Hedrick (1921) uses the spelliing 'Arenberg.'Aremburg. Origin France. Anly rarely succeeds well. Synonyms: Beurre Burchardt, Beurre d'Aremberg, Beurre d'Aremburgh, Beurre d'Arembert, Beurre d'hardenpont (erroneously), Beurre Deschamps, Beurre d'Orphelines, Beurre des Orphelines, Beurre Orphelines of Deschamps, Colmar Deschamps, D'Aremberg Parfait, Delices des Orphelines, Deschamps, Duc d'Aremberg, L'Orpheline, L'Orpholine, Orpheline d'Enghien, Poire d'Aremberg, Soldat Laboreur (of some). -- W.H. Ragan, Nomenclature of the Pear, 1908.
Distinct from Aremberg (Autumn), Aremberg Colmar, Aremberg (Duchesse), and Aremburg (Summer), which are distinct varieties. -- Ragan, 1908.
Beurre d'Aremberg. (of Thomp. Lind.). Duc d'Aremberg, Deschamps, Colmar Deschamps. D'Aremberg Parfait, L'Orpheline, Beurre des Orphelines. The Beurre d'Aremberg is certainly one of the first of winter dessert pears in our climate. It is a fine, large fruit, very high flavoured, bears most abundantly, and always keeps and matures, with perhaps less care than any other winter fruit in the house. Its flavour is of the rich vinous kind - sugar, mingling with acid - and, when in perfection, is not unlike that of the pine apple. This vinous flavour is not so agreeable to some persons as the sugary, and such will prefer the Winter Nelis and Glout Morceau to the present variety.
The Beurre d'Aremberg was raised, not long since, by the Abbe Deschamps, in the garden of the Hospice des Orphelines, of Enghein. Noisette, the French nurseryman, having introduced, about the same time, another fine pear from the garden of the Duke of Aremberg, gave it the name of Beurre d'Aremberg. This latter pear proved to be the Glout Morceau, and hence arose the confusion, which still, in some measure, exists between the English and French works respecting it - the Beurre d'Aremberg of many French catalogues, being the Glout Morceau. The two sorts are, however, easily distinguished. The fruit of the d'Aremberg has a short, or thicker stalk, usually bent to one side; its flavour is vinous, instead of sugary, and its wood is stronger, with more deeply serrated leaves. Branches clear yellowish-brown, dotted with pale specks.
Fruit obovate, but narrowing a good deal to the stalk. Skin thick, rather uneven, pale greenish-yellow, becoming yellow at maturity, with many tracings and spots of light russet. Stalk short, half and inch, to an inch long, thick, and very fleshy, especially where it joins the fruit, and usually planted very obliquely. Calyx short and small, set in a deep basin. Flesh white, buttery, and melting, with and abundant, rich, delicious vinous juice. December. -- A.J. Downing, Fruits and Fruit Tree of America, 1846.
Beurre d'Aremberg (Beurre Deschamps; Beurre des Orphelines; Colmar Deschamps; Delices des Orphelines; Deschamps; Duc d'Aremberg; L'Orpheline; Orpheline d'Enghein; Soldat Laboreur). - Fruit medium sized, obovate. Skin yellowish-green when ripe, and considerably covered with patches, veins, and dots of cinnamon-coloured russet. Eye small, with short segments, which frequently fall off, and set in a deep hollow. Stalk from half an inch to an inch long, obliquely inserted on the surface of the fruit. Flesh white, melting, buttery, and very juicy, with a rich vinous and perfumed flavour. A first-rate dessert pear, ripe in December and January. The tree forms a handsome pyramid, and is a good bearer, but is apt to canker in cold soils. -- R. Hogg, The Fruit Manual, 1860.