New Pork State College of Agriculture At Cornell Gniversity Dthaca, $2. DB. Library FNov2087K Ps AR Library Bureau Cat. No. 1137 Cornell University Library The original of this book is in the Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924089529600 THE AMERICAN FRUIT CULTURIST CONTAINING PRACTICAL DIRECTIONS FOR THE PROPAGATION AND CULTURE OF ALL FRUITS ADAPTED TO THE UNITED STATES BY JOHN J. THOMAS First PresipeNT or THE Fruir Growers’ Society of WesTerN New York} Honorary MEMBER OF MassaAcuuseTts HorticutTuraL Society; oF PENN« SYLVANIA Fruit Growers’ SociETY; WorcEsTER HorricuLtTurA So= ciety; Assistant Epitor ‘t Country GENTLEMAN 3"? AND FOR Tuirty Years A Practical NurseRYMAN. Twenty-first Codition, Revised and Enlarged BY WILLIAM H. 8. WOOD Lire Memsper American Pomorocicart Socigty, Msamsgsr New York ACADEMY OF Sciences, IncorroraAToR New York BoTanicat GARDEN, FetLow AMERICAN Gzocraruicat Society; Msgmsper Horricurturat Society or New York; oF Beprorp Farmers’ Cuus, Etc , Erc, ILLUSTRATED WITH OVER EIGHT HUNDRED ACCURATE FIGURES NEW YORK ORANGE JUDD COMPANY I9II p C SR 2S THs (903 COPYRIGHT 1875, 1885, 1897, 190% By WILLIAM H. S. WOOD. ae or Printep In U. S. A. 39% EDITOR’S PREFACE TO THE TWENTY-FIRST EDITION. PROBABLY no other work of its character has enjoyed the popularity of Thomas’ “ American Fruit Culturist”; first pub- lished many years ago. It has, unlike most books by other authors, been revised and kept up to date, both with respect to the newer varieties of fruits and also the improvements in cultivation—in all the details, in fact, pertaining to the science and art of fruit growing. In the preparation of the present edition the editor has had the valued assistance of Prof. M. V. Slingerland of Cornell University, who wrote the chapter on Destructive Insects; of Prof. Byron S. Halsted of Rutgers College, who wrote that on Diseases of Fruits; and especially of Prof. L. H. Bailey, who supervised almost the entire book. The editor still feels that the time has not yet come to adopt absolutely the rule of the American Pomological Society with respect to the names of fruits. To doso before the nursery- men, the dealers, much more generally conform to it could only lead, as before stated, to uncertainty and confusion. Thomas’ “Fruit Culturist’” has again been materially en- larged both in text and illustrations. While it is believed that this book will be found scientifi- cally accurate, it must be remembered that it is prepared especially as a practical working manual for the amateur and farmer. WILLIAM H. S. Woop. New York, February, 1903. EDITOR’S PREFACE TO TWENTIETH EDITION. In presenting the present edition of “ Thomas’ American Fruit Culturist,” it seems necessary briefly to state the reasons for the numerous changes which will be found, and also to offer an apology for whatever shortcomings may be noticed. Mr. Thomas was my lifelong friend, and, when the infirmities of his later years prevented him from making the needed re- vision himself, he requested that I should personally under- take it. Though the cares and responsibilities of an active business life seemed to forbid so arduous a task, congenial as it was to an amateur for thirty years in horticultural work, nevertheless, the great value of the book, and its probable con- tinued usefulness to all interested in fruit-culture in America, were so apparent, that I consented to undertake it under Mr. Thomas’ supervision. Unfortunately, almost before it was begun his death deprived me of the support upon which I had so greatly calculated. The work has, therefore, been com- pleted under disadvantages which those only who personally knew its gifted author can appreciate. John J. Thomas, the son of David Thomas, the chief engi- neer in building the Erie Canal from Rochester to Buffalo, was born at Ledyard, Cayuga County, N. Y., January 8th, 1810. He was chiefly educated at home, and early developed an in- tense interest in natural science, especially devoting himself to botanical study. After some years spent with his father in the nursery business, he established a nursery of his own in Wayne County, and for over thirty years continued in the business, earning a reputation which placed him in the front rank as a practical pomologist and authority in everything pertaining to the propagation and raising of fruits of all kinds. He was an industrious writer, both of books and as contributor to journals. He was an associate editor of the Country Gentle- man, from its foundation until 1894, when failing strength vi PREFACE TO TWENTIETH EDITION. prevented him from continuing his connection with that paper. On February 22d, 1895, hedied. Mr. E. W. Lincoln, secretary of the Worcester County (Mass.) Horticultural Society, wrote of him: He “was ever the peer of Barry and the Downings, and survived them to take his proper place, unchallenged, at the very head of the pomologists of America.” The changes which have been made in this edition of Thomas’ work are such only as seemed to confine its matter strictly to the propagation and cultivation of fruits in the open air, and to bring it in all respects fully up with our present knowledge. The few sections which treated of raising or ripening under glass, of preserving fruit, and the lists of such as could be grown only in houses, have been omitted. The selected list of fruits recommended for different parts of the United States has also been omitted, because now the agri- cultural experiment stations of each State afford a more re- liable guide. The “Monthly Calendar of Work” has been dropped, on account of its unsuitableness for every locality. The cultivation of fruit in California and the Pacific States is not especially treated of, there being already a voluminous work upon this subject. On the other hand, numerous chapters have been added upon subjects which have become of practical value and of almost vital importance to the would-be successful fruit- grower. 2 | The chapter on “Insects and Diseases” has been greatly ex- tended, the investigations of the past ten years having added much to our knowledge upon these important topics. The second section of the book, treating of the varieties of the “ Different Kinds of Fruits,” has been very thoroughly re- vised, and it is believed will be found to embrace practically complete descriptions of all the acknowledged standard and approved newer sorts; while the “ Descriptive Index,” as here- tofore, includes also very many kinds now nearly or quite superseded, and others which have been so recently intro- duced that their real value is not yet established. An entirely new chapter has been added on “ Nuts.” The new chapter on “ Wild Fruits” closes this section. The third section has been expressly prepared for this work by Mr. E. H. Hart, of Florida, upon the recommendation of Mr. PREFACE TO TWENTIETH EDITION. vii P. J. Berckmans, of Augusta, Ga., the veteran and learned ex. president of the American Pomological Society. It covers all the sub-tropical fruits which can be successfully cultivated, save, perhaps, in the limited extreme southern part of Florida. One of the most unsatisfactory points in connection with illustrations of fruits, wherever found, is the uncertainty as to the actual size of the variety represented, while it is pretty generally understood that the engravings in nurserymen’s catalogues are usually of abnormally large specimens, and too often, especially with the smaller fruits, the same cut is made to do duty in different lists for several sorts. In this work all illustrations of fruit are from average-sized specimens, and are life-size, unless otherwise definitely stated. The importance of this feature in identifying varieties has been considered so great that, in certain chapters, as, for in- stance, that upon “ Grapes” and that on “ Strawberries,” illus- trations have been wholly omitted, from the impossibility of obtaining photographs in the time allowed me by the publish- ers. In future editions, it is hoped these and other omissions in the same line may be supplied. I am indebted to Prof. L. H. Bailey, of the Cornell State Experiment Station, Ithaca, N. Y., for the chapter on “ Spray- ing;” to Prof, J. L. Budd, of the State Experiment Station at Ames, Iowa, for descriptions of Russian apples, incorporated in the chapter on that fruit; to Mr. E. H. Hart, of Federal Point, Fla., for the entire section on “Sub-Tropical Fruits;” to the Directors of all the experiment stations of the country for their courtesy in sending me, as far as possible, complete files of their publications, of which I have made copious use, especially in the way of illustrations. For kind permission to copy wood-cuts, I have also to thank Prof. C. C. Georgeson, of Manhattan, Kan.; and William Parry, of Parry, N. J. I must also acknowledge my indebtedness to Mr. S. B. Heiges, pomologist of the Department of Agriculture, Wash- ington, D. C., for courtesies received. WIiLL1aM H. S. Woop. New York, January 2d, 1897. PREFACE TO NINETEENTH EDITION. THE first edition of the “ Fruit Culturist,” the basis of the present work, was written more than thirty years ago, anda year before the appearance of Downing’s first edition of the “Fruits and Fruit-Trees of America.” It was subsequently much enlarged through several revised editions. The rapid progress made of late years in the culture of fruit has required a still further revision, and the work is now brought down to the present date. Being intended as a guide tothe practical ‘cultivator, its object is to furnish useful directions in the man- agement of the nursery, fruit-garden, and orchard, and to as- sist in the selection of the best varieties for cultivation. It aims to give full descriptions only of valuable and promising fruits suited to the country at large, or which may have been popular in certain districts. Many sorts, however, which are less known, or whose position or value is undetermined, and several excellent new varieties, will be found noticed in the general “Descriptive List and Index,” where their leading characteristics are briefly described. As some confusion would result from a promiscuous assem- blage of all the different varieties, a systematic classification has been adopted for the principal fruits. By placing them under separate and characteristic heads, the cultivator is ena- bled to distinguish and remember each sort with more readi- ness than where all are thrown indiscriminately together. The names of those varieties which have been proved of the greatest general value, or which have received a large vote in their favor, either in particular regions or throughout the country, are distinguished by being printed in small capitals.* One of the chief points for determining the classification is the time of ripening; and the principal fruits are separated * In this edition by an asterisk following the name. [Ep1Tor.] x PREFACE TO NINETEENTH EDITION. into summer, autumn, and winter sorts. Although the pe- tiods of ripening vary several weeks in different parts of the country, these divisions of time will be sufficiently exact for general purposes. The distinguishing characteristics of this work are the fol- lowing: 1. The arrangement of the chapters. 2. The syste- matic classification of most of the large fruits, and more espe- cially of the apples and pears. 3. The condensed descriptions of fruits, which have been mostly taken from the ripened spe- cimens. 4. The copious illustrations of the various operations. The reader will understand the comprehensive character of the “ Descriptive List and Index” by referring to the note at its head, Joun J. THomas. TABLE OF CONTENTS. PART I. CHAPTER I. LEADING PRINCIPLES OF THE GROWTH OF TREES, Germination—The Root—The Stem and Branches—The Process of Growing—Flowers—Species and Varieties, . CHAPTER II. PRODUCTION OF NEW VARIETIES, New Varieties by Crossing, . . . . . . . CHAPTER III. PAGES I-15 16-21 PROPAGATION BY BUDDING AND GRAFTING, BY LAYERS AND BY CUTTINGS, I. Cuttings. II. Layers. HI. Grafting. IV. Budding— Limits of Budding and Grafting. Saving Mice-Gnawed Trees, . . . . . . . . . . CHAPTER IV. SOIL, MANURES, SITUATION, AND ENCLOSURES. Manures—Situation—Enclosures—Hedges, . a A 5 CHAPTER V. TRANSPLANTING. Laying Out Orchards—Transplanting—Distances for Plant- ing Trees, . . . ‘ ‘ . F . F F CHAPTER VI. e CULTIVATION OF THE SOIL, Renovating Old Trees—When to Manure Orchards—Ar- rangements to Facilitate Cultivation—The Modern Cul- tivation of Commercial Orchards—Fertilizers, . 22-48 49-59 60-76 77-89 xii TABLE OF CONTENTS, CHAPTER VIL PRINCIPLES AND PRACTICE OF PRUNING, Pruning Young Trees at Transplanting—Pruning the Tops —Proper Time for Pruning—Pruning, as Affecting Fruitfulness—Summer Pruning—Giving Desired Form to Trees by Pruning—Pruning Nursery and Young Trees—Pruning Single Shoots—Pruning Young Apple- trees—Pyramids—Pruning Apple Orchards in Bearing —Pruning the Peach—Pruning the Cherry—Pruning the Quince—Pruning the Roots, . . . . + QO-III PAGES CHAPTER VIII. HAND IMPLEMENTS USED BY FRUIT GROWERS, Knives and Saws—Fruit Pickers—Reel—Ladders—Syringes —Garden Engines—Labels, . s . . . - I12-12T CHAPTER IX. THINNING, GATHERING, KEEPING, AND MARKETING, Thinning—Gathering—How to Pick Apples—Assorting and Packing for Market—Packing Grapes for Market—Pack- ing Strawberries and Other Small Fruits—Keeping Fruit—Keeping Grapes, . ‘ A ‘ . . - 122-139 CHAPTER X, FRUITS TO SUPPLY A FAMILY. Plan of a Fruit Garden—How to Obtain Fruit Quickly on New Places, ‘ . - . . - é F + 140-146 CHAPTER XI. MANAGEMENT OF NURSERIES, Soils—Laying Out—Shelter—Seeds and Stocks—Planting Seeds—Cultivation—Budding and Grafting—Digging or Lifting the Trees—Packing for Transportation, + 147-159 CHAPTER XI. . DESTRUCTIVE INSECTS, How Insects Eat— Woolly A phis— Round-headed Apple-tree Borer—Flat-headed Apple-tree Borer—Oyster-shell TABLE OF CONTENTS. xiii ‘ PAGES Bark-louse—Scurfy Bark-louse—San José Scale—Leca- nium Scales—Apple Aphis—Bud Moth—Canker-worms —Yellow-necked Apple-tree Caterpillar—Apple Maggot —Apple-worm or Codling Moth—Pear Psylla—Pear or Cherry Slug—Pear Midge—Plum Curculio—Plum Gouger—Black Peach Aphis—Peach-tree Borer—Fruit- tree Bark-beetle—Cherry Aphis—Cherry Fruit-fly— Quince Curculio—Grape Phylloxera—Grape-vine Flea Beetle—Rose Chafer—Grape-vine Leaf-hopper—Cur- rant Borer—Imported Currant-worm—Currant Span- worm—Raspberry Cane-borer—Snowy ‘Tree-cricket— Raspberry Saw-fly—White Grubs—Strawberry Root- louse—Strawberry-crown Borer—Strawberry Leaf-roller —Strawberry Weevil, é . é ‘ : s - 160-210 CHAPTER XIII. THE DISEASES OF FRUITS, Apple: Rust—Scab—Ripe Rot—Black Rot—Fire Blight— Powdery Mildew. Pear: Fire Blight—Leaf Blight— Scab, Quince: Rust—Black Rot—Fire Blight—Leaf Spot—Ripe Rot. Peach: Yellows—Leaf Curl—Fruit Rot—Scab. Apricot: Rust. Plum: Black Knot— Plum Pockets—Leaf Blight—-Scab—Fruit Rot. Cherry: Black Knot—Leaf Blight—Fruit Rot—Mildew. Grage: Black Rot—Anthracnose—Downy Mildew—Powdery Mildew—Ripe Rot. Blackberry and Raspberry: Rust —Anthracnose. Currantand Gooseberry : Cane Blight —Anthracnose — Leaf Spot—Mildew. Strawberry: Leaf Spot. Cranberry: Scald. Root Galls, +» 211-244 CHAPTER XIV. THE SPRAYING OF FRUITS. History and Description—The Apparatus, Materials, and Formulas—Spray Calendar, . .~ .« «© © © 242-259 CHAPTER XV. TERMS USED IN DESCRIBING FRUITS. Growth of the Tree, Shoots, and Leaves—Form of the Fruit —Texture of Fruit—Flavor—Quality, . . . « 260-271 xiv TABLE OF CONTENTS. CHAPTER XVI. AGRICULTURAL EXPERIMENT STATIONS, PAGES Act of 1887 Establishing—Extract from Act of 1895—List of Experiment Stations, . ‘ s so ‘i . 272-282 CHAPTER XVII. RULES ADOPTED BY THE AMERICAN POMOLOGICAL ASSOCIATION FOR NAMING AND DESCRIBING FRUITS, * % : 5 283 PART II. On the Different Kinds of Fruit. CHAPTER XVIII. THE APPLE, Nursery Management—Planting Orchards—Cultivation— Renovating and Pruning Old Orchards—Changes Wrought by Climate and Soil—Dwarf Apples—Age at which Apple-trees Begin to Fruit—Varieties, . + 287-350 CHAPTER XIX. THE APRICOT. Cultivation and Soil—Varieties, . ‘ ‘i 5 » 351-355 CHAPTER XX. THE BLACKBERRY AND DEWBERRY. Cultivation—Covering from Cold—Varieties, 3 ‘ « 356-361 CHAPTER XXI. THE CHERRY, Propagation—Soil—Dwarf Cherries—Varieties, . . . 362-381 CHAPTER XXII. THE’ CRANBERRY. Soil and Cultivation—Setting the Plants—Flooding—Gath- ering—Varieties, 7 - . ° . . ‘ « 382-385 TABLE OF CONTENTS. xv ‘CHAPTER XXIII. THE CURRANT. Propagation—Pruning— Varieties, 7 . . e » 386-392 CHAPTER XXIV. THE GOOSEBERRY, Propagation and Cultivation—Varieties, . . . + 393-397 CHAPTER XXV. THE GRAPE. Propagation—Grafting—Training—Transplanting—Trellis —Training on the Trellis—Modifications of Training— Spraying Grapes—Bagging Grapes—Soil for Vine- yards—Distances for Planting—Raising Grapes from Seed—Varieties, % 7 5 . . . . + 398-427 CHAPTER XXVI. THE MULBERRY. Propagation and Cultivation—Varieties, . . . « 428-430 CHAPTER XXVII. NECTARINES., Cultivation—Varieties, . - % 3 . 7 es 431-433 CHAPTER XXVIII NUTS, Propagation — Grafting—Chestnuts—Chinquapin — Hazel- Nuts. ickories: Pecans—Shellbarks. Walnuts: Butternuts—Black Walnuts—Persian Walnut, . + 434-463 CHAPTER XXIX. THE PEACH. Propagation—Raising in Pots—Winter Protection—Varie- ties, . . ‘ . - . F é . ‘ - 464-490 CHAPTER XXX. THE PEAR. Propagation—Wintering—Budding—Dwarf Pears—Prun- ing—Dwarf Pears—Regrafting Large Pear-trees—Va- rieties, * . ° . . . . 7 « 491-544 xvi TABLE OF CONTENTS. CHAPTER XXXI. PLUMS. Propagation—Grafting and Budding—Cultivation—Varie- ties, . . . . . . . . . . . CHAPTER XXXII. THE QUINCE. Propagation—Pruning—Varieties, ose . . . CHAPTER XXXIII. THE RASPBERRY. Propagation—Planting for Market—Propagating by Seed— Rules for Culture—Varieties, . ; : . . z CHAPTER XXXIV. THE STRAWBERRY. Requisites for Cultivation—Soil—Transplanting—Cultiva- tion — Runners — Early Strawberries — Setting Out- Plants—Selection of Varieties—Staminate and Pistil- late Sorts—Varieties, F . ‘ . : . a CHAPTER XXXV. WILD AND UNCLASSIFIED FRUITS. Buffalo Berry—Eleagnus Longipes—Huckleberries—June Berry—Medlars — Paw-paw — Strawberry-Raspberry— Japanese Wineberry, . . . . . . . PART III. Sub-Tropical Fruits, CHAPTER XXXVI. CITRUS FRUITS. The Orange : Evolution—Propagation—Budding and Graft- ing—Transplanting—Cuttings and Layers—Soil—Fer- tilizers—Distance of Planting—Cultivation—Pruning— Frost—Insects—Diseases—Selection of Varieties—Va- tieties. Zhe Lemon: Cultivation—Varieties—Market- PAGES 545-579 580-584 585-595 596-609 610-618 ~ TABLE OF CONTENTS. ing the Orange and Lemon. Zhe ‘Citron : Cultivation —Varieties. The Shaddock: Description—Varieties. The Lime: Description—Propagation—Varieties, . CHAPTER XXXVIL THE BANANA, Cultivation and Propagation, . Soe a ee we CHAPTER XXXVIII. THE DATE, Cultivation, . a 4 . - - * ‘ < CHAPTER XXXIX. THE FIG. Description—Propagation—Cultivation—Varisties, , CHAPTER XL. THE GUAVA, Description—Propagation, . < e . . CHAPTER XLI. THE LOQUAT. Description—Propagation, % “ ° ° . e CHAPTER XLII. THE PERSIMMON. Cultivation—Japanese Improvements—Insect Enemies— Varieties, . < . : 7 ‘ 7 7 7 . CHAPTER XLIIL THE PINEAPPLE, Description—Cultivation—Propagation — Diseases—Varie- ties, . e . . . : 5 s . . CHAPTER XLIV. -THE POMEGRANATE, Sor Description—Propagation—Varieties, . . ‘ : DescrIPTIVE List AND INDEX OF FRUITS, . - é GLOSSARY, ° S . O . ° * ° 4 GENERAL INDEX, % 3 . . ° ° ° Ff xvii PAGES 621-652 653-654 655-657 658-664 665-666 667-668 669-677 678-685 686-687 689-808 809-814 815-823 THE AMERICAN FRUIT CULTURIST. CHAPTER I. LEADING PRINCIPLES OF THE GROWTH OF TREES. Tue formation of a large tree from a minute. seed is one of the most interesting and wonderful occurrences in nature. It is important that the fruit culturist should so understand the process as to know what will hasten it on one hand or retard it on the other. By understanding these principles, the neces- sary rules will be greatly simplified, and the directions ren- dered more clear and obvious. GERMINATION. The first movement of the seed towards forming a new plant is termed germination. After the plant is formed, and its growth is carried on through the agency of its leaves, the process is termed vegetation ; the latter immediately following the former. To produce germination seeds require heat, moisture, and air, but not light. It will be observed that these three requi- sites are present when seeds are slightly buried in moist, warm, mellow earth. Heat, although essential to all seeds, varies in the degree required by different species. The chick- weed, for instance, will vegetate nearly down to the freezing- point; while tropical or hot-house plants often need a blood heat. Nearly every person has seen proofs of the necessity of moisture for the germination of seeds—indicated by the prac- tice of watering newly-sown beds. The florist is aware that I 2 PRINCIPLES OF THE GROWTH OF TREES. minute seed, which cannot be planted deep, as the portulacca, must be kept moist by a thin covering or shading. It is often requisite to bury seeds to a considerable depth, in order to secure a proper degree of moisture to start them. On the other hand, they will sprout on the surface unburied, if kept constantly showered. The third requisite, air, is an important one. Seeds may be kept dormant a long time by deep burying. Nurserymen have often retained the vitality of peach-stones fora year or two, by burying them a foot or more in compact earth. Other seed might doubtless be kept fora time in the same way. Planting too deep is often fatal to the success of acrop. The seeds of noxious weeds remain many years buried beneath the soil, until cultivation brings them up, mixes them with the soft mellow surface, accessible to air, when they spring up in profusion over the ground. As a general rule, seeds germinate and grow most readily when buried to a depth of from three to five times their diameter, in soils of ordinary moisture. In order to produce germination, moisture must find ready access to the interior of the seed. It is often excluded, if the. coats have been allowed to become too dry. The thick cover- ings of the chestnut, horse-chestnut, and many seeds of sim- ilar character, if left a few days exposed to the air, become so hard as to prevent it. To secure success, they must be kept moist by imbedding them in moist sand, leaf-mould, or moss, from the moment they separate from the tree until planted in the earth. Apple seeds and some others, which have been allowed to become too dry, may frequently be started by scalding and then exposing them to the action of: the frost; and by repeating the process several times, there is greater certainty of germinating. As the scalding and cool- ing must be quickly done, portions not larger than two or three pounds should be taken atatime. The object in crack- ing peach and plum-stones before planting, is to admit air and moisture—a process which is also hastened by subjecting them to freezing and thawing. The Structure of the Plant or Tree.