wnat ier ai a Pea Yi Pe ey mai Mas (eu nie An Res Pts oat, feed ’ i is oy et ahd an iif Ai a ie if eh Dah : > estat PERSO ¢ \ j 7 ‘ ie : ve op mer rye Sa 2 ay) Vad 7 f i UJ : ! 4 iy oF. hie | %) fa 5 \ i eh ’ ' ‘- eh rh i _ ey hee i, ‘S nA ih aM : een ! ete | Ay Vv WAP Tih - a EEE AMERICAN Seely CULTURE YT, CONTAINING PRACTICAL DIRECTIONS FOR THE PROPAGATION AND CULTURE FROG PRES . NURSERY, ORCHARD, AND GARDEN. With Descriptions of the Principal American and Foreign Varieties cultivated in the United States. .f \ ie ud l' 2, By JOHN Jo’ THOMAS. ILLUSTRATED WITH FOUR HUNDRED AND EIGHTY ACCURATE FIGURES, NEW YORK: JAG WILLIAM WOOD & CO., 61 WALKER STREET. 1867, J, / Entered according to Act of Congress, in the year 1867, by JOHN J. THOMAS, ; J In the Clerk’s Otfice of the District Court of the United States for the Southern Distri@ of New York. ~ fm : } A *) fe “i Tue New York Printinc Company, ) + ) 81, 83, and 85 Centre Street, “Ae New York. Poy BA ss Tue first edition of the Fruir Cutturist, the basis of the present work, was written more than twenty years ago, and a year before the appearance of Downing’s first edition of the Fruzts and Fruit Trees of America. It was subsequently much enlarged, and several revised editions afterwards appeared. The rapid progress made of late years in the culture of fruit has required a still further revision. The present edition has been newly arranged, and most of it rewritten. Being intended as a guide to the practical cultivator, its object is to furnish useful directions in the management of the nursery, fruit- garden, and orchard, and to assist in the selection of the best varieties for cultivation. It does not claim to be a complete work on the pomology of the country, but aims to give full descript* 1s only of valuable or promising fruits suited to the country at large, or which may have been popular in certain districts. Varieties which are very little known, whose position or value is undeter- mined, or which have been found unworthy of further attention, are consigned to the general Descriptive List and Index, where their leading characteristics are briefly noticed. As some confusion would result from a promiscuous assemblage of all the different varieties, a systematic arrangement has been adopted for the principal fruits. iv Preface. By placing them under separate and characteristic heads, the cultivator is enabled to distinguish and remember each sort with more readiness than where all are thrown indiscriminately together. The names of those fruits which have been proved of the greatest general value or which have received a large vote in their favor, either in particular regions, or throughout the country, are distin- guished by being printed in small capitals. One of the chief points for determining the classification is the time of ripening ; and the principal fruits are separated into summer, autumn, and winter sorts. As the time of ripening, however, varies several weeks in different parts of the country, and no exact line could be drawn for these three divisions, it would be stri¢tly correct to classify them as early, medium, and /ate. With this understand- ing, however, the terms used will answer the purpose, and will not mislead. The limits of the work, and the condensed character of the descriptions, have often forbidden a reference to authorities. A general acknowledgment, however, is due to the works of Charles Downing and P. Barry, of New York ; of F. R. Elliott, of Ohio, and Wm. N. White, of Georgia; and to AHovey’s Magazine, the Gardener's Monthly, the Horticulturist, and Album de Pomologte, for descriptions of new or rare varieties. The author is also specially indebted to Marshall P. Wilder, of Boston, President of the American Pomological Society; to Charles Downing, of Newburgh ; and to Ellwanger and Barry, of Rochester, for much valuable information received in various ways. CONT EN TS" Part I. GENERAL PRINCIPLES AND PRACTICE. CHAPTER I. Introductory remarks, 7—Profits and advantages of Fruit Culture, 8—Beneficial effects, 9. CHAPTER II. Leading principles in the growth of Trees, ro—Structure of Plants, 1r—Stem and Branches, 13—Buds, t4—Leaves, 15—Process of Growing, 16—Flowers, 1g—Species and Varie- ties, 21. ’ CHAPTER III. Production of new varieties, 22—By crossing, 23. CHAPTER IV Propagation of sorts, 27—Cuttings. 28—Layers, 30—Grafting, 32—Saving mice-gnawed trees, 38—Budding, 39. CHAPTER V. Soils, 44—Manures, 45—Situation for orchards, 46—Enclosures and Hedges, 49. CHAPTER VI. Preparation of the soil, 54—laying out orchards, 55—Transplanting, 57—Watering, 63— Mulching, 64— Heeling in, 65—Distances, 68. CHAPTER VII. Cultivation of the soil, 7o>—Renovating old trees, 75—Manuring orchards, 76. CHAPTER VIII. Principles and practice of pruning, 78—Time for pruning, 807—Giving the desired form, 82— Making the cut, 84—Pruning young apple trees, 85—Pyramids, 87—Pruning old orchards. 9t—Pruning the peach, 92—Root pruning, g5- CHAPTER IX. Tools and implements, 97—Labels, 103. CHAPTER X. Thinning fruit, 107—Gathering, ro8—Assorting and packing for market, 11r—Keeping fruit, 117—Preserving by artificial means, 121. CHAPTER XI. Fruits to supply a family, 127—Plan of fruit garden, 128. vi Contents. CHAPTER XII. Management of nurseries, 133— Planting seeds, 137—Cultivation. 138—Budding and grafting, 138—Digging and packing, 140. CHAPTER XIII. Insects and diseases, 144— Orchard caterpillar, 144—Borer, 145—Apple-worm, 147—Aphis, 147—Bark-louse, 148—Canker-worm, 149—Peach-grub, 1507—Curculio, 152—Rose-bug, 156—Currant-worm, 156—Thrips, 157—Flea-beetle, 157—Blight, 157—Black-knot, 160—Leaf-blight, 161—Yellows, 161—Mildew, 162. CHAPTER XIV. ‘Terms used in describing fruits, 164. i Part II. THe DIFFERENT KINDs oF FRUITS. CHAPTER I. The Apple.—Budding—R oot-grafting, 177—Planting orchards, 132— Pruning. 184—Grafting old trees, 185—Depredators, 186—Changes, 187—Dwarf-apples, 187—Descriptions of varieties, 189. CHAPTER II. The Pear.—Propagation, 234—Dwarf-pears, 236—Arrangement of varieties, 241—Descrip- tions of varieties, 250-—Re-grafting large trees, 296. CHAPTER III. The Quince, 299—Varieties, 301. CHAPTER IV. The Peach and Neétarine, 301—Propagation, 303—-Raising in Pots, 308—Ripening by fire- heat, 316—Winter protection, 311—Descriptions of varieties, 314—Nectarines, 328. CHAPTER V. The Apricot.—Culture, 331—-Varieties, 332. CHAPTER VI. The Plum.—Raising the young trees, 336—Descriptions of varieties, 337. : CHAPTER VII. The Cherry.—Propagation, 360—Soi!, 361—Dwarf Cherries, 362—Descriptions of varie- ties, 364. CHAPTER VIII. The Grape, 376—Propagation, 377—Layering. 377—Cuttings, 379—Single buds, 380—Root- grafting. 383—Training, 384—Transplanting. 384—Trellis, 385—Training on the trellis, 387—Pruning, 388—Soil, 392—Distances. 393—Grape-houses, 393— Descriptions of varieties, 399. CHAPTER IX. The Strawberry.—Cultivation, 411—Transplanting, 412—Descriptions of varieties. 429. CHAPTER X. The Currant and Gooseberry, 426—Varieties of the Currant, 427—Of the Gooseberry, 429. CHAPTER XI. The Raspberry and Blackberry, 432 —Varieties of the Raspberry, 433—Culture of the Black- berry, 437—Varieties, 438. Select Lists of Fruits, 439. Monthly Calendar of Work, 449. Descriptive Catalogue and Index, 455. General Index, 507. Glossary, 510. EEE American Feuit Cutruvrisr. O- CHAPTER’. INTRODUCTORY REMARKS, IT is scarcely necessary at the present time, when so many are engaged in the culture of fruit-trees, to go into an argument to show its advantages. The most convincing proof is furnished by the fruit itself; whether it be from the single loaded plum or apricot-tree in the narrow yard of the townsman, or the broad orchard bending under the myriads of delicious specimens on the spacious grounds of the farmer. The climate and soil of our country afford unequalled facilities for the cultivation of fruit, A rich treasure lies within the reach of its inhabitants, in the profusion of delicious kinds which successive months may be made to supply. Yet, but few have availed them- selves fully of these advantages. Even the rapid increase of fruit culture within the past few years has but thinly spread its bounties over a widely-expanded and thickly-peopled territory. In traversing the country, neat cottages and comfortable farm- houses are seen everywhere interspersed, and plenty is indicated by loaded orchards and abundant harvests. But how few of the pros- perous owners are fully aware of the rare delicacies their fertile lands are capable of yielding. How many cultivate enough of the best peaches to obtain “from the loaded bough the mellow shower,” for ten successive weeks? What number know that plums, rich, juicy, and bloom-dusted, may be had fresh from the tree, from early wheat- harvest till the ground freezes in autumn? Who among them par- 8 Introductory Remarks. take of the fifty best melting pears, out of the thousand varieties which have fruited in this country? And, especially, who practically knows that a whole yearly circle of fruits is within his reach, begin- ning with the most refreshing strawberries, raspberries, and cherries, for early summer ; including the richest plums, apricots, peaches, and nectarines, for summer and autumn; and closing with high-flavored pears, apples, and grapes, extending their season of ripening through all autumn and winter, and far into the succeeding spring? Hap- pily, the number of cultivators is rapidly increasing, who may place upon their tables many delicious sorts, on almost any day of the entire year. The cultivation of fruit has been retarded by a mistaken estimate of the time required for young trees to come into bearing. But this error is fast disappearing before skilful culture. It is become well known, that he who plants trees, plants for himself, as wellas for his children. Bad treatment may long retard the growth and bearing of a tree. Enveloped in weeds and grass, what young plant could flourish ? What farmer would think a moment of raising good corn in the thick and tall grass of a meadow? No wonder, then, that a young tree, similarly treated, lingers in feebleness and disease. But give it fora few years a mellow, clean, and fertile soil, and wide- spreading branches will soon bend under copious loads of fruit. To adduce instances: in a single garden, apple-trees, the fifth year from setting out, yielded a bushel each ; peach-trees, the third summer, bore three pecks ; and a Bartlett pear, two years from transplanting, gave a peck of superb fruit ; none of them were an inch in diameter when transplanted, nor was their treatment better than that which every good farmer gives his carrots and potatoes. The profits arising from the cultivation and sale of the best fruit are becoming well understood by skilful planters. Even under ordi- nary management, good apple orchards yield more than the best farm crops. From fifty to one hundred dollars per acre is a com- mon yearly return ; while to those who give their orchards the best attention in culture and pruning, and carefully thin out, assort, pack in the best manner, and ship to markets where their reputation is known, the finest sorts have often yielded an annual return of two to three hundred dollars per acre. With such fruits as strawberries, grapes, and pears, where more knowledge and skill are required in raising, picking, and marketing, still larger profits have been obtained. Strawberries, as commonly raised, bring an annual return of two or three hundred dollars per acre ; but the best managers, who obtain large and delicious fruit by high culture, clipping the Introductory Remarks. 9 runners, assorting and packing, and securing beforehand good mar- kets, rarely fail of obtaining eight hundred to one thousand dollars. Isabella grapes have commonly yielded, by good management, a net profit of three to five hundred dollars annually, except in unfavorable seasons, and the Delaware a much larger sum. The pear crop, liable to many vicissitudes, has frequently yielded five hundred dol- lars, and sometimes even double this amount; and will doubtless continue to do so to those who understand the sele¢étion of the most productive and healthy sorts, and the proper treatment they re- quire. It is not, however, merely as a source of income that the cultiva- tion of the finer kinds becomes profitable. The family which is at all times supplied with delicious and refreshing fruit from its own gardens, has within its reach not only a very important means of economy, but of real domestic comfort. An influence is thus intro- duced of an exalted character; a tendency is direétly exerted to- wards the improvement of the manners of the people. Every addition to the attractions of home has a salutary bearing on a rising family of children The difference between a dwelling with well planted grounds, and well furnished with every rural enjoyment, and another where scarcely a single fruit-tree softens the bleakness and desolation, may, in many instances, to a young man just approaching active life, prove the turning influence between a life of virtue and refinement on the one hand, and one of dissipation and ruin from the effects of a repulsive home, on the other. Nor can any man, even in the noon or approaching evening of life, scarcely fail to enjoy a higher happiness, with at least an occasional intercourse with the blossoming and loaded trees which his own hand has planted and pruned, than in the noise of the crowd and tumult of the busy world. 1* CHAPTER IL LEADING PRINCIPLES OF THE GROWTH OF TREES. THE formation of a large tree from a minute seed, is one of the most interesting and wonderful occurrences in nature. It is import- ant that the fruit culturist should so understand the process as to know what will hasten it on one hand, or retard it on the other. By understanding these principles, the necessary rules will be greatly simplified, and the directions rendered more clear and obvious. GERMINATION. The first movement of the seed towards forming a new plant is termed germination. After the plant is formed, and its growth is carried on through the agency of its leaves, the process is termed vegetation , the latter immediately following the former. To produce germination, seeds require heat, moisture, and air, but not light. It will be observed that these three requisites are present when seeds are slightly buried in moist, warm, mellow earth. Heat, although essential to all seeds, varies in the degree required by dif- ferent species. The chickweed, for instance, will vegetate nearly down to the freezing-point ; while tropical or hot-house plants often need a blood heat. Nearly every person has seen proofs of the necessity of moisture for the germination of seeds—indicated by the practice of watering newly-sown beds. The florist is aware that minute seed, which cannot be planted deep, as the portulacca, must be kept moist by a thin covering or shading. It is often requisite to bury seeds to a considerable depth, in order to secure a proper degree of moisture to start them. On the other hand, they will sprout on the surface unburied, if kept constantly showered. The third requisite, azv, is an important one. Seeds may be kept dormant a long time by deep burying. Nurserymen have often retained the vitality of peach-stones for a year or two, by burying them a foot or more in compact earth. Other seed might doubtless be kept for a time in the same way. Planting too deep is often fatal Leading Principles of the Growth of Trees. 11 to the success of acrop. The seeds of noxious weeds remain many years buried beneath the soil, until cultivation brings them up, mixes them with the soft mellow surface, accessible to air, when they spring up in profusion over the ground. As a general rule, seeds germinate and grow most readily when buried to a depth of from three to five times their diameter, in soils of ordinary moisture. , In order to produce germination, moisture must find ready access to the interior of the seed. It is often excluded, if the coats have been allowed to become too dry. The thick coverings of the chest- nut, horse-chestnut, and many seeds of similar character, if left a few days exposed to the air, become so hard as to prevent it. To secure success, they must be kept moist by imbedding them in moist sand, leaf-mould, or moss, from the moment they separate from the tree until planted in the earth. Apple seeds and some others, which have been allowed to become too dry, may frequently be started by scalding and then exposing them to the action of the frost; and by repeating the process several times, there is greater certainty of ger- minating. As the scalding and cooling must be quickly done, por- tions not larger than two or three pounds should be taken at a time. The object in cracking peach and plum-stones before planting, is to admit air and moisture—a process which is also hastened by subjeét- ing them to freezing and thawing. The Structure of the Plant or Tree.—All plants, in the first place, are manufactured or built up of QQ0802 innumerable little cells, sacs, or NO" | cavities. These are usually not ye as D over a five-hundredth part of an - inch in diameter, and in many plants Mga ROSS € they are still smaller. Fig. 1 ex- 4 Jose SS hibits a small part of the young. CDEP? : Ge:62) shoot of the peach, cut across—the SO whole shoot presenting at least Fj 5 iy Xe 10,000 of these little vessels, only Cyoss-section of the sap-vessels ofa visible under ood micr x young shoot of a peach, greatly mag- oe wickets ab da nified—a, bark ; b, wood; c, pith. The branch of an apple-tree, an inch in diameter, cut across, shows about one million. This cellular structure exists throughout the roots, stems, shoots, leaves, flowers, and fruit. ; 12 Leading Principles of the Growth of Trees. The cells of plants usually vary from 1-300th to 1-50o0th of an inch in diameter, and it is obvious that during vigorous growth the plant must form them with great rapidity. A shoot of asparagus increases the length of one cell every ten seconds ; and as its diameter embraces many thousands, from fifty to a hundred million are formed every day. The building up of the plant of these cells has been compared to the erection of a house by the successive addition of bricks ; but if as many bricks were daily added to a structure, they would be enough to make a building daily larger than the great pyramid of Egypt, or the Coliseum at Rome. Yet every one of these cells is as perfect and finished as the finest work of art. THE ROOT: The root consists of several parts. The mzazz root, also called the ¢af root, is the large central portion, extending dire¢tly down- wards ; the /atera/ roots are subdivisions or branches of the main root; the /éres are the small thread-like roots pro- ceeding from the laterals ; and the spozgzoles or sponge- lets, are the porous and spongy extremities of the fibres, when they are ex- tending in length, and through which they receive Hice ‘2. Greatly magnified spongelet. much of the sap from the soil. Fig. 2 is a greatly magnified section of a spongelet. The collar is the point of union between the root and the stem, but its place may be easily changed in many young plants by banking up the stem, which will emit new roots above. Or, a branch may be buried, as in layering grape-vines, honeysuckles, gooseberries, and many other woody plants. Small portions of roots attached to a graft will often produce a new plant ; this is especially the case with the grape and rose, which are extensively propagated in this way ; and also in some degree with the apple, of which, however, when thus root-grafted, larger portions should be employed of the roots of one-year, or at most two-year seedlings. Leading Principles of the Growth of Trees. 13 THE STEM AND BRANCHES. As roots are annual, biennial, or perennial, as they continue liv- ing one, ¢wo, or more seasons ; so the stem is herbaceous or woody, as it grows only one year or more—in the latter instance hardening into wood. Woody plants, when small, are called skruéds, as the rose, gooseberry, and currant. When large, they are trees, as the apple, pine, and oak. A dwarf apple, made small by budding any common variety on the small Paradise stock, becomes a shrub. Suckers are branches springing up from underground stems ; some- times they come from mutilated roots. Runners are creeping stems, which strike roots at the tips and form leaves there, as in the straw- berry. A single strawberry plant will in this way produce a hundred new ones or more in a summer ; and by care ten thousand by the end of the second year, a million the third, and so on. Outside-growing woody stems (or those which are two-cotyle- doned) are made up of the bark, wood, and pith. The /zber, or inner bark, lies next the wood ; and the rind or outer bark, on some trees, forms gradually into a thick, hard, corky substance, termed cortécad layers. When young it is the green bark, and performs an office in the growing plant similar to that of the leaves. The sap descends from the leaves through the inner bark, and deposits new layers of both wood and bark yearly. Thus the newest bark is inside, and the newest wood outside. Wood. The outer wood, which is the youngest and freshest, is called the alburnum or sap-wood. The heart-wood is the older, harder, and usually more dried portion ; and it bears the same rela- tion to the sap-wood, as the cortical layers do to the liber. The pith, in young plants, performs a useful office by retaining moisture ; but in old trees it becomes dry, shrivelled, and useless, and trees grow as well where it has been cut out. Branches. These consist of main branches, or limbs ; secondary or smaller branches ; and s/oof¢s, or the extremities, being one year’s growth. Zhorms are a modification of branches, and are sometimes simple, as in the common thorn; or branched, as in the honey- locust. Ungrafted pear-trees often present all the intermediate forms between perfect branches and perfect thorns. Prickles grow only from the bark, and when the bark is stripped off they are all taken off with it; but thorns remain attached to the wood. Buds are of two kinds, /eaf and fower. The former grow into branches, the latter produce fruit. To distinguish these buds is of great importance to the cultivator of fruit-trees. In Fig. 3, A repre- 14 Leading Principles of the Growth of Trees. sents a portion of the branch of a pear-tree, and 4, 4, 4, are flower or fruit-buds on the extremi- ties of short spurs termed fruit-spurs ; and ¢c, is a leaf- bud ona one-year shoot. B exhibits these two kinds of buds as seen on the cherry, 6, 6, being the rounded fruit- buds, and ¢, c, the sharper leaf-buds. Causes of this difference. When young trees grow ra- pidly, all their buds are leaf- buds ; when they become older and grow more feebly, many of them become flower or fruit-buds. One is the re- Leaf and flower buds. 5b, b, flower buds ; sult of nape Slain Oooo c, ¢, leaf buds. ; of slow growth. Check the growth of a young tree by transplanting it, or by root-pruning, or by neglecting cultivation, or allowing it to grow with grass, and many fruit-buds will be found upon it, and it will bear early. But as the growth is unnaturally enfeebled, the fruit is not always of the best quality. The natural diminution of vigor from increased age furnishes better fruit. Fruit- buds are likewise produced by checking the free flow of the sap in grafting on dissimilar stocks ; as, for example, the pear on the quince, producing dwarf pear-trees. The fruit-spurs shown by A, Fig. 3, are nothing more than stunted shoots, originally produced from leat- buds, but which, making little growth, have become fruit-bearers. The vigorous one-year shoot of the cherry, B, is mostly supplied with leaf-buds, but the short spurs on the second year’s wood, which are but dwarfed branches, are covered with fruit-buds, with only a leaf-bud in the centre. It is not, however, always the slowest-growing kinds of fruit-trees that bear soonest. There appears to be a constitutional peculiarity, with different sorts, that controls the time of beginning to bear. The Bartlett, Julienne, and Howell pears, vigorous growers, bear much sooner than the Dix and Tyson, which are less vigorous. By pruning away a part of the leaf-buds, the fruitfulness of a tree may be increased ; and by pruning away the fruit spurs, bear- ing may be prevented, and more vigor thrown into the shoots. Fig. 3. Leading Principles of the Growth of Trees. 15 Buds are /afera/, when on the side of a shoot; and ‘¢erminal, when on the end. Terminal buds are nearly always leaf buds, and usually being larger and stronger than others, make stronger shoots. All buds are originally formed as leaf buds, but the more feeble are generally changed to fruit buds. Now, it happens that on many kinds of trees, the feebler buds are on the lower parts of shoots (by /ower is meant furthest from the tip), and these consequently often change to fruit-buds. This change in some kinds of trees, as cherry and plum, takes place the year after they are formed ; and in others the same year, as, for instance, in the peach and apricot. This transformation is a very curious process, and is effected by the em- bryo leaves changing to the organs of the flowers. A contrary change of stamens to flower leaves produces double flowers. Latent Buds. Only a small proportion of all the buds formed grow the second year ; the rest remain dormant or latent for years, and are made to grow and produce shoots only when the others are destroyed. Adventitious Buds are produced by some trees irregularly any- where on the surface of the wood, especially where it has been mutilated or injured; and they form on the roots of some trees which are cut or wounded. In these cases such trees may be usually propagated by cuttings of the roots. Leaves. These are commonly made up of two principal parts, viz. the framework, consisting of the leaf-stalk, ribs, and veins, for strengthening the leaf, and supplying it with sap; and the green pulp, which fills the meshes or interstices. The whole is covered with a thin skin or efzdermzs. The green pulp consists of cells of various forms, with many air-spaces be- .__ tween. The cells are commonly placed za ex ens cone] or ag very compactly together on the upper GH side of the leaf, and more loosely, or with air-spaces, on the lower side—hence the reason that leaves are usually lighter- colored below. Fig. 4 is a highly mag- nified section of a leaf, showing the green cells, air spaces, and epidermis above and below. Leaves have also breathing pores, through which moisture and air are absorbed, and vapor given off. They are so small as to require a good microscope to discover them; and they vary in different plants from 1,000 to 170,000 on a square inch of surface. The apple and Magnified cross seétion of leaf. 16 Leading Principles of the Growth of Trees. pear have about 25,000 or 30,000, and the white lily about 60,000 to the square inch. They are mostly on the lower side of the leaf. Fig. 5 represents the pores on an apple-leaf. Leaves are a contri- vance for increasing the surface ‘exposed to the air and sun. Prof. Gray says the Washington elm at Cambridge was es- timated to bear “seven million leaves, exposing a surface of 200,000 square feet, or about five acres of foliage.” A common fully grown apple-tree has from three to five hun- dred thousand leaves, and the breathing pores they all con- tain must be more than a thousand million. THE’ PROCESS -OF -GROWING: Water is absorbed by the roots, and undergoes a very slight change ; matter from the cells of the root is added (as sugar, in the maple), and it is then denominated sap. It passes from cell to cell upwards, through the sap-wood, until it reaches the leaves. The cells being separate, and not continuous tubes, it is conveyed from one to another through a great number of partitions ; in the bass- wood, for example, which has very long cells, it passes about 2,000 partitions in rising a foot. When the sap enters the leaf, it emerges from the dark cells through which it has been passing, and is spread out to the light of the sun. A large portion is evaporated through the breathing pores, and it becomes thickened. The carbonic acid of the air, and the small portion of the same acid which the sap contained before it entered the roots, now forms a combination with the oxygen and hydrogen of the sap, and produces the triple compound of oxygen, hydrogen, and carbon, which constitutes woody fibre—the oxygen of the carbonic acid escaping. This escape of oxygen may be seen by placing leaves under water in the sunshine. Innumerable little bubbles of oxygen form on the surface of the leaves, and give them a silvery appearance. If continued, air-bubbles rise in the water, and if a glass tumbler full of water is inverted over them, pure oxy- gen in small quantities may be procured. A plant growing in car bonic acid gas, takes the carbon, and leaves the oxygen; in this way changing the acid to oxygen. Growing plants thus perform a most important office by purifying the atmosphere. Fires in burning, and animals in breathing, consume carbon, combine it with oxygen, and then throw off the carbonic acid thus formed. This acid, being poisonous, would after a while become so abundant as to prove injurious to animal life, were it not for the wise provision by which Leading Principles of the Growth of Trees. 17 plants consume it and restore the oxygen. Connected with this, there is another interesting proof of creative design. If there were no carbonic acid in the air, plants could not grow ; but one-twenty- five-hundredth part, as now exists, supplies food for vegetation, and does not affect the health of animals and man. Leaves require sunlight to enable them thus to decompose car- bonic acid. It does not go on in a dark room, or in the night. An excess of oxygen in a plant makes it pale in color, and either sour or insipid in taste ; an excess of carbon makes it dark green, high- flavored, or bitter. Hence, a potato growing in a dark cellar is pale or white; hence the process of blanching celery and sea-kale to remove the bitter taste. Hence also the reason that a potato much exposed to the sun imbibes too much carbon, and becomes bitter. Hence, too, strawberries and other fruits are more acid when hidden by leaves or in cloudy weather; and apples on the thickly-shaded part of an unpruned tree are more sour and imperfect than where, by good pruning, the leaves which feed them are fully exposed to the light, and receive a proper share of carbon. The sap, thickened, reduced in bulk, and prepared in the leaves, then descends through the inner bark, forming a layer of fresh, half- liquid substance, between bark and wood, called the camdcum— most of which, by hardening, constitutes a new layer of wood—a small part making a new layer of bark. The annual deposits of new wood form distinét concentric rings, by which the age of the tree may be counted when the trunk is cut through. That this is the mode by which wood in exogenous trees is deposited, may be proved by an interesting experiment, performed by slitting the bark of a young tree, lifting it up carefully, and then slipping in between wood and bark a sheet of tin-foil, and binding the bark on again. The bark will deposit layers of wood ouzside the tin-foil, and none inside ; and after a lapse of years the concentric rings will be found to correspond exactly with the time since the opera- tion was performed. The descent of the forming wood in the inner bark may be shown by tying a ligature around a growing branch, or by removing a ring of bark. The down- ward currents are obstructed, like that of a stream by a dam, and the new wood accumulates above the obstruction, and not below, as shown in Fig. 6. in Grafting, it is essential that some portions of the cut surfaces uniting the stock and shoot should 18 Leading Principles of the Growth of Trees. be placed so accurately together that the sap may flow up through the alburnum or sap-wood from the stock to the shoot, and back again through the inner bark of the shoot to that of the stock. When this union takes place, the rest of the cut faces, even if some distance apart, are soon cemented by the newly-forming wood, which fills all the vacant space. ln Budding, the newly-set bud is cemented to the wood of the stock by the cambium, which hardens and fastens it. The next spring the bud grows, forms a shoot, and the two portions become securely united by the new wood. Unless there is enough of the cambium to cement the wood to the stock, the operation cannot succeed; and this is the reason why, with vigorously growing stocks, which are depositing much, budding succeeds better than with feeble growers, where but little of this cement exists. The rapidity with which leaves exhale moisture, is shown by severing them from the stem in dry weather. They soon wither and become dry. Cut a shoot from a tree, and throw it down in the sun’s rays, and it will quickly shrivel, in consequence of the rapid escape of its moisture through the leaves. But first cut off all the leaves, and the shoot will remain plump a long time. This is the reason that it becomes necessary to remove the leaves at once from scions cut for budding. Hence also the reason that plants and trees are so liable to die if transplanted with the leaves on, a disaster which may be partially prevented in trees by removing the leaves ; and in plants or cuttings with leaves on, by covering them immediately with a bell-glass, which, by holding the watery vapor, keeps a humid atmosphere about them. It is for this reason, also, that when young trees lose a large portion of their roots, a part of the top must be cut off, to prevent the heavy evaporation which all the leaves would occasion. A sunflower plant, about three feet high, was found ‘to exhale from its leaves in very dry weather between one and two pints of water inaday. A bunch of growing grass placed beneath a cool inverted glass, soon covered the sides of the glass with condensed drops from the vapor, and in a few minutes the water ran down the sides. These experiments show the great amount of water needed by growing plants ; and also prove the mistake which some persons commit, by leaving weeds to grow to shade the ground and keep it moist, while these weeds are actually pumping the water rapidly up from the soil, and dissipating it through their leaves. The absolute necessity of leaves to the growth of a tree is shown by the fa¢ét that when they are stripped off by caterpillars, the tree Leading Principles of the Growth of Trees. 19 ceases to grow till new ones expand; and if often repeated it perishes. When the leaves of young pear-stocks cease to act, in consequence of leaf-blight, the tree no longer grows; cambium ceases to form, and they cannot be budded. An interesting illustra- tion of the office of leaves occurred to the writer a few years since : A yellow gage plum-tree set a heavy crop ; but when the fruit was nearly grown, all the leaves dropped. The fruit remained green, flavorless, and stationary, until a new crop of leaves came out. | It then finished growing, acquired a golden color, and a rich, excellent flavor. Perfect fruit requires perfect leaves; and thick, crowded, half- grown leaves, give small fruit with poor flavor. The great object of pruning, and of summer pruning especially, is to give plenty of good, healthy, and not crowded foliage, and the crop will also be good. The green bark of trees and plants performs an office similar to that of the leaves ; and in connection with the cells adjoining, ap- pears to fulfil sometimes an office which the leaves fail to accom- plish. This is, preserving the identity of the species or variety. For example, bud a fear-tree on a guince. All the wood above the place of union will be pear-wood ; all below will be quince. All the supplies which come from the pear-leaves change to quince-wood the moment they pass this point ; and if the budding is performed when the quince-stock is smaller than a quill, yet all the wood below, when it becomes a large tree, will still be perfect quince- wood, as is shown when any chance shoots or suckers spring up from below. Or bud, for example, the Northern Spy, which has dark bark, with the Bellflower, which has yellow; and again, bud the snow-apple, which has dark-colored bark, on the Bellflower, and the light-colored Sweet Bough on this—each being an inch above the last budding. Successive dark and light bark, the peculiarity of each variety, will remain as long as the tree grows ; showing con- clusively that the bark performs the finishing process in the manu- facture of the new wood. FLOWERS. The object of the flower is the production of seeds, and through them the reproduction of new plants. The protecting organs of each are, the calyx outside, which is usually, not always, green; and the corolla, or flower leaves, of various colors, which are next within 20 Leading Principles of the Growth of Trees. the calyx. The essential parts of the flowers are the stamens and pistils. Fig. 7 represents an enlarged flower of the cherry, cut through the middle, showing the small calyx, the large corolla, the many stamens, and the single pistil. Fig. 8 is a magnified flower of the purslane, showing several pistils. The head of the stamen (4, Fig. 9) is called the anther. It contains a powder called pollen, which is discharged by the bursting of the anther, Flower of the cherry. the pollen being the fertilizing matter, essential to the produc- tion and growth of the new seed. The thread-like stalk of the stamen (a) is called the f/ament. The pistil (Fig. 10) consists of the stigma, c, at the top; the s¢y/e, 6, its support ; and the ovary, a, Fig. 8. Fig. 9. Fig. ro. Purslane flower. Stamen. Pistil. or future seed-vessel. The ovules, d, are the rudimentary seeds. The pollen of the stamens falls on the stigma, and the ovules are fertilized or impregnated, and become seeds. Sometimes the stamens and pistils are in different flowers, on dif- ferent parts of the plant. A familiar instance occurs in Indian-corn, the “silk” being the pistils, and unless these are impregnated by the pollen of the anthers at the top, no grains of corn will be produced. Sometimes the staminate and pistillate flowers are not only sepa- rate, but are on distinct plants, as the Buckthorn and Hemp. The pistillate flowers are said to be fer¢z/e, and the staminate sterz/e, and both must be planted near each other in order to obtain fruit or seed. Leading Principles of the Growth of Trees. 21 Sometimes the stamens, when not absent, are so defeétive that they cannot fertilize the pistils, or but imperfectly. This is the case with what are termed pistillate strawberries ; such, for example, as Hovey’s Seedling and Burr’s New Pine. In order to produce good G0 Whole annual cost, . : : : : : , . $5 00 HOW TO OBTAIN FRUIT FOR NEW PLACES. This is an inquiry that often occurs in the minds of many owners of new places, or who have built new houses on unimproved spots. We can inform such residents that much may be done towards an immediate supply with proper sele¢tion and management, and that the assertion which they often hear, that “it will take a lifetime to get fruit” from a new plantation, is an absurd error. The quickest return is from planting Strawéerries. If set out early in spring, they will bear a moderate crop the same season. We have repeatedly obtained fine ripe berries seven weeks from the day they were set out. The second year, if the bed is kept clean, the pro- duét will be abundant. Wilson’s Albany will safely yield any year a bushel from a square rod, or about two quarts a day for half a month. Muskmelons and Watermelons will yield their delicious produéts four months after planting. _Gooseberries, Currants, Raspberries, and Blackberries, all bear at about the same period from the time of setting out. Good-sized gooseberry plants, say a foot and a half high, will give a good crop of bushes, of their size, the second year. We have had a bushel of Cherry currants the third summer after setting out quite small plants, from a row thirty feet long. A bush: of Brinckle’s Orange raspberry has been known repeatedly to bear about a hundred ber- ries the same year that it was transplanted—the fruit, however, was not full size. * 132 Fruits to Supply a Family. Dwarf Pears of the right sorts, and under right management, come quickly into bearing. The most prolific sorts give some returns the second year, and more afterwards. Among the dwarf pears which bear soon, are Louise Bonne of Jersey, Doyenne d’Eté, White Doyenne, Giffard, Fontenay, Jalousie, Josephine de Malines, etc. The following sorts bear nearly as early on pear stock, viz. Bartlett, Seckel, Winter Nelis, Washington, Onondaga, Howell, Passe Colmer, Julienne. Grapes afiord fruit soon —usually beginning to bear the second and third year. The Isabella, York Madeira, Diana, and: Delaware, are particularly recommended for this purpose at the north, and the Catawba may be added for the Middle States, wherever it does not rot. Dwarf Apples should not be entirely overlooked in the list of early bearers. Half a peck per tree is often obtained the third year from the most productive sorts. A good supply of all the preceding will be sufficient to furnish a family with these wholesome luxuries from within a year or two of occupying entirely new premises ; and will not only add greatly to the comforts and attractions of home, but contribute materially to the uniform health of the occupants.* * Fruit vs. MALARIA.—Residents in the Western States, and other regions where inter- mittents and similar diseases result from malaria, state that a regular supply of ripe, home- grown fruit, is almost a sure preventive. Eat the fruit only when fully ripe, and eat only moderate quantities at a time, and little need be feared. The residents of such regions should, therefore, not omit the earliest opportunity for a supply. Plant large quantities of strawberries for early summer—they will bear abundantly a year from the time they become established. Plant many currant bushes—for these are a most healthy and excellent fruit— very hardy—and if in abundance, will last through all the hottest parts of the summer. The Doolittle:-and Orange raspberries are profuse bearers—the former very hardy, the latter generally so, but should be laid down and covered with an inch or two of earth for winter. The Rochelle blackberry, if pinched in when three or four feet high (about midsummer,) will bear abundantly, and prove hardier than if the canes run up without control. The Delaware, Clinton, and Concord grapes, are early and hardy, and will bear in two or three years from transplanting. Dwarf apples, on the Paradise and Doucin stock, will flourish in any locality, and begin to bear profusely in three or four years, and on the Paradise stock often in two years. Some varieties bear early on common stock ; such, for example, as the Dyer, Lowell, Early Strawberry, Sops of Wine, Oldenburgh, Porter, Belmont, Jonathan, etc. ; but these will, of course, bear much sooner as dwarfs. ‘he Bartlett, Washington, Julienne, Flemish Beauty, Beurré d’Amalis, Onondaga, Howell, and Seckel pears, produce early as standards, and the Louise Bonne of Jersey as a dwarf. Houghton’s gooseberry grows with great vigor, is very hardy, and in two or three years affords almost solid masses of berries on the branches Such fruits as the above should be planted out on every new place, as indispensable to health as well as to comfort and economy; and emigrants to new countries should take a supply with them, as the best medicine chest they can provide. CHAPTER: XII. MANAGEMENT OF NURSERIES. Ir is impossible in a work like this to give full directions for the raising and management of young trees in the nursery. Every one who buys trees should know when they have been properly culti- vated ; and as some planters prefer to raise their own trees, a few leading directions will be laid down for the guidance and assistance of such as wish to become more fully acquainted with nursery management. Soils. The first great requisite is the selection of a suitable soil. More depends upon such selection than at first glance would seem possible. At least ten thousand good trees may be raised on an acre—worth, at twenty cents each, two thousand dollars. If the soil is perfect in every respect, and the other requisites of good stocks, transplanting, and cultivation, are attended to, there will be no difficulty in raising this amount. But if the soil be wet or sterile, or otherwise unsuited to the purpose, none of the trees can be good ; one-half or nine-tenths may be stunted, crooked, and unsaleable ; the rest will perhaps not sell at half price. While, therefore, a poor soil should not be accepted on any terms, it would be better to pay a hundred dollars yearly rent, if necessary, to secure one in perfect condition. A light or sandy soil will raise peach and cherry trees and often apples, and it may be worked with great ease and in all kinds of weather ;.but for standard pears and plums a stronger or more clayey soil is absolutely essential, and if properly underdrained, is often as good for all other trees. Every complete nursery, there- fore, should either consist wholly, or in part, of a strong loam or loamy clay, which in general will require previous thorough tile draining. The necessary fertility given to such a soil will be retained several times longer than by light gravel or sand. Nothing is commonly better than old pasture for the commence- ment of a nursery. It should be pldughed twice or more until made 134 Management of Nurseries. perfectly mellow, which should be done the previous autumn if for planting in the spring. Or if turned over in the spring with the largest double Michigan plough to a depth of a foot or more, by means of three yoke of oxen, it will generally be found in a fine condition. If the soil is not rich enough without manuring, it is better to apply the manure a year or two beforehand to other crops, or else to apply old rotted or composted manure. An application of wood- ashes at the rate of forty or fifty bushels per acre, if fresh, or a hun- dred or two, if leached, is often useful and sometimes eminently so. These ashes are well applied if mixed with the compost at the rate of one-tenth or one-twentieth of its bulk. Laying Out. Nurseries should be laid out so as to admit of horse cultivation. For this purpose strips of land twelve feet wide should be left on opposite sides of the nursery, at the ends of the rows, for the horse to turn about upon. Cross alleys should be left at convenient distances for carting out the trees and for the registry of the different kinds in the rows. The length of the rows between these alleys will depend somewhat upon the size of the nursery, varying from one hundred to three hundred feet. Shelter. In selecting a site for a nursery, the sweep of prevailing winds should be avoided ; as in very windy places the young shoots from buds and grafts are apt to be blown or broken off, and the young trees bent or inclined. If necessary, belts or screens of ever- greens may afford shelter from strong winds, not being placed, how- ever, near enough to shade the trees, nor to injure their growth by the extension of their roots. On the other hand, low and sheltered valleys, being more liable to sharp night frosts, are objectionable for the site of a nursery. Fences and other barriers which cause large snow-drifts and a consequent breaking down of the young trees, should be avoided as much as practicable. Seeds and Stocks. The successful growth of the young nursery trees depends essentially on good, vigorous, and healthy stocks. Seeds from healthy and vigorous trees should, therefore, be always selected. It is common, in raising apple-seedlings, to procure pomace from cider-mills ; wash out the seeds and plant promis- cuously. If the strongest seedlings only, thus obtained, are selected for setting out, good trees would be the result; but it would be better to obtain apples for this purpose from trees of known hardi- ness and fine growth. The same remarks will apply to the selection of pear-seed and cherry, plum, and peach stones. Management of Nurseries. 135 Different modes are adopted for obtaining apple-seeds easily from the pomace. The following is similar to that used by most nursery- men. Make a box five feet wide, eight or nine feet long, and ten inches deep ; leave the lower-end, % one inch lower than the sides, for the water to flow over. Place this box in the bed of a brook or stream, on crossbars or scantling, with a dam above to collec the water into a trough, carrying the water into the box, and pro- jecting six inches over it. This trough should be made of boards twelve inches wide nailed together, and the stream should be large enough to nearly fill it when flowing gently. To prevent the water Fig. 172.