THE GLOUT MORCEAU PEAR.— Hort. Soc. Cat., 3d Ed. 1842. Glout Morceau. Hort. Trans., vol. vii., p. 179, pl. 4, fig. 2. Beurré d'Hardenpont, Hardenpont d'Hiver, Colmar d'Hiver, Beurré d'Hiver Nouvelle, Got Luc de Cameron, Kronprinz Ferdinand, Beurré de Cambron, Kronprinz Ferdinand Von Oestreich, Linden d'Automne, Roi de Wurtemberg, Goulu Morceau, Hardenpont's Winter Butterbirne, Stuck, Beurré d'Aremberg, of French Authors and Collections of some German Collections.

The Glout Morceau, from its having been so generally disseminated under the name of the Beurré d'Aremberg, is to be found in almost every good collection of pears; and those who have received it under that name may be gratified to know, that they possess a variety, whose merits, according to Mr. R. Thompson, are superior to those of the true Beurré d'Aremberg. Though we do not give it a higher rank than the latter pear, still we consider it in every respect as equal to it, and deserving a place in all collections, however small and select. The two varieties are quite unlike as regards flavor; the Beurré d'Aremberg being sprightly and vinous, while the Glout Morceau is rich and sugary, without the least acid. Those, therefore, who like a sweet or honied pear, would give the preference to the latter; while those who like a brisk and refreshing one, to the former. It is a remarkably hardy and vigorous variety, preferring a strong soil rather than a light one; an abundant bearer, ripening freely and keeping well. It succeeds admirably upon the quince, small trees producing very heavy crops; but, on the pear, it is more tardy in coming into bearing than the d'Aremberg.

We have already stated that one of the principal objects, in selecting the Beurré d'Aremberg and Glout Morceau for this number, was to make a comparison of the two, and point out the means of identification, that the confusion so long existing might be cleared up. In our account of the Beurré d'Aremberg, we described the difference in the growth, wood, and leaves of each; and the accompanying vignettes are annexed to represent more plainly the dissimilarity of habit, — so great as to distinguish them at the first glance. Our artist has executed our drawing with great fidelity; and a careful comparison of the wood and leaves of the two varieties, will show how much they differ in these important points. The Glout Morceau is more variable in its form than the Beurré d'Aremberg, but its general shape is that we have represented, which is from a standard tree upon the pear stock: frequently they are more obtuse and angular, with very stout stems, somewhat resembling the quince, especially when grown upon the quince stock; and our outline engraving on the next page represents a specimen of the latter character.

The Glout Morceau was raised in Belgium, by Counsellor Hardenpont, of Mons, and was sent to England, at the same time as the Beurré d'Aremberg, in 1820, by M. Parmentier, of Enghein. Mr. Knight sent it to Mr. Lowell, in 1832, under the name of Colmar d'Hiver, and Mr. Manning received it just afterwards, from the London Horticultural Society. The meaning of the name has been a subject of much conjecture and inquiry; and the explanation which appears most reasonable is that of Mr. Thompson, who thinks it originated from the words Glout (or Goulu), sugar, and Morceau, morsel — meaning, from its richness, sugar or honied morsel; an appellation which it fully deserves.

In the Pomological Magazine, (vol. ii. p. 83,) is a figure of the Beurré d'Aremberg pear, but so unlike any specimens which have come under our observation, as to lead us to the supposition that it was made from the Glout Morceau, by mistake. The wood is described as clear yellowish brown, while, in the plate, it is dark olive; the leaves are stated to be nearly entire, while they are represented with deep serratures; the stem, which is so peculiar and oblique in the Beurré d'Aremberg, is long, straight, smooth, and deeply inserted, in the drawing; and, finally, the flavor is stated to be "extraordinary rich and sweet," while Mr. Thompson has very recently described it as having an "acidity" which some do not approve. M. Poiteau figures it, in his Pomologie Française, (vol. ii. pl. 70,) as the Beurré d'Aremberg; and M. Noisette, in the Jardin Fruitier, (vol. iii. p. 170,) gives a drawing of it under the same name.

Tree. — Vigorous, branching off regularly from the main stem, at right angles, when the trees are young, but, at the age of four or five years, assuming a spreading, irregular, and often declining habit.

