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SECTION V. 



USES OF THE APPLE. 



We shall treat of this topic quite summari- 

 ly, lest we trespass upon ground already 

 occupied by the numerous Cook Books and 

 Kitchen Guides, with which species of litera- 

 ture the public has been so plentifully sup- 

 plied. 



Uses of the Pulp. From the first of Au^ 

 gust, for ten or twelve months, the finer sorts 

 are extensively used for the dessert. 



In the kitchen it enters largely into the 

 composition of numerous articles of food*, 

 sauces, jellies, pies, tarts, &c. &c. It is boiled 

 in dumplings ; and it is roasted for the sick* 

 Apple-Butter, or apple-sauce, is a common 

 side dish upon every farmer's table. 



Dried Apples are also much used for pies, 

 puddings, &c. Good preserves may be made 

 of this fruit. The pulp of the apple mixed 



