Scientific American Supplement, No. 711, August 17, 1889, by Various, is part of the HackerNoon Books Series. You can jump to any chapter in this book . PEAR DUCHESSE D'ANGOULEME. here PEAR DUCHESSE D'ANGOULEME. 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. PEAR DUCHESSE D'ANGOULEME. 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. About HackerNoon Book Series: We bring you the most important technical, scientific, and insightful public domain books. This book is part of the public domain. Various (2004). Scientific American Supplement, No. 711, August 17, 1889. Urbana, Illinois: Project Gutenberg. Retrieved https://www.gutenberg.org/cache/epub/16972/pg16972-images.html This eBook is for the use of anyone anywhere at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at , located at . www.gutenberg.org https://www.gutenberg.org/policy/license.html

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