fen ter So Mee ay mat Ngee
tray seyallinee Mgt te ne
eat g!
hast gal Ngoc ona aerate sage nce age i nergy era ty A as A A ew se Ro pitied shen
age gt Nec eth gt a? Rage hee he ga tas MaMa Re MaMa et Ae goat Mae gc het Rae Re Mae Syste My MG sec RG tag Rl ag Re PAA:
ay? See ae te Rp ae tat Sigce gt Mage Tags Mae Maat ange Me Peet ee Tag ae ager ge ah Mot gchar a A ao ME
ast “ ag Maat ge age at Hace aan cate ae Nag A ge Mra Ma Maat Mh Mage My Si Ree Rhee a Rts Mae AR Re
lied Repeataene neil rma wee it ya eget age smi nal Pinata ay Ruiastinatiag ee ee = a
i )
1s
posh
qeceeted.
Het dEeee
434
{@
9
fet
tu
eet
ALLL
&
4:
4
(qdde
es
%
af
ss
Fa
7
4
€
ee
oe
a4
bad
23
q
#?
az
a
#4
gz
#4
24
#2:
ot
gq!
ae
Ha
ae
P78 e Fe
ay
¢
dA 4
ee
Hee
syne
eeepaee
#
s¢4
ohana aa? eins ha een na age rer ah ae ge ep Ht yet! eye ba ad eee yee Neyer eth Reee Mae ttyp PA gee gr Mae gee Rage tayo Rte Mage by
% I Pg hea Myr fing ne We Rye Meee tyr pel Meyers Thgee? the pes dig Pig etinigl Be Pedant Bhapttee nD
htebes
ptt Pt De A PAGE en tnt mer apt eae sa acne ang eye meer tnay Peet ee" meg ar we Pet tutrenana
By ge gaa i ingens aa ag Ot ta ye Mags a a AE Mg tims ea page Mgt Ryegate Maer Mag Magee Nyasa Mage Ope FAN Hace pee? Ber ane ges ge Mages Meta Nya Oh AA ye se Mg se Magee’ Vey
siding asain vain, ratitatlia, nage get Mas eee Nn Mel EH a puna Prin Pea Pradn gaint tiraping Magee Rise Agee age Bye Rtg coe gy Rese ig ee Mes Magy tee stgee aga” Migr Res ee
coedaee
pedederiade?
peetdaegseta?s
eee 2E
Ata a a
ie
beeaesaaeeea
SO)
4%
ae eget hinge Bigg at i eit” ge tg tage? Mast mee ome aot aghast eae east San
8 yg agg ag aye ges Minas gs Mera Migs as Megat Reeth sat gat Mang ah Hing Mtge Meas aaa ee art tyre Sgr age riage sot Mae’ ar re gag ge Hae
i sat! Saget” basggna Mia Minaiiatins gO Mag tg gage Wesgl Met PBs sa FH Maa Meat NH tie Hie Negrete inet Macet Mone taut! er “tng eee’ Maye etBonge
‘ ea “mae ea é
veto tegr Prenat pnts Sevag ace may sects Aggy Ages tity My yey sagt ees > gi
= “Sy est st Mee Meco a ctl ast R ast” Ms Meret Megat age Bannet Mig! Raeed” Banat haat tty at thay 1 Mga thar’ Pheer Mare Mycet ayer tase FHA ages eer east Ege nar geet Maat Rag at age ge Mags Mor eR Gch agree Magee Mane Rhee Mage Ma ME Man oe Rass Meg + “
Nee age ag na he Fe Faget Mice! pgs Digg t Wage Mss E ay s8! Mag gg ty shes Meet Mg Maye Ma gst Hagen Tne Migs et MaayseMAgeaT Mt Meese Mone Mere Mpa THe d Aggy" gest tere Gaeta > Bags Ege Sauce” cae” Mager” Ase tase Ngee Bagge ge Mgt Rage per tte“ ~~ Apevia
ar ey nea rag Do Hye omg Na Magasin Rat hgh Mg Mae Mast Lect Niet gE gar tr Mpg at Maas get East tp ee Og ER ges ge ete beeh Ry yet ne Mel hgas eet eae She Mage Magee coe Magee Cag aie Mage Bigg Gta hag! cag het ay ry
a a Nutt RI Ms Thanet aN er Mn ane ser Myer ange geen Mace Manet Mag Mayet set Hat Mae A Mag Mae tM gaged Mgt Hea agg Maye ag st Fhae tReet Mager ar gat! ace Ee Meg AR Mar” Siege! Bier Sagas Sag Stes iy Bago eye h Nae yeaa Rey
re Wage a Marg hg Rage ae Hest Magee Mg Mage Mane The Pra ninse Megat Ree Minas aged Mga hag! _— rhea gest” Stasaigigt? Mpge “tps pal ead Stagg feat Macy geet Nye gee Winget gee Mga ges Mec Rega ehaet tease tae yet Sayre Eo feu Ray ge tae ye ey Seis ;
“ — ene chit Sina ginal neitett Meer" ett git echt ag Mh! eet het ara we Peace!" sci qh Dheehtid shed paatertaeing Sieg — enti hee Peiatlncs a mud age een fis AR Rage Rape yess
* stay, = eater
‘tine Bagg at agi Tepe Mat Mags Mare Mat! ast age hg eta et Naa na ae Mayet Ma! aga May Nae
Paes Naga Sigg Sey Nye Migget Meg Meer Mag Epc yet et Sat Mts Meg htt hg ae Nah Nig? Sic te
pga Dae a tg gt he gat age etree at Mngt a Na TT tet eae ae Na Me
i col ai a alll TRS ai ad iagttinaitinasast aceite "op" nad
«© .= agg? Mags st te Sls The ys Tei a naga
Men Meant atl Nar P Nig Migs Mae HO ant Meo Ngst gg Nees
. Pen ont NO Sg EE eer ange
adh geaas ee ee ee ee ee ert
a a ce igh nee eet eet ye ga Nag Bagi oe gt Maga Bets
ge ag ag ge get ne en Nagl ST Lida ge “yee iia lin. atin allias
Sg 7B” ee ee PO RPG ge Mant GI ah et eee
aidtiniatlinat iT i ths id cali ie ett uae am Fa da ah me a
ba i ali ile ie a ill ae tie Mage Mae area et atl rags sal hay pet 908
a ae al al le Pd ali thy atic or. Pye ae
on ee
ye bartulesige arti ngeitaga te ray
FRUITS AND FRUIT TRHES
- AMERICA;
THE OULTURE, 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
)
f
a
|
BY AY Jo DOWNING.
JORRESPONVING MEMBER OF THE ROYAL BOTANIO SOCIETY OF LONDUN; AND O85 THE
HORTICULTURAL SOCIETIES OF BERLIN; THE LOW COUNTRIES; MASSAOHU-
3ETTS; PENNSYLVANIA, INDIANA, CINCINNATI, EvO.
What wondrous life is this I lead?
Ripe apples drop about my head; ey
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 CORREOTED BY
CHARLES DOWNING,
THIRD THOUSAND, WITH CORRECTIONS,
NEW YORK:
JOHN WILEY & SON, 535 BROADWAY.
1865.
JOHN WILEY, Hie:
-
a the Clerk's Office of the District Bias of the United States. for the Southern District
of New Yor.
HELO - + 4
« |
* v e
° ; |
” " a!
s
* he . - . x ¥
+ j.
x * *
»s
zB. oRAIGHEAD, PRINTER AND STEREOTYPER, ang e
Carton Building. Ps
81, 88, and & Centre street, N. ¥.
. ie »
“ : Gift 5
ee John Meigs
PRESIDENT GF THE
‘£2834CHUSETTS HORTICULTURAL SOCIETY,
a - Ts VOLUME IS DEDICATED,
7
i: : BY HIS FRIEND, ° “4
peer’ Seid sie xe:
‘ e THE AUTHOR a
“+ *
it .- -
” Bi 2 .
‘ * * - - : - (2
j ¢ %, :
} x9 » és me ,
¢ . ;
* xe >
»
Po eee ii
; f * el
+
a % ‘
+.
PREFACE.
A man born on the banks of one of the noblest and most fruit
ful 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.
“If 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 im 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 Unidn every man may, literally, sit
under his own vine and fig tree. oes
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. Thesecond 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 wotld 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 perf2ctly 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
—
meron (i
PREFACE. vit
kind, in 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.
i Z
vill PREFACE.
serve a place in future editions. To the kindness of pcmolo
gists in various sections of the country I must trust for the
detection of errors in the present volume, and for information of
really valuable new varieties.*
Of the descriptions of fruit, some explanation 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 Fremiso Beauty 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 Beanty is also known in various places ; and, lastly, that
by the latter name—Beurre Spence—it is incorrectly 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 varietics—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-
* It 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.
aa
PREFACE. 1X
aon 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. J 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.
It 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.
lh 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. Ell‘ott, 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.
HicHLAND GARDENS, } es
Newburgh, N. ¥., May, 1545.
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.
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 whe
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,
7
Toon Dr. L. W. Puffer, North Bridgewater ; Joel Knapp
“Sutton ; and Joseph Merrill, Danversport. :
In Connecticut, to S. 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 ;
8. 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
Ti. 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; David 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,
Pheenix and C. R. Overman, Bloomington; Arthur Bryant,
Princeton ; Tyler McWhorter, Pomeroy.
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. Xiil
; +
_ 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 S.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.
CuHartes Downine
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 @' Horticulture de Paris—Pavis. In monthly Nos.
8vo. 1827 to 1845.
Annales de UInstitut de Fromont. Par le Chevalier Soulange Bodin,
Paris, 8vo. 1829 to 1834, 6 vols.
Adlum. 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 Année 1844. Contenant des prin-
cipes generaux de culture, ete. Par A. Poiteau and M. Vilmorin,
Paris. 12mo.—yeurly 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.
Philadeiphia, 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. JBoston, 8vo. 1840-41.
Dom. Gard. The Domestic Gardener’s Manual. By John Towers. Lon-
don, 1839, 8vo.
Dohamel. Traité des Arbres Fruitiers, par M. Duhamel Dumonceau. Paris,
1768, 2 vols. 4to.
Cultivator. The Cultivator, a monthly journal of Agriculture, &e, 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 Systema‘is Naturalis Vegetabilis, Paris, 1818—
1830, 4 vols. 8vo.
D’Albret. Cours Théorique et Pratique de la Taille des Arbres Prutiorg
Par D’Albret. Paris, 1840 8vo.
xvyl ABBREVIATIONS AND BOOKS QUOTED.
Forsyth. A Treatise on the Culture and Management of Fruit-trees. By
William Forsyth, 7th ed. London, 1824, 8vo. ,
Fioy. Lindley’s Guide to the Orchard. American ed. with additions b
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 i844, 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.
CHAPTER I.
THE PRODUCTION OF NEW VARIETIES OF FRUIT.
Iy our survey of the culture of fruits let us begin at the be-
ginning. Gradual amelioration, and the skilful practice of the
cultivator, have so filled our orchards and gardens with good
fruits, that it is necessary now to cast a look back at the types
from which these delicious products have sprung.
In the tropical zone, amid the surprising luxuriance of vege-
tation of that great natural hothouse, nature offers to man, almost
without care, the most refreshing, the most delicious, and the
most nutritive fruits. The Plantain and Banana, excellent
either raw or cooked, bearing all the year, and producing upon
a rood of ground the sustenance of a family; the refreshing
Guava and Sapodilla; the nutritious Bread-fruit; such are the
natural fruit trees of those glowing climates. Indolently
seated under their shade, and finding a refreshing coolness both
from their ever-verdant canopy of leaves, and their juicy fruits,
it is not here that we must look for the patient and skilful cul-
tivator.
But, in the temperate climates, nature wears a harsher and
sterner aspect. Plains bounded by rocky hills, visited not only
by genial warmth and sunshine, but by cold winds and seasons
of ice and snow; these are accompanied by sturdy forests,
whose outskirts are sprinkled with crabs and wild cherries, and
festooned with the clambering branches of the wild grape.
These native fruits, which at first offer so little to the eye, or
the palate, are nevertheless the types of our garden varieties,
Destined in these climates to a perpetual struggle with nature,
it is here that we find man ameliorating and transforming her.
Transplanted into a warmer aspect, stimulated by a richer
soil, reared from selected seeds, carefully pruned, sheltered and
watched, by slow degrees the sour and bitter crab expands into
a Golden Pippin, the wild pear loses its thorns and becomes a
Bergamotte or a Beurré, the Almond is deprived of its bitterness,
and the dry and flavorless Peach is at length a tempting and
delicious fruit. It is thus only in the face of obstacles, in a
climate where nature is not prodigal of perfections, ard in the
1
2 PRODUCTION OF NEW VARIETIES. -
midst of thorns and sloes, that MAN THE GARDENER arises and
forces nature to yield to his art.
These improved sorts of fruit which man every where causes
to share his civilization, bear, almost equally with himself, the
impress of an existence removed from the natural state. When
reared from seeds they always show a tendency to return to a
wilder form, and it seems only chance when a new seedling is
equal to, or surpasses its parent. Removed from their natural
form, these artificially created sorts are also much more hable to
diseases and to decay. From these facts arises the fruit-garden,
with its various processes of grafting, budding and other means
of continuing the sort; with also its sheltered aspects, warm bor-
ders, deeper soils, and all its various refinements of art and culture.
In the whole range of cares and pleasures belonging to the
garden, there is nothing more truly interesting than the produc-
tion of new varieties of fruit. It is not, indeed, by sowing the
seeds that the lover of good fruit usually undertakes to stock his
garden and orchard with fine fruit trees. Raising new varieties
is always a slow, and, as generally understood, a most uncertain
mode of bringing about this result. The novice plants and care-
fully watches his hundred seedling pippins, to find at last, per-
haps, ninety-nine worthless or indifferent apples. It appears to
him a lottery, in which there are too many blanks to the prizes.
He, therefore, wisely resorts to the more certain mode of
grafting from well known and esteemed sorts.
Notwithstanding this, every year, under the influences of gar-
den culture, and often without our design, we find our fruit
trees reproducing themselves; and occasionally, there springs
up a new and delicious sort, whose merits tempt us to fresh trials
after perfection.
