THE APPLE. 
8 & 
qualities wliicli constitute a higli flavoured dessert apple, tc 
which it combines the quality of long keeping without the 
least shrivelling, retaining its high flavour to the last. It is 
very largely raised in Hew- York and New-Jersey for expor- 
tation, and commands the highest price in Covent Garden 
Market, London. This variety is a native of Newtown, Long 
Island, and it requires a pretty strong, deep, warm soil, to 
attain its full perfection, and in the orchard it should be well 
manured every two or three years. For this reason, while it 
is planted by acres in orchards in New-York and the Middle 
States, it is rarely raised in a large quantities or with much 
success in New-England. On the Hudson, thousands of barrels 
of the fairest and richest Newtown pippins are constantly 
produced. The tree is of rather slender and s^ow growth, 
and even while young, is always remarkable for its rough bark. 
Fruit of medium size, roundish, a little irregular in its out- 
line, caused by two or three obscure ribs on the sides — and 
broadest at the base, next the stalk ; about three inches in dia- 
meter, and two and a half deep. Skin dull green, becoming 
olive green when ripe, with a faint, dull brownish blush on one 
side, dotted with small gray specks, and with delicate russet 
rays around the stalk. Calyx quite small and closed, set in a 
narrow and shallow basin. Stalk half an inch long, rather 
slender, deeply sunk in a wide, funnel-chapel cavity. Flesh 
greenish-white, very juicy, crisp, with a fine aroma, and an ex- 
ceedingly high and delicious flavour. When the fruit is not 
grown on healthy trees, it is liable to be spotted with black spots. 
This is one of the finest keeping apples, and is in eating from 
December to May — but is in the finest perfection in March. 
Newtown Pippin, Yellow. Coxe. Thomp. 
The Yellow Newtown Pippin strongly resembles the forego- 
ing, and it is difficult to say which is the superior fruit. The 
Yellow is handsomer, and has a higher perfume than the Green, 
and its flesh is rather firmer, and equally high flavoured ; while 
the Green is more juicy, crisp, and tender. The Yellow New- 
town Pippin is rather flatter, measuring only about two inches 
deep, and it is always quite oblique — projecting more on one 
side ©f the stalk than the other. When fully ripe, it is yellow, 
with a rather lively red cheek, and a smooth skin, few or none of 
the spots on the Green variety, but with the same russet marks 
at the stalk. It is also more highly fragrant before, and after, it 
is cut than the Green. The flesh is firm, crisp, juicy, and with 
a very rich and high flavour. Both the Newtown pippins grow 
alike, and they are both excellent bearers. This variety is 
rather hardier and succeeds best in the Eastern States. We 
have kept the fruit until the 4th of July. 