—A\\ plants, in the first place, are manufactured or built up of innumerable little cells, sacs, or cavities. These are usually not over a five- PRINCIPLES OF THE GROWTH OF TREES. 3 hundredth part of an inch in diameter, and in many plants they are still smaller. Fig. 1 exhibits a section of the wood of the maple cut across—presenting many thousands of these little vessels, only visible under a good microscope. The branch of an apple-tree, an inch in diameter, cut across, shows about one million. This cellular structure exists throughout the roots, stems, shoots, leaves, flowers, and fruit. The cells of plants usually vary from 1-300th to 1-500th of an inch in diameter, and it is obvious that during vigorous growth the plant forms them with great rapidity. Ashoot of Fic. 1.—Cross Section of Tree Trunk. asparagus increases the length of one cell every ten seconds; and as its diameter embraces many thousands, from fifty to a hunred million are formed every day. The building up of the plant of these cells has been compared to the erection of a house by the successive addition of bricks; but if as many bricks were daily added to a structure, they would be enough to make a building daily larger than the great pyramid of Egypt, or the Coliseum at Rome. Yet every one of these cells is as perfect and finished as the finest work of art. THE Root. The root consists of several parts (Fig. 2). The mazn root, called also the Zap root, is the large central portion, extend- ing downward. In many plants or trees, however, it is 4 PRINCIPLES OF THE GROWTH OF TREES. divided as growth advances, until lost in /atera/s or side branches. The fibres or rootlets ate the small thread-like roots proceeding from the laterals; and lastly, the smallest of all, the new fibres are furnished with root-hairs, scarcely visi- - ble without a microscope. The whole surface of roots continue to absorb moisture from the soil so long as they are fresh and new; and the newer por- tions, near the tips, absorb most freely. Old roots, covered with a hard or hor- ny bark, imbibe almost none. The root-hairs convey mois- ture into the fibres with rapidity. Young trees, when dug up for transplanting, have most of the fibres and root-hairs torn from them, and they would suffer serious injury or die, but for the power which they possess of rapidly reproducing them under favorable influences. The collar is the point of union between the root and the stem, but its place may be easily changed in many young plants by banking up the stem, which will emit new roots above. Or, a branch may be buried, as in layering grape- vines, honeysuckles, gooseberries, and many other woody plants. Small portions of roots attached to a graft will often produce a new plant; this is especially the case with the grape and rose, which are extensively propagated in this way; and also in some degree with the apple, of which, however, when thus root-grafted, larger portions should be employed of the roots of one-year, or at most two-year, seedlings. Fig. 2.—Root System of Two-year-old Apple. PRINCIPLES OF THE GROWTH OF TREES. § THE STEM AND BRANCHES, As roots are annual, biennial, or perennial, as they continue living one, two, or more seasons ; so the stem is herbaceous or woody, as it grows only one year or more—in the latter in- stance hardening into wood. Woody plants, when small, are _ called shrubs, as the rose, gooseberry, and currant. When large, they are trees, as the apple, pine, and oak. juicy, very sweet and rich. Early. Free from rot and mildew. The berries hang well tothe stems. Anexcellent grape for the table or early market. Green Golden, Bunch medium, long stem, compact, regular; berry large, round, greenish-white, very juicy, acid. A hand- some grape. Poor shipper. Hayes. Bunch medium, cylindrical, shouldered; berry below me- dium size, round, yellowish-white; pulp rich, juicy, vinous. Early. Massachusetts. : Lady Washington. Bunch quite large, shouldered ; berry medium, round, pale greenish-yellow, often tinged with pink, quality medium. Season rather late. A cross of Concord and Allen’s Hybrid, and one-fourth exotic. Variable. Newburg, N. Y. THE GRAPE, 427 Lydia. Bunches above medium ; berries large, oval, greenish white, with a tinge of rose in the sun; sweet, excellent. Ripens with the Delaware. C. Carpenter, Kelly’s Island, O. Martha, Bunches medium, rather loose, shouldered; berries large, round, pale yellow; slightly pulpy, sweet, juicy, a little foxy. ye a hardy, healthy, and strong grower. A seedling of Con- cord. Mary. Bunches quite large, loose; berries medium, round, nearly white, translucent; flesh tender, little pulp, sweet and sprightly, very good. Rather late. Kelly’s Island. Maxatawney. Bunches medium, moderately compact, not shoul- dered; berries light greenish yellow, tinged with amber; flesh tender without pulp when ripe, quality excellent. Vine hardy. Ripens rather late. The Maxatawney much resembles the Re- becca in flavor and general appearance; but while it is hardly canal to the latter in quality, it is a bettergrower. Berks County, a. Niagara.* Bunch rather large, slightly shouldered; berry nearly round, pale green becoming partly yellow, medium in quality. Medium late. Vine possessing great vigor and productiveness, A cross of Concord and Cassady. The standard white grape for market in the East. Lockport, N. Y. Pocklington.* Bunch medium, shouldered, compact; berry large, pale greenish yellow, pulpy, with good flavor when fully ripe. Season rather late. Vine hardy, healthy, productive. A showy and attractive grape. Aseedling of the Concord. Origin, Sandy Hill, N. Y. Prentiss. Bunch medium, sometimes shouldered, compact; berry medium, roundish oval, greenish white becoming tinged with pale yellow; sweet, and very good in quality. Slow grower.” Season medium. A seedling of the Isabella. Steuben County, N. Y. Rebecca.* Bunches nearly cylindric, compact, heavy, often shoul- dered: berries, medium, oval; color light green in the shade, golden in the sun, with a light bloom, somewhat translucent ; flesh juicy, sweet, delicious. Ripens nearly with Concord, and keeps along time. When fully ripe, one of the finest flavored of all grapes. Moderate grower, but does well when grafted on strong growing sorts. For home use only. Foliage tender. Hudson, N. Y. Scuppernong. (Fox Grape or Bullet Grape of the South, American Muscadine.) This is a distinct Southern species, the Vitis vulpina. Bunches very small, loose; berries round, large; skin thick; pulpy, juicy, sweet, strongly musky. The ‘‘White” is light green, the “Black” dark red; the color of the tendrils corre- sponding in each variety. Leaves quite small, glossy, on both sides. ‘Tender at the North. Valuable for the South, North Carolina. Taylor’s Bullet. Bunches medium, loose, with many imperfect berries; berries rather small, greenish-white, of moderate qual- ity. A-strong grower. Kentucky. CHAPTER XXVI. THE MULBERRY Has generally been planted as an ornamental tree, but with exception of Teas’ drooping mulberry the varieties are gener- ally too irregular and spreading in growth to compete with other trees not possessing their fruit-bearing advantages. To many the flavor of the mulberry is not attractive, but to others its rich sub-acid sweetness and the long continuance of its season commend it to favor. Probably no fruit has been so neglected as the mulberry. The Chinese have cultivated the tree from time immemorial as food for the silkworm, and the craze which spread over this country seventy years ago in the same direction is a mat- ter of history. The berries are of varying size and color, largest on old trees. The varieties worthy of cultivation are not numerous, and are mostly not hardy in the North. The practice of substitu- tion is so common among nurserymen that it is not easy to obtain trees true to name. It will grow in any well-drained soil, but appears to prefer one which is rather light and gravelly. At full size the trees are twenty to thirty feet high, with round open heads; the berries as they mature drop off and may be gathered from the ground. A slight jarring will shake the ripe ones off, and this is the best mode of gathering them. The most complete monograph on the fruit-bearing mul- berry is that of L. H. Bailey, Cornell Experiment Station of New York. He classifies those grown in America thus: 1, The White Mulberry group.—Morus alba. 1. (@) Russian mulberry.—Var. Zatarica. 1. (6) Nervosa mulberry.—Var. venosa, 428 THE MULBERRY. 429 . The Multicaulis group.—Morus latifolia. . The Japanese group.—Morus Japonica. . The Black Mulberry group.—Morus nigra. . The Red or Native Mulberry group.—Morus rubra. 5. (2) Lampasas mulberry.—Var. tomentosa. He says: “ Mulberries can be propagated by cuttings of the ripe wood or of roots. Cuttings start best under glass. Some nurserymen propagate by short cuttings indoors, starting them in February or March. The cheap Russian mulberry stocks, from the West, have supplanted cutting-propagation very largely. Thenamed sorts are grafted upon these Russian roots in winter, with fair success, in the same manner in which apple-trees are root-grafted, or they are sometimes crown- grafted, the stocks for this purpose being grown in pots or boxes. Ordinary fall budding in the field is not successful with mulberries, but spring budding gives good results. Spring budding has been employed and recommended cer- tainly for thirty years, but it does not yet appear to be a com- mon practice. S. D. Willard, Geneva, N. Y., who grows quantities of mulberries, has several times shown me his stock, which is propagated by spring scion-budding. This is per- formed just before the foliage is out, or as soon as the bark slips freely. Fig. 74 explains the operation. The incision in the stock is the same as for the ordinary fall budding. The scion carries one o#two buds, and is cut upon one side only. This prepared side is inserted next the wood in the stock, and is held in place by string, as for fall budding.” ub wb VARIETIES, wning.* (Downing’s Everbearing.) Large, black, sub-acid, seh Bod. Prolif. but not entirely hardy in Northern States. A valuable sort, not readily obtained, as New American is com- monly substituted for it. The leaf of the latter is smaller and not so pointed. Fig. 568. New York. Hicks. (Hicks’ Everbearing.) Medium, very sweet; good, Tree vigorous and a profuse bearer. Season extends over three or four mouths. Kentucky. Fig. 569. Johnson. Very large, black, two inches by three-fourths of an inch, sub-acid. Tree strong, irregular, poor bearer, Ohio, Being superseded by other varieties. 430 THE MULBERRY. New American.* Large, from one to two inches long, glossy. Tree strong, vigorous, very productive, hardy. Fruit begins to ripen in June and continues into September. The best variety for Northern States. Fig. 570. New York. Fic. 568.—Downing Mulbezry, F's. 569,—Hicks. FIG. 570.—New American. 2 a Russian. Tree spreading, drooping, hardy; fruit produced in great abundance over a long season, purplish-black to cream white. Worthless for table use, but good to attract birds away from more desirable fruit. It is a form of Morus alba, The nursery trees are grown from seeds, and therefore they are very variable. There are some good strains for eating, and three or four of these have been given distinct names. Stubbs. Large, two inches by three-quarters, deep black, rich, sub-acid, Extremely prolific. Very valuable for the South. Georgia. Feas Weeping. Fruit small, reddish, of little value, but the tree is so very pronounced in its weeping habit that it is desirable as eu ornament for lawns. Tree dwarf, slow grower. Seedling of Rassiap, Museouri. CHAPTER XXVII. NECTARINES. THE Nectarine being nothing more than the peach with a glossy skin, the same rules for cultivation will apply equally to both (see Chapter XXIX.), with the exception that, as its smooth surface renders it eminently liable to the attack of the curculio, special attention must be given to the destruction of this insect. Not much grown in the East. The nectarine is usually inferior, and has more of the noyau flavor than the peach, and the shoots are of smoother and more compact growth. DIVISION I.—FREESTONES. Crass I, FresH PAs, v Section 1. Leaves with reniform glands. Downton.* Medium in size, roundish oval, pale green, with a deep violet-red cheek; flesh pale green, slightly red at the stone, melting, rich, excellent. Ripensearly. Flowerssmall. English. Early Violet.* (Violet Hative, Aromatic, New Scarlet, Large Scarlet, Early Brugnon, Violet Musk, Violette Musquée.) Size medium, roundish; apex slightly narrowed; suture shallow; skin witha dark purple-red cheek and brown dots, on pale yellow- ish-green; flesh whitish, much reddened at the stone; stone roundish, moderately rough, reddish or reddish-brown; flesh melting, rich, high-flavored, and aromatic; of the finest quality. Season very early. Flowers small. Distinguished from Elruge by its redder flesh and stone, and darker skin. France. The Large Early Violet, or Violette Grosse, differs in its larger size and rather inferior flavor. Elruge.*. Medium in size, roundish oval, suture slight, distinct at apex; skin a dark red or deep violet on a greenish-yellow ground, with minute brownish dots; flesh greenish-white, slightly, some- times scarcely, stained with pale red at the stone; juicy, rich, high-flavored; stone rough, pale. Flowers small. Season about medium, or first of autumn. Thisis one of the best and most cele- brated of nectarines. England. 431 432 NECTARINES. Hardwicke. Large, roundish, approaching oval, resembling EI- ruge; skin with a violet-red cheek on pale green; flesh greenish white, slightly reddened at the stone, juicy, rich, high-flavored. Flowers small. Season medium or end of summer. English. A favorite in Southern California. New White.* Rather large, nearly round; skin white, often a slight tinge of red; flesh white, tender, juicy, rich, vinous; stone small. Flowers large. Season medium, or first of autumn. English. The Old Waite resembles the preceding, but is less hardy and productive. Telliers. Rather large, roundish oblong; apex slightly narrowed ; base broad, pale green, with a marbled ‘purple-red cheek ; flesh pale red at the stone, juicy, sweet, good. Flowerssmall. Rather early, or end of summer. Crass II, FiesH DEEer YELLow. Section 1. Leaves serrate, without glands, Hunt Tawny. Nearly medium size, roundish ovate, narrowed and pointed at apex, one side slightly enlarged; skin a dark red cheek on pale orange, with numerous russet specks; flesh deep orange, rich, juicy, good. English. Flowers small. Valuable for its early maturity, ripening quite early, or three weeks before the close of summer. Often mildews badly. Section Ll, Leaves with reniform glands. Boston.* (Perkins, Lewis.) Large, handsome, roundish-oval ; bright yellow, with a deep red cheek; flesh yellow to the stone, with a good, pleasant flavor. Flowers small. Season medium, or about the first of autumn. A native of Boston. Pitmaston. Large, roundish ovate, base broad, apex narrow and pointed ; surface with a dark reddish cheek, slightly streaked at the margin, on rich orange; flesh deep yellow, red at the stone; ert rich, fine. Flowers small. Stone rather small. Rather early. DIVISION II.—CLINGSTONES. Crass I. FLEsu PALE. Section 1. Leaves serrate, without glands. Early Newington.* (Black, Early Black, Lucombe’s Seedling.) Large, roundish ovate, one side slightly enlarged, apex pointed ; skin pale green, nearly covered with bright red and with darker marblings and dots; flesh greenish-white, deep red at the stone, juicy, with a fine, rich flavor, Flowers large. Early, England, NECTARINES. 