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FRUIT-GARDENING

CONTAINING

COMPLETE PRACTICAL DIRECTIONS

FOR

THE SELECTION, PROPAGATION
AND CULTIVATION OF ALL
KINDS OF FRUIT

BY

THOMAS BRIDGEMAN

GARDENER, SEEDSMAN AND FLORIST

PHILADELPHIA
HENRY T. COATES & CO.

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FRUIT-GARDENING.

CHAPTER L

SELECTING FRUIT-TREES IN THE NURSERY.

In the choice of fruit-trees, all possible care and attention
are necessary ; for, to have trees that do not answer the expec-
tations of the proprietor, is a great disappointment. As the
young gardner may need such directions calculated to govern
him in his choice, I shall endeavor to furnish them. Whatever
species or varieties of fruit-trees are wanted, choose those trees
that are vigorous and straight, and of a healthy appearance.
Whether they have been grafted or budded, be careful to
select’ such as have been worked on young stocks. Grafts and
buds inserted into old, crooked, stunted stocks, seldom succeed
well, Trees that are healthy, have always a smooth, clean,
shining bark. Such as are mossy, or have a rough, wrinkled
bark, or are the least affected by canker, should be rejected.
Canker is discoverable in the young wood, and generally two
or three inches above the graft or bud. If the tree be an
Apricot, Nectarine, Peach, or Plum, and any gum appears on
the lower part of it, do not fix upon that. Let the tree you
select (if a dwarf) be worked about six inches from the ground,
and only one graft or bud should be upon each stock; for when
there are more, the tree cannot be brought to so handsome a

form.
In some of the following articles, it will be seen that several,

10 FRUIT-GARDENING.

descriptions of trees may be transplantcd with safety, even
when far advanced in growth. When trees of four or five
years’ growth, after having been headed down, that are healthy,
and well furnished with fruit-bearing wood close up to the
centre of the tree, can be obtained, they will do very well; but
great care is requisite in taking up, removing, and planting
such. Le‘ the tree be taken up with as great a portion of the
roots as possible, taking care not to bruise, split, or damage
them ; for want of attention to these points, trees often become
diseased. Whenever any roots have been accidentally broken,
split, or otherwise damaged in taking up the tree, let them be
cut off; or if they cannot be well spared, let the damaged or
bruised part be pared clean with a sharp knife, and a portion
of grafting-wax be spread over the wound, in order to keep
the wet from it, which would otherwise injure the tree.

The necessity of pruning-in and dressing mangled roots is
particularly required in trees of the stone fruit, such as Apri-
cots, Nectarines, Peaches, and Plums; for without the appli-
“cation of some remedy, they gum at the ronts, which defect,
if not counteracted, very materially injures the upper part of
the trees, which may become so affected as never to recover
afterwards; therefore, great care should be taken not to occa-
sion such injury; and when accidents happen, all due caution
and application are necessary to promote a healthy and vigor-
ous growth.

A young tree, likely to do well, should have roots nearly
corresponding to the branches; at least, it should have one
strong root in a similar proportion to the bole of the tree, with
a proper distribution of branching fibres. Healthy roots are
always smooth and clear; their color varies a little according
to the kind of tree; but the older the roots are, the darker the
color is.

After the tree is taken up, be careful, in conveying it to the
place where it is to be planted, that the roots are not chafed
or rubbed. If trees are to be conveyed to a considerable dis-
tance, they should be well guarded by straw, or otherwise, in

FRUIT-GARDENING, 11

order to prevent injury. All damaged or bruised rovts should
be pruned, as soon as the tree is taken up; but if it be neces-
sary to prune away any sound, good roots, such pruning should
be delayed until the time of planting. In pruning away roots,
always let them be finished by a clear cut, and in a sloping
direction. When trees are planted at an advanced season in
the spring of the year, it will be necessary to prune the tops;
and if trees are removed that have been trained three or four
years, and are not properly supplied with young wood, they
must be cut down either wholly or partially, in order to obtair
a sufficiency. In practising this upon Apricot and Nectarine
trees, always prune so as to have a leading shoot close below
the cut, as it is very rare they will push a shoot below, unless
there be a lead’ This attention is not so particularly required
in the Pear, as such will generally push forth shoots, although
no leading ones are left; but in all kinds, the younger the
wood is, the more certainly are shoots to be produced. If a
tree that has been under training for one or two years, should
only have one strong, leading shoot, and two or three weaker
ones which do not proceed from it, let the weak shoots be
pruned clean away, and shorten the strong one, from which a
handsome head may afterwards be formed. For further direc-
tions as respects pruning or planting fruit-trees, the reader is
referred to the succeeding articles on these subjects.

DESCRIPTIVE LIST OF FRUIT.

In order to assist the reader in making a judicious selection
of fruit-trees, I have furnished a short description of such
species and varieties as are in great repute for every good
quality. Previous to making this selection, I carefully perused
Prince’s Pomological Manual, Kenrick’s American Orchard-
ist, Lindley’s Guide to the Orchard and Fruit Garden, and
Manning’s Descriptive Catalogue of Fruits. Besides these im-
portant guides, I had the select catalogues of different nursery-
men before me, and have chosen such only as have been most

12 FRUIT-GARDENING.

generally “commended. In doing this, I have had difficulties
to contend with, of the nature of which none but those who
have duly considered the subject can form any idea. The
facility with which seedling plants are raised, and the paternal
fondness with which people are apt to regard their own seed-
lings, have occasioned hundreds of names to appear in the
various catalogues, which tend not a little to swell the largc
and increasing list of fruits.

In many instances, the English, French, Spanish, and other
names, provisional, local, and barbarous, are given to the same
variety ; consequently, some fruits appear in the different cata-
logues under all the varied names; and the patience and labor
necessarily requisite for ascertaining which are really distinct
varieties, and which are most worthy of cultivation, are corre-
spondingly great.

To exemplify: Suppose from a catalogue of Pears the fol-
lowing names should be selected by a person wishing to plant
as many varieties in his orchard—namely, Brown Beurre,
Beurre Gris, Beurre Rouge, Beurre Dore, Beurre d’ Anjou,
Beurre d'Or, Beurre d’Ambleuse, Beurre d’ Amboise, Poire
@ Amboise, Isambert, Red Beurre, Golden Beurre, Beurre du Roi,
Waite Dorrnne, Doyenne Blanc, Doyenne, Beurre Blane,
Bonne-ante, Saint Michael, Carlisle, Citron de Septembre,
Kaiserbirne, Poire & court queue, Poire de Limon, Valencia,
Poire de Neige, Poire de Seigneur, Poire Monsieur, White
Beurre. Here is a list of twenty-nine kinds, as the purchaser
supposes, but when the trees produce their fruit, he finds, to
his great disappointment and mortification, that he has only
two varieties, namely, the Brown Beurre and the White
Doyenne.

In making out the descriptive lists, I have generally adopted
the names given in the catalogues of the most celebrated nur-
serymen, as a heading; and have cansed the synonymes, or
names by which the same variety is known, or has been called,
to be printed in ¢éadics; thus, my lists of about four hundred
varieties of the various kinds of fruit, will embrace what has

FRUIT-GARDENING. 13a

been deemed by some as different varieties, perhaps to the
number of nearly two thousand.

In preparing the following articles, the object has been to
farnish information which would entertain as well as instruct
the reader. Besides the authorities quoted, I have gleaned
from those inexhaustible treasures to horticulturists, Loudon’s
Encyclopedia of Plants, and that of Gardening; but on account
of the brevity necessarily observed throughout this work, it
has been found impracticable to give many entire extracts.
Suffice it to say, that the historical facts are generally collected
from these sources.

TRAINING AND PRUNING FRUIT-TREES AND VINES.

In training and pruning fruit-trees and vines, particular at-
tention is required. To supply a tree with a sufficiency of
vegetable juices, there must necessarily be living bark and
wood in an uninterrupted succession from the root to the
extremities of the branches. Pruning, therefore, is useful to
remedy any defect, as well as to take off superfluous wood,
and prevent unnecessary waste of the sap. Pruning may be
performed at different seasons of the year, according to the
kinds of fruit, which will be shown under each head as we
proceed.

In the spring or summer pruning, be careful not to destroy
the germs of future fruits; but merely remove all unserviceable
sprigs. In the winter season, make your selection from the
wood-shoots of the preceding year; and keep those which
appear the most healthy, and cut away those which seem
redundant. Beginners had better prefer the spring, as the
buds will then be a guide for them to go by. But this busi-
ness must not be delayed too late in the season, as some kinds
of trees and vines are apt to bleed from being pruned untime-
ly. When the sap rises in Grape Vines, before the wound is
healed, bleeding ensues, and it is not easily stopped. When
this happens, sear the place, and cover it with melted wax, or

14 FRUIT-GARDENING,

with warm pitch spread upon a piece of bladder; or peel off
the outside bark to some distance from the place, and then
press into the pores of the wood a composition of pounded
chalk and pitch, mixed to the consistence of putty. Vines
will bleed in autumn as well as in spring, though not so
copiously. The best preventive is timely or early pruning in
the spring, and not pruning until the wood is thoroughly ripe
in autumn.

With respect to the manner in which vines, and some parti-
cular kinds of trees, should be trained, opinions are at vari-
ance. Some advise training the shoots in a straight and direct
manner, others in a horizontal manner, and others again in a
serpentine form, etc. If vines be trained on low walls or trel-
lises, the horizontal or zigzag manner of training may be
adopted. Horizontal training is that in which from a main
stem lateral branches are led out horizontally on each side.

It has been remarked, that in order to be a good trainer of
vines, a man must have some forethought, and be capable of
making his selection as the plants shoot. He must predeter-
mine how he shall prune, and where he shall cut at the end of
the season; and so, as it were, fashion the plants to his mind.
He has this more effectually in his power, with respect to the
vine, than fruit-trees with fruit, on account of its rapid growth

PRUNING THE VINE.

In pruning vines, cut generally two inches above the bud.
Some cut nearer, even as near as half an inch, which is apt to
weaken the shoot of next scason, and sometimes to prevent its
vegetating at all; the buds being very susceptible of injury, on
account of the soft and spongy nature of the wood. In cut-
ting out old wood, be careful to cut in a sloping direction,
and to smoothe the edges of the wood, in order to prevent its
being injured by moisture. The pruning being finished, let
the loose, shreddy, outward rind on the old wood be carefully
peeled off, observing not to injure the sound bark, and clear

FRUIT-GARDENING. 15

the trellis of branches, leaves, and tendrils. Let the shoots
and branches afterwards be regularly laid in, at the distance
above specified, particularly the young shoots that are expect-
ed to bear next season. As to others, it is not so material
how near the young shoots be placed to the old, even though
they sometimes cross them. Choose strands of fresh matting,
or packthread, to tie with; and observe to leave sufficient
room for the swelling of the shoots and branches next season.

Vines may be pruned too much as well as too little. There
is nothing gained by training vines very high. A vine ten

— SS

Training a Vine Fan-Shaped.

feet high will be as productive as one forty feet high. The
illustration herewith given will furnish an idea of the manner
of cutting off the old wood, at cc, and throwing all the sap
into two vertical canes, aa. Or the tops may be cut off at 08,
and the laterals trained horizontally at pleasure.

L

16 FRUIT-GARDENING.

PRUNING FRUIT-TREES.

By attending to the proper training of fruit-trees, every
advantage is promoted; and by a judicious management in
other respects, wood may not only be obtained, but preserved
in every part of the tree, so that it will bear fruit to the very
bole, which will evidently be greatly to the credit of the gar-
dener, the benefit of the proprietor, and equally conducive to
the beauty and welfare of the tree. While trees are young, it
is necessary to lay a good foundation for a supply of bearing-
wood in future years; for when this is neglected, and they
become naked, it is some time before a supply, can be recover-
ed. In shortening a branch, always take care to cut in a
direction a little sloping; and the middle of all standard trees
should be kept as open as possible. It is requisite to have a
very sharp knife, that the cut may not be ragged, but clean;
and in the operation be careful that the knife does not slip,
so that another branch be cut or damaged.

The general pruning of fruit-trees is indifferently performed
by many persons, at any time from autumn to spring; and it
may be so done without any great injury to them, provided
mild weather be chosen for the purpose, and the wood be well
ripened. Although it may be advantageous to prune trees
early in the winter, when the wood is well ripened, yet, when
the wood is green and the buds have not arrived at a mature
state, it is requisite in such cases to defer pruning until spring ;
taking care, however, that it is performed before the moving
of the sap. The necessity of this arises from the circum-
stance that as the wood is not ripened in autumn, the sap is
then in an active state, and will continue so until the frost
causes it to become stagnant; and if the shoots were shorten-
ed while the sap was in motion, the buds would be consider-
ably injured, and the tree weakened. Such unripe shoots are
also more liable to suffer by the severity of winter; and wnen
the pruning is deferred until spring, all such parts as may

FRUIT-G ARDENING. 1?

‘have been affected by the weather can be removed to the
extent to which the damage has been sustained. As the
pruning of such unripe wood in the autumn would be injz
rious, so it frequently is when it is done during winter; and
the more so according to its severity ; because, whenever a
cut is made on such green wood, the frost generally affects it,
as the sap is not so dense, nor the wood so firm, as to be able
to resist the intense cold.

DIFFERENT MODES OF TRAINING.

Whatever method is adopted in training trees, care should
be taken to keep the two sides as nearly equal as possible;
this may easily be done, whether they are trained in the fan
or horizontal method. For espalier trees, the horizontal
method has many advantages over any other. The small
compass within which the trees are obliged to be kept,
requires such a direction for the branches, in order to make
them fruitful; and were very high trellises formed, so as to
admit of the trees being trained in the fan method, such
would be very objectionable, by reason of the shade they
would cause, and the trees would also be deprived of the
benefit of a warmer temperature, which those less elevated
Teceive.

As some young gardeners may not know what is meant by
espaliers, it may be uecessary to explain that espaliers are
hedges of fruit-trees which are trained up regularly to a
frame or trellis of wood-work; they produce large fruit plen-
tifully, without taking up much room, and may be planted
in the Kitchen-Garden without much inconvenience to its
other products. For espalier fruit-trees in the open ground, a
trellis is absolutely necessary, and may either be formed of
common stakes or poles, or of regular joinery work, according
to taste or fancy.

Standard trees should be pruned low. An excellent mode
of pruning is to imitate the cherry-tree, which sends a stem

18 FRUIT-GARDENING.

straight upwards, with boughs projecting laterally, on every
side, at distances of two or three feet apart. The boughs also
should have limbs at suitable distances apart. All the
branches should not be cut off the limbs for several feet from
the body of the tree, as many of our apple-orchards have been
pruned. The entire area occupied by the branches should be
well filled up with fruit-producing limbs. In order to do this,
one must commence pruning trees when they are young, and
prune a little every season, as the branches require. It is
decidedly objectionable to allow trees of any kind to grow
unpruned for several years, and then give them a severe prun-
ing. Some trees need but little pruning; while others require
more or less every year.

BEST TOOLS FOR PRUNING.

The implements employed in pruning, and the manner of
using them, are matters of moment. If the operation is com-
menced when the tree is young, and judiciously followed up, a
good knife, a small saw, a mallet, and a chisel fixed on a six-foot
handle, to trim the tops and extremities of the branches, are all
the tools that are required. A darge saw will be occasionally
wanted; but an axe or hatchet should never be employed, as
they fracture the wood, bruise and tear the bark, and disfigure
the tree.

BUDDING AND GRAFTING FRUIT-TREES.

Budding and Grafting, Lindley observes, are operations that
equally depend for their success upon the property that buds
possess of shooting roots downward, and stems upward; but
in these practices, the roots strike between the bark and wood
of the stock, instead of into the earth, and form new layers of

FRUIT-GARDENING. 19

wood, instead of subterranean fibres. The success of such
practices, however, depends upon other causes than those
which influence the growth of cuttings. It is necessary that
an adhesion should take place between the scion and the stock
so that when the descending fibres of the buds shall have
fixed themselves upon the wood of the stock, they may not be
liable to subsequent separation. No one can have studied the
economy of the vegetable kingdom, without having remarked
that there is a strong tendency to cohesion in bodies or parts
that are placed in contact with each other.

To bud trees, let the following method be adopted: Pro-
cure a knife which has a thin blade; the use of the blade is to
prepare the buds, and the handle is used to raise the bark of
the stocks, so that the buds can be easily inserted. Have
some good strong bass in readiness, and then take some good
thrifty sprigs from healthy trees of the sorts you intend to
propagate. When all is ready, make a cut in the bark of the
stock transversely, and from the middle of this cut make
another downward, at least two inches in length, so that the
two cuts may be in the form of a T; then from one of your sprigs
proceed with expedition to take off a bud. This is effected as
follows: Insert the knife a little more than half an inch below
the bud or eye, force it into the wood, drawing it under the
bud, and cut the piece off across the shoot; then immediately
let that part of the wood which was cut off with the bud be
separated from it, which may be readily done with the knife,
by placing the point of it between the bark and wood at one
end, and, holding the bark in one hand, pull off the woody
part with the other, which will readily come from the bark if
the tree from which it was taken be in a vigorous condition.
Examine the bark, so as to be satisfied that the bud remains
perfect ; if there is no hole in it, let it be immediately inserted
into the stock, which is done by raising with the handle of
your knife the bark of the stock downward on each side from
the crosscut, and thrusting the bud in between the bark and
the wood, applying it as close as possible. As soon as the bud

20 FRUIT-GARDENING.

is put into its place, bind it securely with bass, beginning a
little below the cut and proceeding upward till you are above
the crosscut, taking care to miss the eye of the bud, just so
that it may be seen through the bandage of the bass. About
a week or ten days after the stocks have been budded, they
should be examined, when such as have united will appear
fresh and full, and those that have not taken will appear de-
cayed. In the former case the bandage may be left off, and in
the latter case, the stock may be budded in another place, pro-
vided the first operation was done in the month of July or
early in August, as these are the two most preferable months
for budding fruit-trees in general. Budding is, however, often
attended with success, if done early in September.

SCALLOP-BUDDING

is performed by cutting from a small stock a thin narrow scal-
lop of wood about an inch in length, and taking from a twig
a thin scallop of wood of the same length; this is instantly
applied, and fitted perfectly at top and bottom, and as nearly
as possible on its sides, and firmly bound with wet bass mat-
ting. This may be performed in the spring, and if it fails, it
may be done again in the month of July. The French prac-
tise this mode on Roses.

GRAFTING.

Grafting is the taking a shoot from one tree and inserting it
into another in such a manner that both may unite closely and
become one tree. These shoots are called scions or grafts, and
in the choice of them and the mode of preparing some de-
scriptions of stocks, the following hints will be useful :

Those scions are best which are taken from the lateral or

FRUIT-GARDENING. 21

honzontal, rather than from the strong perpendicular shoots,
The shoots of Apples, etc., should be taken from healthy trees
late in autumn, or before the buds begin to swell in the spring,
and buried half of their length in the ground or in a cool and
dry cellar, there to remain until the season of grafting.

For some descriptions of trees the stocks are beaded down
near to the ground. In nurseries, Apples intended for stand-
ards are generally grafted about nine inches high only, allow-
ing them to grow up standard high, and forming their heads
upon the second year’s shoots. In cider countries, the stock
is generally trained up standard high; and when grown sufli-
ciently large for the purpose, it is grafted at the height intended
for the head of the tree.

There are various methods of grafting, but the following are
those most generally practised.

CLEFT-GRAFTING.

This mode of grafting is generally practised on stocks of
from one to two inches in diameter, and may be performed in
the following manner: Let the head of the stock be carefully
sawed off where the limb is free from knots, and the end pared
smooth. Then with a thin knife, split down-the stock through
the centre to the depth of about two inches, and insert a
chisel to keep it open for the reception of the scion, which
must be prepared in the form of a wedge, with one or two buds
in the upper part, and inserted carefully, so that the inner
bark of the scion and of the stock may both exactly meet.
Large stocks require two scions, one on each side, and some-
times four are inserted. When done, tie them firmly together
with bass, and then cover the grafted part with well-prepared
clay, in an oval form, and close it securely.

These directions apply particularly to small limbs or small
trees, Those stocks that will pinch the grafts sufficiently tight
as soon as the chisel is taken out, do not require any binding.
When scions are set in large stocks, it is sometimes necessary

22 FRUIT-GARDENING.

to drive in a small wooden wedge to prevent the split stock
from crushing the scion. A little caution must be exercised
on this subject, to have the stock pinch sufficiently tight to
hold the scions securely in the desired position, else they will
not live. And if the scion be crushed by too severe pressure,
it cannot be expected to live.

SIDE-GRAFTING.

This mode is sometimes practised on those parts of a tree
where a limb is wanting. There are two ways in which it
may be performed. lst. The scion may be prepared in the
same manner as for splice-grafting, and the bark and wood on
the side of the stock cut sloping; the scion being then adjust-
ed as carefully as possible, it must be bound on and covered
with clay. 2d. The scion being cut sloping, a crosscut is to
be made in the side of the tree on the top of a perpendicular
slit; the bark of a tree above the crosscut must be pared down
slanting to the wood, and the bark raised as in budding; the
scion being then inserted, it must be bound fast, and covered
with clay.

SPLICE OR WHIP-GRAFTING.

This mode is often practised on small stocks, and it succeeds
best when the scion and stock are of an equal size. The scion,
which should consist of young wood of the former year’s
growth, may be cut to the length of about four inches, This
and the stock are each to be cut sloping for an inch or more,
and tongued. Tonguing consists in cutting a slit in the mid-
dle of the slope of the stock downward, and a corresponding
slit in the scion upward; both are now to be joined, so that
one of the sides, if not both, shall perfectly coincide, and then
securely bound with bass matting and covered with grafting-
clay or composition. As soon as the scion and stock are com
pletely united, the bass string may be removed.

FRUIT-GARDENING, 23

SADDLE-GRAFTING,

The celebrated Mr. Knight practised this mode of grafting
on very small stocks. The upper part of the stock is prepared
in the form of a wedge, by two sloping cuts, one on each side.
The scion is prepared by slitting it upward, and paring out
the middle part on each side to a point. When the stock and
scion are of equal size, the adjustment may be made perfect ;
but if unequal, one side must exactly meet. The whole is
secured by a string of bass matting, and covered with compo-
sition or clay; but the string must be removed as soon as a
nerfect union has taken place.

ROOT-GRAFTING.

24 FRUIT-GARDENING.

This operation is often performed on Grape-vines, just below
the level of the surface, by the usual mode of cleft-grafting.
It is also performed on portions or pieces of root where suita-
ble stocks are scarce. The illustration on page twenty-three
represents the usual mode of root-grafting. The lines exe)
represent the surface of the ground. The main thing in all
kinds of grafting, is to made a “ close fit” between the stock
and the scion,

GRAFTING BY APPROACH.

The trees or shrubs to be grafted in this mode must be
growing very near to those which are to furnish the grafts.
The limbs or branches of each tree, which are thus to be
united, must be pared with a long sloping cut of several
inches, nearly to the centre; and the parts of each tree thus
prepared are to be brought together, and finally secured by a
bandage of matting, so that the bark shall meet as nearly as
possible. The graft may then be covered with clay or compo-
sition; and when a complete union has taken place, the trees
or shrubs may be separated with a sharp knife, by cutting off
below the junction.

It may be here observed that, as young grafted trees in the
nursery progress in growth, the lower side-limbs should be
gradually shortened, but not suddenly close-pruned, as they are
essential for a time to strengthen the trunks, and to the up-
right and perfect formation of the tree.

THE BEST TIME TO GRAFT.

The best time to graft Apple and Pear-trees is, when they
are in blossom. At that time, sap flows most abundantly,
wounds heal more readily, and the stock and scion are far more
likely to unite than when the sap is not so abundant. I have
always heard it remarked that Cherry-trees should be grafted
before the buds begin to swell. But I have always had far

FRUIT-GARDENING. 25

better success with scions that were put in when the trees were
about to blossom, than with the grafts that were set very carly
or before the growing season had commenced. The most im-
portant consideration is to have good grafts. More scions fail
on account of having been injured by being improperly kept
than from any other cause.

When beginners prepare the stocks and dress off the ends
of the scions with a knife, the cut should be made with a
sharp instrument, very true and smooth, and not too sharp-
pointed nor too blunt, neither should the end of the scion be
too thin nor too thick. If too thin, when the cleft stock
closes on it, the scion will be crushed so that it cannot live.
Tf the scion be too thick, the sharpened end will not fit the
cleft sufficiently well for the sap to circulate from the stock
santo the scion. Whatever be the form of the scion, or the
shape of the stock, the insice bark of each must be placed
together, so that the sap from the stock may pass readily into
the scion.

GRAFTING-CLAY AND WAX.

The British Parliament gave Mr. Forsyth avaluable premium
for the following important directions for making a composi-
tion for curing diseases, defects, and injuries in all kinds of
fruit and forest trees, and the method of preparing the trees,
and laying on the composition :

Take one bushel of fresh cow-dung, half a bushel of lime
rubbish of old buildings (that from the ceilings of rooms is
preferable), half a bushel of wood-ashes, and a sixteenth part
of a bushel of pit or river sand; the three last articles are to
be sifted fine before they are mixed; then work them well
together with a spade, and afterwards with a wooden beater,
until the stuff is very smooth, like fine plaster used for ceilings
of rooms.

The composition being thus made, care must be taken to
prepare the tree properly for its application, by cutting away

26 FRUIT-GARDENING.

all the dead, decayed, and injured part, till you come at the
fresh sound wood, leaving the surface of the wood very smooth,
and rounding off the edges of the bark with a draw-knife or
other instrument. Then lay on the plaster about an eighth of
an inch thick, all over the part where the wood or bark has
been so cut away, finishing off the edges as thin as possible.
Then take a quantity of dry powder of wood-ashes mixed with
a sixth part of the same quantity of the ashes of burnt bones;
put it into a tin box with holes in the top, and shake the
powder on the surface of the plaster till the whole is covered
with it, letting it remain for half an hour to absorb the mois-
ture; then apply more powder, rubbing it on gently with the
hand, and repeating the application of the powder till the
whole plaster becomes a dry, smooth surface.

If any of the composition be left for a future occasion, it
should be kept in a tub or other vessel, and urine poured on it
30 as to cover the surface ; otherwise the atmosphere will greatly
cmjure the efficacy of the application. When lime-rubbish of
old buildings cannot be easily got, take pounded chalk or com-
mon lime, ‘after having been slaked a month at least. As the
growth of the trees will gradually affect the plaster, by raising
up its edges next the bark, care should be taken, when that
happens, to rub it over with the finger when occasion may
require (which is best done when moistened by rain), that the
plaster may be kept whole, to prevent the air and wet pene-
trating into the wound.

As the best way of using the composition is found, by ex-
perience, to be in a liquid state, it must therefore be reduced
to the consistence of a pretty thick paint, by mixing it up with
a sufficient quantity of urine and soapsuds, and laid on with a
painter’s brush. The powder of wood-ashes and burned
bones is to be applied as before directed, patting it down with
the hand.

FRUIT-GARDENING. 37

GRAFTING-CEMENT.

Another way of making grafting-wax is to melt equal parts
of resin, beeswax, and tallow together. If it be.so hard that
it cannot be worked with the hands, melt it again and add
more tallow. To make it ha der, add more resin. This will
be found an excellent coating for wounds made by cutting off
~* limbs of trees. After a tree is pruned, melt the wax in a me
tallic vessel, but not have it burning hot; then apply it in a
liquid state to the wounds with a swab or paint brush. Some
persons pour the composition into cold water, and as it hard-
ens take it out and work it up with the hands until it attains
a due consisteuce. It may be spread on brown paper, whick
being cut into strips of suitable size, is quickly applied, and
in cool weather may be warmed by the breath, so as to become
adhesive.

Grafting-clay may be made in the following manner: Take
equal parts of fresh horse manure, free from litter, cow manure,
and good stiff clay; add to this a portion of hair, and work it
together in the same manner as masons mix their mortar. It
should be well beaten and incorporated several days before it
is required to be used.

PROCURING IMPROVED VARIETIES OF FRUIT.

In planting seed for the purpose of procuring improved
varieties, care should be taken not only that the seed be
selected from the finest existing kinds, but also that the most
handsomé, the largest, and the most perfectly ripened speci-
mens should be those that supply the seed. A seedling plant
will always partake more or less of the character of its parent,
the qualities of which are concentrated in the embryo, when
it has arrived at full maturity. As this subject is discussed in

28 FRUIT-GARDENING.

another part of this work, I shall direct the reader’s attention
to the operation of Cross-Fertilization.

This is effected by the action of the pollen of one plant
upon the stigma of another. The nature of this action is
highly curious. Pollen consists of extremely minute hollow
balls or bodies ; their cavity is filled with fluid, in which swim
particles of a figure varying from spherical to oblong, and bav-
ing an apparently spontaneous motion. The stigma is com-
posed of very lax tissue, the intercellular passages of which
have a greater diameter than the moving particles of the
pollen. When a grain of pollen comes in contact with the
stigma, it bursts, and discharges its contents among the lax
tissues upon which it has fallen, The moving particles de-
scend through the tissues of the style, until one, or sometimes
more, of them find their way, by routes especially destined by
nature for this service, into a little opening in the integuments
of the ovulum or young seed. Once deposited there, the par-
ticle swells, increases gradually in size, separates into radicle
and cotyledons, and finally becomes the embryo,—the part
which is to give birth, when the seed is sown, to a new indi-
vidual. Such being the mode in which the pollen influences
the stigma, and subsequently the sced, a practical consequence
of great importance necessarily follows, viz. that in all cases
of cross-fertilization, the new variety will take chiefly after its
polliniferous or male parent; and that at the same time it will
acquire some of the constitutional peculiarities of its mother.
Thus the male parent of the Downton Strawberry was the Old
Black, the female a kind of Scarlet. In Coe’s Golden Drop
Plum, the father was the Yellow Magnum Bonum, the mother
the Green Gage; and in the Elton Cherry, the White Heart
was the male parent, and the Graffion the female.

The limits within which experiments of this kind must be
vonfined are, however, narrow. It seems that cross fertiliza-
tion will not take place at all, or very rarely, between different
species, unless these species are nearly related to each other:
and that the offspring of two distinct species is itself sterile, or

FRUIT-GARDENING. 29

if it possesses the power of multiplying itself by seed, its pro-
geny returns back to the state of one or other of its parents.
Hence it seldom or never has happened that domesticated
fruits have had such an origin. We have no varieties raised
hetween the Apple and the Pear, or the Plum and Cherry, or
the Gooseberry and the Currant. On the other hand, new
varieties obtained by the intermixture of two preéxisting
varieties are not less prolific; but, on the contrary, often more
so than either of their parents: witness the numerous sorts of
Flemish Pears which have been raised by cross fertilization
from bad bearers within the last thirty years, and which are the
most prolific trees with which gardeners are acquainted. Wit-
ness also Mr. Knight's Cherries, raised between the May Duke
and the Graffion, and the Coe’s Plum already mentioned. It
is therefore to the intermixture of the most valuable existing
varieties of fruit that gardeners should trust for the ameliora-
tion of their stock. By this operation the Pears that are in
eating in the spring have been rendered as delicious and as
fertile as those of the autumn; and there is no apparent reason
wLy those very early, but worthless sorts, such as the Muscat
Robert, which usher in the scason of Pears, should not be
brought to a similar state of perfection.

It is an indubitable fact that all our fruits, without excep-
tion, have been so much ameliorated by various circumstances,
that they no longer bear any resemblance in respect of quality
to their original. Who, for instance, would recognise the wild
parent of the Green Gage Plum in the austere Sloe, or that
of the delicious Pippin Apples in the worthless acid Crab ?
Or, what resemblance can be traced between our famous Beurre
Pears, whose flesh is so succulent, rich, and melting, and that
hard, stony, astringent fruit, which even birds and animals
refuse to eat? Yet these are undoubted cases of improvement,
resulting from time and skill patiently and constantly in action,
But it would be of little service to mankind that the quality
of any fruit should be improved, unless we adopt some efficient
and certain mode of multiplying the individuals when ob

80 FRUIT-GARDENING.

tained. Hence there are two great objects which the cult-
vator should aim at, viz. Amelioration and Propagation.

LINDLEY’S MODE OF CROSS-FERTILIZATION.

Lindley recommends the oyfration of cross-fertilization to be
performed early in the morning of a dry day; about sunrise
is a good time to begin, and before the blossom is entirely
expanded. The pollen being at that time humid, is closely
attached to the anthers. The blossoms must be carefully
opened and the anthers extracted by delicate scissors, care
being taken not to wound the filaments, nor any other part
of the flower. This being done, the matured pollen from
another variety must be carefully placed on the blossom which
it is intended to fertilize, and from which the anthers have
been extracted; and this operation must be repeated twice
or three times in the course of the day. By shaking the blos-
som over a sheet of white paper, the time when it is perfectly
matured will be ascertained. It is necessary to protect the
prepared blossom from bees and other insects with thin book-
muslin, or gauze, till a swelling is perceived in the germ.
When the process has been successful, the pollen which has
been placed on the stigma becomes so attached that it cannot
be removed with a hair pencil. It changes form and color,
and soon disappears, and the blossom will soon wither and
fade, But when the process has been imperfect, the pollen is
easily detached from the stigma, its appearance is unaltered,
and it remains visible with the duration of the flower, which
will continue a long time.

FRUIT-GARDENING, 3i1

GENERAL SUGGESTIONS ABOUT PRUNING.

The Gard’ner at work, ere the birds pipe a tune,
Each fruit-tree inspects, then commences to prune;
The insects destroying, on branches or root,

That injare the blossom, or live in the fruit.

As the season for pruning fruit-trees and vines commences
in the various parts of our country at different periods, accord-
ing to the climate, I would submit a few general remarks on
the subject, with a view to prepare the gardener for the per-
formance of the work in a skilful manner, and at the proper
season; for be it remembered that untimely or injudicious
pruning may produce injury instead of benefit, and in many
cases defeat the real object of the operation.

Having given ample directions for the cultivation of the
various species of fruit, I would recommend the novice to
peruse every article before he enters upon the work of the
garden. He will there discover that no single rule will apply
to every kind of fruit; jirst, because the mode of bearing is
different in almost every distinct species; secondly, because the
sap rises earlier and continues longer in the branches of some
species than in others; and thirdly, because some trees, as the
Plum for instance, are apt to gum if pruned too soon in the sea-
son, and the grape-vine to bleed if delayed too long. For the
above, and other reasons that may be given, the gardener
should examine all his fruit-trees frequently, with his imple-
tents at hand ; and if circumstances will not admit of a general
pruning, he may cut off dead branches, and clear trees from
moss and canker, also search for the nests of insects, and
destroy them while in a torpid state. This will assist the
natural efforts of the trees in casting off the crude and undi-
gested juices, which, if confined in them, will in a short time
destroy them, or some of their branches.

In pruning all descriptions of trees, some general rules may
be observed. In cutting out defective branches, prune close

to the healthy wood, and also shorten such shoots as have
M

33 FRUIT-GARDENING.

been injured by the winter, to the full extent, or even a few
inches beyond, where damage has been sustained.

The limbs of young and thrifty trees should not be too closely
pruned, because this would occasion more lateral shoots to put
forth than is beneficial to the tree; which, if not rubbed off in
the summer while quite young, and as it were herbaceous, will
form crowded branches, which may not yield good fruit. In
doing this disbudding, however, care must be taken to leave
shoots in a suitable direction, sufficient for the formation of an
open and handsome head to the tree, according to its kind.

It may be observed, further, that in the event of young trees,
taken from the nursery, being deficient in fibrous roots, as is
sometimes the case, close pruning may be necessary to main-
tain a proper equilibrium between the roots and the head;
but it should be borne in mind that foliage is as essential to
the maintenance of the roots as roots are necessary to the
promotion of the growth of the head; because the secretion
of plants being formed in leaves, it follows that secretions can-
not take place if leaf-buds are destroyed.

INSECTS AND DISEASES TO WHICH FRUIT-TREES
ARE LIABLE.

Much may be written relative to the varioas diseases to
which fruit-trees are liable, and also to the prevention and
destruction of the various kinds of reptiles and insects which
frequently deprive us of the first fruits of our garden. The
preventive operations are those of the best culture. Autumn
ploughing, by exposing worms, grubs, the larve of bugs,
beetles, etc., to the intense frost of our winters, and the
moderate use of salt, lime, ashes, etc., are beneficial. Insects
may be annoyed, and sometimes their complete destruction
effected, by the use of soapsuds, lye, tar, turpentine, sulpbur,

FRUIT-GARDENING. 33

pepper, soot, decoction of elder, walnut leaves, tobacco, ana
other bitter and acrid substances; but perhaps the most
effectual way of keeping some of the most pernicious kinds ot
insects under, is to gather up such fruit as may fall from the
trees before the insects have an opportunity of escaping into the
earth, or to other places of shelter.

Where trees are planted in a bad soil, or unfavorable situa-
tions, they often become diseased. When this happens, the
best remedy is good pruning, and keeping the trees clean by a
free use of soap and water. If that will not do, they may he
headed down, or removed to a better situation. Barrenness
and disease are generally produced by the bad qualities of the
earth and air, by a want of water, or by the inroads of insects,
These incidents generally show themselves in the early part of
the year. Leaves and shoots of any color but the natural
green; curled and ragged leaves; branches in a decaying state ;
shoots growing from the roots instead of from the stem or
trunk; the stem diseased in its bark; the gum oozing from
various parts thereof—are all proofs of the existence of disease.
The peach-tree is subject to a disease called the yellows; and
the discolored leaves and feeble branches are often ascribed to
the worms which so frequently attack the roots. Where these
are found, they may be removed by a knife or chisel. But if
it should appear that the tree is diseased, it should be removed,
to prevent other trees from being infected.

WASH FOR FRUIT-TREES.

The following compositions have been known to protect
fruit-trees from the attacks of numerous insects, by being
used as a wash to the trees immediately after pruning. The
constitution of some trees will bear a much stronger mixture
of ingredients than others; but the proportions, as hereafter

84 FRUIT-GARDENING.

described, will not be injurious to any, but will be effectual mm
the destruction of the larva of insects.

For Apricot, Nectarine, and Peach-Trees.—To eight gallons
of water add one pound of soft soap, two pounds of common
sulphur, and half an ounce of black pepper.

For Apple, Cherry, Pear, and Plum-Trees.—To four gal-
lons of water add one pound of soft soap, two pounds of com-
mon sulphur, two ounces of tobacco, and one ounce of black
pepper.

For Figs and Vines—To four gallons of water add half a
pound of soft soap, one pound of sulphur, and a quarter of an
ounce of black pepper. All these ingredients must be boiled
tugether for twenty minutes at least, and when ina lukewarm
state, applied to the bark of the trees with a suitable brush.

For the destruction of the Aphis which frequently attacks
the Apple, as well as other fruit-trees while young, an appli-
cation of diluted whale-oil soap to the leaves and branches has
been found very efficacious. If whale-oil soap be applied too
frecly, it may injure young trees or bushes, and sometimes
destroy them. ;

CHECKING THE RAVAGES OF THE CURCULIO.

The most destructive enemy to our fruit is the Curculio,
which passes the winter in the earth in a chrysalis state, and
if suffered to remain unmolested by the gardener, will be ready
to commence its attacks at about the time the blossoms appear
on our fruit-trees. The eggs are deposited in the Apple, Pear,
and also all stone fruit, at a very early stage of their growth,
which soon hatch, and small maggots are produced, which
exist in the fruit, causing it to drop off prematurely, with the
little enemy within. If this fruit be gathered up, or immedi.
ately devoured by hogs, geese, or other animals, a check may

FRUIT-GARDENING. 85

be put to their ravages in succeeding years; but if suffered to
remain on the ground, they will supply food to myriads of
their destructive race, which may not be so easily extirpated.

The most effectual way of preventing the operations of the
Curculio is, to spread sheets of cloth beneath the trees and jar
them off, by a sharp blow with a mallet against the end of a
large iron spike, or pin driven into the body of the tree, wher
the insects will fall from the trees on the sheets, and may be
turned into a vessel of hot water and destroyed.

THE CANKER-WORM.

