The dictionary of daily wants / [Robert Kemp Philp].

Robert Kemp Philp

Date:: [1861]

Credit: The dictionary of daily wants / [Robert Kemp Philp]. Source: Wellcome Collection.

47/1152 page 37

$supports must be cliaiiged and shifted ac- coraing to the growth of the trees. 'When they bear their full crop of fruit from eight to twelve stakes will be sufficient to sustain the branches, and at other times not more than six. Another method of training is toown as balloon, which is accomplished by attaching cords to the extreme ends of the principal branches, and fastening them to pc^s placed around the stem. By this means the branches acquire an inverted and downward growth, and the whole tree as- sumes the shape which its name imports. The advantages of balloon trees are, that they do not require so much room for growth, are more accessible for the purposes of culture and gathering, and their crop being more protected is not liable to the accidents of rough and windy weather. The fruitfulness of the apple tree depends much upon the nature of fhe soil, the most congenial being a strong loam. The subsoil especially should be dry; and where there is a tendency to undue moisture it should be drained. Old apple trees may be nursed aud rendered more fruitful by a thnely application of manure. This should be done by removing the soil round the foot of the tree to the depth of four or five inches, laying down the manure in its pbace, and covering the whole with a slight siu-face of earth. If this remedy is applied about once in every three jrears the old tree will continue to produce fruit equal in size and flavour to that of its most vigorous days. The following is also an excellent mode for resu.scitation. Take fresh made lime from the kiln, slake it well with water, and thoroughly dress the tree with it by means of a brush: by this process both moss and insects will be completely destroyed, the outer rind of the tree will fall off; a new, smooth, clear, and healthy one formed; and finally there will be an abundant produce of fruit. Apples should be tahen from the tret when slightly unripe, they should be gathered on a dry clay, and care taken not to bruise them, as the decay occasioned is not confined to the particular apples bruised, but is also communicated to the remainder of the I'ruit. 'The best method of preserving apples is, after they are gathered to spread them lightly on the shelves or floor of a dry room ; when they have thus lain for about ten days or a fortnight, and have freely thrown off a gum-like moisture termed siyeat, each apple should be rubbed singly »\’ith a dry cloth, and replaced on the floor or shelf, so that they cto not touch each other, in layers, with thin coatings of straw uetween each layer; they may oc piled up -II this maimer to the height of a loot or a foot and a half,but not higher, as the apples which are undermost are nable to be bruised and crushed, by too great a weight resting above. About once a month they should he rarelully c.xamiiied; and any apples be- trayiiig symptoms of unsoundness, such as discolouration or speckles, should be re- nmved. As the cold weather advances the covering of straw should be incrc-ased, ami when the frost se*s in the apples should be completely enveloped in straw, and remain so until the approach of a more genial season. Books: Loudon’’s Encyclopedia of Gardening; Lindley's Guide to the Orchard and Kitchen. Garden; Glenny's Handbook to the Fruit and Vegetable Garden; Neill’s Fruit, Flower, and Kitchen Garden; BucknaVs Orchardiast; Coxe’s View of the Cultivation of Fruit Trees; Lawrence's Fruit Gardener-; Knight’s Treatise on the. AppF and Pear; Forsyth’s Treatise on Fruit Trees; Btllington's Series of Facts; Switzer’s Practical Fruit Gardener. APPLE BISCUITS.—Boil a dozen fine apples until they become puljiy, then take them out and rub them. into a mortar through a hair sieve; add two pounds of powdered loaf sugar, and two or three drops of oil of lemon or cloves; mix tho- roughly together, then roll the mixture into separate masses of the size and thickness of a bun, and cut them into any shape desired; they may then be dried in a very slow oven, care being taken that the sugar does not melt. Apples, 12; sugar, 2lbs.; oil of lemon or cloves, 2 or 3 drops. APPLE BREAD. — Take a quantity of fresh gathered apples and boil them to a pulp, which mix with double its weight of flour, little or no water is required; yeast is employed in the same proportion as in ordi- nary bakings, and after being allowed to rise for about ten hours, it is then baked in long loaves. This bread is much eaten in France, and is to be recommended for its light and agreeable properties. APPLE BUTTER. — Peel, quarter, and core, one bushel of sweet apples; put them into a stew-pan over a gentle fire. When the apples begin to get soft, add the juice of three lemons, one pint of rum, aud one pound of loaf sugar dissolved in a quart of water. Boil the whole tog.ether, and pou into jars. it-g Apples, 1 bushel; lemon juice, 3; rum, 1 pint; sugar, lib.; water, 1 quart. APPLE CAKE.—Peel aud core eight or ten good sized apples, add the peel of one lemon and half a stick of cinnamon. Jlake them into a marmalade with a half pint of water; boil the whole with one pound of loaf sugar, and keep stirring until it falls in masses from the spoon, when it will be done. Turn it out when cold into moulds or dishes, and add cream or custard. [JsT Apples, 8 or 10; lemon peel, 1; cin- namon, i stick; water, i pint; sugar, lib. APPLE CALF’S FOOT JELLY.—Parc and core a pound and a half of apples, add to them three pints of apple juice, simmer till the apples are broken, then strain, and let it cool. Put a quart of this juice into the stew jian with three pints of calf’s loot stock, three quarters of apound of powdered sugar, the juice of three lemons and the rinds o( two, with the whites and shells of ten eggs ; let it boil gently for ten minutes, then strain it through a flannel bag, and when cool put it into inoulds. iV/p Apples, lilbs; apple juice, .3 pints ; stock, 3 pints ; sugar, Jib. ; lemons, juice, 3 , rinds, 2; eggs, 10 (whites and shells).$

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