Fruit, above the middle size, two inches and three quarters wide, and two inches and a quarter high; pretty round, without angles, but sometimes it is oval. Crown, but little hollow. Eye, small, with short reflexed segments of the calyx. Skin, dull muddy olive-green, a good deal reticulated with fine network. Stalk, three quarters of an inch long, slender, causing the fruit to be pendant.
Specific gravity of the juice, 1076.
Many trees of the Pawsan are found in the south-east, or Ryland district of Herefordshire, which have apparently stood more than a century. Its pulp is exceedingly rich and yellow, and in some seasons it affords cider of the finest quality. Its name cannot be traced to any probable source.
Fruit, small; roundish, inclining to oblate, regularly and handsomely formed. Skin, smooth, greenish-yellow in the shade; but washed with red, and streaked with deeper red on the side next the sun. Eye, open, with short segments, set in a shallow and plaited basin. Stalk, half-an-inch long, inserted in a round and rather shallow cavity. Flesh, greenish-yellow, firm, crisp, and juicy, with a rich, and brisk sugary flavor, somewhat resembling the Nonpareil.
A most delicious little dessert apple of the first quality; it is in use from December to March.
In some specimens of the fruit there is no red color, but altogether green, and covered with thin brown russet.
Fruit, medium sized, three inches wide, and two inches and three quarters deep; oblato-ovate. Skin, green at first, changing to yellowish-green, and covered with large russety spots on the shaded side; but with rough brown russet and a tinge of brown on the side next the sun. Eye, closed, with long and narrow segments, set in a round, shallow, and undulating basin. Stalk, an inch long, stout, and straight, inserted in a wide and shallow cavity. Flesh, yellowish, firm, crisp, juicy, sugary and brisk; with an excellent aromatic flavor.
A dessert apple of the highest excellence, either as a dessert or a culinary fruit; it is in use from November to March.
Fruit, small; oval, and flattened at the ends. Skin, almost entirely covered with brilliant red; but where shaded, it is pale yellow marked with a few stripes of red. Eye, small, set in a narrow basin. Stalk, very short, and inserted in a deep cavity. Flesh, very white and tender, with a mild and agreeable flavor.
By some considered as a dessert apple; but of inferior quality. Mr. Thompson thinks it may, perhaps, do for cider; it is in use from November to March.
The tree is a very abundant bearer.
This is a Jersey apple, and has for a long period been cultivated in the orchards of that Island. It was transmitted to the gardens of the London Horticultural Society, by Major General Le Couteur, of Jersey, in the year 1822.
This variety very closely resembles the old Nonpareil; but is rather larger; and though it possesses the flavor of the old variety, it is not nearly so rich. The tree is hardy and an excellent bearer. It was raised at Petworth, in Sussex, at the seat of Lord Egremont.
Fruit, medium sized, two inches and a half wide, and two inches and three quarters high; conical and angular. Skin, membranous, shining, pale yellow with a greenish tinge, which it loses as it attains maturity; but covered with fine clear red on the side next the sun, and strewed all over with minute russety dots and imbedded white specks; the whole surface is covered with a bluish bloom, from which circumstance it receives the name of Pigeon, being considered similar to the plumage of a dove. Eye, open, with erect segments, prominently set in a narrow and plaited basin. Stalk, very short, inserted in a deep and russety cavity. Flesh, white, tender, soft and juicy, pleasantly flavored, but not at all rich.
A dessert apple of second-rate quality; but excellent for all culinary purposes; it is in use from November to January. It is necessary in storing this apple that care should be taken to prevent fermentation, by which its pleasant acidity is destroyed.
The tree, though vigorous in its young state, never attains a great size. Its shoots are long, slender and downy. It is an abundant and regular bearer.
This apple is called Pomme de Jerusalem, from, as some fancy, the core having four cells, which are disposed in the form of a cross, but this is not a permanent character, as they vary from three to five.
Diel erred in applying the synonymes of Knoop’s Pigeon bigarré to this variety, which is very distinct from the Pigeonnet.
Fruit, below medium size, two inches and a quarter wide, and the same in height; oblato-ovate. Skin, pale greenish-yellow on the shaded side; but entirely covered with red on the side next the sun, and striped and rayed with darker red, some of the stripes extending to the shaded side. Eye, small and open, with erect segments, set in a slightly depressed basin. Stalk, short and thick, inserted in a rather shallow cavity. Flesh, white and delicate, of an agreeable acidulated and perfumed flavor.
A dessert fruit of second-rate quality; in use during August and September.
