THE BEURRE' D'AREMBERG PEAR. 



BEUBEE' D'AEEMBEEG. Hort. Trans, vol. v. p. 406. 



Hort. Soc. Catalogue, 3d Ed. 1842. 



Due D'AREMBERG, 



DESCHAMPS, 



L'ORPOLINE, 



BEURRE 7 DBS ORPHELINES, 



BEURRE' DESCHAMPS, 



of some Collections. 



COLMAR DESCHAMPS, 



D'AREMBERG PARFAIT, 



SOLDAT LABOURER, of some French and Belgian Collections. 



AMONG all the pears, which have been produced by 

 the French and Belgian pomologists, none hold a 

 higher rank than the Beurre d'Aremberg. It pos- 

 sesses, in a remarkable degree, all those superior 

 qualities hardiness, adaptation to various soils, pro- 

 ductiveness, ripening freely, and keeping well which 

 constitute a first-class fruit. It is now upwards of 

 twenty-five years since it was first introduced to Eng- 

 land, and more than twenty years since it was added 

 to American collections, through the liberality of the 

 late Mr. Knight, who sent it to the Hon. John Lowell, 

 from which source it has been disseminated ; but it is, with us, compara- 

 tively a new variety, and, as yet, very little known. M. Noisette, a cele- 

 brated French cultivator, many years ago, as early as 1805, introduced 

 to Paris a fine pear, which he brought from the Due d'Aremberg's garden, 

 in Belgium, which was widely disseminated as the Beurre d'Aremberg; 

 but it subsequently proved to be the Glout Morceau, and hence has 

 arisen the confusion which now exists in regard to these varieties. Proba- 

 bly not more than one in ten of all the trees which are sold from the 

 French nurseries, are the true d'Aremberg; and it has been doubted by 

 some, whether the latter is even known in their collections. Several of 

 the English nurseries also disseminate the Glout Morceau under the 

 name of the Beurre d'Aremberg, and many American nurserymen still 

 continue the same error. It is singular that so great a mistake should 

 have been so long perpetuated, when the trees are so very dissimilar ; 

 and it shows how important, in the identification of varieties, are the 

 wood, leaves, and habit of growth of the tree. 



The Beurre d'Aremberg was raised about thirty-five years ago, by the 

 Abbe Deschamps, at Enghein, in the garden of the Hospice des Orphe- 

 lines, in that city. Deschamps called it, after the place, Beurre des 





