APPLES. This well known fruit has been much improved by cultivation from its original wild state, which is still seen in the crab apple. This is a small, almost uneatable, acid fruit, and yet it is the parent of the almost innumerable varieties now used in such various ways, in cooking, in preserving, in making jellies and in desserts, as well as for making cider and vinegar—(which see) The different varieties vary in taste and appearance, and also in their time of ripening. The Harvest or June apple, a small, yel low sweetish apple, is the first to make its appearance, ushering in what are commonly called the summer apples. Of these the lead ing varieties are the Highglow, a very handsome, fine-flavored apple, the Sourbough and the Gravenstine. These are followed by the Fall apples, the best of which are the Maiden Blush, the Belle flower, the Holland Pippin, of which there are several sub varie ties, the -hall Pippin and the Strawberry Pippin. Of these, the first two are generally the most popular. Of the winter apples, the leading varieties are the Greening, the Baldwin, the North ern Spy, Spitzenberg, Seek-no-further, Gill Flower, or Sheeps-nose, the Swaar and the Russet. Of the Greenings, more are sold than
of any other winter apple, it being the general family apple, used alike for eating, cooking and preserving. The Baldwins are a comparatively inferior apple, of a dry, insipid flavor, but they are largely bought because they ale a sound, good looking apple, fre quently presenting a better appearance than really superior ap ples. The Northern Spy and Spitzenberg are very finely flavored and are two of the best of our winter apples for eating purposes. The Gill Flower, commonly called the Sheeps-nose, from its pecu liar pointed shape, has a pleasant, sweetish flavor. The Russet is the latest corner and the hardiest of our apples and is usually kept till the other varieties are beginning to disappear. The _Newtown or Golden Pippin is now raised chiefly for export to Europe, where it is much esteemed.