This apple is next in reputation, as a cider fruit, to the Harrison, and is often mixed with that apple in equal proportions when ground; it is of the middle size, skin smooth, of red and yellow colour; the flesh is white, firm, sweet, and rich.
Fruit of moderate size, rather oblong; the skin a dark red, somewhat rough; flesh yellow, sweet, and rich. It is commonly mixed with the Harrison for making cider of a superior quality: ripe in November.
From this fruit is obtained the celebrated Crab Cider, it is of small size, nearly round; skin of a dull red, streaked with greenish yellow; the flesh is fibrous and astringent; juice acid and austere.
This fruit is much celebrated in New Jersey as a cider apple; it is somewhat ovate, below the middle size; the skin is yellow, with black spots; flesh yellow, firm, rich, and sprightly. Ten bushels will make a barrel of exquisite cider, from which may be taken fourteen quarts of distilled spirits.