sae a" Tae i Pear eek als . i bs athe + bs She PF baat Ra: fs. re dhe, gee Sh ete ae 2 x ALBERT R. MANN LIBRARY AT CORNELL UNIVERSITY DATE DUE GAYLORD ‘ornell University Library The fruit manual; containing the descript Cornell University Library The original of this book is in the Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924003298894 i ~~ Ctttobf SEE. Jong THE FRUIT MANUAL: CONTAINING THE DESCRIPTIONS, SYNONYMES, AND CLASSIFICATION OF THE FRUITS AND FRUIT TREES OF GREAT BRITAIN; WITH A HUNDRED AND ONE ENGRAVINGS OF THE BEST VARIETIES. By ROBERT HOGG, LL.D, F.LS piinicdenin Director of the Royal Horticultural Society ; Author of * British P log “The Vegetable Kingdom and its Products”; “ The Gardeners’ Year Book”, tes Co- Editor of The Journal of Horticulture,” &e., dtc. FOURTH EDITION. DPonvon: JOURNAL OF HORTICULTURE OFFICE, 171, FLEET STREET. 1875. TO THE DISTINGUISHED POMOLOGISTS M. JOSEPH DECAISNE, Member of the Institute ; M. A. MAS, President of the Société Pomologique de France ; AND THE REV. J. G. C. OBERDIECK, Superintendent, Jeinsen in Hanover ; Ghis @ork is Vedicated, BY THEIR FRIEND THE AUTHOR. PREFACE Tue great progress which has been made in the study and culti- vation of Fruits and Fruit Trees since I published my first work on the subject twenty-seven years ago renders an enlarged and more comprehensive book of this kind necessary. In the former editions I confined my attention chiefly to the choice varieties which are grown by nurserymen for sale, and which are commonly met with in private gardens; but I now find that the spirit of inquiry has spread so far that not only the new but the old historic varieties come in for their share of attention from students of Pomology. The number of varieties therefore which I have described in this are greatly in excess of those to be found in any of the other editions of this work; and although I have endeavoured to limit its extent, I found the materials which had accumulated during the eight years which have elapsed since the publication of the last edition were so abundant, that with my utmost care to keep it within convenient compass it has attained a size which I at first did not contem- plate. I have been frequently asked to produce a larger work—one that would embrace all known fruits. This would not be a difficult task to accomplish, and might be undertaken with much less labour and exercise of judgment than have been bestowed on that which I have just completed. It would be an easy matter to translate and compile materials from existing authors who have written on the subject in various languages; but this would vi PREFACE. only tend to enlarge the work and increase its price without adding to its real value. The knowledge that is required is not the characteristics and merits of Fruits and Fruit Trees, as they are produced in countries the physical conditions and climate of which are widely different from our own, but those that they present when cultivated among ourselves at home. These I have endeavoured to lay before my readers, together with all the information respecting them which I have gained from personal experience during the many years in which I have made this subject my special study. But if any of my readers wish for more information than these pages afford, I recommend them the works of my accomplished friends and co-workers—Le Jardin Fruitier du Muséum, by Mr. J. Décaisne ; Le Verger, by Mr. A. Mas; Le Dictionnaire de Pomologie, by Mr. André Leroy; Die Illustrirtes Handbuch der Obstkunde, by Mr. F. Jahn, Ed. Lucas and the Rev. Superintendent Oberdieck, and to these may be added Mr. Downing’s Fruits and Fruit Trees of America. CONTENTS. ALMONDS) - CLASSIFICATION OF APPLES Lists oF SELECT THE Brest DESSERT THE Best KitcHen APRICOTS SYNOPSIS OF - Lists oF SELECT BrRBERRIES CHERRIES SYNOPSIS OF - Lists oF SELECT CHESTNUTS CRANBERRIES CURRANTS List oF SELECT Fies - SYNOPSIS OF Lists or SELECT GOoOSEBERRIES SYNOPSIS OF - Lists oF SELECT TABLE FOR WEIGHTS OF GRAPES SYNOPSIS OF Lists oF SELECT MEDLARS MULBERRIES - NECTARINES - a SYNOPSIS OF : List oF SELECT Nvts AND FILBERTS SYNOPSIS OF List oF SELECT vill CONTENTS. PAGE PEACHES e = 2 3 = 5 323 SYNOPSIS OF - - 323 List oF SELECT - 349 PEarRs a a - - 349 Lists oF SELECT - - 527 THE BEstT a 530 Pioums - - S 532 SYNOPSIS OF - - s 532 Lists oF SELECT 577 THE BEST DESSERT 578 QUINCES - - 578 RasPBERRIES 579 SYNOPSIS OF - - 579 List or SELECT 583 STRAWBERRIES - 583 List or SELECT - Z - 596 WaLnuts - - - = - 597 ERRATA, Which the reader is requested to correct with a pen. eae ey ee At page 312, in the Synopsis of Nectarines, transpose ‘‘ Humboldt’ from Stanwicgs to Prrmastons. At page 316, under Humzotor, for ‘‘ Glands kidney-shaped ” read Glands round. At page 593, under Prusipent, delete what refers to Mr. Bradley as the raiser, and read: It was raised by Mr. Green, a gardener at High Cross, near Ware, in Hertfordshire, and was first exhibited by Mr. Hill, gardener to Robert Hanbury, Esq., of The Poles, at the Royal Botanic Society. At page 482, under Monarcu, for 1850, read 1830, THE FRUIT MANUAL. ALMONDS. CLASSIFICATION OF ALMONDS. 1.—FRUIT, A THIN SPONGY HUSK. A. KERNELS SWEET. Shell Hard and Woody. Shell Tender. Common Sweet. Tender-Shelled Sweet. Large Fruited Sweet. Sultane. Pistache. B,. KERNELS BITTER. Shell Hard and Woody. Shell Tender. Common Bitter. Amére 4 Noyau Tendre. Large Fruited Bitter. 2.—FRUIT, A THICK SUCCULENT FLESH. Peach Almond. Abellan. See Tender-Shelled. ie A Coque Tendre. See Tender- Shelled. A Coque Tendre et a Fruit Douce. See Tender-Shelled, A Gros Fruit. See Large Fruited Sweet. A Noyau Tendre. See Tender-Shelled. A Petit Fruit. See Common Sweet. A Petit Fruit Douce. See Common Sweet. A Petit Fruit et Noyau Tendre. See Sultana. Common. See Common Sweet. COMMON SWEET (Common ; A Petit Fruit ; Commune; A Petit Fruit Douce; Douce; Gemeine Hartschalige; Siisse Mandel; Kleine Siisse Steinmandel).—Fruit, one inch and a quarter to one inch and three- quarters long, one inch and a half wide, and one inch and a quarter thick. B Zz 2 THE FRUIT MANUAL. Skin, pale green, and covered with a thick down. Stone, very hard and thick, furrowed like that of a peach. Kernel, sweet, and terminated by a sharp point. It ripens in the end of August. The flowers are always produced before the leaves, and are very pale, nearly white. Commune. See Common Sweet. Damen. See Tender-Shelled. Des Dames. See Tender-Shelled. Douce. See Common Sweet. Douce & Coque Dur. See Large Fruited Sweet. Douce ala Peau Molle. See Tender-Shelled. Doux & Coque Tendre. See Tender-Shelled. Gemeine Hartschalige. See Common Sweet. Grosse Siisse. See Large Fruited Sweet. Jordan. See Tender-Shelled. Kleine Siisse. See Common Sweet. Kleine Siisse Krachmandel. See Sultana. Ladies’ Thin-shell. See Tender-Shelled. LARGE FRUITED SWEET (Sweet; Long Hard-Shell ; A Gros Fruit; Douce a Coque Dur; Grosse Siisse).—F ruit, large, about two inches long, and an inch and a quarter broad, terminated at the point by a nipple, and marked on one side with a deep suture, and covered with a pretty thick down. Stalk, thick and short, placed on one side of the base, and inserted in a deep and furrowed cavity. Stone, thick and hard. Kernel, large, about an inch and a half long, sweet, and of an excellent flavour. It ripens in the beginning of October. Long Hard-Shell. See Large Fruited Sweet. PEACH (Péche).—This, which is of no real value, is singular from being a hybrid between the almond and the peach, and possessing a great deal of the character of both parents. It is covered with a very thick and fleshy rind, which is charged with a bitter acid; but in some parts of France it acquires in warm seasons considerable succulence and flavour; even in the neighbourhood of Paris it attains as great perfection as the Péches de vigne. The shell is very hard and thick, as much so as that of the peach. Kernel, large, long, and pointed, yellowish white, and with a half-sweet, half-bitter flavour. It ripens in the end of October. This is a very old variety, being mentioned by Camerarius, Gesner, Matthiolus, and John and Caspar Bauhin, under the names of Amygdalo-Persicus, Persica Amygdaloides, &c., &e. PISTACHE (Pistachia Sweet ; Pistazien Mandel).—Fruit, small, less so than the Sultana, about an inch and a quarter long, terminating in a ALMONDS. 8 blunt point, and covered with fine down. The stone terminates in a sharp point, and is about the size and shape of a Pistachia, hence the name ; it is tender, but not so easily broken between the fingers as the Tender-Shelled. The kernel is sweet and well flavoured. It ripens in the end of August. This, of all others, is most esteemed in Provence and the southern departments of France, particularly when it is green, as being then more relishing. Pistachia Sweet. See Pistache. Pistazien Mandel. See Pistache. Princesse. See Tender-Shelled. Prinzessin. See Tender-Shelled, Soft-Shelled Sweet. See Tender-Shelled. Sultan. See Sultana. SULTANA (A Petit Fruit et Noyau Tendre ; Sultane ; Sultana Sweet ; Sultan; Kleine Siusse Krachmandel).—This is larger than the Pistache, but much smaller than the Tender-Shelled Almond, of which it is a variety, and possesses the same delicate shell. The kernel is sweet and well flavoured. It ripens in the beginning of September. Sultana Sweet. See Sultana. Sultane. See Sultana. Sultane 4 Coque Tendre. See Tender-Shelled. Siisse Krachmandel. See Tender-Shelled. Siisse Mandel. See Common Sweet. Sweet. See Large Fruited Sweet. TENDER-SHELLED (A Coque Tendre ; A Noyau Tendre ; Doua a Coque Tendre ; Sultan a Coque Tendre; Des Dames; A Coque Tendre et a Fruit Douce; Douce a la Peau Molle; Soft-Shell Sweet ; Ladies’ Thin-Shell; Jordan; Damen; Prinzessin ; Siisse Krachmandel ; Abel- lan ; Princesse).—Fruit, above one inch and a half long, and one inch wide; rather oval, at least more so than any of the other varieties, convex on one side, and almost straight on the other, terminated with a small point, and marked with a suture, which is higher on one side than the other. Stalk, inserted in a plain cavity? Shell, very tender, consisting of a network of large fibres, which are easily removed, because the exterior layer is more tender than the interior, so much so that it may be broken between the thumb and finger, and so porous as to be easily rubbed to dust. Kernel, large, white, sweet, and relishing. It ripens in the end of August and beginning of September. The tree attains a good size, is vigorous, and bears well ; the flowers are very small, and of a pale red colour, and are produced at the same time as the leaves. This is the Sweet or Jordan Almond of the fruit shops, It very frequently has a double kernel. 5 B 4 THE FRUIT MANUAL. BITTER ALMONDS.—Besides the common, there are several varieties of the Bitter Almond, such as the Large Fruited, the Tender- Shelled, and the Amandier d’Italie, but as they cannot be regarded as esculent fruit, and as they are not likely ever to be cultivated in British fruit gardens, even as objects of curiosity, it is foreign to the design of this work to introduce them here. APPLES. ACKLAM RUSSET (Aclemy Russet).—Fruit, below the medium size, two inches and a quarter wide, and two inches high; round and some- what flattened. Skin, pale yellow tinged with green, and covered with thin grey russet, particularly on the side exposed to the sun. Eye, small and closed, set in a smooth, round, and shallow basin. Stalk, short, inserted in a moderately deep cavity. Flesh, white with a greenish tinge, firm, crisp, juicy, and highly flavoured. ™ An excellent dessert apple of first-rate quality ; ripe in November, : and will keep under favourable circumstances till March. The tree is very hardy, and an excellent bearer. It succeeds best in a dry soil, and is well adapted for espalier training. This variety originated at the village of Acklam, in Yorkshire. Aclemy Russet. See Acklam Russet. ADAMS’S PEARMAIN (Norfolk Pippin).—Fruit, large, varying from two inches and a half to three inches high, and about the same in breadth at the widest part; pearmain-shaped, very even, and regularly formed. Skin, pale yellow tinged with green, and covered with delicate russet on the shaded side; but deep yellow tinged with red, and deli- cately streaked with livelier red on the side next the sun. Eye, small and open, with acute erect segments, set in a narrow, round, and plaited basin. Stalk, varying from half an inch to an inch long, obliquely inserted in a shallow cavity, and generally with a fleshy protuberance on one side of it. Flesh, yellowish, crisp, juicy, rich, and sugary, with an agreeable and pleasantly perfumed flavour. A dessert apple of first-rate quality; in use from December to February. It is a large and very handsome variety, and worthy of general cultivation, The tree is a free and healthy grower, producing long slender shoots, by which, and its cucullated ovate leaves, it is easily distinguished. It is an excellent bearer even in a young state, particu- larly on the paradise or doucin stock, and succeeds well as an espalier. Asopus Spitzenberg. See Esopus Spitzenbery. Alexander. See Emperor Alexander, APPLES. 5 ALEXANDRA (Bunyard’s Seedling).—Fruit, small, roundish, of the shape of Golden Harvey, even and regular in its outline. Skin, yellowish, and covered with a thin coat of pale russet, with a -blush of orange on one side. Eye, small and half open, set in a wide basin. Stalk, nearly an inch long, slender. Flesh, tender, very juicy, and very richly flavoured, with a fine aroma. This is a delicious little early apple; ripe in the first week of September. It was raised by Messrs. Bunyard & Son, nurserymen, Maidstone, and first fruited in 1868, ALFRISTON (Lord Gwydyr’s Newtown Pippin; Oldaker’s New ; Shepherd’s Pippin; Shepherd’s Seedling).—Fruit of the largest size, generally about three inches and a half wide, and from two and three quarters to three inches high ; roundish and angular on the sides. Skin, greenish yellow on the shaded side, and tinged with orange next the sun, covered all over with veins, or reticulations of russet. Eye, open, set in a deep and uneven basin. Stalk, short, inserted in a deep cavity. Flesh, yellowish white, crisp, juicy, sugary, and briskly flavoured. This is one of the largest and best culinary apples. It comes into use in the beginning of November and continues till April. The tree is a strong and vigorous grower, very hardy, and an abun- dant bearer. This variety was raised by a person of the name of Shepherd, at Uckfield, in Sussex, and has for many years been extensively cultivated in that county, under the names of Shepherd’s Seedling and Shepherd’s Pippin. Some years ago a Mr, Brooker, of Alfriston, near Hailsham, sent specimens of the fruit to the London Horticultural Society, and being unknown, it was called the Alfriston, a name by which it is now generally known. By some it is erroneously called the Baltimore and Newtown Pippin. ALLEN’S EVERLASTING.—Fruit, rather below medium size; oblate, even and regular in its outline. Skin, with a bright deep crim- son cheek next the sun, which extends almost all over the shaded side, where it is paler, and also marked with a good deal of rough brown russet. Eye, large and open, set in a wide and pretty deep round basin. Stalk, half an inch long, slender, set in a wide deep cavity. Flesh, yellowish, tender, sweet, crisp, juicy, and richly flavoured, with a fine bouquet. A very useful apple either for the dessert or kitchen use. It keeps well till May. Althorp Pippin. See Marmalade Pippin. American Fall Pippin. See Reinette Blanche d’Espagne. AMERICAN GOLDEN RUSSET.—Fruit, about the size of Golden Harvey. In form it is roundish ovate, even and regular in its outline. Skin, yellow when ripe, and covered with patches of pale brown, or rather ashen grey russet. Eye, closed, set in a narrow and shallow basin. Stalk, an inch long and slender. Flesh, yellowish, very tender and fine grained, juicy, rich, and with an aromatic flavour. 6 THE FRUIT MANUAL. ' This is a very valuable dessert apple, and is in use from October to January. The origin of this variety is unknown, but it has long existed in America, being mentioned by Coxe in 1817. AMERICAN MOTHER (Mother Apple; Queen Anne; Gardener's Apple).—Fruit, above medium size, conical, uneven, and undulating on its surface, and generally higher on one side of the crown than the other. Skin, golden yellow, covered with patches and streaks of crimson on the side next the sun, and strewed with russet dots. Hye, small, closed and tapering, set in an open basin. Stalk, half an inch long, very slender, inserted in a deep cavity. Flesh, yellowish white, remark- ably tender, crisp, and breaking, very juicy, sweet, and with a balsamic. aroma. One of the finest dessert apples in October. This is an American apple, and one of the few that ripen well in this country. I may here state that the indiscriminate introduction and recommendation of American fruits have led to grievous disappointment, and growers cannot exercise too much caution in the reception of advice on this subject. I have distinguished - this as the “ American ” Mother Apple, as there are other varieties in this country known as the Mother Apple. It originated at Bolton, Massachusetts. American Newtown Pippin. See Newtown Pippin. American Plate. See Golden Pippin. AMERICAN SUMMER PEARMAIN (Early Summer Pearmain), —Fruit, medium sized, oblong, regularly and handsomely shaped. Skin, yellow, covered with patches and streaks of light red on the shaded side, and streaked with fine bright red, interspersed with markings of yellow, on the side next the sun. Lye, set in a wide and deep basin. Stalk, slender, inserted in a round and deep cavity. Flesh, yellow, very tender, rich, and pleasantly flavoured. An excellent early apple, either for dessert or kitchen use. It is ripe in the end of August, and will keep till the end of September. The tree is a healthy grower, a prolific bearer, and succeeds well on light soils. ANNIE ELIZABETH.—Fruit, large, round, widest at the base, prominently ribbed or angular. Skin, pale yellow on the shaded side, streaked and spotted on the side next the sun with bright crimson. Eye, large, open, deeply setin an irregular angular basin. Stalk, short, deeply set. Flesh, white, and of firm, yet crisp and tender texture, with a fine, brisk, sprightly favour. An excellent late kitchen apple, and, if kept until spring, very good for dessert. A seedling raised by Messrs. Harrison & Sons, of Leicester. Recei i Class Certificate from the Royal Horticultural Society, 1868. i aie API (Lady Apple; Api Rouge; Pomme @’tpi: Petit Any _ Api Petit).—Fruit, small, oblate. Skin, thick, eméoth, an pas A yellowish green in the shade, changing to pale yellow as it attains maturity, and decp glossy red, approaching to crimson, on the side APPLES. 7 next the sun. Eye, small, set in a rather deep and plaited basin. Stalk, short, and deeply inserted. Flesh, white, crisp, tender, sweet, very juicy, and slightly perfumed. ‘ A beautiful little dessert apple; in use from October to April. It should be eaten with the skin on, as it is there that the perfume is contained. The skin is very sensitive of shade, and any device may be formed upon it, by causing pieces of paper, in the form of the design required, to adhere on the side exposed to the sun, before it has attained its deep red colour. The tree is of a pyramidal habit of growth, healthy, and an abundant bearer. It succeeds well in almost any situation, provided the soil is rich, loamy, and not too light or dry; and may be grown with equal success either on the doucin or crab stock. When worked on the French paradise it is well adapted for pot culture. The fruit is firmly attached to the spurs and forcibly resists the effects of high winds. According to Merlet, the Api was first discovered as a wilding in the Forest of Api, in Brittany. It has been asserted that this apple was brought from Peloponessus to Rome by Appius Claudius. Whether this be true or not, there can be no doubt it is of great antiquity, as all the oldest authors regard it as the production of an age prior to their own. Dalechamp and Harduin are of opinion that it is the Petisia of Pliny ; but J. Baptista Porta considers it to be the Appiana of that author, who thus describes it, “ Odor est his cotoneorum magnitudo que Claudianis, color rubens.”* From this description it is evident that two varieties are referred to, the Appiana and Claudiana. Such being the case, J. Baptista Porta says, “ duo sunt apud nos mala, magnitudine, et colore paria, et preciosa, quorum unum odorem servat cotoneorum, alterum minimé. Quod odore caret, vulgo dictum Melo rosu. Id roseo colore perfusum est, mira teneritudine et sapore, minimé fugax, pomum magnitudine media, ut facile cum ceteris de principatu certet, nec indignum Claudii nomine. Hoc Claudianum diccrem.”+ This Melo Rosa may possibly be the Pomme Rose or Gros Api; and if so, we may infer that the Api is the Appiana, and the Gros Api the Claudiana of Pliny. This, however, may be mere conjecture, but as the authority referred to was a native of Naples, and may be supposed to know something of the traditionary associations of the Roman fruits, I have deemed it advisable to record his opinion on the subject. Although mentioned by most of the early continental writers, the Api does not appear to have been known in this country, till towards the end of the 17th century. It is first mentioned by Worlidge, who calls it “Pomme Appease, a curious apple, lately propagated ; the fruit is small and pleasant, which the Madams of France carry in their pockets, by reason they yield no unpleasant scent.” Lister, in his “ Journey to Paris, 1698,” speaking of this as being one of the apples served up in the dessert, says, “ Also the Pome d’ Apis, which is served here more for show than for use; being a small flat apple, very beautiful, and very red on one side, and pale or white on the other, and may serve the ladies at their toilets as a pattern to paint by.” De Quintinye calls it “Une Pomme des Damoiselles et de bonne compagnie.” Under the name of Lady Apple, large quantities of the Api are annually imported to this country from the United States, where it is grown to a great extent, and produces a considerable return to the growers, as it always commands the highest price of any other fancy apple in the market. In the winter months, they may be seen encircled with various coloured tissue papers, adorning the windows of the fruiterers in Covent Garden Market. There are other varieties mentioned by J. B. Porta as belonging to the Api * Plinii Hist. Nat, Lib, xv., cap, 14, t Ville, p. 278, 8 THE FRUIT MANUAL. family ; one which ripened in August, in size like the Claudiana already men- tioned, and commonly called Melo Appio Rosso, because it retained the scent of the Api; this is probably the Rother Sommer-api of Diel. There is another, of which he says, “ Assererem tuto esse Melapium Plinii,” and which was held in such estimation as to give rise to the proverb— “Omme malum malum preter appium malum.” API ETOILLE (Pomme Etoillée ; Sternapfel).—This is a variety of the Api, from which it is distinguished by being very much flattened, and furnished with five very prominent angles on the sides, which give it the appearance of a star, hence its name. Skin, of a deep yellow on the shaded side, and reddish orange next the sun. It is a well-flavoured apple, but only of second-rate quality, and ripens about the middle or end of September. The variety received under this name by the London Horticultural Society must have been incorrect, as in the last edition of their catalogue it is made synonymous with Api Petit. API GROS (Pomme Rose; Pomme d’Api Gros; Passe-rose).— Fruit, below medium size, two inches and three quarters wide, and two inches high; oblate. Skin, pale green, changing as it ripens to pale yellow on the shaded side, and pale red, mottled with green, where exposed to the sun. Eye, small and closed, set in a shallow and plaited basin. Stalk, short, inserted in a wide, rather deep, and russety cavity. Flesh, greenish, tender, crisp, very juicy, and briskly flavoured. Suitable either for the dessert, or for culinary purposes ; it is inferior to the Api and not a first-rate apple. In use from December to March. The tree has much similarity to the Api in its growth, and is a good bearer. This is a variety of Api, and closely resembles it in all its parts, except that it is much larger. “La Pomme Rose resemble extremement partout son exterieur 4 la Pomme d’Apis, mais & mon goat elle ne la vaut pas quoy que puissent dire les curieux du Rhone, qui la veulent autant élever aussi an dessus des autres, qu’ils élevent la Poire Chat au dessus des autres Poires.”—De Quintinye. API NOIR.—Fruit, small, but a little larger and somewhat flatter than the Api, to which it bears a close resemblance. Skin, tender, smooth, and shining as if varnished, and almost entirely covered, where exposed to the sun, with very dark crimson, almost approaching to black, like the Pomme Violette, but becoming paler towards the shaded side, where there is generally a patch of light yellow ; it is strewed with fawn-coloured dots, and some markings of russet. Eye, very small, set in a pretty deep and plaited basin. Stalk, slender, about three quarters of an inch long, inserted in a rather deep, wide, and funnel-shaped cavity, which is slightly marked with russet, Flesh pure white, firm and juicy, tinged with red under the skin and with a pleasant, vinous, and slightly perfumed flavour. : A dessert apple, inferior to the Api, and cultivated merely for APPLES. “9 curiosity. It is in use from November to April, but is very apt to become mealy. The habit of the tree is similar to that of the Api, but it is rather a larger grower. Api Petit. See Api. Api Rouge. See Api. Aporta. See Himperor Alexander. Arbroath Pippin. See Oslin. Arley. See Wyken Pippin. AROMATIC RUSSET.—Fruit, medium sized, two inches and a half wide, and about two inches and a quarter high; roundish ovate, and flattened at both ends. Skin, greenish yellow, almost entirely covered with brownish grey russet, strewed with brownish scales on the shaded side, and slightly tinged with brownish red, strewed with silvery scales on the side exposed to the sun. Eye, small and open, with broad recurved segments, and set in a rather shallow basin. Stalk, short, inserted in a deep and round cavity. Flesh, greenish yellow, firm, crisp, brisk, sugary, and richly aromatic. A very richly flavoured dessert apple of the first quality, in use from December to February. The tree is very hardy and an abundant bearer. The Golden Russet is often confounded with this, but the former is covered with cinnamon coloured russet and has often a bright red cheek next the sun as if varnished. ASHMEAD’S KERNEL.—Fruit, below medium size, round and flattened, but sometimes considerably elongated. Skin, light greenish yellow, covered with yellowish brown russet, and a tinge of brown next the sun. Eye, small and partially open, placed in a moderately deep basin. Stalk, short, inserted in a round and deep cavity. Flesh, yellowish, firm, crisp, juicy, sugary, rich, and highly aromatic, A dessert apple of the very first quality, possessing all the richness of the Nonpareil, but with a more sugary juice. It comes into use in November, but is in greatest perfection from Christmas till May. The tree is very hardy, an excellent bearer, and will succeed in situations unfavourable to the Nonpareil, to which its leaves and shoots bear such a similarity, as to justify Mr. Lindley in believing it to be a seedling from that variety. This delightful apple was raised at Gloucester, about the beginning of Jast century, by Dr. Ashmead, an eminent physician of that city. The original tree existed within the last few years, in what had originally been Dr. Ashmead’s garden, but was destroyed in consequence of the ground being required for build- ing. It stood on the spot now occupied by Clarence Street. It is difficult to ascertain the exact period when it was raised ; but the late Mr. Hignell, an eminent orchardist at Tewkesbury, in Gloucestershire, informed me, that the first time he ever saw the fruit of Ashmead’s Kernel, was from a tree in the nursery of Mr. Wheeler, of Gloucester, in the year 1796, and that the tree in question had been worked from the original, and was at that time upwards of thirty years old, From this it may be inferred that the original tree had attained 10 THE FRUIT MANUAL. some celebrity by the middle of last century. The Ashmead’s Kernel has long been a favourite apple in all the gardens of West Gloucestershire, but it does not seem to have been known in other parts of the country. Like the Ribston Pippin it seems to have remained long in obscurity, before its value was generally appreciated ; it is not even mentioned in the catalogue of the extensive collection which was cultivated by Miller and Sweet, of Bristol, in 1790. I find it was cultivated in the Brompton Park Nursery in 1780, at which time it was received from Mr. Wheeler, nurseryman, of Gloucester, who was author of “ The Botanist’s and Gardener’s Dictionary,” published in 1763, and great-grandfather of the present proprietor of the nursery. Astrachan. See White Astrachan. AUGUSTUS PEARMAIN.—Fruit, below medium size; pearmain- shaped, regular and handsome. Skin, thick and membranous, yellow in the shade, and marked with a few broken stripes of red; but red, streaked all over with deeper red on the side next the sun; it is dotted with grey dots, and sometimes marked with patches of grey-coloured russet, which is strewed with scales of a darker colour. Eye, small and closed, with long segments, set in a narrow and even basin. Stalk, very short, not protruding beyond the base, and having the appearance of a knob obliquely attached. Flesh, tender, juicy, brisk, and vinous, with a pleasant aromatic flavour. A dessert apple, generally of only second-rate quality ; but in some seasons it is of a rich flavour and of first-rate quality. It is in use from November to Christmas. Autumn Calville. See Calville Rouge d’Automne. Autumn Red Calville. See Calville Rouge d’ Automne. Autumn Pearmain. See Summer Pearmain. BACHELOR’S GLORY.—Fruit, large, three inches wide, and two and three quarters high ; roundish and irregularly ribbed, generally higher on one side of the eye than the other. Skin, smooth and shining, striped with deep golden yellow, and crimson stripes. Eye, closed, with broad flat segments, and set in a plaited, irregular, and angular basin. Stalk, about half an inch long, deeply inserted in a funnel- shaped cavity, which is lined with rough scaly russet. Flesh, yellow, tender, juicy, and pleasantly flavoured. A second-rate fruit, suitable either for the dessert or culinary pur- poses ; in use from October to November. This is a variety grown in the neighbourhood of Lancaster, where it is much esteemed, but in the southern districts, where the more choise varieties can be brought to perfection, it can only rank as a second-rate fruit. Bache’s Kernel. See Best Bache. BADDOW PIPPIN (D'Arcy Spice; Spring Ribston).—Fruit, medium sized ; roundish or rather oblate, with prominent ribs on the sides which terminate in four, and sometimes five, considerable ridges at the crown, very much in the character of the London Pippin. It is some- times of an ovate shape, caused by the stalk being prominent instead of depressed, in which case the ribs on the sides, and ridges round the APPLES. 11 eye, are less apparent. Skin, deep lively green, changing as it ripens to yellowish green, on the shaded side, but covered on the side next the sun with dull red, which changes to orange where it blends with the yellow ground; the whole considerably marked with thin brown russet, and russety dots. Eye, rather large and open, with short seg- ments, and set in an angular basin. Stalk, very short, not more than a quarter of an inch long, and inserted in a shallow cavity. Flesh, greenish white, firm, crisp, juicy, sugary, and with a particularly rich and vinous flavour, partaking somewhat of the Nonpareil and Ribston, but particularly the latter. This is a first-rate dessert apple ; in use in November, and possessing the desirable property of keeping till April or May. This variety originated in the garden of Mr. John Harris, of Broomfield, near Chelmsford, and was first introduced to public notice in the autumn of 1848, BALCHIN’S PEARMAIN.—Roundish in shape, but narrowing a little towards the apex, which gives it somewhat of the Pearmain character, and one side of the apex is higher than the other. Skin, smooth and lemon yellow, with a few scattered broken streaks of pale crimson on the shaded side, and a light crimson cheek marked with broken stripes of darker crimson on the side exposed to the sun; the whole surface is strewed very thinly with small brown dots. Eye, small and open, with erect pointed segments, and set in a deep and wide basin. Stalk, short and slender, the cavity of which is very shallow and straight, not unlike that of Kerry Pippin. Flesh, white, firm, crisp, very juicy, sugary, and well flavoured. An excellent apple, either for the dessert or kitchen purposes, the great recommendation of which is that it keeps in sound condition till May. So highly was it appreciated by the Fruit Committee of the Royal Horticultural Society that it was awarded a first-class certificate in 1867. This was raised by Mr, Balchin, Master of the Union, Dorking. BALDWIN (Red Baldwin; Butter’s ; Woodpecker).—Fruit, large, three inches and a half wide, and about three inches high; ovato- conical. Skin, smooth, yellow on the shaded side, and on the side next the sun deep orange, covered with stripes of bright red, which sometimes extend over the whole surface to the shaded side, and marked with large russety dots. Eye, closed, set in a deep, narrow, and plaited basin. ‘Stalk, about an inch long, slender, and inserted in a deep cavity, from which issue ramifying patches of russet. Flesh, yellowish, crisp, juicy, and pleasantly acid, with a rich and agreeable flavour. A culinary apple, in season from November to March. The tree is vigorous, and an abundant bearer; but, like the generality of the American sorts, it does not attain the size or flavour in this country which it does in its native soil. This is considered one of the finest apples in the Northern States of America, and is extensively grown in Massachusetts, for the supply of the Boston market, 12 THE FRUIT MANUAL. Balgone Pippin. See Golden Pippin. BANK APPLE.—Fruit, medium sized, two inches and three quar- ters wide, and about two inches and a half high; roundish-ovate, regularly and handsomely formed. Skin, greenish yellow, with a blush and faint streaks of red next the sun, dotted all over with minute dots, and marked with several large spots of rough russet; the base is covered with a coating of russet, strewed with silvery scales. Hye, large and open, set in a shallow and plaited basin. Stalk, half an inch long, obliquely inserted by the side of a fleshy prominence. Flesh, firm, crisp, brisk, juicy, and pleasantly acid, resembling the Winter Greening in flavour. It is an excellent culinary apple, in use from November to February ; but as it has nothing to recommend it, in preference to other varieties already in cultivation, it need only be grown in large collections. The original tree was produced from « pip, accidentally sown in the home nursery of Messrs. Ronalds, of Brentford, and from growing on a bank by the side of a ditch, it was called the Bank Apple. BARCELONA PEARMAIN (Speckled Golden Reinette; Speckled Pearmain,; Polinia Pearmain).—Fruit, of medium size; oval. Skin, clear pale yellow, mottled with red in the shade, but dark red next the sun, the whole covered with numerous star-like russety specks, those on the shaded side being brownish, and those next the sun yellow. Eye, small and open, with erect acuminate segments, and set in a round, even, and pretty deep basin. Stalk, about an inch long, slender, inserted in a rather shallow cavity, which is lined with russet. Flesh, yellowish white, firm, crisp, very juicy, and with a rich, vinous, and highly aromatic flavour. One of the best dessert apples, and equally valuable for culinary purposes. It comes to perfection about the end of November, and continues in use till March. The tree is a free grower, but does not attain the largest size. It is very hardy, an abundant bearer, and succeeds well either as a standard or an espalier. In the third edition of the Horticultural Society’s Catalogue, this is said to be the same as Reinette Rouge. I do not think that it is the Reinette Rouge of the French, which Duhamel describes as being white, or clear yellow in the shade, having often prominent ribs round the eye, which extend down the sides, so as to render the shape angular; a character at variance with that of the Barcelona Pearmain, But I have no doubt of it being the Reinette Rousse of the same author, which is described at page 302, vol. i., as a variety of Reinette Franche, and which he says is of an elongated shape, skin marked with a great number of russety spots, the most part of which are of a longish figure, so much so, when it is ripe, it appears as if variegated with yellow and red; a character in ever icabl to the Barcelona Pearmain. : oe SEE BARCHARD’S SEEDLING.—Fruit, below medium size ovate, with broad obtuse angles on the sides, terminating in kr : L \ ; nobs round the crown. Skin, lemon yellow, striped with crimson on the side next the 3 roundish APPLES. 13 sun. Hye, open. Stalk, half an inch long, slender. Flesh, yellowish white, firm, crisp, sweet, and with a fine brisk sub-acid flavour, like that of Manks Codlin. An excellent culinary or dessert apple ; ripe in October. The tree is a constant bearer. It is now much grown in some of the market-gardens about London, its fine colour making it attractive in the markets. This was raised by Mr. Higgs, gardener to R. Barchard, Esq., Putney Heath, Surrey. BARON WARD.—Fruit, below medium size; ovate. Skin, smooth and shining, of a fine uniform deep yellow colour. Eye, slightly open, and not much depressed. Stalk, short. Flesh, tender, crisp, juicy, and agreeably acid. January till May. This is an excellent apple for culinary purposes, but its small size is a great objection to it. It keeps well without shrivelling. BARTON’S INCOMPARABLE.—Fruit, below medium size ; in shape somewhat like a Golden Knob, ovate or conical, with prominent ribs on the sides, which terminate in five ridges round the eye. Skin, yel- lowish green, covered with patches of pale brown russet, thickly strewed with large russety freckles, like the Barcelona Pearmain, and tinged with orange next the sun. Eye, small, partially open, with reflexed segments, set in a narrow and angular basin. Stalk, nearly three quarters of an inch long, inserted in a narrow and round cavity. Flesh, yellowish white, tender, crisp, brittle, very juicy, and when eaten is quite a mouthful of lively, vinous juice. A dessert apple of the highest excellence ; in use from October to February. The tree is a good and healthy grower, attains a considerable size, and is an excellent bearer. This variety seems to be but little known, and considering its excellence rarely cultivated. I am not aware that it exists in any of the nurseries, or that it was at any period extensively propagated. The only place where I ever met with it was, in the private garden of the late Mr. Lee, of Hammersmith, whence I procured grafts from a tree in the last stage of decay. BAXTER’S PEARMAIN.—Fruit, large, three inches and a quarter wide, and three inches high; roundish ovate, and slightly angular. Skin, pale green, but tinged with red, and marked with a few indistinct streaks of darker red on the side exposed to the sun. Eye, open, with long spreading segments, and placed in a moderately deep basin. Stalk, short and thick, not deeply inserted. Flesh, yellowish, firm, brisk, and sugary, and with an abundance of pleasantly acid juice. An excellent apple, suitable either for culinary purposes or the des- sert ; in use from November to March. The tree is hardy, vigorous, a most abundant bearer, and even in seasons when other varieties fail this is almost safe to ensure a plen- tiful crop. It is extensively cultivated in Norfolk, and deserves to be more generally known in other districts of the country. 14 THE FRUIT MANUAL. Bay. See Drap d’ Or. Bayfordbury Pippin. See Golden Pippin. BEACHAMWELL.—Fruit, small, about two inches wide, and the same in height; ovate, handsomely and regularly formed. Skin, greenish yellow, covered with patches and dots of russet, particularly round the eye. Eye, small and open, set in a shallow, narrow, and even basin. Stalk, about half an inch long, almost imbedded in a round cavity. Flesh, yellowish white, tender, crisp, and very juicy, with a rich, brisk, and sugary flavour. A rich and deliciously flavoured dessert apple, of the highest excel- lence ; in use from December to March. The tree is perfectly hardy, a healthy and vigorous grower, but does not attain a large size ; it is an excellent bearer. This variety was raised by John Motteux, Esq., of Beachamwell, in Norfolk, where, according to Mr. George Lindley, the original tree still existed in 1831. It is not very generally cultivated, but ought to form one even in the smallest collections. BEAUTY OF KENT.—Fruit, large ; roundish ovate, broad and flat- tened at the base, and narrowing towards the apex, where it is ter- minated by several prominent angles. Skin, deep yellow slightly tinged with green, and marked with faint patches of red on the shaded side, but entirely covered with deep red, except where there are a few patches of deep yellow, on the side next the sun. Eye, small and closed, with short segments, and set in a narrow and angular basin, Stalk, short, inserted in a wide and deep cavity, which, with the base, is entirely covered with rough brown russet. Flesh, yellowish, tender, and juicy, with a pleasant sub-acid flavour. A valuable and now well-known culinary apple ; in use from October to February. When well-grown, the Beauty of Kent-is perhaps the most magnificent apple in cultivation. Its great size, the beauty of its colouring, the tenderness of the flesh, and a profusion of sub-acid juice, constitute it one of our most popular winter apples for culinary pur- poses, and one of the most desirable and useful, either for a small garden or for more extended cultivation. The tree is a strong and vigorous grower, attains a large size, and is a good bearer; but I have always found it subject to canker when grown on the paradise stock, and in soils which are moist and. heavy. Thave not been able to ascertain the time when, or the place where this variety originated. It is first noticed by Forsyth in his Treatise on Fruit Trees, but is not mentioned in any of the nurserymen’s catalogues, either of the last, or the early part of the present, century. It was introduced to the Brompton Park Nursery about the year 1820, and is now as extensively cultivated as most other leading varieties. In America, Downing says, ‘the fruit in this climate is one of the most magnificent of all apples, frequently measuring sixteen or eighteen inches in Cu alo I suspect this is the Rambour Franc of the French pomo ogists, APPLES. 15 BEAUTY OF WALTHAM.—Fruit, medium sized, of aslight pearmain shape, flattened at both ends; large, being somewhat angular. Skin, greenish yellow, streaked and flushed with crimson on the side next the sun. Hye, large, open, deeply set. Stalk, very long and slender, deeply set in a very regularly formed cavity. Flesh, soft, yellowish, sweet, and pleasant, but somewhat wanting in juiciness. A very pretty apple for dessert use in September and October. This was raised by Mr. William Paul, of Waltham Cross, and exhibited by him at the Royal Horticultural Society in 1868. BEDFORDSHIRE FOUNDLING (Cambridge Pippin).— Fruit, large, three inches and a quarter wide, and three inches and a half high ; roundish ovate, inclining to oblong, with irregularand prominent angles on the sides, which extend to the apex, and form ridges round the eye. Skin, dark green at first, and changing as it attains maturity to pale greenish yellow on the shaded side, but tinged with orange on the side next the sun, and strewed with a few fawn-coloured dots. Eye, open, set in a deep, narrow, and angular basin. Stalk, short, inserted in a deep cavity. Flesh, yellowish, tender, pleasantly sub-acid, and with a some- what sugary flavour. An excellent culinary apple of first-rate quality ; in use from Novem- ber to March. BELLE BONNE (Winter Belle Bonne; Rolland)—Fruit, above medium size, three inches wide, and three and a quarter high; ovate conical, Skin, thick, pale greenish yellow, and marked with a few reddish streaks on the side next the sun. Eye, small and closed. Stalk, half an inch long, obliquely inserted under a fleshy lip. Flesh, firm, juicy, and well flavoured. A valuable culinary apple; in use from October to January. The tree is very hardy, a strong, vigorous, and healthy grower, and a good bearer. This is a very old English variety. It was known to Parkinson so early as 1629, and also to Worlidge and Ray. But it is not noticed by any subsequent author, or enumerated in any of the nursery catalogues of the last century, until discovered by George Lindley growing in a garden at Gatton, near Norwich, and published by him in the Transactions of the London Horticultural Society, vol. iv., p. 58. He seems to be uncertain whether it is the Summer or Winter Belle Bonne of these early authors, but Worlidge’s description leaves no doubt as to its identity. He says, “The Summer Belle et Bonne is 4 good bearer, but the fruit is not long lasting. The Winter Belle and Bon is much to be preferred to the Summer in every respect.” I have no doubt, therefore, that the latter is the Belle Bonne of Lindley. Parkinson says “ they are both fair fruit to look on, being yellow, and of a meane (medium) bignesse.” BELLEDGE PIPPIN.—Fruit, below medium size, two inches and a half wide, and two inches high ; roundish, narrowing a little towards the apex, regularly and handsomely formed. Skin, pale green, changing to yellow as it ripens, with a tinge of brown where exposed to the sun, and strewed with grey russety dots. Eye, small, partially closed with short segments, and placed in a round, narrow, and rather shallow 16 THE FRUIT MANUAL. basin. Stalk, half an inch long, inserted in a round and deep cavity, Flesh, greenish yellow, tender, soft, brisk, sugary, and aromatic. An excellent, but not first-rate, apple; suitable either for the des- sert or culinary purposes. It is in use from November to March. BELLE GRIDELINE.—Fruit, medium sized; round and regularly formed. Skin, clear yellow, marbled and washed with clear red, and intermixed with thin grey russet next the sun. Eye, set in a deep, round basin. Stalk, slender, deeply inserted in a round cavity. Flesh, white, firm, crisp, and briskly flavoured. An excellent dessert apple; in season from December to March. The tree is healthy and vigorous, of the middle size, and an excellent bearer. This beautiful variety was first brought into notice by Mr. George Lindley, who found it growing in a small garden near Surrey Street Gates, Norwich, where it had originated about the year 1770. Mr. Lindley first propagated it in 1793, and the original tree died about seven years afterwards. Belle Joséphine. See Reinette Blanche d’ Espagne. Bell’s Scarlet. See Scarlet Pearmain. BENNET APPLE. — Fruit, somewhat long, irregularly shaped, broad at the base, and narrow at the apex, but sometimes broader at the middle than either of the extremities. A few obtuse angles ter- minate at the eye, which is small and nearly closed, with very short segments. Stalk, half an inch long, and very slender. Skin, dingy coloured russety grey in the shade, and shaded on the sunny side with numerous streaks and patches of orange colour and muddy red. The specific gravity of the juice is 1073. This is a good cider apple, and produces liquor of great excellence when mixed with other varieties. It is chiefly grown in the deep strong soils of the south-west part of Herefordshire, and is common in the district known as the Golden Vale. Knight says it was a very old variety, and was known previous to the 17th century, but I have not been able to find any record of it in the early works on Pomology. BENWELL’S PEARMAIN. — Fruit, medium sized ; pearmain- shaped. Skin, dull green, with broken stripes of dull red on the side next the sun. Eye, small, set in a shallow and slightly plaited basin. Stalk, deeply inserted in a round cavity, scarcely protruding beyond the base. Flesh, yellowish white, crisp, juicy, brisk, and aromatic. A dessert apple ; in use from December to January. It received its name from a gentleman of the name of Benvwell, of Henley-on- Thames, from whom it was received, and brought into cultivation by Kirke, a nurseryman at Brompton. BERE COURT PIPPIN.—Fruit, medium sized ; round, and slightly flattened. Skin, pale green, and changing to yellow as it ripens, with stripes of red next the sun. Tye, open, placed in a wide and shallow basin. Stalk, inserted in a deep cavity. Flesh, crisp, juicy, and briskly acid, APPLES. 17 An excellent culinary apple ; in use during September and October. This variety was raised by the Rev. 8. Breedon, D.D., of Bere Court, near Pangbourne, in Berkshire, BESS POOL.—-Fruit, above medium size, two inches and three quarters wide, and nearly three inches high ; conical, and handsomely shaped. Skin, yellow with a few markings of red on the shaded side ; but where exposed to the sun it is almost entirely washed and striped with fine clear red. Eye, small and partially open, set in a rather deep and plaited basin, which is surrounded with five prominent knobs or ridges. Stalk, short and thick, inserted in a rather shallow cavity, with generally a fleshy protuberance on one side of it, and surrounded with yellowish brown russet, which extends over a considerable portion of the base. Flesh, white, tender, and juicy, with a fine, sugary, and vinous flavour. A very handsome and excellent apple, either for culinary or dessert use. It is in season from November to March. The tree is hardy, a vigorous grower, but an indifferent bearer till it is old. The flowers are very late in expanding, and are, therefore, not liable to be injured by spring frosts; but they are so crowded in clusters, and. the stalks are so slender and weak, they suffer much if attacked by honeydew or aphis. This is a Nottinghamshire apple. Mr. Pearson, of Chilwell, says, “‘ My father became so in love with the Bess Pool that he planted it largely. He used to tell how a girl named Bess Pool found in a wood the seedling tree full of ripe fruit ; how, showing the apples in her father’s house—he kept.a village inn—the tree became known, and my grandfather procured grafts. He would then show the seven first- planted trees of the kind in one of our nurseries, tell how Loudon had been to see them and given an account of them in his Gardener’s Magazine, make his visitors try to clasp round their boles, and measure the space covered by their branches. He would then boast how, one season, when apples were very scarce, the fruit of these trees was sold at 7s. 6d. a-peck, and made £70, or an average of £10 a-tree, “So far from thinking the Bess Pool a regular bearer, I believe it to be a very uncertain one, and anything but a profitable one to plant.” BEST BACHE (Bache’s Kernel).—Fruit, medium sized ; oblong, with obtuse angles on the sides, which extend to the apex. Skin, yellow, shaded with pale red, and streaked with darker red, interspersed with a few black specks. Eye, small, segments short and flat. Stalk, short and stout. Specific gravity of the juice, 1078. A cider apple, grown in the south-east part of Herefordshire. BETSEY.—Fruit, small, about two. inches wide, and an inch and three quarters high; roundish, inclining to conical and flattened. Skin, dark green at first, and considerably covered with ashy grey russet, but changing to pale yellow, and with a brownish tinge on the side next the sun, Eye, open, with short reflexed segments, and set in a very shallow depression. Stalk, short, about quarter of an inch long, with a fleshy protuberance on one side of it, and inserted in a c 18 THE FRUIT MANUAL. shallow and narrow eavity. Flesh, greenish yellow, tender, juicy, rich, and sugary. A dessert apple of first-rate quality, in use from November to January. BETTY GEESON.—Fruit, quite flat and with obtuse ribs on the sides. Skin, smooth and shining, of a fine bright yellow colour, and a deep blush on the side next the sun. Hye, large, open, and set in a deep, wide, and irregular basin. Stalk, over half an inch long, slender, deeply set in a wide cavity. Flesh, white, tender, sweet, and with a brisk acidity. A valuable late-keeping kitchen apple, which continues in use till April or May. The tree is a great bearer, and from its small growth is well adapted for bush culture. This is a Yorkshire apple, and is known about Thirsk as “ Betty Geeson’s House-end,” from having been grown against the end of her house. Bide’s Walking-stick. See Burr-knot. BIGGS’S NONESUCH.—Fruit, medium sized ; round, and broadest at the base. Skin, yellow, striped with bright crimson next the sun. Eye, open, with long reflexed segments, set in a wide and deep basin. Stalk, short and deeply inserted. Flesh, yellowish, tender, and juicy. An excellent culinary apple; in use from October to December. It is fit for use immediately it is gathered off the tree, and has a strong resemblance to the old Nonesuch, but keeps much longer. The tree is hardy and an excellent bearer ; attains to the medium size, and is less liable to the attacks of the Woolly Aphis than the old Nonesuch. This variety was raised by Mr. Arthur Biggs, gardener to Isaac Swainson, Esq., of Twickenham, Middlesex. BIRMINGHAM PIPPIN (Grumas’s Pippin; Brummage Pippin; Grummage Pippin; Stone Pippin).—Frait, small, two inches and a oe wide, and an inch and three quarters high ; round, and slightly attened, Skin, pale dingy yellow, mottled and veined with very thin grey russet, and russety round the base. Eye, small, quite open, frequently without any segments, and placed in a very slight depres- sion. Stalk, short, scarcely at all depressed. Flesh, greenish, very firm, crisp, and juicy, briskly and pleasantly flavoured. A very good dessert apple; in use from J anuary to June. It is remarkable for the firmness and density of its flesh, and Mr. Lindley says its specific gravity is greater than that of any other apple with which he was acquainted. The tree is of diminutive size, with short but very stout shoots. It is a good bearer, This variety is supposed to be a native of Warwickshire. It is what is generally known in the nurseries under the name of Stone Pippin, but the Gogar Pippin is also known by that name, . APPLES, 19 Blanche de Leipsic. See Borsdorfer. BLAND’S JUBILEE (Jubilee Pippin).—Fruit, large, three inches and a quarter wide, and two inches and three quarters high ; round, narrowing a little towards the eye, and obscurely ribbed. Skin, dull yellow tinged with green, but- changing to clear yellow as it ripens ; marked with russet in the basin of the eye, and strewed over its surface with large russety dots. Eye, small and closed, with long acuminate segments, set in a narrow, deep, and even basin. Stalk, short, inserted in a moderately deep cavity. Flesh, yellowish, tender, crisp, juicy, sugary, and perfumed. An excellent apple, either for culinary purposes or the dessert. It is in use frem October to January. This was raised by Michael Bland, Esq., of Norwich. The seed was sown on the day of the jubilee which celebrated the 50th year of the reign of George III., in 1809, and the tree first produced fruit in 1818, It is not a variety which is met with in general cultivation, but deserves to be more extensively known. Blenheim Orange. See Blenheim Pippin. BLENHEIM PIPPIN (Blenheim Orange; Woodstock Pippin ; Northwick Pippin ; Kempster’s Pippin).—Fruit, large, being generally three inches wide, and two and a half high; globular, and some- what flattened, broader at the base than the apex, regularly and handsomely shaped. Skin, yellow, with a tinge of dull red next the sun, and streaked with deeper red. Eye, large and open, with short stunted segments, placed in a round and rather deep basin. Stalk, short and stout, rather deeply inserted, and scarcely extending beyond the base. Flesh, yellow, crisp, juicy, sweet, and pleasantly acid. A very valuable and highly esteemed apple, either for the dessert or culinary purposes, but, strictly speaking, more suitable for the latter. It is in use from November to February. The common complaint against the Blenheim Pippin is that the tree is a bad bearer. This is undoubtedly the case when it is young, being of a strong and vigorous habit of growth, and forming a large and very beautiful standard; but when it becomes a little aged, it bears regular and abundant crops. It may be made to produce much earlier, if grafted on the paradise stock, and grown either as an open dwarf, or an espalier. , This valuable apple was first discovered at Woodstock, in Oxfordshire, and . received its name from Blenheim, the seat of the Duke of Marlborough, which is in the immediate neighbourhood. It is not noticed in any of the nursery cata- logues of the last century, nor was it cultivated in the London nurseries till about the year 1818. 4 : . The following interesting account of this favourite variety appeared some years ago in the Gardener’s Chronicle:—‘‘In a somewhat dilapidated corner of the decaying borough of ancient Woodstock, within ten yards of the wall of Blenheim Park, stands all that remains of the original stump of that beautiful and justly celebrated apple, the Blenheim Orange. It is now entirely dead, and rapidly falling to decay, being a mere shell about ten feet high, loose in the ground, and having a large hole in the centre ; till within the last three years, it occasionaily sent up long, thin, wiry twigs, but this ae sign of vitality has ceased, and what oC 20 THE FRUIT MANUAL. remains will soon be the portion of the woodlouse and the worm. Old Grimmett’ the basket-maker, against the corner of whose garden-wall the venerable relict is ; supported, has sat lke on it from his workshop window, and while ate bah the ; pliant osier, has meditated, for more than fifty successive summers, on the et bility of all sublunary substances, on juice, and core, and vegetable, as well as animal, and flesh, and blood. He can remember the time when, fifty years ago, he: was a boy, and the tree a fine, full-bearing stem, full of bud, and blossom, and fruit, and thousands thronged from all parts to gaze on its ruddy, ripening, orange barden ; then gardeners came in the spring-tide to select the much coveted scions, and to hear the tale of his horticultural child and sapling, from the lips of the son of the white-haired Kempster. But nearly a century has elapsed since Kempster fell, like a ripened fruit, and was gathered to his fathers. He lived in @ narrow cottage garden in Old Woodstock, a plain, practical, labouring man ; and in the midst of his bees and flowers around him, and in his ‘glorious pride,’ in the midst of his little garden, he realised Virgil’s dream of the old Corycian : ‘ Et regum equabat opes animis.’ 3; ir hse ip ; “The provincial name for this apple is still‘ Kempster’s Pippin,’ a lasting monu- mental tribute and inscription to him who first planted the kernel from whence it sprang.” Bonnet Carré. See Calville Blanche d’ Hiver. BOROVITSKY.—Fruit, medium sized, two inches high, and about the same in width ; roundish and slightly angular. Skin, pale green strewed with silvery russet scales on the shaded side, and coloured with bright red, which is striped with deeper red on the side next the sun. Eye, set in a wide and plaited basin. Stalk, an inch long, deeply inserted in a rather wide cavity. Flesh, white, firm, brisk, juicy, and sugary. An excellent early dessert apple, ripe in the middle of August. This was sent from the Taurida Gardens, near St. Petersburg, to the London Horticultural Society in 1824. Borsdorff. See Borsdérffer. Borsdorff Hative. See Borsdérfer. BORSDORFFER (Borstorff Hative; Queen’s Apple; Red Bors- dorffer ; Borsdorff; Postophe d’Hiver ; Pomme de prochain; Reinette d' Allemagne ; Blanche de Leipsic; Reinette de Misnie; Grand Bohe- mian Borsdorffer ; Garret Pippin ; King; King George ; King George the Third),—Fruit, below medium size; roundish oblate, rather nar- rower at the apex than the base, handsomely and regularly formed, without ribs or other inequalities. Skin, shining, pale waxen yellow in the shade, and bright deep red next the sun; it is strewed with dots, which are yellowish on the sunny side, and brownish in the shade, and marked with veins and slight traces of delicate, yellowish grey russet. Eye, large and open, with long reflexed segments, placed in a rather deep, round, and pretty even basin, Stalk, short and slender, inserted in a narrow, even, and shallow cavity, which is lined with thin russet. Flesh, white with a yellowish tinge, crisp and delicate, brisk, juicy, and sugary, and with a rich, vinous, and aromatic flavour. A dessert apple of the first quality; in use from November to January, APPLEs. 21 The tree is a free grower and very hardy, not subject to canker, and attains the largest size. It is very prolific when it has acquired its full growth, which, in good soil, it will do in fifteen or twenty years; and even in a young state it is a good bearer. If grafted on the paradise stock it may be grown as an open dwarf or an espalier. The bloom is very hardy, and withstands the night frosts of spring better than most other varieties. This, above all other apples, is the most highly esteemed in Germany. Diel calls it the Pride of the Germans. It is believed to have originated cither at a village of Misnia, called Borsdorf, or at a place of the same name near Leipsic. According to Forsyth, it was such a favourite with Queen Charlotte, that she had a considerable quantity of them annually imported from Germany, for her own private use. It is one of the earliest recorded varieties of the continental authors, but does not seem to have been known in this country before the close of the last century. It was first grown in the Brompton Park Nursery in 1785. It is men- tioned by Cordus, in 1561, as being cultivated in Misnia ; which circumstance has no doubt given rise to the synonyme “ Reinette de Misnie” ; he also informs us it is highly esteemed for its sweet and generous flavour, and the pleasant perfume which it exhales. Wittichius, in his‘‘ Methodus Simplicium,”’ attributes to it the power of dispelling epidemic fevers and madness ! BOSSOM.—Fruit, large and conical; handsomely and regularly formed. Skin, pale greenish yellow, considerably covered with russet, and occasionally marked with bright red next the sun. Lye, set in a shallow and plaited basin. Stalk, an inch long, inserted in a rather deep cavity. Flesh, yellowish white, tender, crisp, juicy, and sugary, and with a pleasant sub-acid flavour. An excellent culinary apple, though not of the first quality; in use during December and January. The flesh is said to assume a fine colour when baked. BOSTON RUSSET (Roxbury Russet ; Shippen’s Russet ; Putman’s Russet).—Fruit, medium sized, three inches and a quarter wide, and two inches and a half high; roundish, somewhat flattened, narrowing towards the apex, and slightly angular. Skin, covered entirely with brownish yellow russet intermixed with green, and sometimes with a faint tinge of reddish brown next the sun. Lye, closed, set in a round and rather shallow basin. Stalk, long, slender, and inserted in a moderately deep cavity. Flesh, yellowish white, juicy, sugary, briskly and richly flavoured. A very valuable dessert apple, of the first quality; in season from January to April, and will even keep till June. It partakes much of the flavour of the Ribston Pippin, and as a late winter dessert apple is not to be surpassed. The tree is not large, but healthy, very hardy, and an immense bearer, and, when grafted on the paradise stock, is well suited for being grown either as a dwarf or an espalier. This is an old American variety, and one of the few introduced to this country which attains perfection in our climate. It is extensively grown in the neighbour- hood of Boston, U.S., both for home consumption and exportation, and realises a considerable and profitable return to the growers. 22 THE FRUIT MANUAL. Bough. See Large Yellow Bough. Bowyer’s.Golden Pippin. See Bowyer’s Russet. BOWES’S NONESUCH.—Fruit, below medium size, two inches and a half wide, and two inches high; roundish and angular, particu- larly towards the crown, which is ridged and knobbed. Skin, smooth and shining, and, when quite ripe, of a pale waxen yellow colour on the shaded side, and marked with a few broken streaks of crimson; but where exposed to the sun it is washed almost all over with pale red, which is covered with broken streaks of dark crimson. Kye, slightly closed, with broad leaf-like segments, and considerably sunk. Stalk, a quarter of an inch long, stout, and inserted in a deep round russety cavity. Flesh, pale yellowish white, very tender and melting, mildly and agreéably acid, with a very delicate flavour. A pretty little culinary apple ; in use from October to Christmas. This was introduced to me by Mr. M‘Ewen, gardener to the Duke of Norfolk at Arundel Castle. BOWYER’S RUSSET (Bowyer’s Golden Pippin).—Fruit, small, two inches high, and about two and a half broad at the base; roundish- ovate. Skin, entirely covered with fine yellow coloured russet. Eye, small and closed, set in a small and slightly plaited basin. Stalk, short, inserted in a round cavity. Flesh, greenish white tinged with yellow, crisp, brisk, and aromatic. A dessert apple of the first quality; in use during September and October. The tree attains a good size, is an abundant bearer, very healthy, and not subject to canker. BRABANT BELLEFLEUR (Glory of Flanders; Iron Apple).— Fruit, large, three inches and a half wide, and three and a quarter high ; roundish-ovate, inclining to oblong or conical, ribbed on the sides, and narrowing towards the eye. Skin, greenish yellow, changing to lemon yellow as it attains maturity, and striped with red next the sun. Hye, large and open, with long broad segments, set in a wide and angular basin. Stalk, short, inserted in a deep and wide cavity, which is lined with brown russet. Flesh, yellowish white, firm, crisp, and juicy, with a sugary, aromatic, and pleasantly sub-acid flavour. An excellent culinary apple of the finest quality ; in use from Novem- ber to April. The tree is hardy, and though not strong, is a healthy grower, attaining the middle size, and an excellent bearer, This variety was forwarded to the gard f th i i tee be of eh, gardens of the London Horticultural Society BRADDICK’S NONPAREIL (Ditton Nonpareil).—Fruit, medium sized; roundish and flattened, inclining to oblate. Skin, smooth, greenish yollow in tho shade, and brownish red next the sun, russety APPLES. 23 round the eye, and partially covered, on the other portions of the surface, with patches of brown russet. Hye, set in a deep, round, and even basin. Stalk, half an inch long, inserted in a round and rather shallow cavity. Flesh, yellowish, rich, sugary, and aromatic. One of the best winter dessert apples; in use from November to April, and by many considered more sweet and tender than the old Nonpareil. The tree is quite hardy, a slender grower, and never attains to a large size, but is a very excellent bearer. It succeeds well on the paradise stock, and is well adapted for dwarfs, or for being grown as an espalier. This excellent variety was raised by John Braddick, Esq., of Thames Ditton. Brandy Apple. See Golden Harvey. BREEDON PIPPIN.—Fruit, small, two inches and a half wide, and two inches and a quarter high; roundish, and somewhat oblate, broader at the base than the apex, where it assumes somewhat of a four-sided shape. Skin, deep dull yellow tinged with reddish orange, inclining to red on the side exposed to the sun, and marked with a few traces of delicate brown russet. Eye, open, with short ovate reflexed segments, which are frequently four in number, set in a broad, shallow, and plaited basin. Stalk, half an inch to three quarters long, inserted in a round and shallow cavity. Flesh, yellowish, firm, and with a rich, vinous, and brisk flavour, resembling that of a pine-apple. This is one of the best dessert apples; and is in use during October and November. It bears some resemblance to the Court of Wick, but is considerably richer in flavour than that variety. The tree is hardy, a slender grower, and does not attain a large size; it is, however, an excellent bearer. It is well adapted for dwarf training, and succeeds well on the paradise stock. This esteemed variety was raised by the Rev. Dr. Symonds Breedon, at Bere Court, near Pangbourne, Berkshire. BRICKLEY SEEDLING.—Fruit, small, two inches and a half broad, and two inches high; roundish, and narrowing towards the apex. Skin, greenish yellow in the shade, and red where exposed to the sun, with a few streaks of red where the two colours blend. Eye, small and open, set in a smooth and rather shallow basin. Stalk, short, inserted in a wide cavity. Flesh, yellowish, firm, rich, sugary, and highly flavoured. A very desirable winter dessert apple, of first-rate quality ; it is in use from January to April. The tree is hardy and an abundant bearer. BRIDGEWATER PIPPIN.—Fruit, large, roundish, and somewhat flattened, with prominent ribs on the sides, which extend to the basin of the eye. Skin, deep yellow, strewed with russety dots, and with a blush of red which sometimes assumes a lilac hue néar the stalk. Eye, 24 THE FRUIT MANUAL. large and open, set in a deep and angular basin. — Stalk, rather short, inserted in a deep, wide, irregular, and angular cavity. Flesh, yellowish, briskly and pleasantly flavoured. . A good culinary apple of second-rate quality ; in use from October to December. This is a very old English variety, being mentioned by Rea, in 1665, and of which he says, “It is beautiful to the eye, and pleasant to the palat. BRINGEWOOD PIPPIN.—Fruit, small, two inches and a half wide, and an inch and three quarters high; almost round, a good deal like a flattened Golden Pippin. Skin, of a fine rich yellow colour, covered with greyish dots, russety round the eye, and marked with a few russety dots on the side next the sun. Eye, small and open, with reflexed segments, and placed in a shallow basin. Stalk, short and slender, inserted in a moderately deep cavity, which is lined with greenish grey russet. Flesh, yellowish, firm, crisp, and sugary, with a rich and perfumed flavour. An excellent, though not a first-rate dessert apple; in use from January to March. Its only fault is the flesh being too dry. The tree is hardy, but a weak and slender grower, and never attains a great size. It succeeds well on the paradise stock. This is one of the varieties raised by Thomas Andrew Knight, Esq., of Downton Castle, Herefordshire, and which he obtained by impregnating the Golden Pippin with the pollen of the Golden Harvey, BRISTOL PEARMAIN.—Fruit, small, about two inches and a quarter wide, and the same in height; oblong, slightly angular on the side, and ridged round the eye. Skin, dull yellowish green, with a few pale stripes of crimson, and considerably covered with patches and dots of thin grey russet on the shaded side, but marked with thin dull red, striped with deeper and brighter red, on the side exposed to the sun, and covered with numerous dark russety dots. Hye, small and closed, with erect, acute segments, set in a deep, round, and plaited basin. Stalk, short, inserted in a shallow cavity, which is lined with thin brown russet, strewed with silvery scales. Flesh, yellow, firm, not very juicy, but briskly flavoured. An apple of little merit; in use from October to February. The only place where I have ever met with this variety is in the neighbourhood of Odiham, in Hampshire. ’ BROAD-END (Winter Broading ; Kentish Broading ; Broading).— Fruit, large, three inches and three quarters broad, and three inches high ; roundish, broadest at the base, and considerably flattened at the ends, somewhat oblate. Skin, yellowish green in the shade, but tinged with red next the sun, interspersed with a few streaks of red, and covered in Some places with patches of fine russet. Eye, large and open, set in a rather deep and angular basin. Stalk, short, inserted in a deep cavity. Flesh, yellowish white, firm, crisp, rich, juicy, and with a pleasant sub-acid flavour. APPLES, 25 An excellent culinary apple of the first quality ; in use from November to Christmas. The tree is a strong, healthy, and vigorous grower, and an excellent bearer. Broading. See Broad-end. BROAD-EYED PIPPIN.—Fruit, large and oblate. Skin, greenish yellow in the shade, and slightly tinged with red on the side exposed to the sun. Lye, large and open, set in a wide and shallow basin. Flesh, yellowish white, firm, crisp, brisk, and juicy. An excellent culinary apple, of the first size and quality; in use from September to January, but said by Forsyth to keep till May. This is a very old English variety ; it is mentioned by Ray, who makes it synonymous with Kirton or Holland Pippin. BROMLEY.—Fruit, below medium size, two inches and 2 quarter wide, and two inches high; roundish. Skin, of a bright lemon yellow very much covered with crimson, and streaked with darker crimson, extending almost over the whole surface, but paler on the shaded side. Eye, open, with broad leafy segments, set in a narrow basin. Stalk, short and slender, set in a round deep cavity. Flesh, yellowish white, firm, crisp, very juicy, and with a grateful acidity. This is one of the best cider apples, and as a sauce apple it is un- surpassed. It keeps till February, when it is as hard and firm in the flesh as it was in October. This is grown in the Gloucestershire orchards, where it is greatly esteemed. BROOKES’S.— Fruit, small, two inches wide, and the same in height; conical. Skin, yellow in the shade, but orange, thinly mottled with red, next the sun, and considerably covered with thin brown russet. Eye, open and prominent, with reflexed segments, and placed in a very shallow basin. Stalk, short, inserted in a small, round, and shallow cavity, which is lined with rough russet. Flesh, yellowish, firm, not very juicy, but with a rich, sweet, and highly aromatic flavour. A dessert apple of the first quality; in use from September to February. The tree is a slender grower, and never attains a great size, but is a good bearer. BROUGHTON.—Fruit, small, conical, and regularly formed. Skin, pale greenish yellow in the shade, but covered with fine, delicate, lively red, which is marked with a few streaks of deeper red on the side next the sun, and strewed with minute russety dots. Eye, small and closed, set in a shallow and plaited basin. Stalk, half an inch long, inserted in a round and shallow cavity. Flesh, greenish yellow, tender, delicate, brisk, sugary, and richly flavoured. A valuable dessert apple of first-rate quality; in use from October to December. 26 THE FRUIT MANUAL. BROWN KENTING.—Fruit, above medium size, two inches and three quarters wide, and two inches and a half high; roundish, and slightly ribbed on the sides. Skin, greenish yellow, marked with distinct and well defined figures, and reticulations of russet, like the Fenouillet Jaune, on the shaded side and over the base, but. green, ~ which is almost entirely covered with a coating of smooth, thin, pale brown russet, on the side next the sun. Eye, small and closed, set in a narrow and shallow basin. Stalk, an inch long, slender and woody, inserted in a funnel-shaped cavity, which is of a green colour, and very slightly marked with russet. Flesh, yellowish, crisp, and tender, with a brisk, somewhat sugary, and pleasant aromatic flavour. An excellent dessert apple, of first-rate quality; in use from October to Christmas, after which it becomes mealy. BROWNLEES’ RUSSET.—Large, roundish-ovate, and rather flattened. Skin, green and russety, with brownish red next the sun. Eye, closed. Stalk, short, deeply inserted. Flesh, greenish white, tender, juicy, sweet, briskly flavoured, and aromatic. An excellent late apple, suitable either for cooking or the dessert; in use from January to May. This was introduced by Mr. William Brownlees, 4 nurseryman at Hemel Hemp- sted, Herts, about the year 1848, Brown Spice. See Aromatic Russet, Brummage Pippin. See Birmingham Pippin. BULL'S GOLDEN REINETTE.—Fruit, exactly similar in shape to a medium sized Blenheim Pippin. Skin, more highly coloured than that variety, the side next the sun being covered with a cheek of deep, brilliant, crimson; on the shaded side it is yellow, with a few broken streaks of pale crimson, the whole surface sparingly dotted with rather large grey dots. Eye, quite open, set in a plaited saucer-like basin. Stalk, half an inch long, inserted in a round, even, and deep cavity ; russety over the base. Flesh, yellowish, very tender, juicy, sweet, and with a fine aroma. A very handsome apple of the first quality, suitable for the dessert, and in use in December and January. Bunyard’s Seedling. See Alexandra. Burntisland Pippin. See Aromatic Russet. BURN’S SEEDLING.—Fruit, medium sized, two inches and three quarters wide, and two inches and a quarter high; roundish, flattened at the base, and narrowing towards the apex, sometimes inclining to conical. Skin, yellow, but with a blush and a few streaks of red next the sun, marked with a few patches of russet, and sprinkled with russety dots, which are thickest round the eye. Eye, large and open, set in a shallow and irregular basin. Stalk, short, thick, and fleshy, generally obliquely inserted by the side of a fleshy swelling, and APPLES. 27 surrounded with a patch of rough russet. Flesh, yellowish, tender, juicy, and sub-acid. An excellent culinary apple of the first quality; in use from October to Christmas. This variety was raised by Mr. Henry Burn, gardener to the Marquis of Ayles- bury, at Savernake Forest, near Marlborough. Bur-Knot. See Oslin. BURR-KNOT (Bide’s Walking-stick).—Fruit, large, round, and even in its outline. Skin, shining, of a clear lemon yellow colour, and with a blush of red on the side next the sun. Hye, closed. Stalk, half an inch long. Flesh, white, tender, juicy, and of an agreeable acid flavour. A good kitchen apple; in use during October and November. The tree is a close and compact grower, and a profusion of burrs are produced . on the branches which emit incipient roots, Ifa branch furnished with these burrs is inserted in the ground it will take root and become a tree. The name of “ Bide’s Walking-stick ” originated from a person of that name having cut a branch for a walking-stick in Cheshire and brought it to his place near Hertford, and inserting it in the ground, it took root and became a tree. Butters. See Baldwin. BYSON WOOD RUSSET.—Fruit, below medium size; oblato- ovate, regularly and handsomely shaped. Skin, green, entirely covered with ashy grey russet, and strewed with greyish white freckles. Hye, small, and slightly closed, set in a round and even basin. Stalk, an inch long, slender, inserted in a rather shallow and angular cavity. Flesh, greenish, firm, crisp, and juicy, with a brisk, sugary, and aromatic flavour. A dessert apple of the first quality; in use from December to February. Caldwell. See Rymer. Calville Blanche. See Calville Blanche d’ Hiver. CALVILLE BLANCHE D’ETE (White Summer Calville; Calville Blanche).—Fruit, medium sized, about three inches broad, and two inches high; roundish and flattened at the ends, with prominent ribs on the sides, which extend to the eye and form ridges round the apex —the true character of the Calvilles. Skin, tender and delicate; when ripe, of a very pale straw colour, and without the least tinge of red on the side exposed to the sun, but sometimes marked with a few traces of delicate russet, but no dots. Eye, large, and closed with long, broad, acuminate segments, and get in a pretty deep and very angular basin. Stalk, three quarters of an inch long, stout, inserted in a wide and rather shallow cavity, which is lined with thin russet. Flesh, white, tender, and delicate, with a sweet and pleasant flavour. A very good early culinary apple, but not of the finest quality, being too soft and tender; it is ripe during August, and lasts till the middle of September. 28 THE FRUIT MANUAL. The tree is a very strong and vigorous grower, with a large round head, and is an excellent bearer. It is distinguished by its very large foliage, the leaves being four and a half inches long by three and a quarter broad. This is an old continental variety, but has been very little noticed by writers on pomology. It is mentioned in the Jardinier Frangais of 1653, and by De Quintinye ; but the first work in which it is either figured or described is Knoop’s “Pomologie.” Duhamel does not notice it, although it is enumerated in the cata- logue of the Chartreuse, from whose garden he received the materials for produc- ing his work on fruits. CALVILLE BLANCHE D’HIVER (Calville Blanche; Bonnet Carré; White Winter Calville).—Fruit, large, three inches and a half wide, and three inches and a quarter high ; roundish and flattened, with broad un- even and unequal ribs, extending the whole length of the fruit, and terminating at the apex in prominent unequal ridges. Skin, delicate, pale yellow tinged with green, becoming bright golden yellow at maturity, washed with deep red on the side next the sun, and strewed with brown dots and a few markings of greyish white russet. Eye, small and closed with stout and pointed segments,.set in a deep, irregular, five-ribbed basin, which is surrounded with knobs. Stalk, three quarters of an inch long, slender, and inserted the whole of its length in a deep and angular cavity, which is lined with russet. Flesh, yellowish white, delicate, and juicy, with a rich, lively, arid agreeable aromatic flavour. A valuable winter apple, admirably adapted for all culinary pur- poses, and excellent also for the dessert. It is in use from January to April. The tree is a strong and vigorous grower, and a good bearer, but does not attain more than the middle size. It is rather liable to canker in damp situations, and is better suited for a dwarf than a standard; if grown on the paradise stock the appearance of the fruit is very much improved. This variety is sometimes called Pomme Glace, which is, however, a distinct variety, known by the names of Rouge des Chartreur, and Pomme de Concombre; it is a Taney of Calville Blanche d’Hiver; the fruit is about the size of an egg, but twice as long. CALVILLE MALINGRE (Malingre d’Angleterre).— Fruit, very large, elongated, ribbed like the Calville Blanche d’Hiver, but not so much flattened as that variety. Skin, a little yellow on the shaded side, and of a beautiful deep red next the sun, which is marked with stripes of darker red, strewed all over with minute dots. Eye, small, set ina broad, deep, and angular basin, which is surrounded with prominent knobs. Stalk, slender, deeply inserted in an angular cavity. Flesh, white, delicate, very juicy, and charged with an agreeable acid. A culinary apple of the first quality ; in use from J anuary to April, and ‘“ keeps well.’ Tho tree is a very vigorous grower, much more so than the gene- rality of the Calvilles; it is very hardy and an abundant bearer, and APPLES. 29 is better adapted for being cultivated as a dwarf than an espalier; but it does not succeed well on the paradise stock. _ According to the French pomologists, this variety seems to have some connec- tion with this country, but there is no evidence that it was at any period grown to any extent in England, or that it was ever known to any of our early pomologists. It is said by some that the name malingre is applied to this variety from the fruit becoming mealy or unsound, but from the observation in the Chatreux Catalogue, “est bonne cuite pour les malades,” it is more probable that it is so called from being useful to invalids, CALVILLE ROUGE D’AUTOMNE (Autumn Calville; Autumn Red Calville).—Fruit, large, three inches and a half wide, and three and ® quarter high; not so much flattened as the other Calvilles. Skin, pale red, with a trace of yellow, on the shaded side, but of a beautiful deep crimson next the sun, and marked with yellowish dots on the shaded side. Eye, half open, set in a rather shallow and ribbed basin, which is lined with fine down. Stalk, rather short, inserted in a wide and deep cavity, which is lined with russet. Flesh, white, tinged with red under the skin, and very much so on the side which is exposed to the sun; it is tender, delicate, and juicy, with a pleasant, vinous, and violet scented flavour. A culinary apple of inferior quality in this country, but highly esteemed on the Continent, both as a culinary and a dessert fruit. It is in season during October and November. The tree is a strong and vigorous grower, and attains the largest size. It is also an abundant bearer. To have the fruit in perfection it ought to be grown on the paradise stock as an open dwarf, in a fine sandy loam, and not too closely pruned. CALVILLE ROUGE D’ETE (Red Calville).—Fruit, medium sized, two inches and a half wide, and about the same high; roundish, nar- rowing towards the apex, and with prominent ribs on the sides like the other Calvilles. Skin, yellowish white, streaked and veined with red on the shaded side, but covered with beautiful deep shining crimson on the side next the sun, and strewed with numerous white dots. Hye, small and prominent, set in a narrow and wrinkled basin. Stalk, from an inch to an inch and a half long, inserted in a deep and narrow cavity, which is lined with thin russet. Flesh, white tinged with red, crisp, and tender, agreeably and pleasantly flavoured. A culinary apple of second-rate quality, ripe during July and August. The flesh is stained with red, particularly on the side next the sun, and partakes somewhat of the flavour of the strawberry. It is valued only for its earliness. The tree is of small habit of growth, but an excellent bearer. There is great confusion subsisting between this variety and the Passe-pomme Rouge, which Duhamel has described under the name of Calville d’Eté. CALVILLE ROUGE D’HIVER.—Fruit, large, about three inches high, and the same in width; oblong, but not nearly so much ribbed on the sides as the other Calvilles already described. Skin, covered 30 THE FRUIT MANUAL. with a bluish bloom, deep shining crimson on the side next the sun, but paler red on the shaded side, and strewed with numerous yellowish dots. Eye, large and closed, with long segments set in a deep warted and wrinkled basin. Stalk, slender, three quarters of an inch long, inserted in a deep cavity, which is lined with thin brown russet. “Flesh, greenish white stained with red, not very juicy, tender, vinous, and with a pleasant perfumed flavour. : A culinary apple of second-rate quality, ripe during November and December. The tree attains about the middle size, is vigorous and healthy in its young state, and is a good bearer. Itis well adapted for growing as dwarfs on the paradise stock, and requires a rich and warm soil. CALVILLE ROUGE DE MICOUD.—Fruit, below medium size; oblate, and ribbed on the sides. Skin, tough, and bitter tasted, red all over, but of a deeper and darker colour on the side next the sun, and streaked and spotted with paler red on the shaded side. Eye, open, placed in a wide and deep basin. Stalk, long, inserted in a round cavity. Flesh, yellowish, white, tender, and delicate, crisp, sweet, and perfumed. This curious apple has the extraordinary property of producing three crops of fruit in one season. The first flowers appear at the usual time in April, the second in June, and then for a time it ceases to produce any more till the month of August, when it again blooms during the whole of that month, September, October, and November, until it is checked by the severity of the frosts. The first fruit is generally ripe during August; the second in October, which are about the size of a pigeon’s egg, and quite as good as the first. And so on it continues until retarded by the frosts; but those last produced are rarely fit for use. This variety was first brought into notice by M. Thouin, of Paris, who says the tree originated on the farm of the Baroness de Micoud, near La Charité sur Loire, in the department of Niévre, Cambridge Pippin. See Bedfordshire Foundling. Camuesar. See Retnette Blanche d’ Espagne. Canada Reinette. See Reinette de Canada. Canadian Reinette. See Reinette de Canada, CARAWAY RUSSET.—Fruit, below medium size, two inches and a half wide, and about two inches high; oblate, even and regular in its outline. Skin, covered with a very thin coat of pale brown russet, which is dotted with darker russet, and on the sun side the colour is inclining to orange. Eye, wide open, with broad reflexed segments, set in a pretty deep, wide, and saucer-like basin. Stalk, short, and rather slender, inserted in a deep cavity. Flesh, yellowish, firm, crisp, rich, juicy, and sweet, with a very fine aroma. A dessert apple of great excellence, which keeps till February. Carel’s Seedling. See Pinner Seedling. APPLES. 31 CARLISLE CODLIN.—Fruit, above medium size; ovate, flat at the base, irregular and angular on the sides. Skin, smooth and unctuous, pale yellow, and strewed with a few russety specks. Eye, cloged, set in a narrow, rather deep, and plaited basin. Stalk, very short, imbedded in the cavity, which is lined with russet, a few lines of which extend over the base. Flesh, white, tender, crisp, and juicy, with a fine, brisk, and sugary flavour. A culinary apple of the first quality; in use from August to December. The tree is very hardy, a free grower, and an abundant bearer. As it does not attain a great size, it may be grown more closely together than most other sorts. It is a dwarf variety of the old English Codlin. It is one of the most useful as well as one of the best culinary apples we have, being fit for use when no larger than a walnut, and after attaining their growth continuing in perfection as late as Christmas. If blanched in warm water, when used small, the outer rind slips off, and they may be baked whole ; their colour is then a trans- parent green; and their flavour is exquisite, resembling that of a green apricot. When it is about the size of a large nutmeg, it may be made into apple marma- lade, or a dried sweetmeat, which rivals the finest Portugal plum. CAROLINE.—Fruit, medium sized; roundish. Skin, fine rich deep yellow, streaked with broad patches of red. Eye, small, set in a narrow and plaited basin. Stalk, short, inserted in a shallow cavity, which is lined with russet. Flesh, firm, brisk, juicy, and highly flavoured. A culinary apple of first-rate quality; in use from November to February. This variety was named in honour of Lady Caroline Suffield, the wife of Lord Suffield, of Blickling and Gunton Hall, Norfolk (Lindley). CASTLE MAJOR.—Fruit, very large, being three incheg and a half wide, and two inches and three quarters high ; roundish ovate. Skin, smooth, deep lively green, with a brownish tinge, where exposed to the sun, strewed all over with minute russet dots, which are large and reddish next the sun. Eye, open, with broad, flat, ovate segments, set in a deep and plaited basin. Stalk, three quarters of an inch long, inserted in a deep, round, and slightly russety cavity. Flesh, greenish white, very tender, delicate, and marrowy, juicy, brisk, and pleasantly flavoured. A culinary apple of the finest quality, and surpassed by none for the purpose to which it is applicable; it is in use from October to January. This is a valuable apple to the market gardener, and is now exten- sively cultivated in the Kentish orchards, particularly about Faversham and Sittingbourne, for the supply of the London markets. CATSHEAD.—Fruit, large, three inches and a quarter broad, and the same in height; oblong, nearly as broad at the apex as at the base, with prominent ribs on the sides, which extend into the basin of the eye, and terminate in several knobs. Skin, smooth and unctuous, pale 82 THE FRUIT MANUAL. green, but with a brownish tinge next the sun, and strewed with minute russety dots. Eye, large and open, set in a large, angular, and rather deep basin. Stalk, short, and slender for the size of the fruit, inserted in a shallow and angular cavity. Flesh, tender, juicy, and sweet, with a pleasant, acid, and slightly perfumed flavour. ost One of our oldest and best culinary apples; it is in use from October to January. The tree is a strong and vigorous grower, and attains the largest size, and though not an abundant bearer during the early period of its growth, it is much more productive as it becomes aged. In the Horticultural Society’s Catalogue of Fruits, and also in Lindley’s Guide to the Orchard, this is made synonymous with the Costard of Ray, which is undoubtedly an error, the Costard being a distinct variety. The Catshead is one of our oldest varieties, and was always highly esteemed for its great size. Phillips, in his poem on Cyder, says— Why should we sing the Thrift, Codling or Pomroy, or of pimpled coat The Russet, or the Cat’s-Heaa’s weighty orb, Enormous in its growth, for various use Tho’ these are meet, tho’ after full repast, Are oft requir’d, and crown the rich dessert.” In Ellis’s “ Modern Husbandman,” he says the Catshead is “a very useful apple to the farmer, because one of them pared and wrapped up in dough serves with little trouble for making an apple-dumpling, so much in request with the Kentish farmer, for being part of a ready meal, that in the cheapest manner satiates the keen appetite of the hungry ploughman, both at home and in the field, and, there- fore, has now got into such reputation in Hertfordshire, and some other counties, that it is become the most common food with a piece of bacon or pickle-pork for families.” CELLINI.—Fruit, rather above medium size; roundish and flat- tened at both ends. Skin, rich deep yellow, with spots and patches of lively red on the shaded side, and bright red streaked and mottled with dark crimson next the sun, with here and there a tinge of yellow breaking through. Eye, large and open, with short, acute, and re- flexed segments, and set in a shallow and slightly plaited basin. Stalk, very short, inserted in a funnel-shaped cavity. Flesh, white, tender, very juicy, brisk, and pleasantly flavoured, with a somewhat balsamic aroma. A culinary apple of the first quality; in use during October and November. It is a fine, showy, and handsome apple, bearing a strong resemblance to the Nonesuch, from which in all probability it was raised. It originated with Mr. Leonard Phillips, of Vauxhall. Chalmers’ Large. See Dutch Codlin. CHERRY APPLE (Scarlet Siberian Crab).—Fruit, very small, about three quarters of an inch broad, and the same in height; oblato-oblong. Skin, thin and shining, of a beautiful lemon colour on the shaded side, but entirely covered with dark blood-red on the side exposed to the sun, and which extends towards the shaded side of a fine crimson. Stalk, very slender, an inch and a half long, inserted APPLES. 83 in a small round cavity. Eye, small, without any segments, and placed in a shallow basin. Flesh, yellow, firm, crisp, and juicy, with a very pleasant and lively sub-acid flavour. A beautiful little apple, more resembling a cherry in its general appearance than an apple. It is ripe in October. The tree, when full grown, is from fifteen to twenty feet high, and produces an abundance of its beautiful fruit. It is perfectly hardy, and may be grown on almost any description of soil. It forms a beautiful object when grown as an ornamental tree on a lawn or shrubbery. CHRISTIE'S PIPPIN.—Fruit, below medium size, two inches and a half wide, and two inches high ; oblate, without angles, and hand- somely shaped, Skin, yellow, tinged with green on the shaded side ; but streaked and mottled with red next the sun, and speckled all over with large russety dots. Hye, partially closed, set in a round, even, and rather shallow basin. Stalk, short and slender, not protruding beyond the margin, inserted in a deep cavity, which is lined with russet. Flesh, yellowish white, tender, brisk, juicy, sugary, and pleasantly flavoured. A dessert apple of the first quality ; in use from December to February. The tree is an abundant bearer, but constitutionally weak, a delicate grower, and subject to canker and mildew. On the paradise stock it forms a beautiful, compact, and handsome little pyramid. It was raised by a Mr, Christie, at Kingston-on-Thames. Christ’s Golden Reinette. See Dutch Mignonne. Chucket Egg. See Teuchat’s Egg. Claremont. See Winter Greening. CLAYGATE PEARMAIN.—Fruit, medium sized; pearmain-shaped. Skin, dull yellow mixed with green, and a thin coating of russet and numerous dots on the shaded side, but marked with broken stripes of dark red on the side exposed to the sun. Eye, large and open, with long segments set in a deep basin. Stalk, an inch long, inserted in a smooth and rather deep cavity. Flesh, yellowish, crisp, juicy, rich, and sugary, partaking of the flavour of the Ribston Pippin. A valuable and highly esteemed dessert apple of the first quality ; it comes into use in November, and will continue till March. The tree, though not a strong or vigorous grower, is hardy and healthy, attains the middle size, and is an abundant bearer. It suc- ceeds well grafted on the paradise stock, and grown as an espalier or an open dwarf. Its shoots are slender and drooping. This excellent variety was discovered by John Braddick, Esq., growing in a hedge near his residence at Claygate, a hamlet in the parish of Thames Ditton, in Surrey. Clifton Nonesuch. See Fearn’s Pippin. Clissold’s Seedling. See Lodgemore Nonpareil. D 84 THE FRUIT MANUAL. CLYDE TRANSPARENT. —Fruit, rather below medium size; roundish and irregularly angular in its outline. Skin, with a clear bright red which completely covers the side next the sun, mixed here and there with a short broken streak of darker crimson ; on the shaded side it is clear straw yellow. Hye, closed, inserted in a shallow and plaited basin. Stalk, very short, included in a deep smooth funnel- shaped cavity. Flesh, yellowish, crisp, sweet, and juicy. CLUSTER GOLDEN PIPPIN (Cluster Pippin ; Twin-cluster Pippin ; Thickset).—Fruit, small, two inches and a quarter wide, and two inches high; round, and slightly flattened at the top, very fre- quently two united, forming one fruit with two distinct eyes. Skin, smooth, greenish yellow, with a tinge of orange on the exposed side when ripe, and covered with markings and network of thin grey russet, with large patches round the stalk and the eye. Hye, large and open, nearly level with the surface. Stalk, short. Flesh, yellowish, firm, crisp, brisk, and sweet. A good second-rate apple, remarkable more for its peculiarity of being produced in united pairs than for its excellence. It is in use from November till March. Cluster Pippin. See Cluster Golden Pippin. Coates’s. See Yorkshire Greening. Coeur de Pigeon. See Pigeon. Cobbett’s Fall Pippin. See Reinette Blanche d’Espagne. COBHAM (Pope’s).—Fruit, large ; ovate, handsomely and regularly formed. Skin, clear yellow, tinged with greenish patches, and strewed with dark dots; on the side next the sun it is marked with a few faint streaks of crimson. Eye, large and open, like that of the Blenheim Pippin, and set in a wide and plaited basin. Stalk, short, deeply inserted in a round cavity, which is lined with rough russet. Flesh, yellowish, tender, crisp, sugary, and juicy, with a rich and excellent flavour. A very valuable apple, either for the dessert or culinary purposes ; it is in use from November to March. This variety has all the proper- ties of the Blenheim Pippin, and is much superior to it, keeps longer, and has the great advantage of being an early and abundant bearer. An excellent dessert apple, with somewhat of the flavour of Ribston Pippin. September to January. I met with this excellent apple in the neighbourhood of Sittingbourne, in Kent, about the year 1842. The account I received of it was, that the original tree grew in the garden of a cottager of the name of Pope, at Cellar Hill, in the parish of Linstead, near Sittingbourne. It was highly prized by its owner, to whom the crop afforded a little income, and many were the unsuccessful applications of his neighbours for grafts of what became generally known as Pope’s Apple. The proprietor of Pope's cottage built a row of other dwellings adjoining, in the gardens of which there were no fruit-trees, and, for the sake of uniformity, he cut down Pope’s apple-tree, notwithstanding the offer of twenty shillings a-year more rent to spare it. The tree, being condemned, was cut down in 1846, at which period it was between fifty and sixty years old. The name of Cobham was given to it by Kirke the nurseryman at Brompton. APPLES, 35 COCCAGEEH.—Fruit, medium sized; ovate. Skin, fine yellow, smooth, and marked with green specks. Eye, small and closed. Stalk, short. Flesh, yellowish white, soft, sharply acid, and austere. One of the oldest and best cider apples; in use from October to December. Although it is perhaps the most harsh and austere apple known, and generally considered only fit for cider, still it is one of the best for all culinary purposes, especially for baking, as it possesses a particularly rich flavour when cooked. COCKLE’S PIPPIN (Nutmeg Pippin).—Fruit, medium sized ; conical or ovate, and slightly angular on the sides. Skin, greenish yellow, changing as it ripens to deeper yellow, dotted with small grey dots, and covered all over the base with delicate pale brown russet. Eye, small, and slightly closed, set in an irregular and somewhat angular basin. Stalk, an inch long, rather slender, and obliquely inserted in a round and deep cavity, which is lined with russet. Flesh, yellowish, firm, tender, crisp, juicy, and sugary, with a pleasant aromatic flavour. An excellent dessert apple, of the finest quality ; in use from January to April. This was raised by a person of the name of Cockle, near Godstone, in Surrey, and it is extensively grown in this as well as the adjoining county of Sussex. COCKPIT.—Fruit, about medium size; obtuse ovate, and some- what angular on the sides. Skin, green, changing as it ripens to greenish yellow, with a faint orange tinge next the sun; covered all over with small russety dots and some lines of russet. Hye, closed, with converging segments, placed in a rather shallow puckered basin. Stalk, about half an inch long, inserted in an abrupt cavity, which is lined with russet. Flesh, yellowish white, tender, juicy, and with a pleasant, brisk acidity. A culinary apple of good quality ; ripe during November and De- cember. ; In Yorkshire this is a favourite apple. COE’S GOLDEN DROP.—Fruit, small and conical ; even and regular. Skin, yellow, with a few crimson spots next the sun, and marked with small patches of thin, delicate russet. Eye, small and open, even with the surface, and surrounded with a few shallow plaits. Stalk, three quarters of an inch long, inserted in small and shallow depression, which, together with the base, is entirely covered with russet. Flesh, greenish yellow, firm, crisp, and very juicy, brisk, sugary, and vinous. A delicious little dessert apple of the first quality; in use from November to May. The tree is hardy, a free, upright grower, and a good bearer, It does well on the paradise stock for dwarf and espaliers. This excellent variety was introduced to notice by Gervase Coe, of Bury St. Edmunds, who raised the Golden Drop Plum. It has been said that it is a very old variety, which has existed for many years in some Essex orchards, but was propagated by Coo as a seedling of his bias D 36 THE FRUIT MANUAL. COLE.—Fruit, large, three inches and a quarter broad, and two and a half high; roundish, considerably flattened, almost oblate, and angular on the sides. Skin, yellowish, almost entirely covered with deep crimson, and slightly marked with russet. Eye, large and closed, set in a wide and open basin. Stalk, long, covered with down, and inserted in a close, narrow cavity, with a fleshy prominence on one side of it. Flesh, white, firm, juicy, and sweet, with a rich, brisk, and easant flavour. ” i Gictaate early kitchen apple, and second-rate for the dessert. It is in use during August and September, and will even keep as long as Christmas if well preserved. . ; The tree is hardy, vigorous, and a good bearer; and on account of the size of the fruit should be grown rather ag a dwarf than a standard. Colonel Vaughan’s. See Kentish Pippin. Combermere Apple. See Mére de Ménage. Concombre Ancien. See Reinette Blanche d’ Espagne. Concombre des Chartreuses. See St. Julien. Copmanthorpe Crab. See Dutch Mignonne. CORNISH AROMATIC.—Fruit, above medium size, three inches wide, and two inches and three quarters high ; roundish, slightly flat- tened, and narrowing towards the eye. Skin, yellow on the shaded side, and covered with large patches of pale brown russet, which extend all over the base, and sprinkled with green and russety dots; but of a beautiful bright red, which is streaked with deeper red, and strewed with patches and dots of russet, on the side exposed to the sun, Eye, small and closed, with long flat segments, which are reflexed at the tips and set in an irregular basin. Stalk, short, inserted in a deep and narrow cavity, which is lined with russet. Flesh, yellowish, firm, crisp, juicy, rich, and highly aromatic. A yaluable dessert apple of first-rate quality ; in use from October to Christmas. The tree is a free grower and an excellent bearer. CORNISH GILLIFLOWER.—Fruit, large ; ovate, angular on the sides, and ribbed round the eye, somewhat like a Quoining. Skin, dull green on the shaded side, and brownish red streaked with brighter red on the side next the sun; some parts of the surface marked with thin russet. Hye, large and closed, set in a narrow and angular basin. Stalk, three quarters of an inch long, inserted in a rather shallow cavity. Flesh, yellowish, firm, rich, and aromatic, This is one of our best dessert apples, remarkable for its rich and aromatic flavour ; it is in use from December to May. The tree is hardy, and a free grower, attaining the middle size, but not an abun- dant bearer ; it produces its fruit at the extremities of the last year’s wood, and great care should, therefore, be taken to preserve the bearing APPLES. 37 shoots. It succeeds well grafted on the paradise stock, and grown as an espalier or an open dwarf. This valuable apple was brought into notice by Sir Christopher Hawkins, who sent it to the London Horticultural Society in 1818. It was discovered about the beginning of the present century, growing in a cottager’s garden near Truro, in Cornwall, The name July-flower is very often applied to this and some other varieties of apples, and also to flowers; but it is only a corruption of the more. correct name, Gilliflower, which is derived from the French Girofle, signifying a clove, and hence the flower, which has the scent of that spice, is called Giroflier, which has been transformed to Gilli- flower. In Chaucer's ‘‘ Romaunt of the Rose” he writes it Gylofre : “There was eke wexyng many a spice As Clowe Gylofre and liquorice.” : Turner writes it Gelower and Gelyfloure. The proper name, therefore, is Gilliflower, and not July-flower, as if it had some reference to the month of July. CORSE HILL (Corset Hill; Cosset Hill),—Fruit, below medium size, two inches and a quarter wide, and over two inches high ; short pearmain-shaped, smooth and even in its outline, narrowing abruptly from the middle to the crown, which gives the upper part of the fruit a snouted figure. Skin, thick and membranous, shining, pale lemon on the shaded side, but with a fine bright red cheek on the side next the sun, which frequently extends over two thirds of the surface of the fruit, and the whole is thickly strewed with minute russety points. Kye, rather large, and closed with long and broad leaf-like segments, placed in a round, even, and saucer-like, slightly plaited basin. Stalk, a mere fleshy knob, but occasionally, and very rarely, a quarter of an inch long and woody, inserted in a very shallow cavity lined with pale brown russet. Flesh, white, tender, not very juicy, brisk, and slightly sweet. A culinary apple of second-rate quality, which takes well, and is in use during December and January. It is much grown in the Gloucestershire orchards, and received its name from having been raised at Corse Hill, neat Gloucester, where the seedling tree is still existing. I received it from T. Wintle, Esq., of Gloucester. Corset Hill. See Corse Hill. Cosset Hill. See Corse Hiil. COSTARD (Coulthard; Prussian Pippin).—Fruit, above medium size, two inches and three quarters, or three inches wide, and three inches and a quarter high; oblong, but narrowing a little towards the eye, distinctly five-sided, having five prominent ribs on the sides, which extend into the basin of the eye, and form ridges round the crown. Skin, smooth, dull yellowish green, strewed all over with imbedded grey specks. ye, partially closed with long acuminate segments, and set in a rather deep and angular basin. Stalk, about a quarter of an 38 THE FRUIT MANUAL. inch long, inserted in a round, rather shallow, and narrow cavity. Flesh, greenish white, tender, juicy, and with a brisk and pleasant sub-acid flavour. : 2 a An excellent culinary apple of first-rate quality. It is in season from October to Christmas. The tree is hardy, a strong and vigorous grower, with strong downy shoots, and an abundant bearer. The Costard is one of our oldest English apples. It is mentioned under the name of “ Poma Costard,” in the fruiterers’ bills of Edward the First, in 1292, at which time it was sold for a shilling a hundred. The true costard is now rarely to be met with, but at an early period it must have been very extensively grown, for the retailers of it were called Costardmongers, an appellation now transformed into Costermongers. It is mentioned by William Lawson, in 1597, who, in his quaint style, says, “Of your apple-trees you shall finde difference in growth. A good pipping will grow large, and a Costard-tree : stead them on the north side of your other apples, thus being placed, the least will give sunne to the rest, and the greatest will shroud their fellowes.” Modern authors make the Costard synonymous with the Catshead, chiefly, I think, on the authority of Mr. George Lindley, who has it so in the “ Guide to the Orchard ” ; but this is evidently an error. All the early authors who mention both varieties regard them as distinct. Parkinson describes two varieties of Costard —the “ Gray ” and the “ Greene.” Of the former he says, “It is a good great apple, somewhat whitish on the outside, and abideth the winter. The Green Costard is like the other, but greener on the outside continually.” Ray describes both the Catshead and Costard as distinct, and Leonard Meager enumerates three varieties of Costard in his list—the white, grey, and red; but which of these is identical with that described above, it is difficult now to determine. Some etymologists, and Dr. Johnson among the number, consider this name to be derived from Cost, a head ; but what connection there is between either the shape or other appearance of this apple, and a head, more than any other variety, must puzzle any one to discover. Is it not more probable that it is derived from Costatus (Anglice, costate, or ribbed), on account of the prominent ribs or angles on its sides ? I think this a much more likely derivation. COUL BLUSH.—Fruit, medium sized ; roundish, and angular on the sides. A good deal resembling the Hawthornden. Skin, pale yellow, marked with dull red next the sun, and streaked and dotted with deeper red. Stalk, slender. Flesh, yellowish, crisp, juicy, brisk, and well-flavoured. An excellent culinary apple; in use from October to February. It is said to be of finer flavour than the Hawthornden, and to be even a good dessert apple. The tree is hardy, a strong, vigorous, and upright grower, and an abundant bearer. It is well suited for all northern and exposed situations. This is one of the varieties raised by Sir G. S. Mackenzie, Bart., of Coul, Rosshire. Coulthard. See Costard. COURT OF WICK (Fry's Pippin; Golden Drop; Knightwick Pippin; Phillips’ Reinette; Wood’s Huntingdon ; Weeks’ Pippin; Yellow Pippin).—Fruit, below medium size ; roundish ovate, regular and handsome. Skin, when fully ripe, of a fine clear yellow, with bright orange, which sometimes breaks out in a faint red next the sun, , APPLES. 89 and covered all over with russety freckles. Eye, large and open, with long, acuminate, and reflexed segments, set in a wide, shallow, and even basin. Stalk, short and slender, inserted in a smooth and even cavity, which is lined with thin russet. Flesh, yellow, tender, crisp, very juicy, rich, and highly flavoured. ‘ One of the best and most valuable dessert apples, both as regards the hardiness of the tree, and the rich and delicious flavour of the fruit, which is not inferior to that of the Golden Pippin. It is in use from October to March. The tree attains the middle size, is healthy, hardy, and an abundant bearer. There is scarcely any description of soil or exposure where it does not succeed, nor is it subject to the attacks of blight and canker. It grows well on the paradise stock, producing fruit much larger than on the crab, but not of so long duration. There are some soils, such as the Hastings sand, which produce the fruit of Court of Wick of a fine clear orange with a somewhat carmine cheek on the side next the sun. This variety is said to have originated at Court of Wick, in Somersetshire, and to have been raised from a pip of the Golden Pippin. COURT-PENDU-PLAT (Courtpendi ; Court-pendi plat rougedtre ; Court-pend& rond gros; Court-pend&d rond tres gros; Court-pendt rond rougeatre; Court-pend&i rosat; Court-pendi musqué; Court- pendt-rouge musqué; Court-pendit rouge; Courpendi vermeil; Co- rianda rose; Kurtzstiel; Court-pend& rouge; Court-pendit rosaar ; Reinette Court-pendt rouge; Princesse Noble Zoete; Garnons ; Woolaton Pippin; Wise Apple).—Fruit, medium sized ; oblate, regu- larly and handsomely shaped. Skin, bright green at first on the shaded side, but changing as it ripens to clear yellow, marked with traces of russet, and russety dots; but entirely covered with rich deep red next the sun. Stalk, short and deeply inserted. Hye, large and open, with short segments which are reflexed at the tips, set in a wide, rather deep basin. Flesh, yellow, firm, crisp, very juicy, richly fla- voured. A valuable dessert apple of the first quality, in use from December to May. The tree is of small growth, very hardy, and an abundant bearer. Grafted on the paradise stock it makes excellent bushes and espaliers. The blossom of this variety expands later than that of any other variety, and on that account is less liable to be injured by spring frosts; and hence it has been called the Wise Apple. This is not the Capendu of Duhamel, as quoted by Lindley and Downing ; neither is it the Court-Pendu of Forsyth and De Quintinye, that variety being the Fenouillet Rouge of Duhamel. The Courpendu ot Miller is also a different apple from any of those just mentioned, and is distinguished by having a long and slender stalk, ‘ so that the fruit is always hanging downwards.” The name of this variety is derived from Corps pendu, translated by some Hanging Body, whereas that of the variety above described is from Court pendu, signifying suspended short, the stalk being so short that the fruit sits, as it were, upon the branch. The name Capendu, or Capendua, is mentioned by the earliest authors, but applied to different varieties of apples. It is met with in Ruellius, Tragus, Curtius, and 40 THE FRUIT MANUAL. Dalechamp, the latter considering it the Cestiana of Pliny. Curtius applies the name to a yellow apple, and so also does Ruellius ; but Tragus considers it one of the varieties of Passe-pomme. He says: “ Capendua magna sunt alba et dulcia, in quorum utero semina per maturitatem sonant, Ruellio Passipoma apellantur.” They are also mentioned by J. Bauhin: “ Celeberrimum hoc pomi genus est totius Europz, sic dicta, quod ex curto admodum pendeant pediculo.” COWARNE RED.—Fruit, of a pretty good size, a little more long than broad, but narrow at the crown, in which appear a few obtuse and undefined plaits. Eye, small, with very short converging segments of the calyx. Stalk, hardly half an inch long, very stiff and straight. Skin, a small part of it pale gold on the shaded side and round the base, but of a bright red over a great part, and where fully exposed to the sun, of an intense, deep, purplish crimson; there are numerous short streaks, which mark the shady part of the fruit. Specific gravity of its juice, 1069. A cider apple, which takes its name from the parish of Cowarne, near Broom- yard, in Herefordshire, where it was raised about the beginning of the last century (Lindley). COX’S ORANGE PIPPIN.—Fruit, medium sized ; roundish-ovate, even, and regular in its outline. Skin, greenish yellow, and streaked with red in the shade, but dark red where exposed to the sun, and this extends over three fourths of the whole surface. Over the coloured part are patches and traces of ash grey russet forming a smooth and firm crust. Hye, small and open, filled with stamens and with short erect segments, set in a somewhat shallow saucer-like basin which is entirely lined with russet. Stalk, half an inch long, some- what fleshy, set in a moderately deep cavity, which has a slight swell- ing on one side, and is covered with russet extending over the base. Flesh, yellowish, very tender in the grain, crisp, juicy, and sweet, with a fine perfume. One of the best dessert apples; in use from October to February. The tree is admirably adapted for dwarfs or pyramids, succeeds well on the paradise stock, and is a free bearer. This excellent variety was raised at Colnbrook Lawn, near Slough, Bucks, by a Mr. Cox. It originated in 1830, and is said to have been from a pip of Ribston Pippin. COX’S POMONA.—Fruit, above the medium size, sometimes large ; ovate, and somewhat flattened and angular. Skin, yellow, and very much streaked with bright crimson. Eye, slightly open, set in a deep and angular basin. Stalk, an inch long, and deeply inserted. Flesh, white, tender, delicate, and pleasantly acid. A first-rate and very handsome culinary apple, ripe in October. This was raised by Mr. Cox of Colnbrook Lawn, who also raised Cox’s Orange Pippin. CRAY PIPPIN.—Fruit, below medium size; conical, and angular on the sides. Skin, pale yellow with a tinge of red next the sun. APPLES. 41 Hye, small and closed, set in an even basin. Stalk, short, and deeply inserted. Flesh, yellow, crisp, sweet, and highly flavoured. An excellent dessert apple; ripe in October. This variety was raised at St. Mary’s Cray, in Kent, by Richard Waring, Esq., and was exhibited at the London Horticultural Society on the 15th of October, 1822. CRIMSON QUEENING (Scarlet Queening ; Summer Queening ; Red Queening; Herefordshire Queening).—Fruit, medium sized, conical. Skin, deep crimson all over, except a small portion on the shaded side, which is pale yellow. Eye, small and closed. Stalk, short. Flesh, white with a red tinge under the skin, tender, juicy, sweet, and with a nice aroma. A second-rate apple, suitable either for the dessert or kitchen use. In season from December till March. Croft en Reich. See Galloway Pippin. CROFTON SCARLET.—Fruit, medium sized; oblate, slightly angular on the sides. Skin, covered with yellowish russet, except on the side next the sun, where it is bright red, with a mixture of russet. Eye, set in a wide and shallow basin. Stalk, short, inserted in a moderately deep cavity. Flesh, firm, crisp, juicy, sugary, and richly flavoured. A most delicious dessert apple, of first-rate quality ; in use from October to December, and does not become mealy. The Scarlet Crofton is of Irish origin. D’Arey Spice Pippin. See Baddow Pippin. DARLING PIPPIN.—Fruit, of medium size ; oblato-conical. Skin, bright lemon yellow, thickly set with small imbedded pearly specks. Eye, small, and placed in a shallow basin, surrounded with prominent plaits. Stalk, short and slender, not deeply inserted. Flesh, yel- lowish, firm, crisp, juicy, and sugary, with a pleasant sub-acid flavour. A dessert apple of good quality ; in use from November to January. This is one of our old English varieties, It is mentioned by Rea in 1665, who calls it “a large gold yellow apple, of an excellent, quick, something sharp taste, and bears well.” It is also noticed by Ray as ‘* Pomum delicatulum Cestrix.” DAVID T. FISH.—Fruit, large, roundish, obtusely angular, flat- tened at both ends. Eye, small, nearly closed, set in a shallow basin. Stalk, short and slender. Skin, smooth, of a clear straw or lemon colour, having here and there a few small specks of russet, and on the exposed side it is slightly flushed with crimson. Flesh, heavy, solid, yet tender and juicy, with a pleasant sub-acid flavour. A good and handsome kitchen apple; in use during December and January. This was raised by Messrs. Rush & Yeates, of Chester. Delaware. See Trumpington. 42 THE FRUIT MANUAL. DE NEIGE (Fameuse; La Fameuse).—Fruit, about the medium size, two inches and a half broad, and two inches high; roundish, sometimes oblate. Skin, tender, smooth, and shining, of a beautiful pale waxen yellow colour, tinged with pale red, on the shaded side, but covered with deeper red on the side next the sun. ye, small, half- open, and set in a shallow and plaited basin. Stalk, half an inch long, inserted in a round and pretty deep cavity. Flesh, pure white, very tender and delicate, sweet, and pleasantly flavoured. A very beautiful and handsome apple, but not of great merit. It is suitable for dessert use, and is in perfection from November to January. The tree is of a small habit of growth, hardy, and bears well; but in some soils it is liable to canker. This variety is supposed to be of Canadian origin, and was introduced to this country by a Mr. Barclay of Brompton, near London. It is grown very extensively in Canada, and is very highly appreciated. The name of Pomme de Neige has been applied to several very distinct varieties, and it can be traced back as far as the beginning of the seventeenth century ; but the variety to which it was then applied, and which appears to have been a sort of early White Codlin, has long since disappeared, and any attempt to identify it must rest on mere conjecture. DEVONSHIRE BUCKLAND (Dredge’s White Lily ; White Lily; Lily Buckland)—Fruit above medium size, roundish, and flattened, angular on the sides, Skin, waxen yellow, strewed with minute russet dots. Eye, open. Stalk, deeply inserted. Flesh, yellow, crisp, very juicy, brisk, sweet, and perfumed. A very good and useful apple, either for culinary or dessert use. In season from October to February. DEVONSHIRE QUARRENDEN (Quarrington ; Red Quarrenden ; Sack Apple).—Fruit, rather below medium size; oblate, and sometimes a little angular in its outline. Skin, smooth and shining, entirely covered with deep purplish red, except where it is shaded by a leaf or twig, and then it is of a delicate pale green, presenting a clear and well-defined outline of the object which shades it. Eye, quite closed, with very long tomentose segments, and placed in an undulating and shallow basin, which is sometimes knobbed, and generally lined with thick tomentum. Stalk, about three quarters of an inch long, fleshy at the insertion, deeply set in a round and funnel-shaped cavity. Flesh, white tinged with green, crisp, brisk, and very juicy, with a rich vinous and refreshing flavour. A very valuable and first-rate dessert apple. It ripens on the tree the first week in August, and lasts till the end of September. It is one of the earliest summer dessert apples, and at that season is parti- cularly relished for its fine, cooling, and refreshing vinous juice. The tree attains a considerable size ; it is particularly hardy, and a most prolific bearer. It succeeds well in almost every soil and situa- tion, and is admirably adapted for orchard planting. In almost every latitude of Great Britain, from Devonshire to the Moray Frith, I have APPLES, 438 observed it in perfect health and luxuriance, producing an abundance of well ripened fruit, which, though not so large, nor so early in the northern parts, still possessing the same richness of flavour as in the south. This is supposed to be a very old variety, but there is no record of it previous to 1693, when it is mentioned by Ray ; and except by Mortimer, it is not noticed by any subsequent writer till within a very recent period. It seems to have been un- known to Switzer, Langley, and Miller ; nor do I find that it was grown in any of the London nurseries before the beginning of the present century. The only early catalogue in which I find it is that of Miller & Sweet of Bristol, in 1790. DEVONSHIRE QUEEN.—Fruit, medium sized; roundish ovate, with prominent angles on the sides, which extend to the eye, where they form prominent ridges. Skin, entirely covered with deep, rich crimson, which is marked and streaked with a deeper shade of the same colour ; but where shaded there is a slight patch of yellow. The whole surface is shining as if varnished. Eye, closed and deeply sunk. Stalk, half an inch long, slender, deeply inserted. Flesh, yel- lowish, white in the centre; but under the skin it is deeply tinged with red, and this extends sometimes to the core; soft and tender, with a strong aromatic and pleasantly acid flavour. A very beautiful apple of good quality, ripe in the beginning of October, and must be eaten as soon as ripe. Ditton Nonpareil. See Braddick’s Nonpareil. Doctor Harvey. See Harvey Apple. DOG’S SNOUT.—Fruit, medium sized, two inches and three quarters long, and the same broad; oblong, narrowing towards the crown, with prominent angles on the sides, which terminate at the apex in bold ridges; the base of the fruit is flattened, and the crown narrow. , Skin, smooth and greasy to the feel, of a pale yellowish green, except on the side next the sun, where there is a faint blush of pale crimson marked with several broken stripes of dark bright crimson, the whole surface strewed with distinct russety dots. Eye, small and closed, placed in a shallow, puckered, and angular basin. Stalk, over an inch long, very slender, inserted in a deep and narrow basin, with a swelling of the ‘flesh on one side of it, and from which issue ramifications of russet which extend over the base of the fruit. Flesh, greenish white, tender, and marrow-like, agreeably acid, and pleasantly flavoured. A culinary apple; in use during December and January, but only of second-rate quality. Ireceived this some years ago from Mr. W. Barratt, of Wakefield. It is somewhat like the Keswick Codlin, but with a much longer stalk. DOWNTON PIPPIN.—Fruit, small, somewhat cylindrical, and flattened at the ends, bearing a resemblance to the Golden Pippin. Skin, smooth, of a fine lemon yellow colour, and with a slight tinge of red next the sun, marked. with a few traces of delicate russet, and 44 THE FRUIT MANUAL. strewed with numerous pale brown dots. Eye, large and quite open, with long, flat, acuminate segments, set in a wide, flat, and shallow basin. Stalk, slender, half an inch long, and inserted in a shallow cavity which is lined with delicate russet. Flesh, yellowish white, delicate, firm, crisp, and juicy, with a rich, brisk, vinous, and some- what aromatic flavour. A dessert apple of first-rate quality, resembling the Golden Pippin both in size, shape, and colour, as well as flavour. It is in use from November to January. The tree is a strong, healthy, and vigorous grower, a most abundant bearer, and attains about the middle size. It may be grown as an open dwarf, and is well suited for espaliers. The fruit is also valuable for the cider it produces, the specific gravity of the juice being 1080. This excellent variety was raised by Thomas Andrew Knight, Esq., of Downton Castle, from the seed of the Isle of Wight Orange Pippin, impregnated with the pollen of the Golden Pippin, and the original tree is still in existence at Wormsley Grange, Herefordshire. DRAP D'OR (Bay Apple; Early Summer Pippin).—Fruit, rather large, roundish, narrowing towards the eye. Skin, smooth and shining, of a fine pale yellow colour intermixed with a greenish tinge, which is disposed in faint stripes, extending from the base to the apex on the shaded side, but of a clearer and deeper yellow on the side next the sun, the whole marked with patches of delicate dark brown russet, and strewed with numerous russety dots; sometimes there is a faint tinge of red on the side next the sun. Eye, small and closed, with acuminate segments, which are covered with white tomentum, and set in a wide, deep, irregular, and plaited basin. Stalk, very short, and somewhat fleshy, inserted in a wide, rather shallow, and smooth cavity. Flesh, yellowish white, tender, crisp, and juicy, with a brisk, vinous, and sugary flavour. A pretty good apple of second-rate quality, more suitable for culinary purposes than the dessert. It is in use from October to Christmas. The tree is a healthy and free grower, attaining about the middle size, and is a free and early bearer, being generally well set with fruit buds. It requires a rich soil and warm situation. There is another apple totally different from this to which the name of Drap d’Or is applied. See Fenouillet Jaune. Dredge’s Beauty of Wilts. See Harvey's Pippin. DREDGE’S FAME.—Fruit, above medium size, roundish-ovate, and furrowed round the eye. Skin, greenish yellow, covered with patches of thin russet, mottled with pale red on the side next the sun. Eye, closed, set in a deep angular basin. Stalk three-quarters of an inch long. Flesh, firm, crisp, juicy, sugary, with a rich aromatic flavour. This is a valuable and very excellent apple, suitable either for dessert use or culinary purposes. It is in use from December to March. In APPLES. 45 his letter to Mr. Forsyth, referred to above, Mr. Dredge says, ‘‘ This is the best apple yet known ; in eating from Easter till Midsummer—most excellent.” The tree is hardy, a vigorous grower, an early and abundant bearer, but according to Rogers, liable to be attacked by the woolly aphis; still, I have never found it more susceptible of that disease than most other varieties. There are several other varieties mentioned by Forsyth as seedlings of Dredge’s, which I have not met with, as Dredge’s Queen Charlotte, Dredge’s Russet, and Dredge’s Seedling. I have also in my collection Dredge’s Emperor and Lord Nelson, both of which are grown in the West of England, but I have not yet had an opportunity of seeing the fruit. It is, however, a question whether these are really seedlings of Dredge’s or not; there are several varieties to which he affixed his name which have been ascertained to be identical with others that existed before him, such as Dredge’s White Lily, which is synonymous with Devonshire Buckland and Dredge’s Beauty of Wilts, which is the same as Harvey’s Pippin. Dredge’s White Lily. See Devonshire Buckland. Duc d’Arsel. See Nonpareil. Duck’s Bill. See Winter Pearmain. DUKE OF DEVONSHIRE.—Fruit, medium sized, roundish-ovate. Skin, of uniform lemon yellow colour, with a dull red cheek ; the surface veined with russet. Kye, large and open, set in a wide and deep basin. Stalk, very short. Flesh, yellowish, crisp, juicy, rich, and sugary, with a fine aroma. ; An excellent dessert apple ; in use from February till May. DUCHESS OF OLDENBURG.—Fruit, large, about three inches and a quarter wide, and two inches and a half high ; round, and some- times prominently ribbed on the sides and round the eye. Skin, smooth, greenish yellow on the shaded side, and streaked with broken patches of fine bright red on the side next the sun, sometimes assuming a beautiful dark crimson cheek ; it is covered all over with numerous russety dots, particularly round the eye, where they are large, dark, and rough. Eye, large and closed, with long broad segments, placed in a deep and angular basin. Stalk, long and slender, deeply inserted in a narrow and angular cavity. Flesh, yellowish white, firm, crisp, and very juicy, with a pleasant, brisk, and refreshing flavour. An excellent early dessert apple of the first quality; ripe in the middle of August, and continues in use till the end of September. The tree is hardy, a free grower, and an excellent bearer. This variety is of Russian origin. DUMELOW'S SEEDLING (Dumelow’s Crab; Normanton Wonder ; Wellington).—Fruit, large, roundish, and flattened. Skin, pale yellow, 46 THE FRUIT MANUAL. strewed with large russet points, with a tinge of pale red on the side next the sun, which is sometimes almost entirely covered with a bright red cheek. Eye, large and open, with broad reflexed, acuminate seg- ments, set in an irregular, uneven, and pretty deep basin. Stalk, half an inch long, deeply inserted in a narrow and funnel-shaped cavity, which is lined with russet. Flesh, yellowish white, firm, crisp, brisk, and very juicy, with a slight aromatic flavour. One of the most valuable culinary apples; it is in use from November to Mareh. The tree is one of the strongest, and most vigorous growers, very hardy, and an excellent bearer. The young shoots, which are long and stout, are thickly covered with large greyish white dots, which readily distinguish this variety from almost every other. This excellent apple was raised by a person of the name of Dumeller (pro- nounced Dumelow), a farmer at Shakerstone, a village in Leicestershire, six miles from Ashby-de-la-Zouch, and is extensively cultivated in that and the adjoining counties under the names of Dumelow’s Crab. It was first introduced to the neighbourhood of London by Mr. Richard Williams, of the Turnham Green Nursery, who received it from Gopsal Hall, the seat of Earl Howe, and presented specimens of the fruit to the Horticultural Society in 1820, It was with him that the name of Wellington Apple originated, and by which only it is now known in the London markets. - Dundee. See Golden Reinette. DUTCH CODLIN (Chalmers’ Large ; Glory of the West).—Fruit, very large, irregularly roundish or oblong, with prominent ribs extend- ing from the base to the eye. Skin, pale greenish yellow, slightly tinged with orange, red next the sun. Stalk, short and thick. Eye, small, set in a deep angular basin. Flesh, white, firm, pleasantly sub- acid. A good bearer, and one of the best kitchen apples. August to September. DUTCH MIGNONNE (Christ’s Golden Reinette ; Copmanthorpe Crab ; Stettin Pippin).—Fruit, rather large, roundish, and handsome, narrowing @ little towards the eye, where it is sometimes slightly ribbed. Skin, dull greenish yellow, marked all over with broken streaks of pale red and crimson, with traces of russet, and numerous russety dots, which are thickest round the eye. Eye, small and closed, with short and pointed segments, placed in a deep and narrow basin. Stalk, an inch long, inserted in a round and deep cavity, which, with a portion of the base, is lined with rough russet. Flesh, yellow, firm, crisp, very juicy, rich, sugary, and aromatic. A very valuable and delicious dessert apple ; in use from December to April. The tree is hardy, a vigorous grower, and a very abundant bearer. It attains about the middle size when fully grown. The shoots are thickly set with fruit spurs. It is well adapted for dwarf or espalier training, and for these purposes succeeds well on the paradise stock. Earl of Yarmouth’s Pearmain. See Oanead Pearmain. APPLES. 47 EARLY ALMOND (White Codlin).—Fruit, very large, three inches and a half in diameter, and three inches high; conical, with very prominent angles on the sides, which extend to the apex, where they form bold and acute ridges, which terminate in the basin of the eye. Skin, of an uniform greenish yellow, which changes to a fine lemon yellow when fully. ripe, and here and there a large patch of green between the ribs near the stalk. Hye, half open, with long acuminate bright green, and woolly segments set in a rather deep and angular basin. Stalk, short and slender, imbedded in a very deep, round, and funnel-shaped cavity. Flesh, quite white, exceedingly tender and marrow-like, with a mild and agreeable acidity. Aremarkably fine culinary apple; in use from the beginning of August, and lasting throughout the month. It is one of the largest and best culinary apples I know. The Early Almond is cultivated in the Essex and Berkshire orchards, Early Bough. See Large Yellow Bough. Early Crofton. See Irish Peach. EARLY HARVEST (Early French Reinette; July Pippin; Prince’s Harvest ; Prince’s Early Harvest ; Large Early ; July Early Pippin ; Yellow Harvest; Large White Juneating; Tart, Bough; Prince’s Yellow Harvest; July Early Pippin; Pomme d’Eté, of Canada).— Fruit, of medium size, two inches and three quarters wide, and two inches and a quarter high; round. Skin, smooth and shining, pale yellowish green at first, but changing to clear pale waxen yellow as it ripens, with a faint blush of red next the sun, and set with imbedded white specks, particularly round the eye. Eye, small and slightly closed, set in a round and shallow basin. Stalk, half an inch long, in- serted in a rather shallow somewhat russety cavity. Flesh, white, tender, crisp, and juicy, with a quick and pleasant sub-acid flavour. An estimable and refreshing early dessert apple, of the first quality ; ripe in the end of July and the beginning of August. The tree is a healthy and free, though not a vigorous grower, and an abundant bearer. It is well adapted for dwarf or espalier training when grown on the paradise stock, and ought to find a place in every collection, however small. Though of American origin, this variety succeeds to perfection in this country, a qualification which few, of the American apples possess. EARLY JOE.—Fruit, below medium size, two inches and a quarter wide, and nearly an inch and three quarters high ; roundish, or some- times quite oblate, slightly angular, particularly round the crown. Skin, smooth and shining, almost entirely covered with thin bright] red, with darker clouds of the same colour next the sun, on the shaded side it is rich yellow, tinged with red. Eye, quite closed, with leaf-like segments, set in a flat puckered basin. Stalk, three quarters of an inch long, inserted in a deep narrow cavity. Flesh, yellowish, very tender, juicy, with a delicate and pleasant flavour. 48 THE FRUIT MANUAL. A pretty dessert apple; ripe in the end of August and beginning of September. In shape and size, as well as colour, it considerably resembles the Devonshire Quarrenden, but the colour is much paler and brighter than in that variety. An American apple said to have been raised in Ontario County, New York ; but some think it is a native of Connecticut. EARLY JULIEN—Fruit of medium size, two inches and three quarters wide and two inches and a quarter high ; roundish, slightly flattened, and prominently ribbed from the eye downwards to the base. Skin, smooth, pale yellow, with an orange tinge next the sun, strewed all over with minute dots and a few whitish specks. Eye, closed, with broad segments, and set in a deep, irregular, and angular basin. Stalk, short, not extending beyond the base, and inserted in a deep and angular cavity. Flesh, yellowish white, crisp, very juicy, and with a brisk, pleasant, and balsamic flavour. An excellent early culinary apple, of first-rate quality, ripe in the second week of August. It might with propriety be called the Summer Hawthornden, as it equals that esteemed old variety in all its properties. The tree is healthy and hardy, but not a large grower. It is, how- ever, a good bearer, though not so much so as the Hawthornden, and is well adapted for growing as a dwarf. Early Margaret. See Margaret. EARLY NONPAREIL (Hicks’ Fancy; New Nonpareil; Stagg's Nonpareil).—Fruit, small, roundish, narrowing towards the eye. Skin, greenish yellow, changing to deep yellow as it attains maturity, russety, and spotted with grey spots. Eye, open, set in a wide basin. Stalk, short, and deeply inserted. Flesh, yellowish white, crisp, juicy, brisk, and aromatic. This is a very nice tender-fleshed dessert apple, and very juicy. In use from October to December. Early Red Juneating. See Margaret. Early Red Margaret. See Margaret. EARLY SPICE.—Fruit, of medium size, two inches and three quarters wide, and two inches and a quarter high; roundish, and somewhat angular. Skin, smooth, of an uniform pale yellow or straw colour, and thinly strewed with greenish dots. Eye, small and open, with long, reflexed segments, and set in a small basin. Stalk, three quarters of an inch long, deeply inserted in a rather angular cavity, which is thickly lined with russet. Flesh, white, tender, marrowy, and very juicy, with a pleasant, refreshing, and sub-acid flavour. An excellent early culinary apple, which is well suited for baking, and is also good as an eating apple. It is ripe in the first week of. August, but soon becomes woolly after being gathered, Early Striped Juneating. See Margaret. APPLES. 49 Early Summer Pippin. See Drap d’Or. EARLY WAX.—Fruit, below medium size, two inches wide, and two inches and a half high; oblong, and somewhat ribbed, particularly at the base. Skin, thick and membranous, of an uniform waxen yellow colour. Eye, partially open, with long reflexed segments, and set in a moderately deep basin. Stalk, long and slender, inserted in a deep and angular cavity, from which issue prominent ribs. Flesh, yellowish white, tender and soft, with a sweet and abundant juice. A dessert apple of ordinary merit, valuable only for its earliness, as it ripens in the first week of August, but does not keep any time. Easter Pippin. See Winter Greening. ECKLINVILLE SEEDLING.—Fruit, large, roundish and flattened, even in its outline, and slightly angular round the eye. Skin, bright, rather deep lemon colour, with a tinge of green, strewed, but not thickly, with large russet dots, and with a crimson blush on the side exposed to the sun. Eye, large, with closed segments, deeply set in an angular basin. Stalk, half an inch long, slender, not protruding beyond the flat base of the fruit. Flesh, white, tender, and full grained, with a brisk acidulous flavour. This is a handsome and excellent culinary apple ; in use from October to Christmas. The tree is a great bearer. The tree was raised at Ecklinville, four miles from Portaferry, and eighteen from Belfast, by a Scotch gardener of the name of Logan, more than half a century ago, and it is now extensively grown in Ireland and the south of Scotland. Edinburgh Cluster. See Sir Walter Blackett’s. Edmonton Aromatic. See Kerry Pippin. EDMUND JUPP.—Fruit, rather below medium size, roundish- ovate, even and regular. Skin, smooth, yellow, sometimes with an orange tinge next the sun, strewed with a few russet spots. Hye, half open. Stalk, very short. Flesh, yellowish, tender, juicy, and brisk, with a piquant flavour. An excellent culinary apple. From September till December. The tree is a great bearer. A Sussex apple grown about Horsham, ELDON PIPPIN.—Fruit, small, round, and somewhat oblate and angular, prominently ribbed round the eye. Skin, yellow on the shaded side, but almost entirely covered with thin crimson, which is streaked with darker crimson on the side next the sun. Eye, closed and deeply set in a ribbed and irregular basin. Stalk, very short, set ina deep cavity lined with russet, which extends over the base of the fruit. Flesh, yellowish, or greenish yellow, very juicy, sweet, and richly flavoured, with a fine aroma. Avery excellent dessert apple ; in use from December till April. Elizabeth. See Golden Reinette. E 50 THE FRUIT MANUAL. EMPEROR ALEXANDER (Aporta; Russian Emperor).—Fruit, very large, heart-shaped. Skin, smooth, greenish yellow, with a few streaks of red on the shaded side, and orange streaked with bright red next the sun, the whole strewed with numerous russety dots. Hye, large, and half open, with broad, erect, and acuminate segments, set in deep, even, and slightly ribbed basin. Stalk, an inch or more in length, inserted in a deep, round, and even cavity, which is lined with russet. Flesh, yellowish white, tender, crisp, juicy, and sugary, with a pleasant and slightly aromatic flavour. A beautiful and valuable apple, both as regards its size and quality. It is more adapted for culinary than dessert use, but is also desirable for the latter were it only on account of its noble appearance at the table. Itisin use from September to December. The tree is a strong and vigorous grower, producing long stout shoots ; is perfectly hardy and a good bearer. This apple was introduced to this country by Mr. Lee, nurseryman, of Hammer- smith, in 1817, and was exhibited by him at the London Horticultural Society ; the specimen produced being five inches and a half in diameter, four inches deep, sixteen inches in circumference, and weighed nineteen ounces, ENGLISH CODLIN.—Fruit, large, conical, and irregular in its outline. Skin, fine yellow, with a faint red blush on the side exposed to the sun. Eye, closed. Stalk, short and stout. Flesh, white, tender, and agreeably acid. An early cooking apple; in use from August to September. Englischer Quittenapfel. See Lemon Pippin, English Nonpareil. See Nonpareil. English Pippin. See Golden Reinette, ESOPUS SPITZENBURGH (isopus Spitzenberg ; True Spitzen- burgh).—Fruit, large, three inches and a quarter wide, and three ‘inches high; ovate, and regularly formed. Skin, almost entirely covered with clear bright red, and marked with fawn-coloured russety dots, except on a portion of the shaded side, where it is yellow tinged and streaked with red. Eye, small and closed, set in a moderately deep and undulating basin. Stalk, slender, about an inch long, inserted in a wide, round, and deep cavity. Flesh, yellow, crisp, juicy, richly and briskly flavoured. A most excellent dessert apple ; in use from November to February. This is a native of the United States, and is there considered one of the best dessert apples, Along with the Newtown Pippin, it ranks as one of the most pro- ductive and profitable orchard fruits, but, like many, and indeed almost all the best American varieties, it does not attain to that perfection in this country that it does in its native soil. The tree is tender and subject to canker, and the fruit lacks that high flavour and peculiar richness which characterises the imported specimens. It was raised at Esopus, on.the Hudson, where it is still grown to a large extent. ESSEX PIPPIN.—Fruit, small; round and flattened, somewhat oblate, Skin, smooth, green at first, but becoming of a yellowish APPLES. 5r green as it ripens, and with a faint tinge of thin red where exposed to the sun. Eye, open, with long, reflexed, acuminate segments, placed in a shallow basin. Stalk, three quarters of an inch long, slender, inserted in a round and even cavity. Flesh, yellowish, firm, and crisp, with a brisk, sugary, and rich flavour. A dessert apple of first-rate quality, nearly allied to the Golden Pippin ; itis in use from October to February. Eve Apple. Seo Manks Codlin. Eve Apple. See Margaret. FAIR MATD OF TAUNTON.—Fruit, small, two inches and a quarter wide, and an inch and three quarters high; ovato-oblate, and rather irregularly formed. Skin, smooth and shining, thick and membranous, of a pale straw colour, and with a faint tinge of red on the side exposed to thesun ; thickly strewed all over with smallrussety dots. Eye, somewhat closed, with broad, flat segments, which are reflexed at the tips, and set in a shallow and plaited basin. Stalk, very short, inserted in a wide cavity, which is lined with rough brown russet. Flesh, yellowish white, tender, very juicy, sweet, and though not richly yet pleasantly flavoured. A dessert apple, but not of the first quality ; in use from November to February. : FAIRY.—-Fruit produced in clusters of from three to five, much in the same way as clusters of cherries; small, rather flattened at both ends, very even and regular in the outline. Skin, smooth and shining, covered with bright lively crimson, shaded with streaks of a deeper tinge, and on the unexposed side it is lemon yellow. Eye, closed, set . prominently, almost level with the surface, and surrounded with plaits. Stalk, sometimes less than a quarter of an inch long, and frequently straight, slender, and as much as an inch or more, inserted in a small, shallow cavity, which is russety. Flesh of a fine deep yellow, firm, crisp, very juicy, with a rich brisk flavour, and fine delicate aroma when eaten with the skin on. A pretty little apple which comes into use in December, and lasts till April. This was raised by Mr. Jennings in his nursery at Shipston-on-Stour, from seed of the Scarlet Siberian Crab or Cherry Apple. The seed was sown with no inten- tion of raising new varieties of fruit, but for stocks on which to graft the ordinary varieties of apples. One of these showing signs of fruit, Mr, Jennings grafted it upon a free apple stock. Fall Pippin. See Reinette Blanche d’Hspagne. FARLEIGH PIPPIN.—Fruit, medium sized; oblong-ovate, and with prominent ribs on the sides, which terminate at the crown in bold ridges. Skin, yellowish green on the shaded side, and brownish red where exposed to the sun. Eye, deeply set in an angular basin. Flesh, greenish, firm, rich, and ate E 52 THE FRUIT MANUAL. A dessert apple of first-rate quality; in use from January to April. The tree is a strong, vigorous, and upright grower, very hardy, and an abundant bearer. This variety originated at Farleigh, in Kent. FEARN’S PIPPIN (Ferris’ Pippin; Clifton Nonesuch).—Fruit, medium size; roundish, and flattened at both ends. Skin, pale green- ish yellow, streaked with dull red on the shaded side, and bright dark crimson, strewed with grey dots and small patches of russet, on the side next the sun, and extending almost over the whole surface. Eye, large, partially open, with broad connivent segments, which are reflexed at the tips, and set in a shallow and plaited basin. Stalk, a quarter of an inch long, inserted in a wide and shallow cavity. Flesh, yellowish white, firm, crisp, brisk, sugary, and pleasantly flavoured. An excellent apple, either for the dessert or culinary purposes ; it is in use from November to February. The tree is very hardy anda great bearer. It is grown very exten- sively by the London market gardeners for the supply of Covent Garden Market. FEDERAL PEARMAIN.—Fruit, above medium size, roundish and somewhat flattened, with obtuse angles on the sides, extending to the apex, where they form undulating ridges. Skin, yellowish, with a little red, and a few dark red streaks on the side next the sun, russety. Hye, deeply set in a ribbed basin. Stalk, half an inch long. Flesh, fine, delicate, very juicy, and with a rich vinous flavour. A first-rate dessert apple ; in use from December to March. Ferris’ Pippin. See Fearn’s Pippin. FILLBASKET.—Fruit, medium sized, two inches and a half wide, and the same in height; conical, round at the base, flattened at the apex, and distinctly angular on the sides. Skin, pale dull greenish yellow on the shaded side, and streaked with broken patches and pen- cillings of pale red where exposed to the sun, the whole covered with russety dots. Eye, closed, as if drawn together or puckered, placed level with the flat crown, and with a small knob or wart at the base of each segment. Stalk, threé quarters of an inch long, thickest at the insertion, and placed ina small, round, and shallow cavity, which is surrounded with dark brown russet. Flesh, greenish white, tender, juicy, and acid, with a brisk and pleasant flavour. An excellent culinary apple, extensively grown in the neighbourhood of Lancaster, where it is highly esteemed ; it is in use from October to January. This, which may be called the Lancashire Fillbasket, is very different from the Kentish variety of that name, FIRST AND LAST.—Fruit, medium sized; ovate, tapering ab- ruptly from the middle to either end, snouted towards the apex, which is narrow. Skin, with a patch of deep crimson on the side next the APPLES, 63 sun, and with a thick smooth crust of pale brown russet surrounding the colour ; the shaded side is yellow, with here and there tinges of red and streaks of the same colour. Eye, very large and open, beautifully star-like, with long reflexed segments set in a deep and narrow basin. Stalk, very slender, deeply inserted in a narrow cavity, which is lined with russet. Flesh, yellowish, tender, sweet, and brisk, with a peculiar Spicy aroma. An excellent culinary apple, and useful also in the dessert; in use from September till May. This is a Sussex apple, much grown in the northern part of the county about Horsham, and sent to Brighton market. Five-crowned Pippin. See London Pippin. FLANDERS PIPPIN.—Fruit, medium sized, three inches wide, and two and a quarter high; oblate, and marked on the sides with ten distinct angles, five of which are more prominent than the others. Skin, pale green, changing to pale greenish yellow as it ripens, and occa- sionally tinged with a cloud of thin dull red on the side exposed to the sun, and thinly strewed with a few dots. Eye, closed, with long and downy segments, set in a narrow and ribbed basin. Stalk, from half an inch to an inch in length, slender, and inserted in a deep funnel- shaped eavity, which is lined with russet. Flesh, white, tender, and marrow-like, juicy, and briskly flavoured. A culinary apple of second-rate quality ; in use during October and November. It is much grown in the Berkshire orchards. Flanders Pippin. See Mere de Ménage. FLOWER OF KENT.—Fruit, large; roundish, and considerably flattened, with obtuse angles on the sides, which extend into the basin of the eye, where they form prominent knobs on the apex. Skin, greenish yellow, thickly strewed with green dots on the shaded side ; but next the sun, dull red marked with patches and streaks of livelier red, and dotted with light grey dots. Eye, large and open, with broad reflexed segments, and placed in a large angular basin. Stalk, an inch long, thick and strong, deeply set in an angular cavity. Flesh, greenish white, firm, crisp, and exceedingly juicy, with a pleasant and briskly acid flavour. A first-rate kitchen apple from October to January. The tree is a pretty good bearer, one of the strongest and most vigorous growers, and more suitable for the orchard than the fruit garden. This is a very old variety, being mentioned by Parkinson, who was contem- poraneous with Shakespeare. FLUSHING SPITZENBURGH.—Fruit, medium sized; roundish, narrowing towards the eye. Skin, entirely covered with deep red, which is streaked with deeper red, except on any small portion where ithas been shaded, and there it is green, marked with broken streaks. 54 THE FRUIT MANUAL. and mottles of red, the whole surface strewed with light grey russety dots. Eye, small and closed, very slightly depressed, and surrounded with plaits. Stalk, nearly an inch long, inserted in a deep and russety cavity. Flesh, greenish, tender, sweet, juicy, and without any pre- dominance of acid. An American dessert apple which is of no merit in this climate, It is in use from October to January. FOREST STYRE (Stire).—Fruit, below medium size; roundish, inclining to oblate, regularly and handsomely shaped. Skin, pale yellow, with a blush of red on the side which is exposed to the sun, Eye, small and closed, with short obtuse segments, set in a shallow and plaited basin. Stalk, very short, inserted in a shallow cavity. Flesh, firm. ; ‘ Specific gravity of the juice from 1076 to 1081. This is a fine old Gloucestershire cider apple, which is extensively cultivated on the thin limestone soils of the Forest of Dean. The cider that it produces is strong bodied, rich, and highly flavoured. The tree produces numerous straight, luxuriant, upward shoots, like a pollard willow; it runs much to wood, and in deep soils attains a considerable size before it becomes fruitful. FORGE.—Fruit, medium sized, roundish, and obscurely ribbed. Skin, of a golden yellow colour, mottled with crimson on the shaded side, and dark red covered with dark crimson streaks on the side next the sun. Eye, small andclosed. Stalk, very short. Flesh, yellowish white, tender, juicy, sweet, and finely perfumed. A useful kitchen apple. The tree is a great and constant bearer. October to January. This is the cottauger’s apple par excellence in that part of Sussex which is conter- minous to Surrey and Kent. It is said to have originated near one of the old forges in the iron districts of Sussex near East Grinstead. FORMAN’S CREW.—Fruit, below medium size, oval, broadest at the base, and flattened at both ends. Skin, yellow and russety, with reddish brown on the side next the sun. Stalk, short. Eye, small. Flesh, greenish yellow, juicy, rich, and highly flavoured. One of the best dessert apples, with the flavour of Nonpareil and Golden Pippin. November to April. The tree is a great bearer, but is tender and subject to canker. It is well adapted for dwarf bushes, and espaliers when grafted on the paradise stock. This variety was raised by Thomas Seton Forman, Esq., Pennydarron Place, near Merthyr Tydvil. FORMOSA.—Fruit, medium sized, roundish, and rather irregular in its outline, being somewhat ribbed; sometimes inclining to oblate. Skin, greenish yellow on the shaded side, but almost entirely covered with crimson, and streaked with the same colour on the side next the sun. Hye, closed, set in an even basin. Stalk, half an inch long, APPLES. 65 rather deeply inserted. Flesh, yellow, with a greenish tinge, firm, crisp, juicy, brisk, sugary, and with a rather rich flavour. A useful apple, either for cooking or for the dessert; frequently confounded with the Ribston Pippin, to which it is somewhat similar, but to which it is inferior in flavour. FOULDEN PEARMAIN (Horrea’s Pearmain).— Fruit, below medium size, two inches and a half high, and about the same broad; ovate. Skin, yellow in the shade, and clear thin red on the side exposed to the sun, strewed all over with small russety dots. Eye, small and open, set in a narrow and shallow basin. Stalk, three quarters ofan inch long, inserted in a round and moderately deep cavity. Flesh, yellowish, tender, very juicy, and briskly acid. An excellent culinary apple, and suitable also for the dessert ; in use from November to March. This variety originated in the garden of Mrs. Horrex, of Foulden, in Norfolk, and was first brought into notice by Mr. George Lindley, who communicated it to the Horticultural Society, March 7, 1820. _ FOXLEY.—Fruit, growing in clusters of two or three together, very small, not much larger than a good sized cherry; roundish, and some- times a, little flattened, and narrowing towards the crown. Skin, deep, rich, golden yellow on the shaded side; and bright reddish orange on the side exposed to the sun. Eye, small and closed, not depressed, and surrounded with a few knobs. Stalk, about an inch long, inserted in a shallow cavity, which is-lined with russet. Flesh, yellow. Specific gravity of the juice, 1080. A valuable cider apple. This variety was raised by Thomas Andrew Knight, Esq., from the Cherry Apple, impregnated with the pollen of the Golden Pippin. It was named Foxley, from the seat of the late Uvedale Price, Esq., in whose garden, where it had been grafted, it first attained maturity. Mr. Knight says, “ There is no situation where the common Wild Crab will produce fruit, in which the Foxley will not produce a fine cider.” FRANKLIN’S GOLDEN PIPPIN (Sudlow’s Fall Pippin).—Fruit, medium sized, oblato-ovate, even and regularly formed. Skin, of an uniform deep yellow, covered all over with dark spots interspersed with fine russet, particularly round the apex. Kye, small, with long narrow segments overlapping each other, partially open, and set in a wide and deep basin. Stalk, short and slender, about half an inch long, inserted in a round, narrow, and smooth cavity. Flesh, yellow, tender, and crisp, very juicy, vinous, and aromatic. A dessert apple of first-rate quality; in use from October to December. The tree does not attain a large size, but is vigorous, healthy, and hardy, and un excellent bearer. It is well suited for a dwarf or espalier, and succeeds well on the-paradise stock. This is of American origin, and was introduced to this country by John Sudlow, Esq., of Thames Ditton, and first exhibited at the. London Horticultural Society in 1819. . 56 THE FRUIT MANUAL. French Crab.—See Winter Greening. FRIAR.—Fruit, of good size; somewhat conical, being broad at the base, and narrow at the crown. Skin, dark grass-green on the shaded side, and dark muddy livid red where exposed to the sun. Eye, sunk, and surrounded by four or five obtuse but prominent ridges. Stalk, short and stiff, notwithstanding which the fruit is generally pendant. Specific gravity of its juice, 1073. This is a cider apple cultivated in the north-west parts of Hereford- shire, where the climate is eold, and the soil unfavourable, and where proper attention is never paid by the farmer to the management of his cider, which in consequence is generally fit only for the ordinary pur- poses of a farm-house (Knight). The trees are vigorous and productive. Mr. Knight says, “ The Friar probably derived its name from some imagined ee between its colour and that of the countenance of a well-fed ecclesiastic.” Frith Pitcher. See Manks Codlin. FROGMORE PROLIFIC.—Fruit, large, roundish, very regular in outline. Skin, smooth, of a pale greenish yellow, slightly streaked and shaded with crimson on the side next the sun. Lye, rather small, closed in a deeply-sunk regular basin. Stalk, long, slender, very deeply inserted. Flesh, white, very tender, juicy, and sweet. In use from September to Christmas. Its great merit, however, rests in its cooking qualities, being one of the finest which is sent into the Royal household. This was raised in the gardens at Frogmore by the late Mr. Ingram. Fry’s Pippin. See Court of Wick. GALLOWAY PIPPIN (Croft-en-Reich).—Fruit, large, three inches and a half wide, and two inches and three quarters high; roundish, and obscurely angular round the basin of the eye. Skin, smooth, of a greenish yellow colour on the shaded side, and of a pale thin red, gradually blending into the yellow, on that exposed to the sun, strewed with russet dots, and here and there traces of russet. Hye, large and open, like that of Dumelow’s Seedling, with short depauperated segments set in a pretty deep basin, which is uneven. Stalk, very short, imbedded in the deep cavity, which is smooth. Flesh, yellowish with a greenish tinge, and somewhat perfumed, tender, briskly flavoured. A first-rate kitchen apple, in use till the end of January. This variety has been cultivated near Wigtown, in Galloway, from time immemorial. _GANGES.—Fruit, rather large and cylindrical, with angles on the sides, extending from tho base to the apex. Skin, pale grass-green, assuming a yellowish tinge by keeping, and with a blush of red on the side next the sun, marked with short broken streaks of crimson. Eye, APPLES. 57 closed, with long, broad, flat woolly segments, set in a pretty deep basin, marked with ten prominent ribs, and lined with down. Stalk, half an inch long, slender, sometimes a little downy. Flesh, yellowish green, tender, and fine grained, crisp and juicy, with a pleasant sub- acid flavour. A kitchen apple; in use from October to January. Gardener's Apple. See American Mother. Garnon’s. See Court-Pendi-Plat. Garret Pippin. See Borsdérffer. Girkin Pippin. See Wyken Pippin. Glammis Castle. See Tower of Glammis. GLORIA MUNDI (Baltimore ; Belle Dubois ; Mammoth ; Monstrous Pippin; Ox Apple).—Fruit, immensely large, sometimes measuring four inches and a half in diameter ; of a roundish shape, angular on the sides, and flattened both at the base and the apex. Skin, smooth, pale yellowish green, interspersed with white dots and patches of thin delicate russet, and tinged with a faint blush of red next the sun. Eye, large, open, and deeply set in a wide and slightly furrowed basin. Stalk, short and stout, inserted in a deep and open cavity, which is lined with rough russet. Flesh, white, tender, juicy, and though not highly flavoured, is an excellent culinary apple. It is in use from October to Christmas. This variety is of American origin, but some doubts exist as to where it was first raised, that honour being claimed by several different localities. The general opinion, however, is that it originated in the garden of a Mr. Smith, in the neigh- bourhood of Baltimore, and was brought over to this country by Captain George Hudson, of the ship Belvedere, of Baltimore, in 1817. It was introduced from America into France by Comte Lelieur in 1804. But from the account given in the Allgemeines Teutsches Gartenmagazin, it is doubtful whether it is a native of America, for in the volume of that work for 1805 it is said to have been raised by Herr Kiinstgartner Maszman, of Hanover. If that account is correct, its existence in America is, in all probability, owing to its having been taken thither by some Hanoverian emigrants. At page 41, vol. iii, Dittrich has confounded the synonymes of the Gloria Mundi with Golden Mundi, which he has described under the name of Monstow’s Pepping. GLORY OF ENGLAND.—Fruit, large, three inches and a half wide, and over two inches and three quarters high; ovate, somewhat of the shape of Emperor Alexander, ribbed on the sides, and terminated round the eye by a number of puckered-like knobs. Skin, dull greenish yellow, with numerous imbedded whitish specks, particularly round the eye, and covered with large dark russety dots, and linear marks of russet; but on the side exposed to the sun it is of a deeper yellow, with a few broken streaks and dots of crimson. Eye, small and slightly closed, set in a shallow and puckered basin. Stalk, short and fleshy, inserted in a wide, deep, and russety cavity. Flesh, greenish yellow, tender, soft, juicy, sprightly, and slightly perfumed. An excellent culinary apple; in use from October to January.. 58 THE FRUIT MANUAL. Glory of Flanders. See Brabant Bellefleur. GLORY OF THE WEST.—Fruit, large, three inches and a quarter broad, and two inches and three quarters high; oblate, ridged and angular about the eye, and ribbed on the sides. Skin, smooth and shining, yellow, mixed in some parts with a tinge of green, and washed with thin clear red on the side next the sun; the whole surface is strewed with minute russety dots, and several large dark spots, such as are often met with on the Hawthornden. Eye, large, with long seg- ments, and set in an angular basin. Stalk, three quarters of an inch long, inserted in a deep cavity, which is surrounded with a large patch of rough grey russet. Flesh, yellowish white, firm but tender, very juicy, with a pleasant, brisk, and slightly perfumed flavour. A culinary apple of first quality; it is in use the end of October and continues till Christmas. The tree is a strong and vigorous grower, attaining a great size, and is an excellent bearer. I had this variety from the late Mr. James Lake, of Bridgewater, and it is evidently identical with the Glory of the West of Diel, a name which, according to Lindley, is sometimes applied to the Dutch Codlin. The variety here described bears a considerable resemblance to that known by the name of Turk’s Cap. Glory of the West. See Dutch Codlin. Glory of York. See Ribston Pippin. GOGAR PIPPIN (Stone Pippin).—Fruit, medium sized ; roundish, obscurely angled, and slightly flattened. Skin, thick and membranous, pale green, strewed all over with small russety dots, and faintly mottled with a tinge of brownish red next the sun. Eye, small and closed, set in a narrow, shallow, and plaited basin. Stalk, short, inserted in a very shallow cavity. Flesh, greenish white, tender, juicy, sugary, and brisk. A dessert apple of second-rate quality; in use from January to March. This variety is of Scotch origin, and is said to have originated at Gogar, near Edinburgh. Golden Apple. See Oslin. Golden Drop. See Court of Wick. GOLDEN HARVEY (Brandy Apple; Round Russet Harvey).— Fruit, small, oblato-cylindrical, even, and free from angles. Skin, entirely covered with rough scaly russet, with sometimes a patch of the yellow ground colour exposed on the shaded side, and covered with brownish red on the side next the sun. Eye, small and open, with very short, reflexed segments, set in a wide, shallow, and slightly plaited basin. Stalk, half an inch long, inserted in a shallow cavity. Flesh, yellow, firm, crisp, juicy, sugary, with an exceedingly rich and powerful aromatic flavour. This is one of the richest and most excellent dessert apples ; it is in use from December to May, but is very apt to: shrivel if exposed to light and air, as most russety apples are. i APPLES, 59 ’ The tree is a free grower, and perfectly hardy. It attains about the middle size, and is an excellent bearer. When grown on the paradise stock it is well adapted for dwarf training, and forms a good espalier. Independently of being one of the best dessert apples, it is also one of the best for cider ; and from the great strength of its juice, the specific gravity of which is 1085, it has been called the Brandy Apple. GOLDEN KNOB.—Fruit, below medium size; roundish. Skin, pale green, becoming yellowish green as it attains maturity, much ' covered with russet; on the side next the sun it is yellow with an orange tinge. Hye, open, generally with long segments. Stalk, very short. A good late-keeping dessert apple; in use from December to March. The tree is a strong grower, hardy, and a great bearer. GOLDEN MONDAY.—Fruit, small, roundish, and flattened. Skin, clear golden yellow, with markings of russet. Eye, small, and rather open. Stalk, very short. Flesh, yellowish white, crisp, sugary, briskly flavoured, and with a nice aroma. A kitchen apple; in use from October to Christmas. GOLDEN NOBLE.—Fruit, large; round, and narrowing towards the eye; handsome. Skin, smooth, clear bright yellow, without any blush of red, but a few small reddish spots and small patches of russet. Eye, small, set in a round and deep basin, surrounded with plaits. Stalk, short, with a fleshy growth on one side of it, which connects it with the fruit. Flesh, yellow, tender, with a pleasant acid juice, and baking of a clear amber colour, perfectly melting, with a rich acidity. A valuable culinary apple; in use from September to December. This was first brought into notice by Sir Thomas Harr, of Stowe Hall, Norfolk, whose gardener procured it from a tree supposed to be the original, in an old orchard at Downham, and communicated it to the Horticultural Society of London in 1820, GOLDEN NONPAREIL.—Fruit, smaller than the old Nonpareil ; roundish-ovate. Skin, deep yellow when ripe. Flesh, firm, juicy, with a rich, sugary, and fine flavour. A first-rate dessert apple ; in use from December till February. GOLDEN PEARMAIN (Ruckman’s Pearmain).