Plate X. 
years since, by a lady who met with the apple in London, got grafts through the Covent Garden 
salesmen, and brought them to Moccas. It grows best on a standard, but requires a sheltered 
situation, to prevent the heavy fruit from being blown off by the wind. The Woolhope Club, in one 
of the Autumn Forays, fell in with a full-grown tree at Byford, with all its boughs arched down with 
the weight of its fine fruit. The apples were all the more regular in shape, from not being so large 
in size. It was a sight not soon to be forgotten. 
2. POTTS’ SEEDLING. 
This Apple was raised from the seeds of an American apple, at Ashton-under-Lyne, about 
the year 1849, by the late Mr. Samuel Potts, of Robinson Lane, Ashton. 
Description. —Fruit, large, full, round, and upright, but not conical; sometimes irregular in 
shape, about three inches broad, and three and a half inches high. Skin, light green, not unlike 
Lord Stiff eld\ becoming very yellow when ripe, with numerous small golden spots on the sunny 
side. Eye, shallow, with converging segments. Stalk, long, deeply inserted in a narrow cavity, 
and often connected with the apple by a fleshy protuberance on one side. Flesh, white, with a 
very agreeable acidity. 
This is an excellent cooking apple. It is in its best flavour in October and November, but 
it will keep, with care, until January. 
The tree is very hardy, robust in growth, with heavy roundish foliage, and bears abundantly, 
It forms a beautiful bush, or pyramid, and, from being so good a cropper, should become a very 
profitable market apple. The fruit should be gathered before it is too ripe, or, like the Lord Suffield 
apple, it will be bruised in carriage. 
This apple is now described and represented for the first time. 
