or inarching, produce a larger and more delicate fruit, which readily separates from the stone.
24. The Streaked, or Striped Apple, of the Germans, is a very profitable fruit in domestic economy; of a globular, though compressed form; a moderate size; yellow cast; and marked with red streaks. Its sweet pulp yields a copious juice: it furnishes a palatable dish, whether boiled or dried in slices; and may be advantageously converted into cyder. This apple ripens early, and remains sound till February.—The tree attains a very respectable size and age; is one of the most productive; and its blossoms resist the vernal frosts.
25. The Spanish Cherry, a noble fruit for drying, preserving, &c. is of a large size; dark-red tint, approaching to black; flatly compressed below; and having a short stalk. Its juice is of a deep-red dye; of a mild sub-acid, and pleasant taste: it ripens about the middle of July.
26. The Late Maat-Apple of the Germans, is a most beneficial fruit both in autumn and winter. Although its blossoms appear several weeks later than those of the former, in consequence of which it is seldom affected by the spring-frosts, yet it ripens, and is eatable at an earlier period, and may be preserved throughout the winter. It is of a considerable size; of a yellow shade with red streaks; its pulp has a fine taste; and it is, on the whole, a very useful apple in domestic life.—The tree forms a large, spreading crown, and bears in abundance.
27. The Egg-Pear (Bestebirne) a national fruit of the Germans, is not only (see l. p. 302) much esteemed at the dessert, but also yields fine perry, or vinegar.—The tree is of the productive class, and deserves a place in every orchard.
28. The Pound-Apple (Tellerapfel), is likewise a German production, which deserves to be reared both for its uncommonly large size, and the steadiness of its blossoms in unfavourable springs. It ripens on the floor, and becomes unctuous to the touch. Its pulp is partly mellow, and of a fine sub-acid taste. It remains sound from November to February, and frequently till May; being chiefly calculated for boiling, drying, and the making of cyder.—The tree exhibits a fine and expanded crown.
29. The Pear-Quince (see above No. 29) is a very serviceable fruit to the housewife; and though, when boiled, it require a large portion of sugar, yet this expensive article maybe supplied by the syrup obtained from pears. Dried in slices, the pear-quince imparts to boiled fruit an agreeable flavour.
30. The German Fleiner Apple, is a large, beautiful, glossy, yellow fruit, rather oblong than globular, and ranks in the first class of economical fruit: on the south side, it is tinted with red, and may be regarded as a counter-part of the Been-apple, described No. l5, p. 305. It remains sound till April; and its pulp partakes of a sweet and acid taste; having a strongly aromatic and agreeable flavour.—The tree attains a respectable size.
31. An improved variety of the Plum.—See No. 23, p. 306.
32. A Black Mulberry Tree.—See above No. 32.
33. The Brussels Brown Morel, a dark-red, spherical, acid cherry, containing a richly tinctured juice, of a very pleasant taste. When perfectly ripe, about the latter end
