Fruit, large and conical. Skin, smooth, clear yellow, tinged with pale crimson, on the side exposed to the sun. Eye, small and closed, with short segments, placed in a deep and angular basin. Stalk, short and slender, inserted in a deep, round, and wide cavity. Flesh, tender, almost transparent, juicy, sugary, and well flavored.
A culinary apple, in use from September to November.
Fruit, large, two inches and three quarters wide, and three inches high; oblong, irregularly shaped, angular on the sides, and prominently ribbed round the eye. Skin, pale green, with a tinge of yellow on the side exposed to the sun. Eye, small, closed, and set in a deep and angular basin, surrounded with four or five prominent knobs. Stalk, about five-eights of an inch long, slender for the size of the fruit, and inserted in a deep irregular cavity, which is lined with rough cracked russet. Flesh, greenish-white, crisp, very juicy, and sweet, with a brisk and pleasant sub-acid flavor.
A very excellent apple either for the dessert or culinary purposes, much esteemed in the orchards about Lancaster; it is in use from October to January.
Fruit, small, two inches and three-eights wide, and one inch and five-eights high; oblate, even and handsomely shaped. Skin, of a fine deep golden-yellow, tinged and mottled with pale red on the shaded side; but of a fine bright red, which extends over the greater part, where exposed to the sun. Eye, large and closed, with broad, flat, ovate segments, set in a wide and somewhat undulating basin. Stalk, a quarter of an inch long, inserted in a wide, and deep cavity, which is tinged with green, and lined with russet. Flesh, white, firm, and pleasantly flavored.
A pretty dessert apple of second-rate quality; in use from September to Christmas.
Fruit, rather below medium size, two inches and a half at the widest part, and two inches and a half high; ovato-conical, regularly and handsomely shaped, ridged round the eye. Skin, fine deep purple, extending over the whole surface of the fruit, except on any part which may be shaded, and then it is yellow. Eye, open, with short, ovate segments, set in a furrowed and plaited basin. Stalk, about half-an-inch long, straight and slender, inserted in a deep, and rather angular cavity. Flesh, greenish-yellow, crisp, juicy, sweet, and slightly sub-acid.
A beautiful and handsome dessert apple, but only of second-rate quality; in use from November to April.
Fruit, large, three inches and a half wide, by two inches and a half high; roundish, and very much flattened, or oblate; irregularly and prominently ribbed. Skin, smooth, fine deep golden-yellow, covered with grey dots, and a few ramifications of russet, and with a brownish-red tinge on the side next the sun. Eye, large and open, placed in a deep, wide, and angular basin. Stalk, an inch long, deeply inserted in an angular cavity, which is lined with thick scaly russet, extending over the margin. Flesh, yellow, firm, crisp, and juicy, with a pleasant sub-acid, but slightly astringent flavor.
An excellent apple for culinary purposes, and also for the manufacture of cider; it is in use from November to Christmas.
Fruit, below medium size, two inches and a quarter broad, and two inches and an eighth high; oval. Skin, of a fine clear lemon-yellow, sprinkled with a little russet on the shaded side; but entirely covered on the side next the sun, with beautiful vermilion, which is strewed with cinnamon-colored russet. Eye, open, with short segments, set in a rather wide, round, even, and moderately deep basin. Stalk, slender, half-an-inch long, inserted in a deep cavity, which is lined with russet. Flesh, yellowish-white, firm, very juicy, rich and sugary, and with a fine aromatic flavor.
A most delicious dessert apple, of the very first quality; “small, but handsome and rich.” It is in use from January till May.
The tree is a free and excellent grower, and a great bearer.
Fruit, below medium size, two inches broad, by two inches high; ovate, regularly and handsomely shaped. Skin, greenish-yellow on the shaded side; but bright red next the sun, and covered with spots of russet. Eye, closed, with broad flat segments, and set in a round, shallow, and plaited basin. Stalk, half-an-inch long, inserted in a narrow and shallow cavity. Flesh, yellow, crisp, sugary, and richly flavored.
Fruit, small, two inches and a quarter broad, and an inch and three quarters high; roundish-oblate. Skin, greenish-yellow, covered with veins, and reticulations of russet. Eye, open, set in a round and deep basin. Stalk, short, inserted in a round, and slightly russety cavity. Flesh, yellowish, tender, crisp, juicy, but wanting both sugar and acidity.
