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. 1. S.C. Sta. Rpt. 16. 1914. 
A seedling believed to be of French origin brought to notice in r912 by J. C. Stribling, 
Pendleton, §. C. Considered likely 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 numerous light russet dots, indistinct, large at base, smaller and more numerous 
at apex; flesh coarse-grained, very juicy, slightly subacid, peculiar pineapple flavor with 
after nutty effect, rich, distinctive aroma; fair quality; Oct. and Nov. 
Stiimplerbirne. 1. Dochnahl Fuhr. Obstkunde 2:190. 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-pyriform; 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. 1. 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. 1. Jour. Hort. 5:267, fig. 1863. 
Beurré 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. 
Sucré-Vert. 1. Duhamel Trait. Arb. Fr. 27189. Pl. XXXIV. 1768. 2. Leroy Dict. 
Pom. 2:677, fig.. 1869. 3. Hogg Fruit Man. 649. 1884. 
Said to have come from Barmont, a chateau situated on the border of Burgundy. 
It was well known in Paris in 1670. Fruit medium 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. 
