armed with thorns, grows in our fields and hedgerows,
furnishing verjuice, which is rich in tannin, and a most useful
application for old sprains. In the United States of America an
infusion of apple tree bark is given with benefit during
intermittent, remittent, and bilious fevers. We likewise prescribe
Apple water as a grateful cooling drink for [29] feverish patients.
Francatelli directs that it should be made thus: "Slice up thinly
three or four Apples without peeling them, and boil them in a very
clean saucepan, with a quart of water and a little sugar until the
slices of apple become soft; the apple water must then be strained
through a piece of muslin, or clean rag, into a jug, and drank when
cold." If desired, a small piece of the yellow rind of a lemon may
be added, just enough to give it a flavour.

About the year 1562 a certain rector of St. Ives, in Cornwall, the
Rev. Mr. Attwell, practised physic with milk and Apples so
successfully in many diseases, and so spread his reputation, that
numerous sufferers came to him from all the neighbouring
counties. In Germany ripe Apples are applied to warts for
removing them, by reason of the earthy salts, particularly the
magnesia, of the fruit. It is a fact, though not generally known, that
magnesia, as occurring in ordinary Epsom salts, will cure obstinate
warts, and the disposition thereto. Just a few grains, from three to
six, not enough to produce any sensible medicinal effect, taken
once a day for three or four weeks, will surely dispel a crop of
warts. Old cheese ameliorates Apples if eaten when crude,
probably by reason of the volatile alkali, or ammonia of the cheese
neutralizing the acids of the Apple. Many persons make a practice
of eating cheese with Apple pie. The "core" of an Apple is so
named from the French word, _coeur_, "heart."

The juice of the cultivated Apple made by fermentation into cider,
which means literally "strong drink," was pronounced by John
Evelyn, in his _Pomona_, 1729, to be "in a word the most
wholesome drink in Europe, as specially sovereign against the
scorbute, the stone, spleen, and what not." This beverage [31]
contains alcohol (on the average a little over five per cent.), gum,
sugar, mineral matters, and several acids, among which the malic
predominates. As an habitual drink, if sweet, it is apt to provoke
acid fermentation with a gouty subject, and to develop rheumatism.
Nevertheless, Dr. Nash, of Worcester, attributed to c