STATE POMOLOGICAL SOCIETY. 79 



Indian orchards was in being not long since in the vicinity of Boston. 

 All this time new varieties were being found and the apple was 

 improving with culture. We therefore see that from the creation the 

 apple has held a prominent place among fruits, through successive 

 ages up to the present time when it is considered the most valuable 

 fruit of all, and the one from which we would be the last to part. 



Many will perhaps say, we beg leave to differ with you concerning 

 that last statement. Are there not fruits more delicious than the 

 common apple? Perhaps, yes, but do those same fruits last the 

 year round always obtainable and within the bounds of the purse of 

 nearly every one? Let us look at the comparative value of the 

 apple and some of our other fruits in the market. Seldom do we 

 ever have to pay more than one cent apiece and oftener less for the 

 apple while oranges are from three to five cents apiece, bananas, 

 ditto, and so on through all imported fruits, for we must pay the 

 <30st of transportation, therefore for the same money we can at least 

 ■obtain twice the quantity of apples, that we can of other fruits. 

 But you ssi}\ "we make up in qualitj' what we lack in quantity in 

 other fruits." This time I beg leave to differ with you. What is 

 more delicious than the Sweet Bough. Porter, Gravenstein, Hub- 

 bardston Nonsuch, Fameuse, King Sweet. Russell, Munson Sweet, 

 Deane, Nodhead and many others too numerous to mention? for we 

 have such a variety in the apple itself that at any season, some 

 kind may be found that would tempt the appetite of the most insa- 

 tiable epicure. We all know that there is nothing better to promote 

 good digestion, than a good apple eaten directly after a meal, and 

 a baked sour apple is a luxury in which the invalid may indulge. 



Another plea for other fruits for dessert is, the artistic taste that 

 may be displayed by the arranging of many kinds of fruit together. 

 Now. cannot there be as much beauty in the arranging of different 

 varieties of apples if the same care be taken to put kinds together 

 whose colors would harmonize as in the former case? I think too 

 little pains is taken to select good perfect apples and kinds that are 

 seasonable for the table at our hotels and restaurants, while on the 

 other hand the imported fruits are displa^^ed at the best possible 

 advantage, thus giving the general public the idea of iuferiorit}' to 

 the apple. 



Having spoken of the apple as it comes to us fresh from the hand 

 of nature, we will now turn to the culinary department. Here we find 

 a wide field to exercise the taste of display, as well as to tempt the 



