152 



THE APPLE. 



rich red, and moderately sprinkled with light and brown dots. Stalk 

 medium, slender. Cavity large, often russeted. Calyx partially open. 

 Segments erect. Basin large, slightly corrugated. Flesh yellowish, a 

 little coarse, tender, juicy, slightly subacid. Core small. Good to 

 very good. December to March. 



The foregoing is not the Dutch Mignonne which was described in 

 the first edition of this book. That variety differs in being a more 

 vigorous grower, forming a very large spreading tree, and bearing its 

 fruit singly and very evenly distributed over the whole of the branches. 

 We are uncertain of its true name. Young wood very stout, dark red- 

 dish brown. 



Fruit large, often very large, roundish oblate. Skin dull orange, half 

 covered or more with rich, dull red, dotted and mottled with large yel- 

 low russet specks. Calyx very large. Segments divided and reflexed. 

 Basin very broad, large, and deep, slightly corrugated. Flesh yellowish, 

 a little coarse, breaking, tender, rich, aromatic. Very good. November 

 to February. 



This valuable new Apple originated on the farm of Charles Duzen- 

 bury, Phillipstown, Putnam Co., N. Y. The tree is a vigorous grower, 

 forming a handsome spreading head, producing abundantly a medium- 

 sized, regular, uniform fruit, which keeps and retains its flavor until May. 

 Young wood, dark brownish red. 



Fruit medium ; form roundish conical, truncated ; color greenish 

 yellow, shaded and rather obscurely splashed with dull red over nearly 

 two-thirds its surface, and sprinkled with a few gray and light dots. 

 Stalk rather short. Cavity rather large and deep. Calyx closed. Seg- 

 ments medium, erect to a point. Basin rather abrupt, slightly corru- 

 gated. Flesh whitish yellow, crisp, tender, moderately juicy, very mild, 

 and pleasant subacid, almost sweet. Core small. Very good. February 

 to May. 



A popular dessert Apple, very sprightly, tender, and excellent. Tree 

 a moderate grower. Young wood grayish brown. It is supposed to be 

 of French origin, and to have been brought to Rhode Island more than 

 a hundred years ago. It was renamed Dyer by the Massachusetts 

 Horticultural Society, who supposed it to be a seedling of Mr. Dyer, of 

 Rhode Island, but the old and familiar name of JPomme Hoy ale should 

 be preferred. 



Fruit of medium size, roundish, pretty regularly formed. Skin 

 smooth, pale greenish yellow, with a faint blush and a few dark specks 

 on one side. Stalk about half an inch long, set in a smooth, round 

 cavity. Calyx closed. Basin plaited, moderately deep. Core round, 

 hollow. Flesh white, very tender and juicy; flavor very mild and 



Duzenbury. 



Dyer, or Pomme Royale. 



Golden Spice. 

 White Spice. 



Pinneo's Favorite. 

 Woodstock. 

 Tompkins. 

 Coe's Spice. 

 Bullripe. 



Smithfield Spice. 

 Mygatt's Bergamot. 

 Beard Burden. 



