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THE
FRUITS AND FRUIT TREES
OF
AMERICA;
OR,
THE CULTURE, PROPAGATION, AND MANAGEMENT, IN THE GARDEN AND
ORCHARD, OF FRUIT TREES GENERALLY ;
WITH
DESCRIPTIONS OF ALL THE FINEST VARIETIES OF FRUIT,
NATIVE AND FOREIGN, CULTIVATED IN THIS COUNTRY.
~~
BY A. IW DOWNING.
CORRESPONDING MEMBER OF THE ROYAL BOTANIC SOCIETY OF LONDON; AND OF THB
HORTICULTURAL SOCIETIES OF BERLIN, THE LOW COUNTRIES; MASSACHU-
3ETIS; PENNSYLVANIA; INDIANA}; OINCINNATI, ETO,
What wondrous life is this I lead?
Ripe apples drop about my head;
The luscious clusters of the vine
Upon my mouth do crush their wine;
The nectarine and curious peach
Into my hands themselves do reach.
MARVELL.
REVISED AND OOREEOTED BY
CHARLES DOWNING.
NEW YORK;
WILEY & HALSTED,
No. 81 BROADWAY,
1857.
SO seo
5
\% 2k
Entered according to Act of Congress, in the year 1857, by
JOHN WILEY,
In the Clerk’s Office of the District Court of the United States, for the Southern District
of New Yor
BE. ORAIGHEAD, PRINTER AND STEREOTYPER,
Caxton Building.
81, 88, and 85 Centre street, N. Y.
pe caadhraaan’ & bih 3
Thy be ol
TO
MARSHALL P. WILDER, Esa.,
PRESIDENT OF THE
MASSACHUSETTS HORTICULTURAL SOCIETY,
THIS VOLUME IS DEDICATED,
BY HIS FRIEND,
THE AUTHOR.
PREFACE.
A man born on the banks of one of the noblest and most fruit-
fal rivers in America, and whose best days have been spent in
gardens and orchards, may perhaps be pardoned for talking
about fruit-trees.
Indeed the subject deserves not a few, but many words. “Fine
fruit is the flower of commodities.” It is the most perfect union
of the useful and the beautiful that the earth knows. Trees
full of soft foliage; blossoms fresh with spring beauty; and,
finally,—fruit, rich, bloom-dusted, melting, and luscious—such
are the treasures of the orchard and the garden, temptingly
offered to every landholder in this bright and sunny, though
temperate climate.
“Tf a man,” says an acute essayist, “should send for me to
come a hundred miles to visit him, and should set before me a
basket of fine summer fruit, I should think there was some pro-
portion between the labour and the reward.”
I must add a counterpart to this. He who owns a rood of
proper land in this country, and, in the face of all the pomonal
riches of the day, only raises crabs and choke-pears, deserves
to lose the respect of all sensible men. The classical antiqua- |
rian must pardon one for doubting if, amid all the wonderful
beauty of the golden age, there was anything to equal our deli-
cious modern fruits—our honeyed Seckels, and Beurrés, our melt-
ing Rareripes. At any rate, the science of modern horticulture
has restored almost everything that can be desired to give a
paradisiacal richness to our fruit-gardens. Yet there are many
in utter ignorance of most of these fruits, who seem to live
under some ban of expulsion from all the fair and goodly pro-
ductions of the garden.
Happily, the number is every day lessening. America is a
vi PREFACE.
young orchard, but when the planting of fruit-trees in one of the
newest States numbers nearly a quarter of a million in a single
year; when there are more peaches exposed in the markets of
New York, annually, than are raised in all France; when Ame-
rican apples, in large quantities, command double prices in Eu-
ropean markets; there is little need for entering into any praises
of this soil and climate generally, regarding the culture of fruit.
In one part or another of the Union every man may, literally, sit
under his own vine and fig tree.
It is fortunate for an author, in this practical age, when his
subject requires no explanation to show its downright and direct
usefulness. When I say I heartily desire that every man should
cultivate an orchard, or at least a tree, of good fruit, it is not
necessary that I should point out how much both himself and
the public will be, in every sense, the gainers. Otherwise
I might be obliged to repeat the advice of Dr. Johnson to one
of his friends. “If possible,” said he, “have a good orchard.
I know a clergyman of small income who brought up a
family very reputably, which he chiefly fed on apple dump-
lings.” (!)
The first object, then, of this work is to increase the taste for
the planting and cultivation of fruit-trees. The second one is to
furnish a manual for those who, already more or less informed
upon the subject, desire some work of reference to guide them
in the operations of culture, and in the selection of varieties.
If it were only necessary for me to present for the acceptance
of my readers a choice garland of fruit, comprising the few sorts
that I esteem of the most priceless value, the space and time to
be occupied would be very brief.
But this would only imperfectly answer the demand that is
at present made by our cultivators. The country abounds with
collections of all the finest foreign varieties; our own soil has
produced many native sorts of the highest merit; and from all
these, kinds may be selected which are highly valuable for every
part of the country. But opinions differ much as to the merits
of some sorts. ‘Those which succeed perfzctly in one section,
are sometimes ill-adapted to another. And, finally, one needs
some accurate description to know when a variety comes into
bearing, if its fruit is genuine, or even to identify an indifferent
PREFACE. vil
kind, m order to avoid procuring it again, Hence the number
of varieties of fruit that are admitted here. Little by little I
have summoned them into my pleasant and quiet court, tested
them as far as possible, and endeavoured to pass the most
impartial judgment upon them. The verdicts will be found in
the following pages.
From this great accumulation of names, Pomology has be-
come an embarrassing study, and those of our readers who
are large collectors will best understand the difficulty—nay, the
impossibility of making a work like this perfect.
Towards settling this chaos in nomenclature, the exertions of
the Horticultural Society of London have been steadily directed
for the last twenty years. That greatest of experimental gardens
contains, or has contained, nearly all the varieties of fruit, from
all parts of the world, possessing the least celebrity. The vast
confusion of names, dozens sometimes meaning the same varie-
ty, has been by careful comparison reduced to something like
real order. The relative merit of the kinds has been proved
and published. In short, the horticultural world owes this So-
ciety a heavy debt of gratitude for these labours, and to the
science and accuracy of Mr. Robert Thompson, the head of its
fruit-department, horticulturists here will gladly join me in bear-
ing the fullest testimony.
To give additional value to these results, I have adopted in
nearly all cases, for fruits known abroad, the nomenclature of
the London Horticultural Society. By this means I hope to
render universal on this side of the Atlantic the same standard
names, so that the difficulty and confusion which have always
more or less surrounded this part of the subject may be hereafter
avoided.
These foreign fruits have now been nearly all proved in
this country, and remarks on their value in this climate, de-
duced from actual experience, are here given to the public. To
our native and local fruits especial care has also been devoted.
Not only have most of the noted sorts been proved in the gar-
dens here, but I have had specimens before me for comparison, the
growth of no less than fourteen of the different States. There
are still many sorts, nominally fine, which remain to be collect-
ed, compared, and proved; some of which will undoubtedly de-
Vili PREFACE.
serve a place in future editions. To the kindness of pcomolo-
gists in various sections of the country I must trust for the
detection of errors in the present Naomi, and for information of
really valuable new varieties.*
Of the descriptions of fruit, some eplandiion may be neces-
sary. First, is given the standard name in capitals, fol-
lowed by the authorities—that is, the names of authors who
have previously given an account of it by this title. Below
this are placed, in smaller type, the various synonymes, or lo-
cal names, by which the same fruit is known in various coun-
tries or parts of the country. Thus, on page 429, is the fol-
lowing :
Fiemish Beauty. Lind. Thomp.
Belle de Flandres, | Poire Davy.
Bosch Nouvelle. Impératrice de France.
Bosch. Fondant Du Bois,
Bosc Sire. Boschpeer.
Beurre Spence (erroneously).
By this is signified, first, that Fremisn Bxavry is the
standard name of the pear; secondly, that it has been previ-
ously described by Lindley and Thompson ; thirdly, that the
others—synonymes—are various local names by which the
Flemish Beauty is also known in various places ; and, lastly, that
by the latter name—Beurre Spence—it is zncorrectly known
in some collections, this name belonging to another distinct
pear.
It is at once apparent that one of the chief points of value of a
book like this, lies in the accuracy with which these synonymous
names are given—since a person might, in looking over different
catalogues issued here and abroad, suppose that all ten of the
above are different varieties—when they are really all different
names for a single pear. In this record of synonymes, I have
therefore availed myself of the valuable experience of the Lon-
* Tt is well to remark that many of the so-called new varieties, especially
from the West, prove to be old and well-known kinds, slightly altered in
appearance by new soil and different climate. A new variety must possess
very superior qualities to entitle it to regard, now that we have so many
fine fruits in our collections.
PREFACE. ix
don Horticultural Society, and added all the additional in-
’ formation in my own possession.
Many of the more important varieties of fruit are shown in
outline. I have chosen this method as likely to give the most
correct idea of the form of a fruit, and because I believe that
the mere outline of a fruit, like a profile of the human face, will
often be found more characteristic than a highly finished portrait
in colour. The outlines have been nearly all traced directly
from fruits grown here. They are from specimens mostly
below the average size. It has been the custom to choose the
largest and finest fruits for illustration—a practice very likely
to mislead. I believe the general character is better ex-
pressed by specimens of medium size, or rather below it.
Tt only remains for me to present my acknowledgments to the
numerous gentlemen, in various parts of the country, who have
kindly furnished information necessary to the completion of the
work. The names of many are given in the body of the vol-
ume. But to the following I must especially tender my thanks,
for notes of their experience, or for specimens of fruits to solve
existing doubts.
In Massachusetts, to Messrs. M. P. Wilder, S. G. Per-
kins, J. P. Cushing, B. V. French, 8. Downer, and C. M. Ho-
vey, of Boston; John C. Lee, J. M. Ives, the late Robert Man-
ning and his son R. Manning, of Salem; and Otis Johnson, of
Lynn.
In Connecticut, to Dr. E. W. Bull, of Hartford; Mr. S. Ly-
man, of Manchester; and the Rev. H. 8. Ramsdell, of Thomp-
son.
In New York, to Messrs. David Thomas, of Aurora; J. J.
Thomas, of Macedon; Luther Tucker, and Isaac Denniston, of
Albany; Alexander Walsh, of Lansingburgh; T. H. Hyatt,
of Rochester: R. L. Pell, of Pelham; C. Downing, of New-
burgh; and Wm. H. Aspinwall, of Staten Island.
In Ohio, to Professor Kirtland, of Cleveland; Dr. Hildreth, of
Marietta; and Messrs. N. Longworth, C. W. Elliott, and A. H.
Ernst, of Cincinnati.
In Indiana, to the Rev. H. W. Beecher, of Indianapolis. In
New Jersey, to Messrs. Thomas Hancock, of Burlington, and J.
W. Hayes, of Newark. In Pennsylvania, to Mr. Frederick
*
x PREFACE,
Brown, and Col. Carr, of Philadelphia. In Maryland, to Lloyd
N. Rogers, Esq., of Baltimore. In Georgia, to James Camak,
Esq., of Athens.
A. J. D.
Hieutann GARDENS,
Newburgh, N. Y., May, 1845.
PREFACE TO THE REVISED EDITION.
Iy preparing this revised and corrected edition of the “ Fruits
and Fruit Trees of America,” no alteration has been made in
the general principles of cultivation and propagation, and but
little in the descriptions of those varieties that are retained ; but
some, after repeated trial, having proved unworthy of general
cultivation, have been reduced and put in a class of inferior
sorts; some of which, however, have advocates, and succeed in
particular soils and localities.
Many new ones of “very good” and “best” quality have
been added; some well proved, and others partially so, requir-
ing more time to give their true merits; some giving promise
of excellence, others may prove, when fully tested, but of in-
ferior value. a
Something has been done towards ascertaining synonymes
and identifying disputed varieties, and great numbers of speci-
mens compared from various sources; but it requires much
time and long-continued examinations to accomplish even a
little by private individuals, where there is so much confusion
as now exists. Order and accuracy can only be arrived at
when the different varieties are well grown in the same soil
and locality, which could only be realized in an experimental
garden on a large scale.
To the many persons in various parts of the country who
have kindly furnished notes and specimens of numerous fruits,
we tender our acknowledgments.
In Massachusetts, to John Milton Earl, Samuel Colton,
George A. Chamberlain, and George Jacques, Worcester ; J.
C. Stone, Shrewsbury; F. Burr, Hingham; Asa Clement,
Lowell; Willis P. Sargent, West Amesbury; O. V. Hills,
xii PREFACE TO THE REVISED EDITION.
Leominster; Dr. L. W. Puffer, North Bridgewater; Joel Knapp,
Sutton ; and Joseph Merrill, Danversport.
In Connecticut, to §. D. Pardee and Prof. Eli Ives, New
Haven; Sheldon Moore, Kensington ; George Seymour, Nor-
walk; G. W. Gager, Sharon, and P. 8. Beers, Southville.
In Vermont, to Chauncey Goodrich and Rey. John Wheeler,
Burlington; J. M. Ketchum, Brandon; G. W. Harman, Ben-
nington ; Buel Landon, Grand Isle, and Albert Bresee, Hub-
bardton.
In New York, to Dr. James Fountain, Jefferson Valley ;
S. P. Carpenter, New Rochelle; William R. Prince, Flushing ;
Dr. C. W. Grant, A. Saul, Newburgh ; J. G. Sickles, Stuyvesant ;
Elisha Dorr and Prof. James Hall, Albany; J. W. Bailey,
Plattsburgh ; J. Battey, Keeseville; J. C. Hastings, Clinton ;
Matthew Mackie, Clyde; Isaac Hildreth, Watkins ; T. C.
Maxwell and Brothers, and W. T. & E. Smith, Geneva; EIl-
wanger & Barry, H. E. Hooker, A. Frost & Co., and James
H. Watts, Rochester; J. B. Eaton, Buffalo.
In New Jersey, to Louis E. Berckmans, Plainfield; William
Reid, Elizabethtown ; James McLean, Roadstown.
In Pennsylvania, to Dr. W. D. Brinckle, Philadelphia ; Chas.
Kessler and Daniel B. Lorah, Reading; Dr. J. K. Eshleman
and Jonathan Baldwin, Downingtown; Thomas Harvey, Jen-
nerville; Wm. G. Waring, Boalsburg ; Samuel Miller, Leba-
non; Samuel Miller, Jun., Cumberland ; D. H. Wakefield,
Brownsville ; Josiah Hoopes, Westchester.
In Ohio, to Robert Buchanan, Cincinnati; D. C. Richmond,
Sandusky ; A. Thompson, Delaware; M, B. Batcham, Colum-
bus, and N. L. Wood, Smithfield.
In Illinois, to Dr. J. A. Kennicott, West Northfield; F. K.
Phenix and C. R. Overman, Bloomington; Arthur Bryant,
Princeton.
In Indiana, to Reuben Regan, Nicholsonville ; John C. Teas,
Raysville ; Wm. H. Loomis, Fort Wayne.
In Maine, to 8. L. Goodall, Saco. In New Hampshire, to
Robert Wilson, Keene; and Nathan Norton, Greenland. In
Canada West, to James Dougall, Windsor; and William H.
Read, Port Dalhousie. In Michigan, to T. T. Lyon, Plymouth;
Dr. D. K. Underwood, Adrian. In Iowa, to Henry Avery,
PREFACE TO THE REVISED EDITION. xiii
Burlington. In Delaware, to Edward Tutnall, Wilmington.
In Virginia, to H. R. Roby, Fredericksburgh. In North Caro-
lina, to G. W. Johnson, Milton. In Kentucky, to J. S. Downer,
Elkton; and §. J. Leavell, Trenton. In Missouri, to George
Hussman, Herrman. In Washington, to John Saul.
In Georgia, to William N. White and Dr. M. A. Ward,
Athens; Richard C. Peters and Wm. H. Thurmond, Atlanta,
and J. Van Beuren, Clarksville.
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ABBREVIATIONS AND BOOKS QUOTED.
Arboretum Britannicum, or the Trees and Shrubs of Britain, pictorially
and botanically delineated, and scientifically and popularly described
by J. C. Loudon. London, 1845, 8 vols. 8vo.
Annales de la Société d’ Horticulture de Paris——Paris. In monthly Nos.
8vo. 1827 to 1845.
Annales de UV Institut de Fromont. Par le Chevalier Soulange Bodin.
Paris, 8vo. 1829 to 1834, 6 vols.
Adium. A Memoir on the cultivation of the Vine in America, and the
best mode of making Wine. By John Adlum. 12mo, Washing-
ton, 1828.
Bon Jard. Le Bon Jardinier, pour l’Année 1844. Contenant des prin-
cipes generaux de culture, ete. Par A. Poiteau and M. Vilmorin,
Paris. 12mo.—yearly volume.
Busby. A Visit to the principal Vineyards of France and Spain. By
Jas, Busby. New York, 12mo. 1835.
Bridgeman. The Young Gardener’s Assistant. By Thomas Bridgeman.
Tenth ed. New York, 1844, 8vo.
Baumann’s Cat. Catalogue des Vegetaux en tout genre disponible dans
lEtablissement des Fréres Baumann, a Bolwiller, 1842.
Coxe. A View of the Cultivation of Fruit Trees in the United States, and
of the Management. of Orchards and Cider. By William Coxe.
Philadelphia, 8vo., 1817.
Chaptal. Chemistry applied to Agriculture. By John Anthony Chaptal.
American ed., 12mo. Boston, 1835.
Cobbett. The American Gardener. By Wm. Cobbett. London, 1821.
12mo.
Coleman. Reports on the Agriculture of Massachusetts. By Henry Cole-
man. Boston, 8vo. 1840-41.
Dom. Gard. The Domestic Gardener’s Manual. By John Towers. Lon-
don, 1839, 8yo.
Dohamel. Traité des Arbres Fruitiers, par M. Duhamel Dumonceau. Paris,
1768, 2 vols. 4to.
Cultwator. The Cultivator, a monthly journal of Agriculture, &c., Edited
by Luther Tucker. Albany, continued to the present time, 8vo.
Diel. - Versuch einer Systematischen Beschreibung in Deutschland vor-
handener Kernobstsorten. Von Dr. Aug. Freidr. Ad. Diel. 12mo.
24 vols. 1799—1825.
De Candolle. Physiologie Végétale, ou Exposition des Forces et des Fone-
tions vitales des Végétaux. ‘Par A. P. De Candolle. Paris, 1832,
3 vols. 8vo.
——. Prodromus Systematis Naturalis Vegetabilis. Paris, 1818—
1830, 4 vols. 8vo.
D Albret. Cours Théorique et Pratique de la Taille des Arbres Fruitiers.
Par D’Albret. Paris, 1840 8yo.
xvi ABBREVIATIONS AND BOOKS QUOTED.
Forsyth. A Treatise on the Culture and Management of Fruit-trees. By
William Forsyth, 7th ed. London; 1824, 8vo.
Floy. Lindley’s Guide to the Orchard. American ed. with additions by
Michael Floy. New York, 1833, 12mo.
Fessenden. New American Gardener, containing practical directions for
the culture of Fruits and Vegetables. By Thos. E, Fessenden.
Boston, 1828, 12mo.
Gard. Mag. The Gardener’s Magazine, conducted by J. C. Loudon, in
monthly nos. 8vo., 19 vols. to 1844, London.
Gard. Chron. The Gardener’s Chronicle, and Agricultural Gazette, ed-
ited by Professor Lindley, a weekly journal, 4to. 5 vols. 1844 to the
present time.
Hoare. A Practical Treatise on the cultivation of the Grape Vine on
open walls. By Clement Hoare. London, 1840, 12mo.
Hort. Soc. Cat. See Thompson.
Hort. Trans. Transactions of the Horticultural Society of London. Lon-
don, 4to. 1815, and at intervals to the present time.
Hooker. Pomona Londonensis. By William Hooker. London, 1813, 4to.
Hayward. The Science of Horticulture. By Joseph Hayward. London,
1824, 8vo.
Harris. A Report on the Insects of Massachusetts injurious to Vegeta-
tion. By Dr. T. W. Harris. Cambridge, 1841, 8vo.
Hov. Mag. or H. M. The Magazine of Horticulture, Botany and Rural
Affairs. Conducted by C. M. Hovey. Boston, 8vo. monthly nos.
1834 to the present time.
Johnston. Lectures on Agricultural Chemistry and Geology. By Jas. W.
F, Johnston. American ed. New York, 12mo. 2 vols. 1842.
Jard. Fruit. Le Jardin Fruitier, par Louis Noisette, 2 ed. Paris, 1839,
2 vols. 8vo.
Knight. Various articles in the London Horticultural Transactions. By
Thomas Andrew Knight, its late President.
Knoop. Pomologie, ou description des Arbres Fruitiers. Par Joh. Herm.
Knoop. Amsterdam, 1771, Fol.
Ken. The New American Orchardist. By William Kenrick, Boston,
1844.
Kollar. A Treatise on Insects injurious to Gardeners, Foresters and
Farmers. By Vincent Kollar, Notes by Westwood. London,
1840, 12mo.
Langley. Pomona, or the Fruit Garden Illustrated. By Batty Langley,
London, 1729, Folio. :
Loudon. An Encyclopedia of Gardening. By J. C. Loudon. London,
1835, 1 thick vol. 8yo.
An Encyclopedia of Plants. “By the same. London, 1836, 1
thick vol. 8vo.
An Encyclopedia of Agriculture. By the same. London, 1831,
1 thick vol. 8vo.
Hortus Britannicus. A Catalogue of all the plants in Britain,
by the same. London, 8vo.
The Suburban Horticulturist, by the same. London, 1842, 8vo.
The Suburban Gardener and Villa Companion. By the same,
London, 1838, 1842, 8vo.
Arboretum et Fruticetum Britannicum. By the same. §8 vols.
London, 1838, 8vo
Liebig. Organic Chemisty in its applications to Agriculture and Physi-
ology. By Justus Liebig. American ed., Cambridge, 1844, 12mo.
Lind. A Guide to the Orchard and Kitchen Garden, or an account of the
Fruits and Vegetables cultivated in Great Britain. By George
Lindley. London, 1831, 8vo.
ABBREVIATIONS AND BOOKS QUOTED. XVil
Lindley. An Iatroduction to Botany. By John Lindley. London, 1832,
8vo.
——. An Introduction to the Natural System of Botany. By John
Lindley. London, 1835, 2d ed., 8vo.
British Fruits. See Pomological Magazine—it is the same
work.
The Theory of Horticulture, or an attempt to explain the Ope-
ration of Gardening upon Physiological Principles. By John
Lindley. London, 8vo., 1840.
The same work with Notes by A. Gray and A. J. Downing.
New York, 1841, 12mo.
L, or Linneus. Species Plantarum, 5th ed. Berlin, 1810, 5 vols. 8vo.
Leliewr. La Pomone Frangaise, ou Traité de la Culture Francaise, et de
la Taille des Arbres Fruitiers. Par le Compte Lelieur. Paris,
-1811, 8vo.
Man. The New England Fruit Book. By R. Manning, 2d ed., enlarged
by John M. Ives, Salem, 1844, 12mo.
Man. in H. M. Manning’s articles in Hovey’s Magazine.
Mili. The Gardener’s and Botanist’s Dictionary. By Philip Miller. Re-
vised by Professor Martyn. London, 1819, 2 vols. 8vo.
Michaux, The North American Sylva, or Descriptions of the Forest Trees
of the United States, Canada, &c. By A. F. Michaux. Paris, 1819,
3 vols. 8vo. :
M’Intosh. The Orchard and Fruit Garden. By Charles McIntosh, Lon-
don, 1819, 12mo.
NV. Duh. (The New Duhamel) Traité des Arbres Fruitiers de Duhamel.
Nouvelle edition augmentée, etc. Par MM. Poiteau et Turpin,
Paris. 5 vols. folio, 1808, et seq.
Nois. See Jardin Fruitier.
New England Farmer. A weekly periodical, devoted to Agriculture, Hor-
ticulture, &c. Boston, 4to., continued to the present time,
O. Duh. See Duhamel.
Pom. Mag. or P. M. The Pomological Magazine, or Figures and Descrip-
tions of the most important varieties of Fruit cultivated in Great
Britain. London, 1828, 3 vols. 8vo..
Pom. Man. The Pomological Manual. By William R. Prince. New
York, 1831, 2 vols. 8vo.
Prince. A Treatise on the Vine. By William R. Prince. New York,
1830, 8vo.
Prince. gold colour, dotted with
Golden Pippin. gray, russety dots, with also
obscure white specks imbedded under the skin. Stalk nearly
an inch long, slender. Calyx small, and set in a regular, shallow
basin. Flesh yellowish, crisp, rather acid, but with a rich,
brisk, high flavour. A great bearer, but requires a strong, deep,
sandy loam. November to March.
There are many varieties of the English Golden Pippin, dit-
fering but little in general appearance and size, and very little
in flavour, from the old sort, but of rather more thrifty growth;
the best of these are Hughes’, and Kirke’s new Cluster Golden
Pippins.
There are half a dozen sorts of apples which are improperly
called Amertcan GotpEn Pippin, but we have never yet been
able to find a distinct and new variety of this name. What
are so termed are, usually, the Fall, or the Yellow Newtown
Pippin.
GRANDFATHER.
Fruit large, roundish, oblate, inclining to conic, somewhat
angular. Skin whitish, marbled, striped, splashed, and shaded
with crimson. Stalk short, inserted in a very deep cavity, sur-
rounded by russet. Calyx small, closed, set in a small deep,
abrupt basin, surrounded by prominences. Flesh white, tender,
juicy, pleasant, sub-acid flavour. October.
148 THE APPLE.
GreEN SEEK NO FURTHER.
White Seek-no-further.
Flusking Seek-no-further.
Seek-no-further. Come.
Rather large, roundish, conical. Skin yellowish green, sprink-
led with green and brown dots. Stem short, in a moderate
cavity. Calyx closed, in a rather deep basin. Flesh white,
crisp, tender, juicy, with a pleasant, mild, sub-acid flavour.
October, January.
Tree while young very slow in its growth, but makes a compact,
well formed head in the orchard.
Fruit apt to be knotty and unfair.
Origin in the garden of the late Wm. Prince, Flushing, L. I.
GREENSKIN.
An old fruit much grown in North Carolina, also west.
Tree vigorous and erect, productive.
Fruit medium, oblate, flattened at base and crown. Skin
greenish yellow, oily. Stalk very short, inserted in a large
cavity. Calyx small, closed, set in a broad, open basin. Flesh
juicy, very tender, with a sweet, rich, vinous flavour. November,
February.
GreEN’s CHOICE.
Origin Chester County, Pa. Tree vigorous and productive.
Fruit medium, roundish, conical. Skin yellow, striped with
red, Flesh, tender, juicy, very mild sub-acid or almost sweet.
Ripe last of August and first of September.
Green Mountain Prprrn.
From Georgia, and much grown there as a market fruit.
Fruit medium, oblate, inclining to oblong, flattened at base
and crown. Skin greenish yellow. Stalk medium, curved, in
a rather broad, deep cavity, surrounded with russet. Calyx open,
in a broad, shallow basin. Flesh white, crisp, juicy, tender,
with a pleasant vinous flavour. November, February.
GREEN CHEESE.
Winter Cheese. Turner’s Green.
Origin Tennessee, tree of rather slow growth, an early and
abundant bearer.
Fruit medium, oblate, obliquely depressed. Skin greenish
yellow, covered with brown dots. Stalk very short, in a broad,
deep cavity, surrounded by russet. Calyx partially closed, in a
THE APPLE. 149
broad shallow uneven basin. Flesh rather fine, juicy, with a
brisk sub-acid flavour. November to April.
There are several other varieties of Cheese, such as Summer,
Maryland, Fall, &c., but we have not seen enough of them to
give descriptions.
Grimes’ GotpEn Pippin.
ae on the farm of Thos. Grimes, Brooks County,
Virginia.
Fruit medium, cylindric, angular. Skin golden yellow,
covered with minute brown dots. Stalk rather short, inserted
in a deep narrow cavity. Calyx closed or partially closed, set
in a deep abrupt basin. Flesh yellow, juicy, crisp, rich, with a
peculiar sub-acid flavour. January to March.
Harn.
Origin Berks County, Pa. a vigorous grower and profuse
bearer.
Fruit large, globular, inclining to oblong. Skin yellow, striped,
marbled and mottled with red. Stalk rather long, slender, set
in a deep, abrupt cavity. Calyx nearly closed, basin open,
slightly corrugated. Flesh white, juicy, tender, rich, sweet and
slightly aromatic. November, March.
Harris.
Originated with Mr. Harris, Rockingham County, N. Carolina.
Tree vigorous, erect, productive, popular in its native locality.
Fruit large, oblate. Skin bright straw-colour, occasionally
with a pink blush. Stem very short and stout, cavity broad
and shallow, basin large and deep. Flesh coarse, pleasant, sub-
acid. Last of August and continues a long time, valuable for
culinary purposes. (G. W. Johnson, Ms.)
Harnisu.
Fruit medium, oblong, oval, slightly angular. Skin mostly
shaded with dark red, and sprinkled with greyish dots. Flesh
compact, tender, not juicy, almost sweet, pleasant. September to
October.
From Pennsylvania, said to have originated in Lancaster
County.
Hawrnornpen. Thomp. Lind, Ron.
White Hawthornden. Nicoll.
A celebrated Scotch apple, which originated at Hawthornden,
150 THE APPLE.
the birth-place of the poet Drummond. It resembles, some-
what, our Maiden’s Blush, but is inferior to that fruit in flavour.
_ Fruit rather above the medium size, pretty regularly formed,
roundish, rather flattened. Skin very smooth, pale, light yel-
low, nearly white in the shade, with a fine blush where exposed
to the sun. Calyx nearly closed, set in a rather shallow basin,
with a few obscure plaits. Stalk half an inch long, slender.
Flesh white, juicy, of a simple, pleasant flavour. An excellent
bearer, a handsome fruit, and good for cooking or drying. The
ends of the bearing branches become pendulous.
Hecror.
A seedling of Chester Co., Pa. Large, oblong, conical, striped
and mottled with red on a yellow ground. Stem three-quarters
of an inch long, slender, inserted in a deep, open cavity. Basin
narrow, deep, furrowed. Flesh crisp, texture fine, flavour
reg Quality “very good.” January, April. (Ad. Int.
Rep.
HEMPHILL.
From Person Co., N. Carolina. An erect, vigorous grower,
and bears profusely.
Fruit nearly globular, somewhat oblong, inclining to oblate.
Skin whitish yellow, very much shaded with red, and thickly
sprinkled with greyish dots. Stalk medium, in a rather broad,
deep cavity. Calyx closed, basin small. Flesh yellowish,
compact, with.a very rich, mild, sub-acid flavour. November,
May.
Henry APppie.
_ A strong vigorous grower, and productive, from Vermont.
Fruit large, oblong, conic, angular. Skin yellow, with a slight
bronzed cheek, and many small, greyish dots. Stalk short, cavity
moderate. Calyx closed, basin small. Flesh yellow, tender,
not very juicy. Flavour rich, pleasant. October, January.
Hewrick Sweet.
Henry Sweet.
Ladies’ Sweet of some,
Sweet Pearmain.
Strong, upright grower, regular and good bearer.
Fruit medium, oblate, conic. Skin whitish yellow, shaded
with light red, splashed with crimson, and sprinkled with a few
grey dots. Stalk slender, medium, inserted in a deep, wide
cavity. Calyx small, closed, set in a rather deep, abrupt, round
basin. Flesh white, tender, juicy, very sweet, not very rich.
November, May. ;
THE APPLE. 151
Herman.
Origin, farm of Mr. Herman, Cumberland Co. Pa. Tree
vigorous and spreading, quite prolific.
Fruit medium, oblong, conic. Colour, fine red striped on
green ground. Flesh greenish, tender, juicy, sub-acid, and high
flavour, November to April. (Sam. Miller Jr., Ms.)
Hess.
Origin, Lancaster Co., Pa.
Medium size, form variable, sometimes roundish, often conical.
Red, in stripes of different hues. Stem short, rather stout.
Cavity narrow, moderately deep, slightly russeted. Basin deep,
narrow. Flesh greenish white, tender. Flavour agreeably
aromatic. Quality “very good.” Winter. (Ad. Int. Rep.)
HIGHLANDER.
Origin, Sudbury, Vermont. Tree a good grower, very pro-
ductive. Fruit medium, oblate, approaching conic. Skin
greenish, mottled and striped with red. Stalk short, rather
slender, inserted in a rather deep cavity. Calyx smali and
closed, basin small. Flesh white, juicy, tender, with a pleasant,
vinous flavour. September, October.
Higutop Sweet.
Summer Sweet. Sweet June.
Origin, Plymouth, Mass. An old variety, highly prized at
the West. Growth vigorous, very productive.
Fruit medium, or below, roundish, regular. Skin very smooth,
light yellow, partially covered with green dots. Stem medium,
inserted in a deep, narrow cavity, surrounded by thin russet.
Calyx small, closed, basin shallow, slightly furrowed. Flesh
yellowish, very sweet, not very juicy, but pleasant and rich.
August.
HEPpPLeER.
Raised by Mr. Hepler, of Reading, Pa.
Fruit medium, oblate, inclining to conic. Colour light yel-
low, shaded with dull red. Stalk short and small, cavity deep,
surrounded by green russet. Calyx partially closed, basin open.
Flesh white, not juicy, with a pleasant sub-acid flavour. Decem-
ber to April.
Hixon.
Origin, Columbia County, N. Y. Tree vigorous and produc-
tive.
152 THE APPLE.
Fruit large, roundish. Skin yellowish green. Flesh tender,
juicy, sub-acid, excellent for culinary purposes. September to
October.
Hiw’s Favourite.
Origin, Leominster, Mass. A thrifty grower, and very pro-
ductive.
Fruit about medium, roundish, slightly conic, angular. Skin
yellow, mostly shaded, and striped with red, covered with thin
bloom and numerous whitish dots. Stalk short, cavity medium,
uneven. Calyx closed, basin small, shallow. Flesh yellow, com-
pact, tender, juicy, with a pleasant, slightly sub-acid, aromatic fla-
vour. Middle of September, and in use for a month,
Hoe Istanp SwEeEr.
Sweet Pippin.
Origin, Hog Island, adjoining Long Island. Tree vigorous
and productive. Valuable for family use and stock feeding.
Fruit of medium size, oblate. Skin yellow, striped with red,
with a bright crimson cheek. Stem rather short, slender,
inserted in a deep abrupt cavity. Calyx closed, set in a broad
basin of moderate depth. Flesh yellow, juicy, crisp, tender,
slightly aromatic, with a very sweet, rich, excellent flavour.
September, October.
Ho.ziapy’s SEEDLING.
Raised by John Hollady, Spottsylvania county, Va. A very
thrifty, upright grower, a good bearer.
Fruit medium, oblate. Colour yellow, with a faint blush, and
sprinkled with grey dots. Flesh yellowish, compact, tender,
rich, aromatic. November to March. (H. R. Roby.)
Houtanp Preprn. Thomp. Lind. Miller.
Reinnette d’Hollande. Noisette ?
Summer Pippin.
Pie Apple ' of New Jersey.
This and the Fall Pippin are frequently confounded together.
They are indeed of the same origin, and the leaves, wood, and
strong growth of both are very closely similar. One of the
strongest points of difference, however, lies in their time of ripen-
ing. This being with us a late summer, the Fall Pippin a late
autumn, and the White Spanish Reinnette an early winter
fruit.
The Holland Pippin, in the gardens here, begins to fall from
the tree, and is fit for pies about the middle of August, and from
that time to the first of November, is one of the very best kitchen
THE APPLE. 1538
apples, making the finest tarts and pies. It is not equal to the
Fall Pippin for eating.
Fruit very large, roundish, a little more square in outline than
the Fall Pippin, and not so much flattened, though a good deal
like it; a little narrowed next the eye. Stalk half an inch
long, thick, deeply sunk. Calyx small, closed, moderately sunk
in a slight plaited basin. Skin greenish yellow or pale green,
becoming pale yellow when fully ripe, washed on one side with
a little dull red or pale brown, with a few scattered, large, green-
ish dots. Deserves a place in every garden.
Houitow Crown.
Fruit medium, oblong, inclining to oval, flattened at crown.
Skin yellow, striped and splashed with red, and sprinkled with
a few grey dots. Stalk short, surrounded with russet, in a mo-
derate cavity. Calyx closed, basin broad. Flesh yellowish,
juicy, with a sprightly aromatic excellent flavour. October,
January.
Homony.
Origin unknown. Perhaps a local name. Tree vigorous,
upright, an early and constant bearer. Much esteemed in Ken-
tucky, where it ripens first of July, or about the time of early
Harvest.
Fruit large, ovate-conical. Skin yellow, striped with red, mostly
a deep red in the sun. Flesh white, tender, mild, sub-acid, with
a rich, Pearmain flavour. (I. 8. Downer, Ms.)
Honey GREENING.
Poppy Greening.
Origin uncertain. Grown at the West. Tree vigorous,
spreading, very productive.
Fruit large, oblong oval, angular. Skin greenish yellow,
sprinkled with green and grey dots. Stalk rather long, slender,
inserted in a deep cavity. Calyx closed, set in a deep, broad
basin. Flesh white, tender, juicy, brisk, sweet, and slightly aro-
matic. December to April.
Hooxer.
Origin, Windsor, Conn. Growth upright, vigorous, produc-
tive.
Fruit medium, conic, slightly oblique. Skin greenish yel-
low, shaded with dull crimson, striped with red, and sprinkled
with large russet dots. Stalk short, inserted in a very shallow
cayity. Calyx small, partially closed, in a small, abrupt basin.
Flesh greenish, tender, juicy, with a pleasant sub-acid flavour.
November to January.
$ vA
7
154 THE APPLE.
Horse APPLE.
Summer Horse. Yellow Hoss.
Origin supposed to be North Carolina. Tree vigorous, an
early and abundant bearer, valuable for drying and culinary
purposes.
Fruit large, varying in form from oblate to oval, angular.
Skin yellow, sometimes tinged with red, and small patches of
russet. Stalk short, cavity and basin shallow. Flesh yellow,
rather firm and coarse, tender, pleasant, sub-acid. Last of July
and first of August.
Hovsvum’s Rep.
Origin, Berks county, Pa. Large, oblong, compressed at the
sides, Skin red in stripes, yellow at the base. Stem short,
thick. Cavity narrow, not deep, slightly russeted, basin
moderately deep, plaited. Flesh firm, texture tender, with a
delightful aroma; quality, “ very good,” at least. October and
February. (Ad. Int. Rep.)
Hoover.
Raised by Mr. Hoover, of Edisto, South Carolina.
Fruit large and beautiful, nearly globular, inclining to conic.
Color rich dark crimson, peculiarly marked with round, white
spots of about an eighth of an inch in size. Stem half an inch
long, fleshy. Calyx open, in a smooth, greenish yellow basin,
Flesh white, flavour brisk acid. November to February.
Howe’s Russet.
Origin, Shrewsbury, Mass. Very much resembles Roxbury
Russet, and may be seedling of it.
Fruit large, oblate, often conic, angular. Skin greenish yel-
low, mostly covered with russet, and generally with a bronzed
cheek. Stalk short, inserted in a broad cavity. Calyx par-
tially closed, basin abrupt, uneven. Flesh yellowish, compact;
brisk, vinous flavour. January to May,
Hussarpton Pirin.
Origin uncertain, received of Robt. Wilson of Keene, New
Hampshire ; he says it is much cultivated in that neigbourhood,
highly prized, and by many preferred to Baldwin. Tree thrifty,
strong grower, and productive.
Fruit large or very large, variable in form, globular inclining
to conic, angular, slightly oblique. Skin yellow, shaded and
striped with red. Stalk short, inserted in a moderate cavity.
Calyx closed, basin small, corrugated. Flesh tender, yellowish,
THE APPLE. 156
crisp, juicy, with a very pleasant sub-acid flavour. Core long
and open. November to March.
HucGues.
Origin, Berks Co., Pa., from Thomas Hughes, said to be an
abundant bearer, large, roundish. Skin greenish yellow, with
a blush, and numerous grey dots. Stem variable in length, slen-
der, inserted in a moderately deep open cavity. Calyx large,
open, set in a wide, deep, sometimes plaited basin, Flesh fine
texture, tender, juicy. Flavour very agreeable, saccharine without
being sweet, with a delicate and delicious aroma. Quality
“very good” if not “best.” March, April. (Ad. Int. Rep.)
Hourxzvr.
Hurlbut Stripe.
Origin, farm of Gen. Hurlbut, Winchester, Conn. Tree very
vigorous, and great bearer. Fruit medium, oblate, slightly conic,
angular. Skin yellow, shaded with red stripes, and splashed
with darker red, and thinly sprinkled with light dots. Stalk
short, rather slender, inserted in a broad deep cavity, surround-
ed by russet. Calyx closed, basin rather shallow, Flesh
white, crisp, tender, juicy, with a mild sprightly sub-acid
flavour. November, December.
Hunv’s Russet.
Origin, Mr. Hunt’s Farm, Concord, Mass. Growth rather
slow, bears annually and abundantly.
Fruit small, conic. Skin russet, shaded with dull red, on a
greenish yellow ground. Stalk short, slender, cavity deep and
broad. Calyx closed, segments long, recurved in a round open
basin. Flesh juicy, fine grained, rather rich, sprightly, sub-acid
flavour. December to April.
Towa.
Specimens received from W. N. White, Athens, Ga.
Fruit large, oblate, angular, compressed horizontally. Skin
yellow, mottled, marbled, striped and shaded with crimson.
Stem short, in a rather large cavity. Calyx large, partially
closed, in an.abrupt furrowed basin. Flesh white, fine grained,
tender, juicy, vinous, rich and agreeable. A very delightful
apple. Core small. December to February.
JUNALIESKA.
Raised in Cherokee Co., N. Carolina, by J. Whittaker.
Fruit large, globular, inclining to conic. Skin fine yellow,
colour, speckled with dark brown russet. Stem short and fleshy,
s
156 THE APPLE.
cavity narrow, basin very small. Flesh yellow, with a
sprightly sub-acid flavour. November to March. (T. Van
Beuren, Ms.)
Inp1ana Favourite.
Supposed to have originated on the farm of Peter Morrits,
Fayette Co., Indiana. Growth healthy, spreading, and a good
bearer. Fruit medium or large, flattened at the ends, slightly
one-sided. Skin yellowish, shaded and streaked with red, and
covered with russet specks. Stem rather short and slender,
cavity deep. Calyx irregular, basin abrupt. Flesh white,
tender, juicy, vinous, almost sweet, and very pleasant, “very
good.” January to April. (A. H. Ernst.)
JACKSON.
Origin, premises of James M. Jackson, Bucks Co., Pa, Size
medium, roundish. Skin greenish yellow, with many dark
green blotches and grey dots, a very few faint stripes, and warm
mottled brown cheek. Stem variable from short to long, insert-
ed in a deep narrow cavity. Calyx closed, set in a moderately
wide and deep, sometimes slightly plaited basin. Flesh greenish,
fine texture, tender, juicy. Flavour delicately aromatic. Quality
very good, perhaps best. October to May. (W. D. Brinckle.)
JEFFERSON County.
Origin, Jefferson Co.,N. Y. ‘Tree vigorous, an early and great
bearer. Fruit medium size, round, regular. Stalk set in a deep
cavity. Calyx small, closed, in a deep smooth basin. Skin
smooth, greenish yellow, marbled with red and russet on the
sunny side, running into broken stripes toward the shaded side.
Flesh crisp, juicy, tender, mild, sub-acid, rich and excellent.
October to February (Hort.)
JENKINS.
Originated with John M. Jenkins, Montgomery Co., Pa.
Fruit small, roundish, ovate, red interspersed with numerous
large white dots on yellowish ground. Stem more than half
an inch long, slender. Cavity deep, rather wide, sometimes
russeted, Calyx closed; basin deep, open, furrowed. Flesh
white, tender, fine texture, juicy. Flavour agreeably saccha-
rine, exceedingly pleasant and aromatic. Quality “ very good”
if not “best.” The Jenkins is one of those delicious little apples
peculiarly fitted for the table at evening entertainments. Janu-
ary to March. (W. D. Brinckle.)
JERSEY SWEETING.
A yery popular apple in the middle States, where it is not
THE APPLE. 157,
only highly valued for the dessert, but, owing to its saccharine
quality, it is also planted largely for the fattening of swine.
Fruit medium size, roundish-ovate, tapering to the eye. The
calyx is small, closed, very slightly sunk, in a small plaited basin.
Stalk half an inch long, in a rather narrow cavity. Skin thin,
greenish yellow, washed and streaked, and often entirely
covered with stripes of pale and dull red. Flesh white, fine
grained, and exceedingly juicy, tender, sweet, and sprightly.
Young wood stout, and short jointed. This apple commences
maturing about the last of August, and continues ripening till
frost.
Jewet?’s Fine Rep.
Nodhead.
Origin, New Hampshire, of moderate growth, and productive,
requires high culture to produce fair fruit.
Fruit medium, oblate. Skin greenish white, striped and
shaded with crimson. Stem short, inserted in a broad deep
cavity. Calyx firmly closed, in an exceedingly small basin.
Flesh tender, juicy, with a very pleasant, sprightly, almost sweet
flavour. November t6 February.
JeweEtt’s Best.
Origin, farm of S. W. Jewett, Weybridge, Vt., same habit as
Rhode Island Greening.
Fruit large, oblate or nearly globular, irregular. Skin
greenish, mostly shaded with deep red. Stem short, inserted in a
large cavity. Calyx closed, set in a very small basin. Flesh
yellowish, juicy, almost melting, with a very pleasant, rich, sub-
acid flavour. December to February.
Joun’s SwEEtT.
Origin, Lyndsboro, New Hampshire, a good grower, some-
what straggling, a prolific bearer.
Fruit medium, oblong or conic. Skin whitish yellow, sprin-
kled, striped, and splashed with red. Stem short, inserted in a
narrow cavity, surrounded by russet. Calyx closed, set in an
abrupt basin. Flesh juicy, tender, with a sweet peculiar flavour.
January to May.
JOHNSON.
Origin, Brookfield, Conn. A strong, upright grower, and a
good bearer.
Fruit above medium, roundish, conic. Skin smooth, striped
with red on a yellow ground, dark red in the sun. Stem of me-
dium length, in a large cavity. Calyx closed, in an abrupt basin.
158 THE APPLE.
Flesh remarkably tender, crisp and juicy, with a brisk, sweet
flavour, very soon becomes mealy, after ripening. Middle of
August to middle of September.
Joun Carter.
Origin uncertain, grown in Connecticut. Tree vigorous and
productive.
Fruit large, roundish, conic, angular. Skin yellow, marbled,
striped and splashed with crimson. Stem short, set in a large
cavity. Calyx closed, segments long, basin deep, slightly corru-
gated. Flesh white, tender, juicy, with a mild, sub-acid flavour.
September.
JULIAN.
Juling.
A Southern fruit of uncertain origin.
Fruit medium, roundish, tapering somewhat to the eye, rather
one-sided. Calyx small, in a narrow basin. Stem short, in a mo-
derate cavity. Skin thin, yellowish white, striped and marked with
carmine, of a beautiful waxen appearance, sprinkled sparingly
with whitish dots. Flesh white, tender, juicy, and fine flavoured,
indeed the finest summer apple known North and South,
Middle of July in Georgia. (White’s Gard.)
Kateun’s SpirzENBURGH.
Red Pearmain. Red Spitzenburg.
Fruit rather large, oblong oval, approaching conic. Skin
whitish yellow, mostly shaded and striped with red, and thickly
sprinkled with minute dots. Stalk of medium length, inserted
in a deep open cavity. Calyx closed, segments long, set in a
rather narrow abrupt basin, slightly corrugated. Flesh yellowish,
coarse, crisp, juicy, with a pleasant, sub-acid flavour. November
to January.
Kane.
Cane. Cain.
Origin, Kent Co. Delaware. Tree moderately vigorous,
upright, a beautiful little apple of pleasant flavour.
Fruit small, oblate, slightly conic, regular. Skin whitish yel-
low, waxen, beautifully shaded and lightly striped with fine
crimson. Flesh whitish, juicy, crisp, with a pleasant flavour,
October, November.
Keswick Copiin. Thom. Lind.
A noted English cooking apple, which may be gathered fon
tarts as early as the month of June, and continues in use till
November. It is a great bearer and a vigorous tree.
THE APPLE. 159
Fruit a little above the middle size, rather conical, with a few
obscure ribs. Stalk short and deeply set. Calyx rather large.
Skin greenish yellow, washed with a faint blush on one side.
Flesh yellowish white, juicy, with a pleasant acid flavour.
KEIser.
Red Seek-no-further.
An old variety much grown in Jefferson Co., Ohio, and highly
prized, growth of tree like Rambo.
Fruit medium, roundish, oblate, slightly oblique, angular.
Skin pale yellow, shaded with red, indistinctly striped and
thickly sprinkled with large greyish dots. Stalk short, inserted
in a large cavity. Calyx small, closed, in a broad, shallow, cor-
rugated basin. Flesh yellowish, not very juicy, but mild sub
acid. November to February.
Another Red Seek-no-further, received from Samuel Miller,
near Lebanon, Pa., distinct, and a universal favourite there.
December to April.
Kem.
Origin, Berks Co., Pa.
Fruit small to medium, oblong oval. Skin light waxen yel-
low, thickly sprinkled with light russet dots. Stalk long, slen-
der, in a very small, round, peculiar cavity. Calyx closed, basin
shallow and uneven. Flesh white, tender, crisp, with a fine,
brisk, delicate aromatic flavour. Very good. December
to March.
KELsEY.
Origin, Berks County, Pa., on the premises of John Kelsey.
Size medium, roundish, oblate, sometimes inclining to conical.
Skin greenish yellow, with occasionally a faint blush and nume-
rous grey dots. Stem short, inserted in a deep, moderately open
cavity. Calyx closed, set in a very shallow, plaited basin.’ Flesh
tender, fine texture, greenish white. Flavour mild, and exceed-
ingly pleasant, fragrant aroma. Quality very good. March.
(W. D. Brinckle.)
Kentiso Fint-Basxet. Thomp. Lind. Ron.
Potter’s Large Seedling. Ron.
Lady de Grey’s.
An immense English fruit, properly named, and much admired
by those who like great size and beauty of appearance. The
flavour is tolerable, and it is an excellent cooking apple. The
tree grows strongly, and bears well.
Fruit very large—frequently four and a half inches in dia-
meter, roundish, slightly ribbed or irregular. Skin smooth,
160 THE APPLE.
yellowish green, in the shade, but pale yellow in the sun, with
a brownish red blush on the sunny side; slightly streaked or
spotted with darker red. Flesh tender, juicy, with a sub-acid,
sprightly flavour. October to January.
Kentucky APppLe.
Of unknown origin and probably a local name, an early and
abundant bearer, large and very uniform, oblong, conical, color
green, marbled and mottled, with dull red in the sun, with irre-
gular greenish splashes or specks. Cavity narrow, acuminate.
Calyx large, in a narrow abrupt basin. Flesh not very fine, but
juicy, very tender, with a very agreeable, sub-acid flavour. Very
good. Nearly equal to Gravenstein. (T. McWhorter’s, Ms.)
KirxsripGe WHuite.
Tree of rather slow growth, an early and abundant bearer.
Fruit below medium, oblong, ovate, very irregular, ribbed.
Skin yellowish white. Stalk short and small, in a narrow
cavity. Calyx small and closed, segments long, reflexed, basin
narrow. Flesh white, tender, juicy, sub-acid, ripe soon after
early harvest, and continues in use four or five weeks; popular
in some sections of the West.
Klaproth.
KLAPROTH.
This beautiful apple, a native of Lancaster County, Pa., (on
the farm of Mr. Brennaman), was brought into notice by Dr. J.
K. Eshleman of Downingtown, Pa, and promises to be an excel-
lent fruit, especially for market purposes. Bears carriage remark-
THE APPLE. 161
ably well, a most prolific bearer and vigorous grower; we give
the Dr.’s ‘description. Size medium, form oblate. Skin greenish
yellow, streaked and stained with red, deepened on the sunny
side, dotted all over with light specks and occasional russet
spots, near the stalk, which is short and inserted in a smooth
deep cavity. Calyx small and closed, segments reflexed, set in a
wide, regular, and well formed basin. Flesh white, very crisp,
juicy, tender, and pleasant sub-acid flavour, and until quite ripe
acid pr edominates. August to October.
KrowseEr.
Origin, Berks County, Pa., where it is exceedingly popular.
Tree, a handsome grower and an abundant bearer.
Fruit medium, roundish, conic. Colour whitish yellow, striped
and splashed with carminet Stalk rather short, inserted in a
medium cavity. Calyx closed, basin small and corrugated. Flesh
white, tender, mild, sub-acid ‘flavour. December, March.
Kercuum’s Favourite.
Origin, farm of Mr. Ketchum in Sudbury, Vt. Tree vigorous
and productive.
Fruit medium, irregularly oval, inclining to conic. Skin
light waxen yellow, slightly shaded with rosy blush, irregularly
sprinkled with carmine dots. Stalk of medium length, inserted
in a narrow cavity, surrounded by russet. Calyx closed, basin
deep and narrow. Flesh white, with a very mild, rich, and ex-
cellent flavour. September to January.
Lapy Heraty’s Nonsvucu.
Fruit medium, roundish, oblate. Skin light waxen yellow.
Stalk short and stout, cavity large. Calyx closed, basin medium,
corrugated. Flesh rather ia with a pleasant slightly aromatic
flavour. September.
LAKE.
Origin, D. C. Richmond, Sandusky, O. Tree of strong up-
right growth, productive.
Fruit scarcely of medium size, round, ovate, conical. Skin
yellow, striped and shaded with deep red. Flesh tender, juicy,
rich, pleasant sub-acid. Ripe September and October. (Rich-
mond, Ms.)
LANDON. -
Origin uncertain, found on the farm of Buel Landon, Grand
Isle, Vermont, and by him introduced to notice. Tree vigorous,
with low spreading branches, and bears moderately every year.
i
162 THE APPLE.
Fruit medium, roundish, inclining to conic. Skin yellow,
mottled and shaded with red or deep crimson, and covered with
numerous grayish dots. Stalk short, cavity large, surrounded
WT
Auer
Landon.
by russet. Calyx open, basin corrugated and shallow. Flesh
yellowish, firm, crisp, juicy, with a rich, mild, sub-acid flavour,
aromatic. Very good. February to May. ,
Lane’s Rep Srreax.
Origin, orchard of Mr. Lane, Edgar County, Illinois. Tree
of moderate growth. °
Fruit large, round, conical, regular. Colour yellow, with very
fine short stripes, and specks of bright red, beautiful. Flesh
white, fine, tender, pleasant, sub-acid, of fair quality. October.
(Mc Whorter.)
Lane’s Sweet.
Origin, Hingham, Mass. ‘Tree vigorous and productive.
Fruit medium, oblate, slightly conic. Skin fine, yellow, with
a sunny cheek. Stem short, cavity large, russeted. Calyx
closed, basin small, open. Flesh yellowish, not very tender
juicy, sweet, aromatic. November to March.
LANDRUM.
A southern variety, sent us by W. N. White, Athens, ot
Fruit medium, conic, regular. Skin deep crimson, thickly
THE APPLE. 163
sprinkled with large white dots. Stalk of medium length, ra-
ther slender, set in a deep, acute cavity, surrounded by russet.
Calyx very small, closed, basin small, slightly corrugated.
Flesh yellowish, rather coarse, crisp, tender, Juicy, with a rich,
saccharine, vinous flavour. October—November.
LarGe Srrirep Winter PEARMAIN.
Striped Sweet Pippin.
Origin unknown, supposed to be Kentucky, grown at the
south and west. A vigorous grower, and very productive.
Fruit large, roundish, inclining to oblate, angular and irre-
gular, Skin yellow, striped, splashed and shaded with crimson.
Stalk short and small, inserted in a large cavity surrounded by
russet. Calyx small, closed, set in a broad uneven basin. Flesh
yellow, juicy, crisp, tender, with a very mild, rich, pleasant fla-
vour, scarcely sub-acid. October to January.
Late SrraAwBERRY.
Autumn Strawberry.
Tree vigorous, upright. A regular bearer.
Fruit medium, roundish, slightly conical, sometimes faintly
ribbed ; nearly whole surface with small broken streaks of light
and dark red. Stalk slender, about an inch long. Basin ribbed.
Flesh yellowish-white, slightly fibrous, very tender, juicy, with a
fine very agreeable sub-acid flavour. (Thomas.)
LaAcKER.
Laquier.
Origin, Lancaster Co., Pa.
Fruit medium, oblate, angular. Skin pale red, striped with
crimson. Stalk short, slender, inserted in a narrow russeted
cavity. Calyx closed, basin wide, deep, corrugated. Flesh
white, tender, crisp, juicy, pleasant. November to March.
Leper Sweet.
Origin, Portsmouth, N. H. Tree productive ; regular bearer.
Fruit large, roundish, flattened, yellowish-green tinged with
blush, reddish russet specks. Stem short, stout. Cavity open,
deep. Calyx particularly closed. Basin shallow. Flesh yel-
lowish-white ; fine, juicy, crisp, sweet. January to June. (Hov.
Mag.)
Le.anp Spice.
Leland Pippin. New York Spice.
Origin, Sherborn, Mass, Tree vigorous, productive, size large,
164 THE APPLE.
roundish. Skin yellow, nearly covered with bright red. Stem
short, in a narrow cavity. Calyx small, basin shallow. Flesh
yellowish, rather tender, juicy, with a very rich aromatic sub-acid
flavour, excellent for dessert or kitchen. September, October.
(Cole.)
Lewis. :
Origin, Putnam Co, Indiana. A good grower, and produc
tive.
Fruit medium, oblate, conic. Skin yellowish, striped with
crimson, and partially covered with thin cinnamon russet, and
sprinkled with gray and brown dots. Stalk short, inserted in a
deep cavity. Calyx closed or nearly so, in a moderate basin.
Flesh yellow, compact, with a rich sub-acid flavour; not very
juicy. November, February.
LEICESTER SWEET.
Potter Sweet.
Rather large, flattish, greenish yellow and dull red, tender,
tich, excellent, fine for dessert or baking. Winter. Tree, vigo-
rous, not very productive. Origin, Leicester, Mass. (Cole.)
Limser Twic.
James River.
An apple much cultivated South and West. Size medium
or above, roundish oblate inclining to conic. Skin greenish
yellow, shaded and striped with dull crimson, and sprinkled
with light dots. Stalk of medium length, inserted in a broad,
deep cavity, surrounded by thin, green russet. Calyx closed,
set in a small, uneven basin. Flesh whitish, not very tender,
juicy, with a brisk, sub-acid flavour. January, April.
Locy.
Globular, sometimes inclining to oblate, and sometimes ob-
long or conic. Skin greenish, shaded and striped with dull
red. Stalk short, inserted in a small, acute cavity. Calyx
closed, in an open, furrowed basin. Flesh greenish, crisp, ten-
der, juicy, with a very pleasant, brisk, vinous flavour. Novem-
ber—February.
Lone Stem or MAssacuvuseErts.
Origin, Massachusetts. Distinct from the Long Stem of
Pennsylvania. Fruit medium, roundish. Skin pale yellow,
with a dull brown cheek, covered with dots. Stalk very long
and slender, cavity large. Calyx large, partially open, basin
THE APPLE. 165
broad. Flesh white, tender, juicy, with a fine, rich, mild, sub-
acid, aromatic flavour. September to October.
Lonpon SWEET.
Heicke’s Winter Sweet.
Tree upright, vigorous, a good bearer every year.
Fruit medium or large, oblate. Skin pale yellow, with very
slight indications of russet, a little green russet around the
stalk, and sparsely covered with brown specks. Stalk exceedingly
short, in a large cavity. Calyx closed, set in an abrupt, open,
slightly uneven basin. Flesh whitish, juicy, tender, with a
very fine, delicate, sweet flavour, slightly aromatic. Novem-
ber to February.
Lone IsLtanp SEEK-NO-FURTHER.
Westchester Seek-no-further. Ferris.
Origin unknown. An old variety. Tree vigorous and pro-
ductive. Fruit large, oblate, conical. Skin yellow, striped and
splashed with red. Flesh tender, juicy, with a sprightly sub-
acid flavour. Very good. October to February.
Lone Joun.
Red Pearmain. Long Pearmain,
Grown in Ohio. A large, oblong, oval, nearly cylindric,
showy fruit, that has some reputation as a market apple about
Cincinnati. Skin whitish, shaded with red and thickly sprin-
kled with minute dots. Stalk long and slender, in an acute
cavity. Calyx small, nearly closed, in a round, open basin.
Flesh yellowish, crisp, tender, sprightly sub-acid. November to
January.
Loupon Prrrin.
White’s Loudon Pippin.
Origin, farm of Mr. White, Loudon county, Va., and much
cultivated in that section.
Fruit large, oblate, approaching conic, angular. Skin light
yellow, sprinkled with afew greyish dots. Stalk short, inserted
in a large cavity, surrounded by russet. Calyx large, open,
basin smooth and even, rather deep. Flesh yellowish, compact,
tender, juicy, rich, sub-acid. December to February.
Lorine SwEET.
Fruit medium, oblate. Skin greenish yellow, shaded with
red and sprinkled with brown specks. Stalk very short, in a
very large cavity. Calyx closed, basin shallow. Flesh tender,
juicy, sweet, and rich. November to June.
166_ THE APPLE.
LowELL.
Orange. Greasy Pippin.
Tallow Apple. Queen Anne.
Origin unknown. Tree vigorous, spreading, productive.
Fruit large, roundish, oval, or conic. Skin bright waxen
yellow. Stalk of medium length, cavity deep, uneven, basin
deep, abrupt, and furrowed. Flesh whitish, with a brisk, rich,
rather acid flavour. September, October.
Lyman’s Pumpxin Sweet. Ken.
Pound Sweet.
A very large sweet apple, which we received from Mr. 8.
Lyman, of Manchester, Conn. It is, perhaps, inferiour to the
Jersey Sweet or the Summer Sweet Paradise for the table, but
is a very valuable apple for baking, and deserves a place on this
account in every orchard. The original tree of this sort is
growing in Mr. Lyman’s orchard.
Fruit very large, roundish, more or less furrowed or ribbed,
especially near the stalk. Skin smooth, pale green, with ob-
scure whitish streaks near the stalk, and numerous white dots
near the eye, sometimes becoming a little yellow next the sun.
Stalk short, deeply sunk in a narrow cavity. Calyx rather
small, set in an abruptly sunk, rather irregular basin. Flesh
white, very sweet, rich, and tender, but not very juicy. Sep-
tember to December.
There is another Pumpkin Sweet known in this State, which
is oblong or pearmain-shaped, striped with yellow and red, and
ripens in August and September; a second rate apple.
Lyman’s Lancs Summer.
Large Yellow Summer. Ken.
A large and handsome American fruit, introduced to notice
by Mr. 8. Lyman, of Manchester, Conn. The bearing trees are
easily recognized by their long and drooping branches, which
are almost wholly without fruit spurs, but bear in clusters at
their extremities. They bear poorly until the tree attains con-
siderable size, when it yields excellent crops. Fruit quite large,
roundish, flattened at the ends. Skin smooth, pale yellow.
Flesh yellow, tender, sub-acid, rich, and high flavoured, and ex-
cellent either for the table or for cooking. Last of August.
Lyscom. Man. Ken.
Osgood’s Favourite. Matthew Stripe.
Origin, Massachusetts. Fruit large, roundish. Skin greenish
yellow, with a few broken stripes or splashes of red. Stalk short,
THE APPLE. 167
planted in a deep, round, even cavity. Calyx large, in a broad,
plaited basin. Flesh fine grained, and exceedingly mild and
agreeable in flavour. In use from September to November,
Macomber,
Origin, Guilford, Maine,
Fruit full medium, oblate, angular. Skin yellowish, shaded
and striped with red. Stalk short, cavity large. Calyx closed,
basin large and regular. Flesh white, fine grained, tender, fla-
vour sub-acid. December, January.
MaAGNnNotia.
Origin, Bolton, Mass. Growth moderate, productive.
Fruit medium, oblate, conic. Skin yellow, beautifully striped
and mottled with crimson. Stalk short, in a broad, uneven cavity.
Calyx closed, basin small. Flesh white, tender, juicy, with a
brisk, aromatic flavour. October.
Maren’s Favourite.
Maiden’s Apple.
Origin, farm of J. G. Sickles, Stuyvesant, N. Y., from whom
specimens were received. Its delicacy and beauty will make
it desirable for the amateur. Tree of rather slow growth, up-
right slender branches, an annual and good bearer.
Fruit medium, or below, oblong, sometimes slightly conic,
generally cylindric, but often very obscurely angular. Skin
whitish, or pale waxen yellow, shaded, and sometimes slightly
mottled with crimson, and sparsely sprinkled with minute dots.
Stalk short and small, surrounded by thin russet, in a deep,
uniform cavity. Calyx firmly closed, with persistent recurved
segments, in a basin slightly corrugated, deep, abrupt, round, and
open. Flesh whitish, tender, crisp, with a pleasant, very deli-
cate, vinous flavour. December to February.
Marpen’s Brus. Coxe. Thomp.
A remarkably beautiful apple, a native of New-Jersey, and
first described by Coxe. It begins to ripen about the 20th of
August, and continues until the last of October. It has all the
beauty of colour of the pretty little Lady Apple, and is much
cultivated and admired both for the table and for cooking. It
is also very highly esteemed for drying.
Fruit medium sized, flat, and quite smooth and fair. Skin
thin, clear, lemon yellow, with a coloured cheek, sometimes
delicately tinted like a blush, and in others with a brilliant red,
Stalk short, planted in a rather wide, deep hollow. Basin
168 THE APPLE.
moderately depressed. Calyx closed. Flesh white, tender,
‘sprightly, with a pleasant, sub-acid flavour. The fruit is very
Maiden’s Blush.
light. This variety forms a handsome, rapid growing tree, with
a fine spreading head, and bears large crops.
Maysor.
Originated with Major Samuel McMahon, Northumberland
Co., Pennsylvania. Size large, roundish, red, sometimes blend-
ed with yellow on the shaded side. Stem variable in length.
Cavity rather wide, moderately deep. Basin uneven, shallow.
Flesh yellowish, crisp. Flavour pleasant, agreeably saccharine.
Very good. (Ad. Int. Rept.)
Matz Carte. Thomp. Lind.
Pomme Finale. Charles Apple.
Mela di Carlo. Mela Carla.
Pomme de Charles.
The Male Carle is the most celebrated of all apples in Italy
and the south of Europe, whence it comes. Here or in New-
England, it does not always attain perfection, but south of New-
York it becomes beautiful and fine, as it needs a warm and dry
soil. Has proved good south.
Fruit of medium size, very regularly shaped, and a little nar-
rower towards the eye. Skin smooth, with a delicate, waxen
appearance, pale lemon yellow in the shade, with a brilliant
crimson cheek next the sun, the two colours often joining in
THE APPLE. 169
strong contrast. Flesh white, not very juicy, but tender, and
with a delicate, slightly rose-perfumed flavour. September to
January.
MawnsFieLtp Russet.
Brought into notice by Dr. Joseph Mansfield of Groton, Mas-
sachusetts. Tree vigorous and very productive. Fruit small,
oblong, inclining to conic. Skin cinnamon russet. Stem long,
inserted in a deep, furrowed cavity. Calyx partially closed, set
in an open basin. Flesh not very juicy, rich, aromatic, saccha-
rine, vinous. Keeps till April or May.
MaAnomeEt.
Horse Block. Manomet Sweet.
Origin, Plymouth, Massachusetts. Tree vigorous and pro-
ductive. Fruit medium, roundish. Skin fine yellow with a
richly shaded cheek. Stalk rather slender, inserted in a shal-
low cavity slightly surrounded by russet. Calyx closed, basin
shallow, corrugated. Flesh tender, juicy, sweet and rich. Au-
gust, September.
Marks.
Origin, Berks Co., Pennsylvania, on the lands of Mr. Klinger.
Tree vigorous, upright, productive. Fruit medium size, round-
ish, tapering slightly to the crown, somewhat angular. Skin
yellowish white with a few russet dots, and nearly covered with
a faint orange blush. Stem half an inch long, rather stout, ca-
vity narrow, deep, acuminate. Calyx small, closed, basin nar-
row, rather deep, slightly russeted. Flesh whitish, tender, fine
texture, delicately perfumed. Quality “very good” if not
“best.” January to March. (Ad. Int. Rep.)
Marra Busu.
Origin, Lancaster Co., Pennsylvania. A healthy grower and
good bearer. Fruit large, roundish, oblate. Skin yellow shad-
ed, striped and splashed with red, and thinly sprinkled with
russet dots. Stem slender, cavity large, basin abrupt and open.
Flesh white, very tender, juicy, subacid. October, November.
Marston’s Rep Winter.
We received this beautiful apple from Nathan Norton, of
Greenland, N. H., who says the original tree is over 100 years
old and still standing in that town. Tree hardy, of mode-
rate growth. Great bearer and keeps as well as Baldwin, and
by many preferred to that variety, and is a popular fruit in that
neighbourhood. Fruit above medium size, oblong-oval, inclin-
8
170 THE APPLE.
ing to ovate. Stem ? of an inch long, rather slender, in a nar-
row, deep, compressed, slightly russeted cavity—sometimes
Marston's Red Winter.
with a lip. Calyx partially closed, segments long, in a deep
corrugated basin. Colour whitish yellow, shaded and striped
with bright-red and crimson, thickly sprinkled with minute
dots. Flesh whitish yellow, very juicy, tender, sprightly sub-
acid flavour. December to March.
MAvERACK’s SWEET.
Raised by Dr. Maverack, Pendleton District, S. Carolina.
Fruit large, roundish oblate, angular. Skin yellow, mostly
shaded with crimson, and sprinkled with grey or greenish dots.
Stalk short, inserted in a large cavity surrounded by russet.
Calyx open, set in a deep, irregular basin. Flesh rich, plea-
sant, vinous, almost saccharine. °
McArer’s Nonsvucn.
Originated at McAfee’s old Fort in Kentucky. Good grow-
er, very productive. Fruit large, globular, inclining to oblate.
Skin yellowish green, shaded and striped with crimson and co-
vered with a thin bloom. Stem short, inserted in a large cavi-
ty. Calyx closed, set in a small basin. Flesh whitish, solid,
THE APPLE. 1d
crisp, tender, juicy, with a very agreeable, sub-acid flavour.
December, February.
McHenry.
Origin, Elizabethtown, Hamilton, Co., Ohio, farm of Major
McHenry. Growth upright and free, moderately productive.
Colour and quality similar to American Summer Pearmain.
September to December. (Jackson.)
Meracu.
From J. M. Ketchum, Brandon, Vermont.
Fruit large, roundish, slightly conic. Skin greenish yellow,
striped and mottled with lght red, and sprinkled with brown
dots. Stalk long, rather slender, set in a pretty large cavity.
Calyx closed in a corrugated basin. Flesh yellowish, rather fine,
juicy, rich, mild, sub-acid, aromatic. October, November.
Metres.
Fruit large, regular, oblong, narrowing to the eye, some-
times slightly ribbed. Skin yellow, but mostly concealed with
a marbling of red and sprinkled with prominent yellow dots.
Calyx small and closed, set ina narrow basin. Stem very short,
thick, in a narrow deep cavity. Flesh yellowish white, tender,
a a rich slightly sub-acid flavour. Autumn. (White’s
qard.
MEISTER.
From Berks Co., Pa. Size below medium, roundish, conical.
Skin greenish yellow, striped with red, with numerous white
spots, and russet dots. Stem nearly half an inch long, insert-
ed in a wide moderately deep cavity. Calyx small, closed, set
in anarrow, shallow basin. Flesh tender. Flavour sprightly and
pleasant. Quality “very good.” October. (Int. Rep.)
Me tt in tHE Mourn.
Origin, Chester Co., Pa.. Fruit medium or rather below,
oblate, slightly conic. Skin deep red on a green ground, with a
few small white dots. Stalk long, very slender, curved, in a
small cavity. Calyx closed, ina rather abrupt basin. Flesh
white, tender, juicy, with a mild, rather rich, pleasant sub-acid
flavour, somewhat resembling summer Pearmain, September
to November.
Mexico.
- Origin, Canterbury, Conn. Tree of moderate growth, produc-
tive, hardy even in Maine. Fruit medium, roundish, Skin
172 THE APPLE.
bright crimson, striped with very dark red, a little yellow in the
shade with a few large light dots. Stalk large and long, cavity
broad, shallow, russeted. Calyx rather large in a narrow basin.
Flesh whitish, stained with red, tender, rather juicy, with a fine
high flavour, handsome and excellent. September. (Cole.)
MicuarL Henry Pierin. Coxe. Thomp.
Rariton Sweet ?
A New Jersey fruit, a native of Monmouth county, first
described by Coxe, and highly esteemed in many parts of the
Middle States. Fruit of medium size, roundish, oblong or
ovate, narrowing to the eye, smooth, and, when first picked, of a
dull green, resembling slightly the Newtown Pippin. Skin,
when ripe, of a lively yellowish green. Stalk short and rather
thick. Calyx set in a narrow basin. Flesh yellow, very tender,
juicy, with a peculiar sweet flavour. The tree forms a very
upright head, with pretty strong shoots. November to March.
Mipp.s.
Mittle.
Origin, Herkimer, N. Y. A moderate grower, not very pro-
ductive. Fruit medium or below oval, inclining to conic. Skin
greenish yellow. Stem long, slender, in an acute cavity. Calyx
closed, in a small corrugated basin. Flesh white, tender, juicy,
with a brisk, rich, very mild, sub-acid flavour, slightly aromatic.
December, February,
Mirruin Kina.
Origin, farm of Mr. Koffman, Mifflin Co.~Pa, Fruit small,
colour of Rambo, perhaps a trifle more red. Fruit oblong.
Flesh remarkably tender, juicy, and pleasant, first rate. Oc-
tober to December. (Trans. A. P. 8.)
MILLER.
Origin, Berks Co., Pa. Moderately vigorous, very productive.
Fruit large, globular, inclining to oblong. Skin yellowish green
shaded with red, and a bright cheek. Stem very short and
thick, in a deep narrow cavity. Calyx nearly closed; basin
small. Flesh white, juicy, crisp, tender. Flavour mild, sub-acid,
very pleasant, core large. November.
Mititer Appie.
Supposed to be a seedling and brought to notice by James O.
Miller, Montgomery, Orange Co.,N. Y. Tree vigorous and pro-
ductive.
THE APPLE. 173
Fruit rather large, oval or conic. Skin yellow, striped with
red. Stalk short, inserted in a deep large cavity. Calyx open,
in abroad uneven basin. Flesh yellow, tender, juicy, with a
rather mild, rich, pleasant flavour. September, October.
Minister. Man. Ken.
A New England variety, introduced to notice by the late R.
Manning. It originated on the farm of Mr. Saunders, Rowley,
Mass. ; but was first exhibited to Mr. M. by a minister—the
Rev. Dr. Spring, of Newburyport, whence its name. Mr. Man-
ning recommended it, but it has not become popular.
Fruit large, oblong, tapering, to the eye, around which are a
few furrows—and resembling the Yellow Belle-Fleur in outline.
Skin striped and splashed near the stalk, with bright red on a
greenish yellow ground. Stalk an inch long, slender, curved to
one side, and pretty deeply inserted. Calyx small, closed,
inserted in a very narrow, plaited or furrowed basin. Flesh yel-
lowish white, very tender, with a somewhat acid, but very
agreeable flavour. October to February.
Mo.assss.
Supposed to be a native of North Carolina. Tree upright,
vigorous, and hardy.
Fruit medium, oblate, angular. Skin thick, rough, greenish
yellow, shaded with dull pale crimson, thickly covered with
large crimson or lilac dots, and dull lilac bloom. Stalk long
and slender, inserted in a large cavity. Calyx closed, basin very
shallow. Flesh yellow and exceedingly sweet. January to
April.
Monx’s Favourite.
From Randolph Co., Indiana. Tree very thrifty, an annual
bearer.
Fruit large, roundish, angular, slightly flattened, yellow mot-
tled, striped and splashed with dark red, grey russet dots. Stem
short, cavity open, regular. Calyx small, basin broad, furrows
obscure. Flesh yellowish white, tender, sub-acid, very good.
December to June. (Elliott.)
Moore’s GREENING.
Raised by Mr. Moore, of Kénsington, Conn., very produc-
tive.
Fruit large, globular, inclining to oblong or conic. Skin
greenish yellow, sometimes with a slight blush. Stem small, in-
serted in a moderate cavity. Calyx closed, basin very shallow.
Flesh white, juicy, tender, with a brisk, vinous flavour. De-
cember, March.
174 THE APPLE.
Moses Woop.
Origin, Winthrop, Maine.
Fruit medium, roundish. Skin yellow, striped with red,
cavity and basin shallow. Flesh white, tender, juicy, flavour
pleasant, sub-acid. September, October. » (Me. P. 8. Rept.)
Mouse APPLE.
Moose Apple.
Origin, Ulster Co., N. Y. Tree vigorous and productive.
Fruit, in weight, light; in size, large, roundish-oblong, or
slightly conical. Skin pale greenish yellow, with a brownish
blush on one side, and a few scattered, russety grey dots. Stalk
_ three-fourths of an inch long, rather slender, not deeply inserted.
Calyx closed, and set in a narrow basin, slightly plaited at the
bottom. Flesh very white and fine grained, and moderately
juicy, with a sprightly, delicate, and faintly perfumed flavour. _
Munson SwEEt.
Orange Sweet. Ray Apple.
Meachem Sweet.
Origin uncertain, probably Massachusetts. Tree vigorous,
spreading, an annual and abundant bearer.
Fruit medium, oblate. Skin pale yellow, sometimes with a
blush, stem short, cavity large. Calyx closed, basin small.
Flesh yellowish, tender, juicy, sweet. September to February.
Morrison’s Rep.
Origin, supposed to be a native of Medfield, Mass., on the farm
of Mr. Fisher, vigorous and productive.
Fruit medium, conic, angular. Skin light yellow, shaded and
obscurely striped with deep red. Stalk very short, stout, cavity
small. Calyx closed, in a very small basin. Flesh tender, crisp,
with a very mild, pleasant, peculiar flavour. November to
March.
NANTEHALEE.
Maiden’s Bosom.
Origin, Alabama, introduced by Dr. W. O. Baldwin, of Mont-
gomery.
In size large, in shape quite conical, and deeply ribbed, in
colour a beautiful pale waxen yellow. Stem three-fourths
of an inch long, in a narrow, deep cavity. Calyx rather
large, basin deep, very much ribbed. Flesh white, juicy, and
pleasant, Middle of July to first of August. (J. Van Beuren,
MS.)
THE APPLE. 175
Ne Prius Unrra.
Specimens received from Wm. N. White, of Athens, Ga.,* a
beautiful fruit.
Fruit very large, oblate, angular. Skin yellowish, mostly
shaded with deep crimson, and thickly sprinkled with large,
lightish dots. Stalk very short, inserted in a very large cavity,
surrounded by russet. Calyx open, in a broad, deep, corrugated
basin, which has a downy lining. Flesh white, very tender, fine
grained, for a large apple, with a very refreshing, vinous flavour ;
an excellent fruit. October, November.
This has a strong resemblance to Iola.
NEQUASSA.
Origin, Franklin, Macon Co., North Carolina.
Fruit large, oblate, colour yellow striped with red. Stem of
moderate length, inserted in a large, open cavity, basin smoott.
and open. Flesh white and very sweet. November to Janu-
ary. (J. Van Beuren’s MS.)
NEVERSINK.
Origin, Berks Co., Pa.
Fruit large, roundish, exterior of an exceedingly beautiful
waxen orange-yellow colour, with a few russet dots, and a deli-
cately striped and richly mottled carmine cheek. Stem very
short and rather stout, cavity narrow, acuminate, shallow.
Calyx large, basin deep, rather wide furrowed. Flesh yellowish,
somewhat tough, owing probably to the fruit being much shri-
velled, flavour approaching that of the Pine-apple quality, “very
good.” December to April. (Ad. Int. Rep.)
NickaJACK.
Wonder (incorrectly.) Summerour.
Origin, Macon Co., North Carolina, introduced by Silas Mc-
Dowell, of Franklin. Tree of a rambling habit, very vigorous,
a constant and prolific bearer.
Fruit large, roundish, somewhat flattened at base and crown.
Skin yellowish, shaded, striped and splashed with crimson, and
sprinkled with lightish dots. Stalk medium, inserted in a round,
rather deep cavity. Calyx large, open, set in a rather broad
* Some of the new Southern winter apples are of surpassing quality,
caused, doubtless, by the more complete elaboration of their juice during
their warm and lengthened season.
176 THE APPLE.
furrowed basin. Flesh yellow, tender, crisp, juicy, with a fine,
rich, sub-acid flavour. November to April.
Nickajack.
Newark Kine. Coxe. Thomp.
Hinckman. #
A New-Jersey fruit, of medium size, conical or Pearmain-
shaped, and of handsome appearance. Skin smooth, red, with
a few yellow streaks and dots, on a greenish yellow ground.
Calyx set in a narrow basin. Flesh tender, with a rather rich,
pleasant flavour. The tree is spreading, and bears well. No-
vember to February.
Newark Pirpryn. Coxe.
French Pippin,
Yellow Pippin, ' of some American gardens.
A handsome and excellent early winter variety, easily known
by the crooked, irregular growth of the tree, and the drooping
habit of the branches. Not profitable.
Fruit rather large, roundish-oblong, regularly formed. Skin
greenish yellow, becoming a fine yellow when fully ripe, with
clusters of small black dots, and rarely a very faint blush.
Calyx im a regular and rather deep basin. Stalk moderately
THE APPLE. Ve
long, and deeply inserted. Flesh yellow, tender, very rich,
juicy, and high flavoured. November to February.
NortHEerRN SWEET.
Northern Golden Sweet. Golden Sweet.
Origin unknown, supposed to be Vermont. Tree healthy
and productive, but needs high culture for the perfect develop-
ment of the whole crop.
‘Fruit above medium, roundish, conic, angular. Skin oily
yellow, sometimes with a blush. Stem rather long, in a mo-
derate cavity. Calyx small, and closed in a narrow, abrupt,
corrugated basin. Flesh white, tender, juicy, sweet, rich, and
excellent. September, October.
OconrE GREENING.
Origin, banks of the Oconee river, a little below Athens, Ga.
Fruit very large, roundish, flattened. Skin yellow, a little
brownish in the sun, russet about the stem, with a few scat-
tered russet dots. Calyx open, in a shallow, slightly-furrowed
basin. Stalk very short, in a rather regular, deep cavity.
Flesh yellowish, fine-grained, crisp, abounding in a delightful
aromatic, lively, sub-acid juice, quality, “ best.”—(Ad. Int. Rept.,
Ga. H. Sc.)
Oxuto Rep STREAK.
Originated with James Mansfield, Jefferson Co., Ohio. Growth
vigorous, upright. Fruit medium, oblate. Skin yellow, sha-
ded, splashed, and striped with red. Stalk short, cavity large,
russeted. Calyx large, closed, basin shallow, uneven. Flesh
rather compact, juicy, rich, sub-acid. January to April.
Op Eneuisn Copuin. Thomp.
English Codlin. Coxe. Lind. Ray.
Trenton Early ?
A large and fair cooking apple, in use from July to No-
vember. Fruit generally above medium size, oblong or conical,
and a little irregular. Skin clear lemon yellow, with a faint
blush next the sun. Stalk stout and short. Flesh white,
tender, and of a rather pleasant, sub-acid flavour. Much
esteemed for cooking, ripens gradually upon the tree. The
trees are very vigorous and fruitful.
O.tp Hovss.
From the premises of John Cauffman, Bucks Co., Pa. Size
medium, oblate, inclining to ob.-conic. Skin yellow, with a
blush. Stem short, ina moderately wide, not very deep cavity,
8*
178 THE APPLE.
Calyx medium, closed, set in a wide, deep basin. Flesh tender,
fine texture, juicy, flavour agreeable, aromatic ; very good, if not
best. December. (W. D. Brinckle.)
OscEOLA.
Origin, Putnam Co., Indiana. Tree vigorous. Fruit medium,
or above, roundish, obliquely flattened, angular. Skin yellowish,
mostly shaded with red, much sprinkled with small raised
dots, and covered with a thin bloom. Stalk short and small,
in a large, russeted cavity. Calyx open, or partially closed, ina
deep, regular basin. Flesh yellowish, solid, crisp, juicy, mild,
sub-acid, “very good.” June to March. .This somewhat
resembles the Newtown Spitzenburgh, or N, Y. Vandevere, and
perhaps equals that variety.
OrANGE APPLE.
Of New Jersey origin. A vigorous grower, and moderately
productive.
Fruit above medium, roundish, oblate. Skin orange yellow,
with a few grey dots, and sometimes patches of russet. Stalk
short, in a large cavity. Calyx closed. Basin moderate. Flesh
yellow, juicy, sub-acid, pleasant. September, October.
OrnpvorrF.
From Putnam Co., Ohio,
Fruit medium, roundish, slightly angular. Skin lemon yellow,
rich red blush in the sun, with a few stripes and blotches of red.
Stem slender, cavity and basin deep. Calyx open. Flesh yel-
lowish, juicy, crisp, tender, sub-acid, nearly best. October, No-
vember. (Elliott.)
Orne’s Ear.y.
A foreign variety.
Fruit rather large, somewhat angular. Skin yellow, slightly
russeted. Flesh white, tender, juicy, with a pleasant vinous
flavour. September, October.
ParapisE, WINTER SWEET.
The Winter Sweet Paradise, is a very productive and excel-
lent orchard fruit, always fair, and of fine appearance. We
received it some years ago, along with the Summer Sweet Para-
dise, from Mr. Garber, of Columbia, Pa., and consider it a native
fruit.
Fruit rather large, regularly formed, roundish. Skin fair and
smooth, dull green when picked, with a brownish blush, becom-
THE APPLE. 179
ing a little paler at maturity. Stalk short, set in a round cavity.
Calyx small, basin shallow and narrow. Flesh white, fine grained,
juicy, sweet, sprightly, and very good. November to March.
Pracu-Ponp Sweet.
This is a most excellent autumn variety, from a small village
of this name, in Dutchess county, N. Y., which we received
from Mr. J. R. Comstock, an extensive orchardist, near Pough-
keepsie. It appears well worthy of a more general dissemina-
tion.
Fruit of medium size, rather flat, and a little one-sided or
angular in its form. Skin striped light red. Stalk long and
slender. Flesh tender or very mellow, moderately juicy, with
a very rich, sweet, and agreeable flavour. September to No-
vember.
Prop.ie’s CHorce.
Melt in the Mouth of some.
A Pennsylvania fruit.
Fruit medium, oblate, inclining to conic or ovate. Skin
bright red, sometimes obscurely striped, thickly sprmkled with
large whitish dots of peculiar appearance. Stem short and
fleshy, inserted in a large cavity. Calyx large, segments stout,
in a rather large round basin. Flesh yellowish, firm, juicy,
with a brisk, rich, sub-acid flavour. December to March.
Parutps’ SWEET.
Originated on the farm of George Phillips, Coshocton Co.,
Ohio. Tree thrifty, upright, very productive.
Fruit rather large, conic, obscurely five angled. Skin light
yellow, shaded and sprinkled with red, striped with crimson, and
thickly sprinkled with large dots. Stalk medium, rather slender,
inserted in a large cavity. Calyx closed, segments long, basin
round, abrupt and open. Flesh yellow near the skin; juicy,
with a rich, brisk, sweet flavour. November to March.
Put.uiprt.
Grown by William Fisher, Berks Co., Pa.
Fruit large, oblate, conical. Skin greenish-yellow, with nu-
merous blotches and grey dots, and a blush on the exposed side.
Stem short and slender, inserted in a wide moderately deep
cavity. Calyx small, closed, set in a narrow superficial basin.
Flesh tender, fine texture, juicy, fragrant. Flavour delicate and fine
quality, “very good” or “best.” January. (W. D. Brinckle.)
180 THE APPLE.
PIcKMAN.
Origin, Mass.
Fruit medium, roundish, oblate. Skin yellow, with scattered
shades of russet, and small russet specks. Stem short, cavity
acuminate. Calyx large, half closed. Flesh yellowish-white,
ae) sharp acid, valuable for cooking. January, April (Hoy.
ag.
Pink SweEerine.
Originated with William Keller, Cumberland Co., Pa.
Tree vigorous, spreading, producing enormous crops. Fruit
small, greenish, nearly covered with bright red, perfect in form.
Rich pleasant sweet flavour, and a general favourite where
known, but think it too small for general use. September, Oc-
tober. (Samuel Miller Jr.—MS.)
PirrspurGH Pippin.
Flat Pippin. Swiss Pippin.
Father Apple. William Tell.
Switzer Apple.
Origin supposed to be Pittsburgh. An irregular grower,
somewhat drooping in habit, and generally a good bearer.
Fruit large, oblate, slightly angular. Skin pale yellow, rarely
with a blush, sparsely sprinkled with brown dots. Stalk short and
small, in a large cavity, sometimes a little russeted. Calyx
nearly closed, segments long, basin broad and corrugated. Flesh
whitish, juicy, tender, with a fine mild, sub-acid flavour. No-
vember to April. A handsome Pennsylvania fruit, where it is
much prized. Specimens received from Samuel Miller, near
Lebanon, Pa.
Pouty Bricut.
Origin supposed to be Virginia.
Fruit elongated, conic. Skin light yellow shaded with car-
mine, obscurely striped. Stalk of medium length, in an acute
cavity, russeted. Calyx in a small, furrowed basin. Flesh tender,
juicy, with a pleasant sub-acid flavour. September, October.
~
Pomme GRISE.
Pomme de cuir. Grise. TZhomp.
Gray Apple. Leather apple of Turic.
A small gray apple, from Canada, probably of Swiss or French
origin, and undoubtedly one of the finest dessert apples for a
northern climate. It is not a strong grower, but is a good bearer,
and has an excellent flavour.
THE APPLE. 181
Fruit below medium size, oblate. Skin greenish gray or cin-
namon russet, with a little red towards the sun. Calyx small, set
in around basin. Flesh tender, rich, and high flavoured. De-
cember to February.
Porter SPiITrzENBURGH.
Origin uncertain. A free grower and very productive ; now
chiefly known in Connecticut.
Fruit large, globular, slightly inclining to conic, angular.
Skin red, shaded with deep crimson. Stem very short, inserted
in a large cavity surrounded by thin russet. Calyx small, closed,
set in an open basin. Flesh white, much stained, very compact,
crisp, juicy, with a pleasant, brisk, sub-acid flavour. November
to March.
PownaL SpirzENBURGH.
Fruit above medium, oblate, sometimes inclining to conic.
Skin yellow, marbled, and striped with red. Stalk very
short, in a deep, narrow cavity surrounded by russet. Calyx
small, nearly closed, basin rather abrupt. Flesh yellowish,
not very tender, with a pleasant, rather rich, sub-acid flavour.
December to March.
Press Ew1na.
Origin Kentucky. From J, 8. Downer of Elkton.
Tree hardy, vigorous and productive. Fruit medium, round-
ish, flattened at base and crown, angular, slightly oblique.
Skin yellow, shaded and striped with crimson, and thickly co-
vered with dots, having a dark centre. Stalk medium, inserted
in a very deep narrow cavity. Calyx closed, set in an uneven
abrupt peculiar basin. Flesh yellowish, firm, juicy, crisp, tender,
with a very agreeable sub-acid flavour, aromatic. February till
April.
Prisest’s Sweet.
Blue Sweet. Molasses Sweet.
Origin, Leominster, Massachusetts. Tree vigorous and very
productive. Fruit medium, globular inclining to conic. Skin
yellow, chiefly covered with dull red stripes and numerous red
dots. Stalk short, set in a rather deep cavity. Calyx closed,
basin small. Flesh white, fine, tender and pleasant, not very
juicy—a late keeper. January to May.
Quince.
Origin uncertain; first described by Coxe. Growth mode-
rate; productive. Fruit medinm to large, roundish oblate.
182 THE APPLE.
Skin yellow, sometimes with a blush. Flesh tender, juicy,
with a mild, sub-acid, aromatic flavour. November.
Ragan.
Originated with Reuben Ragan, Putnam Co., Indiana.
Tree hardy and fruitful. Fruit medium to large, ovate, conic,
approaching to oblong, angular. Colour marbled and striped
with red on a green ground. Stalk medium length, inserted
in a very deep, narrow cavity. Calyx small, closed, set in a
deep, abrupt basin. Flesh yellowish white, juicy, pleasant, of
a rather rich, spicy, sub-acid flavour. October to November.
Rampour Franc. Duh. Thomp.
Rambour d@’Ete, or Summer Rambour. Cowe.
Frank Rambour. Lindley.
Rambour d’Ete. Poitteau.
A French fruit, a little above médium size, flat, generally
evenly formed, but occasionally a little irregular. Skin pale,
greenish yellow, slightly stained and streaked with red on the
sunny side. Flesh rather soft, of a sprightly sub-acid flavour,
a little bitter before maturity. Ripens early in September.
REBECCA.
Origin, Wilmington, Delaware, and introduced by Joseph P.
Jefferis. Fruit large, roundish, oblate. Skin whitish yellow,
sometimes with a crimson cheek. Stalk very short, inserted
in a deep, narrow cavity. Calyx large, closed, basin broad
and deep. Flesh fine, almost sweet, tender, juicy, somewhat
spicy and refreshing. August, September.
Rep Winter PEARMAIN.
Red Lady Finger. Buncombe?
Tree of moderate upright growth;-a regular bearer. Fruit
medium size, conic, sometimes nearly oblong. Skin yellowish
white, mostly shaded with maroon and thickly sprinkled with
large light dots. Stem very short, in an acute compressed ca-
vity slightly russeted. Calyx closed, set in a small round open
basin. Flesh whitish, tender, juicy, almost melting, with a very
mild, sub-acid, or nearly sweet, slightly aromatic flavour. Ja-
nuary to March
? Rep Repustican.
