Norfolk Bearer

Fruit, about medium size, two inches and three-quarters wide, and two inches and a half high; roundish and obtusely angular from the middle towards the crown, where it is rather narrow. Skin, smooth and shining, very much covered with lively crimson, which is marked with broken stripes and spots of darker crimson extending over one-half of the surface or wherever exposed to the sun; on the shaded side it is green, with a yellowish tinge as it ripens, and with some dots and broken streaks of light crimson where it blends with the sunny side; it is covered all over the surface with rather large russet dots, and altogether is much the same colour as Norfolk Beefing. Eye, half open, segments, erect convergent, placed in a shallow, narrow, and plaited basin. Stamens, median; tube, conical. Stalk, very short, sometimes a mere knob, or over half an inch long, slender, inserted in a narrow and not very deep cavity. Flesh, greenish, tender, crisp, with a brisk and agreeable flavour. Cells, obovate; axile, slit.

A culinary apple of very good quality; in use during December and January. Its great recommendation is the productiveness of the tree. I find it an excellent variety for growing in the northern districts, such as the south of Scotland, where it succeeds remarkably well.

Norfolk Beefing (NorfolkBeaufing; Norfolk Beau-fin; Norfolk Beefin; Reed's Baker; Catshead Beaufin; Taliesin)

Fruit, medium sized, three inches wide, and two inches and three-quarters high; oblate, irregular in its outline, caused by several obtuse angles or ribs, which extend from the base to the basin of the eye, where they form prominent knobs or ridges. Skin, smooth, green at first, but changing to yellow, and almost entirely covered with dull brownish red, which is thickest and darkest next the sun; sometimes it is marked with a few broken stripes of dark crimson, and in specimens where the colour extends over the whole surface, the shaded side is mottled with yellow spots. Eye, open, with flat or erect convergent segments, set in a rather deep and angular basin. Stamens, median; tube, conical or funnel-shaped. Stalk, short, inserted in a deep and russety cavity. Flesh, firm and crisp, with a brisk and pleasant flavour. Cells, roundish obovate; axile.

A well-known and first-rate culinary apple; it is in use from January to June. The tree is vigorous in its young state, but unless grown in a rich soil and favourable uation, it is apt to canker, particularly if it is too moist.

It is extensively cultivated in Norfolk, where, besides being applied to general culinary purposes, the apples are baked in ovens, and form the dried fruits met with among confectioners and fruiterers, called "Norfolk Biffins."

The name of this apple is sometimes written Beaufin, as if of French origin; but it is more correctly Beefing, with a good English ring, from the similarity the baked fruit presents to beef.

Norfolk Colman. See Winter Caiman.