—A pple-seed washer. from dashing into the box too furiously, two boards are first nailed together as shown at 4, one board being eighteen inches by two feet, and the other eighteen inches by one foot. The longer board is placed on the top of the spout, and the shorter at right angles across the lower end of the spout. This serves to throw the water perpendicularly downwards into the box, and at the same time serves to spread it out into a thin sheet. By moving this board up or down the spout, the quantity of water pouring into the box may be easily controlled. One man stands on the board e, which extends across the box ; and the other carries and deposits the pomace (well pounded to pieces) into the box at d, one or two bushels at a time. The man on the box then stirs the pomace rapidly with a four-tined fork, and throws out the straws. The pomace floats over the lower end (which is an inch lower than the sides), and the seeds fall to the bottom. A few back-strokes from the lower end of the box assist in the separation of the remaining pomace. In washing a “cheese” that contains a bushel of seed, it is usual to wash it two or three times, by using a scoop-shovel. Afterwards, the last cleaning pro- cess is given to it by placing the whole in a box, and then scratch- ing a four-tined fork through it a few times, A little experience will 136 Management of Nurseries. enable any one to judge accurately of the proper quantity of water to turn on, so as to make rapid work, and not carry the seed over the box. The pomace, fresh from the cheese, should be drawn and placed on a board platform beside the box, and then plenty of water thrown upon it, until it is thoroughly soaked. This will render it easily beaten to pieces with a hoe. The pomace should never remain in the cheese over twenty-four hours, as it soon ferments and the seed is spoiled. The best stocks for raising standard cherries suited to the east- ern portions of the Middle States, are procured from the Black Mazzard, which is the original type of the heart varieties. The fruit is to be colleéted when fully ripe by shaking or beating off on sheets placed below—the pulp washed off and the stones mixed with alternating layers of sand, and kept exposed to freezing and thawing until early the following spring. They are then to be planted out in nursery beds or thick rows. The spring following they may be transplanted to the permanent rows of the nursery. If the stones, after being washed from the pulp, are to be carried to a distance, they should be dried in the shade for a few days to prevent moulding. But the drying process should not be continued, as a few weeks’ exposure to air will lessen or destroy their power of vegetat- ing. Plum and peach stones may be similarly treated ; but peach- stones do not as soon become injured by exposure to air as those of the smaller fruits. Plum and cherry stones keep well through winter, after being mixed with sand, by placing them in shallow pits only a few inches deep, and covering them with flat stones. They start very early in spring, and should be planted the moment the frost is out of the ground. For dwarf cherries the seeds of the Mahaleb are used, and are treated precisely as those of the Black Mazzard already described. In the Western States the Mahaleb succeeds better as a stock than the Mazzard; and the Morello stock, which is still hardier, answers the purpose well where the others fail, although the heart varieties, when budded into it, do not take readily unless these stocks are in the most thrifty condition. Dwarf apple-trees are obtained by budding the common varieties on the Paradise or Doucin stock. The small Paradise apple, which grows but little larger than a currant-bush, reduces the size of the apple-tree worked upon it so as not to grow more than six or eight feet high, and to bear in two or three years. The Doucin stock is larger, and forms an apple-tree intermediate between the dwarf and ‘ Management of Nurseries. 137 the common standard. Both of these stocks are raised by layers or stools, and are commonly imported from Europe by nursery-men. The French quince, which is employed as a stock for working such varieties of the pear as succeed well upon it to form dwarfs, is obtained by stools, layers, and cuttings. When cuttings are planted they should be made in autumn, about ten inches or a foot long, and either planted out the same autumn or very early the following spring. They should be set in a compact soil, the earth closely pressed about them—the tips projecting an inch or two above the surface. They generally fail in a light or gravelly soil. If set out either in autumn or spring they should be covered with an inch or two of fine fresh manure. This protects them from the cold through winter, and preserves the moisture of the ground in hot weather. Many of them will take root and grow, and should be taken up in the follow- ing autumn, and heeled in and covered, ready for setting out in the nursery rows in spring. Planting Seeds. Seeds are usually planted in thick seed-beds for the first year—especially those of the apple, pear, plum, and cherry. The ground should be rich, mellow, and in perfect condition. As a general rule, the depth should be from three to five times the length of the seed—heavy soils requiring less depth than light ones. If there is much clay the surface should receive a sprinkling about half an inch thick of fine manure to prevent the formation of a crust. The seedlings should not be so thick as to retard each other’s growth. The ground should be kept constantly mellowed through- out the summer to promote as free a growth as possible. The seed- lings should be taken up in autumn, and either heeled in or packed in boxes with fine compact moss. Before setting out they should be carefully assorted, so that a uniform size may be in each row and no irregularities or gaps occur. Before setting out, the tap-roots should be shortened and the tops reduced. All imperfect or doubt- ful plants should be rejected, in order to save the useless labor of transplanting those which will not grow or take the bud. : Seedlings which have a single slender root, as the apple, may be transplanted expeditiously with a dibble, which may be easily made of an old spade-handle shod with sharp iron as in the annexed cut, Fig. 173. The soil being previously deep and mellow, this instrument is thrust down by the side of the stretched line, finishing the hole by a few slight lateral motions of the hand, then thrusting in the seedling held in the left hand and press- Fig. 173. ing the earth very compactly about it with the same tool. Great 138 Management of Nursertes. care is to be taken that the hole be entirely and closely filled, and that no cavities are left among the roots below. If the weather be dry, it will be well to immerse the roots previously in mud; and in any case but few plants should be left exposed to the air at a time. If the seedlings be valuable, as those of the pear, or have broad branching roots like the French Quince, they should be set out with a spade—a trench being previously cut by the line for this purpose, or a straight furrow made by a skilful ploughman before the line is stretched. One man holds each successive seedling by the hand, placing it close to the line, while the other covers the roots with a spade, moving backwards in the row. Seedlings may be set out in the nursery row in autumn if per- feCtly hardy and the soil is not subject to heaving by frost; but, as a general rule, it is safer to do all the transplanting in spring. Pear stocks should be set out very early in the spring, to prevent check in their growth, and to admit of budding the same season. The age for setting out seedlings must depend on circumstances. Yearlings, if strong and vigorous, are always the best, and it is ex- tremely desirable that they grow with sufficient vigor to be budded the same season. If the budding has to be deferred, a whole year of time, cultivation, and care, is lost—more than enough to overbalance the additional cost of the best stocks. Cultivation. The soil in the nursery should be kept perfectly clear of weeds and in a state of constant cultivation—especially dur- ing the early growth of the seedlings and young trees. Hand-hoe- ing is expensive, and is only needed for the extirpation of weeds, and occasionally, when performed with a pronged-hoe, for loosening the clayey soil between the trees. The horse should be kept con- stantly going, either with the plough or cultivator. Careful hands should be employed for this purpose, who can run closely to the rows without injuring the trees. Short whiffle-trees should be used with the strap-traces passing round the ends as figured in a previous chapter. If the plough is used it should run shallow when near the rows. It is a useful implement for turning the soil away from trees before hoeing out weeds ; and it may be also used for throwing a slight covering of mellow soil against them to cover up weeds as they are just appearing at the surface. Budding and Grafting. Root-grafting is extensively practised by nurserymen for the apple. The mode of its performance is described in the chapter on the apple. In setting out the root grafts great care should be taken to pack the earth closely around them. Leaving cavities below, which is not unfrequently done by Management of Nurseries. 139 careless workmen, is sure to result in their failure. Root-grafting the pear only succeeds when strong seedlings, with well branched roots, are taken, and the whole plant used, inserting the graft at the collar and wrapping with muslin plasters. Nearly all other stocks are budded. The time for budding varies much with the kind of tree, and with its condition. To prove suc- cessful, it must be done when the bark of the stock lifts freely from the wood, and also when the inserted buds have been sufficiently matured. The cherry, in general, requires budding on the mazzard stock, about midsummer ; but sometimes the growth of the stock continues so late that it may be done near the close. The Mahaleb continues to grow later, and the budding may be correspondingly deferred. On the common stock the plum requires early budding ; the wild or Canada plum, used for dwarfing, continues to grow much later. The operation may be performed on the apple at any time between the maturity of the inserted buds and the decrease in the growth of the stocks. The same remark will apply to the pear on pear stocks ; as the latter is frequently struck with leaf-blight, which at once checks growth, it is safest to bud the standard pear early. The peach and the French quince are worked towards the close of summer and the beginning of autumn. As the removal of leaves from a tree in full growth always checks it, the stocks should have the side shoots cut away to facilitate the operation of budding when necessary, some weeks before it is done, that they may recover entirely from its effects and be in a vigorous condition for the lifting of the bark. If this has not been seasonably attended to, it may be performed without detriment the same day the buds are inserted, cutting away as little as may be convenient. It is hardly necessary to remind the operator of the importance of securing good, well ripened strong buds ; of keeping the shoots well shaded and fresh during the day ; and of carefully registering every variety, both by tally stakes at the ends of the rows and in a book kept for the purpose. The best and handsomest trees are made when the buds are inserted within two or three inches of the ground. Dwarf pears should be budded at the surface. Crooked growers are sometimes worked on straight stocks three or four feet high. Where buds fail they should be rebudded if the stocks will admit; but if not, they should be grafted the following spring. In heading down budded stocks in spring it is important that it be done quite early or before the buds swell, especially for the pear, plum, and cherry, which are severely checked in growth by the loss 140 Management of Nurseries. of growing buds or foliage. For the same reason all other sprouts, except from the inserted bud, should be kept constantly and closely rubbed off. About midsummer or a little later the projecting stubs (already mentioned in the chapter on Budding) should be carefully pared down to the growing shoot. The sooner this work is done the bet- ter, that the cut surface may heal over, provided the shoot has become strong enough to prevent the danger of breaking out. Digging or Lifting the Trees. When nursery trees have grown sufficiently for removal and transplanting, they may be taken up any time between the cessation of growth in autumn and its recom- mencement in spring, when the air is not freezing and the ground is open. Ifa whole row is to be lifted at a time, the labor may be les- sened by first ploughing a furrow away from the row on each side. Then two spades made of steel and strong enough to bear the full weight of a laborer are placed on opposite sides of the tree at a distance of a foot or more from it. The blades, which are at least fifteen inches long, are thrust downwards to their full length into the soil under the tree. A lifting motion raises it with the principal roots entire. Spades for this purpose, costing several dollars each, are manufactured only by the best edge-tool makers in the country. Before or at the time of removal the trees should be marked with wooden labels furnished with copper-wire to fasten them to the limb. They are made of pine or other suitable wood, about half an inch wide, three inches long, and one-twentieth of an inch thick. A very thin coating of white-lead paint applied just before writing the name with a common black-lead pencil renders the letters perma- nent; but they will last a year or two if the letters are written on a moistened surface. If written dry they wash out in a few weeks. Packing for transportation. Several million fruit trees are every year purchased by the farmers of our country. A large majority of these are conveyed long distances from the nursery by railway. Much of their safety from injury on the road, and their consequent success when set out, depends on the manner of packing. Trees may be packed so as to open from the bundle or box, after being tumbled over iron rails a thousand miles or more, as fresh, plump, healthy, and uninjured, as the moment they were lifted from the mel- low soil; and they ave sometimes packed so as to become bruised, barked, and hopelessly shrivelled before they have travelled a tenth part of that distance. The farmers who pay the three million dollars yearly for fruit trees, should understand well the difference between good and bad packing. Management of Nurseries. 141 Whether encased in bundles or boxes, it is absolutely essential that trees be protected from bruising, and that the roots be kept constantly moist from the moment they are dug up, till they reach their destination. The first named object is accomplished by sprin- kling straw through every portion of the mass of trees ; and the lat- ter by first dipping the roots in an artificial bed of thin mud, and then imbedding them in damp moss. The mud or the moss alone may answer for very short distances (the moss should, however, never be omitted); but as there are frequently unexpected deten- tions, the best nurserymen always pack about as well for a journey of fifty miles as for two thousand. The additional labor is but small—the benefit may be great. Packing in boxes, which is always best for long distances, does not require so much practice, although as much care as in bundles, If the trees are all well encased in straw, or properly protected by it on every side and through every part ; the roots shielded from the dry air as already stated; and sufficient pressure given to them to pre- vent chafing and rattling, they cannot become easily injured. The boxes need the additional strength of iron hoops at the ends and corners. To pack a bundle or bale, first provide two simple blocks of wood, like that shown in Fig. 174, into which two diverging stakes are inserted, loosely, so as to be withdrawn easily. Place these a few feet apart, to form the trough for building the bundle. Lay the trees in this trough, perfectly parallel, and with the roots together, sprinkling straw among the stems and branches, and damp moss among the roots as the bundle progresses, until enough are ready. Fifty medium-sized trees will make a fair-sized bundle. Then tie it up with three or four twisted straw bands, as tightly as one man can conveniently draw. This may be facilitated by using first a broad leather strap to draw the bundle together. The strap may be two inches wide, eight feet long, with a buckle. The bundle is then ready for receiving the straw. Next, place upon and across the little truck or wagon represented in Fig. 175, four strings or cords, then a layer of rye-straw, to form the outside coating. As the bundle is longer than the straw, the lat- ter must be spliced, which is effected by first placing a layer towards the place for the roots of the trees, and then another layer overlap- ping this, towards the tops. Place within the side-boards other portions of straw, and finally cover the top, observing now to lay the Fig. 174. 142 Management of Nurseries. straw first on the tops, and lastly on the roots. Then tie together the ends of each of the four strings, which will hold the straw in place. Raise the bundle a few inches by placing beneath it short pieces of scantling, to admit passing the cord under. Then apply the rope connected with the windlass, as shown in Fig. 175, by sim- ply passing it once around the trees. A few turns of the crank will Fig. 175. ‘ draw the bundle with great force compactly together—at which place pass a strong cord (one-fourth or one-third of an inch in diameter) and secure it by tying. Slacken the rope; move truck a foot, tighten the rope again, and add another cord. In this way proceed from bottom to top, till the straw is so firmly secured by the cords, that no handling, however rough, can displace it. By tying each coil, the rest will hold the straw if one happens to become worn off or cut. Add moss to the exterior of the roots, encase the moss in damp straw, and sew on a piece of strong sacking or gunny-cloth, and the bundle is completed, as shown in Fig. 176. The former practice among nurserymen was to draw the bundle together by dint of stout pulling by hand ; but the present mode by the use of a windlass, is not only many times more expeditious but much better—as it was formerly almost impossible to bind on the straw in so firm and secure a manner, as to withstand all the thumps and rough-and-tumble handling of modern rail- way hands without displacement. ; Fig. 176 The following dimensions may be useful to those who wish to construct this packing machinery ; Windlass three feet high to top; posts fifteen inches apart inside; cylinder four inches in diameter ; rope about eighteen feet long. The truck is about two feet wide between the wheels, eight feet long; the axles six feet apart ; wheels seven inches in diameter. When trees are always boxed, they may be secured advantageously in small bundles by this mode for placing in the boxes. Management of Nursertes. 143 Convenient dimensions for boxes where large quantities are to be packed, are two and a half feet square and nine feet long. They should be made of light and strong boards, and if sound half an inch in thickness will answer. Four series of battens will be necessary for the length—two at the ends, and the others at intervals of three feet between. Good battens are made of elm or other wood of equal hardness and toughness, which may be sawed for this purpose into strips two and a half inches wide and an inch and a fourth in thick- ness. When the boards are well nailed to these battens, the whole forms a stout box. When closely and solidly packed, the lid is nailed on, and iron-hoops are nailed on the outside against every batten, and extending around the box. The direétion is then writ- ten distin@tly with a mixture of lamp-black and turpentine, or of lamp-black and rock-oil. The following materials should be pro- cured beforehand for packing: Boxes, with iron-straps or hoops for the corners ; moss, for the roots; straw, for the tops; labels, for designating the sorts ; flag, oziers, or rye-straw, for tying bunches ; large labels of cloth, parchment, or wood, for designating bunches ; lamp-black and turpentine or rock-oil, and brush for marking boxes. If the trees are to be packed in bales or bundles, provide long, straight rye or other straw, baling-cord, gunny-cloth or Russia mats, sewing-twine, large packing-needles, directing-labels, white-lead paint, and soft pencil. After the crop of nursery trees is removed from the ground another one should not be planted in the same place until the soil has fully recovered from the exhaustion of the first. An interme- diate crop of clover turned under for manure is found useful. There should be an interval of at least two or three years before occupying the ground again with nursery ; although a less time is often given in connexion with heavy manuring. CEAP Tai Sait INSECTS AND DISEASES. INSECTS are among the most formidable enemies to successful fruit- culture. It has been computed that the losses occasioned by the curculio alone amount to at least a million of dollars annually. Planters are deterred, by the attacks of this insect, from attempts to raise the apricot, ne¢tarine, and plum; and the market supply of apples and pears is much disfigured by it. The apple worm is becoming scarcely less formidable. As a general rule those reme- dies are of little value which attempt merely to vefe/ inse&ts without destroying them at once. The first question, therefore, which may be properly asked when a remedy is proposed is—does it kill the insect ? ¢ DESTRUCTIVE: INSECTS: The Caterpillar (Clistocampa Americana). This has been a most serious enemy to the apple, and some other trees, in most parts of the country. It has its seasons of increase and decrease. Some years it has nearly stripped whole orchards; and again it has diminished in numbers in successive years, till few could be found. There are many species which feed on the apple leaf ; but the one here alluded to, is that known as the common orchard caterpillar, : which is hatched in spring as soon as the leaf-buds begin to open. At this time, it is not the 7 tenth of an inch long, nor so large as a cambric needle, but it continues to increase con- stantly in size for several weeks, until two inches long and a quarter of an inch in diameter. It then spins a cocoon and passes to the pupa state. In the latter part of summer it comes out a yellowish brown miller (Fig. 177), lays its eggs, and dies. The eggs are deposited in cylinders or rings, Fig. 177.—Moth of A pple-tree Caterpillar. Insects and Diseases. 145 containing three to five hundred each, encircling the smaller branches, and usually within a few inches of the extremity. The accompanying figure (Fig. 178) represents one of these masses of eggs of the natural size. They remain through winter, protected from the weather by a vesicu- lar water-proof varnish, and hatch in spring, as just stated. Each collection of eggs makes a nest of caterpillars. One nest is enough to defoliate a large branch, and when several are on a tree, the size and quality of the fruit are seriously less- ened. The best mode for their destruction, is to cut off the small branches which hold the eggs during autumn or winter, and commit them to the fire. The most convenient implement is a long pole, armed with a pair of clipping- shears, worked by a cord ; or a sharp hooked knife, on the end of a pole, will answer nearly Fig 178. as well. The eggs are seen at a glance, after a little practice. If this work is done just at the moment the eggs are hatching, it will be equally efficacious, and the webs or downy covering of the young insects render them conspicuous. Every nest of eggs thus removed, which is done in a few seconds, totally prevents a nest of caterpillars in the spring, and is far more expedi- tious and effectual than the usual modes of brushing off the cater- pillars with poles, brushes, or washing them with soap-suds, lye, or whitewash at a later period. Dr. Fitch says:—“If sulphur be dusted upon the leaves it increases the appetite of the caterpillars, whereby they eat the leaves more greedily and grow more rapidly. Yet it has been pub- lished as a remedy for these caterpillars, to bore a hole in the trunk of the tree and fill it with sulphur!” The best remedy is, to be on the look-out for the nests of these caterpillars. The Borer (Saperda bivittata). This inseét enters the tree and cuts into the solid wood near the surface of the earth. It is a dangerous enemy ; for while only a few small holes are perceived in the bark outside, it may have perforated the wood internally in all directions and reduced it to a mass of powder. Not only the apple-tree, but the quince, mountain ash, and haw- thorn, suffer greatly from the attacks of this inseét. ii 146 Lnseéts and Diseases. The perfect inseét is a brown and white striped beetle (Fig. 179), about the fourth of an inch long, which flies at night. It deposits its eggs late in spring or the first of sum- f mer, in the bark near the surface of the ground, and sometimes in the forks of the \\ branches. The first indication of its pre- \ sence is the appearance of numerous ; small round holes, as if the bark had been perforated by buck-shot. These holes 2 will soon become more visible by the P24 Sa Fig. 179.—A pple-tree Borer. ejected dust. Dr. Fitch gives the following distinct account of this inse¢t in the ///ustrated Annual Register: “The beetle comes abroad in June, and drops its eggs under the loose scales of the bark, low down near the surface of the earth. The worm which hatches therefrom eats inward through the bark, till it comes to the wood. It there remains, feeding upon the soft outer layers of the wood, and thus excavating a shallow round cavity under the bark, the size of a half-dollar ; though where two, three, or more worms are lodged in the same tree, as they always preserve a narrow partition between their cells, one never gnawing into that of another, these cells by crowding upon one another become of an irregular form, and almost girdle the tree. The cell is always filled with worm dust, crowded and compacted together, some of which becomes crowded out through a crack in the bark, or a hole made by the worm. And it is by seeing this sawdust-like powder protruding out of the bark, that we detect the presence of these borers in the tree. The worm continues to feed and enlarge its cell under the bark for about twelve months, until it has become half grown and is from a half to three-fourths of an inch in length. Its jaws have now acquired sufficient strength for it to attack the solid heart wood of the tree, and it accordingly bores a cylindrical hole from the upper part of its cell, upward in the solid wood, to a length of three or four inches or more, this hole inclining inwards towards the centre of the tree, and then curving outwards till its upper end comes again to the bark. It then stuffs the upper end of this passage with fine chips or worm dust, and its lower end with short fibres of wood, arranged like curled locks of hair, thus form- ing an elastic bed on which to repose during its pupa state. These operations being completed, it throws off its larva skin and becomes a pupa, usually at the close of the second summer, or about fifteen Lnseéts and Diseases. 147 months after it hatched from the egg. In this state it lies through the winter, and changes to its perfect form the following spring, but often continues to lie dormant several weeks after its final change, until the season becomes sufficiently warm for it to come abroad. Awaking then into life and activity, it crawls upwards, loosening and pulling down the chips and dust that close the upper end of its bur- row, till it reaches the bark. Through this it cuts with its jaws a remarkably smooth round hole, of the exact size requisite to enable it to crawl out of the tree. The sexes then pair, and the female deposits another crop of eggs.” Remedies. It is nearly impossible to save a tree, unless taken early. At the first, the insect may be cut out with the point of a knife. If deeper in the wood, it may be extracted by a flexible barbed wire, or punched to death in its hole by a flexible twig. To prevent the inseét from emerging and laying its eggs, it is doubly important that this be done early in the spring ; but the trees should be repeatedly examined at other periods of the year. Various remedies have been proposed to prevent the beetle from laying its eggs in the bark. A mixture of tobacco water, soft-soap, and flour of sulphur, applied to the bark in the form of a wash, or soft soap alone used in the same way, has been attended with partial success. The application should be made towards the end of spring, and repeated for a few weeks if washed off by rains. But the best and most perfect remedy is the examination of the tree, and the destruction of the young inseéts as already described. The Apple-worm (Carpocapsa pomonella) attacks the fruit, by entering at the blossom, and feeding at the core. In some years, it has been so common, as seriously to injure the quality of the crop. The best preventive is to allow swine or sheep to pick up the wormy fruit as it falls, thus destroying the enclosed inseét, and pre- venting its spread. Sheep may be prevented from eating the bark of the trees by rubbing the trunks with blood, which is easily done with a piece of liver from the butcher. The following figures (Fig. 180) exhibit the apple-worm in its different stages ; a, the larva; 4, the same magnified ; c, the cocoon ; d, the pupa within the cocoon ; e, f, the perfect insects, known as the “ Codling moth ;” g, the young larva, just hatched, after having been deposited within the calyx; %, z, &, 7, the progressive work of the larva within the apple, till it escapes. Aphis. Aphides, or plant lice, frequently infest the leaves of the apple, pear, cherry, etc. When they appear in vast numbers, cover- ing the surface of the leaves and twigs, they retard growth and injure 148 Inseéts and Diseases. the trees by sucking the juices. They may be destroyed by a solu- tion of whale oil soap, or even by common soap-suds. It may be applied with a syringe; or young trees in the nursery, and their branches, may be bent over and immersed in the liquid contained in a large pail. It should be repeated as often as they reappear, and Fig. 180. the evening is the best time to apply it. If too strong, it may injure the leaves, and a previous trial on a single tree as a precaution is best, till the right degree of strength is ascertained. The Woolly Aphis (Aphis lanigera*), a European insect, falsely termed American blight, is a species of aphis or plant-louse, covered with long, white, cottony hair. In England it has proved very destructive ; and on young trees in this country it has done some injury. It is destroyed by whale-oil soap, and by lime-wash. The apple-root aphis (Pemphigus pyri) penetrates the roots and causes knobby excrescences, which, when numerous, check and injure the tree. To destroy it, scrape the earth away, and wash with strong soap-suds. The Apple Bark-louse (A spidiotus conchiformis) is thus described by Dr. Fitch :—“It makes its appearance as a little brown scale, one-eighth of an inch long, the shape of an oyster shell, fixed to the smooth bark, resembling a little blister. This scale is the dried remains of the body of the female, covering and prote¢ting her eggs, * Eriosoma lanigera, of later naturalists. Insects and Diseases. 149 from a dozen to a hundred of which lie in the cavity under each scale. These eggs hatch the latter part of May, and the young lice diffuse themselves over the bark, appearing as minute white atoms, almost invisible to the eye. They pun¢ture the bark, and suck the sap from it. The females soon fix themselves and become stationary. They die and become overspread with a substance resembling fine blue mould, which, wearing off, the little oyster-shaped scale again appears in July. They sometimes become so multiplied that the bark of the trunk and limbs is everywhere covered and crowded with them, and if the tree is weakened by borers, fire blight, or other disease, these bark-lice thus multiplying, kill it. In years past, over all the country adjacent to Lake Michigan, every apple-tree has been destroyed by this insect.” The late A. G. Hanford was successful with a mixture of equal parts of tar and linseed oil, applied warm, ot hoé, early in spring, to the bark. This mixture does not continue soft and spread over the surface and close the pores so as to kill the tree, as grease would do; but it forms simply a varnish, which soon becomes hard, and when the tree appears in leaf and begins to grow, this varnish cracks and peels off, carrying the bark-lice with it, and leaving the bark fresh and smooth. Dr. Fitch, in his Treatise on Inse¢ts, mentions another remedy which he considers very efficacious, prepared as fol- lows :—Leaf tobacco is boiled in a strong lye until reduced to an impalpable pulp, and this is then mixed with soft soap (which has been made cold, and not boiled), the whole mixture becoming of the consistence of thin paint ; this, when applied, does not easily wash from the tree, as lye, tobacco water, etc., would alone. One applica- tion with the brush to every part, will protect trees two years. A young orchard of one hundred and fifty trees, required two men a fortnight to go over every part, branch and twig, through the orchard. The trees grew thriftily, and were perfectly free from lice, while others in every direction were dying from their attacks. Quassia, soda wash, etc., have been strongly recommended, but are much less efficient. Scraping and scrubbing, in summer, with a stiff brush, in soap suds are useful. Thriftiness from good culture is the best preventive ; and trees badly affected should be cut up and burned. The Canker Worm (Anisopteryx vernata). This caterpillar appears to have been, as yet, chiefly confined in its destru€tive rava- ges to portions of New England. The following figures represent the perfect inset, the male with wings, the female nearly destitute (Fig. 181). The canker worm attacks both fruit and leaves ; when 150 Inseéts and Diseases. numerous, the small webs it makes, added to the destruction of the foliage, give the tree the appearance of having been scorched. The remedies consist in various contrivances to prevent the female inseéts ascending the tree. One mode is to encircle the trunk with a canvass belt, coated with a mixture of tar and train oil. The mixture needs repeatedly renewing. Applying the tar directly to the bark endangers the life of the tree. Dennis’s lead troughs, filled with oil, have proved effectual. Circular strips of zinc, about four inches wide, passing around the trunk of the tree, the lower Section. Fig. 18. edges standing out, as shown in Fig. 182, prove the most efficient remedy, as the insects cannot pass the lower rim. Sheet iron will not answer, as they cling to the rusty edge. The Peach-worm or grub (Aegeria exitiosa, Trochilium exittio- sum, of later authors) cuts into the bark (never far into the wood), just below the surface of the ground. It attacks the peach, ne¢ta- rine, and apricot. Its presence is indicated by the exudation of gum at the root, mixed with excrementitious matter resembling sawdust. It is very easily destroyed by scraping away the earth at the foot of the trunk, and following the worm to the end of its hole with a knife, beneath the thin shell of bark, under cover of which it extends its depredations. If an orchard is thus examined once in spring and once in early summer, few will escape. But to exclude the inseét, as a means of prevention, heap around each tree a small mound of air-slaked lime or ashes, coal ashes, or even earth, in spring, allow- ing it to remain till autumn. Encasing the foot of the tree with pasteboard, or with stout oiled or painted paper during the summer, effectually prevents the deposit of eggs in the bark. The perfect insect of the peach-worm, Figs. 183 and 184, is a four-winged moth, resembling in form a wasp, but totally distinét, and in its character and habits closely allied to the butterfly and miller, Inseéts and Diseases. 151 It deposits from early in summer till autumn, at the foot of the tree, its exceedingly minute, whitish eggs, which soon hatch, and the larve or worms enter the bark. The next season they encase them- selves in a sawdust-like cocoon, in their holes under the bark ; and emerging as perfect inse¢ts, lay their eggs and perish. The perfect inseét is very rarely seen, but is easily obtained by inclosing the Fig. 183.—Peach-tree Borer. Fig. 184.—Peach-tree Borer. (Male (Female.) pupa, Fig. 185, 4, c, which is readily obtained in summer at the roots of neglected trees, beneath a glass, or in a gauze case. As this inseét confines itself to the dar, its destruction is very easy. It rarely happens that trees are completely destroyed by it, unless they are small; death can only take place when the tree is girdled. Timely care will prevent this; the evil, in fact, is only to be dreaded by negligent cultivators. The “Cherry Slug” (Selandria cerasi) (Fig. 186), when in large numbers, does serious injury by eating the leaves. It is sometimes very destructive to both pear and cherry-trees. This animal, which f A Fig. 185.—Pzfa. Fig. 186. is the larva of an inset, is about half an inch long, and of a dark greenish brown when filled with food. Its smooth, shining, and jelly-like skin, and snail-like appearance, have given it the name “Slug.” It may be repelled by dusting the cherry leaves regularly, while wet with dew, with dry fresh ashes. Sand or pulverized earth, thrown briskly among the leaves, also repels it. Doubtless a fine 152 Insects and Diseases. dusting of white hellebore, found so effectual for the currant-worm, would destroy it. The Curculio (Rynchenus nenuphar, Conotrachelus nenuphar, of some writers), represented in the annexed figure (Fig. 187), is a small insect not more than the fourth ot an inch long, of a dark brown color, the sheaths covering the wings slightly variegated with lighter colors, the body resembling in size and appearance a ripe hempseed. It is distinguished by an elongation of the head, resembling a con- spicuous rostrum or beak projecting from the front part of its thorax. About the time the young fruit attains the size of a pea, the cur- Fig. 187.—Curculio. Fig. 188.—Young Plum, stung by Curculio. Magnified twice. culio begins its work of destruction. It makes a small crescent- shaped incision in the young fruit, and lays its egg in the opening. The presence of the egg may be easily detected by these incisions upon the surface; the above figure (Fig. 188) represents one of these magnified twice in diameter. The egg soon hatches into a small white larva, which enters the body of the fruit and feeds upon it, causing, usually, its premature fall to the ground. The period at which the young fruit falls, after being punctured, varies with its age at the time of the injury. Those first injured drop in about two weeks ; but if the stone is hard when the egg is laid, the fruit remains till near the usual period of .ripening, sometimes presenting a fair and smooth exterior, but spoiled by the worm within. The inseét, soon after the fall of the fruit, makes its way into the earth, where it is transformed into the perfect insect or beetle, to lay its eggs and perpetuate its race. The curculio travels by flying, but only during quite warm weather, or in the heat of the day. The inse¢ts mostly confine themselves to certain trees, or to the same orchard. But the fact that newly bear- ing and isolated orchards are soon attacked, clearly shows that in Inseéts and Diseases. 153 occasional instances they must travel considerable distances. Indeed, they have been known to be wafted on the wind for a half mile or more, the windward side of orchards being most infested, immediately after strong winds from a thickly planted plum neighborhood. In the cool of the morning, they are nearly torpid, and can scarcely fly, and crawl but slowly ; hence, at this time of the day they are most _ easily destroyed. Their flight appears to be never more than a few feet from the ground, and successful attempts have been made to shut them out of fruit gardens by means of a tight board fence, nine or ten feet high, entered by a tight gate. The remedies for the curculio are various. Those which merely repel without destroying the insect, and which are consequently inefficient, include such as coating the young fruit with tobacco or lime-wash, or applying salt, offensive odors, etc. Among efficient remedies, which kill the insets, are jarring them down on sheets spread under the tree, and destroying the young larve in the fallen fruit by means of animals confined in the orchard, or by sweeping up the fallen fruit and feeding it to swine. Farring down on Sheets. Several contrivances have been pro- posed for spreading the sheets under the trees, on which to jar down curculios for the purpose of killing them. After trying a number, we find nothing better, and none so cheap and quickly made, as the contrivance represented in the accompanying cuts. Fruit raisers often omit their attacks until too late, because they have no frames ready at the time. The one here described may be made in five minutes, and the sheeting when done with used for other purposes. For small or young trees, two pieces, each a yard wide and two feet long, will be sufficient. For larger trees procure wider stuff, and give another yard in length. It may be necessary for old trees, to stitch two pieces together, but this can scarcely be needed where wide sheeting is at hand. To stiffen these pieces take small rods, or long pieces of laths of alength equal to that of the sheeting, and sharpen both ends. Punch these ends into the four corners, so as to produce tight Fig. 189. stretching, as shown in the figure (Fig. 189). A notch cut in the wood a short distance from the point, will prevent the cloth from slipping too far down. Then take 7* 154 L[nseéts and Diseases. another rod sharpened at both ends, with a length equal to the breadth of the sheet, and insert it crosswise, placing it atop the other two rods, and bringing up the edge of the sheeting to receive its points. A notch cut near each end of the rod for the others to drop in, will prevent them from springing in; or a small nail may be driven through for the same purpose. The thing is now com- plete ; and one person, taking these cross-pieces as handles, will carry them readily from tree to tree, and place them on the ground beneath, without any waste of time. By jarring with a hammer or sledge, and pinching between thumb and finger, he will destroy hundreds in a short time. If these sheets are quite large, it will be best to place stiffeners at each end, as shown in Fig. 190. These rods, if nothing better is at hand, may be made by cutting long green poles, or shoots of bushes, and peeling the bark off. One-half to three-fourths of an inch in diameter, will be large enough. Should the inseéts be very abundant, they may be de- stroyed by throwing them into a pail of hot water, or, still better, into a small tin vessel of kerosene, by varying the contrivance as follows :—Instead of the stiffeners across the ends, formed by single rods, let them be two short rods, meeting in the middle. When the middle rod is pulled out these will form a sort of hinge, so that the two sides of the sheet may be folded up like the covers of a book, and the inseéts thrown down into the trough thus formed, and thence into the vessel In dislodging the inse€ts from the tree, much depends on a sharp, stunning blow. It may be given by the stroke of a mallet, upon the short stump of one of the smaller limbs, sawed off for this purpose, and which pre- vents bruising the bark. Or a mallet may be thickly covered with woollen cloth encased in India-rubber, to prevent injury to the tree ; but the jar is less sudden in this case. The late David Thomas (who first proposed jarring down on sheets), in a communication to the Genesee Farmer, in 1832, says: ‘“ Not three days ago I saw that many of the plums were punctured, and began to suspect that . Shaking the tree was not sufficient. Undera tree in a remote part of a fruit-garden, having spread the sheets, I therefore made the fol- Fig. 190. Inseéts and Diseases. 155 lowing experiment: On shaking it well, 1 caught five curculios ; on jarring it with the hand, | caught twelve more ; and on sérzking the tree with a stone, eight more dropped on the sheets. I was now convinced that I had been in an error; and calling in the necessary assistance, and using a hammer to jar the tree violently, we caught in less than an hour, more than two hundred and sixty of these insects.” With large trees, it may be necessary to jar each limb separately, by means of a pole. The best time for this work is in the cool of the morning, when the inseéts are partly torpid with cold, and drop quickly. At mid- day they retain their hold more tenaciously, and more quickly escape. The work should be commenced very early in the season, as soon as the fruit begins to set, or is not larger than a small pea. With properly stiffened muslin frames, a few minutes are sufficient for many trees, and labor equal in the aggregate to that of a single entire day, may save large and valuable crops. 2. The other class of remedies includes the different means of destroying the fallen fruit as soon as it drops, and before the larve escape to the earth. One of these consists in beating the ground smooth or paving beneath the tree, sweeping up the fallen fruit daily, and feeding it to swine, or otherwise destroying it. Confinement of Swine. But more easily applied than the last, is the confinement of swine beneath the trees. They immediately pick up and destroy the punctured fruit. Experience has thorough- ly established the efficiency of this method, where a sufficient num- ber of swine has been allowed the run of the orchard. Geese and hens are, to a limited extent, useful in repelling or destroying the curculio. To apply this remedy most efficiently, all the trees of the apricot, ne¢tarine, and plum, should be planted apart from the rest of the orchard, so that swine may be exclusively confined among them, where they should be allowed to remain the whole season, except during the period of the ripening of the fruit. It will be quite necessary, however, to protect all the younger trees from these animals by encasing them in board boxes, or by tying round them a mass of sweet-brier limbs, or other densely prickly or thorny plant. Dr. Kirtland says: “This inse¢t, in one season, destroyed every plum on my farm, except the crop of one tree in my swine lot; that tree is bending under its load of fruit.” A cultivator in western New York, by the large number of hogs kept in his plum-yard, had abundant crops for more than twenty successive years, while his negleGtful neighbors lost the greater part of theirs. It may, how- 156 Inseéts and Diseases. ever, happen in thickly planted neighborhoods, that swine may not prove a sufficient protection; but we know of no instance where abundant crops have not been obtained by combining the two reme- dies of swine and jarring down the insects. The curculio appears to prefer the nectarine to all other fruits for the lodgment of its eggs, and next to this the plum and apricot. A large portion of the cherry crop is frequently more or less injured, and sometimes wholly destroyed ; and for this reason it may usually be expedient to give it the benefit of the protection of swine in the same enclosure with other smooth stone fruit. The peach is some- times destroyed, and some varieties of the apple are much stung, as indicated by the crescent-shaped incisions ; but the larve rarely reach so far as the core, and usually perish within the flesh of the fruit. It was formerly supposed that the instinét of this insect would prevent it from depositing eggs on branches hanging over water ; but recent experiments prove that it possesses no such sagacity. The only benefit resulting from the water beneath the tree, was the destruction of the egg or larva by drowning. A partial preven- tive, known as the Matthews Remedy, consisted in deeply spading the ground beneath the tree at the first appearance of the perfect insects when about to emerge from the soil. This turned them back, at least for a time, and lessened their numbers. The Rose Bug (Macrodactylus subspinosus). This beetle sud- denly appears in great numbers in portions of the country and in occasional years, proving exceedingly destructive to the flowers and foliage of various plants, more particularly of the rose, apple, and grape. It has been known to devour the young fruit of the apple early in summer for successive years, entirely destroying the crop. It attacks and devours the flowers of the grape. It is one-third or half an inch long, sometimes varying in color, but usually a mixture of grey and yellow; being sluggish in its movements, it is easily caught in large numbers in tin basins containing water, by jarring the branches. This appears to be the only effectual remedy, and must be unremittingly applied for successive days, as long as the insects make their appearance. Dr. Fitch reports an instance where, on a single quarter of an acre, at least a hundred thousand were killed in a week, when they were subdued. The Currant Worm, which has of late years proved so destruc- tive to both currant and gooseberry, by devouring the leaves, and as a consequence, preventing the growth of the shoots and the ripening of the fruit, may be easily and quickly destroyed by a Inseéis and Diseases. 