MALU8. 



MALUS. 



111. Virginia Crab, or Hewes's Virginia Crab. 

 A. very small round cider apple, of a small, red 

 colour, with streaks of pale yellow. 



VARIETIES FOR PRESERVING OR ORNAMENTAL 

 PURPOSES. 



112. Red Siberian Crab. Tree a profuse 

 bearer, and very beautiful when the fruit is at 

 maturity, resembling at a little distance a plum 

 or cherry tree ; fruit in clusters of a brignt 

 scarlet colour, with long stems. Much used 

 for preserving. 



113. Yellow Siberian Crab. The tree, foliage, 

 and fruit equally beautiful with the preceding 

 kind, which it even excels in productiveness. 

 The little apples grow in clusters, with long 

 stems ; colour golden yellow. 



114. Chinese Double Flowering. Tree small, 

 bearing very double flowers in clusters, re- 

 sembling small roses; very superb when in 

 full bloom. Fruit very small, but tolerable for 

 eating. 



SOUTHERN APPLES. 



The following are stated to be some of the 

 most esteemed varieties of native apples of 

 Virginia. Part are described from the autho- 

 rity of Mr. Coxe, and the remainder on the 

 authority of a Virginian. 



115. Beverley's Red. The fruit is very large, 

 the skin smooth, of a crimson colour ; flesh 

 very white, of a pleasant flavour. A winter 

 fruit. 



116. Cart House, or Gilpin. The tree is a 

 great bearer. The fruit hangs long on the tree 

 in autumn. A small fruit, rather oblong ; the 

 skin smooth, of a deep crimson colour, with 

 occasional yellow stripes; the flesh yellow, 

 tender, and of good flavour. A native of Vir- 

 ginia; highly esteemed for its excellence as a 

 table fruit in spring ; also a good cider fruit. 

 Coxe. 



117. Curtis. The skin is smooth, of a red 

 colour; flesh juicy and pleasant. Ripe middle 

 to end of August. 



118. Gloucester White. The tree is of vigo- 

 rous growth, and beautiful form, and very pro- 

 ductive; the fruit of medium size, its form 

 varying from flat to oblong ; of a fine yellow 

 colour, clouded with spots of black; the flesh 

 yellow, breaking, juicy, rich, and delicious. It 

 ripens early in October ; and, according to Mr. 

 Coxe, is not only a most excellent dessert fruit, 

 but makes exquisite cider. Much cultivated 

 ahd of high reputation in the lower counties of 

 Virginia. 



119. James River, or Limber Twig. Branches 

 drooping or pendent; the fruit is of a greenish 

 colour, with a blush next the sun; the flesh 

 very juicy, and pleasant at maturity. Winter. 

 Ic keeps a long time. 



120. Llppincot. A fruit of Maryland. Very 

 handsome, and striped ; excellent ; one of the 

 best of all early apples. July and August. R. 

 Sinclair. 



121. Pryor's Red. The fruit is very large; 

 colour brownish red; its flesh at maturity 

 juicy, and very fine. A winter fruit. 



122. Rawle's Janef,orRockrimmon. The form 

 is globular, flattened; the colour red and green ; 

 flesh very fragrant, more juicy, and of superior 



7ti4 



flavour to the Newtown Pippin, and keeps 

 equally as well. 



123. Royal Pearmain. Fruit fine, of a large 

 size, flattened ; skin rough, of a fine russet colour, 

 but red next the sun, and faintly streaked with 

 russet ; flesh a rich yellow, firm, but at matu- 

 rity, tender, sweet, and of very sprightly flavour. 

 A good table apple; excellent for cider; and 

 highly esteemed by the planters of Virginia, 

 near Richmond, from whence Mr. Coxe pro- 

 cured it. The tree bears uniformly and abun- 

 dantly. It ripens in October, and will keep till 

 February or March. 



124. Striped June Apple. The fruit is as fra- 

 grant as a pine-apple melon. It ripens the last 

 of June and beginning of July. 



125. Virginia Greening. The fruit is of me- 

 dium size; colour green, striped with red; 

 flavour very superior. A winter fruit. 



GATHERING AND PRESERVING THE FRUIT. 



Various theories have been offered for pre- 

 serving apples in a sound state for winter use, 

 or for distant voyages. Some have proposed 

 gathering the fruit before it is ripe, and drying 

 it on floors before it is put up ; this has been 

 tried ; the apples lose their sprightly flavour, 

 and keep no better than by some less trouble- 

 some modes. Dr. Noah Webster has recom- 

 mended that they should be put down between 

 layers of sand which has been dried by the 

 heat of summer. This is without doubt an ex- 

 cellent mode, as it excludes the air, and ab- 

 sorbs the moisture, and must be useful when 

 apples are to be shipped to a warm climate. 



Chopped straw has also been highly recom- 

 mended to be placed between the layers of 

 fruit; but I have noticed that the straw, from 

 the perspiration it imbibes, becomes musty, 

 and may probably do more hurt than good. 

 When apples are to be exported, it has been 

 recommended that each be separately wrapped 

 in coarse paper, in the manner oranges and 

 lemons are usually put up. This is, without 

 doubt, an excellent mode. And Mr. Loudon 

 has recommended that apples destined for Eu- 

 rope should be packed between layers of grain. 

 Packing in oats is said to succeed very well. 



Great quantities of fine winter fruit are 

 raised in the vicinity of Boston, and put up for 

 winter use, for the markets and for exporta- 

 tion. The following is the mode almost uni- 

 versally adopted by the most experienced ; and 

 by this mode apples, under very favourable 

 circumstances, are frequently preserved in a 

 sound state, or not 1 in 50 defective, for a pe- 

 riod of 7 or 8 months. The fruit is suffered to 

 hang on the tree to as late a period as possible 

 in October, or till hard frosts have loosened, 

 the stalk, and they are in imminent danger of 

 being blown down by. t high winds; such as 

 have already fallen are carefully gathered and 

 inspected, and the best are put up for early 

 winter use. They are carefully gathered from 

 the tree by hand, and as carefully laid in bas- 

 kets. New, tight, well-seasoned flour-barrels, 

 from the bakers', are usually preferred : the 

 baskets, being filled, are cautiously lowered 

 into the barrels and reversed. The barrels, 

 being quite filled, are gently shaken, and the 

 head is gently pressed down to its place, and 



