as
breeding wind in the stomack', the Horse Pear, Bosbury, Choak,
&c.[294] There were many kinds of plums, among them the Mistle Plum,
Damazene, Violet, and Premorden.

Four kinds of grafting were practised: in the cleft, and in the bark,
the two most usual ways; shoulder or whip grafting, and grafting by
approach,[295] the last 'where the stock you intend to graft on and the
tree from which you take your graft stand so near together that they
may be joined, then take the sprig you intend to graft and pare away
about three inches in length of the rind and wood near unto the very
pith, and cut also the stock on which you intend to graft the same
after the same manner that they may evenly join each other, and so
bind them and cover them with clay or wax.' Inoculation was also
practised, 'when the sap is at the fullest in the summer, the buds you
intend to inoculate being not too young but sufficiently grown.' For
transplanting the middle of October is recommended, and the wise
advice added, 'plant not too deep,' and in clay plant as near the
surface as possible, for the roots will seek their way downward but
rarely upward; and in transplanting 'you may prune the branches as
well as the roots of apples and pears, but not of plums.' The best
distance apart in an orchard for apples and pears was considered to be
from 20 to 30 feet, the further apart the more they benefit from the
sun and air, a piece of advice which many a subsequent planter has
neglected. For cherries and plums 15 to 20 feet was thought right.
Worlidge's directions for pruning are minute and careful, and should
be well hammered into many slovenly farmers to-day.

Cider-making was performed much as it is in old-fashioned farms
to-day, by mashing the apples in a trough by means of a millstone set
edgeways, and then pressing the juice out through hair mats, the
juice, says Hartlib, 'having been let stand a day or two and the black
scum that ariseth in that time taken off they tunne it, and in the
barrels it continueth to work some days longer, just as beer useth to
do.[296] Another method was to put the fruit in a clean vessel or
trough, and bruise or crush it with beetles, then put the crushed
fruit in a bag of hair-cloth and press it.[297] After the cider was in
the barrels there was placed in them a linen bag containing cloves,
mace, cinnamon, ginger, and lemon peel which was said to make the
cider taste as pleasantly as Rhenish wine.

Worlidge gives u