26 
THE COTTAGE GARDENER AND COUNTRY GENTLEMAN, April 10, 1860. 
lighter, and lines long. The nostrils arc small, round, aud 
covered with forward-laying feathers. The irides brown,—the 
feet light flesh colour; the claws blackish; the shanks 8 lines 
high, the middle toe 7 and the hinder 6 lines long. The plumage 
is, on the whole, greenish yellow, ash grey, and dark brown, 
resembling the cock Greenfinch, but lighter. Forehead, back, 
and rump, yellowish green ; the yellowish green of the forehead 
passes into grey at the back of the head. The back of the head, 
nape, and sides of the neck, as far as the throat, are light ashen- 
grey ; the face, chin, throat, breast, and belly, a beautiful greenish 
yellow ; the small wing-coverts greenish yellow; the larger wing- 
coverts dark brown, with broad yellowish-green borders ; the 
quill-feathers dark brown or brown black, the primaries having a 
narrow light yellow, and the secondaries a broad yellowish-green 
edge ; the slightly forked tail blackish brown, the feathers having 
a narrow greenish-yellow margin on the narrow vanes, and a 
broader whitish one on the broader vanes. 
“ The female is less bright in plumage; the yellow on the fore¬ 
part of the head, chin, and the whole of the under parts is paler 
and duller; the grey colour of the hinder parts of the head and 
neck reaches round the throat with a few greenish-yellow feathers 
on the latter. On the back are some olive-brown stripes. Every¬ 
where the yellow-green colour is much dingier than in the male. 
“ In the central parts of Germany, they frequent those parts of 
the woods most where seed-bearing trees abound. There they sit 
at the end of a twig and call ‘ gue, gue,’ and ‘ tatcha.’ Like the 
Siskin, its song has much resemblance to that of the Canary, 
only it is not so shrill but more flute-like. It seems to be half¬ 
way between that of the Canary and Titlark. The hen sings also, 
but not so well as the cock. Naturally, the bird is active and 
shy, and the fowler must approach him stealthily ; though, in the 
cage, he soon becomes tame, confident, and sings continually. 
8o far as man knows of the habitat of these birds, they live in the 
mountains, and, certainly, the highest, where only the dwarfed 
firs and pines grow-, and the growth of trees ceases. 
“ It i3 a bird of passage, which, in autumn, leaves the moun¬ 
tains in flights, and betakes itself to southern parts till spring. 
It follows by choice the mountainous districts when it migrates, 
though it then also gets into the plains and loses itself, sometimes 
in the higher parts of Germany. In the neighbourhood of 
Numberg, according to Dr. Wolf’s information, about three in¬ 
dividuals were caught in the October flights in nine years. 
“ Their food consist of the seeds of alpine plants, particularly 
the seeds of the fir and pine. In confinement they are fed like the 
Siskin. It has been conjectured that they also feed on insects 
and their larvse ; but this seems to me against their organisation, 
and they would then bear more resemblance to certain other 
Finches than to the Goldfinch and Siskin. 
“ The Citron Finch builds its nest not only in thick, stunted 
firs, but also in the forsaken herdsman’s huts. The nest is in 
form of a half ball, and formed of an under layer of moss and 
liverwort, lined with hair, and which contains from three to five 
white eggs, speckled with greenish and red. 
“ They are caught in spring during their migration in flights, 
by limed twigs ; and, like all the varieties of birds, can be enticed 
by the call-bird at pairing time. The fancier gives a good price 
for it. In Germany, it pleases him in the aviary, by its pleasing 
song, its liveliness, and rarity. 
“ The older ornithologists (as, for instance, Aldrovand), knew 
this bird better than the moderns, for some of these have confused 
it with the Serinfinoh, and others class it with the Buntings.”— 
B. P. Brent. 
(To le continued.') 
FRUITS ADAPTED TO THE VARIOUS 
LOCALITIES OF GREAT BRITAIN. 
(Continued from 'page 11.) 
PLUMS. 
Red Perdeigon ( Perdrigon Rouge). —Fruit small, 
roundisli-oval. Skin fine deep red, marked with fawn- 
coloured dots, and thickly covered with pale blue bloom. 
