covered with russet. Flesh, firm, greenish-yellow, 

 sub-acid, good flavour. Eye, open in a small shallow 

 basin. Stem, very short in a very narrow cavity. 

 Growth, moderate ; fertile. Leaf, fairly large, very 

 dark, slightly upfolded, coarsely serrate. Origin, 

 probably English ; popular in markets in the early 

 nineteenth century. Still grown in Kentish orchards ; 

 of distinct flavour. 



GOLDEN NOBLE. Her. Pom., 23. G., Gelber 

 Edel Apfel. (Lord Clyde, Lord Stanwick, John Peel, 

 Rutlandshire Foundling.) Culinary, September to 

 January, medium, 2f by 2j, round, slightly flattened, 

 regular. Colour, clear yellow, with slight russet. 

 Flesh, tender, yellow, acid. Eye, small, closed, in a 

 shallow plaited basin. Stem, very short in a rather 

 wide slightly russet cavity. Growth, vigorous ; fertile. 

 Cooks frothily and of golden colour. Leaf, rather large, 

 little upfolded, regularly crenate, pea green. Origin, 

 uncertain : brought to notice in 1820. According to 

 Boisbunel, this is the Drap d'Or of France (not of Hogg). 

 See Revue Horticole, 1883. One of the very best cooking 

 apples for colour and flavour. Can be distinguished 

 from Queen Caroline by its closed eye. 



GOLDEN PIPPIN. Ronalds, p. 18. F., Pepin 

 d'Or ; G., Englischer Gold Pepping. (American 

 Plate, Balgone Pippin, Bayfordbury Pippin.) Dessert, 

 November to March, small, 2 by i}, oblong-round, 

 regular. Colour, golden-yellow, with slight russet. 

 Flesh, crisp, yellow, aromatic. Eye, usually closed in 

 a broad shallow slightly plaited basin. Stem, very 

 short, in a small narrow cavity. Growth, weak ; 

 fertility, moderate. Leaf, rather small, narrow, pale, 

 slightly upfolded, finely and sharply serrate. Origin, 

 English, probably dating from the early seventeenth 

 century. Imensely popular in the seventeenth and 

 eighteenth centuries, but now seldom grown. There 

 are many seedlings of this sort of doubtful distinctness. 

 Only in warm years and on light soils does it reach first- 

 class flavour. 



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