A Belgian variety, originated 1853; probably identical with Beurré de Saint-Amand. Fruit small or medium; globular-acute-pyriform, golden-yellow, marked with orange-red at maturity, striped with brownish-red in the sun; flesh white, fine, buttery; juice abundant, sugary, perfumed; first; Nov.
Beurré Saint-Aubert. 1. Guide Prat. 87. 1895.
Probably Belgian. Fruit medium, oval, lemon-yellow, speckled with fawn; flesh very melting, sugary and perfumed; first; Oct. and Nov.
Beurré Saint-François. 1. Guide Prat. 87. 1895.
Fruit rather large, oval-oblong, sombre yellow; flesh very melting, sugary, delicious, Nov.
Beurré Saint-Marc. 1. Leroy Dict. Pom. 1:425, fig. 1867.
A French pear of uncertain origin. Fruit medium, roundish-ovate, greenish-yellow; washed with rose; flesh dense, very juicy, of exquisite flavor, sweet and acid; first; Dec. to Feb. Tree vigorous.
Beurré Samoyeau. 1. Leroy Dict. Pom. 1:428, fig. 1867. 2. Mas Pom. Gen. 4:129, fig. 257. 1879.
A seedling of André Leroy, Angers, Fr.; fruited in 1863. Fruit below medium, turbinate, slightly obtuse, one side always more swelled than the other; skin greenish-yellow, sprinkled with large, russet spots and some stains of fawn, partly scaly; flesh white, fine, melting, rather granular above and below the core; juice fair in amount, saccharine, with a delicate perfume and highly agreeable, buttery flavor; first; Nov. and Dec.
Beurré Scheidweiller. 1. Hogg Fruit Man. 528. 1884.