Cavity acute, often lipped; Stem medium.
Core medium, pyriform, open, somewhat clasping; Seeds numerous, long, brown; Flesh yellow, breaking, rather dry; Flavor acid to sub-acid, rich; Quality only good; Use, market and kitchen; Season, December to May; of most value to sell at the latter period.
Cooks well all winter.
Yellow Bellflower.
Fig. 291.—YELLOW BELLFLOWER.
This noble and valuable constituent of our orchards came from Burlington County, New Jersey, where it was first described by Coxe. This apple has succeeded in almost all parts of the country, North and South, and has proved remarkably hardy. The quality of the fruit varies with the soil, being best and most highly flavored and colored on exposed ridges of rather thin soil, while those on rich low bottoms or prairies are slow in bearing, and then produce very large fruit. The crops, however, are not always satisfactory in such situations, though the trees become very large; the blossoms are often destroyed by spring frosts.
Tree vigorous, thrifty, hardy, large, spreading, drooping; Twigs slender, brown; Foliage abundant, long, wavy; Blossoms very large, on long stems, exposed to the weather and not protected by the leaves.
Fruit large to very large, oblong, ovate, angular, ribbed; Surface smooth, rich yellow, sometimes blushed; Dots scattered gray.
Basin shallow or moderately deep, plaited or folded; Eye small, closed.