G THE APPLE. 
wliile Bess Pool, Blenheim Pippin, Cellini, Alfriston, and many others^ 
generally reckoned among kitchen apples, are often much relished for 
dessert. So diversified are tastes in these matters that we have known 
tlie Nonsuch preferred for eating to most of the dessert varieties. Still, 
tliough the two classes may overlap, as it were, and many in each are 
almost equally good for either purpose, yet there are some capital kitchen 
apples, such as the Beefings and the Yorkshire Greening, that no one 
can eat uncooked. The converse, however, does not hold good, and in 
general terms it may almost be affirmed that for most purposes the 
better the apples ' to eat raw the better also when cooked, and the 
less sugar will be required. It is forgetfulness of the latter fact that 
has rendered dessert apples unpopular for cooking purposes. The 
tarts, &c., have been rendered insipid by being sugared twice, once and 
sufficiently by nature, and again by art. On the contrary, such fine 
dessert apples as the Eibston, Blenheim, Sturmer, Wormsley, and King- 
of the Pippins, most of the Pearmains, Eeinette du Canada, Golden 
Beinette, Dutch Mignonne, and Boston, and other Russets, have sugar 
enough, or in excess, for all culinary purposes without any addition; and 
by the use of these and other dessert fruit for cooking the expense of 
sugar is saved and the flavour of the apples is far superior. For even 
the flavour of many of the kitchen apples is lowered, and not unfre_ ^ 
quently utterly ruined, by the amount of inferior raw sugar employed 
to give them the required sweetness. It is cheaper as well as better 
to grow sugar sufficient in superior varieties of fruit than to purchase it 
from the grocer. 
It must, however, be admitted that dessert fruits are not equal for 
sauce to such well-known sorts as the Keswick Codlin, Alexander, Haw- 
thornden. Lord Suffield, Cellini, Beauty of Kent, Nonsuch, or, best of 
all, perhaps—where it is warm enough for it, or where a portion of 
south or west wall or orchard house could be given up to its culti¬ 
vation—the Calville Blanche. This is as white as cream, and when 
cooked and v/hipped with it almost equals it in appearance and flavour. 
L—Dessert Apples, 
The following are twelve good dessert apples for general use, ripening- 
throughout the season: 
-*>/ / Bed Astrachan .—Delicate and richly-flavoured, bright and showy fruit, 
of good size; one of the most useful of early apples. In season August 
to September. 
^ Kerry Pipjpin ,—An excellent early apple, of brisk flavour and bright 
golden colour, September to October. 
