462 THE PEARS OF NEW YORK 
Mansuette Double. 1. Leroy Dict. Pom. 2:388, fig. 1869. 
This French cooking pear was first described in 1805. Fruit sometimes considerable, 
rather variable in form, often conic, obtuse, very swelled in the lower part and slightly 
bossed, sometimes very long ovate having one side near the base larger than the other, 
dark yellow, much covered with cinnamon-russet and large dots of ashy gray; flesh green- 
ish-white, coarse, juicy, semi-breaking or breaking, very gritty at the core; juice abundant, 
deficient in sugar, wanting in perfume, often too acid; second; Oct. to Dec. 
Marasquine. 1. Mas Le Verger 2:123, fig. 1866-73. 2. Guide Prat. 99. 1876. 
Raised by Major Espéren, Mechlin, Bel. Fruit medium, regular-pyriform, tender 
green, sprinkled with grayish dots, golden at maturity; flesh very white, fine, buttery, 
melting, slightly gritty at the center; juice sufficient, having a characteristic perfume; 
end of Aug. 
March Bergamot. 1. Downing Fr. Trees Am. 811. 1869. 2. Hogg Fruit Man. 611. 
1884. 
Raised by T. A. Knight, President of the Horticultural Society of London. Fruit 
small or medium, globular, green or yellowish-brown, partially covered with russet; flesh 
yellowish-white, buttery, slightly gritty at the core, but very rich; in Europe it is a dessert 
pear of high merit; in this country, however, it seems to be of small worth; Mar. and will 
keep later. 
Maréchal de Cour. 1. Leroy Dict. Pom. 22390, fig. 1869. 2. Hogg Fruit Man. 612. 
1884. 
A seedling of Van Mons of which he sent grafts to Alexandre Bivort, five months 
before his death, in April, 1842. Fruit large, sometimes very large, oblong-pyriform or 
obtuse-turbinate, one side always smaller than the other, thickly encrusted with russet 
so that but little of the yellow ground is visible; flesh white, semi-fine, melting, gritty at 
center, extremely juicy, sugary, vinous, perfumed; first; Sept. to Nov. 
Maréchal Dillen. 1. Leroy Dict. Pom. 2:391, fig. 1869. 2. Hogg Fruit Man.612. 1884. 
Raised by Van Mons in 1818 and was published by him in 1820. Fruit very large, 
obtuse-obovate, yellowish-green, mottled with patches and dots of brown-russet; flesh 
white, fine, melting, juicy, very saccharine, having a very agreeable flavor of vinegar and 
musk; first, an excellent dessert pear; Oct. and Nov. 
Maréchal Pelissier. 1. Downing Fr. Trees Am. 523. 1857. 2. Leroy Dict. Pom. 2:393. 
1869. 
This pear was raised by M. Flon, Senior, the well-known horticulturist, of Angevin, 
Fr., in 1845. Fruit medium, ovate, yellow, blushed with red on the side next the sun; 
flesh tender, juicy; Sept. and Oct. 
Maréchal Vaillant. 1. Leroy Dict. Pom. 2:393, fig. 1869. 2. Hogg Fruit Man. 612. 
1884. 
A seedling of M. Boisbunel of Rouen, Fr., gained in 1864. Fruit very large, obovate, 
uneven in outline, yellowish-green, mottled and dotted with russet; flesh whitish, rather 
fine, semi-melting; juice sufficient, sugary, vinous, richly flavored and musky; an excellent 
pear; mid-Dec. to end of Jan. 
