APPLE. 
into a crab stock, occasions the crab-tree, from that 
time, to produce apples of nearly the same kind and 
quality with those of the tree from which the shoot was 
taken. Other stocks might be used, but those of the 
crab are considered the best. The same process is 
adopted in the propagation of nearly every kind of 
fruit-tree ; since, by experience, it has been ascertained 
that such as are produced from seed all partake of the 
nature of wild fruits, and have little resemblance to the 
fruit from which they spring. 
There are several kinds of apples, and the varieties are 
every day increasing, through the attention that is paid, 
by different individuals, to the culture of this valuable 
fruit. Those best known as eating apples are the 
American apple called Newt own pippin, the non-pareil> 
% olden pippin, rib stone pippin, golden rennet, and lemon 
pippin ; for the kitchen, the codlin and russet ; and for 
cider, the golden pippin, coccagee, and red streak. Of 
these the non-pareil and golden pippin, from some un- 
accountable causes, are beginning to fail ; the trees of 
late production not affording fruit of excellence equal 
to what has formerly been produced in this country. 
It would be impossible in this place to enumerate all 
the uses of apples. They are employed in culinary 
preparations of several kinds, particularly in puddings 
and pies : they are a constant article in desserts ; and 
are dried, baked, and made into jelly and marmalade. 
But by far the most important application of them 
is for the making of cider. The mode in which this is 
done in Herefordshire is very simple. After the apples 
have been gathered, they are sorted according to their 
different degrees of ripeness, and laid together, for a 
little while, to heat, by which those which are not per- 
fectly ripe are greatly improved in flavour. The fruit 
is then ground in a mill, till even the kernels and rind 
are well bruised. It is allowed to stand, for a day or 
two, exposed in a large open vessel ; after which it is 
pressed between several hair cloths. The liquor that 
issues from it is received into a vat, to be fermented ; 
