172 THE PEARS OF NEW YORK 
color pale yellow, often with a brownish-red blush on the exposed cheek; dots small, 
numerous, russet; flesh white, granular, crisp but tender, juicy, neither sweet nor sour but 
with a peculiar, pleasant flavor; quality inferior. 
GLOU MORCEAU 
1. Mag. Hort. 21:143. 1855. 2. Downing Fr. Trees Am. 503. 1857. 3. Ibid. 773. 1869. 4. Hogg 
Fruit Man. 586. 1884. 5. Jour. Hort. 3rd Ser. 14:203. 1887. 6. Bunyard Handb. Hardy Fr.178. 1920. 
Gloux Morceau. 7. Trans. Lond. Hort. Soc. 2nd App. 5:6. 1824. 8. Kenrick Am. Orch. 194. 1832. 
Hardenpont’s Winter Butterbirne. 9g. Liegel Svst. Anlett. 104. 1825. 10. Dochnahl Fihr. Obstkunde 
2:99. 1856. 11. Lauche Deut. Pom. UW: No. 11, Pl. rr. 1882. 12. Mathieu Nom. Pom. 231. 1889. 
Glout Morceau. 13. Lindley Guide Orch. Gard. 400. 1831. 14. Gard. Chron. 716, fig. 1. 1844. 15. 
Downing Fr. Trees Am. 437, fig. 201. 1845. 16. Hovey Fr. Am. 1:5, Pl. 1851. 17. Elliott Fr. Book 
325. 1854. 18. Am. Pom. Soc. Rpt. 68. 1862. 
Beurré d'Hardenpont. 19. Pom. France: No.12, Pl.12. 1863. 20. Mas Le Verger 1:5, fig. 1. 1866— 
73. 21. Guide Prat. 60, 246. 1876. 22. Soc. Nat. Hort. France Pom. 370, fig. 1904. 
Beurré d’Arenberg. 23. Leroy Dict. Pom. 1:301, fig. 1867. 
This old winter pear is nearly lost to cultivation, but is worth growing 
because of the high quality of the fruit and because the pear comes in season 
in early winter when there are few others. The pears are not attractively 
colored, although in this character the illustration does not do the fruit 
justice. The fruits are rich and sugary without the least trace of acid, 
but when poorly grown are often astringent. All agree that the quality 
is better in fruit from dwarf trees in which form the variety grows very 
well; and that it is better, also, when grown on heavy soils than on light ones. 
The fruits keep and ship remarkably well. The trees are neither very large 
nor vigorous, but are usually productive. The variety is in disrepute in 
many localities because the crop does not always ripen well. 
The Abbé of Mons, M. Hardenpont, a pioneer in pear-raising and a 
worthy forerunner of Van Mons, raised this pear from seed about 1750 in 
his garden at Mons, Belgium. The variety was introduced into France in 
1806 by Louis Noisette, who had found it in the gardens of the Duc d’Aren- 
berg. In France it was known, therefore, as Beurré d’ Arenberg, and con- 
sequently became much confused with the true Beurré d' Arenberg raised 
by Monseigneur Deschamps. In order to overcome this confusion the 
name of the variety raised by M. Hardenpont was changed by a number of 
prominent Frenchmen to Beurré d’Hardenpont, but the variety has always 
been grown under both names in France. In 1820, M. Parmentier of 
Enghien, Belgium, sent this pear to England under the name Glou Morceau. 
(Glou, in the Walloon language, meaning delicious or dainty; morceau, 
French, morsel or bit; hence, the translation may be Delicious Morsel or 
Dainty Bit.) Glow Morceau has long been the popular name of the variety 
