Or, Descriptions of Nev) Plants. 259 



small, contracted, and deeply sunk in a roundish cavity : 

 Stem^ short, three quarters of an inch, very thick and 

 fleshy, greenish brown, set upon the surface : Fleshy white, 

 somewhat coarse, but very melting, buttery and juicy : 

 Plavoi', rich, sweet, perfumed and delicious : Seeds, large, 

 light brown : Coj'e, large. Ripe in December, and keeps 

 till March. 



It flourishes well either grafted on the pear or quince 

 stock, and succeeds in any good situation. 



12. Glout Morceau. London Horticultural Society's Cat- 

 alogue, 1st, 2d and 3d Editions. 



Beurre d'Hardenpont, 



Hardenpont d'Hiver, 



Colmar d'Hiver, 



Beurre d'Hiver Nouvelle, 



Beurre d'Aremberg, (of some,) 



Got Luc de Cambron, ^ London Hort. Soc. Cat. 



Kronprinz Ferdinand, [ 3d Edition. 



Beurre de Cambron, 



Kronprinz Ferdinand VonOestreich, 



Linden d'Automne, 



Roi de Wurtemberg. 



The Glout Morceau was first introduced to England by 

 M. Parmentier, of Engheim, who sent it, together with the 

 Beurre d'Aremberg, to the London Horticultural Society in 

 November, 1820. Its first introduction to this country was 

 in 1832, through Mr. Lowell and the Massachusetts Agri- 

 cultural Society, who received scions from Mr. Knight, 

 which were liberally distributed among various cultivators. 

 Mr. Manning subsequently received scions from Mr. Thomp- 

 son, and he fruited and exhibited specimens before the 

 Massachusetts Horticultural Society for several years. Mr. 

 Manning mentions it in our Vol. III. p. 45, where he states, 

 that " after the experience of several years I do not con- 

 sider it a first rate fruit." But in his Book of Fruits, pub- 

 lished in 1838, he calls it " excellent." Mr. Knight in his 

 letter to Mr. Lowell, (iV. E. Farmer, Vol. X. p. 321,) 

 speaks of it as a " large Belgic variety of great excellence." 

 The specimen from which our drawing was made, {fg. 

 18, p. 260.) was presented to us by Col. Wilder, and the 

 description is as follows : 



Size, large, three inches long, and two and a half in di- 

 ameter : Form, slightly oblong, large and full at the base, 