433 Newington, (Scarlet Newington, Scarlet, Old Newington, Smith's Newington, Anderson’s.) Rather large, roundish; nearly cov- ered with red and darker marblings, on pale greenish yellow; flesh deep red at the stone, juicy, rich, vinous. Rather late. Flowers large. Best when ripened to shrivelling. Crass II. FLesH YELLow. Section 1. Leaves with renzform glands. Red Roman. (Roman, Old Roman, Brugnon Musquée.) Large, roundish, a little flattened at apex; skin greenish-yellow, with a somewhat rough, dull reddish-brown cheek, with brown russet specks; flesh firm, greenish yellow, deep red at the stone, rich, vinous, high flavored. Flowers large. Season medium or rather late. 238 CHAPTER XXVIII. NUTS. TuE introduction of mainly Japanese varieties of chestnuts and walnuts has created an interest in the growth of our native nuts, too long delayed, which will unquestionably contribute much to pleasurable and profitable cultivation of land. In this country a crop of nuts of any value has heretofore been generally considered an adventitious, an accidental wind- fall, to be prized by the lucky owner of a tree which produces fruit of unusual size and in large quantity. Few attempts have been made to propagate from such trees, and when it has been, it has usually resulted in complete failure. Nut trees have been treated as one would an apple, or peach; transplanted trees invariably died and grafted ones fared no better. Within the past few years more careful study has been made of the ditficulties which have heretofore discouraged experiments in this direction. It is not at all so easy a matter to raise any of our native nuts as it is the soft fruits. Unless nursery grown, and that properly too, they are all intolerant of removal, and grafting is too commonly a failure; besides this, they do not come into bearing, excepting in the Southern States, until of considerable age. Notwithstanding the inherent and persistent character of some of these drawbacks, the results to be obtained fully justify the necessary care and skill which will in a measure overcome them. A new and most interesting, valuable, and pecuniarily profitable industry is within reach of all who will avail them- selves of it. So new is it that practically it has no nomenclature. Here and there have appeared in the market, from year to year, 434 NUTS. 435 some enormous hickory nut, an immense chestnut, a nearly finger-long pecan, the product of some unknown tree, “ back in the country,” but save for its annual appearance and im- mediate sale at a big price, the unknown has remained unlo- cated and unnamed. Consequently the list of identified varieties is very small. It will doubtless increase with rapidity. While the extraordinary size and appearance of nuts, as in soft fruit, will always have a favorable influence in their sale, it should not be overlooked that it is often the case that small nuts may have proportionately larger meats and be of sweeter and higher flavor than larger ones. Each variety should be judged upon its individual merit. Wherever there is a tree which produces nuts which pos- sess apparent superiority over others, the owner should send specimens, with the fullest description of the tree, its probable age, location, and peculiarities to the Agricultural Experiment Station of his State (see p. 272), and thus aid in the develop- ment of this new industry. PROPAGATION. It is generally conceded that the surest way to grow nut trees is to plant the nuts. As with all other trees, this is not, after all, the slowest way to obtain good, healthy, long-lived trees. The height that even the slow-growing hickory will reach at two years, if properly managed, will astonish most persons, The vitality and germinating power of nuts is greatly im- paired by loss of moisture, so that but a small proportion will sprout if kept out of ground and not planted until the follow- ing spring. Gather them as soon as they fallin the autumn, spread them upon the ground, cover with three or four inches of sand, and upon that as much nice loam. Under this cover- ing, exposed to the weather, a large percentage will keep in good condition through the winter. As soon as the ground can be worked take them out and plant in rows, about six inches apart. The following spring dig them up, cut off about one-half-of the tap-root and plant again. The next year follow the same course, and the third year plant out where 436 NUTS. they are to remain. The length of the tap-root of a one- or two-year-old hickory or pecan is something wonderful, and readily accounts for the difficulty of successfully transplanting them, either from the fields or nursery. It is commonly two or three times as long as the shoot above ground, and as re- ceived from nurserymen it is more often as bare of fine roots asaparsnip. Itis little wonder then that sometimes it stands dormant and seemingly dead through the whole of the first season, to start slowly into growth the second summer after transplanting. Rich soil, good cultivation, with shortening of the tap-root as above directed, should give a good growth of fibrous roots while in the nursery rows, and conduce to success- ful subsequent transplanting. This method will usually produce strong, vigorous young trees. The drawback to this method is that nut trees do not come absolutely true from seed; at the same time a good stock is likely to reproduce most of its good qualities. Mr. E. H. Van Deman, late U. S. Pomologist, says: “ The variation of seedlings is so great that, with nuts as well as other fruits, the only sure method of reproducing a variety is by budding or grafting.” This is a more difficult operation with nut-bearing trees than with most others. However, it can be done, and with each year we are learning better how to do it. At present the best-known method is to work upon one- or two-year-old seedlings, either in nursery rows or where seeds have been planted in the orchard. They should be cut some two or more inches below the surface of the ground, or just above where the roots begin to swell, and a scion inserted not less than five or six inches long and having a terminal bud if possible. The “tongue” graft is the best for small stocks. No wax is needed for this underground grafting, but some bandage should be used to hold the parts firmly in place. Cotton strips dipped in hot grafting-wax and then dried are very good. A ball of wet clay may be pressed about the wound and the earth packed to near the top of the scion to stop evaporation. A very important point, and one that must not be overlooked, is that the scions should be cut early, before any signs of starting, and put in some cool, damp place until after the stocks have begun to grow. In the sawdust of an NUTS. 437 ice-house is a safe place, or buried in earth where the sun will not warm it early; otherwise they are apt to start too early. Prong Grafting is recommended by B. M. De Long, in the excellent monograph on nut culture, recently issued by the U.S. Department of Agriculture,* as follows: “In this method the prongs or extremities of the branches are used. Fig. @ represents the scion or prong used, and the a Fic. 571.—Prong Grafting. method of cutting it from the branch. The prong is cut as illustrated, and the wood on the prong (graft) is partly re- moved, being gouged out with the point of the budding-knife. This is done to allow the inner bark of the bud to unite with the inner bark of the stock, which union would be prevented if the wood should be allowed to remain in the bud. After the wood on the bud has been partly removed, as shown in Fig. 3°, the stock is cut off with a sharp saw, smoothed over with a knife, and the graft inserted as shown in Fig. c, and tied tight; no less than eighteen-ply twine should be used. The cuts are waxed over with grafting-wax. After the grafts have started they should be examined and if the twine is found to begin to cut into the stocks it is untied and tied on again; this will prevent further injury. The object of allow- ing the twine to remain a longer time is to prevent the cut * “Nut Culture in the United States, Embracing Native and Introduced Species.” Report by S. B. Heiges, Pomologist. Large octavo, pp. 141, 16 plates. U. S. Department of Agriculture, Division of Pomology, Washington, Government Printing Office. 438 NUTS. bark from warping open by the action of the atmosphere, thus causing the graft to die.” Cleft Sap Grafting.—As this differs somewhat from cleft grafting as described on page 33, and is claimed by Felix Gil- let, of California, to succeed with walnuts, his method is thus described: “If done early in the spring when the sap is com- mencing to flow, it can be used on limbs as large as three and Fic. 572.—Cleft Sap Grafting. ahalf inches in diameter. The stock is sawed off and smoothed as for ordinary cleft grafting. Instead of making a single cleft through the centre, two are made, one across the stub at each side of the centre (Fig. de, de) the cleft thus being in sapwood, instead of through the heartwood and pith. The scion is prepared as for ordinary cleft grafting, except that the sloping cuts are so made that but one scarf exposes the pith (Figs. 7’, 7’, 7*). After the insertion of the scions the cut surfaces left exposed are thoroughly waxed, and the stock is well bound with cotton cloth to prevent it from opening and drying out.” Hickories and walnuts can be budded by the annular pro- cess (page 45), working upon one- or two-year-old seedlings, and probably with much less percentage of loss than by any NUTS. 439 kind of grafting. Chestnuts may be grafted, however, in favorable seasons with a loss of not over twenty-five to fifty per cent, by the “cleft” process (pages 33 and 438). Two or three year old seedlings, or young sprouts, are most favora- ble subjects; put the graft in high up, so that the native stock shall form the trunk of the tree. As soon as specific varieties are demanded nurserymen will have recourse to all these methods. Native walnuts, pecans, and hickories do not bear much be- fore they are fifteen or twenty years old. Chestnuts usually bear at about ten or twelve years; foreign varieties bear earlier, as do all budded and grafted trees, but then they are always shorter-lived. In the Southern States most nut trees will produce crops in five or six years. CHESTNUTS. NATIVE VARIETIES. THE American Sweet Chestnut is the only one really entitled to be called sweet; it is much superior in flavor to both the European and Japanese kinds, though as yet it cannot approach Fic. 573.—Murrell. Fic. 574.—Native Chestnut, either in size. Nevertheless, in only the few years it has be- gun to attract attention some wonderfully large nuts have been discovered. Chestnuts are so much easier to propagate than other nut trees, come into bearing so much earlier, and command such highly remunerative prices that their cultiva- tion is not likely to be neglected much longer. The tree is indigenous all over the eastern United States, growing lux- uriantly on rocky, gravelly hillsides. It does not do well on 440 NUTS. limestone, or clayey soil, nor will it flourish in wet, boggy land. The young seedlings are characterized by their long tap-root, and therefore unless the nuts are planted where the trees are to grow they must be treated as described on page 435. When chestnut groves are cut for the timber, sprouts or scions spring up with rank growth from the stumps. A fruit. \ » Pes ai FIG. 575.—Wild (abundant yield). Fic. 576—Wild Chestnut. ing orchard may be had earlier than from seedlings by cutting away the sprouts sufficiently to give ample room to those which are left to form good bushy heads, and budding or grafting those left. However, owing to the difficulties attend- ing either of these operations, according to the Pennsylvania State College Agricultural Experiment Station but seventy- five per cent can be expected to be successful. It is better to graft all the strongest shoots and thin out, after it is found which have succeeded in making perfect unions and are grow- ing vigorously. STORING chestnuts either for market purposes or for home use requires attention as soon as the cropis gathered. Put them in any suitable tub and pour boiling water over them until the nuts are covered. Stir them with a stick to insure thorough scalding. The wormy ones will float and may be gathered off the surface. Allow the others to remain fifteen or twenty minutes, after which spread them out until perfectly dry. They may then be stored in bags or barrels until wanted, and will be found to keep much better than if not subjected to the scalding process. The meat will be less horny and hard. NUTS. 441 In the chapter on chestnuts in the monograph on nut culture of the U. S. Department of Agriculture, some seventeen va- tieties are named, but as it is improbable that many of these are in the hands of dealers—being as yet only local—it is hardly worth reproducing them here. Those who desire to obtain trees of native chestnuts must usually themselves search out those of exceptional merit. FOREIGN VARIETIES. French, Italian and Spanish chestnuts have long been im- ported in moderate quantities and sold at high prices in the FIG. 577.—Tamba-guri (reduced one-half), fruit stores. Abroad they are highly prized as an article of food and are largely consumed by all classes. They lack the sweetness of the American chestnut and the meat is enveloped in a tough and sometimes bitter skin. In some varieties this skin is readily removed, while in others it follows the convo 442 NUTS. lutions of the nut deep into its centre. The French, Spanish, and Italian chestnuts are of the same stock. ‘The trees are strong growers, introduced originally into Europe from Asia Minor. The nuts vary considerably in size and in quality. They are usually large, oblate conical in shape, the scar small compared with that of the Japanese varieties, in which latter it sometimes covers nearly half the shell. These nuts are often not worth growing in the United States, the greater promise of the newly introduced Japanese varieties of chest- nut (Guri) being much more attractive, although they have not as yet proved so hardy as their European congeners. The wild chestnuts of Japan annually produce large crops of nuts about an inch in diameter—the variety known as Tama- guri (Mountain Chestnut) being highly esteemed by the Japanese. The tree is some thirty feet high. The culti- vated sorts are of many varieties, the largest of all being the Tamba-guri (Fig. 577). These trees grow thirty to sixty feet high. All of these foreign chestnuts compensate in a measure for their inferior flavor to our native sorts, by their greater size and the earlier bearing of the trees. They are furthermore very prolific. Grafting these great nuts upon American stocks will prob- ably add to their hardiness and vigor. VARIETIES, Advance. Large, smooth, dark. Tree vigorous, productive, bears early. Ripens last of September. Japan. Alpha.* Large. Tree vigorous, regular, and prolific bearer. Ear- liest toripen. Japanese. Originated in New Jersey. Bartram Late. Medium, bright color, three to a burr. Ripens middle of October. European. Originated in Pennsylvania. Black. Large, dark color, productive. Ripens last of September. Japan. Originated in New Jersey. Dager. Large. A seedling of Ridgeley. European. Origin Delaware. Early Reliance. Medium, smooth, bright. Tree dwarf, spread- ing, bearsearly. Ripens last of September. Japan. NUTS. 443 Eureka, Large, quality above average. Tree rapid grower, spreading habit. Not hardy North. European. A se ees FIG. 578.—Japan Giant. FIG. 579.—Numbo, Felton. Large, sweet, good flavor. Japanese. Above average in quality. Origin, Delaware. Hannum. Large, bright, regular and productive. Ripens early. European. Kerr.* Dark, three to a burr. Tree enormously productive. Japanese. New Jersey. FIG. 580.—Paragon, FIG. 581.—Ridgeley. Killen.* Very large, handsome, superior quality. Japanese. Dela- ware. Mammoth Very large. A seedling of Giant. Japan. Numbo. Medium, smooth, bright. Tree vigorous, hardy, regu- larly productive; good. Does not bear early. Fig. 579. Euro pean. Origin, Penusylvania. 444 NUTS. Paragon.* Large, sweet, good flavor. Tree bears young and abundantly. Fig. 580. European. Origin, Pennsylvania. Parry. (Parry’s JapanGiant.) Very large, smooth, dark-colored ; one or two nuts only ina burr. ‘Tree vigorous, upright grower. Fig. 578. Japan. Parry Superb. Large, bright, smooth. Tree strong grower and enormously productive. Japan. Ridgely.* (Dupont.) Medium, sweet flavor, excellent. Tree hardy. Fig. 581. European. Origin, Delaware. Success. Large, handsome nut of good quality. Tree vigorous and productive, Japanese. Origin, New Jersey. THE CHINQUAPIN Is really a dwarf chestnut, which grows wild in various localities on the eastern seaboard from Pennsylvania to the Gulf. Usually a small spreading bush four to ten feet high, varieties are some- times found which form trees from thirty to sixty feet in height. The nuts of the Eastern States are ovoid conical, dark mahogany color, very handsome, and the meat is sweet and good. The chinquapin of the Pacific coast nearly Fic. 582.—Eastern Tesembles in appearance a small chest- Chinguepin. nut. The bushes will thrive and appear entirely hardy as far north as New York. HAZELNUTS. The cultivation of this nut is almost wholly neglected in this country, and while the native bushes abound, the crop and the FIGs, 583 and 584.—Native Forms of Fic. 585.—‘Istrian ” (an Hazelnuts. imported nut), nuts are usually so small that they rarely appear in market. The imported filbert has complete possession, and until some NUTS. 445 method of overcoming the difficulty of its culture in the United States is discovered, we are likely to be dependent upon foreign growths for supplies of this nut. The bushes are easy of cultivation and will often apparently flourish, but they fail to bear fruit and the bushes are liable to a disease which eventually kills them. The late Mr. N. S. Fuller had probably more experience in growing filberts than any other man in America, and his recent book on Nut Cul- ture gives in detail his experiments and failures. In the States west of the Rocky Mountains the hazel be- comes a tree of fifty or sixty feet, and is said to bear large crops. The following description of the propagation, etc., of the filbert is taken from “ Nut Culture in the United States:” “ Propagation.—Propagation is effected by seed, by layers, by suckers, by cuttings, and by grafting or budding. Grown from suckers, trees come earliest into bearing, and by some are claimed to make the strongest trees; but the major portion of hazel trees produced in nurseries are from cuttings, made eight or ten inches in length, from last year’s wood.. They root as readily as gooseberries. A moist, not wet, sand supplies the best ground in which to root cuttings; a deeper setting is necessary in the drier climate of the United States than in England. In a year the cuttings become well rooted, and are then trans- planted, after pruning, from the propagating-bed to the nur- sery row. The nursery culture consists of thorough and fre- quent stirring of the surface soil, and the training of each plant to tree form. The sprouts and branches are kept re- moved from about the base to a height of twelve inches (the Germans claim that a height of from three to four feet for the trunk is better); within the next six or eight inches the head is formed of not less than six branches. In the midst of these branches a barrel hoop is often placed, to which the limbs are tied for forming a shapely and open crown. The aim of the two or three years of nursery work is to grow the trees to six or eight feet in height and in form like a goblet, after which they are ready for planting. “In the Orchard.—The hazel will not thrive in stiff clay, while in dry, sandy soil it becomes stunted and pro- duces fruit of small size. Otherwise, the bush is not 446 NUTS. particular as regards soil and locality; it is always more vigorous on rich land than on poor land. A light loam with dry subsoil will give the least wood and most nuts. A strong soil produces an excessive growth of wood at the expense of the crops. Wet soil produces too much wood and too little fruit. In Kent, England, the hazel thrives best in limestone land, and reaches a height of twelve feet, and occasionally of thirty feet. The trees are set in well-drained ground, about ten feet apart each way, though sometimes they are set in hedges, when a less distance in the row is adopted. Root pruning is frequently practised to prevent the too rapid growth of food. The disposition of the hazel to make thrifty inside cane growth is kept constantly in check by summer pruning, and the outer limbs, together with the general growth of the trees, are checked by pruning back in the latter part of the winter. The thin, unfruitful twigs are removed and the fruitful limbs are shortened back nearly to the female buds. Care is taken to leave sufficient male catkins for an ample supply of pollen. The fruit spurs are near the extremities of the last year’s growth, and nuts are more abundant where air and light have ready access. In the fifth or sixth year after planting, trees should bear consid- erable fruit. Trees of this age in England are reported to produce from three to four pounds of nuts each. It isa very important orchard tree with many cultivators in Europe, and has been greatly improved by years of careful cultivation and selection, A very fruitful hazel orchard is reported in Wern- feld, Germany, occupying about two and a half acres of land and having a northwesterly slope. In that latitude the trees are said to thrive with any exposure except directly southern. They are recommended by Goeschke for clothing the steep sides of hills and mountains; also for railroad banks. He states that in Germany they are advantageously used in those portions of fruit orchards where other trees fail. “ Harvesting and Marketing.—It is a popular method in England to harvest and market finer nuts in their husks. In all cases the fruit is left on the bush or tree until fully ripe, the proper condition being readily determined by the brown color of the nut, the tint of the husk, and the readiness with which the nuts would rattle out by a slight jarring of the trees. In curing the nuts thus harvested, NUTS. 447 they are placed for a few days in lofts to sufficiently dry, after which they are packed in sound casks with a slight sprinkling of sait throughout the filling. Salt is also used in small quantities in storing the nuts that have been freed from the husks, and it is claimed for this practice that freedom from ravages of insects is secured and that the nuts come out fresher and brighter than by other methods. “ Generally, the hazel is marketed for dessert purposes alone. though a pleasant oil, resembling olive oil, is sometimes ex- Fic. 586.