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THE
APPLE & PEAR
AS
VINTAGE FRUITS.
The technical descriptions of the fruit are for the most part by
MOB P HOGG, LL.D. F.L.35;
Honorary Member of the Woolhope Naturalists’ Field Club; Vice-President
of the Royal Horticultural Society; Author of ‘ The Fruit Manual’ ;
‘British Pomology’; ‘ The Vegetable Kingdom and its Products’,
Se., Se.
Lope ever.”
GENERAL EDITOR:
HENRY GRAVES BULL, M.D. &c,
J.P. for the City and County of Hereford,
MeEMBRE HONORAIRE DE LA SOCIETE CENTRALE D’ HORTICULTURE DE LA
SEINE-INFERIEURE, FRANCE.
HEREFORD :
PRINTED AND PUBLISHED BY JAKEMAN & CARVER.
~ 1886,
PE CLES
PHILLIPS ! PoMONA’S BARD! THE SECOND THOU
WHO NOBLY DURST, IN RHYME UNFETTERED VERSE,
WiTH BRITISH FREEDOM SING THE BRITISH SONG:
How, FROM SILURIAN VATS, HIGH SPARKLING WINES
FOAM IN TRANSPARENT FLOODS; SOME STRONG, TO CHEER
THE WINTRY REVELS OF THE LABOURING HIND ;
AND TASTEFUL SOME, TO COOL THE SUMMER HOURS.
THOMPSON, Autumn.
PR EB AC. Ee.
** Quid sit pulchrum, quid turpe, quid utile quid nons.”
Horace, Lib. I., Ep. II., 3.
A century has nearly elapsed since any systematic British work
has been published on the Apple and Pear, as Vintage Fruits,
their varieties, cultivation and management. Marshall first published
his work on ‘‘ Rural Economy” in 1789, and Thomas Andrew
Knight’s treatise on “ The Culture of the Apple and Pear” appeared
in 1797. Mr. Knight’s last work, the ‘“ Pomona Herefordensis,”
was published in 1811, and in this some thirty varieties of Fruit are
so beautifully represented, that it will ever retain its interest. Mr.
Knight may be said to have been the first to point out, that the real
value of Cider Apples and Perry Pears must be sought in the
richness of their juices, as shown by their density or specific gravity ;
but his studies, in this direction, ended here. The stirring events
of the time absorbed all interest, and the profits of agriculture from
the growth of cereals, and the production of cattle, threw the
Orchards into a state of neglect, from which they have yet to
recover. In these days the changes of commerce have again
brought Apple culture into consideration, and it has become a
matter of importance to attend more carefully to the Orchards, and
to bring Science to the aid of individual effort as derived from
practical experience.
vi. PREFACE.
The first active measures for the improvement of the Cider
Orchards were taken on the Continent. La Société Centrale
a’ Horticulture de la Seine-Inférieure appointed a Pomological
Committee, presided over by Monsieur C. Lesueur, of Rouen, for the
special study of Cider and Perry fruits, which had worked for some
years, when in the Spring of 1862, the Society extended its operations
by calling to its aid all persons interested in the Orchards. By
these efforts, assisted by those of Messieurs de Boutteville, of Rouen,
Michelin, of Paris, Thierry, of Caen, and several of the leading
pomologists of France, the Government was induced in 1864, to
appoint a CONGRES POUR L’ETUDE DES FRUITS A CIDRE, with its
centre of operations at Rouen. This Congress held its meetings
successively in the leading Cider districts of France, viz.: at Caen
(Calvados) in 1864, where it first took a definite form ; at Rennes
(Ille-et-Vilaine) in 1865 ; at Alengon (Orne) 1866; at Beauvais
(Oise) 1867 ; at Saint Lo (Manche) 1868; at Bayeux (Calvados)
1869; and at Yvetot (Seine-Inférieure) in 1871. The results of all
these labours were arranged systematically, by Messieurs L. de
Boutteville and A. Hauchecorne, and published in 1875, under the
title of “ Le Cidre.” This work is of a highly scientific and com-
prehensive character. It is thoroughly practical, and it has rendered
very great service to the Orchards of Normandy.
The SocriTk CENTRALE D’HORTICULTURE DE LA SEINE
INFERIEURE has continued its labours since this period, with the
same energy and perseverance, until at the present time, the Society
has nearly four hundred varieties of Cider Apples and Perry Pears,
modelled in wax, and carefully coloured to Nature, in the rooms at
the Hétel des Sociétés Savantes, at Rouen. These fruits have all
been carefully examined, and their juices analysed. A Catalogue
has been drawn up, which gives in a tabular form the name of each
variety ; its periods of blossoming and of maturity ; the flavour of
the fruit ; the quality and density of the juice, and the amount
of Sugar, Alcohol and Tannin it affords; together with a brief
notice of the general character and habit of the tree. The Fruits
in the Catalogue are divided into Classes according to merit, and
for the convenience of distinction a colour is attached to each
Class.
PREFACE. Vii.
The First Class (Cartes Jaunes) consists of ‘excellent ”
Apples, and it gives twenty four varieties. The Apples in this Class
contain Sugar, Alcohol, Tannin and Perfume in sufficient quantities
to yield a rich, long-keeping Cider of excellent perfume and flavour ;
whilst it retains a sufficient amount of unreduced Sugar, to give
sweetness, and enough Tannin, to give strengthening virtues, and
at the same time to moderate the action of the Alcohol.
The Second Class (Cartes Blanches) consists of “ very good
Apples,” and it gives fifty one varieties. These Apples yield juices
with sufficient Sugar, Tannin, and Perfume to make a rich good-
keeping Cider.
The Third Class (Cartes Saummonnées) are “ good Apples,”
and it presents sixty eight varieties. Their juices yield a pleasant
Cider very good in flavour, but without much strength, or keeping
qualities.
The Fourth Class (Cartes Lilas) consists of ‘“‘ Middling or Bad”
Fruits, and it gives two hundred and five varieties. ‘These contain
in a very inferior degree, the useful properties of those in the three
former Classes.
This Catalogue also gives the results of the enquiries into the
virtues of twenty seven varieties of Perry Pears, of which one
variety only is put in the First Class; two in the Second; nine
in the Third ; and Fifteen in the Last Class.
This Catalogue thus affords the most useful and valuable
information, as to the real merits of the several varieties of Fruit, in
a concise form, and renders great service to the cultivators in the
formation of their Orchards.
The Congress also laid down this general rule as the result of
their labours, that the minimum density of the juice of Cider and
Perry Fruits, should be 1.075, with at least one half per cent. of
Tannin.
THE WooLHoPE NATURALISTS’ FIELD Cus has been engaged
during the last nine years in obtaining Orchard information, with a
view to improve the varieties of Fruit grown, and to restore the
commercial position of their products. The result of all these
enquiries is embodied in “The Herefordshire Pomona.” This
Viii. PREFACE.
work has been published at very considerable expense; and is
very valuable for the carefully coloured illustrations of Plates, con-
taining four hundred and thirty two of the most highly esteemed
varieties of Fruit for the Table and the Press. It thus forms an
excellent work for reference, but it is far too costly and valuable for
general use. The Club has therefore thought it advisable, for the
advantage of the Orchards, to publish at once the present cheap
Edition of all the information contained in the larger work, with
reference to the Apple and Pear, as Vintage Fruits. In this more
useful form, the results of the enquiries will be at once available
for the improvement of the Orchards ; and it is hoped that this
work may become the Text Book for practical use with the Nursery-
man and the Planter, until a better one is published. It offers no
pretensions to the complete and highly scientific character of the
French work, ‘ Le Cidre,” since the resources of the National
Government have not been available here for the long and expensive
investigations required, but its enquiries have followed the same
paths, and it will at least afford the ground work for future and
more perfect results.
IN @ tea
The Publication of this Volume is in fulfilment of one of the
most earnest wishes of its Editor, who was engaged in bringing the
work through the Press, when sudden fatal illness prevented his
seeing more than the first portion in print. The work, therefore,
lacks the finishing touches, which his experienced hand would have
given ; but care has been taken that the work should be printed
exactly as it was left by him. It is not a mere reprint of the
“Herefordshire Pomona”; for much additional knowledge was
obtained, and the papers were re-written for this book, that it might
be specially valuable to the fruit growers and cider makers of the
county.
It was during a visit to Rouen on behalf of the Woolhope
Club, on the occasion of the Great Exhibition of Apples and Pears
held there in 1884, under the auspices of the Soczété Centrale d’
Hlorticulture de la Seine-Inférteure, to whose work reference is made
in the Preface, that the excellence of the Orchards in Normandy
was remarked. ‘The care and attention evidently bestowed upon
them, and the numbers of young trees planted, were the subject
of special notice. It was felt that such results were largely due to
the work of the Society mentioned above.
That similar results might be produced in the Orchards of
Herefordshire and of England, this work was undertaken by the
Editor. It represents the fruit of many years of patient labour and
study.
Dr. Bull was greatly indebted to George H. Piper, Esq., F.G.S.,
for much of the local history of the Orchard fruit, particularly in the
neighbourhood of Ledbury; and to J. H. Arkwright, Esq., of
X,
Hampton Court, for kindly issuing circulars with reference to the
time of the flowering of Orchard trees, which has proved of value
to the work.
Thanks also are due to the Publisher, Mr. Carver, for the
great care and zeal with which he has carried the work through the
Press.
It will be of interest to know that the Sections of the Fruit
were all carefully drawn by Dr. Bull himself
August, 1886.
COmN iB INTIS».
PAGE
THE ORCHARD AND ITS PRODUCTS—CIDER AND PERRY ... I
I.—The Orchard... ae oe or ste 9
IIJ.—Orchard Trees io ae ie ic 20
III.—Fruit Management _... WS. Ses ae 2637
IV.—Fermentation te Sas Rig Tega 5)
V.—The Orchard in its Commercial Aspect... RAGA mae
VI.—Renovation of the Orchards... a nee | ites
VII.—Orchard Prospects ae ae shee oe ros
REPORT ON THE CONGRESS AT ROUEN ... hans Sk OT
List OF THE MOST ESTEEMED VARIETIES OF CIDER APPLES,
WITH THEIR SECTIONS... coe Be ate OIE
LisT OF THE MOST ESTEEMED VARIETIES OF PERRY PEARS,
WITH THEIR SECTIONS ... sing 45 gn ws ctyin/
ADDITIONAL LIST OF LOCAL PERRY PEARS a ier 228
ADDITIONAL LIST OF CIDER APPLES, FROM THE COUNTIES OF
HEREFORD, DEVON, SOMERSET, WORCESTER, AND
GLOUCESTER ... = nae ve 225
GENERAL INDEX ... aa ‘ Se sco 243
ow
: miles ee
. a
; MiG Nis salle ak
: 7 a oe ity yee ‘ ha) ML a _
A ee) ee ee hae I im
THE ORCHARD
AND Ils PRODUCTS.
CIDER AND PERRY:
eet aS
NEC VERO TERRA FERRE OMNIA POSSIT.
ViRGIL, Geor. II. 109.
“Not every plant in every soil will grow.”
Dryden.
‘““"THE FRAGRANT STONES, THE WIDE PROJECTED HEAPS
OF APPLES, WHICH THE LUSTY HANDED YEAR,
INNUMEROUS, 0’ER THE BLUSHING ORCHARD SHAKES ;
A VARIOUS SPIRIT, FRESH, DELICIOUS, KEEN,
DWELLS IN THEIR GELID PORES ; AND ACTIVE, POINTS
‘THE PIERCING CIDER FOR THE THIRSTY TONGUE.”
THOMSON. Seasons.
‘“ WOULD’ST THOU THY VATS WITH GENEROUS JUICE SHOULD FROTH?
RESPECT THY ORCHATS ; THINK NOT THAT THE TREES
SPONTANEOUS WILL PRODUCE A WHOLESOME DRAUGHT
LET ART CORRECT THY BREED.”
Puitips’ Cyder.
The variable and temperate climates of Northern Europe are
better suited to the growth of the Apple and the Pear-tree, than to
that of the heat loving Vine: and thus in olden times, when com-
munication was difficult, or almost impossible, and when each
locality was very much dependent on its own productions, Cider
and Perry became the natural drink of the inhabitants. It is not
A
2 HISTORY OF CIDER AND PERRY ORCHARDS.
however in every soil and situation that the juice of the Apple and
Pear are sufficiently rich to produce fermented liquor of high flavour
and quality ; and it is curious to observe how limited are the districts
to which the experience of centuries has restricted the growth of
Cider and Perry Orchards. In England it is only the Western
Counties which are noted for their Orchards. ‘The West Midland
district, comprising Herefordshire, Worcestershire, and Gloucester-
shire, with some parts of Monmouthshire ; and the South Western
district, comprising the Counties of Devonshire, Somersetshire,
and part of Dorsetshire. Cornwall also possesses many Orchards ;
and the fame of Kent is widely spread for its extensive production
of dessert and table fruit. In Ireland some fair Cider is made in
the Counties of Waterford and Cork, but not to any great extent.
