Fanfareau. See Hampden's Bergamot.

Figue d'Alencon {Bonnissime de la Sarthe; Figue d'Hiver.—Emit medium sized, pyriform. Skin greenish-yellow, strewed with russety dots. Eye small, set in 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'Hiver. See Figue d'Alencon.

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. Flesh greenish-white, buttery and melting, with a rich sugary flavour.

An excellent pear, ripe in November.

Fingal's. See Hampden's Bergamot.

Fin Or d'Ete. See Summer Franc Real.

Fin Or d'Hiver. See Winter Franc Real.

Flemish Beauty (Belle de Flandre; Beurre des Bois;

Beurre de Bourgogne; Beurre Davy; Beurre Davis; Beurre d' Elberg; Beurre Foidard; Beurre St. Amour; Beurre Spence; Boss Pere; Bosc Sire; Douche 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 Eon Chretien (Bon Chretien Nouvelle; Bon Chretien Tarc; 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 Lucra-tive; Bergamotte Fieve; Beurre d'Albret; Beurre Lu-cratif; Fxcellcntissime; Gresiliere; Lucrate; Seigneur; Seigneur d'Esperen).— 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 while, very tender, fine-grained and melting, very juicy, sugary, and aromatic.

A delicious autumn pear, ripe during September and October.

Fondante des Bois. See Flemish Beauty.

Fondante des Charneux (Belle Fxcellente; Beurre des Charneuses; Desiree Van Mons; Duc de Brabant; Miel de Waterloo).—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 without depression by the side of a fleshy lip. Flesh tender, buttery, and melting, sugary, and richly flavoured. Ripe in November.

Fondante de Jaffard. See Colmar d' Aremberg,

Fondante de Malines. See Winter Nolis.

Fondante de Mons. See Passe Colmar.

Fondante Musquee. See Summer Thorn.

Fondante de Noel {Belle apres Noel; 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 cinnamon-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'Automne, 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.

Fortunee {Bergamotte Fortunee; Fortunee Parmen-tier).—Fruit below medium size, roundish-turbinate, uneven 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.

De Fosse. See Jargonelle.

Franc Real d'Ete. See Summer Franc Heal.

Franc Heal Gros. See Angelique de Bordeaux.

Franc Real d'Hiver. See Winter Franc Real.

Frederic Le Clerc.—Fruit above medium size, short, pyriform. Skin green at first, but changing as it ripens to yellow; slightly mottled with russet. Eye open, set in a shallow basin. Stalk an inch long, woody. Flesh yellowish, buttery, melting, and very juicy, sugary, and rich. Ripe in November.

Feederic 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 level with the surface. Stalk thick. Flesh very white, tender, buttery, and melting, rich, juicy, sugary, and delicious.

A remarkably fine pear, ripe in October. In the year 1858 it was as finely flavoured as the Jargonelle.