form, skin yellow, nearly covered with bright red. Flesh yellowish-white, crisp, and juicy, with a vinous and pleasant flavor. A table and kitchen fruit, in use from October to January.
Rhode Island Greening.—A favorite fruit, extensively cultivated, and produces immense crops in almost every variety of soil. Fruit large, round, very regular form, with a smooth, dark green skin. Flesh yellow, close, sprightly, with a slightly aromatic flavor, In use for the kitchen or table from October to January.
Roman Stem.—A great favorite in New Jersey, where it is very productive, forming a very handsome, round-headed tree. Fruit round, medium size, of a pale yellow color, with a few reddish specks. Flesh delicate, with a rich, juicy, agreeable flavor. Ripe from November to March, and fit for either the table or cooking.
Æsopus Spitzenburg.—There is perhaps not a fruit in the whole catalogue more beautiful to look upon than this variety, and it is second to none in quality. Fruit large, partially oblong; skin smooth, of a yellowish-green, and nearly covered with brilliant red. Flesh yellow, crisp and juicy, of a rich flavor, with a large core. Ripe in November to January.
Monmouth Pippin.—I have not seen an Apple for many years that so much riveted my attention as this, at the Exhibition of the New Jersey Horticultural Society, in 1846. The trec is of excellent habit, and a good bearer. Fruit over medium size, roundish, flat; smooth, russety-green skin, marked with dots of brown. Flesh firm, yellow-white, crisp, juicy and high flavored. In use from November to March. Fit for the dessert or the kitchen.
Baldwin.—A celebrated Apple of the Eastern States, where the tree is reputed to be a great bearer, and cultivated extensively for the market, sending us a supply every season. Fruit round, rather conical, of a yellow ground, covered with crimson and red, having a few russet spots and streaks. Flesh yellow
