28o The Apples of New York. 



Reinettes does not show tliat they have any constant characters 

 which are in any way pecuHar to themselves. Diel gives the follow- 

 ing eight characters by which Reinettes can be recognized.^ 



" I. They have a fine-grained, delicate, crisp, firm flesh. 



" 2. They are mostly the ideal of a handsomely shaped apple ; in 

 them the convexity or bulge of the middle of the apple towards the 

 eye is the same as that towards the stalk, or not much different. 



" 3. They are all gray dotted, or have russety patches, or com- 

 pletely covered with russet. 



" 4. They have rarely an unctuous skin. 



" 5. They have all the rich, aromatic, sugary, and brisk flavor, 

 which is calkd the Reinette flavor. 



" 6. They decay very readily, and must, of all apples, hang longest 

 on the tree. 



" 7. The really sweet and at the same time aromatic apples belong 

 to the Reinettes, only as regards their shape, their character, and 

 their fine and firm flesh. 



" 8. Apples with fine, firm, crisp flesh, which cannot of themselves 

 form a distinct class ; for instance, the Pippins belong to this class." 



This classification of Diel is evidently an arbitrary one and differs 

 in spirit at least from the conception of Leroy that the Reinettes 

 represent one family descended from a single original variety. 



REINETTE PIPPIN. 



References, i. Downing, 1869:332. 2. Leroy, 1873:724. £g. 3. Powell 

 and Fulton, U. S. B. P. I. Bui, 48:54. 1903. 4. Beach and Clark, AT. Y. Sta. 

 Bui., 248:140. 1904. 



Synonyms. Reinette Pepin (2). Reinette Pippin (2). 



Fruit pretty uniform in size but often a little unsymmetrical with 

 sides unequal. It is green in autumn but eventually becomes 

 more or less tinged with pale yellow. It is an uncertain keeper in 

 storage. It sometimes keeps well till midwinter but it often shows 

 a high rate of loss during November. Early November is the 

 common commercial limit for handling this variety in ordinary 

 storage, although its season extends from October to March. The 

 com,niercial limit in cold storage appears to vary from February first 



■Warder, 1867:370. 



