90 DESCRIPTIONS 



133. RHODE-ISLAND GREENING. Plate 22, fig. 3. 



Fruit of the medium size and greater ; snbcircular or scarcely angular, depressed or flat- 

 tened, but nearly symmetrical. Color green and pale, mellowed witli yellow and tinged 

 brown in the sun upon the base. Skin fair, smooth and waxy, or showing a full dcvel 

 opment of chlorophyl in its texture. Stem exsert, depression moderate. Calyx small, 

 depression shallow. Flesh yellowish, firm, juicy, fine grained, and becoming tender. 

 For general purposes in New-England and New-York, it is one of the best. Keeps till 

 March. Tree productive. 



134. GREEN SWEETING. 



Fruit about the medium size, elongated ; one side more developed than the other. Color 

 yellow, its cheek ornamented with a tinge of brov/n. Stem long, exsert. Calyx large. 

 Flesh yellowish, pure, sweet, for which, along witii its keeping qualities, it deserves a 

 place in every orchard. Specimen figured, obtained at Syracuse. 



135. OLD-TOWN CRAB, 



Hather small. Color yellowish green, and marked with brown specks. Flesh sweet, crisp, 

 greenish white, juicy and sprightly. This is the Virginia Spice apple; it keeps there 

 until spring. Tree vigorous. 



136. SWEET AND SOUR. 



Fruit of the medium size, but characterized by numerous greenish ridges and whitish fur- 

 rows. The former are subacid, while the latter are insipidly sweet. The apple is of little 

 value, and unworthy of cultivation, except as a curiosity. 



137. WINTER CHEESE. 

 Fruit of the medium size; color green ; when exposed to the sun it has a red cheek. 

 Flesh tender, with a pleasant flavor. It is esteemed in Virginia, where it is principally 

 cultivated. 



138. PICKMAN. 

 Fruit rather large, round, of a light yellow color, with thi; surface dotted. Flesh juicy 

 and firm, having the property of keeping well, and adapted to culinary purposes. 



