Cuefffazffar f i fGr(ifa*Lais-tf.-Pltmliiig* Jjiplc Trees Suifc //% ?/ trfoir* 



century trnifornily contended iii favour ofa light fa.idy loam, and o-n that their finelif 

 eiders were made: at prefent, a foil of a diametrically oppolhe quality, a ftrong; 

 red clay, is generally preferred. Much of the foil \\hich is there called clay is 

 properly argillaceous marl ; and fome of it contains a large portion of calcareous 

 earth, and efrl-rvcfces ftrongly with acids. He has found this foil to form thcfub- 

 ftraturn of fome orchards much celebrated for producing ciders of the firft quality. 

 It appears to have the effect: of mitigating the harfhnefs of rough auftere fruity 

 and that, as the trees grov; with great luxuriance in ir, it is, perhaps, of all foils 

 the belt calculated to anfvvcr the wifhes of the planner ; but that the ftrongeft and 

 inoft highly-flavoured liquor which has hitherto been obtained from the apple is 

 produced by a foil which differs from any of thofe that have been mentioned the 

 fhallow loam, on a lime-done bafis,* There can be no doubt but that the apple- 

 tree is capable of fuccceding in foils of f cry different qualities, provided they be 

 perfectly free from ftagnant moiQure; but we have found from many trials that in ft iff 

 retentive foils, where the bottom is wet, they begin to grow moffy, and decline in 

 the courfe of a few years. It has been found that the early fruits obtain their 

 greateft perfection in a fandy foil, and the late ones anfvver beft when they are 

 planted in a ftrong loamy or clayey one: the more valuable fruits, as the ftyre, 

 hagloe crab,and golden pippin, delight moft in the light fandy foils. And it is a 

 fact fully determined, that cuttings from the fame tree grafted upon fimilar ftocks, 

 but planted in different foils, produce different liquors. It is alfo admitted that 

 liquors of the ftrongeft body, and which keep beft, are produced from trees grown 

 in clayey foils. f 



CatVhead ; large, grcenifli yellow, pleafant acid, makes good cider. Brandy-apple; middling fize, 

 .\vhite, fraart acid, makes pale-coloured frilky cider. Pine s red-ftrcak ; very handfome, red all over 

 except at the ftem, flavour not fo fmart as the Ludbrook, but a cider equally good. Winter-red ; 

 dark-red with fome tinges of brown at the ftem, crifp in its pulp, very juicy, of a fmart fpicey 

 flavour ; will keep until April, and is excellent both for cider and the table. Sweet pornme-roi ; yel- 

 lowim green on the fhade-fide, and brown tinged with red on the fun-fide, of a lufcious flavour ; is 

 deemed a good cider-apple. Bickley red-ftreak ; a late fruit, greenifli and yellow ; finely tinged with 

 red, pulp firm, flavour fomewhat acrid, is a moft excellent cider-apple/ 



The forts of pears that are in moft eftimation are the Squam, the Oldfield, Borland, Red pear and 

 Sack. 



* Knight s Treatife on the Culture of the Apple and Pear, 



t Herefordfliire Report, 4to, 



