APPLES. 1G5 



Orgeline. See Oslin. 

 Orglon. See Oslin. 

 Original Pippin. See Oslin. 

 Ortley. See Woolman's Lony. 



OSLIN (Orglon; Orgeline; Arbroath Pippin; Original Pippin: 

 Mather Apple; Golden Apple; Bur-Knot ; Summer Oslin). Fruit, 

 medium sized, two inches and a half wide, and two inches high ; 

 roundish oblate, evenly and regularly formed. Skin, thick and mem- 

 branous, of a fine pale yellow colour, and thickly strewed with brown 

 dots ; very frequently cracked, forming large and deep clefts on the 

 fruit. Eye, scarcely at all depressed, closed, with broad, leafy, con- 

 vergent segments, some of which are reflexed. Stamens, marginal or 

 mt-dian ; tube, funnel-shaped. Stalk, short and thick, inserted in a 

 very shallow cavity. Flesh, yellowish, firm, crisp, and juicy, rich and 

 sweet, with a highly aromatic flavour, which is peculiar to this apple 

 only. Cells, round ; axile. 



A dessert apple of the highest excellence ; ripe in the end of August, 

 and continues during September, but does not last long. Nicol says, 

 " This is an excellent apple ; as to flavour it is outdone by none but the 

 Nonpareil, over which it has this advantage, that it will ripen in a 

 worse climate and a worse aspect." The tree is a free grower, of an 

 upright habit, and an excellent bearer, but it is subject to canker as it 

 grows old. The branches are generally covered with a number of knobs 

 or burrs ; and when planted in the ground these burrs throw out 

 numerous fibres which take root and produce a perfect tree. 



This is a very old Scotch apple, supposed to have originated at Arbroath ; or to 

 have been introduced from France by the monks of the abbey which formerly 

 existed at that place. The latter opinion is, in all probability, the correct one, 

 although the name, or any of the synonymes quoted above, are not now to be met 

 with in any modern French lists. But in the " Jardinier Fran9ois," which was 

 published in 1651, I find an apple mentioned under the name of Orgeran, which is 

 so similar in pronunciation to Orgeline, I think it not unlikely it may be the same 

 name with a change of orthography, especially as our ancestors were not over- 

 particular in preserving unaltered the names of foreign introductions. 



OSTERLEY PIPPIN. Fruit, rather below medium size, two inches 

 and a half wide, and two inches and a quarter high ; roundish, flattened 

 at the base and apex. Skin, yellowish green, strewed with thin russet 

 and russety dots on the shaded side, but washed with thin red, and 

 strewed with russety specks on the side next the sun. Eye, large and 

 open, with short stunted segments, set in a wide and shallow basin. 

 Stalk, half an inch long, inserted in a wide and rather shallow cavity, 

 which is lined with thin russet. Flesh, greenish yellow, firm, crisp, 

 rich, juicy, and sweet, with a brisk and aromatic flavour, somewhat 

 resembling, and little inferior to the Ribston Pippin. 



A handsome and very excellent dessert apple ; it is in use from 