Fruit, medium sized, two inches and three quarters wide, and two inches and a quarter high; roundish-oblate and obscurely ribbed on the sides. Skin, dull green, thickly covered with pale brown russet, which is strewed with greyish-white dots, and pale green stelloid freckles on the shaded side; but dull olive mixed with orange, with a tinge of brown, and strewed with scales of silvery russet, intermixed with rough dots of dark russet, on the side next the sun. Eye, closed, with long broad segments, set in a deep and plaited basin. Stalk, short, inserted in a deep and oblique cavity, which is lined with scales of rough russet. Flesh, greenish, tender, crisp, breaking, very juicy and sugary, with a brisk and very poignant juice.
A very superior old English apple, particularly for culinary purposes; it is in use from October to March.
The tree is very healthy and vigorous, and attains the largest size. It is also an excellent bearer.
Fruit, medium sized, two inches and three quarters wide, and two inches and a half high; roundish-ovate, with broad obtuse angles on its sides. Skin, pale greenish-yellow, almost covered with white specks on one part, and rough thick yellow russet on the other, which extends round the stalk. Eye, small, with short connivent segments, placed in a shallow, plaited basin. Stalk, an inch long, inserted half its length in an uneven cavity.
Flesh, very pale yellow, tender, crisp, very juicy, sugary, brisk and richly aromatic.
A very valuable dessert apple; in use during September and October. Mr. Lindley says the juice of this apple is more abundant than in any he had ever met with. The oldest tree remembered in Norwich was growing a century ago (1830) in a garden belonging to a Mr. Hardingham.
Fruit, above medium size, three inches wide, and two inches and a half high; roundish and flattened. Skin, pale green, almost entirely covered with russet, and with a faint tinge of red on the side next the sun. Eye, open, set in a broad, shallow, and plaited basin. Stalk, short, inserted in a shallow cavity. Flesh, greenish-yellow, firm, rich, and highly aromatic.
A dessert apple of the greatest excellence. It is in use from December to February.
This variety was raised by John Williams, Esq., of Pitmaston, St. John’s, near Worcester, and was first communicated to the London Horticultural Society in 1820.
Fruit, very small, half-an-inch wide by half-an-inch high; conical and undulating round the eye. Skin, of a fine deep rich yellow, strewed with russety dots. Eye, large and open, with long, spreading, acuminate segments, set in a shallow and plaited basin. Stalk, an inch long, very slender, inserted in a narrow and shallow cavity. Flesh, rich yellow, crisp, juicy and sugary.
A pretty little apple; in use from September to Christmas.
This beautiful variety was raised by J. Williams, Esq., of Pitmaston, from the Golden Pippin, impregnated with the pollen of the Cherry apple, or what is usually called the Siberian Crab.
Fruit, medium sized, roundish-ovate, and slightly angular on the sides. Skin, greenish-yellow, nearly covered with clear yellowish-brown russet, so much so, that only spots of the ground color are visible; it has also a varnished redish-brown cheek next the sun which is more or less visible according to the quantity of russet which covers it. Stalk, half-an-inch long, inserted in a narrow and deep cavity. Flesh, yellowish, tinged with green tender, crisp, juicy, sugary and briskly flavored.
A dessert apple of first-rate quality; it is in use from December to April.
This excellent apple was raised by James Carel, a nurseryman at Pinner, Middlesex, in 1810. The tree first produced fruit in 1818, and was introduced to the notice of the London Horticultural Society, in 1820.
Fruit, small, two inches wide, and an inch and three quarters high; roundish and inclining to ovate. Skin, rough, with thick scaly russet, green in the shade, and deep orange on the side next the sun. Eye, small and open, set in a narrow and shallow basin. Stalk, about half-an-inch long, inserted in a shallow and small cavity. Flesh, yellowish, crisp, very juicy and sugary, with a brisk and highly aromatic flavor.
A dessert apple of first-rate quality; in use from October to February.
The tree is rather a weak grower, but an abundant bearer.
This apple, according to Forsyth, was first introduced to this country from Canada, by Alexander Barclay, Esq., of Brompton, near London.
There are two very distinct varieties of apples, which, in different parts of the country, are known by the same name of Pomeroy. The one is that which is cultivated in Somersetshire and the West of England, and the other is peculiar to Lancashire and the Northern counties.
The Pomeroy of Somerset, is medium sized, two inches and three quarters wide, and the same in height; conical. Skin, greenish-yellow, covered with thin grey russet, on the shaded side; but orange, covered with stripes of deep red, and marked with patches and spots of russet on the side exposed to the sun, and strewed all over with numerous large, dark russety dots. Eye, open, set in a round and even basin. Stalk, short, not extending beyond the base, inserted in a round, even, and russety cavity. Flesh, yellow, firm, crisp, juicy, sugary, and highly flavored.
An excellent dessert apple; in use from October till December.
