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LIBRARY
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CORNELL UNIVERSITY
DATE DUE
GAYLORD
‘ornell University Library
The fruit manual; containing the descript
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Library
The original of this book is in
the Cornell University Library.
There are no known copyright restrictions in
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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. <A new early variety.
GENERAL (Thewless).—Fruit, long, round. Skin, deep green,
with at times a shade of white intermixed. Flavour, tolerable. In
1852 it weighed 27 dwt. 14 gr.
Bush, bears freely, and makes short, stiff, erect wood. A late variety.
GENERAL MARKHAM (Dennis).—A good sized handsome berry,
from 18 to 15 eighths of an inch long, and from 43 to 43 inches in
circumference. Skin, smooth, dark bright green, with light-coloured
veins ; a very handsome berry, of good flavour. In 1854 it weighed
23 dwt. 6 gr.
A large bush, which bears freely, and makes vigorous wood, with
large leaves, which have a woolly appearance.
GIPSY QUEEN (Leicester).—Fruit, from 12 to 14 eighths in length,
and 4} to 5 inches in circumference. Skin, smooth and thin, pale
GOOSEBERRIES. 261
yellow, blended with white. Flesh, delicate, and richly flavoured. In
1862 it weighed 22 dwt. 11 gr.
Bush, medium sized, bears freely, and makes long, slender wood.
It is an early variety.
GLENTON GREEN (York Seedling; Hedyehog of some).—
Medium sized, oblong, narrowest at the base. Skin, rather thick,
very hairy, green, and with whitish veins. Of a sweet and excellent
flavour. Bush, pendulous, and an excellent bearer. Young shoots
downy, and sprinkled near the base with small prickles. Leaves,
downy above.
GLORY OF KINGSTON.—Medium sized, roundish. Skin, smooth,
and green. Not highly flavoured, Bush, spreading, and a bad bearer.
GLORY OF RATCLIFF (Allen).—Medium sized, oblong. Skin,
thick, quite smooth, and light green. Of excellent flavour, and sweet.
Bush, spreading, and somewhat pendulous, and a good bearer.
Golden Ball. See Harly Sulphur.
Golden Bull. See Early Sulphur.
GOLDEN DROP (Golden Lemon).—Medium sized, roundish. Skin,
downy, and yellow. Of second-rate quality. Bush, erect.
GOLDEN FLEECE (Part).—Very large, oval. Skin, yellow, and
hairy. Of first-rate quality.
GOLDEN GOURD (Hill).—Very large and oblong. Skin, greenish
yellow, and hairy. Of second-rate quality. Bush, pendulous. —
Golden Lemon. See Golden Drop.
GOLDFINDER (Bell).—Fruit, very long. Skin, hairy, light yellow.
Flavour, very rich.
Tt is an excellent bearer; makes long, slender wood, and forms a
large spreading bush.
GOVERNESS (Bratherton). — Large, roundish oblong. Skin,
greenish white, and hairy. Of second-rate quality. Bush, spreading.
GREAT WESTERN (Coleclough).—Fruit, round, of medium length.
Skin, hairy, dull greenish yellow. Flavour, good. In 1864 it weighed
26 dwt. 3 gr.
The bush is large and spreading, and makes strong pendulous shoots.
GRETNA GREEN (Horrocks). — Fruit, round and plump, of
medium length. Skin, hairy, dark bright green. Flavour, good.
Tt bears freely, and makes strong, stiff, erect wood, and forms a good
upright bush.
252 THE FRUIT MANUAL.
GREEN GAGE (Horsefield).—Large and roundish. Skin, green,
and smooth. Flavour, only third-rate. Bush, spreading.
GREEN GASCOIGNE (Early Green; Early Green Hairy).—Small
and round. Skin, thin, dark green, and hairy. Very early, and ‘sweet.
Bush, very erect, and an excellent bearer.
Green Laurel. See Laurel.
GREEN LONDON (Oliver).—Fruit, plump, evenly formed, of
medium length. Skin, smooth, dark bright green. Flavour, good. In
1863 it weighed 27 dwt.
Makes short-jointed wood, with few thorns, and forms a medium
sized bush.
GREEN OVERALL (Forster).—Fruit, very handsome, round,
evenly formed, of medium length. Skin, thin, smooth, deep green,
covered with a grey down or bloom, similar to that on the peach.
Flavour, delicious—first-rate. In 1852 it weighed 27 dwt. 6 gr.
Bush, spreading ; bears freely. An early variety.
GREEN PRINCE.—Fruit, plump and square shouldered ; from 12
to 14 eighths long, and from 4} to 5 inches in circumference. Skin,
thick, a little hairy, pale light green. Flesh, coarse, but of good
flavour. In 1852 it weighed 25 dwt. 4 gr.
Bush, large and spreading, an excellent bearer, and makes strong,
vigorous wood.
GREEN RIVER (Cranshaw).—Fruit, oval, of medium length.
Skin, smooth, deep green with light veins. Flavour, good. In 1852
it weighed 25 dwt. 22 gr. Bears freely, and makes a fine spreading
bush.
GREEN WALNUT (Belmont Green; Smooth Green ; Nonpareil).
—Fruit, medium sized, obovate. Skin, very thin, dark green, and
smooth. An early variety, of excellent flavour. Bush, with long,
spreading shoots ; leaves, close to the branches, and a great bearer.
Green Willow. See Laurel.
Grundy’s Lady Lilford. See Whitesmith (Woodward).
GUNNER (Hardcastle).—Fruit, round. Skin, very hairy, dark olive
shaded over with yellow. Flavour, first-rate. In 1880 it weighed
28 dwt. 18 gr. Bush, large; a good bearer, and makes strong, erect
wood.
Hairy Amber. See Yellow Champagne.
Hairy Black. See Ironmonger.
HAIRY RED (Barton).—Small and roundish. Skin, thick, red,
and slightly hairy. Briskly and well flavoured. Bush, erect, and an
excellent bearer.
GOOSEBERRIES. 258
Hall’s Seedling. See Whitesmith (Woodward).
HASTENWELL (Challinor).—Fruit, plump, of medium length.
Skin, thin and hairy, dark red, of a brown shade, Flavour, very good.
In 1864 weighed 23 dwt. 19 er.
Bush, with strong, short-jointed shoots, and of medium size ; a free
bearer, and an early variety.
HEART OF OAK (Massey).—Large and oblong, tapering to the
stalk. Skin, thin, green, with yellowish veins. Rich and excellent.
Bush, pendulous, and an abundant bearer.
HEBBURN PROLIFIC.—Medium sized, roundish. Skin, rather
thick, dull green, and hairy. Very rich and sweet. Bush, erect, with
broad, thick leaves, and an abundant bearer.
HEDGEHOG.—Medium sized, roundish. Skin, thin, white, and
hairy. A richly-flavoured variety. Bush, erect, the shoots thickly
set with small bristly spines. This name is also applied to Glenton
Green, in Scotland.
HERO OF THE NILE (Moore).—Fruit, plump, of medium length.
Skin, smooth, greenish white. Flavour, good. In 1864 weighed
28 dwt.
Makes a medium sized spreading bush, and bears freely.
HIGHLANDER (Banks).—Fruit, short and round. Skin, hairy,
and very thin, deep red mottled with a darker shade. Flavour, first-
rate. In 1852 weighed 27 dwt. 23 gr.
Bush, with long slender shoots, and of medium size; an excellent
bearer. An early variety.
HIGH SHERIFF (Chapman).—Fruit, plump and round. Skin,
very hairy, deep orange yellow. Flavour, first-rate. In 1864 it
weighed 28 dwt. 2 gr.
Bush, large and spreading ; an excellent bearer, and makes slender,
pendulous wood.
HOSPOOL (Whittaker).—Fruit, long and well formed. Skin, smooth.
Flavour, good. A promising new variety, which, in 1864, weighed
26 dwt. 17 gr. Bears freely.
Makes long, pendulous wood, and forms a spreading bush.
HUE-AND-CRY (Leicester).—Fruit, long. Skin, hairy, deep green-
ish yellow. Flavour, not good. In 1864 it weighed 27 dwt. 16 gr.
The bush is medium sized, bears freely, and makes stiff, short-jointed,
erect wood.
HUSBANDMAN (Foster).—Large and obovate. Skin, yellow, and
downy. Of second-rate quality. Bush, erect.
254 THE FRUIT MANUAL.
INDEPENDENT (Brigg).—Large and obovate. Skin, green, and
smooth. Of second-rate quality. Bush, erect, and a good bearer,
INVINCIBLE (Heywood).—Large, and roundish oblong. Skin,
yellow, and downy. Of second-rate quality. Bush, erect.
TRISH PLUM.—Medium sized, roundish. Skin, dark red, and
hairy. A first-rate dessert sort. Bush, erect.
IRONMONGER (Hairy Black).—Small and roundish. Skin, red,
and hairy. A first-rate variety, of excellent flavour, but inferior to
Red Champagne, which is also known under this name chiefly in Scot-
land, and from which it is distinguished in having rounder and darker
red fruit, and a spreading bush—that of the Red Champagne being
erect ; leaves, downy.
JENNY JONES (Leicester). — Fruit, long, berry from 18 to 15
eighths in length, and 43 to 43 inchesin circumference. Skin, smooth,
thin, greenish white. Flesh, tender, and of excellent flavour. In
1860 weighed 22 dwt. 1 gr.
Bush, spreading, and a moderate bearer.
JENNY LIND (Lockett).—Fruit, long, well formed. Skin, hairy,
creamy white. Flavour, good. Weighed, in 1852, 26 dwt. 18 gr. An
early variety. Bush, an excellent bearer. Makes stiff, erect wood.
JERRY (Stanier).—Fruit, plump, of medium length. Skin, smooth,
deep bright green. Flavour, good. In 1864 weighed 27 dwt. 8 gr.
Bush, medium sized, spreading, and bears freely.
JOHN ANDERSON (Crompton).—Fruit, very long, tapering towards
the stalk. Skin, smooth, bright red. In 1864 it weighed 25 dwt.
10 gr. Bush, large and spreading. A late variety.
JOLLY ANGLERS (Collier) (Lay’s Jolly Angler).—Large and ob-
long. Skin, green, and downy. Of first-rate quality, and a good late
sort. Bush, erect.
JOLLY TAR (Edwards).—Large and obovate. Skin, green, and
smooth. Of first-rate quality. Bush, pendulous, and a good bearer.
KEENS’ SEEDLING (Keens’ Seedling Warrington). — Medium
sized, oblong. Skin, brownishred, hairy. Of first-rate quality. Bush,
pendulous ; a great bearer, and earlier than Red Warrington.
KEEPSAKE (Banks).—Fruit, of medium length, a little tapered
towards the stalk; nose plump, and shoulders square. Skin, occa-
sionally a little hairy. Flavour, delicious. In 1841 it weighed 28 dwt.
4 gr.
The bush is very large, and an excellent bearer. The fruit soon gets
large, and ripens early.
GOOSEBERRIES, 255
KING JOHN (Smith).—Fruit, of medium length, a little flat-sided,
with broad raised shoulders, and plump nose. Skin, hairy, dark dull
green. Flavour, good. In 1864 it weighed 25 dwt. 5 gr.
‘ a strong, erect, short-jointed wood, and forms a medium sized
ash.
KING OF TRUMPS (Lees).—Fruit, plump and well formed; of
medium length. Rather flat-sided towards the stalk, and with broad
shoulders. Skin, a little hairy, dull greenish white. Flavour, good.
In 1862 weighed 26 dwt. 15 gr.
Bush, makes long, slender wood, and is a free bearer.
LADY LEICESTER (Bell).—Fruit, plump, of medium length ; the
seed-veins a little sunk; shoulders broad, and a little raised. Skin,
hairy, greyish white, with a light shade of green from its green veins.
In 1852 weighed 30 dwt. 4 gr.
The bush makes wood of a medium strength, which turns a little from
each bud, and bears freely. An early variety.
LADY STANLEY (Webster).—Fruit, round, of medium length.
Skin, smooth, greenish white. Flavour, good. In 1852 weighed
25 dwt. 18 gr.
Bush, bears freely, makes slender wood.
LANCASHIRE LAD (Hartshorn).—Large and roundish. Skin,
dark red, and hairy. Of second-rate quality. Bush, erect, and a good
bearer.
Lancashire Lass. See Whitesmith (Woodward).
LAUREL (Parkinson) (Green Laurel; Green Willow).—Large and
obovate. Skin, pale green, and downy. A first-rate variety, somewhat
resembling Woodward’s Whitesmith. Bush, erect, and a good bearer.
Lay’s Jolly Angler. See Jolly Anglers (Collier's).
LEADER (Pigott).—Fruit, of medium length, square shoulders ; the
seed-veins a little sunk towards the stalk. Skin, thin, smooth, dull
greenish yellow, covered with a greyish down. Ripens early, and has
a very soft appearance. Flavour, very rich, and first-rate. A good
old standard variety. In 1843 weighed 28 dwt. 14 gr., and has many
times been the heaviest yellow of the season.
Bush, luxuriant, and an excellent bearer.
LEGERDEMAIN (Webster).—Fruit, large and long, rather flat
sided, tapering towards the stalk; from 14 eighths to 2 inches in length,
and from 4 to 4% inches in circumference. Skin, smooth and thin,
dull light yellow rather. Flesh, tender, and of good flavour. In 1853
weighed 23 dwt, 20 gr.
A moderate bearer, and makes a large, spreading bush. A late
variety.
256 THE FRUIT MANUAL.
LEVELLER (Greenhalgh).—Fruit, long, and well formed, tapering
a little towards the stalk, with a rather sharp nose. Skin, smooth, dull
greenish yellow. Flavour, good. One of the best yellows. In 1864
weighed 30 dwt. 11 gr.
Bush, large, spreading, and luxuriant. An excellent bearer.
LION’S PROVIDER (Fish)—Fruit, long. Skin, a little hairy;
bright light red, shaded with pink. Flavour, good. A beautiful variety.
In 1863 it weighed 80 dwt. 21 gr.
Bush, with long, slender, erect shoots; bears freely.
LOFTY (Oldfield).—Fruit, long, from 11 to 14 eighths long, and 43
to 5} inches in circumference. Skin, smooth, or occasionally a little
hairy, very thin, dark green. Flesh, tender, very rich and delicious.
In 1855 it weighed 23 dwt. 15 gr.
Bush, medium sized, and bears freely.
LONDON (Banks).—This variety grows in various forms, in con-
sequence of its being tender when in bloom, often suffering from the
early spring frosts, which cause it to be deficient of seed, consequently
the berries will be short and deformed ; but when perfect it is a fine,
long-formed berry. The two-veined ones are rather flat-sided, with
broad raised shoulders, the seed-veins a little sunk towards the stalk,
with plump, nicely rounded nose; the three-veined ones are very long,
and rounder than the two-veined, and are generally pretty near the
same diameter throughout. Skin, smooth, deep purplish red. Flavour,
good, but not first-rate. In 1852 it weighed 87 dwt. 7 gr.; in 1864,
36 dwt. 4 gr.; in 1865, 33 dwt. 12 gr.
It ripens quickly, and does not hang long, it being an especial
favourite with wasps and birds; nor does it succeed well until the
plants are strong, it will then grow and bear freely, making long
vigorous shoots (a little pendulous), with but few thorns, and forms a
large spreading bush. This is the largest gooseberry at present proved,
having held its own for nearly a quarter of a century against all former
varieties, and hundreds of others sent out since its introduction.
LONDON CITY (Bratherton).—Fruit, long, similar in form to
London. Skin, smooth, pale light green. Flavour, good. In 1864
it weighed 30 dwt. 5 gr.
Makes strong stiff wood, and forms a good bush.
LORD COMBERMERE (Forester).— Large and obovate. Skin,
yellow, and smooth, Of second-rate quality. Bush, spreading.
LORD ELDON (Leicester).—Fruit, round, from 12 to 14 eighths
in length, and 4} to 5 inches in circumference. Skin, thin and smooth,
dark green. Flesh, tender, sweet, and very rich. Ripens early. In
1858 it weighed 22 dwt. 20 gr.
The bush is medium sized, bears freely, and makes slender, straight
wood.
GOOSEBERRIES. 257
LORD RANCLIFFE (Ellis).—Fruit, round, of medium size. Skin,
rat light yellow. Flavour, good. In 1864 it weighed 28 dwt.
gr.
Bush, large and spreading; an excellent bearer, and makes long,
straight wood.
MAGISTRATE (Diggles)— Large and obovate. Skin, red, and
downy. A first-rate variety. Bush, spreading.
MAGNET (Bratherton).—Fruit, very long, from two to two and a
quarter inches in length, and well proportioned. Skin, hairy, light red.
In 1854 it weighed 28 dwt. 20 gr.
An excellent bearer, ripens early, and hangs well; makes long, slender
wood, and forms a large spreading bush.
MAJOR HIBBERT (Hitchells).—Fruit, long, tapering towards the
stalk. Skin, smooth, light red. Weighed 25 dwt. 15 er. in 1864.
A very late variety ; makes long, slender, trailing wood, and forms a
large spreading bush.
MARLBOROUGH (Lavington).—Fruit, very long. Skin, a little
hairy, light red shaded with grey. Flavour, good.
Bush, an excellent bearer, large and spreading. A new late variety.
Grown as a seedling, 27 dwt. 18 gr.
MATCHLESS (Turner).—Fruit, long oval. Skin, smooth, deep
green. Flavour, good. In 1864 weighed 27 dwt. 18 gr.
Bush, spreading, bears freely. Makes long, slender wood.
MAYOR OF OLDHAM.—Fruit, round, from 12 to 18 eighths in
length, and 4} to 43 inches in circumference. Skin, smooth, very
thin, dull greenish white. Flesh, tender, and of exquisite flavour.
Bears freely, and makes a fine bush, but the fruit is not now large
enough for exhibition.
MISS BOLD (Piyeon’s Egg).—Medium sized, roundish. Skin, red,
and downy. Of first-rate quality, and early; it somewhat resembles
Red Walnut, but is better. Bush, spreading.
MISS NIGHTINGALE (Walton).—Fruit, round, of medium length.
Skin, smooth, greenish white. In 1864 weighed 24 dwt. 19 gr.
Bush, spreading ; makes strong, pendulous wood, and bears freely.
MITRE (Skellum).—Fruit, thick and round. Skin, hairy, bears
freely, greyish white. Flavour, good. In 1864 weighed 26 dwt. 12 gr.
Makes strong, erect wood, and forms a large bush, which bears
freely.
MODEL (Oldfield).—Fruit, tapering slightly, from 12 to 14 eighths
in length, and from 44 to 5 inches in circumference, with long slender
stalk, which is winged at the joint, Skin, hairy, dull pale green.
8
258 THE FRUIT MANUAL.
Flavour, excellent. A large variety, but very tender in spring, and
generally a shy cropper. .
Bush, spreading and large; makes long, vigorous wood.
MONARCH (Bratherton).—Fruit, plump, of medium length. Skin,
hairy, bright deep red. In 1852 weighed 27 dwt. 18 gr.
A good bearer; makes strong, erect wood, and forms a large bush.
MONSTER (Baker).—Fruit, long. Skin, hairy, dull greenish white.
Flavour, good. In 1864 weighed 23 dwt. 21 gr.
Makes slender, prickly wood, and forms a medium sized bush.
MORETON HERO (Pigott).—Fruit, oval, from 12 to 15 eighths
in length, and 44 to 5 inches in circumference. Skin, smooth or
downy, thin, pale yellow. Flesh, very richly flavoured. In 1852 it
weighed 26 dwt. 6 gr.
Bears freely, and makes a fine bush.
MORETON LASS (Pigott).—Fruit, round, well formed, from 12 to
14 eighths long, and from 44 to 6 inches in circumference. Skin,
smooth, thin, creamy white. Flesh, tender, of first-rate flavour. In
1843 it weighed 23 dwt. 14 gr.
Bears freely, and makes a medium sized bush.
Moss’ Seedling. See Red Warrington.
MOUNT PLEASANT (Heape).—Fruit, long, finely formed, with
broad seed-veins. Skin, hairy, deep orange yellow. Flavour, good.
In 1864 it weighed 31 dwt. 4 er.
The bush is large, bears freely, and makes strong, vigorous wood,
and forms a large bush. One of the best yellows and a sound late
variety.
MR. CHAMBERS (Hewett).—Fruit, long, and very handsome.
Skin, hairy, bright red; very strong. In 1868 it weighed 26 dwt.
6 gr.
Makes strong, pendulous wood, and forms a large spreading bush.
MR. WHITTAKER (Hichells).—Fruit, plump, of medium length.
Skin, hairy, dull greenish yellow. Flavour, good. In 1864 it weighed
24 dwt.4 gr.
Bush, large, bears freely ; makes slender, straight wood.
Murrey. See Red Walnut.
NAPOLEON LE GRAND (Rogers).— Fruit, round, of medium
size. Skin, very hairy, bright scarlet red. Flavour, good. In 1860
weighed 26 dwt. 22 gr.
The bush makes strong, pendulous wood, and is large and spreading,
but does not always bear freely.
Nonpareil. See Green Walnut.
GOOSEBERRIES. 259
NORCLIFFE (Walton).—Fruit, plump, of medium length. Skin,
very hairy, deep bright green. In 1864 weighod 26 dwt. 4 gr.
Bush, erect ; makes very strong, erect wood. A new variety.
Nutmeg. See Raspberry.
OLD ENGLAND (Rider).—Large and roundish-oblong. Skin, dark
red, and smooth. Of second-rate quality, resembling Wilmot’s Early
Red. Bush, pendulous.
OLDHAM (Rhodes).—Fruit, of medium length, square-shouldered,
and plump. Skin, smooth, dull greenish yellow. Flavour, good. In
1858 weighed 27 dwt. 8 gr.
a bears freely, and makes a medium quantity of strong, erect
wood.
Old Preserver. See Raspberry.
OVER-ALL (Bratherton).—Large and oblong. Skin, red, and hairy.
Of second-rate quality. Bush, pendulous.
OVERSEER (Wilkinson).—Fruit, round, of medium length. Skin,
hairy, creamy white. Flavour, good. In 1865 weighed 29 dwt. 12 gr.
Makes vigorous wood, and forms a large spreading bush, which bears
freely.
OYSTER GIRL (Wilkinson).—Fruit, very long. Skin, smooth,
bright pale yellow. Flavour, good. In 1864 weighed 25 dwt. 9 gr.
The bush is large and spreading, bears freely, and makes long, slender
wood, a little pendulous. A new variety.
PASTIME (Bratherton).—Large and roundish. Skin, dark red, and
hairy. Of second-rate quality. The fruit is often furnished with
extra bracts attached to its sides. Bush, pendulous.
