Walden by Henry David Thoreau

  No doubt many of these are already old trees, if you reckon from the day they were planted, but infants still when you consider their development and the long life before them. I counted the annual rings of some which were just one foot high, and as wide as high, and found that they were about twelve years old, but quite sound and thrifty! They were so low that they were unnoticed by the walker, while many of their contemporaries from the nurseries were already bearing considerable crops. But what you gain in time is perhaps in this case, too, lost in power,—that is, in the vigor of the tree. This is their pyramidal state.

  The cows continue to browse them thus for twenty years or more, keeping them down and compelling them to spread, until at last they are so broad that they become their own fence, when some interior shoot, which their foes cannot reach, darts upward with joy: for it has not forgotten its high calling, and bears its own peculiar fruit in triumph.

  Such are the tactics by which it finally defeats its bovine foes. Now, if you have watched the progress of a particular shrub, you will see that it is no longer a simple pyramid or cone, but that out of its apex there rises a sprig or two, growing more lustily perchance than an orchard-tree, since the plant now devotes the whole of its repressed energy to these upright parts. In a short time these become a small tree, an inverted pyramid resting on the apex of the other, so that the whole has now the form of a vast hour-glass. The spreading bottom, having served its purpose, finally disappears, and the generous tree permits the now harmless cows to come in and stand in its shade, and rub against and redden its trunk, which has grown in spite of them, and even to taste a part of its fruit, and so disperse the seed.

  Thus the cows create their own shade and food; and the tree, its hour-glass being inverted, lives a second life, as it were.

  It is an important question with some nowadays, whether you should trim young apple trees as high as your nose or as high as your eyes. The ox trims them up as high as he can reach, and that is about the right height, I think.

  In spite of wandering kine, and other adverse circumstances, that despised shrub, valued only by small birds as a covert and shelter from hawks, has its blossom week at last, and in course of time its harvest, sincere, though small.

  By the end of some October, when its leaves have fallen, I frequently see such a central sprig, whose progress I have watched, when I thought it had forgotten its destiny, as I had, bearing its first crop of small green or yellow or rosy fruit, which the cows cannot get at over the bushy and thorny hedge which surrounds it, and I make haste to taste the new and undescribed variety. We have all heard of the numerous varieties of fruit invented by Van Mons and Knight. This is the system of Van Cow, and she has invented far more and more memorable varieties than both of them.

  Through what hardships it may attain to bear a sweet fruit! Though somewhat small, it may prove equal, if not superior, in flavor to that which has grown in a garden,—will perchance be all the sweeter and more palatable for the very difficulties it has had to contend with. Who knows but this chance wild fruit, planted by a cow or a bird on some remote and rocky hillside, where it is as yet unobserved by man, may be the choicest of all its kind, and foreign potentates shall hear of it, and royal societies seek to propagate it, though the virtues of the perhaps truly crabbed owner of the soil may never be heard of,—at least, beyond the limits of his village? It was thus the Porter and the Baldwin grew.

  Every wild apple shrub excites our expectation thus, somewhat as every wild child. It is, perhaps, a prince in disguise. What a lesson to man! So are human beings, referred to the highest standard, the celestial fruit which they suggest and aspire to bear, browsed on by fate; and only the most persistent and strongest genius defends itself and prevails, sends a tender scion upward at last, and drops its perfect fruit on the ungrateful earth. Poets and philosophers and statesmen thus spring up in the country pastures, and outlast the hosts of unoriginal men.

  Such is always the pursuit of knowledge. The celestial fruits, the golden apples of the Hesperides, are ever guarded by a hundred-headed dragon which never sleeps, so that it is an Herculean labor to pluck them.

  This is one, and the most remarkable way in which the wild apple is propagated; but commonly it springs up at wide intervals in woods and swamp, and by the sides of roads, as the soil may suit it, and grows with comparative rapidity. Those which grow in dense woods are very tall and slender. I frequently pluck from these trees a perfectly mild and tamed fruit. As Palladius says, “Et injussu consternitur ubere mali:” And the ground is strewn with the fruit of an unbidden apple tree.

