Beurré Flon. 1. Leroy Dict. Pom. 1:363, fig. 1867. 2. Gard. Chron. N. S. 23:308, 446, fig. 57. 1885.
Obtained at Angers by M. Flon; fruited for the first time in 1852. Fruit rather large, turbinate, very obtuse, bossed, usually having one side larger than the other; skin harsh to the touch, thick, lemon-yellow, entirely covered with red-gray spots, largely marbled and spotted on the side exposed to the sun; flesh white, rather delicate, tender, slightly gritty; juice abundant, sweet, aromatic, endowed with an agreeable and delicate acid flavor; first; mid-Sept, to mid-Oct.
Beurré Fouqueray. 1. Gard. Chron. N. S. 24:622. 1885. 2. Guide Prat. 87. 1895.
Obtained by M. Fouqueray, and introduced before 1885. Fruit very large, oblong, obtuse-pyriform, olive-green, speckled with brown spots; flesh white, tender, melting, sweet and perfumed; first; Oct. and Nov.
Beurré Gambier. 1. Mas Le Verger 1:119, fig. 58. 1866-73.
Obtained by M. Gambier, Rhode Sainte-Genèse, Bel.; cataloged first in 1862. Fruit medium to rather large, obovate-pyriform, bright lemon-yellow, washed with red; flesh white, slightly veined with yellow, fine, buttery, melting; juice abundant, sweet, perfumed; below first; Jan. and Feb.
Beurré Gaujard. 1. Guide Prat. 72, 244. 1876.
Fruit medium, oblong-globular, yellow, covered with fawn russet; flesh fine, semi-melting, a distinctive and very pronounced perfume; Sept. and early Oct.
Beurré Van Geert. 1. Guide Prat. 75, 249. 1876.
Obtained by Jean Van Geert, Senior, horticulturist at Ghent, Bel. Fruit large, oblong-obovate, lively yellow, washed with vermilion; flesh very juicy, acidulous; a good fruit of brilliant coloring; Oct. and Nov.