es, but soon dismisses it--"Twenty
sorts of Sweetings, and none good." The name is now given to an Apple of
no great value as a table fruit, but good as a cider apple, and for use
in silk dyeing.

It is not easy to identify the Pomewater (21). It was highly esteemed
both by Shakespeare ("it hangeth like a jewel in the ear of _coelo_")
and many other writers. In Gerard's figure it looks like a Codling, and
its Latin name is _Malus carbonaria_, which probably refers to its good
qualities as a roasting Apple. The name Pomewater (or Water Apple) makes
us expect a juicy but not a rich Apple, and with this agrees Parkinson's
description: "The Pomewater is an excellent, good, and great whitish
Apple, full of sap or moisture, somewhat pleasant sharp, but a little
bitter withall; it will not last long, the winter frosts soon causing it
to rot and perish." It must have been very like the modern Lord Suffield
Apple, and though Parkinson says it will not last long, yet it is
mentioned as lasting till the New Year in a tract entitled "Vox
Graculi," 1623. Speaking of New Year's Day, the author says: "This day
shall be given many more gifts than shall be asked for; and apples,
egges, and oranges shall be lifted to a lofty rate; when a Pomewater
bestuck with a few rotten cloves shall be worth more than the honesty of
a hypocrite" (quoted by Brand, vol. i. 17, Bohn's edition).

We have no such difficulty with the "dish of Apple-johns" (17 and 18).
Hakluyt recommends "the Apple John that dureth two years to make show of
our fruit" to be carried by voyagers.[22:1] "The Deusan (_deux ans_) or
Apple-john," says Parkinson, "is a delicate fine fruit, well rellished
when it beginneth to be fit to be eaten, and endureth good longer than
any other Apple." With this description there is no difficulty in
identifying the Apple-john with an Apple that goes under many names, and
is figured by Maund as the Easter Pippin. When first picked it is of a
deep green colour, and very hard. In this state it remains all the
winter, and in April or May it becomes yellow and highly perfumed, and
remains good either for cooking or dessert for many months.

The Codling (2) is not the Apple now so called, but is the general name
of a young unripe Apple.

The "Leathercoats" (19) are the Brown Russets; and though the "dish of
Caraways" in the same passage may refer to the Caraway or Caraway-russet
Apple, an excellent little apple, that seems to be a variety of the