A first-rate early kitchen apple, and second-rate for the dessert. It is in use during August and September, and will even keep as long as Christmas, if well preserved.
The tree is hardy, vigorous, and a good bearer, and on account of the size of the fruit should be grown rather as a dwarf than a standard.
77. COLONEL HARBORD’S PIPPIN.—Lind.
- Identification.—G. Lind. in [Hort. Trans.] vol. iv., p. 65. [Lind. Guide], 66. [Hort Soc. Cat.] ed. 3, n. 174.
Fruit, large, about three inches and a half wide, and the same in height; conical, and angular on the sides. Skin, pale yellowish-green, partially russeted on one side. Eye, large, set in a rather shallow basin, surrounded with plaits and wrinkles. Stalk, half an inch long. Flesh, white, tinged with green, soft, and very juicy, with a brisk tart flavor.
An excellent culinary apple of the first quality; in use from November to March. It originated at Blickling Hall, in Norfolk.
78. COLONEL VAUGHAN’S.—H.
Fruit, below medium size, one and three quarter inches high, and two inches broad; oblato-conical, or conical. Skin, smooth and shining, the side next the sun entirely covered with bright crimson, streaked with very dark crimson, and thinly strewed with greyish white dots; but of a fine waxen yellow, streaked and dotted with broken streaks of crimson on the shaded side. Eye, small and closed, set in a wide, rather shallow, and plaited basin. Stalk, about a quarter of an inch long, inserted in a round, deep, and even cavity, which is lined with thin pale brown russet. Flesh, white, slightly tinged with red under the skin on the side next the sun, firm, crisp, and brittle, very juicy, with a sweet, brisk, and fine strawberry flavor.
A very excellent dessert apple; ripe in the end of September and during October, at which season it is very common in Covent Garden Market.