450 
14, The Chancellor: (Duh. n. 19.) the fruit is shaped somewhat like the Belle Chevreuse, but is 
rounder; the flesh is white and melting, and separates from the stone, where it is of a fine red 
colour; the skin is thin, and the juice is very rich. It ripens about the end of August. This tree 
is very tender, and will not succeed on common stocks, so is budded twice, as the Mignon; and if 
budded on Apricots, will thrive much better than in any other method. 
15. The Bellegarde (Gallande; Duh. n. 28. t.2Q.) the fruit is very large and round, of a deep 
purple colour on the side to the sun; the flesh is white, melting, and separates from the stone, where 
it is of a deep red colour; the juice is very rich. This ripens the beginning of September. 
16. The' Lisle (La petite Violette hative: Duh. n.22. 1 . 16 . f.2.) the fruit is of a middling size, 
of a fine violet colour toward the sun; the flesh is of a pale yellow and melting; it adheres to the 
stone, where it is very red; the juice is very vinous. This ripens the beginning of September. 
17. The Bourdine : (Duh. n. 16 . 1.12.) the fruit is large, round, and of a fine red colour next the 
sun; the flesh is white, melting, and separates from the stone, where it is of a fine red colour; the 
juice is vinous and rich; this ripens the beginning of September. The tree bears plentifully, and 
will produce fruit in standards very well. 
18. The Rosanna: (Duh. n.6.) the fruit is large, a little longer than the Alberge; the flesh is 
yellow and separates from the stone, where it is red; the juice is rich and vinous. This ripens the 
beginning of September. This is the same with what some call the purple, and others the red 
Alberge, it being of a fine purple colour on the side next the sun. 
19. The Admirable: (Duham. n. 29- t. 21.) the fruit is large, round, and red on the side next the 
sun; the flesh is white, melting, and separates from the stone, where it is of a deep red colour; the 
juice is sugary and rich: it ripens the beginning of September. This is by some called the early 
Admirable, but is certainly what the French call L* Admirable, and they have no other of this name 
which ripens later. 
20. The old Newington : the fruit is fair and large, of a beautiful red colour next the sun; the 
flesh is white, melting, and closely adheres to the stone, where it is of a deep red colour; the juice 
is very rich and vinous. It ripens about the middle of September, 
21. The Rambouillet (commonly called the Rumbullion;) the fruit is of a middling size, rather 
round than long, deeply divided by a furrow in the middle; it is of a fine red colour next the sun, 
but of a light yellow next the wall; the flesh is melting, of a bright yellow colour, and separates 
from the stone, where it is of a deep red colour; the juice is rich, and of a vinous flavour. This 
ripens the middle of September, and is a good bearer. 
22. The Beilis (which I believe to be what the French call La Belle de Vitry: Duham. n. 34. 
t. 25.) the fruit is of a middle size, round, and of a pale red next the sun; the flesh is white 
and adheres to the stone, where it is red, the juice is vinous and rich. This ripens the middle of 
September. 
23. The Portugal: the fruit is large, and of a beautiful red colour towards the sun, the skin 
generally spotted; the flesh is firm, white, and closely adheres to the stone, where it is of a faint 
red colour; the stone is small, but full of deep furrows; the juice is rich and vinous. This ripens 
the middle of September. 
24. La Teton de Venus: (Duham. n. 32. t. 23.) the fruit is of a middling size resembling the 
Admirable, of a pale red colour next the sun; the flesh is melting, white, and separates from the 
stone, where it is red; the juice is sugary and rich. This ripens late in September. 
25. La PourprSe (Pourpree tardive, Duham. n. 13. t. 9-) the fruit is large, round, and of a fine 
purple colour; the flesh is white, melting, and separates from the stone, where it is red; the juice 
is sugary and rich. This ripens late in September. 
