Fruit, about medium size; obtuse ovate, and somewhat angular on the sides. Skin, green, changing as it ripens to greenish yellow, with a faint orange tinge next the sun; covered all over with small russety dots and some lines of russet. Eye, closed, with converging segments, placed in a rather shallow puckered basin. Stamens, marginal; tube, deep, funnel-shaped. Stalk, about half an inch long, inserted in an abrupt cavity, which is lined with russet. Flesh, yellowish white, tender, juicy, and with a pleasant, brisk acidity, Cells, obovate; axile, slit.

A culinary apple of good quality; ripe during November and December.

In Yorkshire this is a favourite apple.


The variety to which the generic name of Codlin was given is the English Codlin. See English Codlin.

Coe's Golden Drop

Fruit, small and conical; even and regular. Skin, yellow, with a blush of crimson, and a few crimson spots next the sun, and marked with small patches of thin, delicate russet. Eye, small and open, even with the surface, and surrounded with a few shallow plaits. Stamens, marginal; tube, deep, funnel-shaped. Stalk, three-quarters of an inch long, inserted in a small and shallow depression, which, together with the base, is entirely covered with russet. Flesh, greenish yellow, firm, crisp, and very juicy, brisk, sugary, and vinous. Cells, obovate; axile, closed.

A delicious little dessert apple of the first quality; in use from November to May. The tree is hardy, a free, upright grower, and a good bearer. It does well on the paradise stock for dwarf and espaliers.

This excellent variety was introduced to notice by Gervase Coe, of Bury St. Edmunds, who raised the Golden Drop Plum. It has been said that it is a very old variety, which has existed for many years in some Essex orchards, but was propagated by Coe, and represented by him to be a seedling of his own.


Fruit, large, three inches and a quarter broad, and two and a half high; roundish, considerably flattened, almost oblate, and angular on the sides. Skin, yellowish, almost entirely covered with deep crimson, and slightly marked with russet. Eye, large and closed, set in a wide and open basin. Stalk, long, covered with down, and inserted in a close, narrow cavity, with a fleshy prominence on one side of it. Flesh, white, firm, juicy, and sweet, with a rich, brisk, and pleasant flavour.

A first-rate early kitchen apple, and second-rate for the dessert. It is in use during August and September, and will even keep as long as Christmas if well preserved.

The tree is hardy, vigorous, and a good bearer; and on account of the size of the fruit should be grown rather as a dwarf than a standard.

Colonel Vaughan's. See Kentish Pippin.

College Apple

Fruit, medium sized, three inches high, and two and a half inches wide at the base; conical or Pearmain-shaped, even and regular in its outline, and not unlike Adams's Pear-main. Skin, smooth and shining, streaked all over with crimson stripes on a yellow ground, and with patches of brown russet on the base. Eye, small, set in a narrow shallow basin, which is surrounded with ridges; segments, erect convergent, with divergent tips. Stamens, marginal; tube, deep, funnel-shaped. Stalk, a fleshy knob, about a quarter of an inch long, inserted in a very narrow and shallow cavity. Flesh, yellowish, soft, and briskly acid. Cells, four in the form of a cross, roundish obovate; axile.

A culinary apple; in use till December.

This is a Herefordshire apple, and takes its name from being grown on the estate belonging to the College of Vicars in that city. The fruit of this variety always fetches as high a price in Manchester market as that of Blenheim Pippin.

Combermere Apple. See Mere de Menage.