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, above medium size, sometimes very large, but generally averaging three inches wide, and two inches and three-quarters high; ovate or short Pearmain-shaped, and angular on the sides. Skin, yellow tinged with green on the shaded side, and brownish red streaked with crimson on the side next the sun, and strewed with minute grey dots. Eye, closed, set in a wide, deep, and angular basin. Stamens, basal; tube, funnel-shaped. Stalk, half an inch long, stout, placed in a shallow cavity. Flesh, yellowish, crisp, juicy, and briskly flavoured. Cells, ovate; axile, slit.
A culinary apple of excellent quality; in use from October to February.
It originated at Wadhurst, in Sussex.
Fruit, large, three inches and a half wide, and two inches and three-quarters high; roundish ovate, being wide at the base and narrowing abruptly towards the crown, obtusely angular, and bluntly ribbed about the eye. Skin, deep rich yellow on the shaded side, and with an orange-red cheek on the side next the sun, and a thin crust of cinnamon-coloured russet spread here and there over the surface. Eye, small, set in an angular and plaited basin, with connivent segments. Stamens, median; tube, conical, inclining to funnel-shape. Stalk, very short and slender, imbedded in the deep funnel-shaped cavity. Flesh, yellowish, tender, juicy, and with a pleasant sub-acid flavour. Cells, roundish or oblate; axile, wide open.
A very handsome culinary apple; in use from October to Christmas. It bears a strong resemblance to Greenup's Pippin externally, but the internal characters are so marked as to constitute them distinct varieties.
This was sent to the National Apple Congress at Chiswick in 1883 by Mr. Twinberrow, of Walsgrove, Stourport.
Fruit, large; roundish, inclining to ovate, in which respect it differs from Golden Noble, which is quite round. Skin, pale yellow, assuming a deeper tinge as it attains maturity, with a faint blush of red where exposed to the sun, and strewed all over with minute russety dots, and occasionally a few patches of thin russet. Eye, large and open, with erect, somewhat divergent segments, set in a shallow and even basin. Stamens, marginal or median; tube, short conical. Stalk, short, deeply inserted, and surrounded with rough russet. Flesh, yellowish, tender, juicy, sweet, and pleasantly flavoured, and when cooked assuming a clear pale amber. Cells, obovate; axile, open.
A culinary apple of first-rate quality, requiring scarcely any sugar when cooked; in use from September to Christmas. The tree is remarkable for its very small foliage, notwithstanding which the fruit is of good size, and the tree a good bearer. I know of no apple tree which bears fruit so large and has foliage so small.
This apple was raised about the year 1810, from seed of Golden Noble, by Mr. John Barnard, of Waltham Abbey, in Essex, and was introduced by him at a meeting of the London Horticultural Society in 1821. It is quite distinct, though somewhat resembling Golden Noble, with which it is sometimes made synonymous.