Origin, Lycoming Co., Pennsylvania. Tree vigorous, spread-
ing. Fruit large, roundish, oblate. Skin yellowish, striped
and shaded with red, and sprinkled with large, whitish dots.
Stem short, in a large cavity. Calyx closed, basin broad,
THE APPLE. 183
deep, and furrowed. Flesh coarse, tender, juicy, sub-acid.
September to December.
Rep Rance.
Fruit medium or below, oblong, angular, slightly conic. Co-
lour, fine yellow shaded with red and thickly covered with
whitish dots. Stalk short, inserted in a small cavity. Calyx
closed, set in a broad, shallow basin. Flesh firm, juicy, rich,
with a mild Spitzenburgh flavour. December, February.
Rep Sweet.
Origin on the farm of D. C. Richmond, Sandusky, Ohio.
Tree upright, vigorous and productive. Fruit medium, round-
ish, oval. Skin yellowish, striped and shaded with light red,
and sprinkled with greenish dots. Stem short and small, in-
serted in an acute cavity surrounded by russet. Calyx closed,
set in a deep, abrupt basin. Flesh whitish, very tender, juicy,
sweet and excellent. November to February.
Rep CatTHeEap.
Tree vigorous and productive, extensively grown in the eastern
and southwestern counties of Virginia. Fruit large, roundish,
conic, angular. Skin yellow, partially shaded with dull red and
sometimes deeper red in the shade, and thickly sprinkled with
whitish dots. Stem short, inserted in a deep cavity. Calyx
partially open, set in a large basin. Flesh yellowish, tender,
juicy, with a very brisk, pleasant flavour. October, November.
Reinette, Gotpen. Thomp. Ron. Lind.
Aurore.
Kirk’s Golden Reinette.
Yellow German Reinette.
Reinette d’ Aix. of various
English Pippin. European
Court-pendu Doré. collections,
Wyker Pippin. ac. to
Elizabet. Thomp.
Wygers.
Megginch Favourite.
Dundee.
The Golden Reinette is a very popular dessert fruit in Eng-
land and on the continent, combining beauty and high flavour.
Fruit below medium size, very regularly formed, roundish, a
little flattened. Skin smooth, golden yellow, washed and striped
with fine soft red on the sunny side, mingled with scattered,
tusset dots. Flesh yellow, crisp, with a rich, sugary, or scarcely
acid juice. October to January.
184 THE APPLE.
This is different and superior to the Recnette Doreé, or Jaune
Hiétive of he French, which is more yellow, and somewhat
resembles it.
ReEpPvuBLICAN Pippin.
Origin, Lycoming Co., Pa. First discovered by George Webb,
who gave it the name. ‘Tree of strong, but crooked growth,
only moderately productive. Fruit large, irregularly oblate.
Skin dull yellow, mostly shaded with red, somewhat striped and
marbled, and thinly sprinkled with large grey dots. Stalk long,
slender, inserted in a deep cavity, surrounded with thin russet.
Calyx small, closed; basin rather narrow and abrupt. Flesh
whitish, tender, juicy, with a pleasant, mild, sub-acid flavour. It
is said to be unsurpassed for cooking and drying. September,
October.
Risston Pipepix. Thomp. Lind. Ron.
Glory of York.
Travers’.
Formosa Pippin.
Rockhill’s Russet.
The Ribston Pippin, a Yorkshire apple, stands as high in
Great Britain as the Bank of England, and to say that an apple
has a Ribston flavour is, there, the highest praise that can be
bestowed. But it is scarcely so much esteemed here, and must
be content to give place, with us, to the Newtown Pippin, the
Swaar, the Spitzenburgh, or the Baldwin. In Maine, and parts
of Canada, it is very fine and productive.
Fruit of medium size, roundish. Skin greenish yellow, mix-
ed with a little russet near the stalk, and clouded with dull red
on the sunny side. Stalk short, slender, planted in a rather
wide cavity. Calyx small, closed, and set in an angular basin.
Flesh deep yellow, firm, crisp, with a sharp, rich, aromatic fla-
vour. The tree forms a spreading top. November to April.
RicHARDSON.
Origin, farm of Ebenezer Richardson, Mass. Fruit large,
roundish, conic, mostly covered with red, bright in the sun, with
numerous large, light specks. Stem rather stout, in a large
cavity. Calyx large, open, in a deep narrow basin. Flesh
greenish white, remarkably tender, juicy, with a fine, rich, almost
saccharine flavour. Last of August, and September. (Cole.)
Rives Pippin.
Fruit rather large, roundish, conical, very much ribbed. Skin
yellow, very slightly shaded, sprinkled with russet and crimson
THE APPLE. : 185
dots. Stalk rather short, inserted generally in a large cavity.
Calyx closed, set in an abrupt uneven basin. Flesh yellowish,
juicy, crisp, with a mild, almost saccharine, slightly aromatic
flavour. March, April.
Rissr.
From Simon S. Riest, Lancaster, Pa. Size large, roundish,
ribbed at apex. Skin fair yellow. Stem of medium length, in
a narrow, moderately deep cavity, with some stellate russet rays.
Calyx small, closed, set in a narrow, contracted, ribbed basin.
Flesh fine, flavour pleasant, very good. August. (W. D.
Brinckle.)
River.
Origin, Mass. Tree of slow growth, but productive. Fruit
medium to large, oblong, oval, slightly conic, ribbed. Skin
yellow, striped and shaded with dark red, with a slight bloom.
Stalk medium, deeply planted. Calyx small, closed, set in a
basin of moderate depth. Flesh coarse, juicy, tender, pleasant,
sub-acid. August, September.
Roapstown Pippin.
Introduced to notice by James McLean of Roadstown, New
Jersey, and originated in that town. A strong, erect grower,
and makes a large tree; a good bearer, and a profitable market
fruit, large and uniformly fair, excellent for cooking and drying
Size large, oblate, oblique. Stem very short, stout, in a broad,
deep cavity. Calyx small, and closed, in a deep basin. Skin
greenish yellow, sparsely sprinkled with green dots. Flesh
white, tender, sprightly, sub-acid. Middle of April to the mid-
dle of September.
Rosgery’s SEEDLING.
Raised by H. R. Robey, Fredericksburgh, Va. Tree very
vigorous and productive.
Fruit large, round, tapering to the eye, colour lively red,
faintly striped, on a scarcely perceptible yellow ground thickly
covered with creamy spots. Flesh yellow, with a very juicy,
rich, high flavour. November, December. (H. R. Robey )
Roserson’s WHIrTE.
Origin said to be Culpepper Co., Va., where it is popular.
Tree upright, of rapid growth, and bears regular crops.
Fruit medium, oblong, flattened at both ends, surface uneven,
colour green, with many dark dots. Flesh yellowish, fine
grained, crisp, juicy, aromatic, sub-acid. October to December,
(HH. R. Robey.)
186 THE APPLE.
Rockport Sweet.
Origin, Massachusetts. Tree a strong grower and productive.
Fruit medium, oblate, obliquely depressed. Skin greenish,
becoming waxen yellow, with a dull red cheek. Stem short and
thick, inserted in a cavity somewhat ribbed, surrounded by rus-
set. Calyx large, nearly closed, set in a broad, open basin.
Flesh whitish, juicy, with a brisk, sweet, aromatic flavour.
January to April.
Rocx Appie.
Origin, Peterborough, New Hampshire, recommended by
Robert Wilson, of Keene, as an excellent fruit. Tree vigorous,
with long, slender branches, very productive.
Fruit large, roundish, slightly flattened. Skin striped and
splashed with dark and bright red on a yellowish ground.
Flesh white, tender, juicy, flavour sub-acid, and very good.
September, October.
Roox Sweet.
Origin, farm of Elihu Pearson, Newbury, Mass. Tree hardy,
vigorous, and a constant bearer.
Fruit medium or below, roundish, oblate, slightly conic.
Skin reddish, shaded, striped and splashed with darker red, and
sprinkled with large whitish dots. Stalk short, set in a broad,
deep, russeted cavity. Calyx closed, basin shallow, corrugated.
Flesh white, tender, juicy, sweet and pleasant. September.
Ro...
Origin, Franklin Co., North Carolina. Tree of moderate
growth, bears abundantly,
Fruit of medial size, oblate. Skin dull red, stalk very long,
cavity wide and deep, basin shallow. Flesh compact, fine
grained, sub-acid, rich and delicious. October toJanuary. (G.
W. Johnson, MS.)
Rolla of Illinois may be the same«
Rum App te.
Origin, Pawlet, Vt. on the farm of Brownley Rum. Tree
upright, vigorous, an early and profuse bearer.
Fruit medium, oblate. Skin yellow, slightly shaded with
crimson. Stalk short, cavity moderate. Calyx partially closed,
basin broad and shallow. Flesh whitish, juicy, tender, sprightly,
sub-acid. November to March. ,
THE APPLE. 187
Russet, Encuisu.
The English Russet is a valuable, long keeping variety, ex-
tensively cultivated, and well known by this name on the Hud-
son, but which we have not been able to identify with any Eng-
lish sort. It is not fit for use until February, and may be kept
till July, which, together with its great productiveness and good
flavour, renders it a very valuable market fruit. It is acknow-
ledged one of the most profitable orchard apples.
Fruit of medium size, ovate, or sometimes conical, and very
regularly formed. Skin pale greenish yellow, about two-thirds
covered with russet, which is thickest near the stalk. Calyx
small, closed, and set in an even, round basin, of moderate
depth. Stalk rather small, projecting even with the base, and
pretty deeply inserted, in a narrow, smooth cavity. Flesh yel-
lowish-white, firm, crisp, with a pleasant, mild, slightly sub-acid
flavour.
The trees grow very straight, and form upright heads, and
the wood is smooth and of a lively brown.
Russert PEARMAIN.
An old variety, good bearer.
Fruit fair, medium size, roundish, conic. Skin green russet,
with faint red stripes and a sunny cheek. Flesh juicy, tender,
with a fine, rich, sub-acid, or almost saccharine flavour. De-
cember to March.
Sartty AvutTuMN.
Origin, Plattsburgh, N. Y., on the farm of J. H. Sanborn.
Tree upright, vigorous and productive.
_ Fruit medium, oblate, conic. Skin greenish yellow, the
exposed side frequently deep red. Stalk short, in a me-
dium cavity. Calyx small, closed, basin small, narrow. Flesh
very tender, rich, high flavour, with a peculiar aroma. Septem-
ber. (J. W. Bailey, MS.)
Scartet Pearman. Thomp. Lind.
Bell’s Scarlet Pearmain. onalds.
Oxford Peach of some English gardens.
A showy dessert apple, of English origin.
Fruit medium sized, pearmain or conical shaped. Skin light
crimson, or yellow, in the shade, rich crimson on the sunny
side. Stalk nearly an inch long, deeply set. Flesh white,
stained with a tinge of pink, crisp, juicy, and of good flavour.
In eating from the last of August to the tenth of October. A
plentiful bearer.
188 THE APPLE.
SEEVER.
Seever’s Red Streak.
From Choshocton Co., Ohio. Fruit medium, globular, lemon-
yellow, striped with bright clear red. Stem short, slender.
Calyx with long segments; basin deep, open. Flesh yellowish,
juicy, sub-acid. October, November. (Elliott.)
SEPTEMBER.
Pride of September.
Origin, Canton Co., Pa., from W.G. Waring. Tree hardy
and vigorous, a good and regular bearer. Fruit large, globular,
somewhat depressed, very slightly conic, angular. Skin yellow,
slightly shaded, and thinly sprinkled with brown dots. Stalk
short, inserted in a deep, abrupt cavity, surrounded by thin rus-
set. Calyx partially closed, setin an open basin. Flesh yellowish,
tender, juicy, with a very agreeable sub-acid flavour. October.
SHEPPARD’S SWEET.
Origin, Windham Co., Conn. Tree thrifty, upright, and a
great bearer. Fruit medium, angular, oblong, approaching
conic. Skin yellow, striped with red. Stalk long, slender, in-
serted in an acute cavity. Calyx firmly closed, set in a small
basin. Flesh white, tender, sweet, and pleasant. October,
November.
SHOCKLEY.
Waddell Hall.
Origin, Jackson Co., Georgia. Tree vigorous, very produc-
tive, valuable for its late keeping.
Fruit medium or below, conic, truncate. Skin waxen, whitish
yellow, chiefly overspread with red, and thickly sprinkled with
light gray dots. Stem long, slender, inserted in a deep acute
cavity. Calyx .partially closed, set in a shallow corrugated
basin. Flesh crisp, juicy, rich, saccharine, slightly vinous, and
pleasant. April, May.
SINE-QUA-NON.
A native of Long Island, named by the late Wm. Prince.
Fruit roundish-ovate, about medium size. Skin smooth, pale
greenish yellow. Stalkslender. Flesh white, very tender, juicy,
and of a delicate and very sprightly flavour. The young trees
are rather slow and crooked in growth. August.
THE APPLE. 189
SLINGERLAND PIppin.
Raised by Mr. Slingerland of Albany Co., New York. Intro-
duced by Prof. James Hall. Fruit medium to large, oblate,
angular, inclining to conic or distinctly conic. Skin yellow, shad-
ed with red and sprinkled with minute dots. Stalk short and
stout, inserted in a broad deep cavity, surrounded with very thin
russet. Calyx small, partially closed, set in a fine angled basin
of variable size. Flesh white, tender, juicy, with a very brisk
vather rich, sub-acid flavour. December, February.
SMALLEY.
Spice.
From Kensington, Conn., where it was much esteemed.
Medium size, oblate, conic. Skin yellow, with a slight blush.
Stalkshort and large, cavity russeted. Calyx closed; basin uneven,
shallow. Flesh tender, juicy, brisk, with a pleasant aromatic
flavour. September, October.
Smiru’s Crpmr.
Origin, Bucks Co., Pa. Extensively grown in Pennsylvania
and western states. Tree vigorous and very productive. Fruit
medium, oblong oval, obliquely flattened. Colour greenish white,
shaded, and striped with red, sparsely covered with grey dots.
Stalk slender, of medium length, inserted in a deep, rather nar-
row cavity. Calyx closed, set in a broad rather shallow basin.
Flesh whitish, tender, juicy, crisp, with pleasant, mild, sub-acid
flavour. December, March,
Sors or WINE.
Worden’s Pie Apple.
Washington.
Bennington.
An old European variety. Tree vigorous and productive.
Fruit medium, roundish ovate, fair. Skin yellow and red,
splashed and shaded with deep red, and sprinkled with white
and grey dots, anda thin bloom. Stem of medium length, slender,
inserted in a narrow cavity. Calyx closed; basin rather shallow,
uneven. Flesh white, often stained, not very juicy, with a mild,
pleasant, sub-acid flavour. ~ August, September.
SouTHEeRN GREENING.
Fruit oblate, much depressed. Skin green. Stalk very short,
inserted in a large cavity, surrounded by russet. Calyx par-
tially closed, segments recurved in a rather large, deep cavity.
7
190 THE APPLE. a
Flesh yellowish, juicy, with a very rich, vinous, pleasant aroma-
tic flavour. November, March.
SpirzENBurGH, FLusuine.
This variety has been confounded by Coxe, and more recently
by Thompson, with the Esopus Spitzenburgh, but is really quite
distinct. The tree makes strong, brown shoots, different from
the slender yellowish ones of that sort.
The fruit is roundish-conical, stalk set in a narrow cavity,
projecting beyond the fruit. Skin nearly covered with red, on
a greenish yellow ground, dotted with large fawn spots, and
coated with a slight bloom. Calyx small, in an even basin.
Flesh white, juicy, crisp, nearly sweet, and of pleasant flavour,
but without the brisk richness, or yellow colour of the Esopus
Spitzenburgh. October to February.
Surron Braury.
Beauty.
Origin, Sutton, Mass. Tree upright, thrifty, and very pro-
ductive. Fruit medium or above, roundish, somewhat angular,
conic. Skin waxen yellow, shaded, mottled and obscurely strip-
ed with fine crimson, and thinly sprinkled with whitish dots.
Stem rather short, inserted in a medium cavity, slightly sur-
rounded by greenish russet. Calyx partially closed, set in a
moderate, uneven basin. Flesh whitish, crisp, tender, juicy, with
a sprightly, sub-acid flavour. November, February.
Sweetine, Harrrorp.
Spencer Sweeting.
Keney’s Sweet.
Origin, farm of Mr. Spencer, near Hartford, and introduced
by Dr. E. W. Bull. Tree moderately vigorous, hardy and pro-:
ductive.
Fruit rather large, roundish, slightly flattened. Skin smooth
and fair, almost covered and striped with fine red over a yellow-
ish green ground,—and sprinkled with small grey dots. Stalk
nearly three quarters of an inch long, slender, inserted in a
rather shallow, round cavity. Calyx broad, closed, with few
segments, set in a slightly uneven basin which is but little sunk.
Flesh very juicy, tender, with a rich, agreeable flavour. De-
cember to May or June.
Sweetine, RaMspEL’s.
Ramsdell’s Red Pumpkin Sweet. Xen. Ramsdell’s Sweet.
Red Pumpkin Sweet. English Sweet.
Ramsdell’s Sweeting we have lately received from Connec-
THE APPLE. 191
ticut, where it is greatly esteemed for the very large crops it
bears, as well as for its remarkably rich saccharine flavour.
We believe it is a native of Connecticut; and it derives its name
from the Rev. H. S. Ramsdell, of Thompson, in that state, who
has introduced it to public attention. The tree is very vigorous,
grows remarkably straight and upright, comes early into bear-
ing, and yields every year enormously.
Fruit rather above medium size, oblong, regularly shaped,
and tapering slightly towards the eye. Skin rich, dark red,
dotted with fawn-coloured specks, and covered with a blue
bloom. Stalk quite short, deeply sunk in a rather narrow ca-
vity. Calyx set in a pretty deep even basin. Flesh yellowish,
very tender and mellow, unusually sweet and rich. In weight
the apple is light. October to February. We have not been
able to distinguish this from English Sweet.
Sweeting, Totman’s.
The Tolman’s Sweeting is scarcely second-rate as a table
fruit, but it is one of the most popular orchard sorts, from its
great productiveness, its value as food for swine and cattle, as
well as for baking. Form nearly globular. Skin, when fully
ripe, whitish yellow, with a soft blush on oneside. Stalk rather
long and slender, inclining to one side, and inserted in a rather
wide, shallow, but regular cavity. Calyx set in a small basin,
slightly depressed. Flesh quite white, rather firm, fine grained,
with a rich, sweet flavour. November to April. Early Duke,
Cherry Duke, (0/ some,) Large Mayduke,
Cerise Guigne, Morris Duke, of various
Coularde, of various Morris’s Karly Duke, English
De Hollande, French Benham’s Fine Har. D’ke, } gardens
D’Espagne, gardens. Thompson’s Duke, ac. to
Griotte Grosse Noire, Portugal Duke, Thomp.
GriotteD’ Espagne(ofsome,) Buchanan’s Early Duke,
Griotte Précoce, (af some,) Millett’s Late Heart Duke. J
Holman’s Duke.
This invaluable early cherry is one of the most popular sorts
in’ all countries, thriving almost equally well in cold or warm
climates. This, the Black Heart, and the Bigarreau, are the
most extensively diffused of all the finer varieties in the United
States. And among all the new varieties none has been found
to supplant the Mayduke. Before it is fit
for table use, it is admirably adapted for
cooking; and when fully ripe, it is, perhaps,
the richest of the sub-acid cherries. In the
gardens here, we have noticed a peculiar
habit of this tree of producing very fre-
quently some branches which ripen much
later than the others, thus protracting for
a long time the period in which its fruit is
in use. The Mayduke is remarkable for
its upright, or, as it is called, fastegiate
head, especially while the tree is young, in
distinction to other sorts, which produce
many lateral branches.
Fruit roundish or obtuse heart-shaped,
growing in clusters. Skin at first of a lively
red, but when fully ripe of a rich dark red.
Flesh reddish, tender and melting, very May duke.
juicy, and at maturity, rich and excellent in flavour. This fruit
is most frequently picked while it is yet red, and partially acid,
and before it attains its proper colour or flavour. It begins to
colour, about New York, in favourable seasons, the last of May,
and ripens during the first half of June.
Mayduke is said to be a corruption of Médoc, the province in
' France, where this variety (the type of all the class now called
Dukes) is believed to have originated.
Reine Hortense.
Monstrous de Bevay. Belle de Bevay.
Lemercier. Seize a la Livre.
French origin, of Duke habit. Tree a healthy and handsome
grower, productive, and a very desirable variety.
ii
274 THE CHERRY.
Fruit very large, roundish elongated. Skin a bright lively red,
somewhat marbled and mottled. Suture distinctly marked by
a line without any depression. Flesh tender, juicy, very slightly
sub-acid and delicious. Ripe from the middle to the last of July.
Vaiu’s Aueust Duke.
A very excellent late cherry, of the Duke class. Originated
with Henry Vail, Esq., Troy, N. Y., and bids fair to rival many
of its season. Tree very productive, and of vigorous growth.
Fruit large, obtuse heart-shaped, regular in form. Stalk medium
length, inserted in a rather deep but narrow cavity. Skin rich
bright red on the shaded side, and of a lively cornelian red jin
the sun. Flesh tender, sub-acid, much like the Mayduke ‘in
flavour. Ripe the last week in July, and the first week or two
in August.
CLASS II.
SECTION II.
Comprises those of “very good” quality, some of which may
prove “ best.”
Carnation. Thomp. Lind.
Wax Cherry.
Cerise ‘Nouvelle d’Anglet
erise Nouvelle ngileterre
Cerise de Portugal, . "| Of Bench
Grosse Cerise Rouge Pale, ree
Griottier Rouge Pale, J Thomp
Griotte de Villennes. ;
A very handsome, light red, large cherry,
highly esteemed here for brandying and
preserving.
Fruit large, round. Skin at first yellow-
ish white, mottled with red, but becoming
a lively red slightly marbled. Stalk about
an inch and a half long, stout. Flesh ten-
der, a little more firm than most of this a
division, but juicy, and when fully ripe, of
a sprightly and good sub-acid flavour. The
foliage is pretty large, and the wood strong,
but the tree has a spreading, rather low
habit. It is a moderate but regular bearer, (
and the fruit hangs a long while on the
branches, without decaying. Ripe the
middle and last of July.
Prince’s Duke is a very large variety of Carnation.
this cherry, raised from a seed of it, by Mr. Prince, of Long
Island. Its shy habit of bearing renders it of little value.
~~
equ
THE CHERRY. 275
CurISTIANA and Mary.
Two varieties raised by B. B. Kirtland, Greenbush, N. Y., and
noted in the Horticulturist as resembling, in tree and fruit, the
Mayduke, and are probably sub-varieties.
Cor’s Lare CARNATION.
A promising late variety. Fruit above medium size, roundish;
suture shallow, with a line. Colour amber, mostly shaded and
mottled with bright red. Flesh juicy and sprightly sub-acid.
Ripe from the middle till the last of July.
Ducuess DE PALLUAU.
A new foreign sort, medium size, roundish heart-shaped,
compressed, very dark purple. Stem long and slender, in a
large open cavity. Flesh dark red, tender, juicy, mild acid.
Ripe the middle of June. Vigorous growth for its class.
Fiemisu. Thomp.
Montmorency (of Lindley.)
Kentish (of some.)
Cerise 4 Courte Queue. Poit.
Montmorency a Gros Fruit,
Gros Gobet, O. Duh.
Gobet a Courte Queue.
A Courte Queue de Provence.
English Weichsel ?
Weichsel mit gauzkurzen stiel, l of the
Double Volgers. Duich.
This is a very odd looking
fruit, being much flattened, and
having a very short stalk.
Fruit rather large, very much
flattened both at the top and
base, and generally growing in \
pairs. Stalk stout, short. Skin f rs sh ork.
shining, of a bright lively red. Re
Flesh yellowish white, juicy, and
sub-acid. Good for preserving;
but, unless very ripe, scarcely
rich enough for table use. Last rtereays
of July. sania
Jerrrey’s Duxe. Thomp.
Jeffrey’s Royal. Lind.
Jeffrey’s Royal Caroon.
Royale
Cherry Duke. ¢ 2 Du
Royale Ordinaire. Poiteau.
Fruit of medium size, round, or a little flattened at the apex
276 THE CHERRY.
and basin. Skin of a fine lively red. Stalk moderately long.
Flesh yellowish amber, scarcely red. Juice abundant, and of
a rich flavour. The trees are of a distinct habit of growth, be-
ing very compact, and growing quite slowly. The buds are
very closely set, and the fruit is borne in thick clusters. Mid-
dle and last of June.
Kentisu. Thomp.
Virginian May, ' of American
Early Richmond. gardens.
Kentish, or 5
Flemish, t Lina.
Common Red,
Sussex,
Pie Cherry,
Kentish Red.
Montmorency. O. Duh.
Montmorency 4 longue queue,
Commune,
Muscat de Prague.
of the English.
of the French.
The true Kentish cherry, an old European sort, better known
here as the Early Richmond, is one of the most valuable of the
acid cherries. It begins to colour about the 20th of May, and
may then be used for tarts, while it will hang upon the tree,
gradually growing larger, and losing its acidity, until the last
of June, or in dry seasons, even until July, when it becomes of
a rich, sprightly, and excellent acid flavour. The tree grows
about eighteen feet high, with a roundish spreading head, is
exceedingly productive, and is from its early maturity a very
profitable market fruit, being largely planted for this purpose in
New Jersey. This kind is remarkable for the tenacity with
which the stone adheres to the stalk. Advantage is taken of
this to draw out the stones. The fruit is then exposed to the
sun, and becomes one of the most excellent of all dried fruits.
Fruit when it first reddens rather small, but, when fully ripe,
of medium size, round, or a little flattened; borne in pairs.
Skin of a fine bright red, growing somewhat dark when fully
ripe. Stalk an inch and‘a quarter long, rather stout, set in a
pretty deep hollow. Flesh melting, juicy, and, at maturity, of
a sprightly rather rich acid flavour.
Larce More to.
Kirtland’s Large Morello.
Raised by Prof. Kirtland. Promises valuable, but as yet not
fully tested. Fruit above medium, roundish, dark red, juicy,
rich acid, good flavour; pit small. Season, early in July. (EI-
liott.)
THE CHERRY. 277
Moretio. ‘Thomp. Lind. Lang.
Milan. Lang. English Morello.
Cerise du Nord. Nois. Large Morello.
Griotte Ordinaire du Nord. Dutch Morello.
September Weichsel Grosse. Ronald’s Large Morello.
The Morello is a fine fruit. Its name is said to be derived from
the dark purple colour of its juice, which resembles that of the
Morus or Mulberry. It is highly valuable for all kinds of pre-
serves, and is an agreeable addition to a dessert.
Fruit of pretty large size, round, or slightly obtuse, heart-
shaped. Skin dark red, becoming nearly black when fully ripe.
Flesh dark purplish red, tender, juicy, and of a pleasant sub-acid
favour, when quite mature. Ripe 20th of July.
The Common Morello of this country, is a smaller variety of
the foregoing, and a little darker in colour. Little esteemed.
Priumstone More..o.
Tree of slow growth, makes a fine pyramid. A productive,
hardy, and valuable sort.
Fruit large, roundish, inclining to heart shape. Skin, deep —
red. Stalk an inch and a half long, rather slender and straight,
set in a hollow of moderate depth. Flesh reddish, tender, juicy,
and when well matured, of a sprightly and agreeable flavour.
Stone long and pointed. Ripe last of July, and first of August.
Roya Duxs. Thomp.
Royale Anglaise Tardive.
Growth upright, compact head, branches less slender than
Mayduke. Moderate bearer.
Fruit large, roundish, and distinctly oblate or flattened. Skin
darkred. Flesh reddish, tender, juicy and rich. A good bearer.
Ripens in the last of June.
SHANNON.
This is a Morello raised by Prof. Kirtland, and as it has not
fruited with us, we give Mr. Elliott’s description.
Fruit slightly above medium size, globular, flattened at junc-
tion with stem. Dark purplish red, when ripe. ~Flesh tender,
reddish purple, juicy, acid. Pit small. Stem long, slender, in-
serted in an open cavity. Season, middle of July. (Elliott.)
CLASS II.
SECTION II.
contains those superseded by better ones.
278 THE CHERRY.
BELLE DE ScEAUX.
Chatenay.
A Morello, from France. Fruit round; deep red. Flesh yel-
lowish, juicy, acid. Last of June.
Bette VEzZzovrRIs.
Medium to large, light red, somewhat transparent, sub-acid.
Quality good to very good. Ripe about the same time as
Downer’s Red.
Bourrner’s Octoser More.1o.
A new foreign sort. Small, late, acid, and of little or no
value.
Ciuster. Thomp.
Cerise 4 Bouquet. Poiteawu. Duh.
Cerisier a Trochet,
Chevreuse
Commune 4 Trochet, of Pied
Tres Fertile, g :
Griottier a Bouquet.
Bouquet Amarelle,
Trauben Amarelle
Busch Weichsel, v8 2s
Flandrische W eichsel, ;
Biischel Kirsche.
A very curious fruit, growing closely clustered around a com-
mon stalk, small size, borne in clusters of from two to six; round,
of a lively red. Ripens the last of June. The tree is small in
all its parts.
Der Spr.
Full medium size, quite acid. Ripe soon after Mayduke, and
forms a prolific bush.
Earty May. Thomp. Lind.
May Cherry. Lang. Précoce.
Small May. Petite Cerise Rouge Précoce.
Cerisier Nain 4 Fruit Rond. KGnigliche Amarelle.
Précoce. O. Duh. Friihe Kleine Runde.
Griottier Nain Précoce. Zwerg Weichsel.
Hative. Cerise Indulle.
An early Morello of rather dwarf habit. Ripening about the
first of June. Fruit small, round, slightly flattened. Lively red,
tender, juicy, acid. Not of much value.
THE CHERRY. 279
Guiene Nore Luisante.
Black Spanish.
Fruit medium size, round heart-shaped, glossy, blackish red.
Flesh reddish purple, tender, juicy, rich, acid. Ripe middle to
last of July.
ImprertAL More .to.
A productive and early bearing variety. Fruit medium size,
roundish, dark purplish red. Flesh tender, juicy, acid. Last of
July.
Late Kenrisu.
Common Red,
Pie Cherry,
Common Sour Cherry,
Kentish Red,
Kentish.
This cherry, a variety of the Kentish, is better known amine
us than any other acid cherry.
Itis emphatically the Pie Cherry of this country, being: more
generally grown than any other sort.
Fruit medium, round, flattened. Skin deep lively red, when
fully ripe. Flesh very tender, and abounding with a highly acid
juice. Ripens middle July.
of American
gardens.
Louis Putte. Elliott.
A Morello, from France. Fruit medium, roundish, dark red.
Flesh red, juicy, tender, acid. Middle of July.
Ramsey’s Late Moretvo.
Origin unknown. Tree moderately vigorous, with unusually
light coloured wood and leaves. Ripens gradually through Au-
gust and September. Not of much value except to the curious
amateur.
Fruit large, roundish heart-shaped. Colour, rich lively red.
Flesh juicy, with too much acid for the table.
ORNAMENTAL VARIETIES.
Laree Dovusie FLoweErina.
Double French Cherry.
Merisier 4 Fleurs Doubles. Thomp. Duh.
Prunus cerasus pleno.
Cerasus sylvestris, flore pleno. Arb. Brit.
The double blossomed cherry bears no fruit, but whoever ad-
280 THE CHERRY.
mires a beautiful flowering tree, cannot refuse a place in his
garden to this one, so highly ornamental. Its blossems, which
appear at the usual season, are produced in the most showy
profusion; they are about an inch and a half in diameter, and
resemble clusters of the most lovely, full double, white roses.
The tree has the habit and foliage of the Mazzard Cherries, and
soon forms a large and lofty head.
Dwarr Dovusie FLowerinea.
Double Flowering Kentish.
Small Double Flowering.
Cerisier 4 Fleurs Doubles. Thomp. N. Duh.
This is a double flowering variety of the sour or Kentish
cherry, and has the more dwarfish habit and smaller leaves
and branches of that tree—scarcely forming more than a large
shrub, on which account it is perhaps more suitable for small
gardens. ‘The flowers are much like those of the large double
flowering, but they are not so regular and beautiful in their
form.
Cutnese Dovusie FLowERING.
Yung To.
Cerasus serrulata. ;
Serrulated Leaved Cherry. t Arb. Brit.
This is a very rare variety, recently imported from China,
with the leaves cut on the edges in that manner known as ser-
rulate by botanists. Its flowers, which are borne in fascicles,
are white, slightly tinged with pink, and nearly as double as
those of the large double flowering. The tree considerably re-
sembles the sour cherry tree, and appears rather dwarfish in its
growth.
Weepine, or Axtsaints. Thomp.
Ever flowering Cherry, :
C. vulgaris, semperplorens, t arb. nace
Cerise de la Toussainte. NV. Duh. Nois.
Guignier 4 rameaux pendans,
Cerise Tardive, of the
Cerisier Pleurant, French.
Cerise de St. Martin. .
St. Martin’s Amarelle,
Martin’s Weichsel, of the
Monats Amarelle, Dutch.
Allerheiligen Kirsche.
This charming little tree, with slender, weeping branches,
clothed with small, almost myrtle-like foliage, is a very pleasing
ornament, when introduced on a lawn. Its fruit is a small, deep
THE CURRANT. 281
red Morello, which is acid, and in moist seasons, is produced
for a considerable period successively. When grafted, as it
generally is, about the height of one’s head, on a straight stem
of the common Mazzard, it forms a beautiful parasol-like top,
the ends of the branches weeping half way down to the ground.
Vircintan Wiip CHERRY.
Wild Cherry, of the United States.
Cerasus Virginiana. Arb. Brit. Dec.
Cerasier de Virginie. French.
Virginisch Kirsche. German.
Our native wild cherry is too well known to need minute de-
scription. It forms a large and lofty forest tree, with glossy,
dark green leaves, and bears currant-like bunches of small
fruit, which are palatable, sweet, and slightly bitter when fully
ripe, at midsummer. They are, however, most esteemed for
preparing cherry bounce, a favourite igueur in many parts of
the country, made by putting the fruit along with sugar in a
demijohn or cask of the best old rum.
The black wild cherry, (C. serotina, Torrey and Gray,) which
ripens the first of September, is the best kind. The other spe-
cies, (C.Virginiana,) which is commonly known as the Choke
Cherry, bears reddish coloured fruit, which is more astringent,
and ripens a month earlier.
Selection of choice Cherries to ripen in succession. Early
Purple Guigne, Belle de Orleans, Mayduke, Belle de Choisy,
Rockport, Bigarreau, Tartarian, Elton, Gov. Wood, Coe’s Trans-
parent, Great Bigarreau, Delicate, Downer’s Late, Reine Hor-
tense, Belle Magnifique, Kentish.
The hardiest cherries are the Kentish, (or Virginia May,) the
Dukes, and the Morellos. These succeed well at the farthest
limits, both north and south, in which the cherry can be raised ;
and when all other varieties fail, they may be depended on for
regular crops. Next to these, in this respect, are the Black
Heart, Downer’s Late, Early Purple Guigne, and Elton.
CHAPTER XIII.
THE CURRANT.
Ribes rubrum, Lin. Grossulacee, of botanists.
Grossillier commun, of the French; Die Johannisbeere, German; Albesseboom,
Dutch; Ribes rosso, Italian; and Grossella, Spanish.
TE name currant is said to be derived from the resemblance
282 : THE CURRANT.
in the fruit to the little Corinth grapes or raisins, which, under
the name of currants, are sold in a dried state in such quantities
by grocers; the latter word being only a corruption of Corinth,
and the fruit of this little grape being familiarly known as such
long before the common currants were cultivated. -
The currant is a native of Britain, and the north of Europe,
and is, therefore, an exceedingly hardy fruit-bearing shrub, sel-
dom growing more than three or four feet high. The fruit of
the original wild species is small and very sour, but the large
garden sorts produced by cultivation, and for which we are
chiefly indebted to the Dutch gardeners, are large and of a more
agreeable, sub-acid flavour.
The Black Currant, (Ribes nigrum,) is a distinct species, with
larger leaves, and coarser growth, and which, in the whole plant,
has a strong odour, disagreeable, at first, to many persons.
Uszs. The cooling acid flavour of the currant is relished by
most people, in moderate quantities, and the larger varieties
make also a pretty appearance on the table. Before fully ripe,
currants are stewed for tarts, like green gooseberries, and are
frequently employed along with cherries or other fruits in the
same way; but the chief value of this fruit is for making ewrrant
jelly, an indispensable accompaniment to many dishes. Currant
shrub, made from the fruit in the same manner as lemonade, is
a popular summer drink in many parts of the country, and cor-
responds to the well known Paris beverage, eaw de grosseilles.
A sweet wine of very pleasant taste, is made from their express-
ed juice, which is very popular among farmers, but which we
hope to see displaced by that afforded by the Isabella and Ca-
tawba grapes,—which every one may make with less cost and
trouble, and which is infinitely more wholesome, because it re-
quires less additions, of any kind, to the pure juice.
The fruit of the black currant is liked by some persons in
tarts, but it is chiefly used for making a jam, or jelly, much
valued as a domestic remedy for sore throats. The young
leaves dried, very strongly resemble green tea in flavour, and
have been used as a substitute for it.
The season when currants are in perfection is midsummer,
but it may be prolonged until October by covering the bushes
with mats, or sheltermg them otherwise from the sun.
Propagation AND CuuturE. Nothing is easier of culture
than the currant, as it grows and bears well in any tolerable
garden soil. Never plant out a currant sucker. To propagate
it, it is only necessary to plant, in the autumn, or early in the
spring, slips or cuttings, a foot long, in the open garden, where
they will root with the greatest facility. The currant should
never be allowed to produce suckers, and, in order to ensure
against this, the superfluous eyes or buds should be taken out be-
fore planting it, as has been directed under the head of Cuttings.
_—_
THE CURRANT. 283
When the plants are placed where they are finally to remain,
they should always be kept in the form of trees—that is to say,
with single stems, and heads branching out at from one foot to
three feet from the ground. The after treatment is of the sim-
plest kind; thinning out the superfluous wood every winter, is
all that is required here. Those who desire berries of an extra
large size stop, or pinch out, the ends of all the strong growing
shoots, about the middle of June, when the fruit is two-thirds
grown. ‘This forces the plant to expend all its strength in en-
larging and maturing the fruit. And, we may add to this, that
it is better not to continue the cultivation of currant trees after
they have borne more than six or eight years, as finer fruit will
be obtained, with less trouble, from young plants, which are so
easily raised.
There are, nominally, many sorts of currants, but the follow-
ing sorts comprise all at present known, worthy of cultivation.
The common Red, and the common White, are totally unde-
serving a place in the garden, when those very superior sorts, the
White, and Red Dutch, can be obtained.
ATTRACTOR.
A new variety from France. White, very large, productive
and vigorous.
CuampaGne. Thomp. Lind.
Pleasant’s Eye.
Grossellier 4 Fruit Couleur de Chair.
A large and handsome currant, of a pale pink, or flesh colour,
exactly intermediate in this respect, between the red and white
Dutch. It is quite an acid sort, but is admired by many for its
pretty appearance.
CHERRY.
A new strong growing variety, with stout, erect, short-jointed
shoots; leaves large, thick, and dark green. Not any more
productive than other currants, but a valuable one for market
and preserving.
Fruit of the very largest size. Branches short. Berries deep
red, and rather more acid than Red Dutch.
FrrtiteE Currant oF PALiuav.
New, from France. Said to be large, excellent and very pro-
ductive. Not yet tested here.
Gonpomn Rep.
From France. Rather late; light red; large, quite acid,
large bunches, leaves large, vigorous grower, very productive.
284 THE CURRANT. :
Gonvoin Wuire.
Fruit large, whitish yellow, quite sweet, more so than any
other sort, branches rather long, strong growth, productive.
Kwyteut’s Sweet Rep.
This is not a sweet currant, but is considerably less acid than
other red currants, not as sweet as White Dutch. Fruit nearly
as large as Red Dutch; rather lighter in colour. Productive.
Kwyieur’s Earty Rep.
The merit of this variety is in its ripening a few days earlier
than other sorts.
Knicut’s Larce Rep.
Fruit very large bright red, bunches very large, very produc-
tive, an excellent sort.
Lone Buncuep Rep.
Grosse Rouge de Holland.
Fruit large, bunches long, berries deep red, much like Red
Dutch, with a little larger clusters, and rather larger fruit. Very
productive.
La VERSAILLAISE.
New French Currant, very large, with long bunches; next
in size to cherry currant, deep red, very productive.
La Hartve.
A new early red currant from France, not yet fruited here,
Said to be excellent. ,
La Fervice.
From France. Large, deep red; very productive.
Prince ALBERT.
New, vigorous grower, large foliage, late in ripening, produc-
tive and valuable. Fruit very large, similar in colour to Victoria,
Rep Dorcu.
Large Red Dutch. Large Bunched Red.
New Red Dutch. Morgan’s Red.
Grossillier Rouge 4 Gros Fruit.
An old, well-known sort, thrifty, upright growth, very pro-
ductive. Fruit large, deep red, rich acid flavour, with clusters
two or three inches long.
THE CURRANT. 285
Rep GrRApE.
Fruit very large, bunches very long, beautiful clear red colour.
a little more acid than Red Dutch, and not quite so upright in
its growth. Very productive.
Rep Provens.
Similar to Red Dutch, but stronger in growth.
Snort Buncuep Rep.
Much like Red Dutch, with rather shorter bunches. Fruit
not quite as large.
Srrivep Fruirep.
Grosse Weiss und Rothgestreifte Johannesbeere.
A pretty new fruit from Germany. Distinctly striped, small,
poor bearer, and of no value except as a curiosity.
TRANSPARENT.
Blane Transparent.
A new French currant. Fruit very large, yellowish white,
similar to White Dutch. -Very productive.
VICTORIA.
May’s Victoria. Rubey Castle.
Houghton Castle. Goliath.
A very excellent, rather late sort, with very long bunches of
bright red fruit; and is an acquisition to this class of fruits.
Berries as large as Red Dutch, bunches rather longer, of a
brighter red, growth more spreading, and very productive. Will
hang on the bushes some two weeks longer than most currants.
Wuirr Ciinron.
Very similar to White Dutch, if not the same.
Waitr ANTWERP. \
Fruit very large, sweet, bunches rather long. Very produc-
tive.
Waite Grape.
Bunches moderately long. Berries very large, whitish yel-
low, sweet and good. Very productive. Branches more hori-
zontal than White Dutch.
286 THE CURRANT.
Waite Dorcu.
New White Dutch. Reeve’s White.
- White Crystal. Morgan’s White.
White Leghorn.
This is precisely similar to Red Dutch in habit, but the fruit
is larger, with rather shorter bunches, of ‘a fine yellowish white
colour, with a very transparent skin. It is considerably less acid
than the red currants, and is therefore much preferred for the
table. It is also a few days earlier. Very productive.
IT, Black Currants, (2. nigrum.)
Common Brack. Thomp.
Black English.
Casis, (of the French.)
The common Black English Currant is well known. The
berries are quite black, less than half an inch in diameter, and
borne in clusters of four or five berries. It is much inferior to
the following.
Brack Napues. Thomp. P. Mag. Lind. P
The Black Naples is a beautiful fruit, the finest and largest
of all black currants, its berries often measuring nearly three
fourths of an inch in diameter. Its leaves and blossoms appear
earlier than those of the Common Black, but the fruit is later,
and the clusters, as well as the berries, are larger and more nu-
merous.
OrnamenTAL Varieties. There are several very ornamental
species of currant, among which we may here allude to the Mis-
sourt Currant, (Ribes Aureum), brought by Lewis and Clark
from the Rocky Mountains, which is now very common in our
gardens, and generally admired for its very fragrant yellow
blossoms. Its oval blue berries, which are produced in great
abundance, are relished by some persons. But there is a Large
Fruited Missouri Currant, a variety of this, which bears berries
of the size of the Black Naples, and of more agreeable flavour.
The Rep Frowrrine Currant (2. Sanguineum), is a very
beautiful shrub from the western coast of America, with foliage
somewhat like that of the Common Black, but which bears very
charming clusters of large light crimson blossoms, in April.
There are several other varieties as R. sanguineum, fl. pl., R.
sanguineum atropurpurea, and R. Gerdoni. They are not quite
hardy enough to stand our winters without protection, but at the
South, will make a valuable addition to their shrubbery.
Ee
THE CRANBERRY. 287
CHAPTER XIV.
THE CRANBERRY.
Oxycoccus, Arb. Brit. Hricacee, of botanists.
Airelle, of the French; Die Moosebeere, German; Veen bessen, Dutch;
Ossicocco, Italian.
Tue Cranberry is a familiar trailing shrub growing wild in
swampy, sandy meadows, and mossy bogs, in the northern por-
tions of both hemispheres, and produces a round, red, acid fruit.
Our native species, (O macrocarpus,) so common in the swamps
of New-England, and on the borders of our inland lakes, as to
form quite an article of commerce, is much the largest and finest
species; the European Cranberry, (0. palustris,) being much
smaller in its growth, and producing fruit inferior in size and
quality. Also the Russian, (O. viidis,) a medium sized variety,
Of the O. macrocarpus, there are three varieties :—The
“ Bell-shaped,” which is the largest and most valued, of a very
dark, bright red colour. The “Cherry,” two kinds, large and
small; the large one the best, of a round form, a fine, dark
red berry, nearly or quite equal to the Bell-shaped; and the
Bugle, Oval, or Egg-shaped, two kinds, large and small, not so
high coloured as the Bell and Cherry—not so much prized, but
still a fine variety.
The value of the common cranberry for tarts, preserves and
other culinary uses, is well known, and in portions of the country
where it does not naturally grow, or is not abundantly produced,
it is quite worth while to attempt its culture. Although, natu-
rally, it grows mostly in mossy, wet land, yet it may be easily
cultivated in beds of peat soil, made in any rather moist situation,
and if a third of old thoroughly decayed manure is added to the
peat, the berries will be much larger and of more agreeable fla-
vour than the wild ones. A square of the size of twenty feet,
planted in this way, will yield three or four bushels annually—
quite sufficient for a family. The plants are easily procured,
and are generally taken up like squares of sod or turf, and
planted two or three feet apart, when they quickly cover the
whole beds.
In some parts of New-England, low and coarse meadows, of
no value, have been drained and turned to very profitable account,
by planting them with this fruit. The average product is from
eighty to one hundred bushels of cranberries, worth at least one
dollar a bushel, and the care they require after the land is once
288 THE FIG.
prepared and planted is scarcely any at all, except in gathering.
Some of the farms in Massachusetts yield large crops, partly
from natural growth, and partly from cultivated plantations.
The “ New-England Farmer” states that Mr. Hayden, of Lin-
coln, Mass., gathered 400 bushels from his farm in 1830. The
cranberry grows wild in the greatest abundance, on the sandy
low necks near Barnstable, and an annual cranberry festival is
made of the gathering of the fruit, which is done by the mass
of the population, who turn out on the day appointed by the au-
thorities, and make a general gathering with their cranberry
rakes, a certain portion of the crop belonging, and being deli-
vered, to the town.
Capt. Hall, one of the most successful cranberry cultivators
of that neighbourhood, thus turns his sandy bogs and rush-
covered land to productive beds of cranberry. After draining
the land well, and removing all brush, he ploughs the soil where
it is possible to do so; but he usually finds it sufficient to cover
the surface with a heavy top-dressing of beach sand, digging
holes four feet apart into which he plants sods, or square bunches,
of the cranberry roots. These-soon spread on every side, over-
powering the rushes, and forming a thick coating to the surface.
A labourer will gather about thirty bushels of the fruit in a day,
with a cranberry rake.
Cranberry culture would be a profitable business in this neigh-
bourhood, where this fruit is scarce, and, of late years, sells for
two or three dollars a bushel.
CHAPTER XV,
THE FIG.
Ficus Carica, L. Arb. Brit. Urticacee, of botanists; Figuier, of the
French; Feigenbaum, German; Fico, Italian; Higuera, Spanish.
Tus celebrated fruit tree, whose history is as ancient as that
of the world, belongs properly to a warm climate, though it may
be raised in the open air, in the middle states, with proper care.
In its native countries, Asia and Africa, near the sea-coast it
forms a low tree, twenty fect in height, with spreading branch-
es, and large, deeply lobed, rough leaves. It is completely
naturalized in the south of Europe, where its cultivation is one
of the most important occupations of the fruit grower. ~
The fruit of the Fig tree is remarkable for making its ap-
pearance, growing, and ripening, without being preceded by any
apparent blossom. The latter, however, is concealed in the
THE FIG. 289
interior of a fleshy receptacle which is called, and finally be-
comes, the fruit. The flavour of the fig is exceedingly sweet
and luscious, so much so as not to be agreeable to many per-
sons, when tasted for the first time; but, like most fruits of this
kind, it becomes a great favourite with all after a short trial,
and is really one of the most agreeable, wholesome, and nutri-
tious kinds of food. It has always, indeed, been the favourite
fruit of warm countries, and the ideal of earthly happiness and
content, as typified in the Bible, consists in sitting under one’s
own fig tree.
Its cultivation was carried to great perfection among the an-
cient Romans, who had more than twenty varieties in their
gardens. But the Athenians seem to have prided themselves
most on their figs, and even made a law forbidding any to be
exported from Attica. Smuggling, however, seems to have
been carried on in those days, and a curious little piece of ety-
mological history is connected with the fig. The informers
against those who broke this law were called sukophantai, from
two words in the Greek, meaning the “discoverers of figs.” And
as their power appears also to have been used for malicious
purposes, thence arose our word sycophant. The fig was first
introduced from Italy about 1548, by Cardinal Poole, and to
this country about 1790, by Wm. Hamilton, Esq.
Propagation. This tree is very readily increased by cut-
tings taken off in the month of March, and planted in light soil
in a hot bed, when they will make very strong plants the same
season. Or, they may be planted in a shady border in the open
air, quite early in April, with tolerable success. In either case
the cuttings should be made eight or ten inches long, of the last
year’s shoots, with about half an inch of the old, or previous
year’s wood left at the base of each.
Som anp cutturE. The best soil for the fig is one mode-
rately deep, and neither too moist nor dry, as, in the former
case, the plant is but too apt to run to coarse wood, and, in the
latter, to drop its fruit before it is fully ripe. A mellow, calca-
reous loam, is the best soil in this climate—and marl, or mild
lime in compost, the most suitable manure.
As in the middle states this tree is not hardy enough to be al-
lowed to grow as a standard, it is the policy of the cultivator to
keep it in a low and shrub-like form, near the ground, that it
may be easily covered in winter. The great difficulty of this
mode of training, with us, has been that the coarse and over-
luxuriant growth of the branches, when kept down, is so great
as to render the tree unfruitful, or to rob the fruit of its due
share of nourishment. Happily the system of root-pruning,
recently found so beneficial with some other trees, is, in this
climate, most perfectly adapted to the fig. Short pointed wood,
and only-moderate vigour of growth, are well known accom-
13
290 THE FIG.
paniments of fruitfulness in this tree; and there is no means by
which firm, well ripened, short-jointed wood is so easily obtain-
ed as by an annual pruning of the roots—cutting off all that
project more than half the length of the branches. In this way
the fig tree may be kept in that rich and somewhat strong soil
necessary to enable it to hold its fruit, and ripen it of the largest
size, without that coarseness of growth which usually happens
in such soil, and but too frequently renders the tree barren.
The mode of performing root-pruning we have already described,
but we may add here that the operation should be performed on
the fig early in November. When this mode is adopted but
little pruning will be necessary, beyond that of keeping the
plant in a somewhat low and regular shape, shortening-in the
branches occasionally, and taking out old and decaying wood.
In winter, the branches of the fig must be bent down to the
ground, and fastened with hooked pegs, and covered with three
or four inches of soil, as in protecting the foreign grape. This
covering should be removed as soon as the spring is well set-
tled. Below Philadelphia, a covering of straw, or branches of
evergreens, is sufficient—and south of Virginia the fig is easy
of culture as a hardy standard tree.
Two crops are usually produced in a year by this tree; the
first which ripens here in midsummer, and is borne on the pre-
vious season’s shoots; and the second which is yielded by the
young shoots of this summer, and which rarely ripens well in
the middle states. It is, therefore, a highly advantageous prac-
tice to rub off all the young figs of this second crop after mid-
summer, as soon as they are formed. The consequence of this
is to retain all the organizable matter in the tree; and to form
new embryo figs where these are rubbed off, which then ripen
the next season as the first crop.
Rivenine THE Fruit. In an unfavourable soil or climate,
the ripening of the fig is undoubtedly rendered more certain
aud speedy by touching the eye of the fruit with a little oil.
This is very commonly practised in many districts of France.
“ At Argenteuil,” says Loudon, “the maturity of the latest figs
is hastened by putting a single drop of oil into the eye of each
fruit. This is done by a woman who has a phial of oil suspended
from her waist, and a piece of hollow rye straw in her hand.
This she dips into the oil, and afterwards into the eye of the
fi re)
“We have ourselves frequently tried the experiment of touching
the end of the fig with the finger dipped in oil, and have always
found the fruits so treated to ripen much more certainly and
speedily, and swell to a larger size than those left untouched,
There are forty-two varieties enumerated in the last edition
of the London Horticultural Society’s Catalogue. Few of these
have, however, been introduced into this country, and a very
THE FIG. 291
few sorts will comprise all that is most desirable and excellent
in this fruit. The following selection includes those most suit-
able for our soil and climate. Fruit nearly all ripen in August.
CLASS I.
RED, BROWN, OR PURPLE.
Brunswick. Thomp. Lind. P. Mag.
Madonna, )
Hanover,
Brows Hamburgh, | gr
Black Naples, Tho ss
Clementine, vie:
Bayswater,
Red.
One of the largest and finest purple figs, well adapted for
hardy culture. Fruit of the largest size, pyriform in shape, with
an oblique apex. Eye considerably sunk. Stalk short and thick,
of a fine violet brown in the sun, dotted with small pale brown
specks, and, on the shaded side, pale greenish yellow. Flesh
reddish brown, slightly pink near the centre, and somewhat
transparent. Flavour rich and excelleut. The only fault of this
variety for open air culture is, that it is rather too strong in its
growth, not being so easily protected in winter as more dwarfish
sorts,
Brown Turkey. Thomp.
Brown Italian. Forsyth. Brown Naples.
Large Blue, of Lind. Murrey. Lind.
Italian. Lee’s Perpetual.
This is undoubtedly one of the very best for this country, and
for open air culture, as it is perhaps the very hardiest, and one
of the most regular and abundant bearers. Fruit large, oblong,
or pyriform. Skin dark brown, covered with a thick blue bloom.
Flesh red, and of very delicious flavour.
Buacx Iscuta. Thomp. Lind.
Early Forcing. Blue Ischia.
One of the most fruitful sorts, and pretty hardy. Fruit of
medium size, roundish, a little flattened at the apex. Skin dark
violet, becoming almost black when fully ripe. Flesh deep red,
and of very sweet, luscious flavour.
292 THE FIG.
Brown Iscura. Thomp.
Chestnut. Lind. Mill. Chestnut-coloured Ischia.
A good variety, with, however, a rather thin skin, rendering
it liable to crack or burst open when fully ripe. It is hardy, of
good habit, and a very excellent bearer.
Fruit of medium size, roundish obovate. Skin light or chest-
nut-brown; pulp purple, very sweet and excellent.
Buacx Genoa. Lind.
The fruit of this fig is long-obovate, that portion next the
stalk being very slender. Skin dark purple, becoming nearly
black, and covered with a purple bloom. Pulp bright red, fla-
vour excellent. Habit of the tree moderately strong.
Matra. Lind.
Small Brown.
A small, but very rich fig, which will often hang on the tree
until it begins to shrivel, and becomes “a fine sweetmeat.”
Fruit much compressed at the apex, and very much narrowed
in towards the stalk. Skin light brown. Pulp pale brown, and
of a sweet, rich flavour. Ripens later than the foregoing, about
the last of August.
Smartt Brown Iscura. Lind.
A very hardy sort, which, in tolerably warm places south of
Philadelphia, will make a small standard tree in the open air,
bearing pretty good crops, that ripen about the first of Sep-
tember. Fruit small, pyriform, with a very short footstalk.
Skin light brown. Pulp pale purple, of high flavour. Leaves
more entire than those of the common fig.
Vioterrse. Lind. Duh.
A very good sort from the neighbourhood of Paris, where it
produces two crops annually. Fruit small, roundish-obovate,
flattened at the apex. Skin dark violet. Pulp nearly white, or
a little tinged with red on the inside, and of pleasant flavour.
VioLeTre DE Borpeaux. Thomp.
Bordeaux. Lind. Duh.
A fig which is much cultivated in France, being quite pro-
ductive, though of inferior flavour to many of the foregoing
sorts. Fruit large, pyriform, about three inches long, and two
in diameter. Skin deep violet when fully ripe, but at first of a
brownish red. Pulp reddish purple, sweet and good.
THE FIG.. 293
CLASS II.
FRUIT, WHITE, GREEN, OR YELLOW.
AneeEtique. Thomp. Lind. Duh.
Concourelle Blanche. Mélitte.
This little fig is a very abundant bearer, and a pretty hardy
sort. Fruit small, obovate. Skin pale greenish yellow, dotted
with lighter coloured specks. Pulp white, but only tolerably
sweet. It will usually bear two crops.
Lares WuitEe Genoa. Thomp. Lind. Fors.
Fruit large, roundish-obovate. Skin thin, pale yellow. Pulp
red, and well flavoured.
Marseites. Thomp. Lind,
White Marseilles. Ford’s Seedling.
White Naples. White Standard.
Pocock. Figue Blanche. Duh.
A very favourite sort for forcing and raising under glass, but
which does not succeed so well as the Brown Turkey, and the
Ischias, for open culture. Fruit small, roundish-obovate,
slightly ribbed. Skin nearly white, with a little yellowish
green remaining. Flesh white, rather dry, but sweet and rich.
Neru. Thomp. Lind.
A fruit rather smaller and longer than the Marseilles, and
which, from a mingling of slight acid, is one of the most exqui-
site in its flavour. Fruit small, roundish-obovate. Skin pale
greenish yellow. Pulp red. Flavour at once delicate and
rich. This is a very favourite variety, according to Loudon,
“the richest fig known in Britain.”
Preeussata. Thomp.
A sort lately introduced from the Ionian Isles into England,
It is tolerably hardy, quite productive, and succeeds admirably
under glass. Fruit of medium size, roundish, a good deal flat-
tened. Skin purplish brown in the shade, dark brown in the
sun. Pulp deep red, with a luscious, high flavour. Seeds un-
usually small. Ripens gradually, in succession.
294 THE GOOSEBERRY.
Waire Iscura. Thonp.
Green Ischia. Lind. Fors.
A very small fig, but one of the hardiest of the light coloured
ones. Fruit about an inch in diameter, roundish-obovate. Skin
pale yellowish green, very thin, and, when fully ripe, the darker
coloure.t pulp appears through it. Pulp purplish, and high fla-
voured, A moderate grower and good bearer. j
CHAPTER XVI.
THE GOOSEBERRY.
Ribes Grossularia, Arb. Brit. Grossulacee, of botanists.
Grosseiller, of the French ; Stachelbeerstrauch, German; Uva Spino,
Italian; Grossella, Spanish.
Tux gooseberry of our gardens is a native of the north of
Europe, our native species never having been improved by gar-
den culture. This low prickly shrub, which, in its wild state,
bears small round or oval fruit, about half an inch in diameter,
and weighing one fourth of an ounce, has been so greatly im-
proved by the system of successive reproduction from the seed,
and high culture by British gardeners, that it now bears fruit
nearly, or quite two inches in diameter, and weighing an ounce
and a half. Lancashire, in England, is the meridian of the
gooseberry, and to the Lancashire weavers, who seem to have
taken it as a hobby, we are indebted for nearly all the surpris-
ingly large sorts of modern date, Their annual shows exhibit
this fruit in its greatest perfection, and a GoosrBrrry Boox is
published at Manchester every year giving a list of all the prize
sorts, etc. Indeed the climate of England seems, from its moist-
ness and coolness, more perfectly fitted than any other to the
growth of this fruit. On the continent it is considered of little
account, and with us, south of Philadelphia, it succeeds but in-
differently. In the northern, and especially in the eastern
states, however, the gooseberry, on strong soils, where the best
sorts are chosen, thrives admirably, and produces very fine
crops.
teid This fruit is in the first place a very important one
in its green state, being in high estimation for pies, tarts, and
puddings, coming into use earlier than any other. The earli-
est use made of it appears to have been as a sauce with
green goose, whence the name, goose-berry. In its ripe state,
it is a very agreeable table fruit, and in this country, following
THE GOOSEBERRY. 295
the season of cherries, it is always most acceptable. Unripe
gooseberries are bottled in water for winter use, (placing the
bottles nearly filled, a few moments in boiling water, after-
wards corking and sealing them, and burying them in a cool
cellar, with their necks downward.) As a luxury for the poor,
-Mr. Loudon considers this the most valuable of all fruits, “since
it can be grown in less space, in more unfavourable circum-
stances, and brought sooner into bearing than any other.” In
the United States the gooseberry, in humble gardens, is fre-
quently seen in a very wretched state—the fruit poor and small,
and covered with mildew. This arises partly from ignorance
of a proper mode of cultivation, but. chiefly from the sorts grown
being very inferior ones, always much liable to this disease.
Propacation. Gooseberry plants should only be raised from
cuttings. New varieties are of course raised from seed, but no
one here will attempt to do what, under more favourable cir-
cumstances, the Lancashire growers can do so much better. In
preparing cuttings select the strongest and straightest young
shoots of the current year, at the end of October (or very early
in the ensuing spring ;) cut out all the buds that you intend to
go below the ground (to prevent future suckers,) and plant the
cuttings in a deep rich soil, on the north side of a fence, or in
some shaded border. The cuttings should be inserted six inch-
es deep, and from three to six or eight inches should remain
above ground. The soil should be pressed very firmly about
the cuttings, and, in the case of autumn planting, it should be
examined in the spring, to render it firm again should the cut-
ting have been raised by severe frost. After they have become
well rooted—generally in a year’s time—they may be trans-
planted to the borders, where they are finally to remain.
Cuttivation. The gooseberry in our climate is very impa-
tient of drought, and we have uniformly found that the best soil
for it is a deep strong loam, or at least whatever may be the
soil, and it will grow in a great variety, it should always be
deep—if not naturally so, it should be made deep by trenching
and manuring. It is the most common error to plant this fruit
shrub under the branches of other trees for the sake of their
shade—as it always renders the fruit inferior in size and fla-
vour, and more likely to become mouldy. On the contrary, we
would always advise planting im an open border, as, if the
soil is ‘sufficiently deep, the plants will not suffer from dryness,
and should it unfortunately be of a dry nature, it may be ren-
dered less injurious by covering the ground under the plants
with straw or litter. In any case a rich soil is necessary, and
as the gooseberry is fond of manure a pretty heavy top-dressing
should be dug in every year, around bearing plants. For a
later crop a few bushels may be set on the north side of a fence
or wall.
296 THE GOOSEBERRY.
For the gooseberry, regular and pretty liberal pruning is ab-
solutely necessary. Of course no suckers should be allowed
to.grow. In November the winter pruning should be perform-
ed. The leaves now being off it is easy to see what proportion
of the new as well as old wood may be taken away; and we will
here remark that it is quite impossible to obtain fine gooseber-
ries here, or any where, without a very thorough thinning out
of the branches. As a general rule, it may sately be-said that
one half of the head, including old and young branches (more
especially the former, as the best fruit is borne on the young
wood,) should now be taken out, leaving a proper distribution of
shoots throughout the bush, the head being sufficiently thinned
to admit freely the light and air. An additional pruning is,
in England, performed in June, which consists in stopping
the growth of long shoots by pinching out the extremities, and
thinning out superfluous branches; but if the annual pruning
is properly performed, this will not be found necessary, except
to obtain fruit of extraordinary size.
The crop should always be well thinned when the berries are
about a quarter grown. The gooseberry is scarcely subject to
any disease or insect in this country. The mildew, which
attacks the half grown fruit, is the great pest of those who are
unacquainted with its culture. In order to prevent this, it is only
necessary—Ist, to root up and destroy all inferior kinds subject
to mildew ; 2nd, to procure from any of the nurseries some of
the best and hardiest Lancashire varieties; 3rd, to keep them
well manured, and very thoroughly pruned every year.
We do not think this fruit shrub can be said to bear well for
more than a half dozen years successively. After that the fruit
becomes inferior and requires more care in cultivation. A suc-
cession of young plants should, therefore, be kept up by striking
some cuttings every season.
VARIETIES.—The number of these is almost endless, new
ones being produced by the prize growers every year. The last
edition of the London Horticultural Society’s Catalogue enume-
rates 149 sorts considered worthy of notice, and Lindley’s Guide
to the Orchard, gives a list of more than seven hundred prize
sorts. It is almost needless to say that many of these very
closely resemble each other, and that a small number of them
will comprise all the most valuable.
The sorts bearing fruit of medium size are generally more
highly flavoured than the very large ones. We have selected a
sufficient number of the most valuable for all practical purposes.
I. Red Gooseberries.
BoarpMan’s British Crown. Fruit very large, roundish,
hairy, handsome and gocd. Branches spreading.
THE GOOSEBERRY. 297
Cuampaene. A fine old variety, of very rich flavour. Fruit
small, roundish-oblong, surface hairy, pulp clear; branches of
very upright growth.
Capper’s Tor Sawyer. Fruit large, roundish, pale red, hairy ;
rather late, flavour very good. Branches drooping.
Farrow’s Roarine Lion.. An immense berry, and hangs
late. Fruit oblong, smooth ; flavour excellent ; branches droop-
ing.
Tienes LancasuirE Lap. Fruit large, roundish, dark
red, hairy ; flavour very good ; branches erect.
Keern’s Szxpuine. Fruit of medium size, oblong, hairy, fla-
vour first rate; branches drooping. Early and productive.
Leren’s Rirteman. Fruit large, roundish, hairy ; flavour first
rate ; branches erect.
Me.iine’s Crown Bos. Fruit large, oblong, hairy; flavour
first rate; branches spreading.
Miss Botp. Fruit of medium size, roundish, surface downy ;
flavour excellent; branches spreading.
Rep Warrineton. Fruit large, roundish-oblong, hairy ; fla-
vour first rate; branches drooping.
IT, Yellow Gooseberries.
Burrpsii1u’s Duckwine. Fruit large and late, obovate,
smooth ; flavour good ; branches erect.
Capper’s Bunxer Hit. Fruit large, roundish, smooth; fla-
vour good; branches spreading.
Gorton’s Viper. Fruit large, obovate, smooth; flavour
good; branches drooping.
Hix's Gorpen Gourp. Fruit large, oblong, hairy; flavour
good; branches drooping.
Part’s GoLtpEN Fierce. Fruit large, oval, hairy, flavour first
rate ; branches spreading.
Propuer’s Rocxwoop. Fruit large and early, roundish,
hairy ; flavour good ; branches erect.
YELLow Cuampacne. Fruit small, roundish, hairy; flavour
first rate; branches erect.
Yettow Batt. Fruit of middle size, roundish, smooth ; fla-
vour first rate; branches erect.
ITT, Green Gooseberries.
Cotuimrs’ Jorry Aneier. Fruit large and late, oblong,
downy ; flavour first rate ; branches erect.
Berry’s Greenwoop. Fruit large, oblong, smooth ; flavour
good ; branches drooping.
Earzy Green Harry, (or Green Gascoigne.) Fruit small and
early, round, hairy; flavour excellent; branches spreading.
13*
298 THE GOOSEBERRY.
Epwarp’s Joxty Tar. Fruit large, obovate, smooth ; flavour
first rate; branches drooping. .
Gienton Green. Fruit of middle size, oblong, hairy ; flavour
excellent ; branches drooping.
Green Watnur. Fruit middle sized, obovate, smooth; fla-
your first rate; branches spreading.
Hersurn Green Prouiric. Fruit of middle size, roundish,
hairy ; flavour first rate; branches erect.
Massry’s Heart or Oax. Fruit large, oblong, smooth ; fla-
vour first rate ; branches drooping.
Parxinson’s Lauren. Fruit large, obovate, downy ; flavour
first rate ; branches erect.
Pirmaston Green Gace. Fruit small, and hangs long, obo-
vate, smooth ; flavour rich and excellent ; branches erect.
Waryman’s Green Ocean. Fruit very large, oblong, smooth ;
flavour tolerably good ; branches drooping.
IV. White Gooseberries,
Cieworts’s Waite Lion. Fruit large and hangs late, obo-
vate, downy, flavour first rate ; branches drooping.
Crompton SHEBA QueEN. Fruit large, obovate, downy, fla-
vour first rate ; branches erect.
Coox’s Wuirse Eacuz. Fruit large, obovate, smooth ; fla-
vour first rate; branches erect.
Capper’s Bonny Lass. Fruit large, oblong, hairy ; flavour
good; branches spreading. ~
Haptey’s Lapy or tHE Manor. Fruit large, roundish-ob-
long, hairy ; flavour good; branches erect.
SaunpEr’s CuesuirE Lass. Fruit large and very early, ob-
long, downy ; flavour excellent ; branches erect.
Woopwarp’s Wuiresmira. Fruit large, roundish-oblong,
downy ; flavour first rate; branches erect.
We unerton’s Giory. Fruit large, rather oval; very dow-
ny; skin quite thin; flavour excellent; branches erect.
Wuite Honey. Fruit of middle size, roundish-oblong,
smooth ; flavour excellent ; branches erect.
Tayior’s Bricut Venus. Fruit of middle size, hangs a long
time, obovate, hairy; flavour first rate ; branches erect.
The following new English varieties are of the largest size.
Red. Green.
London. Thumper.
Conquering Hero. Turnout.
Companion. Weathercock.
Lion’s Provider. General
Dan’s Mistake. Keepsake,
Napoleon le Grand.
THE GRAPE. 299
White. * Yellow.
_ Freedom. Leader.
Snowdrop. Drill.
Queen of Trumps. Catherine.
Lady Leicester. Gunner.
Eagle. Peru.
Tally Ho. Goldfinder,
Hoveuron’s SEEDLING
Originated with Abel Houghton, Lynn, Mass. A vigorous
grower, branches rather slender, very productive, generally free
from mildew; a desirable sort. Fruit medium or below
roundish, inclining to oval Skin smooth, pale red. Flesh ten-
der, sweet, and very good.
Selection of sorts for a garden:
Red. Red Warrington, Companion, Crown Bob, London,
Houghton’ s Seedling.
Yellow. Leader, Yellow Ball, Catherine, Gunner.
White. Woodward's Whitesmith, Freedom, Taylor’s Bright
Venus, Tally Ho, Sheba Queen.
Green. Pitmaston Green Gage, Thumper, Jolly Angler, Mas-
sey’s Heart of Oak, Parkinson’s Laurel.
CHAPTER XVII.
THE GRAPE.
Vitis vinifera, L. Vitacece, of botanists.
Vigne, of the French; Weintrauben, German; Vigna, Italian; Vid, v
Vina, Spanish.
Tux history of the grape is almost as old as that of man.
Growing in its highest perfection in Syria and Persia, its luscious
fruit and the unrivalled beverage which its fermented juice affords,
recommended it to the especial care of the patriarchal tillers of the
soil, and vineyards were extensively planted, long before orchards
or collections of other fruit trees were at all common.
The grapes of the old world are all varieties of the wine grape,
( Vitis vinifera,) which, though so long and so universally culti-
vated and naturalized in all the middle and southern portions
of Europe, is not a native of that continent, but came originally
from Persia. From the latter country, as civilization advanced
westward, this plant accompanied it—first to Egypt, then to
800 THE GRAPE.
Greece and Sicily, and gradually to Italy, Spain, France, and
Britain, to which latter country the Romans carried it about two
hundred years after Christ. To America the seeds and plants
of the European varieties were brought by numerous emigrants
and colonists within the first fifty years after its settlement.
The wild grapes of our own country are quite distinct species
from the wine grape of Europe—are usually stronger in their
growth, with larger and more entire foliage, and, in their native
state, with a peculiar foxy odour or flavour, and more or less
hardness of pulp. These traits, however, disappear in process
of cultivation, and we have reason to hope that we shall soon
obtain, from the wild type, new varieties of high quality, and of
superior hardiness and productiveness in this climate.
The grape vine is in all cases a trailing or climbing deciduous
shrub, living to a great age,* and, in its native forests, clamber-
ing over the tops of the tallest trees. In the deep rich alluvial
soils of western America, it is often seen attaining a truly pro-
digious size, and several have been measured on the banks of
the Ohio, the stems of which were three feet in circumference,
and the branches two hundred feet long, enwreathing and fes-
tooning the tops of huge poplars and sycamores. In a cultivated
state, however, it is found that fine flavour, and uniform pro-
ductiveness, require the plants to be kept pruned within a small
compass.
Usres. The grape in its finest varieties, as the Hamburgh
and the Muscat, is in flavour hardly surpassed by any other fruit
in delicacy and richness, and few or none are more beautiful in
the dessert. Dried, it forms the raisin of commerce, the most
excellent of all dried fruits, every where esteemed. And wine,
the fermented juice, has always been the first of all exhilarating
liquors. Some idea of the past consumption of this product
may be formed from the fact that more than 500,000,009 impe-
rial gallons have been made in France, in a single year; and as
a data to judge of its value, we may add, that, while a great
proportion of the vin ordinaire, or common wine, is sold at 10
or 12 cents a bottle; on the other hand, particular old and rare
vintages of Madeiras or Sherries will not unfrequently command
twenty or thirty dollars a gallon.
Som. The universal experience in all countries has established
the fact that a dry and warm soil is the very best for the vine.
Where vineyards are cultivated, a limestone soil, or one com-
posed of decaying calcareous rocks, is by far the best; but
where, as in most gardens, the vine is raised solely for its fruit,
the soil should be highly enriched. The foreign grape will
scarcely thrive well here on a heavy soil, though our native
* Pliny gives ar account of a vine six hundred years old, and there are
said to be vines ir Burgundy more than four hundred years old.
THE GRAPE. 301
varieties grow and bear well on any strong land, but the essence
of all that can be said in grape culture respecting soil is that it
be dry and light, deep and rich. Frequent top-dressings of well
rotted manure should be applied to vines in open borders, and
this should every third or fourth year be alternated with a
dressing of slaked lime.
Propacation. The grape vine makes roots very freely, and
is, therefore, easy of propagation. Branches of the previous or
current year’s wood bent down any time before mid-summer,
and covered with earth, as layers, root very freely, and make
bearing plants in a couple of years, or very frequently indeed
bear the next season.
But the finer varieties of the vine are almost universally pro-
pagated by cuttings, as that is a very simple mode, and an
abundance of the cuttings being afforded by the annual trimming
of the vines.
When cuttings are to be planted im the open border, a some-
what moist and shaded place should be chosen for this purpose.
The cuttings should then be made of the young wood of the
previous year’s growth, cut into lengths about a foot or eighteen
inches long, and having three buds—one near the top, one at
the bottom, and the third in the middle. Before planting the
cutting pare off its lower end smoothly, close below the buds,
and finally, plant it in mellow soil, in a slit made by the spade,
pressing the earth firmly about it with the foot.*
The rarer kinds of foreizn grapes are usually grown by cut-
tings of shorter length, consisting only of two buds; and the
most successful mode is to plant each cutting in a small pot, and
plunge the pots in a slight hotbed, or place the cuttings at once
in the mould of the bed itself. In either case they will make
strong plants in the same season,
But the most approved way of raising vine plants in pots is
that of propagation by eyes, which we have fully explained in
the first part of this work. This, as it retains the least portion
of the old wood, is manifestly the nearest approach to raising a
plant from the seed, that most perfect of all modes with respect
to the constitution of a plant. In the case of new or rare sorts
it offers us the means of multiplying them with the greatest
possible rapidity. As the grape usually receives its annual
pruning in autumn or winter, the cuttings may be redueed te
nearly their proper length, and kept in earth, in the cellar, until
the ensuing spring. The hardier sorts may be buried in the
open ground.
The foreign and the native grapes are very different in their
* In sandy or dry soils the cuttings may be left longer, and to insure
greater success, cover the upper end of the cutting with grafting wax, or
something of she kind, to prevent evaporation.
302 THE GRAPE.
habits, in this climate, and, therefore, must be treated differently.
The native sorts, as the Isabella and Catawba, are cultivated
with scarcely any further care than training up the branches to
poles or a trellis, and are, on this account, highly valuable to the
farmer, while the European varieties are of little value in this
climate except with especial care, and are, therefore, confined to
the garden.
1. Culture of the Foreign Grape.
The climate of the temperate portion of this country, so fa-
vourable to all other fruits, is unfortunately not so for the foreign
grape. This results, perhaps, from its variability, the great ob-
stacle being the mildew, which, seizing upon the young fruit,
prevents its further growth, causes it to crack, and renders it
worthless. Unwilling to believe that this was not the fault of
bad culture, many intelligent cultivators, and among them men
of capital and much practical skill, have attempted vineyard
culture, with the foreign sorts, in various sections of the country,
under the most favourable circumstances, and have uniformly
failed. On the other hand, the very finest grapes are produced
under glass, in great quantities, in our first-rate gardens, espe-
cially in the neighbourhood of Boston; in the small yards or
gardens of our cities, owing to the more uniform state of the
atmosphere, the foreign grape thrives pretty well; and, finally,
in all gardens of the middle States, the hardier kinds may, under
certain modes of culture, be made to bear good fruit.
Without entering into any inquiries respecting the particular
way in which the mildew (which is undoubtedly a parasitical
plant,) is caused, we will endeavour to state concisely some
practical truths, to which our own observation and experience
have led us, respecting the hardy culture of the foreign grape.
In the first place, it is well known, to gardeners here, that
young and thrifty vines generally bear one or two fair crops of
fruit; second, that as the vine becomes older if it is pruned in
the common mode, (that is to say the spurring-n mode of short-
ening the side branches, and getting fresh bearing shoots from
main branches every year,) it soon bears only mildewed and
imperfect fruit; and, finally, that the older and larger the vine,
the less likely is it to produce a good crop.
This being the case, it is not difficult to see that, as the vine,
like all other trees, is able to resist the attacks of disease or
unfavourable climate just in proportion as it is kept in a young
and highly vigorous state, it follows if we allow a plant to retain
only young and vigorous wood, it must necessarily preserve
much of the necessary vigour of constitution. And this is only
to be done, so far as regards training, by what is called the re-
newal system,
THE GRAPE. 303
The renewal system of training consists
in annually providing a fresh supply of
young branches from which the bearing
shoots are produced, cutting out all the
branches that have borne the previous
year. Fig. 91 represents a bearing vine
treated in this manner, as it would appear
in the spring of the year, after having been
pruned. In this figure, a, represents the >
two branches of last year’s growth trained Fig. 91. Renewal Drain-
up for bearing the present year; }, the ay
places octupied by the last year’s wood, which, having borne,
has been cut down to within an inch of the main arm, c. The
present year, therefore, the two branches, a, will throw out side
shoots, and bear a good crop, while the young branches will be
trained up in the places of 6, to bear the next year when a are
in like manner cut down.
This renewal training will usually produce fair fruit, chiefly,
as it appears to us, because the ascent and circulation of the sap
being mainly carried on through young wood, is vigorous, and
the plant is healthful and able to resist the mildew, while, on the
contrary, the circulation of the sap is more feeble and tardy,
through the more compact and rigid sap vessels of a vine full of
old wood.*
The above mode of training is very easily understood, but
we may add here for the benefit of the novice; Ist, that vines,
in order that they may bear regularly and well, should always
be kept within small bounds; 2d, that they should always be
trained to a wall, building, or upright trellis ;+ and, 3d, that the
leaves should never be pulled off to promote the ripening of the
fruit. ‘The ends of the bearing shoots may be stopped, (pinched
off,) when the fruit is nearly half grown, and this is usually all
the summer pruning, that under our bright sun the grape vine
properly treated requires.
Following out this hint, that here, the vine only bears well
when it is young, or composed mainly of young wood, an intel-
ligent cultivator near us secures every year abundant crops of
the Chasselas, by a system of renewal by layers. Every year,
from his bearing vines, he lays down two or more long and clean
shoots of the previous year’s growth. These root freely, are
allowed to make another season’s growth, and then are made to
take the place of the old plants, which are taken out; and by
this continual system of providing young plants by layers, he al-
ways succeeds in obtaining from the same piece of ground fair
and excellent grapes.
* See Hoare on the Grape Vine.
+ And never on an arbour, except for the purposes of shade.
804 THE GRAPE.
CULTURE UNDER GLASS WITHOUT ARTIFICIAL HEAT. The great
superiority of this fruit when raised under glass, renders a vine-
ry an indispensable feature in every extensive garden, Even
without fire-heat grapes may, under our bright sun, be grown
admirably ; the sudden changes of the weather being guarded
against, and the warmth and uniformity of the atmosphere sur-
rounding the vines being secured. In the neighbourhood of
Boston, cheap structures of this kind are now very common, and
on the North River, even the Muscat of Alexandria and other
sorts which are usually thought to require fire-heat, ripen regu-
larly and well, with moderate attention.
A vinery of this kind may be erected so as to cost very little,
nearly after the following manner. Its length may be thirty
feet; its width sixteen feet; height at the front, two feet; at the
back twelve feet. This part of the structure may all be built
of wood, taking, for the frame, cedar or locust posts, setting
them three and a half feet in the ground, the portion rising
above the ground being squared to four or five inches. On
these posts, (which are placed six feet apart,) nail, on both
sides, matched and grooved planks, one and a quarter inches
thick. The space between these planks not occupied by the
post, fill in with dry tan, which should be well rammed down.
The rafters should be fixed, and from three to four feet apart.
The sashes forming the roof, (which are all the glass that will
be necessary,) must be in two lengths, lapping in the middle,
and arranged with a double groove in the rafters, so that the
top and bottom ones may run free of each other. The building
will, of course, front the south, and the door may be at either end.
The border for the grapes should be made partly on the in-
side and partly on the outside ofthe front wall, so that the roots
of the vines may extend through to the open border. A trellis
of wire should be fixed to the rafters, about sixteen inches from
the glass, on which the vines are to be trained. Early in the
spring, the vines, which should be two year old roots, may be
planted in the inside border, about a foot from the front wall—
one vine below each rafter.
Som. The border should be thoroughly prepared and pulver-
ized before planting the grapes. Two thirds of mellow sandy
foam mixed with one third of a compost formed of well ferment-
ed manure, bits of broken charcoal, and a little lime rubbish,
vorms an excellent soil for the grape in this climate. If the
soil of the garden is old, or is not of a proper quality for the
basis of the border, it is best to prepare some for this purpose by
rotting and reducing beforehand, a quantity of loamy turf from
the road sides for this purpose. The depth of the border need
not exceed two feet, but if the subsoil is not dry at all seasons,
it should be well drained, and filled ur half a foot below the
border with small stones or brick bats.
THE GRAPE. 305
Prounine. Decidedly the best mode of pruning for a cold
house, or vinery without fire-heat, is what is called the long
or renewal mode, which we have already partially explained.
Supposing the house to be planted with good young plants,
something like the following mode of training and pruning may
be adopted. The first season one shoot only is allowed to pro-
ceed from each plant, and this, at the end of the first season, is
cut down to the second or third eye or bud. The year follow-
ing two leading shoots are encouraged, the strongest of which is
headed or stopped when it has extended a few joints beyond the
middle of the house or rafter, and the weaker about half that
length. In November these shoots are reduced, the strong one
having four or five joints cut from its extremity, and the weaker
one to the third eye from its lower end or place of origin. In
the third season one leading shoot is laid in from each of these,
the stronger one throwing out side shoots on which the fruit is
produced, which side shoots are allowed to mature one bunch of
grapes each, and are topped at one or two joints above the fruit.
No side shoots are allowed to proceed from the weaker shoot,
but it is laid in, to produce fruit the ensuing season, so that by
the third season after planting, the lower part of the house or
rafters is furnished with a crop of fruit proceeding from wood
of the preceding year. At next autumn pruning, the longest
of these main shoots is shortened about eighteen inches from the
top of the rafter, and the next in strength to about the middle of
the rafter, and all the spurs which had borne fruit are removed.
Each vine is now furnished with two shoots of bearing wood, a
part of old barren wood which has already produced fruit, and a
spur near the bottom for producing a young shoot for the follow-
ing year. Inthe fourth summer a full crop is produced, both
in the lower and upper part of the house, the longer or oldest
shoot producing fruit on the upper part of its length, and the
shorter on its whole length; from this last, a leading shoot is
laid in, and another to succeed it is produced from the spur
near the bottom. At the next autumn pruning, the oldest or
longest shoot, which has now reached the top of the house, is
entirely cut out and removed, and replaced by that which was
next in succession to it, and this in its turn is also cut out and
replaced by that immediately behind it, a succession of a year-
ly shoot being obtained from the lower part of the old stem.
(McIntosh.) This is decidedly the most successful mode for a
vinery without heat, producing abundant and fair crops of fruit.
Hoare, who is one of the most experienced and ingenious wri-
ters on the grape, strongly recommends it, and suggests that
“the old wood of a vine, or that which has previously produced
fruit, is not only of no further use, but is a positive imjury to
’ the fertility of the plant. The truth of this remark depends on
the fact that every branch of a vine which produces little or no
306 THE GRAPE.
foliage, appropriates for .ts own support a portion of the juices
of the plant that is generated by those branches that do produce
foliage.”
Routine oF cutturE. In a vinery without heat this is com-
paratively simple. As soon as the vines commence swelling
their buds in the spring, they should be carefully washed with
mild soap suds, to free them from any insects, soften the wood,
and assist the buds to swell regularly. At least three or four
times every week, they should be well syringed with water,
which, when the weather is cool, should always be done in the
morning. And every day the vine border should be duly sup-
plied with water. During the time when the vines are in blos-
_som, and while the fruit is setting, all sprinkling or syringing
over the leaves must be suspended, and the house should be
kept a little more closed and warm than usual, and should any
indications of mildew appear on any of the branches it may at
once be checked by dusting them with flower of sulphur. Air
must be given liberally every day when the temperature rises
in the house, beginning by sliding down the top sashes a little in
the morning, more at mid-day, and then gradually closing them
in the same manner. To guard against the sudden changes of
temperature out of doors, and at the same time to keep up as
moist and warm a state of the atmosphere within the vinery as
is consistent with pretty free admission of the air during sun-
shine, is the great object of culture in a vinery of this kind.
Thinning the fruit is a very necessary practice in all vine-
ries—and on it depends greatly the flavour, as well as the fine
appearance and size of the berries and bunches. The first
thinning usually consists in taking off all superfluous blossom
buds, leaving only one bunch in the large sorts or two in the
small ones to each bearing shoot. The next thinning takes
place when the berries are set and well formed, and is per-
formed with a pair of scissors, taking care not to touch the ber-
ries that are left to grow. All this time, one third of the berries
should be taken off with the point of the scissors, especially
those in the centre of the cluster. This allows the remainder
to swell to double the size, and also to form larger bunches than
would otherwise be produced. Where the bunches are large,
the shoulders should be suspended from the trellis by threads, in
order to take off part of the weight from the stem of the vine.
The last thinning, which is done chiefly to regulate the form of
the bunch, is done by many gardeners, just before the fruit be-
gins to colour—but it is scarcely needed if the previous thinning
of the berries has been thoroughly done.
The regular autumnal pruning is best performed about the
middle of November. The vines should then be taken down,
laid down on the border, and covered for the winter with a thick °
layer of straw, or a slight covering of earth.
THE GRAPE. 307
CULTURE UNDSR GLASS, WITH FIRE-HEAT. As the foreign
grape is almost the only fruit of temperate climates, which can-
not be raised in perfection in the open air in this climate, we
shall give some concise directions for its culture in vineries
with artificial heat. Those who only know this fruit as the
Chasselas or Sweetwater appears, when grown in the open
air, have little idea of the exceeding lusciousness, high flavour,
size and beauty of such varieties as the Black Hamburgh or
Muscat of Alexandria, when well grown in a first rate vinery.
By the aid of artificial heat, which, in this climate, is, after all,
chiefly required in the spring and autumn, and to counteract
any sudden cold changes of atmosphere, this most admirable
fruit may easily be produced for the dessert, from May till De-
cember. Indeed by vineries constructed in divisions, in some
of which vines are forced and in others retarded, some gentle-
men near Boston, have grapes nearly every month in the year.
Construction of the vinery. The vinery with fire-heat may
be built of wood, and in the same simple manner as just de-
scribed, with the addition of a flue above the surface of the
ground, running close along the end, two feet from the front
wall, and about a foot from the back wall, and returning into a
chimney in the back wall over the furnace.
For the sake of permanence, however, a vinery of this kind
is usually built of brick; the ends and front wall eight inches
thick; the back wall a foot thick—or eight inches with occa-
sional abutments to increase its strength. “In fig. 92 (I) is shown
a simple plan of a
vinery of this kind.
In this the surface
of the ground is
shown at a, below
which, the founda-
tion walls are sunk
‘ ) three feet. Above
“ . 1h ) thesurface the front
He NA ) wall 6, rises two
feet, the back wall
c, twelve feet, and
the width of the
house is fourteen
feet. On these walls
are placed the raft-
|_« ers, from three to
four feet distant,
with the sashes in
Fig. 92. Plan and section eg avinery, with fire-heat. two lengths.
In the present example the flues are kept out of the way, and
the space clear, by placing them in a square walled space, di-
R
sneer ese
\
oe 5 ere
308 THE GRAPE.
rectly under the walk; the walk itself being formed by an open
grating or lattice, through which the heat rises freely. The
arrangement of the flue will be better understood by referring
to the ground plan (IL.) In this the furnace is indicated at d,
in the back wall;* from this the flue rises gradually to e,
whence it continues nearly the length of the house, and return-
‘ing enters the chimney at f. For the convenience of shelter,
firing, etc., it is usual to have a back shed, g, behind the back
wall. In this shed may be a bin for wood or coals, and a sunk
area (shown in the dotted lines around d, /,) with steps to de-
scend to the furnace and ash-pit.t There are two doors, h, in
the vinery at either end of the walk.
The border should be thoroughly prepared previously to
planting the vines, by excavating it two feet deep and filling it
up with suitable compost. This is best formed of one half
loamy turf, well rotted by having been previously laid up in
heaps, (or fresh and pure loamy soil from an old pasture or
common ;) one third thoroughly fermented horse or cow ma-
nure, which has laid in a turf-covered heap for three months;
and one-third broken pieces of charcoal and old lime rubbish.
The whole to be thoroughly mixed together before planting the
vines.
The vines themselves should always be planted in a border
prepared inside of the house, and in order to give the vines that
extent of soil which is necessary for them, the best cultivators
make an additional border twelve or fourteen feet wide outside,
in front of the vinery. By building the foundation of the front
wall on piers within a couple of inches of the surface, and sup-
porting the wall above the surface on slabs of stone reaching
trom pier to pier, the roots of the vines easily penetrate to the
border on the outside.
The vines should be planted early in the spring. Two year
old plants are preferable, and they may be set eighteen inches
from the front wall—one below each rafter, or, if the latter are
over three feet apart, one also in the intermediate space.
The pruning and training of the vines we have already de-
scribed. The renewal system of pruning we consider the best
* This furnace should be placed two feet below the level of the flue at
e, in order to secure a draught, after which it may be carried quite level
till it enters the chiraney. An air chamber may be formed round it, with
a register to admit heated air to the house when necessary. A furnace
fourteen inches square and deep, with an ash-pit below, in which anthra-
cite coal is burned, will be found a very easy and perfect mode of heating
a house of this width, and thirty feet long.
+ The most perfect vinery that we have seen in this country is one of
two hundred feet long at the country residence of Horace Gray, Esq.,
Newtown, near Boston. It is built of wood, with a curved span roof,
after a plan of Mr. Gray’s which seems to us to combine fitness and beauty
in an unusual degree.
THE GRAPE. 309
in all cases. The spur system is, however, practised by many
gardeners, with more or less success. This, as most of our
readers are aware, consists in allowing a single shoot to extend
from each root to the length of the rafters : from the sides of this
stem are produced the bearing shoots every year; and every
autumn these spurs are shortened back, leaving only one bud
at the bottom of each, which in its turn becomes the bearing
shoot, and is again cut back the next season. The fruit is
abundantly produced, and of good flavour, but the bunches are
neither so large nor fair, nor do the vines continue so long in a
productive and healthy state as when the wood is annually re-
newed,
The essential points in pruning and training the vine, what-
ever mode be adopted, according to Loudon, “are to shorten the
wood to such an extent that no more leaves shall be produced
than can be fully exposed to the light; to stop all shoots pro-
duced in the summer that are not likely to be required in the
winter pruning, at two or three joints, or at the first large
healthy leaf from the stem where they originate; and to stop
all shoots bearing bunches at one joint, or at most two, beyond
the bunch. As shoots which are stopped, generally push a
second time from the terminal bud, the secondary shoots thus
produced should be stopped at one joint. And if at that joint
they push also, then a third stopping must take place at one
joint, and so on as long as the last terminal bud continues to
break. Bearing these points in mind, nothing can be more
simple than the pruning and training of the vine.”
When early forcing of the vines is commenced, the heat
should be applied very gently, for the first few days, and after-
wards very gradually increased. Sixty degrees of Fahrenheit’s
thermometer may be the maximum, till the buds are all nearly
expanded. When the leaves are expanded sixty-five may be
the maximum and fifty-five the minimum temperature. When
the vines are in blossom, seventy-five or eighty, in mid-day,
with the solar heat should be allowed, with an abundance of
air, and somewhat about this should be the average of mid-day
temperature, But, as by far the best way of imparting infor-
mation as to the routine of vine culture under glass is to pre-
sent a precise account of a successful practice, we give here
the diary of O. Johnson, Esq., of Lynn, Mass., as reported by
him in Hovey’s Magazine. Mr. Johnson is a very successful
amateur cultivator, and we prefer to give his diary rather than
that of a professional gardener, because we consider it as likely
to be more instructive to the beginner in those little points which
most professional men are likely to take for granted as being
commonly known. We may premise here that the vines were
planted out in the border in May, 1835; they were then one
year old, in pots. In 1836 and 1837, they were headed down.