In Normandy, Cider Orchards may be traced back to the 11th
Century. They were much more extensively planted between the
13th and 16th Centuries, and now again the destructive disease of
the vines is causing the Orchards to be widely extended, so
that a considerable quantity of Cider is produced there. Pear
Orchards have never been much planted in Normandy, and Perry
is but lightly esteemed there. In Germany, on the contrary, Perry
is more highly valued than Cider, and is made largely for distillation.
Cider has been known in Spain from a very early period. A
graphic description of the Cider of Biscay is given by Nasagerus
in the Journal of his Embassy from the Republic of Venice to
the Emperor Charles V., in the early part the 16th Century ; and it
now forms the ordinary drink of the inhabitants of the Northern
provinces of Spain and Portugal. In Jersey much Cider is made
which has a high repute for its strength. In many parts of the
United States of America the common drink of the country is
Cider ; but the manufacture of Perry is chiefly confined to the
Eastern States, where it is produced in considerable abundance.
It was not until the end of the 17th Century that the English
Orchards began to be much planted. The Civil War with its
troubles had passed by: Continental wars prevailed for the most
part ; and as foreign wines ceased to be introduced, it became an
object of national importance—a patriotic duty—to encourage the
HISTORY OF ENGLISH ORCHARDS. gs
home production of Cider and Perry in every possible way. Poets
and Writers extolled their praise : Esquires and Yeomen vied with
each other in their efforts to meet the national want; and the
great care and attention resulting from all this enthusiasm
culminated in a success so remarkable as to outstrip all former
efforts, and as we read the accounts, to make us lament the more,
the neglect of later years, |
Cider and Perry were then made in large quantities of a more
uniform superior quality; and met with a ready and _ highly
remunerative sale. They formed the household family drink, varied
on festive occasions with home-made wines, in the excellence of
which all good housewives prided themselves. ‘The farm labourers,
or hinds, who were at that time usually boarded in the house, had
to be content with ‘“ Ciderkin,” or “ Purr,” a weaker cider, made by
the addition of water to the apple cake, as it was passed again
through the mill. This was allowed to the men in almost
unlimited quantities during haytime and harvest, and formed a
wholesome and harmless drink.
This was the golden age for Orchard culture and for Orchard
produce. Cider was never so highly esteemed. Philips, the Cider
Poet, calls it :—
“Nectar ! on which always waits
Laughter and Sport, and care beguiling Wit,
And Friendship, chief Delight of Human Life.
What should we wish for more ? or why in quest
Of Foreign Vintage, insincere and mixt,
Traverse the extremest World ; why tempt the Rage
Of the rough Ocean! when our native Glebes
Imparts from bountious Womb, annual Recruits
Of wine delectable, that far surmounts
Gallic, or Latin grapes, or those that see
The setting Sun near Calpe’s tow’ring Height.
Nor let the Rhodian, nor the Lesbian Vines
Vaunt their rich must, nor let Zokay contend
For Sov’ranty ; Phaneus self must bow
To th’ Aviconian Vales.”— Cyder.
4 DECLINE OF ENGLISH ORCHARDS.
This great prosperity of the Orchards was not destined to
continue for any lengthened period. Agriculture was soon called
upon with greater urgency to meet the want of the more essential
articles of food, and it became more profitable to produce corn and
cattle; thus the chief attention of the farmer was drawn from his
fruit trees and was given to these objects. Orchards are uncertain
in their yield; the fruit requires much care and attention, and with
all this, a good season is as necessary for superior Cider and Perry,
as it is for fine Wines; whereas the grain crops are much more to
be depended upon, and the area of their production is practically
without limit.
The farmers grew rich, their farms kept increasing in size, and
the attention given to their Orchards became less and less, until, at
last, they begun to be looked upon sometimes as a nuisance. ‘This
neglect, as years went on, became disastrous ; failing trees had their
places supplied by any worthless varieties at hand; little care was
given to the management of the fruit, or to the making of the
liquor, beyond the two or three hogsheads required for the house-
hold use. Then, year by year, enormous quantities of Cider and
Perry of a very indifferent quality were produced, and, as the
natural consequence of this deterioration, they could only be sold
at prices less and less worthy of consideration. They were, there-
fore, given the more freely to the labourers on the farm, inducing
habits of indolence and intemperance, and, as a matter of
course, lessening their wages.
The quantity produced was far too great to be consumed
locally, and hence arose the need of the ‘Cider Merchants,”
**Cider-men,” or “ buyers of sale liquors,” as they were called at the
end of the last century, who bought up everything by wholesale,
and almost at their own prices. ‘There can be no question but that,
with some honourable exceptions, these “middlemen” have done
more damage to the just reputation of Cider and Perry than all
other causes put together. In ordinary seasons many thousands of
hogsheads passed through their hands, and were submitted to
various processes, calculated rather to destroy than to regulate
proper fermentation. The liquor was fined, flavoured and fortified
DECLINE OF ENGLISH ORCHARDS. 5
to suit, in their estimation, the public taste. It was then sent
to London and Bristol, (in those days the two great centres of trade, )
the best in bottles to (mis)represent pure wholesome Cider in the
home market, whilst the greater part of it found its way, it is said,
to the Continent, to return again to this country, in the shape of
cheap Hamburgh Ports and Sherries; or, more probably, it was
manipulated at home for these purposes. Not a little of this
nefarious traffic, it is to be feared, goes on at the present day.
There were other causes also, which tended, from an early
period, to lessen the production of Cider and Perry. ‘Taxation was
very soon imposed, sometimes on the Orchards, but generally on
the produce. ‘This was often very oppressive, and caused many
Orchards, not protected by the landlord’s agreement or lease, to be
uprooted. The obnoxious visits of the Supervisor continued until the
commencement of the present century, but have now, happily,
ceased for many years.
Foreign Wines soon began again to be introduced during the
intervals of war, and their importation has continued to the present
time, in ever increasing quantities, with the improved facilities of
transport, and the diminution of duty. ‘These cheap wines, aided
greatly by malt liquors, have at all times been formidable rivals for
public appreciation, and it is a standing proof of the natural excel-
lence of Cider and Perry that they should have been able to hold
their own as well as they have done, in spite of so much general
deterioration, and in the face of such powerful competition.
The same falling off in the quality of Cider of late years, has
been observed in cther countries. In France it has been strongly
commented on in the official Report of the Congress, appointed by
the French Government to consider this subject. This excellent
work, “Le Cidre” (pp. 77, 78), says—‘‘The Cider of which the old
authors wrote in such glowing terms, is scarcely to be met with now.
Such, for example, as the £carlatin, prepared from the Pomme
Ecarlate (scarlet apple), which yields an excellent Cider, red as
wine, sweet, piquant, and aromatic, as if sugar and cinnamon had
been used ; or such of the JZuscadel which recalls the colour, scent,
6 NEGLECT OF CIDER ORCHARDS.
and taste of the W/uscadelle wine. It is of this cider that the old
French soldier-song says—
‘Tl vant mieux, pres beau feu, boire la A/uscadelle
Qu’allez sur un rampart faire la sentinelle.’
Or lastly, the cider furnished by the apple called Pomme @ Espice,
which is as superior to ordinary cider as the Vix d'Orléans is to
Vin Ordinaire” It is related, by Julian de Paulmier, that “ The
late King Francis the Great, in 1532, passing through the district,
gave orders that some barrels of it should be carried in his train,
and he drank of it himself so long as it lasted.” (Z7vaité du Vin
et du Cidre, published at Caen, in 1589.)
A similar fact of royal appreciation of Cider, is related by Dr.
Beale, who wrote in the time of Charles II (1656), and who says :
“When the King (of blessed memory) came to Hereford, in his
distress, and such of the Gentry of Worcestershire as were brought
there as Prisoners; both Azmg, and LVobility, and Gentry, did
prefer C7zder before the best [Vines those parts afforded.”
The same neglect was observed in America, some half century
ago, when Thacker called attention to their Orchards. His warning
would seem to have been effective, since, of late years, a marked
improvement has shown itself, in all kinds of American Apples and
Pears, whether for dessert, for culinary purposes, or for the produc-
tion of Cider and Perry. ‘‘ American farmers are now beginning,”
says Mr. Downing, “‘to recognise the fact, that no farm is complete
without a well-selected and well-cultivated Orchard.” (American
fruits for Farm and Garden, 187%.)
The wonders effected in commerce by the great discoveries of
the present century, have completely surpassed the results of all
former experience. The power of the steam engine, by land and
by sea, enables space to be overcome by rapidity of movement, and
lessens expenditure by gain on time, and cheapness of conveyance ;
and thus wider markets are offered for all articles of trade. Nor
have these changes by any means reached their limit. Every year
sees some new economy effected, or some fresh article of commerce
introduced into new districts to compete with those already in the
field. Competition thus becomes world-wide, and according to the
ORCHARD PROSPECTS. 7]
inevitable laws of trade, the best and the cheapest must prevail in
the end. The benefit to humanity at large is unquestionable, but
to individuals and localities the result is often disastrous. Agricul-
ture is now tried severely to contend with these great changes, and
the struggle still goes on with increasing severity, in almost all the
articles of its production. The result cannot be otherwise than to
compel every district, and every locality, to produce those articles
for which it is specially adapted, in the best possible form, or, in
other words, by the highest cultivation. If free-trade in corn, and
the introduction of live and dead meat, restrict the profit of the
farmers, happy should they be, who, living in the fruit districts of
England, have their Orchards to help them.
Two hundred years ago, it was the necessities of isolation that
caused the Orchards to be looked to as a good source of profit; in
these times it is a world-wide competition that makes the same
demand. ‘Thus it has come to pass, by a curious revolution in the
cycle of commerce, that the careful cultivation of English Orchards
has again become a necessity, and every effort must be made to
improve their condition, and to make them, as they can be made,
one of the main sources of the profit of the farm.
The fruit districts in England, in all ordinary seasons, should
afford the chief supply to the English markets, but they do not do
so. American and Continental Apples and Pears are brought, year
by year, in larger quantities, to supply our great centres of popu-
lation, and they are even now coming from Australia. These
importations are always noticed to possess the two leading market-
able qualities, ‘‘ size,” and ‘‘ beauty of colour,” and the best are also
excellent in flavour and quality. In bad seasons, as in 1879,
particularly, American Apples were bought to supply our own apple
districts. This competition, will, for the future, always have to be
encountered, and it is very satisfactory to know that it may be
met successfully, by care and attention to our own Orchards. Of
late years, table and kitchen fruit, “ pot fruit,” as the local name
has it, have been much more extensively grown here, and they
must still be grown, in increasing quantities, and in improved
quality. This particular change, however, will not prove the one
8 THE PRODUCTION OF CIDER AND PERRY.
great remedy for agricultural prosperity that has been recently
claimed for it, for the Cider and Perry fruits must also be grown
with increased care, and in improved varieties.
The English Orchards afford a still better resource in their
vintage fruits. The products in which they are unrivalled, and for
which, therefore, they need not fear competition, are Cider and
Perry of superior quality. Here is the speciality that requires the
immediate attention of our fruit growers; and it is one that will
repay all the care they can bestow upon it. For many years past,
the Cider and Perry of first quality has been made by the small
holders of land. They have been obliged to look chiefly to their
Orchards for their rent and their livelihood; and by unremitting
attention to their trees, have received a liberal and just reward.
The holders of the larger farms and larger Orchards, must follow
their example. It does not answer to produce a drink of inferior
quality, when it is possible to produce a better; and it may
assuredly be said now, as truly as it ever could have been said, that
so long as the quality is superior, however large the quantity may
be, a ready market will be found for it, at highly remunerative
prices.
The writers of the 17th and 18th centuries, produced many
excellent practical works on Orchard culture, and on the manufac-
ture of Cider and Perry. They were, for the most part, the result
of personal experience, and vary greatly in their views: indeed
they also show signs of local origin. The Orchardist, whose
land is variable, and but little of it good, thinks “‘soil” is the one
thing essential; he whose land has been undrained, and whose
trees grow unkindly, with rugged moss-covered branches, lays great
stress on “drainage” ; he whose Orchards are on low ground, and
exposed to night fogs, and whose hopes have been cut down again
and again by late spring frosts, destroying the fertility of the bloom,
dwells fondly on the all importance of a “sunny, airy, upland
situation.” He whose land is everywhere good, and well adapted
for Orcharding, throws all the energy of his recommendations into
the absolute need of selecting ‘‘the best varieties of fruit” for
cultivation ; whilst, lastly, he who happily possesses all these advan-
ORCHARD SOIL. 9
tages, considers that “the management of the fruit, and its proper
fermentation,” are the requisites supremely essential for the pro-
duction of Cider and Perry of the highest quality and excellence.
