APPLES. 97 



Fruit large, broad at the base, enlarged in the middle, 

 and narrowed at the crown, about three inches and three 

 quarters in diameter, and nearly three inches deep, its 

 form being rather flat than oblong. Eye rather small, 

 with a long, closed calyx, placed in a narrow, and rather 

 deep, unequally plaited basin. Stalk very short, deeply 

 inserted in a widely formed hollow. Skin dull yel- 

 lowish green, nearly covered with a somewhat thick 

 grey russet, tinged with a little orange-brown on the 

 sunny side. Flesh firm, greenish white, with a tinge 

 of yellow. Juice saccharine, with a good deal of acid, 

 and a slight aromatic flavour. 



A culinary apple from November till May. 



This is the Royal Russet of the London markets ; 

 but several other Russets go by this name in different 

 parts of England. What is understood in many parts 

 of the country as the Royal Russet, is described under 

 the name of Old Royal Russet, which may serve to 

 distinguish it from the present one. 



186. SAM YOUNG. Hort. Trans. Vol. iii. p. 324. 

 and 454. Pom. Mag. t. 130. 



Irish Russet. Hort. Soc. Cat. 985, according to the 

 Pom. Mag. 



Fruit of a smallish size, somewhat globular, flattened, 

 about one inch and three quarters deep, and two inches 

 and a half in diameter. Eye remarkably wide and open, 

 in a broad depression. Stalk short. Skin bright 

 yellow, with minute brown spots, and a considerable 

 quantity of russet, especially round the stalk; in some 

 specimens red on the sunny side, usually cracking. 

 Flesh inclining to yellow, mixed with green ; tender, 

 and melting. Juice plentiful, sweet, with a delicious 

 flavour, scarcely inferior to that of the Golden Pippin. 



An Irish dessert apple, of high reputation, ripe in 

 November, and will keep good for two months. 



The merits of this very valuable apple were made 



H 



