scur and forbidding to the taste, except as the juice was ex- 
pressed nd allewed to ripen into an aicohelic drink. The art 
of budding and grafting was then but little known and practisea 
Still less. Wor the most part seedlings sufficed, for anything 
thet would fill the cider barrell was good enough. 
"As the civilization of the American Colonies progressed, 
fhe apple orchards vere extended, but not only in sige and 
Numbers, but in quality of their Truitt. Prom hard cider, the 
beverages were changed in some degreeto the more ineenuiried 
"apple jack”, an eve Veatering brandy, iresn from tne nmeignpor= 
hood stills, wntil at beecane an articie of export. Apple but- 
ter pot to be as common in the household economy as bacon. ‘this 
required good apples and the seedlings grew less and less sat- 
isfying and grafting grew apace. The rich mellow Fall Pi, en 
and its like, was in.demand for thickening the boiling cider ‘ 
in +re great copper kettles hung over log fires in the making of 
t’e toothsome apple butter. Dried apples becarnie an euuaily Lop- 
vlar erticle of diet, and invaded the public market, Ali of this 
called for better apples and niore or them, The climate and soil 
of North America seemed to be the icng looked for Paradise tiat 
+he old werld apple had becn seeking vor centuries, ia which 
to flecurish and come into its intended supremacy as the fruit 
of the temperate zones, The varieties thought to be good were 
changed to still better ones, until now we have the best in: ail 
