termination " ogile." Thus altum-ogile became in French 

 Altogile, finally Auteuil ; Argent ogile-Argenteuil. In 

 the same way Girum-ogilium gave Girogile, which is the 

 oldest spelling of Gilogil, and which I, therefore, adopt. 



Girofle* : see Rousselet de Rheims. 



GLOU MORCEAU. Her. Pom., II., 55. F. Beurre" 

 d'Hardenpont. G. Hardenponts Winter Butterbirne. 

 (Beurre" d'Hardenpont, Beurre" d'Arenberg.) Dessert, 

 December to January, fairly large, oval pyriform, often 

 snout-like at eye, uneven. Skin, smooth. Colour, pea 

 green till it approaches ripeness, when it changes slowly 

 to a pale greenish yellow. Flesh, very smooth, very 

 melting, nearly white, flavour first rate. Eye, wide 

 open in a wide basin, which is a little uneven. Stem, 

 long, fairly stout, woody, generally inserted at an angle. 

 Growth, moderate, rather spreading; fertility good. 

 Leaf, flat and undulating, down curved, finely and 

 regularly crenate, turns dark brown. Origin, raised 

 by the Abbe Hardenpont in the eighteenth century. 

 It is known as Beurre* d'Hardenpont, or Beurre d'Aren- 

 berg in France ; our Beurr^ d'Arenberg being the 

 Orphelin d'Enghien of Belgium. It is regrettable 

 that the memory of the pioneer of Pear raising, 1'Abbe 

 Hardenpont, is not commemorated in this fruit. One 

 of the finest of winter pears, ripening successively and 

 lasting in good condition for some time. On a South 

 or West wall it crops regularly and ripens its fruits 

 splendidly. In France it is said to benefit by a shade 

 over the tree to protect it from spring frosts. 



Gratioli of Jersey : see Jersey Gratioli. 



GREGOIRE BOURDILLION. Dessert, August, 

 medium, 3 by 3j, round oval, tapering most to stem, 

 even. Skin rough. Colour, pale yellow, abundantly 

 marbled with brown russet and occasional flush. Flesh, 

 pale yellow, very tender and juicy, sweet, a little 

 gritty at the core, very agreeably flavoured. Eye, open 

 is a shallow basin. Stem, extremely short and thick, 



