248 



CASSELL'S POrULAR GARDEXCnC^. 



Leatliercoat — N ivember to 

 March. A capital dessert 

 Apple, several huudred 

 years old, mucb like a 

 Russet, "but different ; 

 nearly covered with dark 

 russet, with portions 

 green ; high - flav »ui-ed ; 

 brisk, juicy, and sweet; 

 fruit small. 



Lemon Pippin — October to 

 April. This is another 

 fine old sort, all too sel- 

 d )ni grown. Medium- 

 sized ; pale yellow, tinged 

 with green, changing to 

 1-mou as it ripens ; flesh 

 firm, crisp, and briskly 

 flavoured ; dessert or culi- 

 nary. 



Paradise (French Pararlise) 

 — August to October. 

 This has become so popu- 

 lar as a stock that the 

 Apple is seldom seen. It 

 is, however, a good Ap- 

 ple, almost as suitable for 

 dessert as for cooking. 



Paradise, White, or Lady's 

 Pinger, is a great favou- 

 rite in Scotland, though 

 it seldom keeps in season 

 more than six weeks — 

 through September and 

 part of October ; smooth 

 ricb yellow, spotted and 

 freckled deeply with 

 diverse colours on the 

 sunny side ; fle^h crisp, 

 juicy, and sugarj'. 



M:ir;<aret — early, red on one 

 side, striped colour per- 

 meating. This is one of 



' the oldest and earliest of 

 English dessert Apples, 

 ripening at the end of 

 July ; gre-^nish - ye'low, 

 bright red next the sun, 

 an I stripe i all over with 

 red ; flesh greenish-white, 

 vinous, brisk, and juicy ; 

 a wonderful favourite 

 with children and age 1 

 people. 



Eavelston Pipj)iu — August. 

 An old dessert Apple of 

 great merit, much grown 

 in the North .- greenish- 

 yellow, almost covered 

 with red streaks an l rus- 

 sety spots ; flesh yellow, 

 svveet, richly flavoured — 

 soon, however, mealy. 



Striped Beefing — October 

 and June. One of the 

 oldest and be-t Apples in 

 cultivation for baking 

 whole and general culi- 

 nary purposes ; light 

 green, broken with stripes 

 and patches of deep re i ; 

 flesh yellowish, crisp, and 

 slightly acid. This fine 

 sort was rescued from 

 comparative oblivion some 

 forty years ago, and is 

 now becoming common. 



Tom Putt —November. One 

 of the showiest of culi- 

 nary Apples, and had the 

 honour of a coloured 

 plate in the Ylorist of the 

 current year. Brilliant 

 crimson nearly all over ; 

 the flesh, which is yel- 

 lowish, being stained 



with rel to a considerable 

 depth. 



Red Ingestre — October. A 

 small dessert fruit of 

 fii-st - rate quality ; gol- 

 deu-j-ellow, crimson and 

 orange on the sunny side ; 

 excellent fluvoiir, juicy 

 and brisk 



Yellow lujestre — Septe-n- 

 ber, October. Much like 

 the Golden Pippin ; clear 

 yellow, spotted with pink; 

 highly flavoured, crisp, 

 brisk, and delicate. 



Red Streak— no list of the 

 older Apples would be 

 complete without a notice 

 of this Apple, althougli 

 doubtless the geueral 

 name included a good 

 many m jre tliau one va- 

 riety. It was, and is, one 

 of the most be uitif uil Ap- 

 ples to be found, streaked 

 so liberally with red that 

 the colour only ditt'ers in 

 the depth of its brilliant 

 tones. It has a rough 

 flavour, and its yellow 

 flesh is flrm and cri p; 

 though, with our choije 

 selection of Apples an- 

 cient and modern, f;W 

 would be prepared to sing- 

 its praises thus — 



" Let every tree in every garden 

 own 



TUe lied Streak as supreme." 



The Winter Quoiniug, or 

 Queening — November to 

 M ly. T'lis is one of the 

 oldest of English Aoples, 

 a 1 1 is equal y useful for 

 table or kitchen. Pa e 

 green, a'most who \y co- 

 vere t with red ; flesh <)e- 

 licate y i^erfume^, teuder, 

 soft, and sugary. 



Kiswick Codliu— August to 

 October. Hardly ever 

 fails of a crop, anl is 

 one of tke best kitchen 

 varieties. 



