AN ENCYCLOPEDIA OF HORTICULTURE. 



95 



Apple continued. 



carefully spread ont all round, and if any have been 

 ruptured in transplanting, cut them clean off on the 

 upper side, thus inducing new roots to be formed near 

 the surface. The soil should be trodden firmly after a 

 quantity has been filled in, if it is in a dry, suitable 

 condition, as previously recommended. Secure with stakes 

 in proportion to the size of tree, or injury will be caused 

 by the wind. The distance at which Apple trees are 

 planted varies considerably. Standards in orchards may 

 be planted in good soil, from 20ft. to 40ft. apart, 

 especially if they are strong-growing culinary sorts. 

 Pyramids may be planted from 5ft. to 15ft., according to 

 size ; and similar distances will snit Bush trees. The oblique 

 Cordon system of training admits of a large number 

 of varieties being cultivated in a small space, as they 

 may be planted as close as 18in. or 2ft. apart. Hori- 

 zontal Cordons should be planted about 5ft. asunder, 

 and one branch trained each way. Watering will be 

 necessary after planting in most cases, especially should 

 the winter and following season be at all dry. Thinning 

 the fruit is sometimes advisable for obtaining good speci- 

 mens, but it is not generally necessary, at least with many 

 of the shy-setting sorts. If, however, the crop should be 

 exceptionally heavy, it is best to thin the fruit, or the 

 tree may be unable to make and ripen its wood for the 

 crop of the succeeding year. 



Gathering. The three following tests are sure indications 

 of the gathering period : (1) The apples will begin to fall 

 of their own accord; (2) their seeds will be plump and 

 brown in colour 1 ; and (3) the fruit will separate with a mere 

 touch from the trees ; the second test may be said to be 

 infallible. All Apples should be gathered before the end of 

 October, for none will bear frost with impunity. They 

 must be gathered in dry weather, and handled with the 

 greatest care, laid gently in baskets and trays, in single file 

 only, and conveyed to the store room. 



Storing. . The simplest and best method is in choosing 

 or forming some room or place free from extremes of heat 

 and cold, dryness or damp, where a temperature of about 

 45deg. is maintained A current of air is not necessary. 

 The shelves should be made of poplar, sycamore, lime, or 

 other white wood. Deal, oak, ash, elm, and almost all other 

 woods, give a bad taste to the fruit. One sheet of paper 

 and paper only should be placed under the fruit. They 

 ripen best, and are of the highest flavour when left fully 

 exposed to the free atmosphere of the fruit room, and in 

 order to preserve a more even temperature the light should 

 be shut out. Early and late ripening varieties must be 

 stored in separate places, as well as all inferior or injured 

 fruit. The plan of isolating each fruit by packing in 

 tissue paper, sand, burnt earth, or other substances, often 

 destroys the flavour of the fruit, and possesses no material 

 benefit otherwise. 



Diseases. Apple Mussel Scale, Apple or Codlin Grub, 

 Canker, Mildew, American Blight, Scale, and Insect Pests, 

 such as Caterpillars and Weevils, see under their separate 

 headings. 



Varieties. The following are some of the best varieties 

 in cultivation: 

 Adams' Pearmain. Dessert Fruit medium, very handsome ; 



flavour juicy and sugary. December to March. 

 Alexander. Kitchen. Very large, showy, and good. September 



to December. 

 Alfriston. Kitchen. Very fine, large, white flesh. November to 



April. 

 Ashmead's Kernel, or Cockle Pippin. Dessert. Fruit below 



medium ; flavour very rich and sugary. This variety is, according 



to Mr. Rivers, much esteemed in Gloucestershire. November to 



January. 

 Bedfordshire Foundling. Kitchen. Fruit large. One of the 



finest and most useful sorts, a great bearer. February to May. 

 Bess PooL Kitchen. Fruit large. Good late cooking apple. 



December to May. 

 Betty Gccson. Kitchen. Fruit large, produced in great 



abundance. February to May. A valuable sort. 



Apple continued. 



Blenheim Pippin. One of the best kitchen sorts. November 



to February. 

 Boston Russet. Dessert. Fruit medium ; flavour very sugary 



and rich, similar to the Ribston Pippin. An excellent American 



variety. January to May. 

 Brabant Bellefleur. Kitchen. Fruit large, round, pale yellow, 



red-streaked. A most useful cooking variety, also useful for 



dessert. November to ApriL 



FIG. 123. APPLE, CALVILLE BLANCHE. 



Calville Blanche. Dessert. Fruit large; flavour flrst-class. 

 October to December. See Fig. 123. 



Cellini. Kitchen. Fruit perfect in form, size, colour, and quality. 

 October to January. 



Claygate Pearmain. Dessert. Fruit medium ; flavour rich, 

 aromatic, excellent, same as Ribston Pippin. January to May. 



Coe's Golden Drop. Dessert. Fruit small, with a crisp and 

 juicy flavour. November to January. A delicious variety. 



Cornish Aromatic. Dessert. Fruit medium ; flavour rich, juicy, 

 and aromatic. October to December. 



Cornish Gillyflower. Dessert. Fruit medium ; flavour very 

 rich, quite aromatic. October, November to January. An ex- 

 cellent variety, thriving best in a warm situation. 



Court of Wick. Dessert. Fruit medium, very handsome ; 

 flavour somewnat similar to Golden Pippin. December to March. 



Fio. 124. APPLE,, COURT PENDU PLAT. 



Court Pendn Plat. Dessert or kitchen. Fruit medium, rich 

 russet brown, of first-rate quality, and the tree is a good cropper. 

 November to April. See Fig. 124. 



Cox's Orange Pippin. Dessert. Fruit medium, very hand- 

 some ; flavour rich aromatic. October to December. One of the 

 best apples grown. 



Cox's Pomona. Kitchen. Fruit very large, of superior quality. 

 October. 



Devonshire Quarrenden. Dessert. Fruit medium, excellent 

 quality, and handsome. July to September. A very prolific 

 sort. 



D. T. Fish. Kitchen. Fruit large, roundish, of a clear straw- 

 colour, with small specks of russet, slightly flushed with crimson 

 on the side where the sun strikes it ; flavour sub-acid. November 

 to January. A fine and handsome variety. 



Duchess of Oldenburgh. Kitchen. Fruit large, red-striped. 

 August to October. A very desirable and handsome Russian 

 vanety. 



Duke of Devonshire. Dessert. Fruit medium ; flavour crisp, 

 juicy, rich and sugary. December to March. 



Dumelow's Seedling, or Wellington, or Normantpn 

 Wonder. Kitchen. Fruit firm, large, and somewhat acid. 

 November to March. 



Early Harvest. Dessert. Fruit medium ; flavour juicy, excel- 

 lent, with a pleasant sharpness. July to September. According 

 to Mr. Rivers this variety is equally good for cooking or dessert, 

 and is a very fertile tree on the Paradise stock. 



French Crab, Kitchen. Fruit large, pale green, firm, acid. 

 An excellent sort, and the longest keeper. 



Golden Pippin. Dessert Fruit small, very excellent flavour. 

 November to January. A well-known and highly-esteemed sort. 



