This section is from the "The Fruit Manual; Containing The Descriptions and synonymes of the fruits and fruit trees commonly met with in the gardens & orchards of Great Britain, with selected lists of those most worthy of cultivation" book, by Robert Hogg. Also available from Amazon: The Fruit Manual
Gagnee a Heuze. See Flemish Beauty.
Galston Moorfowl'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.
Gambier. See Passe Colmar.
Gansel's Bergamot (Bonne Rouge; Brocas' Berga-mot; Diamant; Gurle's Beurre; 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 November. In warm situations it ripens well on a standard, but it generally requires a wall.
Garde Ecosse. See Gilogil.
Gendesheim (Verlaine; Verlaine d'Ete). — 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 No-vember.
General Todtleben.—Fruit very large, pyriform. Skin yellow, covered with dots and patches of-brown russet. Eye open, set in a wide furrowed 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 Uvedales St. Germain.
Gilogil (Beurre Geerards; Garde Ecosse; Gil-o-gile; Gobert; Gros Gobet).—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 plaited 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.
Glou Morceau (Beurre de Cambronne; Beurre d' Hardenpont; Beurre de Kent; Beurre Lombard; De Cambron; Colmar d'Hiver; Got Luc de Cambron; Goulu Morceau; Hardenjpont d'Hiver; Linden d'Automne; Roi de Wurtemburg).—Fruit above medium size, obovate, narrowing obtusely from 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-turbi-nate 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.
Goulu Morceau. See Glou Morceau.
Gracieuse. See Belle et Bonne.
Grand Monarque. See Catillac.
Grand Soleil.—Fruit large, roundisli-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 deep 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 Diel.
Gratioli di Roma. See Summer Bon Chretien.
Great Bergamot. See Hampden's Bergamot.
Green Chisel.—Fruit very small, growing in clusters, 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 depression. 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 Bed Doyenne.
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 Heal.
Gros Rousselet (Gros Rousselet de Rheims; Grey Goose; Roi d' Ete).—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 des Carmes.
Grosse Cuisse Madame. See Jargonelle.
Grosse Dorothee. See Beurre Diel.
Grosse Jargonelle. See Windsor.
Grosse Ognonet. See Summer Archduke.
Guernsey Chaumontel. See Chaumontel.
Gurle's Beurre. See Gansel's Bergamot.