2 3 6 



and either grass-clipping or sweeping leaves 

 according toseason. Grass cutting, when neces- 

 sary, should not be done by a machine, which 

 leaves a harsh track and needs following with 

 shears — a tedious process ; even a scythe is 

 clumsy. The best thing is one of the little sic- 

 kles, light to handle and with an edge like a 

 razor, common in Italy among the peasantry 

 for cutting herbage. After a little practice a 

 lad can do all that is needed quickly and with- 

 out fatigue, and for clipping between plants 

 there is no tool so handy. The autumn leaves 

 may drift in amongst the evergreen foliage and 

 should be left, all plants being the better for 

 this natural food and shelter, and amid the 

 stones and moss they are not unsightly. It is 

 well not to dress with manure on turf if it can 

 be avoided, for the grass gets the main benefit 

 and grows so fast as to need extra clipping, 

 which is not the result desired. The actual 

 grouping becomes a pleasant pastime, but is not 

 easy at first. Most people are so used to plant- 

 ing in lines, circles, and according to rule, that 

 they find it difficult to form natural groups ; 

 and to some men anything like picturesque 

 grouping seems impossible. The only way to 

 learn the art is to study Nature herself and 

 to notice the way in which colonies of plants 

 spread and group themselves. For ages past 

 Nature has been setting mankind her object- 

 lessons in broad effects and natural grouping, 

 year in and year out, with her sheets of Snow- 

 drops, of Blue-bells, and Daffodils, her gold and 

 purple decked commons, and woods of spring- 

 tide snowdrift, summer garland, and autumn 

 glow. Yet to many her teachings are just com- 

 ing as something new. But that the day of 

 truer ideals is once again dawning brings joy 

 to those in touch with the living spirit of 

 natural beauty. B. 



THE CIDER ORCHARD AND 

 THE BEST FRUITS FOR CIDER. 



There is so much land in many parts of our 

 country fitted for the growth of Cider-apples 

 that there is reason for seeking progress in so 

 pretty a form of culture. In Normandy, where 

 the climate is more like our own, it is a very 

 beautiful as wellas profitable industry. A jour- 

 ney through Normandy in a good season can 

 show us as pretty a sight as is anywhere visible 

 in rural economy. The French, who make the 



best wine in the world, think very highly of 

 their Cider and make of it an important indus- 

 try; not sour stuff, or over-sweet,unwholesome 

 liquor, but a delicate and refreshing one. They 

 have a fine climate for Grapes, which we have 

 not, we have therefore the greater reason for 

 attending to a fruit hardy in our country and as 

 well fitted for our climate as for France. The 

 beauty of fruit and flower of a Cider-orchard; 

 improved methodsof Cider-making, and a bet- 

 ter knowledge of varieties and their value in 

 every quality that concerns the grower, are all 

 among the reasons which should lead to a more 

 extended culture of the Cider-apple. With this 

 preface we give the translation of a paper by 

 Monsieur Ernest Baltet, which offers the best 

 practical knowledge of French Cider-makers. 



In early times Cider was made from the 

 small apples found wild in woods and hedges and 

 yielding a very acid and often bitter draught. 

 By degrees the best of these wild or half-wild 

 kinds were selected and improved by culture, 

 and their own yield mixed with that of sweeter 

 and more juicy sorts, by which the Cider not 

 only gains in qualitybut also in keepingpower. 

 A good Cider should contain three main ele- 

 ments roughly proportioned as follows : sugar, 

 four-tenths ; alcohol, three-tenths ; tannin, 

 three-tenths. It should also be of a clear am- 

 ber-yellow, pleasantly fragrant, showing body 

 and a high specific gravity. No one of the 

 many varieties of Apple now grown for Cider 

 unites all these qualities, and hence the need 

 of a skilful blending of good fruits. The great 

 Cider-making districts of Brittany, Normandy, 

 and Picardy have furnished a large choice of 

 good kinds, of which we give those proved to 

 be the best. As in the making of wine, it is 

 important that the fruit used should be sound 

 and ripe; we therefore classify our list of varie- 

 ties according to their time of ripening, whe- 

 ther early, mid-season, or late. Though a num- 

 ber of varieties may be goodfor a large output, 

 small producers of limited resources are wise 

 to restrict themselves to sorts ripening at the 

 same season to avoid the trouble and expense 

 of separate brewings of small quantity. It is at 

 the same time always a gain to grow several 

 sorts ripening together, for not only does a 

 blend produce the best results, but it also tends 

 to equalise returns in view of untried condi- 

 tions of weather, soil, and climate. The addi- 