—Lambert Filbert. pressed from it; and in portions of Europe this nut, like the chestnut, has been used in limited quantities for making bread.” VARIETIES. The named varieties are numerous, but the grower having a half-dozen of the best can well afford to forego the planting of others. Of the ten varieties named by Robert Hogg,* the Cob and Lambert are the best known in reputation to Ameri- cans. We follow his description of the best varieties known to him: Bond Nut. Husk hairy, shorter than the nut; nut of medium size, ovate and oblong; shell thin; kernel large. This is an excellent nut and the tree is a good bearer. *“Pruit Manual,” London, 1875 448 NUTS. Cob. (Round Cob.) Husk hairy, shorter than the nut and much frizzled ; nut large, obtusely ovate; shell of alight brown color, rather thick; kernel large. A good nut for early use, but does not keep well. Fig. 587. Cosford. (Miss Young’s.) Thin shelled; husk hairy, long as the nut and deeply cut; nut large, oblong; shell of a light-brown Fic, 587-—-Downton Cob-nut, solor, very thin, so much so as to be easily broken between the finger and thumb; kernei large and well flavored. An excellent early nut, and the tree an abundant bearer. Downton Square. Husk smooth, shorter than the nut; nut large, short, four-sided: shell thick, kernel full and well flavored. Frizzled Filtert, (Frizzled nut, Cape nut.) Husk hairy, twice as long as the nut; deeply frizzled and spreading open at the mouth ; nut small, oblong, and flattened; shell thick, kernel full. Thisis arather late variety. The tree is an excellent bearer. The nuts are produced in clusters. Lambert. (Kentish Cob, Filbert Cob.) Husk nearly smooth, longer than the nut, and very slightly cut around the margin; nut large, oblong, and somewhat compressed ; shell rather thick, of a brown color; kernel full and very rich flavor. This is, per- . NUTS. 449 haps, the best of all filberts. The tree is a most abundant bearer. Some of the nuts are upward of an inch in length, and they have, with care, been kept for four years. It is only after being kept for some time that their full richness of flavor is obtained. Mr. Hogg says this nut was first brought to the notice of the Horticul- tural Society by A. B. Lambert about the year 1812. It is improperly called Kentish Cob. The true Cobs are roundish, thick-shelled nuts. Fig. 586. Pearson. (Dwarf Prolific, Nottingham Prolific.) Husk hairy, shorter than the nut; nut medium in size, smaller than the Cob, obtusely ovate; shell rather thick: kernel full. A very excellent variety. Trees are most abundant bearers, sometimes laden with fruit when not more than 2% feet high. Purple Filbert. (Purple leaved.) This differs from the red filbert in having the leaves of a dark, blood-red color like those of the purple beech. The fruit is similar to, and quite as good as that of the Red Filbert, and is of a deep purple color. Red Filbert. (Red Hazel.) Husk hairy, longer than the nut; nut of medium size, ovate; shell thick, kernel full, covered with a red skin. White Filbert. (Wrotham Park.) Husk hairy, longer than the nut, around the apex of which it is contracted; nut medium size, ovate; shell thick; kernel full, covered with a white skin, HICKORIES. Pecans (Hicoria Pecan). It is commonly supposed that the pecan is hardy only in the Southern States, and few attempts have been made to grow it in the North. It flourishes best in Texas, the Gulf States, and Mexico. Probably the greatest quantity sent to market comes from Texas or Louisiana, where the tree grows to sixty or seventy feet high in the rich alluvial bottom-lands and annually produces large crops of nuts, which find a ready market at very remunerative prices. The thinness of the shell, its bright glossy surface, often artificially polished for market, but above all the full, tender, rich kernel, combine to make this member of the hickory family the popular nut-tree after the chestnut grown in America. West of the Alleghanies the pecan has been found growing wild and yielding good nuts as far north as Southern Iowa. Forty miles north of New York there are some very large old trees, which are evidentiy: hardy enough, but they have never been known to produce nuts. 29 450 NUTS. The tree as grown in the South much resembles the com- mon hickory, grows to about thirty feet high in fifteen years, and bears at ten or twelve years of age. Pecans are usually propagated from seed, but the results are so unreliable that grafting or budding must take place as the only certain way of obtaining valuable sorts. The remarks made in the introduction to this chapter con- cerning the difficulties of transplanting nut-trees apply with Fics. 588 and 589.—Common Forms of Pecan. intensified force to the pecan, whose tap-root is, in one and two year seedlings, three times as long as the shoot above ground. They must be treated as suggested for other nut- seedlings—the ground must be rich and deeply cultivated. If raised from seed, plant the nuts in drills three or four feet apart, and twelve or fifteen inches apart in the drills. Fic, 590.—Centennial, In the early spring following, the young trees should be about two feet high; take them up carefully, to preserve all the fibrous roots possible, cut off about one-half the tap-root, and reset immediately. Two years after, again take up and plant permanently, or, preferably, make the permanent planting at the end of the second year. Six or seven years subsequently, the trees should begin to bear, and as it is a rapid grower it is said that at fifteen years of age it will produce from two and a half to three bushels of nuts, Grafted or budded trees al- NUTS. 451 ways produce fruit earlier. For directions concerning graft- ing, see general directions elsewhere in this book. There has been too little attention given to the commercial growing of pecan trees to enable one to procure any definite sorts from nurserymen. The varietié$ here enumerated have generally been named by their discoverers or propagators, Fic. 59r.—Frotscher. FIG. 592.—Idlewild. and are mostly taken from their reports to the United States Pomologist. Correspondence with these parties is suggested to those who wish to obtain the choicest kinds thus far known. VARIETIES OF PECANS, Biloxi. (Mrs. W. R. Stuart, Ocean Springs, Miss.) Medium size, cylindrical, pointed at each end; surface quite regular, light brown; shell thin; cracking qualities medium; kernel plump, with yellow- FIG. 593.—Jewett. ish-brown surface; free from astringency, of good quality, and keeps well without becoming rancid. Introduced several years ago by the late W. R. Stuart as Mexican Paper-Shell, but the name has since been changed to Biloxi. 4k2 NUTS. Centennial. A very large oblong nut; thickness of shell medium; partition walls rather thick; kernel plump, oily, good. Richard Frotscher, New Orleans, La. Fig. 590. Columbian.* (Mrs. W. R. Stuart, Ocean Springs, Miss.) Large, cy- lindrical, somewhat compressed at the middle, rounding at the base; pointed and ‘somewhat four-sided at the crown; shell rather FIG. 594.—Jumbo. heavy; cracking qualities medium; quality good. In size and form this nut closely resembles Mammoth, which was introduced in 18g0 by Richard Frotscher, of New Orleans, La. Faust. A long slender nut, good. D. D. Faust, Bamburg, S. C. Frotscher.* Large; very thin shell; kernel oily, good. Richard Frotscher, New Orleans, La. Fig. 591. FIG. 595.—McCallister. Gonzales. (I. V. Munson, Denison, Tex.) Above medium size, with firm, clean shell; quality excellent. Originated in Gonzales County, Tex. Idlewild. Medium size, thick shell, kernel good. Louis Biediger, Idlewild, Tex. Fig. sg2. Jewett. Very large, irregular oblong, compressed near centre; shell rather thick; corky inner growth large; kernel oily, good. The late W. R. Stuart, Ocean Springs, Miss. Fig. 593. Jumbo. Large, ovoid; thin shell, much corky partition ; quality very good. F. M. Ramsay, Bluffton, Tex. Fig. 594. NUTS. 453 McCallister. (Floyd.) The largest ter. : pecan known, supposed to be a hybrid of shellbark ; base broad, rounded; apex oad blunt, angular; flavor very like a shellbark; not very valuable except for possibilities of improvement. O. L. McCallister, Mt. Vernon, Ind. Fig. 595. Fic. 596.—Risien. FIG, s97.—Stuart, Pearl. Medium size, thin shell, sweet kernel; no corky growth in- side. A choice nut for family use, but said to be too small for market. E. E. Risien, San Saba, Tex. Ribera. Size above medium; oblong ovate; cracking qualities good; shell thin; kernel plump, light brown, free from the bitter, red, corky growth which adheres to theshell; meat yellow, tender, with rich, delicate, pleasant flavor. Fic. 598,-Van Deman. Risien. Large ovate; quality excellent. E. E. Risien, San Saba, Tex. Fig. 596. San Saba. Medium, cylindrical; kernel plump, light yellow, sweet andrich. E. E. Risien, San Saba, Tex. Stuart.* Large, roundish, ovoid; thin shell; considerable corky growth in partitions ; kernel plump; quality good. Late W. R. Stuart, Ocean Springs, Miss. Fig. 597. Van Deman.* Large, oblong; thin shell; considerable corky growth; kernel not so plump as Stuart; flavor excellent. Mrs. W. R. Stuart, Mississippi. Fig. 598. 454 NUTS. Shellbark Hickories. Of the several varieties of ordinarily so-called hickories found growing wild in the United States—as the shellbark (Hicoria laciniosa), shagbark (Hicoria ovata), mocker-nut (fico- ria alba), pignut (Hicoria glabra) bitter-nut (Aicoria minima) water hickory (Aicoria aquatica), and nutmeg-hickory (Aico- ria myristiceformis)—the first only has qualities which com- mend themselves for cultivation. As this work is intended Fig. 599.—Typical Thin-shell Shellbarx, FIG. 600,—Oval. to be strictly practical, only the shellbark hickory will there- fore be treated of. ; Perhaps but one variety of this nut has been subjected to cultivation and offered for sale (Hale’s Paper-Shell). All others are the product of wild trees. And yet the differences in the sizes of the nuts, the thickness of the shell, the quali- ties of the kernels, the cracking peculiarities, and the freeness with which the meats may be extracted are very marked. While size undoubtedly has a large influence in the selling of nuts, it is well known to all who have had any intelligent experience that comparatively small nuts have frequentiy disproportionately large and extremely high-flavored kernels. The slow growth of the shellbark has and will have a de« terrent effect upon its cultivation, and while a wild two-year- old will often be found four to five feet high, a transe NUTS, 455 planted tree three or four years old seems to make almost no growth for a year or two. The late A. S. Fuller says he never knew an instance of successful budding of the hickory, while others claim that ring budding (see page 45) is moderately so. Of the methods of grafting, the cleft (see pages 33 and 435) is said to give the best results, cutting the young trees close to the ground, inserting the scion, waxing thoroughly, and covering to its top with earth. The nuts germinate easily, but, however valuable those planted, seedlings are nearly always inferior in every way to FIG. 601.—Quadrangular. FIG. 602.—Long Ovate, Compressed. the originals. For stocks, nevertheless, upon which to graft scions from wild trees which are found to produce nuts of exceptional merit, they are well worth planting. If taken up from the nursery rows annually and the tap-root shortened in for two or three years, then planted out where the tree is to remain permanently, growing for one year and then cleft- grafted, every requisite for success at present known will have been complied with. If wild trees are dug for the pur- pose of grafting, those not over two or three years old should be taken, the chances of living of older and larger ones being too uncertain to make such experiments worth the trouble and cost. The reports of the United States Pomologist give a list of a dozen or so of varieties which have been named by those who have found or own the wild trees upon which they grew. But it is so uncertain that any of these can be had by the 456 NUTS. intending purchaser, that no list of varieties would be of much value at this time. Illustrations are given of various shellbarks collected by the editor, or sent to the Department of Agriculture from different parts of the country, to show the variety in shape and appear- FIG. 603.—Roundish, Compressed. FIG. 604.—Roundish, Oblique. ance of wild nuts. Probably the number might be largely increased. Fig. 599 represents the typical form of the thin- shelled shellbark; any very wide departure from this shape, as Figs. 600 to 604 inclusive, usually indicates thicker shells and correspondingly smaller kernels. WALNUTS. The name walnut is rather indiscriminately used in this country, being perhaps most frequently applied to hickory- nuts (white walnuts, so called), and after them to the Persian or Madeira nut. Two valuable members of this family are’ indigenous to America, whose nuts are highiy appreciated and much used, the butternut (/uglans cineria) and the black wal- nut (Juglans nigra). The value of the timber of both these trees is well known, and alone should offer sufficient induce- ment for their cultivation. So great, indeed, has been the de- mand for the latter that there has seemed danger it would be- come exterminated wherever within profitable reach of a shipping-point, and the use of the former is rapidly increas- NUTS. 457 ing, with a probability of the same reckless cutting that has befallen the black walnut. While possibly it may not pay in a pecuniary way to propagate either of these trees for their nuts alone, together with the value of the timber, constantly increasing in price, it offers an opportunity to those having ‘land adapted to their growth. The Butternut is considered by many the best of all native nuts. The meat is tender, crisp, oily, and highly flavored. The thick- FIG. 605.—Typical Butternut. FIG. 606.—Typical Black Walnut. ness and sharply ridged and furrowed character of the hard shell is a drawback to its use; nevertheless, the richness of the kernel makes them well worth adding to the varieties of nuts for home use. There are no named varieties in the hands of nurserymen, who supply orders with seedlings usually from trees in their neighborhood or from nuts purchased by them. As usually the case, however, there are considerable differences in size and shape of nuts found growing wild in different sections of the country. Fig. 605 is a typical illustration. Those who wish to grow either the butternut or the walnut will do best to select the nuts which please them and raise their own seedlings. ; 458 NUTS. The Black Walnut is a large, round, hard-shell, deeply furrowed nut, with a rich, oily kernel. While much appreciated by most, its flavor is so pronounced as to make it unpleasant to others. Large quantities are used by confectioners and others, and its sale is of considerable value to those who are fortunate enough to own a number of trees. It is found growing all over the United States, making a FIG. 607.—Black Walnut (Taylor). FIG. 608. —Peanut-shaped Black Walnut. tree from forty to sixty feet high. It has a more open spread- ing head than the hickory, and is more rapid inits growth. The nuts from different trees and sections vary considerably in size and depth of the furrows. The photo-engraving is an average specimen, while the other illustrations of this nut show variations. PERSIAN WALNUT. (English Walnut, Madeira Nut.) The varieties of this nut, together with the hickories, belong to the order /uglandee, and, while the genus was first known in the Old World, the greater number of species are indig- enous to North America. In England this nut is known NUTS. 459 simply as the walnut, while in the United States it is com- monly called English walnut or Madeira-nut. The varieties which have been introduced, chiefly from France, are quite numerous. They have all been the product of selected seed- lings or careful hybridizing. Recently Eastern Asia and Japan have added to the number, and the illustrations here given show that the grower has quite a scope for his taste and fancy. The trees will endure a considerable degree of cold, but from experience over the greater part of the United States it has been noted that it does not succeed in the Middle States, nor westward to the Rocky Mountains. They are hardy near the coast line as far north as latitude 40°, and do well southward as far as Northern Georgia. It is sometimes the case that the trees flourish but produce no fruit, or the nuts contain no ker- nels. The consensus of opinion among those who have prop- agated this nut appears to be that it really succeeds as a crop- producer in comparatively few places in the United States east cf California. In England and on the Continent the trees are said to be practically free from diseases. In the United States a mi- nute worm (Azguillule), which infests the soil, particularly of the Gulf States, gets into the young roots and causes the root- knit which is such a destructive pest in these States. Propagation.—All of the walnuts may be readily raised from seed. The nuts should be kept through the winter, and planted in the early spring as directed on page 437. In good soil and under favorable conditions they will sprout and grow two to three feet high the first season. The care of the seed- lings is the same as stated in the general directions at the beginning of this chapter. Asa rule, no pruning is required by these trees; they usually begin to bear at ten to fifteen years. The Japanese varieties are said to produce nuts ata much earlier age, say five to six years, and grafted trees at three to five years. VARIETIES, So few of the different named varieties of walnuts can be had from nurserymen that the following brief descriptions and illustrations are given, chiefly as matters of interest in this con- 460 NUTS. nection. Where it is believed that any variety can pe pur- chased, an asterisk follows the name. The smallest cultivated nut is /uglans regia microcarpa (Fig. 609). The shell is thick, the kernel cor- respondingly small. The largest walnut is /u- glans regia gibbosa (Fig. 610). The shell is thick, hard, and roughly corrugated, and the kernel quite small for so large a nut; the flavoris said pie, 609.—Ju- to be good. /uglans intermedia pyriformis is glans Regia claimed to be a hybrid of the Persian walnut Mictocarpa. and the black walnut. The fruit, as the name indicates, is pear-shaped. The nut has the hard, thick shell of the black FIG. 610.—Juglans Regia Gibbosa. FIG, 611.~—Juglans Regia Barthieveana. walnut and its consequent limitation of space for the kernel, but it is said to split readily and the meat to leave the shell freely. A peculiar form of the walnut is shown in Fig. 611, Juglans regia Barthitveana, which its originator, M. Bar- thiéve, of Toulon, France, says is of exceptional merit—thin shell, splitting easily; kernels full, rich; very prolific and bearing early from seed. The following are varieties of the Persian walnut: NUTS. 461 Chalbert. Medium, oval, oily, good, productive; blooms late. Fig. 615. Franquette.* Large, oval, rich, excellent table sort. France, Fig. 619. Kaghagi. Large, handsome nut; meat fills the shell; high flavor; claimed to be the hardiest of the Persian walnuts, FIG. 612.—Juglans Cordiformis, Mayette.* Large, oblong, oily, good; nuts grow in pairs; shell hard; blooms late. Suited for frosty places. France. Fig. 620. Parisienne. Large, oblong, excellent: good table nut. Fig. 616. Preparturiens.* A famous French variety, introduced into Cali- fornia in 1871, now widely distributed. Its chief merits are early bearing and high quality. Fig. 617. St. Jean. Medium, roundish; hard shell; meat oily. Cultivated chiefly for its oil. Fig. 618. Asian and Japanese. Cordiformis.* Small, heart-shaped; thick, hard shell. Hardy and productive as far north as New York. It will be of commer- cial value, especially for confectioners’ use, as soon as it becomes FIG. 613.—Juglans Sieboldiana. FIG. 614.—Juglans Manchuria, known, on account of the ease with which the meat shells out entire, when cracked. Fig. 612. FIG. 618.—St. Jean. FIG. 619.—Franquette. Fic. 620.