Book II. PLANTING ORCHARDS. 599 



3778. The most approved sorts of cider apples we have enumerated and partially de- 

 scribed in the accompanying table (3777). It will be particularly observed that some of 

 the sorts form much more handsome trees than others, and should therefore be preferred 

 for hedge-rows, and indeed in all cases where the quality of the fruit is not objectionable. 

 Some also have smaller-sized fruit than others, and these are to be preferred for situations 

 exposed to much wind. 



3779. The colors of good cider fruit are red and yellow ; the color to be avoided is 

 green, as affording a liquor of the harshest, and generally of the poorest quality. The 

 pulp should be yellow, and the taste rich and somewhat astringent. Apples of a small 

 size are always, if equal in quality, to be preferred to those of a larger, in order that the 

 rind and kernel, which contain the aromatic part, may be the easier crushed witli the pulp. 



3780. The sorts of baking apples most suitable for orchards are the calvilles, of which 

 there are several varieties, including the hawthorndean for early use ; the pearmains for 

 autumn use, and the russets for winter and spring. Many other sorts might be named, 

 but an inspection of the fruit markets will prove that these are the best, and further details 

 belong to books on gardening. 



3781. The dessert apples fit for orchards are therathripes or Margarets for earliest use ; 

 the jenneting, pomroy, summer pearmain, and Kentish for summer use; the golden, 

 downton, and other pippins, especially the ribstone pippin, with the nonpareil and other 

 small russets, for autumn, winter, and spring use. The following list is given by Nicol 

 as including a fit collection both of kitchen and dessert apples for a private orchard ; those 

 marked thus * being preferable : 



Ribstone pippin, * oslin ditto, * Rogar ditto, * Kentish ditto, summer greening, winter ditto/ * Yorkshire greeninjf, * margill 



* royal codling, * Kentish ditto, * Carlisle ditto, * royal russet, (very good), Margaret apple (good), * white hawthorn dean 

 Wheeler's ditto, * royal pearmain, * loan's ditto (good),* golden " Norfolk beating (good), strawberry, * purse-mouth (very 

 rennet, * Kentish ditto (good), * grey leadington, scarlet ditto, good). 



3782. The most approved sorts of cider pears are the following : 



Barland, Pom. Her. t. 27., Forsyth, p. 143., fruit very austere, hardy upright tree. 



Holraore, Pom. Her. t. 20., Forsyth, p. 144., upright tree, 



HufFcap, Pom. Her. t. 24., Forsyth, p. 144., fruit austere, large, hardy trees. 



Oldfield, Pom. Her. t. 11., Forsyth, p. 141., large tree. 



Kough cap, Forsyth, p. 144., very austere, hardy free-growing tree. 



Squash temton, Pom. Her. 1. 13., Forsyth,'p. 144<, fruit very austere, upright tree and great bearer. 



3783. In choosing pears for planting in orchards, the description of the plant is a 

 matter of very considerable importance, as pear trees attain a much greater age and size 

 than apples. In our opinion the planting of pears in hedge-rows ought to be more en- 

 couraged than the planting of apples, as they are calculated, when dried, to be used in 

 soups ; or, when stewed green, to aflPord a light and agreeable nourishment ; and perry is 

 at least a more wholesome and exhilirating liquor to most constitutions than cider. 



3784. The baking and dessert j)ears fit for orchards, according to Nicol, are the fol- 

 lowing : 



* Jargonelle, Crawford or lammas, * camocfc or drummond, * Scot's ditto, musk robin (good), saffron, * hanging leaf (very 



* grey achan, sw an egg, * mooifowl egg, * yair, * golden knap, good), the pound pear, cadiiac, warden (for baking). . 

 (good), Longueville, * summer bergamot, * autumn ditto, 



3785. The best sorts of baking plums are the following : 



Damson, buUace, muscle, winesour, and magnum bonum. which thrives onlv on a calcareous 'soil, and grows Wild in 

 Of these the damson is by far the best, and neit the winesour, abundance in the West Riding of Yorkshire. 



3786. The following are excellent dessert jylums for an orchard : 



* Green-gage, Orleans, * damask (black, good), white perdi- ditto or imperial, * drap d'or (yellow, good)< Of these thegreen- 

 gron, * blue ilitto, blue gage, * white magnum bonum, red gage, Orleans, and damask are much the best. 



3787. 2Vie cultivation of the plum appears to us deserving of more encouragement than 

 it generally meets with. Not only does the fruit make excellent pies and tarts, but it 

 may be kept in large quantities, so as to be ready for that purpose at any period ot the 

 year. They also make a good wine^ and with other fruits and ingredients form one of the 

 best substitutes for port. The damson, buUace, and some other varieties, will grow and 

 bear very high flavored fruit in hedges where the soil is dry below and not too thin. The 

 fruit of the sloe is, for wine making, superior to that of the plum, and nearly as good for 

 tarts. 



3788. The cherry is of more limited culture than any of the foregoing fruits, because 

 chiefly used for eating, and not being of a nature to keep. Near large towns they may be 

 cultivated to a certain extent. In Kent and Hertfordshire are the cherry orchards which 

 afford the chief supplies for the London market. The sorts are chiefly the caroon, small 

 black or Kentish, the May-duke, and the morella ; but Holman's duke, the black heart, 

 and the large gean, will do well in orchards. 



3789. The walnut and Spanish chestnut may be advantageously planted on the outskirts 

 of orchards to shelter them, and a few of them in hedge-rows where the climate is likely 

 to ripen their fruit. The chestnut can hardly be considered as ripening north of Loiv- 



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