The canker-worm is another enemy to our fruits, for the
destruction of which many experiments have been tried.
Some apply bandages around the body of the tree, smeared
over with tar or ointment, to annoy or entrap the females in
their ascent to the tree; but as these tormentors are frequently
on the move from November to the end of June, this must be
a very tedious as well as uncertain process. As this insect is
supposed to exist within four feet of the trunk of the tree, and
not more than three or four inches from the surface of the earth,
good culture, and a moderate use of lime, ashes, or any other
pernicious ingredient, is the most likely way to destroy them.
Every worm should be destroyed, whenever they appear, by
crushing, when they are not so numerous as to render it im-
practicable.

38 FRUIT-GARDENING.

THE BARK-LOUSE.

The bark-louse is another pernicious insect. They resemble
blisters, and are so near the color of the bark as to be imper-
ceptible. They often prove fatal to the Appletree, by pre-
venting the circulation of the sap. These insects may be con-
quered by washing the trees with soapsuds, tobacco-water,
lime-water, or a wash may be made of soapy water, salt, and
lime, thickened to the consistency of cream or paint, with
sifted sand or clay, which may be applied with a brush to the
trunk and limbs of the trees in May or early in June, and the
cracks in the bark should be completely covered.

THE APPLE-TREE BORER.

The Apple-tree borer is said to deposit its eggs beneath the
surface of the soil, and the worms are often to be found in the
spring of the year by digging round the tree and clearing
away the earth to the roots, and may be taken out with a
knife or gouge, and destroyed. After the worms are removed
the wounds should be covered over with grafting-clay and
wood-ashes mixed, and the earth then returned to the roots of
the tree. Some use bricklayers’ mortar early in the spring
around the base of the tree, so as to cover the part where the
deposit is made, and prevent their attacks.

There is no effectual way of preventing the borer working in
trees, to a certain extent. But, by examining the trees every
week, the borers may be cut out before they have entered the
wood beyond the reach of a penknife. Young trees that are
only a few years. old are far more liable to be destroyed by the
borer than old trees having a thick, hard, and tough bark,
Borers like a tender bark to work in.

FRUIT-GARDENING. 37

VALUE OF WOOD-ASHES FOR FRUIT-TREES,

If all agriculturists and horticulturists were to offer an in-
ducement to the inhabitants of large cities to save their
ashes in a dry state, they would be supplied not only with a
valuable manure, but an antidote for many kinds of insects;
and our citizens would be at less risk from fire, by having a
brick vault on their premises for safely keeping them. In
England, a private dwelling is not considered complete with-
out an ash-vault; and a good farmer would dispense with his
barn rather than be destitute of an ash-house. I have known
farmers to supply the cottagers with as much peat as they
could burn, on condition of their saving them the ashes; and
there are some that will keep men under pay throughout
the year burning peat for the same purpose; and anything
that has passed the fire is so valuable, that a chimney-sweep
will frequently clean chimneys for the sake of the soot, which
is conveyed miles into the country, and sold at a price suffi-
cient to reward the collectors, besides paying all expenses ;
even the housekeepers’ ashes in cities is a marketable article
at all times, bringing from ten to twenty-five cents per
bushel when kept dry and clean; and a guinea a load was
formerly the common price in the villages of Berkshire and
Hampshire.

While on this subject, I would urge the importance of a spring
dressing of ashes. If cultivators were to prepare turfs from
tanners’ bark, peat-earth, coal-dust mixed with clay, cow-dung,
etc., and get them dried in the summer season, these, by being
preserved through the winter, may be burned around fruit-
orchards while the trees are in blossom ; and if the fires are pro-
perly managed, a smoke may be kept up by heaping on damp
litter every night; this will prove pernicious to such insects as
may reside in the trees, and the ashes being spread on the ground,
will serve as a means of destruction to others. An orchard
thus managed every year, will need no other manure. The

38 FRUIT-GARDENING.

smoking should be effected first on one side of the plantation,
and afterwards on the other, or heaps may be prepared in
different parts of the orchard, and fire applied according as the
wind may serve to carry the smoke where it is most necessary.
I know a gardener in the neighborhood of New York who
saved his Plums and Nectarines by burning salt hay, after hav-
ing been used as a covering for his Spinach; and I have no
hesitation in recommending it as an excellent remedy for pro-
tecting fruit-trees from insects, especially if some coarse tobacco
could be procured to add to it. The damper the materials are,
in moderation, the more smoke they will create ; and if a little
tar, pitch, sulphur, or other pernicious combustible be sprinkled
among them, it will be beneficial.

Now I would ask—Howis it that ashes are not as valuable to
the farmers here as they are in Europe? The extreme heat of
the summer must certainly engender insects in equal, if not
greater proportions; and as respects manure, it must be scarcer
in some parts of this extensive country than it is in the densely
peopled countries of Europe. Perhaps some may answer, that
ashes are already used by our cultivators to a considerable
extent; but I would remind such, that from the circumstance of
their being mixed up with other manures, and exposed to all
sorts of weather (as in our city), they lose their virtue, so that
a load may not be worth more than a bushel would be, if kept
dry and clean.

THE SITUATION OF AN ORCHARD AND THE SOIL

The situation of an Orchard or Fruit-Garden should be one
that has the advantage of a free circulation of air, and is ex-
posed to the south, with a slight inclination to the east and
south-west. When the situation is low and close, the trees are
very liable to become mossy, which always injures them, by

FRUIT-GARDENING. 388

ciosing up the pores of the wood; they are also more liable to
be affected by blight. Although having an orchard closely
pent up by trees, etc., is injurious, nevertheless a screen of
forest-trees, at such a distance from the fruit-trees as that the
latter will not be shaded by them, is of very great service in
protecting the trees in spring from severe cold winds.

A good strong loamy soil, not too retentive of moisture, to
the depth of thirty inches, or three feet, is most suitable fur an’
orchard. Great attention must be paid to the sub-stratum, as
the ground must be well drained; for if the top soil be ever so
good, and the bottom wet, it is very rarely the case that the
trees prosper many years; they soon begin to be diseased and
goto decay. As it is so indispensably necessary to the suc-
cess of fruit-trees that the bottom should be dry, if it is not
naturally so, it must be made so by judicious draining.

DRAINING ORCHARDS.

When it is necessary to make the bottom dry by draixing,
it must be done some time before the trees are planted. In
performing this work the ground must be trenched, and when
the trench is open, stone or brick-bats, etc., must be laid over
the bottom to the thickness of six inches, a little coal-ashes or
small gravel must be sprinkled over the top of the stones, etc.,
and then the surface gently rolled. Drains may also be made
in different directions, so that any excess of moisture can be
taken entirely away from the ground.

If ditches be made between the rows of trees three feet deep,
and tiles laid in them, and the hard subsoil returned on the
tiles, and trod down well, as it is shovelled in the ditch, the
roots of trees will not be very likely to obstruct the water
passages, Such drains are better than those filled with stone,
ov any other material.

40 FRUIT-GARDENING,

IMPROVING SOILS FOR FRUIT-TREES.

It is well known to most cultivators that exposure of soils
to the atmosphere greatly improves them, as is experienced by
ridging and trenching. Where the soil is stiff and stubborn,
small gravel, sand, coal-ashes, lime, light animal and vegetable
manure, and other light composts, are very appropriate sub-
stances to be applied, and will, if carefully managed and well
worked into the ground, soon bring it into a proper condition
for most purposes.

Previous to laying out an orchard or fruit-garden, the soil
should be manured and pulverized to a great depth. It should
be made sweet, that the nutriment which the roots receive
may be wholesome ; free, that they may be at full liberty to
range in quest of it; and rich, that there may be no defect in
food.

If orchards are made from meadows or pasture lands, the
ground should be improved as much as possible by manuring,
trenching, ploughing, ete. If this is not done to its full extent,
it should be done in strips of at least six feet in width along
where the fruit-trees are to be planted, and at the time of
planting let the holes be dug somewhat larger than is sufficient
to admit the roots in their natural position, and of sufficient
depth to allow of a foot of rich and well-pulverized mould to
be thrown in before the trees are planted.

HOW TO TRANSPLANT TREES.

In transplanting trees, they should not be placed more than
an inch or two deeper than they were in the nursery-bed, and
the earth intended for filling in should be enriched and well
pulverized by mixing in sume good old manure; and if any

FRUIT-GARDENING. 41

leaves, decayed brush, rotten wood, potato tops, or other refuse
of a farm are attainable, let such be used around the trees in
filling, taking care that the best pulverized mould is admitted
among the fine roots. The trees in planting should be kept at
ease, and several times shaken, so as to cause an equal distri-
bution of the finer particles of earth to be connected with the
small fibres of the roots; and when completely levelled, let the
ground be well trodden down and moderately watered, which
should be repeated occasionally after spring planting, if the
weather should prove dry.

In transplanting trees, care should be taken that the collar,
or that part from which emanate the main roots, be not
inserted too deep in the soil, as this injures the bark, and
consequently impedes the natural circulation of the juices. A
medium-sized tree may be planted one inch deeper than it was
in the nursery-bed, and the largest should not exceed two or
three inches.

Newly-planted trees should be watered in dry, hot weather ;
an occasional hoeing around them will also be beneficial; but
care must be taken not to injure the roots.

As some difference of opinion exists among practical men as
to the best time for planting fruit-trees, the following extract
from Mr. Prince’s Treatise on Horticulture is submitted:

TRANSPLANTING IN SPRING vs. AUTUMN.

Spring is the season when we find the most pleasure in
making our rural improvements, and from this circumstance
probably it has become the general season for planting trees;
but experience has proved autumn-planting to be the most
successful, especially in those parts of the United States which
are subject to droughts, as trees planted in autumn suffer little
or none from drought, when those set out in spring often perish
in consequence of it. Notwithstanding, with regard to those
fruits that have been originally brought from warmer climates,

42. FRUIT-GARDENING.

such-as the Peach, Apricot, Nectarine, and Almond, which aré
natives of Persia, Armenia, etc., it is necessary for us to consult
the operations of climate also; and, from a consideration of
those attendant circumstances, I have come to the following
conclusions: In localities south of New York, autumn planting
is preferable only for the Apple, Pear, Plum, Cherry, Quince,
and all other trees of northern latitude; whereas, the spring is
to be preferred for the Peach, Apricot, Nectarine, and Almond,
which, for the reasons before stated, might, during severe
winters, suffer from the intensity of the frosts. Still I do not
mean to assert that trees of those kinds are certain to be
injured by the winter, as in very many seasons they are not in
the least affected. Many gentlemen, however, of excellent
judgment, make their plantations in the autumn, which only
serves to prove that even in the most intelligent minds a
diversity of opinion exists. .

HEELING-IN TREES AND PROTECTING THEIR
ROOTS.

As soon as the trees arrive at the place where they are to
be planted, let a trench be dug in cultivated ground, the
bundles unpacked, the roots well wetted, and immediately
covered with earth in the trench, observing to make the earth
fine that is spread over them, so as not to leave vacancies for
the admission of air to dry the roots, it having been found by
experience that the thriftiness of trees the first year after trans-
planting depends much on the fine fibres of the roots being
kept moist, and not suffered to dry from the time they are
taken up until they are replanted. Their increase, therefore,
must depend principally on the subsequent management on
their arrival at the place of destination; for if, when the
bundles are unpacked, the trees are carelessly exposed to

FRUIT-GARDENING. 43

drying winds, the young fibres of the roots must perish, and
the trees, if they live at all, cannot thrive the first season, as
they can receive little or no nourishment until these fibres are
replaced.

When trees are carried from the nursery to the orchard, if
they are out of the ground in the wind and sunshine half an
hour, the roots should be protected. Otherwise, all the small
ones will lose their vitality. When trees or vines are carried
only a few miles, and are out of the ground only one hour, the
roots should be dipped in thin mud or clay to protect them
from drying winds.

The accompanying illustration is a fair representation of the
roots of a fruit-tree before the roots have been disturbed.
‘When trees are dug up in the usual manner, the roots are all
cut off, as represented by the dotted lines 6 6, which is suffi-
cient to destroy the vitality of any tree. It is highly import-
ant to dig up the entire roots, if possible, when trees are
removed.

The accompanying illustrations of trees represent the
appearance of trees before and after the tops have been pruned,
at the time of transplanting. It is always better to remove a

44 FRUIT-GARDENING.

good proportion of the branches, when most of the roots are
_left in the ground. If all the top be left on, and most of the

roots cut off, the tree will not thrive so well; and it is far
more liable to die.

KEEPING THE SOIL CLEAN.

The ground where trees are planted must be kept cultivated,
as young trees will not thrive if the grass be permitted to form
asod around them; and if it should be necessary to plant them
in grass grounds, care must be taken to keep the earth mellow
and free from grass for three or four feet distant around them ;
and every autumn some well-rotted manure should be dug in
around each tree; and every spring the bodies of the Apple,
Pear, Plum, and Cherry-trees, and others that it is particularly
desirable to promote the growth of, should be brushed over
with common soft soap, undiluted with water. This treatment
will give a thriftiness to the trees surpassing the expectation of

FRUIT-GARDENING. 45

any one who has not witnessed its effect. Should the first
season after transplanting prove dry, regular watering will be
necessary, as from neglect of proper attention in this respect
many lose a large portion of their trees during a drought.

PLANTING IN PROTECTED SITUATIONS.

Where there is a great extent of close fencing or wall it is
advisable to plant trees of the same kind against different
aspects. Such as one or two May Duke Cherries against a
southern aspect, which will ripen earliest; next, against either
an eastern or western ; and lastly, against a northern aspect; by
observing this method with Dwarf Cherries, Plums, Goose-
berries, Currants, etc., the fruit will ripen in succession, and thus
a supply is considerably lengthened. The early blooming fruit-
trees will sometimes need protection in warm aspects; for
which arrangements may be made by keeping awning, matting,
netting, etc., at hand, to shelter them in threatening weather,
or to screen them from the intense heat of the sun after a frosty
night. This, with a sprinkling of water, as the air gets warm,
will often prevent any serious consequences from slight frost.

INGREDIENTS FOR A GOOD COMPOST.

As all land possesses inorganic matter, which contains more
or less of the elements comprised in the above remedies, and as
some land contains more of one element than another, a judi-
cious choice may be made from the above list, with a view to
guit all the various kinds of soil; thus, in locations open to sea-
breezes, which replenish the earth with salt, that article may be
dispensed with, and another substituted; and on land which is

46 FRUIT-GARDENING.

not susceptible of being improved by lime, verhaps the salt
may be beneficial ; but it is presumed that in most cases a com-
post made of all, or as many of the different articles as are *
attainable, would produce a lasting benefit to land in general,
by sowing, say at the rate of a bushel per acre, once a week, at
those seasons of the year when it will avail most in the destruc-
tion of reptiles and insects; and as the primary object of using
the compost is to prevent our fruits from being destroyed, it
would prove most effectual if sown out of a wagon, from which,
in passing between the trees, the leaves could be dusted.

The ingredients alluded to consist of ashes, charcoal-dust,
plaster-of-Paris, tobacco-dust, lime, salt, soot, pepper, potash,
ealtpetre, snuff, and sulphur. The proportions may be as
follows: Of the first four articles, half a bushel of each; of the
next three, a peck of each; and of the last five, say one pound
of each; which will make together three bushels of compost.

SCRAPING THE BODIES OF FRUIT-TREES.

To destroy insects on the fruit-trees, and prevent them from
creeping up and breeding on them, do as follows :—

Take a strong knife with a sharp point, and a sharp hook-
like iron made for the purpose ; with these scrape clean off all
the moss and outside rough bark, and with the knife pick out
or cut away the cankered parts of the bark and wood, in such
a slanting manner that water cannot lodge in the sides of the
stem of the trees. Having cleared the trees in this way, make
up a mixture of lime, soot, and sulphur; put these ingredients
into a pot or tub, pour boiling water upon them, ard with a
stick stir and mix them well together. When this strong
mixture becomes cold, and about the thickness of whitewash,
dip a brush in the mixture, and apply it to the stems and large
branches of the trees, dabbing it well into the hollow parts of
the bark.

FROUIT-GARDENING. 44

It will be found eminently more efficacious to apply snch
liquid as hot as practicable. If it be boiling hot, by the time it
is spread out on the cold bark of the tree it will be so cool that
the bark will receive no injury in consequence of the liquid
being hot. Such hot liquid will destroy the eggs of insects
much guicker than when it is cold.—S. E. Topp.

APPLE.

Pommirr. Pyrus malus.

And now we've arrived near the close of the year,
Winter Apples and Cranberries bring up the rear,
All are good of their kind, and we freely declare,
Not one of the Frusis we would willingly spare.

The Apple being so closely connected with our wants and
enjoyments, is entitled to the first notice in the catalogue of
our fruits. The Apple-Orchard is, in truth, the vineyard of our
country ; and the delicious beverage that can be obtained from
some of the varieties of this excellent fruit being calculated to
cheer the invalid, as well as to strengthen the healthy, entitles
it to high consideration. I+ is one of our oldest and best fruits,
and has become completely naturalized to our soil. None can
be brought to so high a degree of perfection with so little
trouble; and of no other are there so many excellent varieties
in general cultivation, calculated for almost every soil, situation,
and climate, which our country affurds.

AGE OF APPLE-TREES,

The Apple-tree is supposed by some to attain a great age.
Haller mentions some trees in Herefordshire, England, that
were a thousand years old, and were still highly prolific; but
Knight considers two hundred years as the ordinary duration

of a healthy tree, grafted on a crab-stock, and planted in a
N

48 FRUIT-GARDENING,

strong, tenacious soil. Speechly mentions a tree in an orchard
at Burtonjoice, near Nottingham, about sixty years old, with
branches extending from seven to nine yards round the bole,
which in some seasons produced upwards of a hundred bushels
of apples.

The Romans had only twenty-two varieties in Pliny’s time.
There are upwards of fifteen hundred now cultivated in the
garden of the Horticultural Society of London, under name.
The catalogue of the Linnzan Botanic Garden at Flushing con-
tains about four hundred; and one of our enterprising horticul-
turists, Mr. William Coxe, of Burlington, New Jersey, enume-
rated one hundred and thirty-three kinds cultivated in the
United States some years ago. They are usually divided into
dessert, baking, and cider fruits, The first, highly flavored ;
the second, such as fall, or become mellow in baking or boiling ;
and the third, austere, and generally fruit of small size. Besides
this division, Apples are classed as pippins or seedlings, pear-
mains or somewhat pear-shaped fruits, rennets or queen-specked
fruits, calviles or white-skinned fruits, russets or brown fruits, and
some are denominated burknots.

The Apple may be propagated by layers; and many sorts by
cuttings and budding; but the usual mode is by grafting on
seedling stocks of two or three years’ growth, and for dwarfing,
on stocks of the Quince or Paradise Apple. All the principal
varieties are cultivated as standards in the orchard, and should
be planted from thirty to forty feet from each other, or from
any other spreading trees, in order that the sun and air may
have their due influence in maturing the fruit.

Many of the dwarf kinds may be introduced into the Kitchen-
Garden, and trained as espaliers, or dwarf standards. An Apple-
Orchard may be planted at any time after the trees are two
years old from the graft; and as trees from young stocks will
not come into full bearing until ten or twelve years old, they
will bear removing with care at any time within that period.

Old Apple-trees may be grafted with superior varieties by
being headed down to standard height. Most commonly, in

FRUIT-GARDENING. 49:

very old subjects, the branches only are cut within a foot or two
of the trunk, and then grafted in the crown or cleft manner. In
all the varieties of the common Apple, the mode of bearing is
upon small terminal and lateral spurs, or short robust shoots,
from half an inch to two inches long, which spring from the
younger branches of two or more years’ growth, appearing at
first at the extremity, and extending gradually to the side.
The same bearing-branches and fruit-spurs continue many year.
fruitful.

PRUNING.

As, from the mode of bearing, Apple-trees do not admit of
shortening the general bearers, it should only be practised in
extraordinary cases. If trees have not the most desirable form
when three or four years old, they should be judiciously pruned
to promote regular spreading branches. In annual pruning,
the main branches should not be cut, unless in cases of decay ;
but all superfluous cross branches and dead wood should be
taken out, and the suckers removed. Espaliers require a
summer and winter pruning.

SELECT DESCRIPTIVE LIST OF APPLES.

SUMMER FRUIT.

American Summer Prarmaty, Karly Summer Pearmaon.
This apple is of medium size and oblong form; its color
bright red on the sunny side, and on the opposite side yellow,
streaked or blotched with red; the flesh is very juicy, tender,
fine flavored, and excellent. It ripens early in August, and is
good either for the dessert or for cooking. Tree a good

bearer.
Bgvonr, Fruit of medium size, form round and regular;

60 FRUIT-GARDENING.

the flesh yellow, high-flavored, and excellent; it ripens in July
and August. “The tree bears well,” says Mr. Manning, “ and
should be found in every good collection.”

Earty Bouen, Sweet Bough. The size of this fruit varies
from medium to large ; its color pale yellow; its form oblong ;
its skin smooth; flesh tender, juicy, sweet, and excellent.
Ripens early in August in some localities.

Earty Crorron, or Irish Peach Appie. An Irish apple, of
the middle size and flattish shape; of an olive green color,
much variegated with red; has a rich saccharine flavor; is
much esteemed for the dessert, and is excellent also as a sauce
apple. Ripens in August. The tree grows well, and is not
apt to canker.

Earty Harvest, Prince's Yellow Harvest, Pomme @ été,
July Pippin. A very early apple, of medium size; bright
straw color; flesh white and tender; juice rich, lively, and
very fine. The tree bears young, and makes a fine garden
espalier; ripening its fruit in July and August.

Earty Rep Juneatine, Red Margaret, Early Striped
Juneating, Strawberry, Eve Apple of the Irish. Fruit below
the middle size; skin greenish yellow, richly and closely
streaked with deep red; flesh white, juicy, breaking, sub-acid,
very rich and agreeable. Ripens early in August.

Porter. This variety, says Mr. Manning, originated on the
farm of the Rev. Samuel Porter, of Sherburne, Massachusetts.
The fruit is large, of oblong shape; the skin a bright yellow,
with a red blush; the flesh fine, sprightly, and agreeable.
Ripens in September and October.

Rep Asrracan. This beautiful apple is of medium size,
and roundish ; the skin is dark red, covered with thick bloom
like a plum; the flesh is white, tender, and somewhat acid.
At perfection early in August.

Rep Quarenpon. Devonshire Quarendon. Sack Apple. A
much esteemed Devonshire apple; of medium size; skin of a
uniform deep rich crimson, with numerous green dots inter.
mixed; flesh of a brisk, pleasant, and peculiar flavor. A very

FRUIT-GARDENING. 51

desirable dessert apple: from August to October; tree very
productive.

Summer Prerin, Pie Apple. This fruit, in size and shape,
resembles the Fall Pippin; it differs in having a little more red
on the sunny side, and in arriving at maturity about a fortnight
earlier. It is a very popular apple in New Jersey.

Summer Queen. A large oblong apple, striped with red on
a yellow ground; the flesh is yellow, very high flavored, and
excellent. The tree is of vigorous growth, says Mr. Manning,
a great bearer, and ripens its fruit in August.

Summer Ross, Harvest Apple. A very beautiful and excel-
lent fruit, of moderate size and roundish form; the skin is
yellow, striped and mottled with red; the flesh is sweet, juicy,
and fine: in July and August; tree a great bearer.

Wituiams’s Earry, Williams's Favorite Red. This apple
originated in Roxbury, Mass.; it is of medium size; oblong
form; the skin a bright and deep red; the flavor pleasant and
agreeable. The tree is a great bearer, and its fruit commands
a good price in the Boston markets: in August and Sep-
tember.

Beauty or Kent. Fruit very large, rounsish, but flat at
the base; skin smooth, greenish-yellow, with stripes of pur-
plish-red; flesh juicy, crisp, and tender, with an agreeable sub
acid flavor: in October and November.

Canapian Retette, Reinette du Canada blanche, Portugal
Apple, Grosse Reinetie P Angleterre, Pomme du Caen, Mela
Janurea, Fruit large, broad, and flat; skin greenish-yellow,
tinged with brown; flesh yellowish-white, firm, juicy, and of a
high sub-acid flavor: from December to March.

Cuanpitzr. A native winter fruit of Pomfret, Connecticut.
Large, roundish, slightly flattened; skin thickly streaked with
dull red on a greenish-yellow ground with grey dots; flesh
greenish-white, tender, juicy, and rich.

Court or Wick Pieri, Fry’s Pippin, Golden Drop,
Wood's Transparent Pippin, Phillips’ Reinetie, Knightwick
Pippin. An English winter variety, well adapted for Canada

62 FRUIT-GARDENING.

or Maine. Fruit below the middle size, regularly formed,
roundish-ovate; skin greenish-yellow, mottled with orange and
red at maturity; flesh pale yellow, tender, juicy, and high
flavored.

Durca Mienonne, Reinette Dorée, Pomme de Laak, Pater-
noster Apple. A winter fruit, large, roundish; skin dull
orange, streaked and mottled with red, dotted with russet,
flesh crisp ; juice plentiful, with a delicious aromatic flavor.

Easter Pippin, Claremont Pippin, Ironstone Pippin,
Young’s Long Keeping, French Crab. Fruit middle size, some-
what globular; skin deep green, shaded with a pale livid
brown ; flesh very firm, and though not juicy, of a good, sub-
acid flavor. This variety will keep sound two years.

Hererorpsuire Pearmain, Winter Pearmain, Royal Pear-
main, Royale d’ Angleterre. A fine winter dessert fruit above
medium size, form oblong; skin russety-green, mottled with
red, and dotted with greyish specks; flesh tender, with plea-
sant aromatic flavor. Tree an abundant bearer.

Lyscum, Osgood’s Favorite. A Massachusetts variety of
merit. Fruit large, round; skin greenish-yellow, mottled with
red; flesh fine grained, exceedingly mild and agreeable in
flavor: in use from September to November.

Lyman’s Pumpxin Sweer. A very large apple raised by
Mr. S. Lyman, Manchester, Connecticut. Skin smooth, pale
yellow ; flesh firm, sweet, juicy, and excellent for baking: in
the autumn. The tree bears prodigious crops.

Nortnery Spy. A native variety of the Spitzenberg
family. Fruit large, conical, considerably ribbed ; skin smooth,
yellow ground, nearly covered with rich dark red and purplish
streaks! flesh yellowish-white, and of a rich, aromatic, sub-
acid flavor: good from December to May.

Pecr’s Preasant. This variety resembles the Yellow New-
town Pippin, only it is larger; skin smooth, and when first
gathered green, changing to yellow, with bright blush cheek
and scattered grey dots; flesh yellowish, fine grained, juicy,
and tender, with a delicious high aromatic flavor in winter.

FRUIT-GARDENING. 53

Ross Nonparrit. A delicious Irish variety, approaching in
flavor to some kinds of pear; fruit below medium size, round-
ish ; skin covered with a thin mellow russet, faintly stained
with red; flesh greenish-white, tender, and of a rich aromatic
flavor: in perfection the end of October. Tree a profuse
‘bearer, and worthy of a place in every amateur’s garden.

Summer Sweet Parapise. A Pennsylvania fruit of large
size; round, a little flattened at both ends; skin rather thick,
pale green, tinged with yellow, and sprinkled with large grey
‘dots; flesh tender, crisp, juicy, and of a sweet, rich, aromatic
flavor: ripe in August and September.

Sors or Wine, Rode Wyn Appel, Sapson, Sops in Wine.
A handsome little autumn apple for the dessert ; skin smooth,
crimson, covered with a delicate light bloom ; flesh white, with
stains of a pinkish hue, firm, crisp, and juicy.

Vicruats anp Duinz, Big Sweet Pompey. Fruit large,
oblong, rather irregular ; skin rough, dull yellow, marbled with
russet; ‘flesh yellowish, tender, breaking, and of a rich
sprightly flavor: in perfection from October to March. The
tree is a moderate bearer.

Winesap, Wine Sop. This is a good winter apple for the
table, and one of the finest cider fruits; it is of medium size,
rather oblong; skin smooth, of a fine dark red and yellow
ground; flesh yellow, firm, with a rich high flavor.

AUTUMN FRUIT.

ALEXANDER, Limperor Alexander, Aporta. Fruit very large,
somewhat cordate, smallest at the crown; of a greenish-yellow
colour, striped or marbled with red; pulp tender, sweet, rich,
and aromatic ; ripens in October, and lasts till Christmas.

American Nonpareit, Doctor Apple. A beautiful apple of
medium size and roundish form ; its color yellow, streaked and
stained with red on the sunny side; flesh firm, juicy, and agree-
able. A very fine market apple in October and November.
Tree a great bearer.

54 FRUIT-GARDENING.

Boxrorp. A very superior variety, says Mr. Manning, which
was first cultivated at Boxford, Massachusetts. Fruit roundish,
of medium size; skin striped with red and yellow; the flesh
yellow, rich, and good. The tree is a great bearer, and ripens
its fruit in October.

Cumpzrianp Spice. A fine dessert fruit, large, rather
oblong; of a pale -yellow color, clouded near the base; the
flesh white, tender, and of a fine flavor. It ripens in autumn,
and will keep till February.

Downton Prepin, Elton Golden Pippin, Knight’s Golden
Pippin, The Downton Golden Pippin is a most abundant
bearer, and the fruit extremely well adapted for market; it is
rather larger than the common Golden Pippin; skin nearly
smooth ; vellow, sprinkled with numerous specks; flesh yel-
lowish, crisp, with a brisk, rich, sub-acid juice; specific gravity
10.79. Ripe in October and November, and will keep good
till Christmas.

Drap p’Or oF France, Cloth of Gold. This apple is very
large and handsome; its form globular; its color a fine yellow,
with dark specks; its flesh white, firm, and rich-flavored. The
tree bears well, and should be found in every good collection.
Fruit in perfection from September to November.

Fatt Harvey. This is a large and handsome fruit, the
shape flat, the skin light yellow, with a bright red cheek; flesh
yellow, firm, rich, and high flavored. Mr. Manning considered
it “the finest Fall and Early Winter variety ; a good bearer,
and deserving extensive cultivation.”

Fatt Prepin, Cobbeti’s Fall Pippin, Reinette Blanche
@ Espagne, D’ Espagne, De Rateau, Concombre Ancien, White
Spanish Reinette, Camuesar. This extremely valuable variety
stands in the first class of autumn fruits, and is very large; its
form is roundish oblong; skin smooth, yellowish green, tinged
with orange; flesh yellowish, crisp, and tender, with a very
rich, sugary juice. It ripens in October, and keeps well as a
fall apple.

Fameruse, Pomme de Neige, A Canadian apple of great

FRUIT-GARDENING. 55

veauty ; in size medium; skin light green, stained with bright
red; flesh white, very tender; juice saccharine, with a musky
perfume ; ripe in October, and will keep good till Christmas
Tree hardy and productive.

Gotven Russet, Aromatic Russet. A dessert apple, of me-
dium size, and of a pale copper-colored russet; in great repute
for its rich saccharine, aromatic, and slightly musky flavor.
The tree is hardy and very productive: in October and November.

GravensteIn. Fruit rather large and compressed; of a yel-
lowish green color, striped with red; flesh crisp, and high
flavored ; ripens in October, and lasts till April. This variety
originated in Germany, and is considered the best dessert apple
in that country.

Kenricr’s Rep Aurumy. A native apple of largish dimen-
sions, raised by John Kenrick, Esq., of Newton, Massachusetts ;
color pale green in the shade, but bright red next the sun, and
streaked with deeper red; the flesh white, stained more or less
with red; tender, juicy, and rich, with an agreeable sub-acid
flavor ; vipe in October.

Kirnam Hut. This apple, one of the most saleable varie-
ties in Salem markets, originated on the farm of Dr. Kilham,
in Wenham, Essex county, Massachusetts; the size is above
medium; form a little oblong; the skin yellow, striped with
red; the flesh is yellow and high flavored ; from September to
November.

Monmovuts Pirrin. This variety originated in Monmouth
county, New Jersey. It is above medium size, of greenish
color, striped with red; flesh firm, and of pleasant flavor. It
is considered one of the most saleable and productive varieties
of the season; and will keep good till after Christmas.

Orance Sweetine, Yellow Sweeting, Golden Sweeting,
This variety is much cultivated near Hartford, Connecticut, fer
the Boston, Providence, and Philadelphia markets; the fruit is
rather large, flattened at its base and summit; the color yellow,
or orange ; flesh very sweet and excellent: from September to
December,

56 : FRUIT-GARDENING.

Rep Incustrm. A first-rate dessert apple, of medium size,
and bright yellow color, deeply tinged with red; raised by Mr.
Knight, President of the London Horticultural Society. The
tree bears well in America, and ripens its fruit in October, which
is very rich, juicy, high flavored, and grateful to the palate.

Rep anp Green Sweetine, Prince’s Large Red and Green
Sweeting. The fruit is of oblong shape; color green, striped,
with red; the pulp is very sweet, tender, and of delicious
flavor: from September to November.

Srex no Fartuer, Rambo, or Romanite. This apple is much’
cultivated in Pennsylvania and New Jersey. Its form is flat,
resembling the Vandervere in appearance, but is a more juicy
fruit; the skin pale yellow, streaked with red ; flesh tender and.
sprightly during the autumn months.

Stroat, Straat. A fine autumn apple, introduced by the
late Jesse Buel, Esq., of Albany ; in size medium ; form rather
oblong; skin yellowish green; flesh yellow and tender; juice
rich and lively; in use from September to December.

Yettow Inexsrriz. A beautiful apple, raised by Mr. Knight,
President of the London Horticultural Society. The size is
small, form round and regular; the color of the skin golden
yellow, with some black spots; the flesh yellow, firm, and
delicate. The tree is an abundant bearer, and ripens its fruit-
in October. The late Judge Buel considered this variety az
likely to rival the Lady-apple as a fashionable fruit.

York Russetine. A very large russety apple, well known
about Boston. Its form is rather oblong ; its flesh pleasant and.
agreeably acid ; an excellent apple : from October to December.

WINTER FRUIT.

Aisorus Sprrrzevzerc. A beautiful apple; large and oval;
of red color, covercd with numerous white specks; the flesh
is yellowish; slightly acid, and of the finest flavor; ripens
in October and continues good till February.

Batpwiv. No apple in the Boston markets is more popu

FRUIT-GARDENING. 57

lar than this; it is rather above medium size; its form
round; its color bright red, streaked with yellow; its flesh
is juicy, rich, saccharine, with a most agreeable acid flavor.
The tree bears fruit abundantly, which ripens in Novem-
ber, and keeps till February or March.

Barcetona Prearmain, Speckled Golden Reinette, Reinette
Rouge, Reinette Rousse, Reinette des Carmes, Glace Rouge,
Kleiner Casseler Reinette. This variety is said to be a very
productive and excellent dessert apple; fruit of medium size ;
oval, not angular; color brownish yellow in the shade, deep
red next the sun; flesh firm, yellowish, with a rich aroma-
tic agreeable acid: from November till February.

Bsauty or tHe West. A large, oblate, beautiful fruit,
of yellow and red color; its flesh juicy, rich, saccharine, and
firm. A good marketable apple from November until March.

Britt Firower. <A very large and beautiful Apple; its
eolor bright yellow, with an occasional blush on the sunny
side; its form oblong; the flesh tender, juicy, rich, and finely
flavored, and is alike excellent for the dessert and for cooking.
It ripens early in November, and will keep all the winter. It
is a valuable market fruit.

Buienneim Preprix, Woodstock Pippin, Blenheim Orange.
Fruit large, roundish, of a yellowish color, tinged with red
next the sun; pulp sweet and high flavored: ripe in No-
vember, and keeps till March: a very superior dessert apple.

Brive Pearmary. This variety is well known about Boston
as a large apple, of red color, covered with a dense blue bloom,
and of a delicious flavor; good as a dessert or for cooking:
from October to January. The tree grows strong, and is very
productive.

Court Prnpvu, Capendu, Court Pendu Plat, Garnon’s
Apple. An estimable dessert apple, of medium size; in shape
round, depressed; the color yellow, a good deal covered with
full red; it is of a high saccharine flavor and of close consis-
tence ; the fruit kceps till February or March. The tree grows
upright, and bears well.

58 FRUIT-GARDENING.

Danvers Winter Sweet, Epses Sweet, Danvers Sweeting.
This variety originated at Danvers, near Salem, Massachusetts 5
fruit of medium size; a little oblong; skin yellow, slightly
tinged with red ; its flesh sweet and excellent cooked, or as a
dessert: from November to April. The tree is a great bearer,
and of rapid growth.

Dominz, Domini. A first-rate winter apple, of medium size
and greenish yellow color, clouded with brown blotches; the
flesh is juicy, tender, and excellent. Tree a great bearer.

Goupen Batt, Golden Apple. A beautiful and superior
fruit from the State of Maine; of large size and golden yellow
color; flesh firm ; juice very rich, sweet, aromatic, with a good
proportion of acid. It will keep good from November to April.

Gotpen Harvey, Brandy Apple. A dessert apple, not
larger than the Golden Pippin; color light yellow, with a flush
of red, and embroidered with a roughish russet. It is called
Brandy Apple from the superior specific strength of its juice,
being 10.85; it is of remarkably close texture, very rich in
flavor, and will keep till April or May.

Green Sweet, Green Sweeting, Green Winter Sweet. This
apple is much cultivated in Massachusetts. It is of medium
size; the skin dull green, approaching to yellow; the flesh very
sweet and delicious. It possesses the valuable property of
retaining its soundness till May or June.

Houssarpsron Nonssucs. A large Apple of globular form ;
red and yellow color, streaked and blotched; the flesh is juicy
and of excellent flavor; from December to March. The tree
is of vigorous growth, a great bearer, and worthy of extensive
cultivation.

JonatHan. King Philip, New Spitzenberg, Philip Rick.
A winter fruit very generally admired in the State of New York.
It is of medium size; the skin of pale yellow and bright red
color, occasionally tinged with purple; flesh tender, juice abun-
dant, and highly flavored. This fruit will keep till May.

Lapy Appie, Pomme d' Api. Fruit small, flat; of pale
yellow color, tinged with a deep red on the side; flesh crisp,

FRUIT-GARDENING. 59

sprightly, and pleasant: ripensin November, and continues till
April. It isa very saleable fruit on account of its great beauty.

Laviss’ Sweetine, Winter Sweeting. This apple is above
medium size; conical; skin yellow, streaked and mottled with
red; flesh juicy, sweet, and high flavored: from November to
May.

Lumon Pippin, An old and much esteemed dessert apple;
of medium size and oval shape, much like a lemon both in form
and color, having a firm texture, brisk flavor, and plenty of acid:
from October to March. Tree handsome and a great bearer.

Maten’s Bivusa, Hawthornden. Fruit large, roundish; skin
pale greenish-yellow, tinged with blush; the pulp is white,
tender, juicy, and acid; and the fruit is good for the table as
well as for all kitchen purposes: in September and October.
The tree is hardy and prolific.

Matcarts, Charles Apple, Mela Carla, Pomme Finale. A

‘far-famed fruit. In the climate of Italy, this is supposed to be
the best apple in the world. It is cultivated extensively in the
territories of Genoa, as an article of export and commerce to
Nice, Barcelona, Cadiz, and Marseilles. The fruit is rather
large, its form inclining to globular. Its beautiful waxen skin is
alittle marbled with a very faint green near the eye; its color
in the shade is a pale yellow, tinged with flaming crimson
next the sun; the flesh is white, tender, delicate, sweet, with
the fragrant perfume of roses. It ripens in September, and will
keep till spring. 7

Menacers. Mr. Manning pronounced this to be the largest
apple he had seen ; the form is flat, like a large English turnip ;
the skin of a light yellow; the flesh pleasant, but more adapted
to the kitchen than the dessert: from October to February. It
bears well trained as a dwarf.

Minister. A native apple of large size, and oblong shape;
the skin a light greenish-yellow, striped with bright red; flesh
yellow, light, high-flavored, and excellent. Mr. Manning consider-
ed this as one of the finest fruits that New England ever pro-
duced. It ripens in November, and will keep till after Christmas

60. FRUIT-GARDENING.

Monstrous Prrpry, Baltimore, Gloria Mundi, Ox Apple’
Fruit of enormous size, often weighing twenty five ounces o1
more; of a pale yellowish-green and bluish color, with white
spots; and of asprightly flavor, excellent for cooking: ripens in
October, and continues fit for use till January.

