Drops in a silent autumn night.—TENNYSON.
Not a little of the sunshine of our northern winters is surely wrapped up in the apple. How could we winter over without it! How is life sweetened by its mild acids! A cellar well filled with apples is more valuable than a chamber2 filled with flax and wool. So much sound ruddy life to draw upon, to strike one's roots down into, as it were.
Especially to those whose soil of life is inclined to be a little clayey and heavy, is the apple a winter necessity. It is the natural antidote3 of most of the ills the flesh is heir to. Full of vegetable acids and aromatics5, qualities which act as refrigerants and antiseptics, what an enemy it is to jaundice, indigestion, torpidity6 of liver, etc. It is a gentle spur and tonic7 to the whole biliary system. Then I have read that it has been found by analysis to contain more phosphorus than any other vegetable. This makes it the proper food of the scholar and the sedentary man; it feeds his brain and it stimulates8 his liver. Nor is this all. Besides its hygienic properties, the apple is full of sugar and mucilage, which make it highly nutritious9. It is said, "The operators of Cornwall, England, consider ripe apples nearly as nourishing as bread, and far more so than potatoes. In the year 1801—which was a year of much scarcity—apples, instead of being converted into cider, were sold to the poor, and the laborers10 asserted that they could 'stand their work' on baked apples without meat; whereas a potato diet required either meat or some other substantial nutriment. The French and Germans use apples extensively, so do the inhabitants of all European nations. The laborers depend upon them as an article of food, and frequently make a dinner of sliced apples and bread."
Yet the English apple is a tame and insipid11 affair compared with the intense, sun-colored and sun-steeped fruit our orchards12 yield. The English have no sweet apple, I am told, the saccharine14 element apparently15 being less abundant in vegetable nature in that sour and chilly16 climate than in our own. It is well known that the European maple17 yields no sugar, while both our birch and hickory have sweet in their veins18. Perhaps this fact accounts for our excessive love of sweets, which may be said to be a national trait.
The Russian apple has a lovely complexion19, smooth and transparent20, but the Cossack is not yet all eliminated from it. The only one I have seen—the Duchess of Oldenburg—is as beautiful as a Tartar princess, with a distracting odor, but it is the least bit puckery21 to the taste.
The best thing I know about Chili22 is not its guano beds, but this fact which I learn from Darwin's "Voyage," namely, that the apple thrives well there. Darwin saw a town there so completely buried in a wood of apple-trees, that its streets were merely paths in an orchard13. The tree indeed thrives so well, that large branches cut off in the spring and planted two or three feet deep in the ground send out roots and develop into fine full-bearing trees by the third year. The people know the value of the apple too. They make cider and wine of it and then from the refuse a white and finely flavored spirit; then by another process a sweet treacle23 is obtained called honey. The children and the pigs eat little or no other food. He does not add that the people are healthy and temperate24, but I have no doubt they are. We knew the apple had many virtues25, but these Chilians have really opened a deep beneath a deep. We had found out the cider and the spirits, but who guessed the wine and the honey, unless it were the bees? There is a variety in our orchards called the winesap, a doubly liquid name that suggests what might be done with this fruit.
The apple is the commonest and yet the most varied26 and beautiful of fruits. A dish of them is as becoming to the centre-table in winter as was the vase of flowers in the summer,—a bouquet27 of spitzenbergs and greenings and northern spies. A rose when it blooms, the apple is a rose when it ripens28. It pleases every sense to which it can be addressed, the touch, the smell, the sight, the taste; and when it falls in the still October days it pleases the ear. It is a call to a banquet, it is a signal that the feast is ready. The bough30 would fain hold it, but it can now assert its independence; it can now live a life of its own.
Daily the stem relaxes its hold, till finally it lets go completely, and down comes the painted sphere with a mellow thump32 to the earth, towards which it has been nodding so long. It bounds away to seek its bed, to hide under a leaf, or in a tuft of grass. It will now take time to meditate33 and ripen29! What delicious thoughts it has there nestled with its fellows under the fence, turning acid into sugar, and sugar into wine!
How pleasing to the touch! I love to stroke its polished rondure with my hand, to carry it in my pocket on my tramp over the winter hills, or through the early spring woods. You are company, you red-cheeked spitz, or you salmon-fleshed greening! I toy with you; press your face to mine, toss you in the air, roll you on the ground, see you shine out where you lie amid the moss34 and dry leaves and sticks. You are so alive! You glow like a ruddy flower. You look so animated35 I almost expect to see you move. I postpone36 the eating of you, you are so beautiful! How compact; how exquisitely37 tinted38! Stained by the sun and varnished39 against the rains. An independent vegetable existence, alive and vascular40 as my own flesh; capable of being wounded, bleeding, wasting away, and almost of repairing damages!