To a man who is curious in fruit, the pomologist who views
with a more than common eye, the crimson cheek of a peach, the
delicate bloom of a plum, or understands the epithets, rich, melt-
ing, buttery, as applied to a pear, nothing in the circle of culture
can give more lively and unmixed pleasure, than thus to pro-
duce and to create—for it is a sort of creation—an entirely new
sort, which he believes will prove handsomer and better than any
thing that has gone before. And still more, as varieties which
originate in a certain soil and climate, are found best adapted to
t).at locality, the production of new sorts of fruit, of high merit,
aes! be looked on as a most valuable, as well as interesting
result.
Besides this, all the fine new fruits, which, of late, figure so
conspicuously in the catalogues of the nurseries and fruit gar-
dens, have not been originated at random and by chance efforts.
Some of the most distinguished pomologists have devoted years
to the subject of the improvement of fruit trees by seeds, and
have attained if not certain results, at least some general
BY SEED. - 3
laws, which greatly assist us in this process of amelioration
Let us therefore examine the subject a little more in detail.
In the wild state, every genus of trees consists of one or more
species, or strongly marked individual sorts; as, for example, the
white birch and the black birch; or, to confine ourselves more
strictly to the matter in hand, the different species of cherry,
the wild or bird cherry, the sour cherry, the mazzard cherry,
&c. These species, in their natural state, exactly reproduce
themselves; to use a common phrase, they “come the same”
from seed. This they have done for centuries, and doubtless
will do forever, so long as they exist under natural circumstan-
ces only.
On the other hand, suppose we select one of these species of
fruit-trees, and adopt it into our gardens. So long as we culti-
vate that individual tree, or any part of it,in the shape of suck-
er, graft, or bud, its nature will not be materially altered. It
may, indeed, through cultivation, be stimulated into a more luxu-
riant growth ; it will probably produce larger leaves and fruit;
but we shall neither alter its fruit in texture, color or taste.
It will always be identically the same.
The process of amelioration begins with a new generation, and
by sowing the seeds. Some species of tree, indeed, seem to re-
fuse to yield their wild nature, never producing any variation
by seed ; but all fruit-trees and many others, are easily domesti-
cated, and more readily take the impress of culture.
If we sow a quantity of seed in garden soil of the common
black mazzard cherry, (Cerasus avium,) we shall find that, in the
leaves and habit of growth, many of the seedlings do not entire-
ly resemble the original speci :s. When they come into bearing,
it is probable we shall also find as great a diversity in the size,
color and flavor of the fruit. Each of these individual plants,
differing from the original type, (the mazzard,) constitutes a
new variety ; though only a few, perhaps only one, may be su-
perior to the original species.
It is worthy of remark, that exactly in proportion as this re-
production is frequently repeated, is the change to a great va-
riety of forms, or new sorts increased. It is likely indeed, that
to gather the seeds from a wild mazzard in the woods, the in-
stances of departure from the form of the original species wouid
be very few; while if gathered from a garden tree, itself some
time cultivated, or several removes from a wild state, though
still a mazzard, the seedlings will show great variety of cha-
racter.
Once in the possession of a variety, which has moved out of
the natural into a more domesticated form, we have in our
hands the best material for the improving process. The fixed
original habit of the species is broken in upon, and this variety
which we have created, has always afterwards some tendency te
4 ® PRODUCTION OF NEW VARIETIES.
make further departures from the original form. It is true that
all or most of its seedlings will still retain a likeness to the
parent, but a few will differ in some respects, and it is by seizing
apon those which show symptoms of variation, that the improver
of vegetable races founds his hopes.
We have said that it is a part of the character of a species
to produce the same from seed. This characteristic is retained
even where the sport, (as gardeners term it) into numberless
varieties is greatest. Thus, to return to cherries, the Kentish or
common pie-cherry is one species, and the small black mazzard
another, and although a great number of varieties of each of
these species have been produced, yet there is always the like-
ness of the species retained. From the first we may have the
large and rich Mayduke, and from the last the sweet and lus-
cious Black-Hearts; but a glance will show us that the duke
cherries retain the distinct dark foliage, and, in the fruit, some-
thing of the same flavor, shape and color of the original spe-
cies ; and the heart cherries the broad leaves and lofty growth
of the mazzard. So too, the currant and gooseberry are differ-
ent species of the same genus; but though the English goose-
berry growers have raised thousands of new varieties of this
fruit, and shown them as large as hen’s eggs, and of every
variety of form and color, yet their efforts with the gooseberry
have not produced any thing resembling the common currant.
Why do not varieties produce the same from seed? Why
if we plant the stone of a Green Gage plum, will it not always
produce a Green Gage? This is often a puzzling question to
the practical gardener, while his every day experience forces
him to assent to the fact.
We are not sure that the vegetable physiologists will under-
fake to answer this query fully. But in the mean time we can
throw some light on the subject.
It will be remembered that our garden varieties of fruits are
not natural forms. They are the artificial productions of our
culture. They have always a tendency to improve, but they
have also another anda stronger tendency to return to a natural,
or wild state. “There can be no doubt,” says Dr. Lindley,
“that if the arts of cultivation were abandoned for only a few
years, all the annual varieties of plants in our gardens would
disappear and be replaced by a few original wild forms.” Be-
tween these two tendencies, therefore, the one derived from
nature, and the other impressed by culture, it is easily seen how
little likely is the progeny of varieties always to reappear in the
same form
Again, our American farmers, who raise a number of kinds
of Indian corn, very well know that, if they wish to keep the
sorts distinct, they must grow them in different fields. Without
this precaution they find on planting the seeds produced on the
bn Side ns
THE VAN MONS METHOD. c 5
yellow corn plants, that they have the next season a progeny,
not of yellow corn alone, but composed of every color and size,
yellow, white and black, large and small, upon the farm. Now
many of the varieties of fruit trees have a similar power of
intermixing with each other while in blossom, by the dust or
pollen of their flowers, carried through the air, by the action
of bees and other causes. It will readily occur to the reader,
in considering this fact, what an influence our custom of plant-
ing the different varieties of plum or of cherry together in a
garden or orchard, must have upon the constancy of habit in
the seedlings of such fruits.
But there is still another reason for this habit, so perplexing
to the novice, who, having tasted a luscious fruit, plants, watches
and rears its seedling, to find it, perhaps, wholly different in most
respects. This is the influence of grafting. Among the great
number of seedling fruits produced in the United States, there is
found occasionally a variety, perhaps a plum or a peach, which
will nearly always reproduce itself from seed. From some for-
tunate circumstances in its origin, unknown to us, this sort, in
becoming improved, still retains strongly this habit of the natu-
ral or wild form, and its seeds produce the same. We can call
to mind several examples of this; fine fruit trees whose seeds
have established the reputation in the neighborhood of fidelity
to the sort. But when a graft is taken from one of thexe trees,
and placed upon another stock, this grafted tree is found to lose
its singular power of producing the same by seed, and becomes
like all other worked trees. The stock exercises some, as yet,
unexplained power, in dissolving the strong natural habit of the
variety, and becomes like its fellows, subject to the laws of its
artificial life.
When we desire to raise new varieties of fruit, the common
practise is to collect the seeds of the finest table fruits—those
sorts whose merits are every where acknowledged to be the
highest. In proceeding thus we are all pretty well aware, that
the chances are generally a hundred to one against our obtain-
ing any new variety of great excellence. Before we offer any
advice on rearing seedlings let us examine briefly the practice
and views of two distinguished horticulturists abroad, who have
paid more attention to this subject than any other persons what-
ever; Dr. Van Mons of Belgium, and Thos. Andrew Knight,
Esq., the late President of the Horticultural Society of London,
The Van Mons Theory.
Dr. Van Mons, Professor at Louvain, devoted the greater part
of his life to the amelioration of fruits. His nurseries contained
in 1823, no less than two thousand seedlings of merit. His
perseverance was indefatigable, a1d experimenting mainly on
6 PRODUCTION OF NEW VARIETIES.
Pears, he succeeded in raising an immense number of new
varieties, of high excellence. The Beurré Diel, De Louvain,
Frederic of Wurtemberg, &c., are a few of the many well
known sorts which are the result of his unwearied labours.
The Van Mons theory may be briefly stated as follows :
All fine fruits are artificial products; the aim of nature, in a
wild state, being only a healthy, vigorous state of the tree, and
perfect seeds for continuing the species. It is the object of cul-
ture therefore, to subdue, or enfeeble this excess of vegetation ;
to lessen the coarseness of the tree; to diminish the size of the
seeds; and to refine the quality and increase the size of the
flesh or pulp.
There is always a tendency in our varieties of fruit trees to
return by their seeds towards a wild state.
This tendency is most strongly shown in the seeds borne by
old truit-trees. And “the older the tree is of any cultivated
variety of Pear,” says Dr. Van Mons, “the nearer will the
seedlings, raised from it, approach a wild state, without however
ever being able to return to that state.”
On the other hand, the seeds of a young fruit tree of a good
sort, being itself in the state of amelioration, have the least ten-
dency to retrograde, and are the most likely to produce improved
sorts.
Again, there is a certain limit to perfection in fruits. When
this point is reached, as in the finest varieties, the next genera-
tion will more probably produce bad fruit, than if reared from
seeds of an indifferent sort, in the course of amelioration.
While, in other words, the seeds of the oldest varieties of good
fruit mostly yield inferiour sorts, seeds taken from recent varie-
ties of bad fruit, and reproduced uninterruptedly for several gene-
rations, will certainly produce good fruit.
With these premises, Dr. Van Mons begins by gathering his
seeds from a young seedling tree, without paying much regard
to its quality, except that it must be in a state of variation; that
is to say, a garden variety, and not a wild sort. These he
sows in a seedbed or nursery, where he leaves the seedlings
until they attain sufficient size to enable him to judge of then
character. He then selects those which appear the most pro-
mising, plants them a few feet distant in the nursery, and awaits
their fruit. Not discouraged at finding most of them of mediocre
quality, though differing from the parent, he gathers the first
seeds of the most promising and sows them again. The next
generation comes more rapidly into bearing than the first, and
shows a greater nuraber of promising traits. Gatherirg imme-
diately, and sowing the seeds of this generation, he produces a
third, then a fourth, and even a firth generation, uninterruptedly,
from the original sort. Each generation he finds to come n.ore
quickly into bearing than the previous ones, (the 5th sowing of
THE VAN MONS METHOD. 1
pears fruiting at three years,) and to produce a greater number
of valuable varieties; until in the fifth generation the seedlings
are nearly all of great excellence. -
Dr. Van Mons found the pear to require the longest time te
attain perfection, and he carried his process with this fruit
through five generations. Apples he found needed but four races,
and peaches, cherries, plums, and other stone fruits, were brought
to perfection in three successive reproductions from the seed.
It will be remembered that it is a leading feature in this theory
that, in order to improve the fruit, we must subdue or enfeeble
the original coarse luxuriance of the tree. Keeping this in
mind, Dr. Van Mons always gathers his fruit before fully ripe,
and allows them to rot before planting the sceds, in order to
refine or render less wild and harsh the next generation. In
transplanting the young seedlings into quarters to bear, he cuts
off the tap root, and he annually shortens the leading and side
branches, besides planting them only a few feet apart. All
this lessens the vigour of the trees, and produces an impression
upon the nature of the seeds which will be produced by their
first fruit; and, in order to continue in full force the progressive
Tariation, he allows his seedlings to bear on their own roots.*
Such is Dr. Van Mons’ theory and method for obtaining new
varieties of fruit. It has never obtained much favour in Eng-
land, and from the length of time necessary to bring about its
results, it is scarcely likely to come into very general use here.
At the same time it is not to be denied that in his hands it has
proved a very successful mode of obtaining new varieties.
It is also undoubtedly true that it is a mode closely founded
on natural laws, and that the great bulk of our fine varieties
have originated, nominally by chance, but really, by successive
reproductions from the seed in our gardens.
It is not a little remarkable that the constant springing up of
fine new sorts of fruit in the United States, which is every day
growing more frequent, is given with much apparent force as a
proof of the accuracy of the Van Mons theory. The first colo-
nists here, who brought with them many seeds gathered from
the best old varieties of fruits, were surprised to find their seed-
lings producing only very inferior fruits. These seedlings had
returned Uy their inherent tendency almost to a wild state. By
rearing from them, however, seedlings of many repeated gene-
rations, we have arrived at a great number of the finest apples,
* “T have found this art to consist in regenerating in a direct line of
descent, and as rapidly as possible, an improving variety, taking care that
there be no interval between the generations. To sow, to re-sow, to sow
again, to sow perpetually, in short to do nothing but sow, is the practice
to be pursued, and which cannot be departed from; and in short this is the
whole secret of the art I have employed.”—Van Mons’ Arbres Fruitiers,
1. p. 223.
2
8 PRODUCTION -OF NEW VARIETIES.
pears, peaches, and plums. According to Dr, Van Mons, had
this process been continued uninterruptedly, from one generation
to the next, a much shorter time would have been necessary for
the production of first rate varieties. ;
To show how the practice of chance sowmg works in the
other hemisphere, it is stated by one of the most celebrated of
the old writers on fruits, Duhamel of France, that he had been
in the habit of planting seeds of the finest table pears for fifty
years without ever having produced a good variety. These
seeds were from trees of old varieties of fruit.
The American gardener will easily perceive, from what we
have stated, a great advantage placed in his hands at the present
time for the amelioration of fruits by this system. He will
see that, as most of our. American varieties of fruit are the re-
sult of repeated sowings, more or less constantly repeated, he
has before him almost every day a part of the ameliorating pro-
cess in progress; to which Dr. Van Mons, beginning de novo,
was obliged to devote his whole life. Nearly all that it is ne-
cessary for him to do in attempting to raise a new variety of ex-
cellence by this simple mode, is to gather his seeds (before they
are fully ripe,) from a seedding sort of promising quality, though
not yet arrived at perfection. The seedling must be quite
young—must be on its own root (not grafted ;) and it must be a
healthy tree, in order to secure a healthy generation of seed-
lings. Our own experience leads us to believe that he will
scarcely have to go beyond one or two generations to obtain fine
fruit. These remarks apply to most of our table fruits common-
ly cultivated. On the other hand, our native grapes, the Isabella,
Catawba, &c., which are scarcely removed from the wild state,
must by this ameliorating process be carried through several
successive generations before we arrive at varieties equalling
the finest foreign grapes; a result, which, judging from what
we see in progress, we have every reason speedily to hope for.
