Gravenstein

This is considered one of the finest apples of northern Europe, both in appearance and quality. Origin, Gravenstein, in Holstein, Germany.

The original tree is said to have been in existence about the middle of the eighteenth century. Tree very vigorous, spreading, productive bears early.

Gravenstesin.

Fruit large, varying from roundish oblong to slightly oblate, angular on the sides, the ribs extending from base to calyx, broadest at the base; surface bright yellow, beautifully striped, splashed, marbled, and dotted with light and deep bright red and orange on sunny side, polished, becoming unctuous at maturity; dots very obscure, few, gray, minute; cavity acute, deep, angular, with trace of stellate russet; stem medium; basin angular, rather irregular, ribbed; calyx closed; segments long, leafy, large, irregular, slightly reflexed. Core open, large; cells roomy, elliptical or round, abaxile; tube conical or funnel-shaped; stamens basal; flesh yellow, with yellow veinings, tender, juicy, crisp, sprightly subacid, high-flavored, aromatic, excellent. September, October.

Green Cheese

Origin, Tennessee; an old variety which has been extensively propagated from suckers.

Fruit medium, oblate, occasionally oblique; surface pale greenish yellow, with red on sunny side; dots few, brown; cavity large, deep, russeted; stem short, slender; basin broad, deep, uneven; calyx closed; segments slightly recurved. Core small, compact; flesh yellowish white, tender, delicate, crisp, juicy, rich, sprightly subacid, very good. November to March.

Green Newtown

Origin, Newtown, Long Island. Downing wrote: " Newtown Pippin stands at the head of all apples, and is, when in perfection, acknowledged to be unrivalled in all the qualities which constitute a high-flavored dessert apple, to which it combines the quality of long keeping without the least shrivelling, retaining its high flavor to the last." One of the highest-priced varieties for the English market. The tree is of rather slow, slender growth, and remarkable even while young for its rough bark. Fruit liable to black spots or scabs unless the trees are given constant cultivation and plenty of manure. A pretty strong, deep, warm soil is necessary for its full perfection. It has rarely succeeded well in New England and is tender westward.

Green Newtown.

Fruit medium, roundish, broadest at the base, next the stem, with two or three obscure ribs extending to the basin, giving it irregularity in outline; surface dull green, becoming olive green or greenish yellow at maturity, with faint reddish brown blush on sunny side; dots small, gray, russet, numerous; cavity wide, deep, funnel-shaped, lined with delicate russet which extends over part of base; stem half an inch long, rather slender, deeply sunk; basin small, narrow, shallow; calyx small, closed; cells obovate, axile; tube conical; stamens median; flesh greenish white, very juicy, firm, crisp, fine-grained, fine aroma and exceedingly high and delicious flavor, best. December to May, but at its best in March. See Yellow Newtown.