—Fruit, medium sized, about two inches and a half in diameter, and the same in height; abrupt pearmain-shaped, irregularly ribbed on the sides, and uneven at the apex. Skin, pale yellow, strewed with patches of russet, and covered with minute russety dots on the shaded side, but deep reddish orange, streaked with deeper colour, and strewed with minute russety dots, on the side exposed to the sun. Hye, large and open, with reflexed segments, and set in a wide, deep, and angular basin. Stalk, slender, three quarters of an inch long, and obliquely inserted, with frequently a fleshy protuberance on one side of it, in a rather shallow cavity, which is lined with green russet. Flesh, 60 THE FRUIT MANUAL. yellowish, firm, crisp, very juicy, sweet, and lacking acidity, which gives it a sickly flavour. . . An apple of second-rate quality, suitable either for culinary purposes or the dessert ; in use from November to March. : The tree is an upright grower and a free bearer, but requires to be grown in good soil. GOLDEN PIPPIN (American Plate ; Balgone Pippin ; Bayfordbury Pippin ; Herefordshire Golden Pippin ; London Golden Pippin ; Milton Golden Pippin ; Russet Golden Pippin ; Warter’s Golden Pippin). — Fruit, small; roundish, inclining to oblong, regularly and handsomely shaped, without inequalities or angles on the sides. Skin, rich yellow, assuming a deep golden tinge when per- fectly ripe, with a deeper tinge where it has been exposed to the sun; the whole surface is strewed with russety dots, which are largest on the sunny side, and intermixed with these are numerous im- bedded pearly specks. Eye, small and open, with long segments, placed in a shallow, smooth, and even basin. Stalk, from half an inch to an inch in length, inserted in a pretty deep cavity. Flesh, yellow, firm, crisp, very juicy, and sweet, with a brisk vinous and particularly fine flavour. This is one of the oldest and one of the most highly esteemed of our dessert apples. It is in season from November till April. The tree is a healthy grower, attaining about the middle size, and it is an excellent bearer. When grown on the dwarfing stocks it makes hand- some bushes and espaliers. It is uncertain where the Golden Pippin originated, but all writers are agreed in calling it an English variety, and some state that it was raised at Parham Park, near Arundel, in Sussex. Although it is not recorded at so early a period as some others, there is no doubt it is very old. It is not, however, the ‘‘Golden Pippin ” of Parkinson, for he says “ it is the greatest and best of all sorts of Pippins.” It was perhaps this circum- stance that led Mr. Knight to remark, that from the description Parkinson has given of the apples cultivated in his time, it is evident that those now known by the same names are different, and probably new varieties. But this is no evidence of such being the case, for I find there were two sorts of Golden Pippin, the “ Great Golding,” and the “Small Golding, or Bayford,” both of which are mentioned by Leonard Meager, and there is no doubt the “Golden Pippin” of Parkinson was the “ Great Golding.” Ralph Austin calls it “a very speciall apple and great bearer.” Evelyn states that Lord Clarendon cultivated it, but it was only asa cider apple : for he says, “at Lord Clarendon’s seat at Swallowfield, Berks, there is an orchard of 1,000 Golden and other cider Pippins.” In his Treatise on Cider he frequently notices it as a cider apple; but never in any place that I can recollect of as a dessert fruit. In the Pomona, he says, “ About London and the southern tracts, the Pippin, and especially the Golden, is esteemed for making the most delicious cider, most wholesome, and most restorative,” Switzer calls it “the most antient, as well as most excellent apple that is.” The late President of the London Horticultural Society, T. A. Knight, Esq., considered that the Golden Pippin, and all the old varieties of English apples, were in the last stage of decay, and that a few years would witness their total extinction, ‘This belief he founded upon the degenerate state of these varieties in the Herefordshire orchards, and also upon his theory that no variety of apple will continue to exist more than 200 years, But that illustrious man never fell APPLES, 61 into a greater error. It would be needless to enter into any further discussion upon a subject concerning which so much has already been said and written, as there is sufficient evidence to confute that theory. The Pearmain, which is the oldest English apple on record, shows no symptom of decay, neither does the Catshead, London Pippin, Winter Quoining, or any other variety, those only having disappeared from our orchards which were not worth perpetuating, and their places supplied by others infinitely superior. It was towards the end of the last century that this doctrine was first promul- gated, and though the old diseased trees of the Herefordshire orchards, of which Mr. Knight spoke, may ere this have passed away, we have the Golden Pippin still, in all the luxuriance of early youth, where it is found in a soil congenial to its growth, and exhibiting as little indication of decay as any of the varieties which Mr. Knight raised to supply the vacancy he expected it to create. But this alarm of Mr, Knight for the safety of the Golden Pippin, and his fear of its extinction, were based upon no new doctrine, for we find Mortimer a hundred years before equally lamenting the Kentish Pippin. After speaking of manures, &c., for the regeneration of fruit-trees, he says, ‘I shall be glad if this account may put any upon the trial of raising that excellent fruit the Kentish Pippin, which else, I fear, will be lost. For I find in several orchards, both in Kent, Essex, and Hertfordshire, old trees of that sort, but I can find no young ones to prosper. A friend of mine tried a great many experiments in Hertford- shire about raising them, and could never get them to thrive, though he had old trees in the same orchard that grew and bore very well. I likewise tried several experiments myself, and have had young trees thrive so well as to make many shoots of a yard long in a year, but es young shoots were always blasted the next year, or cankered ; which makes me think that the ancients had some particular way of raising them, that we have lost the knowledge of.” Although this was written in the beginning of last century, we have the Kentish Pippin still, which, though not so much cultivated, or so well known now as then, is neverthe- less where it does exist as vigorous and healthy as ever it was. GOLDEN REINETTE (Aurore; Dundee; Megginch Favourite ; Princesse Noble; Reinette d’Aix; Reinette Gielen; Yellow German Reinette; Elizabeth; Englise Pippin; Wygers; Court-pendd -dorée ; Kirke’s Golden Reinette; Golden Renet; Golden Rennet; Pomme Madame; Wyker Pippin).—Fruit, medium sized; roundish, and a little flattened. Skin, a fine deep yellow, which towards the sun is tinged with red, streaked with deeper and livelier red, and dotted all over with russety dots. Eye, large and open, with short dry segments, and set in a wide and even basin. Stalk, half an inch long, deeply inserted in a round and even cavity. Flesh, yellow, crisp, brisk, juicy, rich, and sugary. A fine old dessert apple of first-rate quality; it is in use from November to April. The tree is healthy, vigorous, and an abundant bearer. It requires a light and warm soil, and is well adapted for dwarf training when worked on the paradise stock. Large quantities of this fruit are grown in the counties round London for the supply of the different markets, where they always command a high price. This variety has been long known in this country and esteemed as one of the finest apples Worlidge, in 1676, says, “It is to be preferred in our plantations for all occasions.” Ellis, in his “* Modern Husbandman,” 1744, says, “ The Golden Rennet, when of the largest sort, may be truly said to be the farmer’s greatest favourite apple, because when all others miss bearing, this generally stands his friend, and bears him large quantities on one tree.” 62 THE FRUIT MANUAL. GOLDEN RUSSET.—Fruit, medium sized, two inches and three quarters wide, and two inches and a quarter high; ovate. Skin, thick, covered with dingy yellow russet, which is rough and thick on the shaded side and round the base, and sometimes with a little bright red on the side next the sun. Hye, small and closed, set in a promi- nently plaited basin. Stalk, very short, inserted in an uneven cavity, and not protruding beyond the base. Flesh, pale yellow, firm, crisp, sugary, and aromatic; but not abounding in juice. An excellent dessert apple of first-rate quality ; in use from Decen- ber to March. The tree is healthy and an excellent bearer, but requires a warm situation to bring the fruit to perfection. : This is another of our old English apples. Worlidge calls it the Aromatic, or Golden Russeting : “It hath no compear, it being of a gold-colour coat, under 4 russet hair, with some warts on it. It lies over the winter, and is, without dispute, the most pleasant apple that grows, having a most delicate aromatic hautgust, and melting in the mouth,” . Golden Vining. See Hubbard’s Pearmain. GOLDEN WINTER PEARMAIN (King of the Pippins; Hamp- shire Yellow; Jones's Southampton Puppin).—Fruit, medium sized ; abrupt pearmain-shaped, broadest at the base. Skin, smooth, of a deep, rich, golden yellow, which is paler on the shaded side than on that exposed to the sun, where it is of a deep orange, marked with streaks and mottles of crimson, and strewed with russety dots, Eye, large and open, with long, acuminate, and reflexed segments, and placed in a round, even, and rather deep basin. Stalk, three quarters of an inch long, stout, and inserted in a rather shallow cavity, which is lined with thin pale brown russet mixed with a tinge of green. Flesh, yellowish white, firm, breaking, juicy, and sweet, with a plea- sant and somewhat aromatic flavour. A beautiful and very handsome apple of first-rate quality, and suit- able either for the dessert or for culinary purposes; it is in use from the end of October to January. The tree is a strong and vigorous grower, a most abundant bearer, and attains a considerable size. It is perfectly hardy, and will grow in almost any situation. GOODYEAR PIPPIN.—Fruit, below medium size, two inches and a half wide, and about the same in height; somewhat conical, irregu- larly ribbed both at the eye and the stalk. Skin, smooth, of a deep lemon-yellow colour mixed with shaded patches of lively green on the shaded side, and with an orange cheek marked with broken stripes of crimson on the side next the sun. Eye, rather large and open, with short, ragged, and imperfect segments, set in a moderately deep and plaited depression. Stalk, very short, inserted in a rather deep irre- gular cavity. Flesh, white, tender, and juicy, rather too sweet. A summer apple, ripe in the beginning of September; not good enough for the dessert, and not sufficiently acid for culinary purposes, APPLES, 63 GOOSEBERRY. APPLE.—Fruit, above medium size, sometimes large, three inches and a half wide, and two inches and three quarters high; roundish, sometimes quite flattened, with obtuse ribs on the sides which extend to the crown, where they form flat ridges. Skin, deep lively green, with a tinge of brownish red next the sun, and strewed with large grey dots. ye, half open, not deeply sunk. Stalk, short, sometimes a mere knob. Flesh, greenish whito, very tender, juicy, and with a fine agreeable and subdued acidity. A very valuable late keeping culinary apple, which comes into use in November and continues “ till apples come again.” This excellent apple is a very valuable one to the orchardist, on account of its long-keeping property. It is extensively cultivated in Kent and Sussex, and oy about Faversham and Sittingbourne, for the supply of the London markets. Gooseberry Pippin. See Ronald's Gooseberry Pippin. Gowrie. See Tower of Glammis. Grand Bohemian Borsdérffer. See Borsdorffer. GRAND DUKE CONSTANTINE.—This is of the largest size, of a roundish shape, somewhat flattened, and obtusely angular on the sides, the angles extending to the apex, where they become more pro- minent, and form five prominent ridges round the basin of the eye. Skin, clear bright yellow, almost entirely covered with streaks of dark rich crimson on the side exposed to the sun, and on the shaded sido much more of the rich yellow ground colour is exposed by reason of the fewer and less bright markings of crimson. Eye, half open, and placed in a deep, irregular, and angular basin, which is surrounded by the five knobs or prominences above alluded to. The stalk is short, stout, and deeply inserted in the uneven and angular cavity, caused by the ribs extending there. Flesh, white, tender, juicy, sweet, slightly sub-acid, and with the fine balsamic aroma which is met with in the flesh of Cellini. This admirable early apple is of Russian origin, but I met with it in the collec- tion of my friend, Rev. W. Kingsley, of South Kilvington, who is, I believe, the first person that has fruited it in this country. In the latitude of Thirsk the fruit ripens in the beginning of November ; but in the south it is probable that it will come earlier—in all probability ‘in the-end of September. It does not keep long, as it soon becomes mealy. GRANGE’S PEARMAIN (Grange’s Pippin).—Fruit, large, three inches wide, and the same in height; pearmain-shaped, as large, and very much the shape of the Royal Pearmain. Skin, yellow, with a tinge of green, and studded with imbedded pearly specks, on some of which are minute russety points, on the shaded side, but marked with broken stripes and spots of crimson, interspersed with large russety dots, on the side exposed to the sun. Hye, partially closed, with broad flat segments, set in a round, deep, and plaited basin. Stalk, half an inch long, stout, and rather fleshy, inserted in a deep and russety 64 THE FRUIT MANUAL. cavity. Flesh, yellowish white, crisp, tender, juicy, and sugary, with a brisk and pleasant flavour. : A fine large apple, of first-rate quality as a culinary fruit, and also very good for dessert. It bakes well, and has a fine pleasant acidity. In use from November to February. The tree is hardy and an excellent bearer. Raised by Mr. Grange, a market gardener, at Stoke Newington, Middlesex. Grange’s Pippin. See Grange’s Pearmain. GRAVENSTEIN.—Fruit, above the medium size ; roundish, irregu- lar, and angular on the sides, the ribs of which extend from the base, even to the eye. Skin, smooth, clear pale waxen yellow, streaked and dotted with lively crimson, intermixed with orange, on the side next the sun. Eye, large and open, with long segments, which are a little reflexed, and set in an irregular, angular, and knobbed basin, which is sometimes lined with fine delicate russet, and dotted round the margin with minute russety dots, Stalk, very short, but sometimes three quarters of an inch long, set in a deep and angular cavity. Flesh, white, crisp, very juicy, with a rich, vinous, and powerful aromatic flavour; and if held up between the eye and the light, with the hand placed on the margin of the basin of the eye, it exhibits a transparency like porcelain. This is a very valuable apple of the first quality, and is equally desirable either for the dessert or culinary purposes ; it is in use from October to December. The tree is hardy, a vigorous and healthy grower, and generally a good bearer. It has somewhat of a pyramidal habit of growth, and attains a considerable size. Though not of recent introduction, this beautiful and excellent apple is com- paratively but little known, otherwise it would be more generally cultivated. It is one of the favourite apples of Germany, particularly about Hamburgh, and in Holstein, where it is said to have originated in the garden of the Duke of Augustenberg, at the Castle of Grafenstein. The original tree is said to have been in existence about the middle of the last century. Green Cossings. See Rymer. Green Newtown Pippin. See Newtown Pippin. Green Nonpareil. See Petworth Nonpareil, Green Street. See Wanstall. GREEN TIFFING (Mage’s Johnny).—Fruit, medium sized, two inches and a half high, and about the same in width; conical, rounded at the base, and somewhat angular and ribbed on the sides and round the eye. Skin, smooth, green at first, but changing as it ripens to yellowish green ; next the sun it is quite yellow, strewed with minute russety dots, and a few dots of red. Lye, small and closed, set in a shallow basin, and surrounded with prominent plaits. Stalk, short, inserted in a rather deep cavity. Flesh, white, crisp, tender, very juicy, and pleasantly acid. A most excellent culinary apple ; in use from September to December. The tree is a free grower, and an excellent bearer. This is an esteemed variety in Lancashire, where it is extensively cultivated. APPLES, 65 ‘GREEN WOODCOCK (Woodcock).—Fruit, medium sized; round and somewhat flattened. Skin, green, changing to yellow with a blush of red, which is striped with broad broken streaks of dark red on the side next the sun. Eye, open, with long pointed segments, deeply set in an angular basin. Stalk, short, inserted in a shallow cavity, lined with rough russet, which extends over the base. Flesh, white, tinged with green, tender, juicy, and briskly flavoured. A good culinary apple ; in use from October till Christmas. This is very much grown about Heathfield and Hailsham, in Sussex. GREENUP’S PIPPIN.—Fruit, above medium size, three inches wide, and two and a half high; roundish, broadest at the base, and with a prominent rib on one side, extending from the base to the crown. Skin, smooth,. pale straw coloured tinged with green on the shaded side, but covered with beautiful bright red on the side next the sun, and marked with several patches of thin delicate russet. Hye, closed, with long flat segments, placed in a round, rather deep, and plaited basin. Stalk, very short, inserted in a wide cavity. Flesh, pale, yellowish white, tender, juicy, sweet, and briskly flavoured. An excellent apple, either for culinary or dessert use. In the northern counties it is a popular and highly esteemed variety, and ranks as a first-rate fruit. It is in use from October to December. The tree is hardy and healthy; it does not attain a large size, but is an abundant bearer. When grown against a wall, as it is sometimes in the north of England and border counties, the fruit attains a large size, and is particularly handsome and beautiful. This excellent apple was discovered growing in the garden of 4 shoemaker at Keswick, named Greenup, and was first cultivated and made public by Clarke and Atkinson, nurserymen at that place, in the end of last century. It is now much cultivated throughout the border counties, and is a valuable apple where the more choice varieties do not attain perfection. Green Winter Pippin. See Newtown Pippin. GREY LEADINGTON.—Fruit, about medium sized, conical, and distinctly ribbed. Skin, greenish yellow, covered with patches of dark brown russet on the shaded side, and pale red when exposed to the sun; the whole covered with whitish grey dots. Eye, large and open, with long acuminate segments, and set in a rather deep basin. . Stalk, short and stout, inserted in a pretty deep cavity. Flesh, white, firm, tender, very juicy, and of a rich, vinous, sugary, and aromatic flavour. An excellent apple of first-rate quality, desirable either for the dessert or for culinary purposes ; it is in use from September to January. The tree is a strong grower, vigorous, hardy, and an excellent bearer. It succeeds well as a dwarf on the paradise stock. This is a favourite apple in Scotland, where it ranks among the best dessert fruits, Grumas’s Pippin. See Birmingham Pippin. Grummage Pippin. See Birmingham Pippin. Griine Reinette. See Nonpareil. F 66 THE FRUIT MANUAL. GUERNSEY PIPPIN.—Fruit, small, cylindrical or conical. Skin, much covered with brown russet on a greenish yellow ground, and with a brownish red tinge next the sun. Eye, open. Stalk, very short. Flesh, firm, crisp, juicy, and tender, sweet, brisk, and vinous. A first-rate dessert apple. From December till February. HAGLOE CRAB.—Fruit, small, two inches wide, and the same in height ; ovate, flattened, and irregularly shaped. Skin, pale yellow, streaked with red next the sun, and covered with a few patches of grey russet. Eye, open, with flat, reflexed segments. Stalk, short. Flesh, soft and woolly, but not. dry. Specific gravity of its juice, 1081. : ; This is a most excellent cider apple, the liquor it produces being remarkable for its strength, richness, and high flavour. It requires, however, to be grown in certain situations; a dry soil with a calea- reous subsoil being considered the best adapted for producing its cider in perfection. Marshall says, “It was raised from seed by Mr. Bellamy, of Hagloe, in Gloucestershire, grandfather of the present Mr. Bellamy, near Ross, in Hereford- shire, who draws from it (that is, from trees grafted with scions from this parent stock) a liquor, which for richness, flavour, and pure on the spot, exceeds perhaps every other fruit liquor which nature and art have produced. He has been offered sixty guineas for a hogshead (about 110 gallons) of this liquor. He has likewise been offered bottle for bottle of wine, or spirituous liquors, the best to be produced ; and this without freight, duty, or even a mile of carriage to enhance its original price.” HALL DOOR.—Fruit, large, three inches and a half wide, and two inches and three quarters high ; oblate, puckered round the eye. Skin, pale green at first, but changing to dull yellow, streaked with red. Eye, set in a wide and irregular basin. Stalk, short and thick, in- serted in a moderately deep cavity. Flesh, white, firm, but. coarse, juicy, and pleasantly flavoured. A dessert apple of ordinary merit; in use from December to March. HAMBLEDON DEUX ANS.—Fruit, large, three inches wide, and two inches and a half high; roundish, rather broadest at the base. Skin, greenish yellow in the shade, and dull red, streaked with broad stripes of deeper and brighter red, on the side next the sun. Eye, small and closed, set in a rather shallow basin. Stalk, short, inserted in a shallow cavity. Flesh, greenish white, firm, crisp, not very juicy, but richly and briskly flavoured. One of the most valuable culinary apples, and not unworthy of the dessert ; it is in use from January to May, and is an excellent keeper. This variety originated at Hambledon, a village in Hampshire, where there are several trees of a great age now in existence. Hammon’s. See Hubbard’s Pearmain. HANWELL SOURING.—Fruit, above medium size, three inches wide, and two inches and three quarters high ; roundish-ovate, angular, APPLES. 67 or somewhat five-sided, and narrow towards the eye. Skin, greenish yellow, sprinkled with large russety dots, which are largest about the base, and with a faint blush of red next the sun. Eye, closed, set in a deep, narrow, and angular basin, which is lined with russet. Stalk, very short, inserted in an even funnel-shaped cavity, from which issue ramifications of russet. Flesh, white, firm, crisp, with a brisk and poignant acid flavour. An excellent culinary apple of first-rate quality ; in use in December, and keeps till March, when it possesses more acidity than any other variety which keeps to so late a period. It is said to have been raised at Hanwell, a place near Banbury, in Oxfordshire. HARGREAVE’S GREEN-SWEET.—Fruit, medium sized, two inches and three quarters wide, and two inches and a half high ; oblato- cylindrical, angular on the sides, with prominent ridges round the eye. Skin, yellow tinged with green on the shaded side, but deeper yellow tinged with green, and marked with a few faint streaks of red, next the sun, and strewed all over with small russety dots. Eye, half open, with linear segments, placed in a deep and angular basin, which is surrounded with ridges formed by the termination of the costal angles. Stalk, three quarters of an inch long, slender, and inserted in a deep round cavity, which is lined with rough russet. Flesh, yellowish, tender, juicy, sweet, and perfumed. A good dessert apple, but lacks acidity ; it isin use during September and October. About Lancaster this is a well-known apple. The original tree, which is of great age, is still standing in the nursery of Messrs. Hargreave, hence it is called Hargreave’s Green-Sweet. HARVEY APPLE (Doctor Harvey).—Fruit, large, three inches wide, and about the same high; ovate, and somewhat angular. Skin, greenish yellow, dotted with green and white specks, and marked with ramifications of russet about the apex. Eye, small, very slightly depressed, and surrounded with several prominent plaits. Stalk, short and slender, inserted in an uneven and deep cavity. Flesh, white, firm, crisp, juicy, pleasantly acid, and perfumed. A culinary apple of first-rate quality, well known and extensively cultivated in Norfolk ; it is in use from October to January. The tree is large, hardy, and a great bearer. In the ‘ Guide to the Orchard’’ it is said, ‘‘ When baked in an oven which is not too hot, these apples are most excellent; they become sugary, and will keep a week or ten days, furnishing for the dessert a highly flavoured sweetmeat.”’ This is one of the oldest English apples. It is first mentioned by Parkinson as “a faire, greate, goodly apple ; and very well rellished.” Ralph Austen calls it “a very choice fruit, and the trees beare well.” Indeed it is noticed by almost all the early authors. According to Ray, it is named in honour of Dr. Gabriel Harvey, of Cambridge : “ Pomum Harveianum ab inventore Gabriele Harveio Doctore nomen sortitum Cantabrigiz sus delicie.” 5 F 68 THE FRUIT MANUAL. Hardingham’s Russet. See Pine Apple Russet. HARVEY'S PIPPIN (Dredge’s Beauty of Wilts).—Fruit, medium sized; roundish. Skin, yellow on the shaded side, but washed with fine red on the side next the sun, and marked with crimson dots. Flesh, firm, crisp, juicy, and richly flavoured. An excellent and useful apple, either for culinary purposes or dessert use ; it is in season from December to February. The tree ig a free grower and an excellent bearer ; it attains above the middle size, and may be grown either as an open dwarf or an espalier, when grafted on the paradise stock. HARVEY’S WILTSHIRE DEFIANCE.—Fruit, of the largest size; conical, and very handsomely shaped, distinctly five-sided, having five prominent and acute angles descending from the apex, till they are lost in the base. Skin, fine deep sulphur yellow; of a deeper shade on the side which is exposed to the sun, and covered all over with minute russety dots, with here and there ramifying patches of russet. Hye, pretty large and open, with short ragged segments, and set in a rather shallow and angular basin. Stalk, very short, about half an inch long, and not extending beyond the base, inserted in a round and deep cavity, lined with rough scaly russet, which branches out over a portion of the base. Flesh, yellowish, firm, crisp, and juicy, sugary, vinous, and richly flavoured. Core, very small for the size of the apple. A very handsome and most desirable apple, being of first-rate quality, either as a dessert or culinary fruit; it is in use from the end of Oc- tober to the beginning of January. This variety seems to be comparatively little known, but it is well deserving the notice either of the fruit gardener or the orchardist; to the latter particularly so, as its size, fine appearance, and handsome shape make it attractive at market, and its solid and weighty flesh give it an advantage over many apples of its size. HAUTE BONTE.—Fruit, medium sized; roundish, somewhat ribbed on the sides, and flattened at both ends; broadest at the base, and narrowing towards the apex, which is terminated by prominent ridges. Skin, smooth and shining, green at first, but changing to yellow as it ripens, and with a faint tinge of red on the side exposed to the sun. Lye, half open, with long acuminate segments, set in a deep and angular basin. Stalk, half an inch long, inserted in a deep and irregular cavity. Flesh, greenish white, tender, juicy, sugary, rich, brisk, and aromatic. An excellent dessert apple of first-rate quality when grown to per- fection ; it is in use from January to May. This is a variety of the Reinette Grise, and a very old French apple, Hawberry Pippin. See Hollandbury. APPLES. 69 HAWKRIDGE.—Fruit, small; roundish-oblate, very uneven in its outline from having prominent angles on the side, which extend to the crown, and form prominent unequal ridges, much like those on the London Pippin. Skin, green at first, but soon becoming golden yellow after being gathered ; where exposed to the sun it is quite covered with dark bright crimson, which is streaked with darker stripes of the same colour, but where shaded, the yellow ground-colour is merely marked with pale broken stripes of red. Hye, closed, about medium size, with long leafy segments, set in a puckered depression. Stalk, half an inch to three quarters long, slender, inserted in a pretty deep cavity. Flesh, yellowish white, not very juicy, but sweet, and with a brisk acidity. A pretty little apple for cooking or dessert use, but preferably for the former ; ripe in the middle of August. The fruit has a fine bal- samic fragrance. This is a very popular apple in East Sussex, especially about Hailsham, Heath- field, and those parts, where it is met with in almost every orchard and garden. It originated at a farm called Hawkridge, in Hellingly, near Hailsham, HAWTHORNDEN (Hawthorndean; White Hawthorndean; Red Hawthorndean).—¥F ruit, varying very much in size, according to the situation and condition of the tree; sometimes it is very large, and again scarcely attaining the middle size; generally, however, it is above the medium size; roundish and depressed, with occasionally a prominent rib on one side, which gives it an irregularity in its appear- ance. Skin, smooth, covered with a delicate bloom; greenish yellow, with a blush of red on one side, which varies in extent and depth of colour according as it has been more or less exposed to the sun, Eye, small and closed, with broad and flat segments, placed in a pretty deep and irregular basin. Stalk, short, stout, and sometimes fleshy, inserted in a deep and irregular cavity. Flesh, white, crisp, and tender, very juicy, with an agreeable and pleasant flavour. One of the most valuable and popular apples in cultivation. It is suitable only for kitchen use, and is in season from October to December. The tree is very healthy and vigorous, and as an early and abundant bearer is unrivalled by any other variety. It succeeds well in almost every description of soil and situation where it is possible for apples to grow. This variety was raised at Hawthornden, a romantic spot near Edinburgh, cele- brated as the birthplace and residence of Drummond the poet, who was born there in 1585. I have never learnt at what period the Hawthornden was first discovered. The first mention of it is in the catalogue of Leslie & Anderson, of Edinburgh ; but I do not think it was known about London till 1790, when it was introduced to the Brompton Park Nursery. Hawthornden, New. See Winter Hawthornden. HEADCROFT SEEDLING.—Fruit, about medium size, ovate, even in its outline, regularly formed, and much contracted at the apex, where it is puckered round the eye, Skin, smooth, clear pale yellow, and very 70 THE FRUIT MANUAL. few minute dots. Eye, small and closed. Stalk, very short, imbedded in the narrow cavity. Flesh, yellow, very tender, and brisk. An excellent cooking apple ; in use from October till December. A Sussex apple, much grown about Horsham. Herefordshire Golden Pippin. See Golden Pippin. Herefordshire Pearmain. See Royal Pearmain. Herefordshire Queening. See Crimson Queening. Herefordshire Red-streak. See Red-streak. HERMANN’S PIPPIN.—Fruit, above medium size, three inches broad, and the same in height; roundish, and irregularly formed. Skin, yellow, tinged with green on the shaded side, but striped and mottled with dark crimson on the side next the sun, and thickly strewed with russety dots round the eye. Eye, open, with long green acumi- nate segments, which are recurved at the tips, and set in a deep and slightly plaited basin. Stalk, short and stout, inserted in a round, deep, and even cavity, which is lined with rough grey russet, extending over almost the whole of the base. Flesh, yellowish white, very tender and juicy, but with little flavour. An apple of very ordinary quality, which seems only suitable for culinary purposes; it is in use from October to January. This is a Somersetshire apple, which I received from the late Mr. James Lake, of Bridgewater. Hicks’s Fancy. See Early Nonpareil. HOARY MORNING (Dainty Apple; Downy ; Sam Rawlings; New Margil).—Fruit, large, three inches and a half wide, and two inches and three qudrters high; roundish, somewhat flattened and angular. Skin, yellowish, marked with broad pale red stripes on the shaded side, and broad broken stripes of bright crimson on the side next the sun; the whole surface entirely covered with a thick bloom, like thin hoar frost. Eye, very small, set in a shallow and plaited basin. Stalk, short, inserted in a wide and round cavity. Flesh, yellowish white, tinged with red at the surface under the skin, brisk, juicy, rich, and slightly acid. A beautiful and very good culinary apple of second-rate quality ; it is in use from October to December. HOLBERT’S VICTORIA.—Fruit, small and ovate. Skin, yellow, covered with pale grey russet. Eye, small and slightly open. Stalk, short. Flesh, yellowish, firm, very juicy, vinous, and aromatic. An excellent dessert apple of the first quality. December to May. HOLLANDBURY (Horsley Pippin; Nirke’s Admirable; Hawberry Pippin).—Fruit, very large, three inches and three quarters wide, and three inches high; roundish and flattened, with irregular and promi- nent angles or ribs extending from the base to the apex. Skin, deep APPLES. 71 yellow, tinged with green on the shaded side, but bright deep scarlet where exposed to the sun, generally extending over the whole surface. Kye, closed, with long acuminate segments, and set in a wide and deep basin. Stalk, short and slender, inserted in a deep funnel-shaped cavity, which is generally lined with russet. Flesh, white, with a slight tinge of green, delicate, tender, and juicy, with a brisk and pleasant flavour. A beautiful and showy apple for culinary purposes ; it is in use from October to Christmas. The tree is a strong and vigorous grower, but not a very abundant bearer. It succeeds well on the paradise stock. HOLLAND PIPPIN.—Fruit, large, three inches wide, and two inches and a half high; roundish and flattened, with ribs on the sides. Skin, greenish yellow, with a slight tinge of pale brown where exposed to the sun, and strewed with large green dots. Hye, small and closed, set in a round, narrow, and plaited basin. Stalk, very short, imbedded in a wide and deep cavity. Flesh, yellowish white, firm, tender, juicy, sugary, and briskly acid. A valuable apple, of first-rate quality for culinary purposes ; it is in use from November to March. The tree is a strong grower, vigorous, healthy, and a good bearer. This is the Holland Pippin of Langley and Miller, but not of Ray or Ralph Austen, who make it synonymous with the Kirton Pippin, which Ray describes as being small and oblate, and the same as is called Broad-Eye in Sussex. The Holland Pippin is a native of the Holland district of Lincolnshire, hence its name, HOLLOW CORE.—Fruit, medium sized, two inches and a half wide, and three inches high; conical, irregular in its outline, ribbed, and distinctly four-sided ; at about four-fifths of its length towards the crown it is very much contracted and swells out again towards the eye, altogether very much resembling a codlin in shape. Skin, smooth and shining, pale grass-green on the shaded side, and covered with a cloud of pale red next the sun, thinly strewed with dots, which are red on the exposed, and dark green on the shaded side. Eye, small and closed, set in a narrow, contracted, and plaited basin, which is sur- rounded with several small knobs. Stalk, green and downy, half an inch long, inserted in a narrow, close, and deep basin, which is quite smooth. Flesh, white, very tender and delicate, with a brisk, mild, and pleasant flavour. Core, very large, with open cells. An excellent culinary apple, with a fine perfume; ripe in September. This variety is extensively grown in Berkshire, particularly about Newbury and Reading, whence large quantities are sent to London for the supply of Covent Garden Market. HOLLOW-CROWNED PIPPIN (Hollow-eyed Pippin). — Fruit, medium sized; oblato-oblong, thé same width at the apex as the base, and slightly angular on the sides. Skin, pale green, becoming yellow 72 THE FRUIT MANUAL. at maturity, with a faint blush of red where it is exposed to the sun. Eye, large, and set in a wide and deep basin. Stalk, short, thick, and curved, inserted in a rather deep cavity. Flesh, firm, juicy, sugary, and briskly acid. An excellent culinary apple ; in use from November to February. Hollow-eyed Pippin. See Hollow-Crowned Pippin. Hood’s Seedling. See Scarlet Pearmain. HORMEAD PEARMAIN (Arundel Pearmain; Hormead Pippin).— Fruit, medium sized, two inches and a half wide, and the same in height ; of the true pearmain shape, regular and handsome. Skin, of a uniform clear yellow, strewed with brown russety dots. Hye, large and closed, with long segments, and set in a shallow and uneven basin. Stalk, very short and stout, deeply inserted. Flesh, white, tender, very juicy, and pleasantly acid. An excellent apple, of first-rate quality for culinary use, and suitable also for the dessert; it is in season from October to March. Horrex’s Pearmain. See Foulden Pearmain. HORSHAM RUSSET.—Fruit, about the size of the Nonpareil, but not so regular in its outline, generally about two inches and a quarter in diameter, and two inches deep. Eye, small and closed, in a small depression without angles. Stalk, short, rather thick, rather deeply inserted in a wide, uneven cavity. Skin, pale green, covered with a thin yellowish grey russet round its upper part, with a pale salmon- coloured tinge on the sunny side. Flesh, greenish white, firm, crisp. Juice, plentiful, of a high aromatic Nonpareil flavour. A dessert apple ; in season from November till March. Raised from the seed of a Nonpareil about 1821, by Mrs. Goose, of Horsham §t. Faith’s, near Norwich. It is a very hardy tree, and a good bearer. Horsley Pippin. See Hollandbury. HOSKREIGER.—Fruit, large, three inches and a half wide, and two inches and three quarters high; roundish and considerably flattened, almost oblate. Skin, of a fine grass-green, which changes as it ripens to yellowish green, and marked with broad streaks of pale red on the side next the sun, which is strewed with rather large russety freckles. Eye, small and open, with erect, acute segments, and placed in a rather deep, narrow, and undulating basin. Stalk, short, inserted in a round funnel-shaped cavity, which is lined with pale brown russet. Flesh, white, tender, crisp, and juicy, with a brisk and pleasant flavour. A first-rate culinary apple; in use from November till March. The tree is a vigorous and healthy grower, and an abundant bearer. Hubbard’s. See Hubbard’s Pearmain. APPLES. 73 HUBBARD'S PEARMAIN (Hubbard's; Russet Pearmain ; Golden Vining ; Hammon’s Pearmain).—Fruit, small; ovate, and regularly formed. Skin, covered with pale brown russet, and where any portion of the ground colour is exposed, it is yellowish green on the shaded side, and brownish red next the sun; but sometimes it is almost free from russet, particularly in hot seasons, being then of a uniform yellowish green, mottled with orange or pale red next the sun. Lye, small and closed, with short segments, and set in a shallow basin. Stalk, short, about half an inch long, inserted in a round and even cavity. Flesh, yellow, firm, not juicy, but very rich, sugary, and highly aromatic. This is one of the richest flavoured dessert apples; it is in use from November to April. The tree is a small grower, but healthy, hardy, and an abundant bearer. Hubbard’s Pearmain was first introduced to public notice by Mr. George Lindley, at a meeting of the London Horticultural Society in 1820. “This,” says Mr. Lindley, “is a real Norfolk apple, well known in the Norwich market; and although it may be found elsewhere, its great excellence may have caused its removal hence. The merits of Hubhard’s Pearmain as a table apple are un- rivalled, and its superior, from the commencement of the season to the end, does not, I am of opinion, exist in this country.” HUGHES’S GOLDEN PIPPIN.—Fruit, below medium size, two inches and a half wide, and two inches high ; round, and flattened at both extremities. Skin, rich yellow, covered with large green and russety dots, which are thickest round the eye. Eye, open, with short, flat, acuminate segments, which are generally reflexed at the tips, and set in a wide, shallow, and plaited basin. Stalk, very short, and not at all depressed, being sometimes like a small knob on the flattened base. Flesh, yellowish white, firm, rich, brisk, juicy, sugary, and aromatic. A dessert apple of first-rate quality; in use from December to February. The tree is hardy and healthy, though not a strong grower, the shoots being long and slender. It is also an excellent bearer. HUNT’S DEUX ANS.—Fruit, medium sized, two inches and three quarters wide, by two inches and a half high; somewhat conical, irregularly formed, and angular. Skin, greenish, and covered with grey russet on the shaded side, but reddish brown covered with grey russet, and large russety dots, on the side exposed to the sun. Hye, large and open, with long, spreading, acuminate segments, placed in a deep, angular, and irregular basin. Stalk, half an inch long, inserted in a deep oblique cavity, and not extending beyond the base. Flesh, yellowish white tinged with green, firm and leathery, juicy and sugary, with a rich and highly aromatic flavour, very similar to, and little inferior to, the Ribston Pippin. A dessert apple of the first quality, whether as regards its long dura- tion or the peculiar richness of its flavour ; it is in use from December to March. 74 THE FRUIT MANUAL. HUNT’S DUKE OF GLOUCESTER.—Fruit, below medium size ; roundish-ovate. Skin, almost entirely covered with thin russet, except a spot on the shaded side, where it is green, and where exposed to the sun it is of a reddish brown. Flesh, white, tinged with green, crisp, juicy, and highly flavoured. A dessert apple of first-rate quality; in use from December to February. This variety was raised from a seed of the old Nonpareil, to which it bears a strong resemblance, by Dr. Fry of Gloucester, and received the name it now bears from being sent to the Horticultural Society of London by Thomas Hunt, Eszq., of Stratford-on-A von, in 1820. Hunt’s Nonpareil. See Nonpareil. HUNTHOUSE.—Fruit, of medium size, two inches and three quarters‘wide, by two inches and a half high ; conical, ribbed on the sides, and terminated at the apex with rather prominent knobs. Skin, at first grass-green, but changing as it ripens to greenish yellow; where exposed to the sun it is tinged with red, and marked with small crimson dots and a few short broken streaks of the same colour, but where shaded it is veined with thin brown russet, particularly about the eye, and very thinly strewed with russety dots. Hye, large, half open, with broad flat segments, set in a narrow and deeply furrowed basin. Stalk, an inch long, straight, inserted in a very shallow cavity, sometimes between two fleshy lips, but generally with a fleshy protuberance on one side of it. Flesh, greenish white, firm, tender, and with a brisk but rather coarse and rough acid flavour. A useful culinary apple ; in use from December to March. Its chief recommendation is the immense productiveness of the tree, which is rather small, with pendulous shoots, and extremely hardy ; it succeeds in exposed situations where many other varieties could not grow. This variety was discovered at Whitby, in Yorkshire, where it is extensively cultivated. Hutchings’s Seedling. See Sugar-loaf Pippin. HUTTON SQUARE.—Fruit, large; roundish-ovate, and irregular in its outline, being much bossed on the sides, and knobbed about the eye and the stalk. Skin, smooth, dull greenish yellow where shaded, and strewed with minute russety dots, but washed with dull red next the sun, and dotted with black dots. Eye, small and closed, placed in an angular and plaited basin. Stalk, short, deeply imbedded in an angular cavity. Flesh, white, firm, crisp, sweet, briskly and pleasantly flavoured. A valuable culinary apple of first-rate quality, and not unsuitable for the dessert, where a brisk and poignant flavoured apple is preferred ; it is in use from November to March. The tree is an excellent bearer. This variety is extensively grown about Lancaster, and is said to have origi- nated at the village of Hutton, in that vicinity. APPLES. 75 Ingestrie Red. See Red Ingestrie. Ingestrie Yellow. See Yellow Ingestrie. Irish Codlin. See Manks Codlin. TRISH PEACH (Larly Crofton).—Fruit, medium sized, two inches and three quarters wide, by two inches and a quarter high; roundish, somewhat flattened, and slightly angular. Skin, smooth, pale yellowish green, tinged with dull reddish brown, and thickly dotted with green dots on the shaded side, but fine lively red, mottled and speckled with yellow spots, on the side exposed to the sun. Eye, small and closed, set in a rather deep and knobbed basin, which is lined with thick tomentum. Stalk, short, thick, and fleshy, inserted in a pretty deep cavity. Flesh, greenish white, tender, and crisp, abounding in a rich, brisk, vinous, and aromatic juice, which, at this season, is particularly refreshing. An early dessert apple of the finest quality. It is ripe during the. first week in August, and lasts all through that month. It is a most beautiful, and certainly one of the most excellent summer apples, possessing all the rich flavour of some of the winter varieties, with the abundant and refreshing juice of the summer fruits. Like most of the summer apples it is in greatest perfection when eaten from the tree, which is hardy, vigorous, and an abundant bearer. Trish Pitcher. See Manks Codlin. IRISH REINETTE.—Fruit, medium sized, two inches and three quarters wide, by two inches and a half high; oblong, somewhat five- sided, with five ribs which extend from the base to the apex, where they run into the eye, forming five prominent ridges. Skin, yellowish green, strewed with minute russety dots on the shaded side, but dull brownish red, almost entirely covered with large patches of dull leaden coloured russet, on the side exposed to the sun. Eye, small and closed, placed in a ribbed and plaited basin. Stalk, short, inserted in a round, deep, and even cavity. Flesh, greenish yellow, firm, crisp, and very juicy, with a brisk and poignant acid juice. A valuable culinary apple; in use from November to February. This variety is much cultivated about Lancaster, and in the county of West- moreland, where it is highly esteemed. Trish Russet. See Sam Young. Tron Apple. See Brabant Bellefleur. Ironstone. See Winter Greening. ISLE OF WIGHT PIPPIN (Isle of Wight Orange; Orange Pippin ; Pomme d’ Orange; Engelse Oranje Appel).—Fruit, small, two inches wide, by an inch and a half deep; globular. Eye, slightly sunk, with broad acute segments of the calyx. Stalk, veryshort. Skin, yellowish golden grey, with a russety epidermis, highly coloured with orange and red next the sun. Flesh, firm and juicy, with a rich and aromatic flavour. 76 THE FRUIT MANUAL. A dessert apple of first-rate quality, and also valuable as a cider fruit; it is in use from September to January. The specific gravity of its juice is 1074. The tree does not attain a large size, but is hardy, healthy, and an excellent bearer. It succeeds well when grafted on the paradise stock, and grown as an open dwarf or an espalier. This is a very old variety, and is, no doubt, the “ Orange Apple” of Ray and Worlidge. According to Mr. Knight, it is by some supposed to have been intro- duced from Normandy to the Isle of Wight, where it was first planted in the garden at Wrexall Cottage, near the Undercliff, where it was growing in 1817. There are several other varieties of apples known by the name of “ Orange ” and “ Orange Pippin,” but they are all very inferior to this. ISLEWORTH CRAB (Brentford Crab).—Fruit, medium sized, two inches and three quarters wide, by the same in height ; conical. Skin, smooth, of a pale yellow colour, with a deeper tinge where exposed to the sun, and covered with small reddish brown dots. Kye, small and open, with reflexed segments, set in a round and narrow basin. Stalk, slender, inserted in a deep, round, and even cavity. Flesh, yellowish white, crisp, sweet, juicy, and pleasantly flavoured. A pretty good culinary apple of second-rate quality; in use during October ; but scarcely worth cultivation. Jerusalem. See Pigeon. JOANNETING (Ginetting; Juneting; Early Jenneting ; White Juneating ; Juneating ; Owen's Golden Beauty ; Primiting).—Fruit, small; round, and a little flattened. Skin, smooth and shining, pale yellowish green in the shade, but clear yellow, with sometimes a faint tinge of red or orange, next the sun. Hye, small and closed, surrounded with a few small plaits, and set in a very shallow basin. Stalk, an inch long, slender, and inserted in a shallow cavity, which is lined with delicate russet. Flesh, white, crisp, brisk, and juicy, with a vinous and slightly perfumed flavour, but becoming mealy and tasteless if kept only a few days after being gathered. This is the earliest apple of the year; it is in greatest perfection when gathered off the tree, or immediately afterwards, as it very soon becomes dry and mealy. The tree does not attain a large size, but is hardy and healthy. It is not a great bearer, which may, in a great measure, account for it not being so generally cultivated as its earliness would recommend it to be. Tf worked on the paradise stock it may be grown in pots, when the fruit will not only be produced earlier, but in greater abundance than on the crab or free stock. This is one of our oldest apples, and although generally known and popular, seems to have escaped the notice of Miller, who does not even mention it in any of the editions of his dictionary. As I have doubts of this being the Geneting of Parkinson—his figure being evidently intended for the Margaret, which in some districts is called Joanneting—the first mention we have of this variety is by Rea, in 1665, who describes it as “a small, yellow, red-sided apple, upon a wall, ripe in the end of June.” APPLES. 77 * Juneating,” as applied to this apple, is quite a misnomer. Abercrombie was the first who wrote it June-eating, as if in allusion to the period of its maturity, which is, however, not till the end of July. Dr. Johnson, in his Dictionary, writes it Gineting, and says it is a corruption of Janeton (Fr.), signifying Jane or Janet, having been so called from a person of that name. Ray says, ‘“‘ Pomum Ginettinum, quod unde dictum sit me latet.’? Indeed, there does not seem ever to have been a correct definition given of it. In the Middle Ages, it was customary to make the festivals of the Church periods on which occurrences were to take place or events were to be named. Even in the present day we hear the country people talking of some crop to be sown, or some other to be planted, at Michaelmas, St. Martin’s, or St. Andrew’s tide. It was also the practice for parents to dedicate their children to some particular saint, as Jean Baptiste, on the recurrence of whose festival all who were so named kept it as a holiday. So it was also in regard to fruits, which were named after the day about which they came to maturity. Thus, we have the Margaret Apple, so called from being ripe about St. Margaret’s Day, the 20th of July; the Magda- lene, or Maudlin, from St. Magdalene’s Day, the 22nd of July. And in Curtiust we find the Joannina, so called, “Quod circa divi Joannis Baptiste nativitatem esui sint.” These are also noticed by J. B. Porta; he says, “ Est genus alterum quod quia circa festum Divi Joannis maturiscit, vulgus Melo de San Giovanni dicitur.” And according to Tragus,t “Que apud nos prima maturantur, Sanct Johans Opffell, Latine, Preecocia mala dicuntur.” We see, therefore, that apples were called Joannina because they ripened about St. John’s Day, and we have among the old French pears Amiré Joannet—the “Wonderful Little John,” which Merlet informs us was so called because it ripened about St. John’s Day. If, then, we add to Joannet the termination ing, so general among our names of apples, we have Joanneting. There can be no doubt that this is the correct derivation of the name of this apple. John Apple. See Winter Greening. John Apple. See Northern Greening. JOLLY BEGGAR (Lord Grosvenor).—Fruit, about medium size, two inches and a half wide, and two inches high; roundish. Skin, pale yellow, with an orange tinge next the sun. Lye, large and open, set in a plaited basin. Stalk, half an inch long, rather deeply inserted. Flesh, white, tender, juicy, sweet, briskly and pleasantly flavoured. A first-rate early cooking apple from August till October. The great merit of this variety is its great fertility, the small bush trees producing an abundance of fine yellow fruit. The tree bears very early, and is one of the most useful for garden culture. Jones’s Southampton Pippin. See Golden Winter Pearmain. Joséphine. See Reinette Blanche d’ Espagne. Jubilee Pippin. See Bland’s Jubilee. KEDDLESTON PIPPIN.—Fruit, small, two inches and a quarter wide, and not quite so much high; roundish-ovate, and regularly formed. Skin, of a uniform golden yellow colour, with veinings and specks of russet. Eye, half open, set in a shallow plaited basin, Stalk, short, thick, and fleshy. Flesh, yellowish, crisp, very juicy, sugary, and aromatic. A first-rate dessert apple; in use from November to March. * Hist, Plant., ii, 1447, + Hortorum, p. 522. t Hist., p. 1043, 78 THE FRUIT MANUAL. KEEPING RED-STREAK.—Fruit, medium sized; roundish, flattened, angular on the sides. Skin, green at first, changing to greenish yellow, and striped with red on the shaded side, but entirely covered with dark red on the side next the sun; marked with russet, and numerous grey dots. Eye, open, set in a shallow and undulating basin. Stalk, very short, imbedded in a narrow and shallow cavity. Flesh, greenish yellow, firm, brisk, and pleasantly flavoured. A culinary apple; in use from December to April. KEEPING RUSSET.—Fruit, medium sized, two inches and five- eighths wide, and two inches and a quarter high; roundish. Skin, entirely covered with thin, pale yellowish brown russet, like the Golden Russet, and occasionally with a bright, varnished, fiery-red cheek on the side next the sun, which is sometimes more distinct than at others. Eye, open, set in a round and plaited basin. Stalk, very short, imbedded in a rather shallow cavity. Flesh, yellow, firm, juicy, and sugary, with a particularly rich, mellow flavour, equal to, and even sur- passing that of the Ribston Pippin. A delicious dessert apple of first-rate quality ; in use from October to January, and, under favourable circumstances, will even keep till March. This is an apple which is very little known, and does not seem at all to be in general cultivation. I obtained it from the private garden of the late Mr. James Lee at Hammersmith. It certainly deserves greater publicity. Kempster’s Pippin. See Blenheim Pippin. KENTISH FILL-BASKET (Lady de Grey’s; Potter's Large).— Fruit, very large, four inches wide, and three inches and a quarter high; roundish, irregular, and slightly ribbed. Skin, smooth, selon green in the shade, and pale yellow, with a reddish brown lush, which is streaked with deeper red, on the side next the sun. Lye, large, set in a wide and irregular basin. Flesh, tender and juicy, with a brisk and pleasant flavour. This is an excellent culinary apple of first-rate quality ; in use from November to January. The tree is a strong and vigorous grower, attaining a large size, and is an abundant bearer. This is not the Kentish Fill-basket of Miller and Forsyth, nor yet of Rogers; re lade described under this name by these writers being evidently the Kentish ‘odlin, Kentish Broading. See Broad-end. KENTISH PIPPIN (Colonel Vaughan’s; Red Kentish Pippin; Pepping ; Vaun’s Pippin).—Fruit, medium sized, two inches and three quarters broad, and two inches and a half high ; conical and slightly angular. Skin, pale yellow, with brownish red next the sun, studded with specks, which are greenish on the shaded side, but yellowish next APPLES. 79 the sun. Lye, small, and partially open, set in a wide, shallow, and plaited basin. Stalk, very short and fleshy, almost imbedded in a deep and wide cavity, which is smooth or rarely marked with russet. Flesh, yellowish white, delicate, very juicy, with a sweet and briskly acid flavour. A culinary apple of first-rate quality; in use from October to January. The tree attains a pretty good size, is hardy, vigorous, and a good bearer. This is a very old and favourite apple, first mentioned by Ray, and enumerated in the list of Leonard Meager as one of the varieties then cultivated in the London nurseries in 1670. Mortimer made a sad lamentation on the fancied degeneration of the Kentish Pippin, which I have quoted in treating of the Golden Pippin, KERRY PIPPIN (Edmonton; Aromatic Pippin).—Fruit, below medium size; oval, sometimes roundish-oval. Skin, smooth and shining, greenish yellow at first, but changing as it ripens to a fine clear pale yellow colour, tinged and streaked with red, on the side next the sun, but sometimes, when fully exposed, one half of the surface is covered with bright shining crimson, streaked with deeper crimson ; it is marked on the shaded side with some traces of delicate russet. Eye, small and closed, with broad, erect, and acuminate segments, set in a shallow basin, which is generally surrounded with five prominent plaits. Stalk, slender, three quarters of an inch long, obliquely inserted in a small cavity, by the side of a fleshy protuberance. Flesh, yellowish white, firm, crisp, and very juicy, with a rich, sugary, brisk, and aromatic flavour. An early dessert apple of the highest excellence ; it is in use during September and October. The tree is a free grower, hardy, and a good bearer, attaining about the middle size. It is well adapted for grafting on the paradise stock, and being grown either as a dwarf or espalier. This variety was introduced chiefly through the instrumentality of Mr. Robert- son, the nurseryman of Kilkenny, in Ireland. KESWICK CODLIN.—Fruit, above medium size, two inches and three quarters wide, and the same in height; conical, angular in its outline, the angles on its sides running to the crown, where they form rather acute ridges round the eye. Skin, rather pale yellow on the shaded side, but deeper yellow with an orange or blush tinge on the side next the sun. Hye, closed, with long narrow segments, and set in a pretty deep and rather puckered basin. Stalk, about a quarter of an inch long, downy, inserted in a deep cavity, which is marked with russet. Flesh, pale yellowish white, very juicy, tender, and soft, with a brisk and pleasant flavour, but becomes mealy after being kept for a month. One of the earliest and most valuable of our culinary apples. It may be used for tarts so early as the end of June, but it is in perfection during August and September. 80 THE FRUIT MANUAL. The tree is healthy, vigorous, and an immense bearer, attaining to the middle size. It succeeds well in almost every soil and situation, and when grown on the paradise stock is well suited for espalier training. This excellent apple was first discovered growing among a quantity of rubbish behind « wall at Gleaston Castle, near Ulverstone, and was first brought into notice by one John Sander, a nurseryman at Keswick, who, having propagated it, sent it out under the name of Keswick Codlin. In the Memoirs of the Caledonian Horticultural Society, Sir John Sinclair says: «* The Keswick Codlin tree has never failed to bear a crop since it was planted in the episcopal garden at Rose Castle, Carlisle, twenty years ago (1813). It is an apple of fine tartness and flavour, and may be used early in autumn. The tree is a very copious bearer, and the fruit is of good size, considerably larger than the Carlisle Codlin. It flourishes best in a strong soil.” KILKENNY PEARMAIN.—Fruit, below medium size, two inches and a half wide, and the same in height ; roundish, inclining to conical. Skin, yellow, sprinkled with russety dots, and sometimes covered with slight reticulations of russet ; tinged with orange and a few streaks of red on the side exposed to the sun, Eye, small, and rather open, set in a narrow basin. Stalk, short, inserted in a shallow cavity, and surrounded with a large patch of russet. Flesh, yellowish, crisp, tender, juicy, and sweet, but of dry texture, and lacking acidity. A dessert apple of no great merit; in use from October to Christmas. King. See Borsdérffer. King Apple. See Warner’s King. King George. See Borsdérffer. KING OF THE PIPPINS.—Fruit, medium sized ; ovate or conical, regularly and handsomely shaped. Skin, greenish yellow, with a blush of red next the sun, and marked with a little rough brown russet. Eye, large, and partially open, with long and broad segments, which are connivent, but reflexed at the tips, set in a shallow and undulating basin. Stalk, a quarter of an inch long, just extending beyond the base. Flesh, white, with a yellowish tinge, firm, crisp, very juicy and sugary, with a rich vinous flavour. This is one of the richest flavoured early dessert apples, and un- equalled by any other variety of the same season ; it is ripe in the end of August and beginning of September. This is the original and true King of the Pippins, and a very different apple from that generally known by the same name. See Golden Winter Pearmain, I suspect this is the King Apple of Rea. King of the Pippins. See Golden Winter Permain. KINGSTON BLACK.—Fruit, small, two inches and a quarter wide, and one and three quarters high; roundish. Skin, pale yellow, striped with red on the shaded side, and very dark red, striped with dark purple, or almost black stripes, on the side next the sun ; thickly strewed all over with light grey russety dots, and with a large patch of APPLES. 81 russet over the base. Hye, open, with broad reflexed segments, and set ina deep basin. Stalk, very short, inserted in a shallow cavity. Flesh, white, stained with red under the skin, on the side next the sun, tender, juicy, sweet, and pleasantly flavoured. This is a beautiful little apple, extensively grown in Somersetshire, where in the present day it is considered the most valuable cider apple. It keeps till Christmas. Kirke’s Admirable. See Hollandbury. Kirke’s Golden Reinette. See Golden Reinette. Kirke’s Lemon Pippin. See Lemon Pippin. KIRKE’S LORD NELSON.—Fruit, large, three inches and a quarter wide, and two inches and three quarters high; roundish, and narrowing a little towards the apex. Skin, smooth, pale yellow, streaked all over with red. Eye, open, with short reflexed segments, and set in a plaited basin. Stalk, short and slender. Flesh, yellowish white, firm, juicy, and aromatic, but wants acidity. An inferior variety, neither a good dessert apple, nor at all suitable for culinary purposes ; it is in use from November to February. Knight’s Codlin. See Wormsley Pippin. Knightwick. See Court of Wick. KNOBBED RUSSET (Knobby Russet; Old Maid’s; Winter Apple).—Fruit, medium sized ; roundish-oval, and very uneven on its surface, being covered with numerous knobs, or large warts, some of which are the size of peas. Skin, greenish yellow, and covered with thick scaly russet. Hye, set in a deep basin. Stalk, inserted in a deep cavity. Flesh, yellowish, crisp, sweet, and highly flavoured, but not very juicy. A singular looking dessert apple, of first-rate quality ; it is in use from December to March. This variety was introduced to the notice of the London Horticultural Society in 1819 by Mr. Haslar Capron, of Midhurst, in Sussex. KNOTT’S KERNEL.—Fruit, medium sized; roundish and flattened, or obtusely ovate, the sides having five prominent angles which are most acute from the middle to the crown. Skin, with a citron-coloured ground, considerably covered with numerous broken stripes of dark purplish red, which extend more or less over the whole surface, but are fewer and paler on the shaded side. Eye, of moderate size, with reflexed segmenis, set in a narrow plaited basin. Stalk, an inch long, thickened at the insertion, set in a wide, deep, and funnel-shaped cavity, which has but slight traces of russet. Flesh, white, tender, crisp, juicy, and sweet, with a brisk acidity. A useful early culinary apple; in use September and October. The tree is a free bearer. This is much grown in the orchards of Worcestershire. a 82 THE FRUIT MANUAL. Lady Apple. See Api. Lady de Grey’s. See Kentish Fill-basket. Lady Derby. See Whorle Pippin. ' LADY HENNIKER.—Fruit, very large, roundish, narrowing a little towards the apex, and with blunt angles on the sides, which terminate in prominent ridges round the eye. Skin, yellow on the shaded side, with a faint blush of red, which is covered with broken streaks of crimson, on the side next the sun. Eye, large and open, with short segments, and set in a very deep and angular basin. Stalk, very short, set in a very deep, wide, russety cavity. Flesh, very tender in the grain, well flavoured, and with a pleasant perfume. : A first-rate apple, chiefly valuable as a cooking variety, but useful also in the dessert. October to February. This apple was raised at Thornham Hall, near Eye in Suffolk, and the account of it, furnished by Mr. John Perkins, the gardener there, is the following :— “ Between the years 1840 and 1850 the late Lord Henniker had great quantities of cider made to give away in the summer months, Several bushels of apple pips were sown in beds, from which the most promising seedlings were selected and planted ; these were reduced every few years. The last thinning was about seven years ago, when thirty-three trees were cut out. The tree in question was always the favourite, and it has been carefully preserved. It is largely used here when large and handsome dishes of mixed fruit are required for the dinner-table. Its appearance by lamplight is most telling. The tree is very healthy, and a great bearer.” LADY’S DELIGHT.—Fruit, medium sized, three inches wide, and two inches and a quarter high; oblate, and ribbed on the sides. Skin, smooth and shining, greenish yellow, marked with a number of imbedded dark-green specks ; washed with red on the side next the sun, and with a circle of red rays round the base. Eye, partially closed, with broad and flat segments, set in an angular and plaited basin. Stalk, short and slender, inserted in a round and rather deep cavity. Flesh, white, tender, crisp, very juicy, sweet, brisk, and pleasantly aromatic. An excellent culinary or dessert apple, highly esteemed about Lancaster, where it is much grown; it is in use from October to Christmas. The habit of the tree is drooping, like that of the Weeping Willow. LADY’S FINGER.—Fruit, below medium size, two inches and 2 quarter wide, and two inches and three quarters high; pyramidal, rounded at the base, distinctly five-sided, flattened at the apex, where it is terminated in five prominent knobs, with a smaller one between each, Skin, smooth, dull greenish yellow, strewed with minute grey russety dots; tinged on the side next the sun with a dull blush, which is interspersed with spots of deep lively red. Eye, small, and par- tially closed, set in a small and regularly notched basin. Stalk, slender, short, and obliquely inserted under a fleshy protuberance. Flesh, yellow, tender, juicy, and pleasantly acid. APPLES. 88 A culinary apple, much grown about Lancaster ; it is in use from November to March or April. This is a very different apple from the White Paradise, which is sometimes called the ‘Lady's Finger.” LAMB ABBEY PEARMAIN.—Fruit, small; roundish or oblato- oblong, regularly and handsomely shaped. Skin, smooth greenish yellow on the shaded side, but becoming clear yellow when at maturity ; on the side next the sun it is dull orange, streaked and striped with red, which becomes more faint as it extends to the shaded side, and dotted all over with minute, punctured, russety dots. Eye, rather large and open, with long broad segments, reflexed at the tips, and set in a wide, deep, and plaited basin. Stalk, from a quarter to half an inch long, slender, deeply inserted in a russety cavity. Flesh, yellowish white, firm, crisp, very juicy and sugary, with a brisk and rich vinous flavour. A dessert apple of first-rate quality, and very valuable, both as regards the richness of its flavour, and the long period to which it remains in perfection ; it is in use from January till April. The tree is healthy, a free grower, and good bearer. : This variety was raised in the year 1804, by the wife of Neil Malcolm, Esq., of Lamb Abbey, near Dartford, in Kent, from the pip of an imported fruit of the Newtown Pippin. LANDSBERGER REINETTE.—Fruit, above medium size, some- what conical, slightly ribbed near the eye. Skin, pale yellow, very clear and shining, having a tinge of crimson on the side next the sun. Eye, open; segments of the calyx long, reflexed, set in a shallow basin. Stalk, long, slender, deeply inserted. Flesh, yellowish, deli- cate, melting, sweet. An excellent apple, fit for either kitchen or dessert use, from October to Christmas. The tree is a great bearer. Lammas. See Margaret. Lancashire Crab. See Minchall Crab. Langton Nonesuch. See Nonesuch. Large Early Bough. See Large Yellow Bough. Large Fall Pippin. See Reinette Blanche d’ Espagne. LARGE YELLOW BOUGH (Large Early Yellow Bough; Sweet Bough; Early Bough; Bough ; Sweet Harvest)—Fruit, above medium size; oblong-oval, handsomely and regularly formed. Skin, smooth, pale greenish yellow. Hye, set in a narrow and deep basin. Stalk, rather Jong. Flesh, white, very tender, crisp, and very juicy, with a rich, sweet, sprightly flavour. A dessert apple of first-rate quality. Ripe in the beginning of August. The tree is a vigorous and luxuriant grower, and a good bearer. a 2 84 THE FRUIT MANUAL. Large Yellow Newtown Pippin. See Newtown Pippin. Leathercoat. See Royal Russet. LEMON PIPPIN (Kirke’s Lemon Pippin; Quince; Englischer Winterquittenapfel).—Fruit, medium sized ; oval, with a large fleshy elongation covering the stalk, which gives it the form of a lemon. Skin, pale yellow, tinged with green, changing to a lemon yellow as it attains maturity, strewed with russety freckles and patches of thin delicate russet. Eye, small, and partially open, with short segments, and set in an irregular basin, which is frequently higher on one side than the other. Stalk, short, entirely covered with a fleshy elongation of the fruit. Flesh, firm, crisp, and briskly flavoured. A very good apple, either for culinary or dessert use ; it is in season from October to April, and is perhaps the most characteristic apple we have, being sometimes so much like a lemon as at first sight to be taken for that fruit. Forsyth says it is excellent for drying. The tree does not attain a large size, but is healthy, hardy, and a good bearer. It is uncertain at what period the Lemon Pippin was first brought into notice. Rogers calls it the “ Quince Apple,” and, if it is what has always been known ‘under that name, it must be of considerable antiquity, being mentioned by Rea, Worlidge, Ray, and almost all the early writers ; but the first instance wherein we find it called Lemon Pippin, is in Ellis’s “ Modern Husbandman,” 1744, where he says it is “esteemed so good an apple for all uses, that many plant this tree prefer- able to all others.” LEWIS'S INCOMPARABLE.—Fruit, large, three inches wide, and two inches and three quarters high ; conical, broad at the base and narrow at the apex, which is generally higher on one side than the other. Skin, deep lively red, streaked with crimson on the side next the sun, but yellow, faintly streaked with light red, on the shaded side, and strewed with numerous minute russety dots. Eye, small and open, with broad and slightly connivent segments, set in a rather narrow and somewhat angular basin. Stalk, very short, inserted in a wide and deep cavity, which is lined with thin grey russet. Flesh, yellowish, firm, crisp, and juicy, with a brisk and slightly perfumed flavour. A useful apple, either for culinary purposes or the dessert, but only of second-rate quality; it is in use from December to February. ae tree attains the largest size, is strong, vigorous, and an abundant earer. Lily Buckland. See Devonshire Buckland. LINCOLNSHIRE HOLLAND PIPPIN (Striped Holland Pippin).— Fruit, above medium size, three inches and a half wide, and three inches and a quarter high ; roundish, inclining to ovate, and somewhat angular on the sides. Skin, yellow on the shaded side, but orange, streaked with crimson, on the side next the sun, and studded all over with numerous imbedded green specks. Eye, small, set in a rather APPLES. ‘ 85 deep basin. Stalk, short, inserted in a rather shallow cavity. Flesh, white, and pleasantly sub-acid. A very pretty, but very useless apple, fit only for kitchen use, and then only of second-rate quality ; it is in season from November to February. LITTLE HERBERT.—A small, round apple, covered with brown russet. Much esteemed in Gloucestershire as a first-rate dessert fruit 7 but is, in fact, only second-rate. Tree, a shy bearer. December to March. LOAN’S PEARMAIN.—Fruit, medium sized, two inches and a half wide, and two inches and a quarter high; abrupt pearmain-shaped. Skin, greenish yellow, with a few faint streaks of red, and strewed with numerous large russety dots on the shaded side, but deep orange mottled and streaked with crimson, and covered with patches of thin grey russet, on the side next the sun. ye, open, with reflexed seg- ments, set in a wide, even, and plaited basin. Stalk, half an inch long, inserted in a rather shallow cavity, with a fleshy protuberance on one side of it. Flesh, greenish white, tender, crisp, and very juicy, with a sugary and pleasant flavour. An excellent old dessert apple ; in use from November to February. ‘i This is a very old variety. It is first mentioned by Ray, but is not in Meager’s 1st. LODGEMORE NONPAREIL (Clissold’s Seedling).—Fruit, about medium size, two inches and a half wide, and nearly two inches high ; roundish ovate, regular in its outline. Skin, rich golden yellow when fully ripe, dotted with minute grey dots, and with a blush of red on the side exposed to the sun. Lye, slightly closed, with broad flat leafy segments, and set in a narrow basin. Stalk, a quarter of an inch long, inserted in a narrow cavity. Flesh, yellowish, firm, crisp, juicy, sweet, and with a fine aroma. ; This is a dessert apple of great excellence; in use from February till the beginning of June; and is one of the best late sorts I know. The tree is hardy, and a good bearer. The Lodgemore Nonpareil was raised about the year 1808 by Mr. Cook, of Lodgemore, near Stroud, in Gloucestershire, and was long known as Lodgemore Seedling ; but the garden being afterwards rented by Mr. Clissold, a nurseryman at Stroud, he propagated and sold it under the name of Clissold’s Seedling. London Golden Pippin. See Golden Pippin. LONDON PIPPIN (Five-Crowned Pippin ; New London Pippin).— Fruit, medium sized, two inches and three quarters broad, and two inches and a quarter high ; roundish, and flattened, with a few ribs on the sides, which increase in size towards the crown, where they termi- nate in five prominent and equal ridges, from which circumstance it has been called the Five-Crowned Pippin. Skin, at first pale yellowish green, changing to pale yellow or lemon colour, with brownish red on 86 THE FRUIT MANUAL. the side next the sun. Eye, small and closed, set in a rather shallow basin. Stalk, half an inch long, slender, and deeply inserted. Flesh, yellowish white, firm, crisp, tedder, and juicy, with a brisk and pleasant flavour. : : An excellent culinary apple, and serviceable also for the dessert ; it isin use from November to April, when it is perfectly sound, and shows no symptoms of shrivelling. : The tree attains about the middle size, is not a strong grower, but quite hardy, and an excellent bearer. Although there is no record of this variety in the writings of any pomological author before Mr. Lindley, it is nevertheless a very old English apple. In an ancient note-book of an ancestor of the Trevelyans, of Nettlecombe, in Somerset- shire, so early as 1580, the ‘“‘Lounden Peppen” is mentioned among the “names of Appelles which I had their graffes from Brentmarch, from one Mr. Pace.” From this we may learn that we are not to take for granted the non-existence of any variety, simply because there is no notice of it, previous to the period when it may have been first recorded, in works on pomology. This has been erroneously called Royal Somerset, which see. LONG NOSE.—Fruit, rather below medium size, two inches and a half high, and about the same in width at the base; conical, with prominent angles on the sides. Skin, smooth and shining, grass-green, changing to greenish yellow, with a cloud of bright red on the side exposed to the sun. Eye, closed, set in a shallow basin. Stalk, a quarter of an inch long, fleshy at the insertion, sometimes with a fleshy protuberance on one side of it, and inserted in a narrow, shallow, and russety cavity. Flesh, yellowish white, crisp, and tender, with a slightly sweet, but rather indifferent flavour. An apple of little merit, being of no value either for culinary purposes or the dessert ; it is in season from October to December, and is met with in the Berk- shire orchards. LONGSTART (Westmoreland Longstart).—Fruit, medium sized ; roundish, narrowing towards the eye, somewhat like the old Nonpareil in shape. Skin, almost entirely covered with red, which is streaked with deeper red, except on the shaded side, where there is a patch of greenish yellow, tinged with thin red. Eye, partially open, with broad flat segments, and set in a shallow and plaited basin. Stalk, about an inch long, inserted in a wide cavity, which is lined with russet. Flesh, white, crisp, tender, juicy, with a pleasant sub-acid flavour. A very excellent culinary apple; comes in use during October, and lasts till Christmas. This variety is much grown about Lancaster, and some parts of Westmoreland, where it is a great favourite among the cottagers. LONGVILLE’S KERNEL (Sam's Crab).—Fruit, below medium size, two inches and a half wide, and two inches and a quarter high ; ovate, slightly angular, but handsomely shaped. Skin, greenish yellow, tinged with red, and streaked with dark red on the side next the sun. Eye, small and open, with short erect segments, set in a deep and APPLES, 87 plaited basin. Stalk, short and deeply inserted. Flesh, yellow, firm, sweet, slightly acid, and with a perfumed flavour. A dessert apple, of good, but only second-rate quality; in use during August and September. According to Mr. Lindley, “It is said that this apple was originated in Here- fordshire, where it is at present but little known ; it is very handsome, and of con- siderable merit,” LORD BURGHLEY.—Fruit, medium sized; roundish, and slightly flattened, ribbed at the apex, and angular on the sides. Skin, deep golden yellow on the shaded side, and deep clear shining crimson on the side next the sun, and dotted all over with russet specks. Eye, rather closed. Stalk, half an inch to three quarters long, frequently a mere knob. Flesh, yellowish, very tender and juicy, sweet, and with a fine pine flavour. A first-rate dessert apple ; in use from Christmas till May. This variety was raised in the garden of the Marquis of Exeter, at Burghley, near Stamford, and was first distributed in 1865. LORD DERBY.—Fruit, roundish oblate, very uneven and angu- lar in its outline, having obtuse angles on the sides, which extend to the crown, round which they form prominent knobs. Skin, smooth, of a bright grass-green, which becomes yellowish when quite ripe. Flesh, white, tender, juicy, sweet, and with a somewhat balsamic aroma. An excellent apple, either for the kitchen or table use ; ripe in Sep- tember. Lord Grosvenor. See Jolly Beggar. Lord Gwydyr’s Newtown Pippin. See Alfriston. Lord Nelson. See Kirke’s Lord Nelson. LORD RAGLAN.—Fruit, round and even in outline. Skin, yellow on the shaded side, and with a delicate red cheek, speckled with deeper red, on the side next the sun. Eye, rather small and closed, deeply sunk ina plaited basin. Stalk, short, inserted in a very narrow shallow cavity, the base of the fruit being nearly flat. Flesh, tender, pleasantly sub-acid. An excellent cooking apple ; in use during March and April. LORD SUFFIELD.—Fruit, large, ovate, even in its outline, with several obtuse angles on its sides. Skin, smooth, pale greenish yellow, with sometimes a tinge of red next the sun. Hye, small and quite closed, the segments being gathered together in a point, and placed in a plaited basin. Stalk, slender, over half an inch long, inserted ina deep cavity. Flesh, white, tender, and firm, very juicy, and briskly flavoured. One of the very best early kitchen apples. August and September. The tree is hardy, and a great bearer. Lovedon’s Pippin. See Nonpareil. 88 THE FRUIT MANUAL. LUCOMBE’S PINE APPLE (Pine Apple; Pine Apple Pippin).— Fruit, rather below. medium size; ovate or conical, slightly and obscurely ribbed about the eye. Skin, of a uniform clear pale yellow, but with an orange tinge on the side next the sun, the whole surface thinly strewed with pale brown russety dots. Eye, small and closed, with somewhat ovate segments, set in a narrow, shallow, and plaited basin. Stalk, stout, about a quarter of an inch long, inserted in a narrow and shallow cavity. Flesh, yellowish white, tender and deli- cate, juicy and sugary, with a rich aromatic flavour, resembling that of a pine apple. A dessert apple of first-rate quality ; it is in use from the beginning of October to Christmas. This desirable apple was raised in the nursery of Messrs. Lucombe, Pince & Co., of Exeter, and is well worthy of general cultivation. LUCOMBE’S SEEDLING.—Fruit, large, three inches and a half wide, and two inches and three quarters high; roundish and angular, Skin, pale greenish yellow, strewed with dark dots, and imbedded green specks on the shaded side, but bright red, which is streaked with crimson, on the side next the sun. Hye, small and open, set in an angular and plaited basin. Stalk, short and thick, inserted in a rather deep cavity. Flesh, white, firm, juicy, and pleasantly flavoured. A culinary apple of first-rate quality; in use from October to Feb- ruary. The tree is a strong and vigorous grower, attains a large size, and is an excellent and early bearer. This variety, as well as the preceding, was raised in the Exeter nursery. MACLEAN’S FAVOURITE.—Fruit, medium sized, roundish. Skin, yellow. Flesh, crisp, and richly flavoured, resembling the Newtown Pippin. A very excellent dessert apple. The tree is an abundant bearer, but a delicate grower, and apt to canker unless in warm and light soils. October to January. This was raised by Dr. Maclean, of Colchester. MADELEINE (Margaret; Summer Pippin).—Fruit, rather below medium size; roundish. Skin, yellowish white, with numerous im- bedded pearly specks, with an orange tinge next the sun, and sometimes marked with faint streaks of red. Eye, small and closed, set in a narrow basin, and surrounded with several unequal plaits. Stalk, short and slender, not extending beyond the base, and inserted in a funnel-shaped cavity. Flesh, white, very crisp and tender, juicy, sugary, and highly flavoured. An early dessert apple, of good, but only second-rate quality ; ripe in the middle and end of August. The tree is a free grower, and is readily distinguished by the excessive pubescence of its leaves and shoots. Mr. Lindley, in the “ Guide to the Orchard,” considers this variety as identical with the Margaret of Ray, which is a mistake. It is, no doubt, the Margaret of Miller, but certainly not of any English author either preceding or subsequent to APPLES. 89 him. It is tobe observed that the lists of fruits given by Miller in his Dictionary are chiefly taken from the works of the French pomologists, while the fruits of his own country are almost wholly neglected ; and the only reason I can assign for htm describing this variety for the Margaret is, because our own Margaret being by some authors called the Magdalene, he might have thought the two synonymous.— See Margaret. Magdalene. See Margaret. Mage’s Johnny. See Green Tiffing. MAIDEN’S BLUSH.—Fruit, large, three inches and a quarter wide, and two inches and a half high; roundish and flattened. Skin, of a fine rich pale yellow colour, tinged with a blush of beautiful red on the side exposed to the sun. Hye, pretty large and closed, set in a round, even, and rather deep basin. Stalk, short, inserted in a deep and round cavity. Flesh, white, tender, brisk, and pleasantly acid. A very beautiful culinary apple, but not of first-rate quality. It is in use during September and October. The tree is a vigorous grower, and an abundant bearer. This variety is of American origin. It is highly esteemed in the neighbourhood of Philadelphia, and considered one of the best culinary apples in America ; it is also much used for drying, for which purpose it is considered the best. It is not, however, held in great repute in this country, its size and colour being its chief recommendation. MALAKOVNA.—Fruit, small, roundish, in size and shape not un- like a good specimen of Golden Pippin, very regular in outline. Skin, deep bright crimson over the entire surface, and wonderfully beautiful when growing on the tree. Eye, full, with long pointed segments, which are reflexed at the tips, set in a shallow depression, closed. Stalk, long, slender. Flesh, whitish, tinged with pink, firm, and rather dry, but sweet and pleasant. The tree has a fine habit of growth, and is very productive, seeming one mass of scarlet when full of fruit. Highly worthy of cultivation as an ornamental variety. This was received from Russia by the Royal Horticultural Society. Male Carle. See Mela Carlo. Malingre d’Angleterre. See Calville Malingre. Mammoth. See Gloria Mundi, MANKS CODLIN (Irish Pitcher ; Irish Codlin; Eve; Frith Pippin). —Fruit, large; conical, and slightly angular. Skin, smooth, greenish yellow at first, but changing as it ripens to clear pale yellow, tinged with rich orange red on the side next the sun, but sometimes, when fully exposed, assuming a clear bright red cheek. Eye, small and closed, set in a small, plaited, and pretty deep basin. Stalk, three quarters of an inch long, more or less fleshy, sometimes straight, but generally obliquely inserted, and occasionally united to the fruit by a fleshy pro- tuberance on one side of it. Flesh, yellowish white, firm, brisk, juicy, and slightly perfumed. 90. THE FRUIT MANUAL. A very valuable early culinary apple, of first-rate quality. It is ripe in the beginning of August, and continues in use till November. The tree is very hardy and healthy, but not a large grower. It is a very early and abundant bearer, young trees in the nursery quarters generally producing a considerable quantity of fruit when only two years old from the grafts. It is well suited for planting in exposed situations, and succeeds well in shallow soils. It forms a beautiful little tree when grafted on the paradise stock, and is well adapted for espa- lier training. MANNINGTON’S PEARMAIN.—Fruit, medium sized; abrupt pearmain-shaped. Skin, of a rich golden yellow colour, covered with thin brown russet on the shaded side, but covered with dull brownish red on the side next the sun. Lye, partially closed, with broad flat segments, set in a shallow and plaited basin. Stalk, three quarters of an inch long, obliquely inserted in a moderately deep cavity, with gene- rally a fleshy protuberance on one side of it. Flesh, yellow, firm, crisp, juicy, and very sugary, with a brisk and particularly rich flavour. This is one of the best and richest flavoured of our dessert apples ; it comes into use in October and November, and continues in good condition till March. A communication of some importance was sent me by Mr. Cameron, of Uckfield, by whom this variety was first propagated. He says the fruit should be allowed to hang late on the tree before it is gathered, so as to secure its peculiar richness of flavour, and long period of duration ; for if gathered too soon, it loses much of its fine richness and is very apt to shrivel. The tree does not attain a large size, but is perfectly hardy, and an early and excellent bearer; young trees, only two or three years from the graft, producing a considerable crop of handsome, well grown fruit. This esteemed variety originated about the year 1770, in a garden now in the possession of Mr. Mannington, a respectable butcher at Uckfield, in Sussex. At the time it was raised the garden belonged to Mr. Turley, a blacksmith, and grand- father of Mr. Mannington. The original tree grew up at the root of a hedge, where the refuse from a cider press had been thrown; it never attained any great, size, but continued to preserve a stunted and diminutive habit of growth, till it died about the year 1820, Previous to this, however, grafts had been freely dis- tributed to persons in the neighbourhood, many of whom were anxious to possess such a desideratum ; but it does not seem to have been known beyond its own locality till the autumn of 1847, when Mr. Mannington caused specimens of the fruit to be forwarded to the London Horticultural Society, and by whom it was pronounced to be a dessert fruit of the highest excellence. It was designated by Mr. Thompson “ Mannington’s Pearmain.” MARGARET (Karly Red Margaret; Early Red Juneating; Red Juneating ; Striped Juneating; Early Striped Juneating; Striped Quarrenden ; Summer Traveller ; Eve Apple, in Ireland ; Early Mar- garet; Marget Apple; Maudlin; Magdalene; Marguerite ; Lammas). Fruit, medium sized; roundish-ovate, and narrowing towards the eye, where it is angular. Skin, greenish yellow on the shaded side, APPLES. 91 but bright red next the sun, striped all over with darker red, and strewed with grey russety dots. Eye, half open, and prominent, with long, broad, erect segments, surrounded with a number of puckered knobs. Stalk, short and thick, about half an inch long, inserted in a small and shallow cavity. Flesh, greenish white, brisk, juicy, and vinous, with a pleasant and very refreshing flavour. A first-rate early dessert apple; it is ripe in the beginning of August, but does not keep long, being very liable to become mealy. To have it in perfection, it is well to gather it a few days before it ripens on the tree, and thereby secure its juicy and vinous flavour. The tree does not attain a large size, being rather a small grower. It is a good bearer, more so than the Joanneting, and is quite hardy, except in light soils, when it is liable to canker. It is well adapted for growing as dwarfs, either for potting or being trained as an espalier, when grafted on the paradise or pomme paradis stock. This is a very old English apple. It is without doubt the Margaret of Rea, Worlidge, Ray, and all our early pomologists except Miller; Mr. Lindley, how- ever, is of a different opinion, for he believes the Margaret of Miller to be identical with that of Ray. That this variety is the Margaret of Rea, his description is sufficient evidence. ‘The Margaret or Mugdelen Apple is a fair and beautiful fruit, yellow, and thick striped with red, early ripe, of a delicate taste, sweet flavour, and best eaten off the tree.” Ray gives no description of it, but it is only reason- able to suppose that it is this variety he refers to, seeing it is the Margaret of all authors both immediately preceding and subsequent to him. And indeed in no instance is that of Miller noticed by any English author but himself anterior to Mr. Lindley. Margaret. See Madeleine. Marget. See Margaret. MARGIL (Margill; Never Fail; Munches Pippin ; Small Ribston). —Fruit, small, two inches and an eighth wide, and the same in height ; conical, distinctly five-sided, with acute angles on the side, which terminate at the crown in five prominent ridges. Skin, orange, streaked with deep red, and covered on one side with patches of russet. Eye, small and closed, compressed as it were between the angles of the basin. Stalk, half an inch long, slender, and rather deeply in- serted in a round and russety cavity. Flesh, yellow, firm, juicy, rich, and sugary, with a powerful and delicious aromatic flavour. One of the finest dessert apples, a rival of the Ribston Pippin, ex- celling it in juiciness, and being of a better size for the dessert; it is in use from November to February. The tree is quite hardy, and generally an abundant bearer, except in seasons when the bloom is injured by frosts, to which it is liable. Tt is of a small and slender habit of growth, and is well adapted for growing as dwarfs or espaliers when grafted on the paradise stock. There seems to be no record of this variety before the publication of the Pomona Londonensis, although it was known for many years previously. Rogers says he saw a tree of it growing as an espalier in the garden at Sheen, which was planted by Sir William Temple. I find it was cultivated to a considerable extent in the Brompton Park nursery so early as 1750; it must therefore have been well known 92 THE FRUIT MANUAL. at that period ; but I cannot discover any trace of its origin. It may have been introduced from the Continent by George London, who was for some years in the gardens at Versailles under De Quintinye, and afterwards in partnership with Henry Wise as proprietor of the Brompton Park nursery, as the name seems to indicate more of French than English origin. . Marguerite. See Margaret. MARMALADE PIPPIN (Althorp Pippin; Welsh Pippin).—Fruit, medium sized, two inches and a half wide, and two inches and three quarters high ; oblong, with a prominent rib on one side, and flattened at the apex, where it terminates in several prominences. Skin, very thick, hard, and membranous ; deep yellow with a brownish tinge next the sun, and strewed with numerous imbedded pearly specks. Hye, small and open, with long acuminate and reflexed segments, set in a deep and angular basin. Stalk, half an inch long, inserted in a deep and smooth cavity. Flesh, yellowish white, firm and tender, sweet, juicy, and pleasantly flavoured. A culinary apple, but only of second-rate quality ; it is in use from October to January. The tree is hardy and an abundant bearer. This variety was introduced in 1818—the year in which the original tree first produced fruit—by a Mr. Stevens, of Stanton Grange in Derbyshire, by whom it was raised from a seed of the Keswick Codling. The Marmalade Pippin of Diel, which is described in the 22 vol. and which he says is an English apple, is not the same as the above, for he describes it as “a true streaked apple, and ripe in August.” MARTIN NONPAREIL.—Fruit, below medium size; ovate, and angular on the sides. Skin, pale yellow, sprinkled with yellowish brown russet. Hye, large and open, set in an angular basin. Stalk, short and thick. Flesh, yellow, firm, rich, juicy, and sugary. An excellent dessert apple, but equal to the old Nonpareil, con- sequently can only be regarded as a second-rate variety; it is in use from December to March. The tree is a vigorous grower, hardy, and a good bearer. This apple was received from a nursery, as a crab stock, by the Rev. George Williams of Martin-Hussingtree, near Worcester, and after producing fruit, was communicated by him to the London Horticultural Society, MARTIN’S CUSTARD.—Fruit, medium sized, two inches and three quarters wide, and two inches and a half high; roundish, ribbed on the sides, and with ridges round the crown which extend into the basin of the eye. Skin, greenish yellow, mottled with red on the shaded side, and considerably streaked with dark crimson and with a violet bloom on the side next the sun. Eye, small, quite closed, set in a narrow puckered basin. Stalk, very short, sometimes a mere fleshy knob, and sometimes woody, with a fleshy swelling on one side. Flesh, yellowish, firm, crisp, juicy, and briskly acid. An excellent culinary apple ; in use from October to Christmas. This apple is much grown in the orchards conterminous with Northamptonshire and Leicestershire, and I am indebted for a knowledge of it to my friend the Rev. M. J. Berkeley, of Sibbertoft, near Market Harborough. APPLES, 93 Maudlin. See Margaret. MARVELLOUS.—Fruit, small and oblate. Skin, entirely covered with brilliant crimson, and which has a fine bloom upon it, like a plum. Eye,: closed, set in a shallow basin, Stalk, short. Flesh, yellow, not very juicy, with a pleasant but not rich flavour. The great merit of this apple is its appearance, and not its flavour. As an ornament in the dessert it will be valuable, but its season being in August, at that time its use in this respect is not much in request. Megginch Favourite. See Golden Reinette. MELA CARLO (Male Carle).—Fruit, medium sized, two inches and three quarters wide, and the same in height; roundish, inclining to ovate, narrowing a little towards the eye, but generally of an ovate shape. Skin, thin and tender, pale green at first, changing as it ripens to fine delicate waxen yellow on the shaded side, but covered with fine dark crimson on the side next the sun. Eye, small and closed, with long acuminate segments, and set in a pretty wide and deep basin, which is sometimes a little ribbed. Stalk, three quarters of an inch long, inserted in a small and smooth cavity. Flesh, white, , with a greenish tinge, very delicate, juicy, and tender, with a sweet and vinous flavour, and a perfume like that of roses. A dessert apple which, when in perfection, is of the most exquisite flavour; but, being indigenous to a warmer climate, it does not attain its full maturity in this country. When grown in an orchard house as I have received it from Mr. Rivers, it is equal to any specimens I have ever met with in Italy. By the aid of a south wall, in a warm and sheltered situation, it may, however, be brought to some degree of excellence. At EHlvaston Castle, Mr. Barron successfully cultivated it upon earthen mounds, with an inclination to the sun of 45°. When in perfection, its flesh is as melting as that of the Beurré and Doyenné pears ; it is in use from December to March. The tree is a strong and vigorous grower, and an abundant bearer. This apple is of Italian origin, and is extensively cultivated about Turin. Its name is by some supposed to have been given in honour of Charlemagne, who is said to have held this fruit in high estimation, MELON APPLE.—Fruit, medium sized, two inches and three quarters wide, and two inches and a half high ; roundish, but narrow- ing a little towards the crown, and somewhat bluntly angular on the sides. Skin, smooth, lemon yellow tinged with green, veined with very delicate pale brown russet on the shaded side; on the side next the sun it is pale bright crimson with patches and veins of very thin smooth pale brown russet. Eye, small and half open, placed in a narrow, sometimes slightly angular basin. Stalk, half an inch long, very slender, straight, and woody, inserted in an even, funnel- 94 THE FRUIT MANUAL. shaped and rather deep cavity, which is lined with brown russet. Flesh, yellowish white, very tender and crisp, juicy, sweet, and vinous, with a delicate and very agreeable perfume. A first rate dessert apple ; in use in December. An American apple of great excellence. It was raised in the State of New York at a place called East Bloomfield. MELROSE (White Melrose).—Fruit, large ; roundish ovate, inclining to conical, and broad at the base; it has an irregularity in its outline, caused by prominent ribs, which extend from about the middle to the basin of the eye, where they form large and unequal ridges; and also by several flattened parts on the sides, giving it the appearance as if indented by a blow. Skin, smooth and shining, pale yellow tinged with green on the shaded side, but yellow tinged with orange, and marked with crimson spots and dots, on the side exposed to the sun. Eye, large and closed, with broad flat segments, and deeply set in a plaited and prominently ribbed basin. Stalk, very short, not more than a quarter of an inch long, inserted in a deep, irregular cavity, in which are a few streaks and patches of rough russet. Flesh, yellowish white, firm, but tender and marrow-like, with a sweet and pleasantly sub-acid flavour. _ Avery valuable and fine looking apple, of first-rate quality, suitable either for culinary purposes or the dessert; it is in use from October to January. The tree is a strong, healthy, and vigorous grower, and forms a large round head. It is also an abundant and free bearer. This is an old Scotch apple, the cultivation of which is confined exclusively to the Border counties, where it was probably first introduced by the monks of Melrose Abbey. Though it is one of the most popular apples of the Tweedside orchards, it does not seem to have been ever known beyond its own district. It is without doubt the largest, and one of the most useful of Scotch apples, and requires only to be more generally known, to be cultivated throughout the length and breadth of that country. Even in the south it is not to be disregarded, as both in size and quality it is one of the most attractive market apples. I have known them sold at two shillings a dozen, MERE DE MENAGE (Combermere Apple ; Flanders Pippin).— Fruit, very large; ovate or conical, ribbed round the eye. Skin, red, streaked with darker red all over, except a little on the shaded side, where it is yellow. Hye, set in an angular basin. Stalk, very stout, inserted in a deep cavity, so much so as to be scarcely visible. Flesh, firm, crisp, brisk, and juicy. A valuable and very beautiful culinary apple of first-rate quality ; in use from October to January. Milton Golden Pippin. See Golden Pippin. MICKLEHAM PEARMAIN.—Fruit, below medium size, two inches wide, and about the same high; roundish, inclining to ovate. Skin, yellow on the shaded side, with orange red next the sun, marked with traces of russet, and specked with large russet dots on its surface. Eye, large and open, set in a wide, shallow basin. Stalk, half an inch, APPLES. 95 long, inserted in a deep, narrow eavity. Flesh, yellow, firm, crisp, juicy, sugary, and of good flavour. A good dessert apple, which keeps well till the end of February. This was raised at Mickleham, near Dorking, in Surrey. MINCHALL CRAB (Minshul Crab; Mincham’s Crab; Lancashire Crab ; Lancaster Crab).—Fruit, above medium size, three inches wide, and two inches and a half high; roundish, and considerably flattened, almost oblate. Skin, yellow, covered with dark dots, and a few veins of russet; russety over the base, and marked with a few broken stripes and mottles of pale crimson on the side next the sun. Eye, large and open, with short and ragged segments, set in a wide, shallow, and plaited basin. Stalk, half an inch long, inserted in a rather shallow cavity. Flesh, white, firm, crisp, and juicy, with a rough and sharp acid flavour. A culinary apple, but only of second-rate quality; it is in use from November to March. The tree is very hardy, and is not subject to canker or the attacks of insects. It is an abundant bearer. This apple is extensively grown in the southern parts of Lancashire, and is a great favourite in the Manchester market, and all the other manufacturing towns of that district. It receives its name from the village of Minchall in Cheshire, where, according to Rogers, the original tree existed in 1777. MINIER’'S DUMPLING.—Fruit, large, from three to three inches and a half wide, and nearly the same in height ; roundish, somewhat flattened and angular on the sides. Skin, dark green, striped with darker green on the shaded side, but covered with dark red where exposed to the sun. Stalk, an inch long, rather thick, inserted in a rather deep cavity. Flesh, firm, juicy, sub-acid, and pleasantly flavoured. An excellent culinary apple of first-rate quality; in use from No- vember to May. The tree is a strong grower, hardy, and an excellent bearer. MRS. WARD.—This in its outward appearance and form somewhat resembles the Court of Wick, with the beautiful scarlet flush of its parent, the Scarlet Nonpareil. Fruit, below medium size, roundish ovate, com- pressed at both ends. Outline very even and regular. Skin, smooth, of a warm yellow or orange colour on the shaded side, flushed with deep scarlet on the side next the sun, with here and there slight patches of russet, especially near to the eye and stalk. Eye, open, set in a shallow, evenly-formed cavity. Stalk, long, slender, and deeply set. Flesh, pale yellow, firm, juicy, with a fine, brisk, sprightly acid flavour. One of the pleasantest little dessert apples yet introduced, and beautiful in appearance ; in use from November to March. Raised by Mr. N. Lawrence, nurseryman, Chatteris, Cambridgeshire. 96 THE FRUIT MANUAL. MITCHELSON’S SEEDLING.-——Fruit, above the medium size; somewhat ovate. Skin, of a fine deep yellow, thinly strewed with minute brown dots, interspersed with slight patches of very delicate russet, but faintly mottled with clear red on the side exposed to the sun. Eye, large and open, with short,-stunted segments, and set in a rather deep and plaited basin. Stalk, very short, inserted in a round and even cavity, which is tinged with green, and lined with fine, deli- cate grey russet. Flesh, yellowish, firm, crisp, brisk, very juicy, and vinous, abounding in a rich and agreeable perfume. A very excellent apple, suitable either for culinary purposes or the dessert ; it is in use from December to February. This beautiful apple was raised by Mr. Mitchelson, a market gardener at Kings- ton-on-Thames. MONKLAND PIPPIN.—Fruit, small, two inches wide, and the same in height; oval, even, and regularly formed, with five obscure ribs round the eye. Skin, green, becoming yellow as it attains maturity, marked with imbedded green specks and numerous very minute dots. Eye, half open, set in a round and plaited basin. Stalk, three quarters of an inch long, slender, and inserted in a round, narrow cavity, which is lined with rough russet. Flesh, greenish white, soft and juicy, but with little or no flavour. An apple of which it is difficult to say to what use it is applicable, having nothing whatever to recommend it. It is ripe in November. MONKTON.—Fruit, below medium size, two inches and three quarters wide, and two inches high; oblate, slightly ribbed on the sides, and ridged round the eye. Skin, entirely covered with beautiful red, which is marked with spots, and broken stripes of deep crimson; the colour on the shaded side is paler than on the side exposed to the sun; it is strewed all over with russety dots, and round the stalk and in the basin of the eye it is of a clear waxen yellow. Eye, small and open, with broad, erect segments, set in a moderately deep basin. Stalk, short and thick, inserted in a rather shallow cavity, which is lined with thick grey russet. Flesh, yellowish, tender, juicy, and brisk. A beautiful cider apple, raised at Monkton, near ‘Taunton, in Somersetshire, Monstrous Pippin. See Gloria Mundi. MOORE'S SEEDLING.—Fruit, large, three inches and a quarter wide, and three inches high; conical and angular, flattened at the base. Skin, greenish yellow on the shaded side, and marked with broken streaks of red where exposed to the sun, interspersed with “numerous large dark spots. Eye, small and open, set in a plaited basin. Stalk, very short, imbedded in a small, narrow cavity, and surrounded with a patch of russet. Flesh, yellow, tender, rather sweet and pleasantly flavoured. A good culinary apple ; ripe in October, and keeps till December. APPLES, 97 MORGAN’S SWEET.—Fruit, about medium size, two inches and a half high, and the same in width ; conical, distinctly five-sided at the crown, and having a near resemblance to a small fruit of Keswick Codlin. Skin, pale lemon yellow, with a flush of pale red on the side next the sun, and the whole surface covered with large dots. Eye, closed with long leafy segments, set in a narrow basin, which is angular. Stalk, half an inch long, inserted in a deep cavity, which is lined with rough russet. Flesh, yellowish white, tender and marrow-like, juicy, sweet, and briskly flavoured. A cider apple much used in Somersgetshire, and very good as a culinary variety. In use in November and December. The tree is a very strong grower. MORNING PIPPIN.—Fruit, medium sized, two inches and a half high, and two inches and a quarter broad ; eylindrical or ovate, even and pretty regularly formed, except towards the crown, where it is a little angular. Skin, smooth and shining, except where it is marked with patches and ramifications of pale brown russet, which is rather rough ; wherever it is exposed to the sun it is covered with dark shining crimson, but on the shaded side it is deep yellow, washed . With thin pale red, and marked with broken stripes of crimson. Eye, half open, with long segments, which are reflexed at the tips, and which are frequently broken, leaving the eye open, with stunted seg- ments, and placed in a rather shallow, somewhat angular basin. Stalk, about a quarter of an inch long, sometimes woody, sometimes a fleshy knob, inserted in a very shallow and narrow cavity. Flesh, greenish white, very firm and crisp, pretty juicy, with a brisk and agreeably perfumed flavour. . A good culinary apple, which bakes well, and has a pleasant acidity ; in use from December to March. The tree is an excellent bearer. This, one of the best keeping apples of the Gloucestershire orchards, was sent me, with many others of that district, by G. S. Wintle, Esq., of Gloucester. MORRIS’S COURT OF WICK.—Fruit, small, two inches and a quarter broad, and an inch and three quarters high ; roundish-oblate, regularly and handsomely shaped, very closely resembling its parent, the old Court of Wick. Skin, pale green on the shaded side, but washed with light red next the sun, which is covered with darker red spots, and marked with thin grey russet round the eye. Eye, open, with reflexed segments, equally as characteristic as that of the old Court of Wick, and placed in a wide, shallow basin. Stalk, half an inch long, inserted in a round cavity. Flesh, firm but tender, with a profusion of rich, vinous, and highly flavoured juice. ' A delicious dessert apple, exceeding even the old Court of Wick; it is in use from October to February. This variety was raised some years ago by Mr. Morris, a market gardener, at Brentford, near London. H 98 THE FRUIT MANUAL. MORRIS’S NONPAREIL RUSSET (Nonpareil Russet).—Fruit, small; conical and irregularly formed, being generally larger on one side than the other, and having the eye placed laterally. Skin, green, covered with large patches of thin grey russet, strewed with silvery scales, and marked with green dots. Eye, small and open, with seg- ments reflexed at the tips, and set in a plaited basin. Stalk, short, and deeply inserted in an oblique cavity. Flesh, greenish, firm, crisp, juicy, sugary, briskly flavoured, and charged with a pleasant aroma. An excellent dessert apple, of the first quality ; in use from October to March, and will keep even as long as May and June. Can this be the same as the Morris’s Nonpareil Russet of the London Horticul- tural Society’s catalogue, which is said to be oblate? I know that the variety described above is the true one, the friend from whom I received it having procured it from Mr. Morris himself. This variety was raised by Mr. Morris, of Brentford. MORRIS’S RUSSET.—Fruit, below medium size, two inches and a half wide, and two inches and a quarter high; round, regu- larly and handsomely shaped. Skin, covered with a coat of smooth, thin, brown russet, with occasionally a bright, fiery-crimson flame breaking out on the side next the sun, sometimes so large as to form a fine, smooth, and varnished crimson cheek. Eye, large and open, set in a small and shallow basin. Stalk, very short, inserted in a rather small cavity. Flesh, firm, but tender, juicy, brisk and sugary, charged with a very rich and powerful aromatic flavour. This is a dessert apple of the highest excellence, and ought cer- tainly to form one in every collection, however small; it is in season from October to February. This, like the two preceding varieties, was raised by Mr. Morris, of Brentford. Mother Apple. See Oslin. Mother Apple. See American Mother. Motteux’s Seedling. See Beachamwell. Munches Pippin. See Margil. NANCY JACKSON.—Fruit, above medium size, three inches wide, and two inches and a half high; round, rather uneven and angular, and sometimes with prominent obtuse ribs towards the eye. Skin, bright crimson over one half of its surface, where exposed to the sun, and yellow where shaded. Eye, open, with short and sometimes withered segments, and sometimes it is closed, set in rather shallow basin. Stalk, short, inserted in a close and narrow cavity. Flesh, firm, crisp, and very juicy, with a fine brisk acidity. A cooking apple of great excellence, which keeps in perfect condition till May. This is very much cultivated in the North Riding of Yorkshire, where it is greatly appreciated. : APPLES, 99 NANNY.—Fruit, medium sized, two inches and three quarters wide, and two inches and a half high; roundish, narrowing towards the apex, and somewhat angular on the sides. Skin, smooth, green- ish yellow with broken streaks of red on the shaded side, but bright red, streaked with dark crimson, on the side next the sun ; the whole strewed with russety dots. Eye, open, with-flat segments, placed in an angular basin, which is marked with linear marks of russet. Stalk, short, inserted in a rather deep, round cavity, thickly lined with rough rugset, which extends in ramifications over the base. Flesh, yellow, rather soft and tender, juicy, sugary, and highly flavoured. A dessert apple of excellent quality, and when in perfection a first- rate fruit; it isin use during October, but soon becomes mealy. The tree attains the middle size and is a good bearer, much more so than the Ribston Pippin, to which the fruit bears some resemblance in flavour. NELSON CODLIN (Nelson’s Codlin ; Backhouse’s Nelson; Nelson). —Fruit, large and handsome; conical or oblong. Skin, greenish yellow strewed with russety specks on the shaded side, but where exposed to the sun of a fine deep yellow, covered with rather large dark spots, which are encircled with a dark crimson ring. Hye, open, with short segments, set in a deep, plaited, and irregular basin. Stalk, about a quarter of an inch long, inserted in avery deep and angular cavity. Flesh, yellowish white, delicate, tender, juicy, and sugary. A very excellent apple, of first-rate quality as a culinary fruit, and also valuable for the dessert; itis in use from September to January. .The tree is a strong, vigorous, and healthy grower, and a most abun- dant bearer. This much esteemed variety was first brought into notice by Mr. John Nelson, a noted Wesleyan preacher in the early days of Wesleyanism, who, while engaged in the work of evangelisation in Yorkshire, used to distribute grafts among his friends ; from this circumstance it became known as the Nelson apple. Mr. Hugh Ronalds, who received it from Mr. Backhouse, of York, published it in the Pyrus Malus Brentfordiensis as Backhouse’s Lord Nelson, a name which the late Mr. James Backhouse disclaimed, and as he informed me, he preferred so excellent an apple rather to be a memorial of an equally excellent man, Neverfail. See Margil. Newbold’s Duke of York. See Rymer. NEW BROMLEY.—Fruit, below medium size; roundish, with a very narrow puckered crown. Skin, of a glossy bright crimson colour next the sun, and dappled with yellow and crimson on the shaded side. Stalk, very short, imbedded.the whole of its length in a round, even, smooth cavity. Flesh, yellow, tinged with crimson, like the apple called Sops-in-wine. Juicy, and with an astringency peculiar to cider apples. a excellent cider apple, much esteemed in Gloucestershire. New Hawthornden. See Winter Hawthornden. ¢ H2 100 THE FRUIT MANUAL. New London Pippin. See London Pippin. New Nonpareil. See Early Nonpareil. NEW ROCK PIPPIN.—Fruit, of medium size; round. Skin, dull green on the shaded side, and brownish red where exposed to the sun, entirely covered with brown russet. Eye, deeply set in a round basin. Stalk, short. Flesh, yellow, firm, sweet, rich, and perfumed with the flavour of anise. A dessert apple of first-rate quality; in use from January to May. This variety was raised by Mr. William Pleasance, a nurseryman at Barnwell, near Cambridge, and was communicated by him to the London Horticultural Society in 1821. It belongs to the Nonpareil family, and is valuable as a late winter apple. NEWTOWN PIPPIN (Large Yellow Newton Pippin; American Newtown Pippin; Green Newtown Pippin ; Petersburgh Pippin; Green Winter Pippin).—Fruit, medium sized; roundish, broadest at the base, with broad obscure ribs extending to the apex, which give it an irregularity in its outline. Skin, at first dull green, but changing as it ripens to a fine olive green, or greenish yellow, with a reddish brown tinge next the sun, and dotted all over with small grey russety dots. Eye, small and closed, set in a small and rather shallow basin. Stalk, half an inch long, slender, and inserted all its length in a deep round cavity lined with delicate russet, which extends over a portion of the base. Flesh, yellowish white tinged with green, firm, crisp, very juicy, with a rich and highly aromatic flavour. , A dessert apple, which, when in perfection, is not to be surpassed. It is in use from December to April. This description being taken from an imported specimen. it must not be expected that fruit grown in this country will attain the same perfection ; for like most of the best American apples, it does not succeed in this climate. Even with the protection of a wall, and in the most favourable situation, it does not possess that peculiarly rich aroma which characterises the imported fruit. The tree is a slender and slow grower, and is always distinguished, even in its young state, by the roughness of its bark. It prefers a strong, rich, and genial soil, and, according to Coxe, does not arrive at maturity till twenty or twenty-five years old. This is an old American apple. It originated at Newtown, on Long Island, U.S., and was introduced to this country about the middle of the last century. I find it was cultivated in the Brompton Park Nursery so early as 1768, under the name of “Newtown Pippin from New York.” Forsyth remarks that it is said to have been originally from Devonshire, but if it were so, there would still have been some trace of it left in that county. It is extensively cultivated in New York, and all the middle states, and particularly on the Hudson, where the finest American orchards are. There are immense quantities produced, which are packed in barrels and exported to Britain and other parts. The month of January is generally the season they arrive in this country, and then they are the most attractive of all dessert apples in our markets ; the name serving, in many instances, as a decoy for the sale of many other and inferior varieties. The Alfriston, in many collections is erroneously cultivated under the name of Newtown Pippin. ? A) APPLES. 101 NEWTOWN SPITZENBERG (Matchless; Burlington Spitzenberg ; English Spitzemberg).—Fruit, above medium size, three inches and a quarter wide, and two inches and a quarter deep; roundish, regularly and handsomely formed, a little flattened, somewhat resembling a Nonesuch. Skin, smooth, at first pale yellow tinged with green, but changing to a beautiful clear yellow on the shaded side, but of a beautiful clear red, streaked with deeper red, on the side next the sun, and strewed with numerous small russety dots. Eye, open, set in a wide and even basin. Stalk, short and stout, inserted in a deep cavity. Flesh, yellowish, firm, rich, and pleasantly flavoured. An American dessert apple, very pretty and handsome; of good quality, but only second-rate ; it is in use from November to February. This variety originated at Newtown, on Long Island, U.S. It received the name of Matchless from the late William Cobbett, who sold it under that name. New York Gloria Mundi. See Gloria Mundi. NEW YORK PIPPIN.—Fruit, rather large, of an oblong figure, somewhat pyramidal, rather irregular in its outline, and slightly pentangular on its sides, three of which are generally much shorter than the other, forming a kind of lip at the crown; from two inches and a half to three inches deep, and the same in diameter at the base. Eye, closed, rather deeply sunk in a very uneven irregular basin. Stalk, half an inch long, slender, rather deeply inserted in a wide uneven cavity. Skin, dull greenish yellow, with a few green specks, intermixed with a little thin grey russet, and tinged with brown on the sunny side. Flesh, firm, crisp, tender. Juice, plentiful, saccharine, with a slight aromatic flavour. A dessert apple; in use from November to April. An American variety of excellence. The tree grows large, and bears well. It sometimes happens with this as it does with Hubbard’s Pear- main, that smooth fruit grow upon one branch, and russety ones upon another ; and in cold seasons the fruit are for the most part russety. It was named the New York Pippin by Mr. Mackie, and first propagated in his nursery at Norwich about 1831. Never having seen or met with this apple, I have here given Mr Lindley’s descriptions verbatim, for the benefit of those who may meet with it, as it is no doubt still in existence in the county of Norfolk. NONESUCH (Nonsuch; Langton Nonsuch).—Fruit, medium sized, two inches and a half wide, and two inches and a quarter high; roundish-oblate, regularly and handsomely shaped. Skin, smooth, pale yellow, mottled with thin pale red on the shaded side, and striped with broad broken stripes of red next the sun. Hye, small and closed, set in a wide, shallow, and even basin. Stalk, short and slender, inserted in a shallow cavity. Flesh, white, tender, juicy, sugary, and slightly perfumed. An excellent culinary apple, of first-rate quality, and, according to Mr. Thompson, excellent for apple jelly ; it 1s ripe in September, and continues during Octobere The tree is a free grower, attaining about, 102 THE FRUIT MANUAL. the middle size, and is an abundant and early bearer, young trees three years old from the graft producing an abundance of beautiful fruit. Although an old variety, I do not think this is the Nonesuch of Rea, Worlidge, or Ray, as all these authors mention it as being « long keeper, for which circum~ stance it might otherwise have been considered the same. Rea says “‘it is a middle sized, round, and red striped apple, of a delicate taste, and long lasting.” Wor- lidge’s variety is probably the same as Rea’s. He says, “The Nonsuch is a long lasting fruit, good at the table, and well marked for cider.” And Ray also includes his “ Non-such ” among the winter apples, NONPAREIL (Old Nonpareil; English Nonpareil; Hunt's Non- pareil; Lovedon’s Pippin; Reinette Nonpareil; Nonpareil d’Angle- terre; Duc d’Arsel; Griine Reinette).—Fruit, medium sized ; roundish, broad at the base and narrowing towards the apex. Skin, yellowish green, covered with large patches of thin grey russet, and dotted with small brown russety dots, with occasionally a tinge of dull red on the side next the sun. Eye, rather prominent, very slightly if at all depressed, half open, with broad segments, which are reflexed at the tips. Stalk, an inch long, set in a round and pretty deep cavity, which is lined with russet. Flesh, greenish, delicate, crisp, rich, and juicy, abounding in a particularly rich, vinous, and aromatic flavour. One of the most highly esteemed and popular of all our dessert apples. It is in use from January to May. The tree is a free grower, and healthy, scarcely attaining the middle size, and an excellent bearer. It prefers a light and warm soil, succeeds well on the paradise stock, and is well adapted for growing in pots, when grafted on the pommier de paradis of the French. Bradley in one of his tracts records an instance of it being so cultivated. ‘Mr. Fairchild (of Hoxton) has now (February) one of the Nonpareile apples upon a small tree, in a pot, which seems capable of holding good till the blossoms of this year have ripened their fruit.”” In the northern counties and in Scotland it does not succeed on a standard as it does in the south, and even when grown against a wall, there is a marked contrast in the flavour when compared with the standard grown fruit of the south, It is generally allowed that the Nonpareil is originally from France. Switzer says, “ It is no stranger in England ; though it might have its origin from France, yet there are trees of them about the Ashtons in Oxfordshire, of about a hundred years old, which (as they have it by tradition) was first brought out of France and planted by a Jesuit in Queen Mary or Queen Elizabeth’s time.” It is strange, however, that an apple of such excellence, and held in such estimation as the Nonpareil has always been, should have received so little notice from almost all the early continental pomologists. It is not mentioned in the long list of the Jardinier Frangois of 1653, nor even by De Quintinye, or the Jardinier Solitaire. Schabol enumerates it, but it is not noticed by Bretonnerie. It is first described by Duhamel and subsequently by Knoop. In the Chartreux catalogue it is said “elle est forte estimée en Angleterre,” but, among the writers of our own country, Switzer is the first to notice it, It is not mentioned by Rea, Worlidge, or Ray, neither th it enumerated in the list of Leonard Meager. In America it is little esteemed. Nonpareil d’Angleterre. See Vonpareil. Nonpareil Russet. See Morris's Nonpareil Russet. APPLES. 108 NORFOLK BEARER.—Fruit, about medium size, two inches and three quarters wide, and two inches and a half high; roundish and obtusely angular from the middle towards the crown, where it is rather narrow. Skin, smooth and shining, very much covered with lively crimson, which is marked with broken stripes and spots of darker erimson extending over one-half of the surface or wherever exposed to the sun ; on the shaded side it is green, with a yellowish tinge as it ripens, and with some dots and broken streaks of light crimson where it blends with the sunny side; round the base and the eye there is a patch of thin, smooth, ashy-grey russet, which is strewed with a few scales of coarser russet. Eye, small, and loosely closed, placed in a shallow, narrow, and plaited basin. Stalk, over half an inch long, slender, inserted in a narrow and not very deep cavity. Flesh, green- ish, tender, crisp, with a brisk and agreeable flavour. A culinary apple of very good quality; in use during December and January. Its great recommendation is the great productiveness of the tree. I find it an excellent variety for growing in the northern dis- tricts, such as the south of Scotland, where it succeeds remarkably well. NORFOLK BEEFING (Norfolk Beaufin; Norfolk Beau-jin,; Nor- folk Beefin; Reeds Baker; Catshead Beaufin; Taliesin).—¥ruit, medium sized, three inches wide, and two inches and three quarters high ; oblate, irregular in its outline, caused by several obtuse angles or ribs, which extend from the base to the basin of the eye, where they form prominent knobs or ridges. Skin, smooth, green at first, but changing to yellow, and almost entirely covered with dull brownish red, which is thickest and darkest next the sun; sometimes it is marked with a few broken stripes of dark crimson, and in specimens where the colour extends over the whole surface, the shaded side is mottled with yellow spots. Eye, open, set in a rather deep and angular basin. Stalk, short, inserted in a deep and russety cavity. Flesh, firm and crisp, with a brisk and pleasant flavour. A well known and first-rate culinary apple; it is in use from January to June. The tree is vigorous in its young state, but unless grown in a rich soil, and a favourable situation, it is apt to canker, partieularly if it is too moist. It is extensively cultivated in Norfolk, where, besides being applied to general culinary purposes, the apples are baked in ovens, and form the dried fruits met with among confectioners and fruiterers, called “* Norfolk Biffins,” The name of this apple is sometimes written Beaufin, as if of French origin ; but it is more correctly Beefing, from the similarity the dried fruit presents to beef. . Norfolk Colman. See Winter Colman. NORFOLK PARADISE.—Fruit, medium sized ; oblong, irregularly formed. Hye, very large, deeply sunk in an uneven, oblique hollow. 104 THE FRUIT MANUAL. Stalk, rather short, not deeply inserted. Skin, greenish yellow; on the sunny side of a brownish red, streaked with a darker colour. Flesh, white, very firm. Juice, abundant, and of a very excellent flavour. : A dessert apple ; in use from October till March. Its name seems to indicate a Norfolk origin, but I never could find it in any part of the county. Norfolk Pippin. See Adams’s Pearmain. NORFOLK STONE PIPPIN (Stone Pippin; White Stone Pippin ; White Pippin).—Fruit, below medium size, two inches broad, and the same in height; oblong, slightly angular on the sides, and narrowing a little towards the apex. Skin, smooth and very thin, pale green at first, but changing by keeping to pale yellow with a mixture of green ; sometimes it has a slight tinge of red next the sun. Eye, small, half open, with acuminate segments, set in a rather shallow and wide basin. Stalk, slender, half an inch long, inserted in a shallow cavity with a fleshy protuberance on one side of it. Flesh, white, firm, and break- ing, brisk, sweet, and perfumed. An excellent long-keeping culinary apple, and useful also in the dessert ; it is in use from November to July. In the ‘‘ Guide to the Orchard,” Mr. Lindley says, ‘‘ This is a valuable Norfolk apple, known in the Norwich market by the name of White Pippin. The fruit when peeled, sliced, and boiled in sugar, becomes transparent, affording for many months a most delicious sweetmeat for tarts.” The tree is a free and vigorous grower, and attains the middle size. It is a regular and abundant bearer. Norfolk Storing. See Winter Colman. Normanton Wonder. See Dumelow’s Seedling. NORTHERN GREENING (Walmer Court; Cowarne Queening ; John Apple).—Fruit, medium sized, two inches and three quarters broad, and about three inches high ; roundish, inclining to ovate, being narrowed towards the eye. Skin, smooth and tender, of a beautiful grassy green in the shade, and dull brownish red, marked with a few broken stripes of a darker colour, on the side exposed to the sun. Eye, small and closed, with long segments, set in a narrow, round, deep, and even basin. Stalk, three quarters of an inch long, inserted in a narrow and deep cavity. Flesh, greenish white, tender, crisp, and very juicy, with a brisk and somewhat vinous flavour. An excellent culinary apple of first-rate quality; in use from Nov- ember to April. The tree is a very strong and vigorous grower, attaining the largest size, and is an abundant bearer. This is sometimes called Cowarne Queening, but that is a very different variety, and is a cider apple. APPLES. 105 NORTHERN SPY.—Fruit, fragrant when ripe, large, ovate, in- clining sometimes to conical. Skin, thin, at first of a greenish yellow on the shaded side, and on the side next the sun covered entirely with a thin, pale, crimson cheek, which is covered with broken streaks of a darker crimson ; but as the fruit acquires maturity after being kept, the shaded side changes to a rich golden yellow, and the crimson becomes brilliant. The whole is covered with a thin bloom like a grape. Kye, small and closed, set in a very deep, narrow, and furrowed cavity. Stalk, three quarters of an inch long, slender, deeply inserted in a wide hollow. Flesh, white, very tender, fine- grained, crisp, and very juicy. Juice, sprightly, sweet, and with a fine delicate aroma. A valuable dessert apple; in use from December till May. The tree is a fast and vigorous grower, and has an upright habit. When it acquires a little age it is an abundant bearer; but it is apt to become bushy-headed, and therefore requires frequent attention to keep the head open and free of spray. This excellent apple originated about the year 1840 in the State of New York, on the farm of Oliver Chapin, of Bloomfield, near Rochester. It belongs to the Spitzenburgh race, and bears some resemblance to the Esopus Spitzenburgh. Gradually it became a favourite among American orchardists, and in 1843 we find it one of the sorts which were recommended “for trial” at one of the pomological conventions. In 1847 the fruit was sold in New York at twelve and a half cents each. It is now largely imported into this country annually. Northwick Pippin. See Blenheim Pippin. NOTTINGHAM PIPPIN.—Fruit, medium sized, two inches and three quarters broad, and two inches and a half high; ovate. Skin, smooth, pale yellow at first, but changing by keeping to lemon yellow, without any trace of red, but with slight markings of russet. Eye, closed, with long green segments, set in a wide and rather deeply plaited basin. Stalk, three quarters of an inch long, inserted in a deep, funnel-shaped, and russety cavity. Flesh, white, fine and marrowy, juicy, sugary, and vinous. A second-rate dessert apple ; in use from November till February. The tree is a strong and vigorous grower, and an excellent bearer. Nutmeg Pippin. See Cockle’s Pippin. Oldaker’s New. See Alfriston. Old Maids. See Knobbed Russet. Old Nonpareil. See Nonpareil. OMAR PASHA.—Fruit, above medium size; round, and sometimes inclining to oblate even in its outline, but with angles near the eye which terminate in ridges at the apex. Skin, smooth, of a clear bright and rather deep yellow, thickly dotted with russet, occasionally with a tinge of red next the sun. Lye, large and open, with long seflexed segments like Dumelow’s Seedling, and set in a considerable depression. 106 THE FRUIT MANUAL. Stalk, short, inserted in a shallow and very contracted cavity. Flesh, pure white, firm, and crisp, tender, and very juicy; the juice brisk and pleasantly acid, and not unlike that of Dumelow’s Seedling. A valuable culinary apple; in use till April. This fruit has all the appearance of having been raised from Dumelow’s Seedling. Orange Pippin. See Isle of Wight Pippin. ORD’S APPLE (Simpson’s Pippin).—Fruit, medium sized ; conical or oblong, very irregular in its outline, caused by prominent and unequal ribs on the sides, which extend to and terminate in ridges round the eye. Skin, smooth and shining, deep grassy green, strewed with imbedded grey specks, and dotted with brown russety dots on the shaded side, but washed with thin brownish red, which is marked with spots or patches of darker and livelier red, and strewed with star- like freckles of russet on the side exposed to the sun. Eye, small and closed, placed in a rather deep and angular basin, which is lined with linear marks of rough russet. Stalk, about half an inch long, somewhat obliquely inserted by the side of a fleshy swelling, which is more or less prominent. Flesh, greenish white, tender, crisp, and brittle, abounding in a profusion of rich, brisk, sugary, and vinous juice, with a finely perfumed and refreshing flavour. An excellent apple, of first-rate quality, and well deserving of more general cultivation ; it is in use from January to May, and keeps well. This excellent variety originated at Purser’s Cross, near Fulham, Middlesex. It was raised in the garden of John Ord, Esq., by his sister-in-law, Mrs. Anne Simpson, from seed of a Newtown Pippin imported in 1777. Orgeline. See Oslin. Orglon. See Oslin. Original Pippin. See Oslin. Ortley. See Woolman’s Long. OSLIN (Orglon ; Orgeline; Arbroath Pippin; Original Pippin ; Mother Apple; Golden Apple; Bur-Knot ; Summer Oslin).—Fruit, medium sized, two inches and a half wide, and two inches high; roundish-oblate, evenly and regularly formed. Skin, thick and mem- branous, of a fine pale yellow colour, and thickly strewed with brown dots ; very frequently cracked, forming large and deep sinuosities on the fruit. Eye, scarcely at all depressed. Stalk, short and thick, inserted in a very shallow cavity. Flesh, yellowish, firm, crisp and juicy, rich and sugary, with a highly aromatic flavour, which is peculiar to this apple only. A dessert apple of the highest excellence ; ripe in the end of August, and continues during September, but does not last long. Nicol says, « This is an excellent apple; as to flavour it is outdone by none but the Nonpareil, over which it has this advantage, that it will ripen in a worse climate and a worse aspect.” The tree is a free grower, of an APPLES. 107 upright habit, and an excellent bearer, but is subject to canker as it grows old. The branches are generally covered with a number of knobs or burrs ; and when planted in the ground these burrs throw out numerous fibres which take root and produce a perfect tree. This is a very old Scotch apple, supposed to have originated at Arbroath ; or to have been introduced from France by the monks of the abbey which formerly existed at that place. The latter opinion is, in all probability, the correct one, although the name, or any of the synonymes quoted above, are not now to be met with in any modern French lists. But in the “Jardinier Francois,’ which was published in 1651, I find an apple mentioned under the name of Orgeran, which is so similar in pronunciation to Orgeline, I think it not unlikely it may be the same name with a change of orthography, especially as our ancestors were not over particular in preserving unaltered the names of foreign introductions, OSTERLEY PIPPIN.—Fruit, rather below medium size, two inches and a half wide, and two inches and a quarter high ; orbicular, flattened at the base and apex. Skin, yellowish green, strewed with thin russet and russety dots on the shaded side, but washed with thin red, and strewed with russety specks on the side next the sun. ye, large and open, with short stunted segments, set in a wide and shallow basin. Stalk, half an inch long, inserted in a wide and rather shallow cavity, which is lined with thin russet. Flesh, greenish yellow, firm, crisp, rich, juicy, and sugary, with a brisk and aromatic flavour, somewhat resembling, and little inferior to the Ribston Pippin. A handsome and very excellent dessert apple; it is in use from October to February, and is not subject to be attacked with the grub as the Ribston Pippin is. This variety was raised from the seed of the Ribston Pippin at Osterley Park, the seat of the Earl of Jersey, near Isleworth, Middlesex, where the original tree is still in existence. Owen’s Golden Beauty. See Joanneting. Ox Apple. See Gloria Mundi. Oxford Peach. See Scarlet Pearmain. OXNEAD PEARMAIN (Earl of Yarmouth’s Pearmain).—Fruit, small and conical. Skin, entirely grass green, always covered with a thin russet ; sometimes when highly ripened it is tinged with a very pale brown on the sunny side. Eye, very small, surrounded with a few obscure plaits. Stalk, very slender, three quarters of an inch long. Flesh, pale green, very firm and crisp, not juicy, but very rich and highly flavoured. A dessert apple ; in use from November to April. I have never seen this apple. It was first noticed by Mr. George Lindley, whose description of it I have given above. He says, “It is supposed to have originated at Oxnead, near Norwich, the seat of the Earl of Yarmouth. It has been known many years in Norfolk, no doubt prior to the extinction of that peerage in 1733, and I have never seen it out of the county. The tree is a very small grower ; its branches are small and wiry, and of a grass green colour; it is very hardy and an excellent bearer.” 108 THE FRUIT MANUAL. PACKHORSE.—Fruit, small in shape, exactly resembling the old Nonpareil. Skin, yellow, covered with a coat of thin pale brown russet, which, however, exposes here and there patches of the clear ground colour, and with a brownish red tinge next the sun. Hye, closed, with large leafy segments, placed in a small angular and plaited basin. Stalk, long and slender, set in a deep, narrow cavity. Flesh, yellow, crisp, juicy, and briskly acid. A good dessert apple; in use from November till March. PADLEY’S PIPPIN (Padley’s Royal George Pippin).—Fruit, small, two inches wide, and an inch and a half high ; roundish-oblate. Skin, pale greenish yellow, rather thickly covered with thin grey russet, and faintly tinged with orange next the sun. Eye, small and closed, set in a shallow and rather angular basin. Stalk, three quarters of an inch long, slender, and inserted in a rather shallow cavity. Flesh, yellow, juicy, sugary, brisk, and richly aromatic. A dessert apple of first-rate quality ; in use during December and January. The tree is of small dimensions, but healthy, and a prolific bearer. It is well adapted for dwarf training when grown on the paradise or doucin stock. This variety was raised by Mr. Padley, gardener to his Majesty George III. at Hampton Court. According to Rogers, Mr. Padley was a native of Yorkshire, and after coming to London and filling a situation of respectability, he was appointed foreman in the kitchen garden at Kew. “On the death of the celebrated ‘Capability Brown,’ Mr. G. Haverfield was removed from Kew to Hampton Court, and took Mr. Padley with him as foreman. On the death of Haverfield, Padley’s interest with his sovereign outweighed all the interests of other candidates, though urged by the most influential persons about Court. ‘No, no, no,’ said his Majesty, ‘it is Padley’s birthright.’ ” Paradise Pippin. See White Paradise. » PARRY’S PEARMAIN.—Fruit, small; oval, and regular in its shape. Skin, almost entirely covered with dark dull red, and striped with brighter red, except a portion on the shaded side, which is green ; the whole surface is thickly strewed with small russety dots, which give it a speckled appearance. Eye, small and open, set in a shallow basin. Stalk, sometimes short and fleshy, as represented in the accompanying figure ; and at other times about half an inch long, and woody, but still retaining the swollen boss at its union with the fruit. Flesh, firm in texture, crisp, very juicy and pleasantly acid, with a sweet, brisk, and poignant flavour. A nice sharp-flayvoured dessert apple, but considered only of second- rate quality; it is in use from December to March. Passe Rose. See Api Gros. PASSE POMME D’AUTOMNE.—Fruit, medium sized, two inches and a half wide, and two inches and a quarter high; round and slightly flattened, with prominent ribs on the sides, hr extend inte APPLES. 109 the basin of the eye. Skin, pale straw-coloured, almost white, with a few stripes of red on the shaded side, but entirely covered with beautiful crimson, which is striped with darker crimson, and strewed with small grey dots where exposed to the sun. Eye, large and closed, set in a rather shallow and ribbed basin. Stalk, fleshy, set in a wide and deep cavity. Flesh, very white, tinged with red, more so than the Passe Pomme Rouge, tender, juicy, rich, sugary, and vinous. An excellent autumn culinary apple; ripe in September. The tree is vigorous and healthy, but does not attain a large. size. It is a very abundant bearer, and well suited for dwarf training when grown on the paradise or doucin stock. PASSE POMME ROUGE.—Fruit, small; roundish-oblate, even and regularly formed. Skin, thick, red all over, pale on the shaded side, but of a deep and bright colour next the sun, and so sensitive of shade, if any portion of it is covered with a leaf or twig, a correspond- ing yellow mark will be found on the fruit. Lye, small, set in a narrow, even, and rather deep basin. Stalk, half an inch long, slender, set in a wide, deep, and even cavity. Flesh, white, tinged with red under the skin on the side exposed to the sun, crisp, juicy, and richly flavoured when first gathered, but soon becomes dry and woolly. Hh exeallenk early apple, suitable either for culinary purposes or dessert use ; it is ripe in the beginning of August, but may be used in pies before then. Bretonnerie says it may be used ‘‘ en compéte” in the beginning of July, and is preferable to the Calville Rouge d’Hté. The tree is rather a delicate grower, never attaining a large size, but healthy and hardy, and an excellent bearer. It succeeds well as a dwarf on the paradise or doucin stock. PATCH’S RUSSET.—Fruit, below medium size, two inches and a half wide, and two inches and a quarter high; oval, and slightly angular on its sides. Skin, greenish yellow, entirely covered with thin grey russet. Eye, small, with long acuminate segments, set in a narrow and irregular basin. Stalk, an inch long, very slender, inserted in a round, even, and deep cavity. Flesh, yellowish white, crisp, brisk, and aromatic. A good dessert apple of second-rate quality ; in use during November and December. PAWSAN.—Fruit, above the middle size, two inches and three quarters wide, and two inches and a quarter high; pretty round, with- out angles, but sometimes it is oval. Crown, but little hollow. Eye, small, with short reflexed segments of the calyx. Skin, dull muddy olive green, a good deal reticulated with fine network. Stalk, three quarters of an inch long, slender, causing the fruit to be pendant. Specific gravity of the juice, 1076. Many trees of the Pawsan are found in the south-east, or Ryland district of 110 THE FRUIT MANUAL. Herefordshire, which have apparently stood more than a century. Its pulp is exceedingly rich and yellow, and in some seasons it affords cider of the finest quality. Its name cannot be traced to any probable source. PEACH APPLE.—Fruit, medium sized, round, with blunt angles on the sides, and with five ridges round the crown, somewhat like London Pippin. Skin, entirely covered with dull red and markings of russet wherever exposed to the sun, and green on the shaded side; but as it matures the red becomes bright and the green rich yellow. Eye, closed, with leafy segments, set in a shallow puckered basin. Stalk, very short, not more than a quarter of an inch, stout, and inserted the whole of its length in the cavity. Flesh, firm, rather leathery, sweet, and with a pleasant acidity. A culinary apple ; in use from October to Christmas. This is met with in the East Sussex orchards. PEARSON’S PLATE.—Fruit, small, two inches and a quarter broad and the same in height ; roundish, inclining to oblate, higher on one side of the apex than the other, regularly and handsomely formed. Skin, smooth, greenish yellow in the shade, but washed and mottled with red, and streaked with deeper red, on the side next the sun; the whole surface much covered with very fine, thin, and smooth pale brown russet, and dotted with dark dots. Eye, open, with short seg- ments, set in a shallow and plaited basin. Stalk, half an inch long, inserted in a round and rather shallow cavity. Flesh, greenish yellow, firm, crisp, and juicy, with a rich and brisk sugary flavour, somewhat resembling the old Nonpareil. A most delicious little dessert apple of the first quality ; it is in use from December to March. In some specimens of the fruit there is no red colour, but altogether green, and covered with thin brown russet. PEASGOOD’S NONESUCH.—This is like a very large Nonesuch, and not unlike the Blenheim Pippin when well grown. It is large, three inches and a half wide, and three inches high, roundish, some- what oblate, and very handsome. The skin is yellow, overspread on the sunny side with red and copiously streaked with bright darker crimson streaks. Eye, very large and open, set in a deep, round, and even basin, and with short, stunted calyx. Stalk, short, deeply in- serted. Flesh, yellowish, tender, very juicy, with an agreeable acid flavour. A fine culinary or dessert apple. It is like a handsome and highly coloured Blenheim Pippin. This handsome apple was presented before the Fruit Committee of the Royal Horticultural Society on September 18th, 1872, and received a first-class certificate. It was raised by Mr. Peasgood, of Stamford, and is one of the most handsome autumn apples in cultivation. PENNINGTON’S SEEDLING.—Fruit, medium sized, three inches wide, and two inches and three quarters deep; oblato-ovate. Skin, APPLES. 111 green at first, changing to yellowish green, and covered with large russety spots on the shaded side, but with rough brown russet and a tinge of brown on the side next the sun. Eye, closed, with long and narrow segments, set in a round, shallow, and undulating basin. Stalk, an inch long, stout, and straight, inserted in a wide and shallow cavity. Flesh, yellowish, firm, crisp, juicy, sugary, and brisk, with an excellent aromatic flavour. A dessert apple of the highest excellence, either as a dessert or a culinary fruit ;"it is in use from November to March. PENNOCK (Pennock's Red Winter).—Fruit, oblate, even, and regular in its outline. Skin, golden yellow on the shaded side, marked with a few broken streaks of pale red; on the sunny side it is covered with streaks of bright crimson. Eye, large and open, with distant segments, the centre filled with stamens set in a wide, shallow basin, which is sometimes russety. Stalk, a quarter to half an inch long, slender, inserted in a deep round cavity. Flesh, yellowish, very tender, with a fine flavour and agreeable perfume. A first-rate dessert apple, which keeps well till May. This is one of the few American apples which succeed well in this country. It was raised in the State of Pennsylvania, Petersburg Pippin. See Newtown Pippin. Petit Api Rouge. See Api. PETIT JEAN.—Fruit, small; oval, and flattened at the ends. Skin, almost entirely covered with brilliant red, but where shaded, it is-pale yellow marked with a few stripes of red. Eye, small, set in a narrow basin. Stalk, very short, and inserted in a deep cavity. Flesh, very white and tender, with a mild and agreeable flavour. By some considered as a dessert apple, but of inferior quality. Mr. Thompson thinks it may, perhaps, do for cider; it is in use from November to March. The tree is a very abundant bearer. This is a Jersey apple, and has for a long period been cultivated in the orchards of that island. It was transmitted to the gardens of the London Horticultural Society by Major General Le Couteur, of Jersey, in the year 1822, PETWORTH NONPAREIL (Green Nonpareil).—This variety very closely resembles the old Nonpareil, but is rather larger ; and though it possesses the flavour of the old variety, it is not nearly so rich. The tree is hardy and an excellent bearer. It was raised at Petworth, in Sussex, at the seat of Lord Egremont. Phillips’ Reinette. See Court of Wick. PICKERING’S SEEDLING.—Fruit, conical, rather uneven and angular, with several ribs causing a pucker round the eye, where it has a contracted appearance. Skin, smooth, pale greenish yellow, be- coming sometimes lemon yellow, streaked on the side next the sun 112 THE FRUIT MANUAL. with numerous broken lines and mottles of crimson. Eye, closed, set in a puckered basin. Stalk, half an inch long, rather slender and deeply inserted in an uneven cavity. Flesh, yellowish, very tender and delicate, with a pleasant perfume. This is an excellent apple, having flesh of the delicate texture of our imported Newtown Pippin. This variety was brought to my notice by Mr. W. H. Caparn of Newark, in 1869. Its appearance is not unlike a small beauty of Kent. PIGEON (Jerusalem; Cour de Pigeon; Pigeon Rouge).—Fruit, medium sized, two inches and a half wide, and two inches and three quarters high ; conical and angular. Skin, membranous, shining, pale yellow with a greenish tinge, which it loses as it attains maturity ; but covered with fine clear red on the side next the sun, and strewed all over with minute russety dots and imbedded white specks ; the whole surface is covered with a bluish bloom, from which circumstance it re- ceives the name of Pigeon, being considered similar to the plumage of a dove. Eye, open, with erect segments, prominently set in a narrow and plaited basin. Stalk, very short, inserted in a deep and russety cavity. Flesh, white, tender, soft, and juicy, pleasantly flavoured, but not at all rich. A dessert apple of second-rate quality, but excellent for all culinary purposes; it is in use from November to January. It is necessary in storing this apple that care should be taken to prevent fermentation, by which its pleasant acidity is destroyed. The tree, though vigorous in its young state, never attains a great size. Its shoots are long, slender, and downy. It is an abundant and regular bearer. This apple is called Pomme de Jerusalem, from, as some fancy, the core having four cells, which are disposed in the form of a cross, but this is not a permanent character, as they vary from three to five. PIGEONNET.—Fruit, below medium size, two inches and a quarter wide, and the same in height; oblato-ovate. Skin, pale greenish yellow on the shaded side, but entirely covered with red on the side next the sun, and striped and rayed with darker red, some of the stripes extending to the shaded side. Eye, small and open, with erect segments, set in a slightly depressed basin. Stalk, short and thick, inserted in a rather shallow cavity. Flesh, white and delicate, of an agreeable acidulated and perfumed flavour. A dessert fruit of second-rate quality; in use during August and September. PILE’S RUSSET.—Fruit, medium sized, two inches and three quarters wide, and two inches and a quarter high ; roundish-oblate and obscurely ribbed on the sides. Skin, dull green, thickly covered with pale brown russet, which is strewed with greyish white dots, and pale green star-like freckles on the shaded side, but dull olive mixed with orange, with a tinge of brown, and strewed with scales of silvery russet, intermixed with rough dots of dark russet, on the side next the sun. APPLES, 118 Eye, closed, with long broad segments, set in a deep and plaited basin. Stalk, short, inserted in a deep and oblique cavity, which is lined with scales of rough russet. Flesh, greenish, tender, crisp, breaking, very juicy and sugary, with a brisk and very poignant juice. A very superior old English apple, particularly for culinary purposes ; it is in use from October to March. The tree is very healthy and vigorous, and attains the largest size. Tt is also an excellent bearer. Pine Apple. See Lucombe’s Pine-apple. Pine Apple Pippin. See Lucombe’s Pine-apple. PINE APPLE RUSSET (Hardingham's Russet).—Fruit, medium sized, two inches and three quarters wide, and two inches and a half high ; roundish-ovate, with broad obtuse angles on its sides. Skin, pale greenish yellow, almost covered with white specks on one part, and rough thick yellow russet on the other, which extends round the stalk. Kye, small, with short connivent segments, placed in a shallow, plaited basin. Stalk, an inch long, inserted half its length in an un- even cavity. Flesh, very pale yellow, tender, crisp, very juicy, sugary, brisk, and richly aromatic. A very valuable dessert apple ; in use during September and October. Mr. Lindley says the juice of this apple is more abundant than in any he had ever met with. The oldest tree remembered in Norwich was growing in 1730, in a garden belonging to a Mr. Hardingham. PINE GOLDEN PIPPIN.—Fruit, small, roundish and somewhat flattened, even and regular in its outline. Skin, entirely covered with a smooth coat of fawn-coloured russet and marked with large light grey specks. Eye, wide open, with long acuminate and recurved seg- ments, like those of Court of Wick, set in a deep, wide, and plaited basin. Stalk, very short, imbedded in the cavity, Flesh, yellowish white, very tender and juicy, with a fine, sprightly, and distinct pine- apple flavour. One of the best dessert apples ; in use during October and November. PINNER SEEDLING (Carel’s Seedling)—Fruit, medium sized, roundish-ovate, and slightly angular on the sides. Skin, greenish yellow, nearly covered with clear yellowish brown russet, so much so . that only spots of the ground colour are visible; it has also a varnished reddish brown cheek next the sun, which is more or less visible accord- ing to the quantity of russet which covers it. Stalk, half an inch long, inserted in a narrow and deep cavity. Flesh, yellowish, tinged with green, tender, crisp, juicy, sugary, and briskly flavoured. A dessert apple of first-rate quality; it is in use from December to April. , This excellent apple was raised by James Carel, a nurseryman at Pinner, Middlesex, in 1810. ‘The tree first produced fruit in 1818, and was introduced to the notice of the London Horticultural Society in 1820, I 114 THE FRUIT MANUAL. PITMASTON GOLDEN PIPPIN.—Fruit, small, and reinette- shaped, even and regular. Skin, rough to the feel, being entirely covered with a coat of rough pale brown russet, and here and there the smooth yellow ground colour of the skin shining through. Eye, small and wide open, with the short remains of a deciduous calyx, set in a wide saucer-like basin. Stalk, short and slender, inserted in a narrow cavity. Flesh, deep yellow or saffron-coloured, crisp and tender, very juicy and sweet, and with a rich flavour. A very fine dessert apple of the first quality ; in use in December and February. This was raised by Mr. Williams, of Pitmaston, near Worcester. PITMASTON GOLDEN WREATH.—Fruit, very small, half an inch wide by half an inch high; conical and undulating round the eye. Skin, of a fine deep rich yellow, strewed with russety dots. Hye, large and open, with long, spreading, acuminate segments, set in a shallow and plaited basin. Stalk, an inch long, very slender, inserted in a narrow and shallow cavity. Flesh, rich yellow, crisp, juicy, and sugary. A pretty little apple ; in use from September to Christmas. This beautiful variety was raised by J. Williams, Esq., of Pitmaston, from the Golden Pippin, impregnated with the pollen of the Cherry apple, or what is usually called the Siberian Crab. PITMASTON NONPAREIL (St. John’s Nonpareil; Pitmaston Russet ; Russet Coat Nonpareil)—Fruit, above medium size, three inches wide, and two inches and a half high ; roundish and flattened. Skin, pale green, almost entirely covered with russet, and with a faint tinge of red on the side next the sun. ye, open, set in a broad, shal- low, and plaited basin. Stalk, short, inserted in a shallow cavity. Flesh, greenish yellow, firm, rich, and highly aromatic. A dessert apple of the greatest excellence. It is in use from December to February. This variety was raised by John Williams, Esq., of Pitmaston, near Worcester, and was first communicated to the London Horticultural Society in 1820. PITMASTON PINE APPLE.—Fruit, small and conical, regularly formed, but frequently more enlarged on one side than the other. Skin, rough to the feel, being almost entirely covered with a coat of pale yellowish brown russet, but here and there a smooth patch of the ground colour, which is yellowish. Eye, small and closed, set in a shallow saucer-like plaited basin. Stalk, slender, inserted in a wide and rather deep cavity. Flesh, yellowish, firm, crisp, and juicy, rich, and with a distinct pine-apple flavour. A dessert apple of the greatest excellence ; in use during December and January. This was raised by Mr. Williams, of Pitmaston, near Worcester. Pitmaston Russet. See Pitmaston Nonpareil. APPLES. 115 PIUS NINTH.—Fruit, below medium size, round and somewhat oblate, very much resembling in form and colour the Birmingham Stone Pippin. Skin, of an uniform lemon-yellow colour, thickly dotted all over with large russet dots. Eye, small and open, with short pointed segments, set in a shallow narrow basin. Stalk, short and stout, inserted in a pretty deep cavity. Flesh, crisp, and without any particular flavour. An apple of very ordinary merit, whose chief recommendation is that it will keep in good condition till May. Polinia Pearmain. See Barcelona Pearmain. Pomme d’Api. See Api. Pomme d’Api Gros. See Api Gros. Pomme EHitoillée. See Api Etoillé. Pomme de Prochain. See Borsdérffer. POMME GRISE.—Fruit, small, two inches wide, and an inch and three quarters high; roundish and inclining to ovate. Skin, rough, with thick scaly russet, green in the shade, and deep orange on the side next the sun. Eye, small and open, set in a narrow and shallow basin. Stalk, about half an inch long, inserted in a shallow and small cavity. Flesh, yellowish, crisp, very juicy and sugary, with a brisk and highly aromatic flavour. A dessert apple of first-rate quality; in use from October to Feb- ruary, The tree is rather a weak grower, but an abundant bearer. This apple, according to Forsyth, was first introduced to this country from Canada, by Alexander Barclay, Esq., of Brompton, near London, POMEROY.—There are two very distinct varieties of apples, which, in different parts of the country, are known by the same name of Pomeroy. The one is that which is cultivated in Somersetshire and the West of England, and the other is peculiar to Lancashire and the Northern counties. The Pomeroy of Somerset, is medium sized, two inches and three quarters wide, and the same in height; conical. Skin, greenish yellow, covered with thin grey russet, on the shaded side, but orange, covered with stripes of deep red, and marked with patches and spots of russet, on the side exposed to the sun, and strewed all over with numerous large, dark russety dots. Eye, open, set in a round and even basin. Stalk, short, not extending beyond the base, inserted in a round, even, and russety cavity. Flesh, yellow, firm, crisp, juicy, sugary, and highly flavoured. An excellent dessert apple ; in use from October till December. The Pomeroy of Lancashire, is medium sized, two inches and three quarters wide, and two inches and a half high; roundish, slightly ribbed at the apex. Skin, smooth, pale yellow on the shaded side, 12 116 THE FRUIT MANUAL. but clear pale red next the sun, which blends with the yellow towards the shaded side, so as to form orange; the whole covered with rus- sety dots. Eye, small and closed, placed in a small and shallow basin. Stalk, short, imbedded in an angular cavity with a swelling on one side of it, and from which issue a few ramifications of russet. Flesh, whitish, tender, crisp, juicy, and with a brisk flavour, a good deal like that of the Manks Codlin. An excellent culinary apple ; in use during September and October. The tree is healthy, hardy, and an excellent bearer, well adapted for orchard planting, and succeeds well in almost all situations. Pomme Rose. See Api Gros. Pope’s Apple. See Cobham. Portugal. See Reinette de Canada, Postophe d’Hiver. See Borsdérffer. Potter’s Large. See Kentish Fillbasket. POWELL’S RUSSET.—Fruit, small, two inches wide, and an inch and three quarters high; roundish, and regularly formed, broad and flattened at the base, and narrowing a little towards the eye. Skin, almost entirely covered with pale brown russet ; but where any portion of the ground colour is visible, it is greenish yellow on the shaded side, and tinged with brown where exposed to the sun. Hye, open, placed in a round, even, and shallow basin. Stalk, about half an inch long, inserted in a rather wide and shallow cavity. Flesh, yellow, firm, very juicy and sugary, with a rich and highly aromatic flavour. A dessert apple of the very first quality ; it is in use from November to February. Pride of the Ditches. See Siely’s Mignonne. Princess Noble. See Golden Reinette. Princess Noble Zoete. See Court Pendi Plat. PROLIFEROUS REINETTE.—Fruit, medium sized, two inches and three quarters wide, and the same in height; oval, with ten obscure ribs, extending from the base to the apex, where they form five small crowns, Skin, of a dull yellow ground colour, marked with small broken stripes or streaks of crimson, and thickly covered with small russety specks. Eye, closed, placed in a shallow, plaited, and knobbed basin. Stalk, from half an inch to three quarters long, deeply inserted the whole of its length in a round and smooth cavity. Flesh, yellowish white, very juicy and sugary, witha rich and brisk flavour. A very fine, briskly flavoured dessert apple ; in use from October to December. I received this variety from the garden at Hammersmith, formerly in the pos- session of the late Mr. James Lee. Putman’s Russet. See Boston Russet. APPLES, 117 Queen Anne. See American Mother. QUEEN OF SAUCE.—Fruit, large, three inches and a quarter broad, and two inches and a half high ; obtuse-ovate, broad and flat at the base, narrowing towards the crown, and angular on the sides. Skin, greenish yellow on the shaded side, but on the side exposed to the sun it is flushed with red, which is marked with broken streaks of deeper red ; it is strewed all over with patches of thin delicate russet, and large russety specks, those round the eye being linear. Eye, open, set in a deep and angular basin, which is russety at the base. Stalk, about a quarter of an inch long, deeply inserted in a round cavity, which is lined with coarse russet. Flesh, yellowish, firm, crisp, juicy, and sugary, with a brisk and pleasant flavour. A culinary apple of first-rate quality, and suitable also for the dessert ; it is in use from November till January. Queen’s Apple. See Borsdérffer. Quince. See Lemon Pippin. RABINE.—Fruit, large, three inches and a quarter wide, and two inches and a quarter high; roundish and much flattened, ribbed on the sides and undulated round the margin and basin of the eye. Skin, greenish yellow marked with a few faint broken streaks and freckles of red, and strewed with grey russety dots on the shaded side, but dark dull red, marked and mottled with stripes of deeper red, on the side next the sun. Lye, partially open, with broad flat segments, and placed in an angular basin. Stalk, short, inserted in a deep and uneven cavity, from which issue a few linear markings of russet. Flesh, yellowish, tender, crisp, very juicy and sugary, with a brisk and pleasant flavour. An excellent apple, suitable either for culinary purposes or for the dessert, but more properly for the former ; itis in use from October to Christmas. RAMBO.—Fruit, above medium size, three inches wide, and two inches and a quarter high; roundish oblate. Skin, smooth, pale yellow on the shaded side, but yellow, streaked with red, on the side next the sun, and strewed with large russety dots. Eye, closed, set in a wide, rather shallow, and plaited basin. Stalk, an inch long, and slender, inserted more than half its length in a deep, round, and even cavity. Flesh, greenish white, tender and delicate, with a brisk and pleasant flavour. An American apple, suitable either for the dessert or for culinary purposes, and esteemed in its native country as a variety of first- rate excellence, but with us of inferior quality, even as a kitchen apple ; it isin use from December to January. RAMBOUR FRANC.—Fruit, very large, four inches broad, and three inches high; roundish and flattened, with five ribs on the sides 118 THE FRUIT MANUAL. which extend to the eye, forming prominent ridges round the apex. Skin, yellow, marked with thin pale russet on the shaded side, but streaked and mottled with red on the side next the sun. Eye, closed, and deeply set in an angular basin. Stalk, short, deeply inserted in a round, even, and regular cavity, which is lined with russet. Flesh, yellow, firm, and of a leathery texture, brisk and sugary, with a high flavour. A good culinary apple; in use during September and October. The tree is a strong and vigorous grower, and an abundant bearer. This is an old French apple which must have been long cultivated in this country, as it is mentioned by Rea so early as 1665. It is supposed to take its name from the village of Rembures, in Picardy, where it is said to have been first discovered. De Rateau. See Retnette Blanche d’ Espagne. RAVELSTON PIPPIN. — Fruit, medium sized, two inches and three quarters wide, and two inches and a half high ; roundish, irregular in its shape, caused by several obtuse ribs which extend into the basin of the eye, round which they form prominent ridges. Skin, greenish yellow, nearly covered with red streaks, and strewed with russety dots. Eye, closed, and set in an angular basin. Stalk, short and thick, inserted in a round cavity. Flesh, yellow, firm, sweet, and pleasantly flavoured. ; A dessert apple of such merit in Scotland as to be generally grown against a wall; but in the south, where it has to compete with the productions of a warmer climate, it is found to be only of second-rate quality. Ripe in August. Read’s Baker. See Norfolk Beefing. RED ASTRACHAN.—Fruit, above the medium size, three inches and a quarter wide, and three inches bigh; roundish, and obscurely angular on its sides. Skin, greenish yellow where shaded, and almost entirely covered with deep crimson on the side exposed to the sun; the whole surface covered with a fine delicate bloom. Eye, closed, set in a moderately deep and somewhat irregular basin. Stalk, short, deeply inserted in a russety cavity. Flesh, white, crisp, very juicy, sugary, briskly and pleasantly flavoured. An early dessert apple, but only of second-rate quality. It is ripe in August, and ds to be eaten when gathered from the tree, as it soon becomes mealy. The tree does not attain a large size, but is healthy and vigorous, and an abundant bearer. This variety was imported from Sweden by William Atkinson, Esq., of Grove End, Paddington, in 1816, Red Baldwin. See Baldwin. Red Borsdorffer. See Borsdorfer. Red Calville. See Calville Rouge d’Eté. APPLES. 119 RED HAWTHORNDEN.—Fruit, large and oblate, with four very obtuse angles on the sides ; the crown is flat, and there is only a slight depression in which the eye is placed. Skin, smooth, greenish yellow, with a red blush next the sun. Hye, small and closed, set in a shallow depression. Stalk, very short, set in a very deep cavity. Flesh, white, tender, and juicy, with a sprightly and agreeable acidity. This very early and valuable culinary apple comes into use in the end of August and beginning of September. The tree is a good grower as a standard or trained, but is not suitable for a pyramid. This excellent apple was sent me by Mr. Richard Smith, of Worcester. RED INGESTRIE.—Fruit, small, two inches and a half wide, and two inches and a quarter high; ovate, regularly and handsomely shaped, Skin, clear bright yellow, tinged and mottled with red on the side exposed to the sun, and strewed with numerous pearly specks. Eye, small, set in a wide and even basin. Stalk, short and slender, inserted in a small and shallow cavity. Flesh, yellowish, firm, juicy, and highly flavoured. A dessert apple of first-rate quality ; in use during October and November. This excellent little apple was raised by Thomas Andrew Knight, Esq., from the seed of the Orange Pippin impregnated with the Golden Pippin, about the year 1800. It, and the Yellow fovea were the produce of two pips taken from the same cell of the core. The original trees are still in existence at Wormsley Grange, in Herefordshire. Red Kentish Pippin. See Kentish Pippin. RED MUST.