and the preparations of alcohol. They abate thirst, and boiled or roasted, says Loudon, " they fortify a weak stomach, and are excellent in dysentery, and equally efficacious in putrid and malignant fevers, with the juice of lemons and currants. Scopoli recovered from a weakness of the stomach and indigestion by using them." Dr Willich has also informed us (Dom. Ency.) that, "In diseases of the breast, such as catarrhs, coughs, consumptions, &c. in their roasted, boiled, or stewed state, they are of considerable service. They may also be usefully employed in decoctions, which, if drank plentifully, tend to abate febrile heat, as well as to relieve strictures in pectoral complaints." The usual modes of cooking, or preparation for common use, are too well known to need describing.

"Deduit of Mazeres [Philips] has found that one third of apple pulp, baked with two thirds of flour, having been properly fermented with yeast for twelve hours, makes very excellent bread, full of eyes, and extremely palatable. In perfumery, the pulp beat up with lard forms pomatum. And Bosc observes, that the prolonged stratification of apples with elder flowers in a close vessel, gives the former an odor of musk, extremely agreeable. An excellent jelly is thus prepared from them. They are pared, quartered, and the core removed, and put in a closely covered pot, without water, in an oven, or over a fire. When well stewed, the juice is to be squeezed through a cloth, a little white of an egg is added, and then sugar; and lastly it is skimmed, and by boiling reduced to a proper consistence.

Apples are preserved for winter use, by being quartered, and boiled in the unfermented juice of the apple, which has been concentrated by long boiling; but for this purpose the boiling syrup of the sugar cane or molasses is preferred; in some cases it is more economical. Apples are also preserved by drying; first, being pared by machinery constructed for this purpose, and quartered; they are dried either in the sun, or in ovens; in this state they may be long preserved, and form a valuable article for domestic use, for sea stores, or for exportation.

Mr Knight in his treatise on the apple and the pear has informed us, that the juice of both these fruits may be used advantageously on long voyages. He has often reduced it by boiling to the consistence of weak jelly; and in this way, although intentionally exposed to the atmosphere of differ

ent temperatures, he has preserved it for several years without the slightest change. In this concentrated state it has been supposed that a few pounds added to a hogshead of water might form a good liquor, similar to perry or cider. It might also, as he supposes, answer as a substitute for the rob of lemons and oranges, and at much less expense.

The late Hon. Timothy Pickering has related the account of the efficacy of sweet apples in the cure of a sick horse it is also stated that horses, cattle, and swine fatten in a remarkably short space of time when fed on sweet apples. It is true, cattle may have been injured by breaking into orchards and devouring at once an inordinate quantity of the forbidden fruit: but this is equally true, when they have broken into cornfields; yet neither are injurious when used as regular food. And it is thought by many that the earliest fruit, the windfalls, may be more profitably consumed by permitting cattle and swine regularly to range the orchards, than by being gathered for the purposes of distillation.

The unfermented juice of sweet apples is sometimes, by boiling, converted into molasses, in those places where this article is not easily obtained. But for the manufacture of molasses it is not altogether improbable that the potato, from some late experiments, may offer in future a much more profitable resource.

VARIETIES.

The varieties of apples are described in three classes. CLASS I.Varieties in cultivation in the United States. CLASS II. Select Foreign Varieties deserving trial with us.

CLASS III. Select Varieties for Northern Climes.

NOTE. Those described on the authority of Judge Buel of the first class are considered by him as among the best varieties of that country.

*AMERICAN SUMMER PEARMAIN. Mr Manning. The tree bears abundantly. The fruit is of medium size, oblong; of a bright red, streaked and blotched with. deeper red next the sun; occasionally a fine yellow ground is visible; the flesh very tender, very juicy, fine flavored, and excellent either for the dessert or for cooking. It ripens the middle of August, and is highly deserving of cultivation.

BEAU. Judge Buel.

"Fruit three inches in diameter, two and one fourth deep. Eye in a regular and shallow cavity. Stalk short, not projecting beyond the base. Skin yellowish green, with a faint blush on the sun side, and dotted with white. Flesh white and crisp. Juice abundant and agreeably acid. A fine dessert and culinary fruit from end of Aug. to Oct." *BENONI.

