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, about medium size, two inches and three-quarters wide, and two and a quarter high; roundish, depressed, and inclining to oblate, even and handsome in its outline, smooth and Reinette-shaped. Skin, almost entirely covered with red, and broken streaks of darker red; on the shaded side it is yellow, tinged with green. Eye, closed, with flat convergent segments, set in a wide, shallow, and saucer-like basin. Stamens, marginal; tube, funnel-shaped. Stalk, very slender, deeply inserted. Flesh, tender and fine-grained, yellowish, juicy, and with a pleasant flavour. Cells, very small, round; axile, slit.
A very fine dessert apple; ripe in the end of October.
This is grown about Brenchley, in Kent, and was brought to my notice by my friend Mr. Harrison Weir, the artist.
Fruit, small, two inches and a half wide, and two inches high; roundish, even and symmetrical in its outline, narrowing slightly towards the eye. Skin, entirely covered with pale greenish brown russet, with here and there small patches of greenish yellow; on the side next the sun it has a pale thin brownish red tinge, with a few streaks of dark crimson. Eye, small and closed, with flat convergent segments, set in a pretty deep, narrow, and plaited basin. Stamens, marginal or median; tube, conical. Stalk, from a quarter of an inch to three-quarters long, slender, and set in a deep, round, funnel-shaped cavity. Flesh, yellowish, tender, very juicy, with a rich aromatic flavour. Cells, ovate; axile.
An excellent early dessert apple; ripe in October. It was raised by Mr. R. Harvey, of Bury St. Edmunds, and received a first-class certificate from the Royal Horticultural Society, October 6, 1875. It has a strong resemblance to Golden Russet, but is quite distinct from that variety. It is the earliest russet apple with which I am acquainted, and it soon shrivels.
Fruit, above medium size, three inches wide, and the same high; conical, prominently ribbed, and with prominent ridges round the crown. Skin, smooth, greenish yellow, with a dull red cheek on the side next the sun, the surface sprinkled with russet dots. Eye, closed, with erect, pointed, connivent segments, which are spreading at the tips, and set in a deep, angular, and plaited basin. Stamens, median; tube, conical. Stalk, slender, about half an inch long, inserted in a deep angular cavity. Flesh, white, very tender and juicy, sweet, and with an agreeable mild acidity. Cells, elliptical or ovate, pointed; abaxile.
An excellent cooking apple, in use in October, the flesh of which is not inferior to that of White Calville.
Fruit, above medium size; roundish, inclining to ovate. Skin, bright yellow, with a slight tinge of orange on one side, and strewed with russet dots. Eye, half open, with long, broad, pointed segments, which are convergent, and rather flat. Stamens, marginal; tube, funnel-shaped. Stalk, half an inch long, deeply inserted. Flesh, yellowish, firm, but quite tender, crisp, and very juicy, with a sweet, brisk flavour, and pleasant aroma. Cells, axile, open.
A first-rate dessert and kitchen apple; in use from December to March.