This section is from the book "The Fruit Manual: Containing The Descriptions And Synonyms Of The Fruits And Fruit Trees Of Great Britain", by Robert Hogg. Also available from Amazon: The Fruit Manual.
Fruit, pyriform, with a short thick neck, and marked longitudinally with obscure ribs. Skin, of a dingy brown, or rather a dirty, muddy colour all round the apex, and gradually becoming paler towards the stalk, where it is green. Eye, small and closed. Stalk, extremely short, scarcely perceptible. Flesh, dark rose-coloured, thick and syrupy, with a rich flavour. Excellent.
Fruit, large, obovate; scarcely any neck; marked with longitudinal ridges from the stalk to the apex. Sometimes they are indicated more by a dark-coloured line than by an elevation. Skin, of a warm pale reddish brown, or pale chestnut; bright green on the shaded side and near the stalk, dotted with grey. Eye, closed. Flesh, opaline, with only here and there a fibre of rose-colour; tender, juicy, but not rich, being rather flat.
De Bellegarde. See Black Bourjassotte.
Fruit, below medium size, and oblate. Skin, pale yellow, tinged with green. Flesh, pale rose-coloured, tender and juicy, but not particularly rich in flavour.
Fruit, medium sized, round, and with a short neck, and distinct longitudinal ribs. Skin, yellowish white, covered with blue bloom. Stalk, very short, scarcely perceptible. Eye, like an eyelet-hole. Flesh, very dark red, thick, stiff, and syrupy, with a most delicious flavour.
Fruit, very small, oblate, marked with longitudinal ridges. Skin, green, becoming yellowish as it attains perfect maturity, and covered with a very thin bloom. Eye, open like an eyelet-hole. Stalk, one-eighth of an inch long. Flesh, pale rose-coloured, somewhat opaline, or a pale coppery colour; dry, coarse, and not at all well-flavoured.
Fruit, about medium size, oblong obovate. Neck, very short or wanting. Skin, slightly hairy, of a dark mulberry colour, covered with a thick bloom, and numerous little white specks on the surface, which is slightly furrowed in longitudinal lines, and the skin cracks lengthwise when the fruit is fully ripe. Stalk, very short and thick. Eye, small and closed. Flesh, dull red, with a thick syrupy juice, very richly flavoured.
I introduced this variety in 1864, having met with it in a vineyard near Toulouse. It was sent to the garden of the Royal Horticultural Society at Chiswick, and as no name accompanied it, it became distinguished as "Dr. Hogg's Black." I have not yet been able to identify it with any other variety; but there is no doubt that as we become better acquainted with the figs grown in the south of France and in Spain the correct name will some day be discovered.
Fruit, about medium size, oblong, distinctly marked with ribs. Skin, pale hazel brown, and covered with a thin bloom. On the shaded side, and next the stalk, it is green, becoming yellowish at maturity. Stalk, short, very stout. Eye, open, like an eyelet-hole. Flesh, pale rose-coloured towards the eye, and opaline next towards the stalk; juicy and richly flavoured. An excellent fig.