APPLE-TREE. 
maintaining the fruit of the engrafted varieties 
in their genuine size, colour, and flavour. But 
multitudes of cultivators, in order to save them- 
selves a little trouble, do not raise true crab- 
stocks, but raise free stocks from indiscriminate 
sowings of the pips of all sorts of cyder apples, 
and designate as crab-trees all kinds of apple- 
plants which have been produced from pips, and 
not been grafted—The wild crab-tree of Virginia 
grows indigenously in most parts of America, 
and is used by the natives as a stock for the 
grafting of fine varieties of apple; but in Great 
Britain it is somewhat tender while young, re- 
quires a rather warm situation, and is often pro- 
pagated by budding or grafting upon the British 
crab. Its leaves are longer and narrower than 
those of other species, and are cut into acute 
_ angles on their sides ; and its flowers, though not 
| remarkable for fragrance in Great Britain, are 
| delightfully odoriferous in America, and some- 
_ times diffuse their perfume throughout entire 
| woods. —The dwarf or paradise apple-plant is 
_ rather a shrub than a tree ; and has scarcely suf- 
_ ficient strength to support its branches. 
_ though always of comparatively short duration, 
_ it is much used as a grafting stock for dwarfish 
_ and shrubby plants of fine varieties of apple; and, 
_ when so used, it bears sooner, occupies less space, 
Yet, 
and is fitter for the border of gardens than any 
crab stock. A permanent variety of the dwarf 
called by British gardeners the Dutch paradise 
apple-tree, and by the French gardeners Doucin, 
is much more suitable as a grafting-stock, does 
not so readily decay, or canker, or stint the 
grafts, and, when used for an espalier or a 
standard dwarf, attains a desirable size, and is 
easily kept within requisite limits. This variety, 
unhappily, has been for some time neglected, and 
is at present degenerating to canker and old 
age; but it may easily be renewed from seed, 
with full retention of all its former good qualities, 
and possibly with the acquisition of new.—The 
fig apple-tree is common to England and North 
America ; and, though producing an inferior 
kind of fruit, is in considerable esteem with the 
curious and with persons of unusual taste. Its 
flowers are destitute of petals, yet contain the 
stamina and the other organs requisite to fructi- 
tification, and are as regularly followed by fruit 
as if they were quite perfect in structure. 
Twenty-two varieties of apple-tree were known 
to the Romans; and upwards of four hundred 
varieties are at present cultivated in Great Bri- 
tain, Most of the varieties are deformed-looking 
objects as standard trees, and grievously offend 
the eye when they grow in groups; yet even 
these, and especially the better-shaped species, 
are everywhere, but particularly in shrubberies, 
very ornamental when in blossom. Some of the 
most valuable varieties are old importations from 
France, some are recent importations from Amer- 
ica, and some are results, either new or old, of 
British horticulture. All are divided, according 
to the qualities of their fruit, into dessert, baking. 
and cyder apple-trees; the dessert apples being 
highly flavoured, the baking apples such as be- 
come mellow by baking or boiling, and the cyder 
apples such as are sour, bitterish, astringent, and 
usually of small size. Apples are classified also 
as pippins or seedlings, pearmains or compara- 
tively pear-shaped fruits, rennets or queens, 
specked fruits, calvilles or white-skinned fruits, 
russets or brown fruits, codlings or falling fruits, 
and burknots or such as grow readily from cut- 
tings. 
The best dessert varieties, for use at the re- 
spective seasons of the year, are, at the end of 
June, the Juneating ; in July, the nonpareil, the 
Yorkshire greening, the Margaret, the scarlet 
Juneating, the Norfolk colman, and the summer 
pearmain ; in August, the Kentish fill- basket 
and the Hawthornden; in September, the Ker- 
ton and Dalmahoy pippin, the early Margaret, 
the oslin, the Ampthill pearmain, the colville, 
the Kent, and the seek-no-farther; in October, 
the orange pippin, Ribston pippin, the gray ren- 
net, the spice apple, and the anise-seed; in No- 
vember, Franklin’s golden pippin, the Borsdorf 
pippin, the red russet, and the margil; in De- | 
cember, Gibb’s pippin, the golden pippin, the | 
golden rennet, the Canadian rennet, and the 
Nelson; in January, the Norfolk storing, Hub- 
bard’s Sykehouse, and the red Ingestrie; in 
February, Dredge’s Queen Charlotte, the Alex- 
ander, Skenn’s kernel, the college pippin, and 
the royal pearmain; in March, the hollow-eyed 
Cornwall rennet. and Hughe’s new golden pip- 
pin; in April, the Cockle and Whitemore pippin, 
the golden russet, Piles’s russet, and Wheeler’s 
extreme ; in May, Spencer’s pippin, the stone 
pippin, the prickly seedling, the royal George, and 
Ward’s; and, in June, Dredge’s Jane, the oaken 
peg, the carnation, and the reinette Franche 3 
Cotes. The best baking varieties are, in J une, 
Baxter’s pearmain, and the stoup codling; in 
July, the Norfolk beaufin, the Norfolk storing, 
and the French crab; in August, the white cod- 
ling, the red Astracan, the red streaks, the Eve 
apple, the courtpendu, and several codlings; in 
October, Piles’s russet, the Blenheim orange, the 
cat’s head, and the marmalade pippin; in No- | 
vember, the Wormsley pippin, the golden Harvey, 
the queening, and the golden russet; in Decem- 
ber, Cooper’s russet, Gibb’s scarlet perfume, the 
John apple, and the Mansfield; in January, the 
hall-door, the royal pearmain, the Dutch queen- 
ing, and Aclan’s russet ; in February, the Brings- | 
wood pippin, the cockagee, and the box-apple ; 
in March, the quince, the white colville, Lord 
Camden’s rennet, and the winter pearmain; in 
April, Spencer’s pippin, the golden nonpareil, | 
and the Spaniard; and, in May, the Norfolk 
paradise, Loan’s pearmain, and the English ren- 
net. The best cyder varieties are, the Siberian 
pippin, the Grange pippin, the Foxley, the Har- 
vey, the Alban, the hogshead, Stread’s kernel, 
