THE APPLE. 



301 



Pearson's Plate. 



A variety from England, which has a very high reputation. 



Fruit small, about two and a half inches in diameter, regularly 

 formed, flat, greenish yellow, becoming yellow, with a little red in the 

 sun. Flesh white, crisp, tender, sprightly subacid. Good. February, 

 March. Core small. 



Peck's Pleasant. 

 Waltz Apple. 



A first-rate fruit in all respects, belonging to the Newtown Pippin 

 class. It has long been cultivated in Rhode Island, where, we think, it 

 originated, and in the northern part of Connecticut, and deserves ex- 

 tensive dissemination. It considerably resembles the Yellow Newtown 

 Pippin, with more tender flesh, and is scarcely inferior to it in flavor. 



Peck's Pleasant. 



The tree is a moderate, upright spreading grower, but bears regu- 

 larly and well, and the fruit commands a high price in the market. The 

 apples on the lower branches of old trees are flat, while those on the 

 upper branches are nearly conical. Young shoots reddish brown, slightly 

 downy. 



Fruit above medium size, roundish, a little ribbed, and slightly flat- 

 tened, with an indistinct furrow on one side. Skin smooth, and when 

 first gathered, green, with a little dark red ; but when ripe a beautiful 

 clear yellow, with bright blush on the sunny side and near the stalk, 

 marked with scattered gray dots. The stalk is peculiarly fleshy and 

 flattened, short, and sunk in a wide, rather wavy cavity. Calyx woolly, 

 sunk in a narrow, abruptly, and pretty deeply sunk basin. Flesh yel- 

 lowish, fine-grained, juicy, crisp and tender, with a delicious, high aro- 

 matic sprightly subacid. Yery good or best. November to March. 



