INTRODUCTION 



DEFINITIONS AND EXPLANATIONS 



Throughout this work it is possible that terms may be used which are not 

 familiar to the general reader ; the authors therefore deem some explanation to 

 be necessary. In descriptions and lists of fruits the name first given is the 

 generally accepted one, and synonyms are enclosed in brackets. The letter T 

 signifies that the fruit against which it is placed is suitable for table or dessert. 

 The letter K indicates the variety to be suitable for cooking (kitchen) purposes 

 only. 



In determining varieties of hardy fruits the skin is an important factor ; 

 this varies so considerably in colour, markings, and substance as often to enable 

 a fruit to be identified by this means alone. The term greasy is used in refer- 

 ence to those fruits which, either on the tree or when stored, have a somewhat 

 oily surface. This is more often developed upon the earlier apples, although 

 some late ones are not free from it. The word dry indicates a skin that has 

 not this greasy appearance. A harsh surface is one of such a texture as almost 

 to set one's teeth on edge when handling the fruit ; the skin is said to be rough 

 when roughness can be felt by the hand ; the terms smooth or shining are given 

 to fruits whose surfaces are free from russet or harshness. 



The variability of colour in hardy fruits often is the cause of difficulty in 

 their identification, because the locality, soil, form, and position of the tree 

 make a great difference, and affect the colour to a remarkable degree. For 

 instance, an apple like Cockle's Pippin, when in characteristic form, should be 

 entirely covered with a thin netted russet ; but in some seasons, like those of 

 1898 to 1900, it has been almost perfectly smooth and green. Another of our 

 brightest apples, Gascoigne's Scarlet Seedling, frequently fails to colour in the 

 Midlands and the North ; while the fruit exhibitions at the Crystal Palace have 

 shown us apples from Hereford with cheeks quite scarlet, and which in Kent 

 are usually pale. In connection with this subject of colour it should be stated 

 that the ground colour of the fruit is first named. All the descriptions have 

 been made from typical specimens, suitable for exhibition ; in other words, 

 from fruits in the best possible condition, so that a considerable discount must be 

 allowed in the case of those badly cultivated, not thinned, or from counties less 

 happily situated than the more favoured districts. Again, some fruits entirely 

 alter their appearance after they have been stored for a few months. The 

 more or less pronounced green colour which most fruits have at the time of 

 gathering gives way to paler tints ; a primrose colour, pale orange, &c., appear, 

 then the colour on the sunny side, whether crimson, bronze, scarlet, as may be, 

 develops. 



