[D. signifies that varieties so marked are to be used only for the dessert;
K, for kitchen purposes;
C, for cider-making.
Those marked

K.D. are applicable either to kitchen or dessert use.]

Adams' Pearmain, d.—Large and pearmain-shaped. Skin pale greenish yellow, tinged and streaked with red on the side next the sun. Eye open. Stalk half an inch long, obliquely inserted. Flesh yellowish, crisp, juicy, and sugary, with a pleasant perfumed flavour. A very handsome and excellent dessert apple. Ripe from De-cember to February.

Alexander. See Emperor Alexander.

Alfriston, k. (Lord Gwydyr's Newtown Pippin, Old-aker's New). — Large, roundish, and irregularly ribbed. Skin light orange next the sun, greenish yellow in the shade, reticulated with russet. Stalk short and deeply inserted. Eye open, set in a deep basin. Flesh yellowish white, crisp, sugary, and sharply acid. A good bearer, and one of the best kitchen apples. November to April.

American Plate. See Golden Pippin.

Aporta. See Emperor Alexander.

Arbroath Pippin. See Oslin.

Arley. See Wyken Pippin.

Aromatic Russet, d. (Brown Spice, Burntisland Pippin, Rook's Nest, Spice Apple). — Medium sized, conical, flattened at the ends. Skin green and russety. Eye small. Flesh greenish white, richly aromatic. An excellent bearer. October.

Ashmead's Kernel, d.—Medium sized, roundish, and compressed. Skin greenish yellow and russety, tinged with brown next the sun. Eye small. Stalk short, and deeply inserted. Flesh yellowish, firm, crisp, juicy, sugary, and richly flavoured; of first-rate quality, extensively cultivated near Gloucester, of which neighbourhood it is a native, and well deserving of more general distribution. November to May.

Astrachan. See White Astrachan.