An indifferent and worthless apple, in use from December to February.
The tree is a great bearer.
Fruit, above medium size; roundish-ovate, or conical, even and regularly formed. Skin, smooth and shining, covered with a fine violet-colored bloom, and yellow, striped with red, on the shaded side; but of a dark red, approaching to black, on the side exposed to the sun. Eye, closed, set in a rather deep and plaited basin. Stalk, three quarters of an inch long, stout, and inserted in a deep cavity. Flesh, yellowish-white, tinged with red under the skin, which is filled with red juice, leaving a stain on the knife with which it is cut; firm, juicy, and sugary, with a vinous and pleasant flavor.
A culinary apple of good, but not first-rate quality; in use from October to March.
Duhamel, and following him, almost all the French writers on pomology, attribute the name of this apple to the perfume of violets being found in the flavor of the fruit; a peculiarity I could never detect. It is more probable it originated from the fruit being covered with a beautiful blue violet bloom, a characteristic which was observed by Rivinius and Moulin, a hundred and fifty years ago.
Fruit, above medium size, sometimes very large, but generally averaging three inches wide, and two inches and three quarters high; conical, or pearmain-shaped, and angular on the sides. Skin, yellow, tinged with green on the shaded side; and more or less mottled with brownish-red, on the side next the sun, and strewed with minute grey dots. Eye, closed, set in a wide, deep, and angular basin. Stalk, a quarter of an inch long, stout, placed in a shallow cavity. Flesh, yellowish, crisp, juicy, and briskly flavored.
A culinary apple of excellent quality; in use from October to February. It originated at Wadhurst in Sussex.
Fruit, large; roundish. Skin, pale yellow, assuming a deeper tinge as it attains maturity, with a faint blush of red where exposed to the sun, and strewed all over with minute russety dots. Eye, large and open, set in a shallow and even basin. Stalk, short, deeply inserted, and surrounded with rough russet. Flesh, yellowish, tender, juicy, sweet, and pleasantly flavored, and when cooked assumes a clear pale amber.
A culinary apple of first-rate quality; in use from September to Christmas.
This apple was raised about the year 1810, by Mr. John Barnard, of Waltham Abbey, in Essex, and was introduced by him at a meeting of the London Horticultural Society, in 1821.
Fruit, medium sized, two inches and a half wide, and two inches and a quarter high; roundish, but narrowing a little towards the eye, with five prominent angles on the sides, which terminate in ridges round the apex, rendering the shape distinctly five-sided. Skin, deep golden-yellow on the shaded side; but red, which is striped and mottled with darker red, on the side next the sun; marked with patches and veins of thin grey russet, and strewed all over with russety dots. Eye, half open, with broad, flat segments, set in an angular and plaited basin. Stalk, half-an-inch long, deeply inserted in a round cavity. Flesh, yellow, firm, crisp, juicy, rich, sugary, and highly flavored.
A dessert apple of the very first quality; equal in flavor to the Ribston Pippin, and will keep till May and June.
This variety was raised at Green-street, near Sittingbourne, in Kent, by a tailor of the name of Wanstall, about 40 years ago.
Fruit, very large, four inches wide, and three inches and a half high; ovate. Skin, of an uniform clear deep yellow, strewed with russety dots and patches of pale brown russet. Eye, small and closed, with long acuminate segments, and set in a narrow, deep, and slightly angular basin. Stalk, about half-an-inch long, deeply inserted in a round, funnel-shaped cavity, which is lined with thin yellowish-brown russet. Flesh, white, tender, crisp, and juicy, with a fine, brisk, and sub-acid flavor.
A culinary apple of first-rate quality; in use from November to March.
The tree is a free and vigorous grower, and a good bearer; very hardy, and not subject to disease.
Fruit, large; roundish, and regularly formed. Skin, smooth, yellowish-green, and striped with dull red. Eye, large, not deeply sunk. Stalk, short, inserted in a round, and rather deep cavity. Flesh, tender, juicy, and sugary, with a pleasant sub-acid flavor.
A culinary apple of first-rate quality; in use from October to February.
Fruit, medium sized; two inches and three quarters broad, by two inches and a half high; roundish, and slightly ribbed about the eye. Skin, light green, striped and mottled with light red on the side next the sun; and strewed all over with greyish-white dots, on the exposed, and brown dots on the shaded side. Eye, open, set in a plaited basin. Stalk, a quarter of an inch long, inserted in a shallow cavity. Flesh, greenish-white, soft, tender, juicy, and briskly acid.