  It is an old notion that, if these wild trees do not bear a valuable fruit of their own, they are the best stocks by which to transmit to posterity the most highly prized qualities of others. However, I am not in search of stocks, but the wild fruit itself, whose fierce gust has suffered no “inteneration.” It is not my

  “highest plot

  To plant the Bergamot.”

  THE FRUIT, AND ITS FLAVOR

  The time for wild apples is the last of October and the first of November. They then get to be palatable, for they ripen late, and they are still perhaps as beautiful as ever. I make a great account of these fruits, which the farmers do not think it worth the while to gather,—wild flavors of the Muse, vivacious and inspiriting. The farmer thinks that he has better in his barrels, but he is mistaken, unless he has a walker’s appetite and imagination, neither of which can he have.

  Such as grow quite wild, and are left out till the first of November, I presume that the owner does not mean to gather. They belong to children as wild as themselves,—to certain active boys that I know,—to the wildeyed woman of the fields, to whom nothing comes amiss, who gleans after all the world, and, moreover, to us walkers. We have met with them, and they are ours. These rights, long enough insisted upon, have come to be an institution in some old countries, where they have learned how to live. I hear that “the custom of grippling, which may be called applegleaning, is, or was formerly, practiced in Herefordshire. It consists in leaving a few apples, which are called the gripples, on every tree, after the general gathering, for the boys, who go with climbing-poles and bags to collect them.”

  As for those I speak of, I pluck them as a wild fruit, native to this quarter of the earth,—fruit of old trees that have been dying ever since I was a boy and are not yet dead, frequented only by the woodpecker and the squirrel, deserted now by the owner, who has not faith enough to look under their boughs. From the appearance of the tree-top, at a little distance, you would expect nothing but lichens to drop from it, but your faith is rewarded by finding the ground strewn with spirited fruit,—some of it, perhaps, collected at squirrel-holes, with the marks of their teeth by which they carried them,—some containing a cricket or two silently feeding within, and some, especially in damp days, a shell-less snail. The very sticks and stones lodged in the tree-top might have convinced you of the savoriness of the fruit which has been so eagerly sought after in past years.

  I have seen no account of these among the “Fruits and Fruit-Trees of America,” though they are more memorable to my taste than the grafted kinds; more racy and wild American flavors do they possess when October and November, when December and January, and perhaps February and March even, have assuaged them somewhat. An old farmer in my neighborhood, who always selects the right word, says that “they have a kind of bow-arrow tang.”

  Apples for grafting appear to have been selected commonly, not so much for their spirited flavor, as for their mildness, their size, and bearing qualities,—not so much for their beauty, as for their fairness and soundness. Indeed, I have no faith in the selected lists of pomological gentlemen. Their “Favorites” and “None-suches” and “Seek-nofarthers,” when I have fruited them, commonly turn out very tame and forgettable. They are eaten with comparatively little zest, and have no real tang nor smack to them.

  What if some of these wildings are acrid and puckery, genuine verjuice, do they not still belong
to the Pomaceœ, which are uniformly innocent and kind to our race? I still begrudge them to the cider-mill. Perhaps they are not fairly ripe yet.

  No wonder that these small and high-colored apples are thought to make the best cider. Loudon quotes from the “Herefordshire Report,” that “apples of a small size are always, if equal in quality, to be preferred to those of a larger size, in order that the rind and kernel may bear the greatest proportion to the pulp, which affords the weakest and most watery juice.” And he says that, “to prove this, Dr. Symonds, of Hereford, about the year 1800, made one hogshead of cider entirely from the rinds and cores of apples, and another from the pulp only, when the first was found of extraordinary strength and flavor, while the latter was sweet and insipid.”

  Evelyn says that the “Red-strake” was the favorite cider-apple in his day; and he quotes one Dr. Newburg as saying, “In Jersey’t is a general observation, as I hear, that the more of red any apple has in its rind, the more proper it is for this use. Pale-faced apples they exclude as much as may be from their cider-vat.” This opinion still prevails.

