162 
THE FLORIST AND POMOLOGIST. 
[November, 
according to the counties from whence it came, 
which served to bring it into something like 
order. That from Kent took the lead, closely 
followed by Middlesex, Surrey, Herts, Sussex, 
and other southern counties. We add a few 
general remarks from the reports published in 
the Gardeners’ Chronicle. 
“ Of High-coloured Apples, we may say that 
here and there some kinds not usually associated with 
high colour shoAV very ruddy cheeks, and we much 
doubt whether any one ever saw richer hues- on the 
Ribston Pippin than grace the dish of that kind in 
the Messrs. Cheat's collection. There is nomis'ak- 
ing the fact that Sussex and Kent with their chalky 
subsoils, free pure currents of air, and ample sun¬ 
shine, are pre-eminently the counties in which colour 
is the most abundantly created. Now, dealing with 
a selection of twelve Dessert kinds in the show that 
are rich in crimson and red hues, we found perhaps 
the handsomest to be ‘ Honeymoon, 5 in the col¬ 
lection sent by Messrs. Jefferies from Cirencester. 
This is so beautiful that it attracted our attention the 
first day, and we have learned since that it has b-en 
found to be but a small though a wondrously coloured 
Hoarv Morning, that through nb-ciue writing had 
got thus transposed. Some samples of Red Astrachan, 
our earliest deep-colou ed Apple, are in the show, 
but they are too far gone. Red Quarrenden is still 
fairly good. Duchess’ Pavourite, or Lss well 
known as Duchess of Gloucester, very handsome, 
medium in size, and of very moderate quality. 
Worcester Pearmain, the handsomest of all the 
early reds, and a worthy successor to that new and 
beautiful kind Mr. Gladstone, which is too preco¬ 
cious in ripening to enable it to be seen in October. 
Colonel Vaughan is a smallish, conical-shaped kind, 
superbly coloured, but of no great merit otherwise. 
Sops in Wine is a very ancient uneven sort, richly 
coloured, but of capital quality, as also is the Sum¬ 
mer Strawberry; Court Pendu Plat, and its near 
relative, Pearn’s Pippin, are too wcdl known to need 
further reference, but Calville Rouge Precoce in the 
Chiswick collection bears considerable resemblance 
to Pearn’s Pippin, and is a very handsome Apple. A 
very beautiful kind is to be found in Cheal’s Ede’s 
Beauty, which has a primrose skin, heavily striped 
with red, and is in form roundish angular. Pinally, 
the dozen includes Baumann's Red Reinette, shown 
by the Messrs. Veitch & Sons, a fine-coloured late- 
keeping kind, that should make a capital market 
variety. 
“ Of Kitchen kinds of remarkable colour are Mere 
de Menage, Cox’s Pomona, Hoary Morning, a very 
odd name for such a rich-coloured Apple ; Holland- 
bury, sometimes known as Scarlet Admirable ; Em¬ 
peror Alexander, Tom Putt, very old, intensely 
coloured, and of irregular form; Premier, not unlike 
the previous one; Winter Quoining, an ungainly 
Apple ; Rosenberger, in Mr. Loney’s Swedish collec¬ 
tion, richly striped and coloured like Pomona, but 
less ribbed; Cellini Pippin, generally in southern 
districts rich in colour; Striped Beefing, so good a 
keeper; and that excellent kind, Beauty of Kent. 
We are tempted to ask here, whether it is not the 
case that high colour and good quality are seldom 
associated? Of all the kinds just mentioned hardly 
one can be termed first-class, and few are firm good 
keepers. Colour may be a profitable market com¬ 
modity, but it is not the only feature to be sought 
for in furnishing a selection of good Apples. 
“ Closely allied to the high-coloured ones come the 
Handsome Fruits as distinguished from colour, 
those of particularly good form that have pretty 
markings and are always admired for their beauty. 
