PLATE XXXV. 
2. NORFOLK BEEFING. 
[Syn : Norfolk Beau fin ; Norfolk Beau-fin ; Norfolk Beefin ; Catshead Beaufin ; Reed's 
Baker; Tallesin.~\ 
The name of this Apple is frequently written “ Beaufin" as if of French origin. It is more 
correctly called Beefing , and is supposed to have been named from the similarity the dried fruit 
presents to beef. Its definite history is lost. 
Description. —Fruit: medium sized, three inches wide, and two inches and three-quarters 
high ; oblate, irregular in its outline caused by several obtuse angles or ribs, which extend from the 
base to the basin of the eye, where they form prominent knobs or ridges. Skin : smooth, green at 
first, but changing to yellow, and almost entirely covered with dull brownish red, which is thickest 
and darkest next the sun ; sometimes it is marked with a few broken stripes of dark crimson, and 
in specimens where the colour extends over the whole surface, the shaded side is mottled with 
yellow spots. Eye : open, set in a rather deep and angular basin. Stalk : short, inserted in a deep 
and russety cavity. Flesh : firm and crisp, with a brisk and pleasant flavour. 
A well known and first-rate culinary Apple, in season from Jannuary to June. The tree is 
very vigorous, but requires a rich soil and not too moist, or it is apt to canker. 
This valuable variety is extensively cultivated in Norfolk, where, besides being applied to 
general culinary purposes, the apples are baked in ovens, and from the dried fruits met with among 
confectioners and fruiterers, called “ Norfolk Biffins.” 