  All apples are good in November. Those which the farmer leaves out as unsalable and unpalatable to those who frequent the markets are choicest fruit to the walker. But it is remarkable that the wild apple, which I praise as so spirited and racy when eaten in the fields or woods, being brought into the house has frequently a harsh and crabbed taste. The Saunterer’s Apple not even the saunterer can eat in the house. The palate rejects it there, as it does haws and acorns, and demands a tamed one; for there you miss the November air, which is the sauce it is to be eaten with. Accordingly, when Tityrus, seeing the lengthening shadows, invites Melibœus to go home and pass the night with him, he promises him mild apples and soft chestnuts,—mitia poma, castaneæ molles. I frequently pluck wild apples of so rich and spicy a flavor that I wonder all orchardists do not get a scion from that tree, and I fail not to bring home my pockets full. But perchance, when I take one out of my desk and taste it in my chamber, I find it unexpectedly crude,—sour enough to set a squirrel’s teeth on edge and make a jay scream.

  These apples have hung in the wind and frost and rain till they have absorbed the qualities of the weather or season, and thus are highly seasoned, and they pierce and sting and permeate us with their spirit. They must be eaten in season, accordingly,—that is, out-of-doors.

  To appreciate the wild and sharp flavors of these October fruits, it is necessary that you be breathing the sharp October or November air. The outdoor air and exercise which the walker gets give a different tone to his palate, and he craves a fruit which the sedentary would call harsh and crabbed. They must be eaten in the fields, when your system is all aglow with exercise, when the frosty weather nips your fingers, the wind rattles the bare boughs or rustles the few remaining leaves, and the jay is heard screaming around. What is sour in the house a bracing walk makes sweet. Some of these apples might be labeled, “To be eaten in the wind.”

  Of course no flavors are thrown away; they are intended for the taste that is up to them. Some apples have two distinct flavors, and perhaps one half of them must be eaten in the house, the other outdoors. One Peter Whitney wrote from Northborough in 1782, for the Proceedings of the Boston Academy, describing an apple tree in that town “producing fruit of opposite qualities, part of the same apple being frequently sour and the other sweet;” also some all sour, and others all sweet, and this diversity on all parts of the tree.

  There is a wild apple on Nawshawtuct Hill in my town which has to me a peculiarly pleasant bitter tang, not perceived till it is three-quarters tasted. It remains on the tongue. As you eat it, it smells exactly like a squash-bug. It is a sort of triumph to eat and relish it.

  I hear that the fruit of a kind of plum tree in Provence is “called Prunes sibarelles, because it is impossible to whistle after having eaten them, from their sourness.” But perhaps they were only eaten in the house and in summer, and if tried out-of-doors in a stinging atmosphere, who knows but you could whistle an octave higher and clearer?

  In the fields only are the sours and bitters of Nature appreciated; just as the woodchopper eats his meal in a sunny glade, in the middle of a winter day, with content, basks in a sunny ray there, and dreams of summer in a degree of cold which, experienced in a chamber, would make a student miserable. They who are at work abroad are not cold, but rather it is they who sit shivering in houses. As with temperatures, so with flavors; as with cold and heat, so with sour and sweet. This natural raciness, the sours and bitters which the diseased palate refuses, are the true condiments.

  Let your condiments be in the condition of your senses. To appreciate the flavor of these wild apples requires vigorous and healthy senses, papillæ firm and erect on the tongue and palate, not easily flattened and tamed.

  From my experience with wild apples, I can understand that there may be reason for a savage’s preferring many kinds of food which the civilized man rejects. The former has the palate of an outdoor man. It takes a savage or wild taste to appreciate a wild fruit.

  What a healthy out-of-door appetite it takes to relish the apple of life, the apple of the world, then!

  “Nor is it every apple I desire,

  Nor that which pleases every palate best;

  ’T is not the lasting Deuxan I require,

  Nor yet the red-checked Greening I request,

  Nor that which first beshrewed the name of wife,

  Nor that whose beauty caused the golden strife:

  No, no! bring me an apple from the tree of life.”

  So there is one thought for the field, another for the house. I would have my thoughts, like wild apples, to be food for walkers, and will not warrant them to be palatable if tasted in the house.

