GOLDEN NOBLE was discovered and introduced by Patrick Flanagan, gardener to Sir Thomas Hare, Stowe Hall, Downham, Norfolk, England, and was introduced in 1820. It is a large smooth-skin, yellow apple with scattered red spots, often with green flecking over the yellow background. The firm flesh is crisp and white with an acidic flavor. It is very juicy and cooks frothily to a golden color with little sugar necessary. The shape is round. It is not a heavy spur producer, and it is inclined to tip bearing. High in vitamin C, 25.10 mg/100mg., it is one of the highest for cooking apples. Ripens in September.