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, medium sized, three inches wide, and two inches and a quarter high; oblate, regular and symmetrical in its outline. Skin, smooth, greenish yellow, strewed with large russet dots, russety over the base. Eye, wide open, with short divergent segments, set in a wide, round, even, and pretty deep basin. Stamens, basal; tube, conical. Stalk, short, inserted all its length in the russety cavity. Flesh, tender, with a mild acidity. Cells, obovate; axile, slit.
A cooking apple of no great merit; in use during October and November.
Queening, or more correctly Quoining, is a class of apples which are prominently angular. The name has been in use for centuries, and is derived from the word coin or quion, which signifies a corner or angle. Rea, in his Pomona, when speaking of the Winter Quoining, says, "it succeeds incomparably on the Paradise Apple as the Colviele (Calville) and all other sorts of Queenings do." He evidently regarded the Calville as a Quoining on account of the angularity of its shape.
Fruit, large, three inches and a quarter broad, and two inches and a half high; obtuse ovate, broad and flat at the base, narrowing towards the crown, and angular on the sides. Skin, greenish yellow on the shaded side, but on the side exposed to the sun it is flushed with red, which is marked with broken streaks of deeper red; it is strewed all over with patches of thin delicate russet, and large russety specks, those round the eye being linear. Eye, open, set in a deep and angular basin, which is russety at the base. Stamens, marginal; tube, funnel-shaped. Stalk, about a quarter of an inch long, deeply inserted in a round cavity, which is lined with coarse russet. Flesh, yellowish, firm, crisp, juicy, and sugary, with a brisk and pleasant flavour. Cells, ovate; axile.
Fruit, small, two inches and a quarter wide, and two inches high; round, inclining to oblate, even and regular in its outline. Skin, sprinkled all over with a thin coat of grey russet on a green ground, which becomes yellowish at maturity. Eye, with divergent segments, open, set in a shallow basin. Stamens, marginal; tube, funnel-shaped. Stalk, very short, in a narrow cavity. Flesh, yellow, with a greenish tinge, crisp, juicy, and pleasantly though not highly flavoured. Cells, oblate; axile, closed.
A second-rate dessert apple, which shrinks before Christmas.
Fruit, large, three inches and a quarter wide, and two inches and a quarter high; roundish and much flattened, ribbed on the sides, and undulated round the margin and basin of the eye. Skin, greenish yellow, marked with a few faint broken streaks and freckles of red, and strewed with grey russety dots on the shaded side, but dark dull red, marked and mottled with stripes of deeper red, on the side next the sun. Eye, partially open, with broad flat segments, and placed in an angular basin. Stalk, short, inserted in a deep and uneven cavity, from which issue a few linear markings of russet. Flesh, yellowish, tender, crisp, very juicy and sugary, with a brisk and pleasant flavour.
An excellent apple, suitable either for culinary purposes or for the dessert, but more properly for the former; it is in use from October to Christmas.