—Mayette, NUTS. + 463 at (Juglans Steboldiana.) Small, hard shell; sweet, rich ernel; grow in bunches of fifteen or twenty in an odd-looking husk. Tree hardy and vigorous grower; round head ; ornamental. Fig. 580. Not grown commercially to any extent. Juglans Manchuria. A large, thick, rough-shelled nut from Eastern Asia. The tree is vigorous, entirely hardy, and fairly productive. Much resembles the butternut in appearance. Fig. 614. CHAPTER XXIX, THE PEACH. THE PEACH, when in perfection the most delicious fruit of our climate, succeeds in favorable localities, from Maine to the Gulf of Mexico. In the more northern regions, the ripen- ing of the earlier varieties commences only a few weeks before the close of the summer months; in the extreme South, well- matured peaches are obtained nearly as early as cherries and strawberries at the North. The trees are more tender and of shorter duration than most fruit trees of temperate climates. In some localities they bear only two or three good crops, and then decline or perish. On favorable soils they continue for twenty or thirty years. In Western New York trees have in rare instances borne fruit for forty or fifty years. In France, according to authentic testimony, peach-trees which have been annually and freely pruned have lived to an age of one hundred years; and there is no doubt that on favorable soils, and by a regular shorten- ing-in pruning, most of our orchards would endure much longer than the ordinary period. The most extensive peach-growing regions are in New Jer- sey, Delaware, Maryland, Georgia, Southern Illinois, Michigan, California, thousands of acres being occupied with the planta- tions of single proprietors. Thenorthern portions of Ohio and Western New York, protected on the north by Lakes Erie and Ontario, and Western Michigan, afford a very favorable climate for this fruit. But throughout the country at large, the selec- tion of proper localities would doubtless afford good and regu- lar crops, even in districts where its culture is rarely attempted. The remarks on this subject in a previous chapter of this work are particularly commended to the attention of those who may attempt the peach culture in severe climates. 464 cy THE PEACH. 465 The destruction of the peach-crop is caused in very many cases by the intense cold of winter. Vernal frosts often cause serious damage, but perhaps less than commonly supposed. If the fruit-buds remain unswollen, they will endure very severe cold. But it often happens that we have a few days of mild or warm weather during winter. This is suffi- cient to swell them slightly, or to throw moisture enough into them to render them tender; and if the thermometer should FIG. 621. FIG. 622. FIG, 623. Peach Buds (Magnified Twice). then sink several degrees below zero, there is scarcely a chance for their escape. Their condition may be soon ascer- tained by making a cross-cut with a knife through the fruit- buds. If destroyed, the centre will be dark brown; if unin- jured, they will present the fresh greenish centre of sound buds. The accompanying figures represent the branches and buds of the peach magnified twice in diameter. Fig. 622 shows the two flower-buds, with the usual leaf-bud between, before they have become swollen by warm weather. Fig. 621 represents the appearance of the same after the occurrence of several warm days after midwinter. Fig. 623 exhibits the dark and dead interior of a flower-bud cut through its centre, after it has been killed by the frost. Under ordinary circumstances, the peach crop is destroyed when the thermometer sinks about 12° below zero (Fahr.); but when the buds have been much swollen, the crop has sometimes been cut off when only 5° or 6° below; while in rare instances unswollen buds under. 30 466 THE PEACH. favorable circumstances have passed uninjured through a temperature 20° below zero. PROPAGATION OF THE TREES. The peach-tree is of remarkably easy and rapid propaga- tion. In rare instances, seedling trees have borne the second year, or sixteen months from the planting of the stone. Stocks may be budded the first summer, affording trees five or six feet high the second autumn. Transplanted the second year from the bud, the trees, with good cultivation, usually come into bearing about the third year afterward. Some varieties reproduce the same from the stone with slight variation, but the only certain way to perpetuate deli- cious sorts is by budding. Grafting at the North rarely suc- ceeds; at the South it is often successful. It often happens at the North that the severe frost of winter destroys the inserted buds, which die and drop off, leaving the attached portion of bark adhering fresh and green to the stock. This disaster, which so often disappoints the hopes of the young cultivator, is to be prevented by selecting buds from the largest and thriftiest shoots. These usually possess sufficient vigor to withstand severe frosts. The triple buds on the older and more matured portions of the shoots of bearing trees generally survive when the single buds above them perish, as may be at once perceived by examining the shoots of bearing trees late in spring. When stocks are not budded till the second summer, it is very important to cut them down the previous spring, and suffer but one ascending sprout to grow, which will form a fine thrifty shoot for the reception of the bud. In raising stocks, select the seed of hardy and late varieties. The stones are not injured if kept dry in a cellar till winter. If they become water-soaked for a length of time, they are spoiled. But soaking in water for a day or two and subse- quent exposure to freezing facilitate the cracking of the stone. They may be kept through winter mixed with moist sand, and exposed to freezing and thawing, or placed in a moist cellar till near spring, then soaked in tubs or barrels, till the shells are well swollen with moisture. They are then placed in thin THE PEACH. 467 layers on the surface of the ground, and exposed for two or three weeks to the action of the frost, being protected from drying by a covering of soil, leaf-mould, or muck. About the time the frost disappears from the ground, they are taken up and cracked by hand, placing the stone on the end of a wooden block, and striking a gentle blow on the side edge with a hammer. If well frozen, cracking may be unnecessary. They are then planted one or two inches deep (a light thin soil need- ing more depth than a heavy and moist one), and if they have been previously uninjured nearly every one will grow. Care is needed that the seeds do not become dried nor mouldy be- fore planting. When it is intended for them to come up evenly, as they are to remain in the nursery row, the most certain way to avoid vacancies or failures is to sprout thém before planting. This is effected by mixing the kernels with sand and leaf- mould, and spreading them ina thin bed in the sun. When sprouted, a line or cord, permanently marked at equal dis- tances of eight inches with a touch of paint, is stretched on the ground, and a sprouted kernel carefully inserted at every mark of the line, by means of a transplanting trowel. This insures great regularity in the rows. Accidental vacancies may be filled from a seed-bed when the plants are not more than two inches high. To prevent drying, the sprouted seeds should be kept covered with a flake of wet moss or a wet cloth, until deposited in the ground; and if the weather be dry, watering the ground may be requisite. By planting the stones without cracking, a very small por- tion will grow and no regularity can be attained in the rows, unless the following mode is adopted, which, if the stones can be had fresh from the fruit before drying many days, and in large quantities, is perhaps the cheapest or attended with least labor. Mix the fresh stones with moist sand, spread them in a stratum about six inches thick over the ground, and cover them with a few inches of old straw or coarse manure to prevent drying. Remove this covering in winter, to ex- pose them freely to freezing and thawing. In spring, a large portion will be found sprouting; carefully select these and plant them immediately in drills made with the hoe, covering them by drawing on earth with the hand. One man will thus 468 THE PEACH. plant four or five thousand inaday. Ina few days a second portion will be found sprouted, which plant as before; and so on, so long as the process continues. Those which do not open (often not more than one-third of the whole), will grow another year if kept moist and exposed. If the soil is good, and the cultivator is passed between the rows as often as once a fortnight—oftener is better—the trees will be large enough to bud by the close of summer. In cases where the ground cannot be prepared early for their reception, germination may be retarded by burying the uncracked stones a foot or two beneath the surface, till wanted. The distances of the rows asunder should be about the same as for apples and other trees in the nursery, or about three and a half feet. Plum-stocks for the peach slightly lessen their luxuriance of growth, render the trees smaller, thus slightly increasing their hardiness for the extreme North by favoring an early maturity of the young wood. It is, however, important to observe that this does not add to the hardiness of the fruit-buds. Small dwarfs are produced by budding on the Mirabelle, a diminutive variety of the plum. The plum-stock is also sometimes employed to guard against the peach-borer, a rem- edy often unsuccessful, as that insect frequently attacks the peach above the place of union. On the whole, the practice of working the peach on the plum is not regarded by fruit- culturists with much favor. Unlike most other fruit trees, the peach may be transplanted in the spring next after the insertion of the bud, with scarcely a check in its growth. Sotls.—It may be observed, as a general rule, that soils affording good farm crops, and with a well-drained subsoil, are well adapted to peach-orchards. On a strong loam, the trees grow with more uniform luxuriance and live longer than on light, sandy, or gravelly soils. Even a compact clay may be made suitable for the peach by regular and thorough underdraining and mellow cultivation. On the light sands of New Jersey and Delaware orchards succeed and bear well for a time, but they do not endure so long as where the soil has a considerable admixture of heavier ingredients. THE PEACH. 469 In transplanting for an orchard, the practice of shortening- in the shoots, described in the chapter on transplanting, should be invariably attended to, as it is of the greatest importance for the safe removal of peach-trees. Trees two years from the bud were formerly recommended, but only yearlings are now bought by good growers. Twenty feet apart is the common distance for orchards; but as bet- ter crops and better fruit is obtained where the heads are kept well shortened-in, and consequently within less com- pass, a distance of twelve or fifteen feet only will be found sufficient. While the trees are small, the intermediate spaces between the rows may be cultivated with low-hoed crops; but after- ward it will be found best to keep the ground perfectly clean and mellow by ploughing and harrowing. Where soils are very shallow, top-dressing with manure in autumn and fre- quent harrowing have been found best; the roots being thus brought near the surface, deep ploughing proves injurious. But where soils are deep and fertile, ploughing may be occa- -Sionally resorted to without injury. The principle on which rotation in crops is founded dictates that two crops of peach trees, whether in the nursery or orchard, should not be grown successively on the same piece of ground; diminished growth in nearly all instances being the result. One of the best manures for the peach-tree is wood ashes, whether fresh or leached; hence all composts with this mate- rial are eminently beneficial to peach orchards. When applied alone, half a peck of fresh and half a bushel of leached ashes to each tree are suitable quantities, spread broadcast over the surface. The mode of pruning and shortening-in the peach has been already described in a previous chapter. Training the peach against walls and buildings, so essential to the successful culture of the peach in England, is rarely prac- tised in this country. It would doubtless hasten the maturity of the crop; but the warm exposure would at the same time, unless the branches were purposely protected, render the crop more liable to destruction by frost. Espalier training has been found to give excellent fruit, in consequence of the 470 THE PEACH. thorough pruning and full exposure adopted in the manage. ment of the trees. Figs. 624, 625, and 626 exhibit the fan training usually adopted in espalier and wall training, in its successive stages. The limits of this work do not admit full directions, but the following general rules may be observed as a guide and will apply to all other annual pruning of the peach: 1. The fruit being borne on the shoots of the preced- ing year, a good supply of annual bearing-shoots must be kept on all parts of the tree. 2. As the shoots, left unpruned, extend yearly in length, and become bare on the sides, it is necessary to cut them back, in order to keep up a supply of new shoots from their base. 3. Rub off or cut out all the FIG. 624. FIG. 625. FIG, 626, Fan Training of Peach-Trees. shoots which spring up from the bases of shoots thus cut back, leaving only a few strong ones at regular distances, so as to admit sun and air to the leaves, which distance may be usually about six inches. RAISING PEACHES IN POTS. Peaches are raised in pots to secure uniform crops every year in an uncertain climate, to test new sorts, to produce early bearing, and to obtain a supply of peaches where the grounds are too small for planting an orchard. Two modes are adopted—one without fire heat, the crop maturing a little earlier than in common orchards; the other, where, by the use of fire heat, the fruit is obtained two or three months earlier than in open ground. Among those who have most successfully adopted the first- named mode are Ellwanger & Barry, of Rochester. P. Barry has furnished the following statement of their manage- ment, written when the trees were three years of age and in successful bearing: THE PEACH. 471 “We have now fruiting, in wooden boxes ten by ten inches, fifty-three varieties of peaches, eleven varieties of nectarines, and seven of apricots. “Age, Potting, and Soil.—The trees are now three years from the bud. They were taken up in the fall of 1861; heeled-in and covered during winter; potted early in spring— March, I think; soil a mixture of about three parts yellow sandy loam and one part of old hotbed manure. “ Summer Care.—After potting they were kept in a cool house, partly covered with glass, until they had made shoots four or five inches long and the danger of cold weather was over. They were then plunged to the rim of the boxes in an open border until the fall. They were carefully watered when necessary during summer, and the shoots kept as much as possible in uniform vigor by pinching. “ Pruning.—When potted, the yearling trees were cut back to six or eight inches, and in some cases to four inches, or only two or three buds above the union of bud and stock, the object being to grow them in the form of bushes. We now find that those cut back farthest are the best trees. [Fig. 627 represents the yearling tree; Fig. 628, the same cut back; Fig. 629, the tree set ina pot; and Fig. 630, the same after a year’s growth. ] “ Wintering.—On the approach of very cold weather, or just before the freezing of the ground so as to prevent out- door work, they were removed to a shed, where they were plunged as they had been during summer, up to the edges of the tubs. “ Spring Treatment.—On the return of mild spring weather abundance of air was admitted, and they remained there till 1st of May, when they were placed under glass, the buds at this time being about to expand. Here they were kept till the 15th of June, at which time the fruits were set, and all danger of cold to affect the foliage past. “ Ventilation and Watering.—During the period they were under glass, May 1st to June 15th, the principal points of management were ventilation, which was ample, and water- ing—the latter being one of the most important points in the treatment of all trees and plants in pots. Careless watering will ruin any plants, no matter how skilfully or carefully 472 THE PEACH. other points may be managed. Daily watering is necessary, and as soon as out of bloom a free use of the syringe night and morning. “ Summer Treatment.—On the 15th of June, when all danger of cold was over and the fruits set, they were removed from the glass covering and plunged in an open but sheltered border, and mulched with old hotbed manure. Since that FIG. 627. FIG. 628. FIG. 629. FIG. 630, Raising Peaches in Pots. time they have received no care but watering, except an “ oceasional pinch, to regulate the growth of shoots. “There has not been a single leaf curled on any one of all these trees, showing conclusively that the curl is due to un- favorable changes of weather. Each tree now is a bush about two and a half feet high, and occupies about three feet square of space. “The first winter we had potted trees we kept them in a cellar, but most of the buds dropped, and we changed to the cool dry shed, the boxes plunged, and this has been suc- cessful. ; “The uncertainty of our climate now, as to the peach crop, compelled us to adopt this mode of testing varieties, and we are much pleased with the results thus far. Astothe amount THE PEACH. 473 of labor required, it would not be possible to state it with any degree of precision, as it is made up of odds and ends,” WINTER PROTECTION FOR THE TREES, In the chapter on the Situation of Orchards, directions were given for the selection of sites for peach-orchards, to secure them against the destruction of the crop by the cold of winter. There are large districts throughout the more north- ern States where a selection of this kind cannot be made, and where the frequent and general failure of the crop indicates the necessity of some artificial protection. Various experi- ments for this purpose have been made, among which the following have so far proved most successful. 1. Training the young trees very low or near the ground, so that the branches may be bent down in winter, and covered with straw, corn-stalks, or, still better, with forest leaves or evergreen boughs. Itisimportant that the branches should be laid upon the earth, that they may receive warmth from below, and the covering should be thick enough to exclude” the cold air. Attempts to protect the fruit-buds by encasing them in non-conducting substances, without bending down, have generally proved failures. Covering with earth has been tried, but the moisture often rots the buds. 2. As the limbs of the peach soon become quite rigid, while the roots are more flexible, a more successful mode has been adopted: When the young trees are set out, the principal roots are extended in opposite directions and the others are kept cut ‘off. This enables the tree, when the earth is par- tially dug away, to turn as on an axle by a slight twisting of the roots, so that it may be easily laid upon the ground. If trained flat or fan-shaped, it is easily covered. 3. A third mode has been successfully adopted in some of the western States. The trees are planted in a row and the branches trained horizontally in opposite directions. Posts are set between the trees four or five feet high, and the tops connected by strong horizontal poles. On the approach of winter, rafters are placed on each side against these poles, so as to form a rather steep roof. The outer limbs may be bent under the rafters if necessary. The whole is then cov- 474 THE PEACH. ered with rough or cheap boards, and with two or three inches of earth. At the approach of warm weather in spring, the covering is partly removed to admit air and prevent the rot- ting of the buds, and the whole is taken off as soon as there is no danger from frost. The use of corn fodder laid on the rafters about two feet thick would be easier, and would prob- ably answer an excellent purpose. The earliest and hardiest sorts should be selected for these experiments, among which may be named Cooledge’s Favo- rite, Hale, Early York, Cole Red, and Barnard. VARIETIES. While the pear and apple are chiefly affected by the influ- ence of soil, the variations in the quality of the peach result mostly from the effects of climate. Fine American varieties are pronounced worthless in England. In this country, some, often delicious, are of little value in unfavorable seasons. Some which succeed finely as far south as Philadelphia lose much by removal to Western New York, from the slightly diminished warmth of the summers. A large number of seedlings of high quality have been pro- duced in this country, but as they vary but slightly and do not excel other named and known sorts, it becomes desirable not to extend the present list, unless by those decidedly supe- rior to existing first-rate varieties. The similarity in quality and the comparative shortness of the fruit season render a small selection sufficient for ordinary collections. Hence the main object of the following descriptive list is to define the characters of described or well-known sorts, and point out those most worthy of cultivation in our climate. While the foregoing holds true with respect to the varieties more particularly described in the pages immediately follow- ing, a very large number selected from the more recent introductions has been added in the present edition to the list given in the descriptive index. It is not pretended, how- ever, that even together the large number of varieties named embrace all that may be described or offered for sale by nurserymen, nor are included those which are more pecul iarly adopted for cultivation in the Pacific States. THE PEACH. 