How it resists the cold! holding out almost as long as the red cheeks of the boys do. A frost that destroys the potatoes and other roots only makes the apple more crisp and vigorous; it peeps out from the chance November snows unscathed. When I see the fruit-vender42 on the street corner stamping his feet and beating his hands to keep them warm, and his naked apples lying exposed to the blasts, I wonder if they do not ache too to clap their hands and enliven their circulation. But they can stand it nearly as long as the vender can.
Noble common fruit, best friend of man and most loved by him, following him like his dog or his cow, wherever he goes. His homestead is not planted till you are planted, your roots intertwine with his; thriving best where he thrives best, loving the limestone43 and the frost, the plow44 and the pruning-knife, you are indeed suggestive of hardy45, cheerful industry, and a healthy life in the open air. Temperate, chaste46 fruit! you mean neither luxury nor sloth47, neither satiety48 nor indolence, neither enervating49 heats nor the Frigid50 Zones. Uncloying fruit, fruit whose best sauce is the open air, whose finest flavors only he whose taste is sharpened by brisk work or walking knows; winter fruit, when the fire of life burns brightest; fruit always a little hyperborean, leaning towards the cold; bracing51, sub-acid, active fruit. I think you must come from the north, you are so frank and honest, so sturdy and appetizing. You are stocky and homely52 like the northern races. Your quality is Saxon. Surely the fiery53 and impetuous south is not akin54 to you. Not spices or olives or the sumptuous55 liquid fruits, but the grass, the snow, the grains, the coolness is akin to you. I think if I could subsist56 on you or the like of you, I should never have an intemperate57 or ignoble58 thought, never be feverish59 or despondent60. So far as I could absorb or transmute61 your quality I should be cheerful, continent, equitable62, sweet-blooded, long-lived, and should shed warmth and contentment around.
Is there any other fruit that has so much facial expression as the apple? What boy does not more than half believe they can see with that single eye of theirs? Do they not look and nod to him from the bough? The swaar has one look, the rambo another, the spy another. The youth recognizes the seek-no-further buried beneath a dozen other varieties, the moment he catches a glance of its eye, or the bonny-cheeked Newtown pippin, or the gentle but sharp-nosed gilliflower. He goes to the great bin63 in the cellar and sinks his shafts64 here and there in the garnered65 wealth of the orchards, mining for his favorites, sometimes coming plump upon them, sometimes catching66 a glimpse of them to the right or left, or uncovering them as keystones in an arch made up of many varieties. In the dark he can usually tell them by the sense of touch. There is not only the size and shape, but there is the texture67 and polish. Some apples are coarse grained and some are fine; some are thin-skinned and some are thick. One variety is quick and vigorous beneath the touch; another gentle and yielding. The pinnock has a thick skin with a spongy lining68, a bruise69 in it becomes like a piece of cork70. The tallow apple has an unctuous71 feel, as its name suggests. It sheds water like a duck. What apple is that with a fat curved stem that blends so prettily72 with its own flesh,—the wine-apple? Some varieties impress me as masculine,—weather-stained, freckled73, lasting74 and rugged75; others are indeed lady apples, fair, delicate, shining, mild-flavored, white-meated, like the egg-drop and the lady-finger. The practiced hand knows each kind by the touch. Do you remember the apple hole in the garden or back of the house, Ben Bolt? In the fall after the bins76 in the cellar had been well stocked, we excavated77 a circular pit in the warm, mellow earth, and covering the bottom with clean rye straw, emptied in basketful after basketful of hardy choice varieties, till there was a tent-shaped mound78 several feet high of shining variegated79 fruit. Then wrapping it about with a thick layer of long rye straw, and tucking it up snug80 and warm, the mound was covered, with a thin coating of earth, a flat stone on the top holding down the straw. As winter set in, another coating of earth was put upon it, with perhaps an overcoat of coarse dry stable manure81, and the precious pile was left in silence and darkness till spring. No marmot hibernating82 under-ground in his nest of leaves and dry grass, more cosy83 and warm. No frost, no wet, but fragrant84 privacy and quiet. Then how the earth tempers and flavors the apples! It draws out all the acrid85 unripe86 qualities, and infuses into them a subtle refreshing87 taste of the soil. Some varieties perish; but the ranker, hardier88 kinds, like the northern spy, the greening, or the black apple, or the russet, or the pinnock, how they ripen and grow in grace, how the green becomes gold, and the bitter becomes sweet!
