FRUITS VARIETIES AND CULTURE. 501 



pale green, tinged with yellow in the shade, dull brown- 

 ish-red in the sun, and sprinkled with pale brown specks; 

 flesh reddish-brown, pinkish at the centre, semi-trans- 

 parent, rich, sweet, and high flavored. Wood of strong 

 growth, and very hardy. 



Brown Turkey. — Fruit large, oblong or pyrif orm ; skin 

 dark brown, covered with thick blue, bloom; flesh red 

 and delicious. Said to be very hard and prolific. This is 

 one of the best varieties grown. 



Blue Genoa. — Leaflets narrow, and the leaf seven- 

 lobed; fruit large, long, obovate, tapering to the stalk, 

 which is slender; skin almost black, 

 glossy, covered with purple bloom; 

 flesh bright red, of excellent flavor. 

 This continues to bear fruit abun- 

 dantly until frost, and, like the Bruns- 

 wick, is indispensable. 



Celestial. — Fruit quite small, 

 pyriform; stalk slender; skin very 

 thin, dark colored, and covered with 

 purple bloom; flesh light red, and of 

 delicious flavor. 



In dry weather the fruit hangs on 



J * Fig. 194— Celestial, 



the tree until it shrivels, improving in 



sweetness and flavor. Trees grow quite large, and are 

 very productive, yielding constantly from July to Octo- 

 ber. Leaves five-lobed. Very hardy. 



White, Yellow, and Green Varieties. 



Lemon White, or Common White. — Fruit turbinate, 

 flattened; stalk short; skin pale yellowish-green; flesh 

 white and sweet, not high flavored. Ripens quite early, 

 and is a good bearer. Its color renders it a favorite for 

 preserving. 



