Maréchal de Cour

Origin / History

Maréchal de Cour is a foreign variety, one of Van Mons' seedlings. Bunyard says it was raised by Van Mons in 1841. Hedrick records that Van Mons sent grafts of it to Alexandre Bivort "five months before his death, in April, 1842." Downing says it was dedicated to Van Mons' son in 1845. Elliott described it under the name "Grosse Marie" and Downing under "Marechal de la Cour." Thomas entered it under "Conseiller de la Cour," with "Maréchal de la Cour" as a cross-reference.

Tree

Moderately vigorous (Downing) to very vigorous (Bunyard). Downing says the tree holds its foliage late in the season. Bunyard says it makes a rather upright tree and a good standard. Thomas says it succeeds on quince. Young shoots olive reddish brown, with many specks (Downing). Leaf large, even, oval, little upcupped, serrate, turning faint orange brown (Bunyard). Productive, fertility good. Bunyard says the quality varies according to soil, a warm one being best.

Fruit

Size: Medium to large, sometimes very large. Most authors call it large. Elliott alone calls it simply medium, and Hedrick adds that it is sometimes very large. Bunyard measures it 3 by 4½.

Form: Pyriform, mostly elongated. The sources describe it as oblong obovate pyriform (Downing), long pyriform, distinctly waisted, and even (Bunyard), or oblong-pyriform or obtuse-turbinate (Hedrick). Thomas calls it somewhat of the Bosc form. Hedrick says one side is always smaller than the other. Elliott alone calls it oblate pyriform.

Stem: Long or rather long, slender. Downing says it is sometimes inclined, and Bunyard says it is generally curved.

Cavity: Downing sets the stalk in a moderate cavity, somewhat russeted. Elliott and Thomas say the stalk is inserted without depression, not sunk.

Calyx: Downing and Bunyard call it open, and Bunyard calls the eye large. Thomas calls it small and nearly closed, and Elliott calls it partially closed.

Basin: Narrow or small, russeted (Downing). Bunyard places the eye almost on the level.

Skin: Slightly rough (Bunyard). Ground greenish yellow to yellow or palest yellow, with russet that ranges from slight to nearly complete. Downing and Thomas call it slightly russeted, and Downing describes a slight netting and few patches of russet. Elliott, Bunyard, and Hedrick describe it covered with russet: cinnamon russet (Elliott), light brown russet almost covering the skin (Bunyard), or a thick encrustation through which but little of the yellow ground is visible (Hedrick).

Dots: Russet (Downing).

Flesh and flavor: White, or yellowish white (Downing). Melting, buttery, and tender. Hedrick calls it semi-fine and gritty at the center, and Bunyard a little gritty. Juicy to exceedingly juicy. Flavor rich, vinous, sugary, perfumed, and subacid. Elliott compares its rich, perfumed flavor to Brown Beurre. Downing rates it "very good," Thomas "of fine quality," and Hedrick "first."

Core and seeds: Not described in source.

Season

The recorded season runs from September into early winter. Most authors give October, and Bunyard extends it to November. Hedrick gives September to November. Thomas gives late autumn and early winter.

Uses

Dessert (Bunyard).

Subtypes / Variants

Not described in source.

Other

Thomas illustrates it in his Fig. 650. Hedrick cites Leroy, Dict. Pom. 2:390, fig., 1869, and Hogg, Fruit Man. 612, 1884. Bunyard cites Her. Pom. II, 42.