The charentais melon is a variety of small, sweet aromatic cantaloupe melon. It is a succulent melon with a yellow-green ribbed skin and orange flesh.
A name used in Sweden for Duchess of Oldenburg, a prized variety of dual-purpose apple which arose in Russia in the Tula region in the early 1700s. It migrated through Germany and Sweden to England, where it was renamed, in the early 1800s and thence to the United States in the 1830s. It is a yellow apple strongly striped with red. It is an early-season variety, harvested from mid-August in South-East England and with no storage properties.
A variety of large cooking apple raised at Welford Park in Newbury by the head gardener, Charles Ross, in the early 1900s. It is yellow lightly flushed blushed with red. It was awarded the Royal Horticultural Society Award of Merit in 1911. This apple retains its shape on cooking. It is a mid-season apple picked from mid-September in South-East England, is stored and is at its best between September and November.
A large, dual purpose apple of wonderful appearance, being round and shiny, with greenish-yellow skin flushed all over with rich orange-red. It is named after the head gardener at Welford Park in Berkshire from 1860 to 1908. He developed this apple in 1890, using Cox's Orange Pippin as one of the parents and Peasgood Nonsuch as the other. Its original name was Thomas Andrew Knight but it was renamed in 1899. It is a mid-season variety which is picked from mid-September in South-East England but does not store very well. Early on it is sharp and juicy, becoming deep yellow as the season progresses and developing a musky scent. This popular apple was awarded the Royal Horticultural Society Award of Merit and the Royal Horticultural Society First Class Certificate in 1899. It retains its shape on cooking so is good for pies and tarts.
Loosemeats. "The most beloved fast food in northwest Iowa." Loosemeats is (are) ground beef which is cooked loose, not formed into a shape such as a burger, seasoned and drained. It is often served in a burger bun with gherkins (US: dill pickle), mustard and a slice of cheese, a sort of unconstructed cheese burger. Loosemeats is always presented wrapped in wax paper. Loosemeats goes by many names, including tavern, Big T, Charlie Boy, Tastee or Maid-Rite.