157 thin dusting of white hellebore upon the leaves. It may be pro- cured of druggists, and applied by means of a dredging-box with fine orifices. Care should be taken not to inhale the poisonous dust. As soon as the worms devour the leaves with this thin pow- der they perish ; and where the work has been well done, thousands have entirely disappeared in a day. The greatest vigilance is requi- site to begin this dusting before serious damage is committed ; and a watchful eye should be kept upon the bushes for several weeks afterwards, and the remedy repeated if a second brood appears. The entire defoliation of currants and gooseberries for a single summer greatly injures the bushes ; and if continued for successive years, destroys them. The Thrips. The following account is given by Fuller: ‘“ These are very minute insects, scarce exceeding one-sixteenth of an inch in length. They are usually of a pale greenish-yellow color, or nearly white. They attack the under side of the leaves of the grape, and their presence is soon shown by the pale green or yellow spots which appear upon the upper side. The thrip seldom attacks the vine in the open air, confining itself mainly to those that are grown under glass, or against a wall or building. Sometimes thrips will attack the fruit when it is nearly ripe, but usually they confine themselves to the leaves. Syringing the vines with a strong solu- tion of tobacco-water is one of the most effectual modes of getting rid of this little pest.” Grape-Vine Flea Beetle (Haltica chalybea). This is a small shin- ing beetle about one-sixth of an inch long, usually of a steel-blue color, but often varying from green to purple. It feeds on the buds of the vine, eating out the interior, and sometimes attacks the plum. It never appears in very large numbers, and hand-picking appears to be the surest way of destroying it. It is also caught by placing a small, deep tin vessel, containing a little molasses, with its mouth up against the vine, and driving it down into the vessel by placing the hand above. DISEASES. Blight. A most formidable difficulty in the cultivation of the pear, is the d/gh/, known in its modifications, supposed or real, by the names /re-blight, insect-blight, frost-blight, and frozen sap- blight. The causes may be various, but the appearances are the same—a sudden withering and turning black of the leaves on cer- tain limbs during rapid growth, and while the rest of the tree 158 Inseéts and Diseases. remains apparently in full vigor, the evil extending downwards, unless naturally or artificially checked, till the whole tree is de- stroyed. After a close investigation for years, by the most skilful cultivators in the country, a satisfactory explanation, applicable to all cases, has not been made. The earlier theory was, that the hot rays of the sun produced the disaster, and hence the original name fire-blight. This was con- firmed by the fact that the blight was often most fatal in the hottest summers; and weakened by the opposing fact that shaded portions of the tree were as frequently attacked as those fully exposed to the action of the hot sun. It was subsequently discovered that a small insect (.Scolytus pyri), by the supposed infusion of poison, caused the death of the branches, but no general or wide destruction of the pear could be traced to this source. More recently, the frozen-sap theory has been more extensively adopted. The explanation by this theory is as follows: A damp and warm autumn causes a late and unripened growth of wood, im- perfectly able to withstand the effects of winter. It is aéted upon by severe frosts, not, however, so as to produce immediate death or winter-killing, but resulting, sooner or later, in disease and partial decomposition of the sap, by which it becomes poisonous in its nature, and by passing downwards through the bark, spreads death in its progress. This theory is corroborated by many local observations, and by the general faét that the blight is much more destructive in the warm and fertile valleys of southern Ohio, where vegetation con- tinues late, is more succulent in its texture, and where the frosts are sudden and sharp, than in the dryer and cooler climate of New England. But this same reason is also adduced in support of the original fire-blight theory, and indeed it applies with strength to both. But after admitting that the different theories may be in part correct, and that the blight may be caused by a combination in a greater or less degree of each assigned cause, we are driven to the conclusion, from a large number of observations, of which these limits preclude even a brief recital, that the cause of the blight, like that of the potato disease, remains hidden, in a large number of instances, from our knowledge. And that, whether the latent ten- dency to disease is only increased and developed by changes of the weather, or whether those changes actually produce them, is yet enveloped in doubt. Inseéts and Diseases. 159 Happily, however, he remedy is not so uncertain. For whether caused by an inseét, or by the poisonous influence of the descending juices, its progress must be arrested by an immediate excision of the dead branches. And, as the poison passes downwards some time before its effects are visible externally, the amputation must be made two or three feet below the affected part, if the poison as well as the dead part is to be removed. Equally necessary is it, that the infection of the diseased limbs be removed as speedily as possible out of the way, by burning. This remedy cannot be effectual, unless promptly and fearlessly applied. Many cultivators, in fear of mutilating their trees, do not cut low enough, and leave the seeds of death remaining in the tree. Others delay the application of the remedy for a number of days, till cure is hopeless. In extensive and malignant cases, the disaster may be difficult to subdue even by the most prompt measures ; but in ordinary instances success will follow. In any event, it will be better to cut away and burn by successive portions a whole tree, than to lose it entire by this disease, a result equally certain, with the added evil of spreading the malady. Two contiguous neighbors had each a large pear orchard ; one of them neglected all attention, the other spent ten minutes daily in the examination of all his trees, and in cutting out freshly diseased limbs. The former lost many entire trees ; the latter saved every one, and kept his orchard nearly clear. Young trees in close rows have been attacked successively till all perished; in other rows where the affected trees were quickly removed, few of the remainder suffered. The praétice of cutting down trees to within two feet of the ground (when not exceeding ten years of age), as soon as blight appears, has resulted in perfect success, a new head springing up from the healthy stump, in the form of a handsome pyramid. The operation, however, cannot be well performed unless the disease appears after midsummer, or when the trees have nearly ceased growing for the season. Among preventives, a good, firm, and dry soil, and a site favoring the early ripening of the wood, and adverse to a late succulent growth, hold an important rank. Plant the trees on soil of medium fertility, and maintain an annual growth of shoots from one to two feet in length, by constant cultivation. The bark thus becomes more able to resist changes and disease as the growth is moderately vigorous, and healthy and matured. The attempt has been made to seleét those varieties least liable 160 Insects and Diseases. to blight, but results vary so exceedingly, that nearly all efforts have proved fruitless. But among those which have escaped in the largest number of instances may be named, first, the Seckel, which is scarcely ever destroyed even at Cincinnati, and the White Doy- enné. The Madeleine, Winkfield, and Passe Colmar appear to be more liable than the majority of sorts. The Blight in the apple and quince, which sometimes kills the terminal shoots on the branches, has been variously ascribed to the sting of an insect and to the effects of weather. The cause does not appear to have been satisfactorily ascertained. It rarely proves a formidable disaster ; but sometimes the trees are much disfigured by it, and temporarily checked in growth. The dlack excrescences on the shoots and limbs of the plum and Morello cherries, Fig. 191, known as the d/ack knot, are vari- ously supposed to be an internal fungus, like the rust , in wheat, the work of an insect, or the result of | diseased sap or cells, or regarded as a sort of vege- | — table ulcer. They have been by some attributed to the curculio, an opinion originating from the occasion- { al detection of this inse¢ét within the pulpy excres- (i cences, but entirely disproved by the facts that the '( curculio has existed in vast numbers in neighborhoods | where the excrescences are unknown; and on the || other hand, that the excrescences have ruined trees in places not infested with the curculio ; besides which, the most rigid search of newly forming knots has failed to deteét the eggs or larve of the curculio, which are only occasionally found when deposited at a later stage in the large pulpy swellings. Sufficient evidence appears to have been furnished to prove that a tree, badly diseased, is infected throughout with the poison; as suckers from such a tree will always sooner or later become affected. Buds from diseased trees, placed in healthy stocks, soon exhibit the excrescences. But seedlings or suckers from a healthy tree usually escape, unless in near proximity to unhealthy trees. The remedy for this disease is certain and efficient, if vigilantly applied. It consists in cutting off and burning all the excrescences as soon after their first appearance as practicable. If the tumors, however, break out on the trunk or main limbs, it may be difficult to do this without cutting away the whole tree. As much of the wood is therefore to be cut out as may exhibit indication of disease ; and the wound washed with a solution of chloride of lime. The Fig. 191. Insects and Diseases. . eR only instances where the remedy has failed, is where it has been but occasionally applied, or where the disease has been suffered to spread for a time unchecked. The only way is to cut and continue cutting, so long as any traces remain. As a general but not univer- sal rule, the yellow plums are not so liable to excrescences as purple varieties, unless surrounded by diseased trees. The /eaf-blight, or premature casting of the foliage, proves in some seasons a serious disaster to the plum, as it checks the growth of the shoots, and prevents the ripening of the fruit. Occasionally it has been so severe as to spoil entirely the value of the crop. The leaf-blight of the fear proves a formidable obstacle in raising pear seedlings, attacking the leaves often by midsummer, and caus- ing an immediate suspension of growth. No satisfactory remedy has been discovered—the best preventive is a deep, rich soil, and good cultivation to produce strong growth. This disease is evi- dently caused by a minute parasitic fungus; and a similar fungus attacks the leaves and fruit of larger trees, producing the disaster known as cracking of the fruzt. Some varieties are more liable to crack than others; and while in certain localities it renders them worthless, in others they entirely escape. In some instances the disease has gradually extended over certain varieties from one dis- trict of country to another. No remedy has yet been found. The Yellows. The disease termed the Ye//ows is truly formida- ble. It is peculiar to the peach and neétarine. It has destroyed whole orchards in portions of the country, and for a time induced the entire abandonment of the peach culture in certain localities. The cause of this malady has not been satisfactorily ascertained. According to conjecture, it has arisen originally from exhaustion by deteriorated soil, overbearing, and negleéted pruning and bad culti- vation. But whatever may have been its origin, it appears at pre- sent to be chiefly communicated from diseased trees. It is quickly induced by inserting the bud from an affected tree into a healthy stock. It spreads by contaét with diseased roots; a knife used in pruning the tree will infuse the poison if used on another. It appears to be communicated without actual contaét, the healthy branches nearest a diseased tree being usually first attacked. It is also probable that the stones from diseased trees cause its develop- ment after a few years’ growth. Its highly contagious nature, when in its most virulent form, is indicated by the equal facility with which young and vigorous trees, and old and feeble, may be inocu- lated by contact. Its infallible indications are, first, a premature ripening of the 162 luseéts and Diseases. fruit, some weeks earlier than usual—accompanied with a rather insipid flavor, and with purple discolorations of the flesh. These usually occur the first season, and on a part of the tree which has been first inoculated with the poison. The following season, nume- rous small wiry shoots are frequently thrown up from the larger branches, the leaves become yellow, the whole tree assumes a sickly appearance, and eventually perishes. No instance is known where a decidedly developed case of this disease has ever been cured. When once attacked, to prevent a spread of the disease, the tree should be immediately removed and burned. No young trees should be planted on the same spot, as the diseased roots still remain. Stones for seedlings should be procured from districts of the country where it has not been introduced. In some parts of the country, possessing a strong fertile soil, as, for instance, portions of Western New York, this disease has not spread extensively when introduced from abroad. It has generally destroyed a few trees near the affected ones, and has then disap- peared. The curl of the leaf, in the peach, occurs during the early part of the season, and appears to be caused by a minute internal fungus in the pores of the leaf, developed by cold weather. The only known remedy is a thrifty growth, imparted by good cultivation and pruning back. When the disease is severe, it destroys most of the foliage, and injures and sometimes kills the tree. Mildew of the Peach. The growth of peach-trees is often retard- ed by mildew. It seizes the tender points of the shoots and young leaves, and sometimes wholly stops their growth. It is confined to glandless, cut-leaved varieties only ; such as the Early White Nut- meg, the Early Anne, and some of the earliest varieties of the Red Rareripe. Yellow-fleshed peaches rarely or never suffer from it. It is not often a formidable evil, although it seriously lessens the thrifty and handsome appearance of some varieties while growing in the nursery. It is a minute fungus, and may be destroyed or lessened without injury to the tree, by syringing with soap-suds on its first appear- ance. A mixture of lime-water with the soap-suds is preferred by some cultivators, and a subsequent dusting with sulphur has been recommended. A thrifty growth and good pruning are, however, usually the best remedies. Mildew of the Gooseberry. This is the most serious obstacle to the successful cultivation of the foreign gooseberry in the United States. In the cool and moist climate of England, it does not Insects and Diseases. 163 exist; in the extreme northern parts of the Union, it is not formida- ble; but on approaching the Middle States, although the bushes grow vigorously and set abundant crops of young fruit, the latter become covered with a thick brown or grey mildew or scurf, which destroys their value. Manuring, high cultivation, and pruning, will in some cases prove sufficient to prevent mildew. This may be assisted by the cautious application of salt, either thinly over the soil, or directly upon the plant; in the latter case, the solution should be so thin that the saline taste may be just perceptible. Shading by a thick coat of salt-hay, appears to be an efficient remedy. It should be spread in a layer of several inches or even a foot in thickness, crowding it down to make room for the branches. This should be done in spring. Mildew of the Grape. This always attacks vines of the exotic grape after they have grown a few years in open air. In unfavora- ble seasons a similar disease assails many varieties of the American grape. The best general preventive appears to be, keeping the vines thrifty and vigorous by pruning and cultivation; and the admission of light and air by a sufficient thinning and distance in planting. The best remedy appears to be dusting with sulphur. This should be applied late in spring and early in summer, on the first appearance of the disease, and repeated at intervals of a fort- night so long as may be necessary. It may be applied by an instru- ment similar to a hand-bellows (without a valve below), which drives the sulphur-dust, fed from a box on the upper side, through a large tube or nose terminated with wire gauze. The Rot in the grape has proved a formidable disease, especially in the south-west. It commences with dark-colored spots on the young fruit, spreading afterwards over the berry, causing it either to fall or to shrivel while adhering to the branch. No efficient remedy has been devised, and the only satisfactory preventive is the selection of such varieties as are not liable to the disease. CHAPTER XIV. TERMS USED IN DESCRIBING FRUITS. Ir is only by a uniform and definite use of terms that descriptions can be made intelligible to the reader. Hence a full explanation of these terms becomes a matter of importance. Distinctive charac- ters should be permanent, and not liable to variation with a change of locality, soil, season, or climate; or, if variable, the nature of such variation should be distinétly pointed out. To assist the culti- vator the more fully to understand written descriptions, the devotion of a few pages to a clear explanation of the terms used in this work, may prove useful. : I. GROWTH OF THE TREE, SHOOTS, AND LEAVES. The form of growth often affords a good distinctive character of varieties, not liable to great variation. Young trees, only a few years old, usually exhibit peculiarities of growth more conspicuously than old trees of irregular spreading branches. Hence, in all cases, where this character is mentioned, it refers to young trees not more than three or four years from the bud or graft, unless otherwise expressed. 1. Shoots are evec?, when they rise nearly perpendicularly from the main trunk or stem, as in the Early Strawberry apple and Bartlett pear (Fig. 192). Diverging, when they deviate from the perpendicular at an angle _ of about forty-five degrees, considerable variation being found in the same tree; as in the Domine and Ribston Pippin (Fig. 193). Spreading, when they more nearly approach a horizontal direc- tion, as in most trees of the Rhode Island Greening (Fig. 194). Drooping, when they fall below the horizontal, a form which many spreading shoots assume, as they become the large branches of older trees. Ascending, when they curve upwards, as in the Gravenstein apple, and small Red Siberian Crab (Fig. 195). Erect trees usually par- Terms Used in Describing Frutts. 165 take more or less of this quality, but the Early Harvest is free from it. Irregular, when they assume no very distin¢ét growth, but more or less a mixture of the preceding, as Black Gilliflower, and Summer Bonchretien pear. Straggling, similar to the next preceding, but with shoots more slender and curved, as Winter Nelis and Black Worcester pear (Fig. 196). ~eet = Fig. 192. Fig. 193. Fig. 194. Fig. 195. — Shoots are straight, as in the Early Harvest and Northern Spy apples ; flexwous, or more or less deviating from a straight line, as in the Swaar and Roxbury Russet. This distinction is very appa- rent and uniform in young and very thrifty trees, but not in older ones of feeble growth. ‘ They are s¢ou¢, as in the Red Astrachan ; s/ender, as in the Jona- than apple, and Winter Nelis pear. Trees with erect straight shoots when young, usually form more regular and compact heads in older trees ; and those of a spread- ing habit, more irregular or drooping heads. Some trees which grow very rapidly when young, are small when of full size, examples of which are found in the Late Strawberry and Tallman Sweeting. Others at first grow more slowly, but ultimately become large, as the Esopus Spitzenburgh. Some varieties, again, continue to increase rapidly in size at all periods, as the Northern Spy; while others of feeble growth when small, never attain much magnitude, as the Early Joe and Sine Qua Non. 2. The color of the shoots varies greatly in the same variety at different periods of the year, as well as with different degrees of exposure to the sun, and with a change of soil, climate, and season. When fresh or very young, all have a greenish color, but gradually 166 Terms Used in Describing Frutts. assume various shades of yellow, olive, brown, red, purple, and nearly black, as the season advances, and as they become bare and are exposed to the sun and weather. For this reason, in describing the color, the terms must be relative, and can only be correétly applied by a comparison at the time with the color of other sorts. During winter, and early in the spring, the shoots of most trees become so much darker than at other times, that it is only by practice and by placing the different sorts side by side, that accuracy may be attained. Skilful culturists will readily distinguish, by a glance at the color of the shoots, many of the kinds they cultivate; but the peculiar cast is hard to describe in words, in the same way that it is impossible to describe the handwriting of an individual, so as to be known from fifty others, although many can, at a glance, know the penmanship of hundreds of different persons. A few of the most strongly marked cases, however, present peculiarities of color, which form useful points of distinétion. No one, for instance, could easily mistake the ye//ow shoots of the Bartlett and Dix pears, for the dark brown or purple of the Tyson and Forelle ; or the light green- ish cast of the Bough and Sine Qua Non apples, for the dark color of the Northern Spy, or dark brown of the Baldwin ; nor the downy or greyish appearance of the Ladies’ Sweeting and Esopus Spitz- enburgh, for the clear shining brown of the Gravenstein and Red Astrachan.* 3. The buds sometimes afford distinét characteristics. As exam- ples, the large, compact, and projecting buds of the Summer Bon- chretien, always contrast strongly with the smaller, more rounded, and softer buds of the Madeleine. Buds are large on the Swaar and Golden Sweet, small on the Tallman Sweeting and Rhode Island Greening. 4. The leaves, in a large number of instances, are of use in dis- tinguishing different varieties. They are eve (not wrinkled), as in the Bartlett pear and Baldwin apple (Fig. 197). Waved, as in the Tallman Sweeting and Beurré d’Aumalis pear (Fig. 198). Wrinkled, when the waves are shorter and more irregular, as in Green Sweet (Fig. 199 . Flat, as in the Madeleine and Skinless pears (Fig. 200). * Nearly all shoots are more or less downy at first, but the down disappears as they grow older. Hence the term must be used relatively. In plums, the smooth, or downy shoots, afford in most cases good distinctive points. Terms Used in Describing Fruits. 167 "Folded and recurved, as in the Easter Beurré and Bonchretien Fondante (Fig. 201). Fig. 197. Fig. 108. Fig. 199. Fig. 200. Fig. 201. Large and wide, as in the Red Astrachan and Huling’s Superb. Narrow, as in the Dyer apple, and Van Mons Leon le Clerc pear. Lreé, as in the Early Strawberry (Fig. 202). Drooping, as in Domine (Fig. 203). But these two last are indistin¢ét characters, and only to be resorted to in a very few remarkable instances, as most leaves are ereét on new shoots, and become spreading or drooping as they grow older. The color of the leaves may sometimes assist in description, as ght green in the Yellow Bell- flower and Rambo ; deep green, as in the Rhode Island Greening ; and d/uish green, as in Peck’s Pleasant. The serratures, or saw-teeth markings on the margins of leaves, are charaéteristics of importance, in many varieties of the apple, and on the peach they are so well defined as to form a basis of the classification of varieties. The latter will be found particularly described in the separate chapter on the peach. Leaves of apples are, Serrate, or cut with teeth like those of a saw. Sharply serrate, when every serrature ends in a sharp point, as in the Fall Pippin, Fig. 204. Doubly serrate, when the serratures themselves are again minutely serrated, as in the Vandevere and Drap d’Or, Fig. 205. Coarsely serrate, as in the Swaar. Crenate, when the teeth are rounded, as in the Esopus Spitzen- burgh, Fig. 206. Obtusely crenate, when the teeth are unusually rounded, as in the Bough. Finely crenate, when the teeth are small, as in the Summer Queen. Nt Fig. 202. Fig. 203. 168 Terms Used in Describing Frutts. Fig. 204.—Sharfly Serrate. Fig. 205 —Doudbly Serrate. Fig. 206.—Crenate. When the serratures are partly rounded, and irregularly and rather deeply cut, they become /oothed, as in Ladies’ Sweeting, 4 ‘Ceti t. SUES Fig. 207. a Fig. 207. Many varieties present intermediate degrees, as, Serrate-crenate, partaking somewhat of both, as the Jersey Sweeting and Summer Rose. Crenate-toothed, as in Bevan’s Favo- rite. Serrate, slightly approaching toothed, as in Rambo. flowers. Inapples, pears, cherries, and most other kinds, but little differ- ence exists in the flowers. In the peach and neétarine, however, an im- portant division in classification is made by the great difference between those with large and small petals ; one class, including the Early Ann, Grosse Mignonne, and others, hav- Terms used in Describing Fruits. 169 ing large showy flowers; and another class, comprising the Early Crawford, George IV., and many more, having flowers with small narrow petals. Il. FORM OF THE FRUIT. In the following pages, the dase of a fruit or any other part or production of a tree, is the portion towards the branch or root. This is in accordance with the language universally adopted in describing plants. It has, however, been more or less departed from in the common language used to describe fruits, and especially so. as applicable to the pear. This deviation from scientific accuracy tends to confusion, and if simplicity of expression is sought, ambiguity must be avoided. The apex of the stalk of a fruit, however, to avoid the chance for a mistake, may, in all cases, be termed the zxsertion. The term afex should be understood as apply- ing to the part most remote from the branch or eee root. In fruits, it is the part opposite to the in- per sertion of the stalk. In pears, this part is usually denominated the crown. The axis is a line conne¢ting the base and apex. A longitudinal section is made by cutting an apple from base to apex. A transverse section, by cutting it at right angles to the axis. The /Zength is the longitudinal diameter ; the dveadth the trans- verse diameter. A fruit is rvownd when nearly spherical, as the Fameuse and Green Sweet. . Roundish, when varying slightly from round, or when the length and breadth are nearly equal, as the Dyer and Gravenstein. Bex Aad Fig. 209.—O3d/ate. Fig. 210.—Conical. Fig. 211.—Ovate. Fig. 212.—Odconic. ape or Crow, Oblate, fiat, or flattened, when the height is much less than the breadth, as the Rambo and Maiden’s Blush, Fig. 209. 8 170 Terms used in Describing Frutts. Conical, when tapering from the base to the apex, as Bullock’s Pippin, Fig, 210. Ovate, or egg-shaped, when the length rather exceeds the breadth, with a rounded taper from base to apex, as in the Esopus Spitzen- burgh, Fig. 211. Obovate, or reversed ovate, is when the smaller end of an egg- shaped fruit is at the base, as the Buffum and Dearborn Seedling pears, Fig. 213. CX Ca Fig. 213. Fig. 214. 215 Obovate. Oblong. mae poi ooiete per, Oblong, when the length exceeds the breadth, and the sides are nearly parallel, as Kaighn’s Spitzenburgh, Fig. 214. Obtuse, when the parts are rounded or blunt. Acute, when any part, as the neck of a pear, tapers to nearly a point. Fruits may partake of forms variously combined, as, Round-ovate, when nearly round, with a slight rounded taper to apex, as Ladies’ Sweeting, Fig. 215. Rounda-conical, nearly the same as the last, but with the taper less rounded, Oblong-conical, as the Yellow Bell- flower. Oblong-ovate, as the Black Gilli- calyx flower. i Oblate-conical, as the Rhode Island Greening, and Hawthornden, Fig. 216. Depressed, pressed down, sunk, or shortened, applied to the apex of peaches, strawberries, etc. Flattened at the ends, when the base and apex only are flattened, as the Fig. 217. Winter Pearmain. An oblong fruit, though not flat, may be flattened at the ends; a conical fruit may be flattened at base. basin cayt ty Terms used in Describing Frutts. 171 Compressed, pressed together when the sides are flattened, as in some apricots, plums, etc. The cavity is the hollow in which the stalk or stem of a fruit is placed. The BASIN is the depression which contains the calyx, eye, or remains of the blossom. A cavity may be shallow, narrow, deep, or broad. It may be od¢use, or somewhat blunt or rounded at bottom, as in the Petre pear and Pomme Grise apple, Fig. 218. Acute, when simply ending in a sharp point at bottom, as the Baldwin, Fig. 219. Acuminate, when ending in a long drawn out taper, as the Fall Pippin, Fig. 220. The Holland and Fall Pippin are distinguished from each other by the rather obtuse cavity of the former, and acuminate cavity of the latter. The BASIN is always narrow in any fruit having a narrow or Fig. 218.—Odtuse. Fig. 219. Fig. 220. pointed apex, Fig. 221 ; it is usually wide in fruits having a wide or obtuse apex, as the Rambo, Fig. 222; but where the rim or bound- ary is broad and obtuse, the basin may be narrow, as in the St. Law- rence and Gravenstein, Fig. 223. yo Fig. 221. Fig. 222 Fig. 223. Fig. 224. It is distinc? when well defined. Abrupt, when the depression breaks off suddenly from the rim. Fig. 224. 172 Terms used in Describing Fruits. Even, when not furrowed or wrinkled. Angular, with several corners. Wrinkled, having small irregular hollows and ridges. Waved, with gentle and irregular undulations of surface. Furrowed, when more regularly channelled. Plaited, having small, straight, and regular ridges. kibbed, with larger and more obtuse or rounded ridges. The peculiar forms of PEARS render some additional terms neces- sary : Many pears have a eck, or narrower part towards the stalk, and a body, or larger part towards the crown, Fig. 225. They are distin€tly yrzform, when the sides formed by the body and neck are more or less concave or hollowed in, as in Fig. 225, shown by the dotted lines. Turbinate, or top-shaped, when the body is nearly round and a short rounded acute neck, as in the Bloodgood, Fig. 226. The form of different pears is further distinguished by the form of the different parts : The neck may be long, as in the Calebasse. Varrow, as in the Beurré Bosc, Fig. 227. Short, as in the Glout Morceau, Fig. 228. Obtuse, as in the Bartlett. Acute, as in the Jargonelle, Fig. 229. Fig. 225. Fig. 226. Fig. 227. Fig 228. Fig. 229. Distin@, as in the Beurré Bosc. Obscure, as in the Seckel. The body may be /eavy or large, when greatly exceeding in size the neck, as the Catillac. Light or small, when not much larger than the neck, as the Wash- ington ; in which case the fruit approaches oblong in form. Oblate, or flattish, as in the Frederick of Wiirtemburg. Round, as in the Jargonelle. Conical, as in the Vicar of Winkfield. Terms used in Describing Fruits. 173 Ovate, as in the Marie Louise.* CHERRIES may be round, cordate or heart-shaped, or ovate. STONE FRuITS usually have a furrow on one side, extending from the stalk to the apex, termed a suture (literally meaning a seam), which sometimes occurs on both sides. It is darge, when wide and deep ; @istznéz?, when clear or well defined; odscure, when faint ; obsolete, when not existing, or only a faint line on the surface. COLOR OF Fruit. The lightest colored fruit is white, as the Snow peach ; next, yellowish white ; pale yellow ; yellow ; and deep yellow. The addition of red produces successively, orange yellow, orange, orange red, rich warm red. Shades of red, clear red, crim- son when darkened, purple when blue is added, violet, less blue than in purple. Amber is a very light yellowish-brown. Fawn color is a light reddish-brown, with a slight admixture of grey. A fruit is s¢v¢fed, when in alternating broad lines of color. Streaked, when the lines are long and narrow. Marbled, when the stripes are wide, faint, irregular, or waving. Blotched, of different abrupt shades, without any order or regu- larity. Clouded, when the blotches are broader and more softly shaded. Stained, having the lighter shades of a blotched or clouded apple. Splashed, when the stripes are much broken and of all sizes. Mottled, covered with nearly confluent dots. Dotted, when these dots are more distinét. Spotted, when the dots become larger. TEXTURE OF FRUIT. Hard, those which need the artificial aid of cooking to soften them sufficiently, as the Catillac pear. Breaking, when tenderer than the preceding, but not yielding to the simple pressure of the mouth, as the Summer Bonchretien. Buttery, when the flesh forms a soft mass, yielding to the pressure of the mouth, as in the White Doyenné and Seckel pears. Melting, when the flesh becomes nearly or entirely liquid by this pressure, as in the Madeleine. These qualities may be combined, as breaking and melting, in the Washington ; breaking and buttery, in the Onondaga; buttery and melting, in the Tyson, and in most of the best varieties of the pear. The texture may be fine, granular, coarse, gritty, fibrous, tough, crisp, or tender. 7 * Cultivation influences considerably the form of pears. Thus, on a young thrifty tree, the Seckel pear has a slight neck; on an old heavily laden tree, the neck is obsolete. The body, when ovate or slightly conical on young trees, becomes rounded on older trees, and even flattened in rare instances. 174 Terms used in Describing Fruits. THE FLAVOR may be sweet, neutral, slightly sub-acid, or mild sub-acid, sub-acid, acid, very acid, or austere; aromatic or spicy ; perfumed, or possessing odor, and with more or less of a shade of musk; astringent, usually a defect, but sometimes an excellent quality, if in a very minute proportion; vowgh, astringent and austere ; vzzous, rich, high-flavored, and rather acid; sugary or saccharine, sometimes nearly sweet, possessing the qualities of sugar, which may be mixed with acid. THE QUALITY is designated by first, second, and third rates ; and fruits perfectly worthless by still lower grades. A second rate fruit, to be worthy of cultivation, must possess other good qualities in a high degree, as hardiness, produétiveness, fair appearance, etc. Very few fruits, as low as third rate, can ever be worth retaining, and only for extreme earliness or other uncommon quality. Fruits that possess desirable qualities, are usually designated by three degrees of flavor; the lowest, including the best of second rate fruits, or “good second rate,” are termed good, the lower grade of first rate fruits are termed very good, or fine ; and the highest quality of all, are dest, very fine, or excellent. EExamples—Maiden’s Blush apple, Napoleon pear, Lombard plum, and Crawford’s Early peach, are good, Rhode Island Greening, Bartlett pear, Graffion or Bigar- reau cherry, and Red Gage plum, are very good or fine; and Swaar apple, Seckel pear, Downton cherry, and Green Gage plum, are excellent or best. , Bes Mi Ae bd ON THE DIFFERENT KINDS OF FRUITS. The synonyms on all the following pages are given in parentheses. The most popular fruits, either throughout the country, or in their respective distri€ts, are printed in SMALL CAPITALS; those less widely known, or of less general value, in ¢¢a/ics. CHAPTER ..I. THE APPLE. “ THE APPLE,” says Downing, “is the world-renowned fruit of tem- perate climates.” Although less delicious than the peach or pear, it possesses, from its great hardiness, easy cultivation, produétive- ness, its long continuance through the whole twelve months, and its various uses, an importance not equalled by any other fruit. Nursery Management. The mode of raising the seedlings or stocks, has been already described in Chapter XII., of the first part of this work. The seedlings are treated in three different ways. They may be set out into nursery rows in the spring, when a year old, to be budded the second summer ; they may be taken up and root-grafted as soon as large enough ; or they may be planted into rows and grafted at any subsequent period. Budding. When the young plants are vigorous and the land fertile, the budding may sometimes be done the first year after remo- val to the nursery rows, but usually the second summer will be found best, when the trees are of sufficient size, and in the highest state of vigor, and when, as a consequence, the bark will separate freely, and the work be expeditious as well as sure of success. These are headed back the following spring, according to the treat- ment described in the chapter on budding. Root-grafting. This is done by whip or tongue-grafting, already described on a previous page. It is wholly performed within doors, and consequently the seedlings must be taken up the preceding autumn. Root-grafting is well understood by nurserymen ; but there are many who desire information on the subjeét, and especially on the expeditious performance of this operation. A grafter may work hard a whole day, and by an inconvenient arrangement of tools and materials, insert not a third as many as another, who gives careful attention to all these particulars. The following method is the result of long practice, and by it we have known a skilful workman to gx Sa Apples. insert three thousand grafts, with an assistant to apply the wax plasters, during ten hours in a single day, in the best manner, and three thousand five hundred, on another occasion, in eleven hours. The tools consist, first, of a sharp, thin-bladed knife, of which the best is made from the blade of an old scythe, ground to its proper form on a grindstone ; second, a bench or table placed in front of a light window, and on which the work is done ; third, an apron, worn by the grafter, the two lower corners being hooked fast to two sharp nails on the near edge of the table, for holding the scions while cutting them ; fourth, strips of waxed paper, about an inch wide, made by brushing over sheets of thin, tough paper, a melted well-stirred mixture of four parts of rosin, two of tallow, and one of beeswax, and then cut into strips when precisely at a proper degree of coldness to separate well by means of a knife cutting upon a smooth board. A sufficient number of these for immediate use, should be hung near enough to the stove which heats the room, to keep the wax upon them about the consistence of butter on a summer day, so as to fit and adhere to the grafted root, without melting and running. The first operation is to cut up the grafts from the shoots or scions. It is performed by holding the scion in the left hand, the thicker end pointing towards the right hand, which holds the knife. Such a shoot is represented of diminished Size, by Fig. 230, the points, a, a, a, the places where it is cut into grafts, and the dotted lines show how the cuts are made. Fig. 231 shows a portion of the shoot the natural size; 1, the first cut nearly direétly across; 2, the second or sloping cut, and 3, the slit for the tongue ; and the whole finished and separate in Fig. 232. Three strokes of the knife are thus required to cut and prepare each graft, anda rapid and skilful opera- tor has done one hundred and twelve in the manner described, in five minutes. Each shoot is thus cut up while yet held in the left hand, and the grafts, as fast as they are severed, drop into the cavity Root-grafting. 179 of the apron already described. The counting is done during the process of cutting, and at no other time. Fig. 232. The second operation is setting these grafts into the roots. Each root is held in the left hand precisely as the scion has been (Fig. 233) ; Fig. 233. the three cuts are given it (shown by the dotted lines in Fig. 234), to prepare it for the graft (as represented in Fig. 235). The grafts Fig. 235. having been placed direétly under the operator’s fingers, and in the right position, each one is successively taken and firmly fitted to the prepared root, as shown in Fig. 236, and as soon as this is done, Fig. 236. another cut of the knife, three inches lower down the root, severs it, and the root-graft is finished, and drops off obliquely on the table. Another sloping cut on the same root, and a slit for the tongue, are quickly made, and another graft picked up and inserted, the root 180 The Apple. being held all the while in the left hand, until worked up. The great point is to perform much with little handling. A single root will sometimes make but one graft, but more commonly two or three, and sometimes more. Each portion of root should be about three inches long, and the graft about five inches. Root-grafting may be performed at any time during winter, and those who have much of it to do, often continue the process the winter through. The roots when taken up in autumn, should be well washed, the tops cut off, and the roots packed in boxes with alternate layers of damp moss. Thrifty one-year roots are better and more easily worked than two-year roots. Side roots, or branches, should never be used. ‘The scions may be kept in the same way. This is better than packing them in sand, which imparts a grit to them and dulls the knife. Different modes are adopted for packing away the grafts. The best is to place them flat in boxes, in alternate layers with sand, like miniature cord-wood, keeping the outer or graft-ends very even, and carrying up each layer separately and one at a time, so that one may be taken out for setting out with- out interfering with the next succeeding pile. The sand should be slightly moist and not wet. The varieties should be distin¢tly marked on strips of board separating each kind, where there is more than one in a box; and in addition to this, a card should be nailed on the outside, naming the kinds, at the point of separation between them. A record should also be make as they are deposited, of the sorts, their order, and the number of each. Boxes two feet long, a foot wide, and six inches deep, are a convenient size, and will hold from one to two thousand each. If furnished with bow handles, they are easily carried at once to the field for setting out. Boxes holding twenty thousand or more, keep the grafts equally well, but require additional labor in unpacking when set. They should be set out in spring as soon as the soil is sufficiently dry, and there is no further danger of its freezing severely. Special pains should be taken to pack the earth well about them, as they are dibbled in. The tips of the grafts should projeét about half an inch above the surface. The proper depth of setting is controlled some- what by circumstances ; if deep, the soil may be too cold to start them well; if not deep enough, the drought of summer may destroy them. An aétive hand will set two or three thousand in a day, and in rare instances five thousand. The following figures exhibit the difference between good and bad planting out. Fig. 237 represents a graft well set out, the earth packed closely around the root, which is sending out new fibres, and Root-grafting. 181 the leaves expanding above. In Fig. 238 the work has been care- lessly done, the earth being closed around the top, but left with a cavity below. Grafts set in this way rarely grow. Fig. 237.—Root-graft, set out well, with Fig. 238.—Root-graft, badly set out, or earth compactly pressed against its with a cavity below. roots. Fig. 239 represents the usual form of the dibble, and Fig. 240 the appearance of the root-graft when ready to be set out. G Fig. 239. Fig. 240. The most favorable soils are rich, well pulverized, and rather strong loams. If light or gravelly, there is more danger from mid- summer droughts, which often prove quite destru€tive. Grafting the whole root entire will much lessen the difficulty. The chief care afterwards is to keep the ground constantly culti- vated, and perfeétly clean, which will increase the growth during summer, and exclude mice in winter; the trees are to be trained up to one leading stem, not trimming so closely as to make them 182 Apples. slender ; they are to be kept straight, by tying them when necessary to upright stakes ; and all destructive insects must be watched and destroyed. If the ground is rich and kept perfectly clean, they will grow from one and a half to two feet the first summer after grafting ; to three or four feet the second summer ; five to six or seven feet the third summer, when many of them will be large enough for removal to the orchard, and most of the remainder in one year more. Root-grafting is extensively performed in large nurseries; but on unsuitable soils, budding is found the most certain of success, the buds being rarely destroyed, and only by the most unfavorable winters. The bud remaining dormant the first summer, the growth is one year later than on grafted stocks of the same age; but this difference is made up by the more rapid growth of the shoot from the bud, which is usually twice as great as that of a graft on the root. To obtain handsome and good trees, the bud should be set within two or three inches of the ground. Budded trees usually have better roots than root-grafted ones. PLANTING ORCHARDS. Soil. The apple is a vigorous and hardy tree, and will grow upon most soils. It does best, however, on those that are deep, rich, and fertile, such as will give good crops of Indian corn. Hard, shallow, and wet grounds are to be avoided. Improvement by manuring and deep cultivation is desirable, as a great difference in quality and productiveness results from a difference in fertility. Distance. Where the quantity of ground is limited and in rare cases, trees may for a time stand within fifteen or twenty feet; but for large and permanent orchards they should not be nearer than thirty feet. There is, however, a material difference in the size of varieties, hence a variation may be allowed. But this variation in distance should not break the rows which are to be preserved for a oe ae) aR Se * * * * * * * * ee, * * * * * * * * * * KX * * * * * * * * * * Feat, SARC, I od ac, * * * * * * * * x * * * * * * * * * * * convenience in cultivation. The rows may be kept entire, by vary- ing the distance in one way only, as in the annexed figure. The Renovating and Pruning Old Orchards. 183 middle portion is for trees of the largest size, as the Spitzenburgh, Fall Pippin, and Rhode Island Greening ; those of smallest size, as Bough, Yellow Harvest, and Sine Qua Non, are on the left; and those of middle growth, as the Swaar, Black Gilliflower, and Tall- man Sweeting, are on the right. This distin¢tion in the size of the trees is only necessary in the most extensive orchards. Transplanting. Full directions have been given in a preceding chapter, where the superior advantages of broad, deep, and loose beds of earth, made by heavy subsoiling and manuring, have been pointed out ; or in the absence of this excellent preparation, by dig- ging large holes to be filled with rich mould, or manured surface- soil. CULTIVATION. The importance of thorough cultivation has been already noticed, and cannot be too well understood. If two specimens could be exhibited side by side, the one showing the stunted, lingering, mice- eaten, and moss-covered trees, caused by negleét; and the other, the vigorous and thrifty growth, and the fair and abundant crops, resulting from fine and clean culture ; none could fail to be satisfied of the superiority of the one and impolicy of the other. RENOVATING AND PRUNING OLD ORCHARDS. As soon as the first symptom of failure in old orchards appears, they should, in addition to good cultivation, be freely manured in connexion with the application of lime or leached ashes. The change which may be thus wrought, can hardly be understood by one who has not witnessed the result. The following experiment, similar in nature, but differing in the mode of performance, described by H. W. Rockwell, of Utica, N. Y., cannot fail to be interesting : “The experiment was performed upon three trees standing in my grounds, none of which were less than ¢hzrty years old. One of these trees, an old-fashioned [ Newtown] Pippin, and a great favorite, had borne moderately ; the other two made out between them to ‘get up’ about a dozen apples a year, just to let me know, I pre- sume, that they ‘could do it,’ but were perfectly indifferent Zow it was done. “I last summer undertook the renovation of these trees. For this purpose I opened between them trenches, say ten feet in length, 184 Apples. two feet in depth, and about eight feet equidistant from tree to tree. The roots which were encountered in this operation were, of course, all cut off, the trenches filled with we// rotted manure, and closed. I finished by giving each of the trees about a peck of charcoal mixed with the same quantity of ashes, and now for the result. I have this year gathered from the ‘two outcasts’ just mentioned, instead of my annual dividend of a dozen apples, from six to eight bushels apiece of as handsome fruit as you ever saw, with about the same pro- portion from the third, which has always been a moderate bearer.” Bearing orchards commonly lose their vigor, and give small and poor fruit, when allowed to grow in grass-land, without any cultiva- tion. If the soil is naturally rich, a shallow ploughing and an occa- sional harrowing will restore their vigor. Or if ploughing cannot conveniently be given, they may be much improved by being con- verted to pasture for sheep, adding occasionally a top-dressing of manure in autumn. These animals will serve in part to enrich the land, keep the grass grazed short, and pick up the prematurely fallen fruit, infested with worms or insects. The amount of cultivation or top-dressing to be given to such orchards must be determined by the annual growth of the shoots. If less than a foot in length, more vigor must be imparted to them. If more than a foot and a half, they are quite thrifty enough. Pruning. The mode of treating large trees has been already adverted to in the chapter on pruning. There are some owners of orchards who most erroneously suppose that when trees become \ | } ssh |} old, heavy pruning will restore their vigor in the absence of good Grafting New Tops on Old Trees. 