THE APPLE 39 



time and place not too early, and away from the 

 overshadowing of its parent tree, so that it may have 

 a good start for success in the struggle for existence. 

 If we have wet weather during the forty days at the 

 end of July and in August traditionally connected 

 with the Translation of Swithin, sainted Bishop of 

 Winchester, whose feast is July 15th, the Apples 

 Avill have the means of becoming large and juicy 

 before they ripen. 



Though it is impossible here even to enumer- 

 ate the chief cultivated kinds of Apple, it may be 

 noted that botanists distinguish two varieties of 

 wild English Crabs : Pyrus Mains acerba D.C., 

 the commoner, having the young branches, calyx- 

 tube, and under side of the leaf smooth and the 

 fruit drooping, and P. M, mitis Wallr., having the 

 same parts downy and the fruit erect. 



The unripe fruits of the wild Apple are used in 

 the manufacture of verjuice, now chiefly made in 

 France, which, when fermented and sweetened, makes 

 a pleasant drink ; but in the sixteenth century the 

 fruit was in more esteem than it now is. Christmas 

 was then the season 



" When roasted crabs hiss in the bowl," 



they being served in hot ale ; nor was this from any 

 want of cultivated Apples. Even Pliny speaks of 

 twenty-two varieties ; and Shakespeare mentions, 

 besides the Crab, the Pippin, the Pomewater, the 

 Apple-john, the Codling, the Carraway, the Leathercoat, 

 and the Bitter-sweeting ; whilst his contemporary, 

 Gerard, says that in his time " the stocke or kindred 



