248 



CASSELL'S POPULAR GARDENING. 



Mni 



Tjeathei'coat — November to 

 Mar jii. A capital dessert 

 Apple, several hundred 

 years old, much like a 

 Busset, but difiEere\it ; 

 nearly covered with dark 

 russet, with poi'tions 

 green ; high - flavoured ; 

 "brisk, juicy, and sweet; 

 fruit small. 



Lemon Fil^iii — October to 

 April. This is another 

 fine old sort, all too sel- 

 dom grown. Medium- 

 sized ; pale yellow, tinged 

 with green, changing to 

 lemon as it ripens; flesh 

 firm, crisp, and briskly 

 flavoiured ; dessert or culi- 

 nary. 



Parad^e (French Paradise) 

 — August to October. 

 This has become so popu- 

 lar as a stock that the 

 Apple is seldom seen. It 

 iSt however, a good Ap- 

 ple, almost as suitable for 

 dessert as for cooking. 



Paradise, White, or Lady's 

 Finger, is a great favou- 

 rite in Scotland, though 

 it seldom keeps in season 

 more than six weeks- 

 through September and 

 part of October ; smooth 

 rich yellow, spotted and 

 freckled deeply with 

 diverse colours on the 

 simny side; flesh crisp, 

 juicy, and sugary. 

 Anrgacet — ear^, red on one 

 side, striped colour per- 

 meating. This is one of 

 ' the oldest and earliest of 

 Ei^liah dessert Apples, 

 ripening at the end of 

 July ; greenish - yellow, 

 bright red next the sun, 

 and striped all over with 

 red; flesh greenish-white, 

 vinous, brisk, and juicy ; 

 a wonderful favourite 

 wiiih children and a^ed 

 people. 



Bavelston Pippin— August. 

 An old dessert Apple of 

 great merit, much grown 

 in the North ; greenish- 

 yellow, almost covered 

 with red streaks and rus- 

 sety spots; flesh yellow, 

 sweet, richly flavoured- 

 soon, however, mealy. 



Striped Beefii^ — October 

 and June. One of the 

 oldest and best Apples in 

 cultivation for baking 

 whole and general culi- 

 nary purposes ; light 

 green, broken with stripes 

 and patches of deep red; 

 flesh yellowish, crisp, and 

 slightiy acid. This fine 

 sort was rescued from 

 comparative oblivion some 

 forty years ago, and is 

 now becoming common. 



Tom Putt— November. One 

 of the showiest of culi- 

 nary Apples, and had the 

 honour of a coloured 

 plate in the Flomt of the 

 current year. Brilliant 

 crimson nearly all over ; 

 the flesh, which is yel- 

 lowish, being stained 



with red to a considerable 

 depth. 



Red lugestre— October. A 

 small dessert fruit of 

 first - i-ate quality ; gol- 

 den-yellow, ci-imsou aaid 

 oi-auge on the sunny side ; 

 excellent flavour, juicy 

 aud brisk. 



TtsUow In(?estre— Septem- 

 ber, October. Much like 

 the Golden Pippin ; clear 

 yellow, spotted with pink; 

 nighly flavoured, crisp, 

 brisk, aud delicate. 



Red Streak- no list of the 

 older Apples would be 

 comiilete without a notice 

 of this Apple, although 

 doubtless the general 

 name included a good 

 many more than one va- 

 xiety. It was, and is, one 

 of the most beaiitifvl Ap- 

 plet to be foimd, streaked 

 so liberally with red that 

 the colour only differs in 

 the depth of its brilliant 

 tones. It has a rough 

 flavour, and its yellow 

 flesh is firm and crisp; 

 thont;b, with our choice 

 selection of Apples an- 

 cient and modem, few 

 would be prepared to' sing 

 its praises thus — 



" Let every tree in every garden 



uWll 



The Rea Streak as supreme." 



The "Winter Quoining, or 

 Queeuing — November to 

 May. This is one of the 

 oldest of English Apples, 

 and is equally useful for 

 table or kitchen. Pale 

 green, almost who'ly co- 

 vere I with red ; flesh de- 

 licate 'y perfiuned, tender, 

 soft, aud sugary. 



