Plate XVI. 
i. GOLDEN HARVEY. 
[Syn : The Harvey Apple ; Round Russet Harvey ; Brandy Appleh\ 
The history of this apple is not known. It is doubtful if it existed before the 17th century. 
Evelyn mentions it, and says that “ some persons prefer the cider from the Hervey Apple (being 
boiled) to all other ciders.” The Harvey Apple and Russet Hervey are both mentioned by Worlidge, 
though he could scarcely have known its excellence for the dessert table, or he would have caused it 
to be cultivated in every part of England, and have made it to be “ everywhere esteemed, as it is in 
Herefordshire, as the best fruit of its species.” It is called “golden” from the bright yellow colour 
of its flesh. 
Description. —Fruit: small, oblato-cylindrical, even and free from angles. Skin : entirely 
covered with rough, scaly russet, with sometimes a patch of the yellow ground colour exposed on the 
shady side, and covered with brownish red on the side next the sun. Eye : small and open, with 
very small, reflexed segments, set in a wide, shallow and slightly plaited basin. Stalk : half an inch 
long inserted in a shallow cavity. Flesh : yellow, firm, crisp, juicy, sugary, with an exceedingly rich 
and powerful aromatic flavour. 
The Golden Harvey , or as it is more commonly called in Herefordshire, the Brandy Apple , 
in a warm and favourable season, is perhaps the most delicious of all dessert apples. It is fit for the 
table from December to May or June, but it requires h Q wever to be carefully kept, in jars, or in boxes 
in sand, for if exposed to light and air it will shrivel as do most of the late keeping russet apples. 
The flesh of the Golden Harvey apple is firm and crisp. Mr. Edward Solly found that 1000 
parts of the ripe fruit, consisted of organic matter 2140; inorganic matter 35 ; and water 7825 ; 
Trans, of Horticultural Society , London, 2nd Series, Vol. I., p. 62.) The juice is singularly rich 
