THE PEARS OF NEW YORK 129 



very fine russet lines and markings; dots many, small, russet, conspicuous; flesh yellowish- 

 white, firm, but slightly granular, tender, buttery, very juicy, sweet and spicy, with a 

 rich, aromatic flavor; quality very good. Core large, closed; core-lines clasping; calyx- 

 tube short, wide, conical; seeds large, wide, long, plump, acuminate, tufted at the tips. 



BEURRfi D'ARENBERG 



I. Trans. Land. Hort. Soc. 5:406. 1824. 2. Lindley Guide Orch. Card. 392. 1831. 3. Prince Pom. 

 Man. 1:51. 1831. 4. Kenrick Am. Orch. 188. 1832. 5. Ibid. 156. 1841. 6. Card. Chron. 716, fig. 2. 

 1844. 7. Downing Fr. Trees Am. 423, fig. 195. 1845. 8. Proc. Nat. Con. Fr. Gr. 51. 1848. 9. Hovey 

 Fr. Am. x:i, PI. 1851. 10. Mass. Hort. Soc. Rpt. 93, PI. 1852. n. Mas Le Verger 1:161, fig. 79. 

 1866-73. 12. Hogg Fruit Man. 510. 1884. 



Orpheline d'Enghien. 13. Ann. Pom. Beige 3:35, PI. 1855. 14. Guide Prat. 108, 292. 1876. 



In favorable locations this pear seems to possess all of the characters 

 which constitute a first-class fruit; but, notwithstanding, although it has 

 been in the country nearly a century, it is now scarcely to be found in the 

 nurseries, and orchard trees are becoming rare. The fruits are distinguished 

 by their refreshing, vinous taste and long-keeping qualities. Very often, 

 however, they do not ripen in eastern America, and when not properly 

 ripened the pears are highly acidulous and so astringent as to be almost 

 intolerable to the taste. The frequency with which these poor fruits are 

 borne, always on heavy, cold clays and in cold climates, coupled with rather 

 small, short-lived trees, condemn the variety for most pear regions in the 

 East. In the far West, the crop ripens better, and the pears are splendid 

 winter fruits. The merits of the variety are so varying in New York that 

 it is not now worth while attempting to bring it into new life. 



Buerre d'Arenberg, in the opinion of some European writers, holds 

 first place among the pears produced by French and Belgian pomologists. 

 Unfortunately, Beurre d'Arenberg and Glou Morceau are often mistaken 

 the one for the other. Beurre d'Arenberg was raised by Monseigneur 

 Deschamps, Abbe of the Orphan Hospital, Enghien, Belgium. At about 

 the same time, M. Noisette, a nurseryman of Paris, sent out Glou Morceau, 

 which he had procured from the gardens of the Due d'Arenberg, under the 

 name Beurre d'Arenberg, so that there were two distinct varieties in cultiva- 

 tion under the same name. The true Beurre d'Arenberg of the Abbe 

 Deschamps came to this country about 1827, having been sent over by 

 Thomas Andrew Knight, President of the London Horticultural Society, 

 to the Hon. John Lowell of Boston. The American Pomological Society 

 recommended this variety for cultivation in 1848, but in 1871 the name 

 disappeared from the Society's catalog. 



1 The name is spelled by many writers BeurrS d'Aremberg. 

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