In order to be most successful in raising new varieties by suc-
cessive reproduction, let us bear in mind that we must avoid—
Ist, the seeds of old fruit trees; 2d, those of grafted fruit trees ;
and 3d, that we have the best grounds for good results when we
gather our seeds from a young scedling tree, which is itself ra-
ther a perfecting than a perfect fruit.
It is not to be denied that, in the face of Dr. Van Mons’ theory,
in this country, new varieties of rare excellence are sometimes
obtained at once by planting the seeds of old grafted varieties ;
thus the Lawrence’s Favourite, and the Columbia plums, were
raised from seeds of the Green Gage, one of the oldest European
varieties.
Such are the means of originating new fruits by the Belgiar:
mode. Let us now examine another more direct, more interest:
ing, and more scientific process—cross-breeding; a mode almost
CROSS-BREEDING. bY)
nniversally pursued now by skilful cultivators, in producing
new and finer varieties of plants; and which Mr. Knight, the
most distinguished horticulturist of the age, so successfully prac-
tised on fruit trees.
Cross-breeding.
In the blossoms of fruit-trees, and of most other plants, the
seed is the offspring of the stamens and pistil, which may be
considered the male and female parents, growing in the same
flower. Cross-breeding is, then, nothing more than removing
out of the blossom of a fruit tree the stamens, or male parents,
and bringing those of another, and different variety of fruit, and
dusting the pistil or female parent with them,—a process suffi-
ciently simple, but which has the most marked effect on the seeds
produced. It is only within about fifty years that cross-breeding
has been practised; but Lord Bacon, whose great mind seems
to have had glimpses into every dark corner of human know-
ledge, finely foreshadowed it. “The compounding or mixture
of plants is not found out, which, if it were, is more at command
than that of living creatures; wherefore, it were one of the
most notable discoveries touching plants to find it out, for so you
may have great varieties of fruits and flowers yet unknown.”
va ; In figure 1, is shown the blossom of the
Bs. # Cherry. The central portion, a, connected
directly with the young fruit, is the pistil.
The numerous surrounding threads, 6, are the
stamens. The summitof the stamen is called
the anther, and secretes the powdery substance
called polien. The wistil has at its base the
Fig. |. embryo fruit, and at its summit, the stagma.
The use of the stamens is to fertilize the young seed contained
at the base of the pistil ; and if we fertilize the pistil of one variety
of fruit by the pollen of another, we shall obtain a new variety
partaking intermediately of the qualities of both parents. ‘hus,
among fruits owing their origin directly to cross-breeding, Coe’s
Golden Drop Plum, was raised from the Green Gage, impreg-
nated by the Magnum Bonum, or Egg plum; and the Elton
cherry, from the Bigarrieu, impregnated by the White Heart.*
Mr. Knight was of opinion that the habits of the new variety
would always be found to partake most strongly of the constitu
tion and habits of the female parent. Subsequent experience
does not fully confirm this, and it would appear that the parept
* The seedlings sometimes most resemble one parent sometimes the other ;
put more frequently share the qualities of both. Mr. Coxe describes ar
Apple, a cross between a Newtown Pippin and a Russet, the fruit cf which
resembled externally at one end the Russet and at the other the Pippin,
and the flavour at either end corresponded exactly with the character of the
exteriour
a | *
10 PRODUCTION OF NEW VARIETIES.
whose character is most permanent, impresses its form most for
cibly on the offspring.
The process of obtaining cross-bred seeds of fruit trees is very
easily performed. It is only necessary when the tree bloonas
which we intend to be the mother of the improved race, to select
a blossom or blossoms growing upon it not yet fully expanded.
With a pair of scissors, we cut out and remove all the anthers.
The next day, or as soon as the blossom is quite expanded, we
collect with a camel’s hair brush, the pollen from a fully blown
flower of the variety we intend for the male parent, applying
the pollen and leaving it upon the stigma or point of the pistil.
If your trees are much exposed to those busy little meddlers,
the bees, it is well to cover the blossoms with a loose bag of
thin gauze, or they will perhaps get beforehand with you in
your experiments in cross-breeding. Watch the blossoms closely
as they open, and bear in mind that the two essential points in
the operation are; 1st, to extract the anthers carefully, before
they have matured sufficiently to fertilize the pistil ;, and 2d, to
apply the pollen when it is in perfection, (dry and powdery,)
and while the stigma is moist. A very little practice will enable ©
the amateur to judge of these points.
There are certain. limits to the power of crossing plants.
Wiat is strictly called a cross-bred plant or fruit is a sub-variety
raised between two varieties of the same species. There are,
however, certain species, nearly allied, which are capable of fer-
tilizing each other. ‘The offspring in this case is called a hybrid,
or mule, and does not always produce perfect seeds. “ This
power of hybridising,” says Dr. Lindley, “ appears to be much
more common in plants than in animals. It is, however, in
general only between nearly allied species that this intercourse
can take place; those which are widely different in structure
and constitution not being capable of any artificial union. Thus
the different species of Strawberry, of the gourd or melon family,
intermix with the greatest facility, there bemg a great accord-
ance between them in general structure, and constitution. But
no one has ever succeeded in compelling the pear to fertilize the
apple, nor the gooseberry the currant. And as species that are
very dissimilar appear to have some natural impediment which
prevents their reciprocal fertilization, so does this obstacle, of
whatever nature it may be, present an insuperable bar to the in-
tercourse of the different genera. All the stories that are cur-
rent as to the intermixture of oranges and pomegranates, of
roses and black currants, and the like, may therefore be set
down to pure invention.”
In practice this power of improving varieties by crossing is
very largely resorted to by gardeners at the present day. Not
only in fruit trees, but in ornamental trees, shrubs, and plants,
und especially in florists’ flowers, it has been carried to a great
CROSS-BREEDING. qh
- extent. The /sreat number of new and beautiful Roses, Azaleas,
Camellias, Fachsias, Dahlias, and other flowering plants so
splendid in colour, and perfect in form, owe their origin to care-
ful cross-breeding.
In the amelioration of fruits it is by far the most certain, and
satisfactory process yet discovered. Its results are more speed-
ily obtained, and correspond much more closely to our aim, than
those procured by successive reproduction.
In order to obtain a new variety of a certain character, it is
only necessary to select two parents of well known habits, and
which are both varieties of the same, or nearly allied species, and
cross them for a new and intermediate variety. Thus, if we
have a very early, but insipid and worthless sort of pear, and
desire to raise from it a variety both early and of fine flavour,
we should fertilize some of its pistils, with the pollen of the best
flavoured variety of a little later maturity. Among the seed-
lings produced, we should look for early pears of good quality
and at least for one or two varieties nearly, or quite as early as
the female parent, and as delicious as the male. If we have a
very small, but highly flavoured pear, and wish for a larger pear
with a somewhat similar flavour, we must fertilize the first with
the pollen of a large and handsome sort. If we desire to im-
part the quality of lateness to a very choice plum, we must look
out for a late variety, whether of good or bad quality, as the
mother, and cross it with our best flavoured sort. If we desire
to impart hardiness to a tender fruit, we must undertake a cross
between it and a much hardier sort; if we seck greater beauty
of colour, or vigour of growth, we must insure these qualities by
selecting one parent having such quality strongly marked.
As the seeds produced by cross fertilization are not found to
produce precisely the same varieties, though they will nearly all
partake of the mixed character of the parents, it follows that we
shall be most successful in obtaining precisely all we hope for
in the new race, in proportion to the number of our cross-bred
seedlings; some of which may be inferiour, as well as some
superiour to the parents. It is always well, therefore, to cross
several flowers at once on the same plant, when a single blossom
does not produce a number of seeds.
We should observe here, that those who devote their time to
raising new varieties, must bear in mind that it is not always
by the first fruits of a seedling that it should be judged. Some
of the finest varieties require a considerable age before their
best qualities develop themselves, as it is only when the tree
has arrived at some degree of maturity that its secretions, either
for flower, or fruit, are perfectly elaborated. The first fruit of
the Black Eagle cherry, a fine cross-bred raised by Mr. Knight,
was pronounced worthless when first exhibited to the London
Horticultural Society ; its quality now proves that the tree was
not then of sufficient age to produce its fruit in perfection,
12 PROPAGATION. -
CHAPTER II.
PROPAGATION OF VARIETIES. GRAFTING. BUDDING. CUTTINGS
LAYERS AND SUCKERS.
Arter having obtained a new and choice kind of fruit, which
in our hands is perhaps only a single tree, and which, as we
have already shown, seldom produces the same from seed, the
next inquiry is how to continue this variety in existence, and
how to increase and extend it, so that other gardens andjcoun-
tries may possess it as well as ourselves. This leads us to the
subject of the propagation of fruit trees, or the continuation of
varieties by grafting and budding.
Grafting and budding are the means in most common use for
propagating fruit trees. They are, in fact, nothing more than
inserting upon one tree, the shoot or bud of another, in such a ©
manner that the two may unite and form a new compound. No
person having any interest in a garden should be unable to per-
form these operations, as they are capable of effecting transfor-
mations and improvements in all trees and shrubs, no less valu-
able, than they are beautiful and interesting.
Grafting is a very ancient invention, having been well known
and practised by the Greeks and Romans. The latter, indeed,
describe a great variety of modes, quite as ingenious as any of
the fanciful variations now used by gardeners. The French,
who are most expert in grafting, practise occasionally more
than fifty modes, and within a few years have succeeded per-
fectly in grafting annual plants, such as the tomato, the dahlia,
and the hke.
The uses of grafting, and budding, as applied to fruit trees,
may be briefly stated as follows :
1. The rapid increase or propagation of valuable sorts of fruit
not easily raised by seeds, or cuttings, as is the case with nearly
all varieties.
2. To renew or alter the heads of trees, partially or fully
grown, producing in two or three years, by heading-in and
grafting, a new head, bearing the finest fruit, on a formerly
worthless tree.
3. To render certain foreign and delicate sorts of fruit more
hardy by grafting them on robust stocks of the same species na-
tive to the country, as the foreign grape on the native. And to
produce fine fruit in climates or situations not naturally favour-
able by grafting on another species more hardy; as in a cool
ae
GRAFTING. 13
slimate and damp strong soil, by working the Peach on tke
Plum.
4, To render dwarf certain kinds of fruit, by grafting them on
suitable stocks of slower growth, as in the case of the Pear on
the Quince, the Apple on the paradise stock, &c.
5. By grafting several kinds on the same tree, to be able to
have a succession of fruit, from early to late, in a small garden.
6. To hasten the bearing of seedling varieties of fruit, or of
such as are a long time in producing fruit, by grafting them on
tke branches of full grown, or mature bearing trees. Thus a
seedling pear, which would not produce fruit on its own root in
a dozen years, will generally begin to bear the third or fourth
year, if grafted on the extremity of the bearing branches of a
a tree.
e proper time for grafting fruit trees is in the spring, as
soon as the sap is in motion, which commences earliest with the
Cherry and Plum, and ends with the Pear and Apple. The pre-
cise time of course varies with the season and the climate, but
is generally comprised from February to the middle of April.
The grape vine, however, which suffers by bleeding, is not usu-
ally grafted until it is in leaf. The most favourable weather for
grafting is a mild atmosphere with occasional showers.
The scions are generally selected previously; as it is found
in nearly all kinds of grafting by scions, that success is more »
complete when the stock upon which they are placed is a little
more advanced—the sap in a more active state than in the
scion. To secure this, we usually cut the scions very early
in the spring, during winter, or even in the autumn, burying
their lower ends in the ground in a shaded place, or keeping
them in fine soil in the cellar till wanted for use. In cutting
scions, we choose straight thrifty shoots of the last year’s growth,
which may remain entire until we commence grafting, when
they may be cut into scions of three or four buds each. In se
lecting scions from old trees it is always advisable to choose the
most vigorous of the last year’s shoots growing near the centre
or top of the tree. Scions from sickly and unhealthy branches
should be rejected, as they are apt to carry with them this feeble
and sickly state. Scions taken from the lower bearing branches
will produce fruit soonest, but they will not afford trees of so
handsome a shape, or so vigorous a growth, as those taken from
the thrifty upright shoots near the centre or top of the tree.
Nurserymen generally take their scions from young grafted
trees in the uursery-rows, these being usually in better condition
than those taken from old trees not always in a healthy state.
The stock for grafling upon, is generally a tree which has
been standing, at least for a year previously, on the spot where it
is grafted, as success is much less certain on newly moved
trees.
As
14 PROPAGATION
In the case, however, of very small trees or stocks, which are
grafted below the surface of the ground, as is frequently the
practice with the Apple in American nurseries, the stocks are
grafted in the house in winter, or early spring, put away care
fully in a damp cellar, and planted out in the spring; but this
method is only successful when the root is small, and when the
top of the stock is taken off, and the whole root is devoted to
supplying the graft with nourishment.
The theory of grafting is based on the power of union between
the young tissues, or organizable matter of growing wood. When
the parts are placed nicely in contact, the ascending sap of the
stock passes into and sustains life in the scion; the buds of the
latter, excited by this supply of sap and the warmth of the sea
son, begin to elaborate and send down woody matter, which,
passing through the newly granulated substance of the parts in
contact, unites the graft firmly with the stock. “If,” says De
Candolle, “ the descending sap has only an incomplete analogy
with the wants of the stock, the latter does not thrive, though
the organic union may have taken place; and if the analogy be-
tween the albumen of stock and scion is wanting, the organic
union does not operate, the scion cannot absorb the sap of the
stock and the graft fails.”
