A seedling of Van Mons, named by him after M. Scheidweiller, Professor of Botany at Ghent, Bel. Fruit medium, obtuse-pyriform, bright pea-green, strewed with minute, russet dots; flesh yellowish-white, coarse, sweet, very juicy; an agreeable pear, of moderate merit; end of Oct. and early Nov.
Beurré Seutin. 1. Dochnahl Führ. Obstkunde 2:180. 1856. 2. Downing Fr. Trees Am. 697. 1869.
Attributed to Van Mons and first published in 1847. Fruit medium, pyriform, inclining to oval, irregular or angular, light green turning yellowish at maturity, sprinkled with dots and speckles of russet, sometimes shaded with dull crimson; flesh coarse, not very juicy, semi-melting; third for dessert, first for cooking; Dec. and Jan.
Beurré de Silly. 1. Guide Prat. 87. 1895.
Fruit rather large; first; Sept. and Oct. Tree fertile.
Beurré Six. 1. Leroy Dict. Pom. 1:429, fig. 1867. 2. Downing Fr. Trees Am. 697. 1869.
Raised from seed about 1845 by a gardener named Six at Courtrai in Belgium. Fruit large, pyriform, smooth, pea-green changing to yellow; flesh greenish-white, fine, melting, firm, buttery, very juicy; first; Oct. to Dec.
Beurré Soulange. 1. Horticulturist N. S. 4:81, fig. 1854.
Imported from Brussels to this country before the middle of the last century. Fruit medium to large, acute-pyriform, pale, clear yellow at maturity with some traces of russet; flesh melting and very juicy, with a rich and sugary flavor and a particularly pleasant aroma; very good; Oct. and Nov.
Beurré Spence. 1. Downing Fr. Trees Am. 697. 1869. 2. Hogg Fruit Man. 529. 1884.