THE PEAR. 503 



General Taylor. 



Fruit below medium, turbinate, obscurely-pyriform, broad at 

 tbe crown. Skin cinnamon russet, becoming fawn on the 

 exposed side. Stalk rather short, cavity very small. Calyx 

 partially closed, basin furrowed and not very deep. Flesh yel- 

 lowish-white, granular, becoming buttery and melting. Flavour 

 as high as the Seckel ; aroma delicious. Maturity November. 

 (Ad. Int. Rep.) 



General de Lourmel. 

 Fruit medium size, resembling Doyenne. Skin greenish, 

 irregularly spotted and dotted with russet. Flesh delicate, juicy, 

 melting, sugary. Ripening in November (Leroy's Cat.) 



Gerardin. 



Fruit medium, roundish, somewhat irregular. Skin yellow, 

 with many spots and patches of rough russet, and a reddish tint 

 towards the sun. Flesh coarse, buttery, astringent, granular, 

 tolerably good. September. 



Gedeon Paridant. Van Mons. 



Fruit medium, obtuse, pyriform. Skin greenish-yellow, with 

 a brownish cheek. Stalk rather long, inserted in a small cavity. 

 Calyx open, persistent. Flesh white, juicy, melting, sweet, 

 brisk, and excellent. Ripe last of September. 



Glou-morceau. Thomp. Lind. 



Gloux Morceaux, 



Beurre d'Hardenpont, 



Hardenpont d'Hiver, 



Colmar d'Hiver, 



Linden d'Automue, 



Beurre d'Aremberg {wrongly) 



Goulu Morceau, 

 Rol de Wurtemberg, 

 of the Kronprinz Ferdinand, 



French. von Oestreicb, 



Beurre d'Cambron, 

 Got Luc de Cambron, 



^ 



The Glou-morceau is universally admitted to be one of the 

 best of the Flemish 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, as has already been explained, but is readily dis- 

 tinguished from that pear, by its sweeter, more sugary flavour, 

 more oval figure, and more slender stalk. The growth of the 

 tree is also distinct, having dark olive shoots, spreadino- and 

 declining in habit, with wavy leaves, and makes one of the finest 

 pyramids, and succeeds well on the quince. 



Much confusion has existed in reference to this pear; but 

 it is now so well known bv the above name, that we retain 