475 SYNOPSIS OF ARRANGEMENT. The fruit of different varieties of the peach is marked with but few distinctive characters. A similarity in outline, tex- ture, color, and flavor, more nearly than exists in the apple, pear, and some other kinds, renders it necessary to resort to other points of distinction. The peach presents characters for this purpose not found in other fruits. 1. The Divisions are founded on the adherence or separation of the flesh from the stone, distinguishing clingstones and freestones; or, more prop- erly, on the firm or melt- ing texture of the flesh, indicated by the terms Za- vies and melters. 2. The Divisions are sub- divided into Classes, em- bracing gale or light-colored flesh and deep yellow flesh. 3. The Sections are found- ed on the glands of the a) a Ae Jeaves. Section I. compre- Tiere pea tease hends those whose leaves are deeply and sharply serrate (or cut like saw-teeth), and having no glands (or gum-like minute knobs) at the base (Fig. 631). Section II. contains those whose leaves are crenate or serrulate (with shallower and more rounded teeth), and having globose glands (Fig. 632). Section III. includes all those whose leaves are crenate or serrulate, having reniform or kidney-shaped glands (Fig. 633). “The form of the glands,” observes Lindley, “as well as their position, is perfectly distinct; they are fully developed in the month of May, and they continue to the last per- manent in their character, and are not affected by cultiva- tion. The globose glands are situated, one, two, or more on the foot-stalks, and one, two, or more on the “¢%s or points of the serratures of the leaves. The reniform glands grow also on the foot-stalks of the leaves, but those on the leaves are placed within the serrature, connecting, as it were, the upper 476 THE PEACH, and lower teeth of the serratures together; their leaves, when taken from a branch of a vigorous growth, have more glands than the leaves of the globose varieties. It will, however, sometimes happen that glands are not discernible on some of the leaves. especially on those produced on weak branches; in this case, other branches must be sought for which do produce them.” 4. The sections thus form- ed are each divided into two subsections; the first embrac- ing those which have large flowers, as in Fig. 634; and the second including such as bear small flowers, Fig. 635. The sub-sections are in most cases distinctly marked; but a few doubtful intermediate flowers may be immediately referred to one or the other by the color of the petals, the smaller being reddish or pink, and the larger nearly white, or with light margins. In the following revision, the leaf characters of some varieties have not been studied. FIG. 634. FIG. 635. Large and Small Flowers of the Peach. DIVISION I.—FREESTONES OR MELTERS. Crass I. Fires Pate or Licut-Cotorep. Sectton I, Leaves serrated, without glands. Belle de Vitry. (Admirable Tardive.) Size medium, approaching oblate; apex depressed, suture deep; skin nearly white, tinged and marbled with bright and dull red; flesh rather firm, red at the stone, juicy, and rich. Flowers small. Quite late, or last of September. This is quite distinct from the Late Admirable, which ripens two weeks earlier; and from the Early Admirable, often known by the name of Belle de Vitry, and which ripens six weeks oe iliet Both of the latter have crenate leaves with globose glands. Double Mountain, (Double Montagne.) Medium insize, roundish, natrow at apex; surface pale greenish-white, with a slight soft red cheek, marbled darker; flesh white to the stone, delicate: stone ovate and rugged. Flowers small. Ripens at the end of summer. French. Early Anne. _ (Green Nutmeg.) Rather small, round; surface greenish-white, becoming nearly white, sometimes faintly tinged with red to the sun ; flesh white to the stone, sweet, pleasant, with THE PEACH. 477 a faint mingling of avinous flavor. Stone light-colored, small, un- commonly smooth. Shoots with a light greén cast. Very early. The tree at the North is very tender, and the young shoots are often winter-killed, which, with its slow growth and deficient productiveness, render it unprofitable for general cultivation. Flowers large, white. English, old. Early Chelmsford. (Mammoth.) Large, roundish, suture clear round, deep on one side; white, with a bright red cheek; flesh white, juicy, melting, slightly vinous, excellent. End of August. Succeeds well North and South. Early Tillotson.* Size medium ; round, or nearly globular; thickly dotted with red on a nearly white ground in the shade, dark deep red in the sun; flesh whitish, red at the stone, to which the flesh partially adheres; juicy, rich, high flavored, more of a nutmeg and less of a vinous flavor than the Early York, and ripening about the same time or a few days earlier, or the early part ani middle of August. Flowers small. Its time of maturity is often somewhat variable, even on the same tree. The young trees are of slow growth, and the leaves liable to mildew, from both of which it gradually recovers as the tree advances in size. Origin, Cayuga County, N. Y, Succeeds well and is very valuable at the South, where it 1ipens in June. Early York.* (True Early York, Early York of Downing, Early Purple erroneously.) Size medium, roundish oval, suture slight ; dotted with red on greenish-white in the shade, dark red to the sun; flesh very tender and full of juice, rich, with a faint min- gling of acid. Quite early, or middle of August. Growth rather free for a serrate-leaved peach. Very productive and, from its earliness, of great value. Differs from the large Early York by its large flowers, cut leaves, oval fruit, and earlier maturity. Flowers large. English. Emperor of Russia. (Cut-leaved, Serrated, Unique.) Fruit large, approaching oblate, one-half more swollen; surface rather downy, dull yellowish-white, with a dark red cheek; flesh yellowish-white, rather firm, rich, high flavored. Flowers small. End of summer. Although the flavor is first-rate, it is a poor grower and a poor bearer. Origin, New York. Fulkerson. Medium, obtuse, roundish; suture extending half round, sides unequal; skin whitish, with a rich red cheek; flesh whitish, red at stone, juicy, rich, sweet. Last half of August. Ohio. Gorgas. Rather large, roundish, apex pointed, skin yellowish- white, clouded with red to the sun, suture indistinct, cavity large; flesh whitish, stained at stone, juicy, rich, of excellent quality. Late in September. Philadelphia, Pa. alta. (Italian.) Rather large, roundish, slightly flattened, su- ae Beh alia Ctece pale, dull green, blotched and spotted with dull purple next the sun; flesh greenish, slightly red at the stone, very juicy, melting, rich, with an excellent sub- acid, vinous flavor. Ripens end of summer. A moderate bearer. Shoots slightly liable to mildew. A spurious sort, with globose glands and of inferior quality, has been generally disseminated in this country. Flowers large. 478 THE PEACH. Mountain Rose.* Medium large, round; skin white with a dark red cheek; flesh éntirely free, white, very juicy, sweet, ~ best. Early to mid-season. One of the best early market or dessert varieties. Widely grown. New Jersey. Noblesse. (Vanguard, Mellish’s Favorite.) Large, round-oblong or oval, slightly narrower at apex, and terminated by a short acute point; skin pale green, clouded and shaded with light dull red to the sun; flesh pale greenish-white to stone, very juicy, with a very rich high flavor. Tree of rather slow growth and liable to mildew, the only drawback on the value of this excellent peach. Ripens end of summer and the beginning of autumn. English. Flowers large. Red Rareripe. (Early Red Rareripe, Large Red.) Rather large, globular, broad, and depressed, suture broad and deep, passing nearly round the fruit; skin nearly white, with red dots in the shade, and a rich dark-red cheek in the sun; flesh whitish red at the stone, juicy, rich, and high flavored. Ripens during the last two weeks of summer. Flowers small. Resembles the Royal George, but superior in quality. Both are subject to mildew of the leaves. Royal Charlotte. Rather large, approaching ovate, base slightly wider than apex, suture moderate; skin pale greenish-white, with a deep-red marbled cheek; flesh white, pale red at the stone, juicy, rich, fine. Flowers small. First of autumn. Royal George. (Early Royal George.) Rather large, globular, broad and depressed, or inclining to oblate; suture deep at apex, passing two-thirds round the fruit; skin nearly white, thickly dotted with red, with a broad, deep, rich red, slightly marbled cheek, flesh whitish, very red at the stone, juicy, and rich. Ripens a week or two before the end of summer. Flowers small. A moderate bearer. Shoots liable to mildew. Stevens Rareripe.* Large, round-ovate; skin yellowish white with a crimson cheek; flesh white, free, juicy, very good. Me- dium late. Considered a profitable market variety in the East. New Jersey. Sweetwater. (Serrate-leaved.) Is aseedling of the Early Anne but twice its size, resembling it in general character ; ripening a week later, and, being too tender at the North and a miserable bearer, it is of little value. The Sweetwater of Downing has globose glands, and is a dis- tinct fruit—which see, Walburton Admirable. Large, roundish, greenish-white, dark-red in sun; flesh white, red at stone, juicy, sweet. Middle and last of September. English. Section 11, Leaves crenate, with &lobose glands, Alexander.* Medium, white, covered deep red; flesh white, firm, juicy, sweet; pit nearly free; flowers large. An extra early variety. Good market peach. Very difficult to distinguish from Amsden; has many synonyms. Illinois, THE PEACH. 479 Amsden.* Size medium, roundish; shaded and mottled red; flesh melting, juicy, very good in quality, adhering to the stone. Tree vigorous, glands globose, flowers large. One of the earliest peaches, ripe at the North the latter part of July, and the last of May in the Gulf States. The Alexander closely resembles the Amsden in every particular. There are several other new sorts ripening about the same time, and similar in character and quality. Astor. Large, slightly oblate, apex slightly depressed, suture dis- tinct; surface nearly white, with a deep red cheek, stone small; flesh very juicy, sweet, good. Flowers large. Ripens end of summer. Origin, New York. Barrington, Large, roundish ovate, apex rather pointed, suture on one side, moderate; skin nearly white, with a deep red, marbled cheek; flesh slightly red at the stone, juicy, rich, and of high quality. Flowers large. Ripens early in autumn. Does not at- tain its full flavor north of New York City. English. Bellegarde. (Galande, Smooth-leaved Royal George, Violette Hative of some, Red Magdalen erroneously.) Size medium or large, round, regular; suture shallow, deepest at apex, with a slight projecting point; skin nearly white, with a faint tinge of green, and a rich red cheek, often streaked darker: flesh slightly red at the stone, a little firm, melting, juicy, rich, and of fine flavor. Stone rather large. End of summer. French. Flowers small, Carpenter’s White. Very large, round; white, slightly greenish; flesh white to the stone, juicy, melting, rich, excellent. Middle of October, promises well for market. Vigorous and productive. New York City. Champion.* Medium large, roundish; skin creamy white with a beautiful red cheek; very handsome; flesh firm, white, juicy; very good. Early to mid-season. Quite hardy. Excellent for market or dessert. Illinois. Cole’s Early Red. Size medium, roundish; suture small; skin mostly mottled with red, with dark red on the sunny side; flesh juicy, rich, with a pleasant and fine flavor, hardly first-rate in quality. Flowers small. Valuable for its great productiveness and early maturity, ripening nearly as early as the Early York. American. Cooledge’s Favorite.* Rather large or medium, roundish, largest on one side; suture distinct at apex; skin nearly clear white, mottled with red dots in the shade, and with a brilliant deep scar- let cheek in the sun; flesh very melting and juicy, with a rich, faintly acid flavor. Ripens about the middle of August. Home use only. Flowers small. Origin, Watertown, Mass. Druid Hill. Very large, roundish, cavity rather narrow, suture slight, with a distinct but scarcely prominent point at apex; sur. face pale greenish-white, clouded with red toward the sun; flesh greenish-white, purple at the stone, juicy, with a rich, very good flavor; stone long and rather compressed, much furrowed. Flow- ers small. Ripens quite late, or latter part of September. Ori- gin, Baltimore. ; Early Admirable. (Admirable, Belle de Vitry erroneously.) Size 480 THE PEACH, medium, nearly round, skin nearly white, with a red cheek; flesh red at the stone, juicy, rich, sweet, fine. Quite early, ripening immediately after Serrate Early York. Flowers large. French. Favorite. Large, oblong, or oval; skin rather downy, much cov- ered with red, very dark toward the sun; flesh red at the stone, a little firm, juicy, with a good, vinous, but not rich flavor. Flow- ers small. Hardy and very productive. Ripens medium or rather late, or about the second week of September. Glands of the leaves very small, obscure, or none. American. Fay’s Early Ann. A seedling from the old Early Ann, glandular, thrifty, hardy, very productive; fruit greenish-white, rather small, of good and agreeable flavor. Ripens with the Tillotson, and valuable for its earliness. Fox’s Seedling.* Medium, round, slightly compressed, cavity narrow; white, with a red cheek; juicy, sweet, good. Flowers small. Season late. New Jersey. George the Fourth. Large, round, suture deep and broad, one- half slightly larger; skin nearly white in the shade, dotted red with a deep red cheek; flesh slightly red at the stone, melting, juicy, rich, excellent. Flowers small. Ripens at the end of sum- mer. Branches rather more diverging than usual, leaves pale green, often glandless. Crops moderate, one cause of its excel- lence. Origin, New York. Green Catherine. Large, round, pale green, with a red cheek; flesh bright red at the stone, tender, juicy, rather acid. Season rather late; does not ripen rich as far North as the forty-third de- gree of latitude. Flowers small. Grosse Mignonne.* Large, roundish, slightly oblate, apex de- pressed, with a deep suture; skin tinged with greenish-yellow, mottled with red, and with a purplish red cheek; flesh reddened at the stone, juicy, with a very rich, high, and somewhat vinous flavor; stone small, very rough. Early, the last two weeks of August. Of French origin. Flowers large. The peach usually cultivated in this country under this name, although an excellent variety, is not the genuine Grosse Mignonne, but differs in its small flowers. Haines’ Early Red. Medium, round; flattened at apex, suture dis- tinct; skin whitish, with a deep red cheek; flesh whitish, juicy, melting, sweet, excellent. MiddJe to end of August. Flowers small. Hales’ Early.* Medium, nearly round; skin mottled red, dark red cheek ; flesh white, melting, juicy, and high flavored, semi-cling. Flowers large. Last of July and first of August. Tree vigorous, healthy, an abundant bearer, ripening ten days or two weeks before any other good variety. Hastings Rareripe. Rather large, roundish, sometimes slightly flattened, skin yellowish-white, shaded purplish-red; juicy, ex- cellent. Middle of September. Flowers small. Jones Early. Medium, roundish, suture shallow, distinct; yellow THE PEACH. 481 ish-white, with pale red; flesh slight! reddened at st jui rich, excellent. Twentieth of Rueue. . Staten Island, Mae Large Early York.* _(Early York, Honest John.) Large, roundish, inclining to oblate in fully grown specimens, nearly white in the shade, with red dots, and with a deep red cheek to the sun; flesh nearly white, fine-grained, very juicy, with mild, rich, excellent flavor. Flowerssmall. English. The New York Rareripe * (a name which has been more or less applied to nearly all the early red peaches sent to New York mar- ket), or Livingston’s New York Rareripe, is usually regarded as identical with the large Early York, but the late T. Hancock, of Burlington, considered them distinct, the New Vork Rareripe being rather superior, and ripening three days later. Late Admirable. (La Royale, Bourdine, Téton de Venus, Judd’s Melting, Motteux’s, Late Purple zucorrectly.) Quite large, roundish, inclining to oval, with a deep suture extending nearly round, and an acute swollen point at the apex; surface pale yel- lowish-green, with a pale red cheek, marbled with darker red; flesh greenish-white, red at the stone, juicy, delicate, flavor excel- lent. Flowers small. Season rather late. Of French origin. Late Rareripe. Large, roundish oval, apex marked with a de- pressed suture and sunken point ; skin rather downy, pale grayish- yellow, spotted and thickly marbled, deep dull red to the sun, and with fawn-colored specks; flesh white, deep red at the stone; juicy, with a very rich and high flavor. The fruit is distin- guished by its peculiar erayzsh cast. Flowers small. Season, the first two weeks of autumn. American. Moore Favorite. Large, roundish; white, with a blush; flesh white, rich, vinous. Stone small, free. Early in September. Massachusetts. Morris Red. Large, roundish, apex slightly depressed, suture moderate, distinct; surface greenish-white, with a bright rich red cheek; flesh greenish-white, quite red at the stone, juicy, sweet, rich. Flowers small. Season, end of summer. Origin, Philadelphia. Differs from George IV. in its darker leaves, heavier crops, more even fruit, inferior flavor, and in ripening a few days later. Morrisania Pound. (Hoffman's Pound.) Very large, nearly round, surface dull greenish-white, with a brownish-red cheek ; flesh pale yellowish, juicy, tolerably rich. Late. Flowers small. Origin, New York. Nivette.* Large, roundish, sometimes slightly oval, suture slight, apex but little depressed; surface light yellowish-green, with a faint red cheek; flesh pale green, varying from pink to deep red at the stone, juicy and melting, and with a very rich flavor. Season medium, immediately preceding or ripening nearly with Morris White, and one of the best of its season for the North. Flowers small. Of French origin. Oldmixon Free.* Large, roundish, slightly oval, one side swollen; suture visible only at apex; cavity shallow; surface a pale yel- 31 482 THE PEACH, lowish-white, marbled with red, with a deep red cheek when fully exposed; flesh deep red at the stone, tender, rich, excellent. Season medium, orthe first of autumn. Flower small. Succeeds well in all localities, and has few equals as a variety for the North, to succeed the early peaches. President. Large, roundish oval, with little suture; skin very downy, yellowish-white, with a tinge of green, and a dull-red cheek; flesh nearly white, deep red at the stone, very juicy, and with a high flavor; stone rough, to which the flesh partially adheres. Flowerssmall. Ripens a little later than Morris White, or middle of September. Scott’s Early Red. Medium size, roundish, suture distinct, moder- ate; skin nearly white, mottled and covered with red; flesh very juicy, with a rich, fine flavor. Flowers small. Rather early, or end of summer. New Jersey. Scott’s Nectar. Large, roundish oblate; bright red on pale yellow; flesh white, sweet, excellent. Early in September. Stetson’s Seedling. Large, roundish, suture indistinct; crimson on greenish-white; flesh white, pink at the stone, juicy, rich, excel- lent. Last half of September. Massachusetts. Stump.