185 cultivation ; while the correct mode of treatment is, very moderate and gradual pruning, in connexion with the best of cultivation. The foregoing correét portraits of actually existing specimens of bad pruning, unhappily have too many originals over the country (Fig. 241). This most unsightly mode of trimming is often adopted when a removal of the top by grafting is intended.. Grafting New Tops on Old Trees. It often happens that fruit on large trees is worthless, and it becomes an important object to change the top by grafting or budding it with some better variety. In this case, instead of cutting off large branches and grafting them at once, it is better to prune the top in part, as shown by Fig. 242, which will cause an emission of vigorous shoots. These are then budded or grafted with ease and success. And, as the grafts gradually extend by growth, the remainder of the top may, by successive excisions, be entirely removed. Where trees are not too old, and the ground is kept cultivated, good-sized trees are thus obtained much sooner than by set- ting out young ones. To give a well shaped head to such newly formed trees, and to prevent the branches from shooting upwards in a close body near the centre of the tree, the old horizontal boughs should be allowed to extend to a distance in each direction, while the upright ones should be lopped. This is distin¢tly exhibited in Fig. 242. The following judicious mode of renewing the old tops of trees formerly regarded as worthless, was given by the late George Olm- sted, of Hartford, Ct., in the Horticulturist : “These trees I commenced grafting six years ago last spring. I began:on the top, and grafted one-third of the tree each year, \t therefore required three years to complete the entire heads of the trees. “] like this method better than any I have ever tried for grafting large trees, as it gives the grafts a good opportunity to get well started. Cutting off and grafting the top first, gives the grafts there the best possible chance, while the necessary reduction of the top throws the sap into the remaining side branches, which fits them well for graft- ing the following year; and the third year, the lowest branches being made ready in the same way, may be grafted successfully: 186 Apples. By this mode, it will be seen that when the grafts are put in on the side branches, they are not shaded by the heavy shoots above them, and they have an unusual supply of nourishment to carry them for- ward. Those who have attempted to graft the whole head of a latge tree at once are best aware of the great difficulty in the common mode of getting the grafts to take on the side limos. “One of these large trees so treated, is probably more than seventy-five years old, and has now an entirely new and vigorous head, grafted with this excellent variety. When I began with it, the fruit was only fit for cider, and it was questionable whether the tree should not be cut down. By grafting it in this manner, I have added surprisingly to its value. Two years ago (the bearing year), I obtained from it ten bushels of apples ; last year eight bushels ; and this year (only six years from the time I began to graft it), I gathered twenty-eight and a half bushels of excellent fruit ! “I consider this tree now worth one hundred dollars ; the cost of grafting it was about five dollars ; and the latter was all repaid two years ago—the first season the grafts bore fruit.” The bearing year of apple-trees which yield excessive crops, is only every alternate year ; but by thinning out a large portion of the fruit while yet small, the exhaustion will not be so great as to ren- der the tree barren the second season, and it will bear annually. By picking off all the young fruit, the bearing year may be entirely changed, or one bough may be made to bear one year, and another bough the second year. Depredators. The insect enemies of the apple have been already described. Mice, which sometimes girdle and destroy young trees, especially such as are neglected and allowed to grow in grass, may be excluded by a small mound of earth, thrown up about ten inches high around the stems late in autumn. This earth should be compa¢t and smooth, and not consist of turf, which is liable to cavities, inviting instead of repelling these depredators. Fig. 243 shows the mode of performing this operation. If well done, it has never failed to protect the trees. One man will go over seven hundred in a day. In the follow- 4 = ing spring this earth is again levelled. we Sei: Rabbits are excluded by placing peeled bark or ing up trees Stiff painted paper around the stems: or, easier, by Pane’ rubbing fresh blood upon the bark every few weeks during winter, which may be done by using a piece of fresh liver for this purpose. Dwarf Apples. 187 CHANGES WROUGHT BY CLIMATE AND SOIL. This subject has been treated, as applied to fruits generally, in a former part of this work; a few brief remarks on the variations in the apple may be interesting. - The winter apples of the northern states, when cultivated further south, are changed to autumn apples ; and as far south as Georgia, some of our good keepers ripen nearly by the end of summer. The Baldwin and Rhode Island Greening, at Cincinnati and at St. Louis, cease to be winter fruits. There are few or none of the northern apples which succeed well as keepers as far south as Carolina. This is owing to the long southern summers. It has been found that varieties originated in the southern states are generally best adapted to the climate of that region. Some varieties are greatly influenced by a change of climate, and others but slightly. The Ribston Pippin, so excellent at Montreal, is of little value a few degrees further south. The Rhode Island Greening and the Roxbury Russet, on suitable soils, throughout New York and New England, present the same characteristics of flavor and appearance; the Baldwin, so fine at the east, greatly deteriorates in northern Ohio ; and the Belmont, which has been pro- nounced the most valuable of all apples at Cleveland, is unworthy of cultivation at Cincinnati. These changes, in the latter instances, may perhaps be ascribed to a difference in soil ; and the application of special manures, as lime, potash, etc., on those unfavorable soils, has improved the quality. The periods of ripening, given in the following pages, are intended to apply to the northern states. A difference of about two or three weeks exists between fruits culti- vated at Boston and Rochester, and in central Ohio and southern Pennsylvania, and other differences of latitude nearly in the same ratio. DWARF APPLES. For summer and autumn sorts, dwarf apples are valuable in afford- ing a supply to families. They begin to bear in two or three years from setting out, and at five or six years, if well cultivated, will afford a bushel or so to each tree. A portion of a garden as large as the tenth of an acre, may be planted with forty or fifty trees, without crowding. All the different varieties of the apple may be made Dwarfs by working on the Paradise or Doucain stock—the former are smaller and bear soonest ; the latter are larger and ulti- 188 Apples. mately afford the heaviest crops. Among the handsomest growers as dwarfs, are Red Astrachan, Jersey Sweet, Porter, Baldwin, Dyer, Summer Rose, Benoni, and Bough. VARIETIES. SYNOPSIS OF ARRANGEMENT. Division I. SUMMER APPLES. Class I. Sweet Apples. Section I. Color striped with red. Seétion II. Color not striped. Class Il. W72th more or less acidity. Section I. Color striped with red. Section II. Color not striped. Division I]. AuTUMN APPLES. Class I. Sweet Apples. Section I. Color striped with red. Section II. Color not striped. Class I]. W7th more or less acidity. Seétion I. Color striped with red. Section II. Color not striped. Division II]. WINTER APPLES. Class I. Sweet Apples. Section I. Color striped with red. Section II. Color not striped. Class Il. W2th more or less acidity. Section I. Color striped with red. Seétion II. Color not striped. The charaéteristics which constitute these divisions and subdivi- sions, are not in all cases perfe€tly distinét. Summer apples gradu- ally pass into autumn, and autumn into winter apples. A few, but the number is extremely small, possess nearly a neutral flavor Summer—Sweet—Not Striped. 189 between a dead sweetness and slight acidity. Again, apples classed with those that are striped, sometimes present a nearly uniform shade of red ; and, in rare instances, the brown cheek of a green or yellow variety exhibits faint stripes. But these may be regarded rather as exceptions to general cha- racters, which are on the whole as clearly defined as any other dis- tinctive points of the different varieties. Controlling circumstances will produce changes in all fruits, and descriptions are not founded on extreme exceptions, but on average characteristics. The SIZE is designated by comparison ;—for example, the Swaar and Baldwin are /arvge; Herefordshire Pearmain and Tallman Sweeting are medium, English Golden Pippin and Lady Apple are small. Qualifying terms give a more precise meaning—as the Fall Pippin and Monstrous Pippin, are very /arge; Hawley and Dutch Mignonne, are guzte large; Bullock’s Pippin and Early Strawberry are rather small; and the Siberian Crab is very small. DIVISION I—SUMMER APPLES. CLAss I.—SWEET APPLES. Section L.—Striped with red. Foster. Large, roundish, indistin¢tly striped pale red on yellow; stalk short, calyx open, basin deep, ribbed, sweet, rich. Aug. Mass. (Hov. Mag.) Seltion L1.—Not striped. GOLDEN SWEET. Medium or rather large, roundish, slightly flat- tened ; greenish, becoming pale yellow; stalk an inch or more long, slender; cavity acuminate; basin moderate; flesh very sweet, good, of moderate quality. The fruit is always fair, the tree a free grower, and very productive. Buds large; leaves sharply serrate. Late insummer. Valuable for domestic animals. Tender far west ; succeeds well south-west. HIGHTOP SWEET. (Summer Sweet of Ohio, Sweet June.) Rather small, roundish, regular ; skin smooth, light yellow ; cavity deep, narrow ; calyx small, in a shallow, slightly furrowed basin ; flesh yellowish, very sweet, rich. Tree upright, productive. A valua- ble summer sweet apple at the West. Manomet. (Manomet Sweeting.) Size medium, roundish ; yellow, with a rich cheek; stalk rather slender, cavity shallow; basin shallow, furrowed; flesh tender, sweet, rich. Late summer. Mass. 190 Apples. SWEET BouGH. (Large Yellow Bough, Early Sweet Bough.) Large, roundish, remotely conical-ovate, sometimes distin¢tly con- ical; pale greenish yellow, stalk one-half to an inch long, basin narrow, deep; flesh white, very tender, with an excellent sweet flavor. Ripens from the middle to the end of summer. A mode- rate and regular bearer. Shoots yellowish, somewhat irregular, ascending ; tree round-headed ; leaves obtusely crenate. CLAss I].—WITH MORE OR LESS ACIDITY. Section 1—Striped with red. AMERICAN SUMMER PEARMAIN. (Early Summer Pearmain, of Coxe.) Medium in size, oblong, slightly inclining to truncate-coni- cal; nearly covered with fine broken streaks and dots of red; stalk nearly one inch long ; basin round, even, distinct ; very ten- der, often bursts in falling, sub-acid, flavor fine. Continues to ripen for several weeks in late summer and earlyautumn. Needs good and rich cultivation. Growth rather slow. This is distinét from the English Summer or Autumn Pearmain, in its larger size, higher red, more oblong form, and superior quality. Aromatic Carolina. Large, oblate-conic, oblique, pale red with a heavy bloom ; flesh tender and melting, flavor aromatic and excel- lent. July. Tree spreading. An abundant bearer. Southern. BENONI. Medium in size, roundish, sometimes obscurely conical ; deep red on rich yellow, in distinét broken stripes and dots ; stalk half an inch long ; basin small ; flesh yellow, tender, rich, sub- acid, “very good.” Late summer. Tree erect, good bearer. Has not succeeded well in all localities. A native of Dedham, Mass. CAROLINA RED JUNE. (Red June, Blush June.) Size medium, oblong, very red, flesh white, tender, juicy, sub-acid, with a sprightly, agreeable flavor ; quite early, and continues to ripen for four weeks, and will keep long after ripe for a summer apple ; pro- fitable for market. The tree a fine erect grower, very hardy, bears young and abundantly. The most valuable early apple in north- ern Illinois and adjacent region. Hardy at the West. EARLY JOE. Size medium or rather small; oblate, sometimes obscurely approaching conical; smooth and regular ; color, with numerous short, broken, red stripes on yellow ground, a nearly uniform deep red to the sun, with conspicuous white specks ; stem three-fourths of an inch long, rather thick ; cavity shallow, acute ; basin small, even ; flesh fine grained, very tender, slightly crisp, juicy, sub-acid, spicy, quality “best.” Ripens the last two weeks of summer. Shoots dark, growth slow. A profuse bearer. Origin, East Bloomfield, N. Y. Actd— Striped. IQI Summer Fig. 244 —Zarly Foe. Early Pennock. Fruit large, roundish, conical, striped bright red on greenish yellow; stem long; cavity deep; irregular; flesh yellowish white, rather coarse, sub-acid, of rather poor quality. Esteemed at the West for its hardiness and produétiveness. Aug. and Sept. Early Red Margaret. Rather small round-ovate, striped with dull red, somewhat russeted; stalk half an inch long, thick; basin plaited, narrow, very shallow; flesh sub-acid, tender, good when fresh ; ripens at wheat harvest, scarcely earlier than Early Har- vest. Shoots erect, downy, moderate bearer. EARLY STRAWBERRY. (American Red Juneating, of Manning.) Rather small, roundish, varying to round-ovate, and sometimes quite conical; surface indistin¢tly and finely striped with bright and deep red, tinging faintly the flesh; stalk slender, three-quar- ters to an inch and a half long; basin small and narrow ; flesh white, tender, sub-acid, rather brisk, pleasant, not very rich. Ripens one to three weeks later than Yellow Harvest. Growth, very erect ; leaves erect, finely crenate. Productive. Good in all localities. Evening Party. Rather large, oblate, slightly oval, yellow, striped with red ; stalk short, inserted in a round, deep cavity, often rus- seted ; calyx closed, basin large ; flesh juicy, tender, crisp, with a vinous, aromatic flavor. An excellent dessert fruit. Dec. and Jan. Penn. Foundling. Rather large, oblate-conic, ribbed; striped red on yellowish green; stalk short, slender, cavity large, basin small, 1g2 ; Apples. furrowed; flesh yellow, tender, with a rich, sub-acid flavor. Mass. _ Fig. 245.—ELarly Strawberry. Garden Royal. Below medium, roundish, slightly flattened at ends, even and regular ; surface with small, broken, red stripes on yel- low ground, deep red to the sun; stalk short, or half to three- fourths of an inch long, slender, cavity acute ; calyx large, open ; basin very shallow ; flesh yellowish-white, exceedingly tender, and fine grained ; flavor mild, sub-acid, fine. A poor grower, but a first-rate dessert fruit. Late summer. Origin, Sudbury, Mass. Hocking. (Townsend.) Rather large, striped red on yellow ; cavity wide ; basin shallow, slightly ribbed ; flesh fine grained, tender, mild sub-acid. Aug. An upright, vigorous, productive tree. Valued at the West. Fultan. (Julin.) Fruit medium, roundish, conical; calyx small in a narrow basin, stem short in a moderate cavity ; striped with fine red on yellowish white; flesh white, tender, and fine flavored. One of the finest summer apples at the South, where it ripens at midsummer. Klaproth. Size medium, oblate ; streaked and stained with red on greenish yellow ; stalk short, cavity deep ; basin wide, even ; flesh Summer—Acid—Striped. 193 white, crisp, with a pleasant sub-acid flavor. Tree a strong grower and great bearer. Fruit bears carriage well and promises to become a good market sort. Lancasterco., Penn. Aug. to Oct. Sors OF WINE. Medium size, round-ovate, dark red; stalk long, slender ; flesh white, often stained red, moderately juicy, sub-acid, of good flavor. Valuable for its free growth and fair fruit. Late summer. The Safsonz is smaller, firmer in flesh, and less valua- ble. Summer HHagloe. Size medium, roundish-oblate ; streaked with bright red on yellow ground; stalk rather short and thick ; flesh very soft, rich, of fine quality. Ripens at the end of summer—an excellent culinary variety. Shoots dark, strong, thick; terminal buds very large. This is wholly distin¢t from the Hagloe Craé, a late, small, ill-shaped, ovate fruit, cultivated only for cider. Summer Queen. Rather large, roundish-conical, somewhat ribbed ; striped with bright red on rich yellow ground ; stalk an inch and a half long ; cavity small, acute ; basin small, furrowed ; flesh yel- lowish, rather acid, spicy, very rich. Fine for cooking. Late summer. Good on warm, sandy soils, poor on cold clay. Shoots light colored, leaves finely crenate. Hardy far west. SUMMER ROSE. (Woolman’s Early, Lippincott’s Early, Woolman’s Striped Harvest.) Medium or rather small, roundish-oblate ; yel- Fig. 246.—Summer Rose. lowish, blotched, and streaked with red; stalk rather short ; basin round, slightly plaited; flesh very tender, slightly crisp, texture 9 194 Apples. fine, mild sub-acid, juicy, excellent. Begins to ripen with wheat harvest, and continues a month. Better in quality for the table than Early Harvest, but less productive, and too small for general value. WILLIAMS’ FAVORITE. (Williams, Williams’ Red, Williams’ Favor- ite Red.) Size medium, sometimes rather large ; oblong-ovate, remotely conical, very smooth; color mostly fine dark crimson stripes ; stalk three-quarters to one inch long, enlarged at inser- tion, cavity shallow ; basin small and shallow, even, or somewhat ribbed ; flesh yellowish white, moderately juicy, with sometimes a Fig. 247.—Williams’ Favorite. tinge of red near the surface, mild, agreeable, fine. Ripens for several weeks late in summer. Its handsome appearance has partly contributed to its high reputation. Requires a rich soil and good cultivation. Origin, Roxbury, Mass. Settion II.—WNot striped. Cole’s Quince. Large, oblate, conical, ribbed, yellow; mellow when ripe, mild, rich, high quince flavor. Cooks well before ripe. Productive. New England. Hardy far west. Summer—Actd—Not Striped. 195 EARLY Harvest. (Yellow Harvest, Prince’s MHarvest, Early French Reinette, July Pippin.) Size medium, roundish, usually more or less oblate, smooth ; bright straw color, when ripe; stalk rather short and slender; calyx moderately sunk; flesh nearly white, flavor rather acid, fine. Ripens at wheat harvest, and for Fig. 248.—Zarly Harvest. three weeks afterwards. Shoots erect, slightly diverging, straight, often forked. Produétive. Needs rich cultivation to be fine. Good throughout the northern states and south-west, tender north-west. Garretson’s Early. Size medium, roundish-oblate ; skin greenish yellow with numerous dots; stalk short, cavity shallow; basin small, furrowed ; flesh white, crisp, tender, sub-acid, “ very good.” July and Aug. Tree vigorous, produétive. Horse. Large, varying from oblate to oval, ribbed, yellow; stalk short ; cavity and basin shallow ; flesh yellow, rather coarse, sub- acid. Tree vigorous, productive, valued at the South and West as a summer cooking and drying apple. Kirkbridge White. (Yellow June.) Size medium, oval, tapering to apex and base, equally blunt at ends with broad ribs; smooth, pale yellow; stem short; cavity and basin very narrow; flesh very tender, fine grained, with a moderately “good” sub-acid flavor. Ripens soon after Early Harvest and for six weeks. Tree a slow grower, but a great and early bearer ; valuable at the West. Too tender for long transportation. 196 Apples. Lyman’s Large Summer. Large, roundish, flattened at ends ; pale yellow ; sub-acid, high flavored, rather fine in quality. Ripens at the end of summer. Tree a poor bearer until large. Conn. PRIMATE. Above medium in size, roundish-conical, somewhat ribbed, light green, becoming light yellow, often with a slight blush ; fine grained, very juicy, with a very agreeable, mild, sub- acid flavor. Ripens for several weeks through the latter part of summer. Valuable. Western New York. RED ASTRACHAN. Rather large, sometimes quite large, roundish- oblate, slightly approaching conical, rather smooth; nearly whole surface brilliant deep crimson, with a thick bloom like a plum; stalk one-half to three-fourths of an inch long; calyx in a small slightly uneven basin ; flesh white, rather crisp ; good, rather acid, slightly austere. A few days after Early Har- vest. Excellent for cooking. Shoots stout, dark brown, diverg- ing 4nd ascending; leaves broad. This apple, although of second-rate flavor, is rendered by its earliness and very handsome and fair appearance, by the vigor and produ¢tiveness of the tree, and its excellent culinary qualities, worthy of general cultivation. It should be picked a few days before fully mature. Hardy far west. Stue Qua Von. Size medium, roundish, inclining to conical ; smooth, pale greenish yellow, shaded with reddish brown to the Fig. 249.—Szze Qua Non. sun; stalk quite slender, nearly an inch long; basin smooth or very slightly plaited; flesh greenish white, fine grained, delicate, Autumn—Sweet—Not Striped. 197 very tender, moderately juicy, of a fine, agreeable, sub-acid flavor. Shoots greenish yellow, growth slow. Ripens two weeks after Early Harvest. Origin, Long Island. Summer Pippin. (Sour Bough.) Rather large, oblong, oval, irre- gular; skin pale yellow, with greenish dots and a crimson blush ; stalk variable, deep set ; basin abrupt, furrowed ; flesh white, ten- der, with a pleasant sub-acid flavor. End of summer. A regular handsome grower and good bearer. Westchester co., N. Y. Trenton Early. Size medium, roundish-oblate, ribbed ; color yel- lowish, somewhat marked with green; surface smooth, cavity wide, basin furrowed ; flesh light, tender, with a pleasant sub-acid flavor. Late summer. Valued at the West. White Funeating. Small, round, sometimes slightly oblate, smooth, very regular; pale greenish yellow, or light yellow; very thin russet round the stalk; stalk slender, three quarters of an inch long, set shallow ; basin very shallow ; tender, sub-acid, not rich, becoming dry. Ripens a little before Yellow Harvest. Growth upright, rather stout. Productive. For cooking only. Old English sort. The May apple, of Virginia, is a fruit similar to or identical in cha- raéter and quality with the White Juneating, where it ripens about the first of summer, bearing every year. Large quantities are sent to Baltimore for tarts. Warfield. Medium, very round, fair, with a light blush; tender, pleasant acid; may be used for cooking in July when two-thirds grown. An excellent late summer market apple. Introduced by S. Foster, Muscatine, lowa. DIVISION II—AUTUMN APPLES. Ciass ].—SWEET APPLES. Section L.—Striped with red. JERSEY SWEETING. Size medium ; round-ovate, often oblong-ovate, somewhat conical; thickly striped with fine red on greenish yel- low ; stalk one-half to an inch long; cavity rather irregular ; basin wrinkled, distin¢ét ; flesh whitish, very sweet, juicy and ten- der, good flavor. Succeeds wellin most localities. Early and mid-autumn—immediately follows Golden Sweet. Shoots stout, short jointed ; leaves crenate-serrate. Section [1.—Not striped. Autumnal Swaar. (Sweet Swaar.) Large, oblate, sometimes very slightly ribbed ; rich yellow ; stalk an inch or more long, varying 198 Apples. from long and slender, to thick and fleshy at insertion ; cavity and basin wide and slightly ribbed ; flesh tender, yellowish, not juicy, with a very sweet, spicy, agreeable flavor. Mid-autumn. Growth vigorous, shoots diverging, tree spreading. A large, roundish- conical apple, with a good, mild, sub-acid flavor; is grown under this name at the West. Autumn Sweet Bough. (Autumn Bough, Fall Bough, Late Bough, Philadelphia Sweet.) Size medium, conical, angular ; pale yellow ; stalk slender, deep set ; basin deep, furrowed ; flesh white, tender, iis a very good flavor. Early autumn. Tree vigorous and pro- ductive. Haskell Sweet. Large, oblate, regular, greenish, a warm brown cheek ; stalk one-half to three-fourths of an inch long, moderately sunk ; basin rather deep, nearly even, flesh tinged with yellowish brown, very tender, sweet, good. Lyman’s Pumpkin Sweet. Very large, roundish, ribbed most towards the stalk; pale green; stalk short; calyx small, basin abrupt; flesh white, sweet, tender, not juicy, of moderate quality. Ripens through autumn, into winter. A valuable culinary sort. MUNSON SWEET. Size medium, oblate, smooth, and regular ; pale yellow, with a brown blush; stalk short, in a broad cavity ; calyx in small basin ; flesh yellowish white, tender, with a very good, sweet flavor. Tree a strong grower and uniform bearer. Last half of autumn. A valuable sweet apple. Pumpkin Russet. (Sweet Russet.) Large, round, slightly flattened, yellowish green, partly russeted ; cavity wide, shallow; basin small; flavor rich and sweet. Through autumn. Distinét from the Sweet Russet cultivated through western New York, which is a more conical fruit. Richmond. Large, roundish-oblate, slightly ribbed; splashed and striped with crimson on yellow ground, with numerous dots ; stalk short, cavity large ; calyx large, open ; basin large, furrowed ; flesh white, tender, sweet, rich. Lateautumn. Origin, Sandusky, Ohio. Summer Sweet Paradise. Large, roundish, sometimes remotely oblong, and slightly flattened at the ends, regular, pale green ; stalk rather thick, three-quarters of an inch long; basin large, distinét ; flesh tender, sweet, rich, aromatic. Ripens first of autumn. Shoots spreading, leaves sharply serrate. Origin, Penn. This is totally distinét from the Dwarf Paradise, used for stocks, which bears a small, poor, sweet, summer fruit. Tift Sweeting. Medium in size, flat, greenish yellow, with russet network, and a warm, light brown cheek; stalk one inch long, cavity wide, obtuse ; flesh yellowish, rich, sweet, fine in flavor. A light bearer. New England. Autumn—Acid—Striped. 199 Cxiass II.—WITH MORE OR LESS ACIDITY. Setion I—Striped with red. Alexander. Very large, conical, flattened at base, regular ; streaked with bright red on greenish yellow; stalk small, cavity rather deep ; calyx large, basin deep, even; flesh rather crisp, sub-acid ; a coarse sort, only for cooking. A moderate or poor bearer. Late autumn. Very showy, its only recommendation. Russian. Bachelor. (King.) Large, roundish-oblate, striped with light and dark red on yellow; stalk short, cavity wide, basin slightly fur- rowed, deep ; flesh tender, fine grained, rather light, mild, sub-acid, juicy, agreeable, good. Ripens latter part of autumn. A valuable fruit at the South. Beauty of Kent. Very large, roundish, somewhat flattish-conical, fair, smooth, and rather obtuse ; nearly the whole surface striped with rich purplish red; stalk three-fourths to an inch and a half long, slender, cavity acuminate ; calyx small, basin deep, narrow ; flesh tender, slightly sub-acid, of rather poor flavor. One of the most beautiful and magnificent in appearance of all apples, but of little or no value, except for cooking. Late autumn. Growth strong and upright, shoots dark. English. Bonum. Large, oblate, red; basin and cavity shallow ; stem medial length ; flesh yellow, sub-acid, rich, delicious. An early and abundant bearer. North Carolina. Buckingham. (Red Winter Queen of Va., Buncombe.) Large, conic, angular, crimson on greenish yellow ; cavity large, stalk short, basin large, irregular; flesh tender, with a rich, sub-acid, excellent flavor. Late autumn. Ohio Valley and South. Carnation. W.N. White, of Ga., gives the following description of this apple :—Medium size ; a delicious, sub-acid apple, fully first rate; dark red, splashed with russet; flesh white, brittle, and very juicy; both stalk and calyx are sunk in deep depressions ; no autumn apple is superior. Ripe Aug. roth. Clyde Beauty. Large, roundish-conical, slightly ribbed, striped and mottled red on greenish yellow; stem short, slender, deep set, basin furrowed ; flesh white, fine grained, sub-acid. Late autumn. Wayne co., N. Y. Chenango Strawberry. (Frank, Buckley, Jackson, Sherwood’s Favo- rite, Strawberry.) Rather large, oblong-conic, angular ; striped and splashed with light crimson on whitish yellow ground ; cavity nar- row and deep; basin narrow; flesh white, very tender, with a pleasant, mild, sub-acid flavor. Sept., Oct. Growth upright, vigorous, shoots light colored. Origin, Chenango co., N. Y Cooper. Rather large, round oblate, sides unequal, greenish yellow 200 Apples. and pale red; stalk slender, deep set; basin deep; flesh crisp, juicy, pleasant, but not very high flavor. Mid-autumn. Culti- vated in Central Ohio. Cornell’s Fancy. Rather large, oblong conic ; shaded and splashed red on yellow; stalk medium, cavity large; basin abrupt, fur- rowed ; flesh white, tender, with a pleasant sub-acid flavor. Sept. Cultivated and valued in Central Penn. Cracking. Large, roundish, light yellow, with a tinge of red in the sun ; stalk slender, in a deep, narrow, acuminate cavity ; basin deep and narrow ; flesh a little coarse, yellow, with a pleasant breaking texture, and a very good sub-acid flavor. Valuable at the West. Drap a’Or, or “Cloth of Gold.” Large, roundish, sometimes slightly oblong-conical, more frequently rather oblate ; bright yel- low, with numerous black specks; stalk short; basin shallow, plaited ; flavor sub-acid, mild, agreeable. Early autumn, extend- ing to mid-autumn. Growth of the tree round, regular, and spreading ; leaves doubly serrate. Doéor. (De Witt.) Medium in size, or large ; regular, oblate ; yel- low, clouded and streaked with red; stalk and calyx deep set; flesh breaking, tender, aromatic, brisk, fine flavor. Late autumn and early winter. Succeeds well in Pennsylvania and Ohio ; less ; esteemed further north. Origin, Pennsylvania. Duckett. Rather large, roundish-oblate, light greenish yellow, slightly ribbed; stalk short, deep set; basin deep; flesh fine grained, mild, sub-acid, very good. Late autumn. A good south- ern fruit. DyER. (Pomme Royal, which is the original name.) Rather large, roundish, often approaching round oblong, sometimes slightly flat- tened, obscurely ribbed ; light yellow, rarely a faint brown cheek, and sometimes a slight russet network over the skin ; stalk three- fourths to one inch long; basin often deep and large, ribbed ; flesh very fine grained, tender, very juicy, with a rich, sub-acid, or rather acid, excellent flavor, having but few equals. Time of ripening, variable, from early autumn to winter. Productiveness variable. An early bearer. DUCHESS OF OLDENBURGH. Medium or rather large, roundish, a little flattened at the ends ; light red in broad broken stripes and splashes on yellow ground ; stem short, in an acuminate cavity ; basin deep and narrow; flesh yellowish white, sub-acid, very handsome. Good for cooking. Early autumn. Shoots dark, ascending. Very hardy. Succeeds well at the West and North. Ernst’s Pippin. ULarge, oblate, smooth; pale greenish yellow, with a brownish cheek ; cavity wide, basin wrinkled ; calyx open ; flesh tender, with a sub-acid, very agreeable, “very good” flavor. Mid-autumn,. Cincinnati. Autumn—Actd— Striped. 201 Fig. 250.—Dyer. Esten. Large, oblong-ovate, slightly ribbed, smooth ; yellow, some- times a blush; dots large, green and red; stalk one inch long, slender; cavity very deep; basin shallow; flesh white, fine- grained, mild sub-acid. Tree vigorous, very productive. Rhode Island. Fall Seek-no-further. Very large, oblate ; shaded and striped with red on yellow; stalk long; cavity large, russeted ; basin broad, uneven; flesh whitish, tender, pleasant sub-acid. Productive. Conn. FaLL Wine. Medium to large, roundish-oblate ; color a rich red, faintly striped on a rich yellow skin; stem slender; flesh yellow, crisp, tender, juicy, with a mild, rich, scarcely sub-acid flavor. Mid-autumn till winter. Succeeds best in the West—often scab- by at the East. FAMEUSE. (Snow-apple, Pomme de Neige.) Medium in size, round, often oblate, even; handsomely striped and blotched with fine deep red on whitish ground—where much exposed, a deep, nearly uniform red ; stalk three-fourths of an inch long, slender ; cavity small; basin quite small, slightly wrinkled ; flesh very white, juicy, sub-acid, a little spicy, exceedingly pleasant, but not very rich. Late autumn. Shoots dark, diverging, somewhat flexuous. Q* 202 Apples. Gabriel. Size medium, roundish-ovate, regular ; striped and splash- ed with pale red on yellow; stalk slender; calyx and basin small; flesh yellowish, sub-acid, of excellent flavor. GRAVENSTEIN. Rather large, roundish, slightly oblate, obtusely and obscurely ribbed, surface a little wavy; striped and splashed with bright red on a yellow ground; stalk three-quarters of an inch long ; cavity rather deep; calyx large; basin deep, narrow ; flesh tender, juicy, very rich, sub-acid or rather acid, high fla- vored. Mid-autumn. Produétive, handsome, and excellent. Fine in all localities. Shoots strong, becoming smooth and shining, ascending. German. Fig. 251.—Gravenstein. Hurlbut. Size medium, oblate, conic; yellow striped with red; stalk small; cavity large; basin shallow; flesh white, crisp, ten- der, with a mild sub-acid flavor. Conn. Fefferson County. Medium, roundish, regular; striped and shaded red on yellow ; cavity deep; calyx small; basin deep, smooth ; flesh crisp, tender, with a very good mild sub-acid flavor. Late autumn. ‘Tree vigorous, productive. Jefferson co., N. Y. Feffries. Medium or rather large; round oblate; yellow, red, and deep red, striped; stalk very short, slender; cavity and basin Autumn—Acid—Striped. 203 deep ; flesh yellowish white, remarkably tender and juicy; flavor very pleasant. Ripens first of autumn. Origin, West-Chester, Penn. Hardy far north. Fewett’s Red. (Jewett’s Fine Red, Nodhead.) Medium or rather large, roundish, slightly oblate ; striped red on yellow or slightly . greenish yellow ground, with conspicuous white dots ; stem nearly an inch long; cavity acuminate; basin rather shallow; flesh remarkably tender, fine grained, mild sub-acid, slightly aromatic. Mid-autumn into winter. Cultivated in the northern parts of New England. Hardy at the West. Kane. (Cane, Cain.) Size medium, roundish-oblate, often obscure- ly conical, regular; surface fair and beautiful, highly polished, indistinétly striped with brilliant light crimson, gradually merging into delicate blush color on the shaded part; stalk often very short ; cavity acute, narrow ; basin regular ; flesh yellowish white, with a pleasant, good flavor. Hardly of the highest quality, but much admired for its beauty. Late autumn. A native of Kent co., Delaware. LATE STRAWBERRY. (Strawberry, Autumn Strawberry.) Size me- dium ; roundish, slightly conical, sometimes faintly ribbed ; nearly whole surface with small broken streaks of light and dark red ; stalk slender, about an inch long; basin ribbed; flesh yellowish white, slightly fibrous, very tender and juicy, with a fine, very agreeable, sub-acid flavor. Young trees of remarkably thrifty growth, leaves sharply serrate, which at once distinguishes them from the crenate leaves of the Early Strawberry. Ripens early in autumn, and often keeps till winter. Very produ€tive. One of the best early autumn apples. Succeeds well in the West. Leland Spice. (Leland Pippin.) Large, roundish, obscurely conical, slightly ribbed ; whole surface with brilliant red streaks on yellow ground, dotted with yellow; stalk half an inch long; cavity and basin ribbed; flesh yellowish white, sub-acid, spicy, rich, fine. October. Origin, Sherburne, Mass. Long Island Seek-no-further. Large, oblate, conical; skin yellow, striped and splashed with red; flesh tender, with a good sub-acid flavor. Oét. to Feb. An old variety. Tree produétive. Origin unknown. Lyscom. Large, round, with broad, broken, distinét, pale red stripes, on yellowish or greenish yellow ground; stalk three- fourths of an inch long, slender; calyx deep set; flesh fine grained, mild, slightly sub-acid, moderately rich, good flavor. Middle and late autumn. Mass. Magnolia. Size medium, oblate-conical; striped and mottled with crimson on yellow; stalk short; cavity broad, uneven; basin small; flesh white, tender, with a brisk aromatic flavor. Growth moderate, productive. Mid-autumn. 204 Apples. Mangum. Medium, oblate, slightly conic, ribbed; shaded and striped with red on yellow with numerous dots ; stalk small, in a broad, russeted cavity; basin slightly furrowed; flesh yellow, very tender, with a mild sub-acid excellent flavor. A valuable Southern apple. Tree thrifty, productive. MELON. (Watermelon, Norton’s Melon.) Medium or large, round- ish, often slightly conical, frequently a little irregular; color, with stripes and dots of bright red on yellow ground, or clear red on pale yellow ; stalk an inch long, slender ; cavity acuminate ; basin deep ; flesh white, tender, very juicy, fresh, and pleasant, spicy, sub-acid or slightly sub-acid, fine flavored. Growth rather slow. Late autumn and early winter, but often keeps longer. An excel- lent table apple, but a moderate bearer. Origin, East Bloomfield, Naw: Melt in the Mouth. Medium or rather small, roundish, slightly flattened ; skin greenish yellow, indistinctly striped and shaded with red, with russet dots; stalk short; cavity shallow, obtuse ; calyx open ; flesh yellow, with a rich, aromatic, rather acid, and very good flavor. Ripens through autumn. Penn. Mexico. Size medium, roundish ; striped light and dark red; stalk large and long; cavity broad, shallow, russeted ; calyx large, in a narrow basin; flesh whitish stained with red, tender, with a very good flavor. A handsome New England fruit. Tree very hardy, productive. Myers Nonpareil. (Ohio Nonpareil.) Large, roundish, slightly oblate ; marbled and splashed red on yellow; cavity and basin medium ; flesh yellowish white, with an excellent sub-acid flavor. Autumn. Growth strong and straight, forming a compact head. Productive, and much valued at the West. Orndorf. Size medium, roundish ; slightly striped and shaded red on yellow; stalk slender; cavity and basin deep; calyx open; flesh yellowish, crisp, with an excellent sub-acid flavor. A moderate bearer. Oct. and Nov. Ohio. Ramgo. (Romanite of N. J.) Size medium, oblate, smooth ; streaked and marbled with dull yellowish red on pale yellowish ground ; dots large ; whitish ; stalk an inch long, rather slender ; basin broad, slightly plaited; flesh tender, rich, mild sub-acid, fine flavored, often excellent. Fine in nearly all localities. Late autumn and early winter. Known by the erroneous name of Seek- no-further in Philadelphia market.. Tender far west. Republican Pippin. Large, round-oblate ; striped with red on a mottled reddish ground, greenish yellow in the shade; stalk an inch long, slender ; cavity sometimes with radiating russet rays ; flesh tender, sub-acid, with a pleasant. peculiar, somewhat walnut flavor. Ripens early and mid-autumn, but is a good cooking apple in summer. Excellent for drying. Tree a strong and Autumn—Acid—Striped. 205 crooked grower—moderate bearer. Origin, Lycoming county, Penn. Ribston Pippin. Medium or rather large, roundish conical; cloud- ed and striped with yellowish red, on a yellow and slightly russet- ed ground; stalk slender, often short ; cavity rather wide ; basin narrow, angular; flesh yellow, crisp, granular, juicy, with a very rich and rather sharp or acid flavor. First-rate as far north as Maine, often second-rate further south ; but its quality is usually suffered to deteriorate needlessly by remaining too long on the tree. Late autumn and early winter. Shoots diverging or spreading ; buds and young shoots rather hoary. English. Richards’ Graft. (Derrick’s Graft, Red Spitzenburgh.) Rather large, roundish-oblate ; striped red on yellow; cavity large ; basin deep; flesh fine grained, tender, with a refreshing, sub-acid, very good flavor. Sept. and Oét. Cultivated on the Hudson river. Shiawasse Beauty. Medium, oblate, regular, smooth ; deep bril- liant red on greenish yellow ground; stalk very short, deeply sunk; basin small, regular; flesh white, tender, crisp, sub-acid and aromatic. Oét.and Nov. Resembles Fameuse, but tree a stronger and more upright grower. SMOKEHOUSE. Medium or rather large, oblate, regular ; mottled, and indistin@ly striped with red on yellow ground ; a slight green- ish cast at the crown; stalk one inch long, slender, cavity wide, acute ; basin rather distinct ; flesh yellowish white, rich, aromatic, fine sub-acid flavor. Mid-autumn to winter. Origin, Chester co., Penn. Succeeds in the Middle States. St. Lawrence. (Corse’s St. Lawrence.) Large, roundish, slightly oblate, and sometimes a little conical, obtuse, whole surface broad- ly and very distinétly striped with very dark red, on light green- ish yellow ground ; stem rather short and slender, cavity wide ; basin round, deep, with a very obtuse rim; flavor rather acid, moderately rich, agreeable. A very handsome and productive apple, of good second-rate flavor, ripening about mid-autumn. Canadian. TWENTY OuNCE. (Cayuga Red Streak, Twenty Ounce Pippin, erroneously.) Very large, roundish, remotely conical, surface sometimes smooth, often very wavy; color striped rich yellowish red on greenish yellow or yellowish white ground ; stalk three- fourths inch long ; sub-acid, rather coarse, second quality. Very showy, fair, and productive. A profitable market sort. Late autumn and early winter. Growth in large trees becoming strag- gling. Western New York. The Twenty Ounce Pippin is a large, green, third-rate fruit. Vandevere Pippin. (Watson’s Vandevere, Indiana Vandevere.) Large, oblate, remotely conic, striped and blotched with light red 206 Apples. on yellow; stalk short, cavity large; flesh greenish yellow, firm, crisp, with a brisk sub-acid flavor, often quite acid. A valued culinary apple of the West. Autumn and early winter. Washington Strawberry. Rather large, roundish-conic, slightly oblate ; striped and splashed with deep crimson on yellow; stalk in a rather deep cavity; flesh yellow, a little coarse, with a rich, brisk, sub-acid flavor. Growth vigorous. Sept., Oé. Origin, Washington co., N. Y. Section L1.—Not striped. Bailey's Spice. Fruit medium, roundish-conic, light yellow with a faint blush ; stalk large, deeply set ; calyx closed, basin moderate ; flesh fine grained, tender, spicy, rich, sub-acid. Mid-autumn. Origin, Plattsburgh, N. Y. Capron’s Pleasant. Rather large, roundish-oblate, greenish yel- low; stem rather stout, calyx large, cavity and basin medium ; flesh yellow, tender, mild, sub-acid, and very agreeable. Sept. and O€t. Disharoon. Rather large, roundish-oblate, slightly conical, skin yellowish green thickly dotted ; stalk short, cavity large, calyx small, basin rather deep and narrow; flesh white, with a fine sub- acid, aromatic flavor, resembling that of Newtown Pippin. Late autumn and early winter. Georgia. Holland Pippin. Very large, roundish, somewhat oblong, and flat- tened at the ends, sometimes slightly oblate; greenish yellow, becoming pale yellow or whitish yellow, with a brownish red cheek ; stalk variable in length, usually short, cavity wide, acute ; basin slightly plaited; flesh nearly white, rather acid, with a moderate flavor. Ripens early and mid-autumn, but is a good cooking apple some weeks previously. Wholly distinét from the Fall Pippin. An excellent culinary sort. flunge. Rather large, roundish, somewhat irregular and oblique ; skin smooth bright yellow, with a faint delicate blush; stem half an inch long; basin rather deep, slightly ribbed; flesh fine grained, tender, sub-acid, “very good.” Much cultivated in North Carolina. Sept. and Oét. KESWICK CODLIN. Rather large, somewhat conical, obscurely rib- bed ; greenish yellow, becoming light yellow; stalk short, deep set; calyx rather large ; juicy, pleasant acid, moderate quality. Succeeds well at the North. Fine for cooking; very productive, bears early. Ripens early and mid-autumn, but may be used for cooking in summer. LOWELL. (Orange, Tallow Apple, Tallow Pippin, Queen Anne, of Northern Ohio.) Large, roundish-oblong, obtuse, slightly coni- cal ; green, becoming rich yellow ; surface slightly oily ; stalk one Autummn—Acid—WNot Striped. 207 inch long, basin deep, furrowed or plaited inside, rim obtuse, even ; flesh yellowish white, rather coarse, rich sub-acid, or rather acid, hardly first quality, but valuable for its fair surface and great and early productiveness. Early autumn. Tree rather slender and a moderate grower. MAIDEN’s BLusH. Rather large, oblate, smooth, and regular, with a fine, evenly shaded red cheek or blush ona clear pale yellow ground ; stalk short ; cavity rather wide ; basin moderate, even ; flesh white, fine grained, tender, pleasant sub-acid, but not rich. Mid-autumn. Tree spreading. Although deficient in richness, it is valued for its fair, tender, and beautiful fruit, and uniform pro- ductiveness. Valunble at the West. Fall Harvey. Large, roundish-oblate, nearly regular ; pale yellow ; stalk slender, one inch long, cavity moderate ; basin medium in size, furrowed; flesh fine grained, juicy, good, mild sub-acid flavor. Moderate or poor bearer. Essex co., Mass. FALL ORANGE. (Holden Pippin.) Large, roundish-ovate, or oval ; light greenish yellow, becoming pale yellow ; rarely a brown cheek ; stalk half an inch long, cavity narrow ; basin even-rimmed, slightly plaited ; sub-acid, tender, good, best when fresh from the tree. Shoots very stout, dark colored. Tree very hardy, bears while very young, fruit always fair. FALL Pippin. (Holland Pippin, erroneously.) Very large, round- ish, obtuse, somewhat oblong-conical, a little flattened at the ends, sometimes with large obtuse ribs ; color greenish, becoming a high rich yellow when ripe, with some large shades of green about the crown before fully ripe ; stalk large, in an acuminate cavity, basin deep; flesh yellowish, rather firm, becoming tender, rich, aroma- tic, excellent. Leaves sharply serrate, shoots vigorous, rather dark, diverging, becoming spreading ; tree large. Late autumn, keeping into mid-winter. Mostly a moderate bearer—fruit some- times water-cored. Excellent for cooking. Fine in nearly all localities. Hawley. (Dowse.) Quite large, roundish, slightly conical, some- times nearly round, with a broad obtuse apex, and slightly flat- tened ; smooth ; pale green becoming yellow, sometimes a very faint orange cheek ; stalk one-half to one inch long, slender ; cavity wide, deep, acute, sometimes slightly obtuse ; basin deep, slightly furrowed ; flesh yellowish white, fine grained, quite ten- der, with a mild, rich, sub-acid, fine flavor. Ripens at mid-autumn. Shoots of rather slow growth. Origin, Columbia co., N. Y. Liability to dry rot and water-core has rendered it of little value. PoRTER. Above medium, oblong-ovate-conical, regular, often rib- bed at apex; bright yellow, sometimes a dull blush in the sun; stalk one inch long, slender, cavity rather small; basin narrow ; 208 Apples. flesh tender, rich, rather acid, of fine flavor. Fair and produc- tive. Early autumn. Succeeds in the Northern and Middle Fig. 252.—Porter. States. Leavessharp serrate. In some localities this fruit proves too acid for the table. foberson’s White. Medium, oblong, flattened at ends, green, with dark dots ; flesh yellowish, fine grained, crisp, with a sub-acid, aromatic flavor. Late autumn. Tree vigorous, upright. A good bearer. Maryland and Virginia. Stbertan Crab. This is the Pyrus baccata of botanists, a distinct species from all our common apples, which are varieties of the Pyrus malus. The common Red Siberian Crab is very small, about an inch in diameter, nearly round, with a brilliant scarlet cheek, on a pale, clear, waxen yellow ground, stalk very long and slender ; tree very productive, and bears when very young. Too hard for preserving, but makes excellent jelly. The Large Red Siberian Crab (P. prunifolia) is about twice the size of the preced- ing, round-ovate, calyx prominent, skin pale red and yellow. Some seedlings also from the common Red, have been triple the size of the original. The Yellow Siberian Craé is larger than the common, of a fine rich yellow. Winter—Sweet— Striped. 209 Winthrop Greening. Large, oblate, remotely conical, slightly rib- bed, nearly regular; skin yellow, when ripe, with a little green, sometimes a faint red shade to the sun; stem short, cavity shal- low, basin moderate ; flesh yellowish white, sub-acid,-very good. Mid-autumn. A valued sort in Maine. DIVISION III.—WINTER APPLES. CiLass I.