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 produced in clusters of from three to five, much in the same way as clusters of cherries; small, rather flattened at both ends, very even and regular in the outline. Skin, smooth and shining, covered with bright lively crimson, shaded with streaks of a deeper tinge, and on the unexposed side it is lemon yellow. Eye, closed, set prominently, almost level with the surface, and surrounded with plaits. Stamens, median; tube, conical. Stalk, sometimes less than a quarter of an inch long, and frequently straight, slender, and as much as an inch or more inserted in a small shallow cavity, which is russety. Flesh of a fine deep yellow, firm, crisp, very juicy, with a rich, brisk flavour, and fine delicate aroma when eaten with the skin on. Cells, obovate; axile.
Raised by Mr. Jennings in his nursery at Shipston-on-Stour, from seed of the Scarlet Siberian Crab or Cherry Apple. The seed was sown with no intention of raising new varieties of fruit, but for stocks on which to graft the ordinary varieties of apples. One of these showing signs of fruit, Mr. Jennings grafted it upon a free apple stock, and the result was this variety.
Fruit, large, three inches and a quarter wide, and two inches and three-quarters high; roundish, generally a little flattened, pretty regular, sometimes with obscure ribs at the eye. Skin, smooth, yellowish green, becoming a fine yellow, with often a tinge of brownish blush on one side, and with a few scattered dots. Eye, open, not very large, rather deeply sunk in a narrow round basin. Stalk, three-quarters of an inch long, extending considerably beyond the fruit, set in a rather small, shallow, round cavity. Flesh, white, very tender and mellow, with a rich aromatic flavour.
An excellent American cooking apple; in use from October to December.
In former editions of this work I made the Fall Pippin synonymous with Reinette Blanche d'Espagne, and my attention was called to this error by Mr. Charles Downing, of Newburgh, U.S.A., to whom 1 am obliged for the correction. It was introduced to this country from America by William Cobbett, the political writer.
Fameuse. See De Neiye.
Fruit, medium sized; oblong-ovate, and with prominent ribs on the sides, which terminate at the crown in bold ridges. Skin, yellowish green on the shaded side, and brownish red where exposed to the sun. Eye, deeply set in an angular basin. Flesh, greenish, firm, rich, and sugary.
A dessert apple of first-rate quality; in use from January to April.
The tree is a strong, vigorous, and upright grower, very hardy, and an abundant bearer.
This variety originated at Farleigh, in Kent.
Fruit, medium size, two inches and a half wide, and about two inches high; roundish, and flattened at both ends. Skin, pale greenish yellow, streaked with dull red, on the shaded side, and bright dark crimson, strewed with grey dots and small patches of russet, on the side next the sun, and extending almost over the whole surface. Eye, large, partially open, with broad connivent segments, which are reflexed at the tips, and set in a shallow and plaited basin. Stamens, marginal; tube, conical or funnel-shaped. Stalk, a quarter of an inch long, inserted in a wide and shallow cavity. Flesh, yellowish white, firm, crisp, brisk, sweet, and pleasantly flavoured. Cells, obovate; axile, slit.
An excellent apple, either for the dessert or culinary purposes; it is in use from November to February.
The tree is very hardy and a great bearer. It is grown very extensively by the London market gardeners for the supply of Covent Garden Market.