THE HARDY FEUIT GAEDEN. 



247 



I^ew Varieties.— The Fruit Committee of the 

 Eoyal Horticultural Society of London has clone 

 g-ood service in limiting the numher of new Apples 

 by refusing to certificate any that are not better 

 than or different from old ones. So strictly is this 

 rule enforced in reference to Apples, that only 

 three were certificated in the three years preceding 

 18S0, and, so far as the writer knows, not more than 

 one a year since. 



The very latest addition to our list is the Sand- 

 ring-ham, a large, handsome fruit, of new shape, for 

 culinary purposes, and of that pale green colour that 

 mostly denotes high quality in Apples. This fine 

 Apple was certificated at the Apple Congress last 

 year, and received the highest credentials of merit at 

 the great fruit show at the Crystal Palace, October 

 0th, 1884. 



Xew Vakieties. 



Mr. Gladstone — an excellent 

 early dessert fruit ; ripe 

 in August ; red and crim- 

 son ; highly flavoured ; 

 riesh tender, juicy, and 

 sweet. Though Mr. Glad- 

 stone is iijot exactly new, 

 it is seldom met with, and 

 is a \ery welcome addition 

 to the early very high- 

 coloured dessert varieties, 

 the flesh being tender and 

 specially high-flavoured. 



The Schoolmaster is another 

 tine Apple, almost equally 

 useful for dessert and 

 cooking. It is large and 

 conical in foi-m, with a 

 russety olive-green colour, 

 and is in season from Oc- 

 tober to Januarj'. 



Worcester Pearmain — this 

 is one of the highest- 

 coloui-ed and most beauti- 

 ful of all Apples, almost 

 the whole skin being co- 

 vered with dark crimson. 

 It is of medium size, coni- 

 cal, a good bearer, and the 

 tree of free growth; a 

 beautiful dessert fruit ; 

 in season from August to 

 the end of October ; flesh 

 juicy, crisp, and tender, of 

 sparkling flavour. 



Bramley's Seedling — a large 

 mid - season and winter 

 culinary Apple of great 

 merit, raised near Not- 

 tingham. 



Werder's Golden Eeinette— 

 This is probably one of the 

 most delicately tinted and 

 highest flavoured Apijles 

 in cultivation. It is some- 

 what of the type of the 

 Blenheim Pippin, and one 

 of the most rich and valu- 

 able dessert fruits, re- 

 maining in season from 

 October to February. 



Beauty of Hants — this 

 seems so distinct and su- 

 perior to Blenheim 

 Orange— and that is say- 

 ing a great deal— as to 

 have received a separate 

 name. 



Mrs. Barron — a superior 

 strain of the line Apple, 

 Yellow Bellefleur, one of 

 the largest and handsom- 

 est Apjjles in cultivation ; 

 in season from October to 

 February. This fine A2)ple 

 is named in compliment 

 after Mrs. Barron, of the 

 Royal Horticulttiral So- 

 ciety's Gardens, Chisvvick. 



The Herefordshire Beautin 

 adds a higher-coloured 

 and, it is said, better va- 

 riety to a limited family, 

 that furnishes the finest 

 of all Apples for preserv- 

 ing whole. 



Queen- October,]Srovember. 

 A very showy culinary 

 Apple, bearing a striking 

 I'ei^emblance to Cox's Po- 

 mona, which is also one 

 of the best Apples in cul- 

 tivation ; clear yellow, al- 

 most covered with bright 

 crimson ; flesh white, ten- 

 der, and jnicy. 



Dr. Hogg — November to 

 February. Good culinary, 

 and excellent for dessert ; 

 rich golden, striped with 

 crimson ; flesh white, 

 juicy, tender, and sweet. 



Lady Henniker— October to 

 February. A very large 

 culinary Apple, but also 

 useful for dessert ; yellow 

 on the shaded side, co- 

 vered with broken streaks 

 of crimson ; flesh flne in 

 texture, perfumed, with a 

 good flavour. 



Lord Burghley — December 

 to May. Medium - sized ; 

 very showy: green, chang- 

 ing to yellow, i-ed, and 

 crimson on the sunny side, 

 with a distinct Pine-apple 

 flavour, and yellow flesh ; 

 juicy and tender ; an ex- 

 cellent dessert Apple. 



