THE PEAR, 503 
GryEeRAL TayLor. 
Fruit below medium, turbinate, obscurely-pyriform, broad at 
the crown. Skin cinnamon russet, becoming fawn on the 
exposed side. Stalk rather short, cavity very small. Calyx 
poral closed, basin furrowed and not very deep. Flesh yel- 
owish-white, granular, becoming buttery and melting. Flavour 
as high as the Seckel; aroma delicious. Maturity November 
(Ad. Int. Rep.) - 
GENERAL pe 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. 
Grpron Parmant. 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. 
Giov-morceau. Thomp. Lind. 
Gloux Morceaux, Goulu Morceau, 
Beurré d’Hardenpont, Rol de Wurtemberg, 8 
Hardenpont d’Hiver, of the Kronprinz Ferdinand, 8. 
Colmar d’Hiver, . French. ——--—— von Oestrich, 5 
Linden d’Automne, Beurre d’Cambron, 
Beurré d’Aremberg (wrongly) 5 ‘Got Luc de Cambron, 
The Glou-morceau is universally admitted.to be one cf 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 Beurré 
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, spreading: and 
declining in habit, with wavy leaves, and makes one of the finest 
yramids, and succeeds well on the quince. ; . 
Much confusion has existed in reference to this pear; but 
it is now so well known by the above name, that we retain 
