142 CULTURE AND MANAGEMENT 



zenburgb. from a family of tbat name near Gloucester 

 Point, New Jersey, and which they thought superi- 

 our to the kinds mentioned above." (Mease.) 



63. Spice apple. "Is a large autumn apple, of an 

 aromatick flavour, very tender, and good for house 

 use, but will not keep long. It appears to be peculiar 

 to New Jersey." 



69. Sty re, c. This is the most celebrated and ex- 

 tensively cultivated cider apple in England ; and is 

 also a good eating apple. The size is above midling ; 

 the colour of a pale yellowish white ; the flesh is 

 firm, and when fully ripe, of a fine flavour : the cider, 

 when produced from a light, rich soil, is rich, highly 

 flavoured, and of a good body; its price in England is 

 frequently fourfold of that of common sale cider : the 

 fruit is pale-rinded, but produces a high-coloured li- 

 quor. The tree is of a singularly beautiful growth, 

 remarkably besom-headed, throwing out numerous 

 straight luxuriant shoots, growing upwards from the 

 crown, in the form of a willow pollard, running much 

 to wood, and, in deep soils, growing to a great size 

 before it becomes fruitful. It suits sandy ground. 

 By the end of September it is ripe in England ; gen- 

 erally the middle of October, in common years, the 

 time of gathering. By Mr. Knight's experiment, 

 they must outweigh all others, except that of a new 

 variety produced by mixing the Lalham green and 

 Siberian crab. Marshall states, that nearly one third 

 more of Sty re apples is required to produce a barrel 

 of cider, compared with common apples," (Coxe.) 



70. Summer pear main. "This is one of the finest 

 fruits of the season frequently preferred to a fine 

 pear. The size is middling, the form oblong, uniform- 

 ly regular the ends both deeply indented, the colour 

 in the shade is dull red, somewhat streaked, and faint- 

 ly spotted in the sun it is frequently of a lively red, 

 blended with a rich yellow : the juice is abundant, un- 



