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. 1. Dochnahl Fiihr. Obstkunde 2: 180. 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. 1. Guide Prat. 87. 1895. 



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

 Beurre Six. 1. Leroy Diet. Pom. 1:429, fig. 1867. 2. Downing Fr. Trees Am. 697. 1869. 



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. 1. Horticulturist N. S. 4:81, fig. 1854. 



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

 medium 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. 1. Downing Fr. Trees Am. 697. 1869. 2. Hogg Fruit Man. 529. 1884. 



This name has been given to several varieties. The true Beurre' Spence was raised 

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

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

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

 Beurre Stappaerts. 1. Mas Le Verger 1:125, %• 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. 1. Mas Pom. Gen. 5:17s, 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 Sterckmang. 1. Ann. Pom. Beige 4:51, fig. 1856. 2. Hogg Fruit Man. 529. 

 1884. 



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



