116 
T1IE COTTAGE GARDENER AND COUNTRY GENTLEMAN, November 22, 1859. 
FRUITS ADAPTED TO THE VARIOUS 
LOCALITIES OF GREAT BRITAIN. 
(Continued from page 87.) 
PEARS. 
Frederic de Wurtemburg. —Fruit large, obtuse- 
pyriform. Skin smooth, deep yellow, marbled and dotted 
with red on the shaded side, and of a beautiful bright 
crimson next the sun. Eye large and open, placed almost j 
level with the surface. Stalk thick. Flesh very white, 
tender, buttery, and melting, rich, juicy, sugary, and i 
delicious. 
A remarkably fine pear, ripe in October. In the year 
1858 it was as finely flavoured as the Jargonelle. 
Gagnee a Heuze. See Flemish Beauty. 
Galston Mooreowl’s Egg. — Fruit below medium 
size, short obovate. Skin greenish-yellow,entirely covered 
with thin pale brown russet, and mottled with red next 
the sun. Eye open, set in a wide, shallow basin. Stalk 
about an inch long. Flesh yellowish, tender, sweet, and | 
juicy. 
An excellent Scotch pear with a peculiar aroma, ripe in 
the end of September. 
Gambler. See Passe Colmar. 
Gansel’s Bergamot ( Bonne Rouge; Brocas' Berga¬ 
mot; Biamant; Curie's Bear-re ; Ive's Bergamot; Staun¬ 
ton). —-Fruit above medium size, or large; roundish- 
obovate, and flattened at the apex. Skin greenish-yellow 
on the shaded side, and reddish-brown next the sun, the 
whole thickly strewed with russety dots and specks. Eye 
small and open, set in a shallow basin. Stalk short and 
fleshy. Flesh white, buttery, melting, and very juicy, 
sugary and aromatic. 
A fine old dessert pear, ripe during October and No¬ 
vember. In warm situations it ripens well on a standard, 
but it generally requires a wall. 
Garde Ecosse. See Cilogil. 
Gendesheim (Verlaine; Verlaine d’Fte). — Fruit 
medium sized, obtuse-pyriform. Skin pale greenish- 
yellow, thickly covered with grey russety dots. Eye 
small and open, placed in a shallow depression. Stalk 
an inch long, inserted in a small cavity. Flesh buttery, 
with a rich sugary and somewhat musky flavour. 
An excellent pear, in use during October and November. 
General Todtleben. — Fruit very large, pyriform. 
Skin yellow, covered with dots and patches of brown 
russet. Eye open, set in a wide farrowed basin. Stalk 
an inch long, set in a small cavity. Flesh with a rosy 
tinge, very melting and juicy, slightly gritty, with a rich, 
sugary, and perfumed juice. 
A new Belgian pear, which fruited for the first time in 
1855, said to be very excellent. In use from December 
to February. 
German Baker. See Uvedalc's St. Germain. 
Gilogil (Beurre Geerards ; GardeFcosse ; Gil-6-gile ; 
Gobert; Gros Gohet). —Fruit very large, roundish-turbi¬ 
nate. Skin yellowish in the shade and brownish next 
the sun, entirely covered with thin brown russet. Eye 
large, set in a deep and pleated basin. Stalk an inch 
long, deeply inserted. Flesh firm, crisp, sweet, and juicy. 
An excellent stewing pear, in use from November to 
February. 
De Glace. See Virgouleuse. 
Gloit Morceau (Ticurve de Cambronne ; Beurre 
d'Hardenpont; Beurre de Kent; Beurre Lombard; Be 
Cambron; Colmar d’Jliver ; Got Luc de Cambron; Goulu 
Morceau; Hardenpont d’ Hirer; Linden d’ Automne ; 
Roi de Wurtemburg). —Fruit above medium size, obovate, 
narrowing obtusely frofii the bulge to the eye and the 
stalk._ Skin smooth, pale greenish-yellow, covered with 
greenish-grey russet dots, and slight markings of russet. 
