100 THE OECHAED A2sD FEUIT GAEDEN. 



We may now finish up the list with a few good eating 

 apples, which will keep until nearly the time when fruit 

 comes round again, although some have been already 

 mentioned among those which are good for either eating 

 o:' cooking. 



The Old Nonpareil is a little below the middle size, 

 flat, and rather widest at the base, greenish-yellow when 

 ripe, covered with pale russet, and ruddy when exposed 

 to the sun. It eats firm and crisp, and is deliciously 

 high-flavoured and aromatic, but not very juicy. The 

 eye is very small a?id prominent, or scarcely at all 

 depressed ; and the stalk is long, slender, and standing 

 out beyond the base of the fruit. It is a very old 

 favourite, and has many names : the English Xonpareil, 

 Hunt's j>7onpareil, Non-paraille, Eeinette Nonparaille, 

 and Griine Eeinette. It is one of our most delicious 

 sorts ; the trees are good and regular bearers, and the 

 fruit is in perfection from December to the end of 

 March, but it will keep until May. To have the fruit 

 in the highest perfection, graft it on the Doucin stock, 

 in a good soil, and cultivate it with care. There are 

 several other jN'onpareils which are all more or less 

 good. Braddick's jN'onpareil keeps well until April, 

 and is an abundant bearer. The Downton ^^Tonpareil 

 is rich in flavour, and keeps until April. The Golden 

 jSTonpareil is a handsome-looking fruit, keeping until 

 Pebruary. The Scarlet jS; onpareil is very handsome, and 

 lasts until March ; and the Pitmaston Nonpareil is ex- 

 cellent, and lasts until Pebruary. 



The Calville Blanche is the most delicious of all apples 

 in rich and peculiar delicacy of flavour : most decidedly no 

 cultivator capable of appreciating superior first-class fruit 

 should allow his garden to be without this excellent apple. 

 The fruit is large, with broad, irregular ribs from the 

 crown downwards ; the skin is delicate, smooth, and 

 polished ; the colour whitish-green, turning to yellow 

 when it ripens, and tinged with bright red on the sunny 

 side. The flesh is white, tender, and sufficiently juicy, 

 with a peculiarly delicate and delicious flavour. The 

 eye is small, in a deep, angular basin ; and the stalk is of 



