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oblique, slightly-lipped cavity. Skin an entire cinnamon russet, through which a little green appears, the whole covered with numerous light grey specks. Flesh white, breaking, a little gritty, but mellow. Juice saccharine, very excellent, with a little perfume. Ripe the end of October, and good all November. A very handsome new Pear, and very excellent when in perfection. 50. EchAssery. Miller, No. 55. Duhamel, No. 66. t. 32. Bezy de Chassery. Ib. Bezy de Landey. Knoop. Pom. p. 134. Poire d’OEuf. Ib. Fruit middle-sized, of a roundish, turbinate figure, something like a Citron, or the Ambrette, but smaller next the stalk, about two inches and a half long, and two inches in diameter. Eye small, with an open flat calyx, placed in a shallow plaited basin. Stalk one inch and a quarter long, straight, a little knobby, inserted in an irregularly formed cavity. Skin smooth, green, with a few grey specks, becoming yellow as it ripens. Flesh melting and buttery, with a rich, sugary, perfumed juice. Ripe in November, and will generally keep good till Christmas. This succeeds on both the Pear and the Quince. 51. ELToN. Hort. Trans. Vol. ii. p. 1. t. 1. Fruit middle-sized, of an oval figure, a little broader towards the crown. Eye very small, nearly free from the segments of the calyx, and very slightly imbedded. Stalk rather stout, straight, and deeply inserted. Skin of a greenish russetty grey, with numerous specks of a darker russet, and tinged with orange on the sunny side, which is generally towards the stalk, as the fruit is mostly pendent from the extremities of the branches. Flesh crisp when in perfection, and of an excellent

flavour; but will be mealy if kept too long upon the tree. , Ripe the middle of September, and by gathering at different times, may be kept five weeks. Its season generally terminates with the commencement of the Autumn Bergamot. In 1812, the original tree, about 170 years of age, was standing in an orchard in the parish of Elton, in Herefordshire, from whence it received its name from Mr. Knight, who thinks it may remain in health three centuries, as it is now in a very vigorous state of growth. It is much better as an open standard than if cultivated against a wall. 52. GANSEL’s BERGAMoT. Hooker, Pom. Lond. 17. Pom. Mag. t. 35. Brocas Bergamot. Of some English Nurseries. Ives's Bergamot. Of the Norwich Gardens. Bonne Rouge. Of the French Gardens. Fruit ovate, very much flattened at the crown, of a very regular figure, quite destitute of angles, about three inches deep, and three inches and a half in diameter. Eye small, with a very short calyx. Stalk short and fleshy, thickening on the back of its bent part. Skin dull brown, like that of the Brown Beurré, a little marked with dashes of a deeper colour. Flesh white, melting, very sweet, rich, and high flavoured. Ripe the middle of November, and will keep good a month. This most excellent Pear is a native of our own country, as appears by a letter from David Jebb, Esq., of Worcester, to John Williams, Esq., of Pitmaston, in 1818, in which he says, “the Gansel's Bergamot was obtained from a seed of the Autumn Bergamot, by his

uncle, Lieutenant-General Gansel, at his seat at Donne

land Hill, near Colchester, about half a century ago, namely, in 1768.” The Bonne Rouge of the French is

