. The American fruit culturist. e ; stalk very short; flesh firm, crisp,with a rich, mild flavor. Closely resembles the Green NewtownPippin, and believed by many to be identical, differing only by awarmer exposure. It is fairer in some localities than the Green,but is usually inferior to it in flavor. C. Downing gives the fol-lowing distinguishing points between these two sub-varieties:The Yellow is handsomer, and has a higher perfume thanthe Green, and its flesh is rather firmer and equally high fla-vored; while the Green is more juicy, crisp, and tender. TheYellow is rather flatter, measurin
. The American fruit culturist. e ; stalk very short; flesh firm, crisp,with a rich, mild flavor. Closely resembles the Green NewtownPippin, and believed by many to be identical, differing only by awarmer exposure. It is fairer in some localities than the Green,but is usually inferior to it in flavor. C. Downing gives the fol-lowing distinguishing points between these two sub-varieties:The Yellow is handsomer, and has a higher perfume thanthe Green, and its flesh is rather firmer and equally high fla-vored; while the Green is more juicy, crisp, and tender. TheYellow is rather flatter, measuring only about two inches deep,and it is always quite oblique—projecting more on one side ofthe stalk than the other. When fully ripe, it is yellow, with arather lively red cheek and a smooth skin, few or none of the spotson the Green variety, but the same russet marks at the stalk. Itis also more highly fragrant before and after it is cut than theGreen. The flesh is firm, crisp, juicy, and with a rich and highflavor. Fig. Fig. 478. Fig. 479. Fig. 480. Swaar. Yellow Bellflower. Yellow Newtown Pippin. Zukoffs Winter. Large, irregular conical, greenish, nearly cov-ered with dark red; cavity medium, basin small; flesh white, sub-acid, juicy, quality good. Mid-winter. Fig. 462. Russian. 34^ APPLES. DIVISION IV. CRAB APPLES. Crabs belong to an entirely distinct branch of the Apple family,the type of the former being the well-known Siberian Crab, Pyrusbaccata, while all our common apples are varieties of Pyrus of the two are freely produced, and of recent years manynew sorts have been introduced, some of divided merit and common idea concerning Crab apples is that they are prettyminiature apples of more or less astringency and fit only for makingjellies and preserves. The following descriptions show that theyvary from less than one to over two inches in diameter—that theyare sweet, sub-acid, acid, and bitter. It is probable their greathardiness will m
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