Fruit, medium sized, two inches and three quarters broad, and two inches and a half high; conical and slightly angular. Skin, pale yellow, with brownish-red next the sun, studded with specks, which are greenish on the shaded side, but yellowish next the sun. Eye, small, and partially open, set in a wide, shallow, and plaited basin. Stalk, very short and fleshy, almost imbedded in a deep and wide cavity, which is smooth or rarely marked with russet. Flesh, yellowish-white, delicate, very juicy, with a sweet, and briskly acid flavor.
A culinary apple of first-rate quality; in use from October to January.
The tree attains a pretty good size, is hardy, vigorous, and a good bearer.
This is a very old and favorite apple, first mentioned by Ray, and enumerated in the list of Leonard Meager, as one of the varieties then cultivated in the London nurseries, in 1670. Mortimer made a sad lamentation on the fancied degeneration of the Kentish Pippin, which I have quoted in treating of the Golden Pippin.
Fruit, below medium size; oval, sometimes roundish-oval. Skin, smooth and shining, greenish-yellow at first, but changing as it ripens to a fine clear pale yellow color, tinged and streaked with red, on the side next the sun; but sometimes when fully exposed, one half of the surface is covered with bright shining crimson, streaked with deeper crimson; it is marked on the shaded side with some traces of delicate russet. Eye, small and closed, with broad, erect, and acuminate segments, set in a shallow basin, which is generally surrounded with five prominent plaits. Stalk, slender, three quarters of an inch long, obliquely inserted in a small cavity, by the side of a fleshy protuberance. Flesh, yellowish-white, firm, crisp, and very juicy, with a rich, sugary, brisk, and aromatic flavor.
An early dessert apple of the highest excellence; It is in use during September and October.
The tree is a free grower, hardy, and a good bearer, attaining about the middle size. It is well adapted for grafting on the paradise stock, and being grown either as a dwarf, or espalier.
This variety was introduced chiefly through the instrumentality of Mr. Robertson, the nurseryman of Kilkenny, in Ireland.
Fruit, large; conical and angular. Skin, pale yellow, with a blush on the side exposed to the sun. Eye, large, set in a deep and angular basin. Stalk, short, inserted in a deep cavity. Flesh, pale yellow, very juicy, and briskly flavored.
One of the earliest, and most valuable of our culinary apples. It may be used for tarts so early as the end of June; but its greatest perfection is during August and September.
The tree is healthy, vigorous, and an immense bearer, attaining to the middle size. It succeeds well in almost every soil and situation, and when grown on the paradise stock, is well suited for espalier training.
This excellent apple was first discovered, growing among a quantity of rubbish, behind a wall at Gleaston Castle, near Ulverstone, and was first brought into notice by one John Sander, a nurseryman at Keswick, who having propagated it, sent it out under the name of Keswick Codlin.
In the Memoirs of the Caledonian Horticultural Society, Sir John Sinclair says, “the Keswick Codlin tree has never failed to bear a crop since it was planted in the Episcopal garden at Rose Castle, Carlisle, twenty years ago (1813). It is an apple of fine tartness and flavor, and may be used early in autumn. The tree is a very copious bearer, and the fruit is of good size, considerably larger than the Carlisle Codlin. It flourishes best in a strong soil.”
Fruit, below medium size, two inches and a half wide, and the same in height; roundish, inclining to conical. Skin, yellow, sprinkled with russety dots, and sometimes covered with slight reticulations of russet; tinged with orange, and a few streaks of red, on the side exposed to the sun. Eye, small, and rather open, set in a narrow basin. Stalk, short, inserted in a shallow cavity, and surrounded with a large patch of russet. Flesh, yellowish, crisp, tender, juicy, and sweet; but of dry texture, and lacking acidity.
A dessert apple of no great merit; in use from October to Christmas.
