PEA.RS. 



267 



1^'9. Glout Morce^u. Hort. Soc, Cat No. 291. 



Gloux Morceaux.* Hort, Trans. Vol. vii. p. 179. t.4. 



Fruit very like the Beurre d'Aremberg, but larger, more 

 oval, not so turbinate in its shape, about four inches long, 

 and three inches and a half in diameter, Eije small, deeply 

 sunk, in an uneven oblique hollow. Stalk an inch long, ra- 

 ther deeply inserted in an oblique cavity. Sfdn pale dull 

 olive green, a little inclining to yellow, and covered with nu- 

 merous gray russetty specks, with russetty blotches round 

 the stalk. Flesh whitish, firm, very juicy, but a little gritty 

 at the core. 



Ripe in November, and v/ill keep till February or March. 



This very beautiful and very fine variety was sent to the 

 Horticultural Society by M. Parmentier of Enghien, along 

 with the Beurre d'Aremberg, in November, 1820. It requires 

 an east or south-east wall to grow it in perfection ; but very 

 fine specimens were (in 1830) grown upon open standards 

 m the Horticultural Garden at C his wick, three inches and 

 a half long, and three inches m diameter. 



130. Grumkower. 



Grumkower Winterbirne. Hort. Soc. Cat. No. 316. 



Fruit middle-sized, in shape somewhat like a Bon-Chre- 

 ^i«n, having a few obtuse angles or ribs extending from the 

 middle of the fruit to the crown, and narrowed towards the 

 stalk ; usually about three inches long, and two inches and 

 a quarter in diameter. Eye narrow. Stalk half an mch long, 

 inserted without any cavity. Skin smooth, pale green, 

 sprinkled with a few gray specks. Flesh melting. Juice 

 plentiful, saccharine, with a good deal of musky flavour. 



Ripe in November, and will keep till Christmas. 



131. Lent Saint Germain. Hort. Soc. Cat. No. 

 614. 



Easter Saint Germain. Of some Gardens. 



Fruit pretty large, of an oblong figure, broadest in the 

 middle, and tapering to each extremity. Eije small and 

 prominently seated. Stalk an inch long, slender, obhquely 

 inserted under an elongated lip. Skin pale green, full of 

 small white specks. Flesh firm and breaking, with a very 

 good flavoured juice. 



In eating in March and April. 



• M. Dumortier Rutteau, of Tonrnay, in a letter reeentlv received from kixn, as- 

 seilfl, that tliQ proper orthography of this name is Glout Morceau . 



