An American dessert apple, of medium size, first-rate quality, and ripe in September.—[Riv. Cat.]
527. EARLY MARROW.
A large cream-colored Scotch apple, of globular form, but contracted towards the eye, and with rather strong ribs; the stalk slender, and deeply inserted. The fruit is tender and bakes well. It bears well, and is in use in September and October.—[Ron. Pyr. Mal.] 7. pl. vi. f. 4.
528. EARLY NEW-YORK.
This fruit is more long than round, of a light green color, slightly tinged with red. The pulp is breaking, with much pleasant juice. As the fruit ripen gradually, they may be gathered as wanted, for some time. It ripens about the end of August. The tree is a good bearer in any shape.—[Rog. Fr. Cult.] 34.
529. EARLY POMEROY.
A medium sized dessert apple, of second-rate quality, it is of conical shape, striped with red, and ripe in October.—[H. S. C.] p. 32.
530. EARLY RED.
A large kitchen apple, of second-rate quality, oblate shape, and red color; it is in use during September and October.—[H. S. C.] n. 231.