PLATE XLIX. 
3. GOLDEN RUSSET. 
This is one of our old English apples whose history is lost. Worlidge calls it the Aromatic, 
or Golden Russeting, and says, “ It hath no compear, it being of a gold colour coat, under a russet 
hair, with some warts on it. It lies over the winter, and is, without dispute, the most pleasant apple 
that grows, having a most delicate aromatic hautgust, and melting in the mouth.” 
Description. Fruit : ovate, medium sized, two inches and three quarters wide, and two inches 
and a quarter high. Skin : thick, covered with a dingy yellow russet, which is sometimes rough and 
thick on the shaded side and round the base, and sometimes with a little bright red on the side next 
the sun. Eye : small and closed, set in a prominently plaited basin. Stalk : very short, inserted in 
an uneven cavity and not protruding beyond the base. Flesh : pale yellow, firm, crisp, sugary and 
aromatic ; but not abounding in juice. 
An excellent dessert apple of the first quality. Its season lasts from December to March. 
The tree is healthy, and an excellent bearer, but requires a warm soil and situation to perfect 
its fruit. 
