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.
Beurré de Stuttgardt. 1. Leroy Dict. Pom. 13430, fig. 1867.
Obtained from seed at Stuttgart, Wirttemberg, 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.
Beurré Sucré. 1. Mas Pom. Gen. 4:1009, 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 syrup, from which the
fruit received its name; good; Oct.
Beurré 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.
Beurré Triguer. 1. Mag. Hort. 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.”’
Beurré de Ulm. 1. Lucas Tafelbirnen 103. 18094.
A German pear published in the middle of the nineteenth century. Fruit medium,
roundish, sometimes rather oval, yellowish-green, on ripening bright yellow; flesh yellowish-
white, soft, melting, very agreeable; end of Oct.
Beurré Vanille. 1. Guide Prat. 62. 1895.
