Upright French

Fruit, small, two inches wide, and two inches high; roundish oval or short conical. Skin, yellow on the shaded side, occasionally covered with a network of russet; on the side next the sun it is pale dull red, mottled with brighter red, and also marked with russet. Eye, very small, set quite on the surface. Segments, erect, connivent. Stamens, marginal; tube, narrow, funnel-shaped. Stalk, stout, deeply inserted. Flesh, with a greenish tinge, and a bittersweet flavour. Cells, obovate; axile, quite closed.

A Herefordshire cider apple.

Vale Mascal Pearmain

Fruit, below medium size, two inches broad, by two inches high; round or ovate, regularly and handsomely shaped. Skin, greenish yellow on the shaded side, but bright red next the sun, and covered with spots of russet. Eye, closed, with broad flat segments, and set in a round, shallow, and plaited basin. Stamens, marginal; tube, short conical. Stalk, half an inch long, inserted in a narrow and shallow cavity. Flesh, yellow, crisp, sugary, and richly flavoured. Cells, oblate; axile, slit.

A dessert apple of first-rate quality; in use from December to February.

This was raised at Vale Mascal, near Bexley, Kent. Van Dyne. See Woolman's Long. Van Mons' Reinette. See Reinette Van Mont, Vaughan's Pippin. See Kentish Pippin. Vaun's Pippin. See Kentish Pippin.

Veiny Pippin

Fruit, small, two inches and a quarter broad, and an inch and three-quarters high; roundish oblate. Skin, greenish yellow, covered with veins and reticulations of russet. Eye, open, set in a round and deep basin. Stalk, short, inserted in a round and slightly russety cavity. Flesh, yellowish, tender, crisp, juicy, but wanting both sugar and acidity.

An indifferent and worthless apple; in use from December to February.

The tree is a great bearer.

Victoria. See Holbert's Victoria.

Vineyard Pippin

Fruit, small, two inches and a quarter wide, and one and three-quarters high; round, and somewhat depressed, even and regular in its outline. Skin, deep yellow on the shaded side, and bright red on the side next the sun, marked with lines and patches of thin russet, and strewed with russet dots. Eye, closed, with flat convergent segments, set in a shallow, angular basin. Stamens, marginal; tube, short, funnel-shaped. Stalk, half an inch long, slender, inserted in a deep, funnel-shaped cavity. Flesh, yellowish, tender, sweet, juicy, briskly and highly flavoured. Cells, round; axile.

A good dessert apple, which is in use till Christmas.

Violette

Fruit, above medium size; roundish ovate or conical, even and regularly formed. Skin, smooth and shining, covered with a fine violet-coloured bloom, and yellow striped with red on the shaded side, but of a dark red, approaching to black, on the side exposed to the sun. Eye, closed, set in a rather deep and plaited basin. Stalk, three-quarters of an inch long, stout, and inserted in a deep cavity. Flesh, yellowish white, tinged with red under the skin, which is filled with red juice, leaving a stain on the knife with which it is cut; firm, juicy, and sugary, with a vinous and pleasant flavour.

A culinary apple of good, but not first-rate quality; in use from October to March.

Duhamel, and, following him, almost all the French pomologists, attribute the name of this apple to the perfume of violets being found in the flavour of the fruit, a peculiarity I could never detect. It is more probable that it originated from the fruit being covered with a beautiful blue-violet bloom, a characteristic which was observed by Rivinius and Moulin, who wrote in the 17th century.