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 wide, and two and a quarter high; oblate, even and handsomely shaped. Skin, at first yellowish white, but changing by keeping to a fine yellow colour; on the side next the sun it is marked with several crimson spots and dots, strewed all over with russety dots, which are large and brownish on the shaded side, but small and greyish on the other. Eye, open, with short segments, set in a wide and rather shallow basin. Stalk, half an inch long, inserted in a deep and russety cavity, with sometimes a fleshy boss at its base. Flesh, white, firm, crisp, delicate, and juicy, with a rich sweet and spicy flavour.
A beautiful and excellent dessert apple of the first quality; it is in use from December to March.
The tree is a strong, healthy, and vigorous grower, and an abundant bearer.
This was raised by Dr. Van Mons, and named in honour of his friend Dr. Aug. Friedr. Adr. Diel.
Fruit, above medium size, three inches and a quarter wide, and two inches and a half high; roundish oblate, slightly angular on its sides, and uneven round the eye. Skin, smooth, thickly covered with brown russety spots; greenish yellow, changing as it ripens to pale yellow, and sometimes tinged with red when fully exposed to the sun. Eye, partially open, with long green segments, set in a wide, rather deep, and prominently plaited basin. Stalk, short and thick, deeply inserted in a round cavity, which is lined with greenish grey russet. Flesh, yellowish white, tender, delicate, crisp, and juicy, with a rich, sugary, and musky flavour.
A dessert apple of first-rate quality; in use from November to April. Roger Schabol says it has been kept two years in a cupboard excluded from the air.
The tree is a free grower and an abundant bearer, but subject to canker, unless grown in light soil and a dry and warm situation.
This is a very old French apple, varying very much in quality according to the soil in which it is grown; but so highly esteemed in France as to take as much precedence of all other varieties as the Ribston and Golden Pippin do in this country.
Fruit, medium sized, two and a half inches broad, and two and a half high; roundish ovate, broadest at the base, and generally with five obscure angles on the sides, forming more or less prominent ridges round the crown. Skin, dull yellowish green in the shade, and with a patch of thin, dull, brownish red on the side next the sun, which is so entirely covered with brown russet that little colour is visible; the shaded side is marked with large linear patches of rough brown russet. Eye, closed, with broad, flat, sharp-pointed segments, which are reflexed at the tips, and set in a deep and round basin. Stamens, median; tube, funnel-shaped. Stalk, half an inch long, set in a deep and angular cavity. Flesh, yellow, firm, crisp, juicy, rich, and sweet, with a brisk and excellent flavour. Cells, obovate; axile.
A very fine dessert apple of first-rate quality; in use from November to May.
The tree is a healthy and vigorous grower, and an excellent bearer.
One of the finest old French apples; hut considered inferior to the Reinette Franche.