Coe) 
77 *Pomme gris, grey afipile of Canada ~ Noy. to Marcii.. . 
78 English wine 2S rea do 
79 Red spice, fenouillet rouge, bardin, or homme danis de 
80 Yellow spice, fenowillet jaune, or petit dra d’or _— do 
81 *Winter queening, gf Ohio = do 
82 *Lady’s finger | -November to April. 
83 Ribston pippin, P | ree do 
g4 *Rhode-Island greening, weighs a found de 
4 *Jersey greening November to June. 
87 *Priestly, P- December to April. 
88 *Moore’s sweeting 
89 *Green everlasting 
90 *Red everiasting — 
91 *Boston russeting, Rex- 
| bury russeting ! : 
92 *Green Newtown pippin. This apple is considered 
unrivalled ; none stands higher as a table fruit, 
and no cider is superior to what is made of it, 
86 English galden pippin 3 
These afifiles have been 
preserved sound above 
_a@year December to June; 
when the frnit is well ripened, C c3- 
93 *Yellow Newtown pippin, C P bie. a 
94 *Carthouse, or Gilpin, C January to May. 
95 *Redling de 
96 *Tewksbury blush January to July. 
Ciper APPLES. 
T’ denotes those that are good table fruit also. 
. those that are best for preserving. 
©7 Wetherill’s white sweeting, T rine in September. 
$3 Poveshon September and October. 
99 Hagloe crab, P September to November. | 
100 Grey-house, T October and November. 
101 *Fort Magee crab, P | do 
102 *Sweet scented crab, P do 
103 *Hughes’ Virginia crab do 
104 *Gloucester white, of Virginia, T do 
105 Cann | do 
106 Graniwinkle do 
107 *Roane’s white crab October to January. 
308 Styre do 
309 Winesap, T do 
310 *Campfield, or Newark sweeting . do 
313 *Pumpkin sweeting October te February. 
