Marshall
PearMarshall (Pear)
Origin/History
Said to have originated on the farm of William Marshall, Cambridge, N.Y., some years previous to 1881.
Tree
Not described in source.
Fruit
Size and Form: Medium, globular, inclining to obtuse-pyriform.
Skin: Yellow, netted and patched with russet over nearly the whole surface; thickly sprinkled with russet dots.
Flesh and Flavor: White, semi-fine, juicy, semi-melting, slightly vinous and slightly aromatic. Quality: very good.
Stem, Cavity, Calyx, Basin, Core, Seeds: Not described in source.
Season
End of September.
Uses
Not described in source.
Subtypes/Variants
Not described in source.
Other
Not described in source.
Source Citation: U.P. Hedrick, The Pears of New York (1921), referencing I. Downing, Fruits and Fruit Trees of America, 3rd ed., Appendix, p. 179 (1881).
Book Sources
Described in 1 period pomological work
View original book sources (1)
— U.P. Hedrick, The Pears of New York (1921)Marshall.
I. 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.