Beurré Benoist. 1. Elliott Fr. Book 360. 1859. 2. Mas Le Verger 3:Pt. 1, 35, fig. 16. 1866-73. 3. Downing Fr. Trees Am. 674. 1869.
Found on a farm at Brissac, Fr., and propagated by Auguste Benoist about the middle of the last century. Fruit large, obovate-obtuse-pyriform; skin pale yellow-green strewed with dots and patches of pale brown-russet, the fundamental yellow-green passing, on ripening to bright yellow and the side well exposed to the sun often being tinted with orange-red; flesh white, fine-grained, melting, acidulous and very juicy, perfumed with a distinct Seckel aroma; first; Sept.
Beurré Berckmans. 1. Leroy Dict. Pom. 1:316, fig. 1867. 2. Downing Fr. Trees Am. 674. 1869.
Gained by Alexandre Bivort, Louvain, Bel. Fruit medium or above, long, obovate-obtuse-pyriform, yellow-ochre, generally covered with streaks and markings of fawn; flesh whitish, fine, very melting, seldom gritty; juice excessive, perfumed; refreshing and delicate; first; Nov. and Dec.
Beurré de Biseau. 1. Jour. Hort. N. S. 22:311, fig. 1872.
Raised by A. de Biseau d’Hauteville, Binche, Bel., and sent by him in 1871 to the Royal Horticultural Society of London where the Fruit Committee awarded it a first class certificate. Fruit above middle size, oblong, unshapely and undulating in its outline; skin entirely covered with a thick coat of smooth, dark cinnamon-brown russet; flesh yellowish, tender, buttery and sweet with a rich flavor and excellent bouquet; first; Apr. and May.
Beurré Blanc Doré. 1. Mas Pom. Gen. 6:93, fig. 431. 1880.
The first description of this pear was given in 1839 by Dittrich; its origin is uncertain. Fruit medium, globular-conic, pale water-green, dotted with gray-brown, the green becoming at maturity a beautiful, warm, golden-yellow with the side next the sun washed with bright vermilion-red; flesh yellowish-white, semi-buttery, sugary and perfumed; good; Sept.
Beurré Blanc de Nantes. 1. Leroy Dict. Pom. 1:317, fig. 1867. 2. Mas Pom. Gen. 6:31, fig. 409. 1880.
According to Prévost, writing of this pear in 1845, it probably came from Brittany or Anjou. Fruit below medium, turbinate-ovate or turbinate-spherical, yellowish-green, dotted with gray, mottled with fawn, and occasionally slightly colored with tender rose on the side next the sun; flesh yellowish-white, coarse, gritty, semi-melting; juice rather deficient, saccharine, but wanting in flavor and generally acid; third; Aug. and Sept.