122 CULTURE AND MANAGEMENT 



for cooking. When fully ripe, which is in Octo- 

 tober, the seeds may be heard to rattle, when 

 shaken. This beautiful apple will keep well 

 through the winter ; and it is held in great estima- 

 tion in the Philadelphia market." 



11. Bullock' } s pippin, or shecp^s snout. This is a 

 native of New Jersey, and is sometimes called the 

 long torn. It is in high repute, in autumn and the 

 first part of winter, for its rich and sprightly juice, 

 and is much admired when baked. 



12. Campfield, or Newark sweeting, c. " Is a 

 large sweet fruit, of a pale red colour; ripens about 

 the beginning of October, and keeps well, if care- 

 fully picked. Being a rich fruit, it is necessary to 

 mix the Harrison apple with it; in order to refine 

 the cider produced from it." 



13. Cat-head. " This is a very large, round ap- 

 ple, flattened at the ends, and deeply hollowed : the 

 stalk is short and thick, so deeply sunk as to be 

 almost imperceptible : the colour a greenish yel- 

 low, the flesh white : a good apple for cooking and 

 drying, but apt to drop frop the tree, from its 

 great weight ; and deficient in point of richness and 

 flavour." (Coxe.) 



14. Catlinc, c. A Delaware autumn cider fruit, 

 and considered a pleasant eating apple, in its sea- 

 son. The tree is very productive, arid an early 

 bearer. 



15. Carthouse, or gilpin, c. " This apple is said 

 to have been brought from Virginia. It is highly 

 esteemed for its excellence as a table apple, late in 

 the spring, and as a good cider fruit. It is a most abun- 

 dant bearer, and hangs on the tree very late in the 

 season. The tree is hardy ; of a handsome, open, 

 spreading, and vigorous growth : the fruit is small ; 

 the colour a deep red, sometimes a little streaked 

 with yellow ; the skin of a polished smoothness; 

 the form inclining to oblong. The flesh is very 

 firm, yellow, and rich ; not fit for eating until mid- 



