90 
DESCRIPTIONS 
133. RHODE-ISLAND GREENING. Plate 22, fig. 3. 
Fruit of the medium size and greater ; subcircular or scarcely angular, depressed or flat¬ 
tened, but nearly symmetrical. Color green and pale, mellowed with yellow and tinged 
brown in the sun upon the base. Skin fair, smooth and waxy, or showing a full devel¬ 
opment of chlorophyl in its texture. Stem exsert, depression moderate. Calyx small, 
depression shallow. Flesh yellowish, firm, juicy, fine grained, and becoming tender. 
For general purposes in New-England and New-York, it is one of the best. Keeps till 
March. Tree productive. 
134. GREEN SWEETING. 
Fruit about the medium size, elongated ; one side more developed than the other. Color 
yellow, its cheek ornamented with a tinge of brown. Stem long, exsert. Calyx large. 
Flesh yellowish, pure, sweet, for which, along with its keeping qualities, it deserves a 
place in every orchard. Specimen figured, obtained at Syracuse. 
135. OLD-TOWN CRAB. 
Rather small. Color yellowish green, and marked with brown specks. Flesh sweet, crisp, 
greenish white, juicy and sprightly. This is the Virginia Spice apple; it keeps there 
until spring. Tree vigorous. 
136. SWEET AND SOUR. 
Fruit of the medium size, but characterized by numerous greenish ridges and whitish fur¬ 
rows. The former are subacid, while the latter are insipidly sweet. The apple is of little 
value, and unworthy of cultivation, except as a curiosity. 
137. WINTER CHEESE. 
Fruit of the medium size; color green ; when exposed to the sun it has a red cheek. 
Flesh tender, with a pleasant flavor. It is esteemed in Virginia, where it is principally 
cultivated. 
138. PICKMAN. 
Fruit rather large, round, of a light yellow color, with the surface dotted. Flesh juicy 
and firm, having the property of keeping well, and adapted to culinary purposes. 
