262 BRITISH POMOLOGY, ETC. 



763. RED SWEET PIPPIN. 



An American apple, of medium size, and second-rate quality ; it is 

 of an oblate shape, red color, and in use from November till February. — 

 H. S. a p. 34. 



764. RED WINE. 



A Scotch apple. Tree a good bearer, middle sized, becomes much 

 knotted when old, and rather unhealthy ; a very valuable market 

 apple.— iltf. C. H. S. iv. 471. 



765. REDDING'S NONPAREIL. 



This is a small dessert apple, of first-rate quality, abounding in a 

 brisk flavor. It is roundish, the skin green, but very much covered with 

 russet ; and is in use from December till March. — H. S. C. n. 479. 



766. REINETTE BAUMANN. 



A small dessert apple, of second-rate quality ; of an oblate shape, and 

 red color ; it is in use from December till March, and is not apt to 

 shrivel.—^. -S'. a p. 34. 



767. REINETTE BLANCHE. 



A medium sized French dessert apple. It is roundish, inclining to 

 oblong. The skin very smooth, and when ripe, of a fine clear yellow, 

 with sometimes a faint blush of red, on the side next the sun. The 

 flesh is white, tender, and highly perfumed, very juicy and well flavored. 

 In use from December till March. — Duh. Arb. Fruit, i. 295. 



768. REINETTE CALVILLEE. 



A middle sized valuable dessert fruit, inclining to oblong. The skin 

 is smooth, of a fine shining gold color when ripe, and with three or 

 four broad stripes of dull red, only on the part exposed to the sun. 

 Flesh, yellowish, tender, very fine, juicy, with a strong perfume, and 

 a flavor like that of Calville Blanche d'Hiver. It ripens in the end of 

 November and keeps three or four months. — Diel Kernobst. i. 130. 



769. REINETTE DE CLARE VAL. 



A medium sized, beautiful, and excellent French dessert apple, it is 

 oblate and roundish. The skin is smooth, tender, and of a fine deep 

 lemon color, and rai-ely with a tinge of red on the side next the sun. 

 Flesh, very fine, white, and yellowish, firm, juicy, and of an aromatiC;, 

 vinous, and sugary flavor. Ripens in December, and keeps throughout 

 the spring. — Diel Kernobst, xii. 111. 



