A medium sized apple, of oblate shape, striped with red, and of inferior quality; it is in use during December and January.—H. S. C. p. 8.
A large cider apple, of conical shape, and yellow and red color; in use from November till March. Tree a great bearer.—H. S. C. n. 94.
Of medium size, round, and yellowish-green color, second-rate quality, and in use from January to April.—H. S. C. p. 8.
A cider apple, of roundish shape, and yellow russeted color.—H. S. C. n. 98.
A large apple of globular form, smooth glossy surface, yellow, with a flush of faint red. This is a very useful kitchen fruit in November and December, and a profuse bearer. The tree grows in a close and compact form, and seldom cankers. It is named Burr Knot from knots or joints on the shoots, which render it easy to be grown from cuttings.—Ron. Pyr. Mal. 77, pl. xxxix. f. 1.
Above the medium size, of a conical shape, with wrinkles encompassing a small shallow eye; the stalk is deeply inserted, it is of an entire beautiful red color, approaching to scarlet. The flesh is juicy, and rich, with an agreeable acid. This is a very desirable sauce apple throughout November, December, and January. It is a robust grower, and bears well.—Ron. Pyr. Mal. 83, pl. xlii. f. 1.
Very much resembles the Manks Codlin, the flesh is tender, delicate, and of a fine flavor, and the tree a great bearer. This variety is chiefly to be met with in the neighbourhood of Nottingham.—Mid. Flor.
A culinary apple of medium size, and second-rate quality; it is of a roundish shape, yellowish-green color, and is in season from December till March.—H. S. C. p. 8.
A small, conical, cider apple, of a pale green or yellow color, and good flavor, ripe in January, and keeps till March.—Fors. Treat. 95.
A large Scotch apple, of first-rate quality, either as a culinary or dessert fruit; it is of a conical shape, and in use from October to December. The tree is a good bearer.—Laws. Cat.
A Scotch apple, originally from the gardens at Cambusnethan, it is rather above the middle size, round, flattened at both ends; eye, very large, in a regular wide cavity, ground color, yellow, with a profusion of red in irregular splotches; the flesh is white and melting, with a very rich saccharine juice.—Hort. Trans. iii. 25.
A cider apple of medium size, oblate shape, yellow and red color; in use during December and January.—H. S. C. n. 125.
A large and handsome dessert apple, but only of second-rate quality; it is pearmain-shaped, skin, striped with red; and in use from December till March. This variety is peculiar to Sussex.—H. S. C. n. 537.
This is a beautiful middle sized fruit, finely striped with red; it is ripe in January and keeps till May.—Fors. Treat. 96.
This in size and shape, resembles the French Crab, and is of a deep green color. It is a good baking apple and will keep till March.—Fors. Treat. 97.
A Scotch apple, cultivated in the Carse of Gowrie orchards, it is very beautiful, and the tree is a moderate bearer.—M. C. H. S. iv. 474.
An American dessert apple of small size, oblate shape, yellow and red color, and second-rate quality; it is in use from October to December. H. S. C. n. 129.
A French kitchen apple of medium size, ovate shape, and striped with red. It keeps for two years, and contains a very strong acid.—H. S. C. n. 136.
A small, roundish, green cider apple.—H. S. C. n. 137.
Fruit, above medium size, about two inches and a half high, and about three inches broad; oblate. Skin, pale gold-yellow, with a light red cheek on the sunny side, and the greater part of the fruit covered with cinnamon colored russet. Eye, set in a shallow and wide basin. Stalk, an inch long, inserted in a shallow cavity, which is lined with russet. Flesh, fine, tender, juicy, with an aromatic and vinous flavor.
An excellent apple either for culinary or dessert use; in use from November till May.—Christ Vollst. Pom. 165.
A small, conical, green cider apple, in use during November and December.—H. S. C. n. 143.
Fruit, pretty large, two inches and three quarters, to three inches broad, and about the same in height; abrupt pearmain-shaped. Skin, smooth, of a beautiful shining bright yellow, with a rose colored blush, on the side towards the sun. Eye, closed, with long acuminate segments, set in a wide, even, and pretty shallow basin, which is somewhat plaited. Stalk, half-an-inch long, inserted in a deep, funnel-shaped cavity, which is lined with cinnamon colored russet. Flesh, very white, fine grained, juicy, and of a very brisk, sugary, and vinous flavor.
