Of Belgian origin. Fruit rather large, pyriform, green covered with brown-russet, changing to yellowish-green on ripening; flesh white, rather firm, melting, perfumed; Jan. and Feb.
Beurré Rose. 1. Noisette Man. Comp. Jard. 2:528. 1860.
Fruit medium, obovate, yellow washed with rose; flesh white, semi-melting, sweet; end of Oct.
Beurré Rouge d’Automne. 1. Leroy Dict. Pom. 1:421, fig. 1867.
Raised about 1780 by the Chartreuse monks at Paris. Fruit medium and often below, obovate-obtuse-pyriform, yellow-ochre, dotted and stained with fawn around the calyx and washed with brownish-red on the side next the sun; flesh white, semi-fine or coarse, melting, rarely very juicy, granular at center, sugary, vinous, little perfume; quality variable.
Beurré Royal de Turin. 1. Gard. Chron. N. S. 21:779. 1884.
Originated in Italy. Fruit large, globular, irregular, yellow, dotted with green; flesh melting, white, sugary, pleasantly acidulous.
Beurré de Saint-Amand. 1. Ann. Pom. Belge 4:3, fig. 1856. 2. Leroy Dict. Pom. 1:423, fig. 1867.
Obtained from seed by M. Grégoire, near Fleurus, Bel., in 1853. Fruit medium, globular-ovoid, very obtuse, bright green passing to golden-yellow and stained with orange-red on the sunny side when ripe; flesh yellowish-white, fine, melting, juicy, some grit around the seeds; juice vinous, sweet, aromatic; first; Oct.
Beurré de Saint Arnaud. 1. Mag. Hort. 26:219. 1860. 2. Downing Fr. Trees Am. 685. 1869.