86 
THE COTTAGE GARDENER AND COUNTRY GENTLEMAN, November 8, 1859. 
end of F, and on to F. The sides of that cross-walk are planted 
with Dahlias and a mixture of herbaceous plants. 
We find that walk F has its sides thus planted :—Back row, 
Scarlet Runners, then standard Roses and Sunflowers, followed by 
crimson Spinach and Delphinium formosum, then a mixed broad 
row of plants of dwarfer habit, and edged with variegated Mint. 
The walk .El has its two sides thus planted Back row, Holly¬ 
hocks, then standard Roses, then orange Calceolaria, Mrs. Burns; 
before that, and to break other lines, fine China Asters, Gera¬ 
nium sanguineum , Perilla, Mangles' Variegated Geranium, with 
a dense row of Lobelia speciosa in front. 
I have entered upon these minutiee, chiefly that it may be seen 
that great floral variety may be obtained in little space, and that 
without cutting up the little pet green lawn. I have just left 
room to say, that the houses at the end of F were cleared ; that 
the kitchen garden, like the pleasure-ground, vras clean and well 
cropped ; that a new orchard looked well; that in the pits and 
houses near the conservatory were good Melons and fine Ham¬ 
burgh and West St. Deter Grapes as black as they could be, and 
fine supplies of Gesnera zebrina, Chinese Primroses, Cinerarias, 
Azaleas, &c., for winter and spring blooming, and myriads of 
struck and striking cuttings for next year. 
Two suggestions may be worth the attention of more gardeners 
than myself. First, Mr. Burns had gone to the Crystal Palace 
September Show, and to look about him for several days; but it 
did not require halt an eye to see that he had everything in 
first-rate order before he left. The second is, this holiday was 
taken when his employer and the establishment were at home. 
What a commentary to the credit and honour of all concerned ! 
There may be reasons why some gardeners, like Sterne’s starling, 
never can get out. R. Fish. 
FRUITS ADAPTED TO THE VARIOUS 
LOCALITIES OF GREAT BRITAIN. 
{Continued from page 72.) 
PEARS. 
lanfareau. See Hampden s Bergamot. 
Figue d’Alenijok {Bonnissime de la SartJte; Figue 
d Hirer. —Fruit medium sized, pyriform. Skin greenish- 
yellow. strewed with russety dots. Eye small, set iu a 
shallow basin. Stalk half an inch long, inserted obliquely, 
without depression. Flesh greenish, melting, juicy, sweet, 
and vinous. Ripe in November and December. 
Figue d’Hivbr. See Figue d’Alengon. 
Figue Musquee. See Windsor. 
Figue de Naples ( Comtesse de Frenol; Vigne de 
Pelone). — Fruit above medium size, oblong. Skin 
greenish-yellow, entirely covered with thin, delicate 
russet, and dark reddish-brown on the side next the sun. 
Eye open, set in a wide, shallow basin. Stalk three 
quarters of an inch long, inserted without depression. 
Ilesh greenish-white, buttery and melting, with a rich 
sugary flavour. 
An excellent pear, ripe in November. 
Fingal’s. See Hampden s Bergamot. 
I in Or d’Ete. See Summer Franc Beal. 
Fin Or d’Hiver. See Winter Franc Beal. 
Flemish Beauty ( Belle de Flandre; Beurre des Bois ; 
Beurre de Bourgogne; Beurre Davy; Beurre Davis; 
Beurre d’Flberg ; Beurre Foidard; Beurre St. Amour; 
Beurre Spence; Boss Pere ; Bose Sire ; Bouclie Nouvelle ; 
Brilliant; Fondante des Bois; Gagnee a Heuze ; Impe- 
ratrice des Bois.) —Fruit large and obovate. Skin pale 
yellow, almost entirely covered with yellowish-brown 
russet on the shaded side, and reddish-brown on the side 
next the sun. Eye open, set in a small, shallow basin. 
Stalk an inch long, inserted in a rather deep cavity. 
Flesh yellowish-white, buttery and melting, rich and 
sugary. Ripe in September. 
To have this excellent pear in perfection it should be 
gathered before it is thoroughly ripe, otherwise it is very 
inferior in quality. 