A very beautiful and valuable dessert apple, of German origin. It was raised by Herrn, Rath and Amtmann Rath, of Nassau; it is in use in December, and keeps during the whole of the winter and spring, even till June.—Diel Kernobst. iii. 132.
A medium sized kitchen apple, of conical shape, and red color; it is in use during December and January.—H. S. C. n. 146.
A medium sized kitchen apple, of third-rate quality, it is of a conical shape, and yellow color, and comes into use in November.—H. S. C. p. 10.
A medium sized dessert apple, ripe in September. It is a seedling from the Oslin.—Riv. Cat.
A small dessert apple, of first-rate quality, it is of a roundish shape, and yellow color; and is in use from October to March.—H. S. C. n. 145.
A very beautiful apple, cultivated in the Carse of Gowrie orchards; the tree bears well.—M. C. H. S. iv. 473.
A medium sized dessert fruit, of second rate quality; it is of an oblate shape, russety-red color, and is ripe in August.—H. S. C. n. 147.
There is another variety in Mr. Rivers’s Catalogue, which is also called Clove Pippin, and which is said to be a large dessert apple, of first-rate quality, and in use from November till April.
Of ordinary size, oval shape, both eye and stalk (which is slender), prominent; when ripe of a yellow color, the flesh is tender, and of a brisk flavor. Ripe in November and December. It grows healthily, and bears constantly. This variety is much cultivated in the North of England, as a useful pleasant apple, either for the table or kitchen.—Ron. Pyr. Mal. 73. pl. xxxvii. f. 1.
A large kitchen apple, of roundish shape, green and yellow color, and keeps till January.—H. S. C. n. 173.
A medium sized dessert apple, of second-rate quality; it is of a roundish shape, pale yellow color, and in use from January till March.—H. S. C. n. 175.
A medium sized second-rate Scotch culinary apple, of conical shape, and pale yellow color; in use during September and October.—Laws. Cat.
This is rather under the middle size, it is a little flatted, and of a russet color. This is a very good apple, and keeps till the middle of March.—Fors. Treat. 97.
This is of a middling size, and long shape, of a dull green color on one side, and russet on the other. This is a very good apple, and keeps till the latter end of April.—Fors. Treat. 97.
A Canadian apple, raised near Montreal. It is described as an apple of extraordinary flavor; it commences ripening in August, and has this singular peculiarity in maturing: it is six weeks from the time the first are fit for the table, before the last are so; it should be perfectly matured on the tree, and eaten immediately.—Ken. Amer. Or. 26.
Such is the character of this fruit in America, but I have had no experience of it here.—H.
A native of Kingston, N. Y., where it is productive and very highly esteemed. Fruit, large, one-sided or angular, roundish, broad and flattened at the stalk, narrowing a good deal to the eye. Skin, smooth, pale greenish-yellow in the shade, but red in the sun, with splashes and specks of bright red, and a few yellow dots. Stalk, very short, and rather strong, downy, deeply inserted in a wide, one-sided cavity. Calyx, small, in a narrow, shallow basin. Flesh, white, tender, with a mild, agreeable flavor. December to March.—Down. Fr. Amer. 103.
A medium sized kitchen apple, of round shape, and dark red color; in use from December till March.—H. S. C. n. 186.
A small, ovate apple, green and red, suitable either for cider or the dessert use; it is in season from October till March, and is a good bearer.—H. S. C. n. 606.
A large kitchen apple, of second-rate quality, it is of oblong shape, green and yellow color, and ripe during August and September.—H. S. C. n. 189.
Rather below medium size, two inches and a half wide, and two inches and a quarter high; roundish. Skin, smooth, of an uniform fine lemon color, when ripe, and strewed with star-like russety dots. Eye, open, with long green segments, set in a pretty deep basin. Stalk, thin, half-an-inch long, inserted in a wide, deep, and funnel-shaped cavity, which is lined with russet. Flesh, of a beautiful white, very fine and juicy, with a sugary, vinous, and quince flavor. It is in use from December till spring.—Diel Kernobst. xxi. 105.
A medium sized apple, of conical shape, red color, and second-rate quality, suitable either for the dessert or culinary use; and in season from December till March. It is not so rich as the Cornish Gilliflower, but resembles it both in flavor and appearance.—H. S. C. n. 609.