As the supply in the bins and barrels gets low and spring approaches, the buried treasures in the garden are remembered. With spade and axe31 we go out and penetrate89 through the snow and frozen earth till the inner dressing90 of straw is laid bare. It is not quite as clear and bright as when we placed it there last fall, but the fruit beneath, which the hand soon exposes, is just as bright and far more luscious91. Then, as day after day you resort to the hole, and, removing the straw and earth from the opening, thrust your arm into the fragrant pit, you have a better chance than ever before to become acquainted with your favorites by the sense of touch. How you feel for them, reaching to the right and left! Now you have got a Tolman sweet; you imagine you can feel that single meridian92 line that divides it into two hemispheres. Now a greening fills your hand, you feel its fine quality beneath its rough coat. Now you have hooked a swaar, you recognize its full face; now a Vandevere or a King rolls down from the apex93 above, and you bag it at once. When you were a school-boy you stowed these away in your pockets and ate them along the road and at recess94, and again at noon time; and they, in a measure, corrected the effects of the cake and pie with which your indulgent mother filled your lunch-basket.
The boy is indeed the true apple-eater, and is not to be questioned how he came by the fruit with which his pockets are filled. It belongs to him...His own juicy flesh craves95 the juicy flesh of the apple. Sap draws sap. His fruit-eating has little reference to the state of his appetite. Whether he be full of meat or empty of meat he wants the apple just the same. Before meal or after meal it never comes amiss. The farm-boy munches97 apples all day long. He has nests of them in the hay-mow, mellowing98, to which he makes frequent visits. Sometimes old Brindle, having access through the open door, smells them out and makes short work of them.
In some countries the custom remains99 of placing a rosy100 apple in the hand of the dead that they may find it when they enter paradise. In northern mythology101 the giants eat apples to keep off old age.
The apple is indeed the fruit of youth. As we grow old we crave96 apples less. It is an ominous102 sign. When you are ashamed to be seen eating them on the street; when you can carry them in your pocket and your hand not constantly find its way to them; when your neighbor has apples and you have none, and you make no nocturnal visits to his orchard; when your lunch-basket is without them, and you can pass a winter's night by the fireside with no thought of the fruit at your elbow, then be assured you are no longer a boy, either in heart or years.
The genuine apple-eater comforts himself with an apple in their season as others with a pipe or cigar. When he has nothing else to do, or is bored, he eats an apple. While he is waiting for the train he eats an apple, sometimes several of them. When he takes a walk, he arms himself with apples. His traveling bag is full of apples. He offers an apple to his companion, and takes one himself. They are his chief solace103 when on the road. He sows their seed all along the route. He tosses the core from the car-window and from the top of the stage-coach. He would, in time, make the land one vast orchard. He dispenses104 with a knife. He prefers that his teeth shall have the first taste. Then he knows the best flavor is immediately beneath the skin, and that in a pared apple this is lost. If you will stew105 the apple, he says, instead of baking it, by all means leave the skin on. It improves the color and vastly heightens the flavor of the dish.
The apple is a masculine fruit; hence women are poor apple-eaters. It belongs to the open air, and requires an open-air taste and relish106.
I instantly sympathized with that clergyman I read of, who on pulling out his pocket-handkerchief in the midst of his discourse107, pulled out two bouncing apples with it that went rolling across the pulpit floor and down the pulpit stairs. These apples were, no doubt, to be eaten after the sermon on his way home, or to his next appointment. They would take the taste of it out of his mouth. Then, would a minister be apt to grow tiresome108 with two big apples in his coat-tail pockets? Would he not naturally hasten along to "lastly," and the big apples? If they were the dominie apples, and it was April or May, he certainly....
How the early settlers prized the apple! When their trees broke down or were split asunder109 by the storms, the neighbors turned out, the divided tree was put together again and fastened with iron bolts. In some of the oldest orchards one may still occasionally see a large dilapidated tree with the rusty110 iron bolt yet visible. Poor, sour fruit, too, but sweet in those early pioneer days. My grandfather, who was one of these heroes of the stump111, used every fall to make a journey of forty miles for a few apples, which he brought home in a bag on horseback. He frequently started from home by two or three o'clock in the morning, and at one time both he and his horse were much frightened by the screaming of panthers in a narrow pass in the mountains through which the road led.
