373 
CHAPTER XL 
Of Cider Apples—Of the Varieties of the Island—Which are the best t»be 
raised—What litust be done to improve their Quality. 
It is almost impossible to decide precisely, which is the 
apple that affords the best cider. The qualities of this fruit, 
as well as that of all other fruits, depend, in a great measure, 
on the climate, the soil, the exposure, and the age, of the tree. 
Some persons have extolled l’amerel on gentilhomme, and 
the redstreak has enjoyed a high reputation; but the one and 
the other are now wofn out. Every thing that is the work of 
man impairs itself, and passes away like him. There are many 
at present, who give the preference to the Freauen, the Ro- 
meril, the Lucas, and the Lamey;* varieties, which, in their 
4 urn, will become the victims of time. Some growers choose 
a mixture, supposing that one single kind of apples never 
contains all the requisites which are proper for making cider.- 
What are we then to follow ? Every one determines himself 
.according to his own notions, or his experience. It is, how¬ 
ever, observable, that generally, cider made from sweet ap¬ 
ples, is not brisk; that sour apples give a harsh taste, (though, 
were I to judge according to some experiments I have made, 
with a view of ascertaining the fact, I should be inclined to 
think, that the latter gives cider a degree of perfection above 
all ofb i fruits,) that the bitter and the bitter-sweet yield, 
for the most part, a good liquor; that the best tasted apples 
do not commonly afford the best; and that late fruits, with g 
few exceptions, contain the most vinous juice. 
The principal recent varieties, are the only ones that de¬ 
serve to be raised; it is losing both time and trouble to culti¬ 
vate the old ones: we should be directed, in our choice, by 
* These ate al}. varieties of sweet an 4 bitter apples peculiar to the 
island* 
local 
