THE APPLE. 301 



Newtown Pippin. — When perfectly ripened, one of 

 the finest apples in this or any other country. 

 Olive yellow when mature ; flesh yellow and firm ; 

 flavour rich and aromatic ; good from December till 

 April. 



Rhode Island Greening. — Fruit large; greenish yel- 

 low ; shghtly acid, and ci iiiie flavour ; good till 

 April. It is one of the few winter apples good for 

 cooking as well as the dessert. 



Roxbury Russet. — This apple is one of the best 

 for late keeping, and is extensively grown for ex- 

 portation. Medium size ; yellow russet colour ; flesh 

 rich, sub-acid, and excellent; will keep till June. 



In addition to the apples here named as first- 

 rate winter apples, the Gilliflower, Green Sweet- 

 ing (which keeps till June), Nonesuch, Ribston Pip- 

 pin, Pearmain, Vandeveer, Large Winter Red, and 

 many others, may be noticed as deserving cultiva- 

 tion, and excellent apples. 



CIDER FRUIT. 



It is the custom throughout the country, where 

 apples are grown, to work up fruit of every variety 

 into cider, not unfrequently sour and sweet, rotten 

 and sound together ; and it is hardly necessary to 

 say that there is as much difference between cider 

 made in this slovenly manner and that produced 

 from good fruit, pipperly selected, as there is be- 

 tween the latter and Champagne. The value of ap- 

 ples for cider mainly depends on the quantity of sac- 

 charine matter developed in the juice, and this is 

 ascertained by its weight ; the most valuable being 

 easily determined by the hydrometer. Bridgeman 

 gives the following as the best cider apples of the 

 country. 



Harrison. — As a cider apple, this has a deservedly 

 high reputation in ihe IMiddle States, and from it the 

 celebrated .\ewark cider is mostly produced. It is 

 small, yellow with dark spots; flesh yellow, firm, 



