(See Frontispiece).

We have lately received a number of letters, asking why we do not figure some of the old and better known fruits, within the reach of all, instead of new ones, which only the few can get, till they become common. While we think such illustrations should be confined chiefly to new and desirable kinds, there is no reason why some of the older kinds of merit should not from time to time be given. It is true that many of the old ones have been illustrated in works on Pomology, but these are seldom or never seen by the great mass of readers of our magazines.

To meet the case of these last, and in response to the letters above alluded to, we this month give an illustration of the Duchesse d'Angouleme pear, taken from a specimen exhibited at the Brooklyn Horticultural Society. The specimen is of fair medium size. We have raised specimens weighing 36 ounces. We on one occasion exhibited at the New York Horticultural Society three pears from the same tree, weighing 28, 34, and 36 ounces. The tree was growing on quince stock, and was five years old from the bud. This will give the reader some idea of the great size it sometimes attains. We must add, however, that in the case alluded to above, it was not done without artificial means; and by these means we have grown the Bartlett on quince to weigh 16 ounces.

The Duchesse d'Angouleme is very large, oblong obovate, with a rough, uneven outline. Skin greenish yellow, streaked and spotted with russet. Stalk one to two inches long, very stout, bent, and deeply planted in an irregular cavity. Calyx half open, and set in a knobby basin. Flesh white, buttery, juicy, with a rich and fine flavor. We have often seen it when we considered it nearly or quite first rate. It should only be grown on quince stock, when it is one of the best pears that can be grown for market The tree is an upright and rapid grower, and very productive. The Duchesse ripens from September to November, It should be taken from the tree a week or more before it begins to color.