PEABS. 483 



MONSEIGNEUE APFEE.— Fruit, medium sized ; abrupt oblong, 

 even and regular in its outline. Skin, thick, rough to the feel, covered 

 with coarse brown russet over a greenish yellow ground. Eye, small 

 and open, set ia a very slight depression. Stalk, over an inch long, 

 stout, placed on the flattened end of the fruit without any depression. 

 Flesh, yellowish, tender, not very juicy, sweet, well flavoured, and with 

 a pleasant aroma. 



A second-rate pear ; ripe in the end of November and beginning of 

 December, after which it blots hke a medlar. 



Raised by Van Mons, but the tree did not produce fruit till 1845, three years 

 after his death. It was named by M. Alexander Bivort in honour of the Arch- 

 bishop of Paris who fell on the barricades, a martyr to his country, while endea- 

 vouring to appease the fury of the populace during the Eevolntion of 1848. 



Monsieur de Clion. See Vicar of Winkfield, 



Monsieur le Cure. See Vicar of Winkfield, 



Monsieur John. See Messire Jean, 



Monstrueuse de Landes. See Catillac, 



Mont Dieu. See Ah ! Mon Dieu, 



De Montigny. See Besi de Montigny. 



Moorfowl's Egg. See Muirfowl's Egg, 



MOREL. — ^Fruit, about medium size ; obovate. Skin, yellow, 

 thickly freckled with large russet spots. Eye, half open, not depressed. 

 Stalk, an inch and a quarter long, stout. Flesh, yellowish white, crisp, 

 juicy, and sweet, with an agreeable flavour. 



This in colour and flavour is like Hessle, but ripens in April, and is 

 a good variety for that late season. 



Mouille Bouche, See Verte Longue, 



Mouille Bouche d'Automne. See Verte Longue. 



Mouille Bouche d'Ete. See Jargonelle. 



Mouille Bouche d'Hiver. See Angelique de Bordeaux, 



Mouille Bouche Nouvelle. See Flemish Beauty. 



MUIRFOWL'S EGG {Moorfowl's Egg; Knevetfs New Swan's Egg). 

 —Fruit, below medium size ; roundish. Skin, dull green, changiug to 

 yellowish green, mottled with red next the sun, and thickly strewed 

 with pale brown russety dots. Eye, small and open, with short rigid 

 segments, and set in a shallow depression. Stalk, an inch long, in- 

 serted in a small round cavity. Flesh, yellowish, half buttery, tender, 

 sweet, and with a slight perfume. 



An old Scotch dessert pear ; ripe in October. The tree is very 

 hardy and vigorous, and admirably adapted for a standard dessert pear 

 in Scotland, where it is extensively grown. 



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