Page:Willich, A. F. M. - The Domestic Encyclopædia (Vol. 1, 1802).djvu/110

86&#93; 86] APP APP juice. It would be superfluous to add any other suggestions, respect- ing the treatment and cure cf tiiis troublesome complaint, which, in the present times of frugality, can- not fail to rind its own remedy; The appetite for certain whimsi- cal dishes, peculiar to females in particular states of the body, be- longs to the articles, Gileen-Sick- ness and Pkegxaxcy. APPLE -TREE, the common, or Pyrus malus, L. is too well known in this country, to require a ite description. It frequently grows to die height of twenty or thirty feet, and produces a consi- derable variety of fruit. Botanists are of opinion, that the wilding, or crab -apple of the woods and hedges, is the original kind, from the seeds of which the apple now cultivated was first obtained. The yarieties of this species are multiplied to some hundreds, in different places, all having been first accidentally procured from the seed or kernels of the fruit, and then increased by grafting upon crabs, or any kind of apple-stocks. Notwithstanding the numerous . not above fort}', or fifty, are reared in the nursery. Tluir fruit ■arrives at full growth in succt order, from July to the end of October, but comes to maturity only after gathering ; and several of the winter kinds, may be pre- served for many months. Apples serve as excellent fruit for the - essert, the kitchen, and for making cyder. The following, which are most esteemed for eat- ing, are ranged according to the successive order in which they ripen : the white juncat'.ng, marga- ret apple, summer pearmain, sum- mer queening, embroidered apple, n rennet, summer white cal- ville, summer red calville, silver pippen, aromatic pippen, la rchietlc grise, la haute bonte, royal russet- ing, V.'heeler's russet, Sharps rus- set, die spine apple, golden pippen, nonpareil, and p mme d'opi. Those for culinary use, are, the codling, summer marvgold, summer red pearmain, Holland pippen, Kentish
 * n, courpendu, Loan's pear-

main, die French rennet, French pippen, royal russet, monstrous rennet, winter pearmain, pome vio- le'te, Spencer's pippen, the stone pippen, and oaken pippen. Those most esteemed for making cyder, are, die Devonshire royal wilding, red-streak apple, whitsour, Here- fordshire under-leaf, John-apple, or deux ames, everlasting hanger, and gennet moyle. Among all the fruit growing in this country, says a celebrated bo- tanical writer, apples justly deserve die preference. In raising these useful trees for orchards, or fields, whether for cyder or baking, the wild crab-kernels are the most suitable, as they yield hardy stocks, which are better able to endure cold and coarse lands, take firmer root, and produce larger trees. Where these seeds cannot be cpn- auy procured, the kernels of common apples may be substituted, especially witii a view of ingrafting them. Although the former do not bring fordi trees bearing die same kind of apples, yet they thrive with- out grafting, and their hard fruit may, notwithstanding its astringent and acid properties, be advantage- ously converted into cyder, Culture. — The method of propa-i gating die cyder fruit-trees in reford shire, is by grafting. Very large, and even old trees, may be grafted, so as to bear fine heads of otiier sorts 3 and tiius they will produce