KEPUBLICAN PIPPIN. 



Size Large, 21 to 3 inches long, by 31 to 4 inches in width. 



Farm Oblate. 



Skin Striped with red on a mottled reddish ground, and when not exposed to 



the sun, of a greenish yellow with a few large gray dots. 

 Stem About an inch long, slender for so large a fruit, inserted in a narrow, 



rather deep cavity, which is sometimes a little russetted, the russet patch 



diverging in rays. 

 Calyx With small or narrow segments, closed, and set in a moderately deep 



basin. 



Core Small. 



Seed Brown, large, broad, plump. 

 Flesh Yellowish-white, tender. 



Flavor Pleasant and peculiar, resembling somewhat that of Walnuts. 

 Maturity September, October. 

 Leaf Broad, dark green, somewhat plaited or rugose, serrate, under side 



glareous with reddish veins. 

 Wood Dark reddish brown. 



HISTORY, ETC. 



A native of Pennsylvania. The original tree was discovered in the woods 

 near Muncy, Lycoming County, in 1796, by George Webb, by whom it was 

 extensively propagated. The tree is still standing in its original locality, and in 

 vigorous health. Scions were sent to England in 1827, to J. H. Lewis, Esq., of 

 East Farleigh, Kent, who now has trees of it bearing. On the authority of Dr. 

 Kittee, of Lycoming County, "it is fit for cooking the last of July. For drying 

 it cannot be surpassed, cooking to a fine pulp in a very short time. In the green 

 state it cooks well, and has a delicious flavor. The tree grows vigorously on any 

 soil, but does not bear well on limestone land. It has a crop every year." 



This variety is cultivated to some extent in the vicinity of Westchester, in 

 this State, where it sustains its high character. 



