Reinette Jaune SucrÉE

Fruit, rather above medium size, three inches broad, and two and a half high; roundish, and very much flattened at the base. Skin, thin and tender, pale green at first, but changing as it attains maturity to a line deep yellow, with a deeper and somewhat of an orange tinge on the side exposed to the sun, and covered all over with numerous large russety dots and a few traces of delicate russet. Eye, open, with long, acuminate, green segments, set in a wide, rather deep, and plaited basin. Stalk, an inch long, inserted in a deep round cavity, which is lined with thin russet. Flesh, yellowish, delicate, tender, and very juicy, with a rich sugary flavour, and without much acidity.

Either as a dessert or culinary apple this variety is of first-rate excellence; it is in use from November to February.

The tree is a free and vigorous grower, and a good bearer; but it is very subject to canker, unless grown in a light and warm soil.

Reinette Nonpareil. See Nonparil.

Reinette Van Mons (Van Mon's Reinette)

Fruit, rather below medium size, two inches and a half wide, and two inches and a quarter high; flattened, and almost oblate, having five rather obscure ribs, which terminate in distinct ridges round the eye. Skin, greenish yellow in the shade, but with a dull and brownish orange tinge next the sun; the whole surface has a thin coating of brown russet. Eye, closed, set in a rather deep depression. Stamens, basal; tube, funnel-shaped. Stalk, half an inch long. Flesh, yellowish, tender, crisp, juicy, sweet, and aromatic. Cells, roundish ovate or obovate; axile, slit.

A dessert apple of first-rate quality; in use from December to May.

Reinette Verte

Fruit, medium sized, two inches and three-quarters wide, and two and a quarter high; roundish, considerably flattened at the base, and slightly ribbed at the eye, handsome, and regularly shaped. Skin, thin, smooth, and shining, pale green at first, but becoming yellowish green as it attains maturity, with sometimes a reddish tinge, and marked with large grey russety dots and lines of russet. Eye, partially closed, with long pointed segments, set in a pretty deep and plaited basin. Stalk, about an inch long, inserted in a deep and round cavity, lined with russet, which extends in ramifications over the whole of the base. Flesh, yellowish white, tender, and juicy, with a sweet, vinous, and highly aromatic flavour, "partaking of the flavours of the Golden Pippin and Nonpareil."

A dessert apple of first-rate quality; in use from December to May.

The tree is vigorous and healthy, and a good bearer; but does not become of a large size.

Rhode Island Greening (Green Newtown Pippin; Jersey Greening; Burlington Greening)

Fruit, large, three inches and a quarter wide, and two inches and a half high; roundish, and slightly depressed, with obscure ribs on the sides, terminating at the eye in ridges, like London Pippin. Skin, smooth and unctuous to the touch, dark green at first, becoming pale as it ripens, and sometimes with a faint blush near the stalk. Eye, small and closed, with long, pointed, spreading segments, set in a slightly depressed basin. Stamens, median or basal; tube, conical. Stalk, three-quarters of an inch long, slender, curved, thickest at the insertion, and placed in a narrow and deep cavity. Flesh, yellowish tinged with green, tender, crisp, juicy, sugary, with a rich, brisk, and aromatic flavour. Cells, open, obovate; axile.

An apple of first-rate quality for all culinary purposes, and excellent also for the dessert; it is in use from November to April.

The tree is a strong and vigorous grower, hardy, and an excellent bearer; succeeds well in almost any situation.

This is of American origin, and was introduced to this country by the Londou Horticultural Society, who received it from David Hosack, Esq., M.D., of New-York. It is extensively grown in the middle states of America, where the Newtown Pippin does not attain perfection, and for which it forms a good substitute.