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Apple, The

The apple is a British fruit, and may be eaten raw, or cooked in various ways. The best for eating are: the Blenheim Orange, Ribstone, Margaret, Golden and other Pippins, Nonpareil Russets, Pearmains, Kentish Codlins, and Dowtons. As a rule the rough-rinded apples are the best for eating, while those of smooth exterior are most suitable for preparation. For cooking the most preferable are: the Wellingtons, Colvilles, Rennets, Pearmains, and Russets; while both for eating and for baking purposes the American Pippins occupy a high place.