THE PEARS OF NEW YORK 465 



Mariette de Millepieds. 1. Leroy Diet. Pom. 2:403, fig. 1869. 2. Hogg Fruit Man. 

 614. 1S84. 



A very late pear which came from the seed beds of Maurice Goubalt, a nurseryman in 

 the suburbs of Angers, Fr., fruiting after his death, in 1854. Fruit large, ovate, irregular 

 and bossed or turbinate, slightly obtuse, one side larger than the other, rough to the touch, 

 rather thick, yellowish-green, washed with dark russet on the cheek next the sun; flesh white, 

 very fine, melting, juicy and scented, refreshing, sugary, acidulous, having an exquisite 

 flavor; first; Mar. often till May. 

 Markbirne. 1. Dochnahl Fiihr. Obstkvnde 2:103. 1856. 



Mid-Germany, 1797. Fruit fairly large, ventriculous, faint light green turning to 

 pale green, often blushed and dotted with greenish-gray specks and marked with russet; 

 flesh white, fairly soft, buttery, melting, full of flavor; very good for the table and good for 

 culinary purposes ; Dec. and Jan. 

 Marksbirne. 1. Dochnahl Fuhr. Obstkunde 2:162. 1856. 



Thuringia, Ger., 1799. Fruit small, globular, flattened, greenish-yellow, speckled with 

 yellowish-gray and greenish dots; flesh firm, breaking, juicy and acidulous; first for house- 

 hold; Sept. 



Marmion. 1. Downing Fr. Trees Am. 814. 1869. 2. Mas Pom. Gen. 3:29, fig. in. 

 1S78. 



According to the Bulletin of the Soci£te" Van Mons this was either obtained or prop- 

 agated by M. Bivort in Belgium. Fruit nearly medium, turbinate, dull water-green, 

 sprinkled with numerous and rather large brown spots, the basic green passing at maturity 

 to lemon-yellow and warmly golden on the side of the sun; flesh white, rather fine, breaking, 

 fairly juicy, saccharine and sprightly; dessert; Sept. 



Marquise. 1. Duhamel Trait. Arb.Fr. 2:221, PI. XLIX. 1768. 2. Hogg Fruit Man. 614- 

 1884. 



Of French origin. Merlet described it in 1675 in his Abrege des bons fruits. Fruit 

 above medium, turbinate, globular in the lower part, conic and slightly obtuse in the upper, 

 bright green changing to yellowish, with a brownish tinge on the side next the sun, thickly 

 covered with dots, which are green on the shaded side and brown or gray on the other; 

 flesh white, semi-fine, breaking, full of sugary juice, slightly acid and musky, and very 

 delicate; a good dessert pear; Nov. and Dec. 

 Marquise de Bedman. 1. Downing Fr. Trees Am. 814. 1869. 



Foreign. Fruit medium or below, roundish-pyriform, pale greenish-yellow, with a 

 few traces and patches of russet and many green and brown dots; flesh white, sweet, rather 

 firm; good; Sept. 

 Marsaneix. 1. Leroy Did. Pom. 2:406, fig. 1869. 



A cooking pear of no particular merit which originated at the market town of Mar- 

 saneix, Department of Dordogne, Fr., and was cultivated on the farms of that country in 

 the middle of the eighteenth century. Fruit small, globular, regular in form; skin rough, 

 entirely russeted, dotted with yellowish-gray; flesh whitish, semi-fine, breaking, scented, 

 gritty; juice abundant but deficient in sugar, insipid; second and for cooking only; Jan. 



and Feb. 



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