Sweeny Nonpareil

Fruit, above medium size, two inches and three-quarters broad, and two inches high; very similar in form to the old Nonpareil. Skin, of a fine lively green colour, which is glossy and shining, but almost entirely covered with patches and reticulations of thick greyish brown russet, which in some parts is rough and cracked; sometimes tinged with brown where exposed to the sun. Eye, very small, half open, with short, flat, ovate segments, and set in a small, narrow, and rather shallow basin. Stamens, marginal; tube, conical. Stalk, three-quarters of an inch long, inserted in a rather shallow and russety cavity. Flesh, greenish white, firm, crisp, sugary, and with a very powerful yet pleasant sub-acid flavour. Cells, obovate; axile, open.

An excellent culinary apple, admirably adapted for sauce, but too acid for the dessert; it is in use from January to April.

The tree is a vigorous grower and an excellent bearer.

This was raised in 1807 by Thomas Netherlon Parker, Esq., of Sweeny, in Shropshire, and twenty specimens of the fruit were exhibited at the London Horticultural Society in 1820, the aggregate weight of which was seven pounds thirteen ounces.

Sweet Bough. See Large Yellow Bough. Sweet Harvest. See Large Yellow Bough.

Sweet Lading

Fruit, about medium size, two inches and a half wide, and about the same high; roundish, pretty even in its outline, and slightly ribbed towards the crown. Skin, greenish yellow on the shaded side, but becoming bright yellow when ripe, and with streaks and mottles of bright crimson next the sun. It is marked here and there with traces of thin cinnamon-coloured russet. Eye, half open, with erect segments, set in a narrow and plaited basin. Stamens, median; tube, funnel-shaped. Stalk, very short and fleshy, sometimes a mere knob, and sometimes with a fleshy swelling connecting it with the fruit. Flesh, whitish, firm, not very juicy, but sweet and without any briskness; the flavour is rather sickly. Cells, obovate; axile, slit.

A culinary and cider apple; in use from October to December.

In the orchards of East Sussex and West Kent this is a very common variety. I should imagine it would make a sweet cider, and it seems more adapted for that purpose than any other.

Syke House Russet

Fruit, below medium size, two inches and a quarter broad, by one inch and three-quarters high; roundish oblate. Skin, yellowish green, but entirely covered with brown russet, strewed with silvery grey scales; sometimes it has a brownish tinge on the side which is exposed to the sun. Eye, small and open, set in a shallow basin. Stamens, marginal or median; tube, short, funnel-shaped. Stalk, half an inch long, inserted in a shallow cavity. Flesh, yellowish, firm, crisp, and juicy, with a rich, sugary, and very high flavour. Cells, small, obovate; axile.

One of the most excellent dessert apples; it is in use from October to February.

The tree is a free grower, hardy, and an excellent bearer; it attains about the middle size, and is well adapted for growing as an espalier, when grafted on the paradise stock.

This variety originated at the village of Syke House, in Yorkshire, whence its name.

Diel's nomenclature of the Syke House Russet affords a good example of the change the names of fruits are subject to when translated from one language to another. He writes it Englische Spitalsreinette, which he translates Sik-House Apple, because, as he supposed, it received this appellation either from the briskness of its flavour being agreeable to invalids, or from its having originated in the garden of an hospital. He says he finds it only in Kirke's Fruit Tree Catalogue, where it is erroneously printed Syke House! He calls it English Hospital Reinette.

Taliesin. See Norfolk Beefing.