Wood. — Dark olive, sprinkled with distinct, round, grayish specks, short-jointed, with short, stout, crooked spurs; on its becoming older, the bark assumes a very peculiar gray appearance; buds, diverging, broad at the base, short, and very pointed; flower-buds of medium size, oblong, tapering much to the point, with rather smooth, brown scales.

Leaves. — Broad, thick, deep green, wavy at the edges, deeply and sharply serrated: petioles rather short and stout.

Flowers. — Medium size, about an inch in diameter, of a beautiful white, and opening nearly flat.

Fruit. — Large, about three inches long and two and a half in diameter: Form, slightly oblong, large and full at the crown, suddenly contracted near the stem, and ending in an obtuse point: Skin, rough and pale green, becoming of a rich, waxen yellow when mature, russeted around the stem, with traces of russet over the surface, interspersed with dark greenish and grayish russet specks: Stem, medium length, about one inch, very thick, especially when taken from the tree; uneven, smooth, pale russety brown, and obliquely inserted in a slight cavity: Eye, medium size, open and deeply sunk in a rather furrowed basin: Flesh, white, fine, buttery, melting and very juicy: Flavor, rich, sugary, perfumed and delicious: Core, large: Seeds, large.

Ripe from December to February, according to the season; its usual period, December.

— C.M. Hovey, The Fruits of America (1852)

Glout Morceau.

Goulu Morceau, Gloux Morceau, Beurre d'Hardenpont, Hardenpont d'Hiver, Colmar d'Hiver, Beurre d'Hiver Nouvelle, Linden d'Automne, Roi de Wurtemberg, And five more of German. Beurre d'Aremberg, of the French.

This variety is regarded as among the most delicious of Flemish pears. The rendering of its name to sugared or honeyed pear is only expressive of its quality, and equally so of many more; and as this cannot claim the title par excellence, we see not but it must retain its original, and those who grow it must speak the name as best they may.

It is an unproductive variety while young, either on Pear or Quince; trees on the latter stock even requiring ten years to bring them well into bearing; once at maturity, it is an abundant bearer. It is a beautiful grower, making a perfect pyramidal head with little pruning. It is also easily distinguished by its dark olive-green or blue-green wood and its wavy leaves.

Fruit, large, obovate obtuse pyriform, often angular, and surface rough; color, pale greenish yellow, russeted around the stem, and traces of russet and greenish gray russet specks over the whole surface; stem, one to one and a half inch long, often without cavity, but flesh raised one side; calyx, medium, segments half reflexed; basin, rather deep, often furrowed or uneven, like the general surface of the fruit, which is frequently apparently scalloped; core, large; seeds, large, ovate, pointed; flesh, white, fine-grained, buttery, juicy, sugary, perfumed. December to February.

— F.R. Elliott, The Western Fruit Book (1865)

Glou-morceau.

Gloux Morceaux. Trimble. Beurre d'Hardenpont. Goulu Morceau de Cambron. Hardenpont d'Hiver. Beurre de Kent. Linden d'Automne. Glou Morceau de Cambron. Beurre d'Aremberg. Beurre d'Hardenpont de Cambron. Goulu Morceau. Beurre Lombard. Kronprinz Ferdinand. Beurre d'Ardenpont. von Oestreich. Glout Morceau. Beurre de Cambron. Hardempont. Got Luc de Cambron. Victoria. Woolaston. Langlier's Victoria. Potts.

An old Flemish Pear, originated with M. d'Ardempont, canon of Tournay. The growth of the tree is distinct, having dark olive shoots, spreading in habit.

Fruit, rather large, varying in form, but usually obovate ovate obtuse pyriform, smooth, thin, pale greenish yellow, marked with small green dots, and sometimes with thin patches of greenish brown. Stalk rather slender and straight, an inch or more long, planted in a small, regular cavity. Calyx usually with open divisions, set in a moderately deep basin. Flesh white, fine-grained, and smooth in texture, buttery, very melting, with a rich, sugary flavor, with no admixture of acid. Sometimes astringent in heavy soils. Good to very good. December.

— A.J. Downing, The Fruits and Fruit Trees of America (1900)

[Entry not present on provided pages. Pages 787, 793, 796, and 806 are from the alphabetical descriptive list/index section and contain only cross-references pointing to this entry: 'Colmar d'Hiver. See Glout Morceau.' (p. 787); 'Hardenpont. See Glout Morceau.' (p. 793); 'Linden d'Automne. See Glout Morceau.' (p. 796); 'Wolaston. See Glout Morceau.' (p. 806). The main descriptive entry is likely on pages 788-792, which were not provided.]

