What an individuality the apple-tree has, each variety being nearly as marked by its form as by its fruit. What a vigorous grower, for instance, is the Ribston pippin, an English apple. Wide branching like the oak, and its large ridgy fruit, in late fall or early winter, is one of my favorites. Or the thick and more pendent top of the belleflower, with its equally rich, sprightly uncloying fruit. Sweet apples are perhaps the most nutritious, and when baked are a feast in themselves. With a tree of the Jersey sweet or of Tolman's sweeting in bearing, no man's table need be devoid of luxuries and one of the most wholesome of all deserts. Or the red astrachan, an August apple, what a gap may be filled in the culinary department of a household at this season, by a single tree of this fruit! And what a feast is its shining crimson coat to the eye before its snow-white flesh has reached the tongue. But the apple of apples for the household is the spitzenberg. In this casket Pomona has put her highest flavors. It can stand the ordeal of cooking and still remain a spitz. I recently saw a barrel of these apples from the orchard of a fruit-grower in the northern part of New York, who has devoted special attention to this variety. They were perfect gems. Not large, that had not been the aim, but small, fair, uniform, and red to the core. How intense, how spicy and aromatic! But all the excellences of the apple are not confined to the cultivated fruit. Occasionally a seedling springs up about the farm that produces fruit of rare beauty and worth. In sections peculiarly adapted to the apple, like a certain belt along the Hudson River, I have noticed that most of the wild unbidden trees bear good, edible fruit. In cold and ungenial districts, the seedlings are mostly sour and crabbed, but in more favorable soils they are oftener mild and sweet. I know wild apples that ripen in August, and that do not need, if it could be had, Thoreau's sauce of sharp November air to be eaten with. At the foot of a hill near me and striking its roots deep in the shale, is a giant specimen of native tree that bears an apple that has about the clearest, waxiest, most transparent complexion I ever saw. It is good size, and the color of a tea-rose. Its quality is best appreciated in the kitchen. I know another seedling of excellent quality and so remarkable for its firmness and density, that it is known on the farm where it grows as the "heavy apple."