White Whorle

Fruit, small, two inches wide, and an inch and three-quarters high; round, even in outline. Skin, quite yellow, with a greenish tinge on the shaded side. Eye, open, with divergent segments, set in a very shallow basin. Stamens, median; tube, conical. Stalk, short and slender, inserted in a shallow, narrow cavity. Flesh, tender, juicy, sweet, and agreeably flavoured. Cells, obovate; axile.

A dessert apple, in use from October to Christmas, but not of high merit. It has a great resemblance to Downton Pippin.

White Wine

Fruit, about medium size, two inches and a half broad in the middle, and two inches and a half high, narrowing towards the apex; conical, slightly angular on the sides, and ribbed round the eye. Skin, greenish yellow, strewed with russety dots, on the shaded side, but deep yellow, reticulated with fine russet, and dotted with small russety specks, on the side exposed to the sun, and with a ray of fine lilac-purple on the base encircling the stalk. Eye, open, with long acute segments, set in a deep and ribbed basin. Stalk, five-eighths of an inch long, downy, thick, and fleshy, inserted in a round cavity, which is lined with delicate russet. Flesh, white, firm, crisp, and pleasantly acid.

A culinary apple much grown in the Tweedside orchards, where it is known by the name of the Wine Apple; it is in use from October to Christmas.

White Winter Calville. See Calville Blanche d'Hiver.

Whiting Pippin

Fruit, small, two inches and a half wide, and two inches high; roundish oblate, obtusely angular. Skin, yellow, with an orange tinge on the side exposed to the sun, and the whole surface strewed with rather bold russet dots. Eye, small, with erect, convergent segments, set in a pretty deep basin, which is sometimes angular, and sometimes quite round and smooth. Stamens, marginal; tube, short conical. Stalk, short and stout, quite within the cavity. Flesh, yellowish, firm, crisp, and juicy, with an agreeable flavour. Cells, obovate; axile, slit.

A Worcestershire apple, much grown in the districts of South Shropshire and Worcestershire; it is in use up till January.

Whitmore Pippin

Fruit, below medium size, two inches and a quarter wide at the base, and the same in height, but narrowing towards the apex; conical, and obtusely angled on the sides. Skin, pale greenish yellow in the shade, but with a beautiful red cheek next the sun, and very sparingly strewed with a few minute dots. Eye, closed, set in a narrow and shallow basin. Stalk, about half an inch long, inserted in a wide, round, and even cavity. Flesh, white, tinged with green, tender, juicy, sub-acid, and slightly sweet.

A dessert apple of second-rate quality; in use from November to April.

Whorle Pippin (Summer Thorle; Watson's New Nonesuch; Thorle Pippin; Lady Derby)

Fruit, below medium size, two inches and a quarter wide at the middle, and an inch and three-quarters high; oblate, handsome, and regularly formed. Skin, smooth, shining, and glossy, almost entirely covered with fine bright crimson, which is marked with broken streaks of darker crimson, but on any portion which is shaded it is of a fine clear yellow, a little streaked with pale crimson. Eye, scarcely at all depressed, large, half open, with broad, flat segments, which frequently appear as if rent from each other by an over-swelling of the fruit, and set in a very shallow basin, which is often very russety, and deeply and coarsely cracked. Stalk, a quarter of an inch long, inserted in a wide cavity. Flesh, yellowish white, firm, crisp, and very juicy, with a brisk, refreshing, and pleasant flavour.

A beautiful little summer dessert apple of first-rate quality; ripe in August. In the south it is but little known, but in Scotland it is to be met with in almost every garden and orchard.

In all probability the word Thorle, which is its common appellation in Scotland, is a corruption of Whorle, which is no doubt the correct name of this apple. The name is supposed to be derived from its resemblance to the whorle, which was the propelling power, or rather impetus, of the spindle, when the distaff and spindle were so much in use.