All these good people are right from the result of their own
experience, but all are wrong in the restriction of their views. The
careful personal attention of the cultivator must be given to each
and every one of these points, with patience and perseverance, and
then it will only remain for favourable seasons to insure a full
amount of success.
The present condition of English Orchards is far from satis-
factory. They show sadly the result of long-continued neglect. It
is the object of the present work to direct attention to them, to give
a brief, practical review of the requirements for their proper cultiva-
tion and management, and thus to pave the way for further and
more complete study.
Ey PoE ORCHARD:
Soit.—The Apple and the Pear-tree are very hardy. ‘They
will grow and flourish in almost every variety of soil, producing in
abundance their most useful fruits. The Apple-tree prefers a Sand-
stone wherever it is found, as the Pear-tree rejoices in Calcareous
soil. I1t has been universally observed however that the same trees
will produce fruit varying much in size and quality on different soils.
“‘Every variety of Apple,” says Thomas Andrew Knight, ‘is more
or less affected by the nature of the soil it grows upon. On some
soils the fruit attains a large size and is full of juice, on others it is
dry and highly flavoured.”
When fruit is required for Cider making, the proper quality of
the soil on which it is grown is all important. As the poet has
well said :—
“Next let the Planter, with discretion meet
The Force and Genius of each Soil explore ;
To what adapted, what it shows averse :
Without this necessary care, in vain
He hopes an Apple Vintage, and invokes
Pomona’s aid in vain.”
Paintes “iCyaer.”
10 ORCHARD SOIL.
Happily, however, the rough handed experience of every day
life has been able to get on in advance of Science. The practical
farmer has not to wait for the chemist to tell him which of his fields
are most productive. The dairyman, for example, soon finds out
from which of his meadows he gets the best milk, the richest cream,
and the most valuable cheese; and his next object is to get the
best breed of cattle to graze them, or in other words to find the
cows that will best perform their part in dairy produce. So it is
with the Orchardists, the liquor in his vats will soon point out to
him the particular Orchards which offered him Nature’s best
laboratory for the production of the finest and strongest Cider ; and
his efforts should then be directed to get them provided with the
best varieties of fruit trees. It is with Orchards moreover, as it is
so remarkably the case with Vinyards, that some portions of the
ground will produce much finer liquor than the rest, although the
soil apparently is the same throughout. ‘The fact is undoubted,
but the reason seems inscrutable and beyond the powers of
chemistry to define.
The Cider and Perry from the English Orchards are admitted
to be superior in quality and strength to those liquors from other
countries, and thus our Orchards should show the soil best suited
to their production. ‘The evidence from history on this point is not
quite satisfactory, for all the authorities of the 17th century agree in
recommending light sandy soils, such as are usually termed “ Rye
Lands.”
‘“‘ Look where the full-eared Sheaves of Rye
Grow wavy on the Tuilth, that Soil select
For Apples.” Puiips “ Cyder.”
Mr. Thomas Andrew Knight says “ the excellence of the Cider
formerly made from the Fedstreak, Golden Pippin, and Stire apples
in light soils seems to evince that some fruits receive benefit from
those qualities in the soil by which others are injured.” Marshall
gives the instance of the once celebrated Sze, which in the lime-
stone lands of the Forest of Dean yielded an incomparably rich and
highly flavoured Cider, but when grown in the deep, rich soil of the
vale of Gloucester, afforded a liquor only useful for its strength and
roughness. The Hagloe Crab again, another celebrated apple in its
OLD RED SANDSTONE SOIL. II
day, required the calcareous rock called ‘‘ Dunstone” to give full
flavour and richness to its liquor. The Foxwhe/p on the other
hand, yields the Cider, so remarkable for its strength, and that
peculiar flavour, for which it is so highly esteemed, from deep clay
Sandstone loam, and if the trees are grown on light or too sandy a
soil, its Cider is then thin and inferior in flavour. ‘The same may
be said of several other varieties.
It is a curious fact, and certainly more than a coincidence, that
the practical experience of so many generations of men should
show that the two counties which have chiefly given its high
character to English Cider are Herefordshire and Devonshire ; and
these two counties are remarkable for the same character of soil,
that is for the deep clay loam of that ancient geological formation,
the Old Red Sandstone. ‘This experience is fully borne out in our
own times, and it may be added that even in these favoured counties,
the districts especially noted for this character of soil, are those
most remarkable for Cider of the highest flavour and quality. The
light soils will not now give a superior Cider, and he who would
plant a successful Orchard must choose a deep, stiff, Sandstone
loam for his trees, if he has the opportunity of doing so.
The following analysis of Herefordshire soil was made by Mr.
G. H. With, F.R.A.S., and F.C.S., in 1877 :—
ANALYSIS OF THE CREDENHILL MARL, OR CORNSTONE.
Organic matter and combined water ... bos a eek
Silica, and insoluble Silicates ... oe ee ... 56°068
Tricalise Phosphate... Sis ae aes hee SOE
Lime Carbonate rw oo: be ss ca) 205005
Magnesia Carbonate... Se abe oe Be, ee
Peroxide of Iron ee a ae a3 io 5 ko
Alumina are re ae re ae ee OG
Chloride of Potassium ... sie ss he i= O70
Chloride of Sodium... oie a me Ae
Peroxide of Manganese, Sulphuric Acid, and loss... 2°704
I00°O00O
12 ORCHARD SURFACE.
Credenhill is noted for its Orchards, and their fertility is due in
great measure to the supply of Lime from the Marl or Cornstone,
which surrounds this hill, as it does so many others in Herefordshire.
The Pear-tree is still more hardy than the Apple-tree. The
blossoms resist well the spring frost, and the trees bear abundantly.
The celebrated variety, Zaynton Squash, draws its finest liquor from
the heaviest soil; and that popular Pear, Bave-land Pear, takes its
name from the coldness and poverty of the soil it grows on. ‘Thus
it happens that Perry may be produced to great profit and advantage
on many a soil that will scarcely give back the labour spent on it
for other purposes. Pear trees are very slow and long lived. The
The old proverb says—
“He who plants Pears
Plants for his heirs.”
and thus the unselfish patriotism which should plant Perry Orchards
is not always to be found. However a good “hit” of fruit in an
Orchard of Pears has sometimes been worth the fee simple of the
land the trees grow upon.
SuRFACE.—The question of turf, or tillage, as best adapted for
Orcharding has been much discussed; and pasturage has been
commonly favoured under the idea that the soil beneath the trees
was thus kept more cool and moist during the heat of summer. This
is not the case; for the crop of pasture, or hay, or green crops of
any kind not only require much moisture for their own growth,
which they take from the soil, but they also exhale much more
moisture during the heat of the day time, compensated for by the
dew that falls on them by night ; and thus in both ways the trees
are robbed in dry weather of the moisture necessary for their healthy
and fruitful growth.
The old Orchard writers are therefore right in giving preference
to tillage, rather than to pasture land, for the Orchard. ‘Thomas
Andrew Knight, and most other Herefordshire authorities, think
there is no more suitable place for a young Orchard than a
Hopyard; and the most approved method in Kent at the present
day, is to cultivate the Orchard as a Hop Garden until such time as
ORCHARD DRAINAGE. 13
the fruit trees are large enough to yield a paying crop The trees
profit by the high cultivation, and the protection given to the hops.
They grow more freely, bear finer fruit, and yield, it is said, a longer
keeping Cider. As the trees grow large the hops must be uprooted
and the field laid down to permanent pasture.
In America, roots are almost always grown for the first five
years in new Orchards, and the soil deeply ploughed every year at
a proper distance from the trees. They consider grain crops as too
exhausting and injurious to the soil required for Apples.
The home Orchard attached to most Herefordshire and Devon-
shire farms must be pasturage of necessity, for the great convenience
it affords for the ewes and lambs in the spring, and the ordinary
farm animals at all seasons.
DrarnaGE.—A due amount of moisture in the soil is absolutely
necessary for the proper growth of the higher forms of vegetation,
but it should not be in excess, and above everything, it must not be
stagnant. A want of good drainage is fatal to an Orchard. The
temperature of water-logged soil is always low. ‘The warm rains of
spring run off the surface, without mixing with the cold water left
there by winter; and it is very late in the year before the sun can
lessen its quantity by evaporation, and impart the all essential warmth
to the soil. If water moreover remains long stagnant in contact
with any vegetable matter it soon becomes impure by the formation
of noxious gasses, and is thus rendered positively injurious to the
trees growing there. An Orchard in this condition is a miserable
sight; the trees are rugged and stunted in growth, their boughs are
weak, covered with lichen, or moss, and can seldom produce much
fruit ; and yet, for all this, it is a sight by no means uncommon.
A. good Orchard must therefore be well drained by art, if not
by nature. The excess of water should flow off gradually, so as to
leave the soil porous and ready to receive from the atmosphere
quickly its own air and warmth. The roots are thus stimulated
early in the season and have .time to take up from the soil all the
principles necessary for the healthy life and vigorous growth of
the trees.
14 ORCHARD ASPECT AND SITE.
ASPECT, CLIMATE, AND SireE.—The Aspect and Site of the
Orchard involve its Climate, and there is no subject on which the
writers of the 17th and 18th centuries differ more, for though all
agree in preferring the South, they embrace also nearly every other
point of the compass. The “ Complete Planter and Cyderist”
(1690) recommends a South, South East, or South West Aspect
protected from the North, North East and North West winds by
buildings, woods, or high ground. Dr. Beale in his ‘‘ Tract on
Herefordshire Orchards” (1656) preferred a South Aspect inclining
rather to the rising than to the setting sun. Mortimer in his
“ Husbandry” recommends any site from East to West. Mr.
Thomas Andrew Knight also thought any Site from East by South
to West favourable for orcharding.
The general belief is that the Southern Aspect with an
inclination to the East is best adapted for the Orchard, thus
following the popular idea of the health giving powers of the morning
sun; in other words that this aspect gives a better supply of light
and heat, and therefore affords a better promise of healthy vegetation
and fruitful crops. This belief holds good for Herefordshire, where
the West winds are apt to prevail with much violence, but apart
from such special circumstances, any Southern aspect tending
Westward is the proper one for an Orchard. It is well known that
if plants are exposed to the direct influence of the rising sun at the
time they are frozen they will suffer, and in some cases altogether
perish ; but if the same plants are shaded until gradually thawed by
the increasing temperature of the air, they recover from the effects
of the low temperature without injury. Hence it is that an Orchard
exposed to the direct influence of the morning sun is almost sure to
suffer from a spring frost when the trees are in blossom, or when
the fruit is setting ; whereas with a Western Aspect which does not
receive the direct rays of the sun until the increased temperature of
the air has dispelled the frost, the blossoms escape and the fruit crop
is saved. One side of an Orchard, or one side of a tree is frequently
found bearing fruit abundantly whilst the other side is almost bare,
and this generally arises from the same cause. If frozen blossoms
could be shaded till the sun had diffused its warming influence
through the air, and thus had gradually dispelled the frost before its
‘direct rays reached them, the blossom would be saved.
ORCHARD MANURE. 15
It is sometimes found advantageous to have plantations in
different aspects, so as to secure crops in variable seasons. Marshall
had an Orchard with a North West aspect which fully fruited in
1783, when the Cider fruit failed in every other aspect. The same
fact was experienced in 1879 by Mr. Hill, of Eggleton, and some
other growers.
Orchards are often planted too low in the valleys, for though
they may get there a more rich alluvial soil and better protection
from wind, they have to encounter the cold damp fogs of night,
which are often destructive to the blossoms in spring, and are apt
moreover to check the free growth of the young fruit after it has set.
The best situation, when the soil is good, is one that is raised well
above the level of the night fogs from the low ground.
Worlidge has these quaint and consolatory remarks on the
best position for the Orchard: “for the distinguishing thereof there
are many rules, but he that is seated and fixed in any place, and
cannot conveniently change his habitation, must be content with his
own, and if any defect or disadvantage be in it, it may be that he
hath some advantages that others want.”
Wherever the Orchard may find itself, it is desirable to give it
the protection of buildings, high quick hedges, woods, or higher
grounds to keep off the dangerous spring frosts and blight, and
afford as much shelter as may be from strong winds ; for then the
blossom is often saved from destruction, and the crop of fruit when
full grown kept secure.
