140 CULTURE AND MANAGEMENT 



76. Wine apple, c. " An uncommonly large, fair, 

 handsome, red apple. The form is round ; flat at 

 the ends : the skin is a lively red, streaked and spot- 

 ted with a small portion of yellow ; the stalk end 

 frequently of a russet colour ; both ends deeply in- 

 dented ; the stalk very short : the taste is rich and 

 pleasant; an admired table fruit, and excellent for 

 cooking, as well as for cider : it ripens in October, 

 and keeps well through the fall and winter. The 

 tree is uncommonly large and handsome ; the leaves 

 small ; it bears abundantly ; from its spreading 

 form it does not require much trimming: it is pro- 

 bably as saleable an apple as any sold in the Phi- 

 ladelphia market. In the state and county of 

 Delaware, it is called the Hays winter ; and in one 

 place in New Jersey, the fine winter, and large 

 Winter red. I have been informed, that the origi- 

 nal cultivator of this apple made admirable cider, 

 by throwing about one shovel full of sandy loam 

 into a pressing, which had an effect in lessening the 

 acidity, and made a clear, sweet liquor, by this no- 

 vel mode of fining." (Coxe.) 



77. Wine sap, c. " An autumn fruit, of a deep 

 red colour, and sweet, but not sprightly taste; 

 makes excellent cider, which is preferred by some 

 to that of the red streak, cultivated by Samuel 

 Coles, of Moorstown, New Jersey." 



78. Yellow sweeting, c. " A large, yellow, sweet 

 apple ; will keep till harvest ; makes good cider, 

 and answers for family use. Mr. J. Ogden's father 

 took the scion from an old tree of J. Johnston's^ at 

 Connecticut farms, fifty years ago." (Mease.) 