PATIENCE (Brown).—Fruit, long, from 18 to 15 eighths in length,
and 44 to 4% inches in circumference. Skin, smooth, thin, greenish,
speckled white. Flesh, tender, and very fine flavour, In 1852 it
weighed 23 dwt. 17 gr.
Bears freely, and makes a fine bush.
PERFECTION (Gregory).—Large and roundish. Skin, green, and
downy. A first-rate variety, and late. Bush, pendulous.
PERFECTION (Spencer).—Fruit, round, from 12 to 14 eighths in
length, and 44 to 5 inches in circumference. Skin, a little hairy, thin,
light yellow. Flesh, tender, and with a fine melon flavour. In 1864
it weighed 25 dwt. 26 gr.
A medium sized bush, and a moderate bearer, makes slender wood.
. PERU (Cook).—Fruit, long ; the two-veined ones plump at the nose,
tapering slightly to the stalk, the three-veined ones shorter and better
s 2
260 THE FRUIT MANUAL.
formed. Skin, a little hairy, pale yellow of a white shade. Flavour,
good. In 1852 it weighed 30 dwt.
The bush is large and spreading, does not bear freely, and makes
vigorous wood, a little pendulous.
PETO (Hilton).—Fruit, long, tapering towards the stalk. Skin,
hairy, greenish white. Flavour, good. In 1862 weighed 26 dwt. 4 gr.
Makes stiff wood, and forms a medium sized bush, which bears
freely.
Pigeon’s Egg. See Miss Bold.
PILOT (Wood).—Fruit, long; the two-veined ones tapering a little
towards the stalk, with sharp-pointed nose, the three-veined ones finely
formed. Skin, hairy, bright light yellow. Flavour, good. In 1852
weighed 29 dwt. 6 gr.
The bush is spreading, and makes long pendulous wood.
PITMASTON GREEN GAGE.—-Small and obovate. Skin, green,
and smooth. A first-rate variety, very sugary, and will hang on the
bush till it becomes shrivelled. Bush, erect.
PLOUGH BOY (Walton).—Fruit, very long and well formed, the
whole length of the berry free from ridges or indentations. Skin,
smooth, very bright light red, shaded with yellow. Flavour, first-rate,
and one of the handsomest gooseberries in cultivation. In 1864 it
weighed 30 dwt. 21 gr., and in 1865, 29 dwt. 22 gr.
The bush is spreading, and makes long, slender wood. This is a new
and scarce variety. A late variety.
PLUNDER (Woods).—Fruit, long, a little taper towards the stalk.
Skin, smooth, light green shaded with white. Flavour, good. In
1864 weighed 29 dwt. 21 gr.
Bush, large and spreading, and a free bearer.
PRETTY BOY (Orchard).—Fruit, plump, handsomely formed, and
of medium length. Skin, hairy, bright orange yellow, mottled with a
deeper shade. Flavour, good. A beautiful new variety.
The bush is medium sized, and bears freely.
PRINCE OF ORANGE (Bell).—Large and oblong. Skin, yellow,
and downy. Of second-rate quality. Bush, pendulous.
PRINCE REGENT (Boardman).—Large and roundish. Skin, dark
red, and smooth. A second-rate variety. Bush, spreading.
PRINCESS ROYAL.—Large and obovate. Skin, greenish white,
and hairy. Of first-rate quality. Bush, pendulous, and a good bearer.
PROFIT (Prophet).—Large and oblong, Skin, green and downy.
Of second-rate quality. Bush, spreading.
GOOSEBERRIES. 261
PROGRESS (Lockett).—Fruit, long, a little flat-sided, and tapering
slightly. Skin, a little hairy occasionally, greenish white. Flavour,
good. In 1864 weighed 24 dwt. 18 gr.
Makes strong pendulous wood, and forms a large spreading bush,
which bears freely. A late variety.
POSTMAN (Boardman).—Fruit, round, of medium length, free from
ridges, and beautifully rounded to the stalk. Skin, hairy, pure white,
with broad green veins. Flavour, good. In 1864 weighed 27 dwt.
Makes vigorous wood, and forms a large spreading bush, which bears
freely. A new variety.
QUEEN CAROLINE (Lovart).—Medium sized, obovate. Skin,
white and smooth. Of second-rate quality. Bush, erect.
QUEEN OF TRUMPS (Horrocks).—Fruit, long, a little flat-sided,
and tapers a little from the centre. Skin, smooth, dull greenish white.
Flavour, first-rate. In 1864 weighed 81 dwt.
Makes vigorous wood, and forms a large spreading bush. A first-
class early variety either for market or exhibition.
QUEEN VICTORIA (Swift),—Fruit, round, of medium length, well
shouldered, and a little ridged at the top. Skin, smooth, light green,
with a greyish shade intermixed. Flavour, moderate. In 1852 weighed
26 dwt. 6 gr.
Bush, with slender wood, medium sized. An early variety.
QUEEN OF THE WEST (Bagley).—Fruit, long. Skin, hairy,
creamy white. Flavour, good. In 1854 weighed 24 dwt. 18 gr.
Makes slender pendulous wood, and forms a large spreading bush,
and bears freely.
RAILWAY (Livesey).—Fruit, round, of medium length. Skin,
smooth, or a little hairy, dull greenish yellow. In 1864 weighed
30 dwt. 7 gr.
The bush is large and spreading, and bears freely. A late variety.
RANDOM GREEN (Boots).—Fruit, plump, and well formed, from
12 to 14 eighths long, and 43 to 53 inches in circumference. Skin,
smooth and thin, dark bright green, with light-coloured veins. Flesh,
tender, and of excellent flavour. In 1852 it weighed 25 dwt. 15 gr.
A great bearer.
RASPBERRY (Old Preserver; Nutmeg).—Fruit, small, roundish
oblong. Skin, thick, dark red, and hairy. Richly flavoured, and
sweet. Ripens early. Bush, spreading, and a good bearer.
RED CHAMPAGNE (Dr. Davies’ Upright; Countess of Errol;
Tronmonger, in Scotland).—Small and roundish oblong, sometimes
tapering towards the stalk. Skin, rather thick, light red, and hairy.
Flavour, very rich, vinous, and sweet. Bush, very erect, and a good
bearer. This is known in Scotland by the name of ‘ Ironmonger.”’
262 THE FRUIT MANUAL.
RED MOGUL.—Small and roundish oblong. Skin, thin, red, with
a mixture of green, and hairy. Of first-rate quality. Bush, spreading,
and a good bearer ; leaves, smooth, by which it is distinguished from
Ironmonger.
RED OVAL.—Large and oval. Skin, red, and hairy. Of first-rate
quality. Bush, spreading.
RED ROBIN (Jaques).—Fruit, plump, of medium length. Skin,
hairy, dark brownish red. Flavour, good. In 1852 it weighed 28 dwt.
10 gr.
Bush, an excellent bearer, makes erect wood, and is a free grower.
An early variety.
RED WALNUT (Murrey; Eckersley’s Double-bearing).—Medium
sized, obovate. Skin, red, and downy. An early variety. Of second-
rate quality. Bush, spreading.
RED WARRINGTON (Aston; Aston Seedling ; Volunteer).—Above
medium size, roundish oblong. Skin, red, and hairy. A first-rate late
variety, and highly esteemed for preserving. Bush, pendulous.
REGISTRAR (Wilkinson).—Fruit, long. Skin, hairy, dark purplish
red. Flavour, good.
The bush bears freely, and is spreading. A new early variety.
RICARDS (Poulson).—Fruit, round and well formed, from 12 to 14
eighths in length, and 42 to 54 inches in circumference. Skin, a little
hairy, bright deep red. Is rather late. Flesh, rather coarse, but of
good flavour. In 1852 it weighed 27 dwt. 10 gr.
Bush, large and spreading, bears freely, makes long, slender, pendu-
lous wood. This is a rather late variety.
RIFLEMAN (Leigh), (Alcock’s Duke of York; Yates’ Royal Anne ;
Grange’s Admirable).—Large, roundish. Skin, red, and hairy. A first-
rate late variety. Bush, erect, and a good bearer.
RINGLEADER (Johnson).—Large and oblong. Skin, red, and
smooth. A second-rate variety. Bush, pendulous.
ROARING LION (Farrow) (Great Chance).—Very large, oblong.
Skin, red, and smooth. A second-rate variety as to flavour, but one of
the largest in size. Bush, pendulous.
ROB ROY.—Medium sized, obovate. Skin, red, and hairy. A first-
rate variety, .and very early. Bush, erect.
ROCKWOOD (Prophet).—Large and roundish. Skin, yellow, and
hairy. Flavour, second-rate. Bush, erect.
GOOSEBERRIES. 268
ROUGH GREEN (Duiton).—Fruit, plump, of medium length.
Skin, hairy, pale green. Flavour, good. In 1852 weighed 27 dwt.
19 gr.
Bush, bears freely ; makes stiff, short-jointed, prickly wood, and is of
a small erect habit. A useful early variety, but does not make bush
sufficient for general purposes.
ROUGH RED (Little Red Hairy; Old Scotch Red; Thick-skinned
FRed).—Small and round. Skin, red, and hairy. A first-rate variety,
of excellent flavour, and highly esteemed for preserving. Bush,
spreading.
Rough Yellow. See Sulphur.
Round Yellow. See Rumbuilion.
ROYAL WHITE.—Small and round. Skin, white, and hairy. A
first-rate dessert variety. Bush, erect.
RUMBULLION (Yellow Globe; Round Yellow).—Small and
roundish. Skin, pale yellow, and downy. Flavour, of second-rate
quality. Bush, erect, and a great bearer; and the fruit much grown
for bottling.
RUMBULLION, GREEN.—Small and round. Skin, green, and
hairy. Flavour, second-rate. Bush, erect.
SAFETY (Rhodes).—Fruit, long and tapering, from 13 to 15 eighths
long, and 4} to 43 inches in circumference. Skin, smooth and thin,
very pale green. Flesh, tender and well flavoured.
A large spreading bush, an abundant bearer, and makes long wood.
SCOTCH NUTMEG.—Medium sized, roundish. Skin, red, hairy,
or downy. Flavour, second-rate. Bush, erect.
SHAKESPERE (Denny).—Large and roundish. Skin, red, and
hairy. Of first-rate flavour. Bush, erect.
SHEBA QUEEN (Crompton).—Large and obovate. Skin, white,
and downy. Flavour, of the first quality. Bush, erect. Very similar
to Whitesmith.
SHINER (Oliver).—Fruit, round, of medium length, the two-veined
ones rather flat-sided, but well shouldered. Skin, smooth, light green,
shaded with white. Flavour, good. In 1864 weighed 29 dwt. 10 gr.,
and in 1865, 81 dwt. 19 gr. This is the heaviest green gooseberry
ever exhibited.
Bush, large and spreading, makes long slender wood, bears freely.
SIR CHARLES NAPIER (Bayley).—Fruit, round, from 12 to 14
eighths in length, and from 43 to 5 inches in circumference. Skin,
thin, smooth, deep green, with light-coloured veins. Flesh, tender,
and of good flavour, but it is a variety little grown.
Bush, handsome, bears freely.
264 THE FRUIT MANUAL.
_ SIR GEORGE BROWN (Baker).—Fruit, long, well formed. Skin,
hairy, pale dull green, speckled with a deeper shade. Flavour, good.
In 1864 weighed 29 dwt. 7 gr. :
Makes long, vigorous wood, and forms a large spreading bush.
Sir Sidney Smith. See Whitesmith (Woodward’s).
SLAVE (Sharples).—Fruit, long, tapering towards the stalk, from
13 to 15 eighths in length, and from 4} to 43 inches in circumference,
Skin, thin, smooth, dark green. Flesh, very tender, of good flavour.
Rather late. A new variety, which, in 1863, weighed 24 dwt. 17 gr.
Bush, large, bears freely, and makes long wood of a medium strength,
SLAUGHTERMAN (Pigott) —Fruit, long. Skin, thin, and a little
hairy, very dark mottled red. Flavour, good. In 1852 it weighed
30 dwt.
The bush is an excellent bearer, makes slender wood, a little
pendulous. Early.
Small Dark Rough Red. See Small Rough Red.
SMALL RED GLOBE (Smooth Scotch).—Small and roundish.
Skin, smooth, and red. Of first-rate quality, and with a sharp, rich
flavour. Bush, erect.
SMALL ROUGH RED (Small Dark Rough Red).—Small and
round. Skin, red, and hairy. Of first-rate quality, and early. Bush,
spreading, and the leaves pubescent.
SMILING BEAUTY (Beaumont).—Large and oblong. Skin, thin,
yellow, and smooth. Of first-rate flavour. Bush, pendulous, and a
good bearer.
Smooth Amber. See Amber.
Smooth Green. See Green Walnut.
Smooth Red. See Turkey Red.
Smooth Scotch. See Small Red Globe.
SNOWBALL (Adams).—Medium sized, roundish. Skin, white, and
hairy. Of first-rate flavour. Bush, pendulous.
SNOWBALL (Etchells)—Fruit, round, of medium length. Skin,
hairy, creamy white. Flavour, good. In 1854 weighed 26 dwt.
22 gr.
Makes strong pendulous wood, and forms a large spreading bush,
which bears freely.
SNOWDRIFT (Hardman).—Fruit, long, tapering towards the stalk.
Skin, thick and hairy, greenish white, a little speckled. Flavour,
moderate. In 1857 weighed 27 dwt. 8 gr.
Makes strong wood, and forms a large bush, which bears freely.
GOOSEBERRIES, 265
SNOWDROP (Bratherton),—Fruit, plump, of medium length. Skin,
thin and hairy, pure white, with broad conspicuous green veins.
Flavour, first-rate; not to be surpassed. One of the most beautiful
gooseberries grown. In 1852 weighed 34 dwt. 5 gr.
Makes slender, prickly wood, and forms a large spreading bush,
which bears freely.
SOUTER JOHNNY (Cranshaw).—Fruit, very long, tapering a little
towards the stalk. Skin, smooth, bright light green. A promising
new variety. In 1865 weighed 25 dwt. 15 pr.
Bush, spreading, makes long, vigorous wood, and bears freely. A
late kind.
SPEEDWELL (Poulson).—Fruit, plump, of medium length. Skin,
very hairy, bright light red. Flavour, first-rate. In 1864 it weighed
29 dwt. 4 gr. This is an early variety. The bush is large, and makes
vigorous, erect wood. An excellent bearer.
SPORTSMAN (Chadwick).—Large and obovate. Skin, dark red,
and smooth. Flavour, second-rate. Bush, spreading.
STELLA (Leicester).—Fruit, long, oval. Skin, smooth, dull light
yellow. Flavour, good. In 1864 weighed 25 dwt.
Bears freely, makes vigorous wood, and forms a large bush.
STOCKWELL (Duke).—Fruit, long, oval. Skin, smooth, bright
green. Flavour, good. In 1864 weighed 30 dwt. 18 gr.
Bush, makes slender wood, and is of medium size, and spreading.
SULPHUR (Rough Yellow).—Small and roundish. Skin, yellow,
and hairy. Flavour, of first-rate quality. Bush, erect, and the leaves
not pubescent, by which it is distinguished from Early Sulphur.
SURPRISE (Moscroft)-—Fruit, very long and well-formed. Skin,
smooth, pale light green. Flavour, good. In 1863 weighed 27 dwt.
2er. Bush, spreading, and bears freely.
TALFOURD (Penson).—Fruit, plump and handsome, of medium
length. Skin, smooth, dark red, with light pink coloured veins.
Flavour, good. Weighed in 1864, 29 dwt. 8 gr.
Bush, large and spreading, an excellent bearer, makes vigorous wood,
a little pendulous. Late.
TALLY HO (Riley).—Fruit, long oval. Skin, hairy, greenish white.
Flavour, moderate. In 1852 weighed 26 dwt. 18 gr.
Makes strong, prickly wood. A good bearer, and forms a large bush.
TANTIVY (Leicester)—-Fruit, long, tapering towards the stalk,
from 13 to 15 eighths in length, and 44 to 43 inches in circumference.
Skin, thick, smooth, light green. Flesh, coarse, but of excellent
flavour. ;
A variety but little grown; makes slender wood, and forms a medium
sized bush.
266 THE FRUIT MANUAL.
TELEGRAPH (Poulson).—Fruit, long, and flat-sided, with broad,
square shoulders. Skin, smooth, deep bright green, with light veins.
Flavour, good. Bears freely.
Bush, makes stiff, short-jointed wood. A late variety.
Thick-skinned Red, See Rough Red.
THUMPER (Riley).—Fruit, plump, of medium length, the two-veined
ones flat-sided, with broad shoulders. Skin, smooth, green. Flavour,
first-rate. In 1848 weighed 30 dwt. 9 gr.
Bush, pendulous, and bears freely. A late variety.
THUNDER (Fairelough).—Fruit, plump, of medium length. Skin,
hairy, green. Flavour, first-rate. In 1854 weighed 27 dwt. 14 gr.
Bush, medium sized, bears freely, and makes short, jointed wood, a
little erect. A good early variety.
TIGER (Rhodes).—Fruit, long, and well-formed. Skin, smooth,
orange yellow, with veins of a lighter shade. Flavour, good.
The bush is large and spreading.
TINKER (Parks).—Fruit, long, and well formed. Skin, smooth;
colour, deep greenish yellow. In 1864 weighed 25 dwt. 18 gr.
A new variety, which bears freely, and makes a fine bush.
TOP SAWYER (Capper).—Large and roundish. Skin, pale red,
and hairy. Flavour, of second-rate quality. Bush, pendulous.
TRUMPETER (Partington).—Fruit, long, and well formed. Skin,
smooth, dull orange yellow. Flavour, good. A new variety, which in
1864 weighed 27 dwt. 6 gr.
Bears freely, and makes a fine spreading bush.
TURKEY RED (Smooth Red).—Small and obovate. Skin, smooth,
and red. Of first-rate flavour. Bush, spreading.
TWO-TO-ONE (Whittaker).— Fruit, strong veined and square
shouldered, from 13 to 15 eighths in length, and 43 to 54 inches in
circumference. Skin, hairy, thin, bright golden yellow. Flesh, tender,
and flavour, good. In 1852 it weighed 28 dwt. 8 gr.
It forms a large spreading bush, which bears freely, and makes
strong wood.
VICTORY (Lomas).—Large and roundish. Skin, red, and hairy.
Of second-rate flavour, but much esteemed for cooking. Bush,
pendulous.
VICTORY (Mather).—Large and obovate. Skin, yellow, and smooth.
Flavour, only second-rate. “Bush, spreading.
VIPER (Gorton).—Large and obovate. Skin, greenish yellow, and
smooth. Flavour, second-rate. Bush, pendulous.
GOOSEBERRIES, 267
Volunteer. See Red Warrinyton.
WEASEL (Waldon).—Fruit, plump, of medium length. Skin,
hairy, creamy white, with light green veins. Flavour, good. In 1864
weighed 24 dwt. 8 gr.
Makes slender, prickly wood, and forms a medium sized bush.
WELLINGTON’S GLORY.—Large and roundish oblong. Skin,
thin, white, and downy. Flavour, of first-rate quality. Bush, erect.
WHITE CHAMPAGNE.—Small and roundish oblong. Skin, white,
and hairy. Flavour, of first-rate quality. Bush, erect; leaves,
pubescent.
WHITE FIG.—Small and obovate. Skin, white, and smooth.
Flavour, of first-rate quality, and rich. Bush, spreading but tender.
WHITE LILY.—Medium sized, obovate. Skin, white, and downy.
Flavour, of second-rate quality. Bush, erect,
WHITE LION (Cleworth).—Large and obovate. Skin, white, and
downy. Of first-rate quality, and a good late sort. Bush, pendulous.
WHITE RASP.—Small and round. Skin, white, and smooth.
Flavour, of second-rate quality. Bush, spreading.
WHITESMITH (Woodward), (Whitesmith ; Sir Sidney Smith; Hall’s
Seedling ; Lancashire Lass ; Grundy’s Lady Lilford).—Large, roundish
oblong. Skin, white and downy. Flavour, of first-rate excellence.
Bush, erect, and a good bearer.
WILMOT’S EARLY RED.—Large and roundish oblong. Skin,
dark red, and smooth. Of second-rate quality. Bush, pendulous.
WISTASTON HERO (Bratherton).—Large and oblong. Skin,
green, and hairy. Flavour, second-rate. Bush, erect. °
WONDERFUL (Saunders).—Fruit, plump, well formed, of medium
length. Skin, smooth, dark purplish red. Flavour, good, but not first-
rate. In 1845 it weighed 33 dwt. ‘ :
The bush is medium sized, makes short jointed, stiff wood, with
bright shining leaves; breaks early in spring, and is very tender.
Yates’ Royal Anne. See Rifleman.
YAXLEY HERO (Speechly).—Large and obovate. Skin, red, and
hairy. Flavour, of first-rate quality. Bush, erect.
Yellow Amber. See Amber.
Yellow Aston. See Yellow Warrington.
YELLOW BALL.— Medium sized, roundish. Skin, yellow, and
smooth. Flavour, of first-rate quality. Bush, erect.
268
THE FRUIT MANUAL.
YELLOW CHAMPAGNE (Hairy Amber)—Small and roundish.
Skin, yellow, and hairy. Of first-rate excellence.
Yellow Globe.
See Rumbullion.
Bush, erect.
YELLOWSMITH.—Small and roundish oblong. Skin, yellow, and
hairy. Of first-rate quality, resembling Yellow Champagne.
erect.
Bush,
YELLOW WARRINGTON (Yellow Aston).—Middle sized, roundish
oblong. Skin, yellow, and hairy. Of first-rate quality. Bush,
pendulous.
York Seedling. See Glenton Green.
SELECT GOOSEBERRIES.
Those marked * are adapted for small collections.
FOR FLAVOUR.
Red.
Companion *Red Champagne Small Rough Red
*lronmonger Red Globe Speedwell
*Keens’ Seedling *Red Warrington *Turkey Red
Miss Bold - Rough Red *Wilmot’s Early Red
Raspberry Scotch Nutmeg
Yellow.
Broom Girl Glory of Ratcliff *Rockwood
Candidate Leader Rumbullion
*Karly Sulphur Moreton Hero Yellow Ball
Gipsy Queen Perfection *Yellow Champagne
Green.
Beeston Castle
General Markham
*Green Gascoigne
“Green Overall
Green Prolitic
*Bright Venus
*Crystal
Eagle
*Early White
Hedgehog
*Green Walnut
*Heart of Oak
Hebburn Prolific
Keepsake
Lofty
White,
Jenny Jones
King of Trumps
Lady Leicester
“Mayor of Oldham
Patience
Lord Eldon
Model
*Pitmaston Green Gage
Random Green
*Snowdrop
Tally Ho
White Champagne
*Whitesmith
Clayton
Conquering Hero
Catherina
Criterion
General
Green London
Antagonist
Careless
GOOSEBERRIES.
