By Mr, John Lindley. 179 



As this Pear possesses merit of such a high degree, it is 

 important that no other variety should be confounded with it, 

 and yet I fear this will be found to have happened to a con- 

 siderable extent. In the 5th Volume of the Transactions, 

 Appendix, page 6, among the Flemish Pears described by 

 M. Parmentier, is one called the Gloux Morceaux* which 

 is extremely similar to the Beurre d'Aremberg, and which I 

 believe has already been sent into cultivation under that name. 

 It may however be distinguished by its larger size, greater 

 irregularity of outline, especially about its thickest part, by its 

 later period of ripening, and, although undoubtedly a Pear of 

 great excellence, by its firmer, more gritty, and less highly 

 flavoured flesh. For the sake of contrasting this with the 

 Beurre d'Aremberg, afigure of it, taken from specimens ripened 

 in the garden of Andrew Arcedeckne, Esq. at Glevering 

 Hall, in Suffolk, is engraved upon the same plate. So much 

 larger is the Gloux Morceaux than the Beurre dIAremberg, 

 that while the largest Jersey specimens of the latter did not 

 measure more than three inches and a half by three inches, 

 the Suffolk specimens of the former were, on an average, four 

 inches long and three inches and a half broad. 



* M. DcMORTiEit Rutteau, of Tournay, in a letter recently received from 

 him, asserts that the proper orthography of this name is Glout Morceau. 



