THE FRUIT, AND ITS FLAVOR. 73 



f erred to those of a larger size, in order that the rind 

 and kernel may bear the greatest proportion to the 

 pulp, which affords the weakest and most watery 

 juice.&quot; And he says, that, &quot; to prove this, Dr. Sy- 

 monds, of Hereford, about the year 1800, made one 

 hogshead of cider entirely from the rinds and cores 

 of apples, and another from the pulp only, when the 

 first was found of extraordinary strength and flavor 

 while the latter was sweet and insipid.&quot; 



Evelyn l says that the &quot; Red-strake &quot; was the favor 

 ite cider-apple in his day ; and he quotes one Dr. 

 Newburg as saying, &quot; In Jersey t is a general obser 

 vation, as I hear, that the more of red any apple has 

 in its rind, the more proper it is for this use. Pale- 

 faced apples they exclude as much as may be from 

 their cider-vat.&quot; This opinion still prevails. 



All apples are good in November. Those which * 

 the farmer leaves out as unsalable, and unpalatable 

 to those who frequent the markets, are choicest fruit 

 to the walker. But it is remarkable that the wild 

 apple, which I praise as so spirited and racy when 

 eaten in the fields or woods, being brought into the 

 house, has frequently a harsh and crabbed taste. The 

 Saunterer s Apple not even the saunterer can eat in 

 the house. The palate rejects it there, as it does haws 

 and acorns, and demands a tamed one ; for there you 

 miss the November air, which is the sauce it is to be 

 eaten with. Accordingly, when Tityrus, seeing the 

 lengthening shadows, invites Meliboeus to go home 

 and pass the night with him, he promises him mild 

 apples and soft chestnuts. I frequently pluck wild 

 apples of so rich and spicy a flavor that I wonder all 

 orchardists do not get a scion from that tree, and I 

 1 An English writer of the seventeenth century. 



