Fruit medium to large in size, obovate-pyriform, symmetrical. Skin very smooth, free of blemish, delicate straw color, waxy, most attractive. Flesh white, fairly fine, buttery, moderately juicy. Rather sweet, acidulous flavor which varies from season to season. Good but not outstanding quality. Ripens a little later than Bartlett. -- H. Hartman 1957Raised in 1841 by John Williams at Pitmaston, near Worcestershire, Encland from Duchesse d'Angouleme x Glou Morceau. The original name was Pitmaston Duchesse d'Angouleme, renamed in 1870. A vigorous triploid cultivar of good quality,but subject to scab. Although this fine old English pear has more than ordinary merit, it seems to be little grown in America. In appearance, the pears are unsurpassed. On warm soils or in warm seasons, the flavor is choicely good, but in cold soils and seasons, the flavor is often austere, or even acid and astringent. Ripens after Bartlett. Flavor is more piquant and refreshing than Bartlett, and fruits are ordinarily larger and handsomer. The subacid flavor makes this one of the very best pears for culinary purposes. The fruits keep and ship well. Trees have few faults. They are hardy, vigorous, fairly immune to blight, and while but moderately productive, bear annually, and the large size of the fruit make them high yielders. The variety should be put on probation by those who grow for the markets, and is well worthy a place in all home orchards.