KITCHEN APPLES. 143 



Golden Pearmtiin ; Scarlet Pearmain ; Dutch Mignonne ; 

 Fearn's Pippin ; Gravenstein ; Paradise Pippin ; Old 

 Nonpareil ; Ross Nonpareil ; Braddick's Nonpareil, 

 very fertile; Scarlet Nonpareil; Pitmaston Nonpareil ;^ 

 Sturmer Pippin ; Kirke's Golden Rennet ; Reinette de 

 Canada ; Skyeho.use Russet; Cornish Aromatic, of first- 

 rate quality; and the Sam Young, an excellent Irish 

 apple brought into notice by Mr. Roberston of Kilkenny. 

 The Courtpendu plat is a capital winter dessert fruit : 

 the tree is hardy and productive, and the blossom being 

 late in expanding,- it is a kind well adapted for cold situa- 

 tions. The Norfolk Beaufin is the best apple for drying 

 and preserving, making an excellent winter preserve. 



Of American apples, the best for our climate is the 

 Boston Russet. Mr. Thompson states that the tree is 

 quite hardy, very productive, and suitable for dwarf 

 training ; the fruit juicy, with a flavor between that of 

 the Rribstone and Nonpareil, and in season from Decem- 

 ber till April. The Newton, or Long Island Pippin, 

 seldom com-es to perfection in Britain. 



Kitchen Apples, 

 or such as are chiefly used for tarts or for sauce, are 

 very numerous, and the names of a few of the best can 

 only be given. .We begin with the Scottish Hawthorn- 

 den ; though the tree is liable to canker, yet it comes 

 early into bearing, and the fruit is excellent. The Cod- 

 lins may be next named, particularly the Spring Grove, 

 the Kentish or Fillbasket, the Keswick, the Dutch, and 

 the Manks. The Red Fulwood, the Nonsuch, Minshul 

 Crab, Hanwell Scouring, Cat's Head, Alexander Bra- 

 bant, AVheeler's Russet, Blenheim Orange, Ilunthouse 

 of Yorkshire, and Forman's Crewe, all are good. The 