FOR SIZE.
Red.
Dan’s Mistake
Duke of Sutherland
Yellow.
Drill
Leveller
Green.
Shiner
Stockwell
White.
Freedom
Hero of the Nile
269
London
Wonderful
Mount Pleasant
Peru
Telegraph
Thumper
King of Trumps
Snowdrift
Tape by which the approximate weights of Gooseberries may be ascertained
by measurement with the callipers :—
Diameter of | Diameter of e
Width, Length, Weight.
Eighths, Highths. Dwt. Grs.
12 16 27 5
12 15 25 os
12 14 23 4
12 13 TT oe
12 11 18 13
41 16 22 16
IL 15 21 6
11 14 19 20
il 13 18 10
11 12 17 ms
11 il 15 14
ll 10 14 4
10 16 18 18
10 15 17 13
10 14 16 9
10 13 15 5
10 12 14 1
10 1L 13 22
10° 10 1l 17
10 9 10 13 t
270
THE FRUIT
MANUAL.
GRAPES.
SYNOPSIS OF GRAPES.
I. BERRIES ROUND, OR NEARLY 580.
§. * Black or Purple.
A. Muscats.t+
Angers Frontignan.
August Frontignan.
Black Frontignan.
Caillaba.
Early Black Frontignan.
July Frontignan.
Lierval’s Frontignan.
Meurthe Frontignan.
Muscat Champion.
Neapolitan Frontignan.
Purple Constantia.
Sarbelle Frontignan.
s. Not Muscats.
Aramon.
. ** Red, Tawny, or
A. Muscats.
Catawba.
Red Frontignan.
Madeira Frontignan.
B. Not Muscats.
Ahbee.
A. Muscats.
Ascot Citronelle.
Chasselas Musqué.
Citron Frontignan.
Dr. Hogg.
Duchess of Buccleuch.
Early Ascot Frontignan.
Early Auvergne Frontignan.
Early Saumur Frontignan,
Early Silver Frontignan,
Early Smyrna Frontignan.
Early White Frontignan.
Graham’s Muscat Muscadine.
Ottonel Frontignan.
Salamon’s Frontignan,
Trovéren Frontignan.
White Frontignan.
B. Not Muscats.
Buckland Sweetwater.
Calabrian Raisin.
Chaptal.
Chasselas Duhamel.
f The term “Muscats” includes, besides the true Muscats, the American Grapes
with their peculiar foxy flavour.
\ &* White, Ye
uw
Bidwill’s Seedling.
Black Corinth.
Black Damascus.
Black July.
Black Muscadine.
Black Sweetwater.
Dutch Hamburgh.
Early Black Bordeaux.
Espiran.
Fintindo.
Frankenthal.
Gros Colman.
Gros Guillaume.
Miller’s Burgundy.
Mill Hill Hamburgh.
Striped.
Aleppo.
Chasselas de Falloux.
Fendant Rose.
Gromier du Cantal.
Lombardy,
Red. Chasselas,
low, or Green,
Chasselas de Florence.
Chasselas Marés.
Chasselas Royal.
Chasselas Vibert.
Ciotat.
Duc de Malakoff.
Duke of Buccleuch.
Dutch Sweetwater.
Early Chasselas.
Early Malingre.
Ferdinand de Lesseps.
General Della Marmora.
Gros Romain.
Pitmaston White Cluster.
Prolific Sweetwater.
Royal Muscadine.
Stillward’s Sweetwater.
White Corinth.
White Frankenthal.
White Lady Downe’s.
White Nice.
White Rissling.
White Sweetwater.
271
II, BERRIES OVAL, OR NEARLY SO.
{* Black or Purple.
A. Muscats.
Black Muscat of Alexandria.
Ingram’s Hardy Prolific Muscat.
Isabella.
Jura Black Muscat.
Madresfield Court.
Mrs. Pince’s Black Muscat.
Venn's Black Muscat.
B. Not Muscats.
Alicante.
Black Champion.
Black Cluster.
Black Hamburgh.
Black Monukka,
Black Prince.
Blussard Noir.
Cambridge Botanic Garden.
Catalanesca Nera,
Chilwell Alicante.
Ferral.
Gros Maroc.
Ischia,
Lady Downe’s,
Morocco.
Morocco Prince.
iillade.
Royal Ascot.
Trentham Black.
” West’s St. Peter's.
4_-* * Red, Tawny, or Striped.
A. Muscats.
None.
A. Muscats. a
Bowood Muscat.
Canon Hall Muscat.
Muscat of Alexandria.
St. Laurent Muscat.
s. Not Muscats.
Alexandrian Ciotat.
Bicane.
Cabral.
Chaouch.
Cornichon Blane.
Early Green Madeira.
Early White Malvasia.
Ferdinand de Lesseps.
Foster’s White Seedling.
Golden Champion. ©
Golden Queen.
Aegyptische. See Black Hamburgh.
B. Not Muscats.
Barbarossa.
Purple Fontainbleau,
Schiras.
*,* White, Yellow, or Green.
Golden Hamburgh.
Grosse Perle Blanche.
Luglienga Bianca.
Marchioness of Hastings.
Mrs. Pearson.
Panse Jaune.
Reeves’ Muscadine,
Royal Vineyard.
St John’s,
Scotch White Cluster.
Syrian.
Trebbiano,
Verdelho.
Waltham Cross.
White Lisbon.
White Romain,
White Tokay.
AHBEE.—Bunches, large and thickly set. Berries, large and
round. Skin, thin, of a pale greenish yellow colour, which becomes of
a clear pale yellow, tinged with very thin dull red as it ripens. Flesh,
tirm, sweet, and without much flavour.
A showy but not highly flavoured grape; a native of India.
Aiga Passera. See Black Corinth.
272, THE FRUIT MANUAL.
ALEPPO (Chasselas Panaché; Morillon Panaché; Raisin @Alep ;
Raisin Suwisse).—Bunches, medium sized, loose, and not shouldered.
Berries, medium sized, round, of various colours, some being black,
others white or red, while some are striped with black, or red and
white ; sometimes a bunch will be half white and half black; and
others are wholly white or wholly black. The flesh is inferior in
flavour.
The vine succeeds in a warm vinery, but requires the hothouse
to bring it to perfection. The leaves are striped with green, red, and
yellow.
ALEXANDRIAN CIOTAT.—Bunches, large, long, and loose, with
narrow shoulders. Berries, oval. Skin, thin, pale yellow, but becoming
of an amber colour as the fruit are highly ripened, and covered with
numerous russety dots. Flesh, firm and breaking, juicy, and well
flavoured.
Ripens with the heat of a vinery. A good bearer, but the bunches
set badly.
This is in all respects similar to the Muscat of Alexandria in the
fruit, but has no Muscat flavour.
Alexandrian Frontignan. See Muscat of Alexandria.
ALICANTE (Black Lisbon; Black Portugal; Black Palestine ;
Black Spanish; Black St. Peter's; Black Tokay ; Black Valentia ;
Meredith's Alicante; St. Peter's; Espagnin Noir; Alicantenwein ;
Blauer von Alicante ; Sanct Peter's Traube ; Schwarzer Spanischer).—
Bunches, large, and sometimes shouldered, frequently cylindrical and
long, occasionally broadly ovate, and always well set. Berries, large,
perfectly oval or olive-shaped, jet black, and covered with a thin blue
bloom. Skin, tough and membranous, but not too thick. Berry stalks
less than half an inch long, very slightly and thinly warted, and with
a small receptacle. Flesh, very tender, adhering a little to the skin,
juicy, and with a flavour similar to that of Black Hamburgh. Seeds,
rather large, varying from one to three in each berry, and attached to
a seed-string tinged with red.
A fine large showy grape, both in bunch and berry, which hangs
remarkably well, and is an excellent late variety.
I have been thus minute in the description of this grape because of the great
confusion that exists as to the varieties bearing this name. It is the Alicante of
Speechly, and it is also the true Black St. Feter’s (not West’s St. Peter's), and in
my investigations of the vineyards of the south of France I have found it under
the name of Espagnin Noir.
The name of Alicante is given to several varieties of grapes in the south of
France and in the Peninsula, but is not applicable to any variety in particular. In
the department of Gard, it is applied to Gromier du Cantal; in Andalusia to the
Tintilla and Tinto; in Provence to Mourvéde; and in the Eastern Pyrenees to
Matara, Then the Alicante of Bouches-des-Rhéne vineyards is the Granaza of
Arragon, and Granache of Eastern Pyrenees; while, in the neighbourhood of
Alicante, the name is given to two or three different sorts. In Great Britain
Black Prince is somctimes, but erroneously, called Alicante ; and the variety which
in the second edition of this work was called Kempsey <Alicante, I have discovered
to be nothing else than the Morocco.
GRAPES. 273
Alicantwein. See Alicante.
Amber Muscadine. See Royal Muscadine.
ANGERS FRONTIGNAN (Muscat Noir d’Angers).— Bunches,
medium sized, compact, and shouldered. Berries, about medium size,
round. Skin, dark purple, covered with thick blue bloom. Flesh,
tender, juicy, richly flavoured, and with a powerful Muscat aroma.
This is a first-rate grape, ripening earlier than Black Hamburgh,
and requiring the same treatment. The vine is a strong grower and a
free bearer.
It was raised at Angers by M. Vibert.
Ansley’s Large Oval. See Morocco.
Arkansas. See Catawba.
ARAMON (Burchardt’s Prince; Plant Riche; Ugni Noir).—
Bunches, with a long, herbaceous, brittle stalk; large, long, and taper-
ing, and well set. Berries, large, round, with a few that are occasion-
ally inclining to oval. Skin, thick, of a deep black colour, and covered
‘with a dense bloom. Flesh, tender, juicy, melting, rich, and vinous.
A first-rate late grape, which requires artificial heat to bring it to
perfection. It hangs very late, and in the months of February and
March it is one of the most sprightly flavoured sorts in cultivation. The
leaves die pale yellow.
This is extensively cultivated in Languedoc and Provence, on account
of its great fertility and the large quantity of wine that it yields; but
the wine is not of a high character, being principally the vin ordinaire
of that part of the country. The stalks of the bunches are so brittle
that the vintagers do not use a knife when gathering them, but simply
break them off with the hand. It delights in a deep alluvial soil. j
ASCOT CITRONELLE.—Bunches, a foot long, not shouldered, or
very slightly so. Stalks, stout. Berries, medium sized, round, with
stout, warted berry stalks. Skin, white, covered with thin bloom, and
marked with a distinct style-point at the apex. Flesh, tender, very
rich, and finely favoured, with an admixture of citron and muscat.
A very fine grape, raised by Mr. Standish, of Ascot, from Blane de
Saumur, crossed with Muscat Citronelle. It resembles White Frontignan
in the bunch.
AUGUST FRONTIGNAN (Muscat d’ Aott).—Berries, medium sized,
round, inclining to oval. Skin, deep purple. Flesh, very rich and
juicy, with a slight Muscat aroma.
An early grape, ripening about the end of August. The vine forms
a dwarf bush, and on that account is well adapted for pot culture, but
it is a delicate grower. It ripens against a wall in the open air.
Raised by M. Vibert, of Angers. It has a small indifferent little bunch, and its
earliness is its only recommendation.
T
274 THE FRUIT MANUAL.
August Traube. See Black July.
Bammerer. Seo Black Hamburgh.
BARBAROSSA (Brizzola; Rossea ; Uva Barbarossa).—Bunches,
medium sized, shouldered. Berries, slightly oval, or obround. Skin,
thin and delicate, of a grizzly colour, or pale red, covered with a thin
grey bloom. Flesh, delicate, juicy, sweet, and with somewhat of a
Royal Muscadine flavour, but very much richer. Gallesio says it is
“the king of dessert grapes.”
This is a very fine dessert grape.
The grape which has been grown in this country for some years under the name
of Barbarossa is a totally different variety. Its correct name is Gros Guillaume,
and it is black, while the Barbarossa is, as its name implies, a rose-coloured or
grizzly grape.
Barbaroux. See Gromier du Cantal.
Bar-sur-Aube. See Harly Chasselas.
Bec d’Oiseau. See Cornichon Blanc.
BICANE (Vicane).—The bunches are large and well set, and of an
ovate shape. The berries are large and roundish oval. Skin, white,
very thin and tender, so as to show the texture of the flesh through,
and covered with very thin white bloom. Flesh, tender, very juicy,
and melting, with a fine Black Hamburgh flavour.
A very fine white grape of great merit, both for the size of the bunch,
the flavour of the berries, and its earliness. It ripens about the same
time as the Sweetwater, and before the Royal Muscadine. The Panse
Jaune is frequently and erroneously called Bicane on the Continent.
BIDWILL’S SEEDLING.— Bunches, large, long, loose, and
shouldered. Berries, large and round. Skin, thin, quite black, and
covered with a thin blue bloom. Flesh, tender, melting, and juicy,
but with a most disagreeable earthy flavour, which seems peculiar to
it, as I have never met with this variety without it.
It ripens very well against a wall, in the West of England, by the
end of October. The leaves die yellow.
It was raised by Mr. J. C. Bidwill, of Exeter, and was first exhibited by
Messrs, James Veitch & Son, at a meeting of the British Pomological Society in
October, 1858.
Bilsenroth. See Black Hamburgh.
Black Alicante. See Alicante.
Black Burgundy. See Black Cluster.
BLACK CHAMPION.—Bunches, with short, thick stalks, not
shouldered, thickly set. Berries, large, roundish oval. Skin, thin,
black, or dark purple, covered with fine thin bloom. Flesh, tender,
but somewhat firm, very juicy, rich, and sweet; having rarely any
seeds, or more than one.
This is about a fortnight earlier than Black Hamburgh in the same
GRAPES. 275
house, and always colours better and more freely than that varioty ;
the berry is also more oval, and the wood shorter jointed. Ripens in
a cool vinery.
This and Mill Hill Hamburgh are sometimes called Champion Hamburgh,
and hence the one is often taken for the other. They are, however, very distinct
kinds, and can easily be distinguished, for the berries of Black Champion are oval,
while those of Mill Hill Hamburgh are round and sometimes oblate. The foliage
of the latter is also paler, and appears flaccid when hanging on the vine.
BLACK CLUSTER (Black Burgundy; Black Morillon; Bur-
gundy; Blaver Cléivner; Early Black; Morillon Noir; Pineau;
Schwarzer Riessling).—Bunches, small, very compact, cylindrical,
and occasionally shouldered. Berries, generally oval, inclining to
roundish. Skin, thin, blue-black, covered with blue bloom. Flesh,
juicy, sweet, and richly flavoured.
Ripens well against a wall in the open air, and is one of the best
for this purpose. The bunches are larger than those of Miller’s
Burgundy.
This is one of the varieties most extensively cultivated for wine on the Rhine
and the Moselle, and it also furnishes the greater part of the Champagne and Bur-
gundy wines.
Black Constantia. See Purple Constantia.
BLACK CORINTH (Currant; Corinthe Noir; Passolina Nera;
Aiga Passera ; Zante).—Bunches, compact, small, and short. Berries,
small and round, not larger than a pea, with some larger ones inter-
spersed. Skin, thin, black, and covered with blue bloom. Flesh,
juicy, sweet, richly flavoured, and without seeds.
It produces small, insignificant bunches and berries, and though the
fruit is of good flavour, it is a variety which is grown more for curiosity
than for any merit it possesses. It requires the heat of a vinery.
It is from the Black Corinth that the “ currants” of the grocers are produced,
and “currant” is merely a corruption of corinth. It is extensively grown in
Zante and Cephalonia, and the fruis when gathered is simply dried on the
ground in the sun, and this accounts for the presence of small stones and earth
found in grocers’ currants, necessitating their being washed before they are used.
BLACK DAMASCUS (Damascus; Worksop Manor).—Bunches,
large and loose. Berries, large and round, interspersed with others of
small size. Skin, thin, but tough, of a deep black colour. Flesh,
juicy, sweet, and richly flavoured.
A first-rate late grape, requiring the heat of a hothouse to bring it
to perfection.
I have not been able to ascertain the original name of this grape, but it was
called Black Damascus by Speechly, who was the first to describe it, from having
been introduced to this country from Damascus by Edward, ninth Duke of Norfolk,
and cultivated at Welbeck many years prior to his decease in 1777.
BLACK FRONTIGNAN (Muscat Noir; Muscat Noir Ordinaire ;
Sir William Rowley’s Black).—Bunches, pretty large, cylindrical, some-
what loose, and occasionally shouldered. Berries, small, round, and
r2
276 THE FRUIT MANUAL.
unequal in size. Skin, thin, blue-black, and covered with blue bloom.
Flesh, firm, red, and juicy, with a rich vinous and musky flavour.
Ripens against a wall in favourable situations and in warm seasons,
but is generally grown in a vinery.
BLACK HAMBURGH (Garnston Black Hamburgh; Hampton
Court; Knevett’s Black Hamburgh ; Red Hamburgh ; Richmond Villa ;
Warner’s Hamburgh ; Muscatellier Noir; Blauer Trollinger ; Fleisch-
trauben; Bocksaugen; Bilsenroth ; Hammelshoden; Hudler; Strathu-
traube ; Mohrentutten ; Rother Maltheser ; Schwarzwélscher ; Pommerer ;
Bammerer ; Weissholziger ; Trollinger ; Blauer Wingertshiéuser; Welke
Burgundske ; Welko modre; Aegyptische ; Grosser Burgunder ; Bock-
shoden; Schliege ; Huttler ; Frankenthaler).—Bunches, large, broadly
shouldered, conical, and well set. Berries, roundish-oval. Skin, thin,
but membranous, deep blue-black, covered with blue bloom. Flesh,
rather firm, but tender, very juicy, rich, sugary, and highly flavoured.
This highly popular grape succeeds under every form of vine culture.
It ripens against a wall, in favourable situations, in the open air; it
succeeds well in a cool vinery; and it is equally well adapted for
forcing. The vine is a free bearer; and the fruit will hang, under
good management, until January and February. The leaves die yellow.
The Frankenthal, or, as it is sometimes called, Victoria Hamburgh, is now very
frequently met with in gardens under the name of Black Hamburgh, from which
it is distinguished by its much larger bunches, round hammered berries, which
have a thicker skin, and the more robust growth of the vine.
I have been considerably puzzled by an examination of the distinguishing
characteristics of the two grapes called Black Hamburgh and Frankenthal, At
one time I have thought I detected distinctions which were at once well defined
and fixed, and at another these seemed to disappear ; and the two were so similar
as to suggest a suspicion that they were identical; and this has arisen with the
same vines after a succession of years’ fruiting. The Black Hamburgh, and indeed
all grapes, are very easily affected, both in form and flavour, by the soil in which
they are grown and the treatment to which they are subjected ; and I think those
slight distinctions which we often see are not permanent. I have watched this
subject with some care, and I have remarked the same vine will in one year
produce berries which are perfectly round, and in another they will be distinctly
oval. This is also frequently observed in the White Muscat of Alexandria, In
one year the berries are roundish oval, and in another they are long oval, and
frequently with a contraction at the stalk end, giving it a pear shape.
But I do not think the varieties of form in the Black Hamburgh are altogether
due to soil and cultivation. It is one of those fruits which, like the Peach Apricot,
and Green Gage Plum, reproduce themselves occasionally from the seed with slight
variations, and some of the different forms may arise in this way. There is no
doubt that the Victoria Hamburgh, which has of late years been identified with
Frankenthal, is one of these, and a very superior one.
The Black Hamburgh was imported from Hamburgh by John Warner, a
London merchant who lived at Rotherhithe, and cultivated a large garden, in
which was a vineyard, in the early part of last century. It is from this circums
stance that it takes its name of Hamburgh and Warncr’s Hamburgh. A fanciful
story has been published about it having been brought direct from the Alhambra
in Spain, and that the name now adopted is a corruption of that. I doubt very
much if it is a Spanish grape. I am rather inclined to think that it has come
from the East, as I can trace it by its synonyms through Hungary and the whole
of Germany ; und my esteemed friend, the late Comte Odart, remarks that it is
GRAPES. 277
met with from Strasburg to Vienna and Pesth, and that it may be called the
national grape of the Germans, the Belgians, and the Dutch. He might have
included the English also. On looking at the synonyms one is struck with the
prevalence of German and Hungarian names over the very few of French, Spanish,
or Portuguese, and this tends to show that it is more known in the East than in
the West. In fact, it is hardly known at all in France except under its English
and German names of Black Hamburgh and Frankenthal, It is very difficult to
ascertain of what country it is a native.
The largest bunch of Black Hamburgh ever grown was that grown by Mr.
Hunter, gardener to the Earl of Durham at Lambton Castle, and exhibited at
Belfast in 1874, which weighed 21 Ibs. 12 oz.
BLACK JULY (Karly Black July; July; Dela Madeleine ; Made-
leine Noire; Morillon Hatif ; Raisin de Juillet; Raisin Précoce; De St.
Jean; August Traube ; Jacob’s Traube).—Bunches, small and cylin-
drical. Berries, small and round. Skin, thick, deep purple, covered
with blue bloom. Flesh, sweet and juicy, but not highly flavoured.
The great recommendation of this variety is its earliness, and the
facility with which it ripens against a wall in the open air. The
flowers are tender, and, consequently, unless grown in a cool vinery,
the bunches are loose, and the berries thin; but when protected the
plant produces close, compact bunches, and is an excellent bearer.
Although this is the earliest grape, it is not so highly flavoured as
Black Cluster and Miller’s Burgundy.
Black Lisbon. See Alicante.
Black Lombardy. See West's St. Peter's.
BLACK MONUKKA.—Bunches, very large, shouldered, and thickly
set. Berries, singularly shaped, being like monster barberries, obovate-
oblong. Skin, of a deep dull chestnut colour, very thin, adhering
closely to the flesh, which is firm, crisp, and very juicy, with a sweet
and very rich flavour, more so than Black Hamburgh.
This is a remarkable looking grape, and may be eaten with pleasure,
being entirely without seeds. The vine is a vigorous grower and a
great bearer, and is highly deserving of cultivation. The leaves die
dull reddish brown.
Black Morillon. See Black Cluster.
Black Morocco. See Morocco.
Black Muscadel. See Morocco.
BLACK MUSCADINE (Black Chasselas; Chasselas Noir).—
Bunches, medium sized, compact. Berries, about medium sized,
round, inclining to oval. Skin, thick, deep purplish black, covered
with blue bloom. Flesh, juicy, sweet, sugary, and richly flavoured.
