96 BRITISH POMOLOGY, ETC. 



pretty deep cavity. Flesh, yellow, firm, crisp, very juicy and sugary, 

 with a brisk, vinous, and particularly fine flavor. 



One of the oldest and by far the most highly esteemed of our dessert 

 apples, and neither the BorsdorfFer of the Germans, the Keinette of the 

 French, nor the Newtown Pippin of the Americans, will ever occupy in 

 the estimation of the English the place now accorded to the Golden Pip- 

 pin. It is also an excellent cider apple. The specific gravity of its juice 

 is 1078. 



It is in season from November to April. 



The tree is a free and vigorous grower, but does not attain a great 

 size. It is also an excellent bearer. 



When and where the Golden Pippin was first discovered, are now mat- 

 ters of uncertainty ; but all writers agree in ascribing to it an English ori- 

 gin, some supposing it to have originated at Parham Park, near Arundel, 

 in Sussex. Although it is not recorded at so early a period as some others, 

 there is no doubt it is a very old variety. It is not, however, the " Golding 

 Pippin " of Parkinson, for he says " it is the greatest and best of all sorts 

 of Pippins." It was perhaps this circumstance that led Mr. Knight to 

 remark, that from the description Parkinson has given of the apples cul- 

 tivated in his time, it is evident that those now known by the same 

 names, are different, and probably new varieties. But this is no evidence 

 of such being the case, for I find there were two sorts of Golden Pippin, 

 the " Great Golding," and the " Small Golding, or Bayford," both of 

 which are mentioned by Leonard Meager, and there is no doubt the 

 " Golding Pippin," of Parkinson, was the " Great Golding." Whether 

 it was because it was little known, or its qualities were unappreciated, 

 that the writers of the 17th century were so restrictive in their praises 

 of the Golden Pippin, it is difficult to say ; but true it is whilst Pear- 

 mains, Red Streaks, Codlings, and Catsheads, are set forth as the deside- 

 rata of an orchard, the Golden Pippin is but rarely noticed. Ralph Aus- 

 tin calls it " a very speciall apple and great bearer." Evelyn certainly 

 states that Lord Clarendon cultivated it, but it was only as a eider apple : 

 for he says " at Lord Clarendon's seat at Swallowfield, Berks, there is an 

 orchard of 1000 Golden and other cider Pippins." In his Treatise on 

 Cider he frequently notices it as a cider apple ; but never in any place 

 that I can recollect of as a dessert fruit. In the Pomona, he says, 

 " About London and the southern tracts, the Pippin, and especially the 

 Golden, is esteemed for making the most delicious cider, most whole- 

 some, and most restorative." Worlidge merely notices it as " smaller 

 than the Orange Apple, else much like it in color, taste, and long keep- 

 ing." Ray seems 4ie first who fully appreciated it, for after minutely 

 and correctly describing it, he says, " Ad omnes culinae usus praestan- 

 tissimum habetur, et Pomaceo conficiendo egregium." De Quintinye's 

 remarks are not at all complimentary. He says it has altogether the 

 character of the paradise or some other wild apple, it is extremely yellow 

 and round, little juice, which is pretty rich, and without bad flavor. 

 But the Jardinier Solitaire, more impartial, or with better judgment, 

 says, " son eau est tres sucree ; elle a le gout plus relevc que la Reynette ; 

 c'est ce que hiy donne le merite d'etre reconnue pour une tres excellente 

 pomme." The opinion of Angran de Rueneuve is also worth recording. 



