Chap. XIX.Poma.Apples.The sorts of Apples are so many, and infinite almost as I may say, that I cannot giue you the names of all, though I haue endeauoured to giue a great many, and I thinke it almost impossible for any one, to attaine to the full perfection of knowledge herein, not onely in regard of the multiplicitie of fashions, colours and tastes, but in that some are more familiar to one Countrey then to another, being of a better or worse taste in one place then in another, and therefore diuersly called: I will therefore as I haue done before, giue you the description of the Tree in generall, as also of the Paradise or dwarfe Apple, because of some especiall difference, and afterwards the names of as many, with their fashions, as haue come to my knowledge, either by sight or relation: for I doe confesse I haue not seene all that I here set downe, but vse the helpe of some friends, and therefore if it happen that the seuerall names doe not answer vnto seuerall sorts, but that the same fruit may bee called by one name in one Country, that is called by another elsewhere, excuse it I pray you; for in such a number, such a fault may escape vnknowne.The Apple tree for the most part is neyther very high, great or straight, but rather vsually boweth and spreadeth (although in some places it groweth fairer and straighter then in others) hauing long and great armes or boughes, and from them smaller branches, whereon doe grow somewhat broade, and long greene leaues, nicked about the edges: the flowers are large and white, with blush coloured sides, consisting of fiue leaues: the fruit (as I said) is of diuers formes, colours and tastes, and likewise of a very variable durabilitie; for some must be eaten presently after they are gathered, and they are for the most part the earliest ripe; others will abide longer vpon the trees, before they bee fit to be gathered; some also will be so hard when others are gathered, that they will not be fit to be eaten, for one, two or three months after they bee gathered; and some will abide good but one, two or three moneths, and no more; and some will be best, after a quarter or halfe a yeares lying, vnto the end of that yeare or the next.The Paradise or dwarfe Apple tree groweth nothing so high as the former, and many times not much higher then a man may reach, hauing leaues and flowers altogether like the other, the fruit is a faire yellow Apple, and reasonable great, but very light and spongy or loose, and of a bitterish sweet taste, nothing pleasant. And these faults also are incident vnto this tree, that both bodie and branches are much subiect vnto cancker, which will quickely eate it round, and kill it; besides it will haue many bunches, or tuberous swellings in many places, which grow as it were scabby or rough, and will soone cause it to perish: the roote sendeth forth many shootes and suckers, whereby it may be much increased. But this benefit may be had of it, to recompence the former faults, That being a dwarfe Tree, whatsoeuer fruit shall be grafted on it, will keepe the graft low like vnto it selfe, and yet beare fruit reasonable well. And this is a pretty way to haue Pippins, Pomewaters, or any other sort of Apples (as I haue, had my selfe, and also seene with others) growing low, that if any will, they may make a hedge rowe of these low fruits, planted in an Orchard all along by a walke side: but take this Caueat, if you will auoide the danger of the cancker and knots, which spoile the tree, to graft it hard vnto the ground, that therby you may giue as little of the nature of the stock thereunto as possibly you can, which wil vndoubtedly help it very much.The kindes or sorts of Apples.The Summer pippin is a very good apple first ripe, and therefore to bee first spent, because it will not abide so long as the other.The French pippin is also a good fruit and yellow.The Golding pippin is the greatest and best of all sorts of pippins.The Russet pippin is as good an apple as most of the other sorts of pippins.The spotted pippin is the most durable pippin of all the other sorts.The ordinary yellow pippin is like the other, and as good; for indeed I know no sort of pippins but are excellent good well rellished fruites.The great pearemaine differeth little either in taste or durabilitie from the pippin, and therefore next vnto it is accounted the best of all apples.The summer pearemaine is of equall goodnesse with the former, or rather a little more pleasing, especially for the time of its eating, which will not bee so long lasting, but is spent and gone when the other beginneth to be good to eate.The Russetting is also a firme and a very good apple, not so waterish as the pippin or pearemaine, and will last the best part of the year, but will be very mellow at the last, or rather halfe dryed.The Broading is a very good apple.The Pomewater is an excellent good and great whitish apple, full of sap or moisture, somewhat pleasant sharpe, but a little bitter withall: it will not last long, the winter frosts soone causing it to rot, and perish.The Flower of Kent is a faire yellowish greene apple both good and great.The Gilloflower apple is a fine apple, and finely spotted.The Marligo is the same, that is called the Marigold apple, it is a middle sized