APPLES.J 



PEACTICE OF HOETICULTUEE. 



[apples. 



of the spring sorts, " compared with which, the 

 early pears of short duration deserve not a 

 wall." The Beurr6 Eance is the best very late 

 sort yet known. 



" Summer and autumn pears," says a writer 

 on this subject, "should be gathered before 

 they are fully ripe, otherwise they will not, in 

 general, keep more than a few days. The 

 Jargonelle, as Torsyth rightly advises, should 

 be allowed to remain on the tree, and be pulled 

 daily, as wanted ; the standard fruit thus suc- 

 ceeding the produce of the wall trees. In 

 reference to the Crasanne, Mr. George Lind- 

 ley recommends gathering the crop at three 

 different times : the first, a fortnight or more 

 before it is ripe ; the second, a week or ten 

 days after; and the third, when fully ripe. 

 The first gathering will come into eating 

 latest ; and thus the season of the fruit may 

 be considerably prolonged. It is evident that 

 the same method may be followed with the 

 Brown Beurre, and Gansel's Bergamot, or with 

 any others which continue only a short time 

 in a mature state." 



THE APPLE. 

 In a wild state, the apple is a native of 

 most European countries ; but when the cul- 

 tivated fruit first came into Britain is 

 entirely unknown. It is supposed to have been 

 introduced by the Eomans, as, in the time 

 of Pliny, these people were acquainted with 

 twenty-two varieties. But, however this may 

 be, we have it, on the authority of Stowe, that 

 carp and pippins were brought to England 

 by Muscal, who, in 1572, wrote on fruit 

 trees. The apple tree never bears, except 

 accidentally, upon young wood. It is on 

 wood two or more years old, and on the 

 stunted branches called " spurs," that its 

 fruit appears. The fruit is principally grown 

 as a staudanl, which should have a clean, 

 straight, and substantial stem. Of the apple, 

 there are upwards of 1,400 varieties 

 enumerated in the Loudon Horticultural 

 Society's catalogue, of which about one- 

 seventh, perhaps, may be good kinds. To 

 attempt to give detailed descriptions of such 

 a multitude of species would be vain; we 

 fiball, therefore, conliue ourselves to giving a 

 list of the sorts deemed most worthy of the 

 attention of the grower. 

 958 



Table Apples. — The earliest of these are 

 the Juncating, or White Geniton, ripening 

 about the close of July ; the Eed, or Striped 

 Juncating ; the White Crofton, an abundant 

 bearer, and useful for the kitchen, as well as 

 the table ; the Arbroath Pippin, or Oslin ; the 

 Early Julian, or Clydesdale ; Summer Golden 

 Pippin; Eed Quarrenden, or Devooshire, and 

 the Early Harvest. To succeed these, we 

 have Hick's Eancy, or the Early Nonpariei; 

 the Autumn, or Eoyal Pearmain ; the Doon- 

 side ; Baird's Favourite ; White Astrachan ; 

 Eed Astrachan ; Shepherd's Parae ; Pearson's 

 Plate; Old Golden Pippin; Franklin's 

 Golden Pippin ; Pomme de Niege ; Maclean's 

 Favourite ; King of the Pippins, or Hamp- 

 shire Yellow, a valuable variety ; Kerry 

 Pippins, one of the best of the Irish apples ; 

 Cole Apple, or Scarlet Perfumed ; Leishman'a 

 Pippin, and Longville's Kernal. 



Winter dessert apples being in great force, 

 we can only enumerate a few of the best. 

 The Eibston Pippin has long h«ld a high 

 character, not only for the richness but the 

 highly aromatic flavour of its juice. Hubbard's 

 Pearmain is of the finest quality ; the Golden 

 Harvey, or Brandy Apple of Forsyth, though 

 a small, is a capital fruit, characterised by Mr. 

 Lindley as juicy, rich, and finely flavoured. 

 It has the quality of great hardiness, and is 

 an abundant and a constant bearer ; and no 

 garden in which a dozen trees can be con- 

 tained, ought to be without one. The Doun- 

 ton Pippin is also an excellent fruit, and 

 a large bearer ; it ripens at the end of October, 

 and keeps till January ; the Tellow Ingestre ; 

 the Berehamnell; Court of Wick Pippin; 

 Wood's Transparent ; Scarlet Crofton ; Scarlet 

 Pearmain ; Dutch Mignonne ; Fearn's Pip- 

 pin ; Paradise Pippin ; Old Nonpareil ; Brad- 

 ick's Nonpareil ; Scarlet Nonpareil ; Pitmas- 

 ton Nonpareil ; Kirke's Golden Kennet ; 

 Sykehouse Eusset; Cornish Aromatic, a 

 famous apple; the Sam Young, an Irish 

 fruit; and the Norfolk Beaufiu, which is the 

 best apple for drying and preserving, making 

 an admirable winter fruit. 



Desseet Apples. — The Baddon Pippin, 

 and Barton's Incomparable, are excelient; 

 as are the following: — Ashmead's Kernel; 

 Clara Pippin ; Christie's Pippin ; Cockle 

 Pippin; Cornish Gillyflower; Creed's Mari- 