Mourruy. This apple in appearance resembles the Blue
Pearmain ; the shape is more oblong, the size not so large ; the
skin pale red, streaked or blotched with darker red, and covered:
with blue bloom ; flesh white, tender, and good. Raised from’
seed by Mr. Murphy, and introduced to notice by Mr. Manning.

Newrown Preein, American Newtown Pippin, Yellow New-
town Pippin. This variety, when perfectly matured, is consider-
ed by some the finest apple in our country ; its skin is green,
changing to an olive yellow at maturity, having a thin russet’
covering the greatest part of the base; flesh pale-yellow and
firm; juice saccharine, and possessing a rich and highly aroma-
tic flavor; from December to April.

Nawaeae Sprrzenzerc, Matchless. A beautiful apple of:
medium size; skin streaked, and tinged with red and yellow;
flesh yellow, rich, and highly flavored: from October to
February.

Norrorx Beavrtn. Fruit middling size, flattish, of a deep
red and pale green color; the flesh is firm and savory; the
tree hardy, upright, and a good bearer; fruit excellent for use:
in the kitchen, and highly esteemed for the dessert. It ripens
in November, and is frequently to be obtained in England in
July following.

Orritey Pippiy, Ortley Apple, Vandyne, Woodman’s Song
of Prince. A fruit very much resembling the Yellow Newtown
Pippin, but a little more oval; skin olive yellow at maturity;
partially covered with pink and russet; flesh yellow, crisp, and
breaking ; very juicy, with the same pine-apple flavor which
distinguishes the Newtown Pippin: good from November to
April.

Pznnocr’s Rep Winter, Pelican. Fruit very large and
compressed ; of deep red color, streaked with yellow; flesh

FRUII-GARDENING: 61

tender, juicy, and of a sweet and pleasant flavour: ripens in
November, and will keep good till March. It is a very popu:
lar apple in the Philadelphia markets.

Poumesin Sweet, Ramsdell’s Red Pumpkin Sweet. A bean
tiful fruit, over medium size, round, inclined to oblong ; of a
dark red color, covered with dense blue bloom; flesh tender,
rich, and sweet. It ripens in November, and keeps till January.
The trees bear prodigious crops.

Ruopez Istayp Greening. Fruit large and depressed; skin
at maturity greenish yellow; flesh slightly acid, and of the
finest flavor : ripens in November, and continues till April. A:
most estimable apple for cooking as well as for the dessert.

Risstone Pippin, Formosa Pippin, Traver’s Apple, Glory.
of York. Fruit of medium size, roundish, and partially,
depressed ; of a pale yellow color, tinged with red; pulp
slightly acid, and of fine flavor : pads in November, ang con-
tinues till April. It is one of the most popular dessert apples
in England.

Roxsury Russet, Boston Russet, Pineapple Russet. This
variety is cultivated extensively in Massachusetts for the Bos-
ton markets, and for exportation. The fruit is of medium
size; of a fine yellow russet color, mixed with dull red; flesh
white, juicy, rich, sub-acid, and excellent; for use in winter,
and will keep till June.

Swaar Appts. A much celebrated winter table fruit in
some parts of New York and New Jerscy ; it is a large apple
of uncommon flavor and richness; skin of a greenish yellow,
tinged with blush, The tree is very productive, and highly
deserving cultivation in every collection of fine fruit. Good
till March.

Vanvevers. An apple of medium size, the form flat; skin
pale red, with rough yellowish blotches; flesh yellow and ten-
der; juice plentiful, rich, and sprightly: from October till
January.

Western Rosset, Putnam’s Russet. This variety is ex
tensively cultivated in Muskingum county, Ohio, where it is

62 FRUIT-GARDENING.

esteemed above all others of their fine winter varieties. It is
above the middle size, of a greenish-yellow color, covered with
russety blotches, and will keep all the winter.

Warre Winter Catvitix, Calville Blanche @ Hiver, Bon-
net Carre, This fruit is large; its color at maturity bright
yellow, tinged with red; its form rather flat; flesh white, ten-
der, and pleasant: from November till March. Tree an abun-
dant bearer,

Wine Appts, Hay’s Winter, Large Winter Red, Fine Win-
ter, A variety highly esteemed in the Philadelphia markets ;
the fruit is large, of bright red color, striped with yellow, the
stalk end russety; its flesh is rich, aromatic, and pleasant:
from October to February. The tree bears young and abun-
dantly.

CIDER FRUIT.

CamprFIELD, on Newarx Sweetine. This apple is next in
reputation, as a cider fruit, to the Harrison, and is often mixed
with that apple in equal proportions when ground; it is of the
middle size, skin smooth, of red and yellow color; the flesh is
white, firm, sweet, and rich.

GranniwivkLe. Fruit of moderate size, rather oblong; the
skin a dark red, somewhat rough; flesh yellow, sweet, and
rich. It is commonly mixed with the Harrison for making
cider of a superior quality : ripe in November.

Hewe’s Vireinia Cras. From this fruit is obtained the
celebrated Crab Cider; it is of small size, nearly round; skin
of a dull red, streaked with greenish yellow; the flesh is
fibrous and astringent ; juice acid and austere.

Harrison, Harrison’s Newark. This fruit is much cele-
brated in New Jersey as a cider apple; it is somewhat ovate,
below the middle size; the skin is yellow, with black spots;
flesh yellow, firm, rich, and sprightly. Ten bushels will make
a barrel of exquisite cider, from which may be taken fourteen
quarts of distilled spirits.

FRUIT-GARDENING, 68

APRICOT.
Asricotier. Prunus Armeniaca,

The Margaret Apple, the pride of our clime,
With the Apricot, Ruspberry, true to their time,
Are pleasant companions, as summer e’er met,
Though others, as welcome, are coming on yet.

The fruit of the Apricot is next in esteem to the Peach; and
as it ripens three or four weeks earlier, should be more gene-
rally cultivated. The flowers appear in April, on the shoots
of the preceding year, and on spurs of two or more years’
growth; and the fruit ripens in July and August. The Lon-
don Horticultural Society’s catalogue describes fifty-four sorts ;
and Messrs. Prince have eighteen in their catalogue. Besides
these, is the Peach Apricot, a large fruit, supposed to be a
hybrid between a Peach and an Apricot.

Our enterprising fellow-citizen, Mr. William Shaw, has suc-
ceeded for many years in maturing large quantities of this
excellent fruit on standards; but they ripen best when trained
against close fences. In England, some of the varieties are
cultivated as standards and espaliers; but they seldom bear
much fruit under ten or twelve years, and then the fruit is
abundant and of the finest flavor. They are commonly cul-
tivated as wall trees, in an east or west aspect; for if they are
planted to face the south, the great heat causes them to be
mealy before they are eatable. New varieties are procured
from seed, as in the Peach, and approved sorts are perpetuated
by budding on plum-stocks.

The varieties of the Apricot, in general, bear chiefly upon
the young shoots of last year, and casually upon small spurs
Tising on the two or three-years-old fruit branches. The Moor-
park bears chiefly on the last year’s shoots, and on close spurs
formed on the two-year-old wood. The bearing-shoots emit
the blossom-buds immediately from the eyes along the sides,

and the buds have a round and swelling appearance,
0

64 FRUIT-GARDENING.

PRUNING APRICOT-TREES,

Apricot-trees may be planted at any time after the head is
formed; some head them down in the nursery bed, and re-
move them to their destined places when five or six years old,
Standards will require only occasional pruning, to regulate such
branches as may be too numerous, too extended, or cross-
formed, and to remove any casually unfruitful parts and dead
wood. The regular branches forming the head of the tree
should not be shortened unless necessary.

The general culture of the wall Apricots comprehends a
summer and winter course of regulation, by pruning and train-
ing. The fan method is generally adopted, but some prefer
training horizontally. With young trees some contrive to fill
the wall by heading down twice a year.

‘ The winter, or early spring management, comprehends a
general regulation both of the last year’s shoots and the older
branches. A general supply of the most regularly situated
young shoots must be everywhere retained for successional
bearers the ensuing year. Cut out such branches as are not
furnished with competent supplies of young wood, or with
fruit spurs, to make room for training the most promising
branches retained. Generally, observe in this pruning to
retain one leading shoot at the end of each branch; either a
naturally placed terminal, or one formed by cutting (where a
vacancy is to be furnished) into a proper leader. Let the
shoots retained for bearers be moderately shortened. Reduce
strong shoots in the least proportion—cutting off one-fourth
or less of their length. From weak shoots take away a third,
and sometimes a half. This shortening will conduce to the
production of a good supply of lateral shoots the ensuing sum-
mer from the lower and middle placed eyes; whereas without
it, the new shoots would proceed mostly from the top and
leave the under part of the principal branches naked, and the
lower and middle parts of the tree unfurnished with proper
supplies of bearing-wood. Never prune below all the blossom:

FRUIT-GARDENING. 65

buds, except to provide wood, in which case cut nearer to the
origin of the branch. As in these trees small fruit-spurs, an-
inch or two long, often appear on some of the two or three
years’ branches furnished with blossom-buds, these spurs should.
generally be retained for bearing. As each tree is pruned, lay
in the branches and shoots from .three to six inches distance,
and nail them straight or close to the fence or wall.

The summer pruning is principally to regulate the young
shoots of the same year. In the first place, take off close all
the irregular foremost shoots, taking care to retain a competent
supply of close side-shoots, with a good leader to each parent
branch. Continue these mostly at full length all the summer,
regularly trained in, to procure a sufficiency to choose from, in.
the general winter pruning for new bearers the next year. If
the summer regulation commences early, while the shoots aré
quite young and, as it were, herbaceous, those improper to.
retain may be detached with the finger and thumb; but when
of firmer growth, they must be removed with the knife. If
any strong shoots rise in any part where the wood is deficient,
they may be topped in June, which will cause them to produce
several laterals the same year, eligible for training in, to supply
the vacancy.

Sometimes the fruit is much too numerous, if not destroyed
by insects often growing in clusters; in which case thin them
while in a young, green state, leaving the most prominent fruit
singly, at three or four inches distance, or from about two to
six on the respective shoots, according to their strength. The
Apricots so thinned off, and the first principal green fruit, are
very fine for tarts.

SELECT DESCRIPTIVE LIST OF APRICOTS.

Brepa, Abricot de Hollande, Amande Aveline, Royal Per-
sian. Fruit medium size, of a round form, and deep yellow
color; the pulp is soft and juicy; the tree is a great bearer

66 FEUIT-GARDENING.

and the fruit, which ripens early in August, is in great es
teem.

Brosszts. Highly esteemed for its productiveness; fruit
medium size, inclining to an oval form ; of a yellow color, and
next the sun covered with numerous dark spots; the flesh is
of a greenish-yellow color, of a brisk flavor, and not liable to
become mealy: ripens in August.

Buiorcuep-Leaven Roman, Blotch-Leaved Turkey, Varie-
gated Turkey, Abricot Macule of the French. Fruit middle
size, in form slightly compressed, inclining to oval; skin dull
straw-color, with orange or red spots; flesh pale straw-color,
soft, dry, rather mealy; kernel rather bitter. A very hardy
and productive variety ; ripe towards the end of July.

Earty Orancz, Royal George, Royal Orange. The fruit
of a medium size; of a deep yellow color, spotted with red or
dark purple next the sun; flesh deep orange, succulent, and
well flavored; not perfectly a freestone: ripens early in August.

Hemsrmke. Fruit middle-sized, roundish, slightly com-
pressed; of a bright yellow color; flesh tender, juicy, with a
particularly rich, delicate flavor, resembling that of the Green
Gage Plum: ripe in July.

Lares Earty Apricot, Abricot Gros Precoce, Abricot de St.
Jean, Abricot de St. Jean rouge, Abricot gros d’ Alexandrie.
Fruit somewhat oblong; skin downy, orange, spotted with
red; flesh orange, juicy; and rich, parting from the stone.
This is the earliest of all apricots; in France it has ripened by
midsummer-day, whence its name of A. de St. Jean.

Moorpark, Anson’s, Temple's, Dunmore’s Breda. The tree
is of vigorous growth, and extraordinarily productive; the fruit
is very large; of a bright gold color, or orange, with dark
spots next the sun; flesh orange color, melting, and excellent:
ripens in August.

Muscu, Musch. A fine new variety from Persia; in shape
round; of a deep yellow col -r, and remarkable for the trans-
parency of its pulp, through which the stone is visible; the
flesh is very fine and agreeable: ripeus in July.

FRUIT-GARDENING. 67

Pszacu Apricot, Abricot Peche, Abrieot de Nancy, Ansen’s
Imperial, This is a first-rate fruit; form variable, generally
flattened ; skin slightly downy; fawn-color next the sun, tinged
with reddish spots or points; pulp ‘yellow, melting, juice
abundant, high flavored, and excellent: ripens early in August.

Porrir, Alexandrian Abricot, Abricot Angoumois, Abricot
Violet, Black Apricot. A small, globular, downy fruit, a little
oblong; of a pale red color, becoming deep red or purple next
the sun; flesh pale red, but orange next the stone; a little acid,
but good: ripens in August.

Rep Mascuuine, Abricot Precoce, Abricot Hatif Musque,
Early Masculine. This is an old and very early variety, the
fruit of which is small, of a roundish form, and greenish red
color; the pulp is tender; the tree a good bearer, and the fruit
esteemed for its earliness and tart taste: ripens in July.

Rorat, Abricot Royale. This fruit is next in size to the
Moorpark; rather oval, compressed; of dull yellow color,
slightly red; flesh pale orange, firm, juicy, sweet, and high
flavored, with a slight acid: ripens early in August.

Turkey, Large Turkey. A superior apricot; fruit of a
medium size; deep yellow color, with red blotches next the
sun; form globular: flesh firm, juicy, rich, and excellent: ripe
in July and August.

Ware Apricot, White Masculine, Abricot Blanc. Fruit,
in size and figure similar 1o the Red Masculine. Skin nearly
white; flesh white, very delicate; juice sweet, with an agree-
able peach-like flavor. Ripe in July.

CHERRY.

Crerisier. Prunus cerasus,

The accompanying illustrations of choice Cherries will fan
nish a correct idea of the comparative size of each variety.

68 FRUIT-GARDENING:

The Cherry of the cultivated varieties is said to have been
first introduced into Italy in the year 73 from a town in Pon-
tus, in Asia, called Cerasus, whence its specific name; and
it was introduced into Britain one hundred and twenty years
afterwards.

The Romans had eight species in Pliny’s time—red, black,
tender-fleshed, hard-fleshed, small bitter-flavored, and _heart-

Early Puiple Guigne, Black Tartarian. Black Eagle.

shaped. There are now upwards of two hundred in cultivation.
The French divide their Cherries into griottes, or tender-
fleshed ; bigarreaux, or heart-shaped; and guignes, or small
fruit. The fruit of many varieties is somewhat heart-shaped,
whence they are called ox-heart, white-heart, and black-heart.
Why some sorts are called dukes, is not so obvious. The
morello cherry is very different from the other varieties, bear-
ing almost exclusively from the preceding year’s wood, and the
pulp of the fruit having the consistence and flavor of the

FRUIT-GARDENING. 69

fungi called morel; whence the name. The Chinese Cherry is
valuable on account of its bearing an excellent fruit, and ripen-
ing it in forcing-houses.

Cherries are grafted or budded on seedlings from Cherry-
stones, and from seedlings of the red and black mazzard. For
dwarfing, they are worked on the morello, or perfumed Cherry ;
the latter is preferred in Holland. In this country, the budding
system is more frequently practised on the various species of
stone fruit than grafting.

PRUNING CHERRY-TREES.

Cherry-trees, in general, produce the fruit upon small spurs
or studs, from half an inch to two inches in length, which pro-
ceed from the sides and ends of the two-year, three-year, and
older branches ; and as new spurs continue shooting from the
extreme parts, it is a maxim in pruning both standards and
espaliers, not to shorten the bearing branches when there is
room for their regular extension.

The Morello is, in some degree, an exception, as it bears
principally on the shoots of the preceding year, the fruit pro-
ceeding immediately from the eyes of shoots; and bears but
casually, and in a small degree, on close spurs formed on the
two-year-old wood, and scarcely ever on wood of the third
year. Therefore, in pruning, leave a supply of young shoots on
all the branches from the origin to the extremity of the tree,
for next year’s bearers.

All kinds of Cherry-trees, except the Morello, are apt to
grow very tall. To remedy this, and to enable them to form
handsome heads, the leading shoot should be cut off when of
about three years’ growth from the bud; after which give only
occasional pruning, to reform or remove any casual irregularity
from cross-placed or very crowded branches, and take away all
cankery and decayed wood.

Dwarf Cherry-trees may be introduced into the Kitchen.
Garden, and trained as espaliers. When Morellos are planted

70 FRUIT-GARDENING.

in an orchard, they may be placed from fifteen to twenty feet
apart. Trees of the duke kind may be planted from twenty-
five to thirty feet apart; and the heart-shaped, in general, will
require to be from thirty to forty feet from each other, or from
any spreading trees.

Cherry-trees may be removed the first year after the bud is
established ; but they will bear removal at any time before
they come into bearing, which is about the fifth year.

The gum which exudes from Cherry-trees is equal to Gum-
Arabic; and Hasselquist relates, “ that more than one hundred
men during a siege, were kept alive for nearly two months,
without any other sustenance than a little of this gum taken
sometimes into the mouth, and suffered gradually to dissolve.”
The wood of the wild Cherry-tree is hard and tough, and used
by turners and cabinet-makers.

SELECT DESCRIPTIVE LIST OF CHERRIES.
DUKE AND ROUND FRUIT.

Amprer pe Cuorsy, Belle de Choisy of Downing. Cerise.
Doucette, Cerise de la Palembre of the French gardens. A
middle size roundish fruit, highly deserving of cultivation.
Skin transparent, red, mottled with amber; flesh amber-color-
ed, tender, and sweet. It bears well as a standard, and ripens
its fruit in June.

Arcupuxz, Royal Duke, Griotte de Portugal, Portugal Duke.
A large globular-formed red cherry; like the May Duke, it
grows in clusters, but the tree grows more vigorously than that
variety, and yields an abundance of fruit, which hangs a long
time on the tree, improving in flavor in July.

Bexte et Maentriquz. A fine round cherry, much esteemed
in Massachusetts. The tree is vigorous and productive; the
fruit truly magnificent ; its color red, mottled with white spots,

FRUIT-GARDENING. 71

and abounding in acid; valuable from its late maturity in
July.

Carnation, Cerise Nouvelle d’ Angleterre, and Cerise de Por-
tugal, of Downing. Late Spanish, Griotte d’ Espagne, aud
Griotte de Villenes, of Prince. Fruit round, of a pale red
color; flesh firm, with a very good-flavored juice; makes ex-
cellent preserves, and is good for the table in July.

Dowyer’s Late Rep, Downer’s Favorite. A large round
cherry, deserving a place in every garden, raised by S. Downer,
Esq., of Dorchester, Massachusetts; color light red; flesh firm
and of a fine sprightly flavor; ripening after most other supe-
rior varieties are gone, on which account this variety is highly
peized in the markets.

CHERRIES,

Kentisn, Karly Kentish, Harly Richmond, Virginian May,
Long Stem Montmorency, Montmorency & longue queue. Mr.
Prince says that other varieties are sold erroneously under the
above names. The fruit of this variety is round; skin red;
flesh sprightly acid; juice abundant; excellent for the table
and kitchen. It will hang long on the tree, in favorable wea-
ther, in June and July.

Late Dukes, Cerise Anglaise tardive, Unique nouvelle. Fruit
large, above the size of a May Duke; obtuse heart-shaped,
rather flat; skin a shining dark red; flesh amber-colored,
tender, juicy, and high flavored. Tree-a great bearer, and
ripens its fruit in July.

May Duss, Karly Duke, and Cerise Guigne of Downing.
Holman’s Duke, June Duke, Griotte de Portugal, and Royale
hative, of Prince. Fruit of medium size, roundish, growing in
clusters; the skin, when fully ripe, very dark red: the flesh is
soft and juicy, with avery pleasant acid. This excellent variety
ripens about the middle of June.

Moretio, English Morello, Milan, Cerise du nord, Griotte
du nord, Fruit of medium size, round; of a dark red coor,

72. FRUIT-GARDENING.

nearly black at maturity; flesh deep red, tender, juicy, and
blended with an agreeable acid; ripe in July, and hangs some
time on the tree. This variety is excellent for preserves and
for brandy.

Piumstons Moretxo. A tree of moderate size, of the Duke
or Kentish species; a very large, dark, round cherry, nearly
black; of a rich acid flavor. The stone is very large, and
resembles that of a plum; a native of Virginia, introduced by
William Prince, of the Linnzan Botanic Garden, Flushing.

Warertoo. A large, roundish, dark cherry, inclining to
black at maturity; the flesh is firm and of an excellent flavor;
raised by a daughter of Mr. Knight, and so named from perfect-
ing its fruit soon after the battle of Waterloo. The tree is of
strong but irregular growth, and ripens its fruit in July.

HEART-SHAPED AND BIGARREAUX.

. American Amber, Harly Amber, New Honey. A beautiful
heart-shaped cherry, of medium size, and dark pink or amber
color; flesh rich, sweet, and excellent. It ripens early in June.

American Heart, Arden’s White Heart. A medium-sized
cherry, of pale yellowish color; obtuse heart-shaped, flesh
tender and palatable, but not high flavored. The tree, which
ripens its fruit in June, is very productive.

Betis pe Rocmont, Bigarreau de Rocmont, Ceur de pigeon,
Flesh Col. Bigarreau. A beautiful heart-shaped fruit, of pale
yellowish and red color, marbled and glossy ; flesh firm, white;
Juice sprightly and of an agreeable flavor: in June and July.

Biearreav, Black. Manning's Black Bigarreau. This
variety is considered highly deserving a place in every good col-
lection ; it originated in Mr. Manning’s nursery at Salem; the
fruit is large, color black; flesh swect, and cf a peculiar rich
flavor. The tree grows handsome, is very productive, and
ripens its fruit in July.

Bicarreau, Grafion, Turkey Bigarreau, Yellow Spanish,
White Bigarreau, Imperial Guigne Ambree, White Orleuns,

FRUIT-GARDENING, 73

Very large, obtuse, heart-shaped; yellowish-amber color, but
fine red next the sun ; flesh firm, white, sweet, and well flavored;
a beautiful and excellent fruit: ripe in June and July. This
variety commands the highest price in market.

Biearreau Wuire, White Oxheart, and Harrison's Heart,
of Downing. White Bigarreau Trradescant, and Bigarreau
Blane le gros, of Prince. Fruit large; obtuse heart-shaped; of
pale yellow and white color, mottled with red; flesh white,
and well flavored; ripe in June and July.

Brack Eaciz. A beautiful variety, raised by Miss Knight,
of Downton Castle, 1806; fruit of globular form, and middle
size; skin dark purple, or nearly black; flesh very tender, rich,
and of excellent flavor. The tree grows strong, very upright,
and ripens its fruit early.

Brack Heart, Guignier & Fruit noir. Fruit rather large,
heart-shaped, dark purple, approaching to black at maturity ;
flesh dark red, tender, of excellent flavor; ripe early in July.
Tree a good bearer.

Buacx Tartarian, Black Circassian, Fraser’s Black Tar-
tarian, Black Russian, Ronald’s Large Black Heart, Fraser's
Black Heart. A very large heart-shaped fruit, of a most supe-
rior quality; color dark-shining purple or black; flesh firm,
dark red or purple; sweet, aad of most excellent flavor : in June
and July. The tree grows rapidly and is very productive.

Davenport’s Earty Biack, Vew May Duke. This variety
is considered as one of the finest and most productive of early
cherries known. The fruit is of medium size, heart-shaped, of
a dark glossy black color; flesh firm, and of a pleasant sub-acid
flavor. It ripens a week or ten days earlier than the May Duke.

Exsuorn, Black Oxheart, Tradescant’s Black, Bigarreau
gros noir, Large Black Bigarreau. A large black, heart-shaped
cherry, well suited to bear carriage to market from the firmness
of its flesh. This variety ripens the second and third week in
July, when other kinds are scarce.—(Prince.)

Etron. This excellent variety was raised by Mr. Knight in
1806; the tree is very vigorous and productive; the fruit is

94 FRUIT-GARDENING.

pretty large, heart-shaped ; pale glossy yellow in the shade, but
marbled with bright red next the sun; flesh firm, sweet, and
rich; ripens soon after the May Duke.

Frorence. A very fine heart-shaped cherry; of a yellow
amber color, marbled with bright red in the shade, bright red
next the sun; flesh tolerably firm, juicy, rich, and sweet: ripe
end of June and in July.

Grivtey, Apple Cherry. A native fruit of medium size,
which originated on the farm of Mr. Gridley, of Roxbury, near
Boston ; the color is black, the flesh firm, and of a fine flavor:
in July. The tree grows vigorous, and is very productive.

Kwient’s Earnty Bracr. The blossoms of this variety ap-
pear very early; its fruit resembles the Waterloo; of a rich
dark hue; its flesh is firm, juicy, and abundantly sweet: by
the middle of June.

Mazzarp, Brack. This cherry grows wild, and is cultivated
also in abundance in various parts of England. It is the prin-
cipal fruit employed for the making of cherry brandy, and the
stocks of the species are best adapted for nursery-men to bud
and graft the better kinds on.

Napotron Bicarreau, Bigarreau Napoleon, Lauermann,
Gros Bigarreau de Lauermann. The tree of this variety is re-
markable for the vigor and beauty of its growth; it produces a
fine large white fruit with red spots; the flesh is remarkably
white, solid, and of a sweet, agreeable flavor: early in July.

Waite Biearreav. Mr. Manning represents this as one of
the largest and finest cherrics known. The form is obtuse,
heart-shaped ; skin pale yellow, with a bright red cheek; flesh
very firm, juicy, sweet, and fine flavored: ripe in July. Mr.
Manning observes that this variety has the reputation of being
a shy bearer, but that in his orchard it yields an abundance of
fruit; and that, owing to the hardness of its flesh, it is not liable
to injury from birds. On this account, he says, it is highly
deserving of cultivation.

Ware Heart, Remington White Heart, Late White Heart,
A moderate-sized cherry, of pleasant flavor; chiefly valuable

FRUIT-GARDENING. 75

for its very late maturity, being towards the end of August
It is said to have originated in Rhode Island.

Ware Tartariin, White Tran:parent Crimea, Fraser's
White, Guigne de Russie blanc. A beautiful cherry, pale yel-
low, approaching to amber next the sun; a much-admired
fruit, of excellent flavor; a good bearer, ripening early in July.

A.en’s Sweet Monrmorency, Late Monimorency. A seed-
ling raised by J. F. Allen, Esq., of Salem, Massachusetts.
Fruit of medium size, nearly round; skin pale amber, mottled
with red; flesh yellowish, tender, sweet, and excellent. It isa
good bearer, and ripens its fruit late in July.

Baumann’s May, Wilder’s Bigarreau de Mai. A very
early variety imported by Col. Wilder; fruit rather small, oval
heart-shaped ; skin deep rich red; flesh, when fully ripe, swect
and good; ripe by the end of May.

Bicarreav Caina, Chinese Heart. A fine variety raised by
the late Mr. W. Prince, of Flushing, L. I. Fruit of medium
size, oval heart-shaped, with a distinct suture line; skin, when
fully ripe, glossy red, mottled with numerous light spots; flesh
firm, and of a rich peculiar flavor: late in July.

Biearreao Hoxzanp, Spotted Bigarreau, Armstrong’s Bigar-
reau. Fruit very large, of a regular heart-shape; skin pale
yellow, mottled and spotted with bright red ; flesh juicy, sweet,
and excellent: towards the end of June.

Biearreav Tarpir pe Hitpzsueim, Hildesheim Bigarreau.
Fruit of medium size, heart-shaped ; skin yellow, mottled, and
marbled with red; flesh pale yellow, firm, with a sweet and
agreeable flavor. This variety ripens here in August, and is
considered by Thompson the latest sweet cherry known,

Downtne’s Rep Currex. An excellentseedling cherry raised
at the nursery of A. J. Downing, Newburgh. Fruit rather
large, regularly obtuse heart-shaped; skin thin, white, with a
rich dark crimson cheek; flesh yellowish, of a sweet and lus-
cious flavor: about the middle of June.

Downton. A beautiful variety raised by T. A. Knight, of
Downton Castle, England. Fruit very large, blunt heart-

76 FRUIT-GARDENING.

shaped; skin cream-color, stained and marbled with red dots
a delicious cherry early in July.

Earty Porpte Guiene, Harly Purple Griotte. An early
variety ripening towards the end of May, newly introduced
from England. Fruit of medium size; skin dark red and
purple; flesh purple, tender, juicy, and delicious.

Maynine’s Motrin, Motiled Bigarreau. A beautiful heart
cherry, raised by Mr. Manning from a seed of the Bigarreau ;
fruit above medium size, roundish heart-shaped; skin glossy
amber color, mottled with red; flesh, when fully ripe, yellow
and tender, with a delicious juice: ripens late in June.

TRANSPARENT Guicne, Transparent Gean, Transparent.
Fruit small, borne in pairs, and heart-shaped ; skin glossy, thin,
and nearly transparent; color yellowish white, delicately mot-
tled with fine red; flesh tender, melting, and sweet: ripe early
in July.

CHESTNUT.

CuataIcner. Castanea.

The Chestnut is well known as a large tree, spreading its
branches finely where it has room; but planted closely, will
shoot up straight to a great height. It is supposed to have
been originally from Sardis. It is so common as to be con-
sidered a native of France and Italy, and some consider it as
naturalized in England. It is also indigenous in America.
The London catalogues contain the names of thirty-two sorts
under cultivation. The Chestaut is, like the Walnut, both a
timber and fruit-tree. Some of the oldest trees in the world
are of this species. The American Chestnut differs so little
from the European, that no specific distinction can be drawn.
It is one of the largest trees of the forest, the wood being
extremely durable, and in high esteem for posts and rails to

FRUIT-GARDENING. vil

construct fences; and the nuts are very delicious. The
Castanea pumila, or Chinquapin nut, is a small tree, or rather
shrub, growing to the height of thirty feet in the Southern
States, but seldom exceeding ten in cold latitudes. The fruit
is very sweet and agreeable to eat.

There is a variety with striped leaves, which is very orna
mental. The most esteemed of the French kinds are called
Marron. Some excellent fruit-bearing varicties are cultivated
in England, France, Italy, and Spain, as also in other parts
of Europe.

MANNER OF PROPAGATING.

Chestnuts are increased by grafting or budding in the usual
methods; but the plants for coppice wood, or timber, are best
raised from nuts. Some varieties ripen their fruit a few days
earlier than others; but none of these have been fixed on or
perpetuated by nursery-men so as to render them available to
purchasers. The fruit is a desirable nut for autumn or winter,
and is eaten roasted with salt, and sometimes raw; and in
some countries it is not only boiled and roasted, but ground into
meal; and puddings, cakes, and bread are made from it.

Chestnut-trees will not succeed on wet, nor on heavy soils,
The largest and finest trees are found on high ridges of clayey
loam, gravelly loam, or sandy loam. By pruning the trees
and keeping the soil cultivated around them, as far, or farther
than the lateral branches extend, the fruit may be greatly
increased both in quantity and quality.

In order to raise trees from the nuts, select the largest and
fairest specimens as svon as they fall from the tree, and keep
them where they will not become very dry until late autumn,
when the nuts must be planted in well prepared soil in drills,
and covered two inches deep with mould or fine street dirt.
Tf the nuts are allowed to dry, their vitality will be destroyed.
It is essential to their vegetation that the nuts freeze and thaw
during winter. The fruit is better to remain on the trees till

the frost has opened the burrs.

78 FRUIT-GARDENING.

ALMOND.

Amanvier. Amygdalus.

Although Almonds are not much cultivated in this part of
our country, they are entitled to notice. The species are fruit-
trees, or ornamental trees and shrubs, both much esteemed for
the gay color and early appearance of their flowers. These vary
in their color from the fine blush of the apple-blossom to a
snowy whiteness. The chief obvious distinction is in the
fruit, which is flatter, with a coriaceous covering, instead of
the rich pulp of the Peach and Nectarine, opening spontane-
ously when the kernel is ripe. It is a native of Barbary, China,
and most eastern countries. There are twelve sorts described
in the catalogue of the Linnean Botanic Garden at Flush-
ing; some of which are represented as new varieties from
France and Italy, where they are cultivated extensively for
their fruit.

In France, they have above a dozen species or varieties,
besides a hybrid called the Almond Peach. The common and
bitter Almond are only to be distinguished by the taste of the
kernels of their fruit, which is the only part used. The tender-
shelled is in the greatest esteem, and next, the Sweet and Jor-
dan. The bitter cuticle or skin of Almonds is taken off by
immersion in boiling water. The sweet Almond and other
varieties are used as a dessert in a green or imperfectly ripe,
and also in a ripe or dried state. They are much used in
cookery, confectionery, perfumery, and medicine.

The Almond is propagated by seed for varieties or for
stocks ; and by budding on its own or on Plum-stocks for con-
tinuing varieties. The Almond-tree bears chiefly on the young
wood of the previous year, and in part upon small spurs or
minor branches. It is therefore pruned like the Apricot and
Peach, and its culture in other respects is the same.

FKUIT-GARDENING, "9

CRANBERRY.

CanneBerGE. Oxycoccus.

This genus of plants is well distinguished from the Vac
einium, or Whortleberry, by the narrow revolute segments of
corolla; and are pretty little trailing evergreen plants, to which
a peat soil or rather moist situations are absolutely necessary.
They are very little changed by culture.

The Oxycoccus macrocarpus is a red acid fruit, highly valued
as a sweetmeat, or for tarts. It is well known that this excel-
lent fruit grows in many parts of our country spontaneously,
and that the mere gathering of it is all that bountiful nature
requires at our hands; but it is well worth cultivating where
there are none. This fruit will keep a whole year, if properly
preserved in closely covered stone jars, and is considered by
many as superior to the best currant jelly, and may be kept
for many months in a raw state without injury.

The Oxycoceus palustris bears edible berries, which are
gathered wild both in England and Scotland, and made into
tarts. Lightfoot says, that twenty or thirty pounds’ worth are
sold each market-day, for five or six weeks together, in the
town of Langtown, on the borders of Cumberland. Nicol
says the American species is more easily cultivated than the
English, but is inferior to it in flavor. There is reason to be-
lieve that the quality of fruit of each of these species is sub-
ject to variations, which have not yet been practically distin-
guished. Their cultivation is now so well understood that
both may be considered with propriety as inmates of the fruit-
garden. Some.raise them from seed sown early in the spring ;
but it is best to set out plants, and lay the runners as they pro-
gress in growth.

It 1s customary in England to prepare beds on the edges of
ponds, which are banked up so as to admit of the wet getting
underneath them ; bog or peat-earth is considered essential for
the roots to run in; but it has been discovered that they can

be cultivatec in damp situations in a garden, with a top-dress-
P

80 FRUIT-GARDENING.

ing of peat or bog-earth; and if they are once suited as to
the soil, the plants will multiply so as to cover the bed in the
course of a year or two, by means of their long runners, which
take root at different points, From a very small space a very
large quantity of Cranberries may be gathered; and they
prove a remarkably regular crop, scarcely affected by the state
of the weather, and not subject to the attacks of insects. Sir
Joseph Banks gives an account of his success in cultivating
this fruit. “In one year, from 326 square feet, or a bed about
eighteen feet square, three and a half Winchester bushels of
berries were produced, which, at five bottles to the gallon,
gives one hundred and forty bottles, each sufficient for one
Cranberry-pie, from two and a half square feet.”

Cranberries thrive best in a wet soil, but will grow on almost
any land, by giving it a top-dressing of peat, bog, or swamp-
earth. As soon as such ground can be brought into tillable
condition, get plants that were produced from layers of the
‘ast season, and set them out in rows about two feet apart;
they will soon cover the ground by their runners, which, on
being laid, will produce an abundance of plants well adapted
ior additional plantations in sueceeding years.

CURRANT.

GROSSEILLER A GRAPPES. ibes,

This is a genus of well-known shrubs, much cultivated for the
‘uit. It is a native of the northern parts of Europe, and found
in Ledges and woods in England; and there are some species
indigenous in America. The fruit, being of an agreeable sub-
acid taste, is generally relished both as a dessert and in pies
and tarts. It is also much used in making wine, and is grown
to a considerable extent for that purpose. There are ten species

FRUIT-GARDENING, 81

cultivated in the garden of the Horticultural Society of London,
comprising twelve varieties of red, ten of white, five kinds of
black, together with a champagne, mountain, rock, upright, and
Pennsylvanian. Any number of varieties of the red and white

Red Dutch Currants,

may be procured from sowing the seed; but they are generally
propagated by cuttings of the last year’s wood, which should be
of sufficient length to form handsome plants, with a clear stem
ten inches high, which may be planted immediately upon losing
their leaves in autumn, or very early the ensuing spring.

The Currant will grow in almost every soil, but succeeds best
m one loamy and rich. The best flavored fruit is produced
from plants in an open situation; but they will grow under the
shades of walls or trees, and either as low bushes, or trained
as espaliers. They bear chiefly on spurs, and on young wood
of from one to three years’ growth; and therefore, in pruning,
most of the young wood should be cut to within two or three
buds of that where it originated. After the plants are furnished
with full heads they produce many superfluous and irregular
shoots every summer, crowding the general bearers, so as to
require regulating and curtailing, both in the young growth of
the year and in older wood.

The principal part of the work may be done in winter, or
early in spring; but a preparatory part should be performed in
summer, to eradicate suckers, and thin the superfluous shoota
of the year, where they are so crowded as to exclude the sun

82 FRUIT-GARDENING.

and air from the fruit. In training espaliers, and for standards,
two branches are trained in a horizontal direction along the
bottom of the trellis, perhaps half a foot from the surface of the
earth; and the growth from these, or of all upright shoots,

Cherry Currants.

which will admit of being arranged at the distance of five or
six inches from each other, is encouraged. Fan standards are
sometimes trained with the branches radiating from the crown
of the stem.

The black Currant, or Ribes nigrum, is common in moisti
woods in Russia and Siberia, and in certain localities in America,
Its culture is similar to that of the red; but as it is less apt to
bear in spurs than on young wood, the shoots should not be so
much shortened in this as in the other.

Currant bushes should be planted at different distances,
according to the situation and mode of training. When planted
in beds, borders, or squares, they should be six feet apart, but
if trained as espaliers they may be eight feet apart. Many
people dislike the flavor of black Currants. They are therefore
not much used in the kitchen as dessert, and seldom in wine-
making. They make a jelly or jam, in estimation as a gargle
for inflammatory sore throats. In Russia and Siberia wine is
made of the berries alone, or fermented with honey, and with
or without spirits.

FRUIT-GARDENING, 83

HOW TO START NEW BUSHES FROM CUTTINGS.

Select the sprouts that grew the previous season, and cut off
the butt-end, retaining about eight or ten inches of the top-end.
Cover the buit-end with grafting-wax, and transplant them with
a dibble, at least. six inches deep, in soil thoroughly pulverized
and enriched. Press the earth gently around the cuttings, and
spread straw or some other material around them to keep the
ground moist, to promote the growth of roots. All the buds
should be pinched off the cuttings below the surface of the
ground, if the bush is to be trained to a single stem. If the
buds below the surface of the ground be not removed, strong
shoots will spring from them, which will overgrow the main
stem. If currant bushes be well pruned, the soil around them
kept in a good state of fertility, weeds and grass subdued, and
the fruit thinned out properly before it has attained much size,
currants may be produced twice as large as they usually grow.

SELECT DESCRITIVE LIST OF CURRANTS.

Brack Enetisu, Common Black. This species is most
generally cultivated in private gardens for medicinal purposes ;
the berries are plentiful, of large size, and frequently hang on
the bush two months, improving in flavor.

Buacx Naptzs. In this variety the fruit is larger, the clus-
ters more numerous, and each cluster produces more berries
than the ordinary kinds, on which account it is highly es-
teemed.

Cuampacye. The berries of this variety are of a pale red
color, which, being transparent, causes it to be generally esti-
mated as a dessert fruit. It is a prolific bearer.

Larce Rep, Red Dutch. This is the most desirable kind
of the red-fruited currant cultivated; the bush, when properly
trained and pruned, grows strong and upright, and producea
an abundance of fine large berries.

