A medium sized, roundish, and striped apple, of inferior quality.—H. S. C. p. 15.
An American variety, of second-rate quality. It is rather large, regularly formed, and ovato-conical; of a green and brownish-red color; and a very good and productive variety, possessing in some degree a Newtown Pippin flavor. It is in use in January, and suitable either for table or kitchen use.—H. S. C. n. 242.
A Scotch apple, peculiar to the Carse of Gowrie, but not a common variety.—M. C. H. S. iv. 472.
A small oblate, and green apple, of inferior quality; in use in November—H. S. C. p. 15.
A Scotch variety, peculiar to the Carse of Gowrie, but rare. The fruit is of capital quality, and the tree an excellent bearer, middle sized and hardy. Only one tree in the orchard at Gourdiehill.—M. C. H. S. iv. 472.
Differs from the Old Nonpareil, only in being of a flatter shape, and in not keeping so long; but it is a very nice juicy apple. In eating, December, January, and February. The tree grows free of canker, and bears well.—Ron. Pyr. Mal. 68, pl. xxxiv. f. 6.
A medium sized dessert apple of first-rate quality. It is of a roundish shape, yellow color, and is in use from November to January.—H. S. C. n. 252.
A medium sized, cider apple, of oblate shape, greenish-yellow color; and in use from November till January.—H. S. C. n. 255.
A small dessert apple of first-rate quality, very excellent, and very late; in use from January till June.—Riv. Cat.
This variety was raised in the garden of Samuel Young, at Formosa Place, near Maidenhead, and is an extraordinary fine apple, combining the flavor of the Nonpareil and Golden Pippin. Hort. Trans. iii. 322.
A medium sized, second-rate culinary apple, it is of a roundish shape, striped with red, and in use from September to November, but is of indifferent quality, though a good bearer.—H. S. C. p. 16.
A large culinary apple, of second-rate quality, it is of a conical shape, yellow color; and is in use during August and September.—H. S. C. n. 156.
A medium sized culinary apple, of roundish shape, covered with russet; and in use during November and December.—H. S. C. n. 739.
This is a large apple, in form of a hexagonal prism, with the angles a little rounded, and of a yellowish-green color; it is a pretty good apple, and keeps till the latter end of April.—Fors. Treat. n. 102.
Fruit, rather below medium size, two inches and a half wide, and two inches high; oblate. Skin, thin, pale straw-colored at first, but changing by keeping, to golden-yellow, and washed with pale red on the side exposed to the sun; it is covered with numerous dots, which are dark crimson on the sunny side, and where much shaded, marked with russet. Eye, partially closed, with long pointed segments, set in a pretty deep cavity. Stalk, woody, sometimes very short, but at others, an inch long, inserted in a very deep and russety cavity. Flesh, white, yellowish, very fine, firm, and juicy, with a rich, aromatic, sugary, and vinous flavor, like that of the Golden Pippin.
A valuable German dessert apple, ripe in December, and continues in use during the spring.—Diel Kernobst. i. B. 59.
This is a handsome conical-shaped apple, under the middle size, of a greenish-yellow color, with a little red towards the sun. This is a pretty good apple, and keeps till May.—Fors. Treat. 103.
A large apple resembling the Reinette de Canada. It is of a flattened conical shape; yellowish-green and brown color; of second-rate quality, as a kitchen or dessert fruit; and is in use from November till January. H. S. C. n. 263.
Fruit, small, two inches and a quarter wide, and two inches high; roundish, inclining to oblong. Skin, very thin and shining, covered with bloom when on the tree, straw-white at first, but changes when ripe to lemon-yellow, and on the side next the sun, it is covered with short, broken, crimson stripes. Eye, closed, with long woolly segments, and set in a shallow basin. Stalk, an inch to an inch and a quarter long, sometimes fleshy, inserted in a narrow and deep cavity, with occasionally a fleshy swelling on one side of it. Flesh, yellowish-white, fine, juicy, marrowy, and very aromatic, with a sugary flavor, mixed with cinnamon.
A very excellent little German dessert apple, of first-rate quality; it is ripe during August and September.
The tree is a good grower, and an excellent bearer.—Diel Kernobst. vi.43.
