THE APPLE. 89 



qualities which constitute a high flavoured dessert apple, to 

 which it combines the quality of long keeping without the 

 least shrivelling, retaining its high flavour to the last. It is 

 very largely raised in New- York and New-Jersey for expor- 

 tation, and commands the highest price in Covent Garden 

 Market, London. This variety is a native of Newtown, Long 

 Island, and it requires a pretty strong, deep, warai soil, to 

 attain its full perfection, and in the orchard it should be well 

 manured every two or three years. For this reason, while it 

 is planted by acres in orchards in New- York and the Middle 

 States, it is rarely raised in a large quantities or with much 

 success in New-England. On the Hudson, thousands of barrels 

 of the fairest and richest Newtown pippins are constantly 

 produced. The tree is of rather slender and slow growth, 

 and even while young, is always remarkable for its rough bark. 

 Fruit of medium size, roundish, a little irregular in its out- 

 line, caused by two or three obscure ribs on the sides — and 

 broadest at the base, next the stalk ; about three inches in dia- 

 meter, and two and a half deep. Skin dull green, becoming 

 olive green when ripe, with a faint, dull brownish blush on one 

 side, dotted with small gray specks, and with delicate russet 

 rays around the stalk. Calyx quite small and closed, set in a 

 narrow and shallow basin. Stalk half an inch long, rather 

 slender, deeply sunk in a wide, funnel-chapel cavity. Flesh 

 greenish-white, very juicy, crisp, with a fine aroma, and an ex- 

 ceedingly high and delicious flavour. When the fruit is not 

 grown on healthy trees, it is liable to be spotted with black spots. 

 This is one of the finest keeping apples, and is in eating from 

 December to May — but is in the finest perfection in March, 



Newtown Pippin, Yellow. Coxe. Thomp. 



The Yellow Newtown Pippin strongly resembles the forego- 

 ing, and it is diflBcult to say which is the superior fruit. The 

 Yellow is handsomer, and has a higher perfume than the Green, 

 and its flesh is rather firmer, and equally high flavoured ; while 

 the Green is more juicy, crisp, and tender. The Yellow New- 

 town Pippin is rather flatter, measuring only about two inches 

 deep, and it is always quite oblique — projecting more on one 

 side of the stalk than the other. When fully ripe, it is yellow, 

 with a rather lively red cheek, and a smooth skin, few or none of 

 the spots on the Green variety, but with the same russet marks 

 at the stalk. It is also more highly fragrant before, and after, it 

 is cut than the Green. The flesh is firm, crisp, juicy, and with 

 a very rich and high flavour. Both the Newtown pippins grow 

 alike, and they are both excellent bearers. This variety is 

 rather hardier and succeeds best in the Eastern States. We 

 have kept the fruit until the 4th of July. 



