THE PEARS OF NEW YORK 307 



Obtained by M. Sterckmans at Louvain, Bel., before 1820. Fruit medium, oblong- 

 obovate-pyriform, delicate greenish-yellow, largely washed with crimson on side next the 

 sun, some traces of russet; flesh white, with a greenish tinge, semi-melting, buttery, 

 rich, sugary, vinous, fine aroma; first; Jan. and Feb. 

 Beurre de Stuttgardt. i. Leroy Diet. Pom. 1:430, fig. 1867. 



Obtained from seed at Stuttgart, Wurttemberg, Ger., in 1863. Fruit medium, long- 

 ovoid, obtuse, yellow-ochre, sown with points of gray-russet and some brownish patches, 

 generally colored with pale rose on the side exposed to the sun; flesh yellowish-white, fine, 

 melting, juicy, sugary, vinous, possessing an extremely delicate flavor; first; Sept. 

 Beurre Sucre, i. Mas Pom. Gen. 4:109, fig. 247. 1879. 



Considered to be a seedling of Van Mons. Fruit small, ovate-pyriform, pale green, 

 speckled with brown dots, large and prominent; flesh greenish-yellow, melting, rather 

 gritty at the core; juice rich in sugar, having the consistency of a sjnnip, from which the 

 fruit received its name; good; Oct. 

 Beurre Thoury. 1. Hooper W. Fr. Book 132. 1857. 



Said to have been exhibited before the Cincinnati Horticultural Society, 1855, by 

 F. R. Elliott, of Cleveland. Tree handsome, vigorous. Fruit medium to above, round, 

 obtusely turbinate, buttery, juicy; good; Aug. and Sept. 

 Beurre Triguer. i. Mag. T/ori. 18:150. 1852. 



"A small, roundish formed pear, of a yellow color, dotted with red spots, that has a 

 short stem, and is sweet and juicy, of a half-breaking texture." 

 Beurre de Ulm. i. Lucas Tafelbirnen 103. 1894. 



A German pear published in the middle of the nineteenth century. Fruit medium, 

 roimdish, sometimes rather oval, yellowish-green, on ripening bright yeUow; flesh yellowish- 

 white, soft, melting, very agreeable; end of Oct. 

 Beurre Vanille. i. Guide Prat. 62. 1895. 



Disseminated by M. Proche, a pomologist at Slonpno, Bohemia. Fruit medium, 

 pjmform, russet, with yellow and red on the simny side; flesh fine, melting, very sugary 

 and juicy; first; autumn. 

 Beurre Varenne de Fenille. i. Mas Le Verger 1:53, fig. 33. 1866-73. 



Obtained by M. Pariset, Curciat-Dongalon, Fr. Fruit rather large, globular but 

 irregular, pale green; flesh fine, very melting, buttery, abundant, with sweet juice and 

 well perfumed, first; Dec. and Jan. 

 Beurre Vauban. i. Cat. Con. Pom. France 195, fig. 1906. 



Obtained by M. A. Varet in 1867. Fruit rather large to large, pyriform-obtuse, very 

 irregular, mammillate at crown, bossed at base, bright green, russeted; flesh whitish, fine, 

 melting, very juicy, sugar}', with an agreeable perfume; very good; Jan. and Feb. 

 Beurre Vert d'fite. i. Leroy Dia. Pom. 1:43s, Ags- 1867. 



A Prussian variety the exact place of origin of which is obscure. Fruit medium and 

 often below medium, obovate-pyriform, contorted near the stem which is set obliquely to 

 the axis of the fruit; skin rough, bright green in the shade, yellow-green in the sun, entirely 

 covered with large, gray, round dots and some patches of russet; flesh whitish, coarse, 

 semi-melting, with little juice, which is very sweet and musky; third class; end of Aug. 



