88 THE FRUIT MANUAL. 



inch long, inserted in a round, rather shallow, and narrow cavity. 

 Flesh, greenish white, tender, juicy, and with a brisk and pleasant 

 sub- acid flavour. 



An excellent culinary apple of first-rate quality. It is in season 

 from October to Christmas. The tree is hardy, a strong and vigorous 

 grower, with strong downy shoots, and an abundant bearer. 



The Costard is one of our oldest English apples. It is mentioned under the 

 name of "Poma Costard," in the fruiterers' bills of Edward the First, in 1292, at 

 which time it was sold for a shilling a hundred. The true costard is now rarely to 

 be met with, but at an early period it mast have been very extensively grown, for 

 the retailers of it were called Costardmongers, an appellation now transformed into 

 Costermongers. It is mentioned by William Lawson, in 1597, who, in his quaint 

 style, says, " Of yon r apple-trees you shall iinde difference in growth. A good 

 pipping will grow large, and a Costard-tree : stead them on the north side of your 

 other apples, thus being placed, the least will give suune to the rest, and the greatest 

 will shroud their fellowes." 



Modem authors make the Costard synonymous with the Catshead, chiefly, I 

 think, on the authority of Mr. George Lindley, who has it so in the " Guide to the 

 Orchard " ; but this is evidently an error. AH the early authors who mention 

 both varieties regard them as distinct. Parkinson describes two varieties of Costard 

 — the " Gray " and the " Greene." Of the former he says, " It is a good great 

 apple, somewhat whitish on the outside, and abideth the winter. The Green 

 Costard is like the other, but greener on the outside continually." Ray describes 

 both the Catshead and Costard as distinct, and Leonard Meager enumerates three 

 varieties of Costard in his list— the white, grey, and red ; but which of these is 

 identical with that described above, it is difficult now to determine. 



Some etymologists, and Dr. Johnson among the number, consider this name to 

 be derived from Cost, a head ; but what connection there is between either the 

 shape or other appearance of this apple, and a head, more than any other variety, 

 must puzzle any one to discover. Is it not more probable that it is derived from 

 Costatus (Anglice, costate, or ribbed), on account of the prominent ribs or angles 

 on its sides ? I think this a much more likely derivation. 



COUL BLUSH. — ^Fruit, medium sized ; roundish, and angular on 

 the sides. A good deal resembling the Hawthornden. Skin, pale 

 yellow, marked with dull red next the sun, and streaked and dotted 

 with deeper red. Stalk, slender. Flesh, yellowish, crisp, juicy, brisk, 

 and well-flavoured. 



An excellent culinary apple ; in use from October to February. It 

 is said to be of finer flavour than the Hawthornden, and to be even 

 a good dessert apple. 



The tree is hardy, a strong, vigorous, and upright grower, and an 

 abundant bearer. It is well suited for all northern and exposed 

 situations. 



This is one of the varieties raised by Sir G. S. Mackenzie, Bart., of Conl, 



Bosshire. 



Coulthard. See Costard. 



COURT OF WICK (Fry's Pippin; Golden Drop; Knightmck 

 Fippm; Phillips' Reinette; Wood's Huntingdon; Weeks' Pippin; 

 Yellow Pippin).— Fruit, below medium size ; roundish ovate, regular 

 and handsome. Skin, when fully ripe, of a fine clear yellow, with 

 bright orange, which sometimes breaks out in a faint red next the sun, 



