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must of course form the most prominent object ; and 

 that flavour must be accompanied by abundance of 

 juice, or the produce will be worthless. Nothing can 

 redeem the want of the latter quaUty, for we are ac- 

 quainted with apples equal in flavour to the celebrated 

 Ribston Pippin, and yet we cannot place them on the 

 table through the absence of the latter property. 

 Keeping properties should, moreover, be ever kept in 

 view, unless the object be to produce a good early 

 apple. With regard to the juicy qualities, we would, 

 above all, recommend frequent trials with the Old 

 Nonpareil as one parent, for, up to the present pe- 

 riod, we believe it to be unrivalled as to the abund- 

 ance and various characters of its juice, and that up 

 to a very late period in the spring. Mellowness or 

 tenderness of texture is also another great considera- 

 tion, for few like a hard-fleshed apple. The Kerry 

 Pippin is perhaps the highest flavoured autumn apple 

 in the country, and had it the mellow texture of the 

 Nonpareil it would stand unrivalled in every respect ; 

 it is, however, hard, and this is indeed its only fault. 

 Bearing properties should also be kept in view, for 

 bad bearers are by no means to be tolerated in these 

 days, when so much choice exists. ^^Tien the object 

 is to produce a good kitchen apple, good baking or 

 boiling properties must of course stand first on the 

 list ; and next to this, we should say, long keeping 

 and prolific habits. The John apple, or, as it is 



