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; oblong-ovate. Skin, very much covered with brown russet, except on the shaded side, where there is a little yellowish green visible, and on the side next the sun, where it is orange, with a flame of deep bright crimson breaking through the russet. Eye, open, with erect, rigid segments, and set in a wide, shallow, saucer-like, and plaited basin. Stalk, half an inch long, slender, and extending beyond the base. Flesh, yellow, firm, very rich, juicy, and sugary, with a fine aromatic and perfumed flavour.
Russian Apple. See Court Pendû Plat. Russian Emperor. See Emperor Alexander.
Fruit, large, three inches and a half wide, and three inches high; roundish ovate, obtusely and prominently ribbed, with bold ridges round the eye. Skin,' bright grass green, with here and there a few traces of thin grey russet, and dotted with bold russet dots, becoming yellowish as it ripens. Eye, rather small, deeply set in a close ribbed basin, with connivent segments. Stamens, marginal; tube, conical, square at the base. Stalk, very short, inserted in a deep, irregular, and angular cavity, which is lined with coarse russet. Flesh, crisp, very juicy, and with a fine brisk flavour. Cells, round; abaxile.
A very fine culinary apple; in use from November till January.
It was introduced from Russia by General Boucherette, the representative of an old Lincolnshire family still existing in the county. During the occupation of Moscow by the invading army of the First Napoleon, General Boucherette noticed this apple growing freely, and, being attracted by its fine appearance, he brought with him a number of scions to Lincolnshire, and by this means the Russian Transparent got a position in the county.
Fruit, below medium size, two inches and three-quarters wide, and two inches high; somewhat oblate, even and regular in outline. Skin, yellow, with an orange cheek, thickly covered with large, coarse, russet dots and patches of rough russet. Eye, open, with erect convergent segments, reflexed at the tips, set in a deep, round, smooth basin. Stamens, median; tube, conical. Stalk, very short, inserted in a deep, round, and russety cavity. Flesh, yellowish, firm, juicy, sweet, and well-flavoured. Cells, round; axile.
A Gloucestershire cider apple, and considered one of the best; ripe during October and November.
Rutlandshire Foundling. See Golden Noble.
Fruit, large, three inches and a quarter wide, and two inches and three-quarters high; roundish and flattened, with five obscure ribs on the sides, extending into the basin of the eye. Skin, smooth, thinly strewed with reddish brown dots, and a few faint streaks of pale red on the shaded side, and of a beautiful deep red, covered with yellowish grey dots, on the side next the sun. Eye, closed, with broad convergent segments, set in a round and moderately deep basin. Stamens, median or marginal; tube, conical. Stalk, short, inserted in a round and deep cavity, lined with rough russet, which extends in ramifications over the base. Flesh, yellowish, tender, and pleasantly sub-acid. Cells, roundish obovate; axile.
A good culinary apple; in use from October to Christmas.
This was raised at Thirsk, in Yorkshire, by a person named Rymer.