A very beautiful, long-keeping, dessert apple, it is oblate and ribbed on the sides, and round the eye like a Calville, and rather above medium size, being three inches wide, and two and a half high. The skin, when ripe, is of a fine lemon-color, with a fine blood-red cheek on one side. The flesh is yellowish-white, very fine, firm, and very juicy, with a rich, vinous, and sugary flavor. It ripens in December, and continues throughout the summer, without shrivelling.—Diel Kernobst. ii. B. 127.
A middle sized culinary apple, of first-rate quality; it is of conical shape, and covered with russet; and is in use from October till March.—H. S. C. n. 390.
A medium sized, very valuable, and highly flavored German dessert apple. It is two inches high, and two and a half broad; roundish. The skin is tender and smooth, pale bright green when on the tree, but changing during winter, to a beautiful rich yellow, with a little green intermixed. Eye, half open, set in a wide, deep, saucer-like basin. Stalk, an inch long, woody, but sometimes fleshy, inserted in a deep cavity, lined with fine russet. Flesh, white, very fine, juicy, marrowy, and with a powerful aromatic and sugary flavor. Ripe in December and continues in use during the whole of the summer.—Diel Kernobst. xi. 114.
A Russian apple, somewhat transparent. It is of medium size, second-rate quality, and suitable for the dessert; its form is conical, the skin, pale green, and is in use during December.—H. S. C. n. 391.
The Ladies’ Sweeting, we consider the finest winter sweet apple for the dessert, yet known or cultivated in this country (America.) Its handsome appearance, delightful perfume, sprightly flavor, and the long time in which it remains in perfection, render it universally admired wherever it is known, and no garden should be without it.
The fruit is large, roundish-ovate. Skin, very smooth, covered with red next the sun, but pale yellowish-green in the shade, with broken stripes of pale red. Flesh, greenish-white, exceeding tender, juicy, and crisp, with a delicious, sprightly, agreeably perfumed flavor. Keeps without shrivelling, or losing its flavor till May.—Down. Fr. Amer. 136.
Large and handsome, lemon-colored, pale red next the sun, and striped with deeper red. An excellent culinary apple, in use from November till April. It was raised from the Rymer, and is a favorite variety in the neighbourhood of Nottingham.—Mid. Flor.
A small apple, of inferior quality, oblate shape, and pale yellow color, it is in use during December.—H. S. C. p. 23.
A large and handsome Scotch apple, of first-rate quality, suitable either for culinary or dessert use, it is of a roundish shape, pale green on the shaded side, but red next the sun; and is in use from October till January. The tree is hardy, and a good bearer.—Laws. Cat.
A medium sized culinary apple, of oblate shape, yellow color, and in use from November till February.—H. S. C. n. 393.
A handsome culinary apple of medium size, and second-rate quality; it is of an oblate shape, yellow on the shaded side, but red towards the sun; and is in season from October to December.—H. S. C. n. 394.
A large culinary apple of oblong shape, striped with red, and in use during September and October.—H. S. C. n. 395.
A large kitchen apple, of oblong shape, and green color.—H. S. C. n. 402.
A medium sized dessert apple of second-rate quality, it is of an ovate shape, yellow color, with brownish-red towards the sun; and is in use from March till June.—H. S. C. n. 399.
A medium sized apple, of second-rate quality, conical shape, pale green color, and in use from December till February.—H. S. C. p. 23.
Fruit, large, three inches high, and the same broad; somewhat conical. Skin, shining, bright green, which changes when ripening to deep lemon-yellow, covered all over with shining carmine, which is darker on the side next the sun, and paler on the shaded side; on this red there are beautiful crimson stripes, which are dazzling to the eyes. Eye, closed, set in a wide, deep, and much ribbed basin. Stalk, three quarters of an inch long, inserted in a narrow, deep, and russety cavity. Flesh, beautiful white, somewhat redish, very fine, but not juicy, and of a rich, aromatic, sweet, and vinous flavor. Ripe in December and continues during the spring and summer.—Diel Kernobst. viii. 186.