  THEIR BEAUTY

  Almost all wild apples are handsome. They cannot be too gnarly and crabbed and rusty to look at. The gnarliest will have some redeeming traits even to the eye. You will discover some evening redness dashed or sprinkled on some protuberance or in some cavity. It is rare that the summer lets an apple go without streaking or spotting it on some part of its sphere. It will have some red stains, commemorating the mornings and evenings it has witnessed; some dark and rusty blotches, in memory of the clouds and foggy, mildewy days that have passed over it; and a spacious field of green reflecting the general face of nature,—green even as the fields; or a yellow ground, which implies a milder flavor,—yellow as the harvest, or russet as the hills.

  Apples, these I mean, unspeakably fair,—apples not of Discord, but of Concord! Yet not so rare but that the homeliest may have a share. Painted by the frosts, some a uniform clear bright yellow, or red, or crimson, as if their spheres had regularly revolved, and enjoyed the influence of the sun on all sides alike,—some with the faintest pink blush imaginable, —some brindled with deep red streaks like a cow, or with hundreds of fine blood-red rays running regularly from the stem-dimple to the blossom end, like meridional lines, on a straw-colored ground,—some touched with a greenish rust, like a fine lichen, here and there, with crimson blotches or eyes more or less confluent and fiery when wet,—and others gnarly, and freckled or peppered all over on the stem side with fine crimson spots on a white ground, as if accidentally sprinkled from the brush of Him who paints the autumn leaves. Others, again, are sometimes red inside, perfused with a beautiful blush, fairy food, too beautiful to eat,—apple of the Hesperides, apple of the evening sky! But like shells and pebbles on the seashore, they must be seen as they sparkle amid the withering leaves in some dell in the woods, in the autumnal air, or as they lie in the wet grass, and not when they have wilted and faded in the house.

  THE NAMING OF THEM

  It would be a pleasant pastime to find suitable names for the hundred varieties which go to a single heap at the cider-mill. Would it not tax a man’s invention,—no one to be named after a man, and all in the lingua vernacula? Who shall stand godfather at the christening of the wild apples? It would exhaust the Latin and Greek languages, if t
hey were used, and make the lingua vernacula flag. We should have to call in the sunrise and the sunset, the rainbow and the autumn woods and the wildflowers, and the woodpecker and the purple finch and the squirrel and the jay and the butterfly, the November traveler and the truant boy, to our aid.

  In 1836 there were in the garden of the London Horticultural Society more than fourteen hundred distinct sorts. But here are species which they have not in their catalogue, not to mention the varieties which our crab might yield to cultivation.

  Let us enumerate a few of these. I find myself compelled, after all, to give the Latin names of some for the benefit of those who live where English is not spoken,—for they are likely to have a world-wide reputation.

  There is, first of all, the Wood Apple (Malus sylvatica); the Blue-Jay Apple; the Apple which grows in Dells in the Woods (sylvestrivallis), also in Hollows in Pastures (campestrivallis); the Apple that grows in an old Cellar-Hole (Malus cellaris); the Meadow Apple; the Partridge Apple; the Truant’s Apple (cessatoris), which no boy will ever go by without knocking off some, however late it may be; the Saunterer’s Apple,—you must lose yourself before you can find the way to that; the Beauty of the Air (decus aëris); December-Eating; the Frozen-Thawed (gelato-soluta), good only in that state; the Concord Apple, possibly the same with the Musketaquidensis; the Assabet Apple; the Brindled Apple; Wine of New England; the Chickaree Apple; the Green Apple (Malus viridis),—this has many synonyms: in an imperfect state, it is the choleramorbifera aut dysenterifera, puerulis dilectissima; the Apple which Atalanta stopped to pick up; the Hedge Apple (Malus sepium); the Slug Apple (limacea); the Railroad Apple, which perhaps came from a core thrown out of the cars; the Apple whose Fruit we tasted in our Youth; our Particular Apple, not to be found in any catalogue; pedestrium solatium; also the Apple where hangs the Forgotten Scythe; Iduna’s Apples, and the Apples which Loki found in the Wood; and a great many more I have on my list, too numerous to mention,—all of them good. As Bodæus exclaims, referring to the cultivated kinds, and adapting Virgil to his case, so I, adapting Bodæus,—