Beurré Adam. 1. Leroy Dict. Pom. 1:292, fig. 1867.
A rather poor French dessert pear known for 250 years. Fruit below medium, oblong-obtuse-pyriform, dark greenish-yellow, fawn, dotted with russeted, and washed with carmine on the cheek next the sun; flesh yellowish, veined with pale green, melting, sweet, fairly juicy, acidulous and aromatic; second, apt to rot at the core when ripe; Aug. to Oct.
Beurré Ad. Papeleu. 1. Mathieu Nom. Pom. 178. 1889. 2. Guide Prat. 86. 1895.
Raised from seed of Glou Morceau, and placed on the market by Dervaes Brothers, Wetteren, Bel., in 1888. Fruit long, bright green; flesh white, sugary, very melting; Mar.
Beurré d’Adenaw. 1. Guide Prat. 84. 1876.
Found in the garden of the Convent of Schwarzenbruck. Fruit large, rather uneven, yellow; flesh buttery and pleasantly perfumed; good; through the winter.
Beurré Alexandre Lucas. 1. Le Bon Jard. 358. 1882. 2. Jour. Hort. 18:216. 1889.
The parent tree was a wilding found in 1836 in a wood of the Department of Loir-et-Cher, Fr., and in foliage and growth much resembles Doyenné Boussock. Fruit large to very large, handsome, pyriform, clear green, dotted with maroon or chestnut-colored spots; flesh fine, melting, perfumed, juicy, in flavor superior perhaps to Doyenné Boussock; first; Nov. to Jan.
Beurré Allard. 1. Leroy Dict. Pom. 1:293, fig. 1867.
From the Horticultural Society of Maine-et-Loire whose Committee named it in 1852. Fruit below to medium, obovate-obtuse-pyriform, greenish-yellow, dotted and mottled with russet; flesh whitish, fine, soft, melting, not gritty, reddish under the skin, with very sugary juice, perfumed; first; Oct. and Nov.