* Large, slightly oblong, red cheek; flesh white, with an excellent flavor; free from the stone. Flowers small. Ripens middle of September, just after Oldmixon Free, which it re- sembles in size, appearance, and flavor. Popular in the East. New York. Sweetwater Early. (Downing.) Medium, roundish, suture slight ; skin whitish, rarely with a faint blush; flesh white, slightly stained at stone; juicy, sweet, melting, agreeable. Ripens with Tillotson and Serrate Early York. Flowers large. Troth’s Early.* (Troth’s Early Red.) Small, round, red; flesh white, red at stone, not of first quality, but esteemed asa valuable early market variety; freestone. Flowers small. Early in August. New Jersey. Van Zandt. Size medium, roundish, one-half larger, suture slight; skin nearly white, with a beautifully dotted red cheek; flesh whitish, tinted with red at the stone; juicy, sweet, of fine pleas- ant flavor. First of autumn. Origin, Flushing, Long Island. Flowers small. Walter’s Early. Rather large, roundish; surface nearly white, with a rich red cheek; flesh whitish, touched with red at the stone; juicy, sweet, of fine flavor. Ripens the last week of summer. Flowers small. A native of New Jersey, and is a valuable peach at the North. Ward’s Late.* Large, not quite of the largest size, roundish; surface dull yellowish-white, with a red cheek, nearly the color of the Oldmixon Free, but not soclear nor bright; flesh nearly white, of excellent flavor. One of the finest late peaches of the Middle States. Flowers small. Washington. (Washington Red Freestone.) Large, somewhat oblate, with a broad, deep suture passing nearly round; skin thin, THE PEACH, 483 yellowish-white, with a deep crimson cheek; flesh nearly white, tender, juicy, sweet, rich. Stone small, to which the flesh slightly adheres. Rather late. Flowers small. Origin, New York. White Imperial. Rather large, roundish, often slightly oblate, de- pressed at apex, suture moderate; surface pale yellowish-white, often with a faint tinge of green; slightly tinged and sometimes striped with light purple to the sun; flesh very juicy, delicate, sweet, excellent. Flowers small. A uniform moderate bearer, and a valuable peach at the North, but worthless in Virginia. Ripens rather early, or latter part of August. Origin, Cayuga County, N. Y. Section III. Leaves with reniform glands. Baldwin’s Late. Large, oblong, pointed at apex; greenish white, with a slight red cheek; flesh firm, juicy, good. End of October, keeping well. Flowers small. Southern Alabama. Baugh. Medium, roundish, slightly pointed, suture obscure; flesh yellowish-white, quite white at the stone; melting, juicy, with a sweet, pleasant flavor—free from the stone. First of October. Georgia. Brevoort.* (Brevoort’s Morris, Brevoort’s Seedling Melter.) Me- dium or large, round, and slightly oblate, suture distinct, deep at apex; skin nearly white or with a faint dingy hue, with a bright- red cheek; flesh rather firm, slightly red at stone, rich, sweet and high flavored. Flowers small. First of autumn. Moderately and uniformly productive. Origin, New York. Chancellor. (Late Chancellor, Noisette.) Large oval, suture dis- tinct; skin nearly white, with a dark crimson cheek; flesh deep red at the stone, with a rich, vinous flavor, stone oblong. Flow- erssmall. Late. Of French origin. Columbus June. Medium to large, flattened at apex; skin pale yel- lowish-white, with a rich, red cheek; flesh slightly reddened at stone, melting, of excellent flavor. Flowers small, Georgia, where it ripens the twentieth of June. Early Newington Free. Size medium, roundish, one-half always larger, suture distinct; surface nearly white, dotted and streaked with red, the cheek a rich red; flesh white, red at the stone, at first wholly adhering, but as it ripens partially separat- ing from it, juicy, rich, fine. Flowers small. A valuable early variety, ripening immediately after the Early York. Early Purple. (Pourprée HAtive, Pourprée HA&tive 4 Grandes Fleurs.) Size medium, globular, depressed, a deep suture across the apex; skin light yellow, wth a mottled, purplish-red cheek ; flesh red at the stone, melting, juicy, with a high flavor; stone broad and rough; season early, or middle or latter part of August. Flowers large. Rare inthis country. The Early York has been propagated under this name in portions of this country, and the Grosse Mignonne in Europe, from both of which it differs in the glands of its leaves. 484 THE PEACH. Henry Clay. Very large, deep purple in sun; flesh grayish-white, delicate, tender, peculiar flavor. First of August at the South, September at the North. Mississippi. Jones Large Early. Large, roundish, flattened at ends, suture deep ; skin white, shaded deep crimson; flesh white, pink at stone, juicy, rich, excellent. Middle of August. Staten Island, N. Y. Kenrick. (Kenrick’s Heath.) Very large, oblong, suture slight, apex pointed; surface pale greenish-white, with a purplish red cheek ; flesh deep red at the stone, rather coarse, very juicy, sub- acid, often poor; when well grown in some localities, it preves a good sub-acid peach. Flowers small. Season medium, or rather late. New England. Valued for drying. Lady Parham. Large, roundish, suture distinct, yellowish-white, downy; flesh pale, red at the stone, firm, with a rich, vinous flavor. October. Georgia. La Grange. Large, oblong, surface pale greenish-white, rarely tinged with red by the sun; flesh juicy, with rich, fine flavor. Flowers small. Quite late. Origin, Burlington, N. J., and does not attain a fine flavor much farther North. Montgomery’s Late. Large, round, skin downy, yellowish-white, with a dull red cheek; flesh whitish, red at stone, juicy, melting, very good. September. Georgia. Morris White.* (Morris’ White Rareripe, White Rareripe, Lady Ann Steward.) Rather large, roundish, or roundish-oval, often obscurely obovate or a little larger toward the apex, suture small; surface rather downy, of apale creamy white at maturity, rarely tinged with purple to the sun; flesh slightly firm, wholly white, very free from the drab stone, melting, juicy, with a good, rich flavor; hardly of the highest quality at the North, better in the Middle States; very popular everywhere. Season medium, or early in autumn. Good for home use. Cole’s White Melocoton, as usually cultivated, is a synonym; but when genuine, is quite distinct, according to the late T. Hancock, being larger, heavier, and rounder, and ripening two weeks later. Flowers small. President Church, Large, roundish-oval, suture slight; pale red in shade, dark red in sun, handsome; flesh white, pale red at stone, very juicy, melting, and of delicious flavor. Middle of September. Georgia. ‘ Scott’s Magnate. Large, roundish-oblate; pale yellow, with a dark red cheek; flesh white, very good. Early in September. Snow.* Large, globular, suture distinct only at apex; skin thin, wholly white; flesh white to the stone, tree, juicy, sweet, rich. First of autumn. Flowers small. Very variable, sometimes worthless for the table. A beautiful peach for preserving. Strawberry. (Rose.) Size medium, oval, cavity deep, suture passing half round; surface mostly marbled with deep red; flesh whitish, free, melting, rich, of fine favor, Flowers small, Early. New Jersey. THE PEACH. 485 Cuiass II. Fieso Derr YELLow. Section 1. Leaves crenated, with globose glands. Baltimore. (Baltimore Beauty.) Rather small, round-oval; skin deep orange, with a bright-red cheek; flesh yellow, red at the stone, sweet, good; mealy when over-ripe. Quite early. Flowers large. Origin, Baltimore, where it is good, but it proves of third-rate quality at the North. Barnard.* (Early Barnard, Yellow Barnard.) Rather large, roundish, suture distinct, mostly covered with dark brownish- red; flesh deep yellow, red at stone, juicy, rich, very good. ‘Tree hardy and a great bearer. Flowers small. This is a seedling of the Yellow Alberge, which it much exceeds in quality. Brigdon.* (Garfield.) Medium, round-ovate; skin yellow, hand- somely cheeked; flesh juicy, rich, very good. Mid-season. A popular market variety in Central New York. Of the Crawford type. New York. Crawford’s Early.* (Early Crawford, Crawford’s Early Meloco- ton.) Very large, oblong-oval, sometimes round-oval; apex with a prominent point, suture shallow, surface yellow, witha red cheek; flesh very juicy, rich, slightly sub-acid, of good but not the highest flavor. End of summer and beginning of autumn. Productive. Flowers small. Ranks very high in the Northern, Middle, and Western States, asa market variety. Origin, New Jersey. Crawford’s Late.* (Crawford’s Late Melocoton.) Very large roundish, suture shallow, distinct; surface yellow, with a broad, dark-red cheek; flesh red at the stone, rich, juicy, vinous, good. Quite late, or latter part of September. Flowers small. Origin, New Jersey. ‘The common Red Cheek Melocoton is cultivated in some localities under this name. Often a poor bearer. Crosby.* ‘Tree prolific, exceptionally hardy ; fruit medium, round, orange-yellow, splashed with red; flesh yellow, red at the pit juicy, rich, Mid-season, A popular market sort. Fruit apt to be small and inferior unless heavily thinned. Massachusetts. Elberta.* Medium to above average size, round-oval, strongly sutured ; lemon yellow, blush on sunny side; flesh pale yellow, tender, juicy. Tree vigorous, large leaves, hardy. A cross of Chinese Cling and Crawford Early. A good shipper. Can be gathered before it is ripe and will ripen up without rotting. 'Me- dium late. One of the best of the new varieties. Origin, Georgia. Foster.* Very large, roundish, slightly flattened; skin yellow; flesh rich, juicy, quality very good to best. One of the finest varieties for general culture. Widely grown for market. Mid- season. Massachusetts. 486 THE PEACH. Jaques. (Jaques’ Rareripe.) Very large, roundish, slightly ob- late, suture distinct, one side slightly larger, surface a little uneven; surface deep yellow, variously shaded with red; flesh deep yellow, red at the stone, of good but not of the highest flavor. Shoots diverging. Flowers small. Ripens at the end of summer. Origin, Massachusetts. Lincoln. Large, roundish, suture large; skin downy, mostly dark purplish-red; flesh tinged with red at stone, juicy, excellent. Through September. Massachusetts. Merriam. Very large, roundish-oval, with a bright red cheek; melting, juicy, sweet, rich. First of October. Mrs. Poinsette. Large, globular; skin yellow, brown to the sun; flesh juicy, melting, rich, excellent. South Carolina, where it Tipens early in August. Muir.* A very large, yellow fleshed freestone of finest quality. Mid-season. It is highly valued on the Pacific coast for drying and for market. California. Poole’s Large Yellow. Large, roundish, suture half round; dark red on deep yellow; flesh yellow, red at stone, rich, juicy, very good. Last of September. Near Philadelphia, Pa. Red Cheek Melocoton. Large, roundish oval, with a point at apex; surface yellow, with a deep red cheek; flesh red at the stone, juicy, with a good, rich, vinous flavor, not of first-rate quality. Ripens rather late, or during the last half of Septem- ber; in the Middle States about the first of autumn. Flowers small, Formerly extensively cultivated as a market peach; now superseded by varieties of the Crawford type. Reeves Favorite.* Large, roundish oval, pointed, witha fine red cheek; yellow flesh, melting, vinous, good. Middle of Septem- ber, New Jersey. Excellent for home use. Salway.* Large, roundish ovate. Yellow, with a crimson cheek; flesh deep yellow, red at the pit; sweet, juicy, good. Late. Valued as one of the best late peaches for market where it will ripen. England. Scott Nonpariel. Large, roundish, slightly oblong; surface deep yellow with ared cheek, resembling Crawford’s Late, but sweeter. Flowers small. Origin, Burlington, N. J., where it ripens about the 12th of September. Tuft’s Rareripe. Medium, roundish, with a bright-red cheek, melt- ing, sweet, rich. Last half of September. Yellow Alberge. (Purple Alberge, Yellow Rareripe erroneously.) Size medium, roundish, suture distinct, passing half round; skin yellow, with a deep purplish red cheek; flesh deep red at the stone, juicy, sweet, pleasant, of moderate flavor. THE PEACH. 487 Yellow Admirable. (Abricotée, Admirable Jaune, Orange Peach, Apricot Peach.) Large, roundish oval. suture small, and on one side only, surface wholly yellow, or faintly reddened next the sun; flesh slightly red at the stone, firm, and rather dry; flavor Sweet and agreeable, stone small: season very late. Flowers large. Of French origin. Adapted to the Middle States. Yellow Rareripe. (Large Yellow Rareripe.) Large, roundish, suture a little sunken, extending more than half around, witha small point at apex; skin deep orange yellow, with a rich red cheek with faint streaks: flesh deep yellow, red at the stone, juicy, melting, with a very good vinous flavor. Stone small. End of August. Flowers small. Yellow St. John.* Medium large, round; orange yellow with a red blush on sunny side; flesh tender, juicy, very good. Popular in :many sections as an excellent yellow-fleshed freestone for the early market. Section 1], Leaves with reniform glands. Bergen’s Yellow.* Very large, round, slightly oblate; suture distinct, passing more than half round; surface deep orange, with a broad deep red cheek; flesh juicy, rich, excellent. Ripens the first of autumn. Flowers small. his is perhaps the finest of all yellow-fleshed peaches. Origin, Long Island, N. Y. It differs from the Yellow Rareripe in its more oblate form, darker color, superior flavor, and later maturity, and in its reniform glands. ‘Tree of feeble growth. Columbia. Large, roundish-oblate; suture distinct, passing half way round; skin rough, rather thick, dull dingy red, with spots of darker red; flesh yellow, rich, juicy, of excellent flavor. Origin, Georgia. Ripens early in autumn. Shoots dark reddish purple. Flowers small. Hill’s Chili.* Tree unusually productive; fruit medium large, oval, yellow and red; flesh rather dry, good. Season medium to late. Esteemed for market and for drying, especially in New York. It comes nearly true from seed and there are several sub- varieties. New York. Smith Favorite. Large, roundish; suture deep, deep rich red on yellow ; juicy, rich, very good. Lasthalfof September. Valuable. Smock Free.* (Beer’s Smock.) Large, oval, base rather narrow; orange-red on yellow: flesh bright yellow, red at stone; moder- ately juicy and rich. Good drying variety. First of October. A standard late variety. New Jersey. Susquehanna.* Very large, nearly round; skin rich yellow, with a red cheek ; flesh sweet, juicy, rich, vinous, best. First to middle of September. Pennsylvania. Widely distributed and popular. Triumph.* Medium to large, round, yellow and red; flesh deep yellow, semi-cling, juicy, very good. Ripens near Alexander. One of the best very early yellow-fleshed varieties, Popular in the South. Georgia. 488 THE PEACH, DIVISION II.—CLINGSTONES OR PAVIES. Cuass I. FiesH Pate or LicHt-CoLorep. Section 1. Leaves serrated, without glands. Old Newington. (Newington, Large Newington.) Large, round- ish, suture slight; surface nearly white, with a fine red cheek, somewhat streaked with darker red; flesh nearly white, deep red at the stone; partly melting, juicy, rich. Season rather late, or middle of September. Flowers large. A sub-variety, cultivated to a considerable extent in this country, has globose glands. Smith Newington. (Early Newington.) Size medium, roundish oval, narrower at apex, one side slightly enlarged; surface pale yellow, with a lively red cheek, streaked with purple; flesh bright red at the stone, juicy, good. Ripens end of summer. Flowers large. \ This is of English origin, and is quite distinct from the Early Newington Freestone, a melting (not firm-fleshed) peach, often adhering to the stone. Section 11, Leaves crenate, with globose glands. Large White Cling.* Large, round, sutures light, point at apex small; skin white, dotted with red, or with a light-red cheek next the sun; flesh very juicy, sweet, rich, and high-flavored. Season, early in autumn. Flowers small. Origin, New York. Oldmixon Cling.* Large, roundish oval, suture distinct only at apex, fruit slightly larger on one side; surface yellowish-white, dotted with red, or with a red cheek; flesh juicy, rich, with a high flavor. Flowers small. Ripens first of autumn. This is one of the finest of clingstone peaches, Section 11f. Leaves with reniform glands. Catherine. (Catherine Cling.) Large, roundish oval, swollen most, on one side, with a small point at apex; surface pale yellow- ish-green, thickly dotted and with a cheek of red, with darker streaks; flesh firm, dark red at the stone, juicy, rich, fine. Season late. Flowers small. Of English origin. The fruit of this variety and of the Old Newington and Oldmixon Cling considera- bly resemble each other, but all differ in the glands of the leaves. Chinese Cling. Large, round-conic, suture shallow; fine red on yellowish white; flesh white, red at the stone, rich, vinous, good. Middle of September—middle of summer at the South. China. Donahoo Cling. Very large, roundish, suture deep on one side; creamy white. tinged red in the sun; flesh white to the stone, juicy, rich, excellent. Georgia, where it ripens middle of September, THE PEACH, 489 Hyslop. Large, roundish oval; crimson on white; juicy, rich, vinous. First of October. Heath.* (Heath Cling, White Heath, White English, Eliza Thomas, Potters’ September, Rany, White Globe.) Very large, oblong- oval, the largest specimens nearly round, with a large, conspicu- ous point at the apex; suture distinct on one side; surface quite downy, pale yellowish-white, sometimes faintly tinged with red next the sun; flesh exceedingly juicy, becoming melting, with a sweet, very high, rich, and excellent flavor; leaves large, wavy, deep green, slightly crenate. Flowers small. Season very late, about mid-autumn, and the fruit may be kept nearly till winter. At the North it matures fully in the warmest seasons only; and never attains its full size, which is about three inches in diameter, unless much thinned on the branches, to effect which a thorough shortening-in is the best mode. Origin, Maryland. Tree quite hardy and vigorous. In Southern Virginia, the Heath is rather an uncertain peach, but when perfect it ripens there the first fort- night in autumn. It is known also as Henrietta, but should not be confounded with a yellow peach of this name. Pavie de Pompone. Very large, roundish-oval, suture distinct on one side; a deep red cheek on yellowish-white ground; flesh deep ted at stone, juicy, sweet, good. Flowers large. First of Octo- ber. French. Rodman’s Cling. (Red Cling.) Large, oblong; red next the sun; flesh whitish, firm, juicy. Last of September. Flowers small. American. Shanghae. Large, oval, flattened, suture distinct, deepened at apex; skin greenish-yellow, shaded pale red; flesh greenish-yel- low, melting, juicy, with a high, vinous flavor. First half of September. Crass II. Fires Drep YELLow. Section I, Leaves serrate, without glands. Orange Cling.* Large, round, suture distinct, passing nearly round with a point at the apex; surface deep orange, with a dark- red cheek; flesh rather firm, rich, juicy, vinous. Season, early in autumn. Flowers small. Largely grown in California, Section 11, Leaves with reniform glands. Blanton Cling. Large, oval, pointed; skin rich orange, with a slightly reddened cheek ; flesh orange-yellow, firm, vinous, good. Lemon Cling.* (Kennedy’s Cling, Pine-Apple Cling, Yellow Pine- Apple.) Large, oblong-oval, slightly narrowed at apex, termi- nated by a large prominent point; surface deep yellow, with a dark brownish-red cheek; flesh firm, slightly red at the stone, with a rich, vinous, sub-acid flavor. Flowers small. Rather late. Tree productive, hardy. Origin, South Carolina, 490 THE PEACH. Tippecanoe. Large, nearly round, slightly compressed; surface yellow, with a red cheek ; flesh yellow, juicy, vinous, good. Quite late. Flowers small. A native of Philadelphia; of little value much farther North. New. Washington Cling. Size medium, roundish; surface yellowish- green, with gray specks, and with a slight tinge of red to the sun; not handsome; flesh very tender, sweet, high-flavored. Flowers small. Quite late. Crass III]. FLesH PurpiisH CRIMSON, Section 1. Glands reniform. Blood Cling.