Duchess Of Oldenburg (Borowitsky; Charlamowiski)

Fruit, large, about three inches and a quarter wide, and two inches and a half high; round, and sometimes prominently ribbed on the sides and round the eye. Skin, smooth, greenish yellow on the shaded side, and streaked with broken patches of fine bright red on the side next the sun, sometimes assuming a beautiful dark crimson cheek; it is covered all over with numerous russety dots, particularly round the eye, where they are large, dark, and rough. Eye, large and closed, with long broad connivent segments, placed in a deep and angular basin. Stamens, basal; tube, funnel-shaped. Stalk, long and slender, deeply inserted in a narrow and angular cavity. Flesh, yellowish white, firm, crisp, and very juicy, with a pleasant, brisk, and refreshing flavour. Cells, ovate; axile.

An excellent early culinary or dessert apple of the first quality; ripe in the middle of August, and continues in use till the end of September. The tree is hardy, a free grower, and an excellent bearer.

This variety is of Russian origin. Duck's Bill. See Winter Pearmain.

Duke Of Bedford

Fruit, large; three inches and a quarter wide, and the same high; roundish, with prominent obtuse angles; quite uneven in shape, and with distinct ridges round the crown. Skin, bright dark green, with grey russet dots on the shaded side, and with a dull red cheek on the side which is next the sun, and which is marked with broken streaks. Eye, closed, with broad, flat, convergent segments, set in a wide, deep, and uneven basin. Stamens, basal; tube, conical. Stalk, very short, with a large fleshy swelling on one side. Flesh, greenish, very firm and tender, very juicy, and with an agreeable acidity. Cells, obovate; axile.

A first-rate kitchen apple; in fine condition at Christmas, and will keep till February.

Duke Of Devonshire

Fruit, medium sized, roundish ovate. Skin, of uniform lemon yellow colour, with a dull red cheek; the surface veined with russet. Eye, large and open, set in a wide and deep basin. Stalk, very short. Flesh, yellowish, crisp, juicy, rich, and sweet, with a fine aroma.

An excellent dessert apple; in use from February till May.

Duke Of Gloucester

Fruit, medium size; three inches wide, and two and a half high; round, with obtuse angles, which extend to the crown, forming blunt ridges. Skin, of an uniform yellowish green, strewed with russet dots. Eye, open or half open, with erect segments, which are reflexed at the tips and set in a round even basin. Stamens, median; tube, funnel-shaped. Stalk, very short, inserted in a deep wide cavity. Flesh, tender, crisp, juicy, briskly-acid. Cells, ovate; axile.

A culinary apple; in use in December.

Dumelow's Seedling (Dumelow's Crab; Normanton Wonder; Wellington)

Fruit, large, roundish, and flattened. Skin, pale yellow, strewed with large russet points, with a tinge of pale red on the side next the sun, which is sometimes almost entirely covered with a bright red cheek. Eye, large and open, with broad, reflexed segments, set in an irregular, uneven, and pretty deep basin. Stamens, basal; tube, conical or funnel-shaped. Stalk, half an inch long, deeply inserted in a narrow and funnel-shaped cavity, which is lined with russet. Flesh, yellowish white, firm, crisp, brisk, and very juicy, with a slight aromatic flavour. Cells, obovate; axile or abaxile.

One of the most valuable culinary apples; it is in use from November to March. The tree is one of the strongest and most vigorous growers, very hardy, and an excellent bearer. The young shoots, which are long and stout, are thickly covered with large greyish white dots, which readily distinguish this variety from almost every other.

This excellent apple was raised by a person of the name of Dumeller (pronounced Dumeloer). a farmer at Shakerstone, a village in Leicestershire, six miles from Ashhy-de-la-Zouch, and is extensively cultivated in that and the adjoining counties under the name of Dumelow's Crah. It was first introduced to the neighbourhood of London by Mr. Richard Williams, of the Turnham Green Nursery, who received it from Gopsal Hall, the seat of Earl Howe, and presented specimens of the fruit to the Horticultural Society in 1820. It was with him that the name of Wellington Apple originated, and by which it is now generally known in the London markets.