62 TREATISE ON THE CULTURE ANI> 



(efpecially where expofed to the fun) is often freckled with 

 dark yellow fpots. It is certainly the moft antient as well as 

 the moft excellent Apple that we have. It ripens in October, 

 and will keep through the Winter. There are feveral 

 varieties of this fruit. 



30. The Pomroy, or King's Apple, ripens nearly as foon as 

 the J une ting ; and, though not fa beautifully coloured, is 

 larger and much better tafted. 



31. The Red and White Calville are good Apples, of a 

 vinous tafte. Some have a red, and fome a white pulp ; and 

 the white is reckoned of a moft delicious tafte. They are in 

 eating in September and. October,. 



32. The Kirton, or Crack'd Pippin, is a good Apple for 

 the table. It ripens in September and October, 



33. The Ribfton Pippin* is a fine Apple from Ribfton 

 Hall, near Knarefborough in York Hi ire. It is a little ftreaked 

 with red towards the fun, and yellow on the other fide. It is 

 one of the beft Apples for eating and baking, and continues, 

 in ufe from the end of October till April. It bears very well: 

 as a dwarf, and no garden fhould be without it. 



34. The Margill is an excellent Apple, and continues in ufe 

 from November till the latter end. of March.. It is often fold 

 in the London Markets for a Nonpareil. 



35. Kirke's Scarlet Admirable,, a good Apple for baking, 

 and of a beautiful fcarlet colour,, is in eating about the month 

 of January.. 



36. The French Crab is good for baking ; and„when it is a 

 favourable Seafon, will make a pretty good fhow at the table. 

 It keeps the longeft of any Apple that we know, being in 

 eating from April to Chriftraas. 



* The firft tree of this fort was found growing in Sir Harry Goodrich's Park. 



37. The 



