1. They are furnished with very prominent, but regular ribs around the eye, extending also over the fruit, but which do not render it irregular. 2. Having wide, open, and very irregular cells. +ORDER I.--TRUE CALVILLES.+ 1. They taper from about the middle of the fruit toward the eye. 2. They are covered with bloom when on the tree. 3. They have, or acquire, by keeping, an unctuous skin. 4. They are not distinctly and purely striped. 5. They have light, spongy, delicate flesh. 6. They have a strawberry or raspberry flavor. +ORDER II.--SCHLOTTER ÆPFEL.+ 1. The skin does not feel unctuous. 2. They are not covered with bloom. 3. They are either of a flat, conical, cylindrical, or tapering form. 4. They have not a balsamic, but mostly a sweetish or sourish flavor. 5. They have a granulous, loose, and coarse-grained flesh. +ORDER III.--GUELDERLINGE.+ 1. They are not balsamic, like Order I., but of an aromatic flavor. 2. They have a fine flesh, almost like that of the Reinettes. 3. They are either of a conical or flat shape. 4. They are most prominently ribbed around the eye. CLASS II--ROSENÆPFEL--ROSE APPLES. 1. They are covered with blue bloom when on the tree. 2. They have not unproportionally large, but often only regular cells. 3. They emit a pleasant odor when briskly rubbed. 4. The skin does not feel unctuous. 5. They are handsomely and regularly ribbed around the eye, and often also over the fruit. 6. They have a tender, loose, spongy, and mostly fine grained flesh. 7. They have a fine rose, fennel, or anise flavor. 8. They are mostly of short duration, and are often only summer or autumn apples. 9. They are mostly striped like a turnip. +ORDER I.--FRUIT TAPERING OR OBLONG.+ +ORDER II.--FRUIT ROUND OR FLAT.+ CLASS III.--RAMBOURS. 1. They are all large apples, and comprise the largest sorts. 2. They have mostly, or almost always, two unequal halves--namely, one side lower than the other. 3. They are constantly furnished with ribs around the eye which are broad, rising irregularly, one above the other, and extending over the fruit so as to render it irregular in its shape; they are also compressed, and have one side higher than the other. 4. They are constantly broader than high, and only sometimes elongated. 5. They have all a loose, coarse grained and often very pleasant flesh. +ORDER I.--WITH WIDE CELLS.+ +ORDER II.--WITH NARROW CELLS.+ CLASS IV.--REINETTES. 1. They have a fine grained, delicate, crisp, firm flesh. 2. They are mostly the ideal of a handsomely shaped apple; in them the convexity or bulge of the middle of the apple towards the eye is the same as that towards the stalk, or not much different. 3. They are all gray dotted, or have russety patches, or completely covered with russet. 4. They have rarely an unctuous skin. 5. They have all the rich, aromatic, sugary, and brisk flavor, which is called the Reinette flavor.