Grafting therefore is confined within certain limits. A scion
from one tree will not, from the want of affinity, succeea on every
other tree, but only upon those to which it is alied. We are, in
short, only successful in budding or grafting where there is a
close relationship and similarity of structure between the stock
and the scion. This is the case with varieties of the same species,
which take most freely, as the different sorts of Apple; next with
the different species of a genus as the Apple and the Pear, which
grow, but in which the union is less complete and permanent;
and lastly with the genera of the same natural family, as the
Cherry on the Plum—which die after a season or two. The
ancients boasted of Vines and Apples grafted on Poplars and
Elms; but repeated experiments, by the most skilful cultivators
of modern times, have clearly proved that although we may,
once in a thousand trials, succeed in effecting these ill assorted
unions, yet the graft invariably dies after a few months’ growth.*
The range in grafting or budding, for fruit trees in ordinary
* The classical horticulturist will not fail to recall to mind Pliny’s account
of the tree in the garden of Lucullus, grafted in such a manner as to bear
Olives, Almonds, Apples, Pears, Plums, Figs, and Grapes. There is little
doubt, however, that this was some ingenious deception—as to this day the
Italian gardeners pretend to sell Jasmines, Honeysuckles, &c., growing to-
gether and grafted on Oranges and Pomegranates. This is ingeniously
managed, for a short-lived effect, by introducing the stems of these smaller
plants through a hole bored up the centre of the stock of the trees—their
roots being in the same soil, and their stems, which after a little growth
fill up these holes, appearing as if really grafted.
=
GRAFTING. He
culture, is as the following; Apples, on apple or crab seedlings
for orchards (standards,) or on Paradise apple stocks, for dw aris
Pears, on pear seedlings for common culture, or Quince es
for dwarfs, and sometimes on the thorn for clayey soils; Peaches,
on their own seedlings for standards or for orchards} on ’ Almonds,
for hot and dry climates; on Plums in cold or moist soils, or to
secure them against the worm; Apricots, on Plum stocks, to
render them hardy and productive, or on their own seedlings to
render them long-lived. Nectarines are usually worked on the
Peach or Plum; and Cherries on mazzard seedlings; or some-
times on the perfumed Cherry for dwarfs.
The manual operation of grafting is performed in
a very easy and complete manner when the size of
the stock, or branch to be grafted, corresponds pre-
cisely with that of the scion. In this case, which is
called splice grafting, it is only necessary with a
smooth sloping cut, upwards on the stock a, and
dofnwards on the scion 6, Fig. 2, to make the two
fit precisely, so that the inner bark of one cor responds
exactly with that of the other, to bind them firmly
together with a strand of matting, and to cover the
wound entirely with grafting clay or wax, and the
whole is finished. In this, which is one of the
neatest modes, the whole forms a complete union
nearly at once; leaving scarcely any wounded
part to heal over. But, as it is only rarely that the
stock is of so small a size as to fit thus perfectly to
the scion, the operation must be varied somewhat,
ah and requires more skill. The method in most com-
Fig. 2. mon use to cover all difficulties, is called tongue
Splice gr ajting. eratting.
We may remark here that grafting the shoots
of Peaches, Nectarines and Apricots, owing to
their large pith, is more difficult than that of
other fruit trees. A variation of splice-grafting,
Fig. 3, has been invented to obviate this. This
consists in selecting the scion a, so as to leave at
its lower end about a fourth of an inch of two
years old wood which is much firmer. The
bottom of the slope on the stock is cut with a §
dove-tail notch 6, into which the scion is fy
fitted.
Tongue grafting, (or whip-grafting,) Fig. 4,
resembles very nearly splice-grafting, except,
instead of the simple splice, a tongue is made
to hold the two together more firmly. In order jig, 3, Splice
to understand this method let us explain it a lit- grafting the peach
tle in detail.
16 PROPAGATION. :
Fig. 3. Tongue-grafting, progressive stages. ~
Having chosen your stock of the proper size, cut it off at tle
point where, a, it appears best to fix the graft. If the stock 1s
quite small, it may be within three or four inches of the ground.
Then, with a very sharp knife, make a smooth cut upwards, 4,
about two inches in length. Next make a slit from the top of
this cut about one fourth of the way downwards, c, taking out a
thin tongue of wood. Cut the scion four or five inches long, or so
as to have three buds; then shape the lower end with a single
smooth sloping cut, e, about the same length as that on the stock,
and make the tongue upward, f, to fit in the downward slit of the
stock. Now apply the scion accurately to the stock, making the
inner bark of the scion fit exactly the inner bark of the stock, at
least on one side, g. Without changing their position, tie them
together carefully with a piece of bass-matting or tape, h. And
finally cover the wound with well prepared grafting-clay or wax,
2. This ball of clay should more than cover the union, by an
inch above and below, and should be about an inch thick. If
grafting-wax is used, the covering need not be above half an
inch thick.
In a month’s time, if the graft has taken, it will be expanding
its leaves and sending out shoots. It will then be necessary te
rub or cut off all shoots between the ball and the ground, if it is
a small stock, or all those which would rob it of a principal share
of nourishment, if upon a large tree. If the scion or stocl® is
very weak, it is usual to leave one or two other buds for a time, to
assist In drawing up the sap. About the middle of July, aftera
rainy day you may remove the ball of clay, and, if the graft is
GRAFTING. 1}
securely united, also the bandage ; and the angle left, at the top
of the stock, a, should now be cut off smoothly, in order to allow
the bark of the stock and the scion to heal neatly over the whole
wound.
Though it is little attended to in common practice, the ama-
teur will be glad to know that the success of a graft is always
greatly insured by choosing the parts so that a bud is left near
the top of the stock, &, and another near the bottom of the scion, Z.
These buds attract the rising sap to the portions where they are
placed, form woody matter, and greatly facilitate the union of the
parts near them; the upper part of the stock, and the lower part
of the scion, being the portions soonest liable to perish from a
want of nourishment.*
Cleft grafting is a very easy though rather clumsy mode, and
is in more common use than any other in the United States. Itis
chiefly practised on large stocks, or trees the branches of which
have been headed back, and are too large for tongue-grafting.
The head of the stock is first cut over horizontally
with the saw, and smoothed with a knife. A cleft
about two inches deepis then made in the stock with
a hammer and splitting-knife. The scion is now
prepared, by sloping its lower end in the form of
a wedge about an inch and a half long, leaving ita
little thicker on the outer edge. Opening the cleft
with the splitting-knife, or a small chisel for that
purpose, push the scion carefully down to its place,
fitting its inner bark on one side to that of once
side of the stock, When the stock is large, it is
usual to insert two scions, Fig. 4. On withdraw-
ing the chisel, the cleft closes firmly on the scions, when the
graft is tied and clayed in the usual manner.
Apple stocks in many American nurseries, are grafted in
great quantities in this mode—the stocks being previously taken
out of the ground, headed down very near the root, cleft grafted
with a single scion, sloping off with an oblique cut the side of the
stock opposite that where the graft is placed, and then planted at
once in the rows so as to allow only acouple of buds of thescion
to appear above ground. It is not usual with many, either totie,
or clay the grafts in this case, as the wound is placed below the
surface; but when this plan is adopted, the grafts must be set
* Tn grafting large quantities of young trees when stocks are scarce, it ig
not an unusual practice in some nurseries to tongue or whip-graft upon small
pieces of roots of the proper sort of tree, planting the same in the earth ag
soon as grafted. Indeed, Dr. Van Mons considers this the most compiete
of all modes, with regard to the perfect condition of the grafted sort; Ist,
because the smallest quantity of the stock isused; and 2d, because the lower
part of the scion being thus placed in the ground, afteratime it throws out
fibres from that portion, and so at last is actually growing onitsown rocta
18 PROPAGATION.
and the trees planted at once, drawing the well pulverized sos
with great care around the graft. Another way of graiting
apple stocks, common in some western nurseries, consists ip
tongue-grafting on seedling stocks of very small size, cut back
almost to the root. This is performed in winter, by the fire-
side—the grafts carefully tied, and the roots placed in the cel-
lar, in sand, till spring, when they are planted, the top of the
graft just above ground.
Grafting the Vine is attended with great success in the cleft
manner if treated as follows. Cut your scions during the winter
or early spring, keeping them partially buried in a cool damp
cellar till wanted. As soon as the leaves of the old vine or stock
are fully expanded, and all danger of bleeding is past—say about
the 10th of June, cut it off smoothly below the surface of the
ground, and split the stock and insert one or two scions in the
usual manner, binding the cleft weil together if it does not close
firmly. Draw the soil carefully over the whole, leaving two or
three buds of the scion above the surface, If the root of the
stock is a strong native grape, the graft will frequently grow ten
or fifieen feet during the first season, and yield a fair crop the
second year.
The Vine may also be grafted with good success
at the usual season if grafted below the ground,
but above ground, it should not be attempted, on
account of bleeding, until the leaves are nearly
expanded.
Ali | Saddle grafting, Fig. 5, consists in cutting the
K\4 top of the stock in the form of a wedge, splitting
| the scion and thinning away each half to a tongue
B\| shape, placing it astride the stock, and fitting the
| two, at least on one side, as in tongue-grafting.
) This mode offers the largest surface for the junc-
‘iq tion of the scion and stock, and the union is very
ff perfect. Mr. Knight, who practised it chiefly
.)] upon Cherry trees, states that he has rarely ever
B/7 scen a graft fail, even when the wood has been se
succulent and immature as to preclude every hope
of success by any other mode.
A variety of this mode, for stocks larger thar
Saddle yrafting. the scions, is practised with much success in Eng-
land after the usual season is past, and when the bark of the
stock separates readily. ‘The scion, which must be smaller
than the stock, is split up between two or three inches from its
lower end, so as to have one side stronge) than the other. This
strong side is then properly prepared and troduced between the
bark and the wood; while the thinner division is fittc.l to the
opposite side of the stock.” The graft, thus placed, receives a
large supply of the sustaining fluid from the stock, and the union
—
mo:
“ BUDDING. 19
is rapid; while the wound on the stock is speedily covered by a
new : of bark from that part of the scion which standa
astride it.
Grafting clay is prepared
by mixing one third horse-
dung free from straw, and
two thirds clay, or claye
loam, with a little hair, like
that used in plaster, to pre-
ventiiscracking. Beat and
temper it for two or three
days, until it is thoroughly
incorporated. Whenused,
it should be of such a con-
sistency as to be easily put
on and shaped with the
hands.
Grafting wax of excel-
lent quality we have made
by melting together three
> parts of bees-wax, three
parts of rosin and two parts
allow. While yet warm
.tmay be worked with the
aid of a little water, like
shoemaker’s wax, by the
hana. The common graft-
ing wax of the French Fig. 6. Saddle grafting large stocks.
gardeners is of two kinds. The first, is mehted and laid on with
a brush in a fluid state, and is made of half a pound of pitch,
half a pound of bees-wax, and a poynd of cow-dung builed to-
gether. The second, which is spread while warm ou strips of
coarse cotton, or strong paper, and wrapped directly about the
graft, answering at once to tie and to protect it, is composed of
equal parts of bees-wax, turpentine and resin. The graiting wax
most commonly used here is made of tallow, bees-wax, and resin,
in equal parts, or, as many prefer, with a little more tallow to
render it pliable.
Grafting wax is a much neater and more perfect protection
than grafting clay, but the trifling cost of the latter, where a
great deal of work is to be done, accounts for its greater use by
nurserymen, and gardeners generally.
* Budding.
Budding (inoculating, of the old authors) differs from common
grafting not the least in its nature or effects. Every bud is a
distinct individual, capable of becoming a tree under favourable
20 PROPAGATION.
circumstances. In grafting, we use a branch, composed of seve-
ral buds with a considerable quantity of bark and wood ; 3; while
in budding, we employ but a single bud, with a very small quan-
tity of the adjoining bark and wood.
The advantages of budding fruit trees, compared with grafting,
are so considerable, that in this country it is ten times as muck
practised. These are, first, the great rapidity with which it is
performed ; a skilful budder, with a clever boy following him to
tie the buds, being able to work from a thousand to tw elve hun-
dred young nursery stocks in aday. 2d. The more convenient
season at which it is performed, in all countries where a short
spring crowds garden labours within a small space. 3d. Being
able to perform the operation without injuring the stock in case
of failure, which is always more or less the case in stocks headed
down for grafting. 4th. The opportunity which it affords, when
performed in good season, of repeating the trial on the same
stock. To these we may add that budding is universally pre-
ferred here for all stone fruits, such as Peaches, Apricots, and
the like, as these require extra skill in grafting, but are budded
with oreat ease.
The proper season for budding fruit trees in this country is
from the first of July to the middle of September; the different
trees coming into season as follows; Plums, Cherries, Apri-
cots on Plums, Apricots, Pears, Apples, Quinces, Nectarines,
and Peaches. ‘lrees of considerable size will require budding
earlier than young seedling stocks. But the opera-
tion is always, and only, performed when the bark of
the stock parts or separates freely from the wood, and
when the buds of the current year’s growth are Some-
what plump, and the young wood is growing firm.
Young stocks in, the nursery, if thrifty, are ‘ustially
planted out in the rows in the spring, and budded the
same sunimer or autumn.
Before commencing you should provide yourself with
a budding knife, Fig. 7, (about four and a half inches
| long,) having a rounded blade at one end, and an ivory
handle terminating in a thin rounded edge called the
haft, a, at the other.
In choosing your buds, select thrifty shoots that
| have nearly done growing, and prepare what is called
a stick of buds, Fig. 8, by cutting off a few of the
} imperfect buds at the lower, and such as may be yet
too soft at the upper ends, leaving only smooth well
developed single buds; double buds being fruit-buds,
) Cut off the leav es, allowing about half an inch of the
ee othe to remain for conveniently inserting the
buds. Some strands of bass-matting about twe elve or
Fig. 7 Bud- 3) 4
ie Tenis, fourteen inches long, previously soaked in water ta
BUDDING. 21
render them soft and pliable, (or in the absence of
these some soft woollen yarn,) must also be at hand
for tying the buds.
Shield or T budding is the most approved mode
in all countries. A new variety of this method now
generally practised in this country we shall describe
first as being the simplest and best mode for fruit
trees,
American shield budding. Having your stick of
buds ready, choose a smooth portion of the stock.
