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M A L 
exceeding large, and produced great quantities of 
fruit, without any previous flowers ; but it grew at 
home diftance from his habitation, and he having no 
other opportunity to obferve it ftri&ly himfelf, but 
by vifiting the place two or three times about the fea- 
fon of flowering, and not being apprized of the hid- 
den decay of the flowers, they might eafily be fup- 
pofed to have appeared and dropped off, between the 
times of his vifiting the place. 
The other forts which are above-mentioned, are what 
have been introduced from France, but there are not 
above two or three of them, which are much efteemed 
in England, viz. the French Rennette, the Rennette- 
grife, "and the Violet Apple ; the other being early 
fruit, which do not keep long, and their fleffi is ge- 
nerally meally, fo they do not deferve to be propa- 
gated, as we have many better fruits in England : but 
as there may be fame perfons who are willing to 
have all the forts, I have mentioned them here for 
their inftruftion ; but I fhall next put down thofe 
forts of Apples which are belt efteemed in England, 
placing them in the order according to their time of 
ripening. 
The firft Apple which is brought to the markets, is 
the Codlin. This fruit is fo well known in England, 
that it is needlefs to defcribe it. 
The next is the Margaret Apple : this fruit is not fo 
long as the Codlin, of a middling fize ; the fide next 
the fun changes to a faint red, when ripe ; the other 
fide is of a pale green ; the fruit is firm, of a quick 
pleafant tafte, but doth not keep long. 
The Summer Pearmain is an oblong fruit, ftriped 
with red next the fun •, the fleffi is foft, and in a fliort 
time is meally, fo that it is not greatly efteemed. 
The Kentifh Fill Bafket is a fpecies of Codlin, of a 
large fize, and fomewhat longer fhaped than the Cod- 
lin ; this ripens a little later in the feafon, and is ge- 
neraliy ufed for baking, &c. 
The Tranfparent Apple : this was brought to Eng- 
land a few years fince, and was efteemed a curiofity ; 
it came from Peterfburgh, where it is affirmed to be 
fo tranfparent, as that the kernels may be perfe&ly 
feen, when the Apple is held to the light ; but, in 
this country, it is a meally infipid fruit, fo not worth 
propagating. 
Loan’s Pearmain : this is a beautiful fruit, being of 
a middling fize •, the fide next the fun is of a beauti- 
ful red, and ftriped with the fame colour on the other; 
the fleffi is vinous, but as it foon grows meally, it is 
not greatly efteemed. 
The Quince Apple : this is a fmall fruit, feldom 
larger than the Golden Pippin, but is in fliape like 
the Quince, efpecially toward the ftalk ; the fide next 
the fun is of a rufiet colour, on the other fide in- 
clining to vellow : this is an excellent Apple for about 
three weeks in September, but will not keep much 
longer. 
The Golden Renette is. a fruit fo well known in Eng- 
land, as to need no defcription ; this ripens about Mi- 
chaelmas, and for about a month is a very good fruit, 
either for eating raw or baking. 
The Aromatic Pippin is alfo a very good Apple : it 
is about the fize of a Nonpareil, but not fo flat, it is 
a little longer; the fide next the fun is of a bright 
rufiet colour ; the fleffi is breaking, and hath an aro- 
matic flavour. It ripens in O&ober. 
The Hertfordiliire Pearmain, by fome called the Win- 
ter Pearmain : this is a good fized fruit, rather long 
than round, of a fine red next the fun, and ftriped with 
the fame colour on the other fide ; the flefli is juicy, 
and ftews well, but is not efteemed for eating by any 
nice palates. This is fit for ufe in November and De- 
cember. 
The Kentiffi Pippin is a large jiandfome fruit, of an 
oblong figure ; the Ikin is of a pale green colour ; the 
fleffi is breaking, and full of juice, which is of a quick 
acid flavour. This is a very good kitchen fruit, and 
will keep till February. 
The Holland Pippin is larger than the former ; the 
fruit is fomewhat longer, the fidn of a darker green. 