MANuRING.—Apple and Pear trees, whether in arable land or
pasture, are very insufficiently manured. ‘The trees often become
weak and exhausted from the heavy loads of fruit they bear, and yet
their ungrateful owners forget to feed them. ‘This neglect, no
doubt, often gives the explanation why so many trees only bear
fruit on alternate years. On arable land they take a share of the
manure supplied for the green crops grown thus ; but on pasture
land they have most commonly only to share with the grass the
manure from the animals that graze beneath them and enjoy their
shade. A careful farmer in the neighbourhood of a town may
sometimes scatter a few ashes over the Orchard to help the grass,
16 ORCHARD MANURE.
but it very seldom occurs to him to think that the trees would be
equally grateful for some better nourishment.
The kind of manure best suited for the Orchard may be learnt
from the consideration of the solid constituents of the tree itself
and its fruit, since this analysis must show the inorganic ingredients
they demand from the soil. Professor Emil Wolff, of the Royal
Academy of Agriculture, Hohenheim, Wirtemberg, has made the
most careful investigation into the ingredients of the ashes of plants,
and he has published the following results :
ANALYSIS OF THE ASH OF APPLE TREE WOOD.
too Parts by Weight, gave of
Potash Bre a EP as eh Pee icc)
Soda Ss Ie ae ani ae ee
Magnesia _... Ee wae an ve er eS
Lime nes = ee sie Sus 333.0 ENO
Phosphoric Acid _... ze 3a ars ee a
Sulphuric Acid bee a sis a Serle)
Silica at ae ae se a, Se Melis
Chionnes 952. vis aes Bi ane ik SaO%
99°8
Loss ae sais woh AN =e: 2
100
ANALYSIS OF THE ASH OF THE APPLE ITSELF (whole fruit.)
too Parts by Weight, gave of
Potash MA He is thts a aS 10)
Soda ie fe te ee “ine we 208%
Magnesia... 1B = ae e: on. = 888
Lime sae ay a: me See fo) ea
Phosphoric Acid... ae it ue sisi) MEAG
Sulphuric Acid ti wah see ibe als RET
Silica rai a a as Eis sinh bandas
98°7
Undetermined Matter, and loss x r3
I0Oo
ORCHARD MANURE. 17
Professor Wolff has also given the following results of his
examination of the fruit of the Pear:
ANALYSIS OF THE ASH OF THE PEAR (whole fruit.)
Potash Soe ae “a! Jas _— Tm AMY
Soda ie oe ah sits oa ie eo
Magnesia... aa ri Bete Rk £511 2
Lime des 8. see i. uss en MO
Phosphoric Acid... ss se ‘)
35 ar as
PLANTING. 19
The ingredients must be of the best quality and thoroughly mixed
together. The compound should be passed through a quarter inch
screen. ‘The cost per ton at present prices, including labour, will be
about £ 3 5s.; and something less than halfa ton per acre, every third
or fourth year, would suffice, since its effects will be found very durable.
PLANTING.—The young trees selected to furnish the Orchard
should be stout and well grown, and not less than 8 or 10 years old.
They should be planted at equal distance from each other at spaces
varying from 15 to 40 feet apart, according to the habit of growth
of the variety, or to the further use it is proposed to make of the
ground. Mr. T. A. Knight was in favour of close planting whether
in arable, or pasture land. ‘Those planters who wish to have the
largest return at the earliest period, should plant the trees at 15 feet
apart in the rows, cutting away every other tree as soon as they
approach each other, taking care to keep the rows 30 feet apart from
each other. Dr. Beale advises that the crab stocks “be settled 30
feet apart, and after three years let the artist be sent for to graft
them with the best fruit.” Mortimer would have “all trees and
rows at 40 feet apart and pruned to grow like a fan.” The trees
certainly should stand so clearly apart from each other as to allow
of their full growth, since a large tree will supply not only more, but
better fruit than a small one. They should be planted carefully in
lines for the convenience of cultivation, and their roots should be
kept as near the surface as may be; that is, they should not be
planted too deeply in the ground. The soil beneath should be
double dug, and if some roughly broken bones could be put in at
the same time, say a peck to a tree, they would form an enduring
support to the young trees.
Trees of a similar variety, or of a similar habit of growth, and
which ripen their fruit at the same period should be planted together;
for thus there will be a greater certainty of uniform space for light
and air; the general appearance of the Orchard will be improved ;
and much time and labour will be saved in gathering the fruit in
Autumn. It is better also to have a mixture of early and late
blooming varieties in the same orchard, so that if a part of the crop
20 ORCHARD TREES.
is cut off by any adverse circumstances, such as frosts, storms, or
blight, there may be still a chance of saving some portion of it.
When the trees are planted they should be well staked, and if
in pasture land, they should be strongly protected from cattle or
sheep ; and lastly, the Orchard itself should be well fenced in, for it
is but too often an inclosure only in name, and its fences badly
kept and much trespassed on. :
II. ORCHARD TREES.
‘“‘ Let sage Experience teach thee all the Arts
Of Grafting and In-eyeing ; when to top
The flowing Branches ; what Trees answer best,
From Root or Kernel.” Puiwips “ Cyder.”
It is the common result of experience in all countries, and on
every soil, that the quality of the Cider and Perry manufactured
depends very greatly on the particular varieties of Apples and Pears
cultivated. It was Mr. Thomas Andrew Knight’s opinion that
‘“‘ Herefordshire is not so much indebted for celebrity as a Cider
county to her soil, as to her valuable varieties of fruit.” So too
does the French Commission in its admirable Report, ‘‘ Ze Cidre,”
lament, again and again, the absence in these days of that intelligent
industry in the selection of the best varieties of fruit for cultivation,
which so distinguished the planters of last century. ‘There is much
force in these observations, though they do but present a onesided
view of the true cause of the decadence in the quality of Cider and
Perry. The present state of our Orchards is most unsatisfactory in
this respect, since they contain so large a proportion of varieties
which are without name, wanting in character, and it must also
be added, failing in merit.
SEEDLINGS.
“‘ An innate Orchat every apple boasts.”
PHILIPS “ Cyder.’
Every Orchard farm, properly cared for, has a nursery for
SEEDLING TREES. 21
young trees in some out of the way corner, well protected and well
looked after. Young Crab stocks are reared from the kernels
left uncrushed in the cake from Crab Apples, after the verjuice
has been made. The young plants spring up, and after a few
careful transplantings, in five or six years become strong enough to
graft with varieties of fruit, whose merits are established.
The most approved method is to separate the pips from the
cake by washing, so as to obtain clean seed. Mix this with moist
sand, or light mould, and set it aside until February. Then sow
thinly in drills, an inch deep, on a firm well manured soil, made as
for an onion bed. A few vegetate immediately, but most of the
kernels will remain a year in the ground before the young plants
appear. The seedlings will grow unequally, but at the end of the
second year will generally be ready to transplant into rows a foot
apart, and three or four inches from each other. Here they must
remain for two years, when the best plants will be strong enough to
plant out in the nursery in “quarters,” as it is termed, that is on
ground well trenched, two spades deep, and heavily manured. The
rows must now be two feet and a half apart, and the young trees
one foot from each other, when they will be ready for budding the
following August. Seedlings should always be transplanted early
in Autumn, as soon as the leaf falls, and never later than the
beginning of November.
Young seedlings are very commonly grown from the Apple
kernels in the cake thrown aside from the cider mill. ‘These young
Apple seedlings spring up often unsown. ‘They are planted out, and
beyond question often escape grafting altogether. They are left
where they grow, and if they are found to bear a good looking
“eyeable” fruit they get planted out to supply the vacancies that
are so constantly occurring in the Orchard from one cause or other.
It is owing to this careless practice that worthless varieties are now
found to prevail so extensively.
Those who plant Apple pips or kernels with the view of
producing new varieties of fruit will find the process tedious.
22 SEEDLING TREES.
Jam qu seminibus jactis se sustulit arbos
Tarda venit, seris factura nepotibus umbram.
VirGIL, Geor. II. 578.
But slowly comes the tree which thou hast sown
A canopy for grandsons of thine own.
BLAKEMORE, /7aus.
Mr. Thomas Andrew Knight found from his experience that .
Apple-tree seedlings took from five to twelve years to come into
bearing ; whilst Pear-tree seedlings do not bear fruit until they are
from twelve to eighteen years old. Seedling fruit trees moreover
are for the most part worthless, and they should never therefore be
planted out in the Orchards until their value has been tested very
carefully. The direct and only satisfactory manner of doing this is
to examine the juice of the ripe fruit by the Saccharometer, which
will show its richness by its density. The result is so rarely favour-
able that much patient perseverance is required. A special exhibi-
tion of Seedling fruit trees was held at Yvetot in Normandy, when
172 selected varieties were sent for examination. Nine only of these
furnished a rich juice of high density. Again, Monsieur Legrand of
Yvetot, out of 65 carefully grown Seedlings, obtained only one single
variety worth cultivating. Mr. Thomas Andrew Knight met with
the same result, for amongst the many thousands of Seedlings he
grew, few indeed proved to be of any value.
The advantages of Seedling trees are very great. They are
more robust and hardy, and consequently they bear more freely,
and difficult as it may be to obtain good ones, they must still be
grown. It is the right way to obtain new varieties of excellence.
The attempt is always interesting, and a philosopher has said that
‘“‘he who provides a new fruit renders a greater service to mankind
than he who wins a great battle.” It does require great patience and
perseverance, and unselfish fortitude too, for it is not every one who
could bear with trustful equanimity to be told that the Seedlings he
has grown himself, and watched and petted for years, are worthless
as varieties, and good only as stocks for grafting.
BUDDING AND GRAFTING. 23
BUDDING AND GRAFTING.
Of every suit
Graffe dainty fruit.
Graffe good fruit all
Or graffe not at all.
TUSSER (1620).
Budding is much more practised in these days than formerly.
It presents greater economy in material, in labour, and above all
in time. Young Seedlings may be budded about the 3rd or 4th
year, and if in the following spring the buds should have failed,
they can be grafted, and the chance of blanks on the bed be
greatly diminished. Budding and Grafting should both be practised
in the nursery, where the growth of the Scions may be well
protected and regularly superintended. The young trees should
not be allowed to take their places in the Orchard until they
are strong in the stem, with a good out-line of head, and this
cannot be looked for before the roth or 12th year of the age of the
stock.
A custom has arisen in the Orchards of late years, which is
often practised with good effect. It is to regraft trees which show a
diminution of fruitfulness, or are altogether unproductive, although
they may have attained a considerable age. The Scions should be
of some strong variety which succeeds well in the locality, and they
should be grafted as near to the end of the branches as possible.
They will want careful protection from the wind, but if this is given
they come quickly into bearing.
OLD VARIETIES OF ORCHARD VINTAGE FRuItTs.—The names
of those varieties of Cider and Perry Fruits which were held in the
highest esteem during the last two centuries have been handed down
to us in prose and verse. The following great Orchard authorities,
Dr. BEALE, writing in 1657 ; WORLIDGE, 1675; EVELYN, 1706 ;
PHILLIPS, 1706 ; HuGH STAFFORD, of Pynes, 1753; MARSHALL,
1789 ; KNIGHT, 1808, and other writers, give the following apples
their highest praise. Amongst the earliest in general repute in
24 OLD VARIETIES OF FRUIT.
Herefordshire was the Gennet Moyle, as renowned too for its cook-
ing properties, as for its Cider. ‘This was soon eclipsed by the
Redstreak, with its varieties, Summer, Winter, Vellow, Moregreen,
and fed. Evelyn and Philips wrote the fedstreak into higher
favour than has perhaps been awarded to any other apple :
“Let every tree in every garden own
The Redstreak as supreme whose pulpous fruit,
With gold irradiate, and vermillion, shines.”
Puiuips, Cyder.
The Lromsberrow Crab from Worcestershire, and the Westbury
Crab, a Hampshire apple; The Whitesour, Blackamore, Mydiate,
Dufflin, Bitterscale, Great White Crab, Deans Apple, and Royal
Wilding from Devonshire ; the Avier, Otley, Olive and Coleing from
Shropshire ; the AZeriot Vsnot, Lings, and Peleasantine from Somer-
setshire; the Heming, Hagloe Crab, Bromley, and Forest Styre from
Gloucestershire; and the renowned /oxwhelf, first mentioned by
Evelyn as coming from the Forest of Dean, and which has since
surpassed all others in repute. They also name with much favour,
Woodcock ; Friar ; Pawson ; Oaken Pine ; Stocking Apple; White,
Reed, and Green Musts ; Summer and Winter Fillets or Violets ;
Cowarne Red ; Underleaf: Garter Apple; Best Bache; Bennet
Apple; Elliot ; Coccagee; Dymock Red ; Skyrmes Kernel ; Wood-
sell; Joeby Crab, and Steads Kernel. Most of these old writers
also mention the Pearmains and Pippins in great variety, of which
the most celebrated, even in those days, was the Golden Pippin, as
well for the long life of the tree, as for the long keeping of its Cider;
John Apple, or Deux Ans ; Golden Harvey ; Nonsuch ; Mangold,
or Onton Apple; Summer, and Winter Queening, &c., with “all,
both Aussettings and Greenings, which have a relish of agreeable
Piquancy and Tartness.”
