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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.
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