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Adam's Pearmain Allington Pippin allowed autumn bark bears Beauty of Bath Blenheim Orange Bramley's Seedling branches bruised Bunyard Bush apple trees bush or pyramid casks centre Christmas Pearmain cider colour cooking apple core Cox's Orange Pippin Crab stock culinary apples cultivation culture December dessert apple dish Duchess of Gloucester early espaliers excellent firm flavour flue fruit buds fruit room fruit trees gathered Golden Noble grafted ground grow grower grown growth hole inches insect juice Juneating keep large apple late apple layers Leopold de Rothschild Lord Grosvenor medium Messrs mulch Newton Wonder Nonpareil orchard standard Paradise Stock Pare pests placed planted prolific Remarks removed Ribston Pippin ripe ripening roasted apples root pruning Royal Gardens Royal Horticultural Society Royal Late Cooking secateurs shoots sliced soil spring Standard apple tree standard or pyramid stem Sturmer Pippin subsoil sugar summer pruning tray trench valuable Veitch Winter Moth winter pruning
Page 82 - Epiphany, the farmer, attended by his workmen, with a large pitcher of cider, goes to the orchard, and there encircling one of the best bearing trees, they drink the following toast three several times : — ' Here's to thee, old apple-tree, Whence thou mayst bud, and whence thou mayst blow! And whence thou mayst bear apples enow ! Hats full! caps full I Bushel — bushel — sacks full, And my pockets full too ! Huzza...
Page 82 - Out of this each person in company takes (what is called a clayen cup, ie), an earthenware cup full of liquor, and standing under each of the more fruitful apple-trees, passing by those that are not good bearers, he addresses it in the following words — " Health to thee, good apple-tree, Well to bear, pocket-fulls, hat-fulls, Peck-fulls...
Page 82 - To the preceding particulars, which are related in the Gentleman's Magazine for 1791, may be added that Brand, on the authority of a Cornishman, relates it as a custom with the Devonshire people to go after supper into the orchard, with a large milk-pan full of cider, having roasted apples pressed into it. " Out of this each person in company takes, what is called a...
Page 85 - I offer a greatly improved mode, which was brought from Paris, and which, when well managed, makes rather a rich dish of rather an insipid one. Select the largest apples; scoop out the core, without cutting quite through ; fill the hollow with butter and fine soft sugar ; let them roast in a slow oven, and serve them up with the syrup.
Page 91 - When you have peeled them, put them into the water again, with a quarter of a pint of the best vinegar, and a quarter of an ounce of alum. Cover them close with a pewter dish, and set them on a charcoal fire again, but do not let them boil.
Page 82 - ... of the deep below ; with the fruit of the sun and moon ; from the top of the ancient mountains, from the apples of the eternal hills, and from the fruits of the earth and its fulness.
Page 101 - Forward, in the name of God; grafte, set, plant, and nourish up trees in every corner of your ground. The labor is small, the cost is nothing, the commodity is great; yourselves shall have plenty, the poore shall have somewhat in time of want to relieve their necessity, and God shall rewarde your good mindes and diligence.
Page 91 - When they are soft enough, peel them, and put them into the water again, with a quarter of a pint of the best vinegar, and a quarter of an ounce of alum ; cover them...
Page 91 - ... two or three heads of garlic, a good deal of ginger sliced, half an ounce of cloves, mace, and nutmeg. Mix your pickle well together, pour it over your pippins, and cover them close.
Page 89 - BROWN BETTY In a quart pudding-dish arrange alternate layers of sliced apples and bread-crumbs ; season each layer with bits of butter, a little sugar, and a pinch each of ground cinnamon, cloves, and allspice. When the dish is full pour over it a half cupful each of molasses and water mixed ; cover the top with crumbs.