THE APPLE. 5 



Order 2. SCHLOTTER APPLES. 



1. The skin is never unctuous when handled. 



2. They are never covered with bloom. 



3. The form is either flat, conical, cylindrical, or tapering. 



4. The flavor is not balsamic, but mostly sweetish or sourish. 



5. The flesh is granular, loose, and mostly coarse-grained. 



Order 3. GULDERLINGE. 



1. Flavor is not balsamic, like Order 1, but spicy. 



2. Flesh is delicate, almost like that of the Reinettes. 



3. Form is conical or flat. 



4. The ribs are most prominent only around the eye. 



Class II. Rose Apples (Rosenaepfel) . 



1. They are covered with blue bloom when on the tree. 



2. The core is not unproportionately large, but often only regular. 



3. They emit a pleasant odor, at least when briskly rubbed. 



4. The skin is not unctuous when handled. 



5. They are handsomely and regularly ribbed around the eye and 

 often also out over the fruit. 



6. Flesh is tender, loose, spongy, fine-grained. 



7. They have a delicate rose, fennel, or anise flavor. 



8. They are mostly not late keepers, their good flavor terminating 

 with the same year they ripen; often only summer or fall apples. 

 Exceptions from this are the Wintercousinotten and Winterrose 

 apple families. 



9. They are mostly striped like a tulip. 



Order 1. FRUIT POINTED OR LONGISH. 

 Order 2. FRUIT GLOBULAR OR FLAT. 



Class III. Rambours (Rambouraepfel) . 



1 . They are all large, and include the largest sorts. 



2. They have mostly, or almost always, two unequal halves, i.e.; 

 one side is lower than the other. 



3. They are always ribbed around the eye; the ribs are broad and 

 prominent, and rise, irregularly and obliquely or broadly depressed, 

 the one above the other, out over the fruit. 