apple, very yellow on the outside, shadowed ouer as it were with red, and more red on one side, a reasonable well rellished fruit.The Blandrill is a good apple.The Dauie Gentle is a very good apple.The Gruntlin is somewhat a long apple, smaller at the crowne then at the stalke, and is a reasonable good apple.The gray Costerd is a good great apple, somewhat whitish on the outside, and abideth the winter.The greene Costerd is like the other, but greener on the outside continually.The Haruy apple is a faire great goodly apple, and very well rellished.The Dowse apple is a sweetish apple not much accounted of.The Pome-paris is a very good apple.The Belle boon of two sorts winter and summer, both of them good apples, and fair fruit to look on, being yellow and of a meane bignesse.The pound Royall is a very great apple, of a very good and sharpe taste.The Doues Bill a small apple.The Deusan or apple Iohn is a delicate fine fruit, well rellished when it beginneth to be fit to be eaten, and endureth good longer then any other apple.The Master William is greater then a pippin, but of no very good rellish.The Master Iohn is a better tasted apple then the other by much.The Spicing is a well tasted fruite.Pome de Rambures⎧all faire and⎭good apples⎫brought⎩from France.Pome de CapanduPome de CalualThe Queene apple is of two sorts, both of them great faire red apples, and well rellished, but the greater is the best.The Bastard Queene apple is like the other for forme and colour, but not so good in taste: some call this the bardfield Queening.The Boughton or greening is a very good and well tasted apple.The Leather coate apple is a good winter apple, of no great bignesse, but of a very good and sharpe taste.The Pot apple is a plaine Country apple.The Cowsnout is no very good fruit.The Gildiling apple is a yellow one, not much accounted.The Cats head apple tooke the name of the likenesse, and is a reasonable good apple and great.The Kentish Codlin is a faire great greenish apple, very good to eate when it is ripe; but the best to coddle of all other apples.The Stoken apple is a reasonable good apple.The Geneting apple is a very pleasant and good apple.The Worcester apple is a very good apple, as bigge as a Pomewater.Donime Couadisis a French apple, and of a good rellish.The French Goodwin is a very good apple.The old wife is a very good, and well rellished apple.The towne Crab is an hard apple, not so good to be eaten rawe as roasted, but excellent to make Cider.The Virgilling apple is a reasonable good apple.The Crowes egge is no good rellished fruit, but noursed vp in some places of the common people.The Sugar apple is so called of the sweetnesse.Sops in wine is so named both of the pleasantnesse of the fruit, and beautie of the apple.The womans breast apple is a great apple.The blacke apple or pippin is a very good eating apple, and very like a Pearemaine, both for forme and bignesse, but of a blacke sooty colour.Tweenty sorts of Sweetings and none good.The Peare apple is a small fruit, but well rellished being ripe, and is for shape very like vnto a small short Peare, and greene.The Paradise apple is a faire goodly yellow apple, but light and spongy, and of a bitterish sweet taste, not to be commended.The apple without blossome, so called because although it haue a small shew of a blossome, yet they are but small threds rather then leaues, neuer shewing to bee like a flower, and therefore termed without blossome: the apple is neyther good eating nor baking fruit.Wildings and Crabs are without number or vse in our Orchard, being to be had out of the woods, fields and hedges rather then any where else.The Vse of Apples.The best sorts of Apples serue at the last course for the table, in most mens houses of account, where, if there grow any rare or excellent fruit, it is then set forth to be seene and tasted.Diuers other sorts serue to bake, either for the Masters Table, or the meynes sustenance, either in pyes or pans, or else stewed in dishes with Rosewater and Sugar, and Cinamon or Ginger cast vpon.Some kinds are fittest to roast in the winter time, to warme a cup of wine, ale or beere; or to be eaten alone, for the nature of some fruit is neuer so good, or worth the eating, as when they are roasted.Some sorts are fittest to scald for Codlins, and are taken to coole the stomacke, as well as to please the taste, hauing Rosewater and Sugar put to them.Some sorts are best to make Cider of, as in the West Countrey of England great quantities, yea many Hogsheads and Tunnes full are made, especially to bee carried to the Sea in long voyages, and is found by experience to bee of excellent vse, to mixe with water for beuerage. It is vsually seene that those fruits that are neither fit to eate raw, roasted, nor baked, are fittest for Cider, and make the best.The iuice of Apples likewise, as of pippins, and pearemaines, is of very good vse in Melancholicke diseases, helping to procure mirth, and to expell heauinesse.The distilled water of the same Apples is of the like effect.There is a fine sweet oyntment made of Apples calledPomatum, which is much vsed to helpe chapt lips, or hands, or for the face, or any other part of the skinne that is rough with winde, or any other accident, to supple them, and make them smooth.