Flemish Bon Chretien {Bon Chretien Nouvelle; Bon 
Chretien Pure ; Bon Chretien de Vernois). —Fruit medium 
sized, obovate. Skin yellow, thickly strewed with russety 
dots, which are thickest on the side next the sun. Eye 
open, set in a small and shallow basin. Stalk an inch 
and a half long, inserted by the side of a fleshy swelling. 
Flesh yellowish-white, crisp, sweet, and perfumed. 
An excellent stewing pear, in use from November till 
March. 
Florence d’Ete. See Summer Bon Chretien. 
Fondante d’Automne {Arbre Superbe; Belle Truer a- 
tive; Bergamotte Fieve; Beurre d’Albrct; Beurre Lu- 
cratif; Fxcellentissime ; Gresiliere ; Lucrate ; Seigneur ; 
Seigneur d’Fsperen). — Fruit large, obovate, and hand¬ 
somely shaped. Skin lemon-yellow, with tinges of green 
over the surface, marked with patches of yellowish-brown 
russet. Eye small and open, set in a shallow basin. Stalk 
long, fleshy at the base, and obliquely inserted without 
depression. Flesh white, very tender, fine-grained and 
melting, very juicy, sugary, and aromatic. 
A delicious autumn pear, ripe during September and 
October. 
Fondante des Bois. SCe Flemish Beauty. 
Fondante des Charneux {Belle Fxcellente; Beurre 
des Charneuses; Desiree Van Mons; Due de Brabant; 
Miel de IVaterloo). —Fruit large, pyriform, uneven in its 
outline. Skin greenish-yellow, with a faint tinge of red 
on the side next the sun, and thickly strewed with russet 
dots. Eye large and open, set in a shallow, uneven basin. 
Stalk upwards of an inch long, curved and inserted with¬ 
out depression by the side of a fleshy lip. Flesh tender, 
buttery, and melting, sugary, and richly flavoured. Ripe 
in November. 
Fondante de Jafiard. See Colmar d'Aremberg. 
Fondante de Malines. See Winter Nells. 
Fondante de Mons. See Passe Colmar. 
Fondante Musquee. See Summer Thorn. 
Fondante de Noel {Belle apresNoel; Belle de Noel; 
Bonne de Noel).- —Fruit medium sized, turbinate. Skin 
yellow next the sun, covered with traces of russet and 
numerous russet dots, sometimes tinged with red on the 
side. Eye closed, set in a broad, shallow basin. Stalk 
long, obliquely inserted by the side of a fleshy lip. Flesh 
melting, juicy, sweet, and well flavoured. December 
and January. 
Fondante de Parisel. See Passe Colmar. 
Fondante Van Mons. —Fruit medium sized, roundish, 
and somewhat depressed. Skin thin and delicate, of a 
fine waxen-yellow colour, mottled with very thin cinna¬ 
mon-coloured russet. Eye open, set in a very shallow 
depression. Stalk an inch long, set in a narrow and 
rather deep cavity. Flesh white, juicy, melting, and 
sugary, with a slightly perfumed flavour. September 
and October. 
An excellent dessert pear, but not so rich as Fondante 
d’Autoi^ne, which is ripe at the same time. 
Forelle {Trout; Truit). —Fruit medium sized, oblong- 
obovate, but sometimes assuming a pyriform shape. Skin 
smooth and shining, of a fine lemon-yellow colour on the 
shaded side, and bright crimson on the side next the sun, 
covered with numerous crimson spots, which from their 
resemblance to the markings on a trout have suggested 
the name. Eye small, set in a rather shallow basin. 
Stalk an inch long, slender, inserted in a small shallow 
cavity. Flesh white, delicate, buttery, and melting, with 
a rich sugary and vinous flavour. 
An excellent pear, in use from November till February. 
The tree is hardy, and a good bearer. 
Fortunes {Bergamotte Fortunee; Fortunee Parmen- 
tier).— Fruit below medium size, roundish-turbinate, un¬ 
even in its outline. Skin deep yellow, covered all over 
with flakes and lines of brown russet. Eye closed, deeply 
sunk. Stalk three quarters of an inch long, stout. Flesh 
half-melting, juicy, and sweet. 
A stewing pear, in use from January till May. 
