Beymont
PearBeymont
Origin / History
Thomas (1903) gives the alternate name Beurré Bieumont. Hedrick (1921) cites Card. Chron. 895, 1860, and Downing, Fr. Trees Am. 474, fig., 1857, and says it may be identical with Beurre Bymont.
Tree
Not described in source.
Fruit
Size: Medium.
Form: Obovate, "Bloodgood-shaped" (Thomas); oblate, even, and handsomely shaped (Hedrick).
Stem: Long, curved.
Cavity: Not described in source.
Calyx: Small.
Basin: Shallow.
Skin: Crimson russet (Thomas). Golden-yellow next the sun, greenish-yellow in the shade, russeted around the stalk (Hedrick).
Dots: Not described in source.
Flesh and flavor: Melting, very sweet, rich, perfumed (Thomas). Tender, not very juicy (Hedrick), who calls it "an inferior fruit".
Core and seeds: Not described in source.
Season
October to December; Hedrick gives November.
Uses
Not described in source.
Subtypes / Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 2 period pomological works
View original book sources (2)
— John J. Thomas, The American Fruit Culturist (1903)Beymont. (Beurré Bieumont.) Size medium, obovate (Bloodgood-shaped); crimson russet; stalk long, curved, calyx small, basin shallow; melting, very sweet, rich, perfumed. October to December.
— U.P. Hedrick, The Pears of New York (1921)Beymont.
- Card. Chron. 895. 1860. 2. Downing Fr. Trees Am. 474, fig. 1857.
May be identical with Beurre Bymont. Fruit about medium, oblate, even, and handsomely shaped; golden-yellow next the sun, greenish-yellow in the shade, russeted around the stalk; flesh tender, not very juicy; an inferior fruit; Nov.