A medium sized, second-rate dessert apple, it is of roundish shape, yellow color, and is in use during December and January.—H. S. C. p. 23.
This is not the same as the Lemon Pippin.—H.
A good early dessert apple, of medium size, and first-rate quality, resembling the White Astrachan. It is of a roundish-shape; skin, pale green, with red towards the sun; ripe during August and September. The tree is a great bearer.—H. S. C. n. 408.
This is a small table apple, spherical, a little flattened; yellow with a brownish tinge on the sun side, and sprinkled with dark points, it is of a rich flavor, but rather dry. The tree grows upright, and bears so abundantly, as sometimes to cause barrenness the succeeding season.
The fruit has the peculiar good quality of adhering so firmly to the branches, that the wind scarcely ever dislodges it. It will keep through the winter, and is well worth cultivating.—Ron. Pyr. Mal. 25, pl. xiii. f. 5.
A variety cultivated in the districts round Gloucester, it is a small, round apple, of a brown russety color, and though not of a first-rate quality, is a good flavored dessert fruit. The tree is a shy bearer. In use from December till February.—H.
A small apple, of second-rate quality, oval shape, yellow color, and in use during November and December.—H. S. C. p. 23.
A medium sized dessert apple, of second-rate quality, it is of an ovate shape, striped with red, and in use during December and January.—H. S. C. p. 23.
This is a middle sized apple, of an angular shape, and fine yellow color, with a beautiful red next the sun. It is of a tolerable flavor, and keeps till the middle of May, but is apt to be meally.—Fors. Treat. 112.
This is a large angular-shaped baking apple, of a pretty good flavor, and light green color; it keeps till the latter end of January—Fors. Treat. 113.
A large kitchen apple, of conical shape, yellow color, and in use from November till January.—H. S. C. n. 412.
This is a middle sized Yorkshire apple, resembling the Yorkshire Greening; it is of a dark green color, with a little of a chocolate color next the sun. This is a baking apple, and keeps till the middle of May.—Fors. Treat. 113.
This is a handsome, middle sized, cylindrical-shaped apple; and of a beautiful orange color. A pretty good fruit, and keeps till the latter end of April.—Fors. Treat. 113.
A Scotch variety found in the Carse of Gowrie orchards, but rare. The tree is a good bearer.—M. C. H. S. iv. 474.
A variety grown in the Carse of Gowrie orchards. The tree gets diseased when old, requires to be planted in ground new to fruit trees; fruit keeps well, of excellent quality, and weighs exceedingly heavy.— M. C. H. S. iv. 472.
A variety of the highest excellence as a dessert fruit, it is of medium size, and roundish shape; skin, of a yellow color; and in use from October till January.—H. S. C. n. 419.
A Scotch apple, grown in the orchards of the Carse of Gowrie. Tree an excellent bearer; a valuable orchard apple, though not commonly cultivated; fruit, very sweet.—M. C. H. S. iv. 474.
A Scotch apple, raised by Mr. Brown, of the Perth nursery. Tree, an excellent bearer; fruit, very acid; but one of the best kitchen apples that grows, does not keep well.—M. C. H. S. iv. 474.
A Nottinghamshire apple, for kitchen use. It is a very fine variety, and is in use just before the late-keeping kinds. The tree is a great bearer, and a free grower.—Mid. Flor.
This is a large Nottingham apple, but most known in Yorkshire. It is handsome, and of a green color, having a little cast of a brownish-red with, dark spots next the sun. A baking apple and keeps till February. Fors. Treat. 114.
This very much resembles the Nonpareil in size, in shape, and even in color, except that the yellow predominates over the green, more than in the Nonpareil. The flesh is yellowish, intermixed with green, juicy, rich, and high flavored. It will keep six weeks in perfection, and is an excellent intermediate fruit, between the summer and winter Nonpareils. It was raised by John Boys, Esq., in his garden, at Margate, from seed of the Old Nonpareil.—Hort. Trans. v. 268.
A medium sized, ovate, culinary apple, of second-rate quality; it is red and striped, and is ripe in September.—H. S. C. n. 430.
