60 THE BOOK OF THE APPLE 



cooking varieties for some time past. Either as a 

 standard or a bush it succeeds, and we have some 

 grand trees of it in the latter form. They have 

 not long been planted, but they have done remark- 

 ably well, and have proved how good a thing Newton 

 Wonder is. 



Bramley's Seedling also makes a good bush on the 

 Paradise Stock, and is a good fruit. Golden Noble is 

 very highly thought of by some cultivators. It is one 

 of the most beautiful culinary apples, in colour a bright 

 golden yellow. It bears fairly well, but we find that it 

 is rather a bad apple to keep for any length of time. It 

 can be recommended, but a few trees only should be 

 planted. Warner's King and Stone's Apple, or Lod- 

 dington's Seedling, are both good, the former being a 

 very large fruit. Mere de Menage, too, is a popular 

 variety, the fruits being large and handsome, in colour a 

 dark crimson, mottled and striped ; but they are not, as 

 a rule, very abundantly produced, although the tree 

 improves in this respect as it grows older. 



From December onwards we have Sandringham, 

 Wellington (Dumelow's Seedling), Striped Beefing, 

 Northern Greening, Royal Late Cooking, Gooseberry 

 Apple, and others. The Sandringham is a large apple, 

 of good quality, hardy, and a free bearer. It has received 

 a first-class certificate from the Royal Horticultural 

 Society, and should be included in every collection, if 

 only from its value as a late keeping variety. Wellington, 

 or Dumelow's Seedling, is the cooking apple par excellence. 

 It has a sharp, acid flavour, which it retains until quite 

 late in the season. Her late Majesty, Queen Victoria, 

 was especially fond of baked Wellington apples, and 

 so long as these could be obtained (and they can be 

 had in the market as late as most culinary varieties) 

 would have no other. As a standard it succeeds best, 

 making a fine tree ; it may, however, be grown as a 



