A very good culinary apple, grown in the neighbourhood of Lancaster. It is in use during November and December and will keep till March or April.
311. RUSSET TABLE PEARMAIN.—Hort.
- Identification.—[Hort. Soc. Cat.] ed. 3, n. 557. [Ron. Pyr. Mal.] 41.
- Figure.—[Ron. Pyr. Mal.] pl. xxi. f. 1.
Fruit, below medium size; oblong-ovate. Skin, very much covered with brown russet; except on the shaded side, where there is a little yellowish-green visible, and on the side next the sun, where it is orange, with a flame of deep bright crimson, breaking through the russet. Eye, open, with erect, rigid segments, and set in a wide, shallow, saucer-like, and plaited basin. Stalk, half-an-inch long, slender, and extending beyond the base. Flesh, yellow, firm, very rich, juicy, and sugary, with a fine aromatic, and perfumed flavor.
A beautiful and handsome little apple of first-rate excellence. It is in use from November to February.
312. RUSHOCK PEARMAIN.—M.
- Identification and Figure.—[Maund. Fruit], 70
Fruit, rather below medium size, two inches and a half wide, and the same in height; conical, even and handsomely formed. Skin, of a fine deep yellow color, almost entirely covered with cinnamon-colored russet, with a brownish tinge on the side next the sun. Eye, large and open, with broad, flat segments, which generally fall off as the fruit ripens. Stalk, a quarter of an inch long, stout, and inserted in a pretty deep cavity. Flesh, yellowish, firm, crisp, and juicy, with a brisk, sub-acid, and sugary flavor.
An excellent dessert apple of first-rate quality; it is in use from Christmas to April. It is frequently met with in the Birmingham markets. This variety was, according to Mr. Maund, raised by a blacksmith of the name of Charles Taylor, at Rushock in Worcestershire, about the year 1821, and is sometimes known by the name of Charles’s Pearmain.