NEW ENGLAND FARMER. 



5G3 



THE GLOUT MOROEAU PEAR. 



Betjrre d'Aremberg, 

 Beurre d' Hardenpont, 



Lombard, 



\ Of Foreign 

 Collections. 



The original of the above portrait was furnished 

 us by Col. Wilder, and was grown in his garden 

 at Dorchester. This gentleman's skill in horticul- 

 tural matters, and the zeal and interest he mani- 

 fests in everything that relates to the garden and 

 the farm, are doing much for the cause throughout 

 New England. 



We have other copies of specimens of fine fruit 

 from Col. Wilder's garden, drawn from life, which 

 we shall give from time to time, and we improve 

 this opportunity to express our thanks for the aid 

 so cheerfully afforded us in this department of the 

 Farmer. 



The Glout Morceau pear has been under culti- 

 vation in the vicinity of Boston for fiTteen or twen- 

 ty years. It has not, however, until recently, been 

 sufficiently known or appreciated, but it is now 



generally admitted to be one of the most delicious 

 of our winter sorts, and commands as high a price 

 in the market as any other variety. 



Fruit; above medium size, frequently large. 

 Form; obtuse pyriform, inclining to oval, taper- 

 ing rather abruptly towards the base, neck short 

 and thick, outline and surface somewhat irregular. 

 Stem ; inserted in a slight depression about one 

 inch in length, but in luxuriant specimens it is fre- 

 quently short and fleshy, having the peculiar knob- 

 by appearance of the Beurre d'Aremberg, with 

 which it has so often "been confounded. Calyx ; 

 open, sunk in moderately deep coarsely furrowed 

 basin. Color ; pale lemon yellow, with occasion- 

 al traces of russet, but seldom with any red ; skin 

 smooth and handsome. Flesh; white, fine grained, 

 buttery and melting, with a mellow-like rich sac- 

 charine flavor ; in unfavorable soils sometimes as- 

 tringent. Season ; December to January, keeps 

 well. 



