A medium sized apple of second-rate quality; suitable either for dessert use or for cider. It is of a pearmain shape, green on the shaded side, red next the sun, and in use from December till March.—[H. S. C.] n. 553.
730. PARMENTIER.
A medium sized apple, of first-rate quality, suitable either for dessert use, or culinary purposes. It is of a conical shape, and the skin is covered with russet, it is in season from November till April.—[H. S. C.] n. 523.
731. PARSONAGE PIPPIN.
A small dessert apple, of second-rate quality, it is of an oblate shape, the skin is striped with red, and it is in season during November.—[H. S. C.] p. 29.
732. PEAR APPLE.
A small cider apple, of inferior quality; it is of an obovate shape; skin, green, and in use in November.—[H. S. C.] n. 528.
733. PEARMAIN, BLUE.
The Blue Pearmain is a large and very showy fruit, and is therefore popular in the New-England markets. The numerous large, russety, yellow dots, which are sprinkled over the skin, and the bloom which overspreads it, mark this apple.