P Y R 



P Y R 



'Itic Spanish Onion, wliich is a handsorne 

 rountl apple of a russet colour, with a dull red 

 towards the sun. This apple, which is ralher 

 below the middle size, is very good for the 

 dessert, keeping till March. 



The Sharp's Russet, which is below the mid- 

 dle size, of a brownish-red colour towards the 

 sun, and a pale green on the other side. It is 

 shaped like the frustum of a cone; is of a pretty 

 gijod flavour, and keeps till May. 



The Spencer's Pippin, which is a middle- 

 sized apple, of a yellowish colour, with many 

 dark spots, being a baking apple, and keeping 

 till the middle of May. 



The Tankerton, which is a conical-shaped 

 yellow apple, with sometimes a little blush to- 

 wards the sun. It is an excellent sauce apple, 

 and bakes well, being of an agreeable taste, but 

 too large for the table. It will keep till February, 



The Transparent Apple, which was intro- 

 duced from St. Petersburg; but is more curious 

 than useful : a tree or two, therefore, will be 

 sufficient for a garden. It ripens in September 

 and October. 



The Trevoider Rennet, which is a small hand- 

 some nisset-colourcd apple, of an excellent fla- 

 vour, and will keep till Alay. 



The White Corpendu, which is a middle- 

 sized long- shaped apple, of a yellowish colour. 

 It is a good eating apple, and ripens in January. 



The Ward Apple, which is a beautiful flat- 

 shaped apple, rather below the middle size, of 

 a tine red towards the eye, and of a yellowish- 

 green towards the footstalk. It is a sharp-fla- 

 voured fruit, and keeps till June. 



The Wheeler's Russet, which is of middling 

 size, the flesh firm, and of a quick acid flavour; 

 it is an excellent kitchen fruit, and keeps long. 

 It ripens in October. 



The Wine Russet, which is a middle-sized 

 conical-shaped apple, of a dark russet colour, 

 and sharp flavour. It keeps till the latter end of 

 April. 



The Wheeler's Extreme, which resembles the 

 Pomme Grise, and is about the size of a Non- 

 pareil. It is a flat-shaped apple, beautifully 

 clouded with red on a yellowish-russet ground ; 

 is of an excellent flavour, and keeps till April. 



The White Must, which is a middle-sized 

 iiandsome apple, of a greenish-yellow colour, 

 with a little red towards the sun ; the flavour is 

 rather tart, but agreeable. It is ripe in January. 



The Whitniore Pippin, which is a good-sized 

 handsome apple, streaked with red towards the 

 sun, and of a pale yellow on the other side. It 

 has firm flesh, of a tolerably good flavour, and is 

 in eating from November to the latter -end of 

 April, or later. 



The Wiltshire Cat's-head, which is a large 

 handsome apple, red towards the sun, and 

 green on the other side. It is a very fine baking 

 apple, and of a good flavour, being ripe in Ja- 

 nuary. 



The Winter Pearmain, or Herefordshire Pear- 

 main, w hich is of a fine red next the sun, and 

 striped with red on the other side; the flesh is 

 juicy, and stews well. It is fit for use in No- 

 vember, and if properly managed will keep till 

 the latter end of March. 



The Winter Pomroy, which is a pretty large 

 conical-shaped apple, of a dark-green colour, 

 a little streaked with red towards the sun. The 

 coat is rather tough. It is a good baking ap- 

 ple, keeping till January. 



The Winter Box Apple, w hich is a middle- 

 sized fruit, of a light-green colour, and keeps 

 till February. 



The Woodcock, which is a good-sized ap- 

 ple, of a dark-red next the sun, and paler, with 

 a little mixture of yellow, on the other side. It 

 is ripe in January, and keeps till March, being 

 a good cider apple. 



The Wright's Nonpareil, which is a Salopian 

 apple, benig agreat bearer, of a good size, and 

 a httle flatted. It is a good kitchen apple, and 

 keeps till June. The tree is smaller in size than 

 most other apple-trees. 



The Yorkshire Greening, which is a good- 

 sized flatted apple, of a dull-red colour, with a 

 little green towards the eye. It keeps till Au- 

 gust, or often later. 



To these the following list has been subjoin- 

 ed, of useful Apples, for different purposes : 



The Aged Pippin ; the Aromatic Broadinff, 

 which is sometimes known by the title of the 

 Summer Broading; the Autumn Pearmain; the 

 Barcelona Pearmain, the Beaufin, which' are 

 good for baking, and sometimes known by the 

 names of the Lincolnshire Beaufin, the York- 

 shire Beaufin, and the Norfolk Bcefin ; the Black 

 Moor, which is good for cider ; the Bontradue, 

 the Cawood Timely, which is good for eatino ; 

 the Chardin's Sans-pareil, which is good tor 

 eating; the Chester Pearmain; the Costard, 

 which IS proper for cider ; the Cotton Pippin, 

 the Covadies, the Darling Pippin, the Derby- 

 shire Crab, the Devonshire Buckland, the Dou- 

 ble-blossom Scarlet Crab, the Dowsen's, the 

 Dutch Paradise; the Early Nonpareil, also good 

 for eating; the Everlasting Hanger, which is 

 good for cider; the Eyer's Greening, also good 

 tor baking ; the Frank Ranibour, the Frazer's, 

 the French Pippin, the French Paradise; the 

 Gennet Moyle, good for cider; the Golden 

 Doucet, the Golden Noble, the Golden Lustre 

 the Gray Noble, the Gray's Pippin ; the Green 