Fruit, medium sized; ovate or conical, regularly and handsomely shaped. Skin, greenish yellow, with a blush of red next the sun, and marked with a little rough brown russet. Eye, large, and partially open, with long and broad segments, which are connivent, but reflexed at the tips, set in a shallow and undulating basin. Stalk, a quarter of an inch long, just extending beyond the base. Flesh, white with a yellowish tinge, firm, crisp, very juicy and sugary, with a rich vinous flavor.
This is one of the richest flavored early dessert apples, and unequalled by any other variety of the same season; it is ripe in the end of August, and beginning of September.
This is the original, and true King of the Pippins, and a very different apple from that generally known by the same name. See Golden Winter Pearmain. I suspect this is the King Apple of Rea.
Fruit, small, two inches and a quarter wide, and one and three quarters high; roundish. Skin, pale yellow, striped with red on the shaded side; and very dark red, striped with dark purple, or almost black stripes, on the side next the sun; thickly strewed all over with light-grey russety dots, and with a large patch of russet over the base. Eye, open, with broad reflexed segments, and set in a deep basin. Stalk, very short, inserted in a shallow cavity. Flesh, white, stained with red under the skin, on the side next the sun, tender, juicy, sweet, and pleasantly flavored.
This is a beautiful little apple, extensively grown in Somersetshire, where in the present day it is considered the most valuable cider apple. It keeps till Christmas.
Fruit, large, three inches and a quarter wide, and two inches and three quarters high; roundish, and narrowing a little towards the apex. Skin, smooth, pale yellow, streaked all over with red. Eye, open, with short reflexed segments, and set in a plaited basin. Stalk, short and slender. Flesh, yellowish-white, firm, juicy and aromatic, but wants acidity.
An inferior variety, neither a good dessert apple, nor at all suitable for culinary purposes; It is in use from November to February.
Fruit, medium sized; roundish-oval, and very uneven on its surface; being covered with numerous knobs, or large warts, some of which are the size of peas. Skin, greenish-yellow, and covered with thick scaly russet. Eye, set in a deep basin. Stalk, inserted in a deep cavity. Flesh, yellowish, crisp, sweet, and highly flavored; but not very juicy.
A singular looking dessert apple, of first-rate quality. It is in use from December to March.
This variety was introduced to the notice of the London Horticultural Society in 1819, by Mr. Haslar Capron, of Midhurst, in Sussex.
Fruit, medium sized, three inches wide, and two inches and a quarter high; oblate, and ribbed on the sides. Skin, smooth and shining, greenish-yellow, marked with a number of imbedded dark-green specks; washed with red on the side next the sun, and with a circle of red rays round the base. Eye, partially closed, with broad and flat segments; set in an angular and plaited basin. Stalk, short and slender, inserted in a round and rather deep cavity. Flesh, white, tender, crisp, very juicy, sweet, brisk, and pleasantly aromatic.
An excellent culinary or dessert apple, highly esteemed about Lancaster, where it is much grown; it is in use from October to Christmas.
The habit of the tree is drooping, like that of the Weeping Willow.
Fruit, below medium size, two inches and a quarter wide, and two inches and three quarters high; pyramidal, rounded at the base, distinctly five sided, flattened at the apex, where it is terminated in five prominent knobs, with a smaller one between each. Skin, smooth, dull greenish-yellow, strewed with minute, grey russety dots; tinged on the side next the sun with a dull blush, which is interspersed with spots of deep lively red. Eye, small and partially closed, set in a small and regularly notched basin. Stalk, slender, short, and obliquely inserted under a fleshy protuberance. Flesh, yellow, tender, juicy, and pleasantly acid.
A culinary apple much grown about Lancaster; it is in use from November, to March or April.
This is a very different apple from the White Paradise, which is sometimes called “The Lady’s Finger.”
Fruit, small; roundish or oblato-oblong, regularly and handsomely shaped. Skin, smooth greenish-yellow on the shaded side, but becoming clear yellow when at maturity; on the side next the sun it is dull orange, streaked and striped with red, which becomes more faint as it extends to the shaded side, and dotted all over with minute, punctured, russety dots. Eye, rather large, and open, with long, broad segments, reflexed at the tips, and set in a wide, deep and plaited basin. Stalk, from a quarter to half-an-inch long, slender, deeply inserted in a russety cavity. Flesh, yellowish-white, firm, crisp, very juicy and sugary, with a brisk, and rich vinous flavor.
