Doctor Hare's

Fruit, medium sized, two inches and three-quarters in diameter; roundish, inclining to ovate, even in its outline. Skin, deep bright grass green where shaded, but where exposed to the sun it is brownish red, which is marked with broken streaks of bright red, and here and there over the surface are patches of rough scaly russet. Eye, set in a narrow, round, and plaited basin, with connivent segments. Stamens, basal; tube, conical, rather wide. Flesh, with a greenish tinge, firm, crisp, with a brisk acidity and agreeable flavour. Cells, closed, obovate; axile, closed.

An excellent cooking apple, which is a long keeper, even up till May.

This is a Herefordshire apple.

Doctor Harvey (Harvey Apple)

Fruit, large, three inches wide, and about the same in height; ovate and somewhat angular. Skin, greenish yellow, dotted with green and white specks, but becoming quite yellow at maturity; round the crown it is marked with lines of russet. Eye, small, with short connivent segments, very slightly depressed, and surrounded with several prominent knobbed plaits. Stamens, marginal; tube, long, funnel-shaped. Stalk, short and slender, inserted in a deep, uneven cavity. Flesh, firm, white, crisp, juicy, pleasantly acid, and perfumed. Cells, obovate; axile, slit.

A culinary apple of first-rate quality, well known in Norfolk. It is in use from October till January. The tree is a large grower, hardy, and a great bearer.

Lindley says, "When baked in an oven which is not too hot, these apples are most excellent; they become sugary, and will keep a week or ten days, furnishing for the dessert a highly flavoured sweetmeat."

This is one of the oldest English apples. It is first mentioned by Parkinson as "a faire greate goodly apple; and very well rellished." Ralph Austen calls it "a very choice fruit, and the trees beare well." According to Ray it is named in honour of Dr. Gabriel Harvey, of Cambridge : "Pomum Harveianum ab inventore Gabriele Harveio Doctore nomen sortitum Cantabrigiæ suae deliciæ."

I learn from Houghton's Husbandry and Trade Improved that Dr. Harvey was master of Trinity Hall, and that about the year 1630 he left, by will, an estate to mend the road from Cambridge towards London, six miles to Fulmer (Foulmire).

Doctor Hogg

Fruit, above medium size, three inches wide, and two inches and a half high; ovate or conical, prominently ribbed, and with bold ridges round the eye. Skin, when ripe, rich golden yellow with a pale red cheek, which is faintly striped with crimson on the side next the sun, here and there are small patches of russet. Eye, large and slightly open, with long erect connivent segments, set in a deep, ribbed, and plaited basin. Stamens, median; tube, conical or funnel-shaped. Stalk, an inch or more long, deeply inserted in a wide, irregular cavity. Flesh, white, very tender and juicy, sweet and briskly flavoured. Cells, obovate; abaxile.

An excellent culinary apple, and also good for dessert use; it is in season from November till February.

This was raised by Mr. Sidney Ford, gardemr to W. E. Hubbard, Esq., of Leonard's Lee, near Horsham, and was awarded a First-class Certificate by the Royal Horticultural Society, December 17th, 1878, on the recommendation of Sir C. W. Strickland, Bart., to whom it was referred to test its cooking properties. His report was - "Doctor Hogg is very like the White Calville, probably a seedling from it. It melts perfectly, does not fall at all, is juicy, slightly acid, very rich and sugary, with a delicate aroma. It is a first-rate baking apple."