—Fruit, nearly, if not quite, the largest cider apple cultivated in Herefordshire. It is rather broad and flattened, a little irregular at its base, which is hollow. Stalk, slender. Crown, sunk. Eye, deep, with a stout erect calyx. Skin, greenish yellow on the shaded side, with a deep rosy colour where exposed to the sun, and shaded with a darker red (Lindley). The Red Must has at all periods been esteemed a good cider apple, though the ciders lately made with it, unmixed with other apples, have been light and thin, and I have never found the specific gravity of its expressed juice to exceed 1064 (Knight), Red Quarrenden. See Devonshire Quarrenden. Red Queening. See Crimson Queening. RED-STREAK (Herefordshire Red-streak ; Scudamore’s Crab).— Fruit, medium sized, two inches and three quarters wide, and two inches and a quarter high; roundish, narrowing towards the apex. Skin, deep clear yellow, streaked with red on the shaded side, but red, streaked with deeper red, on the side next the sun. Eye, small, with convergent segments, set in a rather deep basin. Stalk, short and slender. Flesh, yellow, firm, crisp, and rather dry. Specific gravity of the juice, 1079. 120 THE FRUIT MANUAL. A cider apple, which at one period was unsurpassed, but now com- paratively but little cultivated. Perhaps there is no apple which at any period created such a sensation, and of which so much was said and written during the 17th century. as of the Red Streak. Prose and verse were both enlisted in its favour. It was chiefly by the writings of Evelyn it attained its greatest celebrity. Philips, in his poem, Cyder, says— * Let every tree in every garden own : The Red Streak as supreme, whose pulpous fruit, With gold irradiate, and vermilion, shines Tempting, not fatal, as the birth of that Primeval, interdicted plant, that won Fond Eve, in hapless hour to taste, and die. This, of more bounteous influence, inspires Poetic raptures, and the lowly muse Kindles to loftier strains; even I, perceive Her sacred virtue. See! the numbers flow Easy, whilst, cheer’d with her nectareous juice, Her’s, and my country’s praises, I exalt.” But its reputation began to decline about the beginning of the last century, for we find Nourse saying, “ As for the liquor which it yields, it is highly esteemed for its noble colour and smell; ’tis likewise fat and oily in the taste, but withal very windy, luscious, and fulsome, and will sooner clog the stomach than any other cider whatsoever, leaving a waterish, raw humour upon it; so that with meals it is no way helpful, and they who drink it, if I may judge of them by my own palate, will find their stomachs pall’d sooner by it, than warm’d and enliven’d.” The Red Streak seems to have originated about the beginning of the 17th century, for Evelyn says ‘“it was within the memory of some now living surnamed the Scudamore’s Crab, and then not much known save in the neighbourhood.” It was called Scudamore’s Crab, from being extensively planted by the first Lord Scuda- more, who was son of Sir James Scudamore, from whom Spencer is said to have taken the character of Sir Scudamore in his “ Fairie Queen.” He was born in 1600, and created by Charles I. Baron Dromore and Viscount Scudamore. He . was attending the Duke of Buckingham when he was stubbed at Portsmouth, and was so affected at the event that he retired into private life, and devoted his attention to planting orchards, of which the Red Streak formed the principal variety. In 1634 he was sent as ambassador to France, in which capacity he con- tinued for four years. He was a zealous Royalist during the civil wars, and was taken prisoner by the Parliament party, while his property was destroyed, and his estate sequestered. He died in 1671. RED STREAKED RAWLING.—Fruit, large, three inches wide by two and a quarter deep; roundish, and slightly angular. Skin, yellow, streaked with red on the shaded side, but entirely covered with clear dark red, and striped with still darker red, on the side exposed to the sun. Eye, small and closed, set in a narrow and plaited basin. Stalk, long and slender, inserted in a wide and deep cavity, which is lined with russet. Flesh, yellowish, tender, sweet, juicy, and well flavoured, abounding in a sweet and pleasant juice. A culinary apple, well adapted for sauce; it is in use from October to Christmas, _ This is an old Devonshire apple, and no doubt the Sweet Ravwling referred to in a communication to one of Bradley’s “ Monthly Treatises,” from which the following is an extract. “We have an apple in this country called a Rawling, of which there is a sweet and a sour ; the sour when ripe (which is very early) is a very fair large fruit, and of a pleasant taste, inclined to a golden colour, full of narrow red streaks ; the Sweet Rawling has the same colours but not quite so large, and if boiled grows hard, whereas the sour becomes soft, Now what I have APPLES, 121 to inform you of is, viz.: I have a tree which bears both sorts in one apple ; one side of the apple is altogether sweet, the other side sour ; one side bigger than the other ; and when boiled the one side is soft, the other hard, as all sweet and sour apples are.” Red Winter Calville. See Calville Rouge d’Hiver. Reinette d’Allomagne. See Borsdorffer. REINETTE DE BREDA.—Fruit, medium sized, two inches and three quarters wide, and two and a quarter high ; roundish and com- pressed. Skin, at first pale yellow, but changing as it ripens to fine deep golden yellow, and covered with numerous russety streaks and dots, and with a tinge of red and fine crimson dots on the side exposed to the sun. Eye, set in a wide and plaited basin. Stalk, half an inch long, inserted in a russety cavity. Flesh, yellowish white, firm, and crisp, but tender and juicy, with a rich vinous and aromatic flavour. A dessert apple of first-rate quality; in use from December to March. This is the Reinette d’Aizerna of the Horticultural Society’s Cata- logue, and may be the Nelguin of Knoop; but it is certainly not the Reinette d’Aizema of Knoop. REINETTE BLANCHE D’ESPAGNE (Joséphine ; Belle José- phine; Reinette d' Espagne; De Rateau ; Concombre Ancien; Fall Pippin; American Fall Pippin ; Cobbett’s Fall Pippin; Large Falt Pippin; Camuesar ; White Spanish Reinette).—¥Fruit, very large, three inches and a half wide, and three inches and three quarters high ; oblato-oblong, angular on the sides, and uneven at the crown, where it is nearly as broad as at the base. Skin, smooth and unctuous to the feel, yellowish green in the shade, but orange tinged with brownish red next the sun, and strewed with dark dots. Eye, large and open, set in a deep, angular, and irregular basin. Stalk, half an inch long, inserted in a narrow and even cavity. Flesh, yellowish white, tender, juicy, and sugary. An apple of first-rate quality, suitable for the dessert, but particularly so for all culinary purposes ; it is in use from December to April. The tree is healthy and vigorous, and an excellent bearer. It requires a dry, warm, and loamy soil. REINETTE DE CANADA (Portugal; St. Helena Russet ; Canada Reinette).—Fruit, large, three inches and a half wide, and three inches deep ; oblato-conical, with prominent ribs originating at the eye, and diminishing as they extend downwards towards the stalk. Skin, greenish yellow, with a tinge of brown on the side next the sun, covered with numerous brown russety dots, and reticulations of russet. Eye, large, partially closed, with short segments, and set in a rather deep and plaited basin. Stalk, about an inch long, slender, inserted in a deep, wide, and generally smooth cavity. Flesh, yellowish white, firm, juicy, brisk, and highly flavoured. 122 THE FRUIT MANUAL. An apple of first-rate quality, either for culinary or dessert use ; it is in season from November to April. : The tree is a strong and vigorous grower, and attains a large size ; it is also an excellent bearer. The finest fruit are produced from dwarf trees. Reinette de Canada Grise. See Royal Russet. Reinette de Canada Plat. See Royal Russet. Reinette d’Espagne. See Reinette Blanche d’ Espagne. Reinette de Misnie. See Borsdorffer. REINETTE CARPENTIN.—Fruit, small, two inches and a quarter wide, and two inches high; roundish, or rather oblato-oblong. Skin, yellowish green on the shaded side, but striped, and washed with dark glossy red, on the side next the sun, and so much covered with a thick cinnamon-coloured russet that the ground colours are some- times only partially visible. Eye, set in a wide, saucer-like basin, which is considerably depressed. Stalk, an inch long, thin, and inserted in a round and deep cavity. Flesh, yellowish white, delicate, tender, and juicy, with a brisk, vinous, and peculiar aromatic flavour, slightly resembling anise. ; A first-rate dessert apple ; in use from December to April. The tree is a free grower, with long slender shoots, and when a litile aged is a very abundant bearer. REINETTE DIEL.—Fruit, below medium size, two inches wide, and two and a quarter high; oblate, even and handsomely shaped. Skin, at first yellowish white, but changes by keeping to a fine yellow colour ; on the side next the sun it is marked with several crimson spots and dots, strewed all over with russety dots, which are large and brownish on the shaded side, but small and greyish on the other. Eye, open, with short segments, set in a wide and rather shallow basin. Stalk, half an inch long, inserted in a deep and russety cavity, with sometimes a fleshy boss at its base. Flesh, white, firm, crisp, delicate, and juicy, with a rich sugary and spicy flavour. A beautiful and excellent dessert apple of the first quality ; it is in use from December to March. The tree is a strong, healthy, and vigorous grower, and an abundant bearer. This variety was raised by Dr. Van Mons, and named in hononr of his friend Dr. Aug. Friedr. Adr. Diel. REINETTE FRANCHE.—Fruit, above medium size, three inches and a quarter wide, and two inches and a half high ; roundish-oblate, slightly angular on its sides, and uneven round the eye. Skin, smooth, thickly covered with brown russety spots; greenish yellow, changing as it ripens to pale yellow, and sometimes tinged with red when fully exposed to the sun. Lye, partially open, with long green segments, APPLES. 1238 set in a wide, rather deep, and prominently plaited basin. Stalk, short and thick, deeply inserted in a round cavity, which is lined with “greenish grey russet. Flesh, yellowish white, tender, delicate, crisp, and juicy, with a rich, sugary, and musky flavour. A dessert apple of first-rate quality ; in use from November to April. Roger Schabol says it has been kept two years in a cupboard excluded from the air. The tree is a free grower and an abundant bearer, but subject to canker, unless grown in light soil and a dry and warm situation. This is a very old French apple, varying very much in quality according to the soil in which it is grown ; but so highly esteemed in France as to take as much precedence of all other varieties, as the Ribston and Golden Pippin does in this country. REINETTE GRISE.—Fruit, medium sized, three inches broad, and two and a half high; roundish, flattened on both sides, rather broadest at the base, and generally with five obscure angles on the sides. Skin, dull yellowish green in the shade, and with a patch of thin, dull, brownish red on the side next the sun, which is so entirely covered with brown russet that little colour is visible; the shaded side is marked with large linear patches of rough brown russet. Eye, closed, with broad flat segments, and set in a deep and angular basin. Stalk, very short, imbedded in a deep and angular cavity. Flesh, yellow, firm, crisp, juicy, rich, and sugary, With a brisk and excellent flavour. A very fine dessert apple of first-rate quality ; in use from November to May. The tree is a healthy and vigorous grower, and an excellent bearer. This is one of the finest old French apples ; but considered inferior to the Reinette Franche. : REINETTE JAUNE SUCREE. — Fruit, rather above medium size, three inches broad, and two and a half high; roundish, and very much flattened at the base. Skin, thin and tender, pale green at first, but changing as it attains maturity to a fine deep yellow, with a deeper and somewhat of an orange tinge on the side exposed to the sun, and covered all over with numerous large russety dots and a few traces of delicate russet. ye, open, with long; acuminate, green segments, set in a wide, rather deep, and plaited basin. Stalk, an inch long, inserted in a deep round cavity, which is lined with thin russet. Flesh, yellowish, delicate, tender, and very juicy, with a rich sugary flavour, and without much acidity. Either as a dessert or culinary apple this variety is of first-rate excellence ; it is in use from November to February. The tree is a free and vigorous grower, and a good bearer ; but it is very subject to canker, unless grown in a light and warm soil. Reinette Nonpareil. See Nonpareil. 124 THE FRUIT MANUAL. REINETTE VAN MONS (Van Mons’ Reinette).—Fruit, rather below medium size, two inches and a half wide, and two inches and a quarter high; flattened, and almost oblate, having five rather obscure ribs, which terminate in distinct ridges round the eye. Skin, greenish yellow in the shade, but with a dull and brownish orange tinge next the sun ; the whole surface has a thin coating of brown russet. Eye, closed, set in a rather deep depression. Stalk, half an inch long. Flesh, yellowish, tender, crisp, juicy, sugary, and aromatic. A dessert apple of first-rate quality ; in use from December to May. REINETTE VERTE.—Fruit, medium sized, two inches and three quarters wide, and two and a quarter high; roundish, considerably flattened at the base, and slightly ribbed at the eye, handsome, and regularly shaped. Skin, thin, smooth, and shining, pale green at first, but becoming yellowish green as it attains maturity, with sometimes a reddish tinge, and marked with large grey russety dots and lines of russet. Eye, partially closed, with long acuminate segments, set in a pretty deep and plaited basin. Stalk, about an inch long, inserted in a deep and round cavity, lined with russet, which extends in ramifica- tions over the whole of the base. Flesh, yellowish. white, tender, and juicy, with a sweet, vinous, and highly aromatic flavour, ‘‘ partaking of the flavours of the Golden Pippin and Nonpareil.” A dessert apple of first-rate quality ; in use from December to May. The tree is vigorous and healthy, and a good bearer, but does not become of a large size. RHODE ISLAND GREENING (Green Newtown Pippin ; Jersey Greening ; Burlington Greening).—Fruit, large, three inches and a quarter wide, and two inches and a half high ; roundish, and slightly depressed, with obscure ribs on the sides. Skin, smooth and unctuous to the touch, dark green at first, becoming pale as it ripens, and some- times with a faint blush near the stalk. Eye, small and closed, set in a slightly depressed basin. Stalk, three quarters of an inch long, curved, thickest at the insertion, and placed in a narrow and rather deep cavity. Flesh, yellowish tinged with green, tender, crisp, juicy, sugary, with a rich, brisk, and aromatic flavour. An apple of first-rate quality for all culinary purposes, and excellent also for the dessert ; it is in use from November to April. The tree is a strong and vigorous grower, hardy, and an excellent bearer ; succeeds well in almost any situation. This variety is of American origin, and was introduced to this country by the London Horticultural Society, who received it from David Hosack, Esq., M.D., of New York. It is extensively grown in the middle states of America, where the Newtown Pippin does not attain perfection, and for which it forms a good substitute. RIBSTON PIPPIN (Glory of York; Traver's Pippin). — Fruit, medium sized ; roundish, and irregular in its outline, caused by several obtuse and unequal angles on its sides. Skin, greenish yellow, changing APPLES. 125 as it ripens to dull yellow, and marked with broken streaks of pale red on the shaded side, but dull red changing to clear faint crimson, marked with streaks of deeper crimson, on the side next the sun, and generally russety over the base. Eye, small and closed, set in an irregular basin, which is generally netted with russet. Stalk, half an inch long, slender, and generally inserted its whole length in a round cavity, which is surrounded with russet. Flesh, yellow, firm, crisp, rich, and sugary, charged with a powerful aromatic flavour. An apple so well known as to require neither description nor encomium. It is in greatest perfection during November and Decem- ber, but with good management will keep till March. The tree is in general hardy, a vigorous grower, and a good bearer, provided it is grown in a dry soil; but if otherwise it is almost sure to canker. In all the southern and middle counties of England it succeeds well as an open standard ; but in the north, and in Scotland, it requires the protection of a wall to bring it to perfection. Nicol calls it ‘‘a universal apple for these kingdoms; it will thrive at John O’Groat’s, while it deserves a place at Exeter or at Cork.” There is no apple in this country which is more generally cultivated than the Ribston Pippin. It did not become generally known till the end of the last century, and it is not mentioned in any of the editions of Miller’s Dictionary, or by any other author of that period ; neither was it grown in the Brompton Park nursery in 1770. In 1785 I find it in that collection, when it was grown to the extent of a quarter of a row, or about twenty-five plants ; and as this supply seems to have sufficed for three years’ demand, its merits must have been but little known. In 1788 it extended to one row, or about one hundred plants, and three years later to two rows ; from 1791, it increased one row annually, till 1794, when it reached five rows. From these facts we may pretty well learn the rise and progress of its popularity. It is now in the same nursery cultivated to the extent of about twenty- five rows, or 2,500 plants annually. The original tree was first discovered growing in the garden at Ribston Hall, near Knaresborough, but how, when, or by what means it came there, has not been satisfactorily ascertained. One account states that about the year 1688 some apple pips were brought from Rouen and sown at Ribston Hall, near Knaresborough ; the trees then produced from them were planted in the park, and one turned out to be the variety in question. The original tree stood till 1810, when it was blown down by a@ violent gale of wind. It was afterwards supported by stakes in a horizontal position, and continued to produce fruit till it lingered and died in 1835, Since then, a young shoot has been produced about four inches below the surface of the ground, which, with proper care, may become a tree, and thereby preserve the original of this favourite old dessert apple. The gardener at Ribston Hall, by whom this apple was raised, was the father of Lowe, who during the last century was the fruit-tree nurseryman at Hampton Wick. ROBINSON’S PIPPIN.—Fruit, small; roundish, narrowing towards the apex, where it is quite flat, and covered with thin russet. Skin, greenish yellow on the shaded side, but brownish red where exposed to the sun, and strewed all over with minute russety dots. - Eye, prominent, not at all depressed, and closed with broad flat segments. Stalk, half an inch long, stout, and inserted in a slight depression. Flesh, greenish, tender, crisp, sweet, and very juicy, with a fine, brisk, poignant, and slightly perfumed flavour, much resembling that of the Golden Pippin and Nonpareil. 126 THE FRUIT MANUAL. A very excellent dessert apple of first-rate quality ; it is in use from December to February. The fruit is produced in clusters of sometimes eight and ten, at the ends of the branches. The tree is of small size and slender growth, and not a free bearer. It is well adapted for dwarf and espalier training when grafted on the doucin or paradise stock, in which case it also bears better than on the crab stock. According to Mr. Lindley, this variety was grown for many years in the old kitchen garden at Kew; and Rogers thinks it first originated in the Turnham Green Nursery, which was during a portion of the last century oecupied by a person of the name of Robinson. Rolland. See Belle Bonne. RONALDS’ GOOSEBERRY PIPPIN (Goaseberry Pippin).—Fruit, small, two inches and a quarter wide, and an inch and three quarters high ; roundish and inclining to oblate, somewhat obscurely ribbed. Skin, smooth, of a fine uniform lemon-yellow colour, but of a deeper colour next the sun, thinly strewed with large russet dots, marked with russet flakes and frequently with a red blush next the sun. Eye, small and open, with small, erect, acute segments, placed in a wide, shallow, and plaited basin. Stalk, very short, imbedded the whole of its length in a deep cavity, which is lined with pale brown russet and which extends in ramifications over the base, Flesh, yellowish, tender, and fine grained, very juicy, sweet, brisk, and vinous, with a pleasant perfume. A very excellent dessert apple ; ripe in November, and continues in use till February, when it is quite plump and juicy. The tree is a very handsome grower of the smallest size, and an abundant bearer. The name Gooseberry Pippin, by which this is described in Ronalds’ Pyrus Malus Brentfordiensis, is not sufficient to distinguish it from the Gooseberry Apple, with which it is consequently often confounded ; and I have therefore adopted the specific name of Ronalds to avoid so great an inconvenience, for this admirable dessert apple ought not to be mistaken for the culinary one. This is now a very rare fruit, and I doubt much if it is to be had true in an ordinary way. Iam in- debted to F. J. Graham, Esq., of Cranford, Middlesex, for grafts and fruit, it having been grown extensively for many years in his orchards at Cranford, for Covent Garden Market. Rook’s Nest. See Aromatic Russet. ROSE DE CHINE.—Fruit, medium sized, or rather below medium size ; roundish and flattened, almost oblate, regularly formed, and with- out angles. Skin, smooth and delicate, pale greenish yellow, with a few broken streaks of pale red, intermixed with crimson, on the side exposed to the sun, and strewed with minute dark coloured dots. Eye, partially closed, set in a shallow and slightly plaited basin. Stalk, an inch long, very slender, inserted in a round, deep, smooth, and funnel- shaped cavity. Flesh, yellowish white, tinged with green, firm, crisp, and juicy, with a sweet and pleasant flavour. A very good, but not first-rate, dessert apple; it is in use from APPLES. 127 November to February. This does not appear to be the ‘ Rose Apple of China”’ of Coxe, which he imported from England, and which he says is a large oblong fruit with a short thick stalk. ROSEMARY RUSSET.—Fruit, below medium size; ovate, broadest at the base, and narrowing obtusely towards the apex, a good deal of the shape of a Scarlet Nonpareil. Skin, yellow, tinged with green on the shaded side, but flushed with faint red on the side exposed to the sun, and covered with thin pale brown russet, particularly round the eye and the stalk. Eye, small and open, with erect segments, set in a narrow, round, and even basin. Stalk, very long, inserted in a round and wide cavity. Flesh, yellowish, crisp, tender, very juicy, brisk, and sugary, and charged with a peculiarly rich and highly aromatic flavour. A most delicious and valuable dessert apple of the very first quality; it is in use from December till February. ROSS NONPAREIL.—Fruit, medium sized, two inches high, and two inches and a half broad; roundish, even, and regularly formed, narrowing a little towards the eye. Skin, entirely covered with thin russet, and faintly tinged with red on the side next the sun. Eye, small and open, set in a shallow and even basin. Stalk, an inch long, slender, inserted half its length in a round and even cavity. Flesh, greenish white, firm, crisp, brisk, and sugary, charged with a rich and aromatie flavour, which partakes very much of that of the varieties known by the name of Fenouillet, or Fennel-flavoured apples. This is one of the best dessert apples; it is in use from November to February. The tree is an excellent bearer, hardy, and a free grower, and succeeds well on almost any description of soil. This variety is of Irish origin. Round Russet Harvey. See Golden Harvey. ROUNDWAY MAGNUM BONUM.—Fruit, large; ovate, angular on the sides, having five prominent ribs, which extend into the basin of the eye and form ridges round the crown. Skin, lemon yellow, with a few broad broken streaks of pale crimson on one side; it is here and there marked with several russet patches. Hye, half open, with in- curved segments that are reflexed at the tips, and set in a narrow basin. Stalk, about half an inch long, very stout, and inserted in a pretty deep cavity. Flesh, yellowish white, tender, crisp, very juicy, and with a fine aroma. A first-rate culmary or dessert apple, very solid and heavy for its size; in use till April without shrivelling. This was raised at Roundway Park, near Devizes, and was first exhibited at the Royal Horticultural Society in 1864, when it received a first-class certificate. ROUND WINTER NONESUCH.—Fruit, large, over three inches wide, and two and a half high; roundish, and very considerably flattened, or somewhat oblate ; uneven in its outline, caused by several 128 THE FRUIT MANUAL. obtuse and unequal, though not prominent ribs on the sides. Skin, thick and membranous, smooth, pale yellow, slightly tinged with green on the shaded side, but on the side exposed to the sun it is marked with broken stripes and spots of beautiful deep crimson, thinly sprinkled all over with a few russety dots. ye, large and closed, so prominently set and raised above the surface as to appear puffed up, and set on bosses. Stalk, very short, inserted in a round funnel-shaped cavity, and not protruding beyond the base. Flesh, greenish white, tender, sweet, juicy, and pleasantly flavoured. A culinary apple of first-rate quality ; it is in use from November to March. The tree is an excellent bearer, and the fruit being large and beautiful, this variety is worthy the notice of the market gardener and orchardist, ROYAL PEARMAIN (Herefordshire Pearmain; Hertfordshire Pearmain).—Fruit, large, three inches wide, and the same in height ; pearmain-shaped and slightly angular, having generally a prominent rib on one side of it. Skin, smooth, dark dull green at first on the shaded side, but changing during winter to clear greenish yellow, and marked with traces of russet; on the side next the sun it is covered with brownish red and streaks of deeper red, all of which change during winter to clear crimson strewed with many russety specks. Eye, small and open, with broad segments, which are reflexed at the tips, and set in a wide, pretty deep, and plaited basin. Stalk, from half an inch to three quarters long, inserted in a deep cavity, which is lined with russet. Flesh, yellowish, tinged with green, tender, crisp, juicy, sugary, and perfumed, with a brisk and pleasant flavour. A fine old English apple, suitable chiefly for culinary purposes, and useful also in the dessert. It comes into use in November and Decem- ber, and continues till March. ; The tree attains the middle size, is a free and vigorous grower, very hardy, and an excellent bearer. In the Horticultural Society’s Catalogue this is called the old Pearmain, but this name is applicable to the Winter Pearmain. Rea is the first who notices the Royal Pearmain, and he says “it is a much bigger and better tasted apple than the common kind.” The Royal Pearmain of some nurseries is a very different variety from this, and will be found described under Summer Pearmain. Royal Pearmain. See Summer Pearmain, ROYAL REINETTE.—Fruit, large ; conical. Skin, yellow, smooth and glossy, strewed all over with russety spots, stained and striped with brilliant red on the side next the sun. ye, large and open, set in an even and shallow hasin. Stalk, very short, inserted in a very narrow and shallow cavity. Flesh, pale yellow, firm and tender, juicy and sugary, with a brisk and pleasant flavour. A very good apple for culinary purposes, and second-rate for the dessert ; it is in use from December to April. The tree is an abundant bearer, and is extensively grown in the western parts of Sussex, where it is esteemed a first-rate fruit. APPLES, 129 ROYAL RUSSET (Reinette de Canada Grise; Meinette de Canada Platte ; Leather Coat).—Fruit, large, three inches and a half wide, and two inches and three quarters high ; roundish, somewhat flattened and angular. Skin, covered with rough brown russet, which has a brownish tinge on the side next the sun; some portions only of the ground colour are visible, which is yellowish green. Eye, small and closed, set in a narrow and rather shallow basin. Stalk, half an inch long, inserted in a wide and deep cavity. Flesh, greenish yellow, tender, crisp, brisk, juicy, and sugary. A most excellent culinary apple of first-rate quality ; it is in use from November to May, but is very apt to shrink and beeome dry, unless, as Mr. Thompson recommends, it is kept in dry sand. The tree is of a very vigorous habit, and attains the largest size. It is perfectly hardy and an excellent bearey. This has always been a favourite old English variety, being mentioned by Lawson so early as 1597, and much esteemed by almost every subsequent writer. ROYAL SHEPHERD.—Fruit, above medium size, three inches wide, and two and three quarters high; roundish, inclining to ovate, slightly ribbed, and narrowing towards the eye. Skin, greenish yellow in the shade, but covered with dull red next the sun, and strewed all over with minute russety dots. lye, partially closed, set in a round and rather deep basin. Stalk, short, inserted in a deep funnel-shaped cavity, which is lined with ramifications of russet. Flesh, greenish white, firm, crisp, brisk and pleasantly flavoured. A very good culinary apple, grown in the neighbourhood of Lancaster. It is in use during November and December, and will keep till March or April. ROYAL SOMERSET.—Fruit, rather above medium size, three inches wide, and rather more than.two inches and a quarter high; roundish-ovate, generally higher on one side than the other, handsome and regularly shaped. Skin, smooth, pale yellow, with a tinge of green on the shaded side, but brighter yellow, marked with faint broken streaks and mottles of crimson, on the side next the sun; the whole strewed with russety dots, which are most numerous in the basin of the eye. Eye, large and open, with very short stunted segments, which are reflexed, and placed in a round, even, and pretty deep basin. Stalk, up- wards of half an inch long, slender, and inserted almost the whole of its length in a deep, round, smooth, funnel-shaped cavity. Flesh, yellowish, very tender and juicy, with a pleasant, delicate, sub-acid, but not brisk flavour. A very excellent culinary apple; in use from November till March. Like the Dumelow’s Seedling, this apple is translucent round the eye. The Royal Somerset of the Horticultural Society’s Catalogue is London Pippin ; but the variety described above is a very distinct fruit, and has more the resemb- lance of a medium sized Blenheim Pippin, both in shape, colour, and the formation of the eye. I obtained this in 1847 from the late Mr. James Lake, nurseryman of Bridgewater. K 130 THE FRUIT MANUAL. Roxbury Russet. See Boston Russet. Ruckman’s Pearmain. See Golden Pearmain. Russet-coat Nonpareil. See Pitmaston Nonpareil. Russet Golden Pippin. See Golden Pippin. RUSSET TABLE PEARMAIN.—Fruit, below medium size ; oblong- ovate. Skin, very much covered with brown russet, except on the shaded side, where there is a little yellowish green visible, and on the side next the sun, where it is orange, with a flame of deep bright crimson breaking through the russet. Eye, open, with erect, rigid segments, and set in a wide, shallow, saucer-like, and plaited basin. Stalk, half an inch long, slender, and extending beyond -the base. Flesh, yellow, firm, very rich, juicy, and sugary, with a fine aromatic and perfumed flavour. A beautiful and handsome little apple of first-rate excellence. It is in use from November to February. RUSHOCK PEARMAIN.—Fruit, rather below medium size, two inches and a half wide, and the same in height; conical, even and handsomely formed. Skin, of a fine deep yellow colour, almost entirely covered with cinnamon-coloured russet, with a brownish tinge on the side next the sun. Hye, large and open, with broad, flat segments, which generally fall off as the fruit ripens. Stalk, a quarter of an inch long, stout, and inserted in a pretty deep cavity. Flesh, yellowish, firm, crisp, and juicy, with a brisk, sub-acid, and sugary flavour. An excellent dessert apple of first-rate quality; it is in use from Christmas to April. This is frequently met with in the Birmingham markets. This variety was, according to Mr, Maund, raised by a blacksmith of the name of Charles Taylor, at Rushock, in Worcestershire, about the year 1821, and is sometimes known by the name of Charles's Pearmain. Russian Apple. See Court Pendié Plat. Russian Emperor. See Emperor Alexander, RYMER (Caldwell; Green Cossings ; Newbold’s Duke of York).— Fruit, large, three inches and a quarter wide, and two inches and three quarters high; roundish and flattened, with five obscure ribs on the sides, extending into the basin of the eye. Skin, smooth, thinly strewed with reddish brown dots, and a few faint streaks of pale red on the shaded side, and of a beautiful deep red, covered with yellowish grey dots, on the side next the sun. Eye, open, with broad reflexed segments, set in a round and moderately deep basin. Stalk, short, in- serted in a round and deep cavity, lined with rough russet, which extends in ramifications over the base. Flesh, yellowish, tender, and pleasantly sub-acid. A good culinary apple; in use from October to Christmas. Sack Apple. See Devonshire Quarrenden. APPLES. 181 SACK AND SUGAR.—Fruit, below medium size, two inches and a quarter wide, and an inch and three quarters high ; roundish, inclin- ing to oval, with prominent ridges round the eye. Skin, pale yellow, marked with a few broken stripes and streaks of bright crimson, on the side next the sun. Eye, closed, with pointed segments, overlapping each other, and rather deeply set in a round, angular, and plaited basin. Flesh, white, very soft and tender, very juicy, sugary, and with a plea- sant brisk balsamic flavour. An excellent apple either for culinary or dessert use ; ripe in the end of July and beginning of August, and continuing during September. The tree is a free and vigorous grower, and an immense bearer. This apple was raised in the beginning of this century by Mr. Morris, a market gardener at Brentford, and is sometimes met with under the name of Morris’s Sack and Sugar. St. Helena Russet. See Reinette de Canada. St. John’s Nonpareil, See Pitmaston Nonpareil. SAINT JULIEN (Seigneur d’Orsay ; Concombre des Chartreux).— Fruit, large, three inches and a quarter wide, and two inches and three quarters high; roundish, narrowing towards the eye, and angular on its sides. Skin, yellowish green, covered with large patches of ashy coloured russet, and in dry warm seasons sometimes tinged with red. Eye, open, set in a rather shallow and plaited basin. Stalk, an inch long, slender, inserted in a shallow cavity. Flesh, yellowish white, firm, juicy, sugary, and richly flavoured. A dessert apple of first-rate quality; it is in use from December to March. The tree is a strong and vigorous grower, and an excellent bearer. Sam's Crab. See Longville’s Kernel, SAM YOUNG (Irish Russet).—Fruit, small, an inch and three quar- ters high, and about two inches and a half wide; roundish-oblate. Skin, light greenish yellow, almost entirely covered with grey russet, and strewed with minute russety dots on the yellow part, but tinged with brownish red on the side next the sun. Eye, large and open, set in a wide, shallow, and plaited basin. Stalk, short, not deeply inserted. Flesh, yellow, tinged with green, firm, crisp, tender, juicy, sugary, and highly flavoured. : A delicious little dessert apple of the first quality; in use from November to February. This variety is of Irish origin, and was first introduced to public notice by Mr. Robertson, the nurseryman of Kilkenny. Searlet Crofton. See Crofton Scarlet. Seigneur d’Orsay. See St. Julien. SCARLET LEADINGTON.—Fruit, medium sized ; conical, even in its outline, broadest at the base, and narrowing towards the eye, where Kk 2 132 THE FRUIT MANUAL. it is distinctly four-sided. Skin, smooth and shining, yellow on the shaded side, and the whole of the exposed side covered with brilliant dark crimson, shining as if varnished, and which shades off in streaks of bright crimson. Eye, large and open, with long, broad, and ragged segments, set in a shallow basin. Stalk, short and slender, inserted in a wide and shallow cavity, which is lined with russet. Flesh, yellowish, tender, crisp, juicy, and sugary, with a brisk and pleasant flavour, slightly perfumed. An apple much esteemed in Scotland as a first-rate variety, both for the dessert and culinary purposes ; but it does not rank so high in the south ; it is in use from November to February. SCARLET NONPAREIL.—Fruit, medium sized ; globular, narrow- ing towards the apex, regularly and handsomely shaped. Skin, yellowish on the shaded side, but covered with red, which is streaked with deeper red, on the side next the sun, and covered with patches of russet and large russety specks. Hye, open, set in a shallow and even basin. Stalk, an inch or more in length, inserted in a small round cavity, which is lined with scales of silvery grey russet. Flesh, yellowish white, firm, juicy, rich, and sugary. A very excellent dessert apple of first-rate quality ; it is in use from January to March. The tree is hardy, a good grower, though slender in its habit, and an excellent bearer. The Scarlet Nonpareil was discovered growing in the garden of a publican at Esher, in Surrey, and was first cultivated by Grimwood, of the Kensington nursery. SCARLET PEARMAIN (Bell’s Scarlet Pearmain; Bell's Scarlet ; Hood's Seedling ; Oxford Peach).—Fruit, medium sized, two inches and a half wide, and two inches and a quarter high; conical, regularly and handsomely shaped. Skin, smooth, tender, and shining, of a rich, deep, bright crimson, with stripes of darker crimson, on the side next the sun, and extending almost over the whole surface of the fruit, except where it is much shaded, and there it is yellow, washed and striped with crimson, but of a paler colour, intermixed with a tinge of yellow, on the shaded side, and the whole surface sprinkled with numerous grey russety dots. Hye, open, with long reflexed segments, set in a round, even, and rather deep basin, which is marked with lines of russet. Stalk, from three quarters to an inch long, deeply inserted in a round, even, and funnel-shaped cavity, which is generally russety at the insertion of the stalk. Flesh, yellowish, with a tinge of red under the skin, tender, juicy, sugary, and vinous. A beautiful and handsome dessert apple of first-rate quality; in use from October to January. The tree is a free and vigorous grower, attaining about the middle size, and is an excellent bearer. It suc- ceeds well on the paradise stock, on which it forms a good dwarf or espalier tree. APPLES. 133 Scarlet Queening. See Crimson Queening. SCARLET TIFFING.—Fruit, above medium size, three inches wide, and two inches and a quarter high ; roundish, inclining to oblate, and irregularly angular. Skin, pale yellow, tinged with green on the shaded side and round the eye, but deep scarlet where exposed to the sun, extending in general over the greater portion of the fruit. Eye, small and closed, set in an irregular, ribbed, and warted basin. Stalk, fleshy, about half an inch long, inserted in a shallow cavity. Flesh, pure white, very tender, crisp, juicy, and pleasantly acid. A valuable and excellent culinary apple, much grown in the orchard districts of Lancaster. It is in use during November and December. SCOTCH BRIDGET.—Fruit, medium sized, two inches and three quarters wide, and two inches anda quarter high; roundish, broadest at the base, and narrowing towards the apex, where it is rather knobbed, caused by the terminations of the angles on the sides. Skin, smooth, greenish yellow on the shaded side, and almost entirely covered with bright deepred on the side next the sun. ye, closed, set in an angular and warted basin. Stalk, three quarters of an inch long, straight, thick, and stout, inserted in a very narrow and shallow cavity. Flesh, white, tender, soft, juicy, and briskly flavoured. An excellent culinary apple, much grown in the neighbourhood of Lancaster ; in use from October to January. Scotch Virgin. See White Viryin. SCREVETON GOLDEN PIPPIN.—Fruit, larger than the old Golden Pippin, and little, if at all, inferior to it in flavour. Skin, yellowish, considerably marked with russet. Flesh, yellow, and more tender than the old Golden Pippin. A dessert apple of first-rate quality ; it is in use from December to April. This was raised in the garden of Sir John Thoroton, Bart., at Screveton, in Nottinghamshire, about the year 1808. Scudamore’s Crab. See Red-streak. SEEK-NO-FARTHER.—Fruit, medium sized; conical, or pear- main-shaped. Skin, yellowish green, streaked with broken patches of crimson on the shaded side, and strewed with grey russety dots, but covered with light red, which is marked with crimson streaks, and covered with patches of fine delicate russet, and numerous large, square, and stelloid russety specks like scales, on the side exposed to the sun. Eye, small and closed, with broad, flat segments, the edges of which fit neatly to each other, set in a rather deep and plaited basin. Stalk, about half an inch long, stout, and inserted in a deep, round, and regular cavity. Flesh, greenish yellow, crisp, juicy, rich, sugary, and vinous, charged with a pleasant aromatic flavour. 134 THE FRUIT MANUAL. An excellent dessert apple of first-rate quality; it is in use from November to January. This is the true old Seek-no-farther. SEIGENDE REINETTE.—-Fruit, medium sized, roundish pear- main-shaped. Skin, rich yellow, tinged and streaked with red next the sun, and a patch of russet round the stalk. Hye, fair sized, closed ; the segments of the calyx reflexed, set in a shallow, somewhat irregular basin. Stalk, about half an inch long, slender, pretty deeply inserted. Flesh, yellowish, firm, juicy, and sweet. In many respects this comes near the King of the Pippins, but is, however, quite distinct, and of superior quality. A good dessert apple; in use from October to January. The tree is a great bearer. I received this from Mr. Oberdieck, of Hanover. SELWOOD’S REINETTE.—-Fruit, large, three inches wide, and about two inches and a half high; round and flattened, angular on the sides, and with five prominent plaits round the eye, which is small, open, and not atall depressed, but rather elevated on the surface. Skin, pale green, almost entirely covered with red, which is marked with broken stripes of darker red, those on the shaded side being paler, and not so numerous as on the side exposed tothe sun. Stalk, about half an inch long, very stout, and inserted the whole of its length in a russety cavity. Flesh, greenish white, tender, brisk, and pleasantly flavoured. A culinary apple, of good, but not first-rate quality ; it is in use from December to March. The tree is a strong and healthy grower, and an abundant bearer. This is certainly a different variety from the Selwood’s Reinette of the Horti- cultural Society’s Catalogue, which is described as being small, pearmain-shaped, greenish yellow, and a dessert apple. It is, however, identical with the Selwood’s Reinette of Rogers, who, as we are informed in his “ Fruit Cultivator,” received it upwards of eighty years ago from Messrs. Hewitt & Co. of Brompton. The tree now in my possession I procured as a graft from the private garden of the late Mr. Lee, of Hammersmith ; and as it has proved to be the same as Rogers's variety, Iam induced to think that it is correct, while that of the Horticultural Society is wrong. It was raised by a person of the name of Selwood, of Lancaster. SHAKESPERE.—Fruit, medium sized, two inches and three quarters wide, and two inches and a half high; roundish, narrowing a little towards the eye. Skin, dark green on the shaded side, and brownish red on the side next the sun, which is marked with a few broken stripes of darker red, the whole strewed with russety dots. Eye, small and partially open, set in a narrow and irregular basin, which is ridged round the margin. Stalk, short and slender, inserted ina rather deep cavity. ‘Flesh, greenish yellow, firm, crisp, and juicy, with a brisk vinous flavour. An excellent dessert apple of first-rate quality ; in use from Christ- mas to April. This variety was raised by Thomas Hunt, Esq., of Stratford-on-Avon, from the seed of Hunt’s Duke of Gloucester, and named in honour of the poet Shakespere. APPLES. 1385 SHEEP’S NOSE.—Fruit, large, about three inches and a half long, and about three inches wide; conical, narrowing gradually to the crown, which is considerably higher on one side than the other ; gene- rally with ten ribs on the sides. Skin, smooth, yellow, and strewed with a few russety dots. Eye, small, set in a deep, plaited basin. Stalk, short, inserted in a deep, round, and russety cavity. Flesh, yellowish white, tender, very juicy, and sweet. A very good variety for culiary purposes, but chiefly used as a cider apple in Somersetshire, where it is much grown for that purpose. SHEPHERD'S FAME.—Fruit, large, three inches and a quarter wide, and two inches and a half high; obtuse-ovate, broad and flat- tened at the base, narrowing towards the eye, with five prominent ribs on the sides, and in every respect very much resembling a small speci- men of Emperor Alexander. Skin, smooth, pale straw-yellow, marked with faint broken patches of crimson, on the shaded side, but streaked with yellow and bright crimson on the side next the sun. Eye, open, with short, stunted segments, placed in a deep, angular, and plaited basin. Stalk, short, imbedded ina round funnel-shaped cavity. Flesh, yellowish, soft, and tender, transparent, sweet, and briskly flavoured, - but rather dry. An apple of very ordinary quality ; in use from October to March. Shepherd’s Seedling. See Alfriston. Shippen’s Russet. See Boston Russet. SIBERIAN BITTER SWEET.—Fruit, small, and nearly globular. Eye, small, with short connivent segments of the calyx. Stalk, short. Skin, of a bright gold colour, tinged with faint and deeper red on the sunny side. The fruit grows a good deal in clusters, on slender wing branches. Specific gravity of the juice, 1091. This remarkable apple was raised by Mr. Knight from the seed of the Yellow Siberian Crab, impregnated with the pollen of the Golden Harvey. I cannot do better than transcribe from the Transactions of the London Horticultural Society Mr. Knight’s own account of this apple. “ The fruit contains much saccharine matter, with scarcely any perceptible acid, and it in consequence affords « cider which is perfectly free from the harshness which in that liquor offends the palate of many and the constitution of more ; and I believe that there is not any county in England in which it might not be made to afford, at a moderate price, a very wholesome and very palatable cider. This fruit differs from all others of its species with which I am acquainted in being always sweet and without acidity, even when it is more than half grown.” When the juice is pressed from ripe and somewhat mellow fruit it contains a very large portion of saccharine matter; and if a part of the water it contains be made to evaporate in a moderately low temperature, it affords a large quantity of a jelly of intense sweetness, which, to my palate, is extremely agreeable, and which may be employed for purposes similar to those to which the inspissated juice of the grape is applied in France. The jelly of the apple, prepared in the mannr above described, is, I believe, capable of being kept unchanged during a very long period in any climate ; the mucilage being preserved by the antiseptic powers of 136 THE FRUIT MANUAL. the saccharine matter, and that being incapable of acquiring, as sugar does, a state of crystallisation. Lf the juice be properly filtered, the jelly will be perfectly transparent. The tree is a strong and vigorous grower, @ most abundant bearer, and a perfect dreadnought to the woolly aphis. Siberian Crab. See Cherry Apple. SIBERIAN HARVEY.—Fruit, produced in clusters, small; nearly globular. Eye, small, with short connivent segments of the calyx. Stalk, short. Skin, of a bright gold colour, tinged with faint and deeper red on the sunny side. Juice, very sweet. Ripe in October. Specific gravity of the juice, 1091. A cider apple raised by T. A. Knight, Esq., and, along with the Foxley, con- sidered by him superior to any other varieties in cultivation. It was produced from a seed of the Yellow Siberian Crab, fertilised with the pollen of the Golden Harvey. The juice of this variety is most intensely sweet, and is probably very nearly what that of the Golden Harvey would be in a southern climate. The original tree produced its blossoms in the year 1807, when it first obtained the annual premium of the Herefordshire Agricultural Society. SIELY’S MIGNONNE (Pride of the Ditches).—¥ruit, rather small, about one inch and three quarters deep, and the same in diameter ; almost globular, but occasionally flattened on one side. Eye, small, with a closed calyx, placed somewhat deeply in a rather irregularly formed narrow basin, surrounded by a few small plaits: Stalk, half an inch long, slender, about one half within the base, in a narrow cavity, and occasionally pressed towards one side by a protuberance on the opposite one. Skin, when clear, of a bright yellow, but mostly covered with a grey netted russet, rendering the skin scabrous. Flesh, greenish yellow, firm, crisp, and tender. Juice, saccharine, highly aromatic, and of a most excellent flavour. A dessert apple; in use from November to February. The tree is a weak grower, and somewhat tender. It is therefore advisable to graft it on the doucin stock, and train it either as a dwarf or as an espalier in a garden. This neat and very valuable little apple was introduced to notice about the beginning of the present century by the late Mr. Andrew Siely, of Norwich, who had it growing in his garden on the Castle Ditches ; and, being a favourite with him, he always called it the * Pride of the Ditches.” Simpson’s Pippin. See Ord’s Apple. SIR WALTER BLACKETT’S (Edinburgh Cluster).—Fruit, small, roundish-ovate. Skin, pale lemon-yellow, very much dotted with pale brown russet, and patches of the same, particularly round the base, and with a faint orange tinge next the sun. Eye, small and closed, set in a plaited basin. Stalk, long, deeply inserted. Flesh, white, tender, juicy, and brisk, with a peculiar aroma. A first-rate dessert apple for the northern districts. It is in use from November to January. APPLES. 137 SIR WILLIAM GIBBON’S.—Fruit, very large, three inches and three quarters wide, and three inches high; calville-shaped, being roundish-oblate, with several prominent angles, which extend from the base to the apex, where they terminate in five or six large unequal knobs. Skin, deep yellow, tinged with green, and strewed with minute russety dots on the shaded side, but deep crimson, streaked with dark red, on the side exposed to the sun. Bye, open, with short ragged segments, set in a deep, wide, and irregular basin. Stalk, very short, imbedded in a deep and angular cavity, which is lined with russet. Flesh, yellowish white, crisp, juicy, and slightly acid, with a pleasant vinous flavour. A very showy and excellent culinary apple; in use from November to January. SLEEPING BEAUTY.—Fruit, medium sized; roundish, and some- what flattened, slightly angular on the sides, and undulating round the eye; in some specimens there is an inclination to an ovate or conical shape, in which case the apex is narrow and even. Skin, pale straw- coloured, smooth and shining, occasionally washed on one side with delicate lively red, very thinly sprinkled with minute russety dots. Eye, large, somewhat resembling that of Trumpington, with broad, flat, and incurved segments, which dove-tail, as it were, to each other, and set in a shallow, uneven, and plaited basin. Stalk, from a qtiarter to half an inch long, slightly fleshy, inserted in a narrow, round, and rather shallow cavity, which is tinged with green, and lined with delicate pale brown russet. Flesh, yellowish white, crisp, tender, and juicy, with a fine poignant and agreeably acid flavour. A most excellent, and very valuable apple for all culinary purposes, and particularly for sauce; it is in use from November till the end of February. The tree is a most excellent bearer, and succeeds well in almost every situation. This excellent apple bears such a close resemblance to Dumelow’s Seedling, that at first sight it may be taken for that variety; from which, however, it is perfectly distinct, and may be distinguished by the want of the characteristic russet dots on the fruit, and the spots on the young wood of the tree. It is extensively cultivated in Lincoln- shire for the supply of the Boston markets. Small Ribston. See Margil. SMALL STALK.—Fruit, medium sized, two inches and a half wide, and two inches high; roundish, slightly angular on the sides, and knobbed at the apex. Skin, dull greenish yellow, with a tinge of orange on tho side next the sun, and thickly covered with reddish brown dots. Eye, small and closed, with long flat segments, and placed in an angular basin. Stalk, about an inch long, slender, in- serted in a wide and rather shallow cavity. Flesh, white, tender, juicy, and well flavoured. A good apple for ordinary purposes, much grown about Lancaster. It is in use during September and October. 138 THE FRUIT MANUAL. SMALL’S ADMIRABLE.—Fruit, above medium size, roundish- ovate and flattened, obtusely angular on the sides. Skin, of an uniform lemon-yellow colour. Eye, small, closed, and set in a rather deep basin. Stalk, an inch long, slender. Flesh, yellowish, firm, crisp, sweet, and agreeably acid, with a delicate perfume. An excellent kitchen and dessert apple; in use during November and December. The tree is an immense bearer, and is well adapted for dwarf culture. This apple was raised by Mr. F. Small, nurseryman, of Cranbrook, near Slough. SOMERSET LASTING.—Fruit, large, three inches and a quarter wide, and two inches and a quarter high; oblate, irregular on the sides, and with undulating ridges round the eye. Skin, pale yellow, streaked and dotted with a little bright crimson next the sun. Eye, large and open, with short stunted segments, placed in a wide and deep basin. Stalk, short, inserted in a wide and deep cavity, which is lined with russet. Flesh, yellowish, tender, crisp, very juicy, with a poignant and somewhat harsh flavour. A culinary apple; in use from October to February. SOPS IN WINE (Sops of Wine).—Fruit, rather above medium size, two inches and three quarters broad, and the same in height; roundish, but narrowing a little towards the eye, and slightly ribbed on the sides. Skin, covered with a delicate white bloom, which when rubbed off exhibits a smooth, shining, and varnished rich deep chestnut, almost approaching to black, on the side exposed to the sun, but on the shaded side it is of a light orange red, and where very much shaded quite yellow, the whole strewed with minute dots. Eye, small, half open, with long, broad, and reflexed segments, placed in a round and slightly angular basin. Stalk, half an inch long, inserted in a deep funnel-shaped cavity. Flesh, red, as if sopped in wine, tender, sweet, juicy, and pleasantly flavoured. A very ancient English culinary and cider apple, but perhaps more singular than useful. It is in use from Octuber to February. The tree is vigorous and spreading, very hardy, an excellent bearer, and not subject to canker. Speckled Golden Reinette. See Barcelona Pearmain, Speckled Pearmain. See Barcelona Pearmain. Spice Apple. See Aromatic Russet. SPICE APPLE.—Fruit, medium sized, two inches and a half broad, and two and a quarter high; roundish, but narrowing towards the eye. Skin, deep yellow, but marked with broad streaks of crimson on the side next the sun. Eye, open, with long, broad, reflexed, downy seg- ments, set in a narrow, shallow, and plaited basin. Stalk, short, APPLES. 189 inserted in a round cavity, which is lined with russet. Flesh, yellow, firm, crisp, brisk, and perfumed. A good second-rate dessert apple; in use from November to February. This is not the Spice Apple of the Horticultural Society’s Catalogue, but one which was cultivated by Kirke, of Brompton, under that name, and so described by Diel.—See .4romatie Russet. SPITZEMBERG.—Fruit, medium sized, two inches and a half broad, and two inches high; roundish, flattened at the base, and narrowing a little towards the eye. Skin, deep yellow, with an orange tinge on the side exposed to the sun, and strewed with large stelloid russety specks. Eye, partially open, with long, broad, and erect segments, set in a narrow and shallow basin. Stalk, short and stout, inserted in a small narrow cavity. Flesh, tender, juicy, sweet, and pleasantly flavoured. An apple of second-rate quality; in use from November to Christmas. This is the Spitzemberg of the German nurseries, SPRINGROVE CODLIN.—Fruit, above medium size, three inches wide at the base, and two inches and three quarters high ; conical, and slightly angular on the sides. Skin, pale greenish yellow, tinged with orange on the side exposed to the sun. Eye, closed, with broad segments, and set in a narrow, plaited basin. Stalk, short, inserted in a rather deep cavity. Flesh, greenish yellow, tender, juicy, sugary, brisk, and slightly perfumed. A first-rate culinary apple. It may be used for tarts, as soon as the fruit are the size of a walnut, and continues in use up to the beginning of October. It received the name of Springrove Codlin from being first introduced by Sir Joseph Banks, Bart., who resided at Springrove, near Hounslow, Middlesex. Spring Ribston. See Baddow Pippin. SQUIRE’S PIPPIN.—Fruit, about medium size, two inches and a half wide, and two inches high; roundish and flattened, irregular in its outline, having sometimes very prominent, unequal, and obtuse angles on the sides, which terminate in undulations round the eye. Skin, of a fine clear grass-green colour, covered with dull brownish red where exposed to the ‘sun, thinly strewed all over with minute dots. Eye, quite open, like that of Blenheim Pippin, placed in a saucer-like basin. Stalk, short and slender, inserted in a round, narrow, and deep cavity, which is lined with rough scaly russet. Flesh, yellowish white, firm and crisp, with a brisk, somewhat sugary flavour, and when kept till spring becomes rich and balsamic. A good culinary apple, and useful also as a dessert variety ; it is in use from Christmas till April or May. This variety was raised on the property of Mrs. Squires, of Wigtoft, near Sleaford, and has much the appearance of a small Blenheim Pippin. 140 THE FRUIT MANUAL. Stage’s Nonpareil. See Eurly Nonpareil. STAMFORD PIPPIN.—Fruit, above medium size, roundish, in- clining to ovate. Skin, yellow, with a slight tinge of orange on one side. Eye, small and half open. Stalk, short. Flesh, yellowish, firm, but quite tender, crisp, and very juicy, with a sweet, brisk flavour, and pleasant aroma. A first-rate dessert and kitchen apple; in use from December to March. STEAD’S KERNEL.—Fruit, a little turbinate, or top-shaped, somewhat resembling a quince. Hye, small, flat, with a short trun- cate or covered calyx. Stalk, short. Skin, yellow, a little reticulated with a slight greyish russet, and a few small specks intermixed. Specific gravity of the juice, 1074. As a cider apple, this appears to possess great merit, combining a slight degree of astringency with much sweetness. It ripens in October, and is also a good culinary apple during its season. It was raised from seed by Daniel Stead, Esq., Brierly, near Leominster, Here- fordshire (Knight and Lindley). Stern Apfel. See Api Htoillé. Stettin Pippin. See Dutch Mignonne. STIRZAKER’S EARLY SQUARE.—Fruit, below medium size; roundish, with prominent ribs which run into the eye, forming sharp ridges at the crown. Skin, of an uniform pale yellow, freckled and mottled with very thin dingy brown russet on the shaded side, and completely covered with the same on the side next the sun. Eye, small, half open, set in an irregular and angular basin. Stalk, very short, imbedded in a deep cavity. Flesh, white, tender, juicy, and pleasantly flavoured. An early apple, grown in the neighbourhood of Lancaster. It is ripe in August, and continues in use during September. Stone Pippin. See Gogar Pippin. Stone Pippin. See Norfolk Stone Pippin. Stone Pippin. See Birmingham Pippin. STIRLING CASTLE.—Fruit, medium sized; round and oblate, even and regularly shaped. Skin, clear pea-green, which becomes pale yellow when it ripens, with a blush, and broken stripes of pale crimson on the side next the sun, and several large dots sprinkled over the surface. Eye, rather small, and half closed, set in a pretty deep, wide, and saucer-like basin. Stalk, an inch long, slender, inserted in a deep and wide cavity. Flesh, white, very tender, juicy, and of the character of that of Hawthornden. An excellent early culinary apple; in use early in August. In shape it is like Devonshire Quarrenden. The tree is an immense bearer, and is well adapted for bush culture. APPLES. 141 STOCK LEADINGTON.—Fruit, abrupt pearmain-shaped, with obtuse angles on the sides, two inches and a half broad, and the same in height. Skin, smooth and shining, of a bright lively green colour over the whole surface, and a large patch of rough brown russet round the apex, which extends in ramifications down the sides, Eye, rather large and open, with the segments sometimes wanting, very deeply sunk, Stalk, half an inch long, stout, and deeply inserted in a narrow cavity. Flesh, greenish, crisp, juicy, and very acid. A culinary apple; in use from December till March. This is much grown in the orchards on the borders of Scotland, and it has a good deal of resemblance to Winter Codlin, but is smaller. STOKE EDITH PIPPIN.—Fruit, small, two inches wide at the base, and two inches high ; tapering pearmain-shaped, and even in its outline. Skin, yellow, when ripe, with a tinge of orange on the side next the sun, marked all over the surface with traces of grey russet. Eye, large and closed, set in a round, saucer-like, plaited basin. Stalk, short, imbedded the whole of its length in a deep round cavity. Flesh, yellow, firm, crisp, brisk, and juicy, sweet, and with a nicely perfumed flavour. An excellent dessert apple; in use from November till February. STRIPED BEHEFING (Striped Beaujin).—Fruit, of the largest size ; beautiful and handsome, roundish, and somewhat depressed. Skin, bright lively green, almost entirely covered with broken streaks and patches of fine deep red, and thickly strewed with russety dots; in some specimens the colour extends almost entirely round the fruit. Eye, like that of the Blenheim Pippin, large and open, with short, erect, ragged segments, set in a deep, irregular, and angular basin. Stalk, half an inch long, imbedded its whole length in the cavity. Flesh, yellowish, firm, crisp, juicy, and pleasantly acid. One of the handsomest and best culinary apples in cultivation ; for baking it is unrivalled. It is in use from October till May. The tree is very hardy, and an excellent bearer. This noble apple was introduced by Mr. George Lindley, who found it growing in 1794 in the garden of William Crowe, Esq., at Lakenham, near Norwich. He measured a specimen of the fruit, and found it twelve inches and a half in cireum- ference, and weighing twelve ounces and a half avoirdupoise. Through the kind- ness of George Jefferies, Esq., of Marlborough Terrace, Kensington, who procured it from his residence in Norfolk, I had the good fortune, in 1847, to obtain grafts, which, when propagated, I distributed through several of the principal nurseries of the country, and by this means I trust it has become more generally known and cultivated. Till then it does not seem ever to have been in general cultivation, as it was not mentioned in any of the nursery catalogues, nor is it in that of the London Horticultural Society. Striped Holland Pippin. See Lincolnshire Holland Pippin. Striped Joanneting. See Margaret. STRIPED MONSTROUS REINETTE.—Fruit, large, three inches and a half broad, and three inches high; roundish, and a little flat- 142 THE FRUIT MANUAL. tened, irregular in its outline, having prominent angles on the sides, which extend from the base to the apex. Skin, smooth, of a deep yellow ground colour, which is almost entirely covered with pale red, and streaked with broad stripes of dark crimson. Hye, closed, with long acuminate segments, set in a narrow, angular basin. Stalk, an inch long, slender, deeply inserted in a round and russety cavity. Flesh, white, tender, juicy, and pleasantly flavoured. A culinary apple of second-rate quality ; it is in use during Novem- ber and December. Striped Quarrenden. See Margaret. Stubbard. See Swnmer Stibbert. STURMER PIPPIN.—Fruit, below medium size, two inches and a quarter broad, by one inch and three quarters high; roundish, and somewhat flattened, and narrowing towards the apex, a good deal resembling the old Nonpareil. Skin, of a lively green colour, changing to yellowish green as it attains maturity, and almost entirely covered with brown russet, with a tinge of dull red on the side next the sun, Eye, small and closed, set in a shallow, irregular, and angular basin. Stalk, three quarters of an inch long, straight, inserted in a round, even, and russety cavity. Flesh, yellow, firm, crisp, very juicy, with a brisk and rich sugary flavour. This is one of the most valuable dessert apples of its season ; it is of first-rate excellence, and exceedingly desirable both on account of its delicious flavour, and arriving at perfection at a period when the other favourite varieties are past. It is not fit for use till the Ribston Pippin is nearly gone, and continues long after the Nonpareil. The period of its perfection may be fixed from February to June. The tree is hardy, and an excellent bearer, and attains about the middle size. The Sturmer Pippin was raised by Mr. Dillistone, a nurseryman at Sturmer, near Haverhill, in Suffolk; and was obtained by impregnating the Ribston Pippin with the pollen of Nonpareil. Sudlow’s Fall Pippin. See Franklin's Golden Pippin. SUGAR AND BRANDY.—Fruit, medium sized, two inches and three quarters broad at the bulge, and the same in height; conical, and angular, with a very prominent rib on one side, forming a high ridge at the apex, terminated at the apex by a number of knobs, which are the continuations of the costal angles. Skin, deep dull yellow, freckled with pale red on the shaded side, the remaining portion entirely covered with bright orange-red. Eye, small and closed, set in a deep and furrowed basin. Stalk, very short, inserted in a round and shallow cavity, which is lined with rough russet. Flesh, deep yellow, spongy, juicy, very sweet, so much so as to be sickly. An apple grown about Lancashire; in use during the end of August and September. APPLES, 148 SUGAR-LOAF PIPPIN (Hutchings’ Seedling), — Fruit, above medium size, two inches and three quarters wide, and three inches high ; oblong. Skin, clear pale yellow, becoming nearly white when fully ripe. Hye, set in a rather deep and plaited basin. Stalk, an inch long, inserted in a deep and regular cavity. Flesh, white, firm, crisp, juicy, brisk, and pleasantly flavoured. An excellent early culinary apple of first-rate quality; ripe in the beginning of August, but in a few days becomes mealy. This is called Hutchings’ Seedling, from being grown by a market gardener of that name at Kensington. SUMMER BROAD-END (Summer Colman).—Fruit, above the middle size, above two inches and three quarters in diameter, and two inches and a quarter deep; slightly angular on the sides. Eye, small, with a closed calyx, in a rather narrow basin, surrounded by some angular plaits. Stalk, short, slender, deeply inserted, not protruding beyond the base. Skin, dull yellowish green, tinged on the sunny side with pale dull brown. Flesh, greenish white, not crisp. Juice, sub-acid, with a pretty good flavour. A culinary apple; in use in October and November. This is a useful Norfolk apple, and known in the markets by the above name. The trees are rather small growers, but great bearers (Lindley). I have never seen the Summer Broad-End, and have therefore here introduced the description of Mr. Lindley, for the benefit of those under whose observation it may fall. Summer Colman. See Summer Broad-End. SUMMER GOLDEN PIPPIN (Summer Pippin; White Summer Pippin).—Fruit, below medium size, two inches and a quarter broad at the base, and two inches and a quarter high; ovate, flattened at the ends. Skin, smooth and shining, pale yellow on the shaded side, but tinged with orange and brownish red on the side next the sun, and strewed over with minute russety dots. Eye, open, set in a wide, shallow, and slightly plaited basin. Stalk, thick, a quarter of an inch long, completely imbedded in a moderately deep cavity, which is lined with russet. Flesh, yellowish, firm, very juicy, with a rich, vinous, and sugary flavour. This is one of the most delicious summer apples, and ought to form one of every collection, however small; it is ripe in the end of August, and keeps about a fortnight. The tree is a small grower, and attains about the third size. It is an early and abundant bearer, and succeeds well when grafted on the doucin or paradise stock. When grown on the pomme paradis of the French, it forms a beautiful little tree, which can be successfully culti- vated in pots. Summer Oslin. See Oslin. 144 THE FRUIT MANUAL. SUMMER PEARMAIN (Autunn Pearmuin). —Fruit, medium sized, two inches and three quarters wide at the base, and the same high ; conical, or abrupt pearmain-shaped, round at the base, and tapering towards the apex. Skin, yellow, streaked all over with large patches and broken streaks of red, mixed with silvery russet, strewed with numerous russety dots, and covered with large patches of rough russet on the base. Eye, closed, half open, with long acuminate seg- ments, placed in a wide, shallow, and plaited basin. Stalk, half an inch long, obliquely inserted under a fleshy protuberance on one side of it, which is a permanent and distinguishing character of this apple. Flesh, deep yellow, firm, crisp, juicy, richly and highly perfumed, An excellent apple, long cultivated, and generally regarded as one of the popular varieties of this country ; it is suitable either for culinary purposes or the dessert, and is in use during September and October. The tree is a good grower, and healthy, of an upright habit of growth, and forms a fine standard tree of the largest size; it succeeds well grafted on the paradise stock, when it forms handsome espaliers and open dwarfs. This is what in many nurseries is cultivated as the Royal Pearmain, but erro- neously. It is one of the oldest English varieties, being mentioned by Parkinson in 1629. Summer Pippin. See Madeleine. Summer Pippin. See Summer Golden Pippin, Summer Queening. See Crimson Queening. Summer Thorle. See Whorle Pippin. Summer Traveller. See Margaret. SUMMER STIBBERT (Stubbard).—Fruit, small, conical, and codlin-like, distinctly five-ribbed, one of the ribs occasionally very prominent. Skin, clear lemon-yellow in the shade, but covered on the side next the sun with bright crimson. Eye, small and closed, set in a puckered basin. Stalk, slender, rather deeply inserted. Flesh, very tender, with an agreeable mild acidity. An early kitchen apple, which comes into use in the middle and end of August. This isa very popular apple in the West of England, especially in Cornwall, Devon, and Somerset. SUMMER STRAWBERRY.—Fruit, rather below medium size, two and a half inches broad, and an inch and three quarters high; oblate, even and regularly formed. Skin, smooth and shining, striped all over with yellow and blood-red stripes, except on any portion that is shaded, and there it is red. Eye, prominent, not at all depressed, closed, with long flat segments, and surrounded with prominent plaits. Stalk, three quarters of an inch long, inserted in a round, narrow APPLES. 145 cavity, which is lined with russet. Flesh, white, tinged with yellow, soft, tender, juicy, brisk, and pleasantly flavoured. A dessert apple, ripe in September, but when kept long becomes dry and mealy ; it is much cultivated in all the Lancashire and northern orchards of England. SURREY FLAT-CAP.—Fruit, above medium size, three inches wide, and two inches and a quarter high; oblate, even and regularly formed. Skin, of a pale bluish green, or verdigris colour, changing as it ripens to a yellowish tinge, and marked with dots and flakes of rough veiny russet on the shaded side, but deep red, which is almost obscured with rough veiny russet, on the side next the sun. Eye, open, with broad segments, reflexed at the tips, set in-a wide, shallow, and plaited basin. Stalk, half an inch long, inserted in a round and deep cavity. Flesh, yellow, firm, not very juicy, but rich and sugary. A very excellent dessert apple, remarkable for its singular colour, but is rather void of acidity ; it is in use from October to January. SWEENY NONPAREIL.—Fruit, above medium size, two inches and three quarters broad, and two inches high ; very similar in form to the old Nonpareil. Skin, of a fine lively green colour, which is glossy and shining, but almost entirely covered with patches and reticulations of thick greyish brown russet, which in some parts is rough and cracked ; sometimes tinged with brown where exposed to the sun. Lye, very small, half open, with short, flat, ovate segments, and set in a small, narrow, and rather shallow basin. Stalk, three quarters of an inch long, inserted in a rather shallow and russety cavity. Flesh, greenish white, firm, crisp, sugary, and with a very powerful yet pleasant sub- acid flavour. An excellent culinary apple, admirably adapted for sauce, but too acid for the dessert ; it is in use from January to April. The tree is a vigorous grower and an excellent bearer. This variety was raised in 1807 by Thomas Netherton Parker, Esq., of Sweeny, in Shropshire, and twenty specimens of the fruit were exhibited at the London Horticultural Society in 1820, the aggregate weight of which was seven pounds thirteen ounces, Sweet Bough. See Large Yellow Harvest, Sweet Harvest. See Large Yellow Bough. SWEET LADING.—Fruit, about medium size, two inches and a half wide and about the same high ; roundish, pretty even in its out- line, and slightly ribbed towards the crown. Skin, greenish yellow on the shaded side, but becoming bright yellow when ripe, and with streaks and mottles of bright crimson next the sun. It is marked here and there with traces of thin cinnamon-coloured russet. Kye, half open, with erect segments, set in a narrow plaited basin. Stalk, very short and fleshy, sometimes a mere knob, and sometimes with a fleshy swelling connecting it with the fruit. Flesh, whitish, firm, not very L 146 THE FRUIT MANUAL. juicy, but sweet and without any briskness; the flavour is rather sickly. A culinary apple ; in use from October to December. In the orchards of East Sussex and West Kent this is a very common variety. I should imagine it would make a sweet cider, and it seems more adapted for that purpose than any other. SYKE HOUSE RUSSET.—Fruit, below medium size, two inches and a quarter broad, by one inch and three quarters high; roundish oblate. Skin, yellowish green, but entirely covered with brown russet, strewed with silvery grey scales ; sometimes it has a brownish tinge on the side which is exposed to the sun. Eye, small and open, set ina shallow basin. Stalk, half an inch long, inserted in a shallow cavity. Flesh, yellowish, firm, crisp, and juicy, with a rich, sugary, and very high flavour. One of the most excellent dessert apples ; it is in use from October to February. The tree is a free grower, hardy, and an excellent bearer ; it attains about the middle size, and is well adapted for growing as an espalier, when grafted on the paradise stock. This variety originated at the village of Syke House, in Yorkshire, whence its name. Diel’s nomenclature of the Syke House Russet affords a good example of the change the names of fruits are subject to when translated from one language to another. He writes it Englische Spitalsreinette, which he translates Sik-House Apple, because, as he supposed, it received this appellation either from the brisk- ness of its flavour being agreeable to invalids, or from its having originated in the garden of an hospital. He says he finds it only in Kirke’s Fruit Tree Catalogue, where it is erroneously printed Syke House! He calls it English Hospital Reinette. Taliesin. See Norfolk Beefing. TARVEY CODLIN.—Fruit, large and conical, Skin, dull olive green, with an imperfect mixture of yellow on the shaded side, and yellowish red, much spotted, with broken rows of large blood-red dots next the sun. Flesh, white and juicy, somewhat resembling the English Codlin. A good culinary apple for a northern climate ; in use during Novem- ber and December. This variety was raised from seed of the Manks Codlin, impregnated with the Nonpareil, by Sir G. 8. Mackenzie, Bart., of Coul, in Russhire. TAUNTON GOLDEN PIPPIN.—Fruit, below medium size, two inches and a quarter wide, and the same in height ; oblato-cylindrical, regularly and handsomely shaped. Skin, deep rich yellow, strewed with markings and freckles of russet on the shaded side, but covered with a cloud of red, which is marked with deeper red streaks on the side next the sun. Hye, open, set in a wide, rather deep, and plaited basin. Stalk, short, inserted in a narrow and rather shallow cavity. Flesh, yellow, firm, crisp, and delicate, with a brisk, sugary, and par- ticularly rich vinous flavour. APPLES. 147 A dessert apple of first-rate quality; in use from December to March. The tree is hardy, healthy, and an abundant bearer, attaining about the middle size ; it is well adapted for growing on the paradise stock. TEN SHILLINGS.—Fruit, medium sized, two inches and a half broad, and two inches high ; roundish-oblate, with obtuse angles on the sides. Skin, greenish yellow, almost entirely covered with pale brown russet, but with orange streaked with red on the side next the sun. ye, large, with long narrow segments, which are not conver- gent, set in an angular basin. Stalk, half an inch long, inserted in a moderately deep cavity. Flesh, yellowish white, tender, sweet, and slightly acid. A second-rate dessert apple; ripe in November. TENTERDEN PARK.—Fruit, about medium size, two inches and a half broad, by two inches high ; roundish, inclining to ovate. Skin, smooth and glossy, as if varnished, yellowish green where shaded, and entirely covered with deep red, which is marked with streaks of still deeper red, where exposed to the sun. Hye, large, half open, with broad, flat segments, set in a rather shallow, round, and saucer-like basin. Stalk, very short, inserted in a round and shallow cavity, which is slightly marked with russet. Flesh, greenish white, tender, crisp, brisk, and juicy, but with no particular richness of flavour. A second-rate dessert apple, of neat and handsome appearance ; in use from October to February. TEUCHAT’S EGG (Chucket Egg).—Fruit, below medium size, varying in shape from ovate to conical, and irregularly ribbed on the sides. Skin, pale yellow, washed with pale red, and streaked with deep and lively red. ye, partially closed, with long, broad segments, placed in a narrow and angular basin. Stalk, very short, imbedded in a close, shallow cavity, with a fleshy protuberance on one side of it, and surrounded with rough russet. Flesh, tender, juicy, and pleasantly flavoured. A second-rate dessert apple, peculiar to the Scotch orchards of Clydesdale and Ayrshire ; ripe in September. : Teuchat signifies the Pee-wit or Lapwing. Thickset. See Cluster Golden Pippin. Thorle Pippin. See Whorle Pippin. TOKER’S INCOMPARABLE.—Fruit, very large, three inches and three quarters broad, and two inches and three quarters high, in shape very much resembling the Gooseberry Apple; ovate, broad and flattened at the base, and with five prominent ribs on the sides, which render it distinctly five-sided. Skin, smooth and shining, of a beautiful dark green, which assumes a yellowish tinge as it ripens, and with a slight trace of red, marked with a a crimson streaks, where exposed u 148 THE FRUIT MANUAL. to the sun. Eye, large, and nearly closed, with broad flat segments, set in a saucer-like basin, which is surrounded with knobs, formed by the termination of the ribs. Stalk, a quarter of an inch long, inserted in a wide cavity, which is lined with a little rough russet. _ Flesh, yellowish, firm, crisp, tender, juicy, and marrow-like, with a brisk and pleasant acid. A first-rate culinary apple, grown in the Kentish orchards about Sittingbourne and Faversham ; in use from November to Christmas. TOWER OF GLAMMIS (Glammis Castle; Carse of Gowrie; Gowrie).—Fruit, large ; conical, and distinctly four-sided, with four prominent angles, extending from the base to the apex, where they ter- minate in four corresponding ridges. Skin, deep sulphur yellow,. tinged in some spots with green, and thinly strewed with brown russety dots. Eye, closed, with broad ragged segments, set in a deep and angular basin. Stalk, an inch long, inserted in a deep, funnel-shaped cavity, and only just protruding beyond the base. Flesh, greenish white, very juicy, crisp, brisk, and perfumed. A first-rate culinary apple, peculiar to the orchards of Clydesdale and the Carse of Gowrie; it is in use from November to February. The tree is an excellent bearer. Transparent Apple. See White Astrachan. TOWERS'S GLORY.—Fruit, medium sized, roundish, with obtuse angles on the sides. Skin, smooth, covered with crimson, and broken streaks of darker crimson on the side next the sun, and deep yellow tinged and mottled with red on the shaded side. Eye, large and open, deeply set. Stalk, very short, deeply inserted. Flesh, yellowish, tender, juicy, and brisk. A cooking apple of good quality; in use from November till January. TOWNSEND’S SMILING BEAUTY.—Fruit, large, roundish, and somewhat flattened, with five prominent angles on the sides, and five corresponding knobs on the apex. Skin, smooth, yellow, and with a brownish red cheek. Eye, closed. Stalk, half an inch long. Flesh, tender and fine grained, very juicy, and with an acidity which is very agreeable. An excellent kitchen apple; in use from October to April. TRANSPARENT CODLIN. — Fruit, large and conical. Skin, smooth, clear yellow, tinged with pale crimson on the side exposed to the sun. Eye, small and closed, with short segments, placed in a deep and angular basin. Stalk, short and slender, inserted in a deep, round, and wide cavity. Flesh, tender, almost transparent, juicy, sugary, and well flavoured. A culinary apple; in use from September to November. Transparent Pippin. See Court of Wick. APPLES. 149 Travers’ Pippin. See Rilston Pippin. Treadle-hole. See Trumpeter. True Spitzenburg. See Esopus Spitzenburgh. TRUMPETER (Treadle-Hole).—Fruit, large, two inches and three quarters wide, and three inches high; oblong, irregularly shaped, angular on the sides, and prominently ribbed round the eye. Skin, pale green, with a tinge of yellow on the side exposed to the sun. Eye, small, closed, and set in a deep and angular basin, surrounded with four or five prominent knobs. Stalk, about five-eighths of an inch long, slender for the size of the fruit, and inserted in a deep irregular cavity, which is lined with rough cracked russet. Flesh, greenish white, crisp, very juicy, and sweet, with a brisk and pleasant sub-acid flavour. A very excellent apple either for the dessert or culinary purposes, much esteemed in the orchards about Lancaster; it is in use from October to January. TRUMPINGTON (Delaware).—Fruit, small, two inches and three- eighths wide, and one inch and five-eighths high; oblate, even and handsomely shaped. Skin, of a fine deep golden yellow, tinged and mottled with pale red on the shaded side, but of a fine bright red, which extends over the greater part, where exposed to the sun. Eye, large and closed, with broad, flat, ovate segments, set in a wide and somewhat undulating basin. Stalk, a quarter of an inch long, inserted in a wide and deep cavity, which is tinged with green, and lined with russet. Flesh, white, firm, and pleasantly flavoured. A pretty dessert apple of second-rate quality; in use from Septem- ber to Christmas. TULIP.—Fruit, rather below medium size, two inches and a half at the widest part, and two inches and a half high ; ovato-conical, regularly and handsomely shaped, ridged round the eye. Skin, fine deep purple, extending over the whole surface of the fruit, except on any part which may be shaded, and then it is yellow. Eye, open, with short, ovate segments, set in a furrowed and plaited basin. Stalk, about half an inch long, straight and slender, inserted in a deep and rather angular cavity. Flesh, greenish yellow, crisp, juicy, sweet, and slightly sub- acid. A beautiful and handsome dessert apple, but only of second-rate quality ; in use from November to April. TURK’S CAP.—Fruit, large, three inches and a half wide, by two inches and a half high ; roundish, and very much flattened, or oblate ; irregularly and prominently ribbed. Skin, smooth, fine deep golden yellow, covered with grey dots, and a few ramifications of russet, and with a brownish red tinge on the side next the sun. Lye, large and open, placed in a deep, wide, and angular basin. Stalk, an inch long, 150 THE FRUIT MANUAL. deeply inserted in an angular cavity, which is lined with thick scaly russet, extending over the margin. Flesh, yellow, firm, crisp, and juicy, with a pleasant sub-acid but slightly astringent flavour. An excellent apple for culinary purposes, and also for the manufac- ture of cider ; it is in use from November to Christmas. Twin Cluster Pippin. See Cluster Golden Pippin. TWINING’S PIPPIN.—Fruit, small, roundish, and somewhat oblate. Skin, greenish yellqw, with a considerable coating of thin brown russet. Eye, open. Stalk, short. Flesh, tender, juicy, firm, crisp, and richly flavoured. A late dessert apple of excellent quality; in use during March and April. UELLNER’S GOLD REINETTE.—Fruit, below medium size, two inches and a quarter broad, and two inches and an eighth high ; oval. Skin, of a fine clear lemon yellow, sprinkled with a little russet on the shaded side, but entirely covered on the side next the sun with beautiful vermilion, which is strewed with cinnamon-coloured russet. Eye, open, with short segments, set in a rather wide, round, even, and moderately deep basin. Stalk, slender, half an inch long, inserted in a deep cavity, which is lined with russet. Flesh, yellowish white, firm, very juicy, rich, and sugary, and with a fine aromatic flavour. A most delicious dessert apple of the very first quality; ‘small, but handsome and rich.” It is in use from January till May. The tree is a free and excellent grower, and a great bearer. VALE MASCAL PEARMAIN.—Fruit, below medium size, two inches broad, by two inches high; ovate, regularly and handsomely shaped. Skin, greenish yellow on the shaded side, but bright red next the sun, and covered with spots of russet. Hye, closed, with broad flat segments, and set in a round, shallow, and plaited basin. Stalk, half an inch long, inserted in a narrow and shallow cavity. Flesh, yellow, crisp, sugary, and richly flavoured. This was raised at Vale Mascal, near Bexley, Kent. Van Dyne. See Woolman’s Long. Van Mons’, Reinette. See Reinette Van Mons. Vaughan’s Pippin. See Kentish Pippin. Vaun’s Pippin. See Kentish Pippin. VEINY PIPPIN.—Fruit, small, two inches and a quarter broad, and an inch and three quarters high; roundish-oblate. Skin, greenish yellow, covered with veins and reticulations of russet. Eye, open, set in a round and deep basin. Stalk, short, inserted in a round and slightly russety cavity. Flesh, yellowish, tender, crisp, juicy, but wanting both sugar and acidity. An indifferent and worthless apple; in use from December to February. The tree is a great bearer. APPLES, 151 VIOLETTE.—Fruit, above medium size; roundish-ovate or conical, even and regularly formed. Skin, smooth and shining, covered with a fine violet coloured bloom, and yellow striped with red on the shaded side, but of a dark red, approaching to black, on the side exposed to the sun. Eye, closed, set in a rather deep and plaited basin. Stalk, three quarters of an inch long, stout, and inserted in a deep cavity. Flesh, yellowish white, tinged with red under the skin, which is filled with red juice, leaving a stain on the knife with which it is cut; firm, juicy, and sugary, with a vinous and pleasant flavour. A culinary apple of good, but not first-rate, quality; in use from October to March. Duhamel, and, following him, almost all the French pomologists, attribute the name of this apple to the perfume of violets being found in the flavour of the fruit. a peculiarity I could never detect It is more probable that it originated from the fruit nee covered with a beautiful blue violet bloom, a characteristic which was observed by Rivinius and Moulin, who wrote in the 17th century. WADHURST PIPPIN.—Fruit, above medium size, sometimes very large, but generally averaging three inches wide, and two inches and three quarters high; conical or pearmain-shaped, and angular on the sides. Skin, yellow, tinged with green on the shaded side, and more or less mottled with brownish red on the side next the sun, and strewed with minute grey dots. Eye, closed, set in a wide, deep, and angular basin. Stalk, a quarter of an inch long, stout, placed in a shallow cavity. Flesh, yellowish, crisp, juicy, and briskly flavoured. A culinary apple of excellent quality; in use from October to February. It originated at Wadhurst, in Sussex. WALTHAM ABBEY SEEDLING.—Fruit, large; roundish, in- clining to ovate, in which respect it differs from Golden Noble, which is quite round. Skin, pale yellow, assuming a deeper tinge as it attains maturity, with a faint blush of red where exposed to the sun, and strewed all over with minute russety dots, and occasionally a few patches of thin russet. Eye, large and open, set in a shallow and even basin. Stalk, short, deeply inserted, and surrounded with rough russet. Flesh, yellowish, tender, juicy, sweet, and pleasantly flavoured, and when cooked assumes a clear pale amber. A culinary apple of first-rate quality, requiring scarcely any sugar when cooked; in use from September to Christmas. The tree is remarkable for its very small foliage, notwithstanding which the fruit is of good size, and the tree a good bearer. I know of no tree which bears fruit so large and has foliage so small. This apple was raised about the year 1810, from seed of Golden Noble, by Mr. John Barnard, of Waltham Abbey, in Essex, and was introduced by him at a meeting of the London Horticultural Society in 1821. It is quite distinct, though somewhat resembling Golden Noble, with which it is sometimes made synonymous. 152 THE FRUIT MANUAL. WANSTALL.—Fruit, medium sized, two inches and a half wide, and two inches and a quarter high ; roundish, but narrowing a. little towards the eye, with five prominent angles on the sides, which ter- minate in ridges round the apex, rendering the shape distinctly five- sided. Skin, deep golden yellow on the shaded side, but red, which is striped and mottled with darker red, on the side next the sun; marked with patches and veins of thin grey russet, and strewed all over with russety dats. Eye, half open, with broad, flat segments, set in an angular and plaited basin, Stalk, half an inch long, deeply inserted in a round cavity. Flesh, yellow, firm, crisp, juicy, rich, sugary, and highly flavoured. A dessert apple of the very first quality, equal in flavour to the Ribston Pippin, and will keep till May and June. This variety was raised at Green Street, near Sittingbourne, in Kent, by a tailor of the name of Wanstall, about the beginning of the present century. WARNER'S KING (King Apple).—Fruit, very large, four inches wide, and three inches and a half high; ovate. Skin, of a uniform clear deep yellow, strewed with russety dots and patches of pale brown russet. Hye, small and closed, with long acuminate segments, and set in a narrow, deep, and slightly angular basin. Stalk, about half an inch long, deeply inserted in a round, funnel-shaped cavity, which is lined with thin yellowish brown russet. Flesh, white, tender, crisp, and juicy, with a fine, brisk, and sub-acid flavour. A culinary apple of first-rate quality; in use from November to March. The tree is a free and vigorous grower, and a good bearer; very hardy, and not subject to disease. Warter’s Golden Pippin. See Golden Pippin. Warwickshire Pippin. See Wyken Pippin. WATSON’S DUMPLING.—Fruit, large; roundish, and regularly formed. Skin, smooth, yellowish green, and striped with dull red. Eye, large, not deeply sunk. Stalk, short, inserted in a round and rather deep cavity. Flesh, tender, juicy, and sugary, with a pleasant sub-acid flavour. A culinary apple of first-rate quality; in use from October to February. Watson’s New Nonesuch. See Whorle Pippin. Week Pearmain. See Wickham’s Pearmain. Week’s Pippin. See Court of Wick. Wellington. See Dumelow’s Seedling. WELFORD PARK NONESUCH. —Fruit, large and handsome, three inches and a quarter wide, and two inches and a half high ; roundish and oblate, even and regular in its outline. Skin, fine lemon APPLES. 153 yellow on the shaded side, and on the side next the sun it is quite overspread with bright crimson, which is mottled and streaked with darker crimson, the colour gradually becoming paler as it extends to the shaded side. Eye, open, with short rudimentary segments, set in a saucer-like basin. Stalk, an inch or more long, slender, and deeply inserted in a wide cavity. Flesh, white, very tender, as much so as that of an American Newtown Pippin, with an excellent flavour and fine aroma. A fine showy apple for culinary or dessert use, during October and November. This was raised by Mr. Charles Ross, gardener, at Welford Park, near Newbury, from Golden Harvey, fertilised, it is supposed, by Lamb Abbey Pearmain, as the fruit from which the seed was taken grew on a tree half Golden Harvey and half Lamb Abbey Pearmain. The seed was sown in 1864, and in 1865 grafts were put on a Blenheim Pippin tree, whioh fruited for the first time in 1871. It was awarded a first-class certificate by the Royal Horticultural Society, November 7th, 1872. Welsh Pippin. See Marmalade Pippin. WEST GRINSTEAD PIPPIN.—Fruit, medium sized, two inches and three quarters broad, by two inches and a half high; roundish, and slightly ribbed about the eye. Skin, light green, striped and mottled with light red on the side next the sun, and strewed all over with greyish white dots on the exposed, and brown dots on the shaded side. Hye, open, set in a plaited basin. Stalk, a quarter of an inch long, inserted in a shallow cavity. Flesh, greenish white, soft, tender, juicy, and briskly acid. A good second-rate apple for the dessert ; in use from November to April, and keeps well without shrivelling. A Sussex apple, raised at West Grinstead, in the western division of that county. Westmoreland Longstart. See Longstart. WHEELER'S RUSSET.—Fruit, medium sized, two inches and three quarters broad, and two inches and a quarter high; roundish- oblate, and somewhat irregular in its outline. Skin, entirely covered with pale yellowish grey russet, with reddish brown where exposed to the sun, strewed with russety freckles. Eye, small and closed, with short segments, set in a wide and undulated basin. Stalk, from a quarter to half an inch long, inserted in a round, narrow, and deep cavity. Flesh, greenish white, firm, juicy, brisk, and sugary, with a rich, vinous, and aromatic flavour. A valuable and highly flavoured dessert apple of the first quality ; it is in use from November to April; and as Mr. Lindley says, when ripened and begins to shrivel, it is one of the best russets of its season. The tree is a free grower, healthy, and hardy, but does not attain above the middle size. Itis generally a good bearer, and succeeds well in almost any soil, provided it be not too moist. This apple is said to have been raised by James Wheeler, the founder of the Gloucester nursery, now in the occupation of his great yraudson. He was an 154 THE FRUIT MANUAL. intelligent and assiduous man in his profession, and published, in 1763, “ The Botanist’s and Gardener’s New Dictionary.” He died about the beginning of the present century, having attained over ninety years of age. I am doubtful, however, if this apple was raised by him, for I have discovered in an old day- book dated 1717, and which belonged tv Smith and Carpenter, of the Brompton Park nursery, that it was cultivated there at that period, when James Wheeler must have been a mere child. WHEELER’S EXTREME.—Fruit, small, nearly two inches wide, and one inch and a quarter high; oblate, much resembling the Api in shape. Skin, pale greenish yellow, considerably marked with russet, particularly round the eye, and covered with fine clear red, which is mottled with deeper red, on the side next the sun. Hye, small and closed, set in a shallow basin. Stalk, very short, inserted in a small shallow cavity. Flesh, yellowish white, crisp, tender, sweet, and delicately perfumed. A pretty little dessert apple, but not of first-rate quality; it is in use from November to February. This was raised by James Wheeler, of Gloucester. The original tree is still existing in the nursery of his great grandson. The name of “ Extreme” is sup- posed to have been applied to this variety, from the circumstance of producing its fruit on the extremities of the last year’s shoots. WHITE ASTRACHAN (Transparent Apple).—Fruit, medium sized, two inches and a half wide, and nearly the same in height; roundish- ovate, or rather conical, flattened at the base, with obtuse angles on the sides, which extend and become more prominent and rib-like round the eye. Skin, smooth, pale yellow, with a few faint streaks of red next the sun, and covered with a delicate white bloom. Eye, closed, set in a narrow and plaited basin. Stalk, thick and short, inserted in a small and very shallow cavity. Flesh, pure white, semi-transparent, with somewhat gelatinous-like blotches, tender, juicy, with a pleasant and refreshing flavour. A dessert apple, but not of first-rate quality ; ripe in August and the early part of September. The tree is a strong and vigorous grower, and an excellent bearer. The Transparent Apple of Rogers, and the Muscovy Apple of Mortimer, can- not be identical with this variety, for they are described by both as winter apples ; uae Naa not be the Russischer Glasapfel, or Astracanischer Winterapfel of ie Respecting this apple, a correspondent in the Gardener’s Chronicle for 1845 has the following remark: “ When at Revel many years ago, I made particular inquiries as to the mode of cultivation of the Transparent Apple ; I learned that the soil of the apple orchards there is almost a pure sand, but that it is customary to add to it so much stable manure, that half the bulk of ground may be said to consist of manure. The friend with whom I was staying had some of these apples at dessert ; they were transparent, not in blotches, but throughout, so that held to the light the pips may be seen from every part ; these apples were juicy as a peach, about the size of a large one, and of a very agreeable flavour and texture.” White Codlin. See Karly Almond. White Codlin. See Keswick Codlin. APPLES. 155 White Lily. See Devonshire Buckland. White Melrose. See Melrose. WHITE PARADISE (Lady's Finger ; Egy; Paradise Pippin).— Fruit, medium sized, two inches and a half wide, and three inches high ; oblong, broader at the base than the apex. Skin, smooth, thick, and tough, ofa fine rich yellow, thinly and faintly freckled with red on the shaded side, but covered with broken streaks and dots of darker red, interspersed with dark brown russety dots, on the side exposed to the sun. Eye, open, set in a shallow basin. Stalk, an inch long, fleshy at the insertion, and inserted in an even, round cavity. Flesh, yellowish, tender, crisp, juicy, sugary, and pleasantly flavoured. A second-rate, but beautiful and handsome dessert apple; in per- fection the beginning of October, but towards the end of the month becomes dry and mealy, It is, I helieve, a Scotch apple, and much grown in some districts, particularly in Clydesdale, where it is known by the name of Egg Apple, and where the fruit lasts longer than when grown in the warmer climate of the south, The Lady’s Finger of Dittrich, vol. i. p. 505, is a flat apple of a Calville shape, and must be incorrect, White Pippin. See Norfolk Stone Pippin. WHITE ROSING.—Fruit, small, two inches and a quarter wide, and an inch and three quarters high ; roundish and somewhat flattened, angular on the side, and ribbed on the crown. Skin, smooth and unctuous, of a clear lemon yellow colour, and with a flush of red next the sun. Eye, small, and quite closed, in a shallow and puckered basin. Stalk, very short, quite imbedded in the shallow cavity. Flesh, quite white, tender, soft, not very juicy, and slightly acid. An early culinary apple; ripe in September. The tree is a great bearer. A Sussex apple, much grown in the eastern division of the county, but it is not of any great merit, and is not worthy of much cultivation. In appearance it resembles Manks Codlin, but is much inferior to that excellent variety. The name has evidently arisen from the rosy cheek which it has on one side of the fruit. White Spanish Reinette. See Reinette Blanche d’ Espagne. White Stone Pippin. See Norfolk Stone Pippin. White Summer Calville. See Calville Blanche d’ Fté. White Summer Pippin. See Summer Golden Pippin. White Winter Calville. See Calville Blanche d’Hiver. WHITE VIRGIN (Scotch Virgin).—Fruit, medium sized, two inches and three quarters wide, and two inches high; oblate. Skin, smooth and shining, pale yellow on the shaded side, but thin orange red streaked with deep red on the side next the sun, and strewed with dark dots and a few veins of russet. Eye, large and closed, with 156 THE FRUIT MANUAL. broad ovate segments, set in a wide, shallow, and plaited basin. Stalk, a quarter of an inch long, inserted in a narrow and shallow cavity. Flesh, white, soft, tender, juicy, and briskly acid. An excellent culinary apple ; in use from October to February. WHITE WESTLING.—Fruit, rather below medium size, two inches and a half broad at the middle, and two inches and a half high; roundish, inclining to oval, towards the eye; angular on the sides, and ribbed round the apex. Skin, yellow, tinged with green, and strewed with reddish brown dots on the shaded side, but deep yellow, with large dark crimson spots, on the side next the sun, and covered with russet over the base. Eye, small and closed, set in a narrow and angular basin. Stalk, half an inch long, very slender, inserted in a deep, narrow, and russety cavity. Flesh, white, tender, sweet, and briskly flavoured. An apple of hardly second-rate quality, grown about the north-eastern parts of Sussex; it is in use from October to Christmas. WHITE WINE.—Fruit, about medium size, two inches and a half broad in the middle, and two inches and a half high, narrow- ing towards the apex; conical, slightly angular on the sides, and ribbed round the eye. Skin, greenish yellow, strewed with russety dots on the shaded side, but deep yellow, reticulated with fine russet, and dotted with small russety specks on the side exposed to the sun, and with a ray of fine lilac-purple on the base encircling the stalk. Eye, open, with long acute segments, set in a deep and ribbed basin. Stalk, five-eighths of an inch long, downy, thick, and fleshy, inserted in a round cavity, which is lined with delicate russet. Flesh, white, firm, crisp, and pleasantly acid. es A culinary apple much grown in the Tweedside orchards, where it is known by the name of the Wine Apple; it is in use from October to Christmas. ci WHITMORE PIPPIN.—Fruit, below medium size, two inches and a quarter wide at the base, and the same in height, but narrowing to- wards the apex; conical, and obtusely angled on the sides. Skin, pale greenish yellow in the shade, but with a beautiful red cheek next the sun, and very sparingly strewed with a few minute dots. Eye, closed, set in a narrow and shallow basin. Stalk, about half an inch long, in- serted in a wide, round, and even cavity. Flesh, white, tinged with green, tender, juicy, sub-acid, and slightly sweet. ‘ haaae apple of second-rate quality; in use from November to pril. WHORLE PIPPIN (Summer Thorle; Watson's New Nonesuch; Thorle Pippin ; Lady Derby).—Fruit, below medium size, two inches and a quarter wide at the middle, and an inch and three quarters high ; oblate, handsome, and regularly formed. Skin, smooth, shining, and glossy, almost entirely covered with fine bright crimson, which is APPLES, 157 marked with broken streaks of darker crimson, but on any portion which is shaded it is of a fine clear yellow, a little streaked with pale crimson. Eye, scarcely at all depressed, large, half open, with broad, flat segments, which frequently appear as if rent from each other by an over swelling of the fruit, and set in a very shallow basin, which is often very russety, and deeply and coarsely cracked. Stalk, a quarter of an inch long, inserted in a wide cavity. Flesh, yellowish white, firm, crisp, and very juicy, with a brisk, refreshing, and pleasant flavour. A beautiful little summer dessert apple of first-rate quality ; ripe in August. In the south it is but little known, but in Scotland it is to be met with in almost every garden and orchard. In all probability the word Thorle is a corruption of Whorle, which is no doubt the correct name of this apple. The name is supposed to be derived from its resemblance to the whorle, which was the propelling power, or rather impetus of the spindle, when the distaff and spindle were so much in use. WICKHAM’S PEARMAIN (Week Pearmain) —Fruit, small, two inches wide, and about two inches high; pearmain-shaped, and quite flat at the base. Skin, yellow, tinged and dotted with red on the shaded side, but bright red on the side next the sun, and marked with patches and specks of russet round the eye. Eye, large and open, with long acuminate segments, reflexed, and set in a round, even, and plaited basin. Stalk, half an inch long, fleshy, inserted without any depression. Flesh, greenish yellow, tender, crisp, juicy, sugary, and highly flavoured. An excellent dessert apple ; in use from October to December. It was raised by a Mr. Wickham, of Week, near Winchester. In the catalogue of the London Horticultural Society it is called ‘‘ Wick Pearmain,” but as the name I have adopted is that by which it is best known in Hampshire, I prefer retaining it. Winter Belle Bonne. See Belle Bonne. WILLIAMS’ FAVOURITE (Williams’ Early ; Williams’ Red).— Fruit, medium sized, two inches and a half wide, and two inches and a quarter high ; conical. Skin, entirely covered with crimson, marked with broken bands of greenish yellow. Eye, small and closed, set in a wide shallow basin. Stalk, an inch long, curved, and obliquely inserted in a wide shallow depression. Flesh, white with a greenish tinge, remarkably tender, not very juicy, and with a fine balsamic aroma. A very handsome early cooking apple of American origin. Ripe in the beginning of August. This would be an excellent market apple. Williams’ Red. See Williams’ Favourite. Winter Broading. See Broad-end. Williams’ Early. See Williams’ Favourite. WINTER CODLIN.—Fruit, very large, three inches and an eighth wide at the middle, and three inches and a half high; conical, gene- 158 THE FRUIT MANUAL. rally five-sided, with prominent ribs on the sides, which extend to the apex, forming considerable ridges round the eye. Skin, smooth, yel- lowish green, and marked with dark dots. Eye, large and open, set in a deep and very angular basin. Stalk, half an inch long, inserted in a deep, smooth, and angular cavity. Flesh, greenish white, tender, juicy, sweet, and sub-acid. A fine old culinary apple of first-rate quality ; in use from September to February. The tree is a strong, vigorous, and healthy grower, and an excellent bearer. WINTER COLMAN (Norfolk Colman; Norfolk Storing).—Fruit, above medium size; roundish and flattened. Skin, pale yellow, mot- tled with red on the shaded side, but deep red on the side next the gun. Eye, open, set in a rather shallow and plaited basin. Stalk, short, thick, and deeply inserted. Flesh, firm, crisp, and briskly acid. A culinary apple of first-rate quality; in use from November to April. *The tree is a very strong and vigorous grower, so much so, that in its young state it is not a great bearer, but when grafted on the para- dise stock it produces abundantly. WINTER GREENING (French Crab; Easter Pippin ; Claremont Pippin ; Ironstone Pippin; Young’s Long Keeping ; John Apple).— Fruit, medium sized, two inches and three quarters wide, and two inches and a quarter high ; roundish, widest at the middle, and nar- rowing towards the crown, round which are a few small ridges. Skin, smooth and shining, of a dark lively green, strewed with minute russety dots, and with a blush of dull red where exposed to the sun. Eye, small and closed, set in a shallow and plaited basin. Stalk, half an inch long, inserted in a round cavity, which is lined with russet. Flesh, greenish, very close in texture, brittle and juicy, with a very poignant and pleasant acid. A culinary apple of first-rate quality, which comes into use in November, and has been known to last under favourable circumstances for two years. Dry sand is a good article to preserve it in. The tree is very hardy, a free and good grower, and an abundant bearer. I have not adopted here the nomenclature of the Horticultural Society’s Cata- logue, for two reasons. First, because Winter Greening is the previous name, and, so far as I can find, the original one. It is also very applicable, and not subject to the same objection which Mr. Lindley has to French Crab. Second, because there is already in the Horticultural Society’s Catalogue the “ White Easter’’—the “Paasch Appel” of Knoop—and the two names being so similar may tend to con- fusion, a result of already too frequent occurrence, and most desirable to be avoided. The name Winter Greening is also more descriptive. WINTER HAWTHORNDEN (New Hawthornden).—Fruit, large ; roundish-ovate, and altogether not unlike the Old Hawthornden in appearance. Skin, greenish, with a brownish red tinge on the side APPLES. 159 next the sun. Eye, closed. Stalk, long and slender. Flesh, white, very tender, juicy, and with a fine sub-acid flavour. A first-rate culinary apple ; in use from December to January. The tree forms an excellent pyramid or dwarf bush, and is an abundant and early bearer. WINTER LADING.—Fruit, medium sized, two inches and three quarters wide at the middle, and two inches and a half high; roundish, and narrowing towards the crown, irregularly formed, sometimes with one prominent angle on one side. Skin, bright green, marked with patches and dots of thin russet. ye, closed, set in an angular basin. Stalk, three quarters of an inch long, curved, inserted in a deep, round eavity. Flesh, greenish white, juicy, sweet, very tender and delicate, with a pleasant acid. An excellent sauce apple; in use from October to Christmas. It is grown in the north-eastern parts of Sussex, about Heathfield. WINTER MAJETIN.—Fruit, medium sized ; roundish-ovate, with ribs round the crown. Skin, smooth, dark-green, covered with thin dull brownish red on the side next the sun. Lye, small and open, set in a deep basin, which is much furrowed and plaited. Stalk, three quarters of an inch long, slender, inserted in a deep and narrow cavity, which is lined with russet. Flesh, greenish white, firm, crisp, brisk, and pleasantly flavoured. A first-rate culinary apple, bearing a considerable resemblance to the London Pippin, but does not change to yellow colour by keeping as that variety does. It is in use from January to May. The tree is an abundant bearer. This variety is, strictly speaking, a Norfolk apple, where it is much grown for the local markets. It was first made public by Mr. George Lindley, who intro- duced it to the notice of the London Horticultural Society. In the “Guide to the Orchard,” it is stated that the Aphis Lanigera, or ‘‘ Meally Bug,” so destructive to most of our old orchard trees, seems to be set at defiance by the Majetin. “ An old tree now growing in a garden belonging to Mr. William Youngman, of Norwich, which had been grafted about three feet high in the stem, has been for many years attacked by this insect below the grafted part, but never above it, the limbs and branches being to this day perfectly free, although all the other trees in the same garden have been infested more or less with it.” WINTER PEARMAIN (Old Pearmain ; Duck's Bill).—Fruit, large, three inches and a quarter wide, and about the same in height; of a true pearmain shape, somewhat five-sided towards the crown, Skin, smooth and shining, at first of a greenish yellow, marked with faint streaks of dull red on the shaded side, and entirely covered with deep red on the side next the sun, but changes by keeping to fine deep yellow streaked with flesh colour on the shaded side, but of a beautiful, clear, deep red or crimson on the side next the sun, and strewed all over with small russety dots. Hye, large and open, with short segments, set in a pretty deep and prominently plaited basin. Stalk, very short, not exceeding a quarter of an inch 160 THE FRUIT MANUAL. long, inserted in a deep, funnel-shaped cavity, which is lined with russet. Flesh, yellowish, firm, crisp, juicy, and sugary, with a brisk, poignant, and very pleasant flavour. ; ne ; A highly-esteemed old English apple, suitable principally for culinary purposes, but also valuable for the dessert ; it is in use from December to the end of April. The tree attains about the middle size, is a free and healthy grower, and an excellent bearer. This is, I believe, the oldest existing English apple on record, It is noticed as being cultivated in Norfolk as early as the year 1200,—what evidence against Mr. Knight’s theory! In Blomefield’s History of Norfolk there is mention of a tenure in that county by petty serjeanty, and the payment of two hundred pear- mains, and four hogsheads of cider of pearmains into the Exchequer, at the Feast of St. Michael, yearly. It is the original of all the Pearmains, a name now applied to a great variety of apples. Much doubt has existed as to the origin of this word, and in a communication to the Gurdener’s Chronicle for 1848, I there stated what I conceived to be its meaning. The early forms in which it was written were Pearemaine and Peare-maine. In some early historical works of the same period I have seen Charlemagne written Charlemaine, the last portion of the word having the same termination as Pearemaine. Now, Charlemagne being derived from Carolus magnus there is every probability that Pearemaine is derived from Pyrus magnus, The signification, therefore, of Pearmain is the Great Pear Apple, in allusion, no doubt, to the varieties known by that name,,bearing a resemblance to the form of a pear. WINTER QUOINING (Winter Queening).—Fruit, medium sized, two inches and a quarter wide, and rather more than two inches and a half high ; conical, distinctly five-sided, with five acute angles, extend- ing the whole length of the fruit, and terminating at the crown in five equal and prominent crowns. Skin, pale green, almost entirely covered with red, which is striped and mottled with deeper red, and marked on the shaded side with a thin coat of russet. Eye, small and closed, set in a narrow and angular cavity. Stalk, about half an inch long and slender, deeply inserted in a narrow and angular cavity. Flesh, greenish yellow, tender, soft, not very juicy, sugary, rich, and per- fumed. A good old English apple, suitable either for the dessert or culinary purposes ; it is in use from November to May. The Winter Quoining is a very old English apple. I have here adopted an ortho- graphy different from that usually employed, because I conceive it to be the most correct. The name is derived trom the word Coin or Quuin, the corner stones of a building, because of the angles or corners on the sides of the fruit. Thus Rea in his Pomona says, when speaking of this apple, “it succeeds incomparably on the paradise apple, as the Colviele (Calville) and all other sorts of Queenings do,” regarding the Culville also as a Queening from the angularity of its shape. WINTER RUSSET.—Fruit, about medium size, two inches and a quarter wide, and two inches high, roundish and flattened; the sides are angular, and the crown is ribbed. Skin, entirely covered with brown russet, which is thick but not rough, and in some specimens there is a tinge of orange ground colour, and in others there is a patch of smooth, shining, dark crimson. Lye, closed, with broad green leaf- like segments, set in a moderately deep and rather angular basin. APPLES. 161 Stalk, from a quarter to half an inch long, woody and slender, inserted in an open and moderately deep cavity. Flesh, greenish white, very firm and crisp, but not juicy, with a brisk, somewhat sweet, and agree- ably perfumed flavour. An excellent kitchen apple, which bakes well, and makes good sauce ; in use from Christmas till the end of February, and does not shrivel like most of the russets. I received this from Mr. G. 8. Wintle, of Gloucester, and it is generally met with in the orchards of that neighbourhood. WINTER STRAWBERRY.—Fruit, medium sized, round. Skin, yellow, striped with red. Eye, prominent, surrounded with plaits. Stalk, about an inch long, inserted in a shallow cavity. Flesh, yellowish, crisp, juicy, briskly acid, and with a pleasant aroma. A culinary or dessert apple; in use from December to March. Wollaton Pippin. See Court Pendi Plat. Wood’s Huntingdon. See Court of Wick. WOODCOCK.—Fruit, medium sized ; of an oval shape, tapering a little towards the crown, which is narrow. Lye, flat, with broad seg- ments of the calyx. Stalk, three quarters of an inch long, thick and fleshy, and curved inwards towards the fruit. Skin, yellow, nearly covered with a soft red, and much deeper colour on the sunny side. ~ Specific gravity of the juice, 1078 (Lindley). This is one of the oldest cider apples, and is highly commended by the writers of the seventeenth century; but according to Mr. Knight it has long ceased to deserve the attention of the planter. It is said that the name of this apple is derived from an imagined resemblance in the form of the fruit and fruit-stalk, in some instances, to the head and beak of a woodcock; but Mr. Knight thinks it probable that it was raised by a person of that name. : Woodcock. See Green Woodcock. Woodpecker. See Baldwin. Woodstock Pippin. See Blenheim Pippin. WOOLMAN’S LONG (Ortley ; Van Dyne).—Fruit, medium sized ; oblong. Skin, clear deep yellow on the shaded side, but bright scarlet on the side next the sun, sprinkled with imbedded pearly specks and russety dots. ye, large, set in a moderately deep and plaited basin. Stalk, slender, inserted in a rather deep and even cavity. Flesh, yellowish, crisp, brittle, juicy, with a rich, brisk, and perfumed flavour. An excellent apple of first-rate quality, suitable either for culinary or dessert use ; it is in season from December to April. This is an American apple, and originated in the State of New Jersey, U.S. M 162 THE FRUIT MANUAL. WORCESTER PEARMAIN.—Fruit, medium sized, two inches and three quarters wide, and the same in height; conical, even and very slightly angular towards the crown, where it is narrow. Skin, very smooth, and completely covered with a brilliant red, dotted with minute fawn-coloured dots ; here and there in some of the specimens the yellow ground shows faintly through the red. Eye, small, closed, with long segments forming a cone, set on the apex of the fruit, with a few plaits round it. Stalk, three quarters of an inch long, deeply inserted in a russety cavity. Flesh, very tender, crisp, very juicy, sweet and sprightly, with a very pleasant flavour. A very handsome early kitchen apple ; ripe in August and September. The tree is a free bearer, and from the great beauty of the fruit it will be a favourite in the markets. Mr. Richard Smith, of Worcester, sent me this in 1873. It is a seedling from Devonshire Quarrenden. i WORMSLEY PIPPIN (Knight's Codlin).—Fruit, large, three inches and a half broad in the middle, and three inches high; ovate, widest at the middle, and narrowing both towards the base and the apex, with obtuse angles on the sides, which terminate at the crown in several prominent ridges, Skin, smooth, deep clear yellow, with a rich golden or orange tinge on the side next the sun, and covered with numerous dark spots. Eye, large and open, with long acuminate segments, placed in a deep, furrowed, and angular basin. Stalk, short, inserted in a deep and round cavity, which is thickly lined with russet. Flesh, yellow, tender, crisp, rich, sugary, brisk, and aromatic. A most valuable apple, either for the dessert or culinary purposes ; it is in season during September and October. This admirable apple was raised by T. A. Knight, Esq., and first brought into notice in 1811, As a culinary apple it is not to be surpassed ; and even in the dessert, when well ripened, Mr. Knight considered it closely resembled the New- town Pippin. The tree is hardy, healthy, a free and abundant bearer. It has been found to succeed in every latitude of these kingdoms. Even in Rosshire, the late Sir G. S. McKenzie found it to succeed well as an espalier. It ought to be cultivated in every garden, however small. Wygers. See Golden Reinette, WYKEN PIPPIN (Warwickshire Pippin; Arley; Girkin Pippin).— Fruit, below medium size, two inches and a half broad, and two inches high; oblate, even and handsomely shaped. Skin, smooth, pale greenish yellow in the shade, but with a dull orange blush next the sun, and sprinkled all over with russety dots and patches of delicate russet, particularly on the base. Hye, large and open, set in a wide, shallow, and plaited basin. Stalk, very short, imbedded in a shallow cavity. Flesh, yellow, tinged with green, tender, very juicy, sweet, and richly flavoured. A valuable and delicious dessert apple of first-rate quality; in use APPLES. 163 from December to April. The tree is a healthy and good grower, and an excellent bearer. This variety is said to have originated from seed saved from an apple which Lord Craven had eaten while on his travels from France to Holland, and which was planted at Wyken, about two miles from Coventry. According to Mr. Lindley, the original tree, then very old, was in existence in 1827, and presented the appear- ance of an old trunk, with a strong sucker growing from its roots. Wyker Pippin. See Golden Reinette. YELLOW ELLIOT.—Fruit, of a good size, rather more flat than long, having a few obtuse angles terminating in the crown. Eye, small, with short diverging segment of the calyx. Stalk, short. Skin, pale yellow, slightly shaded with orange on the sunny side. Specific gravity of the juice, 1076. The cider of this apple in a new state is harsh and astringent, but grows soft and mellow with age, and was much esteemed by the writers of the seventeenth century. Yellow Harvest. See Harly Harvest. YELLOW INGESTRIE.—Fruit, small, an inch and three quarters wide, and an inch and five-eighths high; of a handsome cylindrical shape, flattened at both ends. Skin, smooth, of a fine clear yellow, tinged with a deeper yellow on the side next the sun, and marked with small pinky spots. Eye, small, and partially closed, set almost even with the surface, but sometimes in a wide and shallow basin. Stalk, from half an inch to three quarters long, set in a rather shallow and smooth cavity. Flesh, yellow, firm, crisp, and delicate, with a pro- fusion of brisk and highly flavoured vinous juice. A beautiful and delightful little dessert apple of first-rate quality, bearing a considerable resemblance to the Golden Pippin; it is in use during September and October. The tree is large, spreading, and an excellent bearer. This, and the Red Ingestrie, were raised by T. A. Knight, Esq. YELLOW NEWTOWN PIPPIN (Large Yellow Newtown Pippin).— Fruit, large, three inches and a half wide, and two inches and three quarters high; roundish, irregular in its outline, and prominently angled on the sides. Skin, of a uniform deep straw colour, which is rather deeper and richer on the side next the sun than on the other, and thinly covered with delicate reticulations of fine grey russet, inter- spersed with several large dark spots. Hye, large and closed, with long linear segments, set in a wide and irregular basin, from which issue several deep russety furrows. Stalk, short, deeply inserted in an uneven and angular cavity, which is partially lined with russet. Flesh, yellowish, crisp, juicy, and slightly sub-acid, but with an agreeable flavour. A first-rate dessert apple; in use from December to March, and ripens better in this climate than the Newtown Pippin. mM 2 164 THE FRUIT MANUAL. YORKSHIRE BEAUTY.—Fruit, large, three inches and a half wide, and three inches high; roundish and flattened, with angles on the sides. Skin, bright yellow, with a bright red blush on the side exposed to the sun. Hye, open, with short erect segments, inserted in a contracted and angular basin. Stalk, very short, inserted in a russety cavity. Flesh, tender, juicy, and with an agreeable acidity. A first-rate early culinary apple, ripe in the end of August, and in use during September. The great size and excellent quality of this fine early apple ought to commend it as a good orchard fruit for the supply of the markets. I had this sent me by Mr. Richard Smith, of Worcester, when it was known to me for the first time in September, 1872. YORKSHIRE GREENING (Coates’s; Yorkshire Goose Sauce).— Fruit, large, three inches and a half wide, and two inches and a half high ; oblate and slightly angular on the sides. Skin, very dark green, but where exposed to the sun, tinged with dull red, which is striped with broken stripes of deeper red, very much speckled all over with rather bold grey russet specks, and over the base with traces of greyish brown russet. Eye, closed, set in a shallow, irregular, and plaited basin. Stalk, short, stout, and fleshy, covered with grey down, inserted in a wide and rather shallow cavity. Flesh, greenish white, firm, crisp, and very juicy, with a brisk but pleasant acidity. A first-rate culinary apple; in use from October to January. Young’s Long Keeping. See Winter Greening. LISTS OF SELECT APPLES, ADAPTED TO VARIOUS LATITUDES OF GREAT BRITAIN. I—SOUTHERN DISTRICTS OF ENGLAND, AND NOT EXTENDING FURTHER NORTH THAN THE RIVER TRENT. 1. Summer AppLEs. Dessert. Kerry Pippin Duchess of Oldenburg Borovitsky Margaret Keswick Codlin Devonshire Quarrenden Sack and Sugar Lord Suffield Early Harvest Summer Golden Pippin’ Manks Codlin Early Julien Stirling Castle Trish Peach Kitcuen. Springfield Codlin Joanneting Carlisle Codlin Dessert. Adams’ Pearmain American Mother Apple Borsdérffer Blenheim Pippin Coe’s Golden Drop Cornish Aromatic Court of Wick Cox’s Orange Pippin Downton Pippin Early Nonpareil Fearn’s Pippin Franklin's Golden Pippin Golden Pippin Golden Reinette Golden Winter Pearmain Lucombe’s Pine Margil Dessert. Ashmead's Kernel Baddow Pippin Barcelona Pearmain Boston Russet Braddick’s Nonpareil Claygate Pearmain Cockle Pippin Cornish Gilliflower Court Pendy Plat Downton Nonpareil Dredge’s Fame Duke of Devonshire Dutch Mignonne Golden Harvey Golden Russet Hughes’ Golden Pippin Hubbard’s Pearmain Keddleston Pippin Lamb Abbey Pearmain Lodgemore Nonpareil APPLES, 2. Autumn ApPLEs. Melon Apple Nanny Pine Apple Russet Pine Golden Pippin Pitmaston Golden Pippin Pitmaston Pine Apple Ribston Pippin Sykehouse Russet Red Ingestrie Reinette Van Mons White Ingestrie KItcHEN. Bedfordshire Foundling Cellini Cox’s Pomona Emperor Alexander Flower of Kent 3. Winter AppuEs. Maclean’s Favourite Mannington’s Pearmain Mela Carlo Nonpareil Northern Spy Ord’s Apple Pearson’s Plate Pinner Seedling Pitmaston Golden Pippin Pitmaston Nonpareil Pitmaston Pine Apple Ross Nonpareil Russet Table Pearmain Sam Young Sturmer Pippin Wyken Pippin KITcHeEn. Alfriston Beauty of Kent Bess Pool 165 Forge Gloria Mundi Golden Noble Greenup’s Pippin Harvey Apple Hawthornden Hoary Morning Kentish Fill Basket Lemon Pippin Mére de Ménage Nelson Codlin Nonesuch Tower of Glammis Wadhurst Pippin Waltham Abbey Seedling Winter Quoining Wormsley Pippin Yorkshire Greening Brabant Bellefleur Brownless’ Russet Dumelow’s Seedling French Crab Gooseberry Apple Hambledon Deux Ans Hanwell Souring Minchall Crab Norfolk Beefing Norfolk Colman Norfolk Stone Pippin Northern Greening Reinette Blanche d’Espagne Rhode Island Greening Round Winter Nonesuch Royal Pearmain Royal Russet Striped Beefing Winter Majeting Winter Pearmain II, NORTHERN DISTRICTS OF ENGLAND, EXTENDING FROM THE RIVER TRENT TO THE RIVER TYNE. DeEssERT. Devonshire Quarrenden Early Harvest Trish Peach Joanneting Kerry Pippin 1. Summer Appies. Margaret Oslin Whorle KITCHEN. Carlisle Codlin Keswick Codlin Lord Suffield Manks Codlin Nonesuch Springrove Codlin 166 DESSERT. Borsdérffer Downton Pippin Early Nonpareil Franklin’s Golden Pippin Golden Monday Golden Winter Pearmain Red Ingestrie DESSERT. Adams’ Pearmain Barcelona Pearmain Bess Pool Braddick’s Nonpareil Claygate Pearmain Cockle Pippin Court of Wick Court Pendii Plat Golden Pippin Golden Reinette THE FRUIT MANUAL. 9. Autumn APPLES. Ribston Pippin Stamford Pippin Summer Pearmain Wormsley Pippin Yellow Ingestrie Kircuen. Cellini Emperor Alexander 8. WinrER APPLES. Keddleston Pippin Margil Nonpareil Pitmaston Nonpareil Royal Pearmain Scarlet Nonpareil Sturmer Pippin Sykehouse Russet KIrcHen. Alfriston Gloria Mundi Greenup’s Pippin Hawthornden Lemon Pippin Mére de Ménage Nelson Codlin Nonesuch Tower of Glammis Bedfordshire Foundling Blenheim Pippin Dumelow’s Seedling French Crab Mére de Ménage Nelson Codlin Northern Greening Round Winter Nonesuch Yorkshire Greening III. BORDER COUNTIES OF ENGLAND AND ‘SCOTLAND, AND THE WARM AND SHELTERED SITUATIONS IN OTHER PARTS OF SCOTLAND. 1. Summer anp Autumn APPLES. DESSERT. Bess Pool Cellini Devonshire Quarrenden Early Julien Federal Pearmain Golden Monday Greenup’s Pippin Grey Leadington Trish Peach Kerry Pippin DESSERT. * Adams’ Pearmain *Barcelona Pearmain Bess Pool *Braddick’s Nonpareil Court of Wick *Downton Pippin “Golden Pippin “Golden Russet *Margil. Margaret Nonesuch Oslin Ravelston Pippin Red Astrachan Red Ingestrie Sir Walter Blackett’s Summer Pearmain Summer Strawberry White Paradise Whorle 2. Winter Appizs. Wormsley Pippin Yellow Ingestrie KITcHEN, Carlisle Codlin Dutch Codlin Hawthornden Keswick Codlin Manks Codlin Nelson Codlin Springrove Codlin Those marked * require a wall. *Nonpareil *Pearson’s Plate *Pennington’s Seedling *Ribston Pippin “Scarlet Nonpareil “Sturmer Pippin Sykehouse Russet Wyken Pippin Kircuen. Bedfordshire Foundling Brabant Bellefleur Dumelow’s Seedling French Crab Royal Russet Rymer Tower of Glammis Winter Pearmain Winter Strawberry Yorkshire Greening APPLES. 167 IV. NORTHERN PARTS OF SCOTLAND, AND OTHER EXPOSED SITUATIONS IN ENGLAND AND SCOTLAND. 1, Summer ann Avrumn APppPLEs. Those marked * require a wall. Dessert, Devonshire Quarrenden Early Julien Kerry Pippin Nonesuch Dessert. *Golden Russet Grey Leadington *Margil *Ravelston Pippin Summer Strawberry KircHen. Carlisle Codlin 2. Winter APPLES. Winter Strawberry KitcHen. French Crab Hawthornden Keswick Codlin Manks Codlin Tower of Glammis Yorkshire Greening V. FOR ESPALIERS OR DWARF BUSHES. These succeed well when grafted on the Paradise or Doucin stock; and from their small habit of growth, are well adupted for that mode of culture. Adams’ Pearmain American Mother Apple Ashmead's Kernel Borovitsky Boston Russet Bruddick’s Nonpareil Cellini Christie’s Pippin Claygate Pearmain Cockle Pippin Coe’s Golden Drop Cornish Gilliflower Court of Wick Court Penda Plat Cox’s Orange Pippin Downton Pippin Dutch Mignonne Early Harvest Early Julien Early Nonpareil Franklin's Golden Pippin Golden Harvey Golden Pippin Golden Reinette Golden Russet Hawthornden Holbert’s Victoria Hubbard’s Pearmain Hughes’ Golden Pippin Trish Peach Isle of Wight Pippin Joanneting Keddleston Pippin Kerry Pippin Keswick Codlin Lamb Abbey Pearmain Lucombe’s Pine Maclean’s Favourite Manks Codlin Mannington’s Pearmain Margaret Margil Melon Apple Nanny Nonesuch Nonpareil Oslin Pearson’s Plate Pennington’s Seedling Pine Apple Russet Pine Golden Pippin Pinner Seedling Pitmaston Golden Pippin « Pitmaston Nonpareil Pitmaston Pine Apple Red Ingestrie Reinette Van Mons Ronalds’ Gooseberry Pippin Ross Nonpareil Russet Table Pearmain Sam Young Scarlet Nonpareil Scarlet Pearmain Sturmer Pippin Summer Golden Pippin Summer Pearmain Sykehouse Russet Yellow Ingestrie VI. FOR ORCHARD PLANTING AS STANDARDS. These are generally strong growing or productive varieties, the fruit of which being mostly of a large size or showy appearance, they are on that account well adapted for orchard planting, to supply the markets. Alfriston Barcelona Pearmain Beauty of Kent Bedfordshire Foundling Bess Pool Blenheim Pippin Brabant Bellefleur Brownless’ Russet Cellini 168 Cox’s Pomona Devonshire Quarrenden Duchess of Oldenburgh Dumelow’s Seedling Dutch Codlin Emperor Alexander English Codlin Fearn’s Pippin Flower of Kent Forge French Crab Gloria Mundi Golden Noble Golden Winter Pearmain Gooseberry Apple Hambledon Deux Ans Hanwell Souring Harvey Apple Hoary Morning THE FRUIT MANUAL. . Hollandbury Kentish Fill Basket Kerry Pippin Keswick Codlin Lemon Pippin Lewis’ Incomparable London Pippin Longville’s Kernel Manks Codlin Margaret Meére de Ménage Minchall Crab Minier’s Dumpling Nelson Codling Norfolk Bearer Norfolk Beefing Northern Greening Reinette Blanche d’Es- pagne THE ARRANGED July. Joanneting Margaret July and August. Early Harvest Sack and Sugar August, Irish Peach Devonshire Quarrenden Large Yellow, Bough Margaret Whorle Pippin August and September. King of the Pippins Oslin Summer Golden Pippin September, Alexandra September and October. Bowyer’s Russet Kerry Pippin Pineapple Russet Wormsley Pippin Yellow Ingestrie October, American Mother Nann Welford Park Nonesuch Reinette de Canada Rhode Island Greening Round Winter Nonesuch Royal Pearmaino Royal Russet Rymer Small’s Admirable Striped Beefing Toker’s Incomparable Tower of Glammis Waltham Abbey Seedling Winter Codlin Winter Colman Winter Majeting Winter Pearmain Winter Quoining Wormsley Pippin Wyken Pippin Yorkshire Greening BEST DESSERT APPLES, IN THEIR ORDER OF RIPENING. October and November. Breedon Pippin Pine Golden Pippin Red Ingestrie October to December. Broughton Crofton Scarlet Early Nonpareil Franklin’s Golden Pippin Gravenstein Wickham’s Pearmain October to January. American Golden Russet Cornish Aromatic Golden Winter Pearmain Isle of Wight Pippin Keeping Russet Lucombe’s Pine Apple Maclean’s Favourite Harvey’s Wiltshire Defiance October to February. Barton’s Incomparable Cox’s Orange Pippin Essex Pippin Brookes’s Mickleham Pearmain Morris’ Court of Wick Morris’ Russet Osterley Pippin Pomme Grise Sykehouse Russet October to March, Court of Wick Hormead Pearmain Mannington’s Pearmain October to April. Api October to June. Morris’s Nonpareil Russet November to January. Borsdorffer Downton Pippin November to February. Esopus Spitzenburgh Loan’s Pearmain Margil Powell’s Russet Reinette Jaune Sucrée Ross Nonpareil Russet Table Pearmain Sam Young Ronald’s Gooseberry Pip- pin Siely’s Mignonne Stoke Edith Pippin November to March. Barcelona Pearmain Bess Pool Claygate Pearmain Cobham KeddlestonsPippin Mrs. Ward Pennington’s Seedling Packhorse November to April. Forman’s Crew Golden Pippin Golden Reinette Hubbard’s Pearmain Braddick’s Nonpareil Reinette Franche Wheeler’s Russet November to May. Ashmead’s Kernel Baddow Pippin Coe’s Golden Drop Reinette Grise December and January. Padley’s Pippin Pitmaston Pine Apple December to February, Adams’ Pearmain Aromatic Russet Byson Wood Russet Caraway Russet Christie’s Pippin Golden Nonpareil Hughes’ Golden Pippin APPLES. Hunt's Duke of Gloucester Melon Pitmaston Golden Pippin Pitmaston Nonpareil Robinson’s Pippin Rosemary Russet December to March. Beachamwell Federal Pearmain Golden Knob Golden Russet Hunt’s Deux Ans Mela Carlo Pearson’s Plate Reinette de Breda Reinette Diel Ribston Pippin Taunton Golden Pippin Yellow Newtown Pippin December to April. Eldon Pippin Newtown Pippin Pinner Seedling Reinette Carpentin Rushock Pearmain Screveton Golden Pippin Shakespere Wyken Pippin 169 December to May. Cornish Gilliflower Court Panda Plat Golden Harvey Holbert’s Victoria Lord Burghley Northern Spy Reinette Van Mons Reinette Verte January to April. Boston Russet Brickley Seedling Calville Blanche d’Hiver Cockle’s Pippin Farleigh Pippin Lamb Abbey Pearmain Scarlet Nonpareil Twining’s Pippin January to May. New Rock Pippin Nonpareil Ord’s Ueliner’s Gold Reinette February to May. Duke of Devonshire February to June. Lodgemore Nonpareil Sturmer Pippin Wanstall THE BEST KITCHEN APPLES, ARRANGED IN THE ORDER OF RIPENING. August, Sugarloaf Pippin Sammer Stibbert Williams’ Favourite Early Julien September and October, Grand Duke Constantine Nonesuch Summer Pearmain September to December. August and September. Carlisle Codlin Duchess of Oldenburg English Codlin Cole Keswick Codlin Lord Suffield Red Hawthornden August to October. Jolly Beggar Springrove Codlin Stirling Castle Emperor Alexander Golden Noble Waltham Abbey Seedling September to January. Broad-eyed Pippin Nelson Codlin Winter Codlin October, Cox’s Pomona Cellini October to December. Greenup’s Pippin Hawthornden Hoary Morning Moore’s Seedling October to January. Brown Kenting Castle Major Catshead Ecklinville Seedling Flower of Kent Galloway Pippin Glory of the West Harvey Apple Hollandbury Kentish Pippin Melrose Mére de Ménage 170 Rabine Rymer Yorkshire Greening October to February. Beauty of Kent Lady Henniker Lucombe’s Seedling Pile’s Russet Wadhurst Pippin Watson’s Dumpling November to January. Kentish Fill-basket Queen of Sauce Small’s Admirable Toker’s Incomparable Winter Hawthornden November to February. Blenheim Pippin Caroline Fearn’s Pippin Grange’s Pearmain Tower of Glammis November to March. Baxter’s Pearmain THE FRUIT MANUAL. Bedfordshire Foundling Dumelow’s Seedling Holland Pippin Hoskreiger Minchull Crab Round Winter Nonesuch Royal Pearmain Royal Russet Royal Somerset Warner’s King November to April. Brabant Bellefleur London Pippin Northern Greening Alfriston Omar Pasha Reinette de Canada Rhode Island Greening November to July. Norfolk Stone Pippin December to February. Harvey’s Pippin Mitchelson’s Seedling December to March, Dredge’s Fame Hanwell Souring Stamford Pippin December to April. Dutch Codlin. Reinette Blanche d’Es- pagne Sweeny Nonpareil Winter Pearmain. Roundway Magnum Bo- num Winter Colman November to May. Betty Geeson Minier’s Dumpling, Striped Beefing Winter Quoining Winter Greening January to May. Brownlees’ Russet Hambledon Deux Ans Winter Majetin January to June. Norfolk Beefing APRICOTS. SYNOPSIS OF APRIOOTS. A. KERNELS BITTER. * Back of the stone impervious. A. Freestones, Alberge Brussels Large Early Liabaud Luizet Pine Apple Red Masculine Roman Royal St. Ambroise Shipley’s White Masculine B. Clingstones. Black Montgamet Portugal ** Back of the stone pervious.t Alsace Beaugé Desfarges Early Moorpark Hemskerk Large Red Moorpark Oullins Early Peach Peach Sardinian Viard + The bony substance at the back of the stone is pervious by a passage through which a pin may be parsed from one end to the other. APRICOTS. 171 B. KERNELS SWEET. A. Freestones, Turkey D’Ampuy Provence Angoumois Breda B. Clingstones. Kaisha Orange Musch Musch Abricotin. See Red Masculine. ALBERGE.—Fruit, small and flattened, narrower at the apex than at the base, and marked on one side with a very shallow suture. Skin, often thick and rough to the feel; greenish on the shaded side, but deep yellow where exposed to the sun, and marked with reddish spots. Stalk, inserted in a deep and narrow cavity. Flesh, deep orange, ad- hering somewhat to the stone, firm, vinous, and perfumed with an admixture of brisk acidity. Stone, large and flat, Kernel, bitter. This is generally used for drying and preserving. It is ripe in the end of August. The tree of this variety is the largest and most vigorous grower of all the apricots, and bears abundantly. It is raised from seed, and is used in France as a stock on which to bud the other varieties ; and hence there are many varieties of the Alberge, one of which has a sweet kernel, and is called Alberge Aveline. Alberge de Montgamet. See Montgamet. D’Alexandrie. See Musch Musch. ALGIER.—The Algier Apricot is one of the earliest recorded varieties known in this country. It is mentioned by Parkinson, Ray, Miller, and Forsyth, but there is no record of it by any other English authors except Meager, who enumerates it in the list of varieties culti- vated in the Brompton Park Nursery in 1690. What this variety was it is difficult now to determine. Mr. Thompson referred it to the Portugal, and as the meagre description we have of it by Miller and Forsyth accords very much with that variety, there is every reason to conclude that Mr. Thompson was correct. Parkinson’s account of it is: ‘The Algier Apricocke is a smaller fruit than any of the other, and yellow, but as sweete and delicate as any of them, having a blackish stone within it little bigger than a Lacure [Black Heart] cherry-stone. This, with many other sorts, John Tradescante brought with him returning from the Algier voyage, whither he went voluntary with the Fleete that went against the Pyrates in the yeare 1620.” ALSACE.—This is a variety of the Moorpark, and is of a very large size, with a rich and juicy flavour; and the tree, unlike the others of the race, is vigorous and hardy, and does not die off in branches as the Moorpark does. Amande Aveline. See Breda, 172 THE FRUIT MANUAL. D’AMPUY.—This is a form of the Breda, and, like it, has a sweet kernel. It also resembles the Alberge, from which it differs in the former having a bitter kernel. This variety is much grown in the Department of the Rhéne, where it is chiefly used for compdtes. ANGOUMOIS (Anjou; Rouye; Violet).—Small, oval, flattened at the apex, marked on one side with a shallow suture. Skin, clear, deep yellow on the shaded side, but dark rusty brown on the side next the sun. Stalk, inserted in a deep and narrow cavity. Flesh, deep orange or reddish yellow, juicy and melting, separating from the stone ; rich, sugary, and briskly flavoured, but, when highly ripened, charged with a fine aroma. Stone, broad and ovate, impervious. Kernel, sweet. Ripe in the end of July. The tree is of very slender growth, with strong brown shining shoots. There seems some confusion among pomologists regarding this. Diel makes it synonymous with Abricot Gros Orange, and I have met with it in some London nurseries under the name of Orange, where it caused great embarrassment by the difficulty of its propagation, for the true Orange Apricot takes freely on the stocks usually employed for apricots. This, however, as Bretonnerie says, requires to be budded on the almond. I quite agree with the author of the Luxemburg Cata- logue in making Angoumois synonymous with Violet, the Violet of Duhamel ‘being a very similar variety, if not identical with it. It is evident it is not the Prunus dasycarpa he refers to when describing the Violet, for, at page 142, t. 1, he mentions Abricot Noir as being grown at Trianon, the description of which is clearly that of Prunus dasycarpa, Ananas. See Breda. Ananas. See Pine Apple, Anjou. See Angoumois. Anson’s. See Moorpark, A TROCHETS.—A variety of the Peach Apricot, which blooms much later than that variety, and consequently is a better bearer, as its blossoms escape the early spring frosts. It was raised at Angers by M. Millet. Aveline. See Breda. BEAUGE.—A large variety of the Peach Apricot, ripening later than it in the middle of September. BELLE DE TOULOUSE:—A very excellent late variety of the Peach Apricot; the latest of all. BLACK (Noir; Du Pape ; Purple).—Fruit, small, about the size and shape of a small Orleans plum, to which it bears some resemblance. Skin, of a purple colour on the side exposed to the sun, but reddish yellow on the shaded side, and covered with a delicate down. Flesh, reddish yellow, adhering a little to the stone, juicy but tasteless, APRICOTS, 178 insipid, and -quite worthless to eat. Stone, small, impervious on the back. Kernel, bitter. Ripe in the beginning of August. The tree grows from ten to fifteen feet high, and is more fitted for an ornamental than a fruit-tree. Blanc. See White Masculine. Blenheim. See Shipley’s. BREDA (Amande Aveline; Aveline; Ananas; De Hollande ; Has- selnussmandel ; Noisette).—Fruit, below medium size or small, roundish, compressed on the sides, in some cases so much as to be of a four- sided shape; divided on one side by a deep suture, which extends from the base to the apex, where it terminates in a depression. Skin, deep orange on the shaded side, but deep dull reddish orange dotted with brown and red dots on the side next the sun. Stalk, deeply inserted in a narrow cavity. Flesh, deep orange, tender, juicy, rich and highly flavoured, separating freely from the stone. Stone, small, smooth, and more round than that of any other variety, and without any pervious channel on the back. Kernel, sweet, like that of a hazel-nut. An excellent early apricot, ripe on walls from the beginning to the middle of August; but on standards which bear well in sheltered situations it does not ripen till September. The tree is a good grower, with pretty strong shoots, There is a diversity of opinion among pomologists as to what is the true Breda Apricot. It is evident that the variety here described is not the Breda of Miller and other authors of the last century ; nor is it that which is still grown in nur~ series at the present time, for both Roman and Brussels are to be found under the name of Breda. Knoop says the Breda Apricot is large, and sometimes larger than the Bois-le-Duc, which is the largest of all apricots. It cannot, therefore, be the same as this. In the Horticultural Tour of the Committee of the Caledonian Horticultural Society it is stated, when treating of the horticulture of Breda, “ The Breda Apricot is well known and highly esteemed in Scotland, both on account of its large size and fine flavour, &c.” The only conclusion I can come to there- fore is, that the large apricot described by Miller, and which was cultivated in the gardens of this country for Breda, was either the Brussels or Orange. The Abricot de Hollande which I now describe has long been cultivated as the true Breda. Brown Masculine. See Red Masculine. BRUSSELS.—Fruit, medium sized, rather oval, flattened on the sides, marked with a suture, which is deep at the base, but diminishes at the apex. Skin, pale yellow, dotted with white on the shaded side, but red, interspersed with dark spots, next the sun. Flesh, yellow, firm, brisk flavoured, and separating freely from the stone. Stone, small, impervious on the back. Kernel, bitter. A good hardy variety, ripe in the middle of August, but the fruit must not be allowed to become too ripe, as it is then pasty. The tree is a free grower and an excellent bearer. It is the best to cultivate as a standard, and in favourable situations it produces fruit of finer flavour than when grown against a wall; but then it is a fortnight later. 174 THE FRUIT MANUAL. CANINO GROSSO.—A fine large apricot, ripening at the same time as Royal. ‘The tree is very robust. Common. See Roman. Crotté. See Montgamet. De Nancy. See Peach. DESFARGES.—Fruit, large, somewhat oval, widest towards the apex, and narrowing a little towards the stalk, marked with a narrow and rather deep suture. Skin, covered with very fine down, sometimes almost smooth, of a deep golden yellow when ripe, mottled with reddish orange and strewed with dark red dots. Flesh, tender, juicy, per- fumed, and with a slight musky flavour, separating from the pervious stone. Kernel, bitter. A very early apricot ; ripe in the middle of July. This was raised by M. Desfarges of St. Cyr, near Lyons, and M. Mas says it is invaluable for market. DE SALUCE.—A large variety of the Peach Apricot. Du Clos. See Luizet. Dunmore. See Moorpark. DUVAL.—A large Peach Apricot, a fortnight later in ripening than its parent. Early Orange. See Orange. EARLY MOORPARK.—Fruit, roundish, inclining to oval, with a very deep suture on one side extending from the base to the apex. Skin, yellow, mottled and dotted with crimson on the exposed side. Flesh, in all respects resembling that of the Moorpark. Stone, oblong, with a covered channel along the back, which is pervious. Kernel, bitter. This ripens three weeks before the Moorpark, and is a first-rate variety. GLOIRE DE POURTALES.—This is very similar to Canino Grosso ; is a bad bearer, and not worth cultivating, GOLDEN DROP.—Fruit, small, about the size of the Orange Apricot. Skin, bright orange with streaks of red on the exposed side. Flesh, melting and juicy, with a rich flavour somewhat resembling a pine-apple. An excellent early apricot; ripe in the middle of July. The tree is very tender. This was raised by Mr. Rivers, of Sawbridgeworth, from Musch Musch. Gros d’Alexandrie. See Large Early. Gros Commun. See Roman. APRICOTS. 175 Gros Péche. See Peach. Gros Précoce. See Large Early. Gros Rouge. See Large Red. Grosse Frithe. See Large Early, Hasselnussmandel. See Breda. Friihe Museateller. See Masculine, Early Red Masculine. See Red Masculine, HEMSKERK.—Fruit, rather large, round, flattened on the sides ; the suture distinct, higher on one side than the other, Skin, yellow on the shaded side, and reddish next the sun. Flesh, bright orange, tender, rich, and juicy, separating from the stem. Stone, small, per- vious on the back. Kernel, bitter. This very much resembles, and, according to some, equals, the Moorpark. It ripens in the end of July and beginning of August. The tree is hardy and an excellent bearer, closely resembling in its wood and foliage the Moorpark, of which it is a variety. It is much more hardy than that variety, and not liable to gum and die off in the same manner. De Hollande. See Breda. Hunt’s Moorpark. See Moorpark. KAISHA.—Fruit, medium sized, roundish, marked with a suture, which is deep towards the stalk, and gradually diminishes towards the apex, which is pitted, Skin, pale lemon-coloured on the shaded side, and tinged and mottled with red next the sun. Flesh, transparent, separating freely from the stone, clear pale yellow, tender, and very juicy, sugary, and richly flavoured. Stone, small, roundish. Kernel, sweet. An excellent early variety ; ripe in the middle of August. It was introduced from Syria by Mr. Barker, Consul at Aleppo, from whom I received grafts in 1842, and was firat brought into notice by Messrs. James Veitch and Son, of Exeter. LARGE EARLY (Gros Précoce; Gros d’Alexandrie ; Grosse Friihe ; De St. Jean ; Précoce d’Esperen ; Précoce d’ Hongrie).—Fruit, above the medium size, rather oblong, and flattened on the sides, con- siderably swollen on one side of the suture, which is deep and extends across to the opposite side of the apex, which terminates in a sharp point. Skin, pale orange on the shaded side, bright orange and spotted with red next the sun; slightly downy. Flesh, deep orange, rich, juicy, separating from the stone, which is very flat, oval, sharp at the point, and deeply channelled, but not pervious on the back. Kernel, bitter. One of the most valuable apricots, not only on account of its excel- lent flavour, but for its great earliness, being ripe in the end of July and beginning of August. 176 THE FRUIT MANUAL. LARGE RED (Gros Rouge).—This is a variety of the’ Peach Apricot, and of a deeper colour than that variety. It is large, and of a deep orange red colour. The flesh is rich and juicy, and separates freely from the stone. Stone, pervious along the back. Kernel, bitter. The tree is hardier than the Moorpark. LIABAUD.—Fruit, large, oval, and inclining to oblate, being some- what flattened; marked with a narrow, pretty deep suture. Skin, pale yellow, with a tinge of orange next the sun. Flesh, pale orange, tender, juicy, transparent, melting, richly flavoured and perfumed, separating freely from the stone, which is impervious. Kernel, bitter. An early apricot of excellent quality ; ripe nearly a month before Moorpark. The tree is hardy and a good bearer. Raised by M. Liabaud at Croix-Rousse, near Lyons. LUIZET (Du Clos).—Fruit, large, oval, marked on one side by a distinct suture, which is higher on one side than the other. Skin, orange, covered next the sun with a crimson cheek, which is dotted with darker crimson. Flesh, deep yellow, firm, rich flavoured, and perfumed, separating freely from the stone, which is impervious. Kernel, bitter. A fine early apricot ; ripe in July. Raised by M. Luizet, of Ecully, near Lyons. Male. See Portugal. MONTGAMET (Crotté; Alberge de Montgamet).—Fruit, of small size, oval, somewhat compressed on the sides, and marked with a shal- low suture. Skin, pale yellow, with a slight tinge of red on the side next the sun. Flesh, yellowish, firm, adhering to the stone, juicy, and agreeably acid, but when well ripened it is highly perfumed. Stone, impervious, roundish. Kernel, bitter. Ripe in the end of July, and generally used for preserving. MOORPARK (Anson’s ; Dunmore’s; Hunt's Moorpark; Oldaker’s Moorpark ; Sudlow’s Moorpark ; Temple’s ; Walton Moorpark).—Fruit, large, roundish, and compressed on the sides, marked with a shallow suture, which is considerably swollen on one side, giving the fruit an irregular form. Skin, pale yellow on the shaded side, and deep orange clouded with brownish red, interspersed with brown and red specks, on the side next the sun. Stalk, inserted in a wide and open cavity, deeply furrowed on one side. Flesh, deep reddish orange, very juicy, particularly rich and vinous, and separating freely from the stone, which is large, rough, and rugged, and the back of which is not channelled but covered, preserving a cavity which is filled with fibre, and through which a pin may be passed from one end to the other. Kernel, bitter. A well-known apricot of great excellence; ripe on walls in the end of August and beginning of September. APRICOTS. 177 The tree is a free grower in its early.stages, producing long and strong shoots, and acquiring a luxuriance which is not conducive to the production of fruit. To counteract this should be the chief aim of the cultivator. The way to do this is to root-prune the tree about the beginning of August, by removing a portion of the soil and cutting away some of the strongest of the roots. This will check the too abundant supply of sap, diminish the excessive production of wood, regulate the development of the tree, and consequently tend to a pro- duction of fruit. A south-east aspect is the best on which to grow the Moorpark. If grown on a south wall it ripens unequally, the side next the sun being quite ripe when the other is hard. There is a disease to which the Moorpark is liable, and which is sometimes attended with very serious consequences. It shows itself first in the leaves, which all of a sudden flag and wither away, and the branch which bears them dies. Frequently a whole limb, or the whole of one side of a tree, will exhibit this appearance in the space of a few hours. This effect arises, not as some say from the stock on which it is worked, or the soil in which it is planted, for it is met with on every description of stock and in all kinds of soil. It is not the result of a languid circulation, for trees in the full vigour of growth are as subject to it as those which are aged and going to decay; but it is because of the naturally delicate constitution of this variety, which cannot withstand uninjured this variable climate of ours. It is caused from injuries received by frost either in spring or early summer, or in winter after a wet autumn when the wood has not been properly ripened. The frost lacerates the sap vessels of the external layers of the wood, and the circulation is limited to the inner layers. When vegetation commences, and after the leaves are fully developed on the injured branch, the demand on the powers of the branch for a supply of sap to the leaves fails, and when the sun becomes powerful ‘and evaporation increases the supply becomes pro- portionately less, and for want of nourishment the leaves flag and the branch withers and dies. I doubt very much if there is any material difference between the Moorpark and the Peach Apricot. As the Peach Apricot reproduces itself from the stone many seedlings have been raised from it, to which the raisers have given names;, but these so closely resemble the original in every particular, that they are not worthy of being looked upon as distinct. I believe the Moorpark is one of these; it resembles the Peach Apricot so closely as not to be distinguishable from it ; and the only characteristic to show that they are not identical is, that the Moorpark will grow on the common plum stock, which the peach will not. The Moorpark Apricot is said by some to have been introduced by Lord Anson from the Continent, and planted at Moorpark, near Watford, in Hertfordshire. By others its introduction is ascribed to Sir Thomas More, who, in the beginning of Jast century, is alsq said to have planted it at Moorpark; and a third account is that Sir William Temple introduced it. Byt-hy whomsoever it wag raised or N 178 THE FRUIT MANUAL. introduced, or at what period, it is quite certain it was very little known till late in the century. Neither Hitt nor Miller notices it in any of the editions of their works, I do not find it mentioned in any of the Brompton Park catalogues before 1784, when it is called Temple Apricot. In 1788 it is first called Movurpark. In 1784 it was cultivated to the extent of three rows, or 300 plants ; but in 1797 the quantity was increased to thirty-five rows, or 3,500 plants. MUSCH MUSCH (d’ Alexandrie).—Fruit, small, almost round, and slightly compressed, marked with a deep suture on one side. Skin, deep orange, tinged with red on the side exposed to the sun, and pale yellow where shaded. Flesh, orange, very tender and delicate, juicy, rich, sweet, and perfumed, and go translucent as to show the appear- ance of the stone through it, and from which it separates freely. Stone, roundish and flattened, with a sharp ridge on the side. Kernel, sweet. This is a very sweet apricot; ripe in the end of July. The tree is a free grower, but delicate on account of its early vegetation, which ex- poses it to the effects of spring frosts. It is distinguished from every other variety by its greenish fawn-coloured shoots and its small pointed leaves. It requires a warm, sheltered situation. This variety is said by some to take its name from Musch, a town on the frontiers of Turkey ; but Regnier, in the Magazin Encyclopédique for November, 1815, says when he was in Egypt he saw small dried apricots, which were brought by the inhabitants from the Oasis, which were called Mich-mich. These were in all probability the variety now called Musch Musch. It was known to Duhamel, but is not described by him, as its cultivation was unsuccessful in the neighbour- hood of Paris, on account of its early blooming and suffering from the spring frosts. Musqué Hatif. See Red Masculine. De Nancy. See Peach. NEW LARGE EARLY.—Fruit, larger than Breda, about the size of Royal Apricot, oval. Skin, white, like Sardinian. Flesh, very rich, and with a sweet, honied juice. This is the earliest of all apricots, and ripens in an orchard house about the 20th of June. It was raised from Angoumois by Mr. Rivers, of Sawbridgeworth, and first fruited in 1873. Noir. See Black. Noisette. See Breda, Oldaker’s Moorpark. See Moorpark. ORANGE (Early Orange ; Persian ; Royal Persian ; Royal George ; Royal Orange).—Fruit, above medium size, roundish, one side swelling more than the other. Skin, pale orange in the shade; deep orange, tinged with red, next the sun. Suture, well defined, deep towards the stalk. Flesh, deep orange, firm, and adhering to the stone, which is small, smooth, thick, and impervious. Kernel, sweet. Ripe in the middle of August. APRICOTS. 179 OULLINS EARLY PEACH (Péche Hatif d’ Oullins)—This is an early form of the Peach Apricot, of large size, most delicious flavour, and ripens three weeks earlier. The tree is a great bearer. Du Pape. See Black. PEACH (Péche ; Gros Péche; De Nancy; De Wirtemberg ; Royal Peach).—Fruit, large, oval, and flattened, marked with a deep suture at the base, which gradually diminishes towards the apex. Skin, pale yellow on the shaded side, and with a slight tinge of red next the sun. Flesh, reddish yellow, very delicate, juicy, and sugary, with a rich and somewhat musky flavour. Stone, large, flat, rugged, and pervious along the back. Kernel, bitter. Ripe in the end of August and beginning of September. This is not the Abricot Péche of Duhamel, that being our White Masculine ; but the Abricot Péche of Bretonnerie and Schabol. < I regard the Peach Apricot and the Moorpark as distinct varieties, but they are so similar in all essential points that they may for all practical purposes be con- sidered identical. There is no doubt, as nurserymen know, that while the Moorpark may be budded freely on the Common Plum, the Peach Apricot requires the Brussels, Brompton, and Damas Noir stocks. Forsyth says the Peach Apricot was brought to this country by the Duke of Northumberland in 1767; but Switzer, writing in 1724, speaks of “a very large kind of apricock that is cultivated at Woolhampton, Berkshire, as big as a large peach, and is there called the French Apricock.” ~ The Peach Apricot is said to have originated in Piedmont as a seedling from Alberge, but at what period is unknown, It is not mentioned in the Jardinier Frangais of 1653, nor in any of the editions of De Quintinye. The earliest record of it among continental writers is by Roger Schabol. PECHE TARDIF—Is a late form of Peach Apricot, to which it is quite similar, and ripens a fortnight later. Péche. See Peach. Péche Hatif d’Oullins. See Oullins Karly Peach, Persian. See Orange, PINE APPLE (Ananag).—Fruit, large, roundish and flattened, and marked with a rather shallow suture. Skin, thin and delicate, of a deep golden yellow on the shaded side, but with a highly coloured red cheek where exposed to the sun, and speckled with large and small red specks. The flesh is reddish yellow, tender, but somewhat firm ; never becomes mealy, but is juicy, and with a rich pine-apple flayour. Stone, oval, three-ribbed, and impervious along the back. Kernel, bitter. Ripens in the middle of August. PORTUGAL (Méle).—Fruit, very small, resembling in shape and size the Red Masculine. It igs round, and divided on one side by a deep suture. Skin, pale yellow on the shaded side, and deep yellow, tinged with red, and marked with brown and red russet spots on the ‘ nN 2 180 THE FRUIT MANUAL. side next the sun. Flesh, deep yellow, tender, melting, with a rich sugary and musky flavour; adhering somewhat to the stone. Stone, almost round, impervious along the back. Kernel, bitter. Ripe in the beginning and middle of August. Précoce. See Red Masculine. Précoce d’Esperen, See Large Early. Précoce d’Hongrie. See Large Early. PRECOCE D°ORLEANS.—Fruit, round; ripening at the same time as Précoce d’Oullins, to which it is much inferior. PRECOCE D’OULLINS.—A good early apricot, quite distinct from Oullins Early Peach, to which it is much inferior. The tree is a very delicate grower. PROVENCE.—Fruit, small; compressed on the sides, marked with a deep suture, which extends from the base to the apex, and is higher on one side than the other. Skin, yellow on the shaded side, but red where exposed to the sun. Flesh, yellow and melting, with a rich flavour and pleasant aroma, but rather dry. Stone, rugged. Kernel, sweet. . Ripe in the end of July. The tree is a free grower, with pretty long shoots, which are thickly set with triple and sometimes quadruple buds. Purple. See Black. RED MASCULINE (Abricotin; Brown Masculine; Early Red Mas- culine; Frithe Muscateller; Musqué Hétif; Précoce).—Fruit, small, a little over an inch in diameter; roundish, inclining to oblate, marked with a suture, which is rather deep at the stalk, and becomes more shallow towards the apex. Skin, bright yellow on the shaded side, and deep orange spotted with dark red next the sun. Flesh, deep orange, tender, and juicy, with a sweet and somewhat musky flavour, separating freely from the stone. Stone, thick, obtuse at the ends, and impervious along the back. Kernel, bitter. A very early apricot; ripe on a wall in the middle and end of July. This is a very old variety, being mentioned by Parkinson as early as 1629, and appears to have been so well known that every subsequent writer takes notice of it. ROMAN (Common; Transparent).—Above medium size, oblong, sides compressed. Skin, pale yellow, with rarely a few red spots next the sun. Suture scarcely perceptible. Flesh, dull yellow, soft, and dry, separating from the stone, and possessing a sweet and agreeable acid juice, that makes it desirable for preserving. Stone, oblong, im- pervious. Kernel, bitter. Ripe in the middle of August. Rouge. See Angoumois, APRICOTS, 181 _ ROYAL.—Large, oval, and slightly compressed. Skin, dull yellow, tinged with red where exposed. Suture, shallow. Flesh, pale orange, firm, juicy, rich, and vinous, separating from the stone. Stone, large and oval, impervious. Kernel, bitter. An excellent apricot, and little inferior to the Moorpark. Ripe in the beginning of August. Royal George. See Orange. Royal Orange. See Orange. Royal Peach. See Peach. Royal Persian. See Orange. SARDINIAN (De Sardaigne).—This is a small early apricot, not much larger than the Red Masculine, but equally as early, and much superior in flavour to it. The skin is white, but where exposed to the sun it is spotted with a few crimson spots, and sometimes has a flush of red. The fruit has a deep suture on one side. The flesh is very juicy, with a sprightly sweet flavour, which is very agreeable. The stone is very small, not more than half an inch long, with a covered channel, which is pervious. Kernel, bitter. The tree is a great bearer, and ripens its fruit as early as the Red Masculine. ST. AMBROISE.—This is a large, early apricot, almost the size of, and earlier than the Moorpark. It is compressed, of a deep yellow colour, reddish next the sun. Flesh, juicy, rich, and sugary. Ripe in the middle of August, and the most prolific apricot in culti- vation. De Si. Jean. See Large Early. SHIPLEY’S (Blenheim).—Large, oval. Skin, deep yellow. Flesh, yellow, tolerably rich and juicy. Stone, roundish and impervious. Kernel, bitter. Very productive and early, but not so rich as the Moorpark. Ripe in the end of July and beginning of August. It was raised by Miss Shipley, the daughter of a former gardener to the Duke of Marlborough at Blenheim. Sudlow’s Moorpark. See Moorpark. TARDIVE D’ORLEANS.—This is a late variety, ripening a fort- night after the Moorpark, but the tree is a bad bearer. Temple’s. See Moorpark. Transparent. See Roman. TRIOMPHE DE BUSSIER.—A variety of Peach Apricot which is rather later than its parent. 182 THE FRUIT MANUAL. TURKEY.—Medium size, nearly round, not compressed. Skin, deep yellow; brownish orange next the sun, and spotted. Flesh, pale yellow, firm, juicy, sweet, and pleasantly sub-acid, separating from the stone. Stone, large, rugged, and impervious. Kernel, sweet. Ripe in the middle of August. VIARD.—This is an early variety of the Peach Apricot, with rich, juicy flesh. The tree is hardy. Violet. See Angowmois. Walton Moorpark. See Moorpark. WHITE MASCULINE (Abricot Blanc; Abricot Péche of Duhamel). —Fruit, small, round, and somewhat compressed at both ends. Skin, covered with a fine white down; pale yellow, tinged with brownish red next the sun, and dull white in the shade. Flesh, pale yellow, adher- ing in some degree to the stone; fine and delicate, juicy, sugary, and excellent. Kernel, bitter. Ripe in the end of July. ; The tree is of small growth, and very tender; very similar in all its parts to the Red Masculine. It is rarely cultivated, having little to recommend it except its earliness; and as there are other varieties of superior excellence possessing the same qualification, the White Masculine is now rarely met with. De Wirtemberg. See Peach. LIST OF SELECT APRICOTS. IL—FOR THE SOUTHERN COUNTIES OF ENGLAND, EXTENDING AS FAR NORTH AS THE RIVER TRENT. Those marked with an asterisk * are suitable for small gardens. For Wails, *Belle de Toulouse Large Eatly *Oullins Early Peach *Early Moorpark Moorpark * Peach Golden Drop *New Large Early Pine Apple Kaisha . For Standards. . Breda Brussels Moorpark Turkey 1.—FOR THE NORTHERN COUNTIES OF ENGLAND, EXTENDING FROM THE TRENT TO THE TYNE. Breda Hemskerk * Moorpark *Harly Moorpark *Large Karly Roman BERBERRIES. 183 III.—BORDER COUNTIES OF ENGLAND AND SCOTLAND, AND OTHER FAVOURABLE SITUATIONS IN SCOTLAND, Breda *Karly Moorpark *Moorpark Brussels Hemskerk Roman IV.—VARIETIES BEST ADAPTED FOR PRESERVING. Alberge Moorpark Roman Kaisha Musch Musch Turkey BERBERRIES, THE COMMON BERBERRY is found wild in hedgerows, and is also sometimes grown in shrubberies, both as an ornamental plant, and for its fruit, which is preserved in sugar, for use in the dessert. The best variety to cultivate for that purpose is the following, but it is difficult to be obtained true. STONELESS BERBERRY.—A variety of the Common Berberry, without seeds. This character is not assumed till the shrub has become aged. Young suckers, taken from an old plant of the true variety, very frequently, and indeed generally, produce fertile fruit during the early years of their growth; it is, therefore, necessary that the plants be taken from an aged stock, in which the stoneless character had been manifested, to be certain that the variety is correct. \ CHERRIES. SYNOPSIS OF OHERRIES, All the varieties of cultivated cherries consist of eight races, into which I have arranged them :—I. The sweet, heart-shaped cherries, with tender and dark-coloured flesh and skin, I have called Buack Geans. Il. The pale-coloured, sweet cherries, with tender and translucent flesh and skin, I have distinguished by the name of Rep Geans. IJ. Dark-coloured, sweet cherries, with somewhat of the Bigarreau character. Their flesh is not so firm and crackling as that of the Bigarreaus, but considerably harder than in the Black Geans, and these I propose to call Brack Hearts. IV. Includes the Wuirz Hearts or Bicarreaus, properly so called, with red or light-coloured 184 THE FRUIT MANUAL. mottled skin, and hard crackling flesh. V. These, having a dark skin and flesh, and deeply-coloured juice, are called Buack Duxzs. VI. Embraces all those nearly allied to the Black Dukes, but with pale red skin, translucent skin and flesh, and uncoloured juice ; they are, therefore, distinguished as Rep Duxes. VII. Includes all those, the trees of which have long, slender, and pendant shoots, and dark- coloured fruit, with acid, coloured juice, and termed Brack Moretxos ; and VIII. I have called Rep Morexxos; they include all those pale red, acid varieties, of which the Kentish cherry is the type. I. GEANS. Branches, rigid and spreading, forming round-headed trees. Leaves, long, waved on the margin, thin and flaccid, and feebly supported on the footstalks. Flowers, large, and opening loosely, with thin, flimsy, obovate, or roundish-ovate petals. Fruit, heart-shaped, or nearly so. Juice, sweet. § Fruit obtuse, heart-shaped. Flesh tender and melting. * Flesh dark ; juice coloured.