THE APPLES OF NEW YORK. 157 



Historical. Originated between 1840 and 1850 in Suffolk, England (2). 

 Awarded first-class certificate by the Royal Horticultural Society in 1873 (6). 

 It has not been disseminated much in this country and is but little known in 

 New York. 



TREE. 



Tree vigorous; branches short, moderately stout, curved, crooked. Form 

 roundish or spreading, rather dense. Tiuigs long to short, stout; internodes 

 medium or below. Bark dark brown tinged with red or partly olive-green, 

 distinctly mottled with gray scarf-skin, slightly pubescent. Lenticels rather 

 numerous, scattering, medium to small, roundish, raised, moderately con- 

 spicuous. Buds medium, rather prominent, broad, plump, obtuse to acute, 

 free, slightly pubescent. 



FRUIT. 



Fruit above medium to very large, fairly uniform in size. Form oblate 

 to roundish, rather obscurely ribbed, often elliptical, not very uniform in 

 shape. Stem short to medium, moderately thick. Cavity acuminate or some- 

 what acute, deep, wide, gently furrowed, often covered with outspreading 

 russet. Calyx- medium to rather large ; lobes partly open, broad, acute. Basin 

 moderately deep to rather shallow, medium to rather wide, somewhat furrowed 

 and wrinkled. 



Skin rather tough, decidedly roughened with capillary netted russet lines 

 and rather large russet dots, and sometimes with broken patches of russet; 

 color rather deep yellow, blushed and mottled with red and sparingly striped 

 with carmine. Prevailing effect rather dull red somewhat mingled with 

 yellow. 



Calyx tube rather long, funnel-shape. Stamens median or below. 



Core medium to small, axile; cells unsymmetrical, often seedless, irreg- 

 ularly developed; core lines clasping the funnel cylinder. Carpels broadly 

 roundish or approaching obcordate, emarginate, tufted. Seeds few, medium 

 or above, obtuse to acute, tufted. 



Flesh tinged with yellow, moderately coarse, somewhat crisp, rather tender, 

 juicy, rich, brisk subacid with something of the flavor characteristic of certain 

 russets, becoming rather mild late in the season ; good to very good in quality. 

 Excellent for cooking but at first rather too briskly acid to be desirable for 

 a dessert apple. 



Season November to March or April. 



HEREFORDSHIRE, 



REFERENCES, i. Hogg, 1884:106. 2. Lyon, Mich. Hort. Soc. Rpt., 1890: 

 292. 3. Bailey, An. Hort., 1892:241. 

 SYNONYM. HEREFORDSHIRE BEEFING (r, 3). 



A dark red subacid apple adapted for kitchen use. As fruited at the Geneva 

 Station it is rather attractive but falls below standard commercial varieties 

 in size, quality and appearance. The tree comes into bearing early and is 

 productive. It does not appear to be worthy of trial in New York state. 



Historical. Known in Herefordshire for more than one hundred years (i). 

 It is but little known in New York. 



