FRUITS. VARIETIES AND CULTURE. 349 



covered with a marbling of red, and sprinkled with 

 prominent yellow dots; calyx small, closed, and set in 

 a narrow basin ; stalk very short, thick, in a deep, narrow 

 cavity ; flesh yellowish-white, tender, juicy, with a rich, 

 slightly sub-acid flavor. A fine native variety. Tree 

 thrifty, and less infested with woolly aphis than many 

 others. Ripens in September. 



Byers, Buckingham, Batchclor. — This very popular 

 apple is known by fifteen or twenty names. Fruit large 

 to very large ; a little oblate in form, narrowing toward 

 the eye; skin rich yellow, nearly covered with bright red, 

 dark crimson on the side exposed to the sun, sprinkled 

 with white specks ; calyx small, open, in a rather deep 

 basin ; stalk very short and fleshy, inserted in a moder- 

 ate sized cavity, which is russeted ; flesh white, tender, 

 fine grained, juicy and rich, of a sub-acid flavor. Ripens 

 in October. A splendid fruit. 



WINTER VARIETIES. 



Walker's YellOWi — Large, oblong or oval; skin yel- 

 low, with a slight blush to the sun ; stem short, and set 

 in a deep cavity; calyx large, open, in a small basin; 

 flesh white, of firm texture, and acid flavor. Raised by 

 George Walker, Esq., of Pulaski Co., Georgia, where it 

 ripens in October, and keeps until February. A fine 

 Southern variety. 



Cullasaga* — Large, regular, and a little conical; skin 

 yellow, and nearly covered with crimson ; calyx small, in 

 a moderate basin ; stem short and fleshy ; flesh yellow, 

 tender and juicy, of a fine aromatic flavor. Ripens in 

 October. A first rate variety, a seedling from the Horse 

 Apple, by Miss Ann Bryson, of N". C. 



Summerour, or IVickajack.— Fruit large to very large, 

 of an oblate form ; color a yellow ground, striped with 



