Fruit, small, two inches and a half wide, and two inches and a quarter high; ovate, regularly and handsomely shaped. Skin, clear bright yellow, tinged and mottled with red on the side exposed to the sun, and strewed with numerous pearly specks. Eye, small, set in a wide and even basin. Stalk, short and slender, inserted in a small and shallow cavity. Flesh, yellowish, firm, juicy, and highly flavored.
A dessert apple of first-rate quality; in use during October and November.
This excellent little apple was raised by Thomas Andrew Knight, Esq., from the seed of the Orange Pippin impregnated with the Golden Pippin, about the year 1800. It, and the Yellow Ingestrie, were the produce of two pips taken from the same cell of the core. The original trees are still in existence at Wormsley Grange, in Herefordshire.
Fruit, nearly, if not quite, the largest cider apple cultivated in Herefordshire. It is rather broad and flattened, a little irregular at its base, which is hollow. Stalk, slender. Crown, sunk. Eye, deep, with a stout erect calyx. Skin, greenish-yellow on the shaded side, with a deep rosy color where exposed to the sun, and shaded with a darker red.—Lindley.
The Red Must has at all periods been esteemed a good cider apple, though the ciders lately made with it, unmixed with other apples, have been light, and thin; and I have never found the specific gravity of its expressed juice to exceed 1064.—Knight.
Fruit, medium sized, two inches and three quarters wide, and two inches and a quarter high; roundish, narrowing towards the apex. Skin, deep clear yellow, streaked with red on the shaded side; but red, streaked with deeper red on the side next the sun. Eye, small, with convergent segments, set in a rather deep basin. Stalk, short and slender. Flesh, yellow, firm, crisp, and rather dry.
Specific gravity of the juice, 1079.
A cider apple, which at one period was unsurpassed, but now comparatively but little cultivated.
Perhaps there is no apple which at any period created such a sensation, and of which so much was said and written during the 17th century, as of the Red Streak. Prose and verse were both enlisted in its favor. It was chiefly by the writings of Evelyn it attained its greatest celebrity. Philips, in his poem—Cyder, says
but its reputation began to decline about the beginning of the last century, for we find Nourse saying, “As for the liquor which it yields, it is highly esteemed for its noble colour and smell; ’tis likewise fat and oily in the taste, but withal very windy, luscious and fulsome, and will sooner clog the stomach than any other cider whatsoever, leaving a waterish, raw humour upon it; so that with meals it is no way helpful, and they who drink it, if I may judge of them by my own palate, will find their stomachs pall’d sooner by it, than warm’d and enliven’d.”
The Red Streak seems to have originated about the beginning of the 17th century, for Evelyn says “it was within the memory of some now living, surnamed the Scudamore’s Crab, and then not much known save in the neighbourhood.” It was called Scudamore’s Crab, from being extensively planted by the first Lord Scudamore, who was son of Sir James Scudamore, from whom Spencer is said to have taken the character of Sir Scudamore in his “Fairie Queen.” He was born in 1600, and created by Charles I. Baron Dromore and Viscount Scudamore. He was attending the Duke of Buckingham when he was stabbed at Portsmouth, and was so affected at the event that he retired into private life, and devoted his attention to planting orchards, of which the Red-Streak formed the principal variety. In 1634 he was sent as ambassador to France, in which capacity he continued for four years. He was a zealous royalist during the civil wars, and was taken prisoner by the parliament party, while his property was destroyed, and his estate sequestered. He died in 1671.
Fruit, large, three inches wide by two and a quarter deep; roundish, and slightly angular. Skin, yellow, streaked with red on the shaded side; but entirely covered with clear dark red, and striped with still darker red on the side exposed to the sun. Eye, small and closed, set in a narrow and plaited basin. Stalk, long and slender, inserted in a wide and deep cavity, which is lined with russet. Flesh, yellowish, tender, sweet, juicy and well flavored, abounding in a sweet and pleasant juice.
A culinary apple, well adapted for sauce; it is in use from October to Christmas.