A small, roundish, yellow apple; in use from December to January.—H. S. C. n. 194.
Of medium size, roundish shape, prominently ribbed on the sides, and pale green color, suitable for kitchen use; and in season during December.—H. S. C. p. 12.
A native of Virginia. The skin is smooth, of a red color; flesh, juicy and pleasant. Ripe, middle to end of August.—Ken. Amer. Or. 59.
A medium sized cider apple, of roundish-ovate shape, and yellow, covered with brownish-red color.—H. S. C. p. 12.
A variety cultivated in the Carse of Gowrie orchards, it is a very beautiful, small, sweet fruit, and not common.—M. C. H. S. iv. 472.
This is about the size of a Golden Pippin, of a green color, and a little streaked with red towards the sun, it has a tolerable good flavor, rather sharp; and is in eating from September till February.—Fors. Treat. 99.
In Massachusetts, from a town in which this variety takes its name, it has for a long time been one of the best market apples; but we think it inferior to the Ladies’ Sweeting. It is an abundant bearer, and a very rapid tree in its growth.
Fruit, of medium size, roundish-oblong. Skin, smooth, dull yellow, with an orange blush. Stalk, slender, inclining to one side. Calyx, set in a smooth, narrow basin. Flesh, yellow, firm, sweet, and rich. It bakes well, and is fit for use the whole winter, and often till April. Down. Fr. Amer. 108.
A medium sized dessert apple, of an oblate shape, green color, and second-rate quality.—H. S. C. n. 199.
A very small dessert apple, of first-rate quality, it is of roundish shape, brownish-red color; and in use from November till January.—H. S. C. n. 200.
A medium sized culinary apple, of ovate shape, pale yellow, and red color; and in use from November till March.—H. S. C. p. 12.
A medium sized apple, of oblate shape, yellow color, and inferior quality, ripe in November.—H. S. C. p. 12.
Fruit of medium, or rather large size, roundish, somewhat flattened and pretty regular. Stalk, three fourths of an inch long, planted in a deep cavity. Skin, pretty thick, smooth, and glossy, bright crimson at first, but becoming dark blackish purple at maturity, somewhat dotted and marbled with specks of fawn color on the sunny side. Calyx, closed, set in a rather deep plaited basin. Flesh, white, (sometimes stained with red to the core in exposed specimens,) crisp, juicy, of agreeable sprightly sub-acid flavor. October to February.—Down. Fr. Amer. 106.
It is large and of globular shape, straw-colored, with a flush of unstriped carmine; a very beautiful sauce apple, juicy, with an agreeable acid. It is a very useful apple in January and February. The tree grows well, and bears freely.—Ron. Pyr. Mal. 83. pl. xlii. f. 2.
A beautiful apple, rather large, straw-colored, enriched over three fourths of its surface, with bright red stripes. It is an excellent apple, juicy, and briskly flavored, fit either for the table or for sauce, but particularly the latter; ripe in October. It is a general favorite in the West of England.—Ron. Pyr. Mal. 49. pl, xxv. f. 1.
An old apple, and highly esteemed in the West of England, it is of middle size, globular, but a little oval, straw-colored, with a good deal of scarlet striping; the flavor is poignant, with plenty of juice and acid. It is excellent either for the dessert, or for cider, and will keep in perfection till January.—Ron. Pyr. Mal. 53. pl. xxvii. f. 2.
A small, oblate, greenish-yellow apple, ripe in August.—H. S. C. n. 204.
Is a favorite sort in North Devon, for the manufacture of rough cider of great strength, so much relished by the laborers of that country. The fruit is of middle size, nearly round, flatted at the ends; color, yellowish-green, dotted with brown; the stalk short and thick, and closely attached to the branch, and hanging long on the tree. The pulp is firm, and well charged with a sharp acid juice. When cider is made of it, alone, the fruit is kept for a month before going to the mill. The tree grows strongly, and rises to rank in the first class in the orchard; and is, like most of the cider apples, very seldom attacked by the American blight.—Rog. Fr. Cult. 111.
A medium sized culinary apple, of roundish shape, green color; in use from December till February.—H. S. C. n. 206.