—SWEET APPLES. Section I—Striped with red. BAILEY SWEET. (Patterson Sweet, Edgerly Sweet.) Large, regu- lar ovate, often slightly and sometimes considerably ribbed; the whole surface frequently a full bright red, in small, broken, indis- tinct stripes and dots, on light ground; stalk slender, one inch long; cavity small, narrow, slightly ribbed ; basin small, plaited ; flesh very tender, not juicy; flavor mild, rich, sweet; fine. Early winter. Origin, Perry, Wyoming co., N. Y. Bentley's Sweet. Rather large, roundish-oblong, striped and blotched with red on yellow ground; stalk in a deep, narrow cavity, calyx large, open; basin deep; flesh rather coarse, firm, of moderate quality. Keeps long. Va. Hartford Sweeting. (Spencer Sweeting.) Rather large, roundish, slightly flattened ; striped with fine red on greenish yellow ground ; stalk slender, cavity rather shallow, round; calyx large, basin shallow ; juicy, tender, rich, agreeable. Keeps through winter and spring. Productive. Although hardly first-rate in quality, valu- able for its productiveness and long keeping. A native of Hart- ford, Conn. Hockett’s Sweet. Large, roundish oblate, smooth ; lightly shaded and obscurely striped with light dull red on a dull rich, yellow skin; flesh yellowish, coarse grained, somewhat crisp, compact, with a very sweet and rather rich flavor. Early winter. North Carolina. LADIES’ SWEETING. Medium, roundish-ovate, apex narrow; striped with red on pale yellow ground, a nearly uniform shade of fine red to the sun; faintly marbled or clouded with white over the red, and cavity faintly rayed with white; stalk short, cavity small; calyx and basin small; tender, juicy, agreeable, finé. Through winter and into spring. A profuse bearer. Growth fee- ble. Newburgh, N. Y. Maverack’s Sweet. Large, roundish-oblate, approaching conical ; striped and shaded with bright red on yellow skin; stalk short, cavity rather large; calyx open; flesh fine grained, tender, of sweet, very good flavor. Early winter. South Carolina. 210 Fig. 253.—Ladies’ Sweeting. Phillips Sweeting. Medium or large, roundish, slightly flattened and conical, regular ; mottled red, yellow, and dark red ; flesh rich yellow, tender, juicy, crisp, sweet. Very handsome; resembles Ladies’ Sweeting, but more showy and not equal in flavor. Early winter. Growth upright, vigorous. Central Ohio. RAMSDELL’S SWEETING. (Ramsdell’s Red Pumpkin Sweet.) Rather large, oblong, obscurely conical, regular ; dark rich red, with a blue bloom; stalk short ; basin rather deep, even ; flesh yellow- ish, tender, sweet, rich, good second quality. Tree vigorous, upright, productive. Late autumn and early winter. Conn. Sweet Pearmain. (Henrick Sweet.) Medium size, roundish or ovate-conical ; dark rich red, with rough dots ; stalk an inch long, slender, cavity wide, round ; calyx woolly, basin very small; flavor sweet and rich. Through winter. Introduced from England before the Revolution. Much valued in Central Ohio and further west. SWEET ROMANITE. (Sweet Nonsuch, of Ill.) Size medium, round- ish oblate, regular ; striped and shaded with bright red on green- ish yellow; stalk short; calyx large, open, basin shallow, fur- rowed ; flesh greenish yellow, firm, crisp, juicy, sweet. Keeps through winter. Valuable at the West. Sweet Vandevere. (Sweet Redstreak, Sweet Harvey.) Size medium, oblong, slightly conical; shaded and striped dull red on greenish Winter—Sweet—Not Striped. 211 yellow; stalk small, cavity large, irregular; basin wide ; flesh tender, juicy, with a rich aromatic flavor. Growth crooked, a pro- fuse bearer. Through winter. Wing Sweeting. Medium, roundish, slightly oblong, ribbed ; color bright red in small stripes and shades on yellow skin; stalk slender, basin and apex very sharply ribbed ; flesh whitish yellow, sweet, good. A good bearer, and when well grown on strong soil, a handsome and fine sweet winter apple. Section [1.—Not Striped. BROADWELL. Rather large, slightly conical, somewhat oblate ; skin thin, smooth, greenish yellow ; stalk short, small, deep set ; flesh white, tender, sweet, juicy, fine—and one of the best winter sweet apples. Keeps through winter late into spring. Ohio. Camak’s Sweet. Size medium, roundish-conical, light green with a warm cheek; stem short or long, cavity narrow; calyx open, basin deep ; flesh firm, sweet, very good. A Southern fruit. DANVERS WINTER SWEET. Medium or rather large, roundish, remotely oblong or conical, obscurely ribbed; greenish yellow, becoming a rather dull rich yellow, sometimes an orange blush ; stalk three-quarters to one inch long, cavity acute ; basin smooth, narrow ; flesh yellow, sweet, rich. Growth vigorous, tree produc- tive. GREEN SWEET. Large or medium ; nearly round, slightly approach- ing ovate-conical, regular ; surface green, with greenish white dots ; stalk about an inch long, moderately thick, cavity rather small and narrow, round, acuminate ; basin small, slightly fur- rowed ; flesh greenish white, with a very sweet, spicy, good flavor. Fair, produétive and a long keeper. Higby’s Sweet. Size medium, roundish, slightly oblate, pale yellow ; stalk short; basin deep, slightly furrowed; flesh white, tender, with a good, sweet flavor. Early winter. North-eastern Ohio. Honey Greening. Large, oblong, oval ; greenish yellow with green and grey dots ; stalk long, slender, deeply set ; basin broad, deep ; flesh tender, mild, sweet, slightly aromatic. Grown at the West. Tree vigorous, upright, an early and constant bearer. Nov. and Dec. Leicester Sweet. (Potter Sweet.) Rather large, oblate, greenish yellow and dull red; tender, rich, excellent, fine for dessert or baking. Winter. Tree vigorous, not very productive. Origin, Leicester, Mass. London Sweet. (Heicke’s Winter Sweet.) Rather large, oblate, pale yellow ; stalk very short, deeply set; basin abrupt; flesh whitish, tender, with a fine, sweet, aromatic flavor. Early winter. Tree upright, a good annual bearer. 212 Apples. TALLMAN SWEETING. (Tolman’s Sweeting.) Medium or rather large, roundish-oblate, slightly conical ; clear light yellow, with a clear brownish line from stalk to apex ; stalk nearly an inch long ; calyx in a distin¢ct, slightly wrinkled basin ; flesh white, firm, rich, very sweet. Excellent for winter baking. Keeps into spring. Young tree vigorous, upright, shoots becorning spreading ; leaves wavy. Productive. Hardy far west. Wells’ Sweeting. Medium in size, roundish, tapering slightly to base and apex; color light green, with a brownish cheek ; stalk short ; basin shallow ; flesh very white, tender, rich, agreeable. Early winter. Newburgh, N. Y. Winter Sweet Paradise. Rather large, roundish; skin pale green- ish yellow with a brown blush; stalk short; calyx and basin small; flesh white, with a sweet, “very good” flavor. Ripens through winter. Origin, Penn. Succeeds well at the West. CLASS I].—WITH MORE OR LESS ACIDITY. Section 1— Striped with red. Ailes. Large, oblate, striped and shaded red on yellow; stalk short, cavity narrow, basin medium ; flesh yellow, crisp, firm, with arich, sub-acid, “very good” flavor. Keeps through spring. Chester co., Penn. Baer. Rather small, roundish-oblong, striped red on greenish yel- low; stalk long, cavity wide and deep; basin small, plaited ; flesh tender, fine grained, pleasant, very good—keeps till spring. Berks co., Penn. BALDWIN. Rather large, roundish, with more or less of a rounded taper towards the apex; shaded and striped with yellowish red and crimson on yellow ground; stalk three-fourths of an inch long, rather slender ; calyx in a narrow, slightly plaited basin ; flesh yellowish white, with a rich, sub-acid flavor. Young tree vigorous, upright, shoots dark brown, diverging and ascending. Very productive. Ripens through winter. A first rate winter apple in New England, New York, and Michigan ; mostly unsuc- cessful at the West and South. Too tender, and mostly fails as far north as Maine, unless grafted standard height. The Baldwin is liable to vary in chara¢ter; the Late Baldwin appears to be identical, but modified by external causes. BEN Davis. (N. Y. Pippin, Kentucky Streak, Carolina Red Streak, Victoria Red.) Large, roundish-ovate, slightly oblique, regular, smooth, striped red on yellow; stalk long, deep set ; basin deep, wrinkled ; flesh whitish, tender, with a mild, good, but not rich, sub-acid flavor. Succeeds well at the West, where it proves one of the most profitable winter apples for market ; does not mature well at the extreme North. An early and abundant bearer. Winter—Actd— Striped. 213 Fig. 254.—Baldwin. Bethlehemite. Medium, roundish-oblate, remotely conical, striped red on yellow; stalk short, deeply set; basin deep; furrowed ; flesh yellowish white, tender, with a mild, sub-acid, very agreeable flavor. Ripens through winter. Growth strong, upright. Ohio. Black Gilliflower. Rather large, oblong-ovate, long conical, regu- lar, obscurely ribbed ; surface dark, dull, reddish purple, inclining to greenish yellow where densely shaded ; cavity very narrow, acuminate ; basin very small, ribbed ; flesh greenish white, with a rich, good, slightly sub-acid flavor, becoming dry when ripe. Keeps through winter and late into spring. Shoots dark, rather crooked, fruit always fair; very productive. Rejected by most cultivators on account of its very dry flesh, but a good baking variety. Totally distinct from the Red or Cornish Gilliflower. BLUE PEARMAIN. Very large, roundish, inclining to oblong, slightly and obtusely conical; dark purplish red in large broken stripes on lighter ground ; bloom conspicuous ; dots large, indis- tinét ; stalk three-fourths of an inch long ; calyx deep set; flesh yellowish, mild sub-acid, good. Early winter. A thin bearer. Buff. Large, round, oblate, smooth, distinctly striped with light and dark red ; cavity broad and deep; basin round, furrowed ; flesh white, tender, sub-acid, mild, agreeable, “ good,” or perhaps “ very good,” sometimes poor. Much valued at the South. Bullet. (N.C. Greening, Green Abram.) Rather small, roundish ; 214 Apples. striped with light and dark red on greenish yellow ; stalk short, often with a lip at base, cavity small; basin deep; flesh tender, juicy, with a pleasant sub-acid flavor. Valuable in Va. and N. C. as along keeper. Tree productive. Cannon Pearmain. Rather large, roundish or oblong-conical, red on yellow ; cavity small, basin abrupt; flesh yellowish, firm, rich, spicy, mild sub-acid. Keeps till spring. Tree vigorous, spread- ing, productive. South and South-west. Carnahan’s Favorite. Large, roundish conic, red on yellow ; cavity and calyx large, basin furrowed ; flesh fine grained, pleasant, sub- acid. ‘Tree vigorous, productive. Keeps till spring. - Ohio. Carolina Queen. (Carolina Winter Queen.) Rather large, round- ish, slightly oblate, smooth and regular; greenish yellow shaded and striped with light dull red; stalk three-fourths of an inch long, cavity wide and rather inclining to obtuse, basin ribbed ; flesh yellowish white, sprightly, sub-acid, of an excellent flavor. Early winter. Popular in North Carolina. Carter. (Magnum.) Medium to large, roundish-ovate, red on orange yellow ; stalk rather short, cavity deep, calyx large, open, in a wide, deep, somewhat furrowed basin ; flesh tender, mild, pleasant. One of the best apples in the Southern States. Carthouse. (Gilpin, Romanite, Red Romanite, and Small Roman- ite, of the West.) Medium or rather small, roundish-oblong, nearly regular, apex flattened; striped and shaded deep red on greenish yellow ground ; stalk one-half to an inch long, slender ; basin slightly furrowed, wide, distinct ; flesh tough, crisp, fresh, agreeable, mild sub-acid, nearly sweet, of moderate quality. Keeps fresh till late in spring. Much cultivated as a long keeper at the West. Chandler. Large, roundish, slightly flattened, somewhat angular, striped and shaded red on greenish yellow; stalk short, cavity large, calyx small, in a wide, plaited basin; flesh greenish white, tender, with a moderately rich, sub-acid flavor. Early winter. Conn. Cogswell. Rather large, roundish-oblate, regular, striped rich red on yellow; stalk small, cavity large, russeted ; calyx short, basin small; flesh yellowish, compact, tender, scarcely sub-acid, with a fine, rich, aromatic flavor. Through winter. An excellent des- sert fruit. An abundant bearer every other year. Conn. Cooper's Red. (Cooper’s Market, Cooper’s Redling.) Size medium, oblong, conical, shaded and striped with red on yellow ; stalk short, cavity deep, narrow ; basin small; flesh white, tender, with a brisk, sub-acid flavor. Through winter. Shoots long, slender. Profitable, although not of highest quality. N.J., N.Y.,and Mich. Cullasaga. Rather large, roundish, slightly conical, striped crimson on yellow ; stalk short, slender, cavity deep, russeted ; calyx open, Winter—Acid— Striped. 215 basin shallow, furrowed ; flesh yellow, tender, very mild, aromatic, rich. A well known, long keeping, valuable Southern fruit. Detroit. (Red Detroit.) Medium or rather large, roundish or slightly conical; skin thick, smooth, dark purple when mature ; cavity deep, basin shallow, plaited ; flesh white, often stained with red, crisp, of an agreeable sub-acid flavor. The Black Detroit, or Grand Sachem, is a larger apple, more irre- gular, rather dry fruit of inferior quality. DominiE. (Wells, of Ohio.) Rather large, roundish-oblate ; sur- face with narrow and distinét stripes of light red, on whitish yel- low ground ; dots or specks large, rough ; stalk three-fourths of an inch long, cavity wide, deep, acute ; basin deep, obtusely rib- bed ; flesh white, firm, mild sub-acid, spicy, fine flavored. Shoots very long, vigorous, diverging, leaves drooping, coarsely serrate. Produétive. Keeps through winter. Tender at the West. DutcH MIGNONNE. Quite large, roundish, regular; rich orange, dotted, mottled, and obscurely striped with bright red, slightly rus- seted; stalk nearly an inch long, slender; calyx large, open ; basin large, round, even; flesh firm, becoming tender, with a high, rich, rather acid flavor. Early winter. N ative of Holland. A large, handsome, high flavored, but rather coarse fruit. Eustis. (Ben.) Rather large, roundish, very slightly ovate ; striped and dotted with light rich red on rich yellow; stalk very short ; basin narrow, rather deep; flesh yellowish, rich, sub-acid, fine. Origin, Essex co., Mass. Fall Queen of Kentucky. Large, oblate, slightly conic, oblique, striped crimson on yellow ; stalk short, cavity broad, deep ; basin large ; flesh yellowish, crisp, tender, with a mild, sub-acid flavor. Tree vigorous, upright, an early and abundant bearer. Much grown and valued at the South and South-west. Flushing Spitzenburgh. Medium, roundish conical, rich red on yel- low, with large whitish or fawn spots ; cavity, basin, and calyx small; flesh whitish yellow, crisp, with a very mild sub-acid, moderate flavor. Early winter. Shoots strong, brown, unlike the slender, grey shoots of Esopus Spitzenburgh. Granite Beauty. Large, roundish-ovate, longest at middle, ribbed, skin yellow striped bright red; stalk short, slender, cavity rather small, ribbed ; basin medium, furrowed ; flesh juicy, rich sub-acid, quality medium. Early and mid-winter. Growth rather spread- ing. N.H. (Hov. Mag.) Hat. Rather small, roundish, slightly oblate, striped red on green- ish yellow, with russet dots; stalk slender, curved, cavity round, medium ; basin small, plaited ; flesh yellowish, fine grained, with a very rich, mild sub-acid, aromatic flavor. Through winter. A widely cultivated and highly esteemed Southern variety. Growth moderate, upright, shoots slender, reddish. Hardy. 216 Apples. HEREFORDSHIRE PEARMAIN. (Royal Pearmain, Winter Pearmain, erroneously.) Medium in size, round-oblong, approaching obtuse- conical; surface mostly covered with indistinct stripes and soft clouds of light red on greenish yellow, which on ripening becomes. a pale clear yellow; stalk half an inch long, cavity small; calyx large, open ; basin narrow, plaited; flesh yellowish white, fine- grained, with a pleasant, mild sub-acid, aromatic, fine flavor. Early winter. Best on light soils. Distinguished from Winter Pearmain by its stronger shoots, less oblong form, and by the soft shades and clouds of fine red, which cover the surface. fess. Medium, roundish or conical, striped with red; stalk short, rather stout, cavity narrow, deep; basin deep, narrow; flesh greenish white, tender, with a very good, aromatic flavor. Through winter. Pa. Hollow Crown. Size medium, oblong, oval, flattened at crown; skin yellow, striped and splashed with red ; stalk short, in a mode- rate cavity ; calyx closed, basin broad; flesh yellowish, with a sprightly excellent flavor. Oét., Jan. (Downing.) HUBBARDSTON NONSUCH. Large, round-ovate, largest at the mid- Fig. 255.—Hubbardston Nonsuch. dle, nearly regular ; color with small broken stripes and numerous Winter—Actd— Striped. 287 dots of light rich red on a rich yellow ground ; stalk three-fourths to one inch long; cavity acute, russeted ; calyx open, basin rib- bed; flesh yellowish, very rich, slightly sub-acid, with a strong mixture of a rich sweet, flavor excellent. Early winter. . THE CURRANT AND GOOSEBERRY. THE CURRANT, from its hardiness, free growth, easy culture, great and uniform productiveness, pleasant flavor, and early ripening, is one of the most valuable of our summer fruits. It is propagated, like the gooseberry, from cuttings, for which vigorous shoots of the last year’s production should be chosen. Half the buds only at the top of the shoot, should be left ; and the plants may be kept trained up to a single stem, a few inches high, when the branches should radiate on all sides in an upward direétion so as to form a handsome spreading top. Currant bushes, if per- mitted to sucker moderately, will, however, endure for a longer time, as the new shoots, sending out roots of their own, afford, in faét, a spontaneous renewal. But care is needed that they do not form too dense a growth. The currant being one of the hardiest and most certain fruit-pro- ducing bushes, it for this reason is badly neglected. Good cultivation and pruning will more than triple the size of the fruit. Old bushes should have the old and stunted wood cut out, and thrifty shoots left at regular distances. Old manure should be spaded in about the roots, and the soil kept clean, cultivated, and mellow. As the cur- rant starts and expands its leaves very early, this work should be performed as soon as the frost leaves the soil. PRUNING THE GOOSEBERRY AND CURRANT. In the culture of the gooseberry and currant three distin¢ét modes are adopted. The first, which is quite common in this country, is to plant the bushes along garden fences, where they often grow up with grass, and, being neither cultivated nor cared for, the fruit becomes small and of little value. This is the worst mode. The next is to cultivate, but not prune them. The fruit on such: bushes is fine while they are young, but as they become filled with a profusion of old bearing wood it diminishes in size. The third and best mode is to give them good, clean cultivation, “2 Currants. 427 and to keep up a constant supply of young bearing wood, yielding large and excellent crops. The currant and gooseberry, like the cherry, bear their fruit on shoots two or more years old ; and it is important that a succession of strong young shoots be maintained for this purpose. The branches of the heads should therefore be distributed at equal dis- tances, and the old bearing spurs cut out when they become too thick or enfeebled, and new shoots allowed successively to take their place. When the young gooseberry or currant bush is set out, all the buds or suckers below the surface of the ground should be pre- viously cut off clean, so as to form a clear stem. It is often recom- mended that this stem be a foot high before branching—which does well for the moist climate of England; but under our hot suns it is better that the branches begin near the surface of the ground. Old currant bushes, such as have grown up to a thick mass, may be greatly improved, and will increase the fruit several times the size, by thinning out clean all the old crooked wood, and leaving a sufficient number of young stems at equal distances, to bear the future crop. The English gooseberry, in this country, will remain free from mildew only so long as it is kept in a vigorous growing condition by frequent and judicious pruning, so as to give a constant succession of strong shoots. Ciass I. Red and White Currants (Ribes rubrum). Attratior. Large, very white, handsome, strong grower and produc- tive. French. Caucasian. Berries very large, red, bunches long. Growth vigor- ous, very productive, of fine quality. New and valuable. CHERRY CURRANT. Very large, nearly twice the size of the com- mon Red Dutch, often five-eighths of an inch in diameter ; round, dark red, clusters moderately short, quite acid. Growth large, tall, and luxuriant. Sometimes unproductive. Italy. The flavor is improved by hanging long. Dana's New White. Large, white, transparent; bunches large, compact. A strong, upright grower, productive. New. Pro- mising. 428 Red and White. FERTILE D’ANGERS. Fruit large, red; bunches long. Resem- bles Versaillaise. Excellent. Gondoin Red. Large, growth vigorous. The leaves and fruit hang long. It proves of good quality by the first of September. Much earlier, it is sour and unpalatable. Gondoin White. Fruit large, whitish yellow, less acid than most other sorts, of excellent quality. A strong grower and produétive. Knight's Large Red. Large, red, bunches quite long; resembling Fig. 469.—Cherry Currant. Fig. 469 a—White Grape. Red Dutch. Produétive. Requires high cultivation to develop its good qualities. Knight's Sweet Red. Size of berries moderate, or nearly as large as Red Dutch—lighter colored than the latter and slightly less acid. This is not a sweet currant, and is rather more acid than White Dutch. Palluau. (Fertile Currant of Pallua.) Large, dark red. Produétive, nearly the size of the Cherry Currant. French. New. PRINCE ALBERT. Large, light red, ripens quite late. Growth strong, productive. Gooseberries. 429 RED Dutcu. A little larger than the common old red currant, and clusters much longer, and a little less acid. Red Grape. Large, bunches long, clear red, rather acid. Produc- tive, growth spreading. Transparent. Large, yellowish white, very productive, resembles White Dutch, but larger. VERSAILLAISE. (La Versaillaise.) Large, nearly equal to Cherry Currant in size, but less acid ; deep red, bunches long. Produc- tive, valuable. French. New. Victoria. (May’s Victoria, Goliath.) Fruit rather large (a little larger than Red Dutch); red, bunches very long, ripens rather late and hangs long. Growth strong, spreading. Requires high cultivation to give full size to the bunches. Wuite DutcnH. Full medium in size, yellowish white, bunches rather long ; less acid than Red Dutch and other red currants. WHITE GRAPE. Large (rather larger than White Dutch) ; bunches rather short, quality excellent. Growth rather spreading and moderately vigorous. Cuiass II. Slack Currants (Ribes nigrum). Black Naples. Large (sometimes five-eighths of an inch in diame- ter), black ; bunches small, with a strong musky flavor. A coarse grower. The best of the black currants. Common Black or Black English. Large, one-third of an inch in diameter, quite black, clusters very short; with a strong odor, flavor poor. THE GOOSEBERRY VARIETIES. Of the English gooseberries many hundreds have been named and described, and large numbers have been imported and tried in this country, but they generally mildew and become worthless after bearing a year or two, although the bearing may be prolonged by high culture, mulching, and free pruning. Among those which have succeeded best, a few are selected below. Crown Bob. (Melling’s Crown Bob.) Large, often an inch and a fourth long, roundish-oval, red, hairy, flavor of first quality ; branches spreading or drooping. 430 Gooseberrtes. Parkinson’s Laurel. Large, obovate, green, downy, flavor of first quality ; branches rather erect. Red Warrington. Rather large, roundish-oblong, hairy ; flavor of Fig. 470.—Crown Bob. first quality. Hangs long without ne. and improves in flavor. Branches drooping. Fig. 471.—Whitesmith. Roaring Lion. (Farrow’s Roaring Lion.) Very large, oblong-oval, red, smooth ; flavor fine ; hangs long, branches drooping. Gooseberries. 431 Wellington's Glory. Large, rather oval, very downy, skin quite thin ; flavor excellent ; branches ereét. Whitesmith. (Woodward’s Whitesmith.) Rather large, a little over an inch long, roundish-oval, slightly approaching oblong, yel- lowish white, very slightly downy, flavor of first quality ; branches rather erect. AMERICAN VARIETIES. Downing’s Seedling. Medium or rather large, oval, pale red; bush strong, upright, productive. HOUGHTON’S SEEDLING. (American Seedling.) Fruit small, oval, commonly about three-fourths of an inch long; skin smooth, thin, glossy, a pale, dull reddish brown,. marked with faint greenish lines ; flesh tender, juicy, sweet, pleasant. Ripens soon after Fig. 472.—Houghton’s Seedling. midsummer. Not high flavored, as compared with the best Euro- pean sorts, but a profuse bearer, always free of mildew, and of very easy cultivation. A seedling from a wild American species. Origin, Salem, Mass. Mountain Seedling. This sort resembles the Houghton, but is rather larger in size, has a thicker skin, and is slightly inferior in quality. CHAPTER YA: THE RASPBERRY AND BLACKBERRY. PROPAGATION. Most varieties are increased with great facility by suckers ; a few, as the American Black and American White, are propagated readily by layers, the tips of the recurved branches when slightly buried, soon taking root. New varieties are raised from seeds, and come into bearing the second year. The soil for the raspberry should be rich and approaching moist, and an admixture of swamp muck is useful. A strong deep loam is the only soil from which a full crop may be expected every sea- son. If sandy or gravelly, or a stiff, cold clay, it cannot be relied upon. But the most important requisite is depth, only to be attained by deep trenching, and which will go far towards affording a remedy for any natural defect of the soil. The most tender varieties may be raised on higher, drier, and firmer spots of ground, being there less liable to severe frosts in cases where winter covering cannot be applied. The culture is simple. It consists in pruning each spring, keep- ing all weeds and grass well cleared away from the stems, and the soil mellow and clean by cultivation. The pruning should be done early inspring. It consists in cutting out all but the last year’s growth, together with all the smaller shoots, even with the ground, leaving only five or six of the last summer’s canes for future bearing. These are to be cut off three or four feet high, and neatly tied together, using a stake to stiffen them if neces- sary. In tying, they should be allowed to spread slightly at the top, in the form of a wine-glass (Fig. 473). The distance asunder should be about four feet. Another mode is to stretch a wire along the row, spread the canes out in contaét with it, and secure them by cord or wire loops (Fig. 474). In many parts of the Northern States, some tender varieties need winter protection. This is easily given, by covering the stems, When prostrate, very thinly with earth ; placing a small mound of earth Raspberries. 433 against the bottom of the stems before laying them down, to bend upon and prevent breaking. This covering is removed early in spring. It will be found to prove very useful, even when not neces- Fig. 473. sary to prevent winter-killing, by rendering the crop larger and more certain. A plantation of raspberries will continue in bearing five or six years, when it should be renewed. If it remain longer, the fruit becomes small, and the crop gradually declines. VARIETIES. Allen’s. Medium or rather large, roundish, deep red, of moderate quality ; canes very strong, upright, hardy, increasing rapidly by suckers. Has proved productive in some localities when the canes were well thinned, but mostly found of little or no value. American Black. (Thimble-berry, Common Blackcap.) Rather small, hemispherical, flavor rich, sub-acid. Rather late. Shoots long, purple, recurved. The DooLirTLE BLAcK-CapP is a sub- variety of greater productiveness, and usually increased in size by garden culture. : The American White is similar in all respects, but with light yellow fruit and shoots. American Red. (Common Red.) Size medium, roundish, light red, sub-acid ; shoots vigorous, long, branching. Rather early, or a week before the Antwerps. Barnet. Large, roundish-conical, bright purplish-red, flavor rich, agreeable ; canes long, yellowish green, much branched, when young very bristly towards the top. English. Has not succeeded well in this country. BELLE DE FONTENAY. Large, red; canes of dwarf growth with large leaves. Bears a crop in autumn under favorable circum- stances. Hardy. CATAWISSA. Size medium, dark reddish purple ; sub-acid, mode- rately tess Ripens in August and September. Vigorous and productive, slightly tender. Columbia co., Pa. rg 434 Raspberries. Cov. WILDER. Large, roundish, slightly conical, cream-colored, semi-transparent ; flavor fine. Growth very vigorous, quite hardy, productive, ripening early, and for several successive weeks. Raised by Dr. Brincklé of Philadelphia, from seed of the Fastolff. Cope. Large, conical, bright red; canes with red spines. Double- bearing. An old, late ripening sub-variety of the Red Antwerp. Now superseded. . Cretan Red. Size medium, roundish-conical, deep purplish red, sub-acid, good ; canes rather upright, grey, nearly smooth ; leaves light colored. Rather late. Produ¢tive, and succeeds well on light soils. Cushing. Large, roundish-conical, crimson, of fine flavor. Early. Produ¢tive—a moderate grower. Emily. Large, roundish-conic, light yellow ; canes vigorous, with white spines. Productive. FASTOLFF. Very large, obtuse conical, somewhat roundish, bright Fig. 475-—Col. Wilder Raspberry. Fig. 476.—Fastolf Raspberry. purplish red, rather soft, rich, high flavored. Canes rather ereét, branching. FRENCH. (Vice-President French.) Large, roundish, slightly coni- cal, deep red, bloom thin; juicy, sweet, mild, quality very good. Rather late, productive. FRANCONIA. Large, rather firm, obtuse-conical, dark red, flavor rich, sub-acid; canes strong, spreading, branching, yellowish Raspberries. 435 brown. Leaves rather narrow. A few days later than Red Ant- werp. Productive. Hardy. Fulton. Large, round, deep red; vigorous and productive. Raised by Dr. Brincklé of Philadelphia. Gen. Patterson. Large, round, crimson ; adheres to stalk. Vigor- ous, productive. Dr. Brincklé. HORNET. Quite large, ovate conical, sometimes. roundish, rich crimson, very good. Canes strong and productive. Moderately hardy. KNEVETT’S GIANT. Quite large, rounded-conical, deep red; flesh rather firm, adhering partly to the stalk; of excellent quality. Canes strong, hardy, spines small, few. Producétive. Fig. 477.—Hudson River A ntwerp. Hupson RIVER ANTWERP. Large, conical or pointed; dull red with a slight bloom ; firm, moderately juicy, sweet. Canes’ stout, 430 Raspberries. short, with few spines, dull grey. Its firm flesh and produc¢tive- ness render it a valuable sort for market. Large-Fruited Monthly. Above medium, roundish, of fine flavor. Hardy. Needs close pruning in spring. Spines numerous. Magnum Bonum. Large, yellowish, resembles Yellow Antwerp. Productive, vigorous. Mervetlle de Quatre Saisons. (Marvel of the Four Seasons.) Large, bright red, fruit in long spikes. Very produétive, and under favor- able circumstances ripening till mid-autumn. A yellow variety has been raised similar to the above. Northumberland Fillbasket. Rather large, roundish, deep red; pleasant, sub-acid, good. Canes vigorous, spines numerous. Produétive. English. OHIO EVERBEARING. Resembles, in all respects, the American Black, except in a continued succession of fruit till mid-autumn. ORANGE. (Brincklé’s Orange.) Large, ovate, color a beautiful bright orange, flavor excellent. Hardy and very produé¢tive. Raised by Dr. Brincklé, of Philadelphia, and regarded by some as the best of all raspberries, but too soft for marketing. Philadelphia. Fruit medium or large, firm dark red, of moderate quality. Canes strong, upright, smooth, purple. Hardy and very productive. Pilate. Large, red, firm, very good. Red Antwerp. (True Red Antwerp, Old Red Antwerp, Knevett’s Antwerp.) Large, roundish or rounded conical, dark red, with large grains and thick bloom; juicy, sprightly, rich. Canes large and tall; spines many, light red. At the South the Antwerps fail from the heat of the sun. Thunderer. Rather large, rounded-coni- cal, deep red; sub-acid. Productive. Resembles Franconia. English. Fig. 478 ie te : eT, Sy an Vittorta. Medium or large, dark red; canes short, productive. Egnlish. Walker. Large, round, deep red; firm, adheres to the stalk. Dr. Brincklé. White Transparent. Size medium, conical, rich cream color. Woodward. Size medium, round or roundish-ovate, deep red. Ripens very early. Dr. Brincklé. Blackberries. 437 Yellow Antwerp. (White Antwerp.) Quite large, conical, often long-conical, light yellow, with fine bristles, flavor rich and excel- lent. Rather tender—needs winter protection at the North, which renders it less valuable than some other sorts of no better flavor. Now nearly superseded. THE, BLACKBERRY. THE Blackberry requires nearly the same treatment as the Rasp- berry ; but being a more rampant grower it should have more room, and needs more pruning or pinching. The distances of the rows may be six to eight feet apart, and the plants, if kept single, two feet in the row. Sometimes they are allowed to grow thickly or in a con- tinuous line, in which case they should be kept well cultivated and properly pruned. Constant cultivation is always better than much manuring. Pruning the blackberry is commonly but little understood. We hear complaints of the rambling and straggling growth of this bush, etc., extending across alleys, tearing dresses, at the same time prov- ing unproductive. This is owing to a neglect of summer pruning. As soon as the new shoots have reached three and a half feet in height, the ends should be pinched off with the thumb and finger, which will cause the protrusion of laterals. These in turn are to be pinched off when they have grown eighteen inches. It will be neces- sary to pass along the rows every two weeks in doing this work, as new shoots will be constantly thrown out during the entire summer. The plants being thus kept within bounds, will present the neat, Fig. 479 compact, and productive bushes shown in Fig. 479, instead of the unproductive stragglers, if left untouched, represented by Fig. 480. 438 Blackberries. COVERING BLACKBERRIES. ‘The following mode of covering is described in the Country Gentleman, by Amos Fish, of Bethlehem, N. Y., and is adapted to cold regions : “ At the approach of winter remove the stakes and lay the bushes at right angles from the rows, flat on the ground, and cover them two or three inches deep with earth, as follows :—Cut off the limbs within one and a half inches of the canes, at the right and left hand sides of the row, making flat bushes. ‘Shorten-in’ the remaining limbs by cutting off the slender ends; then, with a digging or dung fork, loosen the earth about the roots, and remove some, laying the roots loose on oe side, so that in laying down the roots shall be bent instead of the canes being broken. When laid down use bricks to hold them down while covering, and remove the bricks when in the way. The bushes should be raised up and the stakes replaced as early in the spring as the frost is out of the ground, which can be easily done with a fork if the rows are laid down singly instead of lapping over one another.” VARIETIES. Crystal White. Large, roundish-oval, a clear rich white when fully ripe ; of a sweet, good flavor. Ripens early in August. Albion, Illinois. DORCHESTER. Rather eet “oblong, black. Vigorous grower—productive. Bears car- riage well. Early August. Beverly, Mass. Holcomb. Large, oblong, black, sub-acid (sweet for a blackberry), high flavored. Early, con- tinues to ripen for along time. Produétive, hardy. D.S. Dewey, Hartford, Conn. Kittatinny. Fruit quite large, oblong ovate, black ; with a sweet, rich, high flavor. An excellent new variety. New Jersey. Newman's Thornless. Fruit rather large, oval, flavor very good. Canes of moderate growth, nearly free from spines. Early August. Ulster co., N. Y. Fig. 481—Kittatinny. NEW ROCHELLE. (Miscalled Lawton.) Quite large, ovate, black, soft, sweet ; shining when fully ripe ; acid before maturity. Ripens through August. Canes tender in severe climates. Origin, New Rochelle, N. Y. Wilson’s Early. Larg ,quiteearly. Crop ripening nearly together New. SeEECT EISTS: OF: FRUITS. LIST,.OF APPLES For Maine and similar latitudes east. SUMMER. Sops of Wine. Williams’ Favorite. Red Astrachan. ’ Early Harvest. American Summer Pearmain. Benoni. Early Sweet Bough. AUTUMN. Porter. Autumn Strawberry. Gravenstein. Duchess of Oldenburg. Winthrop Greening. Fall Orange. WINTER. Hubbardston Nonsuch. Ribston Pippin. Baldwin, for warmer parts of the Tallman Sweet. State, or grafted standard Danver’s Sweet. height. Minister. Rhode Island Greening, grafted Domine. standard height. Fameuse. Jewett’s Red. Pomme Gris. Roxbury Russet. M. P. Wilder, President of the American Pomological Society, fur- nishes the following Sele? list of Apples for Massachusetts : Best SIx VARIETIES. Williams. Hubbardston Nonsuch. Early Bough. Fameuse. Gravenstein. Baldwin. 440 Selec? Lists of Frutts. Best TWELVE VARIETIES. Red Astrachan. Williams. Rhode Island Greening. Early Bough. Ladies’ Sweet. Gravenstein. Fameuse. Hubbardston Nonsuch Baldwin. Porter. Tallman Sweet. List of Apples for New York and adjacent region. SUMMER. Early Harvest. Primate. Red Astrachan. Sweet Bough. Early Joe. AUTUMN. Late Strawberry. Duchess of Oldenburg. Porter. Lowell. Gravenstein. Dyer. Munson Sweet. Twenty Ounce. WINTER. Tompkins Co. King. Rhode Island Greening. Peck’s Pleasant. Baldwin. Fall Pippin. Roxbury Russet. Westfield Seek-no-further. Northern Spy. Hubbardston Nonsuch. Wagener. Golden Russet of Western N.Y. Swaar. Yellow Bellflower. Tallman Sweet. Jonathan. Esopus Spitzenburgh. A vote of the Fruit Growers’ Society of Western New York gave the following as the best six varieties for market : Baldwin. Rhode Island Greening. Tompkins Co. King. Roxbury Russet. Golden Russet of Western N. Y. Northern Spy. List for Pennsylvania, Northern Maryland, &c. SUMMER. American Summer Pearmain. Summer Rose. Red Astrachan. Sweet Bough. Early Harvest. Summer Queen. Selec? Lists of Fruzts.- 441 Fallawater. Fall Pippin. Porter. Baldwin. Bullock’s Pippin. Rambo. R. I. Greening. AUTUMN. Maiden’s Blush. Townsend. WINTER. Roxbury Russet. Smokehouse. Wine Apple. List for Northern Indiana, Lllinois, and Northern and Central Early Harvest. Carolina Red June. Benoni. Early Pennock. Ohio. SUMMER. High Top Sweet. Red Astrachan. Keswick Codlin. Hocking. AUTUMN. Autumn Strawberry. Bailey’s Sweet. Dyer. Duchess of Oldenburg. Haskell Sweet. Lowell. Maiden’s Blush. Ramsdell’s Sweet. Winesap. Rawle’s Janet. Domine. Jonathan. Willow Twig. Carthouse, or Red Romanite. Westfield Seek-no-further. White Winter Pearmain. Fameuse. Fall Pippin. Fulton. Siberian Crab. Holland Pippin. Mother. Rambo. WINTER. Minkler. Tallman Sweet. Yellow Bellflower. Northern Spy. Roman Stem. Swaar. Bullock’s Pippin. Ramsdell’s Sweet. 19* 442 Seleét Lists of Frutts. For a small list of sorts that suceeed in this region, take : Red Astrachan. Carolina Red June. Early Harvest. Keswick Codlin. Maiden’s Blush. Rambo. Ben Davis. Yellow Bellflower. Winesap. For the more northern parts of this region and W&sconsin, the following have proved quite hardy : Red Astrachan. Sops of Wine. Carolina Red June. Duchess of Oldenburg. Early Joe. Fall Orange. Fall Wine. Tallman Sweet. Fameuse. St. Lawrence. Wagener. Pomme Gris. Golden Russet of Western N. Y. Carthouse. Northern Spy. List for Southern Ohio, Indiana, Illinois and Kentucky and Missourt. SUMMER. Early Harvest. Red Astrachan. Carolina Red June. Maiden’s Blush. Rambo. Rawle’s Janet. Ortley. Yellow Bellflower. Winesap. Willow Twig. Rome Beauty. Yellow Newtown Pippin. Michael Henry Pippin. American Summer Pearmain. Large Yellow Bough. AUTUMN. Buckingham, WINTER. Newtown Pippin. Ben Davis. Pryor’s Red. White Winter Pearmain. White Pippin. Jonathan. Bullock’s Pippin. Selec? Lists of Frutts. 443 Apples for Virginia and adjacent regions. Carolina Red June. Smith’s Cider. Gravenstein. Male Carle. Belmont. Maiden’s Blush. Fall Pippin. Loudon Pippin. Yellow Bellflower. Limber Twig. Smokehouse. Fallawater. Rambo. Pryor’s Red. Sele? List of Twelve Varieties of the Apple, by Foshua Lindly, of North Carolina. Summer Rose. Clarke’s Pearmain. Carolina Red June. Winesap. Summer Pearmain. White Winter Pearmain. Wilson’s Summer (Am. Red Ju- Vandevere. neating °). Rawle’s Janet. Magnum Bonum. Hall. Golden Russet. List of Apples for Georgia and adjacent region, made for this work by Wm. N. White, of Athens, Ga., author of “ Gardening for the South.” BEsT THREE. Shockley. (Quality not up to Red June. the mark, but its other merits Buncombe, or Meigs. make it desirable.) BEST SIX. Red June. Mangum. Horse. Nickajack. Meigs. Shockley. BEST TWELVE. Early Harvest. Green Crank. Red June. Mangum. Horse. Kentucky Streak. Bachelor. Nickajack. Meigs. al Stevenson’s Winter. Disharoon. Shockley. 444 Sele? Lists of Fruits. = SELECT..LIST »OF,. PEARS Adapted to General Cultivation. The Pear is less affected than the apple by differences in latitude and longitude, but more influenced by soil and cultivation The following list is made out from the Reports of the American Pomo- logical Society, the first named receiving the largest number of votes. List of Pears succeeding in twenty or more States or distritts. Seckel. Buffum. Bartlett. Summer Doyenné. Flemish Beauty. Beurré Diel. Louise Bonne of Jersey. Urbaniste. Belle Lucrative. Vicar of Winkfield. Tyson. Lawrence. Winter Nelis. Bloodgood. Beurré d’ Anjou. Duchesse d’Angouléme. Easter Beurré. List of Pears reported as succeeding in ten or more States or distritts, and probably adapted to others. Madeleine. Beurré Bosc. Dearborn’s Seedling. Beurré Giffard. Glout Morceau. Sheldon. Onondaga. Beurré Clairgeau. Rostiezer. Osband’s Summer. Boussock. Brandywine. White Doyenneé. Howell. Pinneo, or Boston. The following varieties are reported from several of the States, but are generally regarded as less valuable than the preceding. Washington. Heathcot. Beurré Superfin. Golden Beurré of Bilboa. Oswego Beurré. Grey Doyenné. Nouveau Poiteau. Figue d’Alencon. Ananas d’Eté. Julienne (Southern). Napoleon. Kirtland. Autumn Paradise. Stevens’ Genesee. St. Ghislain. Andrews. Kingsessing. Columbia. Select Lists of Frutts. 445 Beurré Langelier. Dumas. St. Michael Archangel. Beurré Hardy. Doyenné d’Alencon. Beurré d’Aremberg. Duchesse d’Orleans. Fulton. Cabot. Pratt. Jaminette. Pound. Manning’s Elizabeth. Catillac. Jalousie de Fontenay. Lodge. Duchesse de Berri d’Eté. Marie Louise. HARDY PEARS. The following pears succeed well in the more northern parts of this country. Flemish Beauty. McLaughlin. Urbaniste. Winter Nelis. Fulton. Lawrence. Buffum. Tyson. Onondaga. Osband’s Summer. Sheldon. Beurré d’Amalis. Beurré d’ Anjou. PEARS FOR THE SOUTH. List by Wm. N. White, of Athens, Ga., and adapted to the South- ern States. BEST THREE. ~ Bartlett. Lawrence. Seckel. BESTE VSEX. Doyenné d’Eté. Seckel. Bartlett. St. Michael Archangel. Belle Lucrative. Lawrence. BEST TWELVE. Doyenné d’Eté. St. Michael Archangel. Beurré Giffard. Beurré Bosc. Bartlett. Columbia. Buffum. Lawrence. Belle Lucrative. Winter Nelis. Seckel. Josephine de Malines. 446 Select? Lists of Fruats. THREE GOOD ON QUINCE. Louise Bonne of Jersey. Easter Beurré. Duchesse d’Angouléme. For six, add Glout Morceau, Columbia, Beurré Diel. List of Fifty Approved Pears ripening tn succession. Doyenné d’Eté. Dix. Bloodgood. Sheldon. Osband’s Summer. Urbaniste. Beurré Giffard, Beurré Kennes. Manning’s Elizabeth. Des Nonnes. Brandywine. Beurré Bosc, Rostiezer. Duchesse d’Angouléme. Limon. Doyenné du Comice. Tyson. Conseiller de la Cour. Clapp’s Favorite. Beurré Diel. Bartlett. Howell. Boussock. Fulton. Washington. Beurré d’ Anjou. Beurré Beaumont. Beurré Clairgeau. Ananas d’Eté. Dana’s Hovey. Belle Lucrative. Josephine de Malines. Buffum. Winter Nelis. Flemish Beauty. Lawrence. Church. Glout Morceau. Pratt. Beurré Langelier. Beurré Hardy. Columbia. Seckel. Passe Colmar. Heathcot. Beurré Gris d’Hiver. De Tongres. Doyenné d’Alencon. Louise Bonne of Jersey. Easter Beurré. Beurré Superfin. PEACHES. Sele List of Approved Sorts ripening in the order named. Hale’s Early. Large Early York. Serrate Early York. George the Fourth. Early Tillotson. Grosse Mignonne. Cole’s Early Red. Crawford’s Early. Early Newington. Brevoort. Troth’s Early. Nivette. Bellegarde. Morris White. Oldmixon Free. List from the Reports of the American Pomological Society, and Selec? Lists of Fruits. Bergen’s Yellow. Druid Hill. Ward’s Late Free. named in the order of their approval. Crawford’s Early. Crawford’s Late. Oldmixon Free. Large Early York. Morris White. George the Fourth. Cooledge’s Favorite. Early York. Heath Cling. Grosse Mignonne. Oldmixon Cling. Troth’s Early. Sturtevant. Ward’s Late Free. Smock Freestone. Cole’s Early Red. Haine’s Early Red. Lemon Cling. Barnard. Jacques. Rodman’s Cling. Stump the World. Yellow Rareripe. Bergen’s Yellow. Columbia. Druid Hill. Grand Admirable. Hale’s Early. Kenrick’s Heath. Late Red Rareripe. Scott’s Nonpareil. Tippecanoe Cling. Yellow Alberge. Van Zandt’s Superb. Bellegarde. Early Tillotson. Hill’s Madeira. Large White Clingstone. Malta. Royal George. List for Southern States, by Wm. N. White, of Ga. Early Tillotson. Crawford’s Early. Early Tillotson. Crawford’s Early. Stump the World. Early Tillotson. Amelia. Crawford’s Early. George the Fourth. Stump the World. Crawford’s Late. Brest THREE. Heath Cling. BEST SIX. Oldmixon Cling. Washington Cling. Heath Cling. BEST TWELVE. Chinese Cling. Oldmixon Cling. Washington Cling. Heath Cling. Nix Late. Lemon Cling. 448 Selec? Lists of Frutts. SELECT xkist OF -PLUMS In the order of their general approval. Washington. Prince’s Yellow Gage. Coe’s Golden Drop. Reine Claude de Bavay. Green Gage. Jefferson. Imperial Gage. Lawrence Gage. Lombard. Bradshaw. Smith’s Orleans. McLaughlin. SELECT: LIST. OF -CHERRIES In the order of ripening. Early Purple Guigne. Early Richmond. Belle d’Orleans. Elton. Governor Wood. Coe’s Transparent. Black Tartarian. Mayduke. Rockport. Black Eagle. Yellow Spanish. Downer’s Late. Belle Magnifique. SELECT. LIST OF NATIVE GRAPES Hartford Prolific. Adirondac. Israella. Delaware. Iona. Crevelling. Concord. In the order of ripening Diana. Rebecca. Isabella. Allen’s Hybrid. Maxatawney. Catawba. : MontTHLY CALENDAR OF WoRK In the Nursery, Orchard, and Fruit-Garden. JANUARY. Tread the snow about young trees to prevent the gnawing of mice. Rabbits may be prevented from injuring trees by rubbing them with blood, see p. 186. Provide surface drainage for water caused by thaws or rain. Hardy young trees may be pruned in the winter, covering large wounds as described on p. 186. Cut grafts and pack them away, p. 37. Guard carefully against the intrusions of cattle. Tree purchasers may now ascertain where trees may be best obtained, and orders may be made out. Nurserymen may prepare for spring work by procuring materials for packing, p. 143. They may now commence root-grafting, p. 177. Manure may be spread over the surface about young trees, to enrich the land, and protect from winter cold. Young orchards should be accurately registered, p. 68. Grape-vines for early fruiting by fire-heat, now coming into leaf, should be kept at 60° or 65°. Pinch upper shoots, and encourage lower, especially on vines in pots. FFBRUARY. Follow the directions of last month, most of which apply to the present. Cut off and destroy all caterpillars’ eggs on the shoots of orchards, p. 145. Top dress with manure the surface of orchards wherever they lack vigor, or which do not make annual shoots a foot or more long. 450 Monthly Calendar of Work. Provide or make labels, stakes, ladders, etc. Grapes in early heated houses will now begin to swell their buds, and should be syringed night and morning. A temperature of 50° or 55° at night is enough for the first fortnight. Thin the bunches, but do not handle the berries. MARCH. Finish all uncompleted work mentioned for two past months. Head down budded trees in the nursery rows before the buds have begun to swell. Prune hardy grape-vines. Start grape eyes or cuttings, as de- scribed on p. 381. Graft the cherry very early to prevent failure. Graft plums nearly as early. Plant cherry stones as soon as the ground thaws, as they sprout early. Shorten back peach trees, as described on p. 94. In grape-houses, grapes under fire heat will need constant atten- tion. Pinch laterals, thin bunches if too many, and give air and plenty of water. In colder houses (or green-houses), the leaves will commence expanding, and should be syringed daily till fully out. APRIL. Prepare for setting out trees, p. 54. Shorten back before the buds expand, p. 59. Transplant strawberries, p. 412. Uncover grapes, raspberries, etc., very early. Set out currant, gooseberry, and quince cuttings as early as possi- ble, p. 29; also seedling apples, young pear trees, etc. Grafting the cherry and plum should always be done before the buds begin to expand. Plant all sorts of fruit-tree seeds on the very commencement of their sprouting, or as soon as the earth thaws. Peach-stones may be left later than others, as they do not start so soon. Level down the small mounds thrown around the young trees last autumn, to protect against mice and winds, and spade in winter mulching. Manure strawberries. Prune old wood out of currant-bushes and spade in manure, and the size of the berries will be greatly increased. Uncover vines in cold graperies, and place them in position. Pinch in the young shoots of grapes in green-houses towards the end of the month, and thin bunches. Grapes in hot-houses need uniform warmth and air. Nurserymen will commence digging and packing as soon as the ground is open, p. 140. Monthly Calendar of Work. 451 May. Fruit-trees may be still set out, if dug early and kept from grow- ing in a cool place, even if the leaves are partly expanded, but the shoots should never be cut back after the swelling of the buds. Keep the soil clean and mellow about young trees, p. 70. Rub all useless shoots from the stocks of young trees in the nursery which have been grafted, or which were budded last sum- mer and headed down. This should be done at the moment of their starting, as removing foliage in large quantities always checks growth. Stake up crooked trees, p. 62. Mulch young trees when the soil cannot be cultivated constantly, but avoid watering before the leaves expand, p. 63. Commence thinning fruit on overbearing trees. Give air, warmth, and moisture to vines in houses. : Kill orchard caterpillars by swabbing with soapsuds or lime-wash. Clear out borers from apple-trees, p. 145; and commence the destruction of the curculio, p. 153. JUNE. Continue the operations of last month wherever necessary—and increase cultivation and destroy weeds. Make thorough work with the curculio, p. 153. Destroy aphides as soon as they appear by strong soapsuds, p. 147, and the currant worm by dusting with hellebore, p. 156. Rub off early in the month all supernumerary shoots on out-door grape-vines, and on young fruit-trees. Thin berries on vines in heated grape-houses, and pinch back laterals on those in cold houses. Keep up a mild, damp atmosphere. Examine peach-trees and destroy the peach grub, p. 151. Thin out fruit on overbearing trees, p. 107. Shorten back new shoots of the blackberry, p. 437. Cut off all the parts of plum-trees that show the first indications of black-knot, p. 160. Destroy caterpillars’ nests that have escaped attention. Give slugs a dusting of dry lime, or dash them off with dry sand or powdered soil. Mulch the surface of the earth around newly transplanted cherry trees. I hean's Continue cultivation to prevent the growth of weeds and the formation of a crust on the soil. Mulch all young trees when cultivation cannot be given. Continue thinning fruit, and rubbing off supernumerary shoots on young trees. 