MR. WILLIAMS 01^ THREE NEW VAEIETIES OF APPLE. 143 



XXI. — An Account of Three new Varieties of the Apple. By 

 John Williams, Esq., of Pitmaston, C.M.H.S. 



(Communicated December 16, 1845.) 



Looking over my fruit-room yesterday, I could not bring to 

 my recollection whether I had sent specimens of a seedling 

 apple which I raised from the kernel of what I believe to be the 

 true Golden Pippin. The original tree has been in bearing 

 eight or ten years, and appears to improve in quality by age. 

 When first gathered from the tree this year, about the middle of 

 October, I thought it contained more sugar and less malic acid 

 than any apple I have ever met with ; certainly much more sugar 

 than the famed Cornish gilliflower. It is now getting a little 

 past its best if used for the press, but as a dessert fruit it still 

 preserves its firmness and saccharine quality. The tree grows 

 with much vigour. I have named it the " Pitmaston Golden 

 Pippinr 



With the preceding I have sent a few specimens of the 

 True Golden Pippin, also grown in my garden, where it has 

 fruited for several years past, the grafts of which I got from an 

 old tree which was considered to be the true sort. 



You will also receive a sample of a seedling raised from the 

 Old Golden Pippin, I should think more than sixty years ago, 

 by a Mr. White, of Witley, who for many years was the steward 

 to the trustees of the late Lord Foley's father during the minority 

 of the late Lord. It bears well, resembles its parent, but is a 

 little larger. It is named the " Pine-Apple." 



A fourth sort I got upwards of twenty years ago from Mr. 

 Foley's, of Stoke Edith, in the county of Hereford, where I saw 

 the original tree growing in Mr. Foley's garden. It is known 

 in my garden by the name of the ^^ Stoke Park Pippin." In cha- 

 racter it so much resembles the Old Golden Pippin, that I think 

 it must have been raised from a kernel of that apple. It bears 

 well with me, but the wood is rather disposed to canker. 



We have an Agricultural Association in Worcestershire, of 

 whicli I am a member. We give an annual prize for the best 

 seedling pear, either for the dessert or for making perry ; also 

 for the best apple for the table or cider. I have always been 

 named as one of the fruit judges, and the way I test the merit 

 of an apple or pear is by reducing the flesh of the fruit to a pulp, 

 by means of a little wooden bowl and pestle. The reduced pulp 

 is then placed in small quantities on an earthen dish, and exposed 

 for about fifteen or twenty minutes to the air. This I have 

 practised at home to decide on the merits of cider-apples for 

 years past ; but last October, at our exhibition, I told my two 