In this selection also we do not find the best quality, 
though many are very good in their season, but it is 
too often a short one. Thus we take the Queen, 
broad, handsome, beautifully striped; Peasgood’s 
Nonsuch, the handsomest of all big Apples, but not 
a keeper [nor a good bearer] ; Washington, a very 
beautiful Apple, but already past its season ; 
Grenadier, a noble-looking fine yellow-skinned kind, 
that is a beat upon Lord Derby in form ; Warner’s 
King, always handsome and very good in its short 
day; Stirling Castle, a wonderfully prolific early 
kind ; Erogmore Prolific, a very handsome sort that 
well justifies its name, and which is very good to the 
end of the present month; Lord Sufiield, invariably 
handsome when it puts on its ripened hue of prim¬ 
rose-yellow ; Winter Hawthornden, one of the 
best of the batch as a keeper; Golden Noble, the 
handsomest yellow-skinned Apple we have, and 
which ought to be classed, for the behoof of all those 
who like a little brisk acidity in their fruits, as a 
dessert kind; BLnheim Pippin, our ever acceptable 
friend, but of the two better as a cooker than as a 
dessert kind ; and, lastly, that very handsome pro¬ 
lific [and long keeping] Apple, of which yet growers 
geuerally know so little, Lane’s Prince Albert. All 
thpse are fairly handsome, and whilst some are good 
only for a short time others are so over a lengthened 
perio 1. 
“ L’hen there is a similar selection of pre'tv dessert 
kinds in which we place Duchess of Oldenburg, 
Jefferson, Nonsuch, and Kerry Pippin, all handsome 
striped sorts; indeed, those who saw samples of the 
old Nonsuch would readily admit that the very 
handsome Peasgood’s Nonsuch is of the old one an 
enlarged fac simile. Cowan’s Victoria, about the 
size of fair Cox’s Orange Pippin, is a very handsome 
kind, and our useful friend, King of the Pippins, 
must, too, come into the group of pretty ones. 
Swedish Pearmain in the Chiswick group, and also 
found iu Mr. Loney’s collection, is a very handsome 
Apple that is hut yet, little known. Court of Wick, 
Golden Reiuette, and Wyken Pippin are all pretty 
and really good dessert Apples; and Mabbet’s Pear¬ 
main-speckled with russet, but handsomely flushed 
with colour, on a yellow skin—is a little grown 
variety. 
“ There yet remain selections of both sections 
that, as all Apples are, more or less, good-looking, 
are yet more serviceable than beautiful. Here 
among Cooking Apples we find that capital 
early kind, Lord Derby; Waltham Abbey Seedling, 
of all good cooking kinds one of the best and 
most prolific; Alfriston, so big, so good, and so 
enduring, though Ihe trees are not of the hardiest; 
Reinette du Canada, a splendid keeper; Gloria 
Mundi, sometimes confounded with Belle du Bois, a 
very fine variety, and keeps well; Stone's Apple, a 
fine market variety, that is very prolific ; Wellington, 
one of our most regular croppers and best keepers 
[but tender] ; Ecklinville, very fine early and certain 
cropper, but though of good form it is almost always 
spotted, as though it had been peppered with hail- 
stmes; Nelson Codlin, a green conical fruit, covered 
with bloom, and both a marvellous cropper and good 
keeper; Small’s Admirable, not unlike Hawthorn¬ 
den, but a hardy, robust kind, and a splendid cropper 
and keeper; Bedfordshire Foundling, a well-known 
fine kind; and last, that fine old sort, Norfolk Beefing, 
that keeps so well for summer use. 
“ Dessert Apples, selected chiefly to show table- 
quality and flavour, include some kinds that are of 
excellent shape, though, perhaps, not termed pretty. 
Ribston, Cox’s Orange, Cornish Gilliflower, Sturmer, 
and Cockle’s Pippins are absolutely unsurpassable 
for flavour, the two latter kinds being excellent late 
keepers. Irish Peach is one of our best early dessert 
