UC-MRLF
SB 71
A VIEW
OF THE
CULTIVATION
OF
AND THE
Management of Orchards and Cider;
WITH ACCURATE DESCRIPTIONS OF THE MOST ESTIMABLE VARIETIES OF
NATIVE AND FOREIGN
APPLES/PEARS, PEACHES, PLUMS, AND CHERRIES,
CULTIVATED IN THE MIDDLE STATES OF AMERICA! ILLUSTRATED BY
Cuts of two hundred kinds of Fruits of the natural size;
INTENDED TO EXPLAIN
Some of the errors which exist relative to the origin, popular names, and character of many of our fruits; to identify them by accurate descriptions of their properties, and correct delineations of the full size and natural formation of each variety; and to ex- hibit a system of practice adapted to our climate, in the
SUCCESSIVE STAGES OF
A NURSERY, ORCHARD, AND CIDER ESTABLISHMENT.
BY WILLIAM COXE, Esq.,
Of Burlington, New Jersey.
PHILADELPHIA, • PUBLISHED BY M. CAHEY AND SO^.
Aov. 1,1817. D. Aliinson, Printer.
DISTRICT OF PENNSYLVANIA, TO WIT:
Be it Remembered, That on the twenty-second day of Oet
S SEAL 5 ker> m tne forty-second year of the independence of the'Uni- S ted States of America, A. D. 1817, M. CAREY fcf SON, of the
District, have deposited in this office the title of a Book, the right whereof they claim as Proprietors, in the words following-, to wit :
" Jl View of the Cultivation of Fruit Trees, and the Manage- ment of Orchards and Cider; with accurate descriptions of the most estimable varieties of native and foreign Apples, Pears, Peaches, Plums, and Cherries, cultivated in the middle states of America: illustrated by Cuts of two hundred kinds of Fruits of the -natural size ; intended to explain some of the errors which ex- ist relative to the origin, popular names, and character of main/ of our fruits; to identify them by accurate descriptions of their properties, and correct delineations of the full size and natural formation of each variety; and to exhibit a system of practice adapted to our climate, in the successive stages of a Nursery, Or- chard, and Cider Establishment. By William Coxe,Esq., of Bur- lington, New Jersey.-9
In conformity to the act of the Congress of the United States, intituled " An act for the encouragement of Learning, by securing the copies of Maps, Charts, and Hooks, to the authors and proprietors of such copies, during the times therein mentioned." And also to the Act entitled, " An Act supple- mentary to an Act, entitled " An Act for the Encouragement of Learning-, by securing the copies of Maps, Charts, and Books, to the authors and pro- prietors of such copies, during the times therein mentioned, and extending* the benefits thereof to the arts of designing, engraving, and etching histo- rical and other Prints."
D. CALDWELL, Clerk of the District of Penn*ylvmua.
CONTENTS.
Introductory observations,
CHAPTER I. Of the fitness of the climate of the United States
for the cultivation of the Apple, 9
II. On the management of a fruit nursery, 13
• III. On ingrafting large trees, 18
IV. On Stocks, 20
V. On the propagation of new varieties, 22
VI. On the duration of particular varieties, 24
VII. On the sap, 26
VIII. On the innoculating, or budding, 28
IX. On the situation of orchards, SO
X. On the planting and cultivation of orchards, S3
XI. On pruning of orchards, 40
XII. Of the caterpillar, 44
XIII. Experiments on orchards, to ascertain the best
mode of planting and cultivating, 45
XIV. On the properties and management of cider, 58
• . XV. Of the concentration of cider by frost, 74
XVI. On the nature and management of crab cider, 76
XVII. Of Perry, 81
XVIII. On fining cider, 82
XIX. Of the buildings and machinery connected with
a cider establishment, &>
iv CONTESTS.
. XX. Of distilleries of spirit from cider, 92
XXI. Of Stumming and cleansing casks, 97
XXII. Of Vinegar, 98
XXUL Of Apples, 100
XXIV. Pears, 174
XXV. The Quince, 214
XXVI. Peaches, 215
XXVII. Plums, 232
XXVIII. Apricots, 240
XXIX. Nectarines, 243
XXX. Cherries, 246
General Index, 254
A YIE
INTRODUCTORY OBSERVATIONS.
There is probably no part of Rural Economy, which combines in so great a degree the agreeable oc- cupation of the mind with active employment, as the cultivation of fruit-trees, with the other branches of an extensive Orchard establishment: to the man of wealth and leisure, it offers the means of improving and adorning his estate; the scientifick Cultivator will find in it inexhaustible sources of intellectual occupation; while the practical farmer, whose views are limited to objects of certain profit, will be amply remunerated for every expenditure of labour or mo- ney, by the immediate comfort, and eventual emolu- ment, which will be derived from such an establish- ment.
1
6 IJVTR OD UCTO R f
Notwithstanding the acknowledged fitness of our climate for the production of Apples and Cider of the most exquisite flavour, we are yet without any detail- ed system of practical management by a writer of our own Country: — the want of such a guide among a people characterized by their attachment to the agri- cultural life, and in many cases, suddenly transferred from the busy scenes of professional avocations to a country residence, has been frequently lamented : — the most successful managers in the art of cider ma- king, are too often averse from imparting to others what they believe to be profitable secrets of their bu- siness— many are incapable of clearly explaining what they sufficiently understand to practise with success, while a greater number are restrained by diffidence, and by an apprehension of becoming objects of criti- cism or censure, should they venture to communicate to the public the result of their own experience, with the laudable intent of benefiting others.
Having been for many years actively engaged in the rearing, planting, and cultivating fruit trees, on a scale more extensive than has been attempted by any other individual of this country, I have too often had occasion to regret the difficulty, and not unfrequent- ly the impossibility of obtaining from my own coun- trymen, information on which I could rely respecting the objects of my pursuit: in these moments of diffi-
I./
OBSERVATIONS. 7
culty, I was compelled to apply for instruction to Eu- ropean writers, whose exertions entitle them to the gratitude of their own country and the confidence of ours — to such men as Marshall, Knight, and Buck- nail, I feel pleasure in acknowledging my obliga- tions ; the former acquired his knowledge from dili- gent inquiry and close observation, the two latter, from the practical management of their own estates, in the most celebrated cider district of England : their information is correct, their remarks are practical, and conveyed in clear and intelligible language; they ought to inspire confidence, and excite imitation on the subject of orchards and cider. The writers of France are almost silent on this subject : in compar- ison with their favourite object, the vineyard, it is by them believed to be of little national importance; they are however full and correct on the management of the garden fruits. These remarks are made with no view but to explain the motives which impelled me to at- tempt, in this country, something which may aid the active and enterprizing spirit of the American cultiva- tor, on subjects but little understood ; and as far as my information extends, but imperfectly discussed in any \vork professedly American.
On a topick which has so often been discussed by men of science and information of other nations, ori- ginality cannot be expected : pretensions to it on the
8 IXTR OD UCTO R Y
part of the writer of these sheets, would probably destroy that confidence which it is his wish to inspire ; — where writers differ, it will be his aim to select the opinions and practice best supported by facts, and the plain principles of common sense: in stating those opinions and facts, he will sometimes adopt the lan- guage of others, in preference to any form of expres- sion he might be able to devise. — As the great ob- ject of the writer is, to be useful to those who require information — it will be his aim to be correct, rather than scientifick, in order that he may be better un- derstood.
r ••-,*-
CLIMATE.
JHAPTER I.
OF THE FJ/TNKSS OF THE CLIMATE OF THE UNITED STATES FOR THE CULTIVATION OF THE APPLE.
It has long been the opinion of accurate judges, that the middle States possess a climate eminently favour- able to the production of the finer liquor and table ap- ples : it will probably be found, that the Mohawk river in New- York, and the James river in Virginia, are the limits of tha t district of country which produces apples of the due degree of richness and flavour for both purposes. II; will not be denied, that apples grow well in the interior and elevated parts of the southern States, as well a; s in warm and favourable exposures in the northern aiud eastern States ; but it is not recol- lected, that any one variety of general reputation has been produced, beyond the limits here assigned for the fine apple country ; That exquisite flavour for which the Newton Pipp in; and Esopus Spitzenberg, are so
1.0 CLIMATE,
mucli admire d, and which has given such high reputa- tion to the cider from the Hewes's Crab, the white Crab, the Grey house, Winesap and Harrison, can only be found within the limits here described : hand- some and fair apples are found growing in the Dis- trict of Maine and Nova- Scotia, but they possess lit- tle more of the characteristick flavour of the finer ap- ples of the middle states, than those produced on the hills of St. Domingo or the plains of Georgia: cold and heat are equally necessary to the production of a fine apple; neither must predominate in too great a degree. It is remarked by Knight in his treatise on the fruits of Hereford, that the flavour of the liquor for which particular orchards in that country are cele- brated, is ascribed to their warm and favourable ex- posure in every instance which had come to his know- ledge. A writer of high reputation in our own coun- try, the late Chancellor Livingston, remarks, that the growth of trees in America compared with Europe, is as five to three ; — this fact will probably account satis- factorily for the revival of the reputation of several En- glish cider fruits, when transplanted to this country under the influence of ^a more genial climate. In trea- ting of this particular subject, it appears to me most correct, to adopt the rule of the sagacious and practi- cal Miller, that, " although Linnaeus has considered the apple, pear and quince, as belonging to one ge- nus, the distinction between them is founded in
CLIMAT'E, 11
lure, and they ought to be treated of separately" — I shall therefore adhere to that arrangement as the most simple and intelligible.
Whether the numerous varieties of apples with which our country abounds, have proceeded from the dissemination of the seeds of apples brought here by our European ancestors, or have been produced by apples cultivated by the Aborigines before the dis- covery of America by the Europeans, is a question about which writers have differed, and will probably continue to differ — my own impressions are favoura- ble to the former opinion as the most correct; as foun- ded on that principle of vegetable nature, which es- tablishes, that varieties have a limit to their duration ; and authorises a belief that none of the Indian orchards which have been discovered in America, are more an- cient than the first settlement of the Europeans on this continent.
The original species of the apple, from which all the existing varieties have been obtained, is believed to be the Crab, or pyrus mains : when and how the various kinds distinguished by an almost infinite di- versity of size, colour, and flavour, have been obtain- ed, are facts which I have never seen explained satis- factorily; they are generally supposed to be the effect of cultivation : — it is sufficient for us to know, that by
12 CLIMATE.
sowing the seeds of cultivated apples, we cannot rely with any degree of certainty on the reproduction of the same kinds, but must depend on artificial modes of continuing the variety we are desirous of cultiva- ting, by means of the operations of ingrafting and inoculation.
MANAGEMENT OF A NVRSERY. 13
C II A P T E R II.
ON THE MANAGEMENT OF A FRUIT NURSERY.
The seeds generally used for this purpose, are ob- tained from the pomace of cider apples — they may be sown in autumn on rich ground, properly prepared by cultivation, and by the destruction of the seeds of weeds, either in broad cast, or in rows, and covered with fine earth; or they may be separated from the pomace, cleaned and dried, and preserved in a tight box or cask to be sown in the spring : the latter mode may be adopted when nurseries are to be established in new or distant situations, the former is more easy and most generally practised.
During the first season, the young trees are to be kept free from weeds, and cultivated with the hoe ; they will be fit for transplanting the following Spring; or as may sometimes be more convenient, in the
1.4 MANAGEMENT
Autumn, after the fall of the leaf. — If natural fruit be the object of the cultivator, attention should be paid to the selection of seedling plants which have leaves large and thick, for such are most likely to produce a good variety of fruit. — Where a species has been ameliorated by cultivation (says Professor Davy) the seeds it affords, other circumstances being similar, produce more perfect and vigorous plants ; and in this way, the great improvements in the production of our fruits seem to have been effected." The same observ- ing writer also remarks " that the seeds of plants ex- alted by cultivation, always furnish large and im- proved varieties, but the flavour, and even the colour of fruit, seems to be a matter of accident : thus a hun- dred seeds of the Golden Pippin, will always pro- duce fine large leaved apple trees, bearing fruit of a considerable size; but the taste and colour of the ap- ples from each will be different, and none will be the same in kind as those of the pippin itself : some will be sweet, some sour, some bitter, some mawkish, some aroniatick ; some yellow, some green, some red, and some streaked; all the apples however, will be much more perfect than those from the seeds of the crab, which produce trees all of the same kind, and all bearing sour and diminutive fruit."
When removed into the nursery, they should be planted in rows four feet asunder, and about twelve
O^1 A NURSERY. 15
or eighteen inches apart in the rows — the soil should be rich, for the vigour of a young tree is one of its most valuable properties ; no cultivation or soil will effectually overcome the want of it : trees will seldom fail, even when removed to a soil of different charac- ter from the nursery wherein they were raised, if they have the benefit of good cultivation and good soil ; these will produce a correspondent effect on the growth of the tree wherever raised : when young trees have been planted two years, they will be fit for in- grafting in the ground ; if the growth be vigorous and the soil rich, this may often be done in one year, but always in the spring : this mode of ingrafting is pre- ferable to all others for its simplicity, economy and certainty : the earth is removed with a hoe about an inch in depth from the stocks, which are then sawed off, so as to leave the top of the stump rather below the level of .the ground around it — the stocks are then split, the cions inserted in the clefts, and the earth drawn up so as to cover the tops of the stocks about one or two inches ; leaving one or two buds of each cion exposed — no composition or clay is neces- sary in this operation, the covering of earth sufficient- ly protects the cions from the air and sun.
The operation of budding is performed in the se- cond growth, from the middle of June to the middle of August, of the second year after transplanting into the
16 MANAGEMENT
nursery ; the stocks are then young and succulent, and the success pretty certain : when the stocks grow large and tall, the operation of budding is more difficult
and uncertain.
\
In four years from the time of planting in the nur- sery, in a good soil, with good cultivation, the trees will have attained the height of from seven to eight feet ; those of vigorous kinds will be taller, and will be fit for transplanting into the orchard. The cultiva- tion of a nursery is effected by ploughing and harrow- ing, each operation twice or thrice in the season, with ploughs and harrows of a small size, with a single horse : — the earth is first thrown from the trees, and then towards them, and the ground is also worked with a hoe between the trees to destroy the weeds ; the more the earth is stirred, and the cleaner the ground is kept, the faster will trees grow in every stage of their progress, from the seedling to the full grown tree.
In pruning trees in the nursery, care should be used not to run them up too high; this weakens the stems, and throws the growth too much into the bran- ches, which must be thinned before their removal, at the risk of checking their growth — as frequently the consequence of the great size of the head, will be an irremediable curve in the stem, while in the nursery.
OF A NURSERY. 17
Great attention is required to keep the roots free from suckers, as neglect on this point will produce in the tree a disposition to generate suckers, which will continue through the subsequent stages of its growth, when removed into the orchard. In taking up the trees from the nursery, no care should he spared to pre- serve the roots uninjured and of a large size : in the early years of my practice in the planting of or- chards, I frequently lost trees of fine and vigorous growth, from the injury sustained by the want of care in digging them up, or as it sometimes happened, in grubbing them up, with the loss of more than half their roots. To persons desirous of possessing fine trees, I would recommend a mode which I have a- dopted to a considerable extent with great success, of transplanting them from the nursery to an interme- diate plantation in the garden or field ; and there cul- tivating them for two or three years, at about four feet apart, planting a hill of potatoes with manure in the space between every four trees, and paying attention during the whole time to the formation of the stems and branches. — This mode will be found to improve the growth of the roots, extending and strengthening the feeding shoots, and ensuring a rapid and vigorous growth when transplanted a second time into the or- chard : the product of the potatoes will repay the ex- pence of manuring and cultivation, four fold.
18
CHAPTER III.
ON INGRAFTING LARGE TREES.
Few men are fortunate enough to possess only the best fruits, or those best adapted to the character of their land : — It frequently is desirable, both for profit and convenience, to change a portion of an orchard after the trees have attained some considerable size : this can be effected by ingrafting the stocks if not too large; in that case, the cions may be inserted in three or four of the limbs ; this multiplies the chances of success, and accelerates the progress of the tree. When trees of six or eight years old are ingrafted with cions from bearing trees, their growth will not be retarded more than two or three years, frequently not one : the cions should be cut in February, and placed in the earth with the upper ends uncovered, and in a cold situation, on the shady side of a fence or building, to check the vegetation until the proper sea- son for ingrafting, which will be at the time when the sap begins to flow vigorously.
INGRAFTING. 19
The cions should be of the growth of the preceding year, cut from healthy bearing trees ; they should be kept from water, which, by saturating the sap ves- sels, would prevent their imbibing the sap of the stocks into which they may be inserted. The usual cover for protecting the cions, is clay well tempered, and mixed with horse dung; an excellent substitute, which may be kept ready for use when a little soften- ed by heat, is a mixture of equal parts of tallow, bees-wax and rosin, spread on strips of linen or pa- per six inches long and about two inches wide ; one of these strips must be wrapped round each stock, so as completely to cover the fissure at the sides and in the end ; this operation is neater than the mode usually adopted in this country, it is more convenient to the amateur of fine fruit, requiring but a few minutes pre- paration by warming the vessel, in which it should al- ways be preserved in readiness for use ; it is much less disagreeable than clay, in the cold weather which sometimes prevails in the season of ingrafting ; and if properly performed, is attended with equal success. As the graft enlarges, the bandage will gradually distend, till it decays and falls off; in the mean time, serving to protect the more delicate kinds of fruit against the decomposition or cracking of the clay, by the severity of the frost, or the heat of the sun.
20 STOCKS.
CHAPTER IV
ON STOCKS.
It is the opinion of the most judicious writers on the subject of Fruit trees,that the character of stocks has no influence on the consistence or flavour of the fruit ; the office of the stock is supposed to be sub- servient to the branches : vigour and hardiness are the properties to be sought for in stocks ; most of our fine cider apples possess this quality in an eminent de- gree; none more so than the Hewes's Virginia crab, and the Harrison and Campfield apples of New- Jer- sey. Home growths of the apple are spreading both in the branches and roots, others send up straight branches, and have roots striking deep into the earth : consequently, the former are best adapted to shallow, the latter to deep soils.
All stocks shciild be raised from seeds, and ne- ver from suckers $ a practice which cannot be too se-
STOCKS. 21
verely condemned : it will inevitably produce trees disposed to generate suckers, which impoverish the parent tree, and are unsightly and troublesome in grounds ; and if the theory be correct, as I believe it to be, that varieties have their respective periods of duration, after which they languish and decline ; trees raised from suckers will be found to possess the defects of the parent tree, of which they are the offspring.
22 #EW VARIETIES.
CHAPTER V.
ON THE PROPAGATION OF NEW VARIETIES,
On tins head, we are indebted to the accurate ob- servation of Mr. Knight, for a curious discovery in the natural history of fruit trees : each blossom of the apple, contains about twenty male and five female parts — a few days before the expansion of the blos- soms, he opened the petals and destroyed all the males, leaving the females uninjured : when the blos- soms were fully expanded, he impregnated them with farina taken from another tree with which he wished to cross the kind — all the impregnated fruits grew rapidly, some of the products partook of the proper- ties of the male, others of the female parent ; and in some, both were blended : 1 have seen an exemplifi- cation of this principle of nature exhibited, in the mix- ture of the properties of a Newton Pippin and a Rus- seting, from the accidental intermingling of the bran- ches of two trees growing in an orchard at Trenton
NEW VARIETIES. 23
in this state: one end of each apple was strongly marked, externally, by the character of the Russet parent, the other equally resembled the Pippin — the flavour and juice of each end corresponded exactly with its external appearance. It is highly probable, that by this operation of nature, our orchards are con- tinually producing new varieties, in form, colour and flavour.
I have somewhere met with an extract from an En- glish publication, in which it is stated, that an apple has been obtained from crossing the Siberian crab, remarkable for hardiness, with the Lulham Green, the product of which exceeds in flavour and strength, all cider apples known in that country.
£4 DURATION OF
CHAPTER VI.
ON THE DURATION OF PARTICULAR VARIETIES.
Writers of the highest reputation concur in the opin- ion, that the existence of every variety is limited to a certain period: no kind of apple now cultivated, is supposed to be more than two hundred years old — this term does not exceed the age of a healthy tree. It is the opinion of Mr. Knight, that all plants of this description, however they may be propagated, partake of the same life in some degree, although not affected by any incidental injuries to the parent after they are separated from it: the duration of varieties may be lengthened considerably by the influence of warmer climates, for all the old kinds succeed best in warm
situations.
»,
The Stire apple of Hereford in England, is suppo- sed to have long passed the zenith of its perfection.
