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long, and their flesh generally mealy, do not deserve to be propagated, as we have many better 
fruits in England. 
I shall now put down those sorts of Apples which are best esteemed in England, placing them 
in the order according to their time of ripening. 
9- The first Apple which is brought to the markets, is the Codlin. This fruit is so well known in 
England, that it is needless to describe it. 
10. The next is the Margaret Apple: this fruit is not so long as the Codlin, of a middling size; 
the side next the sun changes to a faint red, when ripe; the other side is of a pale green; the fruit is 
firm, of a quick pleasant taste, but does not keep long. 
11. The Summer Pearmain is an oblong fruit, striped with red next the sun; the flesh is soft, and 
in a short time is mealy, so that it is not greatly esteemed. 
12. The Kentish Fill-Basket is a species of Codlin, of a large size, and somewhat longer shaped 
than the Codlin; this ripens a little later in the season, and is generally used for baking, &c. 
13. The Transparent Apple: this was brought to England a few years since, and was esteemed a 
curiosity; it came from Petersburgh, where it is affirmed to be so transparent, as that the kernels 
may be perfectly seen, when the Apple is held to the light; but, in this country, it is a mealy insipid 
fruit, not worth propagating. 
14. Loans Pearmain: this is a beautiful fruit, being of a middling size; the side next the sun is 
of a beautiful red, and striped with the same colour on the other; the flesh is vinous, but as it soon 
grows mealy, it is not greatly esteemed. 
15. The Quince Apple: this is a small fruit, seldom larger than the Golden Pippin, but is in 
shape like the Quince, especially towards the stalk; the side next the sun is of a russet colour, on 
the other side inclining to yellow: this is an excellent Apple for about three weeks in September, 
but will not keep much longer. 
16. The Golden Renette is a fruit so well known in England, as to need no description; this 
ripens about Michaelmas, and for about a month is a very good fruit, either for eating raw or 
baking. 
17. The Aromatic Pippin is also a very good?Apple: it is about the size of a Nonpareil, but not 
so flat, it is a little longer; the side next the sun is of a bright russet colour; the flesh is breaking, 
and has an aromatic flavour. It ripens in October. 
18. The Hertfordshire Pearmain , by some called the Winter Pearmain: this is a good sized fruit, 
rather long than round, of a fine red next the sun, and striped with the same colour on the other 
side; the flesh is juicy, and stews well, but is not esteemed for eating by any nice palates. This is 
fit for use in November and December. 
19- The Kentish Pippin is a large handsome fruit, of an oblong figure; the skin is of a pale green 
colour; the flesh is breaking, and full of juice, which is of a quick acid flavour. This is a very good 
kitchen fruit, and will keep till February. 
20. The Holland Pippin is larger than the former; the fruit is somewhat longer, the skin of a 
darker green, and the flesh firm and juic} r . This is a very good kitchen fruit, and will keep late in 
the season. 
21. The Monstrous Ilenette is a very large Apple, of an oblong shape, turning red toward the 
sun, but of a dark green on the other side; the flesh is apt to be mealy, so it is not much valued by 
those who are curious, and only preserved for the magnitude of the fruit. 
22. The Embroidered Apple is a pretty large fruit, somewhat shaped like the Pearmain, but the 
stripes of red are very broad, from whence the gardeners have given it this title: it is a middling 
fruit, and is commonly used as a kitchen Apple, though there are many better. 
