THE CLASSIFICATION OF APPLES 155 



rubbed, yielding a rich aroma, seldom 

 marked with russet. 



Flesh soft, spongy, yielding easily to the touch, 

 frequently red under the skin, of fine rose- 

 like aromatic flavor. 



Core usually closed. 



In this country this would probably be 

 called the Astrachan group. Red Astrachan 

 belongs here ; also, according to Dr. Lucas, 

 White Astrachan and Wagener. 



CLASS V. PIGEONS. 



Size small to medium. 



Form spherical, somewhat elongated, not regu- 

 larly ribbed, nor entirely without ribs. 



Skin smooth, shining, lightly covered with bloom, 

 seldom showing slight russet markings. 



Flesh finely granular, medium firm, but juicy 

 and aromatic. 



Core often four-parted, sometimes open, some- 

 times closed. 



These are called Pigeon apples, or Pigeons, 

 because the bluish-looking bloom overlying 

 the skin looks somewhat like the plumage of 

 a pigeon. The fruit is considered second 

 rate in Europe, and the type seems never to 

 have gained a footing in America. Downing 

 describes Pigeon and Pigeonette, evidently 

 taking both descriptions from the English 

 pomologist Hogg. 



