a 
te 
e 
_ upper side, thus inducing ynew wot 
_ Cordon system of trainin 
a 
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_ AN ENCYCLOP#DIAS OF. HORT 
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Apple—continued. = <a 
d in transplanting, ete ae off on the” 
s` to be formed near 
the surface. The soil should be trodden e g after a 
quantity has been filled im, if it isin“ dry, suitable 
condition, as previously recommended. »Secureiwith stakes 
in proportion to the size of tree, or injury will be @aused ` 
by the wind. The distance” at which Apple trees are 
planted varies ease rA Standards in orchards may 
be bre onl good soil, from . to 40ft. apart, 
especially if they are .strong-growing,, culinary 3. 
Pyramids mia Stei from shcto Totis ae ie 
size; and similar distances will suit Bush trees. The oblique 
admits of a largé number 
of varieties being cultiva; in a small space, as they 
may be planted as close as 18in, or 2ft. apart. Hori-© 
zontal Cordons should be planted about 5ft. asunder, 
and one branch trained each way. Watering will be 
necessary after planting in most cases, especially should 
the winter and following season be at all dry. Thinning 
the fruit is sometimes advisable for obtaining good speci- 
mens, but it is not generally necessary, at least with many 
of the shy-setting sorts. If, however, the crop should be 
exceptionally heavy, it is best to thin the fruit, or the 
tree may be unable to make and ripen its wood for the 
crop of the succeeding year. ; 
Gathering. The three following tests are sure indications 
of the gathering period: (1) The apples will begin to fall 
of their own accord; (2) their seeds will be plump and 
brown in colour’; and (3) the fruit will separate with a mere 
touch from the trees; the second test may be said to be 
infallible. All Apples should be gathered before the end of 
October, for none will bear frost with impunity. They 
must be gathered in dry weather, and handled with the 
greatest care, laid gently in baskets and trays, in single file 
only, and conveyed to the store room. : 
Storing. The simplest and best method is in choosing 
or forming some room or place free from extremes of heat 
and cold, dryness or damp, where a temperature of about 
45deg. is maintained A current of air is not necessary. 
The shelves should be made of poplar, sycamore, lime, or 
other white wood. Deal, oak, ash, elm, and almost all other 
woods, give a bad taste to the fruit. One sheet of paper— 
and paper only—sho be placed under the fruit. They 
ripen best, and are of the highest flavour when left fully 
exposed to the free atmosphere of the fruit room, and in 
order to preserve a more even temperature the light should 
be shut out. Early and late ripening varieties must be 
stored in separate places, as well as all inferior or injured 
fruit. The plan of isolating each fruit by packing in 
tissue paper, sand, burnt earth, or other substances, often 
destroys the flavour of the fruit, and possesses no material 
benefit otherwise. 
Diseases. Apple Mussel Scale, Apple or Codlin Grub, 
Canker, Mildew, American Blight, Scale, and Insect Pests, 
such as Caterpillars, Maggots, and Weevils, see under 
their separate headings. ; 
= The following are some of the best varieties in cultiva- 
on :— ? 
Adams’ Pearmain, Dessert. Fruit medium, very handsome ; 
flavour juicy and December to March. 
sugary. 
+ Kitchen. Very large, showy, and good. September 
Alexander. 
to December, 
By Kitchen. Very fine, large, white flesh. November to 
1ead’s Kernel, or Cock1 i 
jum: e Pippin. Dessert. Fruit below 
atg flavour very rich and eager: This variety is, according 
January vers, much esteemed in Gloucestershire. November to 
| e Foundling. Kitchen. Fruit large. One of the 
tinest and most useful sorts, a great sealed ‘vient to May. 
Bess Pool. Kitch M ; : 
December to May, en. Fruit large. Good late cooking apple 
Betty Geeson. Kitchen. Fruit Jarge, produced in great 
abundance. February to May. A sales a o 
3 tate oS 
_ carefully spread ont all roand, and if any” have been. 
| 
= B 
F 
~ 
r Pippin. One of the best 
_ to February. t i 
Boston R t. Dess 
am rich, similar to the 
riety. January to May. 
hen sorts. November 
_ Fruit met 
$ flavour very su ary 
bston Pippin. 
excellent American 
É 
= 
-Brabant.Bellefleur. Kitchen. Fruit large, round, pale yellow, 
E pi . A most useful cooki ety, also useful for 
i 38 ovember to April. j ; 
ert. > i y= 
oe RE 
ka w. ~ 
$ 
O 
+ s oa 
Fig. 123. APPLE, CALVILL 
La B 
Calville Blanche. Dessert. Fruit large; flavour first-class, 
October to December. See Fig. 123, 
Cellini. Kitchen. Fruit perfect in form, size, colour, and quality. 
October to January. 
Claygate Pearmain. Dessert. Fruit medium; flavour rich, 
aromatic, excellent, same as Ribston Pippin. January to May. 
Coe’s Golden Drop. Dessert. Fruit small, with a crisp and 
juicy flavour, November to January. A delicious variety. 
M a 
Cornish Aromatic. Dessert. Fruit medium ; flavour rich, juicy, 
and aromatic. October to December. 
Cornish Gillyfiower. Dessert. Fruit medium; flavour very 
rich, quite aromatic. October, November to January, An ex- 
cellent variety, thriving best in a warm situation. 
Court of Wick. Dessert. Fruit medium, very handsome ; 
flavour somewhat similar to Golden Pippin. December to March. 
Fic. 124. APPLE, COURT PENDU PLAT. 
Court Pendu Plat. Dessert or kitchen. Fruit medinm, rich 
russet brown, of first-rate ere and the tree is a good cropper. 
November to April. See Fig. 124, i 
Orange Pippin. Dessert. Fruit medium, very hand- 
ggat ; flavour rich aromatic. October to December, One of the 
best apples grown. 
Cox’s Pomona. Kitchen. Fruit very large, of superior quality, 
October. 
Devonshire Quarrenden. Dessert. Fruit medium, excellent 
quality, and handsome. July to September. A very prolific 
sort. á 
D. T. Fish. Kitchen. Fruit large, roundish, of a clear straw- 
. » colour, with small specks of russet, slightly flushed with crimson 
+» on the side where the sun strikes it ; flavour sub-acid. November 
~ to January. A fine and handsome variety. 
Duchess of Oldenburgh. Kitchen. Fruit large, red-striped. 
August to October, A very desirable and handsome Russian 
variety. ate alee ect 
Duke of Devonshire, Dessert. Fruit medium ; flavour crisp, 
juicy, rich and sugary. December to March. 
Dumelow’s Seedling, or Wellington, or Normanton 
Wonder. Kitchen. Fruit firm, large, and somewhat acid. 
November to March. : 
Early Harvest. Dessert. Fruit medium; flavour juicy, excel- 
Seay arith a pleasant sharpness. July to September. According 
to Mr. Rivers this variety 1s equally good for cooking or dessert, 
and is a very fertile tree on t aradise stock. : 
French Crab. Kitchen. Fruit large, pale green, firm, acid. 
An excellent sort, and the Eae keeper. i 
Golden Pippin. Dessert. Fruit small, very excellent flavour. 
November to January. A well-known and highly-esteemed sort. 