Lane's Prince Albert, as 

 well as several of the fore- 

 going, has had the honour 

 of being figured in the 

 Florist and Pomoloqif^t of 

 1884. It is said to be a 



cross between the Eusset 

 Nonpareil and Dumelow's 

 Seedling, one of the best 

 kitchen Apples, and hence 

 is almost equally good for 

 dessert or culinary use, 

 from October to April. 

 It is one of the most pro- 

 lific Apples known, as well 

 as extremely beautiful. 

 The skiu is bright green, 

 and changes by keeping to 

 a pale yellow, streaked 

 with crimson of several 

 shades on the sunny side. 

 Peasgood's Nonsuch — No- 

 vember to January, An 

 excellent dessert fruit ; 

 greenish - yellow, covered 

 with red, with darke?- 

 crimson streaks ; flesh 

 To these may be added Tyler 



crisp, sweet, with a deli- 

 cate perfumed flavour. 

 This has also proved a for- 

 midable rival to the 

 French Paradise as a free- 

 rooting, dwarfing stock. 

 St. Edmund's Pippin— Oc- 

 tober to December. An 

 excellent dessert Apple : 

 greenish -brown, resem- 

 bling the Golden Eusset, 

 but distinct ; flesh bright, 

 aromatic, tender, and 

 juicy. 



Annie Elizabeth — will keep 

 a year or more ; large ; 

 pale yellow streaked with 

 crimson ; culinary and 

 dessert ; flesh white, crisp, 

 and tender ; sparkling 

 flavour. 



Shernel, Prince Bismarc 



September Beauty, Beauty of Bath, and Gasgoigne's Scarlet! 



Several reviv£ils of old, or actuallj- new, varieties 

 are being introduced by two of the leading horti- 

 cultural periodicals of the day — the Florist and 

 Fomoloijint, and the Gardcncr.s Chronicle : — 



Calville Eouge Praecox— a 

 very showy Apple, in 

 season in October and No- 

 vember, and useful for 

 dessert or culinary pur- 

 poses, and worth growing 

 for its beauty alone ; de- 

 cidedly the finest of the 

 brilliant Calville coloured 

 series, which are geuer- 

 nlly useless unless for 

 ornament. 



Jacoh's Strawberry Apple, 

 re-christened Lady Sude- 

 ley, in honotir of one of 



our largest Apple growers, 

 and also to distinguish 

 it from other Strawberry 

 Apples, of which there are 

 several. This is one of the 

 best and most showy of 

 early dessert Apples, last- 

 ing from the end of Jul.\ 

 to September. It is so 

 beautifully streaked with 

 crimson on the sunny side, 

 and of such a full size, as 

 to render it a favourite 

 for exhibition. 



Old Varieties. — From these examples of meri- 

 torious novelty we turn to a few of the older vaiieties 

 which our forefathers enjoyed, and which excited 

 the interest and fired the enthusiasm of the poets 

 and philosophers of the olden times. Should this 

 brief research among the venerable Apples of the 

 past bring about an Apple Eenaissance, modern cul- 

 tivators can lose little and may gain much thereb}% 



Alfriston — this is a gTcat 

 favourite in many j^arts of 

 the country, and has at 

 times been confounded 

 with the Newtown Pippin, 

 a high testimony to its 

 merit. November to April. 

 Very large ; greenif-h yel- 

 low, tinged with orange, 

 and striped with russet ; 

 flesh yellowish - white, 

 crisp, and tender ; much 

 relished by some for des- 

 sert, and one of the richest 

 kitchen sorts. 



Baldwin — November to 

 March. One of the finest 

 of the American Applies, 

 not so good in England ; 

 very large ; yellow and 

 deep orange, striped with 

 bright red : a rich, yellow- 

 fleshed culinaiy Apple. 



Catshead— Octob, r to Jan- 

 uary. One of the largest, 



oldest, and best of all 

 kitchen Apples, of the 

 Codhn type. 



D'Arcy Spice, or Essex 

 Spice— November to May 

 or even June. Small ; 

 green, changing to yellow 

 and orange when ripe ; 

 dull red on the sunny 

 side ; flesh greenish-\\ bite, 

 crisp, juicy, sugary, fla- 

 vour rich and vinous be- 

 yond that of almost any 

 other A])ple ; should lie 

 universally cultivated. It 

 is sometimes called Spring 

 Eibston Pippin, but has no 

 Eibston blood in it. 



Duchess of Oldeubnrgh— 

 May to September. Des- 

 sert and culinary ; large ; 

 smooth ; greenish-yellow, 

 flaked with bright red, 

 glowinginto crinison; flesli 

 white, crisp, and brisk. 