PARTICULAR VARIE7UES. 25
and to be rapidly declining there ; yet in the growth and vigour of at least one hundred of these trees plant- ed in my orchards, there appears to be no deficiency; on the contrary, they attract the notice of all who see. them, for the extraordinary luxuriance, as well as beauty of their growth. The soil is a light but rich sandy loam, such as the English writers describe as best adapted to the cultivation of this apple.
26 Off THE SAP.
CHAPTER VII.
ON THE SAP.
We are informed by the intelligent Mr. Knight, who has with his usual accuracy investigated, in the economy of the apple tree, all the operations of this vi- tal fluid, that it is absorbed from the earth by the bark of the roots : that it ascends through the alburnum or sapwood of the root and trunk, and through this substance, and not through the bark, it is in the Spring conveyed to those buds which produce the annual shoots of the following summer.
The sap is received by another species of vessel in the buds and annual shoots ; and is impelled forward into the leaves by a new agent; when in the leaves, it is exposed to the air and light, and a decomposition takes place of some parts of the water it contains. — It is probable that new combinations here take place, into which the matter of light and heat may enter. The
f '•
ON THE SAP. 27
sap is returned from the leaf through other vessels, into the inner bark; and as it passes downward, deposits the new matter which annually forms the branches, the trunk? and tfee roots.
28 INOCULATION.
CHAPTER VIII.
ON INOCULATION, OR BUDDING.
In the first volume of the transactions of the London Horticultural society, the following improved mode of inoculation is described by Mr. Knight. In the month of June, when the buds are in a proper state, the oper- ation is performed by employing two distinct ligatures to hold the buds in their places — one ligature is first placed above the bud inserted, and upon the transverse section through the bark, the other, the only office of which is to secure the bud, is applied in the usual way : as soon as the buds have attached themselves, the lower ligatures are taken off, but the others are suffered to remain — the passage of the sap upwards, is in consequence much obstructed, and the inserted buds begin to vegetate strongly in July. — When these afford shoots about four inches long, the upper liga- tures are taken off, to permit the excess of sap to pass on, the wood ripens well, and affords blossoms some- times for the succeeding Spring.
INOCULATION. 29
It will be perceived, that instead of tbe usual mode of budding, after tbe commencement of tbe Autumnal flow of sap, and keeping the bud without shooting un- til the following Spring, when the top of the stock is cut off — this improved mode gains a season in point of maturity, if not of growth, and has the effect of in- grafting the preceding spring, in all cases where the bud sprouts in the proper time to form a strong shoot, capable of sustaining, without injury, the frost of the ensuing winter.
39 SITUATION Of
CHAPTER IX.
ON THE SITUATION OF ORCHARDS.
A south east aspect, which admits the influence of the early morning Sun, and is protected from the perni- cious effects of northerly winds, will be found the best site for an orchard. The situation should he neither too high nor too low* Rich strong loams are the fit- est for the apple — a portion of calcareous matter mix- ed, either naturally or artificially with the soil, will be found useful, probably by its serving to correct the austerity, or to neutralize the acidity of many cider ap- ples. All dry rich lands will produce flourishing apple trees — in very wet, or very sandy land, their duration will be shorter ; and the flavour of some apples will be found higher in strong than light soils : the Newton pippin is, unquestionably, a more highly flavoured fruit when produced on a stiff soil ; while the Bell- flower, the next in estimation as a dessert apple, at- tains its greatest perfection in both size and flavour, on rich light soils.
ORCHARDS. 31
It is probable, that the celebrity of many orchards depends more on their exposure, and on the selection of fine varieties of fruit, than on any peculiarity of soil : as a rule for judging of the fitness of a soil for an or- chard, it will generally be found safe to take that which will produce fine wheat and clover, with as much of a south, or south east aspect, as can be had : the flavour of apples will be found, probably, to de- pend on the goodness of the soil and aspect combined : many orchards flourish for a few years, but decline as soon as the roots penetrate the lower strata of the earth : a cold clay, or a quicksand, are frequently the basis of light soils; such land, however improved by manure or cultivation, can never be made fit for an orchard.
Blowing sands, when bottomed on a dry substratum, and aided by marie or meadow mud, will be found capable of producing very fine apple- trees : — good cultivation, and a system of high manuring, will al- ways remunerate the proprietor of an orchard, except it be planted on a quicksand, or cold clay ; in such soils, no management can prevent an early decay. One of the most thrifty orchards I possess, was plan- ted on a blowing sand, on which 1 carted three thou- sand loads of mud on ten acres, at an expense of about twenty-five dollars per acre, exclusive of much other manure: on this land I have raised good wheat and
32 SITUATION.
clover — of five rows of the winesap apple planted on itj upon the summit of a sandy knoll, eight years ago^ not one has died out of near a hundred trees ; all abun- dant bearers of large and fair apples.
CULTIVATION OF ORCHARDS. S3-
CHAPTER X
••#•<
ON THE PLANTING AND CULTIVATION OF ORCHARDS.
The first thing to be determined upon in the plan- ting of an orchard, is the proper distance of the trees: if a mere fruit plantation be the object, the distance may be small — if the cultivation of grain and grass be in view, the space between the trees must be wider : at thirty feet apart, an acre will contain forty-eight trees; at thirty-five feet, thirty-five trees; at forty feet, twenty-seven trees ; and at fifty feet, about eighteen to the acre — these are the usual distances. In my own plantations, I have adopted the various distances ac- cording to the depth and character of the soil; about two thirds of the ground, comprizing about one hundred acres, are planted at 50 feet; on the remaining fifty acres, I have tried 30, 35, and 40 feet; and as far as could be conveniently done, I have planted the trees of smallest growth on the lightest soil: taking every
34 CULTIVATION OF
circumstance into consideration, it will probably be found, that forty feet is the most eligible distance for a farm orchard. — It will admit sufficient sun and air, in our dry and warm climate ; and until the trees shall l>e fully grown, will allow of a profitable application of the ground to the cultivation of grain and grass.
Much trouble will be saved, and much accuracy in planting will be ensured, by marking the sites of trees by stakes, previous to digging the holes. In shallow soils, I would recommend making the holes of the depth of two spits of earth, scattering the lower spit at some distance ; and supplying its place by an e- qual quantity of the neighbouring surface earth— the depth of the hole, must depend on that of the sub- soil.
An eligible mode, which I have practiced with suc- cess in a large portion of my orchards, on the lighter soils, is to supply the place of the stratum of poor earth, by one or two loads of meadow mud, ditch banks, or good surface soil, laid round each tree after planting ; ploughing the ground for a fallow crop the next spring, when the mud has become completely pulverized by the frost: the size of the hole should be sufficiently large to admit a spade handle, when laid horizontally in the bottom ; affording ample space for the expan- sion of the roots in loose rich earth. Well digested
ORCHARDS. 35
comport is useful round newly planted trees, in stiff or cold soils — both lime, and fresh stable manure, I have found prejudicial in the^ dry and hot weather of sum- mer; the latter substance is also frequently a cover for moles and field mice, which are extremely injurious in winter, to trees of even six or eight years old in light soils. I have found great benefit from the application of every kind of manure on the surface, and mixing it gradually by cultivation with the soil, as the best secu- rity against drought in summer, and vermin in winter.
The proper season for planting, will be found to depend on a variety of circumstances — in light soils, the winter settles the earth round the roots, and best secures them against the drought of the following sea- son— it is a time of leisure to the farmer, and affords an early selection of trees from the nursery. In stiff or wet soils, I should give a preference to spring plant- ing, other circumstances being equal — I have planted at both seasons, and have generally found that care & attention ensured a correspondent success in the growth of my trees. In whatever season an orchard may be planted, too much attention cannot be given to extend the roots in every direction; to cut off all wounded parts, and more especially, not to plant too deep; this I believe is the common error of inexperienced planters : as a general rule, I would recommend that the tree be placed in the orchard with about thre&
se CULTIVATION OF
inches of earth over the upper tier of roots, which will make it about two inches deeper than it stood in the nursery ; that the tree, after being partially covered, should be well shaken, to admit the liner particles of the earth among the fibrous roots, and that it be well settled, by treading the earth around it— with these pre- cautions, I have never found the necessity of stakes. The tops of young trees should never be shortened, lest it should produce a growth of suckers : I would recommend in preference, that they be thinned, if found too heavy : if the trees have been long out of the ground, and the roots have become shrivelled at the time of planting, the labour of pouring a pail full of water round each tree, will be amply repaid in the success it will ensure in their growth.
The looser the ground is kept for the first, and in- deed for several succeeding years, the more certain and more vigorous will be the growth of the orchard — in the luxuriance and colour of the foliage of contig- uous plantations, I have found every stage of cultiva- tion strongly marked : those orchards which have been two years under cultivation, exhibit a striking su- periority over those which have been but one year un- der the plough ; while these, in their turn, surpass the fields in clover or in grain, both in the quantity and size of the fruit: when clover is sown in young orchards, I have been in the habit of digging the earth for about
ORCHARDS. 37
three feet, at the root of each tree : A man will dig round one hundred trees in a day; the trilling loss of grass and labour, will be fully remunerated by the im- proved vigour of the tree. When the ground can be spared from cropping, four or five furrows on each side of a row, will be found a most eligible mode of promoting the growth of a young orchard.
All fallow crops are most favourable to the growth of orchards, at every early stage of their cultivation — iridian corn, potatoes and vines, are preferable to oats or barley; and these again are more favorable than winter grain : Buckwheat is among the most beneficial crops for the promotion of the autumnal growth of trees — Clover is by many farmers believed to be inju- rious to young trees ; its tendency to check the growth of trees will be found, I believe, to be in proportion to the air and moisture which its greater or less vigorous growth may keep from the roots ; light and heat, ap- pear as necessary to the roots as to the branches of trees — clover, while it occupies the ground, must pre- vent cultivation ; so far I apprehend it will be found pernicious, but probably not in a greater degree than any other luxuriant and deeply rooted species of grass, absorbing the moisture, and exhausting the strength of the soil which covers the roots of small trees. In the ar- rangement of an orchard, both convenience and beauty will result from planting each kind in distinct contigu-
38 . CULTIVATION 0*'
ous rows. Some cultivators pay particular attention to continue in the orchard the aspect the tree main- tained in the nursery : I have sometimes adopted the practice, without much confidence in its efficacy; nor can I think it probable, that trees growing in close rows, not much exposed, in the nursery, can by any habit so limited in its duration, be affected by any permanent contraction or rigidity of the bark, or sap vessels, which are the only effects I have ever heard ascribed to the influence of aspect, on the stems of young trees.
The prevalent winds of our climate, are from the north-west : in light soils, their violence will sometimes give an inclination to newly planted trees to the south east: this may easily be remedied by setting up the trees while young; and when they have attained a large growth, it may be overcome in a great degree, by cutting off the leaning branches, and by freely pru- ning the leeward side of the tree.
Moss is a plant produced by poverty and neglect; it is very prejudicial to trees, and should be care- fully removed : this can be readily done, by rubbing the trees in damp weather with a bone, or the back of a knife ; good cultivation will generally prevent the growth of moss — white- washing the stem, not only cleanses the tree of moss, but destroys many kinds of
ORCHARDS. £9
lice very injurious to fruit trees; it is followed by a cleanliness in the bark after it has been dissolved by rain, and promotes the health and vigour of the tree whenever applied.
40 PRUJVIA'G OF
CHAPTER XI.
1 -v.c- •
ON PRUNING OF ORCHARDS.
There is no branch of the management of orchards less understood, or more unskilfully performed, than the operation of pruning: a belief of its necessity is so general, that even the most careless will seldom omit it — such however, is the want of skill in many of the operators, that total neglect would be less prejudici- al, than their performance of it. If judiciously done, pruning promotes health and early fruitfulness : and will continue a tree in vigour, long after the common period of its duration. Nothing has contributed more to the imperfect knowledge of this operation, than the wordy and unintelligible systems which have been published respecting it : in a mere practical system, it is unnecessary to lay much stress on wood branches and fruit branches; which, however well understood by an observing intelligent gardener, can scarcely be comprehended by the labourer, employed in the busi-
ORCHARDS. 41
ness of pruning an orchard — from the rapidity of ve- getation, which is generally ascribed to the nature of our climate, excessive priming is very apt to generate an infinite number of suckers from the limbs of apple trees; which, if suffered to grow, are more injurious to the production of fruit, than the woody branches which are removed : our great heat, and dry atmos- phere, render close pruning less necessary here than in England, whence we derive most of our instruction on this point. A good general rule is, never to shorten the branches, unless to improve the figure of the tree; and then to take them off at the separation, very close, so that the wound may heal well & soon : the branches should shoot as much as possible in increas- ing distances, as they proceed from the common cen- tre, inclining a little upwards, by which means the sap will be more evenly impelled, and better distrib- uted : the ranges should not approach too near to each other ; for the admission of the rays of the sun is neces- sary to the production and perfect maturity of fine flav- oured fruit — in cutting off a branch, it should be done as close as possible, never leaving a stump, for the bark cannot grow over it, and disease in the wood will inevitably follow. If the wound produced by the se- paration be very large, cover it with tar or thick paint; if small, fresh cow dung will be the best plaister : I have healed very large wounds from the gnawing of calves, horses and sheep, by a liberal applica-
42 PKUJMVG Of
\
tion of this plaister, secured by a bandage of paper or linen.
When trees are much pruned, they are apt to throw out numerous suckers from the boughs in the follow- ing summer; these should be rubbed off when they first appear, or they may easily be broken off while young and brittle — cutting is apt to increase their num- ber. Trees differ much in their form, and require very different treatment in pruning ; it may not be necessa- ry in our warm climate to trim quite so close as in England, but great care should be observed to take off every limb which crosses another, or is likely so to do at a future time : those who can conveniently do it, will find a benefit from forming the heads of their trees in the nursery, the year before they remove then! —when transplanted, they will thrive more rapidly from not having been pruned at the time of removal, which in some measure exhausts and weakens the tree : I have been latterly in the habit of giving the principal pruning to my orchards, after they have been planted out about five or six years ; their growth, with proper cultivation, is then so vigorous, as to permit any natural defects in their forms to be corrected with safe- ty, by free pruning, and forming their branches : the peculiarity of growth which characterizes each kind is then visible, and uniformity of shape may be more easily attained,
QRCHARDS. 43
Apple trees should be so formed, as to allow a man and horse to pass under them in ploughing ; this el- evation of the branches, while it protects them from cattle, opens the ground to the salutary influence of the sun, on the crops of grain and grass.
No error is more universal, than an anxiety for ear- ly productiveness in an orchard ; it is generally obtain- ed at the expense of much eventual profit, and by a great diminution of the size and vigour of the trees ; believing early fecundity to be injurious to the vigour and perfection of plants, I am always attentive to pluck from the trees these evidences of early maturity, in the first stages of their existence.
It was a common practice, some years since, to apply Mr. Forsytes celebrated composition to large wounds produced by pruning : that novelty, like many others, had its day among us ; and has finally lost its popular- ity, from a general belief of its inefficacy — Mr. Forsyth at a later period announced, as anewr discovery, what had been long known in this part of our country ; that an application of cow dung and urine, was more efficacious in healing the wounds of trees than his plaister, even in the moist climate of England : In America, our winter frosts decompose it, and our summer heats dry it up so completely, as to render it useless for the purposes intended.
44 CATERPILLARS.
CHAPTER XII.
OF THE CATERPILLAR.
This is one of the worst enemies to an orchard, when neglected ; but easily destroyed with a lit- tle attention. In the spring, when the nests are small, and the insects young and tender ; they never venture abroad in the early part of the day, when the dew is on the trees, or in bad weather ; they may then be ef- fectually destroyed by crushing them in the nest: this attention continued for a short time every spring, will destroy those in existence, and will prevent their in- crease in future years — if left till grown strong, they wander from their nests, and cannot be effectually overcome without great trouble and expense.
•• , EXPERIMENTS. 45
CHAPTER XIII.
EXPERIMENTS ON ORCHARDS, TO ASCER- TAIN THE BEST MODE OF PLANTING AND CULTIVATING.
EXPERIMENT NO. 1.
In the fall of 1794, I commenced the plantation of an orchard, which I continued for tAVO succeeding Au- tumns— the soil loamy, and naturally pretty strong; the aspect favourable — the distance fifty feet. Having no experience, and but little correct information, (for at that time a young orchard was a novelty in my neigh- bourhood,) the holes were dug deep and narrow, under an erroneous belief of this being necessary to support the trees : The ground was for several years kept in clover, and part of it being rather stiff, the natural green grass prevailed so much, as to injure the trees extremely. The trees grew slowly — many of them have been taken up, after remaining in a feeble, stunt-
6
46 EXPERIMENTS
ed state, eight, nine, and ten years ; and replaced by others planted in large and shallower holes ; the latter plantations grow much faster than the former. A few years ago, I began to dig around the trees, circles of four to six feet in diameter ; and the last summer, after mowing the first crop, I had five furrows ploughed on each side the rows^ which appears to have improved them; the whole orchard, of about 340 trees on 19 acres, now looks well, and as I shall cultivate the ground in corn the following season, 1808, I have now the most favourable expectations of their contin- uing to thrive.
This orchard is now (1816) in high order, and is improving yearly, under the quinquennial rotation of crops which I have adopted on my farms — neverthe- less, there is a decided inferiority in a few acres which were the site of an antient orchard — notwithstanding the rows of my young orchard occupied the middle space, and did not approach the roots of the old trees, which have many years been cut down, and are now entirely decayed.
EXPERIMENT NO. g.
In November 1802, 1 began an orchard adjoining to No. 1; which, in the two following autumns, I en-
ON ORCHARDS. 47
larged to £93 trees, at 50 feet apart, on 17 acres — These trees were large and vigorous — I had them topped when they were planted out ; I believe they were hurt by the operation. From several experi- mpnts made with large trees, I would prefer the lop- ping in the spring, but would recommend at all times thinning the branches, in preference to shortening them: many of these trees were injured, by cutting the annual shoots for the purpose of grafting, being new and rare varieties ; this visibly checked the growth, and in several instances proved fatal to the trees — the holes were dug large, and the ground around the trees was manured highly with stable dung, during the fol- lowing winter. The field, being in clover, remained uncultivated for two years — the drought during those two years killed many of the trees, and the field mice, which found a comfortable winter shelter under the manure, killed many more : the orchard did not flour- ish, in a manner which the goodness of the ground, and my great care led me to expect; I determined to plough it thoroughly, and to break in upon my course of crops, for the purpose of recovering the trees by cultivation. The event fully answered my wishes ; the trees flourish with uncommon vigour, and at present exhibit a promising appearance, being completely es- tablished and out of danger : this orchard is now, 1816, becoming very productive*
48 EXPERIMENTS
EXPERIMENT NO. 3.
In the fall of 1803, 1 planted 45 trees in a lot ad- joining to No. 2, distances 50 feet: the trees were not so large as the others, but the ground being un- der constant cultivation, they grew rapidly ; only one of them died the first season — the drought of the follow- ing summer, which proved so injurious to their neigh- bours in the clover ground, did not injure them. It was my observation on the effect produced by culti- vation on the growth of these trees, that first led me to change the mode of treating my young orchards — 'his orchard (in 1816) continues to exhibit the com- parative superiority, which early and constant culti- vation gave it over the adjoining ones ; it is now un- commonly flourishing aud productive.
EXPERIMENT NO. 4.
In November 1804, 1 planted 484 trees on 10 acres of light sandy loam, which had been sown with clover after manuring with ashes ; and had then been two years without ploughing. The holes were wide, two spits deep, the lowest spit thrown away, and its place supplied by compost manure, made principally of sta- ble dung and river mud, with a portion of lime : about
.r • "'."
QjV ORCHARDS. 49
a wagon load of this mixture was applied to six trees ; in some rows it was mixed in the holes with the earth in planting ; in others it was thrown around the tree on the surface, after planting : the ground remain- ed in clover, unploughed, and undug the following year — the trees put out well the first spring, but the drought of the succeeding summer prevented their growth ; those which did not perish, were nearly sta- tionary : I replaced 130 the next fall, since which I have replanted nearly one third more — for the last two years I have cultivated the ground with corn, by which the surviving trees have been restored, and to- gether with the replanted ones, at present exhibit an uniform and vigorous appearance, promising, in eve- ry respect, to be a fine orchard.
In this lot was planted a nursery of young apple trees ; the orchard trees were planted among them, in- tended to remain there : this part was under constant cultivation — it contained 16 of the permanent trees, which were manured as the other part of the orchard. Not one of these 16 died — all of them have grown far beyond the others — which effect I attribute to cul- tivation alone. The above experiment was recorded in 1807 — it is now, in 1816, connected with No. 5, and exhibits a regular and beautiful orchard of 800 trees on 16 and a half acres, at 30 feet apart: the soil is light, I therefore planted the trees near; as they
50 EXPERIMENTS
would not in such a soil attain the size that they would grow to on stronger land.
