A 



MANUAL OP BRITISH F 



APPLES 



[D. signifies that varieties so marked are to be used only for the dessert; 

 K., for kitchen purposes; and C., for cider-making. Those marked 

 K.D. are applicable either to kitchen or dessert use.] 



ADAMS' PEARMAIN, D. Large and pearniain-shaped. 

 Skin pale greenish yellow, tinged and streaked with red 

 on the side next the sun. Eye open. Stalk half an inch 

 long, obliquely inserted. Flesh yellowish, crisp, juicy, 

 and sugary, with a pleasant perfumed flavour. A very 

 handsome and excellent dessert apple. Hipe from De- 

 cember to February. 



Alexander. See Emperor Alexander. 



ALFRISTON, K. (Lord G-wydyr's Neivtown Pippin, Old- 

 dker s New}. Large, roundish, and irregularly ribbed. 

 Skin light orange next the sun, greenish yellow in the 

 shade, reticulated with russet. Stalk, short and deeply 

 inserted. Eye open, set in a deep basin. Flesh yellowish 

 white, crisp, sugary, and sharply acid. A good bearer, 

 and one of the best kitchen apples. November to April. 



American Plate. See Golden Pippin. 

 Aporta. See Emperor Alexander. 

 Arbroath Pippin. See Oslin. 

 Arley. See WyJcen Pippin. 



AROMATIC RUSSET, D. (Brown Spice, Burntisland 

 Pippin, Rook's Nest, Spice Apple}. Medium sized, 

 conical, flattened at the ends. Skin green and russety. 

 Eye small. Flesh greenish white, richly aromatic. An 

 excellent bearer. October. 



ASHMEAD'S KERNEL, D. Medium sized, roundish, and 

 compressed. Skin greenish yellow and russety, tinged 

 with brown next the sun. Eye small. Stalk short, and 



B 