— John J. Thomas, The American Fruit Culturist (1903)

Glout Morceau. — Large, obovate pyriform, unequal, often ribbed; color green and greenish yellow at maturity; stalk one and one-quarter inches long, stout, and inserted at one side of neck. Flesh white, fine-grained, buttery, melting, rich, very good usually if, well handled. Flemish.

— J.L. Budd & N.E. Hansen, American Horticultural Manual, Part II: Systematic Pomology (1914)

GLOU MORCEAU. Her. Pom., II., 55. F. Beurré d'Hardenpont. G. Hardenponts Winter Butterbirne. (Beurré d'Hardenpont, Beurré d'Arenberg.) Dessert, December to January, fairly large, oval pyriform, often snout-like at eye, uneven. Skin, smooth. Colour, pea green till it approaches ripeness, when it changes slowly to a pale greenish yellow. Flesh, very smooth, very melting, nearly white, flavour first rate. Eye, wide open in a wide basin, which is a little uneven. Stem, long, fairly stout, woody, generally inserted at an angle. Growth, moderate, rather spreading; fertility good. Leaf, flat and undulating, down curved, finely and regularly crenate, turns dark brown. Origin, raised by the Abbé Hardenpont in the eighteenth century. It is known as Beurré d'Hardenpont, or Beurré d'Arenberg in France; our Beurré d'Arenberg being the Orphelin d'Enghien of Belgium. It is regrettable that the memory of the pioneer of Pear raising, l'Abbé Hardenpont, is not commemorated in this fruit. One of the finest of winter pears, ripening successively and lasting in good condition for some time. On a South or West wall it crops regularly and ripens its fruits splendidly. In France it is said to benefit by a shade over the tree to protect it from spring frosts.

— E.A. Bunyard, A Handbook of Hardy Fruits (1920)

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. 9. Liegel Syst. Anleit. 104. 1825. 10. Dochnahl Führ. Obstkunde 2:99. 1856. 11. Lauche Deut. Pom. II: No. 11, Pl. 11. 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 1: No. 12, Pl. 12. 1863. 20. Mas Le Verger 1:15, 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'Arenberg. In France it was known, therefore, as Beurré d'Arenberg, and consequently 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.) Glou Morceau has long been the popular name of the variety 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 2½ in. long, 1½ 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, 1½ in. across, in dense clusters, 8 to 11 buds in a cluster; pedicels ⅝ in. long, pubescent.

Fruit matures November to December; large, 3½ in. long, 2½ in. wide, obovate-obtuse-pyriform, irregular, sides unequal, somewhat ribbed; stem ¾ 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.

— U.P. Hedrick, The Pears of New York (1921)

GLOU MORCEAU. This old winter pear is nearly lost to cultivation, but is worth growing because of the high quality of the fruit, and because the pears come in season in early winter when there are few others. The fruits are not attractively colored, but are rich and sugary without the least trace of acid, though when poorly grown are often astringent. The quality is better in fruits from dwarf trees, and 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. M. Hardenpont, a pioneer pear-breeder, raised this pear from seed about 1750 at Mons, Belgium.

Tree vigorous, spreading, dense-topped, rapid-growing, productive; trunk stocky; branches thick, reddish-brown, marked with numerous, large lenticels. Leaves 2¼ inches long, 1¾ inches wide, thick, leathery; apex taper-pointed; margin occasionally with very few, small glands, coarsely or finely serrate; petiole 1¼ inches long, thick, glabrous, greenish. Flowers late, showy, 1¼ inches across, in dense clusters, 7 to 9 buds in a cluster. Fruit matures November-December; large, 3¾ inches long, 2¾ inches wide, obovate-obtuse-pyriform, irregular, sides unequal, somewhat ribbed; stem ¾ inch 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, with 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, mingled with astringency 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.

— U.P. Hedrick, Cyclopedia of Hardy Fruits (1922)

large, a yellowish and excellent setting pear; keeps well; fruit delicious in flavour; but is not a good general grower

— Thomas Rivers & Son, Thomas Rivers Catalogue of Fruits (1914) (1914)