138 MY GARDEN. 



There are numerous varieties of apples. There is scarcely such 

 a thing as a totally bad apple unfit for any purpose. We grow in 

 my garden more than three hundred varieties, a number far beyond 

 what is required for ordinary purposes, and necessary only for expe- 

 rience and study. All these numerous kinds of apples are varieties 

 of one species, the Pyrus Mains. They are in fact varieties con- 

 fined within the limits of variation of one species. With all these 

 numerous varieties, of which at least fifteen hundred have been cata- 

 logued, and perhaps many times that number remain unnamed, no 

 new species have been formed. In some cases size has been deve- 

 loped, as in those of Lord Derby and Gloria Mundi ; and in other 

 instances ether is formed, as in the case of the Ribston Pippin or 

 Nonpareil. There is also a variation in the colour of the skin, as in 

 the skin of Lord Derby, which is green ; or in that of the Scarlet Non- 

 pareil, which is scarlet. Again, the texture varies, that of the Norfolk 

 Biffin being very hard and solid, that of the Newtown Pippin being 

 soft and delicate. Then there is a variety in the specific gravity of 

 the juice, of which the extremest limit known in density reaches a 

 specific gravity of 1091. Now it is worthy of note that although 

 thousands upon thousands of seedlings from all these varieties have 

 been under observation, yet all the varieties have been within a 

 certain limit of variation, and never have attained to the rank of a 

 new species. 



Apples which are fine in texture and rich in flavour are selected 

 for the purposes of the table, of which the Irish Peach, the Ribston 

 Pippin, and the Golden Harvey are notable examples. Apples which 

 under the action of heat form a soft pulp and have a rich flavour are 

 chosen for culinary purposes, of which Cellini Pippin, Lord Suffield, 

 Blenheim Orange, and Dumelow's Seedling are good examples. 



There is yet a third class, which is used for cider, and which is 

 selected for the high specific gravity of the expressed juice ; as the 

 denser the juice the better the cider. Some of the worst and some 

 of the choicest eating apples make fine cider ; but it is the practice to 

 mix many kinds together. 



