128 THE FEUIT MANUAL. 



obtuse and unequal, though not prominent ribs on the sides. Skin, 

 thick and membranous, smooth, pale yellow, slightly tinged with green 

 on the shaded side, but on the side exposed to the sun it is marked 

 with broken stripes and spots of beautiful deep crimson, thinly 

 sprinkled all over with a few russety dots. Eye, large and closed, so 

 prominently set and raised above the surface as to appear puffed up, 

 and set on bosses. Stalk, very short, inserted in a round funnel-shaped 

 cavity, and not protruding beyond the base. Flesh, greenish white, 

 tender, sweet, juicy, and pleasantly flavoured. 



A culinary apple of first-rate quality ; it is in use from November to 

 March. 



The tree is an excellent bearer, and the fruit being large and beautiful, 

 this variety is worthy the notice of the market gardener and orchardist. 



ROYAL PEARMAIN {Herefordshire Pearmain ; Hertfordshire 

 Pearmain). — Fruit, large, three inches wide, and the same in height ; 

 pearmain-shaped and slightly angular, having generally a prominent 

 rib on one side of it. Skin, smooth, dark dull green at first on the 

 shaded side, but changing during winter to clear greenish yeUow, and 

 marked with traces of russet ; on the side next the sun it is covered 

 with brownish red and streaks of deeper red, aU of which change 

 during winter to clear crimson strewed with many russety specks. 

 Eye, small and open, with broad segments, which are reflexed at the 

 tips, and set in a wide, pretty deep, and plaited basin. Stalk, from 

 half an inch to three quarters long, inserted in a deep cavity, which is 

 lined with russet. Flesh, yellowish, tinged with green, tender, crisp, 

 juicy, sugary, and perfumed, with a brisk and pleasant flavour. 



A fine old English apple, suitable chiefly for culinary purposes, and 

 useful also in the dessert. It comes into use in November and Decem- 

 ber, and continues tUl March. 



The tree attains the middle size, is a free and vigorous grower, very 

 hardy, and an excellent bearer. 



In the Horticultural Society's Catalogue this is called the old Pearmain, but this 

 name is applicable to the Winter Pearmain. Kea is the first who notices the 

 Eoyal Pearmain, and he says " it is a much bigger and better tasted apple than 

 the common kind." The Koyal Pearmain of some nurseries is a very different 

 variety from this, and will be found described under Summer Peai-main. 



Eoyal Pearmain. See Summer Pearmain, 



ROYAL REINETTE.— Fruit, large ; conical. Skin, yellow, smooth 

 and glossy, strewed all over with russety spots, stained and striped 

 with brilliant red on the side next the sun. Eye, large and open, set 

 in an even and shallow basin. Stalk, very short, inserted in a very 

 narrow and shallow cavity. Flesh, pale yellow, firm and tender, juicy 

 and sugary, with a brisk and pleasant flavour. 



A very good apple for culinary purposes, and second-rate for the 

 dessert ; it is in use from December to April. 



The tree is an abundant bearer, and is extensively grown in the 

 western parts of Sussex, where it is esteemed a first-rate fruit. 



