Culinary Apples. 31 



qualities are familiar, in truth, only to specialists and 

 great cultivators ; and to the uninitiated, without actual 

 sight of the fruit, words can seldom be much more than 

 words. It may be useful, however, to mention a few 

 more of the fifteen hundred sorts under cultivation as 

 particularly valuable, thus to be inquired for by the 

 intending planter. For culinary use it is allowed that 

 the old " Keswick Codling," though placed only third at 

 the time of the poll, still maintains an untouched repu- 

 tation. "Lord Suffield," despite its blue ribbon, is 

 acknowledged, per contra, to be one of the shortest-lived 

 as to tree, and one of the worst keepers as regards 

 produce. No such comment is made upon Grosvenor, 

 Yorkshire Beauty, Echlinville Seedling, Peasgood's Non- 

 such, all of them good early sorts. Capital kitchen 

 apples, to succeed the above, are said to be Lord Derby, 

 Mere de me'nage, Beauty of Kent, Warner's King, New 

 Hawthornden, Cox's Pomona, and Nelson's Glory. 

 Excellent late varieties, also for the kitchen, are Winter 

 Greening, Rosemary Russet, and Bringewood Pippin. 

 Really it is upon these culinary or kitchen apples that 

 the mind rests with the profoundest sense of thankfulness 

 and satisfaction. The germ of civilization is found in 

 the art and science of the kitchen. The apple, were it 

 valued and honoured as it deserves to be, would take its 

 place upon the table as regularly as the potato. We do 

 not use it half enough in our cooking. Happy the day 

 when the illustrious old roasted apple not the unfortu- 

 nate victim of the modern stove, simply softened, but the 



