Decembek 2. THE COTTAGE GAKDENER. 157 
COVENT GARDEN. 
We sliall now proceed, as we promised last week, to 
furnish our readers with a list of the fruits which we 
would recommend for planting, in the manner we spoke 
of in our last report, and to make such observations on 
each as may be necessary, and as our limits will admit 
of. In making the selections we speak of, the main 
object we have kept in view, is the applicability of the 
varieties to the generality of soils and situations, there 
being none of them, so far as our experience goes, which 
are remarkable, either for delicacy of constitution, or as 
capricious in their character. It will be observed, that 
we have avoided many of the popular varieties, such 
as—Ribston Pippin, and Golden Pippin, and have even 
introduced some, the very names of which many of our 
readers have never heard; yet, nevertheless, we feel 
confidence in what we are doing, because we are writing 
from experience; and although we are deviating from 
the beaten track, and not recommending those only, 
which everybody else recommends, our readers must 
not be the less relying. We may as well state, that the 
reason why we do not recommend the sorts we have 
mentioned, and some others which are w’ell known, is 
because they are not suited for general cultivation, on 
account of either requiring peculiar soils, or being 
naturally of delicate constitution. We shall begin first, 
with twelve of the best dessert varieties, and then 
twelve of the best adapted for culinary purposes. In 
both cases we shall take them as to their season of ma¬ 
turity, beginning with those that are earliest ripe. 
1. Early Harvest .—This is originally from America, 
and one of the few which succeed in this country. It 
is a most delicious early dessert apple, of medium size, 
and possessing a flavour almost equal to an imported 
Newtown Pippin. It ripens at the end of July, and be¬ 
ginning of August. The earliest native apples we have, 
are the loauneting and Margaret^but in point of size 
and flavour, they are not to be compared with the Early 
Harvest. 
2. Devonshire Quarrenden .—Who is there, who, in 
early autumn, has enjoyed the rich, refreshing, vinous 
juice of the Quan-endeir, and would not give it a place 
in his orchard? It is a strong, free-growing tree, an 
abundant bearer, and will grow almost anywhere. Tlie 
fruit is ripe in the first week of August, and continues 
in use during the whole of that month, and tire greater 
part of September. About the same season, but its first 
I ripening is considerably later, we have the 
3. Summer Golden Pippin .—^A very delicious, early 
Apple, which ripens in the end of August and be¬ 
ginning of September, but does not keep much over a 
fortnight. This is a very first-rate variety, and prepares 
the way for those yellow and firm-fleshed, rich and 
sugary sorts, which show themselves later in the 
season, such as 
4. Kerry Pippin .—This variety is now in pretty 
general cultivation, and, if we may judge from the 
quantities which are brought to market, and the prices 
they fetch, we may safely say it is one which has passed 
the ordeal. It is certainly one of the richest-flavoured ! 
dessert apples we have. It ripens about the second j 
or third week in September, and lasts till about the j 
middle of October. All we need say in commendation j 
of the Kerry Pippin is, that every one who has not got 
it should get it. 
5. Scarlet Grofton. —We are coming now to what 
may be properly called autumn and winter apples, 
and we do not know of one better suited to succeed 
the Keny than the Scarlet Grofton. It is a medium¬ 
sized, flattened fruit, of a peculiarly rich and sugaiy 
flavour. It ripens in October, and continues in use 
till December, with a very valuable property of not 
becoming mealy. 
0. Court of Wick. —Although this is now generally 
grown in all well-assorted gardens, it has not received 
that attention from the orchardist which it ought. It 
is one of the best, as well as one of the most beautiful 
apples in cultivation; and while, by some, it is con¬ 
sidered equal in flavour to the Golden Pippin, the tree 
is both more hardy and healthy than that variety, and 
will even succeed in soils where some sorts would not 
grow. It is in use from October to March. 
7. Doumton Pipprin —This is one of the Golden Pip¬ 
pin family, raised by T. A. Knight, Esq., and a most 
excellent dessert apple. The tree is a healthy, rather 
robust grower, and an abundant beai’er. The fruit is 
ripe in November, and continues till January. 
8. Golden Eeinette. —Almost everybody knows the 
Golden Reinette, or ought to know it. It is an old 
English apple, and one of very fine quality. It is well 
adapted for orchard planting, as the tree is a vigorous 
grower and a very abundant bearer, but does not attain 
the largest size. The fruit is in use from November till 
April. 
9. Pitmaston Nonpiareil. — A richly flavoured and 
highly aromatic apple, which was raised by ilr. 
Williams of Pitmaston. It is in use from December to 
February. 
10. Wyken Piptpin. —A very fine, tender-fleshed, juicy, 
and richly flavoured dessert apple, which is in use from 
December to April. This should be in every collection. 
11. Boston Russet. —This is another of tlie few Ameri¬ 
can apples which succeed in this country to any degree 
of perfection; and it is certainly one of the best of our 
winter dessert apples. It possesses all the flavour of 
the Ribston Pippin, and the tree, though not large, is 
very hardy, and an abundant bearer. It is in use from 
January to April. 
12. Stunner Pippin. —Of all we have as yet enume¬ 
rated this is, perhaps, the most valuable; not because it 
is superior in quality to any of the others of its season, 
but because it keeps longer than any other variety. It 
is of the richest flavour, being that of the Ribston 
Pippin and Nonpareil combined; and its season is 
from February till June. 
We have thus completed the circle, and brought our 
readers round again to the season of the early harvest 
with which we started. By such judicious modes of 
planting. Apples of the greatest excellence may be bad 