The Pomeroy of Lancashire, is medium sized, two inches and three quarters wide, and two inches and a half high; roundish, slightly ribbed at the apex. Skin, smooth, pale yellow on the shaded side, but clear pale red next the sun, which blends with the yellow towards the shaded side, so as to form orange; the whole covered with russety dots. Eye, small and closed, placed in a small and shallow basin. Stalk, short, imbedded in an angular cavity with a swelling on one side of it, and from which issue a few ramifications of russet. Flesh, whitish, tender, crisp, juicy, and with a brisk flavor, a good deal like that of the Manks Codlin.
An excellent culinary apple; in use during September and October.
The tree is healthy, hardy, and an excellent bearer, well adapted for orchard planting, and succeeds well in almost all situations.
There are several other varieties which are cultivated under this appellation, to which local specific names are attached; but as I have not seen any of these, they will be found among the “additional varieties” at the end of that portion of this work which treats on the apple.
Fruit, medium sized, two inches and three quarters wide, and two inches and a half high; roundish, and narrowing a little towards the apex, distinctly five-sided, and terminating at the crown in five prominent ridges. Skin smooth, yellowish-green, tinged with thin brownish-red in the shade; but covered with dark dull red on the side next the sun. Eye, closed, placed in a rather deep and angular basin. Stalk, stout, an inch long, inserted in a round and even cavity. Flesh, greenish-white, firm, crisp, and pleasantly flavored.
A culinary apple; in use from December to January.
I think there is little doubt that this is the Pome Water of Gerard. It is still grown in Lancashire, and on the borders of Cheshire, of which county Gerard was a native, and with the fruits of which, he was, in all probability, best acquainted.
Fruit, medium sized, two inches and a half wide, and the same in height; conical, narrow at the eye. Skin, pale greenish-yellow in the shade; but red on the side next the sun, and strewed all over with spots and dots of dark russet. Eye, small and closed, set in a narrow and irregular basin. Stalk, short, set in a wide and shallow cavity. Flesh, greenish-white, crisp, tender, juicy, sugary, with a brisk and rich flavor.
A dessert apple, of good, though not of first-rate quality; it is in use from November to February.
Fruit, large; ovate, handsomely and regularly formed. Skin, clear yellow, tinged with greenish patches, and strewed with dark dots; on the side next the sun it is marked with a few faint streaks of crimson. Eye, large and open, like that of the Blenheim Pippin, and set in a wide and plaited basin. Stalk, short, deeply inserted in a round cavity, which is lined with rough russet, and with an incipient protuberance on one side of it. Flesh, yellowish, tender, crisp, sugary and juicy, with a rich and excellent flavor.
A very valuable apple either for the dessert or culinary purposes; it is in use from November to March.
This variety has all the properties of the Blenheim Pippin, and is much superior to it, keeps longer, and has the great advantage of being an early and abundant bearer.
This excellent apple is as yet but little known. I met with it in the neighbourhood of Sittingbourne, in Kent, where it is greatly esteemed and now extensively cultivated for the supply of the London markets. The account I received of it was, that the original tree grew in the garden of a cottager of the name of Pope, at Cellar Hill, in the parish of Linstead, near Sittingbourne. It was highly prized by its owner, to whom the crop afforded a little income, and many were the unsuccessful applications of his neighbours for grafts of what became generally known as Pope’s Apple. The proprietor of this cottage built a row of other dwellings adjoining it, in the gardens of which there were no fruit trees; for the sake of uniformity, and in spite of Pope’s importunities and the offer of twenty shillings annual increase in the rental, the tree was condemned, and cut down in 1846, at which period it was between 50 and 60 years old. A few days after it was destroyed, Mr. Fairbeard, a nurseryman at Green Street, procured a number of the grafts which he was successful in propagating, and it is to him I am indebted for this variety.
Fruit, small, two inches wide, and an inch and three quarters high; roundish, and regularly formed, broad and flattened at the base, and narrowing a little towards the eye. Skin, almost entirely covered with pale brown russet; but where any portion of the ground color is visible, it is greenish-yellow on the shaded side, and tinged with brown where exposed to the sun. Eye, open, placed in a round, even, and shallow basin. Stalk, about half-an-inch long, inserted in a rather wide, and shallow cavity. Flesh, yellow, firm, very juicy and sugary, with a rich and highly aromatic flavor.
A dessert apple of the very first quality; it is in use from November to February.
Fruit, medium sized, two inches and three quarters wide, and the same in height; oval, with ten obscure ribs, extending from the base to the apex, where they form five small crowns. Skin, of a dull yellow ground color, marked with small broken stripes or streaks of crimson, and thickly covered with small russety specks. Eye, closed, placed in a shallow, plaited, and knobbed basin. Stalk, from half-an-inch to three quarters long, deeply inserted the whole of its length in a round and smooth cavity. Flesh, yellowish-white, very juicy and sugary, with a rich and brisk flavor.