—Biack GEANS. Baumann’s May Joc-o-sot Black Eagle Knight’s Early Black Early Lyons Late Purple Gean Early Purple Gean Luke Ward’s Early Rivers Osceola Guigne Trés Précoce Waterloo Hogg’s Black Gean Werder’s Early Black ** Flesh pale; juice uncoloured.—Rep GEANS, Amber Gean Frogmore Early American Doctor Hogg’s Red Gean Belle d'Orléans Manning’s Mottled Delicate Ohio Beauty Downer’s Late Sparhawk’s Honey Early Amber iTranapafent Gean Early Jaboulay §§ Fruit heart-shaped. Flesh half-tender, firm, or crackling, * Flesh dark ; juice coloured.—Buack Hearts. Bigarreau de Mezel Early Black Bigarreau Bigarreau Noir de Schmidt Logan Black Hawk Monstrous Heart Black Heart Ox-Heart Black Tartarian Pontiac Bohemian Black Bigarreau Powhatten Brant Rival Bittner’s Black Heart Tecumsch Corone Tradescant’s Heart 185 ** Flesh pale ; juice uncoloured —Rep Hearts or BigaRREAUS. Adams’ Crown American Heart Belle Agathe Belle de Rocmont Bigarreau Bigarreau de Hildesheim Bigarreau de Hollande Bigarreau Jaboulay Bigarreau Legrey Bigarreau Napoléon Bigarreau Reverchon Bowyer’s Early Heart Buttner’s Yellow Cleveland Bigarreau Downton Drogan’s White Bigarrean Drogan’s Yellow Bigarreau Early Red Bigarrean Gascoigne’s Heart Harrison’s Heart Early Prolific Elton Florence Governor Wood Kennicott Lady Southampton’s Late Bigarreau Ludwig’s Bigarreau Mammoth Mary Red Jacket Rockport Bigarreau Tardive de Mans Tobacco-Leaved White Heart White Tartarian II. GRIOTTES. Branches, either upright, spreading, or more or less long, slender, and drooping. Leaves, flat, dark green, glabrous underneath, and borne stiffly on the leaf-stalks; large and broad in §, and small and narrow in §§. Flowers in pedunculate umbels, cup-shaped, with firm, stiff, and crumpled orbicular petals. Fruit, round or oblate, some- times, as in the Morello, inclining to heart-shaped. Juice, sub-acid or acid. § Branches upright, occastonally spreading. Leaves large and broad. * Flesh dark; juice coloured.—Biacx Duxxs. Archduke Biittner’s October Duchesse de Palluau Empress Eugénie Jeffrey’s Duke May Duke Nouvelle Royale Royal Duke De Soissons ** Flesh pale; juice uncoloured.—Rev DuxkEs. Belle de Choisy Belle de Magnifique Carnation Coe’s Late Carnation Dechenaut §§ Branches long, sl Great Cornelian Late Duke Reine Hortense Tomato Transparent Leaves small and narrow. * Flesh dark; juice coloured.—Buiack MoreLLos. Double Natte Early May Griotte de Chaux Griotte Imperiale Griotte de Kleparow Morello Ostheim Ratafia Shannon Morello 186 THE FRUIT MANUAL. ** Flesh pale; juice uncoloured.—Rep Morextos or Kentisu. All Saints Gros Gobet Cluster Kentish Flemish Paramdam eee thet ree A Bouquet. See Cluster. Allendorfer Kirsche. See Carnation. ABBESSE D’OIGNIES.—Fruit, large and round, like a large Late Duke, and somewhat inclined to oblate. Skin, bright cornelian red, with sometimes a russety patch or amber-coloured mottle about the apex. Stalk, green, short, and very stout, little more than an inch long. Flesh, half tender, with a briskly acid flavour. Stone, large and coarse. A second-rate cherry of the Red Duke class. It is a large and showy fruit, but not superior or equal to Belle Magnifique, which belongs to the same class. ADAMS’ OROWN (Adams’ Crown Heart).—Fruit, medium-sized, obtuse heart-shaped, and slightly compressed on the side, marked with a shallow suture. Skin, pale red, mottled with yellow. Stalk, two inches long, inserted in a rather deep cavity. Flesh, white, tender, juicy, and richly flavoured. An excellent early cherry, allied to the White Heart. It is ripe the first week in July. The tree is an excellent bearer, and well suited for orchard planting.: It is extensively grown in the orchards about Rainham, Sittingbourne, and Faversham, for the supply of the London markets, It is not a very old variety, as I have met with old people about Sittingbourne who recollect when it was first introduced. It is said to have been raised by a person of the name of Adams in that neighbourhood. Adams’ Crown Heart. See Adams’ Crown. Allerheiligen. See All Saints. ALL SAINTS (Cerisier de la Toussaint; De St. Martin; Allerheili- gen; Statsbluhenderkirsche ; Immerblithende ; Octoberkirsche; St. Mar- tin’s Weichsel; Zwillingskirsche; Monats Weichsel; Griinekirsche ; Cerisier Pleureur ; Saint Martin’s Amarelle; Monats Marelle; Cerise Tardive; Tardive a Bouquet; Autumn-bearing Cluster; Marbeuf ; Guignier & Rameaua Pendants ; Tardif & Grappes; Weeping Cherry).— Fruit, small, oblate, slightly compressed on the side, which is marked with a shallow suture. Skin, bright red, becoming dark red as it hangs. Stalk, two inches long. Flesh, white, reddish near thé stone, juicy, and acid. _ A variety of cherry which is grown more for curiosity and ornament than for its fruit. It is Cerasus semperflorens of Decandolle. CHERRIES. 187 Amarelle du Nord. See Ratafia. AMBER GEAN.—Fruit, below medium size, generally borne in clusters of three together, obtuse heart-shaped. Skin, thin and trans- parent, so as to exhibit the grain of the flesh through it, of a pale yellow or amber colour, tinged with delicate red. Stalk, slender, about one and a half inch long. Flesh, white, tender, juicy, and melting, with a rich, sweet, and delicious flavour. An excellent cherry, but small, which is an objection to it. It ripens in the beginning of August. The tree is an abundant bearer, succeeds well as a standard, and is well suited for orchard planting. The lateness of its maturity is a recommendation to it. Amber Heart. See White Heart. Ambrée. See Belle de Choisy. Ambrée & Gros Fruit. See Belle de Choisy. Ambrée 4 Petit Fruit. See White Tartarian, AMERICAN AMBER (Bloodgood’s Amber; Bloodgood's Honey ; Bloodgood’s New Honey).—Fruit, medium-sized, produced in clusters of three and four together, roundish, inclining to cordate, and indented at the apex. Skin, very thin, smooth, and shining, of a clear pale yellow at first, but afterwards mottled and clouded with bright red. Stalk, an inch and a half to nearly two inches long, inserted in a narrow and shallow depression. Flesh, amber-coloured, tender, and very juicy, with a brisk but not a rich flavour. An American cherry of only second-rate quality; ripe the middle of July. The tree is an abundant bearer; a very strong and vigorous grower. It was raised by Mr. Daniel Bloodgood, of Flushing, Long Island, U.S., and I received it first from Mr. Warren, of Boston, in 1847. AMERICAN DOCTOR (The Doctor).—Fruit, medium-sized, obtuse heart-shaped, marked on one side with a shallow suture. Skin, clear yellow, washed with red. Stalk, an inch and a half long. Flesh, yellowish white, tender, juicy, sweet, and richly flavoured. End of June. I have named this ‘‘ American Doctor” to distinguish it from the German ‘“ Doktorkirsche.” AMERICAN HEART.—Fruit, above medium size, produced in clusters; heart-shaped, and irregular in its outline, somewhat of a square figure, being in some instances almost as broad at the apex as the base. Skin, pale yellow, but changing to bright red, mixed with a little amber. Stalk, slender, nearly two inches long, inserted in a narrow and shallow cavity. Flesh, half tender, crackling, juicy, and well flavoured. An American cherry of second-rate quality, requiring a very favour- able season to have it of good flavour. 188 THE FRUIT MANUAL. Anglaise Tardive. See Late Duke. Angleterre Hative. See May Duke. Ansell’s Fine Black. See Black Heart. ARCHDUKE (Griotte de Portugal)—Fruit, larger than that of May Duke, nineg-tenths of an inch wide, and eight-tenths deep, obtuse heart-shaped, and with a deeply-marked suture at the apex, which diminishes towards the stalk, and very slightly pitted at the apex, in which the yellow style-point is placed. Skin, thin, pale red at first, but becoming dark red, and when allowed to hang till fully ripe it is almost black. Peduncle, long. Stalk, very slender and green, an inch and a half to two inches long, deeply inserted. Flesh, deep red, very tender and juicy, sweet, and briskly flavoured ; but sugary when highly ripened. Ripe in the middle and end of July. The tree is somewhat pendu- lous when old. The true Archduke cherry has become very scarce, as for many years past Anglaise Tardive has been propagated under that name, chiefly, I believe, through it being made synonymous with that variety by some authors. I met with the true sort in the nurseries at Sawbridgeworth in 1847; and Mr. Rivers then informed me that it had been grown there by his ancestors for upwards of a century. The same variety is still propagated there. Even in Parkinson’s time it was difficult to obtain it true, for he says, “ Scarce one in twentie of our Nurseriemen doe sell the right, but give one for another: for it is an inherent qualitie almost hereditarie with most of them to sell any man an ordinary fruit for whatsoeuer rare fruit he shall aske for : so little they are to be trusted.” Armstrong’s Bigarreau. See Bigarreau de Hollande. A Trochet. See Cluster. Autumn Bigarreau. See Belle Agathe. Baramdam. See Paramdam. BAUMANN’S MAY (Bigarreau de Mai).—Fruit, generally produced in pairs, rather below medium size ; ovate-cordate, and irregular in its outline. Skin, of a fine dark clear red, assuming a deeper colour when at maturity. Stalk, an inch and a half to an inch and three quarters long, stout at the insertion, and placed in a narrow and irre- gular cavity. Flesh, purple, tender, juicy, sweet, and well-flavoured. As an early cherry this is a fruit of first-rate excellence, far sur- passing the Karly May, which has hitherto been cultivated more on account of its earliness than any intrinsic merit it possesses as an earliest fruit; and on this account Baumann’s May, as it becomes more generally known, must ultimately supersede its cultivation. This excellent variety ripens in the third or last week in May. The tree is a most abundant and early bearer, with strong and vigorous shoots, and large dark-coloured leaves, but not like those of a Bigarreau ; neither is the character of the fruit in accordance with CHERRIES. 189 that class: hence Mr. Downing dropped the name of Bigarreau, and substituted that which I have adopted. I received it in 1846 from Messrs. Baumann, of Bolwyller, near Mulhansen, in Alsace. BEDFORD PROLIFIC (Sheppard’s Bedford Prolific).—Very much resembles Black Tartarian, with which I made it synonymous in the last edition of this work; but it is inferior in quality to it. The tree is a free grower, a better bearer, and more hardy than Black Tartarian. Belcher’s Black. See Corone, BELLE AGATHE (Autumn Bigarreau).—Fruit, small, produced in clusters; heart-shaped, with a shallow but well defined suture on one side of it. Skin, dark crimson, with minute yellow mottles over it. Stalk, an inch and a half to an inch and three-quarters long. Flesh, yellowish, firm, sweet, and very nicely flavoured. Juice, pale. This is a small Bigarreau, which hangs on the tree as late as the first week in October ; and neither birds nor wasps touch it, Belle Audigeoise. See Reine Hortense, Belle de Bavay. See Reine Hortense. Belle de Chatenay. See Belle de Magnifique. BELLE DE CHOISY (Griottier de Choisy ; Griottier de Palembre ; Cerise Doucette; Dauphine de Palembre ; Schone von Choisy ; Ambrée ; Ambrée de Choisy ; Ambrée a Gros Fruit).—Fruit, generally produced in pairs ; large, round, slightly flattened at the base and the apex, as well as on the side, which is marked with an incipient suture. Skin, transparent, so much so as to show the texture of the flesh, of a beau- tiful amber colour, mottled with red, particularly where it is exposed to the sun, and becoming more so the longer it hangs. Stalk, from an inch and a half to two inches long, stout, and placed in a flat depres- sion. Flesh, amber-coloured, tender, and very juicy, sweet, and without any admixture of acid. Stone, small for the size of the fruit, roundish. A most delicious cherry; ripe the beginning of July. The tree is vigorous and spreading in its growth, perfectly hardy, and succeeds well as a standard or on a wall. It is not, however, a very abundant bearer, The leaves are very broad, of a dark green colour, and deeply dentated. According to the “Bon Jardinier,” this variety was raised at Choisy, near Paris, about the year 1760, by M. Gonduin, gardener to the king, Louis XV. Belle de Laecken. See Reine Hortense. BELLE DE MAGNIFIQUE (Belle de Chatenay; Belle de Sceaux ; Belle de Spa; De Plantchoury ; Morello de Charmeus).—Fruit, very large, roundish-oblate, inclining to heart-shaped. Skin, at first pale, 190 THE FRUIT MANUAL. gradually becoming suffused with red, and ultimately acquiring a uni- form clear bright red. Stalk, an inch to an inch andahalflong. Flesh, yellowish, tender, and sub-acid. Ripe from the middle and end of August. . The tree is an immense bearer, and forms a handsome pyramid. BELLE D’ORLEANS.—Fruit, medium sized, roundish, inclining to heart-shaped. Skin, pale yellowish white in the shade, but of a thin bright red next the sun, Flesh, yellowish white, tender, juicy, and rich. Ripe in the beginning and middle of June. One of the earliest and richest flavoured cherries. Belle de Petit Brie. See Reine Hortense. Belle de Prapeau. See Reine Hortense. BELLE DE ROCMONT (Bigarreau Couleur de Chair ; Bigarreau Gros Ceuret; Bigarreau Rouge; Ceuret; Caur de Pigeon; Schone von Rocmont ; Buntes Taubenherz; Marcelin; Bigarreau a Gros Fruit Blanc; Rothe Spanische),—Fruit, of medium size, not so large as the Bigar- reau ; obtuse heart-shaped, compressed on one side, which is marked with a broad and deep suture. Skin, thin and shining, of a pale yel- lowish white, with a few red dots on the shaded side, but marbled with pale and dark red on the side next the sun. Stalk, pretty stout, two inches or more in length, Flesh, white, rather tender and juicy for a Bigarreau, and of a sweet and excellent flavour. It is ripe in the end of July. The tree is hardy, pendulous in its growth, and an excellent bearer. The fruit is not of so rich a flavour as the Bigarreau ; it is earlier, and the tree being an abundant bearer it may be profitably grown as a market fruit, Belle de Sceaux. See Belle de Magnifique. Belle de Spa. See Belle de Magnifique, Belle Polonaise. See Griotte de Kleparow, Belle Supréme. See Reine Hortense, BIGARREAU (Graffion; Turkey Heart; Italian Heart; West's White Heart ; Bigarreau Tardif ; Bigarreau Gros; Bigarreau Royal ; Yellow Spanish).—Fruit, very large, obtuse heart-shaped, considerably flattened at the stalk, on the side marked with a shallow suture, and slightly depressed at the apex, less heart-shaped than most of the other Bigarreaux. Skin, finely marked with a bright red cheek, which is speckled with amber where exposed to the sun, and shading off to a paler colour interspersed with crimson dots to the shaded side, which is of a pale amber, changing to brownish yellow when fully ripe. Stalk, from an inch and a half to two inches long, stout, and inserted in a flat and considerable depression. Flesh, of a very pale yellow, very firm, crackling and juicy, with a rich, sweet, and delicious flavour, CHERRIES. 191 A cherry of first-rate excellence; ripe in the middle and end of July. The-tree is exceedingly vigorous, very hardy, an abundant bearer even when young, and admirably adapted for orchard planting. Among the French there are many varieties of the Bigarreau, several of which are mentioned by Duhamel, but there is none of them which can be identified with this unless it is the Bigarreau 4 Gros Fruit Rouge. Forsyth gives the Cerisier Ambrée of Duhamel as a synonym of this, which is decidedly an error. I have doubts whether'the Ambrée is a Bigarreau at all. In the Horticultural Society’s Catalogue Harrison’s Heart is made synonymous with this, but it is evidently different. The variety described above is the true Bigarreau, and is easily distin- guished from the Harrison’s Heart by its broader foliage and its more round and even fruit. Bigarreau 4 Gros Fruit Blanc. See Belle de Rocmont. Bigarreau Belle de Rocmont. See Belle de Rocmont. Bigarreau Blano de Drogan. See Drogan’s White Bigarreau, Bigarreau Blane Tardif de Hildesheim. See Bigarreau de Hilde- sheim. Bigarreau Couleur de Chair. See Belle de Racmont. BIGARREAU DE HILDESHEIM (Hildesheimer Ganz Spiite Knorpelkirsche ; Hildesheimer Spate Herzkirsche ; Bigarreau Blanc Tardif de Hildesheim; Bigarreau Marbré de Hildesheim).—Fruit, medium sized, heart-shaped, flattened on one side, which is marked with a shallow suture, but convex on the other. Skin, shining, pale yellow, marbled with red on the shaded side, but of a fine dark red on the side exposed to the sun. Stalk, two inches long, somewhat curved, and set in a shallow cavity. Flesh, yellow, very firm, but not par- ticularly juicy, and when well ripened of an excellent sweet flavour. The stone is large, long, and compressed, but scarcely marked with a furrow. This is a valuable cherry on account of its late ripening, which under ordinary circumstances is the end of August and beginning of September, but if grown in a shaded situation it is not ready till October, and will hang on the tree till November. The tree is a strong and vigorous grower, producing long, straight, and thick shoots, and very large oblong leaves. It is a regular and generally an abundant bearer. This variety is of German origin, and is supposed to have originated in the neigh- bourhood of Hildesheim, where it was first brought into notice by Superintendent Claudens, who communicated it to the Rev. J. C. Christ, and by whom it was first brought into notice. BIGARREAU DE HOLLANDE (Dutch Bigarreau ; Spotted Bigar- requ; Armstrong’s Bigarreau ; Hollindische Grosse; Princesse de Hol- lande; Groote Princesse).—Fruit, produced in clusters, of the largest size, regularly and handsomely heart-shaped, slightly compressed on one side and marked with a very shallow suture on the other. Skin, adhering closely to the pulp, pale yellow on the shaded side, but of a 192 THE FRUIT MANUAL. beautiful light red, marbled with fine bright carmine, on the side exposed to the sun. Stalk, an inch and a half long, stout, inserted in a shallow cavity a little on one side of the fruit. Flesh, pale yel- lowish white, juicy, sweet, and when well ripened of an exquisite piquant flavour. Stone, small for the size of the fruit, heart-shaped. An excellent cherry when well ripened ; ripe the beginning of July. The tree is an early and very abundant bearer, producing very heavy crops, a strong and vigorous grower, growing with spreading or rather drooping branches. Bigarreau de Ludwig. See Ludwig's Bigarreau. Bigarreau de Lyons. See Early Jaboulay. Bigarreau de Mai. See Bawmann’s May. BIGARREAU DE MEZEL (Bigarreau Monstrueux de Mezel ; Monstrose Marmorkirsche).—Fruit, very large, three quarters to over an inch high, and the same in width; obtuse heart-shaped, and flat- tened on both sides, one of which is marked with a slight suture, extending over the apex, where there is a slight nipple. Skin, very shiny, thick, and adhering to the flesh, of a pale rose striped with red at first, but changing to dark brown streaked with dark purple when fully ripe. Stalk, two inches and a half long, slender, set in a wide round cavity. Flesh, red, veined with pale rose, firm, juicy, and richly flavoured. A very large and handsome cherry, of excellent quality; ripe in July. It was found at Mezel, near Clermont Ferrand, in the Puy de Déme, by M. Ligier de la Prade, prior to 1846, when it was first brought into notice, but it had existed in a vineyard at that place for thirty years before and might have remained till this day without becoming known beyond the district had not a Horticultural Society been instituted which published an account of it in their bulletin, and distributed grafts. It is stated by the committee who first investigated it that 110 fruits weighed over two pounds Some confusion exists between this and Bigarreau Gros Ceuret, which is a synonym of Belle de Roemont, and in the third edition of this work I assisted in adding to it by making them synonymous. Bigarreau Gaboulais. See Harly Jaboulay. Bigarreau Gros. See Bigarreau. Bigarreau Gros Ceuret. See Belle de Rocmont. Bigarreau Gros Monstrueux. See Bigarreau de Mezel, Bigarreau Gros Noir. See Tradescant’s Heart, Bigarreau Jaboulay. See Karly Jaboulay. Bigarreau Jaune de Drogan. See Drogan’s Yellow Biyarreau, Bigarreau Lauermann. See Bigarreau Napoléon. Bigarreau Marbre de Hildesheim. See Bigarreau de Hildesheim. BIGARREAU LEGREY.—Is a small Bigarreau of a cordate shape, OHERRIES. 193 the size of Belle Agathe, and is frequently produced in clusters of two, three, and four on the same stalk, like the Cluster Cherry. It ripens at the same time as the Bigarreau, and is more curious than useful. Bigarreau Monstrueux. See Bigarreau de Mezel. Bigarreau Monstrueux de Mezel. See Bigarreau de Mezel. BIGARREAU NAPOLEON.—(Bigarreau Lauermann ; Lauermann’s- kirsche; Lauermann’s Herzkirsche ; Napoléon'’s Herzkirsche).—Fruit, very large, heart-shaped, obtuse towards the stalk, considerably flattened on one side, and marked with a shallow suture, which extends from the stalk to the apex. Skin, pale yellow dotted with red, but as it becomes perfectly ripe these dots are lost in a beautiful deep red cheek, which overspreads the side exposed to the sun, leaving only a few yellow spots. Stalk, an inch and a half long, slender, and set in a moderately deep and even cavity. Flesh, very firm, white, and reddish at the stone, abounding in a very rich, sweet, and aromatic juice. A most delicious cherry; one of the best of all the Bigarreaus, whether regarding its great size, beautiful appearance, or particular richness of flavour. It is ripe in the end of July and beginning of August. The tree is a very vigorous grower, very hardy, and not subject to gum. It may be grown either against a wall or asa standard, and particularly the latter, as it soon forms a fine, large, and handsome tree. It is also a prolific bearer. The origin of this excellent cherry is unknown. Its present name is not that by which it was first known, for Truchsess received it from Herr Baars, of Herren- hausen in 1791 under that of Grosse Lauermann’s Kirsche, which is, in all pro- bability, the original and correct one. That of Napoleon is of recent origin, having first been given by Messrs. Baumann, of Bolwyller. BIGARREAU NOIR DE SCHMIDT.—Fruit, large, heart-shaped, terminating at the apex in a sharp point, and with a slight suture on one side. Skin, shining deep black. Flesh, dark red, firm, sweet, and richly flavoured. A very fine large black Bigarreau ; ripe in July. It was introduced to this country by Mr. Rivers, and was awarded a first-class certificate by the Royal Horticultural Society in 1872. BIGARREAU NOIR HATIF.—Fruit, about medium size, small for a Bigarreau ; obtuse heart-shaped, compressed on both sides, and flattened at the stalk, and slightly marked with a suture on one side. Skin, black, smooth, and shining. Flesh, firm, very dark red, with deep-coloured juice, sweet, with a somewhat bitter mixture. Ripe the middle of July, before the other Bigarreaus. The tree is an excellent bearer. Bigarreau Papal. See Bigarreau Reverchon. Bigarreau Radowesnitzer. See Bohemian Black Bigarreau. o 194 THE FRUIT MANUAL. BIGARREAU REVERCHON (Bigarreau Papal).—Fruit, large, obtuse heart-shaped, often uneven in its outline, marked with a dis- tinct suture on one side. Skin, smooth, shining, tough, and mem- branous, at first of a yellowish white, striped and stained with red, but when perfectly ripened deep purplish red. Stalk, stout, green, an inch and a half long, inserted in a deep and irregular cavity. Flesh, with a rosy tint, firm and breaking, richly flavoured, but not very juicy. A very excellent cherry; ripe in the end of July and August. It is an Italian variety, introduced to Lyons by M. Paul Reverchon, brother of the excellent treasurer of the Congrés Pomologique. Bigarreau Ribaucourt. See Bigarreau. Bigarreau Rouge. See Belle de Rocmont. Bigarreau Royal. See Bigarreau. Bigarreau Tardif. See Bigarreau. Bigarreau Tardif de Hildesheim. See Bigarreau de Hildesheim. Black Bud of Buckinghamshire. See Corone. Black Caroon, See Corone. Black Circassian. See Black Tartarian. BLACK EAGLE.—Fruit, large, growing in clusters of two and three, produced in large bunches on the spurs; roundish heart-shaped, considerably depressed, so much so as to be almost roundish oblate. Skin, of a very deep purple, becoming almost quite black when highly ripened. Stalk, an inch and a half long, rather slender. Flesh, tender, deep purple, with a very rich, sweet, and most delicious flavour. Stone, small, and veined. A very richly flavoured and excellent cherry; ripe the beginning of July, and succeeding the May Duke. The tree is a very free grower, with much the habit of the May Duke, is quite hardy, and an excellent bearer. It succeeds well as a standard, and is also well adapted for training against a wall. This excellent cherry was raised at Downton Castle, about the year 1810, by Miss Elizabeth Knight, daughter of T. A. Knight, Esq., from the seed of the Graffion or Bigarreau, fertilised by the pollen of the May Duke. BLACK HAWK.—Large, obtuse heart-shaped, uneven in its out- line, and compressed on the sides. Skin, deep, shining, blackish purple. Stalk, about an inch and a half long. Flesh, dark purple, tolerably firm, rich, and sweet. An American cherry. Ripe in the middle and end of July. BLACK HEART (Ansell’s Fine Black; Early Black; Lacure; Spanish Black Heart; Guiyne Noire; Guigne Grosse Noire; Grosse Schwarze Herzkirsche).—Fruit, pretty large, distinctly and truly heart- shaped, undulating and uneven on its surface, sometimes quite mis- CHERRIES. 195 shapen with undulations, considerably flattened next the stalk, on the side which is marked with the suture. Skin, at first dark red, but changing as it ripens to dark blackish purple, and with a small russety dot at the apex, which is sometimes elongated to a sharp point. Stalk, from an inch and a half to an inch and three quarters long, slender. Flesh, dark red, firm, but tender, adhering a little to the stone, and of a sweet, rather rich, and agreeable flavour. Stone, large and thick. A very old and well-known cherry, which still retains its popularity. Ripe the beginning and middle of July. As an orchard variety it is still grown to a large extent, the tree being a strong grower and an abundant bearer, but there are many others which are much preferable. Black Morello. See Morello. Black Orleans. See Corone. Black Russian. See Black Tartarian. BLACK TARTARIAN (Tartarian ; Fraser’s Black; Fraser's Black Tartarian ; Fraser's Black Heart; Ronalds’ Black; Ronalds’ Large Black Heart ; Circassian; Black Circassian; Black Russian ; Fraser's Tartarische Schwarze Herzkirsche),—¥Fruit, very large, obtuse heart- shaped. Skin, shining, of a dark blackish brown, becoming quite black when ripe. , Stalk, an inch and a half to two inches long, inserted in a flatiened cavity. Flesh, purplish, rather tender than firm, juicy, and very richly flavoured. The stone is small for the size of the fruit, and obtuse heart-shaped. This most delicious cherry is ripe the end of June and beginning of July, and is in greatest perfection when grown against a wall. The tree is quite hardy, a free and vigorous grower, at first having an upright habit, but more spreading as it becomes aged. The leaves are large, and well sustained on stout foot-stalks. It is an abundant bearer, and well adapted for forcing. The merit of having introduced this excellent cherry is due to the late Mr. Hugh Ronalds, of Brentford, who, in 1794, issued a circular, a copy of which is in my possession, in which he signifies his intention of distributing it at five shillings each plant. It was subsequently brought from Russia by the late Mr. John Fraser, who distinguished himself first by his botanical discoveries in North America, and afterwards by his travels in Russia. He purchased it from a German, by whom it was cultivated in St. Petersburg, and introduced it to this country in 1796. - Bleeding Heart. See Gascoigne’s Heart. Bloodgood’s Amber. See American Amber. Bloodgood’s Honey. See American Amber, Bloodgood’s New Honey. See American Amber. BOHEMIAN BLACK BIGARREAU (Bigarreau Radowesnitzer).— Fruit, of a roundish heart-shape, even and regular in its outline, and flattened a little on one side, where it is marked with a faint suture. o 2 196 THE FRUIT MANUAL. Skin, jet black and shining. Stalk, dark green, remarkably short, . being not more than one inch and a quarter long, stout, and rather ‘deeply depressed. Flesh, quite black, firm, but not crackling, juicy, richly flavoured, and delicious. ; This is a fine large cherry, and ten days earlier than the common Bigarreau. Bouquet Amarelle. See Cluster. Bouquet Kirsche. See Cluster. BOWYER’S EARLY HEART.—Fruit, of medium size, obtuse heart-shaped. Skin, of a clear waxen yellow, marbled and tinged with red. Stalk, two inches long. Flesh, white, tender, juicy, with a sweet and particularly rich flavour. A delicious cherry of the first quality. Ripe the end of June. The tree is hardy, a free grower, and a very abundant bearer, and succeeds well as a standard. Whether as regards its fertility, or the excellence of the fruit, this variety deserves to be universally cultivated. BRANT.—Large, roundish heart-shaped, and uneven. Skin, deep dark red. Stalk, an inch and a half long, set in an angular cavity. Flesh, dark purplish red, half tender, juicy, sweet, and richly flavoured. Beginning of July. “ Brune de Bruxelles. See Ratajia. Brusselsche Rothe oder Orangen Princessenkirsche. See Carnation. Bullock’s Heart. See Ox-Heart. Buntes Taubenherz. See Belle de Rocmont. Biitiner’s Schwarze Herzkirsche. See Biittner’s Black Heart. Buschweichsel. See Cluster. Buscherkirsche. See Cluster. BUTTNER’S BLACK HEART (Biittner’s: Herzkirsche; Guigne Noire de Biittner).—Fruit, large, more so than the Black Heart, obtuse heart-shaped, flattened on one side, and marked with a suture, which extends over both sides of the fruit, but most deeply marked on that which is flattened. Skin, glossy, deep black on one side, but purplish black on the other. Stalk, an inch and a half long, set in a pretty deep cavity. Flesh, half tender, juicy, dark red, and particularly. pleasant-flavoured. This is an excellent cherry, and bears a close resemblance to the old Black Heart, but is much superior, both in size and flavour, to that variety. It ripens in the middle of July. The tree is a strong, vigorous, and upright grower, very hardy, and an excellent bearer. It succeeds well'as a standard, and might be cultivated to more advantage as an orchard variety than the old Black Heart. CHERRIES. 197 Biittner’s Gelbe Knorpelkirsche. See Biitiner's Yellow. Biittner’s Herzkirsche. See Biitiner’s Black Heart. BUTTNER’S OCTOBER (Biittner’s Spate Weichsel; Biittner’s Sep- tember and Octoberweichsel ; Biitiner’s October Sukerweichsel ; Biittner’s October Morello).—¥ ruit, large, round and flattened, somewhat oblate, with no suture, and indented at the apex, in which is the small russety dot. Skin, thin, separating freely from the flesh, and of a reddish brown colour. Stalk, slender, two inches long, set in a shallow depression. Flesh, light red, reticulated with whitish veins, juicy, and with a pleasant sub-acid flavour. This is a very excellent acid cherry, and useful for all culinary pur- poses. It ripens in October, and is the latest of all cherries. The tree is a good bearer, and succeeds well as a standard. It was raised by Biittner, of Halle. Biittner’s October Morello. See Biitfner's October: Biittner’s October Sukerweichsel. See Biittner’s October. Biittner’s Octoberweichsel. See Biittner’s October. Biittner’s Spate Weichsel. See-Biittner’s October. Biittner’s Wachsknorpelkirsche. See Bittner’s Yellow. ‘BUTTNER’S YELLOW (Biittner’s Gelbe Knorpelkirsche ; Biittner's Wachsknorpelkirsche; Jaune de Biittner; Wachsknorpelkirsche).— Fruit, medium sized, roundish heart-shaped, flattened at the stalk and on one side, and a little indented at the apex. Skin, clear pale yellow, and without any tinge of red, but if it hangs long on the tree it becomes brownish spotted. Stalk, stout, from an inch and a half to two inches long, inserted almost even with the fruit. Flesh, pale, very firm, but juicy, and of a sweet and particularly rich flavour. Stone, rather small, roundish ovate, and separates freely. It is the best of all the yellow cherries, and well deserving of culti- vation. It ripens in the middle and end of July. The tree is very healthy, vigorous, and hardy, succeeds well as a standard, and is a regular and abundant bearer. It was raised by Biittner, of Halle, and introduced in 1803. CARNATION (Crown; English Bearer of some; Grosse Cerise rouge Pédle; de Villenne; de Villennes Ambré; Griottier Rouge Péle ; Nouvelle d’ Angleterre; Rouge @’ Orange; de Portugal; Rothe Oranien- kirsche; Oranienkirsche ; Holléndischekirsche ; Fleischfarbigenkirsche ; Allendorfen Kirsche ; Brusselsche rothe oder Orangen ; Prinzenkirsche ; d’ Orange; Rouge de Bruaelles; Weisse Malvasierkirsche).—Fruit, large, round, and flattened, inclining to oblate. Skin, thin, separating freely from the flesh, glossy, light red at first, but becoming of a deeper colour as it hangs, and of a pale yellow or amber colour where shaded. Stalk, from an inch and a quarter to an inch and a half long, 198 THE FRUIT MANUAL. stout, and inserted in a shallow depression. Flesh, white, yellowish, tender, juicy, with a sweet and richly flavoured juice. The stone is of medium size, almost round, and separates freely from the flesh. This is a most excellent and richly flavoured cherry. It is ripe in the end of July. The tree is hardy and healthy, and moderately vigorous, but not a good bearer. This may account for a variety of such excellence being so little cultivated. This is an old complaint against it, for Switzer says: ‘It is no extraordinary bearer. How- ever, one or two ought to be planted for its charming variety.” This is one of the oldest cherries now found in our collections. It is first mentioned by Rea in 1665, and is subsequently enumerated in Meager’s List. With all our pomological authors it has been a commendable variety, but it is not noticed by Miller. Cerise 4 Bouquet. See Cluster. Cerise Doucette. See Belle de Choisy. Cerise Tardive. See All Stinis. Cerisier de la Toussaint. See All Saints. Cerisier Pleureur. See All Saints. Cherry Duke of Duhamel. See Jeffreys’ Duke. Chevreuse Male. See Cluster. CHAMPAGNE.—A small or medium-sized Red Duke, of a pale red colour, somewhat mottled. Stalk, about two inches long, green, and slender. Flesh, very tender, and with a brisk flavour. CHURCHILL'S HEART.—Fruit, large, heart-shaped. Skin, shining, of a clear waxen pale yellow on the shaded side, but where exposed to the sun of a bright red, mottled with dark red and orange. Stalk, two inches long, inserted in a shallow depression. Flesh, pale yellow, firm, sweet, and richly flavoured, but not very juicy. An excellent cherry, but now little cultivated. It ripens in the middle and end of July. The tree is hardy, and a good bearer, succeeds well as a standard, and in the estimation of Rogers is well adapted for orchard planting. Circassian. See Black Tartarian. CLEVELAND BIGARREAU (Cleveland).—Large, obtuse heart- shaped, sometimes with a swelling on one side near the stalk. Skin, pale yellow, with bright red next the sun, and mottled with crimson. Stalk, two inches long. Flesh, yellowish white, half tender, juicy, sweet, and richly flavoured. A very excellent cherry. Ripe the third or last week in June and early in July. CLUSTER (@ Bouquet; a trochet of Noisette, but not of Duhamel ; Trauben Amarelle; Kliftchenskirsche; Tranbenkirsche ; Bouquethirsche ; Troschkirsche ; Biischerkirsche ; Busch Wetchsel ; Flandrische Weichsel ; OHERRIES. 199 Chevreuse Mdle; Troskerskirsche ; Flanders Cluster).—Fruit, produced in clusters at the extremity of one common stalk, round, flattened at the stalk. Skin, thin, of a pale red at first, but changing the longer it hangs to dark red. Flesh, white, tender, and juicy, at first very acid, but becoming milder as it hangs on the tree. Stone, small, round, and a little compressed. It ripens in the end of July. This is cultivated more as an object of curiosity than for any real value it pos- sesses. If of use at all the only purpose it is fit for is baking or preserving. It is in all respects very similar to the Kentish, except in the singular position of the fruit on the stalk. This is caused by the flowers containing several distinct styles ; more or less of these are fertilised and produce a corresponding number of fruit. In some cases the fruit is single, but varies to six in a cluster, This is a very old variety, being known to Parkinson in 1629, by whom it was called the Flanders Cluster Cherry. Some confusion has arisen between this variety and the Cerisier 4 trochet of Duhamel, by Noisette adopting the nomenclature of the latter in his description of this, and hence the synonyms of the Cerisier 4 trochet have been applied to the Cluster Cherry. The Cerisier 4 trochet of Duhamel is a distinct variety, and is known also by the name of Trés Fertile. It is the Straussweichsel of Truchsess. COE'S LATE CARNATION.—Medium sized, roundish. Skin, reddish yellow, clouded and mottled with bright red. Stalk, two inches long. Flesh, tender, juicy, with a brisk sub-acid flavour, be- coming mellowed the longer it hangs. Ripe from the middle to the end of August, and continues to hang till September. Coeur de Pigeon. See Belle de Rocmont. Common Red. See Kentish. CORONE (Black Coroon; Black Orleans ; Belcher’s Black ; Hert- fordshire Black; Large Wild Black; E'nglische Schwarze Kronherz- kirsche; Couronne; Kerroon; Crown).—Fruit, rather below the medium size, roundish heart-shaped, marked on one side with a suture. Skin, deep shining black. Stalk, slender, two inches long, inserted in a deep, round, and narrow cavity. Flesh, dark purple, very firm, sweet, and well flavoured. Ripe in the end of July and beginning of August. A very good small cherry for orchard planting, being produced in great quan- tities, and on account of the firmness of its flesh capable of being transmitted to a distance without injury, but as a desirable variety for general purposes, it cannot bear comparison with many others in cultivation. About the end of July it is found in enormous quantities in almost all the market towns of this country under the various names of Corone, Mazzard, and Merries, although these two latter names are also applicable to other varieties. In Ellis’ “ Agriculture Improved,” for July, 1745, there is a long account of the Corone Cherry, part of which is as follows :—“ At Gaddesden we were in a great measure strangers to this cherry thirty years ago; for I believe I may be positive of it that I was the first who introduced this cherry into our parish about the year 1725, not but that it was growing in a few other places in Hertfordshire before then, as at Northchurch, a. village situate in the extremest western part of that county, where this fruit grew on standard trees in orchards, and brought great profit to their planters and owners, because in that time the Kerroon cherry was scarce and rare.” It is much grown in Buckingham and Hertfordshire. 200 THE FRUIT MANUAL. Crown. See Carnation. Crown. See Corone. D’Aremberg. See Reine Hortense. D'Orange. See Carnation. Dauphine. See Belle de Choisy. De Portugal. See Carnation. DE SOISSONS.—Fruit, medium sized, obtuse heart-shaped, a little flattened, and pitted at the apex, somewhat uneven on one side and marked with a slight suture on the other. Skin, dark red. Stalk, short, about an inch or a little more in length, and inserted in a deep cavity. Flesh, reddish, tender, and juicy, with a brisk and pleasant sub-acid flavour. A good cherry for culinary purposes; ripe in the middle and end of July. The tree is a free and erect grower, but an indifferent bearer. De St. Martin. See All Saints. De Villenne. See Carnation. De Villenne Ambré. See Carnation. DECHENAUT.—Fruit, large, roundish heart-shaped, broad at the stalk, rather flattened, and marked with a faint suture on one side. Skin, bright cornelian red, and shining, becoming darker red when quite ripe. The stalk is one inch and a half to one inch and three quarters long, inserted in a wide and deep depression. Flesh, tender and succulent, with the May Duke flavour. This is a fine large cherry, ripening about the same time as the May Duke, in the beginning of July, and is well worth cultivating. DELICATE.—ULarge, roundish, and flattened. Skin, thin and translucent, fine rich amber coloured, quite covered with mottling of crimson. Stalk, two inches long. Flesh, pale yellow, translucent, tender, juicy, sweet, and with a rich, delicious flavour. A very excellent-cherry. Ripe in the middle of July. Doctor. See American Doctor. Donna Maria. See Royal Duke. Doppelte Natte. See Double Natte. Double Glass. See Great Cornelian. DOUBLE NATTE (Doppelte Natte ; Kirsche Von der Natte; Braune Fruhkirsche).—Fruit, large for its class, roundish, but a little com- pressed on both sides, somewhat ovate towards the apex, and marked with a fine line on one side, Skin, dark brown or brownish black. Stalk, slender, slightly curved, pale green, and inserted in a flat de- pression. Sometimes the stalk is as much as three inches long, beset CHERRIES, 201 with leaves, and frequently with two fruit. Flesh, very red and juicy ; juice also red, and when well ripened of a rather rich and somewhat aromatic flavour. Stone, oval. ' A very good cherry; ripe in the beginning and middle of July. The tree is a good bearer, of rather small size, and handsome habit of growth. It is a more compact grower, and the shoots are longer, thinner, and more pendulous than the Morellos. Double Volger. See Gros Gobet. Doucette. See Belle de Choisy. DOWNER’S LATE (Downer’s Late Red; Downer’s).—Fruit, pro- duced in large bunches, medium sized, obtuse heart-shaped. Skin, of a-delicate clear red on the exposed side, but paler and mottled with pale yellow where shaded. Stalk, an inch and a half long, inserted in a shallow depression. Flesh, pale, tender, juicy, sweet, and richly flavoured. This is a very excellent late cherry, which succeeds well in this climate and is worthy of extensive cultivation. The tree is healthy, a good grower, and an excellent bearer. Ripe in the middle and end of August. It was raised at Dorchester, near Boston, U.S A., by Mr. Samuel Downer, and I first received it from America in 1847, DOWNTON. — Fruit, above medium size, very obtusely heart- shaped, almost round, and slightly compressed on one side, which is marked with a delicate suture. Skin, tender, tinged on the side next the sun with delicate red, and mottled and dotted with deep red, but pale yellow where shaded. Flesh, pale amber, transparent, tender, and juicy, with a very rich and high flavour. A most delicious cherry of the first quality. It ripens in the middle and end of July, but is earlier when grown against a wall, for which purpose it is well adapted. The tree is a strong and vigorous grower, healthy and hardy, and an excellent bearer. It succeeds well as a standard. It was raised by T. A Knight, Esq., of Downton Castle, and was first intro- duced to the notice of the Horticultural Society in 1822. Dredge’s Early White. See White Heart. Drogan’s Gelbe Knorpelkirsche. See Drogan’s Yellow Bigarreau. Drogan’s Weisse Knorpelkirsche. See Drogan’s White Bigarreau. DROGAN’S WHITE BIGARREAU (Bigarreau Blane de Drogan). —This is a very early form of the Bigarreau, being quite shrivelled wher that variety is only just ripe. It is perfectly heart-shaped, rather pointed at the apex, and flattened on one side. Skin, yellow, mottled and flushed with red on the side that is much exposed. Stalk, an inch and a half long, stout. Flesh, firm, sweet, and richly flavoured. A very desirable variety ; ripe in the middle and end of June. 202 THE FRUIT MANUAL. DROGAN’S YELLOW BIGARREAU (Bigarreau Jaune, de Dro- gan; Drogan’s Gelbe Knorpelkirsche).—Fruit, large and round, more the shape of a May Duke than a Bigarreau. Skin, a fine clear pale yellow all over, and without the least tinge of red. Stalk, an inch and a half long. Flesh, very juicy, sweet, and very nicely flavoured, but not rich. A very ornamental and beautiful cherry. Ripe in the end of July and beginning of August. DUCHESSE DE PALLUAU.—Fruit, large, one inch wide, eight- tenths of an inch long, oblate, without any suture on the side except what is indicated by a hair line, flattened and pitted at the apex, where it is marked with a yellow point. Skin, thin, of a brilliant red colour, which becomes of a dark red as it attains maturity. The common peduncle is about half an inch long, and the stalk an inch and a half. The fruit generally grows singly and rarely in pairs. Flesh, yellowish, very tender and juicy, with a brisk and agreeable acidulous flavour. Juice, pale red. Stone, roundish oval and thick. A very fine cherry of the May Duke class. It ripens in the end of July, about a fortnight after the May Duke. The tree is exactly similar to the May Duke in the growth and in the leaves. Duke. See May Duke. Dutch Bigarreau. See Bigarreau de Hollande, Dutch Morello. See Morello. EARLY AMBER (Early Amber Heart ; Rivers’ Early Amber Heart). —Fruit, above medium size, heart-shaped. Skin, pale amber, with a flush of red next the sun. Stalk, two inches long. Flesh, pale yellow, juicy, sweet, and richly flavoured. It ripens in the beginning of July. Karly Black. See Black Heart. EARLY BLACK BIGARREAU.—Fruit, large, as large as the Bohe- mian Black Bigarreau, distinctly heart-shaped, and very uneven in its outline. Skin, jet black. Stalk, an inch and a half to an inch and three quarters long. Flesh, dark purple, very tender, richly flavoured, sweet, and excellent. This is a fine early Bigarreau. Ripe in the beginning of July. Early Duke. See May Duke. EARLY JABOULAY (Bigarreau Jaboulay ; Bigarreau Gaboulais ; Bigarreau de Lyons).—Fruit, large, obtuse heart-shaped, uneven in its outline, rounded at the apex, and marked with a distinct, though not a deep suture. Skin, thin, deep amber, thickly mottled with blotches and dots of blood red of a bright colour ; sometimes it is quite pale and amber-coloured, with a little red on it in dots and spots; when OHERRIES. 208 fully exposed and allowed to hang it is more overspread with red and becomes nearly black. Stalk, an inch and a half to two inches long, rather deeply inserted. Flesh, quite pale and opaline, very tender and very juicy, sweet, and of excellent flavour. Juice, pale. A first-rate early cherry; ripe out of doors in the end of June, but in an orchard-house in the end of May and beginning of June. It is not a Bigarreau but a Gean. EARLY LYONS (Guigne Hdtive de Lyons; Rose de Lyons).— Fruit, of the largest size, obtuse heart-shaped, rather bossed on its surface, and flattened on one side, which is marked with the suture. Skin, of a mahogany colour, deeply mottled with blood red. Stalk, about an inch and a half long, stout, and not deeply inserted. Flesh, tender, deeply stained with red, and of excellent flavour. Juice, red. An excellent and very handsome early cherry, ripening at the same time as Early Jaboulay, but much larger and of darker colour. EARLY MAY (Small May; Small Early May; May; Nain a Fruit rond précoce; Nain précoce ; Indulle ; Petit Cerise ronde précoce ; Petit Cerise rouge précoce; Frithe Zwergweichsel ; Weisse Sauer Kirsche ; Frithe Kleine Runde Zwergweichsel).—Fruit, small, round, and a little flattened both at the stalk and the apex. Skin, bright red at first, but the longer it hangs it becomes of a dark red. Stalk, about an inch long, slender, set in a shallow depression. Flesh, red, tender, juicy, and briskly acid. Stone, very small and round. One of the earliest cherries ; ripe in the middle of June, but now not worth cultivation, since there are so many other varieties which are almost equally as early and very superior to it as dessert fruits. It has for centuries been cultivated in this country, but more on account of its earliness than for any other merit it possesses. The tree is of dwarf habit of growth, with slender and pendant shoots. It is tender, and requires the protection of a wall, but is unworthy of such a situation. Early May Duke. See May Duke. EARLY PROLIFIC.—Fruit, above medium size, obtuse heart- shaped. Skin, pale amber, mottled with crimson. Stalk, two inches long. Flesh, tolerably firm, juicy, rich, sweet, and delicious. Ripe in the end of June. EARLY PURPLE GEAN (Early Purple Griotte; Friihe Schwarze Herzkirsche; German May Duke; Hative de Boutamand. —Fruit, large, obtuse heart-shaped, a little flattened on one side. Skin, of a uniform shining dark purple, almost black. Stalk, slender, from two to two and a half inches long, inserted in a pretty wide but shallow depression. Flesh, dark purple, tender, and very juicy, with a particularly rich, sweet flavour. A most delicious cherry ; ripe on a wall the last week of May or 204 THE FRUIT MANUAL. first of June. It is as early as the Early May, and about a fortnight earlier than the May Duke, to both of which it is far superior in rich- ness of flavour. The tree is vigorous and healthy, succeeds well as a standard, and is an excellent bearer, but it requires to be grown on the Mahaleb stock. To orchardists this would prove a valuable acquisition, both as regards the earliness and the rich flavour of the fruit. This variety was received by the London Horticultural Society from Decandolle, of Geneva, in 1822; and by M. Decandolle it was procured from M. Baumann, of Bolwyller. Early Purple Griotte. See Harly Purple Gean. EARLY RED BIGARREAU (Bigarreau Rouge de Gouben).— The fruit is large, about the size of the ordinary Bigarreau, but of a decided heart-shape. The skin is bright red and transparent, like that of Belle de Choisy. The stalk is from an inch and a half to an inch and three qnarters long. Flesh, firm, rich, sweet, and excellent. This is a very excellent early cherry, ripening from the middle to the end of June, and quite ripe before the old Bigarreau begins to colour. The tree is like a Duke in its habit of growth, but the fruit is so delicately heart-shaped, and the flesh so firm, that it must be classed among the Bigarreaus. Early Richmond. See Kentish. EARLY RIVERS.—Fruit, produced in clusters of ten or twelve, two to four being on one peduncle ; large, nearly an inch in diameter, roundish heart-shaped, somewhat uneven and indented on the surface, marked with a faint suture, and slightly pitted on the apex, where there is a distinct style-point. Skin, shining deep black. Stalk, an inch and three quarters long, rather slender, green, and with a small, rather deeply-imbedded disk. Flesh, very tender, sweet, and agree- ably flavoured. Stone, extremely small. A very excellent cherry ; ripe in the end of June. The tree is an abundant bearer. This is a seedling, raised by Mr. Rivers from Early Purple Gean. The tree first produced fruit in 1869, and it received a First Class Certificate from the Koyal Horticultural Society in 1872. Elkhorn. See Tradescant’s Heart. ELTON. — Fruit, large, handsomely heart-shaped. Skin, pale waxen yellow on the shaded side, but beautifully mottled and dotted with bright red on the exposed side. Stalk, pretty stout, from two to two and a quarter inches long, set in a shallow depression. Flesh, pale, more tender than firm, juicy, sweet, and of a very rich flavour. Stone, medium sized, ovate. A very valuable and deliciously flavoured cherry ; ripe in the begin- ning and middle of July. CHERRIES. 205 The tree is a strong and vigorous grower, hardy, healthy, and an excellent bearer. It succeeds well either as a standard or against a wall. The leaves are very long, more so than those of the Bigarreau, and hang down. The flowers are also of large size. This variety was raised in 1806, by T. A. Knight, Esq., from the Bigarreau or Graffion, impregnated with the White Heart. EMPRESS EUGENIE (Impératrice Eugénie).—Fruit, large, round- ish, inclining to oblate, marked on one side by a deep suture, which terminates at the apex in a long grey style-point. Skin, thin, bright red, changing to dark purplish red. Flesh, pretty firm, very juicy, sweet, sugary, and with a fine refreshing acidity. A very fine form of May Duke, ripening a week earlier than that variety. It originated in a vineyard at Belleville, near Paris, where it was discovered by M. Varenne, and it was first propagated by M. A. Gonthier in 1855. English Bearer. See Carnation. Englische Schwarze. See Corone. Flanders Cluster. See Cluster. Flandrische Weichsel. See Cluster. Fleischfarbigen Kirsche. See Carnation. FLEMISH.—Some pomologists have fallen into the mistake of regarding this cherry as synonymous with Gros Gobet; others think it the same as the Kentish, to which it bears a resemblance ; but the Kentish and Flemish are decidedly different. The fruit of the two is somewhat similar ; but the trees of the Flemish are less drooping than those of the Kentish, and the fruit is smaller, and about eight or ten days later. Any one who examines the two varieties as they are grown in the Kentish orchards will see at once that the varieties are different. FLORENCE (Knevett’s Late Bigarreau).— Fruit, large, heart- shaped, flattened at the stalk, rather blunt towards the apex, and compressed on one side, which is marked with a shallow suture or fine line. Skin, smooth and shining, pale yellow mottled with red on the shaded side, but of a clear bright red dotted with deeper red on the side exposed to the sun. Stalk, about two inches long, slender, and inserted in a rather deep and wide cavity. Flesh, white, firm, and very juicy, of a rich, sweet, and delicious flavour. A cherry of first-rate quality, having some resemblance to a Bigar- reau, but with a more tender and juicy flesh. It ripens about the beginning and middle of August, being sometimes later than the Bigarreau and Elton. The tree is of moderate size, and of a spreading habit of growth ; it 206 THE FRUIT MANUAL. ig an excellent bearer after being planted a few years, and requires to be planted against a wall. This variety was imported from Florence towards the latter part of the last cen- tury, and was planted at Hallingbury Place, in Essex. Four-to-the-Pound. See Tobacco-Leaved. Fraser’s Black. See Black Tartarian. Fraser’s Black Heart. See Black Tartarian. Fraser’s Black Tartarian, See Black Tartarian. Fraser’s Tartarische Schwarze Herzkirsche. See Black Tartarian. Fraser’s White Tartarian. See White Tartarian. Fraser’s White Transparent. See White Tartarian, FROGMORE EARLY (Frogmore Early Bigarreau).—Fruit, large, obtuse heart-shaped, compressed on the side, and with a faint suture. Skin, pale waxen yellow in the shade, suffused with deep red next the sun. Stalk, two inches long, with a very small receptacle. Flesh, remarkably tender and melting, as much so as in a Gean, very juicy, and with an excellent flavour. A delicious cherry, as early as the May Duke. The tree is an abundant bearer. Frogmore Early Bigarreau. See Frogmore Early. FROGMORE MORELLO.—This is a large form of the old Morello. Friithe Kleine Runde Zwergweichsel. See Karly May. Frithe Schwarze Herzkirsche. See Early Purple Gean. Frithe Zwergweichsel. See Early May. GASCOIGNE’S HEART (Gascoign ; Curan ; Bleeding Heart ; Gascoigne ; Herefordshire Heart; Red Heart of some collections; Guigne Rouge Hative).—Fruit, above medium size, heart-shaped, broad at the stalk, and terminating at the apex in an acute swollen point; on one side it is marked with a rather deep suture, which extends from the stalk across the apex and continues like a fine line on the other side. Skin, entirely covered with bright red, particularly on one side and round the apex, but on the other parts it is paler and mottled. Stalk, two inches long, slender, and very slightly depressed. Flesh, yellowish white, half tender, juicy, and sweet. Stone, rather large and ovate. A very old variety of cherry, now rarely cultivated, being much in- ferior to the sorts which are generally grown. It ripens about the beginning or middle of July. The tree is rather a strong grower, but an indifferent bearer. This is one of the oldest varieties of cherries of which we have any record. It is mentioned by Parkinson, who says “ it is known but to a few.” German May Duke. See Early Purple Gean. CHERRIES. 207 Glimmert. See Gros Gobet. Gobet & Courte Queue. See Gros Gobet. GOVERNOR WOOD.—Fruit, large, obtuse heart-shaped. Skin, pale yellow, washed and mottled with bright red. Stalk, an inch and a at long. Flesh, half-tender, juicy, sweet, and very richly fla- voured. A very excellent cherry ; ripe in the beginning of July. Graffion. See Bigarreau. Grand Glimmert. See Gros Gobet. Grande Zeelandoise. See Gros Gobet. GREAT CORNELIAN (Double Glass).—Very large, oblate, marked on one side with a very deep suture, which quite divides the fruit. Skin, thin and translucent, at first of a light red, but becoming darker as it ripens. Stalk, an inch and a half long. Flesh, yellowish, tender, very juicy, with a fine sub-acid, vinous, and rich flavour. Ripe in the beginning of July. GRIOTTE DE CHAUX.—Large, roundish-oblate. Skin, dark red and shining. Stalk, two inches long, and slender. Flesh, dark, tender, melting, and very juicy, with a brisk sub-acid flavour. This is a mild flavoured Morello ; ripe about the end of July. GRIOTTE IMPERIALE.—A fine large obtuse heart-shaped cherry, of a dark mahogany colour. Stalk, not more than an inch long, very stout. Flesh, deep dark red, briskly acid, but not austere. A handsome black Morello cherry, which hangs till the end of August. GRIOTTE DE KLEPAROW (Belle Polonaise).—Medium sized, roundish-oblate. Skin, dark red. Stalk, two inches long. Flesh, dark, tender, and juicy, with a rich, sweet, and sub-acid flavour. A mild flavoured Morello; ripe in the end of July. Griotte de Portugal. See Archduke. Griotte Ordinaire du Morel. See Morello. ~- Griottier de Choisy. See Belle de Choisy. Griottier de Palembre. See Belle de Choisy. Griottier Rouge Pale. See Carnation. Groote Princess. See Bigarreau de Hollande. Gros Ceeuret. See Belle de Rocmont. GROS GOBET (Montmorency ; Montmorency & Courte Queue ; Gobet a Courte Queue ; Montmorency a Gros Fruit; Cerise @ Courte Queue ; Cerise a Courte Queue de Provence; Grosser Gobet; Weichsel mit Kur- zen Stiel; Grosse Montmorency mit Kurzen Stiel ; Volgers-Volger, or Double Volger ; Glimmert; Grand Glimmert ; Guldemonds-kers ; Gul- 208 THE FRUIT MANUAL. dewagens-kers; Rosenoble ; Schimmelpennings-kers ; Zeelandoise; Grande Zeelandoise ; Yellow Ramonde),—Fruit, above medium size, oblate, very much flattened at both ends, and marked on one side with a deep suture. Skin, smooth and shining, of a fine clear red at first, but becoming of a dark red the longer it hangs. Stalk, very short and thick, from half an inch to an inch in length, and set in a deep cavity, which has a deep groove on one side of it, formed by the suture. Flesh, white, tender, very juicy, and briskly acid ; but when allowed to hang and become perfectly ripe, it is more agreeably and pleasantly flavoured. Stone, medium sized, roundish, and adhering pretty closely to the flesh. This variety is only fit for preserving. It ripens about the middle and end of July. The tree is an indifferent bearer, and on that account is almost out of cultivation. This cherry is by many called the Flemish, and by others the Kentish, but both of these are quite distinct varieties. Forsyth has evidently called it the Kentish, on the authority of Duhamel, for the description he has given of that variety is the same as that of Duhamel for Gros Gobet, and not of the true Kentish. Lindley very properly describes it separately from the Kentish, under the name of Montmorency, accompanied with Duhamel’s synonyms, Grosse Cerise Rouge Pale. See Carnation. Grosse de Wagnelée. See Reine Hortense. Grosse Montmorency mit Kurzen Stiel. See Gros Gobet. Grosse Schwarze Herzkirsche. See Black Heart. Grosser Gobet. See Gros Gobet. Griine Kirsche. See All Saints. Guigne Grosse Noire. See Black Heart. Guigne Hative de Boutamand. See Early’ Purple Gean. Guigne Noire. See Black Heart. Guigne Noire de Biittner. See Biittner’s Black Heurt. Guigne Noire de Strass. See Reine Hortense. Guigne Noire Tardive. See Tradescant’s Heart. Guigne Précoce de Werder. See Werder’s Early Heart. Guigne Rouge Hative. See Gascoigne’s Heart. Guignier 4 Feuilles de Tabac. See Tobacco-leaved, Guignier 2 Rameaux Pendants. See ll Saints. Guldemonds-kers. See Gros Gobet. Guldewagens-kers. See Gros Gobet. GUIGNE TRES PRECOCE.—Fruit, rather small, and not quite medium sized, obtuse heart-shaped, and rather uneven in its outline. Skin, quite black. Stalk, an inch and a half long, slender, deeply CHERRIES. 209 inserted in a rather wide cavity. Flesh, very tender, juicy, and of good flavour. Juice, coloured. A very early black gean; a week earlier than Early Purple Gean, and ripe in the middle and end of June. In an orchard-house it is ripe in the end of May and beginning of June. HARRISON'S HEART (White Bigarreau; Harrison's Duke).— Fruit, medium sized, heart-shaped, flattened near the stalk, on the side which is marked with a shallow suture, which is not indented, but represented by a small point or nipple, as in some of the peaches, where the style-point is. Skin, at first of a pale yellowish colour, thickly speckled and covered with red, but as it ripens it is completely over- spread, and thickly mottled and spotted with blood red, except at the apex, where the red is not so thick. Flesh, firm, but less so than the Bigarreau ; yellowish white, rayed with white, juicy and well flavoured, but not so rich as the Bigarreau. This has for some years been confounded with the Bigarreau. The true Har- rison’s Heart is now very seldom met with, and the opinion has gone abroad that it is synonymous with the Bigarreau. The characters, however, are very distinct; the Bigarreau is of a roundish heart-shape, while the other is of a true heart-shape; the apex of the Bigarreau is pitted, that of this is nippled; the colour of the Bigarreau is pale, and only dark red next the sun; this is almost entirely over- spread with red, and spotted with blood red. The stalk of Harrison’s Heart is more slender than that of the Bigarreau ; the latter ripens in the second week in July, the former in the second of August. Hative de Lyon. See Early Lyons. Hildesheimer Ganz Spite Knorpelkirsche. See Bigarreau de Hil- desheim. Hildesheimer Spite Herzkirsche. See Bigarreau de Hildesheim. Hollandischekirsche. See Carnation. Herefordshire Black. See Corone. Herefordshire Heart. See Gascoigne’s Heart. HOGG@’S BLACK GEAN.—Fruit, medium sized, obtuse heart- shaped. Skin, black and shining. Stalk, an inch and a half long. Flesh, dark, very tender, richly flavoured, and very sweet. Ripe in the beginning of July. HOGG’S RED GEAN.—Fruit, medium sized, roundish, inclining to heart-shaped. Skin, red, freckled with amber yellow. Stalk, an inch and a half long. Flesh, yellowish, very tender and juicy, sweet, and richly flavoured. Ripe in the beginning of July. Hollandische Grosse. See Bigarreau de Hollande. HUNGARIAN GEAN.—Fruit, rather below the medium size, obtuse heart-shaped. Skin, amber-coloured, mottled with red on the side P 210 THE FRUIT MANUAL. exposed to the sun. Flesh, half tender, whitish, tolerably sweet and tender. Stone, large and ovate. A variety of second-rate quality ; ripe in July. The tree succeeds well as a standard, and is an abundant bearer. Hybrid de Laecken. See Reine Hortense. Impératrice Eugénie. See Empress Hugénie. Indulle. See Harly May. Italian Heart. See Bigarreau. Jaune de Biittner. See Biittner’s Yellow. JEFFREYS’ DUKE (Cherry Duke of Duhamel; Jeffreys’ Royal; Jeffreys’ Royal Caroon ; Royale; Konigliche Weichselbaum der Chery Duke; Koénigliche Sussweichsel).—Fruit, about medium size, smaller than the May Duke, round, and flattened at both ends. Skin, of a fine deep red, which changes to very dark red the longer it hangs. Stalk, about an inch and a half long, inserted in a shallow cavity. Flesh, pale red, tender, very juicy, sweet, and richly flavoured. An excellent cherry of first-rate quality. It is in season at the same time as the May Duke, but instead of being acid it is quite sweet, before attaining its dark colour. Ripe the beginning and middle of July. The tree is peculiar in its growth, being of a very compact and upright habit, and never makes much wood in a season; the shoots are very short, and thickly set with bloom buds. It succeeds well either as a standard or against a wall, and is an abundant bearer. It is said by Mr. Lindley that this variety was introduced by Jeffreys, of the Brompton Park Nursery, who died in 1785. The first notice 1 find of it, in the catalogues of that nursery, is in 1785, from which time it is called Royal and New Royal, except in one instance in 1790, when it is entered as Jeffreys’ Seedling. In Miller & Sweet's catalogue for 1790, it is called Jeffreys’ fine new seedling. Jeffreys’ Royal Caroon. See Jeffreys’ Duke, JOC-0-SOT.—Fruit, large and handsome, somewhat obtusely heart- shaped, compressed on the sides, and deeply indented at the apex. Skin, shining, of a deep brownish black colour. Stalk, two inches long. Flesh, dark brownish red, tender, juicy, rich, and sweet. Ripe in the middle of July. KENNICOTT.—Fruit, large, roundish heart-shaped, and compressed on the sides. Skin, of a fine amber yellow, considerably mottled with deep glossy red. Flesh, yellowish white, firm, juicy, rich, and sweet. Ripe in the beginning and middle of August. KENTISH Ne Red; Early Richmond ; Pie Cherry ; Sussex ; Virginian May).—Fruit, medium sized, round, and inclining to oblate in shape, marked on one side with a very faint suture, which in some specimens is not distinguishable, pitted at the apex, in which is a small style-point. Skin, at first pale flesh-coloured, but changing to clear deep red, and when allowed to hang it assumes a very dark and almost CHERRIES. 211 black colour. Stalk, varying from an inch to an inch and a half long, pretty stout, and inserted in a considerable depression. Flesh, yel- lowish, tender, juicy, and briskly flavoured. Stone, medium-sized, ovate, and flattened, adhering firmly to the stalk, so much so that it may be drawn out, leaving the fruit entire. This is larger than the Flemish, and a superior variety. It is the best cooking cherry, and is ripe in the middle and end of July. Kirsche von der Natte. See Double Natte. Kirtland’s Mammoth. See Mammoth. Kirtland’s Mary. See Mary. Kliiftchenkirsche. See Cluster. Knevett’s Late Bigarreau. See Florence. KNIGHT’S EARLY BLACK.—Fruit, large, obtuse heart-shaped, irregular and uneven on its surface. Skin, dark dull red, becoming almost black when fully ripe. Stalk, two inches long, inserted in a deep and rather wide cavity. Flesh, dark purple, tender, juicy, and sweet, richly and highly flavoured. Stone, small and roundish. A delicious early cherry, ripe on standards in the end of June and beginning of July, about a week or ten days earlier than the May Duke. The tree is a free grower, strong, and vigorous, and a very abundant bearer. It succeeds well as a standard, but is well deserving of a wall, when the fruit will be much improved and produce much earlier than on standards. This valuable cherry was raised by T. A. Knight, Esq., about the year 1810, from the seed of the Bigarreau impregnated with the pollen of the May Duke, Kénigliche Sussweichsel. See Jeffreys’ Duke. Kénigliche Weichselbaum der Chery Duke. See Jeffreys’ Duke. Kronherzkirsche. See Corone. Lacure. See Black Heart. LADY SOUTHAMPTON’S.—This is a medium sized, yellow, heart- shaped cherry, of the Bigarreau class, with firm, but not juicy, flesh. It is now very little cultivated, and is but a worthless variety. Ripe in the end of July and beginning of August. Large Black Bigarreau. See Tradescant’s Heart. Large May Duke. See May Duke. Large Wild Black. See Corone. LATE BIGARREAU.—Fruit, large, obtuse heart-shaped, and uneven in its outline, broadly and deeply indented at the apex. Skin of a fine rich yellow, with a bright red cheek, which sometimes extends over the whole surface. Stalk, an inch and a half long. Flesh, yellowish, considerably firm, sweet, and agreeably flavoured. . A large and handsome late Bigarreau. Ripe in the middle of August. The tree is very a . ee P 212 THE FRUIT MANUAL. LATE DUKE (Anglaise Tardive).—Fruit, large, obtusely heart- shaped, and somewhat compressed. Skin, shining, ofa fine bright red, which becomes darker as it ripens. Stalk, an inch and a half to two inches long. Flesh, pale yellow, tender, juicy, and richly flavoured. Ripe in the middle and end of August. Late Morello. See Morello. LATE PURPLE GEAN.—This is a fine late Black Gean, ripening in the latter end of July. Lauermann’s Herzkirsche. See Bigarreau Napoléon. Lauermann’s Kirsche. See Bigarreau Napoléon. LEMERCIER. See Reine Hortense. There is a Lemercier grown by Mr. Rivers which is later than Reine Hortense, and, before it is quite ripe, considerably more acid than that variety. The tree has also a more rigid and upright growth, like the Dukes; but it is evidently a seminal variety of Reine Hortense, and, being a better bearer, is perhaps the preferable kind to grow of that admirable cherry. Lion’s Heart. See Oa Heart. LOGAN.—Fruit, above medium size, obtuse heart-shaped. Skin, deep blackish purple. Stalk, aninch andahalflong. Flesh, brownish red, almost firm, juicy, sweet, and richly flavoured. Ripe in the middle and end of July. The tree blooms late. Louis XVIII. See Reine Hortense. LUDWIG’S BIGARREAU (Biyarreau de Ludwig.)—Fruit, large and perfectly heart-shaped, terminating at the apex in a sharp point, with a slightly marked suture on one side. Skin, shining, of a fine bright red colour, which is evenly distributed over the whole surface, except that it is a little paler on the shaded side. Flesh, pale yellow, very tender and melting, much more so than Bigarreaus generally are. A delicious early Bigarreau, ripening just after the Early Red Bigarreau, in the end of June and beginning of July. LUKE WARD’S (Lukewards)—Fruit, medium sized, obtuse heart- shaped. Skin, dark brownish red, becoming almost black as it ripens. Stalk, about two inches long. Flesh, half tender, dark purple, juicy, sweet, and richly flavoured. An excellent cherry, superior in quality to either the Black Heart or Corone. Itis ripe in the end of July and beginning of August. The tree is a free grower, hardy, healthy, but a bad bearer, and on that account its cultivation has to a great extent been discontinued. This is one of the oldest cherries known in this country, and seems to have been held in great estimation by all cultivators of fruit and fruit trees from Par- kinson to Miller, as there is scarcely any of the horticultural writers who have not mentioned it. It is first mentioned by Parkinson in 1629. . CHERRIES. 218 MAMMOTH (Kirtland’s Mammoth).—Fruit, very large, often. an inch and an eighth in diameter; obtuse heart-shaped. Skin, clear yellow, flushed and marbled with red.. Stalk, an inch and a quarter long. Flesh, half tender, juicy, sweet, and very richly flavoured. This is a magnificent cherry. Ripe in the middle and end of July. MANNING'S MOTTLED.—Fruit, above medium size, obtusely heart-shaped, and flattened on one side. Skin, amber-coloured, finely mottled, and flushed with red, somewhat translucent and shining. Stalk, slender, two inches long. Flesh, yellow, tender, juicy, sweet, and richly flavoured. Ripe in the middle of July. Marbeuf. See All Saints. Marcelin. See Belle de Rocmont. MARY (Kirtland’s Mary).—Large, roundish heart-shaped, and handsome. Skin, very much mottled with deep rich red on a yellow ground, and, when much exposed to the sun, almost entirely of a rich glossy red. Stalk, from one inch and a half to two inches long. Flesh, pale yellow, firm, rich, and juicy, with a sweet and high flavour. This is a very beautiful and very fine cherry. Ripe in the middle and end of July. May. See Early May. MAY DUKE (Duke ; Early Duke; Early May Duke; Large May Duke; Morris’ Duke; Morris’ Early Duke; Benham's Fine Early Duke; Thompson’s Duke; Portugal Duke; Buchanan’s Early Duke ; Millett’s Late Heart Duke; Angleterre Hative; Royale Hative).— Fruit, large, roundish, flattened at both ends, indented at the apex, in the centre of which there is a small dot of russet. A very shallow but distinct suture extends all round the fruit. Skin, at first of a red cornelian colour, but becoming of a dark red when fully ripened. Stalk, about an inch and a half long, supported on a common peduncle, which bears several others. Flesh, red, tender, juicy, and richly flavoured. Juice, dark coloured, and it stains red. Stone, small, nearly round, and slightly flattened. The tree is a free grower, with a characteristic upright habit, hardy, an excellent bearer, and the variety is one of the best for forcing. It is ripe in the middle of July. This is a very old variety. De Meruer. See Reine Hortense. Merveille de Hollande. See Reine Hortense. Merveille de Septembre, See Tardive de Mans, Milan. See Morello. Millett’s Early Heart Duke. See May Duke, 214 THE FRUIT MANUAL. Monats-amarelle. See All Saints. Monats-weichsel. See All Saints. Monstrése Marmorkirsche. See Bigarreau de Mezel. Monstrueuse de Bavay. See Reine Hortense. Monstrueuse de Jodoigne. See Reine Hortense. Montmorency. See Gros Gobet. Montmorency & Courte Queue. See Gros Gobet. Montmorency a Gros Fruit. See Gros Gobet. Morelle. See Morello. MORELLO (4gnate or Murillo; Milan; Black Morello; Dutch Morello ; Late Morello; Ronalds’ Large Morello; Cerise du Morel ; Griotte Ordinaire du Morel ; Morelle ; Crown Morello).—Fruit, large, roundish, inclining to heart-shaped ; compressed a little on one side, which is marked with a slight suture, and somewhat depressed at the apex. Skin, dark red, but changing to a deeper colour, and becoming almost black the longer it hangs on the tree. Stalk, from an inch and a half to two inches long, inserted in a slight depression. Flesh, deep purplish red, tender, juicy, and briskly acid, but when allowed to hang till it attains its darkest colour, it is rich and agreeably flavoured. This is the best of all the cherries for culinary purposes, either for preserving or to be used in confectionery. It ripens in July and August, and will continue on the tree as late as September. The tree is of a spreading habit of growth, with pendulous shoots; it is very hardy, and an abundant bearer. It succeeds well as a standard, but is generally grown against a wall exposed to the north, where it produces its fruit of greater size and much later, and attains greater perfection than any other variety of fruit would do in a similar situation. This is a very old variety, being mentioned by Parkinson in 1629, and it appears to me that “ The great bearing cherry of Master Millen” of the same author is the same as the Morello, and hence Switzer calls it the “ Milan ”’ : “ is a reasonable great red cherry bearing plentifully although it bee planted against a north wall, yet it will bee late ripe, but of an indifferent, sweet, and good relish.” Morello de Charmeux. See Belle Magnifique. Morestein. See Reine Hortense. Morris’ Duke. See May Duke. Morris’ Early Duke. See May Duke. Nain & Fruit Rond Précoce. See Early May. Nain Précoce. See Harly May. NAPOLEON NOIR.—Is a medium sized very early Black Heart, = an uneven surface. The stone is very small. It is a most delicious cherry. CHERRIES. 215 Napoleon’s Hertzkirsche. See Bigarreau Napoléon. Noir de Tartarie. See Black Tartarian. Nouvelle d’Angleterre. See Carnation. NOUVELLE ROYALE.—Fruit, large, much more so than the May Duke, but similar to it in shape, and somewhat uneven in its outline. Skin, red at first, but becoming quite black the longer it hangs. Stalk, an inch and a quarter to an inch anda half long. Flesh, tender, juicy, and with the flavour of the May Duke. This is a late Duke cherry, well worthy of a place in every collection. Tt Hie in the end of July, and the tree has a fine compact pyramidal habit. Ochsenherzkirsche. See Ox Heart. Octoberkirsche. See All Saints. OHIO BEAUTY.—Fruit, large, obtuse heart-shaped. Skin, pale yellow, overspread with red. Flesh, pale, tender, brisk, and juicy. Ripe in the beginning of July. Oranienkirsche. See Carnation. OSCEOLA.—Fruit, above medium size, heart-shaped, and with a deep suture on one side, Skin, dark purplish red, almost black. Stalk, about two inches long. Flesh, liver-coloured, tender, very juicy, rich, and sweet. Ripe in the middle and end of July. OSTHEIM (Ostheimer Kirsche; Ostheimer Weichsel).—Fruit, large, round, flattened at both ends, and very slightly compressed on the side. Skin, dark red, changing as it ripens to dark purplish red. Stalk, from an inch and a half to two inches long, placed in a wide and shallow depression. Flesh, dark red, tender, juicy, with a pleasant, sweet, and sub-acid flavour. Stone, small, roundish oval. An excellent preserving cherry, not so acid as the Morello. It is ripe the end of July. The tree forms a thick, bushy head, with long, slender, and pendulous shoots; it is an abundant bearer, and better suited for a dwarf than a standard. Ostheimer Kirsche. See Ostheim. Ostheimer Weichsel. See Ostheim. Ounce Cherry. See Tobacco-Leaved. OX HEART (Lion’s Heart ; Bullock's Heart; Ochsenherzkirsche).— Fruit, large, obtuse heart-shaped, flattened on one side, which is marked with a suture. Skin, shining, dark purplish red, Stalk, two inches long, placed in a shallow depression. Flesh, somewhat firm, dark red, with a brisk and pleasant flavour, which is considerably richer when the fruit is highly ripened. Stone, roundish oval. A large, handsome, and very excellent cherry. It ripens in the end of July. 216 THE FRUIT MANUAL. PARAMDAM (Baramdam).—Small and round, not quite half an inch in diameter. Skin, pale red. Stalk, an inch long. Flesh, pale, tender, with an agreeable and lively acidity. It ripens in the end of July. The tree is of very diminutive growth ; one in my possession, not less than 100 years old, being little more than seven feet high, and the stem not so thick as a man’s arm. This is a variety of the native Cerasus vulgaris. It was first brought to my notice by a reference to Hitt’s “Treatise of Fruit Trees,” and on application to my friend, the Rev. Henry Manton, of Sleaford, he was so good as to procure me trees from the very holt to which Hitt refers in the following account of it:-— “TI have near Sleaford in Lincolnshire met with a different kind of cherry to any of the former; it is called the Baramdam, which is the name of the place where it grows, in a perfect wild manner, so that not any one can give account of their being planted. Mr. Pattison, the proprietor of the land, and present in- habitant, is now (1755) about sixty years of age, who told me their number was greatly increased in his time ; and he further added that the same land had been ‘the property of his father and grandfather, both of whom he knew very well, but neither of them was ever able to give him any account of its being planted. And I am by just reasons prompt to say there is no marks of art in any part of the Holt, but they increase by suckers like black thorns, and bear upon as small bushes. I have more than once curiously examined them; for, soon after the time that I first saw them, I entered into a contract with the right honourable Lord Robert Manners, which engaged me to reside the greatest part of my time at Bloxholme, which is no more than five miles from Baramdam. I have got some ae ai of the kind under my care, which thrive well and bear plentifully ; though efore I saw the original Holt, I had been told they would not thrive in any other place ; but I find them quite to the contrary, for they will grow and bear upon moist spungy land, where other cherries will not live long. This I have seen near Ancaster, where I bought some young plants, and there was a larger tree in that ground than any one at Baramdam; it was quite healthy and free from moss, notwithstanding its roots were in water the greatest part of the year. “ They will root well the first year of laying, and I think that the best way to propagate them; for the common kinds made use of for stocks are not so good, being subject to make strong downright roots, whereas these are very fibrous, and grow very near the surface. “Thave propagated the Duke Cherry upon them, and it is not so subject to blights as it is upon the wild black or red, though it does not make so strong shoots ; but I think it is the better for that, for dwarfs or espaliers. “The trees upon their own roots never grow to be large ones, and the leaves are small and smooth, and are of a bright colour; the young shoots are small, much like those of the Morella, and bear their fruit like them, the greatest part of which ripens in August, and but few in July. “It is a middle-sized round cherry, of a red colour, and its taste is not quite so sweet as some others; though it is not a sour cherry, yet it has some little flavour of bitter in it, like the wild black.” Petit Cerise Rond Précoce. See Early May. Petit Cerise Rouge Précoce. See arly May. De Palembre. See Belle de Choisy. Pie Cherry. See Kentish, Plantchoury. See Belle Magnifique. PONTIAC.—Fruit, large, obtuse heart-shaped, compressed on the CHERRIES, 217 sides, Skin, dark purplish red, nearly black. Stalk, an inch and a half to two inches long. Flesh, purplish red, half tender, juicy, sweet, and agreeable. It ripens in the latter end of July. Portugal Duke. See May Duke. POWHATTAN.—Fruit, medium sized, roundish heart-shaped, com- pressed on the sides, uneven in its outline. Skin, brownish red and glossy. Stalk, two inches long. Flesh, rich purplish red, half tender, juicy, sweet, but not highly flavoured. Ii ripens in the end of July. Princesse de Hollande. See Bigarreau de Hollande. Quatre ala Livre. See Tobacco-leaved. RATAFIA (Brune de Bruxelles ; Ratafia Weichsel; Brusseler Braune ; Brusselsche Bruyn).—Fruit, medium sized, round, and a little flattened on both sides, marked with a very faint suture on one side. Skin, dark brown, nearly black, and very shining. Stalk, an inch and a half to two inches long, placed in a shallow depression. Flesh, dark red, tender and juicy, with a briskly acid flavour, but which it loses and becomes richer the longer the fruit hangs on the tree. Stone, medium sized, ovate, and adhering closely to the flesh. This variety ripens in August. It has a close resemblance to the Morello, but is much smaller, and is used for the same purposes. The tree forms a close round head with slender pendulous shoots, and is an excellent bearer. Ratafia Weichsel. See Ratajia. Red Heart. See Gascoigne’s Heart. - RED JACKET.—Fruit, large, heart-shaped. Skin, amber, covered with pale red, but when fully exposed entirely covered with bright red. Stalk, two inches long, slender. Flesh, half tender, juicy, and of good, but not high, flavour. Ripe in the beginning and middle of August. It is valuable for its lateness. REINE HORTENSE (D’Aremberg; Belle Audigeoise; Belle de Bavay ; Belle de Laeken; Bellede Prapeau; Belle de Petit Brie; Belle Supréme; Grosse de Wagnelée; Guigne Notre de Strass; Hybrid de Laeken; Louis XVIII.; Lemercier; De Meruer; Merveille de Hol- lande; Monstrueuse de Bavay ; Monstrueuse de Jodoigne ; Morestein ; Reine Hortense Larose; Rouvroy; Seize & la Livre).—Fruit, very large, one inch and one-twelfth long and an inch wide, oblong, and compressed on the sides. Skin, very thin and translucent, at first pale red, but assuming a bright cornelian red, and changing to dark brilliant red the longer it hangs. Stalk, very slender, about two inches long. Flesh, yellow, netted, very tender, and very juicy, with a sweet and agreeably acidulous juice. ca 218 THE FRUIT MANUAL. A very excellent cherry of first-rate quality. It ripens in the middle and end of July. The tree is a free and vigorous grower and an excellent bearer. It was raised in 1882 by M. Larose, a nurseryman at Neuilly, near Paris, and first produced fruit in 1838. RIVAL.—Fruit, below medium size, obtuse heart-shaped, uneven in its outline, flattened on one side, and marked with a distinct suture, Skin, black. Stalk, an inch and a half long, slender. Flesh, firm and crackling, sweet, and richly flavoured. A ‘very late small black Bigarreau, in use till the end of August and beginning of September. It hangs as late as Belle Agathe. The tree is a profuse bearer. Rivers’ Early Amber Heart. See Early Amber. ROCKPORT BIGARREAU.—Fruit, large, obtuse heart-shaped, uneven in its outline, and with a swelling on one side. Skin, pale amber, covered with brilliant deep red, mottled and dotted with carmine. Stalk, an inch to an inch and a half long. Flesh, yellowish white, firm, juicy, sweet, and richly flavoured. Ripe in the beginning and middle of July. Ronald’s Black. See Black Tartarian. Ronald’s Large Black Heart. See Black Tartarian. Ronald’s Large Morello. See Morello, Rose de Lyon. See Early Lyons. Rosenoble. See Gros Gobet. Rothe Oranienkirsche. See Carnation. Rothe Spanische. See Belle de Rocmont. Rouge Pale. See Carnation, Rouge d’Orange. See Carnation. Rouge de Bruxelles. See Carnation. Rouvroy. See Reine Hortense. ROYAL DUKE (Donna Maria).—Fruit, large, oblate, and hand- somely shaped. Skin, deep shining red, but never becoming black like the May Duke. Stalk, an inch and a half long, united to a common peduncle, which is about half an inch long. Flesh, reddish, tender, juicy, and very rich. Stone, medium sized, roundish oval. A delicious cherry of first-rate quality ; ripe about the middle of July. The tree is a free and upright grower like the May Duke, succeeds well as a standard, and is an excellent bearer, Royale. See Jeffreys’ Duke. Royal Hative. See May Duke. OHERRIES. 219 St. Margaret's. See Tradescant's Heart. St. Martin’s Amarelle. See All Saints. St. Martin’s Weichsel. See All Saints. Schimmelpenning’s-kers. See Gros Gobet. Schéne Von Choisy. See Belle de Choisy. Schéne von Rocmont. See Belle de Rocmont. Schwarze Tartarische. See Black Tartarian. Seize 4 la Livre. See Reine Hortense. SHANNON MORELLO.—Fruit, above medium size, round, and flattened at the stalk. Skin, dark purplish red. Stalk, long and slender. Flesh, tender, reddish purple, juicy, and acid. Ripe in August. Sheppard’s Bedford Prolifie. See Bedford Prolific. Small Early May. See Karly May. Small May. See Karly May. Spanish Heart. See Black Heart. SPARHAWK’S HONEY (Sparrowhawk’s Honey). — Fruit, of medium size, roundish heart-shaped, and very regular in form. Skin, thin, of a beautiful glossy pale amber red, becoming a lively red when fully ripe, partially transparent. Stalk, of moderate length, rather slender, set in a round even depression. Flesh, melting, juicy, with a very sweet and delicate flavour. An American melting, sweet cherry. Ripe the end of June and be- ginning of July. Spotted Bigarreau. See Bigarreau de Hollande, Staatsbluhenderkirsche. See All Saints. Superb Circassian. See Black Tartarian, Sussex. See Kentish. Tardive & Bouquets. See All Saints. Tardive 4 Grappes. See All Saints. TARDIVE DE MANS (Merveille de Septembre). — Fruit, small, ovate, flattened at the stalk. Skin, smooth and shining, clear red in the shade, and mottled with purplish red where exposed. Flesh, firm, sweet, juicy, and nicely flavoured. This, like Belle Agathe, hangs very late, but it is not so large or so good as that variety. TECUMSEH.—Fruit, above medium size, obtuse heart-shaped, flattened on one side. Skin, reddish purple, or dark brownish red, mottled with red. Flesh, reddish purple, half tender, very juicy and sweet, but not highly flavoured. 220 THE FRUIT MANUAL. Ripe in the middle and end of August, and is valuable as a late variety. Thompson’s Duke. See May Duke. TOBACCO-LEAVED (Ounce Cherry ; Four-to-the-Pound; Quatre a la Livre; Bigarreautier Tardif a Feuilles de Tabac ; Bigarreautier a Grandes Feuilles ; Bigarreau Tardif ; Guignier a Feuilles de Tabac ; Vier auf ein Pfund).—Fruit, rather below medium size, heart-shaped, somewhat flattened on one side, which is marked with a fine line ex- tending to the apex, and terminating in a curved point, such as is met with in some varieties of peaches. Skin, tender, shining, pale amber- coloured on the shaded side, but mottled and spotted with dark red on the side next the sun. Stalk, slender, two inches long, placed in a shallow cavity. Flesh, firm, pale amber-coloured, transparent, juicy; and with a sweet and rich flavour. Stone, medium-sized, ovate. It ripens in the beginning of August. There is nothing for which this cherry is remarkable, except its large leaves and high-sounding name ; however it came to be called “ Four-to-the-Pound ” would puzzle any one to imagine, but such is the name by which it was at one time known, and under which it was found in all nurserymen’s catalogues. It is a very old cherry, and is evidently of English origin, being mentioned by Parkinson as early as 1629, under the more modest designation of “ Ounce Cherrie.” He says, *“ The Ounce Cherrie hath the greatest and broadest leafe of any other Chernie, but beareth the smallest store of Cherries everie yeare that any doth, and yet blossometh well ; the fruit also is nothing answerable to the name, being not great, of a pale yellowish red, neere the colour of amber, and therefore some have called it the Amber Cherrie.” There is no doubt it is this variety also which is described by Meager under the name of “ Ciliegeberrylin,” which he says is “as big as an indif- ferent apple.” The Germans ascribe its introduction on the Continent to the Earl of Murray, who had a seat at Menin in Flanders, whence it was taken into Ger- many by M. Seebach, colonel of an Austrian regiment of cavalry, and who received it from Lord Murray’s gardener under the name of Quatre 4 la Livre. The leaves are a foot and sometimes 18 inches long. TOMATO.—Fruit, very large, about an inch in diameter, roundish, and somewhat oblate, with shallow furrows on its sides like a tomato. Skin, clear red. Stalk, about an inch and a quarter long. Flesh, pale, tender, juicy, and agreeably flavoured. A handsome cherry of the Red Duke class. TRADESCANT’S HEART (Elkhorn ; St. Margaret’s ; Large Black Bigarreau ; Bigarreau Gros Noir ; Guigne Noire Tardive).—Fruit, of the largest size, obtuse heart-shaped, indented and uneven on its sur- face, and considerably flattened next the stalk; on one side marked with the suture. Skin, at first dark red, but changing when fully ripe to dark blackish purple. Stalk, slender, an inch and a half to an inch and three quarters long. Flesh, dark purple, adhering firmly to the stone, firm, sweet, and briskly sub-acid. It ripens in the end of July and beginning of August. _ TRANSPARENT (De Jonghe’s Transparent),—Fruit, above medium size and oblate, with a bold style mark on the apex, and with a very CHERRIES, 221 faint suture on the side. The skin ig thin and transparent, showing through it the netted texture of the flesh, and of a uniform pale red colour all over. Flesh, melting, tender, sweet, and delicious. This comes among the Red Dukes, and is allied to Belle de Choisy. It was raised by De Jonghe of Brussels from the Montmorency. TRANSPARENT GEAN.—Fruit, small, regularly heart-shaped, and marked with a suture which extends in a line over the whole. Skin, delicate, transparent, and shining, pale yellow, and finely mot- tled with clear red. Stalk, about two inches long, slender, and placed in a shallow depression. Flesh, tender and juicy, with a sweet and agreeable sub-acid flavour. An excellent little cherry ; ripe the middle and end of July. Trauben Amarelle. See Cluster. Trauben Kirsche. See Cluster. Trempée Précoce. See Baumann’s May. Troschkirsche. See Cluster. Troskerskirsche. See Cluster. Turkey Heart. See Bigarreau. Vier auf ein Pfund. See Tobacco-leaved. De Villenne. See Carnation. Virginian May. See Kentish. Volgers-Volger. See Gros Gobet. Wachsknorpelkirshe. See Biittner’s Yellow. Ward’s Bigarreau. See Monstrous Heart. WATERLOO.—Fruit, large, obtuse heart-shaped, flattened at the stalk, and compressed on the sides. Skin, thin, dark purple mixed with brownish red, covered with minute pale dots, and becoming almost black when fully ripe. Stalk, slender, an inch and a, half to two inches long, set in a pretty deep cavity. Flesh, clear red, but darker red next the stone, tender, juicy, and with a rich and delicious flavour. Stone, roundish ovate. ’_An excellent cherry ; ripe in the end of June and beginning of July. The tree is a free grower anda pretty good bearer, and succeeds well asa standard or against a wall. This variety was raised by T. A. Knight, Esq., in 1815, and was named from having produced fruit a few weeks after the occurrence of the Battle of Waterloo. It was raised from the Bigarreau impregnated with the pollen of the May Duke. Wax Cherry. See Carnation. Weeping Cherry. See All Saints. Weichsel mit Kurzen Stiel. See Gros Gobet. Weisse Malvasierkirsche. See Carnation. 222 THE FRUIT MANUAL. Weisse Sauer Kirsche. See Karly May. WERDER’S EARLY BLACK (Guigne Précoce de Werder; Wer- dersche Frithe Schwarze Herzkirsche).—Fruit, very large, obtuse heart- shaped, with a deep suture on one side. Skin, membranous, deep shining black. Stalk, short and stout, about an inch and a half long, set in a deep cavity. Flesh, purplish red, tender, very Juicy, and with a very sweet and rich flavour. This is one of the most valuable early cherries, of very high flavour and richness, much earlier than the May Duke, being generally fit for use by the middle of June. The tree is a strong and vigorous grower, an abundant and regular bearer, and succeeds well as a standard. This variety is of German origin, and has been for some years in cultivation. It was sent by Sello, gardener to the King of Prussia, at Sans Souci, to Christ, in 1794, and by him it was described in the first edition of his “ Handbuch.” Werdersche Friithe Schwarze Herzkirsche. See Werder’s Early Black. West’s White Heart. See Bigarreau. White Bigarreau. See Harrison’s Heart. WHITE HEART (Dredge’s Early White; White Transparent ; Amber Heart).—Fruit, medium sized, heart-shaped. Skin, pale yel- lowish white on the shaded side, but mottled with dull red on the side exposed to the sun. Stalk, two inches long, very slender, and set ina shallow depression. Flesh, white, juicy, tender, sweet, and well flavoured. A very good cherry, but only of second-rate quality, and now rarely cultivated. It is ripe in the end of July. The tree is an excellent grower and very healthy, but is not a good bearer, At one time this variety was in high estimation, but now that there are so many others that are far superior to it it is hardly worth cultivating. WHITE TARTARIAN (Fraser’s White Tartarian ; Fraser’s White Transparent ; Ambrée & Petit Fruit).—Fruit, small, roundish, inclining to obtuse heart-shaped, flattened at the apex, and marked on one side with a well-defined suture. Skin, transparent, pale yellow. Stalk, slender, two inches long, placed in a slight depression. Flesh, pala yellow, tender, juicy, and sweet. Stone, large and oval. A good cherry, but only of second-rate quality. It is ripe in the middle and end of July, The tree is a free grower and a good bearer. White Transparent. See White Heart. Yellow Ramonde. See Gros Gobet. Yellow Spanish. See Bigarreau. Zeelandoise. See Gros Gobet. 4willingskirsche. See All Saints. CHERRIES. 223 LIST OF SELECT CHERRIES, ARRANGED ACCORDING TO THEIR ORDER OF RIPENING. Those marked with an asterish are adapted for small collections. I. FOR GARDENS. These all succeed well in the open ground, or as espaliers ; and those for dessert use are worthy of being grown against a wall, when they are much improved both in quality and earliness. June. Belle @’Orléans *Early Purple Gean “Early Jaboulay Early Lyons Early Red Bigarreau Early Rivers Werder’s Early Black Bowyer’s Harly Heart July. Knight’s Early Black *Black Tartarian Waterloo Governor Wood Belle de Choisy Kentish Griotte de Chaux For Dessert Use. Transparent Frogmore Early Bigarreau de Mezel *May Duke Jeftreys’ Duke Cleveland Bigarreau Rockport Bigarreau Black Eagle BohemianBlackBigarreau *Elton Oceola Royal Duke Delicate Duchesse de Palluau Monstrous Heart Joc-o-sot For Kitchen Use. Mammoth *Mary Bigarreau August. Florence Kennicott Red Jacket Tecumsch Late Duke September. Coe’s Late Carnation Biittner’s Yellow Bigarreau de Hildesheim Rival Belle Agathe *Belle Magnifique *Morello Il. FOR ORCHARDS. These being vigorous-growing and hardy varieties, and all, in various degrees, abundant bearers, are well adapted for orchard planting. Early Prolific Knight’s Early Black Black Tartarian Adams’ Crown May Duke Elton Black Hawk Biittner’s Black Heart Kentish Mammoth Mary Bigarreau Amber Gean Late Duke Kennicott Red Jacket Rival Tecumseh Belle Agathe 224 THE FRUIT MANUAL. CHESTNUTS, We can hardly call the chestnut a British fruit. It is true that in some situations in the southern counties it ripens fruit, but that is generally so very inferior to what is imported from Spain and the south of France, that no one would think of planting the chestnut for its fruit alone. It is as a timber tree that it is so highly valued in this country. The following are the varieties that succeed best; but it is only in hot summers that they attain much excellence :— DEVONSHIRE PROLIFIC (New Prolific).—This is by far the most abundant bearer, and ripens more thoroughly a general crop than any other. DOWNTON (Knight’s Prolific).—This is distinguished by the very short spines on the husks, and is not so prolific as the preceding. CRANBERRIES, Though these cannot be grown so generally as the other kinds of fruits, there are some who, having devoted their attention to the sub- ject, have succeeded in forming artificial swamps where cranberries have been cultivated with great success. Wherever there is a plentiful supply of running water, with abundance of peat soil, no difficulty need be experienced in growing cranberries. The two species most worth cultivating are the English and the American. ENGLISH (Owycoccus palustris)—This grows abundantly in bogs or swamps, in many parts of England. The fruit is the size of a pea, and the skin pale red; they have a somewhat acid flavour, and a strong acidity. AMERICAN (Oaycoccus macrocarpus),.—Of this there are three varieties :— 1. Cherry Cranberry, is large, round, and of a dark red colour, resembling a small cherry. 2. Bugle Cranberry, so called from the shape being like a bugle head, long, and approaching an oval. Skin, pale, and not so deep a crimson as the other varieties. 3. Bell Cranberry, is bell-shaped, or turbinate, and of a dark coral red. This is a very large variety, and is a great favourite with American growers. CURRANTS. 225 CURRANTS, Black Grape. See Ogden’s Black. BLACK NAPLES (New Black).—Bunches, short, but produced in great abundance. Berries, large, with a mild and sweet flavour. Cerise. See Cherry. CHAMPAGNE (Pheasant’s Eye; Couleur de Chair).—Bunches, of medium length. Berries, medium sized, pale pink or flesh coloured, with darker red veins; more acid than Red Dutch. CHERRY (Cerise).—Bunches, short. Berries, very large, of a deep red colour; more acid than Red Dutch. This is the largest red currant, and comes in early. COMMON BLACK.—This is very much inferior to the other blacks, and not worth cultivation, the bunches and berries being inferior in size. Couleur de Chair. See Champagne. Goliath. See Raby Castle. Houghton Castle. See Raby Castle. Jeeves’ White. See White Dutch. KNIGHT’S EARLY RED.—The chief merit this variety is supposed to possess is its greater earliness than the Red Dutch; but the slight advantage it has in this is lost by its inferiority in other respects. KNIGHT’S LARGE RED.—Bunches, large and long. Berries, large, bright red. Does not differ materially from Red Dutch. KNIGHT’S SWEET RED.—Bunches, of medium size. Berries, large, paler in colour than Red Dutch, and less acid; but not so sweet as White Dutch. LA FERTILE.—This variety I have not seen; but, according to Mr. Rivers, it is a large red currant, and ‘‘a most prodigious bearer.” LA HATIVE.—This is a new variety, and, like the preceding, of foreign origin; but I have had no opportunity of examining it. Mr. Rivers states, in his catalogue, that it is ‘‘a very early red currant, and excellent.” ; LEE’S PROLIFIC BLACK.—Bunches, produced in immense num- bers, about three inches long. Berries, as large or larger than those of Black Naples, and nearly uniform in size throughout. Skin, quite black. Flesh, tender, sweet, and very richly flavoured. Q 226 THE FRUIT MANUAL. This is by far the best of all the black currants. It is a great bearer, and the fruit does not drop so readily as that of the other varieties. It was raised by Mr. George Lee, a market gardener, of Clevedon, ‘in Somerset, and it received a first-class certificate from the Royal Horticultural Society in 1869. _ LONG-BUNCHED RED (Wilmot’s Long-bunched Red).—Bunches, very long, sometimes measuring six inches and a half. Berries, large, and of a deep red colour. A decided improvement on Red Dutch, and differs also in being somewhat later. It is not unlike Raby Castle. May’s Victoria. See Raby Castle. Morgan’s White. See White Dutch. New Black. See Black Naples. New White Dutch. See White Dutch. OGDEN’S BLACK (Black Grape).—This is not so large as Black Naples, but considerably better in every respect than the Common Black. The bush is hardier than that of Black Naples. Pheasant’s Eye. “See Champagne. RABY CASTLE (Houghton Castle; May’s Victoria; Victoria ; Goliath).—Bunches, longer than those of Red Dutch. Berries, larger, and of a brighter red, but rather more acid. It is an abundant bearer, and the fruit ripens later, and hangs longer, than any other currant. RED DUTCH (Large Red Dutch; New Red Dutch; Red Grape).— Bunches, from two to three inches long. Berries, large, deep red, with a subdued acidity. Superior in every respect to the old Common Red, which is unworthy of cultivation. Red Grape. See Red Dutch. Victoria. See Raby Castle. White Crystal. See White Dutch. WHITE DUTCH (New White Dutch; Jeeves’ White; Morgan's White; White Crystal; White Leghorn ; White Grape).—The bunches and berries are of the same size as the Red Dutch; but the berries are of a yellowish white, and the skin somewhat transparent. The fruit is very much sweeter, and more agreeable to eat, than the Red variety. It is, therefore, preferred in the dessert, and for wine-making. White Grape. See White Dutch. White Leghorn. See White Dutch. Wilmot’s Long-bunched Red. See Long-bunched Red. FIGs. 227 LIST OF SELECT CURRANTS. Those marked with an asterisk * are for small gardens, BLACK, Long-bunched Red Black Naples *Raby Castle *Lee’s Prolific Black *Red Dutch RED. Cherry WHITE. Knight’s Large Red. *White Dutch V FIGS, SYNOPSIS OF FIGS. I. FRUIT ROUND, ROUNDISH, OR TURBINATE. § Skin decidedly dark, Flesh red. Betada Martinique Black Bourjassotte Mouissoune Black Genoa Nigrette Black Ischia Noire d’Espagne Courcourelle Gavotte Pregussata Early Violet Recousse Noire Jerusalem Vernissenque §§ Skin pale, or tinged with brown. * Flesh red. D’Agen Marseillaise Bellona Monaco Bianco Bifére de la Malmaison Nebian Boutana hil de Perdrix Bourdissotte Blanche Panachée Brown Ischia Poulette Courcourelle Brune Rose Peyronne D’Eyrague Rougette De Grasse Savantine De Lipari Verdal Grizzly Bourjassotte White Bourjassotte Grosse Monstrueuse de Lipari White Ischia Lucrezia Yellow Ischia Malta ** Flesh white or opaline. Angélique White Marseilles Early White Q 2 228 THE FRUIT MANUAL. Il. FRUIT LONG, PYRIFORM, OR OBOVATE. § Skin decidedly dark. * Flesh red. Bec de Perdrix Gouraud Noir Black Provence Negro Largo Bordeaux Royal Vineyard Brown Turkey “Violette Grosse — Col di Signora Nero Violette Perruquine Dr. Hogg’s Black ** Flesh white or opaline. Pied de Beuf §§ Skin pale, or tinged with brown. * Flesh red. Célestine Peau Dure Col di Signora Bianca Versailles Datte ** Flesh white or opaline. De I’ Archipel d’Or de Baume Brunswick d’Or de Laura Castle Kennedy St. Ursule d’ Avignon AGEN (Gros de Draguignan).—Fruit, medium sized, roundish tur- binate. Skin, green, with a brownish tinge, but round the crown, which is very flat, it is quite deep brown or chocolate, coloured with a mixture of green; and when fully ripe it cracks in white reticula- tions. It is covered with a pretty blue bloom. The eye is open, and has a dark brown, or rather reddish brown, iris round the opening. Flesh, of a very dark blood colour, almost as much so as in the Col di Signora, thick and syrupy; most delicious. One of the finest figs I know. It ripens late. ANGELIQUE (Mélitte, Madeleine ; Petaluse ; Courcourelle Blanche). —Below medium size, about two inches long, and an inch and three quarters broad; roundish turbinate, and flattened like an onion. Skin, yellow, dotted with long greenish white specks. Flesh, white under the skin, but with a faint tinge of rose towards the centre. When well ripened, the fruit is of good quality, and perfumed. It forces well, and may be grown against a wall in the open air. Ashridge Forcing. See Brown Turkey. D’Athénes. See Ihite Marseilles. Aubique Violette. See Bordeaua, Aubiquon. See Bordeaua. FIGS. 229 Aulique. See Violette Grosse. _ Barnissotte. See Black Bourjassotte. Bayswater. See Brunswick. BEC DE PERDRIX.—Fruit, below medium size, pyriform, with longitudinal ribs extending the whole length. Neck, rather long. Stalk, short, about one-eighth of an inch long. Skin, dark purple, dark round the crown, and shades off paler to the stalk, and on the shaded side covered with blue bloom. Flesh, dark rose-coloured, firm, stiff, and syrupy, with a rich sugary flavour. Dries well. A Spanish variety. Hnxcellent. BELLONA.—Fruit, medium sized, round, and inclining a little to ovate, marked with very prominent and close-set longitudinal ribs, which extend the whule length of the fruit to the apex. Stalk, very short. Skin, of a deep blue green, and in some instances with a little brown tint upon it, that gives it the appearance of green bronze. Eye, small and partially open. Flesh, deep dark blood colour, very thick and syrupy, with a most delicious flavour. ; This is the true Bellona; there is a false one, which is black. BETADA.—Fruit, small, roundish, and inclining to oblate. Skin, black, and shading off to a paler colour towards the stalk, where it is greenish, and covered with a thick grey bloom. Stalk, short. Eye, closed and flat. Flesh, pale rose-coloured, thick and syrupy; very rich and excellent. : BIFERE DE LA MALMAISON.—Fruit, round, sometimes oblong, and with one side of the apex hanging longer than the other; not ribbed. Skin, of a pale hazel brown, covered with a thin grey bloom. Stalk, stout. Eye, closed. Flesh, pale rose-coloured, tender, juicy, and agreeably flavoured, but not rich. BLACK BOURJASSOTTE (Barnissotte; De Bellegarde; Précoce Noire).—Fruit, medium sized, roundish-oblate, with a short neck, and marked with obscure ribs. Skin, quite black, entirely covered with a fine thick blue bloom, and cracks in lines when highly ripened. Stalk, short. Eye, open like an eyelet-holc. Flesh, deep red, thick, stiff, and syrupy ; most delicious. BLACK GENOA (Nigra; Negro d’ Espagne ; Notre de Languedoc).— Large, oblong, broad towards the apex, and very slender towards the stalk. Skin, dark purple, almost black, and covered with a thick blue bloom. Flesh, yellowish under the skin, but red towards the interior, juicy, with a very sweet and rich flavour. Ripe in the end of August. Tree very hardy, and a good bearer. This is the large black fig so extensively grown in Languedoc and Provence. 230 THE FRUIT MANUAL. BLACK ISCHIA (Blue Ischia; Early Forcing; Nero; Ronde Noire).—Medium sized, turbinate, flat at the top. Skin, deep purple, almost black when ripe. Flesh, deep red, sweet, and luscious. Tree hardy, and an excellent bearer ; succeeds well in pots. Ripe in August. Black Marseilles. See Black Provence. Black Naples. See Brunswick. BLACK PROVENCE (Black Marseilles; Reculver ; Noir de Pro- vence).—Small, or below medium size, oblong. Skin, dark brown. Flesh, red, tender, very juicy, and richly flavoured. Tree bears abundantly, and is well adapted for forcing. Blanche. See White Marseilles. Blue. See Brown Turkey. Blue Burgundy. See Brown Turkey. Blue Ischia. See Black Ischia. BORDEAUX (Aubiquon; Aubique Noire; Aubique Violette; Figue- Poire; Petite Aubique; Violette; Violette Longue ; Violette de Bordeaus ; Nagronne).—Fruit, large, long, pyriform, marked with ribs ; very much flattened laterally, and one side of the apex hanging down more than the other. Skin, quite black, covered with a fine blue bloom, and when dead ripe cracks in white longitudinal lines. Stalk, very short. Eye, open. Flesh, pale coppery-coloured, very tender and juicy, sugary and sweet; excellent. : BOURDISSOTTE BLANCHE.—Fruit, small, round, inclining to turbinate, and furnished with longitudinal ribs. Skin, green, becoming yellow at maturity, and covered with a very delicate white bloom. Eye, open like an eyelet-hole. Stalk, very short. Flesh, pale rose-coloured, very sugary, rich, and syrupy when fully ripe. It shrivels well, and the skin, when perfectly ripe, cracks into large white furrows. This is quite distinct from White Bourjassotte. BOURDISSOTTE NOIRE.—Fruit, medium sized, roundish-tur- binate, and distinctly marked with prominent longitudinal ribs, even and regularly formed. Skin, purple, covered with a thick grey bloom. Neck, short. Stalk, very short. Eye, a small round hole, the scales very flat. Flesh, deep flesh-coloured, with the thick white rim of the skin surrounding it; rather sharp and brisk, but not with a rich flavour. A Spanish variety, distinct from Black Bourjassotte. Bourjassotte Blanche. See White Bourjassotte, Bourjassotte Grise. See Grizzly Bourjassotte. Bourjassotte Noire. See Black Bourjassotte. FIGS. 231 BOUTANA.—Fruit, above medium size, oblate, with an oblique axis, and marked with distinct longitudinal ribs on the sides that extend to the apex. Skin, quite green, without any bloom, and downy. Stalk, very short, about one-eighth of an inch long. Flesh, deep rose-coloured, but not dark ; pretty juicy, and with a flat flavour. Brocket Hall. See White Ischia. Brown Hamburgh. See Brunswick. BROWN ISCHIA (Chestnut-coloured Ischia).—Medium sized, roundish-turbinate. Skin, light brown, or chestnut-coloured. Eye, very large. Flesh, purple, sweet, and high-flavoured. Fruit, apt to burst by too much wet. This is one of the best of figs, ripening in the beginning and middle of August. Tree an excellent bearer, pretty hardy, and bears as a standard in favourable situations. It forces well. Brown Italian. See Brown Turkey. Brown Naples. See Brown Turkey. . BROWN TURKEY (Ashridge Forcing; Blue; Common Blue; Blue Burgundy; Brown Italian; Brown Naples; Long Naples ; Farly; Howick; Italian; Large Blue; Lee's Perpetual; Murrey ; Purple; Small Blue; Fleur Rouge; Walton).—Fruit, large and pyri- form. Skin, brownish red, covered with blue bloom. Flesh, red and very luscious. Tree very prolific, hardy, and one of the best for outdoor culture, as a standard. Ripe in August and September. BRUNSWICK (Bayswater; Black Naples; Brown Hamburgh ; Clémentine; Drap d'or; De la St. Jean; Hanover; Madonna; Large White Turkey ; Red).—Very large and pyriform, oblique at the apex, which is very much depressed. Skin, greenish yellow in the shade, tinged with pale brown on the other side. Flesh, opaline, tinged with very pale flesh colour towards the centre. A very rich and excellent fig. Ripe in the middle of August. The tree is very hardy, but not so good a bearer as the Brown Turkey. It is, however, one of the best for outdoor cultivation against walls. CASTLE KENNEDY.—Fruit, very large, obovate. Skin, thin, very tender, greenish yellow on the neck and towards the stalk, but pale dingy brown mottled with dull ashy grey on the widest part and towards the eye. Flesh, pale opaline, with slight stains of red round some of the seeds nearest the eye; very tender, but not richly flavoured. A large and handsome fig, remarkable for its earliness, which is nearly three weeks earlier than White Marseilles. The fruit greatly resembles the Brunswick ; but it is entirely distinct in the habit and growth of the plant. The tree is an abundant bearer. This variety has existed for upwards of a century at Castle Kennedy, N.B., and has not yet been identified with any other sort. 282 THE FRUIT MANUAL. CELESTINE.—-Fruit, large, long, pyriform. Skin, of a pale reddish brown or grizzly colour. Flesh, deep red, and of arich and very delicious flavour. Chestnut-coloured Ischia. See Brown Ischia. Clementine. See Brunswick. COL DI SIGNORA BIANCA.—Fruit, medium sized, pyriform, with a rather long neck, and marked with very distinct longitudinal ribs. Skin, thick, green, but changing to yellowish white, and covered with fine grey bloom. Stalk, short and stout. Eye, closed. Flesh, of the darkest blood red; very thick, syrupy, and most delicious. It shrivels and dries well. One of the finest figs in cultivation. COL DI SIGNORA NERO.—Fruit, above medium size, long pyriform, with longitudinal ribs running from the stalk towards the apex. Skin, entirely dark chocolate, covered with a thin grey bloom, and when at perfect maturity cracking into irregular markings. Eye, small and open. Flesh, very dark red throughout, like Col di Signora Bianca and Gros de Draguignan ; exceedingly rich and sugary, in fact a perfect conserve. Ripens late. Col di Signora Bianca Panachée. See Panachée. Common Purple. See Brown Turkey. CQURCOURELLE BRUNE.—Fruit, small, roundish. Skin, of a deep brown, covered with thick blue bloom; some are stalked, and others very little so. Flesh, deep red or rose-coloured, tender, but very indifferently flavoured. COURCOURELLE GAVOTTE.—Fruit, about medium size, round, marked longitudinally, not so much with ribs as with dark lines indi- cating them. No neck. Skin, deep purplish black over the apex, and where fully exposed to the sun, but shading off to a paler and even to a greenish bronze in the shade, covered with a pretty blue bloom. Eye, open. Flesh, dark blood colour throughout, thick, syrupy, and richly flavoured. A very first-rate fig. The skin cracks as it ripens. Cyprus. See Yellow Ischia. DATTE.—Fruit, pyriform, with a short thick neck, and marked longitudinally with obscure ribs. Skin, of a dingy brown, or rather a dirty, muddy colour all round the apex, and gradually becoming paler towards the stalk, where it is green. Eye, small and closed. Stalk, extremely short, scarcely perceptible. Flesh, dark rose-coloured, thick and syrupy, with a rich flavour. Excellent. DE L'ARCHIPEL.—Fruit, large, obovate; scarcely any neck; marked with longitudinal ridges from the stalk to the apex. Sometimes FIGS. 233 they are indicated more by a dark coloured line than by an elevation. Skin, of a warm pale reddish brown, or pale chestnut ; bright green on the shaded side and near the stalk, dotted with grey. Eye, closed. Flesh, opaline, with only here and there a fibre of rose colour ; tender, juicy, but not rich, being rather flat. De Bellegarde. See Black Bourjassotte. DEYRAGUE.—Fruit, below medium size, and oblate. Skin, pale yellow, tinged with green. Flesh, pale rose-coloured, tender and juicy, but not particularly rich in flavour. DE GRASSE.—Fruit, medium sized, round, and with a short neck, and distinct longitudinal ribs. Skin, yellowish white, covered with blue bloom. Stalk, very short, scarcely perceptible. Eye, like an eyelet-hole. Flesh, very dark red, thick, stiff, and syrupy, with a most delicious flavour. DE LIPARI (Verte Petite)—Fruit, very small, oblate, marked with longitudinal ridges. Skin, green, becoming yellowish as it attains perfect maturity, and covered with a very thin bloom. Hye, open like an eyelet-hole. Stalk, one-eighth of an inch long. Flesh, pale rose-coloured, somewhat opaline, or a pale coppery colour; dry, coarse, and not at all well flavoured. De Naples. See White Marseilles. De St. Jean. See Brunswick. D'OR DE BAUME.—Fruit, about medium size, oblong, distinctly marked with ribs. Skin, pale hazel brown, and covered with a thin bloom. On the shaded side, and next the stalk, it is green, becoming yellowish at maturity. Stalk, short, very stout. Eye, open like an eyelet-hole. Flesh, pale rose-coloured towards the eye, and opaline next towards the stalk ; juicy and richly flavoured. An excellent fig. D’OR DE LAURA.—Fruit, below medium size, oblong, marked with obscure ribs. Skin, green, becoming yellowish or dirty white when fully ripe. Hye, closed. Flesh, opaline, very tender and melt- ing, rich, sugary, and delicious. Dries and shrivels well. DR. HOGG’S BLACK.—Fruit, about medium size, oblong obovate.. Neck, very short or wanting. Skin, slightly hairy, of a dark mulberry colour, covered with a thick bloom, and numerous little white specks on the surface, which is slightly furrowed in longitudinal lines, and the skin cracks lengthwise when the fruit is fully ripe. Stalk, very short and thick. Eye, small and closed. Flesh, dull red, with a thick syrupy juice, very richly flavoured. L introduced this variety in 1864, having met with it in a vineyard near Tou- louse. It was sent to the garden of the Koyal Horticultural Society at Chiswick, and as no name accompanied it, it became distinguished as “ Dr. Hogg’s Black.” Ihave not yet been able to identify it with any other variety ; but there is no doubt that as we become better acquainted with the figs grown in the south of France and in Spain the correct name will some day be discovered. : 934 THE FRUIT MANUAL. Drap d'Or. See Brunswick. Early. See Brown Turkey. Early Purple. See Black Ischia. EARLY VIOLET.—Small, roundish. Skin, brownish red, covered with blue bloom. Flesh, red, and well flavoured. August. Tree hardy, and an abundant bearer; well adapted for pots and for forcing, when it bears three crops in one season, Though small, and in the estimation of some an insignificant variety, this is among figs what the Red Masculine is among apricots, and the Red Nutmeg among peaches—nicely flavoured, very early, and remarkably prolific. EARLY WHITE (Early White; Small Early White).—Fruit, roundish-turbinate, somewhat flattened at the apex. Skin, thin, pale yellowish white. Flesh, white, sweet, but not highly flavoured. August. Figue-Poire. See Bordeaus. Fleur Rouge. See Brown Turkey. Ford’s Seedling. See White Marseilles, GOURAUD NOIR.—Fruit, about medium size, oblong. Skin, quite black. Flesh, deep red and deliciously flavoured. A very excellent fig, which is much grown in Languedoc, and where I have eaten it from the tree in great perfection. GRIZZLY BOURJASSOTTE (Bourjassotte Grise ; Napolitaine).— Fruit, about medium sized, round, and so much flattened as to be somewhat oblate. Skin, of a chocolate colour, covered with a very thin bloom. Neck, very short. Eye, open. Flesh, of a deep dark blood red colour, with a thick syrupy juice, and very richly flavoured. A delicious fig; ripe in the end of September. Gros de Draguignan. See Agen. GROSSE MONSTRUEUSE DE LIPARI.—Fruit, very large; three inches wide and nearly as much high; turbinate and broad and flattened at the apex. Skin, pale chestnut brown, darker on the side exposed to the sun, and marked with darker longitudinal ribs down the sides, and with occasional dark spots, the whole surface covered with a thick bloom. Stalk, short and thick. Hye, large and closed. Flesh, dull red, thick, juicy, and well-flavoured. A large and handsome fig of great merit, which I found in an orchard in the department of Bouches de Rhéne, and introduced to the Royal Horticultural Society. The tree is a good grower and bears abundantly. Grosse Verte. See Nebian. Hanover. See Brunswick. Howick. See Brown Turkey. FIGS, 235 Italian. See Brown Turkey. JERUSALEM.—Fruit, roundish. Skin, quite black, with a reddish mahogany colour towards the stalk, covered with a fine blue bloom. Eye, quite closed. Stalk, stout and short. Flesh, very dark blood colour; rich, sugary, and finely favoured. It has a fine briskness in its flavour. The tree is a very bad bearer. ‘Large Blue. See Brown Turkey. Large White Genoa. See White Marseilles, Large White Turkey. See Brunswick. Lee’s Perpetual. See Brown Turkey. Long Naples. See Brown Turkey. LUCREZIA.—Fruit, medium sized, round, inclining to turbinate. Skin, thick, pale dull dingy white, covered with a thick grey bloom. Stalk, very short. Flesh, very dark blood red, or mulberry colour, of a firm consistency, and sugary, with a very rich flavour. This is a most delicious fig. Madeleine. See Angélique. Madonna. See Brunswick. MALTA (Small Brown).—Small, roundish turbinate, compressed at the apex. Skin, pale brown when fully ripe. Flesh, the same colour as the skin; very sweet and well flavoured. End of August. If allowed to hang till it shrivels, it becomes quite a sweetmeat. MARSEILLAISE.—Fruit, small, roundish, or turbinate, with in- distinct ribs at the stalk. Skin, yellow or greenish yellow, without any bloom, and cracks in lines when quite ripe. Flesh, distinctly rose-coloured in the centre, opaline towards the stalk; tender, juicy, and sweet, but not richly flavoured. This is quite distinct from our White Marseilles, which is called Figue de Naples by the French. MARTINIQUE.—Fruit, below medium size, round, and with a short neck, distinctly and prominently ribbed. Skin, quite a deep black purple, pretty thick, and covered with blue bloom. Eye, like an eyelet-hole. Stalk, very short. Flesh, very dark, thick, stiff, and syrupy. A delicious fig. MONACO BIANCO.—Fruit, above medium size, round, and flat- tened with somewhat of a neck, but very little, and with obscure ribs. Skin, green, becoming yellowish green when ripe, and with a very thin bloom. Eye, large. Stalk, very short. Flesh, dark red, juicy, brisk, and well flavoured, but not richly so. Rather a coarse fig. It cracks and opens much at the eye. The 236 THE FRUIT MANUAL. skin also cracks much. It is not a first-rate variety in comparison with some of the others. MOUISSOUNE.—Fruit, below medium size, round, and inclining to oblate, marked with distinct ribs, running from the stalk to the apex. Skin, quite black purple, covered with blue bloom. Stalk, very short. Eye, open, showing the red inside. Flesh, bright rose colour throughout, very juicy and tender, rich, syrupy, and delicious. Murrey. See Brown Turkey. Nagronne. See Bordeaux. NEBIAN (Grosse Verte).—Fruit, above medium size, roundish ovate, and marked with obscure longitudinal ribs. Skin, quite green, a bright pea green, becoming a little yellow at maturity, and not covered with any bloom. Stalk, a quarter of an inch long. Eye, open. Flesh, very dark red throughout, and firm, with a rich and sugary flavour. Rather late. Negro d’Espagne. See Black Genoa. NEGRO LARGO.—Fruit, of the largest size, nearly four inches long by two and three quarters wide; long pyriform. Skin, jet black, marked with longitudinal ribs, extending the whole length of the fruit. Eye, open, and generally with a globule of syrup dropping from it when quite ripe. Stalk, short. Flesh, pale red, very tender and juicy, with a rich, thick, and highly-flavoured juice, and when highly ripened the flesh and skin together become quite melting and form a delicious sweetmeat, This is one of the best figs in cultivation, Mr. Fleming, of Cleveden, says : “The habit of the plant is good, and for grow- ing in pots it is unequalled by any other fig I know. The plant from which the fruit was taken, which I exhibited to the Royal Horticultural Socicty, was grown in an 84-inch pot, and brought to perfection three dozen fruit, weighing from three to four ounces each.” NERII. See White Ischia. The variety Mr. Knight introduced under this name was the White Ischia. By the name “ Nerii,” is intended the ‘‘ Nero,” or Black Fig, of the Italians, and the variety Mr. Knight received was evidently incorrect ; the true Fico Nero being the Black Ischia, and not the White Ischia. Nero. See Black Ischia. NIGRETTE.—Fruit, very small, oblate, and with a short neck. Skin, dark black purple all over the apex, and half-way towards the stalk, where it shades off to a reddish purple. Stalk, one-eighth of an inch long. Eye, open like an eyelet-hole. Flesh, pale rose- coloured, juicy, sweet, and well flavoured. NOIRE D’ESPAGNE.—Fruit, small, round, and regularly formed, without ribs. Skin, thick, quite black, covered with a thick blue FIGS. 237 bloom, which gives it a very handsome appearance, and cracking in white lines when ripe. Eye, closed. Stalk, short. Flesh, deep rose- coloured ; tender, juicy, and very sweet, but not so rich and sugary. This is like Black Bourjassotte, but is extremely early, it being quite past when the others are ripening. Noire de Languedoc. See Black Genoa. CHIL DE PERDRIX.—Fruit, small and oblate, with an oblique axis. Skin, very dark chestnut or mahogany, covered with a thin bloom, but where shaded and round the stalk it is green. Stalk, very short. Flesh, a sort of coppery colour, with a tinge of rose or salmon in it ; juicy, tender, and sweet. A good little fig. PANACHEE (Col di Signora Panachée; Col di Signora Bianca Panachée).—- Fruit, above medium size, roundish turbinate, even, regularly formed, and handsome in appearance. Neck, short. Skin, straw yellow, beautifully striped with longitudinal bands of bright, lively green, some of which are broad and some narrow. Kye, closed, and with a narrow iris round it. Stalk, about a quarter of an inch long. Flesh, bright rose colour throughout, with a thick rim of white skin as a margin to it. Similar in every respect to Col di Signora Bianca, except in the variegation of the skin and the shorter neck. It is equally as richly flavoured. PEAU DURE (Peldure; Verte Brune).—Fruit, medium sized, pyriform, with a short neck, and generally with one side of the crown hanging lower than the other; and marked with numerous longitudinal ribs, running from the stalk to the apex. Skin, green, with a brownish tinge, becoming gradually a dingy white as it dries. Flesh, bright rose-coloured throughout, becoming darker. Very rich and excellent. An admirable variety for drying. Peldure. See Peau Dure. Petaluse. See Angélique. Petite Aubique. See Bordeaus, PIED DE BEUF.—Fruit, large, obtuse, pyriform, or long obovate, marked with numerous distinct ribs on its side. Skin, of a clear mahogany brown or reddish purple where fully exposed to the sun, and greenish where shaded. Flesh, pale and opaline, with the faintest stain of flesh colour round some of the seeds; not at all richly flavoured. A large but rather coarse fig. Pocock’s. See White Marseilles. POULETTE.—Fruit, above medium size, and handsome ; obscurely ribbed, and with somewhat of a neck. Skin, green mixed, and with a 238 THE FRUIT MANUAL. sort of dirty brown, and covered with a grey bloom. It cracks in lines when fully ripe. Eye, closed. Stalk, very short. Flesh, dark red, very tender and juicy, charged with a thick syrup. A very excellent and handsome fig. PRECOCE D’ESPAGNE.—Fruit, small, quite round, with obscure longitudinal lines. Skin, dark green, tinged with brown over the crown, and becoming gradually paler towards the stalk. Stalk, about a quarter of an inch long. Flesh, opaline under the skin, and rose-coloured at the centre; very richly flavoured, and the juice quite a syrup. This is a very early variety, and in Spain is called Tres fer, or thrice bearing. Précoce Noire. See Black Bourjassotte. PREGUSSATA.—Fruit, small, round, compressed at the ends. Skin, purplish brown in the shade, dark brown, covered with pale spots, next the sun. Flesh, deep red, rich and luscious. August to October. Well adapted for forcing. Purple. See Brown Turkey. Raby Castle. See White Marseilles. RECOUSSE NOIRE.— Fruit, large, roundish-oblate, with a long neck, very much more swollen on one side than the other, and marked with obscure ribs. Skin, dark mahogany or chestnut colour, becoming paler towards the neck, and generally greenish at the stalk, which is very short. Eye, closed. Flesh, dark opaline, with a tinge of very delicate rose at the centre; very tender and juicy, but not very highly flavoured, being rather flat and herbaceous than otherwise. Reeulver. See Black Provence. Red. See Brunswick. Ronde Noire. See Black Ischia. ROSE PEYRONNE.—Fruit, medium sized, roundish oval, marked with longitudinal lines. Skin, pale brown, covered with a fine grey bloom ; cracks in netted lines when it ripens. Stalk, about a quarter of an inch long. Flesh, very pale salmon, tender, and very juicy, rich, sugary, and delicious. This is quite distinct from Brunswick, with which it is made synony- mous in the Horticultural Society’s Catalogue, and in the first edition of this work. ROUGETTE.—Fruit, below medium size, or small obovate, without ribs. Skin, of a red copper-colour, yellow in the shade, and shading off to yellow towards the stalk. Eye, quite closed. Stalk, short. Flesh, copper-red throughout ; tender and juicy, but not sugary or rich, being rather flat than otherwise. FIGS. 239 ROYAL VINEYARD.—Fruit, medium sized, long pyriform, with a long slender neck and prominently marked with longitudinal lines. Skin, very thin, hairy, of a fine reddish brown or purple colour, covered with thick bluish bloom. Stalk, long and slender. Hye, large and open. Flesh, bright reddish, very juicy and melting ; hollow in the centre. A richly-flavoured fig. The tree bears abundantly. It was introduced by Messrs. J. & C. Lee, of the Hammersmith Nurseries, and the name having been lost it was named provisionally Royal Vineyard, but I have not been able to identify it with any other variety which has come under my notice. SAVANTINE (Cordilliere).—Fruit, round, marked along its length with prominent nerves. Skin, pale yellow. Flesh, pale red. Singleton. See White Ischia. Small Blue. See Brown Turkey. Small Brown. See Malta. Small Early White. See Early White. Small White. See Early White. ST. URSULE D’AVIGNON.—Fruit, below medium size, rather oblong, and without a neck, and with slight indications of longitudinal ribs. Skin, of a very pale brown, or copper-coloured, paler at the stalk, where it is tinged with green. Stalk, short. Eye, quite open. Flesh, of a very pale rose colour at the centre, and opaline at the cir- cumference under the-skin; very tender, rich, sugary, and syrupy. Excellent. VERDAL.—Fruit, about medium sized, quite round, and marked with very distinct ribs. Skin, of a dark green colour even when ripe, and without any bloom upon it. Stalk, very short. Eye, open. Flesh, of a dark blood colour, and firm consistency; thick, sugary, and syrupy, and with a fine rich flavour. A delicious fig. VERNISSENQUE.—Fruit, long, turbinate, very handsome, and regular in shape; marked with longitudinal ribs, which are most distinct at the neck, and diminish towards the apex. Lye, a little open. Neck, long and distinct. Stalk, short. Skin, perfectly black all over, without a trace of pale colour even in the shade, and covered with a fine bloom; it is just like a dark plum in this respect. Flesh, very dark blood red, with a briskish flavour, but flat, and only second-rate. VERSAILLES.—Fruit, above medium size, long pyriform. Skin, pale greenish white. Flesh, rose-coloured, but not highly flavoured. Verte Brune. See Peau Dure. Verte Petite. See De Lipari. Violette. See Bordeaux. 240 THE FRUIT MANUAL. Violette de Bordeaux. See Bordeaux. VIOLETTE GROSSE (Aulique).—Fruit, large, oblong, and perhaps the longest-shaped of any of the figs except Brunswick, its length being three times its diameter. Skin, deep violet. Flesh, red. Violette Longue. See Bordeaux. VIOLETTE-PERRUQUINE.—Fruit, about medium sized, oblong, marked with obscure ribs. Skin, quite black, covered with a thick blue bloom. Stalk, very short. Hye, like an eyelet-hole. Flesh, deep red, thick and stiff, rather brisk, good, but not richly flavoured. This dries well. Walton. See Brown Turkey. WHITE BOURJASSOTTE (Bourjassotte Blanche).—Fruit, below medium size, round, and somewhat flattened, with distinct longitudinal ribs on the sides. Skin, green, becoming yellowish at maturity, and covered with a thin grey bloom. Lye, quite closed. Stalk, very short. Flesh, dark blood red, thick and stiff, but not particularly rich in flavour, though, at the same time, a good fig. White Genoa. See White Marseilles. WHITE ISCHIA (Green Ischia; Nerit; Singleton; Brocket Hall). —Fruit, small and turbinate. Skin, pale greenish yellow, very thin, so much so that when fully ripe the flesh, which is purple, shines through and gives the fruit a brownish tinge; rich, highly flavoured, and luscious. End of August. The tree is of small habit of growth, a great bearer, well adapted for pot culture, and forces well. WHITE MARSEILLES (Blanche; D'Athenes; Ford’s Seedling; Large White Genoa ; Marseillaise ; de Naples; Pocock’s; Raby Castle; White Naples ; White Standard ; White Genoa).—Fruit, above medium size, quite round, with a short neck, and well marked longitudinal ridges running from the stalk to the apex. Skin, green, becoming a pale green when it ripens. Eye, open. Flesh, opaline, exceedingly rich, juicy, and sugary. One of the most delicious figs in cultivation. It dries remarkably well and easily. The tree forces well; and the fruit ripens freely against a wall in the open air. White Naples. See White Marseilles. White Standard. See White Marseilles. YELLOW ISCHIA (Cyprus).—Fruit, large, turbinate. Skin, yellow. Flesh, dark red, tender, and very juicy, with a rich and sugary flavour. September. GOOSEBERRIES. 241 LIST OF SELECT FIGS. Those marked * are suitable for small collections. I. FOR STANDARDS. Black Ischia Black Genoa Black Ischia Brown Ischia *Brunswick Brown Ischia *Brown Turkey II, FOR WALLS. *Brown Turkey Castle Kennedy “White Marseilles Ill FOR FORCING, OR POT-CULTURE. *Angélique Brown Turkey Pregussata *Black Ischia Early Violet “White Ischia Brown Ischia * Marseilles IV. FOR GENERAL CULTURE. *Agen Célestine Lucrezia *Angélique *Col di Signora Nero *Poulette Bellona Datte St. Ursule d’ Avignon Black Bourjassotte De Grasse Verdal Brunswick Gros de Draguignan *White Marseilles *Col di Signora Bianca *Grizzly Bourjassotte “f GOOSEBERRIES. SYNOPSIS OF GOOSEBERRIES. ’ I. SKIN RED, J, § Round or Roundish. a. Shin smooth.” fe Plum ince R t (Boardman onmonger Prine? aor Glove ) Lancashire Lad (Hartshorn) Napoléon le Grand (Rogers) B. Skin downy. Raspberry Miss Bold aeges (eigh) ugh Re Scotch Nutmeg Poe Natmeg c. Skin rough hairy. Shakespere (Denny Forester (Etchells) Small Rough Red Hairy Red (Barton) Top Sawyer (Capper) Highlander (Banks) Victory (Lomas) 249, THE FRUIT MANUAL. % §§ Oblong, oval, or obovate. A. Shin smooth, Beauty (Badrock) Conquering Hero (Fish) Clayton (Walker) Dr. Hogg (Leicester) Duke of Sutherland (Biddulph) Emperor Napoléon (Rival) Foreman (Bratherton) John Anderson (Crompton) London (Banks) Major Hibbert (Etchells) Marlborough (Lavington) Old England (Rider) Plough Boy (Walton) Red Turkey Ringleader (Johnson) Roaring Lion (Farrow) Sportsman (Chadwick) Talfourd (Penson) Wilmot’s Early Red Wonderful (Saunders) B. Skin downy. Farmer’s Glory (Berry) Magistrate (Diggles) Red Walnut c. Shin rough hairy. Atlas (Brundrett) Beauty of England (Hamlet) Bollin Hall (Bradley) Companion (Hopley) Crown Bob (Melling) Dan’s Mistake (Spencer) Early Black Early Rough Red Eskender Bey (Pickavance) Flixtonia (Barlow) Hastenwell (Challinor) Keens’ Seedling Lion’s Provider (Fish) Magnet (Bratberton) Monarch (Bratherton) Mr. Chambers (Hewitt) Over-All (Bratherton) Pastime (Bratherton) Red Champagne Red Mogul Red Oval Red Robin (Jacques) Red Warrington Registrar (Wilkinson) Rob Roy Slaughterman (Pigott) Speedwell (Poulson) Yaxley Hero (Speechley) II, SKIN YELLOW. § § Round or Roundish. A. Skin smooth. Amber Gem (Pennington) Railway (Livesey) Yellow Ball B. Shin downy. Golden Drop Rumbullion o. Skin rough hairy. Broom Girl California (Henshaw) Cramp (Badrock) Fanny (Williams) Great Western (Colcleugh) Gunner (Hardcastle) High Sheriff (Chapman) Lord Rancliffe (Ellis) Pretty Boy (Orchard) Rockwood (Prophet) Sulphur Yellow Champagne Yellow Warrington oe §§ Oblong, oval, or obovate. . A. Skin smooth. Australia (Bayley) Candidate (Crompton) Drill (Cranshaw) Duckswing (Buerdsill) Leader (Pigott) Leveller (Greenhalgh) Lord Combermere (Forester) Oldham (Rhodes) Oyster Girl (Wilkinson) Smiling Beauty (Beaumont) Stella (Leicester) Tiger (Rhodes) Trumpeter (Partington) Tinker (Park) Victory (Mather) Viper (Gorton) B. Skin downy. Husbandman (Foster) Invincible (Heywood) Prince of Orange (Bell) ©. Shin rough hairy, Catherina (Travis) Conquering Hero (Catlow) Criterion (Livesey) Early Sulphur Garibaldi (Walton) Golden Fleece (Part) Golden Gourd (Hill) a. Skin smooth. Fearless (Addis) Glory of Kingston Green Gage (Horsefield) Green London (Oliver) Green Overall (Foster) Jerry (Stanier) Queen Victoria (Swift) Shiner (Oliver) Thumper (Riley) B. Skin downy. Green Willow GOOSEBERRIES, 248 Goldfinder (Bell) Hue-and-Cry (Leicester) Mount Pleasant (Heape) Mr. Whittaker (Etchells) Pilot (Wood) Peru (Cook) Yellowsmith III. SKIN GREEN. § Round or Roundish. Joke (Hodkinsons) Perfection (Gregory) c. Skin rough hairy. Green Gascoigne Green Rumbullion Hebburn Prolific King John (Smith) Norcliffe (Walton) Rough Green (Dutton) Thunder (Fairclough) “L- §§ Oblong, oval, or obovate. a. Skin smooth. Advance (Chippendale) Arthur Beeston Castle Clifton (Ryder) Favourite (Bates) General (Thewless) Glory of Ratcliff (Allen) Green River (Cranshaw) Green Walnut Heart of Oak (Massey) Hospool (Whittaker) Independent (Briggs) Jolly Tar (Edwards) Keepsake (Banks) London City (Bratherton) Matchless (Turner) 4. Shin smooth, Alma (Rowson) Crystal Hero of the Nile (Moore) King of Trumps (Lee) Lady Stanley (Webster) Miss Nightingale (Walton) White Rasp B. Skin downy. Early White - Pitmaston Green Gage Plunder (Wood) Stockwell (Duke Stouter Johnny (Cranshaw) Surprise (Moscroft) Telegraph (Poulson) B. Shin downy. Jolly Angler (Collier) Laurel (Parkinson) Profit (Prophet) o. Skin rough hairy. Bravo (Beckett) Glenton Green Gretna Green (Horrocks) Sir George Brown (Raker) Wistaston Hero (Bratherton) IV. SKIN WHITE. f § Round or Roundish, c. Shin rough hairy. Hedgehog Lady Leicester (Bell) Mitre (Skellum) Overseer (Wilkinson) Postman (Boardman) Royal White Snowball (Adams) Snowball (Etchells) Snowdrop (Bratherton) Weasel (Waldon) 244 THE FRUIT MANUAL. we §§ Oblong, oval, or obovate. A. Shin smooth. Careless (Crompton) Citizen (Scerratt) Eagle (Cook) Elizabeth (Hollins) Flora (Chapman) Freedom (Moore) Lady Delamere (Wild) Lioness (Fennyhaugh) Progress (Lockett) Queen Caroline (Lovart) Queen of Trumps (Horrocks) White Fig B. Skin downy. Cheshire Lass (Saunders) Sheba Queen (Crompton) Wellington’s Glory White Lily White Lion (Cleworth) Whitesmith (Woodward) c. Shin hairy. Abraham Newland (Jackson) Antagonist (Oldfield) Blackley Hero (Boardman) Bonny Lass (Capper) Bright Venus (Taylor) ee of Sutherland (Biddulph) Eva (Walton) Governess (Bratherton) Jenny Lind (Lockett) Lady of the Manor (Hopley) Monster (Baker) Peto (Hilton) Princess Royal Queen of the West (Bayley) Snowdrift (Hardman) Tally-Ho (Riley) White Champagne ABRAHAM NEWLAND (Jackson).—Large and oblong. Skin, white and hairy. Highly flavoured and excellent. Bush, erect. ADVANCE (Chippindale).—Fruit, long; the two-veined a little tapered, the three-veined long and well formed. Skin, smooth, light green. Bush, spreading; bears freely. A new variety, which in 1864 weighed 23 dwt. 14 gr. ALMA (Rowson).—Fruit, plump, and square shaped, of medium length, with seed-veins deeply sunk towards the stalk. Skin, smooth, greenish white. Flavour, good. In 1863 weighed 25 dwt. Bush, spreading, and an excellent bearer. AMBER (Yellow Amber ; Smooth Amber).—Medium sized, roundish. Skin, smooth, greenish yellow. Of good flavour, but not first-rate. Bush, a good bearer; spreading. ANTAGONIST (Oldfield).—Fruit, long, with large plump nose and broad raised shoulders ; the seed-veins broad and a little sunk. Will grow from one and three- -quarters to two and a quarter inches in length, and from five to five and a quarter inches in circumference. Skin, hairy, creamy white, veins a little green. Flavour, good. In 1864 weighed 84 dwt. 4 gr.; in 1863 weighed 34 dwt, 21 gr. This is the largest white gooseberry in cultivation, having several times been the heaviest berry grown of any colour for the season, and the heaviest white berry ever since 1857. One of the very best either for exhibition or market purposes. ‘ Bush, large and spreading; a vigorous grower and an excellent earer, GOOSEBERRIES. 945 Aston. See Red Warrington. Aston Seedling. See Red Wurrington. ARTHUR (Scerratt).—Fruit, long oval, tapering from the centre towards the snuft and stalk, from 18 to 15 eighths long, and 4} to 42 inches in circumference. Skin, smooth and thin, light green. Flesh, tender, and of good flavour. , This variety is but little grown. It bears freely, and makes a fine bush. ATLAS (Brundrett).—Large, oblong. Skin, red, hairy. Of good flavour, but not first-rate. Bush, erect. P AUSTRALIA (Bayley).—Fruit, plump, well formed, and of medium length. Skin, smooth, pale yellow, with a dull shade of green inter- mixed. Flavour, good. In 1864 weighed 25 dwt. 18 gr. Bush, large and spreading ; a free bearer; makes pendulous wood. BEAUTY (Badrock).—Fruit, large, from one and three-quarters to two inches long. Skin, smooth, deep red, shaded with pink, and when ripe covered with a white bloom. A beautiful late variety, well flavoured, but not first-rate. Weight in 1864, 31 dwt. 6 gr. A good bearer, and makes a large spreading bush. BEAUTY OF ENGLAND (Hamlet).—Large and oblong. Skin, red, hairy. Of good flavour. Bush, spreading. Belmont’s Green. See Green Walnut. BEESTON CASTLE (Nicholls).—Fruit, well formed. Berry, rather oblong, and a little taper towards the stalk ; from 12 to 14 eighths in length, and 44 to 5 inches in circumference. Skin, smooth, bright dark green. In 1852 the raiser weighed it 26 dwt. 12 gr. Bush, large, with strong, erect prickly wood, and an uncertain cropper. BLACKLEY HERO (Boardman).—Fruit, long, oval. Skin, hairy, yellowish white, a little mottled. Flavour, good. In 1860 weighed 26 dwt. 1 gr. A late variety. Bush, pendulous, large, and spreading. BOLLIN HALL (Bradley).—Fruit, of medium length. Skin, a little hairy, deep red. Flavour, tolerable. Weight in 1863, 27 dwt. 2 gr. Makes a good spreading bush. BONNY LASS (Capper).—Large, oblong. Skin, white and hairy. Of second-rate quality. Bush, spreading. BRAVO (Beckett).—Fruit, long. Skin, hairy, dark green. Flavour, ood. Bush, a medium size; bears freely. A new variety, which in 1864 weighed 23 dwt. 18 gr. 246 THE FRUIT MANUAL. . BRIGHT VENUS (Taylor).—Medium sized, obovate. Skin, slightly hairy, white, and covered with a bloom when it hangs long. Sugary, rich, and excellent, and hangs till it shrivels. Bush, rather erect, and a good bearer. British Prince. See Prince Regent (Boardman’s). BROOM GIRL (Hampson).—Fruit, plump, square, and shouldered, from 12 to 15 eighths long, and 5 to 52 inches in circumference, with a very long stalk. Skin, thin and hairy, dark yellow, of an olive shade. Flavour, first-rate. Ripens early. In 1852 it weighed 28 dwt. 12 gr. Bush, large, makes strong upright wood, and bears freely. An excellent old variety. CALIFORNIA (Hendshaw).—Fruit, round, of medium length. Skin, hairy, dull pale yellow, showing a green under shade. Flavour, good. In 1868 it weighed 24 dwt. 16 gr. Bush, large, bears freely, and makes long, pendulous wood. A late variety. CANDIDATE (Crompton).—Fruit, very long; the two-veined ones tapering towards the stalk;.the three-veined ones rounded and better formed. Skin, smooth, dark, muddy green, shaded with yellow. Flavour, good, but not first-class. In 1864 weighed 25 dwt. Makes pendulous wood, and forms a large spreading bush. CARELESS (Crompton).—Fruit, long and plump. Skin, smooth and even, creamy white. One of the handsomest gooseberries grown. Flavour, good. In 1864 weighed 81 dwt. 19 gr. Bush, spreading ; makes slender, prickly wood, and is an excellent bearer. CATHERINA (Travis).—Fruit, long and evenly formed, , without ridge or indentation, and beautifully rounded to the stalk, with broad seed-veins. Skin, a little hairy, bright orange yellow. Flavour, first- rate. In 1852 it weighed 32 dwt. 8 gr. Bush, medium sized, spreading ; makes slender wood. CHESHIRE LASS (Saunders).—Large and oblong. Skin, very thin, downy, and white. Flavour, rich and sweet. Bush, erect, and a good bearer. Excellent for tarts, on account of its early attaining a size for that purpose. CITIZEN (Scerratt)—Fruit, long, tapering towards the stalk. Skin, smooth, greenish white. Flavour, good. In 1860 weighed 23 dwt. 12 gr. Bush, spreading ; bears freely. CLAYTON (Walker).—The two-veined berries are very long formed and flat-sided, with broad, square formed shoulders, the berry in- creasing in thickness to the nose ; the three-veined ones rounder and ) GOOSEBERRIES. 247 finely formed. Skin, smooth, dark purplish red, with broad, light, arial veins. Flesh, of tolerable flavour. In 1864 weighed 82 wt. 8 gr. Shoots, strong and a little pendulous; makes a fine large bush, and bears freely. CLIFTON (Rider).—Fruit, well formed, of medium length. Skin, smooth, deep green, of a dull shade. Flavour, good. In 1864 weighed 22 dwt. 7 gr. Bush, large and spreading ; bears freely. COMPANION (Hopley).—Fruit, of medium length, chiefly two- veined, a little flat-sided towards the stalk, with plump shoulders, and nicely rounded towards the nose. Skin, thin and very hairy, bright light red. Flavour, first-rate. Weight in 1852, 81 dwt. 11 gr. An early variety. A very handsome early variety, suitable either for cropping or ex- hibition purposes. Makes a fine spreading bush, and bears freely. CONQUERING HERO (Fish).—Fruit, very long and well-pro- portioned, terminating at the snuft with a sharp, pomted, prominent nose. Skin, occasionally a little hairy, of a dark red colour, dotted and shaded, with a greenish grey showing through the deep red. Flavour, moderate. Weight in 1852, 31 dwt. 11 er. Bush, a free grower, making long, slender shoots ; large and spread- ing, and a moderate cropper. CRAMP (Badrock).—Fruit, plump and round. Skin, very hairy, dark dull green, shaded with yellow and brown. Flavour, good. In 1864 weighed 24 dwt. 21 gr. The bush is large, with strong, erect wood. LEarly. CRITERION (Livesey).—Fruit, plump, of medium length. Skin, a little hairy, dark greenish yellow. Flavour, good. In 1864 it weighed 25 dwt. 17 gr. The bush bears freely ; makes vigorous wood, a litile pendulous, and is large and spreading. CROWN BOB (Melling).—Very large and oblong. Skin, thin, hairy, bright red, with a greenish tinge toward the stalk. Of good flavour, and a first-rate variety. Bush, pendulous, and an abundant bearer. CRYSTAL.—Small and roundish. Skin, thick, smooth, or very slightly downy, and white. Of good flavour, and chiefly valuable for coming in late. Bush, spreading, and rather pendulous; leaves not hairy above. DAN’S MISTAKE (Spencer).—Fruit, of medium length, very handsome. Skin, hairy, bright light red shaded with pink ; . the.seed- 248 THE FRUIT MANUAL. veins broad and green, level with the surface. Flavour, good, but not first-rate. A useful variety, either for market or exhibition purposes. It weighed in 1865, 31 dwt. Makes strong erect shoots, and forms a large bush ; bears freely. Dr. Davies’ Upright. See Red Champagne. DR. HOGG (Leicester).—Fruit, long, flat-sided, with broad shoulders and large plump nose; the seed-veins broad and deeply sunk. Stalk, long, with a purple wing at the joint. Skin, occasionally hairy, and covered with a greyish down, deep purplish red, with veins of a deeper shade. Flavour, good. A new variety; in 1864 weighed 29 dwt. 4 gr. Makes a fine bush, with strong upright wood, which is short jointed, the thorns very stiff, and leaves large. , Double Bearing. See Red Walnut. DRILL (Cranshaw).—Fruit, long; the two-veined ones tapering towards the stalk, the three-veined ones long, and rounder than the others, also better shouldered. Skin, smooth, deep dull green, shaded over with yellow. Flavour, good. In 1864 it weighed 30 dwt.; in 1865 weighed 32 dwt. The bush bears freely, makes long vigorous wood, and is large and spreading. A late sound variety. DUCHESS OF SUTHERLAND (Biddulph).—Fruit, long, oval. Skin, smooth, or occasionally a little hairy, creamy white. Flavour, good. In 1860 weighed 23 dwt. 9 gr. Bush, medium sized, spread- ing, and a free bearer. DUCK WING (Buerdsill).—Large and obovate. Skin, yellow, and smooth. A late variety, and only of second-rate quality. Bush, erect. DUKE OF SUTHERLAND (Biddulph).—Fruit, very long, taper- ing a little towards the stalk. Skin, smooth, light red blended with pink and grey. Flavour, tolerable. In 1864 it weighed 29 dwt. A very late variety; makes long slender wood, a little pendulous, and forms a large spreading bush; bears freely. EAGLE (Cooke).—Fruit, long, tapering slightly towards the stalk, which is long and fine. Skin, smooth, greenish white. Flavour, good. In 1830 weighed 87 dwt. 12 gr. Bush, large and spreading ; makes long slender wood, and bears ee A good old variety, now surpassed by newer kinds for exhibi- ion. EARLY BLACK.—Medium sized, oblong. Skin, dark red, and hairy. A second-rate variety. Bush, pendulous. BARLY ROUGH RED.—Small, roundish oblong. Skin, red, and hairy. A well-flavoured variety, but not first-rate. Bush, spreading. GOOSEBERRIES. 249 EARLY SULPHUR (Golden Ball ; Golden Bull ; Moss’s Seedling). —Medium sized, roundish oblong. Skin, yellow and hairy. Of second-rate quality. Bush, erect, very early, and a great bearer; leaves, downy. EARLY WHITE.—Medium sized, roundish oblong. Skin, thin, transparent, yellowish white, and slightly downy. Very sweet, good, and early. A first-rate variety. Bush, spreading and erect; an ex- cellent bearer. ELIZABETH (Hollins).—Fruit, long. Skin, smooth, greenish white. Flavour, good. In 1863 weighed 26 dwt. 2 gr. Bush, makes strong pendulous wood, and bears freely. EMPEROR NAPOLEON (Rival).—Large and obovate. Skin, red, and smooth. A second-rate variety. Bush, pendulous, and a good bearer. ESKENDER BRY (Pickavance).—The two-veined berries are long, and a little tapering towards the stalk, the three-veined ones of medium length, and better formed. Skin, hairy, very dark red, almost maroon ; one of the darkest gooseberries grown. Flavour, not good. In 1864 weighed 30 dwt. 6 gr. Makes long slender wood, and forms a large bush. A good cropper. EVA (Walton).—Fruit, long, plump, and evenly formed. Skin, hairy, dull yellowish white. Flavour, good. In 1862 weighed 22 dwt. Bush, spreading; makes vigorous wood, a little pendulous, and bears freely. FANNY (Williams).—Fruit, round. Skin, hairy, pale dull yellow. Flavour, rich and excellent. Bush, an excellent bearer, and makes slender, erect wood. FARMER’S GLORY (Berry).—Very large, and obovate. Skin, thick, downy, and dark red, with a mixture of green. A first-rate variety, and of excellent flavour. Bush, pendulous, and an abundant bearer. FAVOURITE (Bates).—Medium sized, oblong. Skin, smooth, and green. Flavour, second-rate. Bush, pendulous. FEARLESS (Addis).—A plump-formed fruit of medium length. Skin, smooth, light green of a mealy shade. Flavour, good. In 1852 weighed 27 dwt.10 gr. Bush, spreading. FLIXTONIA (Barlow).—Fruit, plump, of medium length. Skin, a little hairy, bright light red blended with grey. Flavour, good. In 1852 it weighed 27 dwt. 15 gr. Makes long, slender, erect wood, and forms a large handsome bush.. 250 THE FRUIT MANUAL. FLORA (Chapman).—Fruit, long, tapering a little towards the stalk, except the three-veined ones, which are long and oval. Skin, smooth, bears freely, greenish white. In 1860 weighed 25 dwt. 3 gr. Bush, large, makes strong pendulous wood. A very late variety. FOREMAN (Bratherton).—Fruit, very long, from 2 to 24 inches in length, and of uniform thickness the whole length of the berry. Skin, smooth; colour, very dark red. Flavour, good. It was grown by the raiser as a seedling, 30 dwt. 11 gr.; sent out in 1863 at 21s. per lot; and in 1864, the first year after being sent out, was 28 dwt. 20 gr. Bush, with long, pendulous shoots, large and spreading. FORESTER (Htchells).—Fruit, plump and short, very even in size. Skin, hairy, bright red. Flavour, rich and sweet, quite first-rate. An excellent bearer. Makes long, slender, erect shoots, and forms large bush. An early variety. FREEDOM (Moore).—Frpit, very long ; the two-veined ones flat- sided, and a little tapered, the three-veined ones long, and rounder than the two. Skin, smooth, creamy white. Flavour, good. In 1852 weighed 28 dwt. 15 gr. Bush, large, spreading, and vigorous, and an excellent bearer. GARIBALDI (Walton).—Fruit, long, well-formed berry. Skin, hairy, bright light orange yellow. Flavour, good. Bush, large and spreading, an excellent bearer, and makes long, pendulous wood. A new variety; in 1862 was shown as a seedling by the raiser, and was the heaviest yellow gooseberry grown in England that season, the weight being 27 dwt. 14 gr. GEM (Pennington),—Fruit, round, of medium length. Skin, smooth, bright golden yellow. Flavour, first-rate; bears freely. The bush is medium sized, and makes slender wood. Reine des Vergers Rosanna Salwey Sieulle Small Mignonne B. Clingstone.— CaTHERINES. Catherine Incomparable PEACHES. 825 A BEC (Mignonne & Bec; Pourprée & Bec).—Fruit, large, roundish, uneven in its outline, terminating at the apex in a bold, blunt nipple, and marked with a shallow suture, which is higher on one side. Skin, remarkably thin and tender, of a lemon-yellow colour, with crimson dots on the shaded side, but covered with a crimson cheek and darker dots of the same colour on the side exposed to the sun. Flesh, white, with a very slight tinge of red next the stone, from which it separates very freely ; remarkably tender and melting, sweet, and with some- bina of a strawberry flavour. Flowers, large. Leaves, with round glands. This is a very fine and early peach. It ripens in the third week of August. This originated at Ecully, near Lyons. Abricoté. See Yellow Admirable. ACTON SCOT.—Fruit, small, narrow, and depressed at the top. Skin, pale yellowish white, marbled with bright red next. the sun. Suture, well marked. Flesh, pale throughout, melting, rich, and sugary. Flowers, large. Leaves, with round glands. A delicious little peach. Ripe in the end of August. Admirable. See Karly Admirable. ALBATROSS.—This is very similar to Osprey in its appearance, but differs from it in having large flowers, and with no glands on the leaves. It is later than Prince of Wales. Alberge Jaune. See Yellow Alberge. ALEXANDRA (Alexandra Noblesse ; Seedling Nobdlesse).—Fruit, of the largest size, round, and marked with a rather deep suture. Skin, covered with rough down, perfectly pale, without any trace of colour upon it except a few clusters of red dots on the side exposed to the sun, Flesh, white, quite pale at the stone, from which it separates freely ; very tender and melting, juicy, richly flavoured and vinous. Flowers, large. Leaves, with round glands. It ripens in the middle of August. This noble peach was raised by Mr. Rivers from the Old Noblesse, from whicn it is readily known by its round glands on the leaves. Unlike the old variety, the tree is not subject to mildew, while the fruit has all the richness of the Old eee figured and described by M. Burvenich, in the Bulletin d’Arboricul- ture, second series, vol. iii., under the name of Alexandra Noblesse, and which has no glands on the leaves, is an error, for the distinguishing character of Alexandra is its round glands. AMERICAN NEWINGTON (Early Newington Freestone).—Fruit, large, round, and marked with a suture, which is higher on one side. Skin, yellowish white, dotted with red in the shade, and bright red next the sun. Flesh, white, red atthe stone, to which some strings 326 THE FRUIT MANUAL. adhere ; juicy, rich, and vinous. Flowers, small. Leaves, with round glands. Ripe in the end of August. Anne. See Early Anne. Avant. See Grosse Mignonne. Avant Blanche. See White Nutmeg. Avant Péche de Troyes. See Red Nutmeg. Avant Rouge. See Red Nutmeg. BARRINGTON (Buckingham Mignonne; Colonel Ansley’s).—Fruit, large, roundish-ovate, and terminated by a prominent nipple at the apex. Skin, downy, yellowish green, marbled with red next the sun. Suture, well defined. Flesh, yellowish, slightly tinged with red at the stone, rich, vinous, and of first-rate quality. Flowers, large. Leaves, with round glands. Ripens in the middle of September. The tree is very hardy, vigorous, and a good bearer. This is one of the best mid-season peaches, and bears carriage well. It was raised by a Mr. Barrington, of Burwood, in Surrey, early in the present century, and I do not find it mentioned in any nursery catalogue prior to 1826, BELLE BAUCE (Belle Bausse; Pourprée Hative Vineuse; Pour- prée Vineuse; Vineuse de Fromentin; Vineuse Hétive)—Fruit, large and somewhat flattened at the extremities, marked with a distinct suture, which is considerably higher on one side than the other. Skin, thin and delicate, covered with fine down, very highly coloured almost over the entire surface with deep red. Flesh, white with a rosy tint round the stone, tender, melting, and vinous. Flowers, large. Leaves, with round glands. ; A delicious peach ; a variety of Grosse Mignonne, but considerably larger, and ripens from ten to fourteen days later, in the middle of September. Although this is an old French peach, and is mentioned in the Chartreux Cata- logue of 1775, it was not till long after the beginning of this century that it was introduced to this country, It was raised by M. Joseph Bauce, a peach grower at Montreuil, and was chiefly brought into notice by M. Christophe Hervy, who cultivated it with special care in the garden of the Chartrenx at Paris. It is also mentioned by Roger Schabol in 1774. Belle Bausse. See Belle Bauce. BELLE CHEVREUSE.—Fruit, elongated, with a bold nipple on the summit. Skin, unusually downy, yellowish, except next the sun, where it is flesh-coloured and marbled with dark red. Suture, distinct. Flesh, whitish yellow, tinged with red under the skin next the sun, and marbled with rose colour at the stone, sweet, and juicy. Flowers, small. Leaves, with kidney-shaped glands. Ripens in the beginning of September. This is so called from having been raised in the town of Chevrense in the Seine et Oise. It is a very old variety, and has been cultivated for nearly two centuries. PEAOHES. 827 BELLE DE LA CROIX.—This is a new peach raised at Bordeaux, and introduced to this country by Mr. Rivers. It is large and round. The flesh is very sweet and richly flavoured, equal to the Early York. Flowers, small. Leaves, with kidney-shaped glands. _ Ripens in the end of August and beginning of September. The tree is hardy and a robust grower. _ BELLE DE DOUE (Belle de Dowai)—Fruit, large, roundish, inclining to oblate. Skin, covered with deep dark red. Flesh, sepa- rating freely from the stone, with a vinous and rich flavour. Flowers, small. Leaves, with round glands. A handsome melting peach; an early variety of Bellegarde. It ripens in the last week of August and beginning of September. It was raised at Doué, in the department of Maine et Loire, by a M. Dimas- Chatenay. Belle de Paris. See Malta. BELLEGARDE (Galande; French Galande; Belle de Tillemont: Noir de Montreuil; Ronalds’ Brentford Mignonne).—F ruit, round, slightly depressed and hollow at the summit, with a small projecting nipple. Skin, deep red all over, striped with dark purple, so much so as to be almost black. Suture, shallow. Flesh, pale yellow, slightly red at the stone, rich, vinous, and juicy. Flowers, small. Leaves, with round glands. Ripens in the beginning and middle of September. This is a very excellent peach, and the tree is a good bearer. It re- quires to be propagated on the Pear Plum or Damas Noir. Belle de Tillemont. See Bellegarde. Blanche. See Boudin. BOUDIN (Blanche ; Bourde; Bourdin ; Bourdine ; Narbonne ; Pavie Admirable ; Royale).—Fruit, large, nearly round, sometimes terminated by a very slight nipple. Skin, greenish white, reddish next the sun, covered with very fine down. Suture, deep. Flesh, whitish yellow, deep red round the stone, very rich, sugary, and vinous. Stone, small and turgid. Flowers, small. Leaves, with round glands. Ripens in the beginning of September. This variety frequently reproduces itself from seed. It will not grow on the Mussel Stock, and requires to be propagated on the Pear Plum or Damas Noir. Bourde. See Boudin. Bourdin. See Boudin. Bourdine. See Boudin. Brentford Mignonne. See Bellegarde. Brown Nutmeg. See Red Nutmeg. Buckingham Mignonne. See Barrington. 328 THE FRUIT MANUAL. De Burai. See Yellow Admirable. CANARY PEACH.—Fruit, large, two and a half inches in dia- meter, and terminated at the apex with a sharp-pointed nipple. Skin, uniformly of a very pale warm yellow or orange, and without any trace of red. Flesh, separating from the stone; pale orange, very tender and melting. Juice, very abundant, sweet and rich, with a delicious, fine, and racy flavour. Flowers, small. Leaves, with round glands. A large, handsome, and most delicious peach, of American origin ; ripe in the end of August. CATHERINE.—Fruit, large, roundish, elongated, swollen on one side of the suture, and terminated by a small nipple. Skin, yellowish green, dotted with bright red in the shade, bright red striated with darker red next the sun. Flesh, adhering to the stone, firm, yellowish white, dark red at the stone, juicy, rich, and excellent. Flowers, small. Leaves, with kidney-shaped glands. Ripens in the end of September and beginning of October. Requires heat to bring it to full perfection. This is a very old peach, and has been cultivated in this country for two centu- ries. Is is esteemed for its lateness ; and Switzer says of it in 1724, “ it finishes the glory of the peach season, and makes the greedy as well as the curious give over the thoughts of eating any more peaches till the succeeding year.” CHANCELLOR (Edgar's Late Melting ; Late Chancellor ; Noisette ; Steward’s Late Galande).—Fruit, large, oval, pale yellow, dark crimson next the sun. Suture, well defined. Flesh, free, pale yellow, very deep red at the stone, sugary, rich, and vinous. Stone, oblong. Flowers, small. Leaves, with kidney-shaped glands. Ripens in the middle of September. China Peach. See Flat China. Colonel Ansley’s. See Barrington. COMET.—Fruit, very large and round. Skin, pale yellow, with a crimson cheek. Flesh, pale yellow, separating from the stone; very juicy, melting, and good. Flowers, small. Leaves, with kidney- shaped glands. This was raised by Mr. Rivers from the Salwey. It is very much like its parent, and ripens about the same time; but the tree is of a hardier constitution. It is called the Comet, from having fruited in 1857, when the great comet of that year was at its zenith. COOLEDGE’S FAVOURITE.—Fruit, medium sized, roundish, with a well-defined suture, which is most marked towards the apex, and rather higher on one side than the other. Skin, white, covered with crimson dots, and with a crimson cheek on the side next the sun. Flesh, very tender and melting, separating frecly from the stone, juicy and sweet, and with a fine delicate flavour. Flowers, small, Leaves, with round glands. This is a very fine peach, and ripens in the last week in August. PEACHES. 829 The tree is hardy and an excellent bearer. It is an American variety, raised in Massachusetts. CRAWFORD’S EARLY (Crawford's Early Malecoton).—Fruit, very large, of a roundish and slightly oblate shape, depressed at the crown, from which issues a rather shallow suture, much higher on one side than the other. Skin, thin, of a deep lemon colour, but on the side next the sun it has a reddish orange blush, strewed with numerous distinct, dark crimson dots. Flesh, yellow, reddish at the stone, from which it separates freely ; very tender and melting, remarkably succu- lent, with a delicious saccharine and vinous juice. Flowers, small. Leaves, with round glands. Ripens in the end of August and beginning of September. This is a very large and most delicious peach, with a yellow flesh like an apricot, and is deserving of very extensive cultivation. CRIMSON GALANDE (Crimson Mignonne).—F ruit, large, roundish, and rather uneven in its outline, marked with a very faint suture, and pitted at the apex. Skin, almost entirely covered with very dark crimson, nearly black. The little on the shaded side that is not coloured is a pale yellow. Flesh, very tender and melting, very much and deeply stained with blood-red at the stone, from which it separates freely. Juice, very abundant, rich, sprightly, and deliciously flavoured. Flowers, small. Leaves, with round glands. This is very distinct and very excellent peach, and ripens from the middle to the end of August. The tree is a remarkably free grower, and an abundant bearer. It was raised by Mr. Rivers, of Sawbridgeworth, from Belle Bauce ; but it is a much better grower than that variety. DAGMAR.—Fruit, round, and marked with a shallow suture, which is deepest at the apex. Skin, very tender, more than usually downy, of a pale straw colour, almost entirely covered with minute crimson dots, so dense that they nearly form a solid mass of colour; but here and there small patches of the yellow ground colour show through and give the appearance as if the fruit were mottled with yellow. Flesh, white, with a gelatinous appearance ; it is so tender as to melt entirely away in the mouth, and the flavour is very rich and vinous. Flowers, small. Leaves, with generally kidney-shaped glands, but occasionally they are round on the small leaves. This is one of the varieties which exhibit various formed glands on the same plant. This ripens about the 10th of August. It was raised by Mr. Rivers, and is the second generation from Early Albert, which he also raised, and was named in honour of Princess Dagmar of Denmark, sister of the Princess of Wales. DESSE TARDIVE.—Fruit, large, round, flat at the top, and marked with a deep suture at the stalk. Skin, of a very pale colour, covered on the shaded side with minute red dots, and a light tinge of 330 THE FRUIT MANUAL. red next the sun. Flesh, pale greenish white, with a faint rosy tinge next the stone, melting, very juicy, sweet, richly flavoured, and vinous. Flowers, small. Leaves, with round glands. Ripe in the end of September and beginning of October. This is one of the very best late peaches. There is a Desse Hdtive quite distinct from this, which ripens in the middle of August, having kidney-shaped glands and large flowers. DR. HOGG.—Fruit, large and round, with a very distinct suture, which is deeply cleft at the apex. Skin, thin, but tough, lemon co- loured, dotted with crimson on the shaded side, and with a faint crimson cheek next the sun. Flesh, yellowish white, somewhat firm, but melt- ing, with a rich, full sugary flavour, which adheres to the palate, not- withstanding its fine briskness; it is very deeply stained with red at the stone, from which it separates freely. Flowers, large. Leaves, with kidney-shaped glands. This ripens about the 10th of August, and is a very large early peach. As an exhibition variety, it will be in high repute on account of its size and remarkably full flavour; and for market purposes, its earliness, size, and the ease with which it bears carriage, will render it one of the most valuable peaches in cultivation. The tree is a very strong grower, remarkably vigorous and healthy, and bears immensely. It was raised by Mr. Rivers, from a French peach he received from Brittany, under the name of Péche Deniaux, and first fruited in 1865. Dorsetshire. See Nivette. Double Montagne. See Montauban. Double Swalsh. See Royal George. Dubbele Zwolsche. See Royal George. EARLY ADMIRABLE (Admirable).—Fruit, large, roundish. Skin, fine clear light yellow in the shade, and bright red next the sun. Suture, distinct. Flesh, white, pale red at the stone, rich, sweet, and sugary. Flowers, large. Leaves, with round glands. Ripens in the beginning of September. EARLY ALBERT.—Fruit, above medium size, roundish, frequently with one side of the suture higher than the other, and pitted at the apex. Skin, greenish yellow, and covered with small points on the shaded side, but deep crimson, becoming sometimes almost black, when grown against the wall and fully exposed. Flesh, white, very tender and melting, with a faint brick-red tinge next the stone, from which it separates freely, with an abundant sugary and vinous juice, which is very rich. Flowers, small. Leaves, with round glands. A first-rate early peach. Ripe in the beginning of August. It was raised by Mr. Rivers, of Sawbridgeworth, from seed of Grosse Montagne, and named in honour of the Prince Consort of Queen Victoria. EARLY ALFRED.—Fruit, rather large, and marked with a deep PEACHES. 881 suture that is rather higher on one side than the other. Skin, re- markably tender, pale straw-coloured on the shaded side, and somewhat mottled with bright crimson on the side next the sun. Flesh, white, with the jelly-like transparency of that of a pine-apple, perfectly melting, richly flavoured and vinous, having an exquisite briskness that excites the salivary glands, and cleaning instead of clogging the palate. Flowers, large. Leaves, with round glands. This delicious peach ripens early in August. It was raised by Mr. Rivers from the seed of Hunt’s Tawny Nectarine, and was named in honour of H.R.H. the Duke of Edinburgh. EARLY ANNE (Anne).—Fruit, medium sized, round. Skin, white, with very little colour, being merely tinged and dotted with red next the sun. Suture, shallow. Flesh, white, even to the stone, pleasant, but rather inclined to be pasty, its earliness being its chief merit. Flowers, large. Leaves, without glands. Ripens early in August. For many years the Early Anne was the earliest of all peaches, and that on which the old gardeners relied for their earliest forcing. 1t is now far excelled by Early Beatrice, Early Louise, Early Rivers, and others of the same family ; and now, after a reputation of more than a century and a half, it will, in all probability, go out of cultivation. It is first described by Switzer in 1724, and figured by Batty Langley in 1729. Switzer says, “It is not so called on account of Queen Anne, as is, by mistake, supposed ; but in complement to the (at that time) celebrated Mrs. Ann Dunch, of Pusey, in Berkshire, where it was raised,” EARLY ASCOT.