A medium sized culinary apple, of second-rate quality, roundish shape, and striped with red; it is in use from October till February.—H. S. C. n. 266.
A medium sized dessert apple, of second-rate quality, pearmain shape, yellow and red color; and in use from November till March.—H. S. C. p. 30.
A handsome cider fruit from Virginia, which is also a very good table fruit from February till May. A very hardy, vigorous, and fruitful tree.
Fruit, of medium size, roundish-oblong. Skin very smooth and handsome, richly streaked with deep red and yellow. Stalk, short, deeply inserted. Calyx, in a round, rather deep basin. Flesh, yellow, firm, juicy and rich, becoming tender and sprightly in the spring.—Down. Fr. Amer. 144.
Fruit, about medium sized, two inches and a quarter broad, and two inches high; roundish, inclining to oblate. Skin, tender, smooth, varnished and shining, of a beautiful lemon-color when ripe, with a blush of delicate red on the side next the sun, which is wanting in fruit that is shaded; strewed with brown russety dots. Eye, half open, with very long green segments, set in a moderately deep and plaited basin, which is surrounded with a few bosses. Stalk, from three quarters to an inch long, inserted in a rather deep basin, which is lined with fine russet. Flesh, snow-white, very fine, marrowy, and juicy, with a rich, sugary, and vinous flavor.
A very beautiful waxen-like apple, of German origin; it is ripe in December, and continues in use during the spring.
The tree is a very strong grower, forming a beautiful round-headed tree; and is very fruitful. A valuable apple.—Diel Kernobst. xi. 78.
A large culinary apple, of a round figure, yellow color; and in use during October.—H. S. C. n. 272.
Fruit, very large; obtuse pearmain-shaped. Skin, thin, greenish-yellow at first, but changing as it ripens to a fine rich yellow, on the side exposed to the sun, it is washed with bright red, and on the shaded side, it is marked with flakes and figures of russet, the whole surface covered with grey russety dots. Eye, open, set in a shallow basin. Stalk, short and fleshy, inserted in a wide and deep cavity, which is lined with russet. Flesh, yellowish-white, fine, tender, and juicy, with a rich, aromatic, and sugary flavor.
A beautiful and very valuable apple; it is ripe in December, and keeps till March.
The tree is a good grower, but does not attain a large size.—Dittrich Handb. i. 419.
A large culinary apple, of second-rate quality, roundish shape, yellow and red color; and in use during August and September.—H. S. C. p. 17.
This is a handsome middle-sized apple, of a flat shape, and a gold color; with red towards the sun. This is a good apple, and keeps till March.—Fors. Treat. 104.
A small, handsome, dessert apple, of first-rate quality, it is of a round shape, yellow and russet color; and is in use from December till February.—H. S. C. n. 473.
A small dessert apple, of perfectly spherical shape; a rich golden color, very slightly tinged with red; the eye and stalk, both prominent; the flesh firm, well-flavored, and yellow as the skin. The fruit keeps till January; before gathering it has a beautiful effect, appearing like golden balls, among the leaves of the tree, which are of light airy growth. This is also an excellent cider apple.—Ron. Pyr. Mal. 25, pl. xiii. f. 4.
A showy, large, dark, blood-red fruit, but rather coarse, and scarcely worth cultivation. Fruit, very large, roundish, distinctly ribbed, and irregular in its outline. Stalk, short and strong, and calyx set in a well marked basin. Skin, smooth, deep dingy red over the whole surface. Flesh, white, rather dry, and without much flavor. September. Down Fr. Amer. 86.
A cider apple of large size, round shape, and striped with red; it is in use during October and November.—H. S. C. n. 296.
A large culinary apple of first-rate quality; ripe in September.—Riv. Cat.
A medium sized kitchen apple, of first-rate quality; it is of a round shape and green color; keeps very sound from January till June, and is less acid than the Winter Greening or French Crab, but not so juicy.—H. S. C. n. 299.
A culinary apple of medium size, roundish shape, yellowish-green color, and in use during December and January.—H. S. C. n. 300.
This is a fine large apple, of an excellent flavor, and pale-green color. It is rather too large for the table, and is therefore mostly used as a kitchen apple. It keeps till March.—Fors. Treat. 105.
A small cider apple, of roundish figure and green color.—H. S. C. n. 301.