Chap. XIX.Poma.Apples.The sorts of Apples are so many, and infinite almost as I may say, that I cannot giue you the names of all, though I haue endeauoured to giue a great many, and I thinke it almost impossible for any one, to attaine to the full perfection of knowledge herein, not onely in regard of the multiplicitie of fashions, colours and tastes, but in that some are more familiar to one Countrey then to another, being of a better or worse taste in one place then in another, and therefore diuersly called: I will therefore as I haue done before, giue you the description of the Tree in generall, as also of the Paradise or dwarfe Apple, because of some especiall difference, and afterwards the names of as many, with their fashions, as haue come to my knowledge, either by sight or relation: for I doe confesse I haue not seene all that I here set downe, but vse the helpe of some friends, and therefore if it happen that the seuerall names doe not answer vnto seuerall sorts, but that the same fruit may bee called by one name in one Country, that is called by another elsewhere, excuse it I pray you; for in such a number, such a fault may escape vnknowne.The Apple tree for the most part is neyther very high, great or straight, but rather vsually boweth and spreadeth (although in some places it groweth fairer and straighter then in others) hauing long and great armes or boughes, and from them smaller branches, whereon doe grow somewhat broade, and long greene leaues, nicked about the edges: the flowers are large and white, with blush coloured sides, consisting of fiue leaues: the fruit (as I said) is of diuers formes, colours and tastes, and likewise of a very variable durabilitie; for some must be eaten presently after they are gathered, and they are for the most part the earliest ripe; others will abide longer vpon the trees, before they bee fit to be gathered; some also will be so hard when others are gathered, that they will not be fit to be eaten, for one, two or three months after they bee gathered; and some will abide good but one, two or three moneths, and no more; and some will be best, after a quarter or halfe a yeares lying, vnto the end of that yeare or the next.The Paradise or dwarfe Apple tree groweth nothing so high as the former, and many times not much higher then a man may reach, hauing leaues and flowers altogether like the other, the fruit is a faire yellow Apple, and reasonable great, but very light and spongy or loose, and of a bitterish sweet taste, nothing pleasant. And these faults also are incident vnto this tree, that both bodie and branches are much subiect vnto cancker, which will quickely eate it round, and kill it; besides it will haue many bunches, or tuberous swellings in many places, which grow as it were scabby or rough, and will soone cause it to perish: the roote sendeth forth many shootes and suckers, whereby it may be much increased. But this benefit may be had of it, to recompence the former faults, That being a dwarfe Tree, whatsoeuer fruit shall be grafted on it, will keepe the graft low like vnto it selfe, and yet beare fruit reasonable well. And this is a pretty way to haue Pippins, Pomewaters, or any other sort of Apples (as I haue, had my selfe, and also seene with others) growing low, that if any will, they may make a hedge rowe of these low fruits, planted in an Orchard all along by a walke side: but take this Caueat, if you will auoide the danger of the cancker and knots, which spoile the tree, to graft it hard vnto the ground, that therby you may giue as little of the nature of the stock thereunto as possibly you can, which wil vndoubtedly help it very much.The kindes or sorts of Apples.The Summer pippin is a very good apple first ripe, and therefore to bee first spent, because it will not abide so long as the other.The French pippin is also a good fruit and yellow.The Golding pippin is the greatest and best of all sorts of pippins.The Russet pippin is as good an apple as most of the other sorts of pippins.The spotted pippin is the most durable pippin of all the other sorts.The ordinary yellow pippin is like the other, and as good; for indeed I know no sort of pippins but are excellent good well rellished fruites.The great pearemaine differeth little either in taste or durabilitie from the pippin, and therefore next vnto it is accounted the best of all apples.The summer pearemaine is of equall goodnesse with the former, or rather a little more pleasing, especially for the time of its eating, which will not bee so long lasting, but is spent and gone when the other beginneth to be good to eate.The Russetting is also a firme and a very good apple, not so waterish as the pippin or pearemaine, and will last the best