MANAGEMENT OF FRUIT TREES, &c. 43 



Ephrow, or Lady Apple, a very good keeping apple. 

 Rose Apple, or Greater Api, a French Apple, of sweet 

 taste and great beauty. 



Wine Apple, one of the best Scotch Autumn Apples. 

 Golden Monday, or Pear Russet, good and beautiful. 

 Yorkshire Green, for baking. 

 Strawberry, very good. 

 Summer Marygold. 



Fulwood, keeps long, fit only for baking. 

 Lady Wemyss. 



Purse mouth, well flavoured, but dry ; a fine oi*chard 

 apple. 



Naked Apple, very good and keeps long; a Clydesdale 

 Apple. 



Red Ruby, an orchard apple. 



Jerusalem Apple, is red all over, and has a firm pulp, 

 but little taste. 



Queen of England. 

 Dutchess of Hamilton. 



Salmon Apple, bright red and yellow colour, brisk juice, 

 and keeps many months. 



Whistleberry, very good. 



Harvey Apple, from Cambridgeshire. 



White Apple of Hawthornden, an orchard apple. 



Carse of Gowrie, do. 



Long Apple of Garron, do. 



Winter Eli, do. 



Summer Eli, do. 



Pigeon Apple, or Pigionette, a French dessert apple. 



Tower of Glammis, an orchard apple. 



White Apple of MoncriefF, do. 



Patridge Apple, a good sort for kitchen use. 



Those in the following List marked thus^, are most esteemed for 

 eating raw ; those-\, for baking or boiling ; and those\^ for 

 making of Cyder. The Words in Italick are names by which 

 the preceding Fruit is frequently known, 



*Acklam's Russet, t^eaufin, 



Aged Pippin, Lincolnshire Beaufin^ 



Aromatic Broading, Torkshire Beaufiny 



Summer Broading^ Norfolk Beaufin^ 



Autumn Pearmain, Beauty of Kent, 



fBarcelona Pearmain, Belle Gridelin, 



"tBaxter's Pearmain, Best Pool, 