Emerson, I believe, has spoken of the apple as the social fruit of New England. Indeed, what a promoter or abettor of social intercourse112 among our rural population the apple has been, the company growing more merry and unrestrained as soon as the basket of apples was passed round! When the cider followed, the introduction and good understanding were complete. Then those rural gatherings113 that enlivened the autumn in the country, known as "apple cuts," now, alas114! nearly obsolete115, where so many things were cut and dried besides apples! The larger and more loaded the orchard, the more frequently the invitations went round and the higher the social and convivial116 spirit ran. Ours is eminently117 a country of the orchard. Horace Greeley said he had seen no land in which the orchard formed such a prominent feature in the rural and agricultural districts. Nearly every farmhouse118 in the Eastern and Northern States has its setting or its background of apple-trees, which generally date back to the first settlement of the farm. Indeed, the orchard, more than almost any other thing, tends to soften119 and humanize the country, and to give the place of which it is an adjunct, a settled, domestic look. The apple-tree takes the rawness and wildness off any scene. On the top of a mountain, or in remote pastures, it sheds the sentiment of home. It never loses its domestic air, or lapses120 into a wild state. And in planting a homestead, or in choosing a building site for the new house, what a help it is to have a few old, maternal121 apple-trees near by; regular old grandmothers, who have seen trouble, who have been sad and glad through so many winters and summers, who have blossomed till the air about them is sweeter than elsewhere, and borne fruit till the grass beneath them has become thick and soft from human contact, and who have nourished robins122 and finches in their branches till they have a tender, brooding look. The ground, the turf, the atmosphere of an old orchard, seem several stages nearer to man than that of the adjoining field, as if the trees had given back to the soil more than they had taken from it; as if they had tempered the elements and attracted all the genial124 and beneficent influences in the landscape around.
An apple orchard is sure to bear you several crops beside the apple. There is the crop of sweet and tender reminiscences dating from childhood and spanning the seasons from May to October, and making the orchard a sort of outlying part of the household. You have played there as a child, mused125 there as a youth or lover, strolled there as a thoughtful, sad-eyed man. Your father, perhaps, planted the trees, or reared them from the seed, and you yourself have pruned126 and grafted127 them, and worked among them, till every separate tree has a peculiar128 history and meaning in your mind. Then there is the never-failing crop of birds—robins, goldfinches, king-birds, cedar-birds, hair-birds, orioles, starlings—all nesting and breeding in its branches, and fitly described by Wilson Flagg as "Birds of the Garden and Orchard." Whether the pippin and sweetbough bear or not, the "punctual birds" can always be depended on. Indeed, there are few better places to study ornithology129 than in the orchard. Besides its regular occupants, many of the birds of the deeper forest find occasion to visit it during the season. The cuckoo comes for the tent-caterpillar, the jay for frozen apples, the ruffed grouse130 for buds, the crow foraging131 for birds' eggs, the woodpecker and chickadees for their food, and the high-hole for ants. The red-bird comes too, if only to see what a friendly covert132 its branches form; and the wood-thrush now and then comes out of the grove133 near by, and nests alongside of its cousin, the robin123. The smaller hawks134 know that this is a most likely spot for their prey135; and in spring the shy northern warblers may be studied as they pause to feed on the fine insects amid its branches. The mice love to dwell here also, and hither comes from the near woods the squirrel and the rabbit. The latter will put his head through the boy's slipper-noose any time for taste of the sweet apple, and the red squirrel and chipmunk136 esteem137 its seeds a great rarity.
All the domestic animals love the apple, but none so much so as the cow. The taste of it wakes her up as few other things do, and bars and fences must be well looked after. No need to assort them or pick out the ripe ones for her. An apple is an apple, and there is no best about it. I heard of a quick-witted old cow that learned to shake them down from the tree. While rubbing herself she had observed that an apple sometimes fell. This stimulated138 her to rub a little harder, when more apples fell. She then took the hint and rubbed her shoulder with such vigor41 that the farmer had to check her and keep an eye on her to save his fruit.
But the cow is the friend of the apple. How many trees she has planted about the farm, in the edge of the woods, and in remote fields and pastures. The wild apples, celebrated139 by Thoreau, are mostly of her planting. She browses140 them down to be sure, but they are hers, and why should she not?
What an individuality the apple-tree has, each variety being nearly as marked by its form as by its fruit. What a vigorous grower, for instance, is the Ribston pippin, an English apple. Wide branching like the oak, and its large ridgy141 fruit, in late fall or early winter, is one of my favorites. Or the thick and more pendent top of the belleflower, with its equally rich, sprightly142 uncloying fruit.
Sweet apples are perhaps the most nutritious, and when baked are a feast in themselves. With a tree of the Jersey143 sweet or of Tolman's sweeting in bearing, no man's table need be devoid144 of luxuries and one of the most wholesome145 of all deserts. Or the red astrachan, an August apple, what a gap may be filled in the culinary department of a household at this season, by a single tree of this fruit! And what a feast is its shining crimson146 coat to the eye before its snow-white flesh has reached the tongue. But the apple of apples for the household is the spitzenberg. In this casket Pomona has put her highest flavors. It can stand the ordeal147 of cooking and still remain a spitz. I recently saw a barrel of these apples from the orchard of a fruit-grower in the northern part of New York, who has devoted148 special attention to this variety. They were perfect gems149. Not large, that had not been the aim, but small, fair, uniform, and red to the core. How intense, how spicy150 and aromatic4!
