No. 112.J 463 



than by the more tedious process of rearing trees taken from a 

 nursery. 



Mr. E. B. Lucas, of Clinton, owned a large seedling tree which 

 had lived forty years without pretending to do anything more 

 than to furnish passable food fur the swine and the cider mill. 

 He paid twelve shillings to get the trees re-juvenated by graft- 

 ing. Five years after he harvested from it eighteen bushels of 

 " Golden S^N^eets," which were readily exchanged for half as many 

 dollars. The same individual has a.two acre orchard of rejuve- 

 nated trees, which yield an annual profit of one bundled dollars, 

 over and above all the expense of harvesting and marketing. 

 Remove these trees from the land, and it would sell fjr about 

 $100 an acre So that the apple trees give to the land which they 

 occupy an additional value of $100 an acre. 



In testing the quality of an apple, the first question is as to its 

 texture and flavor ; is it tender, crisp, juicy, agreeable? Will it 

 answer the manifold uses for which an apple is destined in the 

 kitchen and the parlor ? Is it excellent lor eating, for baking, 

 for stewing, for drying, for frying? Will it make good pies, 

 pleasant sauce, delicious dumplings, piquant vinegar, exquisite 

 fritters, ambrosial jellies? 



Whether the sweet or the sour apple is in its nature the more 

 excellent, would otfer a delicate question. It is supi>osed that 

 the ladies, as a class, prefer sour apples to sweet, owing, probably 

 to some contradictory twist in their make. In apple growing, 

 the tastes of the gentle sex seem to be especially provided for. 

 More acid apples than sweet are raised . Yet for some uses and 

 partialities, the sweet apfde is better suited. The proportion of 

 sweet apples brought into market fur winter and spring consump- 

 tion, would appear to be too small. Inuring thr spring months, 

 when apples are most liighly relfshed, and when the Baldwin, 

 Swaar, Spitz^'hburgh and (ireening are ?o generally bronglit upon 

 the ta])Ie, good sweet a]»ples are apt U> be a scarce luxury. If 

 such varieties as the Ladies' sweeting were more generally culti- 

 vated, this want would be supplied. 



The second point in a superior apple, is that it be satisfactory 

 as to size and outward a]»pearance. It will be free from<*racks 