The varieties of Vintage Pears named by these great Orchard
writers, are the Barland; Horse Pears, Red and White; divers
Choke Fears, whereof the red-coloured yielded the strongest
liquors; Zaynton Squash; The Red and Green Squash; John
Pear ; Money Fear: Lullam Pear ; and some others with local
names.
DO SORTS DIE OUT. 25
The researches of the Woolhope Club during the last nine
years has fully proved that many of these varieties, formerly so
highly esteemed, were either altogether lost, or had almost dis-
appeared from the Orchards. The neglect to cultivate these
valuable varieties is, doubtless, very much to be attributed to the
prevailing belief, that, ‘“‘Sorts die out of necessity,” or as Mr.
THomas ANDREW KNIGHT expressed it, ‘‘There was no renewal
of vitality by the process of grafting, but that the scion carried with
it the debility of the tree from which it was taken,” or in other
words that grafted trees will not live longer than the original tree
from which the grafts were taken. This opinion, which still prevails
very much in the Orchards, is not however correct. It is found to be
wrong by careful observation ; it is opposed to the general laws of
vegetable physiology ; and indeed it is now generally admitted by
modern Horticultural Science, that any variety of apple may be
indefinitely prolonged with proper care and skill.
The notion that a graft can live no longer than the tree from
which it is taken seems to rest upon the assurnption, that the new
wood which grows from the graft is not a new tree, but only a
detached part of the parent. This is evidently a mistake. ... bia ee Fee 86°466
The Perry of the Yellow Huffcap Pear is excellent. It is
222 PERRY PEARS.
richer, and has more body than the Oldfield Perry. ‘I always win
the prize with the Yellow Huffcap Perry” says Mr. Hill, of Eggleton.
The Yellow Huffcap is a very favourite pear in the neighbour-
hood of Ledbury. The tree is very hardy. It blossoms the
beginning of May, and bears every year, but usually in much
greater abundance every second year.
YOKEING HOUSE.
Another Worcestershire pear of unknown history.
Description.—Fruit : below medium size, turbinate. Skin: of
a greenish yellow, scattered with russet, particularly around the eye
and stalk. Eye: prominent, with long, projecting calyx segments,
long anthers and pistils. Stalk : short and stout, about half an inch
long, straight, or slightly oblique, with level insertion. Flesh : very
sweet and juicy, with a pleasant aromatic taste, rich flavour, and
very little astringency. Juice: of a pale straw colour.
The chemical analysis of the juice of the Yokeing House Pear
(season 1882), ‘by Mr. G. H.“With, F.RJA.S, (F-Cs5" Trinity
PERRY PEARS. 228
College, Dublin, gave the following results :—
Density of fresh juice ~~ is O00
Ditto after 24 hours’ exposure to air tes 1°065
too parts of juice by weight, yielded of
SUar) /! 42. a seat MeN) §AI7OO
Tannin, Mucilage, Salts, &c. a sid 2°300
Water... a0 ne ..» 84°000
The Perry is pale or white in colour, sweet and good, but not
strong. It is used to mix with other varieties.
The trees are of middle size, woody, and rather stiff in growth,
with branches inclined to spread, rather resembling the growth of
the Alder tree. Several trees are to be seen at Rye Court, Berrow,
of a considerable size. :
LOCAL PERRY PEARS.
There are many varieties of Perry Pears scattered through the
orchards as single trees, or a very few together, which for the most
part, are very coarse in their juices. They all bear well, and are
allowed to remain because they are there, and are useful in filling
the vats for home consumption. ‘These varieties, however, have
sometimes much local esteem, and it must be remembered, that it is
from them, that experience points out the best varieties. The
following names, and brief remarks from the note book, are the
result of many visits to the Orchards :—
Bospury SCARLET.—A valuable pear of the mid-season. The
tree bears abundantly, and its fruit makes excellent perry. It is
being propagated very extensively in the Ledbury district.
Tump Pear.—An early variety, “too early to be of much use.”
It makes a strong rough sweet perry, of inferior flavour, which turns
of a blackish colour on exposure to air.
Forest Prar.—Early, soft and juicy, used with other fruit.
Tree, large and well grown, like an oak.
224 PERRY PEARS,
Knock Down.—A mid-season variety in the valley of the
river Froome. It makes excellent perry, very like Barland. Is
fined for bottling, and generally turns out well.
Lonc StTaLtK.—Makes excellent perry, as pleasant as sherry.
Trees large, with fine limbs, as large as JJoorcroft. Will grow 60
kipes (30 bushels) of fruit to a tree.
Dymock RED, AND TURNER’S BARN PEAR.—Two local
varieties, in much repute near Ross.
Gin Pear.—Very like 4arland, supposed to be equally good
for gravel, and hence perhaps its name.
LUMBERSKULL.—A great bearer. Makesa strong, rough perry,
which turns dark coloured on exposure to air.
Sow PrEar.—A very late Worcestershire pear. Makes a rich
strong perry, but not of agreeable flavour. A very old variety.
Biack Horse PEAR, AND WHITE Horse PEAR.—Make a
rough coarse perry, turning black on exposure to air.
g Ys g Pp
VINTAGE FavouRITE; WHITE MoorcroFT; GREGG PEAR ;
SAcK PEAR; Miri Prar; Norton Burt, &c., ec, Wc sare
other varieties, only known in their special localities.
EIS? OF OU LEE:
Pi Re aap ee
FROM THE COUNTIES OF
HEREFORD, DEVON, SOMERSET, WORCESTER,
AND GLOUCESTER.
“ Nec requies, quin aut pomis exuberet annus
Aut foetu pecorum.”
Virgil. Geor. £1., 516—17.
The laded boughs their fruits in autumn bear.
‘* Quotque in floro novo pomis se fertilis arbos
Induerat, totidem autumno matura tenebat.”
Geor. IV., 142—3.
For every bloom his trees in spring afford
An autumn apple was by tale restored.
The following varieties were exhibited at the Hereford Apple
Shows, held under the auspices of the Woolhope Club in the years
1878, 1879, 1880, 1881, and 1883. They have not been described
in the preceding pages. ‘Their merits, for the most part, have not
been accurately ascertained, though some of them are of excellent
quality. They are placed alphabetically, with such observations
about them, as have been obtained from the growers. Numerous.
other varieties have also been shewn, but they were alike wanting
in name, history, and character.
ALFORD, or SWEET ALFORD.—A white Devonshire apple, of
middle size. The tree is large and spreading, and bears freely. It
is a late variety, has a sweet rich juice, and makes very good cider.
226 CIDER APPLES.
AMPHLET?’S FAvoriTe.—A large striped apple, not unfre-
quently met with in Herefordshire Orchards, on the eastern side of
the county. It is usually sold as table fruit in the market, but
sometimes finds its way to the cider press as a cask filler.
ANSELL, or ANCELL.—A medium sized, red, russety apple,
much grown at Oldbury, in the vale of Berkeley, Gloucestershire.
The tree grows erect, and bears freely. It is a late keeping apple,
and is highly esteemed for the excellent cider it makes.
BasTARD RouGH Coat.—A long keeping russet apple, more
fit for the dessert table than for cider making.
Bayiis’ KERNEL.—A streaked apple, of medium size and fair
quality. It is ripe about midseason, and is thought to add good
flavour to the cider from mixed fruit.
BELLE ORCHARD SEEDLING, or LEDBURY BELLE.—A middle
sized apple, which in colour, shape and general appearance, some-
what resembles the Hoxzw/el/p. ‘The flesh is more or less red tinted,
with good flavour and rich juice. It makes a cider of the first
quality. The tree is of upright growth, very vigorous, and a very
free bearer.
BENNETT AppLe.—An old variety figured by Mr. T. A. Knight.
An orange striped apple of full medium size, and rather early. It
has an abundance of sweet, rich juice, of the specific gravity 1'073
(Knight). It sells readily in the market as table fruit.
Best BacueE, or BACHE’s KERNEL.—An old variety grown in
Herefordshire orchards on the south eastern side of the county.
It is of full medium size, with a broad base and angular sides. The
colour is a rich yellow, streaked with pale and dark red ; it has a
rich juice of the specific gravity 1°073 (Knight), and is highly
esteemed as a cider fruit.
BITTER-SCALE.—A Devonshire apple formerly held in high
esteem. It does not however seem to have maintained its place in
the orchard, and it is very doubtful if the fruit shewn was the true
variety.
BLAcK Bup, in contradistinction to Red Bud.—It is a dark
red apple, of deep mahogany colour on the sunny side. It is chiefly
CIDER APPLES. 227
grown in the valley of the river Froome. Its juice however is light
and pale, and will help to fill the cider, or perry cask, with equal
efficiency.
BuLaAcKk-EYED Pippin.- ~A recent variety, much esteemed at
Bishop’s Froome, where it seems to have been raised. It makes a
strong, full bodied cider, but not sweet enough for most people. It
is most useful to mix with other varieties.
BLack HEREFORD.—A large, white apple, grown in Somerset-
shire, and reported as “‘good for extra prime tipple.” It is not
known in Herefordshire, where the Black Hereford (formerly Black
Norman) is a dark green apple, below middle size.
Buiack WILpING.—-A fine looking conical apple, of a depressed
colour, from the valley of the Froome. It is probably grown for its
colour, since it has not much distinctive character as a cider apple.
BOTTLE STOPPER.—A Devonshire apple of good acidity, in
high repute for apple jelly, and said also to make good cider.
BRIDGE Prppin.—An early Gloucestershire apple, yellow and
sweet. The tree is erect and bears freely.
BristoL Cras.—A cider or pot fruit. There are some fine
trees at Moorcroft and Colwall. The fruit makes excellent cider,
”
good enough to be “ kept for the master’s drinking.
BroaD-Eyep Pippin.—A yellow apple somewhat like the
Downton Pippin, but larger. It is second early, a fair dessert fruit,
and should be sold as such, since it has no especial merit for the
cask.
BROAD-LEAVED HEREFORD (formerly Broad-leaved Norman ).—
A large pale green apple, with a slight flush of red on the sunny
side, of a conical shape with obtuse angles. The trees grow freely
with large foliage, and they are all comparatively young trees, so
the variety must be recent. They bear an abundance of fruit of a
sweet and slightly bitter taste. It makes good cider.
BROADTAIL.—A very productive variety, which comes quickly
into bearing. It is grown widely in the northern and eastern districts
of Herefordshire. It is a hard fleshed apple, which keeps well and
is often sold in the market as pot fruit. It is not a good apple
however, and its cider is pale and without character.
228 CIDER APPLES,
BROMESBERROW CraAB.—An apple mentioned by Evelyn, and
formerly in high repute. It is not now met with, and those shown
as such did not answer to its old character.
BrownseEys.—A Somersetshire apple, large and striped. It is
usually sold as a table fruit, but is often used as a cask filler.
BROWN SNOUT, OR POINTED BRowN SNoutT.—A very good late
apple. The tree grows freely, and is a very heavy cropper. The
apple is green in colour, and firm in substance. It has a projecting
eye. It is a bittersweet, and makes good cider.
Buv’s Eye.—A red apple of medium size, hard in texture, and
alate keeper. The tree bears well. ‘There are many trees in the
parish of Marden. ‘They droop in growth, bear well, and the fruit
is much esteemed for the quality of its cider.
CABBAGE APPLE.—A large green apple grown in Gloucester-
shire. ‘The tree is erect, and bears well. It is a midseason apple,
and is often sold as pot fruit.
Canon APpLE.—An apple of some repute at Canon Pyon. It
is a pleasant looking fruit, but the examination of its juice was not
satisfactory. It can only be classed as a cask filler, which requires
body and flavour from other fruits.
Canpip Herart.—An apple above middle size, good either
for cooking purposes, or for cider. It is a great and constant bearer.
Canon Birrer-SwEET.—A greenish, slightly streaked apple,
of medium size. ‘The tree bears freely. Its fruit is late in season,
and is esteemed for its cider.
CapTaINn NuRSE, CAPTAIN’S KERNEL, or NURSE’S KERNEL.—
A Gloucestershire apple, much streaked and coloured with red.
The tree grows slowly, but bears well when full grown. It is a late
variety, but has not much character as a cider fruit.