A good second-rate apple for the dessert: in use from November to April, and keeps well without shrivelling.
Fruit, medium sized, two inches and three quarters broad, and two inches and a quarter high; roundish-oblate, and somewhat irregular in its outline. Skin, entirely covered with pale yellowish-grey russet; with redish-brown where exposed to the sun, strewed with russety freckles. Eye, small and closed, with short segments, set in a wide, and undulated basin. Stalk, from a quarter to half-an-inch long, inserted in a round, narrow, and deep cavity. Flesh, greenish-white, firm, juicy, brisk, and sugary, with a rich, vinous, and aromatic flavor.
A valuable, and highly flavored dessert apple of the first quality; it is in use from November to April; and as Mr. Lindley says, when ripened, and begins to shrivel, it is one of the best russets of its season.
The tree is a free grower, healthy, and hardy, but does not attain above the middle size. It is generally a good bearer, and succeeds well in almost any soil, provided it be not too moist.
This apple was raised by James Wheeler, the founder of the Gloucester nursery, now in the occupation of his grandson, Mr. J. Cheslin Wheeler. He was an intelligent and assiduous man in his profession, and published in 1763, “The Botanist’s and Gardener’s New Dictionary.” He died about the beginning of the present century, having attained over ninety years of age.
Fruit, small, nearly two inches wide, and one inch and a quarter high; oblate, much resembling the Api in shape. Skin, pale greenish-yellow, considerably marked with russet, particularly round the eye; and covered with fine clear red, which is mottled with deeper red, on the side next the sun. Eye, small and closed, set in a shallow basin. Stalk, very short, inserted in a small, shallow cavity. Flesh, yellowish-white, crisp, tender, sweet, and delicately perfumed.
A pretty little dessert apple, but not of first-rate quality; it is in use from November to February.
This, as well as the preceding, was raised by James Wheeler, of Gloucester. The original tree is still existing in the nursery of his grandson, to whom I am much indebted for several pomological favors. The name of “Extreme,” is supposed to have been applied to this variety, from the circumstance of producing its fruit on the extremities of the last year’s shoots.
Fruit, medium sized, two inches and a half wide, and nearly the same in height; roundish-ovate, or rather conical, flattened at the base, with obtuse angles on the sides, which extend and become more prominent and rib-like round the eye. Skin, smooth, pale yellow, with a few faint streaks of red next the sun, and covered with a delicate white bloom. Eye, closed, set in a narrow and plaited basin. Stalk, thick and short, inserted in a small and very shallow cavity. Flesh, pure white, semi-transparent, with somewhat gelatinous-like blotches, tender, juicy, with a pleasant and refreshing flavor.
A dessert apple but not of first-rate quality; ripe in August, and the early part of September.
The tree is a strong and vigorous grower, and an excellent bearer.
The Transparent Apple of Rogers, and the Muscovy Apple of Mortimer, cannot be identical with this variety, for they are described by both as winter apples; may they not be the Russischer Glasapfel, or Astracanischer Winterapfel of Diel?
Respecting this apple, a correspondent in the Gardener’s Chronicle, for 1845, has the following remark, “When at Reval many years ago, I made particular inquiries as to the mode of cultivation of the Transparent Apple; I learned that the soil of the apple orchards there, is almost a pure sand, but that it is customary to add to it so much stable manure, that half the bulk of ground may be said to consist of manure. The friend with whom I was staying, had some of these apples at dessert; they were transparent, not in blotches, but throughout, so that held to the light, the pips may be seen from every part; these apples were juicy as a peach, about the size of a large one, and of a very agreeable flavor and texture.”
Fruit, medium sized, two inches and a half wide, and three inches high; oblong, broader at the base than the apex. Skin, smooth, thick and tough, of a fine rich yellow, thinly and faintly freckled with red on the shaded side, but covered with broken streaks and dots of darker red, interspersed with dark brown russety dots, on the side exposed to the sun. Eye, open, set in a shallow basin. Stalk, an inch long, fleshy at the insertion; and inserted in an even, round, cavity. Flesh, yellowish, tender, crisp, juicy, sugary, and pleasantly flavored.
