186 THE MANAGEMENT OF [CH.VP.VH. 



cider apples. The last are good for nothing 

 but to make cider, and can never be mistaken; 

 the line of demarcation between the first two 

 is, however, not so strongly marked, as many 

 of the kinds will serve both purposes. Many 

 dessert apples, for example, possess the chief 

 merit of a good kitchen apple, viz. that of 

 falling well, or, in plainer terms, of becoming 

 quite soft when baked or boiled ; and many of 

 the baking apples are very good to eat raw. 

 The Ribston pippin, one of the best of all 

 apples, but rather a shy bearer, and the Haw- 

 thornden, a most abundant bearer, but an apple 

 that does not keep well, are both alike excel- 

 lent for the kitchen and the dessert. The best 

 keeping apple is the French crab, of which 

 some specimens have been preserved quite 

 fresh and plump for more than three years. 

 Dwarf apple trees are sometimes grown in 

 pots; and a kind was introduced in 1848, from 

 Armenia, which never grows above two feet 

 high, even though the tree may be forty or 

 fifty years old. 



The most common way of propagating apple 

 trees is by grafting the best kinds on crab- 

 stocks, either standard high, that is, on stocks 

 suffered to grow to the height of about six 

 feet ; or as dwarfs, that is, about six or eight 

 inches from the collar of the stock. Some- 

 times trees intended to be grown as dwarf 

 standards in a kitchen-garden are grafted what 

 is called half standard high ; that is, about two 

 or three feet from the collar. When apple 

 trees are planted in the kitchen-garden where 

 they are to remain, each tree should always be 



