THE PEARS OF NEW YORK 173 
in England and America although, as Bunyard says, “‘ It is regrettable that 
the memory of the pioneer of Pear raising, l’Abbé Hardenpont, is not 
commemorated in this fruit.’”” Glou Morceau was brought to America 
within a few years after its introduction in England and rapidly found 
favor here as attested by leading American pomologists. In 1862 the 
American Pomological Society added the variety to its catalog-list of fruits 
under the name Glou Morceau as it has since remained. 
Tree medium in size and vigor, spreading, dense-topped, rapid-growing, productive; 
trunk stocky; branches thick, reddish-brown, nearly covered with gray scarf-skin, marked 
with numerous large lenticels; branchlets slender, short, light greenish-brown, overspread 
with gray scarf-skin, smooth, glabrous, with numerous, small, conspicuous, raised lenticels. 
Leaf-buds small, very short, pointed, plump, appressed. Leaves 23 in. long, 1} in. 
wide, thick, leathery; apex taper-pointed; margin occasionally with very few, small glands, 
coarsely or finely serrate; petiole 2 in. long, thick, glabrous, greenish. Flower-buds small, 
short, conical, plump, free, singly on very short spurs; flowers late, showy, 1% in. across, in 
dense clusters, 8 to 11 buds in a cluster; pedicels j in. long, pubescent. 
Fruit matures November to December; large, 3} in. long, 2? in. wide, obovate-obtuse- 
pyriform, irregular, sides unequal, somewhat ribbed; stem } in. long, thick and woody, 
curved; cavity deep, narrow, russeted, deeply furrowed, compressed, lipped; calyx open; 
lobes long, narrow, acute; basin deep, smooth, broadly furrowed; skin tender, very gritty, 
dull, roughened by russet; color pale greenish-yellow, covered with large and small patches 
and mottlings of light russet; dots numerous, small, conspicuous, light russet; flesh tinged 
with yellow, fine-grained except near the core and under the skin, tender, buttery, sweet, 
with a rich, pleasant, aromatic flavor, astringent near the skin; quality good to very good. 
Core closed, axile, with clasping core-lines; calyx-tube short, broad, conical; seeds large, 
wide, long, plump, acute. 
GUYOT 
1. Ragan Nom. Pear, B. P. I. Bul. 126:139. 1908. 
Dr. Jules Guyot. 2. Lauche Deut. Pom. I: No. 71, Pl. 71. 1883. 3. Hogg Fruit Man. 562. 1884. 
4. Ga. Hort. Soc. Rpt. 54. 1892. §. Garden §2:248. 1897. 6. Deut. Obstsorien 5: Pt. 5, Pl. 1906. 7. 
Garden 73:564, fig. 1909. 
Docteur Jules Guyot. 8. Lucas Tafelbirnen 73, fig. 1894. 9. Cat. Cong. Pom. France 234. 1906. 
The fruits of Guyot bear strong resemblance to those of Bartlett, but 
differ in being larger and rather more handsomely colored, ripen a little 
earlier, have coarser flesh, and are very differently flavored. The product 
can seldom compete with that of Bartlett, or even with that of Clapp 
Favorite with which it ripens, because its season is exceedingly transitory. 
Unless picked quite green and ripened indoors, the pears rot at the center, 
and even when ripened under the best conditions quickly become mealy 
and insipid. Taken at the proper moment, the pears are better flavored 
than those of Bartlett, as they are richer and have a more delicate taste 
