rough, entirely covered with yellowish brown russet. 

 Flesh, greenish white, coarse, and slightly sweet, turning 

 a fine red when cooked. Stem, stout and woody, I in. 

 long. Eye, open, almost on level with surface. 

 Fertility good. Leaf fairly large, oval and faintly 

 serrate. Origin, there are so many conflicting accounts, 

 of the origin of this fruit that I cannot feel sure of the 

 exact history. A rather inferior fruit, seldom better 

 than cooking quality. 



VICAR OF WINKFIELD. Her. Pom., II., 66. F. 

 Cure. G. Pastorenbirn. Culinary, December to Janu- 

 ary, very large, 3 j by 4j, long calebasse, uneven. Skin, 

 smooth. Colour, grass green fading to pale yellow. 

 Flesh, pale yellow, rather firm, dry and woolly. Eye, 

 large and clove like, wide open in a shallow narrow 

 basin. Stem, long and woody, generally inserted at 

 an angle. Growth, very vigorous ; fertility good. 

 Leaf, round, sharply pointed, a little uncupped, held 

 out, regularly and finely serrate. Origin, discovered 

 in a wood near Villiers-en-Brenne, France, about 1760, 

 by M. Leroy, cure of the parish. It was introduced to 

 England by the Rev. W. L. Rham, of Winkfield, Berk- 

 shire, to which circumstance it owes its English name. 

 This variety grows very vigorously and makes a good 

 standard or pyramid. Some authors have stated that 

 in a warm year it attains dessert quality but I have 

 not found this so. 



Vlesembeek : see Thompson's. 

 White Doyenne* : see Doyenne Blanc. 

 Wiehelmine : see Beurre d'Amanlis. 



WILLIAMS BON CHRETIEN. Her. Pom., L, 9. 

 G. Williams Christ birn. (Bartlett.) Dessert, September, 

 fairly large, 3^ by 4}, oval pyriform, uneven. Skin, 

 nearly smooth. Colour, golden yellow with russet dots 

 and marbling and faint red stripes. Flesh, white, 

 transparent, very juicy and sweet, with a strong musky 



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