BEDFOltDSIIIRE FOUNDLING. 
of fermented liquors, both vinous and acetic; in medicine, and 
the arts ; in all these depailments the Apjde takes its allotted 
place. If so multifarious he its uses, it may readily he supposed 
that its qualities must he variable to meet these purposes; and 
this necessarily introduces a distinct class of Apples, as in our 
present article — one that is adapted, in a superior degree, to 
culinary puiq)oses. 
No one who has seen the Bedfordshire Foundling, Blenheim 
Orange, Brabant Bellefleur, Alfriston, Kirke’s Lord Nelson, 
and some others of similar e.xcellent quality and beauty, can 
do otherwise than lament the almost universal cultivation of 
inferior sorts for the use of the kitchen. Those for the manu- 
facture of Cider, should he kept to their own use, since they 
require to jiossess qualities different from the above. They 
should he astringent, austere, and abundant hearers ; the size 
of the fmit, being, for such purpose, of secondary consideration; 
which, as eveiy considerate housewife knows, is not the case 
with the culinary Apple. 
The Bedfordshire Foundling, sometimes called the Cam- 
bridge Pijipin, is large and handsome ; is pale yellow green 
when gathered, but assumes a yellower tint on ri2iening; and, 
be it remembered, we always have our drawings made from the 
ripened fruit, that of the present Aji])le having been made so 
late as Ajjril. Its sunny side assumes a jiale orange colour, 
and about the eye it has usually a slight sjirinkling of msset, 
and a few sjiecks all over the fruit. Its ffesh is white, tender, 
and moderately sweet; and it forms an excellent Ajqile for all 
uses required by the cook from autumn till Ajnil. 
The ti’ee is a vigorous grower, a good bearer, not liable to 
become cankered, and succeeds equally well as a dwarf or 
standard. Should it grow too freely, the cultivator has the 
remedy at command — shortening its largest roots. 
