THE HARDY FRUIT GAKDEK. 



24T 



New Varieties. — The Fruit Committee of the 

 Royal Horticultural Society of London has done 

 good service in limiting the number of new Apples 

 by refusing to certificate any that are not better 

 than or different from old ones. So strictly is this 

 rule enforced in reference to Apples, that only 

 three were certificated in the three years preceding 

 1880, and, so far as the writer knows, not more than 

 one a j'ear -since. 



The very latest addition to our list is the Sand- 

 Hngham, a large, handsome fruit, of new shape, for 

 culinary purposes, and of that pale green colour that 

 mostly denotes high quality in Apples. This fine 

 Apple was certificated at the Apple Congress last 

 year, and received the highest credentials of merit at 

 the great fruit show at the Crystal Palace, October 

 9th, 1884. 



New Varieties. 



Mr. Gladstone — an excellent 

 early dessert fruit; ripe 

 in August ; red and crim- 

 son ; highly flavoured ; 

 rtesh tender, juicy, and 

 sweet. Though Mr. Glad- 

 stone is not exactly new, 

 it is seldom met wiUi, and 

 is a very welcome addition 

 to the early very high- 

 coloured dessert varieties, 

 the flesh heii^ tender and 

 specially high-flavotured. 



The Schoolmaster is another 

 tine Apple, almost equally 

 useful for dessert and 

 cooking. It is laig-e and 

 conical in form, with a 

 russety olive^reen colour, 

 and is in season from Oc- 

 tohei' to January. 



Worcester Pearmain — this 

 is one of the highest- 

 coloured and most beauti- 

 ful of all Apples, almost 

 the whole shin heing co- 

 vered with dark crimson. 

 It is of medium size, coni- 

 cal, a good bearer, and the 

 tree of free growth;^ a 

 beautiful dessert fruit ; 

 in season from August to 

 the end of October ; flesh 

 juicy, crisp, and tender, of 

 sparkling flavour. 



Bramley's Seedliug— a large 

 mid - season and winter 

 cuhnary Apple of great 

 merit, raised near Not- 

 tingham. 



Werder's GoWeu Eeinette — 

 this is probably one of the 

 most delicately tinted and 

 highest flavoured Apples 

 in cultivat'on. It is some- 

 what of tbe type of the 

 Blenheim Pippin, and one 

 of the most rich nnd valu- 

 able dessert fruits, re- 

 maining in season from 

 October to Febniary. 



Beauty of Hnnts — this 

 seems so distinct and su- 

 perior to Blenheim 

 Orange— and that is say- 

 ing a great deal — as to 

 have received a separate 

 name. 



Mrs. Barron — a superior 

 strain of the fine Apple, 

 Yellow Bellefleur, one of 

 the largest and handsom- 

 est Apples in cultivation ; 

 in season from October to 

 February. This flne Apple 

 is named in compliment 

 after Mrs. Barron, of the 

 Boyal Horticultural So- 

 ciety's Gardens,ChJswick. 



The Herefordshire Beautin 

 adds a higher-coloured 

 and, it is said, better va- 

 riety to a limited family, 

 that furnishes the finest 

 of all Apples for preserv- 

 ing whole. 



Queen— October.November. 

 A very showy culiuarv 

 Apple, hearing a striking 

 resemblance to Cox's Po- 

 mona, which is also one 

 of the best Apples in cul- 

 tivation ; clear yellow, al- 

 most covered with bright 

 crimson ; flesh white, ten- 

 der, and jnicy. 



Dr. Hopg — November to 

 February. Good culinaxy, 

 and excellent for dessert ; 

 rich golden, striped with 

 crimson ; flesh white, 

 juicy, tender, and sweet. 



Lady Henniker— October to 

 February. A very largre 

 culinary Apple, but also 

 useful for dessert ; yellow 

 on the shaded side, co- 

 vered with broken streaks 

 of crimson : flesh fine in 

 texture, perfumed, with a 

 good flavour. 



Lord Burghley— December 

 to May. Medium - sized ; 

 very showy: green, chans- 

 ing to yellow, red, and 

 crimson on the sunny side, 

 with a distinct Pine-apple 

 flavour, and yellow flesh ; 

 ,iuicy and tender; an ex- 

 cellent dessert Apple. 