310 THE GRAPE.
In 1838 they bore a few bunches of grapes, and made fine wood
for the following year, when the date of the diary commences.
. | Feb. 1839
2 | Tempera-
Ss ture, ~
Blalelz Diary OF THE VINERY.
ais )
Belz |e
13 Commenced fire heat in the vinery. [The ther-
mometrical observations are taken at 6 o'clock
in the morning, at noon, and 10 o'clock at
night. ]
14|50/80'60|Placed horse manure in the house to warm the
border. Washed the house. Took up the vines,
(which had been covered to protect them from
the frost,) and washed them with warm soap
suds; raised as much moisture as possible. Wea-
ther moderate and cloudy.
58/Weather quite moderate and thawy. Sleet.
55|Covered inside border with sand for sprinkling.
Thaw. Whitewashed the yinery.
17|50/55/58|Earthen pans on the flues kept filled with water,
but syringing suspended on account of the mois-
ture in the atmosphere, it having been damp for
three days. Cloudy.
18/51/67/60)Washed vines with soap suds. Weather moderate :
a slight snow last night.
19/40/75|60|Pans kept full of water for the sake of steam, and
vines syringed twice a day in sunny weather.
Weather changed suddenly last night; cold, and
temperature fell 10° below minimum point.
20|57)70|61|A Sweetwater vine in a pot, taken from the cellar
on the 18th, and pruned at that time, is now
bleeding profusely. At this season of the year,
in order to economize with fuel, the furnace
should be managed carefully. We found it a
good plan about 10 o’clock at night to close the
door of the ash-pit and furnace, and push the
damper in the chimney as far in as possible. No
air is then admitted, except through the crevices
of the iron work. The thermometer fell only 4°
during the night. Watered vines with soap
suds.
21|57|75/61|The last seven days have been very mild for the
season: to-day appears like an April day.
22|57|64/63| Weather became cold during the night.
24|60/63/64|Weather cloudy and thawy for the last three days.
15|50|70
16/48/60
THE GRAPE. 311
Diary or THE VINERY.
The floor of the vinery kept constantly damp,
and the flues watered twice at night.
25|57|64|64|Rainy and thaw.
26|59/70|65|Muscat of Alexandria vine bleeding at the buds.
Weather clear and rather cool.
27|59|64\64|Muscat vine continuing. to bleed excessively, and
finding all attempts to stop it unsuccessful, we
hastily concluded to prune it down beyond the
bleeding bud, and cover the wound with bladder
of triple thickness (two very fast:) this, it was
supposed, would stop it; but in a few moments
the sap re-appeared, forcing its way through other
buds, and even through the smooth bark in many
places. The buds on the Sweetwater vines in
pots began to swell. Rain last night; dull
weather during the day: snow nearly gone.
28|58)75/65 Morning fine; afternoon cloudy. When fire is at
a red heat, the damper and furnace door are
closed to keep up the heat.
MBE
1|56|80|71/Bright morning ; weather cool.
2\64|70/68|Quite warm and pleasant for the season.
3|58|64|64|Weather changed last evening suddenly; a cold
snow storm set in to-day. Afternoon clear.
4|62|/80|63|Buds of some black Hamburg vines beginning to
swell. Dug up the inside border, and, notwith-
standing all precautions, destroyed a few of the
grape roots, which were within three inches of
the surface. From this circumstance, we have
determined not to disturb the border outside, but
merely to loosen two inches below the surface:
we are satisfied that the vines have been injured
by deep digging the borders. Cold severe; last
night temperature 2° below 0
5|51/70|68|The cold very severe. The sudden changes render
’ it almost impossible to keep a regular tempera-
ture in the house, which should not stand (at this
stage of forcing) below 60°. The house having
originally been intended for a grapery without
fire heat, it is not well adapted to forcing.
6|60 it 3|68| Weather cool and pleasant.
7/62175168|Buds of the vine in pot breaking.
312 THE GRAPE.
March
ri | April 1839
oS en ture.
Z Diary OF THE VINERY.
9|/60|75/63|Buds of Hamburgs breaking. Snow last night.
10|60)73/63
11|50|75/60 Quite cold last night. Windy.
12/54/76/62|Buds of Hamburgs mostly breaking. Omid ho
the changeable weather, there is some fear that
there has been too much heat, as a few of the
shoots appear weak. Plenty’ of air has been
given daily.
13/60|75/64|Buds of Muscat of Alexandria breaking. Fruit
buds appear on the Hamburgs.
14|60/74/60
15/54 70)64
16|60|75\61;
17|60|80
18/63/63
19/62/60
20/62/65
21/62/62
22/60/60
23/62
24/60
25/60
26/62
2763
28/61
29|64
30/66
31\62
APRIL.
1/60
2162
61/The buds have broken remarkably fine: almost
every bud throughout the house is opening.
Longest shoot on Hamburg was four inches at
noon. The Muscat, which broke first last year,
is now the most backward. Quere—Is it not
owing to excessive bleeding ?
64
63
64
66
66
66|After this period, “the thermometer was observed
69| only at morning and at night.
The temperature ranging from 62° to 80° during
the remainder of the day, with an abundance of
air in good weather.
70/The last six days cloudy; wind east; quite cold
last night for the season.
72
71
THE GRAPE. 313
Diary oF THE VINERY.
5/65/73
6|66|76/Tcpped the fruit-bearing shoots one joint above the
fruit, and when the lower shoots appear weak, top
the leading shoot of the vine.
7|74166
8|62|72|Discontinued syringing the vines.
14|68/76/The last three days wind north-east, with much rain ;
to-day sleet and rain.
Grapes blooming beautifully : keep up a high temper-
ature with moisture, when the weather is cloudy
during the day.
15/67/77
16|72|77|Floor sprinkled to create a fine steam.
17/77/74
18/66|78/A few clusters of flowers open on the Muscat of Alex-
andria.
19/73)77
20/70/76
21/64/78)/Temperature kept up. The thermometer should not
be allowed, at this stage of the growth of the vines,
2 to fall below 75°; but owing to the faulty con-
struction of the house, it has been almost impossible
to keep up a regular heat.
22)71|/78'The grapes on the black Hamburg vines are mostly
set; those at the top of the house as large as small
peas, while those below are just out of bloom. Man
of the bunches show great promise, and the vines look
remarkably vigorous and strong, with the exception
of one vine, next the partition glass, which made
the largest wood last season, apparently fully ripe
and little pith; notwithstanding these favourable
promises, it showed little fruit, and the shoots are
small and weak,
23/69/81|Cut out about fifty bunches in thinning.
24177175) ;
14
os
314. THE GRAPE.
Diary oF THE VINERY.
30/70|/70|\Commenced syringing again, twice a day, in fine wea
b ther. Moisture is also plentifully supplied by keep
ing the pans well filled with water.
6
3|66|68|Much rain during the last week : have kept a brisk fire
in the day, and admitted air. The vines look finely.
Continue thinning and shouldering the bunches,
after cutting out about one half their number. [By
shouldering is understood tying up the shoulders
on the large clusters to the trellis, so that they may
not press upon the lower part of the bunch.]
4/68/70
5|60)77
6|61/62
7/59/66
8|57|73|Plenty of air admitted.
9/70/68
10/58/62
11|56|54|Grapes now swelling off finely.
12\56|71/Abundance of moisture kept up.
13/65/66
14|63/73)A fine rain to-day. The month has been rather cool ;
several nights the past week the earth has frozen
slightly. The grapes are now swelling finely. Con-
tinue to thin the fruit daily.
15/65|68/The process of thinning the berries continued, taking
out some almost every day, and always the smallest.
16/69/70
17/68/61
18/58/71
19|68|74|Abundance of air given in fine weather.
20/68/69
21|62\69
22|70/76
23/66/72 ;
24'169!72|Next year’s bearing wood carefully laid in.
THE GRAPE. 315
Diary oF THE VINERY.
30/70/70
31)/62/68/The month of May has been, as a whole, unfavourable
for the grape. Much rainy and dull weather: we
have been obliged to light fires every night, and
occasionally inthe day. The grapes have been often
2 looked over and thinned, yet there is no doubt the
ar) scissors have been used too sparingly
1/69/68
2/66/66
3|66\64
4\66|68/All lateral branches cut clean out.
5|61/68
6|64/76
7|60|70| Bunches supported by tying to the trellis.
8/61|70
9|62|70
10/64|69|The grapes have now completed their stoning process,
and a few near the furnace swelling off. No mildew,
or disease of any kind, has yet been discovered, and
the vines generally have the most healthy and vig-
orous appearance. The weather has been dull and
disagreeable, which has rendered fires necessary.
11/64/64 ;
12|55/69
13\66|66/A few of the black Hamburgs and Zinfindals, near the
flue, perceived to be changing colour. Weather quite
unfavourable ; fires at night.
14/65)71
15|71|62|Syringing now discontinued.
16/61/68
17|58/66
18|50/66/The month, thus far, has been remarkable for high
19/61/60] winds, which have ‘injured many plants.
20/56/68
21|66)65
22/60/67
23'64'62i|The grapes are now ne finely. Those at the
316 THE GRAPE.
Diary or THE VINERY.
western flue mostly coloured ; also the Zinfindal next.
The second vine from the partition, having to sustain
the heaviest crop, is rather backward, and we fear
some of the berries may shrink: having left differ-
ent quantities on vines of the same apparent strength,
we shall be able to ascertain their powers of matu-
ration.
After this period the thermometrical observations were
discontinued ; as the crop was now beginning to
colour, and the weather generally warm, abundance
of air is admitted in all fine weather.
26|—/—|Bunches of the Zinfindal near the furnace, and at the
top of the house, are now perfectly coloured, and ap-
parently ripe. Ceased making fires.
29|—|—|A little air is admitted at night. Weather delight
ful.
July 4.—Cut six bunches of Zinfindal grapes; the largest a
pound and a half; weight of the whole five pounds and a
uarter.
6th.—Exhibited Zinfindal grapes at the Massachusetts Horti-
cultural Society.
13th.—Exhibited Black Hamburgh grapes atthe Massachusetts
Horticultural Society’s room.
15th.—A few bunches of the Muscat of Alexandria are now
ripe ; the flavour exceedingly fine.
20th.—Continued to cut Zinfindal grapes.
22d.—The ripening of all the grapes being now completed,
we have not deemed it necessary to continue the diary. In the
vinery we shall cut about two hundred and thirty pounds of
grapes from nine vines, [being about twenty-five pounds to each. }
The Hamburghs average nearly one pound and a quarter to the
bunch throughout.
In the cold house, separated from the vinery by the partition,
a little mildew was perceived. By dusting sulphur on the in-
fected bushes, the mischief is instantly checked. Most of the
cultivators with whom we have conversed complain grievously of
mildew this season, and some have lost part of their crops by
inattention on its first appearance.
Aug. 10th.—Again exhibited some of the Hamburgh grapes
at the Massachusetts Horticultural Society’s room. One fine
bunch weighed two and a half pounds, and a beautiful cluster
THE GRAPE. ol?
of Muscat of Alexandria one pound. Some of the berries of the
former measured three inches in circumference, and the latter
three and a quarter by three and three quarter inches.
Another season we intend to use a larger quantity of soap
suds on the grape border. Have not paid sufficient attention
to the watering of the border, and the inside, especially, must
have suffered. Another fault to be removed next year is, to tie
up all the projecting grapilons as well as the shoulders, which
would allow the grapes to swell without crowding.
The grapes in the cold house are swelling finely. The
bunches were thinned much more severely than in the vinery,
but, notwithstanding this, they are all filled up, and many are
too\crowded. ‘The berries are also larger than the grapes in
the vinery, though none of the clusters have attained the same
size.
Much has been written upon the subject of the shrivelling or
shrinking of grapes: none of the clusters in the vinery were
affected ; but in the cold house, some shrivelling was perceived
on a few bunches. We are inclined to believe that the moisture
given after the grapes begin to colour, and want of sufficient air,
are the causes.
To insure a good crop of grapes, we are satisfied that they
must have—plenty of heat—plenty of air—plenty of moisture—
severe thinning of bunches—and severe thinning of berries. The
vines, also, must be pruned often, and kept free : the wood never
crowded. Great attention must be paid to the airing of the
house, which must be done gradually, that there may be at no
time a sudden change in the temperature.
With such attention, and the prerequisite of a rich border, on
a dry subsoil, good crops of fine grapes are always to be obtain-
ed. The vines require much moisture until they have complet-
ed their last swell, when the moisture should be withdrawn.”
INsECTS AND DISEASES. When properly grown under glass,
the grape is a very vigorous plant, liable to few diseases. The
bleeding which often happens at the commencement of growth,
usually ceases without doing harm, when the foliage begins to
expand. If excessive, it may be stopped by a mixture of three
parts cheese parings and one part lime, applied to the wound.
The red-spider which sometimes infests vineries kept at a high
temperature, is usually destroyed by coating over the flues with
a wash of quick lime and sulphur, after which, the house must
be kept closed for half a day. The smaller insects which occa-
sionally prey on the young shoots, are easily kept down by
syringing the parts affected, with a solution of whale oil soap.
Varieties. There are in the catalogue a vast number of
names of grapes, many of which belong to the same fruit. But
there are really only twenty or thirty varieties which are at all
318 THE GRAPE.
worthy of cultivation in gardens. Indeed, the most experienced
gardeners are satisfied with half a dozen of the best sorts for
their vineries, and the sorts universally admired are the Black
Hamburgh, Black Prince, White Muscadine, and Muscat of
Alexandria. We will describe all the finest foreign grapes that
have been introduced, and for the sake of simplifying their ar-
rangement, shall divide them into three classes; Ist, those with
dark red, purple or black berries; 2d, those with white or yellow
ae 3d, those with light red, rose-coloured, gray, or striped
erries,
CLASS I.
GRAPES WITH DARK RED, PURPLE OR BLACK BERRIES.
1. Brack Crusrer. Thomp.
Black Morillon. Lind. Morillon noir.
Auverne. Franc Pineau. of the
Auverna. - Auvernes Rouge.
Pineau. Maia. Vrai ‘AcrvOvnaee f Hrench.
True Burgundy. Raisin de Bourgne.
Small Black Cluster. Speechly. Burgunder, the
Black Burgundy. Rother. Y ;
Karly Black. Schwarzer. tan
This excellent hardy grape is the true Burgundy grape so
highly valued for wine in France. It is readily distinguished
from Miller’s Burgundy, by the absence of the down on its
leaves, which peculiarly distinguishes that sort. The fruit is
very sweet and excellent, and the hardiness of the vine renders
it one of the best varieties for the open air in this climate.
Bunches small, compact, (i.e. berries closely set). Berries
middle sized, roundish-oval. Skin deep black. Juice sweet
and good. Ripens in the open air about the 20th of September.
Thompson gives more than 40 synonymes to this grape.
2. Buack Frontienan. Thomp.
Muscat Noir.
Sir William Romley’s Black.
Muscat Noir Ordinaire,
Purple Frontignan, ang
Black Frontignae. Thom
Purple Constantia. Pe
Black Constantia (of some).
Bourdales des Hautes Pyrénées.
Muscat Noir de Jura,
An excellent grape for the vinery, originally from the town
of Frontignan, in France, where it and other similar sorts are
largely cultivated for making the Muscadine or Frontignan
wine, ;
THE GRAPE. 319
Bunches rather long. Berries of medium size, round, quite
black. Skin thin, flavour musky and rich. Ripens in October.
A good bearer. *
The BLUE FRONTIGNAN, (Violet Frontignan and Black Con-
tantion, of some,) is rather inferior to the above, having only a
slightly musky flavour; the bunches are more compact, the
berries not quite round, purplish, with a thick skin.
8. Brack Hameuren. Thomp. Lind. Speechly.
Warner’s Black Hamburgh. Frankenthaler,
Purple Hamburgh. Frankenthaler Gros Noir.
Red Hamburgh. Trollinger,
Brown Hamburgh. Blue Trollinger. of various
Dutch Hamburgh. Troller. European
Victoria. Welscher. gardens.
Salisbury Violet. Fleisch Traube. ac. to
Hampton Court Vine. Hudler. Thomp.
Valentine’s, Languedoc,
Gibaralter. Mobrendutte.
Frankendale. Weissholziger Trollinger.
The Black Hamburgh has long been considered the first of
black grapes for the vinery, but it will very rarely perfect its
fruit out of doors. Its very large size and most luscious flavour
render it universally esteemed.
Bunches large (about nine inches deep),
and mostly with two shoulders, making it \
broad at the top. Berries very large, (fig.
93,) roundish, slightly inclining to oval.
Skin rather thick, deep brownish purple,
becoming nearly black at full maturity.
Flavour very sugary and rich. A good and
regular bearer.
Witmor’s New Brack Hampures isa
recent variety which is said to bear larger Black Hamburgh.
and handsomer fruit.
4, Brack Prince. Lind. Thomp.
Alicant. Sir A. Pytches’ Black,
Black Spanish. Pocock’s Damascus. ks te
Black Valentia. Cambridge Botanic Garden. Bipic
Black Portugal. Steward’s Black Prince. P.
Boston. Black Lisbon.
The Black Prince is very highly esteemed. It is hardier
than the Black Hamburgh, ripening very well here in good
situations in the open air, and bearing profusely, with the easiest
culture, m the vinery.
Bunches long and not generally shouldered, berries large,
rather thinly set, oval. Skin thick, black, covered with a thick
blue bloom. Flavour first rate—sweet and excellent.
320 THE GRAPE.
5. Brack Lomparpy. Lind. Thomp.
West’s St. Peters. Poonah.
Money’s. Raisin des Carmes,
Raisin de Cuba.
Bunches large and,long, with shoulders. Berries large,
roundish-oval. Skin thin, very black at maturity. Flavour
very rich and sugary. The leaves are rather small, and turn
purple as the fruit ripens. Thompson considers this synony-
mous with the Poonah grape introduced by Sir Joseph Banks,
from Bombay. It requires a pretty high temperature, and is
then a great bearer. .
6. Brack Morocco. Thomp.
Le Coeur. Lind. Ansell’s Large Oval Black.
Black Musca..el. Raisin d’Espagne.
A large and showy grape, ripening late, but requiring a good
deal of heat. The blossoms are a little imperfect, and require
to be fertilized with those of the Black Hamburgh, or some
other hardy sort.
Bunches large ; berries very large, oval; skin thick, dark red,
flavour tolerably sweet and rich.
7. Brack Saint Perer’s. Thomp.
Saint Peter's. Lind. Speechly. Black Palestine.
Oldaker’s West’s St. Peter’s.
A capital variety, ripening quite late, and which may be kept
on the vines if it is allowed to ripen in a cool house until winter.
This is one of the best sorts for a vinery without fire-heat.
Bunches of pretty good size, rather loose. Berries rather
large, round. Skin thin and black. Flavour delicate, sweet,
and excellent.
8. Brack Muscat or ALEXANDRIA. Thomp.
Red Muscat of Alexandria, Lind.
Red Frontinae of Jerusalem.
Bunches large, and shouldered. Berries large, oval, skin
thick, of a reddish colour, becoming black at maturity. Flesh
quite firm, with a rich musky flavour. Requires a vinery with
fire-heat.
9. Brack Tripoui. Thomp.
Black Grape from Tripoli. Lind. Speech.
This grape, which we have not yet seen in fruit, is said to be
THE GRAPE. 321
a large and very excellent one, ripening late, and well worthy
of a place in the vinery. It requires some fire-heat.
Bunches of medium size, shouldered, rather loose. Berries
large, round, often slightly flattened. Stones quite small. Skin
thin, purplish black, slightly covered with bloom. Flesh tender
and sweet, with a very high flavoured, rich juice.
10. Brack Muscapine. Lind. Thomp.
Black Chasselas, Chasselas Noir.
A pretty good black grape, scarcely succeeding well, how-
ever, in the open air, and inferior to other sorts for the vinery.
Bunches of medium size, compact. Berries roundish-oval.
Skin thick, black, overspread with a blue bloom, Juice sweet,
and of pretty good flavour
11. Buacx SWEETWATER. Thomp. Lind.
Water Zoet Noir.
Bunches small, compact. Berries small, round. Skin thin,
with a sweet and pleasant juice. A second rate, but rather
hardy sort.
12. Earty Buackx Jury. Thomp. Lind.
July Grape. De St. Jean.
Madeline. Schwarzer Friihzeitiger.
Madeline Noir. Burguider. of the
Raisin précoce. Poutéau. August Traube. Germans.
Morillon Hatifi 0. Duh. Jacobs straube.
The earliest of grapes, and chiefly valued for the dessert on
that account. In the open air it ripens, here, the last of July,
or early in August. The leaves are rather small, and light
green above and beneath.
Bunches small and compact. [Berries small, quite round.
Skin thick, black, covered with a blue bloom. Flavour mode-
rately sweet, but not rich or perfumed.
13. Esprrtone. Thomp. Lind.
Turner’s Black. Hardy Blue Windsor.
Cumberland Lodge.
The Esperione is a hardy, luxuriant, and prolific grape, grow-
ing as well in the open air as the Muscadine, and even better in
many situations. It is yet very rare with us, but merits more
general cultivation.
Bunches large, shouldered, like the Black Hamburgh in size.
Berries round, or occasionally flattened, and often indented with
a groove, Skin thick, dark purple, powdered with a thick blue
822 THE GRAPE.
bloom. Flesh adheres to the skin, of a pleasant, sprightly fla
vour, not very rich.
14. Frntinpo.
This grape is of Italian origin, brought to notice by M. De
Bevay, of Vilvord, who received it of Major Esperin, and is
said to have been discovered by the French army in Naples.
Its growth is vigorous. Peduncle very stout. Bunch large,
compact, and shouldered. Berries of the largest size, nearly
round, slightly oval. Skin dark violet. Flesh abounds in a
sugary juice, and has a peculiarly pleasant aroma. It has a
resemblance to the Black Hamburgh, but is considerably
earlier. (Al Pom.) .
15. Mitter’s Bureunpy. Lind. Thomp. Speechly.
Miller Grape. Miller.
Le Meunier. Mullevrebe.
Morillon Taconné. Morone Farinaccio. of European
Fromenté. Pulverulenta. gardens.
Aleatica du Po. Farineux noir.
Sauvignien noir. Noirin.
A favourite variety, long known and cultivated in all parts
of the world as a hardy grape for wine and table use. It ripens
pretty well in the open air, and is readily known by the dense
covering of cottony down which lines both sides of the leaves,
whence the name mller’s grape.
Bunches short, thick, and compact. Berries roundish-oval,
very closely set together. Skin thin, black, with a blue bloom.
Flesh tender, abounding with a sweet, high flavoured juice.
Each berry contains two small seeds.
16. Scuiras.
A seedling raised by Leclerc, and, according to M. Vibert, it
is, of all the large berried black grapes, the one which ripens the
earliest, arriving at maturity nearly as early as the Chasselas,
and nearly a month earlier than the Black Hamburgh. It is
an important acquisition as a table grape. It is a sturdy, vigor-
ous grower. Leaves large, generally three-lobed, very downy
beneath and slightly so on the upper surface,
Bunch long, loose, and shouldered. Berries irregular in size,
elongated, oval in form. Skin reddish-violet, thickly covered
with bloom. Flesh juicy, crisp, with a particularly sweet, deli-
cious aromatic flavour. (Al Pom.)
THE GRAPE. 328
CLASS II.
GRAPES WITH WHITE OR YELLOW BERRIES.
17. Crorat. Thomp. Lind. Duh.
Parsley-leaved. White Parsley-leaved.
Parsley-leaved Muscadine. Malmsey Muscadine.
Raisin d’Autriche.
The Parsley-leaved grape, as its name denotes, is remarkable
for its very deeply divided leaves, quite unlike those of any
other sort. It succeeds very well with us in the open air, and
may therefore be considered a valuable sort, but it is greatly
superior in flavour when grown under glass.
Bunches of middle size, long, rather loose. Berries round.
Skin thin, white, with a sweet and pleasant, but not rich flavoured
uice.
; There is a variety of this grape with red fruit.
16. CuasseLas Musqui. Thomp. Duh.
Musk Chasselas. Le Cour.
A very delicious grape, the highest flavoured Chasselas, hay-
ing much of the flavour of the Muscat of Alexandria.
Bunches of medium size, long and rather loose. Berries
middle size, round. Skin thin, yellowish white. Flesh tender,
with an abundant juice, of a rich musky flavour. Leaves small-
er and deeper green than those of the Sweetwater or Musca-
dine.
17. Cuartsworru Toxay. Thomp.
A new variety very recently received from England, reputed
to be of superiour quality.
Bunches long, compact. Berries large, oval. Skin thick,
white. Flavour rich and excellent, with a Muscat perfume.
18. Earty Waite Matvasra. Thomp.
Morna Chasselas. Mornair blanc.
Early Chasselas. Le Melier. of the
Grove End Sweet Water. Melier blane. French.
White Melier. Blane de Bonneuil.
A nice early grape, and a good bearer, which is in fact only
an earlier variety of the Chasselas. It bears very well in the
open air.
Bunches in size and form, much like those of the white Chas-
324 THE GRAPE.
selas or Royal Muscadine. Berries round, yellowish white.
Skin thin. Flesh sweet, juicy, and agreeable in flavour. Ripens
in August. The leaves are pale green on the upper side, slight-
ly downy below, cut into five, rather deep lobes.
19. Prrmaston Warts CLustTER.
A pretty hardy grape, raised in Pitmaston, England, from the
Black Cluster, ripening rather earlier than the Sweetwater, of
good quality, and well deserving a place where the foreign grapes
are cultivated in the open air.
Bunches of medium size, compact and shouldered. Berries
middle sized, round. Skin thin, amber colour, occasionally
tinged with a little russet when fully ripe. Flesh tender, juicy,
sweet and excellent.
20. Royat Muscapine. Thomp. Lind. Mill.
Amber Muscadine. Chasselas blanc.
Early White Teneriffe. Chasselas de Fontainebleau. t
Golden Chasselas. D’Arbois. bs “
White Chasselas. Raisin de Champagne. ane
Chasselas doré. Amiens.
A truly excellent grape in all respects—one of the very best
for hardy culture in this climate, or for the vinery. It is every-
, where highly esteemed, and is the Chasselas
( par excellence of the French.
Bunches large, and shouldered. Berries,
(fig. 94,) larger than those of the Sweetwater,
round, Skin thin, at first greenish white,
but turning to an amber colour when fully
ripe. Flesh tender, with arich and delicious
flavour. Ripens here about the 20th of Sep-
tember. Wood and foliage stronger than
those of the Sweetwater.
Royal Muscadine.
21. Scorch Wurre Ciuster. Thomp.
Blacksmith’s White Cluster.
This is a new grape, not yet fairly tested in this country, but
which is likely to prove a valuable one for garden culture, as it
has the reputation in England of being very hardy, very early,
and a great bearer. It was raised from the seed by a black-
smith of Edinburgh in 1812.
Bunches of middle size, compact. LDerries medium sized,
roundish-oval. Skin white, thin. Flesh tender, juicy, sweet,
and excellent.
THE GRAPE. 325
22. Syrian. Thomp. Lind. Speech.
Jews.
This is believed to be the grape mentioned in the scriptures
as found by the Israelites on the brook of Eschol, the bunches
of which were so large as to be borne on a staff by two men.
It is a very superb looking fruit, and has been grown in this
country to very large size. In England bunches of it have been
produced weighing 194 Ibs. It is much inferiour in flavour to
No. 24, and is, perhaps, therefore, scarcely desirable in a small
collection.
Bunches enormously large, and regularly formed, with broad
shoulders. Berries large, oval. Skin thick, white at first, but
becoming a tawny yellow, or amber when at full maturity. Flesh
firm and solid, moderately juicy and sweet, though not rich.
Will hang till Christmas in a vinery. The wood and foliage are
very large.
23. VerpeLHo. Thomp. Lind.
Verdal. Verdilhio.
Madeira Wine Grape.
A vigorous growing grape, of good quality, from Madeira,
which is largely used in that island for making the best wines.
Bunches rather small, loose. Berries small, rather unequal
in size, and often without seeds. Skin thin, semi-transparent,
yellowish-green, a little tinged with russet when very ripe.
Juice a little acid at first, but rich and excellent at maturity.
24, Wuite Muscar or Atexanpria. Thomp. Lind.
Frontniac of Alexandria. Miller White Muscat of Lunel.
Jerusalem Muscat. ' Lunel.
Malaga, Muscat d’ Alexandria,
White Muscat. Passe-longue Musqué. Duh.
Tottenham Park Muscat. Passe Musqué.
Rebibo, (of Sicily.)
The most delicious of all grapes, but re-
quires to be grown under glass in this cli-
mate. In favourable seasons it reaches ma-
turity well in a vinery without fire-heat, but
it can scarcely be said to attain its highest
flavour except with the aid of artificial heat.
Bunches very large, often 9 to 12 inches,
long, rather loose and irregular. Berries
very large, an inch or more long, oval.
Skin thick, white or pale amber when
fully ripe. Flesh quite firm and crisp, pee
with a peculiarly musky, rich, perfumed White Muscatof Alea-
flavour, very delicious. Seeds small, and andr it,
326 THE GRAPE.
occasionally absent from the larger berries. This variety is a
very strong grower, and is raised in great perfection about
Boston. It will hang a long time on the vines.
Mr. Thompson considers the Maraca grape (brought to this
country in jars,) as synonymous. It is picked so early for im-
portation as to have little flavour.
The Cannon-Hatt Muscat, an English seedling, closely re-
sembles this grape, but the flesh is firmer, the skin yellower, and
it is not quite so rich in flavour. It also sets rather badly, re-
quiring to be fertilized by hand with the pollen of some other
sort.
25. WuitEe Frontienan. Lind. Thomp.
White Constantia. Moschata Bianca.
White Frontniac. Moscado Bianco.
Nepean’s Constantia. Moscatel Commun.
Muscat Blane. Muscateller.
Raisin de Frontignan. Wiesser Muscateller.
Muscat Blane de Jura. Weisse Muscaten Traube.
The White Frontignan is a very favourite grape, as the many
names, quoted above, by which it is known in various parts of
Europe, sufficiently prove. Its hardy habit, uniform productive-
ness In the vinery, and most luscious flavour, make it everywhere
esteemed.
Bunches of medium size, or pretty long, and without shoul-
ders. Berries middle sized, round, rather thickly set. Skin
thin, dull white or yellow, covered with a thin bloom. Flesh
tender, with a rich, perfumed, musky flavour.
26. Wuite Sweetwater. Thomp.
Early White Muscadine. Dutch Sweetwater
White Muscadine, (of Lind.) Chasselas Precoce.
Early Sweetwater. Chasselas Royal.
Stillward’s Sweetwater. Water Zoete Blanc.
This grape is better known, and more commonly cultivated
than any other in this country, although it is inferiour to the
Royal Muscadine. It differs from the latter in having weaker
wood, and open, loose bunches of a paler colour.
Bunches middle sized, loose or open, usually with many
small imperfect berries, shouldered. Berries of the middle size,
round. Skin thin, clear watery green, rarely becoming amber
except very fully exposed to the sun. Flesh crisp, watery,
sweet, but not high flavoured. Ripens in the open air from the
20th to the last of August—a fortnight earlier than the Royal
Muscadine.
27. Wuire Toxay. Thomp.
Genuine Tokay. Lind. Speech. Gray Tokay ?
Tokai blanc.
This is the fruit from which the delicious Tokay wine of
THE GRAPE. F 327
Hungary is made. We have ripened it very well in the open
air. Its flavour is good and its aroma peculiarly agreeable.
Bunches of medium size, compact. Berries rounded oval,
closely set. Skin thin, of a dull white. Flesh very delicate,
sweet and perfumed. Leaves deeply 5-lobed, and covered with
a satiny down on the lower surface.
28. Wurtz Hampuren. Thomp.
White Lisbon. White Portugal.
White Raisin.
This is the Portugal grape of commerce, which is so largely
exported to different parts of the world in jars. It is not a high
flavoured though a very showy grape, and will hang a long time
on the vines after matutity. It requires a vinery.
Bunches very large and loose. Berries large oval. Skin
thick, greenish-white. Flesh solid, sweet, and sometimes with
a slight Muscat flavour. Bunches of this variety weighing over
three pounds have been grown near Boston.
29. Wuire Nice. Thomp. M‘Intosh.
A very large and showy fruit, and, in a vinery with fire-heat,
a very excellent sort. M‘Intosh, an English gardener of repu-
tation, has grown bunches of this the White Nice to the enor-
mous weight of eighteen pounds, and considers it “one of the
noblest of grapes.”
Bunches very large, with loose shoulders. Berries roundish,
medium size, thinly distributed over the shoulders and sides of
the bunch. Skin thin, rather tough, greenish-white, becoming,
finally, a little yellowish. Flesh crisp, sweet, and of very good
flavour. Leaves and wood very strong, the latter remarkably
downy beneath.
30. Wuire Risstinec. Thomp.
Schloss Johannisberg. Petit Riessling.
Rudeshimerberg. Grosser Riessling.
Reissling. Réssling.
Kleier Rissling.
The most celebrated grape of the Rhine, producing the cele-
brated Hock wines _ It is yet little known in this country, but
from its very great hardiness and productiveness, in the cold
districts of its native soil, we hope to find in it a valuable acqui-
sition for our gardens—if not for our vineyards.
Bunches of medium size, compact. Berries rather small,
round. Skin thin. Flesh tender and juicy, with sweet and
sprightly pleasant flavour.
328 THE GRAPE.
CLASS III.
GRAPES WITH LIGHT RED, ROSE-COLOURED, OR STRIPED BERRIES.
31, ALEPPO. Thomp. Lind.
Switzerland Grape. Raisin d’Aless.
Striped Muscadine. Chasselas panaché.
Variegated Chasselas. Maurillan panaché.
Raisin Suisse. Maurillan noir panaché.
A very singular grape, the berries being mostly striped with
white and black in distinct lines ; or sometimes half the bunch
will be black, and half white, It bears very well, and is de-
serving a place in the vinery of the amateur. The foliage is
also prettily striped in autumn.
Bunches rather below medium size. Berries medium size,
roundish. Skin thin, striped with white and dark red, or black
Flesh juicy, and of a rich and excellent flavour.
32. Grizzty FRoNTIGNAN. Thomp. Lind.
Red Frontignan, (of some.) Muscat Gris.
Grizzly Frontignac. Muscado Rosso.
Red Constantia. Kimmel Traube.
Muscat Rouge. Grauer Muscateller.
This delicious grape requires to be grown in avinery, when it
is, to our taste, scarcely surpassed.
Bunches rather long, with narrow shoulders. Berries round,
of medium size, and growing closer upon the bunches than those
of the White Frontignan. Skin thick, pale brown, blended with
red and yellow. Flesh very juicy, rich, musky and high flavoured.
The Rep Fronrrenan Thompson considers the same as the
foregoing, only being more deeply coloured in some situations.
But Lindley, with whom we are inclined to agree in this case,
keeps it distinct. The latter describes the Red Frontignan as
having bunches without shoulders, berries perfectly round, and
deep red, flavour excellent. These two sorts require more care-
ful comparison.
33. Kyrent’s Vartecatep Cuassetas. Thomp.
Variegated Chasselas. Lind.
A hybrid seedling, raised by Mr. Knight from the White
Chasselas, impregnated by the Aleppo. A curious and pretty
fruit, but not first rate in flavour.
Bunches rather long, unshouldered. Berries below the mid-
Gle size, round, loosely set. Skin quite thin, white, shaded with
THE GRAPE. 329
bluish violet, sometimes becoming purplish in the sun. Flesh
tender, sweet, and pleasant. The leaves die off in autumn of
fine red, yellow, and green colours.
34, Lomparpy. 'Thomp. Lind.
Flame Coloured Tokay. Rhemish Red.
Wantage. Red Grape of Taurida.
The Lombardy is remarkable for the very large size of the
bunches, which are frequently twelve to eighteen inches long.
It is a handsome fruit, the berries thickly set, (so much so as to
need a good deal of thinning,) and it requires fire-heat to bring
it to full perfection.
Bunches very large, handsomely formed, with large shoul-
ders. Berries large roundish. Skin thick, pale red or flame
colour. Flesh firm, sweet, with a sprightly, very good flavour.
35. Rep Cuassztas. Thomp. Lind. Fors.
Red Muscadine. Jil. Chasselas Rouge. Duh.
‘This grape a good deal resembles the White Chasselas, ex-
cept that the berries are slightly coloured with red. Very rare-
ly, when over ripe, they become a dark red.
Bunches loose, not large ; berries medium size, round. Skin
thin, at first pale green, but when exposed to the sun they be-
come red. Flesh tender, sweet, and very good. Not very hardy.
Cultivation of the Native Grapes,
The better varieties of the native grapes, are among the most
valuable of fruits in the middle states. Hardy, vigorous, and
productive, with a moderate amount of care they yield the
farmer, and the common gardener, to whom the finer foreign
sorts requiring much attention and considerable expense in cul-
ture, are denied, the enjoyment of an abundance of very good
fruit. In this part of the country no fruit is more common than
the grape, and many families preserve large quantities for use
during the winter months, by packing them away, as soon as
ripe, 1n jars, boxes, or barrels, between layers of cotton batting
—in which way they may be kept plump and fresh till Feb-
ruary.
The grape region has been lately greatly extended by the
addition of new varieties, which, in consequence of ripening
their fruit much earlier than the Isabella and Catawba, are
suited to two or three degrees of latitude farther north than
the limit of the cultivation of these varieties.
The garden culture of the hardy native grapes, although
not very difficult, cannot be accomplished so as to give the
330 THE GRAPE.
fruit in perfection, without some attention to their habits and
wants. The soil should be dry, deeply worked, and well en-
riched, always bearing in mind that it is an essential point to
secure a perfectly open, sunny exposure, as it may always be
assumed that with us no atmosphere can be too warm or bright
for the grape; for although it will make the most vigorous
shoots in the shade of trees or buildings, yet the crops will be
small, the fruit poor and uncertain, and the vines likely to fall a
prey to mildew.
In the second place the vines should be kept within moderate
bounds, and trained to an upright trellis. The Isabella and
Catawba are so rampant in their growth, when young, that the
indulgent and gratified cultivator is but too apt to allow them
to overbear; the border should always be given to the exclusive
occupancy of the vines, and the roots should be allowed space
proportional to the branches they are to carry. By observing
these directions, and not suffering the vines to overbear, they may
be continued a long time in full vigour and productiveness.
The system of pruning and training these grapes generally
pursued is the upright mode, with the spur mode of training.
The first season’s growth of a newly planted vine is cut back
to two buds the ensuing fall or spring. These two buds are
allowed to form two upright shoots the next summer, which at
the end of the season are brought down to a horizontal position,
and fastened each way to the lower horizontal rail of the trellis,
being shortened at the distance of three or four feet from the
root—or as far each side as the plant is wished to extend. The
next season, upright shoots are allowed to grow one foot apart,
and these, as soon as they reach the top of the trellis, are also
stopped. The next year the trellis being filled with the vines,
a set of lateral shoots will be produced from the upright leaders
with from one to three bunches upon each, which will be the
first crop. The vine is now perfect, and, in the spur mode of
pruning, it is only necessary at the close of every season, that
is, at the autumnal or winter pruning, to cut back these lateral
shoots, or fruit spurs, to within an inch of the upright shoot
from which they sprung, and a new lateral producing fruit will
annually supply its place, to be again cut out at the winter prnuing.
After several years’ bearing, if it is found that the grapes fail
in size or flavour, the vines should be cut down to the main
horizontal shoots at the bottom of the trellis. They will then
speedily make a new set of upright shoots which will produce
very abundantly, as at first.
It cannot be denied that the renewal system of training (see
page 305), is certain of yielding always the largest and finest
fruit, though not so large a crop—as half the surface of the vine
is every year occupied with young wood, to take the place of
that annually cut out.
THE GRAPE. 331
What we have already stated, in page 306, respecting prun-
ing will apply equally well here. If the vine is fully exposed
to the sun it will require very little summer pruning; in fact,
none, except stopping the young shoots three joints beyond the
farthest bunch of grapes, at midsummer—for the leaves being
intended by nature to elaborate the sap, the more we can retain
of them, (without robbing the fruit unduly of fluids expended
in making new growth,) the larger and higher flavoured will be
the fruit; careful experiments having proved that there is no
more successful mode of impoverishing the crop of fruit than
that of pulling off the leaves.
In the axils of the leaves by the side of the buds, which are
to send forth shoots for next season’s crops—branches called
laterals push forth which should be pinched off at the first
leaf—and at the next leaf where they start again; generally the
second stopping will be sufficient.
The annual pruning of- the hardy grapes is usually per-
formed during mild days in February or March—at least a
month before vegetation is likely to commence. Many cul-:
tivators prefer to prune their vines in November, and, except
for cold latitudes or exposures, this is undoubtedly the better
season. :
Every third year, at least, the borders where the vines are
growing should have a heavy top-dressing of manure. The
vine soon exhausts the soil within its reach, and ceases bearing
well when that is the case. We have frequently seen old and
impoverished vines entirely resuscitated by digging in about
the roots, as far as they extend, a very heavy top-dressing of
slightly fermented stable manure.
Vineyarp Cutturr. While many persons who have either
made or witnessed the failures in raising the foreign grapes in
vineyards in this country, believe it is folly for us to attempt
to compete with France and Germany in wine-making, some of
our western citizens, aided by skilful Swiss and German vine-
dressers—emigrants to this country, have placed the fact of
profitable vineyard culture beyond a doubt, in the valley of the
Ohio. The vineyards on the Ohio, now covering many acres,
produce regular, and very large crops, and their wine of the
different characters of Madeira, Hock, and Champagne, brings
very readily from 75 cents to one dollar a gallon in Cincinnati.
The Swiss, at Vevay, first commenced wine-making in the
West, but to the zeal and fostering care of N. Longworth, Esq.,
of Cincinnati, one of the most energetic of western horticul-
turists, that district of country owes the firm basis on which
the vine culture is now placed. The native grapes—chiefly
the Catawba—are entirely used there, and as many parts of
the middle States are quite as favourable as the banks of the
Ohio for these varieties, the much greater yield of these grapes
332 THE GRAPE.
leads us to believe that we may even here pursue wine-making
profitably.
The vineyard culture of the native grape is very simple.
Strong, loamy, or gravelly soils are preferable—limestone soils
being usually the best—and a warm, open, sunny exposure
being indispensable. The vines are planted in rows, about six
feet apart, and trained to upright stakes or posts as in Europe.
The ordinary culture is as simple as that of a field of Indian
corn—one man and horse with a plough, and the horse culti-
vator, being able to keep a pretty large surface in good order.
The annual pruning is performed in winter, top-dressing the
vines when it is necessary in the spring; and the summer
work, stopping side shoots, thinning, tying, and gathering,
being chiefly done by women and children. In the fermenta-
tion of the newly made wine lies the chief secret of the vigne-
ron, and, much as has been said of this in books, we have sat-
isfied ourselves that careful experiments, or, which is better, a
resort to the experience of others, is the only way in which to
secure success in the quality of the wine itself.
Diseases. The mildew, which is troublesome in some dis-
tricts, is easily prevented by keeping the vine of small size,
and by the renewal system of pruning, or never allowing the
vine to bear more than two years on spurs from the same old
wood.
The beetles which sometimes infest the grape vines in sum-
mer, especially the large brownish yellow vine beetle, (Peled-
nota punctata,) and the grape-vine flea-beetle, (Haltica chalybea,)
are very destructive to the foliage and buds, and the most effec-
tual remedy is hand-picking when taken in time. But we
would also very strongly recommend again the use of open
mouthed bottles, half filled, (and kept renewed,) with a mixture
of sweetened water and vinegar, and hung here and there
among the vines. Indeed, we have seen bushels of beetles, and
other insects, destroyed in a season, and all injury prevented,
simply by the use of such bottles.
Varieties. The most valuable native grapes are those two
old standard varieties, Isabella and Catawba, with those more
recently introduced, Diana, Delaware, Rebecca, and Concord.
For warm exposures and particularly for the South the Her-
hemerit is a most excellent variety. The Elsingburgh, is a
very small grape, but of delicious quality, and the Clinton is
prized chiefly for latitudes where the Isabella does not always
ripen.
THE GRAPE. 333
1. Native Grapes.
AtexanpEr’s. Thomp. Prin.
Schuylkill Muscadell. Adium.
—— Mauscadine.
Cape Grape.
Spring Mill Constantia. + of Vevay, Jil.
Clifton’s Constantia.
Madeira, of York, Pa?
Tasker’s Grape.
Winne.
This grape, a natural seedling, was first discovered by Mr.
Alexander, gardener to Goy. Penn, before the war of the revo-
lution. It is not unfrequently found, as a seedling, from the
wild Foxgrape, on the borders of our woods. It is quite sweet
when ripe, and makes a very fair wine, but is quite too pulpy
and coarse for table use. The bunches are more compact, and
the leaves much more downy, than those of the Isabella.
Bunches rather compact, not shouldered. Berries of medium
size, oval. Skin thick, quite black. Flesh with a very firm
pulp, but juicy, and quite sweet and musky, when fully ripe,
which is not till the last of October.
2. Buanp.
Bland’s Virginia. Bland’s Madeira.
Bland’s Pale Red. Povwell.
Red Scuppernong, (of some.)
The Bland is one of the best of our native grapes, approach-:
ing, in flavour and appearance, the Chasselas grapes of Europe,
with very little pulp, and only a slight astringency. It does
not ripen well to the north of this, except in favourable situa-
tions, and should always be planted in a warm exposure. It is
a genuine native sort, (doubtless a natural seedling,) and is said
to have been found on the eastern shore of Virginia, by Col.
Bland_ of that state, who presented scions to Mr. Bartram, the
botanist, by whom it was first cultivated. The Bland is not a
great bearer, and has not proved valuable north. The iruit
keeps admirably, in jars, for winter use.
Bunches rather long, loose, and often with small, imperfect
berries. Berries round, on long stalks—hanging rather thinly.
Skin thin, at first, pale green, but pale red when ripe. Flesh
slightly pulpy, of a pleasant, sprightly, delicate flavour, and with
little or no musky scent, but a slight astringency. Ripens pretty
late. Foliage hghter green than that of the Catawba, smoother,
and more delicate. This vine is quite difficult of propagation
by cuttings.
334 THE GRAPE.
BrinCKLE.
Raised by Peter Raabe near Philadelphia, but not yet tested
as to hardiness. Bunch large, rather compact, sometimes
shouldered. Berries five-eighths of an inch in diameter; round,
black. Flesh solid, not pulpy. Flavour rich, vinous, and saccha-
rine; quality “best.” (Ad. Int. Rep.) P
CANADIAN CHIEF.
From Canada, and claimed to be a native, but so strongly
marked with foreign characteristics that we think it will not
prove to be an acquisition for general cultivation.
Bunches very large and shouldered, and the vine very pro-
ductive, and will probably do better in Canada than,in a warmer
latitude.
Cansy’s AvuGUST.
Raised by William Canby, of Wilmington, Delaware. Ripe
eight or ten days before Isabella, and rather better in quality.
Bunch four to five inches long, and over two inches broad,
very compact. Berry medium size, roundish, inclining to oval,
nearly black, thickly covered with bloom. Flesh tender, juicy,
not pulpy, or but very little, sweet and pleasant.
CassapDyY.
An accidental seedling that sprung up in P. H. Cassady’s
yard, in Philadelphia.
Bunches medium size, tolerably compact, and sometimes
shouldered. Berry below medium, round, greenish white, with
occasionally a faint salmon tint, and thickly covered with white
bloom. Flesh juicy, with but little pulp, flavour pleasant.
Quality “very good.” (Ad. Int. Rep.)
CarawBa. Adlum. Ken.
Red Muncy. Catawba Tokay.
This excellent native grape was first introduced to notice by
Major Adlum, of Georgetown, D. C., and was found by him in
Maryland. It probably has its name from the Catawba river,
but it has been found growing at various points from that river
to Pennsylvania. It is one of the hardiest, most productive,
and excellent of our native sorts, either for wine or table use,
and succeeds well in all situations not too cold for grape culture.
In habit of growth, it so closely resembles the Isabella that it is
difficult to distinguish the two, except in the colour and shape
THE GRAPE. 335
of the fruit. Unless it be very ripe, it is, ReEaR a little more
musky in flavour, than the Isabella.
Bunches of medium size, somewhat
loose, shouldered. Berries, round, (or
sometimes slightly oval,) pretty large.
Skin rather thick, pale red in the
shade, but pretty deep red in the sun,
covered with a lilac bloom. Flesh
slightly pulpy, juicy, very sweet,
with an aromatic, rich, musky flavour.
Ripe from the Ist to the middle of Catawba.
October, and should be allowed to hang till fully ripe.
Cuitps’ SuPERB.
Childs’ Seedling.
A very large fine grape grown in Utica, N. Y., by Mr. Childs.
It is doubtless of foreign origin, but has succeeded with him
without glass, although latterly grown under it. We presume
its foreign characteristics will not fit it for open culture.
CLARA.
Raised by Peter Raabe. Bunch medium, notcompact. Ber-
ry medium, round, green, faintly tinged with salmon when ex-
posed to the sun. Flesh tender, juicy, flavour rich, sweet and
delicious, quality “ best.”—(Ad. Int. Rep.)
CLINTON.
Origin uncertain—said to have originated in Western New
York, growth vigorous, hardy, and productive. Bunch medium,
shouldered, long and narrow, somewhat irregular but compact.
Berries round, rather below medium size, black, covered with a
thick bloom, juicy, with some acidity and toughness in its pulp,
but with a brisk vinous flavour; eatable eight or ten days before
Isabella, but continues austere till after cold weather, when it
becomes very good.
Couumpia. Prince.
This grape is said to have been found by Mr. Adlum on
his farm at Georgetown, D. C., a vigorous grower, produc-
tive.
Bunch small, compact. Berry small, black, with a thin bloom,
with very little hardness or acidity in its pulp, not high flavour-
ed, but pleasant and vinous, scarcely if at all foxy—tripe last of
September.
336 THE GRAPE.
Concorb.
This fine hardy native grape was raised from seed by E.
W. Bull, Concord, Mass. It is of very healthy, vigorous habit,
and exceedingly productive. Bunch rather compact, large
shouldered. Berries large, globular, almost black, thickly co-
vered with bloom. Skin rather thick, with more of the native
pungency and aroma than the Isabella, which it resembles, but
does not quite equal in quality. Flesh moderately juicy,
rather buttery, very sweet, with considerable toughness and
acidity in its pulp. It is more hardy than the Isabella and
ripens about ten days earlier, consequently it is a very valu-
able variety for a large northern range where the Isabella does
not ripen,
DELAWARE.
Heath.
Traminer. .
Red Resling. t incorrectly.
The precise origin of this grape is not known. We have the
following account of it from our friend, A. Thomson of Dela-
ware, Ohio, to whose appreciative taste and liberality the coun-
try is indebted for the introduction of our best hardy table
rape.
7 esting an indiscriminate mixture brought to Delaware for
sale by a German, he found this, whose excellence immediately
attracted his attention, and on inquiry as to its history, he found
it in the possession of some German emigrants who said they
brought it from New Jersey some eighteen years ago, having
obtained it from the garden of a French gentleman named Paul
H. Provost, in Kingswood township, Hunterdon Co., N. J. It:
was known in that vicinity asthe “ Italian wine grape,” and had
been received by Mr. Provost many years before from a bro-
ther residing in Italy.
By some German wine-growers in Cincinnati, it has been
thought to be Traminer, and by others the Red Resling, two
celebrated wine grapes of Germany, to which its fruit bears a
strong resemblance, but from which, in wood and foliage, it is
as distinct as any of our native grapes. Mr. Thomson thinks it
must have been an accidental seedling that sprang up in that
garden, as it is free from blight and mildew, never prematurely
losing its leaves, and seeming to luxuriate in our climate, which
cannot be said of any foreign variety with which we are ac-
quainted. Bunch small, very compact, and generally shoulder-
ed. Bervies smallish, round when not compressed. Skin thin, of
a beautiful light-red or flesh colour, very translucent, passing to
wine colour by long keeping, It is without hardness or acidity
THE GRAPE. 337
in its pulp, exceedingly sweet but sprightly, vinous, and aromatic,
and is well characterised by Mr. Prince* as our highest flavour-
ed and most delicious hardy grape. It is a vigorous grower, an
early and profuse bearer, and probably more hardy than Isabella
or Catawba. In the garden of Mr. Thomson, where all other
Delaware.
kinds were nearly destroyed by the unprecedented cold of ’55
and ’56, this alone was uninjured. It ripens nearly, or quite,
* Remarks in bringing it before the Pomological Congress.
15
338 THE GRAPE.
three weeks before the Isabella. Its bunches and berries are
very greatly increased in size by high culture.
DIANA.
A seedling of the Catawba raised by Mrs. Diana Crehore of
Boston, and named by the Massachusetts Horticultural Society.
Its promise of excellence was first made known to the public by
Mr. Hovey through his Magazine in 1844, and in 1849 the
Horticulturist announced it the best and most beautiful of Ame-
rican grapes, particularly valuable for its earliness. For the South
it has proved even better than at the North.
In its general appearance it bears a strong resemblance to its
parent, but in its earliness of ripening and in the quality of its
fruit, as well as in general hardiness and certainty of maturing its
crops, it is greatly superiour to that fine variety. The berries
are of the same globular shape, but not quite so large. The
bunches regularly conic in form, large, very compact, and heavy,
not properly shouldered, but often having a small bunch ap-
pended by a long branch of the peduncle.
The colour is a fine reddish lilac, thickly covered with bloom,
and the berries generally marked with three or four indistinct
star-like specks. The fruit when fully ripe abounds in fine rich
juice, vinous, and aromatic, from which all the offensive native
odor has disappeared. It hangs long on the vines, is not injured
by severe frosts, and keeps admirably for winter use. It is ex-
ceedingly productive and very vigorous.
Exsinesureu. Ken. Prin, Adlum.
Smart’s Elsingburg. §Elsenborough.
A very nice little grape for the dessert, perfectly sweet and
melting, without pulp, originally brought from a village of this
name in Salem Co., New Jersey. It is not a great deal larger
c than the common Frost grape, in the size of the
LE berry. A moderate, but regular bearer, ripens
well, and much esteemed by many for the table.
Bunches pretty large, loose, and shouldered,
Berries, small, round. Skin thin, black, covered
with a blue bloom. Flesh entirely without pulp,
, . melting, sweet, and excellent. The ieaves are
Eisingburgh. deeply 5-lobed, pretty dark green, and the wood
rather slender, with long joints.
Eminy.
Raised by Peter Raabe near Philadelphia, not proved as to
hardiness. Bunch large, not very compact, occasionally shoul-
_ THE GRAPE. 339
dered. Berry below medium, from three eighths to one half an
inch in diameter, round, pale red. Flesh very juicy, with little
orno pulp. Flavour saccharine and delicious, quality “ best” for
an out-door grape. (Ad. Int. Rep.)
GARRIGUES,
\
Raised by Edward Garrigues Kingsessing, Philadelphia. A
vigorous grower, hardy and productive, very much resembles
Isabella and no doubt a seedling of it. Bunch large, loose,
shouldered. Berries large, oval, dark purple, covered with a
thick bloom. Flesh with little toughness in its pulp, juicy,
sweet, and rich—ripe eight or ten days before Isabella.
GRAHAM.
An accidental seedling introduced by Wm. Graham, of Phi-
ladelphia. Bunch of medium size, shouldered, not compact.
Berry half an inch in diameter, round, purple, thickly covered
with a blue bloom, contains little or no pulp, and abounds in
saccharine juice of agreeable flavour, quality “best.” (Ad. Int.
Rep.)
Hartrorp PrRotiric.
Raised by Mr. Steel of Hartford, Conn. Hardy, vigorous, and
productive. Bunch large, shouldered, rather compact. Berry
large, globular, with a good deal of the native perfume. Skin
thick, black, covered with a bloom. Flesh sweet, moderately
juicy with considerable toughness and acidity in its pulp; ripe
about ten days before Isabella.
HERBEMONT.
Warren. Warrenton,
Herbemont’s Madeira.
Origin claimed for many localities, but not yet fully ascertain-
ed. This is the most rampant grower of all our hardy grapes,
and under favourable circumstances yields a fruit of surpassing
excellence with which the nicest detector of foxiness, thickness of
skin, toughness or acidity of pulp, can find no fault ; north of
Philadelphia it needs a warm exposure or favourable season for
the full development of all its excellences. In our village under
the care of a lady, it has not failed for many years to give a
most abundant crop of perfectly ripened fruit, and without pro-
tection has not suffered at all from winter killing. A very old
vine in Baltimore, which had never before failed to produce
abundantly since its first bearing, had, last winter when the mer-
eury fell to 19° below zero, all its young wood killed ; but
ordinarily in that latitude and further south, it is an unfail-
340 THE GRAPE.
ing bearer, and particularly fitted for those southern latitudes
that are liable to injury from late frosts in spring and early
frosts in autumn, as it flowers very late and ripens its fruit
early. Its leaves in autumn are the last to yield to frost, re-
maining perfectly green and vigorous after all others have
withered or fallen, consequently it has often an amount of
unripened wood which should be cut off before winter.
Bunch very large and exceedingly compact, shouldered. Ber-
ries below medium, round, dark blue, or violet, covered with a
thick light bloom. Skin thin, which is filled with a sweet, rich,
vinous, aromatic juice, of so little consistence, that it cannot be
called flesh.
Lenoir, Long, Devereaux, and Thurmond.—Under the above
names, grapes much resembling in character the Herbemont, are
grown in the Southern states, and we have hitherto considered
them synonymous of it; but all our southern friends claim that,
Lenoir is a distinct variety, and much earlier than any of the
others, and also at least that some of the others are distinct.
The matter is now under investigation, and we must wait the
result before deciding.
Hupson.
Originated in the garden of Mr. Calkins, Hudson, N. Y.
Growth similar to Isabella, and said to be two or three weeks
earlier. Bunch and berry much the same, but less sprightly
and not quite so rich.
Hype’s Euiza.
Intermediate in appearance, and quality between Isabella and
Clinton; growth not quite as strong as Isabella, but ripe a
week earlier.
JsaABELLA. LVyrin. Ken. Adlum.
This very popular grape, a native of South Carolina, was
brought to the north and introduced to the notice of cultivators
about the year 1818, by Mrs. Isabella Gibbs, the wife of George
Gibbs, Esq., in honour of whom it was named. _ Its great vigour,
hardiness, and productiveness, with the least possible care, have
caused it to be most widely disseminated. A vine growing
here has borne 12 bushels of grapes in a single year. It is, per-
haps, a little more hardy, and ripens earlier than the Catawba,
which renders it valuable at the northern part of this state, or
the colder portion of New-England. No farmer’s garden, how-
ever small, should be without this and the Catawba.
Bunches of good size—five to seven inches long, rather
THE GRAPE. 341
loose, shouldered. Berries, oval, pretty large. Skin thick
dark purple, becoming at last nearly
black, covered with a blue bloom.
Flesh tender, with some pulp, which
nearly dissolves when fully mature ;
juicy, sweet and rich, with slight
musky aroma.
This grape is frequently picked as
soon as it is well coloured, and long =
before it is ripe. Isabella.
Louisa.
Raised by Samuel Miller, Calmdale, Lebanon Co., Penn. He
says, hardy, vigorous ‘grower, and haying less seeds than most
native grapes. Bunch medium, rather compact, occasionally
shouldered. Berry round inclining to oval, black with a blue
bloom, somewhat the flavour of Isabella, rather better quality,
and ripe eight or ten days earlier.
Lyman.
Origin unknown—a Northern variety ; hardy and productive.
Bunch small, rather compact. Berry, round, medium or below,
black, covered with a thick bloom, similar in flavour to Clinton,
and ripens about the same time.
Mammotu CATAWBA.
Bunch large, not compact. Berry large, round, of a deeper
red and larger size than Catawba, but not equal to it in flavour.
—(Ad. Int. Rep.)
Marion.
Origin unknown. Sent to Mr. Longworth from Marion, Ohio,
and by him disseminated. It much resembles the Isabella in
shape and size of berry, and form of bunch, but more uniform
in its ripening and more delicate in flavour, ripening about the
same time. Growth healthy, making firm and short jointed
wood, with strong red tendrils; a good bearer.
Bunches large, regular, seldom shouldered. Berries large,
round, inclining to oval, dark purple with a bloom, juice abun-
dant, pulp thin, not sufficiently tested for wine, a promising
variety. (A. H. Ernst, Mo.)
Missouri.
Missouri Seedling.
This grape we received from Cincinnati, where it is con-
842 . THE GRAPE.
siderably cultivated, and much esteemed in the vineyards,
making a wine much resembling Madeira. It was received there
from the east, under this name, and we think, may very proba-
bly be a seedling from one of the Pineau or Burgundy grapes.
It is not very productive, and makes little wood. The latter is
greyish, spotted with dark brown specks, short jointed, buds in
clusters, double and triple. Leaves deeply cut, trilobed.
Bunches loose, and of moderate size. Berries small, round.
Skin thin, almost black, with very little bloom. Flesh tender,
with little pulp, sweet, and pleasant, but inferiour to the Ohio
for the table.
Norron’s Vrreinia. Prin. Ken.
Norton’s Seedling.
A native seedling, produced by a cross between the Bland
and Millers Burgundy, by Dr. N. Norton, of Richmond, Vir-
ginia. It is a most productive grape in garden or vineyard,
bearing very large crops (especially at the south, where many
kinds rot,) in all seasons. It has been confounded by some
with Ohio grape, from which it is quite distinct, more pulpy,
and less agreeable for the dessert, though, probably, a much
better wine grape.
Bunches long, sometimes eight or nine inches, occasionally
shouldered, somewhat compact. Berries small, round. Skin
thin, dark purple. Flesh pulpy, with a brisk, rather rough fla-
vour. The foliage is hght coloured, shaped like the Elsinburgh.
Shoots strong and hardy.
NorrHern Muscap1ne.
Raised by the Shakers at New Lebanon, Columbia Co. N. Y.
Bunches small, short, compact. Berry large, round, choco-
late or brownish red. Skin thick, with a pungency and odour
common to the wild fox grape, and is a very little, if any, im-
provement on it. The berries fall from the bunch as soon as
ripe, which is about two weeks before Isabella. :
Ouro.
Segar Box Grape. Longworth’s Ohio.
Jack.
This grape, which has recently attracted a good deal of at-
tention, has a rather singular history. The cuttings, from
which all the present stock has originated, were left in a segar
box, at the residence of N. Longworth, Esq., Cincinnati, Ohio,
during his absence from home, by some person who was not’
THE GRAPE. 343
known, and who left no account of them. It is still commonly
known as the Segar Box in that vicinity.
It is now supposed to be the same as the Jack Grape culti-
vated near Natchez, Mississippi, and was so called from an old
Spaniard of the name of Jaques, who introduced the vine. It
is most likely a foreign sort, and, except in a few localities, a
sandy soil and a mild climate, it is not likely to succeed ; it will
not stand our winters here.
The wood is strong, long jointed, lighter red than that of the
Norton’s Virginia, and smooth, with peculiarly pointed buds.
Leaves large, trilobed.
SS
Bunches large and long, from six to
ten inches, and often fifteen inches in
length, rather loose, tapering, shoulder-
ed. Berries, small, round. Skin thin,
purple, with a blue bloom. Flesh tender,
and melting, without any pulp, brisk and
vinous.
This grape is a good bearer, requires to
Ohio. be well pruned, and the wood laid-in thin
and long.
RaAABE.
Raised by Peter Raabe, (thought to be hardy.)
Bunches small, compact, rarely shouldered. Berry below
medium size, round, dark red, thickly covered with bloom.
Flesh very juicy, with scarcely any pulp. Flavour saccharine,
with a good deal of the Catawba aroma. Quality “best.” (Ad.
Int. Rep.)
REBECCA.
A new variety. First disseminated last season.
Bunches nearly cylindric, about four inches long by two and
a half inches in diameter, very compact, and heavy, often
shouldered. Berries of full, medium size, oval, and generally
much compressed, strongly adhering to the peduncle. Colour
light green in the shade, auburn or golden in the sun, and
covered with a light bloom, considerably translucent. Flesh
of some consistence, juicy, sweet, and delicious, with a per-
ceptible native perfume, but very agreeable. It has no tough-
ness or acidity in its pulp, and ripens eight or ten days ear-
hier than Isabella, and keeping a long time after it is ga-
thered.
This superior hardy white grape is undoubtedly a native—a
chance seedling in the garden of E. M. Peake, of Hudson, N.
Y., where it has been growing about nine years, and there
344 THE GRAPE.
proved perfectly hardy and productive. It is not so vigorous in
its habit as Isabella and Catawba, but healthy, and not disposed
Rebecca,
to mildew, and being exceedingly beautiful as well as excellent,
it must be regarded as a very great acquisition.
THE GRAPE. 345
Scuppernone. Prin. Adlum
Fox Grape, |
Bull or Bullet,
American Muscadine, Of tie sends.
Roanoake.
Vitis Vulpina. Lind.
rotundifolia. Micha.
The Scuppernong grape is a very distinct southern species,
found growing wild, from Virginia to Florida, and climbing the
tops of the tallest trees. It is easily known from every other
grape by the small size of its leaves, which are seldom over
two or three inches in diameter, and by their being glossy and
smooth on both the under and upper surfaces. These leaves
are roundish and coarsely serrated, and the young shoots are
slender; the old wood is smooth, and not shaggy, like that of
most vines. ‘This species is dicecious.
‘We have made several trials with the Scuppernong grape, but
find it quite too tender for a northern climate, being killed to the
ground by our winters. At the south it isa very hardy, pro-
ductive, and excellent wine grape. The White and Black Scup-
pernong scarcely differ, except in the colour of the fruit. The
tendrils of each correspond in hue with the fruit.
Bunches small, loose, seldom composed of more than six ber-
ries. Berries round, large. Skin thick, light green in the
white, dark red in the black variety. Flesh quite pulpy, except
when very thoroughly ripe, juicy and sweet, but with a strong,
musky scent and flavour.
To-Katon.
Raised by Dr. Spofford, of Lansingburgh, N. Y.
This fine grape has been but little disseminated in conse-
quence of the general supposition that it was very much like,
if not identical with, the Catawba, from which it is entirely dis-
tinct in wood, foliage, and every characteristic of the fruit. It
is a vigorous grower, foliage very large, abundant, and much
less rough than Catawba or Isabella, and the alee of the leaves
overlap each other different from any other with which we are
acquainted.
Bunches large and shouldered. Berries varying in form from
oval to oblate, very dark in colour and profusely covered with
bloom. Its fruit, when ripe, is very sweet, buttery, and luscious,
without foxiness in its aroma, or any toughness or acidity in its
pulp. It is perfectly hardy, and with good treatment in deep,
rich, pervious soil, it is an early and abundant bearer; with in-
different treatment it is a poor bearer. Jt ripens a little earlier
than Isabella.
to"
346 THE MULBERRY.
VENANGO.
Miner’s Seedling.
An old variety said to be cultivated by the French at Fort
Venango, on the Alleghany river, some eighty years since. A
very vigorous grower, and hardy.
Bunch compact, of a fine lilac colour, with the toughness of
pulp belonging to the native varieties, but with a peculiar aro-
matic flavour which makes it valuable for the kitchen, and also
for flavouring wine. Ripens two weeks earlier than Catawba.
(R. Buchanan, MS.)
Wuite CAatTAwBA.
A seedling from the Catawba, raised by Mr. Mottier, of Cin-
cinnati. Inferiour to its parent; resembles the White Fox.
Bunches medium compact, sometimes small, often shouldered.
Berries large, round, creamy white. Pulp hard, sweetish, de-
ficient in juice, not tested for wine, and but little cultivated.
(R. Buchanan, MS.)
York Mapsira.
From York Co., Pa. Excellent when fully ripe; extremely
productive, hardy; canes rather slender, short jointed, resem-
bles Miller’s Burgundy in size of berry, shape, and compactness
of bunch. Excellent when fully ripe; of a peculiar flavour.
(W. C. Waring.)
Selection of foreign grapes for a cold vinery. Black Ham-
burgh, White Frontignan, West’s St. Peters, Chasselas of Fon-
tainbleau, Black Prince, Zinfindal, and Grizzly Frontignan.
Selection of native grapes. Isabella, Catawba, Diana, Dela-
ware, Rebecca, To-Kalon, and Concord.
CHAPTER XVIII.
THE MULBERRY.
Morus, Tourn. Orticacee, of botanists.
Murier, of the French; MMaulbeerbaum, German; Moro, Italian; Morel,
Spanish.
Tue Mulberry is a hardy, deciduous fruit tree, but little cul-
tivated in this country, though it is really a very considerable
acquisition to our list of summer fruits, and every garden of
THE MULBERRY. 347
considerable size, ought to contain one or two trees. The fruit
ripens in July, very soon after the season of cherries. It is
rarely picked from the trees, as it falls as soon as ripe, and it is
therefore the custom to keep the surface below it in short turf,
and the fruit is picked from the clean grass. Or, if the surface
is dug ground, it may be sown thickly with cress seed, six weeks
previously to the ripening of the fruit, which will form a tem-
porary carpet of soft verdure.
The Rev Mutzerry (Morus rubra, L.) is a native species,
more or less common in our woods, with large, rough, heart-
shaped or lobed leaves. The fruit is about an inch long, and
very pleasant and palatable—though much inferiour to the
Black English. It bears transplanting well, or is easily raised
from seed, and may, undoubtedly, be greatly improved by re-
peated reproduction in this way. As it forms a large orna-
mental tree with a fine spreading head forty feet high, it is well
deserving a place on the lawn, or near the house, in ornamental
plantations.
Johnson, a Seedling from Ohio. Fruit very large, oblong,
cylindric; blackish colour, sub-acid, and of mild, agreeable
flavour, Growth of the wood strong and irregular. Leaves
uncommonly large.
The Brack Mutzerry, or English Mulberry, (Morus nigra,
L.) is a very celebrated old fruit tree, originally from Asia, more
or less commonly cultivated in all parts of Europe, but yet
quite rare in this country. Its growth is slow, and it seldom
attains a height of more than twelve or fifteen feet, forming a
low, branching tree, with lobed leaves, but it is very long lived,
and there is a specimen in England, at the seat of the Duke of
Northumberland, 300 years old. In this country it is scarcely
hardy enough north of New York, except in sheltered situations,
An occasional extreme cold winter kills them; they are also
subject to canker and die off.
The fruit is incomparably larger and finer than that of the
Red Mulberry, being an inch and a half long, and nearly an
inch across—black, and of delicious flavour.
There are many varieties of the White Mulberry, commonly
cultivated for silk, but which produce fruit of no value.
The best soil for the Mulberry, is a rich, deep, sandy loam.
The tree requires little or no pruning, and is of very easy cul-
ture. It is usually propagated by cuttings, three feet long,
planted in the spring, half their depth in the ground; cuttings
made of pieces of the roots will also send up shoots and become
plants.
Everbearing. Originated here from seed of the Multicaulis.
Tree very vigorous and very productive, an estimable variety,
and sufpassed by none except the Black English, and possesses
the same rich subacid flavour. It continues in bearing a long time.
348 NUTS.
Fruit cylindric, one and a quarter of an inch long, and nearly
half an inch in diameter. Color maroon, or an intense blue
black at full maturity, Flesh juicy, rich, sugary, with a sprightly
vinous flavour.
CHAPTER XIX,
NUTS.
Tue Evrorean Waxnvt, (Juglans regia, L.; Moyer of the
French; Walnaussbaum, German; JVocil, Italian; and Vogal,
Spanish ;) better known here as the Madeira Nut, is a fine lof-
ty growing tree, with a handsome spreading head, and bearing
crops of large and excellent nuts, enclosed like those of our native
black walnut in a simple husk. It stands the winter very well
here, and to the south of this it would undoubtedly be a profit-
able fruit to plant for the market. The fruit in a green state
is very highly esteemed for pickling, and the great quantities
of the ripe nuts annually imported and sold here, prove the es-
timation in which they are held for the table. There are seve-
ral varieties reputed to be of rather finer quality, which, how-
ever, have not displaced the original species, even in the gar-
dens of Europe, and have not yet borne fruit here.
This tree is usually propagated by the seed, and transplant-
ed from the nurseries when from three to six feet high. but it
may also be grafted, with due care, on the common hickory
nut.
The Hickory Nur (Carya alba,) or shell-bark, the Black
Walnut (Juglans niyra,) and the Butternut, (J. cénerea,) are
native nut-bearing trees, common in our forests, and too well
known to need description here. There are occasionally found
in the woods, accidental varieties of the shell-bark hickory, of
much larger size and finer flavour than the common species,
which are highly worthy of cultivation, as we confess, to our
own taste, this nut is much superiour to the European walnut.
There is indeed no doubt, that with a little care in reproduction
by seed, the shell-bark may be trebled in size, and greatly im-
proved in flavour. ;
The Finperr, (WVoisetie, of the French ; Vassbaum, German;
Avellano, Spanish ; is an improved variety of the common ha-
zel-nut of the woods of Europe, (Corylus avellana, L.) The
fruit is three or four times as large as that of our common ha-
zel-nut, and from its size and excellent flavour is admffed for
the dessert. The old Spanish filbert common in many of our
NUTS. 349
gardens, is a worthless, nearly barren variety, but we have
found the better English sorts productive and excellent in this
climate, and at least a few plants of them should have a place
in all our gardens. They are generally raised from layers, made
in the spring, but they may also be grafted readily on the com-
mon hazel-nut, or the Spanish nut. When planted out they
should not be permitted to sucker, and should be kept in the
form of bushes with low heads, branching out about two feet
from the ground, and they should be annually pruned some-
what like the gooseberry, so as to preserve a rather thin, open
head—shortening back the extremities of the young shoots one
half, every spring.
The following are the best filberts known.
1. Cosrorp. (Thomp. P. Mag.) Nut large, oblong; husk
hairy; shell remarkably thin, and kernel of excellent flavour.
A good bearer.
2. Frizztep. (Thomp. P. Mag.) Easily known by its hand-
some, deeply cut husk. Nut of medium size, oval, compressed ;
husk hairy; shell thick; kernel sweet and good.
3. Norrnampronsuire Prouiric. (Thomp.) Ripens early.
Nut of medium size, oblong, husk hairy ; shell thick.
4, Rep Firzerr. Easily known from other sorts, by the
crimson skin of the kernel. Fruit of medium size, ovate.
Shell thick. Kernel with a peculiar, excellent flavour.
5. Wurre Firzerr. (Thomp. Lind.) Resembles the last,
but with a light yellow or white skin. The tree is also quite
bushy. Nuts ovate. Husk long and tubular.
The English generally call those varieties with long husks,
Jilberts, (full-beards,) and those with short husks, simply nuts.
The Cuestnur, (Castanea vesca, W; Chatagnier, of the
French; Castainenbaum, German ; Castagno, Italian ;) is one of
our loftiest forest trees, common in most parts of the United
States and Europe, and bearing excellent nuts. The foreign
variety best known in this country, is the Spanish Chestnut,
with fruit nearly as large as that of the Horse-Chestnut, and
which is excellent when boiled or roasted. It thrives very well
here, but is not quite hardy to the north or east of this. One
or two English varieties have been produced, of considerable
excellence, among which, the Downton is considered the best.
The French cultivate a dozen or more varieties of greater or
less excellence, but though some of them have been introduced,
we have not yet fairly tested them in this country.
The Cutnquarin, or Dwarf Chestnut, common in some parts
of the middle and southern states, is a dwarf species uf the
chestnut, usually growing not more than six to ten feet high,
and bearing fruit of half the size of the common chestnut, with
the same flavour, It is worth a place in a small fruit garden,
as a curiosity,
350 THE PLUM.
All the chestnuts are very easily cultivated in any good, light
soil, and may be propagated by grafting, and by sowing the
seeds.
CHAPTER XX.
THE PLUM.
Prunus domestica, L. Rosacee, of botanists.
Pruniev, of the French; Pflawmenbaum, German; Prugne, Italian; Ci-
ruclo, Spanish.
Tue original parent of most of the cultivated plums of our
gardens is a native of Asia and the southern parts of Europe, but
it has become naturalized in this country, and in many parts of
it is produced in the greatest abundance.* That the soil and
climate of the middle states are admirably suited to this fruit is
sufficiently proved by the almost spontaneous production of such
varieties as the Washington, Jefferson, Lawrence’s Favourite, etc. ;
sorts which equal or surpass in beauty or flavour the most cele-
brated plums of France or England.
Uses. The finer kinds of plums are beautiful dessert fruits, of
rich and luscious flavour, They are not, perhaps, so entirely
* There are three species of wild plum indigenous to this country—of
tolerable flavour, but seldom cultivated in our gardens. They are the fol-
lowing. .
I. The Caroxasaw Pium. (Prunus Chicasa, Michaux.) Fruit about
three fourths of an inch in diameter, round, and red or yellowish red, of a
pleasant, sub-acid flavour, ripens pretty early. Skin thin. The branches
are thorny, the head rather bushy, with narrow lanceolate, serrulate leaves,
looking at alittle distance somewhat like those of a peach tree. It usually
grows about 12 or 14 feet high, but on the Prairies of Arkansas it is only
38 or 4 feet high, and in this form it is also commonin Texas, The DWARF
TExas Pum described by Kenrick is only this species. It is quite orna-
mental.
Il. Wizp Rep or Ye.tow Pium (P. americana, Marshall.) Fruit
roundish, oval, skin thick, reddish orange, with a juicy, yellow, sub-acid
pulp. The leaves are ovate, coarsely serrate, and the old branches rough
and somewhat thorny. Grows in hedges, and by the banks of streams,
from Canada to the Gulf of Mexico. ‘Tree from 10 to 15 feet high. Fruit
ripens in July and August. ‘i
III. The Beacw Priv, or Sand Plum. (P. maritima, Wang) A low
shrub, with stout straggling branches, found mostly on the sandy sea-coast,
from Massachusetts to Virginia, and seldom ripening well elsewhere.
Fruit roundish, scarcely an inch in diameter, red or purple, covered with
a bloom; pleasant, but somewhat astringent. Leaves oval, finely serrate,
THE PLUM. 351
wholesome as the peach or the pear, as, from their somewhat
cloying and flatulent nature, unless when very perfectly ripe,
they are more likely to disagree with weak stomachs.
For the kitchen the plum is also very highly esteemed, being
prized for tarts, pies, sweetmeats, etc. In the south of France
an excellent. spirit is made from this fruit fermented with honey.
In the western part of this state where they are very abundant,
they are halved, stoned, and dried in the sun or ovens, in large
quantities, and are then excellent for winter use. For eating,
the plum should be allowed to hang on the tree till perfectly
ripe, and the fruit will always be finer in proportion as the tree
has a more sunny exposure. The size and quality of the fruit
is always greatly improved by thinning the fruit when it is half
grown. Indeed to prevent rotting and to have this fruit in its
highest perfection, no two plums should be allowed to touch
each other while growing, and those who are willing to take
this pains, are amply repaid by the superior quality of the fruit.
One of the most important forms of the plum in commerce is
that of prunes, as they are exported from France to every part
of the world. We quote the following interesting account of
the best mode of preparing prunes from the Arboretum Bri-
tannicum.
The best prunes are made near Tours, of the St. Catherine
plum and the prune d’Agen; and the best French plums (so-
called in England,) are made in Provence, of the Perdrigon
blane, the Brignole, and the prune d’Ast; the Provence plums
being most fleshy, and having always most bloom. Both kinds
are, however, made of these and other kinds of plums, in various
parts of France. The plums are gathered when just ripe
enough to fall from the trees on their being slightly shaken.
They are then laid, separately, on frames, or sieves, made of
wicker-work or laths, and exposed for several days to the sun,
till they become as soft as ripe medlars. When this is the case,
they are put into a spent oven, shut quite close, and left there
for twenty-four hours; they are then taken out, and the oven
being slightly reheated, they are put in again when it is rather
warmer than it was before, The next day they are again taken
out, and turned by slightly shaking the sieves. The oven is
heated again, and they are put in a third time, when the oven
is one-fourth degree hotter than it was the second time. After
remaining twenty-four hours, they are taken out, and left to get
quite cold. They are then rounded, an operation which is per-
formed by turning the stone in the plum without breaking the
skin, and pressing the two ends together between the thumb
and finger. They are then again put upon the sieves, which
are placed in an oven, from which the bread has been just
drawn. The door of the oven is closed, and the crevices are
stopped round it with clay or dry grass. An hour afterwards,
852 THE PLUM.
the plums are taken out, and the oven is again shut with a cup
of water in it, for about two hours. When the water isso warm
as just to be able to bear the finger in it, the prunes are again
placed in the oven, and left there for twenty-four hours, when
the operation is finished, and they are put loosely into small,
long, and rather deep boxes, for sale. ‘The common sorts are
gathered by shaking the trees; but the finer kinds, for making
French plums, must be gathered in the morning, before the
rising of the sun, ‘by taking hold of the stalk, between the thumb
and finger, without touching the fruit, and laid gently on a bed
of vine-leaves in a basket. When the baskets are filled, without
the plums touching each other, they are removed to the fruit
room, where they are left for two or three days exposed to the
sun and air; after which the same process is employed for the
others ; and in this way the delicate bloom is retained on the
fruit, even when quite dry.
PROPAGATION AND CULTURE. The plum is usually propagated
in this country by sowing the seeds of any common free grow-
ing variety, (avoiding the damsons which are not readily work-
ed,) and budding them when two years old, with the finer sorts.
The stones should be planted as soon as gathered, in broad
drills, (as in planting peas,) but about an inch and a half deep.
In good soil the seedings will reach eighteen inches or two feet
in height, the next season, and in the autumn or the ensuing
spring, they may be taken from the seed beds, their tap roots
reduced, and all that are of suitable size, planted at once in the
nursery rows, the smaller ones being thickly bedded until after
another season’s growth.
The stocks planted out in the nursery will, ordinarily, be ready
for working about the ensuing midsummer, and, as the plum is
quite difficult to bud in this dry climate, if the exact season is
not chosen, the budder must watch the condition of the trees,
and insert his buds as early as they are sufficiently firm,—say,
in this neighbourhood, about the 10th of July. Insert the buds,
if possible, on the north side of the stock, that being more pro-
tected from the sun, and tie the bandage rather more tightly
than for other trees.
The English propagate very largely by layers three varieties
of the common plum—the Muscle, the Brussels and the Pear
Plum, which are almost exclusively employed for stocks with
them. But we have not found these stocks superiour to the
seedlings raised from our common plums, (the Blue Gage, Horse-
plum, &.,) so abundant in all our gardens. For dwarfing, the
seedlings of the Mirabelle are chiefly employed.
Open standard culture, is the universal mode in America, as
the plum is one of the hardiest of fruit trees. It requires little
or no pruning, beyond that of thinning out a crowded head, or
teking away decayed or broken branches, and this should be
THE PLUM. 353
done before mid-summer, to prevent the flow of gum. © Old trees
that have become barren, may be renovated by heading them
in pretty severely, covering the wounds with our solution of
gum shellac, and giving them a good top dressing at the roots.
Som. The plum will grow vigorously in almost every part
of this country, but it only bears its finest and most abundant
crops in heavy loams, or in soils in which there is a considerable
mixture of clay. In sandy soils, the tree blossoms and sets
plentiful crops, but they are rarely perfected, fallmg a prey to
the curculio, an insect that harbours in the soil, and seems to find
it difficult to penetrate or live in one of a heavy texture, while
a warm, light, sandy soil, is exceedingly favourable to its propaga-
tion. It is also undoubtedly true, that a heavy soil is naturally
the most favourable one. The surprising facility with which
superior new varieties are raised merely by ordinary reproduc-
tion from seed, in certain parts of the valley of the Hudson, as
at Hudson, or near Albany, where the soil is quite clayey, and
also the delicious flavour and great productiveness and health of
the plum tree there almost without any care, while in adjacent
districts of rich sandy land it is a very uncertain bearer, are very
convincing proofs of the great importance of clayey soil for this
fruit.
Where the whole soil of a place is light and sandy, we would
recommend the employment of pure yellow loam or yellow clay,
in the place of manure, when preparing the border or spaces for
planting the plum. Very heavy clay, burned slowly by mixing
it in large heaps with brush or faggots, is at once an admirable
manure and alterative for such soils. Swamp muck is also
one of the best substances, and especially that from salt water
marshes.
Common salt we have found one of the best fertilizers for the
plum tree. It not only greatly promotes its health and luxuri-
ance, but from the dishke which most insects have to this sub-
stance, it drives away or destroys most of those to which the
plum is liable. The most successful plum grower in our neigh-
bourhood, applies, with the best results, half a peck of coarse salt
to the surface of the ground under each bearing tree, annually,
about the first of April.
Insects AND piseAsEs. ‘There are but two drawbacks to the
cultivation of the plum in the United States, but they are in
some districts so great as almost to destroy the value of this tree.
These are the curculio, and the knots.
The curculio, or plum-weevil, (Rhynchenus Nenuphar,) is
the uncompromising foe of all smooth stone fruits. The culti-
vator of the Plum, the Nectarine, and the Apricot, in many
parts of the country, after a flattering profusion of snowy blos-
soms and an abundant promise in the thickly set young crops
of fruit, has the frequent mortification of seeing nearly all, or
id
354 THE PLUM.
indeed, often the whole crop, fall from the trees when half or
two-thirds grown.
If he examines these falling fruits, he will perceive on the
surface of each, not far from the stalk, a small semi-circular
scar. This star is the crescent-shaped insignia of that little
Turk, the curculio; an insect so small, as perhaps, to have es-
caped his observation for years, unless particularly drawn to it,
but which nevertheless appropriates to himself the whole pro-
duct of a tree, or an orchard of a thousand trees.
The habits of this curculio, or plum-weevil, are not yet fully
and entirely ascertained. But careful observation has resulted
in establishing the following points in its history.
: The plum-weevil is a small, dark brown
beetle, with spots of white, yellow, and black.
Its length is scarcely one-fifth of an inch. On
its back are two black humps, and it is furnish-
ed with a pretty long, curved throat and snout,
which, when it is at rest, is bent between the
forelegs. It is also provided with two wings
with which it flies through the air. How far
this insect flies is yet a disputed point, some
cultivators affirming that it scarcely goes far-
f ther than a single tree, and others believing
ae ees and that it flies over a whole neighbourhood. Our
" own observation inclines us to the belief that
this insect emigrates just in proportion as it finds in more or less
abundance the tender fruit for depositing its eggs. Very rarely
do we see more than one puncture in a plum, and, if the insects
are abundant, the trees of a single spot will not afford a suffi-
cient number for the purpose ; then there is little doubt (as we
have seen them flying through the air,) that the insect flies far
ther in search of a larger supply. But usually, we think it
remains nearly in the same neighbourhood, or migrates but
slowly.
pecan a week or two after the blossoms have fallen from the
trees, if we examine the fruit of the plum in a district where this
insect abounds, we shall find the small, newly formed fruit,
beginning to be punctured by the proboscis of the plum-weevil.
The insect is so small and shy, that unless we watch closely it
is very likely to escape our notice. But if we strike or shake
‘the tree suddenly, it will fall in considerable numbers ov the
ground, drawn up as if dead, and resembling a small raisin, or,
perhaps more nearly, a ripe hemp seed. From the first of April
until August, this insect may be found, though we think its de-
predations on fruit, and indeed its appearance in any quantity,
is confined to the months of May and June in this climate. In
places where it is very abundant, it also attacks to some extent
the cherry, the peach, and even the apple.
THE PLUM. 855
Early in July the punctured plums begin to fall rapidly from
the tree. The egg deposited in each, at first invisible, has be-
come a white grub or larva, which slowly eats its way ‘towards
the stone or pit. As soon as it reaches this point, the fruit falls
to the ground. Here, if left undisturbed, the grub soon finds
its way into the soil.
There, according to most cultivators of fruit, and to our own
observations, the grubs or larvee remain till the ensuing spring,
when in their perfect form they again emerge as beetles and
renew their ravages on the fruit. It is true that Harris, and
some other naturalists, have proved that the insect does some-
times undergo its final transformation and emerge from the
ground in twenty days, but we are inclined to the opinion that
this only takes place with a small portion of the brood, which,
perhaps, have penetrated but a very short distance below the
surface of the soil. These making their appearance in mid-
summer, and finding no young fruit, deposit their eggs in the
young branches of trees, etc. But it is undeniable that the sea-
son of the plum-weevil is early spring, and that most of the larvee
which produce the annual swarm, remain in the soil during the
whole period intervening since the fall of the previous year’s
fruit.
There are several modes of destroying this troublesome insect.
Before detailing them, we will again allude to the fact, that we
have never known an instance of its being troublesome in a
heavy soil. Almost always the complaint comes from portions
of country where the soil is light and sandy. The explanation
of this would seem to be that the compact nature of a clayey
soil is not favourable to the passage or life of this imsect, while
the warm and easily permeable surface of sandy land nurses
every insect through its tender larva state. Plum trees growing
in hard trodden court-yards, usually bear plentiful crops. Fol-
lowing these hints some persons have deterred the plum-weevil
by paving beneath the trees; and we have lately seen a most
successful experiment which consisted in spreading beneath the
tree as far as the branches extended a mortar made of stiff clay
about the thickness of two or three inches—which completely
prevented the descent of the insect into the earth. This is
quickly and easily applied, and may therefore be renewed every
season until it is no longer found necessary.
The other modes of destroying the plum-weevil are the fol-
lowing :—
1, Shaking the tree and killing the beetles. Watch the young
fruit, and you will perceive when the insect makes its appear-
ance, by its punctures upon them. Spread some sheets under
the tree, and strike the trunk pretty sharply several times with
a wooden mallet. Tike insects will quickly fall, and should be
killed immediately. This should be repeated daily for a week,
856 THE PLUM.
or so long as the insects continue to make their appearance.
Repeated trials have proved, beyond question, that this rather
tedious mode, is a very effectual one if persisted in.* Coops of
chickens placed about under the trees at this season will assist
in destroying the insects.
2. Gathering the fruit and destroying the larve. As the in-
sect, in its larva or grub form, is yet within the plums when
they fall prematurely from the tree, it is a very obvious mode of
exterminating the next year’s brood to gather these fallen fruits,
daily, and feed them to swine, boil, or otherwise destroy them.
In our own garden, where several years ago we suffered by the
plum-weevil, we have found that this practice, pursued or a
couple of seasons, has been pretty effectual. Others have re-
ported less favourably of it; but this, we think, arose from their
trying it too short a time, in asoil and neighbourhood where the
insect is very abundant, and where it consequently had sought
extensively other kinds of fruit besides the plum.
A more simple and easy way of covering the difficulty, where
there is a plum orchard or enclosure, is that of turning in swine
and fowls during the whole season, when the stung plums are
dropping to the ground. The fruit, and the insects contained in
it, will thus be devoured together. This is an excellent expe-
dient for the farmer, who bestows his time grudgingly on the
cares of the garden.
3. Application of lime and sulphur. Thos. W. Ludlow, Jr..
of Yonkers, N. Y., has been very successful with this remedy,
and we give his receipt, “ which is by syringing the trees after
the fall of the blossoms, with a mixture of whitewash and flour
of sulphur in the proportion of 18 double handfuls of sulphur to
a barrel of tolerably thick whitewash, made of unslacked lime.
The sediment of this mixture will answer for a second and third
barrel, merely filled with water and well stirred : apply the mix-
ture three times a week for four weeks.”
Mr. Ludlow informs us that on the trees where the applica-
tion has been made no knots or black worts have made their
appearance,
The knots or black gum. In some parts of the country this is
* Merely shaking the tree is not sufficient. The following memorandum,
as additional proof, we quote from the Genesee Farmer. ‘ Under a tree
in a remote part of the fruit garden, having spread the sheets, I made the
following experiment. On shaking the tree well I caught five curculios ;
on jarring it with the hand I caught twelve more; and on striking the
tree with a stone, eight more dropped on the sheets. I was now con-
vinced that I had been in error; and calling in assistance, and using a
hammer to jar the tree violently, we caught in less than an hour, more
than two hundred and sixty of these insects.” We will add to this, that
to prevent injury to the tree a large wooden mallet should be substituted
for a hammer, and it is better if a thick layer of cloth is bound over its
head.
THE PLUM. Shit
a most troublesome disease, and it has, in neighbourhoods where
it has been suffered to take its course, even destroyed the whole
race of plum trees.
The knots is a disease attacking the bark and wood. The
former at first becomes swollen, afterwards bursts, and, finally,
assumes the appearance of large, irregular, black lumps, with a
hard, cracked, uneven surface, quite dry with. The passage
of the sap upwards, becomes stopped by the compression of the
branch by the tumour, and, finally, the poison seems to dissemi-
nate itself by the downward flow of the sap through the whole
trunk, breaking out in various parts of it.
The sorts of plum most attacked by this disease, are those
with purple fruit, and we have never known the green or yellow
fruited varieties infected, until the other sorts had first become
filled with the knots. The common horse plum, and damson,
appear to be the first to fall a prey to it, and it is more difficult
to eradicate it from them, than from most other sorts. The
common Morella cherry is, also, very often injured by the same
disease in Pennsylvania.
There is yet some doubt respecting the precise cause of these
knotty excrescences, though there is every reason to think it is
the work of an insect. Professor Peck and Dr. Harris believe
that they are caused by the same curculio or plum-weevil that
stings the fruit; the second brood of which, finding no fruit
ready, choose the branches of this tree and the cherry. This
observation would seem to be confirmed by the fact that the
grubs or larvee of the plum-weevil are frequently found in these
warts, and that the beetles have been seen stinging the
branches.
On the other hand, the following facts are worthy of atten-
tion. First, in some parts of the country, where the curculio
has been troublesome for many years, the knots have never been
known.. Secondly, in many cases, the knots have been abun-
dant on plum trees, when the fruit was entirely fair and unin-
jured by the curculio, even upon the same branches.
These facts seem so irreconcilable with the opinion that the
curculio produces both these effects, that we rather incline at
present to the belief, that though the curculio deposits its eggs
im the tumours on the branches whiic they are yet soft and tender,
yet it is not to the curculio, but to some other insect or cause,
that we owe this unsightly disease.