Eeswick Codliu— August to 

 October. Hardly ever 

 fails of a crop, and is 

 one of the best kitchen 

 varieties. 



Dutch Mignonne — this is 

 one of the most delicious 

 of dessert Apples ; in sea- 

 son from December to 

 April, or even later ; fruit 

 large, yellowish, streaked 

 nearly all over with crim- 

 son and russet ; flesh 

 crisp, juicy, aromatic, 

 sweet, and ijlsasant. 



Fearn's Pippin ■— a well- 

 known, much-appreciated 

 Apple in London and 

 other large to'vns, equally 

 useful for dessert and 

 culinary purposes : dull 

 preen aud red on the 

 shady side; bright crim- 

 son and russety dots on 

 sunny side ; flesh white, 

 crisp, brisk, and sweet. 

 November to February. 



Doctor Harvey— this is one 

 of the oldest and best of 

 all English Apples, and 

 has bepu continuously 

 cultivated for over 250 

 years. It is in season 

 from October to February 

 as one of the finest cook- 

 ing and a znuch-relished 



dessert Apple. Lar»e, 

 l^eenish - yellow, becom- 

 ing quite yellow when 

 ripe ; something like 

 Gox'b Orange Pippin ; 

 flesh white, juicy, spark- 

 ling, and peri'umed. 



Mi>re de Manage — one of the 

 largest and most beauti- 

 ful kitchen Apples ; in 

 season from October to 

 January; skin red; flesh 

 firm, crisp, and juicy. 



Lediugton — this is a very 



large, pale crimson Ap- 

 ple, with russety dots, 

 that comes into season 

 from September to Dc- 

 cembfr. It is largely 

 ^rown in Kent, and often 

 shown about Londou 

 as Stone's Apple, The 

 tree is one of the most 

 fertile, and hardly any 

 Apple is more popular in 

 the London markets ; the 

 flesh being firm, close, 

 tender, and sub-acid. 



Special Qualities. — Several other Apples 

 deserve notice for some special quality ; space will 

 only permit us to note the following : — 



Winter Greening, or French Crab. — This is a first- 

 rate culinary Apple, of rather sharp flavour, that 

 may be kept sound for two years. The writer has 

 frequently kept it for that period alike in sand and 

 on the open sheK. 



Lady's Delight. — October to January. Culinary 

 and dessert ; the fruit splashed, lined, or painted 

 with a unique disposition of yellow, green, and red ; 

 flesh aromatic, white, juicy, tender, and sweet; and 

 the habit of tree drooping as a Weeping "Willow. 



The Fairy. — This is a seedling of the Siberiau 

 Crab or Cherry Apple. It fruits in clusters of from 

 three to six, about double the size of the Siberian 

 Crab ; bright crimson on a lemon ground ; flesli 

 yeUow, with a rich aroma, crisp, juicy, brisk, aud 

 slightly acid. 



Bedfordshire Twin. — This is worth growing for 

 the peculiarity that nearly all the fruit are produced 

 in pairs; December to April; yellow, dotted with 

 russet, streaked with red; fair-flavoured, a little 

 acid. 



Fomme d^^pi, or Zady Apple. — October to April. 

 Small ; yellowish-green, changing to yellow, and 

 brilliant red on the sunny side ; tender, sweet, juicy, 

 and perfumed. This, as weU as the Fairy, should 

 be eaten with the skin, as the latter is more richly 

 perfumed than the flesh. It does well as a cordon 

 near the ground or on walls, and immense quantities 

 of the Lady Apples arc annually imported from the 

 Continent and America, and temptingly displayed 

 in boxes done up in different- coloured tissue-paper, 

 that almost equal — they can hardly rival — in bril- 

 liancy this, the smallest of all cultivated Apples. 

 There are several varieties of the Lady Apple, but 

 none equal to the Common, or Ked, Api Rouge of the 

 French. This is not only one of the smallest, but 

 possibly also the oldest of all our cultivated Apples, 

 there being good grounds for assuming that the 

 Lady Apple may be the Appiana of Pliny. 



Sarvey^s TFiltshire DeJiance.—OctoheT to January. 

 Excellent for dessert and culinary purposes, and 

 worth growing for ornament. A five-sided Apple 

 of great distinctness and beauty; sulphur-yellowj 



