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The Lemon or Quince Pippin is mentioned by Ellis in 1744 as so good an 
apple for all ages that many plant the tree in preference to all others. I know a 
nurseryman in my neighbourhood who has several trees of this variety in wonder- 
ful bearing ; but he says he could sell twenty times the quantity he has to different 
nunneries, where, owing to its brisk and refreshing taste, it is a special favourite. 
The Golden Pippin, though of considerable antiquity, has very little early 
history. It is not the Golden Pippin of John Parkinson, because he speaks of it 
as a large variety. Evelyn, in his Pomona, states that Lord Clarendon had in his 
time at his estate in Berkshire an orchard of 1,000 golden and other cider pippins, 
but no allusion is made to it as a dessert apple. . 
The Margil is still grown snecessfully in Herefordshire. It is said to have 
been originally introduced: from Versailles in 1750. This apple was shown very 
nicely at our late Pomona Exhibition. In delicacy of flavour it is unsurpassed, 
but unfortunately it is a shy bearer, owing chiefly to its blossoms suffering from 
frost more than other apples. 
The last, though one of the earliest historic apples, I shall mention is the 
Pomeroy or King’s Apple. This apple is of extreme antiquity, but very little is 
known of its early history. In Hogg’s Fruit Manual (a work most judiciously 
added by Dr. Bull to the Free Library), and from whose descriptions I have largely 
borrowed, two distinct varieties are mentioned in use nearly at the same time, but 
differing altogether in shape, flavour, quality, and colour of flesh. I take a particu- 
lar interest in this old and highly-valuable variety, because in my parish we have 
three or more very old trees still flourishing, and I was glad to see this apple 
exceedingly well shown from many parts at our late exhibition. 
The original variety of Pomeroy still bears very fine juicy and delicious fruit 
in September, but which very soon perishes, indeed last year many apples decayed 
while hanging on the tree. 
This undoubtedly would be the Pomeroy of Somerset mentioned by Hogg, 
though he puts back its season too late from October to December. Now I was 
shown, and indeed tasted, a fortnight ago a specimen of the second variety, the 
Pomeroy of Lancashire, which had been bought in the Hereford Christmas market 
under the pseudonym of the Green Blenheim. This cannot be the true Pomeroy, 
as this variety does not answer at all to the description given it by the old writers, 
neither seasonally nor structurally, and I was pleased to find in Forsyth, who 
wrote his treatise in 1810, that this is only a late variety of the true Pomeroy. 
He describes it as the Winter Pomeroy and a good baking apple, and keep- 
ing till January. I should say this might be a variety of the true Pomeroy, pro- 
miscuously crossed with the Nonpareil or one of its many varieties, as it bears a 
strong resemblance to that apple. 
The most interesting of our cider historic apples, which may be considered 
as existing now are the Dymock Red, the Royal Wilding, the Cowarne Red, the 
Skyrmes Kernel, Forest Styre, the Underleaf, the Woodcock, and the Foxwhelp. 
Of these varieties I will only briefly say that the Dymock Red is either a different 
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