Dutch Mignonne — this is 

 one of tlie most delicious 

 of dessert Apples; in sea- 

 son from D.cember to 

 April, or even lat r ; fruit 

 large, ye'low:sh, s+r ake 1 

 nearly all ov r with crim- 

 son anl rass-t : flesh 

 crisp, juicy, aromatic, 

 sweet, an I ijleasaut. 



Er-aru's Pippin — a well- 

 known, much-appreciated 

 Apple ia Lonlou anl 

 oth r 'arge to ■ ns, - qual y 

 useful for d-sstrt an I 

 culinary purposas : dull 

 gr-^en anl r-d on th ) 

 shady si 'S ; bri rht criin- 

 son anl russety dots on 

 sunny side ; fl-sh white, 

 crisp, brisk, and s ^eet. 

 Novemb'^r to Ff-bruiry. 



Doctor Harv-y —this is one 

 of the oldest an 1 bes' of 

 all En dish App'ies, and 

 has b n continuoudv 

 cultivat d for over 250 

 years. It is in season 

 from Octob-^r to F^bru iry 

 as one of the fiii-st rook- 

 ing and a much-relish. d 



dessert App'e. Lar^p, 

 greenish - ydlow, becom- 

 ing quite yellow when 

 ripe ; something like 

 Cox's Orange Pippin ; 

 flesh white, juicy, s^jark- 

 ling, and perfumed. 



Mere de Me'na^e— one of tb-j 

 largest and most beauti- 

 ful kitchen Appl-rs ; in 

 Season from October io 

 January; skin red ; flesh 

 firm, crisp, and juicy. 



Leiingtoii — this is a very 



large, pale ci-imson Ap- 

 ple, with nissety dots, 

 that comes into season 

 from September to Dc- 

 cemb r. It is large y 

 ^rown in Kent, and often 

 shown about London 

 as Stone's Apple. The 

 tree is one of the most 

 fertile, and hardly any 

 Apple is mor; popular in 

 tiie London markets ; the 

 flesh being firm, close, 

 tender, and sub-acii. 



Special Qualities. — Several other Apples 

 deserve notice for some special quality ; space wiLL 

 only permit us to note the following : — 



Winter Greening^ or French Crab. — This is a fii'st- 

 rate culiaary Apple, of rather sharp flavoui-, that 

 may be kept sound for two years. The writer has 

 frequently kept it for that period alike in sand and 

 on the open shelf. 



Lady's DcUght. — October to January. Culinary 

 and dessert ; the fruit splashed, lined, or painted 

 with a unique disposition of yellow, green, and red ; 

 flesh aromatic, white, j uicy, tender, and sweet ; and 

 the hahit of tree drooping as a Weeping AVillow. 



The Fairy. — This is a seedling of the Siberian 

 Crab or Cherry Apple. It fruits in clusters of from 

 three to six, about double the size of the Siberian 

 Crab ; bright crimson on a lemon ground ; flesh 

 yellow, with a rich aroma, crisp, juicy, brisk, and 

 slightly acid. 



Bcdfor(hldre Twin. — This is worth growing for 

 the peculiarity that nearly all the fruit are produced 

 in paii-s ; December to April ; yellow, dotted with 

 russet, streaked with red ; fair-flavoured, a little 

 acid. 



Fomme d'Apl. or Lady Apjyie. — October to April. 

 Small ; yellowish-green, changing to yellow, and 

 l)rilliant red on the sunny side ; tender, sweet, juicy, 

 and perfumed. This, as well as the Fairy, should 

 be eaten with the skin, as the latter is more richly 

 perfimied than the flesh. It does w^ell as a cordon 

 near the ground or on walls, and immense quantities 

 of the Lady Apples are annually imported from the 

 Continent and America, and temptingly displayed 

 in boxes done up in different-coloured tissue-paper, 

 that almost equal — they can hardly rival — in bril- 

 liancy this, the smallest of aU cultivated Apples. 

 There are several varieties of the Lady Apple, but 

 none equal to the Common, or Eed, Api Eouge of the 

 French. This is not only one of the smallest, but 

 possibly also the oldest of all our cultivated Apples, 

 there being good grounds for assuming that the 

 Lady Apple may be the Appiana of Pliny. 



Llarvey's TTiUiihire Lxfancc—Ocioher to January. 

 Excellent for dessert and culinary purposes, and 

 worth growing for ornament. A five- sided Apple 

 of great distinctness and beauty ; sulphur-yeRow, 



