Fruit, small, two inches and a quarter wide, and two inches high; roundish, inclining to oblong. Skin, very thin and shining, covered with bloom when on the tree, straw-white at first, but changes when ripe to lemon-yellow, and on the side next the sun, it is covered with short, broken, crimson stripes. Eye, closed, with long woolly segments, and set in a shallow basin. Stalk, an inch to an inch and a quarter long, sometimes fleshy, inserted in a narrow and deep cavity, with occasionally a fleshy swelling on one side of it. Flesh, yellowish-white, fine, juicy, marrowy, and very aromatic, with a sugary flavor, mixed with cinnamon.

A very excellent little German dessert apple, of first-rate quality; it is ripe during August and September.

The tree is a good grower, and an excellent bearer.—[Diel Kernobst.] vi.43.

558. GILLIFLOWER.

A medium sized culinary apple, of second-rate quality, roundish shape, and striped with red; it is in use from October till February.—[H. S. C.] n. 266.

559. GILLIFLOWER PEARMAIN.

A medium sized dessert apple, of second-rate quality, pearmain shape, yellow and red color; and in use from November till March.—[H. S. C.] p. 30.

560. GILPIN.