Golden Reinette (Aurore; Dundee; Megginch Favourite; Princesse Noble; Reinette ďAix; Reinette Gielen; Yellow German Reinette; Elizabeth; Englise Pippin; Wygers; Court-pendû dorée : Kirke's Golden Reinette; Golden Renet; Golden Rennet; Pomme Madame; Wyker Pippin)

Fruit, medium sized, two inches and three-quarters wide, and two inches and a quarter high; roundish, and flattened. Skin, a fine deep yellow, which towards the sun is tinged with red, streaked with deeper and livelier red, and dotted all over with russety dots. Eye, large and open, with short dry segments, and set in a wide and even basin. Stamens, marginal; tube, funnel-shaped. Stalk, half an inch long, deeply inserted in a round and even cavity. Flesh, yellow, crisp, brisk, juicy, rich, and sweet. Cells, obovate; axile.

A fine old dessert apple of first-rate quality; it is in use from November to April. The tree is healthy, vigorous, and an abundant bearer. It requires a light and warm soil, and is well adapted for dwarf training when worked on the paradise stock.

Large quantities of this fruit are grown in the counties round London for the supply of the different markets, where they always command a high price.

This has always been regarded as a Hertfordshire apple, and some of the old authors speak of it as being in its greatest perfection when grown in that county. It has been esteemed as one of the finest apples. Worlidge, in 1676, says, "It is to be preferred in our plantations for all occasions." Ellis, in his "Modern Husbandman," in 1744, says, "The Golden Rennet, when of the largest sort, may be truly said to be the farmer's greatest favourite apple, because when all others miss bearing, this generally stands his friend, and bears him large quantities on one tree."

Golden Russet (St. Leonard's Nonpareil)

Fruit, medium sized, two inches and three-quarters wide, and two inches and a quarter high; ovate. Skin, thick, covered with dingy yellow russet, which is rough, thick, and scaly on the shaded side and round the base, and sometimes with a bright flame of varnished red on the side next the sun. Eye, small and closed, or half open, with erect convergent segments, set in a prominently plaited basin. Stamens, median; tube, conical. Stalk, very short, inserted in an uneven cavity, and not protruding beyond the base. Flesh, pale yellow, firm, crisp, sugary, and aromatic, but not abounding in juice. Cells, obovate; axile, closed.

An excellent dessert apple of first-rate quality; in use from December to March.

The tree is healthy and an excellent bearer, but requires a warm situation to bring the fruit to perfection,

This is another of our old English apples. Worlidge calls it the Aromatic, or Golden Russeting, "it hath no compear, it being of a gold-colour coat, under a russet hair, with some warts on it. It lies over the winter, and is, without dispute, the most pleasant apple that grows, having a most pleasant aromatic hautgust, and melting in the mouth." It is called St. Leonard's Nonpareil about Horsham from being grown under that name at Leonard's-lee, near that town.

Golden Russet Nonpareil. See Nonpareil.