This section is from the book "The Fruit Manual: Containing The Descriptions And Synonyms Of The Fruits And Fruit Trees Of Great Britain", by Robert Hogg. Also available from Amazon: The Fruit Manual.
Fruit, below medium size, two inches and three-quarters wide, and two and a quarter high; roundish oblate. Skin, pale yellow, becoming bright when quite ripe, and occasionally with a blush of pale rose on the side next the sun. Eye, large, with long, erect, leafy, convergent segments, set in a wide plaited basin. Stamens, median; tube, conical. Stalk, three-quarters of an inch long, inserted in a deep wide cavity. Flesh, pale, firm, finegrained, and juicy, of a pleasant brisk acid flavour. Cells, ovate, open.
This is suitable either for dessert or cooking purposes. It is ripe and falls from the tree in the middle of August, and it does not keep beyond October.
The tree is of a dwarf, miniature growth, and has the peculiar property of rooting very near the surface of the soil, which has no doubt been the cause of its being adopted by the French nurserymen as a dwarfing stock for the apple. It comes very early into bearing.
Fruit, small; oval, and regular in its shape. Skin, almost entirely covered with dark dull red, and striped with brighter red, except a portion on the shaded side, which is green; the whole surface is thickly strewed with small russety dots, which give it a speckled appearance. Eye, small and open, set in a shallow basin. Stalk, sometimes short and fleshy, as represented in the accompanying figure; and at other times about half an inch long, and woody, but still retaining the swollen boss at its union with the fruit. Flesh, firm in texture, crisp, very juicy, and pleasantly acid, with a sweet, brisk, and poignant flavour.
A nice sharp-flavoured dessert apple, but considered only of second-rate quality; it is in use from December to March.
Passe Rose. See Api Gros.
Fruit, medium sized, two inches and a half wide, and two inches and a quarter high; round and slightly flattened, with prominent ribs on the sides, which extend into the basin of the eye. Skin, pale straw-coloured, almost white, with a few stripes of red on the shaded side, but entirely covered with beautiful crimson, which is striped with darker crimson, and strewed with small grey dots where exposed to the sun. Eye, large and closed, set in a rather shallow and ribbed basin. Stalk, fleshy, set in a wide and deep cavity. Flesh, very white, tinged with red, more so than the Passe Pomme Rouge, tender, juicy, rich, sugary, and vinous.
An excellent autumn culinary apple; ripe in September. The tree is vigorous and healthy, but does not attain a large size. It is a very abundant bearer, and well suited for dwarf training when grown on the paradise or doucin stock.
Fruit, small; roundish oblate, even and regularly formed. Skin, thick, red all over, pale on the shaded side, but of a deep and bright colour next the sun, and so sensitive of shade, if any portion of it is covered with a leaf or twig, a corresponding yellow mark will be found on the fruit. Eye, small, set in a narrow, even, and rather deep basin. Stalk, half an inch long, slender, set in a wide, deep, and even cavity. Flesh, white, tinged with red under the skin on the side exposed to the sun, crisp, juicy, and richly flavoured when first gathered, but soon becomes dry and woolly.
An excellent early apple, suitable either for culinary purposes or dessert use; it is ripe in the beginning of August, but may be used in pies before then. Bretonnerie says it may be used "en compote" in the beginning of July, and is preferable to the Calville Rouge d'Eté.