But all the excellences151 of the apple are not confined to the cultivated fruit. Occasionally a seedling152 springs up about the farm that produces fruit of rare beauty and worth. In sections peculiarly adapted to the apple, like a certain belt along the Hudson River, I have noticed that most of the wild unbidden trees bear good, edible153 fruit. In cold and ungenial districts, the seedlings154 are mostly sour and crabbed155, but in more favorable soils they are oftener mild and sweet. I know wild apples that ripen in August, and that do not need, if it could be had, Thoreau's sauce of sharp November air to be eaten with. At the foot of a hill near me and striking its roots deep in the shale157, is a giant specimen158 of native tree that bears an apple that has about the clearest, waxiest, most transparent complexion I ever saw. It is good size, and the color of a tea-rose. Its quality is best appreciated in the kitchen. I know another seedling of excellent quality and so remarkable159 for its firmness and density160, that it is known on the farm where it grows as the "heavy apple."
I have alluded161 to Thoreau, to whom all lovers of the apple and its tree are under obligation. His chapter on Wild Apples is a most delicious piece of writing. It has a "tang and smack162" like the fruit it celebrates, and is dashed and streaked163 with color in the same manner. It has the hue164 and perfume of the crab156, and the richness and raciness of the pippin. But Thoreau loved other apples than the wild sorts and was obliged to confess that his favorites could not be eaten in-doors. Late in November he found a blue-pearmain tree growing within the edge of a swamp, almost as good as wild. "You would not suppose," he says, "that there was any fruit left there on the first survey, but you must look according to system. Those which lie exposed are quite brown and rotten now, or perchance a few still show one blooming cheek here and there amid the wet leaves. Nevertheless, with experienced eyes I explore amid the bare alders165, and the huckleberry bushes, and the withered167 sedge, and in the crevices168 of the rocks, which are full of leaves, and pry169 under the fallen and decayed ferns which, with apple and alder166 leaves, thickly strew170 the ground. For I know that they lie concealed171, fallen into hollows long since, and covered up by the leaves of the tree itself—a proper kind of packing. From these lurking172 places, everywhere within the circumference173 of the tree, I draw forth174 the fruit all wet and glossy175, maybe nibbled176 by rabbits and hollowed out by crickets, and perhaps a leaf or two cemented to it (as Curzon an old manuscript from a monastery's mouldy cellar), but still with a rich bloom on it, and at least as ripe and well kept, if no better than those in barrels, more crisp and lively than they. If these resources fail to yield anything, I have learned to look between the leaves of the suckers which spring thickly from some horizontal limb, for now and then one lodges177 there, or in the very midst of an alder-clump, where they are covered by leaves, safe from cows which may have smelled them out. If I am sharp-set, for I do not refuse the blue-pearmain, I fill my pockets on each side; and as I retrace178 my steps, in the frosty eve being perhaps four or five miles from home, I eat one first from this side, and then from that, to keep my balance."
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1
mellow
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| adj.柔和的；熟透的；v.变柔和；(使)成熟 | |
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chamber
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| n.房间，寝室；会议厅；议院；会所 | |
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antidote
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| n.解毒药，解毒剂 | |
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aromatic
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| adj.芳香的，有香味的 | |
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aromatics
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| n.芳香植物( aromatic的名词复数 )；芳香剂，芳香药物 | |
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6
torpidity
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| n.麻痹 | |
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tonic
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| n./adj.滋补品，补药，强身的，健体的 | |
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8
stimulates
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| v.刺激( stimulate的第三人称单数 )；激励；使兴奋；起兴奋作用，起刺激作用，起促进作用 | |
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nutritious
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| adj.有营养的，营养价值高的 | |
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laborers
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| n.体力劳动者，工人( laborer的名词复数 )；（熟练工人的）辅助工 | |
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insipid
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| adj.无味的，枯燥乏味的，单调的 | |
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orchards
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| （通常指围起来的）果园( orchard的名词复数 ) | |
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orchard
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| n.果园，果园里的全部果树，(美俚)棒球场 | |
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saccharine
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| adj.奉承的，讨好的 | |
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15
apparently
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| adv.显然地；表面上，似乎 | |
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16
chilly
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| adj.凉快的，寒冷的 | |
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maple
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| n.槭树，枫树，槭木 | |
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veins
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| n.纹理；矿脉( vein的名词复数 )；静脉；叶脉；纹理 | |
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complexion
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| n.肤色；情况，局面；气质，性格 | |
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transparent
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| adj.明显的，无疑的；透明的 | |
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puckery
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| adj.易皱的；弄皱的；缩拢的；起褶的 | |
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chili
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| n.辣椒 | |
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treacle
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| n.糖蜜 | |
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temperate
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| adj.温和的，温带的，自我克制的，不过分的 | |
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virtues
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| 美德( virtue的名词复数 )； 德行； 优点； 长处 | |
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varied
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| adj.多样的，多变化的 | |
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bouquet
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| n.花束，酒香 | |
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ripens
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| v.成熟，使熟( ripen的第三人称单数 ) | |
