Apple-trees are all produced in an artificial manner, by a process termed grafting. This is performed by inserting young shoots of such trees as bear valuable fruit, on stocks that have been raised from the seeds of crabs. Thus the shoot of an apple-tree, inserted into a crab stock, occasions the crab-tree, from that time, to produce apples of nearly the same kind and quality with those of the tree from which the shoot was taken. Other stocks might be used, but those of the crab are considered the best. The same process is adopted in the propagation of nearly every kind of fruit-tree; since, by experience, it has been ascertained that such as are produced from seed all partake of the nature of wild fruits, and have little resemblance to the fruit from which they spring.
There are several kinds of apples, and the varieties are every day increasing, through the attention that is paid, by different individuals, to the culture of this valuable fruit. Those best known as eating apples are the American apple called Newtown pippin, the non-pareil, golden pippin, ribstone pippin, golden rennet, and lemon pippin; for the kitchen, the codlin and russet; and for cider, the golden pippin, coccagee, and red streak. Of these the non-pareil and golden pippin, from some unaccountable causes, are beginning to fail; the trees of late production not affording fruit of excellence equal to what has formerly been produced in this country.
It would be impossible in this place to enumerate all the uses of apples. They are employed in culinary preparations of several kinds, particularly in puddings and pies: they are a constant article in desserts; and are dried, baked, and made into jelly and marmalade. But by far the most important application of them is for the making of cider. The mode in which this is done in Herefordshire is very simple. After the apples have been gathered, they are sorted according to their different degrees of ripeness, and laid together, for a little while, to heat, by which those which are not perfectly ripe are greatly improved in flavour. The fruit is then ground in a mill, till even the kernels and rind are well bruised. It is allowed to stand, for a day or two, exposed in a large open vessel; after which it is pressed between several hair cloths. The liquor that issues from it is received into a vat, to be fermented; it is subsequently removed into casks till it becomes fine; it is then racked off into other vessels, leaving the lees behind. As soon as the fermentation has ceased, the casks are filled up with other cider, and the bung-holes are closed.
Cider is a more acid liquor than perry, and, generally speaking, is a wholesome and pleasant drink during the heats of summer; but the harsher kinds, or those which are prepared in leaden vessels, if freely drunk, are the cause of colics and other painful complaints. By distillation from cider an ardent spirit may be obtained. This has an unpleasant flavour, of which, however, it may be deprived by a certain process with charcoal. By boiling the fresh juice of apples, and afterwards fermenting it, a wine may be made, which, when three or four years old, is said to acquire both the colour and flavour of Rhenish wine.
163. The QUINCE is a somewhat pear-shaped fruit, which is supposed to have been originally imported into this country from the island of Crete.
The quince-tree (Pyrus cydonia), is low and bushy. Its leaves are oval, entire, and whitish beneath. The flowers are large, of pale red or white colour, and do not grow in bunches, but each on a separate stalk.
Though quinces have an austere taste, and are not eatable when raw, they lose a considerable portion of their harshness if prepared in any manner by heat; and, when mixed with other fruit in cookery, they communicate a very pleasant flavour. Hence it is that they are often mixed with apples in pies. Quinces are also boiled and eaten with sugar; made into marmalade, and preserved in syrup either whole or in halves. The juice of quinces, boiled with sugar, was formerly used as a medicine, but of late years it has been nearly discontinued. A proportion of one quart of the juice, mixed with a pound of sugar, and fermented, yields a delicious wine. On the Continent, a celebrated liqueur is prepared from this juice, in combination with sugar and brandy. A mucilage of the seeds is kept by apothecaries, and used in medicine, as more pleasant, but it is not so efficacious, as that of the simple gums.
Quince-trees grow wild on the banks of the Danube, but, with much less luxuriance than in a state of cultivation.
POLYGYNIA.
164. The HUNDRED LEAVED, or COMMON GARDEN ROSE (Rosa centifolia), is a shrub too well known to need any description.