Apples are usually grafted on crab stocks but, when you do not want the trees to grow tall and large, it is better to raise stocks from the seed of some Apple not much given to produce large wood. Perhaps the Fall Pippin seed may be as good as any. When you have planted the tree, and when the time comes for shortening the head, cut it off so as to leave only five or six joints or buds.



These will send out shoots, which will become limbs. The tree will be what they call, in England, a dwarf standard; and, of this description are to be all the 70 trees in the garden. As to pruning, see PEACH; for, the pruning of all these dwarf standards is nearly the same.

The sorts of Apples are numerous, and every body knows, pretty well, which are the best. In my garden I should only have six apple trees; and, therefore, they should be of the finest for the season at which they are eaten.

The earliest apple is the Junating, the next the Summer Pearmein. Besides these I would have a Doctor apple, a Fall Pippin, a Newtown Pippin and a Greening.

The quantity would not be very large that six trees would produce; yet it would be considerable, and the quality would be exquisitely fine. I would not suffer too great a number of fruit to remain on the tree; and, I would be bound to have the three last named sorts weighing, on an average, 12 ounces.

I have seen a Fall Pippin that weighed a pound. To preserve apples, in their whole state, observe this, that frost does not much injure them, provided they be kept in total darkness during the frost and until they be used, and provided they be perfectly dry when put away. If put together in large pars, and kept from the frost, they heat, and then they rot; and, those of them that happen not to rot, lose their flavor, become vapid, and are, indeed, good for little.

This is the case with the Newtown Pippins that are sent to England, which are lost by rot, while the remainder are poor tasteless stuff, very little better than the English apples, the far greater part of which are either sour or mawkisli.

The apples thus sent, have every possible disadvantage. They are gathered carelessly; tossed into baskets and tumbled into barrels at once, and without any packing stuff between them; the barrels are flung into and out of wagons; they are rolled along upon pavements; they are put in the hold, or between the decks, of the ship: and, is it any wonder, that a barrel of pornace, instead of apples, arrive at Liverpool or London?

If, instead of this careless work, the apples were gathered (a week before ripe;) not bruised at all in the gathering; laid in the sun, on boards or cloths, three

days, to let the watery particles evaporate a little; put into barrels with fine cut straw chaff, in such a way as that no apple touched another; carefully carried to the ship and put on board, and as carefully landed; and if this were the mode, one barrel, though it would contain only half the quantity, would sell for as much as, upon an average, taking in loss by total destruction, twenty barrels sell for now.

On the deck is the best part of the ship for apples; but, if managed as I have directed, between decks would do very well. In the keeping of apples for market, or for home use, the same precautions ought to be observed as to gathering and laying out to dry; and, perhaps, to pack in the same way also is the best mode that can be discovered.

Dried Apples is an article of great and general use. Every body knows, that the apples are peeled, cut into about eight pieces, the core taken out, and the pieces put in the sun till they become dry and tough. They are then put by in bags, or boxes, in a dry place.

But, the flesh of the apple does not change its nature in the drying; and, therefore, the finest, and not the coarsest, apples should have all this trouble bestowed upon them.