THE APPLE. 
101 
country, and on a great variety of soils, and is, perhaps, more 
generally esteemed than any other early winter fruit. In the 
Eastern States where the Newtown pippin does not attain full 
perfection, this apple takes its place — and in England, it is fre- 
quently sold for that fruit, which, however, it does not equal, 
[The Green Newtown Pippin described by Lindley is this fruit.] 
Fruit large, roundish, a little flattened, pretty regular, but 
often obscurely ribbed. Skin oily smooth, dark green, becom- 
ing pale green when ripe, when it sometimes shows a dull blush 
near the stalk. Calyx small, woolly, closed, in a slightly sunk, 
scarcely plaited basin. Stalk three-fourths of an inch long, 
curved, thickest at the bottom. Flesh yellow, fine grained, ten- 
der, crisp, with an abundance of rich, slightly aromatic, lively, 
acid juice. The tree grows very strongly, and resembles 
the Fall pippin in its wood and leaves, and bears most abundant 
crops. The fruit is as excellent for cooking as for the dessert. 
November to February — or, in the North, to March. In some 
localities at the West does not succeed, in others very good. 
Richard’s graft. 
Derrick’s Graft. Red Spitzenburgh. 
Strawberry. Wine. 
A very excellent fall apple well worthy of cultivation. Ori- 
gin, uncertain, supposed to be Ulster County, N. Y. An old 
fruit, but little known — lately introduced by E. G. Studley, 