When the latter is small, let it be near the ground,
and, if equally convenient, select also the north side
of the stock, as less exposed to the sun. Make an
upright incision in the bark from an inch to an inch
and a half long, and at the top of this make a cross
cut, so that the whole shall form a T. From the
stick of buds, your knife being very sharp, cut a
thin, smooth slice of wood and bark containing a 4
bud, Fig. 9, a. With the ivory haft of your bud- ‘
ding knife, now raise the bark on each side of the
incision just wide enough to admit easily the pre-
pared bud. Taking hold of the footstalk of the leaf, 4
insert the bud under the bark, pushing it gently pj. g 4
down to the bottom of the incision. If the upper stick of buds.
portion of the bud projects above the horizontal
part of the T, cut it smoothly off now, so that it
may completely fit, 6. A bandage of the soft
ino)” matting is now tied pretty firmly over the whole
katy ¥ wound, Fig. 10, commencing at the bottom, and
Ra leaving the bud, and the footstalk of the leaf
tie |] only exposed to the light and air.
SAN Common shield budding, Fig. 11, practised in
4 all gardens in Europe, differs from the foregoing
i] only in one respect—the removal of the slice of
fab ay wood contained in the bud. This is taken out
Fi aa with the point of the knife, holding the bud or
Fig. 9. American Shield by the leaf stalk, with one hand, inserting
shield budding. the knife under the wood at the lower extremity
and then raising and drawing out the wood by
bending it upwards and downwards, with a slight
jerk, until it is loosened from the bark; always
taking care that a small portion of the wood re-
mains behind to fill up the hollow at the base or
heart of the bud. The bud thus prepared is in-
serted precisely as before described.
The American variety of shield budding is
found greatly preferable to the European mode,
at least for this climate. Many softs of fruit trees,
especially Plums and Cherries, nearly mature
22 PROPAGATION.
their growth, and require to be budded in
the hottest part of our summer. In the
old method, the bud having only a shield
of bark with but a particle of wood in the
» heart of the bud, is much more liable to be
? destroyed by heat, or dryness, than when
the slice of wood is left behind in the
American way. Taking out this wood is
always an operation requiring some dex-
terity and practice, as few buds grow when
their eye, or heart wood is damaged. The
American method, therefore, requires less
skill, can be done earlier in the season
with younger wood, is performed in much
less time, and is uniformly more successful.
It has been very fairly tested upon hun-
dreds of thousand fruit trees, in our gar-
Fig. 11. dens, for the last twenty years, and
although practised English budders coming here, at first
are greatly prejudiced against it, as being in direct opposition
to one of the most essential features in the old mode, yet a fair
trial has never failed to convince them of the superiority of the new.
After treatment. In two weeks after the operation you will
be able to see whether the bud has taken, by its plumpness and
freshness. If it has failed, you may, if the bark still parts
readily, make another trial; a clever budder will not lose more
than 6 or 8 per cent. If it has succeeded, after a fortnight
more has elapsed, the bandage must be locsened, or if the stock
has swelled much, it should be removed altogether. When bud-
ding has been performed very late, we have occasionally found
it an advantage to leave the bandage on during the winter.
As soon as the buds commence swelling in the
ensuing spring, head down the stock, with a sloping
back cut, within two or three inches of the bud.
The bud will then start vigorously, and all “rob-
bers,” as the shoots of the stock near to and below
the bud are termed, must be taken off from time to
time. To secure the upright growth of the bud, :
and to prevent its being broken by the winds, it is
tied when a few inches long to that portion of the
stock left for the purpose, Fig. 12, a2. About mid-
summer, if the shoot is strong, this support may be
removed, and the superfluous portion of the stock
smoothly cut away in the dotted line, 6, when it will
be rapidly covered with young bark.
We have founda great advantage, when budding ___ fil
trees which do not take readily, in adopting Mr 5. ay
Se : : Se ig. 12.
Knight’s excellent mode of tying with two distinct: 7,eus;ent of the
bandages one covering that part below the bud, growing bud
SE
a
SS ees
SE
INFLUENCE OF THE STOCK. 28
aud the other the portion above it. In this case the lower band:
age is removed as soon as the bud has taken, and the upper left
for two or three weeks longer. This, by arresting the upward
sap, completes the union of the upper portion of bud, (which in
plums frequently dies, while the lower part is united,) and se
cures success.
Reversed shield budding, which is nothing more than making
the cross cut at the bottom, instead of the top of the upright in
cision in the bark, and inserting the bud from below, is a good
deal practised in the south of “Europe, but we lave not found
that it possesses any superiour merit for fruit trees.
An ingenious application of budding, worthy the attention of
amateur cultivators, consists in using a blossom-bud instead of
a wood-bud; when, if the operation is carefully done, blossoms
and fruit will be produced at once. This is most successful
with the Pear, though we have often succeeded also with the
Peach. Blossom-buds are readily distinguished, as soon as well
formed, by their roundness, and in some trees by their growing
in pairs; while wood-buds grow singly, and are more or less
pointed. We have seen a curious fruit grower borrow in this
way, in September, from a neighbor ten miles distant, a single
blossom-bud of a rare new pear, and produce from it a fair and
beautiful fruit the next summer. The bud, in such cases, should
be inserted on a favourable limb of a bearing tree.
Annular budding, Fig. 13, we have found a
valuable mode for trees with hard wood, and
thick bark, or those which, like the walnut, have
buds so large as to render it difficult to bud them
in the common way. A ring of bark, when the
sap is flowing freely, is taken from the stock, a,
and a ring of corresponding size containing a
bud, 6, from the scion. If the latter should be
too large, a piece must be taken from it to make
Fig. 13. it fit; or should all the scions be too small,
Annular budding. the ring upon the stock may extend only three
fourths the way round, to suit the ring of the bud.
An application of this mode of great value occasionally occurs
in this country. In snowy winters, fruit trees in orchards are
sometimes girdled at the ground by field mice, and a growth
of twenty years is thus destroyed in a single day, should the
girdle extend quite round the tree. To save such a tree, it is
dnly necessary, as secon as the sap rises vigorously in the spring,
to apply a new ring of bark in the annular mode taken from a
branch of proper size ; tying it firmly, covering it with grafting
clay to exclude the air, and finally drawing up the earth so as
to cover the wound completely. When the tree is too large to
apply an entire ring, separate pieces, carefully fitted, will an-
swer; and it is well to reduce the top somewhat by pruning
24 PROPAGATION.
that it may not make too large a demand on the root for a sup
ply of food.
Budding may be done in the spring as well as at the latter
end of summer, and is frequently so performed upon roses, and
other ornamental shrubs, by French gardeners, but is only in
occasional use upon fruit trees.
Influence of the stock and graft.
The well known fact that we may have a hundred different
varieties of pear on the same tree, each of which produces its
fruit of the proper form, colour, and quality ; and that we may
have, at least for a time, several distinct, though nearly related
species upon one stock, as the Peach, Apricot, Nectarine, and
Plum, prove very conclusively the power of every grafted or
budded branch, however small, in preserving its identity. To
explain this, it is only necessary to recall fo mind that the as-
cending sap, which is furnished by the root or stock, is nearly a
simple fluid; that the leaves digest and modify this sap, forming
a proper juice, which re-descends in the inner bark, and that
thus every bud and leaf upon a branch maintains its individu-
ality by preparing its own proper nourishment, or organizing
matter, out of that general aliment, the sap. Indeed, according
to De Candolle,* each separate cellule of the inner bark has this
power of preparing its food according to its nature; in proof of
which, a striking experiment has been tried by grafting rings of
bark, of different allied species, one above another on the same
tree without allowing any buds to grow upon them. On cutting
down and examining this tree, it was found that under each
ring of bark was deposited the proper wood of its species, thus
clearly proving the power of the bark in preserving its identity,
even without leaves.
On the other hand, though the stock increases in size by the
woody matter received in the descending sap from the graft, yet
as this descends through the inner bark of the stock, it is elabo-
rated by, and receives its character from the latter; so that,
after a tree has been grafted fifty years, a shoot which springs
out from its trunk below the place of union, wi!! always be found
to bear the original wild fruit, and not to have been in the least
affected by the graft. ;
But, whilst grafting never effects any alteration in the
identity of the variety or species of fruit, still it is not to be de-
nied that the stock does exert certain influences over the habits
of the graft. The most important of these are dwarfing, indu-
cing fruitfulness, and adapting the graft to the soil or climate.
Thus every one knows that the slower habit of growth in the
* Physiologie Végétable.
INFLUENCE OF THE STOCK. 25
Quince stock, is shared by the Pear grafted upon it, which bLe-
comes a dwarf; as does also the Apple when worked on the
Paradise stock, and, in some degree, the Peach on the Plum.
The want of entire similarity of structure between the stock and
graft, confines the growth of the latter, and changes it, in the
case of the Pear, from a lofty tree to a shrub of eight or ten feet
in height. The effect of this difference of structure is very ap-
parent, when the Peach is grafted on the Plum, in the greater
size of the trunk above, as compared with that below the graft ;
a fact which seems to arise from the obstruction which the descené-
ing sap of the graft finds in its course through the bark of the stock,
To account for the earlier and greater fruitfulness caused by
grafting on a stock of slower growth, Mr. Knight, in one of his
able papers, offers the following excellent remarks.
“The disposition in young trees to produce and nourish blos-
som buds and fruit, is increased by this apparent obstruction of
the descending sap ; and the fruit, I think, ripens somewhat ear-*
lier than upon other young trees of the same age which grow
upon stocks of their own species. But the growth and vigour of
the tree, and its power to nourish a succession of heavy crops,
are diminished, apparently, by the stagnation in the branches
and stock of a portion of that sap which, in a tree growing on
its own stem, or upon a stock of its own species, would descend
to nourish and promote the extension of its own roots. The
practice, therefore, of grafting the Pear on the Quince, and the
Peach on the Plum, when extensive growth and durability are
wanted is wrong; but it is eligible wherever it is wished to
diminish the vigour and growth of the tree, and its durability is
not so important.”
In ‘adapting the graft to the soil the stock has a marked influ-
ence. Thus in dry chalky soils where the Peach on its own
roots will scarcely grow, it is found to thrive admirably bud-
ded on the Almond. We have already mentioned that in clay
soils too heavy and moist for the Peach, it succeeds very well
if worked on the Plum. M. Floss, a Prussian gardener, suc-
ceeded in growing fine pears in very sandy soils, where it was
nearly impossible to raise them before, by grafting them on the
Mountain Ash, a nearly related tree, which thrives on the dryest
and lightest soil.
A variety of fruit which is found rather tender for a certain
climate, or a particular neighbourhood, is frequently acclima-
tised by grafting it on a native stock of very hardy habits. Thus
near the sea-coast where the finer plums thrive badly, we have
seen them greatly improved by being worked on the beech-
plum, a native stock, adapted to the spot ; and the foreign grape
is more luxuriant when grafted on our native stocks.
A slight effect is sometimes produced by the stock on the
quality of the fruit A few sorts of pear are superior in fla-
v4
26 PROPAGATION.
vour, but many are also inferiour, when grafted on the Quince,
while they are more gritty on the thorn. The Green Gage, a
Plum of great delicacy of flavour, varies considerably upon dif-
ferent stocks; and Apples raised on the crab, and pears on the
Mountain Ash, are said to keep longer than when grown on
their own roots.
In addition to the foregoing, a diseased stock should always
oo as it will communicate disease slowly to the graft,
unless the latter is a variety of sufficient vigour to renew the
health of the stock, which is but seldom the case.
The cultivator will gather from these remarks that, in a fa-
vourable climate and soil, if we desire the greatest growth, du-
ration, and development in any fruit, (and this applies to or-
chards generally,) we should choose a stock of a closely similar
nature to the graft—an apple seedling for an apple; a pear
seedling for a pear. If we desire dwarf trees, that come into
. “bearing very young, and take little space in a garden, we em-
ploy for a stock an allied species of slower growth. If our soil
er climate is unfavourable, we use a stock, which is adapted to
the soil, or which will, by its hardier roots, endure the cold.
The influence of the graft on the stock seems scarcely to ex-
tend beyond the power of communicating disease. A graft taken
from a tree enfeebled by disease, will recover with difficulty,
even if grafted on healthy stocks for a dozen times in repeated
succession. And when the disease is an inherent or hereditary
one, it will certainly communicate it to the stock. We have
seen the yellows, from a diseased peach tree, propagated through
hundreds of individuals by budding, and the stock and graft
both perish together from its effects. Hence the importance, to
nurserymen especially, of securing healthy grafts, and working
only upon healthy stocks.
Propagation by cuttings.
Propagating by cuttings, as applied to fruit trees, consists in
causing a shoot of the previous season’s wood to grow, by detach-
ing it from the parent tree at a suitable season, and planting it
in the ground under favourable circumstances.
Jn this case, instead of uniting itself by woody matter to another
tree, as does the scion in grafting, the descending woody matter
becomes roots at the lower end, and the cutting of which, is then a
new and entire plant. Every bud being a distinct individual, capa-
ble of forming a new plant, has indeed theoretically the power, if
separated from the parent stem, of throwing out roots and main-
taining a separate existence ; and some plants, as the grape vine,
are frequently propagated by single buds planted in the soil.
But in practice, it is found necessary, with almost all trees and
plants, to retain a considerable portion of the stem with the bud
+
2
* OUTTINGS. 27
to supply it with food until it has formed roots to draw nourish
ment from the soil.
All fruit trees may be propagated by cuttings with proper care
and attention, but only a few grow with sufficient facility
in this way to render their propagation by ctittings a common
mode. These are the Gooseberry, the Currant, the Vine, the
Quince, the Fig, and the Mulberry.
Cuttings of the Currant, Gooseberry, and the hardy sorts of
Vine, will root readily, in a soil not too dry, in the open garden
Currants and Gooseberries are generally taken off in the fall o1
winter, prepared for planting, and two-thirds of their lower ends
buried in the ground till the commencement of spring, when
they are planted out, either where they are to remain, or in nur-
sery rows. If planted in autumn, they are liable to
be thrown out by winter frosts. They will succeed
nearly as well if taken off in the spring, but, owing to
the period at which they commence growing, this
must be attended to very early, if deterred till that
season.
