APJ'LE. 



105 



bearer ; should have a sheltered situation among the 

 second class in the orchard ; makes a good espalier 

 on the crab, or dwarf on the paradise stock. This 

 variety has a higher character in France than in this 

 country, the difference of climate perhaps being the 

 cause. 



The following are, from the brown roughness of 

 the skin, called by the general name Russets; and 

 comprise some of our most useful sorts of kitchen 

 fruit. 



124. Aromatic Russet. — Comes into use in De- 

 cember, and continues good till February. This 

 apple is nearly allied to the spice variety, and might 

 have been classed with it ; but, being better known 

 by the above name, it is preferred. The fruit is 

 middle-sized; colour a light-grey, with deeper brown 

 on the sunward side. The stalk is short, and deeply 

 inserted ; the eye small and sunken ; flesh crisp and 

 tender ; juice richly aromatic, partaking of the 

 flavour of aniseed, and admired in the dessert. 

 The tree is of slender growth, but hardy ; wood and 

 leaves of a whitish hue ; and a good bearer. It forms 

 a standard of the second class in the orchard; and, 

 from the excellent quality of the fruit, should always 

 have a place in the garden. This, like the other 

 russets, requires a good loamy soil and dry situation. 

 The French have a sub-variety of this fruit, which 

 they call the Red, highly spoken of by Duhamel, and 

 which keeps till March. 



125. Golden Russet, — Is ripe in December, and 

 keeps for two months afterward. The fruit is 