Eye open, set in a rather deep basin. Stalk an inch and 
a half long, inserted in a narrow cavity. Flesh white, 
tender, smooth, and buttery, of a rich and sugary flavour. 
A first-rate dessert pear, in use from December to 
January. 
Gobert. See Gilogil. 
Golden Knap. —This is a very small roundish-turbinate 
russety pear, of no great merit. It is grown extensively 
in the orchards of the border counties and in the Carse of 
Gowrie; and, being a prodigious and constant bearer, is 
well adapted for orchard planting where quantity and 
not quality is the object. Ripe in October. 
Got Luc de Cambron. See Glou Morceau. 
Goulu Morceau. See Glou Morceau. 
Gracieuse. See Belle et Bonne. 
Grand Monarque. See Catillac. 
Grand Soleil. —Fruit large, roundish-turbinate. Skin 
very rough to the feel, entirely covered with, dark-brown 
russet of the colour of that which covers the Royal Russet 
apple. Eye open, set in a pretty d.eep basin. Stalk an 
inch and a quarter long, thick and fleshy, swelling out at 
the base into the substance of the fruit. Flesh white, 
coarse-grained, crisp and very juicy, sweet and sugary, 
with a pleasant flavour. November. 
Gratioli. See Summer Bon Chretien. 
Gratioli d’Hiver. See Beurre Biel. 
Gratioli di Roma. Sec Summer Bon Chretien. 
Great Bergamot. See Hampden s Bergamot. 
Green Chisel. —Fruit very small, growing in clus¬ 
ters, roundish-turbinate. Skin green, with sometimes a 
brownish tinge next the sun. Eye large and open. Stalk 
three quarters of an inch long, inserted without depres¬ 
sion. Flesh juicy and sweet. 
An old-fashioned early pear, of little merit. Ripe in 
August. 
Green Windsor. See Windsor. 
Green Yair. — Fruit below medium size, obovate. 
Skin smooth, dark green, changing to yellowish-green as 
it ripens, and strewed with patches and dots of russet. 
Eye large, open, and prominent. Stalk three quarters of 
an inch long, obliquely inserted. Flesh tender, juicy, 
and sugary. A good Scotch pear, ripe in September. 
Gresiliere. See Fondante d’Automne. 
Grey Achan. See Chaumontel. 
Grey Doyenne. See Red Boyenne. 
Grey Goose. See Gros Rousselet. 
Groom’s Princess Royal. — Fruit medium sized, 
roundish. Skin greenish, marked with russet, and with 
a brownish tinge next the sun. Eye small and open, set 
in a slight depression. Stalk short and thick. Flesh 
buttery, melting, rich, and sugary. In use from January 
till March. 
Gros Gilot. See Catillac. 
Gros Gobet. See Gilogil. 
Gros Micet. See Winter Franc Real. 
Gros Rousselet (Gros Rousselet de Rheitns; Grey 
Goose; Roi d’Fte). —Fruit medium sized, obtuse-pyri¬ 
form, and rounded at the apex. Skin of a fine deep 
yellow colour, with brownish-red next the sun, and thickly 
strewed with russety dots. Eye small and open. Stalk 
an inch and a half to two inches long. Flesh white, 
tender, half-melting, very juicy, vinous, and musky. 
August and September. 
Gros Rousselet de Rheims. See Gros Rousselet. 
Gros St. Jean. See Citron dcs Carries. 
Grosse Cuisse Madame. See Jargonelle. 
Grosse Dorotliee. See Beurr6 Biel. 
Grosse Jargonelle. See Windsor. 
Grosse Ognonet. See Summer Archduke. 
Guernsey Chaumontel. See Chaumontel. 
Gurle’s Beurre. See Gansel’s Bergamot. 
Hacon’s Incomparable ( Bownham Seedling). —Fruit 
above medium size, roundish. Skin pale yellowish- 
green, sometimes with a brownish tinge on One side, and 