In order to raise plants of the Gooseberry and
Currant, with straight clean stems, which shall not
throw up suckers, it is only necessary, before plant-
ing the cutting, to cut out every eye or bud to be
placed below the surface of the ground, Fig. 14,
The cutting should be about a foot long, eight inches
of which may be inserted in the ground. To insure
greater success in raising the finer sorts of goose-
berry, or other shrubs, it is customary to plant the
cuttings on the shaded side of a wall or fence, in
deep rich loam, rather damp than dry. Cuttings of
the vine are generally prepared when trimming the
Fie. 14, 40ld plants in autumn, or winter; they may then be
gd cas buried with their lower ends in the ground, or kept
and planted. in earth in the cellar till spring.
Searce sorts of foreign grapes, which it is desirable to multiply
extensively, are frequently propagated by joints; that is, by
buds having about two inches of wood attached to each—every
bud in this way forming a plant. When this mode is adopted,
it is usual to plant the joints about half an inch deep, in light
soil, in a common hot bed prepared for the purpose, or each joint
is planted in a pot by itself. In the first way a great number of
weer rerencses plants may be grown in a small
space. Success is more certain
in propagating the vine by joints,
where the joint is halved before
ag planting, Fig. 15.
A vine joint, prepared and planted. The large English black mul-
berry is propagated by cuttings
28 PROPAGATION,
as follows: about the last of October, take cuttings from the
thrifty shoots of a bearing tree, cut out all the buds except two
or three at the top, and pare off the bottom of the cutting just
below a bud. Lay-in the cuttings in a sheltered border, bury-
ing them so that only the two buds at the top are exposed, and
covering them with some loose straw or litter. In the spring, .
make a small hot-bed with very sandy soil in which to plant
the cuttings on taking them out of the ground, or place each
one in a small pot in any hot-bed ready at hand, and in a few
weeks they will be found to have made roots freely.
As a gencral rule, cuttings succeed best when they are taken
off just between the young and the previous year’s wood ; or,
in the case of young side shoots, when they are cut off close to
the branch preserving the collar of the shoot. The lower end
should be eut smoothly across just below a bud, the soil should
in all cases be pressed firmly about the lower end of the cutting,
and it should always be planted before the buds commence
swelling, that the wound may in some measure heal before
>) 5
growth and the absorption of fluid commences.
Propagation by Layers and Suckers.
A layer may be considered as a cutting not entirely separated
from the plant.
Layering is a mode of propagation resorted to in increasing
some fruit tree stocks, as the Paradise stock, the Muscle Plum,
and some kinds which do not grow so well from the seed.
Certain varieties of native grape, as the Bland’s Virginia, which
do not root readily by cuttings, are also raised in this way, and
it may be applied to any sort of fruit tree which it is desirable
to continue on its own root without grafting.
Fruit trees are generally layered in the spring, and the layers
may be taken off well-rooted plants in the autumn. But they
may also be layered with success early in July.
In making layers the ground around the mother plant should
be made light and mellow by digging. Being provided with
some hooked pegs to fast-' ;
en down the layers, bend
down a branch, so that
the end may recline upon
the ground. Open alittle
trench three or four inches
deep to receive the young
wood to be layered;
make a cut or tongue Fig,
16a, half way throughthe ~~
under side of the shoot,
pegging down the branch
with the hooked peg 4, to Fig. 16. Layering.
PRUNING. 2g
keep it in its place; press the earth slightly round the tongue,
and, in filling in the soil, raise nearly upright the end of.the
layer ¢, which remains above the surface of the ground.
The descending sap, filled with organizable matter, is arrested
by this tongue, accumulates there, and the emission of roots
speedily takes place. Ringing, wounding, or twisting the limb,
answers the same purpose less perfectly, and indeed many trees
root readily from the mere position of the branches as layers,
and the moisture of the soil.
A tree or plant which is kept for raising layers is called a
stool, and is headed down, both to facilitate the rooting of the
layers, and to afford an abundance of shoots near the earth,
Shoots of some of the fruit tree stocks in the English nurseries
are pegged down to the surface before growth commences in the
spring, covered about an inch deep with soil, and at the end of
autumn afford hundreds of plants; almost every bud making a
separate root.
Suckers are shoots sent up from the root, or from portions of
the stem below the surface of the soil, which are easily separated
from the parent plant.
Suckers of fruit trees are frequently used as stocks for bud-
ding or grafting upon, but they are greatly inferior to seedlings
for this purpose, as they are always more liable to produce
suckers, and they have not the thrifty vigorous habit, or the
same power of forming as good roots as seedlings. Besides this,
should the tree from which they are taken be diseased, they will
be likely to carry the malady with them.
Propagating by suckers is an easy and desirable way when
we wish to continue a seedling fruit of value on its own root, and
some of our common fruits appear to be more healthy and per-
manent when growing in that way. It is also the only mode in
use for increasing the Raspberry; as is also that of runners,
which is a kind of sucker above ground, for the Strawberry.
CHAPTER III.
PRUNING.
1. Pruning to promote growth or modify the form of fruit trees,
In this country almost all fruit trees are grown as standards,
In this way they develop their natural forms, attain the largest
size, and produce the greatest quantity of fruit, with the least
possible care. Ow bright and powerful sun, reaching every
30 CULTURE.
part of the tree, renders the minute systems of pruning and
training, which occupy so large a portion of the English works
on this subject, of little or no moment to the cultivator here.
Pruning is, therefore, commonly resorted to only for the purpose
of increasing the vigour of feeble trees, or to regulate and im-
prove the form of healthy and luxuriant trees.
Pruning has the power of increasing the vigour of a tree in.
two ways. If we assume that a certain amount of nourishment
is supplied by the roots to all the branches and buds of a tree,
by cutting off one half of the branches, at the proper season, we
direct the whole supply of nourishment to the remaining portion,
which will, consequently, grow with nearly double their former
luxuriance. Again, when a tree becomes stunted or enfeebled in
its growth, the thinness of its inner bark, with its consequent small
sap-vessels, (which it must be remembered are the principal chan-
nel for the passage of the ascending supply of food) renders the
upward and downward circulation tardy, and the growth is
small. By heading back or pruning judiciously, all the force
of the nourishing fluid is thrown into a smaller number of buds,
which make new and luxuriant shoots, larger sap-vessels, and
which afford a ready passage to the fluids, and the tree with
these renewed energies will continue in vigour for a long time.
This treatment is especially valuable in the case of small
trees of feeble or stunted growth, which are frequently cut back
to a single bud, and a new shoot or shoots, full of vigour, gives a
healthy habit to the tree. In the nurseries, this practice of
heading down unthrifty trees is frequently pursued, and small
orchard trees which have become enfeebled may be treated in
the same manner; cutting back the head as far as the place
where it is wished that new shoots should spring out. Older
trees should be headed back more sparingly, unless they are
greatly enfeebled ; and their roots should at the same time be
assisted by manure.
A judicious pruning to modify the form of our standard trees
is nearly all that is required in ordinary practice. very fruit
tree, grown in the open orchard or garden as a common standard,
should be allowed to take its natural form, the whole efforts of
the pruner going no further than to take out all weak and
crowded branches ; those which are filling uselessly the in-
teriour of the tree, where their leaves cannot be duly exposed ta
the light and sun, or those which interfere with the growth
of others. All pruning of large branches in healthy trees
should be avoided by examining them every season and taking
out superfluous shoots while small. Mr. Coxe, the best American
author on fruit trees, remarks very truly “when orvhard trees
are much pruned, they are apt to throw out numerous (super-
fluous) suckers from the boughs in the following summer ; these
should be rubbed off when they first appear, or they may easily
“
«
TO PROMOTE GROWTH. dt
he broken off while young and brittle—cutting is apt to increase
their number.”
Where pruning is not required to renovate the vigour of an
enfeebled tree, or to regulate its shape—in other words, in the
case of a healthy tree which we wish to retain in a state of the
greatest luxuriance, health, and vigour, it may be considered
worse than useless. Bearing in mind that growth is always
corresponding to the action of the leaves and branches, if these
are in due proportion, and in perfect health, the knife will always
be found rather detrimental to luxuriance and constitutional
vigour than beneficial.*
The best season for pruning to promote growth, theoretically, is
in autumn soon after the fall of the leaf. Next to this, winter
pruning, performed in mild weather, is best, and in orchards this
is the season usually most convenient. In all parts of the coun-
try where the winters are not very severe, (and always in the
southern or western states,) the roots are collecting a certain
stock of nourishment during the whole autumn and winter.
When a tree is pruned in autumn or winter this whole supply
goes to the remaining branches, while in the case of spring pru-
ning it is partly lost. North of the 43° of latitude, however,
the winters are so severe that winter pruning should be deferred
till the last of February.
We should especially avoid pruning at that period in spring
when the buds are swelling, and the sap is in full flow, as the
loss of sap by bleeding is very injurious to most trees, and, in
some, brings on a serious and incurable canker in the limbs.
There are advantages and disadvantages attending all sea-
sons of pruning, but our own experience has led us to believe
that, practically, a fortnight before midsummer is by far the
best season, on the whole, for pruning in the northern and middle
states. Wounds made at this season heal over freely and rapid-
ly; it is the most favourable time to judge of the shape and
balance of the head, and to see at a glance which branches
require removal ; and all the stock of organizable matter in the
tree is directed to the branches that remain.
In pruning large limbs, some composition should always be at
hand to cover the wound. This will not only prevent its crack-
ing by the cold in winter pruning, but will keep out the air, and
maintain the exposed wood in a sound state, until it is covered
* Ignorant cultivators frequently weaken the energies of young trees,
and cause them to grow up with lean and slender stems, by injudiciously
trimming off the young side shoots and leaves, in the growing season. By
taking off these shoots, the stem is deprived of all the leaves which would
attract and elaborate the sap, thus preparing nourishment for the growth
of the stem; and the trunk of the tree does not increase in size half so fast
as when the side branches are allowed to remain for a time, pruning them
away gradually. It is better, in the case of these young trees, to stop the
side branches ~yhen of moderate length by pinching out the terminal bud.
82 PRUNING.
with a new layer of bark. Many compositions have been in
fashion, abroad, for this purpose, which, under our summer sun
and wintry frosts, are nearly worthless, as-they generally crack
and fall off in a single year. The following is a cheap and
admirable’ application, which we recommend to all cultivators
of fruit trees.
Composition for wounds made in pruning. Take a quart of
alcohol and dissolve in it as much gum shellac as will make a
liquid of the consistence of paint. Apply this to the wound
with a common painter’s brush; always paring the wound
smoothly first with the knife. The liquid becomes pertectly hard,
adheres closely, excludes the air pertectly, and is affected by ne
changes of weather; while at the same time its thinness offers
no resistance to the lip of new bark that gradually closes over
the wound. If the composition is kept in a well corked bottle,
sufficiently wide mouthed to admit the brush, it will always be
ready for use and suited to the want of the moment.
2. Pruning to induce fruitfulness,
When a young fruit tree is too luxuriant, employing all its
energies in making vigorous shoots, but forming few or no blos-
som buds, and producing no fruit, we have it m our power by
different modes of pruning to lessen this over-luxuriance, and
force it to expend its energies in fruit-bearing. The most direct
and successful mode of doing this is by pruning the roots, a pro-
ceeding recently brought into very successful practice by Euro-
pean gardeners.
Root pruning has the effect of at once cutting off a consider-
able supply of the nourishment formerly afforded by the roots of
atree. The leaves, losing part of their usual food, are neither
able to grow as rapidly as before, nor to use all the nutritious
matter already in the branches; the branches therefore become
more stunted in their growth, the organizable matter accumu-
lates, and fruit buds are directly formed. The energies of the
tree are no longer entirely carried off in growth, and the return-
ing sap is employed in producing fruit buds for the next year.
Root pruning should be performed in autumn or winter, and
it usually consists in laying bare the roots and cutting off
smoothly at a distance of a few feet from the trunk, (in propor-
tion to the size of the tree) the principal roots. Mr. Rivers, an
English nurseryman of celebrity, who has practised this mode
with great success, digs a trench early in November, eighteen
inches deep, round his trees to be root pruned, cutting off the
roots with a sharp spade. By followmg this practice every
year, he not only throws his trees into early bearing, but forces
Apples, Pears, and the like, grafted on their own roots, to be-
come prolific dwarfs, growing only six fect apart, trained in a@
TO INDUCE FRUITFULNESS. 84
conical form, full of fruit branches, and producing abundantly,
Those dwarf trees, thus annually root pruned, he supplies abun-
dantly with manure at the ends of the roots, thus keeping up
their health and vigour. The plan is an admirable one for
small gardens, or for amateurs who wish to grow a great many
sorts in a small surface. Mr. Rivers, in a pamphlet on this
subject, enumerates the following among the advantages of sys-
tematic root pruning.
“1. The facility of thinning, (owing to the small size of the
trees,) and, in some varieties, of setting the blossoms of shy-
bearing sorts, and of thinning and gathering the fruit.
* “9. Tt will make the gardener independent of the natural soil
of his garden, as a few barrowsful of rich mould will support a
tree for a lengthened period, thus placing bad soils nearly on a
level with those the most favourable.
“3. The capability of removing trees of fifteen or twenty
years’ growth, with as much facility as furniture. To tenants
this will indeed be a boon, for perhaps one of the greatest an-
noyances a tenant is subject to, is that of being obliged to leave
behind him trees that he has nurtured with the utmost care.”
In conclusion, Mr. Rivers recommends caution ; “enough of
vigour must be left in the tree to support its crop of fruit, and
one, two, or three seasons’ cessation from root pruning, will often
be found necessary.”
Root pruning in this country will, we think, be most valuable
in its application to common standard trees, which are thrifty,
but bear little or no fruit. They will generally be found to re-
quire but a single pruning to bring them into a permanently
fruitful condition ; and some sorts of Pears and Plums, which
do not usually give a fair crop till they are twelve or fourteen
years old, may be brought into fruit by this means as soon as
they are of proper size. Several nearly full grown peach, pear,
and plum trees, on a very rich soil on the Hudson, which were
over-luxuriant but bore no fruit, were root pruned by our advice
two years ago, and yielded most excellent and abundant crops
last season.
In the case of Apple orchards, where the permanent value
depends on the size, longevity, and continued productiveness of
the trees, it is better to wait patiently and not resort to pruning
to bring them into bearing; as it cannot be denied that all
excessive pruning shortens somewhat the life of a tree. Mr.
