THE APPLE. — ITS CLASSIFICATION. 9 



felongated. — ^^5. They have all a loose, coarse-grained, and often, very 

 pleasant flesh. 



ORDER L WITH WIDE CELLS. 

 ORDER n. WITH NARROW CELLS. 



CLASS IV. REINETTES. 



1. They have a fine-grained, delicate, crisp, firm, or tender flesh. — 

 2. They are mostly the ideal of a handsome shaped apple ; in them 

 the convexity or bulge of the middle of the apple, towards the eye, is 

 the same as that towards the stalk, or not much different. — 3. They 

 are all grey dotted, or have russety patches, or completely covered with 

 russet.— -4. They have only rarely an unctuous skin. — 5. They have 

 all the rich, aromatic, sugary, and brisk flavor, which is called the 

 Reinette flavor— 6. They decay very readily, and must, of all apples, 

 hang longest on'the tree. — 7. The really sweet, and at the same time 

 aromatic apples, belong to the Reinettes, only as regards their shape, 

 their russety character, and. their fine or firm- flesh.^. Apples with 

 fine, firm, crisp flesh, which cannot of themselves form a separate 

 class, — ^for instance, the Pippins also belong to this class. 



ORDER I, SELF COLORED REINETTES. 

 1. Having an uniform green ground color, which changes to the 

 most beautiful golden yellow. — 2. Having no lively colors or marks of 

 russet on the side next the sun; except those that are very much 

 exposed, and which assume a slight tinge of red. — 3. Having no 

 covering of russet, but only slight traces of russety stripes. 



ORDER n. RED REINETTES. 

 •Having all the properties of the self colored Reinettes, but of a pure 

 red on the side next the sun, without any mixture of russet. 



ORDER m. GREY REINETTES. 

 1. Their ground color is green, changing to dingy dull yellow. — 

 2. The coating of russet, or the russety patches spread over the 

 greater part of the, fruit are very conspicious. — 3. The side next the 

 Bun is often dull brownish, or ochreous red. 



ORDER IV. GOLDEN REINETTES. 

 1. On the side next the sun they are washed, or striped with 

 beautiful crimson. — 2. The ground color changes by keeping to 

 beautiful deep yellow. — 3. Over the ground color, and the crimson of 

 the exposed side, are spread light thin patches, or a complete coat of 

 russet. 



CLASS V. STREIFLINGE.— STRIPED APPLES. 



1. They are all, and almost always, marked with broken stripes of 

 red. — 2. These stripes are found either over the whole firuit, |or only 

 very indistinctly on the side exposed to the sun. — 3. The stripes may 

 be distinct, that is to say, truly striped ; or between these stripes on the 

 iside next the sun, the fruit is dotted, shaded, or washed with red ; but 



