PLATE XLI. 
4. Cornish Aromatic. 5. Cornish Gilliflower. 
4. CORNISH AROMATIC. 
The origin of this excellent variety is nowhere given, and its name alone affords any 
indication of the locality in which it was produced. It was first brought into public notice by Sir 
Christopher Hawkins in 1813, and he then described it as having been known in Cornwall for 
many years. 
It is well figured by Lindley, PI. 58 ; and by Ronalds, PI. xix., fig. 3. 
Description .—Fruit : above medium size, three inches wide and two and three-quarters 
high ; roundish, slightly flattened, and narrowing towards the eye. Skin : yellow on the shaded 
side and covered with large patches of pale brown russet, which extend all over the base, and 
sprinkled with green and russety dots ; but of a beautiful bright red, which is streaked with deeper 
red, and strewed with patches and dots of russet on the side exposed to the sun. Eye : small and 
closed, with long flat segments which are reflexed at the tips, and set in an irregular basin. Stalk : 
short, inserted in a deep and narrow cavity which is lined with russet. Flesh : yellowish, firm, 
crisp, juicy, rich and highly aromatic. 
A valuable dessert apple of the best quality, in season from October to Christmas. 
The tree grows freely, but in many localities it is subject to canker. It bears well, though 
usually only on alternate years. 
[5. Cornish Gilliflower. 
