XVII. 



THE YELLOW ELLIOT. 



The Yellow Elliot was well known, and highly estimated, 

 by the planters of the 17th century. It is a very astringent 

 and harsh, though not very acid, apple ; and it afforded a 

 cider which grew soft and mellow with age; and, with other 

 ciders of similar character, it once occupied its proper 

 place at the Yeoman's Table ; but from which it is now 

 driven by very inferior liquors under the borrowed name of 

 wine.* 



The specific gravity of the juice of the Yellow Elliot is 

 about 1076. It probably derived its name from that of the 

 person who raised it from the seed. 



* Thy cask shall slowly mitigate 



The Eliot's roughness. Philips's Cyder. 



