60 TREATISE ON THE CULTURE AND 



13. The Kentifh Fill-Bafket is a fpecies of Codlin, of a 

 large fize, and is generally ufed for baking. It is in eating 

 from Auguft to October. 



14. The Tranfparent Apple was introduced from St. 

 Peterfburg ; but is more curious than uieful ; a tree or two, 

 therefore, will be fufficient for a garden. It ripens in Sep- 

 tember and October. 



*5> Loan's Pearmain is a beautiful fruit ; the fide next the 

 fun is of a fine red, and the other fide ftriped with the fame 

 colour; the fie Hi has a vinous tafte, but foon grows mealy, 

 which lefTens its value. It ripens in September and October. 



16. The Quince Apple is feldom larger than the Golden- 

 Pippin, and the fide next the fun is of a rufTet colour. This 

 is an excellent Apple for about three weeks or a month, and 

 ripens in September. 



17. The Nonfuch is a good bearer, and very fit either for 

 the table or kitchen ; the cooks, however, complain that it 

 makes but a very fmall proportion of iauce. It is ripe in 

 September and October. 



18. The Golden Rennet is too well known to need any 

 defcription; it ripens about Michaelmas,, and will continue 

 good a month. 



19. The Aromatic Pippin is a very good Apple, of a bright 

 fuUet next the fun ; and the flefh has a fine aromatic flavour. 

 It ripens in October. 



20. The Hereford (hire Pearmain, or Winter Pearmain, is of 

 p. fine red next the fun, and ftriped with red on the other 

 fide j the flefh is juicy and flews well. It is fit for ufe in 

 November and December. 



21. The Kentifh Pippin is a handfome fruit, of a pale 

 green colour, and the flefh full of a quick acid juice. This is 



a good 



