PYRUS. 



Hze, of a conical fhape. The colour is a ftriped green to- 

 wards tlie footftalk, and red towards the eye. 



The famoufe, which is a pretty large apple, of a beau- 

 tiful dark red, with a little yellow on the fide from the fun. 

 Its flefh is very white, and full of a rich fugary juice ; 

 coming into eating about the latter end of Oftober. It 

 was introduced from Canada by Mr. Barclay of Brompton. 



The fenouillet, ou pomme d'anis, the fennel or anife 

 apple, which is a niiddle-fized fruit, of a grey colour ; the 

 pulp is tender, and has a fpicy tafle, like anifeed. It be- 

 comes ripe in September and OSobdr. 



The flower of Kent, which is a large handfome apple, of 

 a yellow colour, and pretty good flavour. It keeps till the 

 middle of April. 



The fox-whelp, which is a fmall apple, ftreaked with 

 red. It is ripe in January. It is a cyder apple. 



The Franklin's golden pippin, which is a handfome 

 middle-fized apple, of a conical fhape and gold colour, 

 beautifully marked with dark fpots. The fruit has a fine 

 aromatic flavour, and deferves the firft place at the table ; 

 but it is a very fliy bearer. It comes into eating about the 

 middle of November. 



The French crab, which is a large handfome apple, of a 

 deep green colour, vi'ith a little red next the fun. It will 

 keep all the year ; is a good baking apple, and, if the fum- 

 mer be warm, pretty good for eating, and is a great bearer. 



The French codlin, which is a pretty large apple, of a 

 conical fliapc, and green colour, with red towards the fun, 

 coming uito eating jn January. 



The Fearn's pippin, which is of the fliape and fize of a 

 nonpareil. It is of a beautiful fcarlet next the fun, and of 

 n golden yellow on the other fide. It makes a fine fliow at 

 table, and keeps till the latter end of February. 



The French Spaniard, which is a large apple, in form of 

 a hexagonal prifm with the angles a little rounded, and of a 

 yellowifli-green colour ; it is pretty good, and keeps till the 

 latter end of April. 



The French or white rennet, which is a large fruit, of a 

 yellowifh-green colour, with fome grey fpots. It has a 

 fugary juice, and is good either for eating or baking. 



The Gargey pippin, which is a handfome conical-fhaped 

 apple, under the middle fize, of a greenifli-yellow colour, 

 with a little red towards the fun. This is a pretty good 

 apple, and keeps till May. 



The gilhflcwer, which is a fine handfome apple, red to- 

 wards the fun, and of a yellowifli-grcen on the other fide, 

 having a fine flavour, and keeping till the latter end of 

 March. 



The golden rennet, which is a beautiful apple, a little 

 flatted ; of a fine red colour towards the fun, and yellow on 

 the other fide. It is a good eating apple, and keeps till 

 February. 



The golden ruffet, which is a fine middle-fized apple, of 

 a golden ruffet colour, from which it takes its name. It is 

 a good apple, and keeps long. 



The golden pearmain, which is a fine apple, above the 

 middle fize, of a fine deep red towards the fun, with a little 

 yellow on the other fide ; when much expofed to the fun it 

 is fometimes red all over. 



The golden Mundi, which is a fine handfome apple, beau- 

 tifully ilrcaked with red ; of a good flavour, excellent for 

 baking, and will keep till January. It is a good fauce 

 apple. 



The golden Glocefler, which is a handfome middle-fized 

 apple, of a flat fhape, and gold colour, with red toward 

 the fun. It is a good apple, and keeps till March. 



The golden knob is a handfome though rather fmall apple, 

 WoL. XXIX. 



of a fine gold colour, fometimes inclining to a ruflet. It 



has a pleafant flavour. 



The golden pippin is well known ; and the French own 

 it to be of Englifli origin. It is almofl peculiar to this 

 country ; for there are few countries abroad where it fuccceds 

 well. It is yellow as gold ; the juice is very fweet ; the 

 fl<in (efpecially where expofed to the fun) is often freckled 

 with dark yellow fpots. It is certainly the mofl ancient, as 

 well as the mofl excellent, apple that we have. It ripens 

 in Oftober, and keeps through the winter. It has feveraJ 

 fub- varieties. 



The Godolphin apple, which is a very handfome large 

 fine fruit, ftreaked with red on the fide next the fun, and of 

 a yellowifh colour on the other fide. It is in eating from 

 the latter end of September to December. 



Tiie green dragon, which is a fine large apple, of an ex- 

 cellent flavour, and pale-green colour. It is rather too 

 large for the table, and is therefore moftly ufed as a kitchen 

 apple. It keeps till March. 



The great or large ruflet, which is a middle-fized fruit, of 

 a ruflet colour, with a little dark-red toward the fun. A 

 pretty good apple, and keeps till April. 



The Griddleton pippin, which is a large angular-fhaped 

 apple, of a green colour, with a little blufh towards the 

 fun. It is a baking appJe, and keeps till March. 



The Grumas's pippin, which is about the fize and fhape 

 of a golden pippin ; of a dingy-green colour next the fun, 

 and of a dull yellow on the other fide. It is ripe in January, 

 and keeps till April. 



The Hagloe crab, which is a yellow-coloured conical- 

 fhaped apple, below the middle fize. It is ripe in January ; 

 but is only fit for making cyder, or forfcaking. 



The hall-door, which is a fine large apple, of a flat fhape, 

 beautifully ftreaked with red toward the fun, and of a 

 greenifh-yellow on the other fide. It is of a fine flavour, 

 and is in eating from January till March. 



The Hallingbury, which is a large flat-fliaped apple, with 

 large ridges from the bafe to the crown. It is of a beau- 

 tiful red toward the fun, and of a yellowifh colour on the 

 other fide and towards the eye. 



The Hampfliire nonfuch, which is a pretty large wcU- 

 fhaped apple, of a greenifh-yellow colour, ftreaked with 

 r^d. It keeps till the latter end of November. 



The Harvey's ruflet, which is fo called in Cornwall, is a 

 large ruffet-coloured apple, with a little red toward the 

 fun. It is a famous kitchen fruit, and tolerably good raw, 

 with a mufl<y flavour. 



The Holland pippin, which is a middle-fized apple of a 

 flattifh fhape. Its colour is yellow, in fome places in- 

 clining to green, with, fometimes, a little red toward the 

 fun. It is a pretty good apple, keeping till the middle of 

 April. 



The hollow-eyed pippin, which is a middle-fized apple, 

 of a yellow colour, beautifully fpotted with red toward the 

 fun ; and the eye is pretty deep. It is a good Iharp- 

 flavoured apple, keeping till the middle of May. 



The hollow-eyed rennet of Cornwall, which is a hand- 

 fome flat-ftiaped apple, under the middle fize, of a greenifh- 

 yellow colour, fometimes intermixed with ruflet. It is of 

 an excellent flavour, and keeps till April. 



The hedge apple, which is a new fruit, of middle fize 

 and handfome conical fhape, red toward the fun, and of a 

 ftraw colour on tiie other fide. It is of a tolerably good 

 flavour, and keeps till the latter end of April. 



The hogfhead apple, which is a fmall red fruit ; the flefh 

 is red, and the tafte auftere. It is a cyder apple, becomes 

 ripe in January, apd keeps till March. 



P The 