A medium sized culinary apple, of second-rate quality; it is of conical shape, green color, and in use during September and October.—H. S. C. n. 400.
A small apple of inferior quality, roundish shape, and green color; it is in use during March and April.—H. S. C. p. 18.
A scotch apple, much grown in the orchards of the Carse of Gowrie. The tree is a most excellent bearer; fruit of capital quality when kept; tree, middle size, bears well. The Green Virgin, the Standard, and Green Langlast, may be reckoned the most profitable winter apples in this district.—M. C. H. S. iv. 471.
Tree an excellent bearer; bears when young; fruit keeps well, is of good quality, and of a fine yellow when kept. This is one of the most valuable apples in the Carse of Gowrie, but only known in Gourdiehill Orchard; tree healthy, middle sized.—M. C. H. S. iv. 471.
A variety peculiar to the Carse of Gowrie orchards, in Perthshire. Fruit, of excellent quality, tree bears well, but sickly when old.— M. C. H. S. iv. 474.
A medium sized dessert apple, of second-rate quality, it is of an oval shape, green and russety color; and is in use from December till February.—H. S. C. n. 609.
This is a large angular-shaped apple, of a green color, with a little blush towards the sun. It is a baking apple, and keeps till March.—Fors. Treat. 105.
Fruit, medium sized, two inches and three quarters broad, and about the same in height; somewhat conical. Skin, tender, covered with a bloom when on the tree, and of a pale, waxen, yellowish-green, which changes to deep yellow color as it ripens; covered on the side exposed to the sun, with broken stripes of beautiful crimson, and paler stripes on the shaded side. Eye, closed, continues long green, set in a moderately deep basin, which is surrounded with plaits, and small warts. Stalk, very short and stout, sometimes only a fleshy knob, and set in a deep, wide, smooth, and funnel-shaped cavity. Flesh, yellowish-white, firm, juicy, and of a very pleasant, strong cinnamon, vinous, and sugary flavor.
A very excellent Dutch apple, of first-rate quality; it is ripe in November, and continues during the winter.
The tree is a good grower, but does not attain over the middle size, and is an early and excellent bearer.—Diel Kernobst. xi 24.
Fruit, large, three inches broad, and the same in height; somewhat conical. Skin, smooth, tender, greenish-yellow at first, but changing by keeping to clear pale yellow, and on the side exposed to the sun, it is marked with pale red stripes, mixed with darker red. Eye, open, set in a rather shallow and wide basin. Stalk, short and fleshy, sometimes only a fleshy knob, and set in a shallow and russety cavity. Flesh, very white, firm, crisp, and juicy, with a somewhat aromatic and sweet flavor, without any acid.
An excellent German culinary apple, ripe in January, and continuing in use till July.
The tree is a strong and good grower, very beautiful, with fine dark green, and shining foliage; it is a good bearer.—Diel Kernobst. i. 220.
This is a pretty large, well-shaped apple, of a greenish-yellow color, streaked with red, it keeps till the latter end of November.—Fors. Treat. 106.
A middle sized cider apple, of ovate shape, and green and yellow color.—H. S. C. p. 19.
A medium sized dessert apple, of first-rate quality; it is of a roundish shape, green and red color, and is in use from November till April.—H. S. C. n. 318.
New Jersey is the most celebrated cider making district in America, and this apple which originated in Essex county of that state, has long enjoyed the highest reputation as a cider fruit. Ten bushels of these apples make a barrel of cider. The tree grows thrivingly, and bears very large crops. It is of medium size, and ovate shape, yellow color, rich flavor, and producing a high colored cider of great body. The fruit is very free from rot, falls easily from the tree about the first of November, and keeps well. The best cider of this variety, is worth from six to ten dollars a barrel, in New-York.—Down. Fr. Amer. 145.
A small cider apple, of conical shape, and yellow and red color.—H. S. C. p. 19.
A Cornish apple. This is a large russet-colored apple, with a little red towards the sun. This is a famous kitchen fruit, and tolerably good raw. It has a musky flavor.—Fors. Treat. 106.
A culinary apple, of medium size, oblate shape, and yellow striped with red color, it is ripe in August.—H. S. C. n. 325.
