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est of all our home preserves, and as usually made prob*- 

 ably the poorest, too; but when made from the varieties 

 best adapted to this purpose, there are but few put upon 

 the table that are preferred to it. It is with apples as 

 with grapes, while wine of some sort can be made from 

 all varieties, some (such as the Isabella) will be almost 

 worthless, while that from others (such as the Catawba 

 and Ives), will rank with the very best. In all our home 

 experiments, in the making of jelly and marmalade, we 

 have found none to equal in quality that made from ma- 

 tured Pickman Pippins. It is to be regretted that the 

 fine variety is so little planted nowadays. The tree is 

 long lived, grows to a large size, and is a heavy cropper. 

 The apples are full average in size, elegant in their gold 

 and carmine color, very crisp in their flesh, and possess a 

 very brisk, sub-tart flavor, which is very much liked by 

 many. For all cooking purposes they cannot be sur- 

 passed. I believe it would make a first-class variety for 

 evaporated fruit. Its time for perfection is the late fall 

 and early winter. The one objection to it is that it is 

 not a very good keeper, but with so many good qualities 

 that can be utilized it ought to be found in every nursery 

 catalogue. 



While there is but little danger amid the present 

 apathy in orchard planting of our entering on apple cul- 

 ture so extensively as to overstock the market, native and 

 foreign, yet before entering on any plan for cultivating 

 the late varieties on a large scale, it might be wise for us 

 to bear in mind what our Nova Scotia neighbors are doing 

 in this line of business. They have almost unlimited 

 area in Annapolis and an adjoining county which are 

 capitally adapted to apple raising, and as their fruit is 

 taking the precedence not only in the English market but 

 also in our own, by reason of the care with which it is 

 packed as well as for its excellent quality and for supe- 

 rior keeping qualities, paying them a much larger profit 

 than any other crop they raise, they are fully aroused to 

 their opportunities, and arc planting out thousands of 

 acres of new orcharding with every year. As it has been 



