Grim's Golden can take the pressure
when its cider that you're making,
but pies and other sweet treasures
I’d use Granny smith when baking.

when you make applesauce from scratch
use a bushel of Paula red,
for candy apples by the batch
I would use pink lady instead

Liberty will melt in your mouth
as a Butter, Jam and preserve
but a Gala grown in the south
use in a pork chop hors d'oeuvre