306 THE PEARS OF NEW YORK 



melting, rather granular above and below the core; juice fair in amount, saccharine, with a 

 delicate perfume and highly agreeable, buttery flavor; first; Nov. and Dec. 

 Beurre Scheidweiller. i. Hogg Fruit Man. 528. 1884. 



A seedling of Van Mons, named by him after M. Scheidweiller, Professor of Botany 

 at Ghent, Bel. Fruit medium, obtuse-pyriform, bright pea-green, strewed with minute, 

 russet dots; flesh yellowish-white, coarse, sweet, very juicy; an agreeable pear, of moderate 

 merit; end of Oct. and early Nov. 



Beurre Seutin. i. Dochnahl Fiihr. Obstkunde 2: i&o. 1856. 2. Downing Fr. Trees Am. 

 697. 1869. 



Attributed to Van Mons and first published in 1847. Fruit medium, pyriform, inclin- 

 ing to oval, irregular or angular, light green turning yellowish at maturity, sprinkled with 

 dots and speckles of russet, sometimes shaded with dull crimson; flesh coarse, not very 

 juicy, semi-melting; third for dessert, first for cooking; Dec. and Jan. 

 Beurre de Silly, i. Guide Prat. 87. 1895. 



Fruit rather large; first; Sept. and Oct. Tree fertile. 

 Beurre Six. i. Leroy Z?ict Pom. 1:429, fig. 1867. 2. Downing Fr. Trees /4>n. 697. i86g. 



Raised from seed about 1845 by a gardener named Six at Courtrai in Belgium. Fruit 

 large, pyriform, smooth, pea-green changing to yellow; flesh greenish-white, fine, melting, 

 firm, buttery, very juicy; first; Oct. to Dec. 

 Beurre Soulange. i. Horticulturist N. S. 4:81, fig. 1854. 



Imported from Brussels to this country before the middle of the last century. Fruit 

 meditun to large, acute-pyriform, pale, clear yellow at maturity with some traces of russet; 

 flesh melting and very juicy, with a rich and sugary flavor and a particularly pleasant 

 aroma; very good; Oct. and Nov. 

 Beurre Spence. i. Downing Fr. Trees Am. 697. 1869. 2. Hogg Fruit Man. 529. 1884. 



This name has been given to several varieties. The true Beurr^ Spence was raised 

 by Van Mons who described it as follows: "Fruit shape and size of Brown Beurrd. Skin 

 green, handsomely streaked and marked with reddish-brown and reddish-purple. Flesh 

 tender, juicy, sugary, and perfumed; Sept." 

 Beurre Stappaerts. i. Mas Le Verger 1:125, fig- 61. 1866-73. 



A seedling of Van Mons. Fruit small to medium, nearly spherical or conic-spherical; 

 skin thick and firm, pale green sprinkled with large, brownish dots regularly spaced, turning 

 to dull, pale yellow and rather golden where exposed to the sun; flesh yellowish- white, 

 semi-breaking; juice moderate in amount, very saccharine, highly perfumed, agreeable; 

 second; Jan. and Feb. 

 Beurre Steins, i. Mas Pom. Gew. 5:175, fig. 376. 1880. 



Cataloged by M. Jahn in 1864. Fruit medium, turbinate, regular in form, green, 

 usually entirely or nearly covered with a fine coating of russet of a yellowish-brown, sown 

 with very small and numerous gray dots; flesh whitish, fine, semi-buttery; juice sufficient, 

 sweet and agreeable; Oct. 



Beurre Sterckmans. i. Ann. Pom. Beige 4:51, fig. 1856. 2. Hogg Fruit Man. 529. 

 1884. 



Doyenni Sterckmans. 3. Leroy Diet. Pom. 2:89, fig. 1869. 



