Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1860-11-02
Baked Annles.

4 homely 'ubEci enough. many will say;
but an impor,an, one nevertheless, in the
edible world and It's vir,uou. tendencies will
b, cyileu, enough before We re, through
with H. We are disposed TO no glowing
,ulo:y on apples either raw, roast, baked,
.,,wci, fried ruddins,l, or preserved. We
propo., TO speak simply vha, we know,
wha, W have already lived on for week.
ra.t. and what we in al honesty recon-
mend TO every good housekecPer-mos, em.
pha,i,,lly to thssc having flmilic. Of chill
drcn.
4 .wec, apple, sound and fair, has a deal
of sugar or saeharins, in is composition.
It i. therefore, nutritious i1r swec, spple..
raw. will ia,isn cattle. horses. pigs, sheep,
p5gltry. Cooked swcc, apples will lat
children, ani make grown p,ople fs'iy-
"ia," no, being, u'uAlly,a polite word, as
applied TO grown persons. Children being
more Of the animal than grown folks. We
are not - fas,iiious in their classification
Bot 20 the matter In question. In every
good farmers house who ha. an orchard.
baked apples are an institution. in their
season. Every body, from the tolllius b'-
BY holding up ly hi. father. kneC-ehilircn
are decidedly household commoIi,y-away
back 70 our reverend grandmother in her
rocking. s.chair, l1ve- them. No sSec,meat
sno,heryi in sugar j. half 80 good no ar.
oma Of Dissolved confectionery l. bali -
simple as the .5l,. puIpy arsh OF a well ba.
kcl apple, of the rish, Kind. l, good in
milk. with bread. 1, q. good on your plate
with breakfast, dinner, or supper,-we
dJu'i ''iak, tea" at our house. IL is good,
every way-''vebemen,ly good, as an en-.
thu.ia,uc friend Of ours once sail Of toma.
to-.
Now for the kind Of apple to bake, and
the choice Of them in this. the mit,, Of the
apple season. Arple- have two Quali,ies-
one for eating raw out Of the hand ano,b-
n ilr cooking, or cider parp,s,.. We can
not q into the explanation o. all these a,
tn. time, but will rccur to It hereafter.
Some varieties combine the perfection Of
the the two quali,ic.-those of eating raw
aul cooking Oihsr- ar, good for nothing
until cooked or their juice expressed into
cider. The latter we let alone. for the
present.. We 30 10, even propose to te-
.crlbs the qualitic. Of III, hest apple t1 bake
only that they be swcc, and rich. We will
name few kinds and the seas in which
they are in perfection. They are all 20 be
found in market in their various time. Of
eating or cooking. Some are already past
the season bu; NOR, aud better ones are
coming in for this and the two coming
months We will, however, mention all
that occur 20 us. past, present, and to come,
that thos, Of our rgaicrs Who intend plant.
ing may profit, II possible. by our susges-
tions. FIR, in season, We name the Blugh
Early sweet Bouch some cal IT, IL j.
amoas tho earliest, being rip, in August.
as q, .Irsly j. the best Of IT'S season. large
fair, and yellow. with a slight blush on the
side. We canno, describe il at length now.
IL grows freely throughout most Of the
northern aui middle States. Next in sea
son j. the Golden Swectins--a good sized,
yellow, fair fruit, with long stem and
slightly oval shape. II is equal in flavor
to the Bough, and slightly richer. IL ri.
pens early 10 Ssptemeer. when the Bough
is done. and remains near. or quite a month
in season. IL ia thrifty, hardy grower,
aud hold. wide range OF climate and soil
a. its hailiai. Soon after this comes the
jersey SEesting-a large. red, fair apple,
with dricr Ae.h than the last. bot good
baking fruit. Succeeding this comes the
Lyman's Pumpkin Sweet, or Pound Swee,
very large, wh,tish green m color, and
Plashsi with s,ill lighter stripes from the
stem downward Not % delicate IN flavor
a. the dr.t named, but excellent when ripe.
STILL better thaa either Of those We have
named is the Enslish-Belle. bonne-larse,
yell0wish green and intensely sweet. IL il
the best baking apple We know; ripen. in
Oe,o' er. and will keep, we'll cared for, un-
al January. No swee,neat i' richer than
this. We have known good molas.es made
from 1t. and it !, good eaten FROM the hand.