Fruit, medium sized, two inches and three quarters broad, and two inches and a half high; round. Skin, bright green, changing as it ripens to rich golden-yellow, the greater part washed with light red, which terminates in stripes on the shaded side. Eye, open, with short segments, set in a wide and shallow basin. Stalk, thin and woody, three quarters of an inch long, inserted in a deep russety cavity. Flesh, very fine, yellowish, firm, juicy, and with a rich, sugary, aromatic, and musky flavor.
A valuable German dessert apple, of first-rate quality; it is ripe in December, and will keep till summer.
The tree is an excellent grower, attains a large size, and is an excellent bearer.—Diel Kernobst. xxi. 126.
Is nearly of the same size as the Golden Pippin, rather broader at the eye, of a golden color; perhaps not quite so rich in flavor, but it has the advantage in growing more freely, and bearing more plentifully, which it does in clusters at the end of pendulous branches; it is ripe in November, and will keep till March or April. This is a seedling from the Golden Pippin, raised by Mr. Dobbs, of Salomons, about four miles from Gloucester, about the year 1760.—Ron. Pyr. Mal. 35, pl. xviii. f. 1.
A medium sized dessert apple, of second-rate quality, ovate shape, and striped with red; it is in use from November till January.—H. S. C. p. 13.
A medium sized dessert apple, of second-rate quality, ovate shape, and striped with red; in use during December and January.—H. S. C. p. 12.
A medium sized dessert apple of second-rate quality, roundish shape, and striped with yellow and red color; it is in use from October till January.—H. S. C. n. 207.
This is an American variety, and a native of Pennsylvania.
A small cider apple, of ovate shape, and striped with red; it is in use during October and November.—H. S. C. p. 22.
This apple is extensively planted on the Hudson, and bears a very close resemblance to the Rambo, which is not so highly colored.
Fruit of medium size, flat. Skin, lively greenish-yellow in the shade, with stripes and splashes of bright red in the sun, and pretty large russet specks. Stalk, long and slender, planted in a wide cavity, and inclining to one side. Calyx, small, in a broad basin moderately sunk. Flesh, white, exceedingly tender and juicy, with a sprightly, pleasant, though not a high flavor.
Young wood of a smooth, lively, light brown, and the trees are the most rapid growers, and prodigious bearers that are known—the branches being literally weighed down by the rope-like clusters of fruit. An American variety, in use from December till April.—Down. Fr. Amer. 107.
A very large and durable apple, often five inches in diameter, and belonging to the Rambour family. It has not only a very rich aroma, but its flesh is very delicious and agreeable.—Christ Handworterb, 34.
It is in use from December till April.
A Scotch apple peculiar to the Ayrshire orchards, it is of medium size, and first-rate quality as a dessert apple; in use from September till December. The tree is hardy and productive.—Laws. Cat.
A small cider apple, of conical shape, and striped with red; tree a good bearer.—H. S. C. p. 33.
A medium sized apple of second-rate quality, pearmain-shaped, and brownish-red color, suitable either for culinary use or cider; it is in use during November and December.—H. S. C. n. 216.
A medium sized, sharp, rich flavored apple, of the first-rate quality; it is of roundish shape, green color, very much covered with russet, and is in use from December till April.—H. S. C. n. 468.
A large acid cider apple, of roundish shape, and yellow color; in use from October till January.—H. S. C. n. 218.
This is a beautiful middle size apple, of a gold color, with red towards the sun. This apple is of an exquisite flavor, comes into eating about Christmas, and keeps till February.—Fors. Treat. 100.
This is a small apple, of a greenish russet color, and of a pleasant flavor. It is ripe in November, and keeps till Midsummer.—Fors. Treat. 99.
A small dessert apple, of second-rate quality, oblate shape, yellow and red color, and is in use during November and December.—H. S. C. p. 14.
A large kitchen apple, of first-rate quality, oblong shape, and green color; it is in use from December till May.—H. S. C. p. 16.
This is under the middle size, of a fine red color, intermixed with a little yellow on the side from the sun, it is ripe in January, and keeps till March.—Fors. Treat. 100.
An American dessert apple, of medium size, first-rate quality, and ripe in September.—Riv. Cat.
A large cream-colored Scotch apple, of globular form, but contracted towards the eye, and with rather strong ribs; the stalk slender, and deeply inserted. The fruit is tender and bakes well. It bears well, and is in use in September and October.—Ron. Pyr. Mal. 7. pl. vi. f. 4.
