By Mr. Jons Ti km:i;. 



Ditton. The fruit is oval, about the usual size of a Pearmain. 

 In colour it resembles the Golden Pippin, but is sprinkled 

 with minute brown spots. It has a rich Pine flavour, and firm 

 crisp flesh. Mr. Coxe describes a Fall Pippin in his " View 

 of the Cultivation of Fruit Trees in America," page 109, which 

 attains to a much larger size, frequently weighing a pound, 

 and which is used both for the dessert and the kitchen, and 

 is esteemed the best in the New York market. 



Brown Apple of Burnt-Island. This is a Scotch Apple of 

 considerable reputation. It ripens rather early, and is very 

 fine when fresh gathered ; but it soon becomes woolly, and 

 loses its flavour. For an account of it see Memoirs of the 

 Caledonian Horticultural Society, Vol. ii. page 309. 



Cornish July-flower. This very excellent Apple is but 

 little known in the vicinity of London. It is of the middle 

 size, very angular, of a dull green colour, partially covered 

 with an equally dull red ; with a yellowish flesh, of a pleasant 

 consistence and very high flavour. It is noticed in the 

 Society's Transactions, Vol. ii. page 74. 



London Pippin, frequently called the Five-crown Pippin. 

 from the five distinct ribs which it shews towards the eye. 

 This is a good Apple, either for the dessert or the kitchen. 



Queens Apple. This is distinct from the Borsdorff, which 

 is sometimes so called. The Queen's Apple is perhaps the 

 same which is elsewhere called the Boatsivairis Pippin. 



French Reinette. This is an excellent Apple, and, I be- 

 lieve, is the same as the Fenouillet Rouge of Duhamel ; but 

 the English-grown specimens have less of the Fennel flavour. 



JDumelows Crab. This is a very handsome seedling, raised 

 by Mr. Dumelow of Derby. It somewhat resembles the 



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