Baltimore Red, of southern Illinois. Baltimore Red Streak, of southern Illinois.

Victoria Red, of some parts of Missouri.

Kentucky Pippin, of southwestern Kentucky.

Red Pippin, in some sections of Illinois.

Fruit large, variable in form, (judging from the dozen specimens sent,) truncate conic, a little oblique, sometimes cylindric, scarcely angular, sometimes sides unequal, light in weight. Skin somewhat waxen, whitish yellow, much shaded with crimson, and considerably splashed and striped with carmine, and moderately sprinkled with gray dots. Stalk short and small, in a rather large, deep cavity, often with light russet, which sometimes extends in rays on the base. Calyx closed, segments short, in a large, rather deep, slightly corrugated basin. Flesh white, a little coarse, rather tender, moderately juicy, with a pleasant subacid flavor. Quality "good".

New York Pippin And Other Apples

Mr. Editor:- Having heard much, during the past year or two, from various persons at the West and Southwest, of the New York Pippin, and wishing to learn something of its qualities, Ac, I wrote to Thos. S. Kennedy, Esq., of Louisville, for specimens, which he kindly sent me, as also Carolina and several other varieties, with a request that I would, give a description of them in the Horticulturist. Some contend that the New York Pippin and, the Carolina are the same, while others claim them to be distinct, as the specimens sent .me show. The New York Pippin I do not recognize. Its origin is unknown, as far as I can learn; it is thought by some western pomologists to have been introduced there from New York State, and I think some one at the American Pomological meeting in Philadelphia (September, I860,) said it was brought to Louisville from Philadelphia many years since. All agree in its being a hardy, vigorous, very productive, and very salable and profitable market variety, and also valuable for all culinary purposes; but no one seems to speak highly of it as a first quality dessert fruit.

Mr. Kennedy says it matures at Louisville in December and January; but in central Illinois, Mr. Phoenix informs me, it keeps till April and May. Can any one tell us the origin and history of this apple?

NEW YORK PIPPIN.

New York Pippin Apple

The best apple we have in southwestern Kentucky, southern Indiana, and Illinois, I think, is, without doubt, the apple generally bearing the name at the head of this article. The name is, no doubt, a synonym, and Western pomologists have puzzled themselves no little to give it a proper one. In some nursery catalogues it is represented as identical with Monmouth Pippin, a New Jersey apple, smaller, and only second or third-rate, and not near so good a keeper. Some make it identical with Newark Pippin, a smaller, but first-rate yellowish green apple, which is dissimilar in almost every respect, and which is here a fall or early winter apple. I first received the New York Pippin under the name of Funkhouser, which name it received from a German gentlemen of that name in Illinois, who, it is said, first introduced it there; and I notice that at the late session of the Illinois State Horticultural Society, after mature deliberation, they voted that it should be henceforth known as the Carolina. Against this I beg to enter my protest, as we have here, along the Ohio Valley, an apple bearing that name which is very popular and very good, but quite unlike the fruit under consideration. The Carolina is a deep red apple, regularly conical, and not so large.

The trees are as dissimilar as the fruit. The wood of the Carolina is a very light yellow, while that of the N. Y. Pippin is very dark, and at the forks of the young shoots, and where the spurs put out, there are enlargements on the wood, sometimes as large as a boy's marble, while the Carolina has nothing of the sort on it.

I am told that there is no apple by that name known in New York, and, so far as I know, it is not described in any fruit book; but as it is our best winter apple, I should like to know its true name. I therefore send you a drawing of it, and the following description:

Fruit roundish, flattened, often conical, irregular, one-sided, angular, with one or more prominent ribs, large to very large; the specimen from which the drawing was made weighed seventeen ounces - weight generally eight to seventeen ounces; - color greenish yellow, almost entirely overspread with light red, and over that irregular deep red stripes, often breaking into blotches and dashes at the base; brownish green specks at intervals of a quarter to half an inch all over the fruit; - stem medium, rather slender; - cavity deep, generally triangular, irregular, greenish russety to the surface; - calyx large, open; - basin wide, deep, furrowed; - flesh white, slightly tinged with yellow, tender, subacid, aromatic; - skin thick, tough, and leathery; - seeds large, dark brown, plump, with an enlargement on one side of the small end; - quality "very good " to "best;" , - season, October to June.

NEW YORK PIPPIN APPLE.

It is the best bearer I know of, not excepting the Jennetting; it seldom or never fails to bear a good crop, which is owing to its having a peculiarity that I have never noticed in any other apple, which is this: in the spring it sets large clusters of bloom buds, but only the outer circle expand while the others remain dormant, and in case the first bloom set fruit and escape frosts, those reserve buds wither and fall off; but in case of any fatal accident to the first bloom another circle expands, and even though the bloom be destroyed twice or thrice, there is still a chance for fruit.

NEW YORK PIPPIN APPLE.

[We do not remember any apple around New York answering to Mr. Adair's description. At first we thought it might be the Twenty Ounce, but the description will not answer. The description and drawing both answer more nearly to the Monmouth Pippin, which is here a large and fine apple. We should be better able to judge if Mr. Adair would send us a specimen in its season. Mr. A. gives good reasons why it should not be called Carolina, and we hope they will be heeded. - Ed].