328 



NEW ENGLAND FARIVIER. 



July 



THE GLOUT MOECEAU PEAB. 

 (Pronounced Gloo-mor-so.) 



The above cut is a remarkably exact repre- 

 sentation, as to size, form and general appear- 

 ance, of one of the specimens of this favorite 

 pear, which were exhibited at the Cambridge 

 Fruit Preserving House, May 20th, and which 

 we have kept in our desk till to-day, May 25, as 

 advised by Mr. Hovey, to "ripen up." On 

 testing it we find it quite fresh, juicy, and not 

 at all ' 'bad to take." A December pear hardly 

 ripe enough for the table in the latter part of 

 the succeeding May, is one of the wonderful 

 results of science applied to the practical man- 

 agement of farm and garden products. 



The Glout Morceau is universally admitted 

 to be one of the most delicious of foreign win- 

 ter pears ; being hardy and productive. The 



tree is spreading and declining in habit, hav- 

 ing dark olive shoots, with wavy leaves. The 

 fruit is in perfection in December, or first 

 of January . Mr. Downing describes the fruit as 

 "rather large, varying in form, but usually 

 obtuse-oval, and wider towards the stalk than 

 Beurre d'Aremberg. Skin smooth, thin, pale, 

 greenish-yellow, marked with small gi-een dots, 

 and sometimes with thin patches of greenish- 

 brown. Stalk rather slender and straiglit, an 

 inch or more long, planted in a small, regular 

 cavity. Calyx usually with open divisions, set 

 in a moderate deep basin. Flesh white, fine- 

 grained, and smooth in texture, buttery, very 

 melting, with a rich sugary flavor, with no ad- 

 mixture of acid. December." 



