197. KESWICK CODLIN.—Hort.
- Identification.—[Hort. Soc. Cat.] ed. 3, n. 158. [Lind. Guide]. 31. [Down. Fr. Amer.] 87. [Rog. Fr. Cult.] 65.
- Figure.—[Ron. Pyr. Mal.] pl. iii. f. 3.
Fruit, large; conical and angular. Skin, pale yellow, with a blush on the side exposed to the sun. Eye, large, set in a deep and angular basin. Stalk, short, inserted in a deep cavity. Flesh, pale yellow, very juicy, and briskly flavored.
One of the earliest, and most valuable of our culinary apples. It may be used for tarts so early as the end of June; but its greatest perfection is during August and September.
The tree is healthy, vigorous, and an immense bearer, attaining to the middle size. It succeeds well in almost every soil and situation, and when grown on the paradise stock, is well suited for espalier training.
This excellent apple was first discovered, growing among a quantity of rubbish, behind a wall at Gleaston Castle, near Ulverstone, and was first brought into notice by one John Sander, a nurseryman at Keswick, who having propagated it, sent it out under the name of Keswick Codlin.
In the Memoirs of the Caledonian Horticultural Society, Sir John Sinclair says, “the Keswick Codlin tree has never failed to bear a crop since it was planted in the Episcopal garden at Rose Castle, Carlisle, twenty years ago (1813). It is an apple of fine tartness and flavor, and may be used early in autumn. The tree is a very copious bearer, and the fruit is of good size, considerably larger than the Carlisle Codlin. It flourishes best in a strong soil.”
198. KILKENNY PEARMAIN.—Hort.
- Identification.—[Hort. Soc. Cat.] ed. 3, n. 547.
Fruit, below medium size, two inches and a half wide, and the same in height; roundish, inclining to conical. Skin, yellow, sprinkled with russety dots, and sometimes covered with slight reticulations of russet; tinged with orange, and a few streaks of red, on the side exposed to the sun. Eye, small, and rather open, set in a narrow basin. Stalk, short, inserted in a shallow cavity, and surrounded with a large patch of russet. Flesh, yellowish, crisp, tender, juicy, and sweet; but of dry texture, and lacking acidity.