Practically, however, this is of little account. |The experi-
ence of many persons, besides ourselves, has proved, most satis-
factorily, that it is easy to extirpate this malady, if it is taken
in season, and unremittingly pursued. As early as possible in
the spring, the whole of the infected trees should be examined,
and every branch and twig that shows a tumour, should be cut
off, and immediately burned. Whatever may be the insect, we
358 THE PLUM.
thus destroy it, and, as experience has taught us that the mala-
dy spreads rapidly, we will thus effectually prevent its increase.
If the trees are considerably attacked by it, it will probably be
necessary to go over them again, about the middle of May, but,
usually, once a year will be sufficient. If any of the trees are
very much covered with these knots, it is better to head back
the shoots severely, or dig them up and burn them outright, and
it will be necessary to prevail upon your neighbours, if they are
near ones, to enter into the plan, or your own labours will be of
little value. Pursue this simple and straightforward practice
for two or three seasons, (covering any large wounds made,
with the solution of gum shellac,) and the knots will be found to
disappear, the curculio to the contrary notwithstanding.
Varteties. There are now a pretty large number of fine
plums, and some most important additions have been made by
the secdlings raised in this country. The Green Gage still
stands at the head of the list for high flavour, though several
other sorts are nearly or quite equal to it. The Washington,
the Jetferson, and the Madison, are among the largest and most
beautiful ; and Coe’s Golden Drop, and Reine Claude de Bevay,
are very desirable for their late maturity.
in describing plums, the surface of the young wood, when just
ripened, is an important character ; as it is smooth, in some varie-
ties, and downy, or covered with soft hairs, in others. In some
varieties, the flesh parts from the stone, while in others it ad-
heres, And, finally, the depressed line or channel which runs
down one side of the exterior surface of the plum, is called the
suture, and the prominence or absence of this feature enables us
to distinguish many kinds at first sight.
CLASS I.
Contains those of best quality and most generally approved.
Biyenam. Man. Ken. Thomp.
A native fruit, originally from Pennsylvania, and named after
the Bingham family.
Fruit large, handsome, productive, and excellent. Branches.
downy. Fruit an inch and three fourths long, oval, rather widest
towards the stalk. Skin deep yellow, somewhat spotted with
rich red on the sunny side, Stalk slightly inserted. Flesh
yellow, adhering to the stone, juicy, and of rich and delicious
flavour. Last of August and first of September.
THE PLUM. 359
Buive Imperarrice. Thomp. P. Mag.
Impératrice. Lind. Mil. Violette.
Véritable Impératrice. Impératrice Violette. 0. Duh.
The true Blue Imperatrice is an
admirable plum, one of the finest of
the late plums, hanging for a long
time on the tree, and may be kept
in the fruit room a considerable
period after being gathered. It is
rich, sugary and excellent. The
branches are long, smooth, and
slender, and the smaller twigs start
out at nearly right angles with the
main branches.
Fruit of medium size, obovate,
tapering most towards the stalk.
Stalk nearly an inch long, set in
a slight hollow. Skin deep purpled,
covered with a thick blue bloom.
Flesh greenish-yellow, pretty firm,
rather dry, but quite rich and
sugary, adhering closely to the
stone. Ripens in October, and will
hang, in sheltered situations, till the middle of November.
Bieecker’s Gace. Man.
German Gage.
A fruit of the first quality, and
the most popular plum in the
northern and western portion of
this state, being not only excel-
lent, but remarkably hardy, and
a good and regular bearer. It
was raised by the lateMrs Bleecker,
of Albany, about 30 years ago,
from a prune pit given her by the
Rey. Mr. Dull, of ‘Kingston, N.Y.
which he received from Germany.
The original tree still stands in
her garden.
It ripens the last of August,
from a week to two weeks later
than our Yellow Gage. Branches
downy. Fruit of medium size,
roundish-oval, very regular. Su-
ture scarcely perceptible. Stalk
quite long, an inch or more,
Bleecker's Gage. straight and pretty stout, downy,
Blue Inuperatrice.
360 THE PLUM.
slightly inserted. Skin yellow, with numerous imbedded white
specks, and a thin white bloom. Flesh yellow, rich, sweet, and
luscious in flavour, Separates almost entirely from stone, which
is pointed at both ends. Leaves dark green, Easily distinguished
from Yellow Gage by its longer and stouter stalk.
Corn’s GotpeN Drop. Thomp. Lind. P. Mag.
Bury Seedling. Fair’s Golden Drop.
Coe’s Imperial. Golden Gage.
New Golden Drop. Waterloo, of some.
Raised by Mr. Coe, an
English gardener, near Lon-
don. Tree moderately vi-
gorous, productive ; requires
a warm late season to ripen
it north of 41° latitude.
Branches smooth. Fruit
of the largest size, oval, with
a well-marked suture, on
one side of which it is a
little more swollen than the
other, the outline narrowing
towards the stalk. Skin
light-yellow, with a number
of rich, dark red spots on
the sunny side. Stalk near-
ly an inch long, rather stiff,
set on the end of the fruits.
Flesh yellow, rather firm,
adhering closely to the
stone, which is quite point-
ed. Flavour rich, sweet, and
delicious. Last of September.
Coe’s Golden Drop.
De DE ice.
A new foreign variety of excellence. Tree moderately vigor-
ous and productive.
Branches smooth. Fruit medium, roundish-oval, with a slight
neck, a little swollen on one side, suture small. Skin green, mar-
bled and shaded with violet, and covered with a thin bloom.
Stalk three-fourths of an inch long, rather stout, very slightly
inserted. Flesh, orange-yellow, juicy, melting, with a rich,
sugary, luscious flavour, adheres slightly to the stone. Ripens
the last of September, and continues a long time in use.
THE PLUM 361
DeEnniston’s SUPERB.
An excellent seedling, from Mr. Denniston’s famous plum
orchard, near Albany, N. Y., of the Green Gage family, a
third larger than the latter variety, and nearly as rich in
flavour.
Branches downy. Fruit round, a little flattened, and having a
distinct suture, often extending quite round the fruit. Skin pale
yellowish-green, marked with a few large purple blotches and
dots, and overspread with a thin bloom. Stalk rough, three-
fourths of an inch long, set in a cavity of moderate size. Flesh
very thick, (the stone being small,) moderately juicy, with a
rich vinous flavour. Stone parts readily, and is roundish and
thick. Middle and last of August.
Diapr&xe Rover. Thomp. Poit. O. Duh.
Roche Carbon.
Mimms. Th to
Imperial Diadem. if 1 :
The Diaprée Rouge, or Red Diaper, is a very large and hand-
some French plum. Mr. Thompson considers it synonymous
with a fine English variety, better known here as the Mims, or
‘Imperial Diadem. As the
Mimms plum has been fully
tested by us, and proves to
be a first rate fruit in all re-
spects in this climate, wegive
the following description
and outline drawn from the
fruit, as produced by us.
A rather slow grower,
branches almost smooth.
Fruit large, obovate. Skin
of a reddish-purple, with a
few golden specks, and a
light blue bloom easily rub-
bed off. Stalk three-fourths
of an inch long, slender,
hairy, slightly inserted.
Flesh pale-green, juicy,
very melting, rich, and de-
licious ;_ separating from
the stone, which is quite
small. Last of August. Red Diaper.
16
362 THE PLUM.
GREEN GagE. Lang. Lind. Thomp.
Bruyn Gage. Reine Claude.
Bradford Gage. Sea pane Claude.
Wilmot’s Green Gage. rosse Reine. :
New Greet Gage. | o*some Damas Vert. soit
Late Green Gage. } English Sucrin Vert. si tan,
Isleworth Green Gage. gardens. Vert Bonne. g 3
Burgnon Gage. Abricot Vert.
Dauphine.
The Green Gage is universally admitted to hold the first rank
in flavour among all plums, and is everywhere highly esteemed.
In France, this variety is generally known as the Reine Claude,
having, it is said, been introduced
into that country by Queen Claude,
wife of Francis 1. During the last
century, an English family by the
name of Gage, obtained a number
of fruit trees among the monks of
Chartreuse, near Paris. Among them
was a tree of this plum, which, hay-
ing lost its name, was called by the
gardener the Green Gage. It is pro-
nounced, by Lindley, the best plum
in England, and we must admit that
we have no superior to it here. Green Gage.
The Green Gage is a very short jointed, slow-growing tree, of
spreading and rather dwarfish habit. It is an abundant and
pretty regular bearer, though the fruit is a little liable to crack
upon the tree in wet seasons,
Branches smooth. Buds with large shoulders. Fruit round,
rather small, seldom of medium size. Suture faintly marked,
but extending from the stalk to the apex. Skin green, or yel-
lowish-green at full maturity, when it is often a little dotted or
marbled with red. Stalk half to three-fourths of an inch long,
slender, very slightly inserted. Flesh pale green, exceedingly
melting and juicy, and usually separates freely from the stone.
Flavour, at once, sprightly and very luscious. Ripe about the
middle of August.
There are several seedling varieties of this plum in various
parts of this country—but none superior or scarcely equal to
the old, That known as the Bruyn Gage, which has been dis-
seminated from the garden of A. Bruyn, Esq., of Kingston, N.
Y., is only the true Reine Claude, brought by Chancellor Li-
vingston from France.
Howarp’s Favourite.
Raised by E. Dorr, Albany, N. Y. Tree a vigorous grower,
continues to ripen for a long time, and the fruit adheres with
THE PLUM. 363
remarkable tenacit; to the tree; very productive. Fruit large,
necked. Stalk long, inserted in a ring. Colour rich yellow,
dotted and shaded with carmine; bloom lilac. Skin thick;
flesh rather coarse, but very sugary, rich, and delicious—some-
Cale) adherent to the stone. Ripe in September—(E. Dorr in
Cult.
Hupson Gace.
Raised by L. U. Lawrence, of Hudson, N. Y. Tree thrifty,
productive.
Branches downy. Fruit of medium size, oval, a little enlarg-
ed on one side of the obscure suture. Skin yellow, clouded
with green streaks under the skin, and covered with a thin
white bloom. Stalk short, little more than half an inch long,
inserted in a moderate hollow. Flesh greenish, very juicy and
melting, with a rich, sprightly, excellent flavour. It separates
from the stone, (adhering very slightly,) which is quite small.
First week in August, two weeks before the Washington.
IMPERIAL GAGE. Pom. Man. Ken.
Flushing Gage. Zhomp. Floy. Prince’s Imperial Gage.
White Gage, of Boston. Superiour Green Gage.
The Imperial Gage has long
enjoyed the reputation of one
of the most excellent and pro-
ductive of plums. It was rais-
ed at Prince’s Nursery, Flush-
ing, N. Y., from the seed of
the Green Gage, and the fact
of the fruit of a single tree
near Boston having produced
fruit to the value of nearly fif-
ty dollars, annually, has often
been repeated as a proof of the
profit of its cultivation for mar-
ket. It should be remarked,
however, as an exception to
the general rule, that it is pe-
cuhiarly fitted for dry, light
soils, where many sorts drop
their fruit, and that in rich
heavy soils, like those of Albany, the fruit is often insipid.
The tree grows freely and rises rapidly, and has long dark
shoots and leaves, slightly downy. Fruit rather above medium
size, oval, with a distinct suture. Stalk nearly an inch long,
slightly hairy, and pretty stout, inscrted in an even hollow.
Skin pale green, until fully ripe, when it is tinged with yellow,
Imperial Gage.
364 THE PLUM.
showing a peculcar marbling of dull green stripes, and covered
with copious white bloom. Flesh greenish, very juicy, melting,
and rich, with a very sprightly, agreeable flavour. In some si-
tuations it adheres to the stone, but it generally separates pret-
ty freely. The latter is oval, and pointed at both ends. It is
a great and regular bearer, and the fruit is therefore improved
by thinning, when half grown. Ripens about the first of Sep-
tember, or a week later than the Washington.
ImpeRIAL Orroman. Thomp.
A very neat, early plum, of good flavour, and a prolific bear-
er. It has the reputation of having been brought from Turkey,
but it is uncertain whether this is correct.
Branches slightly downy. Fruit scarcely below medium size,
roundish, between Green Gage and the American Yellow Gage in
appearance, and having a suture on one side, from the stalk half
way down. Stalk downy, slender, curved, three-fourths of an inch
long, inserted in a very slight cavity. Skin dull yellow, clouded
with darker streaks, and covered with a thin bloom. It adheres
considerably to the stone, which is pointed at both ends. The flesh
is juicy, sweet, melting, and of very good flavour, It ripens the
last of July, or four or five days before the American Yellow Gage.
JEFFERSON.
If we were asked which
we think the most desir-
able and beautiful of all
dessert plums, we should
undoubtedly give the name
of thisnew variety. When
fully ripe, it is nearly, shall
we not say guite—equal in
flavour to the Green Gage,
that unsurpassable stan-
dard of flavour. But when
we contrast the small and
rather insignificant appear-
ance of the Green Gage,
with the unusual size and
beauty of the Jefferson, we
must admit that it takes
the very first rank. As
large as the Washington,
it is more richly and deeply
coloured, being dark yel-
low, uniformly and hand- Jefferson.
somely marked with a fine ruddy cheek. It is about ten days
or a fortnight later than the Washington, ripening the last of
THE PLUM. 865
August, when it has the rare quality of hanging long on the tree,
gradually improving inflavour. Itdoes not, like many sorts, appear
liable to the attacks of wasps, which destroy so many of the light
coloured plums as soon as they arrive at maturity.
We received the Jefferson Plum a few years ago, from the late
Judge Buel, by whom it was raised and named. It is a good
and regular bearer, and the crop is very handsome on the tree.
Branches slightly downy, leaves oval, flat. Fruit large, oval,
slightly narrowed on one side, towards the stalk. Skin golden
yellow, with a beautiful purplish-red cheek, and covered with a
thin white bloom. Stalk an inch long, pretty stout, very slightly
inserted. Suture indistinct. Flesh deep orange, (like that of
an Apricot,) parts freely, and almost entirely from the stone,
which is long and pointed; very rich, juicy, luscious, and high
flavoured. Hangs a fortnight on the tree.
LawrEncr’s Favourite.
Lawrence’s Gage.
Lawrence’s Favourite is a fruit
of high merit, raised by Mr. L.
U. Lawrence, of Hudson, N. Y.,
from a seed of the Green Gage.
The general appearance of
the fruit is like that of its parent,
except that it is two or three
times as large. It hangs well
on the tree, and its remarkable
size, flavour and productiveness,
will soon give ita place in every
garden, and we think it deserv-
ing our highest commendation.
Lawrence’s Favourite forms.
an upright tree of thrifty growth,
with dark green leaves, (which
are rather below the medium size,) and upright growing short-
jointed shoots. Young branches downy.
Fruit large, heavy, roundish, a little flattened at either end.
Skin dull yellowish-green, clouded with streaks of a darker
shade beneath, and covered with a light bluish-green bloom.
The upper part of the fruit, when fully ripe, is covered with a
peculiar brownish net-work, and a few reddish dots. Stalk
short, only half an inch long, slender, inserted in a narrow
cavity. Flesh greenish, resembling that of the Green Gage,
remarkably juicy, and melting, perhaps scarcely so rich as the
latter, but with avery rich, sprightly, vinous flavour, and one of
the most delicious of plums. Stone five-eighths of an inch long,
flattened ; the flesh sometimes adheres a little, when not fully
ripe, but then separates freely. Ripens at the middle of August.
Lawrence's Favourite.
366 THE PLUM.
Maprson.
Raised by Isaac Deniston, Al-
bany, N.Y. ‘Tree very vigorous
and productive, branches smooth.
Fruit medium size, nearly globu-
lar; suture shallow, extending near-
ly around the fruit. Skin golden
yellow, with few splashes of green, .
dotted and shaded with crimson
on the sunny side, and lightly
covered with a delicate bloom.
Stalk stout and short, insertedina
very small cavity. Flesh golden
yellow, rather coarse, moderately
juicy, with a rich sugary flavour,
adheres slightly to the stone. Ri-
pens the last of September. Madison Plum.
McLaveuurn. Hort.
Raised by James Mc-
Laughlin, Bangor, Me.
Tree hardy, vigorous,
and productive, a valu-
able variety, nearly or
quite equal to Green
Gage. Branches smooth.
Fruit large, nearly round,
oblate, flattened at both
ends, suture slight. Stalk
three-fourths of an inch
long, inserted in a small '
cavity by a ring. Skin
thin and tender, yellow,
dotted and marbled with
red on the sunny side,
and covered with a thin
bloom. Flesh dull yel- McLaughlin's Plum.
low, rather firm, juicy, very sweet and luscious. It adheres to
the stone. Ripens last of August.
Or.EANs, Smirn’s. Pom. Man.
Violet Perdrigon. t incorrectly, of some
Red Magnum Bonum. § American gardens.
Smith’s Orleans, the largest and finest of this class of plums,
is a native variety raised from the old Orleans about twenty
years ago by Mr. Smith, of Gowanus, Long Island. It is one of
the most vigorous of all plum trees, making straight, glossy, red-
THE PLUM. 367
dish-purple shoots, with dark
green, crimped leaves. Very
productive.
Bearing branches smooth,
or nearly so. Fruit large,
often of the largest size, oval,
rather widest towards the
stalk, a little irregular, with
a strongly marked suture on
one side. Stalk quite small
and slender, little more than
half an inch long, inserted in
a deep narrow cavity. Skin
reddish-purple, covered with
a deep blue bloom. Flesh
deep yellow, a little firm,
very juicy, with a brisk, rich Smith's Orleans.
vinous flavour, (not sweet
and cloying,) and adheres to the stone. Ripens from the 20th
to the last of August, and hangs for some time on the tree,
becoming very dark in colour.
\
PARSONAGE.
Origin, Rhinebeck, Dutchess Co., N. Y. Tree very vigorous,
upright, productive. A new excellent variety, worthy of culti-
vation.
Branches smooth. Fruit medium to large, oval. Skin pale
yellow, lightly splashed with green. Stalk of medium length,
inserted in a small depression. Flesh yellow, juicy, with a rich
sugary flavour. It separates freely from the stone. Ripens first
of September.
Pracu Pium. Noisette, Poiteau.
Prune Peche.
Tree upright, vigorous, only a moderate bearer. Tree rather
tender at the North.
Branches smooth. Fruit very large, shaped more like a
peach than a plum, roundish, much flattened at both ends,
suture shallow but strongly marked, apex much depressed.
Skin light brownish red, sprinkled with obscure dark specks,
and covered with a pale bloom. Stalk short, rather stout, set
in a shallow narrow cavity. Flesh pale yellow, a little coarse
grained, but juicy, and of pleasant sprightly flavour when fully
ripe. Separates freely from the stone.. Ripens from the twen-
tieth to the last of July.
368 THE PLUM.
Prune v’Acen. Nois.
D’ Agen. Agen Datte.
Prune d’Ast. ; Tap. St. Maurin.
Robe de Sergent. Prune de Brignole, (of some.)
-A foreign variety of excellent quality. Tree of moderate
growth ; branches smooth, very productive. Fruit medium
size, oval, slightly necked, suture small. Skin violet purple,
covered with a thick bloom and numerous small dots. Stalk
nearly an inch long, a little curved, set in a small depression.
Flesh greenish yellow, juicy, sugary, rich, and delicious,
slightly adherent to the stone. Ripens middle and last of
September.
Purpte Gace. Lind. Pom. Mag.
Rhine Claude Violette. Zhomp. Nois.
Die Violette Kéning Claudie. Sickler.
Violet Queen Claude.
The Purple Gage holds the
first place for high flavour
among purple plums abroad.
Although it is well known in
France under the title of the
Reine Claude Violette, as in Eng-
land under that of the Purple
Gage, yet its native country is
not precisely determined.
Branches smooth, much like
those of the Green Gage. Fruit
medium sized, shaped like the
Green Gage, roundish, a little
flattened. Suture shallow, but
distinct. Stalk an inch long, Purple Gage.
rather thick, set in a narrow cavity. Skin a little thick, violets
dotted with pale yellow, and covered with light blue bloom-
Flesh greenish-yellow, rather firm, rich, sugary, and very high
flavoured. Separates from the stone, which is oval and com-
pressed. Ripens rather late, and will hang on the tree—shri-
velling a little, but not cracking—all the month of Septem
ber.
Purp.e Favourite.
This delicious fruit received its name from us some years
age. The tree from which the stock now in this country was
derived, stood for many years (until it died of old age,) in the
centre of the principal garden here, and was planted hy the
THE PLUM. 369
father of the author. Its origin
we were never able to learn,
and we have not been able
during all our pomological re-
searches and comparisons, to
identify it with any other sort.
The Purple Favourite, when
in perfection, is not surpassed
by any other plum in luscious
flavour. It is more juicy and
melting than the Purple Gage,
and has some affinity to the
Diaprée Rouge, or Mimms. It
should have a place in every
garden, as it bears well, and is
very hardy. In the nursery it
has the dwarfish habit of the
Green Gage, but more slender
shoots.
Branches nearly smooth, short
jointed. Fruit medium size,
often large, roundish-obovate. Suture none. Skin light brown
in the shade, brownish-purple in the sun, dotted with numerous
golden specks, and dusted with thin, light blue bloom. Stalk
three-fourths to one inch long, set in a very slight depression,
Flesh pale greenish, very juicy, tender, melting, with a luscious
sweetness. Parts freely from the stone, which is very small
and roundish. Begins to ripen about the 20th of August, and
will hang for a fortnight on the tree.
This is known, incorrectly, as the Purple Gage, in some parts
of the country.
Purple Favourite.
Rep Gags. Pom. Man.
An American plum, of delicious
flavour, very hardy, and a prodigious
bearer. It is a seedling raised from
the Green Gage, by the elder Wm.
Prince, of the Flushing Nurseries, in
1790. It grows very vigorously, and
is distinguished, when young, by its
deep green, crimped foliage.
Branches dark reddish, smooth.
Fruit about as large as the Green
Gage, but more oval, regularly formed.
Skin brownish or brick red, with little
bloom. Stalk rather slender, set in a
narrow cavity. Flesh greenish-amber,
Red Gage. very juicy, melting, sugary, and lus-
16* .
370 THE PLUM.
cious, It parts freely from the stone, which is small. Middle
of August.
Remne Criaupe pE Bevay. Rev. Hort.
Raised by Major
Esperin. »
derick Adrien Diel, a distinguished German pomologist. Its
vigour, productiveness and beauty, have made it already a
general favourite with our planters. It is in every respect, a
first rate fruit in favourable situations, but on very young trees
and in cold soils, it is apt to be rather coarse and astringent.
The tree has long, very stout, twisting branches, and is uncom-
monly vigorous. Young shoots dark grayish-brown.
Fruit large, varying from obovate to obtuse-pyriform. Skin
rather thick, lemon yellow, becoming orange yellow, marked
with large brown dots, and marblings of russet. Stalk an inch
to an inch and three quarters long, stout, curved, set in a rather
426 THE PEAR.
uneven cavity. Calyx nearly closed, and placed in a slightly
furrowed basin. Flesh yellowish-white, a little coarse grained,
especially at the core, but rich, sugary, half melting, and in
good specimens, buttery and delicious. In eating, in this coun-
ny, from September to December, if picked and ripened in the
ouse,
Brvurré Bosc. Thomp.
Bose’s Flaschenbirne.
Beurré Bosc.
The Beurré Bose is a pear to which we give our unqualified
THE PEAR, 427
praise. It is large, handsome, a regular bearer, always perfect,
and of the highest flavour. It bears singly, and not in clusters,
looking as if thinned on the tree, whence it is always of fine
size. It was raised in 1807 by Van Mons, and named Beurré
Bose in honour of M. Bosc, a distinguished Belgian cultivator.
Having also been received at the garden of the Horticultural
Society of London under the name of Beurré Bosc, Mr. Thomp-
son thought it best to retain this name, as less likely to lead to
a confusion with the Calebasse, a distinct fruit. The tree grows
vigorously; shoots long, brownish olive.
Fruit large, pyriform, a little uneven, tapering long and
gradually into the stalk. Skin pretty smooth, dark yellow, a
good deal covered with streaks and dots of cinnamon russet,
and slightly touched with red on one side. Stalk one to two
inches long, rather slender, curved. Calyx short, set in a very
shallow basin. Flesh white, melting, very buttery, with a rich,
delicious and slightly perfumed flavour. Ripens gradually from
the last of September to the last of October.
Brvurrk, Easter. P. Mag. Thomp.
Beurré Easter.
428 THE PEAR.
Bergamotte de la Pentecéte. Beurré de Péques, >
Beurré de la Pentecdte. Philippe de Paques,
Beurré d’Hiver de Bruxelles. Bezi Chaumontelle tres gros.
Doyenné d’Hiver. Chaumontel tres gros.
Doyenné du Printemps. Canning.
Beurré Roupé. Seigneur d’Hiver
Du Patre.
The Easter Beurré is considered abroad, one of the very best
late winter or spring pears. It seems to require a rather warm-
er climate than that of the eastern states, to arrive at full per-
fection, and has disappointed the expectation of many cultiva-
tors. It bears well here, but is rather variable in quality. In
good seasons, if packed away in boxes and ripened off in a warm
room, it is a delicious, melting, buttery fruit. The tree grows
upright, and thriftily, with reddish yellow shoots. It requires
a warm exposure and a rich soil, to give fine fruit as an open
standard tree.
Fruit large, roundish-obovate, often rather square in figure.
Skin yellowish-green, sprinkled with many russetty dots, and
some russet, which give it a brownish cheek in some specimens.
Stalk rather short, stout, planted in an abruptly sunken, obtuse
cavity. Calyx small, closed, but litte sunk among the plaited
folds of the angular basin. Flesh white, fine grained, very but-
tery, melting, and juicy, with a sweet and rich flavour.
Bioopeoop. Man.
Early Beurré, of some.
The Bloodgood is
the highest flavoured
of all early pears, and
deserves a place even
in the smallest garden,
It was named from the
circumstance of its hay-
ing been brought into
notice about 1835, by
the late James Blood-
good, nurseryman,
Flushing, L. I. The
sort was brought to
that nursery as a new
variety, withouta name
however, by some per-
son on Long Island,
unknown to Mr, B.,
who was never able
afterward to trace its
history further. The
Bloodgood.
THE PEAR. 429
tree is rather short jointed, with deep reddish brown wood, grows
moderately fast, and bears early and regularly. The fruit, like
that of all early pears, is better if ripened in the house. It
surpasses every European variety of the same season, and
together with the Dearborn’s Seedling, another native sort, will
supplant in all our gardens the Jargonelle, and all inferiour early
ears.
y Fruit of medium size, turbinate, inclining to obovate, thick-
ening very abruptly into the stalk. Skin yellow, sprinkled
with russet dots, and net-work markings, giving it a russetty
look on one side. Calyx strong, open, set almost without de-
pression. Stalk obliquely inserted, without depression, short,
dark brown, fleshy at its base. Flesh yellowish-white, buttery
and melting, with a rich, sugary, highly aromatic flavour. The
thin skin has a musky perfume. Core small. “Ripe from the
25th of July to the 10th of August.
Burram. Man.
Buffam.
The Buffam ts a
native of Rhode
Island, and from
its general resem-
blance to the Doy-
enné, it is, no doubt,
a seedling of that
fine sort. It is an
orchard pear of the
first quality, as it is_
a very strong, up-
right grower, bears
large,regular crops,
and is a very hand-
some and saleable
fruit. It is a little
variable in quality.
We have frequent-
ly eaten them so
fine, as scarcely to
be distinguished
from the Doyenné,
and again, when
rather insipid. It
may be considered
a beautiful and
good, though not
Buffam. first rate variety.
430 THE PEAR.
Fruit of medium size, oblong obovate, a little smaller on one
side. Skin fair, deep yellow, (brownish green at first,) finely
suffused over half the fruit, with bright red, sprmkled with smal!
brown dots, or a little russet. Stalk an inch long, inserted in a
very slight cavity. Calyx with small segments, and basin of
moderate size. Flesh white, buttery, not so juicy as the Doy-
enné, but sweet, and of excellent flavour. The strong upright
reddish-brown shoots, and peculiar brownish-green appearance
of the pear, before ripening, distinguish this fruit. September.
CHURCH.
Church.
This and also the Parsonage, both of which are undoubtedly
fruits of the highest excellence, were brought to our notice by
S. P. Carpenter, of New Rochelle, who has made diligent in-
quiry as to their origin, of very aged people of the vicinity, who
are conversant with their history, and uniformly state that the
trees originated on land belonging to Trinity Church of that
village, where the trees now stand. The former is a tree of
two feet in diameter, forty feet high; the latter, which stands
TUE PEAR. 431
near the parsonage, is also a healthy tree of about the same
age, and uniformly a great bearer, yielding from fifteen to
twenty bushels annually. The habit of the Church pear is
somewhat spreading in its growth, uniformly productive, and
the fruit unvarying in its quality; young wood deep yellow, or
fawn.
Fruit rather below medium size, oblate, inclining to turbinate,
generally very much depressed, somewhat angular. Stalk
rather long, stout, at its insertion in a small cavity surrounded
by russet. Calyx, small and closed in a broad, rather shallow
basin. Skin green, becoming yellow at maturity. Flesh white,
very buttery, juicy, melting, with an exceedingly rich, sweet,
and highly perfumed flavour. Core small. Ripens slowly, and
continues in use all of September.
Derarsorn’s Szepiine. Man. Thomp.
A very admirable, early
pear, of first quality, raised
in 1818, by the Hon. H. A.
8. Dearborn, of Boston. It '
bears most abundant crops
in every soil, and is one of
the most desirable early va-
rieties, succeeding the Blood-
good, and preceding the
Bartlett. | Young shoots
long, dark brown, Fruit
scarcely of medium size, tur-
binate, and very regularly
formed. Skin very smooth,
clear light yellow, with a
| few minute dots. Stalk slen-
der, rather more than an
inch long, set with very little
depression. Calyx with de-
licate, spreading segments,
set in a very shallow basin.
Flesh white, very juicy and
melting, sweet and sprightly
Dearborn's Seedling. in flavour. Ripens about
the middle of August.
Dix. Man. Ken.
The Dix is, unquestionably, a fruit of the highest excellence,
and well deserves the attention of all planters. It is one of the
hardiest of pear trees, and although the tree does not come into
bearing until it has attained considerable size, yet it produces
482 THE PEAR.
Dix.
abundantly, and from its habit, will undoubtedly prove remark-
ably long-lived, and free from disease. The young branches
THE PEAR. 433
are pale yellow, upright and slender. The original tree, about
thirty-five “years old, stands in the garden of Madam Dix, Bos-
ton. It bore for the first time in 1826.
Fruit large, oblong, or long pyriform. Skin roughish, fine
deep yellow at maturity, marked with distinct russet dots, and
sprinkled with russet around the stalk. Calyx small, for so
large a fruit, basin narrow, and scarcely at all sunk. Stalk
rather stout, short, thicker at each end, set rather obliquely, but
with little or no depression. Flesh not very fine grained, but
juicy, rich, sugary, melting, and delicious, with a slight per-
fume. October and November.
Doyrnne Bovssack.
Doyenne Boussouck nouvelle. Beurre de Mesode.
Double Philippe.
Tree vigorous, an early and productive bearer, Fruit vary-
ing in form, obovate, inclining to conic, large specimens oblate.
Skin rough, deep yellow, netted and clouded with russet, with a
Doyenné Boussack.
19
434 THE PEAR.
warm cheek. Stalk rather short and stout, inserted in a
round cavity. Calyx open, basin shallow, Flesh buttery, juicy,
melting, sweet, aromatic, and excellent. September and October.
Doyewné v’ets. Nois. Bon. Jard.
Summer Doyenné. Doyenné de Juillet.
Duchess de Berry d’ete of Bivort.
Tree very vigorous, upright, an early and profuse bearer.
Fruit small, roundish, obovate, slightly turbinate. Skin smooth,
fine, yellow, often shaded with bright red, and covered with
numerous grey or russet dots. Stalk rather short and thick,
fleshy at its junction, with the fruit, almost without depression.
Calyx small, and open in a very shallow, slightly corrugated
basin. Flesh white, melting, juicy, with a sweet pleasant flavour.
A very good early pear, ripening about the same time, or a
little later than Madeline. Last of July.
Doyenne p’Hiver Novveav. Bivort.
Doyenne d’Hiver d’Alencon. Prevyoost.
Doyenne Gris d’Hiver Nouveau.
Doyenne Marbré. Cat. H. A.
Doyenne d’Alencon.
St. Michael d’Hiver.
Doyenne @ Hiver d’ Alencon
THE PEAR. 435
Tree vigorous, making a handsome pyramid, succeeds on
quince. Fruit medium, roundish-oval, inclining to obovate or
pyriform. Skin rough, yellow, shaded with dull crimson, or
earmine, thickly sprinkled with russet or brown dots. Stalk of
moderate length, pretty large, inserted in a medium cavity.
Calyx open, segments persistent, basin deep, round, upright.
Flesh somewhat granular, buttery, juicy, sugary, very rich,
sprightly, and highly perfumed. December to April.
DoveEnneE SIZvULLE.
Sieulle. Beurre Sieulle.
Bergamotte Sieulle.
Doyenne Steulle.
Raised by M. Sieulle, gardener. Tree vigorous and produc-
tive. Fruit medium, conic, truncate, angular. Skin greenish-
yellow, thickly sprinkled with green or brown dots. Stalk
long, curved, stout, inserted in a broad cavity by a ring or lip.
Calyx open in a small shallow basin. Flesh white, coarse, very
buttery, juicy, with a rich vinous, slightly aromatic flavour.
October, November.
436
Doyennt, Wuirr.
Virgalieu, of New York.
St. Michael, of Boston.
Butter pear, of Philadelphia.
Virgaloo. : of some American
THE PEAR.
Thomp. Lind. P. Mag.
Doyenné blanc.
Beurré blanc.
Poire de Simon.
Poire neige.
Bergoloo. gardens. Poire de Seigneur. of the
Yellow Butter. Coxe. Poire Monsieur. French.
White Beurré. Valencia.
White Autumn Beurré. Citron de Septembre.
Dean’s. of the Bonne-ente.
Warwick Bergamot. Enolish A courte queue.
Snow Pear. has 4 Kaiserbirne.
Pine Pear. Kaiser d’Automne. of the
St. Michel. Weisse Herbst Butterbirne. { Dutch.
Reigner. Dechantsbirne.
Doyenné. Duh. Mill. Nouvelle d’Ouef.
Doyenné White.
The White Doyenné is, unquestionably, one of the most per-
fect of autumn pears. Its universal popularity is attested by the
great number of names by which it is known in various parts of
theworld. Asthe Virgalieu in New York, Butter Pear in Phila-
THE PEAR. 437
delphia and St. Michel’s inBoston, it is most commonly known,
but all these names, so likely to create confusion, should be laid
aside for the true one, White Doyenné.* It is an old French va-
riety. The branches are strong, upright, yellowish-gray or light
brown.
Fruit of medium or large size, regularly formed, obovate. It
varies considerably in different soils, and is often shorter or
longer on the same tree. Skin smooth, clear, pale yellow, regu-
larly sprinkled with small dots, and often with a fine red cheek.
Stalk brown, from three-fourths to an inch and a fourth long, a
little curved, and planted in a small, round cavity. Calyx al-
ways very small, closed, set in a shallow basin, smooth or deli-
cately plaited. Flesh white, fine-grained, very buttery, melt-
ing, rich, high-flavoured, and delicious. September, and, if
picked early from the tree, will often ripen gradually till
December.
The Doyenne Panacug, or Striped Dean, is a variety rather
more narrowing to the stalk, the skin prettily striped with yel-
low, green, and red, and dotted with brown. Flesh juicy, melt-
ing, but not high flavoured. October.
Dovenne, Gray. Thomp. Lind. P. Mag.
Gray Butter Pear. Doyenné Gris. Duh.
Gray Deans. Doyenné Rouge.
Gray Doyenné. Doyenné Roux. Nois Poit.
Red Doyenné. Doyenné d’Automne.
St. Michel Doré. Red Beurré. incorrectly
Doyenné Galeux. Beurre Rouge. § of some.
Doyenné Boussouck, (of some.)
The Gray Doyenné strongly resembles the White Doyenné
in flavour and general appearance, except that its skin is covered
all over with a fine, lively cinnamon russet. It is a beau-
tiful pear, usually keeps a little longer, and is considered by
many rather the finer of the two. Shoots upright, grayish-
brown.
Fruit of medium size, obovate, but usually a little rounder than
the White Doyenné. Skin wholly covered with smooth cinna-
mon russet, (rarely a little ruddy next the sun.) Stalk half, to
three-fourths of an inch long, curved, set in a narrow, rather
deep and abrupt cavity. Calyx small, closed, and placed in a
smooth, shallow basin. Flesh white, fine grained, very buttery,
melting, rich, and delicious. Middle of October, and will keep
many weeks,
* Virgalieu seems an American name, and is always liable to be con-
founded with the Virgouleuse, a very different fruit. The Doyenné, (pro-
nounced dwoy-annay,) literally deanship, is probably an allusion to the
Dean, by whom it was first brought into notice.
438 THE PEAR.
Fiemisn Beavury. Lind. Thomp.
Belle de Flanders. Poire Davy.
Bosch Nouvelle. Impératrice de France.
Bosch. Fondant Du Bois.
Bose Sire. Boschpeer.
Beurre Spence, (erroneously.) Me
Flemish Beauty.
In good soils and open situations, the Flemish Beauty is cer-
tainly one of the most superb pears in this climate. We have
seen specimens, grown on the banks of the Hudson, the past
summer, which measured twelve inches in circumference, and
were of the finest quality. The tree is very luxuriant, and bears
early and abundantly; the young shoots upright, dark brown.
It should be remarked, however, that the fruit requires to be
gathered sooner than most pears, even before it parts readily
from the tree. If it is then ripened in the house, it is always
fine, while, if allowed to mature on the tree, it usually becomes
soft, flavourless, and decays soon.
THE PEAR. 439
Fruit large, obovate. Skin a little rough, the ground pale
yellow, but mostly covered with marblings and patches of light
russet, becoming reddish brown at maturity, on the sunny side.
Stalk rather short, from an inch to an inch and a half long, and
pretty deeply planted in a peculiarly narrow, round cavity.
Calyx short, open, placed i a small, round basin. Flesh yel-
iowish-white, not very fine grained, but juicy, melting, very
saccharine and rich, with a slightly musky flavour. Last of
September.
Forpante p’Avutomye. Thomp.
Belle Lucrative. Seigneur d’Esperin, originally.
Fondante d’Automne. Bergamotte Fiévée.
. Fondante @ Automne.
lf we were asked which are the two highest flavoured pears
known in this country, we should not hesitate to name the Seck-
el, and the Fondante d’Automne, (Autumn melting.) It isa
new Flemish pear, and no garden should be destitute of it. The
tree is of moderate growth, the young shoots long, yellowish-gray.
Fruit medium size, obovate, narrow, but blunt at the stalk.
440 THE PEAR.
Skin pale yellowish-green, slightly russeted. Stalk little more
than an inch long, stout, often fleshy, obliquely inserted in a
slight, irregular cavity. Calyx very short, open, with few divi-
sions, set in a basin of moderate depth. Flesh exceedingly
juicy, melting, sugary, rich and delicious, Last of September.
KirrLanp.
Kirtland’s Seedling. Kirtland’s Seckel.
Kirtland’s Beurre.
Raised by H. T. Kirtland, Poland, Ohio. Tree moderately
vigorous. Young wood olive brown.
Fruit medium or below, obtusely obovate, or Bergamot shape,
sometimes obscurely-pyriform. Skin fine yellow, mostly cover-
ed with bright russet, occasionally mottled and streaked with
red on the sunny side. Stalk rather short and stout, inserted
in a small cavity, often by a ring or lip. Calyx partially open,
persistent ; basin shallow and broad. Flesh melting, juicy, sweet,
aromatic, and excellent, very like the Seckel but not so rich.
Ripe first of September. (Prof. Kirtland in Pom. Rep.)
LAWRENCE.
Origin, Flush-
ing, L. I, and
first brought to
notice by Wil-
comb and King.
Tree of mode-
rate growth, an
early and pro-
fuse bearer.
Fruit full me-
dium size, ob-
ovate, obtuse-
pyriform. Stalk
rather long, in-
serted in an ir-
regular cavity,
generally at an
inclination, and
sometimes by a
lip. Calyx par-
tially closed in
a broad shallow
basin, surround-
ed by promi-
nences. Skin
fine lemon yel-
low, uneven,
very thickly Lawrence.
THE PEAR. 441
covered with minute brown dots. Flesh whitish, slightly gra-
nular, somewhat buttery, with a very rich aromatic flavour.
November to January. This is unsurpassed among our early
winter pears.
MaDELEINE, oR Cirron pes Carmgs. Lind. P. Mag. Thomp.
Madeleine. Nois. Green Chisel. incorrectly, of some
Citron des Carmes. O. Duh. Early Chaumontelle. § American gardens,
Magdelen.
The Madeleine is one of
the most refreshing and
excellent of the early pears;
indeed, as yet, much the
best at the time of its ripen-
ing—before the Bloodgood.
It takes its name from its
being in perfection, in
France, at the feast of St.
Madeleine. Citron des Car-
mes comes from.-its bein
first cultivated by the Car-
melite monks. It is much
the finest early French va-
riety, and deserves a place
in all collections. The tree
is fruitful and vigorous, with
long erect olive-coloured
branches,
Fruit of medium size,
obovate, but tapering gra-
dually to the stalk. Stalk 4
long and slender, often
nearly two inches, set on Madeleine, or Citron des Carmes.
the side of a small swelling. Skin smooth, pale yellowish-green,
(very rarely, with a little brownish blush and russet specks
around the stalk.) Calyx small, in a very shallow, furrowed
basin. Flesh white, juicy, melting, with a sweet and delicate
flavour, slightly perfumed. Middle and last of July.
Ort.
A seedling of the Seckel; originated with Samuel Ott, Mont-
gomery Co. Pa. Tree moderately vigorous, with short and
stout yellowish-olive branches.
Fruit small, roundish, turbinate. Skin greenish-yellow, par-
tially netted with russet, reddish on the sunny side. Stalk long
and curved, inserted in a slight depression. Calyx in a round,
open basin. Flesh melting, sugary, rich, perfumed and aroma-
19*
442
tic. Ripe middle of Au-
gust. An excellent little
pear, not quite equal to
the Seckel, but valuable
for its earliness.
RostizeEr.
A foreign variety which
is scarcely medium in size
and has not generally
much beauty of colour,
yet combines an assem-
blage of excellences that
places it in the rank be-
fore any other of its season.
It is healthy and vigorous
in its habit, an early and
most profuse bearer, and
in flavour is only equalled
by the Seckel, which ri-
penssix weekslater. Form
obovate-pyriform, some-
times turbinate. Skin dull
yellow green, mixed with
reddish-brown on the sun-
ny side. Stalk long and
slender, curved, and in-
serted with very little
depression. Calyx open,
persistent; basin small, and
corrugated. Flesh juicy,
melting, somewhat but-
tery, exceedingly sugary,
vinous, aromatic and plea-
santly perfumed. Middle
of August to middle of
September. The young
trees produce but few
shoots of strong growth,
and requiresevere shorten-
ing to bring them into a
fine symmetric form.
Ou.
AI .
Rostizer.
THE PEAR. 443
Sxcxet, Coxe. Lind. Thomp.
Seckle. Syckle.
Sickel. Red Cheeked Seckel.
New-York Red Cheek.
We do not hesitate to
pronounce this American
pear the richest and most
exquisitely flavoured variety
known. In its highly con-
centrated, spicy, andhonied
flavour, it is not surpassed,
nor indeed equalled, by any
European variety. When
we add to this, that the
tree is the healthiest and
hardiest of all pear trees,
forming a fine, compact,
symmetrical head, and bear-
ing regular and abundant
crops in clusters at the ends
of the branches, it is easy
to see that we consider no
garden complete without it. Seckel.
Indeed we think it indispensable in the smallest garden. The
stout, short-jointed olive-coloured wood, distinguishes this
variety, as well as the peculiar reddish-brown colour of the
fruit. The soil should receive a top-dressing of manure fre-
quently, when the size of the pear is an object. The Seckel pear
originated on the farm of Mr. Seckel, about four miles from
Philadelphia.*
* The precise origin of the Seckel pear is unknown. The first pomolo-
gists of Kurope have pronounced that it is entirely distinct from any Eu-
ropean variety, and its affinity to the Rousselet, a well known German
pear, leads to the supposition that the seeds of the latter pear having been
brought here by some of the Germans settling near Philadelphia, by chance
produced this superior seedling. However this may be, the following
morceau of its history may be relied on as authentic, it having been re-
lated by the late venerable Bishop White, whose tenacity of memory is
well known. About 80 years ago, when the Bishop was a lad, there was
a well known sportsman and cattle dealer in Philadelphia, who was fami-
liarly known as “ Dutch Jacob.” Every season, early in the autumn, on
returning from his shooting excursions, Dutch Jacob regaled his neigh-
bours with pears of an unusually delicious flavour, the secret of whose
place of growth, however, he would never satisfy their curiosity by di-
vulging. At length, the Holland Land Company, owning a considerable
tract south of the city, disposed of it in parcels, and Dutch Jacob then
secured the ground on which his favourite pear tree stood, a fine strip of
land near the Delaware. Not long afterwards, it became the farm of Mr,
Seckel, who introduced this remarkable fruit to public notice, and it re-
444 THE PEAR.
It was sent to Europe by the late Dr. Hossack, in 1819, and
the fruit was pronounced by the London Horticultural Society
exceeding in flavour the richest of their autumn pears.
Fruit small, (except in rich soils,) regularly formed, obovate.
Skin brownish-green at first, becoming dull yellowish-brown,
with a lively russet red cheek. Stalk half to three-fourths of
an inch long, slightly curved, and set in a trifling depression.
Calyx small, and placed in a basin scarcely at all sunk. Flesh
whitish, buttery, very juicy and melting, with a peculiarly rich,
spicy flavour and aroma. It ripens gradually in the house from
the end of August to the last of October.
SHELDEN.
Wayne.
Shelden.
Tree vigorous, erect, hardy, and a good bearer, shoots yellow-
ceived his name. Afterwards the property was added to the vast estate
of the late Stephen Girard. The original tree still exists, (or did a few
years ago,) vigorous and fruitful. Specimens of its pears were, quite
abe exhibited at the annual shows of the Pennsylvania Horticultural
ociety.
THE PEAR. 445
ish. An accidental seedling on the farm of Mr. Shelden, in the
town of Penfield, Wayne County, N. Y.
Fruit medium or above, roundish, truncate, conic, sometimes
oval, or Bergamot shape. Skin yellow, or greenish-russet, with
a richly shaded cheek. Stalk short, inserted in an uneven
cavity. Calyx small, set in a round narrow basin. Flesh a
little coarse, melting, juicy, with a very brisk, vinous, highly
perfumed flavour. Ripens in October.
Tyson.
A native seedling,
found in a hedge on
the farm of Jonathan
Tyson, of Jenkin-
town, near Phila-
delphia. Tree an
upright — vigorous
grower, but a tardy
bearer, very produc-
tive, young wood
dark brown.
Fruit medium,
considerably rang-
ing in shape from
conic, to pyramidal,
and pyriform. Skin
clear, deep yellow
at full maturity,
slightly _russeted,
with a fine crimson
cheek. Stalk long
and curved, gene-
rally inserted by a
fleshy ring or lip.
Calyx open, basin
shallow. Flesh ra-
ther fine, juicy,
melting,very sugary,
and somewhat aro-
matic. Ripens last
of August and first Tyson.
of September.
Urpanists. Thomp. Lind.
Count Coloma. — Beurré Picquery.
St. Marc?
The Urbaniste is a fruit for which we confidently predict the
highest popularity in this country. In its delicious flavour it
446 THE PEAR.
/
Orbaniste.
compares, perhaps, more nearly with the favourite old Doyenné
or Virgalieu, than any other fruit, and adds, when in perfection,
a delicate perfume, peculiarly its own. Its handsome size and
appearance, and remarkably healthy habit, commend it for those
districts where, from neglect or bad soil, the Doyenné does not
flourish. The tree is a moderately vigorous grower, and though
it does not begin to bear so early as some of the new varieties,
it yields abundant and regular crops, and gives every indication
of a long-lived, hardy variety. For the orchard or garden in
the middle states, therefore, we consider it indispensable. With
so many other fine sorts, we owe this to the Flemish, it having
been originated by the Count de Coloma, of Malines. It was
first introduced into this country in 1823. Young shoots up-
right, short-jointed, greyish yellow.
Fruit of medium size, often large, pyramidal obovate. Skin
smooth and fair, pale yellow, with gray dots, and a few russet
THE PEAR. 447
streaks. Stalk about an inch long, rather stout, and inserted iu
a well marked or rather broad depression. Calyx small, closed
and set in a narrow basin, which is abruptly and rather deeply
sunk, Flesh white, (yellowish at the core,) buttery, very melt-
ing and rich, with a copious, delicious juice, delicately perfumed.
Ripens from the last of September till the end of November, if
kept in the house.
Winter Neuis. Lind. Thomp.
Nélis d’Hiver. La Bonne Malinoise,
Bonne de Malines. Milanaise Cuvelier.
Beurré de Malines. Etourneau.
Winter Nelis.
The Winter Nelis holds, in our estimation, nearly the same
rank among winter pears, that the Seckel does among the au-
tumnal varieties. It is a very hardy and thrifty tree, and bears
regular crops of pears which always ripen well, and in succes-
sion. Branches diverging, rather slender, light olive.
It is a Flemish pear, and was originated by M. Nelis, of
Mechlin.
448 THE PEAR.
Fruit of medium size, or usually a little below it, roundish-
obovate, narrowed-in near the stalk, Skin yellowish-green at
maturity, dotted with grey russet, and a good deal covered with
russet patches and streaks, especially on the sunny side. Stalk
an inch and a half long, bent, and planted in a narrow cavity.
Calyx open, with stiff, short divisions, placed in a shallow basin.
Flesh yellowish-white, fine grained, buttery and very melting,
abounding with juice, of a rich, saccharine, aromatic flavour. In
pertection in December, and keeps till the middle of January.
CLASS II.
Comprises those of very good quality; those that are new
and untested, but give promise of excellence; and some of
which may not, on further trial, prove worthy of this class, but
which we are not ready at present to reject.
ABBOTT.
Origin, Providence, R. I., on the farm of Mrs. Abbott. A
vigorous grower, and the fruit, although not of first quality, is
uniformly good, and exceedingly beautiful. Fruit of medium
size, obovate, inclining to pyriform, with the largest diameter
near the centre. Skin yellowish, considerably shaded with
crimson, sprinkled with grey and crimson dots, and having a
few russet patches. Stalk medium, inserted by a lip or ring, in
a slight depression surrounded by russet. Calyx open, with
segments persistent, in a broad open basin. Flesh white, granu-
lar, buttery, juicy, melting. Flavour sweet, pleasant, and per-
fumed. Ripens last of September.
Asst Moneerin. Tourrés.
Fruit of first quality, immensely large, weighing forty-two
ounces, recommended by M. Tourres as a delicious fruit. Ripe
March and April. (Hor. Mag.)
Ass& Epovarp. Bivort.
Tree a beautiful pyramid, very vigorous on pear and quince.
Fruit medium, turbmate. Skin bright green, becoming bright
yellow at maturity. Flesh white, half fine, melting, half but-
tery, juice abundant, sugary, and agreeably perfumed, resembles
THE PEAR. 449
the Jaminet. Ripens in November. (Al. Pom.) Fine in Bel-
gium; not tested here.
ADAMS.
Raised by Dr. H. Adams, of Waltham, Mass. Tree a vigorous
grower, with an upright, erect habit, making a pyramidal head;
young wood dark brown. Fruit large, pyriform. Skin fair,
smooth, deep yellow, shaded with red on the sunny side, dotted
with russet specks. Stalk short and stout, wrinkled at its base,
and obliquely inserted without much cavity, eye small, closed,
and about even with the crown. Flesh white, fine, melting,
and very juicy. Flavour rich, brisk, vinous, perfumed and ex-
cellent. Ripens September, and keeps into the middle of Octo
ber. (Hor. Mag.)
ADELAIDE DE REves. Van Mons.
Tree vigorous, and very fertile on pear or quince. Fruit
large enough, roundish, Bergamotte or turbinate. Skin bright
green, becoming lemon yellow at the time of ripening. Flesh
white, half fine, melting, juice very abundant, sugary, vinous,
well perfumed, of first quality. Ripe last half of October. (An.
Pom.)
ALEXANDER.
Origin, town of Alexander, N. Y. Tree moderate growth.
Fruit medium, irregularly obovate, approaching oblong, some-
what one-sided. Skin yellowish-green, dotted, striped, and
splashed with russet, and slightly tinged in the sun. Stalk
slender, rather long, curved, fleshy at its insertion in a moderate
cavity by a lip. Calyx small, partially closed. Flesh white, a
little coarse and gritty, very juicy, melting, sugary and rich.
Ripe last of September. (J. B. Eaton, MS.)
ALEXANDRE Lamsre. Bivort.
Tree very vigorous, and exceedingly productive. Fruit small
or medium, in the form of a Bergamot, but generally more tur-
binate. Skin smooth, bright green, strongly dotted and striped
with russet fawn, and much shaded with the same over its whole
surface. Flesh white, fine, melting, half buttery, juice abun-
dant, sweet, and well perfumed. Commences to ripen in No-
vember, but prolonged until in January. (Al. Pom.)
Aupua. Thomp.
A Belgian seedling, received from Dr. Van Mons. It is a
pleasant pear.
450 THE PEAR.
Fruit medium size, obovate, a little inclining to oblong. Skin
smooth, pale yellowish-green, dotted with reddish points, and
having a thin, pale brown blush. Stalk about an inch long,
inserted in a slight depressign. Calyx stiff, open, set in a round
basin of moderate size. Flesh white, fine grained, buttery, and
good. Middle of October.
Amirt Joannet. Thomp.
Early sugar, Pom. Man. St. Jean.
Sugar Pear. Joannette.
Harvest Pear. St. John’s Pear.
Archdue dete? ;
This fruit, better known here as the Harly Sugar pear, is
one of the very earliest, ripening at the beginning of July—in ~
France, whence it originally comes, about St. John’s day—
whence the name, Joannet. It is a pleasant fruit, of second
quality, and lasts but a few days in perfection. It opens the
pear season, with the little Muscat, to which it is superiour.
Fruit below the middle size, regularly pyriform, tapering to the
stalk, which is an inch and a half long, and thickest at the point
of junction. Skin very smooth, at first light green, but becomes
bright lemon colour at maturity—very rarely with a faint blush.
Calyx large, with reflexed segments, even with the surface.
Flesh white, sugary, delicate and juicy at first, but soon becomes
mealy ; seeds very pointed. Head of the tree open, with a few
declining branches.
ANANAS DE CouRTRAI.
Tree very vigorous and productive, takes readily any form ;
turbinate, pyriform. Skin citron-yellow at maturity, beauti-
fully coloured on the sunny side. Flesh white, firm, buttery,
melting, sweet and juicy, pleasantly perfumed, but not musky.
Ripens at the end of August. (An. Pom.)
Ananas D’Ers. Thomp.
Ananas, (of Manming.)
This fruit was first received from the London Horticultural
Society, by Mr. Manning. It is a very excellent pear, with a
rich and somewhat peculiar flavour, but should rather be called
an autumn pine-apple, than a summer one.
Fruit rather large, pyriform, or occasionally obtuse at the
stalk. Skin rough and coarse, dark yellowish-green, with a
little brown on one side, and much covered with large rough,
brown russet dots. Stalk an inch and a quarter long, inserted
sometimes in a blunt cavity, sometimes without depression, by
the side of a lip. Calyx open, with short divisions, basin shal-
THE PEAR. 451
Ananas d' Ete.
low. Flesh fine grained, buttery and melting, with a sweet,
perfumed, and high flavour. September and October. Vari-
able, sometimes poor.
Anprews. Man. Ken.
Amory. Gibson.
The Andrews is a favourite native seedling, found in the neigh-
bourhood of Dorchester, and first introduced to notice by a
gentleman of Boston, whose name it bears. It has, for the last
15 years, been one of the most popular fruits. It is of most
excellent flavour, but variable and subject to rot at the core.
Fruit rather large, pyriform, one-sided. Skin smooth, and
rather thick, pale yellowish-green, with a dull red cheek. and a
452 THE PEAR.
Andrews.
few scattered dots. Stalk about an inch and a quarter long,
curved, set in a very shallow, blunt depression, or often without
depression. Calyx open, placed in a small basin. Flesh green-
ish-white, full of juice, melting, with a fine vinous flavour.
Early in September. Shoots diverging, light olive.
Arpre Course. Al. Pom. Thomp.
Amiral. Colmar Charnay.
Tree vigorous, with crooked branches.
Fruit medium or large, oval, pyriform. Skin greenish, with
russet dots. Stalk large and fleshy. Calyx open, basin broad
and shallow. Flesh whitish, coarse, half buttery, melting, juicy,
slightly astringent. Ripe last of September.
THE PEAR. 453
Aveuste Royer. Durieux.
Tree very vigorous and productive, and promises to be a
valuable orchard fruit.
Fruit medium, turbinate. Skin russet-fawn, becoming
orange. Flesh whitish-yellow, melting, juice abundant, sugary,
and pleasantly perfumed. Ripe, November. (An. Pom.)
Autumn Cormar. Thomp. Lind.
A French pear, of fair quality, and a good bearer. _
Fruit of medium size, oblong or obtuse-pyriform, a little un-
even. Skin pale green, dotted with numerous russety specks.
Stalk about an inch long, straight, planted in a small, uneven
cavity. Calyx small, closed, set in a slight basin, a little fur-
rowed. Flesh a little gritty at the core, buttery, with a rich and
agreeable flavour. October.
Barry.
Raised by André Leroy and dedicated to Mr. Barry.
Fruit medium, pyriform, irregularly shaped. Skin rough, red,
spotted on the sunny side, yellowish on the other. Stalk short,
obliquely inserted. Calyx small, basin narrow. Flesh white,
coarse, tender at the centre, very juicy, sugary, and perfumed.
A first rate pear. Ripe October. (Leroy’s Cat.)
Be.ie Ervine Dumas.
Duc de Bourdeaux. Epine du Rochoir.
Epine de Limoges.
Tree vigorous, pyramidal form, good bearer, succeeds on
quince.
Fruit medium, long-pyriform. Skin green, becoming green-
ish-yellow when ripe, with small brown dots. Stalk long, set
in a very small depression. Calyx partially closed, in a shallow
regular basin. Flesh white, buttery, half melting, juicy, sweet
and of a peculiar flavour. November and December.
Beuiiz Jutiz. Van Mons.
Tree beautiful, pyramidal, upright and vigorous, very fertile.
Fruit small, obovate. Skin light olive, lightly shaded on the
sunny side. Flesh fine, melting, buttery, rather juicy, sweet,
deliciously perfumed. An excellent fruit. Ripe in October and
keeps till November. (AJ. Pom.)
BercEen Pear.
A chance seedling, found in a hedge on land formerly belong-
454 THE PEAR.
ing to Simon Bergen, of New Utrecht, Long Island. Tree
vigorous, an early bearer, productive.
Fruit large, turbinate. Skin very thin, smooth, clear yellow,
with a beautiful red cheek on the sunny side. Stalk rather long,
slightly curved, inserted at an inclination, in a very small
depression. Calyx small, basin very shallow. Flesh white, fine
grained, buttery, juicy, melting, with a sweet excellent flavour,
core small, with few seeds. Ripens last of September. (T. G.
Bergen, Ms.)
Be.tite Fonpanre.
Fruit medium, pyramidal, turbinate. Skin pale yellow, cloud-
ed with green, irregularly patched with russet, especially around
the eye. Flesh juicy, buttery, very fine grained and rich, with
a perceptible astringency. October. (Rob. Manning, Ms.)
Belle et Bonne.
THE PEAR. 455
Be.ie er Bonne. Thomp. Lind. P. Mag.
Schéne und Gute. Gracieuse.
Belle de Brussels, (‘ncorrectly.)
The Belle et Bonne (beautiful and good,) pear is a variety
from Belgium, of large size, fine apearance, but has fallen far
below expectations. -
Fruit large, Bergamotte shaped. Skin pale greenish-yellow,
with numerous russet green dots, especially near the eye. Stalk
long, rather slender, deeply inserted in a very narrow cavity.
Calyx with crumpled divisions, set in a shallow, rather uneven
basin. Flesh white, a little coarse grained, tender, and when
well ripened, buttery, with a very sweet and agreeable juice.
Middle of September.
Benois?
Tree vigorous, with stout upright branches.
Fruit medium, turbinate. Skin yellow, with a crimson cheek.
Stalk short and thick, fleshy at its insertion. Calyx partially
open, basin small, shallow. Flesh a little coarse, juicy, melting,
sweet, and agreeable. Ripens middle of August.
BrerGaMorTEe D’Espnrén. Esperén.
Bezy d’Esperén (erroneously).
Tree vigorous and a good bearer. :
Fruit medium, exceedingly depressed, irregularly pyriform,
nearly globular. Skin green, thick and rough, covered with
russet dots and patches. Stalk long and stout, thickened at its
insertion in a small cavity, at an inclination. Calyx small, closed,
in a rather deep slightly furrowed basin, surrounded by russet.
Flesh greenish-yellow, juicy, buttery, sweet and rich. Decem-
_ ber to February.
BerecamotTre HemmeBura.
Raised by M. Bivort. Tree vigorous and very productive.
Fruit large, Bergamotte shaped. Skin rough, green, changing to
lemon yellow when ripe, dotted with brown, and tinged with
red next the sun. Flesh white, very fine, somewhat buttery,
juice abundant, sugary, perfumed. Ripe early in October.
(Gard. Chron.)
BErGAMOTTE GAUDRY.
Fruit medium, roundish. Stalk long. Colour yellowish-
green, covered with coarse russet dots. Flesh white, tender,
456 THE PEAR.
very juicy. Flavour mild, pleasant, subacid. Ripens middle of
November. (Wilder in Hort.)
Bereamorre Capetre. O. Duh. Thomp.
Beurré Beauchamps. Poire de Cadet.
Beauchamps. Ognonet, (incorrectly, of some.)
Bergamotte Caprand. Belle de Brissac.
Bergamotte Bufo.
A very good Bergamot from France, not by any means equal,
however, to Gansel’s, but productive, and ripening for some
time, in succession.
Fruit middle sized, roundish-obovate. Skin smooth, pale yel-
low, rarely with a pale red cheek. Stalk an inch long, thick,
set in an angular, shallow cavity. Calyx small, open, basin
nearly flat. Flesh buttery and juicy, sweet and rich. October
and November.
Bereamotre Lesksiz. Hov. Mag.
Tree vigorous, and productive.
Fruit medium, oblate, or Bergamotte shaped. Skin yellow,
with a sunny cheek, numerous small dots, and russeted patches.
Stalk long, curved, inserted in a depression. Calyx large, open,
broad; basin irregular. Flesh juicy, buttery, melting, sweet, and
perfumed. October.
—
Bergamotte Gansels.
THE PEAR. 457
Bereamorre, Gansei’s. P, Mag. Thomp. Lind.
Brocas Bergamot. Coze. Bonne Rouge.
Ives’s Bergamot. Gurle’s Beurré.
Staunton. Diamant.
Gansel’s Bergamotte is a well known and delicious pear, raised
seventy-seven years ago, from a seed of the Autumn Bergamot,
by the English Lieutenant-General Gansel, of Donneland Hall.
Though a little coarse-grained, it is, in its perfection, scarcely
surpassed by any other pear in its peculiarly rich, sugary fla-
vour, combined with great juiciness. It is stated, by some, to
be an unfruitful sort, and it is, in poor or cold soils, only a thin
bearer, but we know a very large tree near us, in a warm, rich
soil, which frequently bears a dozen bushels of superb fruit.
The mealy leaves, and spreading dark grey shoots, distinguish
this tree.
Fruit large, roundish obovate, but much flattened. Skin
roughish brown, becoming yellowish brown at maturity, tinged
sometimes with a russet red cheek, and sprinkled with spots of
russet. Stalk short, fleshy at both ends. Cavity moderate.
Calyx short and small, placed in a smooth, moderate hollow.
Flesh white, melting, very juicy, rich, sweet and aromatic. Ri-
pens during all September.
BERGAMOTTE DE MILLEPIEDS.
Fruit of medium size, roundish, resembling Belle de Brussels,
Skin greenish, rather dark, dotted. Flesh white, melting, juicy,
first rate. Ripens September. (Leroy’s Cat.)
a
Beurr& pe Nantes. Thomp. An. Pom.
Beurré Nantais. Beurré Blane de Nantes.
Tree vigorous, grows well on pear and quince, young wood olive,
inclining to brown. Fruit large, elongated-pyriform, or pyrami-
dal. Skin greenish-yellow, with a red cheek, and minute dots.
Stalk rather long and large, inserted by a lip almost without
cavity. Calyx large, open, basin broad and furrowed. Flesh
juicy, sweet, melting, and pleasantly perfumed, probably of first
quality. October.
Brvurreé LANGELIER.
Tree vigorous on pear and quince, very productive.
Fruit medium, turbinate, or obtuse-pyriform. Skin pale yel-
low, slightly shaded with crimson and blotched with russet, and
covered with russet dots. Stalk short and fleshy, inserted often
by a lip in a small depression. Calyx open or partially closed,
20
458 THE PEAR.
Beurré Langelier. 2
segments persistent, basin somewhat irregular, shallow, and open.
Flesh white, buttery, juicy, melting, somewhat granular, with a
very brisk, rich, vinous flavour. November to January.
Beurré Bacue ier.
Tree vigorous, young wood yellowish-maroon, a good bearer.
Fruit rather large, obovate, obscurely pyriform, irregular. Skin
green. Stalk shortish, very much inclined in a moderate de-
pression, by a lip. Calyx very small, partially closed, set in a
shallow basin. Flesh buttery, juicy, melting, with a brisk,
vinous, aromatic flavour. November and December.
Brvurré Sterxmans. Al. Pom. Sterkmans.
Doyenné Sterkmans, of some. Belle Alliance.
Tree vigorous, with long stout gray shoots, productive. Fruit
medium, oblate, remotely pyriform. Skin green speckled
THE PEAR. 459
with russet, and shaded with crimson. Stalk about an inch
long, stout, inserted in a small, uneven cavity. Calyx open,
segments stiff, set in a broad, uneven basin, slightly russet-
ed. Flesh yellowish-white, fine, very melting, juicy, sugary,
vinous, pleasantly perfumed. October and November.
Bervurré More. Al. Pom.
Beurre Moire.
Beurré Moire.
Tree moderately vigorous. Fruit large, obovate, pyriform.
Skin greenish-yellow, profusely sprinkled with yellow dots.
Stalk medium, stout, curved, inserted in an uneven depression.
Calyx small, basin shallow. Flesh yellowish, a little granular,
buttery, melting, with a fine rich brisk flavour, highly perfumed.
460 THE PEAR.
Sugar and acid both abound, but so nicely balanced that with-
out prevalence of either, an excellent rich flavour results. For
some tastes there may be an excessive perfume. October.
Brurré Kenvzs. Bivort. Thomp.
A seedling of Bivort’s. Tree vigorous, productive, young
wood brownish-red. Fruit medium, roundish-oblate, turbinate.
Skin greenish-yellow, mostly covered with thin russet, shaded
with crimson, and thickly sprinkled with russet and crimson
dots. Stalk of medium length, thick, and inclined, fleshy at its
insertion, by a large ring or lip. Calyx partially closed, set in
a broad, shallow basin. Flesh whitish, buttery, juicy, melting,
with a very sweet, rich, perfumed flavour. October.
Brvurré RicHexiev.
Tree vigorous, young shoots light olive. Fruit large, obtuse-
pyriform, truncate. Skin greenish, inclining to yellow, sprinkled
with dots. Stalk short, inserted by a slight lip in a broad de-
pression. Calyx firmly closed, set in a broad, shallow furrowed
basin. Flesh but-
tery, juicy, melting,
with a fine, sweet,
aromatic flavour—
sometimes astrin-
gent. December.
Beurrt NaAvez.
Bouvier. Bivort.
Colmar Navez.
Tree vigorous and
productive. Fruit
large, irregular, ob-
late, obconic, ob-
scure pyriform.
Skin rich yellow,
inclining to cinna-
mon, with numer-
ous gray dots. Stalk
long, thick, fleshy,
inserted in an in-
clined cavity. Calyx
small, open, set in
a shallow _ basin.
Flesh white, juicy,
melting, and excel-
lent, pleasantly per-
fumed. October. Beurré Giffard.
THE PEAR. 461
Bevrré Girrarp. Thomp. Bouvier.
Tree of moderate growth, with slender reddish coloured
shoots. Fruit rather above medium in size, pyriform or turbi-
nate, tapering to the stem, which is rather long and obliquely
set. Skin greenish-yellow, marbled with red on the sunny side.
Calyx closed, segments stiff, set in a very small basin. Flesh
white, melting, juicy, with an excellent vinous flavour, delight-
fully perfumed. An early pear of great promise. Ripening
middle of August.
Brurrt, Gotpen or Binpoa. Man.
Hooper’s Bilboa,
Golden Beurré of Bilboa.
The Golden Beurré of Bilboa was imported from Bilboa,
Spain, about eighteen years ago, by Mr. Hooper, of Marblehead,
462 “WHE PEAR.
Mass. Its European name is unknown, and it has become a
popular fruit here under this title. Shoots stout, upright, light
yellowish-brown.
Fruit rather large, regular, obovate. Skin very fair, smooth,
and thin, golden yellow, evenly dotted with small brown dots,
and a httle marked with russet, especially round the stalk.
Stalk about an inch and a half long, rather slender, set in a
moderate depression. Calyx small, closed, placed in a slight
basin. Flesh white, very buttery: and melting, and fine
caine with a rich vinous flavour. First to the middle of Sep-
tember.
Brvurre DE WerrerEen. An. Pom.
This pear was discovered by Louis Berckmans, in his garden
at Heyst-op-den-Berg, among a number of wild pear trees of his
sowing. ‘Tree vigorous, very thorny, suitable for a pyramid.
Fruit middle size, turbinate. Stalk medium, with some small
plaits around its insertion. Eye in a wide even cavity. Skin
completely covered with russet, and slightly coloured next the
sun. Flesh fine, yellowish-white, half melting, buttery, with
an abundant sugary, agreeably perfumed, musky juice. Feb-
ruary. (Am. Pom.)
Brvurré p’AREMBERG. Thomp. Lind. Deschamp.
Due d’Aremberg. D’ Aremberg Parfait.
Deschamps. L’Orpheline.
Colmar Deschamps. Beurré des Orphelines.
The Beurré d’Aremberg is a fine, large fruit, very high fla-
voured, bears most abundantly, and always keeps and matures,
with perhaps less care than any other winter fruit in the
house.
The Beurré d’Aremberg was raised, not long since, by the
Abbé Deschamps, in the garden of the Hospice des Orphelines,
at Enghein. The Beurré d’Aremberg of many French cata-
logues, is the Glout Morceau. The two sorts are easily distin-
guished. The fruit of the d’Aremberg has a short, or thicker
stalk, usually bent to one side; its flavour is vinous, instead of
sugary, and its wood not so strong, with more deeply serrated
leaves. Branches clear yellowish-brown, dotted with pale
specks. Tree unhealthy and subject to canker.
Fruit obovate, but narrowing a good deal to the stalk. Skin
thick, rather uneven, pale, greenish-yellow, becoming yellow at
maturity, with many tracings and spots of light russet. Stalk
short, half an inch to an inch long, thick, and very fleshy,
especially where it joins the fruit, and usually planted very ob-
liquely. Calyx short and small, set in a deep basin. Flesh
THE PEAR. 463
Beurré d Aremberg.
white, buttery, and melting, with an abundant, rich, delicious
vinous juice. December.
Brurré Crarrezan. Al. Pom. Thomp.
Raised by M. Clairgean, of Nantes. Tree very vigorous,
forming a beautiful pyramid, young wood reddish-brown, very
productive.
The size, early bearing, productiveness, and exceeding beauty,
together with its coming at a season most acceptable, will ren-
der this one of our most valuable pears.
Fruit large, pyriform, but with unequal sides. Skin warm
yellow, inclining to fawn, shaded with orange and crimson,
thickly covered with russet dots, and sometimes sprinkled with
russet. Stalk short, stout, and fleshy, inserted by a lip at an
inclination almost without depression; when the lip is absent,
464 THE PEAR.
Beurré Clairgean,
the cavity is uneven. Calyx open, segments stiff, in a shallow
furrowed basin. Flesh yellowish, buttery, juicy, somewhat
granular, with a sugary, perfumed, vinous flavour. October to
January.
Brvurré Kossvurna.
Disseminated and named by Andre Leroy. Tree of mode-
rate vigour. Fruit large, very variable in form, generally tur-
binate, surface very uneven. Stalk two thirds of an inch long,
curved and planted upon a small projection. Calyx large, basin
deep and round. Skin dull yellowish green, traced and freckled
with grey or bronze, dotted with specks of the same colour, yel-
lowish round the eye, greenish around the stem. Flesh very
fine, melting, buttery, sugary, juice abundant, slightly acidulat-
ed. Ripe Sevtember, October. (Desports in Hov. Mag.)
THE PEAR. 465
Brurrt Bercxmans. Al. Pom.
Tree very vigorous, very productive.
Fruit medium, turbinate, or short-pyriform. Skin yellowish,
rough, chiefly covered with russet. Stalk of medium length,
fleshy, very much inclined. Calyx small, open, in a shallow,
furrowed basin. Flesh white, juicy, very buttery, melting, with
a rich, highly perfumed flavour. November, December.
Brurrt SuPERFIN.
Tree vigorous, young wood brown, inclining to fawn.
Fruit medium, oblate, depressed-pyriform, inclining to turbi-
nate. Skin yellow, slightly shaded with crimson on the sunny
side, and partially covered with russet, and thickly sprinkled
with minute dots. Stalk stout, rather long (descriptions say
short), inserted without depression by a fleshy enlargement.
Calyx closed, in an abrupt, small basin. Flesh exceedingly jui-
cy, buttery, melting, with a brisk, vinous, or sub-acid flavour,
Ripe all of October.
Beurré Hardy.
ZO"
466 THE PEAR.
Brurrét Harpy. Hardy.
Beurré, Sterkman’s (erroneously).
Tree vigorous, productive both on pear and quince; young
wood maroon.
Fruit large, obovate, pyriform. Skin greenish, covered with
light russet, considerably shaded with brownish red, and sprin-
kled with brown dots. Stalk about an inch long, a little swol-
len at its insertion, at an inclination, in a small, rather uneven
cavity. Calyx open, segments persistent, in a broad, shallow
basin. Flesh buttery, melting, juicy, brisk, vinous, and highly
perfumed, slightly astringent next the skin. September and
October.
Beurre Spence. Van Mons.
Many varieties having been received from Europe for Beurré
Spence and proved incorrect, we give description of one which
we have received, and presume to be the true variety, originated
‘by Van Mons.
Tree moderately vigorous, young shoots reddish brown.
Very productive.
Fruit medium, short-pyriform, inclining to turbinate. Skin
greenish, becoming yellow at maturity, shaded with dull crim-
son, thinly sprinkled with russet, and thickly covered with rus-
set dots. Stalk long, deshy at its insertion, which is often at
an inclination by a lip. Calyx small, closed, in a deep, rather
abrupt basin. Flesh juicy, melting, with a fine, rich, vinous fla-
vour. Core small. September.
Breurré Amanpt. Van Mons.
Dobbel Amandel, (of the Dutch.) Almond Pear.
Beurré d’ Angleterre. Noisette.
Longue de Narkouts, Monkowthy.
Beurré Judes.
One of Van Mons’ seedlings, and named in allusion to its al-
mond flavour. Tree an erect, vigorous grower, and a good but
not very early bearer. Shoots stout, diverging, dark olive,
Fruit medium or above, elongated-pyriform. Skin rough,
dull green, covered with rather prominent russet dots. Stalk
long, slender, inserted in an uneven cavity. Calyx open, set in
a rather small basin. Flesh very juicy and buttery, with an
excellent peculiar flavour. Ripens middle of September, and
soon decays. Variable, sometimes excellent, often poor.
Beurreé Fouaciere.
A foreign pear, introduced by J.C. Lee. Fruit of medium
size, obovate, Skin greenish-yellow, with patches and points
THE PEAR. 467
of light russet, and some dark green spots. Flesh yellowish-
white, coarse grained, a little gritty at the core, melting, juicy,
sweet and good. October. (Rob. Manning’s Ms.)
Brurré Beavriev.
Fruit medium, roundish, turbinate, inclining to conic. Skin
greenish yellow, mostly covered with russet. Stalk short, in-
clined, without cavity. Calyx open, basin shallow. Flesh
whitish, somewhat coarse, buttery, melting, with a brisk, vinous
flavour, resembling Brown Beurré. October.
Beurr& Wixter. (Rivers.)
Raised by Thomas Rivers, England. Tree moderately vigor-
ous, spreading, an early and abundant bearer. Fruit medium,
obovate, elongated pyriform. Skin greenish, rough, spotted
with russet. Stalk stout, curved, inclined atits insertion. Calyx
firmly closed, set in a shallow irregular basin. Flesh yellowish,
fine grained, melting, buttery, vinous or sub-acid. January,
February.
Buurreé Bennert. Bivort.
A new, hardy, late, melting pear of small size from the col-
lection of Van Mons. Ripe February. (Riv. Cat.)
Beurre& Six.
Raised by Mr. Six. Tree vigorous and productive. Fruit
large, pyriform. Skin smooth, light-green, dotted with deep
green and brown. Flesh white, very fine, melting, buttery, with
a sugary, deliciously perfumed flavour. Ripe November, Decem-
ber. (Gard. Chron.)
Beurr& Benorst. Al. Pom.
Beurré Auguste Benoit. Benoits.
Tree not vigorous, but very productive. Fruit medium, obo-
vate. Skin bright green, spotted and shaded with brown russet.
Stalk of moderate length, inserted in a cavity. Calyx open, in
a regular basin. Flesh white, fine, melting, juice abundant,
sugary and well perfumed, Ripe end of September.
Beurr& Ovpinor. »
Fruit very large, broad pyriform, Colour yellowish-green,
with a brownish cheek. Stalk obliquely inserted, basin shallow,
texture fine, flavour pleasant. September. (Ad. Int. Rep.)
468 THE PEAR.
Breurr& Gousavtt.
Tree vigorous, an early bearer and productive. Fruit small,
irregularly oblate, inclining to conic. Skin greenish. Stalk long,
m a very small cavity. Calyx large, in ashallow basin. Flesh
juicy, melting, but not high flavoured. September.
£ Beurr& Drariez. Van Mons.
Although distinctly named by Van Mons, yet by some unac-
countable error, it may prove urbaniste.
Tree of moderate vigour, very productive. Fruit large, regu-
larly oval. Skin green, shaded with grey around the stalk and
calyx. Stalk large, sometimes fleshy, placed in a small cavity.
Calyx closed, in a very shallow basin, flesh white, fine, buttery,
melting, very juicy and sweet, with a slight acid, very pleasantly
perfumed. Ripe the end of November. (Al. Pom.)
Brurre SouLanGeE.
Size medium to large, form acute pyriform; stalk an inch or
more in length, fleshy at its junction. Colour pale clear yellow,
with occasional traces of russet. Flesh melting, and very juicy,
flavour rich, sugary, with a peculiarly pleasant aroma, Season
October, November. (Wilder’s Rep.)
Brurré DE MontGEron.
New Frederick of Wurtemburg.
Tree very vigorous, moderately productive. Fruit medium,
regularly pyriform. Skin yellow at maturity, reddish orange on
the sunny side. Flesh white, half fine, half buttery, melting, suf-
ficient juice, sugary, and flavour of the Rousselet. Ripe the end
of September. (Al. Pom.)
Beurré Breronneavu. Esperen.
One of Major’s Esperin’s seedlings. Tree of a beautiful pyra-
midal form, very vigorous, but comes late into bearing. Fruit
large, variable in form, generally elongated-pyriform. Skin
rough, light-green, becoming golden yellow at maturity, reddish
brown in the sun. Flesh fine, yellowish-white, not juicy, half
melting, sugary, vinous, pleasantly perfumed. March and April.
(Al. Pom.)
Beurr& DE QueENAST.
Tree vigorous and productive. Fruit oval, turbinate, becomes
slightly yellow at maturity. Flesh fine, white, melting, juicy,
THE PEAR. 469
sweet and pleasantly perfumed, having a resemblance to the
Almond Pear. (An. Pom.)
Brurrét Gens. Van Mons. Al. Pom. -
Tree vigorous, very productive. Fruit medium, irregularly
obovate, inclining to conic, truncate. Skin rough, greenish,
slightly shaded on the sunny side and thickly covered with
russet dots. Stalk short and thick, inserted in a cavity at an
inclination. Calyx open, stiff, in a broad rather deep uneven
basin, Flesh sugary, perfumed, excellent. September.
Bevrre Puiiers Detrosss. Gregoire.
Raised by M. Gregoire of Belgium. Tree vigorous and pro-
ductive. Fruit medium or large, form of Bergamot, or turbinate,
or pyriform. Skin smooth, light green, becoming golden yel-
low at maturity, pointed and shaded with bright red. Flesh
white, fine, melting, buttery, juice abundant, sugary, and strongly
perfumed. Begins to ripen in December and continues until
January. (An. Pom.)
Bevurr&é ScuHEIDWEILER.
Tree stout and vigorous, inclining to a pyramid; good bearer.
Fruit medium, obovate, pyriform. Skin green or dull green,
changing very little to maturity. Flesh buttery, sweet and rich.
September and October. (Al. Pom.)
Beurré Burvyica. Esperen. Al. Pom.
Tree of medium vigour. Fruit medium, pyriform, turbinate.
Skin rough, entirely covered with russet. Flesh fine, whitish-
green, juicy, sugary, and strongly perfumed. Ripens towards the
end of October.
Bevurre Cirron. Van Mons.
Fruit sufficiently large, obovate. Skin bright green, becom-
ing lemon-yellow at maturity. Flesh fine, white, almost buttery,
juicy, somewhat acid, valuable chiefly for its late keeping.
February, March. Good in Belgium. (Al. Pom.)
Brurreé v’E.sere. Bivort.
Tree moderately vigorous. Fruit large, obtuse pyriform. Skin
pale yellow, often with a blush, slightly speckled with 'russet.
Stalk medium, stout, curved, inserted in an irregular cavity.
Calyx small, open, set in a very small basin. Flesh whitish,
somewhat coarse, juicy, buttery, melting, sweet and perfumed,
November.
470 THE PEAR.
Brurrt pE Koninc. Van Mons.
Tree moderately vigorous, productive. Fruit of rather medium
size, oblate, bergamot-shaped. Skin yellowish-green, inclining
to russet with numerous brown dots. Stalk of medium length,
stout, inserted in a moderate cavity. Calyx open, set in a broad
basin. Flesh white, juicy, melting, with a fine, brisk, vinous
flavour, more delicate and less perfumed than Gansel’s Bergamot.
October.
Bevrr&é Hamecuer. Bivort.
A new Pear from Belgium. Fruit medium, elongated-oval,
inclining to pyriform, angular, and irregular. Stalk large, long,
curved, inserted at an inclination by a lip. Calyx small and
closed, set in a shallow irregular basin. Flesh melting, sugary,
and excellent. October, November.
‘
Brevrré Dunaume. Thomp.
Tree a moderate grower, productive, young wood yellowish-
brown. Fruit medium, oblate, turbinate, very much depressed,
with a suture along one side. Skin rough, covered with thin
russet, and thickly sprinkled with russet dots. Stalk short,
thick and fleshy, inserted by a lip at an inclination. Calyx open,
segments stiff, basin irregular. Flesh coarse, buttery, juicy,
melting, with a pleasant vinous flavour. November to February.
Bevurré Miter or ANGERS.
Tree vigorous and very productive, young wood yellowish-
brown. Fruit medium, angular, somewhat conic. Skin green-
ish, covered with russet and thickly sprinkled with minute russet
dots. Stalk medium, stout, curved, inserted in a rather abrupt
cavity. Calyx closed, set in a deep irregular basin. Flesh
greenish, somewhat buttery, exceedingly juicy, melting, with a
brisk vinous flavour, sometimes astringent. November to
January.
Beurre& DE Brienals.
Des Nonnes. Poire des Nonnes.
Tree of moderate growth, productive. Fruit medium, round-
ish, obtuse, conic. Skin greenish with numerous grey dots.
Stalk long, curved, inserted in a narrow, uneven cavity. Calyx
closed, basin shallow, corrugated. Flesh white, juicy, melting,
with a brisk, perfumed, but not high flavour. Ripe middle and
last of September.
THE PEAR. 471
Bervurre Leon LE Cierc.
Fruit above medium, oval, approaching elongated-pyriform.
Skin yellowish green, thickly speckled with large russet dots.
Stalk long, curved, inserted in a cavity by a lip, basin abrupt,
deep. Calyx partially closed. Flesh white, juicy, melting, sweet
but not high flavoured. October.
Beurrt, Brown. Thomp. Lind. Mill.
Beurré Gris. ois. Beurre. O. Duh.
Beurré Rouge. Golden Beurré.
Beurré d’or. Red Beurré, (of some.)
2 Z ’
Beurné @Amboise, | %P0rious Grey eure
hie ease | gardens. hoa ona (of ane)
eurré du Roi. eurré Ver
Poire d’Amboise.
Isambert.
Isambert le Bon. J
The Brown Beurré, almost too well known to need descrip-
tion, was for a long time considered the prince of pears in
France, its native country, and for those who are partial to the
high vinous flavour—a rich mingling of sweet and acid—it has,
still, few competitors. It is, however, quite variable in different
soils, and its variety of appearance in different gardens, has given
rise to the many names, grey, brown, red, and golden, under
which it is known. Shoots diverging, dark brown.
Fruit large, oblong-obovate, tapering convexly quite to the
stalk. Skin slightly rough, yellowish-green, but nearly covered
with thin russet, often a little reddish brown on one side. Stalk
from one to one anda halfinches long, stout at its junction with
the tree, and thickening obliquely into the fruit. Calyx nearly
closed in a shallow basin. Flesh greenish-white, melting, but-
tery, extremely juicy, with a rich sub-acid flavour. September.
Beurré v’Amanus. Thomp. Nois.
Beurré d’Amaulis. Ken. Man.
A Belgian pear, very productive; variable. Succeeds best in
cold latitudes.
Fruit large, obovate, not very regular, a little swollen on its
sides. Skin rather thick, dull yellowish-green, with a pale red-
dish brown cheek, overspread with numerous brown dots and
russet streaks and patches. Stalk a little more than an inch
long, set rather obliquely in a shallow, irregular cavity. Calyx
open, with broad divisions, basin shallow. Flesh yellowish,
somewhat coarse, but buttery, melting, abundant, rich, with
slightly perfumed juice, often astringent and poor. September.
472 THE PEAR.
Brurré Duvat. Thomp.
A new Belgian pear, raised by M. Duval. It is good, and
bears abundantly. Fruit of medium size, obtuse-pyriform. Skin
pale green. Flesh white, buttery, melting, and well flavoured.
October and November.
Beurr& Presis. Man. in H.M.
A large and excellent pear, named by Mr. Manning in honour
of Commodore Edward Preble, U.S. N., and raised from seed, by
Elijah Cooke, of Raymond, Maine.
Fruit large, oblong-obovate. Skin greenish-yellow, mottled
with russet and green spots. Stalk about an inch long, very
stout, set ina moderate hollow. Flesh white, buttery, and melt-
ing, with a rich, high flavour. October and November.
Bevurr& Cotrmar. Van Mons. Nois.
Beurré Colmar d’Automne.
It is one of Dr. Van Mons’ seedlings, and is quite distinct
from the Autumn Colmar.
Fruit of medium size, almost elliptical, or oval-obovate, regu-
larly formed. Skin smooth, pale green, becoming yellowish at
maturity, with a blush next the sun, and thickly sprinkled with
dots. Stalk an inch long. Calyx expanded, and set in a very
shallow, narrow, irregular basin. Flesh very white, slightly
crisp at first, but becoming very juicy and melting, with a slightly
perfumed flavour. October.
Brurré Van Marum. Thomp.
Grosse Calebasse (of Longelier.) Triomphe de Haslet.
Triomphe de Nord. Poire Carafour.
Bouteille.
Fruit large, oblong-pyriform. Skin yellow, rarely with a lit-
tle red. Stalk rather long and slender, inserted in a flattened
cavity. Calyx large, set in a regular shallow basin. Flesh
white, liable to rot at the core and not of very good quality.
October.
Brvurre, Muerr’s Guernsey. Thomp.
Mollet’s Guernsey Chaumontelle. Ken?
A new English variety, raised by Charles Mollet, Esq., of the
Island of Guernsey.
Fruit of medium size, oval-pyriform. Skin rather uneven,
yellow and yellowish-green, nearly covered on one side with dark
cinnamon brown russet, in stripes and tracings. Flesh yellow-
ish, melting and buttery, with a rich vinous flavour. December.
THE PEAR, 473
Bevrre Rance. Thomp.
Beurré Rance. Lind. Beurré de Flandre.
Hardinpont du Printemps. Josephine, incorrectly of some.
Beurré EKpire. Beurré de Ranz.
Noirchain.
The Beurré Rance is considered by all English cultivators,
the best very late pear yet generally known. The wood is
brownish-yellow, straggling in growth, and rather pendulous
when in bearing,. and when the tree has attained a moderate
size it bears well.
Fruit of medium size, obtuse pyriform. Skin dark green,
even at maturity, rather thick, and dotted with numerous russet
specks. Stalk rather slender, an inch and a half long, set in a
slight, blunt depression, or often without any cavity. Calyx
quite small, and set in a basin very little sunk. Flesh greenish-
white, melting, a little gritty at the core, full of sweet, rich juice,
of excellent flavour. Succeeds in England, Belgium, and France,
but does not in this country, except at the south or in warm
soils, and particular localities.
Brurre pE Capraumont. Thomp.
/j
Capiumont. Lind. Beurré Aurore.
A Flemish pear, very
fair, and handsomely
formed, and a capital
bearer, hardy in all soils
and seasons; sometimes
first rate ; but when the
tree is heavily laden, it
is apt to be slightly as-
tringent. It grows free- /
ly; branches a little
pendant, greyish yel-
low.
Fruit of medium size,
long turbinate, very
even, and tapering regu-
larly into the stalk.
Skin smooth, clear yel-
low, with a light cinna-
mon red cheek, and a
few small dots and
streaks of russet. Calyx
large, with spreading
segments, prominently
placed, and not at all
sunk, Stalk from three
Beurré de Capiaumont.
474 THE PEAR.
fourths to an inch and a half long, curved. Flesh fine grained,
buttery, melting, sweet, and when not astringent, of high flavour.
September and October. Variable and uncertain.
This is quite distinct from the Frederick of Wurtemburgh, an
irregular fruit, sometimes called by this name.
Brymont. Bovvier. Al. Pom.
Beurré Bieumont.
Beurré Bieumont.
Tree vigorous, very productive. Fruit medium or above, obo-
vate, truncate, or obtuse-pyriform. Skin thin, rich, crimson russet.
Stalk long, curved, inserted by a slight lip. Calyx small, in a
shallow basin. Flesh juicy, melting, exceedingly sweet, rich, and
perfumed; gives promise of great excellence. October to
December.
Bezi* ve Montieny. Thomp. Lind Poit.
Trouvé de Montigny.
Beurré Romain? of some American gardens.
Doyenne Musque.
Louis Bose.
A pleasant, juicy fruit, with a musky flavour, but not first
rate. The skin is remarkably smooth, and the pear is evenly
* Bezi signifies wilding, i. e. natural seedling found near Montigny, a
town in France.
THE PEAR. 475
formed. It isa good bearer. Fruit of medium size, very regu-
larly obovate. Skin pale yellowish-green, with numerous grey
dots. Stalk stout, thickest at the point of insertion, an inch
long, inserted in a small shallow cavity. Calyx small, firm,
open, reflexed, in a very smooth basin, scarcely sunk. Flesh
white, melting, juicy, half buttery, with a sweet, musky flavour.
First of October.
Bez Varr. Thomp. Lind
Beurre de Beaumont.
The Bezi Vaet has been considerably cultivated in this coun-
try, but is not generally considered more than a good second
rate pear. The young shoots are upright, long, dark-coloured.
Fruit of medium size, obovate, narrowing to the stalk. Skin
roughish, pale green, becoming yellowish, with many russety
spots and a brownish cheek. Stalk an inch or more long, in-
serted in a slight cavity. Calyx set in a small basin. Flesh
yellowish-white, melting, juicy, with a sweet, somewhat perfumed
flavour. November to January.
Bezi pe 1A Morte. O,. Duh. Thomp.
Bein Armudi. Beurre blanc de Jersey.
The tree is exceedingly vigorous and productive, and the
Bezxi de la Motte.
476 THE PEAR.
grayish-olive shoots, like the fruit, have a peculiarly speckled
Ceaenyrnees It ripens gradually, and may be kept a good
while. :
Fruit of medium size, bergamot shaped, roundish, flattened at
the eye. Skin pale yellowish-green, thickly sprinkled with con-
spicuous russet green dots. Stalk about an inch long, green,
slightly curved, and inserted in a slight, flattened hollow. Ca-
lyx small, open, set in a shallow, rather abruptly sunken basin.
Flesh white, very fine-grained, buttery, juicy, with a sweet, deli-
cate perfumed flavour. October.
Bezy GARNIER.
Fruit pyriform, very beautiful. Flesh white, breaking, very
juicy, sugary. Season April. (Pap. Cat.)
Brzy SANSPAREIL.
Bergamotte Sanspareil,
Fruit large, obscurely pyriform, very angular, and irregular.
Skin yellowish green, covered with numerous brown dots.
Stalk long, very fleshy at its insertion, in a slight cavity, at an
inclination. Calyx open, in a moderate uneven basin. Flesh
coarse and granular, buttery, juicy, melting, with a brisk vinous
flavour. October to December.
Bezy QueEssoy p'ETE.
