202 
Old Time Gardens 
charming little red-cheeked Apple of early autumn, 
slightly larger than a healthy Crab-apple. The clear 
red of its skin perfuses in coral-colored veins and 
beautiful shadings to its very core. It has a con- 
densed, spicy, aromatic flavor, not sharp like a Crab- 
apple, but it makes a better jelly even than the 
Crab-apple — jelly of a ruby color with an almost 
wine-like flavor, a true Sops-of-wine. This fruit is 
deemed so choice that I have known the sale of a 
farm to halt for some weeks until it could be 
proved that certain Apple trees in the orchard bore 
the esteemed Sapsyvines. 
Under New England and New York farm-houses 
was a cellar filled with bins for vegetables and 
apples. As the winter passed on there rose from 
these cellars a curious, earthy, appley smell, which 
always seemed most powerful in the best parlor, 
the room least used. How Schiller, who loved 
the scent of rotten apples, would have rejoiced ! 
The cellar also contained many barrels of cider; 
for the beauty of the Apple trees, and the use of 
their fruit as food, were not the only factors which 
influenced the planting of the many Apple orchards 
of the new world; they afforded a universal drink 
— cider. I have written at length, in my books, 
Home Life in Colonial Days and Stage-Coach and 
Tavern Days , the history of the vogue and manu- 
facture of cider in the new world. The cherished 
Apple orchards of Endicott, Blackstone, Wolcott, 
and Winthrop were so speedily multiplied that by 
1670 cider was plentiful and cheap everywhere. By 
the opening of the eighteenth century it had wholly 
