THE APPLE. 193 



GOLDEN BUKR. 

 Burr Knot. 



Ronalds describes this as a variety easily grown from cuttings, be- 

 cause of the knots or joints on the shoots. 



A large apple, roundish, yellow, with flush of faint red in the sun. 

 Useful for kitchen. November, December. 



GOLDEN Goss. 



Received from Western New York. Tree vigorous, upright, pro- 

 ductive. 



Fruit rather large, roundish conical, slightly ribbed, golden yellow, 

 faintly shaded in the sun with red. Flesh white, firm, juicy, mild sub- 

 acid. Good to very good. November, December. 



GOLDEN HARVEY. 

 Brandy Apple. 



An excellent, high-flavored little dessert Apple from England, of slen- 

 der growth. 



Fruit small, irregularly round. Skin rather rough, dull russet over 

 a yellow ground, with a russety red cheek. Flesh yellow, of fine tex- 

 ture, with a spicy, rich, subacid flavor. .The fruit is apt to shrivel. 

 December to April. 



GOLDEN KNOB. 



Tree vigorous, productive. 



Fruit small, roundish oblate, golden yellow, some russet and tinge 

 of red in sun. Flesh greenish white, crisp, juicy, brisk, sweet. Decem- 

 ber to March. 



GOLDEN LUSTRE. 



A culinary Apple from England. 



Fruit medium, conical, yellow, with patches and stripes of bright red 

 in the sun. Flesh pale yellow, firm, subacid. November to April. 



GOLDEN MONDAY. 



Monstow's Pepping. 



Hogg describes this as from the Berkshire orchards, as a dessert Ap- 

 ple of first-rate quality. 



Fruit small, roundish oblate, golden yellow, with crimson dots 

 in the sun. Nettings and lines of thin brown russet. Flesh yellowish 

 white, crisp, sugary, brisk, perfumed. October, December. 



GOLDEN NOBLE. 



An old English variety, valuable for cooking. Lindley describes^ it 

 as pretty large, roundish conical, bright yellow with a few small reddish 

 spots and patches of russet. Flesh yellow, tender, pleasant, subacid. 

 November, December. 



13 