evidently the same sort, and the name must have been given to it after its having been received from this country. How it came to be named Brocas Bergamot does not appear; the fruit bearing this name on the Continent is the Easter Bergamot. It is much too tender to bear as an open standard in any part of England; nor does it succeed as an espalier: it requires an east or a south-east wall, where it ripens perfectly. 53. GREEN Sylvange. Hort. Trans. Vol. v. p. 430. Sylvange Vert. Hort. Soc. Cat. No. 585. Bergamotte Sylvange. Jard. Fruit. t. 33. Fruit middle sized, in shape somewhat like a Berga. motte. It is swoln in the middle, and irregular in its outline, usually flattened towards the head; rounded towards the stalk, or terminated by a very blunt point. Eye small, and lies in a slightly depressed hollow, the edge of which is studded with small knobs. Stalk short, slender, obliquely inserted under a slight lip. Skin rough, of a bright green on the shaded side; but where exposed to the sun of a deeper green, sprinkled with grey spots, and marked with almost black blotches. Flesh green near the skin, white in the centre, fine, soft, and melting, with a saccharine juice, of a peculiarly agreeable flavour. Ripe in October, and will keep two months. This succeeds best on the Pear, not on the Quince. There are three sorts of Pears called Sylvanges; the yellow, the long, and the green, which derive their name from a hamlet, situated about two miles west of the road leading from Metz to Thionville ; of these the green is the most esteemed. All the Sylvanges are rather tender where they are natives; they will, of course, require a wall in this country, and a favourable aspect. 54. GREY Doy ENNé. Pom. Mag. t. 74. Hort. Trans. Vol. i. p. 230. Duhamel, 84. t. 47. Jard, Fruit, Vol. iii. p. 114. t. 41.

Red Doyenné,
Doyenné Gris, of some Collections, accord-
Doyenné Roux, ing to the Pom. Mag.

Doyenné d’Automne, Fruit not quite so large as that of the White Doyenné, and more turbinate, about two inches and three quarters, or three inches long, and nearly the same in diameter. Eye very small, mostly closed, and placed in a shallow impression. Stalk half an inch long, stout, rather deeply inserted in a narrow short-lipped cavity. Skin covered with a bright cinnamon russet; occasionally, in high ripened specimens, red next the sun. Flesh yellowish white, rich, melting, and sugary, of excellent flavour. Ripe the end of October, and will keep a few weeks. This succeeds on both the Pear and the Quince. A very handsome and hardy fruit, highly deserving of cultivation. 55. JALousie. Duhamel, No. 86. t. 47. f. 3. Fruit pretty large, of a roundish turbinate figure, pinched in a little towards the stalk, about three inches long, and nearly the same in diameter. Eye small, rather deeply sunk, in a wide well formed hollow. Stalk an inch long, curved, and inserted in a small round cavity. Skin of a thin russetty or chestnut colour on the shaded side; but of a dull red where exposed to the sun. Flesh soft and buttery, with a saccharine juice, and of an excellent flavour. Ripe the end of October and beginning of November. This languishes and perishes in a few years on the Quince. 66. LANs Ac. Miller, No. 47. Duhamel, No. 109. t. 57. Dauphine. Ib. Satin. Ib. Pruit below the middle size, nearly globular, about two inches deep, and the same in diameter. Eye small, with a recurved calyx, placed on the convex part of the apex. Stalk three quarters of an inch long, straight, with a strong curb or embossment next its insertion in the fruit. Skin smooth, of a yellowish green colour. Flesh yellowish, melting, with a sugary, slightly perfumed juice. Ripe in November, and will keep till Christmas. This succeeds on both the Pear and the Quince. 57. MooR-Fowl EGG. Hort. Soc. Cat. No. 416. Fruit rather small, of a globular-ovate figure, abruptly tapering from the middle, both to the crown and the stalk, about two inches and three quarters deep, and the same in diameter. Eye small, open, with a short, slender, strigose calyx, placed in a rather narrow and shallow basin. Stalk one inch and a half long, slightly inserted by the side of a small elongated lip. Skin pale yellow, mixed with green, and tinged on the sunny side with a lively orange-brown, interspersed with numerous minute russetty spots. Flesh yellowish white, a little gritty, but tender and mellow. Juice sugary, with a slight perfume. Ripe the end of September, and will keep two or three weeks. This is a Scotch variety, and partakes something of the Swan's Egg. It is a desirable and hardy fruit. 58. PRINCEss of ORANGE. Pom. Mag. t. 71. Princesse d’Orange. Hort. Trans. Vol. iv. p. 277. Fruit roundish, turbinate, about the size of a White Beurré, two inches and three quarters deep, and the same in diameter. Stalk half an inch long, inserted in a shallow cavity. Skin a bright reddish-orange russet. Flesh yellowish white, sugary, and rich ; it is in some seasons perfectly melting, but occasionally is a little gritty. It is in perfection in October.

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