Surpasse Virgalieu
Pear
Origin/History
The precise origin of this variety is not known. It was first sent out from the nursery of the late Andrew Parmentier, of Brooklyn, New York, under this name. Downing suggests it is perhaps an unrecognized foreign pear, so named by Parmentier in allusion to its surpassing the favorite Virgalieu (White Doyenné) of New York. Elliott, however, suggests it is probably an American seedling. Hedrick dates Parmentier's introduction to about 1800.
Tree
According to Elliott, the tree is a regular abundant bearer on pear or quince, a vigorous, healthy tree, with yellowish brown wood and upright growth.
Fruit
Size: Rather large according to Downing and Hedrick; medium according to Elliott and Thomas.
Form: Roundish, sometimes roundish-obovate (Downing). Obovate (Hedrick). Medium, varying in form (Elliott, who notes that specimens pulled from the same branch showed variation in shape). Medium obovate, sometimes roundish-obovate (Thomas).
Skin: Smooth, pale lemon yellow, with a very few minute dots, and rarely a little faint red on the sunny side (Downing and Hedrick). Elliott describes the color as yellowish, with brownish red in sun, minute dots, and often sprinklings of russet. Thomas describes it as pale yellow, dots few, minute, sometimes faintly reddened to the sun.
Stem: Rather more than an inch long, not deeply planted in a cavity rather higher on one side (Downing). Varying (Elliott). Medium (Thomas).
Cavity: Rather higher on one side, not deep (Downing). Thomas describes it as moderate, oblique.
Calyx: Rather small and pretty firm, set in a slight, smooth basin (Downing). Generally small, erect, open (Elliott).
Basin: Slight and smooth (Downing). Slight (Elliott). Small (Thomas).
Flesh/Flavor: White, exceedingly fine-grained and buttery, abounding with delicious, high-flavored, aromatic juice; very good (Downing). Hedrick's description is nearly identical: white, exceedingly fine-grained and buttery, abounding with delicious highly flavored, aromatic juice, differing from that of the Doyenné. Elliott describes it as white, fine-grained, juicy, aromatic. Thomas describes it as white, fine-grained, buttery, melting, high-flavored, excellent.
Core/Seeds: Core medium; seeds broad, ovate (Elliott).
Season
October (Downing, Elliott). Hedrick notes "first" quality and gives October. Thomas does not specify a season.
Uses
Not described in source.
Subtypes/Variants
Not described in source.
Other
Elliott notes the variability in fruit form, remarking that specimens pulled from the same branch showed different shapes, as illustrated in his drawings. Hedrick notes the flavor as differing from that of the Doyenné, despite the name's allusion to surpassing it.
Book Sources
Described in 4 period pomological works
View original book sources (4)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Surpasse Virgalieu.
Surpasse Virgouleuse. Colmar Van Mons, erroneously.
The precise origin of this very delicious fruit is not known. It was first sent out from the nursery of the late Mr. Andrew Parmentier, of Brooklyn, under this name, and is, perhaps, an unrecognized foreign Pear, so named by him in allusion to its surpassing the favorite Virgalieu (White Doyenne) of New York.
Fruit rather large, roundish, sometimes roundish obovate. Skin smooth, pale lemon yellow, with a very few minute dots, and rarely a little faint red on the sunny side. Stalk rather more than an inch long, not deeply planted in a cavity rather higher on one side. Calyx rather small, and pretty firm, set in a slight, smooth basin. Flesh white, exceedingly fine-grained and buttery, abounding with delicious, high-flavored, aromatic juice. Very good. October.
— U.P. Hedrick, The Pears of New York (1921)Surpasse Virgalieu.
- Downing Fr. Trees Am. 416, fig. 189. 1845.
- Leroy Diet. Pom. 2:868, fig. 1869.
The origin of this variety is unknown. Andrew Parmentier introduced it from his nursery at Brooklyn under this name about 1800. Fruit rather large, obovate; skin smooth, pale lemon-yellow with a very few minute dots and rarely a little faint red on the sunny side; flesh white, exceedingly fine-grained and buttery, abounding with delicious highly flavored, aromatic juice, differing from that of the Doyenné; first; Oct.
— F.R. Elliott, The Western Fruit Book (1865)Surpasse Virgalieu.
Beurre Van Mons, | Surpasse Vigilouse, | Colmar Van Mons, of some.
Origin uncertain, probably an American seedling, first disseminated by the late Andrew Parmentier, Brooklyn, N. Y. It is a regular abundant bearer on Pear or Quince, a vigorous, healthy tree, with yellowish brown wood, upright growth.
Fruit, medium, varying in form; (see our drawings, the specimens from which they were made all being pulled by ourself from the same branch;) color, yellowish, with brownish red in sun, minute dots, and often sprinklings of russet; calyx, generally small, erect, open; basin, slight; stem, varying; core, medium; seeds, broad, ovate; flesh, white, fine-grained, juicy, aromatic. October.
— John J. Thomas, The American Fruit Culturist (1903)Surpasse Virgalieu. Medium obovate, sometimes roundish-obovate; pale yellow, dots few, minute; sometimes faintly reddened to the sun; stalk medium; cavity moderate, oblique; basin small; flesh white, fine-grained, buttery, melting, high-flavored, excellent.