14 



APPLES. 



Name. 



229 Russet, English golden 



230 , Honey 



231 — , Large sweet 



Sweet Russet 



*232 Russet, Long Island 

 233 , Royal 



Pommegrise of Canada 

 *234 Russet, Shippen's 



Russet Pearmain 

 *235 Russet, Summer 

 *236 , Worcester 



237 , York 



238 Russian Transparent 



239 Rymer, 50 cts. 



240 Saint Julian 



-*241 Saint Lawrence (Corse) 

 *242 Seeknofurther, Autumn 

 *243 Seeknofurther Green 



New- England Seeknofur- 

 ther 



*244 Seeknofurther, Red 



*245 , White 



*246 Sinequanon 



Cornell's Early 

 *247 Smoke-house 



248 Sops of Wine 

 Sapson, of Kenrick 



249 Spice 

 Aromatic Russet 



*250 Spitzemberg, Esopus 



'251 



-, Flushing 



Newtown Spitzemberg, of 

 Coxe 



Romanite, of Western N. 

 York 



*252 Spuzemberg Newtown 



*253 , Pownal 



*254 , Summer 



*255 .White 



*256 Summer Hagloe 

 *257 Queen, Amer. 



*258 



-, Rose 



*259 ,Thorle,50cts. 



*260 Surprise, or Bloody 

 *261 Swaar 



*262 Sweeting, Corlies 



-, Hartford 



*263 



Spenser sweeting 

 *264 Sweeting, Ladies 

 *265 ■ -, Mackay 



-, Orange 



*266 



Golden, sweating 

 *267 Sweeting, Pumpkin 



*268 Sweeting, Red and green 

 Mammoth sweeting 

 Striped sweeting 



*269 ■ , Red winter 



Large Red winter sweet- 

 ing 



*270 Sweeting, Sawyer 



*27l .Talman 



*272 Spice sweet 



*273 Superb sweet 

 274 Tetofsky 



Color. 



Form. 



j Size. 



Use. 



j Quality. 



y. rus. 



UT QIC 



1 



T K 



1 



b.y 





ovate 



2 



T 



« 



I 



rus. 





1 



T K 



1 



rus 





oblate 



2 



TK 



1 



rus. 



conical 



1 



T K 



1 



y rus. 



flat 



Aid b 



1 



TK 



1 



rus. 



oblate 



2 



T K 



2 



rus. 







TK 





y. rus. 



conical 



l 



K 



2 



P- g 





flat 



2 



T K 



2 



d. r. 



ohl a te 



I 



T K 



1 



g. r. 



roundish 



l 



T 



1 









l 



T 



1 



st. y. 



r. 



comral 



l 



T K 



1 



y-g. 



nH In n or 



I 



1 



1 



1 



d. r. 



round 



2 



T K 



1 



w. 





flat 



2 



T 



2 



P- g- 



roundish 



2 



T K 



1 











T 





r. 





oblate 



2 



T 



2 



rus. 



conical 



2 



T 



2 



s. y 





oblong 



1 



T K 



1 

 1 



d. r. 



conical 



1 



TK 



1 



1 



y. r. 



nhla f p 



2 



T 



2 



r. w. 



flat 



2 



T 



i 

 l 



St. 





oblate 



1 



T K 



L 



w. 



oblate 



1 



T 



1 



y. r. 



oblate 



2 



T K 



1 



st. r. 



y- 





1 



T 



1 



st. y 



r, 



oblate 



2 



T K 



2 



p. y. 



r. 



oblate 



2 



T 



i 

 i 



y- 





roundish 



2 



T K 



2 



y- 





roundish 



1 



T 



1 



y- i. 



oh! on a 



1 



T C 



2 



r. 







1 



T 



1 



St. 





conical 



1 



T 



1 



p- y- 



globular 



1 



T 



1 



y. 





oblate 



2 



T 



1 





oblong 



1 



T K 



ft 



2 



st.r. 



y- 



onlonc 



1 



T K 



1 



d. r. 



flat 



1 



T 



1 



g- r - 



oblate 



1 



T 



1 



p. y. 



oblate 



2 



K 



2 









1 



T 



1 



y. 





oblong 



2 



T 



1 



y. 





oblong 



2 



T 



2 



Season when 

 at maturity. 



Remarks. 



Nov. Mar V. P. J. Beautiful, estimable. 

 Nov. Jan. Juicy, tendtr, rich. 



Oct. V. P. Much esteemed. There 

 is an inferior English variety. 

 Dec. Ap. V. P. Much esteemed. 

 Oct. May V. P. Highly esteemed for kitchen. 



Oct. Feb. 



Sep. 



Oct. Dec. 

 Oci. Nov. 

 Nov. Ap. 



Nov. Mar. 



Sep. 

 Oct Nov. 

 Nov. Jan. 



Oct. Mar. 

 Oct. Feb. 

 Aug. 



Dec Mar. 

 Aug. Sep. 



Oct. 



Oct. Feb. 



Oct. Mar. 



Nov. Feb. 

 Dec. Mar 



Aug. 

 Nov. Feb 

 Aug. Oct. 



^ug. 



Early in 



Aug. 

 Aug. Sep. 



Oct. Jan. 

 Nov. Feb. 



Sep. Nov. 



Oct. Feb. 



Nov. May 

 Dec. Ap. 



Sep. Dec. 



Aug. 



Aug. 



Oct. Feb. 



Oct. Nov. 

 Nov. Mar. 

 Sep. 



Sep. Oct. 

 Aug. 



V. P. Dry, much esteemed for 



kitchen. 

 Excellent flavor. 

 R. M. 



Of very vigorous grqwth. 



V. P. Handsome, good flavor. 



V.P.J. Splendid fruit, fine flavor, 



keeps firm. 

 L. V. P. Esteemed. 

 Beautiful Canada variety. 

 J. Flesh yellow, excellent. 

 V. P. J. Pleasant early winter 



variety. 



V. P. A good varietv. 



V. P. Moderate flavor. 



V. P. J. Pleasant spicy flavor. 



R. M. 



V. P. J. Beautiful, good. 

 L. V. P. High flavor. 



V. P. J. Beautiful flesh yellow, 

 sub acid, high aroma, an unri- 

 valled variety. 



V. P. J. Skin dotted with white, 

 covered with bloom, flesh white, 

 sweet aromatic, much esteemed. 



V. P. J. Sweet, mild flavor. 

 V. P. J. Very superior variety. 

 Beautiful, excellent. 

 V. P. Fair, beautiful, high flavor. 

 V. P. M. Beautiful excellent. 

 V. P. Rich, high flavored, excel- 

 lent. 



V. P. J. Beautiful, excellent. 



L. Very good, handsome. 



V. P. J. Red flesh, a curiosity. 



V. P. J. Very solid, first rate, a 



favorite with the Dutch. 

 V. P. J. Greatly esteemed for 



cider 



V. P. J. Pleasant flavor, grows 

 slow, pendulous. 



V. P. A valuable variety. 



V. P. A fine Massachusetts va- 

 riety. 



V. P. Excellent, greatly esteem- 

 ed. 



V. P. J. Very large, tender, sweet, 



pleasant. 

 V. P. M. Sweet, excellent, often 



weighs a pound. 



V. P. J. Pleasant flavor. 



Fine flavor. 



Esteemed for cooking. 



V. P. Beautiful, excellent. 



Sweet, rather dry. 



V. P. Sweet, rather dry. 



V. P. Russian, handsome. 



