Beurré Spence
PearBeurré Spence
Origin / History
Raised by Van Mons. Downing states that many varieties received from Europe for Beurré Spence proved incorrect, and describes one which he received and presumes to be the true variety, "originated by Van Mons." Hedrick says the name has been given to several varieties and that the true Beurré Spence was raised by Van Mons, who described it: "Fruit shape and size of Brown Beurré. Skin green, handsomely streaked and marked with reddish-brown and reddish-purple. Flesh tender, juicy, sugary, and perfumed; Sept." Hedrick's references for the name are Downing, Fruits and Fruit Trees of America, 697 (1869), and Hogg, Fruit Manual, 529 (1884). Elliott lists it as "Beurre Spence ?", with a query.
Tree
Moderately vigorous. Young shoots reddish. Very productive.
Fruit
Size: Medium; size of Brown Beurré (Van Mons).
Form: Globular, short pyriform, inclining to turbinate; shape of Brown Beurré (Van Mons).
Stem: Long, fleshy at its insertion, which is often at an inclination by a lip.
Cavity: Not described in source.
Calyx: Small, closed.
Basin: Deep, rather abrupt.
Skin: Greenish, becoming yellow at maturity, shaded with crimson (dull crimson) and russet, thinly sprinkled with russet. Van Mons describes it as green, handsomely streaked and marked with reddish-brown and reddish-purple.
Dots: Thickly covered with russet dots.
Flesh and flavor: Juicy, melting, with a fine rich, vinous flavor. Van Mons: tender, juicy, sugary, and perfumed. Downing rates it "Good to very good."
Core and seeds: Core small.
Season
September.
Uses
Not described in source.
Subtypes / Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 3 period pomological works
Nursery Catalog Sources
Found in 1 catalog (1845) from Massachusetts
- Winship's Nursery (Brighton Nurseries , operated by the Winship family), Brighton (Boston) , Massachusetts — 1845
View original book sources (3)
— F.R. Elliott, The Western Fruit Book (1865)Beurre Spence ? Medium, globular, short pyriform, greenish, yellow at maturity, shaded crimson and russet, russet dots; stem, fleshy at insertion; calyx, closed; basin, abrupt; flesh, juicy, melting, vinous; core, small. September.
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Beurre Spence.
Many varieties having been received from Europe for Beurré Spence and proved incorrect, we give description of one which we have received, and presume to be the true variety, originated by Van Mons. Tree moderately vigorous. Young shoots reddish. Very productive.
Fruit medium, short pyriform, inclining to turbinate. Skin greenish, becoming yellow at maturity, shaded with dull crimson, thinly sprinkled with russet, and thickly covered with russet dots. Stalk long, fleshy at its insertion, which is often at an inclination by a lip. Calyx small, closed, in a deep, rather abrupt basin. Flesh juicy, melting, with a fine rich, vinous flavor. Good to very good. Core small. September.
— U.P. Hedrick, The Pears of New York (1921)Beurré Spence.
i. Downing Fr. Trees Am. 697. 1869. 2. Hogg Fruit Man. 529. 1884.
This name has been given to several varieties. The true Beurré Spence was raised by Van Mons who described it as follows: "Fruit shape and size of Brown Beurré. Skin green, handsomely streaked and marked with reddish-brown and reddish-purple. Flesh tender, juicy, sugary, and perfumed; Sept."