230 THE FBtllT MANUAL. 



BLACK ISCHIA {Blue Ischia; Early Forcing; Nero; Eonde 

 Noire). — Medium sized, turbinate, flat at the top. Skin, deep purple, 

 almost black when ripe. Flesh, deep red, sweet, and luscious. Tree 

 hardy, and an excellent bearer ; succeeds well in pots. 



Eipe in August. 



Black Marseilles. See Black Provence. 

 Black Naples. See Brunswick. 



BLACK PROVENCE {Black Marseilles; Reculver ; Noir de Pro- 

 vence). — Small, or below medium size, oblong. Skin, dark brown. 

 Flesh, red, tender, very juicy, and richly flavoured. Tree bears 

 abundantly, and is well adapted for forcing. 



Blanche. See White Marseilles. 



Blue. See Brown Turkey. 



Blue Burgundy. See Brown Turkey, 



Blue Ischia. See Black Ischia, 



BORDEAUX (^MiijMora; Auhique Noire; Auhique Violette ; Figue- 

 Poire; Petite Aubigue ; Violette; Violette Longue ; Violette de Bordeaua; ; 

 Nagronne). — Fruit, large, long, pyriform, marked with ribs ; very much 

 flattened laterally, and one side of the apex hanging down more than 

 the other. Skin, quite black, covered with a fine blue bloom, and 

 when dead ripe cracks in white longitudinal lines. Stalk, very short. 

 Eye, open." Flesh, pale coppery-coloured, very tender and juicy, sugary 

 and sweet ; excellent. 



BOURDISSOTTE BLANCHE.— Fruit, smaU, round, inclining to 

 turbinate, and furnished with longitudinal ribs. Skin, green, becoming 

 yellow at maturity, and covered with a very deUcate white bloom. Eye, 

 open like an eyelet-hole. Stalk, very short. Flesh, pale rose-coloured, 

 very sugary, rich, and syrupy when fully ripe. 



It shrivels well, and the skin, when perfectly ripe, cracks into large 

 white furrows. This is quite distinct from White Bourjassotte. 



BOURDISSOTTE NOIRE.— Fruit, medium sized, roundish-tur- 

 binate, and distinctly marked with prominent longitudinal ribs, even 

 and regularly fonned. Skin, purple, covered with a thick grey bloom. 

 Neck, short. Stalk, very short. Eye, a small round hole, the scales 

 very flat. Flesh, deep flesh-coloured, with the thick white rim of the 

 skin surrounding it; rather sharp and brisk, but not with a rich 

 flavour. 



A Spanish variety, distinct from Black Bourjassotte. 



Bourjassotte Blanche. See White Bourjassotti'. 

 Bourjassotte Grise. See Grizzly Bourjassotte. 

 Bourjassotte Noire. See Black Bourjassotte. 



