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 greenish-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. 2:390, 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.