84 FRUIT-GARDENING.

Ware Crrsrat, White Grape. An excellent variety, tle
berries of which are large, and of a beautiful clear transparent
brilliancy ; hence its name.

Wauute Durcu. This variety is held in great esteem for
different purposes; the clusters and berries are large, of a yel-
lowish-white color, and delicious flavor. The bushes are
often so productive that the branches of the bearing-wood trail
beneath the weight of the fruit.

Missourt Currant. This species is quite distinct from the
ordinary kinds; its berries are purple, and although of rather
agreeable flavor, they are not to be compared with those
under general cultivation.

To these may be added Knight's Sweet Red, Wilmot's Large
Red, Wentworth Red, Victoria, and Green Fruited, and some
other kinds.

Some nursery-men’s catalogues contain many other names, a
great proportion of which are, probably, a repetition of the
same fruit. Where the Currant is cultivated for the purpose
of making wine, the White and Red Dutch are to be preferred
to all others. For the dessert, the White Crystal and Cham-
pagne are great favorites, on account of their transparent
clearness. Those bushes growing in the shade produce fruit
much inferior to what it would be, were the bushes exposed to
the sunshine and air during most of the day.

The Currant Worm which destroys the bushes, may be
exterminated in the same manner as recommended for the
extirpation of the Gooseberry Worm, page 93, which see.

FIG,

Fiauier. Ficus carica,

The Fig-tree may be propagated from seed, cuttings, layers,
suckers, roots, and by grafting; the most generally approved

FRUIT-GARDENING. 85

method is by layers or cuttings, which come into bearing the
second, and sometimes the first year. No tree is more robust
or more prolific; even plants in pots or tubs kept in a tem-
perature adapted for the Orange-tree, will fruit freely, and
ripen two crops a year, and by being taken care of through the
winter, will go on growing and ripening fruit without inter-
mmission. Mr. Knight has obtained from his hot-house in Eng-
land, eight successive crops in a year, by bending the limbs
in a position below the horizontal. The trees will produce
tolerable crops in the sccond year if rung or decorticated. Its
maturity is also hastened by pricking the fruit with a straw
or quill dipped in olive oil, or even by slightly touching the
fruit with oil, at the finger’s end. In Fig countries the fruit
is preserved by dipping it in scalding lye, made of the ashes
of the Fig-tree and then dried in the sun.

RINGING OR DECORTICATION.

Girdling, decortication, ringing, or circumcision, as it is
sometimes variously called, consists in making two circular
incisions quite around the limb, through the bark, at the dis-
tance of about a quarter of an inch asunder, more or less,
according to the size and thickness of the tree; then by mak-
ing a perpendicular slit, the ring of the bark is wholly removed.
Ringing or decortication is applicable to every kind of fruit-
tree, and to the vine. Its operation is twofold. First, in the
early production and abundance of blossom-buds which it
induces; and second, in increasing the size of tbe fruit and
hastening its maturity, according to the season in which the
operation is performed.

When Figs are cultivated in a garden, a good loamy soil
should be provided; and they may be trained to close fences
or trellises, in sheltered situations. At the approach of winter
they must be protected; those trained to close fences may be
secured through the winter by a covering of matting; and
such as may be in open situations should be liberated from
the trellis, and laid down close to the ground, and covered

86 FRUIT-GARDENING.

hree or four inches with earth; or trenches may be formed
of that depth sufficient to contain the branches, which should
be fastened down with hooked pegs, without cramping them :
such of the strong central branches as will not bend may be
enveloped in litter. They should be pruned before they are
laid down in November, and on being raised again in April,
they may be trained as before. Figs may be cultivated in pri-
vate gardens as easily as the vine.

Those persons desirous of learning the names of different
kinds of figs, may consult the descriptive lists of nursery-men.
The fig-trees at Arundel are planted six or eight feet apart,
and from a single stem allowed to continue branching conical
heads, pruning chiefly irregular and redundant growths, and
cutting out decayed or injured wood,

FILBERT AND HAZEL-NUT.

Noiserier Ave.inier. Corylus.

The Filbert, in many varieties, and also the common Hazel-
nut, grow spontaneously in the woods of Britain, and some
few varieties are indigenous in this country. The kinds of
Filberts generally cultivated are the white, red, cob, clustered,
and frizzled. There are many varieties of each. As this shrub
is so easily cultivated, it is a matter of astonishment that the
nuts from this genus of plants are so scarce in our markets. Jn
different parts of England there are Filbert orchards. In the
Filbert grounds about Maidstone, in Kent, it is a prevailing
practice to cultivate Hops, standard Apples, and Cherries,
among the Filberts. When these come into a bearing state,
the Hops are taken up and transplanted elsewhere, and the
fruit-trees only suffered to remain. The spare ground is then
planted with Gooseberries, Currants, etc. Zhe Red Filbert-is
allowed te have a finer flavor than the White. The Cob-nut

FRUILI-GARDENING. 8?

is large, with a thick shell; but the kernel is sweet and of con-
siderable size. The Barcelona is a good large nut, with a thin
shell. Zhe Cosford is very sweet, kernels well, and the tree is
a great bearer. Zhe Bond Nut and the Lambert Nut are of
large size, roundish shape, and very prolific bearers. Zhe
Frizzled Filbert is highly esteemed. Itis beautiful when in the
husk, and its flavor is very similar to that of the White Fil-
bert; the shell of which is also thin, and its kernel sweet and
fine.

All the different kinds may be grown as dwarf standards;
or they will bear well if planted in clumps. But as they pro-
duce an abundance of suckers, these should be parted off fre-
quently, and planted in a nursery-bed for stocks, as the bear-
ing plants will cease to produce fruit in any quantity, if the
suckers are allowed to form a thick bush. They may be pro-
pagated by seed, by suckers, by layers, or by grafting in the
spring upon seedling or sucker-stocks.

The Filbert bears principally upon the sides of the upper
young branches, and upon small shoots which proceed from
the bases of side-branches cut off the preceding year. The
leading shoot is every year to be shortened, and every shoot
that is left to produce fruit should be clipped; which prevents
the tree from being exhausted in making wood at the end of
the branch. Such branches as may have borne fruit must be
cut out every year, in order to promote the growth of a sup-
ply of young fruit-bearing branches.

Filberts and hazel nuts cannot be profitably grown in our
cold climate, except on a small scale within a good forcing-
house. For this reason, it will be folly for any one to attempt
to raise an abundant crop of these nuts in a climate like New
England and the Northern States. Fruit and flowers of any
kind that are not adapted to the climate will not grow profit-
ably, even when the cultivation is of a superior character,
What is true of filberts and hazel nuts, is equally true of many
other productions of the farm and garden,

8E FRUIT-GARDENING.

GOOSEBERRY.

Groseitier. Ribes grossularia, uva, crispa, ett.

The Goosederry green, the first fruit of the year,
In pudding or pie, affords exquisite cheer ;

But e’en should the season their pleasure forefend,
In such a dilemma, green Rhubarb's a friend.

The Gooseberry is a native of several parts of Europe, and
is indigenous in America, as far north as 68°. It is cultivated
to greater perfection in England than in any other part of the
world. In Spain and Italy this fruit is scarcely known. In
France it is neglected. In Lancashire, England, and some

NO Att
WO
xt \

A Cluster of Houghton’s Seedling.

parts of the adjoining counties, almost every cottager cultivates
the Gooseberry, with a view to prizes given at what are called
Gooseberry Prize-Meetings.

In Lindley’s Guide to the Orchard and Fruit Garden, seven
hundred and twenty-two varicties are described, from which
the following are selected, as in most repute for size, flavor,
and other good qualities:

FRUIT-GARDENING. 89

Rep VARIETIES.

Britisn Crown, Boardman’s. This variety is noted as being
a fine-flavored fruit, especially for tarts; the largest berry
weighing 18 pennyweights and 10 grains.

Cuampacne. The fruit of this variety is held in great
esteem for its delicious flavor; the berry is of a medium size,
somewhat oblong and hairy.

Carrer’s Tor Sawyer. This is a late fruit, of oblong shape,
and hairy near the base; the heaviest weighiug 22 dwts. 17
grains.

Crown Bon, Melling’s. This variety won eighty-five prizes
in two seasons; the largest berry weighing 21 dwts. and 12
grains. It is a late fruit, of oblong shape, bright red color, and
hairy.

Harty Rep, Wilmot’s. This variety is considered as first-rate
of its color. It has a thin skin; is of large size, very early, of
excellent flavor, and incredibly productive.

Marauis or Starrorp, Knight’s, This much-esteemed late
variety is hairy, of medium size, bright red color, and delicious
flavor.

Oxp Roves Rep. This is a favorite fruit for family use;
the berries are of medium size, of dark red color; excellent for
preserving as gooseberry jam, and for bottling in an unripe
state.

Over-aLt, Bratherton’s. The average weight of the berries
is 20 dwts. It is a highly esteemed fruit.

Trrumpuant, Denny’s. This is a medium-sized early berry,
weighing about 16 dwts. It is considered equal in quality to
any gooseberry of its color.

Warrincton. This is a favorite fruit for private gardens;
the berries are of medium size, very rich flavored, and ripen
gradually without deteriorating.

YELLOW GOOSEBERRIES.

We may mention as good berries, and worthy of cultivation,

. 90 FRUIT-GARDENING.

the Bunker Hill, Britannia Cottage Girl, Golden G« urd,
Golden Yellow, Gunner, Invincible, Regulator, Rockwood,
Sovereign, and Viper.

GREEN GOOSEBERRIES,

Of this variety we may enumerate the Angler, Early Green,
Favorite, Greenwood, Green Gage, Green Myrtle, Heart of Oak,
Independent, Jolly Tar, Laurel, Ocean, and Wistaston.

WHITE GOOSEBERRIES.

Bonny Lass, Governess, Lady of the Manor, Lioness, Nailer,
Queen of Sheba, Smiling Girl, White Bear, and White Eayle.
There are many other kinds enumerated in the large catalogues
of nursery-men.

HOW TO PROPAGATE GOOSEBERRIES,

The Gooseberry may be propagated by all the modes appli-
cable to trees or shrubs; but that by cuttings is usually adopted
for continuing varieties; and that by seed for procuring them.
The cuttings should be taken from promising shoots just before
the leaves begin to fall in the autumn; the greatest part of the
buds should be taken off, leaving only two or three buds on
the top. Cut them at such a length as the strength and ripe-
ness of the wood will bear; and plant them in good pulverized
soil, Qn the approach of winter, lay some moss or litter
around them; and, by being well cultivated, they will be fit to
transplant when they are a year old. Gooseberries are propa-
gated by cuttings in the same manner as recommended for the
propagation of Currants on a previous page.

PRUNING AND TRAINING.

The Gooseberry produces its fruit not only on the shoots of
the preceding year, and on shoots two or three years old, but
also on spurs or snags arising from the older branches along
the sides; but the former afford the largest fruit. The shoots

FRUIT-GARDENING. 91

retained for bearers should therefore be left at full length, or
nearly so. The first pruning should be done before the buds
swell, so as not to endanger their being rubbed off in the opera-
tion. Cut out all the superfluous cross-shoots, and prune
long ramblers and low stragglers to some well placed lateral or
eye; retain a sufficiency of the young well situated laterals and
terminals to form successional bearers. In cutting out super-
fluous and decayed wood, be careful to retain a leading shoot
at the end of a principal branch. The superfluous young
laterals on the good main branches, instead of being taken off
clean, may be cut into little stubs of one or two eyes, which
will send out fruit-buds and spurs.

Some persons not pruning the Gooseberry bush on right
principles, cause it to shoot crowdedly full of young wood in
summer, the fruit from which is always small, and does not
ripen freely with full flavor; on which account it is an import-
ant point in pruning, to keep the middle of the head open and
clear, and to let the occasional shortening of the shoots be
sparing and moderate. Between the bearing branches keep a
regulated distance of at least six inches at the extremities,
which will render them fertile bearers of good fruit.

The prize cultivators of this fruit in Lancashire are particular
in preparing a very rich soil, and they water occasionally with
the liquor which drains from dunghills; and there are some
who, not content with watering at the root and over the top,
place a small saucer of water under each Gooseberry, only six
or eight of which are left on a bush. This is technically called
suckling. There are others who ring some of the branches;
this is done by cutting out small circles of bark around them;
and by pinching off most of the young wood, the strength is
thrown to the fruit.

When bushes are procured from the public nurseries, let the
general supply be in such kinds as will ripen in succession.
They may be planted in the kitchen-garden, in single rows,
along the side of the walks or paths, or in compartments by
themselves, in rows from six to eight feet apart from row ta

92 FRUIT-GARDENING.

row, and five or six feet apart in the rows; or in small gardens,
they may be trained to a single tall stem, and tied to a stake.
This, though six or eight feet high, occasions scarcely any
shade, and it does not occupy much room, nor exclude air,
while, at the same time, the stem becomes closely hung with
berries, and makes a pleasant appearance in that state. Per.
sons of taste may train them on arched trellises, and if they
are judiciously managed, the ground around them may be
more easily cultivated; the fruit may be kept from being
splashed with rain, and may be easily gathered when wanted,
or preserved by shading with mats. Those who may have a
choice of soil and site, should fix on a good, rich, loamy earth,
and plant some of the choice kinds in a northern and eastern
aspect, near the fence, to come late in succession.

The Gooseberry may be forced in pots or boxes, placed in
pits, or in the peach-house or vinery. Unripe Gooseberries
‘may be preserved in bottles against winter; some, after filling
the bottles in a dry state, stand them ia a slow oven, or in hot
water, so as to heat them gradually through without cracking
them ; they will keep a whole year if closely corked and sealed
as soon as cold.

GOOSEBERRY SAW-FLY.

This insect has taken almost entire possession of our Goose-
berry and Currant bushes; and of its close resemblance to the
Gooseberry Saw-Fly of Europe, there can be no doubt. It first
attacks the gooseberry; but when these leaves become scarce
those of the currant are greedily devoured.

When the flies emerge from their winter quarters in the
ground the latter part of April or early in May, the female
begins to deposit her eggs on the under side of the newly
expanded leaves, choosing the sides of the veins or nervures as
a fitting place. With the saw-like appendage for which the
family is remarkable, the femaie commences cutting into the
leaves, and in the opening deposits her egg. The larva 19
hatched in about a week, and commences feeding on the leaf,

FRUIT-GARDENING, 93

increasing in size and frequently changing its skin, till it is
about three-quarters of an inch in length. It is now of a dull
pale-green color, the first thoracic segment being deep yellow
the penultimate being also of the same color. The feet, tail,
and head are black, and each segment is dotted black also,
some having as many as twenty-four spots arranged in lines
down the back, while those on the sides are more irregular,
with one large one at the base of each foot. They have six
pectoral, sharp, horny feet; the fourth segment appears desti-
tute of feet, but the six following are each furnished with a
pair of legs, which assist them in walking. They have also a
pair of feet at the extremity of the last segment.

Tn the fly state it assumes an ochreous color. The body is
orange, sometimes bright. The wings are iridescent; and,
when expanded, are about two-thirds of an inch in length.
The antenne are almost as long as the body, bristly, brownish
above, and nine-jointed; the crown of the head and eyes are
black, as are also three large confluent spots in the centre of
the trunk, and also a large patch on the breast or sternum.

The broods of caterpillars appear in succession occasionally
from March till October, but in greatest numbers in June.
Sometimes they severely attack the gooseberry in July and
August, and after denuding the bushes of their foliage, they
descend into the earth, spinning themselves a yellowish
cocoon of an elliptical form, and remain in their pupa state till
the following spring. Those of the early summer brood
descend in like manner, but in the course of three weeks or
less, undergo their transformation, and again appear as perfect
flies. See Dr. A. Fitch’s Report on Insects for a more com-
plete description of this worm.

INFALLIBLE REMEDY FOR THE GOOSEBERRY AND CURRANT WORM.

The only effectual remedy for the extermination of this
worm that is so destructive to Currants and Gooseberries is,
powdered White Hellebore (Veratrum Album), sprinkled with

94 FRUIT-G ARDENING.

a dredging-box over the leaves and branches. The bushes
should be turned up, and the powder scattered on the leaves
and small twigs in the middle of the bushes. A very light
dusting will be sufficient. The worms never eat any more
after the powder falls on the surface, even if they have not
gnawed holes through the leaves. White Hellebore can be
obtained at the drug stores. A few cents will purchase enough
to destroy all the worms on a long row of bushes. Great
caution must be exercised in using the powder, as it will cause
violent sneezing if a very small quantity be snuffed up. This
powder will not injure the leaves nor the fruit in the least,
notwithstanding it is exceedingly poisonous to the worms.

To protect Gooseberries and other fruits from mildews
sprinkle the leaves with soapsuds; and while they are wet,
sow sulphur lightly over them. This may be done two or
three times a week if necessary, as it is better to use a little
of the ingredients frequently than too much at once. A solu-
tion made of saltpetre and stone lime is also a good remedy;
but it must be used with cantion.

GRAPE.

Vienr. Vitis vinifera, vulpina.

Oh, Bacchus! thy Grapes now in bunches hang down;
Some press them too freely their “ sorrows to drown ;”
Let “ Temperance in all things” be ever our guide—
No evil can flow from the generous tide!

Tue Grape-Vine is described by Loudon as a trailing, deci-
duous, hardy shrub, with a twisted irregular stem, and long,
flexible branches, decumbent, like those of the bramble; or
supporting themselves, when near other trees, by means of ten-
drils, like the pea. The leaves are large, lobed, entire, or ser-
rated and downy, or smooth, grecn in summer; but when
mature, those of varieties in which the predominating color is

FRUIT-GARDENING. 95

red, constantly change to, or are tinged with some shade of
that color; and those of white, green, or yellow Grapes as
constantly change to yellow, and are never in the least tinged
either with purple, red, or scarlet. The breadth of the leaves
varies from five to seven or ten inches, and the length of the
foot-stalks from four to eight inches, The flowers are produced

Combined Urn and Fountain.

on the shoots of the same year, which shoots generally proceed
from those of the year preceding. They are in the form of a
raceme, of a greenish-white color and fragrant odor, appearing
in the open air in June; and the fruit, which is of the berry
kind, attains such maturity as the season and situation admit,

Q

98 FRUIT-GARDENING.

by the middle or end of September. The berry, or Grape, is
generally globular, but often ovate, oval, oblong, or finger-
shaped; the color green, red, yellow, amber, and black, or a
variegation of two or more of these colors. The skin ‘s
smooth, the pulp and juice of a dulcet, poignant, elevated,
generous flavor.

LIST—SWEET-WATER MUSCADINE, RED HAMBURGH.

The weight of a berry depends not only on its size, but on

Field-Training on Trellises,

the thickness of its skin and texture of the flesh, the lightest
being the thin-skinned and juicy sorts, as the Sweet-Water or
Muscadine; and what are considered as large-berried of these
varieties, will weigh from five to seven pennyweights, and mea-
sure from one to two-thirds of an inch in girth, A good-sized

FRUII-GARDENING. 97

bunch of the same sorts may weigh from two to six pounds;
but bunches have been grown of the Syrian Grape, in Syria,
weighing forty pounds, and in England weighing from ten to
nineteen pounds, A single vine, in a large pot, or grown asa
dwarf standard, in the manner practised in the vineyards in
the North of France, ordinarily produces from three to nine
Lunches ; but by superior management in gardens in England,
tLe number of bunches is prodigiously increased; and one
plant, that of the red Hamburgh sort, in the vinery of the
royal gardens at Hampton Court, has produced two thousand
two hundred bunches, averaging one pound each, or in all
nearly a ton. That at Valentine, in Essex, has produced twa
thousand bunches of nearly the same average weight.

THE AGE OF GRAPE-VINES.

The age to which the vine will attain in warm climates is so
great as not to be known. It is supposed to be equal or even
to surpass that of the oak. Pliny speaks of a vine which had
existed six hundred years; and Bose says there are vines in
Burgundy upwards of four hundred years of age. In Italy
there are vineyards which have been in a flourishing state for
upwards of three centuries; and Miller tells us that a vineyard
a hundred years old is reckoned young. The extent of the
branches of the vine, in certain situations and circumstances,
is commensurate with its produce and soil. In the hedges of
Italy and woods of America they are found overtopping the
highest elm and poplar trees; and in England, one plant
trained against a row of houses in Northallerton, covered a
space, in 1585, of one hundred and thirty-seven square yards.
It was then above one hundred years old. That at Hampton
Court, nearly of the same age, occupies above one hundred
and sixty square yards; aad tbat at Valentine, in Essex, above
one hundred and forty-seven square yards. ‘The size to which
the trunk, or stem, sometimes attains in warm climates, is so.
great as to have afforded planks fifteen inches broad, furniture
and statues; and the Northallerton vine, above mentioned, in

98 FRUIT-GARDENING.

1785 measured four feet in circumference near the ground;
and one branch of the Hampton Court vine measures one hun-
dred and fourteen feet in length. Vine timber is of great
durability.

OBSERVATIONS ABOUT VARIETIES.

The varieties of the Grape in countries where it is grown for
the wine-press, are as numerous as the vineyards; for as these,

The Spiral System of Training Vines.

for the most part, differ in soil, aspect, elevation, or otherwise,
and as the vine is greatly the child of local circumstances, ita
habits soon become adapted to those in which it is placed.

FRUIT-GARDENING. 99

When it is considered that a vineyard once planted will lant
two or three centuries, it will readily be conceived that the
nature of a variety may be totally changed during only a part
of that time. The varieties mostly in esteem for wine-making
are small berries, and bunches with an austere taste. The
Burgundy, as modified by different soils and situations, may
be considered the most general vineyard Grape of France,
from Champagne or Marne, to Marseilles or Bordeaux.
William Robert. Prince, in his Treatise on the Vine, pub-

The Weeping Vine.

hshed in 1830, enumerated about five hundred and fifty varie-
ties under cultivation in the vineyard attached to the Linnean
Botanic Garden at Flushing, including about ninety American
native Grapes; but no sufficient evidence has as yet been exhi-
bited of the foreign varieties flourishing in vineyards here
equal to what they do in Europe. Mr. Loubat once attempted
to establish a vineyard on Long Island, which he abandoned
after six years’ arduous exertion. The following have been
found to succeed best in private sheltered gardens in the vici-
nity of New York :—the Sweet-water, the Chasselas, the Musca-
dine, the White Tokay, the Black Hamburgh, the Blue Cor-

100 FRUIT-GARDENING.

tiga, the Miller Burgundy, the Austrian Muscadel, the Messlier,
the Morilon, the Black Prince, Blanc, and some excellent seed-
ling sorts from the imported Lisbon Grapes. To plant a
vinery for a full crop of good Grapes of various flavors, take a
white and red Muscat, a white and red, or black Muscadel, a
white Raisin Grape, a white and red Hamburgh, a Stilwell’s,

Renewal System on Stakes,

and red Sweet-water, a white and red Nice, a black Damascus,
a red Syracuse, and a black Constantia. The above list con-
tains some of the most esteemed table Grapes of all colors and
flavors which will ripen in succession.

To the preceding list we may add the following, which are
excellent varieties, and succeed well:—lIonia, Isabella, Con-
cord, Hartford Prolific, Catawba, Delaware, and some others,

FRUIT-G ARDENING. 101

BEST VARIETIES FOR WINE.

The best wine in Italy and Spain is also made from Grapea
of this description; but in both countries many of the larger-
berried sorts are grown on account of their producing more
liquor. The sweet wines, as the Malmsey, Madeira, Constan
tia, Tokay, etc., are made from sweet-berried Grapes, allowed
to remain on the plants till dead-ripe. That wine is the
strongest, and has most flavor, in which both the skins
and stones are bruised and fermented. The same thing is
true in making cider ; but in both processes bruising the stones
or kernels is neglected. The vine was formerly extensively
cultivated in Britain for the wive-press, but its culture is now
confined to the garden as a dessert fruit; and they have in
that country not only the best varieties, but they grow the
fruit to a larger size, and of a higher flavor, than is done any-
where else in the world. This is owing to the perfection of
their artificial climates, and the great attention paid to soil and
subsoil, and other points of culture. The fruit is produced in
some vineries during every month in the year; and in the Lon.
don markets (generally) it is to be had in the highest degree
of perfection from March to January.

SOIL AND ITS PREPARATION.

The vine will thrive in any soil that has a dry bottom; and
in such as are rich and deep it will grow luxuriantly, and pro-
duce abundance of large fruit. In shallow, dry, chalky, or
gravelly soils, it will produce less fruit, but of better flavor,
Speechly recommends dung reduced to a black mould, the dust
and dirt of roads, the offal of animals or butchers’ manure,
horn shavings, old rags, shavings of leather, bone dust, dung
of deer and sheep, human excrement, when duly meliorated
by time, a winter’s frost, and repeatedly turning over. Aber-
crombie says that dung out of a cow-house, well rotted, is a
fine manure for the vine. He recommends drainings from
dunghills to be used over the ground once in ten or fourteen

102 FRUIT-GARDENING,

days from the time the buds rise till the fruit is set; and that
fresh horse-dung be spread over the ground in autumn as a
manure, and also to protect the roots from the inclemency of
the weather. Some, however, disapprove of manuring high,
as being calculated to produce wood rather than fruit. ,

Whatever the soil may be, whether light or heavy, fertile
or barren, grape-vines will not flourish well if there be an
excess of moisture in it. Underdraining is the first requi-
site. The next thing is thorough and deep pulverization,
either with a subsoil-plough, or by spading two or three spits
deep. If the soil be heavy, the more sand, sawdust, or chip
manure one can mingle with it the better it will be for
the vines. If there be a large proportion of sand, let clay be
mingled with it. Clay will render it more productive for
Grapes as well as for grass, or a crop of cereal grain.

Tt has been proved by repeated experiments that the best
manure for vinés is the branches pruned from the vines them-
selves, cut into small pieces, and mixed with the soil by means
of a garden-hoe. Dr. Liebig, in his “ Organic Chemistry,”
mentions several instance of vines being kept in a thriving con-
dition for from ten to thirty years by the trimmings of vines
alone. The discovery was made by poor peasants, who could
not afford to buy the ordinary kinds of manure. Vines -cut
into small pieces will be found an exccllent fertilizer on heavy
soils, when there is an excess of clay; and it is a good prac-
tice to dispose of all prunings in that manner. If the pieces
be covered lightly with earth as soon as they are cut, they
will decay in a few months, and make excellent mould.

MODES OF PROPAGATING GRAPES.

The general mode of propagating the vine is by cuttings,
either a foot or more long, with a portion of two-year-old
wood; or short, with only one bud, or one bud and a half joint.
Vines may be obtained at the nurseries, propagated either
from layers, cuttings, or eyes, Plants raised from cuttings are

FRUIT-GARDENING. 103

generally preferred. Many are of opinion that it is a matter
of indifference from which class the choice is made, provided
the plants are well rooted and in good health, and the wood
ripe. A mode of very general utility is to select the plants in
the nursery a year before wanted, and to order them to be
potted in very large pots. Varieties without end are raised
from seed, and it is thought that by propagating from the seed
of successive generations, some sorts may ultimately be pro-
cured better adapted for ripening their fruit in the open air
than now known. A seedling-vine, carefully treated, will show
blossoms in its fourth or fifth year. If it produces a fair speci-
men of its fruit in the sixth year, then a new generation may
be obtained so often. But seed ought never to be sown, except
for experiment.

If the ground be mellow, vines may be laid down in a chan-
nel and covered with mellow soil and a flat stone or two
bricks laid over the place where the roots should start. About
every two feet, a bud on the vine should be exposed to the
air and light, from which a cane will spring. Vines treated in
this manner will form a system of good roots in one season;
and when one year old, excellent plants may be taken up and
transplanted when they are to produce grapes.

TRAIZING GRAPE-VINES.

The illustration on the next page represents the pyramidal
mode of training grape-vines, which is practised in large vine-
yards to a greater extent than any other mode of training.
A strong stake, not over seven or eight feet long, is set a few
inches from the root of each vine, and in some instances the
main vine is wound around the stake and tied with pieces of
old rope. The ends of the canes are pinched off as soon
as they extend beyond a given limit.

GRAFTING GRAPES,
The following method of grafting the vine is recommended

104 FRUIT-GARDENING.

by Mr. Loudon: Select a scion with one good eye; pare it
beneath the eye and on the opposite side in the form of a
wedge, Select from the stock to be grafted on, a branch of
the preceding year; cut this off a little above the second eye

Pyramidal Training.

from its base; then with a sharp knife split it down the centre
nearly to the old wood. Out of each half of the stock, but
chiefly out of that half which is opposite the bud, pare off as
much as is necessary to make it fit the scion, which must be
inserted with its eye opposite to the eye which is left on the
top of the stock, and bandaged together carefully with bass
matting. Some use grafting-clay, others composition; in
either case, a small hole for the eye of the graft, and another
hole for the eye left on the stock, must be left open. Tie over
a little moss, to be occasionally sprinkled with water. It is
essential that the young shoot on the top of the stock should
be allowed to grow for ten or fifteen days; then cut it off,

FRUIT-GARDENING, 105

lvaving only one eye and one leaf to draw the sap and keep
alive the circulation, till both scion and stock are perfectly
united.

SELECT DESCRIPTIVE LIST OF NATIVE GRAPES.

ALExANDER, Constantia of Vevay, Madeira of York, Pa.,
Winne, Schuylkill Muscadel. A good wine fruit, of large size,
blackish color, and oblong form; very juicy and pungent; a
great and sure bearer.

Buanp, Bland’s Madeira, Bland’s Virginia, Mazzei, Powel.
A pale-red grape, of large size and round shape, rather musky,
but the juice is sweet and lively.

Carotina Perrumep, A medium-sized fruit, of parple color
and rather an unpleasant odor ; it is, however, considered as well
adapted for wine, being rather pungent, very juicy, and pulpless.

Catawsa, Red Muncy, To Kalon. <A fine variety, above
medium size, of dark red color, in form round, in flavor deli-
cious for the dessert, and highly productive: it ripens soon after
the Isabella.

Cunnincuam. A native of Prince Edward’s county, Vir-
ginia; the berries are round, black, of medium size, and not
liable to rot; they are said to resemble, in taste, the Nigrillo
of Madeira, and are considered good for wine as well as for the
table.

Exsinesure. Fruit small, round, of purple color, and delicate
musky flavor, without pulp; good for wine, and as a dessert
fruit; the vine is very hardy and productive.

Hinz’s Exrza. Berries large, oval, of violet color, and ex-
cellent flavor; alike suited for the dessert and for wine.

Isapetta. A well known and highly estimated variety.
Fruit large, oval, of rich purple color, covered with bloom ;
skin, under good cultivation, thin; flesh juicy, rich and vincus;
an excellent dessert fruit.

Lursoroveu. A sweet fox grape of large size and round

106 FRUIT-GARDENING.

shape; skin dark purple; pulp dissolving m a saccharine
musky juice ; good for wine.

Mappox. A good wine grape, not liable to rot; it is of
medium size; roundish; of a brownish red color, and a brisk
vinous flavor.

Norron’s Vireinta Szepiine, Longworth’s Ohio, An early
fruit of medium size and dark purple color; it ripens in Sep-
tember; makes excellent wine; it is also generally approved as
a dessert fruit.

Pown’s Szepuine. A large purple grape of roundish form,
thin skin, and of rich pungent flavor; adapted for wine as well
as for the table.

Scuprernone. This species is very prolific; the berries are
large, roundish, and of a color varying from brick red to black;
makes peculiar Muscat wine, and is highly esteemed asa dessert
fruit.

Warren, Madeira. A round fruit of medium size and dark
purple color; it is considered by some as the most luscious of
all native grapes ; it makes excellent wine.

Woopsoy. A small round black Virginian variety, from
Prince Edward’s county ; it is celebrated as a very proper fruit
for the manufacture of sparkling wine ; it ripens later than most
other varieties, but yields abundantly.

SELECT DESCRIPTIVE LIST OF FOREIGN GRAPES.

[Those designated thus * will ripen in the open air. Those marked thus t require
but little foreing in favorable seasons.]

* Brack Cuuster, Black Morillon, True Burgundy, Early
Black, Auverna. Bunches rather larger than those of the Mil-
ler’s Burgundy ; berries middle size, somewhat oval; skin of a
very black color; juice rich and sweet; the fruit ripens in the
open air about the middle of September.

Brack Damascus, Worksop Manor Grape. Bunches middle

FRUIT-GARDENING. 107

size; berries large, globular; skin thin, of a fine black color
flesh delicate ; juice rich, and of exquisite flavor when properly
cultivated under glass.

+ Buack Frontienan, Black Frontignac, Violet Frontignac,
Muscat Noir, Black Constantia of some. Berries of medium
size, round, and grow close on the bunches; skin black; flesh
tender; the juice of a rich vinous musky flavor; it ripens in
October, in favorable seasons without fire-heat.

+ Brack Hamsures, Warner's Black Hamburgh, Potier
Bleu, Victoria of some collections. Bunches tolerably large;
with two short compact shoulders; berries pretty large, of an
oval figure; skin rather thick, of a deep purple color, nearly
black; flesh tender ; juice sugary and rich: a good and regular
bearer. Wélmot’s New Black Hamburgh is said to bear larger
berries,

Buacx Lomparpy, West's St. Peter's. Bunches long, with
large shoulders; berries large, roundish oval; skin thin, very
black at maturity ; juice plentiful and high flavored ; it requires
a high temperature, and is then a great bearer.

Brack Muscat or Atexanpeta, Red Muscat of Alexandria,
Red Frontignac of Jerusalem. Bunches large and shouldered ;
berries large, oval; skin thick, of a reddish color, becoming
black at maturity ; flesh quite firm, with a rich vinous flavor:
requires a vinery with fire-heat.

+ Buack Moscapine, Black Chasselas, Chasselas Noir.
Bunches of medium size, compact; berries globular ; skin black,
covered with fine bloom; juice rich if well ripened ; it requires
a vinery.

+ Buack Prince. Bunches rather long; berries large, oval ;
skin dark blackish purple, covered with a thick blue bloom;
flesh white, abounding with sweet well flavored juice: this va-
riety will ripen here in the open air, and bear profusely in the
vinery with the easiest culture.

Brack St. Peter's, Black Palestine, Saint Peter's, Bunches
pretty large and long; berries rather large, almost globular ;
skin thin, of a black color; flesh delicate, with a very excellent

108 FRUIT-G ARDENING.

and well-flavored juice: this is one of the best sorts for a vinery
without fire-heat, and the fruit may be preserved on the vine
for early winter use.

Cuassrtas Mosque, Musk Chasselas. Bunches of medium
size; berries middle-size, round; skin thin, yellowish-white ;
flesh tender; juice rich and abundant: the highest-flavored
chasselas known, having much of the flavor of the Muscat of
Alexandria when properly forced.

Cuassetas Rover, Red Muscadine, Red Chassclas. The
berries of this variety are something larger than those of the
Black Muscadine; they are of a dark red color, when highly
ripened in the vinery ; juice swect and luscious.

* Farry Buacs Jury, July Grape, Madeleine Noire, Mau-
rillon Hatif. The earliest of grapes. Bunches small and com-
pact; berries small, quite round, of a black color, covered with
a blue bloom; flavor moderately sweet, but not rich or per-
fumed: it ripens here in the open air early in August.

* Esprerione, Hardy Blue Windsor, Tnrner’s Black Cum-
berland Lodge. Bunches handsomely shouldered, and differing
little in size from the Black Hamburgh; skin of a deep purple
color, covered with a thick blue bloom; flesh adheres to the
skin, and is of a pleasant flavor: the vine is very prolific.

Gnizzty Frontienan, Grizzly Frontignac, Muscat Gris.
Bunches middle-size, with small narrow shoulders; berries
round, of medium size; skin thick, pale brown, blended with
red and yellow; flesh very rich, musky, and high flavored : this
is one of the best varieties for the vinery.

LomsBarpy, Flame-Colored Tokay, Red Rhenish, Wantage.
Bunches very large, frequently weighing six or seven pounds,
being from twelve to eighteen inches in length ; berries large,
of somewhat oval figure; skin of a pale red or flame color; flesh
firm, with pretty well flavored juice: this variety requires fire-
heat to bring it to perfection.

* Mitter’s Bureunpy, Miller Grape, Le Mennier, Morilion
Taconne. Bunches short, thick, and compact; berries smail,
roundish, very closely set together; skin thin, with fine blue

FRUIT-GARDENING, 109

‘bloom ; flesh tender, abounding with sweet, high-flavored juice 5
each berry contains two small seeds.

* Prrmaston’s Wuite Cxiusrer. A pretty hardy English
variety. Bunches of medium size, compact and shouldered ;
berries middle-size, round; skin thin, light amber color, occa-
sionally shaded with russet when fully ripe; flesh tender, juicy,
sweet, and excellent.

+ Rep Hamsures, Warner's Red Hamburgh, Brown Ham-
burgh, Gibraltar. The berries of this are of a dark red or
purple color, with a thin skin, and juicy, delicate flesh. The
size and figure of both the bunch and the berry are very much
like the Black Hamburgh, except the latter being less oval, and
growing more loosely on the bunches. When the berries are
imperfectly ripened, they are of a pale brown color, hence it is
called Brown Hamburgh.

* Roya Mouscapine, Amber Muscadine, Early White
Teneriffe, Golden Chasselas, White Chasselas. Bunches large
and shouldered ; berries round, larger than those of the Sweet-
water; skin thin, at first greenish-white, but turning to an
amber color when fully ripe; flesh tender and of a rich
flavor.

Syrian. Bunches enormously large, with broad shoulders;
berries large, oval; skin thick, white at first, but amber color
when fully ripe; flesh firm, juicy, and sweet. A bunch of this
variety was gathered in Mr. Speechly’s vinery at Welbeck,
England, four feet and a half in circumference, weighing nine-
teen pounds and a half. The Syrian grape is supposed to be
the sort mentioned in Numbers xiii. 23.

Verpetuo, Verdal, Verdilhio, Madeira Wine Grape.
Bunches rather small, loose, inclined to shoulder; berries oval,
small, rather unequal in size; skin thin, almost transparent;
juice, when fully matured in the vinery, of a rich saccharine
flavor.

Waite Frontienan, White Frontignac, Muscat blane, White
Constantia. Bunches rather long, without shoulders; berries
middle-size, round, rather closely set; skin thin, of a greenish-

110 FRUIT-GARDENING,

yellow, covered with a thin bloom; flesh tender, very rich, and
of a high musky flavor, when cultivated in the vinery.

Wurre Hamnuren, White Raisin, White Portugal, White
Lisbon, Raisin Muscat. Bunches large, loosely formed ; berries
large, of an oval figure ; skin thick, of a greenish-white color;
flesh hard ; juice sweet, and slightly acid. Bunches of three
pounds weight have been gathered in vineries near Boston.

Warre Mvscat or Atexanpria, Jerusalem Muscat, Passe-
longue Musque, Malaga, Tottenham Park Muscat. The most
delicious of all grapes, but requires to be grown under glass in
this climate. Bunches large, and well shouldered; berries
large, oval; skin thick, of pale-amber color when fully ripe;
flesh firm; juice of a sweet, musky, and most delicious flavor.

* Warre Meier, Melier blanc, Early White Malvasia, Early
Chasselas, Berries middle-size, somewhat of an oval figure;
color yellowish-white ; flesh sweet, juicy, and agreeable in flavor:
ripens in August.

Wuire Nicz. Bunches very large, with loose shoulders;
berries roundish, of medium size ; skin greenish-white, becom-
ing yellowish when ripe ; flesh crisp, and of good flavor. Mr.
McIntosh has gathered from his vinery in England bunches
weighing eighteen pounds.

* Waite Sweer-warer, Harly White Muscadine, Early
Sweetwater, Bunches middle-size ; berries round, growing close ;
skin whitish, sometimes shaded with a light russet ; flesh sweet,
watery, saccharine, and luscious: the fruit ripens in the open
air towards the end of August.

* Wuire Toxay, Gray Tokay, Tokai blanc. Bunches of
medium size, compact; berries oval, closely set; skin dull
white ; flesh very delicate, sweet and perfumed: good for wine
and for the dessert. It will ripen in the open air.

