This section is from the book "The Fruit Manual: Containing The Descriptions And Synonyms Of The Fruits And Fruit Trees Of Great Britain", by Robert Hogg. Also available from Amazon: The Fruit Manual.
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, sprightly, 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. Mr. Blackmore says "it is of grand quality when the flesh is yellow, which happens only in good seasons; but the tree is apt to drop all fruit at the final swelling, even without wind. From a wall it is worthless here." Mr. Luckhurst says, "Much watchfulness and care are necessary as the fruit approaches maturity, some of it being ready to gather long before the others, so that the gathering often extends over an entire month, and the ripening extends from December till March." He calls it "a most useful pear."
This is another of Mr. Knight's seedlings, and certainly the best of all. It first fruited in 1830, the first year of the reign of William IV., and was named Monarch as being, in his opinion, the best of all pears. There was a spurious variety disseminated for the Mod arch, with yellowish shoots, which is easily distinguished from the true one, the shoots of which are dark violet.
Fruit, large, three inches and three-quarters long, and two and three-quarters wide; long obovate, even and regular in its outline. Skin, bright yellow, strewed with greenish dots, and washed with thin red on the side next the sun. Eye, large, open, and slightly depressed. Stalk, an inch long, inserted in a narrow cavity. Flesh, tender, melting, and very juicy, sweet, acidulous, and slightly aromatic.
An excellent early pear; ripe in September.
This valuable pear was raised on the property of M. Monchallard, at Biard, near Valeuil, in the department of the Dordogne. It was found by the grandfather of M. Monchallard growing in a wood, about the year 1810, and he had the tree carefully removed to a more favourable position.
Mon Dieu. See Ah! mon Dieu.
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 in 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 blets like a medlar.
Raised by Van Moris, 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 Archbishop of Paris, who fell on the barricades, a martyr to his country, while endeavouring to appease the fury of the populace during the Revolution of 1848.
Monsieur de Clion. See Vicar of Winkfield. Monsieur le Curé. 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.