APPLE. 33 



the name of which it stands. In the present case it 

 signifies that this one is superior to the old red apple 

 of French orchardists. It may also here be added, that 

 pomme is the French name of an apple : so that they 

 have pomme d'arbre, tree apple, and pomme de terre^ 

 which is the earth-apple, or potato. The French 

 fruiterers call and describe apples under two general 

 denominations, namely, pomme and rennette ; thus 

 they have pomme d^or^ golden pippin ; and rennette 

 grise, grey rennette. 



8. White 2uarendon, — Ripens about the end of 

 August. This, though not equal in value to the red 

 Quarendon, may be considered a very useful fruit, 

 especially for the market gardener. It is rather 

 larger than the red, and may occasionally be used 

 in the dessert, as the flesh is crisp and juicy. For 

 kitchen use it is exceeded by no early apple ; and is 

 equally a good bearer as its namesake. It makes a 

 healthy standard of the second class in the orchard, 

 and bears well in any shape or place. 



9. Oslin, — Is an old favourite Scotch apple, ripen- 

 ing about the end of August. The fruit is somewhat 

 in shape and size of a small red Quarendon : the 

 colour is light green, much spotted, and turns yellow 

 in ripening. The flesh is melting, and full of rich 

 pleasant juice. It is ranked among the best dessert 

 fruits of its season, and is now very generally culti** 

 vated. The tree, though healthy, is not of vigorous 

 growth, and therefore well calculated for training on 

 low espaliers, or as dwarfed standards. 



10. Red Astracan, — This apple ripens about the 



D 



