60 THE FBUIT MANUAL. 



yellowish, firm, crisp, very juicy, sweet, and lacking acidity, which gives 

 it a sickly flavour. 



An apple of second-rate quality, suitable either for culinary purposes 

 or the dessert ; in use from November to March. 



The tree is an upright grower and a free bearer, but requires to be 

 grown in good soil. 



GOLDEN PIPPIN {American Plate ; Balgone Pippin ; Bayfordhury 

 Pippin ; Herefordshire Golden Pippin ; London Golden Pippin ; 

 Milton Golden Pippin ; Russet Golden Pippin ; Warter's Golden 

 Pippin). — Fruit, small ; roundish, inclining to oblong, regularly 

 and handsomely shaped, without inequalities or angles on the 

 sides. Skin, rich yellow, assuming a deep golden tinge when per- 

 fectly ripe, with a deeper tinge where it has been exposed to the 

 sun ; the whole surface is strewed with russety dots, which are 

 largest on the sunny side, and intermixed with these are numerous im- 

 bedded pearly specks. Eye, small and open, with long segments, 

 placed in a shallow, smooth, and even basin. Stalk, from half an inch 

 to an inch in length, inserted in a pretty deep cavity. Flesh, yellow, 

 firm, crisp, very juicy, and sweet, with a brisk vinous and particularly 

 fine flavour. 



This is one of the oldest and one of the mdst highly esteemed of 

 our dessert apples. It is in season from November till April. The 

 tree is a healthy grower, attaining about the middle size, and it is an 

 excellent bearer. When grown on the dwarfing stocks it makes hand- 

 some bushes and espaliers. 



It is uncertain where the Golden Pippin originated, but all writers are agreed in 

 calling it an English variety, and some state that it was raised at Farham Park, 

 near Arundel, in Sussex. 



Although it is not recorded at so early a period as some others, there is no doubt 

 it is very old. It is not, however, the " Golden Pippin " of Parkinson, for he says 

 " it is the greatest and best of all sorts of Pippins." It was perhaps this circum- 

 stance that led Mr. Knight to remark, that from the description Parkinson has 

 given of the apples cultiyated in his time, it is evident that those now known by 

 the same names are different, and probably new varieties. But this is no evidence 

 of such being the case, for I find there were two sorts of Golden Pippin, the " Great 

 Golding," and the " Small Golding, or Bayford," both of which are mentioned by 

 Leonard Meager, and there is no doubt the " Golden Pippin " of Parkinson was 

 the " Great Golding." Ralph Austin calls it " a very speciall apple and great 

 bearer." Evelyn states that Lord Clarendon cultivated it, but it was only as a 

 cider apple : for he says, " at Lord Clarendon's seat at Swallowfield, Berks, there 

 is an orchard of 1,000 Golden and other cider Pippins." In his Treatise on Cider 

 he frequently notices it as a cider apple ; but never in any place that I can recollect 

 of as a dessert fruit. In the Pomona, he says, " About London and the southern 

 tracts, the Pippin, and especially the Golden, is esteemed for making the most 

 delicious cider, most wholesome, and most restorative." Switzer calls it " the most 

 antient, as well as most excellent apple that is." 



The late President of the London Horticultural Society, T. A. Knight, Esq., 

 considered that the Golden Pippin, and all the old varieties of English apples, 

 were in the Inst stage of decay, and that a few years would witness their total 

 extinction. This belief he founded upon the degenerate state of these varieties 

 in the Herefordshire orchards, and also upon bis theory that no variety of apple 

 will continue to exist more than 200 years. But that illustrious man never fell 



