92 



THE OECHAED AND rETJIT GAEDEI^". 



handsome and excellent little eating apple. It is small 

 and round, a little inclining to oblong, flattened at both 

 ends. The skin is smooth, shining, and yellow, deepen- 

 ing to orange on the sunny side, with streaks of red. 

 The flesh is whitish, firm, delicious in flavour, and very 

 juicy, without perfume. The eye is wide and rather 

 hollow, and the stalk short, inserted in a middle-sized 

 cavity. 



The Spring Grove Codlin has the advantage of being 

 the earliest cooking apple of the year, being ready for 

 tarts in July, and lasting until October or November. 

 All the Codlins are similar in shape, measuring rather 

 more in depth than in diameter, wide at the base, grow- 

 ing narrower towards the crown, angular at the sides, 

 and bossy round the crown. The eye is closed by wide 

 short segments of calyx, and is slightly sunk in a narrow, 

 plaited basin ; the stalk is short and set in a cavity, 

 which it scarcely projects beyond. It is a greenish- 

 yellow apple, tinged with orange on the sunny side. The 

 flesh is sweet, with a little acid, and slightly perfumed. 

 There are several of the Codlins that come in early. 

 Lord Suffield also is one of the very best early cooking 

 apples. 



The following good useful kinds of cooking apples, or 

 a few of them, will keep up the supply until after Christ- 

 mas, thus economically allowing the better keeping sorts 

 to remain until the early part of the year : — 



The Old English Codlin is a well-known cooking apple, 

 coming in usefully in the autumn, but not keeping very 

 long. It is above the middle size, wide at the base, 

 angular at the sides, and tapering to a comparatively 

 narrow, bossy crown. To obtain good Codlins it is ne- 

 cessary to graft on a sound hedge-crab, when they form 

 fine heads and produce good fruit ; and it is then found 

 less subject to the aphis than when the trees are grown 

 from suckers. The Dutch Codlin is very large. The 

 Keswick Codlin is, I believe, the five-crowned apple of 

 some parts ; the little apples may be used in tarts as soon 

 as June, and are quite ready in August. It is such 

 a ready and abundant bearer, that it has been much 