Tree of good vigour, and of exceeding fertility. Fruit mode-
rate size, roundish-oval, of almost equal diameters. Skin rough,
thick, and altogether covered with grey russet, becoming rus-
set fawn at maturity. Flesh yellowish-white, fine, half melting,
very juicy, sugary, and deliciously perfumed. This pear is very
beautiful, and of first quality, with the exception of a little grit
about the core. Ripe towards the middle of September. (An.
Pom.)
Brzy p’Esreren. Esperen.
Raised by Major Esperen. Tree a moderate grower, good
bearer.
Fruit large, elongated-pyriform. Skin dull yellow, sprinkled
and patched with russet, and thickly covered with russet dots.
Stalk rather long, stout, inserted by a ring or lip, at an inclina-
tion, in a small, irregular cavity. Calyx small, open, set in a
very deep, acute basin, surrounded by russet. Flesh juicy, with
a sprightly, vinous flavour. October, November.
THE PEAR. ATT
Bonne p’Ezkr. Dupuy. Thomp. Bivort.
Bonne des Haies. Bonne de Longueval.
Bonne de Zées. Belle et bonne d’Hzee.
Tree moderately vigorous, productive.
Fruit large, truncate, pyriform. Skin light yellowish green,
with russet patches and dots. Stalk large, long, curved, insert-
ed in a broad cavity. Calyx small, open, basin narrow, of little
depth. Flesh white, juicy, melting, sugary, brisk, rich, excel-
lent. Sometimes cracks. September and October.
Bon Curetien Fonpante. Thomp. Lind.
A recent Flemish pear, abounding with juice, and having a
refreshing, agreeable flavour. In good seasons, it is first of the
quality, and it bears early and abundantly. Young shoots slen-
der, diverging, olive gray.
Fruit pretty large, roundish-oblong, regularly formed. Skin
pale green, sprinkled with small russet dots, and considerably
covered with russet. Stalk three-fourths of an inch long, cury-
ed, inserted in a slight depression. Calyx small, set in a nar-
row hollow. Flesh yellowish-white, gritty round the core, ex-
ceedingly juicy, tender, and melting, with a rich and pleasant
flavour.
Bon Gustave.
Raised by Major Esperen.
Tree very vigorous, with stout shoots. Fruit middle size, re-
gular, pyriform. Stalk medium. Calyx open, basin shallow.
Skin light green, covered with russet. Flesh white, fine, but-
tery, juicy, sugary and perfumed. Ripe December, January.
(Gard. Chr.)
Bonne Cuartortre. Bivort.
Tree vigorous and productive. Fruit of moderate size, vari-
able in form, generally resembling Doyenne. Skin smooth,
lightly washed with purple on the side of the sun. Flesh mo-
derately fine, more buttery than melting, sugary, and strongly
perfumed. Should be gathered early. It is a long time in
use. Ripe middle of August. (Al. Pom.)
Boston.
Raised by C. M. Hovey, Boston, Mass.
Tree vigorous, productive, young wood brownish-red. Fruit
below medium size, obovate, inclining to conic, remotely pyri-
form. Skin yellow, with numerous small green or grey dots
478 THE PEAR.
and a little russet about the stem, which is rather long and in-
serted in a depression. Calyx set in a broad shallow basin.
Flesh white, tolerably juicy, with a pleasant, sweet, somewhat
aromatic flavour. September.
Branpywine. Hort.
Found on the farm of Eli Harvey on the banks of the Bran-
dywine, Delaware Co., Pa. Tree vigorous, upright, uniformly
productive. Fruit above medium, varying in form, from oblate
depressed-pyriform, to elongated-pyriform. Skin dull yellowish-
green, considerably dotted and somewhat sprinkled with russet,
having a warm cheek on the side of the sun. Stalk is fleshy
at its junction with the fruit, and generally surrounded by folds
or rings. Calyx open, basin smooth and shallow. Flesh white,
juicy, melting, sugary and vinous, somewhat aromatic. Ripe
last of August and first of September.
Cazsor. Man.
Originated from the seed of the Brown Beurré, by J. 8.
Cabot, Esq., of Salem, Mass. It has a good deal of the flavour
of its parent, and is an agreeable, sub-acid fruit. The tree
grows upright and very strong, and produces amazing crops.
Fruit pretty large, roundish-turbinate, narrowing rather abruptly
to the stalk, which is bent obliquely, and inserted on one side
of a tapering summit. Skin roughish, bronze yellow, pretty
well covered with cinnamon russet. Calyx small, open, set in a
round, smooth basin. Flesh greenish-white, breaking, juicy,
with a rich, sub-acid flavour. Middle and last of September.
CAEN DE FRANCE.
Fruit large, pyriform. Skin thick, russety-yellow, thickly
covered with russety specks, and with some blotches of russet.
Calyx open. Flesh yellowish-white, half melting, juicy, sweet,
with a little astringency. Ripe December, January. (Hov.
Mag.)
CaLEBassE Detviene. Van Mons.
Tree vigorous and productive. Fruit medium or rather
large, pyriform, broad at calyx. Skin yellow, slightly russeted,
sometimes shaded on the sunny side. Stalk short, thick at its
junction with the fruit. Calyx open, segments stiff, in a very
shallow, uneven basin. Flesh white, coarse, buttery, juicy, melt-
ing, perfumed, slightly astringent, with a rich vinous flavour.
October.
CaLHoun.
Raised by the late Governor Edwards, New Haven, Conn.
THE PEAR. 479
Fruit medium, roundish, obliquely-oblate, angular. Skin
yellowish, shaded with dull crimson sprinkled with russet, and
thickly covered with russet dots. Stalk short, inserted in a
rather broad cavity. Calyx open, set in a narrow uneven basin.
Flesh white, coarse, granular, buttery, melting, abounding in
juice with a rich vinous flavour, pleasantly perfumed. Kipe
middle of October.
CALEBASsE D’firs. Esperen.
Raised from seed by Major Esperen, Tree moderately vigorous.
Fruit medium, elongated-pyriform, or gourd shaped... Colour
bright brown, grows yellow at maturity. Flesh white, very
fine, melting, abounding in sugary juice well perfumed. Ripe
beginning of September. (Al. Pom.)
CaMERLYN. Bivort.
A. Flemish pear, vigorous and productive.
Fruit medium, pyriform, Skin yellow, with numerous brown
dots and a slightly marbled cheek. Stalk long, slightly inclined
in a small cavity surrounded by russet. Calyx open, basin small
and shallow. Flesh juicy, melting, rich, sugary, with a very
peculiar aromatic flavour. September, October.
CANANDAIGUA.
Catherine.
Origin uncertain, supposed to have been brought from Con-
necticut to Canandaigua about the year 1806, vigorous and
productive.
Fruit rather large, irregular, obtuse-pyriform, surface uneven,
resembling Bartlett. Skin lemon-yellow. Stalk medium or
rather short, inclined. Calyx open, basin small. Flesh whitish,
not very fine, buttery, and melting, with a vinous somewhat
sugary flavour. September.
CassanTE DE Mars. Esperen.
Tree vigorous. Fruit which is borne in clusters resembles
Doyenne blanc. Skin smooth, bright green, becoming golden-
yellow at maturity, striped and shaded with fawn. Flesh when
in full perfection is half melting, juicy, sugary, vinous, and well
perfumed. Ripe December to April. (Al. Pom.)
CATHARINE GARDETTE.
Raised by Dr. W. D. Brinckle of Philadelphia. Foliage much
waved, young shoots short jointed, yellow-olive on the shaded
side, brownish-olive on the exposed side to the sun, with many
minute white dots. Buds pointed. Size above medium, round
480 THE PEAR.
ish-obovate. Skin fair, yellow, with numerous small carmine
dots.on the exposed side. Stalk one inch long, curved, inserted
by a fleshy termination into a slight depression. Calyx small,
set in a rather deep, regular basin. Flesh fine texture, buttery.
Flavour delicious, with a delicate aroma. Quality best, maturity
beginning of September. (Trans. A. P. 8.)
Catinka. Esperen.
Raised by Major Esperen. Tree of vigorous growth. Branches
rather slender, productive. Fruit small to medium, obovate,
pyriform. Stalk very long, inserted by a ring in an uneven
cavity. Calyx large and open, with segments persistent, basin
shallow, and uneven. Skin pale yellow, thickly sprinkled with
russet dots. Flesh coarse, granular, buttery, melting, juicy, with
a refreshing vinous flavour. October to December.
CapsHear. Man. Ken.
A native of Rhode Island. It is a very agreeable fruit.
Young shoots stout, upright, yellowish brown.
Fruit of medium size, roundish-obovate. Skin deep yellow,
nearly covered with cinnamon russet. Stalk an inch long, stout,
inserted in a shallow hollow. Calyx small, basin slightly sunk.
Flesh white, juicy, and melting, very sweet and pleasant, but
lacking a high flavour. October.
CHARLES Van Hooauren.
Fruit large, obovate, acute-pyriform. Stem rather stout, one
inch long, set without depression, frequently surrounded with a
fleshy protaberance at the junction. Calyx open, in a broad,
flat basin, frequently without segments. Skin dull pale yellow,
smooth and handsome, seldom with any russet or red, Flesh
yellowish-white, melting, buttery, juicy. Flavour sweetish,
with a little aroma. Quality medium. Ripe October Ist to
15th. Should be picked while hard. A regular, prolific
bearer, healthy tree. (Col. Wilder Ms.)
Cuarites Smet. Van Mons.
Fruit medium, pyriform, broad at the crown. Skin yellow-
ish, considerably russeted. Stalk long, curved, fleshy at its in-
sertion. Calyx open, small, basin narrow. Flesh juicy, sweet,
and highly perfumed. January, February.
CuARLES FREDERICK. Van Mons.
Skin smooth, bright green, becoming deep yellow at maturi-
ty, lightly coloured on the sunny side. Flesh white, fine, melt-
THE PEAR. 481
ing, abounding in juice, sweet, vinous, agreeably perfumed. An
excellent fruit, ripening the first of October. Tree vigorous and
productive, growing well as a pyramid or standard. (An. Pom.)
CHARLOTTE DE Brower. Esperen.
One of Esperen’s seedlings. Tree of moderate vigour, and of
great productiveness. Fruit medium or large, roundish-oval.
Skin golden-yellow at maturity. Flesh white, fine, melting,
juicy, sugary, vinous, perfumed. Ripens at the end of October.
m
(Al. Pom.)
Cuancettor. Brinckle in Hort.
Supposed to be a native of Germantown, Pennsylvania, on
the grounds of Mr. Chancellor.
Branches horizontal, not very vigorous, spreading.
Fruit rather large, obovate. Skin greenish yellow, rough,
somewhat inclining to russet, thickly covered with dots. Stem
medium, curved, rather stout, fleshy at its insertion by a lip,
inserted in a rather broad cavity. Calyx small, set in a mode-
rate basin. Flesh whitish, juicy, buttery, melting, sugary, rich,
perfumed, excellent. October, November.
Cirron.
A seedling of the late Governor Edwards, a vigorous, upright
grower, producing large crops, but inclined to rot at the core.
Fruit small, nearly globular, approaching turbinate. Stalk
short, rather stout, set in an abrupt, uneven cavity. Calyx clos-
ed, basin broad, shallow, irregular. Skin greenish, slightly
shaded with dull crimson. Flesh greenish, rather coarse, juicy,
melting, sugary, vinous, with a musky perfume. Ripe from
middle of August to middle of September.
Cuay.
Sponge.
Raised by the late Governor Edwards. Fruit medium, inclin-
ing to obovate, sometimes pyriform, angular. Skin waxen-yel-
low, sometimes shaded with crimson, and thickly sprinkled with
brown or crimson dots. Stalk medium, inserted sometimes by
a lip in a moderate cavity. Calyx closed in a broad, open, fur-
rowed basin. Flesh whitish, rather coarse, granular, juicy,
sugary, perfumed. October.
Corts Breurre. Elliott.
Fruit medium, obovate, or turbinate-pyriform. Stalk about
one inch long, curved, inserted at.an inclination in a very slight
depression. Calyx large, nearly closed, set in a broad uneven
21
482 THE PEAR.
basin. Skin yellow, inclining to russet, sometimes with a sunny
cheek, thickly covered with dots which become crimson on the
exposed side. Flesh rather coarse, slightly granular, buttery,
melting. Flavour rich, sugary, vinous. September.
CoLuMBIA.
Columbian Virgalieu. Columbia Virgalouse.
The original tree grows on the farm of Mr. Casser, in West-
chester Co., New York. The tree grows upright, with stout
brownish-yellow shoots. This fine pear was first brought imto
notice a few years since, by Bloodgood & Co., of Flushing.
Young wood stout, upright, yellowish-brown.
Fruit large, regularly formed, obovate, usually a little oblong,
and always broadest in the middle. Skin smooth and fair pale-
green in autumn, but when ripe, of a fine golden-yellow with
occasionally a soft orange tinge on its cheek, and dotted with
small grey dots. Stalk rather more than an inch long, slightly
curved, placed towards one side of a narrow depression. Calyx
of medium size, partially open, set in a very shallow basin.
Flesh white, not very fine grained, but melting, juicy, with a
sweet, aromatic flavour. November to January. Very apt to drop
from the tree previous to ripening.
Corus. Hov. Mag.
Watertown.
Raised by A. Collins of Watertown, Mass., and first exhibited
before the Massachusetts Horticultural Society in 1848. Tree
of moderate growth, with reddish shoots.
Fruit medium, regularly obovate, inclining to turbinate. Skin
greenish-yellow, with russet spots, and frequently a blush on the
sunny side. Stalk short, thick, inserted at an inclination with-
out cavity. Calyx small, and very little sunk. Flesh fine,
melting, juicy, with a brisk, sugary flavour, resembling white
Doyenne. Ripens first of October.
Cotmar v’Atost. Bel. Hort.
Comtesse d’ Alost. Duchesse d’ Alost.
Delies d’Alost.
A Belgian variety. Tree vigorous and productive.
Fruit large, elongated-pyriform, sometimes obovate. Skin
greenish-yellow, with a red cheek, sprinkled with many green
or brown dots, often much russeted. Stalk large, rather long
and curved, inserted in a slight depression. Calyx open, seg-
ments long, basin shallow and uneven. Flesh white, buttery,
melting, juicy, slightly astringent. October, November.
THE PEAR. 483
Comte Le.izevr.
Of Belgian origin, Tree vigorous, upright, moderately pro-
ductive. Fruit medium, turbinate. Skin yellowish-green, with
a brownish-red cheek, speckled with grey and patched with
russet. Flesh yellowish-white, fine grained, melting, juicy, sweet
and very high flavour. September. (Rob. Mannings’ Ms.)
ComrTE DE Paris. Bivort.
One of Van Mons’ seedlings. Tree pyramidal, very vigorous.
Fruit medium, regularly pyriform. Skin thick, somewhat rough,
bright green, becomes yellow at maturity. Flesh white, melt-
ing, buttery, juice very abundant, sugary, and agreeably per-
fumed. Ripe in October and continues in use a long time.
(Al. Pom.)
Compre pe Lamy. Thomp.
Beurré Curté. Marie Louise Nova. ac. to
Dingler. Marie Louise the Second. } Thomp.
Young shoots, pretty strong, upright, dark coloured.
Fruit of medium size, roundish-obovate. Skin yellow, with a
brownish-red cheek, and sprinkled with small russety dots.
Stalk an inch long, straight, obliquely inserted under a hip, or
planted in a slight cavity. Calyx small, set in a shallow,
smooth basin. Flesh white, fine grained, buttery, melting,
saccharine, and high flavoured. Last of September to middle
of October.
ComtTE DE FLanpre. Van Mons. An. Pom.
Tree vigorous, forming a pyramid, one of Van Mons’ seed-
lings. Fruit large, obliquely-pyriform. Skin yellowish, consider-
ably covered with russet. Stalk long, much inclined, and in-
serted by a lip, in a small cavity. Calyx open, set in an ex-
ceedingly shallow corrugated basin. Flesh very buttery, melt-
ing, juicy, granular, sweet and rich, highly perfumed, astringent
near the skin. November.
ConsEILLER DE LA Cour. Van Mons.
Marechal de la Cour.
One of Van Mons’ seedlings. Tree moderately vigorous, pro
ductive. Fruit large, obovate, inclining to pyriform, oblique.
Skin rough, greenish, slightly russeted, and covered with russet
dots. Stalk short, inserted by a lip at an inclination in a mo-
derate cavity, surrounded by russet. Calyx also surrounded by
russet, set in a narrow basin. Flesh white, buttery, juicy, melt
484 THE PEAR.
ing, slightly astringent, with an excellent rich vinous flavour,
resembling Gansel’s Bergamot. October.
ConsEItLER Rauwez. Wilder in Hort.
Tree vigorous, very productive. Fruit large, very irregularly
oblate, obscurely pyriform. Skin green, rough, with a few
patches of russet, and many brown dots. Stalk shortish, in-
serted in a broad cavity by a slight lip or fleshy ring. Calyx
open, stiff, set in a deep broad furrowed basin. Flesh coarse, a
little granular, juicy, melting, perfumed, sweet, vinous, slightly
astringent. October.
CooxkE.
Origin, King George County, Virginia. Tree a very strong,
vigorous grower, and productive. Introduced by H. R. Roby,
Fredericksburgh, Virginia. Fruit rather large, irregularly pyra-
midal. Colour pale-yellow. Flesh juicy, buttery, melting,
sweet, rich, and vinous. (Roby.)
Cotrer. Hov. Mag.
One of Van Mons’ seedlings, of moderate growth and produc-
tive.
Fruit rather large, irregular pyriform. Skin yellowish, with
numerous grey dots, some patches of russet, and russet around
the calyx and stem. Stalk long, slightly curved, and enlarged
at its insertion without cavity, and inclined. Calyx open, set in a
rather large, abrupt, not very deep basin. Flesh whitish, not
very fine, juicy, vinous, with a rich refreshing flavour. Decem-
ber.
Crassaye D’Hiver. (Bruneau.)
A medium size, high flavour, half melting pear. Ripening in
March. (Riv. Cat.)
Cross. Hovey’s Mag.
Originated on the premises of Mr. Cross, of Newburyport,
Mass. Branches rather slender, greyish-yellow, of slow growth.
Fruit of medium size, roundish. Skin smooth, at first pale,
but ripening to a deep yellow, with a red cheek, and marked
with numerous russet dots, and patches of russet around the eye.
Stalk three-fourths of an inch long, very thick, planted in a
slight depression. Calyx small, basin a good deal sunk. Flesh
white, melting, juicy, and sweet, with a rich and perfumed fla-
vour. In eating from the last of November to the middle of
January, but chiefly in December.
THE PEAR. 485
Cusuine. Man.
The Cushing is a native of Massachusetts, having originated
on the grounds of Colonel Washington Cushing, of Hingham,
Cushing.
about forty years ago. It is a very sprightly pear, and like
many of our native varieties, it produces most abundant crops.
Branches rather slender, diverging, greyish-brown.
Fruit medium size, often large, obovate, tapering rather ob-
liquely to the stem. Skin smooth, light greenish-yellow, sprin-
kled with small grey dots, and occasionally a dull red cheek.
Stalk an inch long, planted in an abrupt cavity. Calyx rather
small, set in a basin of moderate size. Flesh white, fine grained,
buttery, melting, and abounding in a sweet, sprightly, perfumed
juice of fine flavour. A hardy and capital variety for all soils.
Not high flavour. Middle of September.
Hanna or Hanners, quite distinct from the above: the young
wood of Cushing is greyish-brown, while the Hanners is green-
ish. Fruit similar to Cushing.
486 THE PEAR.
DaALuas.
Raised by Governor Edwards of New Haven, Conn. Tree up-
right, vigorous, young wood thorny, reddish-brown.
Fruit medium, oblate, obtuse-pyriform. Skin yellow, with a
sunny cheek, thickly sprinkled with crimson and russet dots.
Stalk large, long, inserted by a slight lip, in a very moderate
cavity. Calyx open, basin shallow, corrugated. Flesh buttery,
juicy, with a sweet, rich, pleasant flavour. Ripe October and
November.
Dana’s No. 19.
Raised by Francis Dana, of Roxbury, Mass. Fruit large,
obovate, swelling out at the base. Stalk of moderate length, in-
serted in a rather slight depression. Skin yellow and thick.
Flesh white, tender, juicy, half melting, with a pleasant perfum-
ed flavour. November. (Hov. in Mag.)
Dana’s No. 16.
Raised by Francis Dana, of Roxbury, Mass. Fruit under
medium, obovate. Skin yellow russet, with dark russet specks.
Stem in a very slight depression. Calyx open, in a deep cavity.
Flesh yellowish-white, juicy, tender, sweet, high flavoured.
November. (Hov. in Mag.)
De Bavay. Van Mons.
Poire de Bavay.
Tree very vigorous, and productive. Fruit pyriform, rather
large. Skin yellow, with numerous grey dots. Stalk large,
slender, curved, inserted in a cavity. Calyx rather large, open,
basin small. Flesh juicy, melting, with a brisk vinous flavour.
September, October.
Der Lovvary. Van Mons.
Poire de Louvain. Nots Lind. Bezy de Louvain.
Raised by Van Mons in 1827. Fruit of medium size, obovate,
inclining to pyriform, and tapering to the stalk. Skin rather
uneven, clear light yellow, a little marked with russet, and dot-
ted with brown points, which take a ruddy tinge next the sun.
Stalk about an inch long, stout, inserted obliquely without de-
pression, or by the side of a fleshy lip. Calyx placed in a very
narrow, shallow basin. Flesh white, buttery, and melting, with
a rich, perfumed, and delicious flavour. Ripens the last of Sep-
tember, and keeps till November.
THE PEAR. 487
s
De.uices DE Cuarues. Van Mons.
Fruit medium, pyramidal. Skin yellowish-green, with mar-
blings of russet, and russet dots. Stalk strong, curved, inserted
with scarcely any depression. Calyx small, open, basin broad.
Flesh white, juicy, melting, flavour rich and vineus, resembling
Brown Beurré. December.
Delices d’ Hardenpont of Belgium.
Detices p’Harpenpont or BExcivum,
Fondante Pariselle of some.
Tree moderately vigorous, upright, with long, slender shoots.
488 THE PEAR. se
Fruit medium, truncate conic, or pyramidal, angular. Skin
rough, greenish, covered with small brown dots, becoming yel-
lowish at maturity, Stalk short and thick, inserted in a small
uneven cavity at an inclination. Calyx large, set in a shallow,
furrowed basin. Flesh white, buttery, juicy, melting, sweet, and
rich, with a fine aromatic perfume. November, December.
Deices p’HARDENPONT OF ANGERS.
Tree of moderate growth, productive.
Fruit medium, roundish, remotely pyriform, sometimes conic.
Skin greenish, becoming yellowish at maturity, with a warm
cheek, sprinkled and patched with russet. Stalk short and
thick, inserted by a ring or lip at an inclination, in a small
cavity. Calyx small, segments caducous, in a small, uneven
basin. Flesh whitish, not very fine, nearly melting, juicy,
sugary, with a pleasant perfume. October, November.
Des Sortus. Van Mons,
Bergamotte de Solers.
Tree of fine pyramidal habit.
Fruit obtuse-pyriform. Stem about an inch in length, rather
stout, planted in a slight depression. Colour light dull green,
becoming yellow at maturity, with some russet around stem and
calyx. Flesh. white, half melting, middling juicy, flavour pleas-
ant, but lacks character. November, December. (Wilder’s
Rep.)
Destrtz Corneis. Bivort.
Cornelis.
Tree very vigorous and fertile. Fruit large, pyriform, swelled
at its centre. Skin bright green, becoming somewhat yellow
at maturity, spotted and striped with brown, and slightly coloured
on the sunny side. Flesh white, very fine, melting, and but-
tery, juicy, sweet, with an agreeable perfume, but not a musk,
One of the best fruits of its season. August and September.
(An. Pom.)
Ds Toneres. Durandeau.
.
Tree very productive, of moderate vigour. Fruit very large,
conic, pyramidal, strongly bossed on its whole surface. Skin
green, bronzed, becoming deep yellow at maturity, and is
entirely shaded with brown russet, and striped with red on
the sunny side, Flesh white, fine, melting, very juicy, sugary,
vinous, and pleasantly perfumed. It is beautiful and excellent,
and ripens the middle of October, and keeps till the middle of
November. (An. Pom.)
THE PEAR. 489
Deux Seurs. Esperen.
A fine tree, very productive. Fruit large, elongated, pyri-
form. Skin green, spotted with dark brown. Flesh fine yel-
lowish green, buttery, juicy, very sugary, with a decided flavour
of almonds. November. (Al. Pom.)
Dunpas. Van Mons. Man. in Hov. Mag.
Elliott Dundas. Bonvier.
Rousselet Jamin. Bonvier.
A Belgian vari-
ety, sent to this
country by Van
Mons, in 1834.
Fruit medium size,
obovate, inclining
to turbinate. Skin
clear yellow, sprin-
kled with green-
ish black dots, and
heightened by a
very brilliant red
cheek. Stalk dark
brown, an inch long,
stout, inserted with-
out depression. Ca-
lyx small, placed at
the bottom of a
deep round basin.
Flesh —_ yellowish-
white, half buttery,
melting, with a
rich perfumed juice.
First of October,
and keeps some
time.
Dundas.
DixEeMAN.
Pardee’s No. 2.
Raised by 8. D. Pardee, New Haven, Conn., from whom we
received specimens. Tree vigorous and productive, young wood
maroon.
Fruit medium, roundish, oblate. Skin yellowish, thickly
covered with minute dots. Stalk curved, fleshy at its insertion,
in amoderate cavity. Calyx nearly closed, segments persistent,
21*
490 THE PEAR,
basin broad and uneven. Flesh whitish, buttery, juicy, melting,
with a rich, vinous flavour, perfumed. Ripe from the middle
of September to the middle of October.
DILLER.
Tree of slow growth, young wood yellow, sometimes can-
kers.
Fruit below medium, nearly globular. Skin yellowish,
sprinkled with russet. Stalk long, inserted in a very slight
cavity, by a fleshy ring. Calyx closed, set in a rather broad,
shallow basin. Flesh whitish, coarse, and granular, juicy, but-
tery, melting, with a very sweet, perfumed flavour. Ripe last
of August and first of September.
Dow.
Raised by Dr. Eli Ives, New Haven, Conn. Tree upright,
vigorous, productive.
Fruit rather above medium, obovate, acutely pyriform, some-
times turbinate. Skin rough, yellowish green, sprinkled with
russet dots, and a few small patches of russet. Stalk long,
inserted at an inclination in a very slight cavity. Calyx large,
open, set in a very small basin. Flesh white, buttery, juicy,
melting, with a good vinous flavour, sometimes slightly astrin-
gent. September, October.
Doyvenne Rostn of Langelier.
Beurre Robin.
Tree vigorous, yellowish-brown shoots. Fruit medium, round-
ish, very much depressed at top and bottom; angular and
irregular. Skin greenish yellow, thickly sprinkled with russet
and grey dots. Stalk, long, stout, inserted in a broad deep
cavity. Calyx closed, set in a wide, open, irregular basin.
Flesh whitish, rather coarse, juicy, melting, somewhat granular,
with a rather rich vinous perfumed flavour. September.
Doyen Diutten. Van Mons.
Deacon Dillen.
Tree vigorous and productive. Fruit rather large, oblong,
pyriform, or oblongated conic. Skin fine yellow, inclining to
russet, thickly sprinkled with russet specks. Stalk short, thick,
and fleshy, strongly fixed without any depression. Calyx small,
rarely open, basin of moderate depth. Flesh juicy, buttery,
sweet and rich. October, November.
THE PEAR. 491
Doyen Dillen.
Corrin’s VERGELIEU.
Winter Vergelieu.
Fruit large, fair and productive, sweet and juicy, but not high
flavoured. Ripe early in winter. (Man. in Hort.)
Doyenne GovuBAULT.
Of slow growth, and rather slender branches, Fruit medium,
occasionally large, obovate, acute-pyriform. Stalk short, and
thick. Calyx small, deeply sunk. Colour, dull pale yellow,
with a few traces of russet, particularly around stem, and calyx.
Flesh melting, and juicy.. Flavour rich, sweet, aromatic. Ripe
December to February. (Wilder in Hort.)
492 THE PEAR,
Doyenne Defais.
Doyennt Derais.
Tree moderately vigorous, productive. Fruit medium, trun
cate, conic, or very obtuse-pyriform. Skin waxen yellow, with
a bright crimson cheek. Stalk rather long, curved, inserted in
a deep, abrupt, uneven cavity. Calyx open, segments persistent,
basin large and open. Flesh white, juicy, buttery, melting.
Flavour sweet, rich, and delightfully perfumed. October, No-
vember.
Doyrenne Downine. Leroy
Raised by André Leroy, and dedicated to the late A. J.
Downing.
Fruit medium size, roundish, irregular. Skin yellowish green,
sprinkled with russet dots. Stem short, obliquely inserted.
Flesh white, crisp, juicy, sugary, and vinous, September.
(Leroy’s Cat.)
THE PEAR. 493
Doctreur Lentizr. Gregoire.
Tree vigorous and productive. Fruit medium, pyriform.
Skin bright green, becoming slightly yellow at maturity. Flesh
fine, melting, buttery, juice abundant, sugary, and deliciously
perfumed. Mature at the end of October and November.
(An. Pom.)
Docrrevr Bouvier. Van Mons.
A vigorous tree, covered with long sharp spines, forming a
beautiful pyramid, very productive.
Fruit large, elongated-pyriform. Skin light green, taking a
slight tint of yellow at maturity, and mottled with russet.
Flesh white, fine, half buttery, half melting, sufficiently juicy,
vinous, and of a perfume most agreeable. February, March.
(Al. Pom.)
Docteur Capron. Bivort.
A new pear of good promise, it has a thick skin of greenish
yellow colour, covered with blotches of russet red in the sun, and
russet specks. Calyx closed. Flesh yellowish white, melting,
of a pleasant, rather spirited flavour. October, November.
(Hov. Mag.)
Dr. Trovussravu. Bivort.
A seedling of Alex. Bivort. Fruit large, pyriform. Skin
green, spotted with red, and sprinkled with grey dots. Stalk
strong and woody. Flesh firm, white, melting, buttery, with an
abundance of perfumed sugary juice. Ripe, November, Decem-
ber. (An, Pom.)
Ducuzsse pv’OrtEANS. Thomp. Ken.
Beurré St. Nicholas. St. Nicholas.
Fruit rather above medium, obovate, including to pyriform,
largest near the centre. Skin yellowish-green, sometimes a
sunny cheek, with brown dots. Stalk long, pretty large, curved,
inserted by a fleshy protuberance. Calyx nearly closed, set in
a shallow uneven basin. Flesh juicy, melting, slightly aromatic,
with a very good flavour. September.
Ducusssse pE Berry p’sTE.
Fruit small, oblate, obscurely pyriform. Skin yellow, shaded
with light red. Stalk short, inserted in a small cavity. Calyx
494 THE PRAR,
partially open, set in a broad shallow basin. Flesh juicy, melt-
Ing, with a good vinous flavour. Ripens last of August.
~
Ducuesse pE Brapant. Durieux.
Tree very vigorous. Fruit of good size, turbinate, pyriform,
sometimes elongated. Skin rough, bright green, becoming mo-
derately yellow at ripening, much shaded with bright russet.
Flesh whitish yellow, fine, melting, juice abundant, sugary, vi-
nous, finely perfumed. Fruit of the first quality, ripening at the
end of October. (An. Pom.)
DucuessE p’AnGouLEME. Lind. Thomp.
A magnificent large dessert pear, sometimes weighing a
pound and a quarter, named in honour of the Duchess of An-
gouléme, and said to be a natural seedling, found in a forest —
hedge, near Angers. When in perfection, it is a most delicious
fruit of the highest quality. We are compelled to add, however,
that the quality of the fruit is a little uncertain on young stand-
ard trees. On the quince, to which this sort seems well adapt-
ed, it is always fine. The tree is a strong grower, the shoots
upright, light yellowish-brown, and it is deserving trial in all
warm dry soils.
Fruit very large, oblong-obovate, with an uneven, somewhat
knobby surface. Skin dull greenish-yellow, a good deal streak-
ed and spotted with russet. Stalk one to two inches long, very
stout, bent, deeply planted in an irregular cavity. Calyx set in
a somewhat knobby basin. Flesh white, buttery, and very jui-
cy, with a wich and very excellent flavour. October.
Duc pe BrasBant.
Desirée Van Mons. Beurre Charneuse
Fondante des Charneuse. Waterloo.
Miel d’Waterloo. Belle Excellente,
Jamin.
Tree hardy, vigorous, productive, and equally suited with
light or tenacious soil.
Fruit large, oval, pyriform, tapering from centre to base and
apex, angular. Skin greenish, shaded with crimson on the sun-
ny side, and thickly sprinkled with greenish dots. Stalk long,
curved, and twisted, somewhat fleshy at its insertion, in a very
small cavity. -Calyx large and open, segments persistent, in an
irregular ribbed basin. Flesh whitish green, very juicy, buttery,
melting, with a refreshing vinous flavour. October, Novem-
ber.
THE PEAR, 495
Duc de Brabant.
Dumortizr. Thomp. Nois.
A very excellent little Belgian pear, often remarkably high
flavoured. Fruit nearly of medium size, obovate. Skin dull
yellow marked with russet patches and dots. Stalk nearly two
inches long, slender, planted without depression. Calyx small,
open, set in a slight basin. Flesh greenish-white, juicy, melting,
exceedingly sugary and rich, with a highly perfumed aromatic
flavour. It keeps but a short time. September.
Dupuy Cuarzes. Berkmans.
Tree vigorous and fertile, forms a pyramid.
496 THE PEAR.
Fruit medium, pyriform. Skin rough, becomes yellow at
maturity, and chiefly covered with fawn russet. Flesh whitish-
green, melting, juicy, very sugary. An excellent fruit ripening
the end of November. (Al. Pom.)
ExizapetH, Mannine’s. Man. in H. M.
Van Mons. No. 154.
Manning’s Elizabeth, a seedling of Dr. Van Mons’, named by
Mr. Manning, is a very sweet and sprightly pear, with a peculiar
flavour.
A beautiful dessert fruit, productive, growth moderate, shoots
reddish, and sprinkled with red and brown dots. Fruit below
medium size, obovate, shaped like the Julienne, or a small White
Doyenné. Skin smooth, bright yellow, with a lively red cheek.
Stalk one inch long, set in a shallow, round cavity. Calyx open,
set in a broad shallow basin. Flesh white, juicy, and very
melting, with a saccharine, but very sprightly, perfumed flavour.
Last of August.
ExizasetH, Epwarps’.. Wilder. Mss.
Edwards’ Elizabeth is a seedling, raised by Ex-Governor Ed-
wards, of New Haven, Conn,
Fruit of medium size, often large, obtuse-pyriform, angular,
and oblique at the base, the stalk frequently planted in a fleshy
protuberance, like a fold. Skin smooth, yellowish-green, very
fine, and of a peculiar waxen appearance. Flesh, white, buttery
slightly sub-acid and good. October.
Emitz v’Heysr. Esperen.
This fruit was dedicated by Major Esperen to the son of his
friend L. E. Berckmans of New Jersey.
A Belgian fruit. Tree of moderate vigour. A healthy and
good grower, but straggling and not easily brought to a pyra-
midal form. It seems well suited to this climate and grows well
on quince. Young wood fawn or light-brown, rather slender.
Fruit large or above medium size, long calebasse form. Colour
light-green, washed and waved with fawn and russet, becomes
bright yellow at the time of maturity. Stem variable but rather
long, sometimes fleshy, inserted in an uneven cavity. Calyx
small, set in a deep narrow basin, surrounded by uneven pro-
tuberances. Flesh buttery, melting, very juicy, exceedingly fine,
sugary and well perfumed. Ripening well through November.
(L. E. Berckmans, Ms.)
THE PEAR. 497
Emilie @ Heyst.
' Emre Brvort.
Dedicated by Bonvier to the daughter of the distinguished
Belgian Pomologist A. Bivort.
Tree of slow growth, but very hardy, with reddish or light
brown, upright, stout, short shoots.
Fruit medium, oblate, inclining to conic, very much depressed.
Skin deep orange-yellow, much covered with russet. Stalk
short and fleshy, inserted in a rather deep cavity, surrounded by
protuberances. Calyx small, set in a deep well formed basin.
Flesh yellowish, buttery, melting, abounding in rich sugary
vinous juice, with a peculiar flavour, somewhat resembling
498 THE PEAR.
quince. Ripens October, November, and keeps well. (L. E.
Berckmans, Ms.)
Emilie Bivort.
EsrPERInE. Van Mons.
Beurre sprin.
Tree upright, vigorous, very productive.
Fruit medium, obovate, inclining to pyriform. Skin yellow
with numerous brown dots and sometimes patches of russet.
Stalk long, inclined, inserted by a lip in a slight depression.
Calyx open, in a rather small shallow basin. Flesh white,
juicy, melting, with a pleasant perfumed flavour. Core small.
September and October.
Fievr pE Napies. Thomp.
Comtesse de Frénol. Beurré Bronzée.
De Vigne Pelone. Fig Pear of Naples. Man.
A very good, late autumn pear, but inferior to several others.
It grows vigorously and bears well. A cooking fruit.
Fruit of rather large size, oblong-obovate. Skin nearly
covered with brown, and tinged with red next the sun. Flesh
buttery, melting, and agreeable. November.
Fiave v’ALencon. Thomp.
Verte longue de la Mayenne. Figue d’Hiver.
This corresponds with Verte longue of Angers and probably
may prove synonymous with it,
THE PEAR. 499
Fonpante DE Matrnges. Esperen.
Tree vigorous, but of moderate productiveness.
Fruit medium, roundish, turbinate, inclining to pyriform.
Stalk stout, long, and curved, inserted in a small uneven depres-
sion, surrounded by russet. Calyx small, closed, set in a mo-
derate uneven basin. Skin greenish, netted with russet, with a
sunny cheek, becoming golden-yellow at maturity. Flesh fine,
melting, juicy, sweet, slightly perfumed. October, November.
Fonpante DE Norr. Esperen. Al. Pom.
Belle de Noel. Belle apres Noel.
Tree vigorous and a good bearer, young wood fawn colonr.
Fruit medium, turbinate, or depressed pyriform. Skin yellow,
often with a warm cheek, sprinkled with russet. Stalk long,
stout, and curved, inserted by a fleshy ring or lip at a great
inclination. Calyx firmly closed, set in a broad shallow irre-
gular basin, Flesh juicy, with a sweet perfumed flavour. De-
cember, January.
Fonpante Van Mons. Thomp.
An excellent melting pear, raised by Dr. Van Mons, and first
introduced by Mr. Manning. It bears abundantly.
Fruit nearly of medium size, roundish, a little depressed.
Skin pale yellow. Stalk stout, an inch and a half long, planted
in a rather deep cavity. Calyx set in a pretty deep basin.
Flesh white, juicy, melting, sweet, and of very agreeable flavour.
First of November.
FonpAantE AGREEABLE,
Fruit medium, roundish, obovate. Colour dull yellowish-
green, slightly russeted. Stalk planted at an inclination, and
fleshy at its junction with the fruit. Flesh juicy and melting.
Flavour very pleasant and refreshing, with a delicate aroma.
Ripe last of August. (Wilder in Hort.)
FonpantE pu Comics, of Angers. Thomp. Comice, H. A.
Fruit large, pyramidal, truncate-pyriform. Skin yellow, with
a warm cheek, inclining to russet, with russet dots. Stalk long
and curved, inserted in a depression. Calyx small, closed, set in
a rather deep, open basin. Flesh juicy, buttery, with a rich,
sugary, vinous flavour. October, November.
500 THE PEAR.
FonpDANTE DES Pres. Van Mons.
A seedling of Van Mons’. Fruit medium, turbinate, inclining
to pyriform. Stem of middling length, inserted in a corrugated
cavity. Skin lemon yellow at maturity, with a few traces of
russet, and a little red next the sun. Flesh white, melting,
juicy. Flavour sweet and agreeable, with considerable aroma.
October. (Wilder’s Rept.)
Forette. Thomp. P. Mag. Lind.
Forellen-birne. Poire Truite. Trout Pear.
Corail. Petit Corail.
This exquisitely: beautiful German pear—called in that lan-
guage Forellen-birne, 7. e., trowt pear, from its finely speckled
appearance, is one of the most attractive dessert fruits. It
requires a warm soil and exposure, and well deserves to be
trained as an espalier. Young shoots long, with few and dark
coloured branches.
Fruit oblong-ovate, inclining to pyriform. Skin smooth, at
first green, but when fully ripe, lemon yellow, washed with rich
deep red on the sunny side, where it is marked with large,
margined, crimson specks. Stalk about an inch long, rather
slender, slightly curved, rather obliquely planted, in a shallow,
uneven cavity. Calyx rather small, basin abruptly sunk. Flesh
white, fine grained, buttery, melting, with rich, slightly vinous
juice. Beginning of November, and may be kept, with care, till
Christmas.
Fieur DE Neicr. Van Mons.
Snow Flower.
Fruit medium or above, tapering by a mamelon protuberance
to its junction with the stem which meets it by a fleshy enlarge-
ment. Calyx small, partially closed, in a small, shallow basin.
Surface very uneven. Colour yellowish green, mottled with
thin russet. Flesh somewhat granular and coarse, but sweet and
high flavoured. Ripens middle of October.
Fiorimont Parent. Bivort.
_ One of Van Mons’ seedlings. Tree of moderate vigour and
fertility.
Fruit very large, pyramidal, swelled towards its centre. Skin
green, pointed and striped with brown russet; becomes deep
yellow at maturity. Flesh coarse, melting, juicy, sugary, and
agreeably perfumed. Ripe at the end of September.” (Al. Pom.)
THE PEAR. 501
Futon. Man. Ken.
This American
pear is a native of
Maine, and is a
seedling from the
farm of Mrs. Ful-
ton, of Topsham,
in that state. It
is very hardy, and
bears everyyear ab-
undantly. Young
shoots rather slen-
der, and reddish-
brown.
Fruit below medi-
um size, roundish,
flattened. Skin, at
first, entirely gray-
russet in colour, but
at maturity of a
dark cinnamon rus-
set. Stalk one to
two inches long,
slender, planted in
a narrow cavity.
Calyx with long Fulton.
segments sunk in
an uneven hollow. Flesh half buttery, moderately juicy, with a
sprightly, agreeable flavour. Seeds compressed. October and
November.
FRANKFORD.
Origin on the premises of Eli Merkins, near Frankford, Phila-
delphia. A new fruit, and said to be an acquisition. Size
medium, roundish, sometimes inclining to pyriform, not unfre-
quently obovate. Skin yellow, containing many russet dots,
especially towards the crown, and haying occasionally a faint
blush on the part exposed to the sun, Stalk rather short, thick,
and fleshy at its termination, inserted in a small cavity. Calyx
medium, open, set in a shallow, moderately wide basin. Flesh
fine texture and buttery. Flavour exceedingly rich, with a
delicious aroma. Quality, “best.” November. (Int. Rept.)
FREDERIKA Bremer. Hort.
Introduced by J. C. Hastings of Clinton, Oncida Co., N. Y.
Tree vigorous, young wood green,
Fruit above medium, irregularly obtuse, pyriform, sometimes
502 THE PEAR.
Bergamotte shaped. Skin greenish yellow. Stalk rather long
and stout, inserted in a moderate cavity at an inclination by a
lip or ring. Calyx small and closed, set in an abrupt basin.
Flesh whitish, melting, buttery, sweet and vinous, slightly per-
fumed. October.
GaANSsEL’s SECKEL.
Raised by Mr. Gansel of Pitmaston, England. Growth much
like Seckel; productive.
Fruit medium or small, oblate, much depressed. Skin yellow,
rough, and uneven, mostly covered with thin russet. Stalk
short and stout, inserted in a broad, shallow cavity. Calyx
closed, set in a broad, deep basin. Flesh coarse, buttery, juicy,
melting, with a rich aromatic perfumed flavour. November.
GANSEL’s Late BERGAMOTTE.
Raised by Mr. Gansel, of Pitmaston, England. Of vigorous
growth, and a promising late fruit.
Fruit roundish, oblate. Skin greenish, rough, sprinkled with
russet. Stalk much enlarged at its insertion in a pretty deep
cavity. Calyx large, open, basin broad and shallow. Flesh
juicy, granular, melting, sugary, and rich, highly perfumed with
musk. December, January.
GENERAL BosqvueEt.
Fruit large, pyriform. Skin smooth, green, russet, spotted.
Flesh tender, melting, first rate. Ripening in September,
(Leroy’s Cat.)
GENERAL CANROBERT.
Fruit medium size, resembling St. Germain. Skin yellow,
dotted, and spotted with russet. Flesh delicate, melting, ripen-
ing in January and February. (Leroy’s Cat.)
GENERAL Lamoriciere. Hoy. Mag.
Tree moderately vigorous, very productive.
Fruit medium, oval, inclining to ovate, remotely pyriform,
tapering from centre towards base and crown. Skin russet, on
greenish-yellow ground. Stalk long, curved, fleshy at its inser-
tion in an inclined depression. Calyx open, its segments pro-
jecting, basin very small. Flesh fine, juicy, melting, with a very
rich, brisk, sugary flavour and peculiar perfume. Imperfect speci-
mens, astringent. October.
THE PEAR. 503.
GENERAL TAYLOR.
Fruit below medium, turbinate, obscurely-pyriform, broad at
the crown. Skin cinnamon russet, becoming fawn on the
exposed side. Stalk rather short, cavity very small. Calyx
partially closed, basin furrowed and not very deep. Flesh yel-
lowish-white, granular, becoming buttery and melting. Flavour
as high as the Seckel; aroma delicious. Maturity November.
(Ad. Int. Rep.)
GENERAL DE LouRMEL.
Fruit medium size, resembling Doyenne. Skin greenish,
irregularly spotted and dotted with russet. Flesh delicate, juicy,
melting, sugary. Ripening in November (Leroy’s Cat.)
GERARDIN.
Fruit medium, roundish, somewhat irregular. Skin yellow,
with many spots and patches of rough russet, and a reddish tint
towards the sun. Flesh coarse, buttery, astringent, granular,
tolerably good. September.
Gepron Paripant. Van Mons.
Fruit medium, obtuse, pyriform. Skin greenish-yellow, with
a brownish cheek. Stalk rather long, inserted in a small cavity.
Calyx open, persistent. Flesh white, juicy, melting, sweet,
brisk, and excellent. Ripe last of September.
Giovu-morcEAv. Thomp. Lind.
Gloux Morceaux, Goulu Morceau,
Beurré d’Hardenpont, Rol de Wurtemberg, a
Hardenpont d’Hiver, of the Kronprinz Ferdinand, 8
Colmar d’Hiver, French. - von Oestreich, s
Linden d@’ Automne, Beurre d’Cambron, &
Beurré d’Aremberg (wrongly) Got Lue de Cambron,
The Glou-morceau is universally admitted to be one of the
best of the Flemish winter pears; and as it is perfectly suited
to our climate, bearing excellent crops, it should have a place
in every good garden. It has been confounded with’ the Beurré
d’Aremberg, as has already been explained, but is readily dis-
tinguished from that pear, by its sweeter, more sugary flavour,
more oval figure, and more slender stalk. The growth of the
tree is also distinct, having dark olive shoots, spreading and
declining in habit, with wavy leaves, and makes one of the finest
pyramids, and succeeds well on the quince.
Much confusion has existed in reference to this pear; but
it is now so well known by the above name, that we retain
504 THE PEAR.
it, although Beurré Hardenpont is the true name. It has lo
been and is still known in France as Beurré d’Aremberg, an
in England as Beurré Kent.
Glou-morceau.
Fruit rather large, varying in form, but usually obtuse-oval.
Skin smooth, thin, pale greenish yellow, marked with small
green dots, and sometimes with thin patches of greenish-brown.
Stalk rather slender and straight, an inch or more long, planted
in a small, regular cavity. Calyx usually with open divisions,
set in a moderately deep basin. Flesh white, fine grained, and
smooth in texture, buttery, very melting, with a rich, sugary
flavour, with no admixture of acid. Sometimes astringent in
heavy soils. December.
THE PEAR. 505
Granp Soret. Esperen.
Tree vigorous. Fruit variable in its form, generally turbinate-
pytiform, of moderate size. Skin golden-yellow at maturity, and
covered with russet fawn. Flesh half fine, half melting, juicy,
sugary, vinous, perfectly perfumed. Ripe November, Decem-
ber.
Grasiin. Thomp.
Tree vigorous, young wood greenish olive, very- productive.
Fruit large, oval, obtuse, pyriform, its greatest diameter near
the centre, from which it tapers to calyx and stem. Skin thick,
green, and slightly sprinkled with russet. Stalk long, thick at
its juncture with the fruit, inserted in a slight depression.
Calyx open, segments stiff, basin abrupt and furrowed. Flesh
whitish, coarse, a little granular, buttery, juicy, melting, with a
fine rich vinous flavour. October, November.
Groom’s Princess Royat. Thomp.
A new English fruit, raised by Mr. Groom, the famous tulip
grower.
Fruit of medium size, roundish. Skin greenish-brown, with
a tinge of brownish red, and some russet tracings. Stalk short
and thick, set in a very trifling depression. Calyx small, open,
set in a shallow basin. Flesh buttery, melting, a little gritty
near the core, but sweet and high flavoured. January and
February.
Grosse Marie. Van Mons.
Fruit medium, oblate-pyriform. Skin yellow, covered with
cinnamon russet. Stalk inserted without depression. Calyx
partially closed. Flesh juicy, tender, with a rich, perfumed
flavour resembling Brown Beurré. October.
Gros Rovssetet p’Aour. Van Mons.
Tree vigorous, of pyramidal form, very productive.
Fruit medium, pyriform. Skin green, becoming golden-yel-
low at maturity, shaded with russet and spotted with fawn.
Flesh whitish, fine, melting, very juicy, sugary, vinous, deli-
ciously perfumed. Ripens in August. (AJ. Pom.)
Hacon’s IncomparaBiz. Lind. Thomp.
Downham Seedling.
An English fruit, raised by Mr. Hacon, of Downham Market,
Norfolk. It is a hardy, productive tree, with rather depending
22
506 THE PEAR.
branches. Young shoots rather slender, diverging, olive-
coloured.
Fruit rather large, roundish, inclining to turbinate. Skin
slightly rough, pale, and dull yellowish-green, mixed with pale
brown, sprinkled with numerous greenish-russet dots, and russet
streaks. Flesh white, buttery, melting, with a rich vinous
flavour. October and November.
HappINGTON.
Raised by J. B. Smith, Philadelphia.
Fruit above medium, obovate, or pyriform. Colour greenish-
yellow, with a brownish cheek. Stalk slender, inserted in a
small cavity. Calyx small, in a round, shallow basin. Flesh
yellow, crisp, juicy, with an aromatic flavour. January till
April. (Brinckle in Hort.)
HEGGEerMAN.
Originated at North Hempstead, Long Island. Tree of
vigorous growth, an early bearer. Fruit of medium size, or
below ; much resembles in form and colour the Buffum. Flavour
intermediate between the Seckel and white Doyenne, melting
and delicious; must be eaten at precise periods of maturity.
Ripens about the middle of September. (Wm. R. Prince.)
HANOVER.
From Hanover Furnace, New Jersey.
Fruit below medium, roundish-obovate. Skin green, with
dull green russet markings, and a brown cheek. Stalk medium,
cavity shallow and angular. Calyx open, in an irregular basin.
Flesh greenish-yellow, exceedingly melting and juicy. Flavour
pleasant. Quality “good.” Ripe October. (Ad. Int. Rep.)
Harvarp. Man. Ken.
Boston Eparne. Cambridge Sugar Pear.
The Harvard produces enormous crops, which is of fair qua-
lity. The tree is remarkably hardy and vigorous, with upright
shoots forming a fine head. It originated at Cambridge, Mass.
Fruit rather large, oblong-pyriform. Skin russety olive-yel-
low, with a brownish-red cheek. Stalk rather stout, inserted
rather obliquely on the narrow summit or on a small cavity.
Calyx set in a narrow basin. Flesh white, tender, juicy, and
melting, of excellent flavour, but liable, if not picked early, to
rot at the core. Beginning of September.
Hawe’s Winter.
¥
Origin, King and Queen Counties, Va. on the farm of the
THE PEAR. 507
Hawe’s family. Tree vigorous and productive. Fruit large,
roundish, slightly flattened. Colour at maturity dull yellow,
with russet spots. Flesh a little coarse, very juicy, rich, sweet,
vinous. November to January. (H.R. Roby, Ms.)
Heatucot. Man.
Gore’s Heatheot. Ken.
The Heathcot originated on the farm of Governor Gore, in
Waltham, Mass., by Mr. Heathcot, then a tenant; the original
tree came into bearing in 1824, Young shoots upright, reddish-
brown.
Fruit of medium size, regularly obovate. Skin pale greenish-
yellow, with a very few dots, and a few russet streaks. Stalk
an inch long, planted in a very small cavity. Calyx closed, and
set in a rather narrow and shallow basin. Flesh white, buttery,
and melting, moderately juicy, with an agreeable, vinous flavour.
Middle and last of September.
HENKEL.
One of Van Mons’ seedlings, growth vigorous, upright, young.
Wood, dull brown.
Fruit medium, obovate, uneven. Skin lemon-yellow, some-
what patched with cinnamon russet, specked with dull green.
Stalk long, inserted in a small cavity, Calyx open, in a shallow
uneven basin. Flesh yellowish, rather coarse, melting, and
juicy. Flavour sprightly vinous, perfumed, and excellent. Octo-
ber. (Hov. Mag.)
Henry tHe Fourrns. Lind.
Henri Quatre. Thomp. Jaquin,
Favori Musque du Conseiller. Van Mons. Beurré Ananas.
Poire Ananas.
This little pear, perhaps not very attractive in appearance,
being small, and of a dull colour, is one of our greatest favour-
ites as a desert fruit. It always bears well—often too abun-
dantly. Young shoots diverging, yellowish-brown.
Fruit below medium size, roundish-pyriform. Skin pale
greenish-yellow, dotted with small grey specks. Stalk rather
more than an inch long, slender, bent, and obliquely planted on
a slightly flattened prominence, or under a swollen lip. Calyx
small, placed in a shallow abrupt basin. Flesh whitish, not very
fine grained, but unusually juicy and melting, with a rich, deli-
cately perfumed flavour. It should always be ripened in the
house. Early in September.
508 THE PEAR.
Henry the Fourth.
Hewrietra. Bouvier.
A beautiful tree of Belgian origin. Fruit small or medium,
turbinate. Skin rough, almost entirely covered with russet
Flesh white, half fine, melting, abounding in juice, sugary,
agreeably perfumed. A very good fruit, ripening in Novem-
ber. (Al. Pom.)
Henri Brvorr. Bivort.
Tree pyramidal, Fruit large, form of Doyenné. Skin smooth,
green, strongly shaded with brown, becomes somewhat yellow
at maturity. Flesh whitish yellow, very melting, half buttery,
juicy, sweet, and deliciously perfumed. Ripe middle of Sep-
tember. Very good in Belgium, not proved here. (Al. Pom.)
HosENSHENCK.
Shenk’s. Smokehouse.
Watermelon. Butter Pear.
Origin, farm of John Shenck, Weaver Township, Pa. Tree
vigorous and productive. Fruit variable, subject to be knotty,
and imperfect unless well grown.
Fruit of medium size, roundish-oblate. Skin light yellowish-
THE PEAR. 509
green, rarely with a blush. Stalk about an inch long, rather
stout, inserted without much depression, sometimes by a lip.
Calyx large, basin deep. Flesh rather coarse, tender, juicy,
melting, with a pleasant flavour. Ripens the last of August.
H&nrietra.
Raised by Gov. Edward, of New Haven, Conn. ‘Tree a free
grower, of upright form, a good bearer, young wood reddish-
brown.
Fruit medium, obovate, inclining to pyriform. Skin yellow,
with a dull crimson cheek covered with minute grey dots.
Stalk rather long, curved, cavity small and abrupt. Calyx
closed, segments long, basin shallow and corrugated. Flesh
whitish, juicy, melting, sugary, vinous, and rich; slightly aro-
matic. Ripe middle of September; does not keep long after it
is ripe.
Hericart. Van Mons.
A second-rate Belgian pear, with a pleasant, perfumed juice,
ripening early in Autumn.
Fruit of medium size, obovate, often rather oblong and irregu-
lar. Skin yellow and russety. Stalk an inch or more long,
rather slender, sct in a small cavity. Calyx set in a shallow
basin. Flesh white, fine grained, buttery, not rich, but with a
delicate, peculiar aroma, gritty and slightly astringent. The
fruit ripens the last of September.
Hericart pE Tuury. Van Mons.
Raised by Van Mons. A good grower, of peculiar habits
and appearance, rather pyramidal, but with diverging crooked
limbs of a deep brown or purple hue. Not an early nor a very
profuse bearer.
Fruit pyramidal, turbimate. Skin rather rough, with a
decided cinnamon color. Stalk long, and curved, inserted in a
small abrupt cavity. Calyx closed, deeply sunk, basin uneven.
Flesh yellowish, compact, buttery, sufficiently juicy, with a pecu-
me flavour. January.and February. (L. E. Berckman’s
Ms.
Hovey.
Raised by André Leroy, and dedicated to C. M. Hovey.
Fruit medium size, pyriform, regular; resembles the Beurré
eapiamont. Skin fair, smooth, yellow, speckled and dotted
around the eye, the calyx at outside. Stem about an inch long,
obliquely inserted. Flesh yellow, melting, juicy, sugary, per-
fumed, and vinous. (Leroy’s Cat.)
510 THE PEAR.
Howell Pear.
Howe.
Raised by Thomas Howell, of New Haven, Conn., and gives
promise of being a valuable variety.
Tree an upright and free grower, young shoots dark maroon,
an early and profuse bearer. Fruit rather large, oval, or obtuse-
pytiform. Skin light waxen-yellow, often with a finely shaded
cheek, thickly sprinkled with minute russet dots, and some rus-
set patches. Stem long and stout, fleshy at its insertion in a
moderate uneven cavity. Calyx open, basin shallow. Flesh
white, rather coarse and granular, with a rich, perfumed, aro-
matic flavour. When in perfection, best, but variable. Ripe
from middle of September to middle of October.
Hout.
Origin Somerset, Mass. Tree vigorous, upright. Fruit me-
THE PEAR. oll
dium, obtuse-pyriform. Skin pale-yellow, thickly sprinkled
with russet specks, having a warm cheek. Flesh juicy, fine,
sweet, and pleasant. October.
Huntington Pear.
Huntineton.
Origin New Rochelle, and brought to our notice by T. R.
Carpenter. It was found in the woods a few years since by Mr.
Huntington, and now stands in his grounds. Tree vigorous,
forming a pyramid, an early and profuse bearer.
Fruit nearly medium in size, roundish, obconic, truncate, some-
times oblate. Skin rough-yellow, often shaded with crimson,
thickly covered with grey and crimson dots, and russet patches.
Stalk medium or long, nearly straight, cavity broad and uneven.
Calyx open, segments stiff, basin broad and open. Flesh white,
very juicy, melting, buttery, with a very sweet, vinous flavour,
delicately perfumed. A very delightful pear, of the highest
promise. Ripe middle of September, and continues in use three
or four weeks.
Ixconnuzr Van Mons. Thomp.
Tree vigorous, upright, very productive. Fruit medium,
conic, obscurely-pyriform. Skin rough, green, becoming yel-
512 THE PEAR.
lowish, sprinkled with russet. Stalk rather long, curved, insert-
ed in a slight cavity, at an inclination. Calyx open, basin small,
uneven. Flesh coarse, juicy, melting, sweet, and rich. Decem-
ber to February.
Ives’ SEEDLING.
Raised by Dr. Eli Ives) New Haven, Conn. Fruit nearly
medium, somewhat globular. Skin greenish-yellow, shaded
with crimson, Stalk short and thick. Calyx small, nearly
closed, basin shallow, and irregular.
Flesh whitish, coarse and granular, juicy, melting, with a
refreshing sugary flavour well perfumed. Ripe about the first
of September.
Ives’ PrEar.
Raised by Dr. Eli Ives, New Haven, Conn. Tree vigorous
and very productive. Fruit small, irregularly turbinate, inclin-
ed. Skin greenish, with a brownish-red cheek. Stalk long, in-
serted by a fleshy ring or lip. Calyx open, basin very small.
Flesh juicy, melting, sugary, and good. Ripens first of Sep-
tember.
Ives’ Bercamor.
Raised by Dr. Eli Ives, New Haven, Conn. Tree closely re-
sembles the Seckel, and is very productive. Fruit medium or
small, Bergamot-shape, protuberant at calyx. Skin greenish-
yellow, with slight traces of russet. Stalk short and thick, in-
serted by a ring or lip. Flesh rather coarse, buttery, melting,
juicy, with a Gemsel’s Bergamot flavour. Ripens first of Sep-
tember.
Ives’ VERGELIEU.
Raised by Dr. Eli Ives, of New Haven. Fruit below me-
dium, pyriform, broad at calyx. Skin greenish, shaded with
dull crimson. Stalk inserted by a lip. Calyx open, basin shal-
low and irregular. Flesh whitish, rather coarse and granular,
buttery, juicy, and melting, with a sweet, rich, refreshing vinous
flavour. October.
Jackson.
Origin New Hampshire. Tree vigorous and productive.
Fruit medium, oblate, short pyriform or turbinate. Skin green-
ish-yellow, somewhat russeted. Stalk long and curved, fleshy
at its junction, inserted in a slight cavity. Calyx small and
open, set in a rather deep abrupt basin. Flesh white and juicy,
flavour brisk and vinous. Ripens the last of September.
JALOUSIE DE FonrENAY Venp&éE. Man in H. M.
This excellent French pear, was imported from Vilmorin, of
THE PEAR. Fi)
Paris. It is greatly superior in flavour to the old Jalousie.
Young shoots upright, long, brownish-yellow.
Fruit of medium size, turbinate, or obtuse-pyriform. Skin
dull-yellow and green, considerably marked with russet patches
and dots, and tinged with ared cheek. Stalk about an inch
long, set obliquely, without depression on an obtuse point. Ca-
lyx with closed and stiff segments, set in a shallow, round basin.
Flesh white, buttery, melting, with a rich flavoured juice.* First
of October.
Jaminette.
Jaminetre. Thomp.
Sabine. Nois. and Josephine.
D’ Austrasie. the Frech Colmar Jaminette.
Beurre d’Austrasie. { gardens.
Wilhelmine.
Raised by M. Jaminette of Metz, very productive, and in fa-
yourable seasons an excellent winter fruit.
22*
514 THE PEAR.
Fruit of medium or large size, varying in form, but mostly
obovate, a good deal narrowed at the stalk. Skin clear green,
paler at maturity, considerably marked with russety brown,
especially near the stalk, and sprinkled with numerous brown
dots. Stalk scarcely an inch long, rather thick, and obliquely
planted, without any depression. Calyx open and firm, set in a
basin of moderate depth. Flesh white, a little gritty near the
core, but very juicy and buttery, with a sugary, aromatic-almond
flavour. November to January,
JARGONELLE, (of the English), Thomp. Lind. P. Mag.
Epargne. 0. Duh. Poit. Pom. Man.
Grosse Cuisse Madame.
Beau Présent. ; Frauenschenkel.
Poire de tables des princes. coe Real Jargonelle.
Saint Sampson. gardens Sweet Summer.
Saint Lambert.
Belle Verge.
This fruit, the true Jargonelle pear, was for a long time con-
sidered the finest of Summer pears, and Thompson yet says,
“ the best of its season.” We think, that no man will hesitate,
however, to give the most decided preference to our native sorts,
the Bloodgood, and Dearborn’s Seedling. It is still, however,
one of the most common fruits in the New York market, partly,
because it bears abundant crops, and partly, because these supe-
rior new sorts, have scarcely yet had time to displace it. We
consider it only a second-rate fruit, and one that quickly decays
at the core.
Fruit pretty large, long pyriform, tapering into the stalk.
Skin greenish-yellow, smooth, with a little brownish colour on
the sunny side. Stalk nearly two inches long, rather slender,
curved, obliquely set. Calyx open, with quite long projecting
segments, and sunk in a small and furrowed basin. The flesh is
yellowish-white, rather coarse-grained, juicy, with a sprightly
refreshing flavour. The tree is a strong grower, with a rather
straggling, pendant habit. Ripens the last of July and first of
August.
The common Curss— Mapame of the French authors and
gardens, is an inferior and smaller variety of Jargonelle, not worth
cultivating.
JARGONELLE, (of the French.) Thomp.
Bellissime @Eté. 0. Duh. Nois. Red Museadel. Lind. Mill.
Supréme. Sabine d’Eté.
Bellissime Supréme. | of French Summer Beauty. Pom. Man.
Bellissime Jargonelle. { gardens. English Red Cheek. ) ef many Ame-
Vermillion d’Hté. Red Cheek. etre gardens.
Chaumontelle d’été. Udal.
This, which Mr. Thompson calls, by way of distinction, the
|
THE PEAR. 515
French Jargonelle, because it is most commonly received under
that name from France, is a higher coloured and handsomer
fruit than the English Jargonelle, though much inferior in qua-
lity, and, in fact, lasts only a day or two in perfection, and is
often mealy and over-ripe, while the exterior is fair and tempting.
The tree is of very strong, upright growth. Fruit of medium
size, obovate in form. Skin shining, light green, becoming
lemon colour, with a very rich, deep red cheek. Flesh white,
coarse, breaking, sweet, and soon rots at the core. . Ripens the
last of July and first of August.
JEAN DE Witte. Van Mons.
Fruit of medium size, flattened, obovate. Stalk short, rather
on one side, inserted in a slight depression. Calyx closed, set
in a very shallow cavity. Skin yellowish-green, speckled,
striped, and blotched with russet. Flesh white, juicy, melting,
sweet, and rich. Ripe December. (Hov. Mag.)
JERSEY GRACIOLI.
Gracioli of Jersey.
Tree moderately vigorous and productive.
Fruit medium, oblate, obconic. Skin rough, greenish, covered
with russet patches and dots. Stalk large, of medium length,
inserted at an inclination in a very slight cavity. Calyx set in
a moderately open, uneven basin. Flesh juicy, nearly melting,
with a brisk, rich, vinous flavour; very little gritty at the core.
Strongly resembles Gansel’s Bergamot in appearance and flavour,
but more delicate. September, October.
JoHonnot. Man.
Originated in the garden of George S. Johonnot, Esq., of
Salem, Mass.
The fruit is of medium size, of a roundish and peculiar
irregular form. Skin very thin, dull yellowish. Stalk short
and thick, planted by the side of a swollen protuberance. The
flesh is melting, buttery, and very good. The tree is not very
vigorous, but it bears good crops, and is in perfection from the
middle of September to the middle of October.
JonEs’ SEEDLING.
Origin Kingsessing, near Philadelphia.
Fruit medium or below, pyriform, broad at calyx, tapering to
the stem, which meets it by a fleshy junction. Skin yellow,
shaded with russet; bright cinnamon on the sunny side. Calyx
open, in a broad, shallow, uneven basin. Flesh coarse, granular,
buttery, sugary, brisk, and vinous. October.
:
516 THE PEAR,
JOSEPHINE DE Mauines. Esperen. Al, Pom.
Tree vigorous and productive, forming a beautiful, pyramid.
Fruit medium, somewhat turbinate, very much flattened.
Skin yellowish, slightly sprinkled with russet, and thickly
covered with russet dots. Stalk long and fleshy, inserted in a
moderate cavity, always surrounded by russet. Calyx open, set
in a broad, shallow basin. Flesh greenish, buttery, juicy
sugary, and perfumed. November to February.
JULIENNE. Coxe. Man.
A handsome sum-
mer pear, which so
much resembles the
Doyenné or St. Mi-
chael, as to be called,
by some, the Summer
St. Michael. It is a
beautiful and most
productive fruit, and
comes into bearing
very early. Itis often
of excellent flavour,
and of the first quali-
ty ; but, unfortunate-
ly, it is variable in
these respects, and
some seasons it is
comparatively taste-
less and insipid. In
rich, warm, and dry
soils it is almost al-
ways fine. Itis a pro-
fitable market fruit,
and will always com-
mand a prominent
place in the orchard. 2
The tree is of thrifty upright growth, with light yellowish-
brown shoots.
Fruit of small size, but varying in different soils; obovate,
regularly formed. Skin very smooth and fair, clear bright
yellow, on all sides. Stalk light brown, speckled with yellow,
a little more thon an inch long, pretty stout, inserted in a very
shallow depression, Calyx open, set in a basin slightly sunk,
but often a little plaited. Flesh white, rather firm at first, half
buttery, sweet, and moderately juicy. Ripens all the month of
August. Succeeds well at the South.
Julienne.
THE PEAR. 517
Jutes Bivorr. Al. Pom.
Raised by Alexander Bivort. Tree moderately vigorous,
very productive. ‘
Fruit large, oval, truncate, conic. Skin cinnamon russet on
yellow ground, thickly sprinkled with minute grey dots. Stalk
long, inserted at an inclination in a broad depression. Calyx
open, set in a small, shallow basin. Flesh firm, juicy, melting,
with a sugary vinous flavour; finely perfumed. Oct. Nov.
Kingsessing.
Kinesessine. Brinckled in Hort.
Leech’s Kingsessing.
Originating in the family burying-ground of Isaac Leech,
near Philadelphia. Tree upright and of vigorous growth, with
light yellowish-green shoots.
Fruit large, obtuse-pyriform, or truncate-conic. Skin green-
ish-yellow, thickly sprinkled with minute green or grey dots.
Stalk medium or long, curved, and fleshy at its insertion in a
broad, uneven cavity. Calyx closed, set in a shallow, irregular
518 THE PEAR.
basin. Flesh whitish, somewhat coarse and granular, juicy,
buttery and melting, with a sweet, rich, perfumed flavour.
September.
La Hérarp. Van Mons, 1825.
Fruit above medium, obovate, obtuse-pyriform. Calyx closed,
deeply sunk, Stalk rather stout and long, in a depression.
Colour pale lemon-yellow, with a brownish-red cheek next the
sun. Flesh white, melting, juicy; flavour rich, pleasant sub-
acid; excellent. Ripens first to middle of October. (Wilder
in Hort.)
Las Canas.
Bon Parent. Bouvier.
Fruit medium, elongated turbinate, or acute-pyriform, insen-
sibly joining the fleshy insertion of the stem which is nearly an
inch long. Skin greenish-yellow, with numerous brown dots
and a few russet patches. Calyx small, open, set in an even,
russet basin. Flesh white, buttery, juicy, sweet, aromatic, some-
what astringent. October.
La Jurve. (Esperen.)
A vigorous pyramidal tree, branches long and bright.
Fruit medium, turbinate. Skin marbled with brown and
green, brightly shaded on the sunny side. Stalk long, inserted
ina small cavity. Calyx irregular, set in a slight basin. Flesh
half fine, melting, juicy, sugary ; pleasantly perfumed; first qua-
lity. November. (Al. Pom.)
Laure pE Guymzs. Bivort.
A tree of moderate growth, but productive. Fruit medium,
or large, turbinate, oval, pointed towards the stem. Skin very
rough, light green, but becomes almost entirely covered with
russet and light orange in the sun. Flesh white, half buttery,
melting, juicy, sugary, and highly perfumed. Ripe middle of
September to middle of October. (Al. Pom.)
Lroprotp J. Bivort.
Tree of moderate vigour. Fruit large, turbinate, pyriform.
Skin smooth, green, spotted with brown russet. Flesh whitish-
yellow, melting, buttery, juicy, sweet, and strongly perfumed.
Pom) the middle of December, and keeps till January. (Al.
Pom.
Lzon te Crerc. Louvain.
Tree of moderate growth, very productive.
* Fruit large, pyriform. Skin russet, on greenish-yellow
ground. Stalk long and curved, inserted in a shght cavity by.
THE PEAR, 519
a lip. Calyx open, basin shallow. Flesh white, juicy, buttery,
melting, rich, and exceedingly sugary. October, November.
LENAWEE.
Origin uncertain, grown at Adrian, Michigan, and introduced
by Dr. D. K. Underwood of that place, and description made by
T. M. Cooley.
Fruit medium to large, ovate-pyriform, generally more or less
one-sided, surface frequently irregular. Skin lemon yellow,
with small russet specks, and a lively vermilion cheek in the
sun. Stalk an inch long, curved, inserted without depression,
sometimes below a fleshy protuberance. Calyx small, set ina
shallow basin. Flesh yellowish white, tender, buttery, with a-
high and quite peculiar aromatic flavour. Ripens first to middle
of August.
Lewis. Man. Ken. Thomp.
This is an excellent winter pear, originated on the farm of
Mr. John Lewis, of Roxbury, and was first discribed and brought
into notice by that veteran and zealous amateur of fruits, Samuel
Downer, Esq., of Dorchester, near Boston. It bears enormous
crops; indeed, this is the chief fault of the tree, and the soil
should therefore be kept rich, or the pears will necessarily be
small. The fruit has the good quality of adhering closely to
the tree, is not lable to be blown off or injured by early frosts,
and should be allowed to remain on till late in the season. The
tree grows vigorously, and has long, drooping branches, of dark
olive colour.
Fruit scarcely of medium size, obovate. Skin thick, dark
green in autumn, pale green at maturity, with numerous russety
specks. Stalk long and slender, inserted nearly even with the
surface. Calyx large, with white spread divisions, basin almost
level. Flesh yellowish-white, rather coarse grained, melting,
juicy and rich in flavour, with a shght spicy perfume. November
to February.
Lisrrate. Hoy. Mag.
Fruiterather large, elongated, truncate-pyriform. Skin green-
ish-yellow, sprinkled with brown or russet, and having patches
of russet. Stem long, curved, inserted in a cavity at an inclina-
tion. Calyx large and open, basin broad and shallow. Flesh
juicy, melting, sweet, rich, and peculiarly aromatic. October.
Lizvurenant Porrevin.
Fruit of large size, resembling in colour Glout Morceau,
Skin yellow, netted and spotted with russet. Flesh white, juicy,
half melting. Ripe from February to April. (Leroy’s Cat.)
520 THE PEAR.
Limon. Van Mons. Man. in H. M.
No. 10. Van Mons. Beurre Hagerston.
Bergamotte Louise.
A fine, sprightly, Belgian pear, originated by Van Mons.
The young shoots are long, slender, reddish brown. .
_ Fruit rather small, obovate. Skin smooth, yellow, with a
faint red cheek. Stalk an inch and a half long, rather stout,
set in a moderately depressed, round cavity. Calyx set in a
rather shallow, round basin. Flesh white, buttery, melting and
juicy, with a sprightly, high flavour. Middle of August.
Lover. Ken.
Smith’s Bordenave.
The Lodge Pear is a native of Pennsylvania, and is under-
stood to have originated near Philadelphia. It is a very agree-
able subacid pear, and has so much of the Brown Beurre cha-
racter, that we suspect it is a seedling of that fine old variety.
Fruit of medium size, pyriform, tapering to the stem, and
one-sided. Skin greenish-brown, the green becoming a little
paler at maturity, and much covered with patches of dull russet.
Stalk an inch and a fourth long, obliquely planted at the point
of the fruit, which is a little swollen there. Flesh whitish, a
little gritty at the core, which is large, juicy, and melting, with
a rather rich flavour, relieved by pleasant acid. September and
October.
Lovis Dupont. Durieux.
Tree vigorous and beautiful, promises to be fertile.
Fruit sufficiently large, sometimes in the form of Doyenne,
but ordinarily longer and more turbinate. Skin smooth, dull
green, passing to yellow at maturity, strongly shaded with fawn
russet, sometimes striped and marbled. Flesh white, half fine,
melting, juicy, sweet, and perfumed; a fruit of first quality,
ripening towards the end of October. (An. Pom.)
Lovisz Bonne or Jersey. Thomp.
Bonne de Longueyval. Louise Bonne de Jersey.
Louise Bonne d’Avranches. Beurré or Bonne Louise d’ Araudoré,
William the Fourth.
Originated in France, near Avranches, succeeds admirably on
the quince, forming or fine pyramid—not of the first quality, but
profitable. Tree vigorous, upright, very productive; fruit of
better quality on the quince than on the pear.
Fruit large, pyriform, a little one-sided. Skin smooth and
glossy, pale green in the shade, but overspread with brownish
THE PEAR. 521
red in the sun, and dotted with numerous gray dots. Stalk
about an inch long, curved, rather obliquely inserted, without
Louise Bonne of Jersey.
depression, or with a fleshy, enlarged base. Calyx open, in a
shallow, uneven basin. Flesh greenish white, very juicy and
melting, with a rich and excellent flavour. September and
October. [This is very distinct from the old Louise Bonne, a
green winter fruit, of third quality.
Mapame Miter.
Fruit very much resembling grey Beurre as to form and colour,
and the Urbaniste as to qualities. Flesh white, delicate, fine,
half melting, sugary and agreeably perfumed, ripening in March
and April. (Leroy’s Cat.)
522 THE PEAR.
Mapame Dvucar. Esperen.
Tree pyramidal, very vigorous, very productive.
Fruit medium, oval, lightly depressed at base and crown.
Skin smooth, bright green, becoming yellow at maturity. Flesh
white, half fine, very juicy, sugary, and slightly perfumed.
Ripens the middle of August. (Al. Pom.) Very good in
Belgium.
Mapame Enza. Bivort.
Tree vigorous, wood stout.
Fruit large, pyriform. Skin smooth, bright green, and be-
comes almost yellow at maturity. Flesh rosy, fine, buttery,
melting, abounding with sweet juice, very agreeably perfumed.
November. (Al. Pom.) Excellent in Belgium, promising well
here. The tree is hardy, but has an awkward, rather crooked,
and declining habit, and very narrow leaves. The young shoots
are olive gray.
Matconaltre p’Haspin. ~*
Fruit large, form roundish, obovate. Stalk one inch long,
inserted in a slight depression. Calyx closed, set in a rather
deep, irregular basin. Skin dull yellow, with a brownish red
cheek, stippled with coarse dots, and russeted at the calyx.
Flesh juicy, tender, and melting. Flavour rich subacid, per-
fumed. Tree vigorous, hardy, and productive. October, No-
vember. (Wilder’s Rep.)
Marta Ann.
Dana’s No. 1.
Raised by Francis Dana of Roxbury, Mass.
Fruit medium size, elongated, obovate. Skin smooth, yellow,
with yellow specks. Calyx closed. Flesh white, juicy, tender,
very pleasantly subacid. November. (Hov. in Mag.)
Mariz Parent. An. Pom.
Raised by Bivort. ‘Tree moderately vigorous.
Fruit large, pyriform; surface uneven. Stalk short, inclined.
Calyx in a large furrowed cavity. Skin golden yellow at matu-
rity. Flesh white, very fine, melting, somewhat buttery, very
juicy, sugary, and deliciously perfumed. October. (An. Pom.)
Marie Loutsz. P. Mag. Lind. Thomp.
Forme de Marie Louise. Princesse de Parme.
Marie Chrétienne. Braddick’s Field Standard.
A Belgian variety of first quality in its native country, but has
THE PEAR.
not proved so good here. It is variable, some-
times very good ; may improve with age.
Fruit pretty large, oblong-pyriform, rather
irregular or one-sided in figure. Skin at first
pale green, but at maturity rich yellow, a good
deal sprinkled and mottled with light russet
on the exposed side. Stalk an inch and a
half long, obliquely planted, sometimes under
a slightly raised lip, sometimes in a very
Marie Louise.
small, one-sided cavity. Calyx small, set in a narrow, some-
what plaited basin. Flesh white, exceedingly buttery and melt-
ing, with a rich, saccharine, and vinous flavour. Last of Sep-
tember and middle of October.
Marécuat PEtisster.
Fruit of medium size, ovoid. Skin yellow, and reddish in the
‘
524 THE PEAR.
sun. Flesh tender, juicy. Ripening in September and October.
Tree very productive. (Leroy’s Cat.)
Marianne DE Nancy. Al. Pom.
Fruit large, pyramidal, inclining to pyriform. Skin yellowish-
green, thickly covered with brown and green dots. Stem
medium ; calyx large and open; basin shallow. Flesh coarse,
granular, juicy, and from young trees poor. November.
Marécuat Ditten. Van Mons.
Tree vigorous and very fertile.
Fruit very large, very inconstant in form, varying from turbi-
nate to ovoid and almost cylindric. Skin pale green, mottled
with fawn and yellow slightly at maturity. Flesh white, fine,
melting, and buttery, and abounds in very sugary juice. Ripe
last of October and November. (An, Pom.)
MATHER.
P Originated with John Mather, near Jenkinstown, Montgomery
Oy Fa
Fruit below medium size, obovate. Skin red, with occasion-
ally a mottled cheek, and russeted around the stem, which is
obliquely inserted by fleshy rings without depression. Calyx
medium, basin very small. Flesh a little coarse, but buttery.
Flavour delicate and pleasant. August. (Ad. Int. Rep.)
Maynarp.
Origin unknown ; grown in Lancaster Co., Pa.
Fruit medium, obovate-pyriform. Skin yellow, with russet
dots and a crimson cheek. Stalk obliquely inserted, fleshy at
its junction. Calyx open, in a slight depression. Flesh white,
juicy, and sugary. Ripe last of July. (Dr. Eshleman.)
McLavueutin.
A native of Maine, introduced by 8. L. Goodale of Saco
Tree hardy and vigorous. °
Fruit large, elongated, obtuse-pyriform. Skin rough, greenish,
mostly covered with russet, which becomes yellowish at maturity,
with a warm sunny cheek. Stalk short, inserted at an incli-
nation, with some appearance of a lip. Calyx open, set in a
shallow, corrugated basin. Flesh whitish, not very fine, juicy
and melting. Flavour sweet, rich, and perfumed. November
to January.
MeERrIAM.
Origin, Roxbury, Mass. Tree vigorous and very productive.
THE PEAR. 525
_ Fruit large, roundish, somewhat flattened at base and crown.
Skin smooth, dull yellow, covered with pale russet around the
stem and calyx, and entire surface somewhat netted with russet.
Stem short, moderately stout, in a small cavity with one pro-
tuberant side. Calyx closed, basin shallow and furrowed. Flesh
yellowish, coarse, melting, andjuicy. Flavour sugary, sprightly
perfumed, excellent. September, October. (Hov. Mag.)
MienonneE v’Hiver. Bivort.
Fruit medium, obovate, inclining to pyriform. Skin very
rough, russet. Stalk stout, inserted by a lip, often at a great
inclination. Calyx partially closed, set in a small basin. Flesh
yellowish, juicy, granular, nearly melting, brisk sweet, and rich,
slightly astringent. November.
Mititot pr Nancy. Van Mons.
A pyramidal tree, very fertile, producing at the same time at
the extremity of its branches and its long sprus.
Fruit small or medium, regularly pyriform. Skin smooth,
light green, becoming yellow a long time before its maturity.
Flesh whitish yellow, buttery, melting, not deficient in juice,
Pony” and very agreeably perfumed. October, November. (A.
Pom.
Mrrcuetu’s Russet.
Origin Belleville, Illimois. Fruit medium or small, obovate,
inclining to conic. Skin rough, dark russet, thickly covered
with grey dots. Stalk long, inserted in a small cavity by a ring
or lip. Calyx open, basin uneven. Flesh juicy, melting, rich,
highly perfumed. November.
Monseieneur Arrre. Bivort.
Fruit medium, roundish, somewhat angular. Skin rough,
greenish, considerably covered with thick russet, and thickly
sprinkled with russet dots. Stalk long, curved, inserted in a
moderate cavity. Calyx small, open, persistent, basin broad.
Flesh white, rather coarse, granular, rich and perfumed. No-
vember.
MoyameEnsina.
Origin in the garden of P. B. Smith, Philadelphia, Moya-
mensing District. Tree vigorous and productive. Fruit me-
dium, irregular, obovate, knobbed and rough. Colour light yel-
low, covered with minute grey dots. Stalk fleshy, of medium
length, and inserted by rings in a small cavity. Calyx closed,
526 THE PEAR.
set in a rather deep corrugated basin. Flesh white, sweet,
slightly breaking, moderately juicy. Ripe August, September.
(Brinckle in Hort.)
Muscap1neE.
The Muscadine is remarkable for its high musky aroma. Its
history is uncertain, and it is believed to be a native. It bears
very heavy crops, and if the fruit is picked, and ripened in the
house, it is a good pear of its season,
Fruit of medium size, roundish obovate, regularly formed.
Skin pale yellowish-green, a little rough, thickly sprinkled with
brown dots. Stalk about an inch long, set in a well formed,
small cavity. Calyx with reflexed segments, set in a shallow
basin. Flesh white, buttery and melting, with an agreeable,
rich musky flavour. Last of August and first of September.
Shoots stout, dark grey-brown.
Mousxkineum.
Origin doubtful. Tree very vigorous, upright.
Fruit medium, roundish. Skin greenish-yellow, much dotted
with russet and green. Stalk long, cavity small. Calyx open,
basin very shallow. Flesh melting, with a pleasant, brisk fla-
vour, perfumed. Ripe middle and last of August.
Napoteon. Liard.
Medaille. Charles d’Autriche, ) incorrectly
Sucrée Dorée, (of some.) Wurtemberg, of some.
Roi de Rome. Poire Liard.
The Napoleon is hardy, thrifty, and bears abundant crops,
even while very young. In poor soils, or in unfavourable ex-
posures only, it is astringent. The leaves are broad and the
shoots are upright, and olive-coloured.
It was raised from seed in 1808, by M. Liard, gardener at
Mons.
Fruit pretty large, obtuse-pyriform. Skin smooth, clear green
at first, but becoming pale yellowish-green at maturity. Stalk
varying from half an inch to an inch long, pretty stout, set in a
slight depression or under a swollen lip. Calyx set in a basin
of moderate depth. Flesh white, melting, remarkably full of
juice, which is sweet, sprightly and excellent. Should be ri-
pened in the house, when it will be fit for use in September,
and may be kept for weeks.
Niett. Thomp. Van Mons.
Beurre Niell. Man in H. M. Colmar Bose.
Poire Niell. Lind. Fondante du Bois, incorrectly of some.
A large and handsome Be'lgian variety, raised by Van Mons,
THE PEAR. j Qe
from seeds sown in 1815, and named in honour of Dr. Niell, of
Edinburgh, a distinguished horticulturist and man of science.
The tree bears plentifully. Its quality is not yet fully ascer-
tained, but specimens obtained here promise well. Young wood
stout, diverging, grey.
Fruit large, obovate, inclining to pyriform, rather shortened
in figure on one side, and enlarged on the other—tapering to
the stalk, which is about an inch long, obliquely planted, with
little or no cavity. Skin pale yellow, delicately marked with
thin russet, finely dotted, and sometimes marked with faint red.
Flesh white, buttery, sweet, with a plentiful and agreeable juice.
Last of September.
Ne Prvs Mevris. Thomp.
This is a Belgian pear, one of Dr. Van Mons’ seedlings, named
in allusion to Pierre Meuris, his gardener at Brussels.. The tree
grows upright, has short-jointed, olive-coloured shoots.
Fruit medium or rather small, roundish, usually very irregular,
with swollen parts on the surface. Skin rough, dull yellowish-
brown, partially covered with iron-coloured russet. Stalk quite
short, set without depression, in a small cavity. Flesh yellowish-
white, buttery, melting, with a sugary and agreeable flavour.
January to March.
Nizes?
A foreign variety imported by John M. Niles, Hartford, Conn.
The original name having been lost, it has not yet been iden-
tified.
Fruit large, obtuse, pyriform. Colour yellow at maturity,
thickly covered with russet dots. Stalk long, inserted in a deep,
abrupt, uneven cavity. Calyx closed, set in a deep round basin.
Flesh juicy, buttery, sweet and pleasant. December. (Ad.
Int. Rep.)
Nouveau Porreav. Bivort.
A seedling of Van Mons, a very vigorous grower, forming a
beautiful pyramid, very productive, young wood brownish-red.
Fruit large, obovate, inclining to pyriform. Skin green, with
numerous russet dots and sometimes patches of russet. Stem
rather short, curved, inserted at an inclination often by a fleshy
protuberance or fold, without depression, Calyx large, closed,
set in a narrow basin of moderate depth. Flesh whitish, buttery,
juicy, melting, with a sugary, vinous, and very refreshing flavour.
Ripe November. A pear of great promise.
528 THE PEAR.
Nouveau Poiteau.
Omer Pacwa.
Fruit rather large, turbinate. Skin clear green, dotted and
speckled with russet chiefly around the stem. Flesh fine, tender,
nearly buttery, very juicy, sugary, vinous, perfumed. Ripe
August and September. (Leroy’s Cat.)
OnonpaGa. Hort.
Supposed to have originated in Farmington, Conn. Tree
very vigorous and productive.
Fruit large, obtusely-pyriform, tapering from centre towards
calyx and stalk. Skin somewhat coarse and uneven, thickly
covered with russet dots, fine rich yellow at maturity, generally
with some traces of russet, and sometimes with a sunny cheek.
THE PEAR. 529
Stalk rather stout, of medium length, inserted in a small cavity,
at an inclination. Calyx small, firmly closed, set in a narrow,
somewhat uneven basin. Flesh buttery, melting, abounding in
juice, slightly granular, and when in perfection with a fine rich,
vinous flavour. A variable fruit, often quite acid and not rich.
September to November.
OnTARIO.
Origin, Geneva, Ontario County, N. Y. Tree vigorous and
productive, said to be a valuable market variety.
Fruit medium, elongated, obtuse-pyriform, somewhat irregu-
lar. Skin pale yellow, thickly covered with grey or green dots.
Stalk long, curved, inserted by a fleshy ring in a rather large
depression. Calyx partially closed or open in a shallow, irre-
gular, corrugated basin. Flesh white, granular, juicy, almost
melting, with a sweet, pleasant flavour. Ripens last of Sep-
tember,
OrpHELINE Cotmar. Van Mons.
Tree vigorous, very fertile. Fruit very large, pyriform. Skin
bright green, becomes somewhat yellow at maturity, striped
and dotted with grey, brown, and black, and shaded with russet,
fawn on the sunny side, and around the calyx and stem. Flesh
whitish-yellow, fine, melting, a little granular around the core,
juicy, sweet, and perfumed. A beautiful and excellent fruit,
ripening about the middle of October. (An. Pom.)
Ossorne. West. Farm. and Gard.
Ongin, Economy, Indiana. Productive and a free grower.
Fruit medium, short-pyriform. Skin yellowish-green, with
numerous grey dots. Stalk rather long, inclined in a slight
depression, basin broad and shallow. Calyx partially closed.
Flesh white, juicy, brisk, vinous. Middle of September.
Ossanp’s Summer. Hort.
Origin, Wayne County, N. Y. Tree moderately vigorous,
upright, an early and prolific bearer.
Fruit small, obovate, inclining to conic. Skin fine, clear yel-
low, thickly dotted with small greenish and brown dots, with a
warm cheek on the side of the sun, and some traces of russet,
particularly around stalk and calyx. Stalk of medium length,
rather strong, inserted in an abrupt cavity. Calyx open, set in
a broad, shallow basin. Flesh white, juicy, melting, with a
rich sugary flavour and pleasant musky perfume. Ripens early
in August.
23
530 THE PEAR.
Oswreco Brurré. Hort.
Read’s Seedling.
Raised by Walter Read, of Oswego, N. Y. Tree vigorous,
hardy, and productive.
Fruit medium, oblate, sometimes inclining to conic. Skin
yellowish-green, streaked and mottled with thin russet, but
becomes a fine yellow. Stalk rather short, inserted in a deep,
round cavity. Calyx closed, set in an even, shallow basin.
Flesh buttery, juicy, melting, with a fine rich, vinous, aromatic
flavour. October, November.
Pappocxk.
Received of Chauncey Goodrich, of Burlington, Vt., who informs
us that it is quite popular in many sections of that State, ripen-
ing about the time of Madeline, and by many preferred to it.
Fruit rather below medium, pyriform. Skin light yellow, some-
times with a faint blush. Stalk medium, with much depression.
Calyx in a rather broad, shallow basin. Flesh fine grained,
melting, sweet but not very high flavour. Ripe last of July.
PARDEE’s SEEDLING.
Raised by S. D. Pardee, New Haven, Conn. ‘Tree very pro-
ductive, young shoots slender.
Fruit small, roundish. Skin greenish-yellow, chiefly covered
with russet. Stalk short, calyx open. Flesh coarse, granular,
buttery, juicy, melting, with a very high, vinous flavour, strongly
perfumed, October.
PARSONAGE.
For its history, see Church. Tree a fine healthy grower,
produces large crops of perfect fruit annually.
Fruit medium or large, obovate, obtuse-pyriform, often in-
clined. Skin orange yellow, rough, generally shaded with dull
crimson, netted with russet and thickly sprinkled with russet
dots. Stalk short and thick, fleshy at its junction, inserted in a
small cavity. Calyx partially open, stiff, set in a shallow, slightly
russeted basin. Flesh white, slightly coarse, somewhat granu-
lar, juicy, melting, with a very sugary and refreshing vinous
flavour. This beautiful and excellent fruit will no doubt rank
among the most valuable of its season. Ripe all of Septem
ber.
THE PEAR. 531
Parsonage Pear.
ParapisE D’AUTOMNE.
Calebasse Bose. Van Mons.
Maria Nouvelle.
Princesse Marianne.
Tree very vigorous, shoots long and twisting, thickly sprinkled
with very conspicuous dots.
Fruit large, angular, with its largest diameter near the centre,
pyriform, often gourd-form. Skin yellow, mottled, and often
entirely overspread with bright cinnamon russet, surface uneven.
Stalk long, enlarged at both ends, and inserted without much
cavity, often by fleshy wrinkles or folds. Calyx open, basin
abrupt, and surrounded by prominences. Flesh moderately fine,
sometimes slightly granular, juicy, melting, with a very rich
vinous, aromatic flavour. September, October.
5382 THE PEAR.
Passe Cormar. Lind. Thomp. P. Mag.
Ananas d’Hiver. Colmar Hardenpont.
Passe Colmar Epineaux. Présent de Malines.
Colmar Gris. Marotte Sucrée Jaune.
Passe Colmar Gris. Souveraine d’Hiver.