FRUIT-GARDENING. ilf

SELECT DESCRIPTIVE LIST OF NATIVE GRAPES.

Diana. A seedling of the Catawba, raised by Mrs. Diana
Crehore, of Boston. Fruit resembling the Catawba, but paler
in color ; bunches loose ; berries round, juicy, and fine flavored ;
it ripens two weeks earlier than the parent.

Ginzert’s Ware Suonaa. This variety was found by
Garret Gilbert, of the city of New York, on the Shonga Moun-
tains in 1825, and planted in his garden. It is a great bearer,
of similar habits with the Isabella, differing from that kind
only in color, and coming to maturity a little earlier.

Lenoir, Sumpter, Clarence. This variety was introduced by
Mr. Lenoir, of the Santee river, Carolina. Bunches large, very
handsome; berries small, round; skin purple, with a light
bloom; flesh tender, sweet, and excellent.

- Missouri, Missouri Seedling. Bunches of medium size;
berries small and round; skin black, with a little bloom ; flesh
tender, sweet, and pleasant.

Onto, Segar Box Grape, Longworth’s Ohio, The cuttings
from which Mr. Longworth’s first stock originated, were left
at his residence by an unknown friend, in a cigar-box. Bunches
from six to ten inches long; berries round and small; skin
thin, purple ; -flesh tender and melting: a good dessert fruit.

Suurtierr’s Seepiine. Raised by Dr. 8. A. Shurtleff, of
Pemberton Hill, Boston. Bunches large, often weighing a
pound ; berries oval, of medium size; skin thick, light purple,
with a greyish bloom; flesh firm, and of excellent flavor: the
fruit is fit for the table in September.

Ucurs Grape. A native grape found on the banks of the
Uchee creek, Russell county, Alabama, The bunches are long,
very compact, and of a jet black color; the berries yield but
little juice, which is extremely rich, and makes delicious wine
without sugar.

Warre Scuprernone. Bunches short and close set; berries
large, of a roundish figure ; skin white, with some dark specks;
juice sweet and rich: it is a great bearer, ripening its fruit early.

112 FRUIT-GARDENING,

t= The Managers of the American Institute having at theit
nineteenth Anndal Fair, held at Castle Garden, in the ‘City of
New York, awarded premiums for Native Wine, I here insert a
copy of the Judges’ Report.

“ Report on Native’ Wine tested October 21st, 1846, by C.
Henry Haut, W. Nieto, and Apontram CHANDLER, Com-
matice of Judges on Wine.” *

“The five kinds of wine described below, were sent by Mr. N.
Longworth, of Cincinnati, Ohio, to whom a Silver Cup was
awarded.

“No. 1.—A fine light wine, called ‘Ladies’ Wine,’ with sugar
added before fermentation ; delicious in flavor. and will com-
pete with foreign sweet wine.

“No. 2.—A light dry wine, from the Catawba grape; sound,
of peculiar flavor, resembling that of Hock, and of the Bouquet.

“No. 3.—A good dry wine, of pure juice, different vintage
from the last described, but good sound wine, although not
high flavored.

“No, 4.—A dry wine from the pure juice of the Herbemont
Grape. It is sound, of the peculiar flavor of the grape, and
will without doubt be admired.

“No, 5.—From the Missouri Grape, five per cent. brandy.
The wine is thin in body, and wanting flavor, perhaps arising
from our not having had a fair chance of tasting it at perfection,
it having been recently shaken up.”

- A Silver Medal was awarded for each of the bottles described
below.

A bottle of wine furnished by Mr. T. L. Prevost, Greenville,
Greene county, was tested, which was represented to be four
years old. “A sort of Hock, of fine flavor, but in a state of
fermentation, the sugar not being dissolved and the spirit
formed.”

A bottle from Mr. Charles Peabody, made by him from a
native grape found on the banks of the Uchee creek, in Russell

FRUIT-GARDENING. 113

county, Alabama, was pronounced by the judges, “a picasant
wine, sweet, like Malmsey, and if no sugar has been added to
the juice, as is represented, it is remarkable in its character.”
It is recorded in the Southern Cultivator, “that some of the
most celebrated wine connoisseurs of Columbus describe the
wine made from the Uchee Grape as having the body of Port,
with a little of the Muscat flavor, and equal to the best imported.”

TRAINING AND PRUNING.

There are various methods adopted in training and prun-
ing the vine; and it appears impossible to lay down rules
to suit every cultivator. The vine having, like other trees,
a tendency to produce its most vigorous shoots at the ex-
tremities of the branches, and particularly so at those which
are situated highest, it generally happens, when it is trained
high, that the greater portion of the fruit is borne near the top ;
and it has been observed that the fruit produced on the vigor-
ous shoots, which naturally grow at the extremities of the long
branches, is generally more abundant, and of finer quality than
that produced on the short lateral ones, from which circum-
stance some fruit-growers contend that hich training is best
calculated for private gardens.

In some parts of Italy, vines are cultivated together with
Mulberry-trees, and are allowed to mingle and hang in festoons.
Thus silk and wine are produced on the same spot; and it is
considered that when vines are allowed to grow over trees, on
the side of a house, or on bowers, or extended on tall poles,
without much trimming, they will produce more fruit, and are
not so liable to mildew.

Dr. G. W. Chapman, of New York, having paid some atten-
tion to the cultivation of native grapes, observes that the vine,
in its natural state, seldom or never throws out bearing-shoots
until it reaches the top of the tree on which it ascends, when
the branches take a horizontal or descending position. From
this fact he considers horizontal’ training preferable to that in

114 FRUIT-GARDENING.

the fan shape. From the experiments he has made, he has
found that the shoots coming from those parts of the branches
bent downwards, are more productive than from those ascending.
He considers deep digging around the vine, even to the destruc-

tion of some of the extending roots, as calculated to promote
the growth of more fruit and less wood than if allowed to
spread near the surface ; and he disapproves stopping the shoots
before the fruit until early in July.

LAYING DOWN VINES IN WINTER.
Mr. William Wilson, of Clermont, leaves his foreign vines

FRUIT-GARDENING, 115

their whole length at the time of trimming in October. In
November, they are laid on the ground at full length, fastened
down with pins, and covered lightly with earth. In this state
they lie all the winter. In April, as soon as the weather will
permit, they are uncovered, and left lying on the ground ten or
twelve days. By the first of May the vines-are trained to stakes
or poles of the length of ten feet and upwards; and by the
middle of June the stakes are entirely covered by new shoots
of the vine, and with plenty of fruit, which ripens in September.
Mr. W. says, that until he pursued his present course, his fruit
was frequently blasted and mildewed; but that he has now vines
twenty or thirty feet long, which run up the fruit-trees adjoin-
ing ; others, being carried up eight or ten feet, are stretched
horizontally. It is seldom he gathers fruit within three or four
feet of the ground, and he has never any blasted or infected
with mildew. He keeps the ground cultivated by frequent
hoeing; but he says he has used no maaure for ten years or
more,

PREPARATION OF SOIL AND PLANTING.

Edward H. Bonsall has a vineyard of American Grapes at
Germantown, Pa., in a high state of cultivation. In a letter to
the author, from which the following is extracted as appropri-
ate to our subject, he says:

“ Mr. Bonsall’s vineyard is situated between the Schuylkill
and Delaware rivers, four miles from the former, and eight from
the latter, at an elevation of three hundred feet above their level ;
has an aspect facing S.S.E., with a substratum of light isinglass
soil, and seems well suited to the purpose. He says: ‘From
my experience, both on my premises and at other places, it is
mny opinion that we should reject almost all the foreign varieties,
especially where our object in cultivating them is to make wine.’
He has upwards of thirty varicties of American vines under
cultivation ; he recommends preparing the ground by ploughing
with two ploughs with strong teams, one immediately behind
the other, in the same furrow, each of them set deep; and after

116 FRUIT-GARDENING.

the ploughing is completed, to be harrowed thoroughly. Then
in the direction the rows are intended to be planted, parallel
furrows are run across the field, at the distance of eight feet
from each other; these are afterwards crossed at right angles,
five feet asunder. In the opening, at the intersection of these
furrows, cuttings from nine to twelve inches long are planted,
and arranged with a view to the vines being, when grown, at
distances of four by seven feet from each other. He frequently
plants two cuttings in a place, some of which are used to fill up
with, in case of failures. He says that in 1829 he planted in
nursery-beds from two to three thousand cuttings as late as the
middle of April to the middle of May, with better success than
at any previous time. In this case the slips should be kept in
a cool, damp place, where vegetation may be held in check.
To insure their freshness, sprinkle them occasionally with water.
Previous to planting, cut them a proper length, and place
them with their lower ends three or four inches in water,
in a tub above the ground, where they may soak three or four
days. At this season the temperature will be likely to be such
as to spur vegetation at once into healthy and vigorous action.
The autumn, or early in the spring, is preferable for rooted
plants. In the autumn of the first year, after the frost has
killed the unripened part of the young shoots, they should be
pruned down to the mature, firm wood, and then with a hoe
hilled over with the surrounding soil, which will completely pro-
tect them through the winter. If left without protection the
first winter, many of them will perish.”

TRAINING ON WIRE TRELLISES,

Mr. Bonsall says his mode of training, as far as he is aware
of it, is entirely peculiar to himself, which he describes as fol-
lows: “I take chestnut posts, the thickness of large fence-rails,
seven feet in length; these I plant along the rows, at distances
of ten feet from each other, and at such a depth as to leave
five feet above the surface of the earth. Then taking three

FRUIT-GARDENING. 117

nails to each post, and driving them to within half an inch of
their heads, the first two and a half feet from the ground, a
second midway between that and the top, and the third near
the top, I attach No. 11 iron annealed wire firmly to one of
the nails in the end post, pass on to the next, and stretching
it straight and tight, give it one turn round a nail in the same
line as the one to which it was first attached. Having in this
manner extended it along the three courses, the whole length
of the row, my trellis is formed. I have had a portion of my
vineyard fitted up in this way for three years, and experience
has confirmed the superior fitness of the plan. It is not its
least recommendation, that it possesses in a degree the cha-
racter of labor-saving machinery. A very important and
extensive labor-making portion of the operations in the vine-
yard during the summer is the attention required by the
growing shoots to keep them properly trained up. They
grow and extend themselves so rapidly, that where the strips
of the trellis are lath, or where poles are used to support vines,
unless very closely watched, they fall down in every direction,
in a very unsightly and injurious manner. Here the wire
being small, the tendrils or claspers eagerly and firmly attach
themselves to it, and thus work for themselves in probably
two-thirds of the instances where the attention of the vigneron
would otherwise be required. There is a free access afforded
to the sun and air, and no hold for the wind to strain the frame.
After the vines have attained a full capacity for production
(say five years from the cutting), my view is to prepare them
for bearing an average of fifty clusters to each, leaving
several shoots of from three to five joints on a vine for this
purpose. When fresh pruned, they will not be more than four
feet high, at their greatest age.”

The modes of training in vineyards and vineries are alike
suited to the garden. Low training may be practised in bor.
ders or hedge rows in large gardens; and high training in
sheltered situations, on high trellises or arbors. By proper
management, the vine may be elevated to the middle story of

118 FRUIT-GARDENING.

a house by a single stem, and afterwards trained to a great
height according to the taste of the proprietor.

INFLUENCE OF CLIMATE.

Dr. R. T. Underhill, of New York, has a vineyard at Croton
Point, near Sing Sing, where, after having sunk thousands of
dollars in attempting to raise the most celebrated foreign
varieties, he abandoned the project as visionary, and com
menced planting the Isabella Grape in 1832, and the Catawba
in 1835. Mr. Underhill has now upwards of twenty acres of
these grapes, chiefly of the former, under the most successful
cultivation. He says that the Isabella Grape ripens two or
three weeks earlier than the Catawba, and that these two
varieties are, in his estimation, the best adapted for general
purposes; the former yielding with him a more valuable crop
than any other with which he is acquainted. He says that the
quality of this fruit has improved very much within a few
years, the clusters and berries being much larger and sweeter;
and that they are capable of still greater improvement by high
cultivation.

“Tn this latitude (south of the highlands of the Hudson),
I find that the Isabella Grape ripens quite as well when
planted in a level field, protected from the north and west
winds by woods or hedges, as on declivities. Several of my
vineyards are thus located, and, as far as I can perceive, the
fruit ripens at about the same time, and is of the same
quality as those planted on steep side-hills. I think, however,
that north of the highlands, side-hills would be preferable. To
prepare the ground for a vineyard, the best way is to turn over
the whole of the surface soil from fifteen to eighteen inches in
depth, early in the spring, by ploughing twice in the same fur-
tow. This will place the richest part of the soil in a position
where it will give the greatest supply of nourishment to the vines,
Few vineyards in this country have been prepared in this way.
But the cost is so small and the advantages so great, that it

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FRUIT-GARDENING.

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119

120 FRUIT-GARDENING.

should be done wherever there are no rocks or large stones to
prevent it.”
HORIZONTAL TRAINING.

A vine may be trained horizontally under the coping of a
close fence or wall, to a great distance, and the borders in an
east, south-east, and southern aspect of large gardens may be
furnished with a variety of sorts, which will ripen in great per-
fection, without encumbering the borders; or the plants- may
be trained low, like currant-bushes; in which case, three or

Training in the Form of a Tree.

more shoots, eighteen inches or two feet in length, may diverge
from the stem near the ground, to supply young wood annu-
ally for bearing. The summer pruning consists in removing
shoots which have no fruit, or are not required for the succeed-
ing season ; and in topping fruit-bearing shoots, and also those
for succeeding years when inconveniently long and straggling.
For as, by this mode, the shoots destined to bear are all cut
into three or four eyes at the winter pruning, no inconvenience
arises from their throwing out laterals near the extremities,
which tupping will generally cause them to do.

FRUIT-GARDENING. 121

In training vines as standards, the single stem at the bottom
1s not allowed to exceed six or eight inches in height, and from
this two or three shoots are trained or tied to a single stake
of three or four feet in length. These shoots bear each two or
three bunches, within a foot or eighteen inches of the ground;
and they are annually succeeded by others which spring from
their base, that is, from the crown or top of the dwarf main
stem. This is the mode practised in the north of France and
in Germany. In the south of France and Italy, the base or
main stem is often higher, and furnished with side shoots, in
order to afford a great supply of bearing-wood, which is tied to
one or more poles of greater height. The summer pruning, in
this case, is nearly the same as in the last. In the winter
pruning, the wood that has borne is cut out, and the new wood
shortened, in cold situations, to three or four eyes, and in
warmer places to six or eight eyes.

PINCHING AND RUBBING OFF BUDS.

Nicoll observes that “most of the summer pruning of vines
may be performed with the fingers, without a knife, the shoots
to be displaced being easily rubbed off, and those to be short-
ened, being little, are readily pinched asunder.” After select-
ing the shoots to be trained for the production of a crop next
season, and others necessary for filling the trellis from the bot-
tom, which shoots should generally be laid in at the distance
of a foot or fifteen inches from each other, rub off all the
others that have no clusters, and shorten those that have, at
one joint above the uppermost cluster. For this purpose, go
over the plants every three or four days till all the shoots in
fruit have shown their clusters, at the same time rubbing off
any water-shoots that may rise from the wood.

Train in the shoots to be retained as they advance. If there
be an under trellis, on which to train the summer shoots, they
may, when six or eight feet in Jength, or when the Grapes are
swelling, be lei down to it, that the fruit may enjoy the full air

122 FRUIT-GARDENING.

and light as it advances towards maturity. Such of these
shoots as issue from the bottom, and are to be shortened in the
winter pruning to a few eyes, merely for the production of
wood to fill the trellis, may be stopped when they have grown
to the length of four or five feet. Others that are intended to
be cut down to about two yards, and which issue at different
heights, may be stopped when they have run three yards, or
ten feet, less or more, according to their strength. And those
intended to be cut at or near the top of the trellis, should be
trained a yard or two down the back, or a trellis may be placed
so as to form an arbor; or they may be placed to run right or
left a few feet on the uppermost wire.

The stubs or shoots on which the clusters are placed will
probably push again after being stopped, if the plants be vigor-
ous. Ifso, stop them again and again. But after the Grapes
are half grown, the shoots will seldom spring. Observe to
divest the shoots, in training, of all laterals as they appear,
except the uppermost on each, in order to provide against acci-
dents, as hinted before, in training the newly-planted vines.
When these shoots are stopped, as directed above, they will
push again. Allow the lateral that pushes to run a few joints,
and then shorten it back to one, and so on as it pushes, until it
stops entirely. When the proper shoots get ripened nearly to
the top, the whole may be cut back to the originally shortened
part, or to one joint above it, if there be reason to fear that the
uppermost bud of the proper shoot will start. Divest the
plants of all damp and decayed leaves as they appear, as such
will sometimes occur in continued hazy weather, and be par-
ticularly cautious not to injure the leaf that accompanies the
bunch ; for if that is lost, the fruit will be of little value.

THINNING THE GREEN FRUIT.

“Everyone of penetration and discernment,” Nicoll observes,
“will admit the utility of thinning the berries on bunches of
Grapes, in order that they may have rocm to swell fully ; and,

FRUIT-GARDENING. 123

further, that of supporting the shoulders of such clusters of
the large-growing kinds as hang loosely, and require to be
suspended to the trellis or branches, in order to prevent the
bad effects of damp or mouldiness in very moist seasons. Of
these, the Hamburgh, Lombardy, Royal Muscadine, Raisins,
St. Peter’s, Syrian, Tokay, and others, should have their shoul-
ders susperded to the trellis, or to the branches, by strands of
fresh matting, when the berries are about the size of garden’
peas. At the same time, the clusters should be regularly thinned
out with narrow-pointed scissors, to the extent of from a fourth
to a third part of the berries. The other close-growing kinds,
as the Frontignacs and Muscats, should likewise be moderately
thinned, observing to thin out the small seedless berries only
of the Muscadine, Sweet Water, and flame-colored Tokay. In
this manner, handsome bunches and full-swelled berries may
be obtained ; but more so, if theclusters of overburdened plants
be also moderately thinned away. Indeed, cutting off the
clusters, to a certain extent, of plants overloaded, and pushing
weak wood, are the only means by which to cause them to
produce shoots fit to bear fruit next year; and this should be
duly attended to so long as the future welfare of the plants
is a matter of importance.”

ROSE-BUGS ON GRAPE-VINES.

“When the rose-bugs first appear on the vines, they are so
feeble as to be unable to fly even for a few yards. I directed
my men to take each a cup, with a little water in it, and go
through the vineyards every morning, removing every bug
from the vines; and this was done quite rapidly by passing
the cup under the leaf and merely touching it, when the bugs
instantly dropped, and were received in the cup containing the
water. When the cup was full, they were soon destroyed by
crushing them with the foot. This plan was persevered in
every morning as long as a bug could be found, and was
attended with such success, that they have given me very little
trouble since. I also tried ploughing my vineyards just before

124 FRUIT-GARDENING.

winter set in, so as to expose to the weather the insect in the
larva state, which will certainly destroy the young tribe that
have not descended below the reach of the plough. For two
years past the number has been so small that I have omitted
this process for their destruction.” —R. 7. Underhill.

MULBERRY.

Morier. Morus.

There are several species of the Morus or Mulberry. The
white kind is commonly cultivated for its leaves to feed silk-
worms, though in some parts of Spain, and in Persia, they are
said to prefer the Black Mulberry. In China, both sorts are
grown for this purpose. The most esteemed variety of the
white is grown in Italy, and especially in Lombardy, with vigor-
ous shoots, and much larger leaves than the other. The Morus
multicaules is cultivated in many parts of France, and is by
some preferred to all other varieties. It is said that a less
quantity of foliage from this variety will satisfy the silkworms,
The late Andrew Parmentier, Esq., was the means of introduc-
ing several choice varieties from that country; and our nur-
sery-men, in general, have of late years turned their attention
to the cultivation of such as are best adapted to silkworms.

In France, the white Mulberry is grown as pollard Elms
are in England. In Lombardy it is grown in low, marshy
ground. In China it is also grown in moist loamy soil; and
both there and in the East Indies, as low bushes, and the
plantations rooted up and renewed every three or four years.
In many parts, when the leaves are wanted for the worms,
they are stripped off the young shoots, which are left naked on
the tree; in other places the shoots are cut off, which is not
go injurious to the tree, while the poiuts of the shoots, as well
as the leaves, are eaten by the worms.

FRUIT-GARDENING. 125

PROPAGATION BY SEEDS.

The plants are sometimes raised from seed, and one ounce
of seed will produce five thousand trees, if sown in rich loamy
soil in the latter part of April, or early in May. But the
young plants will require protection the first winter. The
berries are put in a sack of coarse cloth, crushed with a foot
or with the hands, and the pulpy matter all washed out, leav-
ing the seeds quite clean. They are then spread out on
boards or cloth, and dried in the shade, and kept in a cool and
dry apartment till planting-time. The soil should be very
mellow, and in a good state of fertility. The seeds may be
planted in drills four feet apart, and not more than one inch
deep. Walf an inch deep is better. If the soil be heavy,
cover the seed with leaf-mould, or some other fine and mellow
dirt. Cultivate between the drills with a horse-hoe; and dress
out the young plants as if they were carrots.

PROPAGATION BY LAYERS.

The different kinds of Mulberry are more commonly propa-
gated by layers and cuttings put down in the spring. The
ground is well prepared and enriched the previous year; and
the cuttings are taken from the trees early in the spring, or
even in the winter, and kept like scions till the ground is ready
to receive them. ‘Transplant the cuttings as recommended for
currants (which see on a previous page), and cultivate in drills
till the young trees are of a suitable size to transplant. The
Italian variety is frequently grafted on seedling stocks of the
common sort, in order to preserve it from degenerating. In
the East Indies, the plants are raised from cuttings, three or
four of which are placed together, where they are finally tc

- remain.

THE FRUIT.

Mulberry-trees are valuable for their fruit; and in England

126 FRUIT-GARDENING.

the black and red kinds are in great esteem, and much culti
vated. The fruit of the white Mulberry is white, and less acid
than that of the black species. The black is naturally a
stronger tree than the other; the fruit is of a dark, blackish
red, and of an agreeable aromatic and acid flavor. The red
Mulberry has black shoots, rougher leaves than the black Mul-
berry, and a dark, reddish fruit, longer than the common sort,
and of a very pleasant taste. The fruit of the yellow Mulberry
is sweet and wholesome, but not much eaten, excepting by
birds. The timber, however, is valuable, from its abounding
in a slightly glutinous milk of a suiphurous color, and is known
in Europe under the name of fustic wood, for dying a yellow
color. In Russia, the fruit of the Morus tartarica is eaten
fresh, conserved, or dried. A wine and a spirit are also made
from them; but the berries are said to be of an insipid taste.

All the species of the Morus are remarkable for putting out
their leaves late, so that when they appear, gardeners may
safely set out their green-house plants, taking it for granted
that all danger from frost is over. From this circumstance,
plantations of Mulberry-trees may be made in this country in
the spring of the year with greater safety.

The Mulberry produces its fruit chiefly on little shoots of
the same year, which arise on last year’s wood and on spurs
from the two-year-old wood, mostly at the ends of the shoots
and the branches. In pruning, thin out irregular crossing
branches, but never shorten the young wood on which fruit is
produced. If any of the dwarfish kinds are cultivated as espa-
liers for their fruits, cut so as to bring in a partial successior
of new wood every year, and a complete succession once in
two years, taking the old barren wood out, as may be neces-
sary. As the blossom-buds cannot be readily distinguished
from others in the winter, the best period for pruning is when
the blossoms first become visible in the spring.

THE PAPER MULBERRY.

There is another genus of plants, known as the Paper Mul

FRUIT-GARDENING. 127

berry, which is very ornamental, called Broussonetia papyrifera.
Though a low tree, it has vigorous shoots, furnished with twe
large leaves. The fruit, which is small, is surrounded with
long purple hairs, changing to a black purple color when ripe,
and full of juice. “In China and Japan it is cultivated for
the sake of the young shoots, from the bark of which the in-
habitants of the Eastern countries make paper. The bark
being separated from the wood, is steeped in water, the former
making the whitest and best paper. The bark is next slowly
boiled, then washed, and afterwards put upon a wooden table,
and beat into a pulp, which being put in water, separates like
grains of meal. An infusion of rice, and the root of manihot,
are next added to it. From the liquor so prepared, the sheets
of paper are poured out one by one, and when pressed the
operation is finished.”

“The juice of this tree is sufficiently tenacious to be used
m China as a glue, in gilding either leather or paper. The
finest and whitest cloth worn by the principal people at Ota-
heite, and in the Sandwich Islands, is made of the bark of this
tree. The cloth of the Bread Fruit tree is inferior in whiteness
and softness, and worn chiefly by the common people.”

VALUE OF THE WOOD.

The wood of Mulberry is more durable than the best of
White Oak, when it is exposed to the influences of the weather.
For fence-posts, it will out-last white cedar; and it is nearly
equal in durability to red cedar. I know of posts in Connec-
ticut that have been set in the ground for fifty years and are
yet sound.

NECTARINE.

Precurra Frurr usse, ou Bruenons. Amygdalus nectarina,

The varieties of this fruit resemble the Peach in every

respect, except that the skin is smooth, of a waxen appearance,
s

128 FRUIT-GARDENING.

and the flesh generally more firm. Although of the same
genus as the Peach, which is so plentiful in this country, the
fruit of the Nectarine is quite a rarity, and seldom appears in
our markets. There are seventy-two varieties cultivated in the
Horticultural Gardens of London under name.

It is generally allowed that their failure here is occasioned
by the attacks of insects, The most efficacious method that I
have heard of for securing anything like a crop of Nectarines,
1s to fumigate the trees in the evening, when the air is calm
and serene, at the season when the fruit is ready to set. To-
bacco is the most effectual antidote for these insects; but a
friend of mine collected a quantity of salt hay that had been
used for his Spinach the preceding winter ; with this he created
a smoke, first on one side of his plantation, and afterwards on
the other, by which means he obtained a good supply of fruit.
Our enterprising horticulturist, Mr. W. Shaw, has succeeded in
gathering fine fruit by training his trees against a close fence ;
and it has been discovered by others that the Nectarine, like
the Grape-vine, will yield best in sheltered situations. That
eminent horticulturist, Mr. David Thomas, observes that “ A vast
quantity of fruit is annually destroyed by the Curculio, which
causes the Plum, Apricot, and Nectarine prematurely to drop
from the tree. To prevent this loss, let the tree, after the
blossoms fall, be frequently shaken by a cord connected with a
swinging-door, or with a working pump-handle; or let the
bugs be jarred from the tree on sheets spread beneath the tree
and killed. Or keep geese enough in the fruit-garden to de-
vour all the damaged fruit as it falls. We know that this last
method is infallible.”

As some may object to shaking or jarring fruit trees, for fear
of disturbing the fruit, such are here reminded, that if the
blossoms set more fruit than can be supported, it will not come
to full perfection, and the trees may be injured in their future
bearing ; for these reasons, when fruit sets too thick, it should
be thinned in an early stage of its growth.

The Nectarine, as also the Peach-tree, is subject to injury

FRUIT-GARDENING. 123

by an insect different from the Curculio species, which feeds

~~ou the sap beneath the bark, principally near the surface of the
earth, but if not checked, will commit ravages on the trunk
and root, so as to eventually destroy the tree. The egg is sup-
posed to be first deposited in the upper part of the tree; and
in the months of June and July it becomes a very small mag-
got, which drops to the ground and approaches the tree near
the surface. If the ground be kept clear around the roots, as
it ought always to be, the worm can readily be detected by a
small speck of gum, which appears on the tree after it has
made its entrance, which gumminess will increase in quantity
as it progresses. But if the trees are thoroughly examined
about once a week, or ten days, and the gum, wherever found,
removed by means of a small knife or pointed wire, the worm
may be at once defeated from making any havoc on the trees.
An orchard of several acres may be kept free from worms by
going over it afew times. After a shower of rain is a good
time, as the gum can then be more easily discovered ; and when
it is removed, the wound will soon heal up, and the danger is
over, provided the ground be kept cultivated around the trees,
and the collar, or that part from which emanate the main roots,
be near the surface.

ILL EFFECTS OF PLANTING TOO DEEP.

This is an important precaution, and should be attended to
at the time of transplanting all descriptions of trees and smaller
plants; because deep planting prevents the essential circulation
of the juices of plants in their regular and natural courses, and
consequently causes disease and premature death ; and it must
be admitted, that from the circumstance of this fruit being
generally raised on standard trees, and in a light soil, our cul-
tivators are apt to plant too deep; and thus act contrary to
sound judgment and philosophy, with a view to save the
trouble and expense of staking or otherwise supporting their
newly-planted trees, which precaution is absolutely necessary

130 FRUIT-GARDENING.

to their preservation, even in less tempestuous climates, and in
stiff as well as in light soil.

SALTPETRE FOR NECTARINES.

Saltpetre dissolved in the proportion of one pound to five
gallons of water, and applied around the stems and roots of
trees, as recommended for plants in general, is, in my opinion,
one of the best remedies for the destruction of various kinds
of insects. It is, moreover, allowed by modern and learned
physiologists to contain the most essential nutriment for all
descriptions of trees or smaller plants, when judiciously used.
Other remedies are recommended to be applied for the destruc-
tion of these insects around fruit-trees, besides those pre-
viously mentioned ; as dissolved potash, coal-tar, sulphur, vine-
gar, and soapsuds. Culture, upon correct principles, will ope-
rate not only as a radical cure, but as a preventive to all defects
in trees and plants; which, to be healthy and productive,
should be so managed that the sap and nutrimental juices can
circulate through every pore which nature has designed for
their perpetuity.

PROPAGATION BY BUDDING.

The Nectarine is generally budded on stocks of the same
species, or on the Peach or Plum, two or three years old.
Knight recommends growing Almond-stocks for the finer kinds
of Nectarines and Apricots, as likely to prevent the mildew, and
as being allied to the Peach. Dubreuil recommends a Plum-
stock for clayey soils, and the Almond for such as are light,
chalky, or sandy. The same opinion is held by the Montreal
gardeners. The Flemish nursery-men graft both the Peach and
Nectarine on the Myrabella Plum, a small cherry-shaped fruit.

The budding may be performed in July or August, in the side of
the stock ; which will, if properly managed, shoot the following
spring, and attain the length of three or four feet the first year,
After the budded trees have ripened their first year’s shoots,
they. may either be planted where they are to remain, 97

FRUIT-GARDENING, 131

retamed in the nursery for two, three, or four years, till in a
bearing state. "Whether the plants be removed into the orchard
at a year old, or remain in the nursery, the first shoots from
the bud must be headed down in a judicious manner, in order -
to promote the most desirable form. In annual pruning, thin
out superfluous branches and dry wood, and shorten the bear-
ing-shoots. Nectarines may be trained to a close fence or wall,
in private gardens; in which case, such plants should be chosen
as are budded low. (Sce article on Apricot.) The Nectarine
may be raised from the seed, planted the same as Peach-pits.

SELECT DESCRIPTIVE LIST OF NECTARINES.

FREESTONE NECTARINES,

Aromatic. A middle-sized, rather globular fruit, skin pale
straw-color, with deep red or brown next the sun; flesh pale
straw, but red at the stone; juice of arich vinous flavor; ripe
early in August.

Boston, Lewis’s Seediing. A fine native variety, raised by
Mr. Lewis, of Boston; fruit of medium size; heart-shaped ;
color bright yellow, mottled with red; flesh yellow, firm,
pleasant, and peculiar in flavor; ripe in September. ~

Exruae, Claremont, Temple's, Vermash of some collections.
One of the very best and most highly flavored Nectarines;
fruit medium size, of a green or pale yellow color, with violet
cheek ; pulp whitish, melting, very juicy, rich, and high-flavor-
ed; ripens early in August.

Farrcuip’s Earty. Fruit very early, but small; of globu-
lar shape, yellow in the shade, deep scarlet next the sun; flesh
yellow, not juicy, but well flavored; ripe in July and August.

Perxins’s SrErprinc. A very large beautiful Nectarine,
raised by S. G. Perkins, from the Boston, Lewis's Seedling ; the
form is globular; color bright yellow, with dark crimson on one
side; flesh tender, juicy, and high flavored ; ripe in Septermber

132 FRUIT-GARDENING.

Prrmuaston’s Oranez. A good-sized globular, almost heart
shaped fruit, of arich yellow color, but dark crimson or purple
next the sun; flesh golden yellow, but red next the stone, from
which it separates; it is melting, juicy, saccharine, and high
flavored ; ripe in August.

Scarter. A middle-sized fruit, somewhat ovate, of a beau-
tiful scarlet color next the sun, and pale red on the shaded
side; the flesh separates from the stone, and is at maturity in
August.

Vermasn. Zrue Vermash. This fruit is rather of small
size and roundish form, tapering towards the eye; the skin is
of avery deep red color next the sun, and of a greenish hue
on the other side; flesh white, rich, melting, and juicy; at
maturity in August.

Viotet, Violette Hutive, Petite Violette Hative, Lord Selsey’s
Elruge, Large Scarlet, Fruit variable in size, generally medium ;
pale yellowish-green, but darkish purple and red next the sun ;
flesh melting, juicy, rich, and excellent; ripe in July and
August.

Wuirs, on Franpers Nectarine, Vew White, Emerson’s
New White, Neale’s White. A middle-sized, roundish, very pale
fruit, slightly tinged with red next the sun; flesh tender and
juicy, with a fine vinous flavor; ripe in August.

CLINGSTONES, OR PAVIES.

Bruenon Vioter Museu, Brugnon Musqué, Fruit large,
of a deep red and yellow color; skin very smooth; flesh
yellow, but red at the stone; saccharine, vinous, musky; at
maturity in August and September.

Earty Newineton, Large Black Newington, Lucombe's
Seedling. Fruit below the medium size, ovate; skin pale
green, and on the sunny side of a deep red color; pulp super-
excellent; considered by some as the best of all Nectarines;
ripe in August and September.

GotpEen. Fruit medium size, of the finest orange couor,
delicately and beautifully mottled with red next the sun, which

FRUIT-GARDENING. 133

gives to it a clear waxen appearance; flesh firm, yellow, pale
red at the stone, and has a poignant rich flavor; ripens in
August and September.

Rep Roman, Roman Red. <A very excellent Nectarine, of
large size; the skin dark red next.the sun, and of a yellowish
hue on the other side; flesh yellowish, but red next the stone ;
it abounds with rich juice when fully ripe, in August and
September.

Scartet Newineton, Late Newington, Sion Hill. This
variety is much esteemed, the fruit is large, of a beautiful red
color next the sun, and of a fine yellow or amber on the other
side; its quality is excellent, being rich and juicy; early ip
September.

Tawny Newrineton. Fruit large, somewhat ovate; tawny-
colored, marbled with dull red or orange next the sun; flesh
pale yellow, but red at the stone; very juicy, sugary, and of
the most delicious flavor; ripens in August and September.
This, in England, is considered one of the best of clingstone
Nectarines.

ORANGE, LEMON, &.

Orancer, Crrronter. Citrus.

Notwithstanding this fruit, and also the Lemon and Lime,
are attainable at all seasons of the year, by supplies from
our Southern States, the West Indies, and the South of Europe,
yet the plants are entitled to our notice on account of their
being so easily cultivated, and from their affording aa orna-
ment by exhibiting their fruit the whole of the year. The
Orange is generally cultivated as a green-house plant; but
may be kept in a light room throughout our severe winters,
provided the temperature is not suffered to be below the freez-
ing point, 32 degrees. Its recommendations are, handsome
evergreen, shining, tree-like form; most odoriferous flowers,

184 FRUIT-GARDENING.

and brilliant, fragrant, and delicious fruits, which succeed each
other perpetually, and are not unfrequently seen on the tree at
the same time, in two or three stages of growth.

All the species of Citrus endure the open air at Nice, Genoa,
and Naples; but at Florence and Milan, and often at Rome,
they require protection during the winter, and are generally
planted in conservatories and sheds. Loudon says that in the
south of Devonshire, and particularly at Saltcombe, may be
scen in a few gardens, Orange-trees that have withstood the
winter in the open air upwards of a hundred years. The fruit
is as large and fine as any from Portugal. Trees raised from
seed, and inoculated on the spot, are found to bear the cold
better than trees imported.

Any of the varieties of the Orange, Lemon, Lime, Shaddock,
Citron, etc., may be grafted or budded on stocks of the com-
mon Orange or Lemon; but seed of the Shaddocks and Citrons
produces the strongest stocks, and on these may be grafted
such kinds as may be needed for a conservatory. The most
suitable time for budding is July and August; but this opera-
tion may be performed at any time when the sap is in motion.
The directions for the management of green-house plants apply
also to this family of plants.

PEACH.

Prcurr. Amygdalus Persica.

The Peach, plump and ripe, brings us excellent fare,
Let the Mectarine, too, in this eulogy share—

Their flavor how grateful—their juices how fine,
Unequall’d in taste by the fruit of the vine.

It is generally considered that the Peach is of Persian
origin. In Media, it is deemed unwholesome; but when
planted in Egypt, becomes pulpy, delicious, and salubrious. It
has been cultivated, time immemorial, in most parts of Asia

FRULT-GARDENING, 135

When it was introduced into Greece is uncertain. The best
Peaches in Europe are supposed to be grown in Italy, on stand:
ards.
Although this fruit will thrive in any sweet, pulverized soi
“that is properly prepared, a rich sandy loam is the most
suitable. Next to the selection and preparation of a suitable
soil, a choice of good healthy trees is of the utmost import-
ance. The seed for stocks should be selected from the vigor-

Jous growing young, or middle-aged healthy trees; and the
buds should be taken from some of the choicest fruit-bearing
trees that can be found. Let the stocks be fairly tested before
they are budded; and if any infection exist in the stocks, or
in the vicinity where the choice buds are found, reject them
if you wish to rear a healthy progeny; as more depends upon
these particular points than many are aware of.

BUDDING PEACH-TREES,

In this country the Peach is generally budded on stocks of
its own kind; but in England it is often budded on damask
Plum-stocks, and some of the more delicate sorts on Apricot
stocks, or old Apricot-trees cut down; or on seedling Peaches,
Almonds, or Nectarines. (See article Nectarine.) Cobbett
says: “There are thousands of Peach-trees in England and
France that are fifty years old, and that are still in vigorous
fruitfulness.” He attributes the swift decay of the Peach-trees
here to their being grafted on stocks of their kind. Mr.
Michael Floy, of the Harlem Nursery, makes the following
observations on this subject, which he says are the result of
thirty years’ experience as a nursery-man in the vicinity of
New York:

“In this country Peaches are generally budded on Peach-
stocks. Their growth is rapid, and they will form a tree
large enough to transplant from the nursery, the first and
second year after budding. Notwithstanding the rapid growth
of our peaches, and their coming to maturity so early, with
but little care and trouble, it must at the same time be admit

136 FRUIT-GARDENING,

ted that they too often decay with almost the same celerity.
A question here will naturally arise on this subject. What can
be done to remedy this?

“CAUSE OF PREMATURE DECAY.

“T think the Peach stock is defective, and is not sufficiently
strong and lasting to make a permanent tree. The roots are
soft and delicate, very liable to rot in cold heavy ground, par-
ticularly if suffered to stand in a sod, or where the ground is
not kept clean, dry, and manured every season. Secondly.
Supposing that the trees are planted in a warm free soil (which
is the proper soil for the Peach) they are liable to the attacks of
the worm, which eats into their roots, and barks the trees all
around, until the trees are completely destroyed. No better
method of destroying these worms has been discovered than
simply digging round the trees, and examining the infested
plants, and where gum is seen oozing out, there the worm may
be generally found and destroyed.

“T think an effectual remedy against this intruder may be
found, by budding Peaches and Nectarines on the common
bitter ALMonp Srocz. The worm does not like this stock.
Peach scions will take on it, and grow about as freely as on
the common Peach-stock. Thirdly. The Peach-stock causes
the Peaches and Nectarines to grow too rapidly, making
strong shoots, these producing secondary or lateral shoots;
and the fruit of the following summer is produced on the
top of these lateral shoots, instead of being produced on the
principal or first shoots. This causes naked wood at the bottom ;
and a straggling, unsightly tree, whose branches being heavy
at the top with the fruit, are broken down by high winds.”

