Science and Practice in Farm Cultivation Part 37

Hagloe Crab-Tart; good for cider.

Pawson-Tart; good for cider.

Redstreak-Sweet; good for cider.

Yellow Styre-Sweet; good for cider.

Hooper's Kernel (A)-Moderately sweet; good for cider.

Hill Barn Kernel (A)-Sweet; good for cider.

Ribston Pippin (A)-Sweet; good for table and keeping.

Golden Harvey (A)-Sweet; good for table and for cider.

Siberian Harvey-Sweet; good for cider.

Farewell Blossom-Tart and bitter; large bearer.

Upright French-Bitter sweet; large bearer.

Black or Red French-Bitter sweet.

Knotted Kernel-Tart.

Leather Apple-Hardly any taste.

Ironsides (A)-Hardly any taste; good for keeping.

Cats'-heads (A)-Sweet; good for cider.

Pigs'-eyes-Sweet.

Downton Pippin (A)-Sweet; table and eating.

Codlings (A)-Sweet; good as boilers and for cider.

May Blooms (A)-Sweet; good for cider, boiling, and keeping.

Rough Coat (A)-Dry and sweet; good keepers.

Brandy Apple (A)-Very sweet; makes strong cider.

Cowarne Quinin (A) Sweet; good for cider.

Blenheim Orange (A)-Very sweet; good for table.

Golden Pippin (A)-Very sweet; good for table.

Old Pearmain (A)-Very sweet; good for table.

Brown Crests-Very sweet.

Under Leaves-Sweet; large bearer.

Red Kernel-Sweet; good for cider.

Reynolds's Kernel (A)-Sweet; large pot-fruit.

Newland Kernel-Bitter sweet; good for cider.

Jackson's Kernel-Tart.

Sam's Crab-Tart.

Bridgewater Pippin (A)-Sweet.

Spice Apple (A)-Sweet.

White Beach-Bitter sweet; good for cider.

Handsome Mandy-Bitter sweet; good for cider.

Golden Rennet (A)-Sweet.

Pine Apple-Moderately tart; wood cankers.

Stoke Pippin (A)-Sweet; good bearers; pot-fruit and for cider; and numerous others.

_From Prize Essay on Orchards, by Clement Cadle, from the Journal of the Royal Society._

The next list is taken from Scott's Descriptive Catalogue, by way of contrast and comparison with the above, as it is more particularly adapted to Devon, Somerset, and Dorset.

LIST II. CIDER APPLES.

The following is a list of some of the best Cider fruit, cultivated in the best Cider counties throughout England.

167. Best Bache, spec. grav. 1073. A Herefordshire fruit of great excellence.

168. Bringewood, a good cider fruit.

169. Bovey Redstreak.

170. Cadbury, supposed to be the same as Royal Somerset.

171. Coccagee, a splendid cider fruit of first-rate excellence.

172. Cowrane, red, spec. grav. 1069; an excellent sort.

173. Devonshire Redstreak.

37. Devonshire Quarrenden, a valuable hardy fruit; well known.

35. Downton Pippin, a most prolific and valuable cider fruit.

174. Forest Styre, spec. grav. 1076 to 1081, esteemed fruit.

175. Foxley, spec. grav. 1080, hardy and a great bearer, excellent cider fruit.

176. Fox Whelp, spec. grav. 1076 to 1080, a celebrated cider fruit of the richest kind.

54. Golden Harvey, spec. grav. 1085, a first-rate cider fruit. No orchard should be without this.

177. Haglo Crab, spec. grav. 1081.

178. Jersey, early, very fine cider fruit.

179. Jersey, late, a great bearer, and excellent; one of the best.

77. Isle of Wight Pippin, spec. gray. 1074, a fine cider fruit of great excellence.

180. Kingston Black, first-rate cider fruit of first-rate excellence.

97. Minchal Crab, a very fine fruit.

181. Red Must, very large, yielding a fine cider from heavy soils.

182. Red Streak, spec. grav. 1079, one of the best cider apples.

183. Siberian Bitter Sweet, spec. grav. 1091.

184. Sops in Wine.

185. Tom Potter or Tom Put, a fine fruit.

Besides the above, many other choice sorts make splendid Cider.

Pears for perry differ in one respect from apples, in that, though the best and purest perry is made from only one sort of fruit, and that generally from fruit utterly unfit for any other purpose. Pears, as has been stated, delight in a lighter soil than that which is suitable for apples, and the trees have the advantage of growing so tall that even cereal cultivation is possible under them. It is, therefore, curious to note how scarcely any perry pears are grown in the west of England, unless we view Gloucester as a western county. Though Somerset and Dorset are particularly adapted for the pear, there are many places where its culture is never attempted; we would mention the district of sandy loam around Sherborne, Dorset, as one well adapted for the growth of perry, but where it is nevertheless almost unknown.

It may be noted that although good cider-even the best-can be made from dessert and culinary fruit, yet dessert pears are not well adapted for perry, as their produce is usually watery, and does not fine well.

CHAPTER XLIX.

ON FRUIT-GATHERING, ETC.

In making cider and perry there are several important matters to be taken into consideration, as upon the due observance of these success will mainly depend. These are-

The selection, gathering, and storing of the fruit.

The grinding of the fruit, and storage of the drink.

The after-management, keeping, fining, &c. &c.

Orchard fruit is economized chiefly in the three following methods:-

1. Cooking Apples-used for culinary purposes.