Obtained from seed in 1842 by M. Goubault, a nurseryman near Angers, Fr. Fruit medium, globular, inclining to turbinate, green even when ripe, uniformly sprinkled with grayish dots; flesh white, semi-fine, melting; juice very abundant, sugary, aromatic; first-class; Sept.
Beurré Graue Herbst. 1. Oberdieck Obst-Sort. 256. 1881.
Fruit variable in form, long and globular, sometimes long and pyriform, light green turning to golden-green; flesh whitish, soft, melting, sugary with muscatel flavor; a very good dessert and good cooking pear; Oct.
Beurré Grétry. 1. Guide Prat. 87. 1895.
Distributed by M. Daras de Naghin, Antwerp, Bel. Fruit medium, brown-russet; of good quality; Oct. and Nov.
Beurré Gris. 1. Duhamel Trait. Arb. Fr. 2:196, Pl. 38. 1768. 2. Pom. France 2:No. 68, Pl. 68. 1864. 3. Leroy Dict. Pom. 1:371, fig. 1867
Brown Beurré. 4. Hogg Fruit Man. 538. 1884.
A very old French pear mentioned by Olivier de Serres, 1651; C. Mallet, 1652; Claude St. Étienne, 1670; and Merlet, 1690. It was mentioned by Rea in 1655 as being cultivated in England under the name of Boeure de Roy. Fruit large, oblong-obovate; color of skin varies very much, but usually yellowish-green, nearly covered with thin brown or olive-russet and tinged with reddish-brown on the side next the sun; flesh greenish-white under the skin, yellowish at center, melting, tender, buttery, with a rich, musky and subacid flavor.
Beurré-Gris d’Enghien. 1. Guide Prat. 109, 245. 1876.
A Belgian variety raised previous to 1870. A handsome and good fruit, the flesh having a delicious flavor; Mar.