380 OF FRUITS. SECT. .XV It.. 



due room and occasion for; taking all care to pro 

 cure good sorts of the two kinds; i. e. for eating 

 raw, and dressed; and to have a proper assortment 

 of the summer, autumn, and winter fruits. 



For the first season, jenneting, common codlin, mar- 

 garet apple, and summer pearmain. Second, golden 

 pippin, Holland pippin, golden rennet, white calville, 

 and Kentish codlin. Third, nonpareil, golden russet, 

 Wheeler's russet, winter pearmain, Kentish pippin, 

 libst one pippin, margille, Norfolk beefing, and the 

 John apple. There are, no doubt, other apples very 

 gpod ; but, perhaps, these have as much merit as 

 any. With respect to raising, planting, pruning^ 

 <&c. see pages 30, 36, &c, 71, &c. 83, &c. 101, &c, 

 165, 169. 



The gathering of apples, and other fruit, from 

 standards, is often badly performed, -damaging the 

 tranches, and breaking the spurs off; let this busi- 

 ness, therefore, be properly attended to, particularly 

 in young trees of good sorts. Do nat pinch, or 

 bruise, fruit in gathering, for even the hardy apple 

 pay suffer. 



As to the keeping of apples, those which continue 

 long for use should be suffered to hang late, even to 

 November, if the frost will permit, for they must be 

 ^sveli ripened, or they will shrink. Lay them on 

 heaps till they have sweated a few days, when they 

 must be wiped dry. Let thern then lay singly, or 

 at least thinly, for about a fortnight, and be again 

 wiped, and immediately packed in boxes and ham- 

 pers, lined with double or treble sheets of paper. 

 Place them gently in, and cover close, so as to keep 

 air out as much as possible. Preserve them from 

 frost through the winter. Never use hay for the 

 ' purpose. 



Some of the choicest table sorts of apples may be, 

 treated as directed for the best pears. 



