APPLES. 151 



VIOLETTE. — Fruit, above medium size; roundish-ovate or conical, 

 even and regularly formed. Skin, smooth and shining, covered with a 

 fine violet coloured bloom, and yellow striped with red on the shaded 

 side, but of a dark red, approaching to black, on the side exposed to 

 the sun. Eye, closed, set in a rather deep and plaited basin. Stalk, 

 three quarters of an inch long, stout, and inserted in a deep cavity. 

 Flesh, yellowish white, tinged with red under the skin, which is filled 

 with red juice, leaving a stain on the knife with which it is cut ; firm, 

 juicy, and sugary, with a vinous and pleasant flavour. 



A culinary apple of good, but not first-rate, quality ; in use from 

 October to March. 



Duhamel, and, following him, almost all the French pomologists, attribute the 

 name of this apple to the perfume of violets being found in the flavour of the 

 fruit, a peculiarity I could never detect It is more probable that it originated 

 from the fruit being covered with a beautiful blue violet bloom, a characteristic 

 which was observed by Rivinius and Moulin, who wrote in the 17th century. 



WADHURST PIPPIN. — Fruit, above medium size, sometimes very 

 large, but generally averaging three inches wide, and two inches and 

 three quarters high ; conical or pearmain-shaped, and angular on the 

 sides. Skin, yellow, tinged with green on the shaded side, and more 

 or less mottled with brownish red on the side next the sun, and strewed 

 with minute grey dots. Eye, closed, set in a wide, deep, and angular 

 basin. Stalk, a quarter of an inch long, stout, placed in a shallow 

 cavity. Flesh, yellowish, crisp, juicy, and briskly flavoured. 



A culinary apple of excellent quality ; in use from October to 

 February. 



It originated at Wadhurst, in Sussex. 



WALTHAM ABBEY SEEDLING.— Fruit, large; roundish, in- 

 clining to ovate, in which respect it differs from Golden Noble, which 

 is quite round. Skin, pale yellow, assuming a deeper tinge as it attains 

 maturity, with a faint blush of red where exposed to the sun, and 

 strewed all over with minute russety dots, and occasionally a few 

 patches of thin russet. Eye, large and open, set in a shallow and even 

 basin. Stalk, short, deeply inserted, and surrounded with rough russet. 

 Flesh, yellowish, tender, juicy, sweet, and pleasantly flavoured, and 

 when cooked assumes a clear pale amber. 



A culinary apple of first-rate quality, requiring scarcely any sugar 

 when cooked; in use from September to Christmas. The tree is 

 remarkable for its very small foliage, notwithstanding which the firuit is 

 of good size, and the tree a good bearer. I know of no tree which 

 bears fruit so large and has foliage so small. 



This apple was raised about the year 1810, from seed of Golden Noble, by Mr. 

 John Barnard, of Walthnm Abbey, in Essex, and was introduced by him at a 

 meeting of the London Horticultural Society in 1821. _ It is quite distinct, 

 though somewhat resembling Golden Noble, with which it is sometimes made 

 synonymous. 