* (Claret Clingstone, Blood Cling.) Large, often very large, roundish-oval, suture distinct; skin quite downy, dark, dull, clouded, purplish-red; flesh deep red throughout, firm, juicy, valuable for culinary purposes. Verylate. Flowers small. The French Blood Clingstone, the parent of the preceding, only differs from it in its smaller size and large flowers. The Blood Freestone is somewhat smaller and of less value. “ CHAPTER XXX. THE PEAR. THE Pear, when grown to full perfection, is distinguished for its great delicacy, its melting and juicy texture, and its mild, rich, and delicious flavor. Excelling the apple in these particulars, it falls below it in importance in consequence of the less uniformly healthy habit of the tree. PROPAGATION, The best trees are raised from seedling stocks; suckers, unless unusually furnished with fibrous roots, are of crooked, one-sided, and stunted growth. Raising the Seedlings.—The seeds, after separation from the fruit, should be kept as already described for apple-seeds, by mixing with sand or leaf-mould. The soil for the seed-bed should be unusually deep and fertile, rather damp than other- wise, and should have a good manuring with lime and ashes and an abundant supply of peat or muck, if the soil is not already largely furnished by nature with this ingredient. The mode of sowing the seeds may be the same as that de- scribed for the apple, in drills from one to two feet apart. The more thinly they are sown, the less will be the danger of disaster from the leaf-blight; and for this reason, drills near together, with the seeds somewhat sparingly scattered in them, will be found best. The leaf-blight is the most serious evil met with in the cul- ture of pear-seedlings. It is more formidable in some seasons than in others. Commencing about midsummer, sometimes earlier, but more frequently later, it is first indicated by the leaves in certain parts of the seed-beds turning brown; in a few days they fall off; other portions of the beds are succes- 4gt 492 THE PEAR. sively attacked, till all the seedlings become more or less de- nuded, those last affected occtipying the most favorable por- tions of the soil. As a necessary consequence, growth immediately ceases; and if they are attacked early, and have made but little previous growth, they are nearly ruined, and few will survive the succeeding winter, for they never make asecond growth the same year of any value. But if their previous growth has been vigorous, and the blight appears late in summer, much less injury is sustained. The best remedy is high cultivation, on good new soil, and taking out daily every diseased tree. Wintering the Young Seedlings.—The frequent destruction of the trees the first winter is another serious evil. The danger is least with those that have made the best well-ripened growth; hence it becomes very important to secure healthful vigor by the adoption of the cultivation previously mentioned. But in many localities, pear seedlings, which are always re- markably free from fibrous or lateral roots the first year, are drawn out by the freezing of the soil, and either destroyed or greatly injured. Several modes have been proposed to pre- vent this result, and have been tried to a greater or less ex- tent. One isto induce the emission of lateral roots, by taking up the young seedlings from the thickly sown beds early in the season, and, as soon as four leaves have appeared, cut off their tap-roots and reset them in the nursery-rows. Robert Nelson, of Newburyport, Mass., pursued this course with great success; but its general utility may be questioned, except dur- ing arainy period or on favorable soils, unless abundant water- ing isgiven. A more easy as well as safe mode would perhaps be to cut off the tap-roots, at the same age, by means of a sharp spade thrust beneath the soil, and without transplant- ing. Neither of these modes could be successfully applied except to large, vigorous seedlings growing in deep, rich soil. But where tne growth of lateral roots has not been effected, and the consequent danger is greater of their being drawn upward by frost, much protection may be given them by covering the whole ground with forest leaves to a depth of several inches; and, if the rows are near each other and the trees several inches or a foot high, they will prevent the leaves from being swept off by the winds. The incursion of mice THE PEAR, 493 may be avoided by placing the seed-beds as near as practi- cable to the middle of a clean ploughed field, and by encircling the ground with a bank or ridge of fresh earth thrown up for this purpose, about afoot high. Mice will not pass such a boundary under the snow. Taking up the seedlings late in autumn, and burying them in a cellar, or laying them in by the roots and nearly covering the whole stems, will preserve them safely. Budding may be performed the first summer after transplant- ing if the stocks have made a good growth. The manage- ment of the young trees is the same as for apples, by grafting or budding near the surface of the ground, and heading down, trimming, and cultivation. But as pear-stocks are valuable, budding is to be preferred to grafting, because it may be re- peated in case of failure. Pear stocks are usually imported, since it is cheaper to import than to raise them. They come chiefly from France. Root-grafting is not employed. DwarF PEARS. For orchard culture, and in most parts of the country where the pear flourishes with great vigor and proves highly produc- tive, pear-stocks will doubtless always be found preferable to all others. The advantages of a dwarf growth on dissimilar stocks have been already pointed out under the head of stocks. Such trees are not so long-lived as on pear-roots, and they require more thorough and fertile culture, and care in prun- ‘ing. But they have some important advantages, such as com- ing soon into bearing, occupying a fifth part of the ground, thriving in many soils where pear-stocks will not, and in a few instances improving the quality of the fruit. Tne only reliable stock is the French quince. Nearly all the experiments with the mountain ash have sooner or later proved failures. Budded or grafted upon apple seedlings, pears sometimes make a feeble growth for a few years; but unless the grafts themselves throw out roots, by planting beneath the surface, they sooner or later perish. It some- times happens that grafts of a few varieties inserted at stand- ard height grow and bear for a few years. The thorn has been used in England, and to some extent in this country, with 494 THE PEAR. partial success. But all other kinds of dissimilar stocks have given way to the guince, which is much superior for general use to any other. The varieties of the pear do not grow with equal facility upon the quince. A few, as the Angouléme, Louise Bonne, and Diel, are so much improved in quality that their cultiva- tion on pear-stocks is discontinued by most fruit-growers. A large number flourish well, but are little changed in quality, as White Doyenné and Dearborn’s Seedling. A few, on the other hand, succeed badly or wholly refuse to grow upon quince stocks, without double working, which consists in first budding some freely growing pear upon the quince bottom, and then budding or grafting the “refractory” sort into the pear-shoot. As a general rule, double-worked trees do not flourish for a great length of time. Single-worked have done well for fifty or sixty years under favorable influences. The following list, made out chiefly from the combined ex- perience of European and American cultivators, may prove valuable to those commencing with dwarf pears: I. Pears succeeding better on quince than on pear stocks, and which should be mostly worked as dwarfs. Amalis. Easter. Angouléme. Glout Morceau. Autumn Long Green. Louise Bonne. Diel. Vicar. Tl. Pears usually succeeding well, both on pear and quince. Alengon. Colmar. Anjou. Dearborn’s Seedling. Bloodgood. Delices Hardenpont. Boussock. Dumas. Buffum. Early Rousselet. Cadette. Figue. Capiaumont. Figue Alengon. Catillac. Forelle. Chaumontelle. Germain. THE PEAR, 495 Gratioli. Oswego. Jaminette. Poiteau. Jargonelle. Pound. Jodoigne. Real. Kingsessing. Rostiezer. Laboureur. Sterkmans. Lamy. Stevens. Langelier. St. Michel Archange. Madeleine. Superfine. Malines. Tyson. Napoleon. Urbaniste. Orleans, Van Mons Leon Le Clerc, Osband White Doyenné. Ill. Pears growing on quince but better on pear stocks. Aremberg. Lucrative. Bartlett. Onondaga. Eté. Seckel. Gray Doyenné. IV. Pears usually failing on quince, unless double-worked. Bose. Paradise Dix. Sheldon. Dunmore. Washington. Gansel’s Bergamot. Winter Nelis. Marie Louise. The result is not always the same in different soils and in different seasons. The Seckel, for instance, has wholly failed in one year, and in another, on the same spot of ground, has grown well. The White Doyenné grew finely one summer, and almost totally failed the next. Some sorts which in nearly all cases do well occasionally prove unsuccessful. A few uniformly, in all seasons and in all soils, make a rapid and vigorous growth, of which the Louise Bonne is perhaps the most striking example; some others, again, invariably fail (unless double-worked), the most prominent among which stands the Bosc. Indeed, so averse is this variety to a union 496 THE PEAR. with the quince, that it is by no means certain that it may not soon failif worked in whatever manner. In some places, how- ever, double-working has given it smooth and fair fruit where it has been cracked and blighted on the pear. Both this and the Flemish Beauty, as well as the Marie Louise and some others, succeed well when grafted on the hawthorn. The changes wrought by the quince stock are often impor- tant and interesting. T. Rivers states that the Aremberg FIG. 636, FIG. 637. a, Trunk of Dwarf Pear-Tree; 5, 6, Pear-Stocks Inserted into it for New Bot- tom; ¢, Cut for Receiving the Pear Stock; @, Pear Stock, Cut Sloping before Insertion. ripens several weeks earlier in winter; that the Easter is ren- dered more productive and matures its fruit, while on the pear it is a bad bearer, and does not ripen; that the Fortunée isa “perfect crab” upon the pear, but on the quince is melting and juicy; that the Glout Morceau is imperfect and ripens badly on the pear, but is always fair and attains a high and mature flavor on the quince. Asa general effect, the size of the fruit is increased, but in a few cases it is rendered more gritty in texture. Pruning Dwarf Pears.—Dwarf pear-trees are usually pruned into the yramidal and conical form, the latter differing only in its broader shape. The principle to be adopted in pruning has been already explained on a former page; the extent to which it must be carried should be such as to keep the trees THE PEAR, 497 within ten or twelve feet in height, and six or seven feet in diameter at the base. A greater height increases the difficulty of pruning. The same reason forbids the adoption of a head with a clean stem below, as in common standards. The pyramidal mode of pruning may be applied to pear- trees upon pear stocks. Dwarf trees may be planted from ten to twelve feet apart. They will always need careful attention to pruning, and to thorough and enriched cultivation of the ground, In planting out the dwarf pear, the quince stock should be planted a little below the surface to elude the borer, which often attacks the quince, but rarely the pear. It is sometimes planted deeper for the purpose of causing the pear to throw out roots of itself, thus changing the dwarf to a standard. This practice is objectionable, as such roots are apt to be few or one-sided, inclining or prostrating the tree. It is also de- sirable to retain the bearing character of the dwarf. When dwarfs become old, or begin to decline, pear-roots may be given to them, and renewed vigor imparted, by plant- ing a small pear tree closely on each side, and, when these become established, by inarching them into the tree, as shown in the annexed cuts. It is performed as follows: Make a slit in the bark of the dwarf pear-tree, a few inches above ground, and across the lower end of the slit make a cross-cut, so as to form an inverted 1. If the tree is large, make a notch instead of the cut, sloping downward, the better to admit the stock. Then bend the stock against this notch or cross-cut, and mark it at that point. Then, with aknife set with the edge upward at this mark, cut the stock off with a slope two or three inches long. It is then easily bent and in- serted into the slit (see Figs. 636 and 637). It may becovered with grafting-wax, but grafting-clay is much better. This is made of clay or clay-loam one part, and horse-manure two parts, well mixed together—the addition ofa little hair is an improve- ment. This is an Old World method which may be adaptable to a few trees in a garden, but is not applicable to commercial orchards. . Horizontal training, for walls or espaliers, is very rarely practised or needed in this country. It is occasionally em- ployed in limited gardens, to form boundaries of walks, with- put occupying much lateral space, and where it is desired to 32 498 THE PEAR. grow large and fine specimens of fruit by strong exposure to the sun. The mode may be briefly understood by the accom- panying figure representing a partly grown tree (Fig. 638). As the tree advances, shoots will be produced from the sides of the horizontal arms; these must be stopped or pinched off early in summer, to prevent their drawing too hard on the rest of the tree, and a similar course pursued with them to that coin aan already described in a former chapter. The fruit-buds, and all the shoots or spurs supporting fruit-buds, are to be cut closely off wherever too thick for an even crop. Early in autumn the shortened shoots are to be cut down, leaving the fruit-buds only, tobear the next season. By this regularity of pruning, the tree will preserve a neat appearance, and bear regular crops. The horizontal branches may be about one foot apart for large pears, and eight inches for smail; and the trees, if on quince-roots, may be about ten feet apart. Regrafting Large Pear-Trees.—Some of the varieties de- scribed in the following pages have already shown indications of becoming generally affected by cracking. In such cases it becomes desirable to regraft them with valuable sorts, or else thoroughly to spray each year with Bordeaux mixture. The old and common way is to cut off the trunk or a few of the larger limbs, and insert a few grafts, say four or five in all, and compel them to form the whole new head, requiring the lapse of many years. A much better and more expedi- tious mode is to scatter the grafts through the top—inserting THE PEAR. 499 so many that, each one forming a small branch of itself, the whole taken together will make a full top in a few years. In order to render the operation plain, Fig. 639 is made to represent the unchanged tree at an age of from ten to twenty years. Many smaller branches are cut away, and those of medium size left distributed at as regular distances as may be. As the tendency of the growth is upward, the top should be rather worked downward in this operation, and the side limbs near the bottom allowed a full chance. In the ends of these shoots some thirty or forty grafts are set, as shown in Fig. 640. Trees of the Virgalieu or Doyenné, which had be- come worthless by cracking, and which were large enough to bear a bushel or two annually, have been entirely changed in this way to better sorts, and yielding three years afterward larger crops than ever. , If the labor of inserting so many grafts is too great for ordi- nary practice, one-third or less may be set, as shown in Fig. 641. Dwarf pear-trees of undesirable varieties may be readily changed in this way to other sorts—the more easily because they are lower, and accessible from the ground. Old dwarf 500 THE PEAR, trees, which have become enfeebled by long bearing and sparse pruning, may be thus rendered thrifty and vigorous. With trees of large size, it may be safest to change the upper half in one year, and the re- mainder the next, for the purpose of avoiding too great a check in growth. Younger trees, or those but a few years old, of undesirable sorts, but of straight growth, may be used for stacks on which to work new heads of crooked or slow growers at stan- dard height. Fig. 642 represents a tree of the Virgalieu worked over to the Winter Nelis, the former being a straight and handsome tree, and the latter the most crooked grower known. A few buds of the Winter Nelis are inserted into the side limbs of the Virgalieu so as to form an even, well-balanced head. The same result may be obtained by grafting these limbs in spring. FIG. 642. SYNOPSIS OF ARRANGEMENT. Division I, SuMMER PEarRs. Ciass I. Destinct pyréform. Crass II. Obscure pyriform, obovate, or turbinate. Crass IIT. Roundish or oblate. Division II. Autumn Pears. Crass I. Destinct pyrzform. Crass II, Obscure pyriform, obovate, or turbinate. Cuass III. Roundish or oblate. Division III, Winter Pears. Cuass I. Distinct pyriform. Crass II. Obscure pyreform, obovate, or turbinate. Crass III. Roundzsh or oblate, THE PEAR, 508 FURTHER CLASSIFICATION OF FORMS. In addition to the several general forms mentioned in the preceding synopsis, the shape is more particularly designated by comparison with well-known sorts. No fruit has so many forms as the pear in its different varieties; and to assist the fruit-grower in preserving a recollection of the distinctive characters of each, these forms are classified in the following pages. The distinction between pyriform, obovate, and oblate, which constitute the three principal divisions, has been already pointed out in the chapter on describing fruits; but there are many subdivisions, or less distinct modifications, which, if ac- curately observed, would additionally distinguish the differ- ent varieties. For example, PYRIFORM pears may be divided into Bartlett-shaped, where the general form is oblong, but both body and neck rounded and obtuse; Winkfield-form, longer and less obtuse; Bosc-shaped, when the body is broad and the neck long and narrow; Zyson-form, similar to Bosc, but with a shorter and acute neck; Urbaniste-form, shorter and less dis- tinctly pyriform; Diel-shaped, where the body is large and rounded, and the neck short and obtuse; Madeleine-shaped, similar to the last, but of smaller body and lighter form. Obovate pears may be either Doyenné-form, when they slight- ly approach pyriform; Buffum-shaped, or distinct obovate, when gradually rounded toward the stem with no approach toaneck; or Bloodgood-shaped, similar to the last, but often shorter and tapering, or rounded into the stalk. Thesé forms are, of course, more or less variable in the same varieties, but those more generally prevailing are adopted. The illustrations of fruits in this chapter are all reduced one- half in diameter. 502 THE PEAR. PyrirorM.—Bartlett-shaped. FIG. 643.—Bartlett. FIG, 644.—Duval. Winkfield-shaped. FIG. 645.—Heyst. Fic. 646.—Winkfield. FIG. 647.—Verte Longue, THE PEAR, 503 PyriroRM.—Bosc-form. Fic. 648,—Bosc, Fic. 649.—Dupuy. \ Fic. 650,—Conseiller de la Cour, FIG. 651,—Pound. 504 THE PEAR. PyrRIFORM.—Diel-shaped. Fic. 652.—Comice. Fic. 653.—Diel. Fic. 654.—Onondaga, Fic. 655.—Worcester. THE PEAR, 505 PyRIFORM.—T yson-shaped. FIG. 656.—Brandywine (two outlines). FIG, 657.—Canas, Fic, 658.—Wilmington. FIG. 659.—Rosabirne. FIG. 660,—Ghislain, 506 THE PEAR. OBOVATE-PYRIFORM.—Urbaniste-form. FIG. 661.—Urbaniste. FIG. 662.—Pratt, Fia. 663.—Kingsessing. Fic. 664.—Kennes. FIG. 665.—Langelier. THE PEAR, 507 OBOVATE-PYRIFORM.—Madeleine-form. Fic. 666.—Madeleine. FIG. 667.—Alpha, Fic. 668.—Inconnue Van Mons. OBovATE.—Doyenné-form. FIG. 669.—Boussock, FIG. 670.—Cushing. FIG. 671.—Defais, 508 THE PEAR. OxsovaTE.—Buffum-shaped. Fic. 672.—Heaticot. FIG, 673.~Lewis. FIG. 674.— Dearborn. SHORT OBOVATE. | FIG. 675.—Cadette. Fic. 676.—Sieulle. Fic. 677.—Hiver. THE PEAR. 509 OBOVATE-TURBINATE.—Bloodgood-shaped. FIG. 678. FIG. 679. FIG. 680. FIG. 681. Bloodgood, Henry IV. Dundas, Payency. OsLaTE.—Bergamot-shaped. Fic. 682,—Beurré Goubalt. FIG. 683.—Gansel Bergamot. FIG. 684.—Fulton, 510 THE PEAR, The quality of pears is remarkably liable to change from external causes.