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, medium sized; roundish, obscurely angled, and slightly flattened. Skin, thick and membranous, pale green, strewed all over with small russety dots, and faintly mottled, with a tinge of brownish red, next the sun. Eye, small and closed, set in a narrow, shallow, and plaited basin. Stalk, short, inserted in a very shallow cavity. Flesh, greenish white, tender, juicy, sugary, and brisk.
A dessert apple of second-rate quality; in use from January to March.
This is of Scotch origin, and is said to have originated at Gogar, near Edinburgh.
Golden Apple. See Oslln.
Fruit, large, three inches wide, and a little more in height; conical, bluntly ribbed, narrowing from the middle to the stalk and to the eye. Skin, yellow on the shaded side, thin dull red on the side next the sun, marked with traces of russet and sprinkled with russet dots. Eye, small, closed, with erect segments meeting in a point, set in a deep, narrow, and puckered basin. Stamens, median; tube, short, conical. Stalk, short, imbedded in a narrow cavity. Flesh, dry and woolly, sweetish. Cells, long, narrow, obovate, elliptical; axile, more closed than open.
Fruit, above medium size, three inches wide, and two inches and a half high; round, and obtusely angular. Skin, rich yellow, having some pale broken streaks of crimson on the side exposed to the sun, and the whole surface strewed with large russet dots. Eye, open, with divergent segments like Blenheim Pippin, set in a pretty deep and even basin. Stamens, median; tube, funnel-shaped. Stalk, about an inch long, slender, inserted in a wide and deep cavity. Flesh, yellowish, tender, juicy, sweet, and briskly flavoured. Cells, roundish obovate; abaxile.
A dessert or cooking apple; in use during October and November.
A very old apple, mentioned by Worledge.
Fruit, small, two inches wide, and an inch and three-quarters high; oblato-cylindrical, even, and free from angles. Skin, entirely covered with rough scaly russet, with sometimes a patch of the yellow ground colour exposed on the shaded side, and covered with brownish red on the side next the sun. Eye, small and open, with very short, reflexed segments, set in a wide, shallow, and slightly plaited basin. Stamens, median; tube, short, funnel-shaped. Stalk, half an inch long, inserted in a shallow cavity. Flesh, yellow, firm, crisp, juicy, sugary, with an exceedingly rich and powerful aromatic flavour. Cells, obovate; axile, closed.
This is one of the richest and most excellent dessert apples; it is in use from December to May, but is very apt to shrivel if exposed to light and air, as most russety apples are.
The tree is a free grower, and perfectly hardy. It attains about the middle size, and is an excellent bearer. When grown on the paradise stock it is well adapted for dwarf training, and forms a good espalier.
Independently of being one of the best dessert apples, it is also one of the best for cider; and from the great strength of its juice, the specific gravity of which is 1085, it has been called the Brandy Apple.