APPLES. 31 



CARLISLE CODLIN. — Fruit, above medium size; ovate, flat at 

 the base, irregular and angular on the sides. Skin, smooth and 

 unctuous, pale yeEow, and strewed with a few russety specks. Eye, 

 closed, set in a narrow, rather deep, and plaited basin. Stalk, very 

 short, imbedded in the cavity, which is lined with russet, a few Unes 

 of which extend over the base. Flesh, white, tender, crisp, and juicy, 

 with a fine, brisk, and sugary flavour. 



A culinary apple of the first quality ; in use from August to 

 December. 



The tree is very hardy, a free grower, and an abundant bearer. As 

 it does not attain a great size, it may be grown more closely together 

 than most other sorts. It is a dwarf variety of the old English Codlin. 



It is ODe of the most useful as well as one of the best culinary apples we have, being 

 fit for use when no larger than a walnut, and after attaining their growth continuing 

 in perfection as late as Christmas. If blanched in warm water, when used small, 

 the outer rind slips off, and they may be baked whole ; their colour is then a trans- 

 parent green j and their flavour is exquisite, resembling that of a green apricot. 

 When it is about the size of a large nutmeg, it may be made into apple marma- 

 lade, or a dried sweetmeat, which rivals the finest Portugal plum. 



CAROLINE. — Fruit, medium sized; roundish. Skin, fine rich 

 deep yellow, streaked with broad patches of red. Eye, small, set in a 

 narrow and plaited basin. Stalk, short, inserted in a shallow cavity, 

 which is lined with russet. Flesh, firm, brisk, juicy, and highly 

 flavoured. 



A culinary apple of first-rate quality; in use firom November to 

 February. 



This variety was named in honour of Lady Caroline Suffield, the wife of Lord 

 SufiBeld, of Blickling and Gunton Hall, Norfolk (Lindley). 



CASTLE MAJOR. — Fruit, veiy large, being three inches and a half 

 wide, and two inches and three quarters high ; roundish ovate. Skin, 

 smooth, deep lively green, with a brownish tinge, where exposed to 

 the sun, strewed aU over with minute russet dots, which are large and 

 reddish next the sun. Eye, open, with broad, flat, ovate segments, 

 get in a deep and plaited basin. Stalk, three quarters of an inch long, 

 inserted in a deep, round, and slightly russety cavity. Flesh, greenish 

 white, very tender, delicate, and marrowy, juicy, brisk, and pleasantly 

 flavoured, 



A culinary apple of the finest quality, and surpassed by none for 

 the purpose to which it is applicable ; it is in use from October to 

 January. 



This is a valuable apple to the market gardener, and is now exten- 

 sively cultivated in the Kentish orchards, particularly about Faversham 

 and Sittingbourne, for the supply of the London markets. 



OATSHEAD. — Fruit, large, three inches and a quarter broad, and 

 the same in height ; oblong, nearly as broad at the apex as at the base, 

 with prominent ribs on the sides, which extend into the basin of the 

 eye, aud terminate in several knobs. Skin, smootji and unctuous, pale 