Coxe, indeed, recommended that the first fruit should never be
allowed to ripen on a young apple orchard, as it lessens very
materially the vigour of the trees.
Shortening-in the shoots of Peaches, Nectarines, and Apricots,
as we shall hereafter point out, has a strong tendency to increase
the fruitfulness of these trees, since by reducing the young wood,
tle sap accumulates in the remainder of the branch, and many
o*
34 PRUNING.
bearing shoots are produced instead of one. And the English
practice of spurring-in, which consists in annually shortening
the lateral shoots of trained Pears, Apples, and the like, in order
to make them throw out short fruit branches, or spurs, is founded
on the same principle.
Bending down the limbs is an easy and simple means of throw-
ing such branches directly into fruit. By this means the circu-
lation is retarded, rapid growth ceases, organizable matter accu-
mulates, and fruit-buds, as before stated, surely follow. The
limbs are bent, while flexible, in June or July, and tied down
below a horizontal line until they retain of themselves their new
position. When this can be easily applied, it is a never-failing
mode of rendering such branches fruitful. It is stated in Lou-
don’s Gardener’s Magazine that “a very large crop of Pears was
obtained by the Rey. Mr. Fisher, in Buckinghamshire, from trees
which had not borne at all, by twisting and breaking down the
young shoots, late in the autumn, when the wood had become
tough; and the pendent branches afterwards continued per-
feily healthy.”
Disbarking and Ringing are two modes that have been recom-
mended by some authors, but of which, except as curious expe-
riments, we entirely disapprove. Disbarking, that is, removing
the outer bark of the trunk in February, May, or March, is and
may be practised with good results on trees in very sheltered posi-
tivas, and under glass, but must always be a somewhat danger-
ous practice in open orchards, and in a variable climate like
ours; while its good effects may in a great measure be attained
by keeping the bark in a healthy state by a wash of soft soap.
Ringing, which is nothing more than stopping the descending sap
in a branch, and forcing it to organize blossom buds, by taking
off a ring of bark, say a fourth or half an inch, near midsummer,
is a mode always more or less injurious to the health of the
branch, and if carried to any extent, finally destroys the tree.
It is gradually falling into disuse, since root pruning, and other
and better modes, are becoming known. A ligature or bandage
tightly applied to the limb, will have temporarily the same effect
as ringing, without so much injury to the branch.
Inducing fruitfulness by other means,
The influence of certain soils on the productiveness of fruit
trees is a subject of every day observation, but the particular
ingredients of the soil, which insure this abundant bearing, is not
so well known. Limestone soils are almost invariably produc-
tive of all sorts of fruit; and certain strong loams in this coun-
try seem to be equally well adapted to this end.
In a curious work called the “ Rejuvenescence of Plants,” ete,
by Dr. Schultz, of Berlin, the author, who has devoted consider
TRAINING. 35
able time to the subject, states that common salt and chloride of
lime contribute greatly to the flowering of most plants, to which,
however, they can only be applied, with safety, in small quanti-
ties. “Salts of lime,” he continues, “appear to produce so
nearly the same effect as those of potash and soda, that it is only
necessary to place lime within their reach, if there is no defici-
ency of manure in the shape of general food. Lime will in the
main promote, in an astonishing degree, the fruit and flowering
of most plants, because calcareous salts promote evaporation
and the concentration of sap.”
Although we cannot coincide with many of Dr. Schultz’s
views as expressed in this work, yet the remarks just quoted
agree so entirely with facts that have come under our own ob-
seryation, that we gladly place them before the cultivator of fruit
trees. One of the most productive fruit gardens in our know-
Jedge is on a limestone soil, and another more than usually pro-
hfic, in a neighbourhood not very fruitful, is every year treated
with a top dressing of coarse salt, at the rate of two bushels to the
acre. These facts are surely worth the attention of growers, and
should be the subject of more extended and careful experiments.
Rendering trees more fruitful by dwarfing, and by adapting
them to soils naturally unfruitful by growing them upon other
and better stocks, we have already placed before the reader
under the head of Grafting.
CHAPTER IV.
TRAINING.
Tratnine fruit trees is, thanks to our favourable climate, a
proceeding entirely unnecessary in the greater part of the United
States. Our fine dry summers, with the great abundance of
strong light and sun, are sufficient to ripen fully the fruits of
temperate climates, so that the whole art of training, at once the
trial and triumph of skill with English fruit gardeners, is quite
dispensed with: and in the place of long lines of brick wall
and espalier rails, surrounding and dividing the fruit garden,
all covered with carefully trained trees, we are proud to show
_the open orchard, and the borders in the fruit garden filled
with thrifty and productive standards. Nothing surprises a Bri-
tish gardener more, knowing the cold of our winter, than the
first sight of peaches, and other fine fruits, arriving at full per-
fection in the middle states, with so little care; and he sees at
once that three fourths of the great expense of a fruit garden
here is rendered entirely needless.
‘Training fruit trees, in this country, is therefore confined to
86 TRAINING.
the colder districts north of the 48° of latitude, and to the gar
dens of amateurs. There can, however, scarcely be a more
beautiful display of the art of the horticulturist, than a fine row
of trained trees, their branches arranged with the utmost sym
metry and regularity, and covered, in the fruit season, with
large and richly coloured fruit.
North of the 43° latitude, (or north of the Mohawk,) the peach
does not ripen well, and this, as well as some other rather tender
trees, will, in such situations, generally yield abundant crops
when trained on a common upright trellis, or espalier rail, seven
or eight feet high.* Still farther north, as in Maine, or Canada,
a wall must be resorted to: but our own observation leads us to
believe that, generally, the espalier rail will be found not only
cheaper, and more easily managed in training, but really pre-
ferable to a wall, as full exposure to hght is sufficient without
much additional heat. With regard to walls themselves, in the
middle portions of the Union, a southern aspect is almost always
the worst, being too hot m midsummer; a wall running nortk
and south, and affording east and west aspects, is much the best
The western aspect is indeed preferable for all tender fruits, as
the blossoms are not there liable to injury from early frosts. A
north wall is useful for producing a later crop.
The objects of training are, by a more complete exposure of
the leaves and branches to the light and sun, to ripen fruits m
a naturally unfavourable climate; to render them more fruit-
ful,—lessening vigour and excessive growth by the lateral or
horizontal arrangement of the branches; and lastly economy of
space, as trees when trained on a flat surface occupy much less
space in the fruit garden than standards, and leave the borders
more open for cropping with vegetables.
Training conical siandards. A very easy and simple mode of
training fruit trees, which has lately come into great favour with
amateurs, is the conical standard, or Quenouille, (pronounced ke-
nool) of the French. It is applied chiefly to pears, which, when
treated in this way, may be planted about eight feet apart, and
thus a great variety of sorts may be grown in a small garden,
The best example of this kind of training in this country, at
present, is in the garden of Mr. Johnson of Lynn, Mass. A
great number of the specimen trees in the London Horticultural
Society’s garden are trained in this manner; and Loudon re-
marks, that in 1840 the Royal Kitchen garden of Versailles
contained two hundred trees trained in the conical manner, with
the current year’s shoots tied down en quenouille. “They had
* Cedar or locust posts, set four or eight feet apart, with horizontal ba
let in, and crossed by light perpendicular straps of pine from six to twelve
inches apart, will form an excellent and durable trellis for espaliers. See Fig:
21. Indeed many gardeners here prefer having a light trellis a few incheg
from the wall, upon which to train, instead of nailing directly on the wall
QUENOUILLE STANDARDS. 3"
attained the height of from six to twelve feet before the branches
were bent down; but the effect of this was to cover the shoots
with blossom buds, and to produce the most extraordinary crops.”
Fig. 16. Quenouille or conical training, pro-
gressive stages.
gularly, so as not to crowd the head.
head back the leader as in 8, to
strengthen the side shoots. Next
season a fresh series of lateral shoots
will be produced, four or five of
which may be kept every year; and
the third or fourth year, the lower
branches may be bent down in mid-
summer, c, and kept in a pendulous
position for a year or two, by tying
them to stakes driven in the ground,
or to the main stem. This success-
ive growth at the top, and arrange-
ment of the limbs below, must be
continued till the requisite height—
say ten feet—is attained, when all the
branches assuming their final form,
the tree will resemble Fig. 17.
Big Hill. a ’ *
Origin unknown. Tree upright, not very vigoro , nor an +
early bearer, requires a deep rich soil, and a warm season ora
southern climate, for the full development of its excellence. we
Fruit medium, somewhat globular, oblate, obliquely depress-
ed. Skin greenish yellow, shaded with red, striped with dark ;
crimson, and thickly sprinkled with greenish grey dots, anc ct
some seasons much covered with russet. Stalk short and thick,
inserted in a small acute cavity, surrounded by traces of russet,
which sometimes considerably overspread the fruit. Calyxfirmly ~~
closed, set ina small basin. Flesh yellowish, tender, juicy, with
very rich, pleasant sub-acid flavour. January to March.
Rambo.
Ramso. Coxe. Thomp.
Romanite, )
Seek-no-further, of New Jersey.
Bread and Cheese Apple, f
The Rambo is one of the most popular autumn fruits ‘to be
found in the Philadelphia markets. It is a highly valuable
apple for the table or kitchen, and the tree thrives well on light
4 “THE APPLE. 97
sandy soils, being a native of the banks of the Delaware. It is
also vary, popular at the West.
it of medium size, flat. Skin smooth, yellowish white in
“the shade, ‘streaked and marbled with pale yellow and red in the
and speckled with large rough dots. Stalk long, rather
*y ‘slender, curved to one side, and deeply planted in a smooth, fun-
. . nel-like cavity. Calyx closed, set in a broad basin, which is
‘ slightly. aited around it. Flesh greenish white, very tender,
~ with: anch, sprightly, sub-acid flavour. October to December.
7 “ing *.
Rep Rosset.
Origin, farm of Mr. Sanborn, Hampton Falls, N. H. Tree
on, very vigorous and productive.
Fruit large, roundish, conic. Skin yellow, shaded with dull red
and deep carmine in the sun, and thickly covered with grey dots,
ith a slight appearance of rough russet on most of the surface.
"Stalk rather short and thick, inserted in a medium cavity, sur-
rounded with thin russet. Calyx nearly closed; segments long,
recurved,in a narrow, uneven basin. Flesh yellow, solid, crisp,
tender, with an excellent, rich, sub-acid flavour, somewhat resem-
bling Baldwin. January to April.
Red Canada.
Rep CanapDa,
Old Nonsuch, of Maga.
Richfield Nonsuch.
Steels Red Winter, of Mich.
An old fruit, formerly much grown in Connecticut and Massa-
98 THE APPLE.
chusetts, but is not now much planted on account of its smiail size
and poor fruit; succeeds well in western New York, Chio, and
Michigan. Tree thrifty, but of slender growth ; very productive.
Fruit medium, oblate, inclining to conic, slightly angular. Skin
yellow, mostly shaded with deep red or crimson; somewhat
striped or splashed on the sunny side, and thickly sprinkled with
grey, and sometimes greenish dots. Stalk short, inserted in a
broad, deep cavity. Calyx closed, segments long, in a small,
narrow, somewhat irregular basin. Flesh white, tender, crisp,
al ounding with a brisk, refreshing juice, and retaining its fine,
delicate flavour to the last. January to May.
Red Astrachan.
Rep Asrracnan. Thomp. Lind.
A fruit of extraordinary beauty, first imported into England
with the White Astrachan, from Sweden, in 1816. It bears
abundantly with us, and its singular richness of colour is height-
ened by an exquisite bloom on the surface of the fruit, like that
of a plum. It is one of the handsomest dessert fruits, and its
quality is good, but if not taken from the tree as soon as ripe
it is hable to become mealy. Ripens from the last of July to
the middle of August.
Fruit pretty large, rather above the middle size, and very
smooth and fair, roundish, a little narrowed towards the eye.
Skin almost entirely covered with deep crimson, with sometimes
a little greenish yellow in the shade, and occasionally a little
-usset near the stalk, and covered with a pale white bloom.
THE APPLE. 99
Stalk rather short and deeply inserted. Calyx set in a slight
basin, which is sometimes a little irregular. Flesh quite white,
erisp, moderately juicy, with an agreeable, rich, acid flavour.
. Raw e’s JANNET.
.
Raule’s Jannetting. Winter Jannetting.
~ Rock Remain. Jennett.
Rock Rimmon. Neverfail.
Yellow Janett. Indiana Jannetting.
Origin, Virginia, on the farm of Caleb Ranles. Tree vigorous,
spreading; it puts forth its leaves, and blossoms much later than
other varieties in the spring, and consequently avoids injury by
late frost ; it is, therefore, particularly valuable for the south and
southwest, where it is much cultivated.
Fruit rather large, oblate, considerably depressed, conic, an-
gular. Skin yellowish, shaded with red and striped with crim-
son. Stalk short and thick, inserted in a broad open cavity.
Calyx partially open, set ina rather shallow basin. Flesh whitish
yellow, tender, juicy, with a very pleasant vinous flavour.
February to June. So far has not succeeded well at the north.
Reinerre Brancue D’Espacne. Thomp. Nois.
White Spanish Reinette. Pom. Mag. Lind.
D’Espagne.
Fall Pippin. ite
Large Fall Pippin. g
Cobbett’s Fall Pippin. } 9474"s-
A very celebrated old Spanish variety. Fruit very large,
roundish-oblong, somewhat angular, with broad ribs on its sides,
terminating in an uneven crown, where it is nearly as broad as
at the base. Calyx large, open, very deeply sunk in a broad-
angled, oblique, irregular basin. Stalk half an inch long, set in
a rather small, even cavity. Skin smooth, yellowish-green on
the shaded side, orange, tinged with brownish-red next the sun,
and sprinkled with blackish dots. Flesh yellowish-white, crisp,
tender, with a sugary juice. The tree has the same wood,
foliage, and vigorous habit, as our Fall Pippin, and the fruit
keeps a month longer. This is quite distinct from Fall Pippin,
Reinetre, Canapa. Thomp. Nois.
Canadian Reinette. Lind.
