212 
THE COTTAGE GARDENER AND COUNTRY GENTLEMAN, January 3, 1860. 
sugary, and brisk, with an agreeable musky perfume. 
Ripe in November and December. 
Tkiomphe de Louvain. —Fruit medium sized, obovate. 
Skin covered with fawn-coloured russet, and densely 
strewed with liglit-brown russet dots ; except on the 
exposed side, where it is of a deep dull red. Eye 
open, set in a shallow basin. Stalk an inch long, thick, 
with a fleshy protuberance on one side. Flesh white, 
crisp, juicy, and sweet; but decays at the core before it 
begins to melt. Ripe in the end of September. 
De Trois Tours. See Beurre Biel. 
Trompe Yalet. See Amhrette d’Hiver. 
Trout. See Forelle. 
Truite. See Forelle. 
Union. See Uvedale’s St. Germain. 
Urbaniste (Beurre Brapiez ; Beurre Picquery; Louise 
d'Orleans; Ficquery; St. Marc; Serrurier d’Automne; 
Virgalien Musquee). —Fruit medium sized, obovate, or 
oblong-obovate. Skin smooth and thin, pale yellow, 
covered with grey dots and slight markings of russet, 
and mottled with reddish brown. Eye small and closed, 
set in a deep, narrow basin. Stalk an inch long, inserted 
in a wide and rather deep cavity. Flesh white, very 
tender, melting, and juicy, rich, sugary, and slightly 
perfumed. 
A delicious pear. Ripe in October. The tree is hardy 
and an excellent bearer, forming a handsome pyramid 
cither on the pear or the quince. 
Uvedale’s St. Germain (Abbe Mongein ; Angora; 
Belle de Jersey; Bolivar; Chambers Large; Comtesse 
de Treweren; Dr. Udale’s Warden; Buchesse de Berri 
d’Hiver; German Baker ; Lent St. Germain ; Pickering 
Pear; Pickering’s Warden; Piper; Ltoyale d’Angle- 
terre ; Be Tonneau ; Tres Grosse de Bruxelles; Union). 
—Fruit very large, sometimes weighing upwards of 3 lbs., 
of a long pyriform or pyramidal shape. Skin smooth, 
dark green, changing to yellowish-green, and with dull 
brownish-red on the exposed side, dotted all ofer with 
bright brown and a few tracings of russet. Eye open, 
set in a deep, narrow cavity. Stalk an inch to an inch 
and a half long, inserted in a small cavity. Flesh white, 
crisp, and juicy. 
An excellent stewing pear, in use from January to 
April. 
Vallee Franche (Bonne de Kienzheim ; Be Fienz- 
heim). —Fruit medium sized, obovate or obtuse-pyriform. 
Skin smooth and shining, yellowish-green, becoming 
yellowish as it ripens, and covered with numerous small 
russet dots. Eye set in a shallow basin. Stalk an inch 
long, inserted without depression. Flesh white, rather 
crisp, very juicy and sweet. 
A good early pear. Ripe in the end of August. The 
tree is an immense and regular bearer, very hardy, and 
an excellent orcharding variety. 
Van Assciie. —Fruit large, roundisli-oval, bossed and 
ribbed in its outline. Skin yellow, covered with flakes 
of russet on the shaded side, and with beautiful red on 
the side next the sun. Eye half open, set in a ribbed 
basin. Stalk half an inch long, inserted in a small cavity. 
Flesh half-meltmg, very juicy, rich, and aromatic. In 
use during November and December. 
Van Donckelaar. See Marie Louise. 
Van Marum. See Grosse Calebasse. 
Fan Mons Leon le Cleec. —Fruit very large, oblong- 
pyramidal. Skin dull yellow, covered with dots and 
tracings of russet. Eye open, set in a shallow basin. 
Stalk an inch and a half long, curved, and inserted in a 
shallow cavity. Flesh yellowish-white, buttery and melt¬ 
ing, very juicy, rich, sugary, and delicious. 
A remarkably fine pear. Ripe in November. The 
tree is an excellent bearer, succeeds well as a standard 
in warm situations, and forms a handsome pyramid on 
the pear stock. 