—Fruit, medium sized, roundish, and somewhat depressed, marked, with a shallow suture, which is deepest towards the stalk, Skin, almost entirely covered with red, which is bright on the shaded side, and almost black, like the Bellegarde, on that exposed to the sun; on the shaded side a patch of the yellow ground colour is visible, and is strewed with crimson dots. Flesh, yellowish, very tender, juicy, and melting, with a rich vinous flavour, and a slight tinge of red at the stone, from which it separates freely. Flowers, small. Leaves, with round glands. An excellent peach. Ripe in the second week of August. This was raised by Mr. Standish, of Ascot, in 1866, from seed of the Elruge Nectarine. EARLY BEATRICE.—Fruit, medium sized, two inches and a half in diameter ; round, a little pointed at the apex, and marked on one side with a distinct suture. Skin, with a yellowish ground, but almost covered with blotches of bright red, and altogether very highly coloured. Flesh, melting and juicy, richly flavoured, and adhering slightly by some of its fibres to the stone, which is white. Flowers, large. Leaves, with kidney-shaped glands. This is the earliest peach known, and ripens in an orchard-house from the 4th to the 8th of July, and against a wall in the open air about a fortnight later. It is not so highly flavoured as Harly Louise. The merit of having raised this remarkable peach is due to Mr, Rivers. It originated from seed of Rivers’ White Nectarine, and the tree first fruited in 1865, when it ripened on the 4th of July. It was named in honour ot H.R.H. the Princess Beatrice, the youngest child of Her Majesty Queen Victoria. 332 THE FRUIT MANUAL. EARLY GROSSE MIGNONNE (Grosse Mignonne Hative ; Mig- nonne Hative)—Fruit, medium size, roundish, pitted at the apex, with a small nipple on one side of it, and with a shallow suture. The skin has a pale red cheek on the side exposed to the sun, and is thickly dotted all over with bright crimson dots. The flesh is white, with veins of red throughout, separating freely from the stone, sweet, very juicy, and vinous. Flowers, large. Leaves, with round glands. This is a very fine peach, ripening in the second week in August. EARLY LOUISE.—Fruit, of medium size, round, marked on one side with a deep suture, which is deep over the crown. Skin, highly coloured and bright red. Flesh, very tender and richly flavoured, yellowish white even to the stone, from which it separates ; but it is singular that the second year of fruiting it was quite adherent, and it still shows a tendency to be so. Flowers, small. Leaves, with kidney- shaped glands. This is a few days later than Early Beatrice, and generally ripens from the 8th to the 14th of July in an orchard-house. Although not so early it is a larger and a superior fruit to Early Beatrice. Early Louise was raised from seed of Early Albert by Mr. Rivers, of Sawbridge- worth ; and Early Albert being raised from seed of Montagne Précoce, an early clingstone peach, the adherent tendency of the flesh has re-asserted itself. The name was given in honour of H.R.H. Princess Louise, now Marchioness of Lorne. EARLY NEWINGTON (Smith’s Early Newington).— Fruit, medium sized, rather oval. Skin, of a pale styaw colour on the shaded side, and streaked with purple next the sun. Flesh, pale yellow, tinged with light red next the stone, to which it adheres ; juicy and well flavoured. Flowers, large. Leaves, without glands. Ripe in the end of August and beginning of September. Early Newington Freestone. See American Newington. EARLY PURPLE (Pourprée Hdtive; Pourprée Hative & Grandes Fleurs).—Fruit, medium sized, roundish, depressed at the apex, divided on one side by a suture extending from the base and across the apex. Skin, covered with a thick down, pale sulphur yellow, thinly dotted with red on the shaded side, and deep purplish red next the sun. Flesh, white, separating with difficulty from the stone, red under the skin on the side which is exposed to the sun, and very deep red at the stone; of a rich vinous and sugary flavour. Flowers, large. Leaves, with kidney-shaped glands. Ripe in the middle and end of August. Early Purple Avant. See Grosse Mignonne. EARLY RIVERS.—Fruit, of large size, roundish, marked with a distinct suture. Skin, pale lemon-yellow, with the slightest blush on one side, and a few pale flesh-coloured dots on the part exposed to the sun. Flesh, pale even to the stone, gelatinous and translucent, with PEACHES. 3833 white veins and mottles interspersed through it; very tender and very juicy, exceedingly rich and sugary, and with a fine brisk Nectarine flavour ; Separating freely from the stone. Flowers, large, very spread- ing. Leaves, with the glands kidney-shaped. This is the finest early peach known, and ripens about the 14th of July in an orchard-house. In size and colour itis not unlike Noblesse. In France it succeeds so well that Mr. F. Jamin says it is the finest early peach in France. Its only fault is that it splits at the stone, which probably arises from imperfect fertilisation, the pistil protruding so far beyond the stamens, and the kernel is imperfect. It is well adapted for forcing. This peach was sent to me by Mr. Rivers on the 20th of July, 1867, when it was first produced, and I was so struck with its superiority over all other early peaches, and its perfectly distinct character, that I considered it a fitting opportunity to record the name of the raiser by associating it with a fruit which cannot fail to become a universal favourite. It was raised from seed of Early Silver. EARLY SAVOY (Précoce de Savoie).—This is more ovate in shape than Grosse Mignonne, and paler colour on the side next the sun. Flowers, large. Leaves, without glands. It is an excellent variety, and ripens in the end of August. EARLY SILVER.—Fruit, very large, ovate, or roundish-ovate, and sometimes terminated by a nipple at the apex. Skin, of a delicate cream colour, with a slight blush next the sun, which renders it very beautiful. Flesh, separating from the stone, white, melting, and very juicy, with a flavour remarkable for its union of the briskness of the White Nectarine with the noyau of the Peach. Flowers, large. Leaves, with kidney-shaped glands. When fully ripe this is one of the most delicious of all peaches. It ripens from the middle to the end of August, and when forced it retains its fine racy flavour better than any other kind. This delicious peach was raised by Mr. Rivers, in 1857, from seed of the White Nectarine. ; EARLY TILLOTSON.—Fruit, medium sized, round. Skin, yel- lowish white on the shaded side and dotted with red, but on the side next the sun it is quite covered with dark red. Flesh, white, melting, juicy and richly flavoured, separating from the stone, to which it some- what adheres by means of some of its fibres. Flowers, small. Leaves, without glands. An American peach; ripe from the middle to the end of August. The tree, like many of the glandless-leaved peaches, is very liable to mildew, EARLY VICTORIA.—Fruit, medium sized, roundish, marked on one side with a shallow suture. Skin, very thin, pale yellow on the shaded side, and dark dull maroon on the side next the sun. Flesh, 334 THE FRUIT MANUAL. yellowish white, very tender, melting, and very juicy, with a sweet and luscious flavour. Flowers, large. Leaves, without glands. A first-rate early peach, ripening in the beginning of August. It was raised by Mr. Rivers from Early York, than which it is rather earlier, and was named in honour of Her Majesty Queen Victoria. Early Vineyard. See Grosse Mignonne. EARLY YORK.—-Fruit, medium sized, roundish inclining to ovate, marked on one side with a shallow suture. Skin, very thin, delicate greenish white, dotted with red in the shade, but dark red next the sun. Flesh, greenish white, melting, very juicy, vinous and richly flavoured, Flowers, large. Leaves, without glands. One of the best early peaches. Ripe in the beginning and middle of August. The only disadvantage the Early York possesses is that the tree is so liable to mildew, like most of the glandless-leaved varieties. A preferable form of it is a seedling raised from it by Mr Rivers, which has glands on the leaves. The tree of this does not suffer from mildew, and the fruit is exactly the same as that of Early York. See Rivers’ Early York. Edgar’s Late Melting. See Chancellor. English Galande. See Violette Hative. EXQUISITE.—Fruit, of immense size, being ten and a half inches in circumference, and weighing nine and a half ounces; roundish oval in shape, marked with a distinct suture, and terminated at the apex by a sharp nipple. Skin, yellow as that of an apricot, with a dark crimson mottled cheek on the side next the sun. Flesh, deep yellow, veined and stained with deep blood-red at the stone, tender, melting, juicy, rich and vinous. Flowers, small. Leaves, with round glands. This is a noble peach, and one of delicious flavour; it was raised in Georgia, U.8.A., and introduced to this country by Mr. Rivers. It ripens in the middle of September. FLAT CHINA (China Peach; Java Peach).—The shape of this peach is very remarkable. It is quite flat and deeply hollowed, both at the crown and the stalk, so that a section of it is somewhat like the figure o. It is about two inches and a half in diameter, and not more than three quarters of an inch thick. Skin, pale yellow, mottled with red on the side next the sun. Flesh, pale yellow, red at the stone, and of good flavour. Flowers, large. Leaves, with kidney-shaped glands. It first fruited in the garden of Mr. Braddick, of Thames Ditton, who sent it to the Horticultural Society in 1819, All the trees existing at the time in this country were killed by the severe frost of 1838, and it was again introduced by the Royal Horticultural Society in 1868 from the Continent. Forster’s Early. See Grosse Mignonne. French Galande. See Bellegarde. PEACHES, 835 French Magdalen. See Red Magdalen. French Mignonne. See Grosse Mignonne. FROGMORE GOLDEN.—This is one of the yellow-fleshed, or apricot peaches, raised by Mr. Ingram, gardener to Her Majesty at Frogmore. The fruit is medium sized, of a deep apricot colour, and bright red next the sun. The flesh is tender, very juicy, separating from the stone, and with a rich vinous flavour. This is remarkable for its earliness. It ripens against a wall in the end of July. ‘Galande. See Bellegarde. GEORGE THE FOURTH.— Fruit, large, round, swollen on one side of the suture. Skin, yellowish white, dotted with red, and rich dark red next the sun, mottled with dark red where the two colours blend. Suture, deep at the summit. Stalk, setin a hollow depression. Flesh, pale yellow, rich, vinous, and juicy. Flowers, small. Leaves, with round glands. Ripe early in September. This is a very large and very excellent peach. It was introduced from America several years ago, but is not now much in culti- vation. It was raised in New York, the original tree having stood in the garden of Mr. Gill in Broad Street. Golden Fleshed. See Yellow Alberge. Golden Mignonne. See Yellow Alberge. Golden Rath-ripe. See Yellow ddmirable. GREGORY'S LATE.—Fruit, large, ovate, and pointed. Skin, pale green on the shaded side, and with a dark red cheek, like Royal George, on the side next the sun. Flesh, very melting, vinous, sugary, and highly flavoured. Flowers, small. Leaves, with round glands. Ripe in the end of September or beginning of October. Tt is an excellent late melting peach, somewhat later than Late Admirable. This was raised at Rendcombe in Gloucestershire, and introduced by Mr. Wil- liam Gregory, nurseryman at Cirencester about the year 1849. Griffith’s Mignonne. See Royal George. Grimwood’s Royal Charlotte. See Royal Charlotte. Grimwood’s Royal George. See Grosse Mignonne. Grosse Jaune. See Yellow Admirable. Grosse Malecoton. See Pavie de Pompone. GROSSE MIGNONNE (Avant; Early Purple Avant ; Early Vine- yard; Forster's Early ; French Mignonne ; Grimwood’s Royal George ; Johnson’s Early Purple Avant; Neal’s Early Purple; Padley’s Early Purple; Ronalds’ Galande ; Royal Kensington ; Royal Sovereign ; 336 THE FRUIT MANUAL. Smooth-leaved Royal George; Superb Royal; Grosse Mignonne Veloutée ; Grosse Mignonne Ordinaire ; Hative de Ferriéres ; Mignonne Veloutée). —Fruit, large, roundish, somewhat flattened, and furrowed with a deep suture at the top, which seems to divide it in two lobes. Skin, pale greenish yellow mottled with red, and deep brownish red next the sun, covered with fine soft down. Flesh, pale yellow, red under the skin on the side next the sun and at the stone, rich and delicate, vinous, and highly flavoured. Stone, small, very rough. Flowers, large. Leaves, with round glands. , Ripe in the end of August and beginning of September. This is one of the very best mid-season peaches. The tree, how- ever, is delicate, and very liable to mildew; but there are some seed- lings from it which preserve all the characters of the fruit with a hardier constitution of the tree. The numerous synonyms which this variety possesses are an evidence of the favour in which it has been held. Its origin is unknown, but it has been in culti- vation for upwards of two centuries, being mentioned by Merlet and all subsequent authors. From the fact of its reproducing itself from seed, nurserymen, with good faith, have introduced it from time to time as a new variety. Grimwood of the Kensington Nursery sent it out in George the Third’s reign as Grimwood’s Royal George. The late Mr. Lee of Hammersmith did so under the two names of Early Vineyard and Smooth-leaved Royal George. Neal (or Neil) a nurseryman, sold two plants of it to Mr. Padley, the king’s gardener at Hampton Court, for five guineas, under the name of Neal’s Early Purple, and hence Padley’s name also appears among the synonyms. Shailer, of Chelsea, who raised the White Moss Rose, also sent it out under the name of Superb Royal, and Ronalds, of Brentford, sold it as Ronalds’ Galande. It was called Royal Kensington by Forsyth, the royal gardener, who, when he went to Kensington in 1784, found it as a new peach sent with some others from France to the Queen. Grosse Mignonne Hative. See Harly Grosse Mignonne. Grosse Mignonne Ordinaire. See Grosse Mignonne. Grosse Mignonne Veloutée. See Grosse Mignonne. Grosse Péche Jaune Tardive. See Yellow Admirable. Grosse Perséque Rouge. See Pavie de Pompone. Grosse Violette. See Violette Grosse. HALE’S EARLY.—Fruit, of medium size, round, and depressed on the apex, having a deep suture, one side of which is higher than the other. Skin, suffused with crimson, which is covered with broad broken streaks of darker crimson, dark red towards the sun. Flesh, pale yellow, tender, melting, and with a delicious flavour, scarcely at all coloured round the stone, which is red, and from which it separates. Flowers, large. Leaves, with round glands. A very early American peach, which ripens early in August, before Early York, and is a very beautiful fruit when well coloured. Hardy Galande. See Violette Hétive. Hative de Ferriéres. See Grosse Mignonne. PEACHES, 837 HEMSKERK.—Fruit, medium sized. Skin, yellowish green, spotted with scarlet, bright red mottled with darker red next the sun. Flesh, greenish yellow throughout, rich and delicious. Stone, small, and smoother than that of any other peach. A good bearer. Flowers, large. Leaves, without glands. Ripens in the end of August. Hermaphrodite, See Yellow Admirable. Hoffmann’s. See Morrisania. HONEY (De Montigny).—This is a curious oval-shaped peach of medium size, tapering at the apex into a sharp long nipple or beak, and marked with a distinct suture. Skin, covered with a very fine down, perfectly white, and splashed with broken bands or. streaks of crimson. Flesh, perfectly white, with just a faint trace of red round the stone, from which it separates freely; very tender, melting, and juicy. Juice, abundant, sweet and rich, almost like a syrup. Flowers, large. ‘Leaves, with kidney- shaped glands. A very rich and delicious peach, quite novel in character, both in appearance and in flavour. This is a Chinese variety, and was raised from seed sent to the Jardin des Plantes at Paris, by M. de Montigny, consul of France at Shanghai. The name of Honey Peach, which has been given it in England, is expressive of the peculiar richness of its flavour. INCOMPARABLE.—Very similar to the Catherine, but not so good. Flesh, clingstone. Flowers, small. Glands, kidney-shaped. INCOMPARABLE EN BEAUTE.—Fruit, large, round, and de- pressed at both ends. Skin, pale yellowish green in the shade, but streaked with crimson and covered with deep brownish red next the sun, Flesh, white, dark red at the stone, melting and juicy, vinous, and with a somewhat musky flavour. A very showy fruit, but is not of first-rate quality. Flowers, small. Leaves, with round glands. Ripe in the middle of September. Italian. See Malta. Java Peach. See Flat China. Johnson’s Karly Purple Avant. See Grosse Mignonne. Judd’s Melting. See Late Admirable. Kew Early Purple. See Royal Charlotte. LADY PALMERSTON.—Fruit, large and handsome. Skin, greenish yellow, marked with crimson. Flesh, pale yellow, separating from the stone ; rich and melting. Flowers, small. Leaves, with kidney-shaped glands. This is a remarkably fine late peach, and ripens in the end of Sep- tember and beginning of October. It was raised by Mr. Rivers from Pine Apple Nectarine. Z 338 THE FRUIT MANUAL. LATE ADMIRABLE (Judd's Meltirig; Motteua’ Seedling).—Fruit, very large, elongated, terminated with an acute swollen nipple. Skin, yellowish green, pale red and marbled, and striped with deep red next the sun. Suture, deep. Flesh, greenish white, with red veins at the stone; delicate, juicy, rich, and vinous. Flowers, small. Leaves, with round glands. Ripe in the middle and end of September. One of the best late peaches. Late Chancellor. See Chancellor. LARGE EARLY MIGNONNE.—Fruit, very large. Skin, pale straw colour, with a beautiful rosy blush on the side exposed to the sun. Flesh, melting, and very juicy, with a very rich flavour. Flowers, large. Leaves, with round glands. This fine handsome peach is a week earlier than Early Grosse Mig- nonne. It was raised by Mr. Rivers from Belle Bauce in 1865. LEOPOLD THE FIRST.—Fruit, very large, round, pitted at the apex, and marked with a distinct suture on one side. Skin, pale yellow, tinged with red, and very slightly or not at all washed with red next the sun. Flesh, tender, very melting, vinous, and perfumed. Flowers, large. Leaves, with round glands. Ripe in the middle of October. Lockyer’s Mignonne. See Royal George. Lord Fauconberg’s. See Royal Charlotte. Lord Montague’s. See Noblesse. Lord Nelson’s. See Royal Charlotte. LORD PALMERSTON.—Fruit, large. Skin, of a rather pale colour, having only a little red on the side next the sun. Flesh, remarkably firm and richly flavoured, deeply stained with red at the stone, to which it is slightly adherent, but not so much so as to bring it into the class of clingstones. Flowers, large and handsome, like those of Pavie de Pompone. Leaves, with kidney-shaped glands, but occasionally they are round, and in some the glands are quite absent. This is one of the best as it is one of the largest late peaches, and is ripe in the end of September and beginning of October. This was raised by Mr. Rivers from Princess of Wales, which was raised from Pavie de Pompone, and it retains in some measure the character of its grand-parent, in being very deeply stained with red at the stone, and having the flesh rather adherent. Madeleine Blanche. See White Magdalen. Madeleine de Courson. See Red Maydalen. Madeleine Rouge. See Red Magdalen. Madeleine Rouge a Petites Fleurs. See Royal George. MAGDALA.—Fruit, medium sized, inclining to oval. Skin, nearly smooth, like that of a nectarine, creamy white, marbled and blotched PEACHES. 3389 with crimson ; and when fully exposed to the sun, grown against a wall, it is very highly coloured. Flesh, greenish, tender and melting, separating freely from the stone, and with an unusually rich and exquisite flavour. Flowers, large and very highly coloured. Leaves, with kidney-shaped glands. This remarkably fine peach ripens in the beginning of September, in an orchard-house from the 4th to the 6th, but about a fortnight later against a wall. It was raised by Mr. Rivers in 1865 from seed of Rivers’ Orange Nectarine. MALTA (Belle de Paris; Italian; Malte de Normandie; Péche de Malte).—Fruit, large, roundish, flattened at the top. Skin, greenish yellow, blotched with dull purple next the sun. Suture, broad and shallow. Flesh, greenish, light red next the stone, rich, vinous, juicy, slightly musky, and deliciously flavoured. Bears carriage better than any other peach. Flowers, large. Leaves, without glands. Ripe in August and September. Mellish’s Favourite. See Noblesse. Mignon & Bec. See 4 Bec. MIGNONNE DUBARLE.—Fruit, medium sized, roundish, inclining to oval, terminating with a well-defined nipple at the apex, and marked with a distinct suture. Skin, highly coloured, being entirely covered with bright red on the side next the sun. Flesh, tender, melting, very juicy, and richly flavoured. Flowers, large. Leaves, with round glands. This delicious peach is a very early form of Grosse Mignonne, and ripens about eight days earlier than Early Grosse Mignonne, Mignonne Hative. See Karly Grosse Mignonne. Mignonne Petite. See Small Mignonne. Mignonne Veloutée. See Grosse Alignonne. Millet’s Mignonne. See Royal George. Monstrous Pavie of Pompone. See Pavie de Pompone. Monstrueuse de Doué. See Reine des Vergers. Montagne. See Afontauban. Montagne Blanche. See White Magdalen, MONTAUBAN (Double Montagne; Montagne).— Fruit, medium sized, roundish, narrow at the top. Skin, pale greenish yellow, red, marbled with darker red next the sun. Suture, distinct. Flesh, white to the stone, rich, and juicy. A good bearer. Flowers, large. Leaves, without glands. Ripe in the end of August. De Montigny. See Honey Peach. MORRISANIA (Hoffmann’s; Morrison’s Pound).—Fruit, very large, round. Skin, dull greenish white, and brownish red next the sun. ; zZ2 340 THE FRUIT MANUAL. Flesh, pale yellow, juicy, sugary, and richly flavoured. Flowers, small. Leaves, with round glands. Ripe in the middle and end of September. It is some years since this peach was introduced from America, but it has never found favour with our fruit growers. It was first distributed by Governor Morris, of Morrisania, near New York. Motteux’ Seedling. See Late Admirable. MOUNTAINEER.—Fruit, large, roundish, somewhat pointed at the apex. Skin, nearly smooth, pale yellow, dotted with red on the shaded side, but dark red next the sun. Flesh, pale yellowish green, rayed with red at the stone, melting, juicy, and richly flavoured. Flowers, large. Leaves, with round glands. A coarse peach, not worth cultivating. Ripe early in September. Narbonne. See Boudin. NECTARINE PEACH.—Fruit, very large, nearly three inches in diameter, and two inches and three-quarters high; ovate, terminating at the apex in a pointed nipple. Suture, well marked, particularly near the nipple. Skin, nearly quite smooth, like a nectarine, yellow, with a bright mottled red cheek next the sun. Flesh, semi-transparent, with a brilliant red next the stone, from which it separates freely, leaving only a few fibres attached; very richly flavoured, and with a fine refreshing briskness. Flowers, large. Leaves, with kidney-shaped glands, which are very small. A very fine and handsome peach, which ripens just after Royal George, in the middle of September. It may be carried almost any distance, on account of its firm substance. This was raised by Mr. Rivers from seed of a nectarine he imported from Holland, called Grand Noir. Neil’s Early Purple. See Grosse Mignonne. New Royal Charlotte. See Royal Charlotte. NIVETTE (Dorsetshire; Veloutée Tardive).—Fruit, round, elongated, depressed at the top. Skin, pale green, bright red with deep red spots next the sun, covered with a fine velvety down. Suture, shallow. Flesh, pale green, deep red at the stone, rich, and sugary. Flowers, small, Leaves, with round glands. Ripe in the middle of September. NOBLESSE (Lord Montague’s ; Mellish’s Favourite).—Fruit, large, roundish oblong, terminating with a small nipple. Skin, pale yellowish green in the shade, delicate red, marbled and streaked with dull red and purple, next the sun. Flesh, white, tinged with yellow, slightly veined with red next the stone, juicy, sweet, and very luscious. Flowers, large. Leaves, without glands. Ripe in the end of August and beginning of September. Tree, hardy and healthy. It is very remarkable that a fruit bearing a French name should not be found in PEACHES. 841 any French work, or mentioned in any French catalogue. It has been cultivated in this country for upwards of a century and a half, and as I have recently dis- covered that it is a Dutch peach, it is not improbable that it was introduced by some of those eminent Dutch merchants who were distinguished as some of our greatest patrons of gardening in the time of Queen Anne and George the First. Noire de Montreuil. See Bellegarde. Noisette. See Chancellor. Newington. See Old Newington. OLD NEWINGTON (Newinyton).—Fruit, large, roundish, marked with a shallow suture. Skin, pale yellow in the shade, and fine red, marked with still darker red, on the side next the sun. Flesh, yellowish white, deep red at the stone, to which it adheres; of a juicy, rich, and very vinous flavour. Flowers, large. Leaves, without glands. Ripe in the middle of September. D’Orange. See Yellow Admirable. OSPREY.—Fruit, very large, three inches and a half wide, and two inches and three-quarters high; oblate, depressed at the crown, from which issues a distinct suture towards the base. Skin, quite pale, assuming a creamy tinge next the sun with a slight stain of ‘erimson. Flesh, very tender and melting, having a semi-transparent gelatinous appearance, with a deep crimson stain next the stone, to which it slightly adheres, and with a very rich, sweet, and sprightly flavour. Flowers, small. Leaves, with round glands. This very handsome and excellent peach is ripe in an orchard-house in the middle of September. Raised by Mr, Rivers from Pitmaston Orange Nectarine at the same time as Prince of Wales, about the year 1860. Padley’s Karly Purple. See Grosse Mignonne. Pavie Admirable. See Boudin. PAVIE BONNEUIL.—Fruit, medium sized, roundish, with a nipple at the apex, marked on one side with a wide and rather deep suture. Skin, covered with fine down, greenish white, slightly coloured next the sun, and adhering closely to the flesh. Flesh, firm, white, sweet, and juicy, but not highly flavoured, and adhering closely to the stone. Flowers, large. Leaves, without glands. This is a very late clingstone peach, which does not ripen against a wall in the open air till the second week in November, and after being gathered keeps long in the fruit-room. For orchard-house culture it may be well adapted on account of its lateness. Pavie Camu. See Pavie de Pompone. Pavie Monstrueuse. See Pavie de Pompone. PAVIE DE POMPONE (Gros Malecoton ; Gros Perseque Rouge ; Monstrous Pavie of Pompone; Pavie Camu; Pavie Monstrueux ; Pavie Rouge de Pompone ; Pavie Rouge).—Fruit, immensely large and round, 342 THE FRUIT MANUAL. terminated by an obtuse nipple, and marked on one side with a shallow suture. Skin, pale yellowish white, slightly tinged with green on the shaded side, and of a beautiful deep red next the sun. Flesh, yellow- ish white, deep red at the stone, to which it adheres ; in warm seasons it is of a vinous, sugary, and musky flavour, but otherwise it is insipid. In this climate it rarely, if ever, attains perfection. Flowers, large. Leaves, with kidney-shaped glands. Ripe in the middle and end of October. ‘Pavie Rouge. See Pavie de Pompone. Pavie Rouge de Pompone. See Pavie de Pompone. Péche d’Abricot. See Yellow Admirable. Péche de Malte. See Malta. Péche Jaune. See Yellow Alberge. Petite Mignonne. See Small Mignonne. Petite Rosanne. See Rosanna. Pound. See Morrisania. Pourprée Hative. See Early Purple. Pourprée Hative & Grandes Fleurs. See Karly Purple. Pourprée 4 Bec. See A Bee. Pourprée Hative Vineuse. See Belle Bauce, Pourprée Vineuse. See Belle Bauce. Précoce de Savoie. See Harly Savoy. PRINCE EUGENE.—Fruit, medium sized, roundish. Skin, pale yellowish white, and when ripe of a pale waxen colour, faintly tinged with red next the sun. Flesh, melting, and somewhat deficient in flavour. Flowers, large. Leaves, with kidney-shaped glands. Ripe in the end of August. PRINCESSE MARIE.—Fruit, medium sized, roundish. Skin, yel- lowish white, dotted with pale red on the shaded side, and dark red on the side next the sun. Flesh, yellowish white, rayed with red at the stone ; melting, juicy, rich, and vinous. Flowers, large. Leaves, without glands. Ripens in the middle of September. PRINCE OF WALES.—Fruit, very large, roundish, and rather flattened, being wider than high. Skin, covered with a thick down like Barrington, green on the shaded side, and dark red on the side next the sun. Flesh, greenish white, very tender, melting, and juicy, rather deeply stained with red next the stone, from which it separates freely; rich, sugary, and vinous. Flowers, small. Leaves, with kidney-shaped glands. A very excellent late peach ; ripe in the middle of September. This was raised by Mr, Rivers from seed of Pitmaston Orange Nectarine. PEACHES. B48 PRINCESS OF WALES.—Fruit, very large and round, terminated by a nipple. Skin, cream-coloured, very slightly shaded with blush. Flesh, melting, juicy, and very richly flavoured; deep red at the stone, from which it separates. Flowers, large. Leaves, with round glands. A fine and handsome fruit, raised by Mr. Rivers from seed of Pavie de Pompone. It ripens in the middle and end of September. PUCELLE DE MALINES.—Fruit, pretty large, round, and de- pressed, having a well-marked suture. Skin, very downy, clear yellow in the shade, but highly coloured with red next the sun, and marked with brown spots. Flesh, yellowish white, stained with red round the stone, melting, juicy, sugary, with a delicious perfume, and separating from the stone. Flowers, large. Leaves, without glands. Ripens in the end of August and beginning of September. : This belongs to the Noblesse race, but it is not so good as that variety. Purple Alberge. See Yellow Alberge. Red Alberge. See Yellow Alberge. Red Avant. See Red Nutmeg. RED MAGDALEN (French Magdalen; Madeleine de Courson; Madeleine Rouge).—Fruit, rather below medium size, round, and flattened at the stalk. Skin, pale yellowish white in the shade, fine bright red next the sun. Suture, deep, extending on one side. Flesh, white, veined with red at the stone, firm, rich, sugary, and vinous. Flowers, large. Leaves, without glands. Ripens in the end of August and beginning of September. RED NUTMEG (Avant Péche de Troyes; Avant Rouge; Brown Nutmeg; Red Avant).—Fruit, small, roundish, terminated by a small round nipple. Skin, pale yellow, bright red, marbled with dark ver- milion, next the sun. Suture, distinct. Flesh, pale yellow, reddish under the skin on the side next the sun and at the stone, sweet and musky. Flowers, large. Leaves, with kidney-shaped glands. Ripens in July and August, and valuable only for its earliness. This was for many years the earliest of all peaches, REINE DES VERGERS (Monstrueuse de Doué).—Fruit, very large, upwards of three inches in diameter ; round and inclining to oval in its shape, marked with a suture that extends nearly over its entire circumference. Skin, pale green, thickly covered all over with red dots, which in some parts are so dense as to form red mottles, and next the sun it is entirely red. Flesh, greenish, very deep red next the stone, from which it freely separates; rather firm and solid, very juicy, and with a rich, sprightly, and vinous flavour. Flowers, small. Leaves, with kidney-shaped glands. A valuable market peach from its large size and firm flesh. It ripens in the middle of September. The tree is very hardy, and is an abundant bearer. 844 THE FRUIT MANUAL. RIVERS’ EARLY YORK.—This is in every respect similar to the Early York, from which it was raised by Mr. Rivers, and only differs from it by having round glands on the leaves. The fruit is medium sized, and the skin is niarbled with red. Flowers, large. Leaves, with round glands. It is one of the best peaches for forcing, as it always sets well and produces a good crop. The tree does not suffer from mildew as the old Early York does, and this is altogether a very superior variety. Ronalds’ Brentford Mignonne. See Bellegarde. Ronalds’ Galande. See Grosse Mignonne. ROSANNA (Petite Rosanne; St. Laurent Jaune).—Fruit, medium sized, roundish. Skin, yellow, deep purplish next the sun. Flesh, deep yellow at the circumference, and deep red at the stone; firm, rich, sugary, and vinous. Flowers,small. Leaves, with kidney-shaped lands. i Ripens in the middle of September. Tree bears well as a standard, and is very productive. This is very different from Yellow Alberge, which is sometimes called Rosanna. Royale. See Boudin. ROYAL CHARLOTTE (Grimwood’s Royal Charlotte; Kew Early Purple; Lord Fauconberg’s ; Lord Nelson’s ; New Royal Charlotte).— Fruit, rather large, roundish-ovate. Skin, pale white, deep red next the sun. Suture, moderately distinct. Flesh, whitish, pale red next the stone, juicy, rich, and vinous. Flowers, small. Leaves, without lands. : Ripens in the beginning of September. ROYAL GEORGE (Double Swalsh; Dubbele Zwolsche; Griffith's Mignonne ; Lockyer’s Mignonne; Madeleine Rouge a Petites Fleurs ; Millet’s Mignonne; Superb).—Fruit, large, round, and depressed. Skin, very pale, speckled with red in the shade, marbled with deeper colour next the sun. Suture, deep, and broad at the top, extending round almost the whole circumference of the fruit. Flesh, pale yel- lowish white, very red at the stone, very juicy, rich, and highly flavoured. Flowers, small, Leaves, without glands. Ripens in the end of August and beginning of September. The first mention we have of the Royal George is by Switzer, who says it was raised by his “ingenious and laborious friend, Mr. Oram, of Brompton Lane.” He describes it as “ flattish and pretty large, with a dark red coat on the sunny side, the flower is one of the large whitish kind.” “ Earlier than the Anne, of great esteem, and inferior to none that comes after it.” At the time Switzer wrote this account of it (1724), George the First was on the throne, and, no doubt, the peach was named in honour of him. This must therefore have been the original Royal George, But that which is now cultivated under this name is a very different variety with small flowers, which seems to have superseded the original one. This is not surprising, when we find from his account that “such is its aversion to PEACHES. : 345 unite with stocks in general, and so sad a destruction does it make in the nursery stocks, that I find all nurserymen are weary of it.” There is every probability that the high reputation the Royal George of Oram attained, and the difficulty of its propagation, induced other cultivators to substitute a variety which could be more easily multiplied, and this they found in Millet’s Mignonne, which was also new at the same time, and was introduced by Millet, a market gardener at North End, Fulham, and it has continued to represent the Royal George ever since. So late as the beginning of the present century Forsyth describes the flowers of Royal George as large. I quite believe that the original Royal George of Oram was a seedling from Grosse Mignonne, and little different from that variety ; and not improbably it may have been what Grimwood afterwards grew as Grimwood’s Royal George, which is aform of Grosse Mignonne. This being so, the difficulty of propagation is easily explained, for the Grosse Mignonne requires to be budded on the Pear Plum, Royal Kensington. See Grosse Mignonne. Royal Sovereign. See Grosse Miynonne. St. Laurent Jaune. See Rosanna. SALWEY.—Fruit, medium sized, round. Skin, of a deep rich yellow colour. Flesh, deep orange colour, very melting, juicy, and vinous. Flowers, small. Leaves, with kidney-shaped glands. Ripe in the end of October and beginning of November. This is a very excellent late variety. The skin and flesh are like those of an apricot, and the latter is very juicy and highly flavoured. It was raised by Colonel Salwey from a peach stone brought from Italy, and was introduced by Mr. Charles Turner, of Slough. Sandalie. See Yellow Admirable. Scandalian. See Yellow Admirable. Seedling Noblesse. See Alexandra. SHANGHAI (Chang-hai).—Fruit, very large, roundish. Skin, pale yellowish green on the shaded side, and light red next the sun. Flesh, pale yellow, very deep red at the stone, to which some of the strings adhere ; melting, juicy, and richly flavoured. Flowers, large. Leaves, with kidney-shaped glands. Ripens in the middle of September. The tree is an excellent bearer, and requires a very warm situation to ripen the fruit properly. It was introduced from China by Mr. Fortune. SIEULLE.—Fruit, large and handsome, roundish, inclining to oval, and not unlike Barrington in shape. Skin, covered with coarse down, greenish and dark red on the side next the sun. Flesh, yellowish white, tender, juicy, and richly flavoured, deeply stained with red next the stone, from which it separates freely. Flowers, small. Leaves, with kidney-shaped glands. An excellent peach. Ripe in the end of September. SMALL MIGNONNE (Petite Mignonne).—Fruit, small, roundish, flattened at the base, marked on one side with a deep suture. Skin, yellowish white in the shade, and bright red next the sun. Flesh, 346 THE FRUIT MANUAL. white, pale red next the stone, from which it separates, melting, very juicy, rich, and excellent. Stone, small and oblong. Flowers, small. Leaves, with kidney-shaped glands. Ripens early in August, after the Red Nutmeg, and is one of the best early peaches. The tree is well adapted for pot culture. Smith’s Early Newington. See Harly Newington. Smooth-leaved Royal George. See Grosse Mignonne. SPRINGROVE.—Fruit, medium sized. Skin, pale green in the shade, bright red next the sun. Excellent, very much resembles Acton Scot. Flowers, large. Leaves, with round glands. Ripens in the end of August and beginning of September. Steward’s Late Galande. See Chancellor. STUMP THE WORLD.—Fruit, large, nine inches and a quarter in circumference, roundish, inclining to roundish-oval, flattened, and rather pitted at the apex; the suture shallow, and passing a little be- yond the apex. Skin, pale yellowish white, finely dotted with red, and with a good deal of colour next the sun. Flesh, white, very melt- ing and juicy, rich, and deliciously flavoured. Flowers, small. Leaves, with round glands. An American variety, which has not attained the excellence in this country which it is reputed to have in the United States. SULHAMSTEAD.—Fruit, roundish, depressed. Skin, pale yel- lowish green, with fine red next the sun. Flesh, very excellent. This very much resembles the Noblesse. Flowers, large. Leaves, without glands. Ripens in the end of August and beginning of September. Superb. See Royal George. Superb Royal. See Grosse Mignonne. SUSQUEHANAH.—Fruit, very large, nearly round. Skin, rich yellow, with a beautiful red cheek extending nearly over the whole surface. Flesh, yellow, sweet, juicy, with a rich vinous flavour. A large, handsome peach ; ripe in the middle of September. The Rev. William Kingsley, of South Kelvington, near Thirsk, has grown this in great perfection. He informed me ‘‘ one weighed well over the pound, and was twelve inches and three-quarters in girth. I gave it away, and it was not eaten for nearly a week, and was then said to be excellent.” TETON DE VENUS.—Fruit, elongated, larger than the Boudin, but much paler, having but little colour next the sun, and pale yel- lowish white in the shade, surmounted by a large turgid nipple. Flesh, white, red at the stone, from which it separates, delicate, sugary, and very rich. Flowers, small. Leaves, with round glands. Ripens in the end of September. This is quite distinct from Late Admirable, with which it is some- times made synonymous. PEACHES, 847 THAMES BANK.—Fruit, about the size of Late Admirable, and rather more oblong in shape. Skin, deep orange yellow, marked on the side next the sun with several broken streaks of crimson. Flesh, tender, melting, and juicy, and, for a yellow-fleshed peach, highly flavoured. This is a good late yellow-fleshed peach, and is highly ornamental in the dessert. It was raised by Mr. Rust, gardener to L. Sulivan, Esq., Broom House, Fulham, VANGUARD.—The only apparent distinction between this and the Noblesse is in the habit of the trees, which in Vanguard is more robust and hardy than in the Noblesse; and the maiden plants rise with a prominent leader, while the Noblesse makes a roundheaded bush. Flowers, large. ‘Leaves, without glands. VAN ZANDT’S SUPERB.—Fruit, above medium size, oval. Skin, pale waxen yellow, almost smooth, and delicately mottled with red on the side next the sun. Flesh, separating freely from the stone, tender and melting, richly flavoured. Flowers, small, Leaves, with round glands. An excellent American peach. Ripe in the middle and end of August. Veloutée Tardive. See Nivetie. Vineuse de Fromentin. See Belle Bauce. Vineuse Hative. See Belle Bauce. VIOLETTE HATIVE (English Galande; Hardy Galande).—This is evidently a variety of Bellegarde or French Galande, but is not so large in the fruit, and of a paler colour, although it also is of dark red colour next the sun. Flowers, small. Leaves, with round glands. This variety may readily be distinguished by nurserymen, as it grows freely on the Mussel, while the Bellegarde requires the Pear- Plum or Brompton Stock. A large and very excellent peach, ripening in the middle of Sep- iember. WALBURTON ADMIRABLE.—Fruit, large and round. Skin, pale yellowish green on the shaded side, and crimson, mottled with a darker colour, next the sun. Flesh, yellowish white, melting, juicy, rich, and highly flavoured. Flowers, small. Leaves, with round lands. . This is one of the best late peaches, and ripens in the end of Sep- tember and beginning of October. The tree is very hardy and a good bearer. : . This was raised at Walburton, near Chichester in Sussex. WASHINGTON RATH-RIPE.—Fruit, above medium size, round, and marked with a delicate suture. Skin, greenish yellow, or rather 348 THE FRUIT MANUAL. yellowish green, for the green predominates, and very considerably mottled all over with deep red. Flesh, firm, yellow, with sometimes a greenish tinge, and with a slight trace of red next the stone, from which it separates freely ; very tender and juicy, with a rich vinous flavour. Flowers, small. Leaves, with round glands. This is an excellent peach, deserving of general cultivation. It ripens about the middle of August. From the firmness of the flesh it bears carriage well. White Avant. See White Nutmeg. WHITE MAGDALENE (Madeleine Blanche ; Madeleine Blanche de Loisel ; Montagne Blanche).—Fruit, medium sized, roundish, flattened at the base, and divided by a deep suture which extends from the base to the apex, and terminates in a very slight nipple, which is sometimes wanting. Skin, easily detached from the flesh, yellowish white in the shade, and delicately marked with red next the sun. Flesh, white, with some yellowish veins running through it, which are tinged with red next the stone, from which it separates; juicy, melting, rich, sugary, and slightly vinous. Flowers, large. Leaves, without glands. Ripe in the middle of August. WHITE NUTMEG (Avant Blanche ; White Avant).—Fruit, small, roundish, terminated by a pointed nipple, and divided by a deep suture, which extends from the base to the apex. Skin, white in the shade and lightly tinged with pale red next the sun. Flesh, white even to the stone, from which it separates; rich, sugary, and perfumed. Flowers, large. Leaves, without glands. Ripe in the middle of July. YELLOW ADMIRABLE (Abricotée ; Admirable Jaune; de Burai ; Golden Rath-ripe ; Grosse Jaune; Grosse Péche Jaune Tardive ; ad’ Orange; Péche d’Abricot; Scandalie; Sandalie; Hermaphrodite ; Scandalian).— Fruit, very large, roundish, narrowing towards the crown, where it is somewhat flattened, and from which issues a shallow suture, which diminishes towards the base. Skin, fine yellow in the shade, and washed with light red on the side next the sun. Flesh, firm, deep yellow, tinged with red under the skin, and at the stone, from which it separates; and of a rich sugary flavour, resembling both in colour and taste that of an apricot. Flowers, large. Leaves, with kidney-shaped glands. Ripe in the middle and end of October. YELLOW ALBERGE (dlberge Jaune; Gold Fleshed ; Golden Aliq- nonne; Péche Juune; Purple Alberge).—Fruit, medium sized, round, divided by a deep suture, which extends from the base to the apex, where it terminates in a considerable depression. Skin, adhering to the flesh, covered with fine down, of a deep rich golden yellow on a portion of the shaded side, and deep red on the other, which extends PEARS. 849 almost over the whole surface of the fruit. Flesh, deep yellow, but rich vermilion at the stone, from which it separates, and of a rich vinous flavour. Flowers, small. Leaves, with round glands. Ripe in the beginning of September. This in favourable situations succeeds well as a standard, and is “frequently grown in nurseries under the name of Rosanna, but errone- ously. LIST OF SELECT PEACHES. ARRANGED IN THE ORDER OF RIPENING. Those marked thus * are suitable for small collections. *Early Beatrice Rivers’ Early York *Bellegarde *Early Louise Early Albert *Magdala *Early Rivers Early Silver Barrington Frogmore Golden *Grosse Mignonne *Ospre Early Grosse Mignonne Royal George Walburton Admirable Dagmar *Nectarine Peach Gregory’s Late *Dr. Hogg * Alexandra *Lord Palmerston Early Victoria *Noblesse Desse Tardive PEARS. ABBE EDOUARD (Edouard’s Schmalzbirne).—Fruit, small, or below the medium size, two inches and a quarter broad, and two and a half high; roundish and inclining to turbinate. Skin, bright green at first, but as it ripens becoming a clear yellow, and of a deep golden yellow on the side next the sun, and strewed with brown dots. Eye, small and closed, set in a shallow depression. Stalk, thin and woody, an inch long, and obliquely inserted on the apex of the fruit, with a fleshy swelling at its base. Flesh, white, half buttery, melting and very juicy, sweet, and with a finely perfumed flavour. A good pear, but not possessing any particular merit to recommend it as an addition to existing varieties. It ripens in November, and is very soon gone. The tree is of an upright habit of growth, and forms a good pyramid. It succeeds well on the quince, and is an excellent bearer. This is seedling No. 2015 of Van Mons, and first bore fruit in 1848, Abbé Mongein. See Uvedale’s St. Germain. ABBOTT.—Fruit, medium sized; obovate, inclining to pyriform, widest at the centre, and tapering to either extremity. Skin, bright green at first, but changing as it ripens to yellowish ; it is strewed all over with grey and crimson dots, has a blush of crimson on the side 350 THE FRUIT MANUAL. next the sun, and is marked here and there with traces of russet and with a patch round the stalk. Eye, open, with erect stout segments, and placed in a wide and shallow basin. Stalk, rather obliquely in- serted by the side of a fleshy lip, slightly depressed. Flesh, white, buttery, melting and juicy, but slightly gritty, with a sweet and agreeably perfumed flavour. A second-rate American pear, which ripens in the end of September and beginning of October, and which is unworthy of cultivation. Abondance. See Ah! Mon Dieu. ACHALZIG.—Fruit, large, three inches long, and two inches and three-quarters broad; abruptly pyramidal. Skin, green at first, but becoming of a lemon-yellow colour as it attains maturity, and strewed with white and grey dots, and is rather rough to the feel from being covered with small cracks. Eye, open, set in a wide shallow basin. Stalk, two inches long, somewhat obliquely inserted, with a swelling on one side of it. Flesh, yellowish white, slightly gritty, melting, sweet, and richly flavoured. ; This pear ripens in October, and continues in use for a month afterwards. It is a Crimean variety sent into Europe by Mr. Hartwiss, the superintendent of the royal garden at Nikita, ACHAN (Black Achan; Red Auchan; Winter Achan; Black Bess of Castle Menzies).—F ruit, below medium size; turbinate, but frequently also of an obovate shape when grown to a large size, flattened at the apex. Skin, greenish yellow on the shaded side, and strewed with grey russet patches and dots. On the side next the sun it is of a dull brown ferruginous red, covered with large grey russety dots or freckles, Eye, large and open, with broad dry reflexed segments, and slightly depressed. Stalk, an inch long, obliquely inserted under a large prominent lip, and surrounded with thin russet. Flesh, tender, buttery, juicy, sugary, with a rich and aromatic flavour. A Scotch dessert pear of first-rate quality ; ripe in November and December. The tree is a very abundant and regular bearer, par- ticularly when it has acquired age. The description here given is as the fruit is grown in Scotland, where it is justly reckoned one of the finest, if not the finest, winter pear; but, singularly enough, when grown in the southern counties of England, it loses entirely its good properties. It is evidently one of those fruits that require to be grown and ripened gradually, for in the south, where it acquires much greater dimensions than it does in the north, the flesh is pasty and insipid, and the fruit does not last beyond the middle part of October. Ihave seen this variety grown in some of the cold and exposed parts of England in great perfection, as from Delamere Forest in Cheshire, and some parts of Yorkshire. Now that so many new varieties of pears have been introduced of late years, our northern gardeners are not so confined to the Achan as their ancestors were, and it has now to encounter many a formidable rival. But the time was when this variety was with them the very ideal of a winter pear, to which nothing could PEARS. B51 even approach. Some years ago, before the railways were in existence, a Scotch gardener of the old school set out from a northern port by sailing-smack on a visit to London. Being a man in easy circumstances, a little adventurous, and of* an inquiring mind, he wanted to extend his knowledge and see how gardening was managed in the south. This good man was one of the old school even in those days, and had formed his own notions of things. His attire consisted of the time- honoured blue coat, with large yellow buttons, yellow waistcoat, and his nether garments and leggings were drab. He carried a stout umbrella, which, like himself, was inclined to corpulency, Among the places he visited was the Chiswick Garden, of the Horticultural Society, and, being in the autumn, he was intro- duced to the fruit-room. His attendant showed him all the new pears, which at that time had not long fruited in this country. He tasted first one and then another, but none of them in his estimation could approach the Achan, He was assured that they were infinitely superior to that variety, and that in the south it was not of any account. Still he insisted there was no pear like the Achan, Beurré Diel, Beurré Bosc, and even Marie Louise, were all tried in succession, but the invariable reply was, “ There ’s nane o’ them like the Achan.” At last a fine showy fruit of bright yellow colour and a glowing red cheek was presented. “What ca’ ye that ?” said our friend. “That’s the Achan,” said the attendant. This argumentum ad hominem seemed too much for him, as he stared at his informant in blank astonishment ; but he was not to be driven from his position, and, with an indignant assurance, he replied, “Na, na, that canna be oor Achan.” I have never been able to trace the origin of the name of this pear, but I have no doubt but that it was introduced into Scotland from Norway at a very early period. When it is considered how close the relations were that existed between Scotland and Scandinavia, there is every reason to believe that this is its origin. I am strengthened in this belief from having seen it at the International Fruit Show of 1862, in a collection from Norway, under the name of Bouchrefin. The variety that is grown in some parts of Scotland under the name of Grey Achan is the Chaumontel. Ach Mein Gott. See Ah! Mon Dieu. ACIDALINE.—Fruit, above medium size, three inches and a half high and two inches wide ; obovate. Skin, shining, bright green at first, but changing to yellowish green as it ripens; on the side next the sun it is somewhat mottled with red, and the whole surface is strewed with reddish brown dots. Hye, small, with short segments, set in a round shallow basin. Stalk, thin. Flesh, yellowish white, half buttery and half melting, gritty at the core, very juicy, and with a brisk subacid flavour. j An October pear, with nothing but its acidity to recommend it. This is a seedling of Van Mons, and was sent to the Horticultural Society of Paris in 1833, under the number of 1253, and, being so very acid, was called Acidaline. In his catalogue under this number Van Mons says, “Forme de Beurré d’Hiver, excellente ; trés 4 propager.” ADAM (Beurré Adam),—Fruit, below medium size, two inches and a quarter wide, and about two inches and three-quarters long; doyenné- shaped, even and regularly formed. Skin, smooth, of a greenish yellow, and mottled all over with very pale grey russet, which here and there runs into patches. Hye, small, with star-like segments, and set level with the surface. Stalk, three-quarters of an inch long, stout, and woody, inserted in a narrow cavity. Flesh, yellowish, melting, slightly gritty, sweet, but not richly flavoured, and with slight Muscat aroma. A dessert pear of scarcely second-rate quality ; ripe in the end of October, when it becomes rotten at the core, if not carefully watched. 352 THE FRUIT MANUAL. ADAMS.—Fruit, large and pyriform. Skin, smooth, deep yellow, shaded with red on the side exposed to the sun, and covered with russet dots. Eye, small and closed, not at all depressed, but placed even with the surface. Stalk, short and stout, fleshy at the base, and obliquely inserted on the apex of the fruit without any depression. Flesh, white, fine-grained, melting, and juicy, with a brisk, sweet, and agreeable flavour, and nicely perfumed. An American pear, in use during September and October. It is esteemed in America as a fruit of first-rate quality, but in this country it possesses no great merit. Adam’s Flesh. See Chair a Dames. ADELAIDE DE REVES.—Fruit, about medium size, three inches long, and rather more than two inches and a half wide; short pyriform, inclining to turbinate, even and regular in its outline. Skin, smooth, of a bright green colour at first, but becoming lemon-yellow as it attains maturity, strewed with dots and patches of brown russet, particularly at the two extremities, and sometimes with a faint tinge of pale crimson on the side next the sun. Hye, uneven, sometimes wanting, with stiff segments, and set in a rather deep cavity. Stalk, an inch and a half long, slender, curved, and woody, inserted without depression on the apex of the fruit, and with a fleshy excrescence at its base. Flesh, white, tender, melting, very juicy, sugary, and with a richly-flayoured and vinous juice. An excellent pear, ripe in the end of October. Though an excellent autumn pear it is not superior to many other well-known sorts that ripen at the same season. ; It is a posthumous seedling of Van Mons, and was named by M. Bivort in honour of Madame Adélaide de Réves. Adéle de St. Ceran. See Adéle de St. Denis. ADELE DE ST. DENIS (Adele; Adéle de St. Ceran).—Fruit, medium sized; obtuse pyriform, more swollen on one side of the axis than the other. Skin, greenish yellow, dotted and mottled with cinna- mon-coloured russet. ye, large and open, with short segments, and set in a slight depression. Stalk, three-quarters of an inch long, slender, woody, curved, attached to the end of the fruit without de- oe a Flesh, whitish, melting, juicy, sweet, and slightly per- fumed. A dessert pear of good quality ; ripe in the beginning of October and continuing in use till November. This was raised by M. Guéraud, living at St. Denis, close to Paris, and was named Adéle in compliment to his daughter. There is much confusion subsisting between this and Baronne de Mello. The latter is always entirely covered with dark brown russet except a little on the shaded side, while this is greenish yellow and merely mottled with dots and patches of cinnamon-coloured russet. The fruit I received from M. André Leroy of the true Adéle de St. Denis in 1866 fully illustrated the description given above, and the much paler and less russet is a sufficient distinction, PEARS. 858 ADELE LANCELOT.—Fruit, medium sized ; pyriform, even, and regular in its outline, Skin, yellow, tinged all over with green, and witha brownish tinge on the side next the sun. Eye, open, with long segments, set in a deep basin. Stalk, an inch and a half long, stout, and curved, inserted without depression on the apex of the fruit. Flesh, dry, not juicy, and insipid. Ripe in October and November, when it early becomes mealy. Admiré Joannet. See Amiré Joannet. AH! MON DIEU (Mon Dieu; D'Amour; Bon Dieu; D' Abon- dance; Petite Fertile ; Jargonelle d’Automne; Belle Fertile ; Poire Benite; Mont Dieu ; Rothpunctirte Liesbesbirne ; Lieb-birne ; Haber- birne; Herbst Jargonelle ; Ach Mein Gott ; Liebesbirne ; Gezeegende Peer).—Fruit, small, about two inches wide and rather more than two inches and a quarter long; obovate. Skin, smooth, pale green at first, but changing as it ripens to pale lemon-yellow on the shaded side, and almost covered with crimson, which is dotted and streaked with darker erimson on the side next the sun. Eye, small, half open, with stout erect segments, and set in a very shallow depression. Stalk, an inch long, slightly curved, and inserted by the side of a swollen lip, or with fleshy rings at its base, and without being depressed. Flesh, yellowish white, tender, very juicy, with a fine sugary and perfumed flavour. A nice little autumn pear, ripe in September; but, like many other sorts of that season, it does not keep long after being gathered, it generally becoming mealy about ten days afterwards. The tree is a very abundant and regular bearer, and succeeds well as a standard or pyramid, whether on the pear or the quince stock. It is a strong and robust grower. This variety is nearly allied to the Rousselet de Rheims, to which it bears some resemblance in the habit of the tree, as well as in the appearance of the fruit. It is called Belle Fertile, from its great productiveness ; and it is said that Louis XIV., when he saw the tree covered with such a quantity of fruit, exclaimed, “ Ah! mon Dieu!” hence the origin of its name. I have preferred here the original name to that of d’Amour, adopted in the Horticultural Society’s Catalogue, and by which, Duhamel states, it is known in some parts of France, to prevent any confu- sion between this and the Tresor of Duhamel, which is also called d’Amour, and which is a fruit of very large size. Albert. See Beurré d’ Amaniis. Albertine. See Doyenné Boussoch. ALEXANDER.—Fruit, medium sized ; irregularly obovate, inclining to oblong, somewhat one-sided. Skin, yellowish green, dotted, striped, and splashed with russet, and slightly tinged with red next the sun. Eye, small and partially closed. Stalk, slender, rather long, curved, fleshy at its insertion, and inserted in a moderately deep cavity by the side of a fleshy lip. Flesh, white, a little coarse and gritty, very juicy, melting, sugary, and rich. An American pear, said to be of good quality. AA 854 THE FRUIT MANUAL. ALEXANDRE BIVORT.—Fruit, medium sized ; turbinate, inclining to pyriform, even and regular in its outline. Skin, smooth at first, of a clear, lively, shining green, marked with a few brown spots and sprinkled with russet, and with a brown russet patch round the stalk ; as it ripens it assumes a yellowcolour. Eye, small, irregular, set in a wide shallow basin. Stalk, about three-quarters of an inch long, straight and stout, inserted in a small narrow cavity. Flesh, fine- grained, tender, buttery, and melting; white with a rosy tinge, very juicy, sugary, and finely perfumed. A first-rate dessert pear ; ripe in the end of December and beginning of January. This variety was raised from seed by M. Berckmans, and in 1848 was named in honour of M. Alexandre Bivort, the Belgian pomologist. ALEXANDRE DE RUSSIE (Kaiser Alexander; Beurré Alew- andre).—Fruit, above medium size, three inches and a half long and two inches and three-quarters at the widest part. It is somewhat of a pyramidal shape, and slightly curved, and diminishes more towards the stalk than the eye; the surface is very uneven and knobbed. Skin, smooth, of a light green colour at first, but becoming yellowish green as it ripens, and with a tinge of brownish red on the side which is exposed to the sun, where, also, it is wholly or partially covered with fine pale brown russet, either in streaks or large patches. Eye, open, with generally stiff and long segments, set in a shallow and narrow basin, surrounded with rather prominent plaits. Stalk, stout and fleshy, three-quarters of an inch long, inserted a little on one side, in a small narrow cavity, with a fleshy protuberance on one side of it, Flesh, white and gritty, but very juicy, tender, and buttery, with a rich aromatic and sugary flavour. An excellent dessert pear ; ripe in the end of October, and continues in use about a fortnight. The time to have it in perfection is when the skin becomes yellowish. The tree is a strong grower, and attains a large size. It succeeds well as a standard, and is an excellent bearer. It was raised by M. Bouvier, of Jodoigne, in Belgium, and named in honour of the Emperor Alexander of Russia. ALEXANDRE LAMBRE.—Fruit, even and handsomely shaped, roundish obovate, inclining to doyenné shape. Skin, smooth and shining, of a pale lemon-yellow colour, strewed with minute russety dots and slight markings of russet, and having a deeper shade of yellow on the side next the sun. Eye, small and open, with erect tooth- like segments, set in a shallow saucer-like basin. Stalk, upwards of an inch long, curved, fleshy at the base, and inserted in a shallow cavity ; sometimes it is not depressed, but inserted on the apex of the fruit. Flesh, white, half melting, and juicy. Juice, sweet and per- fumed, but with little character to recommend it. In Belgium this is considered a first-rate variety, and is represented as being buttery and melting. In this country I have never as yet PEARS. 855 seen it, even of second-rate quality. In 1857 it was coarse-grained and not at all juicy; in 1858 it was only half melting and positively oe ; while in 1861 it was only passable. It ripens in Novem- er. This is a seedling of Van Mons, and was distinguished in his collection under the number 2194, It fruited in 1844, and was named by M. Bivort in honour of his grandfather, M. Alexandre Lambré, an extensive amateur arboriculturist. ALEXANDRINA BIVORT.—Fruit, medium sized, three inches and a quarter high, and the same in diameter; roundish ovate. Skin, smooth, bright green, faintly coloured on the side next the sun, and irregularly strewed with minute russet points, changing as it ripens to golden yellow, tinged with crimson. Hye, open, irregular, with broad thick segments, and set in a wide plaited basin. Stalk, an inch and a quarter to an inch and a half long, slender, curved, fleshy at the point where it is inserted on the apex of the fruit, without depression. Flesh, fine-grained, melting, and juicy, sugary and perfumed. A good but not first-rate September pear. It ripens about the third week, and soon decays. This was raised by M. Bivort, of Haelen, in Belgium, and was dedicated to his wife. It was first brought into notice in 1847. ALEXANDRINE DOUILLARD.—Fruit, large, three inches and a half high and two inches and three-quarters wide; pyriform. Skin, yellowish grey, becoming brighter at maturity, Eye, small, with downy | segments, placed in a slightly depressed basin. Stalk, three-quarters of an inch long, slender, curved, swollen at the point of junction with the fruit, and inserted in a slight cavity. Flesh, white, fine-grained, juicy, agreeably flavoured, sweet, and perfumed. A dessert pear; ripe in November and December. The tree is very vigorous in its growth, and healthy ; it forms a handsome pyramid, and is well adapted for a standard. This variety was raised by M. Douillard, jun., architect, of Nantes, and first produced fruit in 1849. ALEXANDRINE MAS.—Fruit, medium sized, three inches wide and three and a half long; pyriform, often ventricose, irregular and bossed in its outline. Skin, thick, firm, of a clear bright green, regularly strewed with an immense number of dark brown dots ; occa- sionally it has a little russet in the basin of the eye, and sometimes a few spots on the base of the fruit; when it ripens the ground becomes straw-coloured and somewhat golden on the side next the sun, where there is rarely a shade of brown red. Lye, small, closed, with thick short erect segments placed in a narrow and rather deep cavity. Stalk, short, very stout, and unusually thick at the ends. Flesh, whitish, quite melting although rather firm, juicy, rich, sugary, and perfumed like the Passe Colmar. ; ; A very excellent late pear, in use during April and May. The tree succeeds well on the quince, and it makes a good standard when grown AA 856 THE FRUIT MANUAL. on the pear stock. It requires a very warm situation to have the fruit properly ripened, and in this country it will require the protection of a wall. This valuable late pear was raised from seed of Passe Colmar in 1850 by my esteemed friend M.A. Mas, of Bourg (Ain), President of the Société Pomologique of France, and was named in honour of Madame Mas. ALPHA.—Fruit, medium sized ; obovate, inclining to oblong. Skin, smooth, pale yellowish green on the shaded side, and pale brown, dotted with minute reddish dots, on the side exposed to the sun. Eye, open, with short rigid segments, and set in a round basin. Stalk, an inch long, not deeply inserted. Flesh, white, tender, buttery, and pleasantly flavoured. A dessert pear, of second-rate quality ; ripe in October. The tree is an excellent bearer, and succeeds well as a standard, grows with mode- rate vigour on the quince, and does not form a good pyramid. It is better adapted for a standard or half-standard. It was raised by Dr. Van Mons. ALPHONSE KARR.—Fruit, about medium sized, two inches and a half wide, and about the same high; roundish ovate, even and regular in its outline, pinched in towards the stalk. Skin, entirely covered with a crust of cinnamon russet. Eye, very small and open, set almost level with the surface. Stalk, slender, half an inch long, inserted in a small round cavity. Flesh, yellowish, crisp, coarse grained, rather sweet, and with a slight perfume. An inferior pear ; ripe in the beginning of November. The French pomologists describe it as a variety of the first quality, and no doubt it is so in that climate. It was raised by Major Espéren, of Malines, and first fruited in 1849. ALTHORP.—This variety is enumerated in the Catalogue of the Horticultural Society as having once existed in the Society's Garden, but now either lost or discarded as unworthy of cultivation. It is de- scribed as of medium size, obovate shape, green on the shaded side, and brown on the other. Flesh, buttery. It is of second-rate quality as a dessert pear, is ripe in November, and the tree succeeds as a standard. ALTHORP CRASANNE.—Fruit, rather above the medium size, two inches and three-quarters wide, and two inches and a half high; roundish obovate, widest in the middle, and tapering gradually to the apex, which is somewhat flattened, but rounding towards the stalk. Skin, pale green, with a slight tinge of brown on the side exposed to the sun, and covered with minute russety dots. Lye, rather large and open, placed in a shallow and slightly plaited basin. Stalk, an inch and a half long, slender, curved, and not deeply inserted. Flesh, white, buttery, and juicy, with a rich and slightly perfumed flavour. A dessert pear of the finest quality, which ripens in October, and PEARS. 857 continues in use till December. The tree is hardy, vigorous, and an excellent bearer. It succeeds best as a standard, and is found to produce fruit of superior quality even in soils that are unfavourable to the growth of pears generally. _ This esteemed variety was raised by Mr. T, A. Knight, and first produced fruit in 1830. Mr. Knight says: ‘As a dessert pear the Althorp Crasanne is, to my taste, the best ; and its rose-water flavour will please where musk offends.” AMADOTTE (Damadote; Madot; Dame Houdotte; Mushirte Win- teramadot; L’ Amadot Musqué d’Hiver).—Fruit, medium sized, two inches and three-quarters wide, and the same in height; of a roundish obovate shape, and flattened at the apex. Skin, thin, of a pale green colour, which changes as it ripens to clear lemon-yellow; but where exposed to the sun it is of a deeper yellow and faintly tinged with red. In some parts it is thickly marked with rough, brown, russety dots, particularly round the eye, and sometimes it is entirely covered with fine cinnamon russet, except on some parts that are very much shaded, and then the ground colour appears. Eye, half open, with long acu- minate segments, and placed in a small and sometimes pretty deep basin. Stalk, stout, an inch and three-quarters long, obliquely in- serted on the summit of the fruit with a fleshy protuberance on one side of it. Flesh, yellowish white, crisp and juicy, half melting like Passe Colmar, and with an unusually sugary, rich, and very strong musky or rather anise flavour, which, as Diel says, ‘‘ one seldom meets with.”’ An old French pear, which, for a crisp-fleshed variety, is of first-rate quality. It ripens in the end of October and continues in use till about the middle or end of December. The tree is a vigorous pyramidal grower, and the branches are furnished with thorns, which Merlet says disappear when grown on the quince. But the fruit is preferable from a tree that is grown on the pear, being more juicy and melting. Miller says this variety is the best stock for grafting melting pears upon, as it communicates to them a portion of its fine musky flavour. Whether or not such is the case I cannot certify, as I have never tried it; but the following extract will show what upwards of a century ago was the opinion of this pear :—‘“ This fruit, as well as other dry and perfumed fruits, are much better upon dry soils than upon wet and moist land, the latter bringing large but watery and insipid fruit. Chiefly it should be observed, that all of the melting or butter pears, which seldom are very high flavoured, should be planted in light soils ; and it has been an observation worthy notice, that the Buree Pears, or those that are melting, like the Thorn Pear, lEchasserie, &c., are greatly improved by grafting them upon the Amadotte, for the juices or sap of the Amadotte is musked. and richly flavoured ; and the Burees, or melting pears, which are grafted upon it, are perfumed by it.” ats The Amadotte has been long known in England. It is one of the varieties which Rea says “are choice pears lately obtained out of France by the diligence of Sir Thomas Hanmer. It is said to have been discovered in 2 wood in Burgundy belonging to Lady Oudotte, and hence called Dame Oudotte, which has since been d into Amadotte.” one Amadotte of M. Decaisne, which he figures in the Jardin Fruitier du Muséum, is evidently not the Amadotte of Merlet, Miller, Forsyth, and Diel. 3858 THE FRUIT MANUAL. This is a long pyramidal-shaped fruit, while the true variety is rather roundish and flattened. M. ‘fougard has an Amadotte Blanc, which he makes synonymous with : Beurré Blane des Capucins, and M. Decaisne has adopted this as the variety de- scribed by Merlet, which I think isa mistake. Jahn, following Decaisne, identifies Beurré Blanc des Capucins with the Amadotte, which he calls Herbst Amadotte ; but these are without doubt two very distinct varieties. Neither Tougard, De- caisne, nor Jahn take notice of the remarkably high musky flavour of the fruit ; but, on the contrary, the former says it is slightly acid and astringent, and the latter that it has neither perfume nor flavour, characters which agree with Beurré Blane des Capucins, but not with Amadotte. It is quite evident that Tougard, Prévost, Decaisne, and Jahn have taken Beurré Bianc des Capucins for the true Amadotte. AMALIA.—Fruit, rather large, three inches and a quarter long, and two inches and a half wide; pyriform in shape, rounded towards the apex, and tapering gradually to the stalk. Skin, smooth, of a beautiful bright green at first, but changing to lemon-yellow, and with- out any trace of red on its surface; covered with bold russet dots, particularly on the side exposed to the sun. LHye, open, with erect, stiff, stout segments, and seb in a pretty wide and deep basin. Stalk, stout and fleshy, half an inch to three-quarters long, inserted in a sort of fleshy ring on the apex of the fruit. Flesh, white, fine-grained, juicy, buttery, and melting, with a sweet and pleasant aromatic flavour. A very showy autumn pear; ripe in the end of October, and con- tinuing till about the middle of November. Though a very good pear, it is not equal to many of our first-rate pears already in cultivation, Amande. See Angleterre. AMANDE D’ETE.—Fruit, somewhat about medium sized, two inches and three-quarters long, and two inches and a half wide. It is of an obtuse pyriform shape, rounded at the apex, and tapering gra- dually to the stalk, even and regular in its outline. Skin, smooth, pale green at first, but changing as it ripens to a pale lemon-yellow, without any colour next the sun, and marked with a few traces of thin pale russet. Hye, quite open, with short segments, and placed in a very flat and shallow depression. Stalk, an inch and three-quarters long, slender, and woody, inserted in a small round and narrow cavity. Flesh, white, rather firm, not buttery, nor very juicy, sweet, and with a distinct almond flavour and perfume, but with no character in it to merit notice. An inferior pear; ripe in the beginning of September, and soon rots at the core. The tree bears well and regularly, and forms a handsome pyramid on the quince. AMANDINE DE ROUEN.—Fruit, medium sized, three inches and a half long, and two inches and a half wide; pyriform, rounded towards the eye and tapering towards the stalk. Skin, at first of a bright green dotted with grey, but changing to lemon-yellow as it ripens. Hye, half open, with blunt, stout, often stunted segments, and placed PEARS. 859 on a level with the surface of the fruit. Stalk, about an inch long, slender, woody, and firm, obliquely inserted on the apex of the fruit. Flesh, fine grained, very juicy and melting, with a rich sugary flavour. An excellent and rather richly flavoured pear; ripe in the end of Septemler and beginning of October, but not superior to many in season ai the same period. It was raised by M. Boisbunel, a nurseryman at Rouen, from seed sown in 1846, and the tree first fruited in 1857. D’Ambie. See Muscat Robert. Ambré Gris. See Ambrette d’ Hiver. Ambrette. See Ambrette d’'Hiver. Ambrette Grise. See Ambrette d’Hiver. AMBRETTE D’HIVER (Ambrette d’Hiver ; Ambrette Grise; Belle Gabriel ; Trompe Valét ; Ambré Gris ; Poire d’ Ambre ; Trompe Coquin ; Wahre Winter Ambrette ; Winterambrette ; Ambrette mit Dornen).— Fruit, rather below medium size, two inches and a quarter broad, and two inches and a half long; obovate or roundish oval, and rounding from the middle to the apex, but tapering towards the stalk. Skin, somewhat rough, of a greenish yellow colour, covered with reddish brown risset, except when grown in a light soil, and then it is paler and of alight grey colour. Eye, small and open, with flat and reflexed segments placed in a shallow and even basin. Stalk, varying from three-quarters to an inch in length, stout, and inserted in a small cavity, which is considerably furrowed. Flesh, greenish white, very juicy, buttery, and melting, with'a rich, sugary, and highly perfumed musky flavour, supposed to resemble the scent of Sweet Sultan, which, in France, is called Ambrette, and hence its name. An old French dessert pear, long held in high estimation both in this country and on the Continent, but now ranking only as a second- rate variety. It is said, when grown in a light dry soil and a warm situation it is a richly flavoured and excellent autumn pear. It is in season from November till January. The tree is an excellent bearer, succeeds best as a standard, either on the pear or quince stock, but with greatest success on the latter. The wood is short and stout, and in training requires to be pruned long. AMBROSIA (Early Beurré).—Fruit, medium sized; roundish ob- ovate, and slightly flattened. Skin, smooth, greenish yellow, covered with small grey specks and slight marks of russet. Eye, closed, set in a considerable depression. Stalk, an inch and a half long, slender, inserted in an open cavity. Flesh, tender, buttery, and melting, rich, sugary, and perfumed. _A delicious summer dessert pear of first-rate quality. . It ripens in September, but keeps only a few days after being gathered. ma 860 THE FRUIT MANUAL. . The tree is a good bearer, a hardy and vigorous grower, and suc- ceeds well as a standard, either on the pear or quince stock. It is related by Switzer that this variety was introduced from France “ among that noble collection of fruit that was planted in the Royal Gardens in St. ames’s Park soon after the Restoration, but is now (1724) cut down.” Although stated by Switzer to be originally from France, I find no record of it in any French author under this name. Jahn, in the “ Handbuch,” considers it synonymous with Diel’s Braunrothe Pomeranzbirne, which Metzger says is the same as Orange roige of the French authors, but I am convinced it is not the same as the latter. ; AMELIE LECLERC.—Fruit, about medium sized, two inches and a half wide, and two inches and three-quarters high ; roundish ovate, somewhat uneven in its outline. Skin, pale lemon-yellow, strewed with patches and veins of russet, and with a lively blush on the side next the sun. Eye, large, half open and placed almost on a level with the surface. Stalk, an inch long, fleshy at the base and inserted in a small narrow cavity. Flesh, white, firm, juicy, and melting, with a rich, sweet, and perfumed flavour. A fruit of great excellence ; ripe during September and October. The tree is an abundant bearer and makes handsome pyramids on the quince. It was raised by M. Léon Leclerc, of Laval, the original tree having firs, fruited in 1850, and it was named in compliment to one of his daughters. AMIRAL (Cardinale ; Portugal @ Eté ; De Prime).—Fruit, very large, three inches and a quarter wide, and three inches high; turbi- nate; a little uneven in its outline, and more swollen on one side than the other. Skin, dark greenish yellow, very much covered with ashy grey russet near the stalk, and almost entirely covered with lively red next the sun. Hye, small, half open, with short horny segments set in a wide and deep basin. Stalk, about an inch long, stout, fleshy at the base and obliquely inserted. Flesh, white, tender, melting, buttery, very juicy, sweet, and rich, with a fine anise aroma. A very large and handsome fruit; ripe during September, and then blets very rapidly. It is a very old French pear, and known to have been in cultivation for nearly three centuries. It is quite distinct from Arbre Courbé and Colmar Charnay, with which it has been made synonymous. AMIRAL CECILE.—Fruit, large, three inches and a half long, and about the same in diameter; roundish obovate. Skin, at first of a deep green colour, thickly covered with grey russet, becoming of a lemon-yellow colour as it attains maturity. ye, large and open, with short stunted segments. Stalk, very short and slender, not more than half an inch long, inserted in a small and uneven cavity. Flesh, fine- grained, buttery, and melting, slightly gritty at the core, remarkably juicy, sugary, and perfumed. A first-rate dessert pear; ripe in the end of October, and lasting in use till Christmas. The tree is very hardy, a vigorous grower, and an abundant bearer. * It was raised by M. Boisbunel, of Rouen, from seed sown in 1846, and first pro- duced fruit in 1858. PEARS. 861 AMIRE JOANNET (Admiré Joannet ; Joannet ; Jeanette; Petit St. Jean; St. Jean; St. John’s Pear; Early Sugar; Sugar Pear ; Harvest Pear ; Johannisbirn; Kornbirn ; Henbirn),—Fruit, small ; regularly pyriform. Skin, very smooth, of a pale greenish yellow colour at first, which changes as it ripens to a beautiful deep waxen yellow, and with a faint tinge of red on the side exposed to the sun. Eye, open, with stout erect segments, and placed even with the surface. Stalk, from an inch and a half to an inch and three-quarters long, stout and fleshy at the insertion where it is attached to the fruit with- out depression. Flesh, white, tender, juicy, sugary, and pleasantly flavoured, but soon becomes mealy. This is one of the earliest summer pears. It ripens in July, and is called Amiré Joannet from being ready for use in some parts of France about St. John’s day, the 24th of June. The tree is of small growth, and for standards should be grown on the pear, although for dwarfs it succeeds equally well on the quince. Amiré Roux. See Summer Archduke. Amoselle. See Bergamotte de Hollande. Amour. See Ah! mon Dieu. Amory. See Andrews. ANANAS (Knoop’s Ananasbirne; Ananas Peer).— Fruit, about medium size, two inches and a quarter broad, and about the same in height ; roundish-obovate or bergamot-shaped. Skin, smooth, of a deep lively green colour at first, but changing as it ripens to yellowish green, with a slight tinge of red next the sun, and strewed with brown russet dots. Eye, large and open, with stout, broad segments, and set in a moderately deep basin. Stalk, from half an inch to an inch long, stout and fleshy atthe insertion. Flesh, white, slightly gritty, but juicy and melting, with a rich sugary, aromatic, and musky flavour, sup- posed by some to resemble that of the pine apple: hence the name. This is an excellent dessert pear; ripe during the end of September, but does not continue long. The Passe Colmar is sometimes found under this name, but it is a totally dis- tinct variety, and it is very different from the Beurré Ananas of the Belgian pom- ologists. This is the Ananas of Knoop. ANANAS DE COURTRAI.—Fruit, large, three and a half to four inches long, and two and three-quarters to three inches wide, pyramidal, and often inclining to oval, undulating and bossed on its surface. Skin, bright green at first, dotted and clouded with fawn-coloured russet, but changing as it ripens to lemon-yellow. Eye, half open, with downy segments, and set in a shallow uneven depression. Stalk, from three-quarters to one and a quarter inch long, very stout, swollen at its insertion, and attached to the fruit on a level with the surface. Flesh, tender, melting, and very juicy, with a rich, sugary, and per- fumed flavour. A very handsome and excellent early pear; ripe in August. The 362 THE FRUIT MANUAL. tree is of medium growth and an abundant bearer, suitable either for a standard or pyramid. It has been grown rather extensively for many years about Courtrai, but there is no account preserved of its origin. ANANAS D’ETE (King William Pear)—Fruit, above medium size, three inches long and two and a half wide; obtuse pyriform. Skin, yellowish green, with a brownish tinge on the side next the sun, and almost entirely covered with rough brown russet dots. Kye, open, with short stiff segments, and set in a shallow basin. Stalk, about an inch and a half long, scarcely at all depressed, but generally with a swelling on one side of it. Flesh, delicate, buttery, and melting, with a pleasantly perfumed flavour. An excellent dessert pear for northern climates, but only considered second-rate in the south. Itripens in September. The tree succeeds well as a standard, and is a good bearer. Dr. Neill says, ‘‘In the Horticultural Garden at Edinburgh it ripens on a standard in the second week of September.”’ Anderson. See Uvedale’s St. Germain. ANDREWS (Amory; Gibson).—Fruit, large, three inches and a quarter long, and two and a half wide; pyriform. Skin, smooth and rather thick, of a pale yellowish green colour, ,with dull red on the side exposed to the sun, and thinly strewed with dots. Eye, open, set in a small and shallow basin. Stalk, an inch and a quarter long, curved, and inserted without depression. Flesh, greenish white, very juicy, with a rich vinous flavour. An American dessert pear, highly esteemed on the other side of the Atlantic. It ripens in the middle and end of September. The tree is an excellent and regular bearer, hardy and vigorous, and succeeds well as a standard. In America it is considered one of the very best pears. 1t originated at Dorchester, Massachusetts, and was first introduced by a person of the name of Andrews, after whom it was named. The other names given as synonymes arise from the several parties who occupied the garden where the original tree is growing. ANGE (Wahre Englesbirne; Kleine Wasserbirne; Kleine Engels- birne ; Engelsbirne).—Fruit, small, an inch and three-quarters long, and about the same wide; turbinate. Skin, smooth, of a deep green colour at first, but changing to a yellowish shade as it attains maturity, and with sometimes a tinge of brownish red on the side exposed to the sun; it is also marked with lines of dark brown russet and patches of light brown. ye, open, with long flat segments, placed in a rather shallow basin, which is somewhat undulating. Stalk, an inch and a half long, slender and woody, and inserted, without depression, by the side of one or two fleshy swellings. Flesh, white, tender, juicy, sugary, and musky-flavoured. A very old French dessert pear, of good but not first-rate quality ; PEARS. 368 ripe in the beginning of September. The tree succeeds well as a standard on the quince, and is an abundant bearer. Angelicabirne von Bordeaux. See Angélique de Bordeaua. Angélique. See Angélique de Bordeaux. ANGELIQUE DE BORDEAUX (Angélique; St. Martial; Cris- talline; Gros Franc Réal; Poire Douce; Angélique de Toulouse ; Angélique de Languedoc ; Angélique de Pise; Moutlle Bouche d’ Hiver ; Bouge ; Bens ; Angelikabirne von Bordeaux ; E'ngelische von Bordeaux). —Fruit, medium size, two inches and a quarter wide, and two and a quarter to two and a half high; abruptly obovate or turbinate ; round at the apex. Skin, green, changing as it ripens to pale yellow or greenish yellow, the whole strewed with brown dots, and a few patches of russet, and brownish red next the sun. Eye, open, with long seg- ments, set in a moderately deep basin. Stalk, stout, an inch and a half long, curved, and obliquely inserted in a small cavity, where it is fleshy at the base. Flesh, crisp, sweet, and not juicy, somewhat gritty. A second-rate dessert pear, but useful for culinary purposes; in use from January till April. The tree is strong, vigorous, and healthy, a good bearer, and succeeds either on the pear or quince, but requires to be grown against a wall in this country to bring the fruit to perfection, but it is unworthy of such a position. According to Switzer, this variety was introduced from France to this country about the year 1708, at which period it was cultivated by “the noble and most public-spirited encourager of arts and sciences, especially gardening, his Grace the Duke of Montague,” in his garden at Ditton. It was grown for upwards of a hundred years in this country as St. Martial, which appears to have been the most ancient name, but it appears now to have fallen out of cultivation. This is an old French pear, which is first mentioned by Merlet in 1690, and subsequently by De Ja Quintinye. I suspect it was introduced to this country by George London, who was a pupil of De la Quintinye. It is a worthless pear. Angélique de Languedoc. See Angélique de Bordeaux. Angélique de Pise. See Angélique de Bordeaua. ANGELIQUE DE ROME (Englische von Rom; Romische Angelika- birne).—Fruit, medium sized, two inches and a quarter wide, and two inches and a half long; obovate. Skin, rough, of a pale yellow colour, and sometimes tinged with light red on the side next the sun. Eye, very small, placed in a narrow and shallow basin. Stalk, three-quarters of an inch long, stout, and inserted in a very slight depression. Flesh, yellowish, tender, and crisp, slightly gritty, with an abundance of rich sugary juice. A dessert pear, of second-rate quality; ripe in October. The tree succeeds well as a standard, and may be grown either on the pear or quince stock. Angélique de Toulouse. See Angélique de Bordeaux. ANGLETERRE (Beurré d’Angleterre ; Angleterre de Chartreus ; Angleterre d’Eté ; Angleterre @ la St. Denis ; Amande; Bec d Oisseau ; 864 x THE FRUIT MANUAL. Bec d’Oie ; De Finois; English Beurré; Engelsche Gisambert ; Booter Peer; Zoon Peer; Englische Sommerbutterbirne; Englische Butter- birne ; Mandelbirne).—Fruit, medium sized, two inches and three- quarters long, and two inches and a quarter broad ; of pyriform shape, or sometimes inclining to oblong-ovate. Skin, greenish yellow, but so thickly covered with pale brown russety dots that little of the ground colour is visible, except in those parts where they are less dense; on the side next the sun it is marked with a tinge of brownish red. Eye, open, with long linear segments, placed almost even with the surface, or in a very shallow depression. Stalk, from an inch to an inch and a half long, slender, inserted without depression. Flesh, white, delicate, buttery, and melting, very juicy, sugary, and richly flavoured. : A very excellent dessert pear ; ripe in the beginning of October, but it rarely keeps above a fortnight, when it begins to decay, generally at the stalk. It should always be gathered green, and it then will keep for a fortnight ripening in succession. The tree is a strong grower, and an abundant bearer on the pear stock; but on the quince, although it is an early bearer, it soon languishes and dies. It succeeds well as a standard, but prefers a light and warm soil. Although this has acquired on the Continent the names of Poire d’Angleterre and Beurré d’Angleterre, it is not a sort that has ever been grown to any extent in this country, nor has it even an English name, except that given it by Lindley, which is only a translation from the French, It is a variety grown extensively about Paris for the supply of the markets, where it may be seen, about the middle and end of September, exposed for sale in large quantities—it is, in fact, quite the pear of the Paris costermonger. There is great confusion about the synonymes of this pear; Forsyth very absurdly makes it synonymous with Brown Beurré. Angleterre ala St. Denis. See Angleterre. Angleterre des Chartreux. See Angleterre. Angleterre d’Eté. See Angleterre. ANGLETERRE D’HIVER.—Fruit, about medium size, two inches and a quarter wide, and three inches and a quarter long; pyriform, and rounded at the apex. Skin, smooth, of a clear citron yellow colour, and marked with yellow spots. Eye, open, set in a rather shallow and plaited basin. Stalk, three-quarters of an inch long, and obliquely inserted without depression. Flesh, very white, fine, delicate, and crisp, with a sweet and agreeable flavour, but after maturity soon becomes mealy. A culinary pear, of good quality, in season from November till March. The tree may be grown either on the pear or the quince, but does best on the pear. It bears well as a standard, and is of free and vigorous growth. ANGLETERRE DE NOISETTE (Grosse Angleterre de Noisette ; Beurré Noisette Anglaise; Noisette Grosse Englische Bulterbirne).— This is a variety raised from seed by’ M. Noisette, of Paris, and PEARS. 865 is larger and later than the preceding. The fruit is pyriform, two and a half to three inches long. Skin, pale yellow, covered with small red dots on the side next the sun, and the whole surface thickly sprinkled with cinnamon-coloured russet. Eye, open, and placed level with the surface. Stalk, an inch to an inch and a half long, inserted on the end of the fruit. Flesh, white, buttery, and melting, juicy, sweet, and pleasantly flavoured. A good second-rate pear ; ripe in the end of September and October. Angoise. See Winter Bon Chrétien. Angora. See Uvedale’s St. Germain. Anjou Bagpipe. See Large Blanquet. ARBRE COURBE.—Fruit, large, three inches and a half wide and four long ; obovate, narrowing towards the stalk and the crown. Skin, rough to the feel, from being considerably covered with rough scaly russet, on a bright green ground. Eye, small and open, with flat spreading segments, and placed in a wide and rather shallow cavity. Stalk, stout, three-quarters of an inch to an inch long, not depressed, but placed on the end of the fruit, sometimes with a protuberance on one side of it. Flesh, greenish immediately under the skin, fine- grained, half buttery, melting, and juicy ; briskly flavoured, but with- out much aroma. A good dessert pear, but hardly of first-rate quality. It is ripe in the end of September, and continues during October. The tree does not attain a large size, but is very productive, and succeeds well as a standard. It is said to have been raised by Professor Van Mons about 18380, and to have received its name from the circumstance of the stem inclining to grow in a hori- zontal manner, and requiring the aid of a stake to keep it upright ; but according to M. Lesueur’s statement, which we extract from M. Decaisne’s Jardin Fruitier du Muséum, it is not a seedling of Van Mons, but was raised by M. Léon Leclerc, and propagated by Van Mons in 1833. Arbre Superbe. See Fondante d’ Automne. Archduke Charles. See Charles d’ Autriche. Archduke d’Eté. See Summer Archduke. ARCHIDUCHESSE D’AUTRICHE (Erzherzogin).—Fruit, below medium size, two inches and a quarter wide, and two high; bergamot- shaped, or rather roundish turbinate. Skin, green at first, but be- coming yellowish green as it ripens; brownish red next the sun, marked with a few thin streaks of deeper and brighter red, and on the shaded side marked with large dots and freckles of cinnamon-coloured russet. Hye, open, set in a wide shallow basin. Stalk, an inch anda quarter long, straight, woody, and inserted in a small round cavity. Flesh, white, half melting, slightly gritty at the core, juicy, sweet, and with a rather rich flavour. A second-rate dessert pear ; ripe in the middle of September. The tree is a strong grower and a good bearer. It was raised by Van Mons. 866 THE FRUIT MANUAL. Ardente de Printemps. See Colmar d’Aremberg. D’Aremberg. See Colmar d’ Aremberg. ARLEQUIN MUSQUE.—Fruit, large, three inches broad and three and a quarter high ; roundish obovate, even and regular in its outline. Skin, smooth, of a fine bright green at first, but becoming lemon-yellow as it attains maturity, and dotted all over with brown dots. Eye, rather large and open, with short tooth-like segments, and set in a wide basin. Stalk, about halfan inch long, stout, and inserted on the apex of the fruit without depression. Flesh, white, buttery, melting, juicy, and sweet, with a powerful musky perfume. A second-rate pear; ripe in the end of September. The tree is a good and regular bearer, and was raised by Van Mons about the year 1823. Arteloire. See St. Germain. ARMAND PREVOST.—Fruit, medium sized, two inches and a half wide and three inches high; oblong obovate, narrowing from the bulge to the eye, even and regular in its outline. Skin, smooth and shining, of a fine golden yellow, with an orange cheek minutely dotted with russet. Eye, small and open, with erect, acute segments pro- minent. Stalk, woody, three-quarters of an inch long, inserted on the end of the fruit beside a fleshy lip. Flesh, half melting, not very juicy, and without much flavour. A pretty but worthless pear; ripe in the middle of October, and soon becomes mealy. ARTHUR BIVORT.—Fruit, above medium size, three inches and three-quarters long, and two and three-quarters broad; of a pyramidal shape, and blunt-ended at the stalk, not unlike Beurré de Rance in shape. Skin, smooth, of a clear grass green, assuming a yellowish tinge as it attains maturity, slightly dotted with russet, and sometimes with a little colour on the side next the sun. Eye, open, with spreading segments, and placed on a level with the surface of the fruit, the seg- ments lying back leaf-like on the fruit. Stalk, woody, curved, brown, an inch and a quarter long, obliquely inserted in a shallow cavity. Flesh, white, half fine, buttery, and melting, juicy, sugary, vinous, and with an agreeable perfume. A good pear; ripe in the end of October. This is a seedling of Van Mons, which did not fruit till 1850. M. Bivort named it in honour of his brother. Asperge d’Hiver. See Bequesne. ASTON TOWN.—Fruit, rather below the medium size, two inches and a half wide and the same in height; roundish obovate. Skin, rather rough, pale green at first, but changing as it ripens to pale yellow, and thickly covered with brown russet spots. Eye, small, nearly closed, and set in a small shallow basin. Stalk, an inch and a half long, slender, and without depression, and with a swollen lip on PEARS. 867 ‘one side of it. Flesh, yellowish white, tender, and buttery, with a rich, sugary, and perfumed flavour, very much resembling, and even equalling, that of the Crasanne. A dessert pear of the first quality, in use during the end of October and beginning of November. In appearance it much resembles Kye- wood, but it is not so richly flavoured. The tree is hardy, a vigorous grower, and an abundant bearer. It succeeds admirably as a standard, and is one of the most valuable of our native varieties. There is, however, a peculiarity in its growth which requires attention. When grown as a standard the branches have a tendency to twist and become entangled, which must, therefore, be prevented by a timely attention to pruning. This esteemed variety was raised at Aston, in Cheshire, and has for many years been cultivated in that and neighbouring counties to a considerable extent. D’Auch. See Colmar. D'Aumale. See Best de la Motte. Auguste Benoit. See Beurré Benoit. AUGUSTE DE BOULOGNE.—Fruit, about medium size, two inches and a half wide, and two inches and three-quarters high; oval, even, regular, and handsome in its outline. Skin, smooth, of a bright deep golden. yellow, strewed all over with dark brown russet dots, and with a patch of russet round the stalk. Eye, very small and open, with short, erect, acute segments, set in a shallow depression. Stalk, very stout and woody, three-quarters of an inch long, inserted in a small narrow cavity. Flesh, half melting, not very juicy, rather coarse- grained and gritty, and not of a particularly good flavour. It ripens in the beginning and middle of October, and soon becomes pasty. The tree is a good bearer, and succeeds better on the pear than on the quince. A seedling of Van Mons, sent with several others when quite young to his friend M. Bonnet of Boulogne. It first fruited in 1854, and was distributed in 1857 by the Société Van Mons, of Brussels. AUGUSTE ROYER.—Fruit, small or below medium size, from two to two and a quarter inches wide, and two and a quarter to two and a half high; obovate, even in its outline. Skin, entirely covered with warm brown russet, and sprinkled all over with darker brown russet dots. Hye, small and open, with erect, acute segments, set in a small round basin. Stalk, from half an inch to three-quarters long, slender, obliquely inserted by the side of a fleshy lip. Flesh, yellowish white, gritty, juicy, and sweet. A worthless pear; ripe in the end of October, when it rots at the core. In 1866 I found it very astringent and with a disagreeable flavour. In 1867 it was not astringent, but sweet, and of no character. It was raised by Van Mons, and the tree became the property of M. Charles Durieux, of Brussels. On being submitted to the Royal Commission of Pomology in 1853, it was named in honour of M. Auguste Royer, of Namur, the President of the Commission, 868 THE FRUIT MANUAL. AURATE (Muscat d’Aott; Muscat de Nancy ; Averat ; August Muscat ; Goldbirne ; Auratebirne ; Kleine Rothe Sommermuscateller ; De Honville).—Fruit, small, growing in clusters, an inch and a quarter high, and the same in breadth; roundish turbinate. Skin, smooth, green at first, but changing as it ripens to fine deep yellow, and where fully exposed to the sun washed with light red, but where shaded entirely yellow. Eye, large and open, with long reflexed segmenis, and placed in a shallow depression. Stalk, an inch long, inserted without depression. Flesh, yellowish white, crisp and juicy, with a sugary and pleasant muscat flavour. A dessert pear of ordinary quality ; ripe in the middle of August, and continues in use for about fourteen days. The tree attains a large size, and is a vigorous grower, a very abun- dant bearer, and thrives better on the pear than the quince. It is one of the earliest pears, succeeding the Petit Muscat about eight days, but has the advantage over that variety in being larger and better flavoured. Austrasie. See Jaminette. AUTUMN BERGAMOT (Common Bergamot ; Bergamot; English Bergamot; York Bergamot).—Fruit, small, two inches and a half wide, and the same in depth; roundish and somewhat depressed. Skin, yellowish green, with dull brown on the side next the sun, and covered all over with rough grey russet specks. Eye, small and open, set in a shallow basin. Stalk, half an inch long, stout, inserted in a wide, round, and even cavity. Flesh, greenish white, slightly gritty at the core, but otherwise tender, melting, juicy, and richly flavoured. An old dessert pear of the first quality ; ripe in October. The tree is a vigorous grower and hardy, forms a handsome standard, and is a most abundant bearer. It succeeds well either on the pear or quince. It has been stated by Switzer, and by some subsequent writers, evidently on his authority, that the Autumn Bergamot ‘ has been an inhabitant of our island ever since the time that Julius Cesar conquered it. Possibly it was the Assyrian Pear of Virgil (Quod a Syria translata fuisset), say some commentators, and was, as may be deduced from thence, part of the furniture of the once celebrated and famous gardens of Alcinous.” As this can be only conjecture on the part of Switzer, and unsupported by any well-founded evidence, I think it extremely improbable. It is rather singular, notwithstanding this statement, that he is the first English author who mentions it. It is not noticed in the lists of Rea, Worledge, or Evelyn, nor in the very comprehensive list of Leonard Meager, of the fruits which were cultivated in the London nurseries in 1688. Neither is it even mentioned by Rea, Ralph Austin, Parkinson, nor William Lawson, and, indeed, by no author is it re- corded prior to Switzer himself. Parkimson speaks of the Winter Bergamot as “of two or three sorts, being all of them small fruit, somewhat greener on the out- side than the sammer kindes; all of them very delicate and good in their due time ; so some will not be fit to bee eaten when others are well-nigh spent, every of them outlasting another by a moneth or more.” But of the Autumn Bergamot we have no early record. AUTUMN COLMAR (De Bavay).—Fruit, large, three inches and a PEARS. 869 quarter long by two and three-quarters wide ; obtuse pyramidal, rounded at the apex, and narrowing obtusely towards the stalk. Skin, smooth, lemon-coloured, strewed with dots and markings of russet, and with a circle of russet round the eye. Eye, open, with erect narrow segments, and filled with the remnants of the stamens; placed in a shallow basin rather on one side. Stalk, nearly two inches long, curved, fleshy, uneven, with indications of incipient buds, dark brown, but green where it has been shaded, inserted on the end of the fruit with little or no cavity. Flesh, coarse-grained, sweet, and perfumed, but not possessing any special merit. A second-rate pear; ripe in the end of September and beginning of October. The tree is an excellent bearer, succeeds well as a standard, and may be grown with equal success either on the pear or the quince. It was raised by Van Mons, and named in honour of M. de Bavay, a nurseryman at Vilvorde, near Brussels; but being received by the Horticultural Society of London from the raiser without a name, it became known in the collection of that establishment as Autumn Colmar, from a fancied resemblance of the flavour to that of the Old Colmar. AUTUMN JOSEPHINE.—Fruit, even and regular in its outline; turbinate, and somewhat flattened at the crown. Skin, greenish yellow when quite ripe, and strewn with patches of thin pale brown russet, and with a russet patch round the stalk. Eye, open, with short erect segments, and set in a shallow depression. Stalk, three-quarters of an inch long, woody, and inserted without depression. Flesh, yellowish, with a pale salmon tinge, like that of Joséphine de Malines, tender, fine-grained, and very juicy. Juice, rich, sugary, and with a fine aromatic flavour. A fine pear; ripe in the middle of October, and lasting about a fortnight. The tree is an excellent grower, and has formed a large head, bearing two bushels of fruits, and it first produced fruit in 1869. “This valuable native acquisition was obtained from seed by W. E. Essington, Esq., of Ribbesford House, Bewdley. The seed, which was obtained from Joséphine de Malines, was sown in the year 1856, and scions from the seedling were grafted on the stock of a worthless pear-tree, which had been cut down in 1861. AUTUMN NELIS (Graham’s Autumn Nélis),—Fruit, the size of a large Winter Nélis, obovato-turbinate in shape. Skin, entirely covered with brown russet, with here and there a patch of the greenish yellow shining through. Flesh, yellowish, very tender, melting, and buttery, with arich sugary juice. ; A first-rate pear ; ripe in October, but soon decays. The tree is very hardy and a great bearer. D’AVRIL.—Fruit, large; pyramidal, uneven in its outline, and considerably bossed round the eye. Skin, smooth and shining, of a lively dark green colour, with a dark brown tinge next the sun, and patches of ashy-grey russet on the shaded side; the whale surface BB 870 ‘ THE FRUIT MANUAL. covered with very large pale-coloured specks. Flesh, crisp, juicy, and sweet. Ripe in March and April. Badham’s. See Brown Beurré. BALOSSE.—Fruit, two inches and three-quarters long and the same in diameter; roundish turbinate. Skin, rough, thick, of a dark green colour, shaded with brown, but as it ripens it becomes yellow, and is then coloured with red. Eye, large and open, with long leafy segments, set in a wide and rather shallow basin. Stalk, an inch long, slender, and woody, attached without depression, and with a fleshy swelling on one side of it. Flesh, yellow, crisp, sugary, and perfumed, A cooking pear, grown extensively in the neighbourhood of Chalons- sur-Marne, where it has been cultivated for nearly three centuries as the great resource of the farming and working class. It is an excellent pear when cooked, and keeps remarkably well till March, when in some seasons it may be used in the dessert. The tree is an immense bearer, one tree producing, on an average, twenty-four bushels of fruit. Banerief. See Crawford. Banneux. See Jaminette. BARBE NELIS.—Fruit, small, two inches and a quarter wide, and two inches and a half high; obovate, even and regular in its outline. Skin, smooth, pale green, and changing to yellowish green as it ripens, the surface strewed with small dots. Eye, large and open, with rather long segments, and set level with the surface, Stalk, an inch anda quarter long, very fleshy, with several fleshy folds at the base, where it unites with the fruit. Flesh, quite white, juicy, very sweet, and with a sort of honied juice. A very inferior fruit unless eaten just when gathered, or rather be- fore it ripens on the tree, in the third week of August. If allowed to hang till it is quite ripe it soon decays, and in a few days becomes a bag of rottenness. It was raised by M. Grégoire, of Jodoigne, in 1848, and was named afier a member of the family of Nélis, of Malines. BARLAND.—Fruit, small and obovate. Skin, dull green, consider- ably covered with grey russet. Eye, large and open, with erect seg- ments, and placed even with the surface, and without any depression. Stalk, half an inch long, and slender. This is a very fine old perry pear. The specific gravity of its juice is, according to Mr. Knight, 1070. Mr. Knight says: “ Many thousand hogsheads of perry are made from this fruit in a productive season ; but the perry is not so much approved by the present, as it was by the original planters. It however sells well whilst new to the merchants, who have probably some means of employing it with which the public are not ac- PEARS. 871 quainted ; for I have never met with it more than once within the last twenty years out of the districts in which it is made; and many of the Herefordshire planters have applied to me in vain for information respecting its disappearance. It may be mingled in considerable quantity with strong and new port, without its taste being perceptible; and as it is comparatively cheap, it possibly sometimes contributes one of the numerous ingredients of that popular compound.” “The Barland Pear appears to have been extensively cultivated in Herefordshire prior to the publication of Evelyn’s ‘Pomona,’ in 1674, in which it is very fre- quently mentioned ; and as no trees of this variety are found in decay from age, in favourable soils, it must be concluded that the identical trees which were growing when Evelyn wrote, still remain in health and vigour.” “ The original tree grew in a field called the Bure Lands, in the parish of Bosbury, whence the variety obtained its name, and it was blown down a few years ayo.” Marshall says, ‘The Barland Pear is in great repute, as producing a perry which is esteemed singularly beneficial in nephritic complaints,” BARONNE DE MELLO (His; Phillipe Goés).—Fruit, medium sized, of a curved pyramidal shape, rounding to the eye, and tapering on one side with a dipping curve towards the stalk ; sometimes the surface is bossed or undulating, but generally it is even. Skin, almost entirely covered with dark brown russet, which is thin and smooth, so that it has no roughness to the feel; on the shaded side, the ground colour, which is generally more or less visible, is greenish yellow, mottled over with russet. Eye, small and open, with incurved, tooth-like segments, and placed in a very slight depression, sometimes almost level with the surface. Stalk, half an inch long, slender, woody, and of a brown colour, inserted on the surface of the fruit. Flesh, greenish yellow, fine-grained, melting, and buttery ; juice, very abundant, rich, sugary, brisk, and vinous, with a fine aroma when it is in perfection; but in some seasons, and in poor soils, in exposed and cold situations, I have found it coarse-grained and gritty, not at all sugary, and with a watery juice. This is a very excellent autumn pear, and one of the very first quality. It ripens in the end of October, and sometimes keeps well into November. Though an early autumn pear, it ripens well without decaying at the core, a property which too many do not possess. The tree is very hardy, and maintains a vigorous, though not a rampant growth. It is an excellent bearer, and succeeds well on the quince stock, either as a pyramid or a dwarf bush. This is the true Baronne de Mello, respecting which there is a great confusion. IT had it from M. Papeleu, of Wetteren, in 1847, and it proves to be identical with the fruit’ described by M. Decaisne, M. Mas, and M. de Liron d’Airolles. It is remarkable that the latter is the only one of these authors who notices the greenish tinge of the flesh, which I have remarked as a constant character. It also corre- sponds with fruit of Baronne de Mello sent me by M. André Leroy in 1866, There is an admirable figure of this in the Jardin Fruitier du Muséum, in which the characteristic dark brown russet of the skin is well represented. This is said to have been raised by Van Mons, who sent it to Poiteau, of Paris, about 1830, and he dedicated it to M. His, Inspector General of Public Libraries. At a later period M. Jamin, of Bourg-la-Reine, having received it from Belgium without a name, called it Baronne de Mello in honour of that lady, who resided at Piscop, in the department of Seine et Oise. Bartlett. See Williams’ Bon Chrétien. BB2 372 THE FRUIT MANUAL. BASINER.—Fruit, doyenné-shaped, rather uneven, and bossed’ on its surface. Skin, with a greenish yellow ground colour, and much covered with pale cinnamon-brown russet, which is distributed in patches, particularly round the stalk and in dots, which are interspersed with green dots over the surface. Eye, small and open, sometimes wanting, set in a deep and narrow basin. Stalk, short, stout, and slightly curved, set in the centre of the stump-ended fruit, in a round and rather deep cavity. Flesh, yellowish white, fine-grained, crisp, sweet, and very juicy and sugary. One of the best very late pears I have met with, which ripens in the end of May and beginning of June. This was raised by M. J. de Jonghe, of Brussels, and first produced fruit in 1857, at which time the tree was twelve yearsold. The tree is an excellent bearer. BASSIN (Bellissime d’Eté; Jargonelle (2); Saint Laurent ; Just ; Belle Cornélie).—Fruit, medium sized; obtuse pyriform. Skin, smooth and shining, of a fine rich lemon-yellow colour, strewed with large russet dots on the shaded side, and bright light crimson, marked with a few broken streaks of darker crimson, and strewed with white dots on the side exposed to the sun. Eye, open, with long, spreading, downy segments, placed in a shallow depression. Stalk, an inch long, placed on a level with the surface, or in a slight cavity. Flesh, white, rather dry, with a sweet, slightly perfumed, and somewhat astringent juice. An inferior pear ; ripe in the middle of August. This, we are informed by M. Decaisne, is sold extensively in the markets and streets of Paris. It is the fruit described by Duhamel under the name of Bellissime d’été, and I believe it to be the Jargonelle of Merlet ; but as there is so great con- fusion among the names and synonymes of Bellissime d’été, Jargonelle, Supréme, and Vermillon d’été of different authors, I have followed M. Decaisne, and here adopted his nomenclature, so as to prevent any farther difficulty, and adopted a name by which this variety may be henceforth distinguished. De Bavay. See Autumn Colmar. BEADNELL’S SEEDLING.—Fruit, below medium size ; turbinate or obovate, even and regular in its outline. Skin, smooth, and some- what shining, and before it is ripe, of a bright green colour, with dull red cheek on the side where exposed to the sun; but when ripe the green becomes yellow, and the dull red crimson, and where the two colours blend there are some stripes of crimson; on the coloured side it is thickly dotted with minute grey dots. Eye, open, set level with the surface, or rather a little prominent, and surrounded with small bosses. Stalk, half an inch long, inserted in a small round cavity. Flesh, melting, very juicy, sweet, and richly flavoured. A fine early pear ; ripe in the middle and end of September, but it does not keep long. The tree is a very abundant bearer, and well adapted for orchard culture. It is a vigorous and healthy grower, and somewhat spreading in its habit. This was raised by Mr. John Beadnell, of West Green Road, Tottenham, Middlesex, and the tree fruited about 1840, PEARS. 8738 Beauchamps. See Bergamotte Cadette. Beau de la Cour. See Conseiller dela Cour. Beau Present. See Jargonelle. Beauté Hative. See Fondante de Brest. Bec d’Oie. See Angleterre. Bee d’Oisseau. See Angleterre. Belle Cornélie. See Bassin. BEAU PRESENT D’ARTOIS (Présent Royal de Naples).—Fruit, large and pyriform. Skin, greenish yellow, covered with patches and dots of brown russet. Eye, small and closed, set in a shallow basin. Stalk, about an inch long, slightly depressed. Flesh, melting, juicy, sweet, and pretty good flavoured. Ripe in September. Beauté de Terwueren. See Uvedale’s St. Germain. Bedminster Gratioli. See Jersey Gratioli. Bein Armudi, See Best de la Motte, Bell Pear. See Catillac. Bell Tongue. See Windsor. Belle Alliance. See Beurré Sterckmans. Belle Andrienne. See Vicar of Winkfield. Belle Angevine. See Uvedale’s St. Germain. Belle d’Aotit. See Hampden’s Bergamot. Belle Aprés Noél. See Fondante de Noél. Belle d’Austrasie. See Jaminette. Belle de Berri. See Vicar of Winkyield. Belle des Bois. See Flemish Beauty. BELLE DE BRISSAC.-—Fruit, large, three inches wide and three inches and three-quarters long; oblong obovate, blunt at the stalk, which is an inch and a quarter long, curved, and inserted in a wide cavity. Skin, green, becoming yellowish green as it ripens, con- siderably covered with rough brown russet. Hye, half open, with incurved, tooth-like segments, and almost level with the surface. Flesh, rather coarse, somewhat gritty, greenish for a considerable distance under the skin, crisp and crackling, very juicy and sweet, but with not much flavour. ; In use from January till March. Belle de Bruxelles. See Hampden’s Bergamot. Belle de Fouquet. See Tonneau. Belle Epine du Mas. See Hpine du Mas. 874 THE FRUIT MANUAL. Belle et Bonne. See Hampden’s Bergamot. Belle et Bonne. See Bellissime d’ Automne. Belle d’Esquermes. See Jalousie de Fontenay. Belle Excellente. See Duc de Brabant. Belle Fertile. See AA! Mon Dieu. Belle de Flandres. See Flemish Beauty. BELLE DES FORETS.—Fruit, large, two inches wide, and three inches and a half long; pyramidal, uneven and undulating in its outline, and much like Van Mons Léon Leclere in shape. Skin, green, becoming of an uniform pale straw colour when ripe, strewed all over with very minute dots. Eye, quite star-like, set in a very shallow depression. Stalk, an inch long, stout, fleshy throughout its whole length, set obliquely by the side of a fleshy lip. Flesh, yellow, firm, crisp or half buttery, very juicy, sweet, and refreshing, with a flavour like that of Citron des Carmes. A very nice juicy pear, which ought to be eaten before it assumes its yellow tinge, for then it has begun to decay at the core. It is in use in the last week of September. BELLE FLEURUSIENNE.—Fruit, medium sized, two inches and a half wide, and three inches and a half high; pyramidal. Skin, smooth and somewhat shining, with here and there a tinge of green, the whole surface thickly strewed with large russet dots and star-like specks. Eye, open, with short and somewhat reflexed segments, set in a very shallow and plaited basin. Stalk, slender, curved, inserted on one side of the apex, with a high shoulder on one side. Flesh, tender and buttery, very juicy, but not rich. In use during November and December. I um indebted to M. J. de Jonghe, of Brussels, for this and many others of the new Belgian fruits, which he sent me in 1864. Belle Gabrielle. See Ambrette d’Hiver. Bellegarde. See Gilogil. Belle Heloise. See Vicar of Winkfield. Belle Henriette. See Henriette. Belle de Jersey. See Uvedale’s St. Germain. BELLE ISLE D’ANGERS.—Fruit, roundish oval, three inches long and two inches and a half wide. Skin, entirely covered with a coat of greenish dark brown russet, which is very fine and smooth to the feel, and covered with large grey dots, except on the shaded side where the greenish yellow ground colour is exposed, and this also is marked with large russet dots. Eye, small and open, with short, stout,. erect segments placed in a shallow and round basin. Stalk, woody, about an inch long, and inserted in a small round cavity, with a fleshy PEARS. 8765 protuberance on one side of it. Flesh, white, rather coarse-grained, half buttery and very juicy, sweet, and slightly perfumed. This is only a second or third-rate pear, and not worth cultivation. It is ripe in the beginning*of December. BELLE JULIE (Alexandrine Helie).—Fruit, medium sized ; long obovate, even and regularly shaped. Skin, rather rough to the feel from the large russety specks with which it is covered. The colour is dull brown, somewhat like that of the Brown Beurré; and on the side next the sun it has a warm reddish brown glow, like a gipsy’s blush. On the shaded side, where the skin is not covered with russet, the green ground colour shows through. Stalk, an inch long, brown, and woody, inserted on one side of the fruit under a fleshy lip. Eye, clove-like, wide open, with long segments, and set almost on a level with the surface of the fruit. Flesh, yellowish, tender, buttery, melt- ing, and very juicy. The juice is rich, sugary, and vinous, with a fine perfume. A most delicious pear; ripe in the end of October. This ought to be more extensively cultivated. BELLE DE L'ORIENT.—Fruit, very large, four inches and three- quarters long and three and a quarter wide; pyramidal like a large Louise Bonne of Jersey, and very similar to it in colour, being bright red next the sun, and covered with large freckles. Hye, small, set in a deep cavity. Stalk, upwards of an inch long, deeply inserted. Flesh, tender, melting, sweet, and juicy. Ripe in October, and soon decays. Belle Lucrative. See Fondante d’ Automne. Belle de Luxembourg. See Hampden’s Bergamot. Belle de Noél. See Fondante de Noél. Belle Noisette. See Bellissime d’Hiver. Belle de Prague. See Belle de Thouars. BELLE ROUENNAISE.—Fruit, large, four inches and a quarter long and three inches wide; pyramidal in shape, and evenly formed. Skin, smooth, dark green, very finely dotted with grey dots, and marked and streaked with grey spots; as it ripens it becomes of a brighter colour. Eye, half open, with erect greenish segments placed in a shallow and pretty wide basin. Flesh, tender, buttery, and melting, very juicy, sugary, and perfumed. A first-rate pear; ripe in November and December. It was raised by M. Boisbunel, of Rouen, in 1845, and produced fruit in 1856. Belle Sans Pepins. See Hampden’s Bergamot. BELLE DE THOUARS (Belle de Thouarsé; Coulon St. Mark; Belle de Prague ; Saint Marc ; Belle de Troyes).—F ruit, large ; long, and pyramidal, four inches and a half high and two inches and three quarters 3878 THE FRUIT MANUAL. wide, uneven and undulating in its outline. Skin, somewhat rough, at first of a bronzy olive, changing to ferruginous brown or cinnamon brown, shaded with violet strewed with brown dots. Eye, open, with spread- ing segments, placed in a deep depression. Stalk, long and straight, an inch and a quarter long, inserted in a line with the axis of the fruit, and surrounded with small bosses. Flesh, white, half melting, sugary, and briskly flavoured, A cooking pear, in use in the end of November and December. Belle de Thouarsé. See Belle de Thouars. Belle de Troyes. See Belle de Thouars. Belle Viérge. See Jargonelle. Belle de Zees. See Bonne d' Exée. Bellissime. See Windsor. BELLISSIME D’AUTOMNE (Petit Certeau; Vermillon; Belle et Bonne; Poir des Dames ; Vermilion des Dames).—Fruit, medium sized, three inches and a half long and two inches broad; long pyriform in shape. Skin, smooth and shining, of a pale straw colour where shaded ; but where exposed to the sun it is covered with fine deep crimson with stripes of the same colour round about the stalk, and the whole covered with grey dots. Eye, considerably depressed in a wide and plaited basin. Stalk, from an inch to an inch and a quarter long, fleshy at the insertion where it is attached to the fruit without any cavity. Flesh, white, crisp, and slightly gritty, juicy, sugary, and with an aromatic flavour. An old French pear, which if grown against a wall becomes melting, and may then rank as a good dessert fruit; but as it does not merit such a situation it is only fit in this climate to be cultivated as a standard, and the fruit used for culinary purposes. It is ripe in the end of October and beginning of November. The tree is a hardy, vigorous grower, and an abundant bearer. It succeeds well as a standard either on the pear or quince. Bellissime d’Eté. See Bassin. Bellissime de Bur. See Bellissime d'Hiver. BELLISSIME D’HIVER (Teton de Venus ; De Bure; Belle Noisette ; Vermillon d@ Espagne; Bellissime de Bur; Beurré de Bure).—Fruit, very large, four inches wide and three inches and three-quarters high ; roundish turbinate. Skin, smooth and somewhat shining, of a fine deep green colour on the shaded side and brown where exposed to the sun, but changing as it attains maturity by keeping to lemon-yellow on the shaded sidé and fine vermilion next the sun; strewed all over with large brown russet dots. Eye, large and open, set in a rather deep basin. Stalk, an inch long, stout and somewhat fleshy, particu- lurly at the insertion, where it is placed in a rather deep cavity with a PEARS. 377 fleshy swelling on one side of it. Flesh, white, fine-grained, crisp, and tender, sweet, and with a musky flavour. One of the very best culinary pears with which I am acquainted, and quite free from that disagreeable grittiness which is peculiar to baking pears generally. It is both in size and every other respect superior to the Catillac, and continues in use from November till April. The tree is a free and vigorous grower, an excellent bearer, and succeeds well as a standard either on the pear or the quince. Bellissime de Jardin. See Béquesne. BELMONT.—Fruit, medium sized ; roundish oval, even and regu- larly shaped, with somewhat of the form of a Swan’s Egg. Skin, rather rough to the feel, being covered with a coating of somewhat rough russet, which extends over the whole surface of the fruit, with the exception of the shaded side, where it is greenish yellow, and con- siderably covered with patches and dots of dark brown russet. On the side next the sun the brown russet has a coppery red glow, and some faint traces of crimson mottles and streaks shining through. Lye, rather small and open, destitute of segments, and set on a level with the surface. Stalk, an inch long, rather slender, inserted in a small, narrow, shallow cavity. Flesh, yellowish, rather coarse-grained, and gritty, sugary, vinous, and with a fine Swan’s Egg flavour. An excellent pear, almost of first-rate quality; ripe in the end of October and beginning of November. It was raised by Mr, T. A. Knight, of Downton Castle. Benedictine. See Brown Beurré. BENVIE.—Fruit, small, two inches long, and an inch and three- quarters wide ; obovate. Skin, yellowish green, sometimes tinged and strewed with dull dingy red on the side next the sun, almost entirely covered with thin, delicate, grey russet, and thickly strewed with russety dots. Hye, large and open, full of stamens, with a dry mem- branous calyx, which is plaited, but not divided, and covered with a white crust. Stalk, an inch and a quarter long, fleshy at the base, and obliquely inserted, with scarcely any depression. Flesh, yellowish, buttery, juicy, perfumed, and excellent. A Scotch dessert pear; ripe in August and September. The tree isa free grower, and an immense bearer, so much so that the branches have to be propped up during the fruit season. This is a very excellent variety of summer pear, adapted to the climate of Scotland. It is doubtful whether it conld be grown so well in the south of Eng- land, and retain the same flavour which it does in the north; and even if it did it could not rival some of the varieties which are better adapted for the southern counties. Still it is worthy of the notice of orchardists in the north of England and south of Scotland, and I am much surprised that it has not a wider cultivation than I have hitherto observed ; the only districts where I have seen it grown to any extent being the Carses of Gowrie.and Stirling. I have noticed it also in great perfection in Morayshire, and I have no doubt, if it were better known, it would soon displace such inferior varieties as Crawford, Grey Goodwife, and many others of a similar class. 878 THE FRUIT MANUAL. BEQUESNE (Béquesne Musqué; Bellissime de Jardin; Asperge d@’Hiver; Schnabelbirne; Eselsmaul ; Eselstopf).—Fruit, large and handsome, even and regular in its outline, pyriform or abrupt pyramidal in its shape, three inches and a half long and three inches broad. Skin, of a fine bright golden yellow colour on the shaded side, and on the side next the sun it is of a bright crimson; the surface is strewed with large russet dots, which give it a rough feel when handled, and with a patch of russet round the stalk. Hye, open, with rather long spreading segments, and set in a shallow depression. Stalk, an inch and a half long, inserted without depression on the end of the fruit. Flesh, coarse-grained and rather gritty, firm and crisp, sweet, and slightly perfumed. An excellent cooking pear, which comes into use in October, and continues all the winter. In reference to the origin of the name, M. Decaisne says: “In Champagne a prattling young girl is called Béquéne or Bequens. In Lorraine the green wood- pecker is called beccaine, which makes a great noise with its beak. The old Pear d’Angleterre, very similar to this in the length of its stalk, in some provinces bears the name of Bec-d’oie.” From which I assume that the name of Béquesne is in allusion to the great length of the stalk. Bergamot. See Autumn Bergamot. Bergamotte of the French. See Bergamotte d’ Automne. Bergamotte d’Alengon. See Bergamotte de Hollande. Bergamotte d’Austrasie. See Jaminette. BERGAMOTTE D’AUTOMNE (Bergamotte ; Bergamotte Com- mune; Bergamotte de Recons ; Bergamotte de Heliere; Bergamotte Rond d’ Automne; Herfst of Laate; Bergamotte Ordinaire; Bergamot; Hol- landse Bergamot; Soppige Groentje; Maatjes Peer; Heere Peer ; Herbst Bergamotte).—Fruit, rather below the medium size, two inches and a half wide, and two inches and a quarter high ; roundish turbinate, and flattened at the apex. Skin, smooth, and shining, green at first, but becoming yellow as it attains maturity, with a tinge of brownish red on the side next the sun, and strewed with grey dots. Eye, small and open, set in a slight depression. Stalk, half an inch long, inserted in a small cavity. Flesh, yellowish white, juicy, melting, and tender, with a sweet and perfumed flavour. An old dessert pear, highly esteemed on the Continent as of first- rate quality; but in this climate it does not attain the same per- fection. It is ripe during October and November. The tree is tender and subject to canker. It requires to be grown on a light soil, and in a warm situation, either with a south-east or south-west aspect, on a wall. M. Decaisne and M, André Leroy have both erred in making the Autumn Ber- gamot of the English synonymous with this. They are perfectly distinct varieties. Bergamotte Beauchamps. See Beurré Beauchamps. PEARS. 879 Bergamotte de la Beuvrier. See Summer Frane Réal. BERGAMOTTE BUFO (Crapaut; Bergamotte Crapaud).—Fruit, small, two inches and a quarter wide and two inches high; even and regular shape, which is that of a true Bergamot. Skin, dull greenish yellow, very much covered with large light brown russet specks, which are so thick on the side next the sun that they form quite a russety coat. Eye, small and open, with spreading segments, set in a small shallow basin. Stalk, an inch and a half long, slender and woody, in- serted in a narrow depression. Flesh, yellowish, rather coarse-grained, half melting, and very juicy ; juice with a rich honied flavour. An excellent little dessert pear, of first-rate quality in regard of flavour ; ripe in the end of October. It is a very old French pear. Bergamotte de Bruxelles. See Hampden’s Bergamot. Bergamotte de Bugi. See Easter Bergamot. BERGAMOTTE CADETTE (Biémont; De Cadet; Milan; Cadet de Bordeaux; Cadetie; Voye aux Prestres; Milan de Bordeaux).— Fruit, about medium size, two inches and a half high, and two inches and a quarter wide ; roundish obovate, generally smaller on one side of the axis than on the other. Skin, yellowish green, changing to pale yellow, with dull brownish red on the side next the sun, covered with thin pale brown russet, and large dots, which are brown on the shaded side and grey next the sun. Eye, open, with long, acuminate, spread- ing segments, set in a wide, rather deep, but sometimes shallow basin. Stalk, three-quarters of an inch long, inserted in a small cavity. Flesh, white, tender, melting, and very juicy, with a rich, sugary, and musky flavour. A very good dessert pear, which ripens in October, and continues in use, ripening successively, till January. The tree is hardy, vigorous, and an excellent bearer, succeeding well as an opén standard. This variety is made synonymous with Beurré Beauchamps in the Horticultural Society’s Catalogue ; but as it is quite distinct from the Beurré Beauchamps of Van Mons, which I received from Belgium, I have not considered it safe to introduce that as a synonyme. BERGAMOTTE DE COLOMA.—Fruit, rather below medium size, two inches and a quarter high and the same in breadth; roundish obovate. Skin, greenish yellow, becoming bright yellow when it ripens, and with a pale tinge of red on the side next the sun; the whole surface is covered with large pale brown russet dots, and there are patches of russet round the eye and the stalk. Eye, open, set in a small shallow depression. Stalk, half an inch long, stout, inserted ob- liquely by the side of a fleshy protuberance. Flesh, yellowish white, not very juicy, somewhat gritty, with a brisk and not a rich flavour. An inferior pear ; ripe in the end of October. Bergamotte Commune. Seé Bergamotte d’ Automne. 3880 THE FRUIT MANUAL. Bergamotte Crapaud. See Bergamotte Bufo. Bergamotte Crasanne. See Crasanne. BERGAMOTTE DESTRYKER (Bergamotte de Stryker).—Fruit, small, even, and regularly shaped; roundish. Skin, smooth, and somewhat shining, of a greenish yellow colour, and marked with russet dots. Eye, very large and open, with long, broad, and spreading segments. Stalk, about three-quarters of an inch long, quite green, and inserted without depression. Flesh, white, half melting, and very juicy. Juice, thin and watery, sweet, and pleasantly-flavoured. A second-rate little pear ; ripe in the end of October. This was raised by M. Parmentier, of Enghein. Bergamotte de Toulouse. See Easter Beurré. BERGAMOTTE DUSSART.—Fruit, above medium size, three inches wide, and three inches and a quarter long ; roundish turbinate, considerably resembling the Doyenné Blanc in shape. Skin, bright green at first, but changing, as it ripens, to lemon colour, dotted with numerous green, brown, and grey dots, and marked with large patches of dark green, and a thin coating of russet round the stalk. Eye, open, placed in a wide and shallow cavity. Stalk, about an inch long, set in a shallow but wide and undulating cavity, and sometimes pressed to one side by a large swelling. Flesh, white, tender, and melting, very juicy and vinous, with a slight acidulated, sugary, and perfumed flavour. A very excellent dessert pear, in use from November till January. The tree is a free grower and hardy, a very abundant bearer, and succeeds well as a pyramid or standard equally well on the pear or quince. It was raised in Belgium by a M. Dussart, a gardener at Jodoigne, about the year 1829. I received it in 1849, and first saw the fruit in 1851. From what [ then observed of its quality, it appeared to be a variety worth cultivating. BERGAMOTTE ESPEREN (£speren).—Fruit, medium size, fre- quently above medium size, varying from two inches and three-quarters wide and two inches and a quarter high, to three inches and a half wide and three inches high. It is, in the smaller fruit, distinctly Bergamot-shaped, but in large and well-grown specimens it is rather turbinate, narrowing abruptly to the stalk, even and regular in its out- line. Skin, coarse and rough, at first of a dark green colour, covered with large brown russet dots, but, as it attains maturity, it assumes a dull greenish yellow hue, and the numerous large russet dots become grey; sometimes, on the side that has been exposed to the sun, it assumes a faint orange tinge. Eye, small and open, with a dry, rigid, horny calyx, of no regular form, set in a pretty deep, wide, and even basin, Stalk, three-quarters of an inch long, stout, and somewhat fleshy at the insertion, and placed in a small narrow cavity. Flesh, PEARS. 881 yellowish, fine-grained, quite melting, very juicy and sugary, with a pleasant aroma. A most delicious late pear, coming into season from about the middle of February, and lasting till April. A fit successor to Winter Nélis. It was raised from seed about the year 1880, by Major Esperen, of Malines. “Pierre Joseph Esperen was born at Ghent, 29th January, 1780, and died at Malines, 13th August, 1847. He entered the service in 1804 as a volunteer, and resigning at the restoration, he was free to indulge his tastes in pomology. His temporary return to the service in 1830 gained for him the rank of major.” Bergamotte d@’Eté Grosse. See Hampden’s Bergamot. Bergamotte Fiévee. See Fondante d’ Automne. Bergamotte Fortunée. See Fortunée. Bergamotte de Fougére. See Bergamotte de Hollande. Bergamotte Geerard. See Gilogil. BERGAMOTTE HEIMBOURG.—Fruit, large, three inches and three-quarters in diameter and three inches and a half high ; Bergamot- shaped, even and regular in its outline. Skin, rough to the feel, from being considerably covered with brown russet; it is at first of a bright green, but changes to yellow as it ripens, and has a light tinge of red on the side next the sun. Eye, large and open, placed almost level with the surface, and with long segments, which sometimes are entirely wanting, Stalk, an inch long, slender, and woody, inserted somewhat obliquely in a small cavity. Flesh, white, fine-grained, tender, half buttery, and melting, very juicy, sugary, and with the flavour of the old Autumn Bergamot. An excellent dessert pear ; ripe in the middle of October. This is one of Van Mons’ posthumous seedlings, which produced fruit for the first time in 1847, and was named by M. Bivort in honour of M. Heimbourg, President of the Philharmonic Society of Brussels, Bergamotte de Heliére. See Bergamotte d’ Automne, Bergamotte d’Hiver. See Easter Beurré. BERGAMOTTE D’HOLLANDE (Bergamotte d’Alengon; Berga- motte de Fougére; Buerré dAlengon; Amoselle; Musquine de Bre- tagne; Holland Bergamot; Lord Cheney's; Sara; Hollandische Bergamotte).—Fruit, large, three inches wide and two inches and three-quarters high ; roundish, and flattened. Skin, green at first, but changing as it ripens to clear yellow, and marked with several brown russet spots. Eye, small, set in a wide and deep basin. Stalk, an inch and a half long, slender, curved, and inserted in a small and fur- rowed cavity. Flesh, white, rather gritty, and coarse-grained, crisp, juicy, and pleasantly-flavoured. A dessert pear of second-rate quality, in use from March till June, but may be used before that period for cooking. The tree is vigorous either on the pear or quince, but to bring the fruit to perfection it re- quires a wall, which, however, it does not merit. 882 THE FRUIT MANUAL. BERGAMOTTE LESELBE.—Fruit, below medium size, two inches and a half broad and the same in height ; Bergamot-shaped. Skin, dark green at first, but changing as it ripens to golden yellow, speckled with cinnamon-coloured russet, and strewed with darker brown dots, particularly towards the eye, and tinged with a crimson blush on the side next the sun. Hye, open, clove-like, with short segments, set in a wide and irregular basin. Stalk, half an inch long, stout, inserted on the extremity of the fruit without depression, and with several fleshy folds at its base. Flesh, white, coarse-grained, half melting, very juicy, and nicely perfumed. A second-rate pear, hardly worth cultivating ; ripe in the first or second week in October. The tree was raised by M. Lesélbe, in a vineyard on the estate of Lochefuret, near Tours, and first produced fruit in 1843, Bergamotte Marbrée. See Bergamotte Suisse. BERGAMOTTE MICO.—Fruit, about medium size, two inches and three-quarters broad, and the same in height ; roundish, and not unlike a small Easter Beurré. Skin, greenish yellow, covered with freckles and dots of cinnamon-coloured russet. Eye, closed, with rather long awl-shaped segments, like those of Haster Beurré, and set in a shallow depression. Stalk, half an inch long, rather stout, and placed in a narrow round cavity. Flesh, coarse-grained, gritty, and without much flavour. An inferior pear; ripe in the end of November, when it becomes mealy. BERGAMOTTE DE MILLEPIEDS.—Fruit, about medium size, two inches and three-quarters long, and two inches and a half broad; obovate, uneven in its outline, and considerably furrowed and knobbed round the eye. Skin, when ripe, of a deep lemon-yellow colour, sprinkled all over with large russet dots, and with an aurora glow on the side next the sun. Eye, small, closed, and deeply sunk, having narrow pointed segments. Stalk, an inch long, stout, and woody, placed rather on one side of the fruit, and with the flesh rising higher on one side than the other. Flesh, tender, buttery, and melting, fine- grained, richly flavoured. A delicious pear ; ripe in the end of October. It was raised by M. Goubault, of Angers, and I am indebted for it to M. André Leroy, of that city, who has been good enough to furnish me with many of the finest fruits recently produced in France. Bergamotte Ordinaire. See Bergamotte d’ Automne, Bergamotte Panachée. See Bergamotte Suisse. Bergamotte de Paques. See Kaster Bergamot. Bergamotte de Paysans. See Hampden’s Bergamot. Bergamotte de la Pentecdte. See Master Beurreé. PEARS. 88B Bergamotte Précoce. See Early Bergamot. Bergamotte Rayée. See Bergamotte Suisse. Bergamotte de Recons. See Bergamotte d' Automme. BERGAMOTTE REINETTE.—Fruit, small, two inches and a half wide and the same in height; Bergamot-shaped. Skin, at first bright green, marked with large russet patches, but changing to yellow as it ripens. Hye, small and closed, with narrow segments, placed in a pretty deep uneven basin. Stalk, half an inch long, stout, inserted in arather deep irregular cavity. Flesh, half-tender, with an abundant sweet juice, which has a brisk acidity, like a Reinette Apple: hence its name. A dessert pear, of second-rate quality ; ripe in the second week of September. The tree is vigorous, and an abundant bearer, and has a pyramidal habit. It was raised by M. Boisbunel fils, of Rouen, and first produced fruit in 1857. Bergamotte Ronde d’Automne. See Bergamotte d’' Automne. BERGAMOTTE ROUGE (Rothe Bergamotte).—Fruit, small, two inches and three-quarters broad and two inches high ; oblate, flattened at the apex, and tapering obtusely from the middle towards the stalk. Skin, greenish yellow when ripe, washed with brownish red on the side next the sun, and marked with stripes of the same colour, the whole covered with fine delicate cinnamon-coloured russet, sprinkled with large grey dots. Eye, half open, placed in a wide and shallow basin. Stalk, short and stout, inserted in a deep cavity, with some- times a fleshy swelling on one side of it. Flesh, white, tender, buttery, and melting, somewhat gritty, but, when grown in a light, warm, and slightly humid soil, it is rich and melting, A dessert fruit, of good quality; ripe in September. The tree is a vigorous grower, and an abundant bearer. It succeeds well as a standard or pyramid; and Diel says the fruit is better from an old than a young tree. BERGAMOTTE SAGERET (Sageret).—Fruit, medium sized, three inches wide and three and a quarter high ; roundish obovate, or some- what turbinate. Skin, thick, yellowish green, thickly spotted with large brown russet specks, which are more dense on the side next the sun, and where they form large patches of russet, and occasionally with a tinge of red on the side next the sun. Eye, large, wide, not open, not depressed. Stalk, stout, three-quarters of an inch long, inserted in a cavity. Flesh, tender, melting, juicy, and sugary, with a plea- santly perfumed flavour, but rather gritty towards the core. A good second-rate dessert pear; ripe in the end of November, and continuing in use during December and January. In France it is regarded as superior to the Easter Beurré, but it has not proved to be so with us. The tree is very vigorous and hardy, and forms a handsome pyramid, 384 THE FRUIT MANUAL. succeeding well as a standard, either on the pear or the quince, but much more productive on the latter. It was raised by M. Sageret, of Paris, about the year 1830. Bergamotte Sieulle. See Sieulle. BERGAMOTTE DE SOULERS (Bonne de Soulers).—Fruit, rather large, three inches and a quarter long by two and three-quarters wide; obovate, or oval. Skin, smooth and shining, pale yellow, with a tinge of brownish red on the side next the sun, and covered with green and brown dots, some of which are rather large, and with a patch of russet round the stalk. Eye, open, with short hard segments, and set in a shallowbasin. Stalk, an inch long, stout, and inserted in a close and narrow cavity between two fleshy swellings. Flesh, white, tender, and melting, with an agreeable, sugary, and somewhat musky fla- vour. An old French dessert pear, too tender for this climate, and con- sidered only of second-rate quality. It is ripe during January and February. The tree is tender, and subject to canker, but is a good bearer, and requires to be grown against a wall, and in a light warm soil, which it does not merit. It succeeds well either on the pear or quince. BERGAMOTTE SUISSE (Bergamotte Suisse Ronde; Bergamotte Panachée ; Bergamotte Marbrée; Bonte Beryamotte ; Bergamotte Rayée ; Schweizerbergamotte ; Swiss Bergamot).—Fruit, medium sized, two inches and a half wide and the same in height; roundish and flat- tened, somewhat inclining to turbinate. Skin, smooth, and beautifully striped with green and yellow, and faintly tinged with red where it is exposed to the sun. Eye, open, placed ina round and shallow basin. Stalk, three-quarters of an inch long, inserted in a small cavity. Flesh, white, melting, and buttery, with a sugary and perfumed flavour. An old French dessert pear, of second-rate quality, remarkable for its beautifully striped skin. It is ripe in October. The tree, in rich soil, is a vigorous grower, and an excellent bearer. but, unless grown in a favourable situation, it is liable to canker. It succeeds well either on the pear or quince, and requires a wall to bring the fruit to perfection. Poiteau considers this a variegated variety of Bergamotte d’Automne, which in all probability it is. Bergamotte Suisse Ronde. See Bergamotte Suisse. Bergamotte Sylvange. See Sylvange. Bergamotte Tardive. See Haster Beurré, Bergamotte Tardive. See Colmar. Berthebirne. See Uvedale’s St. Germain. ‘BERGAMOTTE THOUIN.—Fruit, rather below medium size, two inches and a quarter wide and the same in height; Bergamot-shaped, or roundish turbinate. Skin, smooth, pale green at first, but changing PEARS, 385! as it ripens to pale lemon-yellow, with a slight trace of pale brown russet about the eye, and covered over with numerous pale brown dots. Eye, open, with erect and horny segments, and placed in a shallow basin. Stalk, an inch long, slender, inserted in a narrow cavity. Flesh, white, tender, and melting, with an agreeable, sugary, and vinous flavour. A good dessert pear, but only of second-rate quality; ripe in Novem- ber. The tree is a vigorous grower, and an abundant bearer, succeeding well as a standard. It was raised by Dr. Van Mons, and named in honour of M. J. Thouin, Director of the Jardin des Plantes at Paris. Besi de Caen. See Léon Leclerc de Laval. Besi de Caissoy. See Besi de Quessoy. Besi de Chassery. See Echassery. Besi de Chaumontel. See Chaumontel. Besi de l’Echasserie. See Echassery. BESI D’'ESPEREN.—Fruit, above medium size, three inches and three-quarters long and two and three-quarters broad; long pyriform. Skin, clear yellowish green, mottled with pale brown russet, and occa- sionally with a tinge of deep red. Eye, rather small and open, set ina shallow depression. Stalk, slender and woody, an inch to an inch and a half long, inserted in a narrow cavity, with a swollen lip on one side of it. Flesh, white, buttery, and melting, juicy, sugary, and perfumed. An excellent pear; ripe in November, but does not keep long. It was raised by Major Espéren, of Malines, and the tree produced fruit in 1838, at which period it was about twelve years old. BESI GARNIER.—Fruit, large, four inches and a half Jong, and three wide; pyriform. Skin, rough to the feel, dark green, strongly mottled with brown russet, and finely dotted with the same colour; when it attains maturity it assumes a yellowish tinge, and has a slight blush of crimson on the side next the sun. Hye, set in a shallow basin. Stalk, three-quarters of an inch long, swollen at its insertion, and placed on a level with the surface. Flesh, white, crisp, and breaking, juicy, and sugary. A coarse and second-rate fruit, in use in April. It was raised by M. Garnier, of Bouvardiére, near Nantes. BESI GOUBAULT.—Fruit, medium sized, two inches and a half long and over two and a quarter wide ; turbinate. Skin, lemon-coloured, thickly strewed with russet dots, and on the side next the sun almost entirely covered with pale brown russet. Eye, rather large and open, with broad clove-like segments, and set in a shallow depression. Stalk, from half an inch to three-quarters long, slender and woody, inserted in a very narrow cavity, with a fleshy lip on one side of it, and surrounded with a considerable patch of russet. Flesh, half melt- ce 386 THE FRUIT MANUAL. ing, rather crisp, gritty at the core, and with a pleasant rose-water flavour. A good but only second-rate pear ; ripe in the end of October and during November. It was raised by M. Goubault, of Angers. Besi de Héric. See Best d’Héry. BESI DHERY (Beat d’Héry; Besi de Heric ; Bezid Heri; Best- dery ; Bexi Royal; De Bourdeaua ; Wilding von Héry ; Kiimmelbirne ; Franzésische Kummelbirn).—Fruit, about medium size, two inches and three-quarters wide and the same in height; roundish. Skin, thin, very smooth, bright green at first, but changing when it ripens to pale yellow, with a slight tinge of red on the side next the sun, strewed with very minute points, and with a patch of delicate russet round the eye and the stalk. Eye, large and open, with spreading segments, set in a shallow depression. Stalk, slender, an inch and a quarter long, inserted in a small round cavity. Flesh, white, fine- grained, crisp, and juicy, with somewhat of a Muscat or Elder-flower perfume. A first-rate cooking pear, in use from October to November. The tree is vigorous, and a good bearer in rich soil, and succeeds well as a standard. It was discovered early in the seventeenth century in the forest of Héry, in Brittany, between Rennes and Nantes, Mollet, writing in 1652, says, “This variety came recently from Brittany. The Bretons give it the name of Beside-Héry, signi- fying the Pear of Henry ; for when the King Henry the Great, of happy memory, travelled into Brittany to reduce the inhabitants to subjection, when he was at Nantes he sent me to see a garden which is near Nantes, called Chassée. Imme- diately after I had arrived at Nantes the gentlemen of Rennes sent a basket of fruit to his Majesty.” Besidery. See Besi d’Héry. Besi de Landry. See Echassery. BESI MAI.—Fruit, large, obovate, rather uneven and irregular in its outline. Skin, yellowish green at maturity, covered with fawn and brown dots. Eye, open, placed in a very shallow basin, scarcely at all depressed. Stalk, an inch and a quarter long, inserted in a round narrow cavity. Flesh, white, and when the fruit is thoroughly ripe, somewhat buttery, sweet, and richly flavoured. A good dessert pear when it ripens, which is not very often. It generally comes into use in May. This was raised by M. J. de Jonghe, of Brussels. It first fruited in 1856, when the tree was eleven years old; and in 1858 he sent me a fruit which in May was very tender, buttery, and of excellent flavour. I have never found it to ripen well in this country. BESI DE MONTIGNY (De Montigny : Beurré Cullem ; Comtesse de Lunay; Doyenné Musqué; Louis Bosc).—Fruit, medium sized, obovate. Skin, thin, smooth, and shining, bright green at first but PEARS. 387 changing to bright yellow as it attains maturity, covered with numerous clear brown dots, and with a patch of russet round the stalk. Eye, small and open, with reflexed segments, set in a slight depression almost level with the surface. Stalk, three-quarters of an inch long, stout, fleshy, and obliquely inserted by the side of a fleshy swelling. Flesh, white, slightly gritty, very tender, buttery, and melting, with a pleasant sugary and finely perfumed flavour. A dessert pear; ripe in October. The tree is a good bearer, and succeeds well as a standard either on the pear or quince. BESI DE LA MOTTE (Bein Armudi; Beurré Blanc de Jersey ; @Aumale; De la Motte).—Fruit, medium sized; roundish turbinate. Skin, yellowish green, thickly covered with brown russety dots. Eye, small and open, set in a shallow depression. Stalk, an inch long, inserted in a small round shallow cavity. Flesh, white, fine-grained, melting, and buttery, with a rich sugary and perfumed flavour. A dessert pear, ripe during October and November. The tree is hardy and vigorous and an abundant bearer. It succeeds well as a standard either on the pear or the quince. BESI DE QUESSOY (De Quessoy; Beside Caissoy ; Poire de Caissoy ; Petit Beurré d’Hiver ; Roussette @’ Anjou; Nutmeg ; Small Winter Beurré ; Winter Poplin).—Fruit produced in clusters; small, roundish and flattened at the apex. Skin, rough, with a yellowish green ground, but so covered with brown russet as to almost completely cover the ground. Eye, open, set almost even with the surface. Stalk, half an inch long, stout and thick, inserted in a pretty deep cavity. Flesh, white, delicate, tender, buttery, with a rich aromatic and sugary flavour. A small dessert pear, ripening in succession from November till March. The tree attains a good size, and bears abundantly as a standard, but does not succeed well on the quince. The original tree was found growing in the forest of Quessoy, in Brittany. It is a very old variety, and is mentioned by Merlet. 4 BESI VAET (Best de St. Waast; Besi de St. Wat; Beurré Beau- mont).—Fruit, above medium size; roundish, very uneven on its sur- face, being bossed and knobbed, the general appearance being that of a shortened Chaumontel. Skin, greenish yellow, very much covered with brown russet, and on the exposed side entirely covered with russet. Eye, open, with erect segments, placed in a deep and uneven basin. Stalk, three-quarters of an inch long, stout, and somewhat fleshy, inserted in a small cavity, with sometimes a fleshy lip on one side. Flesh, yellowish white, crisp, and breaking, very juicy and sweet, with a pleasant aroma, the flavour being very much like that of the Chaumontel. A first-rate dessert pear; ripe in December and January. Though not richly flavoured, it is so juicy a refreshing as to be like eating cc 388 THE FRUIT MANUAL. sugared ice. he tree is vigorous and hardy, bears well as a standard, and may be grown against a wall in northern districts. BESI DES VETERANS (Baneau).—Fruit, very large, three inches and a half wide and four inches high; turbinate. Skin, fine clear yellow, very much dotted and covered with patches of russet. Hye, set in a slight depression. Stalk, an inch and a half long, slender, set on the apex of the fruit, surrounded by a fleshy nipple at the base. Flesh, white, half melting, slightly gritty, sweet, and with a slight acidity. An inferior pear ; ripe in October. The tree is a great bearer. This is one of Van Mons’ seedlings, which first fruited about 1830. Beurré Adam. See Adam. ‘ Beurré d’Albert. See Fondante d’ Automne. Beurré d’Alengon. See Bergamotte d’Hollande. Beurré Alexandre. See Alewandre de Russie. BEURRE D’AMANLIS (D’Amanlis; Beurré d’Amalis; Delbart ; Plombgastelle ; Hubard; Thiessoise ; Kaissoise ; Wilhelmine of some, but not of Van Mons).—Fruit, large, frequently much more so than is represented in our figure, but averaging three inches and a half long by two and three-quarters wide; obtuse pyriform, or obovate, uneven and undulating in its outline. Skin, at first of a bright green, tinged with brown next the sun, and marked with patches and dots of russet, but afterwards assuming a yellowish green tinge, and a reddish brown cheek as it ripens. Eye, open, with stout segments, and set almost level with the surface. Stalk, long, slender, and woody, inserted in a small cavity. Flesh, greenish white, fine-grained, tender, juicy, melting, rich, sugary, and agreeably perfumed. — One of the best early pears ; ripe in the middle of September. The tree is hardy, and an excellent bearer, forms a handsome pyramid, and succeeds either on the pear or the quince stock. The origin of this pear has been attributed by some to Van Mons, but we are informed by M. Prévost that it was introduced from Brittany to Normandy so early as 1805, by MM. Tiessé and Hubard, and that in M. Prévost’s opinion it is a native of the former country. Notwithstanding this statement, Bivort maintains that it was a seedling of Van Mons, because a variety bearing the name of one of Van Mons’ seedlings, called Wilhelmine, was proved to be synonymous with Beurré d’Amanlis. Now, there is no doubt at all that Van Mons raised a variety which he called Wilhelmine, because it appears in his catalogue, thus—‘ 1030, Wilhelmine ; par nous ;” but that this is a totally different pear from Beurré d@’Amanlis I am perfectly convinced from Diel’s description of it; and he received the sort direct from Van Mons himself. Diel describes it as a small fruit, roundish, two inches broad, and two and a quarter high, and ripening in November and December! It is quite evident, therefore, that the Wilhelmine of Van Mons is not synonymous with Beurré d’Amanlis ; but it is equally certain that all the varieties I know of in Belgian collections, bearing that name, have always proved to be the same as the subject now under notice, There is a variety of this with variegated leaves and fruit, and known on the Continent as Beurré d’Amanlis Panachée, The leaves are striped with yellow, as is PEARS, 389 also the fruit, the latter being marked with broad longitudinal bands of green and yellow alternately. In every other respect the tree and its fruits are identical with its type. Beurre Amboise. See Brown Beurré, Beurré Anglais. See Easter Beurré. BEURRE ANANAS.—Fruit, small; pyriform, even and regular in its outline. Skin, smooth, yellow, with a blush of red on the side next the sun, streaked with dark crimson. Eye, very small and closed. Stalk, very long and slender, inserted without depression. Flesh, yellowish, half buttery, melting, and very juicy, sweet, and with a powerful musky aroma. An inferior pear ; ripe in the end of October. This is different from Ananas. BEURRE D’ANJOU (Ne Plus Meuris of the French).—Fruit, large and handsome, even and regular in its outline, roundish obovate. Skin, greenish yellow, with sometimes a shade of dull red next the sun, marked with patches of russet, and thickly strewed with brown and crimson dots. Eye, small and open, deeply inserted in a wide cavity. Stalk, short and stout, set in a round hole. Flesh, white, very tender, buttery, and melting, very juicy, vinous, and with a delicate rosewater perfume. A very superior pear; ripe in the end of October, and continues in use till December and January. This is quite distinct from the Ne Plus Meuris of Van Mons, Beurré d’Apremont. See Beurré Bose. BEURRE D’AREMBERG (Beurré Deschamps; Beurré des Orphe- lines; Colmar Deschamps; Délices des Orphelines; Deschamps; Duc d’ Aremberg ; L’Orpheline ; Orpheline d’Enghein ; Soldat Laboreur),.— Fruit, medium sized; obovate. Skin, yellowish green when ripe, and considerably covered with patches, veins, and dots of cinnamon- coloured russet. Eye, small, with short segments, which frequently fall off, and set in a deep hollow. Stalk, from half an inch to an inch long, obliquely inserted on the surface of the fruit. Flesh, white, melting, buttery, and very juicy, with a rich vinous and perfumed flavour. A dessert pear of the first merit, in use during December and January. The tree is hardy, and a most abundant bearer, and may be grown either as a standard or against a wall. It sueceeds well both on the pear and the quince. Great confusion exists between this and the Glou Morceau, which in numer- ous instances I have found grown as the Beurré d’Aremberg. The cause of this confusion is accounted for in this way: about the same time that the Beurré d’Aremberg was raised by Abbé Deschamps, of the Hospice des Orphelins’ at Enghien, M. Noisette, of Paris, sent out the Glou Morgeau, which he had procured from the gardens of the Duc d’Aremberg, under the name of Beurré d’Aremberg, consequently there were two distinct varieties in cultivation under the same name, 390 THE FRUIT MANUAL. and which still continue till the present time. But the characters of the two are perfectly distinct, and may easily be distinguished by the stalk alone—that of Beurré d’Aremberg being short, thick, and fleshy ; whilst that of Glou Morgeau is long, straight, and woody, inserted perpendicularly with the axis of the fruit. Beurré d’Argenson. See Passe Colmar. BEURRE DE L’ASSOMPTION.—Fruit, very large, four inches long and three and a quarter wide; pyramidal, undulating, and bossed on its surface. Skin, lemon-yellow, covered with patches and mottles of fawn-coloured russet, interspersed with numerous dots of the same. Eye, large, open, and set almost even with the surface, Stalk, short and stout, obliquely inserted in a round cavity. Flesh, white, buttery, tender, and melting, juicy, rich, vinous, and perfumed. An early pear of the greatest excellence, ripe in the second and third week of August. It is earlier than Williams’ Bon Chrétien and much larger. The tree is a good bearer, grows well on the pear and the quince, and forms a handsome pyramid. This was first brought to my notice in 1864, by my friend M. Michelin, who was the first to bring it before the public. It was raised by M. Rouille de Beauchamp, of Goupillére, near Nantes, and it first fruited in 1863, Beurré Aurore. See Beurré de Capiawnont. Beurré Autien. See Napoléon. BEURRE D’AVOINE.—A large, roundish, and irregularly shaped fruit, of a dark lemon-yellow colour, thickly dotted with minute brown points. Eye, very large and open. Stalk, long and slender, like that of a Crasanne. Flesh, coarse, and not highly flavoured. An inferior variety, which rots at the core in October. Beurré d’Avranches. See Louise Bonne of Jersey. BEURRE BACHELIER (Bachelier).—F ruit, large and obovate, somewhat irregular in its outline. Skin, greenish yellow, strewed with russety dots, Eye, small and closed, set in a shallow basin. Stalk, short. Flesh, buttery and melting, rich, juicy, sugary, and aromatic. A large, handsome, and very excellent pear ; ripe in December. The tree is hardy, forms a handsome pyramid, and is a good bearer. BEURRE BAUD.—Fruit, medium sized; obovate. Skin, lemon- yellow, thickly mottled with cinnamon-coloured russet. Eye, very small. Stalk, an inch long, stout, and somewhat fleshy. Flesh, tender, melting, and juicy, and with a sweet and agreeable but not remarkable flavour. A second-rate pear ; ripe in October, when it becomes mealy and rots at the core. BEURRE BEAUCHAMPS (Bergamotie Beauchamps ; Beurré Bié- mont ; Haghens @ Hirer: Henkel d’Hiver of Leroy, not of Van Mons). ~—Fruit, medium sized, two inches and three-quarters wide and three PEARS. B91 inches high ; roundish obovate, regular, and handsome. Skin, greenish yellow, very much covered with large russet specks, like the belly of a toad, and a red blush next the sun. Eye, small and open, set in a rather shallow depression. Stalk, stout, thickened at both extremities, nearly an inch long, curved, and inserted in a round cavity. Flesh, rather firm, half-melting, coarse-grained, juicy, rather sweet, and with a pleasant perfume. A good but not first-rate pear, in shape and colour not unlike White Doyenné ; ripe in the beginning of November. There are two distinct varieties called Beurré Beauchamps. That of Bivort, which he says he finds in Van Mons’ catalogue of 1823, and which is no doubt the same as No. 92 in the supplement to the first series, under the name ‘‘ Beauchamps : par son patron.” This is the fruit described above, and also by Diel, who says, “it is very like Beurré Blanc, reddish on the sunny side, and strongly dotted.” It is also the Beurré Beauchamp of my friend M. Leroy, with whom I am sorry I cannot agree in regarding Henkel d’Hiver as a synonyme of it. Sex Henkel d’Hiver. The other variety is the Beurré Beauchamps of Dittrich, which he is careful to state “has no red on the sunny side,” and which he describes as a seedling of Van Mons. Van Mons himself attributes the origin of Bivort’s variety to M. Beauchamp, and it is quite possible that he raised the other and dedicated it to the same person, subsequent to the publication of his catalogue, in which there is no mention made of a Buerré Beauchamps. Beurré Beauchamps. See Bergamotte Cadette. Beurré Beaumont. See Besi Vaet. BEURRE DES BEGUINES.—Fruit, below medium size, two inches and a half wide and two high; round and Bergamot-shaped, even and regular in its outline, somewhat larger on one side of the axis than the other. Skin, entirely covered with a crust of dark cinna- mon brown russet. Eye, very large and closed, with long pointed segments, set in a wide shallow plaited basin. Stalk, three-quarters of an inch long, stout, a little curved, and inserted in a round cavity. Flesh, rather coarse-grained, but very juicy and sweet, very richly flavoured, highly aromatic, and with the perfume of Seckle. A very rich and remarkable flavoured pear ; ripe in the beginning of September, after which it soon decays. This is a seedling of Van Mons, and I presume No, 213 of the second series of the catalogue, where it is called “Du Béguinage: par nous.” It first produced fruit in 1844. BEURRE BENNERT.—Fruit, medium sized, two inches and a quarter wide and a little more high ; turbinate, even and regular in its outline. Skin, pale lemon-yellow, speckled all over with large cinna- mon-coloured dots, which are wide apart, with a red blush on the side next the sun, and covered with a network of russet. Eye, small and open. Stalk, an inch long, sometimes obliquely and sometimes per- pendicularly inserted. Flesh, yellow, somewhat gritty at the core, juicy, half-melting, sweet, with a cold acidity, and aromatic. A pear of uncertain merit ; ripe from December to February. The tree is not vigorous, but bears pretty well, and makes a good pyramid on the pear stock. 892 THE FRUIT MANUAL. BEURRE BENOIT (Auguste Benoit; Benoit; Doyenné Benoit ; Comte Odart).—Fruit, large, three inches wide and three and a quarter high ; obovate. Skin, pale yellow, strewed with patches and dots of pale brown russet. Eye, small, half open, placed in a round and shallow basin. Stalk, three-quarters of an inch long, inserted in a narrow cavity. Flesh, white, fine-grained, melting, acidulous, and very juicy, sugary, and perfumed, with a distinct Seckle aroma. A fine pear; ripe in September and October. The tree succeeds best on the pear, forms handsome pyramids, and bears well. . BEURRE BERCKMANS.—Fruit, medium sized ; turbinate. Skin, of a rich lemon-yellow colour, thickly covered all over with russety specks and dots, but round the stalk and over the crown it is com- pletely covered with a coat of cinnamon-coloured russet. Eye, open, set in a round furrowed basin. Stalk, an inch long, inserted without depression. Flesh, white, tender, fine-grained, juicy, sugary, and richly flavoured. A handsome and very excellent pear; ripe in November and Decem- ber. The tree makes a handsome pyramid, aud is a good bearer. BEURRE BEYMONT.—Fruit, above medium size; obovate, even, and handsomely shaped. Skin, smooth and shining, golden yellow next the sun, and greenish yellow in the shade, and with a russet patch round the stalk. Eye, large and open. Stalk, very long, woody, and straight, Flesh, tender, not very juicy, and with a very herbaceous flavour. An inferior fruit ; ripe in the end of October and November. Beurré Biémont. See Beurré Beauchamps. Beurré Blanc. See White Doyenné. BEURRE BLANC DES CAPUCINES.—Fruit, large and hand- some ; somewhat oval, even and regular in its outline. Skin, smooth, of a dull yellow colour, with a greenish tinge, strewed with flakes of russet, and with a russet patch round the stalk. Eye, small and half open. Stalk, upwards of an inch in length, woody, inserted in a small round cavity. Flesh, yellowish, coarse-grained, and gritty, half melt- ing or crisp, with a cold acidity. An inferior pear, which rots at the core in October. Some pomologists make this and Amadotte synonymous, which is a mistake. See Amadotte. Beurré Blanc de Jersey. See Besi de la Motte. Beurré du Bois. See Flemish Beauty. BEURRE BOSC (Beurré d’Apremout; Beurré Rose; Canelle; Marianne Nouvelle).—Fruit, large; pyriform. Skin, almost entirely covered with thin cinnamon-coloured russet, leaving here and there only a small portion of the yellow ground colour visible. Eye, open, placed in a shallow basin. Stalk, about an inch and a half long, inserted PEARS. 893 without depression. Flesh, white, melting, and buttery, very juicy, rich, and aromatic. A dessert pear of first-rate quality ; ripe in October and November. The tree is a good bearer; but unless grown against a wall, or in a warm situation, the fruit is apt to be crisp or only half melting. This, which is generally supposed to have been a seedling of Van Mons, was found a wilding at Apremont, in the Haute Soane, and was dedicated to Mr. Bosc, the eminent Director of the Jardin des Plantes at Paris. BEURRE BRETONNEAU (Bretonneau ; Calebasse d’Hiver; Dr. Bretonneau).—Fruit, large ; more or less pyriform, Skin, rough, with brown russet, which considerably covers the greenish yellow ground, and sometimes with a brownish red on the side next the sun. Eye, uneven, set in a moderately deep basin. Stalk, an inch long, stout. Flesh, yellowish white, and when it ripens crisp, juicy, and well flavoured. A late dessert pear; in use from March till May, but it rarely ripens except in very warm summers, and when it does the flesh is generally crisp, or at best only half melting. Raised by Major Espéren, of Malines, and dedicated to Dr. Bretonneau, an eminent physician at Tours, who died in 1862. BEURRE BRONZE.—Fruit, medium sized, two inches and three- quarters long, and two inches and a half wide ; roundish turbinate, or Bergamot-shaped. Skin, yellowish green, almost entirely covered with bronzy brown russet, marked with a blush of dull red next the sun. Eye, small, open, set in an even and rather deep basin. Stalk, three- quarters of an inch long, set in a wide cavity, and surrounded with a fleshy ring. Flesh, white tinged with green, tender, buttery, and melt- ing, with a rich vinous and sugary flavour. An excellent pear, ripening from October to January. The tree-is vigorous and hardy, a good bearer, succeeds well as a standard, and may be grown advantageously on the quince. BEURBRE BURNICQ.