resented 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'Angouleme, 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'Angouleme, 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