SECRETARY'S REPORT. 



255 



d'Anjou. Skin greenish yellow, russetted and shaded with 

 browuish red, and sprinkled with brown dots. Flesh buttery, 

 melting-, very juicy ; vinous flavor, and perfumed. Of compara- 

 tively recent introduction, but has, wherever proved, gained a 

 position among the best. October — November. 



DucHEssE d'Angouleme. 



DucHESsE d'Angouleme. The largest good pear we have — some- 

 times'weighiug a pound or more. Skin greenish yellow, often 

 with a red cheek, sometimes partially russetted ; surface uneven 

 and knobby. Flesh melting, very juicy and rather coarse towards 

 the core ; of rich aromatic flavor, and is in eating condition a good 

 while. It is so much better on the quince, that it should be 



