Fruit, large, three inches and a quarter wide, and about the same in height; of a true pearmain shape, somewhat five sided towards the crown. Skin, smooth and shining, at first of a greenish-yellow, marked with faint streaks of dull red on the shaded side, and entirely covered with deep red on the side next the sun; but changes by keeping to fine deep yellow, streaked with flesh color on the shaded side; but of a beautiful, clear, deep red or crimson, on the side next the sun, and strewed all over with small russety dots. Eye, large and open, with short segments, set in a pretty deep, and prominently plaited basin. Stalk, very short, not exceeding a quarter of an inch long, inserted in a deep, funnel-shaped cavity, which is lined with russet. Flesh, yellowish, firm, crisp, juicy, and sugary, with a brisk, poignant, and very pleasant flavor.
A highly esteemed old English apple, suitable principally for culinary purposes, but also valuable for the dessert; it is in use from December to the end of April.
The tree attains about the middle size, is a free and healthy grower, and an excellent bearer.
This is, I believe, the oldest existing English apple on record. It is noticed as being cultivated in Norfolk, as early as the year 1200,—what evidence against Mr. Knight’s theory! In Blomefield’s History of Norfolk, there is mention of a tenure in that county by petty serjeanty, and the payment of two hundred pearmains, and four hogsheads of cider of pearmains into the Exchequer, at the feast of St. Michael, yearly. It is the original of all the Pearmains, a name now applied to a great variety of apples. Much doubt has existed as to the origin of this word, and in a communication to the Gardener’s Chronicle for 1848, I there stated what I conceived to be its meaning. The early forms in which it was written, will be seen from the synonymes above, they were Pearemaine and Peare-maine. In some early historical works of the same period, I have seen Charlemagne written Charlemaine, the last portion of the word having the same termination as Pearemaine. Now, Charlemagne being derived from Carolus magnus there is every probability that Pearemaine is derived from Pyrus magnus. The signification therefore of Pearmain is the Great Pear Apple, in allusion no doubt, to the varieties known by that name, bearing a resemblance to the form of a pear.
Fruit, medium sized, two inches and a quarter wide, and rather more than two inches and a half high; conical, distinctly five-sided, with five acute angles, extending the whole length of the fruit, and terminating at the crown in five equal, and prominent crowns. Skin, pale-green, almost entirely covered with red, which is striped and mottled with deeper red, and marked on the shaded side with a thin coat of russet. Eye, small, and closed, set in a narrow and angular cavity. Stalk, about half-an-inch long and slender, deeply inserted in a narrow and angular cavity. Flesh, greenish-yellow, tender, soft, not very juicy, sugary, rich, and perfumed.
A good old English apple, suitable either for the dessert or culinary purposes; it is in use from November to May.
The Winter Quoining, is a very old English apple. I have here adopted an orthography, different from that usually employed, because I conceive it to be the most correct. The name is derived from the word Coin or Quoin, the corner stones of a building, because of the angles or corners on the sides of the fruit. Thus Rea in his Pomona says, when speaking of this apple, “it succeeds incomparably on the paradise apple, as the Colviele, (Calville) and all other sorts of Queenings do,” regarding the Calville also as a Queening from the angularity of its shape.
Fruit, medium sized; of an oval shape, tapering a little towards the crown, which is narrow. Eye, flat, with broad segments of the calyx. Stalk, three quarters of an inch long, thick, and fleshy, and curved inwards towards the fruit. Skin, yellow, nearly covered with a soft red, and much deeper color on the sunny side.
Specific gravity of the juice, 1073.—Lindley.
This is one of the oldest cider apples, and is highly commended by the writers of the seventeenth century; but according to Mr. Knight it has long ceased to deserve the attention of the planter. It is said that the name of this apple, is derived from an imagined resemblance in the form of the fruit, and fruit-stalk, in some instances, to the head and beak of a woodcock; but Mr. Knight thinks it probable that it was raised by a person of that name.
Fruit, medium sized; oblong. Skin, clear deep yellow, on the shaded side; but bright scarlet, on the side next the sun, sprinkled with imbedded pearly specks, and russety dots. Eye, large, set in a moderately deep and plaited basin. Stalk, slender, inserted in a rather deep and even cavity. Flesh, yellowish, crisp, brittle, juicy, with a rich, brisk, and perfumed flavor.
An excellent apple of first-rate quality, suitable either for culinary or dessert use; it is in season from December to April.
This is an American apple, and originated in the state of New Jersey, U. S.
