Doyenne Boussouck
PearDoyenne Boussouck
Origin/History Foreign variety, first introduced to this country in 1841 by William Kenrick.
Tree Vigorous. Wood reddish brown, sprinkled with large round grayish specks. A good and regular bearer; a little variable in quality.
Fruit
Size and Form: Large, globular, obtuse obovate pyriform.
Skin: Yellow, with tracings of russet and large russet specks.
Stem: Short, stout, fleshy at base.
Cavity: Shallow.
Calyx: Medium, open.
Basin: Not described in source.
Core: Medium.
Seeds: Small, almost black, abortive.
Flesh and Flavor: Yellowish white, rather coarse, melting, juicy, vinous, sweet perfume.
Season October.
Uses Not described in source.
Subtypes/Variants Not described in source.
Other Not described in source.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— F.R. Elliott, The Western Fruit Book (1865)Doyenne Boussouck.
Doyenne Boussouck Nouvelle, | Plymouth, | Double Phillips. Providence, | Beurre de Mesode, |
Foreign. A variety, we believe, first introduced to this country in 1841, by William Kenrick. Tree, vigorous; wood, reddish brown, sprinkled with large round grayish specks; a good and regular bearer; a little variable in quality.
Fruit, large, globular, obtuse obovate pyriform; color, yellow, with tracings of russet, and large russet specks; stem, short, stout, fleshy at base; cavity, shallow; calyx, medium, open; core, medium; seeds, small, almost black, abortive; flesh, yellowish white, rather coarse, melting, juicy, vinous, sweet perfume. October.