EXPERIMENT NO. 5.
In November 1805, I planted 311 trees adjoining to no. 4, at 30 feet apart. The ground had previously been in corn — the holes were prepared in the same manner — many of the trees were large, had been trans- planted a second time into a rich strong soil. I mixed no stable dung with the compost, which was made of river mud, ashes, and some lime ; this I put round the trees on the surface, a wagon load to ten trees — although corn is generally thought an exhausting crop, I continued it under that culture for three successive years, except a part, which, during the same time, has been occupied as a vine and garden patch. These trees have grown with a vigour which I never saw equalled : in two years but one has died, and that has been recently destroyed by the ground mice : the orchard is at this time allowed to be the handsomest in the neighbourhood — the constant cultivation, and the quality of the manure, have in my opinion, united to produce the flourishing state of these trees — I cannot discover any difference between the trees transplanted once and twice, in this or any other of my plantations, where the sizes were originally the same. In
ON ORCHARDS. 51
this orchard is becoming productive — the vigorous growth of the trees retarded their bearing, until this year,
EXPKRIMENT NO. 6.
In November 1805, at the same time with the prece- ding experiment, No. 5 ; I planted 252 trees adjoining to No. 3, on a corn fallow, the holes prepared in the same manner, 50 feet apart. The trees were partly transplanted twice : I applied stable manure, which had been hauled out the preceding Spring, in about the proportion of one load to eight or ten trees ; the ground had been highly manured with ashes on the corn, about 250 bushels per acre: it was the next Spring sown with oats ; they grew finely, and the trees put out well, and for some time flourished; but as the season was uncommonly dry, the oats by their growth exhausted the moisture from the earth, which had not that season been dug around the trees ; they withered, and by the time the oats were ripe, 40 of them had perished. As soon as the oats were cut, I had the ground ploughed ; this stopped the further destruction of the trees — those which had not perished began to recover, and in the following Autumn, which was very moist, shot out new and vigorous shoots. The trees replanted, and the survivors of the original plantation, were dug twice last season (1807) the ground having
52 EXPERIMENTS
been sown with \vlieat in 1806, and clover in 1807; they generally look well, but in no degree comparable to those planted at the same time in No. 5 — the differ- ence, I ascribe in part to the dung, and tbe want of cultivation in the same degree with No. 5, and some- what to the excessive dressing of ashes in a remarka- bly dry season — it is now, 1816, very flourishing and productive.
EXPERIMENT NO. 7.
In the latter end of October 1806, 1 planted part of an orchard adjoining to No. 6, of 210 trees 50 feet apart, which I completed in December following. The ground had been planted in corn, and was preparing for oats, wheat and clover, the same as the adjoining lot mentioned in No. 6, and pretty much in the same order : the trees were manured also with stable dung, hauled out the preceding spring, and applied in the proportion of a load to eight or ten trees. In March 1807? the ground was sown with oats ; the trees were all dug in May ; those planted in December all grew well, but not equal to those growing in corn ground, whilst of those planted in October, a large number perished; many never put out, which I ascribe to their being taken up before the fall growth was finished — this was particularly observable in the Hewes's Crabs
ON ORCHARDS. 53
and Oampfields, which grow later in Autumn than most other apple trees. Some kinds viz. the Holland pippin and American nonpareils, did not suffer at all — the Jersey greenings, were among those which suffered most. The comparative inferiority of stahle dung as a manure for apple trees, was very visible in this plantation.
In 1816, this orchard has grown very finely : the trees are large, and have borne abundantly for the first time ; which has arisen from the great vigour of their growth, retarding the fruitfulness of the trees, until they had attained to a considerable size.
EXPERIMENT NO. 8.
In the end of October 1806, the same day with the preceding experiment, 1 planted at about fifty feet apart, 180 apple trees, on a lot ploughed the preceding spring, but not sowed, adjoining to Nos. 2 and 3. The holes were dug, and the ground manured after plant- ing with stable dung, in the same manner as No. 7 — the soil much lighter: in the Spring of 1807, the field was manured with ashes and planted in corn — forty of the trees had been brought from a distant nursery, of which the soil was so stiff, that many of the roots were much injured, and all of them shortened by dig-
54 EXPERIMEWS
ging, or rather grubbing them, to such a degree, that I had much doubt of their succeeding in the light soil in which I planted them. Notwithstanding these ob- stacles to their success both from situation and season, the trees have generally grown well, except those which have been destroyed by the mice : the cultiva- tion with corn is the circumstance to which I attribute their success — the difference between dung and the compost of mud &c. is also very discoverable in this experiment
EXPERIMENT NO. 9.
In November 1807, T planted 483 trees at 35 feet apart, on a light sandy soil — the holes dug as usual, 2 spits deep, four feet wide, the lower spit thrown a- way. To all the trees when planted, mud was ap- plied in great quantity, either in its simple state, or mixed with dung, ashes, or lime in compost: In the course of the following winter, and at other times since, several loads of mud have been hauled to each tree — the effect has been in proportion to the quanti- ty used, and the orchard now, in 1816, exhibits the most satisfactory evidence of the efficacy of mud on sandy land. The Winesaps and English S tires in this orchard, can hardly be surpassed for vigour of growth, or beauty of form — the former already bear most abundantly, although but nine years old.
O.Y ORCHARDS. 55
EXPERIMENT NO- 10.
On the 1st, of December, 1808, I planted 475 trees at 30 feet apart, on 10 acres of light sandy loam; in some parts, the land was hilly, and the sand actually blowing ; I covered the soil with three hundred loads of mud per acre — the trees were planted in large holes, filled up with surface earth, and covered with mud — I have never had a more thrifty, handsome, or success- ful plantation. On the summit of the hill, there were five rows of Winesaps, containing 93 trees ; not one of which has ever died in eight years — they have borne well for the two last years. On this ground I have put ashes and stable manure, and have raised pretty good crops of wheat and clover : the situation is fine for an orchard, exposed to the South and East; and from the present appearance, it promises to equal my plan- tations on much stronger soils — it is probable however, that when the roots strike into the lower strata of earth, the difference of vigour and size will be perceptible, in favour of the orchards growing on richer and deeper soils.
EXPERIMENT NO. 11. November 1st, 1810, 1 planted 303 trees on 11 acres
56 EXPERIMENTS
of ground, at 30 feet apart ; the site of an old orchard of ISO trees of indifferent summer fruit, planted at 60 feet distance. I wished to make an experiment, to try the fitness of the scite of an old orchard for a new plantation of apple-trees. In some instances, the young trees came near the stumps of the old trees — I dug out the old earth and filled the holes, which were deep and wide, with surface earth and mud — I have since hauled mud round the trees, and over the whole sur- face, probably two hundred loads per acre; the orchard thrives well, but not equal to the adjoining lots, parts of which were planted the same season. From the result of part of my experiment number one, and from this confirmation of that result, I am satisfied with the soundness of the prevailing opinion, against the sites of old orchards for new plantations. Some parts of this orchard have a soil of considerable richness : the greater part is planted with Hewes's crab, unquestion- ably the hardiest, and one of the most vigorous of our native apples — nevertheless, the contrast with or- chards on both sides of it, is so striking, as to demon- strate the comparative unfitness of the soil for the pur- poses of a new plantation.
This remark however ought not to be applied to the spots where young trees, or those even of middling age, have grown — in filling up vacancies in growing orchards, the deterioration of soil produced by the
OJ\T ORCHARDS. 57
growth of a tree for fifteen or twenty years, cannot be sufficient to injure one replanted in the same spot — on the contrary, the digging deep, and manuring the earth for the first tree, often renders the spot more eligible for a second, or third.
The preceding experiments were undertaken with a view to ascertain the best mode of planting and cul- tivating orchards. If my judgment does not deceive me? I think they will be found satisfactorily to prove the utility of cultivation to the promotion of the growth of an orchard ; that by the aid of good cultivation, and the application of proper manures, orchards will flourish in any soil sufficiently dry; and that what is usually denominated the quinquennial rotation of crops, and is now practised almost universally by good farmers in the middle states affords a degree of cul- tivation, sufficient to ensure the due degree of vigour and productiveness to apple trees.
53 MANAGEMENT
CHAPTER XIV,
ON THE PROPERTIES AND MANAGEMENT OF CIDER.
This is unquestionably, the most difficult branch of the business of an Orchardist; and that on which the success of his plans must chiefly depend. It in- volves some principles of chymical science, not easily comprehended or explained by men of common educa- tion, yet necessary to be known to every cultivator of orchards, who aims at any degree of perfection, in the selection of his fruits, or the management of his liquor. In the explanation which I shall attempt of these rules of the art of cider making, with their principles and details, I shall avail myself of the opinions, and some- times of the language, of men of high reputation and great skill, in preference to any exposition of what might be offered as the result of my own practice and experience. Those respectable writers, have been my instructors in what may be properly denominated the?
OF CIDER. 59
mysteries of the art; I can therefore confidently re- commend to others their rules of practice, as tested and confirmed by my own experience.
The properties of a cider and table apple are very different, although sometimes combined in the same apple : toughness, dryness, a fibrous flesh, and astrin- gency, are all good properties in a cider apple — yellow flesh indicates richness and strength — the heavier the must, the stronger the cider — in the Vandervere ap- ple, the must is eleven penny weight in the pint heavier than rain water — in the Coopers russeting, the hea- viest must we know of, it is twenty four penny weight in the pint heavier. All cider apples should ripen as late as the first of November, and not later, to prevent the expense of housing — if it be necessary to house them, it will be of great importance that they possess the property of keeping without rotting. The merit of cider, depends much on the proper separation of the fruits — those whose rinds and pulp are tinged with green, are inferior to those tinged with yellow, and should not be mixed together.
Apples which fall fully ripe, make better cider than those which are shaken — they should all be kept till perfectly mellow : the strength and flavour of cider are increased, by keeping the fruit under cover before it is ground ; but unless exposed to a current of air,
Si) MANAGEMENT
and spread thin, it will contract an unpleasant smell which will affect the taste of the cider — much water is ahsorbed in wet weather — as the fruit becomes mellow, the juice will be higher flavoured, but will lessen in quantity. The flavour is supposed to in- crease, as long as the fruit continues to acquire a deep- er shade of yellow, without decaying — all decayed fruit should be carefully picked out before grinding : apples not ripe at the same time, should never be mix ed : but three kinds, one of which possesses flavour, another richness, and a third astringency, may possi- bly be found to improve each other: the finest liquor I ever have seen, was made from the crab, with a a small portion of the Harrison apple of Newark, and the Winesap of West- Jersey. The practice of mixing different varieties may often be found eligible, for it will be more easy to find the requisite quantity of richness and flavour in two kinds of fruit, than in one; it is a fact generally understood, that ciders from mix- ed fruits, are found to succeed with greater certainty, than those made from one kind — although this prac- tice would deprive the dealer of certainty in the qual- ity of his liquor, and ought not therefore to be recom- mended for general adoption, yet it is worthy the at- tention, of an admirer of fine liquor, when providing for his own consumption.
The fruit, in grinding, should be reduced as nearly
OF CIDER. 61
as possible to an uniform mass — the advantage which cider receives from the perfect grinding of the rind and seed are well known, but not so well understood. By the mechanical operation of the nuts, the various fluids which occupy the vessels of the fruit, are min- gled with the juices of the rind and seeds, and with the macerated substance of the cells themselves.
If the juice of an apple be extracted without bruis- ing the fruit, it will be found thin and defective in rich- ness, compared to the juice of the same apple, extract- ed after it has been some time exposed in a bruised state, to the influence of the air and light ; it then be- comes deeply tinged, less fluid, and very rich: in the former state, it apparently contained but little sugar; in the latter, a great quantity; much of which has probably been generated since the fruit became brui- sed ; though it may be difficult to explain satisfac- torily, the means by which this effect was produced. The component parts of sugar are known to be vital air, inflammable air, and charcoal ; the two latter sub- stances are evidently component parts of the apple ; and it is probable, that during the process of grinding, they may absorb and combine with a portion of the vital air of the atmosphere: In the operation of grinding slowly, the liquor acquires good qualities •that it did not before possess.
8
62 MANAGEMENT
In making cider from almost every fine apple, the liquor becomes more saccharine and improved, by the pomace remaining twenty four hours in the vat, pre- vious to being pressed ; to this the must of the Hewes's crab is an exception ; it always losing part of its delicacy and disposition to become fine, if not immediately separated from the pulp.
It is a generally received opinion, that the middle running of a pressing makes the finest liquor; the first third will be found to contain most saccharine particles and less purity, requiring more fermentation ; in the last running, there will be greater purity, but the sac- charine part will be considerably diminished ; the mid- dle running will be found to combine strength and purity in the highest degree.
The fermentation of liquors has been divided into three stages ; the vinous, the acetous, and the putre- factive : the first takes place only in bodies containing a considerable portion of sugar, and is always atten- ded with the decomposition of that substance : the liquor gradually loses its sweetness, and acquires an intoxicating quality; and by distillation yields a grea- ter, or less quantity of ardent spirit, according to the quantity of sugar and the skill of the distiller. When this fermentation proceeds too rapidly, it is sometimes confounded with the acetous; but the product of that
OF CIDER. 63
is entirely different — when ever the fermentation, though purely vinous, becomes violent, it tends to in- jure the strength of the cider, by carrying off a part of the ardent spirit with the disengaged air — the acetous fermentation follows the vinous ; sometimes, when the liquor is in small quantity, and exposes a large sur- face to the air, it will precede it — in this, the vital air is absorbed from the atmosphere, and the vegetable acid, ardent spirit, and sugar, if any remain, are alike converted into vinegar.
In the putrefactive process which succeeds the acet- ous, the vinegar loses its acidity, becomes foul and viscid* and emits air of an offensive smell ; an earthy sediment subsides, and the remaining liquid is little but water.
As sugar is the only component part of the apple which produces ardent spirit, it might thence be in- ferred, that the strongest cider would be afforded by the sweetest fruits : the juice of these sometimes, when the flesh is not highly tinged with yellow, is deficient, in what is termed "body" in liquors; and is frequent- ly apt to pass from the saccharine to the acetous state. In the opinion of some skilful managers, much of the strength of cider is derived from the skin and seeds, hence arises their attention to grind them thoroughly. The strongest ciders are made from fruits which pos- sess some degree of astringency.
64 MANAGEMENT
The time which will elapse before the vinous fet- mentation commences, is very uncertain — in warm weather, and in cider made from weak or immature fruit, it commences in a few hours — but if the fruit is ripe, and the weather cold, it will be delayed for a week, and sometimes for a month : the fermentation of the exquisite crab cider, blended with the Harrison and Winesap, of which 1 have in another place mada mention, was never farther apparent, than in the swel- ling of the liquor out of the bung-hole, without any sensible effervescence — and even that did not take place till near the Spring, although the cider was in a tight cellar, secured by glazed windows . In general, the fermentation is delayed in proportion to the clear- ness and strength of the cider.
In the commencement of fermentaton, the dimen- sions of the liquor are enlarged, intestine motion is ob- servable in the cask, and bubbles of fixed air rise and break on the surface : if the casks are placed in the open air, or in cool well ventilated cellars, the fermentation will proceed moderately, and will gradually subside, as the proper degree of it has been attained, accord- ing to the purity and strength of the liquor. Twtf modes of conducting the fermentation are practised; the first is with large vessels open at the top, to per- mit the feculent particles of the pomace to be visible as they rise to the surface, and form a skum — when
OF CIDER. 65
the liquor has sufficiently fermented, this skuni begins to crack ; the fissures are at first small, but soon en- large, and open to view the fermenting liquor oozing through them — the critical moment is to be seized as this skum begins to crack, and before it begins to subside, which will, if permitted, destroy the purity of the liquor. At the time when the openings are first perceived,^ the cider may be drawn off in a pure state, free from any mixture with the skum above, or the heavier particles which sink to the bottom : it will be obvious, that this process can be conducted only on a small scale ; is attended with expense, and requires a close and minute attention, which few can conveniently devote to it — it is therefore not much used, but in the manufacture of the finer liquors, by very nice mana- gers, on a very limited scale. The other mode is thatj which is universally practised.
•• V • * -
•
The cider is placed in casks with the bungs out—- either in cellars or in the open air. As the fermen- tation proceeds, the pomace issues from the bung- hole — once or twice a day, the casks are filled from an ullage of the same liquor, which should be kept bunged to prevent an excess of fermentation : in one, two, or three weeks ; according to the purity and strength of the cider, and the coolness of the season and situation, the process of fermentation will be com- pleted; sufficiently to permit the casks to be closed;
66 MANAGEMENT
which must be done gradually, by first putting in the bung loosely; then, as the fermentation subsides, dri- ving it in tight, leaving loose the vent spill, which, in a day or two may be also driven in tight ; the liquor must then settle for a fortnight, previous to its being racked off in clear weather. In the second mode of managing the process of fermentation, less judgment is requisite to conduct it safely — the time of closing the bung and checking the fermentation, can be pretty Well ascertained by the state of the froth, or cream, discharged from the bung-hole ; when that is perfectly pure, there can be little danger in stopping the cask— the less fermentation takes place, the sweeter will be the liquor ; a little experience will soon give the re- quisite skill to any attentive manager in this opera- tion.
If a cask be placed in a situation where there is little change of temperature, the fermentation will generally proceed, until the whole of the saccharine part is de- composed, and the liquor becomes rough and unpal- atable— but as ciders which contain a large portion of sweetness are most valuable, much attention is em- ployed to prevent an excess of fermentation : this is usually done by placing the casks in the open air, which is the most effectual method; or in sheds through which there is a free current of air ; and by drawing off the liquor from one cask to another.
OF CIDER.
By these means the liquor is kept cool, and its de- composition, in consequence, retarded — but the effect of racking off, unless the liquor be bright, does not seem so well ascertained. It is generally done with a riew to cool it ; but heat is rarely or never disengaged in the fermentation of cider — and the air through which it passes when the operation is performed, is usually warmer than the body it is supposed to cool : some degree of cold will, no doubt, be produced by evaporation, but never sufficient to produce the total cessation of fermentation, which takes place after the liquor has been drawn off from one cask to another. It no doubt gives out something, and may receive some- tiling from the atmospherick air, with which it can never have been properly in contact, having always been covered with a stratum of fixed air— this may at any time be proved, by holding a lighted candle close to its surface, where it will be immediately extin- guished.
The process of fermentation, if the weather be cool and settled, will generally be completed in a few days; and the liquor will then separate from its impu- rities. Whatever is specifically lighter, will rise to its surface ; whilst the heavier lees will sink to the bottom, leaving the intermediate liquor clear and bright : this must instantly be drawn off, and not be suffered oa any account to mingle with its lees ; for
6g MANAGEMENT
these possess mucli the same properties as yeast, and would inevitably bring on a second fermentation : the best criterion by which to judge of the proper time to rack off, will be the brightness of the liquor — this is always attended with external marks, by which the cider-maker can judge — the discharge of fixed air, which always attends the progress of fermentation, has entirely ceased ; and a thick crust, formed of frag- ments of the reduced pulp, raised by the buoyant air it contains, has collected on the surface. The clear liquor being drawn off into another cask, the lees may be put into small bags (such as are used for jellies ) to filtrate, and will become bright — it may then be returned to the cask, in which it will have the effect of preventing a second fermentation — it seems to under- go a considerable change in the progress of filtration; its colour becomes deep, its taste harsh and flat — and \\ lias a strong tendency to become acetous — should it become acetous, it must not on any account be put into the cask. If the cider, after being racked off, re- main bright and quiet, nothing more need be done to it till the succeeding Spring ; but if a scum collect on the surface, it must be again racked ; as this, if suffer- ed to sink, would be injurious : if a disposition to fer- ment continue, it will be necessary to rack off again, "whenever a hissing noise is heard. The strength of cider is much reduced by frequent racking ; in part, because a larger portion of sugar remains unchanged,
OF CIDER. 69
which adds to the sweetness at the expense of the other qualities ; and probably because a portion of ardent spirit escapes, whilst the liquor presents so large a surface to the air. The juice of those fruits which pro- duce very strong cider, often remains muddy through the whole winter, and attention must be paid to pre- vent an excess of fermentation — the casks into which liquor is put, whenever racked off, should be made perfectly clean by scalding, with about one pailful of boiling water, and about one pint of fresh unslacked lime, in each barrel, or in that proportion for a large cask, taking care to keep the bung in while the lime is slacking^ which will effectually destroy any acidity or must in the cask : To prevent danger from bursting, air may be occasionally given by the vent — the cask must be rinced out carefully, after the lime and hot water have been in one hour. The excess or the re- newal of fermentation, is very much prevented by the operation of stumming with brimstone, into which, while in a melted state, strips of rag about six inches long are dipped, then fixed to a hook on a long bung, and burnt in the cask with a few gallons of cider tight- ly bunged up ; the cask is then shaken well, to incor- porate the fumes with the liquor, before it be opened to receive the cider which is racking off.
