554 THE PEARS OF NEW YORK 



turning yellowish-white at maturity, with rather grayish spots; flesh semi-melting, very 

 white, sweet, acid, aromatic; first for household use and market; Aug. 

 Stribling. I. S. C. Sta. Rpt. i6. 1914. 



A seedling believed to be of French origin brought to notice in 1912 by J. C. Stribling, 

 Pendleton, S. C. Considered lil^ely to prove one of the most valuable pears for the South 

 because blight resistant. Fruit large, cordate, sides unequal, base rounded, apex flattened, 

 light yellow, almost entirely covered with light russet; skin smooth, thin, tough, sprinkled 

 with mamerous light j-usset dots, indistinct, large at base, smaller and more nimierous 

 at apex; flesh coarse-grained, very juicy, slightly subacid, peculiar pineapple flavor with 

 after nutty effect, rich, distinctive aroma; fair quality; Oct. and Nov. 

 Stiimplerbime. i. Dochnahl Fiihr. Obstkunde 2:1 go. 1856. 



Supposed to have originated on the shores of Lake Constance between Germany 

 and Switzerland. It was first published in 1805. Fruit small, oval, green changing to 

 light yellow, almost covered with cinnamon-russet; flesh yellowish, dry, becoming mealy, 

 without much flavor; good for kitchen use; Aug. 

 Sturges. 



Originated with Mrs. Mary S. Sturges, Baker, Ore., about 1905. Fruit medium to 

 large, obtuse-obovate-pyrif orm ; stem short, thick, set in a very shallow, narrow, russeted 

 cavity; calyx small, partly open, set in a shallow but broad basin; color dull green, con- 

 siderably mottled with patches and flecks of russet; dots small, conspicuous; flesh yellowish, 

 slightly granular, tender, juicy, good; Sept. 

 Styer. i. Horticulturist 8:31, 32, fig. 1853. 



Originated about 1837 with Charles Styer, White Plain township, Montgomery 

 County, Pa. Fruit medium, globular, green changing to yellow, with many russet dots 

 and markings; flesh yellowish-white, somewhat gritty at the core, buttery, melting; 

 exceedingly rich and perfumed; good; Sept. 

 Styrian. i. Jour. Hart. 5:267, fig. 1863. 



Beurre Keele Hall. 2. Guide Prat. 87. 1895. 



Received in England by the Horticultural Society from M. Bosc of Paris about 1824. 

 Fruit large, long-obovate or pyriform, fairly even and regular in outline; skin even and 

 shining, of a clear lemon-yellow, with a bright vermilion cheek next the sun, appearing 

 as if varnished; flesh yellowish, very fine-grained, tender, buttery, melting and extremely 

 juicy, sweet, brisk and having a fine flavor of vanilla; a first-rate and delicious dessert 

 fruit; Oct. 



Sucre-Vert. i. Duhamel Trait. Arb. Fr. 2:189. PI- XXXIV. 1768. 2. Leroy Diet. 

 Pom. 2:677, fig. 1869. 3. Hogg Fruit Man. 649. 1884. 



Said to have come from Barmont, a chateau situated on the border of Btrrgundy. 

 It was well known in Paris in 1670. Fruit mediimi or below, globular-turbinate ; skin 

 shining, intense green, dotted with numerous gray and green dots, a little whitened on 

 the shaded side, yellowish when ripe; flesh yellowish-white, buttery, melting, semi-fine, 

 some grit about the center; juice plentiful, sugary, slightly perfumed ; excellent but variable; 

 Oct. 



