Obtained from seed by Abbé Hardenpont at Mons, Bel.; the first fruiting of the parent tree was in 1762. Fruit medium to large; oblong-ovate, rounded at the stalk, usually ventriculous and bossed; skin very rough, dark green, bronzed, dotted and mottled with gray; flesh greenish-white, semi-fine, sometimes coarse, semi-melting, very juicy, always a little astringent but aromatic and vinous; first; Feb. to May.
Beurré Reine. 1. Leroy Dict. Pom. 1:417. 1867.
A Belgian variety cultivated in the Royal fruit orchards of Vilvorde-lez-Bruxelles in 1850. Fruit very large, especially on espalier and pyramid; obovate, often approaching the form of the Beurré Diel; second; Oct. and Nov.
Beurré Richelieu. 1. Downing Fr. Trees Am. 696. 1869.
Fruit large; obtuse-pyriform-truncate; skin greenish, inclining to yellow, sprinkled with dots; flesh buttery, juicy, melting, with a fine, sweet, aromatic flavor, sometimes astringent; good to very good; Dec.
Beurré Roland. 1. Gard Chron. 3rd Ser. 1:385. 1887.
Raised by M. Roland and described as a new seedling in 1887. Fruit medium, pyriform, regular, olive, much russeted; flesh melting, sugary, fragrant; Mar.
Beurré Romain. 1. Downing Fr. Trees Am. 364. 1845. 2. Leroy Dict. Pom. 1:420, figs. 1867.
Of uncertain origin; described by Diel in 1802. Fruit medium or below, variable in form from obovate-pyriform to oblong-obtuse-pyriform, greenish-yellow tinged with russet-red next the sun and covered with numerous dark gray spots; flesh whitish, semi-fine, melting, almost free from grit, juicy, acidulous, saccharine, with a slight and pleasant taste of anis; variable in quality; Sept. and Oct.
Beurré Rome Gaujard. 1. Guide Prat. 65. 1895.