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PLATE XXIX. 
1. ROYAL RUSSET. 
Of globular shape and medium size, coated entirely over with brown russet. It is 
an excellent richly flavoured kitchen apple; in use December and January. A good 
bearer, but, like most of the Russets, apt to canker if not in loamy rich soil. 
2. GOLDEN RUSSET. 
An oblong apple, of middle size when ripe, of a fine golden colour, slightly spread 
over with light brown russet. It is a high-flavoured sweet apple, suitable either for 
the table or kitchen. In perfection through December and January. The tree grows 
freely and bears well, but is rather apt to canker. 
3. FRENCH PIPPIN. 
(Or rather, French Russet.) A sauce apple above the middle size, of globular shape ; 
the eye small and prominent: its ground colour is a yellowish green, the sun side faint 
red ; about half the apple is generally russety. It has a pleasant flavour, but is rather 
light in substance, for which defect it makes amends by a vigorous growth, ample 
produce, and seldom suftering by canker or blight. Its season is from November 
till January. 
4. LARGE RUSSET. 
A fine old well-known large sauce apple, mentioned in Evelyn’s Collection. It is of 
oblong shape ; green ground colour, covered nearly all over with brown russeting. It 
is of fine flavour, and bakes well. Will keep till February or March. The tree, like 
some other old apples imported from Normandy, is apt to canker, and seems rather 
on the decline. 
