FEBRUARY. 



57 



and which had been good flavoured, though rather dry and slightly over-ripe. 

 Old trees, are reported to be healthy in this case also. Soil strong loam, over 

 marl, naturally dry. — Another dish, but not true, was sent by Mr. Short. 



Golden Drop, by Mr. Swinerd, in good condition, from a dwarf bush. Flesh 

 tender, very juicy, sweet, and vinous. 



Blenheim Pippin, by Mr. Elliott, Lilleshall. Very fine in size and appear- 

 ance, but dry and deficient in flavour. — By' Mr. Wright. Very large, but not 

 good enough for dessert.* 



Cox's Orange Pippin was sent by Mr. Simpson. Very juicy and good, but 

 damaged in flavour, by having been in contact with straw. — And by Mr. Holder, 

 from a pyramid. Tender and juicy, sweet, but not richly flavoured. 



Newtown Pippin, by Mr. Holder. Evidently true, by the peculiar taste 

 and aroma ; but so small, and otherwise out of character, as is usually the case 

 whfn grown in this country, that it would scarcely be recognised. 



Of fruit not quite ripe : — Downton Nonpareil, by Mr. Spivey. In fine 

 condition, otherwise; large, very juicy, but acid. — Braddick's Nonpareil, by 

 Mr. M'Laren, from espalier. Flesh tender, but very juicy, aud acid. — Court 

 of Wick, under the name of Old Nonpareil, by Mr. Smith, Cheshire, from 

 a standard. Very acid and unpromising, as regards flavour. — A handsome, 

 russety variety, called Welsh Apple, by Mark Shepherd, Esq. — Court-pendu 

 Plat, from Mr. Elliott, Lilleshall, dry and acid; — and from Mr. Wright, under 

 its known synonyme (Garnon's), very juicy, and promising to be sugary aud 

 good. — And a sweet, juicy, oblate, dessert Apple, of some merit, under the name 

 of Easter Pippin, by Mr. Smith. 



GENE HAL DESSERT APPLES— Exhibited in Small Quantities. 



Coronation Pippin, by Mr. Swinerd. A variety not hitherto described. 

 Oblate, slightly turbinate, somewhat ribbed. Average diameter — transversely, 

 2 3-16 inches; longitudinally, 2 1-16 inches. Pale greenish yellow, slightly 

 striped, scattered over with small, round, dark spots ; very pale russet round the 

 stalk, which is of medium length, slender, and deeply inserted; depressed at 

 apes; flesh tender, very juicy ; flavour brisk sub-acid. 



Spring Ribston Pippin, or Baddow Pippin, by Mr. Lane, of Berkhamp- 

 stead. This is a very little-known variety, but one deserving of more general 

 growth. Fruit roundish, irregular. Average diameter — transversely, 2| inches ; 

 longitudinally, 2£ inches. Rind thick ; colour pale green, much clouded by 

 small patches of russet, and spots of darker colour ; eye puckered ; cavity within 

 calyx deep and hollow ; stalk short, thick, inserted deeply ; flesh tender, very 

 juicy, sweet, with a slight Nonpareil flavour. The specimens exhibited had, 

 unfortunately, been gathered before they were ripe, and were rather shrivelled ; 

 but it is geuerally reported to be an useful late-keeping variety. 



KITCHEN APPLES. 



Riplin, by Mr. Sendall, of Burningham Hall, Aylsham, Norfolk. Reported 

 to be a great bearer, and was considered likely to be an useful cottager's Apple ; 

 medium -sized, green, codlin-shaped. Fruit juicy, tender flesh (producing, when 

 baked, a soft, pale brown pulp, sub-acid. 



Colonel Vaughan, or Lady's Finger, by Mr. Smith. An old and very 

 beautiful, striped, wax-like, conical-shaped Apple, very juicy, and, in some 

 districts, a favourite variety for ^mincemeat and cider. The same variety was 

 sent from John Ferme, Esq., of Haddington, to be named. 



Pomme de Cire, by G. Wolsey, Esq., St. Andrew's. Reported to be much 

 esteemed in the island for dessert or kitchen use; Fruit medium-sized, pale 

 yellow, tender; flesh juicy, and sub-acid, but not calculated for dessert (wnen 

 baked producing a delicious, soft, syrupy pulp, having a rich syrupy flavour, and 

 requiring no sugar). 



Violet Apple, by Mr. Ferguson. A handsome, striped, conical, medium- 

 sized, but soft fruit, said to be very productive and useful (when baked, producing 

 soft and sub-acid but not syrupy pulp, requiring sugar ; probably most suitable 



* It may be useful to remark, that when not good enough for dessert, this is an excellent 

 kitchen variety, as it bakes down to a sweet, juicy, soft light brown pulp,requiiing little orno 

 sugar. 



