Beurre de Montgeron
PearBeurre de Montgeron
Origin/History
In 1830, M. Guyot obtained this pear — Downing places Guyot in Villeneuve; Hedrick specifies the variety was found in the commune of Saint-Leger, Department of Cher, France. Elliott describes it simply as foreign. The variety appears in Mas Le Verger 2:75, fig. 36 (1866–73) and Leroy Dict. Pom. 1:397, fig. (1867).
Tree
Vigorous. Downing describes it as moderately productive; Elliott as productive. Young wood dull yellow brown (Downing). Elliott notes it promises to succeed on quince.
Fruit
Size and Form. Medium (Hedrick adds "and below"). Downing calls the form broad pyriform; Elliott obtuse pyriform; Hedrick obovate-obtuse or globular-turbinate.
Stem. Long. Downing describes it as curved; Elliott as swollen at the base.
Cavity. Not described in source.
Calyx. Open (Downing). Elliott describes it as large and open, with thick, broad segments.
Basin. Downing describes the basin as furrowed; Elliott as broad and open.
Skin. Surface smooth to the touch, shining (Hedrick). Ground color yellow — Hedrick specifies golden-yellow; Elliott describes it as deep yellow. The side exposed to the sun is shaded with fine rich red (Downing), or suffused with bright vermilion (Elliott), or vermilioned extensively (Hedrick). The skin is dotted: Downing describes minute light brown dots sprinkled over the surface; Hedrick records dots of fawn; Elliott notes a few pale gray specks.
Flesh and Flavor. Color whitish yellow (Downing) or yellowish white (Elliott). Downing and Elliott describe the texture as juicy and melting; Hedrick as fine and semi-melting, with a notably gritty character around the core. Flavor saccharine and vinous (Downing: pleasant vinous; Hedrick: saccharine, vinous; Elliott: sugary and perfumed). Hedrick notes little perfume ordinarily, but adds that first quality is reached on rare occasions when the juice becomes highly perfumed. Quality rated good to very good (Downing); second, but first rarely (Hedrick).
Core and Seeds. Core small; seeds large, light colored (Elliott). Hedrick notes a gritty texture around the core.
Season
Downing and Hedrick agree on August (Hedrick specifying end of August). Elliott gives October — a significant discrepancy, possibly attributable to climate difference or source error.
Uses
Not described in source.
Subtypes/Variants
Not described in source.
Other
Elliott's account is drawn from Hovey's Magazine. Hedrick's bibliographic references are Mas Le Verger 2:75, fig. 36 (1866–73) and Leroy Dict. Pom. 1:397, fig. (1867).
Book Sources
Described in 3 period pomological works
View original book sources (3)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)BEURRÉ DE MONTGERON.
New Frederick of Wurtemburg. De Montgeron. Beurré de Montigeron.
A variety obtained by M. Guyot, of Villeneuve, in 1830. Tree vigorous, moderately productive. Young wood dull yellow brown.
Fruit medium, broad pyriform. Skin yellow, shaded with fine rich red in the sun, and sprinkled with minute light brown dots. Stalk long, curved. Calyx open. Basin furrowed. Flesh whitish yellow, juicy, melting, with a pleasant vinous flavor. Good to very good. August.
— U.P. Hedrick, The Pears of New York (1921)Beurre de Montgeron.
- Mas Le Verger 2:75, fig. 36. 1866-73. 2. Leroy Dict. Pom. 1:397, fig. 1867.
In 1830 M. Guyot found this pear in the commune of Saint-Leger, Department of Cher, Fr. Fruit medium and below, obovate-obtuse or globular-turbinate, smooth to touch, shining, golden-yellow, dotted with fawn, vermilioned extensively on the side next the sun; flesh fine, semi-melting, rather gritty around the core; juice sufficient, saccharine, vinous, with little perfume; second, but first rarely, when the juice is highly perfumed; end of Aug.
— F.R. Elliott, The Western Fruit Book (1865)Beurre de Montgeron. Beurre de Montigeron, | New Frederick, of Wurtemburg. Foreign. Tree, vigorous, productive, promises to succeed on Quince. Fruit, medium, obtuse pyriform, deep yellow, suffused with bright vermilion in sun, a few pale gray specks ; stem, long, swollen at base ; calyx, large, open, in a broad, open basin ; segments, thick, broad ; core, small ; seeds, large, light colored ; flesh, yellowish white, fine, juicy, melting, sugary, perfumed. October. (Hov. Mag.)