Although well known to fruit growers and generally represented in all
parts of Britain, this noble French pear has not become a universal
favorite. If the quality of the fruit, independently of its fine,
handsome appearance, was bad, or even indifferent, it might be
exterminated from our lists, but this we know is not the case, as any
one who has tasted good samples grown in France, the Channel Islands,
and upon favorable soils in this country will bear out the statement
that the flavor is superb. Some fruits, we know, are quite incapable
of being good, as they have no quality in them; but here we have one
of the hardiest of trees, capable of giving us quantity as well as
quality, provided we cultivate properly. Pears, no doubt, are
capricious, like our seasons, but given a good average year, soils and
stocks which suit them, a light, warm, airy aspect, and good culture,
a great number of varieties formerly only good enough for stewing are
now elevated, and most deservedly so, to the dessert table. But,
assuming that some sorts known to be good do not reach their highest
standard of excellence every year, they are infinitely superior to
many of the old stewers, as they carry their own sugar, a quality
which fits them for consumption by the most delicate invalids. Indeed,
so prominently have choice dessert pears, and apples too for that
matter, come to the front for cooking purposes, that a new demand is
now established, and although Duchesse d'Angoulême, always juicy and
sweet, from bad situations does not always come up to the fine quality
met within Covent Garden in November, it is worthy of our skill, as we
know it has all the good points of a first rate pear when properly
ripened.
The original tree of this pear was observed by M. Anne Pierre
Andusson, a nurseryman at Angers, growing in a farm garden near
Champigne, in Anjou, and having procured grafts of it, he sold the
trees, in 1812, under the name of Poire des Eparannais. In 1820, he
sent a basket of the fruit to the Duchesse d'Angoulême, with a request
to be permitted to name the pear in honor of her. The request was
granted, and the pear has since borne its present name.
That such a fine pear, which does so well in France, would soon find
its way to England there exists little doubt, as we find that within a
few years it became established and well known throughout the United
Kingdom. All the earliest trees would be worked upon the pear or free
stock, and as root pruning until recently was but little practiced, we
may reasonably suppose that the majority of them are deeply anchored
in clay, marl, and other subsoils calculated to force a crude, gross
growth from which high flavored fruit could not be expected. These
defects under modern culture upon the quince and double grafting are
giving way, as we find, on reference to the report of the committee of
the pear conference, held at Chiswick in 1885, that twenty counties in
England, also Scotland, Ireland, and Wales, contributed no less than
121 dishes to the tables, and thirty-eight growers voted in favor of
the Duchesse being recognized as one of our standard dessert
varieties. This step looks like progress, as it is a record of facts
which cannot be gainsaid, and it now remains to be seen whether the
English grower, whose indomitable will has brought him to the front in
the subjugation of other fruits, will be successful with the fine
Duchesse d'Angoulême. Although this remarkable pear cannot easily be
mistaken, for the benefit of those who do not know it, the following
description may not be out of place. Fruit large, often very large, 3½
inches wide and 3 inches to 4 inches high, roundish obovate, uneven,
and bossed in its outline. Skin greenish yellow, changing to pale dull
yellow, covered with veins and freckles of pale brown russet, and when
grown against a south wall it acquires a brown cheek. Eye open, with
erect dry segments, set in a deep irregular basin. Stalk 1 inch long,
inserted in a deep irregular cavity. Flesh white, buttery, and
melting, with a rich flavor when well ripened; otherwise rather coarse
grained and gritty.
As to culture, experienced fruitists say the tree grows vigorously and
well. It bears abundantly, and succeeds either on the pear or quince
stock, forming handsome pyramids, but is better on the quince. Here,
then, we have the key to the secret of success: The cordon on the
quince; roots near the surface; loam, sound, sandy, and good; and good
feeding. Aspect, a good wall facing south or west--the latter,
perhaps, the best. Those who have not already done so, should try
trees on the quince as pyramids and bushes, as this, like some other
capricious pears, although the fruit be smaller, may put in better
flavor than is met with in fruit from hot walls.--_The Garden._
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