part of the year, but will be very mellow at the last, or rather halfe dryed.The Broading is a very good apple.The Pomewater is an excellent good and great whitish apple, full of sap or moisture, somewhat pleasant sharpe, but a little bitter withall: it will not last long, the winter frosts soone causing it to rot, and perish.The Flower of Kent is a faire yellowish greene apple both good and great.The Gilloflower apple is a fine apple, and finely spotted.The Marligo is the same, that is called the Marigold apple, it is a middle sized apple, very yellow on the outside, shadowed ouer as it were with red, and more red on one side, a reasonable well rellished fruit.The Blandrill is a good apple.The Dauie Gentle is a very good apple.The Gruntlin is somewhat a long apple, smaller at the crowne then at the stalke, and is a reasonable good apple.The gray Costerd is a good great apple, somewhat whitish on the outside, and abideth the winter.The greene Costerd is like the other, but greener on the outside continually.The Haruy apple is a faire great goodly apple, and very well rellished.The Dowse apple is a sweetish apple not much accounted of.The Pome-paris is a very good apple.The Belle boon of two sorts winter and summer, both of them good apples, and fair fruit to look on, being yellow and of a meane bignesse.The pound Royall is a very great apple, of a very good and sharpe taste.The Doues Bill a small apple.The Deusan or apple Iohn is a delicate fine fruit, well rellished when it beginneth to be fit to be eaten, and endureth good longer then any other apple.The Master William is greater then a pippin, but of no very good rellish.The Master Iohn is a better tasted apple then the other by much.The Spicing is a well tasted fruite.Pome de Rambures⎧all faire and⎭good apples⎫brought⎩from France.Pome de CapanduPome de CalualThe Queene apple is of two sorts, both of them great faire red apples, and well rellished, but the greater is the best.The Bastard Queene apple is like the other for forme and colour, but not so good in taste: some call this the bardfield Queening.The Boughton or greening is a very good and well tasted apple.The Leather coate apple is a good winter apple, of no great bignesse, but of a very good and sharpe taste.The Pot apple is a plaine Country apple.The Cowsnout is no very good fruit.The Gildiling apple is a yellow one, not much accounted.The Cats head apple tooke the name of the likenesse, and is a reasonable good apple and great.The Kentish Codlin is a faire great greenish apple, very good to eate when it is ripe; but the best to coddle of all other apples.The Stoken apple is a reasonable good apple.The Geneting apple is a very pleasant and good apple.The Worcester apple is a very good apple, as bigge as a Pomewater.Donime Couadisis a French apple, and of a good rellish.The French Goodwin is a very good apple.The old wife is a very good, and well rellished apple.The towne Crab is an hard apple, not so good to be eaten rawe as roasted, but excellent to make Cider.The Virgilling apple is a reasonable good apple.The Crowes egge is no good rellished fruit, but noursed vp in some places of the common people.The Sugar apple is so called of the sweetnesse.Sops in wine is so named both of the pleasantnesse of the fruit, and beautie of the apple.The womans breast apple is a great apple.The blacke apple or pippin is a very good eating apple, and very like a Pearemaine, both for forme and bignesse, but of a blacke sooty colour.Tweenty sorts of Sweetings and none good.The Peare apple is a small fruit, but well rellished being ripe, and is for shape very like vnto a small short Peare, and greene.The Paradise apple is a faire goodly yellow apple, but light and spongy, and of a bitterish sweet taste, not to be commended.The apple without blossome, so called because although it haue a small shew of a blossome, yet they are but small threds rather then leaues, neuer shewing to bee like a flower, and therefore termed without blossome: the apple is neyther good eating nor baking fruit.Wildings and Crabs are without number or vse in our Orchard, being to be had out of the woods, fields and hedges rather then any where else.The Vse of Apples.The best sorts of Apples serue at the last course for the table, in most mens houses of account, where, if there grow any rare or excellent fruit, it is then set forth to be seene and tasted.Diuers other sorts serue to bake, either for the Masters Table, or the meynes sustenance, either in pyes or pans, or else stewed in dishes with Rosewater and Sugar, and Cinamon or Ginger cast vpon.Some kinds are fittest to roast in the winter time, to warme a cup of wine, ale or beere; or to be eaten alone, for the nature of some fruit