Attributed to Van Mons, about 1818. Fruit above medium, turbinate, more or less elongated, obtuse, bossed, yellowish-green, dotted and mottled with russet, and often tinged with pale rose on the side of the sun; flesh whitish, melting or semi-melting according to climate; juice very abundant, acidulous, sugary, with a delicious, perfumed flavor; first; Sept. to Dec.
Beurré Dupont. 1. Hogg Fruit Man. 519. 1884.
Fruit small, pyriform-curved, sides unequal, rich golden-yellow, speckled with patches of cinnamon russet; flesh tender, melting, juicy and sweet, without perfume and only a sweet-water flavor; second; end of Oct.
Beurré Duquesne. 1. Hogg Fruit Man. 520. 1884.
Fruit medium, obovate, yellowish-green changing to yellow, tinged with red next the sun, covered with heavy, brown dots; flesh white, tender, melting, sugary, rich; a good dessert pear; Oct.
Beurré Durand. 1. Leroy Dict. Pom. 1:355; fig. 1867. 2. Mas Pom. Gen. 4:93, fig. 239. 1879.
Came from a seed bed made by M. Goubault near Angers, Fr., and was reported in 1854. Fruit above medium, obtuse-pyriform, long, golden-yellow, dotted and mottled with fawn; flesh very white, fine, melting, full of sugary, vinous juice, and having a pleasant flavor; first; Sept. and Oct.
Beurré Duval. 1. Leroy Dict. Pom. 1:356, figs. 1867. 2. Hogg Fruit Man. 520. 1884.
This variety was found among a collection of seedlings raised by M. Duval, Hainaut, Bel., some time before 1823. Fruit medium to large; short-pyramidal, bossed, greenish-yellow, covered with large, greenish-gray freckles and large, dark brown patches, often washed with red on the side exposed to the sun; flesh yellowish, melting and juicy, sugary and aromatic; first; Sept. to Nov.
Beurré d’Ellezelles. 1. Guide Prat. 109. 1876.