452 Monthly Calendar of Work. Pinch off the shoots of blackberries, as described in the chapter on this fruit. Perform the operation of summer-layering the grape early in the month, p. 377. Transplant strawberries, p. 412. Commence budding all trees that have well formed or matured buds—the cherry usually first, then the plum and pear. Continue watching for the peach-worm and apple-borer, pp. 146, 150, and cut off at their first appearance fire-blighted pear-shoots, and black-knot on the plum. Secure cherry-stones for planting, by mixing the washed seeds with moist sand before they have dried, p. 136. Give a good supply of air to ripening fruit in heated grape-houses, which will secure both color and flavor. Thin the forming bunches in cold houses, and remove defective or. diseased berries, and avoid cold currents of air. AUGUST. This month is chiefly to be occupied with a continuance of the labors of the past. Destroy weeds; keep.the ground mellow about young trees ; pinch off shoots that are becoming too long in young trees and blackberry bushes; mulch trees that are suffering from drouth, and transplant strawberries according to directions on p. 412. Watch for insects, especially plant lice, which often increase rapidly during the month. Destroy the latter with strong soapsuds or very strong tobacco-water. Keep a constant eye for black-knot on the plum and fire-blight in the pear, and instantly cut off all affected parts. Continue budding—finishing cherry, plum, and standard pear, and beginning early on apples. Mahalebs, peaches, and quinces may be budded towards the close of the month. Watch budded stocks and remove ligatures as soon as they cut the bark. Gather early pears for house-ripening. SEPTEMBER. Complete the budding of peaches and quince stocks, and timely remove the ligatures. Keep new strawberry beds entirely free from weeds, and unless intended for increasing the plants, cut off the runners. Prune out the useless wood of young trees, and give a good shape to the forming heads—growth being now nearly termi- nated, no check will be given to the tree. Prepare the ground for new orchards and fruit-gardens, see pages 54, 129. Top dress orchards, as circumstances require, according to the directions on p. 76. Monthly Calendar of Work. 453 OCTOBER. Transplanting may be commenced during the present month—see full directions in the chapter on this subject, p. 58. The chief remaining work is gathering fruit. Carefully hand-pick all good specimens, and avoid rubbing and bruising. Autumn pears should be picked a few days before maturity ; winter varieties are to be left on the trees as long as they can safely remain without danger of freezing. For a convenient mode of gathering apples, see p- 109 of this work. Apples intended for market should be very carefully handled, never dropped or bruised, and assorted into at least three qualities, namely, extra, medium, and poor—the latter to be used for culinary purposes and feeding animals. By this pro- cess, the selected fruit will sell for more than the whole would unassorted ; and the owner will acquire a reputation in market which will enable him to sell at high prices in the most abundant seasons. For directions in gathering and keeping grapes, see p. I13. Top dressing orchards may be performed any time during the month. Grape-vines in green-houses should have their growing shoots pinched in; and vines in cold houses, as soon as the fruit is picked, should be thrown open and exposed to the air. NOVEMBER. Transplanting may be continued at*any time during mild weather, so long as the ground remains open and the air is not freezing. Register in a book the name of every tree set out, and this record may be referred to in future years when the labels have gone. Young trees in windy places should be either staked, or stiffened against the wind by a mound of earth, p.62. Mice may be excluded from young trees by small conical mounds a foot high, made smooth and perfectly compact, carefully excluding turf from them. Trees received late from a distance may be heeled-in for spring planting, as directed on pp. 64, 65. Protect haif hardy raspberries by bending down and covering slightly with earth. Cover strawberry beds with coarse stiff straw, or with cornstalks or evergreens. Grape layers should be separated from the vine and pruned, and packed away in moss, or heeled in the earth. Cuttings of quinces, gooseberries, and currants should be made and treated in the same way. Cut grafts for spring use, carefully labelling each sort and packing away for winter, p. 37. Stocks for root-grafting are to be taken up and packed in boxes in cellars for winter use. Plough between nursery-rows to carry off surplus water in winter. 454 Monthly Calendar of Work. DECEMBER. Examine the directions for last month, and promptly complete all jobs not finished in season. Finish cutting grafts; apply winter mulching to young trees; collect stakes, tallies, labels, etc., which are out of use, and tie up and pack them away. Examine the directions for January, and perform any work which may be in season. Grape-houses. In early houses the vines pruned last month will begin to swell their buds. Give a regular and moderate temperature during the present month. Prune vines in green-houses and cold houses, and prote¢t the latter with a covering of leaves. DescripTIvE List AND INDEX OF FRUITS. [The following lists contain the names of the more common or well known varieties of fruit, either local or widely disseminated, with brief notices of those not described in the body of the work. It will be understood that when reference is made from one name to another, the latter is in all cases a synonym of the former. ] APPLES. Abbott, or Abbott’s Sweet. Medium, round- ish, striped; of moderate flavor. Winter. Neo-H: Adams. greenish white, of pleasant flavor. co., Pa, Winter. Adams Pearmain. Medium, conical, green- ish yellow and grey russet; flesh yellow- ish, aromatic. Early winter. Foreign. Large, oblate, faintly striped ; flesh Union Agnes. Rather small, flattened, striped; spicy, sub-acid, good. Late summer. Pa. Ailes, p. 212. Albemarle Pippin of Va., see Yellow New- town Pippin. Alexander, p. 199. Alfriston. Large, roundish-oblong, ribbed, green ; sub-acid, of moderate quality. Au- tumn. Foreign. All-summer Apple. Rather small, roundish, greenish white; flesh white, crisp, plea- sant. July, August. Pa. Allen’s Choice. Medium, roundish-oblate, striped ; coarse, aromatic, good. Winter, Pa. Allum. (Hallum, Rockingham Red.) Me- dium, oblate, irregular, red; brisk acid. Long keeper. North Carolina. American Beauty, or Sterling Beauty. Me- dium, roundish, deep red; rich, vinous. Winter. Mass. American Golden Pippin, p. 226. American Golden Russet. See Bullock’s Pippin. American Pippin, or Grindstone. Medium, roundish-oblate, regular, dull red; very hard, dry. Long keeper. American Red Juneating. See Early Straw- berry. American Summer Pearmain, p. 190. Angle. Medium, roundish, striped; sweet. September. Anglo-American. Medium, roundish-conic, striped ; sweet, aromatic, very good. Late summer. Canada West. Api. See Lady-Apple. Arbroath Pippin. See Oslin. Aromatic Carolina, p. 190. Ashland. Medium, roundish-oblate, striped dull red; mild sub-acid. Early winter. Ashmore, or Red or Striped Ashmore. Ra- ther large, roundish-oblate, red; crisp, sub-acid. Autumn. Showy—market. Ohio Valley. August Apple. See Early Pennock. Augustine. Large, roundish-conic, striped ; sweet, dry. August. Aunt’s Apple. Rather large, roundish, striped; sub-acid, musky, good. Early winter. Aunt Hannah, p. 224. Autumn Bough, p. 198. Autumn Pearmain, or Winter Pearmain. Rather small, roundish-oblong, dull red, stripes small; crisp, dry, rich, and high flavored. Autumn and early winter. Autumn Pippin. Rather large, oblong- conic, with a brownish cheek ; pleasant, sub-acid. Early winter. Autumn Seek-no-further. Medium, round- ish, green, faintly striped; juicy, tender, sub-acid, very good. October. Autumn Strawberry, p. 203 456 Autumn Sweet Bough, p. 198. Autumnal Swaar, p. 197. Averill. Rather large, conic, irreguiar, ribbed, striped ; pleasant, sub-acid. Long keeper. Conn. Bachelor, p. 199. Baer, p. 212. Bagby Russet, or Egyptian Russet. Me- dium, slightly conic, light russet on yel- low; tender, fine-grained, juicy, sub-acid, aromatic, rich, excellent. Winter. Ill. Hort. Soc. Bailey’s Golden. Large, oblong, yellowish, slightly russeted; flesh white, pleasant, sub-acid. Winter. Maine. Bailey’s Spice, p. 206. Bailey Sweet, p. 209. Baker’s Sweet, or Winter Golden Sweet. Medium, roundish, rich yellow; rather coarse, rich. Early winter. Conn. Baldwin, p. 212. Baltimore Pippin. See Fallawater. Barbour. Medium, roundish-oblate, striped, pleasant, very good. Pa. Barrett. Rather large, conical, striped red on yellow; pleasant, aromatic, nearly sweet. Winter. Conn. Bars. Rather large, roundish, pale yellow, marbled red; mild, pleasant, rich. Late summer. Rhode Island. Bean Sweet. Medium, oblong-ovate, white, handsome ; crisp, juicy—baking. Autumn and winter. Little known. Beauty of Kent, p 199. Beauty of the West. Large, roundish, regu- lar, striped; sweet, pleasant, of moderate flavor, Autumn. Bedfordshire Foundling, Large, roundish, green; pleasant, acid—cooking. Autumn and winter. English. Beef Steak or Garden Apple. Medium, oblate, somewhat oval, striped; mild, pleasant, sub-acid. Autumn. Mass. Belden Sweet. Rather small, conic, angular, yellow with a blush ; flesh white, pleasant, aromatic. Winter. Conn. Belle et Bonne, p. 224. Belle-Fleur. See Bellflower. Belle-Fleur Rouge, or Red _ Bellflower. Large, oblong-conical, striped; of mode- rate or poor flavor. Winter. Bellflower. See White and Yellow Bell- flower. Bell’s Early. See Sops of Wine. Descriptive List and [ndex—A ffles. Bell’s Scarlet Pearmain. See Scarlet Pear- main. F . Belmont, p. 224. Belzer. Medium, striped red on greenish yellow; flesh white, sub-acid. August. Ohio. Ben. See Eustis. Ben Davis, p. 212. Benoni, p. 190. Bentley’s Sweet, p. 209. Berry, or Red Hazel. See Nickajack. Bethlehemite, p. 212. Betsey’s Fancy. Rather small, oblate, yel- low, shaded dull red; mild sub-acid. Winter. Better than Good, or Juicy Bite. Mediums oblate, pale yellow; tender, mild, sub- acid. Early winter. Pa. Bevan, or Bevan’s Favorite. Medium, roundish oblate, striped red and yellow; flesh firm, sub-acid.. Latesummer. N. J. Billy’s Pippin. Large, round ovate, red on yellow; sub-acid, rich, very good. Au- tumn. Black Coal. Rather large, roundish, irregu- lar, dark red with white dots; flesh white, a little stained, rather acid. Early winter. Western. Black Detroit, p. 215. Black Gilliflower, p. 212. Black Lady Apple, resembles the Lady Apple in size and form, but is nearly black and has a poor flavor. Black Oxford. Below medium, roundish oblate, dark red ; flesh compaét, not juicy, mild sub-acid. Valued as a good bearer and keeper. Maine. Black’s Annette. Small, roundish, dark red. Autumn. Kentucky. Blake. Rather large, roundish, greenish yellow; crisp, juicy, good. Oct. to Jan. Maine. Blakely. Large, oblate, regular, yellow with a sunny cheek; flesh mild sub-acid, pleasant. Winter. Vt. Bledsoe, or Bledsoe Pippin. Very large, oblate, regular, somewhat conic, striped ; flesh white, fine grained, pleasant, sub- acid. Winter. Ky. Blenheim Orange or Blenheim Pippin. Medium, roundish, striped dull red ; flesh yellow, breaking, sweet, flavor moderate. Autumn. English. Blockley. Rather large, roundish oblate, ribbed, yellow; flesh yellowish, compact. Descriptive List and Index—Apples. Blood. Medium, roundish, ribbed, striped dull red; breaking, mild, good. Winter. Ohio. Blue Pearmain, p. 213. Blue Sweet. Medium, roundish, slightly conical, striped dull red ; flesh white, fine, not juicy. Along keeper. Mass. Blush June, see Carolina Red June. Boalsburg. Large, oblong, slightly conical, striped; flesh yellow, with a very goad refreshing flavor. Winter. Pa. Boas. Medium, roundish, oblate, striped ; good Late winter. Pa. Bohannan. Medium, roundish, slightly conic and flattened ; yellow with red cheek ; ten- der, juicy, sub-acid, of moderate flavor. July and August. South-western. Popu- lar. Bonum, p. 199. Borovitsky. Medium, roundish, striped; firm, sub-acid. August. Russian. Borsdorff. Small, roundish oval, yellow with a red cheek; flesh firm, crisp, rich, brisk, perfumed. Early winter. German. Boston Russet. See Roxbury Russet. Bough. See Sweet Bough. Bourassa. Medium, roundish conic, rich orange russet, tender, aromatic, good. Early winter. Bowker. Medium, roundish oblate, yellow and crimson; tender, sub-acid Au- tumn. Bowling’s Sweet. red, rich, sweet. Va. Boxford. Medium, oblate, striped, not juicy nor high flavored. Autumn. Brabant Bellflower. Large, roundish ob- Medium, roundish, dull October to January. long, striped; rich, sub-acid. Late au- tumn. Holland. Brenneman. Mediun, striped ; flesh white, sub-acid—cooking. Late summer. Pa. Brewer. Very large, roundish, yellow ; flesh yellowish, pleasant, sub-acid. Autumn. Mass. Briggs’ Auburn. Large, oblate, light yellow, sub-acid. September, October. Me. Brittle Sweet. Rather large, roundish ; crisp, sweet, very good. Autumn. Broadwell, p. 211. Brookes’ Pippin, p. 224. Buchanan’s Pippin. Medium, oblate yel- low, shaded maroon ; flesh greenish ; crisp, ‘refreshing, sub-acid. Late winter. Ohio. Buck Meadow, Above medium, roundish, 29 457 streaked ; sub-acid, rather rich. Winter, Conn. Buckingham, p. 199. Bucks County Pippin. Large, roundish, slightly oblate and oblique, greenish yel- low ; firm, slightly sub-acid. Pa. Buff, p. 213. Buffington’s Early. Rather small, oblate, light yellow; fine, sub-acid, excellent, Summer. A poor bearer. Bullet, p. 213. Bullock’s Pippin, p. 225. Burnhap Greening. Medium, roundish, greenish yellow; crisp, sub-acid. Early winter. Vt. Burr’s Winter Sweet. Medium, oblate, striped ; aromatic. Winter. Mass. Bush. Rather large, oblate, greenish yel- low; pleasant. September. Pa. Butter. Rather large, roundish oblong, yellow, fair; sweet, rich—cooking. Au- tumn. Pa. Cain, or Cane. See Kane. Calet’s Sweet. Large, roundish, yellow: sweet, rich. November to January. N. H. Callasaga. See Cullasaga. Camak’s Sweet, p. 211. Campfield, or Newark Sweeting. Medium, roundish oblate, smooth, striped; firm, not juicy; rich, sweet. Keeps long. Nee Canada Reinette, p. 225. Cann, or Sweet Cann. Large, conic, green- ish, dull cheek ; sweet, pleasant. Winter. Cannahan’s Favorite, p. 214. Cannon Pearmain, p. 214. Capron’s Pleasant, p. 206. Carnation, p. 199. Carolina Red June, p. 190. Carolina Spice. See Nickajack. Carolina Winter Queen, p. 214. Caroline. Medium, oblate, ribbed, maroon, mild sub-acid. Winter. N. J. Carter, p. 214. Carter of Virginia. Medium, yellowish, tender, juicy, pleasant. Carthouse, p. 214. Cash Sweet. Medium, oblate, conic, whi- tish ; flesh sweet, dry. September. Cat-head. Very large, round, pale green, sub-acid. Valueless except for cooking. Autumn. Foreign. Cat-head Greening. See Cat-head. 458 Cat-head Sweet. Large, roundish conic, greenish yellow ; sweet, not rich. October. Catline. Small, oblate, striped ; rich, sweet. Autumn. Del. Catooga. Quite large, irregular, yellow ; sub-acid. Winter. Southern. Cat Pippin. Rather large, greenish; sub- acid. Winter. Western Pa Cattall Apple. See Meyer’s Nonpareil. Cayuga Red Streak. See Twenty Ounce. Caywood. Medium, oblate, bright yellow; firm, not juicy, nor rich. Keeps into summer. Ulster co., N. Y. Challenge. Large, oblate, deep yellow ; crisp, tender, sweet; good through winter. Great bearer. Ohio. Champlain. See Summer Pippin. Chandler, p. 214. Charles Apple. See Male Carle. Cheeseborough Russet. Large, greenish russet; sub-acid, dry, of little value. Autumn. Chenango Strawberry, p. 199. Chester. Medium, oblate, whitish yellow, carmine dots; crisp, tender, sub-acid, good. Early winter. Pa. Chief Good. Rather large, roundish, red on light yellow; flesh white, sub-acid, aro- matic. September, October. Ky. Churchill Greening. Large, oblate conic, ribbed, dull red on yellowish green; rich, vinous. Winter. Claremont Pippin. See Easter Pippin. Clarke’s Pearmain, p. 225. Clyde Beauty, or Mackie’s Clyde Beauty. Large, roundish conic, greenish with a red cheek ; tender, juicy, sub-acid. Late autumn. Productive, valuable, new. Cocklin’s Favorite. Small, roundish, flat- tened at ends, good. Pa. Cogswell Pearmain, p. 214. Cole, or Scarlet Perfume. Large, roundish conic, crimson; quality moderate. Sum- mer. English. Cole’s Quince, p. 194. Colvert. Large, oblate, striped; sub-acid, quality moderate—culinary. Autumn. Succeeds well north-west. Conant’s Sweeting. Medium, light yellow, good, productive. Connecticut Seek-no-further. ditto. Connett’s Sweet. Large, roundish oblate, dark red on rich yellow; sweet, very good. December to March. See Westfield conical. Descriptive List and Index—Affles. Conway. Medium, oblate, greenish yellow ; crisp, rich, aromatic. January to February. Cooper, p. 199. Cooper’s Early White. Medium, roundish, pale yellow; crisp, sprightly. Autumn. Western. Cooper’s Red, Cooper’s Market, or Cooper’s Redling, p. 214. ; Cornell’s Fancy, or Cornell’s Favorite, p. 200. Cormish Aromatic. Medium, roundish, ribbed, red ; rich sub-acid, aromatic. Au- tumn. English. Cornish Gilliflower, or Red Gilliflower. Rather large, conic, ribbed: dull stripes ; flesh yellow, firm, very rich, aromatic. Winter. English. A poor bearer. Cos or Caas. Large, roundish conic, one- sided, striped; mild, agreeable. Winter. Kingston, N. Y. Cour Pendu Plat. Medium, oblate, regular, deep red; rich, brisk sub-acid. Early winter. French. Court of Wick. Small, roundish ovate, approaching oblate, greenish yellow and orange; crisp, juicy, rich—fails here. Autumn. English. Cracking, p. 200. Cranberry Pippin. Medium, oblate, with a handsome scarlet cheek ; sub-acid, poor— cooking. Productive. Autumn. N,Y. Crimson Pippin. See Black Detroit. Cullasaga, p. 214. Culp. Medium, conic, ribbed, irregular, yellow with a blush; firm, vinous. Win- ter. Ohio. Cumberland, or Cumberland Seedling. Large, roundish, oblate ; flesh white, sub- acid—market. Pa. Cumberland Spice, p. 226. Curtis Sweet. Large, oval, ribbed, striped red on pale yellow; tender and pleasant. August to October. Danvers Winter Sweet, p. 211. Darlington Russet. Medium, roundish ; of moderate quality. Agood keeper. Ohio. Davis. Small, oblong, flattened, crimson ; crisp, sub-acid. Good keeper. Mich. De Bretagne. See Canada Reinette. Delight. Medium, roundish oblate, russet and crimson; flesh firm, nearly sweet, very good. Winter. Southern Ohio. D’Espagne. See White Spanish Rei- nette. Descriptive List and [Index—A pples. Derrick’s Graft. See Richard’s Graft. Derry Nonsuch. Rather large, oblong, conic, angular, striped; sub-acid, agree- able. Winter. N. H. Detroit, p. 215. Devonshire Quarrenden. Medium, round- ish oblate, crimson ; crisp, sub-acid. Late summer. English. De Witt. See Doctor. Dickson’s Emperor. Large, irregular, red ; good. Winter. Scotch Dillingham. Medium, greenish yellow; sweet. Sandusky, Ohio. Disharoon, p. 206. Doctor, p. 200. Domine, p. 215. Douse, or Dows. Downing’s Paragon. oval, light yellow; sweet, aromatic. tumn Illinois. Downton Pippin. Small, roundish oblate, yellow; rich, sub-acid. Autumn. Eng- lish. Drap d’Or, p. 200. Duchess of Oldenburgh, p. 200. Duckett, p. 200. Dutch Codlin. Large, roundish oblong, irregular, yellow ; sub-acid—cooking. Au- gust to September. Dutch Mignonne, p. 21s. Dyer, p. 200. roundish conic, Early winter. See Hawley. Rather large, oblong, Au- See Irish Peach. See Early Har- Early Crofton. Early French Reinette. vest. Eariy Harvest, p. 195. Early Joe, p. 190. Early Long Stem. greenish yellow; sub-acid, aromatic. gust. Early May. See White Juneating. Early Pennock, p. 191. Early Red Juneating. See Early Red Mar- garet. 4 Early Red Margaret, p. 191. Early Spice. See Early Long Stem. Early Strawberry, p. 191. Early Summer Pearmain. Summer Pearmain. Early Summer Pippin. See Drap d’Or. Early Sweet. Medium, roundish, oblique, yellow ; tender, sweet, very good. July and August. Ohio. Early Sweet Bough, p. 190. Small, oblong conic, Au- See American 459 Easter Pippin. Medium, green ; firm, dry, sub-acid, good. Keeps two years. Edgerly Sweet. See Bailey’s Sweet. Edwards. See Nickajack. Egg-Top. Medium, oblong oval, striped, handsome ; sub-acid, of moderate quality. Autumn. Eighteen Ounce. See Twenty Ounce. Ellis. Small, roundish, greenish yellow ; firm, pleasant—long keeper. Conn. Elton Pippin. See Downton Pippin. Emperor Alexander. See Alexander. Enfield Pearmain. Rather small, round, deep red; mild, rich. Early winter. English Codlin. Rather large, oblong conic, yellow, sub-acid—cooking. Summer and Autumn. English Golden Pippin. Small, roundish, yellow; flesh yellow, with a rich, sub-acid flavor. Winter. English. English Nonsuch. See Nonsuch. English Red Streak. See Red Streak. English Russet, p. 226. English Sweeting. See Ramsdell’s Sweeting. English Vandervere. See Smokehouse. Episcopal. See Fall Pippin. Epsis Sweet. See Danvers Sweet. Epsy. Small, long conic, deep red; sweet, rich, handsome—produétive. Early win- ter. Vt. Equineteley, p. 226. Ernst’s Pippin, p. 200. Esopus Spitzenburgh, p. 222. Esten, p. 201. Excel. Large, oblate, ribbed, red on yel- low; rich, sub-acid. Winter. Conn. Eve. See Early Red Margaret. Evening Party, p. 1g. Ewalt.. Medium, flattened, greenish yellow, and a red cheek; tender, pleasant, per- fumed, very good. April. Pa. Eustis, p. 215. Exquisite. Below medium, oblate, striped; juicy, rich, pleasant. Autumn. Illinois. Fairbanks. Medium, oblate conic, striped ; rich. Autumn. Maine. Fall Bough. See Autumn Bough. Fall or Summer Cheese. Resembles Win- ter Cheese, but earlier. Va. Fall Harvey, p. 207. Fall Jenneting. Rather large, oblate, green- ish yellow: sub-acid, pleasant—cooking. November. A great bearer. Fall Orange, p. 207. 460 Fall Pearmain. Medium, roundish conic, striped ; rich sub-acid. Autumn. Ct. Fall Pippin, p. 207. Fall Queen; or, Fall Queen of Ky, p. 215. Fall Seek-no-further, p. 201. Fall Wine, p. 201. Fallawater, p. 226. Fameuse, p. 201. Farley’s Red. Oblong oval, striped; firm, pleasant. Winter. Ky. Father Abraham. Small, flat, red; flesh white, pleasant. Fay’s Russet. Rather small, conic, yellow russet and red; flesh white, pleasant, sub-acid. Spring. Vt. Fenley. Large, oblate, irregular, yellowish white; very good. September. Ky. Fenouillet Gris. Small, roundish, yellow and russet; firm, rich, perfumed. Winter. Foreign. Fenouillet Rouge. Small, roundish, rough, brownish red; firm. Autumn. Foreign. Ferdinand. Large, oblate, irregular, green- ish yellow. Winter. S. C. Ferris. See L. I. Seek-no-further. Fisk’s Seedling. Medium, oblate, oblique, deep red; flesh greenish white, tender, rich. Autumn. N. H. Flat Pippin. See Pittsburgh Pippin. Fleiner. Medium, oblong, yellow ; sub-acid, of moderate quality. A great bearer. Autumn. Foreign. Flower of Kent. Large, roundish conic, red and yellow, sub-acid—cooking. Late autumn. English. Flushing Seek-no-further. Seek-no-further. Flushing Spitzenburgh, p. 215. Food Apple. Large, roundish, yellow ; rich, rather acid. Autumn. N. Y. Formosa Pippin. See Ribston Pippin. Fort Miami. Medium or large, roundish oblong, ribbed; brownish and russeted ; sub-acid, spicy. Winter. Ohio. Little known. Foster, p. 189. Foundling, p. 191. Franklin Golden Pippin. regular, deep yellow; Autumn. French Pippin. Rather large, oblate, some- times oblique, yellow; tender, rich, sub- acid, very good. Late autumn. N. J. The slender branches of the Newark Pip- pin distinguish it from this variety. See Green Medium, oval, rich, aromatic. Keeps well. Va. and Ky. Descriptive List and Index—Apples. French’s Sweet. Large, round ovate, green- ish yellow; firm, perfumed, very good. Late autumn. Mass. Fronclin. Medium, round, bright red; rather acid. Great bearer. Pa. Fulton, p. 226. Gabriel, p. 202. Garden Apple. See Beefsteak. Garden Royal, p. 192. Garden Sweet. Medium, oblong, yellow; juicy, tender, sweet, good. September, October. Hardy and productive. Garretson’s Early, p. 195. Gate. See Belmont. Giles. Medium, conic, dark red. Ct. Gillett’s Seedling. See Rome Beauty. Gilpin, p. 214. Gipson’s Kentucky Seedling. Rather small, round ovate, dark red and greenish yel- low ; sub-acid—produ¢tive. Long keeper. Ky. Gloria Mundi. See Monstrous Pippin. Glory of York. See Ribston Pippin. Gloucester Cheese. See Fall Cheese. Gloucester Pearmain. See Clarke’s Pear- main. Gloucester White. late; yellow, rich, aromatic. Va. Goble Russet. reddened ; dry, sweet. Golden Ball, p. 226. Golden Goss. Round oblate, ribbed, yel- low ; good. Golden Harvey. Medium, roundish ob- Autumn. Medium, oblong, russets Autumn. Small, roundish, rough, russety orange; rich, sub-acid. Winter. English. Golden Pippin. See English Golden Pip- pin. Golden Pippin of Westchester Co., p. 226. Golden Pearmain. See Clarke’s Pearmain. Golden Reinette. Small, roundish, regular, yellow and orange striped; rich, mild sub-acid. Late autumn. English. Golden Russet of New York, p. 227. Golden Spice. See Dyer. Golden Sweet, p. 189. Grandfather. Large, roundish, oblate conic, striped and whitish; pleasant, sub-acid. Autumn. Granniwinkle. Medium, roundish oblong, red ; sweet—for cider only. Autumn. N. J, Granny Earl. Small, roundish oval, green- ish, striped. Early winter. Descriptive List and Index—Apples. Grand Sachem. See Black Detroit. ° Granite Beauty, p. 215. Grape Vine. See Camak’s Sweet. Gravenstein, p. 202. Greasy Pippin. See Lowell. Green Cheese. See Winter Cheese. Green’s Choice. Medium, roundish conic, striped; nearly sweet. Late summer. Pa. Green Domine. Medium, oblate, dull red; firm, pleasant. Early winter. Greenskin. Medium, oblate, greenish yel- low ; tender, rich. Early winter. Southern and Western. Green Mountain Pippin, of Ga. ginia Greening. Green Newtown Pippin, p. 228. Green Seek-no-further, p. 227. Green Sweet, p. 211. Green Winter Pippin. See Newtown Pip- See Vir- pin. Green Vandevere. See Vandevere. Gregson. See Catline. Grey Apple. See Pomme Grise. Greyhouse (Hoop, of S. W.). Medium, roundish, dull red; firm, dry—for cider. Winter. Grey Pippin. See Buel’s Favorite. Grey Vandevere. See Vandevere. Grimes’ Golden Pippin, p. 227. Grindstone. See American Pippin. Groton. See Foundling. Gully. Rather small, white with a blush. Pa. Hague Pippin. Large, conical, striped deep red, handsome. January. West- ern. Hain. Large, roundish oblong, striped; sweet, aromatic. Winter. Berks cwo., Pa. Hall, p. 21s. Hall’s Red. See Hall. Hallum. See Allum. Harmony. See Early Pennock. Harnish. Medium, oblong oval, dark red; compact, rather dry, sweet. Autumn. Pa. Harrigan. See Milam. Harris. Large, oblate, yellow ; coarse, pleasant, sub-acid. Early autumn. For cooking. N.C. Harrison. Medium, roundish oblong, yel- low, dry, tough, rich—for cider. N. J. Hartford Sweeting, p 209. 461 Haskell Sweet, p. 198. Hawley, p. 207. Hawthornden. Rather large, oblate, regu- lar, pale yellow; pleasant, sub-acid—for cooking. Great bearer. Autumn. Hay’s Winter. See Wine. Heart’s Pippin. Medium, roundish, yellow, tender, acid—cooking. November. Hector. Large, oblong conic, striped ; plea- sant, very good. Winter. Pa. Heicke’s Winter Sweet. See London Sweet. Helen’s Favorite. Medium, roundish, dark red ; flesh white, good. Winter. Ohio. Henrick Sweet. Medium, conic oblate, red ; sweet, not rich. Winter. Henry. Large, oblong conic, yellow; rich, pleasant. Late autumn. Vt. Henwood Seedling. Large, oblong oval, greenish yellow; good. January. West- ern. Hepler. Medium, oblate conic, Jight yellow shaded dull red; not rich or juicy, sub- acid. Winter. Pa. Herefordshire Pearmain, p. 216. Herman. Medium, oblong conic, striped ; flesh greenish, sub-acid, very good. Win- ter. Pa. Hess, p. 216. Hewitt’s Sweet. Large, oblate, yellow and red; sweet. Autumn. Higby’s Sweet, p. 211. Highlander. Medium, oblate, slightly conic, green, striped with red; pleasant. Au- tumn. Vt. Hightop Sweet, p. 189. Hill’s Favorite. Medium, roundish, red; compact, sub-acid, aromatic. Autumn. Mass. Hilton. Large, roundish, yellowish green ; sub-acid—cooking. Autumn. N. Y. Hinckman. See Newark King. Hoary Morning. Large, oblate conic, striped ; sub-acid—cooking. Autumn. English. Hockett’s Sweet, p. 209. Hocking, p. 192. Hog Island Sweet. red; sweet, rich, very good. Productive. N. Y. Holden Pippin. See Fall Orange. Holladay’s Seedling. Medium, oblate, yel- low ; rich, aromatic. Winter. Va. Holland’s Red Winter. See Winesap. Holland Pippin, p. 206. Hollow Core Pippin See Ortley. Mediun, oblate, fine Autumn. 462 Descriptive List Hollow Crown, p. 216. Holman. Large, roundish conic, splashed red, sub-acid, good. Early winter. N.C. Homony. Large, ovate conic, striped ; sub- acid, rich, aromatic. July. Ky. Honey Greening, p. 211. Hooker. Medium, conic, striped; flesh greenish ; sub-acid. December. Conn. Large, roundish, rich crimson large whitish dots; brisk acid. SG Hoover. with Early winter. Horse, p, 195. Horse Block. See Manomet Sweet. Housom’s Red. Large, oblong, striped ; tender, aromatic, very good. October to February. Pa. Howe’s Russet. Closely resembles Roxbury Russet. Mass. Hubbardston Nonsuch, p. 216. Hubbardston Pippin. Large, roundish, variable, striped ; crisp, pleasant, sub-acid. Winter. N. H. Hughes, p. 227. Hunge, p. 206. Hunter. Medium, roundish conic, striped bright red ; flesh white. October. Pa. Hunt’s Russet. Small, conic, russet and dull red ; fine, sub-acid. Winter. Mass. Hurlbut, p. 202. Hyde’s Sweet. See Wood’s Sweet. Indian Queen. See Early Pennock. Indiana Favorite, p. 217. Indiana Jannetting. See Rawles’ Janet. lola, p. 217. Irish Peach Apple. Medium, roundish, striped, brownish red; flavor tolerable. August. Jabe. Medium, flattened, yellow, with a red cheek; tender, juicy, melting, rich. Hardy and productive. September to November. Jabez Sweet. Medium, roundish, dull red ; sweet. Winter. Conn. Jackson. Medium, roundish, greenish yel- low; aromatic, very good. Winter. Pa. Jackson Red. See Nickajack. James River. See Limber Twig. Jefferson. Rather large, roundish conic, splashed dull red; sub-acid, very good. Good keeper. Ky. Jefferson County, p. 202. Jeffries, p. 202. Jeniton. See Rawle’s Janet. and Index—Apples. Jenkins. Small, roundish ovate, red with white dots; pleasant, aromatic, very good. Winter. Pa. Jennette. See Rawle’s Janet. Jenny’s Seedling. See Hall. Jersey Black. Medium, roundish, regular, dark red, nearly sweet, good ; tree vigor- ous, very productive. Valuable for mar- ket. Western. Jersey Greening. See Rhode Island Green- ing. Jersey Pippin. Medium, oblong conic, striped; sub-acid, good. December. Foreign. Jersey Sweeting, p. 197. Jewett’s Best. Large, roundish or oblate, deep red; flesh yellow, juicy, rich sub- acid. Early winter. Vt. Jewett’s Red, p. 203. Joe Berry. See Newtown Spitzenburgh. John’s Sweet, Medium, oblong or conic, striped red on whitish yellow : sweet, of a peculiar flavor. Winter. N. H. Johnson. Rather large, roundish conic, striped; tender, sweet, becoming mealy, Late summer. Conn. Johnson’s Fine Winter. York: Jonathan, p. 217. Jones Pippin. See Fall Orange. Juicy Bite. See Better than Good. Julian, p. 192. See Imperial Julin. See Julian. July Pippin. See Early Harvest. Junalieska. Large, roundish conic, yellow ; flesh yellow, sub-acid. Winter. N.C. Kaign’s Spitzenburgh. Large, oblong approaching ovate, red; coarse, crisp, sub-acid. Early winter. Kane, p. 203. Kaiser, p. 217. Keim. Rather small, oblong oval, yellow, sub-acid, aromatic, delicate, very good. Winter. Pa. Keister. Small, roundish conic, striped ; pleasant, very good. October. Pa. Kelly’s Sweet. See Moore’s Sweet. Kelly White. See Belmont. Kelsey. Medium, roundish o late, green- ish yellow; flesh greenish white, tender, pleasant, aromatic, very good. March. Pa. Kenrick’s Autumn. Large, roundish, striped; sprightly sub-acid. September. Descriptive List and [ndex ’ Kentish Fill Basket. Very large, roundish, yellow, slightly streaked ; sub-acid—cook- ing. October, January. English. Kerry Pippin. Medium, oval, yellow ; crisp, rich. Autumn. Irish. Keswick Codlin, p. 206. Ketchum’s Favorite. Medium, oval conic, yellow with a blush ; mild, rich, very good. Autumn. Vt. Kilham Hill. Rather large, roundish, striped; good at first, becoming mealy and worthless. September. Mass. King of Tompkins Co., p. 217. King of the Pippins. Medium, roundish oblate, striped; rather poor. English. King Philip. See Jonathan. Kingsbury Russet. See Cheeseborough Russet. Kingsley. Medium, roundish oval, striped ; sub-acid, very good. Winter and spring. Monroe co, N. Y. Kirkbridge White, p. 195. Kirk’s Lord Nelson Rather large. roundish, - striped ; quality moderate. Astumn Eng- lish. , Klaprcth. p 192. Knight's Golden Pippin. See Downton Pippin. Kohl. Small, roundish—good keeper. Ger- man. Krowser. Medium, roundish conic, striped ; flesh white, mild sub-acid. Winter. Pa. Productive and popular. Lacker, p. 217. Ladies’ Blush. Ladies’ Favorite of ‘i’enn. of Ky. Ladies’ Sweeting, p. 209. Lady Apple, p. 227. Lady Washington. See Cooper. Lake Small, ovate conic, striped; sub- acid, very good. A great bearer. Ohio. Lancaster Greening. Medium, roundish conic, greenish yellow; sub-acid —cook- ing. Good keeper. Pa, Landon. Medium, roundish, yellow and red: flesh yellowish, firm, crisp, aromatic, very good. Winter. Vt. Lane’s Red Streak. Large, roundish conic, See Gabriel, See Fall Queen yellow, with small stripes; sub-acid, good. October. Illinois. Landrum Medium, conic, deep crim- son; rather coarse, rich. Autumn. Southern. ' Late Golden Sweet. Apples. 403 Lane Sweet. Medium, oblate, sweet, aromatic. Winter. Mass. Lansingburg. Medium, roundish conic; yellow, with a handsome red cheek; flesh firm, sub-acid, moderately rich—keeps through spring. Ohio. New. Large Romanite. See Pennock. Large Striped Winter Pearmain ; or, Striped Sweet Pippin. Large, roundish, slightly oblate, striped on yellow; very mild, sub- acid, good. Octoberto January. South- ern. Large Yellow Bough See Sweet Bough. Late Baldwin. See Baldwin. Late Bough. See Autumn Sweet Bough. See Baker’s Sweet. Late Queen. Large, roundish conical, pale red on yellow; sub-acid, good. Autumn. Ohio. Late Strawberry, p. 203. Ledge Sweet. Large, roundish oblate, yel- lowish green with a blush; sweet. A good keeper. N. H. Leicester Sweet, p. 211. Leland Pippin ; or, Leland Spice, p. 203 Lemon Pippin. Medium, oval, greenish yellow ; sub-acid. English. Lewis. Medium, oblate conic, skin yellow, striped; flesh yellow, compact, rich, sub- acid. arly winter. Indiana. Liberty. Rather large, oblong conic, striped; flesh yellow; firm, mild sub-acid. Long keeper. Western. Limber Twig, p. 218. Lincoln Pippin. See Winthrop Greening. Lippincott’s Sweet. Rather large, greenish white, productive, keeps till spring, good. N. J. Little Pearmain. See Bullock’s Pippin. Locy. Roundish, variable, striped; flesh greenish, pleasant. Early winter. London Sweet, p. 211. Long Island Seek-no-further, p. 203. Long John; or, Red, or Long Pearmain. Believed to be Kaign’s Spitzenburgh. {Another Long John is green, has a dry flesh, and is a great keeper ] Long Stem of Pa., p. 213. Long Stem Sweet. See Baker’s Sweet. Long Stemmed Sweet. Rather smal, roundish, yellow; juicy, melting, swect. Vigorous and produttive. Loudon Pippin, p. 227. Lowell, p. 206. Lyman’s Large Summer, p. 199. yellow ; 464 Lyman’s Pumpkin Sweet, p. 198. Lyscom, p. 203. Mackie’s Clyde Beauty. See Clyde Beauty. Macomber. Medium, oblate, ribbed, striped; flesh white, tender, sub-acid. Early winter. Maine. Magnum. See Carter. Magnum Bonum. See Bonum. Magnolia, p. 203. Maiden’s Blush, p. 207. Maiden’s Favorite. Rather small, oblong, whitish yellow and crimson; pleasant, very delicate. Winter. N. Y. Major. Large, roundish, red; flesh yellow- ish, crisp, pleasant, rich. Pa. Male Carle; or, Charles Apple. Medium, regular, smooth yellow with a fine chee-, handsome ; not rich, pleasant. Autumn. Succeeds South. Foreign. Mamma Beam. See Belmont. Mangum, p. 204. Manks Codling. Medium, roundish ob- long, yellow—cooking. August. English, Manomet Sweet, p. 189. Mansfield Russet. Small, oblong conic, cinnamon russet; rich, aromatic. Good keeper. Mass. Good bearer. Maria Bush. Large, round oblate, striped ; flesh white, tender, sub-acid. Autumn. Pa. Marks. Medium, roundish conic, light yel- low; flesh whitish, fine, perfumed, very good. Winter. Pa. Marshall. Rather large, roundish, green— market. April to July. Vigorous and productive Marston’s Red Winter, p. 218. Martin. See McLellan. Masten’s Seedling. Medium, round ovate, greenish yellow, mild, pleasant sub-acid, agreeable. Dutchess co. N.Y. Winter. New. Maverack’s Sweet, p. 209. Maxfield. See Mangum. May; or, May Apple. A southern name of White Juneating. or nearly resembling it. {Another May Apple at the South is me- dium, roundish conical, striped—both ripen there early in summer. Another May Ap- ple at the West is a light red, coarse, long keeping variety, of little value.] McAfee’s Nonsuch. Large, roundish oblate, striped ; pleasant, sub-acid. Early winter. Ky. ‘Merritt’s Sweet. Descriptive List and Index—Apples. McHenry. Resembles American Summer Pearmain—keeps till winter. Growth free. McKinley. Large, showy, good. Mo. McLellan, p. 218. Meach. Large, roundish, striped, light red ; rich, mild sub-acid, aromatic. Autuinn. Vt. Meigs. See Red Winter Pearmain. Melon, p. 204. Melt-in-the-mouth, p. 204. Melvill Sweet. Medium, roundish, striped pale red; rich December Mass. Menagere. Very large, flat, pale yellow— cooking. German. Medium, oblate, yellow, very sweet—good bearer. August and September. : Methodist. Medium, oblong oval, greenish, striped ; mild sub-acid, not rich. Novem- ber. Conn. Mexico, p. 204. Michael Henry Pippin, p. 227. Mifflin King. Small, oblong oval, dull red ; very good. Autumn. Pa. Milam, p. 218. Millcreek. See Smokehouse. Millcreek Vandevere. house. Miller Apple. sub-acid, rich. Miller’s Best Sort. Minister, p. 218. See Smoke- Large, ovate, striped ; mild Autumn. N. Y. See Progress. Minkier. Medium, conic, red, acid. good, long keeper. Ill. New. Molasses. See Priest’s Sweet. Monarch. Medium, roundish oblate, striped, sub-acid. Autumn. Monk’s Favorite, p. 219. Monmouth Pippin, p, 227. Monstrous Pippin, p. 228. Montreal. See St. Lawrence. Moore’s Sweeting. Medium, oblate, deep red; sweet, dry—good keeper. Moose; or, Mouse. Large, roundish ob- long, greenish ; flesh ye.low, fine grained, light, delicate. N. Y. Morrison’s Red. Medium, conic, light yellow and red; mild. pleasant. Winter. Mass. Moses Wood. Medium, roundish, yellow and red ; tender, juicy, pleasant, sub-acid September. Vigorous, productive. Mother, p. 218, Mountain Pippin. See Fallawater. Descriptive List and Index—Afpples. Munson Sweeting, p. 198. Murphy; or, Murphy’s Red. Large, roundish oblong, striped ; tender, agree- able. Early winter. Mass. Murray. Medium, oblong conic, rich orange yellow ; brisk, sub-acid. Winter. Southern. Musk Melon. See Toccoa. Musk Spice. Small, roundish oblate, red and yellow ; sub-acid, very good. Od¢to- ber. Myers’ Nonpareil, p. 204. Mygatt’s Bergamot. See Dyer. Ne Plus Ultra of Ga. See Equinetely. Nequassa. Large, oblate, striped; flesh white, very sweet. December. NeG Neverfail. See Rawles’ Jannet. Neversink. Large, roundish, red on yellow ; very good—pineapple flavor. Winter. Pa. Newark King, p. 219. Newark Pippin, p. 228. Newark Sweeting. See Campfield. New Jersey Red Streak. See Early Pen- nock. Newtown Greening. See Golden Pippin of Westchester co. Newtown Pippin, p. 228. Newtown Pippin of Sanders. Large, round- ish conic, ribbed, light yellow, marbled ; firm, crisp, sub-acid. Ky. Newtown Spitzenburgh. p. 219. New York Greening. See Golden Pippin of Westchester co. New York Spice. See Leland Spice. New York Vandevere, p. 219. Nickajack, p. 219. Nodhead. See Jewett’s Fine Red. Nonpareille ; or, Old Nonpareil. Rather small, roundish ovate, greenish yellow; rich, acid. December. English—of little value here. Nonsuch. Medium, oblate, regular, striped light red ; soft, sub-acid. English. Norfolk Beaufin. Large, oblate, dull red; flesh firm, poor—cooking. Good keeper. English. Northern Golden Sweet. Sweet. Northern Spy, p. 219. Northern Sweet. Medium, roundish conic, yellow; sweet, rich, very good. Autumn. Vermont. Norton’s Melon. See Northem See Melon. 465 Oconee Greening. Very large, roundish oblate, yellow; lively sub-acid, aromatic, very good. Resembles Disharoon. Win- ter... ‘Ga. Oglesby. Medium, oblate, yellow; crisp, sub-acid, good. Va. Ohio Favorite. See Ortley. Ohio Nonpareil. See Myers’ Nonpareil. Ohio Pippin. See Ernst’s Pippin. Ohio Red Streak. Medium, oblate, striped ; compact, rich, sub-acid. Winter. Ohio. Ohio Wine. See Fall Wine. Old English Codlin. Rather large, oblong conic, yellow; sub-acid—cooking. Sum- mer and autumn. English. Oldfield. Medium, oblate conic, yellow; mild sub-acid, pleasant. Winter. Conn. Old Nonsuch. See Red Canada. Old Town Crab; or Spice Apple of Va. Rather small, greenish yellow; crisp, sweet, pleasant, aromatic. Winter. Old Town Pippin. See Hubbardston Nonsuch. Orange. See Lowell. Orange Sweet. See Munson’s Sweet. Orndorf, p. 204. Orne’s Early. Rather large, pale yellow. September. Foreign. Ortley, p. 229. Osborn’s Sweet. sweet. October. Osceola, p. 219. Osgood’s Favorite. See Lyscom. Oslin. Rather small, oblate, yellow; firm, rich, aromatic. August. Scotch. Overman’s Sweet. Medium, conic, striped, sweet, very good—baking. Oé¢tober. IIl. Ox Apple. See Monstrous Pippin. Ox Eye. See N. Y. Vandevere. Large, roundish, yellow ; Western. Paradise Winter Sweet, p. 212. Patterson Sweet. See Bailey’s Sweet. Pawpaw. Medium, striped; mild, sub-acid. Mich. 3 Peach Pond Sweet. Medium, oblate, striped light red; tender, sweet, agreeable. Au- tumn. N. Y. Peck’s Pleasant, p. 229. Pennock’s Red Winter. Large, roundish, slightly oblong, deep dull red; rather coarse, mild, pleasant. Affected with bit- ter rot. Good keeper. Pa. Pennsylvania Vandevere. See Vandevere. People’s Choice. Medium, oblate, bright red; brisk sub-acid. Winter. Pa. 20* 466 Descriptive List See Newtown Pippin. See Autumn Sweet Petersburgh Pippin. Philadelphia Sweet. Bough. Philippi. Large, oblate conical, greenish yellow; tender, fragrant, very good. January. Pa. Phillips’ Sweeting, p. 210. Pickman Pippin. Medium, roundish oblate, yellow ; acid—cooking. Winter. Mass. Pine Apple Russet. Medium, conic, whi- tish yellow; sub-acid—of little value. Autumn. Pink Sweeting. red; rich, pleasant, sweet. September, October. Pa. Pittsburgh Pippin, p. 229. Pittstown. Rather large, roundish, slightly oblong, light yellow, with a brown blush ; tender, mild, sub-acid, good. October. Pittstown, N. Y. Polhemus of Long Island. Sweet. Polly Bright. with a red cheek: tender, pleasant. tember, October. Va. and West. Pomme de Neige. See Fameuse. Pomme Grise, p. 229. Pomme Royal. See Dyer. Pomme Water. See Dyer. Porter, p. 207. Potter's Sweet. Poughkeepsie Russet. set. Pound Royal, p. 229. Pound Sweet. See Lyman’s Pumpkin Sweet. Pownal Spitzenburgh. Rather large,oblate, slightly conic, striped: sub-acid. Win- ter. Pres. Ewing. Medium, roundish, striped ; firm, agreeable, sub-acid. Winter. Ky. Pride of September. See September. Priestley. Medium, roundish oblong. striped dull red; spicy, good. Winter. Pa. Priest’s Sweet. Small, greenish and bright Great bearer. See Moore’s Oblong conic, light yellow, Sep- See Leicester Sweet. See English Rus- Medium, roundish conic, striped dull red ; tender, pleasant. Good keeper. Mass. Primate, p. 196. Princely. Rather large, roundish oblate, striped ; sub-acid, fine. Autumn. N. J. and Pa. Prince’s Harvest. Prior’s Red, p. 219. Progress, p. 229. See Early Harvest. and Index—Apples. Prolific Sweet. Roundish conic, green; pleasant, sweet, spicy. Great bearer. December. Conn. Pumpkin Russet, p. 198. Pumpkin Sweet. See Lyman’s Pumpkin Sweet. Putman Harvey. Medium, roundish oblate, pale green; tender, sub-acid, agreeable. August and September. Putnam Russet. See Roxbury Russet. roundish oblate, No- Quince. Rather large, yellow: mild, sub-acid, aromatic. vember. Ragan, p. 220. Rambo, p. 204. Rambour d’ Eté; or, Summer Rambour. Medium, flat, striped, sub-acid. Septem- ber. French. Ramsdell’s Sweeting, p. 210. Randel’s Best. Medium, roundish, striped ; sweet. December. Rawles’ Jannet, p. 220. Ray Apple. See Munson’s Sweet. Rebecca. Large, roundish oblate, whitish yellow and crimson; ender, pleasant, spicy. August, September. Del. Red Astrachan, p. 196. Red Bellflower. Large, oblong conic, striped ; mild, sub-acid, becoming mealy. Worthless. French. Red Calville; or, Red Winter Calville. Medium, roundish conic, ribbed, red; mild, sub-acid. Winter. Foreign. Red Canada, p. 220. Red Cat-head. Large, roundish conic, yel- low, shaded red ; brisk, pleasant. Autumn. Va. Red Cheek. See Fall Orange. Red Cheek Pippin. See Monmouth Pip- pin. Red Detroit, p. 215. Red Doctor. See Doétor. Red Gilliflower. See Cornish Gilliflower. Red Hazel. See Berry. Red Ingestrie. Small, ovate, yellow and red ; firm, rich. Autumn. English. Of little value here. Red June. See Carolina Red June. Red Pearmain. See Kaign’s Spitzen- burgh. Red Pumpkin Sweet. See Ramsdell’s Sweet. Red Quarrenden. See Devonshire Quar- renden. Descriptive List and Index—Apples. Red Republican. Large, roundish oblate, striped ; coarse, sub-acid. Autumn. Pa. Red Kusset, p. 229. Red Seek-no-further. See Keiser. Red Spitzenburgh. See Kaign’s ditto. Red Streak. Medium, roundish, streaked ; rich, firm, dry—for cider. English. Red Stripe. Rather large, oblong, conical, striped; mild sub-acid, very good. Late summer. Ind. Red Sweet. Medium, roundish oval, striped ; tender, sweet, very good. De- cember. Ohio. Red Vandevere. See Vandevere. Red Winter Pearmain, p. 221. Republican Pippin, p. 204. Rhode Island Greening, p. 229. Ribston Pippin, p. 205. Richards’ Graft, p. 205. Richfield Nonsuch. See Red Canada. Richmond, p. 108. Ridge Pippin. Large, roundish conic, yel- low; mild, aromatic. Spring. Riest. Large, roundish, yellow; pleasant, very good. August. Pa. Ritter. Medium, roundish oblong, striped, good. Autumn. Pa. River. Rather large, oblong ovate, striped ; coarse, pleasant, sub-acid. Autumn. Mass. Roadstown Pippin. Large, oblate, greenish yellow; sprightly sub-acid—market and cooking. N. J. Roberson’s White, p. 208. Robey’s Seedling, p. 221. Rockingham Red. See Allum. Rock Apple. Large, roundish, striped ; sub-acid, very good. Autumn. N. H. Rock Sweet. Rather small. roundish, oblate conic, striped ; sweet, rich September. Mass. Mediun, oblate, yellow, Win- Rockport Sweet. with a red cheek ; sweet, aromatic. ter. Mass. Romanite. See Carthouse. Roman Stem, p. 230. Rome Beauty, p. 221. Roseau. Large, irregular, dark red ; of little value. Foreign. Ross Nonpareil. set; rich sub-acid, aromatic. Irish. Of little value. Roxbury Russet, p. 230. Royal Pearmain. See Herefordshire Pear- main. Small. roundish, thin rus- October. 