“SIZE.—2 2-10 inches long; 2 7-10 inches wide.
“FORM.—Rather smaller at the summit; moderately flattened at the ends.
“PULP.—Very tender, juicy, yellowish white.
“COLOR.—Deep yellow, with brown and russet clouds; or wholly brown and
russet.
“SURFACE.—Nearly dull; ruffled by the confluent lineoles; dots hardly
discoverable.
“FLAVOR.—Sweet and delicious.
“STEM.—Slender; half to one inch long, reaching to a considerable
distance beyond the verge.
“EYE.—In rather contracted cavity; closed.
“Ripens in the tenth month.
“It is one of our best apples, and keeps well through the winter.”
“Whether the Leathercoat and the Glass apple are the same as are now
known under those names, it is impossible to determine. Near
Poughkeepsie, in the State of New York, the Leathercoat used to be a
favorite fruit; and whether it is the same as the Golden Russet,
described above, I am not now able to say; but my recollection of that
apple after a lapse of twenty-three years, induces me to think it is
no other than the Golden Russet; and, indeed, Trevelyan calls it also
the ‘_russet_ appell.’ The Glass apple was described in a former
number of ‘The Orchard.’ If the ‘lethercott’ has descended to us under
the name of Golden Russet, the fine flavor of this apple would lead us
to believe that it had not deteriorated, after a period of more than
two centuries and a half.”—_West. Farm. and Gard._, 1843.