This is an old Devonshire apple, and no doubt the Sweet Rawling referred to in a communication to one of Bradley’s “Monthly Treatises,” from which the following is an extract. “We have an apple in this country called a Rawling, of which there is a sweet and a sour; the sour when ripe (which is very early) is a very fair large fruit, and of a pleasant taste, inclined to a golden color, full of narrow red streaks; the Sweet Rawling, has the same colours but not quite so large, and if boiled grows hard; whereas the sour becomes soft. Now what I have to inform you of is, viz.: I have a tree which bears both sorts in one apple; one side of the apple is altogether sweet, the other side sour; one side bigger than the other; and when boiled the one side is soft, the other hard, as all sweet and sour apples are.”
Fruit, medium sized, two inches and three quarters wide, and two and a quarter high; roundish and compressed. Skin, at first pale yellow, but changing as it ripens to fine deep golden yellow, and covered with numerous russety streaks and dots, and with a tinge of red and fine crimson dots, on the side exposed to the sun. Eye, set in a wide and plaited basin. Stalk, half-an-inch long, inserted in a russety cavity. Flesh, yellowish-white, firm and crisp, but tender and juicy, with a rich vinous and aromatic flavor.
A dessert apple of first-rate quality; in use from December to March.
This is the Reinette d’Aizerna of the Horticultural Society’s Catalogue, and may be the Nelguin of Knoop, but it is certainly not the Reinette d’Aizema of Knoop.
Fruit, very large, three inches and a half wide, and three inches and three quarters high; oblato-oblong, angular on the sides and uneven at the crown, where it is nearly as broad as at the base. Skin, smooth and unctuous to the feel, yellowish-green in the shade, but orange tinged with brownish-red next the sun, and strewed with dark dots. Eye, large and open, set in a deep, angular, and irregular basin. Stalk, half-an-inch long, inserted in a narrow, and even cavity. Flesh, yellowish-white, tender, juicy and sugary.
An apple of first-rate quality, suitable for the dessert, but particularly so for all culinary purposes. It is in use from December to April.
The tree is healthy and vigorous, and an excellent bearer. It requires a dry, warm, and loamy soil.
Fruit, large, three inches and a half wide, and three inches deep; oblato-conical, with prominent ribs originating at the eye, and diminishing as they extend downwards towards the stalk. Skin, greenish-yellow, with a tinge of brown on the side next the sun, covered with numerous brown russety dots, and reticulations of russet. Eye, large, partially closed, with short segments, and set in a rather deep and plaited basin. Stalk, about an inch long, slender, inserted in a deep, wide, and generally smooth cavity. Flesh, yellowish-white, firm, juicy, brisk, and highly flavored.
An apple of first-rate quality, either for culinary or dessert use; it is in season from November to April.
The tree is a strong and vigorous grower, and attains a large size. It is also an excellent bearer; the finest fruit are produced from dwarf trees.
Fruit, small, two inches and a quarter wide, and two inches high; roundish or rather oblato-oblong. Skin, yellowish-green on the shaded side; but striped, and washed with dark glossy red, on the side next the sun, and so much covered with a thick cinnamon-colored russet that the ground colors are sometimes only partially visible. Eye, set in a wide saucer-like basin, which is considerably depressed. Stalk, an inch long, thin, and inserted in a round and deep cavity. Flesh, yellowish-white, delicate, tender and juicy, with a brisk, vinous, and peculiar aromatic flavor, slightly resembling anise.
A first-rate dessert apple; in use from December to April.
The tree is a free grower, with long slender shoots, and when a little aged, is a very abundant bearer.
Fruit, below medium size, two inches wide, and two and a quarter high; oblate, even, and handsomely shaped. Skin, at first yellowish-white, but changes by keeping to a fine yellow color; on the side next the sun it is marked with several crimson spots and dots, strewed all over with russety dots, which are large and brownish on the shaded side, but small and greyish on the other. Eye, open, with short segments, set in a wide and rather shallow basin. Stalk, half-an-inch long, inserted in a deep and russety cavity, with sometimes a fleshy boss at its base. Flesh, white, firm, crisp, delicate and juicy, with a rich, sugary, and spicy flavor.
A beautiful and excellent dessert apple of the first quality; it is in use from December to March.
The tree is a strong, healthy, and vigorous grower, and an abundant bearer.
This variety was raised by Dr. Van Mons, and named in honor of his friend Dr. Aug. Friedr. Adr. Diel.
