Unpublished flow-cytometry results from October, 1997 confirm that tree PYR 71.002 is triploid. -- J. PostmanOriginated at Brussels, Belgium in 1805 by M. Meuris. Parentage not indicated. Fruit medium in size, ovate-obtuse-pyriform. Skin thick and granular, dull greenish-yellow in color, considerable blemish and russet markings, usually unattractive. Flesh white, fairly firm but usually buttery at maturity, considerable grit at center, fairly juicy. Aromatic, moderately sweet, but lacking in desirable flavor and texture charaqcteristics. Midseason. Tree medium in size, with fair vigor, spreading, fairly productive, moderately susceptible to fire blight. -- H. Hartman, Oregon Ag. Experiment Station, 1957.
Diel. Synonyms: Beurre de Gelle, Beurre de Trois Tours, Beurre d'Yelle, Beurre Diel, Beurre Incomparable, Beurre Magnifique, Beurre Melon, Beurre Melon de Kops, Beurre Royale, Beurre Vert, Celeste, Colmar Louverain, De Melon, Des Trois Tours, Diel's Butterbirne, Dillen, Dillen d'Hiver, Dillon, Dorothee Royale, Double Phillips, Dry T oren, Florimond, Fourecroy, Fourecroy Bouvier, Foureroy d'Hiver, Graciote d'Hiver, Gros Dillen, Gros Dillon, Grosse Dorothee, Guillaume de Nassou, La Fourcroy, Mabille, Melon de Kips, Merveille de La Nature, Poire de Melon, Toyal, Sylvanche Vert d'Hiver, Sylvanche Verte, Sylvange Verte, Sylvanghe Vert d'Hiver. -- W.H. Ragan, Nomenclature of the Pear, 1908.
Beurre Diel (of Robert Thompson, 1842; George Lindley, 1831; Pomological Magazine, 1828). Diel's Butterbirne. Diel. Dorothee Royale, Grosse Dorothee, Sylvanches vert d'hiver, Beurre Royale, Dorothee Royale, Gros Dillen, Dillen, Des Trois Tours, Beurre d'Yelle, De Melon, Melin de Kops, Beurre Magnifique, Beurre Incomparable. A noble Belgian fruit, raised from seed, in 1805, by Dr. Van Mons, and named in honour of his friend Dr. Augustus Frederick Adrien Diel, a distinguished German pomologist. Its vigour, productiveness and beauty, have made it already a general favourite with our planters. It is in every respect, a first rate fruit in favourable situations, but on very young trees and in cold soils, it is apt to be rather coarse and astringent. The tree has long, stout, twisting branches, and is uncommonly vigorous. Young shoots dark grayish-brown. Fruit large, varying from obovate to obtuse-pyriform. Skin rather thick, lemon yellow, becoming orange yellow, marked with large brown dots, and marblings of russet. Stalk an inch to an inch and three quarters long, stout, curved, set in a rather uneven cavity. Calyx nearly closed, and placed in a slightly furrowed basin. Flesh yellowish-white, a little coarse grained, especially at the but rich, sugary, half melting, and in good specimens, buttery and delicious. In eating, in this country, from September to December, if picked and ripened in the house. -- A.J. Downing, Fruits and Fruit Trees of America, 1846.