THE APPLE. 



147 



apples, in the estimation of the English connoisseurs, as it unites 

 the qualities of small size, fine form, and colour, with high flavour 

 and durability. It is a very old variety, being mentioned by 

 Evelyn, in 1660, but it thrives well in many parts of England 

 still. The Golden Pippin has never become popular in this 

 country, either because the taste here, does not run in favour 

 of small apples, with the high, sub-acid flavour of the Golden 



Pippin, and other favourite 

 English sorts, or because 

 our Newtown pippins, 

 Swaars, and Spitzenburghs, 

 etc., are still higher fla- 

 voured, and of a size more 

 j admired in this country. 

 The Golden Pippin is not 

 a very strong grower, and 

 is rather suited to the gar 

 den than the orchard, with 

 us. 



Fruit small, round, and 

 regularly formed. Skin 

 gold colour, dotted with 

 gray, russety dots, with also 

 obscure white specks imbedded under the skin. Stalk nearly 

 an inch Icjpg, slender. Calyx small, and set in a regular, shallow 

 basin. Flesh yellowish, crisp, rather acid, but with a rich, 

 brisk, high flavour. A great bearer, but requires a strong, deep, 

 sandy loam. November to March. Does not succeed well 

 here. 



There are many varieties of the English Golden Pippin, dif- 

 fering but little in general appearance and size, and very little 

 in flavour, from the old sort, but of rather more thrifty growth ; 

 the best of these are Hughes', and Kirke's new Cluster Golden 

 Pippins. 



GRANDFATHER. 



Fruit large, roundish, oblate, inclining to conic, somewhat 

 -angular. Skin whitish, marbled, striped, splashed, and shaded 

 with crimson. Stalk short, inserted in a very deep cavity, sur- 

 rounded by russet. Calyx small, closed, set in a small deep, 

 abrupt basin, surrounded by prominences. Flesh white, tender, 

 juicy, pleasant, sub-acid flavour. October. 



Golden 