When well ripened this is an excellent grape, and has a trace of
musky aroma in its flavour; but to obtain it thus it requires to be
grown in a warm vinery.
278 ‘THE FRUIT MANUAL.
BLACK MUSCAT OF ALEXANDRIA (Muscat Hamburgh ; Red
Muscat of Alexandria; Snow’s Muscat Hamburgh).—Bunches, large
and shouldered. Berries, large and oval, or roundish-oval. Skin,
tough, but not thick, dark reddish purple, covered with thin blue
bloom. Flesh, rather melting, very juicy, rich, and sugary, and with
an exquisite Muscat flavour.
A delicious grape. The berries are rather smaller than those of the
White Muscat of Alexandria, but are equally rich in flavour, and ripen
more easily. It may be grown either in a warm vinery or a hothouse ;
but the latter is not indispensable.
This grape had become very scarce until it re-appeared under the name of
Snow’s Muscat Hamburgh. It was re-introduced by Mr. 8, Snow, gardener to
Lady Cowper, Wrest Park, Bedfordshire.
Black Palestine. See Alicante.
Black Portugal. See Alicante.
BLACK PRINCE. (Boston; Pocock’s Damascus; Langford’s In-
comparable; Sir A. Pytches’ Black ; Steward’s Black Prince).—Bunches,
long, and generally without shoulders, but occasionally shouldered.
Berries, above medium size, oval. Skin, thick, deep purplish black,
covered with thick blue bloom. Flesh, white or greenish, tender,
very juicy, with a rich, sugary, and sprightly flavour.
This is a grape of first-rate quality, ripens well in a cool vinery, or
against a wall, in favourable situations, and always colours well.
The vine is a good bearer; the leaves in autumn die off purple.
Black St. Peter’s. See Alicante.
Blacksmith’s White Cluster. See Scotch White Cluster.
Black Spanish. See Alicante.
BLACK SWEETWATER ( Waterzoet Noir).—Bunches, small, short,
and compact. Berries, round. Skin, very thin and black. Flesh,
tender, juicy, and very sweet, but has little aroma or richness.
This succeeds well against a wall, where it ripens early, or in a cool
vinery; but it is impatient of forcing, and the berries are liable to
crack when subjected to too much heat.
Black Tokay. See Alicante.
Black Tripoli. See Frankenthal.
Black Valentia. See Alicante.
Blane Précoce de Kienzheim. See Early White Malvasia.
Blanche. See St. John’s.
Blauer von Alicant. See Alicante.
Blauer Clivner. See Black Cluster.
Blauer Miillerrebe. See Miller’s Burgundy.
Blauer Trollinger. See Black Hamburgh.
GRAPES. 279
Blauer Wingertshéuser. See Black Hamburgh.
BLUSSARD NOIR.—Bunches, about medium size, not so large as
those of Black Hamburgh, and not shouldered. Berries, medium
sized, roundish-oval. Skin, tender, dark brownish red, almost black,
covered with thin bloom. Flesh, tender, juicy, and agreeably but not
richly flavoured.
The vine is a very strong grower, and bears freely, and has a fine,
robust, and healthy constitution, and might prove useful as a stock on
which to graft other varieties. The leaves die off yellow.
Bocksaugen. See Black Hamburgh.
Bockshoden. See Black Hamburgh.
Boston. See Black Prince.
Bouadlés. See Cillade.
BOWOOD MUSCAT (Tynningham Muscat).—This is a seedling
raised from Muscat of Alexandria, to which it bears a close resem-
blance ; but it differs from its parent in setting its fruit better, and in
being a better bearer.
1
Brizzola. See Barbarossa,
BUCKLAND SWEETWATER.—Bunches, large, shouldered, and
well set ; heart-shaped. Berries, large, round, inclining to oval. Skin,
thin, transparent, pale green, becoming pale amber when ripe. Flesh,
tender, melting, and very juicy, sweet, and well flavoured. Seeds,
rarely more than one in each berry.
This is a very excellent and valuable early white grape, producing
large bunches. It ripens well in an ordinary vinery, and is of a very
hardy constitution.
Burchardt’s Amber Cluster. See Karly White Malvasia.
Burchardt’s Prince. See Aramon.
Burgundy. See Black Cluster.
Busby’s Golden Hamburgh. See Golden Hamburgh.
CABRAL.—Bunches, medium sized, not shouldered, well set.
Berries, very large, roundish-oval. Skin, yellowish white, tough, and
membranous, covered with thin white bloom. Berry-stalks very short,
thick, and warted, having a very large warted receptacle. Flesh, firm,
very juicy, rather sweet, and inclining to be rich when highly ripened,
but generally with a watery juice and a poor Sweetwater flavour.
A beautiful and showy grape, requiring a high temperature to have
it in perfection. The leaves die off yellow.
CAILLABA (Caillaba Noir Musqué).—-Bunches, small, cylindrical,
and with a short shoulder. Berries, rather below medium size, round.
280 THE FRUIT MANUAL.
Skin, thin, but membranous, black. Flesh, rather firm, juicy, and
sweet, with a fine Muscat flavour.
This is a good form of Black Frontignan, moderately early, and
Tipens in a cool vinery about the beginning or middle of September.
The vine is delicate, and requires high cultivation.
CALABRIAN RAISIN (Raisin de Calabre).— Bunches, large,
slightly shouldered, long, and tapering, sometimes upwards of a foot
in length. Berries, large, quite round. Skin, thick, but so transpa-
rent that the texture of the flesh and the stones are distinctly visible ;
white. Flesh, moderately firm, with a sugary juice and good flavour.
This is a late and long-hanging grape, forming an excellent white
companion to West’s St. Peter’s, It is not of first-rate quality as to
flavour, but is, nevertheless, a valuable grape to grow on account of its
late-keeping properties. The vine is a strong grower and a good
bearer; succeeds in a cool vinery, and will also stand a good deal of
heat. The leaves die off yellow.
CAMBRIDGE BOTANIC GARDEN.—This has been said to be
identical with Black Prince, with which it is in many instances con-
founded; but it differs from that variety in having shorter and much
more compact bunches. Bunches, rarely shouldered. Berries, large
and oval. Skin, brownish black. Flesh, firm, juicy, sweet, and
highly flavoured ; with from two to three seeds in each berry, while.
in Black Prince they vary from three to five.
An excellent out-door grape, ripening well against a wall, and well
adapted for a cold vinery. Mr. Rivers has found it well suited for pot
culture.
Campanella Bianca. See Royal Muscadine.
CANON HALL MUSCAT.—This differs from its parent, the Muscat
of Alexandria, in having better set and more ‘tapering bunches, and
rather larger and rounder berries. The vine is of more robust growth,
and the flowers have six, and sometimes seven, stamens ; but the fruit
is not so highly flavoured as that of Muscat of Alexandria.
CATALANESCA NERA.—Bunches, large, long, tapering, and
shouldered. Berries, olivoid, berry-stalks dark purple. Skin, thick,
jet black, covered with a blue bloom. Flesh, very firm, and, when
allowed to hang till the spring, very rich and vinous.
A first-rate, late-hanging grape, the rich flavour of which is not
apparent till the fruit has hung till about January and February. It
does very well in an ordinary vinery, but is better in a Muscat house.
The vine is a very robust grower, and the leaves, which are very
handsome, die off pale yellow.
CATAWBA (Arkansas ; Catawba Tokay; Lebanon Seedling; Red
Murrey ; Singleton).—Bunches, medium sized, shouldered. Berries,
GRAPES. 281
medium sized, round. Skin, thick, pale red, becoming a deeper colour
as it ripens, and covered with a lilac bloom. Flesh, somewhat glutin-
ous, juicy, sweet, and musky.
‘A popular American dessert grape, and used also for wine. It is
very productive, and very hardy.
Cevana Dinka. See Grizely Frontignan.
Champion Hamburgh. See Black Champion and Mill Hill Ham-
burgh.
Champion Hamburgh Muscat. See Muscat Champion.
CHAOUCH. (Chavoush).—Bunches, about nine inches long, very
loose, tapering, and shouldered. Berries, large and oval. Skin, of a
pale amber colour when quite ripe, thin, and adhering closely to the
flesh. Flesh, firm, juicy, and agreeably flavoured.
A second-rate grape, introduced from the Levant. It sets its fruit
very badly, both when forced in this country, and also on the shores
of the Mediterranean, where I have seen it in a very miserable con-
dition.
CHAPTAL.—Bunches, large. Berries, large and round, inclining
to oval. Skin, white. Flesh, juicy and sweet.
This is a new French grape of excellent quality, well adapted for a
cool vinery, where it ripens about the middle of September. The vine
is a great bearer, and, according to Mr. Rivers, is well adapted for pot
culture.
Charlesworth Tokay. See Muscat of Alexandria.
Chasselas. See Royal Muscadine.
Chasselas de Bar-sur-Aube. See Farly Chasselas.
Chasselas Blanc. See Royal Muscadine.
Chasselas Doré. See Royal Muscadine.
Chasselas Duc de Malakoff. See Duc de Malakoff.
CHASSELAS DUHAMEL.—This is, in all respects, very much
like Chasselas Vibert, and was raised in the same batch of seedlings.
CHASSELAS DE FALLOUX (Chasselas Rose de Falloua; Chas-
selas Rose Jalabert; Chasselas Rouge Royal; Chasselas de Negrepont).
—Bunches, long and compact. Berries, large, round, and somewhat
flattened. Skin, tough, of a pale yellow colour at first, but gradually
changing to a pale red. Flesh, firm, juicy, sweet, and refreshing,
with a distinct trace of Muscat flavour.
The vine is a great bearer, and well suited for pot culture. The
fruit ripens in September in an ordinary vinery.
Chasselas Hatif de Teneriffe. See Royal Muscadine.
282 THE FRUIT MANUAL.
CHASSELAS DE FLORENCE.—Bunch, small, cylindrical, and
loose. Berries, small, partly white, and partly of a pale grizzly colour.
Skin, thin, and transparent, showing the veins and the seeds through
it. Flesh, very tender and sweet, with a thin Sweetwater flavour.
This is a form of the Royal Muscadine, which ripens under the same
treatment as that variety, but it is really not worth cultivation.
Chasselas de Fontainbleau. See Royal Muscadine,
Chasselas Hatif de Tonneins. See Early White Malvasia.
Chasselas Impérial Précoce. See Prolific Sweetwater.
Chasselas de Jerusalem. See Frankenthal.
Chasselas de Montauban. See Prolific Sweetwater.
CHASSELAS MARES.—A superior form of Royal Muscadine, with
much larger berries, and very early.
CHASSELAS MUSQUE (Josling’s St. Alban’s; Muscat Mus-
cadine; Muscat Fleur d’Oranger; Muscat de Jesus; Tokai Musqué).
—Bunches, long, tapering, rather loose, and shouldered. Berries,
above medium size, round. Skin, greenish white, changing to pale
amber when highly ripened, and covered with a delicate white bloom.
Flesh, firm, rich, sugary, and with a high Muscat flavour.
A most delicious grape of first-rate quality. It may be grown either
in a cool or warm vinery; but the berries are very liable to crack,
unless the vine is growing in a shallow border, and the roots and
atmosphere of the house are kept moderately dry when the fruit is
ripening. It is rather an early variety, and ripens in a vinery in the
beginning of September.
Chasselas Musqué de Sillery. See Salamon’s Frontignan.
Chasselas de Negrepont. See Chasselas de Falloux.
Chasselas Panaché. See Aleppo.
Chasselas Rose de Falloux. See Chasselas de Fallous.
CHASSELAS ROYAL.—Mr. Rivers has a variety under this name
which he describes as ‘‘ Berries, round, large, of a pale amber when
ripe. Bunches, short and thick, with shoulders. A great bearer. A
new and excellent grape.”
Chasselas Rose Jalabert. See Chasselas de Falloux.
Chasselas Rouge. See Red Chasselas.
Chasselas Rouge Foneé. See Red Chasselas,
Chasselas Rouge Royal. See Chasselas de Falloux.
CHASSELAS VIBERT.—Bunches, long, cylindrical, and well set.
Berries, large and round. Skin, thin and transparent, yellowish white,
but, when highly ripened, of a fine pale amber colour, and sometimes
GRAPES. 2838.
with a rosy tint. Flesh, firm, juicy, sweet, and sprightly, but not
rich,
This, in the form and size of the bunches and berries, resembles the
Prolific Sweetwater ; but it is readily distinguished from all the Sweet-
waters, to which section it belongs, by the bristly pubescence of its
leaves, both above and beneath. I have found it about eight days
earlier than Royal Muscadine. The vine is hardy and prolific, and
well adapted for pot culture. It may be grown in a cool vinery.
The leaves die yellow.
Chasselas Violet. See Red Chasselas.
Chavoush. See Chaouch.
CHILWELL ALICANTE.—Bunches, large, nine inches to a foot
long, broad shouldered, and with very stout stalks. Berry-stalks,
long, slender, and slightly warted. Berries, large, an inch or more
in length, oblong or oval. Skin, thick and membranous, quite black,
covered with thin bloom. Flesh, tender and very juicy, sweet, and
richly flavoured. Seeds, rarely more than two, and generally only one.
A very excellent grape, superior to the Alicante, from which it was
raised, and with long oval berries like Morocco.
A seedling raised from Alicante by Mr. Pearson, of Chilwell, near Nottingham,
and which first fruited in 1871.
CIOTAT (Malmsey Muscadine ; Parsley-leaved ; Raisin d Autriche ;
Petersilien Gutedel)—Bunches, medium sized, not quite so large as
those of Royal Muscadine, shouldered and loose. Berries, medium
sized, round, uneven, with short, thin stalks. Skin, thin, greenish
yellow or white, covered with bloom. Flesh, tender, sweet, and with
the flavour of Royal Muscadine, of which this variety is a mere form,
differing in having the leaves very much cut. It ripens in a cool vinery.
CITRON FRONTIGNAN (Muscat Citroneile).—Bunches, small and
cylindrical. Berries, medium sized, quite round. Skin, tender, white,
covered with a thin bloom. Flesh, firm and crackling, very juicy, with
a fine brisk citron flavour, and a distinct Frontignan aroma.
A very excellent little grape, well adapted for pot culture. It ripens
freely in an ordinary vinery.
Le Cwur. See Morocco.
Corinthe Blanc. See White Corinth.
Corinthe Noir. See Black Corinth.
CORNICHON BLANC (Finger Grape; White Cucumber; Bec
d’ Oiseau; Teta de Vaca).—Bunches, rather small, round, and loose.
Berries, very long, sometimes an inch and a half, and narrow, tapering
to both ends, and just like very large barberries. Skin, thick, green,
and covered with white bloom. Flesh, firm and sweet.
A late ripening and late-hanging grape of little value, and requires
stove heat to ripen it.
284 THE FRUIT MANUAL.
Cranford Muscat. See Graham’s Muscat Muscadine.
Cranford Muscat Muscadine. See Graham’s Muscat Muscadine.
Cumberland Lodge. See Frankenthal.
Currant. See Black Corinth.
Damascus. See Black Damascus.
D’Arboyce. See Royal Muscadine.
De Candolle. See Gromier du Cantal.
Diamant. See Scotch White Cluster.
Diamant Traube. See Scotch White Cluster.
Diamond Drop. See Dutch Sweetwater.
DR. HOGG.—Bunches, tapering, a foot long, and well shouldered.
Berries, above medium size, round, three quarters to seven-eighths of
an inch in diameter, on slender stalks. Skin, thin and membranous,
not at all astringent, but sweet ; yellowish green when ripe, becoming
of a rich amber colour when highly ripened. Flesh, firm, sweet, and
sprightly, and with a fine Frontignan flavour.
The finest of the white Frontignan grapes, equalling Chasselas
Musqué in flavour, but much superior to it in size of the bunches and
the berries, the latter of which never crack their skin as that variety
invariably does.
It was raised by Mr. John Pearson, of Chilwell, Nottingham, from Duchess of
Buccleuch, and received a first-class certificate from the Royal Horticultural Society
in 1872.
DUCHESS OF BUCCLEUCH.—Bunches, long and tapering, some-
times more than a footin length, and well set and shouldered. Berries,
rather small and round. Skin, white or rather greenish, assuming a
yellowish tinge as the fruit attains maturity, covered with a thin grey
bloom. Flesh, tender, and very juicy, with a rich Muscat flavour.
This excellent grape will ripen in a cool house.
It was raised by Mr. Thomson, gardener to his Grace the Duke of Buccleuch,
at Dalkeith Park.
DUC DE MALAKOFF (Chasselas Duc de Malakof’).—This is a
form of the Sweetwater, but somewhat earlier. In all respects it so
nearly resembles that variety that it is not worth growing as distinct.
From what I have seen of it, it sets as badly as the Sweetwater, and
produces a bunch with a few large and a great many small berries.
DUKE OF BUCCLEUCH.—Bunch, large, ovate, from eight to ten
inches long, with large broad shoulders. Stalk, thick, rather gross and
fleshy. Berries, enormously large, roundish in form, inclining to
oblate, with a large style-point. Skin, thin, pale greenish amber,
becoming of a rich amber when fully ripened. Flesh, tender, very
juicy, with a full rich sprightly Hamburgh flavour, exceedingly plea-
GRAPES. 285
sant. The berries rarely possess more than two seeds, and the volume
of pulp in a single berry is very great.
This is the largest-berried white grape in cultivation ; succeeds under
the same treatment as Black Hamburgh, and ripens some weeks earlier
than that variety. Plant of strong and robust growth, like that of the
Canon Hall Muscat, and a very free and fruitful bearer.
Raised by Mr. Wm. Thomson, of Clovenfords, N.B. It received a first-class
certificate from the Royal Horticultural Society in 1872.
DUTCH HAMBURGH (Wilmot’s Hamburgh).—Bunches, medium
sized, compact, and rarely shouldered. Berries, very large, roundish,
oblate, uneven, and hammered. Skin, thick, very black, and covered
with a thin bloom. Flesh, pretty firm, coarse, and not so highly
flavoured as the Black Hamburgh.
It ripens in an ordinary vinery. The berries are much larger and
more flattened than those of the Black Hamburgh, and are generally
hollow in the centre. Though a very showy fruit it is much inferior in
quality to the Black Hamburgh.
It is called Wilmot’s Hamburgh from having been grown very successfully by
Mr. Wilmot, an extensive market gardener of Isleworth, forty years ago.
DUTCH SWEETWATER (Perle Blanche).—Bunches, rather above
medium size, shouldered, and very loose, containing many badly-deve-
loped berries. Berries, large and round. Skin, thin and transparent,
exhibiting the veins of the flesh ; white, and covered with a thin bloom,
and, when highly ripened, streaked with traces of russet. Flesh,
tender, very juicy, sweet, and with a fine delicate flavour.
A well-known and excellent early grape, whose greatest fault is the
irregularity with which its bunches are set.
EARLY ASCOT FRONTIGNAN.—Bunches, of medium size, slightly
shouldered. Berries, round, of medium size; clear amber colour.
Flesh, tender, extremely sweet and luscious, with a fine Frontignan
flavour.
A remarkably early grape, which ripens well against a wall in the
open air, grown under the same circumstances as Black Hamburgh ;
it ripens fully a month earlier than that variety.
It was raised by Mr. John Standish, of Ascot, from Muscat de Saumur fertilized
by Chasselas Musqué.
EARLY AUVERGNE FRONTIGNAN (Muscat du Puy de Déme ;
Muscat Précoce du Puy de Déme; Muscat Eugénien).—This is an early
form of the White Frontignan, with a short cylindrical bunch, and
round berries, which are not so thickly set as in the White Frontignan.
The flesh is tender and juicy, and with a pleasant Muscat flavour.
EARLY BLACK BORDEAUX.—Bunches, medium sized. Berries,
about medium sized, round. Skin, quite black, covered with a thin
286 THE FRUIT MANUAL.
bloom.’ Flesh, tender and juicy, and sweeter than the Hamburgh, to
which it has some resemblance in flavour.
This ripens fully a month before the Black Hamburgh in the same
house and position, and is an excellent early black grape.
Early Black. See Black Cluster.
EARLY BLACK FRONTIGNAN (Museat Précoce d’ Aoit).—Berries,
below medium size, and round. Skin, black. Flesh, rich and juicy,
with a rich Frontignan flavour.
A small and insignificant grape, the only merit of which is its
earliness.
The vine is more robust in its habit than the August Muscat, and
the fruit ripens against a wall.
This is one of the seedlings of the late M. Vibert, of Angers.
EARLY CHASSELAS (Chasselas Hétif; Chasselas de Bar-sur-
Aube; Krach Gutedel)—This is very similar to the Royal Muscadine
in general appearance, and has, therefore, been frequently confounded
with it; but it is a very distinct variety when obtained true, and is
readily known by its very firm crackling flesh, which is richly fla-
voured.
The vine may be distinguished by its small quantity of foliage, which
is somewhat hairy, and by the leaf-stalk being frequently warted.
EARLY GREEN MADEIRA (Vert Précoce de Madére).—Bunches,
of good size, cylindrical, slightly compact. Berries, medium sized,
oval. Skin, of a green colour, which it retains till its perfect maturity,
when it becomes a little clearer, but still preserving the green tinge.
Flesh, with a rich and sugary flavour.
This is one of the earliest grapes, and ripens in a cool vinery from
the beginning to the middle of August. It will also succeed against a
wall in the open air; but, of course, is not then so early. It bears
considerable resemblance to the Verdelho, but is said to be earlier than
that variety. I have not been able to examine the two growing under
the same circumstances,
Early Kienzheim. See Early White Malvasia.
Early Leipzic. See Early White Malvasia,
EARLY MALINGRE (Madeleine Blanche de Malingre ; Malingre;
Précoce de Malingre ; Précoce Blanc).—Bunches, of pretty good size,
but loose and badly set. Berries, very small, round, inclining to oval.
Skin, white. Flesh, rather richly flavoured, juicy, and sugary.
One of the earliest grapes, ripening in a cool vinery in the beginning
of August; and in the open air, against a wall, it is the earliest white
grape. The vine forms a handsome bush, and is well suited for pot
culture; but the bunches are so ill set and the berries so small, that
the sort is not worth growing, notwithstanding its rich and sweet
flavour.
GRAPES. 287
EARLY SAUMUR FRONTIGNAN (Muscat de Saumur; Muscat
Hatif de Saumur ; Madeleine Musquée de Courtiller ; Précoce Musqué).
—Bunches, small, shouldered, and very compact. Berries, medium
sized, round, frequently very much flattened. Skin, thin, beautifully
transparent, white, assuming an amber tinge towards maturity, and
marked with tracing of russet like the Royal Muscadine. Flesh, firm,
rich, sugary, and juicy, with the distinct Muscat aroma.