CHAXHILL REpD.—A very beautiful little Gloucestershire apple,
which received a first-class certificate at Gloucester (1873) “for its
excellence as a cider fruit.” It was raised from seed by Mr,
Bennett, of Chaxhill, Westbury-on-Severn. Its juice, however, is
poor and thin, and it has not therefore maintained its character as
a cider apple.
CIDER APPLES. 229
CHIBBLE’s WILDING.—A_ yellow Somersetshire apple, highly
esteemed as a cider fruit from the richness of its juice, and the
briskness it is believed to impart to the cider. The tree bears well.
CipER Branpy ApPpLEe.—A small, dark coloured apple, much
grown in Worcestershire, where it is held in great repute. It is
something like Kingston Black, but much softer in texture.
CLARET-WINE AppLE.—A deep purple tinted apple, whose
chief merit is its colour.
CoLEeInc.—“ Grown about Ludlow,” says Evelyn; but it is
seldom heard of in these days.
Cooxk’s KERNEL.—A favourite apple in some districts of Here-
fordshire. It is above medium size, second early, or late. The
tree grows large, and bears well. It is an excellent variety, and is
said to make “‘the fullest mouth cider of any kind.”
Corn Apple, or Harvest AppLe.—An early, red striped,
conical apple, which makes a pleasant drink for hop-pickers. It
has a sweet rough taste, and usually finds its way into the coster-
mongers’ carts. Its cider is only nice when drank as soon as
made.
DARBIN RED STREAK.—A Somersetshire red streak, of much
esteem for its cider.
DeEan’s AppLE.—A Devonshire apple of large size, which
belongs rather to the table than to the cider press.
DEVONSHIRE RED STREAK.—An apple of middle size, good
for cider or pot fruit. It is much grown in Worcestershire and
Gloucestershire, and about Ledbury. ‘The tree has a drooping
habit, and bears well every, or every other year. Its fruit is mid
season, and makes good cider.
DEVONSHIRE ROYAL WILDING, sometimes called the Red A/7//
Crab, from a hill on the highway on which the original tree grows.
This variety is mentioned with the highest praise by Mr. Hugh
Stafford, of Pynes (1753). He denotes it as a wilding, growing in
“a little gillet of gardening” on the highway side, one mile from
the city of Exeter, on the border of the parish of St. Thomas.
“Sixteen years since” (i.e., 1737), he says “it was grafted very
much by the Rey. Robert Woolcombe, Rector of Whitestone, the
230 CIDER APPLES.
adjoining parish.” Mr. Stafford was personally acquainted with
Mr. Woolcombe, and learnt all the particulars from him. Mr.
Woolcombe thought it so superior to all other apples for cider, that
he gave it the name of Royal Wilding. ‘The cider has great rough-
ness and body. “I will venture to affirm,” says Mr. Stafford, “that
I have never tasted any cyder equal to it (not all the genuine
Hereford I ever drank) that of the Winesour only excepted.” He
has known “‘ five guineas refused for a hogshead of its cyder, whilst
common cyder sells for twenty shillings, and South Hams from
twenty to thirty.” When cooked, he adds, “it has something of the
rough flavour of the Quince.” The Devonshire Royal Wilding,
exhibited at the Hereford Apple Shows, was a larger table fruit,
without the qualities denoted by Mr. Stafford; and the Committee
tried in vain to procure the true variety from Devonshire.
DurFLin.—An old Devonshire apple, formerly much esteemed,
but it is doubtful if the true variety is now to be found.
Dunn’s BELOVED.—A pretty, attractive apple. The tree bears
freely. It is a good filler, but its juice is light in density ; its cider
is difficult to fine. It quickly turns a dark colour on exposure to air.
The fruit keeps well, so it should be picked and sold as pot fruit in
the early spring.
EssExX KERNEL.—A very good, late cider apple. It is lemon-
shaped and yellow, streaked with red. It is rough and russety
around the eye and stalk. The tree is large and bears well, and
the fruit makes excellent cider of a deep yellow colour.
ExceLs.—A pale, red streaked, second early apple. The tree
is small in size, but crops well.
FARMER HEARLAND.—A Somersetshire apple of large size
and yellow colour. ‘The tree is upright in growth, and bears a fruit
that keeps well, and is said to make good cider.
Fawkes’ KERNEL.—An apple above middle size, with a broad
base and irregular sides. The eye is deeply sunk. The skin is
thick, of a pale yellow colour, becoming orange on the sunny side,
and with numerous minute, dark, point-like spots scattered over the
surface. The fruit yields a cider of high quality, and sells readily
also for kitchen purposes. The trees grow freely to a large size,
CIDER APPLES. 231
and crop well. It isa valuable variety, much grown about Dymock,
Ledbury, and occasionally elsewhere.
FILLETS or VIOLETS, SUMMER and WINTER.—Apples formerly
in good repute as mentioned by Evelyn. They are but little esteemed
now, and it is doubtful if the varieties shown for them are true.
Fox KrerNeEL.—A middle sized, high coloured apple, ovate in
shape, with angular sides. The tree bears its beautiful fruit very
freely,'and thus it has kept its place in the Herefordshire Orchards.
It should, however, be sold in the market, for it has but a poor
character as a cider fruit.
Fox.try.—A seedling of Mr. Thos. Andrew Knight from the
Siberian Crab, impregnated with the pollen of the Golden Pippin.
It is a very small but beautiful apple, of a golden yellow colour,
with a bright orange cheek. The specific gravity of the juice, Mr.
Knight found to be 17080. He thought it a very hardy and most
valuable cider fruit, but it has failed to retain this character, and is
but very little grown.
FRriAR.—A very old variety, formerly much esteemed. It is
mentioned by Evelyn, and figured by Mr. Thos. Andrew Knight,
who found the specific gravity of its juice to be 1073. It has dis-
appeared of late years, and was not exhibited in its true character.
GOLDEN BITTERSWEET.—A Devonshire apple, large and conical
with ribbed sides. It is a yellow apple, with a red cheek, and
sprinkled over with small russet dots and traces of russet. The
tree bears well, and the fruit keeps well. It has a good repute as
a cider apple.
GOLDEN MoyvLe.—An apple grown on almost every farm
around Ledbury. ‘The tree grows large and bears well. ‘The fruit
makes good cider, and is also in high repute for the manufacture of
jelly and jam. For this latter purpose the fruit, taken from the
apple heaps, sold this year, (1884,) at four pounds the ton. “A
sensible apple” the grower observed.
Goose AppLe.—A grass green apple, above middle size. It is
very sour, cooks transparently, and makes excellent apple sauce—
hence its name. ‘The tree crops “wonderfully.” It is chiefly used
as a culinary fruit, but the remainder is welcomed at the cider press.
232 CIDER APPLES.
GRANVILLE.—A small red Somersetshire apple of good repute.
It is supposed to give a high colour to the cider.
GREEN StTyRE.—A middle-sized apple, late in season, and a
good keeper. When it becomes yellow it is a good culinary apple,
and is often sold as such. The tree is very large, and bears
“tremendously.” As a cider fruit it is also considered very good.
GRITTLETON ReEp.—A very good cider apple for a mixture of
fruit, but has not sufficient character to be used alone. ‘The tree
is a great bearer.
GRITTLETON YELLOw.—Is a Gloucestershire apple of good
repute in some districts.
GuINEA APPLE.—A small apple which looks like a crab, but
is very sweet and luscious. It is chiefly found about Ullingswick, and
the eastern side of the county. The fruit makes a rich red coloured
cider of good character, and deserves to be grown more than it is.
Hatt Door.—A large, red streaked apple, very conical in
shape, with a projecting snout. The trees crop well, and the fruit
sells readily in the market. This is its proper destination, for its
qualities as a cider apple are but very moderate.
HANBURIES KERNEL.—A red-streaked apple, above middle
size, good as cider or pot fruit. It was raised at Hanburies, in the
parsish of Bishop’s Froome, and is spreading from thence in all
directions.
HANGDOWN, or HoRNER.—A small yellow apple, in high
favour both in Devonshire and Somersetshire. The tree is small
and spreading. It blossoms very late, not until June, and bears
profusely. It is a late variety, and makes a good rich cider.
HARD-BEARER.—A second early apple, ‘“ something like
Skyrmes Kernel, and quite as good.” It is grown in the valley of
the Froome river. ‘The fruit has a bitter-sweet, astringent flavour,
and makes excellent cider.
HatrcuEer.—A Gloucestershire apple, green and russety, with
red streaks on the sunny side. ‘The tree is middle-sized, and bears
abundantly. It is a late variety.
CIDER APPLES. 233
HELLEN’s KERNEL.—A seedling raised by C. W. Radcliffe
Cooke, Esq., M.P., at Hellens, Much Marcle (c. 1850). The density
of the fresh juice is 1,057; it contains 12% per cent. of sugar, but
is very deficient in tannin, mucilage and salts. A good apple to
mix with rougher varieties, but without sufficient character to make
cider alone. It is a pretty fruit, and should be sold in the market
for immediate use.
Heminc.—An old Gloucestershire apple mentioned by Evelyn,
and formerly much esteemed. It is scarcely to be found now.
HocsHEAD.—A very old variety mentioned by Forsyth. It is
a small and astringent apple, but very juicy. It is considered very
useful to mix with other and sweeter varieties.
HoLiow-EYED Pipprn.—An apple above middle size, very
handsome, with angular sides. It is orange in colour with red
streaks, and is most suitable for sale as table fruit. It maks a thin,
poor cider.
HonrycomsBE.—A Somersetshire variety. The tree is very
vigorous in growth, and when full grown bears very abundantly. It
makes a large, handsome tree; aud its fruit is said to make
excellent cider.
Izarb’s KERNEL.—A variety somewhat similar to Broad-tail,
but becoming more narrow towards the eye. It has also a much
higher colour. It is grown about Ledbury, Pixley, and Aylton. It
makes good cider, and is saleable as pot fruit when better varieties
are scarce.
JERSEY CHISEL, CHISEL JERSEY, or BITTER JERSEY.—A
striped bitter-sweet apple in the highest esteem in Somersetshire.
It is a free grower and a constant bearer. It makes an excellent
well flavoured cider, of high colour, and if mixed with some other
sweet variety ripening at the same time, it becomes of the highest
quality.
JERSEY FLENIER.—This is also a Somersetshire apple of good
repute. The fruit is small, and red striped, with a juice of much
richness and flavour. ‘The tree bears profusely.
Jones’ KERNEL.—A good looking apple, but its looks are
deceptive. It is one of the very worst grown. ‘A single bushel
234 CIDER APPLES,
would spoil a hogshead of good cider.” The heads of the trees
should all be cut off and regrafted with a better variety.
Kiiu-Boys.—A green, middle sized Gloucestershire apple.
The tree grows strongly with a drooping habit and bears freely. It
is a late variety. Its acrid,” rough tasted fruit has probably given
it its name, as it also gives it its value for cider when mixed with
other varieties of richer juice.
KNoTTED HEREFORD (formerly called Azotted Norman). A
green, bittersweet apple, with a broad base, and more or less
russety. The trees grow very knotty and knarled, and crop badly.
LANGWORTHY’s SouR NaruraAt.—A local Somersetshire apple
of middle size. It is an early variety and bears well.
LANGWORTHY’S SWEET NATURAL.—A small red Somersetshire
apple. It is also an early variety, but without much merit in any
way.
Maccir.—A Gloucestershire cider apple of fair repute. It is
a small, yellow apple, with a red cheek and sprinkled over with
russet dots. The tree bears well, and the fruit has a very acid,
austere taste.
MARROW-BONE or Tom Putt.
Maunpy, or Puiuiip’s Maunpy.—A middle sized yellow apple,
with a bright red cheek. It is second early. The fruit has a
rough, astringent flavour, and is thought to give good keeping
qualities to the cider from mixed fruits.
Monxkton.—A beautiful, small, red apple, raised at Monkton,
near Taunton, in Somersetshire. It should be mixed with other
fruits, since it has no decided vintage character of its own.
MorGaAn’s SwWEET.—A favourite cider apple in Somersetshire.
It is a pale yellow, conical apple, with ribbed sides, and covered
with dots. The tree grows well and bears freely. It is a late
variety, and cooks well.
Morris’ or Maurice’s Pippin.—A Gloucestershire green
russet apple of middle size. It is a late variety, and considered an
excellent cider fruit.
CIDER APPLES. 235
Murpy AppLe.—A variety said to have been raised at Murdy,
in Monmouthshire. It is a small bitter-sweet apple, rather soft, but
very good and useful for cider. The trees are large and of upright
growth, and bear well every second year The fruit is late, and its
juice so rich that it will make excellent cider alone.
