XXIL 
THE GOLDEN HARVEY, OR BRANDY APPLE. 
Three different varieties of Apples are distinguished by 
the name of Harveys in Herefordshire, the Golden, the Russet, 
and the Scotched: of these the Golden alone, which has de¬ 
rived its name from the bright yellow colour of its pulp, is 
valued for the press. It is doubtful whether the writers on 
fruits of the 17th century, were acquainted with this Apple: 
though Evelyn states, that some persons preferred the Cider 
of the “ Harvey Apple (being boiled),” to all other Ciders; 
and the Harvey Apple, and Russet Harvey, are both men- 
t 
tioned by Worlidge. For if the Golden Harvey had been 
known to Worlidge, its excellence for the dessert, would have 
caused it to be cultivated in every part of England; and to 
be every where esteemed, as it is in Herefordshire, the best 
fruit of its species. 
The Cider afforded by the Golden Harvey, generally pos¬ 
sesses very great strength, with little richness; and it has been 
thence called the Brandy Apple: in a very warm situation and 
season it, however, sometimes affords a most exceedingly rich 
and fine Cider. The fruit may be preserved for the dessert, in 
perfection, from December till May, and even later. 
The trees of this variety still possess a considerable share of 
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