The preservation of apples is now brought to great perfection, by
keeping them in jars secure from the action of air; but there is one
method of preparing them for culinary purposes which is not practised in
this country. Any good baking sort, which is liable to rot, if peeled
and cut into slices about the thickness of one-sixth of an inch, and
dried in the sun, or in a slow oven, till sufficiently desiccated, may
be afterwards kept in boxes in a dry place for a considerable time, and
only require to be soaked in water for an hour or two before using.
At a recent meeting of the Horticultural Society, a large collection of
the best late varieties of the apple, as grown in America, were
exhibited. It was a remarkable circumstance, that, while these fruits
are unusually handsome, none of them, except the New-town pippin, were,
although sweet and pleasant, comparable to our fine European apples; and
yet the New-town pippin, the only good variety, is as much superior to
any variety of apple known in Europe as the others were inferior.
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