90 DESCRIPTIONS 



133. RHODE-ISLAND GREENING. Plate '22, fig. 3. 

 Friiit of the medium size and greater ; sniiciicular or scarcely angular, depressed or flat- 

 tened, but nearly symmetrical. Color green and pale, niuUowed willi yellow and tinged 

 brown in the sun upon the base. Skin fair, smooth and waxy, or showing a full devel- 

 opment of clilorophyl in its texture. Stem exsert, depression moderate. Calyx small, 

 depression shallow. Flesh yellowish, firm, juicy, fine grained, and becoming tender. 

 For general purposes in New-England and New-York, it is one of the best. Keeps till 

 Marcli. Tree productive. 



134. GREEN SWEETING. 



Fruit about the medium size, elongated ; one side more developed than the other. Color 

 yellow, its cheek ornamented with a tinge of brov.'n. Stem long, exsert. Calyx large. 

 Flesh yellowish, pure, sweet, for which, along with its keeping qualities, it deserves ft 

 place in every orchard. Specimen figured, obtained at Syracuse. 



135. OLD-TOWN CRAB. 



Rather small. Color yellowish green, and marked with brown specks. Flesh sweet, crisp, 

 greenish white, juicy and sprightly. This is the Virginia Spice apple; it keeps there 

 until spring. Tree vigorous. 



136. SWEET AND SOUR. 



Fruit of the medium size, but characterized by numerous greenish ridges and whitish fur- 

 rows. The former are subacid, while the latter are insipidly sweet. The apple is of little 

 value, and unworthy of cultivation, except as a curiosity. 



137. WINTER CHEESE. 

 Fruit of the medium size; color green ; when exposed to the sun it has a red cheek. 

 Flesh tender, with a pleasant flavor. It is esteemed in Virginia, where it is principally 

 cultivated. 



138. PICKMAN. 

 Fruit rather large, round, of a light yellow color, with th" surface dotted. Flesh juicy 

 and firm, having the property of keeping well, and adapted to culinary purposes. 