is neuer so good, or worth the eating, as when they are roasted.Some sorts are fittest to scald for Codlins, and are taken to coole the stomacke, as well as to please the taste, hauing Rosewater and Sugar put to them.Some sorts are best to make Cider of, as in the West Countrey of England great quantities, yea many Hogsheads and Tunnes full are made, especially to bee carried to the Sea in long voyages, and is found by experience to bee of excellent vse, to mixe with water for beuerage. It is vsually seene that those fruits that are neither fit to eate raw, roasted, nor baked, are fittest for Cider, and make the best.The iuice of Apples likewise, as of pippins, and pearemaines, is of very good vse in Melancholicke diseases, helping to procure mirth, and to expell heauinesse.The distilled water of the same Apples is of the like effect.There is a fine sweet oyntment made of Apples calledPomatum, which is much vsed to helpe chapt lips, or hands, or for the face, or any other part of the skinne that is rough with winde, or any other accident, to supple them, and make them smooth.
The sorts of Apples are so many, and infinite almost as I may say, that I cannot giue you the names of all, though I haue endeauoured to giue a great many, and I thinke it almost impossible for any one, to attaine to the full perfection of knowledge herein, not onely in regard of the multiplicitie of fashions, colours and tastes, but in that some are more familiar to one Countrey then to another, being of a better or worse taste in one place then in another, and therefore diuersly called: I will therefore as I haue done before, giue you the description of the Tree in generall, as also of the Paradise or dwarfe Apple, because of some especiall difference, and afterwards the names of as many, with their fashions, as haue come to my knowledge, either by sight or relation: for I doe confesse I haue not seene all that I here set downe, but vse the helpe of some friends, and therefore if it happen that the seuerall names doe not answer vnto seuerall sorts, but that the same fruit may bee called by one name in one Country, that is called by another elsewhere, excuse it I pray you; for in such a number, such a fault may escape vnknowne.
The Apple tree for the most part is neyther very high, great or straight, but rather vsually boweth and spreadeth (although in some places it groweth fairer and straighter then in others) hauing long and great armes or boughes, and from them smaller branches, whereon doe grow somewhat broade, and long greene leaues, nicked about the edges: the flowers are large and white, with blush coloured sides, consisting of fiue leaues: the fruit (as I said) is of diuers formes, colours and tastes, and likewise of a very variable durabilitie; for some must be eaten presently after they are gathered, and they are for the most part the earliest ripe; others will abide longer vpon the trees, before they bee fit to be gathered; some also will be so hard when others are gathered, that they will not be fit to be eaten, for one, two or three months after they bee gathered; and some will abide good but one, two or three moneths, and no more; and some will be best, after a quarter or halfe a yeares lying, vnto the end of that yeare or the next.
The Paradise or dwarfe Apple tree groweth nothing so high as the former, and many times not much higher then a man may reach, hauing leaues and flowers altogether like the other, the fruit is a faire yellow Apple, and reasonable great, but very light and spongy or loose, and of a bitterish sweet taste, nothing pleasant. And these faults also are incident vnto this tree, that both bodie and branches are much subiect vnto cancker, which will quickely eate it round, and kill it; besides it will haue many bunches, or tuberous swellings in many places, which grow as it were scabby or rough, and will soone cause it to perish: the roote sendeth forth many shootes and suckers, whereby it may be much increased. But this benefit may be had of it, to recompence the former faults, That being a dwarfe Tree, whatsoeuer fruit shall be grafted on it, will keepe the graft low like vnto it selfe, and yet beare fruit reasonable well. And this is a pretty way to haue Pippins, Pomewaters, or any other sort of Apples (as I haue, had my selfe, and also seene with others) growing low, that if any will, they may make a hedge rowe of these low fruits, planted in an Orchard all along by a walke side: but take this Caueat, if you will auoide the danger of the cancker and knots, which spoile the tree, to graft it hard vnto the ground, that therby you may giue as little of the nature of the stock thereunto as possibly you can, which wil vndoubtedly help it very much.
