83 



THE BEURRE D'AREMBERG PEAR. 



Beurre d'Aremberg. Hort. Trans, vol. v. p. 406 j vol. vii. 



p. 178. Hort. Cat. wo. 84. Noisette, Jardin Fruitier, 



vol. Hi. p. 170. Manuel, 529. 

 Due d'Aremberg, of some Gardens. 



This Pear is truly characterised in the Horti- 

 cultural Transactions as deserving "to be placed 

 at the head of all the Pears in cultivation." We 

 certainly do not know any variety which can, upon 

 the whole, be said to equal it; for its flavour is 

 not only excellent, and its flesh tender and juicy, 

 but it is hardy, a great bearer, and will keep till 

 March. 



It is usually cultivated as a dwarf, being grafted 

 on Quince, and trained against an east or west wall ; 

 but it succeeds perfectly well as an open standard. 



It was introduced from Flanders about eight or 

 nine years ago, along with a variety called the 

 Gloux Morceaux, of rather inferior quality, but of 

 great excellence, which is now often sold in the 

 Nurseries for this. 



The Colmar Deschamps, said to be the same 

 as this, is not quoted as a synonym, because it is 

 doubtful whether it be not a distinct kind. 



WOOD deep yellowish brown, sprinkled with 

 gray spots. 



LEAVES middle-sized, ovate - oblong, a little 

 waved, nearly entire on the old wood, slightly ser- 



