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•opening buds, passing into white as the bud develops into 

 the open flower, with bud and blossom elegantly inter- 

 mingled in their wax-like structure, and each separate 

 bunch set in a background made up of a circle of fresh 

 young leaves, with their color of delicate green, make the 

 -most charming sight of spring. Then their delicious fra- 

 grance, laden with the very breath of spring-time! The 

 large apple-tree directly front of my house, in its season 

 of blossoming, calls out more exclamations of delight than 

 do all the flowers of the garden through the entire season, 

 and bear as heavy as it may of excellent fruit, to us by 

 far the most valuable crop it yields are its ten thousand 

 boquets of fragrant blossoms, " the home of the ever busy 

 bee, alive through all its leaves." 



Again, the characteristic forms peculiar to different trees 

 make in the orchard a pleasing variety. In the Killam 

 Hill we always find an eccentric angularity in its limbs, 

 while in the Sweet Bough we have a type of perfect 

 symmetry : and it is a singular fact that the fruit of these 

 two trees partake in their shape of the trees themselves. 

 Among the various forms which characterize different 

 trees I think that of the 20 ounce Pippin surpasses all for 

 beauty. The form natural to the tree is one of nearly 

 perfect symmetry, and its habit of growth is to make more 

 ■fine branches than other varieties, and hang its fruits on 

 the very tips of these branches ; the result is that when 

 the large, symmetrical., elegantly colored apples are mature, 

 they hang down as elegant pendants all over the tree, 

 .and so please the eye, that any lover of the beautiful hav- 

 ing once seen the sight will never forget it. 



It seems to me that a classification of apples is needed 

 to include those varieties which are the best adapted for 

 our comparatively new and growing industry, that of 

 •evaporated fruit, for it is a well-known fact that some 

 varieties are better than others for this purpose. There 

 is another limited use to which we put this king of all 

 our fruits, for which some varieties are better than others. 

 I refer to the manufacture of jellies and marmalade. 

 These are probably the most easily made and the cheap- 



