THE APPLE. 
147 
apples, in the estimation of the English connoisseurs, as it unites 
the qualities of small size, fine form, and colour, with high flavour 
and durability. It is a very old variety, being mentioned by 
Evelyn, in 1660, but it thrives well in many parts of England 
still. The Golden Pippin has never become popular in this 
country, either because the taste here, does not run in favour 
of small apples, with the high, sub-acid flavour of the Golden 
Pippin, and other favourite 
English sorts, or because 
our Newtown pippins, 
Swaars, and Spitzenburghs, 
etc., are still higher fla- 
voured, and of a size more 
admired in this country. 
The Golden Pippin is not 
a very strong grower, and 
is rather suited to the gar 
den than the orchard, with 
us. 
Fruit small, round, and 
regularly formed. Skin 
gold colour, dotted with 
Golden Pippin. gray, russcty dots, with also 
obscure white specks imbedded under the skin. Stalk nearly 
an inch long, slender. Calyx small, and set in a regular, shallow 
basin. Flesh yellowish, crisp, rather acid, but with a rich, 
brisk, high flavour. A great bearer, but requires a strong, deep, 
sandy loam. November to March. Does not succeed well 
here. 
There are many varieties of the English Golden Pippin, dif- 
fering but little in general appearance and size, and very little 
in flavour, from the old sort, but of rather more thrifty growth ; 
the best of these are Hughes’, and Kirke’s new Cluster Golden 
Pippins. 
Grandfather. 
Fruit large, roundish, oblate, inclining to conic, somewhat 
angular. Skin whitish, marbled, striped, splashed, and shaded 
with crimson. Stalk short, inserted in a very deep cavity, sur- 
rounded by russet. Calyx small, closed, set in a small deep, 
abrupt basin, surrounded by prominences. Flesh white, tender, 
juicy, pleasant, sub-acid flavour. October. 