The Summer pippin is a very good apple first ripe, and therefore to bee first spent, because it will not abide so long as the other.
The French pippin is also a good fruit and yellow.
The Golding pippin is the greatest and best of all sorts of pippins.
The Russet pippin is as good an apple as most of the other sorts of pippins.
The spotted pippin is the most durable pippin of all the other sorts.
The ordinary yellow pippin is like the other, and as good; for indeed I know no sort of pippins but are excellent good well rellished fruites.
The great pearemaine differeth little either in taste or durabilitie from the pippin, and therefore next vnto it is accounted the best of all apples.
The summer pearemaine is of equall goodnesse with the former, or rather a little more pleasing, especially for the time of its eating, which will not bee so long lasting, but is spent and gone when the other beginneth to be good to eate.
The Russetting is also a firme and a very good apple, not so waterish as the pippin or pearemaine, and will last the best part of the year, but will be very mellow at the last, or rather halfe dryed.
The Broading is a very good apple.
The Pomewater is an excellent good and great whitish apple, full of sap or moisture, somewhat pleasant sharpe, but a little bitter withall: it will not last long, the winter frosts soone causing it to rot, and perish.
The Flower of Kent is a faire yellowish greene apple both good and great.
The Gilloflower apple is a fine apple, and finely spotted.
The Marligo is the same, that is called the Marigold apple, it is a middle sized apple, very yellow on the outside, shadowed ouer as it were with red, and more red on one side, a reasonable well rellished fruit.
The Blandrill is a good apple.
The Dauie Gentle is a very good apple.
The Gruntlin is somewhat a long apple, smaller at the crowne then at the stalke, and is a reasonable good apple.
The gray Costerd is a good great apple, somewhat whitish on the outside, and abideth the winter.
The greene Costerd is like the other, but greener on the outside continually.
The Haruy apple is a faire great goodly apple, and very well rellished.
The Dowse apple is a sweetish apple not much accounted of.
The Pome-paris is a very good apple.
The Belle boon of two sorts winter and summer, both of them good apples, and fair fruit to look on, being yellow and of a meane bignesse.
The pound Royall is a very great apple, of a very good and sharpe taste.
The Doues Bill a small apple.
The Deusan or apple Iohn is a delicate fine fruit, well rellished when it beginneth to be fit to be eaten, and endureth good longer then any other apple.
The Master William is greater then a pippin, but of no very good rellish.
The Master Iohn is a better tasted apple then the other by much.
The Spicing is a well tasted fruite.
Pome de Rambures⎧all faire and⎭good apples⎫brought⎩from France.Pome de CapanduPome de Calual
Pome de Rambures⎧all faire and⎭good apples⎫brought⎩from France.
Pome de Capandu
Pome de Calual
The Queene apple is of two sorts, both of them great faire red apples, and well rellished, but the greater is the best.
The Bastard Queene apple is like the other for forme and colour, but not so good in taste: some call this the bardfield Queening.
The Boughton or greening is a very good and well tasted apple.
The Leather coate apple is a good winter apple, of no great bignesse, but of a very good and sharpe taste.
The Pot apple is a plaine Country apple.
The Cowsnout is no very good fruit.
The Gildiling apple is a yellow one, not much accounted.
The Cats head apple tooke the name of the likenesse, and is a reasonable good apple and great.
The Kentish Codlin is a faire great greenish apple, very good to eate when it is ripe; but the best to coddle of all other apples.
The Stoken apple is a reasonable good apple.
The Geneting apple is a very pleasant and good apple.
The Worcester apple is a very good apple, as bigge as a Pomewater.
Donime Couadisis a French apple, and of a good rellish.
