Beurré de Mortefontaine. 1. Leroy Dict. Pom. 1:399, fig. 1867.
Beurré Beaumont. 2. Hovey Fr. Am. 2:89. 1851.
Obtained from seed about 1804 by M. Lefèvre, a Frenchman. It is quite probable that this is identical with Beurré Lefèvre, although slight differences appear in the descriptions. Fruit large, often very large, globular-turbinate or spherical, generally irregular; skin rough, bronze, sprinkled with large, scaly dots of gray, and with brick-red stains on the cheek next the sun; flesh greenish-white, coarse, semi-breaking, doughy, very gritty around the core; juice deficient, acidulous, vinous; third for dessert, second for kitchen; end of Aug. and early Sept.
Beurré de Mortillet. 1. Guide Prat. 45. 1895.
Of unknown origin but obtained shortly before 1895, probably in France. Fruit large or very large, turbinate-pyriform, tender green, dotted with russet, generally blushed on the side next the sun; flesh white, very fine-grained, buttery, melting, juicy; first; Aug. and Sept.
Beurré Motte. 1. Leroy Dict. Pom. 1:401, fig. 1867.
Raised about 1853 at Roubaix in the Department of the Nord, Fr. Fruit medium, oblong-pyriform, having always one side longer than the other, bronze, dotted with russet, washed with grayish-green on the side not exposed to the sun; flesh white, semi-fine, semi-melting, juicy, sugary, with a very agreeable, buttery flavor; second; Nov.
Beurré des Mouchouses. 1. Mas Le Verger 2:9, fig. 3. 1866-73. 2. Leroy Dict. Pom. 1:402, fig. 1867.
This pear was procured from seed by M. Rongiéras near Périgueux, Dordogne, Fr. The tree ripened its fruit for the first time in 1841. Fruit above medium, globular-turbinate, very obtuse and much swelled, dark olive-yellow, stained with russet around the stem and dotted with the same color, tinted with brownish-red on the cheek next the sun; flesh whitish, a little coarse, melting, watery, rarely very gritty; juice abundant, saccharine, vinous and with a savory aroma; second; Aug.