WINTER APPLES. 



119 



broadest at the base, next the stalk ; about three inches in di- 

 ameter, and two and a half deep. Skin dull green, becoming 

 olive green when ripe, with a faint, dull brownish blush on one 

 side, dotted with small gray specks, and with delicate russet 

 rays around the stalk. Calyx quite small and closed, set in a 

 narrow and shallow basin. Stalk half an inch long, rather 

 slender, deeply sunk in a wide, funnel-shaped cavity. Flesh 

 greenish-white, very juicy, crisp, with a fine aroma, and an 

 exceedingly high and delicious flavour. When the fruit is not 

 grown on healthy trees, it is liable to be spotted with black spots. 

 This is one of the finest keeping apples, and is in eating from 

 December to May but is in the finest perfection in March. 



122. NEWTOWN PIPPIN, YELLOW. Coxe. Thomp. 



The Yellow Newtown Pippin strongly resembles the forego- 

 ing, and it is difficult to say which is the superiour fruit. The 

 Yellow is handsomer, and has a higher perfume than the Green, 

 and its flesh is rather firmer, and equally high flavoured ; while 

 the Green is more juicy, crisp, and tender. The Yellow New- 

 town Pippin is rather flatter, measuring only about two inches 



-~ 



Y 



Fig. 46. Yellow Newtown Pippin. 



deep, and it is always quite angular projecting more on one 

 side of the stalk than the other. When fully ripe, it is yellow, 

 with a rather lively red cheek, and a smooth skin, few or none of 

 the spots on the Green variety, but with the same russet marks 

 at the stalk. It is also more highly fragrant before, and after, it 

 is cut than the Green. The flesh is firm, crisp, juicy, and with 

 a very rich and high flavour. Both the Newtown pippins grow 



