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theory, varieties, practice, and difficulties; the manufacture of cider and perry ; 
and an article on ‘‘The Orchard in its commercial aspect,” from the able pen of 
the Rev. C, H. Bulmer, M.A. In addition the part is enriched and beautified by 
the coloured portraits or wood-cut outlines of sixty-four varieties of fruit, the 
names of which are as follows— 
AppLEs.—Borovitsky, College Apple, D’Arcy Spice, Early Nonpareil, French 
Codlin, Herefordshire Beefing, Jolly Beggar, Norfolk Beefing, Oslin, Old Codlin, 
Pitmaston Russet, Red Astrachan, Ribston Pippin, Royal Codlin, Royal Russet, 
Sack and Sugar, Striped Beefing, Sturmer Pippin, Transparent Codlin, Wheeler’s 
Russet, Whorle Pippin. Cider Apples—Cider Lady’s Finger, Eggleton Styre, 
Gennet Moyle, Old Bromley, Red Royal, Skyrme’s Kernel, Styre Wilding, White 
Styre. 
Prars.—Alexandrine Douillard, Ambrosia, Aston Town, Auguste Jurie, 
Beurré Blanc des Capuchines, Beurré Bosc, Beurré Clairgeau, Beurré d’Anjou, 
' Beurré Giffard, Beurré Six, Brown Beurré, Délices d’Hardenpont, Duchesse 
d’Orléans, Durondeau, Fondante d’Automne, Emile d’Heyst, Hessle, Jargonelle 
Passe Colmar, Sanguinole, Seckle, Souvenir de Congrés, Summer d’Aremberg, 
Summer Doyenné, Swan’s Egg, Susette de Bavay, Tardif de Mons, Thompson’s. 
Perry Pears—Chaseley Green, Holmer, Moorcroft, Oldfield, Taynton Squash, 
Thurston’s Red, White Squash. 
The chromo-lithograph portraits are distinguished by much beauty and great 
fidelity. 
The completion of the treatise affords much interesting and valuable reading ; 
and growers and ciderists, however experienced, will probably, one and all, be able 
to glean something remunerative and suggestive from its perusal. Practical in- 
formation, clearly expounded, is to be found in almost every line. The article on 
“‘Fruit Management” is subdivided into three parts, thus—‘‘ Fruit Gathering,” 
‘¢ Apple Heaps,” and ‘“‘The Mill.” We extract the following for the benefit of 
our cider-making readers. Dealing with the question of ‘‘ Apple Heaps,” the 
writer says— 
‘The heap should most certainly be protected from all changes of weather, 
which cannot fail to be injurious to it. When placed in the orchard, therefore, 
the heaps should be made in rows that can be protected by thatched hurdles rest- 
ing on a pole, running the whole length of the heaps, which are at all times readily 
moved or replaced, and covered with cloths or tarpaulins if frost should set in. The 
sun causes the fruit it falls upon to ferment unequally, though it seldom shines 
sufficiently, at least in England, to do much mischief in the autumn. Rain, which 
is so frequent at this time of the year, injures the quality of the fruit very seriously. 
If anyone doubts this let him put a whole and sound apple into a glass of clear 
water, and let it remain there for seven or eight hours. By this time the water 
will have taken a rosy hue with the sweet taste of the apple, while the apple itself 
wil] have lost much of its flavour. The explanation is that by the natural laws 
always in operation between fluids of different density, the water has kept passing 
into the apple, and the juice has passed out into the water, greatly to the injury 
of the fruit. Frost is also very injurious to fruit, for after it has been frozen it 