A first-rate and very early grape, ripening with the Black July, from
seed of which it was raised. The vine is an abundant bearer, and may
be grown either in a cool vinery or against a wall in the open air, and
it is valuable for pot culture.
It was raised in 1842 by M. Courtiller, of Saumur, from seed of Ischia.
EARLY SILVER FRONTIGNAN (Muscat Bifére).—Bunches, of
good size, cylindrical. Berries, large and round. Skin, thin, pale
green, covered with a thin white silvery bloom. Flesh, very tender
and juicy, not very richly flavoured, and with an agreeable Muscat
flavour, which is not so powerful as in Chasselas Musqué or White
Frontignan.
In the south of Europe it produces a second crop from the young
shoots, which is frequently more abundant than the first.
EARLY SMYRNA FRONTIGNAN (Muscat de Smyrne; Isaker
Daisiko).—-The bunch and berries are not so large as those of the old
White Frontignan ; bunches are well set, about six or seven inches
long, not shouldered, cylindrical. Berries, about the size of those of
Royal Muscadine, of a fine rich amber colour when fully ripe, and
sometimes dotted over with minute rose-coloured dots. The flesh is
melting, very juicy, and with a fine brisk Muscat flavour, in which is a
distinct taste of orange-flower aroma.
This is a sort well worth cultivating, and it may possibly succeed out
of doors, as it ripens as early as the Royal Muscadine. It belongs to
the White Frontignan, and not to the Chasselas Musqué class, and
shows no trace of cracking in the berries.
EARLY WHITE FRONTIGNAN (Muscat Primavis).—This has
very generally been regarded as synonymous with Chasselas Musqué,
in consequence of that variety having been received under the same
name from the Continent. The true one, however, is a form of White
Frontignan ; earlier than it is, and about eight or ten days later than
Early Saumur Muscat. It may be distinguished from the White Fron-
tignan by the much shorter joints of the wood, and consequent crowding
of the leaves, which in the young state are much more red than those
of the White Frontignan. The bunches and berries are not larger ;
the latter are covered with a thick white bloom, and the flavour, which
is rich, is not so Muscat.
EARLY WHITE MALVASIA (Grove-End Sweetwater; Early
Leipsic ; Mornas Chasselas ; White Melier ; Burchardt’s Amber Cluster ;
288 THE FRUIT MANUAL.
Early Kienzheim ; Blane Précoce de Kienzheim ; Précoce de Kienzheim ;
Melier Blanc Hétif ; Chasselas Hatif de Tonneins ; Friiher Leipziger ;
Weisse Cibebe).—Bunches, about medium size, six to eight inches long,
loose, tapering, and occasionally shouldered. Berries, medium sized,
roundish-oval. Skin, thin, and transparent, greenish white, but be-
coming yellow at maturity, and covered with white bloom. Flesh,
abundant, very juicy, sweet, and rich.
One of the earliest grapes known. It ripens in a cool vinery about
the beginning or middle of August, and also against a wall in the open
air. The vine is an excellent bearer, and succeeds well when grown in
pots. The leaves die pale bright yellow.
Erbalus. See Trebbiano.
Espagnin Noir. See Alicante.
Esperione. See Hspiran.
ESPIRAN (Turner's Black ; Aspirant Noir ; Esperione).—Bunches,
large and loose. Berries, large and quite round, marked on the sides
with the sutures of the carpels, and with a distinct style-point on the
apex. Skin, dark blackish purple, covered with blue bloom. Flesh,
rather firm than tender, juicy, sweet, and briskly flavoured.
This is a very distinct grape from. either the Black Hamburgh or
Frankenthal, with both of which of late years it has by some been
confounded. The berries are as round and smooth as bullets, and
loosely set on the bunch, and the leaves die off a rich purple colour.
FENDANT ROSE (Fendant Roux ; Tokay des Jardins).—-Bunch,
long and cylindrical, occasionally shouldered. Berries, medium sized,
of a pale red or grizzly colour. Flesh, tender, sweet, and with the
flavour of the Royal Muscadine. A variety of Red Chasselas, re-
sembling Chasselas de Falloux and Red Chasselas. It produces a
large bunch, and is very fertile.
FERDINAND DE LESSEPS.—Bunches, about the size of those
of Royal Muscadine, shouldered and tapering. Berries, about the size
of those of that variety, oval. Skin, of a fine deep amber colour, mem-
branous. Flesh, tender, juicy, and melting, with a very rich and
peculiar flavour, composed of a mixture of muscat and strawberry.
This is a fine grape, and ripens well in a house without fire heat.
It was raised by Mr. John Pearson, of Chilwell, from Royal Muscadine, crossed
by the Strawberry Grape, and was awarded a first-class certificate by the Royal
Horticultural Society in 1870.
FERRAL (Large Black Ferral; Raisin des Balkans; Sabalskanskot).
——Bunches, very large, long, and loose. Berries, very large, long-oval,
or rather oblong. Skin, thick and tough, adhering to the flesh, of a
dark mahogany red, and almost black at the point. Flesh, firm,
coarse, and with a very indifferent flavour.
A largo showy grape, but very coarse, and worthless as a dessert
fruit.
GRAPES. 289
FINTINDO.—A variety very much resembling Frankenthal.
Finger Grape. See Cornichon Blane.
Flame-coloured Tokay. See Lombardy.
Fleischtrauben. See Black Hamburgh.
FOSTER’S WHITE SEEDLING.—Bunches, large and well set.
Berries, rather large, roundish-oval. Skin, greenish yellow, becoming
a clear amber when ripe. Flesh, tender, melting, very juicy, sweet,
and richly flavoured.
A fine showy grape of first-rate quality. It ripens at the same time
as Royal Muscadine, and is superior to it. The leaves die bright
yellow.
FRANKENTHAL (Black Tripoli; Merrick’s Victoria; Pope Ham-
burgh; Victoria Hamburgh; Gros Bleu; Chasselas de Jerusalem).—
Bunches, large and heavily shouldered. Berries, roundish, frequently
oblate, and rarely roundish-oval, sometimes hammered and scarred, as
in the Dutch Hamburgh. Skin, thick, adhering to the flesh, deep
black purple, covered with bloom. Flesh, firm, and often forming a
hollow cell round the seeds, juicy, sugary, sprightly, and richly fla-
voured,
This is very frequently met with in gardens under the name of Black
Hamburgh, from which itis easily distinguished by its round, frequently
oblate, and hammered berries.
Frankenthal Blane. See White Frankenthal.
Frankenthaler. See Black Hamburgh.
Froc de la Boulaye. See Prolific Sweetwater.
Friher Leipziger. See Karly White Malvasia.
Garnston Black Hamburgh. See Black Hamburgh.
GENERAL DELLA MARMORA.—A variety much resembling
Buckland Sweetwater, with which some consider it synonymous, while
others think it differs in being a better bearer.
Golden Frontignan. See Salamon’s Frontignan.
GOLDEN CHAMPION.—Bunches, large, eight to nine inches long.
Ovate in shape, .and well shouldered, and with a very thick fleshy stalk.
Berries, very large, an inch and three-eighths long, and from an inch
and an eighth to an inch and a quarter broad, oval or ovate, with very
stout warted stalks. Skin, thin, pale yellow, and becoming amber
when fully ripe. Flesh, firm, very juicy, and with the flavour of Black
Hamburgh.
A large and very handsome early grape, which as a rule does not
hang long ; but along with its relative Duke of Buccleuch is one of the
largest grapes in cultivation.
It was raised by Mr. William Thomson, at Dalkeith Palace Gardens, in 1863,
and was the result of a eross between Mill Hill Hamburgh and Bowood Muscat,
Is received a first-class certificate from the Royal Horticultural Society in July,
1868. .
U
290 THE FRUIT MANUAL.
GOLDEN HAMBURGH (Busby’s Golden Hamburgh ; Stockwood
Park Golden Hamburgh).—Bunches, large, loose, branching, and
shouldered. Berries, large and oval. Skin, thin, of a pale yellow
colour, but when highly ripened, pale amber. Flesh, tender and
melting, very juicy, rich, sugary, and vinous.
An excellent early grape, but must not be allowed to hang long, as
it very soon decays after ripening, particularly at the point of union
with the stalk, where it becomes discoloured. Ripens in a cool vinery,
and forces well. The leaves die yellow.
GOLDEN QUEEN.—Bunches, nine inches long, with a stout stalk,
long, tapering, and well shouldered, like Muscat of Alexandria. Berry-
stalks, rather long, but stout and warted. Berries, upwards of an inch,
and sometimes an inch and a quarter long; oblong or oval. Skin,
membranous, of a clear amber colour. Flesh, firm and crackling, very
juicy, and richly flavoured.
This is a fine grape, and the constitution of the vine is very good.
It was raised by Mr. John Pearson, of Chilwell, Nottingham, from Alicante,
crossed by Ferdinand de Lesseps, and was awarded a first-class certificate by the
Royal Horticultural, Society in 1873.
GRAHAM’S MUSCAT MUSCADINE (Cranford Muscat Muscadine;
Cranford Muscat)—The bunches are of good size and cylindrical,
similar in every respect to those of Royal Muscadine. The berries
also resemble those of that variety, but the flavour is strongly charged
with that of the Muscat, and is more piquant than in the Chasselas
Musqué, which is rather sugary than sprightly in its flavour. The
flesh is also more tender, and not so crackling. It ripens perfectly in
a house without fire heat.
Grauer Muskateller. See Red Frontignan.
Grec Rouge. See Gromier du Cantal.
Grizzly Frontignan. See Red Frontignan.
GROMIER DU CANTAL (Barbaroux ; De Candolle; Gree Rouge ;
Gros Gromier du Cantal; Malaga; Raisin du Paure; Raisin de
Servie).—Bunches, large, a foot long, broad, and shouldered. Berries,
large and round. Skin, very thin, amber-coloured, mottled with light
purplish brown. Flesh, tender, juicy, and sweet, with a brisk vinous
flavour.
Requires a warm vinery to ripen it, and it does not keep long after
being ripe. In some of the vineyards of France, and particularly in
those of Tarn et Garonne, it is called Alicanie. |
Gros Bleu. See Frankenthal.
GROS COLMAN.—Bunches, very large. Berries, very large and
round. Skin, thick and tough, adhering closely to the flesh, dark
purple or black. Flesh, coarse, juicy, and sweet, and of a flavour that
cannot be called either rich or agreeable.
This is a magnificent-looking grape, the bunches and berries being
GRAPES. 291
equally of an unusually great size ; the latter certainly as large as some
plums. It requires a considerable amount of heat to ripen it, and it
hangs very late.
Gros Coulard. See Prolific Sweetwater.
Gros Gromier du Cantal. See Gromier du Cantal.
; GROS GUILLAUME (Seacliffe Black),—Bunches, twelve to eighteen
inches long, shouldered, tapering, and compact. Berries, round, in-
clining to oval. Skin, tough, but not thick, of a deep black colour,
covered with thin bloom. Flesh, tender, juicy, and of good flavour,
though not rich.
This is a valuable late grape, hanging all the winter, and keeping
well till the middle of March, when it is particularly rich, and has a
fine brisk flavour. It is only after hanging that it acquires its best
condition. The vine is a bad bearer, except in poor soils, and it
requires the aid of artificial heat to ripen the fruit properly. The
leaves die dark purple mottled.
This is generally grown in Great Britain as Barbarossa.
GROS MAROC (Marocain).—Bunches, large, long, and shouldered,
and with a long stalk. Berries, large and oval. Skin, thick, of a deep
reddish purple, and covered with an abundant blue bloom. Flesh,
tender, sweet, and richly flavoured.
This is an excellent grape, and ripens along with the Black Ham-
burgh. It is frequently confounded with the Gros Damas, from which
it is distinguished by its smoother and more deeply-cut leaves, shorter-
jointed wood, and earlier ripening.
Grosse Panse. See Panse Jaune.
GROSSE PERLE BLANCHE.—Bunches, large, loose, and taper-
ing. Berries, of large size, oval, and in shape resembling those of
Muscat of Alexandria. Skin, thick and tough, of a pale amber colour
when quite ripe. Flesh, firm and crackling, but without any flavour.
This is very like Panse Jaune, but sets its fruit very much better.
GROS ROMAIN.—This is a large, round-berried grape, of a deep
amber colour, which Mr. Rivers says is of a nice flavour ; but the fruit
sets badly. It is quite distinct from White Romain.
Grosser Burgunder. See Black Hamburgh.
Grove-End Sweetwater. See Early White Malvasia.
Gutedel. See Royal Muscadine.
Hammelshoden. See Black Hamburgh.
Hampton Court. See Black Hamburgh.
Horsforth’s Seedling. See Morocco.
Hudler. See Black Hamburgh.
Huttler. See Black Hamburgh.
u 2
292 THE FRUIT MANUAL.
INGRAM’S HARDY PROLIFIC MUSCAT.—Bunches, long and
tapering, not shouldered, from nine inches to a foot in length. Berries,
medium sized, perfectly oval, and well set. Skin, quite black, covered
with blue bloom. Flesh, moderately firm, juicy, sugary, and with a
piquant and rich flavour, having a faint trace of Muscat aroma.
This is an excellent grape, and remarkably prolific. The wood is
very short-jointed, and the vine succeeds well in a cool greenhouse.
It has all the appearance of being a good out-door grape, but the vine
is very subject to mildew.
It was raised by the late Mr. Thomas Ingram, gardener to Her Majesty at Frog-
more, and received a first-class certificate from the Royal Horticultural Society in
1861.
ISABELLA.—Bunches, large. Berries, large and oval. Skin, thin,
of a dark purple colour, almost black, and covered with bloom. Flesh,
tender, juicy, sweet, and vinous, with a musky flavour.
This is a variety of Vitis Labrusca, a native American grape, culti-
vated in the open air in the United States, both for the dessert and for
wine ; but it is not of much account in England.
ISCHIA (Noir Précoce de Génes ; Uva di tri volte).—The bunches
and berries of this variety very much resemble those of Black Cluster ;
but the fruit ripens as early as that of Black July, and is very much
superior in flavour to that variety. Berries, medium sized, black,
very juicy, sweet, and vinous.
The vine is very vigorous and luxuriant in its growth, and bears
abundantly, if not pruned too closely. In Italy it produces three crops
in a year by stopping the shoot two or three joints beyond the last
bunch, just as the flower has fallen and the berries set ; new shoots are
started from the joints that are left, and also bear fruit, and these
being again stopped, a third crop is obtained. This variety succeeds
admirably against a wall in the open air.
Jacob’s Traube. See Black July.
Jew’s. See Syrian.
Joannec. See St. John’s.
Joannenc. See St. John’s.
Josling’s St. Alban’s. See Chasselas Musqué.
July. See Black July.
JULY FRONTIGNAN (Muscat de Juillet)—This is a very early
variety, having a distinct Muscat flavour. It was introduced by
Mr. Rivers, who describes it as follows :—Berries, round, purple, of
medium size, rich, juicy, and excellent.
This grape will ripen on a wall, as it is one of the earliest of its
race, and is well adapted for pot culture in the orchard-house.
JURA BLACK MUSCAT (Muscat Noir de Jura).—Bunches, long
and tapering, very slightly shouldered, and larger than those of Black
GRAPES, 298
Frontignan. Berries, above medium size, oval, and well set. Skin,
deep purplish black, covered with thin blue bloom. Flesh, tender,
very juicy, richly flavoured, and with a fine, but not powerful Muscat
aroma.
_ This is a valuable grape. The vine is a prolific bearer. The leaves
die purple mottled.
Kempsey Alicante. See Morocco.
Knevett’s Black Hamburgh. See Black Hamburgh.
Krach Gutedel. See Early Chasselas,
Laan Hatif. See Scotch White Cluster.
LADY DOWNE’S.—Bunches, shouldered, from eight to ten inches
long, and rather loose. Berries, above medium size, roundish oval.
Skin, rather thick, tough, and membranous, reddish purple at first, but
becoming quite black when fully coloured, and covered with a delicate
bloom. Flesh, dull opaline white, very firm, sweet, and richly flavoured,
with a faint trace of Muscat flavour, but not so much as to include it
among Muscats. Seeds, generally in pairs.
This is a very valuable grape, and may be ripened with the heat of
an ordinary vinery. It forces well, and will hang to the month of
March without shrivelling or discolouration of either berries or stalks.
The vine is a vigorous grower and an abundant bearer, seldom pro-
ducing less than three bunches on each shoot. I have seen bunches
of this grape ripened in August, hang till March, and preserve all their
freshness, even at that late season, when the berries were plump and
delicious.
Grafted on the Black Hamburgh the berries are much increased in
size, but the flavour is not improved. On Gros Guillaume it does not
succeed so well, but the flavour is improved, and the fruit does not
hang so long as when on its own roots. The leaves die bright yellow.
Large Black Ferral. See Ferral.
Lashmar’s Seedling. See St. John’s.
Lebanon Seedling. See Catawba.
LIERVAL’S FRONTIGNAN (Muscat Lierval).—Bunches, quite
small, cylindrical, and well set. Berries, small, round, covered with a
thick bloom. Skin, tender, quite black. Flesh, tender and sweet,
with a slight Muscat flavour. Seeds, very large for the size of the
berry.
A very early grape, but much too small for general cultivation.
LOMBARDY (Flame-coloured Tokay ; Red Rhenish ; Red Taurida ;
Wantage).—Bunches, very large, shouldered, closely set, and hand-
some; sometimes weighing from six to seven pounds. Berries, large
and round, inclining to oval. Skin, pale red or flame-coloured. Flesh,
firm, sweet, and well-flavoured, but only second-rate.
This requires a high temperature to ripen it. The vine is a very
294 THE FRUIT MANUAL.
strong grower, and requires a great deal of room, but it is a good
bearer. The only recommendation to this variety is the great size of
the bunches and beauty of the fruit.
Longford’s Incomparable. See Black Prince.
LUGLIENGA BIANCA.—Bunches, of good size, long, loose, and
tapering. Berries, medium sized, oblong, and not thickly set. Skin,
pale green, assuming an amber colour towards maturity. Flesh, tender,
juicy, sweet, and nicely flavoured.
This is a very early grape, ripening in a cool vinery in August. It
would ripen well out of doors against a wall.
Macready’s Early White. See St. John’s.
MADEIRA FRONTIGNAN (Muscat Noir de Madere ; Muscat Rouge
de Madére).—Bunches, of medium size, rather compact. Berries, above
medium size, round. Skin, reddish purple. Flesh, very juicy and
rich, with a high Muscat flavour.
This is an excellent grape, and ripens well in a cool vinery at the
same season as the Black Hamburgh.
De La Madeleine. See Black July.
Madeleine Blanche de Malingre. See Early Malingre.
Madeleine Musquée de Courtiller. See Early Saumur Frontignan.
Madeleine Noir. See Black July.
MADRESFIELD COURT.—Bunches, large, long, and tapering,
well shouldered, and with a short, stout stalk. Berry-stalks, short,
stout, and warted. Berries, large, oval, or oblong, even in size. Skin,
tough and membranous, but not thick and coarse, quite black, and
covered with a fine bloom. Flesh, ‘greenish or opaline, tender, juicy,
rich, and with an appreciable Frontignan flavour, though not so marked
as in the Frontignans and Muscats.
A very excellent grape, of the greatest merit. It ripens in an ordinary
vinery without fire heat, if necessary, but like all grapes is improved
by the use of it. Some have failed in growing it properly by subjecting
it to too high a temperature. The bunches weigh from 4 lbs. to 6 lbs.
It was raised by Mr. William Cox, gardener to Earl Beauchamp, at Madresfield
Court, Worcestershire, by hybridising Muscat of Alexandria with Morocco. It
was awarded a first-class certificate by the Royal Horticultural Society in 1868.
Malaga. See Gromier du Cantal.
Malaga. See Muscat of Alewandria.
Malingre. See Early Malingre.
Malmsey Muscadine. See Ciotat.
MARCHIONESS OF HASTINGS.—Bunches, large, loose, and
broadly shouldered. Berries, upwards of an inch long, and about an
inch wide; oval. Skin, thin, greenish white, covered with thin grey
bloom. Flesh, thin and watery, without any flavour.
This is an early grape, and ripens in an ordinary vinery. Its only
GRAPES. 295
recommendation is the size of the bunches, which may be grown to
weigh four pounds,
Melier Blane Hatif. See Karl y White Malvasia.
Meredith’s Alicante. See Alicante,
Merrick’s Victoria. See Frankenthal.
Meunier. See Miller's Burgundy.
MEURTHE FRONTIGNAN (Muscat Noir de Meurthe; Muscat
Violet de Seine et Marne).—Bunches, medium sized, cylindrical, occa-
sionally with a small shoulder, and very compact. Berries, large and
perfectly round, on short, stout, slightly warted green berry-stalks.
Skin, quite black, covered with a thin blue bloom, and marked with a
distinct style-point. Flesh, very firm and crackling, juicy, brisk, sugary,
and rich, with a fine Muscat flavour.
This is one of the finest of all the Black Frontignans, and it succeeds
well in an ordinary vinery.
MILL HILL HAMBURGH (Champion Hamburgh).— Bunches,
very large and shouldered; thickly set. Berries, very large, round,
inclining to oblate, and hammered. Skin, thin and tender, deep
black, covered with blue bloom. Flesh, very solid, tender, and melt-
ing; very juicy, sweet, richly flavoured, and vinous.
A noble grape of first-rate quality, having the appearance of the
Dutch Hamburgh with the quality of the Black Hamburgh. The plant
is easily distinguished by the pale yellowish green and sickly appear-
ance of its foliage, which has the flaccid look as if the plant were
flagsing. See Black Champion.
Miller Grape. See Miller’s Burgundy.
MILLER’S BURGUNDY (Miller Grape; Meunier ; Blauer
Miillerrebe).—Bunches, short, cylindrical, and compact, with a long
stalk. Berries, small, round, inclining to oval, uniform in size, with
short, warted stalks. Skin, thin, black, and covered with blue bloom.
Flesh, red, sweet, juicy, and highly flavoured, and contains two seeds.
An excellent grape for out-door cultivation, as it ripens well against
a wall. It is easily distinguished from all other grapes by its very
downy leaves, which, when they are first expanded, are almost white,
and this they in some degree maintain during the greater part of the
season. On this account it is called ‘‘The Miller.”
MRS. PEARSON.—Bunches, large, nine inches to a foot long,
tapering, and well shouldered. Stalks, very thick and stout. Berry-
stalks, short, stout, and warted, with a large receptacle. Berries, an
inch long and seven-eighths of an inch wide ; roundish oval. Skin,
membranous, amber-coloured, or with a pinkish tinge when highly
ripened. Flesh, firm, very juicy, exceedingly rich and sugary, inter-
mixed with a fine sprightly flavour.
