557 
23. The Royal Russet, by some called the Leather Coat Russet, on account of the deep russet 
colour of the skin; this is a large fair fruit, of an oblong figure, broad towards the base; the flesh is 
inclinable to yellow. Ihis is one of the best kitchen Apples we have, and is a very great bearer: 
the trees grow large and handsome, and the fruit is in use from October till April, and is also a 
pleasant fruit to eat. 
24. Wheelers Russet is an Apple of a middling size, flat, and round; the stalk is slender, the side 
next the sun of a light russet colour, and the other side inclining to a pale yellow, when ripe; the 
flesh is firm, and the juice has a very quick acid flavour, but is an excellent kitchen fruit, and will 
keep a long time. 
25. Piles Russet is not quite so large as the former, but is of an oval figure, of a russet colour to 
the sun, and of a dark green on the other side: it is a very firm fruit, of a sharp acid flavour, but is 
much esteemed for baking, and will keep sound till April, or later, if they are well preserved. 
26. The Nonpareil is a fruit pretty generally known in England, though there is another Apple 
which is frequently sold in the markets for it, which is what the French call Haute-bonne; this is a 
larger fairer fruit than the Nonpareil, more inclining to yellow; the russet colour brighter, and it is 
earlier ripe, and sooner gone; this is not so flat as the true Nonpareil, nor is the juice so sharp, 
though it is a good Apple in its season; but the Nonpareil is seldom ripe before Christmas; and 
where they are well preserved they will keep till May perfectly sound; this is justly esteemed one of 
the best Apples that have been yet known. 
27. The Golden Pippin is a fruit almost peculiar to England; there are few countries abroad 
where this succeeds well, nor do they produce so good fruit in many parts of England as were to be 
wished; which, in some measure, is owing to their being grafted on free stocks, which enlarges the 
fruit, but renders it less valuable, because the flesh is not so firm, nor the flavour so quick, so is apt 
to be dry and mealy; therefore this should always be grafted upon the Crab stock, which will not 
canker like the others, and though the fruit will not be so fair to the sight, yet it will be better 
flavoured and keep longer. 
There are yet a great variety of Apples, which, being inferior to those here mentioned, I have 
omitted, as those which are here enumerated will be sufficient to furnish the table and the kitchen, 
during the whole season of these fruits; so that where these sorts can be had, no person of taste will 
eat the other. 
I shall here mention some of the Apples which are chiefly preferred for the making of Cyder, 
though there are in every Cyder country, new sorts frequently obtained from the kernels; but these 
have, for some years, been in the greatest esteem. 
1. The Red-streak. 
2. Devonshire Royal Wilding. 
3. The Whitsour. 
4 . Herefordshire Under Leaf. 
5. John Apple, or Deux-annes. 
6. Everlasting Hanger. 
7 . Gennet Moyle. 
8. In Herefordshire, according to Mr. Marshall,* the Stive stands first in estimation as a Cyder 
fruit. It is somewhat below the middle size; the form rather flat; the colour pale yellowish white, 
with sometimes a faint blush on one side; the flesh tolerably firm; the flavour, when fully ripe, fine. 
This celebrated fruit is going off. 
* Gloucestersh. 2. 25 1. 
7 B 
