APPLE. 14-7 
The fermented juice of pears is called perry, and is 
prepared nearly in the same manner as that of apples 
(162) is for cider. The greatest quantities of perry 
are made in Worcestershire and Herefordshire. The 
Squash, the Oldfield, and the Barland perry are es- 
teemed the best. Many of the dealers in Champaigne 
wine are said to use perry in the adulteration of it ; 
and, indeed, really good perry is little inferior, either 
in flavour or quality, to Champaigne. 
Of the wood of the pear-tree, which is light, smooth, 
compact, and of yellowish colour, carpenters' and 
joiners' tools are usually made, as well as the common 
kinds of flat rulers, and measuring scales. It is also 
vised for picture frames that are to be stained black. 
The leaves impart a yellow dye, and are sometimes 
employed to communicate a green colour to blue 
cloth. 
162. The APPLE, in all its numerous varieties, has been 
derived from the Crab-tree (Pyrus malus), which grazes wild 
in almost every thicket, and in hedges of all parts of the 
kingdom. 
The uses of apples are very extensive, and even the 
crab-tree is not without its use. The fruit is indeed 
small, and bad to the taste ; but its fermented juice, 
which is called verjuice, is sometimes employed in 
cookery, occasionally in medicine, and frequently by 
wax-chandlers, for the purifying of wax. Dr. Wither- 
ing conceives that, with a proper addition of sugar, a 
grateful liquor might be made from the juice of crabs, 
little inferior to hock. Hogs and deer are particularly 
partial to this fruit. The wood is tolerably hard, 
and, when made into the cogs of wheels, acquires a 
polish, and is very durable. 
Apple-trees are all produced in an artificial manner, 
by a process termed grafting. This is performed by 
inserting young shoots of such trees as bear valuable 
fruit, on stocks that have been raised from the seeds 
of crabs. Thus the shoot of an apple-tree, inserted 
H 2 
