THE APPLES. 103 



Fruit large, roundish, approaching conic. Skin yellow, shaded 

 and striped with bright red, and sprinkled with light dots. Stem 

 an inch long, inserted in a large, deep cavity, surrounded by 



Cenish russet. Calyx partially closed, set in a narrow, deep 

 in. Flesh yellowish, tender, juicy, sprightly sub-acid. Core 

 rather large. October to December. 



ROMAN STEM. Coxe. 



The Roman Stem is not generally known out of New-Jersey. 

 It originated at Burlington, in that State, and is much esteemed 

 in that neighbourhood. In flavour, it belongs to the class of 

 sprightly, pleasant apples, and somewhat resembles the Yellow 

 Belle Fleur. Tree very productive. 



Fruit scarcely of medium size, roundish-oblong or often 

 ovate. Skin whitish-yellow, with a faint brownish blush, 

 sprinkled with patches of small black dots, and, when ripe, 

 having a few reddish specks, unless the fruit is very fair. Stalk 

 three-fourths of an inch long, inserted in a shallow cavity under 

 a fleshy protuberance, which the farmers have likened to a 

 Roman nose, whence the name. Calyx set in a rather narrow 

 basin, with a few plaits. Core hollow. Flesh tender, juicy 

 with a rich, pleasant, musky flavour. November to March, 



RUSSET, AMERICAN GOLDEN. 



Golden Russet. Man, Ken. 

 Sheep Nose. ) r 



Bullock's Pippin. \ ' 

 Little Pearmain. 



The American Golden Russet is one of the most delicious and 

 tender apples, its flesh resembling more in texture that of a but- 

 tery pear, than that of an ordinary apple. It is widely cultivated 

 at the West, and in New-England as the Golden Russet, and 

 though neither handsome nor large, is still an universal favour- 

 ite from its great productiveness and admirable flavour. The 

 uncouth name of Coxe, Sheep-nose, is nearly obsolete, except in 

 New-Jersey, and we therefore adopt the present one, to which it 

 is -well entitled. The tree is thrifty, with upright drab coloured 

 shoots. 



Fruit below medium size, roundish- ovate. Skin dull yellow, 

 sprinkled with a very thin russet. Stalk rather long and slen- 

 der. Calyx closed, and set in a rather narrow basin. Flesh 

 yellowish, very tender, (almost melting,) juicy, with a mild, rich, 

 spicy flavour. October to January. 



The ENGLISH GOLDEN RUSSET is a sub-acid sort, much inferiour 

 to the above. 



