FRUITS. VARIETIES AND CULTURE. 349 



covered with a marbling of red, and sprinkled with 

 prominent yellow dots; calyx small, closed, and set in 

 a narrow basin ; stalk very short, thick, in a deep, narrow 

 cavity ; flesh yellowish-white, tender, juicy, with a rich, 

 slightly sub-acid flavor. A fine native variety. Treo 

 thrifty, and less infested with woolly aphis than many 

 others. Ripens in September. 



Byers, Buckingham, Batchclor, This very popular 

 apple is known by fifteen or twenty names. Fruit large 

 to very large ; a little oblate in form, narrowing toward 

 the eye; skin rich yellow, nearly covered with bright red, 

 dark crimson on the side exposed to the sun, sprinkled 

 with white specks ; calyx small, open, in a rather deep 

 basin ; stalk very short and fleshy, inserted in a moder- 

 ate sized cavity, which is russeted ; flesh white, tender, 

 fine grained, juicy and rich, of a sub-acid flavor. Ripens 

 in October. A splendid fruit. 



WINTER VARIETIES. 



Walker's Yellow, Large, oblong or oval; skin yel- 

 low, with a slight blush to the sun ; stem short, and set 

 in a deep cavity; calyx large, open, in a small basin; 

 flesh white, of firm texture, and acid flavor. Raised by 

 George Walker, Esq., of Pulaski Co., Georgia, where it 

 ripens in October, and keeps until February. A fine 

 Southern variety. 



Cllllasaga* Large, regular, and a little conical; skin 

 yellow, and nearly covered with crimson ; calyx small, in 

 a moderate basin ; stem short and fleshy ; flesh yellow, 

 tender and juicy, of a fine aromatic flavor. Ripens in 

 October. A first rate variety, a seedling from the Horse 

 Apple, by Miss Ann Bryson, of 1ST. C. 



Summeronr, or Mckajack, Fruit large to very large, 

 of an oblate form; color a yellow ground, striped with 



