AROMATIC RUSSET. Her. Pom., p. 54. F., 

 Rouge aromatisee. Dessert, December to February, 

 medium, 2| by 2, round, conical, irregular. Colour 

 entirely cinnamon russet, faint red showing through. 

 Flesh, firm, aromatic, greenish white. Eye, very small, 

 closed in a shallow basin. Stem, slender in a rather 

 deep even cavity. Growth, weak ; fertile. Leaf, 

 long, slightly upfolded, little undulating, coarsely 

 crenate. Origin unrecorded, came into notice about 

 1830. A nice winter fruit, of Nonpareil flavour. There 

 is some confusion about this fruit, it is probably the 

 Aromatic Russet of Hogg, but not of Ronalds or 

 Lindley. It is possibly the Petit Barbaric of Normandy. 



Aromatic Russet : see Caraway Russet. 



ARTHUR TURNER. Culinary, October to Novem- 

 ber, large, 4 by 3^, very even. Colour, yellow with 

 brown red flush. Flesh, white, slightly acid, baking 

 very well. Eye, open in a rather wide even basin. 

 Stem, medium in a wide cavity. Growth, moderate, 

 slightly upright ; fertility good. Leaf, narrow oval, 

 grey green, little up-cupped, shallow serrate or crenate. 

 Origin, introduced by Mr. Chas. Turner, in 1914, when 

 it gained an Award of Merit. A very handsome apple, 

 which deserves cultivation for an early winter cooking 

 variety. 



ASHMEAD'S KERNEL. Ronalds, p. 32. F., Semis 

 d'Ashmead. G., Saemling von Ashmead. Dessert, 

 December to March, medium, 2j by 2j, round-square. 

 Colour, greenish-yellow, faint brown flush, covered 

 with russet. Flesh, firm, pale yellow, very aromatic. 

 Eye, closed in a fairly deep and wide basin, which is 

 slightly ribbed. Stem, variable in a deep wide cavity. 

 Growth, moderate, fertile. Leaf, rather large, oval, 

 up-folded, twisted, bi-serrate. Origin, raised by Dr. 

 Ashmead, of Gloucester, about 1720. A valuable 

 fruit for late use but a poor cropper. A larger form 

 exists known as Improved Ashmead's Kernel, q.v. 