Fruit, large, three inches and a half broad in the middle, and three inches high; ovate, widest at the middle, and narrowing both towards the base and the apex, with obtuse angles on the sides, which terminate at the crown in several prominent ridges. Skin, smooth, deep clear yellow, with a rich golden or orange tinge, on the side next the sun, and covered with numerous dark spots. Eye, large and open, with long acuminate segments, placed in a deep, furrowed, and angular basin. Stalk, short, inserted in a deep and round cavity, which is thickly lined with russet. Flesh, yellow, tender, crisp, rich, sugary, brisk, and aromatic.
A most valuable apple either for the dessert or culinary purposes; it is in season during September and October.
This admirable apple was raised by T. A. Knight, Esq., and first brought into notice in 1811. As a culinary apple it is not to be surpassed; and even in the dessert, when well ripened, Mr. Knight considered it closely resembled the Newtown Pippin. The tree is hardy, healthy, a free and abundant bearer. It has been found to succeed in every latitude of these kingdoms. Even in Rosshire, the late Sir. G. S. McKenzie, found it to succeed well as an espalier. It ought to be cultivated in every garden, however small.
Fruit, below medium size, two inches and a half broad, and two inches high; oblate, even and handsomely shaped. Skin, smooth, pale greenish-yellow in the shade; but with a dull orange blush next the sun, and sprinkled all over with russety dots and patches of delicate russet, particularly on the base. Eye, large and open, set in a wide, shallow, and plaited basin. Stalk, very short, imbedded in a shallow cavity. Flesh, yellow, tinged with green, tender, very juicy, sweet, and richly flavored.
A valuable and delicious dessert apple of first-rate quality; in use from December to April.
The tree is a healthy and good grower, and an excellent bearer.
This variety is said to have originated from seed saved from an apple which Lord Craven had eaten while on his travels from France to Holland, and which was planted at Wyken, about two miles from Coventry. According to Mr. Lindley, the original tree, then very old, was in existence in 1827, and presented the appearance of an old trunk, with a strong sucker growing from its roots.
Fruit, of a good size, rather more flat than long, having a few obtuse angles terminating in the crown. Eye, small, with short diverging segment of the calyx. Stalk, short. Skin, pale yellow, slightly shaded with orange on the sunny side.
Specific gravity of the juice, 1076.
The cider of this apple in a new state, is harsh and astringent, but grows soft and mellow with age, and was much esteemed by the writers of the seventeenth century.
Fruit, small, an inch and three quarters wide, and an inch and five-eights high; of a handsome cylindrical shape, flattened at both ends. Skin, smooth, of a fine clear yellow, tinged with a deeper yellow on the side next the sun, and marked with small pinky spots. Eye, small, and partially closed, set almost even with the surface; but sometimes in a wide, and shallow basin. Stalk, from half-an-inch to three quarters long, set in a rather shallow, and smooth cavity. Flesh, yellow, firm, crisp, and delicate, with a profusion of brisk, and highly flavored vinous juice.
A beautiful and delightful little dessert apple, of first-rate quality, bearing a considerable resemblance to the Golden Pippin; it is in use during September and October.
The tree is large, spreading, and an excellent bearer.
This and the Red Ingestrie, were raised by T. A. Knight, Esq.
Fruit, large, three inches and a half wide, and two inches and three quarters high; roundish, irregular in its outline, and prominently angled on the sides. Skin, of an uniform deep straw-color, which is rather deeper and richer on the side next the sun, than on the other; and thinly covered with delicate reticulations of fine grey russet, interspersed with several large dark spots. Eye, large and closed, with long linear segments, set in a wide and irregular basin, from which issue several deep russety furrows. Stalk, short, deeply inserted in an uneven and angular cavity, which is partially lined with russet. Flesh, yellowish, crisp, juicy, and slightly sub-acid, but with an agreeable flavor.
A first-rate dessert apple; in use from December to March, and ripens better in this climate than the Newtown Pippin.
Fruit, large, three inches and a half wide, and two inches and a half high; oblate and slightly angular on the sides. Skin, very dark green; but where exposed to the sun, tinged with dull red, which is striped with broken stripes of deeper red, very much speckled all over with rather bold grey russet specks, and over the base with traces of greyish brown russet. Eye, closed, set in a shallow, irregular, and plaited basin. Stalk, short, stout, and fleshy, covered with grey tomentum, inserted in a wide and rather shallow cavity. Flesh, greenish-white, firm, crisp, and very juicy, with a brisk, but pleasant acidity.
A first-rate culinary apple; in use from October to January.
