Plate XVII. 
2. WALTHAM ABBEY SEEDLING. 
This apple was raised about the year 1810 from the seed of the Golden Noble, by Mr. John 
Barnard, of Waltham Abbey in Essex; and was introduced by him at a meeting of the London 
Horticultural Society in 1821. It resembles its parent the Golden Noble, but is yet quite distinct 
from it. 
Description .—Fruit: large roundish,inclining to ovate,in which respect it differs from the Golden 
Noble , which is quite round. Skin: pale yellow, assuming a deeper tinge as it attains maturity, with 
a faint blush of red where exposed to the sun, and strewed all over with minute, russety dots, and 
occasionally a few patches of thin russet. Eye : large and open, set in a shallow and even basin. 
Stalk: short, deeply inserted, and surrounded with rough russet. Flesh: yellowish, tender, juicy, sweet 
and pleasantly flavoured; when cooked it assumes a clear, pale amber colour. 
The Waltham Abbey Seedling is a culinary apple of first rate quality ; it requires but little sugar 
when cooked, and has inherited from its parent, the Golden Noble, the great merit of becoming translucent. 
It is in season from September to Christmas. The tree is remarkable for its very small foliage, 
though the fruit is abundant and of a good useful size. 
