Plate XXIII. 
3. DR. HARVEY. 
[Syn : Harvey Applet 
This fine apple is one of the oldest English varieties. It is first mentioned by Parkinson as 
“ a faire, greate, goodly apple ; and very well relished.” Ralph Austin calls it “ a very choice fruit, 
and the trees beare well.” Indeed it is noticed by almost all the early authors. According to Ray, 
it is named in honour of Dr. Gabriel Harvey, of Cambridge : “ Pomum Harveianum ab inventore 
Gabriele Harveio Doctore nomen sortitum Cantabrigioe sues delicice .” 
Description. —Fruit: large, three inches wide and about the same high ; ovate inclining to 
be angular. Skin : greenish yellow, dotted with green and white specks, and marked with 
ramifications of russet about the apex. Eye : small, very slightly depressed, and surrounded with 
several prominent plaits. Stalk : short and slender, inserted in an uneven and deep cavity. Flesh : 
white, firm, crisp, juicy, pleasantly acid and perfumed. 
A culinary apple of first-rate quality, well known and extensively cultivated in Norfolk and 
the north of England generally. It is in season from October to January. 
The tree is large, hardy, and a great bearer. In the “ Guide to the Orchard ’ it is said of 
this apple : “ When baked in an oven, which is not too hot, these apples are most excellent; they 
become sugary, and will keep a week or ten days, furnishing for the dessert a highly flavoured 
sweatmeat.” 