—Fruit, medium sized, two inches and a quarter wide and nearly three inches high; obovate. Skin, rough, from a covering of thick russet, and strewed with grey specks, but dis- playing patches and mottles of the yellow ground colour, especially on the shaded side. ye, quite open, with erect, acute segments set in a saucer-like depression. Stalk, half an inch long, fleshy at the base and inserted on the end of the fruit without depression, inserted in a small cavity. Flesh, greenish white, buttery, and melting, with a powerful aroma. An inferior pear; ripe in the end of October. BEURRE DE CAEN.—Fruit, long, pyriform, of the shape of Bishop’s Thumb. Skin, very much covered with brown russet, show- ing here and there a little of the yellow ground colour. Hye, small and open. Stalk, half an inch long, slender, set on the apex of the fruit. Flesh, coarse-grained, and not of remarkable flavour. In use in February. 394 THE FRUIT MANUAL. Beurre Cambron. See Glou Morgeau, BEURRE DE CAPIAUMONT (Aurore; Beurré Aurore; Capiau- mont ; Calebasse Vasse).—Fruit, medium sized; obtuse pyriform. Skin, pale yellow in the shade, almost entirely covered with fine cinnamon- coloured russet, strewed with numerous grey specks and with reddish orange shining out through the russet on the side next the sun. Hye, large and open, with short, erect, stiff segments, set almost even with the surface. Stalk, an inch long, fleshy at the base, and inserted at the extremity without depression. Flesh, pure white, delicate and fine, buttery and melting, with a rich, vinous, and sugary flavour. A dessert pear of good quality; ripein October. The tree is hardy, vigorous, and an abundant bearer, and succeeds well as a standard on the quince. It is well adapted for the ‘northern parts of our island, where I have seen it bearing abundantly as a standard. It was raised from seed by M. Capiaumont, a druggist of Mons, in 1787, and it appears as No, 315 in Van Mons’ catalogue, “Capiaumont: par son patron.” BEURRE DU CERCLE (Beurré du Cercle Pratique de Rouen).— Fruit, rather below medium size, two inches wide and two inches and three-quarters long; pyramidal, much larger on one side of the axis than the other. Skin, lemon-coloured, much covered with brown russet, which is strewed with grey dots, and sometimes with blush of red on the side next the sun. Eye, half open, set in a shallow basin. Flesh, gritty, juicy, and brisk, with a sweet and rather rich flavour. A good pear; ripe in October. The tree bears remarkably well, and makes handsome pyramids on the quince. It was raised by M. Boisbunel, of Rouen, in 1845, and the tree first fruited in 1856. Beurré des Charneuses. See Fondante de Charneu. BEURRE CHARRON.—Fruit, below medium size, two inches and a half wide and the same high; roundish. Skin, of uniform lemon- yellow, covered with minute grey dots that are thickest next the sun. Eye, small, open, with erect tooth-like segments, set in a pretty deep depression. Stalk, an inch long, curved, inserted by the side of a fleshy lip. Flesh, tender, juicy, melting, and perfumed. A good pear; ripe in October. Beurré de Chaumontel. See Chawmontel. BEURRE CITRON.—Fruit, small and obovate. Skin, lemon- yellow, thickly covered with cinnamon-coloured russet. Eye, small and open. Stalk, half an inch long, stout, and obliquely inserted. Flesh, yellow, melting, juicy, and vinous, brisk, and with a fine noyau flavour. A good pear, but not of first-rate quality; ripe in the middle and end of November. PEARS. 395 BEURRE CLAIRGEAU (Clairgeau; Clairgeau de Nantes).—Fruit, large, and very handsome ; curved-pyriform. Skin, smooth and shining, of a fine lemon-yellow colour, and with a tinge of orange red on the side next the sun; it is thickly covered all over with large russety dots and patches of thin delicate russet, particularly round the stalk. Eye, small and open, level with the surface. Stalk, half an inch long, stout, and rather fleshy, with a swollen lip on one side of it. Flesh, white, crisp or half-melting, coarse-grained, juicy, sweet, and slightly musky. A handsome and showy pear ; ripe in November. Its appearance is its greatest recommendation. This handsome pear was raised at Nantes, by a gardener of the name of Clairgeau, in the Rue de Bastille. I received it in the year 1848 from Mr. Réné Langelier, of Jersey. The original tree was purchased by M. de Jonghe, of Brussels, who, having become its possessor, had the merit of distributing it. BEURRE COLMAR.—Fruit, medium sized, three inches long, and two inches and a half wide; ovate, uneven in its outline, obtusely both towards the stalk and the eye. Skin, smooth, yellow covered with green dots on the shaded side, and clear red with dark red dots next the sun. Eye, open, with narrow segments and set almost even with the surface. Stalk, an inch long, slightly depressed. Flesh, very white, melting and very juicy, rich and perfumed. A dessert pear; ripe in October. The tree succeeds well as a standard. BEURRE COLOMA.—Fruit, medium sized ; oblong obovate. Skin, thin and tender. At first lively green, but changing to clear yellow at maturity, and entirely covered with delicate brown russet without any trace of red next the sun. Eye, open, with short dry segments, and set in a small pretty even depression. Stalk, three-quarters of an inch long, stout, and set in a small depression. Flesh, white, deli- cate, buttery and melting, with a rich sugary and vinous flavour. A worthless dessert pear, which rots at the core in the end of Sep- tember. The tree succeeds well as a standard. BEURRE COPRETZ.—Fruit, below medium size; oval, even and regtilarly formed. Skin, smooth, of an uniform greenish yellow colour, covered with large patches and dots of russet. Eye, small and open, set in a very shallow basin. Stalk, very thick and fleshy, inserted without a cavity. Flesh; greenish white, coarse-grained, juicy, and sugary, but with little flavour. An inferior variety; ripe in November. Beurré Cullem. See Besi de Montigny. Beurre Curtet. See Comite de Lamy. Beurré Davis. See Flemish Beauty. Beurré Davy. See Mlemish Beauty. 396 THE FRUIT MANUAL. BEURRE DEFAYS.—Fruit, large; pyramidal. Skin, ofa pale golden yellow colour, dotted with large brown russety dots, and with an orange tinge next the sun. Hye, very small and open, sometimes wanting, placed in a deep, narrow basin. Stalk, an inch long, inserted in a cavity. Flesh, melting, juicy, sugary, and well flavoured. Ripe in December. The tree is vigorous either on the pear or the quince. It was raised by M. Francois Defays, of Champs St. Martin, near Angers. BEURRE DELFOSSE (Delfosse Bourgmestre ; Philippe Delfosse). —Fruit, above medium size; obovate. Skin, pale yellow, with a blush of palo red on the side next the sun, and covered with patches and dots of thin russet. Hye, closed. Stalk, three-quarters of an inch long, and slender. Flesh, buttery, melting, richly flavoured, and highly aromatic. This I have occasionally found so harsh and astringent as to be quite uneatable. It is in use during December and January. Raised by M. Grégoire, of Jodoigne, and dedicated by him to M. Philippe Delfosse, ae agers of Sarrisbare. The seed was sown in 1832, and the tree first produced wit In . BEURRE DEROUINEAU.—Fruit, medium sized; obovate. Skin, green, changing to yellowish as it ripens on the shaded side, and clouded with brownish red on the side next the sun. Eye, open. Stalk, half an inch long, thick and woody. Flesh, rather gritty, pretty juicy, sweet and aromatic. A second-rate pear ; ripe in November and December. BEURRE DIEL (Beurré de Gelle; Beurré Incomparable; Beurré Magnifique; Beurré Royal; Beurré Vert; De Trois Tours; Dillen; Gros Dillen; Dorothée Royale; Gratioli d’Hiver; Gros Dorothée; Guillaume de Nassau ; Mélon).—Fruit, of the largest size when grown against a wall or as an espalier, and of medium size from a standard ; obovate. Skin, pale green at first, changing to yellow, covered with numerous large russety dots and some markings of brownrusset. Eye, with erect stout segments and set in an uneven basin. Stalk, an inch long, stout and curved, inserted in an open uneven cavity. Flesh, yellowish white, tender, very buttery and melting, with a rich, sugary, and delicious flavour. A dessert pear of the highest merit; ripe during October and November. The tree is very hardy and vigorous, and a most abun- dant bearer, succeeds as a standard, and when grown against a wall produces fruit of a very large size. The branches should be well thinned to admit sufficient air among the large foliage. This esteemed variety was discovered by M. Meuris, gardener to Dr. Van Mons, growing in a village called Perck, on the farm of Dry-Toren, or Trois Tours, and being unnamed, Van Mons dedicated it to his friend Dr, Aug. Friedr, Adrien Diel, of Dietz, in the Duchy of Nassau. But Diel does not scem to have been aware of its origin, for he says it was raised from seed by Van Mons. PEARS. 897 Beurré Deschamps. See Beurrd d’Aremberg. Beurré Doré. See Brown Beurré. Beurré Drapiez. See Urbaniste. BEURRE DUHAUME.—Fruit, turbinate, evenly shaped. Skin, covered with brown russet, which only admits of a little of the yellow ground colour shining through un the side next the sun, where it has a red and orange cheek; on the shaded side it is not so much covered with russet, and therefore shows more of the yellow ground colour through it. Hye, large, and quite open, set in a shallow basin, or almost level with the surface. Stalk, about half an inch long, very slender, and placed in a narrow round cavity. Flesh, firm, crisp, and breaking, very juicy, sweet, rich, and vinous, with a fine noyau flavour. This is a first-rate pear ; ripe in December, and continues in use till February. The colour of the fruit and texture of the flesh are like those of Passe Colmar ; it is, however, quite distinct from that variety. The tree has a diffuse and bushy habit of growth. BEURRE DUQUESNE.—Fruit, medium sized; obovate. Skin, thin, yellowish green, changing to yellow, with a tinge of red next the sun, covered with numerous stout brown dots. Eye, with very short segments, and sometimes entirely wanting, set in a very shallow de- pression, and generally even with the surface. Stalk, stout and fleshy, half an inch long, inserted in a close narrow cavity. Flesh, white and somewhat gritty at the core, but tender, melting, sugary, and richly flavoured. A dessert pear of good quality; ripe in October. The tree suc- ceeds well as a standard, and is very fertile. BEURRE DUVAL.—Fruit, medium sized or large, of a short pyramidal shape. Skin, greenish yellow, covered with large dark brown russet freckles, and with a flush of red next the sun. Hye, ‘large and open, full of stamens, and set in a wide shallow basin. Stalk, obliquely inserted on the end of the fruit. Flesh, yellowish, melting, and juicy, sugary, and with a fine piquancy. A very fine and distinct-looking pear, in use during November and December. The tree is hardy, and a good bearer as a pyramid. Beurré VEffingham. See Mlemish Beauty. Beurré d’Elberg. See Flemish Beauty. Beurré dé. See Summer Franc Réal. Beurré Foidard. See Flemish Beauty. Beurré Geerards. See Gilogil. Beurré de Gelle. See Beurré Diel. Beurré Gens. See Urbaniste. 398 THE FRUIT MANUAL. BEURRE DE GHELIN.—Fruit, large, two inches and three-quarters wide, and three inches and a half high ; variable in shape, being some- times roundish and sometimes inclining to pyramidal, but always uneven and bossed in its outline. Skin, yellow, covered with thin cinnamon russet, and strewed with darker dots. Eye, half open, with short, erect segments, and placed in a considerable depression. Stalk, short, stout, and obliquely inserted in a deep cavity. Flesh, fine, buttery, and melt- ing, very rich and delicious, with a fine perfume. A very excellent pear, in use during November and December. The tree is a good grower, and bears freely. Raised by M. Fontaine de Ghélin at Mons, and first brought into notice in 1858. BEURRE GIFFARD (Giffard).—Fruit, about medium sized ; pyri- form or turbinate. Skin, greenish yellow, mottled with red on the side next the sun. Eye, closed, set in a shallow basin. Stalk, an inch long, slender, and obliquely inserted on the apex of the fruit. Flesh, white, melting, and very juicy, with a vinous and highly aromatic flavour. An early pear of first-rate quality ; ripe in the middle of August. This was found as a wilding in 1825 by M. Nicolas Giffard, of Fouassiéres, near Angers, and it was first described by M. Millet, in 1840. BEURRE GOUBAULT (Goubault).—Fruit, medium sized, roundish, and inclining to turbinate. Skin, green, even when ripe. Eye, large and open, inserted in a shallow basin. Stalk, long and slender, in- serted in a small cavity. Flesh, melting and juicy, sugary, and with a fine perfumed flavour. Ripe in September. The tree is an excellent bearer, and the fruit should be watched that it may be used before it decays, as it does not change from green to yellow in ripening. Raised by M. Goubault, nurseryman at Angers, in 1842. Beurré Gris. See Brown Beurré. BEURRE GRIS D’HIVER (Beurré Gris d’Hiver Nouveau ; Beurré de Lugon).—Fruit, large, three inches wide and three inches high ; roundish. Skin, entirely covered with thin brown russet, and tinged with brownish red next the sun. Eye, small, set in a very shallow basin. Stalk, short and thick, inserted in a small cavity. Flesh, white, melting and juicy, sugary, and slightly perfumed. A good late pear when grown in a warm situation, but otherwise coarse-grained and gritty. Ripe from January till March. It is best from a wall. BEURRE HAMECKER.—Fruit, large and round, bossed about the stalk. Skin, greenish yellow, mottled with brown, covered with patches and dots of fine brown russet. Eye, small and open. Stalk, an inch long. Flesh, buttery, melting, and juicy, sugary and per- fumed. Ripe in October and November. PEARS, 399 Beurré d’Hardenpont. See Glow AMorgeuwu. BEURRE HARDY (Hardy).—Fruit, large, three inches wide, and three inches and three-quarters long; oblong obovate or pyramidal, handsome and even in its outline. Skin, shining, yellowish green, thickly covered with large russet dots, and a coat of brown russet round the stalk and the eye. Hye, large and open, set in a shallow basin. Stalk, an inch long, stout and fleshy, with fleshy folds at the base, and inserted without depression. Flesh, white, melting and very juicy, sweet, and perfumed with a rosewater aroma. A dessert pear of the greatest excellence; ripe in October. The tree forms a handsome pyramid, and is a good bearer. Raised by M. Bonnet, of Boulogne, the friend of Van Mons, and first distributed by M. Jamin, of Bourg-la-Reine near Paris, who dedicated it to the late M. Hardy, director of the gardens of the Luxembourg. Beurré des Hautes Vignes. See Délices d’ Angers. Beurré d’Hiver de Bruxelles. See Haster Beurré. BEURRE D’HIVER DE KESTNER.—Fruit, medium sized; ob- ovate, with a very long straight stalk, which is obliquely inserted. Skin, greenish, and covered with pale russet. Eye, large. Flesh, yellowish, coarse, not juicy, and rather disagreeable than otherwise. A handsome pear, but perfectly worthless. Ripe in the middle of December. Beurré Incomparable. See Beurré Diel. Beurré Isambert. See Brown Beurré. BEURRE DE JONGHE.—Fruit, above medium size, two inches and a quarter wide, and three inches high ; pyriform, very handsome, even and regular in its outline. Skin, dull yellow, very thickly covered with bright pale brown russet, which gives it a golden appearance. Eye, small and open, placed even with the surface. Stalk, very short, inserted on the apex of the fruit, and united with it by fleshy folds, or oblique by the side of @ fleshy lip. Flesh, yellowish, with a greenish tinge, fine-grained, buttery and melting, very juicy, richly flavoured, and with a fine perfume. Equal, if not superior in flavour to Marie Louise. It is as rich as the Seckle, and is in use from December till the end of February. A most delicious pear. This excellent pear was raised by M. J. de Jonghe, of Brussels, who was so good as to send me specimens of it in 1864. BEURRE KENNES.—Fruit, below medium size, two inches and a quarter wide, and two inches and three-quarters high ; abrupt pear- shaped, truncated at the stalk end. Skin, rather rough to the feel, from a coat of brown russet; on the side next the sun, and over a great part of the shaded side, it is of a vermilion red colour. Eye, small and open, set in a wide and shallow basin. Stalk, three-quarters of 400 THE FRUIT MANUAL. an inch long, stout, fleshy at the base, and without a cavity. Flesh, yellow, coarse-grained, half-melting, juicy, sweet, and aromatic. A very pretty but worthless pear, which, while it preserves’ a sound appearance externally, is quite rotten at the core. Ripe in the end of October. Tree a great bearer. It was raised by Van Mons, and dedicated after his death to M. Kennes, Curé of Neervelp, in Belgium. Beurré de Kent. See Glou Morgeau. BEURRE KNOX.—Fruit, large; oblong obovate. Skin, smooth and shining, pale green in the shade, with a little brownish grey russet next the sun, and tinged with red. Eye, small and open, with short dry segments, and set in a very shallow depression, frequently even with the fruit. Stalk, an inch long, stout, and fleshy, obliquely in- serted under a fleshy lip without depression. Flesh, white, tender, half-melting, with a sugary and pleasant flavour. A dessert pear; ripe in October. The tree is an abundant bearer, and succeeds well as a standard. It was raised by Dr. Van Mons. BUERRE LAMOYEAU.—Fruit, large; long pyriform. Skin, golden yellow, thickly dotted with russet dots, and with a fine red cheek on the side next the sun, like Beurré Clairgeau. Eye, open. Stalk, long and curved, inserted obliquely on the apex of the fruit. Flesh, yellowish, fine-grained, rather firm, sweet, and with a thin watery juice. An inferior pear ; ripe in October. BEURRE LANGELIER.—Fruit, medium sized; obtuse pyriform. Skin, pale greenish yellow, with a crimson blush on the side next the sun, and covered with numerous russet dots. Eye, open, set in a shallow and wide basin, Stalk, an inch long, inserted in a small cavity. Flesh, tender, buttery, and melting, with a rich and vinous flavour. An excellent pear ; ripe during December and January. It requires a warm situation. Raised by M. Réné Langelier, of Jersey, from whom I received it in 1846, Beurré Lasalle. See Délices d’ Angers. BEURRE LEFEVRE (Beurré de Mortefontaine ; Lefevre).—Fruit, large and obovate, sometimes oval. Skin, greenish yellow on the shaded side, and considerably covered with brown russet; but on the side next the sun it is brownish orange, shining through a russet coat- ing and marked with a few broken streaks of red. Eye, very large and open, with long spreading leaf-like segments set in a deep uneven basin. Stalk, an inch long, fleshy at the base, and set on the surface of the fruit. Flesh, white, rather gritty at the core, melting, and very juicy, richly flavoured, and with a strong and peculiar aroma, which is very agreeable. PEARS. » 401 A delicious pear; ripe in the middle and end of October, but soon decays at the core. The tree is hardy, and an excellent bearer. I received this in 1846 from M. Lefévre, of Mortefontaine, near Paris. BEURRE LEON LECLERC.—Fruit, medium sized ; obovate. Skin, smooth, of a lemon-yellow colour, having a tinge of red on one side, and covered with numerous large russet specks. Eye, very large and open, set in a narrow and deep basin.. Stalk, an inch long, in- serted in an uneven and rather deep cavity. Flesh, white, melting, and juicy, sweet and well flavoured, but without any particular aroma. Ripe in the end of October. Beurré de Lucgon. See Beurré Gris d’Hiver. Beurré Lucratif. See Fondante d’ Automne. BEURRE LUIZET.—Fruit, large, three inches and ‘three-quarters long, and two inches and a half wide; pyriform. Skin, pale yellow, dotted with russet dots. Eye, open. Stalk, very long, stout, and woody, obliquely inserted on the apex of the fruit. Flesh, tender, but- tery, melting, juicy, and sweet, but with a thin watery juice. An inferior pear, ripe in October. Beurré Magnifique. See Beurré Diel. Beurré de Malines. See Winter Nélis. BEURRE DE MONS.—Fruit, small, two inches in diameter; roundish ovate, even in its outline. Skin, green at first, changing to clear yellow, or greenish yellow, and much streaked with long broken streaks of bright crimson on the side next the sun, and where fully ex- posed they form a red cheek. Stalk, half an inch long, inserted in a small round cavity. Eye, rather large, quite open, not depressed. Flesh, yellow, crisp, very juicy, with a rich sweetness. An excellent early pear, which ripens in the end of August, and which does not decay at the core, but remains a good solid fruit. I do not know the origin of this frait. I received it from Mr. Rivers, of Saw- bridgeworth, in 1863. BEURRE MENAND.—Fruit, large; long obovate. Skin, pale lemon-yellow. Eye, open. Stalk, an inch long, very stout. Flesh, tender, buttery, and melting, very juicy, and very briskly flavoured. A second-rate pear, ripe in October. Beurré de Mérode. See Doyenné Boussoch. BEURRE MILLET.—Fruit, below medium size, two inches and a quarter wide and two inches and a half high; obovate. Skin, dark grass green, very much covered with clouds and mottles of thin, dirty ash brown russet. Eye, very small, deeply sunk. Stalk, half an inch long, stout. Flesh, greenish for a considerable depth under the skin, melting, tender, very juicy, and with a sweet, thin watery juice. An inferior pear, ripe in October. DD 402 THE FRUIT MANUAL. BEURRE MOIRE.—Fruit, above medium size; obtuse-pyriform. Skin, greenish yellow, considerably covered with pale bright yellow russet and russety dots. Hye, small, set in a shallow basin. Stalk, an inch long, stout, inserted in a cavity. Flesh, buttery and melting, but not richly flavoured, and with a high perfume. Ripe in November. Beurré de Mortefontaine. See Beurré Lefevre. BEURRE NANTAIS (Beurré de Nantes).—Fruit, large and round. Skin, covered with a coat of pale brown russet, like the Brown Beurre, through which a little of the greenish yellow ground colour appears. Eye, very small and open, set in a small and narrow basin. Stalk, short, stout, and woody, placed on one side of the axis. Flesh, rather coarse-grained, gritty at the core, not melting nor very juicy, but with a sweet and peculiar vinous flavour. A second-rate pear ; ripe in November and December. Beurré Napoléon. See Napoléon. Beurré de Noirchain. See Beurré de Rance. Beurré de Noir Chair. See Beurré de Rance. Beurré des Orphelines. See Beurré d’Aremberg. Beurré de Paques. See Easter Beurré. Beurré de Paris. See Jargonelle. Beurré de Payence. See Calebasse. Beurré de Pentecdte. See Master Beurré, Beurre Picquery. See Urbaniste. Beurré Plat. See Crasanne. BEURRE PRECOCEH.—Fruit, medium sized, two inches and a half wide and three inches high ; obovate, blunt at the stalk, even and regularly shaped. Skin, green, becoming yellowish green as it ripens, strewed with large russet specks, and tinged with reddish brown next the sun; a broad zone of rather rough russet encircles the fruit about an inch distant from the eye. Tye, rather open, with short segments set in a round saucer-like basin. Stalk, nearly two inches long, slender, set in a round cavity. Flesh, crisp, very juicy, brisk, and refreshing, sometimes with a slight astringency, A good early pear; ripe in the middle of August. The tree is an early and abundant bearer, and forms handsome pyramids on the pear. It was raised by M. Goubault, a nurseryman at Mille-Pieds, Route de Saumur, Angers. Beurré de Printemps. See Colmar Van Mons. Beurré Quetelet. See Comte de Lamy. Beurré de Rackenheim. See Pomme Poire, PEARS, 403 BEURRE DE RANCE (Bon Chrétien de Rans; Beurré de Noir- chain; Beurré de Noir Chair; Beurré de Rans; Beurré du Rhin; Hardenpont de Printemps).—Fruit, varying from medium size to large; obtuse pyriform, blunt, and rounded at the stalk. Skin, dark green, and covered with numerous large dark brown russety spots. Eye, small and open, with short acute segments, and set in a slight depres- sion. Stalk, an inch and a half long, slender, and generally obliquely inserted in a wide shallow cavity. Flesh, greenish white, buttery, melting, and very juicy, with a rich and vinous flavour. A very valuable winter dessert pear, in use from February till May. Tree, hardy, vigorous, and an abundant bearer; succeeds well as a standard, and from which, although not so large, the fruit is richer flavoured than from a wall. This is one of the most valuable late pears, as it is at maturity when few others are in season. In northern climates it requires a wall. : It was found in the village of Rance, in Hainault, by M. Hardenpont, of Mons, in 1762, and was introduced to this country by the Horticultural Society in 1820. Beurré de Rhin. See Beurré de Rance. Beurré de Rochoir. See Epine du Mas. Beurré Rochechouart. See Epine du Mas. Beurré du Roi. See Brown Beurré. BEURRE ROMAIN .—Fruit, medium size; obtuse pyriform, regu- larly formed, and flattened at the apex. Skin, smooth, greenish yellow, faintly tinged with red russet next the sun, and covered with numerous dark grey spots. Eye, open, set even with the surface, or sometimes slightly depressed. Stalk, short, inserted without depression. Flesh, white, very melting and juicy, with a sweet, pleasant flavour. Ripe in October, but does not keep long, being subject to become mealy. Beurré Rose. See Beurré Bosc. Beurré Roupé. See Easter Beurré. Beurré Roupp. See Laster Beurré. Beurré Roux. See Brown Beurré. Beurré Royal, See Beurré Diel. Beurré St. Amour. See Flemish Beauty. Beurré St. Nicholas. See Duchesse d’Orléans. Beurré de Semur. See Mansuette. Beurré Sieulle. See Doyenné Steulle. BEURRE SCHEIDWEILLER (Grosse Suerée).—Fruit, medium sized ; obtuse pyriform, even, and handsomely shaped. Skin, smooth, and of a bright pea-green, even when fully ripe, thickly strewed with minute russet dots, and with a patch of coarse cinnamon russet round DD2 ' 404 THE FRUIT MANUAL. the stalk. Eye, very large and clove-like, set level with the surface of the fruit. Stalk, more than an inch long, slender, inserted in a small cavity. Flesh, yellowish white, coarse-grained, sweet, very juicy, and with a pleasant brisk flavour. An agreeable pear, not of great merit; ripe in the end of October and beginning of November. ; A seedling of Van Mons, which he named in honour of M. Scheidweiller, Pro- fessor of Botany at Ghent. BEURRE ST. QUENTIN.—Fruit, medium size; obtuse pyriform. Skin, smooth, deep yellow in the shade, and bright red without any dots next the sun. Eye, set in a shallow and even basin. Stalk, an inch long, fleshy, often obliquely inserted. Flesh, very white, tender, melting, juicy, and sugary. A dessert pear ; ripe in September and October. BEURRE SIX (Six).—Fruit, large, three inches and a quarter wide and four inches and a quarter long; pyriform, very uneven, and bossed on its surface. Skin, smooth, pea-green, with patches of russet round the eye and the stalk, but changing to pale yellow when ripe. Eye, small, open, set in a shallow, slightly angular basin. Stalk, long, slender, curved, inserted a little on one side of the axis, without depression. Flesh, greenish white, very juicy, firm, buttery, and melting. Core, very small. A very fine pear; ripe in October. It was raised at Courtrai, in Belgium, by a gardener named Six, about the year 1845, and I received it from M. Papeleu, of Ghent, in 1848, Beurré Spence. See Mlemish Beauty. BEURRE SPENCE.—There is, perhaps, no pear about which there have been so many surmises and which has excited so much curiosity as the Beurré Spence, and, notwithstanding all the efforts that have been put forth to ascertain what this variety is, nothing definite has yet been obtained respecting its identity. Many varieties are in culti- vation under this name, of which B. Capiaumont, B. Diel, and B. de Mons are the most general. The name of Beurré Spence originated with Dr. Van Mons, who describes it thus :—‘ Fruit, shape and size of the Brown Beurré. Skin, green, handsomely streaked and marked with reddish brown and reddish purple. Flesh, tender, juicy, sugary, and perfumed. It ripens about the last of September.” BEURRE STERCKMANS (Welle Alliance; Calebasse Sterckmans : Doyenné Esterkman).—Fruit, medium sized, two inches and_three- quarters wide and two inches and a half high; turbinate, handsome, even in its outline. Skin, smooth, of a fine bright grass-green colour on the shaded side, and dull red on the side next the sun, marked with traces of russet. Eye, open, with short, erect, rigid segments, set in a wide, shallow basin. Stalk, three-quarters of an inch long, set in a small round cavity. Flesh, white, with a greenish tinge, PEARS. 405 very melting, buttery, and juicy, rich, sugary, and vinous, with a fine aroma. A first-rate dessert pear ; ripe during January and February. The tree is an abundant bearer, succeeds admirably on the quince, and forms a handsome pyramid. It was raised at Louvain by M. Sterckmans, and was first brought into notice by Dr. Van Mons. BEURRE SUPERFIN.—Fruit, above medium size, three inches wide and a little more high; obovate or turbinate, somewhat uneven and bossed on its surface. Skin, thin, considerably covered with patches of cinnamon-coloured russet; on the shaded side the ground colour is greenish yellow, which becomes lemon-yellow at maturity, and covered with small patches and veins of russet. Hye, very small and closed, with stiff, incurved, tooth-like segments, and set in a deep, round, and uneven basin. Stalk, over an inch long, fleshy at the base, and united to the fruit by fleshy folds. Flesh, yellowish white, fine- grained, buttery, and melting, very juicy, brisk, and sweet, with a delicate and agreeable perfume. A fine dessert pear ; ripe in the end of September and beginning of October. The tree is a vigorous grower, hardy, prolific, and succeeds well as a standard or pyramid. It was raised at Angers by M. Goubault in 1837, and it first bore fruit in 1844. BEURRE THUERLINCKX (Thuerlincks).—This is a large, coarse pear, of a long-obovate shape, five to six inches long and four or five broad. The flesh is somewhat tender and juicy, but without any aroma, and very soon becomes mealy. Ripe in November and December ; not worth growing. Beurré de Terwerenne. See Brown Beurré. Beurré van Mons. See Baronne de Mello. Beurré Vert. See Beurré Diel. Beurré de Westerloo, See Doyenné Boussoch. BEURRE DE WETTEREN.—Fruit, large, roundish, inclining to turbinate, widest in the middle, and tapering obtusely towards each end, uneven in its outline. Skin, bright green and shining, dull red on the side next the sun, and covered with large russet spots. Eye, open, deeply set. Stalk, an inch long, stout, and deeply inserted. Flesh, yellowish, coarse-grained, half melting, pretty juicy, and well- flavoured. A showy and peculiar-looking pear, which in some seasons is very good. Ripe in October. Beuzard. See Hampden’s Bergamot. Bezi de Caen. See Léon Leclerc de Laval. Bezi de Caissoy. See Best de Caissoy. Bezi de Chaumontel. See Chaumoniel. 406 THE FRUIT MANUAL. Bezi de Echassery. See Echassery. Bezi Espéren. See Best d’Espéren. Bezi Goubault. See Besi Goubault. Bezi d'Héri. See Best d’Héry. Bezi de Landry. See Echassery. Bezi de Quessoi. See Besi de Caissoy. Bezi de Quessoy. See Besi de Caissoy. Bezi Royal. See Besi d’Héry. Biémont. See Bergamotte Cadette. Biémont. See Beurré Beauchamps. BISHOP’S THUMB.—Fruit, large and oblong. Skin, yellowish green, covered with numerous large russety dots, and with a rusty red colour on one side. Eye, small and open, with long reflexed segments. Stalk, one inch long, fleshy at the base, and obliquely inserted. Flesh, greenish yellow, melting, and juicy, with a rich, sugary, and vinous flavour. An old-fashioned and very excellent dessert pear; ripe in October. The tree is hardy, an abundant bearer, and succeeds well as a standard. Black Achan. See Achan. Black Bess of Castle Menzies. See Achan. Black Beurre. See Verulam. BLACK WORCESTER (Parkinson's Warden; Pound Pear).— Fruit, large and obovate, four inches long and three and a half wide. Skin, green, entirely covered with rather rough brown russet, with a dull red tinge next the sun. Hye, small; set in a wide and pretty deep basin. Stalk, about an inch long, inserted without depression. Flesh, hard, crisp, coarse-grained, and gritty. An excellent stewing pear; in use from November to February. The tree is hardy and vigorous, and bears well as a standard. This forms the type of the pears called “‘ Wardens,” which Mr, Loudon says are so named from their property of keeping. See De Livre. Blanquet. See Small Blanquet. Blanquet a Courte Queue. See Large Blanquet. Blanquet Gros d'Hte. See Large Blanguet. Blanquet 4 Longue Queue. See Long Stalked Blanquet. Blanquet Musque. Soe Large Blanquet. Blanquette. See Small Blanquet. BLEEKER’S MEADOW.—Fruit; below medium size; roundish and PEARS, 407 regularly shaped. Skin, smooth, of an uniform lemon colour, dotted with crimson dots. Eye, quite open, with flat ovate segments, set in a very shallow depression. Stalk, very short and stout, inserted in a small cavity. Flesh, yellowish white, very tender, buttery, and melting, with a powerful musky aroma, and a thin, watery, sweet juice. An American pear, of only second-rate quality in thig climate ; ripe in October and November. BLOODGOOD.—Fruit, medium sized; turbinate, inclining to ob- ovate, thickening very abruptly into the stalk. Skin, yellow, strewed with russety dots, and reticulations of russets, giving it a russety appearance on one side. Eye, open, with stout segments set almost even with the surface. Stalk, obliquely inserted without depression. Flesh, yellowish white, buttery and melting, with a rich, sugary, and highly aromatic flavour. An American pear of good quality ; ripe early in August. The tree bears well, and, being so early, is well worth growing. BOIS NAPOLEON.—Fruit, about medium size, two inches and a half wide, and two inches and three-quarters high; doyenné-shaped, being obovate and blunt at the stalk, even and regularly shaped. Skin, entirely covered with a bronzy brown crust over its whole sur- face, with only here and there an indication of the yellow ground colour showing through it. Hye, small and half open, set in a shallow basin. Stalk, about an inch long, woody, a little fleshy at the base, where it is inserted in a small round cavity. Flesh, yellowish, very tender, fine-grained, buttery, melting, and very juicy, rich, and sweet, with a delightful rose-water aroma. A delicious pear; ripe in the middle and end of October. The tree is a very strong grower, and forms handsome pyramids on the quince. It bears abundantly. A seedling of Van Mons, which first fruited in 1822 or 1823, It is called Bois from the similarity of its wood to that of Napoléon. This was a favourite mode with Van Mons of distinguishing his seedlings. For instance we find such entries in his catalogue as “ Forme de Calebasse,” “ Forme de Passe Colmar.” Bé dela Cour. See Conseiller dela Cour. Bolivar. See Uvedale’s St. Germain. Bonaparte. See Napoléon. Bon Chrétien d’Amiens. See Catillac. BON CHRETIEN D’AUCH.—This pear has given rise to much discussion, some pomologists holding that it is a distinct variety, and others that it is synonymous with Winter Bon Chrétien. The advocates of the latter opinion are the most numerous. No person has had a better opportunity of solving the question than my much esteemed friend, Abbe D. Dupuy, Professor of Natural History at Auch; and in his ex. 408 THE FRUIT MANUAL. cellent work L’ Abeille Pomologique, 1862, p. 57, he there enters very fully into the question. He says :— “ The fruit which at Auch is called Bon Chrétien d’Auch, is nothing else than the common Winter Bon Chrétien, without seeds in some gardens, and some favoured localities in the south-west; but as soon as the tree is removed to a place less suited to it the seeds reappear and it becomes the common Winter Bon Chrétien, and the same thing frequently occurs even at Auch.” In the Horticultural Society’s Catalogue the same conclusion is arrived at, and no doubt the authority of Abbé Dupuy is conclusive on the point regardless of any other evidence. But I embrace this opportunity of introducing another variety under the name of Bon Chrétien d’Auch, which seems to have escaped the notice of all modern pomologists, the Bon Chrétien d’Auch of Calvel. He says :—‘‘ This pear, like all the Bon Chrétiens, has the form of a calibasse, or of a pilgrim’s gourd, and is sometimes more swollen on one side than the. other. Green at first, it insensibly becomes yellow by degrees as it approaches maturity. The part exposed to the sun is covered with bright vermilion, which increases its beauty. By smelling it, its per- fume announces the period when it is good to be eaten. Its flesh is breaking, but of rich, sweet, and sugary juice.” «This is perhaps the largest, most beautiful, and most perfect of pears in a soil which suits it. It is only at Auch that one can form a just idea of it, and even all the environs of Auch are not equally suited to its culture. This fruit loses much of its size and quality when grafted elsewhere. Well cultivated and in good soil it is very large. I have seen it four inches diameter and more.” ‘The shoots are long, crooked, and pendant, of a fawn colour, dotted with grey and brownish next the sun. The buds are large, obtuse, and borne on large and prominent supports. Flowers, large, the number of the petals vary, they are well open, rather long, lightly edged with very pale red; the summit of the stamens are of a beautiful vermilion. The leaves are large, smooth, slightly pointed, of a beautiful brilliant green, slightly and regularly dentate. They become yellow almost immediately after the fruit is ripe. This pear ripens in the southern departments of France in the end of July, and nearly three weeks or a month later elsewhere, according to the climate.” What can this be? It reads very much like a description of Williams’ Bon Chrétien. The Winter Bon Chrétien ripens in January. Bon Chrétien d’Automne. See Spanish Bon Chrétien. Bon Chrétien d’Espagne. See Spanish Bon Chrétien. BON CHRETIEN FONDANT.—Fruit, large, oblong, and regu- jarly formed. Skin, green, covered with a considerable quantity of russet, and marked with numerous russety dots on the shaded side, but covered with dark brownish red streaks and mottles next the sun. Eye, small and closed. Stalk, three-quarters of an inch long. Flesh, PEARS, 409 yellowish white, very melting and very juicy; the juice rather thin, and not highly flavoured, but very cool, pleasant, and refreshing. A very nice pear; ripe during October and November. The tree bears well as a standard. I received this from M. Papeleu, of Wetteren, in 1848, but it appears to be a very different pear from the Bon Chrétien Fondant of M. Leroy, which is made synonymous with Bon Chrétien de Bruxelles, Bon Chrétien d’Hiver. See Winter Bon Chrétien. Bon Chrétien Napoléon. See Napoléon. Bon Chrétien Nouvelle. See Flemish Bon Chrétien. Bon Chrétien de Rans. See Beurré de Rance. Bon Chrétien de Tours. See Winter Bon Chrétien. Bon Chrétien Ture. See Flemish Bon Chrétien. Bon Chrétien de Vernois. See Flemish Bon Chrétien. Bon Dieu. See Ah! mon Dieu. BON GUSTAVE.—Fruit, large ; obovate, rather bossed, and undu- lating in its outline. Skin, lemon-yellow, thickly dotted and veined with brown russet, with a tinge of warm orange-red next the sun. Eye, small and open, set in a shallow basin. Stalk, slender and woody, inserted obliquely at almost right angles with the fruit. Flesh, yellowish, rather coarse-grained, sweet, and with an agreeable flavour. A second-rate pear, with coarse flesh, which becomes mealy in November. A seedling of Major Espéren, of Malines, which, after his death, went into the possession of M. Berckmans, who named it after one of his sons. It first fruited in 1847. Bon Papa. See Vicar of Winkjield. BON PARENT.—Fruit, medium sized; obtuse pyriform. Skin, smooth, lemon-yellow, covered with dots of grey russet, which are very thick round the eye and the stalk, where they form patches. Eye, open, with short, erect, fleshy segments, set in a very shallow basin. Stalk, long, fleshy, and pale brown, obliquely inserted on one side of the axis. Flesh, yellowish white, coarse-grained, half-melting, sweet, and pleasantly perfumed. A second-rate pear ; ripe in October. It was raised in 1820 by M. Simon Bouvier, of Jodoigne. Bonne d’Avranches. See Louise Bonne of Jersey. Bonne Ente. See White Doyenné. BONNE D’EZEE (Belle de Zées; Bonne de Zées; Bonne de Haies).—Fruit, large, two inches and a quarter wide, and three inches and a quarter long; pyramidal. Skin, straw-coloured, with a tinge of green, and thickly marked with traces of brown russet interspersed 410 THE FRUIT MANUAL. with a few green dots. Eye, open, with long linear segments. Stalk, stout and fleshy, an inch long, and obliquely inserted. Flesh, white, coarse-grained, and inclining to gritty, half-melting and juicy, with an agreeable perfume. This is only a second-rate pear, the texture of the flesh being coarse. Ripe in October. This was discovered as a wilding at Ezée, near Loches, in the Touraine, in 1788, and was first brought into notice by M. Dupuy, a nurseryman at Loches. Bonne de Haies. See Bonne d’ Ezée. Bonne de Kienzheim. Soe Vallée Franche. Bonne de Longueval. See Louise Bonne of Jersey. Bonne Louise d’Avranches. See Louise Bonne of Jersey. Bonne Malinaise. See Winter Nélis. Bonne de Malines. See IWVinter Nélis. Bonne de Néel. See Fondante de Noel. Bonne Rouge. See Gansel’s Bergamot. Bonne de Soulers. See Bergamotte de Soulers. Bonnissime. See Migue d’Alengon. Bonnissime de la Sarthe. See Migue d’Alengon. Bonte Bergamotte. See Beryamotte Suisse. Booter Peer. See Angleterre. De Bordeaux. See Best d’Héri. Bosch Peer. See Flemish Beauty. Boss Peer. See Flemish Beauty. Bourdon. See Bourdon Musqué. BOURDON MUSQUE.—Fruit, small; roundish, and flattened at the apex. Skin, smooth, at first bright green, changing to yellowish green, strewed with darker green and russety dots. Eye, open, with long segments and set in a wide and rather deep basin. Stalk, an inch and a half long, inserted without depression. Flesh, white, tender, crisp, with a sweet, pleasant, and musky flavour. A dessert pear of ordinary quality; ripe in August. The tree suc- ceeds well as a standard. The name is supposed to have originated from the similarity of the fruit to the knob of a pilgrim’s staff, which was a turned piece of wood with a round knob or apple at the top and in the middle, and called in French Bourdon. BOURDON DE ROI.—Fruit, small; roundish. Skin, smooth, yellowish green, changing to clear yellow, with a trace of dark red next the sun. ye, small and open, with short, hard segments, and set in a wide rather deep basin. Stalk, half an inch long, stout, and fleshy, and inserted in a wide and deep cavity. Flesh, white, very PEARS. 411 tender, half-melting, and of a refreshing, sweet, vinous, and musky flavour. A dessert pear of the first quality ; ripe in November. The tree is a free grower and an abundant bearer. Succeeds well as a standard. BOURGMESTRE.—Fruit, large ; oblong or pyramidal, curved, and very uneven on the surface; round at the apex, and knobbed about the stalk. Skin, yellowish green, entirely covered with coarse, rough russet, so much so that scarcely any of the ground colour is visible. Eye, very small, set in a shallow basin. Stalk, an inch long, fleshy, particularly at the base, where it is obliquely inserted and surrounded with a fleshy ring. Flesh, yellowish, melting, juicy, and sweet, with a fine musky flavour. A good second-rate pear ; ripe in November. BOUVIER BOURGMESTRE.—Fruit, medium size, two inches and three-quarters wide, and three inches and three-quarters high; oblong obovate, even in its outline. Skin, lemon-yellow, speckled all over with cinnamon-coloured russet, but particularly so towards the stalk and the eye, where it forms a sort of crust, which is sometimes quite rough. Eye, half open, with incurved segments, set in a shallow depression. Stalk, an inch and a half long, inserted on the end of the fruit, which is not tapering but abrupt. Flesh, yellowish, buttery, and melting, rather gritty towards the core, with a fine sprightly rich and vinous juice, and a fine aroma. A first-rate pear ; ripe in the end of October. Raised by M. Bivort from seed sown in 1824, and the tree first fruited in 1842. It was named by him in honotr of Mr. Simon Bouvier, burgomaster of Jodoigne, in Belgium, Braddick’s Field Standard. See Marie Louise. BRANDES ST. GERMAIN.—Fruit, below medium size, two inches wide and three inches high; pyramidal, even and regular in outline. Skin, covered almost entirely with a coat of thin cinnamon-coloured russet, exposing here and there mottles and spots of the yellow ground ; the whole surface strewed with large rough russet specks. Eye, small and open, with short, erect segments, very slightly depressed. Stalk, half an inch to three-quarters long, inserted obliquely without depres- sion. Flesh, yellowish, half melting, not very juicy, with a brisk, sweet flavour, and slight perfume. A second-rate pear; ripe in the end of November, when it becomes mealy. ae at Louvain by Van Mons, and named in honour of Dr. Brandes, Professor of Chemistry at Salzuffeln. Bretonneau. See Beurré Bretonneau. Brilliant. See Flemish Beauty. BRITISH QUEEN.—Fruit, large; obovate-pyriform, the outline undulating and bossed, Skin, smooth, and almost entirely covered with 412 THE FRUIT MANUAL. a thin coat of cinnamon-coloured russet, but on the side next the sun it has a blush of bright rosy crimson. Eye, rather small, with short, narrow segments, and considerably depressed. Stalk, about an inch long, very stout, and sometimes inserted obliquely in a round, narrow cavity. Flesh, yellowish white, very fine grained, buttery and melting, rich, sugary, and having the flavour of Marie Louise, coupled with that peculiar briskness which is found in the Windsor. A first-rate pear, which ripens in the beginning of October. This was raised by Mr. Thomas Ingram, late gardener to Her Majesty at Frog- more, and was first distributed by Mr. Charles Turner, of Slough, in 1863. Brocas’ Bergamot. See Gansel’s Bergamot. BROCKWORTH PARK.—Fruit, large, three inches wide, and four inches and a half long; oblong obovate. Skin, smooth, pale yellow, slightly flushed and streaked with crimson on the side exposed to the sun. Eye, small and closed, with pointed segments, set in a shallow basin. Stalk, about an inch long, stout, and obliquely inserted. Flesh, white, delicate, buttery and melting, very juicy, rich, and vinous. A good pear; ripe in September. This was discovered growing against a wall at Brockworth Park, near Gloucester, and is supposed to be a seedling, but no authentic information can be obtained as to its origin. The Royal Horticultural Society gave it a first class certificate in 1871. BROOMPARK.—Fruit, medium sized; roundish obovate. Skin, yellow, sprinkled with cimnamon-coloured russet. Eye, small, dry, and horny, set in a slight depression. Stalk, an inch long, curved, and in- serted in a slight cavity. Flesh, yellowish, melting, juicy, and sugary, with a rich musky flavour. An excellent dessert pear; ripe in January. The tree is very hardy and vigorous, an excellent bearer, and succeeds well either on the pear or quince stock. It was raised by Mr. T. A. Knight, and first produced fruit in 1831. BROUGH BERGAMOT.—Fruit, small; roundish turbinate, tapering into the stalk. Skin, rough, being entirely covered with brown russet, except in patches where the green ground colour is visible; on the side next the sun it is tinged with dull red. Eye, open, with short, stunted segments. Stalk, half an inch long, not depressed. Flesh, yellowish white, rather coarse-grained, but very juicy and sugary, with a rich and highly perfumed flavour. An excellent pear for the North of England; ripening during De- cember. BROUGHAM.—Fruit, medium sized; roundish obovate, inclining to oval or ovate. Skin, rather rough to the feel, yellowish green, and covered with large brown russet specks. Eye, clove-like, full of stamens, set in a shallow and plaited basin. Stalk, an inch and a quarter long, PEARS. 418 and slender. Flesh, yellowish white, tender, and juicy, but somewhat mealy, and having the flavour of the Swan’s Egg. A second-rate pear; ripe in November. The tree is a great bearer. Raised by Mr. T, A. Knight, at Downton Castle, Herefordshire. Brown Admiral. See Summer Archduke. BROWN BEURRE (@Amboise ; Benedictine; Beurré Gris; Beurré Doré; Beurré d Amboise; Beurré Roux; Beurré du Rot; Beurré de Ter- werenne; Badham’s ; Isambert le Bon).—Fruit, large, three inches wide and three inches and three-quarters long ; oblong obovate. Skin, green, almost entirely covered with thin brown russet and faintly tinged with reddish brown on the side next the sun. Eye, small and open, set in an even shallow basin. Stalk, an inch long; thickest at the base, where it is inserted in a narrow round cavity with generally a small fleshy lip on one side. Flesh, greenish white under the skin, but yellowish at the centre, melting, tender, and buttery, and sprightly with a rich musky flavour. An old and favourite dessert pear of great excellence; ripe in Octo- ber. The tree is hardy, and will succeed on either the pear or quince stocks, and upon almost every variety of soil, except it be too moist, and then the shoots are apt to canker; but it requires a wall to have the fruit in perfection. ‘The colour of the fruit is very subject to change, according to the soil and stock upon which it is grown, and thus have arisen the different synonymes of Red, Grey, Brown, and Golden Beurré. Many old gardeners maintain that the Grey and Brown Beurré are wholly distinct, but in such cases the Brown Beurré referred to is the B. d’Angleterre, whilst the Grey Beurré is the variety here described. The fruit are large, grey, and long, and richly flavoured, when grown upon a vigorous pear stock even in dry light soils, but smaller and of redder colour when grown on the quince even if placed in rich deep soil. This very old pear is mentioned by the earliest French authors, and it has been cultivated in this country for upwards of two centuries, for it is mentioned by Rea in 1665 as “Boeure de Roy, a good French pear of a dark brown colour, long form, and very good taste.” Buchanan’s Spring Beurré. See Verulam. BUFFUM.—Fruit, medium sized, two inches and a half wide and two inches and three-quarters high; obovate, blunt at the stalk, even and regular in its outline. Skin, rather rough, with dark brown russet; on the side next the sun it has a bright orange cheek, surrounded with dull rusty red, which extends to the greenish yellow on the shaded side. Eye, very small, set in a rather deep basin. Stalk, stout and woody, inserted in a deep and wide cavity. Flesh, yellowish, crisp, coarse- grained, not juicy, rather sweet, and with a marked flavour of anise. A pear of ordinary quality ; ripe in October. This was raised in America and originated in Rhode Island, where it is esteemed a variety of high merit. I have never found it so in this country. 414 THE FRUIT MANUAL. Bujalouf. See Virgouleuse. Bujiarda. See Summer Thorn. De Bunville. See Martin Sire. De Bure. See Bellissime d’Hiver. De Cadet. See Bergamotte Cadette. Cadet de Bourdeaux. See Bergamotte Cadette. Cadette. See Bergamotte Cadette. CAILLOT ROSAT (Hnglish Caillot Rosat; King Pear).—Fruit, above medium size; pyriform. Skin, smooth, greenish yellow in the shade, and quite covered with a brownish red cheek, and streaks of brighter red on the side next the sun. Eye, open, set in a shallow cavity. Stalk, three-quarters of an inch long. Flesh, tender, very juicy and melting, sweet, and nicely perfumed. A nice early pear; ripe in August. The tree is an excellent bearer. This is not the Caillot Rosat of the French, which is the same as our Summer Rose. Caillot Rosat d’Hiver. See De Malthe. CALEBASSE (Beurré de Payence ; Calebasse d’Hollande; Calebasse Musquée; De Vénus; Pitt's Calebasse).—Fruit, medium size; oblong, irregular and undulating in its outline. Skin, yellow, covered with thin grey russet on the shaded side, and cinnamon russet next the sun. Eye, open, small, with short, acute, erect segments, set in a shallow depres- sion. Stalk, an inch and a half long, and obliquely inserted, with a fleshy lip on one side of it. Flesh, crisp, juicy, and sweet. A dessert pear of inferior quality ; ripe in October. The tree is an abundant bearer, and succeeds well as a standard. CALEBASSE BOSC.—Fruit, medium sized to large; pyramidal. Skin, entirely covered with brown russet, which is sprinkled with darker russet dots, and with a yellowish ground on the shaded side. Eye, open, set in a shallow cavity. Stalk, stout, obliquely inserted. Flesh, tender, buttery, and melting, juicy, sweet, and agreeably flavoured. A second quality fruit; ripe in October. It was found by Van Mons in the garden of M. Swates, at Linkebeeke, near Brussels, and dedicated to M. Louis Bosc, Professor of Culture in the Jardin des Plantes, Paris, It is 1276 of Van Mons’ catalogue. Calebasse Carafon. See Calebasse Grosse. CALEBASSE DELVIGNE.—Fruit, above medium size; pyriform. Skin, yellow, strewed with cinnamon-coloured russet. Eye, open, with stout segments, set in a shallow basin. Stalk, short, stout, and fleshy, obliquely inserted on the apex of the fruit. Flesh, yellowish white, rather coarse-grained, not very juicy, with a sweet and fine flavour, and strong musky aroma. A very handsome and very beautiful pear, which, though not first- PEARS. 415 rate as to quality, forms a fine ornament in the dessert; ripe in October. IT do not know with whom this originated, but it was certainly raised by a M. Delvigne, for it is entered in Van Mons’ catologue, 2nd series, as “No. 1476 Calebasse forme, Delvigne: par son patron.” CALEBASSE D’ETE.—Fruit, above medium size; pyramidal. Skin, greenish yellow, covered with brown russet, and with numerous russet spots. Eye, large, half open, set almost even with the surface. Stalk, upwards of an inch long, curved, obliquely inserted without de- pression. Flesh, white, half-melting, very juicy and sweet. : A good early pear; ripe in September. CALEBASSE GROSSE (Calebasse Carafon ; Calebasse Monstre ; Calebasse Monstrueuse du Nord; Calebasse Royale; Triomphe de Hasselt ; Van Marum).—Fruit, very large, sometimes measuring six inches long; pyramidal. Skin, greenish yellow, considerably covered with dark grey russet in the shade, and entirely covered with light brown russet on the side next the sun. Eye, small, set in a pretty deep basin. Stalk, an inch long. Flesh, coarse-grained, crisp, juicy, and sweet. Ripe in October. Its size is its only recommendation. Calebasse d’Hiver. See Beurré Bretonneau. Calebasse d’Hollande. See Calebasse. CALEBASSE KICKX.—Fruit, below medium size, two inches wide, and two inches and three-quarters high; obovate, somewhat uneven in its outline. Skin, pale straw-yellow colour all over, and marked here and there with a few patches of very thin pale cinnamon-coloured russet. Eye, open, set in a shallow basin. Stalk, an inch and a half long, fleshy towards the base, where it is united with the fruit by a few folds. Flesh, whitish, coarse-grained, rather gritty, half buttery, not very juicy, and little flavour, but with a musky perfume. A fruit of inferior quality, which becomes quite pasty in the middle of October. A seedling of Van Mons, which he dedicated to M. Kickx, Professor of Botany at Ghent. It appears as No. 590 in his catalogue. Calebasse Monstre. See Calebasse Grosse. Calebasse Monstrueuse du Nord. See Calebasse Grosse. Calebasse Musquée. See Calebasse. Calebasse Royale. See Calebasse Grosse. Calebasse Sterckmans. See Beurré Sterckmans. CALEBASSE TOUGARD.—Fruit, about medium size, two inches and a half wide and three inches and a half high; pyriform. Skin, yellowish, covered with spots and patches of rough brown russet. Eye, open, placed even with the surface. Stalk, over an inch in length, set 416 THE FRUIT MANUAL. even with the surface. Flesh, with a pinkish tinge, half melting, very juicy, sugary, and with a pleasant flavour. Ripe during October and November, and is very soon rotten. This is a posthumous seedling of Van Mons, which first fruited in 1847, and was dedicated by M. Bivort to M. Tougard, of Rouen. Calebasse Tougard. See Mlemish Beauty. Calebasse Vasse. See Beurré de Capiaumont. CAMBACERES.—Fruit, below medium size, an inch and a quarter wide, and three inches and a quarter high ; pyriform, even and regular in its outline. Skin, with a fine rich yellow ground, very thickly mottled and speckled with dark cinnamon-coloured russet, and with a large ramifying patch round the stalk. Hye, small and open, with erect segments. Stalk, an inch and three-quarters to two inches long, curved, and inserted without depression. Flesh, half melting, very juicy, sweet, with a brisk flavour and delicate aroma. A good pear; ripe in October, and soon becomes pasty. De Cambron. See Glow Morgeau. CAMILLE DE ROHAN (Prince Camille de Rohan).—Fruit, about medium size; pyriform. Skin, clear, green at first, but changing to yellowish green when it ripens, and thickly covered with numerous russety dots. Hye, open, placed in a slight depression. Stalk, slender, about an inch long. Flesh, white, with a pinkish tinge, fine-grained and melting, vinous, and of good flavour. It ripens in December and January. Canelle. See Beurré Bosc. Canning. See HKaster Beurré. Canning d’Hiver. See Haster Beurré. CAPSHEAF.—Fruit, medium sized; obovate. Skin, deep yellow, almost entirely covered with brown russet. Eye, small, set in a slight depression. Stalk, an inch long, stout, and inserted in a slight cavity. Flesh, white, juicy, melting, sweet, and agreeably flavoured. A dessert pear of American origin, but not of high merit; ripe in October. The tree is very prolific, and succeeds well as a standard. Capiaumont. See Beurré de Capiaumont. Captif de St. Héléne. See Napoléon. CAPUCIN VAN MONS.—Fruit, above medium size; oval. Skin, bright green, changing to pale yellow in the shade, and red next the sun, with markings of russet round the stalk and the eye, and strewed with numerous russety dots. Eye, small, and set in a deep and irregular basin, Stalk, an inch long, set in a shallow cavity. Flesh, tinged with green, crisp, juicy, rich and sugary.. A dessert pear ; ripe in October, and keeps but a short time, generally decaying at the core whilst the exterior remains perfectly sound. The tree succeeds well as a standard. PEARS, 417 Carnock. See Charnock. Cassante de Brest. See Fondante de Brest. CAROLINE HOGG.—Fruit, below medium size, two inches and a quarter wide, and two inches high; bergamot-shaped, even and regular in its outline, with much of the form of Winter Nélis. Skin, covered all over with a thick rather deep brown russet, but on the side next the sun it is a reddish brown russet. Eye, open, with short erect segments, set in a wide shallow basin. Stalk, an inch long, slender, inserted in a small round cavity. Flesh, very tender and melting, rich and vinous, with an abundant, finely perfumed juice, and a flavour similar to that of Winter Nélis. A dessert pear of the first quality ; in use during the end of Novem- ber and December. This excellent pear was raised from seed by Mr, John Mannington, of Uckfield, Sussex, and the tree first fruited in 1870, When first sent to me by Mr. Manning- ton, he wrote to say, “I have nine seedling pear-trees with fruit on them. They ae never before had even a blossom on them till this year, although sixteen years old. _ CASSANTE DE MARS.—Fruit, produced in clusters, below medium size ; roundish obovate. Skin, deep yellow, speckled and traced with light brown russet. Eye, large, and wide open. Stalk, about an inch long, inserted without depression. Flesh, yellowish white, crisp, and breaking, juicy, sweet, and richly flavoured. An excellent pear for so late in the season ; ripe in April and May. A seedling of Major Espéren, of Malines, raised in 1840, CASSANTE DU COMICE.—Fruit, about medium size, two inches and a half wide, and two inches and a quarter high ; round and oblate, a little uneven in its outline. Skin, with a dull yellowish ground, con- siderably covered with rough brown russet, which exposes in some parts large patches of the ground colour. Eye, partially closed with incurved segments, and set in a considerable depression. Stalk, an inch and a quarter long, and with a series of large swollen fleshy rings at itsinsertion. Flesh, yellowish, breaking, crisp, and very juicy, with a rich, sweet, sugared juice. A fruit of great excellence ; ripe in the last week of September. CASSOLETTE.—(Friolet ; Depot de Syllery ; L’Echerrion ; Lech- frion; Muscat Verd; Portugal d'lité; Prunai; Teste Ribaut ; Ver- dette).—Fruit, small; obtuse pyriform. Skin, yellowish green, be- coming bright yellow as it ripens, with clear reddish brown next the sun, and covered with numerous russety dots. Eye, open, with broad, flat segments, and set in a shallow and plaited basin. Stalk, three- quarters of an inch long, inserted in a small fleshy cavity. Flesh, _greenish white, very tender and juicy, with a sugary and musky flavour. | A dessert pear; ripe in September. The tree is an abundant EE 418 THE FRUIT MANUAL, bearer, succeeds well as a standard, either on the pear or quince, par- ticularly the latter. Although by Duhamel, Lechfrion is made synonymous with this, I think another variety has existed under this name perfectly distinct from it. It is evident that the Cassolette of Knoop is not the same as that of Duhamel, but, nevertheless, Knoop makes Lechfrion synonymous with his Cassolette the same as Duhamel does, and there is a Lechfrion described by Riviére and Du Moulin as being long, large, and.red, ripe in the middle of September, whilst the Cassolette is small, long, and greenish ; ripe in August. Diel also thinks there are other varieties. The Cassolette is so named from its resemblance to a small vessel made of copper and silver in which pastilles were burnt. CASTELLINE.— Fruit, about medium size, two inches and a quarter wide, and nearly three inches high ; obovate, larger on one side of the axis than the other. Skin, entirely covered with warm cinnamon-coloured russet, which on the side next the sun is more dense than on the shaded side, where it is thinner and in places exposes the yellow ground colour. Eye, open, with short, erect seg- ments, set in a shallow basin. Stalk, an inch long, obliquely inserted by the side of a fleshy lip. Flesh, yellow, more so than is usual in pears, buttery, melting, and richly flavoured. A good pear; ripe in the beginning of November. CATHERINE.—Fruit, small, two inches wide, and two inches and a half long; pyriform. Skin, smooth and shining, fine clear yellow, with a blush of red streaked with darker red on the side next the sun. Eye, small and open, set even with the surface. Stalk, three quarters of an inch long, inserted on the apex of the fruit without depression. Flesh, firm, fine-grained, very juicy and sweet, but soon becomes mealy. An early pear; ripe in August. This is an old English pear mentioned by Parkinson in 1629. CATILLAC.—(Bon Chrétien @’ Amiens; Chartreuse; Grand Mo- narque ; Monstrueuse des Landes; Bell Pear; Pound Pear).— Fruit, very large; flatly turbinate.. Skin, at first pale green, becoming after keeping a beautiful bright lemon yellow, with a tinge of brownish red next the sun, and covered with numerous large brown russety dots. Eye, open, with short dry segments, set in a wide, even, and rather deep basin. Stalk, an inch and a half long, stout, curved, and inserted in a small cavity. Flesh, white, crisp, gritty, with a harsh and somewhat musky flavour. One of the best culinary pears ; in use from December to April. The tree is hardy, vigorous, and a good bearer, succeeds well either on the pear or quince. It is not desirable that this variety be grown either ag an open dwarf, or as an espalier, unless the situation be sheltered, when it may be grown as a standard, the fruit being so large it is apt to be blown down by high winds. The fruit is smaller from a standard than from a dwarf or espalier. PEARS. 419 CATINKA.—Fruit, medium sized; obovate. Skin, of a fine deep lemon-yellow colour, thickly covered with large cinnamon-coloured freckles and tracings of russet. Lye, rather small and open. Stalk, three-quarters of an inch long. Flesh, yellowish, melting, but slightly gritty, juicy, very sugary, with a rich full flavour, and a fine aroma of the rose. A very excellent pear, with rich saccharine juice; ripe in December. It was raised by Major Espéren, of Malines, and first fruited in 1845. Cellite. See Passe Colmar. Certeau Musqué d’Hiver. See Martin Sire. CHAIR A DAME.—Fruit, medium sized; turbinate. Skin, yellow, covered with grey russet, and clouded with red next the sun. Eye, open, with short segments, and set in a shallow basin. Stalk, short and stout, half an inch long, and obliquely inserted without depression, fleshy at the base. Flesh, crisp, tender, sweet, with a rich and agree- ably perfumed flavour. A dessert pear ; ripe in August. The tree is hardy, vigorous, and an abundant bearer, either on the pear or quince, and succeeds well as a standard. This is not the Cher 4 Dame of Knoop. Chambers’ Large. See Uvedale’s St. Germain. Chambretie. See Virgouleuse. CHAMP RICHE D’ITALIE.—Fruit, medium sized; obovate. Skin, smooth, bright green, changing to yellowish green, and thickly covered with brown russety dots, and patches of russet round the eye and stalk, Eye, small and open, with long acuminate segments, and set in a wide, shallow depression. Stalk, an inch long, inserted with- out depression. Flesh, white, tender, and without grittiness, with a pleasant subacid, sweet flavour. A culinary pear; in use during December and January. The tree bears well as a standard. Chapman’s. See Passe Colmar. Chapman’s Passe Colmar. See Passe Colmar. CHAPTAL.—Fruit, large ; obovate. Skin, bright green, changing to yellow as it ripens, covered with numerous brown dots and markings of russet, and sometimes with a faint tinge of reddish brown next the sun. Eye, open, with long erect segments, set in a rather deep basin. Stalk, thick, an inch long, inserted without depression. Flesh, white, crisp, juicy, with a sweet and aromatic flavour. : An excellent culinary pear; in use from December to April. The tree is an abundant bearer, and succeeds well as a standard. i , of the Luxembourg Garden, Paris, in 1800, and was ane ee Ee ae Chaptal, the elebraied chemist and Minister of the Interior under Napoleon I. EE 2 420 ~ THE FRUIT MANUAL. CHARLES D’AUTRICHE (Archduc Charles).—Fruit, large, roundish, handsome, and regularly formed. Skin, greenish yellow, thickly covered with russety specks and thin patches of grey russet, and with a few streaks of faint red on the side next the sun. Hye, open, set in a smooth, shallow basin. Stalk, an inch long, scarcely at all depressed. Flesh, tender, half-buttery, and melting, juicy, sugary, and richly flavoured. A dessert pear ; ripe in October. This name is by the French some- times applied to Napoléon, but erroneously. CHARLES VAN HOOGHTEN.—Fruit, large; roundish oval, even in its outline. Skin, of an uniform straw colour, considerably covered with large russety dots, and traces of pale brown russet. ye, wide open. Stalk, an inch long, slender. Flesh, white, coarse-grained, gritty, half-melting, and not very juicy; sweet and rather richly flavoured, and with a musky perfume. Ripe in the end of October and November. CHARLES VAN MONS —Fruit, large, three inches and three- quarters long, and two inches and three-quarters wide; oblong obovate, blunt towards the stalk, uneven, and rather bossed, and ribbed near the eye. Skin, quite smooth, bright green, and strewed with a few minute dots, and with a russet patch about the eye. Eye, large and open, with stout, erect segments placed in a rather deep ribbed basin, from which the ribs extend over the crown. Stalk, an inch and a half long, slender, set in a deep round cavity. Flesh, yellowish, rather coarse-grained, with a cold acidity, and not much flavour. A pear of very little merit; ripe in October and November. I do not know the origin of this pear, and I have never seen it described in any other work on pomology. I received it from M. Papeleu, of Wetteren, in 1847. CHARLI BASINER.—Fruit, obovate. Skin, pale green, dotted and clouded with brown russet, and changing as it ripens to yellowish green. Kye, small and open, with sharp segments, slightly depressed. Stalk, about an inch long, slender, and not depressed. Flesh, white, very juicy and sugary. Ripe the middle and end of October. CHARLOTTE DE BROUWER.—Fruit, large, roundish, inclining to ovate, similar in shape to a large Ne plus Meuris. Skin, entirely covered with a coat of light brown russet, with a little of the yellow ground shining through on the shaded side. Eye, very small, with short erect segments. Stalk, very short, placed in a knobbed cavity. Flesh, white, half-melting, and rather crisp, very juicy, but very astringent, “ Ripe in October and November. De Charnoux. See Fondante de Charneu. PEARS. 421 CHARNOCK (Drummond; Carnock; Early Charnock ; Scot's Cor- nuck).—Fruit, small; pyriform. Skin, greenish yellow in the shade, and entirely covered with dark dull red next the sun. Eye, small and open. Stalk, fleshy, obliquely inserted. Flesh, yellowish, half-buttery, juicy, sweet, and with a high aroma. A Scotch dessert pear ; ripe in September, but soon becomes mealy. Chartreuse. See Catillae. CHAT BRULE (Pucelle de Xaintonge).—Fruit, medium sized ; pyri- form. Skin, smooth, and shining; pale yellow where shaded, and lively red where exposed to the sun. Eye, small, set in a shallow basin. Stalk, an inch long, fleshy at the base, and obliquely inserted without depression. Flesh, crisp, rather dry. A worthless pear for the dessert, but good for culinary use. It is in use during November and December. Chaulis. See Messire Jean. e CHAUMONTEL (Besi de Chaumontel; Beurré de Chaumontel ; Beurré d'Hiver ; Guernsey Chaumontel ; Grey Achan; Oxford Chau- montel ; Winter Beurré).—Fruit, large; oblong, or obtuse pyriform, irregular and undulating in its outline. Skin, rather rough, yellowish green, covered with numerous russety spots and patches, and with brownish red next the sun. Eye, open, with long reflexed segments, set in a deep, irregular basin. Stalk, an inch long, inserted in a deep knobbed cavity. Flesh, yellowish white, buttery, and melting, rich, vinous, and highly perfumed. A dessert pear of high merit; in use from November till March. The tree is hardy and vigorous, and an abundant bearer; succeeds well as a standard, but the fruit is much improved by being grown against a south or south-west wall. It also produces fruit of a superior size and quality if grown as an espalier. In rich, warm soil it is but- tery, melting, and delicate, but in heavy and cold situations it is gritty and bitter. This esteemed old variety was discovered about the year 1685 growing in the garden of the Chateau Chaumontel, between Luzarches and Chantilly on the road from Amiens to Paris. It seems to have been first noticed by Merlet, who grafted it from the original tree on the quince stock. Cheneau. See Fondante de Brest. De Chypre. See Early Rousselet. Cirée d’Hiver. See Gilogil. CITRON DES CARMES (Gros St. Jean; Madeleine ; Early Rose Angle).—Fruit, below medium size; obovate. Skin, smooth and thin, at first bright green, but changing to yellowish green, aiid with a faint tinge of brownish red next the sun, strewed with grey dots. Eye, small, closed, set in a shallow depression. Stalk, an inch and a half: to two inches long, inserted without depression by the side of a fleshy 422 THE FRUIT MANUAL. prominence. Flesh, pale yellowish white, delicate, very juicy and melting, with a sweet, pleasant, refreshing flavour. An excellent early pear; ripe in July and August, and very liable to crack on the surface. The tree is hardy and an abundant bearer, succeeds well as a standard, and thrives well on the quince stock. It is one of the best early pears, and receives its name, Madeleine, from ripening about St. Magdelene’s day, July 22nd, and Citron des Carmes from being first seen in the garden of the Carmelites at Paris. Sometimes the Bourdon is confounded with this pear, as is the case by Switzer. Citron de Septembre. See White Doyenné. Clairgeau. See Beurré Clairgeau. Clairgeau de Nantes. See Beurré Clatrgeau. COLMAR (D’Auch; Beryamotte Tardive; Colmar Dorée; De Maune).—Fruit, above medium size; obtuse pyriform. Skin, smooth, pale green, changing to yellowish green, and strewed with grey russety dots. Eye, large and open, with long segments, and set in a rather deep depression. Stalk, an inch to an inch and a half long, stout, curved, and inserted obliquely in an uneven cavity. Flesh, greenish white, buttery, melting, tender, and with a rich sugary flavour. An old and highly esteemed dessert pear; ripening in succession from November to February or March. The tree is hardy and vigorous, and requires to be grown against a wall, otherwise the fruit becomes shrivelled and insipid. This seems to have made its appearance about the same time as the Chanmontel, for Merlet says it has not been long about Paris, and is yet pretty rare; but so good a fruit cannot be long in a few hands, COLMAR D’AREMBERG (Ardente de Printemps; d’Arenberg ; Colmar Artoisenet; Fondante de Jagfard ; Kartoffel).—Fruit, very large; obovate, uneven, and bossed in its outline. Skin, lemon- coloured, marked with spots and patches of russet. Eye, rather small, and partially closed, set in a very deep round cavity. Stalk, short, and rather slender, deeply inserted. Flesh, yellowish white, coarse- grained, half-melting, juicy, and briskly flavoured. A fine-looking but very coarse pear ; ripe in October. Raised by Van Mons about the year 1821. Colmar Artoisenet. See Colmar d’Aremberg. Colmar Bonnet. See Passe Colmar. COLMAR BRETAGNE.—Fruit, medium sized; pyramidal, swollen on one side, Skin, smooth, deep, clear yellow, tinged with green on the shaded side, and bright vermilion next the sun, covered all over with minute russety dots. Eye, open, with erect, dry segments, pro- minent, and surrounded with plaits. Stalk, half an inch to three- quarters long, fleshy, inserted without depression on one side of the apex. Flesh, sweet, crisp, juicy, and pleasantly flavoured. A dessert pear; ripe in October. I mot with this variety at the PEARS. 423 gardens of the Caledonian Horticultural Society in Edinburgh, where the tree grows vigorously and bears abundantly. COLMAR CHARNI (Colmar Charnay).—Fruit, about medium size, three inches long, and two and a half wide; oval. Skin, yellowish, dotted and marbled with cinnamon-coloured russet, and with a red blush on the side next the sun. Eye, large and open, set in a shallow depression. Stalk, over an inch long, slender, and inserted in a round cavity. Flesh, white, crisp, juicy, sweet, and with a pleasant aroma. A good but not a richly flavoured pear; ripe in January, and con- tinuing in use till March. COLMAR DELAHAUT.—Fruit, below medium size; curved pyri- form. Skin, greenish yellow, covered with patches and dots of pale brown russet. Eye, small, almost even with the surface. Stalk, more than an inch long, curved, inserted without depression. Flesh, white, breaking, somewhat gritty, sweet, and not very juicy. A second-rate pear; in use in December and January. Raised by M. Grégoire, of Jodoigne, and named in compliment to his gardener. COLMAR DEMEESTER (Ferdinand de Meester),—Fruit, medium sized, three inches long, and two and a half wide; obovate, even and regular in its outline. Skin, of uniform dull yellowish green, rather thickly dotted with russet dots, and sometimes with small patches of brown russet. Eye, quite open, with very short segments, placed in a slight depression. Stalk, generally an inch long, but sometimes only half an inch, stout, and woody, set on the apex of the fruit without depression, and generally with a lip or bossed swelling at its insertion. Flesh, yellowish, fine-grained, buttery, and melting, with a cold, briskly-flavoured juice, a pleasant aroma, and agreeable flavour. A dessert pear, but not of high merit; ripe in the middle of September, and soon after becomes quite pasty. A seedling of Van Mons, raised at Louvain in 1824, and named in compliment to his gardener. Colmar Deschamps. See Beurré d’dremberg. Colmar Doré. See Passe Colmar. ,Colmar Doré. See Colmar. Colmar Epineux. See Passe Colmar. COLMAR D'ETE.—Fruit, medium sized, two inches and three quarters long, and two inches and a quarter wide; obovate, or roundish obovate. Skin, smooth, and rather shining, of a pale greenish yellow colour, becoming yellow when quite ripe ; on the side next the sun it is mottled with dull red freckles over the whole exposed side, and covered with russet dots. Eye, rather large and open, with short erect segments, and nearly level with the surface. Stalk, upwards of an inch long, rather woody, hazel brown colour, thick, and rather fleshy at the insertion, and placed in a narrow, even, and round cavity. 494 THE FRUIT MANUAL. Flesh, yellowish, half melting, and in warm seasons quite melting. The juice, of honey sweetness, rich flavour, and a noyau aroma. A remarkably fine pear; ripe in the beginning of September. It ought to be eaten before it loses its green colour, because if allowed to turn yellow it is past its best.’ The tree is very vigorous and hardy, bears well, and may be grown either on the pear or the quince, forming handsome pyramids. Itis a seedling of Van Mons, raised in 1825. Colmar Gris. See Passe Colmar. Colmar Hardenpont. See Passe Colmar. Colmar d’Hiver. See Glou Morgeau. Colmar des Invalides. See Colmar Van Mons. Colmar Jaminette. See Jaminette. Colmar du Lot. See Epine du Mas. Colmar Musqué. See Compérette. COLMAR NEILUL.—Fruit, very large; obovate, Skin, smooth and glossy, pale straw-coloured, becoming of a deeper yellow as it attains maturity, strewed all over with numerous russety dots, and a few markings of rich cinnamon-coloured russet. Eye, open, with short, flat segments, and set in a wide and rather considerable depression. Stalk, an inch long, fleshy, inserted in a small, close cavity. Flesh, white, very tender, buttery, and of a refreshing, vinous, sweet, and musky flavour. Ripe in October; but soon becomes mealy. Raised by Van Mons, and named in honour of the late Dr. Patrick Neill, of Edinburgh. Colmar Nélis. See Winter Neélis. Colmar Preul. See Passe Colmar. Colmar Souverain. See Passe Colmar. COLMAR VAN MONS (Beurré de Printemps; Colmar des Inva- lides ; Invalides).— Fruit, medium sized; pyramidal, irregular and uneven on its surface. Skin, thick, dark green, changing to yellowish green as it ripens, but so much covered with brown russet that none of the ground colour is visible except a little on the shaded side, which is also speckled with russet. Eye, small and open, full of stamens, with short, erect, dry, rigid segments, and set in a small round cavity. Stalk, three-quarters of an inch long, inserted on the one side of the summit in a narrow cavity. Flesh, yellowish, buttery, and melting, very juicy and sweet, but with a watery and not highly-flayoured juice. Ripe from November to January. Raised by M. Duquesne at Enghein, in 1808, and named by him Colmar Van Mons, under which name it appears in Van Mons’ catalogue, 2nd Series, No. 52, i par M. Duquesne.” Why it should bo called Colmar des Invalides I do not, now. PEARS. 425 COLUMBIA.—Fruit, large, three inches and a half long, and three inches wide; oblong obovate. Skin, smooth, of a fine golden yellow, dotted with large russet dots, which are interspersed with smaller ones. Eye, large and open, with erect segments, and sunk in a narrow depres- sion, Stalk, an inch long, thick, and fleshy, curved, and set on the apex of the fruit. Flesh, buttery and melting, sweet and perfumed, but without any remarkable flavour. A second-rate pear ; ripe in October and November. An American variety, raised in West Chester, Co. New York. Comice, See Doyenné du Comice. Comice de Toulon. See Vicar of Winkfield. Common Bergamot. See Autumn Bergamot, COMPERETTE (Colmar Musqué).—Fruit, below medium size, two inches and three-quarters long, and two inches and a quarter wide ; obovate. Skin, smooth, greenish yellow, but becoming lemon-yellow, strewed with patches and dots of russet. Eye, quite small, with narrow segments, half open, and set in a narrow depression. Stalk, stout, three-quarters of an inch long, inserted on the apex of the fruit. Flesh, buttery, melting, juicy, and sweet, with a musky flavour. A good pear, but not of high merit; ripe in the end of October. I cannot trace the origin of this pear. It is in Van Mons’ catalogue, 3rd Series, under No. 281, without any remark. COMTESSE D’ALOST.—Large, three inches and three-quarters long, and two inches and three-quarters wide; pyriform, very much the shape of Marie Louise. Skin, pale yellow, with a greenish tinge, covered all over with large russety freckles, and with a coating of russet round the eye. Hye, very small and open, set in a flat and slight depression. Stalk, three-quarters of an inch long, stout, and woody; inserted on the apex of the fruit. Flesh, yellowish, coarse-grained, and rather gritty, melting, juicy, sweet, and richly flavoured. A good pear; ripe in November and December, but soon rots at the core. I received this from M. Papeleu, of Wetteren, near Ghent, in 1847. COMTE D’EGMONT.—Fruit, small ; obovate or turbinate, even in its outline. Skin, lemon-yellow, and entirely covered with dots of a fine reddish brown russet, which in some parts are so dense as to form an irregular patch, particularly round the eye. Hye, small and open, with short erect segments, and placed in a shallow depression. Stalk, woody and stout, inserted without depression. Flesh, yellow, melting, somewhat gritty, very rich, sugary, and delicious. A first-rate little pear ; ripe in the end of October and beginning of November. COMTE DE FLANDRE (St. Jean Baptiste)—Fruit, very large ; pyriform. Skin, almost entirely covered with large freckles of cinnamon- 426 THE FRUIT MANUAL. coloured russet. Eye, open, and rather large, with very short, deci- duous segments. Stalk, three-quarters of an inch long, slender. Flesh, yellowish, melting, juicy, and sugary, with a rich and agreeably perfumed juice. An excellent pear, of the highest merit; ripe in November and December. This is a seedling of Van Mons, which fruited at Louvain in 1843, the year after his death, COMTE DE LAMY (Beurré Quetelet; Beurré Curtet ; Dingler).— Fruit, below medium size ; roundish obovate. Skin, yellowish green, with brownish red next the sun, and strewed with russety dots. Eye, small, set in a slight depression. Stalk, an inch long, set in a small cavity. Flesh, white, tender, buttery, melting, sugary, and richly flavoured. A delicious pear; ripe in October. Tree, hardy, a good bearer, and succeeds well either as a standard or pyramid. Comte de Limoges. See pine du Mas. COMTE DE PARIS.—Fruit, medium sized, three inches long, and two and a half wide; oblong obovate, blunt at the apex, even and regularly formed. Skin, rough, yellowish green, thickly dotted all over with large grey russet dots and patches of russet, and an orange blush next the sun. ye, open, with short stunted segments, set in a slight depression. Stalk, woody, green, three-quarters of an inch long, in- serted on the apex without depression, and rather fleshy at the base. Flesh, yellowish, rather gritty, juicy, brisk, and sweet, with an aromatic flavour. A good pear, of ordinary quality ; in use from October to December. Comte Odart. See Beurré Benoit. Comtesse de Frénol. See Figue de Naples. Comtesse de Lunay. See Duchesse de Mars. Comtesse de Lunay. See Besi de Montigny. Comtesse de Terwueren. See Uvedale’s St. Germain. Conseiller de la Cour. See Maréchal de Cour. CONSEILLER DE HOLLANDE.—Fruit, large, three inches and a half long, and two inches and a half wide; pyramidal, undulating in its outline. Skin, fine golden yellow, considerably covered with rather rough cinnamon-coloured russet, and on the side next the sun with a warm orange glow, interspersed with several broken streaks of dull crimson ; on the shaded side it has a few green specks and large dots. Eye, open, with erect segments, set in a very slight depression. Stalk, an inch long, fleshy, and tapering into the fruit. Flesh, firm and crisp, yellowish, not melting nor juicy, but sweet and with a musky perfume. A worthless but handsome fruit, which rots at the core without melting, in the middle of October. PEARS. 427 CONSEILLER RANWEZ.—Fruit, large, three inches and a quarter long, and two inches and three-quarters wide; pyramidal, even and regularly formed. Skin, rough to the touch in consequence of the large specks of coarse brown russet with which it is in some parts thickly strewed; the ground colour is bright green, which becomes yellowish within a day or two of its ripening. Eye, large and open, with stout, erect segments, placed in a wide shallow basin. Stalk, about half an inch long, rather stout and woody, inserted in a narrow depression, surrounded with a patch of russet. Flesh, fine-grained, half buttery, tender, and moderately juicy, sweet and brisk, like Autumn Bergamot, without its aroma. Of second quality. It rots at the core in October. A seedling of Van Mons, which first fruited at Louvain in 1841, and was sent me by M. Papeleu in 1847, Coule Soif. See Summer Franc Réal. Coulon St. Marc. See Belle de Thouars. CRAIG’S FAVOURITE.—Fruit, medium sized ; obovate turbinate. Skin, yellowish green in the shade, almost entirely covered with thin russet, which is again covered with dots and patches of coarser russet ; and next the sun dull red streaked with livelier red, mottled with orange, and thickly strewed with large grey russety dots. Eye, open, full of stamens, with rigid incurved linear segments, which are covered with white down, and set in a shallow, round, and somewhat undulating basin, which is covered with scales of a white russet. Stalk, short, stout, and fleshy, particularly at the base, and obliquely inserted, with a fleshy protuberance connecting it with the fruit on one side of it. Flesh, white, half buttery, juicy, sugary, and perfumed. A dessert pear; ripe in September. The tree is vigorous, hardy, and a great bearer. This variety is of Scotch origin, having been raised in the neighbourhood of Perth, for which climate it is admirably adapted, and forms a valuable autumn dessert pear. Crapaut. See Beryamotte Bufo. CRASANNE (Bergamotte Crasanne; Beurré Plat; Crasanne d’ Automne).—Fruit, medium sized, two inches and three-quarters wide, and two inches and a half high; roundish, and flattened. Skin, greenish yellow, marked all over with veins and dots of grey russet. Eye, small and open, with short, acute segments, set in a deep, round,. and narrow basin. Stalk, two inches to two and a half long, slender and curved, inserted in a small cavity. Flesh, white, buttery, melting, tender, and of a rich sugary flavour and fine perfume. A dessert pear; in use from November to December. The tree is vigorous and healthy, succeeds well either on the pear or quince stock, but needs a wall to bring the fruit to perfection. It needs a rich light soil ; it is not a good bearer, and requires to be pruned long. 428 THE FRUIT MANUAL. Crasanne d’Austrasie. See Jaminette. Crasanne d’Automne. See Crasanne. Crasanne d’Ete. See Summer Crasanne. CRAWFORD (Bancrief; Lammas [of the Scotch]).—Fruit, below medium size; obovate. Skin, greenish yellow, changing to pale yellow as it ripens, with sometimes a tinge of brownish red next the sun. Hye, open, with short dry segments, and set even with the surface. Stalk, an inch long, inserted without depression. Flesh, white, buttery, and juicy, with a sweet and refreshing flavour. A dessert pear; ripe in the middle of August. The tree is very hardy and vigorous, and bears abundantly. This is the earliest Scotch pear, and is grown over the whole extent of the country. It is a much superior pear to the Citron des Carmes. Cristalline. See Angélique de Bordeaua. CROFT CASTLE.—Fruit, medium sized; oval, roundish at the stalk, narrow towards the eye, where it is flattened. Skin, greenish yellow, covered with large brown dots and markings of russet. Kye, large, open, with long recurved segments prominently set, even with the surface. Stalk, an inch and a half long, curved, and frequently connected with the fruit by a fleshy protuberance. Flesh, juicy, sweet, and perfumed. A dessert pear; ripe in October. The tree is a most abundant and regular bearer, and succeeds well as a standard. This is a seedling raised by Mr. T. A. Knight. CROSS.—Fruit, below medium size, two inches and a half wide, and two inches high; bergamot-shaped. Skin, smooth, of an uniform golden colour, sprinkled with many russet dots and patches of russet, and with a red blush next the sun. Eye, small and open, rather deeply set. Stalk, three-quarters of an inch long, stout, and inserted in a small round cavity. Flesh, white, very tender, buttery, and melting, with a pleasant brisk flavour. Of second quality ; ripe in November and December. This is an American pear, raised by Mr. Cross at Newburyport, Massachusetts. Cueilletie. See Jargonelle. Cueillette d’Hiver. See Vicar of Winkfield, CUISSE MADAME (Poire de Rives; De Fusée; Lady's Buttock ; Lady’s Thigh; Kiss Madam).—Fruit, medium sized ; pyriform. Skin, smooth and glossy, pale green, changing to yellowish green on the shaded side, and of a fine dark clear russet next the sun, and covered with numerous reddish green dots next the sun, and dark green in the shade. Eye, open, with small short segments, set in a slight depression. Stalk, an inch and a half long, fleshy at tho base, and inserted without PEARS. 429 depression. Flesh, whitish, crisp, juicy, sweet, and with a musky flavour. A dessert pear; ripe in August. Tree succeeds well as a standard ; bears but indifferently when young, but as it becomes aged it is more ertile. Culot. See Donville. Curé. See Vicar of Winkjield. Cypress. See Early Rousselet. Dauphin. See Lansac. Davy. See Flemish Beauty. Dean’s. See White Doyenné. D’Abondance. See Ah! Mon Dieu. D'Amour. See Ah! Mon Dieu. DEARBORN’S SEEDLING.— Fruit, small; turbinate. Skin, smooth, of a pale yellow colour, strewed with small russety dots. Eye, large and open, set in a shallow depression. Stalk, long and slender, inserted in a small cavity. Flesh, white, very juicy and melting, sweet, and pleasantly flavoured. An early pear of American origin; ripe in August. D’Arenberg. See Colmar d’ Aremberg. D’Auch. See Colmar. De Bavay. See Autumn Colmar. De Bordeaux. See Best d’Héry. De Bure. See Bellissime d’ Hiver. De Cadet. See Beryamotte Cadette. De Cambron. See Glow Morgeau. De Charneux. See Fondante de Charneu. De Chypre. See Early Rousselet. Defays. See Doyenné Defais. De Finois. See Angleterre. De Fosse. See Jargonelle. De Glace. See Virgouleuse. De Kienzheim. See Vallée Franche. .. De la Motte. See Besi de la Motte. De Lavault. See Williams’ Bon Chrétien. Delbart. See Beurré d’ Amanlis. De Legipont. See Fondante de Charneu. Delfosse Bourgmestre. See Beurré Delfosse. 430 THE FRUIT MANUAL. Délices d’Hardenpont d’Angers. See Délices d’ Angers. DELICES D'ANGERS (Beurré Lasalle ; Beurré des Hautes Vignes ; Délices d’ Hardenpont @’ Angers ; Fondante de Panisel),—Fruit, medium sized ; roundish obovate, uneven and bossed in its outline. Skin, pale yellow, with a tinge of clear red next the sun, strewed with russety dots and patches of rough grey russet. Kye, small and open. Stalk, short and thick, obliquely inserted in a small cavity, and fleshy at the base. Flesh, white, rather coarse-grained, juicy, sweet, and agreeably per- fumed. A good but not first-rate pear ; ripe in October and November. DELICES D’HARDENPONT.— Fruit, large, three inches and a quarter long, and over two inches and a half wide; oblong obovate, blunt at the stalk, irregular and uneven in its outline, narrowing from the bulge to the eye. Skin, smooth, at first bright green, changing as it attains maturity to bright lemon-yellow, thickly covered with pale brown russety dots on the sunny side, but less so in the shade. Kye, small and open, with short dry erect segments, and set in an uneven and considerable depression. Stalk, an inch long, thick and fleshy, rather obliquely inserted in a small compressed cavity, and sometimes on the apex of the fruit. Flesh, white, tender, buttery, melting, with a rich, sweet, and perfumed flavour. An excellent dessert pear; ripe in November. The tree igs rather delicate, succeeds well on the quince, is a good bearer, and may be grown either against a wall or as a standard. It was raised by Abbé Hardenpont, of Mons, in Belgium, in 1759, at his garden, which was situated at the Porte d’Havre, at Mons. ‘The fruit described above is the true Délices d’Hardenpont. It was received by Van Mons from the raiser, and is entered twice in his catalogue ; first in the Ist series, No. 331, and again in the 2nd series, No. 714, as “ Délices d’Hardenpont: par son patron.” Grafts of this were sent by Dr. Van Mons to Dr. Diel in 1810, and his description leaves no doubt that the fruit I have identified as the true variety is the correct one. It was received from Van Mons by the Horticultural Society of London. But there is much contention among pomologists on this subject, and consequently much confusion of synonymes. Some make Charles d’Autriche and Archduc Charles synonymes of it. Both of these were received by Diel from Van Mons, but the description of both differs so widely from Délices d’Hardenpont, that I am surprised how any one could for a moment suppose them to be identical. The figure of Délices d’Hardenpont given by M. Willermoz in Pumologie de la France is excellent, but that given by M. Bivort is incorrect, and has no resemblance to it. DELICES DE JODOIGNE—Fruit, medium sized, three inches long and two and a quarter wide ; pyriform, uneven in its outline, and larger on one side of the axis than the other. Skin, thin, pale yellow, marked with flakes and dots of pale brown russet. Eye, open, level with the surface. Stalk, short, very thick and fleshy, inserted on the apex of the fruit. Flesh, half-melting, sweet, sugary, and aromatic. Ripe in the beginning and middle of October. Raised by M. Simon Bouvier, of Jodoigne, in 1826. DELICES DE LOVENJ OUL.—Fruit, medium sized, two inches and PEARS. 481 a half long and over two inches wide; doyenné shaped. Skin, entirely covered with reddish brown russet on the side next the sun, and on the shaded side it is dotted all over with brown russet dots, which expose the yellow ground. Eye, small and open, with short segments, and set in a slight depression. Stalk, an inch long, slender and woody, in- serted in a small round hole. Flesh, yellow, half-melting, juicy, rich, and sugary, but somewhat gritty. Ripe in the end of October and beginning of November. This is by some pomologists made synonymous with Jules Bivort, which was first made known by M. Bivort ; but Délices de Lovenjoul is in Van Mons’ catalogue of 1823, 3rd series, as No. 521, Depat de Syllery. See Cassolette. De Maune. See Colmar. De Pézénas. See Duchesse d’ Angouléme. Deschamps. See Beurré d’ Aremberg. Désirée Van Mons. See Fondante de Charneu. DESIRE CORNELIS.—Fruit, large, three inches and a quarter long, and two inches and three-quarters wide; oblong oval, even and regularly formed. Skin, smooth, at first of a fine grass-green colour, thickly covered with brown dots, and as it ripens the ground colour becomes greenish yellow, thickly covered with cinnamon-coloured dots, and with a large patch of russet round the stalk. Eye, large and irregular, partially closed, and with stout, coarse, irregular segments, placed in a shallow basin, which is plaited or undulating round the margin. Stalk, long, stout, and fleshy, inserted on the end of the fruit without depression. Flesh, yellowish white, very tender, buttery, melting, and very juicy, rich, vinous, and with a flavour equal to that of Marie Louise. A delicious summer dessert pear; ripe in the end of August and beginning of September. It is ripe at the same time as Williams’ Bon Chrétien, to which it is a great rival where the musky flavour of that variety is not appreciated. DEUX SCGHURS.—Fruit, large, three inches and a half long and two inches and a half wide; oblong, ribbed and undulating in its outline. Skin, smooth, greenish yellow, sometimes entirely covered with a very thig crust of pale brown russet, but always more or less mottled and dotted with russet. Eye, small and open, set in a very narrow and shallow depression. Stalk, half an inch to three-quarters long, inserted obliquely in a narrow cavity by the side of a fleshy protuberance. Flesh, white, buttery, melting, and very juicy, with a sweet, sprightly juice, and rich flavour, not unlike Marie Louise, but quite distinct from it. A remarkably fine pear; ripe in the end of October. The tree is a good bearer, a vigorous grower, and forms excellent pyramids either on the pear or the quince. The original tree sprang up in the gardens of two sisters, the Misses Knoop, at Malines, and hence the name of Deux Sceurs. 482 THE FRUIT MANUAL. DEUX TETES (Double Calyce; Deux Yeux).—Fruit, medium size; roundish, somewhat turbinate. Skin, pale yellowish green on the shaded side, washed with red on the side next the sun. Lye, large and oval, placed on two small prominences, appearing as if dividing it in two, hence the name of Deux Tétes. Stalk, an inch long, often fleshy at the insertion, and obliquely inserted under a fleshy enlargement of the fruit. Flesh, white, crisp, juicy, and slightly perfumed. A dessert fruit; ripe in August. More curious than useful. This seems to be an old variety, being mentioned by Parkinson. De Trois Tours. See Beurré Diel. Deux Yeux. See Double Tétes. Diamant. See Gansel’s Bergamot. Dingler. See Comte de Lamy. DIX.—Fruit, very large; Calebasse-shaped. Skin, deep. yellow, covered all over with rough russet dots and markings of russet. Eye, small, set in a-wide shallow depression. Stalk, upwards of an inch in length, stout, and inserted without depression. Flesh, rather coarse- grained, juicy, sweet, and slightly perfumed. A second-rate pear ; ripe in November. DR. ANDRY.—Fruit, medium sized, two inches and three-quarters wide and the same in height ; roundish turbinate or bergamot-shaped. Skin, clear bright yellow, strewed with patches and dots of fawn- coloured russet, especially about the stalk and the eye. Hye, half open, set in a wide, shallow depression. Stalk, short and stout, placed in a shallow cavity. Flesh, melting, very juicy, somewhat gritty, sweet, and with a musky perfume. An excellent pear; ripe in November. The tree is a great bearer, succeeds well either on the pear or the quince, and forms handsome pyramids. Raised by M. Boisbunel, of Rouen, and named in honour of Dr. Andry, Presi- dent of the Horticultural Society of Paris. Dr. Bretonneau. See Beurré Bretonneau. DR. CAPRON.—Fruit, about medium size, two inches wide and three inches high ; pyramidal, narrowing both towards the eye and, the stalk, even and regular in outline. Skin, of an uniform deep yellow, dotted and veined over its whole surface with pale brown russet. Eye, small and open, set even with the margin. Stalk, half an inch long, woody, inserted without depression by the side of a fleshy lip. Flesh, yellow, melting, juicy, sweet, and of good flavour. Ripe in November, when it rots at the core. DR. LENTIER.—Fruit, medium sized, three inches long and two inches and a half wide ; obovate, narrowing towards the eye, where it is flattened, Skin, smooth, pale lemon-coloured, splashed with cinna- PEARS. 433 mon russet, especially near the eye. Hye, large, half open, with erect segments, set in a wide, shallow depression. Stalk, from half an inch to three-quarters long, obliquely inserted. Flesh, fine-grained, tender, buttery, and melting, very juicy, and exceedingly sweet and rich. Of the greatest merit ; ripe in October. The tree is a weak grower, makes neat pyramids, and bears well. DR. NELIS.—Fruit, small, two inches and a quarter wide and the same high; turbinate. Skin, clear dark lemon-yellow, thinly dotted with russet, and with a ramifying patch of brown round the stalk. Eye, open, with erect segments, set level with the surface. Stalk, green, an inch and a quarter long, slender, inserted without depression by the side of a fleshy lip. Flesh, yellowish, fine-grained, very tender, melt- ing, juicy, and sweet. A very fine pear; ripe in the middle of October. DR. TROUSSEAU.—Fruit, medium sized; pyriform, wide towards the apex. Skin, rough, greenish yellow, covered with numerous grey specks and russet flakes, and on the side next the sun it has a reddish brown tinge. Eye, open, sometimes without segments. Stalk, three- quarters of an inch long, woody, and inserted in a narrow cavity. Flesh, white, buttery, melting, and very juicy, sugary, and with a powerful aroma, A very excellent pear; ripe in December. Dr. Udale’s Warden. See Uvedale’s St. Germain. DONVILLE ( Poire de Provence ; Calot),—Fruit, medium sized ; pyri- form. Skin, smooth and shining green, at first grass-green, changing as it attains maturity to a fine lemon-yellow and marked with brown dots on the shaded side, with a tinge of dark lively red strewed with small grey dots next the sun. Eye, open, set in a small slightly plaited basin. Stalk, three-quarters of an inch long, sometimes fleshy at the base and inserted in a small cavity. Flesh, white, breaking, tender, and not gritty, with a sweet subacid and pleasant flavour. An excellent culinary pear; ripe from December to March. The tree is hardy but not a large grower; a good bearer, and succeeds well either on the pear or quince as a standard. Calvel considers this the same as the St. Pére of Duhamel, which he says is under a double denomination in the garden of the Museum of Natural History to signify the same pear. DOROTHEE ROYALE NOUVELLE.—Fruit, about medium size ; pyriform, uneven, and bossed in its outline. Skin, smooth, of an uniform clear deep lemon-yellow, with here and there a patch of cin- namon russet. Eye, open, with stout erect segments, set in a shallow basin. Stalk, an inch long, stout, inserted in a small hole. Flesh, very fine, melting, very juicy, and rich. . wae A first-rate pear, like a delicious Marie Louise. Ripe in the end of October. ¥F 434 THE FRUIT MANUAL. Dorothée Royale. See Beurré Diel. Double Calyce. See Deuw Tétes. DOUBLE FLEUR (Double Blossom).—Fruit, above medium size ; round and flattened. Skin, smooth, green, becoming yellow at matu- rity, reddish brown next the sun and strewed with small dots and markings of russet. Eye, small, set in a wide and shallow basin. Stalk, three-quarters of an inch long, set in a small cavity. Flesh, crisp and juicy. ; An excellent culinary pear ; ripe from January to April. The tree is very vigorous and hardy, succeeds as a standard either on the pear or quince, and is a good bearer. Double Philippe. See Doyenné Boussoch. Downham Seedling. See Hacon’s Incomparable. DOWNTON.—Fruit, medium sized, three inches long and two and a half wide ; oval, somewhat bossed in its outline. Skin, with greenish yellow ground, very much covered with patches and veins of dark and pale brown russet, particularly on the side next the sun, where it is completely covered and assumes a reddish brown tinge; in some parts the russet is quite smooth and in others rough. Hye, open, with erect segments set level with the surface. Stalk, three-quarters of an inch long, woody, inserted between two lips. Flesh, yellowish, not quite melting but tender, with an agreeable acidulous flavour which pre- dominates over both sweetness and aroma. An excellent pear; ripe in December. The tree is a vigorous grower on the pear and makes fine standards and pyramids, but it is a weak grower on the quince. It was raised by Mr. T. A. Knight, President of the Horticultural Society of London, and was named after Downton Castle, his residence in Herefordshire. DOYEN DILLEN.—Fruit, above medium size; pyramidal or pyri- form. Skin, yellow, very much covered with dots and patches of russet. Hye, small, half open, and set in a slight depression. Stalk, short, thick, and fleshy, inserted without depression. Flesh, buttery and melting, very juicy, sweet, and richly flavoured. An excellent pear ; ripe in November. DOYENNE D’ALENCON (Doyenné d'Hiver d’Alengon; Doyenné d’Hiver Nouveau; Doyenné Marbré; St. Michel d’Hiver ; Doyenné Gris d’Hiver Nouveau).—Fruit, medium sized, two inches and three- quarters long and two inches and a half wide; oval, narrowing with an abrupt concave curve towards the eye, so as to form a sort of snout of the apex. Skin, pea-green or greenish yellow when ripe, thickly dotted all over with large dots, which are sometimes grey and sometimes green, not unlike the colouring of Easter Beurre. Eye, small and open with short ovate segments, which are incurved and set in a narrow depression. Stalk, very short and generally stout, PEARS. 435 inserted in a small round cavity. Flesh, yellowish, tender, buttery and melting, slightly gritty at the core, but sweet, rich, and highly flavoured. A very excellent late pear, in use from December to February, and even till March. The tree is a vigorous grower, forms handsome pyramids, and is an abundant bearer. This has been considered synonymous with Easter Beurré, from which it is per- fectly distinct. It certainly somewhat resembles it in appearance, but the flavour is quite distinct, and it is a much superior fruit. The young shoots of Doyenné d’Alengon are quite distinct, the buds are plump, oval, and spreading, while in Easter Beurré they are more slender, conical, and adpressed to the shoot. Doyenné d’Automne. See Red Doyenné. Doyenné Benoit. See Buerré Benoit. Doyenné Blanc. See White Doyenné. DOYENNE BOUSSOCH (Alvertine; Beurré de Mérode; Beurré de Westerloo; Double Philippe; Nouvelle Boussoch).—Fruit, very large, three inches and a half high and the same wide; roundish obovate, or doyenné-shaped. Skin, lemon-coloured, covered with large, rough, russety dots. Hye, open, placed in a shallow basin. Stalk, short and stout, inserted in a narrow cavity. Flesh, yellowish white, tender, very melting, and juicy, with a fine brisk vinous juice, and a delicate, agreeable perfume. A handsome pear of good quality if eaten before it is too ripe. It is in use in October. DOYENNE DU COMICE (Comice).—Fruit, large, three inches wide and three inches and a half high; pyramidal or obovate, some- times rather uneven in its outline. Skin, lemon-yellow, with a greenish tinge, considerably covered with speckles and patches of pale brown russet, and particularly so round the eye and the stalk. Eye, small and open, with short, pomted segments, set in a considerable depression. Stalk, half an inch to an inch long, fleshy at the base ; sometimes curved, and inserted in a round narrow cavity ; sometimes very short and stout, and obliquely inserted almost at right angles with the fruit. Flesh, yellowish white, very tender, buttery, and melting, very juicy, rich, sweet, and delicately perfumed with a sort of cin- namon flavour. A most delicious pear; in use in the end of October, and continuing throughout November. Mr. André Leroy recommends that to preserve this as long in use as possible it is necessary to gather it early and dry ; and after placing it in the fruit-room to handle it as little as possible. The tree is a healthy grower and a pretty good bearer. It forms handsome pyramids on the quince. This valuable pear was raised in the Garden of the Comice Horticole at Angers, and the original tree first fruited in 1849. : Doyenné Crottié. See Red Doyenné. FF2 436 THE FRUIT MANUAL. DOYENNE DEFAIS (Defays).—Fruit, about medium size, two inches and a half wide and two inches and a half high; roundish obovate, or doyenné-shaped, bossed at the stalk end, and generally larger and longer on one side of the axis than the other. Skin, yellow, very much covered with cinnamon-coloured russet on the side next the sun, and more thinly on the shaded side. Hye, rather large and wide open, with long and broad segments, which are quite flat and reflexed, and set in a shallow depression. Stalk, about an inch long, set in a deep, wide, and furrowed cavity. Flesh, tender, buttery, melting, and very juicy, rich, sugary, and vinous, with a fine musky aroma. A most delicious pear; one of the best. Ripe in December. The tree is hardy, and a good bearer. DOYENNE DOWNIN G.—Fruit, medium sized, two inches and three-quarters wide and two inches and a half high; roundish, even, or bergamot-shaped. Skin, with a dull greenish yellow ground, and con- siderably mottled with large patches of brown russet. Eye, open, with long wide-spreading segments, set in a round even basin. Stalk, short and fleshy, inserted with scarcely any depression. Flesh, very white, rather firm, half melting, not very juicy, and with a pleasant flavour of anise. A good but not a high-class fruit; ripe in the last week of Sep- tember, and soon afterwards decays. It was found at Haute Perche, near Angers, in 1851, and was dedicated by M. André Leroy to fhe memory of Mr. A. J. Downing, the American pomologist. Doyenné Esterckman. See Beurré Sterckmans. Doyenné d’Eté. See Summer Doyenné. Doyenné Galloux. See Red Doyenné. Doyenné Gris. See Red Doyenné. Doyenné Gris d’Hiver Nouveau. See Doyenné d’ Alengon. DOYENNE GOUBAULT.—Fruit, above medium size; obovate, inclining to pyriform. Skin, pale yellow, with markings of russet about the stalk and the eye, and covered with russety dots. Eye, small, set in a rather deep oollow. Stalk, short and thick. Flesh, melting, juicy, rich, sugary and aromatic. An excellent pear; ripe in January. Doyenné d’Hiver d’Alengon. See Doyenné d’Alengon. Doyenné d’Hiver. See aster Beurré. Doyenné d’Hiver Nouveau. See Doyenné d’Alengon, Doyenné Jaune. See Red Doyenné. Doyenné de Juillet. See Summer Doyenne. Doyenné Marbré. See Doyenné d’Alengon. Doyenn’ Musqué. See Best de Montigny. PEARS, 487 DOYENNE SENTELETTE.—Fruit, about medium size; doyenné- shaped, even and regular in its outline. Skin, with a deep rich yellow ground, very much mottled and speckled with cinnamon-coloured russet, and with a crust of russet round the stalk; on the side next the sun it is washed with a pale crimson cheek when the fruit is fully exposed. Kye, very small and open, set in a shallow depression. Stalk, rather stout and woody, set on one side, in a round cavity. Flesh, tender, juicy, and without any marked character. An inferior fruit; ripe in the middle of October, and which soon becomes mealy. Doyenné de Paques. See Easter Beurré. Doyenné Pictée. See White Doyenné. Doyenné de Printemps. See Easter Beurré. Doyenné Rouge. See Red Doyenné. Doyenné Roux. See Red Doyenné. DOYENNE SIEULLE (Bergamotte Sieulle; Beurré Sieulle ; Siewlle).—Fruit, medium sized, two inches and a half wide and the same in height ; roundish turbinate or bergamot-shaped. Skin, smooth, uniform deep yellow all over, strewed with russet dots, and with a blush of crimson next the sun. Eye, small and open, set in a shallow depression. Stalk, an inch long, stout, inserted in a narrow, round cavity. Flesh, yellowish, half buttery, not very melting nor very juicy, sweet, and with an agreeable almond flavour. A fruit of variable merit. In some seasons I have found it excellent, and in others, as in 1868, I have noted it as ‘‘ only second-rate.” It ripens in November, This was discovered as a wilding by M. J. B. Clément Sieulle, gardener to the Duce de Choiseul, at Vaux Praslin, near Melun, and was first propagated in 1815. Drummond. See Charnock. Dry Martin. See Martin Sec. DUC ALFRED DE CRUY.—Fruit, large ; obtuse pyriform, regular and handsome. Skin, smooth, greenish yellow, with a thin crust of brown ruégset over the surface ; on the side next the sun it is tinged with pale brown. Eye, open and clove-like, set almost even with the sur- face. Stalk, an inch long, fleshy at the base, and inserted on the end of the fruit without depression. Flesh, yellowish, with a greenish tinge under the skin, not very juicy, but buttery, rich, and with a fine spicy flavour and perfume. An excellent pear; ripe in the end of November and beginning of December, and afterwards becomes pasty. I do not find this described in any other pomological work. I received it from M. J. de Jonghe, of Brussels, in 1864. Due d’Aremberg. See Beurré d Aremberg, 488 THE FRUIT MANUAL. DUC D’AUMALE.—Fruit, three inches high and two inches wide ; pyramidal, even in its outline, and not much unlike Marie Louise in appearance. Skin, greenish yellow, mottled all over with fine cinna- mon-coloured russet. Eye, very large and open, set on a level with the surface of the fruit. Stalk, an inch and a quarter long, obliquely inserted on one side of the axis in a small round cavity. Flesh, whitish, half buttery, slightly gritty, and not very juicy; sweet, and with a rich honied flavour. A second-rate pear, not sufficiently juicy; ripe in the first week in October, after which it soon decays at the core. This is a posthumous seedling of Van Mons, which first fruited with M. Bivort in 1847, Duc de Bordeaux. See Epine du Mas. Duc de Brabant. See Fondante de Charneu. DUC DE NEMOURS (Beurré Noisette ; Noisette).—Fruit, large and handsome, three inches wide and threeinches anda half long; obovate, narrowing abruptly with a concave curveto thestalk. Skin, lemon-yellow, covered with numerous minute russet dots, which are so thick as to almost form a crust over the surface. Eye, open, with reflexed seg- ments set almost level with the surface. Stalk, an inch to an inch and a half long, obliquely inserted with a fleshy swelling at the base. Flesh, yellowish white, tender, buttery, melting, and juicy, rich, sweet, and sprightly, with a fine musky flavour. A delicious pear; ripe in December. It has quite the texture, flavour, and aroma of Williams’ Bon Chrétien. The tree is very healthy and vigorous, a good bearer, and succeeds equally well on the pear or the quince. Raised by Van Mons, and sent to M. Poiteau, at Paris, in 1838, who named it in honour of M. Noisette, the nurseryman of that city. It was also sent in 1831, ae No. 1660, to M. Bouvier, of Jodoigne, who, when it fruited, named it Duc ie Nemours, Due d'Orléans. See Maréchal de la Cour. Duchesse. See Duchesse d’ Angouléme. DUCHESSE D’ANGOULEME (Duchesse; E'paronnais; de Pé- zénas).—Fruit, large, sometimes very large, three inches and a half wide, and three inches and three-quarters high, being the average of the larger size, but it is generally smaller; roundish obovate, very uneven and bossed in its outline. Skin, greenish yellow, changing to pale dull yellow, covered with veins and freckles of pale brown russet, and when grown in a favourable exposure against a wall it sometimes acquires a brownish cheek. Eye, open, with erect, dry segments, set in a deep, irregular basin. Stalk, an inch long, stout, inserted in a deep, irregular cavity. Flesh, white, buttery, and melting, with a rich flavour when well ripened ; but generally it is coarse-grained and half melting, juicy, and sweet, A dessert pear, sometimes of great excellence ; ripe during October PEARS. 489 and November. The tree is a vigorous and healthy grower, bears abundantly, and succeeds well either on the pear or the quince, forming handsome pyramids. When grown against a wall, and the fruit well thinned, the latier sometimes attain an enormous size. The original tree was observed by M. Anne-Pierre Audusson, nurseryman at Angers, growing in the garden of the farm of Eparonnais, near Champigné, in Anjou, and having procured grafts of it, he sold the trees in 1812 under the name of Poire des Eparonnais. In 1820 he sent a basket of the fruit to the Duchesse d’Angouléme, with a request to be permitted to name the pear in honour of her ; a request which was granted, and since that time it has borne its ‘present appella- on. DUCHESSE D’ANGOULEME PANACHEE.—This in every respect resembles the normal form from which it is a sport, and dis- tinguished by the wood, the leaves and the fruit being variegated with alternate green and yellow. It originated in the nurseries of M. André Leroy at Angers in 1840. DUCHESSE DE BERRY D’ETE (Duchesse de Berry de Nantes).— Fruit, below medium size, roundish obovate, even in its outline. Skin, smooth and shining, of a greenish lemon-yellow colour, strewed with small russet dots, a circle of thin pale russet round the eye, and a patch round the stalk, Hye, very small and closed with small, flat segments, and set even with the surface. Stalk, three-quarters of an inch long, woody, inserted on one side in a small cavity, with a fleshy lip on one side of it. Flesh, white, rather coarse-grained, and slightly gritty, crisp, and very juicy. Juice, cool and refreshing, sweet, and briskly flavoured. A good early pear; ripe in the end of August and beginning of September. Duchesse de Berry d’Hiver. See Uvedale's St. Germain. DUCHESSE DE BRABANT.—Fruit, medium sized; short pyri- form, even in its outline. Skin, very thin, smooth, and shining, greenish yellow, thickly strewed with russety dots, and with a patch of russet round the eye. Eye, large and open, set in a shallow basin. Stalk, an inch long, inserted without depression. Flesh, yellowish white, buttery and melting, very juicy and sweet, with a pleasant aroma. An agreeable and refreshing pear; ripe in November. DUCHESSE DE MARS (Comtesse de Lunay).—Fruit, medium sized; obovate. Skin, yellow, with a tinge of reddish brown next the sun, and considerably covered with brown russet. Hye, small and closed, set in a shallow depression. Stalk, an inch long, inserted with- out depression. Flesh, buttery, melting, juicy, perfumed, and well flavoured. An excellent dessert pear; ripe in November. The tree succeeds well as a standard, and is an abundant bearer. 440 THE FRUIT MANUAL. DUCHESSE D’ORLEANS (Beurré St. Nicholas; St. Nicholas).— Fruit, large and pyriform. Skin, yellow on the shaded side, but with a tinge of red on the side next the sun, mottled with greenish brown russet. Eye, open, set in a wide shallow basin. Stalk, three-quarters of an inch long. Flesh, yellowish white, melting, buttery, and juicy, with a rich, sugary, and vinous flavour, and fine aroma. A most delicious pear; ripe in October. DUNMORE. — Fruit, large; oblong obovate. Skin, greenish, marked with numerous dots and patches of brown russet, and with a brownish red tinge next the sun. Eye, small and open, set in a rather deep and’ narrow basin. Stalk, an inch and a half long. Flesh, yellowish white, buttery, and melting, with a rich, sugary flavour. A pear of excellent quality; ripe in September and October. The tree is very hardy and an abundant bearer, often producing fruit on the: young shoots. DURONDEAU (Beurré Durondeau ; De Tongre).—Fruit, large and handsome, regularly formed ; obtuse pyriform, and small at the stalk. Skin, shining, as if varnished, on the side next the sun, where it is of a lively crimson, marked with broken streaks of darker crimson, and covered with large grey russet dots; on the shaded side it is yellow, with a thin crust of cinnamon russet, and large russet dots. Eye, small and open, set in a rather deep cavity. Stalk, an inch long, very slender, and inserted on the end of the fruit. Flesh, very tender, melting, and very juicy, sweet, rich, and delicious. A first-rate and beautiful pear ; ripe in the end of October and begin- ning of November. The original tree exists in the garden of the late M. Durondean, at the village of Tongre-Notre-Dame, near Ath, in Belgium, EARLY BERGAMOT (Bergamotte Précoce).—Fruit, medium sized, two inches and a half high and two inches and three-quarters wide ; roundish, and considerably flattened at the apex. Skin, green at first, changing to pale greenish yellow as it ripens, and finely streaked with brownish red on the side which is exposed to the sun. Lye, set in a deep and slightly angular basin. Stalk, an inch long, stout, inserted in a small and shallow cavity. Flesh, yellowish white, melting, juicy, sugary, and agreeably perfumed. An early dessert pear, of second-rate quality ; ripe in August. The tree is a vigorous grower, an abundant bearer, and succeeds well as a standard. Early Beurré. See Ambrosia, Early Catherine (of America). See Karly Rousselet. Karly Charnock. See Charnock. Early Queen. See Muscat Robert. Early Rose Angle. See Citron des Carmes. PEARS. 441 EARLY ROUSSELET (De Chypre; Cypress; Early Catherine (of the Americans); Perdreauw ; Perdreaua Musquée; Rousselet Hatif).— Fruit, small; pyriform. Skin, smooth, yellow in the shade, and bright red next the sun, covered with grey dots. Eye, small, placed in a shallow basin. Stalk, an inch long, inserted without depression. Flesh, yellowish, crisp, tender, and juicy, sweet and perfumed. An early pear; ripe in the end of July and beginning of August. Early Sugar. See Amiré Joannet. EASTER BERGAMOT (Bergamotte de Bugi ; Bergamotte de Paques ; Bergamotte de Toulouse ; Paddington ; Roberts’ Keeping ; Royal Tairlon ; Tarling).—Fruit, medium sized; roundish turbinate, narrowing more towards the stalk than the eye. Skin, at first pale green, changing as it attains maturity to pale yellow, and thickly covered with numerous brownish grey dots. Eye, small, and set in a shallow basin. Stalk, an inch long, inserted in a shallow cavity. Flesh, white, slightly gritty, crisp, and melting, with a sugary and aromatic flavour. A dessert pear; in season from March to April. The tree is vigorous and hardy, will succeed as a standard, but requires the aid of a wall to have the fruit in perfection. This variety seems to have been introduced to this country at an early period, for according to Switzer there were trees of it in his time in existence at Hampton Court, which were growing against a wall said to have been erected by Queen Elizabeth, and which had every appearauce of having stoud there since that time. EASTER BEURRE (Beurré de la Pentecéte; Beurré Anglaise ; Beurré de Pdques; Beurré d’Hiver de Bruxelles; Beurré Roupp ; Beurré Roupé ; Bergamotte d’Hiver ; Bergamotte de Pentecéte; Berga- motte Tardive ; Canning ; Canning d’Hiver ; Doyenné d Hiver ; Doyenné de Péques; Doyenné de Printemps; Merveille de la Nature; Pastorale d’Hiver ; Du Patre; Philippe de Paques; Seigneur d’'Hiver ; Sylvange a’ Hiver).—Fruit, large; obovate. Skin, at first pale green, changing - as it attains maturity to yellowish green, thickly strewed with russety dots, which are larger on the side next the sun, and a few patches of thin brown russet, particularly round the stalk and the eye, and with sometimes a brownish tinge next the sun. Eye, small, with long narrow incurved segments, and set in a rather deep and uneven basin. Stalk, an inch long, stout, inserted in a narrow and pretty deep cavity. Flesh, white, buttery, and melting, very juicy, richly and highly flavoured. ‘A dessert pear of the highest merit; in use from January to March. The tree is hardy, a good bearer, and succeeds well either on the pear or quince stock. It frequently happens that this delicious pear is of an indifferent and insipid flavour, which is caused by unfavourable soil. If grown against a wall on a south exposure, it should be gathered before it is quite ripe, otherwise it is apt to become mealy. The best and richest flavoured fruit is either from a pyramidal or espalier tree. This originated in the garden of the monastery of the Capucins at Louvain, and was first distributed by Dr. Van Mons, 442 ‘THE FRUIT MANUAL. ECHASSERY (Best d’Echassery ; Best de Landry; Muscat de Vil- landry ; Viandry; Vert Longue d Hiver).—Fruit, produced in clusters of five or six, below medium size; roundish oval, smallest towards the stalk, and rounded at the eye. Skin, at first of a beautiful bright green, which changes in ripening to fine clear yellow, and covered with numerous dots and patches of greyish brown russet. Eye, small and open, with dry, broad, flat segments, and set in a shallow basin. Stalk, an inch and a half long, stout and fleshy, and inserted in a small and knobbed cavity. Flesh, white, buttery, and melting, with a rich sugary and musky flavour. An excellent dessert pear; in use from November to Christmas. The tree succeeds well as a standard, is vigorous and a good bearer, and may be grown either on the pear or quince stock, on the latter particularly it bears early and abundantly. It delights in a light, warm soil, but where it is wet and heavy the fruit is worthless, and the tree unhealthy. In Scotland and exposed situations it requires a wall. Forsyth makes this synonymous with Yat, which is a distinct variety. L’Echerrion. See Cassolette. Edouard’s Schmalzbirne. See Abbé Edouard. EDOUARD MORREN.—Fruit, large, three inches long and two and a half wide; obovate, narrowing abruptly towards the stalk. Skin, greenish yellow dotted with red, and with a reddish blush on the side next the sun. Eye, rather large and open, set in a wide depression. Stalk, about an inch long, inserted on the apex of the fruit, without a cavity. Flesh, tender, juicy, and melting, slightly gritty, sweet, rich, and finely perfumed. An excellent pear; ripe in October. Raised by M. Gathoy, a nurseryman at Liége, and supposed to have originated as across between Fondante de Brest and White Doyenné. It was named in honour of M. Edouard Morren, Professor of Botany in the University of Liége. ELISA D’HEYST.—Fruit, above medium size, or large; irregular oval, widest in the middle, and tapering towards the eye and the stalk. Skin, smooth and shining, yellowish green, clouded with russet about the stalk, and covered with russet dots. ye, closed, set in a deep, irregular basin. Stalk, half an inch long, stout, and inserted without depression. Flesh, melting, juicy, sugary, and richly flavoured. A first-rate pear; ripe in February and March. Ellanrioch. See Hampden’s Bergamot. ELTON.—Fruit, medium sized; oval. Skin, greenish, almost entirely covered with thin grey russet, and marked with patches of coarser russet, with a tinge of orange on the part exposed to the sun. Eye, small, very slightly depressed. Stalk, stout, inserted in a deep cavity. Flesh, firm, crisp, juicy, rich, and excellent. A first-rate pear; ripe in September, but does not keep long. It is frequently without a core and seeds, the flesh being solid throughout. This variety was brought into use by T, A. Knight, Esq., who discovered it PEARS. 448 growing in an orchard, in the parish of Elton, Herefordshire, in the year 1812, at which time he considered the tree to be about 170 years old, but without being able to trace anything of its origin. EMERALD.—Fruit, medium sized ; obovate, rather uneven in its outline. Skin, pale green, with pale brownish red next the sun, and covered with russety dots. Eye, open, with short, dry segments, set in a small irregular basin. Stalk, an inch and a half long, obliquely inserted in a small cavity. Flesh, buttery, melting, and richly flavoured. A first-rate pear; ripe in November and December. The tree bears well as a standard, and the fruit bears a considerable resemblance to Glou Morgeau. EMILE D’HEYST.—Fruit, above medium size, two inches and a half wide and three and a quarter long; oblong pyriform, undulating in its outline. Skin, bright yellow when ripe, marked with patches and veins of cinnamon-coloured russet. Eye, small, set almost even with the surface, and sometimes quite prominent. Stalk, about an inch long, set in a narrow, uneven cavity. Flesh, tender, very rich, buttery, and melting, juicy, exceedingly sugary, sprightly, and with a fine rose-water perfume. A most delicious pear; ripe in the end of October, but does not keep long, as it soon rots at the core. The tree is rather a weak grower, and bears well. It was raised by Major Espéren, of Malines, and named in honour of M. Emile Berckmans, of Heyst-op-den-Berg, who continued the collection of M. Espéren. Emile de Rochois. See Epine du Mas. ENFANT PRODIGUE.—Fruit, large ; roundish. Skin, with a pale yellow ground colour, almost entirely obscured with veins and mottles of cinnamon-coloured russet. Eye, large and open, with broad flat segments, set in a round basin. Stalk, very short and stout, set in an irregular cavity. Flesh, melting, buttery, and very juicy, sweet, and acidulous. A second-rate pear; ripe in February and March. Engelische Von Rom. See Angélique de Rome. Engelische Von Bordeaux. See Angélique de Bordeaua. Engelsbirne. See Ange. Engelsche Gesambert. See Angleterre. Englische Sommerbutterbirne. See Angleterre, Englische Butterbirne. See Angleterre. English Bergamot. See Autwmn Bergamot. English Beurré. See Angleterre. English Caillot Rosat. See Caillot Rosat. 444 THE FRUIT MANUAL. Epargne. See Jargonelle. Eparonnais. See Duchesse d’ Angouléme. EPINE DU MAS (Belle Epine du Mas; Buerré de Rochoir ; Beurré Rochechouart ; Colmar du Lot; Comte,de Limoges ; Duc de Bordeaux ; Emile de Rochois; Epine Dumas; Epine de Rochechouart).—Fruit, medium sized, three inches long and two and a half wide; pyriform. Skin, pale lively green, thickly covered with large dots and patches of brown russet on the shaded side; but next the sun marked with red- dish brown and orange. Eye, small and open, set in a deeply furrowed basin. Stalk, an inch long, stout, and inserted in a deep cavity, pro- minently knobbed round the margin. Flesh, tender, half melting, juicy, and sweet, with but little flavour. In use during November and December. Epine Dumas. See Epine du Mas. Epine @Eté. See Summer Thorn. Bpine @Eté Couleur de Rose. See Summer Thorn. Epine @Eté Vert. See Summer Thorn. Epine d’Hiver. See Winter Thorn. Bpine de Rochechouart. See Epine du Mas. Kpine Rose. See Summer Rose. Epine Rose d’Hiver. See Winter Thorn. Erzherzogin. See Archiduchesse d’ dutriche. Eselsmaul. See Bequesne, Eselstopf. See Bequesne. Espéren. See Bergamotte Espéren. ESPERINE (Grosse Lowise du Nord).—Fruit, large, two inches and a half wide, and three and a quarter long; obovate and blunt at the stalk, Skin, yellow, with a greenish tinge, considerably dotted with russet, and with patches of russet and a blush of red next the sun. Hye, large and open, set in a pretty deep basin. Stalk, an inch long, stout. Flesh, half melting, juicy, and rather gritty, sweet, sprightly, and perfumed. A good pear; ripe in November. Etourneau. See Winter Nélis. Excellentissime. See Fondante d’Automne, EYEWOOD.—Fruit, below medium size, two inches and a quarter PEARS. 445 wide, and two inches high; bergamot-shaped. Skin, very thick, green on the shaded side, becoming greenish yellow tinged with brown next the sun, and very much covered with pale brown russet, and large russet dots. Eye, small and open, slightly depressed. Stalk, an inch to an inch and a half long, slender, inserted in a small cavity. Flesh, yellowish, exceedingly tender and melting, very juicy, with a sprightly vinous flavour and a fine aroma. A very excellent pear ; ripe in October. The tree is very hardy, and a good bearer. This was raised by Mr. T. A. Knight, President of the Horticultural Society, and was named after Eyewood, near Kington, in Herefordshire, and not as has been stated, on account of the peculiar woodiness of the eye. Mr. Knight named all his seedlings after the residences of his friends. Fanfareau. See Hampden’s Bergamot. FELIX DE LIEM.—Fruit, small, two inches and a half high and the same wide; roundish turbinate, even and regular in its outline. Skin, very much mottled with dusky or dirty brown, much speckled, and here and there traces of broken crimson streaks. Eye, small and open, set in a neat round basin. Stalk, rather slender, woody, and inserted in a small round hole. Flesh, white, tender and melting, very juicy, sweet, cool and refreshing, but without much flavour. A good pear ; ripe in October and November. Ferdinand de Meester. See Colmar Demeester. FIGUE (Inconnue Angouléme; Pistolette; Prince “de Ligne; Knevett's).—F ruit, medium sized ; long pyriform. Skin, smooth, bright green on the shaded side, changing to yellowish green as it ripens, and next the sun of a dull dark red, and entirely covered with nume- rous dots and patches of brown russet. Hye, small and open, with short acute segments set in a shallow cavity. Stalk, an inch long, curved, and obliquely inserted under a fleshy lip. Flesh, white, tender, buttery, and melting, with a rich sugary and pleasantly per- fumed flavour. : An excellent early dessert pear ; ripe in September. The tree bears well as a standard. FIGUE D’ALENCON (Bonnissime de la Sarthe; Figue of De- caisne; Bonnissime; Fique d’ Hiver ; Gros Figue).—Fruit, large, four inches to four and a quarter long, and two inches and a half wide ; long pyriform or pyramidal, terminating in a knob or fleshy folds which envelop the stalk, uneven in its outline, and twisted in its axis. Skin, like that of a Marie Louise, of a uniform yellow ground colour, and speckled with patches of cinnamon russet, particularly round the eye, where it is entirely covered with it. Hye, open, with erect, narrow, stout segments, set in a shallow undulating basin. Stalk, an inch long, fleshy throughout nearly the whole of its length, and united to 446 THE FRUIT MANUAL. the fruit with fleshy folds. Flesh, close-grained, tender and melting, very juicy, sweet, richly flavoured, and with a fine aroma. A fruit of varying merit ; ripe in the middle and end of November. Tn 1864 I found some specimens coarse-grained, which rotted without melting ; but others to possess the description given above. Figue d’Hiver. See Figue d’Alengon. Figue Musquée. See Windsor. FIGUE DE NAPLES (Comtesse de Frénol; Vigne de Pelone).— Fruit, above medium size; oblong. Skin, greenish yellow, entirely covered with thin delicate russet, and dark reddish brown on the side next the sun. Eye, open, with very short segments, set in a wide, shallow basin. Stalk, three-quarters of an inch long, inserted without depression, frequently with a fleshy lip at the base. Flesh, greenish white, buttery, and melting, with a rich sugary flavour. An excellent pear; ripe in November. The tree is hardy and vigorous, and bears abundantly as a standard. M. A. Leroy makes a mistake in giving this as a synonyme of Figue d’Alengon. Fingal’s. See Hampden’s Bergamot. Fin Or @Eté. See Summer Franc Réal. Fin Or d’Hiver. See Winter Franc Réal. FIN OR DE SEPTEMBER. — Fruit, large; pyriform. Skin, smooth, bright green, becoming yellowish on the shaded side, and bright dark red next the sun, and covered with numerous brown dots. Eye, open, set in a rather deep and irregular basin. Stalk, an inch and a half long. Flesh, white, tender, and melting, with a flavour not unlike the Jargonelle. A dessert pear; ripe the end of August and beginning of September. Succeeds well as a standard, either on the pear or quince. FLEMISH BEAUTY (Belle des Flandres; Belle des Bois; Beurré des Bois; Beurré de Bourgogne; Beurré Davy; Beurre Davis ; Beurré ad Efingham; Beurré d'Elberg; Beurré Foidard; Beurré St. Amour ; Beurré Spence; Bosch Peer; Mouille Bouche Nouvelle; Brilliante ; Fondante des Bots; Gagnée & Heuze; Impératrice des Bois).—Fruit, large and obovate. Skin, pale yellow, almost entirely covered with yellowish brown russet on the shaded side, and reddish brown on the side next the sun. Hye, open, set in a small shallow basin. Stalk, an inch long, inserted in a rather deep cavity. Flesh, yellowish white, buttery and melting, rich and sugary. A first-rate pear ; ripe in September. To have this excellent pear in perfection it should be gathered before it is thoroughly ripe, otherwise it is very inferior in quality. This was discovered by Van Mons in the village of Deftinge, in Flanders, in 1810, and he brought it into notice by distributing grafts among his friends. PEARS. 447 FLEMISH BON CHRETIEN (Bon Chrétien Nouvelle; Bon Chrétien Ture; Bon Chrétien de Vernois).—Fruit, medium sized, obovate. Skin, greenish at first, but changing to yellow as it attains maturity, and thickly strewed with russety dots, which are thickest on the side next the sun. Eye, open, with short segments, set in a small and shallow basin. Stalk, an inch and a half long, inserted by the side of a fleshy swelling. Flesh, yellowish white, crisp, sweet, and perfumed. An excellent stewing pear ; in use from November till March. Flenr de Guignes. See Sans Peau. Florence @’ Kté. See Summer Bon Chrétien. FONDANTE D’AUTOMNE (Arbre Superbe; Belle Lucrative; Ber- gamotte Fiévée; Beurré d’Albret; Beurré Lucratif ; Excellentissime ; Grésiliére; Lucrate; Seigneur; Seigneur d’ Espéren).—Fruit, large, obovate, and handsomely shaped. Skin, lemon-yellow, with tinges of green over the surface, marked with patches of yellowish brown russet. Hye, small and open, set in a shallow basin. Stalk, long, fleshy at the base, and obliquely inserted without depression. Flesh, white, very tender, fine-grained, and melting, very juicy, sugary, and aromatic. A delicious autumn pear ; ripe during September and October. Fondante des Bois. See Flemish Beauty. FONDANTE DE BREST (Inconnue Cheneau; Cassante de Brest ; Beauté Hative).—Fruit, medium sized; pyriform. Skin, thin, smooth, and shining, bright green, changing to yellowish green as it ripens on the shaded side, and red mottled dark blood red next the sun, marked with grey dots. Eye, small and open, with slightly incurved segments, and set in a slight depression. Stalk, an inch and a half long, fleshy at the insertion, in a shallow depression. Flesh, white, firm, and crisp, and of a sweet, pleasant, and rose-water flavour. A dessert pear, of no merit; ripe in September. The tree is very vigorous, and an excellent bearer; succeeds well as a standard either on the pear or quince stock, particularly the latter, as it checks to a great extent its excessive vigour. FONDANTE DE CHARNEU (Belle Excellente; Beurré des Char- neuses ; Desirée Van Mons ; Duc de Brabant ; De Legipont ; Merveille de Charneu ; Miel de Waterloo).—Fruit, large, sometimes very large, the ordinary size being two inches and a half wide, and three inches -and a half long; pyriform, uneven in its outline. Skin, smooth, pale greenish yellow, with a faint tinge of red on the side next the sun, and thickly strewed with large russet dots. Eye, large and open, with erect, acute segments, set in a shallow uneven basin. Stalk, upwards of an inch long, slender, curved, and inserted without depression by 448 THE FRUIT MANUAL. the side of a fleshy lip. Flesh, tender, buttery, and melting, sugary, and richly flavoured. An excellent pear ; ripe in November. This was discovered as a wilding by M. Légipont growing on his property at Charneu, a village between Verviers and Aix la Chapelle, in the province of Liége, Belgium, in the beginning of the present century, FONDANTE DU COMICE.—Fruit, above medium size, even and regular in its outline. Skin, of an uniform shade of yellowish or pea- green, dotted with distinct russet dots, and covered with patches of grey russet; sometimes it has a faint tinge of red on one side. Eye, open, small, with erect acute segments, set in a very deep and smooth round basin. Stalk, straight, stout, and woody, also green like the skin, from half an inch to an inch long, and inserted obliquely, with a fleshy lip on one side of it. Flesh, crisp, and very juicy, sugary, and rich, and with that cold acidulous juice which is met with in St. Ger- main and Beurré d’Aremberg. An excellent pear; ripe in the beginning of November. FONDANTE DE CUERNE.—Fruit, medium sized; obovate. Skin, pale yellow, having the appearance of being blanched, like White Doyenné, smooth, and strewed with very minute brown dots, so small as to be hardly visible, and with sometimes a patch of cinnamon- coloured russet on some part of its surface. Eye, small and open, slightly depressed. Stalk, about three-quarters of an inch long, very stout and fleshy, and inserted in a shallow depression. Flesh, per- fectly white, half melting, juicy, and sweet, with very pleasant flavour and aroma. A superior pear, both in size and quality, to Buerré Giffard, which ripens at the same season, about the third week in August. Fondante de Jaffard. See Colmar d’ Aremberg. FONDANTE DE MALINES.—Fruit, large, even, and handsomely shaped; obtusely obovate, blunt at the stalk. Skin, smooth, of a uniform deep golden yellow colour, mottled all over with cinnamon- coloured russet ; on the side next the sun it is of a deeper yellow, and spotted with crimson dots. Eye, clove-like, set in a pretty deep de- pression. Stalk, about an inch long, fleshy at the base, and inserted in a narrow round cavity. Flesh, white, buttery, and melting, juicy, sweet, and with a fine perfume, A good dessert pear ; ripe in November and continuing till December. It rots at the core, and decays treacherously. Raised by Major Espéren, at Malines, in 1842. Fondante de Mons. See Passe Colmar. Fondante Musquée. See Summer Thorn. FONDANTE DE NEES.—Fruit, large ; long obovate. Skin, of a fine deep yellow colour, mottled and dotted all over with pale brown PEARS. 449 russet. Eye, small and open, with short erect segments level with the surface. Stalk, an inch long, thick, and fleshy, inserted on the end of the fruit without depression. Flesh, yellowish, buttery, not very juicy, and with a sprightly flavour. A second-rate pear; ripe in the middle of October. FONDANTE DE NOEL (Belle apres Noél; Belle de Noél; Bonne de Noél).—Fruit, medium sized; turbinate. Skin, yellow next the sun, covered with traces of russet and numerous russet dots, sometimes tinged with red on the side. Eye, closed, set in a broad, shallow basin. Stalk, long, obliquely inserted by the side of a fleshy lip. Flesh, melting, juicy, sweet, and well flavoured. December and January. Fondante de Panisel. See Délices d’Hardenpont. FONDANTE DE LA ROCHE.—Fruit, small, even and regular in its outline; obovate. Skin, entirely covered with cinnamon russet. Eye, open. Stalk, three-quarters of an inch long, curved. Flesh, yellow, buttery, melting, sweet, and agreeable. A second-rate pear ; ripe in the middle and end of September, but soon decays. FONDANTE DE SICKLER.—Fruit, about medium size; roundish, inclining to turbinate. Skin, smooth, of a bright and permanent pea- green, even when ripe, thickly covered with large brown russet freckles. Hye, open, with short, stout, erect segments, set in a wide and shallow basin. Stalk, an inch long, slender, inserted without depression by the side of a fleshy lip. Flesh, white, tender, and juicy, but of inferior flavour, the juice being quite watery. A very inferior pear; ripe in the end of November and beginning of December. FONDANTE VAN MONS.—Fruit, medium sized; roundish, and somewhat depressed. Skin, thin, and delicate, of a fine waxen yellow colour, mottled with very thin cmnamon coloured russet. Eye, open, with short and slightly recurved segments, set in a very shallow de- pression. Stalk, an inch long, set in a narrow and rather deep cavity. Flesh, white, juicy, melting, and sugary, with a slightly perfumed flavour. An excellent dessert pear ; ripe in September and October, but not so rich as Fondante d’Automne, which is ripe at the same time. FONDANTE DE WOELMET.—This has some resemblance both in shape and colour to Beurré de Rance. It has also the same coarse- ness of flesh, which has a greenish tinge under the skin. Very juicy, rather crisp, and with a fine brisk vinous flavour. An excellent pear, ripe in the middle of November ; and although it lacks richness of flavour, still it is excellent, and altogethet peculiar. Fontenay Vendée. See Jalousie de Fontenay. GG 450 THE FRUIT MANUAL. FORELLE (Trout ; Truite).—Fruit, medium sized ; oblong obovate, but sometimes assuming a pyriform shape. Skin, smooth and shining, of a fine lemon-yellow colour on the shaded side, and bright crimson on the side next the sun, covered with numerous crimson spots, which from their resemblance to the markings on a trout have suggested the name. Eye, small, set in a rather shallow basin. Stalk, an inch long, slender, inserted in a small shallow cavity. Flesh, white, delicate, buttery, and melting, with a rich, sugary, and vinous flavour. An excellent pear, in use from November till February. The trée is hardy, and a good bearer. FORME DE BERGAMOTTE.—Fruit, large, three inches and a quarter long and the same wide; round and bergamot-shaped, uneven in its outline, being somewhat angular and furrowed longitudinally at the stalk, but even and regular round the eye. Skin, rather rough to the touch, being covered with large, coarse russet freckles and patches over a greenish yellow or yellow ground. Eye, very small, and gene- rally without segments, set in a very deep hollow. Stalk, very short, stout, and woody, set in an uneven cavity. Flesh, half melting, rather coarse-grained, with a cold acidity, and a high perfume. An inferior fruit; ripe in the last week of October. FORME DE DELICES.—Fruit, medium sized; obovate. Skin, yellow, almost entirely covered with rather rough brown russet. Eye, open, with long segments, and prominently set level with the surface. Stalk, an inch long, inserted in a small, round, and even cavity. Flesh, tender, buttery, and melting, with a rich, sweet flavour. An excellent dessert pear; ripe in October and November. The tree is a good bearer, and succeeds well as a standard. FORTUNEE (Bergamotte Fortunée ; Fortunée Parmentier)—Fruit, below medium size ; roundish turbinate, uneven in its outline. Skin, deep yellow, covered all over with flakes and lines of brown russet. Eye, closed, deeply sunk. Stalk, three-quarters of an inch long, stout. Flesh, half-melting, juicy, and sweet. A stewing pear; in use from January till May. De Fosse. See Jargonelle. Franchipanne d’Automne. See Lansac. FRANCHIPANNE.— Fruit, medium sized; obtuse pyriform. Skin, smooth, pale lemon-yellow in the shade, and dark deep red next the sun, covered with numerous brown dots, and a few markings of russet. Eye, large, open, and set in a shallow basin, from which issue russet ramifications. Stalk, an inch long, stout, and curved, obliquely in- serted in a small narrow cavity. Flesh, white, rather gritty at the core, tender, buttery, and melting with an almost sweet perfumed PRARS. 451 flavour, supposed to resemble Franchipanne, from which circumstance the name is derived. A dessert pear; ripe in October and November. The tree is a vigorous grower, and succeeds well as a standard, either on the pear or quince stock. This is the Franchipanne of Duhamel, but evidently not of Merlet, which he describes as a.small green pear, ripe in August. By some, as Rivier and Du Moulins, the Dauphin is made synonymous with this, which is an error. FRANCOIS BERGIA.—Fruit, medium sized; obtuse obovate. Skin, uniform deep golden yellow, dotted with large russet dots. Eye, very small, closed, and inserted in a deep basin. Stalk, half an inch long, stout, and obliquely inserted on the end of the fruit. Flesh, coarse-grained, not very juicy, brisk, and not good. An inferior pear, which rots at the core in the end of October. Frane Réal @Eté. See Summer Franc Réal. Franc Réal Gros. See Angélique de Bordeaua. Frane Réal d’Hiver. See Winter Franc Réal. Franzosische Kiimmelbirn. See Besi d’Héry. FREDERIC DE PRUSSE (Friedrich Von Preussen). — Fruit, medium sized ; flattened turbinate. Skin, smooth, yellow, marked and radiated with green, which is a distinguishing character of the fruit, deep gold colour next the sun. Eye, small, open, and set in a consi- derably deep basin. Stalk, an inch and a half long, set in a small, slight depression, and frequently obliquely inserted by the side of a fleshy protuberance. Flesh, white, very juicy, half-melting, rich, sugary, and vinous. A beautiful and excellent dessert pear; ripe in October. The tree succeeds well as a standard. FREDERIC LE CLERC.—Fruit, above medium size ; short pyri- form. Skin, green at first, but changing as it ripens to yellow, slightly mottled with russet. Eye, open, set in a shallow basin. Stalk, an inch long, woody. Flesh, yellowish, buttery, melting, and very juicy, sugary, and rich. Ripe in November. FREDERIC DE WURTEMBURG (Medaille d'Or; Sylvestre d’ Automne ; Sylvestre d’ Hiver).—Fruit, large ; obtuse-pyriform. Skin, smooth, deep yellow, marbled and dotted with red on the shaded side, and of a beautiful bright crimson next the sun. Eye, large and open, placed almost level with the surface. Stalk, thick, an inch and a quarter long, inserted without depression. Flesh, very white, tender, buttery, and melting, rich, juicy, sugary, and delicious. A remarkably fine pear; ripe in October. In the year 1858 it was as finely flavoured as the Jargonelle. This was raised by Van Mons about 1812, and was dedicated, by request, to Frederick L, King of Wurtemburg. 6a2 452 THE FRUIT MANUAL. Friolet. See Cassolette. De Fusée. See Cuisse Madame. Gagnée a Heuze. See Flemish Beauty. GALSTON MUIRFOWL’S EGG.—Fruit, below medium size ; short obovate, narrowing towards the stalk and the eye, where it is flattened. Skin, greenish yellow, entirely covered with thin pale brown russet, and mottled with red next the sun. Eye, open, with short somewhat incurved segments, set in a wide, shallow basin. Stalk, about an inch long, inserted in a small close cavity, generally with a swollen protuberance on one side. Flesh, yellowish, tender, sweet, and juicy. An excellent Scotch pear with a peculiar aroma; ripe in the end of September. Gambier. See Passe Colmar. GANSEL’S BERGAMOT (Bonne Rouge; Brocas’ Bergamot ; Dia- mant; Gurle’s Beurré; Ive’s Bergamot ; Staunton).—Fruit, medium sized, three inches wide, and two and a half to three inches long; roundish, inclining to obovate, and flattened at the apex. Skin, greenish yellow on the shaded side, and reddish brown next the sun, the whole thickly strewed with russety dots and specks. Hye, small and open, with broad ovate reflexed segments, set ina shallow basin. Stalk, short and fleshy, half an inch long, inserted in a round, very shallow cavity, frequently between two bosses, or at least one. Flesh, white, buttery, melting but gritty, very juicy, rich, sugary, and aromatic, and having a strong musky flavour. A dessert pear of the highest merit; ripe during October and November. To have this delicious fruit in perfection, it is necessary the tree should be planted against a south-east wall. The tree is a shy bearer during the first period of its growth, but when it becomes aged it produces more abundantly, though the fruit is of smaller size. To increase its fruitfulness, it has been recommended to impregnate the flowers with the pollen of some other variety, such as the Autumn Bergamot. It is generally believed that this variety was raised from seed of the Autumn Bergamot by Lieut.-General Gansel, at his seat, Donneland Park, near Colchester, in 1768, and this rests upon a communication to that effect from David Jebb, Esq., of Worcester, nephew of General Gansel, to Mr. Williams, of Pitmaston. Mr. Lindley says, “The Bonne Rouge of the French is evidently the same sort, and the name must have been given it after its having been received from that country.” I am unwilling that any doubt should arise as to this esteemed favourite being a native fruit; but when I find, by the manuscript catalogue of the Brompton Park Nursery, that both the Bonne Rouge and Brocas’ Bergamot, which are acknow- ledged synonymes of Gansel’s Bergamot, were cultivated there in 1758, I am in- clined to doubt the correctness of the above statement, and as this catalogue is the earliest I have been able to procure of that nursery, it is possible that it was grown there at a much earlier period under both of these names. GANSEL’S LATE BERGAMOT.—Fruit, exactly similar in shape PEARS. 453 to Gansel’s Bergamot. Skin, green, thickly covered with russet dots and freckles, which sometimes form patches; it becomes yellowish green when ripe. Hye, open, with short segments, set in a rather deep saucer-like basin. Stalk, half an inch to an inch long, stout, fleshy at the insertion.. Flesh, white, rather coarse-grained and gritty, not very juicy nor melting. This is only a second-rate pear, and has not the musky flavour of the Gansel’s Bergamot. GANSEL’S SECKLE.—Fruit' not unlike the Seckle in shape, and also with much of the character of Gansel’s Bergamot on a small scale. The skin has a solid bright crimson cheek next the sun, which shades off to yellow on the opposite side; the shaded side is covered with a thin smooth crust of cinnamon-coloured russet, and the crimson cheek is strewed with distinct dots of grey russet. Eye, small and closed, with erect acute segments, set in a narrow and considerable basin. Stalk, generally short and stout, but sometimes three-quarters of an inch long, inserted in a narrow and rather deep cavity. Flesh, yellowish, rather coarse-grained and gritty, with a sweet, abundant, and very richly-sugared juice, and a high perfume, but not so much so as in Seckle. A first-rate pear; ripe in the beginning of November. A seedling raised by the late Mr. Williams, of Pitmaston, Worcester. It was obtained by crossing Seckle with Gansel’s Bergamot, GAUDRY.—Fruit, small ; roundish ovate, even in its outline. Skin, straw-coloured, covered with russet dots and patches. ye, clove-like, set in a shallow basin. Stalk, an inch and a quarter long, inserted in a narrow cavity. Flesh, white, juicy, and melting, brisk, vinous, and sweet, with a pleasant rosewater flavour. A rather good pear; ripe in the end of October and beginning of November. Garde Ecorse. See Gilogil. GENDEBIEN (Gendesheim ; Verlaine; Verlaine d’Etd). — Fruit, medium sized; obtuse-pyriform. Skin, pale greenish yellow, thickly covered with grey russety dots. Eye, small and open, with acute erect segments, placed in a shallow depression. Stalk, an inch long, inserted in a small cavity. Flesh, buttery, with a rich, sweet, and somewhat musky flavour. An excellent pear; ripe in October and November. The tree is hardy, an excellent bearer, and succeeds well as a standard. Gendesheim. See Gendebien. GENERAL DUTILLIEUL.—Fruit, large, three inches and three- quarters long, and two and three-quarters wide ; pyramidal, uneven in its outline. Skin, of a deep golden yellow colour, with a bright crimson cheek where it is exposed to the sun, and where.it is also covered with 454 THE FRUIT MANUAL. large crimson dots like Forelle and Louise Bonne of Jersey; where shaded the dots are cinnamon-coloured, and there is a patch of cinnamon russet round the stalk. Eye, very large and open, with large leaf-like segments set in a shallow depression. Stalk, three-quarters of an inch long, thick and fleshy. Flesh, rather firm, not very juicy, sweet, and agreeably flavoured. Ripe in the second week of September, when it soon becomes mealy and rots at the core. GENERAL TODTLEBEN.—Fruit, very large, four inches and a half long and nearly four wide; pyriform, ribbed round the apex. Skin, yellow, covered with dots and patches of brown russet. Eye, open, set in a wide furrowed basin. Stalk, an inch long, set in a small narrow cavity. Flesh, with a rosy tinge, very melting and juicy, slightly gritty, with a rich, sugary, and perfumed juice. A very excellent pear; in use from December to February. The tree is moderately vigorous, and bears abundantly. It was raised from seed sown in 1839, and the tree first produced fruit in 1855, when M. Fontaine, of Gheling in Belgium, named it in honour of General Todtleben, the gallant defender of Sebastopol—with whom it was my privilege to travel for two days during a visit I paid to Russia in 1869. German Baker. See Uvedale’s St. Germain. German Muscat. See Muscat Allemande. Gezeegende Peer. See Ah! Mon Dieu. Gibson. See Andrews. Giffard. See Beurré Giffard. GILOGIL (Bergamotte Geerard ; Bellegarde; Beurré Geerards ; Ciree d'Hiver ; Garde Ecorse ; Gil-6-gile ; Gilot ; Gobért ; Gros Gilot ; Gros Gobet ; Teton de Vénus).—Fruit, very large; roundish turbinate. Skin, yellowish in the shade and brownish next the sun, entirely covered with thin brown russet, so much so as to leave scarcely any of the ground colour visible. Eye, large, set in a deep and plaited basin. Stalk, an inch long, deeply inserted in a two-lipped cavity. Flesh, firm, crisp, sweet, and juicy. An excellent stewing pear, in use from November to February. The tree is hardy, an excellent bearer, and succeeds well as a standard. Gilot. See Gilogil. De Glace. See Virgouléuse. GLOU MORCEAU (Beurré de Cambron; Beurré d’ Hardenpont : Beurré de Kent; Beurré Lombard; De Cambron; Colmar a’ Hiver : Glow Morgeau de Cambron; Got Lue de Cambron; Goulu Morceau ; Hardenpont d’Hiver ; Linden d’ Automne; Roi de Wurtemburg).—Fruit, above medium size, three inches and a quarter long and two and three- quarters wide ; obovate, narrowing obtusely from the bulge to the eye and the stalk. Skin, smooth, pale greenish yellow, covered with PEARS. 455 greenish grey russet dots, and slight markings of russet. Eye, open, with long flat leafy segments set in a rather deep basin. Stalk, an inch and a half long, rather slender, inserted in a narrow cavity. Flesh, white, tender, smooth, and buttery, of a rich and sugary flavour. A first-rate dessert pear; in use from December to January. The tree is hardy and an excellent bearer, and succeeds well as a standard, except in cold and exposed situations, where it requires to be grown against a south wall. It succeeds well on the quince. I have remarked, when treating of Beurré d’Aremberg, that great confusion has existed between these two varieties. This was raised by Councillor Hardenpont at Mons. Van Mons named it Roi de Wurtem- burg, and received a handsome snuff box as an acknowledgment of the compliment from the King of Wurtemburg. Glou Morgeau de Cambron. See Glow Morgeau. Gobert. See Gilogil. GOLDEN KNAP.—This is a very small roundish turbinate russety pear, of no great merit. It is grown extensively in the orchards of the Border counties and in the Carse of Gowrie; and being a prodigi- ous and constant bearer, is well adapted for orchard planting where quantity and not quality is the object. Ripe in October. GOLDEN QUEEN.—Fruit, small, two inches and three-quarters long and two inches and a half wide; obovate. Skin, clear straw colour -and strewed with a few minute dots. Eye, very small and closed, set in a shallow narrow basin. Stalk, an inch long, curved, inserted with- out depression. Flesh, very tender and extremely juicy, sweet and highly perfumed. A delicious pear; ripe in September, but speedily rots at the core. It ought to be gathered beforé it changes colour. This was raised at the Royal Gardens, Frogmore, near Windsor, and was first exhibited in 1872. GOLDEN RUSSET.—Fruit, small; obtuse obovate. Skin, of a bright cinnamon russet. Hye, small, slightly open, set in a consider- able depression. Stalk, half an inch long, very stout and fleshy. Flesh, yellow, fine-grained, buttery and melting, juicy, sweet, and with a flavour resembling that of Marie Louise. An excellent little pear; ripe in October. Soon rots at the core. A seedling raised at the Royal Gardens, Frogmore, near Windsor, and first exhibited in 1863. Got Luc de Cambron. See Glou Morgeau. Goubault. See Beurré Goubault. Goulu Morgeau. See Glow Morgeau. Gracieuse. See Hampden’s Bergamot. 456 THE FRUIT MANUAL. Grand Monarque. See Catillac. Grand Muscat. See Muscat Robert. GRAND SOLEIL.—Fruit, large, two inches and three-quarters long and two inches and a quarter wide; roundish turbinate. Skin, very rough to the feel, entirely covered with dark brown russet of the colour of that which covers the Royal Russet apple. Eye, open, with long pointed segments, set in a pretty deep basin. Stalk, an inch anda quarter long, thick and fleshy, swelling out at the base into the sub- stance of the fruit. Flesh, white, coarse-grained, crisp, and very juicy, sweet, and with a pleasant flavour. A good but not first-rate pear; ripe in November. GRASLIN.—Fruit, large, three inches and a quarter long and two and a half wide; roundish obovate. Skin, greenish yellow, thickly sprinkled with green and russet dots. Eye, large and open, set almost level with the surface. Stalk, an inch long, thick and stout, in- serted without depression. Flesh, tender and melting, with a pleasant acidulous and musky flavour. A good pear; ripe in October and November. It receives its name from the family of Graslin, owners of the Chateau Malitourne, in the department of La Sarthe, where the pear was found. Gratioli. See Summer Bon Chrétien. Gratioli d’Hiver. See Beurré Diel. Gratioli di Roma. See Summer Bon Chrétien. Gratioli de la Toussaint. See Spanish Bon Chrétien. Great Bergamot. See Hampden’s Bergamot. Great Blanquette. See Large Blanquet. Great Rousselet. See Gros Rousselet. , GREEN CHISEL.—Fruit, very small, growing in clusters; roundish turbinate. Skin, green, with sometimes a brownish tinge next the sun. Eye, large and open. Stalk, three-quarters of an inch long, inserted without depression. Flesh, juicy, sweet, and slightly gritty. An old-fashioned early pear, of little merit ; ripe in August. The name Chisel is a corruption of the French name Choiseul. Green Sylvange. See Sylvange. Green Windsor. See Windsor. GREEN YAIR.—Fruit, below medium size; obovate. Skin, smooth, dark green, changing to yellowish green as it ripens, and strewed with patches and dots of russet. Eye, large, open, and prominent. Stalk, three-quarters of an inch long, obliquely inserted. Flesh, tender, juicy, and sugary. A good Scotch pear ; ripe in September. It was raised at Yair, on the Tweed, in Peeblesshire, PEARS. 457 Gresiliére. See Fondante d’ Automne. Grey Achan. See Chaumontel. Grey Doyenné. See Red Doyenné. Grey Goose. See Gros Rousselet. GROOM’S PRINCESS ROYAL (Matthews’ Eliza).—Fruit, medium sized ; roundish, very much like Hampden’s Bergamot. Skin, greenish, marked with russet, and with a brownish tinge next the sun. Eye, small and open, set in a slight depression. Stalk, short and thick, inserted in a pretty deep cavity. Flesh, buttery, melting, sometimes gritty, and sweet. A good second-rate pear; in use from January till March. Raised by Mr. Groom, a nurseryman at Clapham, near London, and afterwards sent out by his son-in-law under the name of Matthews’ Eliza. Gros Blanquet. See Large Blanquet. Gros Figue. See Figue d’ Alengon. Gros Fin Or d’Hiver. See Uvedale’s St. Germain. Gros Gilot. See Gilogil. Gros Gobet. See Gilogil. Gros Micet. See Winter France Réal. Gros Muscat. See Bourdon Musqué. Gros Muscat Rond. See Bourdon Musqué. Gros Musqué. See Muscat Robert. GROS ROUSSELET (Great Rousselet ; Gros Rousselet de Rheims ; Grey Goose; Roi d’Hté).—Fruit, medium sized ; obtuse pyriform, and rounded at the apex. Skin, yellowish green in the shade, but chang- ing as it ripens to a fine deep yellow colour, with brownish red next the sun, and thickly strewed with russety dots. Eye, small and open, set in a shallow basin. Stalk, an inch and a half to two inches long, thickest at the base, inserted in a small and sometimes two-lipped cavity. Flesh, white, tender, half-melting, very juicy, vinous, and musky. A good early pear; ripe in August and September. It is found only when grown in a warm and sheltered situation that it attains this per- fection ; generally it is apt to be harsh and sour if not properly ripened. A dessert pear; ripe in August and September. The tree is hardy and vigorous, but an indifferent bearer ; succeeds well either on the pear or quince stock, and is better as an espalier than a standard. This variety has been long cultivated in this country, being mentioned by Rea as the Great Russet of Remes in 1665. Gros Rateau. See De Livre. Gros Rousselet de Rheims. See Gros Rousselet, Gros St. Jean. See Citron des Carmes. 458 THE FRUIT MANUAL. Grosse Allongée. See Vicar of Winkjield. Grosse Cuisse Madame. See Jargonelle. Grosse Dorothée. See Beurré Diel. Grosse Jargonelle. See Windsor. Grosse Marie. See Maréchal de la Cour. Grosse Ognonet. See Summer Archduke. Grosse Sucrée. See Beurré Scheidweiller. Guernsey Chaumontel. See Chaumontel. Guillaume de Nassau. See Beurré Diel. Gurle’s Beurré. See Gansel’s Bergamot. Haberbirne. See Ah! Mon Dieu. HACON’S INCOMPARABLE (Downham Seedling).—Fruit, medium sized; roundish. Skin, pale yellowish green, with a mixture of brown, covered with numerous russety spots and markings of russet. Eye, small and open, with short narrow segments, set in a shallow basin. Stalk, an inch long, stout, and inserted in a wide shallow cavity. Flesh, white, buttery, and melting, with a rich, sweet, vinous, and musky flavour. A dessert pear of excellent quality; in use from November to January. The tree is hardy, vigorous, and a good bearer, and succeeds well as a standard. This esteemed variety was raised by Mr. J. G. Hacon, of Downham Market, Norfolk, about the year 1815, from a seed of a variety known in that county as Raynor’s Norfolk Seedling. Haghen’s d’Hiver. See Beurré Beauchamps. HAMPDEN’S BERGAMOT (Belle @’Aoit; Belle et Bonne; Belle de Bruselles; Belle sans Pépins; Beuzard; Belle de Luxembourg ; Bergamotte de Bruxelles; Bergamotte dEté Grosse; Bergamotte de Paysans ; Ellanrioch ; Fanfareau; Fingals; Gracieuse; Great Berga- mot ; Scotch Bergamot).—Fruit, large, three inches wide and two and a half high; roundish, and narrowing abruptly to the stalk, even and regular in its outline. Skin, pale yellowish green, covered with numerous russety and green spots, and sometimes with a tinge of brownish red next the sun. ye, open, set in a wide saucer-like basin. Stalk, long and slender, fleshy at the base, and inserted in a narrow cavity. Flesh, white, rather coarse-grained, buttery, sweet, and pleasantly flavoured. A second-rate pear; ripe in September, and which soon becomes mealy. The tree is hardy, an abundant bearer, and bears well as a standard. It succeeds well on the quince stock, and if grown against a wall produces fruit of an immense size. There is another variety, much smaller, which is also called Hampden’s Bergamot, and this is I think Bergamotte d’Eté of Duhamel. PEARS. 459 Hardenpont d’Hiver. See Glow Morgeau. Hardenpont de Printemps. See Beurré de Rance. Harvest Pear. See Amiré Joannet. Hativeau Blanc. See Summer Franc Réal. Hazel. See Hessle. Heere Peer. See Bergamotte d' Automne. HELIOTE DUNDAS (Henri Nicaise; Rousselet Jamnin).—Fruit, medium sized; pyriform, even and regularly formed. Skin, smooth, and somewhat shining, lemon-yellow, with a brilliant red cheek, dotted with large dark red specks. Eye, small, and deeply set. Stalk, up- wards of an inch long. Flesh, white, half-buttery, and not very juicy ; very sweet, brisk, and perfumed. A very showy but very worthless pear; ripe in October, and soon rots at the core. Henbirn. See Amiré Joannet. HENKEL D’HIVER (Beurré Beauchamp of Dittrich, not of Leroy; Henkel’s Schmalzbirne).—Fruit, medium sized ; ovate in shape, even and regular in its outline. Skin, almost entirely covered with a thin crust of pale brown or cinnamon-coloured russet, except on the shaded side, where it is yellow, or greenish yellow, and dotted with russet of the same colour. Eye, small and open, set in a shallow basin. Stalk, an inch long, fleshy at the base, and set in a small cavity. Flesh, quite white, very melting, tender, and juicy. Juice, abundant, very sprightly, and with a fine rose-water aroma. A first-rate pear; ripe in the middle and end of October. Tree vigorous, and a good bearer, and succeeds equally well on the pear or the quince stock. This is a seedling of Van Mons, and named by him in compliment to Henkel the chemist. Dr. Diel received grafts of it from Van Mons in 1815. Inthe Dictionnaire de Pomologie, M André Leroy ‘makes this synonymous with Beurré Beauchamp, a variety obiained by a gentleman of that name, and which is found in the supple- ment to the first series of Van Mons’ Catalogue as ‘‘92 Beauchamp: par son patron.” But Henkel d’Hiver is in the second series as No. “670; par nous.” I cannot believe them to be the same. Henkel d’Hiver I have always found an ex- cellent fruit ; while Beurré Beauchamp was never good, and Diel says the former “ has no red on it,” and he describes the latter as “ very like Beurré Blanc, reddish on the sunny side.” I never saw Henkel d’Hiver with red upon it. HENRI CAPRON.—Fruit, medium sized; egg-shaped. Skin, pale yellow, mottled with pale brown, sprinkled with flakes and dots of delicate russet. Eye, nearly closed. Stalk, three-quarters of an inch long, stout. Flesh, yellowish white, buttery, and highly aromatic. A second-rate pear ; ripe in October and November. Henri Nicaise. See Heliote Dundas. Henri Quatre. See Henry the Fourth. 460 THE FRUIT MANUAL. HENRIETTE (Belle Henriette ; Henriette Bowvier).—Fruit, about medium size; roundish obovate. Skin, pale yellow, covered with patches and network of smooth cinnamon-coloured russet, and some- times with an orange tinge next the sun. Eye, small, and almost level with the surface. Stalk, an inch or more in length, inserted without depression. Flesh, very tender, buttery, and melting, very rich and sugary, with a fine perfume. A very fine pear; ripe in the beginning and middle of December. Raised by M. Bouvier, of Jodoigne, in 1825. Henriette Bouvier. See Henriette. HENRY THE FOURTH (Henri Quatre ; Jacquin).—Fruit, below medium size; obtuse pyriform. Skin, greenish white, becoming deep lemon-yellow as it attains maturity, entirely covered with fine cmnamon- coloured russet, and with a tinge of dull red next the sun. Eye, small and open, with short segments, and set in a shallow basin. Stalk, about an inch long, obliquely inserted, without depression, by the side of a fleshy lip. Flesh, white, rather coarse-grained, tender, half-melt- ing, juicy, with a rich, sweet, and aromatic flavour. A delicious little dessert pear; ripe in September and October. Tree, hardy, and an excellent bearer, succeeds well as a standard, and thrives excellently on the quince. Hepworth. See Welbeck Bergamot. Herbst Bergamotte. See Bergamotte d’ Automne. Herbstjargonelle. See Ah! Mon Dieu. Herfst of Laate. See Bergamotte d’ Automne. HESSLE (Hazel ; Hessel).—Fruit, below medium size; turbinate. Skin, greenish yellow, very much covered with large russety dots, which give it a freckled appearance. Hye, small and open, slightly depressed. Stalk, an inch long, obliquely inserted without depression. Flesh, tender, very juicy, sweet, and with a high aroma, An excellent market-gardening pear; ripe in October. The tree is hardy, vigorous, and a most abundant bearer. It forms a fine standard, succeeding in almost every situation, and particularly in the northern elimates, where the more tender varieties do not attain perfection. It is grown to a large extent as a market pear, and is one of the best and most remunerating to the grower. It takes its name from the village of Hessle, in Yorkshire, where it was first discovered. His. See Adele de St. Denis. Holland Bergamot. See Bergamotte de Hollande. Hollandische Bergamot. See Bergamotte de Hollande. Hollandse Bergamot. See Bergamotie d’ Automne. Hubard. See Beurré d’ Amanlis. PEARS. 461 Humble-Bee Pear. See Bourdon Musqué. Huntingdon. See Lammas. HURBAIN D’HIVER.—Fruit, small, two inches and a quarter broad and the same high ; bergamot-shaped, even and handsome in its outline. Skin, with a fine bright red cheek on the side next the sun, and fine golden yellow in the shade, strewed and mottled with patches of thin cinnamon-coloured russet, and with a patch of russet round the stalk. Eye, small and open, with short erect segments, set in a wide, shallow basin. Stalk, slender, very short, inserted in a small hole. Flesh, yellowish, juicy, melting, rather coarse-grained, sweet, and with- out much perfume. A second-rate pear ; ripe in the beginning of November, when it rots almost immediately. HUSSEIN ARMUDI.