94 BEURRE D' A REM BERG PEAR. 



Deschamps, in the garden of the Hospice des Orphelines, at Enghien, 

 nearly forty years since, from which circumstances it took its synonymous 

 names, and finally by an error that of Beurre d'Aremberg. It was received 

 in this country by the Hon. John Lowell, from Mr. Knight, President of 

 the London Horticultural Society, some twentyfive years since, and also 

 by Mr. Parmentier, nurseryman at Brooklyn, New York, from his brother 

 Chevaher Parmentier, of Enghien, it is believed, about the same time. 



By the liberality of Mr. Lowell, scions were presented to Cheever 

 Newhall, Esq., Vice President of the Massachusetts Horticultural Society, 

 who fruited it, for the first time, about the year 1832, after which the tree 

 died. The next exhibition of this fruit was about the year 1835, by Mr. 

 Wilder, late President of the last named Association, from a strong tree 

 purchased of Mrs. Parmentier, just previous to the sale of the estate of 

 her deceased husband, which now constitutes a thickly settled portion of 

 the city of Brooklyn. 



For some years much confusion existed as to the identity of this variety, 

 there having been previously introduced into France by M. Noisette, a sort 

 which he received from the Due D'Aremberg, and to Avhich he gave the 

 name of Beurre D'Aremberg. 



Noisette's variety was the true Glout Morceau, a sort now more exten- 

 sively cultivated in France than almost any other, and which still exists in 

 nearly all the French Catalogues, under the former name. The two sorts 

 are, however, easily distinguished ; the B. D'Aremberg being of a highly 

 acidulous, and the Glout Morceau of a saccharine flavor. The wood and 

 growth of these varieties are so distinct, that any person who has had much 

 experience in the cultivation of fruits, would readily observe the diflerence. 



The true Beurre D'Aremberg has been correctly and widely disseminated 

 in the United States, but to the present time it is not absolutely known in 

 France, or Belgium, where it generally bears the cognomen either of Soldat 

 Laboureur, or D'Aremberg Parfait. This variety was early distributed by 

 the London Horticultural Society, but Mr. Rivers, the celebrated English 

 pear grower, entertahis the opinion that it is a sub-variety of the trne sort, 

 wiiich he describes as a thorny tree, with fruit of the same form and 

 appearance, but of less size. In this opinion Mr. Thompson, gardener 

 to the London Horticultural Society, does not concur. 



Of all the foreign sorts Avhich have been introduced into the United 

 States, perhaps none have surpassed, and but few have equalled, in excel- 

 lence, the Beurre D'Aremberg Pear. As a Winter dessert fruit it has long 

 been esteemed by amateurs and cultivators as one of the best, if not the 

 very best late pear under cultivation. 



Its highly vinous flavor does not, however, always at first please the 

 palate ; but it seldom fails to become, on farther acquaintance, a general 

 favorite with good judges of fine fruit. The foliage and fruit of this 