A delicious fruit. The vine has a very robust constitution, as is
296 THE FRUIT MANUAL.
evidenced by the very stout bunch and berry-stalks, and the thick
leathery foliage.
It was raised by Mr. John Pearson, of Chilwell, near Nottingham, from the Ali-
cante crossed by Ferdinand de Lesseps, and is therefore of the same origin as
Golden Queen. It was awarded « first-class certificate by the Royal Horticul-
tural Society in 1874.
MRS. PINCE’S BLACK MUSCAT.—Bunches, large, well set,
tapering, and shouldered, with a stout stalk. Berries, medium sized,
perfectly oval, set on stout, short, rigid berry-stalks, which are coarsely
warted, and furnished with very large bold receptacles, which are alsa
very coarsely warted. Skin, thick, tough, and membranous, purplish
black, with a thin bloom. Flesh, rather firm, sweet, and vinous, with
a fine Muscat flavour.
This is a very valuable grape, as, notwithstanding its great excellence,
it ripens in a house without artificial heat, and, unlike the other Muscats,
does not require artificial heat to set it. Besides, it has a remarkably
strong and hardy constitution, sets freely, and hangs as late as any
other grape known.
The origin of this grape is, the seed was sown by the late Mrs. Pince, wife of
Mr. R. T. Pince, of the Exeter Nursery, shortly before her death, and the vine
first fruited in 1863, when it was awarded a first-class certificate by the Royal
Horticultural Society.
Mogul. See Morocco.
Mohrentutten. See Black Hamburgh.
Money’s St. Peter’s. See West’s St. Peter's.
Morillon Hatif. See Black July.
Morillon Noir. See Black Cluster.
Morillon Panaché. See Aleppo.
Mornas Chasselas. See Karly White Malvasia.
MOROCCO (Ansley’s Large Oval; Black Morocco; Black Muscadel;
Le Ceur; Horsforth’s Seedling; Kempsey Alicante; Mogul; Red
Muscadel).—Bunches, large, loose, and shouldered. Berries, of un-
equal size; some are large and oval. Skin, thick, reddish brown,
becoming black when fully ripe; beginning to colour at the apex, and
proceeding gradually towards the stalk, where it is generally paler.
Flesh, firm, sweet, but not highly flavoured until it has hung late in the
season, when it is very rich, sprightly, and vinous; the small berries
are generally without seeds, and the large ones have rarely more than
one.
This is a late keeping grape of the first quality. It is very late, and
requires stove heat to ripen it thoroughly. It is perhaps one of the
worst to set its fruit; and to secure anything like a crop, it is necessary
to impregnate the ovaries when the vine is in bloom, by passing the
hand occasionally down the bunch. The effect of this is explained
under Muscat of Alexandria. The leaves die bright yellow.
GRAPES. 297
MOROCCO PRINCE.—Bunches, medium size or large, of an ovate
shape, well set, and shouldered. Berries, oval, well set. Skin, tough
and membranous, quite black, and covered with thin bloom. Flesh,
rather firm and crackling, adhering to the skin, with a fine, brisk,
vinous flavour.
This is an excellent late grape, and hangs till March, but the vine is
not a good bearer. The leaves die purple.
This was received by the Royal Horticultural Society some years ago, as a cross
between Morocco and Black Prince, and hence it was called Morocco Prince.
Moscatel Commun. See White Frontiynan.
Moscatel Gordo Blanco. See Afuscat of Alewandria.
Moscatel Menudo. See Red Frontignan.
MUSCAT OF ALEXANDRIA (Alexandrian Frontignan ; Charles-
worth Tokay; Malaga; Muscat Escholata; Muscat Grec; Muscat of
Jerusalem ; Muscat of Lunel; Muscat Caminada ; Muscat Romain ; Mos-
catel Gordo Blanco; Panse Musquée ; Passe Musqué; Tottenham Park
Afuscat ; Uva Salamana).—Bunches, large, long, loose, and shouldered ;
stalk, long. Berries, large, oval, unequal. in size, and with long,
slender, warted stalks. Skin, thick, generally greenish yellow, but when
highly ripened, a fine pale amber colour, and covered with thin white
bloom. Flesh, firm and breaking, not very juicy, but exceedingly sweet
and rich, with a fine Muscat flavour.
A well-known and most delicious grape, requiring a high temperature
to ripen it thoroughly; but it may be sufficiently ripened in a warm
vinery, provided it has a high temperature at the time of flowering and
while the fruit is setting. The vine is an abundant bearer, but the
bunches set badly. To remedy this defect, a very good plan is to draw
the hand down the bunches when they are in bloom so as to distribute
the pollen, and thereby aid fertilisation. The cause of this defective
fertilisation is the tendency of the stigma to exude a globule of liquid
which so effectually protects the stigmatic tissue from the influence of
the pollen that the ovary is not fertilised. Passing the hand over the
bunch, or otherwise agitating it so as to remove moisture, permits the
pollen to come in contact with the stigma. The leaves die pale sulphur
mottled with brown.
It is this grape which furnishes the Muscatel raisins.
Muscat d’Aoit. See August Frontignan.
Muscat Bifére. See Early Silver Frontignan.
Muscat Blanc. See White Frontignan.
Muscat Caminada. See Muscat of Alexandria.
MUSCAT CHAMPION (Champion Hamburgh Muscat).—Bunches,
very large, resembling those of the Mill Hill Hamburgh; well shouldered.
Berries, large,roundish, and inclining to oblate, generally much hammered.
Skin, grizzly, inclining to black, and covered with a delicate bloom..
Flesh, tender, juicy, and rich, with a distinct Frontignan flavour.
298 THE FRUIT MANUAL.
This is a splendid grape, and one of the best in cultivation. The
bunches and berries are as large as those of Mill Hill Hamburgh, and
the flavour is the same as of that variety, with the fine aroma of the
Frontignans superadded.
It was raised by Mr. William Melville, gardener to the Karl of Roseberry, at
Dalmeny Park, near Edinburgh, by fertilising Mill Hill Hamburgh with Canon Hall
Muscat, and it possesses the merits of both parents.
Muscat Citronelle. See Citron Frontignan.
Muscat Escholata. See Muscat of Alexandria.
Muscat Eugénien. See Karly Auvergne Frontignan.
Muscat Fleur d’Oranger. See Chasselas Musqué.
Muscat Grec. See Muscat of Alexandria.
Muscat Gris. See Red Frontignan.
Muscat Hamburgh. See Black Muscat of Alexandria.
Muscat of Jerusalem. See Muscat of Alexandria.
Muscat de Jesus. See Chasselas Musqué.
Muscat de Juillet. See July Frontignan.
MUSCAT sT. LAURENT. Bunches, similar to those of Royal
Muscadine. Berries, small, roundish oval. Skin, thin, greenish yellow,
becoming pale amber when thoroughly ripened. Flesh, very tender,
melting, and juicy, with a refreshing, juicy, and a distinct Muscat
aroma.
This variety, introduced by Mr. Rivers, that gentleman says, is very
early, and will ripen on a wall with the Sweetwater. It is well adapted
for pot culture in the orchard-house and in cool vineries.
Muscat Lierval. See Lierval’s Frontignan.
Muscat of Lunel. See Muscat of Alexandria.
Muscat Muscadine. See Chasselus Musqué.
Muscat Noir de Naples. See Neapolitan Frontignan.
Muscat Noir. See Black Frontignan.
Muscat Noir d’Angers. See Angers Frontignan.
Muscat Noir d’Espagne. See Trentham Black.
Muscat Noir de Jura. See Jura Black Muscat.
Muscat Noir de Madere. See Madeira Frontignan.
Muscat Noir de Meurthe. See Meurthe Frontignan.
Muscat Noir Ordinaire. See Black Mrontignan.
Muscat Ottonel. See Ottonel Frontignan.
Muscat Précoce d’Aofit. See Karly Black Muscat.
Muscat Précoce du Puy de Dime. See Early Auvergne Fron-
tignan.
GRAPES. 299
Muscat Primavis. See Early White Frontignan.
Muscat du Puy de Dime. See Marly Auvergne Frontiqnan.
Muscat Romain. See Muscat of Alexandria.
Muscat Rouge. See Red Frontignan.
Muscat Rouge de Madére. See Madeira Frontignan.
Muscat de Sarbelle. See Sarbelle Frontignan.
Muscat de Saumur. See Karly Saumur Frontignan,
Muscat de Smyrne. See Early Smyrna Frontignan.
Muscat Trovéren. See Trovéren Frontignan.
Muscat Violet de Seine et Marne. See Meurthe Frontignan.
Museatellier Noir. See Black Hamburgh.
NEAPOLITAN FRONTIGNAN (Muscat Noir de Naples). —
Bunches, small and well set. Berries, small and round. Skin, very
thick, adhering closely to the flesh, black, and covered with thin bloom.
Flesh, firm, richly and briskly flavoured.
A very nice little Black Frontignan, but too small for general culti-
vation.
Negropont Chasselas. See Chasselas de Falloux.
Nepean’s Constantia. See White Frontignan.
Noir Précoce de Génes. See Ischia.
CEILLADE (Boudales ; Prunelas; Ulliade; Ulliade Noir Musqué ;
Ulliade Noir Précoce),—Bunches, medium sized, and with long stalks.
Berries, large, oval, uniform in size, and dangling from long stalks.
Skin, thin, of a dark purplish black colour, and covered with bloom.
Flesh, firm and crackling, juicy, sweet, and of a rich vinous flavour.
The vine is a very abundant bearer, and ripens its fruit in a cool
vinery. It is a delicious grape. :
Oldaker St. Peter’s. See West’s St. Peter's.
OTTONEL FRONTIGNAN (AM€uscat Ottonel).— Bunches, small
and well set. Berries, small. Skin, very thick, greenish yellow,
becoming yellow as it ripens. Flesh, tender, rather dry, and not very
plentiful nor very juicy, and with a powerful Muscat flavour.
A very early Frontignan grape, ripening a fortnight before Royal
Muscadine, but not a desirable variety to grow.
Palestine. See Syrian.
Panse Musquée. See Muscat of Alexandria.
PANSE JAUNE (Grosse Panse). —.When the bunches are well
set they are large and handsome, long, tapering, and shouldered.
Berries, very large, oblong, and like those of Muscat of Alexandria in
appearance. Skin, tough and membranous, adhering to the flesh, of
300 THE FRUIT MANUAL.
an amber colour, and covered with a thin grey bloom, Flesh, firm,
sweet, but not richly flavoured.
It is very rarely that this grape sets its bunches perfectly. The
condition in which it is usually met with is very few bunches on the
vine, and these so badly set that there are only a few fully developed
berries on each bunch. The leaves die pale brown. :
Parsley-leaved. See Ciotat.
Passe Musquée. See Muscat of Alexandria,
Passolina Nera. See Black Corinth.
Perle Blanche. See Dutch Sweetwater.
Petersilien Gutedel. See Ciotat.
Pineau. See Black Cluster.
PITMASTON WHITE CLUSTER.—Bunches, medium sized, com-
pact, and shouldered. Berries, medium sized, round, inclining to
oblate. Skin, thin, amber-coloured, and frequently russety. Flesh,
tender and juicy, sweet, and well flavoured.
An excellent early grape ; succeeds well in a cool vinery, and ripens
against a wall in the open air.
Plant Riche. See Aramon.
Pocock’s Damascus. See Black Prince.
Pommerer. See Black Hamburgh.
Poonah. See West’s St. Peter's.
Pope Hamburgh. See Frankenthal.
Précoce Blanc. See Early Malingre.
Précoce de Kienzheim. See Early White Malvasia.
Précoce de Malingre. See Early Malingre.
Précoce Musqué. See Early Saumur Frontignan.
PROLIFIC SWEETWATER (Chasselas Impérial Précoce ; Chasselas
de Montauban ; Froc de la Boulaye ; Gros Coulard).—Bunches, medium
sized, cylindrical, loose, and not shouldered. Berries, large and round,
uniform in size. Skin, thin, greenish yellow, but pale amber when
fully ripe. Flesh, tender, juicy, and sweet, with an excellent flavour.
This is an excellent early white grape, and sets its fruit much better
than the old Sweetwater. It ripens well in a cool vinery, and is well
adapted for pot culture.
Prunellas. See illade,
PURPLE CONSTANTIA (Black Constantia ; Purple Frontiqnan ;
Violet Frontignan ; Violette Muskateller).—Bunches, long and tapering,
very much more so than those of Black Frontignan, and with small
shoulders. Berries, large and round, Skin, dark purple, covered with
GRAPES. 301
thick blue bloom. Flesh, juicy, very richly flavoured, and with a Mus-
cat aroma, which is less powerful than in Black Frontignan.
_ This is a most delicious grape, and requires to be grown in a warm
vinery. The leaves die purple.
It is the Black or Purple Frontignac of Speechly ; but is very dif-
ferent from what is generally cultivated for Black Frontignan, that
variety being the Blue or Violet Frontignac of Speechly.
PURPLE FONTAINBLEAU.—I have never seen this grape ; but
Mr. Rivers speaks of it as a very hardy variety, ripening against a wall
in the open air; well adapted for pot culture, and a prodigious bearer.
The berries are oval, light purple, sweet, and juicy.
Purple Frontignan. See Purple Constantia.
Raisin d’Alep. See Aleppo.
Raisin d'Autriche. See Ciotat.
Raisin des Balkans. See Ferral.
Raisin de Calabre. See Calabrian Raisin.
Raisin des Carmes. See West’s St. Peter's.
Raisin de Cuba. See West's St. Peter's.
Raisin de Frontignan. See White Frontignan.
Raisin de Juillet. See Black July. *
Raisin du Pauvre. See Gromier du Cantal.
Raisin Precoce. See Black July.
Raisin de St. Jean. See St. John’s.
Raisin de Servie. See Gromier du Cantal. *
Raisin Suisse. See Aleppo.
RED CHASSELAS (Red Muscadine; Chasselas Rouge; Chasselas
Rouge Foncé; Cerese; Septembro).—Bunches, medium sized, loose,
rarely compact, shouldered ; with long, thin, and somewhat reddish
stalks. Berries, medium sized, round. Skin, thin, red, covered with
a violet bloom. Flesh, juicy and sweet.
The vine is a great bearer, and will ripen its fruit in a cool vinery.
The most remarkable character of this variety is, that from the time
the germ is visible, it changes to red, and it becomes gradually pale
as the fruit ripens. .
RED FRONTIGNAN (Grizzly Frontignan; Muscat Gris ; Muscat
Rouge ; Moscatel Menudo ; Cevana Dinka; Rother Muskateller ; Grauer
Muskateller).—Bunches, large, long, and generally cylindrical, but
occasionally with very small shoulders. Berries, above medium size,
round. Skin, rather thick, yellow on the shaded side, clouded with
pale red on the side next the sun, and covered with grey bloom. Flesh,
802 THE FRUIT MANUAL.
racher firm, juicy, but not very melting, with a rich, sugary, and musky
flavour.
Ripens about the end of September when not forced, and requires
the heat of a warm vinery.
Red Hamburgh. See Black Hamburgh.
Red Muncy. See Catawba.
Red Muscadel. See Morocco.
Red Museadine. See Red Chasselas.
Red Muscat of Alexandria. See Black Muscat of Alexandria.
Red Rhenish. See Lombardy.
Red Taurida. See Lombardy.
REEVES’ MUSCADINE.—Bunches, large, conical, loose, and
shouldered. Berries, on long slender stalks, medium sized, roundish
oval. Skin, tough and membranous, of a fine amber colour when ripe.
Flesh, tender, juicy, and vinous.
An excellent white grape, which ripens in an ordinary vinery. The
leaves die yellow.
Rheingauer. See White Rissling.
Richmond Villa. See Black Hamburgh.
Riessling. See White Rissling.
Résslinger. See White Rissling.
Rossea. See Barbarossa.
Rother Maltheser. See Black Hamburgh.
Rother Muskateller. See Red Frontiynan.
ROYAL ASCOT.—Bunches, medium sized, ovate, shouldered, and
compact. Berries, medium sized, round oval or oval. Skin, quite black,
covered with a fine thick bloom. Berry-stalks, stout and warted.
Flesh, firm, juicy, and with a fine sprightly Black Hamburgh flavour.
An excellent early grape, which is remarkable for its fine colour,
which it assumes long before it is ripe. The vine is a great bearer.
It was raised by Mr. Standish, of Ascot, Berkshire, from Bowood Muscat crossed
by Trovéren, and is remarkable as being the black offspring of two white parents.
ROYAL MUSCADINE (Amber Muscadine; Muscadine; White
Chasselas ; D’ Arboyce ; Chasselas ; Chasselas Doré; Chasselas de Fon-
tainbleau ; Chasselds Hatif de Teneriffe; Campanella Bianca; Weisser
Gutedel).—Bunches, long, loose, and shouldered; sometimes compact
and cylindrical. Berries, large, round, and, in the compact bunches,
inclinmg to oval. Skin, thin and transparent, greenish yellow, be-
coming pale amber when quite ripe, and sometimes marked with
tracings and dots of russet; covered with thin white bloom. Flesh,
tender and juicy, sweet, and richly flavoured.
This excellent and well-known grape ripens well in a cool vinery,
GRAPES. 8038
and against walls in the open air, The many names it has received
have arisen from the various forms it frequently assumes, and which
are occasioned entirely by the nature of the soil and the different
modes of treatment to which it is subjected. There is no real dif-
ference between this, the Common Chasselas, and Chasselas de Fon-
tainbleau. The White Muscadine of some authors is the Early Chas-
selas.
ROYAL VINEYARD.—Bunches, large; sometimes long and taper-
ing, and sometimes short ovate. Berries, large and roundish ovate.
Skin, white, and somewhat transparent, showing the texture of the
flesh through it, remarkably thin, and adhering closely to the flesh.
Flesh, firm and crackling, with an agreeable Sweetwater flavour, and
with sometimes the faintest trace of Muscat, as Lady Downe’s occa-
sionally has.
A late-hanging grape, which requires the heat of a Muscat house.
Unless it is assisted in fertilising, as the Morocco and some others
require to be, the bunches do not set well.
Riidesheimer. See White Rissling.
Sabalskanskoi. See Ferral.
St. Jean. See Black July.
ST. JOHN’S (Raisin de St. Jean; Joannec; Joannenc Blanche ;
Lashmar’s Seedling; Macready’s Early White).—Bunches, about five
inches long, with a very long stalk, loose, and with many undeveloped
berries. Berries, medium sized, roundish-oval. Skin, thin and green.
Flesh, very thin and watery, and, though without much flavour, is
agreeable and refreshing.
It ripens against a wall in the open air, and is well adapted for this
mode of cultivation.
St. Peter’s. See Alicante.
Sanct Peter’s Traube. See Alicante.
SALAMON’S FRONTIGNAN (Golden Frontignan ; Chasselas
Musqué de Sillery ; Muscat Cro ps Santee from eight to nine
inches long, tapering, very symmetrical, and not shouldered, Berries,
medium sized, round, and regular in size. Skin, yellowish green,
becoming quite amber-coloured when fully ripe. Flesh, firm and
crackling, very rich, and with a fine sprightly Muscat flavour.
This is an improved form of White Frontignan, and ripens a fort-
night later than Early Smyrna. It is much superior to Chasselas
Musqué, and does not crack its berries as that variety does.
SARBELLE FRONTIGNAN (Muscat de Sarbelle).—Bunch, below
medium size, about six inches long, loose, and generally with a short
shoulder. Berries, small, round, and irregular in size, caused by a
tendency to produce small undeveloped berries. Skin, black or dark
804 THE FRUIT MANUAL.
purple. Flesh, firm, sweet, sugary, and with a delicate Frontignan
flavour.
A small, very early Black Frontignan, suitable for pots, and which
may possibly ripen its fruit against a wall in the open air, but hardly
worth planting out in a vinery.
SCHIRAS (Ciras ; Seyras; Strrah ; Sirac).—Bunches, long, loose,
and shouldered. Berries, large, oval. Skin, thick, reddish purple,
covered with blue bloom. Flesh, rather firm and juicy. Juice, pale
red, sugary, and with a delicious aroma. Ripens in a cool vinery, and
is as early as the Royal Muscadine.
This fine, large, oval black grape is that which is grown almost
exclusively in the vineyards of the Hermitage, and furnishes the
celebrated Hermitage wine. It is said to have been originally intro-
duced from Schiraz, in Persia, by one of the hermits who formerly
resided there.
Schiliege. See Black Hamburgh.
Schwarzer Riessling. See Black Cluster.
Schwarzer Spanischer. See Alicante.
Schwarzwilscher. See Black Hamburgh.
SCOTCH WHITE CLUSTER (Blacksmith’s White Cluster; Laan
Hatif ; Van der Laan Précoce ; Diamant; Diamant Traube).—Bunch,
long and cylindrical, compact, and occasionally with a short shoulder.
Berries, large and oval, about the size of those of Muscat of Alexandria,
and marked with a distinct style-point. Skin, very thin and trans-
luscent, showing the veins and seeds, and covered with a very delicate
bloom. Berry-stalks, short, stout, with a bold receptacle, and very
slightly warted. Flesh, very delicate, and with a fine Sweetwater
flavour.
This is a very early grape, ripening in August in a cool house, and
it hangs in fine condition till February, a property that few early white
grapes possess. Babo considers Diamant Traube distinct from Van
der Laan Précoce, but I suspect they are synonymous.
Seacliffe Black. See Gros Guillaume.
Singleton. See Catawba.
Sir A. Pytches’ Black. See Black Prince.
Sir W. Rowley’s Black. See Black Frontignan.
Snow’s Muscat Hamburgh. See Black Muscat of Alevandria.
Steward’s Black Prince. See Black Prince.
STILLWARD’S SWEETWATER.—The bunches and berries of
this variety are similar to those of the Dutch Sweetwater and Prolific
Sweetwater, but they set much better than either of these; and this
is certainly the most preferable of the three. It ripens well out of
doors against a wall,
GRAPES. 805
Stockwood Park Hamburgh. See Golden Hamburgh,
Stoneless Round-berried. See White Corinth.
Straihutraube. See Black Hamburgh.
SYRIAN (Palestine; Jew’s; Terre de la Promise).—Bunches, im-
mensely large, broad-shouldered, and conical. Berries, large, oval.
Skin, thick, greenish white, changing to pale yellow when quite ripe.
Flesh, firm and crackling, sweet, and, when well ripened, of good
flavour.
This is a very good late grape, and generally produces bunches weighing
from 7 lbs. to 10 lbs.; but to obtain the fruit in its greatest excellence
the vine requires to be grown in a hothouse, and planted in very
shallow, dry sandy soil. Speechly states that he grew a bunch at
Welbeck weighing 20 lbs., and measuring 213 inches long and 193
Sin across the shoulders. It is a strong grower and an abundant
earer.