—Fruit, below medium size; obovate. Skin, smooth, bright green at first, changing to greenish yellow as it attains maturity, and with a slight trace of russet strewed with brown russety dots. Eye, open, with long acuminate reflexed segments, set in a shallow basin, Stalk, an inch long, stout, and inserted in a small cavity. Flesh, whitish, rather gritty at the core, tender, very juicy, and melting, and of a rich, vinous, sweet flavour. A dessert pear; ripe in September. Tree, vigorous and healthy, and succeeds well as a standard. Huyshe’s Bergamot. See Huyshe’s Prince of Wales. HUYSHE’S PRINCE CONSORT.—Fruit, very large ; oblong, un- even and bossed in its outline.’ Skin, grass-green, which it frequently retains, even when ripe, but becoming sometimes yellowish green; it . is thickly covered with large russet dots, which round the stalk are so dense as to form a russet patch. Hye, rather small and open, set in a rather deep and uneven basin. Stalk, an inch long, stout and woody, inserted in a line with the axis of the fruit in a small cavity. Flesh, yellowish, with a greenish tinge, melting, but not buttery, being rather crisp, very juicy, sweet and vinous, with a very powerful and peculiar flavour unlike any other pear. A delicious pear, of first-rate quality; ripe in the end of November. Raised by the Rev. John Huyshe, of Clysthydon, Devon, from Beurré d’Arem- berg, fertilised by Passe Colmar. HUYSHE’S PRINCE OF WALES (Huyshe’s Bergamot).—Fruit, large ; roundish oval, even in its outline. Skin, covered with cinnamon- coloured russet, finely reticulated on a lemon-yellow ground. Eye, small and open, with erect tooth-like segments, like that of Haster Beurré, and set in a considerable basin. Stalk, an inch long, stout and woody, somewhat obliquely inserted in a round and rather open cavity. Flesh, yellowish white, tender, melting, and juicy, richly 462 THE FRUIT MANUAL. flavoured, and with an aroma similar to that of the Autumn Ber- gamot. ; A first-rate pear; ripe in the end of November, and keeps till January. Raised from Gansel’s Bergamot by Rev. John Huyshe, of Clysthydon, Devon. HUYSHE’S PRINCESS OF WALES.— Fruit, medium sized ; oblong, even in its outline, and abrupt at the stalk. Skin, in colour | like that of a handsome Marie Louise, a lemon-yellow ground, sprinkled with patches, veins, and dots of pale cinnamon-coloured russet. Eye, small and open, with narrow, erect segments, placed in a shallow de- pression. Stalk, an inch long, stout and woody, somewhat obliquely inserted in a round and rather wide cavity. Flesh, of a deep yellow colour, fine-grained, very melting, abundantly juicy, and richly flavoured, with a very high aroma. A very excellent pear; ripe in the end of November. Raised by Rev. John Huyshe, of Clysthydon, Devon. HUYSHE’S VICTORIA.—Fruit, medium sized; oval or almost cylindrical, flattened at the ends. Skin, yellowish, freckled and veined with russet. Eye, small and open, set in a shallow depression. Stalk, very short and thick, inserted without depression on the end of the fruit, and sometimes obliquely inserted as in Beurré d’Aremberg. Flesh, yellowish, melting, rather gritty at the core, juicy, rich, sugary, and vinous. A first-rate pear ; in use during December and January. Raised by Rev. John Huyshe, of Clysthydon, Devon. Impératrice de Bois. See Flemish Beauty. IMPERIALE (Impériale a Feuilles de Chéne; Oak-leaved Imperial). —Fruit, medium sized; obtuse pyriform. Skin, smooth, at first bright grass-green, changing successively to yellowish and bright yellow as it attains maturity. Eye, small and open, with acute reflexed segments, and set in a very shallow basin, almost even with the surface. Stalk, an inch long, inserted in a small cavity. Flesh, fine-grained, crisp, and juicy, with a sweet and somewhat aromatic flavour. A dessert pear of little merit except when grown against a wall; ripe during April and May. The tree is very vigorous and hardy, and is remarkable for the singularity of its foliage, the leaves being so indented and puckered as to give them the appearance of being sinuated like those of the oak, but which is not the case, as it is only caused by the un- dulations. Impériale a Feuilles de Chéne. See Impériale, Inconnue Angouléme. See Figue. Inconnue Cheneau. See Fondante de Brest. LINCONNUE (L’Inconnue Van Mons).—Fruit, large and pyriform. PRARS. 468 Skin, rough to the feel, greenish yellow, covered with large grey dots and patches of cinnamon-coloured russet. Eye, small, and sometimes wanting, set in a deep basin. Stalk, an inch to an inch and a quarter long, inserted without depression. Flesh, yellowish, firm, very juicy, rich, and sugary, with an agreeable aroma. A very excellent winter pear; ripe in February. Inconnue la Fare. See St. Germain. Invalides. See Colmar des Invalides. Isambert le Bon. See Brown Beurré. Ive’s Bergamot. See Gansel’s Bergamot. Jackman’s Melting. See Kin Edward's, Jacquin. See Henry the Fourth. JALOUSIE.—Fruit, above medium size; obovate, and sometimes obtuse pyriform. Skin, yellowish green, entirely covered with cin- namon-coloured russet, and with a dark reddish brown next the sun. Eye, small and open, with short dry segments, set in a wide and rather deep basin. Stalk, an inch long, frequently obliquely inserted by the side of a flat protuberance. Flesh, whitish, juicy, and melting, with a rich and pleasant flavour. A dessert pear; ripe in October, but to have it in greatest perfection should be gathered from the tree before it ripens. The tree is hardy and vigorous on the pear, but is sickly and languishing on the quince. JALOUSIE DE FONTENAY (Belle d’Esquermes ; Fontenay Vendée; Jalousie de Fontenay Vendée).—¥ruit, medium sized, two inches and a half wide and three inches and a quarter long ; obtuse pyriform. Skin, greenish yellow, tinged with red on the exposed side, and covered with russety dots and patches. Eye, open, deeply set. Stalk, an inch long. Flesh, white, buttery, melting, and richly flavoured. An excellent pear ; ripe in October and November. JAMINETTE (Austrasie; Banneaus; Belle d’ Austrasie; Bergamotte @ Austrasie; Colmar Jaminette; Crasanne d’Austrasie; Joséphine ; Maroit; Pyrole; Sabine d’ Hiver).—Fruit, medium sized; turbinate. Skin, pale yellowish green, thickly covered with brown dots, and marked with cinnamon-coloured russet next the sun and round the stalk. Eye, open, with long reflexed segments, set in a rather deep basin. Stalk, about an inch long, stout, and rather obliquely inserted without depres- gion. Flesh, white, very juicy and melting, sugary, vinous, and aromatic. A first-rate pear ; in use from November to January. JARGONELLE (Beau Présent; Belle Vierge; Beurré de Paris ; Chopine; Cueillette; Epargne; De Fosse; Grosse Cuisse Madame ; Mouille Bouche d@’Hté; Sweet Summer; St. Lambert ; St. Samson; De 464 THE FRUIT MANUAL. la Table des Princes).— Fruit, large and pyriform. Skin, smooth, greenish yellow, with a tinge of dark brownish red next the sun. Lye, large and open, with short, stout, blunt segments, set in a shallow basin. Stalk, about two inches long, slender, and obliquely inserted without depression. Flesh, yellowish white, tender, melting, and very juicy, with a rich, vinous flavour, and slight musky aroma. A well-known dessert pear; ripe in August. The tree is healthy and vigorous, with strong pendant shoots ; succeeds well as a standard, but in northern climates requires a wall. There is no part of the king- dom where it will not attain the greatest perfection by being grown against a wall, and in many parts of the north, where the situation is sheltered, though not produced of a large size, still it ripens thoroughly as a standard. In the city of Perth it may be seen wherever there is a space of ground sufficient to plant it. Never did bourgeois of Rheims exhibit more partiality for his favoured Rousselet than the citizen of Perth does for his adopted Jargonelle. It is difficult to say at what period this old favourite was first introduced to this country, but the first mention we have of it is by Switzer. Jargonelle d’Automne. See Ah! Mon Dieu. Jargonelle of Merlet. See Bassin. JEAN DE WITTE.—Fruit, rather below medium size; obovate. Skin, smooth, bright green, changing to bright yellow as it attains maturity, covered with many small dots and markings of thin cinna- mon coloured russet. Eye, small and closed, set in a considerable depression. Stalk, an inch or more in length, inserted in a small shallow cavity. Flesh, yellowish, fine-grained, buttery, and melting, of a rich, sweet, and aromatic flavour, not unlike the Glou Morceau. An excellent dessert pear; in use from January to March. Tree vigorous and healthy, and an excellent bearer as a standard. Succeeds well on the quince. Jeanette. See Amiré Joannet. JERSEY GRATIOLI (Bedminster Gratioli ; Norris’ Pear).—Fruit, above medium size; roundish obovate. Skin, greenish yellow, covered with large, rough, russet spots, and tinged with pale brown next the sun. Hye, open, set in an even, shallow basin. Stalk, an inch long, in a narrow cavity. Flesh, yellowish white, very melting, rich, sugary, and with a fine, sprightly, vinous flavour. A dessert pear of the highest excellence ; ripe in October, and keeps but a short time. The tree is an excellent bearer as a standard, hardy, and vigorous. This variety is known in Jersey by the name of Gratioli, and under this name it had for some years been grown by Mr. Norris, of Sion Hill, Isleworth; but as Gratioli_is the Italian name of Bon Chrétien d’Eté, to prevent confusion, Mr. Robert Thompson named the present variety Jersey Gratioli. It must have been a considerable time in this country, as there is a tree growing in the garden of H. M. Bucknall, Esq., of Bedminster Lodge, near Bristol, which he considers (1856) to be PEARS. 465 50 years old. I am indebted to Mr. Bucknall for grafts and specimens of the fruit. T received grafts, and specimens also, from Mr. Norris, and I found that they are both one variety. JEWESS (La Juive).—Fruit, medium sized, two inches and a half wide and three inches long; pyramidal or roundish obovate. Skin, of a uniform pale yellow colour, mottled with pale brown russet, and thickly covered with russet dots. Eye, small and open, with short, erect segments, even with the surface. Stalk, about an inch long, stout, and tapering into the fruit, or obliquely inserted. Flesh, yellowish, buttery, and melting, very juicy, sugary, and rich. A most delicious pear ; ripe in December. In 1867 it ripened in the beginning of November, and was inferior in quality. This was raised by Major Esperen, of Malines, and first fruited in 1843. It re- ceived its name from growing against a wall of his garden which bounded the street called Rue des Juifs. Joannet. See Amiré Joannet. Johannisbirn, See Amiré Joannet. John. See Monsieur Jean. JOHN MONTEITH.—Fruit, medium sized ; angular towards the eye, where it is somewhat four-sided. Skin, bright lively green, changing as it ripens to yellowish green, a pale green. Eye, small, and half open, with short, rigid segments, and set in a plaited basin, small. Stalk, an inch and a quarter long, inserted in a small cavity, with a fleshy swelling on one side. Flesh, greenish yellow, buttery, melting, sweet, and pleasantly flavoured. A dessert pear of good quality, highly esteemed in the Perthshire orchards. John Dory. See Monsieur Jean. Jolimont. See Summer Doyenné. JOLY DE BONNEAU.— Fruit, above medium size; curved obovate. Skin, pale green, strewed with spots and veins of brown russet. Eye, open, set in a narrow depression. Stalk, an inch long, obliquely inserted, stout, woody, and inserted on the apex of the fruit without depression. Flesh, white, with a pink tinge, fine-grained, melting, juicy, sugary, and vinous. A first-rate pear ; in use from the middle till the end of December. Joséphine. See Jaminetie. JOSEPHINE DE MALINES.—Fruit, about medium size. Skin, yellow, with a greenish tinge on the shaded side, and with a tinge of red on the side next the sun; the whole surface strewed with large russet spots. Eye, open, set in a rather shallow depression. Stalk, three-quarters of an inch long, stout, and inserted in a narrow cavity. Flesh, yellowish, with a tinge of red, melting, and very juicy, sugary, vinous, and richly flavoured, with a high rose-water aroma. HH 466 THE FRUIT MANUAL. A most delicious pear ; in use from February till May. The tree is hardy, and an excellent bearer. It was raised by Major Esperen, of Malines, in 1830, and was named in com- pliment to his wife. La Juive. See Jewess. JULES BIVORT.—Fruit, rather large and handsome ; obovate, even and regular in its outline. Skin, golden yellow, with a warm orange glow on the side next the sun, mottled and speckled all over with cinnamon-coloured russet. Eye, quite open and clove-like, set in a shallow uneven basin. Stalk, an inch long, woody, stout, rather obliquely inserted. Flesh, white, buttery, melting, and very juicy, with sometimes an astringent flavour. A second-rate pear; ripe in the middle of October. JULES DELLOY.—Fruit, rather small and roundish obovate. Skin, yellow, covered with speckles and network of cinnamon-coloured russet. Hye, large and open, with long segments. Stalk, an inch long, stout, inserted without depression. Flesh, melting, and of infe- rior quality, pasty, and flavourless. An inferior pear, which becomes pasty in December. Just. See Bassin. JUVARDIEL.—A rather small fruit, of obtuse obovate shape, golden yellow colour, covered with large russet dots. Eye, large and open. Stalk, an inch long, obliquely inserted. Flesh, crisp, coarse-grained, and breaking, of an inferior flavour. An inferior pear ; ripe in October. Kaissoise. See Beurré d’ Amanlis. Kartoffel. See Colmar d’ Aremberg. Kaizer Alexander. See Alexandre de Russie. Keele Hall Beurré. See Styrian, De Kienzheim. See Vallée Franche. KILWINNING.—Fruit, medium sized ; oblong, somewhat like the Bishop’s Thumb. Skin, dark green, strewed all over with grey dots, here and there marked with patches of russet, brownish red next the sun, but changing as it ripens to yellowish green and a livelier red. Eye, large and prominent, almost closed, with long, broad, erect segments, not depressed. Stalk, one inch and a quarter long, inserted obliquely, without depression, Flesh, yellowish white, tender, pleasant, and with a strong perfume. A second-rate pear; ripe in October. KINGSESSING.—Fruit, large, three inches and a quarter wide and three inches high ; roundish, even, regular and handsome. Skin, of a deep golden yellow ground, and finely mottled and freckled with bright PEARS. . 467 warm brown russet. Eye, open, with erect acute segments, set in a deep rather uneven basin. Stalk, short and very fleshy at the base, where it is inserted without depression. Flesh, coarse-grained and rather gritty, sweet, not very juicy, and with little flavour. An inferior American pear; ripe in October. King Pear. See Caillot Rosat. KING EDWARD'S (Jackman’s Melting).—Fruit, very large, some- times five inches and a half long and three inches and a half wide ; pyriform, rather uneven in its outline, and inclined to be bossed. Skin, smooth, shining, of a beautiful grass-green, which becomes yellowish green, dotted with dark green dots on the shaded side, and on the exposed side it is entirely covered with a deep but bright brownish red, and thickly covered with grey russet dots. Hye, open, with large erect segments rather deeply set in an uneven basin, which is ridged round the margin. Stalk, an inch to an inch and three-quarters long, stout and woody, inserted without depression on the apex of the fruit. Flesh, white, or slightly tinged with yellow, slightly gritty at the core, but half melting, very juicy, sweet, and acidulous, with a slight rose- water perfume. This is the largest melting pear, and, though not of the highest merit, it is well worthy of cultivation for its size and quality combined. In the north it seems to succeed very well, my friend, the Rev. Wm. Kingsley, of South Kilvington, near Thirsk, having grown it of excel- lent quality. It ripens in September in the south, and during October and November in the north. It is so like Uvedale’s St, Germain as to be at first sight taken for that variety. King William Pear. See Ananas d’ Eté. Kiss Madame. See Cuisse Madame. Kleine Engelsbirne. See Ange. Kleine Wasserbirne. See Ange. Knevett’s Pear. See Figue. Knevett’s New Swan’s Egg. See Muirfowl’s Egg. Knight’s Monarch. See Monarch. Knoop’s Ananasbirne. See Ananas. Konge. See Windsor. Kornbirn. See Amiré Joannet. Kronbirne. See De Livre. Kimmelbirne. See Besi d Héry. Lady’s Buttock. See Cuisse Madame. Lady's Thigh. See Cuisse Madame. Lafare. See St. Germain. HH 468 THE FRUIT MANUAL. LAMMAS (Huntingdon).—Fruit, below medium size, pyramidal, regular, and handsome. Skin, pale yellow, streaked with red, and covered with red on the side next the sun. Eye, open, very slightly depressed. Stalk, half an inch long, inserted without depression. Flesh, tender, juicy, and melting, with an agreeable flavour. Ripe in the beginning and middle of August. The tree is hardy, and a very abundant bearer. Lammas [of the Americans]. See Sechle. Lammas [of the Scotch]. See Crawford. LANSAC (Dauphine ; Lechfrion d’ Automne).—Fruit, medium sized, roundish. Skin, smooth, yellowish green, becoming pale yellow as it ripens, covered with numerous minute dots. Lye, small and open, not depressed. Stalk, an inch long, inserted without depression by the side of a fleshy protuberance. Flesh, yellowish white, melting, juicy, sweet and richly flavoured. A dessert pear; ripe from November to January. The tree is healthy and a’ good bearer, succeeds well as a standard ; on the quince the fruit is produced much larger than from the pear stock. This variety originated at a village named Hazé, near Tours, in France, of which Madame de Lansac, governess to the Dauphin, afterwards Louis XIV. of France, was superior, and was named in honour of her. The name of Dauphin also originated in connection with this circumstance. LARGE BLANQUET (Great Blanquette ; Blanquet Gros @Eté; Roi Louis ; Blanquet Musqué ; Musette d’ Anjou).—Fruit, below medium size; obtuse pyriform. Skin, smooth, of a beautiful deep yellow colour, with a tinge of red next the sun, covered with numerous dots, which are reddish next the sun and greenish in the shade. Lye, large and open, with rather long dry segments and set almost even with the surface. Stalk, three-quarters of an inch long, stout, and fleshy, and set in a small round depression. Flesh, whitish, crisp, sweet, and juicy, with a pleasant musky flavour. A dessert pear ; ripe in August. The tree is vigorous and an abundant bearer, and succeeds well as a standard either on the pear or quince. LAURE DE GLYMES.—Fruit, above medium size, pyramidal. Skin, entirely covered with a coat of fawn-coloured russet, with mottles of lemon-coloured ground shining through. Eye, open, set in a shallow basin. Stalk, an inch long, stout and fleshy, not depressed. Flesh, white, tender and juicy, sweet and highly perfumed. A pear of second quality; ripe in the beginning of October. De Lavault. See Williams’ Bon Chrétien. LAWRENCE,.—Fruit, medium sized, two inches and a half wide and two inches and a half to three-quarters high ; roundish or doyenné- shaped, even and regular in its outline. Skin, smooth, greenish yellow, changing to a fine lemon-yellow, covered with large cinnamon-coloured PEARS. 469 russet specks, with a large patch of the same round the stalk and in the basin of the eye. Eye, small and open, with erect acute segments set in a deep basin, Stalk, about half an inch long, stout and woody, inserted in a deep cavity. Flesh, yellowish, rather firm, sometimes coarse-grained, melting, very juicy and rich, sweet, and with a fine rose-water perfume. One of the best pears; ripe in the middle of November. Raised at Flushing, Long Island, in the United States, Lechfrion d’Automne. See Lansac. Lefevre. See Beurré Lefevre. De Legipont. See Fondante de Charneu. Lent St. Germain. See Uvedale’s St. Germain. LEON LECLERC DE LAVAL (Best de Caen).—Fruit, large, long obovate, and rounding towards the eye. Skin, smooth and shining, yellow, strewed with brown dots, and marked with tracings of russet. Eye, large, with long, straight, narrow segments, set in a shallow basin. Stalk, an inch and a half long, inserted without depression by the side of a fleshy lip. Flesh, white, half-melting or crisp, juicy, sweet, and perfumed. An excellent stewing pear, which in some seasons is half-melting, and is in use from January till May and June. LEON LECLERC DE LOUVAIN.—Fruit, medium sized; longish oval, and blunt at both ends. Skin, of a yellow colour, washed with red on the side next the sun. Tye, large and closed. Stalk, an inch long, and pretty thick. Flesh, yellowish, half-melting, juicy, sweet, and pretty well flavoured. Ripe in the middle of November. LEON GREGOIRE.—Fruit, about medium size; pyriform in shape, somewhat like Beurré de Rance, a little undulating in its outline. Skin, yellowish green, very much clouded and mottled with dark mahogany brown russet over its whole surface, with only here and there patches of ground colour visible on the shaded side. Hye, dry, horny, and open, set in a slight depression. Stalk, upwards of an inch long, obliquely inserted, without depression. Flesh, greenish under the skin, gritty, very juicy, briskly flavoured. A coarse and inferior pear; ripe in October. LEOPOLD THE FIRST.—Fruit, medium sized; oval, inclining to pyriform. Skin, greenish yellow, covered with flakes and dots of russet. Eye, open, irregular, slightly depressed. Stalk, an inch long, thick, and curved. Flesh, yellowish white, melting, very juicy, rich, sugary, and highly perfumed. A first-rate dessert pear ; ripe in December and January. The tree forms a very handsome pyramid. 470 THE FRUIT MANUAL. LEOPOLD RICHE.—Fruit, rather large, of the shape of Beurré Diel. Skin, yellow, thickly dotted with large cinnamon russet dots. Eye, open, with erect segments, set in a shallow depression. Stalk, half an inch long, slender, not depressed. Flesh, rather coarse- grained, crisp, and of the consistency of Passe Colmar ; very juicy, with a rich, thick, sugary juice, and a fine almond flavour. A very richly flavoured pear; ripe in the middle and end of November. LEWIS.—Fruit, medium sized ; oblong-obovate. Skin, pale green, assuming a yellow tinge as it ripens, thickly covered with brown russet dots, and with patches of russet round the stalk and the eye. Hye, large and open, with long reflexed segments, slightly depressed. Stalk, an inch and three-quarters long, slender, and inserted without depres- sion. Flesh, yellowish white, very tender, melting, and very juicy, rich, and sugary, with a somewhat aromatic flavour. An excellent pear; in use from November to January. The tree is an abundant bearer, and hardy. The fruit adheres firmly to the tree, and is not liable to be blown down by high winds. This excellent variety is of American origin, having been raised about the be- ginning of the present century on the farm of Mr. Lewis, of Roxbury, near Boston. Liard. See Napoléon. Lichefrion. See Cassolette. Lichefrion d’Automne. See Lansac. Liebbirne. See Ah! Mon Dieu. Liebesbirne. See Ah! Mon Dieu. Linden d’Automne. See Glou Morgeau. DE LIVRE (Gros Rateau Gris ; Kronbirne ; Rateau).—Fruit, large ; obovate, or obtuse pyriform. Skin, pale green, becoming yellowish as it attains maturity, and entirely covered with thick brown russet, so much so that scarcely any of the ground colour is visible. Eye, small, with long acuminate segments, and set in a deep, round, and even basin. Stalk, an inch or more in length, thick and fleshy at the in- sertion, and set in a deep cavity, which is generally higher on one side than the other. Flesh, white, firm, crisp, rather fine-grained, and with a pleasant flavour. A culinary pear, in use from November to February, which much resembles the Black Pear of Worcester. The tree is vigorous, and a good bearer as a standard, and succeeds either on the pear or quince. LODGE. — Fruit, about medium size; obtuse pyriform. Skin, smooth and shining, yellowish green, mottled with darker green ; marked with a few flesh-coloured dots on the side next the sun, and strewed all over with faint tracings of delicate russet. Eye, small, with short, dry segments, closed, set in a shallow basin. Stalk, upwards of an inch long, slender, inserted without depression. Flesh, white, PEARS. 471 tender, melting, and juicy, sprightly, but with no particular aroma or flavour. An American pear; ripe in October. It is somewhat like Louise Bonne of Jersey, but very inferior to that variety. LONGUEVILLE.—Fruit, large, three inches long and two and a half wide ; obovate, regular in its outline, and handsome. Skin, greenish yellow, with a tinge of pale red next the sun, and entirely covered with numerous grey russet specks, which are so thick as some- times to appear like network. Eye, open, with stiff, dry, erect seg- ments, surrounded with rough russet, and set even with the surface. Stalk, about an inch long, stout, fleshy at the base, inserted in a round narrow cavity, lined with russet. Flesh, yellowish, crisp and tender, very juicy, sweet, and richly flavoured. An excellent pear, much grown in the south of Scotland, where it succeeds well. In the previous editions of this work I adopted this as a synonyme of Hampden’s Bergamot, on the authority of the Horticultural Society’s Catalogue; but I find the Longueville, which is grown in the Scotch orchards, and which there is every reason to consider correct, is quite different. Dr, Neill says, “ Though the name is now unknown in France, it is conjectured that the tree was brought over from that country by The Douglas when Lord of Longueville in the 15th century. Trees of it still exist in the old orchards about Jedburgh, and on Tweedside. LONDON SUGAR.—Fruit, below medium size; turbinate. Skin, pale green, becoming yellow when ripe, with a brownish tinge when fully exposed to the sun. Eye, small, half open, prominent, and sur- rounded with puckered plaits. Stalk, an inch long, slender, obliquely inserted. Flesh, tender, melting, very juicy, sugary, and musky. A small, very early pear; ripe in the end of. July and beginning of August. This is a variety described by Lindley as being so much cultivated in Norfolk for the Norwich market. He says it much resembles the Madeleine or Citron des Carmes, but the branches are pendulous, and in the Madeleine they are ascending. LONG STALKED BLANQUET (Blanquet @ Long Queue).—Fruit, small, produced in clusters; pyriform. Skin, thin, smooth, at first clear yellowish green, changing as it ripens to bright pale yellow, with sometimes a very faint tinge of pale red next the sun, strewed with a few minute dots. Eye, open, set even with the surface. Stalk, an inch and a half long, inserted without depression, and frequently with a fleshy swelling atthe base. Flesh, white, tender, slightly gritty, juicy, sweet, and with a slight musky flavour. A dessert pear ; ripe in July, but soon decays. The tree is vigorous and an abundant bearer, succeeds well as a standard. Lord Cheyne’s. See Bergamotte de Hollande. Louis Bose. See Best de Montigny. Louis Dupont. See Urbaniste. Louise d’Avranches. See Louise Bonne of Jersey. 4 472 THE FRUIT MANUAL. LOUISE BONNE.—Fruit, large; pyriform. Skin, very smooth, bright green, changing as it ripens to yellowish green, strewed with brown and green dots, and a few markings of russet. Eye, small and open, scarcely at all depressed. Stalk, about half an inch or less long, fleshy at the base, and somewhat obliquely inserted by the side of a fleshy prominence. Flesh, white, juicy, and half melting, with an excellent and perfumed flavour. An old French dessert pear ; ripe during November and December. The tree is vigorous, and an excellent bearer, succeeds well as a standard, and prefers the pear to the quince stock. It has long been grown in our gardens, but since the introduction of the Flemish varieties its cultivation is more limited. It originated in Poitou, on the property of a lady whose Chri-tian name was Louise, and hence the name was derived. LOUISHE BONNE OF JERSEY (Beurré d’Avranches ; Bonne @ Avranches; Bonne de Longueval; Bonne Louise d’ Arandoré ; Louise @ Avranches ; William the Fourth).—Fruit, medium sized; pyriform. Skin, smooth, yellow on the shaded side, but crimson next the sun, covered with crimson and russety dots. Eye, small and open, set in a rather deep basin. Stalk, three-quarters of an inch long, obliquely inserted without depression. Flesh, white, buttery, and melting, with a rich, sugary, and brisk vinous flavour. A most delicious pear; ripe in October. The tree is a good bearer, and succeeds well as a pyramid on the quince, This valuable pear was raised at Avranches about the year 1788, by M. Longueval, who at first named it simply “ Louise,” but subsequently added Bonne, and it thenceforth became known as ‘‘ Bonne Louise d’Avranches.” The original tree is still in existence in the garden where it was raised. LOUISE BONNE D’AVRANCHES PANACHEE.—This is pre- cisely identical with the preceding, except that it is variegated in the wood and the fruit with golden stripes. It is a very beautiful fruit, and is equally as highly flavoured as the normal form. It originated as a bud sport. LOUISE GREGOIRE.—Fruit, medium sized, three inches long and two and a half wide; pyriform, uneven and undulating in its out- line. Skin, of an uniform lemon-yellow colour, thickly covered with large russet dots, and here and there a patch of russet. Eye, small and closed, set ina rather deep basin. Stalk, long, slender and woody, inserted without depression. Flesh, yellowish, rather coarse-grained, slightly gritty, very juicy and astringent. Ripe in the end of October and beginning of November; and, were it not for the prevalence of a very marked astringency, this would be an excellent pear. LOUISE D'ORLEANS.—Fruit, rather large, three inches and a quarter long, and two and a half wide; long obovate, inclining to pyriform, even in its outline; terminating at the apex with an abrupt PEARS. 478 concave curve, which gives it the appearance of a snout. Skin, smooth, greenish yellow, entirely covered with large mottles of grey russet. Hye, small and open, set on one side of the axis, and generally on the side opposite to that on which the stalk is inclined. Stalk, three- quarters of an inch long, stout, and inserted in a small round cavity. Flesh, yellowish, tender, buttery, melting, and juicy, sweet, and with a brisk flavour, and a fine rose-water perfume. A good, but not a first-rate pear, which rots at the core in the end of October. This is perfectly distinct from Urbaniste, with which a pear, cultivated on the Continent under the name of Louise d’Orleans, is made synonymous. The variety here described I received from M. Papeleu, of Wetteren, in 1847. LOUISE DE PRUSSE.—Fruit, large, long obovate. Skin, of an uniform straw yellow, with a few traces of cinnamon russet and russet dots. Eye, open. Stalk, short, obliquely inserted by the side of a fleshy lip. Flesh, tender, melting, juicy, and sweet. A second-rate pear, which rots at the core in October. Lucrate. See Fondante d’Automne. LUCY GRIEVE.—Fruit, large, three inches long and two anda half wide ; oval, rather uneven in outline, bossed round the waist and about the eye, and its shape is a combination of Glou Morceau and Swan’s Egg, the appearance about the crown being particularly like the former. Skin, lemon-yellow, with occasionally a brownish red blush on the side next the sun ; and the whole surface is sprinkled with cinnamon- coloured russet dots, which in some parts, and particularly round the stalk, are so thick as to become patches of russet. Lye, rather open, with long narrow segments set in an uneven depression. Stalk, an inch long, woody, set even with the surface. Flesh, white, very tender and melting, very juicy and richly flavoured. This is a delicious pear, and has the texture of flesh of Marie Louise ; it is ripe during October. ' The seed was sown in a flower-pot by a little girl, the daughter of Mr. Peter Grieve, gardener at Culford Hall, near Bury St. Edmunds, merely for her childish amusement. She carefully tended the plants till they were large enough to be planted in the open ground ; but ere the first of them bore fruit in 1873, the little maid was in her grave. Her father sent me the first fruit the tree produced, and I named it Lucy Grieve, as a memorial of the raiser. Maatjes Peer. See Bergamotte d’ Automne. Mabille. See Napoléon. Madame. See Windsor. MADAME ANDRE LEROY.—Fruit, very large, four inches long and three inches wide ; oblong obovate, or pyriform, Skin, of greenish yellow colour, entirely covered with spots of grey russet. Hye, large and open, set in a deep uneven basin. Stalk, an inch long, stout, obliquely inserted, with a fleshy base on the extremity of the fruit, A474 THE FRUIT MANUAL. Flesh, white, tinged with green under the skin, very melting, juicy, and vinous. An excellent pear ; ripe in October. Raised by M. André Leroy, of Angers, in 1862, and named in compliment to Madame Leroy. MADAME APPERT.—Fruit, large, nearly two inches and a half in diameter and three and a quarter long; oblong obovate, sometimes roundish obovate ; uneven in its outline, tapering into the stalk. Skin, very rough to the touch, being covered with thick coarse scaly brown russet over its whole surface. Hye, open, with short erect segments quite level with the surface. Stalk, long and slender, placed on the apex of the fruit without depression, and sometimes with fleshy folds at its base. Flesh, white, very melting, buttery, and juicy, sweet and briskly flavoured, with a fine aroma. A very excellent pear, of a fine, rich, brisk, and refreshing flavour ; ripe in October. The tree is a good bearer, succeeds well on the pear or quince stock and makes handsome pyramids. This was raised by M. André Leroy, of Angers, in 1861, and was dedicated to his eldest daughter, wife of M. Eugéne Appert, a celebrated painter. MADAME BAPTISTE DESPORTES.—Fruit, large, three inches wide and the same high; turbinate, uneven in its outline. Skin, yellow, covered with russety dots and patches. Hye, small and open, set in a pretty deep basin. Stalk, stout, inserted in a round cavity by the side of a fleshy lip. Flesh, melting, very juicy, with a rich, brisk, vinous flavour. An excellent dessert pear; ripe in October. The tree is small, growing with slender shoots, an immense bearer, and of a healthy con- stitution. It succeeds better on the pear than on the quince, and makes neat little pyramids. It was raised by M. André Leroy, of Angers, and named as a compliment to the wife of M. Baptiste Desportes, who has for so many years acted as the manager of M. Leroy’s extensive nurseries, 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 HLIZA.—Fruit, large, tall and oblong, even in its out- line. Skin, greenish yellow, covered with patches of thin cinnamon- coloured russet. Hye, rather large and open, with long leafy segments, set in a slight depression. Stalk, half an inch long, inserted at a right angle to the fruit. Flesh, yellowish, with a salmon tint in the centre like Joséphine de Malines, tender, melting, and juicy, sweet, but not particularly rich. PEARS, 475 A second-rate pear; ripe in the end of November and December. This is a seedling of Van Mons, and was named after Madame Eliza Berkmans, wife of the pomologist of that name. Madame de France. See Windsor. MADAME HENRI DESPORTES.—Fruit, roundish obovate or turbinate, like Red Doyenné, handsome and regular in its outline. Skin, rough to the feel, being covered with a thick coat of dark cinnamon-coloured russet, through which the yellow ground is visible, where the russet is thin. Eye, large and open, with broad, bold segments, set in a round saucer-like basin. Stalk, very short and stout, inserted in a round cavity. Flesh, yellow, buttery, rich, sugary and juicy, with a pleasant aroma. An excellent pear ; ripe in October. Raised by M. André Leroy, of Angers, in 1863, and named in compliment to the wife of M. Henri Desportes, foreman of M. Leroy’s extensive nurseries. MADAME LORIOL DE BARNY.—Fruit, large, three inches and a quarter long and two inches and three-quarters wide ; oblong, uneven in its outline. Skin, greenish yellow, dotted and mottled with brown russet, with here and there patches of the same. Eye, large and open, slightly depressed. Stalk, very short and slender, with a high shoulder on one side of it. Flesh, very juicy and melting, with a rich, vinous, sprightly flavour, and a fine, delicate, musky aroma. A dessert pear of the first quality; ripe in December. The tree is a good bearer, forms handsome pyramids, and attains about the medium size. Raised by M. Leroy, of Angers, in 1866, and named by him as a compliment to his younger daughter, wife of M. Loriol de Barny, of Angers, MADAME MILLET.—Fruit, large, short obovate or turbinate, rather uneven in its outline. Skin, yellow, almost entirely covered with cinnamon-coloured russet, so much so as to leave only a few spots here and there visible. Eye, open, set in a wide and rather deep basin. Stalk, an inch long and stout, obliquely inserted almost at right angles with the axis of the fruit, and without depression. Flesh, tender, half- melting, juicy, and richly flavoured. A first-rate pear; ripe in March and April. The tree requires a warm situation, or to be grown against a wall. Raised by M. Charles Millet, of Ath, in Belgium, in 1840; but the original tree was taken to Tirlemont by his son, M. Hippolyte Millet, nurseryman of that town, where it fruited in 1852, and was named by him in compliment to his mother. MADAME TREYVE.—Fruit, large, three inches and a quarter long and two inches and three-quarters wide ; obtusely obovate, even, and occasionally bossed. Skin, greenish yellow, becoming pale yellow on the shaded side; but on the side exposed to the sun it is bright vermilion crimson, more brilliant even than Forelle, and strewed with numerous grey russet dots. Eye, very small and open, set in a narrow 476 THE FRUIT MANUAL, slightly depressed basin. Stalk, slender, half an inch to three-quarters long, set in a round narrow cavity. Flesh, white, melting, and very juicy, sweet, and richly flavoured, with a delicate and fine aroma. A delicious pear ; ripe in the beginning of September. The tree is a good bearer and succeeds well on the quince. It was raised by M. Treyve, a nurseryman at Trevoux, in the department of YAin. It first produced fruit in 1858, and was named in compliment to the wife of the raiser. Madeleine. See Citron des Carmes. DE MALTHE (Caillot Rosat d’Hiver).—Fruit, medium sized ; roundish, inclining to obovate. Skin, yellowish green, becoming en- tirely yellow as it attains maturity, quite covered with brown and grey russet on the shaded side and less so on the side next the sun. Hye, rather large and open, with rigid segments set in a considerable depres- sion. Stalk, an inch long, very thick and stout, inserted without depression. Flesh, white, coarse-grained, firm, crisp, and juicy, with a very aromatic and roselike flavour. A dessert pear; in use from November to January. The tree is a strong grower and a good bearer as a standard. Merlet gives Poire de Prétre as a synonyme of this; but it is not that of Duhamel, and the De Prétre of the Horticultural Society’s catalogue is different from both. Mandelbirne. See Angleterre. MANSUETTE (Solitaire; Beurré de Semur).—Fruit, large, oblong obovate. Skin, pale green; considerably covered with brown dots, particularly on the shaded side, and assuming a faint tinge of red on the side exposed to the sun as it ripens. Hye, small and open, with erect segments, and set in a deep plaited and irregular basin. Stalk, an inch long, curved and obliquely inserted in a roundish unequal prominence. Flesh, white, tender, half melting, juicy, and well flavoured. A dessert pear; ripe in September and October. The tree bears well as a standard, but requires a favourable situation. DE MARAISE.—Fruit, about medium size, two inches and a half long and about the same wide ; abruptly obovate, even, very handsome and regularly formed, not unlike an undersized Beurré Sterckmans in shape. Skin, smooth, with a fine aurora glow on the side next the sun, dotted with large russet freckles; on the shaded side it is a fine clear yellow, and also covered with large russet freckles. Hye, very small and open, set in a shallow and narrow basin. Stalk, an inch long, slender, and inserted by the side of a fleshy lip, in a small narrow cavity. Flesh, yellowish, tender, melting, and very juicy, rich, and with a honey sweetness, and a powerful aroma. A very beautiful and very delicious pear ; ripe in the end of October and beginning of November. I cannot trace the origin of this pear, neither has it been described in any . PEARS. 477 pomological work. It is said to have been raised by Van Mons, and I received it from M. Papeleu, of Wetteren, ia 1847. MARCH BERGAMOT.—Fruit, medium sized; roundish. Skin, yellowish brown, partially covered with russet. Eye, placed in a slight depression. Stalk, an inch long, inserted in a small cavity. Flesh, yellowish white, buttery, slightly gritty at the core, but very rich and excellent. A dessert pear of the highest merit ; in use in March, and will keep even beyond that time. The tree is particularly hardy, will succeed well as a standard, and in cold climates may be advantageously grown against a wall. ’ It was raised by T. A. Knight, Esq. Marchioness. See Marquise. Maréchal Decours. See Maréchal de Cour. MARECHAL DE COUR (Bé de la Cour; Beau de la Cour; Con- seiller de la Cour; Due d’Orleans ; Grosse Marie; Maréchal Decours).— Fruit, large, sometimes very large, being near four inches and a half long, and three inches and three-quarters wide; oblong pyriform, pretty even in its outline, but slightly undulating. Skin, thickly covered. with cinnamon-coloured russet, so much so as to be encrusted with it, and permitting only very little of the pale yellow ground to show through it. Hye, large and open, with long, stout, and some- what woody segments set in a moderate depression. Stalk, from an inch to an inch and a quarter long, inserted on the wide, blunt apex of the fruit without depression. Flesh, yellowish, very tender, melting, and buttery, with an abundant richly flavoured juice, which is sweet, sprightly, and with a fine perfume. This is one of the finest pears in cultivation, and ripens about the end of October and beginning of November. The tree is hardy, vigorous, and an abundant bearer, forming fine pyramids and standards. A seedling of Dr. Van Mons, of which he sent grafts to M. Bivort in April, 1842, with the name “ Maréchal de Cour, gain de 1841, la meilleur existante.” In the former editions of this work, I described this fruit under the name of Conseiller de la Cour, which was that under which I received it from M. Papelen in 1847, and under which M. Bivort had also distributed it; but as that now adopted is the original name given it by Van Mons himself, a sense of propriety recommends its adoption. MARECHAL DILLEN (Dillen d’ Automne).—Fruit, large, three inches and a half long and three inches wide ; oblong obovate. Skin, greenish yellow, mottled and dotted with pale brown russet. Eye, open, slightly depressed. Stalk, three-quarters of an inch long, slender, inserted in a wide, deep cavity, one side of which is higher than the other. Flesh, tender, juicy, very melting, with a sweet, vinous, and sprightly flavour, and a delicate musky perfume. An excellent dessert pear ; ripe in October and November. The tree 478 THE FRUIT MANUAL. attains the middle height, is healthy, and an abundant bearer, forming handsome pyramids. It was raised by Van Mons, in 1818, and was, at the request of the King of Wurtemberg, dedicated to Maréchal Dillen, Chancellor of the kingdom. MARECHAL VAILLANT.—Fruit, very large, three inches and a half wide and four inches long; obovate, uneven and undulating in its outline. Skin, yellowish green, mottled with patches and dots of brown russet. Eye, open and rather deeply set. Stalk, three- quarters of an inch long, very stout, deeply inserted. Flesh, half melting, juicy, sweet, and richly flavoured, with a flavour of musk. An excellent dessert pear; ripe in December. . This was raised by M. Boisbunel, of Rouen, and named in honour of Marshal Vaillant, President of the Horticultural Society of Paris. Marianne Nouvelle. See Beurré Bose. Marie Chrétienne. See Marie Louise. MARIE GUISSE.—Fruit, large, four inches long, and three wide ; pyriform, tapering gradually from the bulge to the apex, uneven, and rather ribbed and bossed towards the eye. Skin, green at first, but changing, as it attains maturity, to lemon-yellow, and occasionally with a tinge of brownish red on the side exposed to the sun, the whole covered with dark russet dots and specks. Eye, open, with long, broad segments, and set in an irregular depression. Stalk, an inch long, inserted on the end of the fruit, with a few plaits or ribs round it. Flesh, yellowish white, melting, juicy, sweet, and with an acidu- lous flavour, and pleasant aroma. An excellent late pear; in use from February to March. Raised by M. Guisse, at St. Ruffine, near Metz, and named by him in compli- ment to his daughter. MARIE LOUISE (Braddich’s Field Standard; Marie Chrétienne ; Marie Louise Delcourt: Marie Louise Nova; Princesse de Parme ; Van Doncklelaar).—Fruit, large, oblong or pyriform. Skin, smooth, pale green, changing to yellow as it ripens, and marked with tracings of thin brown russet. Eye, small and open, set in a narrow and rather deep and uneven basin. Stalk, an inch and a half long, inserted without depression on one side of the apex, which is generally higher on one side than the other. Flesh, white, delicate, buttery, with an exceed- ingly rich, sweet and vinous flavour. A dessert pear of the highest merit; ripe in October and November. The tree is hardy, vigorous, and succeeds well either as a standard or against a wall, and though the fruit is smaller from a standard than from a wall, it is richer in flavour. It is an uncertain bearer and pro- duces a great profusion of bloom, which tends to weaken the develop- ment of fruit. It has, therefore, been recommended to thin out all the small blooms with a pair of scissors, leaving only two or three on each spur. This excellent variety was raised in 1809 by Abbé Duquesne, and named in PEARS. 479 honour of Marie Louise, the consort of Napoleon, and was sent to this country in 1816, by Dr. Van Mons, to Mr, Braddick, of Thames Ditton, without a name, and he planted it in a field as an open standard, where it succeeded so well and pro- duced fruit so different in appearance to those growing against a wall that it was considered a distinct variety, and was named Braddick’s Field Standard. Marie Louise Delcourt. See Marie Louise. Marie Louise Nova. See Marie Louise. MARIE LOUISE D’UCCLE.—Fruit, rather large; pyriform. Skin, marked with pale cinnamon-coloured russet, much in the way of Marie Louise. Hye, large and open, with long leafy segments set in a con- siderable depression. Stalk, an inch long, curved, stout, and obliquely inserted on the end of the fruit by the side of a fleshy lip. Flesh, fine- grained, buttery, and melting, very juicy and richly flavoured. A first-rate pear; ripe in the middle of October. Maroit. See Janvinette. Marotte Sucré. See Passe Colmar. MARQUISE (Marquise d’Hiver ; Marquis Pear; Marchioness).— Fruit, large; obtuse pyriform. Skin, bright green, changing to yel- lowish.as it attains maturity, with a brownish tinge on the side next the sun, thickly covered with dots, which are green on the shaded side and brown or grey on the other. Eye, small and open, set in a wide, even, and shallow basin. Stalk, an inch and a quarter long, inserted on the apex without depression. Flesh, white, crisp, and with a plea- sant sugary flavour. A dessert pear; ripe in November and December. Excellent when grown against a wall and in a warm, rich soil, otherwise it is worth- less. The tree is vigorous and fertile, succeeds well either on the pear or quince ; but the fruit being large and liable to be blown down in high winds it should never be grown as a standard. This was a great favourite in the last century. Marquise d’Hiver. See Marquise. MARTIN SEC (Dry Martin; Martin Sec de Champagne; Martin Sec d’Hiver).—Fruit, medium sized; pyriform or obtuse pyriform. Skin, entirely covered with cinnamon-coloured russet on the shaded side, and bright red next the sun, strewed with whitish grey dots. Eye, small and open, set in a plaited undulating basin. Stalk, an inch and a half long, inserted in a small cavity. Flesh, breaking, rather dry, but sweet and perfumed; but when grafted on the quince be- comes very gritty. In use from November to January; generally considered a dessert pear, but more fit for stewing and preserving. The tree is very vigorous and fertile, grows well either on the pear or quince, succeeds well as a standard. The Martins are perhaps the earliest varieties grown amongst us; they are mentioned among the fruits delivered into 480 THE FRUIT MANUAL. the Treasury by the fruiterer of Edward I., in 1292, and were at that time valued at 8d. per pear. Martin Sec de Champagne. See Martin Sec. Martin Sec d’Hiver. See Martin Sec. MARTIN SIRE (Ronville; de Bunville ; Certeau Musqué d’Hiver).— Fruit, medium sized; pyriform. Skin, smooth at first, bright green, but changing to a fine deep lemon-yellow, with a faint blush of red next the sun, which is sometimes very bright, and at others quite wanting. Eye, small and open, with acute dry segments, and set almost even with the surface in a small basin. Stalk, an inch to an inch and a half long, fleshy at the base, and inserted in a small cavity between two fleshy lips. Flesh, crisp, sweet, and perfumed. A stewing pear; ripe in December and January, and more fit for stewing than for dessert. The tree is vigorous and fertile, succeeds well as a standard, either on the pear or quince. Matthews’ Eliza. See Groom’s Princess Royal. MAUD HOGG.—Fruit, above medium size, three inches and a quarter long, and two inches and a half wide; oblong obovate. Skin, entirely covered with a crust of warm brown russet like that of the Brown Beurré, and has a slight orange glow on the side exposed to the sun, very much like the Chaumontel; there is no yellow or ground colour visible. Eye, open, with very short segments, and set in an irregular ribbed depression. Stalk, an inch long and rather slender, inserted without depression. Flesh, yellowish white, tender and but- tery, very juicy, sweet, and richly flavoured. A dessert pear of the first quality ; in use from the end of October and beginning of November till December. The tree is very hardy. It was raised by Mr. John Mannington, of Uckfield, in Sussex, and was named in honour of my eldest daughter. The seed was sown about sixteen years ago, and the tree bore fruit in 1871 for the first time. De Maune. See Colmar. Medaille. See Napoléon. Medaille d’Or. See Frédéric de Wurtemberg. Melon. See Beurré Diel. MERESIA NEVILL.—Fruit, below medium size, two inches and a half long and two inches wide; roundish obovate or oval, even and regular in its outline. Skin, entirely covered with thick dark brown russet. Hye, small and open, set in a pretty deep depression. Stalk, nearly an inch long, slender, woody, and inserted in a narrow cavity. Flesh, half melting, crisp, juicy, sweet, with a rich vinous flavour. An excellent dessert pear; ripe in December and January. This was raised by Mr. John Mannington, of Uckfield, Sussex, the successful raiser of Mannington’s Pearmain Apple, and many excellent pears. It first fruited in 1872, and, being submitted to me, I named it as a compliment to Miss Nevill, daughter of my friend R, H. Nevill, Esq., of Dangstein, Sussex. PEARS. 481 La Merveille. See Merveille d’Hiver. Merveille de Charneu. See Fondante de Charneu. MERVEILLE D’HIVER (Petit Oin; Petit Oing; La Merveille). —Fruit, medium sized ; roundish, inclining to roundish turbinate, some- what uneven on the surface. Skin, smooth and unctuous to the feel; hence the name of Petit Oin; bright green changing to yellowish green as it ripens, and strewed with small brown dots, and occasionally with a faint tinge of dark red next the sun. Hye, large and open, set in a considerable depression. Stalk, three-quarters of an inch long, somewhat obliquely inserted in a small cavity, which is higher on one side than on the other. Flesh, white, tender, buttery, and melting, and of a rich, sweet, and musky flavour. A dessert pear; ripe during November. The tree is a good but un- certain bearer, vigorous in a rich warm soil, and requires to be grown against a wall to have the fruit in perfection, but does not succeed well on the quince. The fruit becomes russety on a standard tree. _Merlet. makes the Merveille d’Hiver and Petit Oin two different varieties; but his descriptions are so much alike, there can be no doubt they are the same variety, as it is subject to vary in its characters by soil and situation, Merveille de Ja Nature. See Faster Beurré. MESSIRE JEAN (Chaulis; John; John Dory; Messire Jean Blanc ; Messire Jaune Doré ; Monsieur John).—Fruit, medium sized ; turbinate, and sometimes slightly obovate. Skin, dark green, becoming yellowish as it ripens, thickly covered with brown russet, particularly on the side next the sun. Hye, small and open, with short erect segments, and set in a shallow plaited basin. Stalk, an inch and a half long, inserted in a rather deep round cavity. Flesh, white, crisp, very juicy, and of a rich, sugary flavour, but gritty. A dessert pear; ripe in November and December. The tree bears well as a standard, is vigorous and healthy when grown in a light, dry soil; succeeds well either on the pear or the quince. Miel de Waterloo. See Fondante de Charneu. Milan Blane. See Summer Franc Reéal. Milan. See Bergamotte Cadette. Milan de la Beuvriére. See Summer Franc Réal, Milan de Bordeaux. See Bergamotte Cadette. Milanaise Cuvelier. See Winter Neélis. MILAN DE ROUEN.—Fruit, small, two inches and a quarter high and the same in width; bergamot-shaped, even and regular in its outline. Skin, very much covered with cinnamon-coloured russet, except here and there, where a few patches of the greenish yellow ground colour shines through ; on the side which has been ex- posed to the sun there are broken streaks of rather dark bright crimson. 11 482 THE FRUIT MANUAL. Hye, open, with short rudimentary segments set in a shallow basin, Stalk, short, inserted a little on one side of the axis in a narrow cavity. Flesh, yellowish, coarse-grained, half melting, pleasantly flavoured, and with a musky perfume. A second-rate pear, which rots at the core in the end of October. It was raised by M. Boisbunel, of Rouen, and was first distributed in 1859, MILLOT DE NANCY.—Fruit, about medium size; obovato-tur- binate, even and regularly shaped. Skin, smooth, of an uniform coppery-red colour, dotted with rather large grey russet dots. On the shaded side the colour is more yellowish, dotted, and crusted with cinnamon-coloured russet. Eye, small and open, set almost even with the surface. Stalk, short, thick, and fleshy at the base, obliquely in- serted without depression. Flesh, yellowish, half melting, very juicy and tender. Juice, thick, sweet, brisk, and highly flavoured, with a pleasant aroma. A first-rate pear; ripe in the end of October and beginning of November. Raised by Dr. Van Mons at Louvain. It first fruited in 1843, and was named by the son of Van Mons in honour of M. Millot, formerly a cavalry officer, and a distinguished pomologist at Nancy. MOCCAS.—Fruit, medium sized; oval, uneven, and bossed in 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 delicious dessert pear; ripe in December and January. The tree is hardy and vigorous; bears well as a standard. This is one of the varieties raised by T. A. Knight, Esq., and is named after Moccas Court, in Herefordshire. 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, in- serted 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, This is another of Mr, Knight's seedlings, and certainly the best of all. It first fruited in 1850, 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 distributed for the Monarch, with dark violet shoots, which is easily distinguished from the true one, the shoots of which are yellowish, Mon Dieu. See 4h! Mon Dieu, PEARS. 483 MONSEIGNEUR AFFRE.—Fruit, medium sized ; abrupt oblong, even and regular in its outline. Skin, thick, rough to the feel, covered with coarse brown rugset 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 blots like a medlar. Raised by Van Mons, 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 Arch- bishop of Paris who fell on the barricades, a martyr to his country, while endea- vouring to appease the fury of the populace during the Revolution of 1848. Monsieur de Clion. See Vicar of Winkjfield. Monsieur le Curé. See Vicar of Winkjield. Monsieur John. See Messire Jean. Monstrueuse de Landes. See Catillac. Mont Dieu. See Ak! Mon Dieu. De Montigny. See Best de Montigny. Moorfowl’s Egg. See Muirfowl’s Egg. MOREL.—Fruit, about medium size; 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’Automne. See Verte Longue. Mouille Bouche d’Hité. See Jargonellé. Mouille Bouche d’Hiver. See Angélique de Bordeaua. Mouille Bouche Nouvelle. See Flemish Beauty. MUIRFOWL’S EGG (Moorfowl’s Egg ; Knevett’s New Swan’s Egg). —Fruit, below medium size; roundish. Skin, dull green, changing to yellowish green, mottled with red next the sun, and thickly strewed with pale brown russety dots. Eye, small and open, with short rigid segments, and set in a shallow depression. Stalk, an inch long, in: gserted in 2 small round cavity. Flesh, yellowish, half buttery, tender, sweet, and with a slight perfume. An old Scotch dessert pear; ripe in October. The tree is very hardy and vigorous, and admirably adapted for a standard dessert pear in Scotland, where it is extensively ee TI 484 THE FRUIT MANUAL. Muscat d’Allemagne. See Muscat Allemande. © MUSCAT ALLEMANDE (German Muscat ; Muscat d’ Allemagne). —Fruit, above medium size; turbinate. Skin, smooth, unctuous to the touch, bright green, changing to yellowish green as it attains maturity, with reddish brown next the sun, covered with large grey dots and a trace of russet about the eye and round the stalk. Eye, small and open, with long reflexed segments set in an even shallow basin. Stalk, above an inch and a half long, inserted in a small round cavity. Flesh, yellow, juicy, buttery, and melting, with a rich, sweet, and fine musky flavour. A dessert pear; in use from March to May. Tree, vigorous, hardy, and an abundant bearer, requires the protection of a wall, otherwise the fruit is gritty, both on the pear or quince. Muscat Hatif. See Bourdon Musqué. MUSCAT ROBERT (4A la Reine; Gezegende ; d’ Ambre; Pucelle de Xaintogne; La Princesse; St. Jean Musqué; Grand Muscat ; Early Green ; Gros Musqué ; Queen’s).—Fruit, small; turbinate. Skin, thin, smooth and shining, yellowish green. Eye, open, with long acute seg- ments even with the surface. Stalk, an inch long, slender, and inserted without a cavity. Flesh, tender, very juicy, and with a rich aromatic flavour. A dessert pear; ripe in the end of July. Tree, hardy and vigorous, and an abundant bearer; succeeds well as a standard, and thrives best on the pear. MUSCAT ROYAL.—Fruit, small turbinate. Skin, greenish yellow, entirely covered with grey russet, rather rough. Eye, small and open, without depression, Stalk, an inch and a quarter long, and inserted without depression. Flesh, white, coarse-grained, juicy, sweet, and musky flavour. A dessert pear; ripe in September. The tree is hardy, vigorous, and a good bearer; succeeds well as a standard. Muscat Verd. See Cassolette. Muscat de Villandry. See Echassery. Musette d’Anjou. See Large Blanquet. Musette d’Automne. See Pastorale. MUSETTE DE NANCY.—Fruit, large, three inches and a half long and two inches and a half wide; pyramidal and handsome, with an uneven and undulating outline, of the shape of a large Beurré de Rance. Skin, covered with a fine warm orange-brown, or bright cinnamon- coloured russet, on a lemon-yellow ground, very little of which is visible. hye, open, with wide-apart pointed segments, set in a rather deep, irregular, and furrowed basin. Stalk, stout and woody, inserted ob- liquely by the side of a fleshy protuberance, Flesh, yellowish white, PEARS, 485 rather crisp, like the texture of Passe Colmar, and with an abundant, rich, sugary, and very finely perfumed juice. : A first-rate pear; ripe in the end of October and beginning of November. Musk Drone. See Bourdon Musqué. Musquine de Bretagne. See Bergamotte de Hollande. NAPLES.—Fruit, medium sized; turbinate. Skin, smooth, at first vivid green, changing to beautiful lemon-yellow as it ripens, marked with brownish red next the sun, which becomes bright red as the ground colour changes. Eye, small and open, set in a shallow, even depression. Stalk, three-quarters of an inch long, inserted in a pretty deep cavity. Flesh, whitish, rather fine-grained, firm, crisp, and juicy, with a pleasant sweet flavour. A dessert pear of ordinary merit; in use from January to March. The tree is very vigorous and an abundant bearer, succeeds well either on the pear or quince as a standard. NAPOLEON (Beurré Autien ; Bonaparte; Bon Chrétien Napoléon ; Beurré Napoléon ; Captif de St. Héléne; Charles X.; Gloire de UEmpereur ; Liard ; Medaille ; Napoléon d’Hiver ; Roi de Rome ; Sucrée Dorée ; Wurtemberg).—Fruit, large; obtuse pyriform. Skin, smooth, bright green at first, changing as it ripens to greenish yellow, and sometimes a fine lemon-yellow, and covered with numerous brown dots. Eye, partially open, with long erect acuminate segments, and set in a moderate depression. Stalk, three-quarters of an inch long, stout, and inserted in around and pretty deep cavity. Flesh, whitish, tender, melting, and very juicy, with a rich, sweet, and refreshing flavour; to such a degree does it abound in juice that Diel says one may be supposed ‘‘to drink the fruit.” A valuable dessert pear; ripe from November to December. The tree is hardy, vigorous, and an excellent bearer ; succeeds as a standard, but produces the finest fruit against a wall. It was raised by M. Liard, a gardener at Mons, in 1808, and by him exhibited at the Pomological Society of Hennegau, where he received the gold medal, hence it was called Medaille. The original tree was afterwards sent to Abbé Duquesne, and by him named Napoléon. It was sent to this country in 1816 by Van Mons, and was the first of the Flemish pears received with an authenticated name. Much confusion has arisen by the way both fruit and grafts of his seedlings had been sent over by Van Mons. NAPOLEON III.—Fruit, large, three inches and a half long and two and three-quarters wide ; obovate, uneven, and bossed on its surface. Skin, deep yellow, strewed with numerous dots and patches of russet. Eye, small and open, set in a pretty deep and narrow basin. Stalk, half an inch long, very stout, fleshy at the base, and set on a level with the surface. Flesh, white, very juicy and melting, witha fine brisk vinous flavour and pleasant aroma. 486 THE FRUIT MANUAL. A very excellent pear; ripe in September. The tree bears well and forms very neat pyramids on the quince. It was raised by M. André Leroy, of Angers, who named it in honour of the Emperor. NAVEZ PEINTRE.—Fruit, medium sized ; egg-shaped, even and regularly formed. Skin, yellowish green on the shaded side, and marked with bands of brown russet, but with a blush of brownish red next the sun. Eye, open, very slightly depressed. Stalk, an inch long, rather slender, not depressed. Flesh, yellowish, melting, very juicy, brisk, and sugary, with a fine aroma. A very fine pear; ripe in the end of September. I received this from M. Papeleu, of Wetteren, in 1847, but I have never seen it described in any previous work. NEC PLUS MEURIS.—Fruit, medium sized, two inches and three- quarters wide and the same high ; roundish turbinate, very uneven and bossed on its surface. Skin, rough, dull yellow, very much covered with dark brown russet. Eye, half open, generally prominent. Stalk, very short, not at all depressed, frequently appearing as a mere knob on the apex of the fruit. Flesh, yellowish white, buttery, and melting, with a rich, sugary, and vinous flavour. A first-rate pear; ripe from January till March. It succeeds well as a pyramid, but is best from a wall. This is a seedling of Van Mons, raised in his Garden la Fidélité at Brussels, and named as a compliment to Pierre Meuris, his gardener, of whom Van Mons said, “* Meuris est né avec la genie de la Pomonomie.” Nec Plus Meuris [of the French]. See Beurré d’ Anjou. NECTARINE.—Fruit, medium sized; roundish obovate. Skin, yellow, covered with large dots and patches of pale brown russet. Eye, open, with erect stiff segments, set in a shallow basin. Stalk, very short and stout, set in a round cavity. Flesh, yellowish, buttery, rich, with a fine, brisk, acidulous flavour, and agreeable aroma. A first-rate pear, with a good deal of the character of Passe Colmar ; ripe in the beginning of October. Neige. See White Doyenné. Neige Grise. See Red Doyenné. Neill. See Colmar Neill. Nélis d’Hiver. See Winter Nélis. Neuve Maison. See Serrurier. New Autumn. Seo Jargonelle. New York Red-Cheek. See Seckle, NOTAIRE MINOT.—Fruit, medium sized; roundish obovate. Skin, pale yellowish green, considerably covered with patches and large dots of rough brown russet. Hye, open, set in a narrow and shallow basin. PEARS. 487 Stalk, an inch long, stout, inserted by the side of a fleshy lip. Flesh, yellowish, rather coarse-grained, but melting, and with a fine brisk, vinous, and sugary flavour. A very good pear; ripe in January and February. NOUVEAU POITEAU (Tombe de Amateur).—Fruit, very large ; obtuse-obovate or pyramidal. Skin, greenish yellow or pale yellow, mottled and streaked with pale brown russet. Hye, closed, placed in a slight depression. Stalk, an inch to an inch and a quarter long, obliquely inserted in a small cavity. Flesh, fine-grained, buttery, melting, and very juicy, rich, sugary, and highly perfumed. A first-rate pear; ripe during November, but keeps only a short time. A seedling of Van Mons which first fruited in 1848, and was named in honour of M. seen of Paris, Director of the Royal Gardens, and who was an eminent pomologis Nouvelle Boussoch. See Doyenné Boussoch. NOUVELLE FULVIE.—Fruit, medium sized; pyriform. Skin, green, changing to yellow, and thickly dotted all over with russet ; when fully exposed, and in a warm climate, it has a red crimson cheek, which is bright when the fruit is at maturity. Hye, half open, with dry horny segments, rather deeply set. Stalk, about three- quarters of an inch long, occasionally fleshy, and united to the fruit by some fleshy folds. Flesh, fine-grained, melting, very juicy, with a rich and exquisite flavour. A dessert pear of great excellence; ripe in February. Raised by M. Grégoire, of Jodoigne, in Belgium, in 1854, and named by him after one of the members of his family. Nutmeg. See Best de Quessoy. Oak-leaved Imperial. : See Impériale. CEUF.—Fruit, small; oval. Skin, smooth, greenish yellow, marked with light red on the exposed side, and strewed with grey russety dots. Eye, small and open, set in an uneven depression. Stalk, an inch long, inserted in a small cavity. Flesh, whitish, tender and melting, rich, sugary, and musky. : A very good summer pear; ripe in August, and keeps for three weeks without decaying, which is a recommendation at this season. Ognonnet. See Summer Archduke. Ognonnet Musqué. See Summer Archduke. Oken d’Hiver. See Winter Oken. OLIVIER DE SERRES.—Fruit, medium sized, two inches and three-quarters wide, and two and a half high; round, flattened, or bergamot-shaped, sometimes irregular in its outline. Skin, entirely covered with cinnamon-coloured russet. Eye, large and closed, set in 488 THE FRUIT MANUAL. a pretty deep basin. Stalk, three-quarters of an inch long, very stout, and thickest at the end. Flesh, half buttery, sweet, with a brisk vinous flavour and a strong musky aroma. : A delicious pear; in use from February to March. It is, perhaps, one of the best very late pears, of which there are so few. The tree bears well, makes strong standards and handsome pyramids, either on the pear or quince. Raised by M. Boisbunel, of Rouen. It first fruited in 1864, and was named in honour of Olivier de Serres, author of “Le Theatre d’Agriculture et Mesnage des Champs,” published at Paris in 1600. ONONDAGA (Swan’s Orange).—Fruit, medium sized, three inches long, and two and a half wide; obovate, and even in its outline. Skin, smooth and shining, lemon-yellow, covered with minute russet dots, and with a patch of russet round the stalk. Eye, small and open, without segments, set in a rather deep basin. Stalk, half an inch long, thick and fleshy, obliquely inserted in a small cavity. Flesh, yellowish, tender, buttery, and melting, rather richly flavoured. _A good, but not a first-rate pear; it ripens in October. An American pear, raised in 1806 by Mr. Henry Case, of Onondaga, N.Y. ORANGE BERGAMOT.—Fruit, small; roundish turbinate. Skin, smooth, pale green, becoming yellowish green at maturity, with dull red next the sun, strewed with whitish grey dots. Eye, open, and set in a deep basin. Stalk, half an inch long, stout, inserted in a small cavity. Flesh, white, half melting, juicy, with a sweet and musky flavour. A dessert pear; ripe in August. The tree is hardy, and a great bearer, succeeding either on the pear or the quince as a standard, and particularly well on the latter. Orange Commune. See Orange Musquée. Orange Grise. See Orange Musquée. Orange Hative. See Bourdon Musqué. Orange d’Hiver. See Winter Orange. ORANGE MANDARINE.—Fruit, about medium size; roundish. Skin, golden yellow, thickly strewed with brown russet dots, and with a warm glow on the side next the sun. Eye, small and closed, set in a rather deep round basin. Stalk, more than an inch long, stout, curved, and woody, inserted without depression. Flesh, yellowish, very tender and melting, with a fine acidulous, rich, sugary flavour. A delicious pear; ripe in October. This was raised by M. André Leroy, of Angers, and first fruited in 1863. Orange de Mars. See Winter Orange. ORANGE MUSQUEE (Orange Musquée d’E'té; Orange Commune; Petite Orange; Orange Ronde; Orange Grise).—-Fruit, medium sized; round, and flattened at both ends. Skin, smooth, punctured like an PEARS. 489 orange, yellowish green, with a tinge of dark red, changing to fine lemon as it ripens, with lively red next the sun, and dotted all over with small yellowish grey dots, and sometimes a little pale brown russet. Hye, small and open, set in a slight depression. Stalk, an inch long, in- serted in a small cavity, with a fleshy boss on one side of it. Flesh, white, crisp, and very juicy, with a sweet musky flavour. A dessert pear; ripe in August, and requires to be gathered before it ripens on the tree. Tree, vigorous and an excellent bearer ; succeeds well as a standard, either on the pear or quince. Orange Musquée d’'Eté. See Orange Musquée. Orange Ronde. See Orange Musquée. Orange Rouge. See Red Orange. ORANGE TULIPEE (Poire de Mouches).—Fruit, medium sized ; roundish ovate. Skin, rather rough, yellowish green, changing to greenish yellow on the shaded side, and entirely covered on the side next the sun with bright red, on which are stripes of deeper red, which extend towards the stalk and the shaded side, the whole strewed with dots, which are greenish in the shade and grey next the sun. Eye, small and open, set in a shallow depression. Stalk, an inch long, fleshy, obliquely inserted by the side of a fleshy prominence. Flesh, whitish, crisp, and very juicy, with a fine sugary and musky flavour. © A dessert pear ; ripe the middle of September. The tree is vigorous, and an excellent bearer; succeeds well as a standard, either on the pear or quince. L’Orpheline. See Beurré d’ Aremberg. L’Orpheline d’'Enghein. See Beurré d’Aremberg. Oxford Chaumontel. See Chaumontel. Paddington. See Easter Bergamot. PARADISE D’AUTOMNE.—Fruit, medium sized ; pyriform, and sometimes pyramidal, with an uneven, undulating outline. Skin, covered with a coat of rough, dark, cinnamon-coloured russet, which is strewed with grey dots, but on the shaded side the lemon-coloured ground appears through. ye, very small and open, with short, erect, dry segments, set in a shallow basin. Stalk, an inch and a quarter long, obliquely inserted without depression. Flesh, fine-grained, buttery and melting, rich, sugary, and with a fine sprightly vinous flavour and a fine aroma. A remarkably fine pear ; ripe in September and October. M. André Leroy makes this synonymous with Beurré Bosc, but it is quite a different fruit. Parkinson’s Warden. See Black Worcester. PASSANS DE PORTUGAL.—Fruit, medium sized; oblate. Skin, lively green, changing to pale yellow as it ripens; red next the sun, 490 THE FRUIT MANUAL. changing as it ripens to lively red. Eye, open, with short, dry, erect segments, and set in a shallow depression. Stalk, an inch long, inserted in a small round cavity. Flesh, white, crisp, juicy, with a fine sugary and perfumed flavour. An excellent early dessert pear; ripe the end of August and beginning of September. The tree is a great bearer, healthy and vigorous, and succeeds well as a standard. PASSE COLMAR (Beurré d’Argenson ; Cellite ; Chapman’s ; Chap- man’s Passe Colmar ; Colmar Bonnet ; Colmar Doré ; Colmar E’pineuz ; Colmar Gris; Colmar d’Hardenpont ; Colmar Preul; Colmar Souve- raine; Fondante de Panisel; Fondante de Mons; Gambier ; Marotte Sucré; Passe Colmar Doré; Passe Colmar Epineux ; Passe Colmar Gris; Précel; Présent de Malines; Preul; Pucelle Condesienne ; Régentine ; Roi de Baviere ; Souverain; Souverain d’Hiver),—Fruit, medium sized ; obovate or obtuse pyriform. Skin, smooth, lively green at first, but changing to a fine uniform deep lemon-yellow, with a tinge of brownish red next the sun, and strewed with numerous brown dots and a few reticulations of russet. Eye, open, with dry, erect, rigid segments, and set in a wide shallow basin, Stalk, varying from three- quarters to an inch and a half long, set in a small sheath-like cavity. Flesh, yellowish white, fine-grained, very juicy, buttery, and melting, and of a rich, sweet, vinous and aromatic flavour. A dessert pear of the best quality; ripe during November and December. The tree is very vigorous, healthy, and hardy, and an excellent bearer as a standard. It forms a handsome pyramid, and requires to be grown in a rich, warm soil, otherwise the flesh is crisp and gritty. In exposed situations it requires a wall. This is of Belgian origin, and supposed to have been raised by M. Hardenpont, of Mons, in Hainault, in 1758, and has for many years been cultivated in Belgium, under the various names given as synonymes, It was first received in this country by R. Wilbraham, Esq., of Twickenham, and by him given to a person named Chapman, a market gardener at Brentford End, Isleworth, who cultivated it ex- tensively, and attached his own name to it. ‘The fruit was sold for 5s. each, and the trees at 21s. Passe Colmar Doré. See Passe Colmar. Passe Colmar Bpineux. See Passe Colmar. Passe Colmar Gris. See Passe Colmar. PASSE COLMAR MUSQUE.—Fruit, medium sized, two inches and three-quarters long and two inches and a half wide; obovate, even and regular in its outline. Skin, yellow, much covered with mottles and patches of pale cinnamon russet, with a patch round the stalk. Eye, open, with very short segments, set in a wide and shallow basin. Stalk, from half an inch to three-quarters long, obliquely inserted in a small cavity. Flesh, yellow, melting, juicy, sweet, and very richly flavoured, with a fine perfume. A fruit of great excellence ; ripe in the end of October and beginning PEARS. 491 of November. The tree is not a strong but a healthy grower, and bears abundantly. It forms handsome pyramids, either on the pear or the quince. A seedling of Major Esperen, of Malines, which first fruited about 1845. PASSE CRASANNE.—Fruit, about medium size, two inches and a half wide and the same high ; roundish-obovate or turbinate, even in its outline. Skin, entirely covered with dark brown russet, with only an indication of the yellow ground colour visible on the shaded side. Hye, rather large and open, set in a distinct depression. Stalk, three- quarters of an inch long, woody, and inserted in a small round cavity. Flesh, half melting, somewhat gritty, brisk and vinous, with a distinct aromatic flavour. An excellent late pear ; ripe from January to March, ' Raised by M. Boisbunel, of Rouen, and first fruited in 1855, PASSE MADELEINE.—This is a small oblong pear, with an uneven surface. Skin, green, covered with dots. The flesh is dry and very astringent, crisp, and without much flavour. An early pear; ripe in August, and grown to some extent in the market-gardens round London, but it is a very worthless variety. PASTORALE (Musette d’Automne; Petit Rateau).—Fruit, above medium size; pyriform. Skin, yellow, with a blush of red next the sun, and wholly covered with numerous greyish dots and markings of russet. Hye, small and open, with short rigid segments set in a slight depression. Stalk, from an inch to an inch and a half in length, fleshy at the base, and inserted in a fleshy knob on the apex. Flesh, white, tender, crisp, and half melting, and of a rich, sweet, and slightly musky flavour. . A dessert pear; in use from November to February. The tree is a strong grower and an abundant bearer; succeeds well as a standard, and must be grown on the pear in preference to the quince. It requires a light warm soil, not too moist, otherwise it is harsh and austere. Pastorale d’Hiver. See Easter Beurré. Paternoster. See Vicar of Winkfield. Du Patre. See Easter Beurré. PAUL THIELENS.—Fruit, large, three inches and a half long and two and three-quarters wide ; obovate, inclining to oblong, even in its outline. Skin, smooth and shining, pale yellow, with a slight blush and a few streaks of red next the sun, the whole strewed with russet and green dots on the shaded side, and with pale crimson ones on the other. Eye, large and open, set in a shallow depression. Stalk, about an inch long, green, thick, and fleshy, inserted without depression. Flesh, white, tender, fine-grained, juicy and sweet. Of no great merit, Blets and rots at the core in the last week of September. 492 THE FRUIT MANUAL. PEACH (Péche).—Fruit, medium sized or large ; irregularly oval or roundish. Skin, smooth, greenish yellow, with a blush of red on the side next the sun, and covered with patches and dots of russet. Eye, open, set in a shallow bossed basin. Stalk, an inch or more long, not depressed. Flesh, yellowish white, fine-grained, and very melting, very juicy, sugary, vinous, and with a delicious perfume. An excellent early pear; ripe in the middle and end of August. It was raised by Major Esperen, of Malines, in 1845. Péche. See Peach. PENGETHLEY.—Fruit, medium sized; obovate, inclining to oval. Skin, pale green, covered with dark dots, and becoming yellow as it ripens. Eye, large and open, set in a shallow depression. Stalk, long and slender, curved, and set in an uneven cavity. Flesh, coarse: grained, crisp, very juicy and sweet. Ripe in March. PEPIN SUCRE.—Fruit, small, two inches wide and an inch and three-quarters high; round, bergamot-shaped, a little uneven and bossed in its outline. Skin, quite smooth, at first of a bright grass- green and then changing as it ripens to a clear pale straw colour, with an occasional tinge of brown on the side exposed to the sun. Eye, open, with short erect segments set in a wide basin, which is rather deep. Flesh, yellowish, crisp, coarse-grained, juicy, sweet, and with a sort of musky aroma. An early pear of no great merit; ripe in the last week of August. I received this from M. Papeleu in 1847, Perdreau. See Karly Rousselet. Perdreau Musqué. See Karly Rousselet. Petit Beurré d’Hiver. See Besi de Caissoy. Petit Blanquet. See Small Blanquet. Petit Certeau. See Bellissime d’ Automne. Petit Fertile. See Ah! Mon Dieu. PETIT MUSCAT (Little Muscat ; Sept-en-gueule).—Fruit, small, produced in clusters; turbinate. Skin, at first yellowish green, changing as it ripens to bright yellow, and covered with dull dark red next the sun, dotted all over with numerous brown dots. Kye, open, with long acuminate and reflexed segments, not depressed. Stalk, an inch or more long, inserted without a cavity. Flesh, yellowish white, half melting, sweet and musky. One of the earliest, of dessert pears; ripe the end of July. Tree, strong, vigorous, an abundant bearer, and succeeds well either on the pear or quince. Petit Oin. See Merveille d'Hiver. PEARS. 498 Petite Orange. See Orange Musquée. Petit Rateau. See Pastorale. Petit St. Jean. See Amiré Joannet. De Pézénas. See Duchesse d’Angouléme. Philippe Delfosse. See Beurré Delfosse. PHILIPPE GOES.—Fruit, large ; obovate, uneven and undulating in its outline. Skin, very much covered with bright russet, rough to the touch, and with a greenish tinge on the shaded side. Eye, large and open. Stalk, stout and thick. Flesh, half melting, gritty, sweet, and perfumed. An inferior pear ; ripe in November and December. Philippe de Paques. See Easter Beurré. Pickering Pear. See Uvedale’s St. Germain. Pickering’s Warden. See Uvedale’s St. Germain. Pine. See White Doyenné. Piper. See Uvedale's St. Germain. Piquery. See Urbaniste. Pistolette. See Figue. PITMASTON DUCHESS.—Fruit, large and handsome, four inches and a quarter long and two inches and three-quarters wide ; pyramidal, generally even or a little undulating in its outline, and sometimes rather prominently bossed. Skin, smooth and fine, of a pale lemon colour, thickly covered with patches of delicate cinnamon-coloured russet, with a large patch round the stalk. Eye, large and open, set in a wide depression. Stalk, about an inch long, stout, and inserted either level with the surface or in a small narrow cavity. Flesh, very tender and melting, very juicy, exceedingly rich, with a sprightly vinous flavour and delicate perfume. ; A very handsome pear of the finest quality; in use from the end of October till the end of November. The tree bears freely, and is well adapted for pyramids, bushes, or espaliers. The fruit is too large for it to be grown as a standard. The name by which this was originally known was Pitmaston Duchesse d’Angon- léme, it having been raised by the late Mr. Williams, of Pitmaston, near Worcester, from crossing Duchesse @’Angouléme with Glou Morgeau. Bearing no resemblance whatever to the former, it might with as much reason have been called Pitmaston Glou Morgeau; and as either name would be a misapplication, T have calied it simply Pitmaston Duchess, it being sufficiently meritorious to stand on its own merits, without borrowing its reputation from any other fruit. . Pitt’s Calabasse. See Calebasse. PIUS IX.—Fruit, large, conical, and regularly formed. Skin, of a deep, clear yellow colour, with a blush of red on the side next the sun, considerably covered with streaks and flakes of russet. Eye, open, 494 THE FRUIT MANUAL. slightly depressed. Stalk, thick and woody, very short. Flesh, melting, juicy, sugary, and highly perfumed. An excellent pear; ripe in September. The tree is hardy, of small habit, forms a nice pyramid, and is a good bearer. Plomgastelle. See Beurré d’ Amanlis, Poire Bénite. See Ah! Mon Dieu. Poire des Dames. See Bellissime d’ Automne. Poire Douce. See Angélique de Bordeaua, Poire des Mouches. See Orange Tulipée. Poire de Prince. See Chair & Dames. Poire de Provence. See Donville. Poire & la Perle. See Small Blanquet. Poire de Rives. See Cutsse Madame. POMME POIRE (Beurré de Rackenheim ; Pomoise).—Fruit, below medium size; round, and bergamot-shaped, even and regularly formed. Skin, entirely covered with dark cinnamon-coloured russet, except on the shaded side, where there is occasionally a bare patch exposing the pea-green colour of the skin, and which is thickly covered with large russety freckles, Hye, small and open, set in a deep and round basin. Stalk, short, stout, and inserted in a rather deep and narrow cavity. Flesh, yellow, tender, and melting, very juicy. Juice, rich, sugary, and vinous, with a high perfume. A delicious pear; ripe in the end of October, and does not keep long. Pomoise. See Pomme Poire. Portugal até. See Cassolette, Pound Pear. See Black Worcester. Pound Pear. See Catillac. Pradel. See Vicar of Winkfield. Précel. See Passe Colmar. PREMICES D’ECULLY.—Fruit, above medium size, three inches in diameter; round or bergamot-shaped, somewhat bossed and uneven in its outline. Skin, yellow, with here and there patches of a greenish tinge, and thickly dotted all over with brown russet dots, and small blotches of russet. Eye, small and open, with erect segments set in a deep round basin. Stalk, very short, stout, and woody, inserted without depression. Flesh, tender, melting, and very juicy, rather coarse-grained, sweet, with a thin watery, juicy, and pleasant flavour. A second-rate pear; ripe in the last week of September. Raised at Ecully, near Lyons, by M. Luizet. PREMIER.—Fruit, above modium size, three inches and a quarter. PEARS. 495 long and two inches and a quarter wide ; oblong, terminating abruptly and blunt at the stock, undulating in its outline and contracted with a waist in the middle. Skin, covered with cinnamon-coloured russet. Eye, open, with short stout erect segments, set even with the surface. Stalk, an inch and a quarter long, set in an open cavity. Flesh, half- ee very juicy, sweet, and brisk, with a flavour resembling a pine apple. A good pear ; ripe in November. Raised at the Royal Garden, Frogmore, and first exhibited in 1871. Présent de Malines. See Passe Colmar. Présent Royal de Naples. See Beau Présent d’ Artois. Preul. See Passe Colmar. PREVOST.—Fruit, rather large, roundish-oval. Skin, clear golden yellow, with a bright red blush on the exposed side, and marked with flakes of russet. Eye, open, not deeply sunk. Stalk, about an inch long. Flesh, fine-grained, half-melting, and half-buttery, pretty juicy, and highly aromatic. A good late pear; ripe from January to April, but unless grown in a sar soil and situation it rarely attains the character of a melting ruit. PRINCE ALBERT.—Fruit, medium sized; pyriform. Skin, smooth, of a deep lemon-yellow colour, and frequently with a blush of red next the sun. Eye, small and open, set in a shallow basin. Stalk, an inch long, not depressed. Flesh, yellowish white, melting, juicy, sugary, and richly flavoured. An excellent pear ; in use from February till March. The tree is a hardy and vigorous grower, and forms a handsome pyramid. Prince Camille de Rohan. See Camille de Rohan. Prince de Ligne. See Figue. Prince’s Pear. See Chair a Dames. Princesse. See Muscat Robert. Princesse de Parme. See Marie Louise. PRINCESSE CHARLOTTE.—Fruit, medium sized; obovato-turbi- nate, rather undulating in its outline. Skin, yellow, thickly dotted and freckled with cinnamon russet in the shade, and with a warm orange glow on the side next the sun. Hye, very large, open, and clove-like. Stalk, an inch long, straight and woody, inserted in a round narrow cavity. Flesh, crisp, like that of Passe Colmar, juicy, rich, and sugary, and with a fine aroma. A first-rate pear, evidently of the Passe Colmar race, but quite dis- tinct from that variety ; ripe in the end of November, and in use till the end of December. Princesse Conquéte. See Princess of Orange. 496 THE FRUIT MANUAL. PRINCESS OF ORANGE (Princesse Conquéte ; Princesse d’ Orange). —Fruit, medium sized; roundish turbinate. Skin, lemon-yellow, but so entirely covered with reddish brown russet as to leave none of the ground colour visible, and with more of an orange tinge next the sun. Eye, small and open, set in a shallow depression. Stalk, an inch long, inserted in a small round cavity. Flesh, yellowish, crisp, and juicy, with a fine sugary and slightly sub-acid flavour. A dessert pear of good quality; ripe in October. The tree is a strong grower, hardy, and a good bearer as a standard, and succeeds well on the quince. PROFESSOR BARRAL.—Fruit, very large ; bergamot-shaped, uneven and bossed on its surface, Skin, deep yellow, thickly strewed with dots of rough russet, and with a tinge of red next the sun. Eye, small and open, placed even with the surface. Stalk, half an inch long, stout, and inserted in an open cavity. Flesh, melting, juicy, richly flavoured. A handsome dessert pear, of good quality; in use during October and November. PROFESSOR DU BRIEUL.—Fruit, medium sized, three inches and a quarter long and two and a half wide; obovate, uneven and undulating in its outline. Skin, greenish yellow, thickly dotted with russet, and with a tinge of red next the sun. Eye, small and open, level with the surface. Stalk, half an inch long, stout, inserted with- out depression. Flesh, half-melting, very juicy, with a rich sprightly flavour and a musky perfume. An excellent early pear; ripe in the beginning of September. Raised at Rouen, and named in honour of M. Alph. du Brieul, Professor of Arboriculture in Paris. Prunai. See Cassolette. Pucelle Condesienne. See Passe Colmar. Pucelle de Xaintogne. See Chat Brilé. Pucelle de Xaintogne. See Muscat Robert. Pyrole. See Jaminette. Queen’s. See Muscat Robert. DE QUENTIN.—Fruit, small; roundish-oval, somewhat of the shape of a swan’s egg. Skin, smooth and rather shining, greenish yellow in the shade, and with a brownish red tinge on the side next the sun; strewed all over with large green russet dots, and with a patch of brown russet round the eye and the stalk. Flesh, yellowish, fine-grained, tender, and melting, with a rich and rather honied flavour. A first-rate pear ; ripe in October. De Quessoy. See Besi de Caissoy. RAMEAU (Surpasse Reine).—Fruit, large ; oblong-oval, and uneven PEARS. : 497 in its outline. Skin, lemon-yellow, motiled and dotted with russet. Eye, open, slightly depressed. Stalk, about an inch long, not de- pressed. Flesh, yellowish, half-melting, juicy, sweet, and perfumed. An inferior pear; in use from January till March. Rateau. See De Livre. Red Achan. See Achan. RED DOYENNE (Doyenné d’ Automne ; Doyenné Crotté ; Doyenné Galleux ; Doyenné Gris; Doyenné Jaune ; Doyenné Rouge ; Doyenné Roux; Grey Doyenné; Neige Grise; St. Michel Doré; St. Michel Gris).—Fruit, medium sized ; obovate, very much resembling in shape the Doyenné Blanc. Skin, yellowish green, but entirely covered with thin, smooth, cinnamon-coloured russet, so that none of the ground colour is visible, and sometimes it has a tinge of brownish red next the sun. Hye, small and closed, set in a shallow depression. Stalk, three-quarters of an inch long, curved, and inserted in a narrow rather deep cavity. Flesh, white, tender, melting, and buttery, of a refreshing, rich, and delicious flavour. An excellent dessert pear; ripe in the end of October, and keeps much better than the Doyenné Blanc. The tree is not a very strong grower, but healthy and a good bearer, either on the pear or quince stock. It may be grown either against a wall or as a standard, but the fruit is preferable from a wall. It will be found advantageous to gather the fruit before it is ripe, as it will then keep much longer. This variety is supposed to have first emanated from the garden of the Chartreux at Paris, about the middle of the last century. RED ORANGE (Orange Rouge).—Fruit, medium sized ; roundish, or roundish turbinate. Skin, smooth, bright green at first, changing to yellowish green, and entirely covered on one side with beautiful deep red, thickly covered with greenish dots on the shaded side, and brownish red next the sun. Eye, small and open, with acute segments, and set in a wide and rather deep basin. Stalk, three-quarters of an inch long, set in a small cavity, with frequently a fleshy prominence on one side of it. Flesh, white, crisp, and very juicy, with a pleasant sugary and musky flavour. A dessert pear; ripe in the end of August, but must be gathered before it ripens on the tree, otherwise it becomes mealy. The tree is vigorous either on the pear or quince, but is subject to canker ; an abundant bearer, and succeeds well as a standard. Regentin. See Passe Colmar. Ala Reine. See Muscat Robert. REINE DES POIRES.—Fruit, medium sized; obovate. Skin, smooth, pale yellow, and dotted with russet on the shaded side, and bright red next the sun. Eye, small and open, placed in a small, irre- gular basin. Stalk, an inch long, inserted in a small eavity. Flesh, yellowish, tender, juicy, and sweet. Ripe in October. iad 498 THE FRUIT MANUAL. RETOUR DE ROME.—Fruit, above medium size, three inches and a quarter long and two inches and a half wide ; pyriform, even and handsome in its shape. Skin, of a rough appearance, though not so to the touch; of a dull greenish grey colour, and much covered with large russet specks the size of a pin’s head. Eye, very small and open, with small acute segments set in a shallow basin. Stalk, slender, curved, pale brown, woody, three-quarters of an inch long, inserted without depression on the narrow apex of the fruit, to which it is attached by fleshy folds. Flesh, fine-grained, melting, very juicy, with a rich and sprightly vinous flavour and a delicate aroma. An excellent pear ; ripe in the end of October. I received this from M. Papeleu, of Wetteren, in 1847, and it is quite distinct from Nouveau Poiteau, with which some pomologists have found it synonymous, RIVERS.—Fruit, medium sized; turbinate, regular in its outline. Skin, greenish, almost entirely covered with bright brown russet. Eye, open, slightly depressed in a plaited basin. Stalk, very short, slender, and inserted quite on the apex of the fruit. Flesh, very melting, juicy, with a rich vinous flavour and a delicate musky perfume. An excellent early pear ; ripe in September. It was raised by M. André Leroy, of Angers, and was named as a compliment to Mr. Thomas Rivers, of Sawbridgworth. ROBERT HOGG.—Fruit, large, three inches and a half long and nearly three inches wide; short obovate, widest towards the crown. Skin, rather deep green, much covered with fawn-coloured mottles of russet and small grey dots. Hye, open, pretty much depressed. Stalk, very short, somewhat obliquely inserted in a slight depression by the side of a fleshy swelling. Flesh, fine-grained, very melting and juicy, richly flavoured, aromatic, and with an agreeable acidity. A dessert pear of the finest quality; in use in September and October. The tree is an excellent bearer. This was raised by M. André Leroy, of Angers, and produced its first fruit in 1868, when M. Leroy did me the honour to associate my name with it, and which I regard as a graceful acknowledgment of a friendship which has existed for upwards of thirty years, Roberts’ Keeping. See Haster Bergamot. ROBINE (Royale d’ E:té).—Fruit, below medium size ; roundish tur- binate, like a small Bergamot. Skin, at first bright green, but becoming paler and of a yellowish tinge as it ripens, and dotted with brown dots. Eye, open, with long reflexed acuminate segments, and set in a small rather shallow cavity. Stalk, an inch and a quarter long, inserted in a very small sheath-like cavity. Flesh, white, crisp, rather dry, and of a musky sugary flavour. A dessert pear; ripe in August. The tree is vigorous, and much resembles the Cassolette, and bears more freely on the quince than on the pear stock. _ This I believe to be the Robine of Knoop, as well as of Duhamel ; but Knoop gives Muscat d’Averat, Muscat d’Aodt, and Aurate, as synonymes, which is an PEARS. 499 error. Hitt has also made the same mistake, although his description is that of the Robine. The Robine of Gibson, which he says is the same as that of Tourne- fort, is a very different pear from this, being larger and pyramidal, and from its ripening in October is in all probability the Robin of the Jardinier Frangais. Rochefort. See Tonneau. Roi de Baviére. See Passe Colmar. Roi Jolimont. See Doyenné d’Eté. Roi Louis. See Large Blanquet. Roi de Wurtemberg. See Glow Moreau, ROKEBY.—Fruit, small and obovate. Skin, shining, bright lemon: yellow in the shade, and with a crimson cheek next the sun. Eye, very small and closed. Stalk, very short. Flesh, very juicy and coarsely flavoured. An inferior pear; ripe in the beginning of September, and which rots at the core while the exterior is yet sound. Romische Angelikabirne. See Angélique de Rome, RONDELET.—Fruit, below medium size; roundish. Skin, greenish yellow, considerably covered with very fine and smooth pale brown russet, having an orange tinge next the sun, and speckled with large grey dots. Eye, generally wanting, Stalk, an inch long, inserted in a narrow cavity. Flesh, fine-grained, buttery and melting, very juicy, rich, sugary, and with a powerful perfume of musk. A most delicious pear; ripe in the beginning and middle of -No: vember. The tree is quite hardy, an excellent bearer, and succeeds well as a standard or pyramid. Ronville. See Martin Sire. Rose. See Summer Rose. ROSTEITZER.—Fruit, small, or below medium size; pyriform. Skin, yellowish green, with reddish brown on the exposed side. Eye, open, set in a shallow plaited basin. Stalk, an inch and a half long, not depressed. Flesh, melting, very juicy, sugary, vinous, and aromatic. A first-rate early pear ; ripe in the end of August and beginning of September. I received this from Messrs, Aug. Nap. Baumann, of Bolwyller, near Mulhausen, in 1845. Rothe Bergamotte. See Bergamotie Rouge. Rothpunctirte Liebesbirne. See Ah! Mon Dieu, ROUSSE LENCH.—Fruit, large, three inches and three-quarters long and two inches and a half wide ; oblong oval or pyriform, uneven and undulating in its outline. Skin, pale green, changing to lemon- yellow, with a slight russety covering. Hye, large and open, like that of a Jargonelle, Stalk, an inch ae a quarter long, inserted without KK 500 THE FRUIT MANUAL. depression. Flesh, yellow, buttery, juicy, sugary, and pretty well flavoured. Ripe in January and February. ROUSSELET ENFANT PRODIGUE.—Fruit, above medium size ; obovate, somewhat bossed and undulating in its outline. Skin, clear deep green, considerably covered with smooth brown russet. Hye, large and open, with leaf-like segments, set in a round, deep, and uneven basin. Stalk, half an inch long, stout and woody, obliquely inserted in a wide shallow depression. Flesh, greenish white, half- melting, coarse-grained, with an abundant cold, brisk, sweet juice and a slight aroma, similar to that of Seckle. An excellent pear, with a fine acidulous flavour; ripe in October. The tree is hardy, a good bearer, and forms a handsome pyramid. Rousselet Hatif. See Harly Rousselet. Rousselet d’Hiver. See Winter Rousselet. Rousselet Jamin. See Heliote Dundas. ROUSSELET DE JONGHE.—Fruit, small, curved; obovate, un- even and irregular in its outline. Skin, smooth, and of an uniform lemon-colour. Eye, very large and open, set even with the surface. Stalk, upwards of an inch long, curved, fleshy at the base, and united to the fruit by fleshy folds, without any cavity. Flesh, yellow, fine- grained, firm, melting and juicy, with a very rich sugary flavour. A delicious pear, the rich flavour of which compensates for its small size; ripe in November and December. ROUSSELET DE MEESTRE.—Fruit, large; obtuse-pyriform or pyramidal. Skin, smooth and shining, of a golden-yellow colour, thickly dotted all over with large brown russet freckles. ye, open, set in a wide, flat basin. Stalk, an inch and a half long, not depressed. Flesh, half buttery, firm, pretty juicy, and well flavoured, but with nothing to recommend it. Ripe in October and November. Rousselet Musquée. See Rousselet de Rheims. Rousselet Petit. See Rousselet de Rheims. ROUSSELET DE RHEIMS (Rousselet Musqué; Rousselet Petit).— Fruit, small; pyriform, and rounded at the apex. Skin, green, changing to yellow at maturity, and thickly covered with grey russet specks, tinged with brown next the sun. Eye, small and open, slightly depressed. Stalk, an inch long, thick, and not depressed. Flesh, half melting, rich, sugary, and highly perfumed. One of the oldest and best early pears. Ripe in September, but does not keep long. ROUSSELET DE RHEIMS PANACHE.—This is in every respect similar to the preceding, of which it is a bud sport; except that the leaves and fruit are striped with yellow and green. PEARS. 501 ROUSSELET DE STUTTGARDT (Chevriers de Stuttgardt; De Stuttgardt ; Stuttgardter Gaishirtendirn).—Fruit, medium sized ; pyri- form or pyramidal. Skin, yellowish green, with brownish red on the side next the sun, and strewed with dots. Eye, open, set in a shallow basin. Stalk, upwards of an inch long, inserted without depression. Flesh, half melting, very juicy and sugary, with a rich and perfumed flavour. A good early pear; ripe in September. The tree is an excellent bearer, and forms a handsome pyramid. ROUSSELINE.—(Muscat @ long Queue de la Fin d’Automne; Muscat @ long Queue d’Automne ; Long-stalked late Autumnal Muscat). —Fruit, below medium size ; pyriform, inclining to obovate, very swollen in the middle, narrowing obtusely towards the eye and more gradually towards the stalk. Skin, smooth, pale lively green at first, and changing to greenish yellow, and covered with fine shining deep red next the sun, and strewed with grey dots. Eye, small, partially closed, and set in a shallow and plaited basin. Stalk, an inch and a half to two inches long, inserted in a small round cavity. Flesh, yellowish white, very juicy and melting, with a fine sugary and musky flavour. A dessert pear; ripe in November. Tree, healthy and vigorous, succeeds well as a standard either on the pear or quince, and is a good bearer. According to De Quintinye its original name was Muscat 4 long Quene de la fin d’Automne, From its similarity to the Rousselet, it was changed to Rousseline. Rousette d’Anjou. See Besi de Quessoy. Royal d’Angleterre. See Uvedale’s St. Germain. Royal Tairlon. See Kaster Bergamot. Royale. See Summer Franc Réal. Royale @Eté. See Robine. ROYALE D’HIVER (Spina di Carpi).—Fruit, large ; obtuse turbi- nate. Skin, smooth, of a fine bright green, changing to lemon-yellow on the shaded side, and covered with fine bright red, with a few faint streaks on the side next the sun, and strewed with reddish brown dots. Eye, small and open, with long acuminate segments, and set in a considerable depression, Stalk, an inch and a half long, slender and curved, and somewhat obliquely inserted in small sheath-like cavity. Flesh, white, crisp, and juicy, with a sweet musky flavour. A dessert pear; ripe from December to July. Tree, not a vigorous grower, and, though it will succeed as a standard, produces fruit more rich and melting when grown against a wall. It does not succeed well on the quince. Sabine d’Hiver. See Jaminette. Saffran d’Automne. See Spanish Bon Chrétien. 502 THE FRUIT MANUAL. Saffran a’Eté. See Summer Bon Chrétien. Sageret. See Bergamotte Sageret. Sara. See Bergamotte de Hollande. ST. ANDRE.—Fruit, medium sized; oblong-obovate. Skin, greenish yellow, strewed all over with russet and green dots. Eye, clove-like. Stalk, an inch long, obliquely inserted. Flesh, yellowish white, very tender, buttery, and melting, sweet, but with a thin watery juice. A second-rate pear; ripe in October. ST. DENIS.—Fruit, small; turbinate and uneven in its outline. Skin, pale yellow, with a crimson cheek, and thickly dotted with crimson dots. Eye, open, set in a shallow basin. Stalk, an inch and a half long, not depressed. Flesh, half melting, very juicy and sweet, with a fine aroma. A nice early pear; ripe in August and September. ST. GERMAIN (Arteloire; Inconnue la Fare; Lafare ; St. Ger- main Gris; St. Germain d’Hiver ; St. Germain Jaune; St. Germain Vert).—Fruit, large, three inches and a half long and two and a half wide; oblong obovate, rather irregular in its outline, caused by pro- minent unequal ribs extending from the eye a considerable length of the fruit. Skin, at first deep lively green, changing as it ripens to pale greenish yellow, and thickly covered with small brownish grey dots, and sometimes markings of russet. Eye, small and open, with erect, broad, and rigid segments, set in a narrow, irregular, and rather shallow depression. Stalk, an inch long, curved, and inserted rather obliquely without depression, with swollen protuberances at the base. Flesh, white and gritty, but very juicy, buttery, and melting, and with a sprightly, refreshing, sugary, and perfumed flavour. An old and highly-esteemed dessert pear; in use from November to January. The tree is healthy, and, though not large, is a good grower, and hardy. It requires to be grown against a wall in this country, and thrives best in a light, warm, sandy loam, when the fruit is produced in the highest perfection ; but if grown in a cold, moist situation, it is gritty and worthless, This is an old and favourite French pear, and has been for so many years culti- vated in this country as to be as familiarly known as any native variety. It was discovered as a wilding growing on the banks of the river La Fare, near St. Germain, but at what period I have not been able to ascertain. It seems to have first become known about the same time as the Chaumontel, being mentioned by Merlet in 1690, and not in the Jardinier Frangais of 1653, At the time Merlet described it he says, “ Although it has been gratted with all possible care, its wood still inclines to be thorny,” a character which it would possess in its early youth, but which it has now lost. St. Germain d’Kté. See Summer St. Germain. St. Germain Gris. See St. Germain. St. Germain d’Hiver. See St. Germain. PEARS, 508 St. Germain Jaune. See St. Germain. St. Germain de Martin. See Summer St. Germain. ST. GERMAIN PANACHE.—This is a bud sport from the St. Germain, and differs from it in no other respect than in having the fruit beautifully striped with bands of green and yellow. I received it in 1845 from Messrs. Baumann, of Bolwyller. St. Germain Vert. See St. Germain. ST. GHISLAIN.—Fruit, medium sized; obtuse pyriform or turbi- nate. Skin, smooth, clear yellow, with a slight greenish tinge, dotted with green and grey dots, and with a blush of red next the sun. Eye, open, with long flat segments in a very shallow depression. Stalk, from an inch to an inch and a half long, curved, and at its junction with the fruit encircled with several fleshy rings. Flesh, white, very juicy and melting, with a rich, sweet, and vinous flavour. An excellent dessert pear of first quality; ripe in September. The tree is very vigorous and hardy, and bears well as a standard. This excellent early pear was raised at St. Ghislain, near Jemappes, in Belgium, and was first distributed by Dr. Van Mons. St. Jean. See Amiré Joannet. St. Jean Musqué. See Muscat Robert. St. Jean Musqué Gros. See Muscat Robert. St. John’s Pear. See Amiré Joannet. St. Lambert. See Jargonelle. St. Laurent. See Bassin. ST. LEZIN.—Fruit, very large; pyriform. Skin, of a dull greenish yellow colour, covered with flakes of russet. Eye, open, set in a deep furrowed basin. Stalk, two inches long, not depressed. Flesh, firm, crisp, juicy, and sweet. A stewing pear; in use during September and October. St. Mare. See Belle de Thouars. St. Marc. See Urbaniste. St. Martial. See Angélique de Bordeaux. St. Martin. See Winter Bon Chrétien. St. Michel. See White Doyenné. ST, MICHEL ARCHANGE.—Fruit, above medium size ; obovate. Skin, smooth and shining, of a golden yellow colour, speckled with crimson on the shaded side, and with a bright crimson cheek on the gide next the sun. Eye, small and half open, with erect segments, set in a narrow depression. Stalk, half an inch to an inch long, not depressed. Flesh, yellowish white, tender, melting, and juicy, with a sugary juice and a very agreeable perfume. 504 THE FRUIT MANUAL. A very excellent and beautiful pear, covered with crimson dots like Forelle ; ripe in the end of September. This is a very old pear, having originated some time in the last century in the neighbourhood of Nantes ; but it is only of late years that it has been introduced to this country. St. Michel Doré. See Red Doyenné. St. Michel Gris. See Red Doyenné. St. Michel d’Hiver. See Doyenné d’ Alengon. St. Nicholas. See Duchesse d’ Orléans. St. Samson. See Jargonelle. SALVIATI.—Fruit, medium sized; roundish. Skin, smooth, deep waxen yellow, mottled with russety spots, and a tinge of red next the sun, Eye, small and open, set in a slight depression. Stalk, an inch and a half long, slender, and inserted in a small cavity. Flesh, tender, sweet, and highly perfumed. A dessert pear, which is also used in France to make ratafia; ripe in August and September. The tree is healthy, a vigorous but slender grower; bears well as a standard, but does not succeed on the quince. SANGUINOLE (Sanguinole de Royder, Musquee, ou Africaine ; Sany Rouge ; Grenade; Sanguinole Rouge ; Sanguinole d@ Eté),—Fruit, medium sized; turbinate. Skin, smooth, green at first, but changing to yellowish green, and dotted with grey dots on the shaded side, and pale brownish red next the sun. Hye, very large, set in a rather deep basin. Stalk, an inch long, inserted in a small cavity. Flesh, red, crisp, juicy, with a sweet and rather insipid flavour. A dessert pear, remarkable only for the colour of its flesh; ripe in August and September. The tree bears well as a standard, is healthy and vigorous, and succeeds either on the pear or quince. It is a very old pear, and has been known for some centuries, The earliest notice of it in this country is by Rea, unless the “Blood Red Pear” of Parkinson be the same. SANS PEAU (Skinless ; Fleur de Guignes).—Fruit, below medium size; pyriform. Skin, very thin, smooth, pale greenish yellow, with slight marks of red next the sun. Eye, open, with long acuminate segments, and set in a shallow basin. Stalk, an inch long, slender and curved, inserted in a small cavity. Flesh, white, very juicy, and melting, with a sweet and aromatic flavour. A nice little summer dessert pear; ripe in August and September. The tree is a good grower and an excellent bearer, succeeds well as a standard, and may be grown either on the pear or quince stock. Sans Peau d’Eité. See Sans Peau. SARRAZIN.—Fruit, medium sized ; oblong obovate, widest about the middle, and narrowing to both extremities. Skin, at first lively PEARS, 505 green, changing to pale yellow on the shaded side, and reddish brown next the sun. Eye, not depressed. Stalk, half an inch long, stout, and inserted without depression. Flesh, white, crisp, rich, sugary, and slightly perfumed. A dessert pear when well ripened, but generally used for culinary purposes ; ripe in April. Satin. See Lansac. Scotch Bergamot. See Hampden’s Bergamot. Scot’s Cornuck. See Charnock. Schnabelbirne. See Bequesne. Schweitzerbergamotte. See Beryamotte Suisse. SECKLE (New York Red-cheek; Shakespear ; Sicker; Lammas of the Americans).—Fruit, small ; obovate, regularly and handsomely shaped. Skin, at first dull brownish green, changing as it ripens to yellowish brown, with bright red on the side exposed to the sun. Eye, small and open, with very short segments, and not at all de- pressed. Stalk, half an inch long, inserted in a small narrow depression. Flesh, buttery, melting, and very juicy, with a rich and unusually powerful aromatic flavour. One of the most valuable dessert pears, surpassing in richness any other pear in cultivation; it is ripe in October. The tree is very hardy and vigorous, an abundant bearer, and succeeds well as a standard. The Seckle Pear is of American origin, and is first noticed by Coxe, an American pomologist in his “ View of the Cultivation of Fruit Trees.” It was sent to this country in 1819 by Dr. Hosack of Philadelphia, along with several other fruits, to the garden of the Horticultural Society. The original tree is still in existence, and is growing in a meadow in Passyunk township, about a quarter of a mile from the Delaware, opposite League Island, and about three miles and a half from Philadelphia. It is over a hundred years old, and about thirty feet high. The diameter of the trunk, at a foot from the ground, is six feet ; and five feet from the ground it is four feet nine inches. The trunk is hollow and very much decayed ; the bark, half way round, to the height of six feet, is entirely gone ; and so far has the progress of decay advanced, that, it is feared, in a few more years the tree will have ceased to exist. There are, however, young suckers growing from the root, by which the original stock will be preserved ; but it is to be regretted that some means were not taken to preserve the original tree, as by a very simple process of plastering up the decayed portion the progress of decay might be arrested. The property on which the tree stands belonged in 1817, according to Coxe, to Mr. Seckle (not Seckel) of Philadelphia, and hence the origin of the name. Downing says, “The precise origin of the Seckel Pear is unknown. The following morceau of its history may be relied on as authentic, it having been related by the late venerable Bishop White, whose tenacity of memory is well known. About 1765, when the Bishop was a lad, there was a well-known sportsman and cattle-dealer in Philadelphia, who was familiarly known as ‘ Dutch Jacob.’ Every season, early in the autumn, on returning from his shooting excursion, Dutch Jacob regaled his neighbours with pears of an unusually delicious flavour, the secret of whose place of growth, however, he would never satisfy their curiosity by divulging. At length, the Holland Land Company, owning a considerable tract south of the city, disposed of it in parcels, and Dutch 506 THE FRUIT MANUAL. Jacob then secured the ground on which his favourite pear-tree stood—a fine strip of land near the Delaware. Not long afterwards it became the farm of Mr, Seckel, who introduced this remarkable fruit to public notice, and it received his name.” We have thought proper to adopt the orthography of the name as given by Coxe, in opposition to that of the Horticultural Society’s Catalogue, which Downing follows ; because Coxe resided at Philadelphia, and must have known whether it was Seckle or Seckel; and as the only reason assigned for altering it is, that it is supposed Mr. Seckle was of German descent, and there is no name known among the Germans spelt Seck/e. In our opinion, this is not a sufficient plea for the alteration, in opposition to the authority of Coxe. Seigneur. See ondante d’ Automne. Seigneur. See White Doyenné. Seigneur d’Esperen. See Fondante d’ Automne. Seigneur d’Hiver, See Haster Beurré. Sept en Gueule. See Petit Muscat. SERRURIER (Serrurier d@’ Automne ; Neuve Maison).—Fruit, large, three inches and a quarter long and two inches and a half wide; pyramidal, even and regularly formed. Skin, smooth, of an uniform yellow colour, thickly strewed with large russet dots, and a few patches of thin russet. Eye, open, set in a narrow and round basin. Stalk, an inch or more in length, very stout, inserted in a narrow depression, Flesh, coarse-grained, melting, with a thin, somewhat vinous juice, but without much flavour. A second-rate pear ; ripe in October and November. Raised by Van Mons about 1825, and named in compliment to his friend J. F. Serrurier, a member of the Institute of Holland, a great pomologist, and author of the “ Fruitkundig Woordenboek,” published in 1806. Serrurier d’Automne. See Serrurier. SEUTIN.—Fruit, medium sized; oval. Skin, yellowish, covered with flakes and dots of russet. Eye, prominent and open. Stalk, an inch and a halflong. Flesh, half-melting, coarse-grained, pretty juicy and sweet. Ripe in December and January. Shakespear. See Seckle. SHOBDEN COURT.—Fruit, below medium size; oblate, even in its outline, Skin, deep, rich yellow, with a blush of red next the sun, and covered with rough russety dots. Eye, very small, almost wanting, set in a small, round, rather deep basin. Stalk, very long and slender, inserted in a small cavity. Flesh, white, coarse-grained, juicy, briskly acid and sweet, but not highly flavoured. A second-rate pear; ripe in January and February. Raised by Mr. T. A. Knight, President of the Horticultural Society of London, and named by him after Shobden Court, Herefordshire, the seat of Lord Bateman. Short’s St. Germain. See Summer St. Germain. PEARS, 507 Sicker. See Seckle. Sienlle. See Doyenné Sieulle. SIMON BOUVIER.—Fruit, below medium size; obtuse-pyriform. Skin, smooth, bright green, becoming yellowish as it ripens, and dotted and mottled with brown russet. Eye, small, placed in a slight depression. Stalk, three-quarters of an inch long, slightly curved, and inserted without depression. Flesh, white, tender, and melting, rich, sugary, and finely perfumed. An excellent pear; ripe in September. SINCLAIR (Sinclair d’Eté).—Fruit, large, three inches and a quarter wide and three inches and a half long; long turbinate, very wide at the crown and tapering abruptly to the stalk by deep concave curves to a narrow point, even and symmetrical in shape. Skin, smooth, fine clear lemon-yellow, with a faint blush of red next the sun. Eye, open, with small erect segments set in a wide saucer-like basin, Stalk, an inch long, fleshy in the lower part, where it gradually widens out into the surface of the fruit. Flesh, fine-grained, buttery, melting, with a rich vinous flavour and a fine musky perfume. An excellent pear; ripe during October. This was raised by Van Mons, and named in honour of Sir John Sinclair, the eminent Scotch agriculturist. Six. See Beurre Six. Skinless. See Sans Peau. SMALL BLANQUET (Poire @ la Perle; Petit Blanquet).—Fruit, small; obtuse pyriform. Skin, smooth, shining, and appearing trans- parent; pale yellow, almost white, or of a pearl colour, from which the name of 4la Perle is derived. Hye, large for the size of the fruit, open and not depressed. Stalk, about half an inch long, inserted by the side of a fleshy lip. Flesh, white, crisp and juicy, with a sweet musky flavour. A dessert pear; ripe in August. The tree is not vigorous, but hardy and a good bearer ; succeeds well as a standard either on the pear or quince. Knoop gives Petit Blanquet as a synonyme of his Vroege Suckery, but it is not the Petit Blanquet of Duhamel. Small Winter Beurré. See Best de Quessoy. Snow. See White Doyenné. Soldat Esperen. See Soldat Laboureur. SOLDAT LABOUREUR (Soldat Esperen).—Fruit, large, three inches and three-quarters long and three inches wide ; oblong obovate, narrowing from the bulge both towards the eye and the stalk. Skin, pale lemon-yellow, marked here and there with tracings of russet, and completely covered with minute russet dots. Hye, large, slightly 508 THE FRUIT MANUAL. closed, with long acuminate segments, and placed in a shallow de- pression. Stalk, an inch long, inserted by the side of a fleshy swelling in a narrow cavity. Flesh, yellowish white, buttery, melting, and very juicy, rich and sugary, having somewhat of the flavour of the Autumn Bergamot. A very excellent pear ; ripe in November. SOPHIE DE L’UKRANIE.—Fruit, rather large ; obovate, even and regular, in shape somewhat resembling White Doyenné. Skin, pale yellow, covered with minute dots on the shaded side, and with a tinge of warm orange next the sun. Eye, -open, set in a deep basin. Stalk, an inch long, woody, obliquely inserted. Flesh, neither melting nor juicy, only sweet. An inferior pear, which blets in November. Soppige Groentje. See Bergamotte d’ Automne. SOUVENIR DU CONGRES.—Fruit, large, three inches and a half long and two inches and three-quarters wide, and often much larger ; oblong obovate, uneven and undulating in its outline. Skin, considerably covered with smooth cinnamon-coloured russet, with here and there patches of the yellow ground colour exposed; on the side next the sun there are streaks of bright crimson and a warm glow of russet. Hye, large and open, deeply set. Stalk, an inch or more long, very stout, inserted either in a pretty deep cavity or on the end of the fruit in a slight one. Flesh, yellowish white, tender, very juicy and melting, with a rich vinous flavour and musky aroma. A very handsome and excellent pear ; ripe in the end of August and beginning of November. It has a great resemblance to Williams’ Bon Chrétien, but is quite a distinct fruit. Souverain. See Passe Colmar. Souverain d’Hiver. See Passe Colmar. SPANISH BON CHRETIEN (Bon Chrétien d’Automne; Bon Chrétien @ Espagne; Gratioli d Automne; Gratioli de la Toussaint ; Saffran d' Automne ; Spanish Warden; Vandyck).—Fruit, large, pyri- form, greenish yellow, changing to yellow at maturity, covered with cinnamon-coloured russet, and with a deep lively red cheek next the sun, strewed all over with small brown dots. Lye, small and open, with short segments. Stalk, an inch and a half long, curved, and obliquely inserted in a small cavity. Flesh, white, with a tinge of green, crisp, breaking, with a pleasant brisk flavour, and with a fine musky aroma. A culinary pear of excellent quality; in use from November to March. The tree is a vigorous grower and an abundant bearer, Sue- ceeds well as a standard, and prefers the pear to the quince stock, Spanish Warden. See Spanish Bon Chrétien, Spina di Carpa. See Royal d’Hiver. PEARS, 509 De Spoelbergh. See Vicomie de Spoelbergh. Spring Beurré. See Verulam. . Staunton. See Gansel’s Bergamot. Stuttgardter Gaishirtenbirn. See Rousselet de Stutigardt. De Stutigardt. See Rousselet de Stuttgardt, STYRIAN (Keele Hall Beurré).—Fruit, large; long obovate or pyriform, even and regular in its shape. Skin, smooth and shining, of a clear citron-yellow, and covered with a brilliant vermilion cheek, which is as if varnished on the side next the sun. Eye, large, open, and clove-like, set even with the surface. Stalk, upwards of an inch long, very stout, fleshy at the base, where it is attached to the fruit, frequently surrounded with fleshy folds. Flesh, yellowish, very fine- grained, tender, buttery, melting, and unusually juicy, sweet, brisk, and with a fine Vanilla flavour. A most delicious pear; ripe in the last week of September and beginning of October. SUCREE DE HOYERSWERDA.—Fruit, rather below medium size ; obtuse pyriform. Skin, thin and smooth, of a beautiful pale yellowish green, thickly dotted with rough brown and greenish russety dots, and markings of russet round the eye and near the stalk. Eye, very small, frequently without any segments, and set in a slight depression. Stalk, half an inch long, slender, inserted in a small cavity, which is sometimes as if pressed on one side by a fleshy swelling. Flesh, whitish, fine-grained, tender, very juicy and melting, with a rich, sweet, and musky flavour. An excellent summer dessert pear; ripe in the end of August and beginning of September. The tree is hardy, a good and most abundant bearer as a standard, and succeeds well either on the pear or quince. It was raised at Hoyerswerda, in Saxony, and is suppused to have been produced from seed of Sucrée Vert. Sucrée Dorée. See Napoléon. SUCREE VERT (Green Sugar).—Fruit, medium sized; roundish turbinate. Skin, pale lively green, which becomes yellowish when ripe, but still retains its green colour, dotted all over with numerous green and greyish dots, with a few slight traces of russet. Eye, small and open, with reflexed segments, and set in a wide and shallow basin. Stalk, an inch long, stout, and inserted in a small cavity, and some- times pressed on one side by a swollen protuberance. Flesh, yel- lowish white, very juicy, buttery, and melting, rather gritty at the core, and with a fine, sweet, and perfumed flavour. An excellent dessert pear; ripe in October. The tree is very hardy and very vigorous, bears abundantly as a standard, and succeeds well either on the pear or quince stock. SUFFOLK THORN.—Fruit, medium sized; roundish turbinate. 510 THE FRUIT MANUAL. Skin, pale lemon-yellow, covered with numerous small dots and irregular patches of pale ashy grey russet, which are most numerous on the side next the sun. Eye, very small and open, set in a deep basin. Stalk, short and stout, not deeply inserted. Flesh, yellowish white, exceedingly melting, buttery, and juicy, with a rich sugary juice, exactly similar in flavour to Gansel’s Bergamot. A most delicious pear; ripe in October. The tree is quite hardy, and an excellent bearer, forming a handsome pyramid on the pear stock. This was raised from Gansel’s Bergamot by Andrew Arcedeckene, Esq., of Clavering Hall, Suffolk. J Sugar Pear. See Amiré Joannet. SUMMER ARCHDUKE (Amiré Roux; Archduc d’Eté; Brown Admiral ; Grosse Ognonnet; Ognonnet Musqué).—Fruit, medium sized ; turbinate. Skin, smooth and shining, pale lively green, changing to yellowish green as it ripens, and covered with dark red next the sun, covered with numerous russety dots, and a few patches of russet. Eye, open, with short dry segments, set in a shallow depression. Stalk, about an inch long, stout, and inserted in a small cavity. Flesh, whitish, juicy, and melting, with a fine aromatic and rosewater flavour. Ripe in the beginning of August. The tree is vigorous and hardy, a good bearer, and succeeds well as a standard. The Summer Rose is also called Ognonnet. Summer Bell. See Windsor, SUMMER BERGAMOT.—Fruit, small ; roundish. Skin, yellowish green, with brown red next the sun, Eye, set in a wide and shallow depression, Stalk, an inch long, inserted in a narrow cavity. Flesh, juicy, sweet, and well-flavoured, and soon becomes mealy. A dessert pear of very ordinary merit; ripe in August. This is not the Summer Bergamot of Miller and Forsyth, but is what is grown in the nurseries about London under that name. SUMMER BEURRE D’AREMBERG.—Fruit, small, two inches wide and the same high; turbinate, even and smooth in its outline. Skin, entirely covered with a thin crust of cinnamon-coloured russet. Eye, wanting segments, very deeply set in a narrow hole. Stalk, long, stout, and fleshy, curved, and inserted without depression. Flesh, yellowish, very buttery, tender, melting, and very juicy, sweet, richly flavoured, and with a musky aroma. An excellent pear, which ripens in the middle of September. It was raised’by Mr. Rivers, of Sawbridgworth, and was sent to me in 1863, the first year in which it produced fruit, : SUMMER BON CHRETIEN (Florence d’Eté; Gratioli ; Gratioli di Roma; Safran d' Eté).—Fruit, large, pyriform, very irregular and bossed in its outline. Skin, yellow, with a tinge of pale red next the PEARS. 511 sun, and strewed with green specks. Eye, small, set in an uneven, - shallow basin. Stalk, two inches and a half long, curved, and obliquely inserted in a knobbed cavity. Flesh, yellow, crisp, juicy, sweet, and pleasantly flavoured. An inferior fruit; ripe in September. The tree is tender, subject to canker, and requires a wall to bring the fruit to maturity. If grown as a bush tree, the fruit is good for culinary purposes. SUMMER CRASANNE (Crasanne @’ Eté).—F ruit, small, roundish, and flattened. Skin, pale yellow, entirely covered with cinnamon- coloured russet. Eye, wide open, set in a shallow basin. Stalk, an inch and a half long. Flesh, half-melting, very juicy, sweet, and aromatic. A good early pear; ripe in the end of August and beginning of September. SUMMER DOYENNE (Doyenné d’Eté; Doyenné de Juillet; Joli- mont; Rot Jolimont).—Fruit, small, two inches wide and one and three-quarters high ; roundish, or roundish turbinate. Skin, smooth, and wherever shaded of a clear greenish yellow, changing as it ripens to a fine lemon-yellow, and on the side next the sun covered with a red blush, and strewed with grey dots. Eye, small, half open, set in a shallow plaited basin. Stalk, three-quarters of an inch long, not depressed. Flesh, yellowish white, half melting, and very juicy, sweet and pleasantly flavoured. An excellent early pear; ripe in the end of July, but requires to be gathered before it becomes yellow, otherwise it soon becomes mealy, and is quite insipid. The tree is hardy, and a good bearer. The origin of this pear has caused a good deal of discussion among pomologists; but I do not see how there need be any doubt or difficulty about it. In Van Mons’ catalogue, at p. 28, we find “ Doyenné d’Kité; par nous.” In the preface this expres- sion “par nous” is stated to signify “que ce fruit est un résultat de nos essais.” This being the case, we cannot suppose that Van Mous would have claimed a fruit he did not raise. Diel acknowledges having received it from Van Mons in his Kernobstsorten, vol. xix.; and in his Systematisches Verzeichniss, 2 Fort., p. 90, he describes it under the name of Briisseler Sommerdechantsbirne with the synonyme Doyenné d’Eté, V.M. This distinction of placing Van Mons’ initials in con- junction with it was, no doubt, to distinguish it from that other Doyenné d’E1é which he had described in vol. iii, p. 39, of the Kernobstsorten, and which is a totally different fruit, of medium size, with no red on the sunny side, and which ripens in the end of August. This must have been raised by Van Mons at an early period, for Diel mentions it among his best pears in 1812. SUMMER FRANC REAL (Bergamotte de la Bewwrier ; Beurre d’'Eté ; Bergamotte d’Eté; Coule Soif; Fin Or d’Eté; Franc Real @Eté; Great Mouthwater ; Gros Micet d’Eté ; Grosse Mowille Bouche ; Hétiveau Blanc; Milan Blane; Milan de la Beuvriere; Royale),.— Fruit, above medium size, two inches and a half wide, and about the same in height; turbinate. Skin, smooth, pale yellowish green, strewed with numerous brown and green dots, and tinged with brownish red next, the sun. Eye, small and open, set in a small undulating basin. 512 THE FRUIT MANUAL. Stalk, short and thick, inserted in a small cavity. Flesh, yellowish white, fine-grained, buttery and melting, rich and sugary. _ An excellent early pear; ripe in September. The tree succeeds well as a standard, is a good bearer, and grows best on the pear stock, This was at one time much grown in this country, but is now rarely met with, Miller was in error in making the Summer Bergamot of English gardens synony- mous with this, and Forsyth and Lindley have equally erred in following him. SUMMER ROSE (Epine Rose; Ognonnet ; Rose; Thorny Rose).— Fruit, medium sized; oblate, and handsomely shaped. Skin, yellowish green, becoming niore yellow as it attains maturity, with markings of russet on the shaded side, and bright reddish purple, covered with greyish brown specks, next the sun. Eye, open, set in a wide and shallow basin. Stalk, an inch and a half long, slender, and inserted in a small round cavity. Flesh, whitish, half-melting, gritty at the core, tender, juicy, sugary, with a pleasant, refreshing, and musky flavour. A fine summer pear; ripe in August. The tree is healthy and vigorous, and an excellent bearer. Succeeds well as a standard either on the pear or quince. SUMMER ST. GERMAIN (St. Germain d’Eté; St. Germain de Martin; Short’s St. Germain).—Fruit, medium sized; obovate. Skin, greenish pale yellow, mottled and speckled with brown russet. Eye, open, with dry membranous, cup-like segments, set in a narrow and slight depression. Stalk, an inch and a quarter long, slightly curved, and obliquely inserted in a small cavity ; swollen at the base, and with a fleshy lip on one side of it. Flesh, juicy, slightly gritty and astringent, with a brisk, sweet, and rather pleasant flavour. A second-rate pear ; ripe in the end of August. , SUMMER THORN (Bugiarda ; Epine d'Eté; Couleur de Rose; Epine @Eté Vert ; Fondante Musqué).—Fruit, medium sized ; pyriform or long-pyriform, and rounded at the apex. Skin, smooth, and covered with greenish russet dots, green in the shade, but yellowish next the sun and towards the stalk. Eye, small, open, with long broad seg- ments, set in a shallow and plaited basin. Stalk, an inch long, curved, and obliquely inserted without any depression. Flesh, white, melting, juicy, and of a rich, musky flavour. It is an excellent autumn pear; ripe in September, but does not keep long, as it soon becomes mealy. The tree is vigorous, a good bearer, succeeds well as a standard either on the pear or quince, but prefers the latter. Supréme. See Windsor. SURPASSE CRASANNE.—Fruit, medium sized, two inches and a half wide and the same high; roundish turbinate. Skin, completely covered with dark cinnamon-coloured russet, even on the shaded side. PEARS. 518 Hye, open, set in a deep and ribbed basin. Stalk, nearly an inch long, stout, and inserted between two lips. Flesh, somewhat gritty, juicy, melting, richly flavoured, and with a fine aroma. An excellent pear ; ripe in November. SURPASSE MEURIS.—Fruit, above medium size; obovate. Skin, smooth, lively green, changing as it ripens to yellowish green, and marked with a delicate tinge and a few faint stripes of red next the sun, and strewed with numerous brown dots. Eye, open, with short, rigid segments set in a shallow, irregular basin. Stalk, an inch and a half long, inserted without depression, and frequently obliquely set. Flesh, white, very juicy, and with a rich, sugary, vinous, and sprightly flavour, similar to the Crasannes. An excellent dessert pear; ripe in October. The tree is hardy, vigorous, a good bearer, and succeeds well as a standard. One of Van Mons’ seedlings. Surpasse Reine. See Rameau. SURPASSE VIRGOULIEU.—Fruit, large ; oblong, even and hand- some. Skin, smooth, lemon-yellow, thinly dotted and spotted with cinnamon russet. Eye, open, with long stiff segments. Stalk, short and thick, obliquely inserted. Flesh, white, very tender, buttery and melting, rich and sugary. A delicious pear ; ripe in October. SUSETTE DE BAVAY.—Fruit, medium sized; turbinate. Skin, yellow, covered with numerous large russet dots and traces of russet. Eye, open, placed in a shallow, undulating basin. Stalk, an inch long, inserted in a small cavity. Flesh, melting, juicy, sugary, and vinous, with a pleasant perfume. Ripe in January and February, and valuable for its lateness. Raised by Major Esperen, of Malines, and named in compliment to Madame de Bavay, wife of M. de Bavay, nurseryman at Vilvorde, near Brussels. SWAN'S EGG.—Fruit, medium sized; roundish ovate. Skin, smooth, yellowish green on the shaded side, and clear brownish red next the sun, and covered with pale brown russet. Eye, small, partially closed, slightly depressed. Stalk, an inch and a half long, inserted without depression. Flesh, tender, very juicy, with a sweet and sprightly flavour, and musky aroma. A fine old variety; ripe in October. The tree is very hardy, and an excellent bearer. Swan’s Orange. See Onondaga. Sweet Summer. See Jargonelle. Swiss Bergamotte. See Bergamotte Suisse. SYLVANGE (Sylvange; Bergamotte Sylvange; Green Sylvange ; Sylvange Vert).—Fruit, medium sized ; turbinate. Skin, bright green on LL 514 THE FRUIT MANUAL. the shaded side, darker where exposed to the sun, and thickly covered with dark grey russety dots and several patches of dark russet. Lye, small, set in a shallow, uneven basin. Stalk, three-quarters of an inch long, slender, and obliquely inserted by the side of a fleshy pro- tuberance. Flesh, tinged with green, particularly near the skin, tender, juicy, and melting, with a rich, sweet flavour. ; A dessert pear; ripe in October. The tree is vigorous, a good bearer, but requires the protection of a wall to bring the fruit to per- fection, and succeeds best on the pear. Sylvange d’Hiver. See Kaster Beurré. Sylvange Vert. See Sylvange. Sylvestre d’Automne. See Frédéric de Wurtemberg. Sylvestre d’Hiver. See Frédéric de Wurtemberg. Table des Princes. See Jargonelle. TARDIF DE MONS.—Fruit, oblong obovate, even and regularly formed. Skin, of an uniform yellow colour, paler on the shaded side, and with an orange tinge next the sun, strewed with large russety dots. Eye, large, clove-like, open, very slightly depressed. Stalk, an inch long, rather slender, obliquely inserted, not depressed. Flesh, white, tender, buttery, melting, and very juicy, rich, and sugary. An excellent pear ; ripe in November. Tarling. See Easter Bergamot. Téte Ribaut. See Cassolette. Teste Ribaut. See Cassolette. Teton de Venus. See Bellissime d’Hiver. Teton de Vénus. See Gilogil. THEODORE VAN MONS.—Fruit, medium sized, two inches and a quarter wide and two and three-quarters high; pyramidal. Skin, greenish yellow, strewed with russety dots and tracings of russet. Eye, closed, set in a small, uneven basin. Stalk, three-quarters of an inch long, inserted without depression. Flesh, yellowish white, juicy, and melting, richly flavoured, and with a fine perfume. Ripe in October and November. THERESE APPERT.—Fruit, above medium size, three inches and a quarter long and two inches and a quarter wide; pyriform, rounded towards the eye, and tapering gradually to the stalk by two deep concave curves. Skin, of a dull yellow ground colour, mottled with green patches, and thickly covered with cinnamon-coloured russet dots, and here and there a small patch of russet; next the sun it has a few mottles of crimson. Eye, small and open, with erect acute seg- ments set in a very slight depression. Stalk, three-quarters of an inch long, fleshy, inserted without depression, sometimes a little on one side of PEARS, 515 the axis. Flesh, tender, buttery, and melting, rich, and with a pleasant, sprightly, vinous flavour, and a fine aroma. An excellent early pear; ripe in the end of October, but keeps a yery short time. It ought to be gathered before it is ripe. _ This was raised by M. André Leroy, of Angers, and named after his grand- daughter, eldest child of M, Eugéne Appert. Thiessoise. See Beurré d’ Amaniis. THOMPSON'S (Vlesembeek).—Fruit, medium sized ; obovate. Skin, pale yellow, and considerably covered with a coating and dots of pale cinnamon-coloured russet. Eye, open, set in a shallow basin. Stalk, an inch and a quarter long, inserted in an uneven cavity. Flesh, white, buttery, and melting, very juicy, exceedingly rich and sugary, and with a fine aroma. One of our best pears; ripe in November. The tree is quite hardy, an excellent bearer, and succeeds best on the pear stock. This was raised by Van Mons, and was received from him by the Horticultural Society without a name, and Mr. Sabine named it in honour of Mr. Robert Thompson, Superintendent of the Fruit Department in the Society’s garden. TILLINGTON.—Fruit, about medium size; short pyriform, rather uneven in its outline. Skin, smooth, greenish yellow, covered with a number of light-brown russet dots. Eye, open, scarcely at all de- pressed. Stalk, short, fleshy, and warted at its insertion. Flesh, yellowish, tender, buttery and melting, not very juicy, but brisk and vinous, with a peculiar and fine aroma. This is an excellent pear, ripe in October, the fine sprightly flavour of which contrasts favourably with the luscious sweetness of the Seckle, which comes in just before it. Tombe de Amateur. See Nouveau Poiteau. De Tongres. See Durondeau. TONNEAU (Belle de Fouquet ; De Rochefort).—Fruit, very large ; oblong obovate, uneven in its outline. Skin, clear yellow, highly coloured with red on the side next the sun, and strewed with small brown points, and some russet spots. Eye, large and open, set in a deep, wide, undulating basin. Stalk, an inch long, straight, woody, and inserted in a deep, irregular cavity. Flesh, very white, rather dry, with a sweet and brisk flavour. A: handsome ornamental pear, only fit for decoration; it blets at the core in November. This is a perfectly distinct pear from Uvedale’s St. Germain, with which M. Leroy has made it synonymous. Trés Grosse de Bruxelles. See Uvedale’s St. Germain. TRESOR (D'Amour; Tresor @’ Amour).—Fruit, of immense size, measuring sometimes five and a half inches long and four inches broad; oblong, very uneven and bossed in its outline. Skin, at first LL 516 THE FRUIT MANUAL. pale green, changing to pale lemon-yellow, with a brownish tinge when exposed to the sun, thickly covered with rough russety dots and patches of russet, particularly round the stalk and about the eye. Eye, small and open, set in a wide, rather deep and even basin. Stalk, an inch long, very stout, and inserted in a deep cavity. Flesh, white, fine-grained, crisp, and juicy. An excellent stewing pear; in use from December to March. The tree is very vigorous, and bears well as a standard. Triomphe de Hasselt. See Calebasse Grosse. TRIOMPHE DE JODOIGNE.—Fruit, large ; obovate, regular and handsome. Skin, yellow, covered with numerous small russety dots and patches of thin brown russet. Eye, open, set in a slight de- pression. Stalk, an inch and a quarter long, curved, and inserted without depression. Flesh, yellowish white, rather coarse, melting, juicy, sugary, and brisk, with an agreeable musky perfume. A first-rate pear; ripe in November and December. The tree is a good bearer and a good grower, but it makes straggling pyramids, and it succeeds equally well on the quince as the pear. It was raised by M. Simon Bouvier, Burgomaster of Jodoigne, and fruited for the first time in 1843, TRIOMPHE DE LOUVAIN.—Fruit, above medium size, three inches long and two and a half wide; obovate, handsome, and regularly formed. Skin, greenish yellow on the shaded side, covered with fawn-coloured russet, and densely strewed with light brown russet dots; but on the exposed side it is bright rich red, strewed with large grey specks. Eye, open, with small erect acute segments, set in a shallow basin. Stalk, very stout, thick, and fleshy, an inch long, inserted in a round cavity. Flesh, white, tender, juicy, sweet, and richly flavoured. An excellent pear; ripe in the beginning and middle of October, and soon rots at the core. It ought to be gathered early. De Trois Tours. See Beurré Diel. Trompe Valet. See Ambrette d’Hiver. Trout. See Forelle, Truite. See Forelle. TYSON.—Fruit, below medium size; obovate, even in its outline. Skin, yellowish green, covered with brown russet on the shaded side, and with a dull, brownish red cheek, covered with large russet dots on the side next thesun, Eye,open. Stalk, an inch long, woody, inserted without depression. Flesh, yellowish white, coarse-grained, half- buttery, juicy, and sweet. An indifferent American pear; ripe early in September. Union. See Uvedale’s St. Germain. PEARS. 517 URBANISTE (Beurré Drapiez; Beurré Gens; Beurré Picquery ; Louis Dupont; Louise d'Orléans ; Piequery; St. Mare; Virgalieu Musquée).—Fruit, medium sized ; obovate, or oblong-obovate. Skin, smooth and thin, pale yellow, covered with grey dots and slight markings of russet, and mottled with reddish brown. Eye, small and closed, set in a deep narrow basin. Stalk, an inch long, inserted in a wide and rather deep cavity. Flesh, white, very tender, melting, and juicy, rich, sugary, and slightly perfumed. A delicious pear ; ripe in October. The tree is hardy and an excel- lent bearer, forming a handsome pyramid either on the pear or the quince. This excellent pear was raised in the garden of a nunnery, at Malines, belonging to the Urbanistes. It has been in existence prior to 1786. UVEDALE’S ST. GERMAIN (400é Mongein ; Angora; Anderson ; Beauté de Terwueren; Belle Angevine; Belle de Jersey ; Berthebirne ; Bolivar ; Chambers’ Large ; Comtesse de Terwueren ; Dr. Udale'’s War- den; Duchesse de Berri d’Hiver; German Baker; Gros Fin Or @’ Hiver; Grosse de Bruxelles; [Lent St. Germain ; Pickering Pear ; Pickering’s Warden ; Piper; Royale d’ Angleterre ; Union).—Fruit, very large, sometimes weighing upwards of 3 Ibs., of a long pyriform or pyramidal shape, tapering gradually towards the stalk and obtusely towards the eye, rather curved and more swollen on one side of the axis than the other. Skin, smooth, dark green, changing to yellowish green, and with dull brownish red on the exposed side, dotted all over with bright brown and a few tracings of russet. Eye, open, with erect rigid segments, set in a deep, narrow cavity. Stalk, an inch to an inch and a half long, curved, inserted in a small curved cavity. Flesh, white, crisp, juicy, and slightly gritty. An excellent stewing pear ; in use from January to April. This appears to be an English pear, and to have been raised by Dr. Uvedale, who was a schoolmaster, and lived at Eltham, in Kent, in 1690. He appears to have removed to Eltham, where he continued his school. Miller, in the first edition of his Dictionary, in 1724, speaks of him as Dr. Udal, of Enfield, “A curious collector and introducer of many rare exoticks, plants, and flowers.” Bradley, in 1733, speaks of the pear as ‘“ Dr, Udale’s great pear, called by some the Union pear, whose fruit is about that length one may allow eight inches,” I am quite satisfied that this is Belle Angevine of the French pomologists ; any person who had seen the two fruits could have no doubt on the subject. But in M. Leroy’s Dictionnaire he makes it asynonyme of Tonneau, a fruit to which it has no resemblance. One of the reasons given in the Dictionnaire for supposing it is distinct from Belle Angevine is, because in a French edition of ‘ Miller’s Gardener’s Dictionary,” Uvedale’s St. Germain is described as “ rond et verte foncé,” but in all the English editions it is correctly described as “a very large, long pear, of deep green colour.” ; : : 7 : The trouble M. Leroy has taken to investigate the history of this pear is very considerable, and he has devoted u good deal of attention to the subject. It re- ceived the name of Belle Angevine from M. Audusson, a nurseryman at Angers, who received it from the Garden of the Luxembourg, under the name of Inconnue a Compéte, in 1821. Beyond this M. Leroy cannot trace it. It is very probable that by some means it was transported from England to Paris, for it had already, before that time, been grown in our gardens for upwards of a century. 518 THE FRUIT MANUAL. ' VALLEE FRANCHE (Bonne de Kienzheim; De Kienzheim).— Fruit, medium sized; obovate or obtuse-pyriform. Skin, smooth and shining, yellowish green, becoming yellowish as it ripens, and covered with numerous small russet dots. Eye, set in a shallow basin. Stalk, an inch long, inserted without depression. Flesh, white, rather crisp, very juicy, and sweet. ; A good early pear ; ripe in the end of August, succeeding the Jargo- nelle. It requires to be eaten immediately it is gathered, otherwise it speedily becomes mealy. The tree is an immense and regular bearer, very hardy, and an excellent orcharding variety. VAN ASSCHE.—Fruit, large; roundish oval, bossed and ribbed in its outline. Skin, yellow, covered with flakes of russet on the shaded side, and with beautiful red on the side next the sun. Eye, half open, set in a ribbed basin. Stalk, half an inch long, inserted in a small cavity. Flesh, half-melting, very juicy, rich, and aromatic. In use during November and December. Van Donckelaar. See Marie Louise. Van Marum. See Calebasse Crosse. Vandyck. See Spanish Bon Chrétien. VAN MONS LEON LECLERC.—Fruit, large, sometimes very large, four to five inches long, and two and three-quarters to three inches wide ; oblong-pyramidal, undulating and uneven in its outline. Skin, green at first, but changing to dull yellow, covered with dots and tracings of russet. Eye, open, with spreading segments, set in a shallow basin. Stalk, an inch to an inch and a half long, curved, and inserted in a shallow cavity. Flesh, yellowish white, buttery and melting, very juicy, rich, and with a delicious sprightly vinous flavour. A remarkably fine pear; ripe in November. The tree is an excellent bearer, succeeds well as a standard in warm situations, and forms a handsome pyramid on the pear stock. This was raised by M. Léon Leclerc, of Laval, formerly deputy for the depart- ment of Maine, and named in honour of Dr. Van Mons. The tree first fruited in 1828, VAN DE WEYER BATES.—Fruit, below medium size; roundish- obovate. Skin, pale lemon-yellow, covered with small brown dots and a few veins of russet of the same colour. Eye, very large and open, set in a moderate depression. Stalk, an inch and a quarter long, inserted between two lips. Flesh, yellow, buttery, and very juicy, rich, and sugary, with a pleasant aroma. One of the finest late pears; ripe from March till May. VAUQUELIN.—Fruit, very large; oblong-obovate, or pyriform, uneven and undulating in its outline. Skin, pale straw-yellow, covered with russet dots, and with a brownish tinge on the side next the sun. PEARS. 519 Bye, large and open, set in a deep, uneven basin, which is frequently higher on one side than the other. Stalk, an inch and a half long, inserted without depression. Flesh, buttery and melting, very juicy ; Juice cold, brisk, and vinous, like that of Beurré d’Aremberg. A second-rate pear; ripe in the end of October and beginning of November. De Vénus. See Calebasse. Verdette. See Cassolette. Vergalieu Musquée. See Urbaniste. Verlaine. See Gendebien. Verlaine d’Ete. See Gendebien. Vermilion. See Bellissime d’Automne. Vermilion des Dames. See Bellissime d’ Automne. Vermilion d’Espagne. See Bellissime d’Hiver, VERTE LONGUE (Mowille Bouche; Moutlle Bouche @ Automne ; New Autumn).—Fruit, medium sized ; pyriform, tapering both towards the eye and the stalk. Skin, smooth and shining, pale green, becom- ing yellowish about the stalk as it ripens, and covered with numerous minute dots. Eye, open, with long acute spreading segments, set in a shallow basin, surrounded with several knobs or prominences. Stalk, an inch and a half long, not depressed. Flesh, white, melting, very juicy, sugary, and richly flavoured. A fine old French dessert pear ; ripe in October. Verte Longue d’Hiver. See Echassery. VERTE LONGUE PANACHEE (Verte Longue Suisse ; Culotte de Suisse; Bergamotte Suisse Longue; Poire Brodée; Poire Tulippée).— This is a striped variety of Verte Longue, and differs from the original in having the wood and the fruit striped with green and yellow bands, and sometimes with a reddish tinge in the yellow. The leaves are also occasionally striped with yellow. VERULAM (Black Beurré; Buchanan's Spring Beurré; Spring Beurré).—Fruit, large; obovate, resembling the Brown Beurré in shape. Skin, dull green, entirely covered with thin russet on the shaded side, and reddish brown thickly covered with grey dots on the side next the sun. Eye, open, set in a shallow basin. Stalk, an inch long, slender, inserted in a small cavity. Flesh, crisp, coarse-grained, rarely melting, unless grown against a wall in a warm situation, which is a position it does not merit. An excellent stewing pear; in use from January till March. When stewed the flesh assumes a fine brilliant colour, and is richly flavoured. VESOUZIERES.—Fruit, small; roundish, flattened at both ends.. Skin, smooth, of a uniform lemon-yellow colour, marked with a few. 520 THE FRUIT MANUAL. patches of russet. Eye, open, set in a wide shallow basin. Stalk, upwards of an inch long, slender, woody, and inserted in a wide and uneven cavity. Flesh, rather coarse-grained, melting and juicy, sweet, but without any remarkable flavour. A second-rate pear ; ripe in October and November. Viandry. See Echassery. VICAR OF WINKFIELD (Belle Andrienne; Belle de Berri; Belle Héloise ; Bon Papa; Convice de Toulon; Curé; Monsieur de Clion; Cueillette d’Hiver ; Monsieur le Curé ; Grosse Allongée ; Paternoster ; Pradel).—Fruit, very large; pyriform, frequently one-sided. Skin, smooth, greenish yellow, with a faint tinge of red on the side next the sun. Eye, open, set in a shallow basin, and placed on the opposite side of the axis from the stalk. Stalk, an inch and a half long, slender, obliquely inserted without depression. Flesh, white, fine-grained, half- melting, juicy and sweet, with a musky aroma. A handsome pear, which in warm seasons, or when grown against a wall, is melting. It is also a pretty good stewing pear; in use from November till January. VICOMTE DE SPOELBERGH (De Spoelbergh).—Fruit, medium sized, two inches and three-quarters wide and three inches high ; turbi- nate, very uneven and bossed in its outline, being considerably ribbed and undulating. Skin, smooth, pale straw-coloured, sprinkled with green dots and patches of russet. Eye, large, half open, set almost level with the surface. Stalk, an inch and a quarter long, inserted without depression, and frequently fleshy at the base, where it swells out into the apex of the fruit. Flesh, yellowish, buttery and melting, juicy, with a sweet, rich, sprightly flavour and a musky aroma. A good, though not a first-rate pear; ripe in November. It was raised by Van Mons, and named after Vicomte de Spoelbergh, who lived at Lovenjoul, in Belgium, Vigne de Pelone. See Figue de Naples. VINEUSE.—Fruit, medium sized; obovate. Skin, smooth, pale straw colour, with slight markings of very thin brown russet, inter- spersed with minute green dots. Eye, open, frequently abortive, set in a shallow depression. Stalk, short and fleshy, inserted in a deep, narrow cavity. Flesh, yellowish white, exceedingly tender, melting, and very juicy, of a honied sweetness and fine delicate perfume. A delicious and richly flavoured pear; ripe in the end of September and beginning of October. Raised by Major Esperen, of Malines, in 1840, VIRGOULEUSE (Bujaleuf ; Chambrette ; De Glace).—Fruit, large and pyriform, rounded towards the eye and tapering thickly towards the stalk, assuming sometimes an ovate shape. Skin, smooth and delicate ; at first of a fine lively green, which changes as it ripens to a PEARS. 521 beautiful pale lemon-yellow, with a faint trace of brownish red next the sun, and strewed with numerous small grey dots and slight markings of delicate russet. ye, small and open, with long stout segments, and set in a small shallow basin, sometimes without any depression. Stalk, an inch to an inch and a quarter long, fleshy at the base and attached without depression. Flesh, yellowish white, delicate, buttery, melting, and very juicy, with a sugary and perfumed flavour. An excellent old French dessert pear; in use from November to January. The tree is a strong and very vigorous grower, but is long before it comes into bearing, and has the character of being an indifferent bearer. The fruit is very apt to drop before it is thoroughly ripe, and shrivels very much in keeping. It is exceedingly susceptible of contracting the flavour of any substances it comes in contact with, such as hay, straw, or deal boards, upon which fruits are generally placed, or decayed fruit lying near it, and advantage may be taken of this pro- perty by laying it on substances impregnated with perfumes the flavour of which it is desirable to communicate, such as eldér flowers, musk, or rose leaves. This variety originated at the village of Virgouleuse, near Limoges, in the department of Creuse, of which the Marquis Chambrette was the baron, and by whom it was first introduced to Paris about the middle of the 17th century. Viesembeek. See Thompson’s. Wahre Englesbirne. See Ange. Warwick Bergamot. See White Doyenné. WATERLOO.—Fruit, medium sized; turbinate, broad at the apex. Skin, pale green in the shade, brownish red, with a few streaks of brighter red next the sun, thickly covered with grey russety dots. Eye, open, with short erect segments, and set in a deep, wide, and even basin. Stalk, three-quarters of an inch long, inserted in a small round cavity. Flesh, yellowish, crisp, juicy, sugary, and perfumed. A dessert pear of second-rate quality; ripe in September, bears well as a standard. WELBECK BERGAMOT (Hepworth).—Fruit, above medium size ; roundish, uneven in its outline, and bossed about the stalk. Skin, smooth and shining, of a lemon-yellow colour, thickly sprinkled with large russet specks, and with a blush of light crimson on the side next the sun. Eye, small and open, set in a shallow depression. Stalk, three-quarters of an inch long, inserted in an uneven cavity. Flesh, ‘white, rather coarse-grained, half-melting, very juicy, and sugary, but without any flavour. An inferior pear; ripe in the end of October and November. White Autumn Beurré, See White Doyenné, White Beurré. See White Doyenné. 522 THE FRUIT MANUAL. WHITE DOYENNE (Beurré Blanc; Bonne Ente; Citron de Septembre ; Dean’s ; Doyenné Blane ; Doyenné Picté ; Neige; Pine; St. Michel ; Seigneur ; Snow ; Warwick Bergamot ; White Autumn Beurré ; White Beurré).—Fruit, above medium size; obovate, handsome, and regularly formed. Skin, smooth and shining ; pale bright green at first, and changing as it attains maturity to pale yellow, and when well exposed it has sometimes a fine red on the side next the sun. Eye, very small and closed, set in a shallow and slightly plaited basin. Stalk, three-quarters of an inch long, stout, fleshy, and set in a small round cavity. Flesh, white, buttery, and melting, and of a rich, sugary, and delicately perfumed and somewhat vinous flavour. An excellent autumn dessert pear ; ripe in September and October. The tree is healthy, vigorous, and an abundant bearer, succeeds well as a standard either on the pear or quince stock. The fruit is best flavoured from a standard, and if grown on a quince stock against a wall or an espalier it assumes a beautiful red colour next the sun, and comes considerably larger than from a standard. It must be eaten in good time, for if kept too long it shrivels and becomes woolly and mealy. Wilding of Caissoy. See Best de Caissoy. Wilding Von Héri. See Best d’Héry. Wilhelmine. See Beurré dAmaniis. WILLERMOZ.—Fruit, large; obtuse-pyriform, ribbed and bossed in its outline. Skin, of a golden yellow colour, with a red blush on the exposed side, and covered with fine russet dots. Stalk, an inch long, woody. Flesh, white, fine-grained, buttery, and melting, very juicy, sweet, and highly perfumed. A second-rate pear ; ripe in October and November. William the Fourth. See Louise Bonne of Jersey. Williams’. See Williams’ Bon Chrétien. WILLIAMS’ BON CHRETIEN (Bartlett; De Lavault; Wil- liams’).—F ruit, large; obtuse-pyriform, irregular and bossed in its outline. Skin, smooth, at first pale green, changing as it ripens to clear yellow, and tinged with streaks of red next the sun. Eye, open, set in a very shallow depression, but more generally even with the surface. Stalk, an inch long, stout and fleshy, and inserted in a shallow cavity. Flesh, white, fine-grained, tender, buttery, and melting, with a rich, sweet, and delicious flavour, and powerful musky aroma. A dessert pear of the highest merit; ripe in August and September, but keeps but a short time. It should be gathered before it becomes yellow, otherwise it speedily decays. The tree is hardy and vigorous, but not a regular or abundant bearer, on which account its cultivation is now much more limited among the London market gardeners. This esteemed pear was raised a short time previous to 1770, by a person of the name of Wheeler, a schoolmaster at Aldermaston, in Berkshire, from whom it was PEARS. 528 obtained by Williams, the nurseryman at Turnham Green, MiddJesex, and being by him first distributed, it received the name it now bears, In 1799 it was intro- duced to America by Mr. Enoch Bartlett, of Dorchester, near Boston, through whom it became generally distributed, and has ever since been known by the name of the Bartlett Pear. There it attains the highest perfection, and is esteemed as the finest pear of its season. WINDSOR (Bell Tongue; Bellissime; Figue; Figue Musquée ; Green Windsor ; Grosse Jargonelle; Konge; Madame; Madame de France ; Summer Bell ; Supréme).—Fruit, large and handsome ; pyri- form, rounded at the eye. Skin, smooth, green at first, and changing to yellow mixed with green, and with a faint tinge of orange and ob- scure streaks of red on the exposed side. Eye, open, with stout, erect segments, not at all depressed. Stalk, an inch and a half long, inserted without depression, and with several fleshy folds at the base. Flesh, white, tender, buttery, and melting, with a fine, brisk, vinous flavour, and nice perfume. A fine old pear for orchard culture ; ripe in August. It should be gathered before it becomes yellow. The tree is one of the strongest growers of any variety in cultiva- tion ; particularly in its early growth, the shoots are very thick and succulent-like, but short. It forms an upright, tall, and handsome tree, when grown in an alluvial soil, or in a deep sandy loam, with a cool subsoil; but if the soil is stiff, cold, and humid, it very soon cankers. It is a good bearer, and when grown in a soil favourable to it, we have seen it produce an abundance of very large, handsome, and excellent fruit. It has the property in many seasons of producing sometimes a profusion of bloom at Midsummer, and a second crop of fruit, which, however, is never of any value, from which circumstance it has been called Potre Figue, Figue Musquée, and Deux fois Van. The only account of this ancient variety I have ever seen is by an English writer, who says, “It was raised from seed of the Cuisse Madame, by a person of the name of Williamson, a relation of Williamson, whom Grimwood succeeded in the Kensington Nursery,” Grimwood succeeded to the Kensington Nursery some- where about the middle or latter half of the last century, but the Windsor Pear is mentioned by Parkinson, in his Paradisus, in 1629, a century before the Kensington Nursery was in existence, and was even then “well knowne to most persons ;” he says it ‘is an excellent good peare, will beare fruit sometimes twice in a yeare, and (as it is said) three times in some places.” There can be no doubt that the Windsor Pear is of foreign origin, and that it is the Bellissime and Supréme of the early French pomologists, but it must not be confounded with the Bellissime d’Eté of these later writers, and of Duhamel, who has made a sad mess of many synonymes, and on whose authority in these particu- lars there is no reliance to be placed. It seems at a very early period to have been distributed over Europe, as we find it mentioned by J. Baptista Porta, in 1592, as being cultivated about Naples under the name of Pero due volte U’anno; and even in our own country we find it flourishing even earlier than this; for Sir Hugh Plat, in giving the authority of “ Master Hill,” who lived about 1563, ‘“‘ Why trees transplanted doe alter,” says, “ Trees that bears early, or often in the year, as pear trees upon Windsor-Hill, which bear three times in a year; these though they be removed to as rich, or richer soil, yet they do seldom bear s0 early, or so often, except the soil be of the same hot nature, and have the like advantages of situation, and other circumstances with those of Windsor. And, therefore, commonly the second fruit of that pear tree being removed, doth seldome ripen in other places.” 624 THE FRUIT MANUAL. This is the first notice we have of the Windsor Pear in England ; and it is, doubt- less, from the circumstance of these growing on Windsor Hill that the variety received its name. Early in the season, and before the earliest varieties of our gardens are nearly ripe, there are considerable quantities of the Windsor exposed for sale in the Covent Garden Market, which are imported from Portugal, and which are said to be shipped at Oporto. I never could ascertain the name under which they were imported, but have not the slightest doubt about the identity of the variety. Winter Beurré. See Achan. Winter Beurré. See Chaumontel. WINTER BON CHRETIEN (D’ Angoisse ; Bon Chrétien d’ Hiver ; Bon Chrétien d’Auch; Bon Chrétien de Tours; De St. Martin).— Fruit, large and very variable in shape, some irregularly pyriform, and others obovate-turbinate, uneven and bossed in its outline. Skin, dingy yellow, with a tinge of brown next the sun, and strewed with small russety dots. Eye, open, with long segments, and set in a deep basin. Stalk, an inch to an inch and a half long, obliquely inserted in a close cavity. Flesh, white, crisp, juicy, sweet, and perfumed. A dessert pear ; ripe from December to March. The tree is tender, and requires to be grown against a wall, when the fruit is excellent and richly flavoured. In France this was for centuries considered the finest of all the winter pears; but of late years, since the introduction of so many superior new varieties, it is only fit to be grown as a standard, and cultivated as a first-rate culinary pear; for this purpose also it is used in France. A French writer of the last century says, “If you are curious in large fruit, plant the Catillae Pound Pears and Double Fleur; but if you want quality, no pear surpasses the Martin Sire and Winter Bon Chrétien for compétes. The coarse grain of the latter being fined by cooking, its juice becomes a syrup, and contains a per- fume and natural sugar which cannot be communicated artificially. In the Horticultural Society’s Catalogue the Bon Chrétien d’Auch is made synonymous with this variety, and doubtless what was received proved to be so; but the Bon Chrétien d’Auch of Calvel is a very different fruit, and appears to me, from his description, to have a close affinity to Williams’ Bon Chrétien. The Winter Bon Chrétien seems to be the type of this class. Various opinions have been expressed as to the origin of the name of Bon Chrétien, one of which is that Francois de Paul, the founder of the Minimes, being called to the court of Louis XI. for the recovery of his health, was styled by that monarch “le bon Chrétien,” and that he brought along with him from Calabria some of the fruit of the pear now called Winter Bon Chrétien ; what is said to be there grown in great quantity. Munting seriously affirms that the pear appears to have received its name at the beginning of Christianity, and that from this title it merits the respect of all Christian gardeners. Another opinion is, that St. Martin, Bishop of Tours, was the first who obtained this variety, and that a king of France, having tasted it with him, asked, when it was presented to him, for “ Des poires de ce bon Chrétien.” But perhaps the most probable derivation is from the supposition, more or less well grounded, that it is the Crustumium of the Romans, but whether or not it is so is difficult to determine. Switzer says they are so called from not rotting at the heart, but beginning to decay from the exterior part. WINTER FRANC REAL (Fin Or d'Hiver ; Frane Réal d Hiver ; Gros Micet),—Fruit, medium sized ; obovate, irregularly shaped, and PEARS. 525 uneven in its outline. Skin, pale green at first, changing as it ripens to a beautiful lemon-yellow, and strewed with light brownish red next the sun, marked over the whole surface with bright patches and markings of russet. Hye, open, set in a round depression, from which issue several ribs, which extend half way over the fruit. Stalk, an inch long, inserted in a deep cavity somewhat like an apple. Flesh, yellowish, coarse-grained, juicy, musky, and of an aromatic and sweet flavour, and when stewed becomes tender and of a fine light bright purple colour. An excellent stewing pear; in use from January to March. The tree is vigorous and hardy, and an abundant bearer. Succeeds well as a standard, either on the pear or quince. The young shoots are purple brownish, red, thickly dotted, and thickly covered with white down and mealy powder. The Franc Réal of Duhamel is larger, round, and greenish, becoming yellow as it ripens, and marked with dots and small patches of russet, Eye, small, slightly depressed. Stalk, three-quarters of an inch long, inserted without any depression. Young wood yellowish green, dotted, and mealy ; ripe in October and November. Winter Green. See Bergamotte de Hollande. WINTER NELIS (Beurré de Matines; Bonne Malinaise; Bonne de Malines; Colmar Nélis; Etourneau; Malinoise Cuvelier; Neélis @’ Hiver).—¥ruit, below medium size; roundish-obovate, narrowing abruptly towards the stalk. Skin, dull green at first, changing to yellowish green, covered with numerous russety dots and patches of brown russet, particularly on the side next the sun. Eye, open, with erect rigid segments, set in a shallow depression. Stalk, from an inch to an inch and a half long, curved and set in a narrow cavity. Flesh, yellowish, fine-grained, buttery, and melting, with a rich, sugary, and vinous flavour, and a fine aroma. One of the richest flavoured pears. It ig in use from November till February. The tree forms a handsome small pyramid, is quite hardy, and an excellent bearer. This was raised early in the present century by M. Jean Charles Nélis, of Malines, in Belgium, and was introduced to this country in 1818 by the Horti- cultural Society of London. WINTER OKEN (Oken; Oken d'Hiver).—Fruit, below medium size; roundish. Skin, lemon-yellow, marked with patches of cinna- mon-coloured russet. Eye, open, set in a round, deep basin. Stalk, an inch long, inserted without depression. Flesh, buttery, melting, and juicy, rich, sugary, and well flavoured. Ripe in December. WINTER ORANGE (Orange d’Hiver).—Fruit, medium sized ; round, and somewhat flattened. Skin, at first pale lively green, gradually changing as it ripens to bright yellow, covered all over with numerous brown dots, and lined with russet. Eye, small and open, set in a small round depression. Stalk, an inch long, thick; and 526 THE FRUIT MANUAL, inserted in a small oblique cavity. Flesh, white, rather gritty, firm, crisp, and very juicy, with a pleasant, aromatic flavour. A dessert pear ; in use from February to April. The tree is vigorous, bears well as a standard, and succeeds well either on the pear or quince. Winter Poplin. See Besi de Quessoy. WINTER ROUSSELET (Rousselet d’Hiver).—Fruit, small; pyri- form, considerably resembling the Rousselet de Rheims. Skin, at first bright green, changing to yellowish green as it ripens, and covered next the sun with dark red, strewed all over with numerous brown dots. Eye, small and open, with short rigid segments, and not at all depressed. Stalk, about three-quarters of an inch long, curved and inserted without a cavity. Flesh, white, crisp, and juicy, and of a fine sugary and aromatic flavour. A dessert pear; ripe from January to March. The tree is vigorous, succeeds well as a standard, either on the pear or quince stock, and is an excellent bearer. The Horticultural Society's Catalogue makes this synonymous with Martin Sec, erroneously. WINTER THORN (Epine d’Hiver ; Epine Rose d’ Hiver).—Fruit, medium sized ; obovate. Skin, smooth, of a fine green colour, becoming yellowish as it attains maturity, and irregularly covered with greyish brown dots. Hye, small and open, set in an even and considerable depression. Stalk, an inch long, fleshy at the base, inserted without depression. Flesh, whitish, melting, tender, and buttery, with a sweet and agreeable musky flavour. A dessert pear; ripe from November to January. The tree is healthy, although not a strong grower. A good bearer, and succeeds well either on the pear or quince. De la Quintinye recommends it to be grown on the pear in dry soils, and on the quince where they are less so. Bretonnerie says it is of little merit, unless grown on the quince in a dry soil. WINTER WINDSOR (Petworth).—Fruit, large and handsome; obovate-turbinate. Skin, smooth and shining, greenish yellow in the shade, and orange, faintly streaked with brownish red, next the sun, covered all over with minute dots. Eye, large and open, with long, narrow, incurved segments, set in a shallow basin. Stalk, half an inch long, slender, inserted without depression. Flesh, crisp, juicy, and pleasantly flavoured. A showy pear of little merit, which rots at the core in November. This is a very old English variety, being mentioned by Parkinson and by almost all the authors of the seventeenth century. YAT (Yuite).