NaTuRAL Pocker AppLe.—A large Devonshire apple, much
more useful as a culinary fruit than for cider-making. It is a hand-
some greenish yellow apple, with a red cheek and ribbed sides. It
should always be sold in the market.
NETHERTON LATE BLowER.—A Devonshire cider apple in
much favour. It is a large, yellow, conical apple, with a pale red
cheek and russety base. ‘The tree bears freely, and the fruit keeps
well. Its skin is so thick that birds will not injure the fruit.
NETHERTON Nonsucu.—A large, highly-coloured, and very
handsome apple, presumably raised towards the end of the last cen-
tury at Little Netherton, Dymock, Gloucestershire. There are here
two very old trees, and many young fresh-grafted ones (1880). It
is a heavy broad-based apple, with a deep eye. It is a good
“all round” apple for dessert, culinary, or cider purposes. “It is
a wonderful apple to run,” and makes a pleasant but pale cider. It
is a very useful, prolific variety, and the Messrs. Fawke, of Little
Netherton, highly recommend it.
NEVER BLIGHT, LOPEN NEVER BLIGHT, or Morris’ APPLE.—
A round middle-sized apple of high colour. ‘The tree is very hardy,
and a great bearer, scarcely ever failing to produce a crop. It has
a sweet rich juice, and is considered an excellent cider apple.
New Bromiey.— A_ small bright-coloured apple, much
esteemed in Gloucestershire as a cider fruit. Its flesh is often
tinged red, and its juice has the astringency so useful with cider
fruits.
NortHwoop BItTERSWEET.—A large Somersetshire apple,
white and red striped. The tree is large and generally bears well.
It is sold chiefly as a table fruit.
OakeN Prn.—An old variety mentioned by Evelyn. The
fruit of this name in Devonshire is large, and sells well as a
cooking apple. ‘This, however, is not a rich cider apple, and is not
the old variety known by this name.
236 CIDER APPLES.
OaTLAS KERNEL, or OATLEY’s KERNEL.—An apple of middle
size, and of a pale green colour, streaked with red. It is an old
variety grown at the Frith Farm, in the parish of Ledbury, and in
some of the surrounding orchards. It is considered a good cider
apple, and is useful for table purposes when required.
OLD GERMAIN, or OLD JARMAN.—A large good looking apple
which keeps and cooks well. Its proper place is the market, and
not the cider mill.
Ouive.—A variety mentioned by Evelyn, and said to grow
near Ludlow. It has not kept favour in modern times.
ORANGE Pippin.—A very beautiful apple, like the Blenheim
Orange, but smaller, and more regular in shape. It makes good
cider, but usually finds its way to the market, where its beauty
commands for it a ready sale. The tree grows well and blossoms
well, but it is a shy bearer, and a good crop can only be looked for
once in every four or five years.
OtrLey.—A Shropshire apple formerly held in great esteem.
Phillips’ says of it :—
“ Salopian acres flourish with a growth
Peculiar, styl’d the Otley : Be thou first
This apple to transplant : if to the Name
Its Merit answers ; nowhere shalt thou find
A wine more priz’d, or laudable of Taste,”
The poet’s advice, however, does not seem to have been
followed.
Pawsan.—An old variety, mentioned by Phillips, and figured
by Mr. T. A. Knight in the “ Pomona Herefordensis.” He found
the specific gravity of its juice to be 1.076. The name appears at
our shows, but not the true apple.
Pin AppLe.—A local apple of good repute. ‘The original tree
at Much Cowarne has an iron pin driven through it, to prevent a
split from spreading—hence its name. It is a round, green and
yellow apple, late in season, and makes a very good cider without
other varieties.
Poor Man’s Prorit.—A small, striped Somersetshire apple,
a late variety, which is thought to make very good cider.
CIDER APPLES. 237
POUGHILL GREEN.—A large green Somersetshire apple, which
keeps well. It only finds its way to the cider mill when the crop
is abundant, and the market overstocked.
PounD AppLE.—-A very large apple without sufficiently good
qualities to keep it in the market, and it is used therefore in Devon-
shire and Somersetshire for cider. It quickly fills the cask, but
requires apples of better character to give strength and flavour to
the liquor.
PREECE’S KERNEL.—A large apple, which ripens early and
decays quickly. It has little merit, either on the table, or in the
cider press.
PriceE’s BIrrERSwEET.—A late apple, striped red and green,
rather below middle size. It is thought one of the best apples in
the Froome valley, and makes excellent cider alone, or in mixture.
Puppy Snout.—A middle sized apple of narrow pointed shape.
It is late in season, and of rather doubtful character as a cider fruit.
RAMPING TAURUS.—A recent variety, grown at Fair Oaks
Farm, Castle Morton, Worcestershire. ‘The fruit is large, conical
and angular, greenish white, and bittersweet. It makes “grand
cider” and very strong. This apple has the peculiarity of baking
well, but it will not boil.
RED CLUSTER.—A small red Somersetshire apple, a late
variety, which gives excellent assistance in making cider from mixed
fruit. The tree bears freely.
Rep Must, or Musx.—This is the largest cider apple grown
in Herefordshire, and is therefore seldom used as such. It has a
light thin juice, of the specific gravity 1.064 (Knight), and is not so
much esteemed now as it was formerly.
RED SOLDIER.—“ A very lucky bearer,” and from this, and its
bright colour, it was much sought after a few years since. However,
it only makes a thin, poor cider, and has thus lost its repute. It
should be sold in the market, where a good colour sells anything.
RED STyRE.—A small apple, almost entirely covered with dark
crimson. It is an excellent cider fruit, and highly valued in the
Froome valley, where it is chiefly to be found.
238 CIDER APPLES.
Rep Turk, or BLoopy Turx.—An early, soft, deep red
apple, the colour extending more or less through the flesh. It is a
bad keeper and a poor cider fruit. It, too, should be sold to the
costermonger.
Rep WILpING.—A late apple of middle size. Its juice does
not fine well, and it is only useful to mix with other varieties.
REYNOLD’S CRAB, or RAYNAL’S CRAB.—A yellow fleshed fruit,
with something of the flavour of the Szberzan Crab, The tree grows
toa large size, and bears “ wondertully.” The fruit makes “the
very best cider.”
Rusty Coat.—A Gloucestershire apple of good repute. It is
a small yellow apple, with an orange cheek, specked and marked
with rough russet. It is a late fruit, and thought to make excellent
cider.
Sea Spawn.—A local variety from Dilwyn, very small in size.
The tree bears very freely, and the fruit is thought to add virtue to
mixed fruits.
SHEEPS SNOUT, or SHEEPS NosE.—A light, green, bitter sweet
apple, largely grown in Somersetshire, Gloucestershire, and Worces-
tershire. It is of medium size, and of a somewhat narrow, oblong
shape, with sharp angles. It is valued as a cider fruit, and cooks
well when in season.
SIBERIAN BITTER SwWEET.—A very handsome, small, globular
fruit, of golden colour, with a red cheek, growing in clusters. It is
a seedling of Mr. Thomas Andrew Knight’s, produced from a seed
of the Yellow Siberian Crad fertilized with the pollen of the Golden
Harvey. The juice is sweet, without acidity, with the high specific
gravity of 1.091. It has failed, however, as a cider apple, but is
very useful for making preserve, or jelly.
SIBERIAN Harvey.—Another seedling of Mr. Knight’s, from
the same parentage as the last named apple, and its juice has the
same high specific gravity 1‘og1. It first fruited in 1807, when it
obtained the annual premium of the Herefordshire Agricultural
Society. It is a beautiful fruit, growing in thick clusters.
Mr. Knight thought it would prove to be acider apple of the
highest merit, but it has not gained this character, and is now but
little grown.
CIDER APPLES. 239
SLAcK-My-GIRDLE, or SLACK-MA-GirL.—A striped Somerset-
shire apple of large size. It keeps well, and is usually sold for
culinary purposes, though it often helps to fill the barrel. As a
cider apple, however, it has not much merit.
Sors In WinE.—An apple above middle size, orange red on
the shady side, and very dark red towards the sun. The fruit
has a bloom on the surface. ‘The flesh is also coloured red, more
or less. ‘The tree is large and bears well. It is considered a good
culinary and cider fruit.
STEAD’S KERNEL.—An ovate, conical apple of middle size. It
was raised by Mr. Daniel Stead, of Brierley, near Leominster. It is
a late variety, yellow in colour, with specks and lines of grey russet.
It is a valuable bitter sweet cider apple, with a combined sweetness
and astringency. Its juice has the specific gravity of 1:074 (Knight).
It cooks well during its season.
STYRE, Or SMALL STYRE.—A small red apple of oblong shape,
and yellow flesh. It makes excellent cider. The apples look like
plums on the tree.
SUGAR APPLE, or SUGAR Loar.—A pot, or cider fruit, grown
on every farm in the parish of Ledbury and its neighbourhood. It
sells well in the market, but it ‘helps to make first class cider, and
for this it is always kept by those who know its virtue.”
SuGwas KERNEL.—A local variety grown at Sugwas, near
Hereford, but without any very great merit.
Sussex AppLe,—A Sussex pippin, hard in texture, and covered
with brown russet. It has a rough, harsh taste, and is a good cider
apple. ‘The tree is not “lucky” in bearing.
SWEET RENNET, or REINETTE.—A green Somersetshire apple,
of middle size. It is an early variety, and bears well, but has not
sufficient character to make good cider by itself.
TANKERTON.—An apple of full middle size, white, with a
pink cheek. The tree grows thick in the wood, and bears well.
It is a mid-season apple, cooks well, and makes a fair cider.
TEN COMMANDMENTS.—A deep red, rather conical apple, with
ribs, becoming very prominent near the eye. The flesh is white,
stained here and there with red. When cut across, it shows ten
240 CIDER APPLES.
red spots around the core, and hence gets its name. The tree
bears well, and the fruit is thought to make good cider.
TRACE APPLE, or TRACED HEREFORD (formerly called
Norman).—A Herefordshire seedling, which bears freely, and
keeps well, but which is without any very special merit as a cider
apple.
TREMLET?T’S BiTTER.—A Devonshire bittersweet apple, above
middle size, and highly esteemed as a cider apple.
Turx’s Cap.—A large orange yellow apple, sprinkled with
grey dots. It has an acid, astringent taste. It is usually sold for
culinary purposes, but often finds its way to the cider mill.
UNDERLEAF (HEREFORDSHIRE).—A green middle sized apple
that may serve for table or cider fruit. ‘The tree is large, the wood
grows thickly, and the leaves conceal the fruit, and thus it gets its
name. It is a good keeping apple, and usually finds its way to the
market, but is nevertheless considered also a very good cider apple.
WELL BELoveD.—A large handsome second early apple,
which sells well in the market as pot fruit. It bakes well, but as a
cider fruit it has not much merit.
WHITE GRAPES, or WHITE CLUSTER.—A small, white Somer-
setshire apple. The tree bears profusely and is therefore a good
cask filler, which is its chief merit.
Wuite Must, or Musk. A small fruit of a pale straw colour.
The gathered fruit quickly becomes unctuous to the feel and has a
peculiar ether like smell. Its flesh is so soft that the least touch
bruises it. It makes a thin, pleasant, cooling drink for the hop
pickers. » It will also cook well.
WintTER Poot.—A large oblong apple, which may be used
for either table, or cider fruit, but is not of high quality in either
case. The tree moreover is a bad bearer.
WITHINGTON RED, or REDSTREAK.—A pretty apple, rather
below the middle size. The tree bears well, but the fruit has no
very special merit as a cider apple.
Woopcock.—-A very old variety mentioned by Phillips, and
figured by Mr. Knight in the “ Pomona Herefordensis.” It was
CIDER APPLES. 241
formerly held in great esteem and its juice had the specific gravity
of 1°073, but it has disappeared from our orchards of late years,
and the fruit exhibited at the apple shows has not been true to
character.
WoopseELL.-—An old variety of high repute. It is still grown
at Much Marcle, and here and there in the South Eastern side of
the county. Its cider, in a fine season, is said to be “as good as
- Foxwhelp.” It is certainly a valuable variety, and one that merits
more extensive cultivation.
