Published in Germany. Fruit small or medium, globular-turbinate, greenish-yellow; flesh fine, melting, juicy; first; Nov.
Beurré Bretonneau. 1. Leroy Dict. Pom. 1:322, fig. 1867. 2. Hogg Fruit Man. 515. 1884.
Raised by Major Espéren, Mechlin, Bel. Fruit large, obovate-obtuse-pyriform, greenish-yellow much covered with brownish-russet and washed with carmine on the side next the sun; flesh yellowish-white, semi-fine, semi-melting, juicy, acid, sweet, vinous, slightly perfumed; quality variable according to locality, but generally second rather than first; March to May.
Beurré de Brigné. 1. Mas Pom. Gen. 1:93, fig. 47. 1872.
Poire des Nonnes. 2. Horticulturist 7:514. 1852. 3. Leroy Dict. Pom. 2:463, fig. 1869.
A wilding found in the commune of Brigné, Maine-et-Loire, Fr. It was introduced in 1832. Fruit below medium or medium, globular-oblate, bossed round the summit, pale yellow shaded with tender green, sprinkled with large, gray-russet dots and some brownish stains; flesh whitish, very fine, melting; juice exceedingly abundant, saccharine, acidulous, having a musky perfume, delicious; first; Sept.
Beurré Bronzé. 1. Mas Le Verger 3:Pt. 1, 57, fig. 27. 1866-73. 2. Leroy Dict. Pom. 1:324, figs. 1867.
Raised by Van Mons at Louvain and published by him in 1823 under the number 328. It was received in Germany soon after and named Beurre Bronzé. Fruit medium to small, ovate, greenish-bronze, marbled with bright green on the shady side and entirely bronzed and dotted with russet on the side exposed to the sun; flesh firm, juicy, sugary and aromatic; first; end of Oct.
Beurré de Brou. 1. Mas Pom. Gen. 7:1, fig. 481. 1881.
A seedling of Van Mons grown about 1825. Fruit small or medium, turbinate-obtuse, very pale green, strewn with numerous minute points of gray-green; on ripening, the side next the sun becomes golden and the rest of the skin yellow; flesh white, melting, with abundant juice, sugary, agreeable; a fruit of good quality and ships well; end of Sept.