Beurré Colmar Gris, dit précel. | ac. to Colmar Souveraine.
Précel. Thomp. Gambier.
Fondante de Panisel. Cellite.
Fondante de Mons. Colmar Preule.
Beurré d’Argenson. Colmar Dorée.
Regintin. D’Ananas, (of some.)
Pucelle Condésienne.
The Passe Colmar is a Belgian pear, raised by the Counsellor
Hardenpont. Vigorous growth, and abundant bearer. It grows
indeed almost too thrifty, making long, bending shoots, and
owing to this over-luxuriance, the fruit is often second rate on
young trees, but on old trees, with high cultivation, it is some-
times of the best quality. It is a very variable fruit, and often
poor. The young shoots are of a lively brownish-yellow.
Fruit rather large, varying considerably from obovate to ob-
tuse-pyriform. Skin rather thick, yellowish-green, becoming
yellow at maturity, a good deal sprinkled with light-brown rus-
set. Stalk an inch and a half long, inserted in an obtuse, une-
ven cavity, or sometimes without depression. Calyx open, basin
shallow. Flesh yellowish-white, buttery and juicy, with a rich,
sweet, aromatic flavour.
Passans pu Portucat. Thomp.
Summer Portugal. Miller’s Early.
A delicate and pleasant pear, which comes early into bear-
ing, and produces very large crops. Shoots upright, reddish-
brown.
Fruit small, roundish, and much flattened. Skin pale yel-
low, with a cheek of fairest brown, becoming red in the sun.
Stalk nearly an inch long, inserted in a round, regular hollow.
Calyx stiff, basin moderately sunk. Flesh white, juicy, break-
ing, of very delicate, agreeable flavour. Last of August.
Parer Noster.
Fruit large, oblong. Skin yellow-russet. Stalk medium in
length, wrinkled, enlarged at its insertion, which is at an incli-
nation in a small: irregular cavity. Calyx open, segments stiff,
in a small even basin. Flesh yellowish, juicy and melting, with
a rather rich, vinous, or subacid flavour, pleasantly perfumed.
November, December,
THE PEAR. 533
Pagency.
Paquency.
Introduced from France, by Col. M. P. Wilder. Fruit of
medium size, regularly pyriform. Skin green at first, becoming
dull yellow at maturity, marked with patches of russet at both
extremities, and dotted with the same. Stalk long, inserted
without depression. Calyx stiff, open, set in a very shallow ba-
sin. Flesh white, buttery, with sweet, rich, and perfumed fla-
vour. October to November.
Preacu Pear.
Poire Peche.
A seedling of Esperen, of moderate growth and productive.
Fruit medium, turbinate, approaching pyriform, often truncate-
conic. Skin fine yellow, with bright russet dots. Stalk rather
long, sometimes inserted in a cavity, and sometimes by a fleshy
ring. Calyx open, persistent, set in a shallow basin. Flesh
juicy, melting, sugary, and vinous, sometimes a little as-
tringent. Ripens last of August.
Prnpieton’s Earty York. Hov. Mag.
Raised by Mrs. Jeremiah York, of Connecticut. Tree mode-
rately vigorous, and very productive.
Fruit medium or below, obovate, varying to obtuse-pyriform.
Skin yellow, sometimes with a faint blush. Stalk inserted in a
moderate cavity. Calyx open, basin irregular. Flesh melting,
sweet, slightly perfumed. Ripens last of July.
PENGETHLY.
One of Mr. Knight’s seedlings. Fruit medium, inclining to
oval, Stem long, rather slender, enlarged at the base, curved
and twisted, set in a rather uneven depression. Calyx
large, segments quite long and narrow. Skin light green, thickly
sprinkled with dark dots, yellowish on the side of the sun,
where the dots become reddish, and sometimes form a red cheek.
Flesh somewhat coarse, but juicy, sweet, and good. One of the
MS)” Knight’s pears. February, March. (Robert Manning’s
MS.
PETRE.
An American pear. The original tree is growing in that
interesting place, the old Bartram Botanic Garden, near Phila-
delphia. Col. Carr, the proprietor, who has disseminated this
tree, informs us that in 1735, a seed was received by the elder
534 - HE PEAR.
John Bartram, from Lord Petré of London, as being the seed
of a fine butter pear.
The tree is not a rapid grower, but produces very regular and
abundant crops. Young wood slender, yellowish-brown.
Fruit of medium size, or rather large, obovate. Skin very
thin, pale yellow, (sometimes marked with greenish-russet, and
sprinkled with russet about the eye.) Stalk stiff and strong,
about an inch long, stout at the lower end, and set in a peculiar,
abruptly flattened cavity. Calyx small, set in a narrow, but
smooth basin. Flesh whitish, fine grained, buttery, and very
melting ; with a perfumed, slightly musky, high flavour. Octo-
ber, and if picked early, will keep a long time.
Philadelphia.
Pumaperpaia. Hort.
Leatch. Orange Bergamot (erroneously).
Origin, near Philadelphia. Tree healthy, vigorous, young
shoots yellowish-brown, productive.
THE PEAR. 535
Fruit large, oblate, obtuse-pyriform, sometimes broadly oval-
truncate. Skin yellow, thickly sprinkled with green or grey
dots, sometimes netted with russet. Stalk of medium length,
stout at its insertion in an abrupt cavity. Calyx open, set in a
broad uneven basin. Flesh coarse, juicy, buttery, melting, with
an excellent sugary flavour, slightly perfumed. September.
Puitiere Gors. Bivort.
. Tree sufficiently vigorous, and very fertile. Fruit medium,
turbinate-pyriform, bossed, and often irregular. Skin rough,
totally covered with grey russet. Flesh whitish-yellow, fine and
melting, juice enough, sweet, and finely perfumed; quite first
quality. Ripens middle of November. (An. Pom.)
Piz IX. Bivort.
Tree vigorous. Fruit large, oblate, obconic, irregularly
pyriform, largest diameter at the centre. Skin yellow, slightly
russeted. Stalk medium, curved, rather stout, fleshy at its
insertion, by a lip. Calyx open, basin shallow. Flesh coarse
and granular, rich and good. Ripens last of September.
Priatr’s SEEDLING.
Origin on the farm of the late Thomas Tredwell, Beekman-
town, Clinton County, N. Y. Tree vigorous, hardy, and produc-
tive.
Fruit rather large. Skin yellow, a fruit of good quality, and
perhaps may be valuable for orchard culture, particularly at the
North. October, November.
PocaHONTAS.
* Origin, Quincy, Mass. Tree moderately vigorous. Fruit me-
dium, form variable, obovate-pyriform, often turbinate. Calyx
small, closed. Stem short, inserted without depression. Color
lemon-yellow, with traces of russet, and occasionally a bright
vermilion cheek. Flesh white, melting, juicy, and buttery.
Flavor sweet, rich, and musky. Ripe first to the middle of
October. (Wilder in Hort.)
Porre Dp’ ALBRET.
A foreign variety. Tree vigorous, productive.
Fruit medium, pyramidal (elongated or obtuse-pyriform).
Skin rough, clear dark cinnamon russet, bronzed on the sunny
side. Stem of medium length, stout, curved, swollen, and fleshy
at the base, obliquely inserted in a slight cavity, on the lower
side. Eye medium, partially open, and very slightly depressed,
in a small. shallow basin. Flesh greenish-white, coarse, but-
536 THE PEAR.
tery, melting and juicy. Flavour vinous, very rich, and deli-
ciously perfumed. October. (Hov. Mag.)
Porre p’Asonpance. . Duh.
Fruit above medium. Form oblong-pyriform. Neck thick.
Colour pale yellow, with numerous russet dots, mottled and in-
termingled with vermilion, and red on the sunny side. Flesh
melting and juicy, with a sweet delicious flavour. Ripe mid-
dle of October. (Wilder in Hort.) :
~
Paut AMBRE.
Fruit medium, obtuse, inclined-pyriform, Colour light grey,
russet on greenish-yellow ground, with a warm cheek. Stalk
stout, in an inclined cavity. Calyx large, basin small. Flesh
white, buttery, melting, with a flavour resembling Gansel’s Ber-
gamot. October.
Porre pEs Cuasseurs. Van Mons.
A seedling of Van Mons. Fruit medium, pyriform, some-
times depressed. Skin greenish-yellow, covered with minute
dots, and a few patches of russet. Stalk long, enlarged at its
junction, without depression. Calyx small, basin shallow.
Flesh buttery, juicy, slightly granular, with a highly perfumed
flavour, resembling Brown Beurré. October.
PorreE pv’ AvRIL.
Tree a vigorous grower, both on pear and quince, very pro-
ductive.
Fruit large, roundish, angular, obtusely conic. Skin green-
ish-yellow, slightly shaded and somewhat spotted with russet,
and thickly covered with russet dots. Stalk long and curved,
inserted usually in a depression. Calyx closed, basin deep, and
irregular, Flesh whitish, compact, coarse, granular, juicy, half-
melting, sweet and agreeable; a good baking pear, with some
promise for the dessert. November to February.
Porre DE LEPINE.
De Lepine. Delepine.
Tree of moderate growth, very productive,
Fruit small, angular, oblate. Skin yellowish, shaded with
crimson, slightly russeted. Stalk long, greatly enlarged at its
junction to both fruit and branch; cavity broad and shallow,
Calyx small, open in a corrugated basin of little depth. Flesh
coarse, granular, melting, juicy, with a brisk, vinous, perfumed
flavour. November, December.
THE PEAR. 537
Pounn. Coxe.
Unedales St. Germain. Du Tonneau.
Winter Bell. Royal d’ Angleterre.
Bretagne le Cour. Cornice de Toulon.
Belle Angevine. Beauté de Teroucren.
Belle de Jersey. Pickering Pear.
Lent St. Germain.
The Pound, or Winter Bell pear, valued only for cooking, is
one of the most common fruits in the Middle States. Indeed,
this and the Black Pear of Worcester, so common in New Eng-
land, are the only two kitchen pears extensively grown in this
country. ‘The pound pear is the larger of the two, often weigh-
ing a couple of pounds each. It is also an abundant bearer,
and a profitable orchard crop, The trees are strong and healthy,
with very stout, upright, dark-coloured wood.
Fruit large, pyriform, swollen at the crown, and narrowing
gradually to a point at the insertion of the stalk. Skin yellow-
ish-green, with a brown cheek, (yellow and red when long kept,)
and sprinkled with numerous brown russet dots. Stalk two
inches or more long, stout, bent. Calyx crumpled, set in a nar-
row, slight basin. Flesh firm and solid, stews red, and is excel-
lent, baked or preserved.
Pratt. Hort.
A native of Rhode Island. Tree a vigorous upright grower,
very productive.
Fruit above medium, obtuse-pyriform. Skin greenish-yellow
shaded with crimson, and sprinkled with numerous russet and
grey dots, frequently patched and netted with russet. Stalk
long, slender, curved, inserted in a regular cavity. Calyx open,
set in a broad shallow basin. Flesh white, juicy, melting, briskly
vinous, and saccharine, variable, but when in perfection of great
excellence. Ripens last of September.
Prevost. Bivort.
Poire Prevost.
Fruit of medium size. Skin thin, smooth, light green, passing
to golden-yellow at maturity, deeply shaded with carmine in the
sun. Flesh white, half melting, half buttery, sweet, and
strongly perfumed. Ripens in December, but may be kept
until April. (Al. Pom.)
Prince Axzsert. Bivort. Van Mons.
Tree vigorous, succeeds on pear and quince. Fruit medium,
pytiform. Skin very thick and smooth. Colour yellowish,
sometimes.with a slightly sunny cheek. Stalk an inch long.
Eye small, open, in a shallow even cavity. Flesh yellowish-
white, fine, melting, sugary and rich. February, March. (Gard. Ch.)
23*
538 THE PEAR.
PULSIFER.
Raised by Dr. John Pulsifer of Hennepin, Illinois. An up-
right and vigorous grower, shoots dark olive.
Fruit below medium in size, pyriform. Stalk short and
curved. Calyx small, open, basin shallow. Skin dull golden-
yellow, covered with an open network of slight russet. Flesh
white, melting, juicy, sweet and delicious. Ripens middle of
August, (Smiley in Hort.)
QUILLETETTE. Van Mons.
An odd-looking, late autumn fruit, received from Van Mons.
Fruit nearly of medium size, roundish, a little flattened. Skin
greenish, nearly covered with dull, iron-coloured russet. The
flesh is white; buttery, and melting, sweet and perfumed. No-
vember.
Raymonp. Man.
The Raymond is a native of Maine, and originated on the
farm of Dr. I. Wright, in the town of this name.
Tree of slow growth. Young shoots very slender, dark yel-
lowish-brown.
Fruit of medium size, obovate, shaped like the Doyenné,
Skin yellow, marked with russet near the stalk, and tinged with
a little red towards the sun. Stalk an inch or more long, inserted
with little or no depression. Calyx round, firm, open, set in a
shallow basin. Flesh white, buttery, melting, and very excellent.
September.
RapPELJE.
Introduced by Professor Stevens, Astoria, Long Island. Tree
vigorous and productive.
Fruit medium, obovate, sometimes obtuse, and sometimes
acute-pyriform, sometimes turbinate. Skin yellowish, covered
with cinnamon russet. Stalk long, rather thick, generally in-
serted by a lip. Calyx large and open, set in a very shallow
basin. Flesh whitish, somewhat granular, juicy and melting,
with a very sweet, rich, vinous, aromatic flavour; variable, some-
times poor. September.
Reavine.
A Pennsylvanian pear. Tree vigorous and productive.
Fruit large, elongated, obtuse-pyriform, angular and ribbed.
Skin yellow, thickly dotted with brown and grey dots and
sprinkled with russet. Stalk long, curved, enlarged and ribbed
at its insertion, generally in a depression. Calyx open, seg-
ments strong, in an exceedingly shallow basin. Flesh whitish,
granular, melting, with a brisk, vinous flavour. January to March
THE PEAR. 539
Reading.
Retour pE Roms. Van Mons.
Fruit medium, oblate, very much depressed, obscurely pyri-
form, angular. Skin yellowish, blotched with russet, and
thickly sprinkled with russet dots. Stalk short, and stout at
its insertion in a small inclined cavity. Calyx partially closed,
in a round narrow basin. Flesh whitish, coarse, granular,
melting, juicy, with a rich vinous flavour, slightly astringent.
September.
540 THE PEAR.
RicHarps.
Origin, Wilmington, Delaware. Fruit rather large, obovate,
oblate, pyriform. Skin yellow, with numerous small russet dots.
Stalk of medium length, curved, inserted by a fleshy ring in a
slight depression. Calyx partially closed, basin very small,
Flesh buttery, juicy, melting, granulated, with a sweet, pleasant,
vinous flavour. Ripens first of October.
Rwete’s. Bivort.
Beurré Audusson. Thomp. Poire Ritelle.
Tree of moderate vigour, reddish-brown shoots. Productive.
Fruit medium, oblate, turbinate, remotely pyriform. Skin
yellow, covered nearly all over with bright red. Stalk short,
fleshy at its insertion by a lip. Calyx open, in a very shallow
basin. Flesh not very fine, rather juicy, not melting or deli-
cate in flavour. September.
Ror’s BERGAMOTTE.
Raised by William Roe, Newburgh, N. Y. Tree moderately
vigorous, very productive.
Fruit medium, oblate, or Bergamotte-shaped, somewhat angu-
lar and irregular. Skin smooth, yellow, with minute yellow
dots in the shade, mottled and clouded with red on the sunny
side. ‘Stalk short, inserted in a narrow, abrupt cavity. Calyx
small, with short stiff segments, set in a narrow basin. Flesh
rather coarse, melting, with a sweet, rich, brisk, well perfumed
flavour. Core large. The flavour of this excellent new pear is
extremely like Gansel’s Bergamotte, but much more sugary.
September.
RousseLet EsPereEn.
Rousselet Double. Esperen.
Tree very vigorous, and very productive. Fruit pyriform,
turbinate, largest at its middle. Skin lemon yellow at maturi-
ty, strongly pointed with reddish-grey and white dots, and co-
vered with russet around calyx and stalk. Flesh whitish, half
fine, half melting, juicy, sugary, vinous and perfumed. Ripens
well, and is long in use. September. (Al. Pom.)
Rovusse.er Enrant Propieve. Van Mons.
Enfant Prodigue. Bivort.
One of Van Mons’ seedlings. Tree vigorous, productive.
Fruit medium, pyriform. Skin thick and rough, green, co-
vered with russet, sometimes with a sunny cheek. Stalk of me-
dium length, in an inclined cavity. Calyx large, basin shallow.
Flesh greenish-white, juicy, granular, with a first rate, vinous
flavour, very much resembling Brown Beurré, but more sugary;
highly perfumed with musk. October, November.
THE PEAR. 541
Ropes.
Origin, garden of Mr. Ropes, Salem, Mass.
Fruit medium, obovate, tapering towards each erd. Colour
cinnamon russet, slightly tinged with red on the sunny side.
Stem short, in an inclined cavity. Calyx small, open, basin
shallow. Flesh yellowish, coarse, melting and juicy. Flavour
sugary, and good, with a rich perfume. October, November.
(Hov. Mag.)
RosABIRNE.
Fruit medium, pyriform. Skin russet, on green ground, be-
coming somewhat yellow when ripe. Stalk variable in its in-
sertion, sometimes in a small cavity. Calyx partially closed,
set in a medium basin. Flesh melting, juicy, rich, and vinous ;
slightly astringent, resembles Brown Beurré. Ripens middle
of October.
RovussELetT VANDERWECKEN. Gregoire.
A pyramidal tree, of medium vigour, but very productive.
Fruit small, varying in form from Doyenne to Bergamotte.
Skin yellow at time of maturity. Flesh white, fine, melting;
juice abundant, sugary, and strongly aromatic, like that of the
Rousselet. Fruit quite of first quality, and ripe first of Novem-
ber. (An. Pom.)
RovssELet StTuTTGarr.
Tree a vigorous, upright grower, both on pear and quince.
Fruit below medium, conic, or pyramidal. Skin greenish,
with a red or brownish cheek, and sprinkled with brown and
green dots. Stalk rather long, curved, enlarged at its insertion,
generally without depression. Calyx open, basin shallow. Flesh
rather coarse, juicy, half melting, with a sweet, rich flavour,
partaking largely of the spicy aroma that belongs to the family
of Rousselets. Often rots at the core. Ripe last of August.
Saint Germain, Branpe’s.
Tree a slow grower, with slender branches.
Fruit of medium size, oval, narrowing towards both ends.
Skin yellowish-green. Flesh melting, juicy, with a rich and
excellent flavour. November and December.
SatisBuryY SEEDLING.
A native of Western New York. Tree vigorous.
Fruit depressed-pyriform. Skin rough, somewhat covered
with russet, and thickly sprinkled with russet dots. Stalk short
and thick, inserted by a fleshy ring. Calyx closed, in a deep,
uneven basin. Flesh coarse, and of not much claim to excel-
lence so far as proved. Ripe October.
542 THE PEAR.
Sanspeau, oR Sxinnzss. Thomp. Lind. Mill.
Poire Sans Peau. 0. Duh. Fleur de Guignes.
The Skinless is a very nice little pear, with a remarkably
thin, smooth skin, and a delicate, perfumed flavour. It bears in
clusters, and very regularly. It is not first rate, but is esteemed
by many.
Fruit below medium size, long pyriform. Skin very smooth
and thin, pale green, becoming light yellow, speckled with light
red in the sun. Stalk long, slender, curved, inserted in a very
trifling cavity. Calyx closed, set in a small basin, Flesh white,
juicy, half melting, with a sweet and slightly perfumed flavour,
Middle of August.
THE PEAR. 543
SELLECK.
Origin somewhat uncertain. The oldest bearing tree stands
on the grounds of Mr. Selleck, Sudbury, Vt., and is of healthy
growth, and very productive; young wood yellowish-olive.
Fruit large, obtuse-pyriform, angular, and ribbed. Colour
fine yellow, sometimes with a crimson cheek and thickly sprin-
kled with russet dots. Stalk long and curved, fleshy at its in-
sertion in a moderate cavity. Calyx nearly closed, in a rather
small uneven basin. Flesh white, a little coarse, juicy and melt-
ing, with a rich, excellent, aromatic flavour. A new, promising,
valuable fruit. September, October.
SrerrurierR. Bivort.
Suerrier d’Automne. Fondante de Millot.
Fruit medium, oblate, obconic, obtuse-pyriform. Skin yellow,
slightly disposed to russet, and thickly sprinkled with grey dots.
Stalk rather short in a moderate cavity. Calyx open, in a broad
basin. Flesh light yellow, somewhat granular, sugary, juicy,
melting, with a brisk, vinous, excellent flavour. September,
October.
SHEPPARD.
Raised by James Sheppard of Dorchester, Mass.; introduced
to notice by Dr. L. W. Puffer. Tree a free grower, and very
productive.
Fruit large, obovate, pyriform, sometimes pyramidal (greatly
varying in form). Skin rough, yellow, sometimes with a brown-
ish,red cheek, slightly sprinkled with russet dots, and with some
patches of russet. Stalk short and stout, in a depression, often
inclined, surrounded by russet. Calyx partially closed, set in a
very shallow, furrowed basin. Flesh whitish, coarse and granu-
lar buttery, melting, very juicy, with a vinous, perfumed, bana-
na flavour. Ripens last of September, and first of October.
Simon Bouvier.
Tree of moderate vigour. Fruit small, pyriform. Skin
bright green. Flesh white, fine, melting, and well perfumed.
September. (Al. Pom.)
Sotpat Lasoureur. LEsperen.
Auguste Van Krans, De Jonghe.
Raised by Major Esperen.
Tree vigorous, upright, young wood chestnut-coloured, very
productive, succeeds well upon quince. Fruit rather large,
oblique-pyriform, swelled toward the centre. Skin smooth,
544 THE PEAR.
yellow at maturity, dotted and shaded with thin light russet.
Stalk rather stout, long and curved, inserted in a small, abrupt
cavity. Calyx open, scarcely sunk, basin very small. Flesh
yellowish, slightly granular, melting, juicy, with a sugary, vi-
Soldat Labowreur.
nous, perfumed flavour. When in perfection, under high cul-
ture, it is one of the finest of pears ; somewhat disposed to drop
from young trees. October, November.
SouvVERAINE DE Printemps. Al. Pom.
Poire de Printemps.
Fruit medium, oblate, obscurely-pyriform, angular. Skin
yellow, sprinkled with russet. Stalk short and thick, inserted
in a depression. Calyx closed, basin irregular. Flesh white,
juicy, melting, coarse and granular, somewhat astringent; with
a brisk, vinous flavour. March,
THE PEAR, 545
SouvERAINE D’Ere.
Fruit medium, obovate, obconic, truncate. Skin light yellow,
with numerous dots, which are crimson on the sunny side.
Stalk short, in a narrow cavity, frequently by a lip. Calyx par-
tially closed, basin medium. Flesh whitish, juicy and melting.
Flavour sugary, vinous, rich. Ripens first of September.
Sreruine. Hov. Mag.
De Mott.
Origin, Livingston Co., N. Y.; grown from seed brought from
Connecticut. Tree vigorous, upright, young wood yellowish-
brown, an early bearer, and productive.
Fruit medium, nearly round, slightly oval, very obscurely py-
riform. Skin yellow, sometimes with a few small patches of rus-
set, and on the sunny side a mottled crimson cheek. Stalk ra-
ther stout, inserted in a slight cavity by a ring. Calyx open, in
a shallow, rather uneven basin. Flesh rather coarse, juicy,
melting, with a very sugary, brisk flavour. Ripens last of Au-
gust, and first of September.
ro
Srevens’ Genesee. Man. Thomp.
Guernsey. Pom. Man. Stevens’ Genesee.
Louis de Busse?
This admi- .
rable _ pear,
combining in
some degree
the _—_excel-
lence of the
Doyenné and =
Bergamotte,
is reputed to
be a seedling
of Western
New - York.
It originated
on the farm
of Mr. F. Ste-
vens, of Li-
ma, Livings-
ton Co., N. Y.
Altho’ placed
among au-
tumn pears,
it frequently
ripens here
at the end of
August Stevens’ Genesee.
546 THE PEAR.
among the late summer varieties. Young shoots diverging,
dark grey.
Fruit large, roundish-obovate, and of a yellow colour, resem-
bling that of the Doyenné (or Virgalieu). Stalk about an inch
long, stout, thicker at the base, and set in a slight, rather one-
sided depression. Calyx with short, stiff divisions, placed in a
smooth basin of only moderate depth. Flesh white, half but-
tery, with a rich, aromatic flavour, somewhat like that of Gansel’s
Bergamotte. First of September.
Sryrian. Thomp.
This very bright-coloured and excellent pear comes from
England. ‘Tree not thrifty.
Fruit rather large, pyriform, a little one-sided and irregular.
Skin deep yellow, with a bright red cheek, and streaks of light
russet. Stalk an inch and a half long, curved, slender, fleshy
where it tapers into the fruit. Calyx large, open, and set in an
irregular basin. Flesh yellowish, not very fine grained, crisp,
with a rich, high-flavoured juice. October.
Sryrer. Hort.
Origin uncertain; introduced by Allen W. Corson, of Mont-
gomery Co., Pa. Tree a very vigorous grower, shoots stout
and short jointed, productive.
Fruit medium size, form roundish. Skin green, becoming
yellow, with many russet dots and markings. Stalk rather
short, inserted in a small, shallow cavity. Calyx almost obso-
lete, basin narrow, moderately deep. Flesh yellowish-white,
somewhat gritty at the core, buttery, melting. Flavour exceed-
ingly rich, and perfumed. A distinct pear of great excellence.
Ripens middle of September. (W. D. Brinckle.)
Sr. Jean Baptiste.
One of Van Mons’ seedlings. Fruit medium, pyriform.
Skin greenish-yellow, rough, and sprinkled with russet. Stalk
medium, curved, inserted by a lip in an inclined depression.
Calyx open, basin broad and shallow. Flesh granular, juicy,
melting, sweet and perfumed. October, November.
Sr. Micuart Arcuanee. An. Pom.
Plombgastel.
Tree vigorous and productive ; succeeds on quince.
Fruit large, elongated, pyriform. Skin greenish-yellow, with
many russet dots. Stalk of medium length, stout and fleshy at
its insertion, almost without cavity, surrounded by russet. Ca-
.
THE PEAR. 547
lyx closed, basin small and uneven. Flesh yellowish, melting,
abounding in juice, somewhat coarse and granular, with a fine
rich, aromatic flavour. October.
St. Vincent pE Paut.
Fruit small, like Martin Lee. Skin russet. Flesh sugary,
half melting, ripening in January. (Leroy’s Cat.)
Sr. DororHEsr.
Royale. Nouvelle.
Of foreign origin ; tree vigorous.
Fruit large, acute-pyriform. Skin rough, dull green, faintly
browned in the sun. Stalk long and curved, in a very shallow
cavity. Calyx partially closed, moderately sunk in a rather
contracted basin. Flesh white, fine, very melting and juicy.
Flavour rich, saccharine and vinous, with an orange-like per-
fume. October. (Hov. Mag.)
St. Ghislain,
Sr. Gutstaiy. Thomp.
Quinnipiac.
A most excellent Belgian pear, recently originated by M.
Dorlain, and introduced into the United States by S. G. Per-
kins, Esq., of Boston. When in perfection, it is of the highest
quality, but on some soils it is a little variable. The tree is re-
548 THE PEAR.
markable for its uprightness, and the great beauty and vigour
of its growth. Young shoots light brown.
Fruit of medium size, pyriform, tapering to the stalk, to -
which it joins by fleshy rings. Skin pale clear yellow, with a
few grey specks. Stalk an inch and a half long, curved. Ca-
lyx rather small, open, set in a shallow basin. Core small.
Flesh white, buttery and juicy, with a rich, sprightly flavour.
Sr. AnprRE. Man. in H. M.
Imported by Mr. Manning, from the Brothers Baumann, of
Bolwyller. Wood cancers.
Fruit medium, obovate. Skin light greenish-yellow, some-
what dotted with red. Flesh white, fine grained, buttery, melt-
ing, and excellent. Early in September. Fruit sometimes
cracks.
St. Germain. O. Duh. Lind. Thomp.
St. Germain Gris. St. Germain Jaune.
Inconnue la Fare,
This is a well-known old French variety. The tree is rather
a slow grower, with a dense head of foliage,—the leaves nar-
row, folded, and curved; the wood slender, and light olive co-
loured.
Fruit large, pyriform, tapering regularly from the crown to
the stalk. Skin yellowish-green, marked with brownish specks
on the sunny side, and tinged with a little brown when ripe.
Stalk an inch long, strong, planted obliquely by the side of a
small, fleshy swelling. Calyx open, set in a shallow basin.
Flesh white, a little gritty, but full of refreshing juice, melting,
sweet, and agreeable in flavour. November and December.
The Srripep Germain (St. Germain Panachée) is a pretty
variety of this fruit, differing only in being externally striped
with yellow.
Sr. Germain, Prince’s. Pom. Man. Thomp.
Brown St. Germain. New St. Germain.
Prince’s St. Germain is a seedling from the foregoing pear, —
raised at Prince’s nurseries, at Flushing, about forty years ago.
It is a most thrifty and hardy tree, with dark reddish-brown
shoots. The fruit keeps as well as a russet apple, is uniformly
good, and is certainly one of the best late pears when under
good cultivation. It is much more esteemed in the Eastern
States than the old St. Germain.
Fruit of medium size, obovate, inclining to oval. Skin near-
ly covered with brownish russet over a green ground, and be-
coming dull red next the sun. Stalk an inch or more long, a
TEE PEAR. 549
little curved, and placed in a slight, flattened depression. Ca-
lyx large, open, firm, and nearly without divisions, set in a
smooth, nearly flat basin. Flesh yellowish-white, juicy, melt-
ing, with a sweet, somewhat vinous, and very agreeable flavour.
November to March.
Sr. Menrn.
Fruit large, elongated, pyriform. Colour yellowish-green,
with fawn about the crown, russet surrounding the stem, and
thickiy dotted all over. Stem of moderate length, inserted in
an even cavity. Calyx small, basin shallow. Flesh melting,
juicy, excellent. Ripens from the 10th to the end of Septem-
ber. (L. E. Berckman’s MS.)
Sutuivan. Man. in H. M.
Van Mons, No. 889.
Sent to this country by Van Mons, and named by Mr. Man-
ning. Young shoots slender, diverging, reddish-brown. Fruit
of medium size, oblong-pyriform. Skin pale greenish-yellow.
Stalk an inch and a half long, stout, inserted at the tapering,
pointed end. Flesh juicy, melting, sweet and pleasant. Sep-
tember.
SupPREME DE QuinePER. C. H. A.
Tree vigorous and productive. Fruit medium or small, obco-
nic, obovate. Skin fine, clear yellow, richly shaded with red,
somewhat specked and netted with russet. Stalk rather short,
obliquely inserted, without cavity, by a slight appearance of a
lip. Calyx open or partially closed; basin shallow. Flesh
whitish, juicy, melting, sweet and perfumed. Ripe early in
August—should be gathered very early, or becomes dry.
Surpasse Meuris.
Tree vigorous. Fruit medium, depressed, pyramidal. Skin
rough, entirely covered with russet. Flesh whitish, melting
and juicy, sweet and vinous, with a peculiar flavour. Ripens
. iniddle of October. (Al. Pom.)
SurpPasse CRASSANE.
A new seedling of Van Mons. Fruit greatly resembles the
old Crassane. Tree vigorous and healthy, both on pear and
quince, and is much more productive than the old variety,
which it surpasses.
550 . THE PEAR. p
Surpasse Vireatiev. Man.
Surpasse Virgouleuse. Colmar Van Mons?
The precise origin of this very delicious fruit is not known.
It was first sent out from the nursery of the late Mr. Andrew
Parmentier, of Brooklyn, under this name, and is, perhaps, an
unrecognised foreign pear, so named by him in allusion to its
surpassing the favourite Virgalieu (White Doyenné) of New-
York.
Fruit rather large, obovate, sometimes roundish-obovate.
Skin smooth, pale lemon yellow, with a very few minute dots,
and rarely a little faint red on the sunny side. Stalk rather
more than an inch long, not deeply planted in a cavity rather
higher on one side. Calyx rather small, and pretty firm, set in
a slight, smooth basin. Flesh white, exceedingly fine grained
and buttery, abounding with delicious, high flavoured, aromatic
juice, different from that of the Doyenné. October.
Suzette pe Brevay. Al. Pom.
Raised by Major Esperen. Tree vigorous on pear and quince,
and very productive.
Fruit small, obconic, angular. Skin yellowish, sprinkled with
minute dots, and some traces of russet. Stalk very long, cury-
ed, inserted in an irregular cavity by a fleshy ring. Calyx
open, basin shallow and uneven. Flesh whitish, melting, su-
gary and somewhat perfumed, refreshing and vinous. Ripe Jan-
uary, March. Has not yet succeeded well here; may be good on
quince.
TARQUIN DE PYRENNEES.
Tree vigorous. Fruit large, pyriform. Stem long, stout,
fleshy at its junction, without cavity. Calyx large, open, with
persistent segments, in a broad, irregular basin, surrounded by
russet. Skin green, sprinkled or patched with russet, and
thickly covered with brown dots. Flesh of poor quality, a very
long keeper, and said to keep two years. Only a cooking pear.
Taytor PEAR.
Merriweather. .
Originated on the farm of Mr. Merriweather, near Charlottes-
ville, Albemarle Co., Va. Tree vigorous, young wood olive,
productive.
THE PEAR. 551
Fruit medium, roundish, oblate. Skin light green, mottled
with dark green. Stalk rather long, fleshy at its termination,
in a very slight depression. Calyx very small, set in a wide, su-
perficial basin. Flesh fine texture, buttery. Flavour vinous,
with a delicate, vanilla aroma. Quality “very good.” Ripe
November to February. (Dr. W. D. Brinckle, MS.)
TRA.
Raised by Mrs. Ezra Merchant, of Milford, Conn. The seed
was found in a
pound of tea, which
she purchased at the
store, hence its
name.
Tree vigorous and
productive, young
wood greenish-yel-
low. Fruit medium,
obovate, inclining to
pyriform, with a su-
ture on one side.
Skin lemon yellow,
with numerous small
brown dots, and
sometimes a reddish
cheek. Stalk rather
stout, inserted ob-
liquely, under a lip
in a very small cavi-
ty. Calyx half clos-
ed, basin shallow.
Flesh white, fine,
juicy, melting and
vinous. Ripens last
of August to middle
of September; a very
promising pear.
Tea,
TuEopore Van Mons. Bivort. Thomp.
Tree vigorous and productive on pear or quince.
Fruit rather large, elongated, obscurely pyriform, irregular.
Skin greenish, slightly sprinkled with russet. Stalk inserted at
an inclination by a lip, surrounded by russet. Calyx closed, set
in a small, irregular basin. Flesh white, coarse, granular, juicy,
melting and vinous. Ripe September, October.
552 THE PEAR.
Theodore Van Mons.
THompson’s. Thomp.
This new and very rich-flavoured pear, received by us from
the Horticultural Society of London, was named in honour of
Mr. Robert Thompson, the head of the fruit department in the
Society’s garden, to whose pomological acumen the horticultu-
ral world is so largely indebted.
Tree vigorous and productive, fruit variable.
Fruit of medium size, obovate, slightly irregular in surface.
Skin pale lemon yellow, with a few small, russety dots and
streaks. Stalk pretty stout, an inch or more long, inserted in
a blunt, uneven cavity. Calyx open, stiff, often without divi-
sions, basin slightly sunk. Flesh white, buttery, melting, with a
rich, sugary, slightly aromatic flavour. October and November.
THE PEAR. 553
THORP.
Received from J. M. Ketchum, of Brandon, Vermont.
Fruit large, obovate, truncate, obtuse-pyriform. Skin fine
waxen yellow, with a slight tinge of crimson, thickly covered
with brown dots. Stalk of medium length, rather stout, in a
deep, narrow, irregular cavity. Calyx small and closed, basin
furrowed. Flesh white, buttery, melting. Flavour very agree-
able. October.
THUERLINCK.
A very large, showy fruit, whose quality does not equal its
beauty, and whose great weight of fruit causes it to fall from
the tree with so little wind that it is not profitable for garden
or orchard. (Al. Pom.)
Torren’s SEEDLING.
Raised by Colonel Totten, of New Haven, Conn. ‘Tree vi-
gorous.
Fruit medium or below, turbinate, pyriform. Skin pale yel-
low, slightly sprinkled with russet, and shaded with dull crim-
son. Stalk long, and fleshy at its insertion, by a lip. Calyx
closed, basin shallow. Flesh whitish, buttery, juicy, melting,
with a rich, vinous, perfumed flavour. Ripens last of Septem-
ber, and first of October.
TRIOMPHE DE JopoIGNE. Bouvier.
A seedling of Bouvier, very vigorous and _ productive.
Young wood dull brown.
Fruit very large, obtusely pyriform. Surface knobby and
uneven, with the appearance of suture along its side. Skin
rough, thick, greenish-yellow, with russet dots, and a bronze
blush on the sunny side. Stalk large, long and curved, inserted
by aring in an inclined cavity, Calyx small, partially closed,
basin small. Flesh rather coarse, buttery, juicy, exceedingly
musky, sweet, and pretty good. November, December.
TYLER.
Fruit small, turbinate, remotely pyriform. Skin yellow, eo-
vered with russet dots. Stalk long and slender, in a moderate
cavity, surrounded by russet. Calyx open, basin shallow and
uneven. Flesh white, coarse, granular, buttery, melting, juicy,
brisk and vinous. October.
Upper Crust.
A seedling of South Carolina, and introduced by Colonel
Summer.
24
554 THE PEAR.
Fruit in size and shape resembling Dearborn’s seedling. Co-
lour green, much blotched with russet. Flesh buttery and melt-
ing, with an excellent flavour. Season July, and ripens well in
the house. Has not proved good here.
Uwcutan.
Dowlin. Round Top.
Origin on the premises of widow Dowlin, Uwchlan township,
Pa., near the Brandywine.
Fruit below medium, roundish, inclining to obovate. Skin
yellow, mostly covered with golden russet. Stalk long, curved,
in a slight depression. Calyx open, basin shallow. Flesh
white, melting, juicy, with a fine, aromatic flavour. If not pick-
ed early, it is disposed to rot at the core. Ripens last of Au-
gust.
Van Buren. Wilder MS.
An American seedling, raised by Governor Edwards, of
New Haven, for which we are indebted to Colonel Wilder, of
Boston. It is a most beautiful fruit, of second quality only for
the table, but very excellent for baking and preserving, and
kitchen use generally.
Fruit large, obovate, rather flattened at the eye. Skin clear
yellow, with a rich, orange-red blush next the sun, regularly
dotted with conspicuous, brownish specks, and slightly touched
with greenish and russet spots. Flesh white, crisp, sweet and
perfumed.
Van Marvum. Bivort.
Grosse Calebasse of Langelier. Triomphe d’Hasselt.
Grosse Calebasse Noisette ?
Fruit very large, gourd-form. Skin covered with bronze,
lightly coloured in the sun, and dotted with greyish red. Flesh
white, coarse and stringy, half melting, not very juicy, but
sweet, and pleasantly perfumed. (For baking.) October, No-
vember. (Al. Pom.)
VANQUELIN.
Poire Seutin?
Fruit large, oval, swelled at the middle, obtuse at the stalk.
Flesh slightly coarse, juice abundant. Flavour rich, subacid, —
perfumed. November to March. (Hov. Mag.)
Van Asscue. Bouvier.
Van Assene (erroneously). Van # sshe,
Tree very vigorous, productive ; young ° .oots reddish-brown.
THE PEAR. 555
Fruit medium, turbinate, inclining to conic. Skin yellowish,
sprinkled with numerous brown and red dots, with a warm
cheek. Stalk short, rather stout, and obliquely planted with-
Van Assche.
out depression. Calyx partially closed, basin broad and deep.
Flesh white, juicy, melting, with a rich, aromatic flavour. Ri-
pens October, November.
Verte Loneur or ANGERS.
Fruit exceedingly elongated, pyriform, tapering from centre
towards base and crown. Colour green. Stalk of medium
length, stout, inserted at a great inclination. Calyx small, in a
very small basin. Flesh green, juicy, with a good, sweet, vinous
flavour. Ripens a little later than “ Verte Longue” of Duhamel.
This last, we suspect, may be synonymous with “Green Fig.”
556 THE PEAR.
Verte Loneur. Coxe.
Monille Bouche L.H.S. Long Green. Bivort.
An old variety described by Duhamel. Tree very vigorous
and productive. Fruit turbinate, somewhat elongated. Stalk
of medium length, nearly perpendicularly inserted. Calyx
small, almost without basin. Skin remains green when fully
ripe. Flesh melting, juicy, with a pleasant, spicy flavour.
September.
Verte Longue Panache resembles the above, but striped with
yellow.
Vezouziere.
VezouziERE. Thomp. Bivort.
A seedling of Leon le Clerc, vigorous and productive.
Fruit medium or below, nearly globular, slightly oval, angu-
lar. Skin yellowish, sprinkled with minute grey and green
dots. Stalk. long, curved, inserted in a broad, shallow cavity.
Calyx open, persistent, in a wide, uneven basin. Flesh very
juicy, melting, sweet and agreeable. September.
THE PEAR. by
Vicar of Winkfield.
Vicar oF WinkFieLD. Thomp.
Le Curé, of the Clion. Kenrick.
Monsieur le Curé, § French. ;
This large and productive pear was discovered not long since,
as a natural seedling, in the woods of Clion, France, by a French
curate, whence it obtained in France the familiar name of Le
558 THE PEAR.
Curé, or Monsieur le Curé. A short time after it became
known at Paris, it was imported into England by the Reverend
Mr. Rham, of Winkfield, Berkshire, and cultivated and dissemi-
nated from thence, becoming known in the neighbourhood of
London as the Vicar of Winkfield.
With regard to its merits there is some difference of opinion
—some persons considering it a fine fruit. It is always remark-
ably large, fair, and handsome. We think it always a first rate
baking pear. Occasionally we have tasted it fine as a table
pear, but generally it is astringent, and only third rate for this
purpose. If ripened off in a warm temperature, however, it
will generally prove a good, second rate eating pear. But its
great productiveness, hardiness, and fine size, will always give
it a prominent place in the orchard as a profitable market
cooking pear. The tree grows thriftily, with drooping fruit
branches. Shoots diverging, dark olive.
Fruit large and long-pyriform, often six inches long, and a
little one-sided. Skin fair and smooth, pale yellow, sometimes
with a brownish sheek, and marked with small brown dots.
Stalk an inch or un inch and a half long, slender, obliquely in-
serted without depression. Calyx large, open, set in a basin
whieh is very slightly sunk. Flesh greenish-white, generally
juicy, but sometimes buttery, with a good, sprightly flavour.
November to January.
VICOMTE DE SPOELBERCH. Van Mons.
De Spoelberg. Delices, Van Mons.
Tree vigorous, productive; has not proved very good, may
improve with age.
Fruit medium, roundish, turbinate. Skin pale yellow, cover-
ed with numerous small dots, and small patches of russet.
Stalk long, curved, fleshy at its insertion, with slight russet.
Calyx open, basin shallow. Flesh white, buttery, juicy, melt-
ing, not high flavoured. November, December.
Wap.eiex. Cole.
Origin, New Hampshire. Fruit rather small, roundish, obo-
vate. Skin yellow. Stalk short, stout, inserted in a small
plaited basin. Flesh melting, juicy and delicious. Tree hardy
and vigorous. Last of August and first of September. (Cole.)
Waker. Van Mons.
135 of Van Mons.
Tree hardy, but not a rapid grower; forms a fine pyramid ;
shoots very stout, greyish- brown.
Fruit large, exceedingly elongated, pyriform. Skin yellow,
THE PEAR. 559
with a crimson cheek, Stalk long, enlarged at its junction
with branch and fruit. Calyx in an uneven basin. Flesh but-
tery, rich, with a peculiar almond flavour. Ripens well, and
keeps from September to December.
Wasuineton. Man. Ken.
Robinson.
A beautiful, oval,
American pear of
very excellent qua-
lity, which is a na-
tive of Delaware.
It was discovered
there in a thorn
hedge, near Naa-
man’s creek, on
the estate of Colo-
nel Robinson, about
fifty years ago. It
is one of the most
attractive and dis-
tinct of our na-
tive dessert pears.
Young shoots slen-
der, diverging, red-
dish-brown.
Fruit of medium
size, oval-obovate,
regularly formed.
Skin smooth, clear
lemon-yellow, with
a sprinkling of red-
dish dots on the
sunny side. Stalk
about an inch and
ahalf long, inserted
even with the sur-
face, or with a Washington.
slight depression. Calyx small, partly closed, and set in a shal-
low basin. Flesh white, very juicy, melting, sweet and agreea-
ble. Middle of September.
WENDELL.
A seedling of Van Mons, named in honour of Dr. H. Wen-
dell, Albany, N. Y. Tree vigorous, upright.
Fruit of medium size, pale yellow, with tracings and some-
times large patches of russet, often with a bright red cheek
560 THE PEAR.
next the sun. Flesh melting and juicy, good, but not high fla-
voured. Middle of August to middle of September. (Robert
Manning MS.)
Westoorr. Hort.
A native of Rhode Island. Tree vigorous, an early bearer,
very productive.
Fruit medium, irregular, globular. Stalk long, curved, ra-
ther stout, fleshy at its insertion, in a cavity of moderate depth,
with a lip. Calyx very small, in a shallow, furrowed | basin.
Colour light yellow, with numerous grey dots. Flesh white,
juicy, nearly melting, coarse, granular, sweet and agreeable.
September, October.
Wuarton’s Barry.
Origin unknown. ‘Tree vigorous, wood yellowish-brown.
Fruit above medium, obovate, pyriform. Skin yellowish-
green, with russet dots. Stem long, cavity slight. Calyx open.
Flesh white, melting, juicy, sweet. Ripe middle to last of Au-
gust. (Elliott.)
j Wuirr’s SEEpLina.
Introduced by C. B. Lines, New Haven, Conn.
Fruit medium, round, obovate. Skin greenish-yellow, some-
times russeted. Stem rather long and slender, obliquely insert-
ed into a small fleshy excrescence. Calyx open, basin shallow.
Flesh fine, juicy, and good. (Ad. Int. Rep.)
WIEst.
From Pennsylvania. Fruit medium, nearly globular, some-
what oval. Skin green, with numerous dark-green dots.
Stalk rather long, inserted in a moderate cavity. Calyx open,
basin shallow and irregular. Flesh whitish, juicy, melting, sub-
acid, pleasant. September.
WILLIAMSON,
Origin on the farm of Nicholas Williamson, Long Island.
Tree hardy, vigorous, and a good bearer. Fruit medium, ob-
ovate, narrowing rapidly to the stalk, which is stout and short
in a moderate cavity. Calyx entirely caducous, leaving but a
scar ; basin rather deep and abrupt. Skin golden yellow, thick-
ly sprinkled with russet dots, and considerably russeted at base
and crown. Flesh yellowish-white, fine grained, and nearly
melting, juicy, sugary, vinous, rich. October. (Iort.) ~
THE PEAR. 561
Wiuutams’ Earty. Man.
A native fruit, which originated on the farm of Mr. A. D.
Williams, of Roxbury, Mass.
Fruit small, roundish-turbinate, regularly formed. Skin
bright yellow, thickly sprinkled with rich scarlet dots on the
sunny side. Stalk an inch and a half long, straight, a little
fleshy where it joins the fruit. Calyx very short, open; basin
shallow, and slightly plaited. Flesh white, a little coarse-grain-
ed at first, but, when ripe, very juicy, half buttery, rich, with a
slightly musky flavour. First to the middle of September.
Young wood dark.
Wittermoz. Bivort.
Forms a fine tree, very much covered with spines. Fruit
large, pyriform. Skin golden yellow at maturity, coloured on
the side of the sun. Flesh white, fine, melting, juice abundant,
sugary, and agreeably perfumed. October, November. (Al.
Pom.)
WILMINGTON.
A seedling of Passe Colmar, raised by Dr. Brinckle of Phila-
delphia.
Fruit medium, obtuse-pyriform, somewhat compressed at the
sides, sometimes roundish-obovate. Skin cinnamon russet, with
patches of greenish-yellow on the shaded side, and sometimes
faint traces of carmine on the part exposed to the sun, with oc-
casionally a number of black dots encircled by a carmine mar-
gin. Stem somewhat variable in length, obliquely inserted in a
small cavity, sometimes without depression. Calyx medium,
with short, erect segments, set in a rather large, sometimes
slightly furrowed basin. Flesh fine, melting and buttery. Fla-
vour rich and saccharine, with the delicious aroma of the Passe
Colmar—“ Best.” Season September. (W. D. Brinckle, MS.)
WILBUR.
The Wilbur is a native fruit, which originated in Somerset,
Mass. Shoots slender, yellowish-brown.
Fruit of medium size, obovate. Skin dull green and russeted.
Stalk three-fourths of an inch long, inserted with little or no de-
pression. Calyx prominent, basin scarcely sunk. Flesh melt-
ing, juicy, sweet and pleasant, but slightly astrmgent. Septem-
er.
Wixinson. Man. Thomp.
The original tree grows on the farm of Mr. J. Wilkinson,
24%
562 THE PEAR.
Cumberland, Rhode Island. The tree is very thrifty, hardy,
and a regular bearer. The shoots are long, upright, stout,
greenish-yellow.
Fruit of medium size, obovate, inclining to oval. Skin
smooth and glossy, bright yellow, dotted with brown points.
Stalk an inch and a quarter long, rather stout, inserted with lit-
tle or no depression. Calyx small, open and firm, set in a shal-
low basin. Flesh very white, juicy, melting, sweet and rich,
with a slight perfume. October to December.
WINTER SECKEL.
Origin, near Fredericksburg, Va.; introduced by H. R.
Roby.
Fruit medium, regularly formed, obovate. Skin dull yellow-
ish-brown, somewhat russeted, with a red cheek. Stalk long,
slender, curved. Flesh white, fine grained, buttery, very juicy,
melting, with a very rich, sweet, aromatic flavour. February.
(H. R. Roby.)
Wrepow. C. Hort. A.
Tree moderately vigorous, very productive.
Fruit medium, oblate, turbinate, inclining to pyriform. Skin
russet, on greenish-yellow ground. Stalk long, inserted with-
out cavity. Calyx small and open; basin very shallow. Flesh
buttery, juicy, melting, with a very rich, vinous flavour. Sep-
tember, October.
ZePuIRin Grécorrs. Grégoire.
Tree moderately vigorous, very productive.
Fruit small, roundish, somewhat turbinate. Skin smooth,
shining, bright green, becomes lemon-yellow at maturity.
Flesh white, fine, melting, buttery, juice plentiful, sugary, very
agreeably perfumed. Begins to mature in November, and con-
tinues until February. (An. Pom.)
Zepuirin Louis Gricorre. Grégoire.
Raised by Grégoire. Tree of moderate growth, produc-
tive.
Fruit of medium size, turbinate. Skin yellow, with a crim-
son cheek, and slightly russeted about the stalk, which is short
and thick, inserted in a small cavity. Eye small, basin shallow.
Flesh white, melting, very juicy, and delicately perfumed, De-
cember. (Al, Pom.)
Zoar Beauty. Elliott.
Zoar Seedling.
A native of Ohio. Tree vigorous, dark-brown shoots, an ear-
THE PEAR. 563
ly and abundant bearer. Fruit below medium, depressed, pyri-
form. Colour light yellow, with greenish spots, red in the sun,
with deep red spots. Stem generally long, slender, curved,
plaited, with slight depression on one side. Calyx large, basin
shallow. Flesh yellowish-white, a little coarse, juicy, sweet.
Ripe early in August. (Elliott.)
CLASS III.
Comprises those superseded by better sorts, some of which,
however, are adapted to certain localities.
AttHoRPE Crassane. Thomp. Lind.
Fruit medium, roundish-ovate. Skin pale green. Flesh
white, buttery and quite juicy, not rich, slightly perfumed.
Ripe October, November.
Amaporre. Thomp.
Madotte. Beurré Knox?
Fruit rather large, pyriform. Skin pale yellow. Stalk me-
dium, cavity small. Calyx open, basin shallow and uneven.
Flesh whitish, coarse, juicy, vinous; variable, sometimes astrin-
gent. Ripe October.
Amprosia. Lind. Thomp.
Early Beurré.
A French pear of medium size, roundish-obovate. Skin
greenish-yellow, a little russeted. Flesh buttery, without much
flavour. September.
ANGLETERRE. Thomp.
English Beurré. Lind. Beurré d’Angleterre. Nois.
Fruit medium, pyriform. Skin dull light green, brownish-
russet cheek. Flesh white, buttery and melting, full of juice,
and of pleasant, though not high flavour. Middle of Septem-
ber.
Aston Town. P. Mag. Thomp. Lind.
Fruit small, roundish-turbinate. Skin pale yellowish, with
brown specks. Flesh soft, buttery, moderately sweet, perfumed.
Middle and last of September.
Brau Present p’ Artois.
Fruit large, pyriform. Skin light yellow, with numerous
564 THE PEAR.
brown dots, and patches of russet. Stalk medium, in a slight
cavity. Calyx small, partially closed in a shallow basin. Flesh
granular, melting, sweet; scarcely good; apt to rot at. the core.
Ripe last of September.
Betmonr. Thomp. .
An English kitchen pear.
Fruit roundish-obovate, medium, Skin yellowish-green, a
little brownish next the sun. Flesh rather coarse, juicy, and
sweet. October.
Be.iz pe Bruxerizs. Nois. Thomp.
Belle d@ Aott.
A large and handsome fruit, of poor quality.
Fruit large, pyriform. Skin pale yellow, with a soft red
cheek when fully exposed. Flesh white, sweet, and slightly
perfumed. Middle of August.
BERGAMOTTE p'Houtanpe. Thomp. Duh.
Holland Bergamot. Lind. Bergamotte de Fougére.
Beurré d’Alengon. Amoselle.
Bergamotte d’Alencon. Lord Cheeney’s.
Jardin de Jougers. Sarah.
An excellent kitchen fruit, which will keep sound till May or
June. Shoots stout, diverging, olive-brown.
Fruit rather large, roundish. Skin green, much marbled and
covered with thin brown russet, but becoming yellowish at ma-
turity. Flesh white, crisp, with an abundant, sprightly, agreea-
ble juice.
Bercamorre Suisse. O. Duh. Lind.
Swiss Bergamot. Lind.
A very pretty, roundish, striped pear. Branches striped.
Fruit of medium size, roundish, a little inclined to turbinate.
Skin smooth, pale green, striped with yellow and pale red,
Flesh melting, juicy, sweet and pleasant. October.
Bereamor, Easter. Mill. Lind. Thomp.
Bergamotte de Paéques. Duh. Winter Bergamot.
Bergamotte d’Hiver. Paddrington.
Bergamotte de Bugi. Royal Tairling.
Bergamotte de Toulouse. Terling.
Robert’s Keeping. St. Herplain d’Hiver,
An old French variety. Tree vigorous and _ productive.
Keeps well, and a good cooking fruit.
Fruit medium, roundish-obovate, narrow at the stalk. Skin
THE PEAR. 565
smooth, pale green, thickly speckled with conspicuous, light
grey dots, and becoming pale yellowish at maturity. Flesh
white, crisp, juicy, with a sprightly flavour. February to May.
Bereamot, Autumn. Mill. Lind. Thomp.
English Bergamot. York Bergamot.
Common Bergamot (of England). English Autumn Bergamot
Fruit small, roundish and flattened. Skin roughish green.
Flesh greenish-white, coarse-grained at the core, juicy, sugary.
September.
The Bereamorre v’Auromne of the French is a distinct
fruit from this. Skin light yellowish-green, brownish-red cheek.
Flesh breaking, juicy, and refreshing, but not high flavoured.
A second rate fruit.
Bereamort, Karty. Thomp. Lind. P. Mag.
A second rate French sort. Fruit medium, roundish. Skin
pale yellowish-green. Flesh quite juicy, crisp, with a pleasant,
sweet flavour. Ripe about the 20th of August.
Bereamor, Summer. Thomp. Coxe.
The Summer Bergamot is an old foreign variety, of small
size and second quality. The tree is of feeble growth.
Fruit quite small, round. Skin yellowish-green. Flesh jui-
cy, and pretty rich in flavour, but quickly becomes mealy and
dry. Last of July.
There is a Large Summer Bereamor, quite distinct from the
above. Flesh breaking and half buttery, not rich. September.
The tree grows and bears finely.
Bereamot, Hamppen’s. Thomp.
Summer Bergamot. Lind. Mill. Bergamotte d’Eté. 0. Duh.
Bergamotte d’Angleterre. . Scotch Bergamot, ) ac. to
Fingal’s. Ellanrioch, Thomp.
Fruit large, roundish, yellow. Flesh white, breaking, a little
coarse in texture, but, if gathered early and ripened in the
house, it becomes half buttery, sweet and agreeable. Fivss of
September.
Bezi p’Hért. Thomp.
Bezi Royal. Franzosische Rumelbirne.
This is a very excellent winter stewing pear, which bears
most abundantly. It is of no value for the dessert.
Fruit medium, roundish. Skin greenish-yellow, with a red
dish blush. Flesh tender, juicy, free from grit, with an anise
like flavour. Fit for cooking from October to January.
566 THE PEAR.
Bevurré Le Fevre.
Beurré de Mortefontaine.
Fruit large, irregularly oval, very transient, not valuable.
Bevurré Bo.iwitier.
A baking pear of February and March, not valuable.
Beurré Romain. Thomp. N. Duh.
Of foreign origin, Fruit of medium size, regularly formed,
obovate. Skin pale yellowish-green; flesh white, juicy, sweet
and agreeable. September to October.
Bevurreé Seutiy. Bouvier.
Fruit medium, pyriform, inclining to oval, irregular or angu-
lar. Colour green, sprinkled with russet, sometimes shaded
with dull crimson. § Madeleine a Petite Fleur,
Lord Fauconberg’s Mignonne,
A very excellent peach, and a favourite variety with all Euro-
pean gardeners. Its leaves are more coarsely and deeply ser-
rated than those of other varieties.
Leaves serrated, without glands, Fruit rather large, inclining
to ovate, being rather broader at the base than at. the top; the
suture of moderate size. Skin pale greenish-white, with a deep-
red marbled cheek. Flesh white, but pale red at the stone;
melting, juicy, rich, and excellent. Beginning of September.
Flowers small.
Roya Georce. P. Mag. Lind. Thomp.
Early Royal George. Red Magdalen.
Millet’s Mignonne. Madeleine Rouge a Petite Fleur,
Lockyer’s Mignonne. French Chancellor,
Griffin’s Mignonne. Early Bourdine, incorrectly of some.
Superb. Double Swalsh,
Few of the early peaches surpass in flavour and beauty the
Royal George. It is one of the finest European varieties, and
attains the highest flavour with us. The points of its shoots
are a little inclined to mildew, which is entirely, in our climate,
prevented by the shortening-in pruning. It is a regular and
moderate bearer.
Leaves serrated, without glands. Fruit above the middle
size, or rather large, globular, broad, and depressed, the suture
deep and broad at the top, and extending round two-thirds of
the fruit. Skin pale, or white, thickly sprinkled with red dots,
and the cheek of a broad, rich, deep red, slightly marbled. Flesh
whitish, but very red at the stone, melting, j juicy, very rich, and
of the highest flavour. From the 20th to the last of August.
Flowers small.
Scorr’s Earty Rep.
Scott’s Early Red is a new variety, of very excellent flavour,
and a prolific bearer, which we have lately received from New
Jersey.
27
626 THE PEACH.
Leaves with obscure globose glands. Fruit of medium size,
roundish, a little depressed, the suture distinctly marked, but
not deep. Skin pale greenish-white, but much covered with red,
which is mottled with fawn-coloured dots. Flesh whitish, very
juicy, with a rich and luscious flavour. Middle of August.
Flowers small.
Scott’s MaGnarTE.
A noble variety of the Red Rareripe. Glands reniform. Fruit
very large, round, depressed. Skin pale yellow, with a dark-
red cheek. Flesh white, luscious, and well-flavoured. Ripens
early in September. (Prince’s MS.)
Scort’s Nectar.
Another very fine seedling from the Red Rareripe. Glands
globose. Fruit large, round, somewhat depressed. Colour red,
shaded on pale yellow ground, and bright red next the sun.
Flesh white, very sweet, and of the highest flavour. Ripens early
in September. (Prince’s MS.)
Snow.
The Snow peach is a remarkably fair and beautiful fruit, of
American origin, which has but lately made its appearance in
our gardens. The fruit and blossoms are white, and the foliage
and wood of a light green. It is a very hardy, productive, and
desirable variety.
Leaves with reniform glands. Fruit large, globular; suture
faintly marked, except at the top. Skin thin, clear, beautiful,
white on all sides. Flesh white to the stone, juicy, and melting,
with a sweet, rich, and sprightly flavour. Beginning of Septem-
ber. Flowers small.
STRAWBERRY.
Rose.
The strawberry peach we received from Mr. Thomas Han-
cock, of Burlington, proprietor of one of the most respectable
and extensive nurseries in New Jersey. It is esteemed one of
the very finest early varieties for orchard culture in that State.
It is quite distinct from the Early York.
Leaves with reniform glands. Fruit of medium size, oval,
the cavity at the stem deeply sunk, the suture extending half
round. Skin marbled with deep red over almost the whole sur-
face. Flesh whitish, melting, juicy, rich, and of very delicious
flavour. Middle of August. Flowers small.
Stretson’s SEEDLING.
Raised by N. Stetson, Bridgewater, Mass. Globose glands.
THE PEACH. 627
Flowers small. Fruit large, roundish; suture indistinct. Skin
greenish-white, marbled, and shaded with crimson in the sun.
Flesh white, pink at the stone, very melting, juicy, brisk, rich,
and luscious. Freestone. Ripens from middle to last of Sep-
tember. (Hov. Mag.)
Stump tHe Wor1LpD.
Fruit very large, roundish, a little oblong. Skin creamy-
white, with a bright-red cheek; suture shallow, rather more
than half round. Flesh white, juicy, and high-flavoured; very
productive. A fine market variety.
Vaw Zanvt’s Surers.
Originated in the garden of R. B. Van Zandt, Long Island.
Fruit medium size, oval. Skin nearly smooth, white, delicately
marbled with red, giving it a waxen hue; the beauty and
smoothness of the skin approximate in appearance to that of a
nectarine. Flesh melting and delicious; separates from the
stone. Ripens in August. Very productive. (Wm. R. Prince,
MS.) This is the true variety, and distinct from the one for-
merly described in this work.
Watrer’s Ear.y.
Walter’s Early is esteemed as one of the most popular early
varieties for orchards in New Jersey, where it originated. It is
remarkably well adapted to the light sandy soil of that State,
bearing abundant crops of excellent fruit.
Leaves with globose glands. Fruit large, roundish. Skin
white, with arich red cheek. Flesh whitish, a little touched
with red at the stone, melting, juicy, sweet, and of very agree-
able flavour. Ripens about the 20th of August.
Wasurton ADMIRABLE.
An English variety, which is found very good here.
Flowers small. Fruit large, roundish; suture medium. Skin
greenish-white, finely shaded with dark-red in the sun. Flesh
white, a little stained at the stone; juicy, melting, with a rich,
sweet flavour. Middle and last of September.
Warp’s Late Free.
A fine late American variety; vigorous and productive ;
valuable for market. Glands reniform. Flowers small. Fruit
rather large, roundish, inclining to oval, Skin white, with a
beautiful crimson cheek. Flesh white, slightly tinged with red
at the stone, juicy, melting, rich, and excellent. Freestone.
First of October. Weld’s Freestone may prove the same.
628 THE PEACH.
Wasuineton. Floy.
Washington Red Freestone, Ken.
The Washington is a handsome and very delicious peach, of
American origin. It was named and first introduced to notice
by Mr. Michael Floy, nurseryman, New York, about forty years
ago. The fruit ripens late; the tree is vigorous, hardy, and
productive, and it is altogether a valuable variety.
Leaves with globose glands. Fruit large, broad, depressed,
with a broad, deep suture extending nearly round it. Skin very
thin, yellowish-white, with a deep crimson cheek. Flesh pale
yellowish-white, very tender, juicy, and melting, with a sweet,
rich, and luscious flavour. It often adheres slightly to the
stone, which is quite small. Middle of September. Flowers
small.
Wuitt ImMpreriAt.
The White Imperial is a new fruit, of most estimable quality.
We consider it quite a valuable variety for every garden north
of New York, as its flavour is very excellent. It is hardy and
vigorous, and bears good and regular crops.
This fine peach originated (it is believed, from the Noblesse)
in the garden of David Thomas, of Cayuga county, N. Y., so
long known for his skill and science as an amateur horticulturist.
It was first made known to us by his son, J. J. Thomas, of Ma-
cedon, N. Y. Leaves with globose glands. Fruit rather large,
broad, depressed, hollowed at the summit, with a wide, deep
cavity at the stem; the suture moderately deep, and the fruit
enlarged on one of its sides. Skin yellowish-white, with only a
slight tinge of red next the sun. Flesh nearly white, very melt-
ing and juicy, of a very delicate texture, and the flavour sweet
and delicious. Ripens among the earliest, a few days after the
Early York, about the 25th of August. Flowers small.
Wuirs-Biossomep IncomparaBLE. P. Man, Thomp.
White Blossom. §_ Willow Peach,
This is a native fruit, of second quality, much inferior, both
in flavour and appearance, to the Snow peach. Its seeds very
frequently produce the same variety. ‘The flowers are white,
the leaves are of a light green, and the wood pale yellow.
Leaves with reniform glands. Fruit large, oval. Skin fair,
white throughout. Flesh white to the stone, melting, juicy,
sweet, and pleasant. Beginning of September. Flowers large,
white.
THE PEACH. 629
CLASS II.
Freestone Peaches with Deep Yellow Flesh.*
Asricotés. Thomp. O. Duh.
Yellow Admirable. Admirable Jaune. 0. Duh. Nois.
Apricot Peach. D’ Abricot.
Grosse Jaune Tardive. D’Orange. (Orange Peach. Ken.)
The Apricot Peach (or Yellow Admirable, as it is more fre-
quently called) is an old French variety, but little cultivated in
this country, though deserving of attention in the Middle States.
It ripens very late, and is thought to have a slight apricot fla-
vour. It grows with moderate vigour, and bears abundantly.
Leaves with reniform glands. Fruit large, roundish-oval,
with a small suture running on one side only. Skin clear yel-
low all over, or faintly touched with red next the sun. Flesh
yellow, but a little red at the stone, firm, rather dry, with a
sweet and agreeable flavour. Stone small. Ripens at the be-
ginning of October. Flowers large.
Bercen’s YELLOw.
Bergen’s Yellow is a native, we believe, of Long Island. It is
very large, and of very delicious flavour. It is darker coloured,
more depressed in form, rather finer flavoured, and ripens:some
days later than the Yellow Rareripe, which it much resembles.
It is a moderate, but good bearer. It is earlier, and much supe-
rior to the Melocoton, and its glands distinguish it, also, from
that variety.
Leaves with reniform glands. Fruit large (often measuring
nine inches in circumference), globular, depressed, and broad;
the suture well marked, and extending more than half round.
Skin deep orange, dotted with some red, and with a very broad,
dark-red cheek. Flesh deep yellow, melting, juicy, and of rich
and luscious flavour. Ripens at the beginning of September.
Flowers small.
CotumBia. Coxe.
Pace.
The Columbia is a singular and peculiar peach. It was
raised by Mr. Coxe, the author of the first American work on
* Nearly all this class are of American origin, and the Yellow Alberge
of Europe is the original type. They are not so rich as Class I., and re-
quire our hot summers to bring out their flavour. In a cold climate, the
acid is always prevalent. Hence they are inferior in England, and at the
northern limits of the peach in this country
630 THE PEACH.
fruit trees, from a seed brought from Georgia, It is a very ex.
cellent fruit, which every amateur will desire to have in his gar-
den. ‘The tree is not a very rapid grower, and bears only mo-
derate crops, being, of course, all the less subject to speedy de-
cay. The young wood is purple.
- Leaves with reniform glands. Fruit large, globular, broad
and much depressed, the suture distinct, extending half way
round. Skin rough and rather thick, dull dingy red, sprinkled
with spots and streaks of darker red. Flesh bright yellow, of
the texture, as Coxe remarks, of a very ripe pineapple, rich, jui-
cy, and of very excellent flavour. Ripens from the beginning to
the middle of September.
Crawrorp’s Earty Metocoron.
Early Crawford. Ken. Crawford's Early.
This is the most splendid and excellent of all early yellow-
fleshed peaches, and is scarcely surpassed by any other variety
in size and beauty of appearance. As a market fruit, it is per-
haps the most popular of the day, and it is deserving of the
high favour in which it is held by all growers of the peach. It
was originated, a few years ago, by William Crawford, Esq., of
Middletown, New Jersey. The tree is vigorous, very fruitful,
and hardy.
Leaves with globose glands. Fruit very large, oblong, the
swollen point at the top prominent; the suture shallow. Skin
yellow, with a fine red cheek. Flesh yellow, melting, sweet,
rich, and very excellent. It ripens here the last week in Au-
gust. Flowers small.
Crawrorp’s Late Mretocoron.
Crawford’s Superb Malacatune.
Crawford’s Late Melocoton, from the same source as the fore-
going, is one of the most magnificent American peaches. We
think it unsurpassed by any other yellow-fleshed variety, and
deserving of universal cultivation in this country. As a splen-
did and productive market fruit, it is unrivalled, and its size,
beauty and excellence, will give it a place in every garden.
Leaves with globose glands. Fruit very large, roundish, with
a shallow but distinct suture. Skin yellow, with a fine dark-
red cheek. Flesh deep yellow, but red at the stone, juicy and
melting, with a very rich and excellent vinous flavour. Ripens
from the 20th to the last of September. Flowers small,
Eviza PEacu.
Origin, Philadelphia. Leaves large, with reniform glands.
THE PEACH. 631
Fruit medium, round, terminating in a nipple. Skin yellow,
with a mottled red cheek. Flesh yellow, red at the stone,
which is free. Last of September. (W. D. Brinckle in Pom.)
Harcn.
Originated with S. O. Hatch, Franklin, Conn.; hardy and va-
luable at the North. Glands globose. Fruit roundish, pointed;
suture shallow. Skin deep yellow; blush in the sun. Flesh
yellow, melting, sweet and excellent. Freestone. First of Sep-
tember. (Cole.)
Jacques’ RaRERIPE.
Jacques’ Yellow Rareripe.
Origin, Mass. A large yellow peach, of medium quality and
productive. Glands reniform. Flowers small. Fruit large,
roundish, compressed; suture shallow. Skin dark yellow, most-
ly shaded with dull red. Flesh yellow, red at the stone, juicy,
slightly subacid. Freestone. Middle of September.
LIncoLyn.
Origin, Lincoln, Mass.; very hardy and productive. Glands
globose. Fruit large, roundish; suture large. Skin rich yel-
low, mostly covered with dark purplish red, much downy.
Flesh yellow, with a tinge of red at the stone, juicy, of a very
rich, sweet and excellent flavour. Freestone. From first to
last of September. (Cole.)
MeErRRIAM.
Glands globose. Fruit very large, short, oval. Skin light
yellow, bright red cheek. Flesh yellow, red at the stone, melt-
ing, very juicy, of a sweet luscious flavour. First of October.
(Cole.)
Mrs. Pornsette.
Origin, South Carolina. Tree vigorous and productive.
Globose glands. Fruit large, globular, with a regular suture,
Skin yellowish, inclining on the exposed side to a brownish tint,
veined with red. Flesh of rich yellow, juicy, melting, and of
first quality; partially adherent. Ripens from Ist to 12th of
August in South Carolina. (William Summer.)
OweEN.
Owen’s Lemon Rareripe.
Pp
Origin, garden of J. Owen, Cambridge, Mass. Glands globose.
Fruit large, roundish; suture large. Skin rich yellow, mostly
632 THE PEACH.
covered with dark red or purplish red in the sun. Flesh vel-
low, red at the stone, tender, very juicy, of a delicious saccha-
rine, and slightly subacid flavour. Freestone. Middle to last
of September. (Cole.)
Princs’s Exce.sior.
Originated with William R. Prince, Flushing, Long Island,
Fruit very large, round; suture slight, a mere line, ending in a
flattened depression at top, where there is a slight cavity, and a
little abortive mamelon. Skin a most splendid pure bright
orange colour. Flesh golden yellow to the stone, very rich, lus-
cious, aromatic, apricot, or exquisite orange flavour, sweet and
rich; separates freely from the stone. Ripens middle of Octo-
ber: well suited to the South. (W. R. Prince’s MS.)
Pootr’s Larcre Yettow. Ken.
Poole’s Late Yellow Freestone.
A very large peach, of the Melocoton family. It lately ori-
ginated near Philadelphia, and bears fine crops.
Leaves with reniform glands. Fruit large, roundish, with a
suture extending from the base to the top. Skin deep yellow,
with a dark-red cheek. Flesh yellow, but red at the stone, rich,
juicy, and of excellent flavour. Ripens last of September.
Rep Curex Mexiocoton.* Pom. Man.
Malagatune. Yellow Malocoton.
Malacatune, Yellow Malagatune.
Hoge’s Melocoton. Red Cheek Malocoton. Come.
The Melocoton (or Malagatune, as it is commonly called) is
almost too well known to need description. Almost every or-
chard and garden in the country contains it, and hundreds of
thousands of bushels of the frait are raised and sent to market
in this country, every year. It is a beautiful and fine fruit in
favourable seasons, though in unfavourable ones the acid frequent-
ly predominates somewhat in its flavour. It is an American
seedling, and is constantly reproducing itself under new forms,
most of the varieties in this section having, directly or indirect-
ly, been raised from it; the finest and most popular at the pre-
sent time, being Crawford’s Early and Late Melocotons, both
greatly superior, in every respect, to the original Melocoton.
Leaves with globose glands. Fruit large, roundish oval, with
a swollen point at the top. Skin yellow, with a deep-red cheek.
* Melocoton is the Spanish for Peach.
THE PEACH. 633
Flesh deep yellow, red at the stone, juicy, melting, with a good,
rich, vinous flavour. First of September. Flowers small.
Reeves’ Favourite.
Raised by Samuel Reeves, Salem, New Jersey; a hardy and
productive kind. Glands globose. Flowers small. Fruit large,
roundish, inclinmg to oval, with a swollen point. Skin yellow,
with a fine red cheek. Flesh deep yellow, red at the stone, jui-
cy, melting, with a good, vinous flavour. Freestone. Middle
of September.
Scorr’s NonpPAREIL.
Origin, Burlington, New Jersey. Resembles Crawford’s Late,
but sweeter. Glands globose. Fruit large, roundish, slightly
oblong; suture medium. Skin deep yellow, with a fine dark-
red cheek. Flesh yellow, red at the stone, juicy, sweet, with a
rich and excellent vinous flavour. Freestone. Last of Septem-
ber. ‘
Smiry’s Favourire.
Tree vigorous, hardy, and productive: grown by Calvin Smith,
Lincoln, Mass. Glands reniform., Fruit large, roundish; suture
deep. Skin yellow, mostly covered with deep, rich red. Flesh
yellow, juicy, sweet, rich, and delicious flavour. One of the best
for general culture and market. Freestone. Middle to last of
September. (Cole.)
Smock Freestone. Ken.
St. George.
It was originated not long since by Mr. Smock, of Middleton,
New Jersey, the centre of extensive peach cultivation.
Leaves with reniform glands. Fruit large, oval, narrowed
towards the stalk, and rather compressed on the sides. Skin.
light orange yellow, mottled with red, or often with a dark-red
cheek, when fully exposed. Flesh bright yellow, but red at the
stone; moderately juicy and rich. Ripens last of September
and first of October.
SUSQUEHANNA.
Griffith.
Originated with Mr. Griffith, on the banks of the Susquehan-
na. A very large, handsome fruit, and is a special favourite in
that section. Fruit very large, nearly globular. Skin rich yel-
low, with a beautiful red cheek, nearly covering the whole sur-
face. Flesh yellow, sweet, juicy, with a rich, vinous flavour.
Ripens from the first to the middle of September. It is said to
be the best of all the yellow-fleshed peaches.
27*
634 THE PEACH.
Titus.
Originated with Mrs, Sarah Titus, Philadelphia. Size large,
roundish. Skin fair yellow, with a rich cheek; cavity open.
Flesh yellow, red next the stone, juicy, non-adherent. Flavour
luscious; quality “best.” Maturity, middle to last of Septem-
ber. Freestone. (Interm. Rep.)
Torts’ RaRERIPE.
Originated with Bernard Tufts, Billerica, Mass.- Very hardy,
vigorous, and productive. Glands globose. Fruit medial, round-
ish. Skin yellowish, with a bright-red cheek. Flesh yellow,
melting, very sweet and luscious. Freestone. Middle to last of
September. (Cole.)
YeLtow ABere. Thomp.
Alberge Jaune. O. Duh. Purple Alberge. Lind.
Péche Jaune. Red Alberge.
Gold Fleshed. Golden Mignonne.
Yellow Rareripe, of many American gardens.
The Yellow Alberge is an old French variety, and one of the
earliest of the yellow-fleshed peaches. It is no doubt the origi-
nal sort from which our Melocotons and Yellow Rareripes have
sprung in this country. It has only a second-rate flavour, except
in rich, warm soils, and is not comparable to the Yellow Rare-
ripe in size or quality.
Leaves with globose glands. Fruit of medium size, roundish,
with a well-marked furrow running half round. Skin yellow,
with a deep purplish-red cheek. Flesh yellow, but deep red
at the stone; soft, juicy, sweet, with a pleasant vinous flavour.
Middle of August. Flowers small.
The Rosanna (Lind. Thomp.), Alberge Jaune, of many French
gardens, and Yellow Berge of some gardens here, differs from
the above only in having reniform glands, and ripening ten or
twelve days later. Flavour second rate.
YELLow RareERIPE.
Large Yellow Rareripe. Marie Antoinette.
One of the finest very early yellow-fleshed peaches, It is an
American seedling, produced about a dozen years ago, and well
deserves the extensive cultivation it receives, both in the orchard
and garden.
Leaves with globose glands, Fruit large, roundish, the su-
ture slightly depressed, extending more than half round; the
swollen point at the top small.
THE PEACH. 635
Skin deep orange yellow, somewhat dotted with red, the cheek
rich red, shaded off in streaks. Flesh deep yellow, but red at the
stone, juicy, melting, with a rich and excellent vinous flavour.
Ripens from the 25th to the 30th of August. Stone small.
Flowers small.
CLASS IIL.
Clingstone Peaches (or Pavies).
Buoop Cuinestonsz. Floy.
Claret Clingstone. Blood Cling.
The Blood Clingstone is a very large and peculiar fruit, of no
value for eating, but esteemed by many for pickling and pre-
serving; the flesh very red, like that of a beet. This is an
American seedling, raised many years ago from the French
Blood Clingstone—Saneurnote A Cuarr Apufrente. It is a
much larger fruit than the original sort, which has large flowers,
- otherwise they are the same in all respects.
Leaves with reniform glands. Fruit often very large, round-
ish, oval, with a distinct suture. Skin very downy, of a dark,
dull, clouded, purplish red. Flesh deep red throughout, firm
and juicy—not fit for eating. September to October. Flowers
small.
There is a Frencu Bioop Freestone (Sanguinole, Sanguine,
Cardinale, or Betrave, Duh. Thomp.) of the same nature, and
used for the same purpose as this, but smaller in size, and not
equal to it for cooking. Leaves without glands.
Branton Cuine.
Leaves large. Glands reniform. Fruit large, and shaped like
Lemon Cling, with the same projecting, swollen point. Skin
rich orange, with a slightly reddened cheek. Flesh orange yel-
low, firm, but full of a delicious, vinous juice. Later and better
than Lemon Cling. Reproduces itself from seed. Ripens 10th
August. (White’s Gard.)
Borpravux Cuine.
Raised from a stone brought from Bordeaux. Fruit large,
oblong, or oval; a little one-sided; suture shallow. Skin very
downy, lemon yellow, with a red cheek. Flesh yellow, red at
the stone (to which it clings), juicy, melting, and of an excellent
vinous flavour: one of the best of its season. First of August
(Wm. N. White, MS.)
636 THE PEACH.
Caruerine. Lang. Lind. P. Mag. Thorp.
The Catherine Cling is a very fine old English variety, of
excellent quality, but not, we think, equal to the Large White
Clingstone, a native seedling, so much esteemed in the Middle
States.
Leaves with reniform glands. Fruit large, roundish oval, more
swollen on one side than the other, and terminated by a small
swollen point at the top. Skin pale yellowish-green, much
sprinkled with red dots; the exposed cheek of a bright, lively
red, streaked with darker red. Flesh firm, yellowish-white, but
dark-red at the stone, to which it adheres very closely; juicy,
rich, and excellent, Middle and last of September. Flowers
small,
CurnesE CLINnG.
Reniform glands. Flowers small. Fruit large, globular; sides
compressed ; suture quite shallow. Skin creamy-white, shaded
and marbled with fine red. Flesh white, red at the stone (which
is adherent), very juicy, melting, with a rich, excellent vinous
flavour. Ripens first to middle of September. At the south,
from the middle of July to first of August.
Tree vigorous and productive. Imported from China.
Downanoo Cine.
From Mr. Donahoo, Clark county, Ga. Glands reniform.
Fruit very large, roundish; suture quite deep on one side, and
visible entirely around the fruit; apex depressed. Skin creamy-
white, beautifully dotted and tinged with red in the sun.
Flesh white to the stone, exceedingly juicy, excelling the Heath
Cling in tenderness of texture, and equally rich and luscious,
and a most desirable variety. Ripens from 10th to 20th Sep-
tember. (Ga. Pom. 8. Rep.)
Exmira Cuina.
Originated with Dr. M. W. Phillips, Miss. Glands reniform,
Flowers small. Fruit large, oval, depressed ; suture rather shal-
low on one side. Skin white, with a greenish-yellow tinge,
quite downy. Flesh white, tinged with red at the stone, to
which it adheres; sweet and good. Early in August. (Wm. N.
White, MS.)
FLEWELLEN Curna.
Fruit large, globular, depressed at the apex. Skin downy,
yellowish-white, mostly overspread with shades of red; dark,
dull purplish-red in the sun, the lighter tints of red somewhat
THE PEACH. 637
in stripes. Flesh yellowish-white, red at the stone, to which it
firmly adheres, very juicy, sweet, and high flavoured; a desir-
able early cling. First of August. (Wm. N. White, MS.)
Horron’s Deticiovs.
Fruit large, roundish, inclining to oval, depressed at apex,
point very small, and within the depression; suture shallow.
Skin moderately downy, of a rich, creamy white, with a faint
blush in the sun. Flesh white to the stone, with the exact fla-
vour of a Heath Cling; quality “best.” From first to middle of
October. (Ga. Pom. S, Rept.)
Hys.op.
Hyslop’s Clingstone.
Origin unknown; an American variety, hardy and productive.
Glands reniform. Flowers small. Fruit large, roundish, inclin-
ing to oval. Skin white, with a crimson cheek. Flesh very
juicy, melting, with a rich, vinous flavour; adheres to the
stone. First of October.
Hearn. Coxe.
Heath Clingstone. Fine Heath.
Red Heath.
The most superb and most delicious of all late Clingstones.
It seldom ripens in New England, but here, and to the south-
ward, it is one of the most valuable kinds, of very large size, and
the very finest flavour.
Coxe informs us that this is a seedling produced in Maryland
from a stone brought by Mr. Daniel Heath from the Mediterra-
nean; and it is frequently still propagated from the stone, with.
out variation, in that State. The tree is vigorous, long lived,
and moderately productive; with the shortening-in mode of
pruning, the fruit is always large and fine, otherwise often poor.
This tree is well deserving of a place on the espalier rail or wall,
at the north.
Leaves nearly smooth on the edges, with reniform glands
Fruit very large, oblong, narrowing to both ends, and terminat-
ing at the top with a large swollen point; the suture distinct on
one side. Skin downy, cream-coloured white, with a faint
blush or tinge of red in the sun, or a brownish cheek. Flesh
greenish-white, very tender and melting, exceedingly juicy,
with the richest, highest, and most luscious flavour, surpassed
by no other variety. It adheres very closely to the stone. It
ripens in October, and frequently keeps for a month after being
gathered. Flowers small.
Bayyn’s New Hearn is a recent seedling, very similar in all
638 THE PEACH,
respects, originated by Dr. Bayne, of Alexandria, D.C. It is
considered rather finer by some.
Hows ATHENIAN.
From Henry Hull, Jr, Athens,Ga. Fruit very large, oblong,
depressed at apex; suture a mere line. Skin very downy, yellow-
ish-white, marbled with dull red in the sun. Flesh white, pale
red at the stone, rather firm and rich, with a high, vinous fla-
vour; a great acquisition. October. (Ga. Pom. 8. Rept.)
IncomparaBLeE. Lind. Thomp.
Pavie Admirable. Bon. Jard. Ken. Late Admirable Cling.
Larger than the Catherine, which it resembles. It is inferior
to it and several others in flavour, and is only worthy of cultiva-
tion for market. ;
Leaves with reniform glands. Fruit large, roundish, one side
enlarged. Skin pale yellowish-white, light red on the exposed
side. Flesh yellowish-white, red at the stone, juicy, melting,
and of agreeable flavour. Last of September. Flowers small.
JACKSON CLING.
Raised by Mrs. L. A. Franklin, Athens, Ga. Fruit large, ob-
long, with a very large, swollen point. Skin rich dark yellow,
covered with dark red in the sun. Flesh rather firm, orange-
yellow, and dark red at the stone; juicy, sprightly, rich, and
delicious; quality “best.” Last of August. (Ga. Pom. S. Rep.)
Larce WuitE CLINGSTONE.
New York White Clingstone. Floy. Williamson’s New York.
Selby’s Cling.
The Large White Clingstone is by far the most popular of this
class of peaches in this State, and in New England. We think
it superior to the Catherine and Old Newington, and only sur-
passed in flavour by the Oldmixon Cling and the Heath Cling.
This variety was raised about forty years ago by David Wil-
liamson, a nurseryman, in New York, and was first described by
Floy as the Wew York Clingstone. But as it is universally
known now by the present title, we have placed the original
names as synonymes. The light colour and excellent quality
of this fruit render it the greatest favourite for preserving in
brandy or sugar. The tree is remarkably hardy and long lived;
rarely if ever being attacked by the yellows. It bears regular
and good crops.
Leaves with globose glands. Fruit large, round; the suture
slight, and the swollen point at the top small. Skin white (in-
clining to yellow only when over-ripe), dotted with red on the
sunny side, or with a light-red cheek when fully exposed. Flesh
THE PEACH. 63%
whitish, tender, very melting, full of juice, which is very sweet,
luscious, and high flavoured. Beginning and middle of Septem-
ber. Flowers small.
Late Yettow ALBERGE. Pom. Man.
October Yellow. Algiers Yellow.
Algiers Winter.
A very late Clingstone peach, entirely yellow, scarcely good
for eating, but esteemed by some for preserving. It was origin-
ally introduced from the south of France, and has been consi-
derably cultivated here, but we have abandoned it. The Heath
Cling is in every way greatly its superior.
Leaves with reniform glands. Fruit of medium size, round-
ish-oval, with a small, distinct suture. Skin downy, green till
the last of September, but at maturity being yellow. Flesh
yellow to the stone, very firm, rather juicy, sweet. October.
Flowers large.
Lemon Curnestone. Floy. Thomp.
Kennedy’s Carolina. Pom. Man. Long Yellow Pineapple. Coxe,
Kennedy’s Lemon Clingstone. Pineapple Clingstone.
Largest Lemon. Yellow Pineapple.
The Lemon Clingstone is one of the largest and most beauti-
ful of all the yellow-fleshed clings; and though of course inferior
in flavour to the white-fleshed, is deserving of its universal popu-
larity. It is originally a native of South Carolina, and was
brought from thence by a Mr. Kennedy, of New York, before
. the war of the Revolution. There are now many seedlings re-
produced from it, but none superior to the original. This is a
very productive, hardy tree.
Leaves long, with reniform glands. Fruit large, oblong, nar-
rowed at the top, and having a large, projecting, swollen point,
much like that of alemon, Skin fine yellow, with a dark brown-
ish-red cheek. Flesh firm, yellow, slightly red at the stone,
adhering firmly, with a rich, sprightly, vinous, sub-acid flavour.
Middle and last of September. Flowers small.
Oxtp Newineron. Lang. Lind. Thomp.
Newington. Parkinson. (1629.)
Large Newington. Coze.
A celebrated English Clingstone, which has been in cultiva-
tion more than 200 years, and still is perhaps the best in the
English climate. Although excellent, it is not so generally es-
teemed here as the Large White Cling and Oldmixon Cling-
stone.
Leaves serrated, without glands. Fruit large, roundish, the
suture slight. Skin pale yellowish-white, with a fine red cheek,
marked with streaks of darker red. Flesh pale yellowish-
640 THE PEACH.
white, deep red at the stone, to which it always adheres very
firmly; melting, juicy, and rich. Ripens about the 15th of
September. Flowers large.
Oxtpmixon CiinestonE, Coxe.
Oldmixon Cling.
The Oldmixon Clingstone is certainly one of the highest fla-
voured of all peaches known in this country, where it is raised
in perfection, and should have a place in every good garden ;
indeed we consider this, the Large White Cling, and the Heath
Cling, as being the sorts among the most desirable of this class
of peaches for small collections.
Leaves with globose glands. Fruit large, roundish-oval, the
suture distinct only at the top, on one side of which the fruit is
slightly enlarged. Skin yellowish-white, dotted with red, or
with a red cheek, varying from pale to lively red. Flesh pale
white, very melting and juicy, with an exceedingly rich, lus-
cious, high flavour. First of September. Flowers small.
ORANGE CLINGSTONE.
The Orange Cling is a very large, handsome, and excellent
fruit, somewhat resembling the Lemon Cling in colour, but glo-
bular in form, rather richer in flavour, and quite a distinct sort.
Leaves large, serrated, without glands. Fruit large, round,
the suture distinctly marked, and extending nearly round the
fruit; swollen point at the top, none. Skin deep orange, with
a rich dark-red cheek. Flesh dark yellow, rather firm, juicy,
with rich, vinous flavour. September. Flowers small.
Pavir pe Pompons. Bon. Jard. Lelieur. Thomp.
Monstrous Pomponne. } 7 7 Pavie Rouge de
Monstrous Pavie. Z Pomponne. O. Duh.
Payvie de Pomponne Grosse, Payie Camu.
Pavie Monstrueux. Gros Mélocoton.
Gros Persique Rouge.
A very large and magnificent old French Clingstone, not so
well known in this country as it deserves. The fruit is very
solid in flesh, and much sweeter here than in France. The tree
is of very strong growth.
Leaves with reniform glands. Fruit very large, roundish
oval, with a well-marked suture extending to the top, and ter-
minating there in an obtuse swollen point. Skin yellowish-
white, a good deal covered with the broad, very deep red colour
of its cheek. Flesh firm, yellowish-white, deep red at the stone,
to which it adheres very firmly, and which is rather small;
juicy, flavour sweet and good. First of October. Flowers large.
THE PEACH. 641
Princer’s Ciimax.
Originated on the farm of George Mitchell, Flushing, Long
Island; very productive. Fruit large, oval. Skin yellow, with
a crimson cheek, and two-thirds mottled with crimson. Flesh
yellow, very rich, aromatic, pineapple flavour; adheres to the
stone. Ripens the middle and end of September. (William R.
Prince’s MS.)
SHANGHAE.
Trees of this variety and Chinese Cling were sent to this
country by the late Mr. Winchester, while British Consul at
Shanghae. Tree vigorous. Glands reniform, Flowers large.
Fruit large, oval, truncate; suture distinct, extending from the
base to beyond the apex, deepening very much at the apex, so
as to form quite a cavity. Skin greenish-yellow, quite downy,
sometimes a little mottled, or shaded with pale red. Flesh
greenish-yellow, very melting, juicy, adhering to the stone, with
a high, vinous flavour. Ripens from first to middle of Septem-
ber. At the south, last of July and first of August.
Smirn’s Newineton. Lind. Thomp.
Early Newington, t of the
Smith’s Early Newington, } Hnglish.
Early Newington. Coze.
This is one of the best early Clingstone peaches. It is of
English origin, and is little cultivated in this country. The
Early Newington of our gardens as generally known (see Early
Newington Freestone), is earlier and a very much finer variety,
with reniform glands, being a partial Clingstone, but most fre-
quently parting from the flesh, has quite supplanted it.
Leaves serrated, without glands. Fruit middle-sized, rather
oval, narrower at the top, and one half a little enlarged. Skin
pale straw-colour, with a lively red cheek streaked with purple.
Flesh firm, pale yellow, but light red at the stone, to which it
adheres closely ; juicy, and of very good quality. Last of Au-
gust. Flowers large.
What Mr. Thompson calls “ Wewington of the Americans” is
a seedling cling with globose glands, and of second quality, quite
distinct from our Early Newington Freestone.
SrEPHENSON CLING.
From Thomas Stephenson, Clark county, Ga. Fruit large,
roundish ; suture distinct. Skin very downy, of a creamy tint,
shaded with flesh-colour—the tint deepening in the sun to a
dark, dull, purplish red where fully exposed. Flesh white, some-
what tinged with red, and deep red at the stone. Flesh very
642 THE PEACH.
tender, melting, juicy, and of a delicious vinous flavour; quality
“best.” September first. (G. Pom. 8. Rep.)
TIPPECANOE.
Hero of Tippecanoe.
A new, very large, and handsome Clingstone, originated by
Mr. George Thomas, of Philadelphia, and first exhibited before
the Horticultural Society there in 1840, Its lateness and beauty
render it a valuable kind.
Leaves with reniform glands, the shoots dark purplish-red.
Fruit very large, nearly round, a little compressed on the sides.
Skin yellow, with a fine red cheek. Flesh yellow, juicy, with
a good vinous flavour. It ripens from the 20th to the last of
September. Flowers small.
WasHINGTON CLINGSTONE.
