414 



HARDY FRUIT GARDEN. 



red ; and seldom in pale yellows, light greens, 

 or bright reds, if all of a uniform colour. 



Culinary sorts. — For the generality of pur- 

 poses these cannot be over large. Their great 

 merit consists in their becoming equally soft 

 throughout, when boiled, stewed, or roasted, of 

 which the Hawthornden, Carlisle codlin, and 

 Beauty of Kent furnish examples; while the 

 Yorkshire greening, Normandy rennet, and seve- 

 ral russets, are the types of those which fall soft 

 in cooking, and still retain their form when in 

 their ripe state, a quality much prized by cooks. 

 The Norfolk biffin is of all the best for baking 

 whole in a coolish oven, and then flattening by 

 pressure into the form they appear in the shops. 

 The Hawthornden and Keswick codlin are pre- 

 ferred for making apple-jelly, affording a clear 

 and transparent preserve. The Keswick, Car- 

 lisle, and most other codlins, fall in cooking 

 while yet green, and as they are early, are much 

 valued on this account. 



Cider sorts. — The more astringent they are, 

 without regard to richness in flavour, as the 

 Siberian Harvey, the better they are fitted for 

 this purpose, although, strange to say, many of 

 the highest-flavoured apples, such as the golden 

 Harvey or brandy apple-, are often used for this 

 purpose. Mr Knight states that the specific 

 gravity of the juice of any apple recently ex- 

 pressed, indicates with very considerable accu- 

 racy the strength of the cider it will produce. 



In the descriptive list of fruits reference is 

 frequently made to their size. The annexed 

 diagram is intended as a scale by which those 

 we describe as large, medium, or small sized may 

 be understood. No. 1. Alfriston, large ; No. 2. 

 Dutch mignonne, medium sized ; No. 3. Golden 

 pippin, small sized. 



Fig. 172 represents the forms of apples. Their 

 designations are as follows: — a, conical; b, irre- 

 gular conical ; c, pearmain shaped ; d, oblate ; 

 e, roundish ovate ; /, oblato-ovate. 



Fig. 171. 



FORMS OF APPLES. 



LIST OF SORTS AND THEIR QUALITIES. 



DESSERT APPLES. 

 Aclclam's russet. — Colour pale yellow, tinged 

 with green, greyish russet on the side most 

 exposed to the sun ; form round, slightly flat- 



tened ; below medium size. In use from No- 

 vember till March. Quality first-rate. Tree 

 very hardy and an excellent bearer. Of York- 

 shire origin. Succeeds best in a dry soil. Syno- 

 nym, Norfolk pippin. 



Annat scarlet pippin. — An excellent apple 



