Beurré Perran. 1. Gard. Chron. 3rd Ser. 19:209, fig. 28. 1896. 2. Jour. Hort. N. S. 32:91, fig. 14. 1896.
This variety was imported into England by the Worcester Nurseries about 1866, but was not much heard of until 1896 when it was exhibited before the Royal Horticultural Society and was awarded a certificate of merit. Fruit large, globular-obtuse, irregular surface, pale yellow but nearly covered with russet spots and blotches; in season immediately after Christmas and keeps till end of Feb.; for such a season the flavor is rich and good, flesh very melting.
Beurré Philippe Delfosse. 1. Leroy Dict. Pom. 1:409, fig. 1867. 2. Hogg Fruit Man. 518. 1884.
From a bed of seeds made in 1832 by M. Grégoire, Jodoigne, Bel. Fruit above medium, obovate-obtuse-pyriform, golden yellow, dotted, striped and marbled with fawn; flesh buttery, whitish, very melting, slightly gritty at core; juice very abundant, acidulous, sugary, delicately perfumed; first; Nov. to Jan.
Beurré Pointillé de Roux. 1. Leroy Dict. Pom. 1:410, fig. 1867. 2. Mas Pom. Gen. 7:107, fig. 534. 1881.
Alexandre Bivort described this pear in 1851 and said that it had been raised by Van Mons. Fruit medium, long-turbinate-obtuse, meadow-green, mottled and dotted with russet; flesh greenish-white, semi-fine, semi-melting, gritty around the core; juice sufficient, saccharine, having little perfume; second; Oct.
Beurré de Popuelles. 1. Guide Prat. 87. 1895.
A Belgian variety. Fruit medium, green, russeted; first; Nov. and Dec.
Beurré Preble. 1. Mag. Hort. 8:60. 1842. 2. Downing Fr. Trees Am. 695. 1869.
A native variety raised from seed by Elijah Cooke, Raymond, Me. Fruit large, oblong-obovate, greenish-yellow, mottled with russet and green spots; flesh white, buttery and melting, with a rich, high flavor; good; Oct. and Nov.