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, three inches and a half wide, and about three inches high; ovato-conical. Skin, smooth, yellow on the shaded side, and on the side next the sun deep orange, covered with stripes of bright red, which sometimes extend over the whole surface to the shaded side, and marked with large russety dots. Eye, closed, set in a deep, narrow, and plaited basin. Stalk, about an inch long, slender, and inserted in a deep cavity, from which issue ramifying patches of russet. Flesh, yellowish, crisp, juicy, and pleasantly acid, with a rich and agreeable flavour.
A culinary apple, in season from November to March. The tree is vigorous, and an abundant bearer; but, like the generality of the American sorts, it does not attain the size or flavour in this country which it does in its native soil.
This is considered one of the finest apples in the Northern States of America, and is extensively grown in Massachusetts, for the supply of the Boston market.
Fruit, medium sized, two inches and three-quarters wide, and about two inches and a half high; roundish-ovate, regularly and handsomely formed. Skin, greenish yellow, with a blush and faint streaks of red next the sun, dotted all over with minute dots, and marked with several large spots of rough russet; the base is covered with a coating of russet, strewed with silvery scales. Eye, large and open, set in a shallow and plaited basin. Stalk, half an inch long, obliquely inserted by the side of a fleshy prominence. Flesh, firm, crisp, brisk, juicy, and pleasantly acid, resembling the Winter Greening in flavour.
It is an excellent culinary apple, in use from November to February; but as it has nothing to recommend it, in preference to other varieties already in cultivation, it need only be grown in large collections.
The original tree was produced from a pip, accidentally sown in the home nursery of Messrs. Ronalds, of Brentford, and from growing on a bank by the side of a ditch, it was called the Bank Apple.
Fruit, below medium size, two inches and a half wide, and the same high; ovate. Skin, clear pale yellow, mottled with red in the shade, but dark red next the sun, the whole covered with numerous star-like russety specks, those on the shaded side being brownish, and those next the sun yellow. Eye, small and open, with erect acuminate segments, and set in a round, even, and pretty deep basin. Stamens, median; tube, funnel-shaped. Stalk, about an inch long, slender, inserted in a rather shallow cavity, which is lined with russet. Flesh, yellowish white, firm, crisp, very juicy, and with a rich, vinous, and highly aromatic flavour. Cells, roundish oblate; axile, One of the best dessert apples, and equally valuable for culinary purposes. It comes to perfection about the end of November, and continues in use till March.
In the third edition of the Horticultural Society's Catalogue, this is said to be the same as Reinette Rouge. I do not think that it is the Reinette Rouge of the French, which Duhamel describes as being white, or clear yellow in the shade, having often prominent ribs round the eye, which extend down the sides, so as to render the shape angular; a character at variance with that of the Barcelona Pearmain. But I have no doubt of its being the Reinette Rousse of the same author, which is described at page 302, vol. i., as a variety of Reinette Franche, and which he says is of an elongated shape, skin marked with a great number of russety spots, the most part of which are of a longish figure, so much so, when it is ripe, it appears as if variegated with yellow and red; a character in every way applicable to the Barcelona Pearmain.