Handsome Mandy—Bitter sweet; good for cider. Golden Rennet (A)—Sweet. Pine Apple—Moderately tart; wood cankers. Stoke Pippin (A)—Sweet; good bearers; pot-fruit and for cider; and numerous others. _From Prize Essay on Orchards, by Clement Cadle, from the Journal of the Royal Society._ The next list is taken from Scott’s Descriptive Catalogue, by way of contrast and comparison with the above, as it is more particularly adapted to Devon, Somerset, and Dorset. LIST II. CIDER APPLES. The following is a list of some of the best Cider fruit, cultivated in the best Cider counties throughout England. 167. Best Bache, spec. grav. 1073. A Herefordshire fruit of great excellence. 168. Bringewood, a good cider fruit. 169. Bovey Redstreak. 170. Cadbury, supposed to be the same as Royal Somerset. 171. Coccagee, a splendid cider fruit of first-rate excellence. 172. Cowrane, red, spec. grav. 1069; an excellent sort. 173. Devonshire Redstreak. 37. Devonshire Quarrenden, a valuable hardy fruit; well known. 35. Downton Pippin, a most prolific and valuable cider fruit. 174. Forest Styre, spec. grav. 1076 to 1081, esteemed fruit. 175. Foxley, spec. grav. 1080, hardy and a great bearer, excellent cider fruit. 176. Fox Whelp, spec. grav. 1076 to 1080, a celebrated cider fruit of the richest kind. 54. Golden Harvey, spec. grav. 1085, a first-rate cider fruit. No orchard should be without this. 177. Haglo Crab, spec. grav. 1081. 178. Jersey, early, very fine cider fruit. 179. Jersey, late, a great bearer, and excellent; one of the best. 77. Isle of Wight Pippin, spec. gray. 1074, a fine cider fruit of great excellence. 180. Kingston Black, first-rate cider fruit of first-rate excellence. 97. Minchal Crab, a very fine fruit. 181. Red Must, very large, yielding a fine cider from heavy soils. 182. Red Streak, spec. grav. 1079, one of the best cider apples. 183. Siberian Bitter Sweet, spec. grav. 1091. 184. Sops in Wine. 185. Tom Potter or Tom Put, a fine fruit. Besides the above, many other choice sorts make splendid Cider. Pears for perry differ in one respect from apples, in that, though the best and purest perry is made from only one sort of fruit, and that generally from fruit utterly unfit for any other purpose. Pears, as has been stated, delight in a lighter soil than that which is suitable for apples, and the trees have the advantage of growing so tall that even cereal cultivation is possible under them. It is, therefore, curious to note how scarcely any perry pears are grown in the west of England, unless we view Gloucester as a western county. Though Somerset and Dorset are particularly adapted for the pear, there are many places where its culture is never attempted; we would mention the district of sandy loam around Sherborne, Dorset, as one well adapted for the growth of perry, but where it is nevertheless almost unknown.