THE APPLE. 15 



or Hybrid Calvilles); partly longish conical or cylindrical (true 

 Gulderlings). 



Skin: Smooth, often somewhat russeted, mostly yellowish green 

 and greenish yellow, seldom colored. 



Flesh: Delicate, almost Reinette-like, quite firm, sweet, vinous, 

 or predominantly sweet and spicy. 



Core: Open, with slit cells or axis much open. 



Orders and Suborders as in Class I. 



Class IV. Rose Apples (RosenaepfeT) . 



Form: Size small, medium and large, with gentle prominences 

 around the eye and partly out over the fruit; form mostly regular, 

 often longish and globular. 



Skin: Smooth and delicate with bloom, shining when rubbed and 

 by handling, of spicy fragrance, seldom with traces of russet. 



Flesh: Soft, loose, sometimes spongy, yielding easily to pressure, 

 often stained red beneath skin, of delicate spicy, fennel, or rose-like 

 flavor. 



Core: Usually closed ; axis often hollow. 



Orders and Suborders as in Class I. 



Class V. Pigeons (Taubenaepfel) . 



Form: Small and medium, not ribbed or not regularly ribbed, 

 longish conical. 



Skin: Smooth, shining, delicate, with delicate bloom, rarely with 

 traces of russet. 



Flesh: Fine-grained, quite firm, and yet marrowy, juicy, and spicy. 



Core: Often four-celled, sometimes open, sometimes closed. 



Orders and Suborders as in Class I. 



Class VI. Pound Apples (Pfundaepfel, Rambouraepfel) . 



Form: Large, and very large, of quite irregular form, sometimes 

 flat round, sometimes longish, one half smaller than the other; mostly 

 with isolated, broad, flat prominences extending out over the fruit. 



Skin: Smooth and shining; firm, often tough; rarely traces of 

 russet. 



Flesh: Coarse-grained, loose, mostly with predominating acid and 

 but slightly spicy. 



Core Cells: Mostly very large and open, but sometimes closed and 

 with hollow axis. 



Orders and Suborders as in Class I. 



