This section is from "The Horticulturist, And Journal Of Rural Art And Rural Taste", by P. Barry, A. J. Downing, J. Jay Smith, Peter B. Mead, F. W. Woodward, Henry T. Williams. Also available from Amazon: Horticulturist and Journal of Rural Art and Rural Taste.
This beautiful apple originated near Wilmington, Delaware, on the premises of Mr. John R. Brinckle, and fruited in 1855, for the first time.
Size, medium, Sty inches in length by three in breadth. Form, roundish, inclining to conical. Skin, beautifully striped and mottled with carmine on a yellowish ground. Stem, one-half an inch long by one-eleventh thick, inserted in a deep, rather narrow cavity. Calyx, partially closed, set in a deep, moderately wide, plaited basin. Core, small. Seed, brownish-gray, many of them triangular, one-third of an inch long, three-sixteenths broad, one-ninth thick. Flesh, yellowish white, fine texture, juicy. Flavor, pleasant, delicate, sprightly, vinous. Quality, "very good." Maturity, probably November; the specimen examined was eaten on the 4th of December, when it was overripe.