Fruit, above medium size, two inches and three quarters, or three inches wide, and three inches and a quarter high; oblong, but narrowing a little towards the eye, distinctly five-sided, having five prominent ribs on the sides, which extend into the basin of the eye, and form ridges round the crown. Skin, smooth, dull yellowish green, strewed all over with embedded grey specks. Eye, partially closed with long acuminate segments, and set in a rather deep and angular basin. Stalk, about a quarter of an inch long, inserted in a round, rather shallow, and narrow cavity. Flesh, greenish-white, tender, juicy, and with a brisk, and pleasant sub-acid flavor. An excellent culinary apple of first-rate quality. It is in season from October to Christmas. The tree is hardy, a strong and vigorous grower, with strong downy shoots, and an abundant bearer. The Costard is one of our oldest English apples. It is mentioned under the name of “Poma Costard,” in the fruiterers’ bills of Edward the First, in 1292, at which time it was sold for a shilling a hundred. The true Costard is now rarely to be met with, but at an early period it must have been very extensively grown, for the retailers of it were called Costardmongers, an appellation now transformed into Costermongers. It is mentioned by William Lawson, in 1597, who, in his quaint style, says, “Of your apple-trees you shall finde difference in growth. A good Pipping will grow large, and a Costard-tree: stead them on the north side of your other apples, thus being placed, the least will give sunne to the rest, and the greatest will shroud their fellowes.” Modern authors make the Costard synonymous with the Catshead, chiefly, I think, on the authority of Mr. George Lindley, who has it so in the “Guide to the Orchard;” but this is evidently an error. All the early authors who mention both varieties regard them as distinct. Parkinson describes two varieties of Costard--the “Gray,” and the “Greene.” Of the former, he says, “it is a good great apple, somewhat whitish on the outside, and abideth the winter. The Green Costard is like the other, but greener on the outside continually.” Ray describes both the Catshead and Costard as distinct, and Leonard Meager enumerates three varieties of Costard in his list--the white, grey, and red; but which of these is identical with that described above, it is difficult now to determine. Some etymologists, and Dr. Johnson among the number, consider this name to be derived from _Cost_, a head; but what connection there is between either the shape or other appearance of this apple, and a head, more than any other variety, must puzzle any one to discover. Is it not more probable that it is derived from Costatus (_Anglice_, costate, or ribbed), on account of the prominent ribs or angles on its sides? I think this a much more likely derivation. 83. COUL BLUSH.--Hort. IDENTIFICATION.--Hort. Trans. vol. vii., p. 340. Hort. Soc. Cat. ed. 3, n. 184 Mem. Cal. Hort. Soc. iv. 556.