Terre de la Promise. See Syrian.
Teta de Vaca. See Cornichon Blanc.
Tokai Musqué. See Chasselas Musqué.
TOKAY.—The Hungarian wine called Tokay is not produced from
any particular kind of grape, nor grown in any particular vineyard ;
the name is applied to all wine grown on the hills of Zemplen, of which
Tokay is the chief; and the ground so cultivated extends over seven
or eight square leagues of surface. The name Tokay is, therefore,
applicable to many varieties of grapes, and it has thus been applied to
several varieties in this country. There are two that are known by this
name—the Charlesworth Tokay and the White Tokay. The former is
identical with Muscat of Alexandria, and the latter is an entirely different
variety, and will be found described under the name of White Tokay.
Tottenham Park Muscat. See Muscat of Alexandria.
TREBBIANO (Trebbiano Bianco; Trebbiano Vero; Erbalus ; Ugni
Blanc).—Bunches, very large, broad shouldered, and well set. Berries,
medium sized, roundish oval, sometimes oval and sometimes almost
round. Skin, thick, tough, and membranous, somewhat adhering to
the flesh; greenish white, covered with a very delicate bloom.
Flesh, firm and crackling, sweet, and richly flavoured when well’
ripened.
This is a late grape, requiring the same heat and treatment as the
Muscats, and will hang as late as the end of March. It requires fire
heat in September and October, to ripen it thoroughly before winter
sets in. I have seen bunches of this fourteen inches long and ten
inches across.
TRENTHAM BLACK (Long Noir d’Espagne).—Bunches, large,
tapering, and shouldered. Berries, above medium size, oval. Skin,
x
806 THE FRUIT MANUAL.
though not thick, is tough and membranous, separating freely from the
flesh, of a jet black colour, and covered with thin bloom. Flesh, very
melting, abundantly juicy, very rich, sugary, and vinous. ;
A very excellent grape, ripening with Black Hamburgh, but keeping
plump long after the Black Hamburgh shrivels. The vine is a free
grower and a good bearer.
TROVEREN FRONTIGNAN (Trovéren ; Muscat Trovéren).—
Bunches, large and well set, with very large round berries. Skin,
greenish white at first, changing as it ripens to pale amber, and fre-
quently with russet lines and specks. Flesh, firm and crackling, juicy,
sweet, rich, and with a mild Frontignan flavour.
This is a beautiful grape, and appears to be an exaggerated form of
White Frontignan. It requires a hot vinery.
Turner's Black. See Espiran.
Tynningham Muscat. See Bowood Muscat.
Ugni Blanc. See Trebbiano.
Ugni Noir. See Aramon.
Ulliade. See Gillade.
Ulliade Noir Musque. See Millade.
Ulliade Noir Précoce. See Willade.
Uva di tri Volte. See Ischia.
Uva Salamana. See Muscat of Alexandria.
Van der Laan Précoce. See Scotch White Cluster.
VENN’S BLACK MUSCAT.—Bunches, large, long, tapering, and
well shouldered, with rather slender stalks. Berries, medium sized,
oval. Skin, brownish black or quite black when well grown, and
covered with a fine bloom; thin and membranous. Flesh, firm, rich,
and juicy, with a distinct Muscat flavour.
A very excellent black Muscat grape, which ripens in a cool vinery
under the same treatment as Black Hamburgh.
It was raised by Mr. Sweeting, gardener to Mr. T. G. Venn, Sneyd Park, near
Bristol, and was awarded a first-class certificate by the Royal Horticultural
Society in 1874.
VERDELHO.—Bunches, rather small, conical, and loose. Berries,
small, unequal in size, and oval. Skin, thin and transparent, yellowish
green, but becoming a fine amber colour when highly ripened, with
sometimes markings of russet. Flesh, tender, sugary, and richly
flavoured.
It is from this grape that the Madeira wine is principally made. The
stalk is very brittle and herbaceous.
Vert Précoce de Madére. See Early Green Madeira.
Victoria Hamburgh. See Frankenthal.
GRAPES. 807
Violet Frontignan. See Purple Constantia.
Violette Muskateller. See Purple Constantia.
_WALTHAM CROSS.—Bunches, very large, long, and tapering,
with: strong stout stalks well set and well shouldered. Berry-stalk,
thick, stout, and warted. Berries, very large, from an inch and a
quarter to an inch and three-quarters long; oblong oval. Skin, mem-
branous, pale amber. Flesh, firm and solid, with a sweet, brisk, and
very pleasant flavour.
One of the largest, if not the largest, grape in cultivation. It is an
exaggerated Muscat of Alexandria, but has not the Muscat flavour.
It was introduced by Mr. William Paul, of Waltham Cross, and received a first-
class certificate from the Royal Horticultural Society in 1872.
Wantage. See Lombardy. © :
Warner’s Hamburgh. See Black Hamburgh.
Waterzoet Noir. See Black Sweetwater.
Weissholziger Trollinger. See Black Hamburgh.
Weisse Cibebe. See Karly White Malvasia.
Weisser Muskateller. See White Frontignan.
Weisser Riessling. See White Rissling.
Welke Burgundske. See Black Hamburgh,
Welko Modre. See Black Hamburgh.
WEST'S ST. PETER’S (Black Lombardy; Money’s St. Peter’s ;
Oldaker's St. Peter’s ; Poonah ; Raisin des Carmes ; Raisin de Cuba).
—Bunches, large, tapering, and well shouldered. Berries, large,
roundish-oval, and varying in size. Skin, thin, very black, covered
with a blue bloom. Flesh, tender, very juicy, sweet, and with a fine
sprightly flavour.
This is a very fine late grape, and requires to be grown in a house
with stove heat. The leaves die purple.
White Chasselas. See Royal Muscadine.
White Constantia. See White Frontignan.
WHITE CORINTH (White Kishmish ; Stoneless Round-berried ;
Corinthe Blanc).—Bunches, small, shouldered, and loose. Berries,
very small. Skin, yellowish white, changing to amber, covered with
white bloom. Flesh, very juicy, sub-acid, and with a refreshing
flavour. The seeds are entirely wanting. Of no value.
White Cucumber. See Cornichon Blanc.
WHITE FRANKENTHAL (frankenthal Blanc). — Bunches,
medium sized, heart-shaped, and distinctly shouldered. Berries,
medium sized, obround, or inclining to oval. Skin, white, trans-
x2
808 THE FRUIT MANUAL.
parent, and veined, covered with thin white bloom. Flesh, tender,
sweet, and pleasantly but not richly flavoured. : :
A good second-rate grape, which ripens in an ordinary vinery.
WHITE FRONTIGNAN (White Constantia; Nepean’s Constantia ;
Muscat Blanc; Moscatel Commun; Raisin de Frontignan ; Weisser
Muskateller).—Bunches, large, long, cylindrical, and compact, without
shoulders. Berries, medium sized, round. Skin, dull greenish white,
or yellow, covered with thin grey bloom. Flesh, rather firm, juicy,
sugary, and very rich, with a fine Muscat flavour.
This will ripen either in a cool or warm vinery, but is worthy of the
most favourable situation in which it can be grown. The vine is an
abundant bearer, and forces well. The leaves die yellow.
White Hamburgh. See White Lisbon.
White Kishmish. See’ White Corinth.
WHITE LADY DOWNE’S.—The bunches and berries are similar
to those of Lady Downe’s, except that the latter are of yellowish white
colour.
It was raised by Mr. William Thompson, at Dalkeith Gardens, from Lady
Downe’s, fertilised by the pollen of Bowood Muscat.
WHITE LISBON (White Hamburgh; White Portugal; White
Raisin).—Bunches, large and loose. Berries, oval. Skin, greenish
white. Flesh, firm and crackling, not very juicy, but with a sweet
and refreshing flavour.
It is this grape which is so largely imported from Portugal during
the autumn and winter months, and sold in the fruiterers’ and grocers’
shops under the name of Portugal Grapes.
White Melier. See Karly White Malvasia.
White Muscadine. See Royal Muscadine,
WHITE NICE.—Bunches, very large and loose, with several
shoulders. Berries, medium sized, round, and hanging loosely on the
bunches. Skin, thin, but tough and membranous; greenish white,
becoming pale amber-coloured as it ripens. Flesh, firm and sweet.
Bunches of this variety have been grown to weigh 18 lbs. The leaves
are very downy underneath.
White Portugal. See White Lisbon.
White Raisin. See White Lisbon.
WHITE RISSLING (Weisser Riessling).—Bunches, small, short,
and compact, scarcely, if at all, shouldered. Berries, round, or some-
what oblate. Skin, thin, greenish white, and, when highly ripened,
sometimes with a reddish tinge. Flesh, tender, fleshy, and juicy, with
a sweet and agreeably aromatic flavour.
This may be grown either in a cool vinery or against a wall in the
GRAPES, 809
open air. The vine is a great bearer, and is very extensively grown in
the vineyards of the Rhine and Moselle.
WHITE ROMAIN.—Bunches, below medium size, and rather
closely set. Berries, medium sized, oval. Skin, thin, and so trans-
parent that the seeds can be seen through it; yellowish white, and
with a thin bloom. Flesh, tender, very juicy, and sweet. An excel-
lent early grape. The wood is very short-jointed, and the vine forms
a small bush ; it is well suited for pot culture.
This variety was received by Mr. Rivers from France, under the
name of Muscat Romain, which proved to be a misnomer when the
vine fruited. It has, therefore, been distinguished by its present
name.
WHITE SWEETWATER (Water Zoet).—This differs from the
Dutch Sweetwater in producing smaller bunches and berries, and in
having a thin watery juice. It is not now often met with, and is
perhaps quite out of cultivation. The White Sweetwater of Speechly
is Dutch Sweetwater.
WHITE TOKAY.—Bunches, rather large and compact, from nine
inches to a foot long, and broad-shouldered. Berries, large and ovate.
Skin, thin, pale-coloured, but assuming an amber colour at maturity.
Flesh, tender and juicy, ‘with a rich flavour. .
This, in the size of the bunch, resembles Muscat of Alexandria, but
it is much more compact, and the fruit has not the slightest trace of
the Muscat flavour. This is one of the best late hanging white grapes
in cultivation, and far surpasses the Calabrian Raisin and the Treb-
biano. Mr. Hill, of Keele Hall, grows it very successfully. In the
north of England the Muscat of Alexandria is sometimes called Tokay,
or Charlesworth Tokay.
Wilmot’s Hamburgh. See Dutch Hamburgh.
Worksop Manor. See Black Damascus.
Zante. See Black Corinth.
LIST OF SELECT GRAPES.
For small estublishments any of those marked * may be chosen.
I. FOR WALLS IN THE OPEN AIR.
Muscats. Not Muscats. Pitmaston White Cluster
*Early Ascot Frontignan Black July Purple Fontainbleau
Early Black Frontignan *Early White Malvasia *Royal Muscadine
*Early Saumur Frontignan *Espiran Stillward’s Sweetwater
July Frontignan *Miller’s Burgundy
310 THE FRUIT MANUAL.
Il. FOR COOL VINERIES.
Muscats. Madeira Frontignan Black Prince :
Black Frontignan *Meurthe Frontignan *Early White Malvasia
Chasselas Musqué ; ; *Madresfield Court
*Early Saumur Frontignan Not Muscats. Pitmaston White Cluster
Graham’s Muscat Musca- “Black Champion *Royal Muscadine
dine *Black Hamburgh Scotch White Cluster
III. FOR POTS IN ORCHARD HOUSES.
Muscats. Not Muscat. Red Chasselas
Citron Frontignan “Cambridge Botanic Gar- *Royal Muscadine
*Early Saumur Frontignan den Scotch White Cluster
Early Smyrna Frontignan *Chasselas Vibert Stillward’s Sweetwater
Early White Frontignan “Early White Malvasia White Romain
*Purple Fontainbleau
IV. FOR FORCING FOR EARLY CROPS.
: Muscats. *Salamon’s Frontignan Buckland Sweetwater
“Black Muscat of Alex- *White Frontignan *Duke of Buccleugh
andria *Golden Queen
*Dr. Hogg Not Muscats. *Madresfield Court
Duchess of Buccleugh *Black Champion *Royal Muscadine
Red Frontignan *Black Hamburgh *Trentham Black
V. FOR FORCING FOR LATE CROPS.
Muscats. Not Muscats. *Lady Downe’s
*Bowood Muscat *Alicante *Mrs. Pearson
Canon Hall Muscat Black Damascus *Trebbiano
*Mrs. Pince’s Black Muscat Gros Guillaume *West’s St. Peter’s
Muscat of Alexandria
MEDLARS.
Broad-leaved Dutch. See Dutch.
DUTCH (Broad-leaved Dutch; Gros Fruit; Gros Fruit Mon-
strueux ; Large Dutch).—This is by far the largest and most generally
grown of the cultivated medlars. The fruit is frequently two inches
and a half in diameter, and very much flattened. The eye is very
open, wide, and unequally rent, extending in some instances even to
the margin of the outline of the fruit. It is of excellent flavour, but,
in sl respect, inferior to the Nottingham. The young shoots are
smooth.
Gros Fruit. See Dutch.
Gros Fruit Monstrueux. See Dutch.
Large Dutch. See Dutch.
MULBERRIES. 811
Narrow-leaved Dutch. See Nottingham.
NOTTINGHAM (Narrow-leaved Dutch; Small Fruited).—This is
considerably smaller than the Dutch, rarely exceeding an inch and a
half in diameter ; turbinate, and is more highly flavoured. The young
shoots are downy.
Sans Noyau. See Stoneless.
Sans Pepins. See Stoneless,
Small Fruited. See Nottingham.
STONELESS (Sans Noyau ; Sans Pepins).—In shape this resembles
the Nottingham, but it rarely exceeds three quarters of an inch in
diameter. The eye is smaller and less rent than in the other varieties.
It is quite destitute of seeds and woody core; but the flavour, though
good, is inferior to that of the others, being less brisk.
MULBERRIES,
The only variety cultivated in this country for its fruit is the Black
Mulberry (Morus Nigra), and it is only in the southern counties where
it attains perfection. In the midlands it ripens its fruit when trained
against a wall; but it is doubtful whether the crop so obtained is
sufficient remuneration for the space the tree occupies. Since the
introduction of orchard-houses, I have seen the mulberry cultivated
very successfully in pots, where the roots are kept under subjection,
and the tree is confined to the form of a small bush, or close pyramid.
In such condition it bears fruit abundantly, and forms an object of
interest as well as of utility.
The Mulberry is a tree that is endowed with great powers of
endurance, and does not require a pampered treatment; and it is,
therefore, one that is very patient under any experiments it may be
subjected to.
NECTARINES.
Following the course I adopted with the Cherries in the first edition
of this work, I have in this arranged the Nectarines and Peaches ac-
cording to a well-defined classification, and given to the large divisions
distinctive names by which the different races may be designated.
These names are taken from some familiar variety, the characters of
which are well known, and which at once convey to the mind those of
all the varieties ranged belonging to the same race.
312 THE FRUIT MANUAL.
SYNOPSIS OF NECTARINES.
1. FLOWERS LARGE,
! © Leaves without glands.
A. Freestone. —HarDWICKES.
Bowden
Hardwicke
Hunt’s Large Tawny
B. Clingstone.—NEWINGTONS.
Early Newington
Old Newington
2 ** Leaves with round glands.
A. Freestone,—PITMASTONS.
Pitmaston Orange
Pineapple
B. Clingstone.
None
2, “4* Leaves with hidney-shaped glands.
A. Freestone.—STANWwICkKS.
Albert
Byron
Fairchild’s Early
Humboldt
Lord Napier
Rivers’ Elruge
Rivers’ Orange
Rivers’ White
Stanwick
White
B. Clingstone.— ROMANS.
Roman
II, FLOWERS SMALL.
f * Leaves without glands.
A. Freestone.—Tawnys. B. Clingstone.
Hunt's Tawny None
ZL ** Leaves with round glands.
A. Freestone.—BostTons.
Albert Victor
Boston B. Clingstone.
Prince of Wales None
Stanwick Elruge
3 ets Leaves with hidney-shaped glands.
A. Freestone.— Vi0LETTES, Peterborough
Balgowan Victoria
Downton Violette Grosse
Due du Telliers Violette Hative
Elruge
Impératrice B. Clingstone.—GoLpExs.
Late Melting Golden
Murrey
ALBERT.—Fruit, of the largest size; round. Skin, greenish white,
with a pale red cheek. Flesh, pale red next the stone, from which it
separates, juicy and melting, with a brisk vinous flavour. Flowers,
large. Glands, kidney-shaped.
A very fine nectarine; ripe in the first and second weeks of Sep-
NEOTARINES. 313
tember. It requires a warm soil and situation, and is remarkably
adapted for forcing, when its flavour is well brought out.
This was raised by Mr. Rivers, of Sawbridgeworth, and is a seedling from the
White Nectarine.
ALBERT VICTOR.—Fruit, large, two inches and a half wide and
two inches high ; roundish, flattened at the crown, from which a deep
suture issues, which becomes more faint towards the stalk. Skin,
green where shaded, and mottled with dull red on the side next the
sun. Flesh, greenish yellow, rather firm, very juicy, with a brisk and
sprightly flavour, very red next the stone, from which it separates, ex-
cept some fibres which adhere. Stone, large and rugged. Flowers,
small. Glands, round.
A very large and handsome nectarine ; ripe in an orchard-house in
the end of August, and the middle and end of September against a
wall. The fruit often drops before it is ripe.
It was raised by Mr. Rivers, of Sawbridgeworth, from Prince of Wales Nec-
tarine.
Anderdon’s. See Old Newington.
Aromatic. See Violette Hative.
BALGOWAN (Balgone).—Fruit, very large, roundish, inclining to
ovate. Skin, pale green, mottled with red on the shaded side, but
entirely covered with deep, bright red on the side next the sun.
Flesh, with a greenish tinge, veined with red at the stone, melting,
very rich, and highly flavoured. Flowers, small. Glands, kidney-
shaped.
A very large and excellent variety, nearly allied to Violette Hative,
but much hardier and a more vigorous grower. It ripens in the end
of August and beginning of September.
It is of Scottish origin, and was received by the Horticultural Society from Mr.
Hosie, gardener at Lyndoch in Perthshire, in 1825.
Black. See Karly Newington.
Black Murrey. See Murrey.
BOSTON (Lewis’; Perkins’ Seedling).—Fruit, very large, roundish
oval. Skin, bright yellow on the shaded side, and deep red on the
side next the sun. Flesh, yellow, without any red at the stone, with
an agreeable but not rich flavour. Flowers, small. Glands, round.
Remarkable only for the size and beauty of the fruit, which ripens in
the middle of September, and requires a warm season to bring it to
maturity.
The Boston Nectarine is an American variety, and was raised from seed of a
peach by Mr. T. Lewis, of Boston, U.S.A. It was introduced to this country by
Mr. Perkins, of Brooklyn, who sent it to the Horticultural Society in 1824,
BOWDEN.—This is a very large variety, of a round shape. Skin,
greenish on the shaded side, dark red next the sun, and with a dispo-
314 THE FRUIT MANUAL.
sition to be russety. The flesh is melting, rich, and sugary, with a
slightly astringent flavour. Flowers, large. Glands, none.
Ripe in August. The tree is a very dwarf and compact grower.
It was sent to the Horticultural Society in 1827, by Mr. Dymond, of Exeter
Brinion. See Violette Hdtive.
Brugnon Musqué. See Roman.
Brugnon Red-at-Stone. See Violette Hative.
BYRON.—Fruit, above medium size, two inches and a quarter wide
and about the same in height; roundish, sometimes inclining to oval,
marked with quite a faint suture. Skin, rich orange yellow, mottled
with deep crimson. Flesh, orange, tender, and melting, very slightly
stained with red round the stone, from which it separates freely, and is
very richly flavoured. Glands, kidney-shaped. Flowers, very large
and handsome, being quite ornamental.
A very excellent fruit; ripe in the beginning of September in an
orchard-house, and about a fortnight later agaist a wall. It has a
considerable resemblance to Pine Apple, but the tree is a better grower,
and the fruit of finer flavour.
It was raised by Mr. Rivers, of Sawbridgeworth, from seed of Bowden Nectarine.
Claremont. See Elruge.
DOWNTON.—Fruit, rather larger than Violette Hative, roundish
oval. Skin, pale green in the shade, but deep red next the sun.
Flesh, pale green, reddish at the stone, melting, juicy, and richly
flavoured. Flowers, small. Glands, kidney-shaped.
A first-rate variety; ripe in the end of August and beginning of
September. The tree is a vigorous grower, and an excellent bearer.
It was raised by Mr. Knight from the Elruge and Violette Hative.
There is an Improvep Downton raised by Mr. Rivers, of Sawbridge-
worth, which possesses all the distinguishing characteristics of the old
variety, but which is a better bearer and a more richly flavoured fruit.
Due de Telliers. See Dutilly’s.
Due de Tello. See Dutilly’s.
DUTILLY’S (Due de Telliers ; Duc de Tello).—Fruit, rather large
and oval, somewhat flattened on the side marked with the suture.
Skin, pale green on the shaded side, but covered with dark red on the
side next the sun. Flesh, greenish white with a slight tinge of red
next the stone, from which it separates freely. Flowers, small. Glands
of the leaves, kidney-shaped.
A well-flavoured fruit; ripe in the end of August and beginning of
September.
Mr. Lindley wrote the name of this Duc du Telliers ; but Rogers says it ‘ was
introduced into England by M. Dutilly Gerrardet, a Dutch merchant who settled
at Putney,in Surrey. From that gentleman it got into the possession of the senior
Mr. Hunt, who first established the nursery there, and who, with Grey of Fulham,
were both great assistants to Miller in bringing out his Dictionary.”
NECTARINES. 315
Early Black. See Early Newington.
EARLY NEWINGTON (Black; Early Black; Lucombe’s Black ;
Lucombe’s Seedling ; New Dark Newington).—Fruit, large, roundish-
ovate, enlarged on one side of the suture ; apex ending in a swollen
point. Skin, pale green in the shade, but bright red, marbled with
deeper red, next the sun, covered with a thin bloom. Flesh, greenish
white, very red next the stone, to which it adheres; rich, sugary,
vinous, and very excellent. Flowers, large. Glands, none.
It is earlier and much richer than the Old Newington, and ripens
early in September.
Early Violet. See Violette Hédtive.
