XXVI. 
THE GARTER APPLE. 
The Garter Apple has been much cultivated during the 
decay of the older and more valuable varieties; and in mix¬ 
ture with those, though it contains but a small portion of 
saccharine matter, it contributes to afibrd excellent ciders. It 
is not mentioned by any writer on orchards, with which I am 
acquainted. 
The specific gravity of the juice, when obtained from a very 
favourable sample of the fruit, did not exceed 1066, and it 
was, in other instances, considerably lower. 
