466 THE PEARS OF NEW YORK 



Marshall, i. Downing Fr. Trees Am. 3rd App. 179. 1S81. 



Said to have originated on the farm of William Marshall, Cambridge, N. Y., some years 

 previous to 1SS1. Fruit medium, globular, inclining to obtuse-pyriform, yellow, 11 

 and patched with russet over nearly the whole surface and thickly sprinkled with russet 

 dots; flesh white, semi-fine, juicy, semi-melting, slightly vinous and slightly aromatic; very 

 good; end of Sept. 

 Marshall Wilder. 1. Leroy Diet. Pom. 2:407, fig. 1869. 2. Horticulturist 27:150. 1872. 



Originated in the nurseries of M. Leroy at Angers, Fr.. in 1866. Fruit large, long- 

 conic, very irregular, somewhat like Calebasse in form, more or less bossed; skin rough, 

 clear green slightly yellowish, dotted with gray-russet, marbled with brown and scaly; 

 flesh yellowish-white, fine or semi-fine, juicy, very melting, sugary, deliciously perfumed and 

 refreshing; first; Oct. and Nov. 

 Martha Ann. 1. Mag. Hort. 16:547. 1S50. 



A seedling raised by Francis Dana, Roxbury, Mass. Fruit medium or below, obovate- 

 obtuse-pyriform, yellowish-green, with patches and dots of russet; flesh coarse, juicy, 

 astringent; poor; Oct. 

 Martin. 1. Kans. Hort. Soc. Rpt. 171. 1886. 



Originated in Cowley, Kans., and reported as a new fruit and a good substitute for 

 the Vicar of Winkfield. Fruit medium to large, oblate-pyriform, irregular, greenish chang- 

 ing to yellowish-white, smooth; flesh firm, fine grained, buttery, juicy; fair; Jan. 

 Martin-Sec. 1. Leroy Diet. Pom. 2:408, fig. 1869. 2. Hogg Fruit Man. 615. 1884. 



Trockener Martin. 3. Loschnig Mosibimen 216, fig. 1913. 



Hogg tells us that this and the Martin Sire are among the earliest varieties known to 

 have been grown in England, for they are mentioned among the fruits delivered into the 

 Treasury by the fruiterer of Edward I in 1292. In 1530 Charles Estienne of Paris wrote 

 of it as being cultivated in France and affirmed the Pears of Saint Martin were so named 

 because their time of ripening coincided with the Festival of that Saint. Again, in 1675 

 Merlet in his Abrege des bons fruits spoke of the Martin-Sec of Provins or of Champagne. 

 Fruit medium or above, long-pyriform-obtuse, regular in form, yellowish and russeted, 

 dotted with gray points and extensively washed with carmine on the face exposed to the 

 sun; flesh whitish, semi-fine, very breaking, rather dry, but sweet and perfumed, very 

 gritty when grafted on quince; third; mid-Xov. to Feb. 



Martin-Sire. 1. Duhamel Trait. Arb. Fr. 2:145, PI- XIX, fig. 5. 176S. 2. Leroy Dia. 

 Pom. 2:410, fig. 1869. 3. Hogg Fruit Man. 615. 1S84. 



This pear, sometimes known as Lord Martin Pear, was grown in England in the thir- 

 teenth century. By Claude Saint-fitienne in 1628 it was mentioned under two of its most 

 ancient names, Martin-Sire and Ronville. In the eighteenth century Mayer in the 

 Pomona jranconica said the name Martin-Sire which was the most generally recognized 

 of its many names originated from a former Lord of Ronville whose name was Martin. 

 Fruit medium, pyriform, obtuse and very regular; skin fine, smooth and shining, bright 

 green changing to a fine deep yellow, dotted and marked with fawn, carmined on the side 

 next the sun; flesh whitish, semi-fine, breaking, fairly juicy, sweet, perfumed and often with 

 an after-taste of musk; more fit for stewing than dessert; Dec. to Feb. 