The illustrations of peach-trees represent the right way and
the wrong way of pruning peach-trees. If the branches be not
shortened in every year, the limbs will become long and bare,
except at the ends; and the fruit will be very inferior. On
the contrary, if the ends of the limbs be clipped off the inside
of the top will be filled with bearing-branches of excellent

FRUIT-GARDENING. 137

fruit. Beginners should aim to have the tops of their peach-
trees well filled up with bearing branches. By pruning alittle

A Peach-Tree well Presed.

every year, there will be no difficulty in doing it m a most satis-
factory manner.
THE YELLOWS.

For several years past Peach-trees have been subject to what
has been deemed a disease called the yellows, from the circum-
stance of the trees having a yellow and sickly appearance.
Much curious philosophy has been spent on this subject with-

138 FRUIT-GARDENING.

out arriving at any satisfactory conclusion. As a remedy for
the yellows Mr. Floy recommends budding the Peach on Plum-
stocks. He writes:—“The Plum-stock is undoubtedly the
best for Peaches and Nectarines in the Worthorn and Hastern
States; but especially for open dwarfs or espaliers, for which I
give the following reasons :—First. The Plum-stock prevents
the too rapid growth of the shoots, and causes the principals to
bear the fruit the following season, instead of producing late-
ral shoots the same season, and causing the tree to be more
dwarf. The branches are strong and fruitful to the bottom of
the shoot, thereby having more fruit in a smaller compass.
Secondly. It makes harder and less pithy wood, and enables
it the better to withstand the cold; and this may be easily
proved by cutting the branches of each. The shoot on the
Plum-stock will be twice as hard and firm as the one on the
Peach-stock. But, Thirdly, and the most important reason is,
that the Plum ceases to send up its sap early in autumn,
causing the Peach to perfect its wood before the cold weather
sets in.”

It is also evident that a tree deprived of its functions or
means of growing luxuriantly, is in a similar situation to a dis-
eased animal. If disease be not checked before the juices of
the tree become putrid, it will not only die, but will contami-
nate the earth in which it is planted, to the destruction of its
neighboring inmates of the garden or field. All experienced
nursery-men admit this to be the case with diseased Peach-
trees, and some have actually abandoned their Peach-orchards,
and chosen fresh ground for new plantations.

It is precisely the same with smaller vegetable plants. A
diseased Cabbage, for instance, by its excremental and corrupt
juices being spent in the ground, will render the cultivation of
the same or allied species a casualty ; and daily observation
teacheth, that young and thrifty plants often fall a prey to
worms and reptiles which were generated by a previous crop.

Deep planting and ‘injudicious culture are the causes
of most of the diseases and failures of fruit-trees; and in

FRUIT-GARDENING. 139

this way I account for Peaches being less plentiful than they
were when left almost to nature; which was the case, I am
informed, in the beginning of the present century. That this
malpractice in horticulture is general, the most superficial
observer may discover by comparing the thrifty growth of
those trees scattered by nature in our highways and byways
with many of those aided by the art of man. If any of my
readers should require proof of my assertions, I can show them
from the window of the room where this article is being writ-
ten, scores of living, or rather dying evidences of the evil of
deep planting.

PRUNING AND TRANSPLANTING.

All the varieties of the Peach produce their fruit upon the
young wood of a year old, the blossom-buds rising immedi-
ately from the eyes of the shoots. The same shoots seldom
bear after the first year, except on some casual small spurs on
the two years’ wood, which is not to be counted upon. Hence
the trees are to be pruned as bearing entirely on the shoots of
the preceding year, and a full supply of regular grown shoots
must be retained for successional bearers. Cut out the redun-
dant shoots, and all decayed and dead wood, and reduce some
of the former bearers, cutting the most naked quite away.

A Peach Orchard may be planted at any time after the bud
is established, until the trees are three or four years old,
which may be placed from fifteen to twenty feet from each
other, or from any other spreading trees. The dwarf kinds
may be introduced into the kitchen-garden, and trained against
fences, as directed for the Apricot, or as espaliers or dwarf
standards. ;

A judicious pruning of Peach, Nectarine, and other kinds
of young trees is necessary to prevent the long, straggling
growth of limhs which are frequently bare of shoots for some
distance from the body of the tree, which should be shortened,
to cause the production of lateral shoots. An annual sum.

140 FRUIT-GARDENING.

mer pruning is essential to the well-being of a tree, as by
shortening the wood of the preceding year’s growth, a symme-
trical tree containiug a good supply of bearing-wood may be
formed. By this treatment the longevity of a tree will be
premoted, provided the work is done with judgment and care,
so as not to render the tree impervious to the influence of the
sun and air; for, be it remembered, the head of a tree must
always be kept moderately open, for the purpose of giving
the fruit the best possible chance of ripening perfectly.

Divest young budded and grafted trees of all shoots from
the stocks, below the bud or graft, as they appear; also rub
off all useless buds in early-shooting wall trees.

DESCRIPTIVE LIST OF PEACHES.
FREESTONE PEACHES,

Astor. An excellent variety, originating in the city of New
York; the fruit is above medium size; skin pale yellow, with
red cheek; flesh melting and pleasant flavored; juice sweet
and plentiful; ripe the latter end of August and early in Sep-
tember.

Brsrs’s Rep Rarertps, Middletown Late Red Rareripe.
Fruit very large, of oblong shape; skin nearly white, with a
red cheek; flesh firm, juicy, and high flavored. This variety
originated with Joseph Beers of Middletown, New Jersey; it
ripens there from the middle to the end of September, and is
represented as a good market fruit.

Bete ve Virry, Admirable Tardive, Bellis, Beauty of Vitry
A large fruit, of fine red color next the sun; on the opposite
side a yellowish white; flesh white, stained with red at the
stone; firm, juicy, sweet, vinous, aud excellent; ripe early in
September.

Betiecarve, Galande, Violette Hative, Noire de Montreuil.
Smcoth-Leaved Royal George of some. The tree is vigorous

FRUIT-GARDENING. 14,

and productive; fruit above medium size, globular; skin green-
ish-yellow, and on the sunny side rich deep red, with dark
purple streaks; flesh pale yellow, very melting, saccharine, and
juicy ; a first-rate fruit, early in September.

Buowaparts. A fine early variety, introduced by Joseph
Buonaparte, and recommended by Caleb R. Smith, of Burling-
ton, New Jersey, as being the best market fruit known at that
place; its color is red, mottled with yellow; flesh melting;
juice swect and delicious, in August.

Brevoorr’s Seepiive Metter, Brevoort’s Morris. A supe-
rior Peach, raised by Henry Brevoort, Esq., of New York.
Skin of a dingy white color, with red cheek; flesh white, firm,
Tich, and sugary; ripe by the middle of August.

Cotvmsra. Fruit of medium size; skin rough and thin;
color dull red; flesh yellow, fibrous, similar to a pineapple;
ylcy and rich. It is supposed that this Peach originated with
Mr. Cox. It is a singular variety.

Cooxeper’s Favorirs, Cooledge’s Harly Red Rareripe A
large handsome globular frait; skin red, tinged with crimson ;
flesh very melting, juicy, and of delicious flavor, in August.
The tree is vigorous and very productive.

Crawrorp’s Earty Metocoron, Harly Crawford. Fruit
large, oblong; skin yellow and red; flesh yellow, juicy, sweet,
with an agreeable acidity. It originated with Mr. Crawford,
Middletown, New Jersey. The trec is a great bearer, and the
fruit is considered one of the most marketable varicties, in
August and September.

Crawrorp’s Jarre Matacaruns. Fruit very large, round ;
skin yellow and red; flesh yellow, sweet, juicy, and excellent.
It is highly estimated at Middletown for its productiveness and
adaptation for market; in September and October.

Dovustse Montagne, Sion Early, Double Mountain, Montau-
ban. A beautiful and excellent Peach of middle size; skin
greenish white, but soft red, marbled with a deeper red next
the sun; flesh white and melting, juice plentiful and highly
flavored; ripe in August.

142 FRUIT-GARDENING.

Earty Orancz, Orange Freestone, Yellow Rareripe, Yellow

Melocoton, Golden Rareripe, Early Yellow. Fruit under a me-
divm size, inclining to the oval shape, apex full, with a small tip:
skin greenish yellow; flesh fine and yellow; juice rich and
sweet, but not plentiful; ripe in August and September. There
are several varieties under the same name, some of which are
inferior to the true Orange Peach.
' Farty Royat Grorcz. Red Magdalen of Prince. A supe-
rior variety, of medium size and rather globular form; skin
yellow, with red cheek; ficsh melting and delicious; in August.
There are several varieties cultivated under this name, differently
described.

Easrsurn’s Cuorce. Fruit large, nearly round; skin pale
yellow, with a red blush; flesh yellowish white; juice exceed-
ingly pleasant and sprightly, in September and October. The
tree is represented as hardy, luxuriant, and vigorous, by the
Editor of Hoffy’s Orchard Companion, of Philadelphia, from
which this description is taken.

Emprror oF Russia, Serrated Leaf, New Cut-Leaved
Unique. The fruit of this species is deeply cleft, one half of
it projecting considerably beyond the other; the skin is
downy, of a brownish yellow and red color; flesh melting;
Juice sweet and delicious; towards the end of August. This
sort was found by Mr. Floy in New Jersey, 1809, and all the
stones of this fruit are said to produce plants with jagged
leaves,

Georcs THE Fourrs. An excellent Peach, of medium size
and globular shape; of pale yellow color in the shade, and dark
red next the sun; flesh yellow, but red at the stone, from which
it separates; a fruit of very superior flavor when at maturity,
which is early in September. It originated in the garden of
Mr. Gill, Broad street, New York.

Green Nutuze, Karly Anne, Avant Blanche. This early
variety is said to have originated in Berkshire, England. The
fruit is small; its color yellowish green; its pulp melting,
Jaicy, of very pleasant flavor, and ripens in July and August,

FRUIT-GARDENING. 143

Marray’s Early Anne is a variety raised from the seed of this.
It is esteemed for its early maturity.

Grossz Micnonne, Veloutée de Merlet, Grimwood’s Royal
George, Large French Mignonne, Vineuse, according to Lind-
ley; and the following synonymes are added by Kendrick:
Belle Beauté, Smooth-leaved Royal George, Royal Souverain,
Pourpre de Normandie, Royal Kensington, Early Vineyard,
Transparent, and Morris's Red Rareripe. One of the most
beautiful and delicious varieties in cultivation. Fruit large,
depressed, hollow at the summit, with a deepish suture; skin
rather downy, or rich deep red, thickly mottled on a greenish
ground ; flesh pale yellow, rayed with red at the stone; melting,
juicy, and of a rich vinous flavor when in perfection, which is
early in September.

Hearts Freestone, Kenrick’s Heath. This variety was first
obtained from the late General Heath, of Roxbury, near Boston.
The fruit is very Jarge, oblong, and beautiful, frequently weigh-
ing half a pound; color pale yellowish green, with crimson or
violet next the sun ; its flesh is melting, juicy, rich, vinous, and
agreeably acid ; ripens in September and October.

Horrman’s Pounp, Morrison’s Pound, Hoffman’s Favorite,
This fruit is by some called the Morrisania, from it having
been first obtained by Mr. Floy from Governeur Morris; but it
originated with Martin Hoffman, Esq., of New York. The
fruit is very large, skin brownish white and red; flesh yellow,
firm, very juicy and delicious, parting from the stone ; greatly
esteemed from its ripening late in September and October.

Late Apmiasie, Royale, Royal, Bourdine, Téton de Venus
of Prince and Downing. Fruit large, roundish, inclining to
oblong; suture deeply impressed along one side, having the
flesh swelling boldly and equally on both sides, with a slight
impression on the summit; skin downy, of pale green color,
streaked with dull tawny red; flesh white, delicate, melting, and
highly flavored; a magnificent Peach, ripening in September.

Matta, Péche Malte, Belle de Paris, Malte de Normandie,

Ttalian Peach. Fruit above the medium size; color pale yel-
z

144 FRUIT-GARDENING.

1owish green, marbled with purplish red; flesh yellow, juicy,
rich, vinous, and of superior flavor ; ripens at the end of August,

MapELEINE DE Courson, Madeleine Rouge, Rouge Paysanne,
Red Magdalen. Royal George and New Royal Charlotte of some
collections. An excellent fruit, of large size; color yellow and
red; ripensat the end of August; flesh itera, white, but red at
the stone ‘sugary and rich. é

Mokataors’ Lemon, Largest Lemon. This variety was ‘first
discovered in the garden-of Mr. Tiebout,now Union Place ;
the fruit is of the largest size, and in the gardens of two persons
in New York has weighed seventeen ounces, as stated by Mr.
Prince, who ‘says that the tree-requires a sheltered situation, :
and that the fruit is late ia ripening ; October.

Morris’s Rep Frezstone, Red Rareripe. Grosse Mignonne.
and Royal Kensington according to Prince. Fruit nearly round,
of large size, apex a little sunken; skin greenish yellow, wit
red cheek; flesh delicious and melting; a first-rate variety ;
Tipe towards the end of August.

Morris’s Wuite Fresstonz, White Rareripe, Luscious
White Rareripe, Philadelphia Freestone, Lady Ann Stewart
of Downing and Prince. Fruit large, and inclining to the oval
form, suture even, but not deep; apex a little sunken; skin
white or rather yellowish; flesh white, juicy, rich, and sweet;
ripe in September.

Net’s Earty Porrre, Karly Purple of Miller, Johnson's
Purple Avant, Padley’s Early Purple, Veritable Pourprée
Hative, Péche du Vin, One of the most beautiful of Peaches,
of medium size; skin yellow, but on the sunny side of a fine
deep red and purplish color; it ripens by the middle of August;
fiesh melting, juicy, with a rich vinous flavor; an excellent
fruit.

New Royat Cuartorrs, Queen Charlotte, New Early Pur-
ple, Kew Early Purple. A delicious Peach, rather above me-
dium size; skin pale greenish white, with deep red next the
sun; flesh greenish white, rich, and agreeable ; ripe in August.

N onLessE, Mellish’s Favorite. Vanguard of Prince and

FRUIT-GARDENING. 145

Winter. The tree is of a vigorous growth, and very produc-
tive; fruit large, somewhat oval, of a pale red color, marbled
with different shades; pulp juicy, rich, and melting when at
maturity, which is in August and September.

Present. This variety originated at Bedford, on Long

Island... It is a rich, melting, juicy fruit, of large size, round-
‘ish, with a shallow. suture; skin very downy, dull red next the
= sun, pale ‘yellowish green in the shade; the surface covered
.. with small red dots} a first-rate Peach’; ripe in September.
- ~Prince’s Lave Yeitow Freestone. A beautiful fruit, of a
greenish-yellow color, tinged with red; flesh firm and rich,
_ A partially ripe specimen of this. variety was exhibited by Mr.
Prince in the Horticultural room of the ‘American Institute,
October 24, 1843. —

Rawweree YeEtiow, Yellow and Red Rareripe, Red Velvet,
Large Yellow Nutmeg. Marie Antoinette of some, This
variety is large; skin yellow and red; flesh firm, rich, and de-
licious, in August and September. It is considered one of the
most valuable market varieties.

Rep Currex Matacatons, Hogg’s Melacoton, Alberge Incom-
parable, Lady Gallatin, Probyn Peach. The fruit of this
variety is of large size and oval form; its color is yellow, with
a red cheek on the sunny side; the flesh is also yellow, melt-
ing, rich, juicy, and luscious. There is another variety of this
fruit, which originated with Mr. Polls, of New York, said to
be very productive, and of excellent quality ; ripens in Sep-
tember.

Rozinson Crusoz, Early Robinson Crusoe. Fruit large,
round, and handsome; skin pale red, marbled with dark red;
flesh juicy, sweet, and delicious; ripe in September. The
stone from which this variety was raised by Dr. Coxe, of Phila-
delphia, was brought by Lieutenant Coxe from the far-famed
island of Alexander Selkirk or Robinson Crusoe.

Smock Frez, Smock’s Freestone. An esteemed market va-
riety at Middletown, New Jersey, where it originated, in Mr.
Smock’s orchard, Some specimens of the fruit have measured

146 FRUIT-GARDENING,

twelve inches in circumference. It is of oblong shape, skin
pale yellow and dark red; flesh juicy, a little acid, and very
palatable ; in September and October.

Sweer Water, Harly Sweet Water. American Nutmeg of
Prince. This variety is said to have originated at Flushing;
its form is round, and its color whitish green, with a red blush
at maturity, which is early in August. The flesh is very ten
der, melting, rich, and juicy.

Teron DE Venus. toyale of some collections. There are
two or three varieties bearing this name ; the fruit of the best
variety is large, globular, of a pale yellowish-green color, mar-
bled with red; flesh greenish yellow, but red at the stone; a
delicious flavored Peach; ripe in September.

Vay Zanvt’s Supers, Waxen Rareripe. This variety origi-
nated with Mr. Van Zandt, of Flushing ; its form is oval; its
skin smooth, somewhat mottled, and of a beautiful waxen ap-
pearance; flesh melting, and of excellent flavor; in August
and September.

Watrter’s Earty. Fruit large; color white in the shade,
and red next the sun; flesh red, very juicy and delicious.
It is considered one of the most productive and early Peaches
cultivated at Middletown, New Jersey, where it ripens about
the middle of August.

Wasuinaton Peacu, Boyce Peach, Washington Freestone.
Early Rose of some. A first-rate Peach; color a pale yellow
in the shade, but pale red next the sun; flesh very juicy and
delicious ; ripens towards the end of August. A peculiar trait
in this Peach is its rapid growth; it will, while ripening, in
about ten days nearly double its ordinary size, weighing over
half a pound.

Waurre Buossom, Willow Peach, Snow Peach, White Blos-
somed Incomparable. This variety originated on Long Island ;
the fruit is white, of an oval form and handsome appearance ;
the flesh is also white, melting, juicy, and pleasant; it is much
used for preserves when not over ripe, and is at full maturity
in September.

FRUIT-GARDENING. 147

Yettow Apmirasise, Abricotée, Admirable Jaune, Péche
@ Orange, Grosse Jaune, Péche de Burai, Sandalie, Hermaphro
dite, Apricot Peach.

Monsrrous Paviz orn Pomponnz, Gros Melocoton, Gros
Persique, Rouge Pavie Monstreux, Pavie Camu. Fruit very
large, roundish, with an obtuse nipple; skin downy, of a fine
red and greenish-white color; flesh white, deep red at the
stone, juicy, and vinous ; excellent for preserving ; in September
and October.

New Yore Warre Cutnestons, Williams's New York.
New Newington of some catalogues. Fruit large, round, with
a pointed apex; skin white, tinged with rose; flesh yellow,
melting or soft, but adhering closely to the stone: ; juice very
plentiful, sweet, luscious, and high flavored; ripe in Sep-
tember.

Otpurxon Cuinasronz. Of all clingstone Peaches this
is considered the most delicious; the skin is yellow, with
a bright red cheek, marbled; flesh red at the stone, rich, juicy,
sweet, and high flavored ; the fruit ripens gradually in Septem-
ber. This variety is cultivated in Massachusetts under the
above name; but Mr. Manning says that he has cultivated this
fruit with the Old Newington and the Catharine, and could
never perceive any difference in the fruit or trees.

Orv Newineton, Wewington. The fruit of this variety is
large, rather globular, of a fine bright red and pale-yellow
color, marbled with dashes and streaks of a deeper color; tho
flesh is yellowish white, but red at the stone; also juicy, rich,
sweet, and well flavored ; the tree is very productive; in Sep-
tember.

Orance Cine, Round Alberge. A beautiful native Peach,
of round shape, and bright yellow or orange color; flesh
orange color, aromatic, rich, and juicy. The tree is a great
bearer, and from the beauty of its fruit, which ripens in Sep-
tember, is entitled to extensive cultivation for the market.

Pavme Mapeerne, Pavie Blanc, Melecoton, Myrecoton,
Merlicoton, Persique & Gros-Fruit Blanc. The fruit of this

148 FRUIT-GARDENING.

variety is, of medium size, somewhat broadly globular; skin
pale yellowish white and marbled red; flesh yellowish white
to the stone; juice sugary and of an agreeable flavor; toward~
the end of August and September.

Prince’s Cumax. Fruit very large, oval; skin yellow, mot
tled with crimson; flesh yellow, and of rich pineapple flavor;
Tipe in September, and good in October.

Sztpy’s Cuine. Fruit large, highly esteemed; skin white
and red; flesh melting, juicy, and of peculiar rich flavor; ripe
in September and October.

Smoox’s Cuinestonz. Fruit very large, oblong; skin yel-
low and red; flesh juicy, rich, a little acid; it ripens in Octo-
ber at Middletown, New Jersey, and is considered one of the
most productive and profitable late market fruits.

Tippecanor Pracu, Hero of Tippecanoe. This variety ori-
ginated with George Thomas of Philadelphia, and the fruit has
been much admired at the Pennsylvania Horticultural exhibi-
tions; it is of large size, of a beautiful yellow color, with a
fine red blush; flesh yellow, firm, and juicy, possessing an
agreeable acidity ; it ripens late in September.

SELECT DESCRIPTIVE LIST OF PEACHES.

Batmimorz Beavury. <A native variety. Fruit rather small,
roundish oval; skin deep orange, with a rich brilliant red
cheek; flesh yellow, but red at the stone, sweet, and very
good. Ripens early in August.

Bercen’s Yeutow. A native of Long Island. Fruit large,
often measuring nine inches in circumference; skin deep
orange, with dark red cheek ; flesh deep yellow, melting, juicy,
and delicious. Ripens early in September.

Cotzs’ Earty Rep. <A good early market fruit of medium
size; skin pale red, mottled with darker red; flesh melting,
juicy, rich, and very sprightly.

FEUIT-GARDENING. 149

Drum Hu. A seedling Peach, raised by Lloyd N. Rogers,
of Druid Hill, near Baltimore. Fruit very large, roundish;
skin greenish white, clouded with red; flesh juicy, melting,
and rich; towards the end of September.

Eanty Yor, Large Early York. Fruit of medium size,
roundish ; skin pale red, dotted and mottled with dark red;
flesh greenish white, full of rich sprightly juice. Ripens
towards the end of August.

Earty Newincron Fresstons, Newington Peach. <A large
and exceedingly high-flavored Peach; skin pale yellowish
white, dotted and mottled with a rich red; flesh white, but red
at the stone ; juicy and melting: end of August.

Hates’ Earty Rep. A popular orchard fruit in New Jer-
sey, of medium size; skin pale white, nearly covered with
bright red; flesh greenish white, very juicy, sweet, and melt-
ing. Ripe about the middle of August.

La Granger. A late Peach, raised by Mr. John Hulse, Bur-
lington, New Jersey. Fruit large, oblong; skin greenish
white, tinged with red; flesh juicy, melting, and delicious.
Ripe towards the end of September.

Otpmrxon Frezstone, Oldmixon Clearstone. A large Ameri-
can Peach, slightly oval; skin pale yellowish white, marbled
with deep red; flesh white and tender, with a rich vinous fla-
vor: early in September.

Poor’s Larcz Yettow, Pool’s Late Yellow Freestone. A
large and handsome Pennsylvania Peach of the Melocoton
family ; skin deep yellow, with a dark red cheek; flesh juicy,
and of excellent flavor: late in September.

Rarerire, Late Red, Prince's Red Rareripe. One of the
finest of all peaches. Fruit large and heavy, roundish oval;
skin downy, pale yellow, thickly marbled with red and fawn-
colored specks; flesh white, but deep red at the stone; very
juicy, melting, and of an unusually rich flavor. Ripens the
second and third week in September.

150 FRUIT-GARDENING.

Pear. Porrrer. Pyrus.

The Peach and the Pear-tree have still ample store,
And the Plum, most inviting, “‘ makes urchins adore.”
A bountiful feast is spread over the land,

For great is the Giver, unsparing His hand.

The Pear-tree, in its wild state, is thorny, with upright
branches, tending to the pyramidal form, in which it differs

Ls
rm
\ ME
Ha
at
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materially from the Apple-tree. The twigs, or sprays, hang
down. The leaves are elliptical, obtuse, serrate. The fi »wers

FRUIT-GARDENING. 151

m terminating, villose corymbs, produced from wood of the
preceding year, or from buds gradually formed on the several
years’ growth, on the extremities of very short protruding
shoots, technically called spurs. The Pear-tree is found in a
wild state in England, and abundantly in France and Germany,
as well as in other parts of Europe, not excepting Russia, as
far north as latitude 51. It grows in almost any soil. The
cultivated tree differs from the Apple, not only in having a
tendency to the pyramidal form, but also in being more apt
to send out tap-roots; in being as a seedling-plant longer in
coming into bearing; and when on its own root, or grafted on
a wild Pear-stock, much longer lived. In a dry soil, it will
exist for centuries, and still retain its health, productiveness,
and vigor. The Romans had thirty-six varieties in Pliny’s
time. There are now several hundreds in the French and
British nurseries, and a still larger number in America.

CHARACTERISTICS OF A GOOD PEAR.

Dessert Pears are characterized by a sugary, aromatic juice,
with the pulp soft and sub-liquid, or melting, as in the Beurres,
or Butter Pears, or of a firm and crisp consistence, or breaking,
as in the Winter Bergamots. Kitchen-Pears should be of a
large size, with the flesh firm, neither breaking nor melting, and
rather austere than sweet. Perry Pears may be either large or
small; but the more austere the taste, the better will be the
liquor. Excellent perry is made from the wild Pear.

PROPAGATION OF PEARS.

Pear-trees are propagated by grafting in the spring, or bud-
ding late in the summer, and also by seed taken from the best
sorts, for the purpose of obtaining new varieties. In raising
Pear-stocks, the wild Pear is preferred in Europe, as being
calculated to produce plants more hardy and durable than the
cultivated sorts; and for dwarfing and precocity, the Quince is

preferred.

152 FRUIT-GARDENING.

The Pear isa much handsomer upright growing tree than
the Apple; more durable, and its wood hard and valuable for
the turner and millwright; but its blossoms, being white, are
less showy than those of the Apple.

A Pear-Orchard may be planted at any time after the trees
are two years old from the graft; and as some varieties of
trees from young stocks will not come into full bearing until
ten or twelve years old, they will bear removing with care at
any time within that period. They may be planted at from
twenty to thirty-five feet distance from each other, according
to the nature of the tree. The dwarf varieties may be planted
in the kitchen-garden, and trained either as espaliers or dwarf
standards.

Standard Pear-trees will require but little pruning after the
heads are once formed; in doing which, the branches should
be permitted to extend on all sides freely. Several years may
elapse before any cross-placed, irregular, or crowded branches
require pruning; yet there are some kinds whose form of
growth resembles the Apple, which will need frequent prun-

‘ing.
IMPROVEMENT OF VARIETIES.

“That some of the fine old varieties of the Pear have
deteriorated in some parts of the country, is unquestionable;
this is ascribed to various causes; jist, that the varieties have
run out, as it is termed; second, to the use of diseased stocks,
or scions from diseased, or aged, or unthrifty trees, or both;
third, to the deleterious influence of the salt air, near the sea-
board ; fourth, to the want of proper attention to soil and cul-
ture. We cannot subscribe to the soundness of the reason
first assigned; there are too many instances of varieties of fruit
whose origin is so remote that it cannot be traced, still con-
tinuing in full vigor; and the kinds which have deteriorated in
some sections of the country still maintain their celebrity in
the interior, and more especially in the virgin soil of the West.

FRUIT-GARDENING. 153

Which of the other causes assigned has tended to deteriorate
the fine kinds alluded to, we will not undertake to determine ;
one or more of them may have had their influence, but we
think that proper attention to propagation, soil, and culture,
may in general, if not in every instance, restore the valuable
old varieties to their pristine excellence; and in this vicinity
there is decisive evidence of the improvement of that superior
old variety, the White Doyenne, Saint Michael, or Virgalieu.”

SELECT DESCRIPTIVE LIST OF PEARS.

SUMMER FRUIT.

An! Mow Drev. A beautiful Pear, introduced by J. B.
Mantel, of Bloomingdale, New York. Size medium; form
handsome; color rich yellow with bright red cheek; flesh
juicy; flavor sweet and perfumed. Tree vigorous and produc-
tive, the fruit growing in clusters of four or five together.

Awrre Joannet, Harly Sugar, This fruit is described by
Mr. Manning as small, of oblong form ; light yellow skin, with
a small portion of red; flesh white, and when not overripe
=. juicy and good. It ripens in July, about ten days before the
Petit Muscat, to which it is superior in flavor.

Bette DE Bruxewres, Beauty of Brussels, Cours Complet,
A large early Pear of pyramidal form; skin a beautiful clear
yellow, with red cheek; flesh white, fine, and of an agreeable
flavor; ripe early in August.

Breurré p’Amantis. A fine carly Pear, imported from
France by J. B. Mantel, of Bloomingdale, New York. Size
large; form large-bellied; color green, changing to yellow,
with a fine blush when fully ripe, and russet spots; flesh melt-
ing, juicy, sweet, and excellent ; ripe in August and September.
Tree vigorous and productive.

Bioopcoop Prar, Karly Beurré. Fruit large; form nearly
oval; skin adull yellow, covered with dark russet spots ; flesh

154 FRUIT-GARDENING.

tender, melting, and pleasant. Mr. Manning says: “It comes
early into bearing and produces abundant crops every year in
August.” ~

Crawrorp, Early Crawford. A fine early Scotch Pear, of
medium size, round at the eye, diminishing at the stem; the
skin is entirely of a light yellow; the flesh juicy, tender, and
good. Ripens its fruit in August.

Theodore Van Mons,

Dearsorn’s Seepiine. This variety originated in the gar:
den of the Hon. H. A. S. Dearborn, of Roxbury. The tree is
of vigorous growth; fruit of medium size, rounded at the
crown, and regularly diminishes in a parabolic manner to the
stalk; the skin is smooth, thin, green, with russet spots; at

FRUIT-GARDENING. 155

maturity it turns to a delicate yellow; flesh very melting, and
of the finest flavor. Ripens in August.

Earty Roussgtet, Rousselet Hatif, Early Catharine. This
is a small Pear with a long curved neck; skin yellow, with
brownish russet ; flesh very fine, rich, and high-flavored; in
August and September. The tree yields immense crops.

Honsy Prar, American Honey. This Pear in size and
shape resembles the Seckel; the skin is yellow, with a large
portion of dull red; the flesh sweet, juicy, and good,

JARGONELLE, Eneuisn, Beau Present, Saint Sampson,
Grosse Cuisse, Madame Saint Lambert, Poire des Tables des
Princes. Fruit rather large, oblong, of a pale green color, a
little marked with red; flesh melting, juicy, with a slightly
acid, rich, and agreeable flavor. It ripens early in August, is
one of the most productive of all Pears, and the very best in
its season.

Juumnne or Coxz, L’Archeduc d' Eté, Summer Beurré,
Summer Doyenne, Summer St. Michael, of Boston. Blood-
good Pear of some collections. Fruit medium size, smooth,
bright yellow at maturity, with a faint blush next the sun ; form
rather ovate, tapering towards the stalk; flesh perfectly melting,
rich, and juicy. The tree bears young, and most profusely, and
matures its fruit in August and September.

Mapvetetne, Magdalene, Citron des Carmes, Early Chaumon-
telle. This Pear is of medium size, pale yellow, with an occa-
sional blush next the sun; flesh white, melting, perfumed. A
fine early fruit, ripening in July and August.

Rovussetet pe Rsems, Musk or Spice Pear. Fruit small,
pyramidal, greenish yellow at maturity, but brown red next the
sun, with russety spots; flesh half beurré, fine, very perfumed.
Good to put in brandy, and to dry; in August and Septem-
ber

Sasrwe v’Liré, Bellissime d'Amour, Epargne of the French.
English Red Cheek. This Pear is of pyramidal form, terminat-
ing in a round blunt point at the stalk; color yellow, but fine
scarlet next the sun; the whole surface smooth, regular, and

156 FRUIT-GARDENING.

polished ; flesh white, melting, juicy, and highly perfumed; the
tree is an abundant bearer, and ripens its fruit in August.

Srevens’s Gevesex. Its color is mellow green, with russet
blotches ; its flesh is represented as white, juicy, and melting;
flavor sprightly, rich, and very delicious. Time of ripening,
towards the last of August.

Sxrntess Pear, Poire sans Peau, Fleure de Guignes. A
small oblong Pear; the skin, which is very smooth and thin, is
pale green, marbled with red and yellow; flesh crisp, sweet,
and of pleasant flavor. The tree is very prolific, ripening its
fruit in August.

Summer Franc Ruat, Franc Real d’ Lté, Fondante, France
Cannel, Gros Micet @ ti, Milan Blanc, Prebles Beurré. Fruit
above medium size; shape oblong, thickest about one-third
from the eye; skin yellowish green; flesh melting, rich, and
excellent ; ripe early in September.

Summer Me.tine, Summer Beurré, Fondante d Eité. An
excellent summer Pear of pyriform shape ; color yellow, tinged
with brownish red; flesh soft, melting, and sweet. The tree
bears young, and ripens its fruit in August.

Summer Ross, Thorny Rose, Epine Rose, Poire de Rose,
Rosenbirne Kraft. A Pear of medium size, in form resembling
an Apple; the skin is dull yellow, spotted with russet and
marbled with red; a very productive variety, ripening its fruit
early in August.

Wuttams’s Boncurerten, Bartlett, Williamss Harly, Au-
tumn Superb of Prince. The fruit is large, oblong; the stalk
thick and fleshy, an inch long; the color at maturity yellow,
tinged with red; flesh whitish, very melting, and delicate ;
juice perfumed, sweet, and abundant. Tree very productive,
and fruit ripe early in September.

AUTUMN FRUIT,

Anprews, Amory, Gibson. Fruit oblong; skin yellowish
green, with adull red cheek; flesh melting, juicy, and high-fla-
vorel. Mr. Manning represents it as “a very valuable pear,

FRUIT-GARDENING. 157

producing its fruit early and abundantly.” Ripe in September
and October.

Autumn Bereamot, Common Bergamot, York Bergamot,
Bergamotte d Automne, Andrews. Fruit globular, depressed ;
skin rough, yellowish green, and dull brown, with greyish
spots; flesh pale, melting, juicy, sugary, and perfumed; ripe in
September and October. This variety has been cultivated in

Doyenne Robin.

England from the time of Julius Cesar, and is still considered
by many a first-rate Pear in its season.

Avrumy Supers. This is alarge Pear, full and round at the
eye, diminishing to a point at the stem; the skin is yellow,
mixed with dull red; the flesh melting and good. Mr. Man-
ning says it bears young, and that the fruit ripens in October.

158 FRUIT-GARDENING.

Bette et Bonne, Belle de Flanders, Schone und Cute,
Gracieuse. Fruit very large, globular, depressed; the stalk
long, skin greenish yellow, but next the sun yellow, with spots
of russet ; flesh white, sweet, exceeding rich, and agreeably per-
fumed. The tree is very productive, and the fruit ripens in
September. This variety has been cultivated under the erro-
neous names of Charles d’Autriche, Belle de Bruxelles, and
Bergamotte Crassane, which are distinct fruits.

Bette Lucrative, Fondante d Automne. A beautiful Fle-
mish Pear; middle-sized, roundish, tapering at the stalk; skin
yellow, slightly russeted, and tinged with pale red; flesh melt-
ing, sweet, and juicy, with a a musky pentane’? early in
October.

Bevrré Bosc, Calebasse Bosc. Fruit large and very long;
terminated with a crown, near three inches in diameter; some-
what calabash-formed ; skin grey fawn-color, but russety-yellow
at maturity ; flesh white, melting, highly flavored, and delicious.
Tt ripens in October.

Bueecker’s Mreavow, Large Seckei of Prince. Meadow Pear
of Winter & Co. A native fruit of medium size, roundish form,
and of a yellow color, tinged with dull red; the flesh melting,
juicy, sweet, musky, and of delicious flavor. Ripe in October.
A prolific bearer.

Brown Bevrré, Beurré Rouge, Beurré d’ Or, Beurré Dorée,
Beurre du Roi, Beurré d’ Amboise, Isambert, Red Beurré, Gold-
en Beurré, Pore d Amboise. This was formerly considered
the best of all Pears in its season. Fruit rather large, of green-
ish yellow and dusky red color, covered with thin russet ;
flesh melting, buttery, rich, and excellent; at perfection in Oc-
tober and November.

Cariumont, Beurré de Capiumont, Calebasse Vass. This
variety is much esteemed in the vicinity of Boston; fruit of
medium size; skin yellow, tinged with fine red or cinnamon ;
flesh yellowish, melting, very rich, and high-flavored; in Sep-
tember and October.

CapsHear. A medium-sized Pear, much cultivated near

FRUIT-GARDENING. 159

Providenze, Rhode Island ; the shape is rather globular ; skin
a light cinnamon russet ; flesh white, melting, and juicy. The
tree bears well, and the fruit ripens in October.

Cartes p’AuTRICHE, Gracieuse, Charles of Austria, A
fine and beautiful fruit, large, three and a half inches long, and
three inches broad; color greenish yellow with brown spots,
and partially russeted; flesh white, melting, juicy, and deli
cious; ripe in October and good in November.

Cumpertanp. <A native fruit from Cumberland, Rhode
Island, of large size and oblong shape; skin orange color, with
bright red cheek; the flesh melting, juicy, and good; ripe in
October. The tree is of vigorous growth, and bears abun-

dantly. i

160 FRUIT-GARDENING.

Cusue. A native fruit from Hingham, Massachusetts ; of
medium size and oblong shape; skin, when ripe, smooth, of a
light yellow, mottled with dull red on one side; flesh white,
melting, sprightly, and good. It comes early into bearing, and
produces plenty of fruit in September and October.

Deuices p’Arpenpont, Delices d’Hardenpont de Toulouse,
Beurré 2 Ardenpont of some. Fruit above medium size ; ob-
long, pyramidal ; skin yellow at maturity, and partially covered
with a thin cinnamon-colored russet; flesh yellowish white,
nearly melting; juice pleasant, sweet, and abundant; in Octo-
ber and November. The tree is a good bearer.

Drx. A native variety originating in the garden of Mr. Dix,
in Boston; fruit large, oblong ; skin, when ripe, yellow, with a
blush of red; flesh melting, juicy and rich; in October and
November.

Dovenne Santetete. A new, fine, handsome Flemish Pear;
fruit above the middle size, pyramidally oblong; skin pale
green, speckled with grey russet; flesh white, a little gritty,
but tender; juice saccharine, with a slight musky perfume.
The tree is hardy, and ripens its fruit early in October.

Ducuzss or ANGOULEME, Duchesse d’ Angouléme. A Pear of
first-rate excellence. Form roundish oblong, tapering towards
the stalk; skin dull yellow, with broad russet patches; flesh
white, rich, melting, very juicy, and high-flavored, with a most
agreeable perfume. Specimens of this fruit have been shown in
England, weighing twenty-two ounces; at perfection in Octo-
ber and November.

Fiemiso Beauty, La Belle de Flanders. Imperatrice de la
France. Brilliant, Bosch, Bouche Nouvelle. A fine Flemish
Pear in great repute; it is of large size, obovate, obtuse at the
stalk ; greenish-yellow russet, tinged with crimson; flesh rather
firm, yellowish white, sweet, rich, and excellent; it ripens in
October.

Freperick or Worremsure, Roi de Wurtemburg, Capiu-
mont of some collections. A large and splendid Pear, of pyra-
midal form and fine yellow color, covered with beautiful crim-

FRUIT-GARDENING, 161

son on one side; flesh melting and of delicious flavor. The
tree bears while young, and very abundantly.

Fotroy. <A fine Pear of medium size, raised from seed by
Mr. Fulton, of Topsham, Maine; shape roundish turbinate; skin
dark yellow; russeted; flesh melting, juicy, and of delicious
flavor; ripe in September, and lasts a month. The tree is a
great and constant bearer, and highly deserving of cultivation,

Comte de Flander.

Gy iwew’s Bercamor, Broca’s Bergamot, Ives’s Bergamot,
Bonr. Rouge. Fruit varying from middle size to large; ovate
flattened; color dull green, slightly red next the sun; flesh
white, melting, sweet, rich and high-flavored. A delicious
Pear ; ripe in October, and good till Christmas,

(62 FRUIT-GARDENING.