Fruit, above medium size, three inches and a quarter wide, and two inches and a half high; roundish-oblate, slightly angular on its sides, and uneven round the eye. Skin, smooth, thickly covered with brown russety spots; greenish-yellow, changing as it ripens to pale-yellow; and sometimes tinged with red when fully exposed to the sun. Eye, partially open, with long green segments, set in a wide, rather deep, and, prominently plaited basin. Stalk, short, and thick, deeply inserted in a round cavity, which is lined with greenish-grey russet. Flesh, yellowish-white, tender, delicate, crisp and juicy, with a rich, sugary, and musky flavor.
A dessert apple of first-rate quality; in use from November to April. Roger Schabol says, it has been kept two years, in a cupboard excluded from the air.
The tree is a free grower, and an abundant bearer; but subject to canker, unless grown in light soil, and a dry and warm situation.
This is a very old French apple, varying very much in quality according to the soil in which it is grown; but so highly esteemed in France as to take as much precedence of all other varieties, as the Ribston and Golden Pippin does in this country.
Fruit, medium sized, three inches broad, and two and a half high; roundish, flattened on both sides, rather broadest at the base, and generally with five obscure angles on the sides. Skin, dull yellowish-green in the shade, and with a patch of thin, dull, brownish-red on the side next the sun, which is so entirely covered with brown russet that little color is visible; the shaded side is marked with large linear patches of rough brown russet. Eye, closed, with broad flat segments, and set in a deep and angular basin. Stalk, very short, imbedded in a deep and angular cavity. Flesh, yellow, firm, crisp, juicy, rich, and sugary, with a brisk and excellent flavor.
A very fine dessert apple of first-rate quality; in use from November to May.
The tree is a healthy and vigorous grower, and an excellent bearer.
This is one of the finest old French apples; but considered inferior to the Reinette Franche.
Fruit, rather above medium size, three inches broad, and two and a half high; roundish, and very much flattened at the base. Skin, thin and tender, pale green at first, but changing as it attains maturity to a fine deep yellow, with a deeper and somewhat of an orange tinge on the side exposed to the sun; and covered all over with numerous large russety dots, and a few traces of delicate russet. Eye, open, with long acuminate, green segments, set in a wide, rather deep, and plaited basin. Stalk, an inch long, inserted in a deep round cavity, which is lined with thin russet. Flesh, yellowish, delicate, tender and very juicy, with a rich sugary flavor and without much acidity.
Either as a dessert or culinary apple, this variety is of first-rate excellence; it is in use from November to February.
The tree is a free and vigorous grower, and a good bearer, but it is very subject to canker unless grown in a light and warm soil.
Fruit, rather below medium size, two inches and a half wide, and two inches and a quarter high; inclining to conical in shape. Skin, yellow on the shaded side, but redish-brown, shading off to orange-yellow, where exposed to the sun; the whole strewed with numerous russety dots. Eye, closed, and placed in a small, round basin. Stalk, short, inserted in a shallow cavity, which is lined with russet. Flesh, yellow, tender, crisp, rich, and sugary.
A dessert apple of first-rate quality; in use from December till April or May.
Fruit, medium sized, two inches and three quarters wide, and two and a quarter high; roundish, considerably flattened at the base, and slightly ribbed at the eye, handsome, and regularly shaped. Skin, thin, smooth and shining, pale green at first, but becoming yellowish-green as it attains maturity, with sometimes a redish tinge, and marked with large grey russety dots and lines of russet. Eye, partially closed, with long acuminate segments, set in a pretty deep and plaited basin. Stalk, about an inch long, inserted in a deep and round cavity, lined with russet, which extends in ramifications over the whole of the base. Flesh, yellowish-white, tender and juicy, with a sweet, vinous, and highly aromatic flavor, “partaking of the flavors of the Golden Pippin and Nonpareil”.
A dessert apple of first-rate quality; in use from December to May.
The tree is vigorous and healthy, and a good bearer; but does not become of a large size.
Fruit, large, three inches and a quarter wide, and two inches and a half high; roundish and slightly depressed, with obscure ribs on the sides. Skin, smooth and unctuous to the touch, dark green at first, becoming pale as it ripens, and sometimes with a faint blush near the stalk. Eye, small and closed, set in a slightly depressed basin. Stalk, three quarters of an inch long, curved, thickest at the insertion, and placed in a narrow and rather deep cavity. Flesh, yellowish, tinged with green, tender, crisp, juicy, sugary, with a rich, brisk, and aromatic flavor.
