Probably Belgian. Fruit medium, ovate-pyriform; bright green, speckled with light brown dots; flesh whitish, fine, melting, very juicy, sweet and rather vinous; good; Oct.
Beurré Henri Courcelle. 1. Gard. Chron. 3rd Ser. 4:602. 1888. 2. Guide Prat. 52. 1895.
Raised by Arsène Sannier, Rouen, Fr., from seed of Bergamotte Espéren which it resembles in form. Fruit medium to small, oblong-pyriform, grayish-green; flesh very fine and of a distinctive and exquisite flavor; first; winter and spring; very fruitful.
Beurré Hillereau. 1. Guide Prat. 87. 1895.
Fruit large, pale yellow, ensanguined on the side exposed to the sun; flesh medium fine, very melting; first; Dec.
Beurré d’Hiver. 1. Noisette Man. Comp. Jard. 2:534. 1860.
Introduced to France by Louis Noisette from Brabant, Netherlands, in 1806. Fruit green, does not change on ripening; flesh melting, sugary, perfumed; good; Jan.
Beurré d’hiver de Dittrich. 1. Guide Prat. 87. 1895.
Fruit rather large, conic, yellowish-green; flesh buttery, perfumed; first; Dec. and Jan.
Beurré d’Hiver de Kestner. 1. Hogg Fruit Man. 522. 1884.