A new fruit of middle sized, and handsome conical shape, red towards the sun, and a straw-color on the other side. This apple is of a tolerably good flavor, and keeps till the latter end of April.—Fors. Treat. 107.
A small cider apple, of roundish shape, and yellow color; in use in December.—H. S. C. p. 19.
A small dessert apple, of second-rate quality, it is of an oval shape, yellow color, and in use from December till February.—H. S. C. n. 330.
A Scotch apple raised in the Carse of Gowrie. It is rather large, roundish and flattened, of a pale-green color, with a tinge of red next the sun. It is a good early culinary apple, in use from the end of August till October. The tree has much of the habit and appearance of the Hawthornden, and quite as good a bearer.
A large culinary apple, of roundish shape, pale green color, with red next the sun; and in use during December and January.—H. S. C. n. 335.
This is a small red fruit, the flesh is red, and the taste austere. This is a cider apple, ripe in January, and keeps till March.—Fors. Treat. 108.
There seems to be another variety known by this name, which is described in the Horticultural Society’s Catalogue, as of a greenish-yellow color, and ovate shape.
This is a Cornish variety. It is a handsome flat-shaped apple, under the middle size; of a greenish-yellow color, sometimes intermixed with russet. This fruit is of an excellent flavor, and keeps till April.—Fors. Treat. 107.
A large culinary apple, of roundish shape, and striped with red; it is in use from October till December.—H. S. C. n. 342.
A dessert apple of medium size, and second-rate quality; it is of an ovate shape, pale yellow color, and is in use during November, and December.—H. S. C. p. 20.
A small cider apple, of an oval shape, green on the shaded side, and red on the other; it is in use in January.—H. S. C. n. 344.
A dessert apple, of medium size, and second-rate quality; it is of an oblate shape, skin covered with russet, and in use from October till December.—H. S. C. n. 345.
A fine large early winter fruit, which originated in the town of Hubbardstone, Massachusetts, and is of first-rate quality. The tree is a vigorous grower, forming a handsome branching head, and bears very large crops. It is worthy of extensive orchard culture.
Fruit, large, roundish-oblong, much narrower near the eye. Skin, smooth, striped with splashes, and irregular broken stripes of pale, and bright red, which nearly cover a yellowish ground. The calyx, open, and the stalk short, in a russeted hollow. Flesh, yellow, juicy, and tender, with an agreeable mingling of sweetness, and acidity in its flavor. October to January.—Down. Fr. Amer. 113.
A seedling from the Golden Harvey, but larger; flesh more tender, and equally rich. It is a small dessert apple, of first-rate quality; and ripe in May.—Riv. Cat.
A rich and excellent dessert apple, of small size, first-rate quality, and in use from April till May.—Riv. Cat.
Of medium size, roundish and somewhat flattened. Skin, yellowish-green, marked with russet. Flesh, rich, sugary, and highly flavored. This is said to be quite distinct from Hunt’s Duke of Gloucester, with which Lindley makes it synonymous.—Maund Fruit. 25.
A medium sized culinary apple, of conical shape, and very bright red color; it is in use from January till April.—H. S. C. p. 20.
A small dessert apple, of first-rate quality, it is of an oblate shape; skin, yellow on the shaded side, and red next the sun; in use during November and December.—H. S. C. n. 349.
A large kitchen apple of a roundish and flattened shape, prominently ribbed on the sides, skin, greenish-yellow, it is ripe in October.—H. S. C. n. 351.
A small apple of second-rate quality, suitable either for kitchen or dessert use, it is of a green and brownish color, and keeps for twelve months.—H. S. C. p. 21.
A culinary apple of the middle size, and second-rate quality; it is of a roundish shape, striped with red, and is in use from November till January.—H. S. C. p. 21.
A variety met with in some of the Carse of Gowrie orchards. The fruit is very acid, would do for cider, or for giving pungency to tarts.— M. C. H. S. iv. 473.
A small early apple, but only of third-rate quality, it is of a roundish-oblate shape, yellow color, and is ripe in August.—H. S. C. p. 21.
A variety raised by Jeffreys, of the Brompton Park nursery, nearly a hundred years ago. It is a large kitchen apple, of oblate shape, yellow color, and is in use from October till January.—H. S. C. n. 363.