A second-rate, but beautiful and handsome dessert apple; in perfection the beginning of October, but towards the end of the month, becomes dry and mealy. It is, I believe, a Scotch apple, and much grown in some districts, particularly in Clydesdale, where it is known by the name of Egg Apple, and where the fruit lasts longer, than when grown in the warmer climate of the South.
The Lady’s Finger of Dittrich, vol. i. p. 505, is a flat apple of a Calville shape, and must be incorrect.
Fruit, medium sized, two inches and three quarters wide, and two inches high; oblate. Skin, smooth and shining, pale yellow, on the shaded size; but thin orange red, streaked with deep red, on the side next the sun, and strewed with dark dots and a few veins of russet. Eye, large and closed, with broad ovate segments, set in a wide, shallow, and plaited basin. Stalk, a quarter of an inch long, inserted in a narrow, and shallow cavity. Flesh, white, soft, tender, juicy, and briskly acid.
An excellent culinary apple; in use from October to February.
Fruit, rather below medium size, two inches and a half broad at the middle, and two inches and a half high; roundish, inclining to oval, towards the eye; angular on the sides, and ribbed round the apex. Skin, yellow, tinged with green, and strewed with redish-brown dots on the shaded side; but deep yellow, with large dark-crimson spots, on the side next the sun, and covered with russet over the base. Eye, small and closed, set in a narrow and angular basin. Stalk, half-an-inch long, very slender, inserted in a deep, narrow, and russety cavity. Flesh, white, tender, sweet, and briskly flavored.
An apple of hardly second-rate quality, grown about the north-eastern parts of Sussex; it is in use from October to Christmas.
Fruit, about medium size, two inches and a half broad in the middle, and two inches and a half high; narrowing towards the apex, conical, slightly angular on the sides, and ribbed round the eye. Skin, greenish-yellow, strewed with russety dots on the shaded side; but deep yellow, reticulated with fine russet, and dotted with small russety specks on the side exposed to the sun, and with a ray of fine lilac-purple on the base encircling the stalk. Eye, open, with long acute segments, set in a deep and ribbed basin. Stalk, five-eights of an inch long, downy, thick and fleshy, inserted in a round cavity, which is lined with delicate russet. Flesh, white, firm, crisp, and pleasantly acid.
A culinary apple much grown in the Tweedside orchards, where it is known by the name of the Wine Apple; it is in use from October to Christmas.
Fruit, below medium size, two inches and a quarter wide at the base, and the same in height, but narrowing towards the apex; conical, and obtusely angled on the sides. Skin, pale greenish-yellow in the shade; but with a beautiful red cheek next the sun, and very sparingly strewed with a few minute dots. Eye, closed, set in a narrow and shallow basin. Stalk, about half-an-inch long, inserted in a wide, round, and even cavity. Flesh, white, tinged with green, tender, juicy, sub-acid, and slightly sweet.
A dessert apple of second-rate quality; in use from November to April.
Fruit, below medium size, two inches and a quarter wide at the middle, and an inch and three quarters high; oblate, handsome, and regularly formed. Skin, smooth, shining, and glossy, almost entirely covered with fine bright crimson, which is marked with broken streaks of darker crimson; but on any portion which is shaded, it is of a fine clear yellow, a little streaked with pale crimson. Eye, scarcely at all depressed, large, half open, with broad, flat segments, which frequently appear as if rent from each other by an over-swelling of the fruit; and set in a very shallow basin, which is often very russety, and deeply and coarsely cracked. Stalk, a quarter of an inch long, inserted in a wide cavity. Flesh, yellowish-white, firm, crisp, and very juicy, with a brisk, refreshing, and pleasant flavor.
A beautiful little summer dessert apple, of first-rate quality; ripe in August. In the south it is but little known, but in Scotland it is to be met with in almost every garden and orchard.
In all probability the word Thorle is a corruption of Whorle, which is no doubt the correct name of this apple. The name is supposed to be derived from its resemblance to the whorle, which was the propelling power, or rather impetus of the spindle, when the distaff and spindle was so much in use.
Fruit, small, two inches wide, and about two inches high; pearmain-shaped, and quite flat at the base. Skin, yellow, tinged and dotted with red on the shaded side; but bright red on the side next the sun, and marked with patches and specks of russet round the eye. Eye, large and open, with long acuminate segments, reflexed, and set in a round, even, and plaited basin. Stalk, half-an-inch long, fleshy, inserted without any depression. Flesh, greenish-yellow, tender, crisp, juicy, sugary, and highly flavored.
