CHAP. VII.J 
THE APPLE. 
219 
baking apples are very good to eat raw. The 
Ribstone pippen, one of the best of all apples, 
but rather a shy bearer, and the hawthorn 
dean, a most abundant bearer, but an apple 
that does not keep well, are both alike excel¬ 
lent for the kitchen and the dessert. The 
best keeping apple is the French crab, of 
which some specimens have been preserved 
quite fresh and plump for more than three 
years. 
The most common way of propagating 
apple-trees is by grafting the best kinds on 
crab-stocks, either standard high, that is, on 
stocks suffered to grow to the height of about 
six feet; or as dwarfs, that is, about six 
inches or eight inches from the collar of the 
stock. Sometimes trees intended to be 
grown as dwarf standards in a kitchen- 
garden are grafted what is called half stand¬ 
ard high; that is, about two or three feet 
from the collar. When apple-trees are 
planted in the kitchen-garden where they 
are to remain, each tree should always be 
placed on a little hillock; as no tree is more 
liable to become cankered from having its 
collar buried. The tree succeeds best in a 