Stalk an inch long, stout, inserted in a round cavity. 
Flesh clear yellow r , firm, rich, juicy, and sugary, and 
separating from the stone. Shoots downy. 
A dessert plum. Ripe in the middle aud end of Sept. 
Reina Nova. See Relic dc Septembre, 
Reinc Claude. See Green Gage. 
Reine Claude de Bavay (Monstrueuesc dc Ravay).— 
Fruit large, roundish, and flattened at both ends. Skin 
greenish-yellow, mottled and streaked with green, and 
covered with a delicate white bloom. Stalk half an inch 
long, inserted in a small cavity. Flesh yellow', tender, 
melting, and very juicy, with a rich, sugary flavour, and 
separating from the stone. Shoots smooth. 
A first-rate dessert plum of exquisite flavour. Ripe in 
the end of September and beginning of October. 
Reine Claude Grosse. See Green Gage. 
Reine Claude d’Octobre. See Late Green Gage. 
Reine Claude Petite. See Yellow Gage. 
Reine Claude Rouge (Reine Claude Rouge Van Mons). 
—Fruit very large, roundish-oval. Skin reddish-purple, 
dotted with yellow 7 russet dots, and covered with very 
thick bluish-white bloom. Stalk thick, about an inch 
long, inserted in a deep cavity. Flesh tender, juicy, 
sugary, and deliciously flavoured, and separating from 
the stone. Shoots downy. 
An excellent dessert plum. Ripe in the end of August 
and beginning of September. 
Reine Claude Tardive. See Lale Green Gage. 
Reine Claude Violette. See Purple Gage. 
Rensselaer Green Gage. See Green Gage. 
Robe de Sargent. See d’Agen. 
Roche Corbon. See Diapree Rouge. 
Roc’s Autumn Gage. See Autumn Gage. 
Rotherham. See Winesour. 
Round Damson. See Damson. 
Royal Dauphine.— Fruit large, oval. Skin pale red 
on the shaded side, marked with green specks, but darker 
red next the sun ; mottled with darker and lighter shades, 
and covered with violet bloom. Stalk an inch long, stout. 
Flesh greenish-yellow, sweet, and subacid, separating 
from the stone. Shoots smooth. 
A culinary plum. Ripe in the beginning of September. 
Royal. See Roy ale. 
Royal Red. See Royale. 
Royale (Royal; Royal Red; Sir Charles TVorsley’s). 
—Fruit rather above medium size, round, narrowing a 
little towards the stalk, marked with a distinct suture. 
Skin light purple, strewed with fawn-coloured dots, and 
covered with thick pale blue bloom. Stalk about an inch 
long, stout, and inserted in a small cavity. Flesh yel¬ 
lowish, firm, melting, and juicy, with a rich, delicious 
flavour, and separating from the stone. Shoots downy. 
A dessert plum of first-rate quality. Ripe in the middle 
of August. 
Royale Hative (Early Royal; Miviam). — Fruit 
medium sized, roundish, narrow'ing towards the apex. 
Skin light purple, strewed with fawn-coloured dots, and 
covered with blue bloom. Stalk half an inch long, stout, 
and inserted without depression. Flesh yellow', juicy 
and melting, with an exceedingly rich and delicious 
flavour, and separating from the stone. Shoots downy. 
A first-rate dessert plum. Ripe in the beginning and 
middle of August. 
Royale de Tours. —Fruit large, roundish, flattened at 
the apex, and marked with a distinct suture. Skin light 
purple, strewed with small yellow dots, and covered with 
thick blue bloom. .Stalk three quarters of an inch long, 
inserted in a small cavity. Flesh greenish-yellow, tender, 
very juicy, aud richly flavoured, separating from the 
stone. Shoots downy. 
An excellent plum either for the dessert or for pre¬ 
serving. Ripe in the middle of August. 
St. Barnabe. See White Primordian. 
St. Catherine. —Fruit medium sized, obovate, taper¬ 
ing towards the stalk, and marked with a suture which 
is deepest at the stalk. Skin pale yellow, dotted with 
red, and covered with pale bloom. Stalk three quarters 
