Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1860-10-13
TERMS nor ApNEKTISING.


Oh 'mils si1i u4ri) tVstHnnNs, tli Tor each
90 '"qneut h' Joe, " cts The nuiner vi insertions
TIM q Uitl rl'r'l .u'. attracts will nc msi, With
advertisers ly III ctunn fractional pnrts thcr of at
lihrd rtts rfnn",nt hgcrsiscmcnts to T., paid in ad.
fir 81, tro,itc nivar cn,s excepting notices of nppca.
tipr- o sli Rul E.a,e, and for Commissioners Notices.
Sl50 each for thrcr insertions
For norcs Ut Lb-r,iips, E4iry the formation and dsso-
uin If Coptrtner-p, &c 1 each TOR ins riions.
II sent by mail t'e money must accompany the order.
For BSrss C,nps in the frat column from 80 90 to $500
per year according To the space they occupy.
-zs-u-.r~aruu,--.--.-.-
qualities of the best apple to bake, only that
they be sweet and rich. We will name a few
kinds, and the season in which they are in per-
iection. They arc all to be found in market in
their various times of eating or cooking. Some
are already past the season but more and bet
ter ones are coming in for this and the the two
coming months. We will, however mention all
that occur to us, past present, and to come,
that those Of our readers who intend planting
may profit il possible, by our suggestions.
FIRST in season. we name the Bough-early
sweet Bough some call it. 1t is among the
earliest-beng ripe in Augustus it surely is
the best of its season. large, fair. and yellow,
with slight blush on the SIDE. We cannot de-
scribe it at length now. ltgrows freely through
ont most OF the northern and middle states.
Next in season is the Golden Swecting--a good
sized, yellow, fair fruit. with a long stem and
slightly oval shape 1t is equal in flavor to the
Bough. and slightly richer. 1t ripens early in
Septcn Der, when the Bough is done, and re-
mains near, or quite, month in season. 1t is
thrifty, hardy grower, and holds wide range
OF climate and soil as its Habitat. Soon after
this comes the Jersey Sweetng-a large, red,
ttir apple, with dricr flesh than the last, but
good baking fruit. Succeeding this comes the
LymanS Pumpkin Sweet. or Pound Sweet
very large, whitiSh- green in color, and pashed
with still lighter stripes from the stem down.
ward. Not SO delicate in flavor as the first
name. but excellent when ripe. Still better
than either Of those We have named is the
English Bee-bonne-large yellowsh green,
and intensely sweet. 1t is the best baking ap-
pie we know; rpens in October, and will keep,
well cared for, until January No sweetmeat is
richer than this. We have known good molass-
es made from it, and it is good eaten from the
hand, or baked. or made into apple-sauce, for
which purpose 10 apple is scarcely so good. 1t
Is a common fruit. We first saw it in New
England. We have it in an orchard, and would
rather spare any variety we have than this.
Next to this is the Talman Sweeting-a medium
sized, whitish, round, winter apple. Its best
qualities are not developed until cooked, when
1t becomes perfect sweetmeat. 1t will keep
into May, properly put up.
These six are the best varieties of several
baking apples, which now occur to us. There
are, howeyer, various local varieties of good
sweet apples, which are grown in different parts
of the country, perhaps equally or nearly as
good as those-indeed. we know some such.
But as we did 10, intend writing up any par
ticulaf variety Of apple for baking or cooking,
when We commenced, we are content with rec
ommending the uSe of the sweet apple in gen.
eral. ASA decidedly valuable article of household
economy, and leave it at that.
Tart or sub-ucid apple, are preferred by some
for baking. but they are uot so generally liked
as the sweet, nor ore they so nutritious But
We mast stop, or we shall wander far into the
details of pomoiogy. 1t is an inviting topic,
and at "A future time we may dive into it further,
and make more careful examination.