An American variety, remarkably juicy and sweet. Although
Thompson finds it third rate in England, it is here scarcely sur-
passed. To use the expressive words of one of our friends in
Maryland, a good judge of fruit, “there is nothing better than
this peach out of Paradise.” It is neither handsome nor pre-
possessing externally.
Leaves with reniform glands. Fruit of medium size, round-
ish. Skin yellowish-green, marked with grey specks, and with
a slight tinge of red on the sunny side. Flesh very juicy, ten-
der, and melting, with a very sweet and luscious flavour. Last
of September. Flowers small.
Curious or Ornamental Varieties.
Dovusie Biossomep. Thomp.
Double Flowering Peach. Pécher 4 Fleurs Doubles. Bon. Jard.
Rose Flowering. Pécher 4 Fleurs Semi-Doubles. 0. Duh.
The Double Blossomed peach is, when in full bloom, one of
the gayest and most beautiful of fruit trees, and blooming with
its lovely companion, the Double Flowering Cherry, finds a
place in all our pleasure-grounds and ornamental plantations.
Its flowers are three times the size of those of the common
peach, of a lively rose colour, nearly full double, and so thickly
disposed on the branches as to be very striking and showy.
They are produced at the usual season, or a few days later.
This sort is rendered more dwarf for shrubberies, by budding
it upon the Mirabelle, or the Cherry Plum stock.
The leaves have reniform glands. The fruit, which is spar-
ingly produced, is roundish-oval, pale greenish-yellow, faintly
tinged with red, freestone, and of indifferent flavour.
THE PEACH. 643
Frat Peacu or Cura. Lind. Thomp.
Chinese Peach. Java Peach.
Peen To.
A very singular variety, from China, where the gardeners af-
fect all manner of vegetable curiosities. The fruit is of small
size, about two inches in diameter, and so much flattened at the
ends that only the skin and the flat stone remains, the fleshy
part being crowded on either side. The tree is of rather dwart-
ish habit, and holds its leaves very late. The fruit is of very
good flavour, and is well worthy of a place in the gardens of
the curious.*
Leaves with reniform glands. Fruit small, so much flattened
as to form a deep hollow at both ends, having at the top a sin-
gular broad, rough, five-angled eye. Skin pale yellowish-green,
mottled with red on one side. Flesh pale yellow, with a circle
of red round the stone (from which it separates), sweet, juicy,
with a slight noyeau flavour. Beginning of September. Flow-
ers large.
WeeEpine Preacu.
Reid’s Weeping Peach.
A peculiar variety, with pendent, weeping branches, and a
habit much like that of the weeping ash. It was lately origi-
nated by Mr. William Reid, the skilful nurseryman at Murray
Hill, near New York. To display itself to advantage, it should
be grafted six or eight feet high, on the clean stem of a peach
or plum stock. Reniform glands. Flowers large.
Selection of choice peaches, to farnish in succession. J ree-
stones: Early York, Early Newington, Cooledge’s Favourite,
George 4th, Grosse Mignonne, Crawford’s Early, Brevoort, Old-
mixon Free, Morris White, Bellegarde, Nivette, Ward’s Late
Free, Noblesse, Late Red Rareripe, Bergen’s Yellow, Druid
Hill. Clingstones: Large White, Oldmixon and Heath Clings.
Selection of hardy sorts, for a northern latitude: Tuft’s
Early, Early Chelmsford, White Imperial, Moore’s Favourite,
Lincoln, Red Cheek Malagatune, Snow, Smith’s Favourite, Tuft’s
Rareripe, Clinton, Kenrick’s Heath, Crawford’s Early, Oldmixon
Cling.
Selection of peaches, furnished by Wm. N. White, Athens,
Ga., that have proved best in that State, and ripen in succession
from first of July to first of November, and will probably suit
most localities at the south :
* This variety has been several times imported to this country and lost
on the way. Should any one of our amateurs now possess it, we shall be
much gratified to receive buds of it.
644 THE NECTARINE.
Early Anne, Early Tillotson, Early York (serrate), Early
Chelmsford, Large Early York, Van Zandt’s Superb, Crawford’s
Early, George the 4th, Stump the World, Crawford’s Late, Late
Admirable, Druid Hill, La Grange, Montgomery’s Late, Presi-
dent Church, Edwards’ Late White, Baugh, Lady Parham,
Pride of Autumn, Baldwin’s Late.
A succession of the best clingstones for Georgia, ripenin
from the last of July to first of November* (Wm. N. White):
Flewellen Cling, Bordeaux, Large White, Oldmixon, Lemon,
Blanton, Jackson, Tippecanoe, Catherine, Raymond, Heath,
Donahoo, Stephenson, Horton’s Delicious, Hull’s Athenian.
CHAPTER XXIII.
THE NECTARINE.
Persica vulgaris (v.) Levis. Dec. Rosacee of Botanists.
Tue Nectarine is only a variety of the peach with a smooth
skin (Péche lisse, or Brugnon of the French). In its growth,
habit, and general appearance, it is impossible to distinguish it
from the peach tree. The fruit, however, is rather smaller,
perfectly smooth, without down, and is one of the most wax-
like and exquisite of all productions for the dessert. In flavour
it is perhaps scarcely so rich as the finest peach, but it has more
piquancy, partaking of the noyeau or peach-leaf flavour.
The Nectarine is known in Northern India, where it is called
moondla aroo (smooth peach). It appears to be only a distinct,
accidental variety of the peach, and this is rendered quite cer-
tain since there are several well-known examples on record of
both peaches and nectarines having been produced on the same
brancht—thus showing a disposition to return to the natural
form. Nectarines, however, usually produce nectarines again on
sowing the seeds; but they also occasionally produce peaches,
The Boston Nectarine originated from a peach stone.
The Nectarine appears a little more shy of bearing in this
country than the peach, but this arises almost always from the
destruction of the crop of fruit by the curculio, the destroyer of
all smooth-skinned stone fruit in sandy soils. It is quite hardy
here wherever the peach will thrive, though it will not generally
bear large and fine fruit, unless the branches are shortened-in
annually, as we have fully directed for the peach tree.
* Southern people generally prefer clings to freestones.
¢ See London Gardener's Magazine, vol. 1, p. 471; vol. 14, p. 53.
THE NECTARINE. 645
With this easy system of pruning, good crops are readily ob-
tained wherever the curculio is not very prevalent.
The culture of the Nectarine is, in all respects, precisely simi-
lar to that of the peach, and its habits are also completely the
same. It is longer lived and hardier, when budded on the
ny but still the nurserymen here usually work it on the peach
stock,
CLASS I.
Freestone Nectarines. (Péches lisses, Fr.)
[The same characters are used as in describing peaches, for which the
reader is referred to that part.]
Bosron. Thomp.
Lewis's
Perkins’ Seedling. Ken
This American seedling is the largest and most beautiful of
all nectarines. It was raised from a peach stone by Mr. T.
Lewis, of Boston. The fruit, though not of high flavour, is ex-
cellent, the tree very hardy and productive, and one of the best
for general standard culture. Mr. Perkins’ seedling, raised from
the original Lewis tree, is quite identical, and we adopt the
name of “ Boston” Nectarine as the standard one.
Leaves with globose glands. Fruit large and handsome, round-
ish-oval. Skin bright yellow, with very deep red cheek, shaded
off by a slight mottling of red. Flesh yellow to the stone
(which is small and pointed), sweet, though not rich, with a
pleasant and peculiar flavour. First of September. Flowers
small,
Duc vv Texuier’s. Lind. Thomp.
Due Tilliers. Duke de Tilley.
Due de Tello. Du Tilly’s.
A very excellent Nectarine, considerably resembling the El-
ruge, but a much greater bearer.
Leaves with reniform glands. Fruit rather large, roundish-
oblong, being slightly narrowed at the top, and broad at the
base or stalk. Skin pale green, with a marbled, purplish-red
cheek. Flesh greenish-white, pale red at the stone, melting,
juicy, sweet, and good. Last of August. Flowers small.
Downton. Thomp.
The Downton is a seedling raised by Mr. Knight. It is, in
quality appearance, and season, an intermediate variety be-
646 THE NECTARINE.
tween the Violette Hative and the Elruge, ripening a few days
earlier than the latter.
Leaves with reniform glands. Fruit large, roundish-oval.
Skin pale green, with a deep violet-red cheek. Flesh pale green,
slightly red at the stone; melting, rich, and very good. Ripens
about the 25th of August. Flowers small.
E:rvexr. Thomp.
Common Elruge. } 7,4 Anderson’s, t of some
Claremont. * Temple’s, English gardens.
Oatlands. incorrectly of many
Spring Grove. American gardens.
Peterborough, |
The Elruge is everywhere esteemed as one of the very finest
Nectarines. It is an English variety which has been a good
while cultivated, and, with the Violette Hative, is considered in-
dispensable in every collection. In this country, when the young
wood is annually shortened-in, it bears good crops on standard
trees, which ripen finely.
Without this precaution, like almost all other nectarines, the
fruit is small, poor, and ripens imperfectly.
Leaves with reniform glands. Fruit of medium size, roundish
oval, the suture slight, except at the top, where it is distinctly
marked, Skin with a pale-green ground, but when fully ex-
posed, it is nearly covered with deep violet, or blood-red, dotted
with minute brownish specks. Flesh pale green to the stone,
or slightly stained there with pale red; melting, very juicy, with
a rich, high flavour. Stone oval, rough, of a pale colour. Last
of August and beginning of September. Flowers small.
Farrcuity’s. Lind. Thomp.
< Fairchild’s Early.
A very small, indifferent sort, only valued for its earliness, and
scarcely worth cultivating when compared with the following.
Leaves with reniform glands. Fruit small, about an inch
and a fourth in diameter, round, slightly flattened at the top.
Skin yellowish-green, with a bright red cheek. Flesh yellow
to the stone, rather dry, with a sweet, but rather indifferent fla-
vour. Beginning of August. Flowers small.
Hont’s Tawny. Thomp.
Hunt’s Large Tawny ;
Hunt's Karly Tawny, Tt
This is the best very early Nectarine. It is a very distinct
sort, with serrated leaves, and was originated in England about
thirty years ago. It is worthy of general cultivation, as it is not
only early, but hardy, and an abundant bearer.
THE NECTARINE. 647
Leaves serrated, without glands. Fruit nearly of medium size,
roundish-ovate, being considerably narrowed at the top, where
there is a prominent swollen point; and the fruit is slightly en-
larged on one side of the suture. Skin pale orange, with a dark-
red cheek, mottled with numerous russety specks. Flesh deep
orange, juicy, melting, rich, and very good. It ripens from the
5th to the 15th of August. Flowers small.
(The accidental variation of this sort, described as Hunt's
Large Tawny, does not seem to have been permanently different
from this.)
.Harpwicxe Srepiine. Thomp.
Hardwicke’s Seedling.
Was raised at Hardwicke House, in Suffolk, England, and has
the reputation of being “one of the best and hardiest of necta-
rines, and a very excellent bearer.”
Leaves with globose glands. Fruit very large, roundish, in-
clining to oval, and resembling the Elruge. Skin pale green,
with a deep violet red cheek, Flesh pale green, slightly marked
with red at the stone, juicy, melting, rich, and high flavoured.
End of August.
Murrey. Ray. Thomp.
Murry. Lind. Black Murry.
The Murrey is an old English Nectarine, which, though of
good quality, is rather a poor bearer, and is little known or cul-
tivated in this country.
Leaves with reniform glands. Fruit of medium size, round-
ish-ovate, slightly swollen on one side of the suture. Skin pale
green, with a dark-red cheek. Flesh greenish-white, melting,
sweet, and of good flavour. Stone almostsmooth. Ripens about
_ the 20th of August. Flowers small.
New Wuire. Thomp.
Neat’s White. Lind. Flanders.
Cowdray White. Emerton’s New White.
Large White.
The New White is the finest light-skinned variety, and is a
beautiful, hardy, and excellent nectarine, bearing abundant crops.
It is an English seedling, raised by the Rev. Mr. Neate, near
London.
Leaves with reniform glands. Fruit rather large, nearly
round, skin white, with occasionally a slight tinge of red when
exposed. Flesh, white, tender, very juicy, with a rich, vinous
flavour. The stone is small. Ripens early in September. Flow-
ers large.
648 Q THE NECTARINE.
Oxp Wurre. Lind. Thomp.
This nectarine is supposed to have been introduced from Asia
into England about sixty years ago. It is much like the fore-
going in flavour, perhaps a little richer, but it is less hardy and
productive.
Leaves with reniform glands. Fruit rather large, roundish-
oval. Skin white, slightly tinged with red. Flesh white, ten-
der, juicy, and rich. Early in September. Flowers large.
Pirmaston’s Oraner. Lind. Thomp.
Williams’ Orange. Williams’ Seedling.
The Pitmaston Orange, which is considered the best yellow-
fleshed nectarine, was raised in 1816 by John Williams, of Pit-
maston, near Worcester, England. The tree is vigorous.
Leaves with globose glands. Fruit large, roundish-ovate, the
base (towards the stalk) being broad, and the top narrow, and
ending in an acute swollen point. Skin rich orange-yellow,
with a dark brownish-red cheek, streaked at the union of the
two colours. Flesh deep yellow, but red at the stone; melting,
juicy, rich, sweet, and of excellent flavour. The stone is rather
small, Ripens middle and last of August. Flowers large.
PerersorovueH. Mill. Lind. Thomp.
Late Green. Vermash (of some).
This is the latest nectarine known. It is rather small, and of
inferior quality, and scarcely deserves cultivation except to make
complete a large collection.
Leaves with reniform glands. Fruit rather small, roundish,
Skin mostly green, or slightly tinged with dingy red on the sun-
ny side. Flesh greenish-white to the stone, somewhat juicy, and
of tolerable flavour. It ripens early in October. Flowers small.
STANWICK.
A new late variety, highly extolled; but we are not aware of
its having fruited except under glass in this country, and it is
doubtful if it will ripen at the north in the open air. At the
south, probably, it will prove an acquisition.
It was grown in England from a stone brought from Syria,
and is described in the Journal of the London Horticultural
Society as above medium size, roundish-oval, slightly heart-
shape at base. Skin pale greenish-white, shaded into deep, rich
violet in the sun. Flesh white, tender, juicy, rich, sugary, and
without the slightest trace of prussic-acid flavour.
THE NECTARINE. 649
Viouette Harive. Lind. Thomp.
Early Violet. (8 ) Petite Violet Hative. O. Duh.
Violet P. Mag. S 8 Brugnon Hatif.
Early Brugnon. * Violette Angervilliéres.
Brugnon Red at the Stone. 3 < Violette Musquée.
Hampton Court. S = _ {Lord Selsey’s Elruge.
Large Scarlet. =8 S | Violet Red at the Stone.
New Scarlet. > §$ Violet Musk.
Aromatic. ah J
The Violette Hative, or Early Violet Nectarine, everywhere
takes the highest rank among nectarines. It is of delicious fla-
vour, fine appearance, hardy, and productive. Externally, the
fruit is easily confounded with that of the Elruge, but it is rea-
dily distinguished by its dark coloured stone, and the deep red
flesh surrounding it. The fruit is usually rather darker colour-
ed. It is of French origin, and has been long cultivated.
Leaves with reniform glands. Fruit rather large, roundish,
narrowed slightly at the top, where it is also marked with a
shallow suture. Skin pale yellowish-green in the shade, but,
when exposed, nearly covered with dark purplish red, mottled
with pale brown dots. Flesh whitish, but much rayed with red
at the stone. The latter is roundish, the furrows not deep, and
the surface reddish-brown. The flesh is melting, juicy, rich,
and very high flavoured. It ripens about the last of August.
Flowers rather small.
The Vioterre Grosse (Thomp,) resembles the foregoing in
leaves and flowers, and general appearance. The fruit is, how-
ever, larger, but not so richly flavoured.
CLASS II. ,
Cuestone Necrarines, (Brugnons, /’r.)
BRooMFIELD.
Lewis, (incorrectly of some.)
A handsome clingstone nectarine, of second quality. It is an
accidental seedling, which sprung up in the garden of Henry
Broomfield, Esq., of Harvard, Mass.
Leaves with obscure, reniform glands. Fruit large, roundish.
Skin rather dull yellow, with a dull or rather dingy red cheek.
Flesh yellow, and adheres closely to the stone, juicy, rather
pleasant, but not high flavoured. First to the middle of Sep-
tember. Flowers small.
28
650 THE NECTARINE.
Goupen. Lang. Mill. Thomp
Orange. Fine Gold-fleshed.
A very handsome looking nectarine, but of decidedly indif-
ferent quality when compared with many others. Its waxen
appearance, when fully ripe, is very beautiful. It is an old Eng-
lish variety.
Leaves with reniform glands. Fruit of medium size, round-
ish-ovate. Skin of a fine bright, waxen yellow colour, with a
small scarlet cheek. Flesh orange-yellow, firm, juicy, sweet,
and tolerably good. It ripens about the 10th of September.
Flowers small.
Prince’s Gotpen Nectarine is of much larger size. It ri-
pens about a week later, but is also only of second quality.
Leaves with reniform glands. Flowers large.
Newineron. Lang. Mill. Thomp.
Scarlet Newington. Lind. Anderson’s.
Scarlet. Anderson’s Round.
Old Newington. Rough Roman.
Smith’s Newington. Brugnon de Newington.
French Newington. D’ Angleterre.
Sion Hill.
A very good clingstone nectarine, of English origin. It
should be allowed to hang on the tree till it begins to shrivel,
when the flavour is much improved.
Leaves serrated, without glands. Fruit rather large, round-
ish. Skin pale greenish-yellow, nearly covered with red, mar-
bled with dark red. Flesh firm, pale, but deep red next the
stone, juicy, sweet and rich, with an excellent vinous flavour.
Ripens about the 10th of September. Flowers large.
Newrneton Earty. Lind. Thomp.
Early Black Newington. Lucombe’s Black.
New Dark Newington. Lucombe’s Seedling.
New Early Newington. Early Black.
Black.
The Early Newington is one of the best of clingstone necta-
rines. It is not only a richer flavoured fruit than the old New-
ington, but it is larger, dark-coloured, and earlier.
Leaves serrated, without glands. Fruit large, roundish, ovate,
_a little enlarged on one side of the suture, and terminating with
an acute swollen point at the top. Skin pale green in its
ground, but nearly covered with bright red, much marbled and
mottled with very dark red, and coated with a thin bloom. Flesh
greenish white, but deep red at the stone, juicy, sugary, rich and
very excellent. Beginning of September. . Flowers large.
THE QUINCE. 651
Rep Roman. Forsyts. Lind. Thomp.
Old Roman, Brugnon Violette Musquée. O. Duh.
Roman. Brugnon Musquée.
The Red Roman is a very old European variety, having been
enumerated by Parkinson, in 1629. It is still esteemed, both
in Europe and this country, as one of the richest and best of
clingstone nectarines. The tree healthy and productive.
The Newington is frequently sold for the Red Roman in this
country, and the true Roman is comparatively scarce.
Leaves with reniform glands. Fruit large, roundish, a little
flattened at the top. Skin greenish yellow, with a brownish,
muddy, red cheek, which is somewhat rough, and marked with
brown russety specks. Flesh firm, greenish yellow, and deep
red at the stone, juicy, with a rich, ‘high, vinous flavour. Ripen-
ing early in September. Flowers lar ge.
Selection of choice hardy Nectarines for a small Garden —
Early Violet, Elruge, Hardwicke Beedle Hunt’s Tawny, Bos-
ton, Roman, "New White.
CHAPTER XXIV.
THE QUINCE.
Cydonia vulgaris, Dec; Rosacee, of Botanists.
Coignassier, of the French ; Quittenbawm, German ; ; Kivepeer, Dutch;
Cotogno, Italian ; and Membritlo, Spanish.
THE Quince is a well-known, hardy, deciduous tree, of small
size, crooked branches, and spreading, bushy head. It is indi-
genous to Germany and the south of Europe; and it appears
first to have attracted notice in the city of Cydon, in Crete or
Candia—whence its botanical name, Cydonia. The fruit is of
a fine golden yellow, and more nearly resembles that of the
orange than any other. It was even more highly esteemed by
the Greeks and Romans, for preserving, than by us. “ Quinces,”
says Columella, “not only yield pleasure, but health.”
The Quince seldom grows higher than fifteen feet, and is
ustally rather a shrub than a tree. Its large white and pale
pink blossoms, which appear rather later than those of other
fruit trees, are quite ornamental ; ; and the tree, properly grown,
is very ornamental when Jaden in October and November with
its ripe golden fruit.
Uses.—The Quince is, in all its varieties, unfit far eating raw.
652 THE QUINCE.
It is, however, much esteemed when cooked. For preserving,
it is everywhere valued, and an excellent marmalade is also
made from it. Stewed, it is very frequently used, to communi-
cate additional flavour and piquancy to apple-tarts, pies, or
other pastry. In England, wine is frequently made from the
fruit, by adding sugar and water, as in other fruit wines ; and it
is a popular notion there, that it has a most beneficial effect
upon asthmatic patients. Dried Quinces are excellent.
In this country, large plantations are sometimes made of the
Quince ; and as it is in good soil, a plentiful bearer, it is consi-
dered one of the most valuable market fruits. The Apple
quince is the most productive and saleable; but as the Pear
quince ripens, and can be sent to market much later, it fre-
quently is the most profitable.
Propagation.—The Quince is easily propagated from seed,
layers, or cuttings. From seeds the quince is somewhat liable
to vary in its seedlings, sometimes proving the apple-shaped and
sometimes the pear-shaped variety. Cuttings, planted in a
shaded situation, early in the spring, root very easily, and this
is perhaps the simplest and best way of continuing a good va-
riety. The better sorts are also frequently budded on common
seedling quince stocks, or on the common thorn,
Quince stocks are extensively used in engrafting or budding the
Pear, when it is wished to render that tree dwarf in its habit.
Soil and Culture-—The Quince grows naturally in rather
moist soil, by the side of rivulets and streams of water. Hence
it is a’common idea that it should always be planted in some
damp neglected part of the garden, where it usually receives
little care, and the fruit is often knotty and inferior.
This practice is a very erroneous one. No tree is more bene-
fited by manuring than the quince. Ina rich, mellow, deep
soil, even if quite dry, it grows with thrice its usual vigour, and
bears abundant crops of large and fair fruit. . It should, there-
fore, be planted in deep and good soil, kept in constant cultiva-
tion, and it should have a top-dressing of manure every season,
when fair and abundant crops are desired. As to pruning, or
other care, it requires very little indeed—an occasional thinning
out of crowding or decayed branches, being quite sufficient.
Thinning the fruit, when there is an overcrop, improves the size
of the remainder. Ten feet apart is a suitable distance at which
to plant this tree.
The Quince, like the apple, is occasionally subject to the
attacks of the borer, and a few other insects, which a little care
will prevent or destroy. For their habits we refer the reader to
the apple.
Varieties—Several varieties of the coramon Quince are enu-
merated in many catalogues, but there are in reality only three
distinet forms of this fruit worth enumera‘ing, viz. :
THE QUINCE. 653°
1, APPLE-SHAPED Quince. Thomp.
Orange Quince. Cydonia v. Maliformis, Hort. Brit.
Coignassier Maliforme, of the French.
This is the most popular variety in this country. It bears
large roundish fruit, shaped much like the apple, which stews
quite tender, and is of very excellent flavour. It also bears most
abundant crops. Leaves oval.
There are several inferior varieties of the apple quince. The
true one bears fruit of the size of the largest apple, fair and
smooth, and a fine golden colour.
2. Pear-sHaPepD Quince. Thomp.
Oblong Quince. Coignassier pyriforme, of the French.
Cydonier sub. v. pyriform, Hort. Brit.
The pear-shaped quince is dryer and of firmer texture than
the foregoing. It is rather tough when stewed or cooked, the
flesh is less lively in colour, and it is therefore much less esteem-
ed than the apple-shaped variety. The fruit is of medium size,
oblong, tapering to the stalk, and shaped much like a pear. The
skin is yellow. The leavesare oblong-ovate. It ripens about a
fortnight later, and may be preserved in a raw state considera-
bly longer.
3. PortucaL Quince. Thomp.
Cydonia Lusitanica. Hort. Brit.
Coignassier de Portugal, of the French.
The Portugal quince is rather superior to all others in quality,
as it is less harsh, stews much better, and is altogether of milder
flavour, though not fit for eating raw. For marmalade and
baking it is much esteemed, as its flesh turns a fine purple or
deep crimson when cooked.
The leaf of the Portugal Quince is larger and broader than
that of the common quince, and the growth of the tree is
stronger. The fruit is of the largest size, oblong. The skin is
in colour not so deep an orange as that of the other sorts.
The Portugal Quince is unfortunately 1 shy bearer, which is
the reason why it has never been so generally cultivated as the
Apple Quince.
Rea’s SEEDLING.
Van Slyke.
A new Seedling raised by Joseph Rea, Coxsackie, Greene Co.,
New York. It is a superb fruit averaging one-third larger than
the apple or orange quince, of the same form and colour, fair
654 THE QUINCE.
and handsome and equally as good, and by some preferred to
the apple quince for culinary purposes. Tree healthy, a thrifty
grower and productive—an acquisition.*
Ornamental Varieties—There are two or three ornamental
varieties of the quince, which are natives of China and Japan,
and are now among the most common and attractive of our
garden shrubs. They are the following :—
JAPAN QUINCE.
Cydonia Japonica. Dec.
Pyrus Japonica. TZhunberg.
The Japan Quince is a low thorny shrub, with small dark
green leaves. It is the most brilliant object in the shrubbery,
during the month of April, the branches being clothed with
numerous Clusters of blossoms, shaped like those of the quince,
but rather larger, and of the brightest scarlet. The fruit which
occasionally succeeds these flowers, is dark green, very hard,
and having a peculiar and not unpleasant smell. It is entirely
useless.
The Wuirs, or Biusu Japan Quince (C. jap. fl. albo), re-
sembles the foregoing, except that the flowers are white and
pale pink, resembling those of the common apple-tree.
CHINESE QUINCE.
Cydonia Sinensis. Dee.
We have had this pretty shrub in our garden for several
years, where it flowers abundantly, but has, as yet, produced no
fruit. The leaves are oval, somewhat like those of the common
quince, but with a shining surface. The flowers are rosy red,
rather small, with a delicate violet odour, and have a very
pretty effect in the month of May, though much less showy
than those of the Japan Quince. The fruit is described as
large, egg-shaped, with a green skin and a hard dry flesh, not
of any value for eating. The leaves assume a beautiful shade
of red in autumn.
* Tn the fall of 1835, Mr. Rea sent two baskets to New York, contain-
ing about half a bushel each, which brought him iine dollars. One
basket had 36 quinces in, and sold for five dollars, »nd the other (40)
brought four dollars.
THE RASPBERRY AND BLACKBERRY. 655
CHAPTER XXYV.
THE RASPBERRY AND BLACKBERRY.
1. Tue Raspperry.
Rubus Ideus, 4: Rosacece, of botanists.
Framboisier, of the French; Himbeerstrauch, German; Framboos,
Dutch; Rova ideo, Italian; and Frambueso, Spanish.
Tue Raspberry is a low deciduous shrub, which in several
forms is common in the woods of both Europe and America.
The large fruited varieties most esteemed in our gardens have
all originated from the long cultivated Rubus ideus, or Mount
Ida bramble, which appears first to have been introduced into
the gardens of the South of Europe from Mount Ida. It is now
quite naturalized in some parts of this country. Besides this,
we have in the woods the common black raspberry, or thimble-
berry (Rubus occidentalis, L.), and the red raspberry (Rubus
strigosus, Michx.), with very good fruit.
The name raspberry (Raspo, Italian) is probably from the
rasping roughness of prickly wood. The term raspis is still
used in Scotland.
Usxs.—The raspberry is held in general estimation, not only
as one of the most refreshing and agreeable sub-acid fruits for
the dessert, but it is employed by almost every family in making
preserves, jams, ices, sauces, tarts and jellies; and on a larger
scale by confectioners for making syrups, by distillers for
making raspberry brandy, raspberry vinegar, &c. Raspberry
wine, made in the same way as that of currant, is considered
the most fragrant and delicious of all home-made wines.
Succeeding the strawberry at the beginning of summer, when
there is comparatively little else, this is one of the most in-
valuable fruits, and, with the strawberry, generally commands
the attention of those who have scarcely room for fruit trees. It
s, next to the strawberry, one of the most wholesome berries,
and not being liable to undergo the acetous fermentation in the
stomach, it is considered beneficial in cases of gout or rheu-
matism.
Propacation.—The raspberry is universally propagated by
suckers, or offsets, springing up from the main roots. Seeds
are only planted when new varieties are desired. The seedlings
come into bearing at two or three years of age.
Som anp Cutture.— The best soil is a rich deep loan, rather
moist than dry, but the raspberry will thrive well in any soil that
656 THE RASPBIRRY AND BLACKBERRY.
is rich and deep, provided it is fully exposed to the sun and
air.
In making a plantation of raspberries, choose, therefore, an
open sunny quarter of the garden, where the soil is good and
deep. Plant the suckers or canes in rows, from three to four
feet apart, according to the vigour of the sort. Two or three
suckers are generally planted together, to form a group or stool,
and these stools may be three feet apart in the rows.
The plantation being made, its treatment consists chiefly in
a single pruning, every year, given early in the spring. ‘To
perform this, examine the stools in April, and leaving the
strongest shoots or suckers, say about six or eight to each stool,
cut away all the old wood, and all the other suckers (except
such as are wanted for new plantations). The remaining shoots
should have about a foot of their ends cut off, as this part of
the wood is feeble and worthless. With a light top-dressing of
manure, the ground should then be dug over, and little other
care will be requisite during the season.
When very neat culture and the largest fruit are desired,
more space is left between the rows, and after being pruned,
the canes are tied to long lines of rods or rails, like an espalier,
by which means they are more fully exposed to the sun and
light, and the ground between the rows is kept cropped with
small vegetables.
A fine late crop of raspberries is readily obtained by cutting
down the canes over the whole stool, in the spring, to within a
few inches of the ground. They will then shoot up new wood,
which comes into bearing in August or September.
We have found a light application of salt given with the
top-dressing of manure in the spring, to have a most beneficial
effect on the vigour of the plants, and the size of the fruit.
A plantation of raspberries will be in perfection at the thira
year, and after it has borne about five or six years, it must be
broken up, and a new one formed, on another plot of ground.
All the raspberries except the hardy American varieties
should be pruned in the fall. After which bend the canes
gently on the ground, and cover them an inch or two deep
with earth ; let them remain in the spring until the cold winds
are over, or until the buds begin to swell, then take them up
and tie them to stakes or frames.
Varieties—The finest raspberries in general cultivation for
the dessert, are the red and white Antwerp, Fastollf, Orange,
Cushing, French and Franconia.
The common American Red is most esteemed for flavouring
liqueurs or making brandy, and the American Black is préferred
by most persons for cooking. The Ever-bearing and the Ohio
Ever-bearing, are valuable for prolonging the season of this
fruit till late frosts.
THE RASPBERRY AND BLACKBERRY. 657
ANTWERP Rep.
Old Red Antwerp. Howland’s Red Antwerp.
Knevett’s Antwerp. Framboisier a Gros Fruit.
True Red Antwerp. Burley.
This is the common Red Antwerp of England and this
country, and is quite distinct from the North River variety,
which is shorter in growth, and has a conical fruit.
Canes strong and tall, spines light red, rather numerous and
pretty strong. Fruit large, nearly globular, or obtuse-conical.
Colour dark-red, with large grains, and covered with a thick
bloom. Flesh juicy, with a brisk vinous flavour.
Antwerp. Hudson River.
New Red Antwerp.
Origin unknown, but as far as we have been able to trace it,
was first brought to this country by the late Mr. Briggs, of
Poughkeepsie, N. Y., about forty years since, who obtained it
from the garden of the Duke of Bedford, England, who is said
to have paid a guinea for two plants.
Its firmness of flesh and parting readily from the germ, toge-
ther with its productiveness, renders it the most popular variety
for market.
Canes short, but of sturdy growth, almost spineless, of a very
peculiar grey, or mouse colour. Fruit large, conical. Flesh
firm, rather dull-red, with a slight bloom; not very juicy, but of
a pleasant, sweet flavour.
Antwere YELLow. Thomp. Lind.
White Antwerp. Double-Bearing Yellow.
The Yellow Antwerp is a large, light-coloured raspberry, and
with a high cultivation, a good sort, but greatly surpassed by
the Orange.
Fruit large, nearly conical, pale-yellow, sweet, and of good
flavour. Canes strong and vigorous, light-yellow, sometimes
with many bristles or spines, often nearly smooth ; productive.
AMERICAN Rep.
Common Red. English Red (of some).
Red Prolific.
The Common Red Raspberry is a native of this and all the
middle states. It ripens nearly a week earlier than the Antwerps,
bears well, and though inferior in flavour and size to these sorts,
is esteemed by many persons, particularly for flavouring liqueurs.
Fruit of medium size, roundish, light-red, pleasant, sub-acid in
28%
658 THE RASPBERRY AND BLACKBERRY.
flavour. Shoots very vigorous, long, upright, and branching;
grows from six to ten feet high. Light shining brown, with
purplish spines. Leaves narrow, light-green.
American Buiack.
Common Black-Cap. Black Raspberry.
Thimble-Berry. Rubus Occidentalis.
This raspberry, common in almost every field, with long, ram-
bling, purple shoots, and flattened, small black berries, is every-
where known. It is frequently cultivated in gardens, where, if
kept well pruned, its fruit is much larger and finer. Its rich,
acid flavour renders it, perhaps, the finest sort for kitchen use
—tarts, puddings, &c. It ripens later than other raspberries.
The American Wuire resembles the foregoing in all respects,
except in the colour of its fruit, which is pale-yellow or white.
Barnet
Cornwall's Prolific. Lord Exmouth’s.
Cornwall’s Seedling. Large Red.
An old English variety of some merit, but has not succeeded
well here.
Fruit large, roundish; conical, bright, purplish-red ; pleasant
flavour. Canes long, yellowish-green, branching.
Brentrorp Cans.
English. Fruit medium, oval, conical, dull dark-red ; inferior
to the best; not productive.
Cox. WILDER.
Originated with Dr. Brinckle, Philadelphia. Fruit large,
roundish, semi-transparent, yellowish-white, or cream-colour ;
pleasant ight flavour, but not rich; strong white spines; leaf
much crimped ; productive, and a good grower.
Cope.
Raised by Dr. Brinckle. Fruit large, conical; crimson, red
spines; foliage of a lighter green, and more deeply serrated
than any other of his seedlings. (Wilder in Hort.)
Cretan Rep.
A rather late variety, of medium quality. Fruit of medium
size, globular, inclining to conical, deep purplish-red ; sub-acid,
and good, ;
THE RASPBERRY AND BLACKBERRY. 659
CusHING.
Originated with Dr. Brinckle, Philadelphia. Fruit roundish,
conical, regular in form; crimson, with a thin bloom; sprightly
rich acid flavour; parts freely from the germ; moderate grow-
er; leaf much plaited; very productive, and occasionally pro-
duces a second crop, This is one of the finest sorts for pre-
serving.
Einy.
A seedling of Col. Wilder. Large, conical; sometimes round,
often shouldered, which distinguishes it from the other varieties ;
light-yellow ; vigorous grower; very productive; white spines.
Fasrour.
The Fastollf raspberry is an English variety of high reputa-
tion. It derives its name from having originated near the ruins
of an old castle, so called, in Great Yarmouth.
Fruit very large; obtuse, or roundish-conical, bright purplish-
red; rich and high flavoured; slightly adhering to the germ in
picking. Canes strong, rather erect, branching; light yellow-
ish-brown, with few pretty strong bristles.
FRANCONIA.
This was imported from Vilmorin, of Paris, under this name,
by S. G. Perkins, Esq., of Boston, some years ago. Its crops
are abundant, the fruit is firm, and bears carriage to market
well; and it ripens about a week later than Red Antwerp. It
is one of the finest for preserving.
Fruit large, obtuse-conical, dark purplish-red, of a rich acid
flavour; much more tart and brisk than that of the Red Ant-
werp. Canes strong, spreading, branching, yellowish-brown,
with scattered, rather stout purple spines; leaves rather large,
very deep green.
FRENCH.
Vice-President French.
Originated with Dr. Brinckle. A little later than most sorts;
a very productive, vigorous grower, and promises to become an
excellent market variety, as well as for family use.
Fruit large, roundish, or very obtuse-conical; deep-red, thin
bloom, juicy, sweet, mild, and fine flavour: grains large; sepa-
rates freely from the germ; crimson spines, not very strong;
leaf large, rather flat, regular, dark-green.
Futon.
A seedling of the French. Raised by Dr. Brinckle. Fruit
660 THE RASPBERRY AND BLACKBERRY.
large, round, crimson; productive; a vigorous grower; red
spines. (Wilder in Hort.)
Gen. PatTrERsON.
A seedling of the Col. Wilder. Raised by Dr. Brinckle.
Fruit large, round, crimson; does not part readily from the
stem; vigorous grower; very productive; red spines. (Hort.)
Kyevet’s GIANT.
This is one of the strongest-growing varieties; very produc-
tive, and of excellent flavour. Canes strong, erect; spines small,
reddish, very few. Fruit of the largest size, obtuse-conical, deep-
red, firm in texture, and hangs a little to the germ in picking;
berries sometimes double, giving them a cockscomb appearance.
Maanum Bonvum.
A white or yellowish fruit, of large size; rather firm flesh,
and finely flavoured; similar to the Old Yellow Antwerp; very
productive and vigorous.
NorTHUMBERLAND FILLBASKET.
A new foreign variety. A strong, vigorous grower, with nu-
merous rather strong crimson-coloured spines.
Fruit somewhat globular or obtuse-conical, deep-red, with a
good, pleasant, slightly-acid flavour; productive.
NotrrinGHAM SCARLET.
An old English variety, of medium size, obtuse-conical, red,
good flavour.
ORANGE.
Brinckle’s Orange.
Originated with Dr. Brinckle. Fruit large, conical, some-
times ovate; beautiful orange colour, and one of the very best
now cultivated; very productive; strong grower; leaf quite
sportive in form; strong, white spines, and often reproduces its
kind from seed:
THUNDERER.
Foreign. Strong grower; canes erect; spines red; not nu-
merous; productive. Fruit rather large, obtuse-conical, deep-
red; rather acid flavour.
WALKER.
Raised by Dr. Brinckle. Fruit large, round, deep crimson,
THE RASPBERRY AND BLACKBERRY. 661
solid; adheres firmly to the stem; keeps long in perfection on
the plant; bears carriage well. Promises to be valuable as a
market variety. Red spines. (Hort.)
W oopwarp.
Raised by Dr. Brinckle. This is one of the smallest varieties,
though larger than the ordinary wild raspberry. Fruit round,
sometimes roundish-ovate; crimson; red spines; has ripened
as early as the 10th of June. (Wilder in Hort.)
AUTUMNAL RASPBERRIES.
The ever-bearing foreign varieties have not given general
satisfaction in this country; our dry, hot summers seem to be
unfavourable for a full crop. Cut the canes to the ground in
the spring, and the young shoots will give a fair crop in the
autumn, if the season is moist and favourable. They are only
worthy the attention of amateurs.
BELLE DE Fonrenay.
A dwarf-growing variety with large and deep green leaves ;
bears large fruit all the autumn of good flavour, but requires
warm soil and exposure. (Hort.)
CaATAWISSA.
A native of Columbia Co., Penn. Vigorous and very pro-
ductive. Fruit medium size, flattened; dark crimson, covered
with thick bloom ; flavour sprightly, rather acid, more suited to
the amateur than for general cultivation. Commences ripening
about the first of August, and continues in use a long time.
Dovsit Bearine.
Perpetual Bearing. Late Liberian.
A variety of the Antwerp; formerly esteemed for its habit
of bearing late in the season; but is now surpassed by better
kinds.
Laree Fruirep Monruty.
River’s New Large Monthly.
Fruit above medium size, roundish-conical ; crimson. Flesh
soft, sweet, and excellent. Canes moderately strong, upright ;
spines red, stout, and numerous.
MERVEILLE DE QuarrRE Saisons.
Large, bright-red, and is of all the autumnal Raspberries, tne
most abundant bearer; its spikes of fruit are often twelve or
eighteen inches long, and produced till the end of October. (Hort.)
662 THE RASPBERRY AND BLACKBERRY.
MERVEILLE DE QUATRE SAISONS.
Yellow fruit, a new variety, raised from the above. It bears
abundantly in the autumn, and its fruit is sweet and well fla-
voured. (Hort.)
Onto, EvERBEARING,
Ohio Raspberry, Ken.
This is a native of Ohio, and was first made known to Eastern
cultivators by Mr. Longworth, of Cincinnati, though, we believe,
it had been cultivated for some time previous, at a Quaker settle-
ment in Ohio. It is precisely like the American Black Rasp-
berry, or Black-cap, in all respects, except that it has the valua-
ble property of bearing abundant crops of fine fruit, till late in
the season. We have seen a quart gathered from a single plant,
on the 1st day of November. It deserves a place in every large
garden.
Victoria. (Roger’s.)
“ Large dark-red, habit rather dwarf, bears abundantly, and
very good.” (Riv. Cat.)
Tue BLACKBERRY.
There are several species of the Bramble indigenous to this
country, which produce eatable fruit, but the best for the table,
or for cooking, are the Low Blackberry, a trailing shrub, and
the following varieties of the High Buackberry.
The fruit is larger than that of the Raspberry, with fewer and
larger grains, and a brisker flavour. It ripens about the last of
July, or early in August, after the former is past, and is much
used by all classes in this country. The sorts are seldom culti-
vated in gardens, as the fruit is produced in such great abun-
dance in a wild state ; but there is no doubt that varieties of
much larger size, and greatly superior flavour, might be pro-
duced by sowing the seeds in rich garden soil, especially if re-
peated for two or three successive generations,
Low BiacxpBerry.
Trailing Blackberry. Dewberry.
Rubus Canadensis. Lin.
A low trailing, prickly shrub, producing large white blossoms
in May, and very large roundish-oblong black fruit in midsum-
mer. Leaflets from three to five in number. The fruit, when
in good soil, and fully exposed to the sun, is high flavoured,
sweet, and excellent.
THE RASPBERRY AND BLACKBERRY. 663
Hiegu BLACKBERRY.
Bush Blackberry.
Rubus Villosus. Zor. and Gray.
This is an erect growing blackberry, the stems tall, and more _
or less branching. In its foliage it resembles the foregoing, but
its flowers, which are white, are smaller. The fruit is also
smaller, rounder, not so dark-coloured (being reddish-black). and
though good, is seldom so juicy or high-flavoured.
There is a variety, cultivated abroad, with white fruit.
DorcHESTER.
Introduced to notice by the late Capt. Lovett, of Beverly,
Mass., nearly equal in size to New Rochelle, of a more elongated
form, grains rather smaller, somewhat sweeter, and producing
large crops of high-flavoured fruit; a vigorous grower.
Fruit large, oblong, conic ; sometimes measuring an inch and
a quarter in length, of a deep shining black. The berries should
be fully matured before they are gathered ; it bears carriage
well. Ripens about the first of August.
New Rocue te.
Seacor’s Mammouth. Lawton.
This remarkable variety was found by Lewis A. Seacor, in its
native wildness by the road-side in the town of New Rochelle,
Westchester Co. N.Y. It is of very vigorous growth, with
strong spines which belong to the bramble; is hardy and ex-
ceedingly productive. Fruit very large, oval, and when fully
ripe, intensely black ; when mature, the fruit is very juicy, rather
soft and tender with a sweet excellent flavour; when gathered
too early it is acid and insipid. The granules are larger, con-
sequently the fruit is less seedy than any other variety. Ripens
about the first of August, and continues in use five or six weeks.
NewmMan’s THORNLESS.
A new variety discovered by Jonas Newman, Ulster Co., N.
Y. Promises to be valuable; growth not so vigorous as New
Rochelle and Dorchester, but produces abundantly of good-sized
oval berries of excellent flavour; the canes have but few spines
or thorns in comparison to the others, which is an important con-
sideration. We have too little personal knowledge of it to speak
decidedly of its merits. Ripens about the first of August.
Ornamental Varieties—The “Double White Blossomed,”
and “ Double Pink-blossomed Brambles’ are beautiful climb-
664 THE STRAWBERRY.
ing shrubs, of remarkably luxuriant growth, which may be train-
ed for a gieat length in a season, and are admirably adapted for
covering walls and unsightly buildings. The flowers are like
small double roses, and are produced in numerous clusters in
June, having a very pretty effect. North of New York these
‘climbers are rather tender in severe winters.
The Rose Frowrrine BramBie (Rubus odoratus) is a very
pretty native shrub, with large broad leaves, and pleasing rose-
coloured flowers, and groups well with other shrubs in ornamen-
tal plantations, .
CHAPTER XXVI.
THE STRAWBERRY.
Fragaria (of species) L. Rosacee, of botanists.
Frasier, of the French; Erdbeerpflanze, German; Aadbezie, Dutch; Pianta
di Fragola, Italian; and Presa, Spanish.
Tue Strawberry is the most delicious and the most whole-
some of all berries, and the most universally cultivated in all
gardens of northern climates. It is a native of the temperate
latitudes of both hemispheres,—of Europe, Asia, North and
South America; though the species found in different parts of
the world are of distinct habit, and have each given rise, through
cultivation, to different classes of fruit—scarlet strawberries, pine
strawberries, wood strawberries, hautbois, &c.
The name of this fruit is popularly understood to have arisen
from the common and ancient practice of laying straw between
the plants to keep the fruit clean. In the olden times, the vari-
ety of strawberries was very limited, and the garden was chiefly
supplied with material for new plantations from the woods.
Old Tusser, in his “Five Hundred Points of Good Husbandry,”
points out where the best plants of his time were to be had, and
turns them over with an abrupt, farmer-like contempt of little
matters, to feminine hands :—
“Wife, into the garden, and set me a plot,
With strawberry roots, of the best to be got;
Such growing abroad, among thorns in the wood,
Well chosen and picked, prove excellent good.”
The strawberry belongs properly te cold climates, and though
well known, is of comparatively little value in the south of
Europe. Old Roman and Greek poets have not, therefore, sung
its praises; but after that line of a northern bard,
“A dish of ripe strawberries, smothered in cream,”
THE STRAWBERRY. 668
which we consider a perfect pastoral adyl (as the German school
would say) in itself, nothing remains to be wished for. We
have heard of individuals who really did not, by nature, relish
strawberries, but we confess that we have always had the same
doubts of their existence as we have of that of the unicorn.
Ripe, blushing strawberries, eaten from the plant, or served
with sugar and cream, are certainly Arcadian dainties with a
true paradisiacal flavour, and, fortunately, they are so easily
grown that the poorest owner of a few feet of ground may have
them in abundance.
To the confectioner this fruit is also invaluable, communi-
cating its flavour to ices, and forming several delicate preserves.
In Paris a cooling drink, bavaroise a la grecque, is made of the
juice of strawberries and lemons, with the addition of sugar and
water,
The strawberry is perhaps the most wholesome of all fruits,
being very easy of digestion, and never growing acid by fer-
mentation, as most other fruits do. The often-quoted instance
of the great Linnzus curing himself of the gout by partaking
freely of strawberries—a proof of its great wholesomeness—is a
letter of credit which this tempting fruit has long enjoyed, for
the consolation of those who are looking for a bitter concealed
under every sweet.
Propagation and Soi. The strawberry propagates itself
very rapidly by runners* which are always taken to form new
plantations or beds. These are taken off the parent plants early
in spring, and either planted at once where they are to grow,
or put out in nursery beds, or rows, to get well established for
the next spring-bearing. When the parent plants have become
degenerated, or partially or wholly barren, we should avoid
taking the runners from such, and choose only those which grow
from the most fruitful ones. In order to be sure of the latter
point, it is only necessary to mark the best-bearing plants by
small sticks pushed into the bed by the side of each when the
fruit is in perfection. Some varieties, as the Prolific Hautbois,
the English Wood, and the Large Early Scarlet, are not liable
to this deterioration, and therefore it is not necessary to select
the runners carefully ; but others, as the Pine strawberries, and
some of the Scarlets, are very liable to it; and if the runners are
taken and planted promiscuously, the beds so made will be near-
ly barren.
The best soil for the strawberry is a deep, rich loam. Deep
it must be, if large berries and plentiful crops are desired; and
the wisest course, therefore, where the soil is naturally thin, lies
in trenching and manuring the plot of ground thoroughly, be-
* Excepting the Bush Alpines, which have no runners, and are propa-
gated by division of the roots.
666 THE STRAWBERRY.
fore putting out the plants. But even if this is not necessary,
it should be dug deeply, and well enriched with strong manure
beforehand.
The best exposure for strawberries is an open one, fully ex-
posed to the sun and light.
Cutture 1n Rows. The finest strawberries are always ob-
tained when the plants are kept in rows, at such a distance
apart as to give suflicient space for the roots, and abundance of
hght and air for the leaves.
In planting a plot of strawberries in rows, the rows should be
two feet apart, and the plants, of the large-growing kinds, two
feet from each other in the rows; of the smaller-growing kinds,
from one foot to eighteen inches is sufficient. The runners must
be kept down by cutting them off at least three times a year,
_ and the ground must be maintained in good order by constant
dressing. During the first year, a row of any small vegetables
may be sown in the spaces between the rows. Every autumn,
if the plants are not luxuriant, a light coat of manure should be
dug in between the rows; but if they are very thrifty, it must
be omitted, as it would cause them to run too much to leaf.
A light top-dressing of leaves, or any good compost, applied
late in the fall, though not necessary, greatly promotes the
vigour of the plants, and secures the most tender kinds against
the effects of an unusually cold winter. Before the fruit ripens,
the ground between the rows should be covered with straw, or
light new-mown grass, to keep it clean.
A plantation of this kind in rows will be found to bear the
largest and finest fruit, which, being so fully exposed to the sun,
will always be sweeter and higher-flavoured than that grown in
crowded beds. A plantation in rows is generally in full perfec-
tion the third year, and must always be renewed after the fourth
year.
“ QULTURE IN ALTERNATE Srrrps. A still more easy and eco-
nomical mode is that of growing the strawberry in alternate strips.
Early in April, or in August, being provided with a good
stock of strong young plants, select a suitable piece of good
deep soil. Dig in a heavy coat of stable manure, pulverizing
well and raking the top soil. Strike out the rows, three feet
apart, with a line. The plants should now be planted along
each line about a foot apart in the row. They will soon
send out runners, and these runners should be allowed to take
possession of every alternate strip of three feet—the other strip
being kept bare by continually destroying all runners upon it,
the whole patch being kept free of all weeds. The occupied
strip or bed of runners will now give a heavy crop of strawber-
ries, and the open strip of three feet will serve as an alley from
which to gather the fruit. After the crop is over, dig and pre-
pare this alley or strip for the occupancy of the new runners
THE STRAWBERRY. 667
for the next season’s crop. The runners from the old strip will
now speedily cover the new space allotted to them, and will
perhaps require a partial thinning out to have them evenly dis-
tributed. As soon as this is the case, say about the middle of
August, dig under the whole of the old plants with a light coat
of manure. The surface may be then sown with turnips or
spinage, which will come off before the next season of fruits.
In this way the strips or beds, occupied by the plants, are re-
versed every season, and the same plot of ground may thus be
continued in a productive state for many years.
_ Both of the above modes are so superior to the common one
of growing them more closely in beds, that we shall not give
any directions respecting the latter.
It may be remarked that the Alpine and European Wood
strawberries will do well, and bear longer in a rather shaded
situation. The Bush-Alpine, an excellent sort, having no
runners, makes one of the neatest borders for quarters or beds
in the kitchen garden, and produces considerable fruit till the
season of late frosts. If the May crop of blossoms is taken
off, they will give an abundant crop in September, and they are,
therefore, very desirable in all gardens.
To accelerate the ripening of early kinds in the open garden
it is only necessary to plant rows or beds on the south side of a
wall or tight fence. A still simpler mode, by which their
maturity will be hastened ten days, is that of throwing up
aridge of soil three feet high, running east and west, and
planting it in rows on the south side. (The north side may
also be planted with later sorts, which will be somewhat retarded
in ripening.) The best early sorts for this purpose are Jenny
Lind, and Large Early Scarlet.
Staminate and Pistillate Plants—A great number of expe-
riments have been made, and a great deal has been written
lately, in this country, regarding the most certain mode of pro-
ducing large crops of this fruit. On one hand it is certain that,
with the ordinary modes of cultivation, many fine kinds of
strawberries have disappointed their cultivators by becoming
barren ; on the other, it is equally certain, that, by the mode
of cultivation practised at Cincinnati, large crops may be
obtained every year.
The Cincinnati cultivators divide all Strawberries into two
classes, characterized by their blossoms. - The first of these they
call staminate (or male), from the stamens being chiefly de-
veloped; the second are called pistillate (or female), from the
pistils bemg chiefly developed.
The first class, to which belong various sorts, as Keen’s Seed-
ling, British Queen, ete., usually in this climate bear uncertain
crops, from the fact that only a part of the blossoms develop the
pistils sufficiently to swell into perfect fruit.
668 THE STRAWBERRY.
The second class, to which belong various; other sorts, such
as Hovey’s Seedling, Black Prince, ete., praducing only pistil-
bearing flowers, do not set fruit at all when grown quite apart
by themselves; but when grown near a proper number of
stammate plants, so as to be duly fertilized by them, they bear
much larger crops, of much more perfect berries, than can be
produced in this climate in any other way.
This is no longer a matter of theory, for the market of Cin-
cinnati, in which are sold six thousand bushels of strawberries
annually, is supplied more abundantly and regularly than per-
haps any other in the world, by this very mode of culture.
In planting strawberry beds, it is important, therefore, to
the cultivator, to know which are the staminate, and which the
pistillate, varieties—as they are found to be permanent in these
characters. We have, accordingly, designated these traits in
the descriptions of the varieties which follow.
Upon the relative proportion of staminates to pistillate plants,
cultivators are not absolutely agreed. Where, however, such
hardy sorts as the Large Early Scarlet, or Boston Pine, are
chosen for staminates, it is sufficient to plant one-eighth as many
of these as of pistillates, to insure a full crop of the latter.
When staminate sorts, like Keen’s Seedling, or like less hardy
kinds, are chosen, then the proportion should be one-third to
two-thirds of pistillates.
Thus, in planting in the alternate-strip mode, let every twelve
feet of each strip be planted with Hovey’s Seedling (pistiliate),
and the succeeding four feet with Large Early Scarlet. A very
little trouble, bestowed when the runners are extending across
the open spaces, will preserve the proportion good from year to
year. The appearance of a plat, planted in this way, will be as
follows: S represents staminate, and P pistillate, varieties.
In planting in beds, the same course may be adopted,
or, what is perhaps better, every third or fourth bed
may be entirely staminate, and the rest pistillate sorts
(the beds in this case being supposed to be side by
side).
Hothing is easier than to distinguish the two classes
of strawberries when in blossom. In one, the stami-
nate, the long yellow anthers (a), bearing the fine dust
or pollen, are abundant; in the other, the pistillate,
only the cluster of pistils (4), looking like a very minute
green strawberry, is visible—(that is to the common
observer, for the wanting organs are merely rudimen-
tary, and not developed).
be ole Neots oLeoLeolaLalalaclachachashashachach? noone)
DOORN eDmM
baheebeteeta Ls DavDa-DacLacLarda-ha-la-la-a-hegheatead
THE STRAWBERRY. 669
Strawberry Blossoms.
rf
Perfect blossom. Staminate blossom. Pistillate blossom.
Besides these, there is really a third class, quite distinct, the
blossoms of which are regularly hermaphrodite, or perfect, in
themselves, and which always bear excellent crops—though not
perhaps so large as some of the most prolific of the pistillates do
when fertilized. To this belong the Common English Wood
Strawberries and the Alpines. Hence, these old inhabitants
of the gardens have, from their uniform productiveness, long
been favourites with many who have not understood the cha-
racter and habits of the larger staminate and pistillate varieties.
No. 1 as above shows the blossom of this class of strawberries.
Vanrigeties.—The varieties of this fruit are very numerous,
indeed quite unnecessarily so for all useful purposes. They
have chiefly been originated abroad within the last thirty years.
The different species from which the varieties have been raised,
have given a character to certain classes of Strawberries,
pretty distinctly marked. Thus, from ‘our own Wild Straw-
berry, or Virginia Scarlet, as it is called abroad, have originated
the Scarlet Strawberries; from the Pine or Surinam Straw-
berry has been raised the class called Pines. From the
common Wood Strawberry of Europe, another class, com-
prising the Woods and Alpines. Besides, there are the Haut-
bois, from a sort, a native of Bohemia, the Chili Strawberries,
from South America, the Green Strawberries, and the Black
Strawberries.
Of these the Pines and the Scarlets are the largest and highest
flavoured. The Wood and Alpine Strawberries are valuable
for bearing a long time, and parting freely from the hull or stalk,
in picking.
CLASS I.
Scarlet and Pine Strawberries comprising such Varieties as are
most generally esteemed,
Boston Pine.
Raised by C. M. Hovey, Boston, Mass. This fine early straw-
berry, to have it in perfection, requires rich, deep soil, and to be
grown in hills or bunches eighteen or twenty inches apart each
670 THE STRAWBERRY.
way. Flowers pistillate. Fruit rather large, roundish, slightly
conical; colour deep glossy crimson. Flesh rather firm, juicy,
rich, and of excellent flavour—an uncertain variety in many
places. On rich, deep, gravelly soil, we have seen it in the
greatest perfection.
Burr’s New Pine.
Raised by Mr. Burr, Columbus, Ohio. Vines moderately
vigorous, productive ; flowers pistillate. Fruit medium, regular,
roundish-conical ; colour light crimson. Flesh tender, juicy,
with a sweet, rich, aromatic flavour.
This fine early variety is suited for the amateur and family use
(the surface being too tender for market purpose). It requires
high cultivation and good care; with such treatment, the grower
is well paid. It is rather tender in many localities ; extremes
of heat and cold affect it.
Crimson Cong.
Scotch Pine Apple. Dutchberry.
An old and beautiful variety, much grown for the New York
market: a hardy, vigorous grower, productive ; flowers pistillate.
Fruit medium, regular, elongated-conic. Colour deep crimson ;
seeds deeply imbedded. Flesh rather firm, sprightly, with a rich
acid flavor; rather latein ripening. One of the best for preserving.
~
Hovey's Seedling.
THE STRAWBERRY. 671
Hovey’s Srzpiine. Hov. Mag.
This splendid Strawberry was raised in 1834, by Messrs. Ho-
vey, seedsmen, of Boston, and is undoubtedly, for this climate,
one of the finest of all varieties. The vines are unusually vigor-
ous and hardy, producing very large crops, and the fruit is al-
ways of the largest size and finely flavoured. It is well known
at the present moment throughout all the states, and has every-
where proved superior for all general purposes, to any other
large-fruited kind. The leaves are large, rather light green, and
the fruit-stalk long and erect.
Fruit very large, roundish oval, or slightly conical, deep shin-
ing scarlet, seeds slightly imbedded; flesh firm, with a rich,
agreeable flavour. It ripens about the medium season, or a few
days after it. Flowers pistillate.
JENNY’s SEEDLING.
An American variety, hardy, vigorous, and productive. Flow-
ers pistillate. Fruit large, roundish, conical ; colour rich dark-
red. Flesh firm, rich, sprightly subacid. An excellent variety
for market and preserving.
Larce Earty Scartet.
Early Virginia.
An American variety ; one of the earliest ; an abundant bearer ;
popular in many sections. Flowers staminate. Fruit medium
or below, roundish ovate, regularly formed ; light scarlet, seeds
deeply imbedded. Flesh tender, of a rich excellent flavour.
Lonewortn’s Prouirtc.
Schneicke’s Seedling.
Originated at Cincinnati on the lands of Mr. Longworth in
the Garden of Eden by MY.Schneicke. Flowers hermaphrodite.
Vines vigorous and very productive ; foot-stalks long, stout;
leaves large, not very thick, considerably ruffled. Fruit large,
roundish, broad at base, sometimes oblate; colour light-crimson.
Flesh firm, scarlet, with numerous rays (the remains of the fila-
ments). Flavour rich, briskly acid.
M’Avyow’s SupErior.
MAvoy’s, No. 12.
Origin, Cincinnati, on the lands of Mr. Longworth. Flowers
pistillate ; vines hardy, very vigorous and very productive ;
leaves broad and dark ; foot-stalks long and stout; trusses large
and full. Fruit large, roundish, irregularly oblate, more or less
672 THE STRAWBERRY.
necked. Colour light crimson, becoming deep crimson at fui
maturity. Flesh deep scarlet, tender, very juicy, with an exceed-
ingly rich, vinous flavour; surface of the fruit rather tender,
and will not bear long carriage.
WaALKER’s SEEDLING.
Raised by Samuel Walker, Roxbury, Mass. A very hand-
some, excellent, and productive variety. Flowers staminate.
Fruit medium to large; regular, generally conic. Colour very
deep crimson, becoming maroon at maturity, glossy. Flesh deep
crimson, tender, juicy, with a fine, rich, brisk acid flavour.
CLASS IL.
Comprising varieties of very good quality—some suited to cer-
tain localities, and many not yet well tested.
Apmirat Dunpas. (Myatts.)
An English variety, of vigorous habit. Flowers staminate.
Fruit large, irregular, or somewhat flattened, or angular shape
in the large berries, and conical in the smaller ones. Colour,
pale scarlet. Flesh moderately firm, juicy, with a good but not
high flavour. (Hov. Mag.)
Asax. (Nicholson’s.)
An English variety. A large, dark-coloured fruit, of a blunt,
ovate form, with a deep-coloured flesh, well-flavoured and good.
Vines not hardy. (Hov. Mag.)
Autce Mavp.
A foreign variety. Flowers staminate. Plant strong and
vigorous; requires plenty of room, deep and rich cultivation, to
succeed well. Mr. John Saul, of Washington, says it is grown
extensively around that city by the market gardeners, and is
one of their best for that purpose. Fruit large, conical. Colour,
dark, glossy scarlet. Flesh light scarlet, juicy, rich, and excel-
lent.
Proton Ping.
A new English variety, but too tender for our climate. Fruit
large, roundish. Colour white, with a tinge of pink on the
sunny side. Flesh tender, delicate, mild and pleasant, but not
rich.
Brack Prince.
Black Imperial.
A foreign variety, and, when in perfection, of the best quality.
THE STRAWBERRY. 673
It generally does best on a stiff, heavy loam. Variable. In some
localities, fine; in others, insipid, sour, and worthless. Flowers
pistillate; vines vigorous and productive. Fruit large, regular,
roundish, or ovate depressed. Colour very deep crimson, al-
most black, glossy. Flesh deep crimson, rather firm; rich and
high-flavoured,
Bisnor’s ORANGE.
Bishop’s New. Orange Hudson Bay.
American. Flowers pistillate; vines hardy, vigorous, and
productive. Fruit medium, conical, regular. Colour light scar-
let, approaching orange. Flesh rather firm, rich, and excellent.
Requires good cultivation.
British QuEEN.
Myatt’s British Queen.
Raised by Mr. Myatt, England. Flowers staminate, plant
vigorous; foliage large, rather tender, affected with extremes of
heat and cold: requires deep, rich cultivation, and should be
grown in hills to bring it to perfection, and is then productive ;
but with ordinary care is a shy bearer, and not worth growing.
Fruit very large, roundish, conical; occasionally cockscomb-:
shaped, of a beautiful shining scarlet. Flesh rather firm, juicy,
rich, and excellent.
Briguton Pine.
Raised by Mr. Scott, of Brighton, Mass. Said to be early,
hardy, and productive. Fruit large, conical, deep crimson, rich,
sprightly flavour.
Burr’s SEEDLING.
Burr’s Old Seedling. Burr’s Staminate. .
Raised by Mr. Burr, Columbus, Ohio. Staminate; vines
hardy, vigorous, and productive. Fruit rather large, roundish,
inclining to conic. Colour light scarlet. Flesh tender, juicy,
with a mild, pleasant flavour.
Capt. Coox.
An English variety of large size, somewhat resembling the
British Queen, but not quite so large: the colour is dark and
rich. (Hov. Mag.)
CrystraL PALACE.
An English variety of vigorous growth; hardy, and requires
plenty of room. Fruit large, very conical, regular; brilliant,
29
674 THE STRAWBERRY.
lossy scarlet. Flesh firm, fine-grained, juicy, and high-flavoured,
Hoy. Mag.)
CusHING.
Raised by Dr. W. D. Brinckle, Philadelphia. Fruit medium,
roundish, conical. Colour light scarlet. Flesh tender, with a
sprightly, pleasant flavour. Moderately productive.
DiapEmM.
Raised by William R. Prince. Pistillate; very large, showy,
rounded, beautiful light scarlet; pleasant flavour; a remarkably
fine and beautiful berry. Plant very robust, vigorous, and hardy.
Very productive. (Pr. Cat.)
Duo pE Brasant.
From Belgium. Fruit large, conical; bright scarlet, good
flavour ; tolerably productive and early.
Finti-Basker.
A new English variety; said to be very productive and valua-
ble as a market fruit. Very large, roundish; dark scarlet; beau-
tiful; good flavour. (Hov. Mag.)
GERMANTOWN.
Young's Seedling.
Originated with Mr. G. Young, a market gardener of Ger-
mantown, near Philadelphia. Said to be the best in cultivation
for market purposes. Plant vigorous, hardy; very productive,
and continues a long time in bearing. Fruit very large, regular,
roundish, conical. Colour rich dark crimson. Flesh rather
firm, sweet, rich, and high-flavoured.
GENESEE.
Raised by Ellwanger and Barry, Rochester, N. Y. Hardy,
vigorous, moderately productive. Staminate. Fruit rather large,
roundish, somewhat oblate; largest at centre; tapering towards
base and apex; generally necked. Colour scarlet, inclining to
crimson. Flesh tender, juicy, mild and pleasant; not rich,
GouiatH. (Kitley’s.)
Flowers staminate; plant vigorous and hardy. Fruit very
large, irregular; bright scarlet, rich, high flavour, and, like all
the English varieties, requires plenty of room and high culture.
THE STRAWBERRY. 675
Hooker.
Raised by H. E. Hooker, Rochester, N. Y., and is highly
esteemed in that vicinity. Flowers hermaphrodite ; plant vigor-
ous, hardy, and productive, foliage large and broad; foot stalks
long and rather stout. Fruit large, broadly conical, regular,
very large, specimens, sometimes cockscomb-shaped or depress-
ed. Colour deep crimson, almost maroon, with a polished sur-
face, which is rather soft. Flesh deep crimson, rather tender,
juicy, with a fine rich flavour.
Hopson.
Hudson’s Bay. American Scarlet.
Late Scarlet. York River Scarlet.
An old American variety, formerly much cultivated for the
markets ; but other and larger kinds are taking its place. Flow-
ers pistillate. Fruit medium, conical ; sometimes with a neck.
Colour rich, dark shining red ; seeds deeply imbedded. Flesh
firm, of a high, but brisk acid flavour. Good for preserving.
ImpPERIAL Crimson.
Raised by W.R. Prince. Flowers pistillate. Fruit large ;
short cone, or rounded ; colour dark scarlet or crimson. Flesh
firm, sweet, and fine flavour, productive. First rate. (Wm. R.
Prince.) -
IMPERIAL SCARLET.
Raised by Wm. h. Prince. Flowers pistillate. Plant very
vigorous, foliage large, pale green, luxuriant ; very valuable for
the size and beauty of its fruit, and for its other qualities. Fruit
very large; obtuse-cone or rounded, scarlet, handsome, juicy,
and sprightly flavour; firm for market, productive. (Pr. Cat.)
Towa.
Washington.
A Seedling of the Western Praries. Flowers staminate ;
plant hardy, vigorous, and very productive. Fruit medium to
large, roundish ; light orange-scarlet. Flesh tender, juicy, very
acid—an early variety.
JeNnNyY Linp.
Raised by Isaac Fay, Cambridgeport, Mass. Flowers stami
nate; vines hardy, vigorous, and productive; an early variety.
Fruit medium, conical, Colour rich crimson, glossy, Flesh
rather firm, juicy, rich, sprightly, subacid.
676 THE STRAWBERRY.
Keen’s SeEDLING.
Keen’s Black Pine. Murphy’s Child.
An old well-known English sort of the finest quality, but does
not generally succeed here. Flowers staminate. Fruit large,
roundish, often cockscomb-shaped, dark purplish-scarlet, surface
polished. Flesh firm, with a rich high flavour.
Lz Baron.
Raised by Wm. R. Prince. Fruit early, very large, obtuse-
cone, dark scarlet, not showy, sweet, rich, melting, highest fla-
vour of all the largest varieties ; very productive for one of its
sexuality, and continues a long time in bearing. Hermaphro-
dite. (Pr. Cat.)
&
McAvoy’s Extra Rep.
McAvoy’s No 1.
Same origin as Superior. Flowers pistillate ; vines hardy,
vigorous, and very productive. Fruit large, irregularly oblate,
generally necked. Colour deep scarlet. Flesh tender, juicy ;
flavour exceedingly acid. Excellent for preserving.
Meruren SCARLET.
Methren Castle. Southampton Scarlet.
Warren’s Seedling. Keen’s Seedling, (af some)
An English variety of large sizes, roundish or cockscomb-shap-
ed, rather dull scarlet. Flesh soft, and of indifferent flavour ;
pistillate.
MAyYoMENSsING.
Raised by Gerhard Schmitz, of Philidelphia, Pistillate, mo-
derately vigorous and productive. Fruit medium to large,
broadly conical, deep crimson ; seeds numerous, deeply imbedded.
Flesh red, rather firm, pretty briskly acid, much lke Hudson,
and may prove a good market variety.
Monroz SCARLET.
Raised by Ellwanger & Barry, Rochester, N. Y. Flowers pis-
tillate, plant vigorous, and productive. Fruit rather large, round-
ish, light scarlet. Flesh tender, juicy, and of very good flavour.
Necxep Pine.
Unique Prairie. Pine Apple.
An American variety, rather early, medium size, conical, with
a neck; light scarlet. Flesh tender, sprightly, rather acid ;
productive. Pistillate.
THE STRAWBERRY. 677
Omer Pacwa.
A foreign variety. Fruit large, roundish, or cockscomb-shaped.
Colour bright red. Flesh solid, juicy, sweet ; flavour resembling
the old pine; strong habit and prolific. (Hov. Mag.)
ORANGE PROLIFIC.
Raised by Ellwanger & Barry, Rochester, N.Y. Flowers pis-
tillate; vines hardy, vigorous, very productive. Fruit large,
roundish, sometimes oblate, often necked; deep crimson ; seeds
deeply imbedded. Flesh somewhat firm, with a brisk, rather
acid flavour. .
PENNSYLVANIA.
Raised by Gerhard Schmitz, of Philadelphia. Pistillate, plant
moderately vigorous and productive. Fruit medium to large,
broadly conical, deep crimson. Flesh red, very similar to Mayo-
mensing.
Prince’s Ciimax.
Raised by Wm. R. Prince, Flushing, Long Island. Pistillate.
Very large, conical, beautiful bright scarlet, a splendid fruit,
good flavour, very productive, estimable ; plant vigorous, with
pale-green foliage. (Pr. Cat.)
Prince or WALES.
An English fruit of large size, with a bright deep red, glossy
surface, and a delicate solid flesh, somewhat acid. (Hov. Mag.)
Prince’s MAGnate.
Raised by Wm. R. Prince. Fruit very large, rounded, and
some berries compressed; scarlet; rich flavour, productive,
highly valuable, a very distinct fruit; plant hardy and vigorous,
with large broad foliage. Flowers pistillate. (Pr. Cat.)
Rivaut Hupson.
Raised by Mr. Burr, Columbus, Ohio, an improvement on
the old Hudson; plant hardy and productive—Pistillate. Fruit
medium, conical. Colour deep crimson. Flesh firm, with a
brisk sub-acid flavour.
Ross’s Puanix.
Raised by Alexander Ross, Hudson, N. Y. Staminate; does
not succeed unless with deep, rich soil, and good cultivation.
Fruit large, generally cockscomb-shaped. Colour very dark
red. Flesh firm and high flavoured.
678 THE STRAWBERRY.
Rosy.
English, medium size; bright coloured berry of a long ovate
form, similar in shape to Scott’s Seedling. Flesh juicy, rich,
and excellent; not very hardy. (Hov. Mag.)
Scartet NoNnPAREIL.
English ; very large, pretty regularly formed ; roundish, coni-
cal; bright glossy red ; saccharine, and rich, with a highly
perfumed flavour. (Hov. Mag.)
Scartet Cone.
Raised by Ellwanger & Barry, Rochester. N. Y. Pistillate ;
plant vigorous and very productive. Fruit large, perfectly coni-
cal, bright scarlet, beautiful. (El. & Barry’s Cat.)
Scortr’s SEEDLING.
Raised by Mr. J. Scott, of Brighton, Mass. Flowers herma-
phrodite. A beautiful, rather early, hardy and productive va-
riety. Fruit rather large, elongated-conic, regular ; light erim-
son or scarlet. Flesh pale-red, not very juicy, nor high fla-
voured.,
Str Harry.
A Seedling of the British Queen, impregnated with Keen’s
Seedling ; considered the most valuable of all the English va-
rieties. The berries are very large, of a thick cockscomb form,
laree calyx, and stout fruit stems. Colour deep dark red, or
mulberry; glossy. Flesh red, solid, fine-grained, very juicy, and
of the most delicious flavour ; plants robust and great bearers.
(Hov. Mag.)
TRIUMPH DE GRAND.
From Belgium ; plant vigorous, moderately productive. Fruit
large, roundish, irregular; bright crimson. Flesh rather firm,
juicy, and very good flavour.
VICTORIA.
Trollope’s Victoria.
An English variety. Flowers staminate, plant hardy, vigo-
rous, moderately productive ; leaves large, thick, roundish, ob-
tusely serrate. Fruit very large, nearly globular, regular.
Calyx very large in a depression; colour hight crimson, Flesh,
light scarlet, tender, juicy, sweet, rich, with a somewhat pecu-
liar aromatic flavour.
THE STRAWBERRY. 679
VicomTesse Hericart DE Tuury.
A new French variety, vigorous, promising well. Flowers
staminate. Fruit medium to large; conical, sometimes cockscomb-
shaped. Colour bright scarlet. Flesh rather firm and rich ; early
and productive.
WESTERN QUEEN.
Raised by Prof. Kirtland, Cleveland, Ohio. FPistillate. Vines
hardy and productive. Fruit medium to large; roundish,
conical. Colour rich glossy dark red. Flesh firm, juicy, sub-
acid, sprightly and agreeable flavour, (Elliott.)
Witson’s ALBANY.
Raised by the late James Wilson, Albany, N.Y. Flowers
pistillate. Vines hardy, vigorous, and very productive. Fruit
large, broadly conic, pointed. Colour deep crimson. Flesh
crimson, tender, with a brisk acid flavour; a promising va-
riety,
WILLEy.
American ; pistillate; vigorous, hardy, and very productive.
Fruit medium, roundish. Colour deep crimson. Flesh firm,
with a sprightly acid flavour ; a good sort for preserving.
CLASS III.
Comprising such as are superseded by better sorts.
Brack Rosererry. Thomp.
Fruit medium, nearly round, dark-red or purplish, pleasant
favour, moderate bearer.
Brewer’s EMPEROR.
English, staminate, medium size, ovate, dark-red, good
flavour.
Cox’s SEEDLING.
English, large, light-red, irregular shape, rather acid, late.
Coxtumsus. (Burt’s.)
American. _Pistillate, large, roundish, hardy, productive,
dark-red, tender and sweet. :
680 THE STRAWBERRY.
Crescent SEEDLING.
Originated at New Orleans, said to be a perpetual bearer ;
but has not proved of any value with us.
Deprtrorp Ping.
Myatt’s Deptford Pine.
English. Staminate, large, wedge-shaped; bright glossy
scarlet. Flesh solid, rich, sub-acid, shy bearer.
Downton.
Knight’s Seedling.
English. Staminate, medium, with a neck, ovate, dark,
purplish scarlet, good flavour, poor bearer.
DunpDEE.
A Scotch variety. Pistillate, medium, roundish oval, light
scarlet, rich acid flavour, productive, late.
Doxe or Kent.
Austrian scarlet. Globe scarlet.
Nova Scotia scarlet. Early prolific scarlet.
English, staminate. Fruit small, roundish, conical, bright
scarlet ; flavour sharp and good. Ripens early, which is its
chief merit.
EBERLEIN’s SEEDLING.
American, staminate, medium, conical, dark-scarlet, sweet
flavour, early, productive.
Exenora. (Myatt’s.)
English, staminate, very large, conical; crimson scarlet, acid,
poor bearer.
Euiza. (Myatt’s.)
English, staminate, large, irregular cockscomb, light glossy
scarlet, rich, delicious flavour, rather late, shy bearer.
Euiza. (River’s.)
English, staminate, large, obtuse-conical; glossy scarlet 5
excellent flavour, not productive.
THE STRAWBERRY. 681
Guose. (Myatt’s.)
English, large, globular; rich scarlet, excellent flavour, mo-
derately productive.
Grove Enp Scar.er.
Atkinson’s scarlet. Aberdeen Beehive.
English, staminate, medium, globular ; bright scarlet ; rather
acid, early, productive.
Hoorer’s SEEDLING.
English, staminate, medium conical, deep glossy crimson, rich
and sweet, not productive.
HunrsMANn.
American, pistillate, large roundish, light scarlet, poor flavour,
very productive.
Keen’s Pistiniate.
English, medium, conical, dark red, sprightly, acid flavour,
not very productive.
Late Pro.irtc.
American, pistillate, medium, late, light scarlet, good flavour,
productive.
La LizGoise.
French, staminate, large, bright scarlet, medium quality, un-
productive.
Lizziz Ranpoupu.
American, pistillate, medium, roundish, light crimson, good
flavour, productive.
Mammovutu. (Myatt’s.)
English, staminate, large, roundish, dark crimson, poor
“flavour, unproductive.
ME ton.
Scotch, medium, roundish, dark colour; not of much value.
Morrter’s SEEDLING.
American, pistillate, rather large, very acid, productive.
29%
682 THE STRAWBERRY.
Oxp Ping, on Carotina. Thomp.
Pine Apple. Old Scarlet.
Carolina. Blood Pine.
Old Scarlet Pine. Grandifiora.
American, staminate, medium, conical with a neck; some-
times cockscomb-shaped, bright scarlet. Flesh solid, juicy and
rich.
Prince AtBert. (Myatt’s.)
English, medium, conical, dark crimson, rich flavour, not
productive.
Prouric. (Myatt’s.)
English, staminate, large, conical, light glossy scarlet, rich
flavour, unproductive.
Proruse SCARLET.
American, pistillate, medium, a little improvement on the old
Early scarlet which it much resembles, productive.
Prince oF ORLEANS.
Staminate, medium, roundish, dark colour, poor bearer.
Ricuarpson’s EHarzy.
American, pistillate, medium, conical; dark crimson, early,
good flavour, not productive.
RicHARDSON’S LATE.
American, staminate, large, roundish, light-scarlet, good
sprightly flavour, moderately productive.
RosEBERRY.
Aberdeen. Scotch Scarlet.
Foreign. Pistillate; rather small, ovate, dark scarlet, tolera-
ble flavour. Poor bearer.
ScarLet Mertine. (Burr’s.) ,
American. Pistillate ; medium, conical, light scarlet, showy;
very tender, not rich; very productive.
ScuILLER.
German. Comes in a week after the usual season; requires
high cultivation. Medium, conical, dark-shining red; rich, sub-
acid flavour; not productive.
THE STRAWBERRY. 683
Swatnsrone’s Szepiine. Thomp.
English. Staminate; large, ovate, beautiful light glossy scar-
let, and good flavour: bears only very moderate crops.
Wimor’s Supers. Thomp.
English. Staminate; large, roundish, sometimes cockscomb-
shaped; pale scarlet, polished. Flesh coarse, not rich; unpro-
ductive.
CLASS III.
Alpine and Wood Strawberries.
Rep Woop. Thomp.
English Red Wood. Common Rouge.
Des Bois & Fruit Rouge. Newland’s Mammouth.
Stoddard’s Alpine.
This is the wild strawberry of Europe (F. vesca), long more
commonly cultivated in our gardens than any other sort, and
still, perhaps, the easiest of cultivation, and one of the most
desirable kinds. It always bears abundantly; and though the
fruit is small, yet it is produced for a much longer time than
that of the other classes of strawberries, and is very sweet and -
delicate in flavour. Flowers always perfect.
‘Fruit red, small, roundish-ovate. Seeds set even with the
surface of the fruit. It ripens at medium season,
Wuire Woop. Thomp.
This is precisely similar in all respects to the foregoing, ex-
cept in its colour, which is white. It ripens at the same time.
XeED ALPINE. Thomp.
Red Monthly Strawberry. Des Alpes a Fruit Rouge.
Des Alpes de Tous les Mois a Fruit Rouge, &c.
The common Red Alpine, or monthly-bearing strawberry, is
a native of the Alps, and succeeds well with very trifling care
in this country. The Alpines always continue bearing from
June till November; but a very fine autumnal crop is secured
by cutting off all the sprig blossoms. The plant resembles the
Red Wood, and the fruit is similar in flavour and colour, but
long-conical in form. Flowers always perfect.
Waite Anprnge. Thomp.
White Monthly. Des Alpes a Fruit Blane.
Des Alpes de Tous les Mois 4 Fruit Blane, &e.
Precisely similar to the Red Alpine, except in colour. Fruit
conical, white.
684 THE STRAWBERRY.
Rev-Busu Aupine. Thomp.
Rouisson. Monthly, without Runners.
Des Alpes sans Filets. Commun sans Filets.
The Bush Alpines are remarkable among strawberries for
their total destitution of runners. Hence they always grow in
neat, compact bunches, and are preferred by many persons for
edging beds in the kitchen garden. The fruit is conical, and
the whole plant, otherwise, is quite similar to common Alpines.
We think it one of the most desirable sorts, and it bears abun-
dantly through the whole season. The Bush Alpines were first
introduced into the United States by the late Andrew. Parmen-
tier, of Brooklyn. To propagate them the roots are divided.
Flowers always perfect.
Wuire-Busu Aupine. Thomp.
White Monthly, without Runners.
Buisson des Alps Blane, &c.
This differs from the foregoing only in the colour of the fruit,
which is conical and white.
CLASS IY.
Hautbois Strawberries.*
Peazsopy’s New Haursors, (H.)
This new variety originated with Charles A. Peabody, Colum-
bus, Ga., who says it is vigorous and hardy, bearing with impu-
nity great degrees of heat and cold. Fruit of the largest size.
Form irregular. Flesh firm, sweet, melting, juicy, with a pine-
apple flavour. When fully ripe, the colour is a rich, deep
crimson. Not yet proved at the North.
Prouiric or Contcat, Thomp.
Musk Hautbois. Double Bearing.
French Musk Hautbois. |Caperon Royal.
Caperon Hermaphrodite.
This is a capital variety. Its strong habit and very large,
usually perfect flowers, borne high above the leaves, distinguish
it. The fruit is very large and fine, dark-coloured, with a pecu-
liarly rich, slightly musky flavour. It bears most abundant
crops. Fruit large, conical, light purple in the shade, dark,
* Haut-bois, literally high-wood, that is, wood strawberries with high
leaves and fruit stalks.
THE STRAWBERRY. 685
blackish purple in the sun; seeds prominent; flesh rather firm,
sweet, and excellent. It ripens tolerably early, and sometimes
gives a second crop. Staminate.
The Common Havrsots, Guosz, Lares Frat, &c., are scarce-
ly worthy of cultivation here.
CLASS V.
Chili Strawberries.
True Curr. Thomp.
Patagonian. Greenwell’s New Giant.
Greenwell’s French.
Fruit very large, bluntly conical or ovate, dull-red; seeds dark
brown, projecting; flesh very firm, hollow-cored, of a rather in-
different, sweet flavour. Ripens late.
Wimor’s Supers. Thomp.
An English seedling, raised from the foregoing; very showy
in size, but indifferent fruit and a poor bearer. Fruit roundish,
sometimes cockscomb-shaped; surface pale scarlet, polished ;
seeds projecting; flesh hollow, and of only tolerable flavour.
Medium season.
YxELLow Cait. Thomp.
Fruit very large, irregular in form, yellow, with a brown cheek;
seeds slightly imbedded. Flesh very firm, rather rich.
CLASS VI.
Green Strawberries.
[Little valued or cultivated, being more curious than good. They re-
semble, in general appearance, the Wood strawberries. Leaves light green,
much plaited. Flesh solid. There are several sorts grown by the French,
but the following is the only one of any value, and it is a shy bearer. ]
Green Strawsperry. Thomp.
Green Pine. Fraisier Vert.
Green Wood, Powdered Pine.
Green Alpine.
Fruit small, roundish, or depressed, whitish-green, and at ma-
turity tinged with reddish-brown on the sunny side. Flesh solid,
greenish, very juicy, with a peculiar, rich, pme-apple flavour.
Ripens late.
686 THE MELON.
CHAPTER XXVIL
Tue Me Lon.
Cucumis Melo, L. Cucurbitacee, of botanists.
Melon, of the French; Melona, German; Meleon, Dutch; Melone, Italian ;
and Melon, Spanish.
The Melon (or musk melon) is the richest and most luscious
of all herbaceous fruits. The plant which bears this fruit is a
trailing annual, supposed to be a native of Persia, but which has
been so long in cultivation in all warm climates that it is quite
doubtful which is its native country.
The climate of the Middle and Southern States is remarkably
favourable for it—indeed far more so than that of England,
France, or any of the temperate portions of Europe. Conse-
quently melons are raised as field crops by market gardeners,
and in the month of August the finest citrons or green-fleshed
melons may be seen in the markets of New York and Philadel-
phia in immense quantities, so abundant in most seasons as fre-
quently to be sold at half a dollar per basket, containing nearly
a bushel of the fruit. The warm dry soils of Long Island and
New Jersey, are peculiarly favourable to the growth of melons,
» and even at low prices the product is so large that this crop is
one of the most profitable.
Culture——The culture of the melon is very easy in all, ex-
cept the most northern portions of the United States. Early in
May, a piece of rich, light soil is selected, well manured and
thoroughly dug, or prepared by deep ploughing and harrowing.
Hills are then marked out, six feet apart each way. These
hills are prepared by digging a foot deep, and two feet across,
which are filled half full of good, well-rotted manure. Upon
the latter are thrown three or four inches of soil, and both ma-
nure and soil are then well mixed together. More soil, well
pulverized, is now thrown over the top, so as to complete the hill,
making it three inches higher than the surface. Upon this,
plant eight or ten grains of seed, covering them about half an
inch deep.
When the plants have made two rough leaves, thin them so
as to leave but two or three to each hill. Draw the earth nicely
around the base of the plants with the hoe. And to prevent
the attack of the striped eucumber bug (Galereuca vittata), the
great enemy of the melon and cucumber plants, sprinkle the
soil just beneath the plants, as soon as they come up, with guano.
The pungent smell of this manure renders it an effectual protec-
tion both against this insect and the cucumber flea beetle, a \it-
THE MELON. 687
tle black, jumping insect, that also rapidly devours its leaves in
some districts ; while it also gives the young plants a fine start
in the early part of the season.
As soon as the runners show the first blossom buds, stop
them, by pinching out the bud at the extremities. This will
cause an increased production of lateral shoots, and add to the
size of the fruit. Nothing more is necessary but to keep the
surface free from weeds, and to stir the soil lightly with the hoe,
in field culture. In gardens, thinning the fruit, and placing bits
of slate, or blackened shingles under each fruit, improve its size
and flavour.
To retain a fine sort of melon in perfection, it should be grown
at some distance from any other sort, or even from any of the
cucumber family, otherwise the seeds of the next generation of
fruit will be spoiled by the mixture of the pollen.
Varieties—More than seventy varieties are enumerated in
the catalogue of the London Horticultural Society’s garden, but
many of these do not succeed without extra care in this coun-
try, which their quality is not found to repay. Indeed what is
popularly known as the Citron melon, one of the finest of the
green fleshed class, is the greatest favourite with all American
gardeners. It is high-flavoured, uniformly good, very produc-
tive, and in all respects adapted to the climate.
Melons may be divided into three classes—the Green-Fleshed,
as the citron, and nutmeg; Yellow-Fleshed, as the cantelopes ;
and Persian Melons, with very thin skins and the most melting
honey-like flesh, of delicious flavour. The Green-Fleshed melons
are of very rich flavour and roundish form; the Yellow-Fleshed
are large, usually oval, and of second rate flavour: the Persian
melon, the finest of all, but yet scarce with us, requiring much
care in cultivation, and a fine warm season.
CLASS I.
Green-Fleshed Melons.
Cirron.—This is much the finest melon for general culture.
Fruit rather small, roundish, flattened at the end, regularly rib-
bed and thickly netted; skin deep green, becoming pale greenish
yellow at maturity ; rind moderately thick, flesh green, firm, rich,
and high flavoured. Ripens pretty early and bears along time.
Nurmec.—An old variety, often seen impure, but when in
perfection, very melting and excellent. Fruit as large again as
the foregoing, roundish oval; skin very thickly netted, pale
green, slightly but distinctly ribbed; rind rather thin, flesh pale
green, very melting, sweet and good, with a high musky flavour.
Medium season.
688 THE MELON.
Frankiin’s Green-Fiesugep.—Very excellent and produc-
tive. Fruit rather large, roundish ; skin very slightly netted,
ae yellow when ripe ; flesh green, exceedingly tender and
rich,
Improvep GreEen-FLesH.—A new English variety, of exqui-
site flavour. Fruit rather large, roundish, not ribbed, slightly
netted; skin thin, pale yellow at maturity; flesh thick, green,
and of very delicious flavour.
Brrcuwoov,—One of the very best of this class. Fruit of
medium size, oval, netted, skin greenish yellow ; flesh pale green,
rich, and very sugary. Ripens early.
SxittMAn’s Fine Nerrep.—Earliest of the green-fleshed me-
lons, small, rough-netted, flattened at the ends, flesh green, very
thick, firm, sugary, and of the most delicious flavour.
Pine Appie—A dark green oval melon, of medium size,
rough-netted ; flesh thick, firm, juicy, and sweet.
CLASS II.
Yellow, or Orange-Fleshed Melons.
Karty Canretour.—Early and productive—its chief merits.
Fruit small, nearly round, skin thin, smooth, ribbed nearly
white ; flesh orange colour, of sweet and pleasant flavour. The
first melon ripe.
Nerreo CanreLrour.—the best flavoured of this class, often
quite rich. Fruit rather small, round; skin pale green, closely
covered with net-work ; flesh dark reddish-orange, flavour sugary
and rich.
Brack Rock (or Rock Canteloup). A very large melon
frequently weighing 8 or 10 pounds, and of pretty good flavour.
Fruit round, but flattened at both ends, covered with knobs or
carbuncles ; skin dark green, thick ; flesh salmon coloured,
sweet, but not rich. Ripens rather late.
Curistrana.—A yellow fleshed variety which originated in
Massachusetts. It is a week earlier than citron but not equal to
it; nearly round, dull yellowish green skin, of very good quality,
but valued chiefly for its earliness.
‘
CLASS III.
Persian Melons.
Kzrsine.—One of the very finest and most delicate flavoured
of melons. Fruit rather large, egg-shaped, skin pale lemon
colour, regularly netted all over. Flesh nearly white, high fla-
voured, and “ texture like that ofa ripe Beurré pear”
THE MELON, 689
Green Hoosatver.—One of the best for this climate, and
bears well. Fruit egg-shaped, of medium size, skin light green,
netted. Flesh pale greenish white, tender and abounding with
sugary, highly perfumed juice. Seeds large.
weet Ispanan.—The most delicious of all melons. Fruit
large oval; skim nearly smooth, deep sulphur colour. Flesh
greenish white, unusually thick, crisp, and of the richest and
most sugary flavour. Ripens rather late,
Large Germex.—Early, good bearer, and very excellent.
Fruit of large size, roundish, flattened at the ends, and ribbed,
skin green, closely netted. Flesh greenish, firm, juicy, rich and
high flavoured.
Besides the foregomg there are Winter Melons from the
South of Europe, very commonly cultivated in Spain, which, if
suspended in a dry room, may be kept till winter. The Gresn
Vatencra and the Dampsua are the three principal sorts ; they
are oval, skin netted, flesh white, sugary and good.
CHAPTER XXVIII.
Tue Warer-MELon,
Cucurbita citrullus, L. Cucurbitacee, of botanists.
Pasteur, of the French; Wasser Melone, German; Cocomero, ‘
¥
APPENDIX.
REMARKS ON THE DURATION OF VARIETIES OF FRUIT
TREES.
Ir was, for a long time, the popular notion that when a good
variety of fruit was once originated from seed, it might be con-
tinued by grafting and budding, for ever,—or, at least, as some
old parchment deeds pithily gave tenure of land—“as long as
grass grows, and water runs.”
About fourteen years ago, however, Thomas Andrew Knight,
the distinguished President of the Horticultural Society of
London, published an Essay in its Transactions, tending entirely
to overthrow this opinion, and to establish the doctrine that all
varieties are of very limited duration.
The theory advanced by Mr. Knight is as follows: All the
constitutional vigour or properties possessed by any variety of
fruit are shared at the same time by all the plants that can be
made from the buds of that variety, whether by grafting, bud-
ding, or other thodes of propagating. In simpler terms, all the
plants or trees of any particular kind of pear or apple being
only parts of one original tree, itself of limited duration,’ it
follows, as the parent tree dies, all the others must soon after
die also. “No trees, of any variety,” to use his own words,
“can be made to produce blossom or fruit till the original tree
of that variety has attained the age of puberty ;* and, under
ordinary modes of propagation, by grafts and buds, all become
subject, at no very distant period, to the debilities and diseases
of old age.”
