1908.] 



Cider Orchards. 



581 



might yield a satisfactory blend, not to plant more than three 

 kinds, one a sharp, another a sweet, and the third a bitter-sweet 

 variety. There is no necessity to increase the number ; while 

 if each of the three types just mentioned is represented, it 

 is possible to obtain a cider of any desired standard of chemical 

 composition by the adjustment of the proportions of the 

 number of the trees of each kind. In many instances three 

 varieties would not be necessary as there are several pairs of 

 varieties which go well together, and do not, owing to their 

 chemical composition, require a member of the third class to 

 complete the blend. In certain cases only one variety need 

 be planted, the juice in this instance having a suitable chemical 

 composition without blending. As an example, the Kingston 

 Black variety may be quoted. As a rule, however, a single 

 variety has some element in its composition, either super- 

 abundant or deficient, and blending is therefore required to 

 -correct the proportion. But while these are the general lines 

 upon which the selection and proportion of the varieties may 

 be based, the matter will not be found so simple in practice. 

 For instance, most cider varieties only bear full crops once 

 in two years, and it does not follow that the bearing season 

 for all the trees will be the same. The proportions of fruit 

 of the different classes each season would thus be disturbed, 

 possibly to a serious extent. Again, in scarce seasons, sharp 

 and sweet cider varieties are usually sold largely for market 

 purposes and for jam making, thus causing a preponderance 

 of bitter-sweets for cider making. This, however, could not 

 be avoided under any arrangement, and the simplest way 

 out of this difficulty seems to be to reduce the planting of 

 the bitter-sweet types to the lowest practicable proportions. 

 Such an arrangement represents a considerable advance beyond 

 the usual method ; and whether or not the cider maker may 

 eventually decide to make all varieties up separately, and to 

 blend the juices or the ciders instead of the fruit, as at present 

 practised, the fact that the produce, as a whole, of a single 

 orchard could be relied upon approximately to yield a good 

 cider, would facilitate matters considerably. 



(d) Trees of the same variety should be planted in blocks or 

 groups. Undoubtedly the most scientific method of dealing 

 with fruit for vintage purposes is to have the different kinds 



