Experience and observation, both in the garden and the orchard, fully confirm us in this view of the case, and we would therefore only add to the direction, “Get your trees from moderately rich soil,” that of, “Plant them in a soil of the like kind;” for if trees be brought from a poor soil, not fit for them, to a poorer, they will certainly not succeed, and indeed the choice of poor land for orchard growth will be seen to end in disappointment. In planting apples we should choose a mixture of several of the best sorts, and it is recommended that some should be sour; but we prefer to have those that produce a juice of high specific gravity, though with all cider and perry fruit there will be great diversities in this respect, depending upon soil, climate, and season. The following list of apples contains such as are met with principally in the counties of Worcester, Hereford, and Gloucester; all may be used for cider, but some are more especially adapted for house purposes:— I.—LIST OF APPLES. Those marked with (A) are good for hoarding, and those with † are good for boiling. Skyrme’s Kernel—Tart; good for cider. Royal Wilding—Bitter sweet; good for cider. Black Foxwhelp—Moderately tart; good for cider. †Red Foxwhelp (A)—Moderately tart; good for cider. Cowan Red—Sweet; good for cider. †Dymock Red (A)—Very sweet; good for cider. White Norman—Bitter sweet; good for cider. Red Norman—Bitter sweet; good for cider. Hagloe Crab—Tart; good for cider. Pawson—Tart; good for cider. †Redstreak—Sweet; good for cider. Yellow Styre—Sweet; good for cider. †Hooper’s Kernel (A)—Moderately sweet; good for cider. †Hill Barn Kernel (A)—Sweet; good for cider. †Ribston Pippin (A)—Sweet; good for table and keeping. Golden Harvey (A)—Sweet; good for table and for cider. Siberian Harvey—Sweet; good for cider. Farewell Blossom—Tart and bitter; large bearer. Upright French—Bitter sweet; large bearer. Black or Red French—Bitter sweet. Knotted Kernel—Tart. Leather Apple—Hardly any taste. Ironsides (A)—Hardly any taste; good for keeping. †Cats’-heads (A)—Sweet; good for cider. Pigs’-eyes—Sweet. Downton Pippin (A)—Sweet; table and eating. †Codlings (A)—Sweet; good as boilers and for cider. †May Blooms (A)—Sweet; good for cider, boiling, and keeping. Rough Coat (A)—Dry and sweet; good keepers. Brandy Apple (A)—Very sweet; makes strong cider. †Cowarne Quinin (A) Sweet; good for cider. †Blenheim Orange (A)—Very sweet; good for table. †Golden Pippin (A)—Very sweet; good for table. Old Pearmain (A)—Very sweet; good for table. Brown Crests—Very sweet. Under Leaves—Sweet; large bearer. Red Kernel—Sweet; good for cider. †Reynolds’s Kernel (A)—Sweet; large pot-fruit. Newland Kernel—Bitter sweet; good for cider. Jackson’s Kernel—Tart. †Sam’s Crab—Tart. †Bridgewater Pippin (A)—Sweet. †Spice Apple (A)—Sweet. White Beach—Bitter sweet; good for cider.