A medium sized apple of inferior quality, it is of an ovate shape, yellow color, and in use during October and November.—H. S. C. p. 25.
A good Kentish apple, in use from November till February. The fruit is above the middle size, and of a regular round shape; color dark green, tinged with red on one side, but yellow when ripe, the pulp is very firm, and charged with a fine, agreeable, acid juice. The tree is of robust growth, hardy, and not liable to blight, and well deserves the character of being a first-rate bearer, of the first class in the orchard.—Rog. Fr. Cult. 52.
A medium sized early dessert apple, of second-rate quality, it is of a conical shape, pale yellow color, and is ripe during August—H. S. C. n. 432.
A small cider apple, of ovate shape, and green color, with brown towards the sun, the tree is a good bearer.—H. S. C. n. 433.
This is rather under the middle size, of a greenish-yellow color, slightly streaked with red next the sun. This apple keeps till April.—Fors. Treat. 114.
A very beautiful, and important German dessert apple; it is above the middle size, and of a roundish flattened shape, the skin is yellow, with a dark flush on the side next the sun, and considerably marked with russet. The flesh is very fine, firm, and juicy, and of a very good aromatic, and vinous flavor. Ripe in December and continues during the spring.—Diel Kernobst. x. 169.
A Scotch apple, cultivated in the orchards of the Carse of Gowrie, but is not common. The fruit keeps well, and is of good quality.— M. C. H. S. iv. 474.
A medium sized culinary apple of inferior quality, it is of a conical shape, yellow color, and in use from January till April.—H. S. C. p. 25.
A New Jersey fruit, a native of Monmouth county, first described by Coxe, and highly esteemed in many parts of the middle states of America. It is of medium size, roundish-oblong, or ovate, somewhat like the Newtown Pippin. Skin, of a lively green color. Flesh, yellow, tender, juicy, and high flavored; In use from November till March.—Down. Fr. Amer. 118.
A small cider apple, of ovate shape, yellow color, and ripe in December.—H. S. C. p. 25.
A medium sized kitchen apple, of second-rate quality; it is of an ovate shape, striped with red, and in use during December and January.—H. S. C. n. 438.
A middle sized cider apple, of an oblate shape, striped with red, and in use from January till March.—H. S. C. p. 24.
This is a small dessert fruit, of second-rate quality, resembling the Golden Harvey. It is of an oblate shape, yellow color; the flesh is yellow, crisp, juicy, and very highly flavored; in use from December till February.—Hort. Trans. iv. 524.
A dessert apple, in high estimation in Hampshire. It is of middle size, pea-green color, varigated with scarlet blotching, and some russet; firm in substance, and rich in flavor, keeps well till April. A great bearer, and grows well.—Ron. Pyr. Mal. 64, pl. xxxii. f. 7.
This is a very large fruit, and of first-rate quality for kitchen use, its shape is oblong, and the color green; it is in use from October till January. The tree is a good bearer, healthy, and rather large; fruit keeps well.—H. S. C. n. 403.
This is a very large apple, of an oblong shape, turning red towards the sun, and of a dark green on the other side. It is generally preserved on account of its magnitude, as the flesh is apt to be meally. It ripens in October.—Fors. Treat. 115.
A medium sized kitchen apple of inferior quality, it is of an oblate shape, yellow and red color, and ripens during August and September.—H. S. C. p. 25.
A small dessert apple of third-rate quality, it is round and handsome, of a yellow color, and russeted, keeps from December till March.—H. S. C. n. 445.
A medium sized kitchen apple, of second-rate quality, it is of a roundish shape, striped with red, and in use from November till January.—H. S. C. n. 446.
A large apple of first-rate quality, either as a dessert or culinary fruit. It is a very late keeper, being in use from April till June.—Riv. Cat.
A small cider apple of ovate shape, yellow color, and in use in December. A bitter sweet.—H. S. C. n. 448.
This is rather under the middle size, of a greenish color, with a little blush towards the sun, the eye is large and deep, and the footstalk is small.—Fors. Treat. 115.
A large kitchen apple, of oblate shape, green on one side, and red on the other, and in use from November till January.—H. S. C. p. 26.