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ripen
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| vt.使成熟；vi.成熟 | |
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bough
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| n.大树枝，主枝 | |
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axe
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| n.斧子；v.用斧头砍，削减 | |
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thump
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| v.重击，砰然地响；n.重击，重击声 | |
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meditate
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| v.想，考虑，（尤指宗教上的）沉思，冥想 | |
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34
moss
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| n.苔，藓，地衣 | |
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35
animated
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| adj.生气勃勃的，活跃的，愉快的 | |
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36
postpone
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| v.延期，推迟 | |
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37
exquisitely
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| adv.精致地；强烈地；剧烈地；异常地 | |
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38
tinted
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| adj. 带色彩的 动词tint的过去式和过去分词 | |
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39
varnished
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| 浸渍过的，涂漆的 | |
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40
vascular
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| adj.血管的，脉管的 | |
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41
vigor
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| n.活力，精力，元气 | |
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42
vender
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| n.小贩 | |
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43
limestone
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| n.石灰石 | |
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44
plow
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| n.犁，耕地，犁过的地；v.犁，费力地前进[英]plough | |
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45
hardy
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| adj.勇敢的，果断的，吃苦的；耐寒的 | |
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46
chaste
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| adj.贞洁的；有道德的；善良的；简朴的 | |
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47
sloth
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| n.[动]树懒；懒惰，懒散 | |
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48
satiety
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| n.饱和；(市场的)充分供应 | |
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49
enervating
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| v.使衰弱，使失去活力( enervate的现在分词 ) | |
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50
frigid
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| adj.寒冷的，凛冽的；冷淡的；拘禁的 | |
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51
bracing
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| adj.令人振奋的 | |
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52
homely
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| adj.家常的，简朴的；不漂亮的 | |
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53
fiery
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| adj.燃烧着的，火红的；暴躁的；激烈的 | |
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54
akin
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| adj.同族的，类似的 | |
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55
sumptuous
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|
| adj.豪华的，奢侈的，华丽的 | |
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56
subsist
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| vi.生存，存在，供养 | |
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57
intemperate
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| adj.无节制的，放纵的 | |
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58
ignoble
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| adj.不光彩的，卑鄙的；可耻的 | |
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59
feverish
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| adj.发烧的，狂热的，兴奋的 | |
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60
despondent
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| adj.失望的，沮丧的，泄气的 | |
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61
transmute
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| vt.使变化，使改变 | |
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62
equitable
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| adj.公平的；公正的 | |
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63
bin
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|
| n.箱柜；vt.放入箱内；[计算机] DOS文件名:二进制目标文件 | |
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64
shafts
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|
| n.轴( shaft的名词复数 )；（箭、高尔夫球棒等的）杆；通风井；一阵（疼痛、害怕等） | |
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65
garnered
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| v.收集并（通常）贮藏（某物），取得，获得( garner的过去式和过去分词 ) | |
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66
catching
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| adj.易传染的，有魅力的，迷人的，接住 | |
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67
texture
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| n.(织物)质地；(材料)构造；结构；肌理 | |
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68
lining
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| n.衬里，衬料 | |
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69
bruise
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|
| n.青肿，挫伤；伤痕；vt.打青；挫伤 | |
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70
cork
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|
| n.软木，软木塞 | |
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71
unctuous
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|
| adj.油腔滑调的，大胆的 | |
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72
prettily
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| adv.优美地；可爱地 | |
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73
freckled
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|
| adj.雀斑；斑点；晒斑；（使）生雀斑v.雀斑，斑点( freckle的过去式和过去分词 ) | |
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74
lasting
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|
| adj.永久的，永恒的；vbl.持续，维持 | |
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75
rugged
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| adj.高低不平的，粗糙的，粗壮的，强健的 | |
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76
bins
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| n.大储藏箱( bin的名词复数 )；宽口箱（如面包箱，垃圾箱等）v.扔掉，丢弃( bin的第三人称单数 ) | |
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77
excavated
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|
| v.挖掘( excavate的过去式和过去分词 )；开凿；挖出；发掘 | |
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78
mound
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| n.土墩，堤，小山；v.筑堤，用土堆防卫 | |
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79
variegated
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|
| adj.斑驳的，杂色的 | |
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80