About the end of February, or beginning of March,
in fair weather, the cider should be again racked off
9
7&
If not spontaneously fine— it must be cleared by the aid of Isinglass, about one ounce to half an ounce per barrel, according to the clearness and strength of the cider: all artificial fining somewhat diminishes the strength and richness of cider, as I have fully proved by various experiments — still the cider must be per- fectly fine previous to bottling, otherwise it will break the bottles, and, without great care in decanting will be unfit to drink : indeed I do not recollect to have ever seen any very delicate bottled cider, that had not been perfectly fine previous to bottling, either spon- taneously or artificially, except in the case of Crab cider, which from the singular organization of the ap- ple, and from the natural tenuity and clearness of the liquor, never can have any considerable portion of feculence to be discharged by fermentation, or separa- ted by fining.
Cider made from good fruit, and properly manufac- tured may, if put up in casks after careful racking, be kept over the summer in deep dark cellars or vaults. In the practice of England, it is almost universally kept over the first season ; in America but seldom ; and that only in ciders of great purity and strong bo- dy, in vaults or lower cellars ; such as are frequently constructed in large cities, but never, that I have seen, out of them.
OF CIDER. , ?1
The bottling of cider is usually done in the month of March and April, before the blossom fermentation takes place ; or, in ciders spontaneously clear, it may be delayed till after this period of fermentation, and be performed late in May ; but never during the season of blossoming — for the finest ciders are then some- what affected in clearness, and all will have a tenden- cy more or less, to break the bottles.
Great care should be observed in making the ties perfectly clean — free from oil, from tartar precipi- tated by wine, or any kind of matter incrusted on the sides, which frequently resists washing with wa- ter, and will remain until decomposed by the acidi- ty of the cider — the bottles should be carefully clear- ed of remnants of cork, which alwtiys injure the taste of the cider.
Cider should remain twenty four hours in the hot- tie before it is corked ; it requires some time to take the bottle when thus treated, but finally is a better li- quor, and less dangerous to the bottles ; about an inch of vacant space should be left in the neck of the bottle below the cork, when placed on its bottom, which should be always done during the first season — the bottles may then be placed on their sides with safety. Wiring with brass or copper wire, is a correct prac- tice, when cider is to be kept a length of time; in
72 MANAGEMENT
\
liquors intended to be preserved for some years, and in those of great vinous flavour, and delicacy of taste: with this management, I have cider of 1810, the mixture of Crab and Harrison and Winesap, be- fore spoken of, which annually improves like the finest wines.
Bottled cider should be kept in the coolest cellar in the house : if the light can be excluded by shutters, it will be a great additional protection against the heat of our summers — the bottles should never touch, for the concussion which usually attends severe strokes of thunder in t)ur climate, frequently will crack them when in contact with each other* The best situation for them, is on a brick or earthen cellar floor, with clean dry sand up to their necks ; to exclude the air and prevent their jarring. No pains should be spared to procure good corks, but they should not be im- mersed in hot water, as is frequently done — this pro- duces a temporary pliability and softness in the cork, which lessens the labour of corking; but it invariably is followed by a contraction and shrinking of the cork, which proves injurious eventually to the cider. With every possible attention to the management of cider, it will require the strongest bottles to withstand its disposition to fly in our warm climate — with strong bottles, and careful attention to the foregoing rules, the breakage will seldom exceed three per cent the first summer; after which there is but little risk.
OF CIDER. 73
When cider has become harsh by excess of fer- mentation, the addition of a small quantity of bruised wheat, toasted bread, or other farinacious substances, will much diminish its disposition to grow sour.
It has been discovered by medical gentlemen of em- inence in England, and is stated by Mr. Knight with many other interesting facts and opinions, for which I acknowledge myself indebted to him, that strong astringent ciders have been found to produce nearly the same effect in cases of putrid fever, as Port wine ; the tanning principle which abounds in both liquors, and is said not to be found in the Peruvian bark, is probably the agent ; and this in cider, might by a pro- per choice of fruits, be increased to almost any extent. A friend of mine, a son of an eminent physician in this State, informed me, that his father was accustomed to the use of fine bottled cider in this way among his patients ; and I perfectly recollect, to have produced an entire cure of the fever and ague, in a delicate young lady of thirteen or fourteen years old, who felt confidence in the remedy from the recommendation of a respectable friend, and applied to me for a bottle of crab cider, which she drank on the approach of the paroxysm about five o'clock in the afternoon, and immediately fell into a sleep, from which she awoke next morning perfectly cured.
74 CONCENTRATION
CHAPTER XV.
OF THE CONCENTRATION OF CIDER BY FROST.
In the elements of agricultural chymistry written by Sir H. Davy, there is a table of the proportions of alcohol in the various kinds of liquors— among others, it is stated, that rum contains 53. 68 per cent, being the strongest, and brown stout 6. 80 being the weakest of the enumerated kinds — Madeira wine is rated at 19. 34 to 24. 92, cider and perry at 9. 87. If by freezing cider, and separating the concentrated liquor from the aque- ous parts, you can double its strength, you will obtain a wholesome, high flavoured, mild liquor of the strength of Madeira wine. This experiment I made satisfactor- ily the last winter; I racked off two hogsheads of good sound well flavoured cider, into two other hogsheads, containing about eighty gallons each — these I exposed with the bungs out, to the severest cold of January, on the north side of a building; (it is necessary that the
J3Y FROST. 75
casks should be only part full to prevent tbeir burs- ting) after a fortnight's exposure to unremitted cold, 1 found the cider surrounded by a mass of ice of moder- ate hardness — this I perforated at the end near to the bottom and drew out the concentrated liquor, about a barrel from each hogshead ; the residuum, when dissol- ved on the return of mild weather, was so vapid and weak, that my workmen would not accept it as a pres- ent for the use of their families, it was thrown away ; one barrel of the liquor thus obtained, I mixed with other ciders to strengthen them for family use in the summer, the other, after fining, I bottled ; and can truly say that it is an excellent, vinous, strong, pure liquor ; free from any spiritous taste ; of twice the ordinary strength of good cider, and promises with age to im prove to a high degree of strength and perfection.
CHAPTER XVI.
ON THE NATURE AND MANAGEMENT OF CRAB CIDER.
The apple called the Hewes's Virginia crab, dif- fers so much from all others, that the liquor extracted from it requires a system of management adapted to the peculiar qualities of the fruit. On the nicety of this management, much of its excellence depends ; for manufactured as other fine ciders usually are, it will not possess that delicacy of flavour, or that singular brightness and lightness of colour, which are consid- ered as peculiarly characteristick of this liquor.
In dry seasons, and on light or uncultivated soils, the apples are apt to fall too early ; they are not how- ever very liable to rot; in more favourable soils, and in good seasons, they hang from the first to the last of October : about the middle of the month we begin to gather them — from the small size of the fruit, this is
OF CRAB CIDER. 7f
a troublesome and expensive operation, which must be performed only in dry weather, or when the dew is off the ground : they are laid dry on the floor of the ci- der house, or other building, not more than one foot thick, to permit them to ripen and evaporate the watery particles ; exposed as much as possible to a current of air, but secured from rain : after lying two weeks, they are picked over carefully, throwing aside every rotten or specked apple — if the green are separated from the ripe fruit, the trouble will be amply repaid by the increased flavour of the cider — they are then ground as closely as possible, for such is the tough- ness of the flesh, that no degree of grinding will de- stroy its fibrous and spongy nature. The pomace must not be suffered to lie in the vats ; for cider so treated, will acquire a high colour, and an increased disposition to ferment, and will be ako more difficult to fine : it is to be placed immediately on the press, in a frame or crib, constructed in the following manner: Three pieces of tough white- oak on each side, are connected together by tenons and mortices, so as to form a hollow square of five by four feet in the clear : on these cross pieces, are nailed white-oak slats, three feet long, one inch and a half wide, and half an inch thick, which stand upright when the crib is fixed on the press ; the mortices are riveted, with iron bands, and the tenons secured by iron pins three quarters of
an inch thick, to resist the pressure of the beam : In
10
this crib no straw is necessary, the pomace being suf- ficiently fibrous and tough to prevent its passage through the slats, with the severest pressure ; the juice is white, and clear as spirit from a still, without any mixture of pulp — it passes through the finest flannel without clogging ; its extreme purity will admit of itg being transported to a great distance, before the com- mencement of the fermentation. After the juice has been expressed from the pomace, it is usual to throw back the pomace into the vat, to make water cider of a superior quality ; for it is more difficult to press this pomace clean than that of other apples — a better mode of managing it, which I practice, is, to grind up other fine cider apples, and with them make a cheese with straw in the usual way, mixed with the spongy pomace of the Crab, making a high flavoured sprightly liquor, requiring but little fermentation, and easily fined. The pure Crab is placed to ferment in a cellar : if well made, it throws out nothing but white froth, requiring less fermentation than any other cider — if it ferments kindly, the cask may be closed in a few days, and in about a fortnight, after the fermentation has subsided, it may be racked off in clear weather, and closed up till about the end of February, when it must be again racked, and if not spontaneously bright, must be made so by the aid of Isinglass, in the proportion of one ounce to a hogshead — in about eight or ten days, ac- cording to the clearness of tljie weather, it must be
OF CRAB CIDER. 79
again racked, and kept till the proper season for bottling.
When Crab cider fines spontaneously, it is a much more highly flavoured liquor than when fined by any artificial mode ; every kind of fining seems to destroy some portion of the richness and exquisite flavour of this liquor : in every instance within my recollection, J have found artificial fining injurious to the richness and flavour of this cider. In its natural state, the spontaneous fermentation of Crab cider well manufac- tured, is never violent; but when fined by isinglass, or the whites of eggs, I have generally perceived it affected by a degree of fermentation difficult to check without racking, which is often very injurious to the flavour of the cider.
I have now in bottles Crab cider made in 1810, which never underwent a greater degree of fermenta- tion than was sufficient to raise it out of the bung-hole, by the enlarged volume of the liquor, and spontaneous- ly fined itself after only one racking ; which exceeds in vinous flavour, and in brightness, any cider I have seen — I have this year tasted Crab cider, manufactu- red by a respectable dealer in cider in my neighbour- hood, never artificially fined, but bottled late in May ; with a small portion of cloudiness, caused by what is ttsually called the blossom fermentation, which per-
80 MANAGEMENT &c.
fectly subsided in the bottle, exceeding in flavour in the opinion of good judges, any liquor artificially fined, within their recollection.
It may be laid down as a general rule, that the less crab cider is racked, the higher is its flavour. It seems probable, that the liquor is improved by having some- thing to feed on — the cider of the highest character, throws up bubbles of fixed air like the still cham- pagne wine : that life or briskness, so much admired by many people in this cider, is really a defect; when existing in a great degree, it is an invariable evidence that the cider has undergone too great a degree of fermentation. Of all ciders known in our country, the crab is the most economical in regard to bottles — if fine, and suffered to stand twenty-four hours in the bottle before it is corked, it will break but few bot- tles— when packed in loam, and the corks secured by the top of the box, it may be safely exported to the most distant parts of the world, and is becoming a valuable article of foreign commerce.
CHAPTER XVII,
PERRY.
In the manufacture of Perry, the same rules are adopted as in making cider; except, that it is not usual to permit the pulp to remain long before pressing; it should be done immediately after grinding. Perry does not become so clear and bright as cider — it must be racked off when moderately clear : and must if ne- cessary, be fined by isinglass.
PlfflNG
CHAPTER XVIII.
ON FINING CIDER.
When fining is wanted for good cider, Isinglass is the best : it is composed of innumerable fibres, which being dispersed over the liquor, attach themselves to, and carry down its impurities. It should for this pur- pose, be reduced to small fragments by pounding in a mortar, and afterwards be steeped in a quantity of the cider to be fined, sufficient to produce its greatest de- gree of expansion — in this state- it must be mixed with a few gallons more of the liquor, and be stirred till it is diffused and suspended in it; it is then to be poured into the cask, and incorporated with the whole by contin- ued agitation, for the space of two hours : one and a half, or two ounces, calculated at about five staples to the ounce, are sufficient for a hogshead of 110 gallons. The operation of Isinglass is somewhat chymical as well as mechanical: it combines with, and carries down the tanning principle, hence, in the process of
CIDER. $3
fining, the liquor loses a large portion of its astringen- cy ; Isinglass is more easily diffused through the liquor by being boiled; but by this it is dissolved, and its organization, on which its powers of fining depend, is totally destroyed : the excessive brightness it pro- duces, is agreeable to the eye, but the liquor in my opinion, from repeated experiments, more especially in the cider from the Hewes's Crab, always becomes more thin and acid by the operation.
Where Isinglass cannot be had, the whites of eggs are an excellent substitute : many nice managers a- mong the opulent agriculturists of this and the neigh- bouring states, use them for the table liquors bottle,d at home ; by some accurate and scientifick men they are preferred to Isinglass, as less apt to produce hard- ness in the liquor : the quantity required for a hogs- head, are the shells and whites of three dozen eggs ; the shells pounded in a mortar, and then stirred with the eggs in a few gallons of the liquor, to diffuse them well before they are poured into the cask, when the whole mass must be agitated for an hour or two, as is directed in the use of Isinglass.
Whether Isinglass or whites of eggs are used, I would reccommend as a still better mode than the a- bove, that the fining when diffused through a few gallons of liquor be poured into the empty cask, the
S4 FINING CIDER
liquor to be then racked off and poured on the fining; this mixes it well with the whole mass without the necessity of stirring.
Mr. Joseph Cooper of Gloucester County N. Jer- sey, recommends the jelly from Cows feet as a good fining — that from one bullock, warmed and mixed with cider, fined two hogsheads—he strained it before mixing it 5 racked off the cider in ten days — he thought it improved the flavour of the liquor.
BUILDINGS fffc. 65
CHAPTER XIX.
OF THE BUILDINGS AND MACHINERY CON- NECTED WITH A CIDER ESTABLISHMENT.
The heat of the American climate during a great part of the autumnal months, renders it extremely difficult to prevent an excess of fermentation, destruc- tive of the sweetness and flavour of cider made from our driest and richest fruits — hence the necessity of selecting for fine cider, such apples as ripen late. These generally require to be housed, to protect them from rain and frost, and to give them the requisite degree of maturity : to a limited extent of orcharding, the ordinary out-buildings of a farm will supply the place of more convenient1 structures — in a large estab- lishment, the increased excellence of the liquor, and economy of labour, will amply repay the cost of a cider house. A building of 45 by 33 feet, will contain the mill and press on the lower floor, and will hold in the upper story, apples sufficient to make twenty
a
86 3UILDIWGS We.
hogsheads of cider, without being laid so thick as to endanger their rotting, in a draft of air, through a door at each end of the loft : an opening in the floor over the hopper will permit the passage of the apples to the mill. The operation of cider making, may thus be conducted without interruption from the weather, and be continued with the aid of a close stove and glazed windows, through the severity of our early winters, when it would be impracticable to conduct it in the open air.
A most valuable addition to the cider house, but rarely adopted, is a cellar under the building to con- tain the cider casks ; communicating by a hose with the press, for the conveyance of the cider without labour or waste — in such a building, the floor of the cider room must be of plank, on strong joists and sleepers, resting on brick pillars in the cellar, to support the weight of the mill, press and horse. With glazed windows, such a cellar may be preserved in a proper temperature in winter, and by the aid of shutters may be kept cool in the hottest summer weather, for the preservation of cider in caskp, through the season.
The construction of cider works varies much in the several districts of this state — the common form of the mill is with two nuts standing perpendicularly, with a long sweep for the hqrse, fixed to the axis of
BUILDINGS &c. V
one of them — it may be so formed as to take the apple from the hopper and break it on the end plank of the frame of the mill, arid then convey the broken parts to the other nut, so as to effect a double grinding by the two nuts ; this is an improvement on the mills in common use. The nuts are usually made of the toughest White-oak ; black Walnut will be found equally solid, and less liable to crack and split.
The nuts are generally fluted ; sometimes a plain cylinder; anrl in others, with the addition of an iron hoop running round the cylinder in a spiral direction, to cut the apples : in the larger establishments con- nected with distilleries, the nuts are sometimes fixed horizontally, and worked by a large wheel operating on a smaller cog wheel attached to the axis of one of the nuts, performing several revolutions of the nuts with one revolution of the horse ; which saves both time and labour.
Within a few years past, nuts of cast iron in the mills, constructed on the simple principle formerly in use, and both nuts and wheels in the modern improve- ments in the more complicated form, have been intro- duced into use in this State; and are gaining ground very rapidly in publick estimation. Strong objections exist in the minds of many of our farmers against them, founded on a belief that the liquor made by them
88 BUILDINGS &c.
is affected by the acid of the cider operating on the metal, producing a dark shade in the colour : having used them for seven years past, I can confidently as- sert, that with such attention to washing the nuts, as is indispensible to cleanliness in the making of fine cider with wooden nuts of any quality or construc- tion, this apprehension will be found groundless : the cider made from the Hewes's Crab, is of all fruit li- quors the purest, the thinnest, and most proper for the detection of such a property in the iron nuts — if pro- perly made, no such effect will ever be perceptible. An effect arising from the extreme negligence and disgusting filth observable in many instances in the manufacture of cider, is not a fair argument against the economy, the durability, and the capacity of iron nuts for thoroughly grinding the skins and seeds of the ap- ple, without any tinge from the iron when conducted with due attention to cleanliness ; which advantages are universally ascribed to the iron nuts. *
Connected with the mill, there is in all large cider works a framed vat, capable of holding sufficient pom- ace for a large cheese of four or five hogsheads : the pomace of all our fine cider apples, except the Hewes's Crab, acquires sweetness and strength by remaining
* In many parts of the Eastern division of New-Jersey, where cider establishments are on a very large scale, the use of nuts is but little known; large wheels running hi a circular trough, are there almost exclusively used for grinding their apples.
BUILDINGS CSV. 89
in the vat from twelve to twenty-four hours before pressing.
In pressing our best ciders, the pomace is formed into a cheese by the aid of straw, laid between the layers of pomace, and turned over at the edge, so as to form an external security on every side against the passage of the particles of the apple. This is a part of the operation of cider making, on which much of the excellence of the liquor will be found to depend ; when skilfully done, it completely separates the juice from the pulp. Hair cloths are used in England for this purpose — in this country I have never seen them used, nor have I ever been able to procure them of a proper fabrick or size. In the manufacture of pure Crab, a crib of the form and construction mentioned under the head of that liquor is used, without straw; and in the management of some of our correct manu- facturers of late cider, a crib of larger dimensions, and greater space between the slats is sometimes used, with straw laid in thin strata, and at the sides of the crib ; in preference to the use of the cheese, which in cold weather, being a manual operation, is very inconve- nient and uncomfortable.
In the construction of the press within a building, flie use of a lever has been universally abandoned, as requiring more space for its operation, more strength to
90 BUILDINGS &c.
move it, and being less secure from accidents than the screw. Of the kinds of screws, that denominated the drop-screw, descending from a fixed beam, and usu- ally worked by the strength of two or three men ; is much preferable to the fixed screw and falling beam, usually worked in the last stages of the operation by a horse ; being less liable to danger to the workmen, and injury to the press.
In many of the large establishments in the cider counties of New-Jersey, it is common to see a mill constructed on the improved principles here described, supply three or four presses. In the year 1810, a citizen of this State with one mill and three presses, made eleven hundred barrels of cider, chiefly for dis- tillation.
|
=n= |
= 1= |
= 1= |
||||
|
1 |
i § |
|||||
|
i i-s |
||||||
|
III |
!tt |
|||||
|
3 - ' |
1 S: ° |
|||||
|
|c|| |
1.1-5, |
|||||
|
If! |
1 §•."§ |
|||||
|
Bfi |
1 " o |
|||||
|
|ti |
il: |
|||||
|
J-i i |
1 S-" |
|||||
|
|»r |
||||||
|
1 1 |
1 |
"^ V* |
||||
|
fi |
^cr |
1 ^ r*- |
||||
|
IE |
^ |
' » 2* |
||||
|
§!_ |
o- |
— |
1 |
|||
|
VI |
~ |
|?? 3 |
||||
|
51 |
E |
1 51 |
||||
|
ftl |
i |
ijs |
||||
|
»-g« |
r |
i §•§ |
||||
|
ll |
i ?§ |
|||||
|
n |
i^r 1 s; |
|||||
|
*** i |
1 * |
|||||
|
S1 |
||||||
|
I1 |
1 - |
|||||
|
51 |
1 g. |
|||||
|
3-— |
1 | |
|||||
|
p.1 |
1 =. |
|||||
|
si |
f |
f :< |
t |
I £ |
||
|
sl_ |
Nl |
r |
1 |
|||
|
-— |
J= |
93 DISTILLATION.
CHAPTER XX.
