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'Angouleme. 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, 31/2
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.
Pages:
104
105
106
107
108
109
110
111
112
113
114
115
116
117
118
119
120
121
122
123
124
125
126
127
128