1858. 



NEW ENGLAND FAEMER. 



4J7 



THE GLOUT MOBCEAU PEAB. 



[Pronounced Gloo-mor-so.] 



The pear which this beautiful cut illustrates, 

 grew in the garden of Mr. Henky Vandine, of 

 Cambridgeport, Mass., a cultivator of fruits and 

 flowers well known to this community as a suc- 

 cessful grower of some of the finest specimens of 

 fruits which have been presented at the exhibi- 

 tions of the Massachusetts Horticultural Society. 



The specimen we now represent by the cut 

 grew on a tree twenty years old, having quince 

 roots only, and is now about six inches in diame- 

 ter. In the month of December, or January, 

 when the Glout Morceau is in perfection, Mr. 

 Vandine has frequently received between two 

 and three dollars per dozen for it, and finds the 

 market quick. .The description below is by 

 Downing. 



The Glout Morceau is universally admitted to 

 be one of the most delicious of the recent Flem- 

 ish winter pears ; and as it is perfectly suited to 

 our climate, bearing excellent crops, it should 

 have a place in every good garden. It has been 



confounded with the Beurre d'Aremberg, but is 

 readily distinguished from that pear by its sweet- 

 er, more sugary flavor, more ovat figure, and 

 more slender stalk. The growth of the tree is 

 also distinct, having dark olive shoots, spreading 

 and declining in habit, with wavy leaves. 



The signification of Glout Morceau is greedy 

 morsel ; but Mr. Thompson suggests that this or 

 the synonyme Goulu Morceau is used (in the 

 same sense &i pois goulu, i. e. sugar peas,) to sig- 

 nify honied or sugar pear, which is most appro- 

 priately applied to the present fruit. 



Fruit rather large, varying in form, but usual- 

 ly obtuse-oval, and wider towards the stalk than 

 Beurre d'Aremberg. Skin smooth, thin, pale 

 greenish-yellow, marked with small green dots, 

 and sometimes with thin patches of greenish- 

 brown. Stalk rather slender and straight, an 

 inch or more long, planted in a small, regular 

 cavity. Calyx usually with open divisions, set in 

 a moderately deep basin. Flesh white, fine 

 grained, and smooth in texture, buttery, very 

 melting, with a rich, sugary flavor, with no ad- 

 mixture of acid. December. 



