Standard apple stocks are grown from seeds, and dwarf stocks from layers. Apple seeds are either imported from France or are obtained from pomace. The French seeds give what are technically known as _crab stocks_, the word _crab_ being used in the sense of a wild or inferior apple. The yearling stocks themselves are imported from France in great numbers. It has been supposed that French crab stocks are hardier and more vigorous than ours, but this opinion is much less common than formerly, and the foreign stocks are not so popular now as the domestic stocks. The chief source of apple seeds at the present time is the pomace from cider mills. The "cheese" of pomace is broken up, and if the material is dry enough it may be run through a large sieve to remove the coarser parts. The seeds are then removed by washing. Various devices are in use for washing them out. They all proceed upon the fact that the pomace will rise in water and the seeds sink. Some use a tub or common tank, which is tilted a little to allow the water to flow over the side. Others employ boxes some seven or eight feet long, four feet wide and a foot deep, the lower end of which is only eleven inches deep to allow the escape of the water. This box is set upon benches, and a good stream of water is carried into it at the upper end. A bushel or two of pomace is emptied in at a time, and it is broken and stirred with a fork or shovel. When the seeds are liberated they fall to the bottom and the refuse runs over the lower end. Another box is provided with several cleats, at intervals of about a foot, and the ends are left open. The box is set at an angle, and the seeds are caught behind the cleats. Seeds must not stand long in the pomace pile, or they will be seriously injured. Nurserymen like to secure the pomace as soon as it is taken from the press.