388 THE FRUIT MANUAL. 



of Royal Muscadine, shouldered and tapering. Berries, about the size 

 of those of that variety, oval. Skin, of a fine deep amber colour, 

 membranous. 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; Sabalskanskoi). 

 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 large showy grape, but very coarse, and worthless as a dessert 

 fruit. 



FINTINDO. A variety very much resembling Frankenthal. 

 Finger Grape. See Cornichon Blanc. 

 Flame-coloured Tokay. See Lombardy. 

 Fleischtrauben. See Black Hamburgh. 



FOSTER'S WHITE SEEDLING. Bunches, large, shouldered, 

 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. 



Raised about the year 1835 by Mr. Foster, gardener to Lord Downe, Bening- 

 borough Hall, York. This and Lady Downe's Seedling were both obtained 

 at the same time from the same pot of seedlings, which were the result of a cross 

 between Black Morocco and White Sweetwater. 



FRANKENTHAL (Black Tripoli; derrick'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 

 flavoured. 



This is very frequently met with in gardens under the name of Black 

 Hamburgh, from which it is distinguished by its round, frequently 

 oblate, and hammered berries. 



I am often in great doubt as to whether this is really distinct from 

 Black Hamburgh. I remember going to Buscot Park in 1839, when 



