Obtained about 1858 by a Doctor Hélin, Ronquieres, Bel. Fruit under medium, globular-obtuse-pyriform, mammillate at summit and one side generally more bulged than the other, dull yellow, dotted and veined with bright brown; flesh fine, melting, a little gritty at center; juice plentiful, sourish, sweet, savory; first; Jan. to Mar.
Beurré Caune. 1. Guide Prat. 86. 1895.
Fruit rather large, water-green, touched with dull carmine; flesh melting, juicy, sugary, acidulated, recalling the agreeable perfume and acidity of the Beurré Gris; first; Sept.
Beurré du Cercle Pratique de Rouen. 1. Leroy Dict. Pom. 1:332, fig. 1867. 2. Hogg Fruit Man. 516. 1884.
From a seed bed made by M. Boisbunel, Rouen, Fr., in 1845. Fruit rather below medium size, pyramidal but much longer on one side than on the other; skin rough to the touch, lemon-colored, much covered with bronze-russet and strewed with gray dots; flesh greenish, fine, juicy, melting, very gritty, sweetish acid and of a very delicate flavor; first; end of Sept.
Beurré du Champ Corbin. 1. Mas Pom. Gen. 6:59, fig. 414. 1880.
Obtained by Jacques Jalais from a bed of mixed seeds made in 1846. Fruit medium, globular-ovoid, water-green, sown with large, round dots; flesh yellowish, semi-fine, buttery, semi-melting, with abundant juice, sugary and having a rather agreeable perfume.
Beurré Charron. 1. Leroy Dict. Pom. 1:334, fig. 1867. 2. Hogg Fruit Man. 516. 1884.
Raised from seed at Angers, Fr.; fruited in 1838 by M. Charron. Fruit medium or below, globular, greenish-yellow, dotted with russet; flesh tender, juicy, watery, melting; juice very abundant, sweet, vinous, refreshing, deliciously perfumed; first; Oct.
Beurré Chatenay. 1. Leroy Dict. Pom. 1:334, fig. 1867.