THE PEARS OF NEW YORK 553 



Spreeuw. i. Leroy Diet. Pom. 2:676. 1869. 



A rather worthless pear raised by Van Mons at Brussels which gave its first fruit 

 in 1815. Fruit small, globular-ovate, green turning yellow, dotted with yellowish-red 

 and blushed; flesh greenish-white, rather gritty, saccharine; in Germany is reckoned as 

 second for dessert and first for household purposes; in France it appears to possess little 

 merit; Oct. and Nov. 

 Star of Bethlehem, i. Horticulturist 24:334, fig. 1869. 



Originated at Bethlehem, Pa., and described in 1869 as a new variety. Tree resembles 

 a persimmon tree with a low and spreading habit; branches never upright, very enduring 

 and able to bear heavy weights; very productive and regular in bearing. Fruit very 

 large, similar in form to the Beurre" d'Anjou, obovate-pyriform-obtuse, regular; skin smooth, 

 deep yellow, slightly russeted, with a handsome red cheek on the side exposed to the sun; 

 flesh yellowish-white, somewhat coarse, buttery, melting, fine, sweet, rich and excellent 

 flavor; highly spoken of at the time; Sept. 

 Steinbime. i. Loschnig Mostbirnen 56, fig. 1913. 



A perry pear found in Austria and Switzerland. Fruit medium, globular-pyriform, 

 greenish changing to yellowish-green when ripe, on the sun-exposed side washed with dull 

 red, speckled with russet spots; flesh granular, firm; good for transportation; Nov. and Dec. 

 Steinmitz Catharine, i. Downing Fr. Trees Am. 858. 1869. 



Originated in Pennsylvania. Fruit small to medium, oblong-pyriform, greenish, with 

 a tinge of brown in the sun; flesh white, moderately juicy, semi-melting, vinous; good; 

 Sept. 

 Stevens Genesce. i. Cole Am. Fr. Bk. 157. 1849. 



Orig nated on the farm of M. F. Stevens, Lima, N. Y. Fruit large, globular-obovate, 

 yellow; flesh white, tender, rather buttery, of a rich, excellent, aromatic flavor; good to 

 very good; Sept. and Oct. but in some districts as early as Aug. 

 Sterling, i. Mag. Hort. 13:443, 444, fig. 36. 1847. 



Raised by a Mr. Sterling in the neighborhood of Buffalo, N. Y., from seed brought 

 from Connecticut about 1828. Fruit medium, almost spherical, slightly oval, yellow, 

 with occasionally a few small patches of russet and on the sun-exposed cheek a mottled 

 crimson blush; flesh rather coarse, juicy, melting, with a saccharine, brisk flavor; very 

 good; Sept. 

 Stone, i. Mag. Hort. 9:24, fig. 1843. 



Grew in the garden of a Mr. Stone, Cincinnati, O., and named in his honor. Fruit 

 large, broad-pyriform, sides uneven, globular toward lower end and gradually diminishing 

 toward the stem; bright yellow at maturity with a bright red cheek next the sun, beautifully 

 intermixed with yellow streaks and specks; flesh white, somewhat buttery, rather melting, 

 slightly astringent; Aug. 

 Stout, i. U. S. D. A. Pom. Rpt. 39. 1895. 



Originated at Monrovia, Ind., about 1840. Fruit large, obtuse-pyriform, green 

 changing to yellow; flesh buttery, melting, juicy, subacid; very good; mid-season. 

 Strassburger Sommerbergamotte. i. Dochnahl Fuhr. Obstkunde 2:40. 1856. 



Thuringia, 1766. Fruit medium, turbinate, medium ventriculous, greenish-yellow 