It is remarkable that such a theory as this should have been
offered by Mr. Knight, to whose careful investigations the
* This part of the doctrine has of late been most distinctly refuted, and
any one may repeat the experiment. Seedling fruit trees, it is well-
known, are usually several years before they produce fruit. But if a graft
is inserted on a bearing tree, and after it makes one season’s fair growth,
the grafted shoot is bent directly down and tied there, with its point to
the stock below, it will, the next season—the sap being checked—produce
flower-buds, and begin to bear, long before the parent tree.
702 APPENDIX.
science of modern horticulture is so deeply indebted—as, how-
ever common it is to see the apparent local decline of certain
sorts of fruit, yet it is a familiar fact that many sorts have also
been continued a far greater length of time than the life of any
one parent tree. Still the doctrine has found supporters abroad,
and at least one hearty advocate in this country.
Mr. Kenrick, in his new American Orchardist, adopts this
doctrine, and in speaking of Pears, says: “I shall, in the fol-
lowing pages, designate some of these in the class of old varie-
ties, once the finest of all old pears, whose duration we had
hoped, but in vain, to perpetuate. For, except in certain sec-
tions of the city, and some very few and highly favoured situa-
tions in the country around, they (the old sorts) have become
either so uncertain in their bearimg—so barren—so unproduc-
tive—or so miserably blighted—so mortally diseased—that they
are no longer to be trusted; they are no longer what they once
were with us, and what many of them are still described to be
by most foreign writers.”
Mr. Kenrick accordingly arranges in separate classes the Old
and New Pears; and while he praises the latter, he can hardly
find epithets sufficiently severe to bestow on the former poor
unfortunates. Of the Doyenné he says: “ This most eminent
of all Pears has now become an outcast, intolerable even to
sight ;” of the Brown Beurré, “once the best of all Pears—
now become an outcast.” The St. Germain “has long since
become an abandoned variety,” &c., &e.
Many persons have, therefore, supposing that these delicious
varieties had really and quietly given up the ghost, made no
more inquiries after them, and only ordered from the nurseries
the new varieties. And this, not always, as they have confessed
to us, without some lingering feeling of regret at thus abandon-
ing old and tried friends for new comers—which, it must be
added, not unfrequently failed to equal the good qualities of their
predecessors.
But, while this doctrine of Knight’s has found ready sup-
porters, we are bound to add that it has also met with sturdy
opposition. At the head of the opposite party we may rank
the most distinguished vegetable physiologist of the age, Pro-
fessor De Candolle, of Geneva. Varieties, says De Candolle,
will endure and remain permanent, so long as man chooses to
take care of them, as is evident from the continued existence,
to this day, of sorts, the most ancient of those which have been
described in books. By negligence, or through successive bad
seasons, they may become diseased, but careful culture will
restore them, and retain them, to all appearance, for ever.
Our own opinion coincides, in the main, with that of De
Candolle. While we admit that, in the common mode of pro-
pagation, varieties are constantly liable to decay or become
APPENDIX. 703
comparatively worthless, we believe that this is owing not tc
natural limits set upon the duration of a variety ; that it does
not depend on the longevity of the parent tree; but upon the
care with which the sort is propagated, and the nature of the
climate or soil where the tree is grown.
It is a well established fact, that a seedling tree, if allowed to
grow on its own root, is always much longer lived, and often
more vigorous than the same variety, when grafted upon
another stock; and experience has also proved that in propor-
tion to the likeness or close relation between the stock and the
graft is the long life of the grafted tree. Thus a variety of pear
grafted on a healthy pear seedling, lasts almost as long as upon
its own roots. Upon a thorn stock it does not endure so long.
Upon a mountain ash rather less. Upon a quince stock still
less; until the average life of the pear tree when grafted on the
quince, is reduced from fifty years—its ordinary duration on the
pear stock—to about a dozen years. This is well known to
every practical gardener, and it arises from the want of affinity
between the quince stock and the pear graft. The latter is
rendered dwarf in its habits, bears very early, and perishes
equally soon.
Next to this, the apparent decay of a variety is often caused
by grafting upon unhealthy stocks. For although grafts of very
vigorous habit have frequently the power of renovating in some
measure, or for a time, the health of the stock, yet the tree,
when it arrives at a bearing state, will, sooner or later, suffer
from the diseased or feeble nature of the stock.
Carelessness in selecting scions for engrafting, is another
fertile source of degeneracy in varieties. Every good cultivator
is aware that if grafts are cut from the ends of old bearin
branches, exhausted by overbearing, the same feebleness of habit
will, in a great degree, be shared by the young graft. And on
the contrary, if the thrifty straight shoots that are thrown out
by the upright extremities, or the strong limb-sprouts, are
selected for grafting, they ensure vigorous growth, and healthy
habit in the graft.
Finally, unfavourable soil and climate are powerful agents in
deteriorating varieties of fruit-trees. Certain sorts that have
originated in a cold climate, are often short-lived and unproduc-
tive when taken to warmer ones, and the reverse. This arises
from a want of constitutional fitness for a climate different from
its natural.one. For this reason the Spitzenburgh apple soon
degenerates, if planted in the colder parts of New England, and
almost all northern sorts, if transplanted to Georgia. But this
only proves that it is impossible to pass certain natural limits
of fitness for climate, and not that the existence of the variety
itself is in any way affected by these local failures.
Any or all of these causes are sufficient to explain the appa-
704 APPENDIX.
rent decay of some varieties of fruit, and especially of pears,
over which some cultivators, of late, have uttered so many
lamentations, scarcely less pathetic than those of Jeremiah.
Having stated the theories on this subject, and given an out-
line of our explanation, let us glance for a moment at the actual
state of the so-called decayed varieties, and see whether they
are really either extinct, or on the verge of annihilation.
Mr. Knight’s own observations in England led him to consider
the English Golden Pippin and the Nonpareil, their two most
celebrated varieties of apple, as the strongest examples of varie-
ties just gone to decay, or, in fact, the natural life of which had
virtually expired twenty years before. A few years longer he
thought it might linger on in the warmer parts of England, as
he supposed varieties to fall most speedily into decay in the
north, or in a cold climate.
Lindley, however, his contemporary, and second to no one in
practical knowledge of the subject, writing of the Golden
Pippin,* very frankly states his dissent as follows: “ This apple
is considered by some of our modern writers on Pomology, to
be in a state of decay, its fruit of inferior quality, and its exist-
ence near its termination. I cannot for a moment agree with
such an opinion, because we have facts annually before our eyes
completely at variance with such an assertion. In Covent
Garden, and indeed in any other large market in the southern
or midland counties of England, will be found specimens of fruit
as perfect, and as fine, as have been figured or described by any
writer, either in this or any other country whatever. Instead
of the trees being in a state of ‘rapid decay,’ they may be
found of unusually large size, perfectly healthy, and their crops
abundant; the fruit, perfect in form, beautiful in colour, and
excellent in quality.” And the like remarks are made of the
Nonpareil.
Certain French writers, about this time, gladly seized Knight’s
theory as an explanation of the miserable state into which
several fine old sorts of pears had fallen, about Paris, owing to
bad culture and propagation. They sealed the death-warrant,
in like manner, of the Brown Beurré, Doyenné, Chaumontel,
and many others, and consigned them to oblivion in terms
which Mr. Kenrick has already abundantly quoted.
Notwithstanding this, and that ten or fifteen years have since
elapsed, it is worthy of notice that the repudiated apples and
pears still hold their place among all the best cultivators in
both England and France. Nearly half the pear-trees annually
introduced into this country from France, are the Doyenné and
Beurré. And the “ extinct varieties” seem yet to bid defiance
to theorists and bad cultivators.
* Guide to the Orchard, by George Lindley.
APPENDIX. 705
But half the ground is not yet covered. How does the theory
work in America? is the most natural inquiry. In this country,
we have soil varying from the poorest sand to the richest
alluvial, climate varying from frigid to almost torrid—a range
wide enough to include all fruit trees between the apple and the
orange. :
We answer that the facts here, judged in the whole, are de-
cidedly against the theory of the extinction of varieties. While
here, as abroad, unfavourable soil, climate, or culture, have pro-
duced their natural results of a feeble and diseased state of
certain sorts of fruit, these are only the exceptions to the
general vigour and health of the finest old sorts in the country
at large. The oldest known variety of pear is the Autumn
Bergamot—believed by Pomologists to be identically the same
fruit cultivated by the Romans in the time of Julius Caesar—
that is to say, the variety is nearly two thousand years old. It
grows with as much vigour, and bears as regular and abundant
crops of fair fine fruit in our own garden, as any sort we culti-
vate. Whole orchards of the Doyenné (or Virgalieu) are in
the finest and most productive state of bearing in the interior
of this State, and numberless instances in the western states—
and any one may see, in September, grown in the apparently
cold and clayey soil near the town of Hudson, on the North
River, specimens of this “outcast,” weighing three fourths of a
pound, and of a golden fairness and beauty of appearance and
Jusciousness of flavour worthy of the garden of the Hesperides,—
certainly we are confident never surpassed in the lustiest youth
of the variety in France. The same is true of all the other
sorts when propagated in a healthy manner, and grown in the
suitable soil and climate. Wherever the soil is not exhausted
of the proper elements the fruit is beautiful and good. The
largest and finest crops of pears regularly produced in our own
gardens, are by a Brown Beurré tree, only too luxuriant and
vigorous. Of the Golden Pippin apple, we can point out trees
in the valley of the Hudson, productive of the fairest and finest
fruit, and the St. Germain Pears grown by a neighbour here,
without the least extra care, are so excellent, that he may fairly
set them against any one of the newer varieties of Winter fruit.
On the other hand, we candidly admit that there has been for
some time a failure of many sorts of pear and apple in certain
parts of the country. All along the sea-coast where the soil is
light, and has been exhausted, by long cultivation, of lime,
potash, and phosphates, the inorganic elements absolutely
necessary to the production of fine pears, many varieties that
once flourished well, are now feeble, and the fruit is often
blighted.*
* The symptoms of the decline or decay in the pear are chiefly these,
The tree apparently healthy in the spring, blossoms, and sets a crop of
ov
706 APPENDIX.
The apparent decline in these districts is owing to the lightness
of the soil, which in this clmate, under our hot sun (as
we have already remarked), lays the foundation of more than
half the diseases of fruit-trees—because, after a few years, the
necessary sustenance is exhausted by the roots of a bearing tree,
and every one knows how rarely it 1s re-supplied in this country.
We can from our own observation on the effects of soil, take a
map and mark out the sandy district on the whole sea-board,
where certain sorts of pears no longer bear good fruit; while
within a few miles, on strong deep loams, the fruit is fair and
beautiful—the trees healthy and luxuriant.
Nothing is more convincing, on this point, than to compare
the vigour and productiveness of the old pears, at the present
moment, in the new soils of Rochester and Syracuse, abounding,
not merely with vegetable matter, but with the necessary in-
organic food, with the same sorts grown along the sea-board, in
light soils, where the latter elements are no longer present in
sufficient abundance. In the former localities, it is as common
to see trees of the old variety bearing from ten to twenty bush-
els of unblemished fruit annually, as it is in the latter to see
them bearing only crops of blighted pears.
Recent experiments have proved that it is not sufficient to
bring healthy trees of the old varieties from the interior to the
sea-board to insure, in the latter localities, fair and excellent
crops. But, on the other hand, the complete renovation of
blighted trees in light and exhausted soils, by the plentiful use
of wood-ashes, bone-dust, lime, and blacksmith cinders, along
with common manure, shows us distinctly that it is not the age
of these varieties of fruit which causes their apparent decline,
but a want of that food absolutely necessary to the production
of healthy fruit.
But there is another interesting point in this investigation.
Do the newly-originated sorts really maintain in the unfavour-
able districts the appearance of perfect health? Are the new
pears uniformly healthy where the old ones are always feeble ?
Undoubtedly this question must be answered in the negative.
Some of the latest Flemish pears already exhibit symptoms of
decay or bad health in these districts. Even Mr. Kenrick, with
all his enthusiasm for the new sorts, is obliged to make the fol-
lowing admission respecting the Beurré Diel pear, the most vigo-
rous and hardy here of all: “I regret to add, that near Boston
fruit. Towards midsummer its leaves are disfigured with dark or black
spots, and except a few at the ends, fall from the branches. The fruit is
covered with black specks, often ceases growing when at half its size, and
in the worst cases the skin becomes hard, cracks, and the fruit is entirely
worthless. This rusty and diseased state of the skin, is caused by the at-
tack of a minute species of fungi (Uredo, Puceinia, ete.) which fasten
upon, or are generated in vegetable surfaces in a languid state of health,
APPENDIX. 70"
this noble fruit is liable to crack badly.’ We predict that many
of the Flemish pears originated by Van Mons will become feeble,
and the fruit liable to crack, in the neighbourhood of Boston,
in a much less time than did the old varieties.
And this leads us to remark here, that the hardness of any
variety depends greatly upon the circumstances of its origin.
When a new variety springs up accidentally from a healthy
seed in a semi-natural manner, like the Seckel, the Dix, and
other native sorts, it will usually prove the hardiest. It is, as it
were, an effort of nature to produce a new individual out of the
materials in a progressive state, which garden culture has af-
forded. Cross-bred seedlings—one parent being of a hardy
nature, and both healthy—such as Knight’s own seedlings, the
Monarch and Dunmore pears—are next in hardiness. Lastly,
we rank varieties reared by Van Mons’ method—that of con-
tinually repeated reproductions. This, as Van Mons distinctly
states, is an enfeebling process—without any compensating ele-
ment of vigour. Hence it follows, as a matter of course, that
seedlings of the fifth or sixth generation, as are some of his
varieties, must in their origin be of feeble habit. Van Mons
himself was fully aware of this, and therefore resorted to “graft-
ing by copulation”—in fact, root-grafting—well knowing that
on common stocks these new varieties would, in light soils, soon
become feeble and decayed. It is needless for us to add that
hence we consider the Belgian mode of producing new varieties
greatly inferior to the English one, since it gives us varieties
often impaired in health in their'very origin.
If any further proof of this is desired, we think it is easily
found by comparing the robust vigour and longevity of many
native pear trees to be found in the United States—some of them
80 or 100 years old, and still producing large crops of fruit—
with the delicate trees of several new varieties now in our gar-
dens from Europe. These varieties are delicate, not only with
respect to their constitutional vigour, but they are also more
susceptible to injury from the severity of our winter’s cold and
summer’s sun.
There are great advantages, undoubtedly, for soils naturally
unfavourable, and for small gardens, in grafting the pear upon
quince stocks; yet, as it diminishes the vigour of the tree, it is
not impossible that continued propagation from dwarf trees
may somewhat lessen the vital powers and the longevity of a
given variety.
The decay of varieties of the Apricot, or Peach, much shorter
lived trees by nature, we seldom or never hear of. Varieties of
both are now in cultivation, and in the most perfect vi-
gour, of 200 years’ duration. This, probably, is owing to the
more natural treatment these trees receive generally. Varie-
ties of the vine are said never to degenerate, and this is per~
708 APPENDIX.
haps owing to their having very rarely been propagated by
grafting.*
We are not without remedy for varieties that have partially
decayed in a certain district. Ifthe trees have once been pro-
ductive of excellent fruit, and are still in a sound condition,
though enfeebled, a thorough renewal of their powers will
again restore them to health. To effect this, the soil about the
roots should be replaced by new, enriched by manure or peat-
compost, and mixed with the mineral substances named in the
preceding page. The bark of the trunk and large branches
should be well scraped, and, as well as all the limbs, thoroughly
washed with soft soap. The head should be moderately pruned;
and finally, the tree should be suffered to bear no fruit for the
two following seasons. After this it will generally bear excel-
lent fruit for several years again.t
In making plantations of fine old varieties, in districts where
the stock has become feeble, something may be gained by pro-
curing grafts or trees from more favourable localities, where the
fruit is still as fair as ever—and care should be exercised in se-
lecting only the healthiest grafts or trees. Nurserymen in un-
favourable districts should endeavour to propagate only from
trees of healthy character; and if those in their own vicinity
are diseased, they should spare no pains to bring into their
nurseries, and propagate only such. as they feel confident are
healthy and sound. On them, next to the soil, depends very
considerably the vigour or debility of the stock of any given va-
riety in the country around them.
In Mr. Knight’s original essay on the decay of varieties, he
clearly stated a circumstance that most strongly proves what
we have here endeavoured to show—viz.: that the local decline
of a variety is mainly owing to neglect, and to grafting on bad
* We do not deny that in any given soil there is a period at which a
variety of tree or plant exhibits most vigour, and after having grown there
awhile it ceases to have its former luxuriance. The same is true of wheat
or potatoes, and accordingly farmers are in the habit of “changing their
seed.” The nutriment for a given variety is after a time exhausted from
the soil, and unless it is again supplied the tree must decline. In light
soils this speedily happens. In strong, clayey or rocky soils, the natural
decomposition of which affords a continual store of lime, potash, &c., the
necessary supply of inorganic food is maintained, and the variety conti-
nues nealthy and productive.
+ It is not uncommon to hear it said that the Newtown pippin—that
finest of all apples—is degenerating rapidly. The solution of this is easy.
More than any other apple doeg this one need lime and high culture. In
proof, we may state that never have there been finer Newtown pippins
raised, or in so large quantities, as at the present moment on the Hudson
River. One gentleman's orchards supply hundreds, we may say thousands
of barrels to the London markets of the fairest, largest, and highest-fla-
voured fruit we have had the pleasure of seeing or tasting. If any one
will turn to page 62, he will speedily see why this vatety has not fallen
into decay at Pelham farm.
APPENDIX. 709
stock. We allude to the fact repeatedly verified, that healthy
young shoots taken from the roots of an old variety in apparent
decline, produce trees which are vigorous and healthy. “The
decay,” says he, “ of the powers of life in the roots of seedling
trees is exceeding slow comparatively with that in the branches.
Scions (or shoots) obtained from the roots of pear trees two hun-
dred years old, afford grafts which grow with great vigour, and
which are often covered with thorns like young seedling stocks;
whilst other grafts taken at the same time from the extremities
of the branches of such trees present a totally different charac-
ter, and a very slow and unhealthy growth. I do not conceive
that such shoots possess all the powers of a young seedling,
but they certainly possess no inconsiderable portion of such
powers.”
This is nothing more, in fact, than going back to the roots,
the portion of the tree least exhausted, for the renewal of the
health of a variety when the branches of the tree have been ex-
hausted by overbearing, &c. It is a simple and easy mode of
increasing the vigour of a sort of delicate habit, to take scions
from young root suckers for grafting anew. This can of course
only be done with trees that grow on their own roots, or have
not been grafted. And we suggest it, as worth the attention of
those interested in gardening, to graft feeble sorts on pieces of
roots, with a view to establishing them finally on their own roots,
or to raise them from Jayers, a more simple mode of attaining
the object.
Mr. Knight’s idea, that old varieties first decay in the north,
while they yet remain comparatively good in warmer and more
southern districts, is by no means borne out by the existing facts
in America, On the contrary, the decline here, as we have al-
ready stated, is almost entirely along the sea-board, and to the
southward. In the interior, and to the north, the same sorts
are universally fair and excellent, except in cases where a dis-
eased stock has been obtained from the sea-board, and has not
recovered its health by removal. The whole middle and west-
ern sections of the country abound, more or less, with the finest
pears, of sorts that are in a state of decline on Long Island, in
portions of New Jersey, or near Boston. But the influence of
the soil, so far as our own observations extend, is, after a certain
time, always the same. In this light soil the pear and the
apple soon become feeble, because the sustenance afforded by
it is, after a time, insufficient to keep the tree in a continual
healthy, bearing state. The moisture afforded by it is not great
enough to answer the demand made upon the leaves by our
hot summer sun. Unless this is remedied by skilful culture,
these fruits must more speedily fail in health in such districts,
while in more favourable ones they will remain as sound and
healthy as ever. ,
710 APPENDIX.
From these remarks, it will be perceived how important it is
in all exhausted soils to supply the necessary food to varieties
that have “run out” from the want of it, and how unwise we
believe it to be to reject such incomparable fruits as the New-
town pippin, and the Doyenné pear, because in certain local
districts, from causes easily explained, they have become feeble
and diseased.
Nore.—To prevent mice or rabbits from girdling trees —
areat injury is done to young orchards in some districts by the
meadow mouse. This little animal always works under cover,
and therefore does its mischief in winter when the snow lies
deeply upon the ground. A common and effectual mode of
deterring it is that of treading down the snow firmly about the
stem directly after every fall of snow. But this is a very trouble-
some affair.
The following mixture will be found to be an effectual pre-
vention. Take one spadeful of hot slaked lime, one do. of clean
cows-dung, half do. of soot, one handful of flowers of sulphur,
mix the whole together with the addition of sufficient water to
bring it to the consistency of thick paint. At the approach of
winter paint the trunks of the trees sufficiently high to be be-
yond the reach of these vermin. Experience has proved that it
does no injury to the tree. A dry day should be chosen for its
application.
English nurserymen are in the habit of protecting nurseries
of small trees from the attacks of rabbits, simply by distributing
through the squares of the nursery coarse matches made by
dipping bunches of rags, or bits of tow, in melted sulphur, and
fastening these in split stakes a couple of feet high. The latter
are stuck into the ground, among the trees, at from 12 to
20 feet apart, and are said completely to auswer the purpose.
Norst.— Wash for the trunks and branches of fruit trees.—
The best wash for the stems and branches of fruit trees is made
by dissolving two pounds of potash in two gallons of water.
This is applied with a brush at any season, but, perhaps, with
most effect in the spring. One, or, at most, two applications
will rid the stem of trees of the bark louse, and render it smooth
and glossy. It is far more efficacious than whitewash, as a
preservative against the attacks of insects, while it promotes the
growth of the tree, and adds to the natural lively colour of the
bark.
The wash of soft soap is also a very good one for many pur-
poses. Though not equal for general purposes to the potash
wash, it is better for old trunks with thick and rigid bark, as a
portion of it remains upon the surface of the bark for some
time, and with the action of every rain is dissolved, and thus
APPENDIX. lA
penetrates into all the crevices where insects may be lodged,
destroying them, and softening the bark itself.
Nore.— Key to French standard names of Fruit—To meet
the wants of some of our farming friends, in various parts of the
country, who are zealous collectors of fruit, but at the same
time are more familiar with plough-handles than with the
sound of Monsieur Crapaud’s polite vernacular, we have pre-
pared the following little key to the pronunciation of such
French names as are necessarily retained among the standard
varieties.
So long as these sorts must retain their foreign names, it is
very desirable that they should be correctly pronounced. To
give to these French terms what appears to merely English
readers the proper sound is often as far as possible from the true
pronunciation. A skilful Hibernian gardener puzzled his em-
ployer, a friend of ours, during the whole month of September
with some pears that he persisted in calling the “ Lucy Bony,”
until, after a careful comparison of notes, the latter found he
meant the Louise Bonne. "
We have, therefore, in the following, eschewed all letters with
signs, and given, as nearly as types alone will permit us, the
exact pronunciation of the French names.
KEY TO FRENCH NAMES.
APPLES.
Court Pendu Plat.—Coor Pahn du Plah.
Drap @’Or—Drah dor.
Fenouillet Gris—Fen,nool-yai Gree.
Male Carle.—Mal Carl.
Pomme de Neige.—Pum de Naije.
Reinette Blanche d’Espagne.—Ren-ett-Blansh d’Espagne.
Reinette Triomphante.—Ren-ett Tre-ome-fant.
APRICOTS.
Albergier.—Al-bare-je-ai.
Briangon.—Bre-ahn-sohn.
Belle de Choisy.—Bel de Shwoi-sey ,
2 4 APPENDIX.
Belle Magnifique.—Bel Man-gne-feek,
Bigarreau.—Be-gar-ro.
Bigarreau Rouge.—Be-gar-ro Rooje.
Bigarreau Couleur de Chair.—Be-gar-ro Coo-lur de Shair.
Bigarreau Gros Coeuret.—Be-gar-ro Gro Keur-ai.
Bigarreau Tardif de Hildesheim.—Be-gar-ro Tar-deef de Hildesheim.
Gros Bigarreau Rouge.—Gro Be-gar-ro Rooje.
Griotte d’Espagne.—Gre-ote Des-pan.
GRAPES,
Chasselas Musqué.—Shah-slah Meuskay.
Chagselas de Fontainebleau.—Shah-slah de Fone-tane-blo.
Ciotat.—Se-o-tah.
Lenoir.—Lun-war.
NECTARINES.
Brugnon Violet Musqué.—Brune-yon Ve-o-lay Meus-kay.
Brugnon Musqué.—Brune-yon Meus-kay.
D’ Angleterre.—Dahn-glet-are.
Due du Tellier.—Deuk du Tel-yay.
PEACHES.
Abricotée.—Ab-re-co-tay.
Belle de Vitry.—Bell de Ve-tree.
Grosse Mignonne.—Groce Mene-yon.
Madeleine de Courson.—Mad-lane de Coor-son.
Pavie de Pompone.—Pah-vee de Pom-pone.
Pourprée Hative.—Poor-pray Hat-eve.
Sanguinole 4 Chair adhérente-—Sahn-gwe-nole ah Shair Ad-hay-rent,
PEARS.
Amiré Joannet.—Am-e-ray Jo-ahn-nay.
Ananas.—An-an-ah.
Ananas d@’Eté.—An-an-ah Da-tay.
Angleterre.—Ahn-glet-are.
Beurré.—Bur-ray.
Belle de Bruxelles. —Bel-de Broos-ell. :
Belle et Bonne —Bel-a-Bun.
Belle-Lucrative.—Bel-lu-crah-teve,
Beurré de Capiumont.—Bur-ray de Cap-u-mohn.
Beurré d’Amalis.—Bur-ray Dah-mah-lee,
Beurré Gris d’Hiver Nouveau.—Bur-ray Gree Dee-vair Noo-vo
Beurré Diel.—Bur-ray De-ell.
Beurré Bronzée.—Bur-ray Brone-zay.
Bezi d’Heri.—Ba-zee Daree.
Bezi Vaet.—Bazee Vah-ai.
Beurré Crapaud.—Bur-ray Crah-po.
Bezi de Montigny.—Bay-zee de Mon-teen-gnee.
Bon Chrétien Fondante.—Bone Cray-te-an Fone-donte,
Bouequia.—Boo-kiah.
APPENDIX. 713
Calebasse Grosse.—Cal-bass Groce.
Capucin.—Cap-u-san.
Chaumontel trés Gros.-—Sho-mone-tell tray Gro.
Compte de Lamay.—Conte de Lah-me.
Colmar Epine.—Cole-mar A-peen.
Crassanne.—Cras-sahn.
Cuisse Madame.—Kuees Mah-dam.
D’Amour.—Dam-oor.
De Louvain.—Dul-oo0-van.
Délices d’Hardenpont.—Day-lece Dar-dahn-pone
Doyenné d’Eté.—Dwoy-on-nay Day-tay.
Doyenné Panaché.—Dwoy-on-nay Pan-ah-Shay.
Dumortier.—Du-mor-te-ay. .
Duchesse d’ Angouléme.—Du-shess Dong-goo-lame,
Duchesse d’Orléans.—Du-shess Dor-lay-on.
Enfant Prodige.—On-font Pro-deeje.
Epine d’Eté.—A-peen day-tay.
Figue de Naples.—Feeg de Nah-pl.
Fondante d’ Automne.—Fone-donte do-tonn.
Forme de Délices—Form de Day-lece.
Forelle.—Fo-rel.
Fondante du Bois.—Fone-dont du Bwoi.
Fortunée.—For-tu-nay.
Frane Réal d’Hiver.—Fronk Ray-ahl Dee-vair.
Glout Moreeau.—Gloo Mor-so.
Heéricart —Hay-re-car.
Jalousie.—Jal-oo-zee.
Jalousie de Fontenay Vendée.—Jal-oo-zee de Fone-ten-ai Von-day.
Léon le Clere.—Lay-on le Clair.
Limon.—Lee-mohn.
Louise Bonne.—Loo-eze Bun.
Madeleine, or Citron des Carmes.—Mad-lane, or Cee-trone day Carn.
Marie Louise.—Mah-re Loo-eze.
Michaux.—Me-sho.
Passans de Portugal_—Pah-sahn de Por-tu-gal.
Pailleau.—Pahl-yo.
Paradise d’Automne.—Par-ah-deze do-tonn.
Passe Colmar.—Pass Col-mar.
Quilletette.—Keel-tet.
Reine Caroline.—Rane Car-o-lene.
Reine des Poires.—Rane day Pwore.
Rousselet Hatif—Roos-lay Hat-eef.
Sanspeau.—Sahn-po.
Sieulle.—Se-ull.
Sucrée de Hoyerswarda.—Seu-cray de Hoyersworda,
Surpasse Virgalieu.—Seur-pass Vere-gal-yu.
St. Germain.—San Jare-man.
Sylvange.—Seel-vonje.
Vallée Franche.—Vol-lay Fronsh.
Verte Longue.—Vairt Lonch.
Verte Longue Panachée.—Vairt Longh Pan-ah-shay.
Virgouleuse.—V ere-goo-leuz.
Wilhelmine.—Wil-el-meen.
PLUMS.
Abricotée Rouge.—Ab-re-co-tay Rooje.
Diaprée Rouge.—De-ah-pray Rooje.
714 APPENDIX.
Drap @’Or.—Drah-dor.
Jaune Hative-—Jaun Hat-eve.
Mirabelle.—Me-rah-bell. ;
Précoce de Tours.—Pray-cose de Toor.
Prune Suisse.—Prune Su-ece.
Royale Hative.—Rwoy-al Hat-eve.
INDEX TO THE DIFFERENT FRUITS.
[The standard names are in Roman letters.
ALMONDS.
Page
Amande Commune .....0+005 233
Amandier Commun .......+- 233
Amandier a Petit Pruit...... 233
Amandier a Coque Tendre.... 233
Amandier des Dames.......++ 233
Amande Princesse.........+ 233
Amande Sultane..........04- 234
Amandier Sultane........00 234
Amandier Pistache.......... 234.
Amande Pistache ........++. 234.
Amandier a Gros Fruit...... 233
Common Sweet. .cciscccsces> 233
Amandier-Pécher ......0.4+5 234.
Bitter Almonds 2) x. Fay Saks 234
Common Almond............ 233
Doux a Coque Tendre ......- 233
Ladies Thin Shell. .....0% 0. 233
Long Hard-Shell Almond..... 233
Pere, Almond iis 2 seis es 234.
PRCCN ES oo =, ERA Me RRO: artes 234
Pistachia Sweet Almond...... 234
Soft- Shell Sweet Almond..... 233
Sultan a Coque Tendre....... 233
Sultana Sweet Almond....... 234.
APPLES,
Abbott's Sweetie scgecw os sles 113
AN GUIGS sce sete, SE ey tee LES
isopus Spitzenberg...... aan nhOd
Aisopus Spitzenburg......... 105
ANS’ So Scie on e's 7 2 eae iee Ts 113
DATES oo oi oc gasteter me wares We apes 113
PARUTITIIT '.. saree ote obs ce cette See 113
The synonymous names in Jtalic.]
Page
NOK AN CER HI wid-t No Saran 206
PRUE CISEOM eR enaicche kash ie mani euene 206
American Summer Pear...... 71
American Golden Pippin.. 9
American Beauty ........ Bae
American Newtown Pippin... 88
American Pippin. ........... 207
American Mammoth... ....... 214
American Red Juncating ?.... 138
Amaber Crab > 2.2.x pals eae oe 228
PUTT A eave a SHOW akatevn 5's eee 207
Anglo-American Ss shade ct Matar 114
Api eee ree 85
ABD SIP OL UG on 3) axa tana eek ne 85
Aromatic Carolina........... 114
51,41100 (0) Ore mr ae eee EME ee 178
Amnels) WALLY. Hn. as oa eee te 178
Arbroath Pippin .........6% 219
MGA: 4.2.5 aehaee oR A 114
PAUSINI OTE 2S. 2 o.5 Sra sok OS 114
Aunt Hannahy: . ise. s ss acacia.
Autumn Pearmain... .... ss. 06% 114
Autumn (Pippin... < sjj SOU Re Ie
Cay woods... Sirhan pene wares
CONG 8s SSF se eR TTS AR
OG 5-250: 5388 cased stp
Cayuga Red Streak.... .....
Canada’ Pippin. ......\.....
Cake Apple .....:.....se0es
103
182
136
APPLES. 117
Page
Calville Blanche @Hiver ..... 209
Calville, Red Winter ....... . 210
Calville Rouge @ Hiver....... 210
Calville Rouge ..... Bitte ohh .. 210
Cainbutidvtnan Pippin .ace. 210
CRM ered bass keene KON oi of REO
CHET BO Soest o's vaca Rie OE 210
Se OUE 65s. 6 a et bes! oe OR 210
ROREUNEL 6 ig 6d: :<10's inn SUS 210
Cathead Sweet.............- 210
Catshead............: ee hn 211
Cathead Greening......... oo 20a
Catshead Beaufin ........... 218
Campfield .......... Petes hos Kis 226
Carthouse ......... ended al det ohe 226
Chalmer’s Large ........0055 212
AMOR bn garers «coat hares 128
Rey 518 5 055.05 Siaib 2 tine 128
Champlamn.. 2 iif).)6< ./2:52. 2648 . 144
Flor Pig pic. © ovis ates se 185 | Franklin’s Golden Pippin..... 145
Elder Winter Borsdorffer..... 209 | French Pippin ......00..005 176
PS eS Sr se taes ta bee hae 212) Frank Rambour.......002 008 182
Embroidered Pippin. ........ 218 Wrench. Crab... 5.0040 anshieme 212
Emperor Alexander ........ 206 | Pies Pippin «... 0st « apibiatin 132
English Golden Pippin...... 146} Rulton...6.. 5 «3. +s. suuamn 78
English Pippin.:........... 168.4 Gates in. heli sei 74
English Nonpareil........... 218 | Garden Royal... ..20.......%a8 79
Bugush Codlin: so. Sete TT GRAD BIOL: oe eels « wins -~, «0 an 145
English Sweet ......5... 000. 190 | Garretson’s Karly .......... 145
English Vandevere.......... 104 | Ganet Pippin .......sese0% . 209
Enfield Pearmain............ 140 | Garnows Apple........004 . 131
pees Sweet es 308 52 22 SPN 1383 '@ardan. A pple..cs oy eins ate ealile 118
IPSS ees foe ree ee eae 213°| ‘Gewiss:Good. . , ..a0s2s. dade 145
Banintéley Selene see eS 189 | /(Gewis Guth .acsees cents oe . 145
** Esquire Miller's Best Sort”. 94 | Gilpin... ..... 2.0.00 ee de eee 226
ESTER MOS R ee sete masta see 140 | Gilleti’s Seedling............ 102
PUB R YT. Tote ea. Ce Me 141 | Gloucester Pearmain........ 129
TAG LARGE. Pee. sates ce ae oes 139°|'Gloria: Mundi... ...<,.../sweises ae 214
Pyeng Patty 2805s o. vee oe 47 | Glazenwood Gloria Mundi.... 214
Pawabtt Os hid cee oe Lee 141 | Gloucester White ........... 214
PUEOML SP che SLT eae eee oe 141 | Glace de Zélande........0.0. 225
SNe, SS ee Satter ae 141 | Glory of. York . ...ssiees Se 184.
WEP, WEE. 5 Sie eee eee 114 | Golden Pearmain...........- 129
Fa Bowe. SR Se as T1-| Golden Drop ~via. Bae 132
Halli Queens Vets tues eee ee “| Golden Pippin. .....4% 0 sax bes "9
ALP pin fn ee aes tr TT ):Golden Balk «.+. acdsee sick Re 146
AUN G0. sees Soe chee 78 | Golden. Russet. ........%0 0% --. 146
Fall Seek-no-further......... 142 | Golden Sweet........4...00 146
Hall Warveye: =. Seacee tee hoe “142 |'Golden Harvey. .......%scn.4 214
Fall Pearmain: 3 5%. 20t3. teers 148 | Golden Apple. ........8 00s 214
Pal Oranges: so 57352 ee 148 | Green Newtown Pippin...... 88
Fall Jenntiing 2 S20. oF 8 213 | Green Winter Pippin........ 88
Bie EID Bs oN ack o's tos betes Ste ie 94 | Green Seek-no-further ....... 148
{OUCH a ne pete ee tite Sora T4104 |*Greenskin. +i: ists. oie weet 148
Varley sRed saa et es 142 |'Green’s Choice... 27.) acid tae 148
PMGWARON. sha cepa tet cet 142 | Green Mountain Pippin...... 148
Malwalder 152.5 vere ss vas ok 142 | Green Cheese... .-«.i-..d8seiels -. 148
Mayer Russefc.:.... seers eke 148 | Green Abram...... 00st ves 124
Hatlier Apple. kn. stacees 180°/*Green Sweet. cc. . Noles 81
Henonillet Gris’ ot Teen 218 | Green Vandevere. .2 0.00.5. 06 199
Fenduillet Rouge... 5.2.2.8 213: | Green | Domine. 173 | Old English Codlin..,....... 177
SADR Se nie, i noha dbo hos BAT CRM EROMNE 050. ani xgetn’ys 6, cimie pale 177
BOBBED oie b ndinct inns ad rabies 4 87 |. Old Golden Pippin. ......+.- 146
Monmouth Pippin........... SOVNOLE AV OMSUNCTI Lies cis! 2) 0,5 ws asapsle 97
Mountain Pippin. ...0..006. 142 | Oldaker’s New. ........0000% 206
MIGARSSCS Sc! MM sacatis cS waavesaate 2 BPRS AOL AGC fa as aiireyeyes ns aise a sp aes 166
Monk’s Favorite ...........- ES MOBUEY 5.) erauwisin eve «-opc/tiamelle ces 90
Moore’s Greening........ aihoh RE Onley PUDpeMy. «oc. »dainiatn ie 90
Mises WiGOd)s-.yeitiet aga ivewy wees 174| Orange Sweeting. .........- . 146
Mouse: Apple :..: x s:.c,0: 0,0 <8 tnt 14 Orange Sweet... ... .26.% 194.
Russet Golden Pippin ESS Pos 146 | Steel's Sweet... ..:. ...caedewns 223
Russian Emperor.........0.. DOG" SG OBB gi so) coe pink orate eta eye 223
Rrim “A pple meson ches ihanataate es TEMES) 10 1 GAC Sioned, CM aire oT ee)
RuesetsEnglishy ict iiss sien 187 | Steel’s Red Winter .......... 97
Russet Pearmain............ UBS BPS 5 27 L010 E) a a aA Rr Rea 101
Reyiper * 5.) Steere ia areca GOO" Sep ee 4s feet oo ue Se iN ei 227
aillys Autumn... joxiovone tae 187 | Striped Siberian Crab........ 230
SOME NOUN Sierk os. se S ch dbeses 222 | Striped Jumeating.........+5 189
Sassafras Sweet... 200.20. 82 | Sterling Beauty..........0. 115
ISOM GUATOUS 6a. oi0;cjsielelhare es 94 | Sudlow’s Fall Pippin. ....... 145
Seek: Apple rex sie vee coke Sak es 278
Biischel Kirsche........+..+- MUSICS (cok ore 5d ecikt teats 251
Budlock’s Heart «ieee s » 004,010 YEE} Downer's hates a te cess nscale 251
C. Vulgaris, Semperplorens... 280 | Downer....... BS RS aS 251
Carmine Stripe ............- 258 | Downer’s Late Red.......... 251
ASN ipha echo pill 5 sun nina 259 | Downing’s Red Cheek....... . 260
Carnation .......... mS ei | APOOMIE oo 5s wrmcminga oe aut ah 260
Cerise Ambree .. 6 ..0sce veers JAS: | MOWER oo. dsm rninh'es vias 260
CEE ASUS AVUUM wine ais sinyainss We = 2op) |" Double Volgers <0. tie cox 5 . 275
Cerisier de 4a Livre ........ 271 | Double French Cherry........ 279
erase (Gngitees,.., « cscasma-sis, wate 273 | Double Flowering Kentish.... 280
Cerise Nouvelle d Angleterre.. 274 | Dredge’s Early White Heart.. 26%
Cerise de Portugal..........- 274 | Duchess de Palluau.......... 2715
Cerise Courte Quewe........- DED Daten MOreo vie ane aha. oe 277
Geese. eh, INORG: Ie 90.8hihen CRiers 277 | Dwarf Double Flowering ..... 280
Cerise @ Bouquet.. -....-+6. 278 | Early Purple Guigne ........ 251
Gerasier 2 -Troehet. .< caecs.0: j 278 | Karly Purple Griotte........ 251
Cerisier Nain & Fruit Rond .. 278 | Harly Black............5.-- 256
Cerisier Nain Précoce........ 2783\ arly Prolite... osc abet cuss 261
Gortse Indulle. oo... vieacce®s 278 | Early White Heart .......... 261
Cerasus Sylvestris, Flore Pleno 279 | Karly Duke ........ +++. 273
Cerisier a Fleurs Doubles .... 280 | Karly Richmond............ 276
Cerasus Serrulata........... DSO, (aly: May ses pcatorco «visions 278
Cerise de la Toussainte....... 280: (BHRZR NOON. os < «2 ce wie aie See!
Cerise Tardive cos das can. .. 280 | Hlliott’s Favorite........ ‘eacs ia), IO
Cerisier Pleurant......-...+. DRO BUCNOTIG ss ois :0s 5-0, cul a6 Ragnelle 267
Cerise de St. Martin......... 280 | Eikhorn of Maryland ....... 267
Cerasus Virginiana.......... PRO: (BIGOT <-o's 0 x's 5 cia.austaieisnecendntarmis 9 252
Cerasier de Virginie....... .. 280 | English Weichsel ?.......... 275
Champagne. =.s a2. inmates 259 | English Morello............. 277
Chinese Heart........ pues 269 | Luer Flowering Cherry....... 280
Cherry Duke........ nig eis IN ALS: | PAVONIte ©.) 35 wane nate om» saws 261
Christiana and Mary......... 275 | Flesh-colored Bigarreau ..... 252
128 CHERRIES.
Page
FIGKEN CONS Sas ca Kes a hep visig te 261 | Hildesheim Bigarreau........
FIEMGB oe cis nd deaalde s We. 275") Hoddleyss cv screens dee SEUSS
Flandrische Weichsel......... 278 | Hollandische Grosse .......+.
Four to the Pound..........+ 271 | Holland Bigarreau?....... se
Friihe Kleine Runde Zwerg Hobnan'e Duke 5i ge 5 oes bls tate
| Se Reee eS L ae PRe 13 "| Hone yi22 odadetearcee Me siete
Fraser's Black Tartartan .... 250 | Hovey. ........ 0.0 ccceees ;
Fraser's Black Heart........ 250 | Hyde’s Late Black ....... Say
PP aser SBA ee S25 3.5 tha, 0 0's 250 | Hyde’s Red Heart.......... :
Fraser's Tartarische ......... 250 | Imperial Morello........... Z
Fraser's White Tartarian .... 271) Italian Heart.........2..00
Fraser's White Transparent .. 271 | Jaune de Prusse ..........- .
Gascoigne’s Heart........... 269 | Jeffrey’s Duke..............
German Mayduke .......- 251 | Jeffrey's Royal... ...2...000.
Gean Amber. ooh ste dae os 254 | Jeffreys Royal Caroon.......
Gifford’s Seedling............ 2710 | JOCOSOts 6 o.6 ob h es octamer
Governor Wood .......2.... UD An| WE ORUIES 3 di GONE Sat et eatee eee
Gobet & Courte Queue ....... DTD) | KENNICOLb nee eats tc's ae ee ae
GROMOOW: | ois ec igas eke ee em as 2a | WeRtISh 035.0). Cage at a eelea es
Groote Princess........+e.0. 249 | Kentish, or Flemish..........
Gros Bigarreau, Coulzur de Meaptish Red. 3s big icdsss Py We
CLEP) 3. sa pc's seas
Guignier a Rameau Pendans. 280 | Late Arch Duke .......+++4-
Guignier a Feuilles de Tabac.. 271 | Late Duke............0--06
Guigne Noir Tardive ........ 267 | Large Honey’. iu cis ie cue es ae
Guinier a Fruit Noir........ 256 | Late Honey. 5
Guigne Grosse Noir ........- 256 | Lady Boushumptan? s Yellow..
Guigne Rouge Hative........ 269 | Lady Southampton’s Duke. .
Harrison Heart? ...... «eee. 257 | Lady Southampton’s Golden
TUBER ES Un be ae ase abies 278 Drop SY Nase oe cerns
Herz Mersche.. fined yosisie ve> 268 | Leather Stocking............
Herefordshire Blacks... ... 269| Lemereter iis icc. cc vas genas
Herefordshire Heart ...... breton oeon.s Hearts. 5 ove cldie ean ke
Herefordshire White........ wotGd, WUOPAN so. 6s ose reed sesh aus
Hildesheimer Ganz Spate Louis Phillip... . 0.2 ....- 65%
Knorpel Kirsche....... » 208) luuttdie Geanss.js asicceamem oe
Hildesheimer Spate Herz
APSHA, Ss Ss o's PE
Miwy dulce:...0 Subti soi atte eater
Mazzard
278
249
249
249
252
2538
257
257
264
279
267
269
273
276
279
2712
272
270
270
. 270
- 270
255
CHERRIES, 729
Page Pag,
MT ERGY 6.45. vax: voce ite re DiS Pawonara’s Heart... sok, oceccisieis 250
Martin's Weichsel........054. PEO WMO DOLD co oly sada s chase eee 258
Magnifique de Sceaux........ 272 | Rockport Bigarreau......... 253
Manning’s Early Blackheart .. 270 | Royale Hative............... 273
Manning’s Late Black........ DUST RUT EG TCL pale a ile B74 hated Pie 275
Manning’s Mottled........... 264 | Royale Ordivwire............ 275
Madison Bigarreau.......... 264 | Ronald’s Lerge Morello...... 277
MIU NORGTTY” 5. <0 oigiseiaene ets Bio ovaleDuke: joo oh os oe avals QT
Merisier ad Petit Fruit . .. 255 | Loyale Anglaise Tardive . 27
Merisier & Petit Fruit Noir... 255 | Schwarze Herz Kirsche....... 250
Merisier a Fleurs Doubles.... 279 | September Weichsel Grosse... 27
Merisier a Fruit Blane....... 270 | Serrulated Leaved Cherry . 280
Merville de Septembre....... Oia Sinai Ort’, oe Seaaits cae ana le ae QT
Millett’s Late Heart Duke.... 273 | Size a la Livre ..... 2.2.00 27138
POT RAN ote OW dah « dine Due Small: Wald Black oO ea 255
Montrous de Mozel.......... DER Saeed MWg Oke pier o dines ales 278
Mottled Bigarreau........... 264 | Small Double Flowering...... 280
DEP TES: DURD eos 4.a 2S 278 | Spanish Black Heart ........ 256
Morris's Early Duke :....... 273 | Spate Hildesheimer Marmor
Monstrous de Bevay.......... 273 FESCRG «6 ogre igh k'e dae i 258
WU GRUIOT CM CY S825 cain See antvale i atb.| Spanish: Yellow ...0 i i caniee's 270
Montmorency a Gros Fruit... 275 | Sparhawk’s Honey .......... 266
MEONEMOTERCY 0.2 sos on 2,0 0,8 vas 276 | Sparrowhawk’s Honey........ 266
Montmorency a Longue Queue. 276 | St. Martin's Amarelle........ 280
Mamellony. cca. os ocemee ol DNA SENSES MEY Soe Hoe ors sarees 267
Monats Amarelle ........0. 280 | Superb Circassian.........+- 250
Monstrous May. ......ss000 GHC RURRRES 7. A ial coh aw Wh eo ataern Nh 276
Muscat de Praque........00+ GAGE ORGREBN ssn cs 2p wg, 05a & ee cis 261
New Large Black Bigarreau .. 256 | Sweet Montmorency......... 266
PEIN ATAU J ree ie's Son Seio AST MN EA 221571 OR ge ES RE OO gy RE 250
Ochsen Herz Kirsche........ 271 | Tardive de Mons ..0.....0445 271
Gihse Beauty: 5 3c< tec. ctele.ade 265) | MSGUNSED ss 5. ie ow oped ways 267
RIBERA Sos ei oialld daa Ae ese 265 | Thompson's Duke........2.4+ 278
18 Tg ge em ee 2471 | Tobacco Leaved.........2..-. 271
Petite Cerise Rouge Précoce.. 278 | Townsend... . 2.00. seiecneee 268
Basneeig ates win ant mae yas D6, Anes Henteles wane. Zick ailing 278
Re OU GRP Ae iso aaa seal Sale toe 279 | Trauben Amarelle.....0..... 278
Plumstone Morello........... 277 | Tradescant’s Black Heart .... 267
Portugal Duke 1. otis «a occ DDE endescant 8 v's etches dover tre See 267
PARED Ss a2! d vise ann wate Sect On 265 | Transparent Guigne.......... 267
Powhatan... ie acisse vagus ves 265 | Transparent Gean........4+5 267
PROSRAENE Ste aa ule Sees alas 265) Pranspar ent). va itisnn aac ves 5 267
EOUGLO OBA sie ie tiaes a Cie we 265 | Triumph of Cumberland...... 267
PWN ZOSSUTE AUT SCIEE st aha 0 o)aiae.s 249 | Turkey Bigarreau?.......... 249
PRECOGE 3: iis Males Ae eee te cn ORNs 278 | Turkey Bigarreaw........00- 257
Prunus Cerasus Pleno....... 979 | Vail’s August Duke...... 20... 274
Ramsey’s Late Morello....... 279 | Very Large Heart.......... 271
jC 20 i eee eee O11 | Vier auf ein Pfund.. ov ..0ss 271
Remington White Heart ..... O11 | Virginisch Kirsche. .... 0+ 5+. 280
Remington Heart ........... 271 | Virginian Wild Cherry....... 280
MRE ABOUT eis BMS an a teal. es 269 | Virginian May........see0% 276
Fed Jacket nts sea hee 4 sareigtid D660) Wax Cherry's ea aconlenns 274
Reime Hortense: ss esc), cs 243 | Wendell’s Mottled Bigarreau.. 268
River’s Karly Heart.......... 271 | Werder’s Early Black Heart.. 268
River’s Early Amber ........ 271 | Werdsche Frihe Schwarze.... 268
Rare aird Sort’. 2s Genctnabe take. i 266 | Wests White Heart........: 249
Robert’s Red Heart.......... 266 | Weichsel mit Gauzkurzen Stiel 275
Ronald's Large Black Heart.. 250 | Weeping, or Allsaints........ 280
31*
730 CHERRIES—CURRANTS—FIGS.
Page
White Tartarian...... ...... 271
Whialey Black......... se arst LOD
White: Oa Heart... i itesass ss 257
White Bigarreau.......+-++ 257
Wihvite Beni artes dinie alovel vote 261
White Transparent. .....++++ 261
OCT ci eos 2 vied «sa 280
Wilder's Bigarreau de Mai... 254
Wild English Cherry. ......+ 255
Wild Black Fruited ........- 255
Yellow Spanish .......+0+45 249
Yetlow Honey. .<.ccaa ace vee 270
Yellow, or Golden........++- 270
PE pag ol aes. Sea ee RerapD IR: NEN 280
CURRANTS.
Attractor. ses Senate sik 283
Blanc Transparent ........++ 285
Blaek EMGleses ka track vos ety s 286
Biscic Maplese: sinker. ocein eo 286
OFT Re AMA Scone MT tt eae 286
GUAUIPAC IE. .s". s'e,c sas erases 283
Chetry Sterns SOT owe t 283
Common Black = Ses. verse 286
Fertile Currant of Palluau.... 283
Gadi TEL oe See ote nites 285
dS OMOOL Ey, gc eccitareis cies 6 283
Gandoin Wihite jason we sles 6 284
Grossellier & Fruit Couleur de
CHER. heb sexe 283
Grosse Rouge de Holland..... 284
Grosse Weiss und Rothges-
treifte Johannesbeere..... 285
Grossillier Rouge a Gros Fruit 284
Houghton Oastle:..........5 285
Knight’s Sweet Red ......... 284
Knight’s Early Red .. ...... 284
Knight’s Large Red ......... 284
Large Fruited Missouri ...... 286
Large Bunched Red.........- 284
Large Red SDutchis: oc. os oro «le 284
Sagp. Vierepilaise-.", cosas sem aprtn 284
eg EMGULVBS, “Y<%. 5 im iercae eone 284
TaWOMUUer ict. nlogtssuak eter te 284
Long Bunched Red.......... 284
MIDST VAGLOLCA ai 0s,0) a iaa's m.2 20+ 285
MSR h totais causa Araceae oF spe 286
M6r gan s White’. ce .cierws eos 286
Mor gave ad sete. Bs WR.
New White Dutch........... 286
few ed, Daken. on oe tc 6 5 284
Preasdne’s ye Cos e eee ae 283
Poin ce* Alberts cia ss. an ir oad 284
Red lowers. cries scabs accep 286
RE GSOMUCH ya reixjons sions Serna stop 284
REE GTA NG acy siqieleste tela a lo cslarcl Oa ERED
Page
Red Provens..... Spinto“ F a eg ge Pe
Reeve’s: White 0. SLs AR BB
Rubey Castle... c.ccuesecesees 285
Short Bunched Red ......... 285
Striped Fruited.............. 285
Transparent. 2.25 Sew .2. 285
Victoria. 2 acc eens Sie oo ee ee
White Clintons. joohei seen 285
White Antwerp......... » SEG
White Grape 20 cate. See 285
White Dutéh sose72 22 eh a 286
White Orgystaly.cc thy ten 286
White Leghoriwir0. iieeee Cah 286
FIGS.
Avipeliques....< Fiche hea - 298
Bayswater... nce sie v4 eeene Ok
Black Naples. 233s. fea 291
Blick Ischia. nck vi riee eee 291
Black, Genoa... (25%. yao eae 292
Blite Ischia 5,88 ies hee ee 291
Bordeaue. rons vere ee 292
Brown Hamburgh ......0005- 291
Brown Naples oo... cee. ee 291
Brown Italian .. wo. Seo Fern 291
Brown Tschiau.cs. ce ieee Ea Bo
Brown Turkey.; 2. ave ee ee 291
Brunswick: pase, F ean ete 291
Chestnuts. lit cinta oe eee 292
Chestnut-colored Ischia....... 292
Clementine toxcovs eb k voce eeh 291
Concourelle Blanche......... 293
Early Forcing. ..........066 291
Figue Blanche... 00.60.8465 298
Ford’s Seedling... . 20. ved 293
Green Tsehithsos oso. sa eee 293
ONO she Os FUER EO ee 291
DAT, Sep Se A ee 291
Large Bw cue Feo bae we 291
Large White Genoa.......... 293
Lee's Perpetual, ojo coe Ges 291
MAM Gs LAG OR 291
Malian (ace See on. ieee 292
Marseilles =... 4/oie see ee 293
MO CY NL EO SORE ATER 291
Neriis. i, soca Shania eeanar tees 2938
Pocpaknrwnr tee, wake ee 293
Progussata-sp ec. ees ie coeds 293
LOUD |W e' omy ne Ses e"d Cite Aen pe ee 291
Small Brows .\o0i eis 292
Small Brown Ischia.......... 292
Wi Oletie ng one ee 292,
Violette de Bordeaux........ 292
White Marseilles ......0.... 293
White Naples. cir. eed 293
White Standard............. 293
WiNIte: LEGHTH. p< cise ee ee 293
'
GOOSEBERRIES—GRAPES.
GOOSEBERRIES.
Page
Berry’s Greenwood.........- 297
Boardman’s British Crown.... 26
Buerdsill’s Buckwing ....... 297
Capper’s Top Sawyer ........ 297
Capper’s Bunker Hill ........ 297
Capper’s Bonny Lass ........ 298
Catherine ....... Siar te gg ee 299
Gham pal ne). 66 os asters hekie's 297
Cleworth’s White Lion....... 298
Cook’s White Eagle ......... 298
GoM PAAIOU seo aicts-s we bier SP 298
Conquering Hero ........... 298
Colliers’ Jolly Angler ........ 297
Crompton Sheba Queen...... 298
Dan’s: Mistake: ..5 05.45 .6020%s 298
NF dis eheuocs dp win 6 einem 299
Early Green Hairy .......... 297
Mera sd huciewe bey acmaes. < 299
Edward’s Jolly Tar.......... 298
Farrow’s Roaring Lion....... 2917
HeOM OM. i. J sac enh teiaes 299
RT on ic wknd econ sje SARA 298
Glenion. Green. oi... setadinte wei 298
Gortouts Viper. ioc sijes hats slak 297
NG GLOHA DOR a steusis asi lane, biare 299
Green Gascoigne ....00.0000: 297
Menem Won LOU oF sos iags ed's Shem 298
GTS 3h ANG isis lois joo er . 299
Hartshorn’s Lancashire Lad... 297
Hapley’s Lady of the Manor.. 298
Hepburn Green Prolifie ...... 298
Hills Golden Gourd.......... 297
Houghton’s Seedling......... 299
Keen’s Seedling. . . sissies aes 297
Be DS Gris CA aia sai enadaeisgacaneiae 295
Wad yRelcestenisic:03.5 eseiea Fete 299
Leigh’s Rifleman............ 297
THOR OL, 5:),4>senenstallie ere hare 299
Hion’s Provider: x32 Sais cea 298
BODO Diese /., hausnstaeoxns o30ep fare D5 298
Massey’s Heart of Oak ....... 298
Melling’s Crown Bob......... 297
HOES SGI foe's, aratain ines Seles 297
Napoleon le Grand..........- 298
Part’s Golden Fleece ........ 297
Parkinson’s. Laurel......5...- 298
BABS wc, Sra agoies chk ooh ao ee 299
Pitmaston Green Gage....... 298
Prophet's Rockwood ........ 297
Quéen of: Trumps . 2.4 2.00% 299
Red Warnnetoni se tvae. accesses ts 349
European Walnut........... 348
PbSriree Sirs ae ec cmt oe 348
Hrizzled™ WiuDEerbss et oc 2 aoe. ors 349
Hitkorp-Nutiay Vee ees
Northamptonshire Prolific Fil-
DL rpblapeiaterniaysiaketa, ee oer
OLIVES.
Broad-leaved ..\..2... sean we te oe
Long-leaved. .........000005
Olivier a Fruit Arrondi.......
Olivier Pleureur: 2)... sarees
ORANGE FAMILY.
1. Oranges.
Bengamos conics ne eee
BYoOd Red. wiidisnscia ype Dela 0 Maes
BMG ened Morena spss Spal ec’
MAGE sey. a's. icc, aueaie enema
Babe i Fhe SSRs BE
Sweet-skinned........ seeces
2. Lemons.
LT Roa ks EG Ol ac gh a CUE =
Algiers Yellows. .vseec..
Alger s Winiber ins ete\ste 8 bee Rte
Apricot Leen Se) FRAN RS
SAS TOP ae Ka viod Aust ete co's oeaee
693
694.
613
611
736 y PEACHES.
Page Page
Avant Péche de Troyes ...... 622) | Drpid! Hil) cassia eunctetthnlee
Avant Blanche ..0.20i.0004+ 628 | Manly Anne 5. caseg ns ne Bade 611
Batehplder ys cio oy ea 607 | Harly, Tillotsouy specs careeeeea 611
Bavah saat Heise dy dette G08. |\Banly, York . o. 20'sie: oid dale 612
Bald winaMatee svc daiheaetones 607 | Early Newington Freestone... 612
MATER PEON FAs oie .tkerw ale o's 607 | Early Sweet Water........0% 613
Vis tart). On ye Re ee Cae 619.eWarly: Malden: «,. 5.0: «ocx tercinartte 613
Baxter's may Bier Sieks e-dcmle os 2617: | Hanly Admirables q.. ce sania 613
Belle de Vitry ......... .«.-- 609 | Barly Chelmsford...........8 614
Belle Beauté. ......cccccaees 616 | Harly Royal George......... 608
Belle. BOUR&C & aie ob Socindeher ... 616 | Larly Garlande........cecee 608
TOPS: aie SRG sida PR te Brit 609 | Harly Purple........eeseeee 612
Bale eae oi. gentry 608 | Harly Newington... 2.2.26... 612
Bergen’s Yellow ....... ee eO2O) | arly Craroford. 5.0 ae cyst 630
Blood Clingstone............ 635 | Karly Purple Avant ........ 616
aod: Ganges each ost vee 685 | Barly May... 06. ..cceenee 616
Blangon Cine is fo eis sks be BS 635 | Harly Vineyard..........4.. 616
Bourdine® 6 2608 walvetag ...- 619 | Harly Newington. ........... 641
TOIT ase Bg oe a .. 619 Early Bourdeye «igh aie 625
Rordeaux Cling.......... ... 635 | Harly Royal George ......... 625
Breavoorts yceinnenwida vt .... 608 | Harly Red Rareripe......... 624
Brevoort’s Morris ........ ... 608 | Karly White Nutmeg ........ 623
Brevoort’s Seedling Melter.... 608 | Harly Red Nutmeg.......... 622
Brentford Mignonne......... 608 Edgar’ s Late Melting #2 \e,0\0 bel 609
Brown Nutmeg oo. 00.0000 .. 622 | Edward’s Late White ........ +
BRB OE Is Code waneds wea 0609 | Eliza Peach... on «iy samaswent 630
Buckingham Mignonne ...... 607 | Elmira Cling ............4.. 636
Cambridge Belle........ .1 ++ 609 | Emperor of Russia ...... w+ G14
Cafpenter’s White........... G09.} Haworite oi. 602 smile an lreate 614
Gaphenine )*/ bwin nico se eee 636 | Mavorite Red... ....+. ssi saatee 614
Chancelliere.. sive de a WU oe ee 609 | Fine Heath.......... yee 637
Chancellor... .......0. cen ee 609 | Flat Peach of China ......... 643
Chinese Cling. 3.....2..-.% > BRE Flewellen Cline eaycc cea, ane 636
OPimesesPeael sn scs wepiels onion 643 | Fox’s Seedling............4. 615
Claret Clingstone..........++ 635 | Preestone Heath........4..+ - 618
Clinton. ee IGS Hts he 610 | French Chancellor........... 625
Colonel Ausleys.ccsccececcee 607 | Hrench Bourdine.........00. 619
Cole’s Early Red........000% 610 | French Magdalen....... vied Oke
Columbus, June... . 2.5.0.0. 610 | French Mignonne ........00+ 616
Cole’s White Melocoton.:.... 620 | French Rogal George......... 608
WOMB cok eke he ‘ 629 | Fulkerson........... Pee ee NT
Coxe. o55 566 ha use aves seo obo Bl1A | Pubkerson’s Harly .. .00's0seie% 615
Cooledge’ 8 Favorite ......... G10, Gubands nc lcd cet 608
Cooledge’s Early Red Rareripe 610 | George the Fourth .......... 615
Crawford's Early Melocoton... 630 | Gorgas.............005 ix ve one
Crawford's Early...i.. 1.006. 630 | Golden Mignonne......+...45 634
Crawford’s Late Melocoton... 630 | Gold Fleshed........ ea eaters 634
Crauford’s Superb Malacatune 630 | Green LV GRMREY « s\ueisic's Sio.sagns's 611
Oia Tened & beaut wales BUA (EPs a ae tainle o Giaicton sees 633
Dalby icotsss:kre terse, tcl 629 | Green Catharine............. 616
MD ON AGE jac is sia ls 2k Wtp ain Cea ui 629 | Grosse Mignonne ......... .. 616
Double Montagne ........... 610 | Grimwood’s Royol George . 616
Double Mountain.........44. 610 | Grimwood's New Royal George 616
DGMCetabare: 2. an Kicn agdtan Pegg 622 | Gros Mélocoton ..... te top ORO
Double Swalshe«...ciawectrs eine 625 | Gros Persique Rouge ........ 640
Donahoo, Clings. nko. 686 | Grosse .“aune Tardive........ 629
Double Blossomed........... 642 | Griffin's Mignonne........ 625
Double Flowering Peach..... 642 | Grimwood’s Royal Charlotte. . 625
PEACHES. . 137
Page Page
Haines’ Early Red........... 616 | Madeleine Rouge Tardive..... 625
Hastings’ Rareripe........... 617 | Madeleine Rouge a Moyenne
Hative de Ferriéres..... sce OGL PCR co he ta NR Se .-- 625
BAER ROH ET fisrg toed sectowidete arate 651 | Madeleine t Petite Fleur ..... 625
US ee ee tric 687 | Madeleine Rouge a Petite Fleur 625
Heath Olingstone........4++. 637 | Malta....... paewds be 619
Henry Clay) siais oes Re 617 | Malte de Mormandie......... 619
Hero of Tippecanoe........+. 642) Mammoth... occas cei iee 614
Hoffman's Pound .......44+. 620 | Malagatune................. 682
Hogg’s Melocoton .......4++: 682 | Malacatune ............264% 682
Horton’s Delicious........... 6387 | Marie Antoinette .........-- 634.
Hovey’s Cambridge Belle ..... G09) Merriam s. o65 oP setH |. STIG 631
Hull’sAthenian. .. 0:2 .20)00%0"2 638 | Mellish’s Favorite........... 622
EMV SLOT Hs ct. Sous. «an RMR eae 637 | Millett’s Mignonne.......... 625
Hyslop’s Clingstone.......... G27) | Mignone. seinsin'd Wes yk 616
A aMparable 25's aise, «cin eioie's 638 | Montgomery’s Late.......... 621
Utetle de Paves: <3 aie va eae stele 619 | Monstrous Pomponne........ 640
Ue ORCI PER ORS R eccie fie 617 | Monstrous Pavie.......+..- 640
Jacques’ Rareripe ........... 631 | Montagne ..... MER a SCORE IG 610
Jacques’ Yellow Rareripe..... 681 | Montauban. «2. .sde leet eee 610
Jackson: Cling. iyp.c 21... bes 638 | Molden’s White............. 621
GOED GOR 2, Weta at 648 | Moore’s Favorite............ 621
Johnson's Early Purple ..... 616 | Moore’s June..............- 621
sounes Barly, yee creak 617 | Morris’s Red Rareripe........ 620
Jones’ Large Early .......... 617 | Morris’s White Rareripe...... 620
Judd’s Melting ........ 2S ARGLD p Morris: Reds aisle ss De PE 620
Kenrick’s Heath...........0% GUS: |, Morris's White vcs sc ace e8 620
Kennedy's Carolina ....... .. 689 | Morris’s White Freestone..... 620
Kennedy's Lemon Clingstone.. 639 | Morrisania Pound........... 620
BRAGRITAD bo is ae tans 2 Jae 618-| Morrison's’ Pound e's sie «008s 620
PigpeeOODE 25.3): 6 wing WHC oma he CL GP Monier aes, 25 55 Rele b's eats 619
La Royale ....... Sesame cic GU0s| Mrs: Poinsette si... saes ent 631
Tara PG ss yea, chute gare ake GLS!| Warbonness ss: Brea eer sees 619
PG ge VA eb: vie. 's.5.thaime ois ee - 608 | New Cut-Leaved ............ 614
Large American Nutmeg..... 613 | New Royal Charlotte......... 625
Large French Mignonne ..... 616 | New Harly Purple .......... 625
Large Yellow Rareripe....... 634 | New York White Olingstone.. 638
Large Newington............ G39) | Wewingtom. 2 6 ..00'sc eve sales He 639
Large Red Rareripe ......... 620 | Newington Peach ........+4 612
Large White Clingstone ..... 688 | Neil's Karly Purple......... 616
Largest Lemon. sxe sivveie a 3% 689 | Wivette Veloutée...........-. 622
hate Admirable ti. Gul, Sonor. GLO: NIVELO! ies Seed suas CCST 622
Late Yellow Alberg......5..% GEO Morse bela gisc aC ae.c OWN oa cies 609
Late Chancellor.......... ... 609 | Noir de Montreuil........... 608
hate Purple, soe suisse tivsaé G1) Noblesse sowed. oven des 622
Late Admirable Cling........ GSS.) Nutwres, Hedi, seis ec s 622
thady -Parham.;...0csow's)s are. AOLS:| Meatmer yy Wihhite Ss sic Geko a. 623
Lady Ann Steward.......... C20: | October Yellow. oi Jie). eos. 8 639
Lemon Clingstone........... 639 | Old Newington ............. 639
DCAM Aveo eid aise = sn tm pl 631 | Oldmixon Freestone ......... 623
Lockyer’s Mignonne......... 625 | Oldmixon Clearstone........- 623
Long Yellow Pineapple ...... 639 | Oldmixon Clingstone ...... .. 640
Lord Montague’s Noblesse .... 622 | Oldmixon Cling..........+++ 640
Frond Nelson's: oo ica0 cease be 625 | Orange Clingstone. ......... 640
Lord Fauconberg’s Mignonne.. 625 | Owen... 0.2... ees cece ees 631
Luscious White Rareripe .... 620 | Owen's Lemon Rareripe..... . 681
Madeleine de Courson ....... 619 | Pace............... Posh octal Gne
Madeleine Rouge..........4.
Pavie de Pompone... ..... -. 640
738
Page |
Pavie Admirable.. . x pis ib88
Pavie de Pomponne Grosse... 640
Pavie Monstreuz........0%0> 640
Pavie Rouge de Pomponne ... 640
Bante Opinii si." b Newnes ani 640
WrachtesOyale so hie 3 a Oar eglae 619
Saeohe Malte... siaatre te save 619
BP Iaa SUN ain ire, ses wean 634
Pécher a Fleurs Doubles ..... 642.
Pécher a Fleurs Semi-Doubles, 642
BCC: D0 icra ise aint AND ic 643
Pineapple Clingstone........ 639
Pounprie Mate insets Co 612
Pourprée de Normandie...... 616
Pow prée DOP di08 5a 5a aicta pial 619
Poole’s Late Yellow Freestone. 632
Poole’s Large Yellow........ 632
Prince’s Climax ........0+0+- 641
PRrinee’s Pararon. ¢ sci. wide 624
Prince’s Excelsior... ...0..+% 632
Princes Red Rareripe....... 624
PRESIMeMtis. 2s js eccdy i dteerieeene 623
President Church ........... 623
Pupp le A vattseis gato. nisi endte 616
Purple Avoengs cv wSo7e siete 634
Rareripe, Late Red .......... 624
Red Rareripe ......... oh 624
Red Cheek Melocoton ....... 632
Red Rareripe..... stats ot Feidets 620
RAPA UOT 5, «cia miptiele ac loet 622
Oc hes Ui ds LeiaatteReebes
Tee TAA iain, 515. ean eee 637
Red Cheek Malocoton........ 632
Red: Magdalen .. sss c6evee 608
Reid's Weeping Peach ....... 643
Reeve’s Favorite........00.- 633
Ronald's Mignonne...... ieee 608
Foose bani. ' ads 'a'acy iaye'a- ale ae 625
TRGRO yo F aig ansis, oy AUS AAR 626
Rose Flowering, waives cae ss 642
Rouge Paysanne . . .\ sivasle esa 619
Royal George......... sachets 625
Royal Charlotte....,... , 625
Royal Kensington. . 616
Ronald's Seedling Galande ... 616
Royal Sovereign .........00% 616
PUL Seis cigs cee 619
Scott’s Harly Red... esiseiee oie 625
Scott's Magnate. . ....inecleenlas 626
Scotts Ne Gta. ..csiets\sere'ss tos 626
Scott’s Nonpareil. ..5.......5 633
Selby'$ Cling. . .0:sia\wsisieiss dein’ 638
Semratedhes 3 o.%:cv0 csi py teneota aie ee 614
Serrate Karly York......... 612
Shonghae) ccc, Ape ciaibencet 641
Smooth-leaved Royal George .. 608
Snuth’s Favorites... 5s sess . 688
Smith’s Newington........... 641
» PEACHES—PEARS.
J Page
Smock Freestone............ 633
BADW wo as ance ot ie Cart Gee 626
Siewart s Late Galande ...... 609
Stetson’s Seedling........... 626
Strawberty.s ase. sskeeesense 626
Stump the World............ 627
BENMGONGEDS hak ners ae 633
Stephenson Olingur ie Wa. bee 641
Superb Rayeth 69 co F AR igs fee 616
Mapper’ Saco coe Pre ee 625
Susquehanna... 5.0. 2st aes 633
Saect Water: ove SiN ce! 613
Swiss Mignonne..... 1+... 616
Teton de Venus occiveccevtee 619
ippecange S57 ae hiee otic 642
SPR ONS 5 faa cc os arta enya eee - 684
True Red Magdalen ....... - 619
Thft’'s-Rareripes.-< Js.-s eels 634
Cpigtbe sO. s 471 | Beurre Colmar Gris, dit Precel 532
Bewrre Vents. vcveiwele Kise. 471 | Beurre d Argenson .......... 532
Beurre d Amaulis...cccceees 471 | Beurre Audusson....ccceceee 540
Beurre Blane... 00006060 486 | Beurre Know ? iis cade isan, (OGD
Beurre de Fontenay ....+.5 423 | Beurre d Angleterre ..... wee. 563
Beurre Gris @ Hiver.......5 ADB ewmont: ..,. scien win eeneets 474
Beurre @ Angleterre.......«+. 466 | Bezi de la Motte.........-00- 475
Beurre Judes.......s0ee00-++ 466 | Bezi des Veterans..........%. 566
PEARS.
Page
Bergamotte Fortunee .......+ Diet) Pegtenh >. ..< + s.s:amalwayeuiMprwiale
Bezi de Montigny ........... AGA | CARIQLOUP sa 's.c wns a,c neyebla eee
PRO ZT eV AON 3's «raisin 6 alg stu.0eaion 498
Colmar @ Hiver .......02.00% 508 | De-Spoebbergi: . os... oe. a 00s 558
Colmar Charnay............ 452 | De Maume........000505- 570
Columbian Virgaliew........ 482.) De Lepines sg oos'cc. sieve eves 536
Columbia Virgalouse......... 4892 | Des Trois Towrs.....cc.cee cs 424.
GOlinise.~ (ieee yee Oa" 1 4R9. | Des Nonnesy: ii ds sei bee 470
Compreéite.; 2.2228 Si 570 | Delies d’ Alost.. )... se eee eon . 482
Comstock Wilding........... 570 | Delices de Charles........... 487
Commodoreis. + <3 rsseseree 570 | Delices, Van Mons.......... . 558
Columbia’, .. ss o2882) 540% 482 | Delices d@’Hardenpont of Bel-
Oomstooke 5207 ce eas 5e i ees 570 BUM peace re een 487
Common Bergamot........... 565 | Delices d’Hardenpont of An-
Comtesse de Frenol ....... ... 498 Persie sueie Fas PP reees 488
Compte de Michauz........ So 2878 || Delopine +. 3 cias ce ise ieee 536
Comtesse d Alost ........... . 482 | Desiree Cornelis ..... as DEY 488
Comte Lelieur........ sau soe 483 | Deux Soourss....5...... vay) 489
Comte de Paris ...........0 483 | Desiree Van Mons .......... 494
Compte de Lamy............ 483 | Die Sommer Christebirne . 583
Comte de Flandre........... 483 | Diel’s Burterbirne........... 424
Consellier de la Cour......... 488 Diehl 5 bos nds ad ait Oeveeeae 424
Consieller Rauwez........... AR Ditlonc. «de Scales oe nace ee 424
OGOKG sii is AS I ABA Dir ca ob cia aed Bee a 431
Coter eis sie eer ee Batic ABE Ding ler. sivdnaied-e pvr bells See 483
COpias: saci Fassaose Sa ee BT Deamaart ns cs ¥ ds cs.ckw ee eee 457
Count ‘Coloma. 38 SOL ROR 446 | Dikeman ois vis ocx conte 8 489
Cornelis s< ics tina ee ee . ARGU Dwler oo css Aaateannse ee coves 490
Cornel ss 225 pee FOSS USS 500 | Docteur Lentier............. 493
Cornice de Toulon........... 537 | Docteur Bouvier............. 493
Crawford) sss eo Aeeaankicee 571 | Docteur Capron........4.... 493
OVERANE s 6 S20 's sas 64 EEE 571 | Dr. Trousseau ....... sez aioe 493
Omsaanerent; ss sacar ened edacs 571 | Dorothée Royale ........... 424
Crassane d’Hiver............ ABA +) Dernlin.ch 4+ atin bse ees ee 554
Croft Castle.......5.... vaeea 571 | Double Philippe . .....0000% 433
Gumberlands,. 2 SR. IB Fido ENG ES be seu 5,0 So: 4 ede Ruel a 490
Cushing sig.cs 2 he Skee 485 | Doyenne d’Ete... .....5.005 434
Cuisse Madame........000.0. 585 | Doyenne Sieulle.. .......... 435
Cyprus: Pear, ovcearencevs’ 581 | Doyenne, White............ 436
Amore 335 eNOS HAT 578 |-Doyenne Boussack........... 433
DEAMOUE®s ayrwiscetstcrert Setetaatste 571 | Doyenne d’Hiver Nouveau.... 484
PF Aeratrastes Ss tis sale nets 513 | Doyenne, Gray ......4..0.% . 437
DARN 00. dv cower eddies 582 | Doyenne Goubault ....... «e+ 491
~
PEARS 7148
Page Page
Doyenne Musque......sseees O74: | Meprald 0028.7 oS apa hee 572
Doyenne de Juillet .........- 434 | English Beurre ..........04 563
Doyenne d Hiver d@’ Alencon... 484 | English Bergamot........... 565
Doyenne Defais............. 492 | English Autumn Bergamot ... 565
Doyenne Downing .......... 492 | Enfant Prodigue ........... 540
Doyenne Rose... 2.0.2.0... 571 | English Red Cheek.......... 514
Deyenhe Robin 2%, Sa5 es Iys 490 | Epine du Rochoir........... 453
Moyen. Dillene yagi eee 490 | Epine de Limoges ......... .. 468
Doyenne Gris d Hiver Noweau 434 | Epine d’Ete................. 573
Doyenne Marbrée...c.ecee... AS4.| Episcopal 223 2. cial oes. S 573
Doyenne d Alencon.........- aBd.| Spend. Paseo) one OSS, ee 583
Doyenne.d Hiver oo. vcc eee es 428 | Lpine @ hte... eee es 583
Doyenne du Printemps....... 428 | Lpine d’Ete Couleur Rose .... 583
Doyenne Boussouck Nowvelle.. 483 | Epargne ... 2... cee ee eee 514
be a ae ANG, | BSperine su ces Vee eee cee 498
Doyenne Blane .........0455 486, | -Hiourheaw USA Sr 447
Doyenne Galeut ........0.0% 497") Hyewood 2.26... so Soe 573
Doyenne Boussouck......6.4. 437 | Favori Musque de Conseiller.. 507
Dovenne Gris. sin Sai. ue Ree ABT \SHeUStEn: FAN Lac th™ eee coe 567
Doyenne Rouge ...... ..2.6 437 | Ferdinand de Meester? ...... 581
Deyernne Rout: Lea oe Be 437 | Figue de Naples. ............ 498
Doyenne @Automne ........- ABy| Peapalie oi. 5 SS oe et a aes 565
Doyenne Sterkmans ......... ABB ha 4On Oh LPUEns) ose ee eee 574
Dobbel Amandel ............ 466 |-Fig Pear of Naples.......... 498
Downham Seedling ......0... 505 | Figue d’Alencon............. 498
Duchess de Berry @ Ete of Bi- NG ie MLE OP Non wet atta eo 498
VOUE EOS Be ee vem ete 434 | Fine Gold of Summer........ 573
Duchesse d’Orleans.......... AOS On Ore Mi Phes tae a ots ee 573
Duchesse de Berry d’Ete...... 3493 | Mleur de Guignes 02.0.6... 542
Duchesse de Brabant......... 494 | Fleur de Neige ............. 500
Duchesse d’Angouleme. ..... 494 | Flemish Beauty............. 438
Duchesse @ Alost ...:.5 006033 482 | Florimont Parent............ 500
Due de Bourdeaux........... 458 | Fondante Musquee........... 573
PUSS yi Nona eRe RRS Bes ME 428 | Forme de Delices ..:......... 573
Danas seis Bey SPS 489.) Pondante 2c ieee gst 582
Da Tounea A s0 sie FE ICES: 537 | Hondante Pariselle.......... 487
Duchesse de Mars............ 572 | Hondant du Bois........5... 438
TRGBIORG: 3 tices HEY OK 572 | Fondante d’Automne......... 489
Vue derBrabanti2. Peer ss 494. | Forme de Marie Louise....... 522
DMG rbler. sie %s'a ses gees eee 495 | Fondante du Bois........... 526
Dupuy Charles, .cckose roe 495 | Fondante de Panisel......... 532
Early Denzalonia....-....... 572 | Fondante de Mons ........... 532
Harly Beurre...... BREE Teak 563:| Fondante de Millot .......... 543
arly Chaumontelle......... 441 | Fondante des Charneuse...... 494.
Horly Sugar 23 io 98 e: 450 | Fondante de Malines......... 499
inh Queen. eee 578 | Fondante de Noel............ 499
Hvarly Catharine... 0.05.06 0. 581 | Fondante Van Mons......... 499
Harly Rousselet...... 0.40620. 581] Fondante Agreeable......... 499
Kastnor ‘Castle. si2. 242 0054 572 | Fondante du Comice......... 499
Bohasser yo: a23 odes 0 0S 572 | Fondante des Pres........... 500
Pr CRASSOTUE SEO Ce Dripe | SOLON EY Ce hs Ci vers Boom Riser ars 500
Bdwards?i3 v saicccsee 224% 572 | Forellen-birne...........005- 500
Hiblanriodh os. 3sFs es FF bG5.| Forty Ounces: sere sake. e 568
Elizabeth, Manning’s......... 496 | Mortunce reese 2 sete sf oe. 573
Elizabeth Edward’s.......... 496 | Foster’s St. Michael.......... A78
Eiliott Dundas. is 028 0S. 489 | Franc Real d’Hiver.........4 574
Emile d’Heyst ............5. 496. | Prane Real-se sage. cee 574
Emilie Bivort............... 497 | Frederic de Wurtemburg..... 574
144
: Page
Frederick of Wurtemburg .... 574
Franc Real @ Bite... ecce cece 582
Franzosische Rumelbirne..... 565
port Ferdi. said cnc asele wikia (ms 501
Frederika Bremer........... 501
Frauenschenkel......... er. dant DA
AIEON Ps oy0i5 o's sna aah cai lay: inoroud 501
GING TET 01% are 6nS behhinesh 2558 we 532
Gansel’s Seckile. <<)... « 579 | Poire d’Abondance.......... 536
Parkinson's Warden ........ 567 | Poire de Chasseurs..........- 536
POMATANGEON Fog ss eaten eek 564 | Poire d’Avril .......... > the ee
BAGMOCK Aednichivecletoe eee ee 580 | Poire de Lepine........... .. 536
Pardee’s Seedling ........... Poo Pouwre-Ritelle:: aces ee wae 540
Pepdee’s’ NO; Dai: Sieh sreiay att Bie 449 | Poire Sans Peat 2. ..ses sas 542
FALGODABE vas wim v5 wo ress ole 540 | Potre de Printemps .........- 544
Paradise d’Automne......... 531 | Pope’s Scarlet Major......... 580
Passe Colmar....... Bes Tae 582 | Pope’s Quaker....... ie ieee ree
Moire de Chiyprers fe iiseve was
Porie- ole Rene. os:<..... «eens
ATO LATO. 8 Foc she Saat salt
PEMIEGHL. Cotes annJoy apne, oa) a shes Sete
BONE eso crac Aus einidvate cur oe
PEMCASS MATT Ae. 2 cre.3)05 siptet ois, v.58
Princess.of Orange...) 03+’. .
Princesse @Orange........+.
Princesse Conquete ..........
Princess Charlotte...........
PIM, wl ciai'e ons 389 | Imperial Ottoman........... 365
Karly Black Morocco........ 889 | Imperial.......... A cnc 394
only Damask sce teow an $89 | Imperial Violet ..:....50..4 394
HUAN VOCS vs sate ad Tek ee SOL’) Tmpertale Uis2 a wtewee ce oes 394
Hafly Tours... 0. cececsees 391 | Imperial Diadem............ 361
LON UY TEOY Cs obs Wee sate ores ans 396 | Imperiale Violette........... 394
LOGY ELUM arses setae Sarees © 399 | Imperiale Rouge ........... 394
Rairey OV eee banteakeet 403 | Imperiale Blanche........... 399
LGTY RP TUNG Non Ss ocaele ay 408 | Imperatrice ........... ae, rea SDS
EmeraldyDrop: ai ieise ce ee es 881 | Imperatrice Violette......... 393
Huslish Wheat oe 381 | Imperatrice Violette Grosse .. 398
Fair's Golden Drop........++ 860 | Imperatrice Blanche......... 399
Fellenbeng o%.. ues aegis oa hearer Sole taabella.: : sete geet nea ee 385
PMOVERCE iy Ue havee ss Se evisee 394 | Isleworth Green Gage 362
Italian Prune voles s: y Seats
Ives’ Seedling ............--
PAUNE) HAtVE 5. were cect eves
Jaune de Catalogne.......++-
DRLETSOM Soc ereienc saree aenes
Jenkin’s Imperial...... 1.2.2
PUESON'. 56. Kei’ Sore NAW eS
Keyser’ s Plum..... Se at
RE e Ss a Soild ae ais ter Oates
Knight's No. 6. i wane Ga PIG ater
Knight’s Large Drying ......
ae BEC teUsef: 5; Se ce ens el ofthe
Large Green Drying.........
Large Early Damson......-.
Large Long Blue......c0.00s
Dive: Bolmer.. 3 svaisteva/s'seyarele
Late Yellow Damson ........
Lawrence’s Favorite ...s.....
Lawrence's Gage........e.00
Langdon’s Seedling..........
STREUD 200 rains sa 'as'es dnote a
Lewiston Egg ........... aie
Little Queen Claude a Bane dete i
Tittle Blue Gage.........e0%
Lombard ...... epaeiarerare aaa
Louis Philippe. mv... .0e.ss we
POMS SCarletiecicic ois o.80osheite's
Lucombe’s Nonsuch.........-.
Mia SG. ia RENSERSS a eae ots
Mamelonnee.......:... ate
Marten’s Seedling............
Maitre Claude..... steppe alsa eya
Manning's Long Blue .......
Mamelon Sageret ........++:
Magnum Bonwm os... esis
AEA ECTESS: S070 's hisdere asa Steet ine
McLaughlin ....... Giadelehslals:'<:<
NO oe os ze acon: 59. SES Rey,
Mirabelle Tardive...........
Mirabelle-. . 0... ateteteer aye ts, ¢ A
Mirabelle Petite ..... RYAN cp
Mirahelle Jaune ...... ah ge Seats
Mirabelle Double .........-.
Mirabelle Grosse... ...eee0es
Miser PUM s ovle ve seeds nls 650%
MGITING werd oko «fates oan’ vw eeeawvalalcies
MONIOS Sains s sSuciels «> Saas
Monroe Hgg......-- PO ar ier
MONSICUP os 6. dininss 6 bs\0 Car ee ae
Monsieur Ordinaire .........
Monsieur Hatif .. aoe
Monsieur Hatif de Montmo-
rency Sat aie
Monsieur Tardif iy sta anachis ta'
Montgomery Prune? ........
~
PLUMS. 751
Page
386
404
892
865
865
404
400
402
387
Page
MGTOCED, » occctse tise secre 389
MPMI DRT Ys siawisiecn. de Wome 389
Myrobolan .......... saw ce, ee
ING Chain: Bin Sinaaies 'o 679
Common Rouge.........24.. 683
Commun sans Filets......... 684
Oars Seedling. sor rie. checks 2 679
Crescent Seedling........... 680
Crnmbom: Gone! 62 svc sept <'« 670
GrystalPalucey treo foco ce ssc 673
ROBT HO AS Hate sloprNeres a 674
Des Alpes & Fruit Rouge .... 683
Des Alpes de Tous les Mois a
Fruit Rouge, &c......... 683
Des Alpes de Tous les Mois a
Fruit Blane, hese... 6. 683
Des Alpes sans Filets........ 684
Des Bois d Fruit Rouge...... 683
Des Alpes a Fruit Blanc..... 683
Deptford ‘Pine. is ssas. ssncals xe 680
Dradem 9 33's ods: cies octane nese 674
Double Bearing.......02.44. 684
DO writing Ase ia U's ass ae Sw 680
Dyede travantte ese sete 674
Dit deb) S 8 ies ie 6 43 oo 680
Duke! of Ment int ge 680
Bitchberry toe eal 670
Harly Virginia. oo. cio e ss. 671
Harly Prolific Scarlet........ 680
Eberlein’s Seedling.......... 680
Bien gray. "44's os sae Sas LOGU
BAP at Sets ee eee 680
153
Page
Finglish Red Wood.......... 683
Hitl-Basket: 7.0660. , ewe rife!
easter Verte 222 50 fx ee eee 685
French Musk Hautbois....... 684
Germantown ......., sisleneeee a Oe
WeCab es ont 22 ene ers NSS 674
Globevs sire Reade ere Sea aia 681
Globe: Scarlet. ees te ae 680
Rppasttle O27 3.5 oS oa cee uley 674.
GFanduflora’s, 2 4ci Nee Cae 682
Green Strawberry........... 685
Green Alpine: ...6066 6600.05 685
Greeny Pines 7k sas Pe 685
Greer Wr Olde es te kate ee ne 685
Greenwell’s New Giant ...... 685
Greenwell’s French.......... 685
Grove End Scarlet .......... 681
Hovey’s Seedling. ........... 671
Pooler 4h hos cael. 9 RUA 675
Hooper’s Seedling........... 681
ERD OSOI TS tp Ny bee A ne .. 675
ition Bays eee ee 675
EPUTL ESN Hh Se 681
Imperial Crimson ........... 675
dinpertal’Scarlet: 3.25. 7S 675
Hear ce lei ah RO Sekar 675
Jenny’s Seedling............ 671
Pemny hander ois Mee = 675
Keen's Pisthlates.: s 6 7.0 681
Keen’s Seedling yy sé05...... 676
Keen's Black Pine........... 676
Knights Seedling... 12.0005 680
Wavintegoiser sis ieee es aac 681
Large Early Scarlet.......... 671
Bate Proc. 5 se Me Be 681
Linge ‘Scamler yn 2ee Ne we eaenck Me 675
hevBaroney of $233 chu ae 676
Lizzie Randolph..........5.. 681
Longworth’s Prolific......... 671
McAvoy’s Extra Red ........ 676
DEC AV OU SING ET co ee te ee 676
M’Avoy’s Superior .......... 671
MAY SNOT. vacate ak 671
Mayomengine, 30h eee ae 676
MeN A For. 515 es oie Secs ote 681
MTOR dae ys ote 681
Methren Scarlet............. 676
Mrethren Castle’... .\iteiiick oe 676
Monroe Starlet, Oy Ls) Mockery 676
Mottier’s Seedling........... 681
Monthly, without Runners.... 684.
Myatt’s Deptford Pine....... 680
Myatt’s British Queen ....... 673
Murphy's Child. ..... 0000065 676
Maske Hautboiase i ee 684
INBtked Pinte a: otek: Fee Mie 676
Newland’s Mammouth........ 683
Nova Scotia Scarlet ......... 680
754 STRAWBERRIES—POMEGRANATES—QUINCES—RASPBERRIES.
Page
Old Pine, or Carolina ........ 682
Old Scarlet Pine we... \ncnios as 882
Old Scarlet. cscvas 1s wd aiielg ors 0s OOS
Omer Pacha. . a a Se it
Orange Prolivc..< ... .~ sic. 677
Orange Hudson Bay.......+- 673
Patagonian Pe Grates ei Bae cro toe 685
Peabody’s New Hautbois . 684
Pennsylvania ....... See viel sin . 677
PNG ADDIE sao oin'aie.0 «sis a 3)
Picton Pine»). . «ses = errs eee / 7
SPPWdered PUNO: k 5.00 es ne ial’ « . 685
PPINGE ALDER. o/s /cnce sain ..- 682
Prince of Orleans...... ets GBD
Prince's Clima xia. 10,s%1<.. 5:6 019 677
Prince of Wales............. 677
Prince’s Magnate ..........- 677
Prolific, or Conical........ .-- 684
PPPOMBIC ssa sb) cde cig's aie > sana sees OO
Profuse Scarlet... .....0- 20+ 682
Bed: W000 2 ior a-\s,00fe se seo oe HOOH
Red Alpine....... BD eAlcaipinr «swOCe
Red-Bush Alpine..........+2 684
Red Monthly Strawberry..... 683
Richardson’s Harly.........0.- 682
Richardson’s Late........ oe. 682
Bival Hudson\.\.).-s sects woiissie NOL
Ross’s Phoentix......-... Sates OLE
ROSEDCITY- sevens. Hie wintis sjeDU
FUOUISEON s+ w's.e.0,0'e~» vivee-400'e LOO
EGB isc te jeep twee aa Gadheten<,¢2008
Scarlet Nonpareil . Grlencetniuctote OS
Scarlet Melting ..........4. - 682
Scarlet Cone ......-+-eeece- 678
Scott’s Seedling........... -. 678
Scotch Pine Apple........+++ 670
Scotch Scarlet .......2-+00++ 682
Schneicke’s Seedling.....+-+- 671
SGHULET ss sais ss aresetanngiem trie thye (sie 682
SSIMMELAL TN oe oc Sm jsieia ase iste ase taiats 678
Southampton Scarlet. - 676
Stoddard’s Alpine i Atesaeer wih oe OSE
Swainstone’s Seedling........ 683
Triumph de Grand..... steer aS
Trollope’s Victoria .....+ee++ 678
Dee Mi. 5 cst ase, Seas - 685
Unique Prairie...... +++ - 676
WAGTOMIA «ale ain johe:sie.o'sisle asp 0.00 O08
Vicomtesse Henricart de Thury 679
Walker’s Seedling........... 672
Washington ....eeseeeeeeees 675
Warren’s Seedling ...+..++++ 676
“White Wood........s-se0++- 685
White Alpine. ......0..+6.-. 683
White-Bush Alpine........-. 684
White Monthly .... :...++++ 683
White Monthly, without Run-
TLETB 6 os ajn\e sin eiee. nie +». 684
Page
Western Queen .......... wee OLE
Wilson’s Albany ............ 679
WiILG ys. sie om are mci ahatare ta claneadte is et
Wilmot’s Superb............- 683
Wilmot’s Superb ............ 685
Wellow Chilie- <5 ciso