Pied De Boeuf

Fruit, large, obtuse pyriform, or long obovate, marked with numerous distinct ribs on its side. Skin, of a clear mahogany brown or reddish purple where fully exposed to the sun, and greenish where shaded. Flesh, pale and opaline, with the faintest stain of flesh-colour round some of the seeds; not at all richly flavoured.

A large but rather coarse fig.

Pocock's. See White Marseilles.


Fruit, above medium size, and handsome; obscurely ribbed, and with somewhat of a neck. Skin, green, and mixed with a sort of dirty brown, and covered with a grey bloom. It cracks in lines when fully ripe. Eye, closed. Stalk, very short. Flesh, dark red, very tender and juicy, charged with a thick syrup.

A very excellent and handsome fig.

PRÉCoce D'Espagne

Fruit, small, quite round, with obscure longitudinal lines. Skin, dark green, tinged with brown over the crown, and becoming generally paler towards the stalk. Stalk, about a quarter of an inch long. Flesh, opaline under the skin, and rose-coloured at the centre; very richly flavoured, and the juice quite a syrup.

This is a very early variety, and in Spain is called Tres fer, or thrice-bearing.

Précoce Noire. See Black Bourjassotte.


Fruit, small, round, compressed at the ends. Skin, purplish brown in the shade, dark brown, covered with pale spots, next the sun. Flesh, deep red, rich and luscious. August to October. Well adapted for forcing.

Purple. See Brown Turkey. Raby Castle. See White Marseilles.

Recousse Noire

Fruit, large, roundish oblate, with a long neck, very much more swollen on one side than the other, and marked with obscure ribs. Skin, dark mahogany or chestnut-colour, becoming paler towards the neck, and generally greenish at the stalk, which is very short. Eye, closed. Flesh, dark opaline, with a tinge of very delicate rose at the centre; very tender and juicy, but not very highly flavoured, being rather flat and herbaceous than otherwise.

Reculver. See Black Provence.

Red. See Brunswick.

Ronde Noire. See Black Ischia.

Rose Peyronne

Fruit, medium sized, roundish oval, marked with longitudinal lines. Skin, pale brown, covered with a fine grey bloom; cracks in netted lines when it ripens. Stalk, about a quarter of an inch long. Flesh, very pale salmon, tender, and very juicy, rich, sugary, and delicious.

This is quite distinct from Brunswick, with which it is made synonymous in the Horticultural Society's Catalogue, and in the first edition of this work.


Fruit, below medium size, or small obovate, without ribs. Skin, of a red copper-colour, yellow in the shade, and shading off to yellow towards the stalk. Eye, quite closed. Stalk, short. Flesh, copper-red throughout; tender and juicy, but not sugary or rich, being rather flat than otherwise.

Royal Vineyard

Fruit, medium sized, long pyriform, with a long slender neck, and prominently marked with longitudinal lines. Skin, very thin, hairy, of a fine reddish brown or purple colour, covered with thick bluish bloom. Stalk, long and slender. Eye, large and open. Flesh, bright reddish, very juicy and melting; hollow in the centre. A richly-flavoured fig. The tree bears abundantly.

It was introduced by Messrs. J. & C. Lee, of the Hammersmith Nurseries, and the name having been lost it was named provisionally Royal Vineyard, but I have not been able to identify it with any other variety which has come under my notice.