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
Table des Princes. See Jargonelle.
Tardif de Mons.—Fruit oblong-obovate, even and regularly formed. Skin of a uniform yellow colour, paler on the shaded side, and with an orange tinge next the sun, strewed with large russety dots. Eye open, very slightly depressed. Stalk an inch long, rather slender, not depressed. Flesh white, tender, buttery, melting, and very juicy, rich and sugary. Ripe in November.
Tarling. See Easter Bergamot.
Teton de Venus. See Bellissie d'Hiver.
Teton de Venus. See Catillac.
Theodore Van Mons.—Fruit large, pyramidal. Skin greenish-yellow, strewed with russety dots and tracings of russet. Eye closed, set in a small, uneven basin. Stalk three quarters of an inch long, inserted without depression. Flesh yellowish-white, juicy and melting. Ripe in October and November.
Theasoise. See Beurre d'Anianlis,
Thompson's. — Fruit medium sized, obovate. Skin pale yellow, and considerably covered with a coating and dots of pale cinnamon-coloured russet. Eye open, set in a shallow basin. Stalk an inch and a quarter long, inserted in an uneven cavity. Flesh white, buttery and melting, very juicy, exceedingly rich and sugary, and with a fine aroma.
One of our best pears. Ripe in November. The tree is quite hardy, an excellent bearer, and succeeds best on the pear stock.
Tillington.—Fruit about medium size, short pyriform, rather uneven in its outline. Skin smooth, greenish-yellow, covered with a number of light brown russet dots. Eye open, scarcely at all depressed. Stalk short, fleshy, and warted at its insertion. Flesh yellowish, tender, buttery and melting, not very juicy, but brisk and vinous, with a peculiar and fine aroma.
This is an excellent pear, ripe in October, the fine piquant flavour of which contrasts favourably with the luscious sweetness of the Seckle, which comes in just before it.
Tombe de l'Amateur. See Nouveau Poiteau.
De Tonneau. See Uvedales St. Germain.
Tres Grosse de Bruxelles. See Uvedales St. Germain.
Triomphe de Hasselt. See Calebasse Grosse.
Triomphe deJodoigne.—Fruit large, obovate, regular and handsome. Skin yellow, covered with numerous small russety dots and patches of thin brown russet. Eye open, set in a slight depression. Stalk an inch and a quarter long, curved, and inserted without depression. Flesh yellowish-white, rather coarse, melting, juicy, sugary, and brisk, with an agreeable musky perfume. Ripe in November and December.
Triomphe de Louvain.—Fruit medium sized, obovate. Skin covered with fawn-coloured russet, and densely strewed with light-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 Diel.
Trornpe Valet. See Ambrette d'Hiver.
Trout. See Forelle.
Truite. See Forelle.