3 IS STRAWBERRIES. 



This Strawberry ripened at Twickenham, in 1727, May 

 10, 0. S., or May 21, N. S. 



67. PiTMASTON Black Scarlet. Hort. Trans. Vol. 

 vi. p. 175. 



Early Pitmaston Black. lb. 



Fruit of a moderate size, oblong, with a neck, of a dark 

 purplish red, slightly hairy. Seeds of the same colour as 

 the fruit on the exposed side, on the other yellow, not deeply 

 embedded, with rather flat intervals. Flesh tinted with scar- 

 let, having a small core, tender, sweet, mixed with a pleasant 

 acid, and has a little of the raspberry flavour. 



oS. RosEBERRY. Hort. Trans. Vol. ii. p. 380. t. 27. 

 Vol. vi. p. 156. 



Aberdeen. Rose Strawberry. 



Aberdeen Seedling. Scotch Scarlet. 



Prolific Pine. 



Fruit large, conical and pointed, with a very short neck, 

 dark red, hairy ; the early fruits assume a cockscomb shape 

 where the plants are luxuriant. Seeds yellow, deeply em- 

 bedded between ridged intervals. Flesh firm, pale scarlet,^ 

 with a core ; the flavour is not rich, it is however agree- 

 able, and best when fully ripe. It is much admired by many, 

 and even thought by some superior (o the Old Scarlet. 



59. ScoNE Scarlet Hort 7V«r25. Vol. vi p. 170. 

 Fruit of a moderate size, round, without a neck, of a light 



shining red on the upper side, paler on the other, hairy. 

 Seeds dark brown, deeply embedded, with round intervals. 

 Flesh firm, pale pink ; the flavour sharp, with abundance of 

 acid. 



It is a great bearer, ripening later, and contains more acid 

 than any other known strawberry. 



60. Sir Joshua Bank's Scarlet. Hort. Trans. VoL 

 vi. p. 161. 



New Scarlet. lb. 



Fruit of moderate size, oblong, with a neck, the apex 

 blunt, of a bright scarlet. Seeds nearly prominent, with 

 very flat intervals. Flesh bright scarlet, firm, and high fla- 

 voured. This Strawberry is very closely allied with the 

 Austrian Scarlet^ with which it has probably sometimes been 

 confounded ; it ripens nearly at the same time, and though 

 not so prolific, yet has a superior flavour. 



61. Vernon's Scarlet. Hort, Trans. Vol. vi. p. 174. 

 White's Scarlet. Jb, 