A very fine, briskly flavored dessert apple; in use from October to December.
I received this variety from the garden at Hammersmith, formerly in the possession of the late Mr. James Lee.
Fruit, large, three inches and a quarter broad, and two inches and a half high; obtuse-ovate, broad and flat at the base, narrowing towards the crown, and angular on the sides. Skin, greenish-yellow on the shaded side; but on the side exposed to the sun it is flushed with red, which is marked with broken streaks of deeper red; it is strewed all over with patches of thin delicate russet, and large russety specks, those round the eye being linear. Eye, open, set in a deep and angular basin, which is russety at the base. Stalk, about a quarter of an inch long, deeply inserted in a round cavity, which is lined with coarse russet. Flesh, yellowish, firm, crisp, juicy and sugary, with a brisk and pleasant flavor.
A culinary apple of first-rate quality, and not unworthy of the dessert; it is in use from November to January.
Fruit, above medium size, three inches and a quarter wide, and two inches and a quarter high; roundish, and much flattened, ribbed on the sides, and undulated round the margin of the basin of the eye. Skin, greenish-yellow, marked with a few faint, broken streaks and freckles of red, and strewed with grey russety dots on the shaded side; but dark dull red, marked and mottled with stripes of deeper red, on the side next the sun. Eye, partially open, with broad flat segments, and placed in an angular basin. Stalk, short, inserted in a deep and uneven cavity, from which issue a few linear markings of russet. Flesh, yellowish, tender, crisp, very juicy and sugary, with a brisk and pleasant flavor.
An excellent apple, suitable either for culinary purposes or for the dessert, but more properly for the former; it is in use from October to Christmas.
Fruit, above medium size, three inches wide, and two inches and a quarter high; roundish oblate. Skin, smooth, pale yellow on the shaded side; but yellow, streaked with red, on the side next the sun, and strewed with large russety dots. Eye, closed, set in a wide, rather shallow, and plaited basin. Stalk, an inch long, and slender, inserted more than half its length in a deep, round, and even cavity. Flesh, greenish-white, tender and delicate, with a brisk and pleasant flavor.
An American apple, suitable either for the dessert or for culinary purposes; and esteemed in its native country as a variety of first-rate excellence; but with us of inferior quality, even as a kitchen apple; it is in use from December to January.
Fruit, very large, four inches broad, and three inches high; roundish and flattened, with five ribs on the sides which extend to the eye, forming prominent ridges round the apex. Skin, yellow, marked with thin pale russet on the shaded side; but streaked and mottled with red on the side next the sun. Eye, closed, and deeply set in an angular basin. Stalk, short, deeply inserted in a round, even, and regular cavity, which is lined with russet. Flesh, yellow, firm, and of a leathery texture, brisk and sugary, with a high flavor.
A good culinary apple; in use during September and October.
This is an old French apple which must have been long cultivated in this country; as it is mentioned by Rea so early as 1665. It is supposed to take its name from the village of Rembures, in Picardy, where it is said to have been first discovered.
The tree is a strong and vigorous grower, and an abundant bearer.
Fruit, medium sized, two inches and three quarters wide, and two inches and a half high; roundish, irregular in its shape, caused by several obtuse ribs which extend into the basin of the eye, round which they form prominent ridges. Skin, greenish-yellow, nearly covered with red streaks, and strewed with russety dots. Eye, closed, and set in an angular basin. Stalk, short and thick, inserted in a round cavity. Flesh, yellow, firm, sweet, and pleasantly flavored.
A dessert apple, of such merit in Scotland as to be generally grown against a wall; but in the south, where it has to compete with the productions of a warmer climate, it is found to be only of second-rate quality. Ripe in August.
Fruit, above the medium size, three inches and a quarter wide, and three inches high; roundish, and obscurely angular on its sides. Skin, greenish-yellow where shaded, and almost entirely covered with deep crimson on the side exposed to the sun, the whole surface covered with a fine delicate bloom. Eye, closed, set in a moderately deep and somewhat irregular basin. Stalk, short, deeply inserted in a russety cavity. Flesh, white, crisp, very juicy, sugary, briskly and pleasantly flavored.
An early dessert apple, but only of second-rate quality. It is ripe in August, and requires to be eaten when gathered from the tree, as it soon becomes meally.
This variety was imported from Sweden, by William Atkinson, Esq., of Grove End, Paddington, in 1816.
The tree does not attain a large size, but is healthy and vigorous, and an abundant bearer.