THE APPLE. 
187 
Russet, English. 
The English Russet is a valuable, long keeping variety, ex- 
tensively cultivated, and well known by this name on the H ad- 
son, but which we have not been able to identify with any Eng- 
lish sort. It is not fit for use until February, and may be kept 
till July, which, together with its great productiveness and good 
flavour, renders it a very valuable market fruit. It is acknow- 
ledged one of the most profitable orchard apples. 
Fruit of medium size, ovate, or sometimes conical, and very 
regularly formed. Skin pale greenish yellow, about two-thirds 
covered with russet, which is thickest near the stalk. Calyx 
small, closed, and set in an even, round basin, of moderate 
depth. Stalk rather small, projecting even with the base, and 
pretty deeply inserted, in a narrow, smooth cavity. Flesh yel- 
lowish-white, firm, crisp, with a pleasant, mild, slightly sub-acid 
flavour. 
The trees grow very straight, and form upright heads, and 
the wood is smooth and of a lively brown. 
Russet Pearmain. 
An old variety, good bearer. 
Fruit fair, medium size, roundish, conic. Skin green russet, 
with faint red stripes and a sunny cheek. Flesh juicy, tender 
with a fine, rich, sub-acid, or almost saccharine flavour. De 
cember to March. 
Sailly Autumn. 
Origin, Plattsburgh, N. Y., on the farm of J. H. Sanborn. 
Tree upright, vigorous and productive. 
Fruit medium, oblate, conic. Skin greenish yellow, the 
exposed side frequently deep red. Stalk short, in a me- 
dium cavity. Calyx small, closed, basin small, narrow. Flesh 
very tender, rich, high flavour, with a peculiar aroma. Septem- 
ber. (J. W. Bailey, MS.) 
Scarlet Pearmain. Thomp. Lind. 
Bell’s Scarlet Pearmain. Ronalds. 
Oxford Peach of some English gardens. 
A showy dessert apple, of English origin. 
Fruit medium sized, pearmain or conical shaped. Skin light 
crimson, or yellow, in the shade, rich crimson on the sunny 
side. Stalk nearly an inch long, deeply set. Flesh white, 
stained with a tinge of pink, crisp, juicy, and of good flavour. 
In eating from the last of August to the tenth of October. A 
plentiful bearer. 