OF DISTILLERIES OF SPIRIT FROM CIDER.
As these establishments have lately assumed con- siderable importance to the nation as a great and in- creasing source of revenue, and are not liable to many of the objections which exist against the distillation of spirit from grain — it may not be amiss to state some facts, founded on incontrovertible authority, to prove, that the farmers of our country may calculate on a certain demand from these distilleries for the products of their orchards, however abundant they may be, without apprehension from the jealousy of rival commercial interests, or the narrow principles of colonial policy, which, in fruitful years, reduce the price of fruit liquor in the cider counties of England so low, as to be insufficient to pay the costs of man- ufacturing the inferior quality.
* Of the quantity of cider spirit distilled in the Uni-
DISTILLATION. 93
ted States, we have no positive evidence, it is never- theless certain that the quantity is great, and rapidly increasing in all the older States north of James River.
In 1810, from the Marshalls returns it appears, that 1103&7& gallons were distilled from domestick ma- terials in the small state of New- Jersey; while in Connecticut, in the same year, there were distilled 1374404 gallons — of both these quantities we may safely calculate, that three fourth parts were the pro- duct of cider. In Essex county, N. J. in the year 1810, there were made 198000 barrels of cider, and 307310 gallons of cider spirits were distilled — one citizen of the same county in 181&, made SOO barrels of cider daily through great part of the season, from six mills and twenty three presses. In the pre- sent season, 1816, &5000 barrels of cider were made within the limits of a single religious society, as it is called, in Orange township, Essex county New- Jer- sey ; comprising about three fourths of the township. Such has been the abundance of apples in many of our eastern counties, that hogs and horses have been kept fat on them till late in December: in the great scarcity of provender produced by the severe drought of the last summer, cattle have been fed on the po- mace taken into the fields, and spread on grass grounds, and have been kept in good condition until the end
94 DISTILLATION.
of December. It is the opinion of some judicious men. that as food for animals, the extraordinary abundance of apples, has nearly compensated for the short crop of corn in our great cider districts. These facts might be supported by many others equally strong, to prove the importance of this department of agriculture; al- though strictly considered, they do not come within the limits I had originally prescribed for this volume, they appeared to me too important in their nature, and too closely connected with the subjects I have discussed, to suffer 'me to pass them over without no- tice.
A neighbour of mine, of great experience as a distil- ler of cider spirit, once in the month of August distilled at the rate of 16 quarts & 7 eights from a barrel of 30 gallons; i. e. about one 7th of proof spirit. The usual quantity of spirit distilled from early cider on an aver- age, is 8 quarts from a barrel — it has been satisfactori- ly ascertained, that 14 quarts per barrel is the usual quantity obtained, from the four most celebrated New- ark ciders, viz. the Harrison, Granniwinkle, Camp- field, and Poveshon.
DISTILLATION.
95
Proportion of alcohol of 825 at 60, in different fer- mented liquors, obtained by Mr. Brandes experiments, extracted from Davys elements of agricultural chyni- istry.
|
LIQUORS. Proportion of alcohol per cent. |
||
|
Rum |
53. 68 |
|
|
Brandy |
53. 39 |
|
|
Holland |
51. 60 |
|
|
Port wine |
21. 40 to |
55. 83 |
|
Raisin wine |
25. 77 |
|
|
Madeira |
19. 34 to |
24. 42 |
|
Sherry |
18. 25 |
19. 83 |
|
Currant wine |
20. 55 |
|
|
Constantia ^ |
19. 75 |
|
|
Lisbon |
18. 94 |
|
|
Red madeira |
18. 40 |
|
|
Cape madeira |
/'. •• "• .••>',•'.-> |
18. 11 |
|
Grape wine x-' |
(8. 11 |
|
|
Calcavella :'.V.. |
18. 10 |
|
|
Malaga "- |
17. 26 |
|
|
Malmsey • .•*.«>'.. |
16, 40 |
|
|
Claret |
16. 32 |
|
|
Burgundy |
11. 95 |
14. 53 |
|
Tent |
, |
L3. 30 |
|
Vindegrave g,-wv. Y-- /-I ^ >-- |
12. 80 |
|
|
White champagne |
12. 80, |
|
|
Frontignac ... |
12. 79 |
|
|
Hermitage - - ^ ; : |
17. 43 |
12. 32 |
|
Goose berry ... |
11. 34 |
|
|
Red champagne ... |
11. 30 |
|
|
Tokay |
9. 88 |
|
|
Elder wine ... |
9. 87 |
|
|
Cider |
9. 87 |
|
|
Perry - ." |
9. 87 |
|
|
Hock - - - ' * v |
14. 37 |
8. 88 |
|
Ale |
8. 88 |
|
|
Brown stout |
6. 80 |
95 DISTILLATION.
The value of fruits for the manufacture of fermented liquors, may be estimated, from the specifick gravity of their expressed juices : the best cider and perry, are made from those apples and pears that afford the den- sest juices, and a comparison between different fruits may be made with tolerable accuracy, by plunging them together into a natural solution of salt, or a strong solution of sugar; those that sink deepest will afford the richest juice.
STUMMING err. 97
CHAPTER XXI.
STUMMING AND CLEANSING CASKS.
Take a strip of linnen or cotton cloth, twelve inches long, and two broad — dip it in melting brimstone : when it is dry, let it be lighted and suspended from the bung of a cask, in which there are a few gallons of cider, by an iron wire passing through the bung, un- til it is burnt out : the cask must remain stopped for an hour or two, and then be rolled to and fro, to in- corporate the fumes from the match with the cider, af- ter which it may be filled. If flavour is desired, some powdered ginger, cloves, or cinnamon, may be strew- ed on the match — the burning must be before the vi- nous fermentation.
To cleanse a cask, take for a barrel, one pint of un- slacked lime, pour thereon one or two gallons of hot water — bung the barrel and shake it — while the lime is shaking, you must occasionally give it vent, lest the barrel should burst: let it remain in till cool- ed, and then rinse the cask with cold water — it will be perfectly gweet for use.
98 VINEGAR.
CHAPTER XXIL
VINEGAR.
The superiority of vinegar made from strong well flavoured cider, over the ordinary wine vinegar import- ed from Europe, is generally acknowledged. The man- ufacture of vinegar, has become an important branch of rural economy among many of our respectable far- mers, who are from principle opposed to the practice of distillation of ardent spirits : individual dealers in our large Sea-port towns, are engaged in large estab- lishments of this nature — in one instance, l&OO hogs- heads of cider have been converted into vinegar in a single season. The demand for cider for this pur- pose must be great and permanent : the habits of our people create a great family consumption — our sea-fa- ring citizens — our foreign commerce — and our white - lead manufactories, all require large and steady sup- plies of vinegar.
VINEGAR. 99
«
The greatest expense attending the management of vinegar, arises from the article of casks: the pro- tection by sheds from rain, admitting the influence of the sun, is of great importance in accelerating and per- fecting the process ; but it is often omitted, and the o- pen bung-holes are secured from rain by bricks, or pieces of board.
The casks are as much as possible exposed to the sun, but any covered dry building will answer for a vinegar room, though somewhat less adapted to the purpose — the bungs are left open for the discharge by fermentation of the pomace, and for the admission of air at all times. If new cider be put on vinegar — or upon the lees or mother after racking off the vinegar, it will hasten the operation. In one season, cider at five dollars per hogshead will be converted into vinegar, at 14 or 15 dollars, an advance which will well repay the trouble and expense of the manu- facture.
V\OU^ V
"^y\
v v . --;Sk. r"^
100 APPLES.
CHAPTER XXIII
APPLES.
The following descriptions of a selection of one hun- dred kinds of the most estimable apples cultivated in our country, are intended to establish with some de- gree of certainty, the name, character, and origin of each variety ; they refer to a corresponding engraving of each kind in its numerical order, with a view to identify each apple by an accurate delineation of its form and size.
NO. 1. JUNETING, OR JENNETING,
This is the earliest table apple of our country : the size is small, the form flat, the stalk long and thin ; the colour a pale green, turning to a light yellow when fully ripe, with sometimes a faint blush towards the Sun ; the skin has an oily feel, the taste is pleasant^
APPLES. 101
though neither very juicy or highly flavoured. It is a great and constant bearer in good ground : it ripens from the twentieth of June to the middle of July, accor- ding to the soil, aspect, and age of the tree. The growth of the tree is straight, the form handsome, what Orchardists call beesom-headed ; the size small.'
NO. 2. PRINCES HARVEST, OR EARLY FRENCH REINETTE.
This is a very fine apple for stewing when green, and when ripe is a very pleasant eating apple — the form is flat, the size rather above the middling; the skin when fully ripe, of a beautiful bright straw co- lour; the flesh white, tender, sprightly, and juicy. The character of this apple stands very high ; it is a great bearer, and is in season during the whole month of July: the tree is of a middling size, the growth not very vigorous ; the head round, the limbs spreading, without much symmetry or regularity— the stalk is long and planted in a deep hollow, as is also the crown.
NO. 3. BOUGH APPLE.
The size of this apple when on young trees, in
rich ground, is sometimes large — the form is rather
13
102 APPLES.
oblong; full, even, and fair — the skin is a very pale yellow, the flesh white, sweet, tender, juicy and well flavoured ; it is the finest early table apple we have ; and as an eating apple, is preferred to any other at the season in which it ripens, which is in July and August. The tree grows vigorously; the form is round, the foliage luxuriant, and of a deep green co- lour.
NO. 4. SUMMER QUEEN.
The Summer queen is an apple of the finest quality, and its appearance is uncommonly beautiful. The size is large ; the skin has a fine rich yellow ground, mixed with red, handsomely striped and clouded, sometimes in a proportion greater than the yellow; the blossom end is much pointed, and full of little furrows and protuberances ; the stalk is long, and planted in a deep cavity, with projections of the flesh around the stalk, like the Roman stem ; the flesh is rich, yellow, and highly scented, equally suited for eating and stew- ing. It is not fully ripe until the beginning of Au- gust, but can be used for stewing long before that time : the tree is of a very luxuriant growth, with large leaves and hanging boughs : it is a great and constant bearer; it is known by the name of Swetts Harvest in many parts of New- Jersey,
APPLES. 103
NO. 5. PARADISE APPLK.
This is a dwarf, or rather a shrub; it is much used for stocks to ingraft for Espaliers, when it produces ve- ry large fruit — the usuaFmode of propagating it, is by suckers, which frequently bear the second year after transplantation — the fruit is rather small, of a yellow colour, and a sweet and pleasant taste ; it ripens the latter part of July : if not kept trimmed, like a currant bush, it shoots out large suckers, which will exhaust the principal stock, and produce fruit of a diminutive size.
NO. 6. SUMMER ROSE.
This is an apple of singular beauty and excellence, both for eating and stewing: the size is moderate, the form flat, the skin smooth, of a beautiful yellow re- sembling wax, blended with red in streaks and blotch- es ; the flesh is sweet, sprightly and juicy; it does not become fully ripe till August, but is an excellent stew- ing apple in July, and is brought to market for that purpose, under the name of the Harvest apple : the tree is of a spreading form, giving a good exposure to the sun, and is very frukful.
104 APPLES.
NO. 7. EARI/K SUMMER PEARMAIN.
This is one of the'finest fruits of the season ; fre- quently preferred to a fine pear : the size is middling, the form oblong, uniformly regular, the ends both dee- ply indented — the colour in the shade is a dull red, somewhat streaked and faintly spotted ; in the sun it is frequently of a lively red, blended with a rich yel- low : the juice is abundant until too ripe ; the flesh singularly tender — It frequently cracks open on the tree, and bursts from its own weight in falling — it is equally adapted to the table and stewing, and is pro- bably the most popular apple of the season, which commences with the first of August, and (it being very free from rotting) continues through that and the fol- lowing month : the tree is of a moderate size, the head very round and close; it grows remarkably well on light and sandy soils.
NO. 8. RAMBOUR D?ETE/ OR SUMMER RAMBOUR.
This fruit is also called the Rambour franc : it was imported into the United States from the garden of St. Cloud. The apple is large, of a flat form, a stalk of medium length, placed in a cavity of some depth ; the eye is large, the skin smooth; with streaks of red
No. 5. Paradise Apple.;
No. S Prince's Harvest.
No. i. Jvmeting
No. 8. Bough Apple
No. 4. Summer Queen.
No. 6. Summer Rose,
No. 7« Summer Pearmain.
No. 8. Rambour D'Ete/.
No. 9. Codling.
No. 10. Maidens Blush.
No. 13. Roseau D'Automne,
APPLES. 105
on a yellow ground ; the flesh is rich, sprightly and juicy, very proper for cooking : it ripens in August and September. The tree is of a large luxuriant growth, with a spreading form.
NO. 9. CODLING.
The Codling, called also the English Codling, is a very fine fruit for pies and stewing, and is also a pleasant table apple : it grows very large and fair ; the form is oblong, rather irregular ; the skin is a bright, though pale yellow, with a fine blush frequent- ly towards the sun — it is somewhat pointed towards the blossom end ; the stalk short, the flesh white, ten- der, and sprightly. The tree is uncommonly hand- some, vigorous, and fruitful ; bearing very young, and constantly — the leaves are large — it makes a fine ap- pearance in an orchard: the fruit is fit for stewing from the first of August, but does not become fully ripe till the end of that month, and continues in sea- son till late in October : it is one of the most profita- ble apples for market, ripening gradually, and being very free from rot.
*
APPLES.
NO. 10. MAIDENS BLUSH.
This is an apple of large size, and great beauty 5 exhibiting a lively contrast: a yellow ground, with a bright red cheek, whence it derives its name, given to it by Samuel Allinson Esq. late of Burlington, who first brought it into notice : the form is flat, the skin smooth* the flesh white, tender and sprightly, remarkably light and fitted for drying, for which it is preferred to any apple of the season : the stalk is short, and grows in a deep hollow, as does the eye — the fruit ripens in August, and continues in perfection till the end of September, and is fit both for pies and the table : the tree is uncommonly handsome, as well as vigorous in its growth, forming a fine open and spreading head ; it bears abundantly and constantly, and is a very pop- ular apple in the Philadelphia market.
NO. 11. SIBERIAN CRAB.
i \
The Siberian crab is a very beautiful apple; of the size of a very large cherry, which it resembles in co- lour, skin and stalk. They are principally used for preserving, and are much admired for their great beauty and fine flavour : they grow in clusters, with long thin stems ; the flesh is rich and yellow, the tree
APPLES. 107
is of a small and delicate growth ; very hardy, and of a handsome appearance — it is a great bearer, and is seldom injured by Spring frosts.
NO. 12. ROSEAU D? AUTOMNE.
This is an apple of middling size, and of great beauty. The skin is red, intermingled with bright rich yellow, and russet about the stem, which is short and deeply planted in a hollow, as is the crown : the flesh is rich, yellow, juicy, tender, highly flavoured, and very firm ; containing much of that transparency vulgarly called, fever and ague, which renders it hea- yy and solid : it ripens in September — the tree is of a large and vigorous growth, and spreads much. I imported it from England.
NO. 13. HAGLOE CRAB.
The character of this apple as a cider fruit, stands very high in Herefordshire, England, where the pa- rent tree was standing in 1783, in the orchard of Mr. Bellamy of that county : the cider, as stated by Mr, Marshal, has been supposed to exceed, for richness, flavour, and price, any fruit liquor which nature and art have produced. Sixty guineas have been offered
103
for a hogshead of a hundred and ten gallons; also bottle for bottle of wine and spirituous liquors, have been offered for it. The fruit, when fully ripe, has a yellow ground streaked with bright red — the size about middling, the form round, flat at the ends ; the stalk large — the flesh remarkably soft and woolly, but not dry — the taste acid, but highly flavoured, the quantity of juice smaller, in proportion to the fibrous matter, than in most other apples, requiring near one third more of the Hagloes for a barrel of cider, than of common fruit : the juice, though uncommonly sheer, is singularly rich, and though the smell of the apple is faint, the flavour of the cider is high ; and when pro- perly manufactured, is very rich. The colour of the flesh is pale, but that of the cider dark — it ripens in August and September; keeps a long time without rotting — it bears abundantly and early: the growth of the tree is very uncommon ; thick strong shoots ; buds, particularly at the extremity of the branches, very large; the colour of the wood dark — the size of the tree small : the Hagloe is an uncommonly fine cooking apple ; and from its great beauty and large size, added to its abundant bearing, is a valuable market fruit.
APPLES. 109
NO. 14. AMERICAN NONPAREIL.
This is a beautiful apple, brought from New-York; streaked with a lively red on a yellow ground — the skin is very smooth, the flesh white, crisp, and juicy — the shape oblong, and pointed at the blossom end; the stem of middling length, inserted in a deep cavity ; it ripens in August, and is a fine market apple — the tree is of a full, round, and regular form, and of a vigorous growth.
NO. 15. FALL, OR HOLLAND PIPPIN.
This is one of the finest, and most beautiful apples of the season — the size is very large, it generally weighs a pound ; the form is rather long than flat, the skin smooth and fair — of a clear, pale greenish yellow; the flesh pale yellow, juicy, tender, sprightly, and finely flavoured : it is a very popular apple for market, and is used both for eating and cooking : the stalk is short, it is very deeply indented at both ends ; it ri- pens in October, and keeps well as a fall apple — the tree grows very vigorously, handsome and spreading, with uncommonly large shoots and leaves. — it appears to be the same with Princes large Piplin of New- York; is called Vauduyns Pippin in some parts of
11* APPLES.
Pennsylvania and New- Jersey; in Morris county, the summer Pippin; and by many who attend the Phil- adelphia market, is erroneously called the Golden Pippin, (which is a very small apple imported from England, see No. 64.)
NO. 16. CORLIES* SWEET. '
This is a large fair apple, rather long in shape ; of a bright yellow colour, smooth skin, a faint blush, and a few small grey specks; the stalk is short and of a middling thickness ; the flesh is coarsely grained, white and sweet — it ripens in September and October, but will keep later for cider, for which it is highly esteem- ed : the tree grows vigorously, with a singularly deep green foliage and round head; it is a great bearer; it was brought from East- Jersey.
NO. 17. POVESHON,
This is a fine cider fruit in September and October, when it ripens and falls from the tree. The size is small, the form flat, the skin smooth and of a deep red with rich yellow flesh, which is sweet, and uncom- monly dry. The skin of this apple is full of dark red blotches running longitudinally, with small white spots :
APPLES. Ill
the tree grows very straight, with upright branches, and is a great bearer. It is celebrated for making fine early cider in Essex county New- Jersey, where it was first cultivated, and derives its name from the family who brought it into notice, .
yO. IS. STYRE.
This is the most celebrated and extensively culti- vated cider apple in England; and is also a good eating apple : the size is above middling, the colour of a pale yellowish white ; the flesh is firm, and when fully ripe, of a fine flavour: the cider when produced from a light rich soil, is rich, highly flavoured and of a good body ; its price in England is frequently four fold that of common sale cider — the fruit is pale rinded, but produces a high coloured liquor. The tree is of a singularly beautiful growth^ remarkably beesom-headed, throwing out numerous straight lux- uriant shoots, growing upwards from the crown, in the form of a willow pollard, running much to wood, and in deep soils, growing to a great size before it ber comes fruitful :. it suits sandy ground : by the end of September it is ripe in England, generally the mid- dle of October is in common years the time of gather- ing— by Mr. Knights experiments, the must out- weighed all others except that of a new variety, pro-
112 APPLES.
duced by mixing the Lulham Green, and Siberian Crab : Marshall states, that nearly one third more of Styre apples are required to produce a barrel of cider, compared with common apples.
The S tyres growing in my orchards, are as large as Newton Pippins, and remarkably fair; I have kept several of them free from rot to the latter end of Jan- uary— from this experiment, I should venture to pro- nounce them highly estimable for late cider.
