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little frefh Bark to it, it will increafe 

 the Heat, and then plunge the Pots 

 into it again i this may be repeated 

 two or three times in a Summer, 

 according to the Temper of the Bed j 

 by which means your Plants will 

 be always kept in a growing State. 

 Thefe few Rules, if rightly obferv'd, 

 will, I doubt not, afford the Pradli- 

 tioner Succefs. As for the Contri- 

 vance of ^^oT^e^, I fhall refer the Rea- 

 der to the Article on that Subje6i:, 

 where he will be furnifn'd with their 

 ieveral Defcriptions. 



The Time of this Fruit's ripening 

 is from the Beginning of July 'till 

 September j after which Time the 

 Fruits that ripen are feldomwell-ta- 

 fted, the Scaibn being \o far fpent, 

 that we have not Heat enough to 

 corred the Crudities, whichareim- 

 bib'd in the long Nights from the 

 Vapours of the Bed, and their own 

 Perlpiration in the Day-time. 



The Manner of judging when 

 they are mature, is by the ftrong 

 Smell they emit, like that of ripe 

 Fruits, and by gently preiTing the 

 Protuberances of the Fruit with 

 your Thumb and Finger j and if they 

 give Way, it is a certain Sign of 

 Ripenefs : Nor will this Fruit keep 

 above three or four Days at moft, if 

 fufter'd to remain on the Plant, be- 

 fore its high Flavour will be loft ; 

 and if cut, it fhould hot be kept 

 above twenty four Hours at moft, if 

 you would eat it in Perfection j but 

 if you would keep them back a little 

 Time, you fliould do it, before they 

 are quite ripe, or foon after they 

 begin to change the Colour; which 

 may be effected by allowing them a 

 greater Share of Air in the Day-time, 

 and by fcrecning the GlafTes with 

 Mats in the Heat of the Day. 



This Fruit fhould be lerv'd up to 

 Table intire, without breaking off 

 the Crown, (as is by iome pracSis'd) 



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which greatly fpoils the high Flavour 

 of the Fruit by letting out a Part of 

 its Juice, and by opening the Fruit 

 to imbibe the moift Particles floating 

 in the Air of the Place, where it is 

 kept, which greatly flattens that 

 delicate Poignancy, which is always 

 found in a frefh kindly Fruit of this 

 Sort. 



When the Fruit is to be eat, you 

 may take the Stalk thereof in one 

 Hand, and the Crown ot the Fruit in 

 the other, and by gently twifting it, 

 they will: readily part, and the 

 Crown will come out more intire, 

 and fit for planting, than if cut off, 

 and the Fruit will be lefs injur'd : 

 Then you may cut it into tranlverfe 

 Slices in Proportion to the Company, 

 that is to eat of it, laying them lingly 

 on a Plate ; the outlide Coat muft be 

 par'd off, as in many other Fruits, 

 which would be troublefome in 

 eating 5 the Infide of a good Fruit 

 will cut almoft as firm as a Nedtarine, 

 and is of a moft delicious Flavour, 

 and very full of Juice, and is juftly 

 term'd the King of Fruits. 



ANAPODOPHYLLONjDuck's- 

 foot, or Tomum MaiaUf u e. May- 

 apple. 



The Characters are ; 



The Cup of the Flower conjifls of one 

 Leaf: The Flowers are hexapetalous : 

 The Foot-fialk of the Flower comes out 

 from the Stalk of the Leaf: The Fruit 

 is in Shape of an Urn, in which are 

 contain'd many roundifJj fimbriated 

 Seeds. 



This Plant was brought from 

 America, and is by fomc of the 

 Inhabitants call'd Black Snake-Root, 

 and by others the May Apple ; I 

 fuppolc, becauie in that Month the 

 Fruit of this Plant is nearly ripe, and 

 is of an oval Shape, in fome meafure 

 refembling a linall Apple. Wc have 

 but one Species of this Plant in Eng- 

 land, that I know of, which is. 



Ana- 