A dessert apple of first-rate quality, and very valuable, both as regards the richness of its flavor, and the long period to which it remains in perfection; it is in use from January, and keeps till April without shrivelling.
The tree is healthy, a free grower, and good bearer.
This variety was raised in the year 1804, by the wife of Neil Malcolm Esq. of Lamb Abbey, near Dartford in Kent, from the pip of an imported fruit of the Newtown Pippin.
Fruit, above medium size; oblong oval, handsomely and regularly formed. Skin, smooth, pale greenish-yellow. Eye, set in a narrow and deep basin. Stalk, rather long. Flesh, white, very tender, crisp, and very juicy, with a rich, sweet, sprightly flavor.
A dessert apple of first-rate quality. Ripe in the beginning of August. The tree is a vigorous and luxuriant grower, and a good bearer.
Fruit, medium sized; oval, with a large fleshy elongation covering the stalk, which gives it the form of a lemon. Skin, pale yellow tinged with green, changing to a lemon yellow as it attains maturity, strewed with russety freckles, and patches of thin delicate russet. Eye, small, and partially open, with short segments, and set in an irregular basin, which is frequently higher on one side than the other. Stalk, short, entirely covered with a fleshy elongation of the fruit. Flesh, firm, crisp, and briskly flavored.
A very good apple, either for culinary or dessert use; it is in season from October to April, and is perhaps the most characteristic apple we have, being sometimes so much like a lemon, as at first sight to be taken for that fruit. Forsyth says it is excellent for drying.
The tree does not attain a large size; but is healthy, hardy, and a good bearer.
It is uncertain at what period the Lemon Pippin was first brought into notice. Rogers calls it the “Quince Apple,” and, if it is what has always been known under that name, it must be of considerable antiquity, being mentioned by Rea, Worlidge, Ray, and almost all the early writers; but the first instance wherein we find it called Lemon Pippin, is in Ellis’s “Modern Husbandman” 1744, where he says it is “esteemed so good an apple for all uses, that many plant this tree preferable to all others.”
Fruit, large, three inches wide and two inches and three quarters high; conical, broad at the base and narrow at the apex, which is generally higher on one side than the other. Skin, deep lively red, streaked with crimson on the side next the sun; but yellow, faintly streaked with light red on the shaded side, and strewed with numerous minute russety dots. Eye, small and open, with broad, and slightly connivent segments, set in a rather narrow, and somewhat angular basin. Stalk, very short, inserted in a wide, and deep cavity, which is lined with thin grey russet. Flesh, yellowish, firm, crisp, and juicy, with a brisk and slightly perfumed flavor.
A useful apple either for culinary purposes or the dessert but only of second-rate quality; it is in use from December to February.
The tree attains the largest size, is strong, vigorous, and an abundant bearer.
Fruit, above medium size, three inches and a half wide, and three inches and a quarter high; roundish, inclining to ovate, and somewhat angular on the sides. Skin, yellow on the shaded side; but orange, streaked with crimson, on the side next the sun, and studded all over with numerous imbedded green specks. Eye, small, set in a rather deep basin. Stalk short, inserted in a rather shallow cavity. Flesh, white and pleasantly sub-acid.
A very pretty, but very useless apple, fit only for kitchen use, and then only of second-rate quality; it is in season from November to February.
Fruit, medium sized, two inches and a half wide, and two inches and a quarter high; abrupt pearmain-shaped. Skin, greenish-yellow, with a few faint streaks of red, and strewed with numerous large russety dots on the shaded side; but deep orange mottled and streaked with crimson, and covered with patches of thin grey russet, on the side next the sun. Eye, open, with reflexed segments, set in a wide, even, and plaited basin. Stalk, half-an-inch long, inserted in a rather shallow cavity, with a fleshy protuberance on one side of it. Flesh, greenish-white, tender, crisp, and very juicy, with a sugary and pleasant flavor.