Goupen Bevrré or Brtzoa. Fruit of medium size, oblong,
color a bright golden yellow, with patches of russet; melting
and of fine flavor. A beautiful Pear-tree, a great bearer, and
worthy of cultivation; ripe in October.

Gorr’s Hzaracot. <A native variety, highly esteemed in
Massachusetts. Fruit of medium size; form long; skin of a
uniformly light yellow; flesh melting, juicy, and high flavored.
The growth of the tree is handsome and vigorous, producing
abundant crops in September and October.

Green Sytvanex, Sylvanche Vert, Bergamotte Sylvange.
A most superior Pear, of medium size, skin rough and green,
speckled with grey orblack. The flesh is greenish near the
skin, white in the centre, soft, saccharine and juicy; fruit in
perfection from October to Christmas. The tree is a great
bearer, and specimens of the fruit have been known to weigh
thirteen ounces.

Hacon’s Incomparaste. Worfolk Seedling, Downham
Seedling of Winter & Co. Fruit middle-sized, of pale yellow
color, mixed with green, partially covered with orange russet 5
flesh yellowish white, slightly gritty, but very tender, juicy,
sweet and rich; and possessing a high musky and perfumed
flavor. The tree is a great bearer, and the fruit excellent.
Ripens in November and December.

Harvarp, L’Hpergne, Boston Eparne This variety is
highly prized in the Boston markets ; fruit above medium size;
oblong, swollen at the crown ; skin russety yellow, tinged with
red; flesh white, juicy, and melting. Ripens in September and
October.

Henry ras Fourrs, Henri Quatre. Fruit of medium size,
oblong, skin a dull yellow, mixed with brown and green; flesh
yellow, rather gritty, juicy, and melting, with a peculiar rich
flavor; ripe in September and October.

Lone Green or Autumn, Verte Longue, Mouthwater. Mr.
Manning says that this is one of the best of the old varieties ;
its form is very long; skin at maturity a light gteen ; flesh
white melting, and rich-flavored. Tho tree is of vigorous

FRUIT-GARDENING. 163

growth, bears well, and the fruit is ripe in September and
October.

Marie Louise, Marie Chrétienne. Fruit oblong, tapering
towards both ends; size varying from medium to large; skin
nearly smooth, yellowish green, and cinnamon-colored russet;
flesh white, melting, juicy and rich. It ripens in October and
November, and is an excellent fruit in its season.

Moor Fow: Eee. Fruit rather small, globular, ovate,
swollen in the middle; skin orange-brown next the sun, with
spots of russet; flesh yellowish white; a little gritty, but ten-
der and mellow ; juice saccharine, alittle perfumed. This is a
hardy Scotch variety ; ripe in September, and good in October.

Napoteon, Medaille, Sauvageon Liart. Roi de Rome, and
Wurtemburg of Prince. Fruit large, form of the Colmar; skin
smooth ; color bright green, but at maturity pale green; flesh
very melting, with an unusual abundance of rich agreeable
juice. At perfection in October and November.

Pe:ncress oF Oranez, Princesse d’ Orange, Princesse Con
queite. The fruit is roundish; the skin bright reddish-orangs
russet; flesh yellowish white, sugary and rich, in some seasons
perfectly melting, but occasionally a little gritty. A beautiful
Pear, and of good quality; in October.

Secret, WVew York Red Cheek, Red Cheek Seckel, Sycle.
An excellent native fruit, in size rather small; color varying
from yellowish to brownish russet, but bright red next the sun ;
flesh melting, spicy, and of a most extraordinarily rich flavor.
This fruit grows in clusters, in great abundance, and is at per-
fection in September and October.

Swan’s Eee, Moor Fowl Egg of Boston. Fruit small, of an
oval, turbinate figure; color yellowish green, and dull russety
brown; flesh tender and melting, with arich, saccharine, musky
flavor. An excellent fruit; ripe in October. The tree is
remarkably tall, upright, vigorous, and productive.

Ursaniste, Beurré du Rot. The fruit is of medium size, pyra-
midally ovate ; skin pale grecn, inclining to yellow, with green
streaks; flesh white, but reddish yellow next the core; it is

164 FRUIT-GARDENING.

quite melting, juicy, and very sweet, with a little perfume ; it
ripens from the middle of September to November.
Wasuineton. A native fruit from New Jersey, of medium
size and oval form; the skin is light yellow, covered with sinall
brown spots, with a tinge of red; the flesh melting and of ex-

Des Nonnes.

cellent flavor. The tree bears well, and is worthy of general
cultivation ; fruit ripens in September.

Wuirze Dovewne, Doyenne Blanc, Beurré Blanc, Bonne ente,
St. Michael, Carlisle, Citron de Septembre, Kaiserbirne, Poire
& courte queue, Poire de Limon, Poire de Seigneur, Poire Mon-
sieur, Valencia, White Beurré, Virgalieu of some collections.

FRUIT-GARDENING. 165

Fruit pretty large; roundish oblong; skin pale citron yellow,
with cinnamon-russet, speckled ; flesh white, juicy, very buttery
and delicious; ripe in September and October. An old and
once celebrated variety, still admired by many, although exclud-
ed from some nurseries or cultivated under new names.

Wirzinson. A native Pear from Cumberland, R. I. The
tree bears young, and is very fruitful ; size above medium; form
oblong; skin yellow, with a brownish blush near the sun; flesh
white, juicy, and melting. At perfection in October and No-
vember.

WINTER FRUIT.

Beurré v’Aremperc, Beurré d’ Arembert, Duc d’ Aremberg,
Poire @ Aremberg, Beurre Deschamps, Beurré des Orphelins of
Deschamps, Colmar Deschamps. The English and French
writers speak of this Pear as one of the best in cultivation.
The tree is a great bearer, comes early into cultivation, and
the fruit will keep till March. Fruit large, turbinate; skin of
a delicate pale green, dotted with russet, which becomes of a
deep yellow at maturity; flesh whitish, fine, very juicy, per-
fectly melting, and very extraordinarily rich, sweet, high-
flavored, and excellent.

Bevurré Diet, Diel’s Butterbirne, Dorothée Royale, Beurré de
Yelie, Beurré Royale, Poire de Melon. Beurré Incomparable
of some. This ranks amongst the best of Pears. The tree is
of vigorous growth; fruit, when in perfection, four inches long
and three inches broad; the skin at maturity is bright orange,
with reddish russet ; flesh clear white, melting, juicy, and of a
delicious aromatic flavor; from November to January. |

Berurré Rancs, Beurré Hpine, Hardenpont de Printemps.
This is said to be a first-rate Pear. The tree is vigorous, and
a good bearer; fruit middle-sized, oblong; skin deep green,
with russety specks; flesh green, melting, having a rich deli-
cious flavor, with very little acid. It shrivels in ripening, but
will keep till April.

Bezy Vaet, Bezy de Saint Vaast. A most excellent Pcar,

166 FRUIT-GARDENING,

somewhat the shape of the Swan’s Egg, but larger; skin dull
green, covered with russety spots; flesh yellowish; perfectly
melting, sweet, and agreeably perfumed; at perfection in
November and December.

Camituac. Fruit very large, rather turbinate; pale yellow,
stained with red; flesh firm and breaking; its flavor astringent;
an excellent baking Pear; from November to April. Speci-
mens of this variety have been known to weigh upwards of two
pounds.

CuavumonteL, Bezy de Chaumontelle, Poire de Chaumontelle,
Beurré d Hiver. This noble old variety is a fruit varying in
size from large to very large; its color at maturity yellow,
tinged with brownish red next the sun; its form variable;
flesh melting, juicy, sweet, musky, excellent; in season from
November to February.

Cotmar, Colmar Souverain, Poire Manne, Bergamotte Tar-
dive, Incomparable. This fruit is rather large; skin smooth,
of a green color, changing to a yellow at maturity; form pyra-
midal; flesh melting, juicy, saccharine, and of excellent flavor.
The fruit is in perfection from November to February.

Cotumaia, Columbian Virgalieu. A large native Pear of
oblong or pyramid form, and fine yellow color, tinged with
red; flesh rich, firm, juicy, and excellent; from November to
January. Tree productive and of very handsome form.

Easter Beurre, Bergamotte de la Pentecdte, Beurré d’ Hiver
de Bruxelles, Doyenne d’Hiver, de Brusxelles, Bezi Chaumon-
telle Trés Gros. Of all the late-keeping Pears this is considered
the best (for England). Fruit large, roundish, oblong; color
green, but yellow at maturity, with specks of russet brown;
flesh yellowish-white, perfectly buttery and melting, also ex-
tremely high-flavored ; itis eatable in November, and will keep
till May; it is a most profuse bearer, on a quince stock,

Ecuassery, Bezy de Chassery, Bezy de Landry, Poire d’ uf,
Ambrette, Walnut, Tilton of New Jersey. Fruit middle size,
of a roundish turbinate figure, something like a Citron, or the
Ambrette; skin smooth, greenish-yellow, with grey specks;

FRUIT-GARDENING. 167

flesh melting, juicy, and delicious; from December to
March.

Gtour Morceav, Gloux Morceaur, Beurré d’ Aremberg, Roi
de Wurtemburg, Gloria, Colmar @ Hiver of Prince, and Beurré
de Hardenpont of Downing. A very large Belgic variety, of
great excellence; fruit of ovalish form, pale green color inclin-
ing to yellow, with russety specks and blotches; flesh whitish,
firm, very juicy, and excellent; in perfection from November to
March.

Lewis. This variety originated on the farm of Mr. I. Lewis,
of Roxbury, Mass, The size is medium; form somewhat
globular; skin, when ripe, a greenish yellow; the flesh is white.
Very melting, juicy, and excellent; from November to March,
The tree grows quick, and bears abundance of fruit.

Lovisz Bonne ve Jersey, Louise Bonne d’ Avranches. A
large Pear; oblong; a good substitute for the old St. Germain ;
skin yellowish green, sometimes tinged with red ; flesh extremely
tender, and full of an excellent saccharine, well flavored juice.
A first-rate fruit, from October till after Christmas.

Newrown Vercauiev. A large Pear, of a yellow color,
with a very short stalk; the tree grows very crooked and of an
irregular form, bending by the weight of its fruit, which is
excellent to preserve, or for baking; from November to
January. Its productiveness renders it desirable in an orchard,

Passz Cotman, Fondante de Panisel, Passe Colmar Gris dit
Precet, Poire Precel, Passe Col:nar, Epineux, Beurré Colmar
Gris dit Precel, Beurré d@ Argenson, Present de Malines, Colmar
Souverain, Chapman’s. A most valuable Pear, of medium
size, conical, flattened next the eye; skin at maturity yellowish,
sprinkled with russet, a tinge of red next the sun ; flesh yellow.
ish, melting, rich, and excellent. The tree is a good bearer,
and the fruit is in perfection from November to February.

Pounp Psar, Black Pear of Worcester, Parkinson's Warden,
Grande Monarque, Livre, Groote Mogul, Gros Rateau Gris,
Love Pear. Winter Bell of Downing. Fruit very large, of a
roundish turbinate figure; skin rough, covered with dull rnsset ;

‘168 FRUIT-GARDENING.

flesh hard and coarse, but excellent when baked or stewed in
winter. Grafted on a Pear-stock, the tree bears so abundantly
as to bend like a weeping willow. A specimen of this variety
was exhibited at the sixteenth annual fair of the American
Institute, October, 1848, weighing 33 oz.

Prince’s St. Gzermary. Fruit about medium size; form
obovate; skin russety yellow, with dull red cheek; flesh meli-
img and good. Mr. Manning says that its abundant bearing,
and its ripening gradually in the house during winter, render
1t a very valuable market fruit; good till after Christmas.

Surpasses Maris Louise, Piti’s Prolific Marie, Pitt's Marie
Louise. A large Pear; oblong or calabash-formed; green,
covered with brown-yellow russet; flesh melting and rich-
flavored; ripe in October and November. It is a very prolific
bearer.

Surpasse St. Germain. Fruit of medium size; round at
the crown, tapering to the stem; it is of very irregular form ;
the skin is rougk; color yellow, mixed with dull brown; flesh
coarse-grained, sugary, and high flavored; good from Novem-
ber till January.

Surpasse VERGALIEv. Fruit large, oblong, some specimens
nearly round; the skin smooth, its color yellow, with a light
red cheek; flesh rich, juicy, and delicious eating; in October
and November. Mr. Manning says the tree bears young, yields
large crops, and is worthy of extensive cultivation.

Unepates Sr. Germain, Belle de Jersey. A large fine
pytiform Bell Pear, of a brownish-green color, with russety
spots; flesh firm and high-flavored. It is considered a first.
rate baking Pear, and will keep till March. Mr. Reid, of the
Murray Hill Nursery, exhibited some fine specimens of this
fruit at the sixteenth annual fair of the American Institute,
October, 1843.

Vicar or WINKFIELD, Bourgmestre of Boston, Monsieur le
Curé, Dumas, Ciion of Boston, according to the catalogue of
Winter & Co., Flushing. Fruit oblong, or pyramidal; skin
tussety yellow, with ruddy color on one side; flesh firm,

FRUIT-GARDENING. 169

swect, and rich; good as a table fruit, from December to Feb-
Tuary. This variety is deserving extensive cultivation for its
beauty, large size, keeping qualities, and productiveness.

Winter Neus, Welis d’ Hiver, La Bonne Malinoise, Spreeuw.
All accounts agree that this is a most excellent Winter Pear;
its size is above medium, somewhat oval; its skin green and
russety, full of grey dots; flesh yellowish white, melting, high-
flavored, with a musky perfume; at perfection in December
and January.

PERRY PEARS.

Bartanp. This variety took its name from the original
tree, growing in a field called Bare Lands, in Herefordshire,
England. The fruit is smallish, of ovate form; skin dull
green, russeted with grey. It is deemed excellent for perry.

Hotmors. Fruit small globular; skin of a dingy yellowish
green, tinged with red. Excellent perry is made of this variety
in Herefordshire, England.

Hurrcar. There are several varieties of Pears bearing this
name, but the best perry is made of the true Herefordshire
Huffcap. The fruit is middle-sized, of pale green color, marked
with grey russet.

Monarce, A new Pear, considered by Mr. Knight as with
out a rival, The tree is of rapid growth, and an abundant
bearer; fruit large, of an extraordinary musky flavor, and
deemed excellent for perry; good also for the table; from
October to December and January.

OxpFIELp. Fruit below the medium size, of pale green
color, with russety spots. An excellent perry fruit. Specific
gravity of its juice 1067. From this variety is made the cele-
brated Ledbury Perry.

Lonetanp. Fruit very handsome, much like the Swan’s
Egg in shape; skin bright gold color, tinged and mottled with
a russety lively orange; specific gravity of its juice 1063.
The tree is handsome and upright, and much cultivated in
Herefordshire for perry.

170 FRUIT-GARDENING.

Tinton Squass. Fruit middle-sized, of angular shape,
skin a muddy russety green, marbled with dull orange, inter-
spersed with ash-colored specks. The perry made from this
fruit is of the very highest quality, something approaching in
color and briskness to champagne, for which fine samples of
it have sometimes been sold.

SELECT DESCRIPTIVE LIST OF PEARS.

Tue Ontario Pear. This variety promises well. Those
yersons who have raised it state that the trees grow vigorously,

and will doubtless make an excellent pear for market. It is a
seedling of the Canandaigua variety.
Bevrre v’Ansov. A first-rate autumn Pear, imported from

FRUIT-GARDENING. 171

France by Col. Wilder, of Boston; fruit rather above medium
size; obovate; skin greenish-yellow, a little clouded with
russet; flesh very fine-grained, buttery, and melting, with a
rich, sprightly vinous flavor.

Bez pz 1a Morrs, Bein Armudi, Beurré Blane de Jersey
Fruit of medium size, bergamot-shaped, skin pale yellowish
green, sprinkled with russet dots; flesh white, very fine-grained,
buttery and juicy, with a sweet perfumed flavor; an old autumy
variety, ripe in October.

Bisuor’s Tuums. An old English autumn Pear, usually
considered first-rate; fruit rather large, oblong, and narrow ;
skin yellowish-green, dotted with russet, and tinged with red;
flesh juicy, melting, and of a rich vinous flavor.
| Bow Caretien Foypanrs. Anew Flemish Pear, abounding
with juice, and having a refreshing and agreeable flavor; skin
pale green, mottled, and dotted with russet; ripe in October.

Burrum. A native orchard Pear, from Rhode Island, of the
Doyenne family; fruit of medium size, oblong ovate; skin
deep yellow, finely suffused with bright red and russet dots;
flesh sweet and excellent; ripe in September.

Compre pe Lamy, Beurré Curte, Dingler, Marie Louise the
Second. Arich Flemish autumn Pear, of medium size, roundish
obévate; skin yellow, with a brownish-red cheek, and russety ;
flesh melting and high-flavored.

Ducuesse p= Mars, Duchess of Mars. A French autumn
Pear of medium size, obovate; skin dull yellow, partially
covered with brown russet, with a dull red cheek; flesh very
melting, and of a rich perfumed flavor.

Dunmore. <A truly admirable and hardy Pear from the
garden of the. London Horticultural Society. Fruit large,
oblong obovate; skin greenish, speckled with russet; flesh
buttery, melting, and rich; ripe in September.

Eyewoop. A hardy and prolific seedling of Mr. Knight’s.
Fruit of medium size, oblate or flattened; skin much covered
with russet; flesh buttery, rich, and melting; in October and
November.

172 FRUIT-GARDENING.

Fonpante Van Mons. An excellent melting Pear, intro-
duced by Mr. Manning. Fruit of medium size, roundish ; skin
pale yellow; flesh white, juicy, sweet, and palatable; towards
the end of October.

JaLousig pE Foytenay Venptz. A fine autumn French
Pear, of medium size; turbinate or obtuse pyriform ; skin dull
yellow and green, with red check, marked with russet; flesb
melting, with a rich-tlavored juice.

Lawrence. A seedling winter pear, from the nursery of
Messrs. Wilcomb & King, Flushing. Fruit rather large,
obovate; skin yellowish-green, with patches of brown; flesl
melting and rich; from November to January.

Parapisz p’Avromye. A newly imported early autumn
Pear, of large size; pyriform, tapering into the stalk; skin
dull yellow, russeted; flesh white, fine-grained, melting, and
luscious.

Petre. This fine autumn variety originated in the old Bar-
tram Botanic Garden, near Philadelphia, from a seed furnished
by Lord Petre of London, in 1735. Fruit of medium size,
obovate; skin pale yellow, marked with greenish russet; flesh
fine-grained and melting, with a perfumed high flavor.

Quzen or tHE Low Counrriss, Reine des Pays-Bas. Fruit
large, broad pyriform; skin dull yellow, mottled with russet,
and overspread with fine dark red; flesh melting, with a rich
sub-acid vinous flavor; eariy in October.

Rostzzer. A German Pear of medium size; oblong pvri-
form; skin yellowish-green, with reddish-brown cheek, and
light-colored dots; flesh juicy, melting, sweet, and palatable;
in September and October.

Sr. Gutsuary. An excellent Belgium autumn Pear, intro-
duced by S. G. Perkins, Esq., of Boston. Fruit of medium
size, pyriform; skin pale yellow, with a few grey specks; flesh
white, buttery, juicy, and of a rich sprightly flavor.

Txuompson. This fine autumn Pear was named in honor of
Mr. Robert Thompson, Superintendent of the London Horti-
cultural Society’s garden. Fruit of medium size, obovate;

FRUIT-GARDENING. 173

skin pale lemon-yellow, dotted and streaked with russet; flesh
white, buttery, and melting, with an agreeable aromatic flavor;
tree hardy and prolific, producing its fruit in October and
November.

Van Mons Leon Le Crenc. A splendid autumn Pear,
imported by Col. Wilder of Boston. Fruit large, oblong-ovate ;
skin yellowish, mingled with brown; flesh yellowish-white,
rich, and melting; in October and November.

Van Buren. ‘A seedling raised by Gov. Edwards of New
Haven. Fruit large, obovate; skin clear yellow, with a rich
orange-red blush, and russet spots ; flesh sweet and perfumed;
excellent for baking and preserving.

SELECTING PEARS ADAPTED TO LOCALITIES.

The reader should bear in mind that many of the foregoing
kinds of pears will succeed well in certain localities, and in
other places be nearly worthless. Locality is everything with
pears. The first question of importance is, when a person is
about to plant pear-trees—Will that kind succeed in my
locality ?

The list: of pears might be increased to several times the
present length, but those desiring other varieties may find
them minutely described in fruit catalogues of nursery-men in
various parts of the country. New varieties are originated
every year, some of which are much inferior to those that have
been grown for a long period. Previous to selecting trees,
extensive inquiry should be made, to ascertain, if possible, if
there are any trees in that locality, and whether they bear
abundantly, or yield but a small crop. Every beginner should
heed this caution, and not select a variety that he knows no-
thing of, because some person has recommended it as worthy
of cultivation.

FIRE-BLIGHT AND MILDEW.

The Pear, and also the Quince, aud sometimes other trees,
are subject to the fire-blight. This malady may be completely

‘174 FRUIT-GARDENING.

checked on its first appearance, by cutting off and immediately
burning the injured branches. Generally speaking, careful
pruning, cleaning the bark all over with a brush, applying soap
or tobacco-water to the leaves, and occasionally putting good
earth and good manure to the roots, will remedy most discases
in fruit-trees. Removing them from a bad to a better soil
will, of course, effect this, where it proceeds from a poorness
of land; for the old adage, “ Remove the cause, and the effect
will cease,” will be here exemplified. To cure the oozing of
the gum, nothing more is necessary than to cut away the dis-
eased parts of the bark; and by thus assisting nature in cast-
ing out the excrementitious or noxious juices, a complete cure
may be effected.

When a tree is affected by mildew, let it be immediately
sprinkled with soapsuds, and then be dusted over with sulphur
and tobacco-dust, or snuff; at the same time dig around the
tree, and examine the soil and subsoil; if it be wet and can-
kery, it should be taken away, and replaced with good healthy
soil, and the ground drained. On the contrary, if the grouna
be dry, give it a plentiful watering. The same remedy may
serve as a preventive of the extension of blight, if applied in
time. When any canker is observed, the part affected must,
at the time of pruning, be cut clean out, and the part thus
dressed be pared, so that no water can lodge in the wound.
When this is done, let a quantity of soot be mixed with
water, and a little train-oil well worked among it, but so that
the mixture finally remains stiff’ This may be plastered over
all the wounds that have been pruned. The application of this
mixture keeps out the wet from the wounds, where it would
be likely to lodge, and both the soot and oil promote vegeta-
tion. When trees are cankery from having a bad subsoil, it is
in vain to apply any remedy till the ground is properly drained,
some fresh soil mixed with the natural soil, and the tree
replanted. When trees are known to be so situated as to
be particularly liable to the attacks of insects or disease,
they should be attended to at the time of winter or early

FRUIT: GARDENING. 175

spring pruning, in order to destroy the insects in their lacva
state.

MANAGEMENT OF DWARF PEAR-TREES.

The two illustrations of dwarf pear trees-shown under this
head will furnish a fair idea of the manner of training dwarf-
trees. The short lines will show where the branches must be
shortened, or cut off, during the successive years. The knife
must be employed freely in order to produce a beautiful dwarf-
tree of any kind of fruit.

Fig. D. Fig. E.
How to produce a Dwarf Pear-Tree. Dwarf Pear-Tree.

Figure D represents a four-year pyramidal tree, pruned three
times, each section being shown by the figures 1, 2,3; and
the lines across the branches represent the point where the
Imife is to be applied at the next pruning. Figure E represents
a tree loaded with fruit, after the top has been pruned in the
pyramidal form. Such trees are kept in form from year to
year, by cutting and punching off the ends cf the growing

branches.

176 FRUIT-GARDENING.

Pium. Prouwier. Prunus.

The Plum-tree grows fifteen feet or more in height, branch
ing into a moderately. spreading head; the leaves are ovate,
serrated, and on short petioles; petals white. The natural
color of the fruit is generally considered to be black; but the
varicties in cultivation are of yellow, red, blue, and green
colors, and of different forms and flavors. There are several]
good sorts that grow wild in the hedges of Britain, and also in
America, but its original country is supposed to be Asia. Ac
cording to Pliny, it was taken from Syria into Greece, and from
thence into Italy. There are many varieties cultivated in
France; and in the London Horticultural Garden: there are
about three hundred sorts kept under name. The Green Gage
is considered the best dessert Plum, and the Egg Plum for
sweetmeats ; but the Damson is the best baking Plum.

The Plum is said to succeed best in a lofty exposure, and
may yield well in the mountainous parts of the United States.
Plum-trees yield well near Albany, but the fruit is by no
means plentiful in the vicinity of the city of New York. Like
the Nectarine, it is subject to the attacks of the Curculio and
other insects.

It has been observed that Plum-trees growing in frequented
lanes or barn-yards, are more generally fruitful than those cul-
tivated in private gardens or secluded situations. This circum-
stance is by some attributed to the jarring of the trees, by
cattle and swine rubbing against them; thus causing the de-
fective fruit to fall on the ground. Geese kept in orchards or
fruit-gardens often prove beneficial; as they, by devouring the
defective fruit and other corruptible matter, prevent the pos-
sibility of insects getting into the ground, so as to perpetuate
their existence or multiply their species.

Cobbett attributes the scarcity of Plums in New York to
neglect. In his American Gardener he asks: “ How is it that
we see so few Plums in America, when the markets are supplied

FRUIT-GARDENING. 177

with cart-loads in such a chilly, shady, and blighty country aa
England ?”

I would answer this query by informing the reader that the
mhabitants of our parent country, with a view to derive the
full benefit of the sun’s rays for the cultivation of Plums,
Peaches, Nectarines, and such other fruit as require extra heat,
train their trees against walls, fences, or trellis-work ; and from
their having these means of support, gardeners have no induce-
ment to plant them deeper than is necessary; whereas, from
the circumstance of the American climate being sufficiently
warm to ripen those fruits on standard trees, they are generally
so cultivated. Many persons, to save the trouble of staking
or otherwise supporting their trees, plant them too deep, and
thus defeat the operations of nature. That this is a prevalent
error has been shown in the articles Nectarine and Peach, to
which the reader is referred for a more concise view of the sub-
ject.

New varieties of the Plum are produced from seed; and the
old kinds are generally propagated by budding on stocks of
free-growing Plums, in preference to grafting, because Plum
trees are very apt to gum wherever large wounds are made in
them. All the sorts produce their fruit on small natural spurs
rising at the ends and along the sides of the bearing shoots of
one, two, or three years’ growth. In most sorts, new fruit
branches are two years old before the spurs bear. The same
branches and spurs continue fruitful, in proportion to the time
which they take to come into bearing.

After the formation of the head is begun, it takes from two
to six years before the different sorts come into bearing. Stand-
‘ards must be allowed to expand in free growth, occasionally
pruning long ramblers and irregular cross branches. In annual
pruning, thin crowded parts, cut away worn-out bearers, and
all decayed and cankery wood. The Plum may be cultivated
in small gardens, trained as an espalier, or to a close fence, like
the Apricot. The tree is of further use than for its fruit as a
dessert. The bark dyes yellow; the wood is used by turners;

178 FRUIT-GARDENING.

and the dried fruit, or prune, is formed into electuaries and
gentle purgatives. Prunes were originally brought from
Damascus, whence the name damson.

MANAGEMENT OF PLUM-TREES,.

Plum-trees require a soil free from superabundant moisture
and well cultivated. The trees may be planted out in the
spring, or in autumn, in ground that is kept clear from weeds
and grass for at least four or five years. The soil for plums
should have a good proportion of clay in it; and if clay pre-
dominates, mingle some sand with the clay. Wood-ashes, iron
filings, iron turnings, and oxide of iron, which may be col-
lected at the blacksmith’s shop, are excellent for plum-trees.
Coal-dust, soot, and all such materials, will promote the health
of plum-trees and render them eminently productive.

SELECT DESCRIPTIVE LIST OF PLUMS.

American YELLow Gaaz, American Wheat. A beautiful
medium-sized oval Plum, of a bright yellow color, when fully
ripe; its flavor is rich, equal to the Green Gage. The fruit is
not apt to crack nor to be attacked by insects: It is a very
suitable variety to cultivate for the market; it ripens in August
and September.

Apricot Pru, Prune Abricote, Abricotée de Tours. A large
freestone Plum ; its.form is globular, depressed, divided by a
deep suture; whitish yellow, but faint red next the sun, and
covered with bloom; its flesh is firm, juicy, sweet, musky, and
excellent; it ripens in August and September.

Bineuam, Bingham’s Yellow Cling. A delicious clingstone
Plum, of large size and oval form; skin bright yellow, spotted
and blotched with red; flesh yellow, rich, and delicious; ripen-
ing in August and September.

FRUIT-GARDENING. 179

Buzecker’s Gace. This fine freestone Plum is stated to
have been raised by the Rev. Mr. Bleecker, of Albany, from the
store of a German Prune; it is a large globular fruit, of excel-
lent quality ; skin dark yellow, with red spots and blotches;
the flesh is rich, saccharine, and juicy; in September.

Cor’s Gotpen Drop, Coe’s Imperial, Bury Seedling, Golden
Gage, Fair's Golden Drop. Raised by Mr. Coe, Bury St.
Edmunds, Suffolk, England. The tree is vigorous; fruit oval,
of large size; skin greenish yellow, spotted with violet and
crimson ; the flesh, which separates from the stone, is of gold
color, rich, and excellent; the fruit ripens at the end of Sep-
tember, and will keep several weeks. A first-rate fruit, and
worthy of general cultivation.

Cor’s Late Rep, Saint Martin, Saint Martin Rouge. An
excellent freestone Plum of medium size, in form almost
round ; its color is violet purple, with a partial degree of bloom;
flesh rich, saccharine, and high flavored. It is one of the best
of late Plums; ripening in October and November.

Cotums1a, Columbian Gage. A beautiful native clingstone
Plum, of light purple color; the flesh is firm, of a greenish
hue, with an abundance of rich-flavored juice. The tree is a
great bearer, and ripens its fruit in August.

Coorrer’s Lance Rep, Cooper's Large American, La Deli-
cieuse. This Plum is of extraordinary size, measuring within an
eighth of two inches in each direction ; the skin is of a fine dark
purple color; the flesh is yellowish green, rich, juicy, and of
pleasant flavor; the fruit makes excellent preserves, if gathered
in August; its great defect is an inclination to rot, if left
long on the tree.

Denniston’s Supers is an excellent variety. The color is a
pale yellowish-green, somewhat similar to the Green Gage
plum. It was originated by Isaac Denniston, Albany, N. Y.

Dramonp Prum. Some consider this as the largest Plum
known; its color is a dark purple; in form it resembles the
Magnum Bonum, but its flavor is considered rather superior ;
it ripens in September, and the flesh separates clear from the

180 FRUIT-GARDENING.

stone. The tree, which grows vigorously, originated with Mr.
Hooker, Kent, England

Denniston’s Superb.

Downine’s Emzratp Drop. A beautiful clingstone Plum
of medium size, oblong form, and green color; flesh firm and
of delicious flavor; this variety originated at the Nursery of
A. J. Downing & Co., Newburgh, State of New York.

Downton Ivpsratrice. A superior late Plum, of medium
size, shaped similar to the Blue Imperatrice ; skin dark yellow,
and very thin; the flesh yellow, soft, juicy, with a high-flavor-
ed acidity ; at perfection in October and November.

Drar p’Or, Cloth of Gold, Mirabelle Double. Yellow Per-
drigon of Winter &d Co. A small freestone Plum, of a round-

FRUIT-GARDENING. 181]

ish form and bright yellow color, marbled with red ; flesh yellow,
tender; juice sugary and excellent; ripe in July and August.

Douane’s Frenca Porprz, Dame Aubert Violet. Purple
Magnum Bonum and Purple Egg of some collections. A very
superior clingstone Plum, of large size, and oblong form; the
skin dark purple; flesh sweet, juicy, rich, and excellent; ripe
in September. This variety, from being imported by Mr.
Duane of New York, was named ‘after him, as he had lost the
original name.

Earty Orueans, Vew Orleans, Harly Monsieur, Monsieur
Hatif. A fine freestone plum, above medium size; form
round; its suture deep; color dark purple, covered with a fine
bloom; flesh greenish yellow, of excellent flavor; sweet, com-
bined with a pleasant acid; it ripens in August.

Earty Tours, Precoce de Tours, Early Violet. The tree is
vigorous and fertile; fruit small, oval, dark purple covered
with fine bloom; flesh greenish yellow, tender, juicy, and of
very agreeable flavor; one of the best early varieties, and very
productive; ripe at the end of July.

Etrry. French Cooper of Prince. A native clingstone
Plum, highly esteemed in Pennsylvania and New Jersey for its
productiveness and other good qualities; the fruit is below
medium size, of oblong shape and dark blue color; flesh firm,
very rich and delicious; in September.

German Pronz, Prune d’ Allemagne, Damas Gros, Quetsche,
Quetzen. The fruit of the Quetsche Plum is grown for the
purpose of drying, and is considered the best for use as
prunes; fruit below the middle size; of an oval figure; skin
red and purple; flesh yellow; juice sweet, with a slight acid;
ripe early in September.

Gouara, Goliah, St. Cloud, Caledonian. Wilmot’s Late
Orleans. This fruit is very large, sometimes weighing four
ounces; the skin is a deep reddish purple; the flesh pale yel-
low, firm, and well flavored, but not rich, slightly adhering to
the stone; the tree is a great bearer, and the fruit is much

used for cooking ; ripe in September.

182 FRUIT-GARDENING.

Green Gace, Great Queen Claude, Dauphine, Grosse Reine,
Claude Abricot Vert, Verte Bonne, Gros Damas Vert. A mid-
dle-sized round fruit, of a yellowish-green color, and purplish
russety red next the sun; the flesh is of a greenish hue, melt-
ing, with an abundance of very sweet and highly perfumed
juice, of an exquisite taste; it arrives at maturity towards the
end of August.

Horss Prom, Large Sweet Damson. Fruit of medium size,
oval, with a deep suture in the middle; skin dark red, inclining
to purple when ripe; flesh greenish yellow; juice acid but
agreeable. Quautities of these Plums are sold in the New
York markets in August and September, for sweetmeats. The
trees are generally raised from suckers; and Peaches, Apri-
cots, and Nectarines will bud and thrive well on such stocks.

Houuine’s Supers, Keyser’s Plum. This Plum is of mon-
strous size, and has been known to weigh nearly four ounces ;
it is of roundish form, and of a greenish-yellow color; the flesh
sweet and excellent. It was raised from seed by Mr. Keyser,
is of Pennsylvania, and brought into notice by Dr. Wm.
Hulings, of that State.

Iuperatrice, Imperatrice Violette, Blue Imperatrice. Simi-
ana of some collections. One of the best of late clingstone
Plums; fruit medium size, oval; skin rich deep purple,
covered with bloom; flesh yellowish green, a little firm, very
sweet, rich, and juicy; the fruit hangs long on the tree, and is
at maturity in October and November.

Imprriat Diapem, Red Imperial, Red Diaper. A fine fruit,
admirably adapted for culinary purposes; shape oval; color
pale red, but dark when mature; flesh yellow, and separates
from the stone; juice plentiful when perfectly ripe, which
is early in September ; it is of good flavor, and highly perfumed.

Tratian Damasx, Damas d’fialie, This fruit is of medium
size, nearly round, a little flattened at the base; its color blue
or violet, and covered with a purple bloom; its flesh is yellow,
rich, and juicy, and the tree, which matures its fruit in August,
is very productive.

FRUIT-GARDENING. 183

Kirxe’s Prum. This variety is said to be as hardy and pro-
lific as the Orleans, as handsome as the Damask, and as good
as the Green Gage; fruit large, roundish; skin covered with
a close, firm, azure bloom, through which appear a few golden
specks; flesh greenish-yellow, firm, juicy, and rich; in perfec-
tion the early part of September.

La Roryatz, Royale, A large and excellent freestone Plum,
of a homely dull red color, but concealed by a thick violet or
azure bloom ; flesh fine, yellowish-green, firm, juicy, high-fla-
vored, and delicious; a superior Plum; at maturity early in
September.

Lares Purrte Damson, Purple Winter Damson, Blue Da-
mascene, Blue Damson. This variety is in great esteem for
preserves, and generally commands a high price. It is of a
dark purple color, covered with bloom ;. the flesh has rather
too much acidity for a table fruit, but this tartness gives it an
agreeable flavor when cooked; and if the fruit remains on the
tree until November, it becomes sweet.

Lawrence Gace, Lawrence’s Favorite. A large round free
stone Plum, of a yellowish-green color, tinged with red; flesh
firm, and of delicious flavor, similar to the Green Gage. The
tree is very fertile, and yields an abundance of fruit in August
and September.

Lucomse’s Nonesvucu. This Plum is large, compressed at
the summit and base; its breadth is two inches; its color at
maturity, as well as its form, resembles the Green Gage, but
more streaked with yellow; flesh firm, rich, and juicy; at
maturity in August; tree a good bearer.

Mimus, Mimms Plum, Diaprée Rouge. The fruit is very
large, a little oblong; color bright purple, covered with thick
bloom ; its flesh, which separates from the stone, is yellowish-
green, tender, juicy, and very agreeably flavored ; ripe in Sep-
tember.

Morocco, arly Black Damask, Black Damascus, Black
Morocco, Early Damask, Early Morocco, This is considered
one of the best of early Plums. The tree is very hardy and

184 FRUIT-GARDENING.

productive; fruit middle-sized, roundish; skin deep blackish
purple, covered with a light blue bloom; flesh greenish-yel-
low, juicy, rich, and high-flavored ; ripe early in August.

Nectarine Prum, Caledonian, Howell's Large, Prune Péche,
Jenkin’s Imperial. One of the most beautiful Plums known ;
large, nearly round; the skin at maturity varies from red to
crimson, covered with azure bloom; flesh yellowish, coarse-
grained, astringent; juice abundant, and of a mild, pleasant
flavor; at maturity in July and early in August.

New Yorr Porrts, Brevoort’s Purple Bolmar, Brevoort’s
Purple Washington. An excellent fruit, raised from a seed of
Bolmar’s Washington Plum, that had been impregnated with
the pollen of the Blue Gage. The fruit is very large; skin
brown red, covered with purple bloom: flesh yellow, of a rich
and brisk flavor, and adheres to the stone; ripe towards the
end of August.

Ocroser Gaer, Frost Gage. A beautiful native fruit, a
drawing of which has been taken from nature, and may be
found in “ Hoffy’s Orchardist’s Companion.” Fruit of medium
size; form oblong; color dark brownish-purple, covered with
a black. bloom ; flesh firm and juicy; flavor sprightly and
agreeable ; ripe early in October.

Orteans Pirum, Red Damask, Damas Rouge, Monsieur. A
well known and productive Plum; of medium size, and some-
what oval form; the skin is dark red, approaching to purple,
with a thin blue bloom; flesh yellow, firm, and good, separat-
ing freely from the stone; ripe in August.

Pown’s Purpiz, Pond’s Seedling. A large round purple
clingstone Plum, a native of Massachusetts;'it is of peculiar
Tich flavor, not apt to crack, and is well adapted for the
markets. The tree bears wonderful crops, which ripen in
August,

Prince's Imperiat Gacz, Flushing Gage, Superior Green
Gage, White Gage. This tree was originated at the Flushing
nursery, from a seed of the Green Gage. The fruit is one of
the finest of its class; the skin at maturity is yellow, with a

FRUIT-GARDENING. 185

whitish Lloom; the flesh is rich, luscious, and of excellent
flavor. It makes fine preserves, if gathered towards the end
of August; at maturity in September.

Prince’s Orancr Ece. A large, splendid, orange-colored
clingstone Plum, of oval form, aud of peculiarly rich flavor;
ripe in August. The tree yields abundant crops of truly beau-
tiful fruit, which is never attacked by insects, as many kinds are.

Prone Suisse, Semiana, Prune d’ Altesse, Monsieur Tardif,
Swiss Prune. Fruit very handsome, round, flattened; color
varying from bright amber to deep red, and covered with azure
bloom; flesh yellow, delicious, melting, and closely adheres to
the stone; juice very abundant. An excellent fruit; ripening
in September.