This fruit is more long than round, of a light green color, slightly tinged with red. The pulp is breaking, with much pleasant juice. As the fruit ripen gradually, they may be gathered as wanted, for some time. It ripens about the end of August. The tree is a good bearer in any shape.—Rog. Fr. Cult. 34.
A medium sized dessert apple, of second-rate quality, it is of conical shape, striped with red, and ripe in October.—H. S. C. p. 32.
A large kitchen apple, of second-rate quality, oblate shape, and red color; it is in use during September and October.—H. S. C. n. 231.
A beautiful variety, which is said to have originated in the neighbourhood of New-York, and appears in the markets there about the middle of July. Its sprightly flavor, agreeable perfume, and fine appearance, place it among the very finest summer apples. It is quite distinct from the Early Red Margaret, which has no fragrance, and a short stem.
Fruit, roundish, narrowing towards the eye. Skin, smooth, and fair, finely striped and stained with bright and dark red on a yellowish-white ground. Stalk, an inch and a half long, rather slender and uneven, inserted in a deep cavity. Calyx, rather small, in a shallow, narrow basin. Flesh, white, slightly tinged with red next the skin, tender, sub-acid, and very sprightly and brisk in flavor, with an agreeable aroma.—Down. Fr. Amer. 73.
Fruit, large, three inches and a half wide, and three inches high; calville-shaped. Skin, yellowish-green, but for the most part covered with beautiful crimson, which, on the side next the sun, is of a deep purple, approaching to black. Eye, closed, with long green segments, set in a shallow, ribbed, and plaited basin, round which are eight or ten prominent ribs, which extend down the sides even to the stalk, which render the form of the fruit very irregular. Stalk, thick, and often very fleshy, an inch to an inch and a half long, inserted in a deep, wide, and russety cavity. Flesh, white, tender, juicy, tinged with pink, of a rich, sugary, and raspberry flavor.
An excellent German culinary apple, of first-rate quality; it is in use from October till November.—Diel Kernobst. ii. 1.
A medium sized kitchen apple of second-rate quality, ovate shape, and yellow color; it is in use from November till January.—H. S. C. n. 235.
Fruit, medium sized, three inches broad, and two inches and a half high; oblate. Skin, somewhat unctuous to the feel, of an uniform clear lemon-yellow color, marked here and there, with lines and figures of russet. Eye, closed, with long segments, set in a rather deep and ribbed basin. Stalk, half-an-inch long, inserted in a deep, funnel-shaped, and russety cavity. Flesh, beautiful white, fine, juicy, marrowy, and of a rich, sugary, and vinous flavor and aroma.
An excellent and beautiful dessert apple, ripe in November, and continues during the winter.—Diel Kernobst. vi. B. 3.
A medium sized dessert apple, of first-rate quality, it is of roundish shape; yellow, with brownish-red color; and in use from January till April.—H. S. C. n. 236.
This is pretty large, and the stripes of red, very broad, from which circumstance it takes its name. It is commonly used as a kitchen apple, and is ripe in October.—Fors. Treat. 101.
A small dessert apple, of second-rate quality, it is of roundish shape, yellow color, embroidered with russety veins, and is in use from November till January.—H. S. C. n. 238.
Fruit, medium sized, two inches and three quarters wide, and two inches and a half high; oblato-cylindrical. Skin, smooth, of a clear lemon-yellow ground color, but washed over two-thirds of the surface with beautiful crimson, which is indistinctly striped. Eye, pretty well closed with short segments, set in a pretty wide, and rather shallow basin, which is somewhat bossed. Stalk, thin and woody, three quarters of an inch long, inserted in a deep russety cavity, with one, and sometimes two fleshy protuberances. Flesh, yellowish-white, very fine, firm, crisp, and juicy, of a very rich, aromatic, vinous, and sugary flavor, very similar to the Golden Pippin.
A first-rate German dessert apple, ripe in December, and continues in use during the spring.
The tree is not a large grower, being only middle sized; but it is a great bearer.—Diel Kernobst. xi. 134.
This is below the middle size, of a conical shape. The color is a striped green towards the footstalk, and red towards the eye, it is of third-rate quality; in use from January till May.—Fors. Treat. 101.