APPLES. 29 



side softly streaked with a clear pale red, which extends 

 only between the two widest ribs. Flesh pale greenish 

 white, crisp, and tender. Juice abundant, subacid, but 

 pleasant. 



A very good culinary apple from Michaelmas to 

 Christmas. 



52. DUTCH CODLIN. Hort. Soc. Cat. No. 175. 

 French Codlin. Forsyth, Ed. 3. No. 50. 

 Glory of the West. Of some Nurseries. 



Fruit very large, of an oblong figure, with five ribs 

 extending from the base to the crown ; the three upper 

 ones being the broadest, and the two lower ones the 

 shortest and most acute, in the manner of the Catshead. 

 Eye small and deep. Stalk short and thick. Skin 

 yellow, but, when fully ripe, of an orange colour on the 

 sunny side. Flesh white, rather dry. Juice a little 

 sugary, or subacid. 



A culinary apple from Michaelmas to Christmas. 



This apple is known in Gloucestershire, Somersetshire, 

 and some other western counties, by the name of Glory 

 of the West. The tree is not a large grower, although 

 the wood is remarkably strong. 



53. ENGLISH CODLIN. Langley. Pom. Lond. t. 74. 

 f. 3. 



Codling. Ray (1688), No. 19. 



The English Codlin is too well known in every part 

 of England to require any description of it here. It is 

 noticed only with the view of directing the attention of 

 the orchardist to it as an old and valuable apple. The 

 customary method, for at least one hundred and fifty 

 years, has been to raise the trees from suckers, and 

 truncheons, as they are called ; and in every old garden 

 where they are found they are diminutive, ill-formed, 

 unproductive, and full of disease, incrusted, as it were, 

 root and branch with the greatest of all pests, the aphis 



