28 



DESCRIPTIONS 



17. MARK'S UNKNOWN Fig II. 



Fruit of the mi dium size, fair, 



smooth, gloss} - , circular, sub- 



Bymmetrical, widest in the mid- 

 dle; base wide; depression wide 



and rather deep, inclosing a short 



thick stem. Crown pointed, in- 

 closing a large calyx in a rather 



narrow ridged depression. Color 



carmine upon yellow ground, and 



irregular spots of a deeper color 



arranged somewhat in stripes ; 



crown yellow. Flesh white* juicy, 



tender (when over ripe, mealy) , 



strawberry flavor distinct. 



Exhibited in New-York at the Fruit Convention, 1848. Probably an old variety which 

 has been lost sight of, but worthy of cultivation. Ripens in September, and continues till 

 November. It may be regarded as belonging to the Strawberry family, and hence I have 

 placed it in connexion with those just described. 



An apple has been circulated under the name of Washington County Strawberry, and 

 is considered a seedling. It was first sent to the rooms of the State Agricultural Society 

 by Mr. David Whipple, of Union village, by whom I believe it was raised from the seed. 

 It, however, resembles in taste and flavor the Gravenstein. It appears to be a good apple, 

 but is not yet sufficiently known to be recommended for cultivation. 



18. SCARLET PEARMAIN (Lond. Hort. Soc. Cat. No. 767). 



Bell's Scarlet. 



Fruit of the medium size, conical. Stem long, slender, deep. Calyx deep ; depression 

 plaited. Color red intermixed with yellow, crimson on the sunny side. Flesh white, 

 crisp, juicy, sugary and pleasant. 

 Ripe in September in England, and continues till December. 



19. VIRGINIA SWEETING. Plate 74, fig 1. 



Fruit much above the medium size, elongated, ribbed. Stem short. Calyx rather large, 

 closed ; depression rather deep, plaited. Color carmine in stripes upon a yellow ground, 

 dotted. Flesh yellow, juicy, sweet, and, when not over ripe, lively and agreeable. 

 It is a fine apple for cooking, but too little flavor to be popular for eating. Ripe in 



October, 