Medium sized, of a fine red color, flavor subacid and good. One of the best apples of the season, ripening the last of July. A native, introduced to notice by Mr E. M. Richards, of Dedham.

CORSE'S FAVORITE. Corse.

Lately originated near Montreal of extraordinary flavor, as represented by Mr Corse; it there ripens successively from August to October.

*EARLY SWEET BOUGH.

The size varies from medium to large; the form is oblong; the skin smooth, of a pale yellow color; the stalk is short; the flesh is white, tender, juicy, sweet and excellent. One of the very best dessert apples of its season, which is early in August.

*EARLY HARVEST.

PRINCE FRENCH REINNETTE,}

of Coxe.

The tree is of medium vigor; not very productive. At Salem this variety begins to show evident symptoms of decay. A fruit above the medium size; globular, depressed; of a pale yellow color; the flesh white, juicy, tender, rather acid, but pleasant. Last of July. It is good for cooking.

EARLY RED JUNEATING.

EARLY RED MARGARET,
EARLY STRIPED JUNEATING,
EVE APPLE, of the Irish,

According to the Pom. Mag. and

Lind.

This is not the American variety of the same name. The fruit is rather small; rather oblong; greenish yellow in the shade, of a deep red color with streaks next the sun; the flesh is white, juicy, pleasantly acid. The last of July. *MAIDEN'S BLUSH.

HAWTHORNDEN, according to some.

Fine specimens of this excellent fruit have been exhibited by John Mackay, Esq. of Boston, raised on his farm in Weston, and the premium of the Massachusetts Horticultural Society was awarded to him on this fruit in 1833. The fruit is very large and beautiful; flattened; the skin smooth, of a yellow color in the shade, finely contrasted with fine red next the sun; the flesh white, tender and sprightly; remarkably light; fine for the table or for cooking. The tree bears certainly and abundantly. Mr Coxe informs us that it is eminently qualified for drying and is a very popular apple in the Philadelphia market. August to October.

*PORTER.

The tree is of upright growth, of medium vigor; a good bearer. The fruit above the medium size, oblong, light yellow, with a pale blush next the sun. Its flavor sprightly and pleasant. A popular fruit in the Boston market. This native fruit originated at Sherburne, Mass. on the grounds of the Rev. Samuel Porter.

*PUMPKIN SWEETING, of New England.

The tree grows vigorous and upright-the leaves very large. The fruit is very large, round, flattened, of a yel

low russet color; the flesh very sweet and excellent. It ripens from August to October.

*RED ASTRACAN.

The leaves are long, these and the wood are of a purple color. An eminently beautiful and very early apple of medium size, nearly globular, of a rich crimson color covered with fine bloom. The flesh is white, crisp, and juicy, of agreeable flavor. A new Russian fruit, which proves fine with us.

RED QUARRENDON.

Medium sized, globular or flattened; of a deep red color, approaching to purple, of a sprightly, pleasant and peculiar flavor. A foreign fine fruit. It is productive at the late Gov. Gore's. Aug. to Nov.

SAINT LAWRENCE. Corse.

So

"A large, beautiful, and excellent fruit, ripening in September." It lately originated near Montreal, where the fruit sells readily for from fifty to sixty cents a dozen. says Mr Corse, who has lately forwarded the scions. SAPSON. S. H. S., Esq.

SAPSONVINE.

The fruit is of medium size; of a bright red color, deeply stained in its flesh, which is very juicy and pleasant. A very beautiful fruit, an abundant bearer, and much esteemed. Ripe from August to October.

SOPSAVINE.

A very early summer fruit, of medium size; covered with stripes of red on a greenish yellow ground; a pleasant fruit, ripening the last of July. Not very productive.

*SUMMER QUEEN. Coxe. M.

The tree grows vigorous, its branches incline downward; a great and constant bearer. The fruit is one of the most beautiful known, and of the finest quality for the dessert, or for cooking. It is large, contracted at the crown, fine yellow in the shade, striped with red; fine deep red next the sun. The flesh is yellow, rich, sweet, perfumed. It ripens in August.

SUMMER ROSE. Coxe.

A medium sized beautiful fruit, of a round or flattened form; of a bright shining yellow color, streaked or marbled with red; the flesh juicy, sweet, and excellent, either for the dessert or for cooking. Early in August.