YELLOW StyRE.—This is a very excellent cider fruit. It is
grown more in West Worcestershire, at Bushley, Chaseley, Upton,
&c., than in Herefordshire. The trees that yet remain are very old,
and young ones have not been grafted. It well deserves further
propagation,
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GENERAL
PAGE
Acetic Fermentation... on 53
Agricultural Return of British
Orcharding ... : sive 73
Alcohol in Cider and ae ae 64
Alford, or Sweet Alford Apple... 225
American Blight ... Roo ee 34
Amphlett’s Favourite Apple .. 226
Ansell, or Ancell Apple... w. , 226
ANTIFERMENTS ~~... ae 68
Analysis of Apple ee 0 48
—— Apple and Pear Trees 16
—— Credenhill Soil aa 11
— — Fruit Sugar ... sigs 49
—-——— Norman Apples ... 90
APPLE CONGRESS AT ROUEN... 28
Apple Heaps bt ae sag 40
Apple Mill.. Boe oa tae 42
Apple Trees, ‘Life ‘Ole AS 25
Apples, Norman, introduced 1884 89
Apples, Old Varieties... ae 23
New Varieties ... ae 26
ARGILE GrIsE Apple... sae iLL
ARLINGHAM SquasH Pear coe, ALTE
AyiTON Rep Pear ee sco ate)
BaRLAND, or Bareland PEAR 180
Bastarp FoxwHeELP Apple _... 92
Bastard Rough Coat Apple... 226
Baylis’ Kernel Apple _... ie 1226
Beale, Dr. ... a As ise 6
B&éDAN-DES-PARTS Apple = 93
Bell, or Bell Norman Apple ... 129
Belle Orchard Seedling Apple... 226
Bennett Apple... re 226
Best Bache, or Bache’s eel
Apple .. ee ee ee 226
Bitter Jersey Apple bs ee eB
Bitter Scale Apple ah ae, 226
Black Bud Apple... a w. 226
INDEX.
Black-eyed Pippin
Brack FoxwHetpr Apple
Buack HerErorp Apple
Black Horse Pear...
Brack HurrcaP Pear
Black Kingston Apple ...
Black Norman Apple
Black Wilding Apple
BuakENEY Rep Pear
Bloody Turk Apple
Bosbury Pear
Bosbury Scarlet Pear
Bottle Stopper Apple
Bramtor Apple
Bran Rose Apple
Bridge Pippin
Bristol Crab
Broad-eyed Pippin
Broad-leaved Hereford Rute!
Broad Tail Apple...
Bromesberrow Crab
Bromizy Apple
Brownseys Apple...
Brown Huffcap Pear
Brown Snout Apple
BUDDING AND GRAFTING
Bull’s Eye Apple...
Burr Pear...
Cabbage Apple
Cadbury Apple
Candid Heart Apple
CANKER OF APPLE TREES
Canon Apple :
Canon Bittersweet ‘opie
Captain Nurse Apple, or Cap-
tain’s Kernel... A.
Carrion Apple
CATALOGUE oF (ROUEN) poo
101
90
244
Chaxhill Red Apple
CHASELEY GREEN Pear ...
CHEATBOY Pear
CHEMICAL ANALYSIS of
Apple and Pear Juice
————— Appleand Pear Trees
Credenhill Soil
——— Fruit Sugar ...
CuHERRY HerEFrorD Apple
CHERRY PEARMAIN Apple
Chibble’s Wilding Apple
Chisel Jersey Apple
Cider Apples, Old Varieties
— Modern Varieties
Cider Brandy Apple
Cider Making
Cider and Perry Greta:
Commercial Value of
in Bottle or Cask...
Preservation of
Cider Merchants ... bes
Ciper Lapy’s Fincer Apple ..
Cider preferred by Kings
Claret Wine Apple
CoccaGEE Apple ...
Coleing Apple bee
CoMMERCIAL ASPECT OF Wha
ARDS
Cook’s Kernel
Corry Pear
Corn Apple
CowaARNE RED Apple
CULTIVATION OF OLD APPLES...
Cummy Apple 5
Darbin Red Streak els
De BovureEvittE Apple ...
Dean’s Apple
Deterioration of Gora
Devonshire Red Streak Apple...
Royal Wilding
DIFFICULTIES OF FERMENTATION
District C1ipER FACTORIES
Duffiin Apple Sa
Dunn’s Beloved Apple ...
DuRaTION OF APPLE VARIETIES
PAGE
228
187
189
48
16
11
49
INDEX—continued.
Dymock Rep Apple
Pear
EGGLeton Styre Apple
English Cider and Perry Orchards
Essex Kernel Apple
Estimation of Sugar by Denken
Excels Apple :
Farmer Hearland’s Awple
Fawkes’ Kernel Apple ...
FERMENTATION, Acetic ... é
—-— Active, Dilatory,
or Persistent’...
—— Cleanliness in ...
Insensible
———————— Pastreur’s THE-
ory of
—_——— Practice of
—————__—— Process of
———_——— Process of Ameri-
can ae
Process of French
——_——-—— Process of Jersey
& Channel Islands
—————— Putrid
-———— Viscous ...
Fillets, or Violets Apples
Fining Cider or Perry
Forest Pear
Forest StYRE Apple
Fox Kernel Apple
Foxley Apple
FoxwHELp Apple...
Foxwhelp recultivated ...
FREQUIN AUDIGVRE Apple
Friar Apple
Fruit Management
Gathering ...
Grinding ...
— Heaping
In Mill
Fruit Tree Acreage
Fruit Tree Enemies
Fungus Growths ...
Fungus Yeast Plants
GARTER APPLE as
GENNET Moye Apple ..,
231
223
114
231
231
116
26
121
231
37
38
44
40
42
73
32
35
51
122
124
INDEX—continued.
Gin Pear
Golden Beiemneck Anvie
Golden Moyle Apple
Goose Apple oe
GRAFTING AND BUDDING
Granville Apple ...
Greasy Apple a
Green Squash Pear of Byala
Green Styre Apple
GREEN WILDING Apple ...
Grittleton Red Apple
— Yellow Apple
Guinea Apple
HaAGLOE CRAB
Hall Door Apple ...
Hanburies Kernel... ate
Hanpbsome HEREFORD (or Nor-
man)
Hangdown, or Horner Asal ae
Hardbearer Apple
Hartpury Green Pear
Harvest Apple
Hatcher Apple
Hellen’s Kernel
Heming Apple a
Herefordshire Norman Apples...
History oF CIDER AND PERRY
ORCHARDS
Hitterly Apple
Hogshead Apple ...
Hollow-eyed Pippin
Houmer, or Holmore PEAR
Home Fruit Markets
Honeycombe Apple
Hybridization of Fruits...
Insect Blights Fe
Irchinfield Red Streak near ne
Izard’s Kernel
Jersey Chisel Apple
Jersey Flenier Apple
JOEBY, or Joby CRAB
Jones’ Kernel Apple
Kempley Red Apple
Killboy’s Apple
Kineston Brack Apple
Knight, Mr. Thomas Andrew ..,
Knock Down Pear
Knotted Hereford Apple
Kyorrep KEernet
La Belle Normande ‘
Langworthy’sSourNatural ‘Apple
——- Sweet Natural
Apple ..,
Le Cidre
Lichens and Mosses
Local Perry Pears 5a
LonGLanp, or Longden PEar ...
Long Stalk Pear ...
Lopen Never Blight
Lord Scudamore’s Crab ...
Lumberskull Pear
Maggie Apple
Malic Acid...
Malvern, or Malvern Hil Bee
Marrow Bone Apple
Maundy Apple
Maurice’s Pippin...
MEDAILLE D’OR Apple
MicHELIn Apple ...
Mildew
Mistletoe
Monkton Apple ee
Morgan’s Sweet Apple ...
Morris Apple
Moorcrorrt PEAR
Mosses and Lichens
Mucilage in Juice
Munn’s Rep Apple
Murdy Apple
Natural Pocket Apple
Netherton Late Blower Avplen.
— Nonsuch Apple
NEWBRIDGE PEAR
New Bromley Apple
Never Blight Apple
New Merapow PEAR a
NorMAN CIDER APPLES, intro-
duced ... ;
Northwood Bitter adcb: oats
Nurse’s Kernel
Oaken Pin Apple...
Oatlas, or Oatley Apple...
235
235
235
235
196
235
235
198
88
235
228
235
236
246
Old Bromley Apple :
Old Germain, or Jarman rene
Old Red Sandstone Soil...
Old varieties of Orchard Vintage
fruits
OLDFIELD PEAR
Olive Apple
Orange Pippin aes
ORCHARD AND ITS PRODUCTS
Orchard—Aspect and Site
Authorities
—---—— Brandy .. ae
— Budding he Grafting
Commercial Aspect of
—— Culture ... ;
Encouragement of
——— Manure...
Planting...
Pruning ...
—— Prospects
-———- Renovation of ...
Seedlings
— Soil ae
——— Surface and ines
Trees, and Varieties of
Otley Apple
PARSONAGE PEAR..
PASTEUR’S Tanne OF Fan:
MENTATION
Pawsan Apple
Perry, First made
Perry, Manufacture of ...
Phillips’ Maundy Apple...
Pin Apple ..
Pine Pear ..
Pint Pear ...
Pomage
POMOLOGICAL
RoveEn .. ;
Poor Man’s Profit poe
Poughill Green Apple
Pound Apple
Pot Fruit ;
Practice of Rot icntaion
Preece’s Kernel
Price’s Bittersweet Arapie
CONGRESS AT
237
237
INDEX— continued.
Prizes at Rouen Congress
Process of FERMENTATION
Puppy Snout Apple
Putrid Fermentation
Pym Square Apple
Ramping Taurus Apple...
Rep Bup Apple ...
Red Cluster Apple
Rep FoxwHeEtp APPLE...
Red Must, or Musk Apple
Rep, or Red Horse, PEAR
Rep Hererorp Apple ...
Red Norman Apple
RED Roya Apple
Red Soldier Apple
Red Spider...
Rep Sprasu Apple
Red Squash Pear .
REDSTREAK Apple
Red Strake of King’s Caple
Red Styre Apple ...
Red Turk Apple ...
Red Wilding Apple
REJUVENATED FOXWHELP heoie
RENOVATION OF ORCHARDS
Report on Rouen Congress
Reynold’s or Raynal’s Crab
Rock PEAR
Rouen Catalogue of Fruit for
the Press te
Rovee Bruy&Re Apple ...
Royal Cider
RoyaL WILDING enien
Rust in Orchards ...
Rusty Coat Apple
Sack APPLE
Sack Pear ...
Saccharometer
Salicylic Acid
Sam’s CraB APPLE
Scudamore’s Crab...
Sea Spawn ...- fe
Seedling Apples ...
~ Pears
SKYRME’S KERNEL
Sheep’s Snout Apple
PAGE
57
237
54
138
237
140
237
141
237
206
142
142
144
237
35
145
210
146
146
237
238
238
150
78
87
238
207
90
153
65
154
36
238
156
179
79
69
157
146
238
20
22
159
238
INDEX—continued.
Siberian Bittersweet Apple
Harvey Apple
Slack-my-girdle or Slack-ma-girl
Soil ... :
Sops in Wine Apple
Sow Pear -
Small Styre apuie
SoutH QUEENING Apple
Specific Gravity of Juice
SPREADING REDSTREAK Apple...
or Stanton Squash
Staunton,
Pear
Stead’s Kernel pple
Stony-way Par ...
Sryre, Stire, or Styrom...
Eggleton Apple ...
Forest Apple
—_ White Apple
Witpine Apple ...
STRAWBERRY HEREFORD
Norman)
Sugar, or Sugar Loaf epic
Sugwas Kernel Apple
SULPHUR, as an antiferment
Sussex Apple s
Sweet Rennet, or Reinette Apple
Table Fruit
Tankerton Apple ...
TANNER’S RED Apple
TANNIN
Tartaric Acid
TaynTon, or Tainton, oes
Pear
(late
Tainton, or Taynton, Black
Apple ...
Ten Commandments ents
210
132
239
247
PAGE
Test for good Apple Trees 79
THORN PEAR 212
THURSTON RED Pear 214
Tump Pear 223
Trace, or Traced Novia ete 240
Tremlett’s Bitter Apple... 240
Turk’s Cap Apple 240
Turner’s Barn Pear 224
Underleaf (Herefordshire) ene 240
Upricat Rep Streak Apple ... 168
Value of Herefordshire Orchards 74
Vegetable Blights 36
Violets or Fillets Apples 231
Viscous Fermentation 53
Well-beloved Apple 240
White Cluster Apple 240
White Grapes Apple 240
Wuitr HEREFORD Apple 169
White Horse Pear 216
White Longland Pear 216
Wuitr Must, or Musk Apple} oe
White Norman Apple 169
WHITE Squash Pear 217
WHITE STYRE APPLE a Lie
Witpine Birrersweer Apple... 173
WINNALL’S LONGLAND Pear 219
Winter Pool Apple 240
Withington Red Apple .. 240
Woodcock Apple .. 240
Woodsell Apple 241
YeEtiow Hurrcar Pear .. 221
YELLOW REDSTREAK Apple 174
Yellow Styre Apple 241
YoxKeEIna House Pear 222
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