A medium sized cider apple, of ovate shape, yellow color, and in use during December.—H. S. C. n. 449.
An American variety which originated in Ulster county, on the west bank of the Hudson. It is there one of the most popular winter fruits, being considered by some superior to the Rhode Island Greening, and it deserves extensive trial elsewhere.
Fruit, light in weight; in size large; roundish-oblong, or slightly conical. Skin, pale greenish-yellow when ripe, with a brownish blush on one side, marked with a few russety grey dots. Stalk, three quarters of an inch long, rather slender, not deeply inserted. Calyx, closed, and set in a narrow basin, slightly plaited at the bottom. Flesh, very white, and fine-grained, and moderately juicy, with a sprightly, delicate, and faintly perfumed flavor.—Down Fr. Amer. 117.
A small apple of inferior quality, it is of a conical shape, pale yellow color, and is ripe in October.—H. S. C. p. 26.
A large kitchen apple, it is of a conical shape, pale green color, and in use from October till January.—H. S. C. p. 26.
This is an agreeable, pearmain-flavored apple, strongly resembling indeed the Blue Pearmain. It is a seedling raised by Mr. D. Murphy, of Salem, Massachusetts. Fruit, pretty large, roundish-oblong. Skin, pale red, streaked with darker red, and marked with blotches of the same color. Calyx, set in a narrow basin. Flesh, white, tender, with an agreeable, rather rich flavor. November to February.—Down. Fr. Amer. 118.
This is a middle sized, exquisite, and valuable German dessert apple. It is of a somewhat conical shape. The skin is of a beautiful yellow color, covered over two thirds of its surface with dark crimson stripes. The flesh is yellowish-white, juicy, and of an exquisite, rich, aromatic, and sugary flavor, like a mixture of musk, and anise. Ripens in November, and keeps till the summer.—Diel Kernobst. iii. 169.
A Scotch apple, cultivated in the Carse of Gowrie orchards. The tree is a good bearer; and the fruit of fine quality.—M. C. H. S. iv. 473.
This is an American dessert apple, of the middle size, and second-rate quality. It is of a pearmain-shape, green color on the shaded side, and red towards the sun; it is in use from November till February.—H. S. C. n. 455
A handsome and very excellent early winter variety, easily known by the crooked, irregular growth of the tree, and the drooping habit of the branches.
The fruit is large, roundish-oblong. Skin, greenish-yellow, becoming a fine yellow when fully ripe, with clusters of small black dots, and rarely a very faint blush. Calyx, in a regular and rather deep basin. Stalk, moderately long, and deeply inserted. Flesh, yellow, tender, very rich, juicy, and highly flavored. November to February.—Down. Fr. Amer. 121.
A large angular-shaped apple, of a green color, with a little brownish-red towards the sun. It has a pretty good flavor, and keeps till March.—Fors. Treat. 115.
A large culinary apple, of first-rate quality; in use during December and January. The fruit is larger, and keeps longer than the old sort, habit of the tree more robust.—Riv. Cat.
A round green apple, of the largest size, said to be a decided improvement on the Northern Greening, from which it was raised. It is in use from November till April. Cultivated about Nottingham. Tree a great bearer.—Mid. Flor.
A medium sized dessert apple, of second-rate quality; it is of an ovate shape, covered with russet, and in use during November and December.—H. S. C. n. 591.
A small dessert apple, of first-rate quality. It is of an oblate shape; skin yellow, covered with russet; in use from January till March. Tree a good bearer.—H. S. C. n. 668.
A medium sized cider apple, of roundish shape, striped with red, and in use during December and January.—H. S. C. n. 882.
A small dessert apple, of first-rate quality. It is of an oval shape, green color covered with russet, in use from January till May.—H. S. C. n. 745.
A Gloucestershire apple. This is a large angular-shaped fruit, of a fine red towards the sun, and yellow on the other side, with a mixture of red. Keeps till April.—Fors. Treat. 116.
A large sauce apple, straw-colored, without stripes, nearly globular, but contracted towards the eye. It is a firm weighty fruit, rich in flavor, with a due proportion of acid. A very excellent new sort, in use January and February.—Ron. Pyr. Mal. 49, pl. xxv. f. 2.