467 Royal Pippin. See Carter. Rum Apple. Medium, oblate, yellow, shaded crimson; sub-acid. Winter. N. H. Runnels. Medium, green, rough; flesh firm, very good. Late keeper—market. Russet Pearmain, p. 222. Rymer. Large, oblate conic, yellow, shaded crimson ; sub-acid. December. Foreign. Sailly Autumn. Medium, oblate conic, greenish yellow, with a reddish cheek ; tender, mich, aromatic. September. N.Y Sapson. Small, roundish ovate, dark red— resembles Sops of Wine. but is smaller, firmer in flesh, and less valuable. Sassafras Sweet. See Haskell’s ditto. Scarlet Nonpareil. Medium, roundish conic, striped; sub-acid. November. English. Scarlet Pearmain. Medium, ovate conic, crimson; flesh white, good. Autumn. English. Scarlet Perfume. See Cole. Schoonmaker. Large, roundish oblate, greenish yellow; brisk sub-acid, good. Winter. Scollop Gilliflower. Rather large, roundish conic, much ribbed, striped; firm. De- cember. Ohio. Seager. Large, roundish conic, red striped ; good. Seago. Seek-no-further. field do. Seever’s Red Streak. Medium, roundish, striped; sub-acid. Autumn. Ohio. Selma. Rather large, roundish oblate, yel- low, russet, and dull red; mild sub-acid, See Mangum. See Green do., and West- good. December. Ohio. September. Large, roundish, yellow; agreeable, sub-acid. October. Pa. Shaker’s Yellow. See Early Pennock. Sharpe’s Early. See Summer Queen. Sharp’s Spice. See Fall Wine. Sheep Nose. See Bullock's Pippin. Sheppard’s Sweet. Medium, ovate, ribbed, striped; sweet, pleasant. Autumn. Conn. Shiawasse Beauty, p. 205. Shippen’s Russet. Large, roundish oblate ; spongy, acid. Winter. Shirley. See Foundling. Shockley, p. 222. Siberian Crab, p. 208. 468 Sinclair’s Yellow. or flat, fine orange ; rich sub-acid. Sine qua Non, p. 196. Slingerland Pippin. Rather large, conic oblate, yellow, shaded red; rich sub-acid. Early winter. N. Y. Smalley ; or, Spice. Medium, oblate conic, yellow ; brisk, aromatic. Autumn. Conn. Smith’s Cider, p. 222. Smithfield Spice. See Dyer. Smokehouse, p. 205. Snow. See Fameuse. Soi Carter. See Equinetely. Somerset. Large, roundish, yellowand red ; tender, juicy, sub-acid. September. Sops of Wine, p. 193. Sour Bough. See Summer Pippin. Spencer Sweeting. See Hartford Sweeting. Spice Apple of Virginia. See Old Town Crab. Spice Russet. Small, round oblate, yellow russet ; aromatic, good. Winter. Spice Sweeting ; or, Berry Bough. Medium, oblate, smooth, pale yellow; sweet, aro- matic, often knotty. August. Sponge. Large, roundish, striped red on light green; rather acid. December. Sprague. Rather small, oblong ovate, yel- low; sub-acid, Od¢tober. Springport Pippin. Medium, roundish, yel- lowish green; sub-acid, very good. Win- ter. Cayuga co., N. Y. St. Lawrence, p. 205. Stanard. Large, roundish, yellow and red ; rather coarse, sub-acid. December. Erie CONEY, Stansill. Rather large, oblate, striped ; sub-acid. January. Early bearer. N.C. Steele’s Red Winter. See Baldwin. Steel’s Sweet. Medium, round, ribbed ; yellow. Winter. Conn. Stehly. Large, oblate conic, striped ; mild sub-acid. Winter. Pa. Sterling Beauty. See American Beauty. Stillman’s Early. Small, roundish conic, vellow ; tender, pleasant, sub-acid. July and August. Oneida co, N. Y. Straat. See Stroat. Strawberry. See Late Strawberry. Striped Ashmore. See Ashmore. Striped Belle Fleur. See Red Bellflower. Striped Pearmain. Rather large, roundish, striped; sub-acid. Winter. Ky. Stroat. Medium, roundish ovate, yellowish green; rich, very good. Autumn. N.Y. Rather small, roundish Sturmer Pippin, Descriptive List and Index—Apples. Small, oblate, yellow and red ; rich. sub-acid. Winter. Ky. Sudlow’s Fall Pippin. See Franklin Gol- den Pippin. Sugar Loaf Pippin. Medium, oblong conic, smooth, whitish yellow; sub-acid. poor. Summer. English. Sugar Sweet. Large, conic, ribbed, yellow, shaded red; rich, very sweet. Winter. Mass. Summer Bellflower. Medium, ovate, yellow; flesh white, rich, sub-acid, very good. August. Dutchess co., N. Y. Summer Golden Pippin. Small, ovate. yel- low; rich. August. English. Summer Hagloe, p. 193. Summer Horse. See Horse. Summer Pearmain. See Autumn Pear- main. Summer Pippin, p. 197. Summer Queen, p. 193. Summer Rambo. A corruption of Summer Rambour. Summer Rambour. See Rambour d’Eté. Summer Rose, p. 193. Summer Sweet of Ohio. Sweeting. Summer Sweet Paradise, p 198. Summerour. See Nickajack. Superb Sweet. Large, roundish, yellow and red; tender, rich, sweet. Autumn, Mass. Surprise. Small, roundish, yellow; flesh red. Of little value. Sutton Beauty. Rather large, roundish, yellow and crimson ; sprightly sub-acid. December. Mass. Swaar, p. 230 Sweet Baldwin. red; firm, sweet—of little value. ber. Sweet Bough, p. 190. Sweet Fall Pippin. Large, oblate, greenish yellow ; sweet, rich. October, November. Naw: Sweet Golden Swaar. Sweet Golden Russet. Rather large, conic- al- yellow, russeted; rich, sweet. Sep- tember, October. Hardy—productive. Sweet Harvest. See Sweet Bough. Sweet Harvey. See Sweet Vandevere. Sweet June of Illinois. See High Top Sweeting. Sweet Nonsuch. See Sweet Romanite. See High Top Medium, roundish, deep Novem- Pippin. See Autumnal Descriptive List and Index—Apples. Sweet Pearmain. See Kenrick Sweet. Sweet Pippin. See Hog Island Sweet ; also Moore’s Sweet. Sweet Rambo. Medium, roundish-oblate, yellow, shaded red with large dots; tender, juicy, rich, aromatic. Lateautumn. Pa. Sweet Red Streak. See Sweet Vandevere. Sweet Romanite, p. 210. ‘Sweet Russet. See Pumpkin Sweet. Sweet and Sour. Large, oblate, ribbed, with green ribs of acid flesh, and whitish spaces between of nearly flavorless, sweet- ish flesh. Sweet Swaar. See Autumnal Swaar. Sweet Vandevere, p. 210. Sweet Wine. See Fall Wine. Sweet Wine Sap. Medium, oblate, splashed deep crimson; tender, juicy, sweet, rich. November. Pa. Swiss, or Switzer Apple. Pippin. See Pittsburgh Tallman Sweeting, p. 212. Tallow Apple. See Lowell. Tart Bough. See Early Harvest. Tetofsky. Medium, roundish or oblate conic, striped; flesh white, sprightly, agreeable. August. Succeeds at the North. Russian. Tewksbury Blush, p. 230. Tibbett’s Seedling. Large, conic, whitish ; sub-acid, pleasant. Mich. Tift Sweeting, p. 198. Tinmouth; or, Teignmouth. Rather large, oblate, whitish yellow, shaded red; mild sub-acid. Early winter. Vt. Titus Pippin. Large, oblong conic, light yellow, not high flavored. November. Toccoa. Rather large, conic, irregular striped; with a rich Spitzenburgh flavor. August. Ga. Tompkins. See Dyer. Townsend. See Hocking. Trenton Early, p. 197. Trumbull Sweeting. Rather large, round oblate, yellow; sweet, good. Autumn. O. Tulpahocken. See Fallawater. Turkey Greening. Large, oblate. green, with a dull blush ; flesh greenish, sub-acid, not rich. Winter. Conn. ‘Turner’s Green. See Winter Cheese. Twenty Ounce, p. 205. Twitchell’s Sweet. Medium, conic, red and purple; flesh white, stained, sweet. plea- sant flavor. November. N. H. 469 Uncle Sam’s Best. See Fall Wine. Vandevere. (White Vandevere, Green do. ; Little Vandevere of Ind.; Vandevere of Pa.) Medium, oblate, striped ; compact ; rich, sub-acid flavor. October to January. Del. Superseded, Distinét from N. Y. Vandevere, and Vandevere Pippin. Vandevere Pippin, p. 205. Vandyne. Large, roundish, yellow; sub- acid, agreeable. October. Vaughan’s Winter. Medium, oblate oblique, whitish yellow, shaded red; agreeable. Winter. Ky. Vermont. See Walworth. Vermont Pippin. See Tinmouth. Victorieuse Reinette. Large, roundish oblong, pale yellow; pleasant, aromatic. Winter. German. Virginia Greening, p. 230. Wabash Bellflower. Large, ovate, orange red on yellow ; sub-acid, good — handsome. November. Pa. Waddel Hall. See Shockley. Wagener, p. 223. Walker’s Yellow. Large, conic, golden yel- low; rather acid. Winter. Pa. Walpole. Medium, roundish, striped, sub- acid. Late summer. Mass. Walworth. See Summer Pippin. Warfield, p. 197. Warren Pennock. See Early Pennock. Warren Pippin. See Ortley. Washington. See Sops of Wine. Washington Royal. Rather large, round oblate, yellowish green; fine flavored— keeps till July. Mass. Washington Strawberry, p. 2c€. Watson’s Dumpling. Large, roundish, red on yellowish green; sub-acid—cooking. Late autumn. English. Watson’s Favorite. Medium, roundish oblate, red on yellow; pleasant, rich, juicy, very good. Waxen of Coxe. Medium, roundish oblate, pale yellow; mild sub-acid. November. Va. Wellford’s Yellow, p. 223. Wellington Apple. See Dumelow’s Seed- ling. Wells’ Apple. See Domine. Wells’ Sweeting, p. 212. Westchester Seek-no-further. Island ditto. See Long 470 Descriptive List Western Spy, p. 231. Westfield Seek-no-further, p. 223. Weston. Medium, roundish conical, striped on light yellow ; mild, p'easant. October. Mass. Wetherell’s White Sweeting. Large, yellow ; September. N. J. Wheeler’s Sweet. Large, conical, ribbed yellow, with a red cheek ; sweet, pleasant. Oétober. Ohio. White Astrachan. Medium, roundish, very smooth; tender, delicate, rather dry. August. Russian. Of little value. White Bellflower. See Ortley. White Detroit. See Ortley. White Doctor. Large, roundish oblate, greenish yellow ; acid, not rich. Autumn. Pa: White Golden Sweet. See Baker’s Sweet. White Hawthornden. See Hawthornden. White Juneating, p. 197. White Pippin, p. 231. White Rambo, p. 231. White Seek-no-further. See Green ditto. White Spanish Reinette. p. 231. White Spice. See Dyer. White Sweeting. Medium, roundish oblate, white with a red cheek : very sweet—culi- nary. Autumn. Great bearer. Maine. White Vandevere. See Vandevere. White Winter. Small, round, light yellow, with a red cheek: juicy, mild, sub-acid, not rich. Spring. Pa. White Winter Calville. Medium, roundish conic, ribbed, yellow; coarse, pleasant. December. French. Valueless here. White Winter Pearmain, p. 232. Whitewater Sweet. Medium, round, yel- low; sweet—long keeper. Southern Ohio. Whitney’s Russet. Medium, oblate, rus- seted; flesh fine grained, rich, spicy. Winter. Canada. Williams’ Early Red. See Williams’ Favor- ite. Williams’ Favorite, p. 194. William Penn. Rather large, round oblate, greyish stripes on greenish yellow; juicy, rich, aromatic, very good. February. Pa. William Tell. See Pittsburgh Pippin. Willow Twig, p. 224. Wine, p. 224. Wine of Conn. See Twenty Ounce. Wine Sap, p. 224. and Index—Apples. Wine Strawberry. See Richards’ Graft. Wing Sweeting, p. 211. Winn's Russet. Large, dark russet, striped ; sub-acid. Good keeper. Maine. Winslow. Large, round, striped ; sub-acid. November and December. Va. Winter Cheese, p. 332. Winter Genneting. See Rawle’s Jannet. Winter Harvey. Large, roundish conic, pale yellow. Winter King. See King of Tompkins co, Winter Pearmain. See Autumn Pearmain. Winter Pippin of Geneva, p. 232. ; Winter Pippin of Vermont. See Winter Harvey. Winter Queen. Medium, conic, crimson; mild sub-acid. Early winter. Winter Queen. See Fall Queen of Ky. Winter Seek-no-further. See Fall do. Winter Sweet Paradise, p. 212. Winter Wine. See Wine. Winthrop Greening, p. 20g. Winthrop Pearmain. Large, round ovate striped ; spicy, pleasant. Autumn. Me. Wolf's Den. See Averill. Wolman’s Harvest. See Summer Rose. Wood’s Greening, p. 232. Wood’s Sweet. Large, oblate, irregular striped; tender, juicy, rich, very good. Autumn. Vt. Woodstock. See Dyer. Woodstock Pippin. See Blenheim Pippin. Woolman’s Long. See Ortley. Wormsley Pippin. Medium, greenish yellow; sharp sub-acid. tember. English. Wright Apple. Medium, roundish oblate, yellow; tender, juicy, aromatic, almost sweet. Autumn. Vt. Wyker Pippin. See Golden Reinette. roundish, Sep- Yacht. Large. roundish, striped ; sub-acid. Winter. Pa. Yellow Bellflower, p. 232. Yellow German Reinette. Reinette. Yellow Harvest. Yellow Horse, Yellow Ingestrie. valueless. Foreign. Yellow Juneating. See Early Harvest. Yellow Meadow. Large, oblate, greenish yellow ; compact, rich, very good. No- vember. Southern Yellow Newtown Pippin, p. 232. See Golden See Early Harvest. See Horse. Small, yellow ; spicy— Descriptive List and Index—A pricots. Yellow Pearmain. See Golden Pearmain. . Yopp’s Favorite. Large, roundish, green- ish yellow ; juicy, sub-acid, very pleasant. Ga. York Imperial; or, Johnson’s Fine Winter. Medium, roundish oval, ribbed, red ; aro- matic, very good. Pa. York Pippin. See Fall Pippin. York Russet. See Pumpkin Russet. Yorkshire Greening. Large, round ovate, 47i dull green, striped; acid. Winter. Eng- lish. Young’s Long Keeper. See Easter Pippin. Yost. Flat. striped ; coarse, pleasant, sub- acid. December. Pa. Zane; or, Zane Greening. Large, roundish, green; poor. Winter. Zieber. Small, yellow, striped; dry, good. APRICOTS. Abricot Blanc. See White Masculine. Abricot Commun. See Roman. Abricotier. See Red Masculine. Abricot Péche. See Peach. Alberge. See Albergier. Albergier, p. 332- Anson’s. See Moorpark. Anson’s Imperial. See Peach. Black, p. 332. Blanc. See White Masculine. Blenheim. See Shipley’s. Breda, p. 332. Briancon. A small tree or shrub, a native of the Alps. Fruit small, round, scarcely eatable. Ornamental. Brown Masculine. See Red Mascu- line. Brussels, p. 332. Burlington, p. 332- aD D’ Alexandrie. See Musch. D’Hollande. See Breda. Double Flowering. Ornamental—rare here. Dubois Early Golden. See Early Gol- den. Du Luxembourg. See Peach. Dunmore. See Breda. Early Golden, p. 332. Early Masculine. See Red Masculine. Early Orange. See Orange. Early White Masculine. See White ditto. Germine. See Roman. Hemskirke, p. 332. Lafayette, p. 333. Large Early, p. 333- Large Turkey. See Turkey. Moorpark, p. 333. Musch, p. 333- Noir. See Black. Oldaker’s Moorpark. See Moorpark. Orange, p. 333. Péche. See Peach. Péche Grosse. See Peach. Peach, p. 334. Persian. See Orange. Purple Apricot. See Black, Red Masculine, p. 334. Ringgold, p. 334. Roman, p. 334. Royal, p. 334. Royal Orange. See Orange. Royal Peach. See Peach. Royal Persian. See Orange. Shipley’s, p. 334. Shipley’s Large. See Shipley. Temple’s. See Moorpark. Texas, p. 334 Transparent. See Roman. Turkey, p. 334. 472 Violet. See Black. Walton Moorpark. See Moorpark. Descriptive List and Index—Cherries. White Apricot. See White Masculine. White Masculine, p. 335. Wurtemburg. See Peach. BLACKBERRIES. Crystal White, p. 438. Dorchester, p. 438. Kittatinny, p. 438. Newman’s Thornless, p. 438. New Rochelle, p. 438. Seacor’s Mammoth. See New chelle. Wilson’s Early, p. 438. CHERRIES. Adams Crown. Medium, roundish, pale red ; flavor pleasant. Late June. Amber Gean. Small, oval heart-shaped, pale yellow; sweet, pleasant. Great bearer. Late. American Amber. Medium, roundish heart- shaped, light amber and red; flavor moderate. American Heart, p. 367. Anne. Rather small, roundish, red; sweet, very good. Ky. Ansell’s Fine Black. See Black Heart. Apple Cherry. See Gridley. Arch Duke, p. 373. Arden’s Early White Heart. White Heart. See Early Baumann’s May. See May Bigarreau. Belle de Bevay. See Reine Hortense. Belle de Choisy, p. 374. Belle d’Orleans, p. 367. Belle de Sceaux, p 374. Belle Magnifique, p. 374. Belle Vezzouris. Rather large, light red; sub-acid. Rather late. Bigarreau. See Yellow Spanish. Bigarreau, Black. Medium, heart-shaped, black; flesh firm, rather dry. Season medium. Bigarreau Blanc. See White Bigarreau. Bigarreau, China, p. 367. Bigarreau, Couleur de Chair. See Elton. Bigarreau Gabalis. See Mezel. Bigarreau de Mai. See May Bigarreau Bigarreau, Gros Coeuret. Large, roundish heart-shaped, suture raised, becoming red- dish black ; flesh firm, flavor moderate. Bigarreau Gros Noir. See Elkhorn. Bigarreau, Large Red. Large, oblong heart-shaped, dark red; flesh firm. Sea- son medium. Bigarreau, Royal, and Bigarreau Tardif See Yellow Spanish. Black Bigarreau of Savoy. Large, heart- shaped, black; flesh purple, firm. Late. Black Caroon ; or Carone. Rather small, intermediate in character between the Mazzard and Black Heart—of little value. Black Circassian. See Black Tartarian. Black Eagle, p 364. Black Hawk, p. 364. Black Heart, p. 364. Descriptive List and Index—Cherries. Black Honey. See Black Mazzard. Black Mazzard. The wild or original type of the Heart varieties of the cherry. Small, oval, heart-shaped, black, bitter—only valuable for raising stocks. Black Russian. See Black Tartarian. Black Tartarian, p. 365. Bleeding Heart. Medium, Jong heart- shaped, dark red; flavor moderate. Late June Bloodgood’s Amber: or, Bloodgood’s Honey. See American Amber. Bowyer’s Early Heart. Medium, obtuse heart-shaped, amber and red; flavor plea- sant. Middle of June. Brandywine, p. 365. Brant, p. 365. Brenneman’s Early. See Cumberland Seed- ling. Bristol Cherry. See Black Mazzard. Burr’s Seedling, p. 367. Buttner’s Black Heart. Large, nearly black ; flesh firm, flavor moderate. German. Buttner’s October Morello. Small, acid. late—of little value. Buttner’s Yellow. Medium, roundish, clear yellow ; flesh firm, sweet, of moderate quality. Late. Carmine Stripe, p. 367. Carnation, p. 374. Caroline, p. 367- Cerisse Indulle. See Early May. Champagne, p. 367. China Bigarreau, p. 367- Cleveland, p. 367. Cluster. Quite small, round, red; two to six ina close cluster on a common stalk— * of little value, Coe’s Late Carnation, p. 374. Coe’s Transparent, p. 368. Common English. See Black Mazzard, and Black Carone. Common Red. See Pie Cherry. Conestoga, p. 365. Cumberland’s Seedling, p. 36s. Davenport’s Early. See Black Heart. Delicate, p. 368. Doétor, p. 368. Donua Maria, p. 373- Downer, p. 369. Downer’s Late Red. See Downer. Downing’s Red Cheek, p. 369. Downton, p. 369. 473 Duchesse de Palluau, p. 374. Dutch Morello. See Morello. Early Black. See Black Heart. Early May, p. 374. Early Prolific, p. 369. Early Purple Guigne, p. 365. Early Richmond, p. 375. Early White Heart, p. 369. Elizabeth. Rather large, heart-shaped, rich dark red; flesh half tender, pleasant. Late June. Ohio. Elkhorn, p. 365. Elliott’s Favorite, p. 369. Elton, p. 369. English Morello. See Morello. Favorite. Rather small. pale yellow and red; sweet. delicate. Late June. Ohio. Flemish. Rather large, oblate, red; sub- acid, not rich. Flesh-colored Bigarreau. Florence, p. 369. Four-to-the- Pound. Fraser’s Black Heart. Fraser’s Black Tartarian. tarian. Fraser’s White Tartarian. tarian. See Elton. See Tobacco-Leaved. See Black Tartarian. See Black Tar- See White Tar- See Bleeding Heart. See Early Purple Gascoigne’s Heart. German Mayduke. Guigne. Gifford’s Seedling Small, round heart- shaped, light red; sweet. Governor Wood, p. 370. Graffion. See Yellow Spanish. Great Bigarreau, p. 366. Gridley. Medium, roundish, black; flesh firm, flavor moderate. Late June. Great bearer. Mass. Guigne Noir Luisant. Medium, round heart-shaped, reddish black; rich, acid. Late July. Guigne Noir Tardive. See Elkhorn. Hative. See Early May. Hildesheim. Medium, heart-shaped, yel- low and red ; sweet, agreeable. Hoadley, p. 370. Holland Bigarreau. reau. Holman’s Duke. See Mayduke. Honey. Small, roundish, yellow and red; very sweet. Late. See Napoleon Bigar- 474 Hovey, p. 370. Hyde’s Late Black, p. 370. Hyde’s Red Heart. lively red; pleasant. Imperial Morello. Medium, roundish, dark purplish red ; acid. Late. Jeffrey’s Duke, p. 375. Jocosot, p. 365. Kennicot, p. 365. Kentish Red. See Early Richmond. Keokuk. Large, heart-shaped, dark purple rather coarse, poor. Strong grower. Productive. Ohio. Kirtland’s Large Morello. See Large Mo- rello. Kirtland’s Mammoth, p. 371. Kirtland’s Mary, p. 371. Knevett’s Late Bigarreau. See Florence. Knight’s Early Black. p. 366. Medium, firm, poor. Lady Southampton’s Yellow. heart-shaped, all yellow: Late. Large Black Bigarreau. See Elkhorn. Large Heart-shaped Bigarreau. See Bigar- reau Gros Coeuret. Large Morello, p. 375- Large White Bigarreau. reau. Late Bigarreau, p. 372. Late Duke, p. 373. Late Honey. See Honey. Late Kentish. See Pie Cherry. Leather Stocking. p. 366. Lemercier. See Reine Hortense. Logan, p. 366. Louis Philippe, p. 373- Lundie Gean. Medium, roundish, black. July. See White Bigar- Madison Bigarreau. Medium, roundish, yellow and red; pleasant, moderate fla- vor. Manning’s Late Black. p. 366. Manning’s Mottled, p. 37r. May Bigarreau, p. 366 May Cherry. See Early May. Mayduke, p. 373- Mazzard. See Black Mazzard. Merveille de Septembre. Small, rather dry, sweet—of little value. August, September. French. Medium, heart-shaped, Descriptive List and [ndex—Cherrtes. Mezel, p. 366. Milan. See Morello. Monstrous de Bevay. See Reine Hortense. Monstrous de Mezel. See Mezel Morello, p. 373- Mottled Bigarreau. tled. See Manning’s Mot- Napoleon Bigarreau, p 371. Ohio Beauty, p. 372. Osceola, p. 366. ’ Ox-Heart (of the English). Large, obtuse heart-shaped, dark red, half-tender, of second quality. The name Ox-heart is erroneously applied here to the White Bigarreau and to several worthless sorts. Pie Cherry, p. 375. Pierce’s Late. Medium, heart-shaped, am- ber and dark red; flesh tender, sweet. rich. Late. Mass. Plumstone Morello, p. 375. Pontiac, p. 366. Portugal Duke. See Archduke. Powhatan, p. 366. Précoce. See Early May. President. Large, dark red; half tender, sweet. Late June. Proudfoot. Large, heart-shaped, dark pur- plish red ; flesh firm, sweet. Late. Ohio. Red Jacket, p. 372. Reine Hortense, p. 375. Remington White Heart. Small, heart- shaped, yellow ; flavor poor. Very late. Worthless. Richardson, p. 366. Rivers’ Early Amber. White Heart, but later. Resembles Early Rivers’ Early Heart. Medium, heart- shaped. Rather early, but poor. Eng- lish, Roberts’ Red Heart. Medium, round heart-shaped, pale amber and pale red ; with a good flavor. Late June. Mass. Rockport Bigarreau, p. 372. Ronald’s Large Black Heart. See Black Tartarian. Ronald’s Large Morello. Royal Duke, p. 373. Rumsey’s Late Morello. Large, roundish, heart-shaped ; rich red, juicy, acid. Late August. Of little value. See Morello. Descriptive List and Index—Currants. Shannon, p. 373- Small May. See Early May. Spanish Black Heart. See Black Heart. Sparhawk’s Honey. Medium, round heart- shaped, regular, pale and bright red ; sweet. Late June. Street’s May. See Early White Heart. Swedish. See Early White Heart. Sweet Montmorency, p. 372. Tecumseh, p. 3€6. Tobacco-Leaved. Leaves large, fruit small. Worthless. Townsend, p. 372. Tradescant’s Black Heart. See Elkhorn. Transparent Guigne ; or, Transparent Gean. Small, oval heart-shaped, pink and red, pellucid ; tender, slightly bitter, becoming rich and good. Rather late. Tree vigor- ous and productive. 475 ‘Triumph of Cumberland. See Cumberland’s Seedling. Vail’s August Duke, p. 375. Virginian May. See Early Richmond. Wax Cherry. See Carnation. Wendell’s Mottled Bigarreau, p. 367. Werder’s Early Black Heart, p. 367. White Bigarreau, p. 372. White Tartarian. Rather small, whoily pale yellow, somewhat pellucid, with a moderate, rather bitter flavor. [A spurious White Tartarian, but of better quality. is light pink and red; with a sweet, good flavor. ] Yellow Honey. See Honey. Yellow Spanish, p. 372. CURRANTS. Attractor, p. 427- Black English, p. 429. Black Naples, p. 429. Blanc Transparent. See Transparent. Caucasian, p. 427. Champagne. Medium, pink or very pale red; rather acid. Cherry, p. 427. Common Black, p 429. Dana’s New White, p. 427. Fertile Currant of Palluau. Fertile d’Angers, p. 428. See Palluau. Gloire des Sablons, Medium, bunches long, loose, white, striped red, acid—un- productive. Goliath. See Victoria. Gondoin Red, p. 428. Gondoin White, p. 428. Houghton Castle. See Victoria. Imperial Yellow; or, Imperial White. See White Grape. Knight’s Early Red. Possesses no distinc- tive merits, being scarcely earlier than other sorts. Knight’s Large Red, Pp. 428. Knight’s Sweet Red, p. 428. La Caucasse. See Caucasian. La Hative. A new French currant of moderate size, productiveness, and quality. Large Fruited Missouri. A large sized variety of the Missouri Currant (Rides aureum), possessing a pleasant fla- vor. Le Fertile. Large, deep red, vigorous, very productive. Long Bunched Red. Resembles Red Dutch, but rather larger in clusters and fruit. 476 Descriptive List Macrocarpa. Nearly resembles the Cherry Currant, but more productive. May’s Victoria. See Victoria. Missouri. See Large Fruited Mis- souri. Morgan’s Red. See Red Dutch. Morgan’s White. See White Dutch. Palluau, p. 428. Pleasant’s Eye. See Champagne. Prince Albert, p. 428. Red Dutch, p. 429. Red Grape, p. 429. Red Provence. shoots reddish. Reeve’s White. Late, acid; vigorous, See White Dutch. Striped Fruited. Small, striped, of little value. German. ; and Index—Grapes. Transparent, p. 429. Versaillaise, p. 429. Vitoria, p. 429. White Antwerp. Large, bunches rather long ; sweet, very productive. White Clinton. Closely resembles, or is identical with White Dutch. White Crystal. See White Dutch. White Dutch, p. 429. White Grape, p. 429. White Leghorn. See White Dutch. White Provence. Large, white ; the most vigorous of the white sorts, but moderate- ly produétive. Leaves often edged with white. New. Wilmot’s Red Grape. Resembles May’s Victoria; good and productive. GOOSEBERRIES. Crown Bob, p. 429. Downing’s Seedling, p. 431. Houghton’s Seedling, p. 431. Mountain Seedling, p. 431. Parkinson’s Laurel, p. 430. Red Warrington, p. 430. Roaring Lion, p. 430. Wellington’s Glory, p. 431. Whitesmith, p. 431. 0 GRAPES. Ada. Bunches large, compact, berriesdark; Anna, p. 404. sweet, vinous. Flushing, L. I. Ansell’s Large Oval Black. See Black Adirondac, p. 399. Morocco. Aleppo, p. 405. Arkansas. Closely resembles, oris identical Alexander’s, p. 400. Allen’s Hybrid, p. 404. Alvey, p. 400. Amiens. See Royal Muscadine. with Norton’s Virginia. August Muscat. Berries small, oval, black, poor quality—a weak grower. Very early. Descriptive List and [Index Barnes. Bunches and berries medium, black; sweet, good. Quiteearly. New. Black Barbarossa, p. 405. Black Burgundy. See Black Frontignan. Black Chasselas. See Black Muscadine. Black Cluster, p. 405. Black Corinth; or, Zante Currant. round, black ; quality moderate. Black Frontignan, p. 406. Black German. See York Madeira. Black Grape from Tripoli. See Black Tri- Small, poli. Black Hamburgh, p. 406. Black Lisbon. See Black Prince. Black Lombardy, p. 406. Black Morillon. See Black Cluster. Black Morocco, p. 406. Black Muscadel. See Black Morocco. Black Muscadine, p. 406. Black Muscat of Alexandria, p. 406. Black Palestine. See Black St. Peter’s. Black Portugal. See Black Prince. Black Prince, p. 406. Black Spanish. See Black Prince. Black St. Peter’s, p. 406. Black Sweetwater, p. 406. Black Tripoli, p. 407. Bland, p. 402. Blaad’s Madeira, Bland’s Pale Red, and Bland’s Virginia. See Bland. Blood’s Black. Large, coarse, foxy. Early. Blue Trollinger. See Black Hamburgh. Boston. See Black Prince. Bowood Muscat. See White Muscat of Alexandria. Brinckle. Bunches large, compact, berries round, black ; flesh solid, not pulpy, flavor rich, vinous. Phila. Brown Hamburgh. See Black Hamburgh. Bull: or, Bullet. See Scuppernong. Bullit. See Taylor’s Bullit. Canadian Chief. Bunches large, shouldered ; vine productive. Of foreign origin. Canby’s August. See York Madeira. Cape Grape. See Alexander’s. Carter. Berries large, round, reddish black, of good quality. Season medium. Cassady, p. 404. Catawba, p. 400. Catawba Tokay. See Catawba. Charlesworth Tokay, p. 408. Chasselas Blanc. See Royal Muscadine. Chasselas.de Bar sur Aube. See Royal Muscadine. Grapes. 477 Chasselas Musque. See Musk Chasselas. Chasselas Noir. See Black Muscadine. Chasselas Royal. See White Sweetwater. Ciotat, p. 408. Clara, p. 404. Clifton’s Constantine. Clinton, p. 400. Clover St. Black. Bunches and berries large, black; very good Cross of native and foreign. Rochester, N. Y. New. See Alexander’s. Columbia. Bunches small, compact ; berries small, black ; pleasant, vinous. George- town, D. C. Concord, p. 400. Creveling, p. 400. Cumberland Lodge. Cuyahoga, p. 404. See Esperione. Damascus. large, black; rather acid. quires fire heat. Dana. Bunches and berries medium, dark red; slightly vinous, fine. Roxbury. Mass. New. Delaware, p. 403. Devereux. Bunches medium ; small, purple ; sweet. Foreign. Diana, p. 403- Diana Hamburgh, p. 403. Dracut Amber. A brown fox, somewhat re- sembling, but not equal] in flavor to, the Northern Muscadine. Dutch Sweet Water. berries large, oval, amber: white grape. Foreign. Bunches large; berries very Exotic—re- berries Bunches medium ; good early Early Black July, p. 407. Early Chasselas. See Early White Mal- _vasia. Early Sweetwater. See White Sweet- water. Early White Malvasia, p. 408. Early White Muscadine. See White Sweet- water. Early White Teneriffe. See Royal Musca- dine. Elsinborough ; or, Elsinburgh, p. 400. Emily. Berries rather small, pale red, ex-~ cellent—of foreign parentage. A worthless native also has this name. Esperione, p. 407. Fintindo, p. 407- Flame-Colored Tokay. See Lombardy. Fox Grape. See Scuppernong. . 478 Framingham. Medium, black. very early ; quality moderate. Mass. Franklin. Bunches medium; _ berries rather small, bluish purple; rather acid, moderately good—a strong grower and productive. Garrigues. See Isabella. Genuine Tokay. See White Tokay. Gibraltar. See Black Hamburgh. Golden Chasselas. See Royal Muscadine. Golden Clinton. A greenish white seedling of the Clinton. Rochester, N. Y. Graham. Bunches medium, shouldered, not compact; berries round, purple, little or no pulp, good. Phila. Gros Colman. Bunches large ; berries large, round, black. Foreign. New. Grove End Sweetwater. See Early White Sweetwater. Grizzly Frontignan, p. 407. Hall’s Grape. Berries medium, dark ; quality and season medium. Ohio. Hardy Blue Windsor. See Esperione. Harris. Medium, black; sweet, with pulp —productive. Southern. Hartford Prolific, p. 401. Heath. See Delaware. Herbemont, p. 401. Howell. Bunches and berries medium, black; skin thick, pulp firm, good. Early. New. H::dson. Resembles Isabella, but not as rich and sprightly. Hudson, N. Y. Hyde’s Eliza. Intermediate in appearance between Isabella and Clinton. Growth not as strong as Isabella, but earlier. Iona, p. 403. Isabella, p. 401. Israella, p. 401. Ives’ Seedling. Early, black, hardy, healthy ; for wine. New. Popular. Western. Joslyn’s St. Alban’s. las. July Grape. See Musk Chasse- See Early Black July. Knight’s Variegated Chasselas, p 4c8. Labé. Bunches medium; berries large, black, pleasant. Pa. Lady Downes’ Seedling. Bunches long, compact; berries oval, black; _ Lyman. Descriptive List and [Index—Grapes. sweet, skin thick. Good bearer, sets well, ripens Jate—keeps long. English. Large German. See York Madeira. Le Ceeur. See Black Morocco. Le Cour. See Musk Chasselas. Lenoir, p. 401. Logan, p. 401. Lombardy, p. 407. Longworth’s Ohio. See Ohio. Louisa. See Isabella. Lunel. See White Muscat of Alexandria. Lydia, p. 404. Bunches small, compact; berries round, smooth, black; resembles Clinton in flavor. Macready’s Early. Bunches compact ; ber- ries white, pointed ; juicy, melting, plea- sant. Foreign. Madeira Wine Grape. Madeline. See Early Black July. Malaga. See White Muscat of Alexandria. Malmsley Muscadine. See Ciotat. Mammoth Catawba. Bunches large, not compact ; berries large, round, red—does not equal Catawba in flavor. Marion. Bunches rather large, compact : berries medium, black purple with bloom ; flavor sharp—of the Clinton family; be- comes eatable in winter. Marionport. See York Madeira. Martha, p. 404. Mary, p. 404 Mary Ann. Bunches large, oblong oval, black ; sweet, very foxy. Early. Massachusetts White. A large, light brown fox—of little or no value. Maxatawney, p. 404. Meade’s Seedling. Closely resembles its parent, the Catawba, buta little darker and better. Mass. Michigan, p. 403. Miles. Bunches and berries medium, ob- long oval, black; sweet, good. Very early. Strong grower. Pa. Miller’s Burgundy; or, Miller’s p- 407. Miner’s Seedliny. Missouri p. 401. Mottled, p. 4or. Muscat Noir. See Black Frontignan. Muscat d’Alexandric. See White Muscat of Alexandria. Muscat Blanc. See White Frontignan. Muscat Hamburgh. See Black Hamburgh. See Verdelho. Grape. See Venango. Descriptive List and Index—Grapes. Muscat Rouge. See Grizzly Frontignan. Musk Chasselas, p. 408. Nonantum. Bunches small: berries good size, black, free from pulp, good. Mass. New. Northern Muscadine, p. 403. Norton’s Seedling; or Norton’s Virginia, Pp. 402. Ohio, p. 402. Oldaker’s West’s St. Peter’s. See Black St. Peter’s. Oporto. A native with small bunches, and rather smal] berries, dark ; acid. Claimed as good for wine, its orly merit. Palestine. Bunches immense; berries small, amber; sweet. Foreign. Parsley-Leaved Muscadine. See Ciotat. Pauline. Bunches large, compact, shoul- dered; berries medium, brownish red; sweet, without pulp. Southern. Payn’s Early. See Isabella. Perkins. A brawn fox grape, resembling Northern Muscadine, but lighter colored and inferior in quality. Pitmaston White Cluster p. 408. . Poonah. See Black Lombardy. Portuguese Muscat. See White Muscat of Alexandria. Powell. See Bland. Prince Albert. See Black Barbarossa. Purple Hamburgh. See Black Hamburgh. Purple Urbana. See Logan. Raabe, p. 402. Raisin de Calabre. Large, round, white, sweet, firm. Keeps well. Raisin de Cuba. See Black Lombardy. Raisin des Carmes. See Black Lombardy. Raisin d’Espagne. See Black Morocco. Rebecca, p. 405. Red Chasselas, p. 407. Red Frontenac of Jerusalem. See Black Muscat of Alexandria. Red Hamburgh. See Black Hamburgh. . Red Muscat of Alexandria. See Black ditto. Red Traminer, p. 407. Rogers’ Hybrids, p 402. Rose Chasselas, p. 407. Royal Muscadine, p. 408. Royal Vineyard. Bunches and _ berries large, amber; rich, aromatic. Foreign. New. 479 Schiras, p. 407. Scotch White Cluster, p. 408. Scupperong, p. 405. Segar Box. See Ohio. St. Catherine. Bunches and berries large ; sweet, tough, very foxy. St. Peter’s. See Black St. Peter’s. Stillward’s Sweetwater. See White Sweet- water. Striped Muscadine. Switzerland Grape. Syrian, p. 408. See Aleppo. See Aleppo. Tasker’s Grape. See Alexander’s. Taylor’s Bullitt, p. 405. To-Kalon, p. 402. Trebbiana. Resembles Syrian, but better— keeps well. Foreign. Trentham Black. Resembles Black Prince —better in quality. Foreign. True Burgundy. See Black Cluster. Tryon. See York Madeira. Turner’s Black. See Esperione. Underhill’s Seedling. A red or brown fox, with large, round berries, tough pulp, of moderately foxy flavor. Union Village, p. 402. See Black Hamburgh. See Knight’s Varie- Valentine’s. Variegated Chasselas. gated Chasselas. Venango, p. 404- Verdelho, p. 410. Viétoria. See Black Hamburgh. Vitis Vulpina. See Scuppernong. Wantage. See Lombardy. Warner’s Black Hamburgh. Hamburgh. Warren. See Herbemont. West’s St. Peter’s. See Black Lombardy. White Catawba. Bunches medium, com- pact ; berries large, round, white ; sweet. Cin., Ohio. White Chasselas. See Royal Muscadine. White Constantia. See White Frontignan White Corinth. Bunches compact ; sweet, pleasant. Foreign. White Frontignan, p. 409. White Gascoigne. Bunches and berries oval, good. Foreign. White Hamburgh, p. 409. White Lisbon. See White Hamburgh. White Muscadine. See White Sweetwater. See Black 480 White Muscat of Alexandria, p. 409. White Muscat of Lunel. See White Mus- cat of Alexandria. White Nice, p. 409. White Parsley-Leaved. See Ciotat. White Portugal. See White Hamburgh. White Raisin. See White Hamburgh. White Rissling, p. 409. White Sweetwater, p. 409. White Tokay, p. 410. Wilmington. Bunches and berries large, white, acid, showy. Wilmot’s New Black Hamburgh. Black Hamburgh. See Descriptive List and Index—WNeétarines. Winnie. See Alexander's. Winslow. Bunches small, compact ; berries small, black ; resembles Clinton, but earlier. Ohio. VYeddo. Bunches medium, berries brown ; excellent. Rather late. Quite new. York Madeira. Bunches short, thick, com: pact ; berries roundish oval ; excellent, of a peculiar flavor. Productive and hardy. Pa. Zante Currant. See Black Corinth. Zinfindal, p. 407. Winchester. See Union Village. NECTARINES. Aromatic. See Early Violet. with a scarlet cheek ; firm, poor. Late Cultivated only for its beauty. [Prince’s Black Murray. See Murry. Boston, p. 329. Broomfield. Large, roundish, yellow, with a dull red cheek; rather pleasant. Late. Mass. See Elruge. See Elruge. See New White. Claremont. Common Elruge. Cowdray White. D’Angleterre. See Newington. Downton, p. 328. Du Tilly’s. See Duc de Telliers. Duc de Telliers, p. 329. Early Black. See Early Newington. Early Newington, p. 330. Early Violet, p. 329. Elruge, p. 329. Emerton’s New White. See New White. Fairchild’s. Small, round, flattened, yeilow- ish green with a red cheek; flesh yellow, dry, poor. Earliness its only merit. Fine Gold-Fleshed. See Golden. Flanders. See New White. French Newington. See Newington. Golden. Medium, roundish ovate, yellow Golder Neétarine resembles this, but is larger, a week later, and has large flowers. | Hardwicke Seedling, p. 329. Hunt’s Tawny, p. 329. Lewis. See Boston. Lucombe’s Black. See Early Newington. Murry. Medium, roundish, pale green with a red cheek ; sweet, of good flavor. 2oth of August. English. Poor bearer—little known here. ‘ Newington, p. 330. Oatlands. See Elruge. Old Newington. See Newington. Old Roman. See Red Roman. Old White. See New White. Orange. See Golden. Perkins’ Seedling. See Boston. Peterborough. Small, roundish, green ; flesh juicy, of tolerable flavor. Oétober. Pitmaston’s Orange, p. 330. Red Roman, p. 330. Descriptive List and Roman. See Red Roman. Scarlet Newington. See Newington. Sion Hill. See Newington. Index—FP caches. 481 Temple’s. See Elruge. Violette Hative. See Early Violet. Smith’s Newington. See Newington. Williams’ Orange. See Pitmaston’s Stanwick. Rather large, roundish oval, Orange. greenish white, red in the sun; tender, juicy, rich, sugary. Oo PEACHES. Abricotée. See Yellow Admirable. Bourdine. See Late Admirable. Acton Scott. Medium, rather woolly, nearly white with a red cheek ; flesh pale to the stone, rich, sometimes a little bit- ter. Early English. Rare here. Admirable. See Early Admirable. Admirable Jaune. See Yellow Admirable. Admirable Tardive. See Belle de Vitry. Algiers Yellow ; or, Algiers Winter. Late Yellow Alberge. Anne. See Early Anne. Apricot Peach. See Yellow Admirable. Astor, p. 317. Avant Blanche. See See White Nutmeg. Batchelder. Large, round, white with a blush ; flesh white, juicy, vinous. End of September. Mass. Baldwin’s Late, p. 321. Balian. See Malta. Baltimore Beauty, p 323. Barrington, p. 317. Barnard, p, 323- Baugh, p. 321. ? Baxter’s Seedling. See Jane. Belle Beauté. See Grosse Mignonne. Belle de Vitry, p. 314. Bellegarde, p. 317. Bergen’s Yellow, p. 325. Blanton Cling, p. 327. Blood Clingstone, p. 328. Bordeaux Cling. Large, oval, downy, yellow with a red cheek; flesh yellow, red at stone, juicy, vinous, very good. First of August. 21 Brevoort, p. 321. Brevoort’s Morris. See Brevoort. Brentford Mignonne. See Bellegarde. Brevoort’s Seedling Melter. See Brevoort. Brown Nutmeg. See Red Nutmeg. Briggs. Large, roundish, bright red on white; juicy, rich. Early September. Mass. Buckingham Mignonne. See Barrington. Cambridge Belle. Large, roundish, red- dened in the sun ; rich, fine—handsome. Early September. Mass. Carpenter’s White, p. 317. Catherine Cling, p. 326. Chancellor, p. 322. Chinese Cling, p. 326. Chinese Peach. See Flat Peach of China. Claret Clingstone. See Blood Clingstone. Clinton. Medium, roundish, red on yellow ; juicy, good. Late August. Col. Ausley’s. See Barrington. Cole’s Early Red, p. 317. Cole’s White Melocoton. See Morris White. Columbia, p. 325. Columbus June, p. 322. Cooledge’s Early Red Rareripe. See Cool- edge’s Favorite. Cooledge’s Favorite, p. 317. Crawford’s Early Melocoton ; or, Crawford’s Early, p. 323. Crawford’s Late Melocoton, p. 324. Cut-Leaved. See Emperor of Russia. 482 Descriptive List D’Abricot. See Yellow Admirable. Donahoo Cling, p. 326. Dorsetshire. See Nivette. Double Blossomed. Ornamental—fruit ra- ther large, roundish, of poor quality. Double Flowering Peach. See Double Blossomed. Double Mountain, p. 314. Druid Hill, p. 317. Early Admirable, p. 318. Early Anne, p. 315. Early Chelmsford. p. 315. Early Crawford. See Crawford’s Early. Early Malden. Medium, roundish, whitish and red; juicy, sprightly. August. C.W. Early Newington Freestone, p. 322. Early Purple, p. 322. Early Red Nutmeg. See White Nutmeg. Early Red Rareripe. See Red Rareripe. Early Royal George. See Royal George. Early Sweetwater, p. 320. Early Tillotson, p. 315. Early White Nutmeg. See White Nutmeg. Early York. See Large Early York. Edgar’s Late Melting. See Chancellor. Edward’s Late White. Large, roundish, white with a red cheek, handsome ; sweet, juicy, excellent. Mid-autumn. Ala. Eliza. Medium, round, yellow and red. Late September. Phila. Elmira Cling. Large, oval, white, downy ; sweet, good. Early August. Miss. Emperor of Russia, p. 315. Favorite, p. 318. Fay’s Early Ann, p. 318. Flat Peach of China. Small, very oblate, deeply indented to the stone at base and apex, yellowish green and red ; juicy, very good. Early September—curious. Flewellen Cling. Large, round, dark red and yellowish white; juicy, high flavored —clingstone. Early August. Fox’s Seedling, p. 318. Freestone Heath. See Kenrick’s Heath. French Bourdine. See Late Admirable. French Magdalen. See Magdalen of Cour- son. French Mignonne. See Grosse Mignonne. French Royal George. See Bellegarde. Fulkerson, p. 315. Galande. See Bellegarde. George the Fourth, p. 318. and Index—Peaches. Golden Dwarf (Van Buren’s). Medium, golden yellow, red cheek ; dwarf, four or five feet high. September. Golden Mignonne. See Yellow Alberge, Gorgas, p. 315- Grand Admirable. Very large, yellowish white ; flesh white, red at stone, very good. Valuable. Green Catharine, p. 318. Green Nutmeg. See Early Anne. Griffin’s Mignonne. See Royal George. Griffiths. See Susquehanna. Grimwood’s Royal George. Mignonne. Grosse Mignonne, p. 318. See Grosse Haines’ Early Red, p. 318. Hales’ Early, p. 319. Hastings’ Rareripe, p. 319. Hatch, p. 324. Hative de Ferrieres. Medium, roundish, white and rich red; juicy, sweet, rich, vinous—freestone. French. Heath, p. 327. Henry Clay, p. 322. Hoffman’s Pound. See Morrisania Pound. Horton’s Delicious. Large, roundish oval ; creamy white and faint red ; flesh wholly white, excellent. Odtober. Ga. Hovey’s Cambridge Belle. See Cambridge Belle. Hull’s Athenian. Very large, oblong, downy, dull red on yellowish white ; rich, vinous. October. Ga. Hyslop, p 327. Incomparable. Large, roundish, light red on yellowish white ; juicy, melting, mode- rately good—clingstone. September. Jackson Cling. Large, oblong, pointed, dark yellow and dark red ; firm, red at stone, juicy, rich, excellent. Late August. Ga. s Jaques’ Rareripe, p. 324. Jane. Large, roundish oblate, red on green- ish yellow; excellent. Late September. Phila. Java Peach. See Flat Peach of Chiaa. Jones’ Early, p. 319. Jones’ Large Early, p. 322. Judd’s Melting. See Late Admirable. Kennedy's Cling; or Carolina. See Lemon Clingstone. Descriptive List and [ndex—Peaches. Kenrick’s Heath, p. 322. La Grange, p. 322. La Royale. See Grosse Mignonne. Lady Parham, p. 322. Large American Nutmeg. Sweetwater. Large Early York, p. 319. Large French Mignonne. nonne. Large Newington. See Old Newington. Large Violet. See Bellegarde. Large White Clingstone, p. 326. Large Yellow Rareripe. See Yellow Al- berge. Late Admirable, p. 319. Late Red Rareripe, p. 3109. Late Yellow Alberge, October Yellow, or, Algiers Winter. Medium, roundish, greenish yellow, downy, clingstone ; rather sweet. Only for preserving. Of little value. Lemon Clingstone, p. 327. Lincoln, p. 324. Long Yellow Pineapple. See Lemon Cling. See Early See Grosse Mig- Madeline de Courson. See Magdalen of Courson. Magdalen of Courson, p. 316. Malta, p. 316. Mammoth. See Early Chelmsford. Mellish’s Favorite. See Noblesse. Merriam, p. 324. Mignonne. See Grosse Mignonne. Molden’s White. Large, oblong, whitish ; flesh wholly white, juicy, sweet, excellent. Late September. Monstrous Pavie. See Pavie de Pomponne. Montgomery’s Late, p. 323. Moore’s Favorite, p. 319. Moore’s June Rather small, round, yel- lowish and red ; juicy, vinous, good. Ga. Late June. Morris’ Red Rareripe, p. 319. Morris White, p. 323- Morrisania Pound, p. 320. Motteux. See Late Admirable. Mrs. Poinsette, p. 324. Narbonne. See Late Admirable. Neil’s Early Purple. See Grosse Mignonne. New Cut-Leaved. See Emperor of Russia. New York Rareripe, p. 319. New York White Clingstone. White Cling. See Large 483 Nivette, p. 320. Noblesse, p. 316. Noisette. See Chancellor. Nutmeg, Red. Very small, roundish point- ed, yellow and red ; flesh yellowish white, flavor moderate. Late July. Nutmeg, White. Very small, roundish oval, whitish ; flesh wholly white, mild, plea- sant. Late July. Oldmixon Clingstone, p. 326. Oldmixon Freestone, p. 320. Old Newington, p. 326. Orange Clingstone, p. 327. Owen. Large, roundish, yellow and dark red; flesh yellow, juicy, rich, delicious. Late September. Mass. Owen's Lemon Rareripe. See Owen. Pavie Admirable. See Incomparable. Pavie de Pompone_p. 327. Pavie Monstreux. See Pavie de Pompone. Pineapple Cling. See Lemon Cling. Poole’s Large Yellow, p 324. Poole’s Late Yellow Freestone. See Poole’s Large Yellow. President, p. 320. President Church, p. 323. Prince’s Climax. Large, oval, yellow and red; rich, aromatic—clingstone. Late September. L. I. Prince’s Excelsior. Very large, round, bright orange ; flesh wholly yellow; rich, aromatic. Oétober. L. I. Prince’s Paragon. Large, oval, yellowish green and red ; juicy, rich. September. Prince’s Red Rareripe. See Prince’s Para- gon. Purple Alberge. See Yellow Alberge. Rareripe, Late Red, p. 319. Red Alberge. See Yellow ditto. Red Avant. See Red Nutmeg. Red Cheek Melocoton, p. 324. Red Heath. See Heath. Red Rareripe, p. 316. Reeves’ Favorite, p. 324. Rodman’s Cling, p. 327. Ronald’s Mignonne. See Bellegarde. Rose. See Strawberry. Rosebank. Large, round, red on greenish white ; juicy, rich, very good. Late Au- gust. C. W. Royal Charlotte, p. 316. Royal George, p. 316. 484 Descriptive List Royal Kensington. See Grosse Mig- nonne. Royale. See Late Admirable. Scott’s Early Red, p. 320. Scott’s Magnate, p 323. Scott’s Nedtar, p. 320. Scott’s Nonpareil, p. 324. Selby’s Cling. See Large White Cling. Serrate Early York, p. 316. Shanghae, p. 327. Smith’s Favorite, p. 325. Smith’s Newington, p. 326. Smock Freestone, p. 325. Snow, p. 323. Strawberry, p. 323. Stetson’s Seedling, p. 320. Stump the World, p. 320. Sturtevant. Resembles Bergen’s Yellow, slightly larger, hardy, vigorous, productive. New. Susquehanna, p. 325. Sweetwater. See Early Anne. Sweetwater, Early, p. 320. 2 Tippecanoe, p. 328. Titus. Large, roundish, yellow and red ; and Index—Pears. juicy, rich—excellent. Phila. Troth’s Early, p. 321. Tuft’s Rareripe, p. 325. Late September. Unique. See Emperor of Russia. Vanguard. See Noblesse. Van Zandt’s Superb, p. 321. Walburton Admirable, p. 317. Walter’s Early, p. 321. Ward’s Late Free, p. 321. Washington, p. 321. Washington Clingstone, p. 328. White Avant. See White Nutmeg. White Blossomed Incomparable. Large, oval, white; flesh white, juicy, pleasant. September. White Imperial, p. 321. White Melocoton. See Morris White. Yellow Admirable, p. 325. Yellow Alberge, p. 325. Yellow Pineapple. stone. Yellow Rareripe, p. 325. See Lemon Cling- PEARS: Abbé Edouard. Medium, obovate, bright green becoming yellow ; juicy, half-melt- ing, agreeable. November. Belgian. Abbott, p. 269. Adams, p. 258. Adélaide de Réves. Medium, roundish, green becoming yellow; very juicy, melt- ing. rich, vinous. Odétober. Belgian. Alexander. Medium, oblong obovate, greenish and russet ; juicy, melting, rich, very good. October. N. Y. Alexandre Lambre, p. 291. Alexandrina. Medium, roundish obovate, yellow with a red cheek; melting, rich, very good. September. Almond Pear. See Beurré Amandé. Alpha. p. 258. Alphonse Karr. See Soldat Laboureur. Althorpe Crassane. Medium, roundish ovate, pale green ; juicy, not rich. Odto- ber. Amadotte. often astringent and worthless. ber. Ambrosia. Medium, roundish obovate ; buttery, without much flavor. September. French. Amire Joannet. Small, short pyriform, greenish yellow, crimson dotted ; becom- ing mealy. Middle of July. Worthless and superseded. Amory. See Andrews. Ananas. See Henry IV., and Ananas d’Eté, Large, pyriform ; coarse, juicy, Oéto- Descriptive List and Index—Pears. Ananas de Courtral. Turbinate pyriform, yellow; firm, buttery, juicy, pleasant. August. Ananas d’Eté, p. 258. Andrews, p. 258. Angleterre. Medium, pyriform, dull green ; juicy, melting, pleasant, not rich. Sep- tember. Arbre Courbre. Medium, pyriform, green- ish ; coarse, half-melting, astringent. Sep- tember. Aston Town. Small, roundish, yellow ; ra- ther sweet. September. Auguste de Maraise. Large, pyriform, rough brown; buttery, juicy, sweet. Odtober. Belgian. Auguste Royer, p. 269. Augustus Dana, p. 269. Autumn Colmar ; or, Colmar d’Eté. Conic, greenish, yellow’; coarse, juicy, astringent —rots. September. [Another Autumn Colmar is medium, pyriform, green ; rich, agreeable. October ] Autumn Paradise, p. 258. Barkerbine. Medium, obovate, greenish yellow: coarse, breaking. October. Baronne de Mello, p. 259. Barry, p. 259. Bartlett; or, Williams’ Bonchretien, p. 250. Bartram. Medium, obovate pyriform, pale yellow ; juicy, melting, excellent. Sep- tember. Phila. Beadnell. Medium, turbinate, yellowish green and red; juicy, melting. Septem- ber. Beauchamps. See Bergamotte Cadette. Beau Present d’Artois. Large, pyriform, yellow; granular, sweet—rots at core. September. Belle Williams. Large, pyriform, greenish yellow; buttery, melting, very good—has cracked badly at some places. Winter. Belle Angevine See Pound. Belle Epine Dumas. See Dumas. Belle Fondante. Medium, conic turbinate, yellow russet, and russet; buttery, juicy, rich, slightly astringent. October. Belle Julie. Small, obovate. light green ; melting, buttery, sweet, perfumed. Od¢to- ber. Belle Lucrative, p. 269. Belle de Bruxelles; or, Belle d’Aoit. Large, pyriform, yellow; sweet, poor. A handsome, worthless sort. 485 See Flemish Beauty. See Belle de Flandres. Belle de Noél; or, Belle Aprés Noél. Fondante de Noél. Belle et Bonne. Large, roundish, greenish, rather coarse, buttery, sweet. September. Belgian. Bellissime d’Eté. See French Jargonelle. Bellissime Jargonelle. See French Jargo- nelle. Belmont. Medium, roundish obovate, yel- lowish green ; coarse, juicy, sweet. Oc- tober. An English cooking pear. Benoist. Medium, turbinate; yellow with a red cheek; melting, sweet, agreeable. August. Bergamot, Easter. Medium, roundish ob- ovate, pale green; crisp, juicy, pleasant. Late winter. Bergamot. Gansel’s, p. 284. Bergamot. Hampden’s. Large, roundish, yellow; a little coarse, breaking and but- tery, if house ripened. September. Bergamot, Summer. Smal!, round, yellowish green ; juicy, rich, becoming mealy. Late July. Bergamotte Cadette, p. 269. Bergamotte Gaudry. Medium, roundish, yellowish green, coarsely dotted; very juicy, mild sub-acid. Bergamotte Heimburg. Large, roundish, rough, green becoming yellow ; buttery, juicy, rich, perfumed. Odtober. French. Bergamotte Leseble. Medium, oblate yel- low, partly russeted ; juicy, sweet, melt- ing, perfumed. Oétober. Bergamotte Suisse. Medium, roundish, pale green, yellow and pale red; melting, sweet, pleasant. October. Bergamotte d’Esperen. Medium, flattened pyriform, green, rough; sweet, rich, juicy, spicy. December to February, French. Bergamotte d’Eté. See Hampden’s Berga- mot. Bergamotte d’ Hollande. Rather large, roundish, green and russet, becoming yel- low; crisp, juicy, agreeable. Through winter till Spring. Bergamotte de la Pentecdte. See Easter Beurré. Bergamotte de Millepieds. Medium, round- ish, dark green ; melting, juicy, very good, September. French. Bergamotte de Solers. See De Sorlus. Bergen Pear, p. 259. 