Hereford, about the year 1800, made one hogshead of cider entirely from
the rinds and cores of apples, and another from the pulp only, when the
first was found of extraordinary strength and flavor, while the latter
was sweet and insipid."

Evelyn says that the "Red-strake" was the favorite cider-apple in his
day; and he quotes one Dr. Newburg as saying, "In Jersey 't is a general
observation, as I hear, that the more of red any apple has in its rind,
the more proper it is for this use. Pale-faced apples they exclude as
much as may be from their cider-vat." This opinion still prevails.

All apples are good in November. Those which the farmer leaves out
as unsalable, and unpalatable to those who frequent the markets, are
choicest fruit to the walker. But it is remarkable that the wild apple,
which I praise as so spirited and racy when eaten in the fields or
woods, being brought into the house, has frequently a harsh and crabbed
taste. The Saunterer's Apple not even the saunterer can eat in the
house. The palate rejects it there, as it does haws and acorns, and
demands a tamed one; for there you miss the November air, which is the
sauce it is to be eaten with. Accordingly, when Tityrus, seeing the
lengthening shadows, invites Melibaeus to go home and pass the night
with him, he promises him _mild_ apples and soft chestnuts,--_mitia
poma, castaneae molles_. I frequently pluck wild apples of so rich and
spicy a flavor that I wonder all orchardists do not get a scion from
that tree, and I fail not to bring home my pockets full. But perchance,
when I take one out of my desk and taste it in my chamber, I find it
unexpectedly crude,--sour enough to set a squirrel's teeth on edge and
make a jay scream.

These apples have hung in the wind and frost and rain till they have