This section is from the book "The Fruit Manual: Containing The Descriptions And Synonyms Of The Fruits And Fruit Trees Of Great Britain", by Robert Hogg. Also available from Amazon: The Fruit Manual.
Fruit, large, sometimes very large, three inches and a half wide, and three inches and three-quarters high being the average of the larger size, but it is generally smaller; roundish obovate, very 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 in a favourable exposure against a wall it sometimes acquires a brownish cheek. Eye, open, with erect, dry segments, set in a deep, irregular basin. Stalk, an inch long, stout, inserted in a deep, irregular cavity. Flesh, white, buttery, and melting, with a rich flavour when well ripened, but generally it is coarse-grained and half-melting, juicy, and sweet.
A dessert pear, sometimes of great excellence; ripe during October and November. The tree is a vigorous and healthy grower, bears abundantly, and succeeds well either on the pear or the quince, forming handsome pyramids. When grown against a wall, and the fruit well thinned, the latter sometimes attain an enormous size. At Teddington, Mr. Blackmore says, it is very coarse and gritty.
The original tree was observed by M. Anne-Pierre Audusson, nurseryman at Angers, growing in the garden of the farm of Éparonnais, near Champigné, in Anjou, and having procured grafts of it, he sold the trees in 1812 under the name of Poire des Éparonnais. 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 honour of her; a request which was granted, and since that time it has borne its present appellation.
This in every respect resembles the normal form from which it is a sport, and distinguished by the wood, the leaves and the fruit being variegated with alternate green and yellow. It originated in the nurseries of M. Andre Leroy at Angers in 1840.
Fruit, below medium size; roundish obovate, even in its outline. Skin, smooth and shining, of a greenish lemon-yellow colour, strewed with small russet dots, a circle of thin pale russet round the eye, and a patch round the stalk. Eye, very small and closed, with small, flat segments, and set even with the surface. Stalk, three-quarters of an inch long, woody, inserted on one side in a small cavity, with a fleshy lip on one side of it. Flesh, white, rather coarse-grained, and slightly gritty, crisp, and very juicy. Juice, cool and refreshing, sweet, and briskly flavoured.
A good early pear; ripe in the end of August and beginning of September.
Fruit, small, two inches and three-quarters wide, and the same long; Bergamot or Doyenné-shaped, uneven in its outline. Skin, lemon-coloured, but so overspread with thin pale brown russet as to leave very little of the ground colour visible except in specks and small mottles; on the side exposed to the sun the russet is thicker, and a dark cinnamon colour. Eye, open, with erect tooth-like segments incurved at the tips, and set in a wide, shallow basin. Stalk, an inch long, thickest at the base, curved, and inserted without depression on the abrupt end of the fruit. Flesh, yellowish, tender, melting, juicy, with a rich flavour and delicate aroma, similar to that of the Seckle.
A very valuable late pear, which ripens in the end of December, and continues in use till March.
This was raised by If. Seeker, at Gohardière Montjean, near Angers, and was first exhibited in 1859.