Beurré du Cercle Pratique de Rouen
PearBeurré du Cercle Pratique de Rouen
Origin/History
From a seed bed made by M. Boisbunel, Rouen, France, in 1845.
Tree
Not described in source.
Fruit
Size and Form: Rather below medium size; pyramidal but much longer on one side than the other.
Skin: Rough to the touch, lemon-colored, much covered with bronze-russet and strewed with gray dots.
Stem: Not described in source.
Cavity: Not described in source.
Calyx and Basin: Not described in source.
Flesh: Greenish, fine, juicy, melting, very gritty, sweetish acid and of a very delicate flavor.
Core and Seeds: Not described in source.
Season
End of September.
Uses
Dessert pear of first quality.
Subtypes/Variants
Not described in source.
Source References:
- Leroy, Dictionnaire de Pomologie, 1:332, fig. (1867)
- Hogg, The Fruit Manual, 516 (1884)
- U.P. Hedrick, The Pears of New York (1921)
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Beurré du Cercle Pratique de Rouen
- Leroy Dict. Pom. 1:332, fig. 1867.
- Hogg Fruit Man. 516. 1884.
From a seed bed made by M. Boisbunel, Rouen, Fr., in 1845. Fruit rather below medium size, pyramidal but much longer on one side than on the other; skin rough to the touch, lemon-colored, much covered with bronze-russet and strewed with gray dots; flesh greenish, fine, juicy, melting, very gritty, sweetish acid and of a very delicate flavor; first; end of Sept.