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, small, two inches and an eighth wide, and two inches high; round or somewhat oblate, even and regular in its outline. Skin, smooth, deep yellow, and with broken streaks of crimson on the side next the sun, strewed all over with largo russet dots. Eye, wide open, with short, recurved segments, set in a flat, saucer-like basin. Stamens, marginal; tube, conical, like a wedge. Stalk, very short, inserted in a narrow cavity. Flesh, very tender and juicy, sweet, and pleasantly flavoured, but without the high aroma that the English Golden Reinette has. Cells, roundish or oblate; axile, open.
An excellent apple; in use during November and December.
Fruit, small, two inches and a quarter round, and two inches high; round, even and symmetrical in its outline. Skin, deep red, with here and there patches of russet, except on the shaded side, where it is green, and much covered with a russety crust. Eye, small, with flat, convergent segments, set in a narrow and shallow basin. Stamens, marginal; tube, long, funnel-shaped. Stalk, a quarter of an inch long, slender, and inserted in a shallow cavity, and sometimes a fleshy swelling on one side of it. Flesh, firm, crisp, sweet, and richly flavoured. Cells, obovate; axile, slit.
A dessert apple of first quality; in use from December till April.
Fruit, small, two inches wide, and the same in height; ovate, flattened, and irregularly shaped. Skin, pale yellow, streaked with red next the sun, and covered with a few patches of grey russet. Eye, open, with flat, reflexed segments. Stalk, short. Flesh, soft and woolly, but not dry.
Specific gravity of its juice, 1081.
This is a most excellent cider apple, the liquor it produces being remarkable for its strength, richness, and high flavour. It requires, however, to be grown in certain situations; a dry soil with a calcareous subsoil being considered the best adapted for producing its cider in perfection.
Marshall says, "It was raised from seed by Mr. Bellamy, of Hagloc, in Gloucestershire, grandfather of the present Mr. Bellamy, near Ross, in Herefordshire, who draws from it (that is, from trees grafted with scions from this parent stock) a liquor, which for richness, flavour, and pure on the spot, exceeds perhaps every other fruit liquor which nature and art have produced. He has been offered sixty guineas for a hogshead (about 110 gallons) of this liquor. He has likewise been offered bottle for bottle of wine, or spirituous liquors, the best to be produced; and this without freight, duty, or even a mile of carriage to enhance its original price."
Fruit, large, three inches and a half wide, and two inches and three-quarters high; oblate, puckered round the eye. Skin, pale green at first, but changing to dull yellow, streaked with red. Eye, set in a wide and irregular basin. Stalk, short and thick, inserted in a moderately deep cavity. Flesh, white, firm, but coarse, juicy, and pleasantly flavoured.
A dessert apple of ordinary merit; in use from December to March.
Hallingbury. See Hollandbury.