. A description and history of vegetable substances, used in the arts, and in domestic economy . uctthose who practise the art, in the real value of a higherknowledge, both of the nomenclature and the physi-ology of plants, than had formerly been considerednecessary or even fitting for practical men. A popular division of fruits, in a sketch of whichthe object is more to excite than to gratify a desirefor the knowledge of their history and properties,must principally have reference to those differencesof climate by which they are brought to maturity inthe open air. Without following, therefore
. A description and history of vegetable substances, used in the arts, and in domestic economy . uctthose who practise the art, in the real value of a higherknowledge, both of the nomenclature and the physi-ology of plants, than had formerly been considerednecessary or even fitting for practical men. A popular division of fruits, in a sketch of whichthe object is more to excite than to gratify a desirefor the knowledge of their history and properties,must principally have reference to those differencesof climate by which they are brought to maturity inthe open air. Without following, therefore, a strictgeographical arrangement, we shall first treat offruits of the temperate climates, and, secondly, oftropical fruits. Of the fruits of the temperate climates, the follow-ing will comprise the principal genera :— I. Fleshy Fruits, having the seeds enclosed in mem- branous cells. II. Pulpy Fruits, having the seeds lying among pulp. III. Stone Fruits, having the seed enclosed in ahard nut, covered with flesh. IV. Nids, or dry fruits, which are neither fleshy nor pulpy. THE APPLE. 223. a. App c. (Quince Medlar. The Apple—Pyriis malus. The apple is distinguished as the fruit of the colderclimates. It is at once the most brisk and refreshingof any of the common hardy orchard fruits. It re-mains the long-est in season, is used in the greatestnumber of ways, and, therefore, is the most generallycultivated. The stone fruits of the English orchardkeep only for a few days, unless they are preserved;and in this state they lose that natural flavour on whichtheir value chiefly depends. Many of the finer pearskeep only for a short time, when they become vapidand flat: but there are apples of very rich and vinousflavour, which, with care, can be preserved till theearly sorts of the succeeding season come in to sup-ply their place. The useful qualities of the apple have extended itscultivation throughout Europe, as far as the 60thdegree of latitude. It has been observed by a dis-ti
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