This name has been given to several varieties. The true Beurré Spence was raised by Van Mons who described it as follows: “Fruit shape and size of Brown Beurré. Skin green, handsomely streaked and marked with reddish-brown and reddish-purple. Flesh tender, juicy, sugary, and perfumed; Sept.”
Beurré Stappaerts. 1. Mas Le Verger 1:125, fig. 61. 1866-73.
A seedling of Van Mons. Fruit small to medium, nearly spherical or conic-spherical; skin thick and firm, pale green sprinkled with large, brownish dots regularly spaced, turning to dull, pale yellow and rather golden where exposed to the sun; flesh yellowish-white, semi-breaking; juice moderate in amount, very saccharine, highly perfumed, agreeable; second; Jan. and Feb.
Beurré Steins. 1. Mas Pom. Gen. 5:175, fig. 376. 1880.
Cataloged by M. Jahn in 1864. Fruit medium, turbinate, regular in form, green, usually entirely or nearly covered with a fine coating of russet of a yellowish-brown, sown with very small and numerous gray dots; flesh whitish, fine, semi-buttery; juice sufficient, sweet and agreeable; Oct.
Beurré Sterckmans. 1. Ann. Pom. Belge 4:51, fig. 1856. 2. Hogg Fruit Man. 529. 1884.
Doyenné 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.
Beurré de Stuttgardt. 1. Leroy Dict. Pom. 1:430, fig. 1867.