An Account of some varieties of the Apple. 333 



generally ripened well, was eaten in perfection in February, 

 when it acquired a greenish yellow colour on one side, and 

 a russet red on the other. I consider this as a very fine fruit, 

 and valuable on account of its keeping well. It continues 

 good till the middle of March, and then loses much of its 

 flavour. 



2. Kirke's Golden Reinette. Trained on an espalier, is 

 in shape like the preceding, but acquires at an earlier period 

 a bright reddish yellow. It is a very beautiful Apple, but 

 does not equal the preceding in flavour. It keeps as long, 

 but is best in January. 



3. Wormsley Pippin. Trained as above, has proved 

 hardy, and attains a very large size. It is a pleasant fruit 

 and useful in the kitchen during its season, which is No- 

 vember and December. 



4. Kerry Pippin. This is also hardy, it is a pretty fruit, and 

 an excellent table Apple during its short season. It scarcely 

 retains its flavour till December, 



5. Devonshire Quarenden. Whether it be owing to the 

 soil or climate, the Apple I have under this name, and which 

 by sending specimens to the Society has been determined 

 to be the true variety, has seldom exhibited the flat shape 

 of the Apple as delineated by Hooker.* It has ripened 

 perfectly every year since the tree began to bear, but has 

 never had the peculiarly fine flavour of those I have tasted 

 from the south. 



6. Northern Greening. This is a very useful kitchen 

 Apple, keeping well till the season for Rhubarb. 



7. Norfolk Colman. This is of the same character, and 



* Fomona Londinensis, No. IS. 



