THE PEARS OF NEW YORK 129 
very fine russet lines and markings; dots many, small, russet, conspicuous; flesh yellowish- 
white, firm, but slightly granular, tender, buttery, very juicy, sweet and spicy, with a 
rich, aromatic flavor; quality very good. Core large, closed; core-lines clasping; calyx- 
tube short, wide, conical; seeds large, wide, long, plump, acuminate, tufted at the tips. 
BEURRE D’ARENBERG ! 
1. Trans. Lond. Hort. Soc. §:406. 1824. 2. Lindley Guide Orch. Gard. 392. 1831. 3. Prince Pom. 
Man. 1:51. 1831. 4. Kenrick Am. Orch. 188. 1832. §. Ibid. 156. 1841. 6. Gard. Chron. 716, fig. 2. 
1844. 7 Downing Fr. Trees Am. 423, fig. 195. 1845. 8. Proc. Nat. Con. Fr. Gr. 51. 1848. 9. Hovey 
Fr. Am. 1:1, Pl. 1851. 10. Mass. Hort. Soc. Rpt. 93, Pl. 1852. 11. Mas Le Verger 1:161, fig. 79. 
1866-73. 12. Hogg Fruit Man. 510. 1884. 
Orpheline d'Enghien. 13. Ann. Pom. Belge 3:35, Pl. 1855. 14. Guide Prat. 108, 292. 1876. 
In favorable locations this pear seems to possess all of the characters 
which constitute a first-class fruit; but, notwithstanding, although it has 
been in the country nearly a century, it is now scarcely to be found in the 
nurseries, and orchard trees are becoming rare. The fruits are distinguished 
by their refreshing, vinous taste and long-keeping qualities. ‘Very often, 
however, they do not ripen in eastern America, and when not properly 
ripened the pears are highly acidulous and so astringent as to be almost 
intolerable to the taste. The frequency with which these poor fruits are 
borne, always on heavy, cold clays and in cold climates, coupled with rather 
small, short-lived trees, condemn the variety for most pear regions in the 
East. In the far West, the crop ripens better, and the pears are splendid 
winter fruits. The merits of the variety are so varying in New York that 
it is not now worth while attempting to bring it into new life. 
Buerré d’Arenberg, in the opinion of some European writers, holds 
first place among the pears produced by French and Belgian pomologists. 
Unfortunately, Beurré d’Arenberg and Glou Morceau are often mistaken 
the one for the other. Beurré d’Arenberg was raised by Monseigneur 
Deschamps, Abbé of the Orphan Hospital, Enghien, Belgium. At about 
the same time, M. Noisette, a nurseryman of Paris, sent out Glou Morceau, 
which he had procured from the gardens of the Duc d’Arenberg, under the 
name Beurré d’Arenberg, so that there were two distinct varieties in cultiva- 
tion under the same name. The true Beurré d’Arenberg of the Abbé 
Deschamps came to this country about 1827, having been sent over by 
Thomas Andrew Knight, President of the London Horticultural Society, 
to the Hon. John Lowell of Boston. The American Pomological Society 
recommended this variety for cultivation in 1848, but in 1871 the name 
disappeared from the Society’s catalog. 
1 The name is spelled by many writers Beurré d’Aremberg. 
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