THE GLOUT MORCEAU PEAR. 



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



GLOUT MOECEAU. Hort. Trans., vol. vii., p. 179, pi. 4, fig. 2. 



BEURRE/ D'HARDENPONT, 



HARDENPONT D'HIVER, 



COLMAR D'HIVER, 



BEURRE 7 D'HIVER NOUVELLE, 



GOT Luc DE CAMERON, 



KRONPRINZ FERDINAND, 



BsuRRE 7 DE CAMBRON, 



KRONPRINZ FERDINAND VON OESTREICH, 



LINDEN D'AUTOMNE, 



ROI DE WURTEMBERG, 



GOULU MORCEAU, 



HARDENPONT'S WINTER BUTTERBIRNE, 



STUCK, \ 



BEURRE' D'AREMBERG, of French Authors and Collections. 



of some German Collections. 



THE Glout Morceau, from its having been so 

 generally disseminated under the name of the 

 Beurre d'Aremberg, is to be found in almost every 

 good collection of pears ; and those who have re- 

 ceived it under that name may be gratified to 

 know, that they possess a variety, whose merits, 

 according to Mr. R. Thompson, are superior to 

 those of the true Beurre d'Aremberg. Though we 

 do not give it a higher rank than the latter pear, 

 still we consider it in every respect as equal to it, 

 and deserving a place in all collections, however small and select. The 

 two varieties are quite unlike as regards flavor ; the Beurre d'Aremberg 

 being sprightly and vinous, while the Glout Morceau is rich and sugary, 

 without the least acid. Those, therefore, who like a sweet or honied pear, 

 would give the preference to the latter; while those who like a brisk 

 and refreshing one, to the former. It is a remarkably hardy and vigor- 

 ous variety, preferring a strong soil rather than a light one ; an abundant 

 bearer, ripening freely and keeping well. It succeeds admirably upon 

 the quince, small trees producing very heavy crops ; but, on the pear, it 

 is more tardy in coming into bearing than the d'Aremberg. 



We have already stated that one of the principal objects, in selecting 

 the Beurre d'Aremberg and Glout Morceau for this number, was to make 

 a comparison of the two, and point out the means of identification, that 

 the confusion so long existing might be cleared up. In our account of 

 the Beurre d'Aremberg, we described the difference in the growth, wood, 

 and leaves of each ; and the accompanying vignettes are annexed to rep- 



