The Apple trade of America with this country is, says the Loudon ' Telegraph,' still in its infancy, and yet it is enormous. We are told that "Washington Market, in New York, and the adjoining streets, are 'literally blocked with barrels filled to repletion with red, green, and golden fruit; while trucks and waggons of every kind are engaged in conveying Apples from the receiving depots to the various commission houses.' From Philadelphia, Baltimore, Boston, and Montreal come similar reports, so that, for many weeks past, hardly a vessel has left the eastern seaboard of the United States without having a large consignment of American Apples on board. One hundred thousand barrels are exported from these cities every successive week, the cost of each barrel ranging at the shipping place from one dollar and seventy-five cents, or seven shillings, to one dollar and twenty-five cents, or five shillings, apiece. Upon arriving at Liverpool, Glasgow, and London, each barrel is sold at rates varying from seventeen to eleven shillings, and they are landed in excellent condition, with hardly an Apple damaged.

The most favourite specimens are Newtown Pippins, Cranberry Pippins, Spitzenbergs, Baldwins, and Greenings, which are, for the most part, sold in London by costermongers at the rate of two or three for a penny, while, by the West-end fruit shops, the finest Newtown Pippins are retailed at eighteenpence a dozen. It is obvious that, at these prices, enormous profits must be made either by the American shippers or by the consignees in this country; nor can it be denied that Apples ought to be much cheaper in England than is now the case. Be this, however, as it may, the export trade of fruit from North America to Europe is still in its infancy; and nothing is more surprising to an Englishman who visits the United States for the first time, than the amazing abundance and superlative excellence of Apples, Cranberries, and Peaches. In the "Western and Southern States, big baskets containing these fruits may be bought at a shilling apiece; and Dr Nichols tells us that in New England 'the finest Apples cost less than three-halfpence a bushel - less, in fact, than a single good Apple often costs in London.' In Georgia and Alabama delicious Peaches rot upon the ground in thousands of bushels, which even the multitudinous hogs are not able to devour.

In former times, before an ingenious Yankee had invented paring-machines, it was the custom, especially in New England, to have what were called ' apple-paring bees,' at which a dozen or more families met together during the autumn, in order to pare the Apples with sharp knives, and then to quarter and core them, previous to stringing the quarters upon twine, and hanging them up to dry in festoons suspended from the kitchen ceiling. Dried Apples, and open pies made from them, constitute, in fact, one of the commonest and cheapest dishes which are to be seen upon New England tables in winter; and if some little skill in cookery were employed, as is rarely the case, in preparing them, we doubt not that the insipid pumpkin-pie - of which, about a century since, Talleyrand, when exiled to the United States, expressed such abhorrence - would disappear before the superior attractions and flavour of a similar dish made from Apples.

"Hitherto the humbler classes in our great cities have had no idea of making any other use of these cheap Apples than is involved in their consumption in a raw state. 'Pleasant as is the Apple by itself,' says the author of the admirable 'Book of the Table,' ' it needs assistance in cooking. Its taste requires to be heightened by other fruity flavours, to be crossed with spices, to be enriched with butter, and magnified in contrast with sugars and creams.' Stewed or baked Apples, with a little marmalade or currant-jelly added to them, form a cheap and palatable dish; and Apple-tarts with cloves, nutmeg, and a little lemon-juice squeezed into them, are within the reach of the humblest households. We trust that the experience gained hitherto by American shippers of the amazing quantities of this delicious fruit which the English markets can absorb will lead hereafter to a largely-increased supply, at diminished prices to the consumer".

Turning from fruit to vegetables, it seems not at all unlikely that the Americans will soon be formidable competitors in the early Potato trade. Not much more than a week distant from our shores, and with a better climate, there seems to be no reason whatever against them securing a monopoly of this trade also. It seems as if home growers will eventually be compelled to confine themselves to the production of perishable fruits only - like Strawberries and Currants, etc, which there is always a good market for.

We do not know anything concerning Mr Stevens of Gullane, but should a monument ever be raised to the investigators of the Potato disease, we should say he will deserve a prominent niche in it, not only for the originality of his views on that subject, but also for his remarkable opinions regarding the mental capacities of his own class - the farmers of the Lothians; that is, assuming, of course, that he was not "crammed" on the subject of the Potato murrain, and induced to exhibit himself in the capacity of lecturer before the Haddingtonshire farmers, by some malevolent wag who knew the lecturer's weak point. According to the 'North British Agriculturist,' Mr Stevens set out with the affirmation that the Potato disease was "entomological in its nature - that is to say, an insect destroying the plant." It was not an insect as large as "the caterpillar on the Gooseberry," which, it appears, must also be an insect - but it was an insect for all that; and the lecturer was afraid lest he might be "charged with egotism were he to repeat the long string of illustrious names who supported this affirmation." This modesty on Mr Stevens's part was, we feel quite sure, superfluous, because any "string" of illustrious names might have been flattered by being even remotely associated with such a remarkable discovery.