466 THE PEARS OF NEW YORK 
Marshall. 1. Downing Fr. Trees Am. 3rd App. 179. 1881. 
Said to have originated on the farm of William Marshall, Cambridge, N. Y., some years 
previous to 1881. Fruit medium, globular, inclining to obtuse-pyriform, yellow, netted 
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 Dict. Pom.2:407, fig. 1869. 2. Horticulturist 272150. 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. 1850. 
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 Dict. Pom. 2:408, fig. 1869. 2. Hogg Fruit Man. 615. 1884. 
Trockener Martin. 3. Léschnig Mosibirnen 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 Abrégé 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-Nov. to Feb. 
Martin-Sire. 1. Duhamel Trait. Arb. Fr. 2:145, Pl. XIX, fig. 5. 1768. 2. Leroy Dict. 
Pom. 23410, fig. 1869. 3. Hogg Fruit Man. 615. 1884. 
This pear, sometimes known as Lord Martin Pear, was grown in England in the thir- 
teenth century. By Claude Saint-Etienne in 1628 it was mentioned under two of its most 
ancient names, Martin-Sire and Ronville. In the eighteenth century Mayer in the 
Pomona franconica 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. 
