SB TREATISE ON TH-E CULTURE AND 



I flail firjl give a Lift of the befl Apples that have been introduced 



from France. 



-i. The Rambour is a large fruit, of a fine red next the fun, 

 and flriped with a yellowifh green. It ripens about the mid- 

 dle of September. 



2. The Corpendu, or Hanging Body. This is a very large 

 Apple, and has a red carl: on the fide towards the fun, but is 

 pale on the other. It takes its name from always hanging 

 .downwards ; and ripens in September. 



3. The White, or French Rennet, is a large fruit, of a yel- 

 lowifh green colour, with fome gray fpots. It has a fugary 

 juice, and is good either for eating or baking. 



4. The Rennette-Grife is a middle-flzed fruit, of a gray 

 colour next the fun : it is a very good juicy Apple, of a quick 

 flavour, and ripens about the latter end of October. 



5. Pomme d 1 Api is much valued for its colour, being of a 

 bright red. The tree is a good bearer, and the fruit is not 

 fubjecl: to be fhaken by high winds. This fruit fhould be 

 fuffered to hang on the tree till October or November, if the 

 froft do not fet in. It comes into eating in February and 

 March, and keeps long ; hut is more admired for its beauty 

 than its flavour. 



6. Le Calville d' Automne, the Autumn Calville. This is 

 a large fruit, of an oblong figure, and of a fine red colour 

 toward the fun. The juice is vinous, and much efteemcd by 

 the French. 



7. Fenouillat, ou Pomme d' Anis, the Fennel, or Anife 

 Apple, is a middle-fized fruit, of a gray colour ; the pulp is 



..tender, 