M A L 
and the fleffi firm and juicy. Thus is a very good 
kitchen fruit, and will keep late in the feafon. 
The Monftrous Renette is a very large Apple, of an 
oblong fliape, turning red toward the fun, but of a 
dark green on the other fide ; the flefli is apt to be 
meally, fo it is not much valued by thofe who are cu- 
rious, and only preferved for the magnitude of the 
fruit. 
The Embroidered Apple is a pretty large fruit, 
fomewhat fhaped like the Pearmain, but the {tripes 
of red are very broad, from whence the gardeners 
have' given it. this title: it is a middling fruit, and 
is commonly ufed as a kitchen Apple, though there 
are many better. 
The Royal Rufiet, by fome called the Leather Coat 
Rufiet, on account of the deep rufiet colour of fhe 
Akin ; this is a large fair fruit, of an oblong figure, 
broad toward the bafe ; the fleffi is inclinable to yel- 
low. This is one of the faeft kitchen Apples we have, 
and is a very great bearer : the trees grow large and 
handfome, and the fruit is in ufe from October till 
April, and is alfo a pleafant fruit to eat. 
W heelePs Rufiet is an Apple of a middling fize, flat, 
and round ; the ftalk is (lender, the fide next the fun 
of a light rufiet colour, and the other fide inclining 
to a pale yellow, when ripe ; the flefli is firm, and the 
juice has a very quick acid flavour, but is an excel- 
lent kitchen fruit, and will keep a long time. 
Pile’s Rufiet is not quite fo large as the former, but 
is of an oval figure, of a rufiet colour to the fun, 
and of a dark green on the other fide ; it is a very firm 
fruit, of a fliarp acid flavour, but is much efteemed 
for baking, and will keep found till April, or later, if 
they are well preferved. 
The Nonpareil is a fruit pretty generally known in 
England, though there is another Apple which is fre- 
quently fold in the markets for it, which is what the 
French call Flaute-bonne ; this is a larger fairer fruit 
than the Nonpariel, more inclining to the yellow ; 
the rufiet colour brighter, and it is earlier ripe, and 
fooner gone ; this is not fo flat as the true Nonpa- 
reil, nor is the juice fo ffiarp, though it is a good 
Apple in its feafon ; but the Nonpareil is feldom ripe 
before Chriftmas, and where they are well preferved 
they will keep till May perfedtly found ; this is juftly 
efteemed one of the beit Apples that have been yet 
known. 
The Golden Pippin is a fruit almoft peculiar to Eng- 
land ; there are few countries abroad where this fuc- 
ceeds well, nor do they produce fo good fruit in many 
parts of England as were to be wiffied ; which, in 
fome meafure, is owing to their being grafted on free 
ftocks, which enlarges the fruit, but renders it lefs 
valuable, becaufe the flefli is not fo firm, nor the fla- 
vour fo quick, fo is apt to be dry and meally ; there- 
fore this fliould always be grafted upon the Crab 
flock, which will not canker like the others, and 
though the fruit will not be fo fair to the fight, yet it 
will be better flavoured and keep longer. 
There are yet a great variety of Apples, which, be- 
ing inferior to thofe here mentioned, I have omitted, 
as thofe which are here enumerated will be fuffi- 
cient to furnifli the table and the kitchen, during 
the whole feafon of thefe fruits ; fo that where thefe 
forts can be had, no perfon of tafte will eat the other. 
I ffiall here mention lome of the Apples which are 
chiefly preferred for the making of cyder, tho 5 there 
are in every cyder country, new forts frequently ob- 
tained from the kernels ; but thofe hereafter men- 
tioned, have, for fome years, been in the greateft 
efteem. 
The Red-ftreak. 
Devonffiire Royal Wilding. 
The Whkfour. 
Herefordffiire Under Leaf. 
John Apple, or Deux-annes. 
Everlaftino; Flanker. 
Gennet Moyle. 
All the forts of Apples are propagated by grafting or 
budding upon the ftocks of the fame kind, for they 
' will 
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