The tree is vigorous and spreading, very hardy, an excellent bearer, and not subject to canker.
Fruit, medium sized, two inches and a half broad, and two and a quarter high; roundish, but narrowing towards the eye. Skin, deep yellow, but marked with broad streaks of crimson on the side next the sun. Eye, open, with long, broad, reflexed, downy segments, set in a narrow, shallow, and plaited basin. Stalk, short, inserted in a round cavity, which is lined with russet. Flesh, yellow, firm, crisp, brisk, and perfumed.
A good second-rate dessert apple, in use from November to February.
This is not the Spice Apple of the Horticultural Society’s Catalogue, but one which was cultivated by Kirke, of Brompton, under that name, and so described by Diel.--_See Aromatic Russet._
IDENTIFICATION AND FIGURE.--Ron. Pyr. Mal. pl. i. f. 5.
SYNONYME.--Pomegranate Pippin, _acc. Ron. Pyr. Mal._
Fruit, medium sized, two inches and a half broad, and two inches high; roundish, flattened at the base, and narrowing a little towards the eye. Skin, deep yellow, with an orange tinge on the side exposed to the sun, and strewed with large stelloid russety specks. Eye, partially open, with long, broad, and erect segments, set in a narrow and shallow basin. Stalk, short and stout, inserted in a small narrow cavity. Flesh, tender, juicy, sweet, and pleasantly flavored.
An apple of second-rate quality, in use from November to Christmas.
This is the Spitzemberg of the German nurseries.
IDENTIFICATION.--Hort. Trans. vol. i. p. 197. t. 11. Lind. Guide, 7. Rog. Fr. Cult. 65.
FIGURE.--Ron. Pyr. Mal. pl. iii. f. 4. Hort. Trans.
Fruit, above medium size, three inches wide at the base, and two inches and three quarters high; conical, and slightly angular on the sides. Skin, pale greenish-yellow, tinged with orange on the side exposed to the sun. Eye, closed, with broad segments, and set in a narrow, plaited basin. Stalk, short, inserted in a rather deep cavity. Flesh, greenish-yellow, tender, juicy, sugary, brisk, and slightly perfumed.
A first-rate culinary apple. It may be used for tarts, as soon as the fruit are the size of a walnut, and continues in use up to the beginning of October. It received the name of Springrove Codlin, from being first introduced by Sir Joseph Banks, Bart., who resided at Springrove, near Hounslow, Middlesex.