474 THE PEARS OF NEW YORK 



with ferruginous russet, sometimes equally scattered, but often disposed in broad, longi- 

 tudinal stripes; flesh yellowish, very melting, buttery, with a rich Chaumontel flavor though 

 distinct; Dec. 

 Monarch, i. Hogg Fruit Man. 312. 1866. 2. Bunyard Handb. Hardy Fr. 188. 1920. 



Knight Monarch. 3. Downing Fr. Trees Am. 796. 1869. 



Raised by Thomas Andrew Knight, Downton Castle, Eng., in 1830. Bunyard says: 

 " Tree easily recognized in winter by its very large oval buds, which stand out like those 

 of a red currant." Fruit medium, globular, yellowish-green, much covered with brown- 

 russet and strewed with gray-russet specks; flesh yellowish, buttery, melting and very juicy, 

 with a rich, vinous, sugary, and agreeably-perfumed flavor; first, one of the most valuable; 

 Dec. and Jan. 



Monchallard. i. Leroy Diet. Pom. 2:429, fig. 1869. 2. Bunyard Handb. Hardy Fr. 

 189. 1920. 



Found about 1810 by M. Monchallard at Valeuil, Dordogne, Fr. Fruit above medium 

 to large, long-obovate, very obtuse; skin delicate, yellow, clear and dull, speckled uniformly 

 with greenish dots and often washed with dark red on the cheek next the sun; flesh very 

 white, fine or semi-fine, extremely melting, juicy, saccharine, acidulous, slightly aromatic 

 and of delicious flavor; first; end of Aug. and Sept. 

 Mongolian, i. III. Hort. Soc. Rpt. 215. 1896. 2. Cornell Sta. Bui. 332:482. 1913. 



Considered by Budd of Iowa to be the best of the oriental varieties yet tested in this 

 country. Obtained from seed at Ames, Iowa. Fruit medium to large, globular-oval, 

 narrowing at both ends, with its greatest diameter near the middle, similar to Kieffer in 

 shape, inclined to ridging near the apex, greenish, with blushed cheeks and russet dots; 

 flesh tender, melting, juicy; good when ripened indoors. 



Monseigneur Affre. i. Leroy Diet. Pom. 2:430, fig. 1869. 2. Hogg Fruit Man. 618. 

 1884. 



Raised by Van Mons though the tree did not produce fruit until 1845, three years after 

 his death. Fruit medium, form variable, globular-obtuse-truncate, pyriform, greenish- 

 yellow; flesh white, reddish under the skin, very melting, juicy, sugary, acidulous, aromatic, 

 with a fine flavor; first; Nov. 

 Monseigneur des Hons. I. Leroy Diet. Pom. 2:431, fig. 1869. 



M. Gibey-Lorne, Troyes, Fr., raised this pear from seed in 1856. Fruit below medium 

 and often small, usually turbinate, rather long and obtuse, but sometimes cylindrical and 

 bossed, olive-green dotted with russet on the shaded side, golden on the exposed face, 

 sometimes blushed with carmine; flesh yellowish- white, fine, melting; juice abundant, 

 saccharine, acidulous, aromatic; second; end of Aug. 



Monseigneur Sibour. i. Leroy Diet. Pom. 2:432, fig. 1869. 2. Downing Fr. Trees Am. 

 817. 1869. 



Originated at Jodoigne, Bel., from a bed made by Xavier Gre"goire; it dates from 1855. 

 Fruit above medium but often less, ovate, swelled in its lower half, yellowish-green, dotted, 

 marbled and streaked with gray-russet and more or less washed with brown-fawn on the 

 side of the sun; flesh whitish, rather coarse, semi-melting, juicy, containing numerous 

 grits around the core; juice saccharine, vinous and aromatic; second; end of Oct. 



