582 



Cider Orchards. 



[JAN., 



gathered and kept separately, so that the maker can either 

 mix the fruit himself in the proportions which he desires, 

 or can press each sort separately ; and blend the liquor after- 

 wards. With the existing miscellaneous collection of fruit 

 this is impracticable on a large scale. By planting compara- 

 tively few varieties, but a large number of trees of each sort, 

 and by grouping trees of one sort together, it will become 

 perfectly practicable to deal with the fruit in this manner. 

 What has been said in the previous paragraph, with regard to 

 the relative proportions of trees of the different classes in a 

 single orchard, is not rendered in any way unnecessary by the 

 idea of keeping different sorts separate. These proportions 

 are required eventually in the cider, although the maker 

 may prefer for the time being, for the sake of working strictly 

 to a definite standard of composition, to keep the varieties 

 unmixed ; and it is simpler to be able to rely upon each 

 orchard as being complete in itself for vintage purposes, than 

 to be obliged to adjust the proportions for blending by drawing 

 upon the produce of other orchards. It is probably safer to 

 recommend mixed orchards than to endeavour to arrive at 

 the same end by advocating the planting of the same varieties 

 in the same proportions in distinct orchards, each containing 

 one variety only. There seems to be considerable reason for 

 believing that some varieties, at any rate, fruit more abun- 

 dantly if their blossom is cross-fertilized ; and consequently 

 it may be of importance that too large a number of trees 

 of any one kind should not be planted in proximity. 



Selection of varieties. — Passing on to the question of the 

 varieties themselves, it follows from what has already been 

 said that at least nine different sorts or types are required, 

 viz. a " sharp," " sweet," and " bitter-sweet " for early, mid- 

 season, and late orchards. To these might be added those 

 varieties which yield a good cider without blending ; but since 

 they can be also included either among the " sweets " or the 

 " medium sharps," it is hardly necessary to deal with them 

 separately here. 



In making a selection of the best varieties of each type,, 

 not only must the usual characters of growth, cropping 

 qualities, resistance to disease, and so on, be taken into con- 

 sideration, but there are also special characters of vintage 



