02 BRITISH POMOLOGY, ETC. 



ribs on the sides, which extend into the basin of the eye, and form 

 ridges round the crown. Skin, smooth, dull yellowish green, strewed 

 all over with embedded grey specks. Eye, partially closed with long 

 acuminate segments, and .set in a rather deep and angular basin. Stalk, 

 about a quarter of an inch long, inserted in a round, rather shallow, and 

 narrow cavity. Flesh, greenish-white, tender, juicy, and with a brisk, 

 and pleasant sub-acid flavor. 



An excellent culinary apple of first-rate quality. It is in season from 

 October to Christmas. 



The tree is hardy, a strong and vigorous grower, with strong downy 

 shoots, and an abundant bearer. 



The Costard is one of our oldest English apples. It is mentioned 

 under the name of " Poma Costard," in the fruiterers' bills of Edward 

 the First, in 1292, at which time it was sold for a shilling a hundred. 

 The true Costard is now rarely to be met with, but at an early period it 

 must have been very extensively grown, for the retailers of it were 

 called Costardmongers, an appellation now transformed into Costermon- 

 gers. It is mentioned by William Lawson, in 1597, who, in his quaint 

 style, says, " Of your apple-trees you shall finde difference in growth. 

 A good Pipping will grow large, and a Costard-tree : stead them on the 

 north side of your other apples, thus being placed, the least will give 

 sunne to the rest, and the greatest will shroud their fellowes." 



Modern authors make the Costard synonjTnous with the Catshead, 

 chiefly, I think, on the authority of Mr. George Lindley, who has it so 

 in the " Guide to the Orchard ;" but this is evidently an error. All 

 the early authors who mention both varieties regard them as distinct. 

 Parkinson describes two varieties of Costard — the " Gray," and the 

 " Greene.'' Of the former, he says, " it is a good great apple, some- 

 what whitish on the outside, and abideth the winter. The Green Cos- 

 tard is like the other, but greener on the outside continually." Ray 

 describes both the Catshead and Costard as distinct, and Leonard Mea- 

 ger enumerates three varieties of Costard in his list — the white, grey, 

 and red ; but which of these is identical with that described above, it is 

 difficult now to determine. 



Some etymologists, and Dr. Johnson among the number, consider this 

 name to be derived from Cost, a head ; but what connection there is 

 between either the shape or other appearance of this apple, and a head, 

 more than any other variety, must puzzle any one to discover. Is it 

 not more probable that it is derived from Costatus {Anglice, costate, 

 or ribbed), on account of the prominent ribs or angles on its sides ? 

 I think this a much more likely derivation. 



83. COUL BLUSH.— Hort. 



Identification.— Hort. Trans, vol. vii., p. 340. Hort. See. Cat. ed. 3, n. 184 

 Mem. Cal. Hort. Soc. iv. 556. 



Fruit, medium sized ; roundish, and angular on the sides. A good 

 deal resembling the Hawthornden. Skin, pale yellow, marked with dull 

 red next the sun, and streaked and dotted with deeper red. Stalk, 

 slender. Flesh, yellowish, crisp, juicy, brisk, and well-flavored. 



