Beurré de Paimpol. 1. Leroy Dict. Pom. 1:407, fig. 1867. 2. Downing Fr. Trees Am. 695. 1869.
Beurré de Paimpol was a wilding found in the commune of Plowbazlance, Cotes-duNord, Fr., in 1825. Fruit medium, obtuse-pyriform, ventriculous, regular in contour; skin rough, thick, grass-green, sprinkled with numerous gray-russet dots especially around the stem; flesh white, semi-fine, breaking, granular around the center, juicy, saccharine, vinous, with an agreeable flavor; second; Sept.
Beurré de Palandt. 1. Guide Prat. 87. 1876.
A German variety. Fruit medium, pyriform, yellow, covered with cinnamon-russet; flesh fine, melting; first; Nov.
Beurré Pauline. 1. Guide Prat. 87. 1895.
The variety is supposed to have originated in the neighborhood of Tournai, Bel. Fruit medium, pyramidal, bright yellow; flesh fine, buttery, very juicy; Oct. and Nov.
Beurré Pauline Delzent. 1. Mas Pom. Gen. 5:51, fig. 314. 1880.
Raised by M. Lefèvre-Boitelle at Amiens, Fr., about 1850. Fruit large, conic-ovate, sombre green and speckled with many large, gray-brown points; flesh whitish, slightly tinted with green under the skin, buttery, melting, rather granular at the core, sweet, juicy, vinous; good; Oct. and Nov.
Beurré Payen. 1. Leroy Dict. Pom. 2:408, fig. 1869.
Raised by Adrien Papeleu at Wetteren near Ghent, Bel., who disseminated it in 1846. Fruit medium, obovate-obtuse-pyriform, grayish-russet, covered with strongly marked, whitish specks; flesh yellowish-white, semi-fine, melting; juice sweet and musky.