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, large, about three inches high, and the same in width; oblong, but not nearly so much ribbed on the sides as the other Calvilles already described. Skin, covered with a bluish bloom, deep shining crimson on the side next the sun, but paler red on the shaded side, and strewed with numerous yellowish dots. Eye, large and closed, with long segments set in a deep warted and wrinkled basin. Stalk, slender, three-quarters of an inch long, inserted in a deep cavity, which is lined with thin brown russet. Flesh, greenish white stained with red, not very juicy, tender, vinous, and with a pleasant perfumed flavour.
A culinary apple of second-rate quality, ripe during November and December. The tree attains about the middle size, is vigorous and healthy in its young state and is a good bearer. It is well adapted for growing as dwarfs on the paradise stock, and requires a rich and warm soil.
Fruit, below medium size; oblate, and ribbed on the sides. Skin, tough, and hitter tasted, red all over; but of a deeper and darker colour on the side next the sun, and streaked and spotted with paler red on the shaded side. Eye, open, placed in a wide and deep basin. Stalk, long, inserted in a round cavity. Flesh, yellowish white, tender, and delicate, crisp, sweet, and perfumed.
This curious apple has the extraordinary property of producing three crops of fruit in one season. The first flowers appear at the usual time in April, the second in June, and then for a time it ceases to produce any more till the month of August, when it again blooms during the whole of that month, September, October, and November, until it is checked by the severity of the frosts. The first fruit is generally ripe during August; the second in October, which are about the size of a pigeon's egg, and quite as good as the first. And so on it continues until retarded by the frosts; but those last produced are rarely lit for use.
This variety was first brought into notice by M. Thouin, of Paris, who says the tree originated on the farm of the Baroness de Micoud, near La Charité sur Loire, in the department of Niévre.
Fruit, two inches and a quarter to two inches and a half wide, and two inches and a half high; oblate or roundish oblate, even in its outline, and slightly ribbed round the eye. Skin, pale lemon-yellow, with a few broken streaks of pale crimson on the side next the sun, and roughly russety over the base and round the stalk. Eye, wide open, with short divergent segments, which are reflexed, set in a shallow saucer-like basin. Stamens, marginal; tube, conical. Stalk, nearly half an inch long, inserted in a narrow shallow cavity. Flesh, tender and juicy, with a mild acidity. Cells, roundish obovate or obovate, open. A good second-rate dessert apple in the south, but highly esteemed in Scotland, where it is called "Cam'nethan Pippin," from an ancient monastery in Stirlingshire, where it is supposed to have originated. It is in use from October to January.