6 SYSTEMATIC POMOLOGY. 



4. They are always broader than high, and often only apparently 

 high (elongated) in form. 



5. The flesh is loose, coarse-grained, and often very pleasant. " 



Order 1. CORE WITH WIDE CELLS. 

 Order 2. CORE WITH NARROW CELLS. 



Class IV. Reinettes (Reinetteri). 



1. The flesh is fine-grained, delicate, crisp, firm, or so delicate as 

 to be tender. 



2. They are mostly the ideal of a handsomely shaped apple, be- 

 cause the convexity or bulge from the middle of the apple toward the 

 calyx is similar to that of the stem, or does not strongly differ. 



3. The surface is always covered with gray dots, has russety 

 patches, or is completely covered with russet. 



4. Only rarely are they unctuous when handled, the chief excep- 

 tion, e.g., is the Edelreinette. 



5. Only these have the rich, high, spicy, sugary, subacid ^flavor, 

 which is called the Reinette flavor. 



6. More than all other apples these shrivel very readily, and 

 hence, must, of all apples, hang longest on the tree. 



7. The really sweet, but yet spicy apples, are classified among the 

 Reinettes by their form, russety markings, and their delicate or firm 

 flesh. 



8. Delicate, firm, crisp flesh brings also into this class apples 

 which cannot of themselves form a distinct class, e.g., the Pippins. 



Order 1. ONE-COLORED REINETTES (Einfarbige Reinetteri). 



1 . The ground-color is uniform, and ranges from green to the most 

 beautiful golden yellow. 



2. The sunny side has no conspicuous coloring or rusty markings, 

 and only the exposed specimens have slight tinges of red. 



3. The russet covering is entirely wanting, and often only slight 

 traces of russet streaks or stripes. 



Order 2. RED REINETTES (Rothe Reinetteri). 



1. The same as the one-colored or self-colored Reinettes, but with 

 red on sunny side; the red color, which is pure and not mixed with 

 russet, is its characteristic. 



