Class IV

Reinettes (Reinetten).

1. The flesh is fine-grained, delicate, crisp, firm, or so delicate as to be tender.

2. They are mostly the ideal of a handsomely shaped apple, because the convexity or bulge from the middle of the apple toward the calyx is similar to that of the stem, or does not strongly differ.

3. The surface is always covered with gray dots, has russety patches, or is completely covered with russet.

4. Only rarely are they unctuous when handled, the chief exception, e.g., is the Edelreinette.

5. Only these have the rich, high, spicy, sugary, subacid-flavor, which is called the Reinette flavor.

6. More than all other apples these shrivel very readily, and hence, must, of all apples, hang longest on the tree.

7. The really sweet, but yet spicy apples, are classified among the Reinettes by their form, russety markings, and their delicate or firm flesh.

8. Delicate, firm, crisp flesh brings also into this class apples which cannot of themselves form a distinct class, e.g., the Pippins.

Order 1. One-colored Reinettes (Einfarbige Reinetten).

1. The ground-color is uniform, and ranges from green to the most beautiful golden yellow.

2. The sunny side has no conspicuous coloring or rusty markings, and only the exposed specimens have slight tinges of red.

3. The russet covering is entirely wanting, and often only slight traces of russet streaks or stripes.

Order 2. Red Reinettes (Rothe Reinetten).

1. The same as the one-colored or self-colored Reinettes, but with red on sunny side; the red color, which is pure and not mixed with russet, is its characteristic.

Order 3. Gray Reinettes (Graue Reinetten).

1. The ground-color ranges from green to dingy or dull yellow.

2. The russet covering the entire surface is, or the russet patches covering the larger part of the fruit are, very conspicuous.

3. The sunny side is often a dull, brownish, or ochreous red.

Order 4. Gold Reinettes (Gold Reinetten).

1. On the sunny side they are handsomely washed or striped with carmine.

2. In keeping, the ground-color changes to a beautiful bright yellow.

3. The ground-color and the carmine cheek of the sunny side have light, thin patches of russet, or are covered entirely with russet.

Class V

Stripelings (Streiflinge).

1. All are generally, and nearly always, distinctly striped with red.

2. These stripes are over the entire fruit, or appear only very indistinctly on the sunny side.

3. These stripes may be alone, that is, purely striped; or, in addition, between these stripes on the sunny side the surface may be either dotted or shaded with red, or covered with uniformly washed red. In these cases the stripes are distinctly defned on the shaded side.

4. The core is regular.

5. The flavor ranges from pure sweet to vinous or acid.

6. The flavor is never like that of the Rose apples.

7. They do not shrivel, only when picked prematurely, or after their season is past.

8. They constitute a large and somewhat difficult class in commercial varieties.

Order 1. Flat Stripelings.

1. Widely varying in the curve or bulge toward stem and eye, and broadly depressed.

2. They are always at least one-half inch broader than high.

Order 2. Pointed or tapering Stripelings.

1. They are also broader than high, taper from the middle of the apple toward the eye, so that the upper half appears conical or pyramidal, and quite unlike the lower half.

Order 3. Oblong or cylindrical Stripelings.

1. The height and breadth are almost equal.

2. They taper gradually from base toward the eye.

3. Or taper from the middle of the fruit toward the stem as well as toward the eye.

Order 4. Globular Stripelings.

1. The curvatures of the fruit toward the stem and toward the eye are similar.

2. The breadth is equal to the height, or there is only a quarter of an inch difference.

3. Laid in the hand with calyx and stem sidewise they are globular in form.