THE APPLES OF NEW YORK. 223 



NEWARK PIPPIN. 



REFERENCES, i. Coxe, 1817:133. fig. 2. Btiel, N. Y. Bd. Agr. Mem., 1826: 

 476. 3. Downing, 1845:121. 4. Thomas, 1849:183. 5. Elliott, 1854:149. 6. 

 Hooper, 1857:63. 7. Warder, 1867:690. fig. 8. Downing, 1869:285. 



SYNONYMS. French Pippin (2, 3, 4, 5, 6, 8, of East New Jersey i). Yellow 

 Pippin (i, 3, 5, 8). 



This is an apple of the Fall Pippin group, of good size, attractive yellow 

 color and excellent quality. It is easily known by the crooked, irregular 

 growth of the tree and the drooping habit of the branches (3). Coxe's descrip- 

 tion of this variety (i) is here given. 



" Called the French Pippin in East-Jersey ; and in other places denominated 

 the yellow Pippin: this apple, on young trees, is sometimes large; it is usually 

 above the middling size; the form is oblong full, even and fair, hollowed 

 at both ends the skin has a greenish cast, turning yellow when fully ripe, 

 with clouds of small black dots the flesh is firm, very rich, juicy, and highly 

 flavored; in taste and color like the yellow flesh of a pear: it is the finest 

 early winter apple of the Middle States, and continues in full perfection until 

 the maturity of the Newtown Pippin ; it is also a much admired cider apple, 

 and an abundant bearer, but apt to drop early in the autumn: the tree is of 

 an irregular growth, the branches crooked and drooping, requiring great at- 

 tention to pruning, which, when properly done, may be made conducive to 

 the improvement of the natural growth its excellence will remunerate any 

 expense in rearing the tree, in the best form to promote its growth." 



Historical. Newark Pippin is an old variety which appears to have been 

 well known in portions of New Jersey a century ago (i). It was being cul- 

 tivated by some fruit growers in New York early in the last century and was 

 highly esteemed for table use and for cider (2). Downing calls it unprofit- 

 able (8). Notwithstanding the excellence of its fruit it appears to have 

 become nearly obsolete in this state. 



FRUIT. 



Fruit above medium to rather large, pretty uniform in shape and size. 

 Form roundish oblong to oblong, often somewhat elliptical or obscurely 

 angular. Stem rather long, moderately slender. Cavity acute to acuminate, 

 rather wide, deep, sometimes faintly russeted. Calyx large, open or sometimes 

 closed. Basin large, wide, abrupt, deep, somewhat furrowed. 



Skin smooth or slightly roughened with capillary russet lines, slightly 

 waxy, moderately thin, tough, greenish, eventually developing a rich yel- 

 low tone. Dots numerous, varying from minute to rather large, rather 

 conspicuous. Prevailing effect yellow. 



Calyx tube large, wide, cone-shape or approaching funnel-form. Stamens 

 median to basal. 



Core large, abaxile to nearly axile ; cells pretty symmetrical, open or closed ; 

 core lines clasping. Carpels broadly roundish to oval, mucronate, tufted. 

 Seeds numerous, short, wide, medium or below, plump, rather light brown. 



Flesh rather deeply tinged with yellow, tender, rather fine-grained, breaking, 

 rich, juicy, subacid, aromatic, sprightly, very good to best for either dessert 

 or culinary use. 