Pourpitz Gacz,Blue Gage, Reine Claude Violette, Die Violette
Kénginn Claudian, This fruit is of medium size, almost round,
and may be considered as one of the finest varieties; its skin
is of a violet purple color, with pale yellow dots, and covered
with a light blue bloom; flesh greenish-amber, rich, saccharine,
and high-flavored: at maturity in August, and good until Oc-
tober.

Queen Vicrorta, Sharp's Emperor, Dennyer’s Victoria. An
excellent freestone Plum, as large as the Red Magnum Bonum ;
of a roundish oval form, and red color, covered with a fine
bloom; the flesh is firm, rich, juicy, and delicious. The tree
grows very strong, and yields abundant crops in September.

Rep Draper, Diaprée Rouge, Roche Carbon. One of the
most beautiful Plums known ; form oval, above medium size;
color bright red; flesh greenish-yellow, soft and sweet, sepa-
rating from the stone; the fruit makes excellent prunes, i
gathered early in September; and like the Imperatrice, will
hang some time on the tree.

Rep Macenom Bonu, Red Imperial, Imperial Violette of
the French, Purple Egg of Prince and others. A large, oval
Plum, of deep red color, covered with blue bloom; the flesh,
which parts from the stone, is harsh and acid; consequently
good for cooking, preserves, ete. : in September and October.

186 FRUIT-GARDENING.

Rep Pervricon, Perdrigon Rouge. An excellent Plum, of
the first class; of medium size, oval shape, and fine red color,
with gold-colored dots, and a fine bloom ; flesh bright yellow,
transparent, and separates from the stone; juice sweet and deli-
cious; ripe early in September. It makes excellent prunes,
not inferior to the White Perdrigon.

Rep Queen Morner. The Plum is of medium size, its color
bright red and yellow, somewhat spotted, and covered with
pale bloom ; its flesh is yellow, sweet, and excellent, ripening
early in September. A very productive variety, and highly
deserving of cultivation.

Roya pe Tours. The tree is of extraordinarily vigorous
growth ; its principal stem rises vertically ; the fruit is globular,
of médium size; red violet color, and covered with azure
bloom; flesh yellow, fine, good; juice abundant and sweet:
ripens early in August.

Saint Caraarine. A medium-sized, oblong fruit; skin
bright gold color, spotted with red at maturity, and covered
with bloom ; flesh yellow, tender, sweet, and fine flavor ; ripens
early in September, and will hang some time on the tree. A
good market Plum, for which purpose it is much cultivated.

Surry’s OrtEans. This variety is held in great esteem as a
market fruit; the trees are free from gum and insects, and
yields abundant crops of large freestone Plums, of an oval form
and purple color. The fruit ripens gradually in September.

Surpasse Monstevr. A large fruit, of oval form, and of a
dark red purplish color, raised by a Mr. Noisette ; it is said to
be more beautiful and perfumed than the Monsieur, and the
sree yields suckers, which produce fruit in all its beauty and
excellence: in September.

VireiwaLe, White Virginal. This fruit ranks’ among the
best of Plums; its shape is round; color yellowish, touched
with violet or rose, and covered with dense bloom; flesh melt-
ing, juice abundant, and very agreeable; it adheres to the
stone: ripe in September.

Wasuineron, ew Washington, Bolmar’s Washington,

FRUIT-GARDENING. 187

Franklin. A very large, globular Plum, inclining to oval;
color greenish-yellow, with crimson specks, covered with a rich
bloom. This Plum has sometimes weighed over four ounces;
its flesh is yellow, firm, sweet, and delicious: in August. This
variety originated in New York, from suckers of an old root,
the tree of which had been some time previously destroyed by
lightning.

Warre Macnum Bonum, Yellow Magnum Bonum, Grosse
Luisante, Imperiale Blanche, Hog Plum, White Mogul, White
Holland. This fruit is of extraordinary size; oval, yellow,
covered with pale bloom ; the flesh yellow, firm, closely adher-
ing to the stone; excellent for cooking and preserves: in Sep-
tember.

Warrte Perpricon, Perdrigon blanc. A middle-sized, oblong
fruit, of a pale yellow, with red spots, and covered with white
bloom ; flesh yellow, saccharine, and juicy, separating from the
stone: it ripens in August. .

Autumn Gace, Roe’s Autumn Gage. A new late Plum, raised
by William Roe, Esq., of Newburgh. Fruit of medium size,
oval; skin pale yellow, with whitish bloom; flesh juicy, and of
delicate pleasant flavor: in September.

Bvusx’s Favorire. An excellent clingstone Plum, raised by
Isaac Denniston, of Albany. Fruit pretty large, ovate; skin
pale green, sprinkled with lighter dots, and a little red; flesh
juicy and high-flavored: end of August.

CrugeEr’s Scaruet, Cruger’s Seedling. A seedling raised by
Henry Cruger, Esq., of New York. Fruit rather larger than the
Green Gage, roundish, oval; skin a lively red, covered with thin
blue bloom; flesh of a sprightly flavor.

Damson, Common Damson, Purple Damson, Black Damson,
A favorite fruit with old housekeepers for preserves, of which
there are many varieties, which from being frequently raised
from seed vary somewhat in character. They ripen in suc-

cession from September to November. ;
Dewniston’s Supers. Fruit round, a little flattened; skin

yellowish-green, with purple blotches, overspread with a thin

188 FRUIT-G ARDENING.

bloom; flesh very thick, juicy, with a rich vinous flavor; a
freestone, ripening towards the end of August.

Ickwozrty Iupzrareice, Knight’s No.6. A choice seedling
from Mr. Knight, of Downton Castle. Fruit above medium
size, obovate ; skin purple, embroidered with streaks of golden
fawn-color; flesh juicy and rich: it ripens early in October,
and may be kept till Christmas if laid away in paper.

Tsapetta. An attractive-looking English clingstone Plum
of medium size ; skin dark red in the sun, paler in the shade,
and dotted; flesh yellow, rich, juicy, and of delicious flavor:
towards the end of August.

Jerrerson. A Plum of high merit, raised by the late Judge
Buel. Fruit large, oval; skin golden yellow, with a purplish
red cheek, covered with a thin bloom; flesh rich, juicy, and
high-flavored: towards the end of August.

Lomparn, Bleecker’s Scarlet, Beeckman’s Scarlet. This va-
riety was brought into notice by Mr. Lombard, of Springfield,
Massachusetts. Fruit of medium size, roundish oval; skin
delicate violet, dotted with red; flesh yellow, juicy, and
pleasant: in August.

Orance Pium, Orange Gage. A plum of extraordinary size
from the garden of Mr. Teller, of Rhinebeck, New York. Skin
bronze-yellow, clouded with purple; flesh deep yellow, a little
coarse-grained, but of a pleasant acid flavor: ripens the last of
August.

Porpie Favorirz. This variety was first introduced by A.
J. Downing, Esq., of the Newburgh Nursery. Fruit above
medium size, roundish ovate; skin light brown in the shade,
purple in the sun, dotted with golden specks and thin light,
bloom ; flesh pale green, very juicy, tender, luscious, and melt-
ing: ripens towards the last of August.

FRUIT-GARDENING. 1&3

Quince. Corenassrer, Cydonia.

The Quince is of low growth, much branched, and generally
crooked and distorted. The leaves are roundish or ovate,
eutire, above dusky green, underneath whitish, on short peti
oles. The flowers are large, white, or pale red, and appear in
May and June. The fruit, a pome, varying in shape in the
different varieties, globular, oblong, or ovate. It has a peculiar
and rather disagreeable smell, and austere taste. The fruit
takes its name from being a native of the ancient town of
Cydon, in the Island of Crete. Some suppose it to be a cor-
tuption of Malus colonea, by which the Latins designated the
fruit, It is used as a marmalade for flavoring apple-pies, and
makes an excellent sweetmeat; and it has the advantage over
many other fruits for keeping, if properly managed.

Of the several sorts, the following are in greatest esteem: 1.
The oblong, or Pear Quince, with ovate leaves, and an oblong
fruit lengthened at the base. 2. The Apple Quince, with ovate
leaves, and a rounder fruit. 8. The Portugal Quince, the fruit
of which is more juicy and less harsh than the preceding, and
therefore the most valuable. It is rather a shy bearer, but is
highly esteemed, as the pulp has the property of assuming a
fine purple tint in the course of being prepared as a marmalade.
4. The mild or eatable Quince, being less austere and astringent
than the others. 5. The Orange Quince, a very handsome
fruit of peculiar rich flavor. 6. The Musk or Pineapple
Quince, very large aud beautiful.

The Quince produces the finest fruit when planted in a soft,
moist soil, and rather shady, or at least sheltered situation. It
is generally propagated by layers, and also by cuttings, and
approved sorts may be perpetuated by grafting. In propagat-
ing for stocks, nothing more is necessary than to remove the
lower shoots from the layer, so as to preserve a clear stem as
high as the graft; but for fruit-bearing trees, it is necessary to
train the stem to a rod, till it has attained four or five feet in
height, and can support itself upright.

190 FRUIT-GARDENING.

‘When planted in an orchard, the trees may be placed ten or
twelve feet apart. The time of planting, the mode of bearing,
and all the other particulars of culture, are the same as for the
Apple and Pear. The chief pruning they require, is to keep
them free from suckers, and cut out decayed wood. The
ground should be kept free from grass and weeds; and if the
soil be poor, swine manure, chip dirt, or any other kinds of
rich manure should be forked into the ground around the trees.
If the soil be heavy, containing a large proportion of clay, let
a load of sand or fine gravel be spread around each tree, or
mingled with the earth before the trees are transplanted.

RaspBerry. Frampoisrer. Rubus.

There are several species of the Rubus found wild in various
parts of Asia, Europe, and America, some of which have up-
right stems, others prostrate. The American Stone Bramble,
and also the common Blackberry, Dewberry, and Cloudberry,
are of this family. The Rubus ideus, or common Raspberry,
grows spontaneously in the province of New Brunswick, and
in various parts of the United States, but most of the cultivated
varieties are supposed to have originated in England. Loudon
describes the true Raspberry as having “stems which are
suffruticose, upright, rising to the height of several feet, and
are biennial in duration; but the root is perennial, producing
suckers which ripen and drop their leaves one year, and resume
their foliage, produce blossom shoots, flower, and fruit, and die
the next. The leaves are quinate-pinnate; the flowers come
in panicles from the extremity of the present year’s shoots;
they are white, appear in May and June, and the fruit forms
about a fortnight afterwards.”

The fruit is grateful to most palates, as nature presents it,
but sugar improves the flavor; accordingly it is much esteemed
when made into sweetmeats, and for jams, tarts, and sauces,

FRUIT-GARDENING, 191

It is fragrant, sub-acid, and cooling; allays heat and thirst. It
is much used in distilling. “Raspberry syrup is next to the
Strawberry in dissolving the tartar of the teeth; and as, like
that fruit. it does not undergo the acctous fermentation in the
stomach, it is recommended to gouty and rheumatic patients.”

Nichol enumerates tweaty-three species and varieties of the
cultivated Raspberry, and twenty-one of the Rubus ronce, or
Bramble; in the latter are included the American Red and
Black Raspberry, the Long Island and Virginian Raspberry ;
also the Ohio Ever-Bearing, and the Pennsylvania Raspberry.
The English varieties are, Early Small White; Large White;
Large Red; most Large Red Antwerp; Large Yellow Ant-
werp; Cane, or smooth-stalked ; Twice-bearing White; Twice-
bearing Red; Smooth Cane, twice-bearing; Woodward's Rasp-
berry; Monthly, or Four Season; Dwarf Red Cane; Victoria
Raspberry; Large Red Franconia; Mason’s Red Cluster;
McKeon’s Scarlet Prolific; Chili Red; Cornish Red; Cox’s
Honey; Brentford Red; Brentford White; Flesh-colored;
Barnet Red; Bromley Hill; Cretan Red; Prolific Red;
Canada Purple; Rose-flowering, etc.

HOW RASPBERRIES ARE PROPAGATED.

The varieties can be perpetuated by young sucker-shoots,
rising plenteously from the root in spring and summer.
When these have completed one season’s growth, they are
proper to detach with roots for planting, either in the autumn
of the same year, or the next spring, in March or early in
April. These new plants will bear some fruit the first year,
and furnish a succession of strong bottom-shoots for full bear-
ing the second season. New varieties are raised from seed,
and they come into bearing the second year. Some of the
American species are cultivated by layers, which produce fruit
the same year.

Raspberry beds are in their prime about the third and
fourth year; and, if well managed, continue in perfection five
or six years, after which they are apt to decline in growth,

192 FRUIT-GARDENING.

and the fruit to become small, so that a successive plantation
should be provided in time. Select new plants from vigorous
stools in full perfection as to bearing. ‘Be careful to favor the
twice-bearers with a good mellow soil, in a sheltered situation,
in order that the second crop may come to perfection.

When Raspberries are cultivated on a large scale, it is best
to plant them in beds by themselves, in rows from five to seven
feet apart, according to the kinds. In small gardens they may
be planted in detached stools, or in single rows in different
parts of the garden, from the most sunny to the most shady
aspect, for early and late fruit of improved growth and flavor.
It is requisite to cut out the dead stems early in the spring,
and to thin and regulate the successional young shoots. At
the same’ time, the shoots retained should be pruned at the
top, below the weak bending part, and some rotten dung
worked in around the roots of the plants. Keep them clear
of weeds during the summer, by hoeing between the rows, and
eradicate all superfluous suckers; but be careful to retain enough
for stock in succeeding years.

The Antwerp and other tender varieties of the Raspberry
are liable to be more or less injured by the severity of our
winters; to prevent which, they should be protected by bend-
ing them down to the ground late in autumn, and covering
them with earth five or six inches, sloping it off so as to pre-
vent injury from rain or snow.

In order to obtain a good supply of Raspberries in the
autumn, cut down some of the twice-bearing varieties close to
the ground, which will occasion strong suckers to shoot up,
- sthat will yield an abundant crop of fruit at a season when
other varieties are not attainable.

SELECT DESCRIPTIVE LIST OF RASPBERRIES,

American Brack, Black Cap, This fruit is of smallish
size, and ripens in June and July. It is a favorite with some,

FRUIT-GARDENING. 193

American Rep, English Red, Common Red. This variety
is much cultivated for the market. The fruit ripens in June
and July successively.

Antwerp Rep, Large Red Antwerp, Howland’s Red Ant-
werp, Burley. This species is rather tender, on which account

The Red Antwerp Raspberry.

the branches must be bent down in autumn, and covered with
soil. The fruit is large and beautiful, of delicious flavor, and
quite fragrant; in June and July.

Antwerp Wuirs, Yellow Antwerp. This is also tender or
half hardy, but very prolific; the fruit is large, of a pale yellow
color, and much esteemed. It ripens in June and July.

Bagngr, Cornwallis Prolific, Lord Exmouth, Large Red,

194 FRUIT-GARDENING.

This is considered a first-rate fruit, and yields abundantly ; in
June and July.

Brrnive. A new variety, introduced by Messrs. Winter
& Co., of the Linnzan Botanic Garden, Flushing. The fruit is
large, of round shape and red color; ripe in July.

Cornisu, Large Cornish. A hardy and highly productive
variety, yielding an abundance of red berries in June and
July.

Dovstz-Bearine Rep, Twice-Bearing. This species is
very prolific, producing its first crop in July, and another in
October.

Fiesu-Cotorep, Framboisier Couleur de Chair. A new
variety, imported by W.R. Prince & Co. from France. It is
described as a highly flavored and much-esteemed fruit.

Franconia, Red Franconia, This variety is in great repute
for its productiveness and the fineness of its fruit, which ripens
gradually in July.

Mowruty or Four Szasons, Perpetual Bearing. This
species, if planted in a shady situation, will produce succes-
sional crops throughout the summer.

Rep Taiz Cans. There are several species of the Cane
Raspberry, some of which are worthless. The Tall Red Cane
produces fine fruit in July and August, and very frequently in
autumn.

Victoria. This Queen of Raspberries has been imported
by W. R. Prince, and plants are offered for sale at his nursery
at Flushing, for twenty-five cents each.

BLACKBERRIES.

This kind of fruit requires about the same kind of manage-
ment that is essential to raise good raspberries. Clean cultiva-
tion and rich ground, with all the old canes removed annually,
will seldom fail to secure a bountiful crop. The illustrations
of different varieties are not overdrawn as to size. Indeed, in

FRUIT-GARDENING. 195

raany instances, the fruit grows larger than it is here represented.
It must be borne in mind that in order to raise large berries,
the soil must be worked deep and enriched with the best kind

The High-bush Blackberry.

of fertilizing material, and the surface mulched in hot weather.
Blackberry bushes should be kept as clean of grass and weeds
as growing corn or cabbage.

The Kittatinny Blackberry was originated by E. Williams,
Montclair, New Jersey, and sustains the reputation of being
one of the best, and with some fruit culturists the very best,
blackberry in the country. It is a great bearer, endures our
cold winters well, and sells quickly in market. We consider
it superior to the celebrated New Rochelle Blackberry either
for the table or for market,

FRUIT-GARDENING.

FRUIT-GARDENING, 197

Srrawserry. Fraime. Fragaria,

The Cherry, the Currant, and Strawberry red,

To the rich and the poor their refreshments have shed ;
Pomona has scatter’d her blessings abroad,

The fall-bearing branches bend dewn with their load.

This 1s a genus of fruit-bearing herbaceous plants, of which
there. are few in the vegetable kingdom that can equal the Straw-

Wilson's Albany Strawberry.

berry in wholesomeness and excellence. The fruit is supposed
to receive its name from the ancient practice of laying straw

198 FRUIT-GARDENING.

between the rows, which keeps the ground moist and the fruit
clean. They are natives of temperate, or cold climates, as of
Europe and America, The fruit, though termed a berry, is in
botanical language a fleshy receptacle, studded with seeds. It
is universally grateful, alone or with sugar, cream, or wine, and
has the property, so valuable for acid stomachs, of not undergo-
ing the acetous fermentation. Physicians concur in placing
Strawberries in their small catalogue of pleasant remedies; as
having properties which render them in most conditions of the
animal frame positively salutary. They dissolve the tartareous
incrustations of the teeth, and promote perspiration. Persons
afflicted with the gout have found relief from using them very
largely ; so have patients in case of the stone; and Hoffman
states that he has known consumptive people cured by them.
The bark of the root is astringent.

CULTIVATION AND MANAGEMENT.

In cultivating the Strawberry an open situation and rich loamy
soil, rather strong, are required for most varieties; and from
their large mass of foliage and flowers, they must, till the fruit
is set, have copious supplies of water. The row culture is best.
calculated to produce fruit; and frequent renewal insures
vigorous plants as well as large fruit. Some plant them in
single rows, from eighteen inches to two feet apart, according
to the sorts. Others form a bed with four rows. If several
beds be intended, a space of two or three feet may be left
between each bed as a path; and in the second or third season
the paths may be manured and dug, to admit the runners taking
root. By this means a renewal may be made so often; and
the old stools being taken away, leave spaces between the beds
as before. Or new plantations may be made every season;
because, after the roots are fairly established, they multiply
spontaneously, as well by suckers from the parent stem as by
numerous runners}; all of which, rooting and forming a plant at
every joint, require only removal to a spot where there is room
for them to flourish. If thé runners be taken off, and planted

FRUIT-GARDENING. 199

sma! A nitive of Britain. Some of the varieties are in
in August and September, they will produce fine fruit the follow-
ing season, and will bear in full perfection the second summer.
Some, however, prefer spring planting, which answers very well
if done in damp weather.

A plantation of the Alpine yields fruit the same year that
itis made. The Wood and the Alpine are often cultivated
from seed, which generally produces fine fruit. The other
species are uniformly propagated by offsets, except the intention
be to try for new varieties. The Alpine and Wood species
may be planted in situations rather cool and shady, in order
that they may produce their fruit late in the season, which is
desirable. The Strawberry, with a little trouble of choosing
a succession of sorts, may be forced so as to be had at the dessert
every month in the year; though during the winter months
it has not much flavor.

Some gardeners lay straw an inch or two thick over their
beds in March, and set fire to it, in order to promote a stocky
growth of plants and early fruit; others recommend mowing
off the tops of such as are not required to fruit early, while
they are in blossom, with a view to obtain a crop of Straw-
berries late in the season.

The London Horticultural Catalogue contains the names of
about one hundred and fifty varieties of all the species, which
are classed according to their nature, color, etc. Class 1.
Scarlet Strawberries; 2. Black Strawberries; 3. Pine Straw-
berries; 4. Chili Strawberries; 5. Hautbois Strawberries ;
6. Green Strawberries. 7. Alpine and Wood Strawberries.
To select all the most esteemed from this, or any other exten-
sive catalogue, is a difficult task. The following description of
species and varieties may serve to direct the choice.

SELECT DESCRIPTIVE LIST OF STRAWBERRIES.

Taz Woop Srrawserry, F'ragaria vesca, with oval serrated
leaves; the fruit red, white, and green, which is round and

200 FRUIT-GARDENING.

great repute, as they are very productive and continue long in
bearing.

Triomphe de Gande.

Tur Scarier. Fragaria Vorginiana, with leaves like the
preceding; the fruit roundish and scarlet-colored. A native
of Virginia. Varieties—Methven Scarlet, Knight’s Scarlet,
Austrian Scarlet, Early Scarlet, Wilmot’s Late, Common Late,
Wilmot’s Early Scarlet, etc.

Tue Rossserry, Fragaria, Virg. Var. An Aberdeen seed-
ling, introduced in 1810. The plants have few roundish leaves,
larger fruit than the scarlet, and are very prolific; continues
bearing till August.

Tur Buacx Var. Downton. Dark Scarlet Strawberry, origi-
nated by Mr. Knight. The fruit is large, irregular, and cock’s-
comb-like; plant hardy and prolific.

Tue Carouina Fragaria Carolinensis. Color dark red; a
native of America. There are several choice varieties of this
fruit,as—Elton’s Seedling, Keen’s Seedling, Mulberry, Wil-
mot’s Black Imperial, Blood Pine, North’s Seedling, Knevet’s
Seedling, etc.

Tue Musry, or Havrtsors, Fragaria elatio, with oval, rough,
javelin-edged leaves. A native of Britain. Varieties—Black
Hautbois, White Hautbois, Globe Hautbois, Conical Hautbois,

FRUIT-GARDENING. 201

i]
Deuble or Twice Bearing, producing delicious fruit in spring
and autumn,

Tae Cau, Fragaria Chiliensis, with large, oval, thick, hairy
leaves, and large flowers; the fruit large and very firm; a
native of South America, Wilmot’s Superb, or Large Cock’s
comb Scarlet, Knight’s Seedling and Greenwell’s New Giant,
are highly esteemed varieties.

Kerry’s Iuprrrat or New Cam, Fragaria Chili var., raised
by Mr. Keen, of Isleworth; a most excellent bearer, ripening
early. The fruit is very large, the flesh firm and solid, with-
out any separate core; color scarlet.

Tae Atpine or Prouiric, Fragaria Collina, commonly lasts
from June till November, and in mild seasons till near Christ
mas; the varieties of this fruit are red and white. Natives of
the Alps of Europe.

Tue Ows-Leaven, Fragaria monophylla. The pulp of the
fruit pink-colored. A native of South America,

The following varieties have been lately propagated from
some of the above species :—

Bisnor’s Oranex, Bishop's Globe, Bishop's New. Fruit
large, of roundish or conical form; orange-scarlet color, and very
delicious flavor; ripe early in July.

Garnstone Scarter. A fine, highly esteemed scarlet varicty,
of large size, roundish form, and peculiarly rich flavor, which
ripens early in June.

Etron, Elton Pine Strawberry. Fruit very large; form
heart-shaped, or obtusely conical; color bright dark-scarlet ;
rosy red; flavor very rich, spicy, aromatic, and agreeable. A
beautiful drawing of this fruit is given in “ Hoffy’s Orchard-
ist’s Companion,” from which the above description was taken.

Grove Enp Scaruet, Atkinson’s Scarlet. A Seedling raised
by Wm. Atkinson, at Grove End, Marylebone, in 1820; fruit
large, oblate, of a bright vermilion color, and rich flavor; ripe
by the middle of June. :

Hovey’s Srrpuvc. ‘This favorite variety was raised by
Messrs. Hovey & Co. of Boston, in 1834, Fruit very large;

202 FRUIT-GARDENING

form round or shghtly ovate, conical; color deep shining red,
paler in the shade; flesh scarlet and firm, abounding in an
agreeable acid and high-flavored juice; not surpassed by any
other variety; ripe early in July.

Scott’s Seedling.

Hopson’s Bay, American Scarlet, Velvet Scarlet, Large
Hudson. Fruit large, of ovate form; represented by Mr
Downing as the best for market; early in July.

Mowraty Rep Aurine. Fruit of medium size, and conical.
Continues bearing fruit moderately from June till winter.

Myarr’s Brrmsu Queen. The fruit of this celebrated
variety is said to be of monstrous size; in form roundish, and
in quality first-rate ; about the middle of July.

Myarr’s Prys. A medium-sized fruit of ovate form, and very
rich-flavored ; ripening in July.

Prince Ausert. A new variety raised in London, represent-
ed as alarge fruit of ovate form, very splendid in appearance and
delicious in flavor; ripe in July.

Prince’s New Ping. An excellent seedling variety of large
size and ovate form. Raised by Wm. R. Prince, of Flushing ;
ripe early in July.

Roszserry Montrevineo, Montevideo Karly Scarlet. An

FRUIT-GARDENING, 203

improved American Scedling, from the common Roseberry :
of large size, conical form, and fine flavor; ripe early in July.

Swarnsronz’s Srepuiwe. This variety is described as
large, ovate, and of the very first quality, Tipening one crop
early in June, and a second crop in autumn.

Victoria, Higgin’s Seedling. The fruit of this variety is
greatly esteemed; it is extra large, of roundish form, and
exquisite flavor; early in July.

Warren’s Szepiine, Warren’s Methven. This is represent-
ed as a peculiar fruit, being of large size, and in form nearly
flat; it is moreover of a rich pineapple flavor, and yields abun-
dantly throughout the month of July.

Warre Busu Aupine, Vew White Alpine A medium-sized
berry, of ovate form and agreeable flavor; the plant has no
runners, and ripens its fruit in June and July.

Watnot. Norer. Juglans.
From the circumstance of our having an abundance of the
fruit, and from the many species of this genus of trees growing
spontaneously around us, it is presumed that the culture of the

204 FRUIT-GARDENING.

Juglans regia, commonly called English Walnut, or Madeira
Nut, has been neglected by many of our citizens. It isa native
of Persia, and is cultivated in France, England, and in other
parts of Europe, both as a fruit and timber tree. The fruit, in
England, is much used in a green state for pickling, and also
as an adulteration of soy sauce. In France, an oil, which sup-
plies the place of that of Almonds, is made from the kernel.
In Spain, they strew the gratings of old and hard nuts, first
peeled, into their tarts and other meats. The leaves strewed
on the ground, and left there, annoy moles; or macerated in
warm water, afford a liquor which will destroy them. The
unripe fruit is used in medicine for the purpose of destroying
worms in the human body. Pliny says: “The more Walnuts
one eats, with the more ease will he drive worms out of the
stomach.”

The timber is considered lighter, in proportion to its strength
and elasticity, than any other, and therefore commonly used
in England for gun-stocks. It is used in cabinet work in most
parts of Europe. The young timber is allowed to make the
finest colored work, but the old to be finest variegated for
ornament. When propagated for timber, the nut is sown;
but when fruit is the object, inarching from the branches of
fruit-bearing trees is preferable. Budding is also practised by
some. The buds succeed best when taken from the base of
the annual shoots. Ordinary-sized buds from the upper part
of such shoots generally fail.

Walnut-trees that have not been grafted or budded may be
induced to produce blossoms by ringing the bark, that is, cut-
ting out a streak of the bark around the body or main branches
of the tree. Walnut-trees seldom yield much fruit until fit
teen or twenty years old. The nuts are produced on the
extremities of the preceding year’s shoots. The trees should
stand forty or fifty feet apart, and be permitted to branch out
in their natural order. They need but little pruning, mercly
to regulate any casual disorderly growth, to reduce over-ex-
tended branches, and to prune up the low stragglers,

FRUIT-GARDENING. 206

Lest auy of our native Walnuts should be neglected or aban-
doned by any, I annex a description of the different kinds:

Juglans catharticus is known under the name of Butternut,
Oilnut, and White Walnut; these nuts are used by the Indians
as a medicine.

Juglans nigra, the Black Walnut, is a tree of large size ; its
fruit is known to be excellent.

Juglans oliveformis, Pecan, or Illinois nut, is delicious. The
nuts of Juglans sulcata, which is called Thick Shell-bark Hick-
ory, and Springfield, and Gloucester nut, are large and well
tasted. The Shell-bark Hickory, shag-bark, or scaly-bark
Hickory, Juglans alba, is so called on account of its bark,
which is torn lengthwise in long loose strips, as in Juglans
sulcata. The Juglans tomentosa, the Mucker nut, White-heart
Hickory, or common Hickory, and most of the other kinds
enumerated, are worth cultivating where there is none, for
timber for mechanical purposes; and that of the Juglans glabra,
or Hog nut, is useful for making the old-fashioned splint-brooms.

HOW TO PROPAGATE.

Any or all of the foregoing nuts may be made to vegetate
by planting them late in autumn in a well prepared soil free
from superabundant moisture, and covered with about one inch
in depth of firm mould. When the young trees are three or
four years old they may be transplanted where they are to pro-
duce fruit. In some localities White Walnuts will succeed well,
and the trees will yield fruit in ten to fifteen years; while in
other parts of the country, or in an uncongenial soil, all efforts
to make any of the species of the Juglans productive will
prove ineffectual. :

Mr. Bridgeman alludes to grafting the Juglans. I have
heard others speak of grafting Walnut-trees, and I have seen
it performed, but have never known a scion to grow, nor have
I ever met with a person who had seen a living graft on a
Butternut, or Black or White Walnut-tree. I have raised

206 FRUIT-GARDENING.

Black Walnut-trees twenty feet high in eight years, all of
which were loaded with large nuts when they were seven years
old. Large and excellent nuts of all kinds may be raised by
improved cultivation, as well as different kinds of fruit.

RevisER.

TaN dD Xe,

A.
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B,
Budding and grafting fruit-treeS.......secccccccccccerccesccecce 18

Bark IOUSGs & ios 8:6 a.06 v6 x. sreis aisles cess sisineisivies iceeeeesiveesiesees BE
Blackberries... ...sccccccccccsscccccucccsssesccccccccccecesccl od

C.

Clefi-grafting ...cccccccccccccsccccccnccsecnsesavecevecores ces 21
Curculio—checking the ravages Of......sceeseeescecccenesccsere 34
Gankoreworitivs's:s scias sa aje'eesecu cs ceeneeG aes ecibewee coieeseid oe BD
Compost—ingredients for ....+seeesecceccrescccrcssccosecesces 45
Cider fritit ... cc cccccccc encores ccecccscnseecaresensccecnesees 62
CHEITy wc eee c cece cr eee cece cerns cnceasceesscscccasaserenrees 6T
Cherry-trees—pruning Of... ..s.seeeeeceeeecceeecssececsercees 69
Cherries—select descriptive list of ....s+eeeseeersceccrcsecerers 70

heart-shaped and Bigarreaux.....sesesessereeressrers 72
x

208 INDEX.

PAGE

Chestnut. i ws sisreaesieewiiessiwsccsccevaweeaawsbvseeodees eae U6
manner of propagating.........cceccccseccs ecu sarewe bE
Cranberry: s ssccssccacesas Se NiaUeSsidialea 14S 308 Cou vieleeneeeeee, Ae
Jurrant—.......0. eutternsis afalehe cue iclbvesesciesa 6 -s/6°F iba meg alstarerorexets SME OO
select descriptive list of ......... ccc cece ce ee eansece! 83
Clingstones or pavies............. bieidionsieiesyd SSG Rosle se gerne «0132

F.

Fruit-trees—selecting of, in the nUrsery..... ccs. seeceecceceeceee 9
Fruit—descriptive list Offs. .sscs css ves coessseeveswwesaavccswaee LL
Fruit-trees—training and pruning of......... 0... sce e eee eeeeee 13
Fruit-trees—pruning of............. a apbiavaterntiatecoiate waveleiererremaiecee LO
Fruit—procuring improved varieties Of..........ccceseececeeveee QT
Fruit-trees—insects and diseases... 1... 2... ccc cee cece ecerccees 32

WaSD: LOP iis 5.0 eds se aa'e'ss aig Rial alabtinereseniets simueeeseve BS
Fruit-trees—scraping of their bodies........ oseesieieks Sirdiiecnnee cee AG

ringing or decortication of......... a br avets rere dsatwieceiniaie: « BO
Filbert and hazel-nut ..........ccccececscen sAvea Ss elee es wietew ees 86

G.

cleft, side, enlivs or whip, saddle, root, approach......... 21
Grafting—clay and wax....... sedeeain cece eee cence er ceceeee 20
jelly cement....... sae eeees Salar eitieieiags se siaie sig se ermeigtars 27
Gooseberry—.......- gee eieanem nes tins seas sec econ aceeeees -- 88
red varieties.......... oie Sra le caine sista die ewes seca 89
yellow.......+6 «+ ee eeees sieiste suisse 8 055.5 seeeeeee 89
Gooseberries—how to propagate............. Sow TES ae ee ee Sines 90
pruning and training........ wi daiincesawares sess ys 290

Gooseberry saw-fly.....-20.seeeee sichhuire ESS WS ewiniele ia Baars sgigerats, 92
Gooseberry and currant worm—infallible remedy for...... beaters erates 93
Grapes. caccice seem aneqncueise scneeses disicnadaieupaunevea ineie suis . 94
vines—age Of... .. cece ee eeee ianarainuere wlaiarenderlareielidete ois eee OT

best varieties for wine..... ee eT eid ereietverdaiiese eadavssLOl
Grapes—soil for the growing of.....-.....- Ke pein Ke ees see Rie 101
modes of propagation... ...ceeesseseecesesesececccae + -102
Grape-vines—training Of. ......- ese eeee cece cece eee e een e eae + -.103
Grafting gTapeS.......eeseeeeeeeeeeeees ribssisraaisesulmulecnae< LOD

INDEX, 208

PAGE

Grapes 1ative—select descriptive list Of....00..eee0eeceeeeee0105, 111
LOTOIRT ssa vispalavarsie sible Seer aieeine ewe sels ewmenece LOS
training and pruning of native......csseeceeeerereeeeeell3
laying down vines in winter........secseccsecceeeeess sll4
preparation of soil and planting. ....+.seecescececeseessll5
training of, on wire trellises........ccecececceceee sees LLG
influence of climate........sseccsccccvccccccccecccese sl lB
pinching and rubbing off buds......sssececceccecccceeeel20
horizontal training Of. ......sescescecccccvcccceccceseslal
thinning of the groen fruit... .....ccsecececcecesescees ol 22
VineS—rose-bUgS ON. ...scecscecececcccccccccccececeesl aa

H.

Heeling-in trees, and protecting their roots.....secceseecsseccece 429

L
Insects and diseases to which fruit-trees are liable....esccocseeese 32

L

List—descriptive, of fruit... ...ccscccccccccsccccccccsccocscseve LL
Lindley’s mode of cross-fertilization.....sesssecccvcevecesecseces 30

Lemon 0... cccccceccccccccccsccccccceescccscessessescessel ad

M.

Mode—Lindley’s, of cross-fertilization.......ssesececssescoeesees 30
Mulberry—......ecccccesecssccecscncccscceetenececreesccsseel 2d
propagation by seeds..... salgntbtaoarides aaa gee eeesleeiask 20

Aer wo. cc ecec cece ee scence eseeeees s125

fruit svadvieciuiscesauseeecvecssseeseasseseenae cuss Ls
126

127

PAPEL osc cesecceccr rece scceceeseeacceaseensereses
WOO, Value Of... .scessecccceccccccecsescscssereces

.

N.

i Sekaeewean een lal
Nectarine—......--.-eeeeeeee pi

ill effects of planting too Geep....-eseeecercerevcrers
Saltpetre for .....cse-coreceercenescersssenerense e130
propagation by budding....++eeeeserserrerrecerers 130
Belect descriptive list Of. ...cseeeeeeeceserecreeeee ee] B1

210 INDEX,

0.

PAGH
Orchard—situation Of ...scscccsceccessccccscccccccesceorecses 38
Orchards—draining Of ......cccscscccccccccccccccccscscecssses 3D
Orange... ..eeeeereeeseeenceccceeesrenseceecsessssseeeceescelas

P.

Pruning—general suggestions about....scccesecccscevcocevcseee SL
Pavies or CHNgStoneS.......cccececcccccececcncenccrceecvevessel dd
Peathics tacccscsanciieitenes couse sss seamieinescneesen ssa eee
Peach-trees—budding of ........ EE re CR Cored oi)
cause of premature deCay....ecsececcececccvcceseeel dG

the Yellows........csecccecccccccvccccesecccevse el dl

pruning and transplanting. ........ceeeccecceceee LBD
Peaches—descriptive list of.........cccceee cece cece en cee ce es 140
select descriptive list Of.......... cece cee cece wees c ee ol 48

Peat csicsiestuives sss wen Smeets OC ee eet ore
characteristics Of 2 GOOG... . ccc cece eee c ese ccerceecerccesclol
propagation Of. .......c0cceeeaee a oieitie mia ertwess sieisieieis see OL
improvement Of varietieS...... ccc ccc ec ce cece secs cess enon ldZ
Pears—select descriptive list Of. ........ecc ccc ece cece cc eecee ee LOB
Pears—autumn fruit.. .. 0... cece eee cnet eee e cece es ee eee ce cece ol D6
Winter Multis sass s gee wigesndcentionseseeeeeee cca sy eeseseLOD

Perey pearBivcn cies sos.d os dieseenareates SWS CESS Sie wee ser el OO
Pears—select descriptive list Of. ........ cc cece cece cee e cee ene e ol lO
selecting of, as adapted to localities.........0..cceeeeseeelT3
fire-blight and mildew......... ainleiacsiois pisinieis-ue Maree ertiayars LTO
Pear-trees, dwarf—management Of.......cccecesscecccreseseeees LTD
Plum-trees—management Of... ...cccccccccececencccsccccceeee el tS
Plums—select descriptive list Of........cccccccevecccccccecesseelI8

Q

QUINCE... cece ce rcneecncerceccccceseeseeesesereses seceeee LBD

INDEX, 211

R

PAGE

Roots—heeling-in trees and protection Of.....s.ecsssesccecccess 42
how propagated........ccceeseccsccecccccevececeeslIL

select descriptive list Of......cesscccececececcecseesl9Z

5.

Scallop-budding......... cscs ccccccssnenvcnsccrccccccccccecece 20
Situation of an orchard and the soil...........cccceecceesceeceee 38
Soil of anorchard 3.25 ss nivseinecen sieieaaleenisve gone ciacnnwswece DS
Soils—improving, for fruit-trees...........ccecseecceceeccevscees 40
Soil—keeping it clean........... wee meee cen ceneserccnnsccccsces 44
Situations—planting in protected.......cececessccrcccecesccceee 45
StraWDOITy —..6 csevnswewawsied Rio esa ee es eid cwiseis ees code cone LOT

cultivation and management Of... ...ceceeseeeecee ee l98

select descriptive list Of... ...ccccecevcorceceseeee el 99

P
.

MPraimin ge Of; fUittPOOSc:< 50055166 4 visiele ala's's eie'e.g wtaleies ste’ oie ole siateie’e ova LN
Tools—best kind for pruming.......cccceceeccccceccccesceesees 18
Time—the best, to graft... ..ccsccececesccccsccsetceccsseereees 2h
Trees—how to transplant. ......... cece cece cece er ecescceseeee 40
Transplanting in spring versus autumn...... este eid’ oie ais simteie eielaineiene 2]

v.

Vines—training and pruning Of......cescecceesceverseneceeccee 13

Ww.

Wood-ashes—value of, for fruit-trees ......seeescereceeecseceese ot
Walt asc sie visinveinc.ccvacecie nd veh saeewesbtererew seeders 3203
how to propagate.....sesecceeccceccarceecorescees ee e205

¥.

Yollows—the ...ssececccccccessecccces daanecshlasee soso eeeeLat