North American Fruit Explorers mailing list at ibiblio

[David.Maxwell@dal.ca]

And, just to top off the discussion, decent cider (or 'cyder') requires 
specific apples, bred 
specifically for the purpose, the best being "bitter-sweets", with 
adjustments if needed from 
"sharps" or "sweets".  My own collection includes Improved Redstreak, Brown's 
Thorn, 
Brown's Apple, Foxwhelp, Sweet Coppin, Yarlington Mill, Tremlett's Bitter, 
Shoener aus 
Hernhutt, none of which are fit to eat (or cook with).