Pip Fruits: Apples 



apple, it cannot be long before it becomes one. On the Paradise stock 

 it is a most profuse bearer, its fruit is of a conical shape with clear 

 skin, and its quality is good. The plate shows a tree that has been 

 planted two years, that is, four years from the graft. In season November, 

 and December. 



Newton Wonder. In season November to May. This Apple is 

 gradually winning its way into the newer market gardens, and is likely 

 to maintain its hold. It is a useful late variety, of excellent constitution. 

 Tree of vigorous growth as a large bush or standard on the Crab; satis- 

 factory as a bush on a dwarfing stock. Fruit large to very large, round, 

 even, yellow and crimson when ripe, firm with a brisk acidity and good 

 flavour. The trees must not be severely pruned. 



Dumelow'S Seedling". Still better known as "Wellington". One of 

 the very best cooking apples in use from November to March. Very 

 heavy cropper. When given plenty of space, say 25 to 30 ft. apart, 

 well - established trees will bear an average crop of 15 to 17 bus. per 

 annum. 



Annie Elizabeth. A fine cooking apple highly esteemed in the Mid- 

 lands. In season from December to April. Fruit large, round and 

 ribbed, yellowish tinged with red. 



6. DESSERT APPLES 



The case of the dessert apples is quite different from that of the 

 culinary varieties just considered. Most culinary apples in highest favour 

 with the public are green in colour. For some reason or other a red 

 culinary apple does not sell so readily as a green one does. The chief 

 desiderata for a cooking apple are large size, good cooking, and firm enough 

 substance to stand travelling without showing too many bruises. A clear 

 skin, of course, is a desirable condition in any fruit; but manifestly surface 

 blotches in apples, the largest proportion of which is going to be peeled 

 in the cook's laboratory before coming to table, do not so clearly and 

 certainly condemn them as the slightest blemish does the dessert apple, 

 which has to present itself as a thing of beauty, and add its charms of 

 form and colour to the table decorations before becoming a willing victim 

 to the silver knife. It follows, therefore, that with dessert apples different 

 conditions apply. Large size is not a desideratum here. No one desires 

 at dessert to have a huge apple put upon his plate. Form, colour, maturity, 

 flavour, and medium size are the things desired in a dessert apple. 



It is therefore easier to find land that will produce tolerable culinary 

 apples than it is to find that in which it is worth while to plant dessert 

 varieties. 



Strong land with clayey or loamy subsoil will grow dessert apples 

 too big and without sufficient colour. Of the varieties described below, 

 the first six are those which can best lay claim to the designation of 