A Scotch dessert apple, of medium size, roundish shape, and brownish-red color.—H. S. C. p. 21.
A small cider apple, of conical shape, red color, and in use during November and December. A bitter-sweet.—H. S. C. p. 21.
A small cider apple, of first-rate quality, it is pearmain-shaped; skin, greenish-yellow on the shaded side, and brownish-red next the sun; it is in use from December till February.—H. S. C. n. 366.
The Jonathan is a very beautiful dessert apple, and its great beauty, good flavor, vigorous growth, and productiveness, unite to recommend it to orchard planters.
Fruit, of medium size; regularly formed, roundish-ovate or tapering to the eye. Skin, thin and smooth, the ground clear light yellow, nearly covered by lively red stripes, and deepening into brilliant, or dark red in the sun. Stalk, three-fourths of an inch long, rather slender, inserted in a deep regular cavity. Calyx, set in a deep, rather broad basin. Flesh, white, rarely a little pinkish, very tender and juicy, with a mild sprightly flavor. This fruit evidently belongs to the Spitzemburgh class. November to March. The original tree is growing on the farm of Mr. Philip Rick, of Kingston, New-York.—Down. Fr. Amer. 113.
A Danish variety, of medium size, and for dessert use. It is of an ovate shape, striped with red, and is ripe during August and September. H. S. C. n. 369.
A Danish variety, for kitchen use. It is round, with prominent ribs on the sides, and of a red color.—H. S. C. n. 370.
A Derbyshire table apple, of middle size, straw-color, slightly russeted, of a globular shape, rather pointed towards the eye, it is a highly flavored juicy fruit, and has the peculiar property of keeping in perfection from October till January. The tree grows well and bears freely.—Ron. Pyr. Mal. 26, pl. xiii. f. 7.
A large kitchen apple, of first-rate quality, it is of a conical shape, greenish-yellow color, and is ripe during August and September.—H. S. C. n. 157.
This is a small handsome apple, red towards the sun, and of a yellowish-green, mixed with red on the other side. It is of a good flavor, and keeps till the middle of May.—Fors. Treat. 109.
A handsome apple, of second quality. Fruit, large, roundish, much flattened at the base. Stalk, long, projecting beyond the fruit a good deal, set in a close cavity. Skin, pale yellowish-green, striped and stained with bright red. Flesh, white, a little stained with red, tender, juicy, and of a sprightly acid flavor. September.—Down. Fr. Amer. 87.
This variety originated on the farm of John Kenrick, Esq., in Newton, Massachusetts.
This is of a greenish-yellow, with broad streaks of a dark red all over it, and a yellow ground finely speckled with red next the sun.—Fors. Treat. 109.
A small dessert apple, of second-rate quality; it is of round shape, red and yellow color, and in use from October till December.—H. S. C. p. 22.
A large culinary apple, of first-rate quality. It is of a round shape, yellow color, and is ripe during August and September.—H. S. C. n. 159.
A middle sized dessert apple, of first-rate quality. It is pearmain-shaped, with a russety skin; and is in use from November till January.—H. S. C. n. 382.
A Scotch apple, cultivated in some orchards of the Carse of Gowrie, but not commonly met with. It is a good bearer.—M. C. H. S. iv. 473.
Raised from Dumelow’s Seedling. Large, conical, yellow, dotted with russet; a most excellent culinary variety, in use from October till April.—Mid. Flor.
A small dessert apple, of second-rate quality, roundish shape, and yellow color. It is in use from December till March. A great bearer, but inferior in quality to the Golden Pippin.—H. S. C. n. 286.
This is a middle sized apple, of a greenish-yellow color, with little dark spots. The coat is generally rough towards the footstalk. This is a good apple for the table, and comes into eating in September.—Fors. Treat. 111.
A large culinary apple, of roundish shape, yellow on the shaded side, and red next the sun; it is in use during September and October.—H. S. C. n. 387.
A medium sized apple, of first-rate quality, suitable either for culinary use, or the dessert. It is of a roundish shape, yellow color, and is in use from November till February.—H. S. C. n. 407.
A small cider apple of ovate shape, and striped with red; it is in use during October and November.—H. S. C. n. 379.
A medium sized cider apple, of roundish shape, striped with red, and in use from December till February.—H. S. C. p. 28.