GLOUT MORCEAU PEAR. 



resent more plainly the dissimilarity of habit, so great as to distinguish 

 them at the first glance. Our artist has executed our drawing with great 

 fidelity; and a careful comparison of the wood and leaves of the two va- 

 rieties, will show how much they differ in these important points. The 

 Glout Morceau is more variable in its form than the Beurre d'Aremberg, 

 but its general shape is that we have represented, which is from a stand- 

 ard tree upon the pear stock : frequently they are more obtuse and an- 

 gular, with very stout stems, somewhat resembling the quince, especially 

 when grown upon the quince stock ; and our outline engraving on the 

 next page represents a specimen of the latter character. 



The Glout Morceau was raised in Belgium, by Counsellor Harden- 

 pont, of Mons, and was sent to England, at the same time as the Beurre 

 d'Aremberg, in 1820, by M. Parmentier, of Enghein. Mr. Knight sent 

 it to Mr. Lowell, in 1832, under the name of Colmar d'Hiver, and Mr. 

 Manning received it just afterwards, from the London Horticultural So- 

 ciety. The meaning of the name has been a subject of much conjecture 

 and inquiry ; and the explanation which appears most reasonable is that 

 of Mr. Thompson, who thinks it originated from the words Glout (or 

 Goulu), sugar, and Morceau, morsel meaning, from its richness, sugar 

 or honied morsel ; an appellation which it fully deserves. 



In the Pomological Magazine, (vol. ii. p. 83,) is a figure of the Beurre 

 d'Aremberg pear, but so unlike any specimens which have come under 

 our observation, as to lead us to the supposition that it was made from 

 the Glout Morceau, by mistake. The wood is described as clear yellow- 

 ish brown, while, in the plate, it is dark olive ; the leaves are stated to be 

 nearly entire, while they are represented with deep serratures ; the stem, 

 which is so peculiar and oblique in the Beurre d'Aremberg, is long, 

 straight, smooth, and deeply inserted, in the drawing; and, finally, the 

 flavor is stated to be " extraordinary rich and sweet," while Mr. Thomp- 

 son has very recently described it as having an " acidity" which some do 

 not approve. M. Poiteau figures it, in his Pomologie Franfaise, (vol. ii. 

 pi. 70,) as the Beurre d'Aremberg; and M. Noisette, in the Jardin Fruit- 

 ier, (vol. iii. p. 170,) gives a drawing of it under the same name. 



TREE. Vigorous, branching off regularly from the main stem, at right 

 angles, when the trees are young, but, at the age of four or five years, 

 assuming a spreading, irregular, and often declining habit. 



WOOD. Dark olive, sprinkled with distinct, round, grayish specks, 

 short-jointed, with short, stout, crooked spurs ; on its becoming older, 

 the bark assumes a very peculiar gray appearance ; buds, diverging, broad 

 at the base, short, and very pointed ; flower-buds of medium size, oblong, 

 tapering much to the point, with rather smooth, brown scales. 



