504 THE PEAK. 



it, although Beurre Ilardenpont is the true name. It has long 

 been and is still kno^Yn in France as Beurre d'Aremberg, and 

 in England as Beurre Kent. 



Glou-morceau, 



Fruit rather large, varying in form, but usually obtuse-ovaL 

 Skin smooth, thin, pale greenish yellow, marked with small 

 green dots, and sometimes with thin patches of greenish-brown. 

 Stalk rather slender and straight, an inch or more long, planted 

 in a small, regular cavity. Calyx usually with open divisions, 

 set in a moderately deep basin. Flesh white, fine grained, and 

 smooth in texture, buttery, very melting, with a rich, sugary 

 flavour, with no admixture of acid. Sometimes astringent in 

 heavy soils. December. 