snug
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|
| adj.温暖舒适的，合身的，安全的；v.使整洁干净，舒适地依靠，紧贴；n.（英）酒吧里的私房 | |
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81
manure
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|
| n.粪，肥，肥粒；vt.施肥 | |
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82
hibernating
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| （某些动物）冬眠，蛰伏( hibernate的现在分词 ) | |
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83
cosy
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|
| adj.温暖而舒适的，安逸的 | |
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84
fragrant
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|
| adj.芬香的，馥郁的，愉快的 | |
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85
acrid
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|
| adj.辛辣的，尖刻的，刻薄的 | |
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86
unripe
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|
| adj.未成熟的；n.未成熟 | |
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87
refreshing
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| adj.使精神振作的，使人清爽的，使人喜欢的 | |
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88
hardier
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| 能吃苦耐劳的，坚强的( hardy的比较级 )； （植物等）耐寒的 | |
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89
penetrate
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| v.透(渗)入；刺入，刺穿；洞察，了解 | |
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90
dressing
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| n.(食物)调料；包扎伤口的用品，敷料 | |
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91
luscious
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|
| adj.美味的；芬芳的；肉感的，引与性欲的 | |
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92
meridian
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|
| adj.子午线的；全盛期的 | |
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93
apex
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|
| n.顶点，最高点 | |
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94
recess
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|
| n.短期休息，壁凹（墙上装架子，柜子等凹处） | |
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95
craves
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|
| 渴望，热望( crave的第三人称单数 )； 恳求，请求 | |
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96
crave
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|
| vt.渴望得到，迫切需要，恳求，请求 | |
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97
munches
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|
| v.用力咀嚼（某物），大嚼( munch的第三人称单数 ) | |
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98
mellowing
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|
| 软化，醇化 | |
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99
remains
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|
| n.剩余物，残留物；遗体，遗迹 | |
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100
rosy
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|
| adj.美好的，乐观的，玫瑰色的 | |
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101
mythology
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|
| n.神话，神话学，神话集 | |
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102
ominous
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|
| adj.不祥的，不吉的，预兆的，预示的 | |
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103
solace
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|
| n.安慰；v.使快乐；vt.安慰(物)，缓和 | |
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104
dispenses
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| v.分配，分与；分配( dispense的第三人称单数 )；施与；配（药） | |
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105
stew
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|
| n.炖汤，焖，烦恼；v.炖汤，焖，忧虑 | |
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106
relish
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|
| n.滋味，享受，爱好，调味品；vt.加调味料，享受，品味；vi.有滋味 | |
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107
discourse
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|
| n.论文，演说；谈话；话语；vi.讲述，著述 | |
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108
tiresome
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|
| adj.令人疲劳的，令人厌倦的 | |
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109
asunder
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|
| adj.分离的，化为碎片 | |
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110
rusty
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|
| adj.生锈的；锈色的；荒废了的 | |
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111
stump
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| n.残株，烟蒂，讲演台；v.砍断，蹒跚而走 | |
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112
intercourse
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| n.性交；交流，交往，交际 | |
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113
gatherings
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| 聚集( gathering的名词复数 )； 收集； 采集； 搜集 | |
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114
alas
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| int.唉(表示悲伤、忧愁、恐惧等) | |
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115
obsolete
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| adj.已废弃的，过时的 | |
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116
convivial
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| adj.狂欢的，欢乐的 | |
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117
eminently
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| adv.突出地；显著地；不寻常地 | |
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118
farmhouse
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| n.农场住宅（尤指主要住房） | |
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119
soften
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| v.(使)变柔软；(使)变柔和 | |
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120
lapses
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| n.失误，过失( lapse的名词复数 )；小毛病；行为失检；偏离正道v.退步( lapse的第三人称单数 )；陷入；倒退；丧失 | |
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121
maternal
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|
| adj.母亲的，母亲般的，母系的，母方的 | |
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122
robins
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| n.知更鸟，鸫( robin的名词复数 )；（签名者不分先后，以避免受责的）圆形签名抗议书（或请愿书） | |
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123
robin
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| n.知更鸟，红襟鸟 | |
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124
genial
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| adj.亲切的，和蔼的，愉快的，脾气好的 | |
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125
mused
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| v.沉思，冥想( muse的过去式和过去分词 )；沉思自语说（某事） | |
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126
pruned
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| v.修剪（树木等）( prune的过去式和过去分词 )；精简某事物，除去某事物多余的部分 | |
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127
grafted
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| 移植( graft的过去式和过去分词 )； 嫁接； 使（思想、制度等）成为（…的一部份）； 植根 | |
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128
peculiar
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|
| adj.古怪的，异常的；特殊的，特有的 | |
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129
ornithology
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| n.鸟类学 | |
