Beurre Preble

Pear

Beurre Preble

Origin and History

A native American variety raised from seed by Elijah Cooke of Raymond, Maine. Named by Mr. Manning in honor of Commodore Edward Preble, U.S.N. First documented in Magazine of Horticulture 8:60 (1842).

Fruit

Size and Form: The two principal sources disagree on size: Downing describes the fruit as medium, while Hedrick calls it large. Both agree on the form: oblong-obovate.

Skin: Greenish yellow, mottled with russet and green spots.

Stem: About an inch long, very stout, set in a moderate hollow. (Downing)

Flesh: White, buttery, and melting, with a rich, high flavor.

Quality: Good.

Season

October and November.

Note: Both sources are sparse. Hedrick's entry appears to be largely a condensed restatement of Downing, adding only the 1842 magazine citation and the size reclassification to "large." No tree characteristics, calyx, basin, core, seed, or detailed skin texture data are provided in either source. The size conflict (medium vs. large) between Downing and Hedrick is the only substantive disagreement.

Book Sources

Described in 2 period pomological works

View original book sources (2)

Beurre Preble.

A Pear named by Mr. Manning in honor of Commodore Edward Preble, U.S.N., and raised from seed by Elijah Cooke, of Raymond, Me.

Fruit medium, oblong obovate. Skin greenish yellow, mottled with russet and green spots. Stalk about an inch long, very stout, set in a moderate hollow. Flesh white, buttery, and melting, with a rich, high flavor. Good. October and November.

— A.J. Downing, The Fruits and Fruit Trees of America (1900)

Beurre Preble.

i. Mag. Hort. 8:60. 1842. 2. Downing Fr. Trees Am. 695. 1869.

A native variety raised from seed by Elijah Cooke, Raymond, Me. Fruit large, oblong-obovate, greenish-yellow, mottled with russet and green spots; flesh white, buttery and melting, with a rich, high flavor; good; Oct. and Nov.

— U.P. Hedrick, The Pears of New York (1921)