THE BEURRÉ STERCKMAN PEAR.

Beurré Sterckman. Magazine of Horticulture, vol. xix. p. 199.

The Beurré Sterckman is one of the finest pears of recent introduction to our collections, and promises to become a very popular variety. It is also one of the few, among the great number of sorts which have been yearly imported, which has proved worthy of a place among our best pears, and illustrates the importance of testing every foreign variety; for if one out of every twenty comes up to the standard of the Beurre Sterckman, all the expense of their introduction and subsequent culture, is amply repaid in the addition of such a superior fruit. It has been urged, by some cultivators, that we already have too large a variety of pears, and that it is a waste of time to test the great number that are yearly brought to notice. But we must dissent from this opinion; for, if this course had been followed the last ten years, we should now be deprived of some of the choicest kinds in cultivation. The Beurre Clairgeau, Grand Soliel, Poire d'Albret, Doyenne du Cornice, and many others, would have remained unknown to our pomologists, only in foreign catalogues.

The Beurre Sterckman is a Belgian pear, and is put down in the Belgian Catalogues as a seedling of Van Mens, probably found in his extensive collection, after his death. In the absence of any authentic work, describing the newer pears, we are unable to learn anything more than this in regard to it. We first received it of M. Jamin, of Paris, in 1848. It is yet a rare variety, and has fruited in but few American collections. In general appearance it resembles the Gray Doyenne, having the same russet skin which distinguishes that pear. It is, however, a superior fruit, possessing a more melting flesh, with a sprightly and luscious aroma. It is an abundant bearer.

The Beurre Sterckman is a healthy and vigorous growing tree, making strong and stout wood, and but few lateral branches. It matures its fruit at a good season, and keeps well after being gathered from the tree. The tree comes into bearing rather early, and promises to be one of the few varieties that grow freely on the quince; our largest tree, and the one from which our drawing is made, being now eight or nine feet high.

The Beurre Hardy, of some French collections, appears to be the same pear; but as we have not yet fruited it, we do not add it as a synonym.

Tree. Vigorous, making short, stocky wood, with but few lateral shoots, erect, and slightly irregular in its habit.

Wood. Clear olive brown, dotted with minute grayish specks, stout, short-jointed; old wood, grayish brown; buds, medium size, rather long, erect, with prominent shoulders: Flower-buds, large, obtusely pointed.

Leaves. Large, oblong, broadest about the middle, thick, dark dull green, glossy, recurved on the midrib, wavy, little folded inwards, and entire on the edge: Petioles, rather long, about one and a half inches in length, very stout, recurved.

Flowers. — Medium size; petals, slightly cupped.

Fruit. — Medium size, about three inches long, and two and a half in diameter: Form, obovate, or long obovate, very regular, large and full at the crown, narrowing little to the stem end, which is very obtuse: Skin, smooth, clear cinnamon russet, deepening to a reddish shade on the sunny side, and dotted with dark russet specks: Stem, short, about half an inch long, stout, and obliquely inserted in a small shallow cavity, highest on one side: Eye, medium size, open, and little depressed in a small, smoothly-formed basin; segments of the calyx, short, sharply pointed, broad, projecting: Flesh, yellowish, rather coarse, buttery, melting and juicy: Flavor, very rich, sprightly and delicious, with a fine aroma: Core, medium size: Seeds, medium size, angular, very dark.

Ripe in October and November, and keeps well.

— C.M. Hovey, The Fruits of America (1852)

Beurre Sterkmann. — Size, medium. Form, obovate pyriform. Color, dull greenish russet. Flesh, juicy, melting. Flavor, rich sub-acid. Ripens in November.

[Additional entry in this volume: "Beurré Sterckmans", pp. 121–121]

Beurre Sterkmann. — Size, medium. Form, obovate pyriform. Color, dull greenish russet. Flesh, juicy, melting. Flavor, rich sub-acid. Ripens in November.

— B. Desportes, The Horticulturist (1856)

Beurre Sterckman. Beurre Hardy. Foreign. Tree, vigorous, large strong shoots ; succeeds on Quince or Pear. Fruit, medium, obtuse pyriform, dull greenish ground, nearly covered with russet ; stem, short, stout ; calyx, open ; flesh, white, melting, juicy, sub-acid. October.

[Additional entry in this volume: "Beurré Sterckmans", pp. 371–371]

Beurre Sterckman. Beurre Hardy. Foreign. Tree, vigorous, large strong shoots ; succeeds on Quince or Pear. Fruit, medium, obtuse pyriform, dull greenish ground, nearly covered with russet ; stem, short, stout ; calyx, open ; flesh, white, melting, juicy, sub-acid. October.

— F.R. Elliott, The Western Fruit Book (1865)

Beurre Sterkmans.

Doyenne Sterkmans. Belle Alliance. Calebasse Sterkmans.

A Belgian Pear. Tree vigorous, with stout yellowish-brown shoots, productive.

Fruit medium, oblate, remotely pyriform. Skin green, speckled with russet, and shaded with crimson. Stalk about an inch long, stout, inserted in a small, uneven cavity. Calyx open. Segments stiff, set in a broad, uneven basin, slightly russeted. Flesh yellowish white, fine, very melting, juicy, sugary, vinous, pleasantly perfumed. Good to very good. October and November.

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

Sterkmans. (Doyenné Sterkmans.) Size medium, short pyriform, broad at the crown, slightly ribbed; skin greenish-yellow, dotted and shaded red to the sun; stalk an inch or more long; cavity small, uneven; basin rather large, uneven; flesh fine-grained, buttery, and melting, with a very good, slightly vinous flavor. Late autumn.

— John J. Thomas, The American Fruit Culturist (1903)

BEURRE STERCKMANS. Her. Pom. II., 62. G. Sterckmans' Butterbirne. Dessert, November to January, medium, flattened conical. Skin, rough. Colour, pale green to yellow with a red flush. Flesh, yellowish white, nearly transparent when ripe, very juicy, sweet and highly perfumed. Eye, closed or nearly so. Stem, rather long, woody, generally obliquely inserted in a small ribbed cavity. Growth, upright, rather spreading, fertility good. Leaf, long oval, nearly flat, faintly serrate. Origin, raised by M. Sterckmans at Louvain, and introduced to notice by Van Mons.

— E.A. Bunyard, A Handbook of Hardy Fruits (1920)

Beurré Sterckmans.

1. Ann. Pom. Belge 4:51, fig. 1856. 2. Hogg Fruit Man. 529. 1884. Doyenne Sterckmans. 3. Leroy Dict. Pom. 2:89, fig. 1869.

Obtained by M. Sterckmans at Louvain, Bel., before 1820. Fruit medium, oblong-obovate-pyriform, delicate greenish-yellow, largely washed with crimson on side next the sun, some traces of russet; flesh white, with a greenish tinge, semi-melting, buttery, rich, sugary, vinous, fine aroma; first; Jan. and Feb.

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