This section is from the "The Fruit Manual; Containing The Descriptions and synonymes of the fruits and fruit trees commonly met with in the gardens & orchards of Great Britain, with selected lists of those most worthy of cultivation" book, by Robert Hogg. Also available from Amazon: The Fruit Manual
Mabile. See Napoleon.
Madame. See Windsor.
Madame Durieux.—Fruit medium sized, bergamot-shaped. Skin greenish-yellow, mottled with large patches of russet, particularly about the stalk, and dotted and streaked with the same. Eye closed, slightly depressed. Stalk three quarters of an inch long. Flesh white, melting, buttery, juicy, and with a bergamot flavour. Ripe in the end of October and beginning of November.
Madame de France. See Windsor.
Madeleine. See Citron des Carmes.
March Bergamot.— Fruit medium sized, bergamot-shaped. Skin yellow, covered with minute russet dots, which cause it to feel rough. Eye open, set in a wide, even basin. Stalk an inch or more long, woody, inserted in a deep, round cavity. Flesh yellowish, firm, breaking half-melting, very juicy, and with a high bergamot flavour,
An excellent pear for the season. Ripe during March, and April.
Marianne Nouvelle. See Beurre Bosc. Marie Chretienne. See Marie Louise.
Marie Louise (Braddick's Field Standard; Marie Chretienne; Marie Louise Delcourt; Princesse de Parme; Van Doncklelaar). — Fruit large, oblong or pyriform. Skin smooth, greenish-yellow, marked with tracings of thin brown russet. Eye small and open, set in a narrow, rather deep and uneven basin. Stalk an inch and a half long, inserted obliquely without depression. Flesh white, delicate, buttery, and melting, very juicy, and exceedingly rich, sugary, and vinous.
One of our very best pears. Ripe in October and November. The tree is an excellent bearer; but the bloom is tender. It succeeds well either on the pear or the quince, forming a handsome pyramid.
Marie Louise Delcourt. See Marie Louise.
Marie Louise Nova. See Comte de Lamy.
Marechal de la Cour. See Conseiller de la Cour.
Maroit. See Jaminette.
Marotte Sucre. See Basse Colmar.
Martin Sec (Dry Martin; Martin Sen de Champagne; Martin Sec d'Hiver).—Fruit medium sized, obtuse-pyri-form. Skin smooth and delicate, entirely covered with cinnamon-coloured russet on the shaded side, and bright red next the sun. Eye small and open, set in a plaited basin. Stalk an inch and a half long, inserted in a small cavity. Flesh breaking, rather dry, but sweet and perfumed.
An excellent stewing pear, in use from November till January.
Martin Sec de Champagne. See Martin Sec.
Martin Sec d'Hiver. See Martin Sec.
De Maune. See Colmar.
Medaille. See Napoleon.
Melon. See Beurre Diet.
Messire Jean (Chaulis; John; John Dory; Messire Jean Blanc; Messire Jaune Dore; Monsieur John).— Fruit medium-sized, turbinate, inclining to obovate. Skin greenish-yellow, thickly covered with brown russet. Eye small and open. Stalk an inch and a half long. Flesh white, crisp, juicy, sugary, and gritty.
A dessert pear of little merit. Ripe in November and December.
Miel de Waterloo. See Fondante Charneux.
Milanaise Cuvelier. See Winter Nelis.
Millet de Nancy.—Fruit rather below medium size, pyriform. Skin smooth, light green, becoming yellow at maturity. Flesh pale yellow, buttery, melting, and juicy, sugary, and agreeably perfumed. Ripe in October and November.
Moccas.—Fruit medium sized, oval, uneven and bossed in its outline. Skin lemon coloured, marked with patches and veins of thin pale brown russet, and strewed with russet dots. Eye somewhat closed, set in a deep, uneven, and furrowed basin. Stalk an inch long, rather deeply inserted. Flesh yellowish, fine-grained, tender and melting, with a rich vinous juice and musky flavour.
A very fine pear. Ripe in December and January.
Monarch (Knight's Monarch).—Fruit medium sized, roundish. Skin yellowish-green, very much covered with brown russet, and strewed with grey-russet specks. Eye small and open, set in a shallow undulating basin. Stalk three quarters of an inch long, inserted in a small cavity, frequently without depression. Flesh yellowish, buttery, melting, and very juicy, with a rich, piquant, sugary, and agreeably perfumed flavour.
One of the most valuable pears. Ripe in December and January. The tree is very hardy, an excellent bearer, and forms a handsome pyramid.
Monsieur de Clion. See Vicar of Winkfield.
Monsieur le Cure. See Vicar of Winkfield.
Monsieur John. See Messire Jean.
Monstrueuse de Landes. See Catillac.
Morel.—Fruit about medium sized, 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'Autonme. See Verte Longuc,
Mouille Bouche d'Ete. See Jargonelle.
Muirfowl's Egg.—Fruit below medium size, roundish. Skin entirely covered -with fine cinnamon-coloured russet, brownish-red next the sun, and thickly covered with grey-russet dots. Eye half open, set in a round depression. Stalk an inch long, set in a small, round cavity. Flesh tender, juicy, sweet, and brisk, with a strong musky perfume, Ripe in October.
Muscat de Villandry. See Echassery.