58 S Cultivation of Grafs~Land* Planting. Apple Trees Situations* $c. 



ticularcare, in order to keep up a conftant fucccflion and afford proper fupplics of 

 fruit for the purpofc*. 



It is only in thofc forts- of foil that are of the more dry kind that trees of this 



defcription can be raifed \vith advantage. It has likewife been remarked, by 



an intelligent cultivator, on an extenfive fcalc, that the fruit-liquors of Here- 



if the thinning wore properly attended to, the value of (landing trees, with the produce of fuch as 

 uerc Told, could not be-lefs than the Hated average, independent ofexpenfc, viz. is. 6d. per tree, or I2ol. 

 per acre.&quot; 



* Mr. Marfhal mentions the ftyre apple, the Hagloe crab, the golden pippin, old red-ftreak, wood 

 cock muft, Paris or royal wilding, dymmock red, coccagee, rufiet, and Bromley foxuholp, as itill in ui e, 



The forts of apples that have in praclice been found the mo ft proper and valuable for the making 

 of good fruit-liquor in the different diftrifts, according toMr. Crocker, are the following : 



&quot; In Hcrtfordfhire and Worcefterfhire : The Bennet apple ; ilreaked with red, of a pk-afant tafte, 

 makes a good fecond-rate cider. Captain Nurfe s kernel ; yellow, ftreaked with re d, of a mild aciil 

 flavour, makes light pleafttnt cider. Elton s yellow ; of this apple therearetwo forts, the one to bemetwitlv 

 above Hereford, and the other below ; the former of the fliape and fize of an orange, yeilow on one fide, 

 and red on the other, of a mild pleafantacid, and makes very good cider : the latter is fomewhat larger, 

 and of a beautiful gold colour, fliarp to the tafte, and makes excellent cider. Normandy apple : under 

 this name there are three forts, the yellow, the white, and the green; all of a bitter fweet tafte, which 

 make rich cider, and of a high colour; the trees are faid to be moft abundant bearers. Mr. Crocker 

 has been iaformed by a friend, whofe veracity may be depended on, that thirty trees of this fort, irv 

 the fifth year after grafting, produced five hogfoeads of cider, of one hundred and ten gallons each. 

 Yellow or foreft ftyre, fmall, red on one ide, and a fine yellow on the other ; of a mild, pleafant 

 ncid, and, in the opinion of many, makes a mod excellent cider : the tree, however, fehJom thrives 

 well, and is but a my bearer.&quot; 



In Somerfetfhire : &quot; Thejerfey; (rnall,ofa light red ground, with a variety of lake-coloured ftreaks, 

 moderately bitter ; makes high-coloured cider, which is fluggilh in its fermentation, and ought to be 

 n;aiie by itfelf. White-Sour ; fmall, of a yellow ground, lightly tinged towards the nofe with a light 

 brown, and fome ftrong touches of brown near the ftem, of an acid flavour, fomewhat acrid, very 

 juicy, and makes fmart palatable cider. Margill ; middle-fized, yellow, lightly tinged with red, 

 pleafant flavour, is a fine cider-fruit. Vallis apple; large and handibme, finely tinged wfth red ail 

 over, fweet in its flavour, very juicy, makes tolerable cider. Barn s-Door; moderate fize, brown to 

 wards the ftem, the reft red, forae red ftreaks within, late in ripening ; a pleafant acid ; makes very 

 ^ood cider. Crab red-ftreak ; fmall, greenifh-yellow on one fide, light-red on the other, with 

 flrong red ftreaks, of a pungent acid, and under proper management m akes fmart ftout cider, Du- 

 ann ; fmall, yellow near the ftem, ftrongly tinged with red towards the nofe, fmart acid, makes 

 good cider. Jack Every ; middle fize, light yellow, tinged with brown, and red fweet flavour, makes 

 tolerable cider. Coccagee ; yellow, fpotted with red and brown, of a rough acrid flavour, makes very 

 fwart cider under due maaageracnt j but its fermentation being particularly volatile, it require* 



