1 CULTURE AND MANAGEMENT 



and the best adapted remedies, will constitute the 

 principal topicks of this undertaking. While phi* 

 losophers pride themselves upon vain speculation, 

 the practical farmer will be contented with plain 

 facts, from whatever source derived. Leaving to 

 others, therefore, the task of wandering in the per- 

 plexing mazes of theory, suffice it here to excite, 

 in the orchardist and farmer, the spirit of practical 

 activity, and to stimulate by the lessons of attentive 

 and intelligent men ; for " nature, in her teaching, 

 speaks in very intelligible language, and that lan- 

 guage is conveyed by experience and observation." 

 No apology will be urged for any inelegance of 

 style, as perspicuity and brevity are conceived to 

 be more acceptable requisites, in the view of the 

 respectable cultivators of our soil, for whose use 

 this little work is intended. 



PHYSICAL PROPERTIES OF APPLES. 



" In diseases of the breast, says Dr. Willich (Dom. 

 Ency.) such as catarrhs, coughs, consumptions, &c. 

 they are of considerable service. For these bene- 

 ficial purposes, however, they ought not to be 

 eaten raw, but either roasted, stewed, or boiled* 

 They may also be usefully employed in decoctions, 

 which, if drank plentifully, tend to abate febrile 

 heat, as well as to relieve painful strictures in pec- 

 toral complaints. With regard to their sensible 

 properties, apples have been divided into spicy, 

 acidulated, and watery. To the first class belong 

 the various species of rennet, which possess a most 

 delicate flavour, contain the least proportion of 

 water, and, on account of their vinous nature, are 

 not apt to excite flatulency. Pippins, on the con- 

 trary, though affording more nutriment than the 

 former, are more fibrous, and, consequently, require 

 a more vigorous stomach to digest them; hence 

 they should be ranked under the second class. 

 Lastly, those sweet and tender apples which are 



