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 wide, and two inches and a half high; roundish and depressed, obtusely angular, ribbed round the eye. Skin, yellow, with tinges and broken stripes of pale crimson here and there, and sometimes without colour; the surface sprinkled with thin patches of pale brown russet. Eye, with erect connivent segments, reflexed at the tips, and set in a pretty deep and angular basin. Stamens, marginal; tube, conical. Stalk, yellowish green, three-quarters of an inch to an inch long, straight, deeply inserted in a round cavity. Flesh, yellow, very tender and juicy, with an agreeable acidity and good flavour. Cells, open, roundish obovate or roundish ovate; axile, and with a fine perfume.
A second-rate dessert apple, but excellent for kitchen use from November till February.
It is a very fragrant apple, and with a very delicate flesh.
Fruit, two inches and a quarter wide, and not quite so much high; ovate, inclining to conical, even in its outline, and with ridges round the apex. Skin, yellow on the shaded side, and almost entirely covered with red, which has broken dark crimson streaks on the side next the sun, the whole strewed with russet dots. Eye, closed, with convergent segments, which are reflexed at the tips, set in a narrow and furrowed basin. Stamens, basal; tube, deep conical, and narrow. Stalk, half an inch long, slender, deeply inserted in a rather deep cavity. Flesh, yellowish, crisp, juicy, sweet, and with a rich, brisk, perfumed flavour. Cells, closed, roundish obovate; axile.
An excellent dessert apple; in use from November till January.
This was selected by the late Mr, Rivers, of Sawbridgeworth, from a quarter of seedling apple stocks. Along with one or two others it attracted his attention by the dwarf and peculiar habit of growth, and their tendency to throw out a mass of roots near the surface of the soil. He tried them all as dwarfing stocks for apple trees, and this, which he called the Nonesuch, proved the best of the three for the purpose. It is now produced every year by thousands, from stools and cuttings; but it was not till I discovered the quality of the fruit, in 1875, that it was known to possess any merit. It is really a fine dessert apple.
Robin. See Winter Greening.
Fruit, large, three inches and an eighth wide, and three and a half high; oblong-conical, and so much resembling the Gloucestershire Costard that I am inclined to think it is the same sort. I met with this in a private garden at Great Malvern in 1871.
Fruit, small; roundish, narrowing towards the apex, where it is quite flat, and rather undulating. Skin, very much covered with brown russet, except on the shaded side, where it is greenish yellow, but sometimes tinged with brownish red where exposed to the sun, and strewed all over with minute russety dots. Eye, open, with flat pointed segments, set in a wide shallow basin. Stamens, median; tube, funnel-shaped. Stalk, half an inch long, stout, and inserted in a slight depression. Flesh, greenish, tender, crisp, sweet, and very juicy, with a fine, brisk, and slightly perfumed flavour, much resembling that of the Golden Pippin and Nonpareil. Cells, closed, obovate; axile.
The tree is of small size and slender growth, and not a free bearer.
According to Mr. Lindley, this variety was grown for many years in the old kitchen garden at Kew; and Rogers thinks it first originated in the Turnham Green Nursery, which was during a portion of the last century occupied by a person of the name of Robinson. The truth is, it was raised by a publican of the name of Robinson, who kept the Packhorse Inn at Turnham Green, and who also raised the Packhorse Pippin.