Os, An Appendix concerning Fruit-Trees, &c. 6^

Peculiarly hardy, but not so proper for a cold and late-bcaring Cli-mate, -it being not ripe in hot Land till the end of Autumn, nor fit tobe ground for Cider till Christmas, lying so long in Heaps and Prepa-ration.

It is in the fame Shire that they likewise much esteem of the whiteand red Musi-Apple, the sweetest as well as sowrest Pippin, and theUarvy-.Apple, which (being boil’d) some prefer to the very best ofall Ciders ; though from any Experience we have yet seen, we cannotrecommend it, and it will want more particular and infallible HirePti*before we can be reconciled to the Adventure, which we have ob-served so frequently to miscarry.

But about London, and the more Southern TraPfs, the Tippin, andespecially the Golden, is esteemed for the making of the most delicious°f that Liquor, most wholfome, and most restorative; and indeed itma y (in my poor Judgment) challenge those Terse Pi ions with yerygood Reason.

By others the Tearmain alone is thought to come in Competitionwith the best; but, fay they, the Cider is for the most part found ofthe weakest, unless encourag’d with some agreeable Tipp'tn to inspiritit; whereas this is to be taken according to the Constitution of theFruit ; for even Pippins do differ as much from Pippins in Taste and1-iquor, as the Kind. and the Soil dispose them; nay, though of thefame Species ; so as the Cider of the Tearmain (though likewise verydifferent) does not seldom exceed it in that Briskness which others at-tribute to the Pippin, which is for the most part more smooth, and lesspoinant : I conceive a good way of extracting the Spirits of theseFruits, might prove a likely Criterion to ground our Judgments onin all these Niceties; whilst by the way, we may note, that of all Ap-ples that bear one general Name, the Pippin seems the most to differ,and the Cider from the genuine Cider-Fruit, keeps nearest to thefame Strength and Relish.

Some commend the Fox-whelp ; and the Gennet-moyle was oncepreferrd to the very Redjlrake, and before the Bromsbury-Crab ; butUpon more mature Consideration, the very Criticks themselves nowrecant, as being too effeminate and soft for a judicious Palate.

The Red-jlrake then amongst these accurate Tasters hath obtained the See Apior.absolute preeminence of all other Cider-fruit, especially in Hereford- +5- 37-Poire, as being the richest and most vinous Liquor, and now with theutore earnestness commended to our Practice, for its celerity in becom-ing an Orchard , being ordinarily as full of Fruit at ten Years growthas other Trees are at twenty; the Pippin or Pear-main at thirty:

And lastly, from that no contemptible Quality, that though theSmiles of it entice even on the Tree, as being indeed better than most<rther Table-fruits whilst hanging, yet it needs no Priapus for Prote-^°r, since (as beautiful as his) it has no such Temptation to thetill it be either baked, or converted into Cider. The lame maybe affirmed also of the Bromsbury-Crab, Bear land Pear, and many^her Wildings, who are no less at their Self defence ; yet the Gennet-Woyle at due Maturity, has both a gentle, and agreeable Reliffi • their^agreeablenefs to the Palate (as elsewhere noted) proceeding onlySeparation the Juice makes from the Pulp^ which evenwhich ?.f do remed y b y contu f m S them on their lharpned Elbows;fonJV lf ^roughly weigh’d) stems to dispute, if not overthrow *me hypotheses of Fermentation.

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