A very beautiful, long-keeping, dessert apple, it is oblate and ribbed on the sides, and round the eye like a Calville, and rather above medium size, being three inches wide, and two and a half high. The skin, when ripe, is of a fine lemon-color, with a fine blood-red cheek on one side. The flesh is yellowish-white, very fine, firm, and very juicy, with a rich, vinous, and sugary flavor. It ripens in December, and continues throughout the summer, without shrivelling.—[Diel Kernobst.] ii. B. 127.

637. KRAPPE KRUIN.

A middle sized culinary apple, of first-rate quality; it is of conical shape, and covered with russet; and is in use from October till March.—[H. S. C.] n. 390.

638. KRÄUTER REINETTE.

A medium sized, very valuable, and highly flavored German dessert apple. It is two inches high, and two and a half broad; roundish. The skin is tender and smooth, pale bright green when on the tree, but changing during winter, to a beautiful rich yellow, with a little green intermixed. Eye, half open, set in a wide, deep, saucer-like basin. Stalk, an inch long, woody, but sometimes fleshy, inserted in a deep cavity, lined with fine russet. Flesh, white, very fine, juicy, marrowy, and with a powerful aromatic and sugary flavor. Ripe in December and continues in use during the whole of the summer.—[Diel Kernobst.] xi. 114.

639. KRIZAPFEL.

A Russian apple, somewhat transparent. It is of medium size, second-rate quality, and suitable for the dessert; its form is conical, the skin, pale green, and is in use during December.—[H. S. C.] n. 391.

640. LADIES’ SWEETING.

The Ladies’ Sweeting, we consider the finest winter sweet apple for the dessert, yet known or cultivated in this country (America.) Its handsome appearance, delightful perfume, sprightly flavor, and the long time in which it remains in perfection, render it universally admired wherever it is known, and no garden should be without it.