32 APPLE. 



makes a fine orchard standard of the third class, but 

 will bear well in any way. 



6. Early Jidien. — Also ripens in the end of Au- 

 gust. This has been recently introduced from Scot- 

 land, and proves to be a superior dessert fruit. The 

 apple is larger than the preceding: colour bright 

 yellow, seldom tinged with red, unless very much 

 exposed to the sun, and then but slightly. The flesh 

 is melting, and the juice plentiful and rich. It 

 makes a handsoqie orchard tree of the third class, 

 and is also suitable for espalier or bush training. 

 Although it cannot be called a great, it is certainly 

 a good bearer, and upon the whole a valuable summer 

 apple, 



7« Pcisse Poffime Rouge, — Ripens early in August. 

 This is one of the French apples introduced by Sir 

 P. Stephens before alluded to, and particularly marked 

 by the author as well worth cultivation. It deserves 

 a place in every collection, even for its beauty ; but 

 it has other qualities to recommend it : the flesh is 

 crisp, juicy, and of very pleasant flavour. The fruit 

 is rather larger than the Margaret, of a fine light red, 

 nearly all over : handsomely formed and nearly oval. 

 It forms a handsome tree, but is rather delicate ; 

 and is better adapted for dwarfs and espaliers than 

 for the exposed orchard. The wood and leaves 

 resemble those of the summer marygold, both having 

 downy leaves, with very prominent buds. The ad^ 

 jective passe, much used by our French neighbours, 

 signifies superior, or surpassing in value that before 



