172 THE PEARS OF NEW YORK 



color pale yellow, often with a brownish-red blush on the exposed cheek; dots small, 

 numerous, russet; flesh white, granular, crisp but tender, juicy, neither sweet nor sour but 

 with a peculiar, pleasant flavor; quality inferior. 



GLOU MORCEAU 



i. Mag.Hort. 21:143. 1855. 2. Downing Fr. Trees Am. 503. 1857. 3. Ibid. 773. 1869. 4. Hogg 

 Fruit Man. 586. 1884. 5. Jour. Hort. 3rd Ser. 14:203. 1887. 6. Bunyard Handb. Hardy Fr. 178. 1920. 



Gloux Morceau. 7. Trans. Land. Hort. Soc. 2nd App. 5:6. 1824. 8. Kenrick Am. Orch. 194. 1832. 



Hardenpont's Winter Butterbirne. 9. Liegel Syst. Anleit. 104. 1825. 10. Dochnahl Fiihr. Obstkunde 

 2:99. 1856. ii. Lauche Deut. Pom. H: No. n, PI. 11. 1882. 12. Mathieu Norn. Pom. 231. 1889. 



Clout Morceau. 13. Lindley Guide Orch. Card. 400. 1831. 14. Card. Chron. 716, fig. I. 1844. I 5- 

 Downing Fr. Trees Am. 437, fig. 201. 1845. 16. Hovey Fr. Am. 1:5, PI. 1851. 17. Elliott Fr. Book 

 325. 1854. 18. Am. Pom. Soc. Rpt. 68. 1862. 



Beurre d' Hardenpont. 19. Pom. France i : No. 12, PI. 12. 1863. 20. Mas Le Verger 1 15, fig. I. 1866- 

 73. 21. Guide Prat. 60, 246. 1876. 22. Soc. Nat. Hort. France Pom. 370, fig. 1904. 



Bturre d'Arenberg. 23. Leroy Diet. Pom. 1:301, fig. 1867. 



This old winter pear is nearly lost to cultivation, but is worth growing 

 because of the high quality of the fruit and because the pear comes in season 

 in early winter when there are few others. The pears are not attractively 

 colored, although in this character the illustration does not do the fruit 

 justice. The fruits are rich and sugary without the least trace of acid, 

 but when poorly grown are often astringent. All agree that the quality 

 is better in fruit from dwarf trees in which form the variety grows very 

 well; and that it is better, also, when grown on heavy soils than on light ones. 

 The fruits keep and ship remarkably well. The trees are neither very large 

 nor vigorous, but are usually productive. The variety is in disrepute in 

 many localities because the crop does not always ripen well. 



The Abbe of Mons, M. Hardenpont, a pioneer in pear-raising and a 

 worthy forerunner of Van Mons, raised this pear from seed about 1750 in 

 his garden at Mons, Belgium. The variety was introduced into France in 

 1806 by Louis Noisette, who had found it in the gardens of the Due d'Aren- 

 berg. In France it was known, therefore, as Beurre d'Arenberg, and con- 

 sequently became much confused with the true Beurre d'Arenberg raised 

 by Monseigneur Deschamps. In order to overcome this confusion the 

 name of the variety raised by M. Hardenpont was changed by a number of 

 prominent Frenchmen to Beurre d'Hardenpont, but the variety has always 

 been grown under both names in France. In 1820, M. Parmentier of 

 Enghien, Belgium, sent this pear to England under the name Glou Morceau. 

 (Glou, in the Walloon language, meaning delicious or dainty; morceau, 

 French, morsel or bit; hence, the translation may be Delicious Morsel or 

 Dainty Bit.) Glou Morceau has long been the popular name of the variety 



