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, two inches and a half wide, and two inches and a quarter high; roundish, inclining to oblate, even in its outline. Skin, smooth and shining, yellow where shaded, and very much streaked and coloured with bright red where exposed to the sun,. and here and there marked with a patch of thin russet. Eye, closed, with flat convergent segments, set in a round and rather shallow basin. Stamens, basal; tube, short, funnel-shaped. Stalk, slender, from a quarter to half an inch long, inserted in a narrow greenish cavity-Flesh, tender, juicy, mildly acid. Cells, obovate, open.
This is one of the best Gloucestershire cider apples.
Fruit, below medium size; two inches and a half wide, and about two inches high; oblate, even and regular in its outline. Skin, covered with a very thin coat of pale brown russet,. which is dotted with darker russet; and on the sun side the colour is inclining to orange. Eye, wide open, with long broad reflexed segments, set in a pretty deep, wide, and saucer-like basin. Stamens, marginal; tube, conical or funnel-shaped. Stalk, short, and rather slender, inserted in a deep cavity. Flesh, yellowish, firm, crisp, rich, juicy, and sweet, with a very fine aroma. Cells, very small, obovate; axile, closed.
A dessert apple of great excellence, which keeps till February.
Carel's Seedling. See Pinner Seedling.
Fruit, above medium size; ovate, flat at the base, irregular and angular on the sides. Skin, smooth and unctuous, pale yellow, and strewed with a few russety specks. Eye,. closed, set in a narrow, rather deep, and plaited basin. Stalk, very short, imbedded in the cavity, which is lined with russet, a few lines of which extend over the base. Flesh, white, tender, crisp, and juicy, with a fine, brisk, and sugary flavour.
A culinary apple of the first quality; in use from August to December.
The tree is very hardy, a free grower, and an abundant bearer. As it does not attain a great size, it may be grown more closely together than most other sorts. It is a dwarf variety of the old English Codlin.
It is one of the most useful as well as one of the best culinary apples we have, being fit for use when no larger than a walnut, and after attaining their growth continuing in perfection as late as Christmas. If blanched in warm water, when used small, the outer rind slips off, and they may be baked whole; their colour is then a transparent green; and their flavour is exquisite, resembling that of a green apricot. When it is about the size of a large nutmeg, it may be made into apple marmalade, or a dried sweetmeat, which rivals the finest Portugal plum.
Fruit, medium sized; roundish. Skin, fine rich deep yellow, streaked with broad patches of red. Eye, small, set in a narrow and plaited basin. Stalk, short, inserted in a shallow cavity, which is-lined with russet. Flesh, firm, brisk, juicy, and highly flavoured.
A culinary apple of first-rate quality; in use from November to February.
This variety was named in honour of Caroline, Lady Suffield, the wife of the second Lord Suffield, of Blickling and Gunton Hall, Norfolk. she was Lady Caroline Hobart, daughter of the second Earl of Buckinghamshire.