Yellow Butter

Pear

Downing, Fruits and Fruit Trees of America (1900)

Yellow Butter Pear

Origin/History

Described by William Coxe (1817) under the name Yellow Butter, or Beurree Doree, or St. Michael's Pear. Coxe identifies it as the same variety as the Doyenné, or Deans pear, and notes it was probably more extensively cultivated than any pear in the country at the time of writing. Coxe also notes that this fruit was very erroneously called the Virgouleuse in New York and East Jersey; the Virgouleuse is a late winter pear, a distinct variety. Thomas (1903) lists Yellow Butter as a synonym and redirects to White Doyenné, confirming the identification with that variety.

Tree

Of small size. A never-failing and abundant bearer, producing fruit at an early age.

Fruit

Size: Large.

Form: Round and rather oblong in shape, somewhat diminished towards the stem.

Stem: Short and thick.

Cavity: Not described in source.

Calyx: Not described in source.

Basin: Not described in source.

Skin: Bright yellow, sometimes with a blush; at other times covered with a bright russet.

Flesh/Flavor: Flesh white and singularly cold. Melting, juicy, and delicately flavoured. In the opinion of many good judges, on a par for excellence of flavour with the Seckel pear. To have it in perfection, it should be gathered before fully ripe when it begins to turn yellow, and kept some time in the house; otherwise it will lose much of its juicy and melting qualities.

Core/Seeds: Not described in source.

Season

In season from the beginning of September to the first part of November, when carefully preserved by gathering with the hand in dry weather.

Uses

A table pear of the highest quality. Requires careful handling — must be picked before fully ripe and ripened indoors to preserve its melting, juicy character.

Subtypes/Variants

Not described in source.

Other

Not described in source.

Book Sources

Described in 2 period pomological works

View original book sources (2)

YELLOW BUTTER, OR BEURREE DOREE, OR ST. MICHAEL'S PEAR.

This pear in the opinion of many good judges, is on a par for excellence of flavour with the Seckle—it is large, fair, handsome, melting, juicy, and delicately flavoured; to have it in perfection, it should be gathered before fully ripe when it begins to turn yellow, and be kept some time in the house, or otherwise it will lose much of its juicy and melting qualities; it is round and rather oblong in shape, somewhat diminished towards the stem, which is short and thick; the flesh white and singularly cold, the skin a bright yellow, sometimes with a blush, at other times covered with a bright russet—it is in season from the beginning of September to the first part of November, when carefully preserved, by gathering with the hand in dry weather; it is a never failing and abundant bearer, and produces fruit at an early age—the tree is of small size; this is the same with the Doyenne', or Deans pear, and is probably more extensively cultivated than any pear in our country—this fruit is very erroneously called the Virgouleuse in New-York, and East Jersey; the Virgouleuse is a late winter pear: see No. 38.

— William Coxe, A View of the Cultivation of Fruit Trees (1817)

Yellow Butter. See White Doyenné.

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

Autumn Beurrc Beurree Doree Butter Pear Deans Pear Deans pear Dechantsbirne Doyenne Gros-Doyenne Nouvelle d'Oeuf Nouvelle d’Oeuf Pfalzgräfinbirne Schmotz Jokeles St. Michael's Pear Weisse Herbst Butter White Doyenné Witte Beurre White Doyenné Doyenne White Limon Frederika Bremer Citron Henri Bouet Passans du Portugal Hosenschenk Penn Hosen-Schenck White Beurré Blane Tea Poire Neige Pinneo Hagerston Hosenshenck Miller's Early Moore Moore's Pound Summer Portugal