Scarlet Pearmain (Bell's Scarlet Pearmain; Bell's Scarlet; Hood's Seedling; Oxford Peach)

Fruit, medium sized, two inches and a half wide, and two inches and a quarter high; conical, regularly and handsomely shaped. Skin, smooth, tender, and shining, of a rich, deep, bright crimson, with stripes of darker crimson on the side next the sun, and extending almost over the whole surface of the fruit, except where it is much shaded, and there it is yellow, washed and striped with crimson, but of a paler colour, intermixed with a tinge of yellow, on the shaded side, and the whole surface sprinkled with numerous grey russety dots. Eye, open, with long reflexed segments, set in a round, even, and rather deep basin, which is marked with lines of russet. Stamens, basal; tube, short, funnel-shaped. Stalk, from three-quarters to an inch long, deeply inserted in a round, even, and funnel-shaped cavity, which is generally russety at the insertion of the stalk. Flesh, yellowish, with a tinge of red under the skin, tender, juicy, sugary, and vinous. Cells, roundish obovate; axile, open.

A beautiful and handsome dessert apple of first-rate quality; in use from October to January. The tree is a free and vigorous grower, attaining about the middle size, and is an excellent bearer. It succeeds well on the paradise stock, on which it forms a good dwarf or espalier tree.

This was called Bell's Scarlet Pearmain from having been brought into notice by a Mr. Bell, land steward to the Duke of Northumberland, at Sion House, Middlesex, about the year 1800.

Scarlet Queening. See Crimson Queening.

Scarlet Tiffing

Fruit, above medium size, three inches wide, and two inches and a quarter high; roundish, inclining to oblate, and irregularly angular. Skin, pale yellow, tinged with green on the shaded side and round the eye, but deep scarlet where exposed to the sun, extending in general over the greater portion of the fruit. Eye, small and closed, set in an irregular, ribbed, and warted basin. Stalk, fleshy, about half an inch long, inserted in a shallow cavity. Flesh, pure white, very tender, crisp, juicy, and pleasantly acid.

A valuable and excellent culinary apple, much grown in the orchard districts of Lancaster; it is in use during November and December.


Fruit, large, three inches wide, and two inches and three-quarters high; obtusely ribbed, and terminating at the eye in broad ridges, as well as at the base. Skin, bright green, changing as it ripens to greenish yellow, covered all over with large russet freckles, and with a pale red tinge where it is exposed to the sun; russety round the stalk. Eye, closed, with erect convergent segments, the tips of which are reflexed, set in a pretty deep basin. Stamens, marginal; tube, long, funnel-shaped. Stalk, very short and slender, deeply inserted in a close cavity, with a swelling on one side of it. Flesh, white, crisp, tender, and mildly acid. Cells, obovate; axile, open.

A fine cooking apple, which received a first-class certificate from the Royal Horticultural Society.