Beurré Spence

Beurré Spence

Origin/History

Raised by Van Mons. The name has been given to several distinct varieties, and considerable confusion surrounds the correct identification: Downing (1900) notes that many varieties received from Europe under the name Beurré Spence proved incorrect, and gives a description of one specimen presumed to be the true variety. Hedrick (1921) similarly observes that this name has been applied to multiple varieties, and cites Van Mons's own description of the fruit as the authority for the true type. Elliott (1865) lists the variety with a question mark, indicating uncertainty about the identification of his specimen as well.

Tree

Moderately vigorous. Young shoots reddish. Very productive. (Downing.)

Not described in Elliott or Hedrick.

Fruit

Size and Form: Medium. Short pyriform, inclining to turbinate (Downing). Elliott describes it as globular, short pyriform. Van Mons, as quoted by Hedrick, describes the shape and size as that of the Brown Beurré.

Stem: Long, fleshy at its insertion, which is often at an inclination by a lip. (Downing.) Elliott notes only that the stem is fleshy at the insertion.

Cavity: Not described in any source.

Calyx: Small, closed. (Downing; Elliott gives "closed.")

Basin: Deep, rather abrupt. (Downing.) Elliott gives "abrupt."

Skin: Greenish, becoming yellow at maturity, shaded with dull crimson, thinly sprinkled with russet, and thickly covered with russet dots. (Downing.) Elliott describes the skin as greenish, yellow at maturity, shaded with crimson and russet, with russet dots — substantially the same account. Van Mons's original description, as quoted by Hedrick, differs notably: skin green, handsomely streaked and marked with reddish-brown and reddish-purple — no mention of russet or russet dots, and the character of the coloring (streaked and marked rather than shaded) diverges from the Downing/Elliott account. This discrepancy bears on the identity question: Downing's specimen may not correspond precisely to Van Mons's original.

Flesh and Flavor: Juicy, melting, with a fine rich, vinous flavor. Good to very good. (Downing.) Elliott agrees: juicy, melting, vinous. Van Mons's original description (via Hedrick) characterizes the flesh as tender, juicy, sugary, and perfumed — no mention of vinous character, with the emphasis instead on sweetness and perfume. This is a further point of divergence between the Downing/Elliott specimen and Van Mons's original account.

Core: Small. (Downing; Elliott.)

Seeds: Not described in any source.

Season

September. (All three sources.)

Uses

Not described in any source.

Subtypes/Variants

Not described in any source, though the identity confusion documented by Downing and Hedrick implies that more than one distinct variety was distributed and grown under this name in the nineteenth century.

Other

Hedrick cites two references: Downing, Fruits and Fruit Trees of America, p. 697 (1869 edition), and Hogg, Fruit Manual, p. 529 (1884).