ELRUGE (Claremont ; Oatlands; Oldenburg; Springrove; Tem-
ple).—Fruit, medium sized, roundish-oval. Skin, pale greenish in the
shade, deep red next the sun, interspersed with dark brownish russet
specks. Flesh, pale towards the stone, melting, juicy, and richly
flavoured. Stone, oval and rough. Flowers, small. Glands, kidney-
shaped.
This is one of the best nectarines. It ripens in the end of August
and beginning of September. The tree is an excellent bearer, and
forces well.
The name Elruge is derived from an anagram of Gurle or Gourle, who was a
nurseryman at Hoxton, or Hogsden as it was then called, near London. Mr.
Lindley says he was a nurseryman at Hoddesden in Hertfordshire, but that is a
mistake. It is he of whom Leonard Meager speaks when, writing in 1670, he says,
“Here follows a catalogue of divers sorts of fruit which I had of my very loving
friend Captain Garrle, dwelling at the great nursery between Spittle-fields and
Whitechappel, a very eminent and ingenious nurseryman, who can furnish any
that desireth with any of the sorts hereafter mentioned ; as also with divers other
rare and choice plants.” Switzer says : “The Elrouge Nectarine is also a native of
our own, the name being the reverse of Gourle, a famous nurseryman at Hogsden
in Charles the Second’s time, by whom it was raised.”
Emmerton’s White. See White.
FAIRCHILD’S.—Fruit, small, round, slightly flattened at the top.
Skin, yellowish green, bright red next the sun. Flesh, yellow to the
stone, dry, and sweet. Stone, nearly smooth. Flowers, large. Glands,
kidney-shaped.
Ripens in the beginning and middle of August; but it is of little
merit, its only recommendation being its earliness.
This was raised by Thomas Fairchild, a nurseryman at Hoxton, who died in
1729. He was the author of “The City Gardener,” and some papers in the
“Philosophical Transactions.” By his will he left £25, which was subsequently in-
creased to £100, to the trustees of the charity school and the churchwardens of
Shoreditch, for a sermon to be preached on Whit Tuesday in the afternoon in the
parish church for ever, “On the wonderful works of God in the creation,” or
‘¢ On the certainty of the resurrection of the dead, proved by the certain changes
of the animal and vegetable parts of the creation.”
Flanders. See White.
816 THE FRUIT MANUAL.
French Newington. See Old Newington.
Genoa. See Peterborough.
GOLDEN (Orange).—Fruit, medium sized, roundish-ovate. Skin,
fine waxen yellow in the shade, and bright scarlet, streaked with red,
where exposed. Flesh, yellow, adhering to the stone, juicy, and sweet.
Flowers, small. Glands, kidney-shaped. Ripens early in September.
Grosse Violette Hative. See Violette Grosse.
Hampton Court. See Violette Hative.
HARD WICKE.—Fruit, of very large size, almost round, and some-
times inclining to oval. Skin, pale green on the shaded side, entirely
covered with dark purplish red next the sun. Flesh, greenish, with a
tinge of red next the stone, melting, juicy, rich, and highly flavoured.
Flowers, large. Glands, none. A most delicious fruit.
Ripens in the middle and end of August.
This was raised from the Elruge at Hardwicke House, near Bury St. Edmunds,
and is one of the hardiest and most prolific of nectarines.
HUMBOLDT .— Fruit, above medium size, about two inches and a
quarter wide, and two inches high, terminating in a point at the apex,
from which issues a faint suture, which appears like a hair-line, towards
the stalk. Skin, bright orange yellow, stained and streaked very
sparingly with bright crimson next the sun. Flesh, orange, very tender
and juicy, with the slightest stain of red next the stone; gelatinous in
appearance, and very richly flavoured. Flowers, large. Glands, kidney-
shaped.
A delicious nectarine ; ripe in the middle of August, and hangs well
till it shrivels. On a wall it is about a fortnight later. The tree bears
abundantly, even small plants being studded with blossom buds.
It was raised by Mr, Rivers, of Sawbridgeworth, from the seed of Pine Apple
Nectarine. :
HUNT’S LARGE TAWNY.—Fruit, small, a little larger than Fair-
child’s, somewhat ovate, and prominent at the apex. Skin, pale
orange, shaded with deep red next the sun. Flesh, deep orange,
melting, of excellent flavour, and separating from the stone. Flowers,
large. Leaves, without glands.
Ripe in the middle and end of August.
This originated as a bud sport from Hunt’s Small Tawny, found by Mr. George
Lindley in his nursery at Catton, near Norwich, in 1824. He saw a few of the
maiden trees in the nursery quarters, producing very large flowers which
corresponded with flowers of no other variety, and, having marked them, thence-
forth propagated them as a distinct variety. In his account of this in the “Guide
to the Orchard,” at page 282, he has made a mistake in saying “ it originated from
the preceding,” instead of from the following variety.
HUNT’S TAWNY (Hunt's Early Tawny),.—Fruit, medium sized,
roundish-ovate, narrow towards the top, compressed on the sides, en-
NEOTARINES. 817
larged on one side of the suture. Skin, pale orange, deep red next the
sun, spotted with russety specks. Flesh, deep orange, deeply stained
with red at the stone, from which it separates ; rich and juicy. Flowers,
small. Glands, none. ;
It ripens in the middle and end of August. Tree, hardy and prolific.
IMPERATRICE.—In size and appearance this has a considerable
resemblance to Violette Hative; but the flesh is not so red at the stone
as in that variety. It is very richly flavoured, and when allowed to
hang till it shrivels—a property which few of the Freestone Nectarines
possess—it becomes quite a sweetmeat. Flowers, small. Glands,
kidney-shaped.
Ripens in the beginning of September. The tree is hardy, and an
excellent bearer.
Large Elruge. See Rivers’ Elruge.
Large Scarlet. See Violette Hative.
Large White. See White.
Late Green. See Peterborough.
LATE MELTING.—This appears to be a variety of Peterborough,
of large size. Flowers, small. Glands, kidney-shaped. It is a very
late variety, and is well worth growing in large collections when it is
desired to extend the season of this kind of fruit.
Lewis’. See Boston.
LORD NAPIER.—Fruit, of large size. Skin, pale cream-coloured,
with a red mottled cheek on the side exposed to thesun. Flesh, very
white, melting, tender, juicy, and with a rich Stanwick flavour, and quite
pale, even to the stone, from which it separates freely. Flowers, large.
Glands, kidney-shaped.
This is the earliest of all nectarines. It ripens in the first week of
August, and is eight or ten days earlier than Hunt’s Tawny.
It was raised by Mr. Rivers, of Sawbridgeworth, from seed of Early Albert
Peach.
Lord Selsey’s Elruge. See Violette Hétive.
Lucombe’s Black. See Early Newington.
Lucombe’s Seedling. See Early Newington.
MURREY (Black Murrey).—Fruit, medium sized, roundish-ovate,
enlarged on one side of the suture. Skin, pale green on the shaded
side, and dark red next the sun. Flesh, greenish white, melting, and
richly flavoured. Stone, nearly smooth. Flowers, small. Glands,
kidney-shaped.
An excellent variety ; ripe in the end of August. Tree, hardy, and a
good bearer.
It is called Murrey from its dark red colour, and this is derived from the French
word mure, signifying the taoulberry.
318 THE FRUIT MANUAL.
Neat’s White. See White.
New Dark Newington. See Karly Newington.
New Scarlet. See Violette Hative.
North’s Large. See Old Newington.
Oatlands. See Elruge.
Oldenburg. See Elruge.
OLD NEWINGTON (Anderdon’s; French Newington; North’s
Large; Rough Roman; Scarlet Newington; Smith’s Newington ; Sion
Hilt).—F ruit, rather large, roundish. Skin, pale next the wall, bright
red next the sun. Flesh, pale yellow, red at the stone, to which it
adheres, juicy, sweet, rich, and vinous. Stone, small and rough.
Flowers, large. Glands, none.
It ripens in the middle of September.
Old Roman. See Roman.
Orange. See Golden.
Perkins’ Seedling. See Boston.
PETERBOROUGH (Genoa; Late Green; Vermash). — Fruit,
medium sized, round. Skin, green, with a very faint dull red next the
sun, Flesh, greenish white to the stone, juicy, but nothing very re-
markable except as being the latest nectarine known. Flowers, small.
Glands, kidney-shaped.
It ripens in October.
This is said to have been introduced by Lord Peterborough, the distinguished
general in the time of James II., William and Mary, and Queen Anne, and to have
been cultivated in his garden at Fulham. It is supposed to be a Dutch variety, the
name Vermash being that by which it is known in Holland.
PINE APPLE.—This is a variety raised by Mr. Rivers from the
Pitmaston Orange, upon which it is an improvement. It has the same
yellow flesh as its parent, and is much richer in flavour, in that respect
partaking somewhat of the sprightliness of the Pine Apple.
It ripens in the beginning of September.
PITMASTON ORANGE (Williams’ Orange ; Williams’ Seedling).—
Fruit, large, roundish-ovate, narrow towards the top, which ends in an
acute swollen point. Skin, rich orange, brownish red next the sun,
streaked where the two colours blend. Flesh, deep yellow, red at the
stone, juicy, rich, and excellent. Stone, small, sharp-pointed, and very
rough. Flowers, large. Glands, round.
Ripens in the end of August and beginning of September. ‘Tree, an
excellent bearer.
Raised by Mr. Williams, of Pitmaston, near Worcester, from seed of the Elruge.
The tree first produced fruit in 1815.
PRINCE OF WALES.—Fruit, very large, slightly oval. Skin,
NECTARINES. 819
greenish yellow, with a deep dull red cheek next the sun. Flesh, deep
red next the stone, from which it separates, with a very rich vinous
flavour when thoroughly ripe. Flowers, small. Glands, round.
An excellent nectarine, which ripens on a south wall in the middle of
September, and will hang till the end of the month. The tree requires
a warm soil and situation.
This was raised in 1858 by Mr. Rivers, of Sawbridgeworth, from seed of a fine
large oval-shaped seedling peach.
Red Roman. See Roman.
RIVERS’ ELRUGE (Large Elruge).—Fruit, large, two inches and
a half wide, and two inches high ; round and flattened, marked with a
deep suture, which extends across the crown, and diminishes towards
the stalk. Skin, greenish yellow, mottled with deep red next the sun.
Flesh, greenish, stained with red next the stone, but not deeply, and
not extending far into the flesh ; it separates freely from the stone, and
is of rich and brisk flavour. Flowers, large. Glands, very small, and
kidney-shaped.
An excellent nectarine ; ripe in the middle and end of August in an
orchard-house, and about a fortnight or three weeks later against a wall.
The seedling tree was very much cankered, and the first year it bore
one immensely large fruit and died. Those propagated from it do not
grow freely, and are apt to have blind buds.
It was raised by Mr. Rivers from the Old Elruge.
RIVERS’ ORANGE.—The fruit is similar to that of its parent,
Pitmaston Orange, and very richly flavoured ; and the tree, in Mr.
Rivers’ estimation, is more robust in its habit, bears perhaps more
profusely, and is hardier than that variety. Flowers, large. Glands,
kidney-shaped.
RIVERS’ WHITE.—This was raised in 1857 by Mr. Rivers from
the White Nectarine, to which it bears a close resemblance, except that
its colour is paler, and it is covered with a delicate white bloom. The
flavour is very delicious. Flowers, large. Glands, kidney-shaped.
It ripens a week or eight days before the White Nectarine.
ROMAN (Brugnon Musqué; Brugnon Violet Musqué ; Old Roman ;
Red Roman).—Fruit, large, roundish, flattened at the top. Skin,
greenish yellow, brown muddy red, and rough, with russety specks next
the sun. Flesh, greenish yellow, deep red at the stone, to which it
adheres, rich, juicy, and highly vinous, particularly when allowed to
hang till it shrivels. Flowers, large. Glands, kidney-shaped.
It ripens in the beginning of September.
This is one of the oldest, if not the oldest, nectarine in cultivation. It is men-
tioned by Parkinson in 1629, and by all subsequent writers. He says, “It has a
large or great purplish blossom like unto a peach.”
Rough Roman. See Old Newington.
820 THE FRUIT MANUAL.
Scarlet. See Old Newington.
Sion Hill. See Old Newington.
Smith’s Newington. See Old Newington.
Springrove. See Elruge.
STAN WICK.—Fruit, large, roundish-oval. Skin, pale lively green
where shaded, and purplish red where exposed to the sun. Flesh,
white, melting, rich, sugary, and most delicious. Kernel, sweet, like
that of the sweet almond. Flowers, large. Glands, kidney-shaped.
Ripe in the middle and end of September.
The fruit is very apt to crack, and requires to be grown under glass.
It generally fails to ripen thoroughly against walls in the open air, ex-
cept when grown in a light sandy soil and a good exposure.
This nectarine was raised at Stanwick Park, one of the seats of the Duke of
Northumberland, from stones given to Lord Prudhoe by Mr. Barker, Her Majesty’s
Vice-Consul at Aleppo, and who afterwards resided at Suedia in Syria. The seed
was sown in March, 1843, and the buds were inserted the following autumn on a
Bellegarde Peach, and the first fruit was produced in 1846. Lord Prudhoe, who
had become Duke of Northumberland, placed the Stanwick Nectarine in the bands
of Mr. Rivers, of Sawbridgeworth, for propagation, and on the 15th of May, 1850,
the stock, consisting of twenty-four plants, was sold by auction, and realised
£164 17s., which his Grace presented to the funds of the Gardeners’ Benevolent
Institution, such an amount never having been realised before for the same number
of small nectarine trees in pots.
STANWICK ELRUGE.—This is a large richly flavoured nectarine,
exactly like Stanwick, a few days earlier than Elruge. It was raised
from Elruge crossed with Stanwick, and is one of the seedlings of
Mr. Rivers, of Sawbridgeworth. Flowers, small. Glands, round.
It is deliciously flavoured.
Temple. See Hlruge.
Vermash. See Peterborough.
VICTORIA.—The fruit is exactly similar to the Stanwick, and pos-
sesses all its richness of flavour; but it is a month earlier, and does not
crack as that variety does. It was raised by Mr. Rivers from the Violette
Hative, fertilised by Stanwick, and while it has the bitter kernel, small
flowers, and kidney-shaped glands of Violette Hative, it is in all other
respects similar to the Stanwick.
This is a very valuable acquisition. The tree succeeds best on the
Black Damask Stock. It ripens in an orchard-house in the end of
September.
Violet. See Violette Hative.
Violette de Courson. See Violette Grosse.
VIOLETTE GROSSE (Grosse Violette Hétive ; Violette de Courson).
—Fruit, larger than Violette Hative. Skin, pale green, marbled with
violet red. Flesh, less vinous than Violette Hative, but an excellent
fruit. Flowers, small. Glands, kidney-shaped.
Ripens early in September.
NUTS AND FILBERTS. 321
VIOLETTE HATIVE (Aromatic ; Early Brugnon; Early Violet ;
Hampton Court ; Large Scarlet; Lord Selsey’s Elruge; New Scarlet ;
Violet ; Violette Musquée).—Fruit, large, roundish-ovate. Skin, yellowish
green in the shade, dark purplish red, mottled with brown, next the
sun. Flesh, yellowish green, deep red next the stone, rich, sweet, and
vinous. Stone, roundish, deep reddish brown, and deeply furrowed.
Flowers, small. Glands, kidney-shaped.
Ripens in the end of August and beginning of September.
Violette Musquée. See Violette Hative.
WHITE (Emmerton’s White; Flanders; Large White; Neat’s
White; New White; White Cowdray).—Fruit, large, nearly round.
Skin, white, with a slight tinge of red next the sun. Flesh, separating
freely from the stone, white throughout, very juicy, with a rich vinous
flavour. Stone, small. Flowers, large. Glands, kidney-shaped.
Ripens in the end of August and beginning of September.
White Cowdray. See White.
Williams’ Orange. See Pitmaston Orange.
Williams’ Seedling. See Pitmaston Orange.
LIST OF SELECT NECTARINES.
Those marked * are suitable for small collections.
*Albert Victor *Humboldt - Stanwicke
*Balgowan *Lord Napier *Victoria
*Byron Prince of Wales *Violette Hative
Elruge Roman *Rivers’ White
Hardwicke
NUTS AND FILBERTS.
SYNOPSIS OF NUTS.
1, Nuts.— The husk shorter than, or as long as, the Nut.
Bond Downton Square
Cob Pearson’s Prolific
Cosford
Il, FILBERTS.— Husk longer than the Nut.
Frizzled Red
Lambert’s White
Purple
822 THE FRUIT MANUAL.
BOND NUT.—Hask, hairy, shorter than the nut. Nut, of medium
size, ovate and oblong. Shell, thin. Kernel, large.
This is an excellent nut, and the tree is a good bearer.
Cape Nut. See Frizzled Filbert.
COB (Round Cob).—Husk, hairy, shorter than the nut, and much
frizzled. Nut, large, obtusely ovate. Shell, of a light brown colour,
rather thick. Kernel, large.
A good nut for early use, but does not keep well.
COSFORD (Miss Young’s; Thin-shelled).—Husk, hairy, as long as
the nut, and deeply cut. Nut, large, oblong. Shell, of a light brown
colour, very thin, so much go as to be easily broken between the
finger and thumb. Kernel, large, and well flavoured.
An excellent early nut, and the tree is an abundant bearer.
DOWNTON SQUARE.—Husk, smooth, shorter than the nut.
Nut, large, short, four-sided. Shell, thick. Kernel, full, and well
flavoured.
Dwarf Prolific. See Pearson’s Prolific.
Filbert Cob. See Lambert Filbert.
FRIZZLED FILBERT (Frizzled Nut; Cape Nut).—Husk, hairy,
twice as long as the ‘nut, deeply frizzled, and spreading open at the
mouth. Nut, small, oblong, and flattened. Shell, thick. Kernel,
full.
This ig rather a late variety. The tree is an excellent bearer, and
the nuts are produced in clusters.
Kentish Cob. See Lambert's Filbert.
LAMBERT’S FILBERT (Kentish Cob ; Filbert Cob).—Husk, nearly
smooth, longer than the nut, and very slightly cut round the margin.
Nut, large, oblong, and somewhat compressed. Shell, pretty thick,
of a brown colour. Kernel, full, and very richly flavoured.
This is, perhaps, the best of all the nuts. The tree is a most
abundant bearer ; some of the nuts are upwards of an inch in length,
and they have, with care, been kept for four years. It is only after
being kept for some time that their full richness of flavour is ob-
tained.
I am not aware whether this was raised or only introduced by Mr. Aylmer
Bourke Lambert, of Boynton, Wiltshire ; but it is through him that it first was
brought to the notice of the Horticultural Society about the year 1812. Ic is
improperly called Kentish Cob, for the true cobs are roundish, thick-shelled nuts,
and it is not many years since it was grown in the orchards of that county, the only
varieties previously cultivated being the Red and White Filberts. As an evidence
that it is of comparatively recent introduction, it is not mentioned by Forsyth or
Rogers, nor had a description of it been published before it appeared in this work.
Miss Young’s. See Cosford.
PEACHES. 328
Nottingham Prolific. See Pearson’s Prolific.
PEARSON’S PROLIFIC (Dwarf Prolific; Nottingham Prolific).
—Husk, hairy, shorter than the nut. Nut, medium sized, and smaller
than the Cob ; obtusely ovate. Shell, rather thick. Kernel, full.
A very excellent variety. The trees are most abundant bearers,
and I have seen them not more than two feet and a half high, laden
with fruit.
PURPLE FILBERT (Purple-leaved).—This differs from the Red
Filbert in having the leaves of a dark blood-red colour, like those of
the Purple Beech. The fruit is similar to, and quite as good as, that
of the Red Filbert, and is of a deep purple colour. It is, therefore,
rie only valuable as an ornamental shrub, but produces excellent
ruit.
RED FILBERT (Red Hazel).—Husk, hairy, longer than the nut.
Nut, of medium size, ovate. Shell, thick. Kernel, full, covered with
a red skin,
Round Cob. See Cod.
Thin-shelled. See Cosford.
WHITE FILBERT (Wrotham Park).—Husk, hairy, longer than
the nwt, round the apex of which it is contracted. Nut, medium
sized, ovate. Shell, thick. Kernel, full, and covered with a white
skin.
Wrotham Park. See White Filbert.
LIST OF SELECT NUTS.
Cosford Pearson’s Prolific White Filbert
Lambert’s Filbert Red Filbert
PEACHES.
SYNOPSIS OF PEACHES.
I, FLOWERS LARGE.
/ * Leaves without glands.
a. Freestone —NoBLESSE, Pucelle de Malines
Albatross Red Magdalene
Early Anne Sulhamstead
Early Savoy Vanguard
Early Victoria White Magdalene
Early York White Nutmeg
Hemskerk
Malta B. Clingstone—NEWINGTONS.
Montauban Early Newington
Noblesse Old Newington
Princesse Marie Pavie Bonneuil
y¥2
324
THE FRUIT MANUAL.
“1 ** Leaves with round glands.
A. Freestone.—MIGNONNES.
A Bee
Acton Scot
Alexandra
Barrington
Belle Bauce
Early Admirable
Early Alfred
Early Grosse Mignonne
Grosse Mignonne
Hale’s Early
Large Early Mignonne
Leopold the First
Mignonne Dubarle
Mountaineer
Princess of Wales
Rivers’ Early York
Springrove
B. Clingstone.
None
“, *,* Leaves with kidney-shaped glands.
A. Freestone.— Purp ves.
Dr. Hogg
Early Beatrice
Early Rivers
Early Purple
Early Silver
Flat China
Honey
Lord Palmerston
Il, FLOWE
Nectarine Peach
Prince Eugéne
Red Nutmeg
Sanguinole
Shanghai
Yellow Admirable
B. Clingstone.—PoMPoneEs,.
Pavie de Pompone
RS SMALL.
* Leaves without glands,
A. Freestone.—GEORGES.
Early Tillotson
Royal Charlotte
Royal George
B. Clingstone.
None
** Leaves with round glands.
A, Freestone.—GALANDES,
American Newington
Belle de Doué
Bellegarde
Boudin
Canary
Cooledge’s Favourite
Crawford’s Early
Crimson Galande
Dagmar
Desse Tardive
Early Albert
Early Ascot
Exquisite
George the Fourth
_Gregory’s Late
Incomparable en Beauté
Late Admirable
Morrisania
Nivette
Osprey
Stump-the- World
Teton de Vénus
Van Zandt’s Superb
Violette Hative
Walburton Admirable
Washington Rath-ripe
Yellow Alberge
B. Clingstone.
None
a *," Leaves with kidney-shaped glands.
. Freestone.—CHANCELLORS.
Belle Chevreuse
Belle de la Croix
Chancellor
Comet
Early Louise
Lady Palmerston
Magdala
Prince of Wales
>
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.
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