Van de Weyer Bates. —Fruit below medium size, 
roundish-obovate. Skin pale lemon yellow, covered with 
small brown dots and a few veins of russet of the same 
colour. Eye very large and open, set in a moderate 
depression. Stalk an inch and a quarter long, inserted 
between two lips. Flesh yellow, buttery, and very 
juicy, rich and sugary, -with a pleasant aroma. 
One of the finest late pears. Ripe from March till May. 
Vergalieu Musquee. See Urbaniste. 
Verlaine. See Gendesheim. 
Verlaine d’Ete. See Gendesheim. 
Vert Longue (Mouille Bouche; Mouille Bouche 
d’Automne; Neio Autumn). —Fruit medium sized, pyri¬ 
form. Skin smooth and shining, pale green, becoming 
yellowish about the stalk as it ripens, and covered with 
numerous minute dots. Eye open, set in a shallow basin. 
Stalk an inch and a half long, not depressed. Flesh 
white, melting, very juicy, sugary, and richly flavoured. 
Ripe in October. 
Vertc Longue d’Hiver. See Fchassery. 
Verulam (Black Beurre ; Buchanan s Spring Beurre ; 
Spring Beurre).— Fruit large, obovate, resembling the 
Brown Beurre in shape. Skin dull green, entirely covered 
with thin russet on the shaded side, and reddish-brown 
thickly covered with grey dots on the side next the sun. 
Eye open, set in a shallow basin. Stalk an inch long, 
slender, inserted in a small cavity. Flesh crisp, coarse¬ 
grained, rarely melting, unless grown against a wall in a 
warm situation, which is a position it does not merit. 
An excellent stewing pear, in use from January till 
March. When stewed the flesh assumes a fine brilliant 
colour, and is richly flavoured. 
Viandry. See Fchassery. 
Vicar of Winkfield (Belle Andrenne; Belle de Berri; 
Belle Heloise; Beurre Cornice de Toulon ; Bon Papa ; 
Cure; Monsieur de Clion; Monsieur le Cure; Pater¬ 
noster). — Fruit very large, pyriform, frequently one¬ 
sided. Skin smooth, greenish-yellow, with a faint tinge 
of red on the side next the sun. Eye open, set in a 
shallow" basin, and placed on the opposite side of the 
axis from the stalk. Stalk an inch and a half long, 
slender, obliquely inserted without depression. Flesh 
white, fine-grained, half-melting, juicy and sweet, with a 
musky aroma. 
A handsome pear, which in w : arm seasons, or when 
grown against a wall, is melting. It is also a pretty good 
stewing pear. In use from November till January. 
Vigne de Pelone. See Figue de Naples. 
Vineuse. —Fruit medium sized, obovate. Skin smooth, 
ale straw colour, with slight markings of very thin 
rown russet, interspersed with minute green dots. Eye 
open, frequently abortive, set in a shallow depression. 
Stalk short and fleshy, inserted in a deep, narrow cavity. 
Ilesh yellowish-white, exceedingly tender, melting, and 
very juicy, ofalionied sweetness, andafine delicate perfume. 
A delicious and richly-flavoured pear. Ripe in the 
end ot September and beginning of October. 
Virgouleuse (Bujaleuf; Chambrette; Be Glace).— 
Fruit large and pyriform. Skin smooth and delicate, 
pale lemon colour, with a tinge of browm on the side next 
the sun, thickly strewed with russet dots. Eye small 
and open, set in a small, narrow basin. Stalk an inch to 
an inch and a quarter long, inserted without depression. 
Flesh yellowish-white, buttery, melting, and very juicy, 
sugary, and perfumed. November till January. 
Warwick Bergamot. See White Doyenne. 
V kite Autumn Beurre. See IVhitc Doyenne. 
White Beurre. See White Doyenne. 
White Doyenne (Beurre Blanc; Bonne Fnie; Citron 
de Septembre; Beans; Doyenne Blanc; Doyenne Bide; 
Beige; Pine; St. Michel; Seigneur; Snow; Warwick 
Bergamot; White Autumn Beurre; TVhite Beurre ).— 
Fruit above medium size, obovate, handsome, and regu- 
