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SPANISH TARTETIES. 



A. Varieties of early maturation, for colder localities : 



1. Var. pomiformis, Clem. 



Manzanillo. (French: Ampoulleau.) Fruit above an inch 

 in diameter, spherical, shining black. Putamen broad and 

 truncate. 



2. Yar. regalis, Clem. 



Sevillano. (French : Pruneau de Catignac.) Fruit about an 

 inch in diameter, ovate-spherical, blunt, bluish-black. 



3. Var. Hellotiido or Villotuda. 



Fruit about an inch long, egg-shaped ; pericarp outside dark- 

 red, inside violet. 



4. Yar. Redondillo. 



Fruit ovate- spherical, nearly an inch long. Pericarp outside 

 bluish-black, inside whitish. A rich yielder. 



5. Yar. ovalis, Clem. 



Lechin, Picholin, Acquillo. (French : Saurine.) Fruit 

 broad- oval, two-thirds of an inch long. A copious 

 yielder. 



6. Yar. argentata, Clem. 



Nevadillo bianco ; Doncel ; Zorzalena ; Moradillo ; Oji- 

 blanco ; Olivo lucio. Fruit broad-ovate, an inch long, very 

 blunt, not oblique. Quality and quantity of oil excellent. 



7. Yar. Varal bianco. 



(French : Blanquette.) Fruit ovate, globular, three-fourths 

 of an inch long, neither pointed nor oblique, outside blackish- 

 red. 



8. Yar. Empeltre. 



Fruit ovate, an inch long, equable. Rich in oil of excellent 

 quality, also one of the best for pickles. Pericarp outside 

 violet, inside white. 



9. Yar. Hacimal. 



(French : Bouteillan, Boutiniene, Eibien, Eapugette.) Fruit 

 violet-colored, globose-ovate., about an inch long; neither 

 pointed nor oblique. Bears regularly also on less fertile 

 soil, and is one of the earliest to ripen. 