—Fruit, below medium size; obtuse-pyriform. Skin, thickly covered with brown russet, and sprinkled with numerous grey specks, sometimes with brownish red, when fully exposed to the sun. Eye, small and open, with short segments, set in a shallow basin. PEARS, 527 Stalk, an inch long, slender, obliquely inserted without depression. Flesh, white, tender, juicy, and melting, with a rich, sugary, and highly perfumed flavour, An excellent early pear; ripe in September. The tree is hardy, and a great bearer. York Bergamot. See Autumn Bergamot. Yutte. See Yat. ZEPHIRIN GREGOIRE.—Fruit, about medium size, roundish. Skin, pale greenish yellow, sometimes becoming of an uniform pale waxen yellow, covered with russet dots and markings. Hye, very small, slightly depressed. Stalk, an inch long, inserted without depression. Flesh, yellow, buttery, melting, and very juicy, very rich, sugary, and vinous, with a powerful and peculiar aroma. A most delicious pear; ripe in December and January. The tree forms a handsome pyramid, succeeds best on the pear stock, and is an excellent bearer. LISTS OF SELECT PEARS, ARRANGED IN THEIR ORDER OF RIPENING. I, COLLECTIONS OF SIX VARIETIES FOR PYRAMIDS, BUSHES, OR ESPALIERS. lL Jargonelle, Aug. Urbaniste, Oct. Catinka, Dec. Williams’ Bon Chrétien, Soldat Esperen, ov. Ne Plus Meuris, Jan., Apr. Sept. 2, Citron des Carmes, Aug. Vineuse, Sept., Oct. Beurré Sterckmans, Jan., Louise Bonne of Jersey, Nouveau Poiteau, Nov. Feb. Oct. Rousselet Enfant Prodigue, Dee. : 3. Beurré de Mans, Aug. Van Mons Léon Leclerc, Doyenné Defays, Dec. Beurré d’Amanlis, Sept. Nov. Glou Morceau, Dec., Jan. Baronne de Mello, Oct. ‘ Bloodgood, Aug. Seckle, Oct. Beurré de Rance, Jan., Beurré de |’Assomption, Marie Louise, Nov. Apr. Aug., Sept. Monarch, Dee., Jan. 5. Peach, Aug. Doyenné du Comice, Oct., Winter Nélis, Nov., Feb. Fondante TF sibetae, Nov. : tah oséphine de Malines, Jan., Sept., Oct. Rondelet, Nov. Feb, 528 THE FRUIT MANUAL. 6. Duchesse d’Orléans, Oct. Summer Rose, Aug. Figue de Naples, Nov. Navez Peintre, Sept. 7. Beurré Précoce, Aug. Beurré Berckmans, Nov., Simon Bouvier, Sept. Dee. Comte de Lamy, Oct. 8 Désiré Cornélis, Aug., Sept. Bois Napoléon, Oct. Beurré Superfin, Sept., Oct. Thompson’s, Nov. 9, Jewess, Dec. Zéphirin Grégoire, Jan. Moccas, Dee., Jan. L’Inconnue, Jan., dpr. Beurré Duval, Nov., Dec. Forelle, Nov., Feb. Early Rousselet, July, Aug. Fondante de Charneu, Nov.Huyshe’s Victoria, Dec., Fondante de Cuerne, Aug. Henriette, Dec. Red Doyenné, Oct. 10. Barbe Nélis, Aug. Leopold Riche, Nov. Buerré des Béguines, Sept, Huyshe’s Princess of Wales, eC. Emile d@’Heyst, Oct. Jan. Notaire Minot, Jan,, Feb. Il. COLLECTIONS OF TWELVE VARIETIES FOR PYRAMIDS, BUSHES, OR ESPALIERS. 1 Citron des Carmes, Aug. Wan Mons Léon Leclerc, Beurré Précoce, Aug. Nov. Beurré d’Amanlis, Sept. Louise Bonne of Jersey, Oct. Seckle, Oct. Beurré Berckmans, Nov., Dee. Dr, Trousseau, Dec. 2 Doyenné WEté, July. Jargonelle, Aug. Beurré Hardy, Oct. Fondante de Cuerne, Aug. Doyenné du Comice, Nov. Williams’ Bon Chrétien, Soldat Esperen, Nov. Sept. Henriette, Dec. 3. Early Rousselet, July, Aug. Durondeau, Nov., Dec. Summer Rose, Aug. Nouveau Poiteau, Nov. Peach, Aug, Beurré Bosc, Oct., Nov. Flemish Beauty, Sept. Jewess, Dec. Baronne de Mello, Oct. 4. Bloodgood, Aug. Marie Louise, Oct., Nov, St. Denis, Aug., Sept. Suffolk Thorn, Nov, Beurré Superfin, Sept., Oct. Thompson’s, Nov. Fondante d’Automne, Océ. Catinka, Dee. Comte de Lamy, Oct. Monarch, Dec., Jan, Fondante de Charneu, ov. Winter Nélis, Nov., Feb. Beurré Sterckmans, Jan., Feb, Easter Beurré, Jan., Apr. St, Michel Archange, Sept. Huyshe’s Victoria, Dec., an. Glou Morceau, Dec., Jan. Bergamotte Esperen, Jan., Apr. Moccas, Dec., Jan. Beurré De Jonghe, Dec., J ‘an, Ne Plus Meuris, Jan., Apr. Joséphine de Malines, Jan., Feb. Van de Weyer Bates, Mar., May. Beurré Précoce, Aug. Désiré Cornélis, Aug., Sept. Beurré Duval, Nov., Dec. Vineuse, Sept., Oct. Jersey Gratioli, Oct. Eyewood, Oct. Beurré de Mans, Aug. Beurré Giffard, Sept. Navez Peintre, Sept. Doyenné Boussoch, Oct. Duchesse d'Orléans, Oct, Figue de Naples, Nov, Barbe Nélis, Aug. Summer Crasanne, Aug., Sept. PEARS, 5. Rondelet, Von, Doyenné Defays, Dec. Forelle, Nov., Feb. 6. 529 Huyshe’s Victoria, Dec., an. L'Inconnue, Jan., Apr. Beurré de Rance, Jan., Apr. Paradise d’Automne, Oct., Alexandre Bivort, Dec., Nov. Comte de Flandre, Nov., Dee. Rousselet Enfant Prodigue, Dee. 7. Feb, Jean de Witte, Jan., Apr. Cassante de Mars, Mar., May. Maréchal de la Cour, Oct., Beurré d’Anjou, Oct., Jan. Nov. Huyshe’s Princess of Wales, Beurré des Béguines, Sept. Nov., Dec. i Marie Louise d’Uccle, Oct. Leopold the First, Dec., Eliza d’Heyst, Feb., Mar. Belle Julie, Oct., Nov. Jan. Beurré Duhaume, Dec., Feb. Notaire Minot, Jan., Feb. Til. VARIETIES REQUIRING A WALL, OR WHICH ARE IMPROVED Bergamoitte Esperen Beurré Bose Beurré Diel Beurré de Rance Beurré Sterckmans Brown Beurré Colmar Crasanne Duchesse d’Angouléme Easter Beurré Forelle Gansel’s Bergamot Glou Morgeau Knight’s Monarch BY SUCH PROTECTION. Ne Plus Meuris Passe Colmar Prince Albert St. Germain Van Mons Léon Leclerc Winter Nélis IV. VARIETIES FOR ORCHARD STANDARDS. ‘Aston Town Autumn Bergamot Hampden’s Bergamot Hessle Swan’s Egg Williams’ Bon Chrétien Windsor Winter Nélis Vallée Franche Yat Verulam Winter Franc Réal Beurré de Capiaumont Jargonelle Bishop’s Thumb Jersey Gratioli Caillot Rosat Lammas Croft Castle Louise Bonne of Jersey Eyewood Suffolk Thorn V. VARIETIES FOR STEWING AND PRESERVING. Belmont Catillac Besi d’Hery Flemish Bon Chrétien Black Worcester Gilogil VL VARIETIES FOR NORTHERN SITUATIONS IN THE MIDLAND AND SOUTHERN COU Those marked * require a wall. Doyenné @kté Citron des Carmes Jargonelle Williams’ Bon Chrétien Beurré d’Amanlis Louise Bonne of Jersey Hessle Comte de Lamy Jersey Gratioli Red Doyenné Thompson’s *Duchesse d’Angouléme MM LATITUDES, AND EXPOSED TES. *Marie Louise *Beurré Diel Knight’s Monarch *Beurré de Rance 530 THE FRUIT MANUAL. THE BEST PEARS, ARRANGED IN THEIR ORDER OF RIPENING. July. Amiré Joannet Petit Muscat Summer Doyenné July and August. Citron des Carmes Early Rousselet August. Ananas de Courtrai Barbe Nélis Beurré de ]’Assomption Beurré Giffard Beurré de Mans Beurré Précoce Bloodgood Caillot Rosat Dearborn’s Seedling Fondante de Cuerne Jargonelle CGiuf Peach Summer Rose Vallée Franche August and September. Désiré Cornélis Passans de Portugal Rosteitzer St. Denis Souvenir du Congrés Sucrée de Hoyerswerda Summer Crasanne Williams’ Bon Chrétien September. Ambrosia Beadnell’s Seedling Beurré d’Amanlis Beurré des Béguines Cassante du Comice Colmar d’Eté Elton Flemish Béauty Golden Queen Madame Treyve Napoléon III. Navez Peintre Pius IX. Professor Du Brieul Rivers Rousselet de Rheims, Rousselet de Stuttgardt St. Ghislain St. Michel Archange Simon Bouvier Summer Beurré d’Arem- berg Summer Franc Réal Summer Thorn Yat September and October. Amandine de Rouen Amelie Leclerc British Queen Beurré Benoit Beurré Superfin Dunmore Fondante d’Automne Fondante Van Mons Henry the Fourth Paradise d’Automne Robert Hogg Styrian Vineuse White Doyenné October. Adéle de St. Denis Autumn Bergamot Autumn Nélis Baronne de Mello Beadnell’s Seedling Bergamotte Buffo Bergamotte de Millepieds Beurré de Capiaumont Beurré Hardy Bishop’s Thumb Bois Napoléon Brown Beurré Bouvier Bourgmestre Charles d’Autriche Comte de Lamy Deux Sceurs Doctor Lentier Doctor Nélis Dorothée Royale Nouvelle Duchesse d’Orléans Emile d’Heyst Eyewood Frédéric de Prusse Frédéric de Wurtemberg Golden Russet Henkel d’Hiver Jersey Gratioli Louise Bonne of Jersey Madame Appert Madame Baptiste Desportes Madame Henri Desportes Marie Louise d’Uccle Nectarine Orange Manderine Passe Colmar Musqué Pomme Poire De Quentin Retour de Rome Red Doyenné Rousselet Enfant Prodigue Seckle Sinclair Sucrée Vert Soffolk Thorn Swan’s Egg Surpasse Virgoulieu Therése Appert Tillington Urbaniste October and November. Aston Town Belle Julie Beurré Bosc Beurré Diel Comte d’Egmont Doyenné du Comice Durondeau Gansel’s Bergamot Gendebien Jalousie de Fontenay Lucy Grieve De Maraise Maréchal de la Cour Maréchal Dillen Marie Louise Millot de Nancy Musette de Nancy Passe Colmar Musqué Pitmaston Duchess Sieulle October to December Althorp Crasanne Amiral Cécile October to January Beurré d’ Anjou November, Besi d'Esperen Beurré Clairgeau Caroline Hogg Délices d’Hardenpont Dr. Andry Doyen Dillen Figue de Naples Fondante de Charneu Fondante du Comice Fondante de Woelmet Gansel’s Seckle Lawrence Leopold Riche Nouveau Poiteau Rondelet Soldat Esperen Soldat Laboureur Tardif de Mons Thompson’s Van Mons Léon Leclerc November and December. Belle Rouennaise Beurré Berckmans Beurré Duval Beurré de Ghélin Beurré Six Comte de Flandre Crasanne Duc Alfred de Cruy Emerald Fondante de Malines Huyshe’s Prince Consort Huyshe’s Princess of Wales Maud Hogg Napoléon Passe Colmar Princess Charlotte Rousselet de Jonghe Triomphe de Jodoigne November to January. Bergamotte Dussart Hacon’s Incomparable PEARS. Huyshe’s Prince of Wales Jaminette Lewis St. Germain November to February. Forelle Winter Nélis November to March. Chaumontel Colmar December. Beurré Bachelier Catinka Dr. Trousseau Downton Doyenné Defays Duc de Nemours Henriette Jewess Joly de Bonneau Madame Loriol de Barny Maréchal Vaillant Rousselet Enfant Prodigue December and January. Beurré d’Aremberg Beurré Delfosse Beurré Langelier Bezi Vaet Glou Morgeau Huyshe’s Victoria Leopold the First Moccas Monarch Zéphirin Grégoire December to February. Alexandre Bivort Beurré Duhaume 5381 Beurré de Jonghe Doyenné d’Alengon General Todtleben January. Broompark Doyenné Goubault January and February. Beurré Sterckmans Joséphine de Malines Notaire Minot January to April. Bergamotte Esperen Beurré de Rance Easter Beurré L’Inconnue Jean de Witte Nec Plus Meuris Passe Crasanne Prince Albert February and March. Elisa d’Heyst Marie Guisse Nouvelle Fulvie Olivier de Serres March to May. Alexandrine Mas Basiner Besi Goubault Besi Mai Cassante de Mars Madame Millet March Bergamot Van de Weyer Bates uu 2 582 THE FRUIT MANUAL. PLUMS. SYNOPSIS OF PLUMS. I. FRUIT ROUND. ¥ = *™ Summer shoots smooth. 1. Shin dark. NECcTARINES. A, FREE-NeEcTARINES.— Flesh sepu- rating from the stone. Angelina Burdett Belvoir Corse’s Nota Bene Damas de Mangeron Italian Damask Kirke’s De Montfort Nectarine Peach Prince of Wales Purple Gage Queen Mother Woolston Black B, Crinc-NEcTARINES.—Flesh adhering to the stone. Belgian Purple De Chypre Late Rivers Nelson’s Victory Sandall’s Suisse Sultan 2. Shin pale.—Gaces. a. Free-Gacrs.—Flesh separating Jrom the stone. Abricotée de Braunau Aunt Ann Boddaert’s Green Gage Brahy’s Green Gage Bryanston Gage Early Green Gage General Hand Green Gage Jodoigne Green Gage July Green Gage Large White Damask Late Green Gage Reine Claude de Bavay Tay Bank Yellow Damask Yellow Gage B. Cuinc-Gaces.—Flesh adhering to the stone. Large Green Drying Lucombe’s Nonesuch McLaughlin ** Summer shoots downy. 1. Skin dark,—ORLEANS. A. Free-Orveans.—Flesh separating from the stone. Coe’s Late Red Columbia Damas Musqué Damas de Provence Early Blue Early Orleans Norbert Orleans Royale Royale Hative Royale de Tours Tardive de Chalons B, Ciine-OrLEans.—Filesh adhering to the stone. Morocco 2. Skin pale—APRicots. A. Free-Apricots.—Flesh separating Jrom the stone. Apricot Drap d’Or Lawrence’s Favourite Liegel’s Apricot Rivers’ Early Apricot Royal Bullace B. Crine-Apricots.—Flesh adhering to the stone. Hulings’ Superb Imperial Ottoman White Bullace Supplement to Home Nature-Study Course, Vol. 5, No. 3. ANSWERS TO QUESTIONS IN HOME NATURE STUDY LESSON NO. Name Address PLUMS. 533 Il, FRUIT OVAL. t Summer shoots smooth. 1. Skin dark.— Prunes. 4, Free-Prones.—Flesh separating Jrom the stone. Abricotée Rouge D’ Agen Autumn Compite Bonnet d’Eveque Cooper's Large. Czar Dry’s Seedling Early Rivers Eugéne Fiirst Fotheringham Italian Prune Jerusalem Lafayette Mitchelson’s Noire de Montreuil Quetsche Red Magnum Bonum Rivers’ Early Damson Royal Dauphin Standard of England Wyedale B, CLine-Prunes.—Flesh adhering to the stone, Belle de Louvain Blue Impératrice Cherry Frost Plum Ickworth Impératrice Impériale de Milan Lombard Nouvelle de Dorelle Pond’s Seedling Prince Engelbert Smith’s Orleans 2. Skin pale—ImMreriats. 4. Free-Impertais.—Flesh separating JSrom the stone, Damas Dronet Dana’s Yellow Gage Dunmore Golden Esperen Mamelonnée Oullins Golden Roe’s Autumn St. Etienne St. Martin’s Quetsche Transparent Gage White Impératrice B. Cuing-Imperiats.—Flesh adhering to the stone. Coe’s Golden Drop Downton Impératrice Emerald Drop Guthrie’s Golden Guthrie’s Late Green Jefferson Lawson’s Golden Mann’s Imperial Pershore St. Catherine Topaz White Magnum Bonum Yellow Impératrice tt Summer shoots downy. 1, Shin dark.—PERDRIGONS. A. FREE-PERDRIGoNns.—Flesh separat- ing from the stone. Cheston Damas de Septembre Damson Diamond. Diaprée Rouge Duke of Edinburgh Early Favourite Perdrigon Violet Hatif Red Perdrigon Reine Victoria Stoneless Van Mons’ Red Victoria Violet Damask B. CiIne-PErDEIGoNs.— Flesh adher- ing to the stone. Belle de Septembre Blue Perdrigon Corse’s Admiral Denbigh Goliath Isabella Précoce de Tours Prune Damson St. Julien Winesour 584 THE FRUIT MANUAL. 2. Skin pale.—M1RABELLES. Washington White Perdrigon A. cE- iE t- A : i FrreeE-MIRaBELLES lesh separa: White Primordian ing from the stone. Bleeker’s Yellow Early Mirabelle B. Crinc-Mirapetirs.—Flesh adher- Edouard Sénéclauze ing to the stone. Gisborne’s Bingham Hudson Denniston’s Superb Mirabelle Petite Mann’s Brandy-Gage Précoce de Bergthold White Damson Prince’s Imperial Abricot Rouge. See Abricotée Rouge. Abricotée Blanche. See Apricot. ABRICOTEE DE BRAUNAU (Reine Claude Braunau).—Fruit, large ; roundish, and slightly oval, rather flattened on the sides, and marked with a suture, which is deep towards the stalk, and higher on one side than the other. Skin, whitish green, covered with a thick white bloom on the shaded side, and reddish, with some spots of deeper red, on the side next the sun. Stalk, an inch long, thick. Flesh, separating from the stone, yellow, firm, juicy, sweet, sugary, and richly flavoured. A first-rate dessert plum ; ripe in the middle of September. Shoots, smooth, This was raised by Dr. Liegel of Braunau about the year 1810. In the first edition of this work I by mistake described under this name another plum which is called Abricotée de Braunau Nouvelle, but to which I have now applied the name of Liegel’s Apricot. Abricotée de Braunau Nouvelle. See Liegel’s Apricot. ABRICOTEE ROUGE (Abricot Rouge).—Fruit, medium sized; oval, or somewhat cordate, considerably resembling the Red Magnum Bonum. Skin, of a deep red colour, paler and sometimes yellowish on the shaded side, and covered all over with a thick blue bloom. Stalk, an inch long, inserted in a slight cavity. Flesh, orange, sweet, rather dry, and both in colour and flavour resembling that of the apricot ; separates freely from the stone, A good dessert plum for culinary use, but with too little flavour for the dessert; ripe the beginning of September. Tree, a strong and vigorous grower. Young shoots, smooth. Abricotée de Tours. See Apricot. D’AGEN (4gen Datte; Prune @ Ast; Prune du Roi; Robe de Sargent; St. Maurin).—Fruit, medium sized; obovate, and somewhat flattened on one side. Skin, deep purple, almost approaching to black, and covered with blue bloom, Stalk, short. Flesh, greenish yellow, sweet, and separates freely from the stone. An excellent dessert plum either for dessert or preserving ; ripe in PLUMS. 535 the end of September. It is this plum in a dried state which forms the famous Prunes d’Agen, which are superior to those of the Tourrain. oe shoots, smooth. The tree is a good grower and an abundant earer. I have given Prune d’Ast as a synonyme of this variety on the authority of Mr. Thompson, although Calvel describes them as different, and says it is to be preferred to the D’Agen for making prunes, and bears a considerable resemblance to it ; is larger, but not so good as a dessert plum, Agen Datte. See D’ Agen. Alderton. See Victoria. Aloise’s Green Gage. See Green Gage. Amber Primordian, See White Primordian. American Damson. See Frost Plum. ANGELINA BURDETT.—Fruit, above medium size; round, and marked with a suture, which is deepest towards the stalk. Skin, thick, dark purple, thickly covered with brown dots and blue bloom. Stalk, about an inch Jong. Flesh, yellowish, juicy, rich, and highly flavoured, separating from the stone. An excellent dessert plum ; ripe in the beginning of September, and, if allowed to hang till it shrivels, it forms a perfect sweetmeat. The tree is a good bearer, and hardy. Shoots, smooth. Anglaise Noire. See Orleans. APRICOT (Abricotée Blanche; Abricotée de Tours; Old Apricot ; Yellow Apricot).—Fruit, large, at least more so than the Green Gage, to which it is similar in shape, being roundish and slightly elongated, with a deep suture on one side of it. Skin, yellowish, with a tinge of red next the sun, strewed with red dots, and covered with a white bloom. Stalk, very short, about half an inch long. Flesh, yellow, melting, and juicy, with a rich, pleasant flavour, and separating freely from the stone. , An excellent dessert plum, requiring a wall to have it in perfection, and when well ripened little inferior to the Green Gage ; ripe in the middle of September. The young shoots are covered with a whitish down, and the tree is an excellent bearer. The Apricot Plum of the Horticultural Socicty’s Catalogue is a very different and inferior variety to this. It is the Prune d’Abricot of Bretonnerie, Abricot Ordinaire of Knoop resembles this in colour, but is longer in shape, the flesh dry and doughy, is a clingstone, and the young shoots are smooth. Askew’s Golden Egg. See White Magnum Bonum. Askew’s Purple Egg. See Red Magnum Bonum. AUNT ANN (Guthrie's Aunt Ann).—This is a large, round plum, of a greenish yellow colour. The flesh of a rich, juicy flavour, and separates freely from the stone. ; Jt ripens in the middle of September. The tree is very hardy and productive. Shoots, smooth. 5386 THE FRUIT MANUAL. Autumn Beauty. See Belle de Septembre. AUTUMN COMPOTE.—Fruit, very large, oval, marked with a shallow suture. Skin, bright red. Stalk, three-quarters of an inch long, inserted in a close, narrow cavity. Flesh, tender, juicy, and well-flavoured. A valuable culinary plum, which makes a fine preserve ; ripe in the end of September. When preserved the pulp is of an amber colour, flavour rich, and possessing more acidity than the Green Gage does when preserved. Shoots, smooth. It was raised by Mr. Rivers, of Sawbridgeworth, from Cooper’s Large. Autumn Gage. See Roe’s Autumn. Avant Prune Blanche. See White Primordian. D’Avoine. , See White Primordian. Azure Hative. See Harly Blue. Battle Monument. See Blue Perdrigon. Becker’s Scarlet. See Lombard. Beekman’s Scarlet. See Lombard. BELGIAN PURPLE (Bleu de Belgique).—Fruit, medium sized ; roundish, marked with a shallow suture, one side of which is a little swollen. Skin, deep purple, covered with blue bloom. Stalk, about an inch long, inserted in a cavity. Flesh, greenish, rather coarse, very juicy, sweet, and rich, slightly adherent to the stone. A valuable cooking plum; ripe in the middle of August. Shoots, smooth. BELLE DE LOUVAIN.—Fruit, large, two inches and a quarter long, and an inch and three-quarters wide ; long oval, marked with a well defined suture. Skin, reddish purple, covered with a delicate bloom. Stalk, three-quarters of an inch long, stout, and inserted in a considerable depression. Flesh, yellow, firm, adhering closely to the stone, and with an agreeable flavour. A culinary plum, in use in the end of August. Shoots, smooth. BELLE DE SEPTEMBRE (Autumn Beauty; Reina Nova; Gros Rouge de Septembre).—Fruit, large; roundish oval, marked with a shallow suture. Skin, thin, violet-red, thickly covered with yellow dots, and a thin blue bloom. Stalk, half an inch long, slender, inserted in a shallow cavity. Flesh, yellowish white, firm, juicy, sweet, and aromatic, adhering rather to the stone. A first-rate plum for cooking or preserving; it furnishes a fine crimson juice or syrup. Ripe in the beginning and middle of October. Shoots, downy. BELVOIR PLUM.—Fruit, above medium size, the size of a Green Gage, round, marked on one side with a faint suture, which is deepest PLUMS. 587 towards the stalk, Skin, thin, black when quite ripe, covered with markings of russet and russet dots, and a fine bright blue bloom. Stalk, half an inch long. Flesh, yellow, tender, richly flavoured and sweet, separating from the stone. A first-rate late plum, which hangs till the middle of November in perfect condition. Shoots, smooth. BINGHAM.—Fruit, large and handsomely shaped; oblong. Skin, deep yellow, and somewhat spotted, with bright red next the sun. Stalk, slightly inserted. Flesh, yellow, juicy, rich, and delicious, ad- hering to the stone. An excellent dessert plum; ripe in the middle of September. It is of American origin, and does not acquire its full richness of flavour in this country when grown as a standard, but is much improved against a south-east or south-west wall. The young shoots are downy, and the tree is an excellent bearer. It originated in Pennsylvania. Black Damask. See Morocco. Black Morocco. See Morocco. Black Perdrigon. See Blue Gage. Bleeker’s Gage. See Blecker’s Yellow. Bleeker’s Scarlet. See Lombard. BLEEKER’S YELLOW (Bleeker’s Yellow Gage; Bleeker’s Gage ; German Gage).—Fruit, medium sized; roundish oval, suture obscure. Skin, yellow, with numerous imbedded white specks, and covered with thin white bloom. Stalk, downy, an inch and a quarter long, and attached without depression. Flesh, yellow, rich, sweet and luscious, separating from the stone. A delicious dessert plum; ripe in the middle of September. The youttg shoots are downy, and the tree is hardy, and an excellent bearer. It was raised about the year 1805 by Mrs. Bleeker, of Albany, U.S., from a stone of a German prune which had been imported from Germany. Bleeker’s Yellow Gage. See Blecker’s Yellow. Bleu de Belgique. See Belgian Purple. Blue Gage. See Karly Blue. BLUE IMPERATRICE (Impératrice ; Impératrice Violette ; Empress). —Fruit, medium sized ; obovate, tapering considerably towards the stalk so as to form a neck, with a shallow suture on one side. Skin, deep purple, covered witha thick blue bloom. Stalk, about an inch long, and attached without depression. Flesh, greenish yellow, the yellow pre- dominating on the side exposed to the sun, of a rich, sugary flavour, and adhering to the stone. A first-rate plum ; not so juicy as some other varieties, but excellent either for dessert or preserving.. Ripe in October, and if allowed to 538 THE FRUIT MANUAL. hang on the tree till it shrivels, which it will do, it is particularly rich and sweet. The young shoots are smooth. The tree is an excellent bearer, and should be grown against an east or south-east wall. It will also keep a long time in the house, if in a dry place. I doubt very much if this is the same as the Impératrice of Duhamel. BLUE PERDRIGON (Brignole Violette; Battle Monument; Per- drigon Violette ; Violet Perdrigon).—Fruit, medium sized ; oval, widest at the apex, with a shallow suture or furrow on one side, which is slightly flattened. Skin, reddish purple, marked with minute yellowish dots, and covered with thick, greyish white bloom. Stalk, three-quarters of an inch long, inserted in a small and rather deep cavity. Flesh, greenish yellow, firm, rich, sugary, and perfumed, adhering to the stone. An old and excellent plum, suitable either for the dessert or preserv- ing; ripe in the end of August. The young shoots are downy. The tree is a very vigorous grower, but an indifferent bearer, and requires to be grown against an east or south-east wall. The bloom is very tender and susceptible to early frosts. The fruit will hang till it shrivels. This variety and the White Perdrigon when dried form the Pruneaux de Brignole, a small town in Provence. The Perdrigons are reproduced from the stone. Some of the French writers say there are two varieties of Blue Perdrigon, one in which the flesh separates from the stone, and in the other which does not. Hitt describes it as separating from the stone. BODDAERT’S GREEN GAGE (Reine Claude Boddaert).—This in every respect resembles the Green Gage, only it is very much larger. The Green Gage is one of those varieties of the plum which reproduces itself from seed with slight variations, these being either in size or the seasons of ripening. The variety here referred to possesses all the richness of flavour of its parent, is very much larger, and ripens in the end of August. The young shoots are smooth. Bolmar. See Washington. Bolmar’s Washington. See Washington. Bonum Magnum. See White Magnum Bonum. BONNET DEVEQUE.—Fruit, medium sized; obovate. Skin, dark purple. Flesh, remarkably rich, separating from the stone. A first-rate plum, which shrivels when fully ripe, if suffered to hang on the tree till the second week in October. Shoots, smooth. BOULOUF.—Fruit, very large; roundish oval. Skin, red, covered with violet bloom, and dotted. Flesh, yellow, tender, juicy, with a brisk and perfumed flavour. An excellent cooking plum ; ripe in the end of August. Bradford Gage. See Green Gage. PLUMS. 539 BRAHY’S GREEN GAGE (Reine Claude de Brahy).—This is a genuine Green Gage of enormous size, being not less than two inches in diameter. In every respect it resembles the old Green Gage, and it is therefore unnecessary to describe it farther than to say that it is a little earlier, ripening about the third week in August. Bricette. See St. Catherine. Brignole. See White Perdrigon. Brignole Violette. See Blue Perdrigon. Brugnon Green Gage. See Green Gage. BRYANSTON GAGE.—This is exactly like the Green Gage, but very much larger, and about a fortnight later. BULLACE.—The Bullace is the Prunus insititia of botanists, and is found wild in many parts of Great Britain. It and the Damson originate from the same source, and the difference between these two fruits is little more than a name; the round ones being called Bullaces and the oval ones Damsons. ‘These last will be found described under Damson. There are several varieties of Bullace, of which the following are the best known :— Buack Bunuace.—Fruit, small, round, and marked with a faint suture. Skin, quite black, covered with a thin bloom. Flesh, austere till ripened by early frosts. This is found in hedges and woods in Britain. Essex Buuuace (New Large Bullace).—Fruit, larger than the com- mon White Bullace, being about an inch or a little more in diameter ; round. Skin, green, becoming yellowish as it ripens. Flesh, juicy, and not so acid as the common Bullace. It ripens in the end of October and beginning of November; and the tree, which forms handsome pyramids, is an enormous bearer. Royat Butxrace.—Fruit, large, about an inch and a quarter in diameter ; round, marked with a faint suture. Skin, bright grass- green, mottled with red on the side next the sun, and becoming yel- lowish green as it ripens, with a thin grey bloom on the surface. Stalk, a quarter of an inch long, very slender, inserted in a wide and rather deep cavity. Flesh, green, separating from the stone, briskly flavoured, and with a sufficient admixture of sweetness to make it an agreeable late fruit. ; : ; It ripens in the beginning of October, and continues to hang during the month. The tree is an immense bearer. Young shoots, downy. Ware Butiace (Bullace),—Fruit, small; round. Skin, pale yel- lowish white, mottled with red next the sun. Flesh, firm, juicy, subacid, adhering to the stone, becoming sweetish when quite ripe in the end of October and beginning of November. The tree is an immense bearer. Young shoots, downy. 540 THE FRUIT MANUAL. Bury Seedling. See Coe’s Golden Drop. Caledonian. See Goliath. De Catalogne. See White Primordian. Catalonian. See White Primordian. Cerisette Blanche. See White Primordian. Chapman’s Prince of Wales. See Prince of Wales. CHERRY (Early Scarlet; Miser Plum; Myrobalan ; Virginian Cherry).—Fruit, medium sized; cordate, somewhat flattened at the stalk, and terminated at the apex by a small nipple, which bears upon it the remnant of the style like a small bristle. Skin, very thick and pale red, covered with small greyish white dots. Stalk, three-quar- ters of an inch long, slender, and inserted in a small cavity. Flesh, yellow, sweet, juicy, and subacid, adhering to the stone. Tt may be used in the dessert more as an ornamental variety than for its flavour, but it makes excellent tarts. Ripe in the beginning and middle of August. The young shoots are smooth, slender, and thickly set with buds. This is the Prunus myrobalana of Linneus. It is frequently grown in shrub- beries and clumps, as an ornamental tree, where in spring its profusion of white flowers render it an attractive object. CHESTON (Diaprée Violette ; Friars).—Fruit, medium sized ; oval, and rather widest at the stalk, and the suture scarcely discernible. Skin, purple, thickly covered with blue bloom, and separating freely from the flesh. Stalk, half an inch long, slender, and attached without depression. Flesh, deep yellow, firm, brisk, and with a sweet, agreeable flavour, separating freely from the stone. Suitable either for the dessert or preserving ; ripe the beginning and middle of August. The young shoots are downy. The tree is a vigor- ous and an abundant bearer. It is one of our oldest recorded varieties, being mentioned by Parkinson and Rea. Lindley, and, following him, some subsequent writers, cites the Matchless of Langley as synonymous with this variety ; but the Matchless, of that and all English authors who have mentioned it from Rea downwards, is a white or light yellow variety, and consequently cannot be the same as the Cheston. DE CHYPRE.—Fruit, very large; roundish, and depressed at the apex, with a shallow suture extending the whole length of the fruit, and terminating in a small nipple. Skin, bright purple, covered with blue bloom. Stalk, short and thick, slightly depressed. Flesh, hard and sour, adhering to the stone, but when highly ripened it is sugary, tender, and well flavoured. Ripe in the beginning and middle of August. The young shoots are smooth, strong, and vigorous, the whole appearance of the tree resembling strongly the Italian Damask. This is the Prune de Chypro of Duhamel, and is a very different variety from the Damas Musqué, which, according to Duhamel, is sometimes known by this name, and which is made synonymous with the De Chypre in the Horticultural Society’s Catalogue. PLUMS. 541 De Chypre. See Damas Musqué. Coe’s. See Coe’s Golden Drop. COE’S GOLDEN DROP (Bury Seedling ; Coe’s; Coe’s Imperial ; Fair's Golden Drop ; Golden Drop ; Golden Gage).—Fruit, very large, being generally about two inches and a half long, and two inches in diameter, of an oval shape, with a short neck at the stalk, marked by a deep suture, extending the whole length of the fruit. Skin, pale yellow, marked with a number of dark red spots. Stalk, about an inch long, stout, and attached without depression. Flesh, yellowish red, sugary, and delicious, adhering closely to the stone. One of the best dessert plums, fit either for the dessert or preserving ; ripe in the end of September. The tree is healthy, vigorous, and an abundant bearer, and the young shoots are smooth. In the ‘“ Guide to the Orchard,” Lindley says that by hanging the fruit in a dry, airy, place, or wrapping it in soft paper and kept dry, it will keep a con- siderable time, and he has eaten it, when kept in this way, twelve months after it has been gathered. It was raised about the end of the last century by one Jervaise Coe, a market gardener at Bury St. Edmunds, in Suffolk; and, as he supposed, was produced from the stone of a Green Gage impregnated by the White Magnum Bonum, these two varieties having grown side by side in his garden, Coe’s Imperial. See Coe’s Golden Drop. COE’S LATE RED (St. Martin; St. Martin Rouge).—Fruit, medium sized; round, marked on one side with a deep suture. Skin, bright purple, covered with a thin blue bloom. Stalk, three-quarters of an inch long, not depressed. Flesh, yellowish, firm and juicy, with a sweet and sprightly flavour, and separating from the stone. As a late plum, ripening in the end of October, and hanging for a month or six weeks later, this is a valuable variety. Shoots, downy. COLUMBIA (Columbia Gage).—Fruit, very large, being two inches or more in diameter; almost perfectly round. Skin, deep reddish purple, thickly covered with blue bloom, and dotted with yellowish dots. Stalk, an inch long, inserted in a small narrow cavity. Flesh, orange, with a rich, sugary, and delicious flavour, separating from the stone. A valuable dessert plum of the first quality; ripe the beginning and middle of September. The young shoots are downy. The tree is vigorous, and an excellent bearer. The fruit is considerably larger than the Washington. This is an American variety, and was raised from the Green Gage by a Mr. L. W. Lawrence, of Hudson, in the State of New York. Columbia Gage. See Columbia. Cooper’s Blue Gage. See Karly Blue. COOPER’S LARGE (Cooper’s Large American; Cooper's Large Red; La Delicieuse)—Fruit, above medium size; oval, considerably 542 THE FRUIT MANUAL. enlarged on one side of the suture, which is broad and shallow. Skin, pale yellow on the shaded side, and dark purple on the side next the sun, covered with numerous brown dots. Stalk, an inch long, inserted in a small cavity. Flesh, yellowish green, juicy, with a rich and delicious flavour, and separating from the stone. A very valuable dessert plum ; ripe the end of September and begin- ning of October. The young shoots are smooth, the tree vigorous, a most abundant bearer, and succeeds well either as a standard or against a south-east wall. This variety is of American origin, being raised by a Mr. Joseph Cooper, of New Jersey, from a stone of the Orleans. It was introduced to this country some years ago, and distributed under the name of La Delicieuse, under which it was brought to this country from New Jersey. CORSE’S ADMIRAL.—Fruit, large, the size of White Magnum Bonum ; oval, considerably swollen on one side of the suture, which is deep and well defined. Skin, light purple, dotted with yellow dots, and covered with pale lilac bloom. Stalk, an inch long, downy, and inserted in a small cavity. Flesh, greenish yellow, brisk and juicy, with a pleasant flavour, and adhering closely to the stone. A plum of good quality, either for the dessert or preserving ; ripe the end of September. The young shoots are downy, and the tree is very productive. It was raised by Henry Corse, Esq., of Montreal, Canada. CORSE’S NOTA BENE.—Fruit, large; round. Skin, brownish purple, with sometimes a greenish tinge on the shaded side, and thickly covered with pale blue bloom. Stalk, half an inch long, inserted in a small round cavity. Flesh, greenish, firm and juicy, with a rich, sugary flavour, separating from the stone. An excellent dessert plum; ripe the middle of September. The young shoots are smooth. The tree is a free grower and an abundant bearer. This is also a Canadian variety raised by Mr. Corse, of Montreal. Cox’s Emperor. See Denbigh. Crittenden’s Damson. See Damson. Crittenden’s Prolific Damson. See Damson. CZAR.—Fruit, large; oval, or roundish oval, a little more round than Prince Engelbert, marked with a deep suture and a large style- point. Skin, dull red, but when highly ripened quite black and covered with thin blue bloom which gives it a bright purple look; on the shaded side, or when not highly ripened, it has a mahogany colour. Stalk, very short, slender, and green, deeply inserted. Flesh, yellowish, tender, very juicy, separating from the stone, and with an agreeable flavour. Stone, very small. A valuable culinary plum on account of its great size and earliness. The tree bears as heavily as its parent, Prince Engelbert, and the fruit PLUMS. 543 is quite a fortnight earlier than that variety, and never cracks with the rain. Young shoots, smooth. This excellent plum was raised by Mr. Rivers, of Sawbridgeworth, from Prince Engelbert, fertilised by Early Rivers, and first fruited in 1874. It received its name from the Emperor of Russia having visited this country during the year of its first fruiting. I received the fruit from Mr. Rivers on the 11th of August, 1874, and it was then dead ripe. Dalrymple Damson. See Damson. Damas Blane. See Large White Damask. Damas Blane Gros. See Large White Damask. Damas Blane Hatif Gros, See Large White Damask. Damas Blane Petit. See Small White Damask. Damas Blane Trés Hatif. See Large White Damask. DAMAS DRONET.—Fruit, small; oval, and without any apparent suture. Skin, bright green, changing to yellowish as it ripens, covered with a very thin white bloom. Stalk, membranous, but separating freely from the flesh, half an inch long, slender, inserted in a narrow and rather deep cavity. Flesh, greenish, transparent, firm, very sugary, and separating freely from the stone. A dessert plum of good flavour ; ripe in the end of August. Shoots, smooth. The tree in its habit of growth resembles that of Large White Damask. Damas d’Italie. See Italian Damask. Damas Jaune. See Yellow Damask. DAMAS DE MANGERON (Mangeron).—Fruit, above medium size ; round, and inclining to oblate, without any apparent suture. Skin, adhering to the flesh, lively purple, strewed with minute yellowish dots, and thickly covered with blue bloom. Stalk, half an inch long, slender, inserted in a small cavity. Flesh, greenish yellow, firm, not very juicy, but sugary, and separating from the stone. A baking or preserving plum; ripe in the beginning and middle of September. Young shoots, smooth. The tree is a vigorous grower and an abundant bearer. DAMAS MUSQUE (De Chypre ; Prune de Malthe).—Fruit, small ; roundish, flattened at both ends, and marked with a deep suture. Skin, deep purple, or nearly black, thickly covered with blue bloom. Stalk, half an inch long, inserted in a small cavity. Flesh, yellow, firm, very juicy, with a rich and musky flavour, and separating from the stone. A dessert or preserving plum; ripe in the end of August and begin- ning of September. Shoots, slightly downy. DAMAS DE PROVENCE (Damas de Provence Hatif).—Fruit, above medium size; roundish, and slightly flattened, marked on one side with a deep suture. Skin, reddish purple, almost black, covered 544 THE FRUIT MANUAL. with thick blue bloom. Stalk, half an inch long, inserted in a small cavity. Flesh, yellowish green, sweet, and pleasantly flavoured, separating from the stone. A baking plum; ripe in the end of July and beginning of August. Shoots, slightly downy. This is one of the earliest plums, being nearly a month earlier than Préecoce de Tours. DAMAS DE SEPTEMBRE (Prune de Vacance).—Fruit, small ; oval, marked with a distinct suture. Skin, brownish purple, thickly covered with blue bloom. Stalk, half an inch long, slender, inserted in a narrow and rather deep cavity. Flesh, yellow, firm, rich, and agreeably flavoured when well ripened, and separating from the stone. A dessert or preserving plum; ripe in the end of September. The tree is very vigorous, and an abundant bearer. Shoots, downy. Damas de Tours. See Précoce de Tours, Damas Vert. See Green Gage. Damas Violet. See Violet Damask. Damascene. See Damson. Dame Aubert. See White Magnum Bonum. Dame Aubert Blanche. See White Magnum Bonum. Dame Aubert Violette. See Red Magnum Bonum. DAMSON.—The Damson seems to be a fruit peculiar to England. We do not meet with it abroad, nor is any mention made of it in any of the pomological works or nurserymen’s catalogues on the Continent. In America the varieties of damson are as much cultivated as with us, and that is not to be wondered at ; but it is singular that the cultiva- tion of damsons should be confined to our own race. There are many varieties of this fruit grown in this country, all originating from the native plum, Prunus insititia, from which also the Bullace is derived. The only difference between a Bullace and a Damson being that the former is round and the latter oval. Of these, the following are those most worth cultivating :— Common (Round Damson).—Fruit, very small ; roundish oval. Skin, deep dark purple or black, covered with thin bloom. Flesh, greenish yellow, juicy, and austere till highly ripened; separating from the stone. A well known preserving plum; ripe in the end of September, Young shoots, downy. Prune (Damascene; Long Damson; Shropshire Damson).—The fruit of this variety is much larger than that of the Common Black Damson, and more distinctly oval. The flesh adheres to the stone. This is a better variety than the common for preserving, and makes an excellent jam; ripe in the middle of September. ‘he tree is not such a good bearer as the common. Young shoots, downy. PLUMS. 545 CrrrrenpEn’s (Crittenden’s Prolific; Prolific ; Cluster).—The fruit of this is larger than that of any of the others; roundish oval. Skin, black, and covered with a thin bloom; ripe in the middle of Sep- tember. This is the best of all damsons. The tree is an immense bearer, and forms handsome pyramids. Young shoots, downy. It was raised by Mr. James Crittenden of East Farleigh, in Kent, early in the present century. Datrympix.—This resembles the Prune Damson in its fruit, but the tree is more adapted for northern climates, where the other varieties do not succeed well; and is grown about St. Boswell’s, in Roxburghshire. It ripens in October. The tree is of a dwarf habit of growth, and an Immense bearer. Young shoots, downy. Rivers’ Earty.—This was raised by Mr. Rivers, of Sawbridgeworth, from seed of St. Etienne Plum. It is very early, ripening early in August. Young shoots, downy. Ware (Shailer’s White Damson).—Fruit, small; oval. Skin, pale yellow, covered with thin white bloom. Stalk, half an inch long, slender. Flesh, yellow, sweet, and agreeably acid, adhering to the stone. A culinary plum ; ripe in the middle and end of September. Shoots, downy. DANA’S YELLOW GAGE.—Fruit, medium sized; oval. Skin, pale yellow, clouded with green, and covered with thin bloom. Flesh, juicy, sweet, with a sprightly and peculiar flavour. A dessert plum ; ripe in the end of August and beginning of Sep- tember. Young shoots, smooth. wee is an American variety, and was raised by the Rev. Mr. Dana, at Ipswich, ass, Dauphine. See Green Gage. La Delicieuse. See Cooper’s Large. DENBIGH (Coa’s Emperor).—Fruit, large, and exactly like a short specimen of Pond’s Seedling, being roundish oval, or short oval, and the skin is of the same colour. Flesh, yellow, adhering rather to the stone. A cooking plum ; ripe in the middle of September. Shoots, downy. Dennie. See Cheston. DENNISTON’S SUPERB.—Fruit, above medium size; short oval, and a little flattened, marked with a distinct suture, which extends quite round the fruit. Skin, pale yellowish green, marked with a few purple thin blotches and dots, and covered with bloom. Stalk, three- quarters of an inch long, inserted in a small cavity. Flesh, yellow, firm, juicy, rich, sugary, and vinous, adhering to the stone. NN 546 THE FRUIT MANUAL. A first-rate dessert plum, equal in flavour to and rather brisker than Green Gage; ripe in the middle of August. Shoots, downy. This delicious plum is of American origin, having been raised by Mr. Isaac Denniston, of Albany, in the State of New York. DIAMOND.—Fruit, very large; oval, marked on one side with a distinct suture, which is deepest towards the stalk. Skin, dark purple, approaching to black, and covered with pale blue bloom. Stalk, three- quarters of an inch long, inserted in a narrow and deep cavity. Flesh, deep yellow, coarse in texture, juicy, and with a brisk agreeable acid flavour ; it separates with difficulty from the stone. ; One of the best preserving or cooking plums; ripe in the middle of September. The tree is a vigorous grower, and an excellent bearer. Young shoots, downy. This valuable plum was raised in the nursery of Mr. Hooker, of Brenchly, in Kent. Diaper. See Diaprée Rouge. DIAPREE ROUGE (Diaper; Imperial Diadem; Mimms; Red Diaper; Roche Corbon).—Fruit, large; obovate. Skin, pale red, thickly covered with brown dots, so much so as to make it appear of a dull colour, and covered with thin blue bloom. Stalk, half an inch long, inserted in a slight cavity. Flesh, greenish yellow, firm, and fine-grained, separating, but not freely, from the stone, juicy, and of a rich, sugary flavour. A good plum for preserving or the dessert; ripe in the middle of September. Shoots, downy. Imperial Diadem and Mimms were introduced as new plums, but proved to be identical with this. It is called Roche Corbon from a village near Tours. The Diaprée Rouge of Knoop has the flesh closely adherent to the stone, Diaprée Violette. See Cheston. Dorelle’s Neue Grosse Zwetsche. See Nouvelle de Dorelle. DOVE BANK.—This bears a very close resemblance to Goliath. It is a clingstone, has downy shoots and leaves, and, in my opinion, is not distinguishable from that variety. DOWNTON IMPERATRICE.—Fruit, medium sized ; oval, narrow- ing a little towards the stalk, and slightly marked with a suture on one side. Skin, thin and tender, pale yellow. Flesh, yellow, separating with difficulty from the stone, juicy and melting, with a sweet and agreeable sub-acid flavour. An excellent preserving plum, but only second-rate for the dessert ; ripe in October. The tree is strong and very vigorous, and the young shoots are smooth. It was raised by T. A. Knight, Esq., the President of the Horticultural Society, from the seed of Magnum Bonum, impregnated with Blue Impératrice, and the fruit was first exhibited at the Society in 1823. ‘ PLUMS, 547 DRAP D’OR (Cloth of Gold; Mirabelle Double; Mirabelle Grosse ; Yellow Damask; Yellow Perdrigon).— Fruit, below medium size; smaller, but much resembling the Green Gage in shape, being round, indented at the apex, and marked on one side by a distinct but very shallow suture. Skin, tender, fine bright yellow, and marked with numerous crimson spots when exposed to the sun, covered with thin white bloom. Stalk, slender, half an inch long, inserted in a small cavity. Flesh, yellow, melting, with a rich, sugary, and delicious flavour ; separating from the stone. An excellent little dessert plum; ripe the middle of August. The young shoots are downy. The tree is not a vigorous grower, but in general a pretty good bearer; succeeds well against a wall, and is better suited for a dwarf than a standard. It is very subject to produce numerous tufts of slender shoots, which ought to be removed, as they tend much to the injury of the fruit. Drap d’Or Esperen. See Golden Esperen. DRY’S SEEDLING. — Fruit, large, or above medium size; roundish oval, marked with a very slight suture. Skin, reddish purple, covered with thin bloom, clouded when fully ripe. Stalk, long and stout. Flesh, dull greenish yellow, or orange; firm, yet melting and juicy, parting freely from the stone. An early plum; ripe in the beginning of August. Young shoots, smooth. This was raised by Mr. Dry, at Hayes, in Middlesex. and when exhibited before the Fruit Committee of the Royal Horticultural Society, August 17th, 1869, was awarded a first-class certificate. DUKE OF EDINBURGH.—Fruit, large ; roundish obovate, marked with a shallow suture, and with a regular and even outline. Skin, thin, light purple, covered with a dense light bluish bloom. Flesh, reddish yellow, juicy, and richly flavoured, separating freely from the stone. An excellent culinary plum; ripe in the middle of August. The tree is a great bearer. Young shoots, downy. This was raised by Mr. Dry, of Hayes, in Middlesex, and was awarded a first- class certificate by the Royal Horticultural Society, at the meeting in August, 1870. DUNMORE.—Fruit, medium sized; oval. Skin, thick, greenish yellow, becoming of a bright golden yellow when ripe. Stalk, half an inch long, inserted in a small cavity. Flesh, yellow, tender, juicy, sweet, and richly flavoured, separating from the stone. An excellent dessert plum ; ripe in the end of September and be- ginning of October. Shoots, smooth. Early Apricot. See Rivers’ Early Apricot. EARLY BLUE (Azure Hétive; Blue Gage; Black Perdrigon ; Cooper's Blue Gage).—Fruit, medium sized, and quite round in its shape. Skin, dark purple, covered with a blue bloom. Stalk, three- NN2 \ 548 THE FRUIT MANUAL. quarters of an inch long. Flesh, yellowish green, juicy, briskly and somewhat richly flavoured, separating from the stone. A dessert plum of a rich quality; ripe the beginning of August. The tree produces long, slender, and downy shoots, and is a most abundant bearer. It is rather singular that this is not mentioned by any of the French authors of the last century, nor by our countryman Miller. It was advertised by Cooper, a nurseryman of Kensington, in 1754, as being raised by him, and in the Brompton Park Catalogue of that year I find it by the name of Cooper’s Blue Gage. In 1757 it is called Azure Blue, till 1762, when the name which it has now retained seems to have been adopted. Early Damask. See Morocco. EARLY FAVORITE (Rivers’ Early Favorite; Rivers’ No. 1).— Fruit, rather below medium size; roundish oval, and marked with a shallow suture. Skin, deep dark purple, almost black, marked with russet dots, and covered with thin bloom. Flesh, greenish yellow, juicy, sweet, and of excellent flavour, separating from the stone. An excellent early plum, raised by Mr. Rivers, of Sawbridgeworth, from Précoce de Tours at the same time as Early Rivers. It ripens in the end of July; and, if grown against a wall, it will ripen in the middle of the month. Young shoots, downy. EARLY GREEN GAGE (Reine Claude Hétive).—Fruit, small ; round, and flattened at the top. Skin, yellowish green, with a red cheek on one side, and strewed with a few dots. Stalk, about half an inch long. Flesh, yellow, very tender, juicy, sugary, and richly flavoured, separating from the stone. A first-rate very early Green Gage; ripe in the end of July and early in August. Shoots, smooth. EARLY MIRABELLE (Mirabelle Précoce).—Fruit, very small, the size of a Bullace, rounder than the common Mirabelle. Skin, golden yellow, with a few crimson spots on the side next the sun. Stalk, half an inch long. Flesh, yellow, sweet, and with a delightful aroma ; it separates from the stone, which is very small. A delicious little early plum ; ripe in the last week of July. The tree makes a fine bush, and bears abundantly. It deserves to be gene- rally cultivated. Shoots, downy. Early Morocco. See Morocco. EARLY ORLEANS (Grimwood Early Orleans; Hampton Court : Monsieur Hatif; Monsieur Hdtif de Montmorency ; New Orleans ; Wilmot’s Karly Orleans ; Wilmot’s Orleans).—Fruit, medium sized ; round, flattened at the apex, and marked with a suture, which extends the whole length of one side. Skin, deep purple, mottled with darker colour, and covered with thin blue bloom. Stalk, slender, about half an inch long, inserted in a rather deep cavity. Flesh, yellowish green, tender, of a rather flat flavour, and separating freely from the stone. A second-rate dessert plum, but excellent for culinary purposes ; ripe in the beginning and middle of August. Shoots, downy. PLUMS. 549 EARLY RIVERS (Rivers’ Early Prolific; Rivers’ No. 2).—Fruit, medium sized; roundish-oval. Skin, deep purple, covered with thin bloom. Stalk, half an inch long, inserted in a small cavity. Flesh, yellowish, juicy, sweet, with a pleasant brisk acidity, separating from the stone. A valuable early plum, ripening in the end of July. The tree is a great bearer, and very hardy, rarely ever missing a crop. Shoots, smooth, with very light down. The original tree throws up suckers, which, when removed and planted out, do not bloom for several years. But scions taken from the original tree and .grafted, bloom the second year. A curious fact is that the grafted trees fruit abundantly, and the branches are so brittle they break off ; in those raised from suckers the branches never break. The grafted trees in spring are full of bloom, sparing of shoots, and very few leaves; the suckers are more vigorous in growth, have no bloom, but an abundance of foliage, even when six years old. It was raised by Mr. Thomas Rivers, of Sawbridgeworth, from Précoce de Tours, about the year 1834, and with his permission I have suggested the nomen- clature by which this variety will henceforth be known. Early Royal. See Royale Hative. Early Russian. See Quetsche. Early Scarlet. See Cherry. Early Transparent Gage. See Rivers’ Early Apricot. Early Yellow. See White Primordian. EDOUARD SENECLAUZE.—Fruit, very small and obovate, being narrow towards the stalk. Skin, a clear golden yellow. Flesh, very tender, sweet, and very richly flavoured, separating freely from the stone. A very early plum ; ripe in the last week of July. Shoots, downy. Egg Plum. See White Magnum Bonum. EMERALD DROP.—Fruit, medium sized ; oval, marked with a deep suture, which is higher on one side than the other. Skin, pale yellowish green. Stalk, three-quarters of an inch long, inserted in a very shallow cavity. Flesh, greenish yellow, juicy, sweet, and of good flavour, separating from the stone. : Ripe in the end of August and beginning of September. Shoots, smooth. Empress. See Blue Impératrice. EUGENE FURST (Sweet Damson).—Fruit, small and obovate, like a Prune Damson, both in size and shape. Skin, dark purple, covered with a very dense bloom. Flesh, yellow, with red veins pervading it, juicy and sweet, with the austerity of the Damson, subdued by luscious sweetness, and separating from the stone. It ripens in the end of August, when it shrivels and becomes quite a sweetmeat. Shoots, smooth. 550 THE FRUIT MANUAL. Fair’s Golden Drop. See Coe’s Golden Drop. Fellemberg. See Italian Prune. Florence. See Red Magnum Bonum. Flushing Gage. See Prince’s Imperial. Fonthill. See Pond’s Seedling. ; Fotheringay. See Fotheringham. FOTHERINGHAM (fotheringay; Grove House Purple; Red Fotheringham ; Sheen).—Fruit, medium sized; obovate, with a well- defined suture, which is higher on one side than the other. Skin, deep reddish purple on the side next the sun, and bright red where shaded, covered with thin blue bloom. Stalk, an inch long, not deeply inserted. Flesh, pale greenish yellow, not juicy, sugary, with a pleasant sub-acid flavour, and separating from the stone. An excellent dessert plum ; ripe the middle of August. The young shoots are smooth. The tree is hardy and vigorous, and an excellent bearer ; succeeds well against a wall or as an espalier, and should be grown as a dwarf rather than as a standard, as the fruit is very apt to fall. This is a very old variety, and is doubtless of English origin, as it has not been identified with any of the Continental varieties. It was cultivated by Sir William Temple, at Sheen, and according to Switzer was by him named the Sheen Plum ; but its origin is of a much earlier date, as it is mentioned by Rea as early as 1665. Franklin. See Washington. Friar’s. See Cheston. Frost Gage. See Frost Plum. FROST PLUM (American Damson ; Frost Gage).—Fruit, small ; oval, and marked with a distinct suture. Skin, deep purple, strewed with russet dots, and covered with a thin bloom. Stalk, about three- quarters of an inch long. Flesh, greenish yellow, juicy, sweet, and rather richly flavoured, adhering to the stone. An excellent little plum ; ripe in October. The tree is a great bearer. Shoots, smooth. GENERAL HAND.—Fruit, very large ; roundish-oval, marked with a slight suture. Skin, deep golden yellow, marbled with greenish yellow. Stalk, long, inserted in a shallow cavity. Flesh, pale yellow, coarse, not very juicy, sweet, of a good flavour, and separating from the stone. A preserving plum ; ripe in the beginning and middle of September. Shoots, smooth. German Gage. See Bleeker’s Yellow. German Prune. See Quetsche. German Quetsche. See Quetsche. PLUMS. 551 GISBORNE’S (Gisborne’s Early ; Paterson’s).—Fruit, rather below medium size; roundish-oval, marked with a distinct suture. Skin, greenish yellow, but changing as it ripens to fine amber, with a few crimson spots, and numerous grey russet dots interspersed. Stalk, half an inch to three-quarters long, inserted in a very shallow cavity. Flesh, yellow, firm, coarse-grained, and not very juicy, briskly acid, with a slight sweetness, and separating from the stone. A cooking plum ; ripe in the middle of August. The tree is an early and abundant bearer. Shoots, downy. Gisborne’s Early. See Gisborne’s. Gloire de New York. See Hulings’ Superb. Golden Drop. See Coe’s Golden Drop. GOLDEN ESPEREN (Drap d’Or d’Esperen).—Fruit, large ; oval, and sometimes roundish-oval, with a shallow suture on one side. Skin, thin and transparent, pale yellow, with a greenish tinge on the shaded side, and of a fine golden yellow, with crimson spots on the side next the sun. Stalk, short and stout, inserted in a small cavity. Flesh, yellow, very juicy, with a sweet and rich sugary flavour, separating freely from the stone. A very handsome and first-rate dessert plum ; ripe in the end of August. Shoots, smooth. Golden Gage. See Coes Golden Drop. GOLIATH (Caledonian; St. Cloud; Steers’ Emperor; Wilmot's Late Orleans).—Fruit, large; oblong, with a well marked suture, one. side of which is higher than the other. Skin, deep reddish purple, but paler on the shaded side, and covered with thin blue bloom. Stalk, three-quarters of an inch long, inserted in a deep cavity. Flesh, yellow, juicy, brisk, and of good flavour, adhering to the stone. A fine showy plum, and though only of second-rate quality for the dessert, is excellent for preserving and other culinary purposes ; ripe in the end of August. This is sometimes, but erroneously, called Nec- tarine Plum ; but the young shoots of that are smooth, while those of Goliath are downy. Gonne’s Green Gage. See Yellow Gage. GORDON CASTLE.—Fruit, large and obovate. Skin, greenish yellow. Flesh, rather firm, sweet, and with an excellent flavour. This is a very good plum, and will be admirably calculated for growing in northern latitudes and late situations, where the finer and more delicate branches do not come to perfection. Goring’s Golden Gage. See Green Gage. Great Damask. See Green Gage. GREEN GAGE (Abricot Vert; Aloise’s Green Gage; Bradford Green Gage ; Brugnon Green Gage ; Damas Vert ; Dauphine ; Gortng’s_ 552, : THE FRUIT MANUAL. Golden Gage; Great Green Damask; Grosse Reine; Ida Green Gage ; Isleworth Green Gage; Mirabelle Vert Double; Queen Claudia ; Reine Claude; Reine Claude: Grosse; Rensselaar Gage; Schuyler Gage; Sucrin Vert; Trompe Garcon; Trompe Valet ; Verdacia ; Verdochio ; Vert Bonne; Vert Tiquetée ; Wilmot’s Green Gage).—Fruit, medium sized; round, and a little flattened at both ends; dimpled at the apex, and marked on one side by a shallow suture, which extends from the stalk to the apex. Skin, tender, yellowish green, but when fully ripe becoming of a deeper yellow, clouded with green, and marked with crimson spots, and covered with thin ashy-grey bloom. Stalk, half an inch to three-quarters long, inserted in a small cavity. Flesh, greenish yellow, tender, melting, and very juicy, with a rich, sugary, and most delicious flavour. It separates freely from the stone. One of the richest of all the plums; ripe in the middle and end of August. The tree is a vigorous grower, hardy, and an excellent bearer, and the young shoots are smooth. It may be grown either as a standard, espalier, or trained against a wall; but it is found that the richest flavoured fruit is from a standard, though not so large as from a wall. When there is an abundant crop the trees should be gone over about the month of June, and thinned ; for if the whole is allowed to be ripened, the fruit will be smaller and insipid, and wanting that richness which is peculiar only to this variety. It is greatly improved by being grafted on the Apricot. This universally known and highly esteemed fruit has been longer in this country than is generally supposed. It is said to have been introduced at the beginning of the last century by Sir Thomas Gage, of Hengrave Hall, near Bury St. Edmunds, who procured it from his brother, the Rev. John Gage, a Roman Catholic priest then resident in Paris, In course of time it became known as the Green Gage Plum. In France, although it has many names, that by which it is best known is Grosse ‘Reine Claude, to distinguish it from a smaller and much inferior plum called Reine Claude Petite. The Green Gage is supposed to be a native of Greece, and to have been introduced at an early period into Italy, where it is called Verdochia. From Italy it passed into France, during the reign of Francis I., and was named in honour of his consort Queen Claude; but it does not appear to have been much known or extensively cultivated for a considerable period subsequent to this, for neither Champier, Olivier de Serres, Vautier, nor any of the early French writers on husbandry and gardening, seem to have been acquainted with it. Probably, about the same time that it was introduced into France, or shortly afterwards, it found its way into England, where it became more rapidly known, and the name under which it was received was not the new appellation which it obtained in France, but its original Italian name of Verdochia, from which we may infer that it was brought direct from Italy, It is mentioned by Parkinson, in 1629, under the name of Verdoch, and, from the way he speaks of it, seems to have been not at all new, nor even rare. It is also enumerated by Leonard Meager in the “list of fruit which I had of my very loving friend, Captain Gurle, dwelling at the Great Nursery between Spital- fields and Whitechappel,” and is there called Verdocha. Even so late as the middle of the last century, after it had been re-introduced, and extensively grown under the name of Green Gage, it continued to bear its original title, and to be regarded as a distinct sort from the Green Gage, Hitt tries to describe the distinction ; but as he tries also to show that the Reine Claude is also distinct from the Green Gage, his authority cannot be taken for more than it is worth; a remark which may safely be applied to all our pomologists of the last century. Miller also laboured under the same misapprehension as Hitt, for in his Dictionary he says, speaking of the PLUMS. 553 Grosse Reine Claude, “this plum is confounded by most people in England by the name of Green Gage.” We have seen, therefore, that the generally-received opinion that this valuable plum was first introduced to this country by the Gage family is incorrect, but that it must have existed for considerably upwards of a century, at least, before the period which is generally given as the date of its introduction. Grimwood’s Early Orleans. See Early Orleans. Gros Damas Blanc. See Large White Damask. Grosse Luisante. See White Magnum Bonum. Grosse Noire Hative. See Noire de Montreuil. Grosse Reine. See Green Gage. Grosse Rouge de Septembre. See Belle de Septembre. Grove House Purple. See Fotheringham. Guthrie’s Apricot. See Guthrie’s Golden. Guthrie’s Aunt Ann. See Aunt Ann. GUTHRIE’S GOLDEN (Guthrie's Apricot).—Fruit, above medium size; roundish oval. Skin, yellow, strewed with crimson dots, and covered with thin bloom. Stalk, rather long, set in a small depres- sion. Flesh, yellow, rather firm, coarse, very juicy and very sweet, adhering to the stone, A second-rate dessert plum; ripe in the end of August. Shoots, smooth. GUTHRIE’S LATE GREEN (Minette).— Fruit, above medium size ; round, marked with a suture, which is swollen on one side. Skin, yellow, clouded with green, and covered with a thin bloom. Stalk, three-quarters of an inch long, inserted in a small cavity. Flesh, yellow, firm, not very juicy, but exceedingly rich and sugary, adhering slightly to the stone. A very fine dessert plum, rivalling the Green Gage, and ripening about a month later, in the end of September. The tree is hardy, and a good bearer. Young shoots, smooth. This and the preceding were raised by Mr. Guthrie, of Tay Bank, Dundee, a gentleman who has devoted much attention to raising new fruita, Hampton Court. See Early Orleans. Howell’s Large. See Nectarine. HUDSON (Hudson Gage).—Fruit, medium sized ; oval, marked with a faint suture, one side of which is higher than the other. Skin, yellow, mottled and streaked with dull green. Stalk, short. Flesh, greenish, separating from the stone, juicy, melting, and with a sweet and brisk flavour. An early plum, ripening in the middle of August. Shoots, downy. HULINGS’ SUPERB (Gloire de New York; Keyser’s Plum),— Fruit, very large; roundish-oval, marked with a shallow suture. Skin, 554 THE FRUIT MANUAL. greenish yellow, covered with a thin bloom. Stalk, short and stout, inserted in a small round cavity. Flesh, greenish yellow, rather coarse, but rich and sugary, and with a fine brisk flavour ; it adheres to the stone. A fine, large, and richly-flavoured plum ; ripe in the end of August. Shoots, downy. This delicious plum is originally from the United States of America. It was raised by a Mr. Keyser, of Pennsylvania, and was brought into notice by Dr. W. E. Hulings. : ICKWORTH IMPERATRICE (Knight’s No. 6).—Fruit, large ; obovate. Skin, purple, marked with yellow streaks. Stalk, stout, an inch or more in length. Flesh, greenish yellow, tender and juicy, with a rich, sugary flavour, and adhering to the stone. An excellent late dessert plum ; ripe in October. It will hang till it shrivels, and is then very rich in flavour ; and after being gathered, if wrapped in silk paper will, if kept in a dry place, last for many weeks. It is also an excellent drying plum. Young shoots, smooth. Impératrice. See Blue Impératrice. Impératrice Blanche. See White Impératrice, Impératrice Violette. See Blue Impératrice. Imperial Diadem. See Diaprée Rouge. IMPERIAL OTTOMAN.—Fruit, below medium size; roundish. Skin, dull yellow, covered with a thin bloom. Stalk, slender, curved, three-quarters of an inch long, inserted in a slight cavity. Flesh, melting, juicy, and sweet, adhering to the stone, An early dessert plum ; ripening in the beginning of August. Shoots, slightly downy. Impériale. See Red Magnum Bonum, Impériale Blanche. See White Magnum Bonum. IMPERIALE DE MILAN (Prune de Milan).—Fruit, large; oval, somewhat flattened on one side, where it is marked with a rather deep suture extending the whole length of the fruit. Skin, dark purple, streaked and dotted with yellow, and covered with thick blue bloom. Stalk, about an inch long, inserted in a narrow and rather deep cavity. Flesh, yellowish, firm, and juicy, richly flavoured and sweet, with a slight musky aroma, and adhering to the stone. An excellent late dessert and preserving plum ; ripe in the beginning of October. Shoots, smooth. Impériale Rouge. See Red Magnum Bonwn, Impériale Violette. See Red Magnum Bonun. Irving’s Bolmar, See Washington. ISABELLA.—Fruit, medium sized; obovate. Skin, deep dull red, but paler red where shaded, and strewed with darker red dots. Stalk, PLUMS. 555 three-quarters of an inch long. Flesh, yellow, juicy, rich, and adhering to the stone. A dessert and preserving plum ; ripe in the beginning of September. Shoots, downy. Isleworth Green Gage. See Green Gage. ITALIAN DAMASK (Damas d’Italie).—Fruit, medium sized ; roundish, slightly flattened at the base, and marked with a well defined suture, which is much higher on one side. Skin, thick, mem- branous, and rather bitter, of a pale purple colour, changing to brownish as it ripens, and covered with fine blue bloom. Stalk, three- quarters of an inch long, slender, inserted in a deep cavity. Flesh, yellowish green, not at all juicy, firm, rich, sugary, and excellent, separating from the stone. A preserving and dessert plum ; ripe in the beginning of September. Young shoots, smooth. The tree is exceedingly productive. ITALIAN PRUNE (Altesse Double; Fellemberg ; Italian Quetsche ; Quetsche d’Italie; Prune d’Italie; Semiana).—Fruit, large; oval, narrowing a little towards the stalk, and marked with a shallow suture. Skin, dark purplish blue, strewed with yellow dots, and covered with thick blue bloom. Stalk, half an inch long, stout, and inserted in a pretty deep cavity. Flesh, greenish yellow, firm, not very juicy, sweet, and richly flavoured; when highly ripened separating from the stone. An excellent dessert or preserving plum; ripe in the beginning of September, and will hang till it shrivels, when it is very rich and delicious. The fruit is much improved by being grown against a wall. The tree is a good bearer. Young shoots, smooth. Jaune de Catalogne. See White Primordian. Jaune Hative. See White Primordian. JEFFERSON.-—Fruit, large; oval, narrowing a little towards the stalk, and marked with a very faint suture. Skin, greenish yellow, becoming of a rich golden yellow, flushed with red on the side next the sun, and dotted with red dots. Stalk, an inch long, thin, and inserted in a shallow cavity. Flesh, yellow, firm, and juicy, rich, sugary, and delicious, separating from the stone. A very richly flavoured dessert plum ; ripe in the beginning and middle of September. The tree is an excellent grower, and an abundant bearer. Young shoots, smooth, or with the faintest trace of fine down. This remarkably fine plum came to us originally from America, where it was raised by Judge Buel, and named in honour of President Jefferson. Jenkins’ Imperial. See Nectarine. JERUSALEM.—Fruit, large ; long egg-shaped. Skin, dark purple, covered with a dense blue bloom. Stalk, an inch long, thick and 556 THE FRUIT MANUAL. hairy. Flesh, firm, sweet, briskly flavoured, and separating from the stone. : A dessert plum; ripe in the middle of September. Shoots, smooth. JODOIGNE GREEN GAGE (Reine Claude de Jodoigne ; Royale de Vilvorde).—Fruit, large; round, inclining to oblate, marked on one gide with a shallow suture. Skin, thin, greenish at first, but becoming greenish yellow as it ripens, and with a blush of red strewed with green and yellowish dots on the side next the sun, the whole covered with a thin bluish bloom. Stalk, over half an inch long. Flesh, whitish yellow, firm, very juicy and tender, with a sugary and very rich flavour. A large and handsome form of the old Green Gage, and possessing all its merits; ripe in the middle and end of September. Shoots, smooth. JULY GREEN GAGE (Reine Claude de Bavay Hative).—Fruit, the size and shape of the Green Gage. Skin, thin, of a fine deep yellow colour, flushed with bright crimson on the side next the sun, and strewed with darker crimson dots, the whole covered with a delicate white bloom. Stalk, three-quarters of an inch long, slightly depressed. Flesh, deep yellow, very tender and juicy, sugary, and richly flavoured, separating with difficulty from the stone. A first-rate and most delicious early plum, equal in all respects to the Green Gage, and ripening in the end of July. Shoots, smooth. Keyser’s Plum. See Hulings’ Superb, KIRKE’S.—Fruit, above medium size; round, and marked with a very faint suture. Skin, dark purple, with a few deep yellow dots, and covered with a dense bright blue bloom which is not easily rubbed off. Stalk, three-quarters of an inch long, inserted in a very deep depres- sion. Flesh, greenish yellow, firm, juicy, separating freely from the stone, and very richly flavoured. A delicious dessert plum ; ripe in the beginning and middle of Sep- tember. The young shoots are smooth. The tree is hardy and vigorous, and an abundant bearer, well suited either for a standard or to be grown against a wall. It was first introduced by Joseph Kirke, a nurseryman at Brompton, near London, who told me he first saw it on a fruit-stall near the Royal Exchange, and that he afterwards found the trees producing the fruit were in Norfolk, whence he obtained grafts and propagated it. But its true origin was in the grounds of Mr. Poupart, a market gardener at Brompton—on the spot now occupied by the lower end of Queen’s Gate—and where it sprang up as a sucker from a tree which had been planted to screen a building. It was given to Mr. Kirke to be propagated and he sold it under the name it now bears. Kirke’s Stoneless, See Stoneless. Knevett’s Late Orleans. See Nelson's Victory. PLUMS. 557 KNIGHT’S GREEN DRYING (Large Green Drying).—F ruit, large ; round, and marked with a shallow suture. Skin, greenish yellow, and covered with thin white bloom. Flesh, yellowish, firm, not very juicy, sugary, and richly flavoured when highly ripened; adhering to the stone. A dessert plum; ripe in the middle and end of September, and succeeds best against a wall. Shoots, smooth. Knight's No. 6. See Ickworth Impératrice. LAFAYETTE.— Fruit, above medium size; oval. Skin, dark purple, covered with a dense bloom. Flesh, juicy, rich, and of excellent flavour, separating from the stone. Ripe in the end of September. Shoots, smooth. Large Green Drying. See Knighi’s Green Drying. LARGE WHITE DAMASK (Damas Blane; Gros Damas Blane; Damas Blane Hatif Gros; Damas Blanc trés Hatif).—Fruit, rather below medium size; roundish, and slightly elongated, and swollen on one side of the suture. Skin, membranous, greenish yellow, covered with white bloom. Stalk, half an inch long, stout, and set in a small cavity. Flesh, rather sweet, and pleasantly flavoured. Suitable either for dessert or culinary purposes, and is one of the best of those varieties known by the name of Damas. The young shoots are smooth. LATE GREEN GAGE (Reine Claude d’October; Reine Claude Tardive).—F ruit, of the same shape but smaller than the Green Gage. Skin, greenish yellow, covered with thin white bloom. Stalk, stout, three-quarters of an inch long. Flesh, green, juicy, rich, and sugary, separating from the stone. A dessert plum; ripe in the end of September and beginning of October. Shoots, smooth. LATE RIVERS.—Fruit, about the size of the Purple Gage, and like it in every respect of shape and colour; marked with a slight suture. Stalk, an inch or more long, very slender. Flesh, quite apricot yellow, rich, sweet, sugary, and of very fine flavour, adhering to the stone. This is a seedling of Mr. Rivers, of Sawbridgeworth, which fruited for the first time in 1865. It is by far the richest flavoured late plum, and ripens in the end of October and beginning of November. Shoots, smooth. Lawrence Gage. See Lawrence's Favourite. LAWRENCE'S FAVOURITE (Lawrence Gage).—Fruit, large ; round, and flattened at both ends. Skin, dull yellowish green, streaked with darker green on the side exposed to the sun, veined with brown, and covered all over with thin grey bloom. Stalk, half an inch long, inserted in a narrow cavity. Flesh, greenish, tender, melting, and 558 THE FRUIT MANUAL. juicy, rich, sugary, and with a fine, vinous, brisk flavour, separating from the stone. A delicious dessert plum; ripe in the beginning of September. The tree is a free, upright grower, and an abundant bearer. Young shoots, downy. This is an American plum; raised by Mr, L. U. Lawrence, of Hudson, in the State of New York. LAWSON’S GOLDEN (Damas Lawson),.—Fruit, rather below medium size; oval, even and regular in its outline, and marked on one side with a suture, which is a mere line. Stalk, three-quarters of an inch long, inserted without depression. Skin, deep yellow, thickly speckled on the side next the sun with crimson specks and dots. Flesh, yellow, tender, melting, and juicy, with a rich sugary flavour, and adhering to the stone. An excellent dessert plum; ripe in September. Shoots, smooth. It was raised by Mr. Archibald Gorrie, of Annat Gardens, Errol, Perthshire, about the year 1842, and named as a compliment to the late Mr. Charles Lawson, nurseryman, of Edinburgh. Leipzig. See Quetsche, De Lepine. See Norbert. LIEGEL’S APRICOT (Abricotée de Braunau Nouwvelle).—Fruit, about medium size ; roundish, and marked with a deep suture. Skin, green, like the Green Gage, covered with a white bloom, and becoming yellowish as it ripens. Flesh, separating from the stone, greenish yellow, melting, very juicy, rich, and sugary, with a fine and remark- ably sprightly flavour. The kernel is rather sweet. A first-rate dessert plum ; ripe in the end of September. Its fine sprightly flavour is as remarkable among dessert plums as that of the Mayduke is among cherries. Young shoots, downy. In the first edition of this work I unintentionally described this variety under the name of Abricotée de Braunau, as I was not aware at the time that Dr. Liegel had raised another plum, which he called the New Apricot of Braunau, and which this variety has proved to be. To prevent mistakes in future, I have called this by the name adopted above. Mr. Rivers, in his catalogue, classes it among the Gages, which is an error. Little Queen Claude. See Yellow Gage. LOMBARD (Bleeker’s Scarlet ; Beckman’s Scarlet).—Fruit, medium sized ; short oval, and marked with a shallow suture. Skin, purplish red, dotted with darker red, and covered with thin bloom. Stalk, half an inch long, slender, set in a wide funnel-shaped cavity. Flesh, yellow, juicy, and pleasantly flavoured, adhering to the stone. A preserving or culinary plum; ripe in the ond of August and beginning of September. Shoots, smooth. London Plum. See White Primordian. Long Damson. See Danison. PLUMS, 559 LUCOMBE’S NONESUCH.—Fruit, above medium size; round, and compressed on the side, where itis marked with a broad suture. Skin, greenish yellow, streaked with orange and broad broken bands of dark olive, and covered with a greyish white bloom. Stalk, three-quarters of an inch long, inserted in a rather wide cavity. Flesh, greenish yellow, firm, juicy, rich, and sugary, with a pleasant briskness, and adhering to the stone. A dessert and preserving plum, bearing considerable resemblance to the Green Gage, but not so richly flavoured; ripe in the end of August. The tree is hardy, a vigorous grower, and an excellent bearer asa standard. Young shoots, smooth. It was raised by Mr. Lucombe, of the Exeter Nursery. McLAUGHLIN.—Fruit, large; roundish oblate. Skin, thin and tender, of a fine yellow colour, dotted and mottled with red, and covered with thin grey bloom. Stalk, three-quarters of an inch long, inserted ina small round cavity. Flesh, yellow, firm, very juicy, sweet, with a rich luscious flavour, and adhering to the stone. A large and delicious plum, of the Green Gage race ; ripening in the end of August. The tree is a vigorous grower, hardy, and an excellent bearer. Young shoots, smooth. This was raised by Mr. James McLaughlin, of Bangor, in the State of Maine, U.S.A. De la Madaleine. See Noire de Montreuil. Maitre Claude. See White Perdrigon. MAMELONNEE (Mamelon Sageret). — Fruit, medium sized; roundish oval, tapering with a pear-shaped neck towards the stalk, and frequently furnished with a nipple at the apex. Skin, yellowish green, mottled with red next the sun, and covered with grey bloom. Stalk, short, inserted without depression. Flesh, yellowish, firm, very juicy, sugary, and richly flavoured, separating freely from the stone. An excellent dessert plum; ripening about the middle of August. Shoots, smooth. Mann’s Brandy Gage. See Mann's Imperial. MANN’S IMPERIAL (Mann’s Brandy Gage).—The fruit is a small form of Coe’s Golden Drop, of rich flavour, but very much earlier. It differs from Coe’s Golden Drop by having downy shoots. Matchless. See Diaprée Rouge. Mimms. See Diaprée Rouge. Minette. See Guthrie’s Late Green. Mirabelle Blanche. See Mirabelle Petite. Mirabelle Double. See Drap d’Or. Mirabelle Grosse. See Drap d’Or. 560 THE FRUIT MANUAL. Mirabelle Jaune. See Mirabelle Petite. MIRABELLE DE NANCY.—This is similar to Mirabelle Petite, but much larger, and rather later in ripening. Mirabelle d’Octobre. See St. Catherine. Mirabelle Perlée. See Mirabelle Petite. MIRABELLE PETITE (Mirabelle ; Mirabelle Blanche ; Mirabelle Jaune ; Mirabelle Perlé ; Mirabelle de Vienne; White Mirabelle).—F ruit, produced in clusters, small; roundish oval, and marked with a faint suture on one side. Skin, of a fine yellow colour, sometimes marked with crimson spots on the side exposed to the sun, and covered with thin white bloom. Stalk, three-quarters of an inch long, inserted without depression. Flesh, deep yellow, firm, pretty juicy, sweet, and briskly flavoured, separating from the stone. A valuable little plum for preserving, and all culinary purposes ; ripe in the middle of August. The tree forms a dense bush, and is a most abundant bearer. Young shoots, downy. Mirabelle Précoce. See Early Mirabelle. Mirabelle Tardive. See St. Catherine. Mirabelle de Vienne. See Mirabelle Petite. Mirabelle Vert Double. See Green Gage. Miser Plum. See Cherry. MITCHELSON’S.—Fruit, above medium size; oval, not marked with a suture on the side. Skin, black when fully ripe, dotted with a few very minute fawn-coloured dots, and covered with a very thin blue bloom, Stalk, half an inch long, stout, and inserted in a depression. Flesh, yellow, tender, very juicy, sweet, and of good flavour, separating from the stone. An excellent preserving plum ; ripe in the beginning of September. In general appearance it is like the Diamond, but smaller, and does not possess the very brisk acidity which characterises that variety. It is a prodigious bearer, the fruit being produced in. clusters; and it is invaluable as a market plum. Shoots, smooth. This was raised by Mr. Mitchelson, a market gardener at Kingston-on-Thames. Miviam. See Royale Hative. Mogul Rouge. See Red Magnum Bonum. Monsieur. See Orleans. Monsieur a Fruits Jaune. See Yellow Impératrice. Monsieur Hatif. See Harly Orleans. Monsieur Hatif de Montmorency. See Karly Orleans. Monsieur Ordinaire. See Orleans. Monsieur Tardive. See Suisse, PLUMS. 661 Monstrueuse de Bavay. See Reine Claude de Bavay. DE MONTFORT.—Fruit, medium sized; roundish, inclining to obovate, with a well-marked suture on one side. Skin, dark purple, covered with a thin pale blue bloom. Stalk, half an inch long, not deeply inserted. Flesh, greenish yellow, tender and melting, with a thick syrupy and honied juice, and when it hangs till it shrivels is quite a sweetmeat; separates from the stone, which is small. A delicious dessert plum; ripe in the middle of August. Shoots, smooth. It bears considerable resemblance to Royale Hative, but is larger, and appears to be an improved form of that variety. MOROCCO (Black Damask ; Black Morocco ; Early Damask; Early Morocco).—Fruit, medium sized; roundish, flattened at the apex, and marked on one side with a shallow suture. Skin, very dark purple, almost black, and covered with thin pale blue bloom, Stalk, stout, about half an inch long. Flesh, greenish yellow, juicy, with a sweet, brisk flavour, and slightly adhering to the stone. An excellent early plum; ripe in the beginning of August. The tree is a free grower and hardy, and an excellent bearer. Shoots, downy. This is a very old plum, being mentioned both by Parkinson, Rea, and Meager, but not by Switzer, Miller, or Hitt. Myrobalan. See Cherry. NECTARINE (Howell’s Large; Jenkins’ Imperial; Peach; Prune Péche).—Fruit, large; roundish, and handsomely formed. Skin, purple, covered with fine azure bloom. Stalk, half an inch long, stout, inserted in a wide and shallow cavity. Flesh, dull greenish yellow, with a sweet and brisk flavour, separating from the stone. A good plum for preserving and other culinary purposes; ripe in the middle of August. Tree, very vigorous and hardy; an abundant and regular bearer. Young shoots, smooth. This is quite distinct from the Goliath, which is sometimes called by the same name, and the shoots of which are downy. NELSON’S VICTORY (Kneveti’s Late Orleans),—Fruit, medium sized ; round, and marked with a shallow suture. Skin, deep purple, and covered with blue bloom. Stalk, half an inch long, set in a shallow cavity. Flesh, firm, rather coarse, sweet, and briskly flavoured, adhering to the stone. A culinary plum ; ripe in the middle of September. Shoots, smooth. The tree is an abundant bearer. New Orleans. See Karly Orleans. NOIRE DE MONTREUIL (Grosse Noire Hative ; La Madeleine). —Fruit, medium sized; obovate. Skin, thick, membranous, and bitter, of a deep purple colour, almost black, and covered with blue 00 562 THE FRUIT MANUAL. bloom. Stalk, half an inch long, inserted in a small cavity. Flesh, firm, pale green, changing to yellow as it ripens, sweet, juicy, and briskly flavoured, separating, but not freely, from the stone, A good plum for preserving and all culinary purposes; ripe the beginning of August. Young shoots, downy. Duhamel says there is a round plum which is sometimes known by this name, which is larger, of the same colour, and ripens at the same season as this, but is inferior to it, and coarser in the flesh, Noire Hative. See Précoce de Tours. NORBERT (Prune de Lepine; Prune de Prince).—Fruit, very small, about the size of a Bullace; quite round, inclining to oblate, Skin, dark purple, covered with a thick, clear, light blue bloom. Stalk, short, hairy. Flesh, greenish yellow, firm, sweet, and richly flavoured, but not juicy, separating from the stone. A beautiful little plum, which is ripe in the beginning of October. It will hang till it shrivels, when it becomes like a raisin, which it much resembles in flavour. Shoots, slightly hairy. NOUVELLE DE DORELLE (Dorelle’s Neue Grosse Zwetsche),— Fruit, above medium size; oval, marked with a faint suture and with a distinct style-point. Skin, thick, dark violet, almost black next the sun. Stalk, about three-quarters of an inch long, Flesh, yellowish, firm, juicy, very sweet and rich, adhering to the stone. A first-rate plum ; ripe in the end of September and beginning of October. Shoots, smooth. Giuf Rouge. See Red Magnum Bonum. Old Apricot. See Apricot. ORLEANS (Anglaise Noire ; Monsieur ; Monsieur Ordinaire ; Prune d'Orléans ; Red Damask).—Fruit, medium sized; round, somewhat flattened at the ends, and marked with a suture, which is generally higher on one side than the other. Skin, tender, dark red, becoming purple when highly ripened, and covered with blue bloom. Stalk, three-quarters of an inch long, inserted in a considerable depression. Flesh, yellowish, tender, sweet, and briskly flavoured, separating from the stone. A second-rate dessert plum, but excellent for preserving or culinary purposes ; ripe the middle and end of August. The young shoots are downy. The tree is hardy, and an excellent bearer. The fruit varies much in quality, according to the situation in which it is grown, some soils producing it of an insipid flavour. It has been found that a light, warm, sandy soil is best suited for it. It is also much improved by being grown against a wall. This is the Prune Monsieur of all the Continental authors except Knoop, who applies this name to a variety which he says is larger and more yellow than the White Magnum Bonum. Miller and Forsyth also apply the name to Dame Aubert of Duhamel, which is known in this country as the Magnum Bonum. It is not known at what period the Orleans was introduced to this country, or PLUMS. 563 how it came to receive the name. It is not named by Parkinson or Rea, neither is it mentioned in the lists of Meager, Evelyn, Mortimer, or Worlidge. The first notice I can find of it is in Carpenter’s edition of The Retired Gardener, in 1717, after which it is described by all subsequent writers, OULLINS GOLDEN (Reine Claude d’Oullins; Reine Claude Précoce).—Fruit, rather large, and of a short oval shape. Skin, of a rich yellow colour, dotted with crimson on the side exposed to the sun, and covered with a very delicate white bloom. Stalk, three-quarters of an inch long, inserted in a rather wide depression. Flesh, yellow, very tender and juicy, rich, sugary, and delicious, adhering slightly to the stone. This valuable dessert plum ripens in the middle of August; not only for its exquisite flavour and handsome appearance is it so valuable, but for the extraordinary fertility of the tree, which has a robust pyramidal habit of growth, and is admirably adapted for every form of cultivation. Young shoots, smooth. M. Mas says the origin of this valuable plum is unknown, and it was first brought into notice by M. Massot, a nurseryman at Oullins, near Lyons. Parker’s Mammoth. See Washington. Paterson’s. See Gisborne’s. PEACH (Reine Claude Berger).—Fruit, large; roundish, inclining to oblate, marked with a shallow suture on one side. Skin, bright red, dotted with amber. Flesh, tender, melting, juicy, very sweet and luscious, separating freely from the stone. An early dessert plum; ripe in the beginning of August. Shoots, smooth. It is quite distinct from the Nectarine Plum, which is also known by this name. Peach. See Nectarine. Perdrigon Blanc. See White Perdrigon. Perdrigon Rouge. See Red Perdrigon. Perdrigon Violet. See Blwe Perdrigon. PERDRIGON VIOLET HATIF.—Fruit, medium sized; roundish oval. Skin, purple. Flesh, rich, juicy, and excellent, separating from the stone. a : A first-rate dessert plum ; ripe in the middle of August. The tree is very hardy, and an abundant bearer. Shoots, downy. This is not the same as Perdrigon Hatif and Moyen de Bourgogne, with which it is made synonymous in the Horticultural Society’s Catalogue, both of these being yellow plums. PERSHORE.—Fruit, about medium size; obovate, pinched-in at the stalk, and like a small White Magnum Bonum. Skin, yellow, with a golden tinge. Flesh, tender, with a fine sub-acid flavour, and adhering to the stone. , ? An excellent baking and preserving plum; ripe in the middle and 00 564 THE FRUIT MANUAL. end of August. It is largely grown in the Vale of Evesham, for the supply of the Birmingham markets. Shoots, smooth. Petite Bricette. See St. Catherine. Petite Damas Vert. See Yellow Gage. Pickett’s July. See White Primordian. Pigeon’s Heart. See Queen Mother. Pond’s Purple. See Pond’s Seedling. POND’S SEEDLING (Fonthill; Pond’s Purple).—Fruit, very large; oval, widest at the apex and narrowing towards the stalk, marked with a wide suture. Skin, fine dark red, thickly strewed with grey dots, and covered with thin bluish bloom. Stalk, three-quarters of an inch long, inserted without depression. Flesh, yellowish, rayed with white, juicy, and briskly flavoured, adhering to the stone. A valuable culinary plum ; ripe in the beginning and middle of Sep- tember. Shoots, smooth. PRECOCE DE BERGTHOLD.—This is a small, short-oval plum, about the size of Mirabelle Petite, of a yellow colour, similar in appear- ance to, but of better flavour than, White Primordian. The flesh is juicy and sweet, with a rich peach flavour, and fine aroma, separating freely from the stone. This is very early, ripening before the White Primordian in the latter end of July. Shoots, downy. PRECOCE DE TOURS (Damas de Tours ; Noire Hative ; Prune de Gaillon ; Violette de Tours).—Fruit, below medium size; oval, some- times inclining to obovate, and marked with a shallow indistinct suture. Skin, deep purple, or black, thickly covered with blue bloom. Stalk, half an inch long, slender, inserted in a very slight depression. Flesh, dull yellow, rather juicy and sweet, with a rich flavour when highly ripened, and adhering closely to the stone. An excellent dessert plum, whieh, when shrivelled, is quite a sweet- meat; also well adapted for culinary use ; ripe in the end of July and beginning of August. The tree is vigorous, hardy, and an abundant bearer. Shoots, downy. PRINCE ENGELBERT.—Fruit, very large; oval, and marked with a shallow suture. Skin, of an uniform deep purple, covered with minute russety dots, the whole thickly covered with a pale grey bloom. Stalk, half an inch long, inserted in a rather deep cavity. Flesh, yellow, rather firm, sweet, juicy, with a brisk and rich flavour, and adhering to the stone. An excellent plum either for the dessert or for culinary purposes, and delicious when preserved; ripe in September. The tree is a great bearer, and in this respect is one of the most valuable for large culture. Shoots, smooth. j PLUMS. 565 PRINCE OF WALES (Chapman’s Prince of Wales).—Fruit, above medium size; roundish, inclining to oval, marked with a distinct suture. Skin, bright purple, covered with thick azure bloom, and dotted with yellow dots. Stalk, short and stout, inserted in a slight cavity. Flesh, coarse-grained, yellowish, juicy and sweet, with a brisk flavour, and separating from the stone. A dessert plum of second-rate quality, but suitable for all culinary purposes; ripe in the beginning of September. The tree is a very abundant bearer. Shoots, smooth. This was raised in 1830 by Mr Chapman, a market gardener of Brentford End, Middlesex, the same who introduced the Passe Colmar pear to this country. PRINCE’S IMPERIAL (flushing Gage; Prince’s Imperial Gage). —Fruit, above medium size; oval, marked with a distinct suture. Skin, greenish yellow, with green stripes, and covered with thick bloom. Stalk, an inch long, inserted in a small, even cavity. Flesh, greenish, tender, melting, and very juicy, with a rich and brisk flavour, separating from the stone. An excellent plum ; ripe in the middle of September. The tree is a vigorous grower and a great bearer, very suitable to plant in dry, light soils. Young shoots, slightly downy. This is an American variety, and was raised at Messrs. Prince’s Nursery, Flushing, New York. Prince’s Imperial Gage. See Prince’s Imperial. Prolific Damson. See Damson. Prune d’Allemagne. See Quetsche. Prune d’Ast. See D’ Agen. Prune Damson. See Damson. Prune de Gaillon. See Précoce de Tours. Prune @’Italie. See Ltalian Prune. Prune de Lepine. See Norbert. Prune de Milan. See Impérial de Milan. Prune d’Orléans. See Orleans. Prune Péche. See Nectarine. Prune Péche. See Peach. Prune de Prince. See Norbert. Prune du Roi. See D’ Agen. Purple Egg. See Red Magnum Bonum. PURPLE GAGE (Reine Claude Violette; Violet Gage).—Fruit, medium sized ; round, slightly flattened at the ends, and marked with a shallow suture. Skin, fine light purple, dotted with yellow, and covered with pale blue bloom. Stalk, an inch long, inserted in a small cavity. Flesh, greenish yellow, firm, with a rich, sugary, and most delicious flavour, and separating from the stone. A dessert plum of the greatest excellence, and particularly richly 566 THE FRUIT MANUAL. flavoured if allowed to hang till it shrivels; ripe in the beginning of September. Shoots, smooth. Tree, hardy, and an excellent bearer ; succeeds well either as a standard or against a wall. This variety has the property of being less liable to crack in wet seasons than the Green Gage. Queen Claudia. See Green Gage. QUEEN MOTHER (Pigeon’s Heart).—Fruit, below medium size ; round, and marked with a slight suture. Skin, dark red next the sun, but paler towards the shaded side, where it is yellow, and covered all over with reddish dots. Stalk, half an inch long, inserted in a small depression. Flesh, yellow, rich, and sugary, separating from the stone. An excellent dessert plum ; ripe in September. The young shoots are smooth. The tree is a good bearer. The Queen Mother of Parkinson and Ray is made synonymous with the Cherry Plum, which the figure of Parkinson decidedly confirms, being cordate. That of Rea is, I think, most likely to be the variety above described, as he says it is a fine- tasted round red plum. Langley is the first whose description and figure identify the variety now under notice. Hitt says there are two sorts of Queen Mother, the one pale red and the other bright yellow, and both thinly powdered. QUETSCHE (Early Russian; German Prune ; German Quetsche ; Leipzig; Prune d’Allemagne ; Sweet Prune; Turkish Quetsche ; Zwetsche).—Fruit, medium sized; oval, narrowing towards the stalk, flattened on one side, where it is marked with a distinct suture. Skin, dark purple, dotted with grey dots and veins of russet, and covered with blue bloom. Stalk, an inch long. Flesh, firm, juicy, sweet, and brisk, separating from the stone. A culinary plum ; ripe in the end of September. Shoots, smooth. Quetsche d’Italie. See Italian Prune. Red Damask. See Orleans. Red Diaper. See Diaprée Rouge. Red Fotheringham. See Fotheringham. Red Imperial. See Red Magnum Bonum. RED MAGNUM BONUM (Askew’s Purple Egg; Dame Aubert Violette ; Florence; Impériale ; Impériale Rouge ; Impériale Violette ; Mogul Rouge; Gluf Rouge; Purple Egg; Red Egg; Red Imperial).— Fruit, large ; oval, and narrowing a little towards the stalk; marked with a distinct suture, one side of which is frequently higher than the other. Skin, deep red where exposed to the sun, but paler in the shade, strewed with grey dots, and covered with blue bloom. Stalk, an inch long, inserted in a small cavity. Flesh, greenish, firm, rather svatess not very juicy, briskly flavoured, and separating from the stone. A culinary plum; ripe in the beginning and middle of September. PLUMS. 567 The young shoots are smooth. The tree is very vigorous and hardy, and an excellent bearer as a standard. This plum has been cultivated in this country since the time of Parkinson, being mentioned by him and all subsequent English authors under the name of Imperial or Red Imperial, and is first called Red Magnum Bonum by Langley. RED PERDRIGON (Perdrigon Rouge).—Fruit, small; roundish oval. Skin, fine deep red, marked with fawn-coloured dots, and thickly covered with pale blue bloom, Stalk, an inch long, stout, inserted in around cavity. Flesh, clear yellow, firm, rich, juicy, and sugary, and separating from the stone. A dessert plum ; ripe in the middle and end of September. Shoots, downy. Reina Nova, See Belle de Septembre. Reine Claude. See Green Gage. REINE CLAUDE DE BAVAY (Monstrueuse de Bavay ; St. Claire). —Fruit, large ; roundish, and flattened at both ends. Skin, greenish yellow, mottled and streaked with green, and covered with a delicate white bloom. Stalk, half an inch long, inserted in a small cavity. Flesh, yellow, tender, melting, and very juicy, with a rich, sugary flavour, and separating from the stone. A first-rate dessert plum of exquisite flavour; ripe in the end of September and beginning of October. Shoots, smooth. Reine Claude de Berger. See Peach. Reine Claude Boddaert. See Boddaer?s Green Gage. Reine Claude Braunau. See Abricotée de Braunau. Reine Claude de Brahy. See Brahy’s Green Gage. Reine Claude Diaphane. See Transparent Gaye. Reine Claude Grosse. See Green Gage. Reine Claude de Bavay Hative. See July Green Gage. Reine Claude de Jodoigne. See Jodoigne Green Gage. Reine Claude d’Octobre. See Late Green Gage. Reine Claude d’Oullins. See Oullins Golden. Reine Claude Petite. See Yellow Gage. Reine Claude Précoce. See Oullins Golden. Reine Claude Rouge. See Van Mons’ Red. Reine Claude Tardive. See Late Green Gage. Reine Claude Violette. See Purple Gage. REINE VICTORIA.—This is a French variety, and quite distinct from the Victoria. It is of short-oval shape, much like Kirke’s, but not quite so round. Skin, dark reddish purple. Flesh, very juicy, rich, and agreeable, and separating from the stone. It is from two to three weeks later than Kirke’s. Shoots, downy. Rensselaer Green Gage. See Green Gage. 568 THE FRUIT MANUAL. Rivers’ Early Damson. See Dumson. RIVERS’ EARLY APRICOT (Karly Transparent Gage).—Fruit, above medium size, an inch and three-quarters wide and over an inch high ; roundish and oblate, marked with a very shallow suture. Skin, yellowish green when quite ripe, mottled with crimson on the side next the sun. Stalk, about half an inch long, slender. Flesh, greenish yellow, firm, very juicy, and richly flavoured, separating freely from the stone, which is small and round. This delicious plum is equal in flavour to the Green Gage, and is as large as the Transparent Gage, from which it was raised by Mr. Rivers, of Sawbridgeworth. It ripens in the beginning of August. The tree is hardy, and an excellent bearer. Young shoots, downy. Robe de Sargent. See D’ Agen. Roche Corbon. See Diaprée Rouge. ROE’S AUTUMN (Autumn Gage; Roe’s Autumn Gage).—Fruit, medium sized ; oval, or rather cordate, marked with a shallow suture, which extends to half the length of the fruit. Skin, pale yellow, covered with thin whitish bloom. Stalk, three-quarters of an inch long, not depressed. Flesh, greenish yellow, juicy and sweet, with a rich and excellent flavour, separating from the stone. An excellent dessert plum ; ripe in the middle of October. The tree is an excellent bearer. Shoots, smooth. Roe’s Autumn Gage. See Roe’s Autumn. Rotherham. See Winesour. Round Damson. See Damson. Royal Bullace. See Bullace. ROYAL DAUPHINE.—Fruit, large; oval. Skin, pale red on the shaded side, marked with green specks, but darker red next the sun, mottled with darker and lighter shades, and covered with violet bloom. Stalk, an inch long, stout. Flesh, greenish yellow, sweet, and sub-acid, separating from the stone. A culinary plum; ripe in the beginning of September. Shoots, smooth. Royal. See Royale. Royal Red. See Royale. ROYALE (Royal ; Royal Red ; Sir Charles Worsley’s).—Fruit, rather above medium size; round, narrowing towards the stalk, and marked on one side with a well-defined suture, which is deepest at the apex. Skin, fine light purple, strewed with a few fawn-coloured dots, and covered with a thick pale blue bloom. Stalk, about an inch long, stout and downy, and inserted in a small cavity. Flesh, yellowish, firm, PLUMS. 569 juicy, melting, with a rich and delicious flavour, separating from the stone. A dessert plum of the finest quality; ripe the middle of August. Young shoots, downy. Tree, a strong and vigorous grower; a good, but not an abundant bearer. It requires a south-east or west wall to have the fruit in perfection, and when well ripened will shrivel and dry on the tree. ROYALE HATIVE (Early Royal; Miviam).— Fruit, medium sized; roundish, narrowing towards the apex. Skin, light purple, strewed with fawn-coloured dots, and covered with blue bloom. Stalk, half an inch long, stout, and inserted without depression. Flesh, yellow, juicy, and melting, with an exceedingly rich. and delicious flavour, and separating from the stone. A first-rate dessert plum; ripe in the end of July and beginning of August. Shoots, downy. ROYALE DE TOURS.—Fruit, large; roundish, with a well defined suture, which extends on one side the whole of its length. Skin, light purple, strewed with small yellow dots next the sun, and of a pale red colour in the shade, and thickly covered with blue bloom. Stalk, about three-quarters of an inch long, stout, and inserted in a small cavity. Flesh, greenish yellow, delicate, very juicy, and richly flavoured ; adhering to the stone. An excellent plum either for the dessert or preserving; ripe the beginning and middle of August. The young shoots aredowny. The tree is very vigorous, and a good bearer. St. Barnabe. See White Primordian. ST. CATHERINE (Bricette; Mirabelle d’Octobre ; Mirabelle Tar- dive; Petite Bricette)—Fruit, medium sized; obovate, being widest at the apex, and tapering towards the stalk, with a well marked suture on one side, which is deepest towards the stalk, and terminating at the apex in a small depression. Skin, pale yellow, and when ripened dotted with red, thick, and adhering to the flesh, covered with pale bloom. Stalk, slender, three-quarters of an inch long, inserted in a narrow cavity. Flesh, yellow, delicate, and melting, with a rich sugary and sprightly flavour ; adhering to the stone. A very excellent old French plum, which is highly esteemed either for dessert use, for preserving, or drying ; ripe the middle of Septem- ber. Young shoots, smooth. The tree is a vigorous grower, and an excellent bearer, succeeds well as a standard, and when grown against a wall the fruit will shrivel and dry, forming an excellent prune, and be considerably larger than from a standard, where it is rather dry and very apt to be shaken down by high winds before it is ripe. St. Claire. See Reine Claude de Bavay. St. Cloud. See Goliath. ST. ETIENNE.—Fruit, medium sized; roundish oval, frequently 570 THE FRUIT MANUAL. somewhat heart-shaped. Skin, thin, greenish yellow, strewed with red dots and flakes, and sometimes with a red blush on the side next the sun. Stalk, half an inch long, inserted in a narrow cavity. Flesh, yellow, tender, melting, and juicy, rich and delicious, separating from the stone. A first-rate dessert plum ; ripe in the end of July and beginning of August. Shoots, smooth. ST. JULIEN.—Fruit, medium sized; obovate. Skin, brownish purple, covered with pale blue bloom. Stalk, half an inch long, in- serted in a small narrow cavity. Flesh, greenish, adhering to the stone, with a brisk, sugary, and pleasant flavour. A good plum for preserving, and not unworthy of the dessert ; ripe: in October. Young shoots, downy. The tree is scarcely ever cul- tivated for the fruit, but it forms one of the best stocks on which to bud peaches, nectarines, and apricots. It is not so generally cultivated in this country for that purpose as the Brussels and Mussel Plums, but on the Continent the preference is given to this variety. The fruit has the property of hanging on the tree till it shrivels, when it may be eaten as a sweetmeat. It does well also for drying artificially. St. Martin. See Coe’s Late Red. St. Martin Rouge. See Coe’s Late Red. ST. MARTIN’S QUETSCHE.—Fruit, medium sized; ovate, or rather heart-shaped. Skin, pale yellow, covered with white bloom. Flesh, yellowish, sweet and well flavoured, separating from the stone. A very late plum ; ripe in the middle of October. Shoots, smooth. St. Maurin. See D’ Agen, SANDALL’S.—Fruit, medium sized; round, resembling Orleans. Skin, dark violet purple, slightly spotted, covered with a thick bloom. Flesh, firm, reddish yellow or amber, adhering firmly to the stone, juicy, and with a pleasant flavour resembling that of the Damson. This is a very valuable late plum for culinary purposes ; it ripens in the end of September, and will hang for a long time. It does not crack with the rain as many kinds do. The tree attains a great size, and produces small leaves and twiggy shoots like the Damson. Young shoots, smooth. It is much grown about Fulham and Chiswick for the markets. Sans Noyau. See Stoneless. Schuyler Gage. See Green Gage. Semiana. See Italian Prune. Shailer’s White Damson. See Damson. Sharp’s Emperor. See Victoria. Sheen. See Fotheringham. PLUMS. 571 Shropshire Damson. See Damson. Sir Charles Worsley’s. See Royale. SMALL WHITE DAMASK (Damas Blane Petit).—Fruit, small ; roundish, inclining to ovate, and wider at the apex, swollen on one side of the suture. Skin, greenish yellow, covered with thin white bloom. Stalk, half an inch long, slender, not depressed. Flesh, yellow, juicy, sugary, and well flavoured, separating from the stone. A culinary plum; ripe in the middle of September. The young shoots are smooth, and the appearance of the tree is similar to Large White Damask, so much so, indeed, that they have been considered by some identical, which they are not. SMITH’S ORLEANS.—Fruit, large ; oval, or roundish oval, widest towards the stalk, and marked with a deep suture. Skin, reddish purple, strewed with yellow dots, and covered with thick blue bloom. Stalk, half an inch long, slender. Flesh, deep yellow, firm, juicy, rich, briskly flavoured and perfumed, adhering to the stone. ‘ A rather coarse plum ; ripe in the end of August. Shoots, smooth. STANDARD OF ENGLAND.—Fruit, above medium size ; obovate, and marked with a shallow suture. Skin, pale red, strewed with yellow dots, and covered with thin bloom. Stalk, three-quarters of an inch long, inserted in a small cavity. Flesh, rather firm, juicy, and briskly flavoured, separating from the stone. A culinary plum; ripe in the beginning of September. Shoots, smooth. Steer’s Emperor. See Goliath. STONELESS (Kirke’s Stoneless ; Sans Noyau).—Fruit, small ; oval. Skin, dark purple, or rather black, covered with blue bloom. Stalk, half an inch long. Flesh, greenish yellow, at first harsh and acid, but when highly ripened and beginning to shrivel it is more pleasant, and has a mellow and pleasant flavour. A very singular little plum, being destitute of any stone wherewith to envelope the kernel, which has only a thin membrane between it and the pulp. It ripens in the beginning of September. The young shoots are downy. ‘The tree is a small and compact grower, and does not bear well. This is an old variety, being mentioned by Merlet; but, either on account of its little value, or being little known, it is not noticed by any subsequent writer before the time of Duhamel. It has been many years in this country, although Kirke, the nurseryman at Brompton, gave it, like many other fruits, his own name. It was for upwards of a century cultivated in the Brompton Park Nursery, where in all probability it was introduced from the Continent by George London, who was for some time under De la Quintinye in the Royal Gardens at Versailles. Sucrin Vert. See Green Gage. SUISSE (Altesse; Monsieur Tardive; Switzer’s Plum).—Fruit, 572 THE FRUIT MANUAL. medium sized ; round, slightly depressed at the apex, and marked with a very shallow suture. Skin, thick, separating freely from the flesh, of a fine clear purple next the sun, and red on the shaded side, marked with several fawn-coloured dots, and thickly covered with pale blue bloom. Stalk, three-quarters of an inch long, set in a rather wide cavity. Flesh, greenish yellow, juicy, and melting, with a rich, brisk, and pleasant flavour ; adhering to the stone. An excellent plum for drying or preserving; ripe in October. The young shoots are smooth. The tree is vigorous and an excellent bearer. When grown against a wall the fruit will hang till it shrivels, and forms a delicious sugary sweetmeat. ‘This plum is often met with in the French nureeries under the name of Impéra- trice Violette and Altesse, hence it is that Altesse is sometimes applied to our Blue Impératrice. It is the Impératrice of Merlet. The Suisse of Merlet is a long plum, resembling the Red Magnum Bonum, and the flesh separating from the stone. It is frequently met with in the French nurseries under the name of Quetsche. SULTAN.—Fruit, above medium size; round, marked with a deep suture. Skin, dark purple, covered with a thick blue bloom. Stalk, about half an inch long, inserted in a wide hollow. Flesh, greenish yellow, adhering to the stone, firm, brisk, and sweet, with a pleasant flavour. A culinary plum of great excellence ; ripe in the middle of August. It bears considerable resemblance to Orleans, but the tree is a most profuse bearer, and the fruit is so much earlier. Young shoots, smooth. A seedling, raised by Mr. Rivers, of Sawbridgeworth, in 1871. Sweet Damson. See Hugéene Furst. Sweet Prune. See Quetsche. Switzer’s Plum. See Suisse. TARDIVE DE CHALONS.—Fruit, rather small; round, inclining to oval, and marked with a well-defined suture. Skin, brownish red, thinly strewed with minute dots. Stalk, three-quarters of an inch long. Flesh, firm, tender, sweet, and well flavoured, separating with difficulty from the stone. Shoots, downy. A dessert or preserving plum ; ripe in October. TAY BANK (Guthrie’s Tay Bank).—This is a large, round, green plum, similar to the Green Gage, but very much larger, and it is later, ripening in the middle and end of September. TOPAZ (Guthrie’s Topaz).—Fruit, medium sized ; oval, narrowing at the stalk, and marked with a distinct suture. Skin, fine clear yellow, covered with thin bloom. Stalk, an inch long, inserted in a small cavity. Flesh, yellow, juicy, sweet, and richly flavoured, adhering to the stone. Shoots, smooth. A dessert plum ; ripening in the middle and end of September, and hanging till it shrivels. PLUMS. 573 TRANSPARENT GAGE (Reine Claude Diaphane).—F¥ruit, larger than the Green Gage ; round, and very much flattened, marked with a shallow suture. Skin, thin, and so transparent as to show the texture of the flesh, and algo the stone, when the fruit is held up between the eye and the light; greenish yellow, dotted and marbled with red. Stalk, half an inch long, thin, and inserted in a rather deep cavity. Flesh, greenish yellow, rather firm and transparent, very juicy, and with a rich honied sweetness, separating from the stone. A most delicious dessert plum ; ripe in the beginning of September. Young shoots, smooth. Trompe Garcon. See Green Gage. Trompe Valet. See Green Gage. Turkish Quetsche. See Queische. VAN MONS’ RED (Reine Claude Rouge Van Mons).—Fruit, very large ; roundish oval. Skin, reddish purple, dotted with yellow russet dots, and covered with very thick bluish white bloom. Stalk, thick, about an inch long, inserted in a deep cavity. Flesh, firm and crisp, juicy, sugary, and deliciously flavoured, and separating from the stone. One of the finest dessert plums ; ripe in the end of August and be- ginning of September. Shoots, downy. Verdacia. See Green Gage. Verdochio. See Green Gage. Verte Bonne. See Green Gage. Verte Tiquetée. See Green Gage. VICTORIA (Alderton; Denyer’s Victoria; Sharp’s Emperor).— Fruit, large; roundish oval, marked with a shallow suture. Skin, bright red on the side next the sun, but pale red on the shaded side, and covered with thin bloom. Stalk, three-quarters of an inch long, stout. Flesh, yellow, very juicy, sweet, and pleasantly flavoured, separating from the stone. A culinary plum; ripe in the beginning and middle of September. The tree is an immense bearer, and ought to find a place in every gar- den, however small. Young shoots, downy. This is a Sussex plum, and was discovered in « garden at Alderton in that county. It became known as Sharp’s Emperor, and was ultimately sold by a nurseryman named Denyer, at Brixton, near London, at a high price as a new variety under the name of Denyer’s Victoria, in the year 1844, VIOLET DAMASK (Damas Violet).—Fruit, medium sized ; oval, without any apparent suture, but slightly flattened on one side; nar- rowing towards the stalk, and slightly flattened on one side. Skin, reddish purple, covered with delicate blue bloom. Stalk, half an inch long, pretty stout and downy, inserted in a small cavity. Flesh, yellow, firm, sweet, and briskly flavoured, separating from ‘the stone. 574 THE FRUIT MANUAL. A good plum either for the dessert or preserving ; ripe the end of August. ‘Young shoots, downy. Tree, vigorous, but generally a shy bearer, except in a dry, warm situation, when it is very prolific. In the Horticultural Society’s Catalogue this is made synonymous with Queen Mother, which has smooth shoots. The error may have arisen from Parkinson making his Damask Violet the same as Queen Mother, but these are two very distinct varieties. The fruit of the one is ovate and the other round. Violet Gage. See Purple Gage. Violet Perdrigon. See Blue Perdrigon, Violette de Tours. See Précoce de Tours, Virginian Cherry. See Cherry. WASHINGTON (Bolmar ; Bolmar’s Washington ; Franklin ; Irving’s Bolmar ; Parker’s Mammoth).—Fruit, large ; roundish ovate, with a very faint suture on one side, but which near the stalk is deep and well defined. Skin, dull yellow, clouded with green, but when fully ripe it changes to deep yellow, marked with crimson dots, and covered with pale bluish grey bloom. Stalk, three-quarters of an inch long, slightly downy, and inserted in a wide, shallow cavity. Flesh, yellow, firm, separating from the stone, and of a rich, sugary, and luscious flavour. One of the best of plums, considering all its qualities; ripe in Sep- tember. The young shoots are downy. ‘The tree attains a large size, is hardy, a vigorous grower, and an abundant bearer. It succeeds well as a standard, and may be grown either on an east or south-west wall, but does not succeed well on the south aspect. The original tree was produced in the city of New York. It originated as a sucker from a grafted tree, and was purchased as a sucker by a Mr. Bolmar, in Chatham Street, from a market woman. He planted it, and in 1818 it produced fruit. It was introduced to this country in 1819 by Robert Barclay, Esq., of Bury Hill, and in 1821 it was sent by Dr. Hosack to the Horticultural Society. Wentworth. See White Magnum Bonum. WHEAT.—Fruit, small; roundish oval, marked on one side with a shallow suture, which is swollen on one side. Skin, bright fiery red next the sun, pale yellow in the shade, and covered with thin white bloom. Stalk, half an inch long, inserted in a small cavity. Flesh, greenish yellow, firm, adhering to the stone, and of a sweet and sub- acid flavour. A very old dessert plum; ripe the middle and end of August. The young shoots are smooth and slender ; the tree isa small grower but an excellent bearer. White Bullace. See Bullace. White Damson. See Damson. _ WHITE IMPERATRICE (Impératrice Blunche).—Fruit, medium sized ; obovate, marked on one side with a faint suture, which terminates PLUMS. 575 at the apex in the slight depression. Skin, bright yellow with occa- sionally a few red spots, and covered with thin white bloom. Stalk, half an inch long, inserted in a small cavity. Flesh, yellow, firm, crisp, and juicy, almost transparent, sweet, and separating freely from the stone ; when too ripe apt to become mealy. A plum of second-rate quality; ripe the beginning and middle of September. The shoots are smooth, short, and slender. The tree is not vigorous nor a large grower, and requires the protection of a wall, of which it is unworthy. WHITE MAGNUM BONUM (Askew’s Golden Egg; Bonum Magnum ; Dame Aubert; Dame Aubert Blanche; Egg Plum ; Grosse Luisante ; Impériale Blanche ; White Mogul ; Yellow Magnum Bonum). —Fruit, of the largest size ; oval, with a rather deep suture extending the whole length on one side. Skin, thick and membranous, and adhering to the flesh, deep yellow, and covered with thin white bloom. Stalk, an inch long and inserted without depression. Flesh, yellow, firm, coarse-grained, with a brisk sub-acid flavour, and adhering to the stone. A culinary plum highly esteemed for preserving ; ripe in September. The young shoots are smooth. The tree is a strong and vigorous grower, and bears well either as a standard or an espalier, and when grown against a south wall the fruit is considerably improved both in size and flavour. White Mirabelle. See Mirabelle Petite. White Mogul. See White Magnum Bonum. WHITE PERDRIGON (Brignole; Maitre Claude; Perdrigon Blanc).—Fruit, medium sized; oval, narrowing towards the stalk, with a faint suture on one side. Skin, thick and membranous, pale yellow, strewed with white dots, marked with a few red spots next the sun, and covered with thin white bloom. Stalk, three-quarters of an inch long, slender, inserted in a small cavity. Flesh, greenish, tender, juicy, rich, sweet, and slightly perfumed, separating from the stone. An excellent plum for drying and preserving; ripe in the end of August. The tree is an excellent bearer, but requires to be grown against a wall. Young shoots, downy. WHITE PRIMORDIAN (Amber Primordian; Avant Prune Blanche; D’Avoine; De Catalogne ; Catalonian ; Cerisette Blanche ; Early Yellow; Jaune de Catalogne; Jaune Hative; London Plum; Pickett’s July ; St. Barnabe).—Fruit, small; oval, narrowing towards the stalk. Skin, pale yellow, covered with thin white bloom. Stalk, half an inch long, very slender, inserted in a small cavity. Flesh, yellow, tender, sweet, and pleasantly flavoured, separating from the stone. A very early dessert plum ; ripe in the end of July. The tree is of slender growth, and is a very prolific bearer. Young shoots, downy. Though by no means a plum of the first quality it is worth growing against a wall on account of its earliness. 576 THE FRUIT MANUAL. Wilmoi’s Early Orleans. See Harly Orleans. Wilmot’s Green Gage. See Green Gage. Wilmot’s Late Orleans. See Goliath. Wilmot’s Orleans. See Early Orleans. WINESOUR (Rotherham).—Fruit, below medium size ; oval. Skin, dark purple, covered with darker purple specks. Stalk, half an inch long. Flesh, greenish yellow, agreeably acid, and having red veins near the stone, to which it adheres, and when cooked the small end of the stone is bright red. A very valuable preserving plum; ripe in the middle of September. Young shoots, downy. WOOLSTON BLACK.—Fruit, about medium size; round, and marked with a shallow suture. Skin, deep purple, almost black, strewed with small dots, and covered with blue bloom. Flesh, melting, juicy, sugary, and rich, separating from the stone. A delicious dessert plum ; ripe in the beginning of September, and becomes quite a sweetmeat when it shrivels. Shoots, smooth. WYEDALE.—Fruit, medium sized ; oval. Skin, dark purple, almost black, and covered with a thin blue bloom. Flesh, brisk, juicy, and agreeably flavoured. A culinary plum ; ripe in October. Itis much grown in the northern parts of Yorkshire, and is not unlike the Winesour in appearance, but is very much later. Yellow Apricot. See Apricot. YELLOW DAMASK (Damas Jaune).—Fruit, below medium size; nearly round. Skin, yellow, with a fine white bloom. Flesh, very juicy and rich, separating from the stone. A delicious little plum; ripe in the beginning of October. Shoots, smooth. YELLOW GAGE (Gonne’s Green Gage; Little Queen Claude; Reine Claude Petite; Petit Damas Vert ; White Gage).—Fruit, below medium size; round, and marked with a shallow suture. Skin, green- ish yellow, thickly covered with white bloom. Stalk, half an inch long, inserted in a pretty*deep cavity. Flesh, yellowish white, firm, rather coarse-grained, but sweet and pleasantly flavoured, separating from the stone. A dessert plum of second-rate quality ; ripe in the beginning and middle of September. Shoots, smooth, YELLOW IMPERATRICE (ditesse Blanche; Monsieur @ Fruits Jaune),—Fruit, large ; roundish oval, marked with a suture, which is deep at the apex, and becomes shallow towards the stalk. Skin, deep golden yellow, with a few streaks of red about the stalk, which is half PLUMS. 577 an inch long. Flesh, yellow, juicy, and melting, sugary, and richly flavoured, and adhering to the stone. call dessert plum ; ripe in the middle of August. Shoots, smooth. Yellow Magnum Bonum. See White Magnum Bonum. Yellow Perdrigon. See Drap d’Or. Zwetsche. See Quetsche. LIST OF SELECT PLUMS, ARRANGED IN THEIR ORDER OF RIPENING. Those marked thus * are suitable for small gardens, I, FOR DESSERT. July Green Gage *Oullins Golden Jefferson Peach *Hulings’ Superb Kirke’s “De Montfort Bryanston Gage Topaz Denniston’s Superb Purple Gage *Coe’s Golden Drop Perdrigon Violet Hatif *Transparent Gage Reine Claude de Bavay “Green Gage Woolston Black Late Rivers Il. FOR COOKING. “Early Rivers Goliath Diamond Early Orleans «Prince of Wales Autumn Compote Gisborne’s *Victoria *Belle de Septembre Il. FOR PRESERVING. Gisborne’s *Diamond *Damson *Green Gage Washington Autumn Compote *White Magnum Bonum Winesour IV. FOR WALLS. *July Green Gage Purple Gage Blue Impératrice De Montfort Italian Prone Ickworth Impératrice *Green Gage *Coe’s Golden Drop Vv. FOR ORCHARDS AND MARKETING, *Early Rivers Orleans . *Prince Engelbert Early Orleans “Prince of Wales Pond’s Seedling *Gisborne’s *Victoria Damson PP 578 THE FRUIT MANUAL. THE BEST DESSERT PLUMS, ARRANGED IN THEIR ORDER OF RIPENING, July. Early Mirabelle Early Green Gage July Green Gage St. Etienne August. Peach Rivers’ Early Apricot Royale Hative De Montfort Oullins Golden Mirabelle Petite Perdrigon Violet Hatif Royale Royale de Tours Yellow Impératrice Drap d’Or Denniston’s Superb Mammeloné Green Gage Golden Esperen Hulings’ Superb Bryanston Gage M‘Laughlin Eugéne Fiirst September, Van Mons’ Red ~ Lawrence Gage Purple Gage Transparent Gage Woolston Black Jefferson Mann’s Imperial Kirke’s Abricotée de Braunan Angelina Burdett Washington Columbia Jodoigne Green Gage Lawson’s Golden Coe’s Golden Drop Cooper's Large Guthrie’s Late Green Liegel’s Apricot Topaz Late Green Gage October. Nouvelle de Dorelle Reine Claude de Bavay Impériale de Milan Yellow Damask Blue Impératrice Ickworth Impératrice Late Rivers QUINCES. APPLE-SHAPED.—Fruit, large, roundish, and very similar in shape to an apple. The skin is of a fine golden yellow colour when ripe; and the flavour of the flesh when stewed is very excellent. PEAR-SHAPED.— This is the variety which is most commonly grown, and is very often met with in shrubberies as an ornamental tree. The fruit, as the name implies, is shaped like a pear, tapering to the stalk. The skin is yellow and somewhat woolly. The flesh is dry, woolly, and not so succulent as the former, although it is, perhaps, more cultivated than that variety. PORTUGAL.—This is a superior variety to either of the above, the fruit being much milder in flavour and better adapted for marmalade and stewing. The tree is a much more luxuriant grower, but does not bear freely, and hence its cultivation is not so general as is that of the others. The fruit has the property of changing to a red colour when cooked. RASPBERRIES. 579 RASPBERRIES. SYNOPSIS OF RASPBERRIES. I. SUMMER BEARERS, 1. Fruit Black. Blatk | Black Cap 2. Fruit Red, Barnet Northumberland Fillbasket Carter’s-Prolific Prince of Wales Cornwell’s Victoria - Red Antwerp Cushing Round Antwerp Fastolf Vice-President French Franconia Walker's Dulcis Knevett’s Giant 3. Fruit Yellow. Brinckle's Orange Sweet Yellow Antwerp Magnum Bonum Yellow Antwerp Il; AUTUMNAL BEARERS. 1. Fruit Black. Autumn Black | Ohio Everbearing New Rochelle 2, Fruit Red. October Red Rogers’ Victoria Belle de Fontenay Large Monthly .McLaren’s Prolific 3. Fruit Yellow, October Yellow. ‘A Gros Fruits Rouges. Seo Red Antwerp, American Black. See Black Cap. D’Anvers 4 Fruits Ronds. See Round Antwerp, AUTUMN BLACK.—This is a variety raised by Mr. Rivers from the new race of Black Raspberries which he has for some years been experimenting upon. These Black Raspberries are evidently the result of a cross between the Blackberry and the Raspberry, pos- sessing the rambling growth of ee aes with the large succulent PP 580 THE FRUIT MANUAL. fruit of the latter. The Autumn Black produces from its summer shoots a full crop of medium-sized dark. fruit of the colour of the Blackberry, and partaking much of its flavour. Ripe in October. BARNET (Barnet Cane; Cornwell's Prolific ; Cornwell’s Seedling ; Large Red; Lord Exmouth’s)—The fruit is large ; roundish ovate, of a bright purplish red colour. This is larger than the Red Antwerp, but not equal to it in flavour ; it is, nevertheless, an excellent variety, and an abundant summer bearer. Barnet Cane. See Barnet. BELLE DE FONTENAY (Belle d’Orléans).—An autumn-bearing variety, of dwarf habit, and with large leaves, quite silvery on their under surface. The fruit is large, round, of a red colour and good flavour. Ripe in October. The plant is a shy bearer, and throws up suckers so profusely as to be almost a weed; but if the suckers are thinned out it bears better. Belle d'Orléans. See Belle de Fontenay. BLACK.—This is a hybrid between the Blackberry and the Rasp- berry, and is the parent of all the black autumn-bearing varieties, although itself a summer-bearer. It has long, dark-coloured canes and small purple fruit, with much of the Blackberry flavour. ‘This variety was obtained at Wethersfield, in Essex, upwards of forty years ago, and has since been cultivated by Mr. Rivers, who has succeeded in obtaining from it his new race of autumn-bearing black varieties. BLACK CAP (American Black).—This is the Rubus occidentalis, called Black Raspberry, or Thimbleberry, by the Americans. The fruit has a fine, brisk, acid flavour, and is much used in America for pies and puddings. It ripens later than the other summer-bearing varieties. BRINCKLE’S ORANGE (Orange).—A variety introduced from America, where it is considered the finest yellow sort in cultivation. In this country it is smaller than the Yellow Antwerp, and more acid. The plants throw up an abundance of suckers. It is a summer bearer. Burley. See Red slntwerp. CARTER’S PROLIFIC.—Fruit, large and round, of a deep red colour, with a firm flesh of excellent flavour. A summer-bearing variety. De Chili, Seo Yellow Antwerp, Cornwell’s Prolific. Sce Marnet, RASPBERRIES. 581 Cornwell’s Seedling. See Barnet. CORNWELL’S VICTORIA.—The fruit of this variety is large and of fine flavour, but its drupes adhere so loosely to the core as to erumble off in gathering. A summer bearer. CUSHING.—Fruit, large ; roundish, inclining to conical, of a bright crimson colour, and with a briskly acid flavour. A summer bearer. Cutbush’s Prince of Wales. See Prince of Wales. Double-bearing Yellow. See Yellow Antwerp. FASTOLF (Filby).—Fruit, large ; roundish conical, bright purplish red, and of excellent flavour. A summer bearer. Filby. See Fastolf. FRANCONIA.—Fruit, large ; obtuse conical, of a dark purplish red colour and good flavour, briskly acid. A summer bearer. French. See Vice-President French. Howland’s Red Antwerp. See Red Antwerp. Knevett’s Antwerp. See Red Antwerp. KNEVETT’S GIANT.—Fruit, large ; obtuse conical, deep red, and of good flavour. A summer bearer. LARGE MONTHLY (Large-fruited Monthly; Rivers’ Monthly ; De Tous les Mois & Gros Fruits Rouges).—This is a most abundant- bearing autumnal variety, producing fruit above the medium size ; roundish conical, of a crimson colour, and of excellent flavour. McLAREN’S PROLIFIC.—Fruit, large; roundish, inclining to conical, of a very deep crimson colour, very fleshy and juicy, with a brisk and pleasant flavour. A double-bearing variety, of robust growth, and producing enormous second crops on the young shoots of the same season. Large Red. See Barnet. Late-bearing Antwerp. See Red dntwerp. Lawton. See New Rochelle. Lord Exmouth’s. See Barnet. MAGNUM BONUM.—A yellow summer-bearing variety, inferior in size and flavour to Yellow Antwerp. The fruit is of a pale yellow colour, with firm flesh. The plant, like Brinckle’s Orange and Belle de Fontenay, becomes a perfect weed from the profusion of suckers it throws up. Merveille de Quatre Saisons Jaune. See October Yellow. Merveille de Quatre Saisons Rouge. See October Red. 582 THE FRUIT MANUAL. NEW ROCHELLE (Lawton; Seacor’s Mammoth).—An American autumn-bearing variety, having the rambling habit of growth of the common Bramble. It produces fruit in great abundance, of a large oval shape and a deep black colour, very juicy, and agreeably flavoured. This has not been sufficiently proved in this country to admit of a correct estimate being formed of its merits. NORTHUMBERLAND FILLBASKET.— Fruit, rather large; roundish, inclining to conical, of a deep red colour and good flavour. The plant is a strong, vigorous grower, and an abundant summer bearer. OCTOBER RED (Mervetlle de Quatre Saisons Rouge).—The fruit of this variety produced from the old canes left in spring is small and inferior ; but the suckers put forth in June furnish an abundant crop of large-sized bright red fruit, which commences to ripen in Sep- tember and continuing far into November, if the autumn be dry and mild. OCTOBER YELLOW (Merveille de Quatre Saisons Jaune).—This possesses the same qualities as the preceding, and is distinguished from it by the fruit being yellow. It is not quite so large as the Yellow Antwerp, and in a fine season is sweet and agreeable. OHIO EVERBEARING.—This is an American variety, similar in all respects to a Black Cap, with this exception, that it is an autumnal-bearing variety, and produces abundant crops of fruit late in the season. Orange. See Brinckle’s Orange. PRINCE OF WALES (Cutbush's Prince of Wales).—Fruit, large ; roundish, inclining to conical, of a deep crimson colour, and with a brisk, agreeable flavour. This is a summer-bearing variety, remark- able for its strong pale-coloured canes, which in rich soils grow from ten to twelve feet in one season. It does not sucker too much, and is very desirable on that account. RED ANTWERP (Burley; @ Gros Fruits Rouges; Howland’s Red Antwerp; Knevett’s Antwerp; Late Bearing Antwerp).—Fruit, large; roundish, inclining to conical, of a deep crimson colour, very fleshy, and with a fine brisk flavour and fine bouquet. There are several forms of this variety, differing more or less from each other both in the fruit and the canes. The true old Red Antwerp produces vigorous canes, which are almost smooth. Rivers’ Monthly. See Large Monthly. ROGERS’ VICTORIA (Vietoria).—This is an autumnal-bearing variety, producing rather large, dark-red fruit of excellent flavour, and. STRAWBERRIES. 583 earlier than the October Red. The plant is of a dwarf and rather delicate habit, and the canes are dark-coloured. ROUND ANTWERP (d’Anvers a Fruits Ronds).—Fruit, large and round, of a deep red colour, and much superior in flavour to the old Red Antwerp. Seacor’s Mammoth. See New Rochelle. SWEET YELLOW ANTWERP,—The fruit of this variety is larger and more orange than the Yellow Antwerp, and is the richest and sweetest of all the varieties. The canes are remarkably slender, and with few spines. Tous les Mois. See Large Monthly. VICE-PRESIDENT FRENCH (French).—Fruit, large; roundish, inclining to conical, of a deep red colour, fleshy and juicy, and with an excellent flavour. It is a summer bearer, producing very strong canes of a bright brown colour. Victoria. See Rogers’ Victoria. WALKER’S DULCIS.—A summer-bearing variety, producing red fruit inferior in size to the Antwerp, and not sweet, as the name implies. White Antwerp. See Yellow Antwerp. YELLOW ANTWERP (De Chili; Double-bearing Yellow ; White Antwerp).—Fruit, large; conical, of a pale yellow colour, and with a fine, mild, sweet flavour. It produces pale-coloured spiny canes. LIST OF SELECT RASPBERRIES. Those marked * are the best for small gardens. *Fastolf October Yellow *Round Antwerp MéLaren’s Prolific *Prince of Wales Sweet Yellow Antwerp October Red STRAWBERRIES. Aberdeen Seedling. See Roseberry. ABD-EL-KADER.—Fruit, very large, sometimes enormous, usually elongated, but often regular. Skin, vermilion red. Seeds, prominent. Flesh, dark, salmon-coloured, sweet, high-flavoured, slightly acidulous, and aromatic. ; Plant, very small, but vigorous. Leaves, small, with elongated leaflets, supported on smooth slender stalks. Raised by Dr. Nicaise. 584 THE FRUIT MANUAL. ADAIR.—Fruit, large, conical, and handsome, even and regular in its shape. Skin, of an uniform dark red colour. Seeds, not deeply imbedded. Flesh, deep red throughout, rather soft and woolly, hol- low at the core, not richly flavoured. When forced the flavour is very good, as compared with many other sorts subjected to the same treatment. ADMIRAL DUNDAS.—Fruit, very large; roundish, inclining to conical, irregular and angular, sometimes cockscomb-shaped; the smaller fruit conical. Skin, pale scarlet. Flesh, firm, juicy, brisk, and highly flavoured. AJAX.—Fruit, large; irregularly roundish, very deeply furrowed. Seeds, deeply imbedded, with prominent ridges between them, which give the surface a coarse appearance. Skin, dull brick-red. Flesh, deep red, and solid throughout, juicy, briskly flavoured, and tolerably rich, The plant is of a luxuriant habit, and bears badly in the open ground, but when grown in pots it produces an abundance of fruit, forces well, and produces large and well-flavoured fruit. . ALEXANDRA.—Fruit, very large ; roundish, and flattened off into horns or a horse-shoe ; in the latter case the fruit is sometimes larger than that of Dr. Nicaise; deep orange-red colour. Seeds, slightly imbedded. Skin, yellowish. Flesh, rosy, of a sweet, high flavour. A very good variety, and very distinct. Alice Maude. See Princess Alice Maude. ALICE NICHOLSON.—Fruit, medium sized and occasionally large ; ovate, with a glossy neck. Calyx, reflexed. Skin, pink, or pale orange red. Seeds, projecting. Flesh, white and very solid. The ripened seeds dark. Flavour, sprightly, and quite unique. An excellent second early variety. AMATEUR.—Fruit, very large; roundish obovate and cocks- combed, of a deep crimson colour. Flesh, bright red, somewhat soft, but exceedingly pleasant in flavour. A very handsome fruit, ripening about midseason, and succes- sionally. Plant, robust, and a very heavy cropper. A suitable variety for amateurs. Raised by Mr. Bradley, of Southwell, the raiser of Dr. Hogg, Oscar, &e. AMAZONE.—Fruit, large, or very large, of an elongated conical form, almost always regular. Skin, light red, with a vermilion tinge on the top. Seeds, rather prominent. Flesh, rosy-white, sweet, and very aromatic. Plant, vigorous, hardy, and prolific. ASCOT PINE APPLE.—Fruit, medium sized ; Obovate, sometimes conical, colour bright shining scarlet. Surface, even, regular. Seeds, small, numerous, prominent. Flesh, very firm, reddish in colour. STRAWBERRIES. 585 Flavour, very rich, sweet, and exceedingly pleasant. A very prolific early strawberry. Habit, dwarf, compact, like its parent, La Con- stante. Barnes’ White. See Bicton Pine. Belle Bordelaise. See Prolific Hautbois. BICTON PINE (Barnes’ White; Virgin Queen).—Fruit, large ; roundish, and even in its outline. Skin, pale yellowish white, some- times faintly tinged with red next the sun. Flesh, tender and soft, juicy, brisk, and with a pine flavour. Raised by Mr. Barnes, gardener to Lady Rolle at Bicton in Devonshire. Black Bess. See Empress Eugénie. Black Pine. See Old Pine. BLACK PRINCE (Cuthill’s Black Prince; Malcolm's Aberdeen Seedling).—Fruit, small; obovate. Skin, glossy, of a dark red colour, which, when the fruit is highly ripened, becomes almost black. Seeds, rather prominent. Flesh, deep orange, brisk, rather rich, and with a little of the pine flavour. A very early strawberry, a great bearer, and well adapted for forcing. BLANCHE D’ORLEANS.—Fruit, larger than that of the ordinary White Alpine. It is of a yellowish white colour, and the plant is an abundant bearer. BRITISH QUEEN (Myatt’s British Queen).—Fruit, large, some- times very large; roundish, flattened, and cockscomb-shaped, the smaller fruit ovate or conical. Skin, pale red, colouring unequally, being frequently white or greenish white at the apex. Flesh, white, firm, juicy, and with a remarkably rich and exquisite flavour. When well cultivated and thoroughly ripened, this is perhaps the best of all strawberries. It succeeds best with young plants, renewed every season. The great fault is that the plant is so very tender; it will not succeed in all soils and situations, and it is generally an indifferent bearer. It forces well, and is much esteemed for that purpose. British Queen Seedling. See Premier. BRUNE DE GILBERT.—A variety of the Alpine, with larger fruit than the common, and remarkable by its reddish brown colour. It is well flavoured, and the plant is an abundant bearer. Carolina. See Old Pine. CAROLINA SUPERBA.—Fruit, very large; ovate, sometimes in- clining to cocksecomb shape, with an even surface. Seeds, not deeply 586 THE FRUIT MANUAL. imbedded. Skin, pale red, extending equally over the whole fruit. Flesh, clear white, very firm and solid, with a fine vinous flavour and rich aroma, equalling the British Queen. The plant is much hardier, a freer grower, and better bearer than the British Queen ; when forced it does not bear so well. COCKSCOMB.—Fruit, very large; ovate, and occasionally cocks- comb-shaped. Skin, pale scarlet. Seeds, prominent. Flesh, white with a rosy tinge, richly flavoured. This was obtained in the Royal Gardens at Windsor. The plant is hardy, and an excellent bearer. COMTE DE PARIS.—Fruit, large; obtuse heart-shaped, even in its outline. Skin, scarlet, becoming deep crimson when highly ripened. Flesh, pale red, and solid throughout, with a briskly acid flavour. This is a favourite with those who prefer a brisk fruit; and it is an excellent bearer. CRIMSON CLUSTER.—Fruit, medium sized ; roundish, and some- times cockscomb-shaped. Skin, dark red. Seeds, not deeply im- bedded. Flesh, firm, red throughout, juicy, sweet, and richly flavoured. Crimson Pine. See Early Crimson Pine. CRIMSON QUEEN (Doubleday’s No. 2).—Fruit, large; cockscomb- shape, very much corrugated and irregular, with a coarse surface. Skin, bright cherry scarlet. Flesh, red throughout, solid and firm, with a briskly acid flavour. This is a late variety, and a great bearer. Crystal Palace. See Eleanor. Cuthill’s Black Prince. See Black Prince. CUTHILL’S PRINCE OF WALES.—Fruit, medium sized; conical. Skin, bright red. Flesh, firm, very acid, and without much flavour. Cuthill’s Princess Royal. See Princess Royal of England. DEPTFORD PINE.—Fruit, large and cockscomb-shaped ; the smaller fruit conical. Skin, bright scarlet, glossy as if varnished, and even. Flesh, scarlet, firm, and solid throughout, with a rich vinous flavour, similar to British Queen, with a little more acid. A valuable firm-fleshed, highly flavoured strawberry. Excellent for preserving. DR. HOGG.—Fruit, very large; cockscomb-shaped. Skin, pale red. Flesh, pale throughout, sweet, and with a very rich flavour, which remains long on the palate. The fruit is of the same class as British Queen, and not distinguish- able from well-grown examples of that variety. It ripensy later than STRAWBERRIES, 587 British Queen, and about the same time as Elton. The plant is much hardier, a more abundant bearer, has the growth of British Queen, but is more healthy and robust, and retains the foliagé better during winter. It was raised by Mr. Samuel Bradley, the skilful gardener at Elton Manor, near Nottingham, Doubleday’s No. 2. See Crimson Queen. Downton. See Downton Pine, DUC DE MALAKOFF.—-Fruit, large and handsome, sometimes very large; roundish or cockscomb-shaped. Skin, deep red. Seeds, not deeply imbedded. Flesh, red throughout, juicy, sweet, and richly flavoured. This is a very excellent strawberry. The plant is a good bearer, and forces well, and, unlike many other varieties, the fruit when forced is richly flavoured, and with a nice briskness. Duchesse de Trévise. See Vicomtesse Héricart de Thury. DUKE OF EDINBURGH (Moffat’s).—Fruit, very large and hand- some ; cone-shaped, and irregularly cockscombed. Skin, of a dark crimson colour. The flesh is dark, moderately firm and juicy, and pleasant, but not over rich. Habit, robust, and a wonderful bearer. Raised by Messrs. Moffat, fruit growers near Edinburgh, from a cross between Keens’ Seedling and Elton Pine. DUKE OF EDINBURGH (Dr. Roden’s).—Fruit, obovate; very handsome, with a perfect outline, and never departs from its normal shape. Small reflexed calyx, and glossy neck. Colour, darkish crimson. Seeds, numerous, and decidedly prominent. Flesh, dullish white. Flavour, sprightly and excellent. A capital bearer, and excellent second early variety. EARLY CRIMSON PINE.—This is a fine, large, handsome fruit, coming in with or closely succeeding Early Prolific. Colour, bright crimson. Seeds, rather prominent. Flesh, dullish white, and some- times pink, juicy, with a rich, sprightly pine flavour. The plant is of stout upright growth, and crops heavily. EARLY PROLIFIC.—Fruit, medium sized, or large; regularly conical, and never grows out of shape. Colour, bright glossy crimson, getting a little darker when quite ripe. Seeds, slightly imbedded. Flesh, pure white, firm throughout, juicy, and with a delicate pine flavour. A first early variety, and bears well throughout the season. Plant, of excellent habit of growth. ELEANOR (Myatt’s Eleanor ; Crystal Palace).—Fruit, very large ; conical or wedge-shaped, regular and handsome in its outline. Seeds, 588 THE FRUIT MANUAL. considerably imbedded, with prominent ridges between them, which give the fruit a coarse appearance on the surface. Skin, scarlet, changing as it ripens to deep crimson. Flesh, scarlet, and becoming paler towards the core, which is large and hollow; subacid, and with a little of the pine flavour. A large and handsome strawberry. A striking character it has when forced is, that it endures excessive drought without material injury. Eliza. See Myati’s Eliza. ELTON (Elton Pine).—Fruit, large ; ovate, frequently cockscomb- shaped, with imbedded seeds, and prominent ridges between them. Skin, bright crimson, and shining. Flesh, red throughout, firm and solid, with a brisk, subacid flavour. A very valuable late strawberry, much esteemed for preserving. It is an abundant bearer. It was raised by Mr. T. A. Knight, President of the Horticultural Society. Elton Pine. See Elton. EMPRESS EUGENIE.—Fruit, very large; irregular, angular, furrowed, and uneven. Skin, of a deep red colour, becoming almost black when highly ripened. Seeds, small, not deeply imbedded. Flesh, red throughout, hollow at the core, tender, very juicy, and briskly flavoured. Rather a coarse-looking and very large strawberry ; not remarkable for any excellency of flavour. ENCHANTRESS.—Fruit, large ; frequently conical, and then it has a glossy neck and reflexed calyx. Skin, scarlet, becoming a rich crimson when fully ripe. Seeds, small and prominent, bright yellow, and very thickly disseminated. Flesh, reddish, solid, and very juicy, with an exquisite pine flavour. A fine late variety. FAIRY QUEEN.—Fruit, large ; conical. Skin, pale scarlet, shining as if varnished. Seeds, very prominent. Flesh, pure white, tender, juicy, sweet, and with a very rich flavour. A first-rate variety, raised in the Royal Gardens at Frogmore. It is hardy, and an excellent bearer. FILBERT PINE (dMfyatt’s Seedling).—Fruit, above medium size ; conical and regular in its outline, occasionally cockscomb-shaped. Seeds, large and prominent. Skin, dull purplish red next the sun, and pale red in the shade. Flesh, pale, pink at the core, firm, solid, rich, and briskly flavoured, with a fine aroma. A very prolific and excellent late variety. It does well in light soils, where British Queen does not succeed. When forced it is of excellent flavour and fine aroma. STRAWBERRIES. 589 FRAGARIA TARDISSIMA.—Fruit, medium sized or large; roundish. Skin, glossy red. Flesh, of good flavour. The plant is very hardy, coming late into bloom, and continuing to bloom and bear through August to the middle of September, and some- times later. This was raised by Dr. Roden, of Kidderminster. FRANCOIS JOSEPH I1.—Fruit, large; round, inclining to heart- shape. Skin, brilliant rose-coloured, with prominent yellowish seeds. Flesh, rosy, of an agreeable flavour. Frederick William. See Princess Frederick William. FROGMORE LATE PINE.—Fruit, very large ; conical, and cocks- comb-shaped, with a glossy neck like the Old Pine. Seeds, not deeply imbedded. Skin, glossy, bright red, becoming dark red, and almost black when ripe. Flesh, tender, and very juicy, red throughout, richly flavoured, and with a good deal of the pine aroma when well ripened. This is a late variety, and an abundant bearer, coming in with the Elton, but much less acid than that variety. Garibaldi. See Vicomtesse Héricart de Thury. GIPSY QUEEN.—Fruit, globular, or nearly so, sometimes blunt conical. Skin, almost black when quite ripe. Flesh, dark red throughout, extremely juicy, rich, and vinous. _ The plant is of low growth, compact in its habit, and a great bearer. GLOBE.—Fruit, large, roundish-ovate. Skin, bright red. Seeds, rather prominent. Flesh, white, with a rosy tinge, juicy, very sugary, and highly perfumed, with the flavour of the Hautbois. Goliath. See Kitley’s Goliath. HIGHLAND CHIEF.—Fruit, large, roundish-ovate, and somewhat flattened. Seeds, not deeply imbedded. Skin, fine, clear red, becoming darker as it ripens. Flesh, dark red throughout, very firm and solid, very juicy and vinous, and with a rich pine flavour. A very excellent strawberry. The plant is 2 most abundant bearer, and deserves universal cultivation. HOVEY’S SEEDLING.—Fruit, very large; roundish-ovate, wedge- shaped, and furrowed. Skin, deep scarlet, shining. Seeds, slightly imbedded. Flesh, juicy, sweet, and well flavoured. A favourite American variety, which has never become popular in this country. INGRAM’S PRINCE ARTHUR.—Fruit, medium sized; conical, even, and regular in shape, with a glossy neck. Seeds, not very nu- merous, nor deeply imbedded. Skin, of a brilliant scarlet, like Sir 590 THE FRUIT MANUAL. Charles Napier, paler at the tip. Flesh, white, solid, very juicy, brisk, and with a rich pine flavour. A first-rate variety, an abundant bearer, and forces well. INGRAM’S PRINCE ALFRED.—Fruit, of large size; ovate. Skin, dark red. Seeds, prominent. Flesh, with a rosy tint, juicy, sugary, and richly flavoured. An excellent and prolific strawberry. INGRAM’S PRINCE OF WALES.—Fruit, very large; roundish, flattened and wedge-shaped, the smaller fruit ovate. Seeds, not deeply imbedded. Skin, deep crimson, becoming darker as it ripens. Flesh, pale red, very firm and solid, brisk, sweet, and richly flavoured. An excellent variety, and admirably adapted for forcing, when it produces large and richly flavoured fruit, and bears abundantly. JOHN POWELL.—Fruit, above medium size; long ovate, and with a long shining neck. Skin, bright shining red. Seeds, small, not deeply imbedded. Flesh, white, with an occasional rosy tinge, firm, very juicy, sugary, and richly pine-flavoured. A very excellent and prolific variety. KEENS’ SEEDLING.—Fruit, large; ovate, sometimes inclining to cockscomb-shape. Seeds, not deeply imbedded. Skin, dark crimson, becoming very dark when highly ripened. Flesh, scarlet, firm and solid, juicy, brisk, and richly flavoured. An old and well-established variety, which, for many purposes, has not yet been surpassed. It forces exceedingly well, and is much used for that purpose, many preferring the flavour of this strawberry to that of any other. When planted out it succeeds best from young plants, the plantations requiring to be renewed every second year. It was raised by Mr. Michael Keens, a market-gardener at Isleworth, near London. KITLEY’S GOLIATH (Goliath).—Fruit, very large, compressed and wedge-shaped, the smaller ones ovate. Seeds, deeply imbedded, which gives the surface a rough appearance. Skin, deep red, colouring equally all over. Flesh, white, solid, briskly and richly flavoured, but not equal to British Queen, to which it is similar. An excellent strawberry, and, for large culture, one of the best. The plant is vigorous, very hardy, and an abundant bearer. This was raised by Mr. James Kitley, a market-gardener at Widcombe Vale, Bath, in 1838. LA CHALONNAISE.—Fruit, large and conical. Skin, bright pale searlet, Seeds, prominent. Flesh, white, juicy, sweet, and richly flavoured. This belongs to British Queen class. The plant is very prolific and hardy. LA CONSTANTE.—Fruit, large; conical, and regularly formed. STRAWBERRIES. 591 Seeds, not deeply imbedded. Skin, of a brilliant lively crimson. Flesh, white, with a rosy tinge, firm, juicy, richly and sprightly flavoured. A first-rate strawberry, and an abundant bearer. When forced it bears abundantly, and preserves its flavour well. The plant is very dwarf, and produces runners very sparingly ; on this account it is difficult to grow it extensively. This was raised by M. J. De Jonghe, of Brussels. LA GROSSE SUCREE.—Fruit, large; conical, frequently cocks- combed. Seeds, deeply imbedded. Surface of the fruit uneven. Skin, dull red. Flesh, pale red, somewhat soft, and of a slightly acid flavour. The plant is a very free grower and an abundant bearer. It also forces well. LA REINE.—Fruit, large; conical or wedge-shaped. Skin, of a pale flesh-colour. Seeds, brown and prominent. Flesh, perfectly white, juicy, sweet, and richly flavoured. A very excellent strawberry, and even when forced preserves all its richness of flavour. The plant is very hardy and prolific. LEONCE DE LAMBERTYE.—Fruit, very large; conical, even and regular in its shape. Skin, bright shining red, as if varnished. Seeds, slightly imbedded. Flesh, firm, rosy-white, very juicy, rich, and sweet. An excellent strawberry. The plant is a vigorous grower and a free bearer. LORD NAPIER.—Fruit, large and handsome, rather more conical than Early Prolific, and occasionally slightly flattened. Seeds, nu- merous and decidedly prominent. Skin, bright crimson, Flesh, pinky white, and sometimes pink, firm and juicy, with an excellent sprightly aroma. Plant, hardy, and a prolific bearer. LUCAS.—Fruit, large; conical, but sometimes obovate and cocks- combed, with even surface. Seeds, moderately prominent. Skin, bright scarlet. Flesh, pale, of a very pleasant briskly acid flavour. A very excellent strawberry and a great bearer. Plant of fine dwarf compact habit of growth. MAMMOTH (Myatt’s Mammoth).—Fruit, immensely large; flattened, deeply furrowed and ribbed, irregular and uneven in its outline. Seeds, small and very slightly imbedded. Skin, glossy, of a fine deep red wolour. Flesh, scarlet throughout, firm and solid, even in the largest specimens, and of a brisk and pleasant flavour, which is rich in the well ripened fruit. The foliage is small, and on short footstalks, and permits the fruit to be well exposed to the influence of the sun. 592 THE FRUIT MANUAL. MARGUERITE.—Fruit, very large; conical. Skin, bright shining red. Flesh, bright orange, solid, juicy, sugary, and richly flavoured. A variety introduced from France. It is of immense size, and sometimes weighs as much as three ounces and a half. Marquise de la Tour Maubourg. See Vicomtesse Héricart de Thury, MR. RADCLYFFE.—Fruit, large; obovate or cockscombed, in appearance like British Queen. Seeds, rather pale, prominent. Flesh, sweet, or having a brisk acidity, and of excellent quality. The plant is of nice habit, and is an abundant bearer. This was raised by Mr. Ingram, of Frogmore. MAY QUEEN.—Fruit, small; roundish. Skin, bright orange. Seeds, deeply imbedded. Flesh, white, juicy, and agreeably flavoured. A small early strawberry, remarkable only for its earliness and fertility. Myatt’s British Queen. See British Queen. Myatt’s Eleanor. See Eleanor. MYATT’S ELIZA (Omar Pasha; Rival Queen).—Fruit, medium sized; ovate or conical, with a glossy neck. Seeds, not deeply im- bedded. Skin, light red, becoming deep red when highly ripened. Flesh, scarlet on the outside, but paler towards the core, firm and solid, very juicy, and with a particularly rich and exquisite flavour. This is one of the richest flavoured of all the varieties. The plant is a pretty good bearer, and hardier than the British Queen, to which it is, under all circumstances, superior in flavour. When forced the fruit is large, of fine colour, and exquisite flavour. Myatt’s Mammoth. See Mammoth. Myatt’s Prolific. See Wonderful. Myatt’s Seedling. See Milbert Pine. NIMROD.—Fruit, large; ovate, with a short neck. Skin, deep scarlet. Seeds, moderately imbedded. Flesh, firm, briskly flavoured, and rich. A first-rate variety, which forces well, and produces richly flavoured fruit. In many collections EHlewnor is the variety grown under the name of Nimrod. OLD PINE (Black Pine ; Carolina; Scarlet Pine).—Fruit, medium sized ; ovate, even and regular, and with a glossy neck. Seeds, pro- minent. Skin, deep red. Flesh, pale red, very firm and solid, with a fine, sprightly, and very rich pine flavour. After all there are very few that equal, far less surpass, the Old Pine in flavour, but it is not a good bearer. It succeeds better under the shade of trees than any other variety. Omar Pasha, See Myatt’s Mliza. STRAWBERRIES. 598 OSCAR.—Fruit, large ; ovate, and angular, sometimes flattened and wedge-shaped. Seeds, rather large, and deeply imbedded, which give the surface a coarse appearance. Skin, dark shining red, becoming almost black when fully ripe. Flesh, red throughout, very firm and solid, juicy, and richly flavoured. An excellent variety for a general crop. A most abundant bearer, and, from its firmness, bears carriage well. PENELOPE.—Fruit, very large; round, sometimes flattened, of a light red colour. Seeds, small, widely spread. Flesh, salmon-coloured, juicy, sweet, slightly acidulous, of a good strong aroma. Plant, dwarf, hardy, with few leaves, and hairy leaflets. Very prolific. This was raised by Dr. Nicaise. PERFECTION.—Fruit, large, or very large ; lobed or conical, pretty regular. Skin, dark red. Seeds, regularly disposed, prominent, of a lively red, contrasting with the colour of the fruit. Flesh, dark red, juicy, sweet, of good flavour. Plant, strong and hardy, resembling Marguerite in the disposition of the foliage and in the form of the fruit. It is very prolific. PREMIER (British Queen Seedling).—Fruit, large; roundish, or roundish ovate, and corrugated. Skin, bright red, and shining as if varnished. Seeds, prominent. Flesh, white, firm, juicy, and richly flavoured. An excellent variety, which forces well and bears abundantly. PRESIDENT.—Fruit, large or very large; roundish ovate, frequently cock’s-combed, and with an even surface. Seeds, small, slightly imbedded. Skin, deep glossy red. Flesh, very firm, bright red, and of rich and excellent flavour. This is one of the best and most esteemed varieties for a general crop, and ripens about the middle of the Strawberry season. The plant is a strong and robust grower, and the fruit is produced in great abundance on strong scapes well thrown above the foliage. It is also one of the best for forcing. This is one of those valuable varieties raised by Mr. Bradley, the successful raiser of many of our best sorts at Elton Manor, near Bingham. PRINCESS ALICE MAUDE (Alice Maude).—Fruit, medium sized ; ovate or conical, and frequently large and kidney-shaped. Seeda, prominent, or very slightly imbedded. Skin, scarlet, becoming dark crimson when ripe. Flesh, scarlet throughout, tender, juicy, sweet, and with a rich, brisk flavour. It is an excellent bearer ; when forced the flavour is inferior. PRINCESS FREDERICK WILLIAM.—Fruit, large; roundish, and corrugated. Skin, pale red. Seeds, not numerous, and imbedded. Flesh, with a rosy tint, sweet, and of good flavour. QQ 594 THE FRUIT MANUAL, The plant is a great bearer, throws the trusses of fruit well up, and is very early. It forces well, and the fruit when ripe yields a strong perfume, a few plants with ripe fruit on them scenting a large house. On this account it is much prized by some. PRINCESS ROYAL OF ENGLAND (Cuthill’s Princess Royal).— Fruit, medium sized; roundish ovate or conical, with a neck. Seeds, deeply imbedded. Skin, deep scarlet where exposed to the sun, and paler in the shade. Flesh, pale red at the surface, whitish towards the core, very rich and highly flavoured. An abundant bearer, and an excellent variety for general cultivation. PRINCESS OF WALES (Knight’s).— Fruit, large ; cockscomb- shaped, and corrugated. Skin, bright red, and well coloured through- out. Seeds, deeply imbedded. Flesh, solid, tinged with red, very tender and juicy, and with a rich pine flavour. A very excellent and very early strawberry, being almost as early as May Queen, and infinitely superior to it both in size and flavour. PROLIFIC HAUTBOIS (Belle Bordelaise).—Fruit, below medium size; conical. Seeds, prominent. Skin, light purple in the shade, and blackish purple on the side next the sun. Flesh, firm, sweet, and with the rich, peculiar flavour of the Hautbois. Prolific Pine. See Roseberry. RIFLEMAN.—Fruit, large or very large; ovate or cockscomb- shaped, and corrugated. Skin, bright salmon-coloured. Seeds, pro- minent. Flesh, solid, white, firm, juicy, richly flavoured. The plant is of vigorous habit of growth, and is an abundant bearer. Rival Queen. See Myati’s Eliza. RIVERS’ ELIZA (Seedling Eliza).—This is a seedling from Myatt’s Eliza, but rather more ovate in shape, and possessing all the character and flavour of that excellent variety, and is a more abundant bearer. ROSEBERRY (Aberdeen Seedling ; Prolific Pine).—Fruit, large ; conical and pointed. Seeds, deeply imbedded, with prominent ridges between them. Skin, dark red, becoming blackish as it ripens. Flesh, pale scarlet, firm, with an agreeable flavour. ROYAL HAUTBOIS.—Fruit, much larger than any other variety of Hautbois ; of a purplish rose colour, and very richly flavoured. The plant is unusually fertile for a Hautbois, and is, indeed, the only one of the race worth cultivating. ROYALTY.— Fruit, of medium size; ovate, with a well-defined neck; the colour bright shining red. Flesh, pale red, solid, rich, and very pleasant. Habit, robust. Raised by Mr, Trotman, Isleworth, from a cross between Black Prince and British Queen. STRAWBERRIES. 595 Scarlet Pine. See Old Pine. Seedling Eliza. See Rivers’ Eliza. SIR CHARLES NAPIER.—Fruit, very large ; ovate, flattened, and wedge-shaped. Seeds, not deeply imbedded. Skin, shining, of a fine bright, pale scarlet colour. Flesh, white, firm, and solid, briskly acid, and not highly flavoured. This is a fine handsome strawberry, well adapted for forcing, and for early market purposes. It is the most extensively grown of any by the London market gardeners. The plant is remarkably tender, perhaps more so than any other variety. SIR HARRY.—Fruit, very large; roundish, irregular, frequently cockscomb-shaped. Seeds, large, and deeply imbedded. Skin, dark crimson, becoming almost black when fully ripe. Flesh, dark red, not very firm, but tender, very juicy, and richly flavoured. This variety has been much confounded with Keens’ Seedling. The habit of the plant is the same, and the fruit is larger and coarser. It is much cultivated for market purposes. SIR JOHN FALSTAFF.—Fruit, mostly very large and handsome; frequently conical, and, when very large, slightly flattened in shape, but never cockscombed. Colour, bright red, with a tinge of vermilion. Seeds, thickly dispersed and slightly depressed. Flesh, white, solid, and juicy, with a fine vinous flavour. Calyx, small for so large a fruit, and seldom reflexed. On account of its beauty and immense cropping qualities this will be a splendid sort for exhibition and market purposes. SIR JOSEPH PAXTON.—Fruit, large ; roundish, even and regular in its outline. Skin, bright shining crimson. Seeds, prominent. Flesh, salmon-coloured, firm, rich, and highly flavoured. A first-rate early fruit. The plant is hardy and very fertile, and -forces well. This is one of the largest and is probably the handsomest strawberry in cultivation. SOUVENIR DE KIEFF.—Fruit, large, sometimes very large; varying from roundish ovate to long conical, and, in some instances, it is irregular and corrugated. Seeds, large, and even with the surface. Skin, of an uniform shining red. Flesh, white, firm, and solid, juicy, richly flavoured, and with a rich pme-apple aroma. This is a seedling of M. de Jonghe, and belongs to the same hardy race as La Constante, but it is a more robust grower than that variety, and is remarkably fertile. Sultan. See The Sultan. THE COUNTESS.—Fruit, somewhat irregular in shape. Skin, of a beautiful glossy crimson, becoming darker when very ripe. Seeds, numerous, prominent. QQ2 596 THE FRUIT MANUAL. A finely flavoured fruit. Plant, healthy, a good grower. Foliage, bright glossy green, erect and compact. THE SULTAN.—Fruit, large and very large; roundish, and obo- vate. Colour, dark crimson. Flesh, dark red throughout, firm, and juicy. An excellent preserving sort; rather late. A seedling of Dr. Roden’s. TRAVELLER.—Fruit, medium sized; conical, and occasionally slightly cockscombed. Skin, very dark red. Seeds, large and promi- nent. Flesh, very firm and solid, with a brisk rich flavour, somewhat resembling the Hautbois. A rich and excellent strawberry. Raised by Mr. Laxton, of Stamford, between La Constante and Sir C. Napier. TROLLOPE’S VICTORIA.—Fruit, very large ; roundish-ovate, even and regular in its outline. Skin, light crimson. Flesh, pale scarlet, tender, juicy, sweet, and richly flavoured. This is a good early strawberry, and an excellent bearer. VICOMTESSE HERICART DE THURY (Duchesse de Trévise ; Marquise de la Tour Maubourg ; Garibaldi).—Fruit, above medium size ; conical, with an even surface. Skin, deep scarlet, becoming deep red as it ripens. Seeds, yellow, slightly imbedded. Flesh, pale red throughout, firm and solid, brisk, sweet, and richly flavoured. This is an extraordinary abundant bearer, and a valuable variety for general cultivation. The foliage is almost evergreen, and the plants remain long in the same ground. Virgin Queen. See Bicton Pine. WALTHAM SEEDLING.—Fruit, large, very similar in general appearance to Sir Charles Napier. The colour is somewhat darker than Sir Charles, nearly a deep red. Flesh, firm, juicy, rich, and very pleasantly flavoured. ‘ A decided improvement upon Sir Charles Napier as to quality of fruit, &e. Raised by Mr. William Paul, Waltham Cross, from a cross between Crimson Queen and Sir Charles Napier. WONDERFUL (Jeyes’ Wonderful ; Myatt’s Prolific).—Fruit, large ; conical, frequently cockscomb-shaped, and fingered. Skin, pale red, and whitish at the apex. Seeds, numerous and prominent. Flesh, white, tender, melting, juicy, and sweet, briskly flavoured, and with a fine aroma. A very excellent fruit, which forces well. WALNUTS. 597 LIST OF SELECT STRAWBERRIES. Those marked * are the best for small gardens. Early. Be lae Eliza Frogmore Late Pine ‘ scar : Ealy a Premier ___ For Forcing. Keens’ Seedling *President ‘Eells icon *Vicomtesse Heéricart de “Sir Charles Napier ata Gonstasig Thury Sir Harry La Grosse Sucrée *Sir Joseph Paxton es eg lakoff Souvenir de Kieff luc de Malako General Crop. Traveller *Keens’ Seedling Amateur Waltham Seedling Oscar British Queen *Sir Charles Napier *La Constante Late. “Sir J. Paxton Due de Malakoff *Dr. Hogg Vicomtesse Héricart de Lucas Elton Thury WALNUTS. A Bijoux. See Large Fruited. COMMON.—The common walnut being raised from seeds, there are a great number of varieties among those grown in this country, varying in size, flavour, thickness of the shell, and fertility. To secure a variety of a certain character, it must be perpetuated by grafting in the same way as varieties of other fruit-trees are propagated. A Coque Tendre. See Thin Shelled. Double. See Large Fruited. DWARF PROLIFIC (Early Bearing; Fertile; Preparturiens ; Precocious).—This is a dwarf-growing, early-bearing variety, which I have seen produce fruit when not more than two and a half to three feet high; and a tree in my possession bore abundant crops of good- sized and well-flavoured fruit when not more than six feet high. This variety reproduces itself from seed. Early Bearing. See Dwarf Prolific. Fertile. See Dwarf Prolific. French. See Large Fruited. HIGHFLYER.—This variety ripens its fruit considerably earlier than the others, and is of good size and well flavoured. De Jauge. See Large Fruited. §98 THE FRUIT MANUAL. LARGE FRUITED (a Bijoux; Double; French; De Jauge; @ Tres Gros Fruit).—-Nuts, very large, two or three times larger than the common walnut, and somewhat square or oblong in shape. The kernel is small for the size of the nut, and does not nearly fill the shell. It requires to be eaten when fresh, as it very soon becomes rancid. The shell of this variety is used by the jewellers for jewel-cases, and is frequently fitted up with ladies’ embroidery instruments. LATE (Tardif; Saint Jean).—The leaves and flowers of this variety are not developed till near the end of June, after all danger from frosts has passed. The nuts are of medium size, roundish, and well filled, but they do not keep long. The tree is very productive, and is reproduced from the seed. ‘A Mésange. See Thin Shelled. Preparturiens. See Dwarf Prolific. Precocious. See Dwarf Prolific. St. Jean. See Late. Tardif. See Late. THIN SHELLED (a Cogue Tendre; a Mésange).—Nuts, oblong, with a tender shell, and well filled. This is the best of all the varieties. A Trés Gros Fruit. See Large Fruited. YORKSHIRE.—This is of large size, but not so large as the Large Fruited. It fills and ripens well. THE ILLUSTRATIONS. Se Tue illustrations which have been added to this edition are figures of some of the apples and pears most generally cultivated, and which are found in the majority of gardens, fruiterers’ shops, and the markets. They will enable the inexperienced to identify some of the most popular of these two kinds of fruits. In addition to these commoner varieties, figures of a few of the newest and most highly esteemed have been given, so us to enable cultivators to form an idea of their size and form. INDEX TO THE ILLUSTRATIONS. aes APPLES. Fig. Fig. Adams’ Pearman - - - 40 | Joanneting - - - - 2] Alfriston - - - - 2] Kerry Pippin -~ - = - 41 American Mother - - 16 | Lady Henniker - - - - 53 Api - 7 - - 20 | Lamb Abbey Pearmain - ll Ashmead’s Kernel - - 22 | Lemon Pippin - - - - 26 Baddow Pippin - - - 5 | Lodgemore Nonpareil - - - 46 Beauty of Kent - - - - 4 | Mannington’s Pearmain = - - 35 Blenheim Pippin - - 14 | Mitchelson’s Seedling - 5 - 36 Braddick’s Noupareil - - - 3] Nelson Codlin - a . 32 Cellini - - + - 12 | Nonpareil - - - = 33 Cobham - - - - - 88 | Pearson’s Plate - « 17 Cockle’s Pippin - - - 13 | Peasegood’s Nonesuch - - - 34 Court of Wick - - - - 9 | Pinner Seedling - s - - 39 Court Pendu Plat - - - 19 | Prince Albert - - 42 Cox’s Orange Pippin - - - 10 | Reinette Blanche a’Espagne - 44 Devonshire Quarrenden - 18 | Rosemary Russet - - - 37 Dumelow’s Seedling - - - 48 | Russet Table Pearmain - - 49 Dutch Mignonne - - - - 28 | Scarlet Nonpareil - - - 43 Early Nonpareil - - - - 23 | Striped Beefing - - - - 46 Ecklinville Seedling - - - 1 | Sturmer Pippin - - - - 51 Flower of Kent - - - - 6 | Summer Golden Pippin - - 15 Franklin’s Golden Pippin - 27 | Syke House Russet - - - 25 Galloway Pippin - - - - 8 | Towerof Glammis - 2 - 60 Golden Harvey - - - - 47 | Welford Park Nonesuch - - 30 Golden Pippin - - - - 29 | Winter Pearmain - - - 52 Golden Reinette- - - - 7 {| WykenPippin - - + = 31 Gooseberry - - - - 24 600 PEARS. Fig. Baronne de Mello - 26 | General Todtleben - Bergamotte Esperen / - 29 | Glou Morgeau - Beurré d’Aremberg - - 6 | Henkel d’Hiver - Beurré Bosc - - - 9 | Huyshe’s Prince Consort Beurré Diel -~ = = = 2 | Huyshe’s Prince of Wales Beurré de Jonghe - - - 32 | Jargonelle - - Beurré de Rance - - - - 18 | Joséphine de Malines - Beurré Sterckmans - - 30 | Louise Bonne of Jersey Beurré Superfin - - - - 27 | Madame Treyve - - Brown Beurré - - - + 20 | Maréchaldela Cour - folmar @VEté = - - - 42 | Marie Louise - - Comte de Flandre - - + 43 | Millot de Nancy - Crasanne - - - - = 38 | Napoléon - -~— = Deux Sceurs - - - 16 | Nouveau Poiteau- - Doyenné du Comice - - ~- 19 | PasseColmar -~ ~- Doyenné Defays- - - - 14 | Peach - Doyenné @Eté - - - 37 | Pitmaston Duchess” - Durondeau- - - - ~~ 45 | Seckle - = - Easter Beurré - - - - 11 | SummerRose -~ - Emile d’Heyst - - - - 83 | Urbaniste - - = - Eyewood - - - - - 48 | Uvedale’s St. Germain - Figue de Naples - - - - 8 | Van Mons Léon Leclere Fondante de Charneu - = - - 40 | Vicar of Winkfield - Gansel’s Seckle - - - 35 | Winter Nélis - - TS Se re Lonpon: THE FRUIT MANUAL. PRINTED AT THE HORTICULTURAL PRESS OFFIOE, 171, FLEET STREET, opr e)ene 2.—Alfriston. 3.—Braddick’s Nonpareil. aa 4.—Beauty of Kent. 6.—Flower of Kent. ne 8.—Galloway Pippin. “9.—Court of Wick. 10.—Cox’s Orange Pippin. ' ty 13.Oockle Pippin. 14,—-Blenheim Pippin. 19.—Court Pendu Plat. 21.—Joanneting. . 29,—Ashmead’s Kernel. 23.—Early Nonpareil, 1 3) 24.—Gooseberry. 25.—Syke House Russet. 26,— Lemon Pippin. r 27.—Franklin’s Golden Pippin. | 28 —Dutch Mignonne. 29.—Golden Pippin. 30.—Welford Park Nonestich. 32.—Nelson Codlin. 36.—Mitchelson’s Seedling. Ab 7” 38.—Cobham. 39.—Pinner Seedling. 41,—Kerry Pippin. - 42,—Prince Albert. 43.—Scarlet Nonpareil. 44,—Reinette ‘Blanche d’Espagne. 7 47.—Golden Harvey. * 2 aos 50.—Tower of Glamis. YN \ 52.—Winter Pearmain. ‘reyTaueyH Apey —“e¢ 1.—Glou Morgeau- 2.—Beurré Diel. 8.— Marie Louise. 4.—Napoleon. Tar| *Sloquery,p etineg—"9 - . ? ogee ne ea 7.—Vicar of Winkfield. 8.—Figue de Naples. / 9.—Beurré Bose. 11.--Haster Beurré. 10.—Urbaniste. 12.—Uvedale’s St. Germain. -—— 13.—Van Mons Léon Leclere. 14.—Doyenné Defays. . 15.—Jargonelle, 16.—Deux Scours. 17.—Passe Colmar. 18.—Beurré de Rance. 19.—Doyenné du Comice. -20.—Brown Beurré. 21.—Huyshe’s Prince uf Wales. 22.—Pitmaston Duchess. -Loue ep sort W— ZG ‘oakory, ourepeyl—"Gg_ 26.—Baronne de Mello. S 27.—Beurré Superfin. i Fy FR cc URN 30.—Beurré Sterckmans. 81.—General Todtleben. * 32.—Beurré de Jonghe. 34,.—Joséphine de Malines. Chip tii . 35.—Gansel’s Seckle. 37.—Doyenné d’Eté. 36.—Winter Nélis. . Nouveau Poiteau. 40. Fondante de Charneu. 41. Henkel d’Hiver. 42. Colmar d’Eté. 48. Comte de Flandre. 44. Peach. 45. Durondeau. 46. Seckle. 48. Byewood. 47. Summer Rose.