An excellent old dessert apple; in use from November to February.
This is a very old variety. It is first mentioned by Ray, but is not enumerated in Meager’s list.
Fruit, medium sized, two inches and three quarters broad, and two inches and a quarter high; roundish, and flattened, with a few ribs on the sides which increase in size towards the crown where they terminate in five prominent and equal ridges, from which circumstance it has been called the Five-Crowned Pippin. Skin, at first pale yellowish-green, changing to pale yellow or lemon color, with brownish-red on the side next the sun. Eye, small and closed, set in a rather shallow basin. Stalk, half an inch long, slender, and deeply inserted. Flesh, yellowish-white, firm, crisp, tender, and juicy, with a brisk and pleasant flavor.
An excellent culinary apple, and serviceable also for the dessert; it is in use from November to April, when it is perfectly sound and shows no symptoms of shrivelling.
The tree attains about the middle size, is not a strong grower, but quite hardy, and an excellent bearer.
Although there is no record of this variety in the writings of any pomological author before Mr. Lindley, it is nevertheless a very old English apple. In an ancient note-book of an ancestor of Sir John Trevelyan, Bart., of Nettlecombe, in Somersetshire, so early as 1580, the “Lounden Peppen” is mentioned among the “names of Apelles which I had their graffes from Brentmarch, from one Mr. Pace.” From this we may learn, that we are not to take for granted the non-existence of any variety, simply because there is no notice of it, previous to the period when it may have been first recorded, in works on pomology.
Fruit, rather below medium size, two inches and a half high, and about the same in width at the base; conical, with prominent angles on the sides. Skin, smooth and shining, grass green, changing to greenish yellow, with a cloud of bright red on the side exposed to the sun. Eye, closed, set in a shallow basin. Stalk, a quarter of an inch long, fleshy at the insertion, sometimes with a fleshy protuberance on one side of it, and inserted in a narrow, shallow, and russety cavity. Flesh, yellowish-white, crisp, and tender, with a slightly sweet but rather indifferent flavor.
An apple of little merit, being of no value either for culinary purposes or the dessert; it is in season from October to December, and is met with in the Berkshire Orchards.
Fruit, medium sized; roundish, narrowing towards the eye, somewhat like the old Nonpareil in shape. Skin, almost entirely covered with red, which is streaked with deeper red; except on the shaded side where there is a patch of greenish-yellow, tinged with thin red. Eye, partially open, with broad, flat segments, and set in a shallow and plaited basin. Stalk, about an inch long, inserted in a wide cavity, which is lined with russet. Flesh, white, crisp, tender, juicy, with a pleasant sub-acid flavor.
A very excellent culinary apple; comes into use during October, and lasts till Christmas.
This variety is much grown about Lancaster, and some parts of Westmoreland, where it is a great favorite among the cottagers.
Fruit, below medium size, two inches and a half wide, and two inches and a quarter high; ovate, slightly angular, but handsomely shaped. Skin, greenish-yellow, tinged with red, and streaked with dark red on the side next the sun. Eye, small and open, with short erect segments, set in a deep and plaited basin. Stalk, short, and deeply inserted. Flesh, yellow, firm, sweet, slightly acid, and with a perfumed flavor.
A dessert apple, of good, but only second-rate quality; in use during August and September.
According to Mr. Lindley “It is said that this apple was originated in Herefordshire, where it is at present but little known: it is very handsome, and of considerable merit.”
Fruit, rather below medium size; ovate or conical, slightly and obscurely ribbed about the eye. Skin, of an uniform, clear, pale, yellow, but with an orange tinge on the side next the sun, the whole surface thinly strewed with pale-brown russety dots. Eye, small and closed, with somewhat ovate segments, set in a narrow, shallow, and plaited basin. Stalk, stout, about a quarter of an inch long, inserted in a narrow, and shallow cavity. Flesh, yellowish-white, tender and delicate, juicy and sugary, with a rich aromatic flavor, resembling that of a pine apple.