486 Descriptive List Beurré Amandé. Medium, long pyriform, dull green, rough; buttery, juicy, very good. September. Belgian. Beurré Ananas. See Ananas d’Eté Beurré Audusson. See Ridelle’s. Beurré Bachelier, p. 259 Beurré Beauchamps. See Bergamotte Ca- dette. Beurré Beaulieu. Medium, roundish conic, greenish yellow and russet ; rather coarse, buttery, melting, vinous. Od¢tober. Beurré Bennert. Small, melting—mid-win- ter. Hardy. Belgian. Beurré Benoist; or, Benoits. Medium, ob- ovate, green and russet; melting, very juicy, perfumed. September. Beurré Berkmans, p. 269. Beurré Bieumont. See Beymont. Beurré Blanc. See White Doyenné. Beurré Bollwiller. A baking pear—not va- luable. Beurré Bosc, p. 259. Beurré Bretonneau. Large, long pyriform, variable, rough, yellow witha brown cheek : half-melting, not juicy, rich, vinous. per- fumed. Late winter. Belgian. Beurré, Brown, p. 271. Beurré Burnicq. Medium. turbinate pyri- form, rough, russeted; flesh greenish white, juicy, rich, perfumed. Late Oc- tober. Belgian. Beurré Charneuse. See Duc de Brabant. Beurré Citron. Medium, obovate, green becoming yellow ; juicy, sub-acid. Feb- ruary, March. Belgian. Beurré Clairgeau, p. 286. Beurré Colmar. Medium, oval, pale green, becoming yellow ; flesh white, juicy, melt- ing, perfumed. October. Belgian. Beurré Comice de Toulon. Large, oblong obovate, yellow ; juicy, melting. Novem- ber. Beurré d’Alencgon. See Holland Bergamot. Beurré d’ Amalis, p. 269 Beurré d’ Anjou, pp. 270, 291. Beurré d’Aremberg, p. 287. Beurré de Beaumont. See Bezi Vaet. Beurré de Brignais. See Des Nonnes. Beurré de Capiaumont, p. 261. Beurré d’ Elberg. Large, obtuse pyriform, pale yellow: rather coarse, juicy, sweet, perfumed. November. Belgian. Beurré de Fontenay. See Beurré Gris d' Hiver. Beurré d’ Hardenpont. See Glout Morceau. and Index—FPears. Beurré d’ Hiver. See Chaumontelle. Beurré de Koning. Medium or large, roundish oblate, yellowish green and rus- set ; juicy, melting, vinous, delicate. Oc- tober. Belgian. Beurré de Malines. See Winter Nelis. Beurré de Montgeron ; or, New Frederick of Wurtemburg. Medium, pyriform, yel- low and orange; melting, half buttery, rich, perfumed. Late September. Beurré de Nantes. See Beurré Nantais. Beurré de Paques. See Easter Beurré. Beurré de Quenast. Obovate, yellowish ; juicy, melting, sweet, pleasant. Beurré de Ranz. See Beurré Rance. Beurré de Rhine. Large, pyriform, irregu- lar, light yellow ; coarse, good. October. Beurré Diel, p. 259. Beurré Duhaume. Medium, oblate, rough, with some russet ; coarse, buttery, melt- ing, vinous. Winter. Beurré Duval, p. 259. Beurré, Easter, p. 259 Beurré Fougiere. Medium, obovate, greenish yellow; granular, sweet, good. Oétober. Beurré Gens. Medium, conic obovate, greenish, rough; sugary, rich, excellent. September. Beurré Giffard, p. 250. Beurré, Golden, of Bilboa, p. 275. Beurré Goubault, p. 283. Beurré Gris. See Beurré, Brown. Beurré Gris de Lucon. See Beurré d’Hi- ver, Beurre Gris d’Hiver, p. 291. Beurré Haggerston. See Limon. Beurré Hamecher. “Medium, long oval, slightly pyriform ; melting, rich, excellent. October, November. Belgian. Beurré Hardy, p. 270. Beurré Kennes, p. 259. Beurré Kenrick. Medium, greenish yellow ; juicy, buttery, sweet. September. Flem- ish. Beurré Knox. Large, oblong obovate, pale green ; juicy. sweet, not rich. Sep- tember. Flemish. Beurré Kossuth. Large, variable, turbinate, yellowish green ; buttery, very juicy, very good, faintly sub-acid. September, Oc- tober. French. Beurré Langelier, p. 287. Beurré Leon Je Clerc. Rather large, oval, approaching long pyriform, yellowish Descriptive List and [ndex—FPears. green, strongly dotted; juicy, melting, sweet, but not rich. Odtober. Beurré Millet of Angers. Medium, conic, angular, greenish yellow and brown russet ; buttery, very juicy, vinous, sometimes astringent. December. Beurré Moire, p. 259. Beurré, Mollett’s Guernsey. Medium, oval pyriform, yellowish green, somewhat rus- seted; melting, rich, buttery, vinous. December. English. Beurré Nantais, p. 260. Beurré Navez, p. 271. Bewrré Noisette.. Medium, obovate, yel- low dotted brown; melting, sprightly, very good. Foreign. Beurré Oudinot. See Andrews. Beurré Philippe Delfosse. Medium or large, varying from oblate to pyriform, rich yellow, shaded light red ; buttery, melting, very juicy, rich, perfumed. De- cember, January. Belgian. Beurré Piquery. See Urbaniste. Beurré Preble, p. 271. Beurré Rance. Medium, obtuse pyriform, dark green ; melting, sweet, rich. Win- ter. Fine in Europe—mostly fails here except at the South. Beurré Richelieu. Large, obtuse pyriform, greenish yellow; buttery, sweet, aroma- tic, sometimes astringent. December. Beurré Robin. See Doyenné Robin. Beurré Romain. Medium, obovate, greenish yellow ; juicy, sweet, agreeable. Septem- ber, October. Beurré Rouge See Beurré, Brown. Beurré Royale. See Beurré Diel. Beurré Scheidweiller. Medium, obovate pyriform, dull green ; buttery, sweet, rich. October. Beurré Seutin. irregular green. Beurré Sieulle. See Sieulle. 2 Beurré Six. Large, pyriform, green; but- tery, melting, rich, perfumed. November, December. Beurré Sophia. Medium, long pyriform, lernon yellow ; buttery, melting, vinous, rich Early October. Beurré Soulange, p. 260. Beurré Spence. Medium, short pyriform, yellow and dull crimson ; juicy, melting, rich, vinous. September. Belgian. Beurré St. Nicholas. See Duchess of Or- leans. Medium, oval pyriform ; A late cooking pear. 487 Beurré Sterkmans, p. 260. Beurré Superfin, p. 271. Beurré Van Marum. Large, oblong pyn- form, yellow—rots at core, quality mode- rate. October. Beurré, Winter. Medium, long pyriform, greenish, rough ; flesh buttery, melting, vinous. January. Beurré Woronson. Medium, great bearer. October. Beymont, p. 271. Bezi de Carroi d'Hiver. Medium, obo- vate, yellow, rough, russeted ; buttery, rich, high flavored. Winter. Bezi de Chaumontelle. See Chaumontelle. Bezi d’Heri. Medium, roundish, greenish yellow with a blush ; juicy, tender, with an anise-like flavor. Autumn and win- ter. Bezi de Montigny. See Countess of Lunay, Bezi de la Motte. Medium, roundish, light green, strongly dotted ; flesh fine grained, buttery, mild, pleasant. Bezi des Veterans. Large, obtuse pyriform, light yellow, some russet; flesh firm— yellow ; cocking. Winter Bezi Vaet. Medium, obovate, yellowish green, rough; juicy, sweet, perfumed. December. Bezy d’Esperen. Large, long pyriform, dull yellow and russet ; juicy, vinous. October. Belgian. Bezy Garnier. Pyriform, handsome ; break- ing. juicy, rich. Late winter. Bezy Quessoy d’Eté. Medium, round oval, russeted, rough ; juicy, half melting, rich, perfumed. September. Bezy Sanspareil. Large, irregular, obscure pyriform, yellowish green ; coarse, juicy, buttery, vinous. November. Bishop’s Thumb. Rather large, conic ob- long, yellowish green with a russet cheek ; juicy, melting, vinous, slightly astringent. October. English. Black Worcester, p. 287. Bleeker’s Meadow. Small, roundish, vel- low ; flesh white, firm, musky, sometimes soft, but mostly remaining hard. Od¢i\o- ber. Pa. Very productive and valuab!e for cooking. Bloodgood, p. 254. Bon Chrétien, Flemish. Medium, obovate, pale green and brown ; crisp, juicy, stews tender. Winter. Bon Chrétien Fondante, p. 271. 488 Bon Chrétien, Spanish. Large, pyriform, deep yellow and red; half breaking— cooking. Bon Gustave. Medium, pyriform, greenish and russet, buttery, juicy, perfumed. December. Belgian. Bonne Charlotte. Medium, mostly obo- vate ; buttery, rich, perfumed. August. Bonne d’Ezee. Large, pyriform, yellowish green with some russet ; juicy, melting, rich, very good. September, October. Often cracks badly. Bonne de Malines. See Winter Nelis. Bonne Rouge. See Gansel’s Bergamot. Boston. See Pinneo. Boucquia. Rather large, oval turbinate, pale yellow, rots at core ; rather astrin- gent. October. Flemish. Bourgemester. Large, pyriform, light yel- low ; juicy, astringent. November. ‘Tree cankers badly. Boussock, p. 271. Brandywine, p. 251. Brialmont. Resembles Urbaniste in the character of the tree and fruit. Od¢tober. Be'gian. Broom Park. Medium, roundish, greenish yellow and dull red ; coarse, juicy, sweet. January, February. English. Brougham. Roundish oblate, greenish yel-: low; coarse, astringent. November. English. Brown Beurré, p. 271. Buffum, p. 271. Burlingame. Medium, oblate, yellow ; coarse, poor. September. Ohio. Burnett. Large, obtuse pyriform, pale yel- low ; coarse, juicy, sweet, good. October. Mass. Butter Pear. See White Doyenné. Cabot, p. 272. Caen de France. Rather large, pyriform, yellow and russet; half melting, juicy, sweet, slightly astringent. Winter. Calebasse. Medium, long pyriform, irregu- lar, dull yellow, rough; coarse, juicy, crisp, rich, pleasant. September. Belgian. Calebasse Bosc. See Autumn Paradise. Calebasse Delvigne. Medium, pyriform, yellow; coarse, buttery, rich, perfumed, slightly astringent. October. Calebasse d’Eté. Medium, long pyriform, bright yellowish brown; melting, rich. perfumed. September. Belgian. Descriptive List and Index—Pears. Calhoun. Medium, roundish, irregular, yellowish and dull red ; coarse, melting, rich, vinous, perfumed. Od¢tober. Conn. Cambridge Sugar Pear. See Harvard. Camerlyn. Medium, pyriform, yellow ; melting, rich, aromatic. Odtober. Bel- gian. Canandaigua, p. 261 Capiaumont. See Beurré de Capiaumont. Capsheaf, p. 272. Capucin. Medium, oval, yellow with a blush ; crisp, juicy, rich, good. October. Belgian, Cassante de Mars. Obovate, yellow; juicy, rich, vinous, perfumed. Winter. Bel- gian. Catherine Gardette. Rather large, roundish obovate, yellow dotted red ; buttery, aro- matic, excellent. September. Phila. Catillac, p 287. Catinka. Rather small, obovate pyriform, pale yellow ; coarse, buttery, juicy, vinous. November. Belgian. Chancellor, p. 261. Chaptal. Rather large, pyriform, greenish yellow; half buttery, half hard, tolerably good, rather insipid. February. Charlotte de Brower. Rather large, round- ish oval; rich yellow ; juicy, rich, vinous, perfumed. October. Belgian. Charles Frederick. Green becoming yel- low ; melting, juicy, vinous, perfumed, very good. October. Belgian. Charles of Austria. Large, roundish, green- ish yellow; juicy, astringent. October. Belgian. Charles Smet. Medium, pyriform, yellow and russet ; juicy, sweet, perfumed. Janu- ary. Belgian. Charles Van Hooghten. dull yellow; buttery, sweet. October. Chaumontelle, p. 287. Chelmsford. Large, pyramidal, yellow with a red cheek; flesh coarse, sweet—good for cooking. September. Church, p. 283. Citron. Small, roundish, greenish ; coarse, juicy, vinous, musky. August, Septem- ber. Conn. Citron des Carmes. See Madeleine. Clara. Medium, oval, pyriform, yellow dot- ted red; melting. juicy, sweet, faintly acid. Belgian. Clapp’s Favorite, p. 251. Large, pyriform, melting, rather Descriptive List and Index—Pears. Clay. juicy. rich, perfumed. Odtober. Clion. See Vicar of Winkfield. Clinton. Large, yellow ; buttery, not rich. November. Belgian. Coffin's Virgalieu. Rather large; sweet, juicy, not rich. December. Coit’s Beurré. Medium, obovate pyriform, yellow with some russet, crimson dotted ; Medium, obovate, yellow ; coarse. Conn. granular, buttery, rich, vinous. Septem- ber. Collins, p 272. Colmar. Rather large, obtuse pyriform, light yellow ; half buttery, melting, juicy, sweet. December. Old—superseded. Colmar Bonnet. Medium, conic obovate, pale yellow ; buttery, mild, slightly per- fumed, good. November. Colmar Bosc. See Niell. Colmar d’Alost. Large, long pyriform, sometimes obovate, greenish yellow and red ; flesh buttery, juicy, slightly astrin- gent. Odtober. Belgian. Colmar d’Aremberg. Large, turbinate py- riform, greenish yellow; quality poor. November. Colmar d@’Eté. Conic, greenish yellow ; coarse, juicy, astringent—rots at core. September. Colmar d’Hiver. See Glout Morceau. Colmar Epine. Large, roundish oblong, greenish yellow; flesh sweet, melting, good, agreeable. September. Belgian. Colmar Gris. See Passe Colmar. Colmar Hardenpont. See Passe Colmar. Colmar Naves. See Beurré Naves. Colmar Niell. Large, obovate, pale yellow; buttery, melting, good. October. Columbia, p. 291 Commodore. Medium, obovate, yellow ; buttery, melting, sweet, good. Novem- ber. Belgian. Comprette. Small, obtuse pyriform, yellow- ish green; buttery, rich, perfumed. Odcto- ber. Flemish. Comstock. Medium, obovate, yellow and red ; crisp, sweet, sprightly. November. Comte de Flandre, p. 261. Comte de Lamy, p. 272. Comte de Paris, p. 261. Comte Lelieur. Medium, turbinate, yellow- ish green and brown; melting, sweet, high flavored. September. Belgian. Comtesse d’Alost. See Colmar d’ Alost. Conseiller de la Cour, p. 261. 489 Large, oblate, irregu- coarse, juicy, per- Conseiller Rauwez. lar, green, rough ; fumed, vinous, slightly astringent. Oéo- ber. Cooke. Rather large, pyramidal, irregular, pale yellow; juicy, buttery, rich, vinous. Oétober. Va. Copia. Large, yellow, coarse, rich. Odéto- ber. Phila. Cornelis ; or, Desirée Cornelis. Large, ob- ovate pyriform, greenish yellow ; melting, buttery, sweet, perfumed. August, Sep- tember. A new, promising Belgian pear. Coter, p. 292. Count Coloma. See Urbaniste. Countess of Lunay, p. 261. Crassane. Medium, roundish, greenish yel- low ; juicy, sweet, moderately pleasant. October. Crassane d’Hiver. Medium, half melting, high flavored. Winter. Crawford. iledium, obovate, light yellow ; flesh buttery, sweet, moderately pleasant. August. Scotch. Croft Castle. Medium, roundish, greenish yellow; juicy, crisp, sweet. October. English. Cross, p. 294. Cumberland. Rather large, obovate, orange yellow ; buttery, moderately juicy. Odto- Bekok: Ei. Cushing, p. 273. Dallas, p 273. Dana’s Hovey, p. 292. Davis. Small, roundish, variable, russeted ; buttery, gritty at core, vinous, good. Oc- \ faberee eas Deans. See White Doyenné. Dearborn’s Seedling, p. 255. De Bevay. Rather large, pyriform, yellow ; juicy, melting, vinous. Odtober. Bel- gian. Delices de Charles. Medium, pyramidal, yellowish green ; juicy, melting, vinous— like Brown Beurré. December. Bel- gian. Delices d’Hardenpont of Angers, p. 273- Delices d’Hardenpont of Belgium. Large, conic pyriform, greenish yellow, rough ; buttery, melting, juicy, sweet, rich, aro- matic. November, December. Belgian. Delices de Jodoigne. Rather large, yellow- ish green; half melting, rich, very good. October. 21* 490 Descriptive List De Louvain. Medium, obovate pyriform, light yellow; buttery, melting, rich, per- fumed, excellent. Odétober. Belgian. Democrat. Medium, greenish yellow. Late August. A strong grower. Pa. Désirée Cornelis. Large, pyriform, greenish yellow, sweet, agreeable. August, Sep- tember. New. Foreign. De Sorlus. Large, ovate, pyriform, light green becoming yellow; juicy, melting, pleasant, deficient in flavor. Early Win- ter. De Spoelberg. See Vicompte de Spoel- berch. Des Nonnes, p. 283. Des Tongres, p. 261. Deux Sceurs. Large, long pyriform, green ; juicy, very rich, with an almond flavor. November. Belgian. Diel. See Beurré Diel. Dix, p. 262. Dikeman. Medium, oblate, yellow ; juicy, melting, rich, vinous, perfumed. October. Conn. Diller. Rather small, round, yellowish ; granular, juicy, sweet, perfumed. Early September. Doéteur Bouvier. Large, long pyriform, light green. a little russet; juicy, half melting, agreeable, vinous. February. Belgian. Docteur Capron. Medium, obovate, green- ish yellow, partly russeted ; melting, plea- sant, sprightly. October. Belgian. Doéteur Lentier. Medium, pyriform, green- ish yellow; buttery, juicy, perfumed, very good. November. Doétor Trousseau. Large. obovate, green dotted red ; buttery, juicy, rich. Novem- ber, December. Belgian. Double Philippe. See Boussock. Douillard. Rather large, turbinate ; juicy, melting, perfumed. very good. Dow. Medium, obovate, pyriform or conic, yellowish green, rough, partly russeted ; juicy, melting, vinous, sometimes astrin- gent. September, October. Conn. Dowlin. See Uwchlan. Doyenné Blanc. See White Doyenné. Doyenné Boussock. See Boussock. Doyenné Boussock Nouvelle. See Bous- sock. Doyenné d’ Alengon, p. 292. Doyenné d’ Eté, p. 256. Doyenné d’Hiver. See Easter Beurré. and Index—FPears. Doyenné d’Hiver d’Alengon. enné d’ Alengon. Doyenné d’ Hiver Nouveau. d’ Alencon. Doyenné Defais, p. 273. Doyenné Dillen, p. 273. Doyenné Downing, p. 273. Doyenné du Comice, p. 262. Doyenné Goubault, p. 287. Doyenné, Grey, p. 275. Doyenné Gris. See Grey Doyenné. Doyenné Gris d’Hiver Nouveau. See Doy- enné d’ Alencon. Doyenné Musque. See Bezi de Montigny. Doyenné Robin, p. 234. Doyenné Rose. Rather large, obovate, yel- low and crimson ; coarse, granular, flavor poor—rots at core. October. Doyenné Rouge. See Grey Doyenné. Doyenné Sieulle. See Sieulle. Doyenné, White, p. 282. Duc d’Aumfle. See Gedeon Paridant. Duc de Bordeaux. See Dumas. Duc de Brabant, p. 263- Duchesse d’Alost. See Colmar d’Alost. Duchesse d’Angouléme, p. 263. Duchesse d’Aremberg. Large, pyriform, dull green: coarse, tender, juicy, of mode- rate quality. Hardy, vigorous, produc- tive. September. Duchesse de Berri d’Eté, p 257. Duchesse de Brabant. Rather large, turbi- nate pyriform, greenish yellow, rough, with some russet ; melting, juicy, vinous, perfumed. Oétober. Duchesse de Mars. Rather small. round- ish obovate, dull yellow with russet ; melt- ing, juicy, perfumed. October. French. Duchesse d’Orleans, p. 263. Duchesse Heléne d’Orleans, p. 273. Dumas, p. 263. ° Dumortier, p. 273. Dundas, p. 273. Dunmore, p. 273. Dupuy Charles. Medium, conic pyri- form, yellow, rough, russeted; melting, See Doy- See Doyenné juicy. rich, very good. November. Bel- gian. Durandeau. See De Tongres. Early Catharine. See Early Rousse- let. Early Denzalonia. Small, roundish oblate, brown russet ; coarse, sweet. varying from good to poor. End of August. - Descriptive List and Index—FPears. Early Rousselet. Rather small, pyriform, yellow and brownish red ; sweet, pleasant, perfumed—rots at core. August. Eastnor Castle. Medium, roundish, green ; juicy, melting. December. Echassery. Medium, roundish oval, green- ish yellow; melting, buttery, sweet. Win- ter. French. Edmonds, p. 274. Edwards. Medium, round, yellow ; granu- lar—bakirg. Conn. Edward’s Henrietta, p. 255. Elizabeth, Edward’s. Medium, obtuse pyri- form, angular, greenish yellow; buttery, . sub-acid, good. October. Conn. Elizabeth, Manning’s, p. 255. Ellis. Rather large, pyriform, yellowish green ; juicy, melting, vinous. Early Oc- tober. Mass. Emile d’ Heyst, p. 263. Emilie Bivort. Medium, conic oblate, orange yellow and russet; juicy, rich, vi- nous. November. Emerald. Medium, obovate, green; melt- ing, buttery, sweet. December. Bel- gian. Enfant Prodigue. Rather small, pyriform, green, rough, russeted; granular, juicy, vinous, perfumed. October. Belgian. English Bergamot. See Autumn Berga- mot Epine d’Eté ; or, Summer Thorn. Medium, ~ pyriform, greenish yellow ; melting. sweet, - musky. Early September. Episcopal. See Fortunée. Esperione. Medium, obovate, slightly pyri- form, yellow; juicy, melting, perfumed. September. Excellentissima. See Duc de Brabant. Eyewood. Medium, oblate, dull yellow with some russet; buttery, good. Eng- lish. Feaster. See Bleeker’s Meadow. Ferdinand de Meester. See Rousselet de Meester. A Figue, p. 263. Figue d’Alencon, p. 263. Figue de Naples, p. 275. Fin Or d’Hiver. See d’ Hiver. Fine Gold of Summer. Small, roundish, yellow with a red cheek ; juicy, good, not rich August. Flemish Beauty, p. 275. Franc Real 491 Fleur de Neige; or, Snow Flower. Rather large, conic pyriform, yellowish green ; granular, sweet, high-flavored. October. Belgian. Florimond Parent. Very large, pyramidal pyriform, tapering to crown, green becom- ing deep yellow; coarse, melting, rich, perfumed. September. Belgian. Fondante Agréable. Medium, roundish obovate, yellowish green ; juicy, melting, refreshing. August. Fondante d’Automne. tive. Fondante de Malines, p. 275. Fondante de NGel, p. 288. Fondante des Charneuse. Brabant. Fondante des Pres. Medium, obovate py- riform, yellow ; melting, juicy, sweet. aro- matic. October. Belgian. Fondante Van Mons. Rather small, round- ish, pale yellow; juicy. melting, sweet, agreeable. November. Fondante du Comice. Large pyramidal, (small specimens obovate), yellow ; buttery, jeicy, rich, vinous. Odtober, November. French. Forelle, p. 263. Forme de Delices. See Belle Lucra- See Duc de Medium, obovate, yel- lowish, rough; buttery, rather dry, sweet. October. Fletnish. Fortunée. Rathersmall, roundish, russeted ; juicy, sprightly—cocking. Winter. Foster’s St. Michael. Medium, roundish ovate, yellow; coarse, astringent. Sep- tember. Franc Real d’Eté. Real. Franc Real d’Hiver. Medium, roundish, yellow and brown ; crisp—cooking. Win- ter. Frankford. See Bleeker’s Meadow. Frederick of Wurtemburg. Large, broad pyriform, yellow with crimson cheek ; juicy, melting, varying from excellent to worthless, September. Belgian. Frederika Bremer. Rather large, varying from roundish to pyriform, greenish yel- See Summer Franc low ; melting, vinous. October. N. Y. Fulton, p 284. Gansel’s Bergamot, p. 284. Gansel's Late Bergamotte. Roundish, greenish, rough; granular, juicy, sugary, perfumed. December. 492 Descriptive List Gansel’s Seckel. Rather small, oblate, yel- low, rough, with russet ; coarse, buttery, melting, rich, aromatic. November. Gedeon Paridant. Medium, obtuse pyri- form, greenish yellow; juicy, melting, brisk, excellent. September. Belgian. General Bosquet. Large, pyriform, green ; melting, very good. September. General Canrobert. Medium, obovate *py- pyriform, yellow. January. French General de Lourmel. Medium, obovate, greenish; juicy, melting. November. General Lamoriciére. Medium, ovate, greenish yellow and russet; flesh juicy, melting, rich, brisk, perfumed, sometimes astringent. Od¢tober. General Taylor. Rather small, turbinate, cinnamon russet ; granular, buttery, melt- ing, aromatic, very rich, excellent. No- vember. Gendesheim. Large, obtuse pyriform, greenish yellow ; of moderate quality. Oc- tober, November. Flemish. Gerardin. Medium, roundish, irregular, yellow with russet ; granular, astringent. September. Gilogil. Large, roundish, russeted ; crisp, cooking. Winter. French. Glout Morceau, p. 288. Goodale. Large, pyriform (short Bartlett shaped), handsome ; very good. Tree vi- gorous, hardy, productive—from seed of the McLoughlin. Maine. S. L. Good- ale. Golden Beurré of Bilboa, p. 275. Grand Soleil, p. 292. Graslin, p. 264. Great Citron of Bohemia. Small, oblong, yellow ; coarse, of little flavor. Septem- ber. Green Chisel. An erroneous name for Ma- deline—also the name of a small, roundish, green, summer pear, of a sweet but poor flavor. Green Mountain Boy. Medium. round, ob- ovate or pyriform, rich yellow ; melting, juicy, sweet, good. Oé¢tober. Green Sugar. Rather small, oblate turbi- nate, green ; juicy, melting, pleasant. Oc- tober. Green Sylvange. See Sylvange. Green Yair. Medium, obovate, juicy, of moderate flavor. September. Grey Butter Pear. See Grey Doyenné. Grey Doyenné, p. 275 green ; and Index—Pears. Gros Dillen. See Beurré Diel. Gros Rousselet d’Aéut. Medium, pyriform, yellow ; melting, juicy, vinous, perfumed. August. Belgian. Grosse Calebasse of Langelier. Marum. ; Grosse Marie. Medium, oblate pyriform, russeted ; juicy, rich, perfumed, with a vi- nous flavor. Groom’s Princess Royal. Medium, round- ish, greenish brown; buttery, melting, sweet, high flavored. Winter. Eng- lish. Guernsey. See Stevens’ Genesee. Gustin’s Summer. Small, roundish, ycllow ; sweet, with little flavor. September. See Van Hacon’s Incomparable. Rather large, roundish turbinate, yellowish green and brown, partly russeted, buttery, melting. vinous. Odober. English. Haddington. Rather large, obovate pyri- form, greenish yellow; crisp, aromatic— baking. Winter. Phila. Hagerman, p. 275. Hanners, p. 275. Hanover. Small, roundish obovate, green ; melting, juicy, pleasant. October. N. J Harrison’s Large Fall. valued only for baking. Harvard, p. 264. Hawe’s Winter. Large, yellow— Large, roundish, dul] yel- low ; coarse, juicy, rich, vinous. Decem- ber. Va. Hazel. See Hessel. Heathcot, p. 275. Henkel, p 276. Henrietta. See Edward’s Henrietta. Henri Bivort. Large, Doyenné-form, greenish yellow and brown ; melting, but- tery, juicy, sweet, perfumed. September. Belgian Henri Quatre. See Henry the Fourth. Henri Van Mons. Medium, pyriform (nearly Tyson shaped), yellowish with a blush; buttery, vinous, perfumed, agree- able. Odtober. Henry the Fourth, p. 276. Hericart, p. 276. Hericart de Thury. Large, pyriform (Bosc shaped), rough, light brown ; but- tery, rich. January. Belgian. Hessel. Small, obovate, yellowish green— of little value. September. Scotch. Descriptive List and [ndex—Pears. Rather large roundish, partly russeted; crisp, Keeps Holland Bergamot. greenish yellow, very juicy, sprightly, agreeable. till Spring. Hooper’s Bilboa. Bilboa. : Hovey. Medium, pyriform, yellow; melt- ing, juicy, rich, vinous. French. Howell, p. 276. Huguenot. Medium, roundish, pale yellow, dotted red; breaking, sweet, rather dry. October. Mass. Hull, p. 279. Huntington, p. 284. Hunt’s Connecticut. Medium, oblate, yel- lowish green; coarse, sweet, dry—culi- nary. See Golden Beurré of Imperatrice de France. See Flemish Beauty. Inconnue Van Mons, p. 288 Ives’ Bergamot. Rather smalj, roundish, greenish yellow; juicy, melting, aromatic. Early September. Conn. Ives’ Pear. Small, turbinate, irregular, greenish and brownish red; juicy, melting, good. Early September. Conn. Ives’Seedling. Rather small, round, green- ish yellow and crinison ; granular, juicy, melting, perfumed. Early September. Conn. Ives’ Virgalieu. Small, pyriform, greenish and dull crimson; granular, melting, vinous, refreshing. October. Conn. Ives’ Winter. | Medium, short pyriform, yellowish, russeted ; coarse. December. Conn. Jackman’s Melting. See King Edwards. Jackson. Medium, oblate approaching turbinate, greenish yeilow and rus- set; juicy, brisk, vinous. September. N. H. Jalousie. Rather large, roundish obovate, slightly pyrifurm, russeted ; coarse, sweet, deficient in flavor. Handsome and worth- less. September. Jalousie de Fontenay Vendée, p. 276. Jaminette, p. 288. Jargonelle, English; or. Epargne. Rather large, long pyriform, acute, greenish yel- low and dull brown; flesh rather coarse, juicy, pleasant, refreshing, sub-acid. Three weeks earlier than Bartlett. French origin. 493 Jargonelle, French. Medium _ obovate, greenish yellow with a red cheek; break- ing, sweet, rots at core. Handsome, but poor Early August. Jean de Witte, p. 292. Jersey Gracioli, Medium, conic oblate, greenish, rough, partly russeted; juicy, brisk, vinous. September. Joanette. See Aniéré Joannet. Johannot, p. 276. Jones’ Seedling, p. 292. Josephine. See Jaminette. Josepliine de Malines, p. 295. Jules Bivort, p. 277. Julienne, p. 252. July Pear. See Sugar Top. King Edwards. Large, pyriform, yellow with a red cheek; buttery, sometimes good. Oétober. King’s Seedling. Medium, oblate, yellow- ish green, rough; granular, sucha aroma- tic, perfumed. October. Kirtland ; or, Kirtland’s Seckel, p. 277. Kingsessing. p. 277. Knight's Monarch. Large, obovate, yellow- ish brown ; does not ripen in the Northern States. Winter. English. Knight’s Seedling. Medium, oblate, turbi- nate, rough, yellowish green ; juicy, sweet. Odtober. R. I. La Herard. Rather large, pyriform, pale yellow and brown; melting, juicy, sub- acid, pleasant, very good O&étober. Belgian. La Juive. Medium, turbinate, green and brown : melting, juicy, rich, perfumed. November. Belgian. Las Canas, p. 288 Laure de Glymes, p. 277. Lawrence, p. 288. Lebanon. See Pinneo. Leatch. See Philadelphia. Le Curé. See Vicar of Winkfield. Leech’s Kingsessing. See sing. Lee’s Seckel. ovate, rich russet; fumed, excellent. September. Leon le Clerc. Rather large, obovate, greenish yellow and russet at end; flesh crisp, firm, of moderate quality—cooking. Winter. Leopold Fi:st. Kingses- Medium or rather large, ob- buttery, rich, per Large, turbinate, pyriform, 494 green; melting. swect, perfumed. De- cember. Belgian. Lewis, p. 293. Liberale. Rather large, long pyriform, greenish yellow, partly russeted ; juicy, sweet, rich, aromatic. October. Lieutenant Poitevin. Large. greenish yel- low ; juicy, half melting. Late Winter. French. Limon, p. 255. Little Muscat. Quite small, turbinate, yel- low with brownish cheek; breaking, sweet, slightly musky. French. ‘Tolerably good. Little Musk; or, Primitive. Muscat. Locke’s Beurré. vate, dull green ; juicy, vinous. ber. Mass. Lodge, p 264. Long Green, p. 264. Long Green of Autumn, p. 264. Louis Dupont. Medium, obovate, green be- coming yellow; melting, juicy, sweet, per- fumed. October. Louise Bonne. Large. pyriform. pale green ; coarse, melting, moderately good. De- cember. Louise Bonne d’Avranches. Bonne of Jersey. Louise Bonne of Jersey, p. 264. Louise d’Orleans. See Urbariste. Lycurgus, p. 289. Lyon. p 278 Middle of July. See Little Medium, roundish, obo- Novem- See Louise Mabille. See Beurré Diel. Madame Ducar. Medium, oval, green be- coming yellow; very juicy, rich, perfumed. August. . Belgian. Madame Eliza, p. 264. Madame Millet. Medium, obovate, rich russet ; half melting, rich, perfumed, agreeable. March. French. Madeleine ; or, Magdalen, p. 252. Madotte. See Amadotte. Malconaitre d’Haspin. Large, roundish obovate, dull yellow with a brown cheek ; juicy, rich, melting, sub-acid, perfumed. October. Mansuette. Large, short pyriform, green- ish vellow; juicy, astringent—baking. September. March Bergamotte. Rather small, green, partly russeted ; coarse, flavor moderate. English. Descriptive List and Index—Pears. Marechal de la Cour. See Conseiller de la Cour. Marechal Dillen. Large, somewhat obo- vate, very irregular, pale green ; buttery, juicy, rich. November. Belgian. Marechal Pelissier. Medium, ovate. yellow and red. Late September. French. Marianne de Nancy. Large, pyriform, yel- lowish green, thickly dotted ; coarse, juicy, often poor. Marie Louise, p. 265. Marie Louise Nova. Rather large, pyriform, yellow with a brown cheek; melting, sometimes good, quickly decays. Septem- ber. Belgian. Marie Parent Large. pyriform, rich yellow ; juicy, rich, perfumed, very good. Odéto- ber. Belgian. Martha Ann ; or, Dana’s Ne. 1. long obovate, yellow; juicy, pleasant. November. Mass. Martin Sec. Small, somewhat pyriform, deep yellow, russet and crimson ; granular, half breaking, agreeable—cooking. De- cember, Medium, sub-acid, Mather. Rather small, obovate. russeted and reddish; buttery, pleasant. August. Pa. Maynard. Medium, obovate pyriform, yel- low with a red cheek; juicy, rich. Late July. : McLaughlin, p. 289. McVean. Large, oblate pyriform, yellow ; juicy, astringent. October. Monroe co., N. Y. Merriam, p. 284. Messire Jean. Medium, turbinate, yellow and russet ; gritty, juicy, breaking, sweet. November. French. Michaux. Medium, round, yellowish green ; sweet, of moderate quality. Early October. Mignonne d@’Hiver. Medium, obovate py- riform, rough russet ; granular, rich, brisk, astringent. November. Belgian. Miel de Waterloo. See Duc de Brabant. Miller’s Early. See Summer Portugal. Millot de Nancy, p 265. Mitchell’s Russet. Rather small, inclining to conic obovate, dark russet. rough ; melting, rich, perfumed. November. Ill. Moccas. Medium, obovate, green; juicy, not rich. December. Moore’s Pound, p. 278. Moor-fowl Egg. An incorrect name for Swan’s Egg. Descriptive List and Index—Pears. Medium, roundish, granular, rich, Monseigneur Affre. rough greenish russet ; perfumed. November. Morgan. Large, oblate, greenish yellow ; flesh white, a little gritty, sweet. juicy, vi- nous. Od¢tober. N.C. Moyamensing, p. 255. Muscadine, p. 255. Muscat Petit. See Little Musk. Muscat Robert Rather small, greenish yellow ; juicy, pleasant. Late July. Musk Summer Bon Chrétien. See Summer Bon Chrétien. Muskingum, p. 257. Nabours. Rather large, greenish yellow ; juicy, buttery, sweet. Strong grower. Ga. Napoleon, p. 265. Naumkeag. Medium, roundish, yellow rus- set, melting, astringent. October. Mass. Negley. Rather large, obovate pyriform, yellow and bright crimson, fair and hand- some; firm, juicy, rich. September. Pittsburgh. Pa. New. Ne Plus Meuris. Rather small, roundish, irregular, dull yellowish brown, partly rus- seted; agreeable. Winter. Belgian. Newtown Virgalieu. An early winter ba- king pear. L.I. Nickerson. Rather large, resembling Lou- ise Bonne of Jersey ; very good. Tree vigorous, hardy, productive. S. L. Good- ale. Me. New. Niell. Large, obovate, slightly pyriform, pale yellow; juicy, sweet, agreeable. Late September. Belgian. Nouveau Poiteau, p. 265. Oliver’s Russet. Rather small, roundish, yellow and rich brown russet, rough; coarse, flavor moderate. Late Septem- ber. Omer Pacha, p. 278. Onondaga, p. 265. Ontario, p. 265. Orange Bergamot. Medium, broad turbi- nate, yellow, rough ; firm, acid—baking. September. Orpheline Colmar. Large, pyriform, green becoming yellowish, with some russet : melting, juicy, sweet, perfumed, hand- some and very good. Oé¢tober. Bel- gian. Osband’s Summer, p. 255. 495 Osborne. Medium, short pyriform, yellow- ish green ; juicy, brisk. September. In- diana. Oswego Beurré, p. 278. Oswego Incomparable. Very large, obo- vate pyriform tapering to crown, yellow; coarse, pleasant, of moderate quality. September. Ott, p. 256. Pardee’s Seedling. Small, roundish, green- ish yellow, much russeted; granular, melting, vinous, perfumed. Oétober. Conn. Pailleau. Medium, turbinate, greenish yel- low, partly russeted, rough ; coarse, juicy sweet. Early September. Belgian. Payency, p. 266. Paradise d’Automne. dise. Parsonage, p. 266. Passe Colmar, p. 289. Passe Colmar Gris. Pater Noster, p. 290. Paul Ambre. Medium, obovate, sometimes pyriform, greenish yellow and grey russet ; buttery, melting, aromatic. Odtober. Paul Theliens. Large, conic obovate, yel- lowish, melting, slightly coarse, pleasant. November. Belgian. See Autumn Para- See Passe Colmar. Peach Pear. Medium, conic turbinate, yel- low, melting, rich, vinous. Late August. Belgian. Pendleton’s Early York. Rather small, obovate, slightly pyriform, yellow ; melt- ing, sweet. Late July. Conn. Pengethly. Medium, oval, light green, thickly dotted ; coarse, juicy, sweet, good. February. English. Pennsylvania. Medium, obovate, brown russet on dull yellow ; rather coarse, half melting, moderately good. Late Septem- ber. Phila. Petit Rousselet. Petre, p. 278. Philadelphia, p. 278. Philippe Goes. Medium, turbinate pyri- form, rough, russeted ; juicy, sweet, per- fumed, very good. November. Bel- gian. Pinneo, p. 256. Pius IX. Large, conic oblate, somewhat pyriform, yellow; granular, rich, good. Late September. A good market pear— of moderate flavor. See Rousselet de Rheims. 496 Descriptive List Pitt’s Prolific. yellow ; coarse, sweet, rather poor. tember. Plombgastel. Medium, oblong pyriform, Sep- See St. Michael Archangel. Pocahontas. Medium, obovate, or turbi- nate pyriform, yellow; melting, sweet, musky. Early October. Mass. Poire d’Abondance. Rather large, oblong pyriform, pale yellow; melting, juicy, sweet, excellent. October. Poire d’Albret. Medium, pyramidal, rough, brown russet ; Coarse, juicy, vinous, rich, perfumed. October. Poire d’ Avril. Large, roundish conic, greenish yellow; granular, juicy, sweet, agreeable—baking. November to Febru- ary. Poire de Chasseurs. Medium, short pyri- form, greenish yellow ; juicy, buttery, per- fumed, vinous. October. Belgian. Poire de Lepine. Small, oblate, yellowish and red; granular, melting. vinous, per- fumed. November. Poire Fruite. See Florelli. Poire Guillaume. See Bartlett. Poire Neige. See White Doyenné. Pope’s Quaker. Medium, oblong pyriform with yellow russet; juicy, pleasant. Oc- tober. L. I. Pound, p. 290. Pratt, p. 266. Prevost. Medium, rich yellow with a red cheek ; sweet, perfumed. Winter. Bel- gian. Primitive. See Little Musk. Prince Albert. Medium, pyriform, yellow- ish; melting, rich. February. Bel- gian. Medium, short pyri- Oc- Princess Charlotte form, greenish ; of little value here. tober. Belgian. Princess Maria. Rather small, pyramidal yellow, mostly russeted ; coarse, sweet, agreeable. October. Belgian. Princess of Orange. Medium, roundish, russeted; crisp, juicy, astringent. Odto- ber. Flemish. Pulsifer, p. 252. Queen of the Low Countries, p. 266. Quinnipiac. See St. Ghislain. Rallay. Medium, short pyriform, yellow, thinly russeted ; buttery, melting, good. “Vinter. and Index—FPears. Rapelje. Medium, varying from obovate or turbinate to pyriform, yellowish, russet- ed; juicy, varying from a rich aromatic to a poor flavor. September. L. I. Raymond, p. 278. Read’s Seedling. See Oswego Beurré. Reading, p. 290. Reine Caroline. Medium, narrow, pyriform, yellow with a red cheek ; crisp, dry, poor. © November. Retour de Rome. Medium, oblate, yellow- ish, partly russeted; granular, melting, vinous. September. Belgian. Richards. Rather large, obovate, yellow ; granular, melting, vinous. Od¢tober. Del. Richardson’s Seedling. Rather large, obo- vate, yellow; melting, sprightly, pleasant. O&tober. Ridelle’s. Medium, oblate turbinate, yel- low and bright red ; of moderate quality. September. Belgian. Roe’s Bergamotte, p. 284. Ropes. Medi.m, obovate, russeted; rich, perfumed, good. Odtober. Mass. Rosabirne. Medium, pyriform, greenish, russeted ; juicy, vinous, somewhat astrin- gent. Odtober. Rostiezer, p. 252. Rousselet Esperen. yellow; juicy, vinous, perfumed. tember. Rousselet de Meester. Medium, roundish, yellow with a red cheek ; coarse, not rich. Oétober. Belgian. Rousselet de Rheims. Small, obovate pyri- form, yellowish green ; sweet, aromatic— rots at core. Early September. French. Pyriform, turbinate, Sep- - Rousselet Hatif. See Early Rousselet. Rousselet Stuttgart. Below medium, conic, greenish with a brown cheek ; juicy, sweet, aromatic—rots at core. Late August. Rousselet Vanderwecken. Small, roundish or obovate, yellow; juicy, aromatic, per- fumed, very good. November. Sabine. See Jaminette. Salisbury Seedling. Short pyriform, partly russeted ; coarse, rather poor. October. N. Y. Scotch Bergamot. See Hampden’s Berga- mot. Seckel, p. 278. Selleck, p. 267. Serrurier, p. 279 Sheldon, p. 284. Descriptive List and [Index—Pears. Shenks. See Hosenshenck. Shepard, p. 279. Simon Bouvier. Small, pyriform, green; melting, perfumed. September. Bel- gian. Sieulle, p. 295. Sickel. A corruption of Seckel. Skinless, p. 252. Smith’s Bordenave. See Lodge. Snow Flower. See Fleur de Neige. Soldat Laboureur, p. 267. Souvenir d’Esperen, p. 267. Souveraine d’Eté. Medium, conic obovate, light yellow, crimson dotted ; melting, rich, vinous. Early September. Souveraine d’Hiver. See Passe Col- mar. Souveraine de Printemps. Medium, oblate, ribbed, yellow; granular, melting, vinous, somewhat astringent. March. Spice; or, Musk Pear. See Rousselet de Rheims. St. Andre, p. 279. St. Denis. Small, turbinate, ribbed, yellow- ish and red ; sweet, aromatic. Late Au- gust. St. Dorothée. Large, pyriform, taper- ing to crown, greenish yellow; juicy, melting, rich, sweet, perfumed. Odto- ber. St. Germain, p. 290. St. Germain, Brande’s, p. 291. St. Germain, Prince’s, p. 293. St. Ghislain, p. 267. St. Lambert. See English Jargonelle. St. Menin. Large, long pyriform, yellowish green ; melting, juicy, very good. Septem- ber. St. Michael. See White Doyenné. St. Michel Archange, p. 267. St. Vincent de Paul. Small, russet. Janu- ary. French. : Sterling, p. 279. Stevens’ Genesee, p. 285. Stone. Large, pyriform, yellow ; buttery, slightly astringent. August. Ohio. Styer. Medium, roundish, greenish yellow ; buttery, melting, very rich, perfumed. September. Pa. Styrian. Large, pyriform, deep yellow with a redcheek; crisp, rich. Od¢tober. Eng- lish. Sucrée de Hoyerswerda. Small, obovate, yellowish green ; juicy, sweet, sprightly. Late August. German. 497 Sugar Top. Medium, obovate turbinate, yellow ; of rather dry, sweet favor, mode- rate or poor. Late July. Sullivan. Medium, oblong pyriform, green- ish yellow ; juicy, sweet, pleasant. Sep- tember. Belgian. Supreme de Quineper, p. 253. Surpasse Crassane. Resembling the old Crassane, but more productive, healthy, and vigorous. Belgian. Surpasse Meuris. Medium, conic, rough, russeted ; melting, vinous. October. Summer Bell; or, Windsor. Large, pyri- form, regular, yellowish green : tender, coarse, astringent—rots at core. Treea handsome grower and great bearer. Late August. Summer Bergamot. Small, round, greenish yellow ; juicy, rich, becoming dry. Early August. Summer Bon Chrétien. Large, pyriform, ribbed, rich yellow with a reddish cheek ; breaking, very juicy, sweet. Formerly much valued, now generally destroyed by black mildew. Early September. Summer Doyenné, p. 256. Summer Franc Real. Medium, obovate, slightly pyriform, yellowish green; fine grained, buttery, sweet, pleasant. Early September. Summer Portugal, p. 258. Summer Rose. Medium, roundish, yellow- ish ; of poor quality. Late August. Summer St. Germain. Medium, obovate, green ; juicy, slightly acid. Late August. Summer Thorn. See Epine d’Eté. Superfondante. Medium, obovate, pale yel- low ; buttery, melting, good. Od¢tober. Surpasse Virgalieu, p. 279. Suzette de Bevay, p. 290. Swan’s Egg. Small, oval, pale green ; juicy, sweet, slightly musky. October. Swiss Bergamot. Medium, roundish, slightly turbinate, pale green and pale red; melting, sweet, agreeable. October. Sylvange. Roundish obovate, pale green ; melting, sweet, agreeable. October— keeps well, Tarquin de Pyrenees. Large, pyriform, green; quality poor—great keeper. Taylor Pear. Medium, roundish oblate, green ; buttery, vinous, with vanilla flavor. Early Winter. Va. 498 Tea, p. 279. Theodore Van Mons, p. 267. Thompson’s, p. 279. Thuerlinck. Very large, but of little value. Belgian. Tillington. Small, obovate, dark green, rough; coarse, of moderate quality. Oc- tober. English. Totten’s Seedling. Rather small, turbinate pyriform, pale yellow; buttery, melting, vinous, perfumed. Early October. Conn. Triomphe de Jodoigne, p. 267. Trout Pear. See Forelle. Tyler. Small, turbinate, yellow: granular, melting, brisk, vinous. October. Tyson, p. 253- Uvedale’s St. Germain. See Pound. Upper Crust. Rather smali, obovate, green, partly russeted; buttery, melting, very good. July at the South—not good North. Urbaniste, p. 267. Uwchlan, p. 257- Vallée Franche. Medium, obovate, green- ish yellow ; juicy, sweet, flavor rather poor. Early September. Van Assche, p. 279. Van Buren. Large. obovate, yellow with a blush ; crisp, sweet, perfumed. Handsome —of moderate quality. An excellent culi- nary sort. New Haven, Conn. Van Marum. Large, pyriform with a long neck, bronze colored ; coaise, fibrous, not juicy, | pleasant—baking. Late au- tumn. Van Mons Leon le Clerc, p. 268. Vauquelin. Rather large, obovate; juicy, sub-acid. Winter. Verte Longue. See Long Green. Verte Longue of Angers, p. 268. Vezouziere. Rather small, roundish oval, yellowish ; juicy, melting, sweet, agreeable. September. Vicar of Winkfield, p 290. Vicompte de Spoelberch, p. 293. Virgalieu. See White Doyenné. Wadleigh. Rather small, roundish obovate, yellow; melting, juicy, very good. Early September. N. H. Walker’s Seedling, p. 280. Washington, p. 280. Waterloo. See Duc de Brabant. Descriptive List and Index—FPears. Wendell. Medium, pale yellow, often with a red cheek; melting, juicy, not rich. Late August. Belgian. Westcott, p. 281. Wharton’s Early. Rather large, obovate py- riform, yellowish green; melting, juicy, sweet. Late August. Wheeler. Medium, roundish obovate, yel- lowish green ; coarse, sweet, juicy, per- fumed. Early September. R. I. White’s Seedling. Medium, roundish obo- vate, greenish yellow ; juicy, good. New Haven, Conn. Wiest. Medium, roundish oval, green ; melting, sub-acid, pleasant. September. Pa. Wilbur, p. 281. Wilkinson, p. 281. Williams’ Early. Small, roundish turbinate, bright yellow, dotted red; juicy, rich, slightly musky. EarlySeptember. Mass. William Edwards. Medium, obtuse pyri- form, yellow, thickly dotted; buttery, sweet. September. Conn. Williams’ Bronchrétien. See Bartlett. Williamson. Medium, obovate, rich yel- low, thickly dotted ; fine grained ; juicy, rich, Oétober. L. I. Willermoz, p. 290. Wilmington, p. 268. Wilkinson, p. 281 Windsor. See Summer Bell. Winship’s Seedling. Medium, conic pyri- form, yellow ; juicy, pleasant. Late Sum- mer. Mass. Winter Bergamot. See Easter Berga- mot. Winter Nelis, p. 291. Winter Seckel. Medium, oblate, yellow- ish brown, partly russeted ; juicy, rich, sweet, aromatic. February. Va. Wolaston. See Glout Morceau. Wredow. Medium, oblate approach- ing pyriform, greenish yellow and rus- set; juicy, melting, rich, vinous. Odto» ber. Yat. Small, turbinate, brown russet ; jui- cy, perfumed—rots at core. Septem- ber. Yellow Butter. See White Doyenné. York Bergamot. See Autumn Berga- mot. Zephirin Gregoire, p. 294. Descriptive List and [Index—Plums. Zephirin Louis Gregoire. Medium, turbi- nate, yellow with a red cheek; very juicy, slightly perfumed. Decem- ber. 499 Zoar Beauty. Medium, pyriform, ight yel- low, with a red cheek; partly melting, sweet, moderately good—rots at core. August. Ohio. PLUMS. Abricotée Rouge. Medium, oval, red and violet ; sweet, dry, poor. Agen Datte. See Prune d’Agen. Albany Beauty, p. 350. Amber Primordian. See Primordian. American Wheat. Small, roundish, pale blue ; juicy, sweet. Late August. Great bearer. American Yellow Gage. See Prince’s Yel- low Gage. Angelina Burdett. | Medium. round. nearly black, thickly dotted; rich. excellent. English. September. Apple Plum. Medium, roundish, reddish purple ; slightly coarse, sprightly. Sep- tember. Mass. Apricot, p. 350. Autumn Gage, p. 350. Beekman’s Scarlet. See Lombard. Belgian Purple. Medium, roundish, purple ; a little coarse, juicy, sweet, rich. Sep- tember. Belle de Septembre. Very large, oval, red- dish brown—culinary. October. Bingham, p. 351. Black Damask. Medium, roundish, green- ish yellow ; juicy, sweet, rich. August. Black Damson. See Damson. Black Imperial. See Bradshaw. Black Morocco. See Morocco. Bleecker’s Gage, p. 350. Bleecker’s Scarlet. See Lombard. Blue Gage. Small, round, dark blue; slightiy acid ; moderately rich. Of little value. August. Blue Holland. See Holland. Blue Imperatrice, p. 337. Medium, oval, reddish flesh firm, sugary—clingstone. Blue Perdrigon. purple ; August. Bolmar; or, Bolmar’s Washington. Washington. Bradford Gage. See Green Gage. Bradshaw, p 337. Brevoort; or, Brevoort’s Purple Bolmar, p- 338. Bricetta. Medium, roundish oval, yellow dotted red; juicy, rich, very good. Sep- tember. Bruyn Gage. See Green Gage. Buel’s Favorite, p. 351. Burgundy Prune. Medium, ovate, necked, reddish black ; juicy, rich, pleasant—free- stone. September. Burrette’s. | Large, long oval. dull yellow; melting, sweet, aromatic. September. Bayfield. Small, round, light yellow—good. Clingstone. August See Caledonian. See Goliath. Catalonian. See Primordian. Cherry, p. 338. Cheston. Rather small, oval, dark purple ; flesh firm, sweet, sprightly—freestone. July and August. Cloth of Gold. See Drap d’Or of Esperin. Coe’s Golden Drop, p. 351. Coe’s Late Red, p. 339. Columbia ; or, Columbian Gage, p. 339. Corse’s Admiral. Rather large, oval, light purple ; juicy, sprightly, moderate flavor. September. Montreal. Corse’s Field Marshal. Rather large. oval, purplish red; juicy, sub-acid. August. Montreal. 500 Descriptive List Corse’s Nota Bene, p. 339. Cruger’s Scarlet Gage; or, Cruger’s Seed- ling, p. 339- D’Agen. See Prune d’Agen. Damask. See German Prune. Damson, p. 339- Dana’s Yellow Gage, p. 351- De Delice, p. 339. De Montfort, p. 340. Denniston’s Albany Beauty, p. 350. Denniston’s Red, p. 340. Denniston’s Superb, p. 351. Diamond. Very large, oval, black ; coarse, acid, dry.- September. Diaprée Rouge. See Red Diaper. Dictator. Very large, brownish pur- ple; rich, juicy, high flavored. Mon- treal. Domine Dull, p. 340. Downton Imperatrice, p. 351. Drap d’Or, p. 351. Drap d’Or of Esperin, p. 35:- Duane’s Purple, p. 340. Dunmore. Small, ovate, green becoming yellow; juicy. sweet, aromatic—freestone. O mw . + > “a 2 WAS ° ‘ . *. ‘i=. Ci + oe er ty Sane VR abe Pac yer. A : * 7 +) Say ' wn ee pr ‘ig } ‘> ‘ 4. . ‘ ] < t * 7 j j . ’ a ) a a = m - ~~ J J Do) hase eee | “OLA CP aire a ye a gs ee aie Decuer : eer eee a wn WL?e11?