THE APPLE. 



413 



The Album of Pomology also describes a "Winter Gray Reinette as 

 large, roundish, dull pale yellow, overlaid with dull greenish russet. 



Winter Harvey. 

 Winter Pippin. Autumn Pippin. 



An old Eastern variety. Tree vigorous, upright, spreading, produc- 

 tive. Young shoots dark grayish reddish brown. 



Fruit medium, roundish conic, slightly ribbed, greenish yellow, 

 rarely with a shade of dull red in the sun. Stalk rather short. Calyx 

 partially closed. Flesh white, tender, juicy, pleasant, mild subacid. 

 Good. Core rather small. January to March. 



Winter Hog Island Sweet. 



Origin, Long Island. Tree moderately vigorous, productive. 



Fruit medium or below, oblate inclining to conic, slightly ribbed, 

 pale yellow, striped, splashed, and shaded with light and dark red, few 

 light and brown dots. Stalk rather short. Calyx closed. Flesh yel- 

 lowish, tender, moderately juicy, rather rich sweet. Good. Core small 

 November to February. 



Winter Lading. 

 A sauce Apple, from Sussex, England. 



Fruit medium, roundish conical, green, with patches and dots of 

 thin russet. Flesh greenish white, juicy, tender, sweet subacid. Octo- 

 ber, December. (Hogg.) 



Winter Maiden's Blush. 

 From Bucks Co., Pennsylvania. 



Fruit medium, oblong conic, yellow, covered with large, distinct, 

 carmine dots. Stalk short. Calyx closed. Flesh white, crisp, tender, 

 subacid. "Very good. Core large. (Gar. Mon.) 



Winter Majettin. 



A Norfolk, England, Apple, described by Lindley as valuable for 

 culinary uses. 



Fruit medium, roundish ovate, ribbed at apex, yellowish green, with 

 a dull brownish red in sun exposure. Flesh greenish white, firm, brisk, 

 sharp subacid. December, February. 



Winter Pearmain. 



Old Pearmain. Parmain d'Hiver. 



Pearmain. Great Pearmain. 



Pepin Parmain d'Hiver. Pepin Parmain d'Angleterre. 



Peremenes. 



This is one of the oldest Apples on record. The tree a free and 

 healthy grower, and productive. 



Fruit medium, conical, greenish, with lively deep red in the sun, 

 russety dots. Flesh yellowish, firm, crisp, juicy, slightly aromatic. 

 November to March. 



