THE PEARS OF NEW YORK 1 73 



in England and America although, as Bunyard says, " It is regrettable that 

 the memory of the pioneer of Pear raising, l'Abbe Hardenpont, is not 

 commemorated in this fruit." Glou Morceau was brought to America 

 within a few years after its introduction in England and rapidly found 

 favor here as attested by leading American pomologists. In 1862 the 

 American Pomological Society added the variety to its catalog-list of fruits 

 under the name Glou Morceau as it has since remained. 



Tree medium in size and vigor, spreading, dense-topped, rapid-growing, productive; 

 trunk stocky; branches thick, rede 1 ish-br own, nearly covered with gray scarf-skin, marked 

 with numerous large lenticels; branchlets slender, short, light greenish-brown, overspread 

 with gray scarf-skin, smooth, glabrous, with numerous, small, conspicuous, raised lenticels. 



Leaf-buds small, very short, pointed, plump, appressed. Leaves 25 in. long, if in. 

 wide, thick, leathery; apex taper-pointed; margin occasionally with very few, small glands, 

 coarsely or finely serrate; petiole 2 in. long, thick, glabrous, greenish. Flower-buds small, 

 short, conical, plump, free, singly on very short spurs; flowers late, showy, 15 in. across, in 

 dense clusters, 8 to 11 buds in a cluster; pedicels f in. long, pubescent. 



Fruit matures November to December: large, 3! in. long, 2! in. wide, obovate-obtuse- 

 pyriform, irregular, sides unequal, somewhat ribbed; stem \ in. long, thick and woody, 

 curved; cavity deep, narrow, russeted, deeply furrowed, compressed, lipped; calyx open; 

 lobes long, narrow, acute; basin deep, smooth, broadly furrowed; skin tender, very gritty, 

 dull, roughened by russet ; color pale greenish-yellow, covered with large and small patches 

 and mottlings of light russet; dots numerous, small, conspicuous, light russet; flesh tinged 

 with yellow, fine-grained except near the core and under the skin, tender, buttery, sweet, 

 with a rich, pleasant, aromatic flavor, astringent near the skin; quality good to very good. 

 Core closed, axile, with clasping core-lines; calyx-tube short, broad, conical; seeds large, 

 wide, long, plump, acute. 



GUYOT 



I. Ragan Nom. Pear, B. P.I. Bui. 126:139. 1908. 



Dr. Jules Cuyot. 2. Lauche Deut. Pom. II: No. 71, PI. 71. 1883. 3. Hogg Fruit Man. 562. 1884. 

 4. Ca. Hort. Soc. Rpt. 54. 1892. 5. Garden 52:248. 1897. 6. Deut. Obstsorten 5: Pt. 5, PI. 1906. 7. 

 Garden 73:564, fig. 1909. 



Docteur Jules Guyot. 8. Lucas Tafelbirnen 73, fig. 1894. 9. Cat. Cong. Pom. France 234. 1906. 



The fruits of Guyot bear strong resemblance to those of Bartlett, but 

 differ in being larger and rather more handsomely colored, ripen a little 

 earlier, have coarser flesh, and are very differently flavored. The product 

 can seldom compete with that of Bartlett, or even with that of Clapp 

 Favorite with which it ripens, because its season is exceedingly transitory. 

 Unless picked quite green and ripened indoors, the pears rot at the center, 

 and even when ripened under the best conditions quickly become mealy 

 and insipid. Taken at the proper moment, the pears are better flavored 

 than those of Bartlett, as they are richer and have a more delicate taste 