The French Goodwin is a very good apple.
The old wife is a very good, and well rellished apple.
The towne Crab is an hard apple, not so good to be eaten rawe as roasted, but excellent to make Cider.
The Virgilling apple is a reasonable good apple.
The Crowes egge is no good rellished fruit, but noursed vp in some places of the common people.
The Sugar apple is so called of the sweetnesse.
Sops in wine is so named both of the pleasantnesse of the fruit, and beautie of the apple.
The womans breast apple is a great apple.
The blacke apple or pippin is a very good eating apple, and very like a Pearemaine, both for forme and bignesse, but of a blacke sooty colour.
Tweenty sorts of Sweetings and none good.
The Peare apple is a small fruit, but well rellished being ripe, and is for shape very like vnto a small short Peare, and greene.
The Paradise apple is a faire goodly yellow apple, but light and spongy, and of a bitterish sweet taste, not to be commended.
The apple without blossome, so called because although it haue a small shew of a blossome, yet they are but small threds rather then leaues, neuer shewing to bee like a flower, and therefore termed without blossome: the apple is neyther good eating nor baking fruit.
Wildings and Crabs are without number or vse in our Orchard, being to be had out of the woods, fields and hedges rather then any where else.
The Vse of Apples.The best sorts of Apples serue at the last course for the table, in most mens houses of account, where, if there grow any rare or excellent fruit, it is then set forth to be seene and tasted.Diuers other sorts serue to bake, either for the Masters Table, or the meynes sustenance, either in pyes or pans, or else stewed in dishes with Rosewater and Sugar, and Cinamon or Ginger cast vpon.Some kinds are fittest to roast in the winter time, to warme a cup of wine, ale or beere; or to be eaten alone, for the nature of some fruit is neuer so good, or worth the eating, as when they are roasted.Some sorts are fittest to scald for Codlins, and are taken to coole the stomacke, as well as to please the taste, hauing Rosewater and Sugar put to them.Some sorts are best to make Cider of, as in the West Countrey of England great quantities, yea many Hogsheads and Tunnes full are made, especially to bee carried to the Sea in long voyages, and is found by experience to bee of excellent vse, to mixe with water for beuerage. It is vsually seene that those fruits that are neither fit to eate raw, roasted, nor baked, are fittest for Cider, and make the best.The iuice of Apples likewise, as of pippins, and pearemaines, is of very good vse in Melancholicke diseases, helping to procure mirth, and to expell heauinesse.The distilled water of the same Apples is of the like effect.There is a fine sweet oyntment made of Apples calledPomatum, which is much vsed to helpe chapt lips, or hands, or for the face, or any other part of the skinne that is rough with winde, or any other accident, to supple them, and make them smooth.
The best sorts of Apples serue at the last course for the table, in most mens houses of account, where, if there grow any rare or excellent fruit, it is then set forth to be seene and tasted.
Diuers other sorts serue to bake, either for the Masters Table, or the meynes sustenance, either in pyes or pans, or else stewed in dishes with Rosewater and Sugar, and Cinamon or Ginger cast vpon.
Some kinds are fittest to roast in the winter time, to warme a cup of wine, ale or beere; or to be eaten alone, for the nature of some fruit is neuer so good, or worth the eating, as when they are roasted.
Some sorts are fittest to scald for Codlins, and are taken to coole the stomacke, as well as to please the taste, hauing Rosewater and Sugar put to them.
Some sorts are best to make Cider of, as in the West Countrey of England great quantities, yea many Hogsheads and Tunnes full are made, especially to bee carried to the Sea in long voyages, and is found by experience to bee of excellent vse, to mixe with water for beuerage. It is vsually seene that those fruits that are neither fit to eate raw, roasted, nor baked, are fittest for Cider, and make the best.
The iuice of Apples likewise, as of pippins, and pearemaines, is of very good vse in Melancholicke diseases, helping to procure mirth, and to expell heauinesse.
The distilled water of the same Apples is of the like effect.
There is a fine sweet oyntment made of Apples calledPomatum, which is much vsed to helpe chapt lips, or hands, or for the face, or any other part of the skinne that is rough with winde, or any other accident, to supple them, and make them smooth.