Title: The book of the garden
Identifier: bookofgarden21853mcin (find matches)
Year: 1853 (1850s)
Authors: McIntosh, Charles, 1794-1864
Subjects: Gardening
Publisher: Edinburgh and London, W. Blackwood
Contributing Library: Smithsonian Libraries
Digitizing Sponsor: Biodiversity Heritage Library

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414 HARDY FRUIT GARDEN. red; and seldom in pale yellows, light greens, or bright reds, if all of a uniform colour. Culinary sorts.—For the generality of pur- poses these cannot be over large. Their great merit consists in their becoming equally soft throughout, when boiled, stewed, or roasted, of which the Hawthornden, Carlisle codlin, and Beauty of Kent furnish examples; while the Yorkshire greening, Normandy rennet, and seve- ral russets, are the types of those which fall soft in cooking, and still retain their form when in their ripe state, a quality much prized by cooks. The Norfolk biffin is of all the best for baking whole in a coolish oven, and then flattening by pressure into the form they appear in the shops. The Hawthornden and Keswick codlin are pre- ferred for making apple-jelly, affording a clear and transparent preserve. The Keswick, Car- lisle, and most other codlins, fall in cooking while yet green, and as they are early, are much valued on this account. Cider sorts.—The more astringent they are, without regard to richness in flavour, as the Siberian Harvey, the better they are fitted for this purpose, although, strange to say, many of the highest-flavoured apples, such as the golden Harvey or brandy apple-, are often used for this purpose. Mr Knight states that the specific gravity of the juice of any apple recently ex- pressed, indicates with very considerable accu- racy the strength of the cider it will produce. In the descriptive list of fruits reference is frequently made to their size. The annexed diagram is intended as a scale by which those we describe as large, medium, or small sized may be understood. No. 1. Alfriston, large ; No. 2. Dutch mignonne, medium sized; No. 3. Golden pippin, small sized. Fig. 172 represents the forms of apples. Their designations are as follows:—a, conical; b, irre- gular conical; c, pearmain shaped; d, oblate ; e, roundish ovate ; /, oblato-ovate. Fig. 171.
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FORMS OF APPLES. LIST OF SORTS AND THEIR QUALITIES. DESSERT APPLES. Aclclam's russet.—Colour pale yellow, tinged with green, greyish russet on the side most exposed to the sun; form round, slightly flat- tened ; below medium size. In use from No- vember till March. Quality first-rate. Tree very hardy and an excellent bearer. Of York- shire origin. Succeeds best in a dry soil. Syno- nym, Norfolk pippin. Annat scarlet pippin. — An excellent apple

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