Originated with Mrs. Mary S. Sturges, Baker, Ore., about 1905. Fruit medium to large, obtuse-obovate-pyriform; stem short, thick, set in a very shallow, narrow, russeted cavity; calyx small, partly open, set in a shallow but broad basin; color dull green, considerably mottled with patches and flecks of russet; dots small, conspicuous; flesh yellowish, slightly granular, tender, juicy, good; Sept.
Styer. 1. Horticulturist 8:31, 32, fig. 1853.
Originated about 1837 with Charles Styer, White Plain township, Montgomery County, Pa. Fruit medium, globular, green changing to yellow, with many russet dots and markings; flesh yellowish-white, somewhat gritty at the core, buttery, melting; exceedingly rich and perfumed; good; Sept.
Styrian. 1. Jour. Hort. 5:267, fig. 1863.
Beurré Keele Hall. 2. Guide Prat. 87. 1895.
Received in England by the Horticultural Society from M. Bosc of Paris about 1824. Fruit large, long-obovate or pyriform, fairly even and regular in outline; skin even and shining, of a clear lemon-yellow, with a bright vermilion cheek next the sun, appearing as if varnished; flesh yellowish, very fine-grained, tender, buttery, melting and extremely juicy, sweet, brisk and having a fine flavor of vanilla; a first-rate and delicious dessert fruit; Oct.
Sucré-Vert. 1. Duhamel Trait. Arb. Fr. 2:189. Pl. XXXIV. 1768. 2. Leroy Dict. Pom. 2:677, fig. 1869. 3. Hogg Fruit Man. 649. 1884.
Said to have come from Barmont, a chateau situated on the border of Burgundy. It was well known in Paris in 1670. Fruit medium or below, globular-turbinate; skin shining, intense green, dotted with numerous gray and green dots, a little whitened on the shaded side, yellowish when ripe; flesh yellowish-white, buttery, melting, semi-fine, some grit about the center; juice plentiful, sugary, slightly perfumed; excellent but variable; Oct.
Sucrée de Hoyerswerda. 1. Downing Fr. Trees Am. 582. 1857.