Beurré de Lindauer. 1. Guide Prat. 86. 1895.
Fruit large or very large, long-ovate, greenish passing into yellow; flesh melting, very fine, sugary, agreeable perfume; Nov. and Dec.
Beurré Loisel. 1. Leroy Dict. Pom. 1:391, fig. 1867.
Obtained by M. Loisel, Fauquemont, Province of Limburg, Holland, and was distributed in France in 1853. Fruit under medium, conic-obtuse, always bossed, dark olive-yellow, dotted with fawn around the stem, streaked with pale red around the calyx, and washed with rose on the sun-exposed side; flesh white, melting, the juice being abundant, acid, sweet, vinous and very delicate; first; beginning of Oct.
Beurré de Longrée. 1. Guide Prat. 79. 1895.
A Belgian variety. Fruit small, globular, yellow-russeted; flesh melting, very sugary; of good quality; Jan. and Feb.
Beurré de Luçon. 1. Ann. Pom. Belge 7:71, fig. 1859.
Beurré Gris d’Hiver Nouveau. 2. Leroy Dict. Pom. 1:374, fig. 1867.
Pomologists are agreed that this pear originated about 1830 at Luçon, Vendée, Fr. Fruit above medium to rather large, globular, irregular, bossed, and always more extended on one side than on the other; skin thick and wrinkled, grayish-green, and reddened on the sunny side and stained with large patches of fawn; flesh yellowish, fine, melting, gritty especially around the core; juice extremely abundant, sugary, vinous, aromatic; first; Nov. to Jan.
Beurré Luizet. 1. Hogg Fruit. Man. 524. 1884.