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Beurré Caty

Pear

Beurré Caty

Origin and History

Obtained about 1858 by Doctor Hélin at Ronquières, Belgium. First described in Leroy's Dictionnaire Pomologique (1867).

Tree

Not described in source.

Fruit

Size and Form: Under medium. Globular-obtuse-pyriform, with a mammillate summit; one side generally more bulged than the other.

Skin: Dull yellow, dotted and veined with bright brown.

Flesh and Flavor: Fine, melting; a little gritty at center. Juice plentiful, sourish, sweet, and savory. Quality: first-rate.

Stem, Cavity, Calyx, Basin: Not described in source.

Core and Seeds: Not described in source.

Season and Storage

Ripe January to March.

Uses

Not described in source. (Quality designation "first" indicates dessert fruit.)

Subtypes and Variants

Not described in source.

Book Sources

Described in 1 period pomological work

View original book sources (1)

Beurré Caty.

  1. Leroy Dict. Pom. 1:331, fig. 1867.

Obtained about 1858 by a Doctor Hélin, Ronquières, Bel. Fruit under medium, globular-obtuse-pyriform, mammillate at summit and one side generally more bulged than the other, dull yellow, dotted and veined with bright brown; flesh fine, melting, a little gritty at center; juice plentiful, sourish, sweet, savory; first; Jan. to Mar.

U.P. Hedrick, The Pears of New York (1921)
Aremberg Aremberger Butterbirne Arenberg (Die) Arenberg Parfait Arenberg Parfaite (P. d') Arenberg Parfaite (P. d’) Beurre Burchardt Beurre Deschamps Beurre d' Aremberg Beurre d' Arenberg (des Beiges) Beurre d' Arenberg Vrai Beurre d'Arenberg Beurre d'Hardenpont (irrig) Beurre de Parmentier. R Beurre des Champs Beurre des Orphelines Beurre des Orphelins Beurre d’ Aremberg Beurre d’ Arenberg (des Beiges) Beurre d’ Arenberg Vrai Beurre d’Arenberg Beurre d’Hardenpont (irrig) Burchardt's Arembergerin Burchardt's Butterbirne Burchardt’s Arembergerin Burchardt’s Butterbirne Colmar Deschamps Crasanne Steven Delices des Orphelins Deschamps Duc d' Aremberg Duc d'Arenberg Deschamps Duc d’ Aremberg Orpheline Orpheline d'Enghien Orpheline d’Enghien Orpoline Petit-Beurre d' Hardenpont Petit-Beurre d’ Hardenpont Beurre d'Aremberg Glou Morceau Glout Morceau