Lane's Prince Albert, as 

 well as several of the fore- 

 going, has had the honour 

 of being figured in the 

 FlnHst and Pomologist of 

 1884. It is said to he a 



cross between tbe Hnsset 

 Nonpareil and Dumelow's 

 Seedling, one of the best 

 kitchen Apples, and hence 

 is almost equally good for 

 dessert or culinary use, 

 from October to April. 

 It is one of the most pro- 

 lific Apples known, as well 

 as extremely beautiful. 

 Tbe skin is bright ^reen, 

 and changes by keepmg to 

 a pale yellow, streaked 

 with crimson of several 

 shades on the sunny side. 

 Feasgood's Nonsuch — No- 

 vember to January. An 

 excellent dessert fruit ; 

 greenish - yellow, covered 

 with red, with darker 

 crinisou streaks : flesh 



crisp, sweet, with a deli- 

 cate perfumed flavour. 

 This has also proved a for- 

 midable rival to the 

 French Paradise as a free- 

 rooting, dwarfing stock. 



St. Edmund's Pippin— Oc- 

 tober to December. An 

 excellent dessert Apple; 

 greenish - brown, resem- 

 bling the Golden Buaset, 

 but distinct; flesh bright, 

 aromatic, tender, and 

 juicy. 



Annie Elizabeth — will keep 

 a year or more ; large ; 

 pale yellow streaked with 

 crimson ; culinary and 

 dessert ; flesh white, crisp, 

 and tender ; sparkling 

 flavour. . 



To these may he added Tyler's Shemel, Prince Bismarck, 

 September Beauty, Beauty of Bath, and Gasgoigne's Scarlet. 



Several revivals of old, or actually new, varieties 

 are being introduced by two of the leading horti- 

 cultural periodicals of the day — the Florist and 

 Tomologist^ and the Gardeners' Chronicle : — 



our laj^eat Apple growers, 

 and also to distinguish 

 it from other Strawberry 

 Apples, of which there are 

 several. This is one of the 

 best and most showy of 

 early dessert Apples, last- 

 ing from the end of July 

 to September. It is so 

 beautifully streaked with 

 crimson on the sunny-side, 

 and ot such a full size, as 

 to render it a favourite 

 for exhibition. 



CalviUe Kouge Prfficox— a 

 very showy Apiile, in 

 season in October and No- 

 vember, and useful for 

 dessert or culinary pur- 

 poses, and -worth growing 

 for its beauty alone ; de- 

 cidedly the finest of the 

 brilliant Calville coloured 

 series, which are gener- 

 ally useless unless for 

 ornament. 



Jacob's Strawberry Apple, 

 re-christened Lady Sude- 

 ley, m honour ot one of 



Old Varieties. — rrom these examples of meri- 

 torious novelty we turn to a few of the older varieties 

 which our forefathers enjoyed, and which excited 

 the interest and fired the enthusiasm of the poets 

 and philosophers of the olden times. Should this 

 brief research among the venerable Apples of the 

 past bring about an Apple Kenaissance, modem cul- 

 tivators can lose little and may gain much thereby. 



Alfriston— tliis is a great 

 favourite in many rarts of 

 the country, and has at 

 times been confounded 

 with the Newtown Pippin, 

 a high testimony to its 

 merit. November to April. 

 Tery large ; greenish yel- 

 low, tingpd with orange, 

 and striped with russet; 

 flesh yellowish - white, 

 crisp, and tender ; much 

 relished by some for des- 

 sert, and one of the richest 

 kitchen sorts. 



Baldwin — November to 

 March. One of the finest 

 of the American Apples, 

 not so good in England; 

 very large ; yellow and 

 deep orange, striped with 

 bright red; a rich, yellow- 

 fleshed culinary Apple. 



Catshead— Octob T to Jan- 

 uary. One of the largest. 



oldest, and best of all 

 kitchen Apples, of the 

 Codlin type. 



D'Arcy Spice, or Essex 

 Spice— Novemher to May 

 or even June. Small ; 

 green, changing to yellow 

 and orange when ripe; 

 dull red on the sunny 

 si<1e ; flesh gi-eenish-white, 

 crisp, juicy, sugary, fla- 

 vour rich and vinous be- 

 yond that of almost any 

 other Apple; should be 

 nniversafly cultivated. It 

 is sometimes called Spring 

 Bibston Pippin, but has iiu 

 Bibston blood in it. 



Duchess of Oldenburgh— 

 May to September. Des- 

 sert and culinary ; lai^e ; 

 smooth ; greenish-yellow, 

 flaked with bright red, 

 glowinginto crimson; flesh 

 white, crisp, and brisk.' 