NO. 19. FAMA GUSTA.
Is an apple imported from England, of a large size, somewhat resembling the yellow Bellflower in shape and size. The skin is smooth, of a pale green colour ; the flesh white and hard, with some acidity — the stalk is long, and strongly attached both to the twig and fruit; it is inserted in a deep and singularly guttered cavity: the tree grows vigorously, but in an unsightly form, shooting its branches irregularly in a horizontal direction : the time of ripening is October ; this tree is said to have been brought from the Island of Cyprus.
No. 11 Siberian Crab.
No. 13. Hagloc Crab.
No, 14 American Nonpareil.
•3- .3
No. 15. Holland Pippin.
No. 16. Corlies' Sweet,
No. 17. Poveshon.
No. 18. Styve.
No. 19- Faraa Gfusta,
No. 20. Brap D'Or of France,
tfo. SI. White Sweeting.
APPLES. 113
NO. 20. DRAP D'OR OF FRANCE.
This apple I imported fron London ; it is very large and fair, of a round, and rather flat shape ; the skin is of a bright yellow colour, with small black spots, and delicate blotches : the flesh is white, large grained, crisp and pleasant — it ripens in September, and keeps well for some time : the tree is large, vigorous and finely shaped — round, regular and spreading ; it is a great bearer, and highly worthy of cultivation.
NO. 2i. WHITE SWEETING.
This is a large, fair, pale yellow apple, rather of an oblong shape ; the flesh is white, sweet, and tough, of a pleasant taste ; and makes excellent food for hogs, and very fine cider in September. The tree grows very handsomely and vigorously, and thrives uncom- monly well on sandy ground : it has been much cul- tivated in the neighbourhood of Burlington N. J. where it is known by the name of Wetherills white Sweeting.
114 APPLES.
NO. S3. CATLINE, OR GREGSON APPLE.
The Catline is an apple rather below the middling size : and is sometimes, in a fruitful year, and on a full bearing tree, quite small : it is a great bearer — the form is flat, the stalk short and thick, the skin smooth, and of a beautiful yellow, with a clear and brilliant red towards the sun, with numerous streaks and many dark spots scattered on the surface. The flesh is a pale yellow, tender, rich, juicy and sweet : as an eating apple in October, November, and De- cember, it is particularly fine ; and is considered as a good early cider apple, although not sufficiently strong for bottling ; the tree is small, the form regular, and round in the head ; the shoots straight and delicate ; the foliage of a lively green— it is very productive, and in six or seven years after transplanting, it bears abundantly, when well cultivated.
NO. 23. GLOUCESTER WHITE.
This apple is of a middling size; of a shape not very uniform, varying from an oblong to a flat form * the colour when ripe, is a bright yellow, with clouds of black spots : the flesh is yellow, rich, breaking, and juicy 5 of a fine flavour as a table apple; and producing
APPLES. U5
cider of an exquisite taste. The stalk is of the ordi- nary length, inserted in a cavity of medium depth, the crown is moderately deep : the time of ripening is a- bout the first of October, after which the fruit soon falls and is fit for cider. It does not keep long, but while in season, is a delicious table apple^ the tree is very thrifty, hardy and vigorous ; of a regular and beautiful form, and very productive. It is much cultivated in the lower counties of Virginia, from whence I procured it, as an apple of high reputation.
NO 24. DOMINE.5
The Domine' was imported from England : the tree is remarkably handsome, tall, upright, and spreading, and of luxuriant growth ; the fruit is large and fair : the colour a greenish yellow, with a blush towards the blossom end ; the stalk is thick and short, planted in a large hollow, as is also the crown — the flesh is firm, juicy, rich, and of a fine flavour. It ripens in October, and bears abundantly.
NO. 25. LOANS ENGLISH PEAEMAIN.
This apple is below the middling size ; the form is flatter than tihe Hertfordshire, or winter Pearmain ; the
116
skin is red, with russet spots resembling the Royal Pearmain; the flesh is firm, rich, juicy, and spright- ly : it ripens in September and October.
NO. & RAMBO, OR ROMANITE.
This apple is much cultivated in Delaware, Penn- sylvania, and New-Jersey; taking its name from the families by whom it was introduced into notice. It re- sembles the Yandervere in its appearance, but is a sweeter and more juicy fruit ; the form is flat, the size middling, the skin a pale yellow, with faint red streaks towards the sun ; the flesh tender and sprightly: it is much admired as a cooking apple — it makes tolera- bly good cider, but not of the first quality ; and is a fine table apple. The tree grows large, the leaves are of a pale yellowish green ; it ripens in the fall, and keeps for several months — it is known by the name of Seek no farther in the Philadelphia market, where it is a highly popular fruit, in the fall months ; it is in some parts of the country, called the Bread and Cheese apple.
No. 22. Catline*
No, 24, Domine',
No. 23. Gloucester White.
No. SS. Pomme D'Apis. No. 25. Loans English Pearmain.
No. S6. Rambo, or Romanite.
No. 27. Monstrous Pippin,
No. 29. Monstrous Bellflower.
No, 31. Doctor, or Dewit Applec
APPLES. 117
NO. 27. MONSTROUS PIPPIN, OB NEW-YORK GLORIA MUNDI.
This apple originated on Long Island, state of New- York ; it is of an uncommonly large size, weigh- ing from twenty to twenty-seven ounces : when ripe, the skin is yellow, smooth, and full of white spots ; the stalk is short, and grows in a deep cavity, the eye is also very deep ; the flesh is juicy, white, tender, and sprightly, and is very excellent for cooking, but has not sufficient flavour for a fine table fruit, and is not rich enough for cider : its uncommon size subjects it to be blown down, and to be stolen : it is not there- fore a desirable apple beyond a few trees in a collection.
NO. £8. POMME D?APIS.
I «•
This apple is called in New-York the Lady apple from the beauty of its appearance ; it is of a very small size, and flat form — the colour when ripe, a brilliant yellow, with a dark red cheek ; the skin smooth, the flesh white, crisp, breaking, and of a very delicate taste, with very little core ; the juice mild and agree- able, the seeds small, short and wide: the tree grows remarkably straight, with upright branches; and is of
118 APPLE'S,.
middling size. In France, from whence it was impor- ted, it is sometimes called Long-bois, or Long wood — the fruit grows in clusters ; it is a late but abundant bearer; it keeps well during the winter, and hangs late on the tree : it is a much admired dessert apple ; no trees make a more handsome appearance in an orchard ; the leaves are small, and the wood dark, approaching to a black.
NO. 29- MONSTROUS BELLFLOWEU,
A very large, fair, and beautiful apple; of an ob- long shape resembling the yellow Bellflower, but more regular in its form, and of a paler yellow colour. The flesh is rich, juicy and tender ; it ripens in Octo- ber, and is a pleasant fruit, although inferior to many excellent apples of the season — the foliage of this tree is singularly large and luxuriant; the growth very reg- and strong; the form upright.
NO. 30. POUND APfrLE.
- ~-V
This is a large fair apple, very showy; the form i» flat, the stalk short and planted in a deeply indented cavity — the skin is smooth, a pale yellow inclining to a green, streaked with a lively red — the flesh of a
119
yellowish cast, mixed with a small portion of green; juicy and sprightly, well fitted for cooking — it ripens in October, and keeps for several months — the tree is large, vigorous and spreading. The size of this ap- ple has attracted more attention than it merits from its other properties ; as a table, cooking, or cider fruit, it is inferior to many others which ripen at the same season.
NO. 31. DOCTOR, OR DEWIT APPLE.
This is a very large, fair, and beautiful apple — the form is rather flat ; the skin is smooth, with a yellow ground, clouded and streaked with shades of red, with a few small dark spots or clouds — the stem is very short, and both ends deeply indented — the flesh is tender, juicy, and highly flavoured, remarkably brea- king— it ripens in October, and keeps for several months : it is among the most admired apples of the season as a table fruit. It derives its name from a physician in Germantown, near Philadelphia; by whom it wa_s first brought into notice.
120
NO. 32. NEWARK KING, OR HINCIIMAN APPLE.
This is a large, fair, and handsome apple ; called the Newark King in East- Jersey, and the Hinchman apple in Gloucester county, West-Jersey, where it was first brought into notice by a person of that name : it is shaped like a Priestly, and very much resembles a large late Pearmain, of very regular growth — the skin is smooth, red, streaked, with yellow dots — it is a fall and early winter apple — the tree is of vigorous growth — very spreading, and bears abundantly.
NO. 33. BELL-FLOWP:R.
A remarkably large, beautiful and excellent apple, both for the dessert and for cooking — it is of a pale, but bright and fair yellow colour; the cheek next the sun has sometimes a blush, but more frequently is without any red : the form is oblong, somewhat poin- ted at the blossom end — both ends are deeply inden- ted— the flesh is rich, juicy, tender and sprightly ; it has uncommonly large full seeds, which are lodged in a pericarpium of unusual size, and if shaken can be distinctly heard ; it ripens late in October, when its great weight causes it to fall in windy weather — if carefully picked before they are too ripe, they will
No. 30. Pound Apple.
No. 38, Newark King.
•n
No. 33. Bellflower.
No. 34, Wiue Apple.
I-
I
g
t
z
I
o
s
o
CO CK
D
I
CO
d
fc
I
APPLES. 121
keep in high perfection through the winter, till late in the spring, especially when they are shrivelled or wilted — from their beauty and excellence, they are the most popular apple in the Philadelphia market : the tree grows very large and spreading ; it should be trained high, or the limbs will touch the ground when in full bearing — it succeeds best on light rich soils. The original tree is said to be now standing on a farm near Crosswicks, Burlington county, N. Jersey, very large and old.
NO. 34. WINE APPLE.
An uncommonly large, fair, handsome red apple — the form is round, flat at the ends : the skin is a lively red, streaked and spotted with a small portion of yellow: the stalk end frequently of a russet colour, both ends deeply indented ; the stalk very short, the taste is rich and pleasant, an admired table fruit, and excellent for cooking as well as for cider ; it ripens in October, and keeps well through the fall and win- ter. The tree is uncommonly large and handsome, the leaves small, it bears abundantly ; from its sprea- ding form, it does not require much trimming — it is probably as saleable an apple as any sold in the Philadelphia market : in the state and county of Del- aware it is called the Hays Winter $ and in some
122 APPLES.
places in New-Jersey, the fine Winter, and large Winter Red : I have been informed, that the origi- nal cultivator of this apple, made admirable cider by throwing about one shovel full of sandy loam into a pressing, which had an effect in lessening the acidity, and made a clear, sweet liquor, by this novel mode of fining.
NO. 35. ROYAL PEARMAIN.
Is a fine, large apple, rather flat in its form, of a rich russet colour, blended with red, faintly streaked and dotted with spots of russet. The skin is rough, the flesh a rich yellow, of a very sprightly taste, and firm in its texture ; when first gathered, rather tart, but becomes both sweet and tender by keeping : it is a good table apple, and makes excellent cider ; the size that of a Vandervere ; it ripens in October, and will keep till February and March — it is highly es- teemed by the planters in Virginia, whence I procu- red it from the neighbourhood of Richmond : the tree grows tall and straight, with a luxuriant foliage and regular form, and is a most abundant and uniform bearer. This apple is known in Pennsylvania, and much cultivated, under the name of the Merrits Pearmain.
JPPLEg. 123
NO. 36. LONG ISLAND RUSSET.
This is a small apple, very much in appearance like the Coopers llusseting; the form is rather ob- long, diminishing towards the crown, which is very kollow ; the stalk is a full inch in length, planted very deep — the flesh is dry and sweet ; makes a very sweet sirupy cider, which when fined is much admi- red— the skin is of a yellow russet, clouded with black spots — this apple keeps well.
NO. 37. GOLDEN PEARMAIN.
Called in New-York and East-Jersey, the Ruck- mans, or Dutch Pearmain ; and in other places the Red Russet ; is a most valuable apple for cider, and for family use : the size is middling, the form rather flat, the skin rough, with a large portion of bright russet, mingled with red towards the sun when fully ripe — the flesh is rich, tender, and rather dry — it is a great and uniform bearer; the tree grows luxuriantly, with strong shoots, and a close compact head — the fruit ripens in November, and keeps well through the winter.
124 APPLES.
NO. 38. MORGAN APPLE.
This is a fall and early winter apple, of a size a- bove the middling, and a form rather oblong, a little diminished towards the crown — it is nearly round at each end, there being but little bollow at the crown or stem ; the skin is rough, the colour a pale yellow, with numerous small points ; the flesh a pale yellow, very tender, with an agreeable taste, but rather dry — the stalk is long and thin : the tree grows thriftily, and produces abundantly ; the fruit ripens in October, and keeps well for several months. It takes its name from Mr. Benjamin Morgan, late of Gloucester county New-Jersey.
NO. 39 SHIPPERS RUSSETING.
This is a large flat apple, of an irregular form, with a yellowish green skin, mixed with a coarse thick ras- set, and a portion of red : it is much esteemed for stew- ing, and maybe used for this purpose before it is ripe, or even full grown, and is continually improving through the autumn, till late in the season. Like all the Russeting tribe, it is a dry fruit ; it is a great and constant bearer ; the tree grows vigorously, and attains to a large size 5 the name was taken from the late
APPLES. 125
chief Justice Shippen, in whose garden in Philadel- phia the original tree stood.
NO. 40. BULLOCKS PIPPIN, OR SHEEP NOSE.
This is one of the finest apples in New- Jersey, in the autumn and early winter months. In size it is below middling — the skin is yellow, inclining to a russet; the flesh is yellow, rich, juicy, tender and sprightly ; it is an excellent cider apple, and when ba- ked, is the best apple 1 am acquainted with — the form is that of a heart, pointed towards the crown ; the stalk short ; the tree handsome, the top round and regular, the foliage dark and luxuriant — a great and constant bearer — it is a native of Burlington county New- Jer- sey — it is sometimes called the Long Tom ; it derives one of its names from the family of Bullock, but is more generally distinguished by the vulgar name of Sheep-nose, from a supposed resemblance between the form of the apple and that part of a sheep.
NO. 41. RIBSTONE PIPPIN.
«f
This is an admired English apple, which I obtain ed from Mr. Priestly late of Northumberland, Penn- sylvania—the size is large, the form rather flat, the
16
12$
skin streaked with red and yellow, with a small por- tion of russet: it is an excellent table and baking apple; m season, from October till April.
NO. 42. REINETTE TRANCHE.
This is the most admired winter apple in France ; the size is large, the shape long, flat at the ends, and lessening towards the crown : the skin is yellow, and when fully ripe, is apt to shrivel — it has usually a num. ber of cloudy, black, and russet spots on the skin — the stalk is short and thick, planted deep — the flesh firm, rich and sprightly — it is often kept sound till the second year — the tree is of a handsome form, tall, large, of vigorous growth, and an abundant bearer.
NO. 43. NEWTON SPITZEMBERG.
This apple is in some parts of this State called the English, or Burlington Spitzemberg : it was brought from Newton on Long-Island — it is a large round and fair fruit; the skin a lively but deep red, streaked with darker shades of red towards the stalk, and full of small yellow dots towards the crown ; the stalk is short, and grows in a deep hollow, the crown is deep- ly indented— the flesh yellow, rich and highly fla-
APPLES. 127
voured — it is admired both for its taste and beauty — it ripens in October, and falls from the tree, but pro- perly treated will last for several months. The form of the tree is regular, handsome and spreading ; the growth vigorous, exhibiting an appearance equal to any tree in our orchards for beauty.
NO. 44. ESOPUS SPITZEMBERG.
This apple possesses great beauty, and exquisite flavour — it is said to have originated in the vicinity of Albany — it is supposed to deteriorate when trasplant- ed to the south of the Highlands on the Hudson Ri- ver. In size, it is a large apple ; in form oblong — a fair and smooth skin, the colour a lively and brilliant red approaching to a scarlet, with numerous small yellow spots — the flesh is yellow, and singularly rich, juicy and sprightly; the stem is of moderate length, planted in a deep hollow, the end projecting a little beyond the level of the fruit : its maturity is about Christmas : the tree has a peculiar growth, with long and hanging shoots. This appears to be the same with the Flushing Spitzemberg of Long-Island ; the difference between them is of the slightest shade, and may be probably produced by soil or aspect, or by cultivation in a mountainous or flat country.
128 APPLES.
NO. 45-KAIGHNS SPITZEMBERG.
This apple has a faint resemblance to the Esopus Spiizeinberg, but is more pointed towards the crown : the colour is a lively but pale red, faintly streaked, and full of white spots : the skin is smooth, the stem long and deeply planted, the crown very hollow — the iiesh finely flavoured, yellow, juicy, and tender; a beautiful early winter fruit, highly deserving of propagation. The tree is of spreading growth, and a very unsight- ly form ; its name is derived from a family residing in Gloucester county New-Jersey, where it was first cultivated.
NO. 46. IRISH APPLE.
This is a fruit of large size, bearing a strong re- semblance to the yellow Newton f Pippin both in form and colour: the skin is full of small red spots—- the form is flat— the stem short and deeply planted : the flesh is pleasant, rich juicy, and sweet— it ripens % in November, and will keep for some months— the tree grows upright with delicate limbs. 1 have dis- covered this tree to be deficient in hardiness in light soils ; in a row of twenty, planted twelve years ago, a large portion died at an early age; those which sur-
No. 41. Ribstone Pippin.
No. 42> Reinette Franchd
No. 43. Newton Spitzemberg.
No* 4& Esopus Spitzemberg.
No. 45. Kaighns Spitzemberg.
No, 46, Irish Apple.
No. 4/7. "Winter Fearmain,
No. 48. Jersey, or R. I. Greening
APPLES. 129
vived the first season, attained a considerable size, and bore tolerably well: last year (1815) the remain- ing six or seven perished, from the bursting and de- cay of the bark near the surface of the earth.
NO. 47. WINTER PEARMAIN.
Is called in England, the Hertfordshire Pearmain, and is sometimes known by the name of the French Pearmain in this country— it is one of the most estima- apples of the season : as a table fruit, it is rich, break- ing and sprightly, though not very full of juice— few apples surpass it for cooking, and it produces excel- lent cider — it ripens in October, and will keep through the winter. The fruit is of moderate size, of an oblong form, very free from blemishes ; the skin is smooth, of a dull red, faintly streaked with green, which when exposed to the sun, turns to a yellow, with indistinct russet spots : the tree grows handsome- ly, with a large and regular form, and is supposed to be the most hardy and uniformly productive apple in our orchards, well adapted to light soils.
NO. 48. JERSEY, OR RHODE-ISLAND GREENING.
Sometimes called the Burlington Greening; is a
130 APPLES.
ry large fair apple, of a round shape with a yellow- ish green skin, spotted with red like a Newton pippin; the ends are somewhat flattened, and the stem and crown sunk below the level of the fruit : the flesh is rich, juicy, tender, and very yellow — as a table fruit, in October, November and December, it is highly es- teemed— the tree is very large, the limbs strong and spreading, the growth very luxuriant.
NO. 49. FRENCH VIOLET.
This is a much admired apple in France ; in this country, its merit does not appear equal to many others ripening at the same time. It is a beautiful fruit, of a regular oblong form, rather above the mid- dling size — the skin a dark brilliant red, very smooth and faintly streaked, with large blotches of fawn co- lour— the flesh is white, juicy, tender, and delicate, but not highly flavoured ; it ripens in the autumn, and will keep wel! through the early part of winter. The tree is handsome and vigorous, bears at an early age very abundantly; the fruit grows at the extremities of the branches, with very small footstalks.
APPLES. 131
NO. 50. SEEK NO FURTHER,
This apple is a native of one of the Eastern states: it is a large fruit, of a round but oblong form, the skin smooth, of a yellowish green colour; the flesh yellow, juicy, rich and tender; an agreeable early winter apple : the tree bears well, the trunk straight and tall, shooting its branches upwards in a hand- some and regular form.
NO. 51. SCRIVENERS REIT.
Is a handsome and fair apple — the colour a bright red, with faint red streaks, and small white spots — in appearance, resembling the wine-sap : the stalk is long, and grows in a deep cavity; the shape oblong, j diminishing towards the crown — the flesh is juicy, breaking, and highly flavoured ; it ripens in October, and keeps well. It is an admired cider fruit in some parts of the states of Maryland and Delaware.
NO. 52. CIDER APPLE.
The apple propagated under this name, is highly esteemed as a most productive and excellent cider
132 APPL&S.
fruit, in the county of Bucks, and the contiguous parts of Pennsylvania : the size is middling, its appearance resembles the Vandervere — the skin is smooth, a live- ly streaked red — it is a pleasant table fruit, but is chief- ly used for cider. The tree is tall, the limbs shoot upwards ; it is sometimes loaded with fruit beyond any other tree in our orchards, requiring great care to pre- vent the branches being destroyed by the weight of fruit. It ripens in October and November.
