150 BRITISH POMOLOGY, ETC. 



Fruit, medium sized, two inches and a half wide, and two inches high ; 

 roundish-oblate, evenly and regularly formed. Skin, thick and membran- 

 ous, of a fine pale yellow color, and thickly strewed with brown dots ; very 

 frequently cracked, forming large and deep sinuosities on the fruit. Eye, 

 scarcely at all depressed. Stalk, short and thick, inserted in a very 

 shallow cavity. Flesh, yellowish, firm, crisp and juicy, rich and sugary, 

 with a highly aromatic flavor, which is peculiar to this apple only. 



A dessert apple of the highest excellence ; ripe in the end of August, and 

 continues during September, but does not last long. Nicol says " this 

 is an excellent apple, as to flavor it is outdone by none but the Nonpareil, 

 over which it has this advantage, that it will ripen in a worse climate and 

 a worse aspect." 



The tree is a free grower, of an upright habit, and an excellent bearer ; 

 but is subject to canker as it grows old. The branches are generally 

 covered with a number of knobs or burrs ; and when planted in the ground 

 these burrs throw out numerous fibres which take root and produce a per- 

 fect tree. 



This is a very old Scotch apple, supposed to have originated at Ar- 

 broath ; or to have been introduced from France by the monks of the 

 Abbey which formerly existed at that place. The latter opinion is, in all 

 probability, the correct one, although the name, or any of the synonymes 

 quoted above are not now to be met with in any modern French lists. 

 But in the " Jardinier Fran9ois " which was published in 1651, I find 

 an apple mentioned under the name of Orgeran, which is so similar in 

 pronounciation to Orgeline, I think it not unlikely it may be the same 

 name with a change of orthography, especially as our ancestors were 

 not over particular, in preserving unaltered the names of foreign intro- 

 ductions. 



253. OSTERLEY PIPPIN.— H. 



Stnonyme and Figuke. — Osterley Apple, Bon. Pyr. Mai. 59, pi. xxx. f. 1, 



Fruit, rather below medium size, two inches and a half wide, and two 

 inches and a quarter high ; orbicular, flattened at the base and apex. 

 Skin, yellowish-green, strewed with thin russet and russety dots on the 

 shaded side ; but washed with thin red, and strewed with russety specks 

 on the side next the sun. Eye, large and open, with short stunted seg- 

 ments, set in a wide and shallow basin. Stalk, half-an-inch long, inserted 

 in a wide, and rather shallow cavity, which is lined with thin russet. 

 Flesh, greenish-yellow, firm, crisp, rich, juicy and sugary, with a brisk 

 and aromatic flavor, somewhat resembling, and little inferior to the Rib- 

 ston Pippin. 



A handsome and very excellent dessert apple ; it is in use from Octo- 

 ber to February, and is not subject to be attacked with the grub, as the 

 Ribston Pippin is. 



This variety was raised from the seed of the Ribston Pippin, at Osterley 

 Park, the seat of the Earl of Jersey, near Isleworth, Middlesex, where 

 the original tree is still in existence. 