The following is an enumeration of apples which are known to exist in Great Britain, but of the great majority of which I have no personal knowledge. They are either recorded in other works on pomology, or have been communicated to me by correspondents. The most of these have only a local reputation, and do not possess sufficient merit to make them attractive out of their own districts. A great number are continental varieties, which have chiefly been introduced through the instrumentality of the London Horticultural Society, in whose garden they are only to be found; and many of these are worthy of being more generally known. There are also several varieties which have come under my notice, since the preceding part of this work was published; but of the greater part enumerated, I have had no opportunity of seeing the fruit; the descriptions, therefore, are either from the works in which they are recorded, or the correspondents with whom I have communicated; my object in supplying these additional varieties, being to furnish a complete record of all that are known to exist in Great Britain so far as that can be ascertained.
A Scotch apple of medium size, and conical shape, green on the shaded side, and red next the sun; of second-rate quality as a dessert fruit, and in season during December and January.—H. S. C. n. 2.
A worthless variety, unless for cider; it is of medium size, oblong, dark red, and in use during December and January.—H. S. C. n. 3.
A medium sized apple, of first-rate quality either as a culinary or dessert fruit; the shape is roundish, the color greenish yellow; in use in November. The tree is hardy, a free bearer, and nearly allied to the Hawthornden.—Laws. Cat.
A cider apple, of medium size, round, green on the shaded side, and red next the sun; in use from December to February.—H. S. C. n. 5.
A small early dessert apple; it is ovate, pale yellow, of second-rate quality, and ripe in August.—H. S. C. p. 4.
A beautiful apple of medium size, its color yellow, streaked and stained on the sunny side with bright red; its form oblong, a good deal contracted at the summit; its stalk deeply sunken; the flesh white, firm, juicy, and good. This apple ripens in October and November. A very fine fruit, and externally resembles the Hubbardston Nonsuch.—Ken. Amer. Or. 30.
Of medium size, and second-rate quality; roundish, red and yellow, and ripe in September.—H. S. C. p. 4.
A small, oblate, greenish-yellow dessert apple, of second-rate quality; in use from October to January.—H. S. C. p. 4.
A small dessert apple of second-rate quality; it is of a roundish shape; skin, striped with red; and is in use from December till March. H. S. C. p. 27.
A small, roundish, yellow and green apple, of third-rate quality, in use from October to December. More curious than useful.—H. S. C. n. 10.
A medium sized, roundish, yellow and red dessert apple, of second-rate quality; in use during December and January.—H. S. C. p. 5.
A noble kitchen fruit, large, and of a globular shape, a little flattened at the eye, which is deeply sunk and large; green, with some dull red streaks, chiefly on the top of the fruit. It is a first-rate sort, firm, with rich flavor, and dresses well; will keep till March or April.—Ron. Pyr. Mal. 61. pl. xxxi. f. 1.
A large kitchen fruit, of second-rate quality; it is roundish, and striped, and is in season from November till March.—H. S. C. p. 3.
Fruit, below medium size. Stalk, short. Eye, large and prominent. Skin, fine blush next the sun, deep yellow in the shade. Flesh, crisp, not very juicy, but the flavor is rich and agreeable. The tree is a strong upright grower, forming a fine second class standard. Cultivated in some parts of Kent.—Rog. Fr. Cult. 84.
Fruit, of middle size, rather oval, of a mottled red next the sun, and the shaded side yellow; pulp, crisp, and contains a fine quantity of rich juice; in use from October to February.—Rog. Fr. Cult. 102.
Fruit, medium sized; oblate; striped; of second-rate quality, suitable either for kitchen or dessert use, and possessing the flavor of the Ribston Pippin, but not so rich; it is in use from November to March. H. S. C. n. 20.
A medium sized, second-rate, kitchen apple, of conical shape, and striped with red; it is in use during October and November.—H. S. C. p. 5.
A small Scotch dessert apple, of second-rate quality; it is roundish-ovate, green and brownish, and in use from October to December.—H. S. C. n. 24.
A large, roundish, yellow, kitchen apple, of second-rate quality; in use during November and December.—H. S. C. n. 30.
Tree an excellent bearer, fruit keeps well, and is of good quality, with much acid, excellent for tarts; tree middle size and healthy. This is a rare variety, and is supposed to exist only in the Gourdie Hill orchard, Carse of Gowrie.—M. C. H. S. vol. iv. 472.
A dessert apple of large size, round, striped with red; in use from November to January.—H. S. C. n. 33.
A small sized culinary apple, of oblate shape, and red color; in use from November to February.—H. S. C. n. 36.
