(54 TREATISE ON THE CULTURE ANB 



43. Hay's fine-large baking Apple. 



44. Queen's Apple is a beautiful fruit, red towards the fun*, 

 and of a fine yellow on the other fide. This is a very fine 

 Apple; in my opinion, next in perfection to the Golden 

 Pippin, and about the fame fize. It is in eating from November 

 to the end of March. 



The above are the bell Apples that have come to my know- 

 ledge ; but, for the convenience of thofe who are fond of 

 great variety, I lhall add a few, with their characters, from 

 the Catalogue of Meffrs. Anderfon, Leflie and Co. Nurfery- 

 men at Edinburgh ; and alfo a lift collected from the Cata- 

 logues of the molt eminent Nurferymen in the neighbourhood; 

 of London, and other parts of England. 



Van Pippin, firft ripe, little flavour, of Dutch origin. 



Orzelon Pippin, a fmall early yellow Apple. 



Gogar, or Stone Pippin, good,, and will keep till May. 



Whitemore Pippin^ 



Paradife Pippin, a beautiful long Apple,, but foon grows 

 mealy. 



Thorle Pippin, a pretty flat early Apple of great beauty^ 



Orange Pippin. 



Dalmahoy Pippin. 



Hamilton Pippin, good. 



Bridgewater Pippin, for kitchen ufe 



Carberry Pippin, very goodi 



Lifbon Pippin. 



CommifTary Pippin. 



Crafton Pippin, an Irifh defTert Apple, and much recom*- 

 mended. 



Lufnefs Pippin* 