A dessert apple of first-rate quality; it is in use from the beginning of October to Christmas.
This desirable apple was raised in the nursery of Messrs. Lucombe, Pince, & Co., of Exeter, and is well worthy of general cultivation.
Fruit, large, three inches and a half wide, and two inches and three quarters high; roundish, and angular. Skin, pale greenish-yellow, strewed with dark dots, and imbedded green specks on the shaded side; but bright red, which is streaked with crimson, on the side next the sun. Eye, small and open, set in an angular and plaited basin. Stalk, short and thick, inserted in a rather deep cavity. Flesh, white, firm, juicy, and pleasantly flavored.
A culinary apple of first-rate quality; in use from October to February.
The tree is a strong and vigorous grower, attains a large size, and is an excellent and early bearer.
This variety as well as the preceeding was raised in the Exeter nursery.
Fruit, rather below medium size; roundish. Skin, yellowish-white, with numerous imbedded pearly specks, with an orange tinge next the sun, and sometimes marked with faint streaks of red. Eye, small and closed, set in a narrow basin, and surrounded with several unequal plaits. Stalk, short and slender, not extending beyond the base, and inserted in a funnel-shaped cavity. Flesh, white, very crisp and tender, juicy, sugary, and highly flavored.
An early dessert apple, of good, but only second-rate quality; ripe in the middle and end of August.
The tree is a free grower, and is readily distinguished by the excessive pubescence of its leaves and shoots.
Mr. Lindley in the “Guide to the Orchard” considers this variety as identical with the Margaret of Ray, which is a mistake. It is no doubt the Margaret of Miller, but certainly not of any English author either preceeding, or subsequent to him. It is to be observed that the lists of fruits given by Miller in his Dictionary are chiefly taken from the works of the French pomologists, while the fruits of his own country are almost wholly neglected; and the only reason I can assign for him describing this variety for the Margaret is, because our own Margaret being by some authors called the Magdalene, he might have thought the two synonymous.—See Margaret.
Fruit, large, three inches and a quarter wide, and two inches and a half high; roundish and flattened. Skin, of a fine, rich, pale-yellow color, tinged with a blush of beautiful red on the side exposed to the sun. Eye, pretty large and closed, set in a round, even, and rather deep basin, Stalk, short, inserted in a deep, and round cavity. Flesh, white, tender, brisk, and pleasantly acid.
A very beautiful culinary apple, but not of first-rate quality. It is in use during September and October.
The tree is a vigorous grower, and an abundant bearer.
This variety is of American origin. It is highly esteemed in the neighbourhood of Philadelphia, and considered one of the best culinary apples in America; it is also much used for drying, for which purpose it is considered the best. It is not however held in great repute in this country, its size and color being its chief recommendation.
Fruit, large; conical, and slightly angular. Skin, smooth, greenish-yellow at first, but changing as it ripens to clear pale-yellow, tinged with rich orange-red on the side next the sun; but sometimes, when fully exposed, assuming a clear bright-red cheek. Eye, small and closed, set in a small, plaited, and pretty deep basin. Stalk, three quarters of an inch long, more or less fleshy, sometimes straight, but generally obliquely inserted, and occasionally united to the fruit by a fleshy protuberance on one side of it. Flesh, yellowish-white, firm, brisk, juicy and slightly perfumed.
A very valuable early culinary apple, of first-rate quality. It is ripe in the beginning of August, and continues in use till November.
The tree is very hardy, and healthy, but not a large grower. It is a very early and abundant bearer, young trees in the nursery quarters generally producing a considerable quantity of fruit, when only two years old from the grafts. It is well suited for planting in exposed situations, and succeeds well in shallow soils. It forms a beautiful little tree when grafted on the paradise stock, and is well adapted for espalier training.