A large apple, of first-rate quality either as a culinary or dessert apple; it is in use from November till December. The tree bears well as a standard.—Laws. Cat.
A large culinary apple of roundish shape, green color, and second-rate quality; in use from November to March.—H. S. C. n. 47.
A large, oblong, culinary fruit; of a greenish-yellow color; in use from October to December. The fruit is of good quality; tree bears steadily, has long slender twigs, is of middle size, leaves large, of uncommon figure. A variety cultivated in the Carse of Gowrie orchards. M. C. H. S. vol. iv. p. 470.
A large, roundish, green variety, of inferior quality; in use in December.—H. S. C. p. 6.
A medium sized cider apple, of ovate shape, striped with red, and in season from December to May.—H. S. C. n. 54.
A medium sized kitchen apple, of conical shape; skin, yellow, with brownish-red towards the sun; in use from October till January.—H. S. C. p. 153.
A middle sized, very valuable dessert apple, it is conical or pearmain-shaped; the skin is of a fine lemon color, without any red next the sun, but with markings of russet. Flesh, whitish-yellow, very fine, juicy, sugary, vinous, and aromatic. Ripe in November, and continues in use all the winter.—Diel Kernobst. i. B. 82.
A medium sized apple of second-rate quality, suitable either for culinary or dessert use; it is of an ovate shape, dark red color, and in use from November to January.—H. S. C. p. 5.
A medium sized dessert apple, of second-rate quality; it is of roundish shape, dark red color, and in use during November and December.—H. S. C. n. 62.
An apple peculiar to the Carse of Gowrie, and said to keep long.— M. C. H. S. iv. 472.
A small, roundish, dark red apple, of inferior quality; in use from November to January. It is curious on account of its color, in other respects worthless.—H. S. C. n. 64.
This is a small angular apple, with the stalk thickened like that of the Lemon Pippin. It has nothing of the character of the Nonpareil, but is a rich high flavored apple. It is only met with in the Scotch collections.—Hort. Trans. iii. 325.
Fruit, small, flattened at both ends. Stalk, short. Eye, large and deep. Color, light orange, deepening as it ripens, and varied with russet specks. The pulp is crisp, very juicy, and fit for the dessert; it is in perfection during October.—Rog. Fr. Cult. 79.
A large culinary apple of second-rate quality; it is roundish, dark red, and in use from September to November.—H. S. C. p. 7.
A small Scotch dessert apple, of second-rate quality, it is of a round shape, and striped with red; and in use from November to January. This variety is peculiar to the Carse of Gowrie orchards, and is there esteemed of excellent quality.—H. S. C. n. 72.
A Scotch apple peculiar to the Carse of Gowrie orchards, and there esteemed a fine autumn apple, and the tree an excellent bearer.— M. C. H. S. iv. 474.
A variety cultivated in the Carse of Gowrie orchards, and esteemed as a fruit of excellent quality; tree a good bearer, middle sized and healthy, a rare variety.—M. C. H. S. iv. 471.
A pretty large handsome apple, of a flat shape, and deep red color; and the flesh is streaked with red. It is not fit to eat raw, but will do well for cider, or for the kitchen. It keeps till April.—Fors. Treat. 94.
A handsome apple of flattish shape, beautifully streaked with a bright red next the eye, which is small, and of a yellow color about the footstalk. It keeps till the latter end of October.—Fors. Treat. 94.
A medium sized apple, for culinary purposes; the shape is roundish, skin, green, and striped with red; in use during October.—H. S. C. n. 490.
A small cider apple of ovate shape, and striped with red; it is in use in November.—H. S. C. n. 80.
A medium sized conical apple, of second-rate quality; it is russeted and red, suitable either for culinary or dessert use; and is in season from October to December.—H. S. C. p. 8.
A large culinary apple of oblate shape, and brown color, and in use from December to March.—H. S. C. n. 83.
This is an extremely beautiful and valuable German apple, roundish, three inches high, and about the same wide. Its skin is as thin, clear, and tender, as the finest paper, snow-white, like wax, with several beautiful crimson stripes and dots on the sunny side; it has a very short stalk, ripens in the beginning of August, and keeps for fourteen days.—Christ Gartenb. 300.
Of medium size, oval shape, straw color, with a flush of unmixed red, both eye and stalk prominent; the flesh delicate, and full of richly flavored juice. This is a first-rate table apple, ripening in September. It was raised by Mr. Brown at Slough.—Ron. Pyr. Mal. 3, pl. ii. f. 2.