THE BEURRE D'AREMBERG PEAR. 



SYNONYMS. 



Due D'Aremberg, \ 



Deschamps, > London Horticultural Society's Catalogue. 



L'Orpoleine, / 



Orpheline D'Engiiien, 1 



Beurre Des Orpheumes, 



Beurre Deschamps, ^ Of Foreign Collections. 



D'Aremberg Parfait, 



SOLDAT LaBOUREUR, 



CHARACTERS. 



Form. — Obovate, obtuse pyriform, some specimens inclining to acute pyriform, but 

 tapering abruptly towards the stem, where it frequently terminates in a 

 fleshy junction. Outline and surface slightly irregular. 



Calyx. — Small, closed^ segments short, set in a rather deeply sunk basin. 



Stem.— Short, }4 to ^^ths of an inch in length; stout, knobby, set obliquely on one 

 side, without depression, generally fleshy where it joins the fruit. 



Color. — Dull pale green, becoming, at maturity, light yellow clouded with green, and 

 covered partially with traces of patches of light cinnamon russet, particularly 

 at the stem and eye. 



Skin. — Moderately thick ; a little rough. 



Flesh. — White, very juicy, melting, even to the core, and uniformly free from indurated 

 spots. 



Flavor. — Highly vinous, rich, delicious, perfumed, with an exquisite combination of 

 the acidulous and saccharine. 



Size. — Three inches long, by two and a half in diameter. 



Core. — Medium size. 



Seeds. — Numerous, large, plump, light brown, acutely pointed. 



Leaf. — Oval acuminate, simply and slightly serrate, margins broadly undulate, petiole 

 long, mid lib frequenfly recurved. 



Wood. — Young wood, yellowish brown, dotted with pale gray specks, moderately 

 vigorous, long jointed, and with small buds; that of two years or more, 

 brownish gray, mottled. Both the old and new wood are occasionally mark- 

 ed with roughness, resembling slight disruptions. 



Tree. — Growth upright, moderately vigorous, head compact, 



HISTORY AND CULTIVATION. 



The history of the Beurre D'Aremberg Pear has been so frequently 

 given, in the Pomological books, that an account in detail might be 

 deemed superfluous. Suffice it to say, that it was originated by the Abbe 



17 



