i3 2 
FRUIT MANAGEMENT : GATHERING. 
consisted of those that made the best and richest, and longest keeping Cider, and embraced all the 
established varieties of cider fruit, as the Redstreak, Broomsberrow Crab, Golden Pippin, 
Gennet Moyle , Westbury Apple , John Apple , Under leaf, with the Musts, Fillets, Elliots, 
Stocken Apple, Oaken Pin, Nonsuch, &c., &c. Lastly, the third class contained all such fruits as 
were useful for the tables “ making a pleasant, sweet, acceptable Cyder, though not long lasting ” ; 
such for example as The Pippins , Pear mains, Gillijlower, Marigold Apple, Golden Rennetting, 
Harvey Apple, Winter Queening, &c. The early ciderists thus recognized the fact, that in the 
cider districts, Cider could be made from all varieties of Apples; but, at the same time, they shewed 
the keenest appreciation of the varying qualities of the Cider made from the different varieties of 
fruit. In these days of cheap and easy transit, the first and third of these classes find a more lucrative 
sale in the markets for domestic consumption, and they are only used for making Cider in some 
exceptional year, or for some peculiar reason. The Apples used now for making the best qualities 
of Cider, and the same may be said of Pears for Perry, are especial varieties grown for the purpose, 
and are not worthy of consideration for use in any other way. They vary as a matter of course 
as to their season of maturation and are therefore practically divided into early and late varieties ; 
and thus in well regulated orchards the mill is supplied in convenient succession. In the Channel 
Islands, in Germany and sometimes in America, however, it is still the custom to use the best varieties 
of dessert fruit, both of Apples and Pears, for the manufacture of Cider and Perry, but it can 
scarcely be said that the result justifies the practice. 
“ Fruit gathered too timelie will taste of the wood, 
Will shrink and be bitter, and seldome proue good : 
So fruit that is shaken, or beat off a tree, 
With bruising in falling, soon faultie will be.” 
Tusser .—Points oj Good Husbandry. 
Fruit Gathering. —The first care of the orchardist is to gather the fruit when sufficiently 
ripened, and this period will vary considerably, not only according to the season, but also according 
to the varying aspects of each individual tree. The ripeness of the fruit is generally indicated by 
the change of colour, by the perfume and flavour of the fruit itself, by the blackness of the pips, and 
by the fact of its beginning to fall from the tree ; but the experience of the fruit grower enables him 
easily to recognise the proper time for gathering it, even in the varieties in which these signs may not 
be very marked. The earlier kinds of Pears, and also of Apples, will generally be ready about the end 
of September, and with this early fruit it is generally customary to mix such of the windfalls as may be 
in good condition, and thus clear the ground and prepare the way for the better qualities of fruit. 
The gatherings from which the best cider is made usually occur about the second or third week in 
October, and by the end of the month the trees should be cleared of even the latest varieties. 
“The moon in the wane gather fruit for to last, 
But winter fruit gather when Michael is past.” 
( Tusser). 
The mode of gathering the fruit also demands attention. The better kinds of fruit, such as are 
required for the market, or for domestic use, must of course be carefully hand picked, since every 
