Glout Morceau

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)

Glout Morceau.* (Gloux Morceaux, Beurré d'Hardenpont, Colmar d'Hiver, Hardenpont d'Hiver, Linden d'Automne.) Large, short, pyriform, approaching obtuse-oval, neck very short and obtuse, body large, and tapering somewhat toward the crown; often considerably ribbed; surface green, becoming pale greenish-yellow; stalk an inch and a fourth long, stout, moderately sunk; calyx large, basin distinct, rather irregular; flesh white, fine-grained, buttery, melting, rich, sweet, and of fine flavor. Early winter. Succeeds best on the quince. Shoots spreading, greenish; leaves wavy or wrinkled. Variable, sometimes poor, best on trees of several years' bearing; excellent when fully grown and well ripened. Fig. 726. Belgium.

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