CRABS. 113 



and the niakhig of cider and perry, the reader is 

 referred, as containing' the best information on the 

 severai subjects therein treated. From that work the 

 following general observations relative to cider fruit 

 are extracted, viz. : — 



" Almost every variety of apple, possessing nc/i- 

 itess and a yellow colour, when ripe, is capable of 

 making fine cider, either alone or mixed with 

 others." 



" In Kent, where much fine cider was formerly 

 made, the manufacturers were not very particular as 

 to the sorts, but more to their time of ripening it 

 being necessary, it seems, that whatever diflFerent 

 kinds were used they should be ripe together. It 

 also appears necessary that cider apples should be 

 capable of being kept for a few weeks before using. 

 Their constitutional properties of remaining so long 

 sound, being a necessary quality on which the 

 strength of the cider depends. Hence it follows, 

 that the best keeping apples make the best cider ; 

 and that that which is made latest in the season, must 

 necessarily be the strongest. Mr. Knight combats 

 the idea that good cider can only be made in certain 

 districts ; for he observes, that wherever the fruit is 

 best, or suflScientiy ripened, there may the best cider 

 be made. 



Giab Apples » 



There are only two sorts in cultivation for domestic 

 purposes, viz, the scarlet and the yelloxv Siberian. 

 These small beautiful fruit are only useful for pre- 



I 