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130
grouse
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| n.松鸡；v.牢骚，诉苦 | |
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131
foraging
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| v.搜寻（食物），尤指动物觅（食）( forage的现在分词 )；（尤指用手）搜寻（东西） | |
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132
covert
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| adj.隐藏的；暗地里的 | |
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133
grove
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| n.林子，小树林，园林 | |
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134
hawks
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| 鹰( hawk的名词复数 )； 鹰派人物，主战派人物 | |
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135
prey
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| n.被掠食者，牺牲者，掠食；v.捕食，掠夺，折磨 | |
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136
chipmunk
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| n.花栗鼠 | |
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137
esteem
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| n.尊敬，尊重；vt.尊重，敬重；把…看作 | |
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138
stimulated
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| a.刺激的 | |
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139
celebrated
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|
| adj.有名的，声誉卓著的 | |
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140
browses
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| n.吃草( browse的名词复数 )；随意翻阅；（在商店里）随便看看；（在计算机上）浏览信息v.吃草( browse的第三人称单数 )；随意翻阅；（在商店里）随便看看；（在计算机上）浏览信息 | |
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141
ridgy
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|
| adj.有脊的；有棱纹的；隆起的；有埂的 | |
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142
sprightly
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|
| adj.愉快的，活泼的 | |
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143
jersey
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| n.运动衫 | |
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144
devoid
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| adj.全无的，缺乏的 | |
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145
wholesome
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|
| adj.适合；卫生的；有益健康的；显示身心健康的 | |
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146
crimson
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|
| n./adj.深(绯)红色(的)；vi.脸变绯红色 | |
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147
ordeal
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| n.苦难经历，（尤指对品格、耐力的）严峻考验 | |
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148
devoted
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|
| adj.忠诚的，忠实的，热心的，献身于...的 | |
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149
gems
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|
| growth； economy； management； and customer satisfaction 增长 | |
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150
spicy
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|
| adj.加香料的；辛辣的，有风味的 | |
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151
excellences
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|
| n.卓越( excellence的名词复数 )；（只用于所修饰的名词后）杰出的；卓越的；出类拔萃的 | |
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152
seedling
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| n.秧苗，树苗 | |
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153
edible
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| n.食品，食物；adj.可食用的 | |
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154
seedlings
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| n.刚出芽的幼苗( seedling的名词复数 ) | |
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155
crabbed
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|
| adj.脾气坏的；易怒的；（指字迹）难辨认的；（字迹等）难辨认的v.捕蟹( crab的过去式和过去分词 ) | |
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156
crab
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|
| n.螃蟹，偏航，脾气乖戾的人，酸苹果；vi.捕蟹，偏航，发牢骚；vt.使偏航，发脾气 | |
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157
shale
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| n.页岩，泥板岩 | |
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158
specimen
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| n.样本，标本 | |
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159
remarkable
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| adj.显著的，异常的，非凡的，值得注意的 | |
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160
density
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| n.密集，密度，浓度 | |
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161
alluded
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| 提及，暗指( allude的过去式和过去分词 ) | |
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162
smack
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| vt.拍，打，掴；咂嘴；vi.含有…意味；n.拍 | |
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163
streaked
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| adj.有条斑纹的，不安的v.快速移动( streak的过去式和过去分词 )；使布满条纹 | |
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164
hue
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| n.色度；色调；样子 | |
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165
alders
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| n.桤木( alder的名词复数 ) | |
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166
alder
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| n.赤杨树 | |
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167
withered
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| adj. 枯萎的，干瘪的，（人身体的部分器官）因病萎缩的或未发育良好的 动词wither的过去式和过去分词形式 | |
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168
crevices
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| n.（尤指岩石的）裂缝，缺口( crevice的名词复数 ) | |
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169
pry
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| vi.窥(刺)探，打听；vt.撬动(开，起) | |
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170
strew
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| vt.撒；使散落；撒在…上，散布于 | |
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171
concealed
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| a.隐藏的，隐蔽的 | |
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172
lurking
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| 潜在 | |
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173
circumference
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| n.圆周，周长，圆周线 | |
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174
forth
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| adv.向前；向外，往外 | |
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175
glossy
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| adj.平滑的；有光泽的 | |
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176
nibbled
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| v.啃，一点一点地咬（吃）( nibble的过去式和过去分词 )；啃出（洞），一点一点咬出（洞）；慢慢减少；小口咬 | |
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177
lodges
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| v.存放( lodge的第三人称单数 )；暂住；埋入；（权利、权威等）归属 | |
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178
retrace
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| v.折回；追溯，探源 | |
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