An apple of first-rate quality for all culinary purposes, and excellent also for the dessert; it is in use from November to April.
The tree is a strong and vigorous grower, hardy, and an excellent bearer; succeeds well in almost any situation.
This variety is of American origin, and was introduced to this country by the London Horticultural Society, who received it from David Hosack, Esq., M.D., of New York. It is extensively grown in the middle states of America, where the Newtown Pippin does not attain perfection, and for which it forms a good substitute.
Fruit, medium sized; roundish, and irregular in its outline, caused by several obtuse and unequal angles on its sides. Skin, greenish-yellow, changing as it ripens to dull yellow, and marked with broken streaks of pale red on the shaded side; but dull red changing to clear faint crimson, marked with streaks of deeper crimson, on the side next the sun, and generally russety over the base. Eye, small and closed, set in an irregular basin, which is generally netted with russet. Stalk, half-an-inch long, slender, and generally inserted its whole length in a round cavity, which is surrounded with russet. Flesh, yellow, firm, crisp, rich and sugary, charged with a powerful aromatic flavor.
An apple so well known, as to require neither description nor encomium. It is in greatest perfection during November and December; but with good management will keep till March.
The tree is in general hardy, a vigorous grower, and a good bearer, provided it is grown in a dry soil; but if otherwise it is almost sure to canker. In all the southern and middle counties of England it succeeds well as an open standard; but in the north, and in Scotland, it requires the protection of a wall to bring it to perfection. Nicol calls it “a universal apple for these kingdoms; it will thrive at John O’Groat’s, while it deserves a place at Exeter or at Cork.”
There is no apple which has ever been introduced to this country, or indigenous to it, which is more generally cultivated, more familiarly known, or held in higher popular estimation, than the Ribston Pippin. It has long been in existence in this country, but did not become generally known till the end of the last century. It is not mentioned in any of the editions of Miller’s Dictionary, or by any other author of that period; neither was it grown in the Brompton Park nursery in 1770. In 1785 I find it was grown to the extent of a quarter of a row, or about 25 plants; and as this supply seems to have sufficed for three years’ demand, its merits must have been but little known. In 1788, it extended to one row, or about one hundred plants, and three years later to two rows; from 1791, it increased one row annually, till 1794, when it reached five rows. From these facts we may pretty well learn the rise and progress of its popularity. It is now in the same nursery cultivated to the extent of about 25 rows, or 2500 plants annually.
The original tree was first discovered growing in the garden at Ribston Hall, near Knaresborough, but how, when, or by what means it came there, has not been satisfactorily ascertained. One account states that about the year 1688, some apple pips were brought from Rouen and sown at Ribston Hall, near Knaresborough; the trees then produced from them were planted in the park, and one turned out to be the variety in question. The original tree stood till 1810, when it was blown down by a violent gale of wind. It was afterwards supported by stakes in a horizontal position, and continued to produce fruit till it lingered and died in 1835. Since then, a young shoot has been produced about four inches below the surface of the ground, which, with proper care, may become a tree, and thereby preserve the original of this favorite old dessert apple. The gardener at Ribston Hall, by whom this apple was raised, was the father of Lowe, who during the last century was the fruit tree nurseryman at Hampton Wick.
Fruit, small; roundish, narrowing towards the apex, where it is quite flat, and covered with thin russet. Skin, greenish-yellow on the shaded side; but brownish-red where exposed to the sun, and strewed all over with minute russety dots. Eye, prominent, not at all depressed, and closed with broad flat segments. Stalk, half-an-inch long, stout, and inserted in a slight depression. Flesh, greenish, tender, crisp, sweet, and very juicy; with a fine, brisk, poignant, and slightly perfumed flavor, much resembling that of the Golden Pippin and Nonpareil.
A very excellent dessert apple of first-rate quality; it is in use from December to February. The fruit is produced in clusters of sometimes eight and ten, at the ends of the branches.
The tree is of small size and slender growth, and not a free bearer. It is well adapted for dwarf and espalier training when grafted on the doucin or paradise stock, in which case it also bears better than on the crab stock.
According to Mr. Lindley this variety was grown for many years in the old kitchen garden at Kew; and Rogers thinks it first originated in the Turnham Green nursery, which was during a portion of the last century, occupied by a person of the name of Robinson.