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, rather large, three inches wide, and two inches and a half high; round, inclining to oblate, obtusely ribbed and correspondingly ridged on the crown. Skin, yellow, with broken streaks of crimson on the side next the sun. Eye, closed, or half open, with broad, erect, convergent segments, which are reflexed at the tips. Stamens, median; tube, funnel-shaped. Stalk, half an inch or more long, set in a wide and deep cavity. Flesh, tender and mellow, with a mild acidity and no flavour. Cells, round; abaxile.
A cooking apple, in use in October and November, which soon becomes mealy and insipid.
Fruit, medium sized, three inches wide, and two inches and a quarter high; oblate, even and symmetrical in its outline. Skin, pale straw-coloured with a slight orange tinge, with red freckles on the side next the sun, and in the basin of the eye. Eye, small and open, with short, erect, convergent segments, set in a round, smooth, and rather deep basin. Stamens, marginal; tube, conical, or rather cup-shaped. Stalk, short, inserted all its length in the deep russety cavity. Flesh, yellowish, tender, juicy, and pleasantly sub-acid. Cells, roundish obovate; abaxile.
A handsome early kitchen apple; in use from September till November.
This is a Somerset apple, and was received from Mr. Poynter, nurseryman at Taunton.
Fruit, small, and nearly globular. Eye, small, with short connivent segments of the calyx. Stalk, short. Skin, of a bright gold colour, tinged with faint and deeper red on the sunny side. The fruit grows a good deal in clusters, on slender wing branches.
Specific gravity of the juice, 1091.
This remarkable apple was raised by Mr. Knight from the seed of the Yellow Siberian Crab, fertilised with the pollen of the Golden Harvey. I cannot do better than transcribe from the Transactions of the London Horticultural Society Mr. Knight's own account of this apple. "The fruit contains much saccharine matter, with scarcely any perceptible acid, and it in consequence affords a cider which is perfectly free from the harshness which in that liquor offends the palate of many and the constitution of more; and I believe that there is not any county in England in which it might not be made to afford, at a moderate price, a very wholesome and very palatable cider. This fruit differs from all others of its species with which I am acquainted in being always sweet and without acidity even when it is more than half grown."
When the juice is pressed from ripe and somewhat mellow fruit it contains a very large portion of saccharine matter; and if a part of the water it contains be made to evaporate in a moderately low temperature, it affords a large quantity of a jelly of intense sweetness, which, to my palate, is extremely agreeable, and which may be employed for purposes similar to those to which the inspissated juice of the grape is applied in France. The jelly of the apple, prepared in the manner above described, is, I believe, capable of being kept unchanged during a very long period in any climate; the mucilage being preserved by the antiseptic powers of the saccharine matter, and that being incapable of acquiring, as sugar does, a state of crystallisation. If the juice be properly filtered, the jelly will be perfectly transparent.
The tree is a strong and vigorous grower, a most abundant bearer, and a perfect dreadnought to the woolly aphis.
Siberian Crab. See Cherry Apple.