ORCHARDS. 



340 



ORCHARDS. 



12. Grenadier, fC. t very large, handsome yellow 

 fruit, a regular cropper, and by far the finest 

 Coiilin out. Good in any form for garden or 

 orchard. September to October. 



13. Hawthornden, New, K., large, ovate, 

 yellowish-green, reddish blush next the sun; 

 flesh white, juicy, almost good enough for 

 dessert. This never fails to give a large crop ; 

 it is not a strong grower. November to 

 December. 



14. Kerry Pippin, T., small, pale yellow, 

 streaked with red ; flesh yellow, firm, juicy, 

 and sweet. First-rate in every respect. Sep- 

 tember to November. 



15. Lady Henniker, /if., T., large, good and 

 robust grower and bearer, very fine flavour, 

 keeps well, hardy and suitable tor exposed 

 places. December to February. 



16. Lady Sudeley, T., large dessert. Fruit of 

 wonderful rich spicy flavour and aroma, beauti- 

 fully striped with crimson when ripe. August to 

 September. Called a\so/acol>'s Strawberry. 



17. Lord Grosvenor, K. t very large free-bearing 

 Codlin, finest early apple, robust grower with 

 splendid foliage. One of the best early kinds 

 grown. August to September. 



18. Melon, A'., large, lemon-yellow and light 

 crimson ; flesh white, tender, juicy, vinous, per- 

 fumed. One of the best American apples, gene- 

 rally fruitful. December to March. 



19. Nonpareil, Old, T., small, greenish-yellow, 

 one of the hardiest ; pale russet and brownish- 

 red ; flesh tender, juicy, rich. January to March. 



20. Northern Greening, K., medium, dull- 



freen, brownish-red ; flesh greenish, subacid. 

 irst-rate. November to March. 



21. Red Juneating, '/'., medium, one of the best 

 early apples for table; rich aroma, forms fertile 

 garden tree. August. 



22. Ribston Pippin, 7 1 ., medium, one of the 

 most delicious apples grown as regards flavour. 

 Not suitable for orchards, but requires a warm 

 soil and aspect in a garden. November to 

 January. 



23. Sturmer Pippin, fC., T., medium, yellowish- 

 green and brownish-red ; flesh yellow, firm, 

 sugary, and rich. February to June. 



24. Worcester Pearmain, T., large, handsome 

 greenish-yellow and deep red ; flesh juicy, sweet, 

 and brisk-flavoured. September. 



For very exposed situations on the east 

 coast and north of the island the following 

 varieties are recommended : 



Kitchen.. Grenadier, Hawthornden, Keswiclc Cod- 

 lin, Manx Codlin, High Canons, Tower of Glamis, 

 Wellington. 



Table. Devonshire Quarrenden, Early Julian 

 or Fair Lady, Kerry Pippin, Peasgpod's Non- 

 such, Lady Henniker, Winter Queening. 



From the same excellent authority the 

 following list and description of pears suit- 

 able for orchard cultivation. 



i. Alexandra Lambre, medium size, melting, 

 rich, and exquisite ; prolific bush. November. 



2. Bergamotted'Esperen, medium, late, melt- 

 ing. Forms a handsome prolific pyramid or bush ; 

 but in wet or cold climates it requires a wall. 

 January to April. 



3. Beurre, Brown, large and excellent. October. 



4. Beurre Clairgeau, very large and handsome, 

 not of first-rate quality, but passable when 

 gathered before it is quite ripe. A remarkably 

 fertile fruit. October to November. 



5. Beurr6 d'Arenberg, medium, delicious, melt- 

 ing ; forms a handsome prolific pyramid ; requires 

 a warm situation. November. 



6. Beurre d'Amanlis, very large, melting; one 

 of the best autumn pears, not particular as to 

 soil. September. 



7. Beurr6 Ranee, large, late, melting, insipid 

 from a wall ; but on the quince, in the open 

 grounds, its flavour is quite exquisite. Requires 

 double working, and forms a better bush than a 

 pyramid. December to March. 



8. Beurre Easter, Large, melting, perfumed, 

 insipid from a wall; best on the quince, and 

 forms a beautiful bush. January to March. 



9. Bon Chretien (Williams's), large, perfumed, 

 melting ; should be gathered before it is ripe. 

 September. 



10. Chaumontel, large, well known, melting. 

 November. This is the pear which grows so fine 

 in Jersey and Guernsey. 



it. Colman d' Etc, small, prodigious cropper, 

 makes a good standard, fruit juicy and of honied 

 sweetness. September. 



12. Comte de Lamy, medium ; one of our most 

 delicious autumn gears. October to November. 



13. Doyenne d' Etc, very small, the earliest pear 

 to ripen, refreshing and very pretty, bears freely 

 in any form, best gathered a few days before it is 



>oyenne du Cornice, large, splendid, very 



ripe. July. 



14. Doyenne au Cornice, large, 

 handsome, of finest possible flavour; ranks as 

 the most delicious pear grown. November to 

 December. 



15. Duchesse d'Angouleme, very large and 

 handsome, insipid from a wall ; forms a fine 

 pyramid. October or November. 



i6 : Jargonelle, large, the best fruit of its season ; 

 is improved in flavour if gathered before it readily 

 parts from the tree. Good on walls or as an open 

 standard. August. 



17. Josephine de Malines, medium size, deli- 

 cious melting pear, aromatic. On the hawthorn 

 it forms a spreading, fruitful tree; succeeds well 

 on the quince, but does not form a handsome 

 pyramid ; as a bush or espalier it is very prolific. 

 February to April. 



18. Louise Bonne of Jersey, large. When 

 cultivated on the quince stock, this is the most 

 beautiful, as well as the most delicious, melting 

 pear of the season. October. 



19. Marie Louise, large, melting, excellent ; 

 on the pear it forms a prolific pyramid, on the 

 quince, double-worked, a prolific bush. October, 

 November. 



20. Monarch (Knight's). medium, excellent; 

 forms a handsome pyramid on the pear. Deserves 

 a wall, and may always be relied on. November 

 to March. 



21. Pitmaston Duchess, very large, a grand 

 golden yellow melting pear ; succeeds admirably 

 as standard in pear soil. October, November. 



22. Seckle, small, highly-flavoured, melting 



