P Y R 



P Y R 



Blundixl, which is good for cider ; the Green 

 Pcarinain, which is also proper tor that liquor ; 

 the Havers's Monster, the Hay's tine large 

 baking Apple ; the Hertfordshire Under-leuf, 

 which is fine for cider; the Hughes's New Gold- 

 en Pippin, the June Keeping, the Kipling's 

 Pippin, the Kirke's Incomparable ; the Kitchen 

 Rennet, good for baking; the Lancashire House- 

 wife, useful in the same way ; the Large Yellow 

 Pippin, the Large Golden Pippin, good for eat- 

 ing, sometimes known by the name of Baker's 

 Gulden Pippin ; the Lartre Apple Williamson, 

 the Lawman's j the Lincolnshire Rennet, proper 

 for baking; Lord Islay 's Pippin, the Neal's Sum- 

 mer Kentish; the New England, good for baking; 

 the New York Pippin, the Nutmeg, the Orge- 

 line, or Orjeline; the Oxhead Pearmain, esteem- 

 ed for eating, also known by the name of 

 Earl of Yarmouth's Pearmain; the Pie Pie, the 

 Pine-Apple Russet, the Pipy Russet ; the Poni- 

 philia, esteemed for eating ; the Queen's Pear- 

 main, the Red- fleshed Be-aufin, the Red Vacan, 

 the Ronald's Queen Charlotte; the Robine, good 

 for baking; the Royal Wilding, proper for cider ; 

 the Scarlet Pearmain, the Sheppard's Russet, the 

 S. «;rian Crab, the Sir Charles Wager's, the 

 Spu, the Stout Buckland ; the Striped Beau fin, 

 whicn is good for baking ; the Stubbard ; the 

 Sty-re, proper for cider; the Summer Redstreak, 

 which is also used in the same way ; the Summer 

 Pippin, the Summer Russet ; the Summer Col- 

 man, which is good for baking ; the Summer 

 Majetin, the Ten Shillings, the Tom Two Years 

 Old ; the Transparent Codlin, esteemed for 

 baking; the Virgin ; the White Pippin, good for 

 eating ; the White Sour, the Welch Lemon 

 Pippin, the Whykins's Pippin, the Wine Sop ; 

 the Winter Redstreak, esteemed for cider ; the 

 Winter Colman, good for baking ; the Winter 

 Broading, also proper for baking; the Winter 

 Majetin, and the Yellow Buckland. 



The sorts of apples advised for a small gar- 

 den are the following: The Juneting, the Golden 

 Pippins, the Nonsuch, the Ribston Pippin, the 

 Nonpareils, the Queen's Apple, the Sykehouse, 

 the Golden Rennet, the Aromatic Pippin, the 

 Gray Leadington, the Scarlet Pearmain, the Le- 

 mon Pippin, the Pomme Grise, the French 

 Crab, and different sorts of Russetins and Cod- 

 lins, for baking. 



There are other varieties and sub-varieties 

 that may be equally valuable with many of 

 the above. 



The third is a tree which, when it blossoms in 

 perfection, is highly ornamental. It blossoms 

 about the end ot April or beginning of May. 

 The flowers are large, of a pale red when open, 



and semi-double ; the buds are of a much deeper 

 hue. The fruit is sparingly produced, and of 

 little value. It is probably a native of China. 



The fourth species has a strong woody stem, 

 sending out many side-branches, and covered 

 with a smooth brown bark. The leaves are 

 shaped like those of the cherry-tree; are of a 

 deep green on their upper side, hut paler on 

 their under, slightly serrate, and on long foot- 

 stalks. The flowers come out in bunches from 

 the side of the branches on long slender pe- 

 duncles ; the petals are white, and shaped like 

 those of the first sort, appearing in April ; and 

 are succeeded by roundish fruit, about the size 

 of large Duke cherries, changing to a yellowish 

 colour variegated with red, of a very austere 

 taste, decaying like the fruit of the Medlar, and 

 then more palatable. It is supposed to be a na- 

 tive of Siberia. There are varieties in the size 

 of the fruit. 



The fifth has the umbel on smooth peduncles. 

 The calyxes are smooth on the outside ; to men- 

 tose within : the leaves like those of the Apple, 

 but more smooth, and more finely serrate, longer 

 and narrower, and cut into acute angles on their 

 sides. The flowers have a fragrant odour. It is 

 a native of America, where the inhabitants plant 

 them for stocks to graft apples upon. It flowers 

 here in May. 



The sixth species is a low crooked and dis- 

 torted tree, covered with a brown bark, and 

 much branched. The leaves are roundish or 

 ovate, entire, above dusky green, underneath 

 whitish, on short petioles. The flowers large. 

 Corolla pale red or white. The calyx spreading, 

 serrate, the length of the corolla. The fruit a 

 pome, varying in shape in the different varieties 

 — globular, oblong or pear-shaped. It is sup- 

 posed anative of Austria &c; flowering in May 

 and June. 



There are the following varieties : — The Pear 

 Quince, with oblong-ovate leaves, and an ob- 

 long fruit lengthened at the base ; the Apple 

 Quince, with ovate leaves and a rounder fruit ; 

 the Portugal Quince, with obovate leaves, and 

 an oblong fruit which is more juicy and less harsh 

 than the others, and therefore the most valuable. 



The Quince is a very beautiful tree when m 

 flower, as well as when the fruit is ripe in the 

 autumn, and was cultivated in this country at a 

 very earlv period. According to Mr. Forsyth, 

 " the best sort for planting in the fruit-garden is 

 the Portugal, being the fittest for baking or 

 stewing. It is of a fine purple colour when 

 dressed, and is much better for marmalade than 

 any of the other sorts. The oblong kind, 

 and the Apple Quince, are also planted," he says 



