Essays - Henry David Thoreau (best e reader for android .TXT) 📗

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 wood-chopper 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, papillae 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;
’Tis not the lasting Deuxan I require,
Nor yet the red-cheeked 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 they 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 wild flowers, and the woodpecker and the purple finch and the squirrel and the jay and the butterfly, the November traveller 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 worldwide 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