Plants in the Hortus
Many of the plants described here were listed in the catalogues of plants published by Sir William Macarthur in 1843, 1845, 1850 and 1857 and in an unpublished catalogue dated 1861. A large number of additional plants were identified from correspondence, gardening notebooks and other documents surviving in the archives. The Hortus attempts to describe all the plants grown in the gardens at Camden Park and those grown in horticultural enterprises such as orchards and vineyards and includes plants grown outside the gardens in the park-like environs of the Camden Park estate. The Hortus plants served a wide range of purposes in the 19th century household; as ornament, living fences, fibre, dyestuffs, medicines, food and drink from the garden, orchard and vineyard and many others.
Punica granatum ‘Flore Alba’
See Punica granatum L. ‘Flore Alba’ is a cultivar with white flowers. [RHSD, Hortus, JD].
Punica granatum Flore Pleno’
See Punica granatum L. ‘Flore Pleno’ is a cultivar with double, orange-red flowers. [RHSD, Hilliers'].
Punica granatum L.
Frost hardy, upright, sometimes spiny, shrub or small tree with opposite, narrowly-oblong leaves, to 8cm long, and clusters of up to 5 funnel-shaped, bright orange-red flowers in summer, followed by spherical yellow-brown, edible fruit, to 12cm across. To 6m. It will form a dense hedge under appropriate conditions. [RHSE, Hortus, Hilliers’].
Pyracantha coccinea Roem.
Fully-hardy, dense, bushy shrub with lance-shaped leaves, to 4cm long, and corymbs of small, creamy white flowers in summer, followed by bright scarlet berries. To 4m. [RHSE, Hortus, Hilliers’].
Pyrostegia venusta Miers
Frost tender, vigorous climber with numerous slender stems and opposite leaves composed of lance-shaped leaflets to 8cm long. Terminal clusters of curved, tubular, waxy, golden to reddish-orange flowers are borne in profusion, mainly in winter. To 10m or more. [RHSE, Hortus].
Pyrus communis ‘Achan’
‘Fruit medium sized, obovate, flattened towards the eye. Skin varying from pale greenish-yellow, to dark greenish-green, and covered on one side with dull brownish-red. Eye open, set in a slightly depressed basin. Stalk about an inch long. Flesh tender, rich, melting, sugary, and highly perfumed. Ripe in November.’ [Hogg – Fruit Manual p.150/1860].
Pyrus communis ‘Alexandre Bivort’
‘Fruit rather below medium size, obovate. Skin shining, clear yellow, and covered with pale brown and green dots. Stalk woody, half an inch to three-quarters long. Flesh white, with a reddish tinge, buttery, melting, and very juicy, richly flavoured, and with a high aroma. A first-rate pear. Ripe in the end of December and continues till February. The tree has a bushy habit of growth.’ [Hogg – Fruit Manual p.174/1830].
Pyrus communis ‘Ananas de Courtrai’
‘Fruit, large, three and a half to four inches long, and two and three-quarters to three inches wide; pyramidal, and often inclining to oval, undulating and bossed on its surface. Skin, bright green at first, dotted and clouded with fawn-coloured russet, but changing as it ripens to lemon yellow. Eye, half open, with downy segments, and set in a shallow, uneven depression. Stalk, from three-quarters to one and a quarter inch long, very stout, swollen at its insertion, and attached to the fruit on a level with the surface. Flesh, tender, melting, and very juicy, with a rich, sugary, and perfumed flavour. A very handsome and excellent early pear; ripe in August.’ [Hogg – Fruit Manual p.479/1884].
Pyrus communis ‘Autumn Bergamot’
‘Fruit small, approaching the middle size, depressed, globular, about two inches and a half deep, and the same in diameter. Eye small, open, in a regular-formed shallow depression. Stalk short and thick, inserted in a rather wide funnel-shaped cavity. Skin rather rough, yellowish green; but of a dull brown on the sunny side, and full of grey scabrous specks. Flesh whitish, melting, a little gritty next the core, with a sugary and richly perfumed juice. Ripe the beginning of October, and good till the end.’ [George Lindley – Orchard Guide p.353/1831].
Pyrus communis ‘Bergamotte Espéren’
Fruit; medium sized to large, round bergamot shape. Skin; coarse and rough, dark green, covered with large brown russet dots, ripening to greenish yellow with grey dots, sometimes faint orange next the sun. Flesh; yellowish, fine grained, melting, very juicy, sugary with a pleasant, brisk aroma. A very hardy tree which bears well. A delicious late pear. Ripening successively from February to April. [HP pl.LXX/1878].
Pyrus communis ‘Beurré Berkmans’
‘Fruit medium sized, turbinate. Skin of a rich lemon-yellow colour, thickly covered all over with russety specks and dots, but round the stalk and over the crown it is completely covered with a coat of cinnamon-coloured russet. Eye open, set in a round furrowed basin. Stalk an inch long, inserted without depression. Flesh white, tender, fine-grained, juicy, sugary, and richly flavoured. A handsome and very excellent pear, ripe in November and December. The tree makes a handsome pyramid, and is a good bearer.’ [Hogg – Fruit Manual p.160/1860].
Pyrus communis ‘Beurré Bosc’
‘Fruit large, pyriform. Skin almost entirely covered with thin cinnamon-coloured russet, leaving here and there only a small portion of the yellow ground colour visible. Eye open, placed in a shallow basin. Stalk about an inch and a half long, inserted without depression. Flesh white, melting, and buttery, very juicy, rich, and aromatic. A dessert pear of first-rate quality, ripe in October and November.’ [Hogg – Fruit Manual p.160/1860].
Pyrus communis ‘Beurré Brettoneau’
‘Fruit large, more or less pyriform. Skin rough, with brown russet, which considerably covers the greenish-yellow ground, and sometimes with a brownish-red on the side next the sun. Eye uneven, set in a moderately deep basin. Stalk an inch long, stout. Flesh yellowish-white, and when it ripens tender, juicy, and well flavoured. A late dessert pear, in use from March till May; but as it rarely ripens except in very warm summers, the flesh is generally crisp, or at best only half-melting.’ [Hogg – Fruit Manual p.161/1860].
Pyrus communis ‘Beurré Clairgeau’
‘Fruit large, curved-pyriform. Skin smooth and shining, of a fine lemon-yellow colour, and with a tinge of orange-red on the side next the sun; it is thickly covered all over with large russety dots and patches of thin delicate russet, particularly round the stalk. Eye small and open, level with the surface. Stalk half an inch long, stout, and rather fleshy, with a swollen lip on one side of it. Flesh white, crisp or half-melting, coarse-grained, juicy, sweet, and slightly musky. A handsome and showy pear, ripe in November. Its appearance is its greatest recommendation.’ [Hogg – Fruit Manual p.161/1860].
Pyrus communis ‘Beurré D’Aremberg’
‘Fruit pretty large, turbinate, on an average about three inches and a half long, and two inches and three quarters wide at the broadest part, where it is obtusely angular, and a little contracted towards the setting on of the stalk. Eye small. Stalk an inch long, strong, straight, inserted in an oblique, angular cavity; in some specimens it is diagonally inserted under a broad, elongated lip. Skin delicate pale green, very slightly dotted with russet, which becomes a deeper yellow when ripe. Flesh whitish, firm, very juicy, perfectly melting, without any grittiness, and of a very extraordinary rich, sweet, high flavoured quality. In eating from October till February.’ [George Lindley – Orchard Guide p.393/1831].
Page 162 of 219 pages ‹ First < 160 161 162 163 164 > Last ›