A small dessert apple, resembling the Golden Pippin, and of first-rate quality, it is of a roundish shape, yellow color, and is in use from November till February.—H. S. C. n. 494.
A small, ovate, pale yellow apple, for cider use.—H. S. C. n. 270.
A small cider apple, of a round shape, pale yellow and red color, and in use from October till December.—H. S. C. p. 28.
A medium sized cider apple, of a roundish shape, the skin is yellow on the shaded side, and brownish-red next the sun.—H. S. C. p. 28.
A very large, handsome, and excellent new American fruit, of the Spitzemburgh family, which has lately attracted a good deal of notice. It keeps remarkably well, and is in eating from December till May, and commands the highest price. The tree is of a rapid and upright growth, and bears well. It is of a conical shape, and the skin is nearly covered with dark red, and streaked with purple.—Down. Fr. Amer. 120.
A medium sized kitchen apple of second-rate quality; it is of an ovate shape, yellow color, and in use from November till January.—H. S. C. p. 28.
This is an oval shaped, middle sized fruit, of a green color, striped with white. It is very full towards the footstalk, which is small; it keeps till June.—Fors. Treat. 118.
A medium sized conical apple, of inferior quality; it is striped with red, and is in use from November till February.—H. S. C. p. 28.
A large and handsome Scotch dessert apple, of first-rate quality; it is roundish, pale green and red color. It is in use from September till March.—Laws. Cat.
A medium sized apple, of second-rate quality, oblate shape, green and red color; in use during January.—H. S. C. n. 503.
A small ovate apple, of inferior quality, of a green and red color, in use from November till January. H. S. C. p. 28.
A medium sized dessert apple, of second-rate quality; it is of an oblate shape, yellow color, covered with russet, and in use from December till February.—H. S. C. n. 504.
A middle sized kitchen apple, of second-rate quality; it is of an oblate shape, yellow color, and in use during October.—H. S. C. p. 28.
A Persian apple. It is a large dessert fruit, of second-rate quality, of an oblate shape, red color, and in use during October.—H. S. C. n. 505.
A middle sized dessert apple, of second-rate quality, it is of an oblate shape, pale green color, and in use from February till April.—H. S. C. n. 508.
A medium sized dessert apple, of first-rate quality; it is of a roundish shape; skin, yellow on the shaded side, and red next the sun; in use from November till March.—H. S. C. n. 515.
A medium sized dessert apple, of second-rate quality; it is of a roundish shape, striped with red, and in use during October and November.—H. S. C. p. 29.
A medium sized apple of second-rate quality; suitable either for dessert use or for cider. It is of a pearmain shape, green on the shaded side, red next the sun, and in use from December till March.—H. S. C. n. 553.
A medium sized apple, of first-rate quality, suitable either for dessert use, or culinary purposes. It is of a conical shape, and the skin is covered with russet, it is in season from November till April.—H. S. C. n. 523.
A small dessert apple, of second-rate quality, it is of an oblate shape, the skin is striped with red, and it is in season during November.—H. S. C. p. 29.
A small cider apple, of inferior quality; it is of an obovate shape; skin, green, and in use in November.—H. S. C. n. 528.
The Blue Pearmain is a large and very showy fruit, and is therefore popular in the New-England markets. The numerous large, russety, yellow dots, which are sprinkled over the skin, and the bloom which overspreads it, mark this apple.
Fruit, of the largest size, roundish, regularly formed, very slightly conical. Skin, striped, and blotched with dark purplish-red, over a dull ground, and appearing bluish from the white bloom. Flesh, yellowish, mild, rather rich and good. October to February.—Down. Fr. Amer. 122.
A fruit of a globular form, and a straw color; its flavor combined with a good portion of acidity, is very rich and good. A winter fruit, fine for the table, or for cooking. A good fruit, and very productive, and deserving of cultivation.
This is much cultivated by Mr. Ware, at, or near Salem, Massachusetts, who thinks it a native.—Ken. Amer. Or. 50.