NO. 53. CANN APPLE.
This apple is cultivated in West-Jersey as a fine cider fruit ; it takes its name from the peculiarity of the shape, which resembles a cann — in form, it approach- es to a cone— the size is moderate, the colour an olive green, with a portion of red in the cheek next the Sun : the skin is dotted with faint spots, and towards the blossom end inclines to a brownish red ; the stern is of ordinary size — the flesh white and sweet — the tree is of thrifty growth, with a spreading form.
NO. 54. ROMAN STEM.
This apple was first propagated in the neighbour- hood of Burlington New- Jersey, where the original
*H ' .
No. 49* French Violet.
No. 50. Seek no further.
No. 51. Scriveners Red*
No. 5%. Cider Apple,
No. 53. Cann Apple.
No. 5** Roman Stein.
No. 55. Cathead.
Ko. 56. Newark Pippin,
APPLES. 133
tree is now standing. It is an excellent early winter fruit, much admired for its tender, mild, juicy, and agreeable properties ; the size is small, the form round, the stalk of singular appearance, from a fleshy protu- berance of the neighbouring part, resembling an aqui- line nose, whence the apple derives its name — the skin is rough, the colour yellow, with black clouds and spots — the tree is of handsome and vigorous growth, with long shoots, and great fruitfulness : it is in every respect deserving of extensive cultivation.
NO. 55. CATHEAD.
This is a very large round apple ; flattened at the ends, and deeply hollowed: the stalk is short and thick, so deeply sunk as to be almost imperceptible — the colour a greenish yellow, the flesh white: a good apple for cooking and drying, but apt to drop from the tree from its great weight, and deficient in point of richness and flavour.
NO. 56. NEWARK PIPPIN.
Called the French Pippin in East- Jersey ; and in other places denominated the yellow Pippin: this
apple, on young trees, is sometimes large ; it is usu-
17
134 APPLES.
ally above the middling size : the form is oblong — full, even, and fair, hollowed at both ends — the skin has a greenish cast, turning yellow when fully ripe, with clouds of small black dots — the flesh is firm, very rich, juicy, and highly flavoured ; in taste and colour like the yellow flesh of a pear: it is the finest early winter apple of the middle States, and continues in full per- fection until the maturity of the Newton Pippin ; it is also a much admired cider apple, and an abundant bearer, but apt to drop early in the autumn: the tree is of an irregular growth, the branches crooked and drooping, requiring great attention to pruning, which, when properly done, may be made conducive to the improvement of the natural growth — its excel- lence will remunerate any expense in rearing the tree, in the best form to promote its growth.
NO. 57. CUMBERLAND SPICE.
This apple was brought from Cumberland county New-Jersey : It is a fine fall and early winter fruit for the table — the size is large, the form rather long, lessening towards the point; the colour a pale yellow; the stalk short and thick, with a small cavity around it; the flesh is remarkably white, tender, and easy of di- gestion ; the pericarpium large and hollow ; the skin full of clouds of black dots near the stem, apt to
APPLES. 135
shrivel after keeping some time ; the trees are thrifty and fruitful.
NO. 58. BHOWNITE.
A fine table apple in the beginning of winter, and much esteemed for cooking from September till Feb- ruary, when it becomes mealy : it is rather a small apple, the form inclining to an oblong, a little pointed towards the crown — the stalk long and slender, the flesh tender, delicate and sprightly, resembling the Fearmain in flavour and crispness. This fruit was brought from the neighbourhood of Wilmington in the state of Delaware, where it is propagated under the name also of Browns winter; the tree is of regular growth, with a handsome form, and spreading branch- es.
NO. 59. AUNTS APPLE.
This is a beautiful and large apple, of an oblong make, resembling the Priestly in shape — the skin smooth, streaked with a lively red, on a yellow ground : the flesh is yellow, breaking, and juicy ; of an agreeable flavour, but not rich — it ripens in No- vember, and from its handsome appearance, is a val-
13& APPLES.
liable market fruit: the tree is small, the growth deli- cate, audits fruitful ness great. It is extensively cul- tivated in several of the Eastern counties of Pennsyl- vania,
NO. 60. FENOUILLET JAUNE, OR YELLOW FEN- OUILLET.
This is a small apple, the form is round, the stem short, the ends not much sunk — the skin is rough, a yellowish fawn coloured russet; the flesh of a yellow cast, tender, sprightly, and pleasant — it ripens in November and keeps well.
NO. 61. WHITE CALVILLE.
This is one of the most admired French table ap- ples, and is highly esteemed for cooking: the size is large, the form flat, the skin smooth; the colour a pale yellow, with a faint blush — the flesh is white, tender, light and large grained ; the juice lively with- out acidity : the axis of the fruit is hollow, surrounded by five large seminal lodges, resembling, when cut transversely, the figure of a star — when ripe, the seeds may be heard to rattle : the stalk is small and of mid- dling length, the ends not very deeply indented — the growth of the tree large, vigorous and spreading \ it
No. 60. Fenouillet Jaune,
No, 57. Cumberland Spice.
No. 59. Aunfs Apple,
No. 64. Golden Pippin,
No. 58. Brownite,
No. 61. White Calville,
No, 6& Red Calville.
No. 63. Redling.
No. 65. Quince Apple,
APPLES. 137
bears abundantly — the fruit ripens in October, and keeps through the Winter.
NO. 63. RED CALVILLE.
The size of this apple is about middling; the form rather round, flattened at the stalk — the stem short and thick ; the skin smooth ; the colour dark, covered with a white down, which, when rubbed off, leaves a clear and almost black red : the flesh white, spright- ly, and juicy, but not rich — it ripens in November, and keeps well through the Winter.
This apple is much celebrated for its excellence by the French writers, but does not appear in this country to merit so high a reputation as it has acqui- red in France ; its greatest merits are those of bearing abundantly, and keeping well.
NO. 63. REDLING.
The Redling is a fine winter apple, remarkable for keeping late in the spring in high perfection ; the size is about middling, the form is oblong, the colour a lively red with small distinct white spots; the skin fair and smooth, with the appearance of a Priestly.
138 APPLES.
The 'growth of the tree is very peculiar, with hanging limbs resembling suckers.
NO. 64. GOLDEN PIPPIN.
This apple possesses the highest reputation in En- gland, as a fine winter, table, and cider fruit : the size is very small, the form rather flat, the skin rough, the colour a deep rich yellow, mixed with russet — the flesh yellow, rich, and sprightly : the tree is small, the branches short, the growth delicate; and by Mr. Knight in his treatise on orchards, is said to succeed best on sandy soils. There appears to be some just- ness in a remark of 1 nglish writers, that the climate of England is peculiarly favourable to this apple — in this country it does not rank very high in the scale of good apples ; this may proceed from climate in some degree, but it is, I apprehend, more to be ascribed to the long duration of the variety, which, in its native soil, is supposed to have diminished the excellence of its flavour and the vigour of its growth.
NO. 60. QUINCE APPLE.
The tree is of large and vigorous growth — the size of the apple is large 5 the shape flat 5 the skin, whea.
APPLES. 139
fully ripe, is yellow ; the flesh rich, yellow and juicy — in appearance, it somewhat resembles a large yellow Newton Pippin. It came originally from the state of New-York — ripens in November.
NO. 66. ORANGE APPLE.
This is a fine table fruit in the fall and early winter months ; and is thought to be a good cider fruit : the size is small, the form oblong — the colour a greenish yellow — the flesh yellow, rich, juicy, and sprightly; the tree is of moderate size, the growth upright, and its fruitfulness great. It is much cultivated in seve- ral of the middle counties of New- Jersey as a highly estimable apple.
NO. 67. BLACK APPLE.
The size is below middling ; the form round, but flat at the ends, the stem half an inch long, planted deep, the crown not much hollowed ; the skin smooth, of a deep red— approaching to blackness, with a down which obscures its brightness till rubbed off: the flesh is yellow, rich, juicy, crisp, and well tasted — it ripens in November, and is much admired as a fine table fruit, which keeps well — the tree is of moderate size, the
140 APPLES.
growth spreading, with drooping limbs — it is a great and constant bearer.
NO. 68. ROYAL RUSSET, OR LEATHER-COAT.
This is an apple of moderate size, and of a flat form — when ripe, the side next the Sun is a rich red, intermixed with russet, with spots of white : the flesh is well flavoured, sprightly, and tender ; the stem short and thick, with small swellings in the surround- ing parts— it is a fine cooking apple, keeps well and bears abundantly. It was imported from England, where it is highly esteemed as a valuable winter apple.
NO. 69. ROSE APPLE OF CHINA.
Is a handsome large apple, of a form rather ob- long, somewhat diminished towards the crown — the ends but little hollowed — the stalk is short and thick : the skin is smooth, streaked with red and green — it is a pleasant and juicy table fruit, without much fla- vour: the time of ripening is October; the tree grows vigorously, in a handsome and upright form, and bears abundantly. I imported this apple from En- gland.
No. 68. Royal Russek
No. 66. Orange Apple.
No. 67. Black Apple,
••'
No. 69- Rose Apple of China,
No. 70. Sweet Pippin.
No. 71. Vandervere.
No. 7& Yellow Newtou Pippin,
No. 73. Green Newton Pippin.
Michael Henry Pippin,
APPLES. 141
NO. 70. SWEET PIPPIN.
r
Is a large fair flat apple ; its shape horizontally is rather elliptick than circular : the colour is a brownish red, with a mixture of a small portion of greenish yel- low, somewhat resembling in appearance the grey- house — the stalk is short and deeply planted in a large cavity — the crown is much sunk ; the flesh firm and solid — it is a sweet apple, rather dry, and defi- cient in flavour — the tree bears abundantly.
NO. 71 • VANDERYERE
This apple is sometimes called the Staalcubs, from a family in Delaware State, by whom it was cultiva- ted ; it is of moderate size, and when growing on a highly cultivated light rich soil, is a much admired fruit for culinary purposes : it is a tolerable eating ap- ple, and when free from the bitter rot, makes good cider — it is a winter fruit, but can be used for cooking very early, when quite green, and not half grown. The form is flat ; when ripe, the skin is a pale red, with rough yellowish spots, and some clear yellow ; the flesh is rich, yellow, sprightly, and tender— lime is said to be useful in destroying the bitter rot to which
tliis apple is very liable— the trees in good ground
18
U2 APPLES.
attain to a large size, and are great bearers — a pint of the juice of this apple, weighs eleven penny- weights more than water.
NO. 72. LARGE YELLOW NEWTON PIPPIN.
This is in most of its varieties the finest apple of our country, and probably of the world. It varies much in quality, with soil, aspect, cultivation, climate and age: although peculiarly adapted to strong high ground, it may be raised in great perfection on all good wheat and clover land — the better the soil, the finer •Will be the fruit; for the growth is not vigorous, and in every soil the bark has a rough appearance — the form is rather flat, the size large, the skin a greenish yellow, with black clouds, and frequently with red spots or blotches — the ends are hollowed, the stem short, the flesh rich, yellow, juicy, breaking and high- ly flavoured ; it ripens in November, and is often kept till May and June— it is a superior table fruit, and an excellent kitchen and cider apple — it will produce fine apples on even a light sandy soil, aided by the application of river or meadow mud as a manure , two or three cart loads to a tree. The tree does not ar- rive to maturity until twenty or twenty-five years, the cider produced from it is highly flavoured, but not so. strong as many other kinds.
JPPLE& 143
NO. 73- GREEN NEWTON PIPPIN.
This is a variety of the preceding kind' — although I could never perceive a difference in the trees, there is certainly a perceptible one in the fruit. The Green Pippin is rather more oblong in form, the skin is green, and smoother, the flesh whiter, crisper, and more juicy — I have eaten them in high perfection, raised in some of the Patowmack counties of Virginia, and from trees growing in New- York, New- Jersey and Pennsylvania — when produced from trees advantage- ously situated, and well cultivated, they are every where the finest apple in our orchards, very far supe- rior to all other kinds for exportation : in productive- ness, they are surpassed by no apple of any season — they are the fairest and freest from rot of any highly flavoured apple we have.
NO. 74. MICHAEL HENRY PIPPIN.
This is a large fair apple, of a handsome oblong shape, flat at the stalk end, diminishing towards the crown: the colour when ripe is a lively yellow; the flesh is very tender, and when in perfection, it is juicy, highly flavoured, rich, and melting ; of a yellow colour : the time of ripening is iu November — it keeps well
144 APPLES.
through the winter. The tree has a handsome regu- lar form, and strong growth, the limhs running straight, with an inclination upwards, what is usually called beesom-headed — it derives its name from a resident of Monmouth county, New-Jersey, by whom it was brought into notice.
NO. 75. LONG-ISLAND PEARMAIN.
A handsome large apple, of an oblong form, about the size of a Priestly — the stem is short, not deeply planted; the crown large and hollow; the skin streak- ed with large blotches of red on a rich yellow ground, with faint russet spots — the flesh is tender, coarse and pleasant, partaking of that dryness characteristick of all the varieties of the pearmain — it ripens in October, and keeps till March.
NO. 76. WOODS GREENING.
This apple is of medium size — the colour a pale green — the form resembling a Newton Pippin, but more pointed at the blossom end — the skin smooth, the flesh white, juicy, and sprightly — an excellent winter fruit — the stem is thick and short, and deeply planted — the crowu hollow ; a very abundant bearer.
: '. - ' * • •• ' •'••
No. 75. Long-Island Pearmain,
No. 76, Woods Greening,
No. 77. Reinette Grise,
78. Pennock,
No. 79. Priestly.
No, 80. Lady
No. 81. Winter Queen,
No, 8& American Pippin,
APPLES. 145
It was first cultivated by a family in the county of Burlington New-Jersey, from whom it derived its name — it is sometimes called Coate's Greening, from another family in the same county.
NO. 77- REINETTE GRISE.
This is described as an apple of superior excel- lence by the French writers, but does not in this coun- try appear to merit so high a character — the size is below middling — the form flat, with a small hollow at each end — the skin thick and rough, with some rus- set : sometimes it is a bright yellow, with some red in spots : the flesh is firm, and of a yellowish white — the juice abundant, sweet and sprightly. It ripens in the beginning of winter, and keeps late in the spring.
NO. 78. PENNOCK.
•
A very large, fair, red apple, much admired as an early winter fruit; the form is singular; when standing on its end, the axis of the fruit inclines twelve to fif- teen degrees from a perpendicular line — the shape va- ries, but is generally flat — the skin a deep red, with small indistinct streaks of dull yellow, and small black clouds and light spots on the side next the sun;
U6 APPLES.
the flesh is rich, yellow, tender, juicy, and sweet : the tree grows very large — the form regular, spreading finely, with great heauty, equal to any trees in our or- chards : it is a great and constant bearer, and keeps well, and is a popular apple in the Philadelphia mar- ket. It obtained its name from a family in Pennsyl- vania who first cultivated it.
NO. 79. PRIESTLY.
This apple is said to be a native of the county of Bucks in Pennsylvania, where it was first cultivated by a person from whom it has obtained its name. The tree has a handsome, upright form, vigorous growth, and large leaves ; it is well suited to light soils — the fruit is large, of an oblong form — the skin smooth, the colour usually a dull red, streaked faintly with green, with spots of the same colour : the flesh is white, has a pleasant spicy taste — it is an excellent table and kitchen apple} hangs late on the tree ; is an abundant bearer, and makes good cider late in the season, but not of the first quality.
NO. 80. LADY FINGER, OR LONG PIPPIN.
The form is oblong and pointed towards the bios-
som end, more remarkably long than any apple I have seen — the skin is a greenish yellow ; the flesh pleasant, but much inferior in flavour to the Newton pippin ; it is an early winter fruit : does not keep well, but is an abundant bearer : the tree is of very delicate growth, with small limbs.
ISO. 81. WINTER QUEEN.
This is a very showy fruit; above the middling size; of an oblong form, diminishing towards the blos- som end : the skin is smooth, of a lively bright red streaked with yellow — the taste is pleasant, but with- out any of the fine flavour of a very good table or cider apple : the form of the tree is upright and tall, shoot- ing out straight limbs — it is an abundant bearer ; the time of ripening is November.
NO. 88. AMERICAN PIPPIN.
This apple is in very high reputation, both for cider and for keeping till very late in the spring, often till Harvest. The shape is flat, without any hollow at the ends ; the stem singularly thick and fleshy ; the crown very large, the skin a dull red, with faint yel- jfcpw §pots; and a portion of dull green; the flesh hard
U8 APPL&S.
and white ; the tree is of a growth remarkably sprea- ding, with hanging, crooked shoots, and very open. It makes cider nearly equal to the Grey-House : I am informed by an intelligent and experienced farmer, that fourteen bushels of this apple are required for a barrel of cider. In the season of bearing, it produces abundance of sound and fair fruit.
NO. 83. HARRISON.
This is the most celebrated of the cider apples of Newark in New- Jersey : it is cultivated in high per- fection, and to a great extent in that neighbourhood, particularly on the Orange mountain ; the shape is ra- ther long, and pointed towards the crown — the stalk long ; hence it is often called the long stem — the ends are deeply hollowed ; the skin is yellow, with many small but distinct black spots, which give a rough- ness to the touch : the flesh is rich, yellow, firm and tough ; the taste pleasant and sprightly, but rather dry — it produces a high coloured, rich, and sweet ci- der of great strength, commanding a high price in New- York, frequently ten dollars and upwards per barrel when fined for bottling. The trees are certain bearers; the apples fall about the first of November; they are below the middling size, remarkably free from rot; ripen at that time, but wiU keep well when
APPLES. U9
housed. The tree is of strong and vigorous growth, throwing out numerous suckers from the limbs — the wood is hard — ten bushels are required for a barrel of cider — one barrel will produce fourteen quarts of distilled spirits : it obtained its name from a family in Essex county New-Jersey, where it originated, and is very extensively cultivated. One tree of this kind this year, in an orchard in IJssex county, produced upwards of 100 bushels, 87 of which were gathered when fully ripe, the others were fallen fruit, careful- ly measured to ascertain the quantity.
NO. 84. CAMPFIELD, OR NEWARK SWEETING.
This apple is next in reputation as a cider fruit to the Harrison ; and is usually mixed with that apple in ejqual portions when ground : the size is middling, the skin is smooth and red, with small indistinct yel- low spots, the side from the sun a greenish yellow : the flesh is white, firm, sweet and rich ; the form is round, flattened, and somewhat sunk at the ends — the cider is very strong and highly flavoured, yielding fourteen quarts of spirit from a barrel — the price of the cider, about a dollar per barrel less than the Har- rison. The form of the tree is tall, with straight limbs, inclining upwards ; the size large, the growth very vig- orous, the wood hard, and of uncommon fruitfulnessj
19
^ 150 APPLES.
it is esteemed the most profitable apple produced in the Eastern counties of this State, where it was origi- nally cultivated, and derived its name from a family resident in that part of the country.
NO. 8j. GRANIWINKLE.
This apple is of moderate size, in form rather ob- long— the skin a dark red, somewhat rough — the flesh a dead sweet, very rich, of a yellow colour. The cider produced from this apple, resembles a sirup in its taste and consistence — it originated in one of the East- ern counties of New- Jersey, and obtained its name from a farmer who first cultivated it : it is usually mix- ed with the Harrison for making cider of a superior quality — it ripens in the month of November.
NO. 86. HEWES'S VIRGINIA CRAB.
.
This apple is of very small size; the form nearly round, the stem long and thin, the skin a dull red, mix- ed with faint streaks of greenish yellow, and numerous small white spots. The juice, although acid and aus- tere to the taste when mixed with the flesh, becomes sweet and highly flavoured when expressed from the pulp in the perfect maturity of the fruit : the flesh is
APPLES. 151
singularly fibrous and astringent; in pressing, it sepa- rates from the liquor, which runs through the finest flan- nel like spring water; in this state it may be trans- ported a great distance to the cellar of the dealer, be- fore the commencement of the fermentation — it is not practicable to express the juice sufficiently from the pomace, in one operation of the press ; it is therefore usually returned to the vat, and serves to make water cider of a very superiour quality— my own practice is, to mix the crab pomace in the vat with that of strong rich cider apples, which makes an improved liquor, by being strained through and absorbing much of the fine liquor of the crab. The tree is of small size, the leaves, though small, are of luxuriant growth — -the wood hard and tough, never breaking with the load of fruit usually produced every second year— ^such is the hardiness of this fruit, that in its bearing year it re- sists the frosts which frequently cut off our other apples: the origin of this apple is satisfactorily traced to Vir- ginia, where trees nearly one hundred years old, are now standing in the orchard of a respectable inhabi- tant of that State, from whom I obtained the informa- tion. The size of the fruit may be increased by liberal manuring and good cultivation — I have hauled from one to three and four loads of meadow or river mud round many hundreds of my trees, with the best effect, in the increase both of the size and quantity of the fruit.