An excellent dessert apple; in use from October to December. It was raised by a Mr. Wickham, of Wick, near Winchester. In the catalogue of the London Horticultural Society, it is called “Wick Pearmain,” but as the name I have adopted is that by which it is best known in Hampshire, I prefer retaining it.
Fruit, very large, three inches and an eighth wide at the middle, and three inches and a half high; conical, generally five-sided, with prominent ribs on the sides, which extend to the apex, forming considerable ridges round the eye. Skin, smooth, yellowish-green, and marked with dark dots. Eye, large and open, set in a deep and very angular basin. Stalk, half-an-inch long, inserted in a deep, smooth, and angular cavity. Flesh, greenish-white, tender, juicy, sweet, and sub-acid.
A fine old culinary apple of first-rate quality; in use from September to February.
The tree is a strong, vigorous, and healthy grower, and an excellent bearer.
Fruit, above medium size; roundish and flattened. Skin, pale yellow, mottled with red on the shaded side, but deep red on the side next the sun. Eye, open, set in a rather shallow and plaited basin. Stalk, short, thick, and deeply inserted. Flesh, firm, crisp, and briskly acid.
A culinary apple of first-rate quality; in use from November to April.
The tree is a very strong and vigorous grower, so much so, that in its young state, it is not a great bearer; but when grafted on the paradise stock, it produces abundantly.
Fruit, medium sized, two inches and three quarters wide, and two inches and a quarter high; roundish, widest at the middle, and narrowing towards the crown, round which are a few small ridges. Skin, smooth and shining, of a dark lively green, strewed with minute russety dots; and with a blush of dull red where exposed to the sun. Eye, small and closed, set in a shallow and plaited basin. Stalk, half-an-inch long, inserted in a round cavity, which is lined with russet. Flesh, greenish, very close in texture, brittle and juicy, with a very poignant and pleasant acid.
A culinary apple of first-rate quality, which comes into use in November, and has been known to last under favorable circumstances, for two years. Dry sand is a good article to preserve it in.
The tree is very hardy, a free and good grower, and an abundant bearer.
I have not adopted here, the nomenclature of the Horticultural Society’s Catalogue, for two reasons. First, because Winter Greening is the previous name, and, so far as I can find, the original one. It is also very applicable, and not subject to the same objection which Mr. Lindley has to French Crab. Second, because there is already in the Horticultural Society’s Catalogue, the “White Easter”—the “Paasch Appel,” of Knoop—and the two names being so similar, may tend to confusion, a result of already too frequent occurrence, and most desirable to be avoided. The name Winter Greening is also more descriptive.
Fruit, medium sized, two inches and three quarters wide, at the middle, and two inches and a half high; roundish, and narrowing towards the crown, irregularly formed, sometimes with one prominent angle on one side. Skin, bright green, marked with patches and dots of thin russet. Eye, closed, set in an angular basin. Stalk three quarters of an inch long, curved, inserted in a deep, round cavity. Flesh, greenish-white, juicy, sweet, very tender, and delicate, with a pleasant acid.
An excellent sauce apple; in use from October to Christmas. It is grown in the north-eastern parts of Sussex, about Heathfield.
Fruit, medium sized; roundish-ovate, with ribs round the crown. Skin, smooth, dark green, covered with thin dull brownish-red on the side next the sun. Eye, small and open, set in a deep basin, which is much furrowed and plaited. Stalk, three quarters of an inch long, slender, inserted in a deep and narrow cavity, which is lined with russet. Flesh, greenish-white, firm, crisp, brisk, and pleasantly flavored.
A first-rate culinary apple, bearing a considerable resemblance to the London Pippin, but does not change to yellow color by keeping as that variety does. It is in use from January to May.
This variety is, strictly speaking, a Norfolk apple, where it is much grown for the local markets. It was first made public by Mr. George Lindley, who introduced it to the notice of the London Horticultural Society. In the “Guide to the Orchard,” it is stated that the Aphis Lanigera or “Meally Bug,” so destructive to most of our old orchard trees, seems to be set at defiance by the Majetin. “An old tree now growing in a garden belonging to Mr. William Youngman, of Norwich, which had been grafted about three feet high in the stem, has been for many years attacked by this insect below the grafted part, but never above it; the limbs and branches being to this day perfectly free, although all the other trees in the same garden have been infested more or less with it.”
The tree is a most abundant bearer.