Decembee 9, 
THE COTTAGE GARDENER 
177 
[ llawthornden is to a turnip. Its flesh is firm and crisp, 
very juicy and brisk, with a very strong and rich bal¬ 
samic flavour. The tree is a very early and abundant 
bearer, almost, if not quite, as much so as the Ilnw- 
thornden. It is ripe in the middle of August, and lasts 
during the greater part of September. It may even be 
I used in the dessert. 
•I. Nonesuch. —This is a very old and very beautiful 
English apple, and well suited for orchard planting for 
the supply of markets, as the tree is an early and great 
bearer, and the high colour of ttio fruit is very attrac¬ 
tive. It is one of the best for preserving, and makes 
the finest apple jelly. It is ripe in about the second 
week in September, and lasts during October. 
4. Wonnsley Pipjtin.- —Among all the varieties Mr. 
Knight raised, we question if he got a better and more 
generally valuable apple than this. Besides being of a 
very large size, and first-rate in every respect for culinai’y 
use, it is even a good dessert apple, being crisp, brisk, 
sugary, and aromatic. But perhaps its greatest qualifi¬ 
cation is the wide range of country for which it is 
adapted ; it being as easily cultivated in Scotland as in 
the south of England. It comes in use in September, 
and lasts during October. 
.5. Cellini. —This is a sort, too, which is deserving of 
greater popularity. It is handsome and beautifully 
coloured, and of a good size. It is particularly brisk, 
I juicy, and crisp, with that strong balsamic flavour 
which is peculiar only to some apples. It is in use 
during October and November. The tree is a strong 
and capital grower, and a most abundant bearer. We 
have only just to look out of the window where we are 
now writing to see a Cellini tree, about five feet high, 
which this season was as full of apples as it coidd hold. 
(). Qolden Winter Vearmain. —This is what is known 
to most people by the name of Kinri of the Pippins, 
which is, in fact, a decoy name given to this variety by 
a London nurseryman, that he might for a time secure 
the sale of it to himself. This variety is now pretty 
well known, and is quite an established favourite, 
especially in Covent Garden and the other London 
markets. It is a pretty and handsome apple, and is in 
use from October till January. 
7. Beauty of Kent. —One of the most magnificent- 
looking, and one of the best culinary apples which this 
country has ever produced. It grows to a gi'eat size, 
and is a fine sauce apple. The tree, however, requires 
a warm and rather light soil. The fruit is in use from 
I October till February. 
;i. Dumelow's Seedling. —There arc few growers uow- 
a-days who do not know the Wellington Apple. Tliis 
is it. It is also sometimes called Normanton Wonder. 
It is a very pretty apple, of good size, and exceedingly 
firm and weighty. It is one of the very best sauce 
apples, and well known now in almost all markets. 
The tree is a strong and vigorous grower, and a good 
bearer. 
9. Winter Pearmain. —This, for a cottager's gai’den, 
is one of the best we know. It will grow almost any¬ 
where and everywhere, is a most beautiful apple, and 
the tree is a very abundant bearer. It is an excellent 
variety for apple-pies, and is one of those which do 
not fall away to pulp, but which, though ever so well 
cooked, still retains the form of slices the same as 
when first put into the pie. It is in use from Novem¬ 
ber till April, and is a good keeper. 
10. Striped Beefing. —Very few of our readers know, 
or ever heard of this variety. The sooner they make its 
acquaintance the better. We have already exhausted 
our superlatives on the Beauty of Kent, otherwise we 
would have concentrated all on this. It is an immensely 
large apple, being generally never less than four inches 
diameter, beautifully coloured, and the most excellent 
of the best culmary apples. When baked by itself in 
a tin, or on a plate, which you will, it falls, and gives 
out a perfect syrup of rich, sugary juice. It is in use 
from December till May. 
11. Winter Majetin. —In appearance this very much 
resembles the London Pippin ; but the latter, in ripen¬ 
ing, attains a yellow colour, while the former may be 
kept till May or June, aud will always preserve its green 
colour. It is a very hardy variety, and bears very 
abundantly. 
12. Gooseberry Apple. —This is a very valuable apple, 
not only for its long keeping, but its very fine and pecu¬ 
liar flavour, winch, when cooked, very much resembles 
that of the Gooseberry. It is now coming much into 
cultivation about London for the siqqfly of the markets, 
and is a most profitable variety to gi’ow. 11 comes into 
use in December or January, and keeps as late as June 
or -Tidy. 
We have now completed our list of Apples, and here 
we leave the subject for the present. Next week we 
shall, on the same plan, furnish a list of Pears. 
Wo auiioiurced, some weeks ago, that Apples must 
rise in price before long; and now that time has arrived. 
During the past week, even although the weather has 
been so bad, and trade generally dull, the rise has been 
very considerable. Anything like good samples of 
kitchen sorts made as much as 7s. aud 8s. per bushel, 
and good dessert 10s. We did not observe anything 
new among them besides what we have already noticed 
ill former reports. There arc still, however, plenty of 
Blenheim Pippins, Alfristons, Newtown Pippins, Lady 
Apples, and a few Ribstons. Wo observed, also, a 
small parcel of the old Calville Blanche, now very 
seldom seen in this country, but a great favourite on 
the eontinoiit. These were imported specimens. Among 
Peaes there is not much new, except a few Ne Plus 
Meuris, a very rich and highly-flavoured pear of the 
very first rank. It was raised by Van Mons, and named 
after his gardener Meuris. There are also some Nelis 
d'hiver, Beurre de Ranee, Olout Morceau, and very large 
specimeus of imported Ghaumontel; all of them make 
from Ss. to 4s. per dozen. 
Potatoes are rising very much in price, even common 
French kinds of inferior quality are making as high as 
L5 per ton. of home growth, are L'7 10s., and 
every day they are expected to rise considerably higher, j 
