160 CULTURE AND MANAGEMENT 



previously well considered, whether they are likely 

 to make lasting, large, and fruitful trees, as well as 

 hardy, not subject to blights; that they produce 

 fruit which will make the best cider, and that all 

 the kinds may ripen about the same time, or at 

 least, enough at one time to make a good cheese 

 for one pressing, which last property is of no small 

 consequence for the making of cider.' Who among 

 us has followed such rules, and yet who will deny 

 they are wise ?" 



That portion of this excellent communication, 

 which relates to the planting an orchard, is omitted 

 as superfluous, since the subject has been fully con- 

 sidered in the foregoing pages. 



" The Complete Farmer's Dictionary gives the 

 following additional hints on this part of our sub- 

 ject. They are the advice of a Herefordshire 

 planter. That county is famous for its excellent 

 cider. 



" ' The worse the apple is for the table, the bet- 

 ter it is in general esteemed for cider, such as are 

 harsh and crabbed to the taste. They are called 

 red streak, white and green musts, &c. &c. of all 

 which I prefer the red streak. Generally, the red- 

 der the apple, the better it is for cider. The paler 

 the rind, the worse the juice. A sweet apple with 

 a tough skin will always yield a good vinous liquor. 

 The more yellow the flesh of the apple, the better 

 and finer coloured will be the cider. The above 

 maxims, though few, have been of great service to 

 me in life, but they must not be scrupulously adher- 

 ed to, because there are exceptions. I seldom suf- 

 fer my apples to be gathered till they begin of 

 themselves to drop. Great care is taken in gather- 

 ing, for fear they should be bruised. I have found 

 this a very needful precaution.* 



" * This is a point never, or very seldom attended to in our 

 country. Cider apples are usually knocked down with poles. 



to the damage of the fruit and tree.' 5 



