- Identification.—[Rea Pom.] 210. [Lind. Guide], 81. [Gibs. Fr. Gard.] 357. [Rog. Fr. Cult.] 73. [Diel Kernobst.] xii. 132. [Meag. Eng. Gard.]
- Synonymes—Herefordshire Pearmain, [Hort. Soc. Cat.] ed. 3, 544. [Switz. Fr. Gard.] 137. [Down. Fr. Amer.] 112. Hertfordshire Pearmain, [Mill. Dict.] Pearmain Royal, [Knoop Pom.] 71, tab. xii. Pearmain Royal De Longue Durée, Ibid. 131. Engelsche Konings of Kings Pepping, Ibid. Merveille Pearmain, Ibid. Pearmain Double, Ibid. Englische Königsparmäne, [Diel Kernobst.] xii. 132.
- Figure.—[Ron. Pyr. Mal.] pl. xxii. f. 4.
Fruit, large, three inches wide, and the same in height; pearmain-shaped and slightly angular, having generally a prominent rib on one side of it. Skin, smooth, dark dull green at first on the shaded side, but changing during winter to clear greenish-yellow, and marked with traces of russet; on the side next the sun it is covered with brownish-red and streaks of deeper red, all of which change during winter to clear crimson strewed with many russety specks. Eye, small and open, with broad segments which are reflexed at the tips, and set in a wide, pretty deep, and plaited basin. Stalk, from half-an-inch to three quarters long, inserted in a deep cavity which is lined with russet. Flesh, yellowish, tinged with green, tender, crisp, juicy, sugary and perfumed, with a brisk and pleasant flavor.
A fine old English apple, suitable chiefly for culinary purposes, and useful also in the dessert. It comes into use in November and December, and continues till March.
The tree attains the middle size, is a free and vigorous grower, very hardy, and an excellent bearer.
In the Horticultural Society’s Catalogue this is called the old Pearmain, but this name is applicable to the Winter Pearmain. Rea is the first who notices the Royal Pearmain, and he says “it is a much bigger and better tasted apple than the common kind.” The Royal Pearmain of some nurseries is a very different variety from this, and will be found described under Summer Pearmain.
308. ROYAL REINETTE.—Hort.
- Identification.—[Hort. Trans.] vol. iv. p. 529. [Hort, Soc. Cat.] ed. 3, n. 692. [Lind. Guide], 82.
Fruit, large; conical. Skin, yellow, smooth and glossy, strewed all over with russety spots; stained and striped with brilliant red on the side next the sun. Eye, large and open, set in an even and shallow basin. Stalk, very short, inserted in a very narrow and shallow cavity. Flesh, pale yellow, firm and tender, juicy and sugary, with a brisk and pleasant flavor.
A very good apple for culinary purposes, and second-rate for the dessert; it is in use from December to April.