152 JPPL&S.
NO. 87. ROANES WHITE CRAB.
This apple I procured from Colonel John Roane of Virginia — the original tree was discovered a wil- ding on his Estate, in tbe year 1790. In growth it resembles the Hewes's crab; the leaves being very delicate, the wood hard, and the size of the tree small; it is an early and great bearer every second year: the apple is very small, not larger than the Hewes's crab ; the form is round, the stalk thin, the skin yellow, with a small portion of russet about the stem, and spots of red scattered over it : the flesh is rich, dry, and of a musky sweetness ; rough to the taste, from its astringent and fibrous properties, and leaving the pomace undissolved after pressing : the liquor is re- markably strong, of a sirupy consistence when first made, but becoming singularly bright by proper fer- mentation and racking. It will keep perfectly sweet in casks well bunged, and placed in a cool cellar, through our summer months : the fruit ripens in Sep- tember and October, and may be kept without rotting for late cider.
NO* 88. GOLDEN RENNET*
This apple was originally imported from England,
No. 83. Harrison.
No .84?. Campfield.
No. 85. Graniwinkle.
No. 86. Hewes's Crab. No. 87. Koanes white Crab,
No. 89- Winesap.
No. 93. Yellow Everlasting. No. 88. Goldeu Rennet.
&i3
No. 90. Greyhouse.
No. 81. French Crab.
APPLES. 133
It is an excellent fruit for late cider: the size is small, the colour yellow, the skin covered with bright russet, rough to the touch ; the flesh is rich, yellow, and highly flavoured ; it ripens about the first of Novem- ber : the tree is large, handsome, and spreading, and an abundant bearer.
NO. 89. WINESAF.
This is one of our best cider fruits, and is much es- teemed as a good eating apple : the size is middling, the form round, lessening a little towards the crown : the skin is smooth, the colour a dark red, with a small portion of yellow, and sometimes a few streaks — the flesh is rich, yellow, and tolerably juicy, pleasant, and sweet ; the cider produced from it is vinous, clear, and strong ; equal to any fruit liquor of our country for bottling. The apples hang late, and -make good cider without housing; they will however repay all the expense of complete maturation in an airy loft, by the increased flavour of the liquor — the tree is well adapted to light soils : of 100 trees I planted on a sandy blowing knoll eight years ago, and well cultivated, not one has died — every tree bears fine fair apples; it is becoming the most favorite cider fruit in West Jersey. The form of the tree is irregular, th« branches often grow downwards, and render it difficult to train
154 4PPLES.
in a handsome shape ; it bears more uniformly thaa any fruitful kind with which I am acquainted.
NO. 90. GHEYHOUSE.
The Greyhouse, is thought to be the finest cider brought to the Philadelphia market, by the generality of the admirers of that liquor, with the exception of the Crab: in my own opinion, it does not surpass the Winesap, when well made — >the form of the fruit is round, the size middling, a plump smooth skin of a dull ted, mixed with faint streaks or blotches still more dull — the flesh is firm and dry, without much indica- tion of its excellence in taste or smell : the cider when first made, is of sirupy richness; of great strength; and when well fined, of peculiar delicacy and purity. The tree is by no means hardy — nor is it a regular bearer, although it sometimes produces abundantly — one of the finest orchards of this fruit, stands on a sub -soil of river mud ; meadow and river mud have been found highly efficacious in promoting its growth. The fruit hangs late, and makes excellent cider with- out housing — the must is very heavy, next in weight to that of the Coopers Russeting, which weighs twen- tyfour dwt. per pint more than water.
155
NO. 91. METOISEE/ OR FRENCH CRAB.
Is a fair red apple of middling size ; the skin is smooth, streaked with a dark shade of red, mingled with yellow — the form is oblong, the blossom end is full of yellow spots , the flesh is rich, juicy and well flavoured ; a fine baking apple, and keeps remarkably wel . The tree is of moderate growth and regular form, the foliage dark and luxuriant — the fruit hangs on the tree very late in the fall.
NO. Q2. CARTHOUSE, OR GILP1N.
This apple is said to have been brought from Vir- ginia— it obtained its name from a family in'the Del- aware State. It is highly esteemed for its excellence as a table apple late in the spring, and as a good cider fruit : it is a most abundant bearer, and hangs on the tree very late in the season ; the tree is hardy, of a handsome, open, spreading, and vigorous growth — the fruit is small, the colour a deep red, sometimes a little streaked with yellow — the skin of a polished smoothness ; the form inclining to an oblong : the flesh is very firm, yellow, and rich, not fit for eating until mid- winter, when it becomes juicy, tender, and finely flavoured.
156 APPLES.
NO 98. YELLOW EVERLASTING.
This apple was obtained from Long island : it is a small round fruit, with a pale yellow skin, clouded with black spots — the flesh close grained, with a yel- low cast, hard and deficient in flavour— it hangs on the tree very late, and may be preserved till the fol- lowing autumn : this is its greatest excellence, for it is deficient in all the other requisites of a fine apple, although much sought for as a rare and curious fruit.
NO. 94. TEWKSBURY WINTER BLUSH.
This apple was brought from the township of Tewksbury in Hunterdon county, New-Jersey — it is a very handsome fair fruit, with more flavour and jui- ciness than is to be usually found in keeping apples ; 1 have eaten them in good condition in August of the second year, preserved without particular care, per- fectly plump and sound. The size is small ; the form round ; the skin smooth : the colour yellow, with a bright red cheek — the flesh yellow, tolerably juicy, and well flavoured, with a considerable degree of sprightliness : the tree is of vigorous growth, straight, and well formed — the fruit hangs late in the autumn.
No. 9& Carthouse, or Gilpin,
N<*. 04?. Tewksbury Winter Blush,
No. 95. Redstreak.
No. 96- Coopers Russeting.
No. 97. English Nonpareil.
No. 98* Father Abraham.
No. 99. Courpendiu
No. 100. Fearns Pippin.
APPLES. 157
NO- 95. EEDSTREAK.
This tree was originally brought from England, where it possessed a high reputation as a cider fruit; it has been cultivated extensively in this country, by the descendants of the English settlers in New- York, New-Jersey, and Pennsylvania. The climate of America is supposed to have revived the character of this apple, which had deteriorated in its native soil, from the long duration of the variety — the fruit is ra- ther small ; the form is oblong, flattened at both ends, the stem and crown both sunk — the skin is red, faintly streaked and spotted with yellow — the flesh is yellow, rich, firm, and dry ; it hangs late, and requires to be matured by housing to make the finest cider. The character of the cider, when properly made and fined, is very high, both for strength and flavour — the ap- ple keeps well through the winter, and is much estee- med as an excellent kitchen fruit in the latter part of winter. The tree is of handsome, regular growth, and a great bearer : the opinion of dealers is, that this cider is difficult to fine fit for bottling : when perfect- ly cleared, it ranks among our first fruit liquors.
20
151 4PPLES.
NO. 96. COOPERS RUSSETING.
This apple was first propagated from an antieut tree in the possession of Mr. Joseph Cooper of Glou- cester county, New-Jersey, who supposed it to be of Indian origin — of this fact, strong doubts are enter- tained. The apple is small, of a pale yellow colour, mixed with russet ; the form is oblong, diminishing to- wards the crown; the stem is singularly long and thin ; the flesh is dry, rich, and sweet: the fruit hangs till about the first of November, it keeps well through the winter, and is an economical kitchen apple, requiring but little sugar. The cider is thought to be the strongest in our country: it is, when first made, of a sirupy consistence, continues so through the winter, and is sometimes difficult to fine — it is when properly managed, a most exquisitely flavoured and vinous li- quor— the must is uncommonly heavy, weighing twen- ty-four penny-weight in the pint heavier than water: the tree is of small and irregular growth, the branches shoot in every direction, and the wood being brittle, is apt to be broken from the weight of fruit : this fault may be remedied in a great degree, by pruning the la- teral, and promoting the growth of the perpendicular shoots. The tree suits light rich soils, in which it grows vigorously, and bears abundantly.
APPLES. 159
NO. 97. ENGLISH NONPAREIL.
This apple is about the middling size ; the form is flat; the skin rough, of a dull green, partaking of a small portion of russet, mixed with black clouds and spots : the flesh is rather dry, has a sprightly taste, but does not appear to be so highly flavoured in our climate as in England, where it is thought to be their finest table fruit — the tree is of a straight and upright form; regular growth, and great fruitfulness — it ri- pens in November, and keeps through the winter.
NO. 98. FATHER ABRAHAM.
This is a small apple of a flat form ; the skin is red, with spots and blotches of red, with a little yel- low ; the texture very thin and tender — the flesh is tin- ged with red next to the skin — is white, breaking, and juicy ; of an agreeable taste though not rich : it is an early winter table apple, and will keep till April. In Virginia, whence I procured it, it is much esteem- ed, and extensively propagated.
166 APPLES.
NO. 99. COURPENDU.
This is a small apple imported from France — the form is rather oblong, with deep furrows about the crown, which is a little diminished — the stem is long and deeply planted: the skin is a dull red, dark towards the sun, with fawn coloured spots sunk in the skin; the flesh is inclined to yellow, of a sprightly and agreeable taste — it somewhat resembles the Pearmain in appear- ance, and keeps well through the winter : the tree is rigorous, spreading, handsome, and fruitful.
NO. 100. FEARNS PIPPIN.
This apple was imported from England : its colour is a beautiful scarlet next to the sun, paler on the other side, clouded with dark red streaks, and mixed with small white spots — the size is small; the form flat; it ripens in October, and will keep till February : in England, it is an admired table fruit, but is infe- rior to many of our fine winter apples. The tree has a handsome form, and grows tall and straight.
APPLES, 161
NO, 101. SWAAR APPLE.
In the Low-Dutch language this name signifies a heavy apple — it is a highly celebrated winter table fruit in some parts of New-York, and New-Jersey ; it is a large green apple, of great and uncommon fla- vour and richness ; highly deserving of cultivation, in every collection of fine fruits.
IN addition to the preceding selection, I have (grow- ing in my orchards) a considerable number of apples which have been highly recommended by the taste, or partiality, of those who have cultivated them ; and some which are spoken of by European writers in such favourable terms, that I was induced to incur the expense of importing them from England and France. Some of them are estimable fruits ; others do not ap- pear to justify the praises which have been bestowed upon them. The following kinds are among them.
162 JtPPLES.
NO. 102. HARVEST APPLE.
This is a small fruit of an oblong form ; the skin a bright yellow, rather rough : the flesh white, without much flavour or juice, but pleasant and sprightly : ri- pens in July.
JfO. 103. PRINCES LARGE RED AND GREEN SWEETINGV
When full grown, it weighs a pound ; the form is oblong and pointed towards the crown; the stalk short, and deeply planted; the skin red, streaked on a yellow ground 5 the flesh sweet and tender : it ripens in September.
ISO. 104. GRUBS SUMMER.
A pleasant apple ripening in July : the skin green, streaked with red — the form rather oblong — the flesh not very highly flavoured, and rather dry.
NO. 105. YELLOW DOCTOR APPLE.
Is a very fair fruit, above the middling size ; the
4PPLES, 163
form long — the flesh white, firm and juicy — of a plea- sant taste : it bears abundantly , ripens in September. I have found the tree to be deficient in hardiness, sub- ject to a cracking of the bark on the south-west side, which has uniformly destroyed it, after a few years of great fruitfulness.
NO. 106. CHILI APPLE.
The size is very small ; the form oblong — the skin is red, streaked with yellow ; a red cheek towards the sun — the stem long ; the flesh firm, rich, sweet and juicy — a pleasant eating apple : it ripens in October ; is cultivated near Philadelphia,
NO. 107. BELLFLOWER OF BRENT.
The size rather small ; the form flat ; the skin red. somewhat streaked towards the crown ; the stem short and deeply planted ; the flesh firm, yellow, rich, and juicy: it ripens in October: the tree is remarkable for putting forth its leaves late m the spring.
154 APPLES.
NO. 108. THE POMPION.
Is a large greenish yellow apple; ripens in the fall, and by most cultivators prized more for its size, Qian any remarkable excellence of its qualities.
NO. 109. PIGEON.
Imported from France : it is a species 'of the Rein- ette — a very fair apple, of middling size ; the form round — the skin yellow ; rough, with small dots : the flesh rich, firm, and sprightly — it ripens in November, hangs well, and keeps late : the growth of the tree tall and upright.
NO. 110. NEW ENGLAND SWEETING, OR MOLASSES APPLE;
The form oblong, much resembling the Red-streak ; the colour a yellowish green, with light faint spots — ttie flesh firm, rich, and sweet ; ripens late—the trete handsome and upright.
APPLES. 105
HO. 111. EVESHAM RUSSETING.
This is a very valuable apple for house use and cider 5 the size is large — it ripens in October.
NO. H2. DUMPLING APPLE.
Is a large red and green streaked apple— the form ob- long; the skin smooth; the flesh a greenish white ; jui- cy, tender, and pleasant, but not highly flavoured — the tree large, and of luxuriant growth : time of ripening is in September.
NO. 113. BAR APPLE.
A large, fine, fair apple ; slightly tinged with red next the sun : it is of white and juicy substance, of sweet and agreeable flavour — an early fall fruit, and keeps well through the winter— cultivated near Mend,- ham in Morris county, New- Jersey.
NO. 114. CATSBURY.
A much admired English cider apple — the size is
166
small ; the form flat ; the colour green ; the stein short ;, the flesh firm and dry — it hangs late on the tree.
NO. 115. EVERLASTING HANGEU.
A celebrated English cider apple — the skin and shape much resembles the Newton pippin — the flesh rich, juicy, sprightly and well flavoured — the tree straight and upright in growth;
NO. 116. OLIVER
An admired English table apple; a yellowish greeti^ rough skin, with dark clouds, and a russet cast — the eye large ; the stem short ; the fleah rich and yellow ; with a sprightly taste : ripens in October. It does not appear to bear a comparison with many of our ta- ble apples of that season, in beauty or flavour.
NO. 117- PEARSOKS PIPPIN.
This is the celebrated Devonshire baking applQ, described by Forsyth : the fruit is much like the En- glish Golden Pippin; a rich russet skin ; yellow flesh; very dry and rich — the size very small — the tree ap-
APPLES. '*67
pears to be an old variety, deficient in vigour, and much inclined to ranker.
NO. 118. HAUTE BONTE.'
An apple of singular form, growing in ridges like a Melon — the size is middling ; the skin and ilesh yel- low, firm, rich, and sprightly ; but without any uncom- mon excellence to recommend it— it ripens in Octo-v ber.
NO. 119. ROUNP> TOP.
The form is rather oblong; the ends singularly round, resembling a long Bergamot Pear ; the stem rather long ; the skin smooth ; the colour a yellowish green, with a faint blush next the sun ; the flesh yel- 'low, firm, and rich; the flavour agreeable — it is a fine table and cider apple, bears abundantly, and keeps well — cultivated in Monmouth county New- Jersey.
NO. 120. EVERGREEN STRIPED CRAB.
Imported from England : it is a small apple, of con- teal form , the skin green with black clouds ; the tex-
168 APPLES.
ture tough ; a faint red next the Sun, and indistinctly streaked ; the flesh is tough, dry and acid — it is on- ly used for preserves — it ripens in the autumn.
NO, 121. LOBB.
Is an apple below the middling size — the form is flat ; the skin is rough ; the colour red streaked with yellow ; the flesh rich, yellow, and firm ; the taste re- sembles the Vandervere: ripens in October and keeps well.
NO. ±22. EARLY SWEET.
The size is middling : the form oblong ; the flesh white, sweet, and tender ; it ripens in August. The tree luxuriant and handsome.
NO. 123 WARREN APPLE, OR VARM1NS PIPPIN.
Is a large, long, and fair apple ; the colour a hand- some bright yellow, with red spots ; the flesh yellow, tender, juicy, and sprightly — it ripens in November; cultivated in Burlington county New -Jersey.
APPLES, 169
NO. 124. WOOLMANS LONG PIPPIN.
Is a handsome, fair, yellow, oblong apple, resem- bling a large Newton pippin — the skin smooth and dotted with red ; hollowed at the stem ; the flesh white, firm, juicy, and tender ; a great and constant bearer, and keeps well in the winter.
NO. 125. RED SWEET.
A very valuable cider apple, cultivated in East Jersey — the fruit is small ; the form round : the skin a dull red ; the flesh white, firm, and sweet — the tree grows singularly tall and handsome ; it ripens in Oc. tober>
NO. 126. THE SKUNK APPLE.
Is a large flat apple ; the skin yellow, with dark red spots, resembling a Newton pippin ; the stem short and deeply planted ; the flesh rich, yellow, firm, and juicy ; a fine early winter table fruit. The name is derived from a nest of that animal found at the root of the original tree, in Middlesex county New- Jer-
NO. 127- DAVIS APPLE.
This is a very fair apple ; the colour a bright rtisr set ; the flesh rich and finely flavoured, fit for the ta- ble or eaiiy cider in September — it bears abundantly, but is very liable to rot.
N0\ 128. HERTFORDSHIRE UNDERLEAF.
This apple was imported from England : it is a large fair green fruit ; somewhat lessened towards the blossom end — the flesh is white, dry, and large grain- ed, but deficient in flavour ; the tree is of a handsome growth, and very fruitful ; it ripens in September, and falls from the tree immediately.
XO. 129. GENNET MOYLE.
Is a large fair apple, of a round form — the colour is yellow, with specks of red ; the flesh firm, rich, juicy, and sprightly ; the character of this apple ranks high in England ; Philips, in his poem on cider, calls it " the moyle of sweetest honeyed taste" — it ripens and falls in September and early in October. The tree is remarkably thrifty and handsome.
APPLES.
NO. 130. JOHN APPLE.
Called also Deux Annee's from its property of long keeping — it is a cider apple of celebrity in England, and is characterized by Philips in his poem on cider very correctly. "Nor John apple, whose withered rind, entrencht with many a furrow, aptly represents decrepid age." It is a small conical fruit ; the skin tough and yellow, with a small portion of red towards the sun ; the flesh yellow, rich, hard and dry ; fit only for cider — it hangs late on the tree, which grows in an upright form, the bark of a yellowish cast.
NO. 131. WAXEN APPLE-.
Is a large, flat, yellow apple ; its transverse shape rather eliptical, like the Pennock : the skin has much the appearance of a large Newton Pippin — the stem short; the eye deep; the flesh rich, sprightly, juicy, firm, and yet breaking — ripens in December ; much esteemed in Virginia.
NO. 133. LARGE GREENING.
This apple, I received as tha Rhode -Island Grree-
1-7,2 APPLES.
ning, which is a superior apple : it is cultivated in Bucks county, Pennsylvania ; is a large and uncom- monly flat apple ; the skin a smooth, lively green ; the flesh is white, juicy, and tender, but not highly fla- voured— it is an early winter fruit ; the tree hand- somely formed, and very tall.
NO- 133. SWEET AND SOUR.
This apple derives its name from the peculiar pro- perty of possessing these different qualities in the same- fruit: the surface is often uneven, the prominences having one taste, and the hollows another ; it is not otherwise deserving of much notice. It was original- ly cultivated in the county of Middlesex, N. Jersey, whence I obtained it ; it is an Autumn fruit.
-H:
».£;
APPLES,
173
A selection of apples, ripening in succession, for the orchard of an admirer of fine fruit.
TABLE APPLES.
i. Junating, ripens
in June and July.
2. Princes Harvest, July.
3. Bough, do.
4. Summer Queen, July
and August.
5. Early Pearmain, do.
6. Summer Rose, do-
7. Codling, August and
September.
8. Maidens Blush, Sep. 9 Hagloe Oral), table
and cider, do.
10. Catline, do.
11. llomanite, or Ram- bo, Sep. and Oct.
i S. Fall Pippin, Oct.
13. Doctor Apple, do.
14. Wine, Oct. and Nov.
15. Late Pearmain, do.
16. Burlington Green- ing, do.
17. Bellflower, do,
18. Newark Pippin, Nov.
19. Pennock, do.
20. Michael Henry, do.
21. Spitzemberg. do.
22. Newton Pippin, do.
23. Priestly, do.