Grosse Reinette d’Angleterre. O. Duh.
Pomme du Caen.
Reinette du Canada Blanche. p Rete
Reinette Grosse du Canada. calla
Reinette du Canada a Cortes.
De Bretagne.
Portugal.
Januarea.
Wahr Reinette.
It is easy to see that the Canada Reinette is a popular and
L.of C.
100 THE APPLE.
highiy esteemed variety in Europe, by the great number of syno-
nyms under which it is known. It is doubtful, notwithstanding
its name, whether it is truly of Canadian origin, as Merlet, a
French writer, describes the same fruit in the 17th century;
and some authors think it was first brought to this continent
from Normandy, and carried back under its newname. At any
rate, it is a very large and handsome fruit, a good bearer, and of
excellent quality in all respects. It is yet little known in the
United States, but deserves extensive orchard culture.
Fruit of the largest size, conical, flattened; rather irregular,
with projecting ribs; broad at the base, narrowing towards the
eye, four inches in diameter, and three deep. Skin greenish-
yellow, slightly washed with brown on the sunny side, sprinkled
with dots and russet patches. Stalk short, inserted in a wide
hollow. Calyx short and large, set in a rather deep, irregular
basin. Flesh nearly white, rather firm, juicy, with a rich, lively,
sub-acid flavour. Ripe in December, and, if picked early in
autumn, it will keep till April.
Rhode Island Greening.
Ruope Istanp Grerenine. Coxe. Thomp. Man.
Burlington Greening. Jersey Greening? Come.
The Rhode Island Greening is such an universal favourite and
is so generally known, that it seems almost superfluous to give a
description of it. It succeeds well in almost all parts of the
THE “APPLE. 101
zountry, and on a great variety of soils, and is, perhaps, more
generally esteemed than any other early winter fruit. In the
Eastern States where the Newtown pippin does not attain full
perfection, this apple takes its place—and in England, it is fre-
quently sold for that fruit, which, however, it does not equal.
|The Green Newtown Pippin described by Lindley is this fruit.]
Fruit large, roundish, a little flattened, pretty regular, but
often obscurely ribbed. Skin oily smooth, dark green, becom-
ing pale green when ripe, when it sometimes shows a dull blush
near the stalk, Calyx small, woolly, closed, in a slightly sunk
scarcely plaited basin. Stalk three-fourths of an inch long
curved, thickest at the bottom, Flesh yellow, fine grained, ten-
der, crisp, with an abundance of rich, slightly aromatic, lively,
acid juice. The tree grows very strongly, and resembles
the Fall pippin in its wood and leaves, and bears most abundant
crops. ‘The fruit is as excellent for cooking as for the dessert
November to February—or, in the North, to March. In some
localities at the West does not succeed, in ‘others very good.
Richard's Graft.
RICHARD’S GRAFT.
Derrick’s Graft. Red i Sef vena
Strawberry.
A very excellent fall apple walt than. of ction, On-
gin, uncertain, supposed to be Ulster County, N. Y. An old
fruit, but little known—lately introduced by E. G@ Studley,
102 THE APPLE.
Claverack, Columbia, County, N. Y.—a free upright grower, a
good bearer, and one of the best dessert apples of its season.
Size rather above medium, oblate. Stem nearlly an inch
long. Cavity deep and broad. Calyx closed, segments re- .
curved, basin deep. Colour yellow, mostly striped with red.
Flesh fine-grained, tender, juicy, pleasant, with a refreshing vi
nous flavour. September and October.
RICHMOND.
Origin, farm of D. C. Richmond, Sandusky, Ohio.—Tree a free
grower, and a profuse bearer. Fruit large, oblate, slightly angular.
Skin light yellow, striped, splashed, and marbled with crimson,
and thickly sprinkled with light brown dots. Stem short, in-
serted in a broad deep cavity slightly russeted. Calyx open, set
in a large furrowed basin. Flesh white, tender, juicy, vinous,
sweet, and rich. October to February.
Rome Beauty.
Rome Beauty.
Gillett’s Seedling.
Origin, Southern Ohio. Tree a moderate grower, succeeds
well at the South-west.
THE APPLES. 108
Fruit large, roundish, approaching conic. Skin yellow, shaded
- and striped with bright red, and sprinkled with light dots. Stem
an inch long, inserted in a large, deep cavity, surrounded by
greenish russet. Calyx partially closed, set in a narrow, deep
basin. Flesh yellowish, tender, juicy, sprightly sub-acid. Core
rather large. October to December.
Roman Stem. Coxe.
The Roman Stem is not generally known out of New-Jersey.
It originated at Burlington, in that State, and is much esteemed
in that neighbourhood. In flavour, it belongs to the class of
sprightly, pleasant apples, and somewhat resembles the Yellow
Belle Fleur. Tree very productive.
Fruit scarcely of medium size, roundish-oblong—or often
ovate. Skin whitish-yellow, with a faint brownish blush,
sprinkled with patches of small black dots, and, when ripe,
having a few reddish specks, unless the fruit is very fair. Stalk
three-fourths of an inch long, inserted in a shallow cavity under
a fleshy protuberance, which the farmers have likened to a
Roman nose, whence the name. Calyx set in a rather narrow
basin, with a few plaits. Core hollow. Flesh tender, juicy
with a rich, pleasant, musky flavour. November to March.
Russet, AMERICAN GOLDEN.
Golden Russet. Man, Ken.
Sheep Nose.
Bullock’s Pippin.
Little Pearmain.
; Coxe.
The American Golden Russet is one of the most delicious and
tender apples, its flesh resembling more in texture that of a but-
tery pear, than that of an ordinary apple. It is widely cultivated
at the West, and in New-England as the Golden Russet, and
though neither handsome nor large, is still an universal favour-
ite from its great productiveness and admirable flavour. The
uncouth name of Coxe, Sheep-nose, is nearly obsolete, except in
New-Jersey, and we therefore adopt the present one, to which it
is well entitled. The tree is thrifty, with upright drab coloured
shoots.
Fruit below medium size, roundish-ovate. Skin dull yellow,
sprinkled with a very thin russet. Stalk rather long and slen-
der. Calyx closed, and set in a rather narrow basin. Flesh
yellowish, very tender, (almost melting,) juicy, with a mild, rich,
spicy flavour. October to January.
The EneiisH GoLpEN Russzr is a sub-acid sort, much inferi>ur
to the above.
104 THE APPLES.
:
Rosser, Boston or Roxsury. Man. Thomp.
Roxbury Russet. Ken. Putnam Russet.
This Russet, a native of Massachusetts, is one of the most
popular market fruits in the country, as it is excellent, a prodi
Boston Russet.
gious bearer, and keeps till late in the spring, It is in every
way highly deserving extensive cultivation.
Fruit of medium size, often larger roundish, a little flattened,
and slightly angular. Skin at first dull green, covered with ,
brownish-yellow russet when ripe, with, rarely, a faint blush on ‘
one side. Stalk nearly three-fourths of an inch long, rather
slender, not deeply inserted. Calyx closed, set in a round basin,
of moderate depth. Flesh greenish-white, moderately juicy,
with a rather rich, sub-acid flavour. Ripens in January, an4
may be brought to market in June.
There are several native varieties of Russet or “Leather
Coats,” of larger size than the foregoing, but they are much infe
riour, being apt to shrivel and become tasteless. Does not suc
ceed well in all localities at the West.
SMOKEHOUSE.
Millereek Vandevere.
English Vandevere.
Origin, Lancaster Co., Pa., near Millcreek, grew on the farm
THE APPLES. 106
of a wealthy Quaker named Gibbons, near his smokchouse,
hence its name. An old variety and popu.ar in Pennsylvania. It
somewhat resembles the old Pennsylvania Vandevere, and is
supposed to be a seedling of it.
Tree moderately vigorous, with a spreading head, a good
bearer,
Fruit rather above medium, oblate, skin yellow, shaded and
splashed with crimson, and thinly sprinkled with large grey
and brown dots. Stalk rather long, curved, inserted in a broad
cavity. Calyx closed, set in a wide basin, of moderate depth,
slightly corrugated. Flesh yellowish, somewhat firm, juicy, crisp,
rather rich, sub-acid. September to February. Unsurpassed
for culinary uses.
Esopus Spitzenburgh.
SpirzenpurcH, Esopus. Coxe.
/®sopus Spitzenberg. Thomp. Lind.
/Hsopus Spitzenburg. Ken,
True Spitzenburgh.
The Esopus Spitzenburgh is a handsome, truly delicious apple,
and is generally considered, by all good judges, equal to the
: 5*
106 THE APPLE.
Newtown Pippin, and unsurpassed as a dessert fruit, by any
other variety. It originated at Esopus, a famous apple district,
originally settled by the Low Dutch, on the Hudson, where it is
still raised in its highest perfection. But throughout the whole
of New York, it is considered the first of apples, and its beauty
and productiveness render it highly profitable for orchard cul-
ture. The fruit of this variety brought from Western New-
York, seems deficient in flavour, which is, perhaps, owing to
the excessive richness of the soil there. The tree has rather
slender shoots, and when in bearing, has long and hanging
limbs.
Fruit large, oblong, tapering roundly to the eye. Skin
smooth, nearly covered with rich, lively red, dotted with distinct
yellowish russet dots. On the shaded side isa yellowish ground
with streaks and broken stripes of red. Stalk rather long,—
three-fourths of an inch—and slender, projecting beyond the
base, and inserted in a wide cavity. -Calyx small, and closed,
set in a shallow basin, which is slightly furrowed. Flesh yellow,
rather firm, crisp, juicy, with a delicious rich, brisk flavour.
Seeds in a hollow core. December to February.
Sommer Rosz. Thomp. Coxe.
Woolman’s Harvest.
A very pretty and very excellent apple, highly esteemed as a
dessert fruit.
Fruit scarcely of medium size, roundish. Skin smooth, rich
waxen yellow, streaked and blotched with a little redon the
sunny side. Stalk rather short, and slender. Calyx closed, set
in an even basin. Flesh tender, abounding with sprightly juice.
Ripens early in August.
Sweetine, Lapiss’.
The Ladies’ Sweeting we consider the finest winter sweet
apple, for the dessert, yet known or cultivated in this country.
Its handsome appearance, delightful perfume, sprightly flavour,
and the long time which it remains in perfection, render it uni-
versally admired wherever it is known, and no garden should
be without it. “It is a native of this neighbourhood, and thou-
sands of trees of this variety have been sent from this garden,
to various parts of the Union. The wood is not very strong, but
it grows thriftily, and bears very abundantly.
Fruit large, roundish-ovate, narrowing pretty rapidly to the
eye. Skin very smooth, nearly covered with red in the sun, but
pale yellowish-green in the shade, with broken stripes of pale
red. The red is sprinkled with well marked, yellowish-gray
dots, and covered, when first gathered, with a thin white bloom.
There is also generally a faint marbling of cloudy white over
ae
v
THE APPLE. 107
the red, on the shady side of the fruit, and rays of the same
around the stalk. Calyx quite small, set in a narrow, shallow,
Ladies’ Sweeting.
plaited basin. Stalk half an inch long, in a shallow cavity,
Flesh, greenish-white, exceedingly tender, juicy and crisp, with
a delicious, sprightly, agreeably perfumed flavour. Keeps with-
out shrivelling, or losing its flavour, till May.
Swaar. Coxe. Floy. Thomp.
This is a truly noble American fruit, produced by the Dutch
settlers on the Hudson, near Esopus, and so termed, from its
unusual weight, this word, in the low Dutch, meaning heavy.
It requires a deep, rich, sandy loam, to bring it to perfection,
and, in its native soils, we have seen it twelve inches in circuin-
ference, and of a deep golden yellow colour. It is one of the
finest flavoured apples in America, and deserves extensive cul-
tivation, in all favourable positions, though it does not succced
well in damp or cold soils.
Fruit large, regularly formed, roundish. Skin greenish-yel-
low when first gathered, but when entirely ripe, of a fine, dead
gold colour, dotted with numerous distinct brown specks, and
sometimes faintly marbled with gray russet on the side, and
round the stalk. Stalk slender, three fourths of an inch Jong,
*
108 THE APPLE.
inserted in a very round cavity. [Sometimes this cavity is par-
tially closed.] Calyx small, greenish, set in a shallow basin—
scarcely plaited. Flesh yellowish, fine grained, tender, with an
exceedingly rich, aromatic flavour, and a spicy smell. Core
small. The trees bear fair crops, and the fruit is in season from
December to March. - .
VANDERVERE OF New York.
Newtown Spitzenburgh. Ox Eye.
Joe Berry.
We have retained the name, under which we have long
known our very favourite apple, although we are persuaded it
does not belong to it. It appears to be clearly proved that it
did not originate in Delaware, but-that it had its origin in New- .
town, Long Island, and was described by Coxe, by the name of
Newtown Spitzenburgh ; but it has so long borne the name of
Vandevere, that we think it not practicable to restore its true
name, and therefore propose to call it Vandevere of New York.
Tree moderate, vigorous and productive, in rich, light soil, of
most excellent fruit, which is suited to more tastes than any
other apple of its season.
~ Fruit medium, oblate, slightiy conic. Skin fine yellow, washed
x
THE APPLE. ; 109
_. with light red, striped and splashed with deeper red, and richly
: shaded with carmine on the sunny side, covered with a light
Vandevere of New York.
bloom, and sprinkled with peculiar grey specks. Stalk short, in-
serted in a wide cavity. Calyx small, closed, set in a regular
basin of moderate depth. Flesh yellow, crisp, tender, with 4
rich, sprightly, vinous flavour, scarcely sub-acid. October to
February.
Wagener Apple.
110 : THE APPLE.
W AGENER.
Origin, Penn Yan, Yates Co., N. Y. Tree, thrifty, upright ;
requires thinning to produce good flavoured fruit; when grown
in the shade, is wanting in flavour.
Fruit medium, or above, irregularly oblate, angular. Skin
white, mostly shaded with crimson, obscurely striped, and
sprinkled with light dots. Stalk nearly an inch long, rathe1
slender, inserted in a large, broad, irregular cavity. Calyx small
and closed, set in a rather abrupt somewhat corrugated basin,
Flesh yellowish, very tender, juicy, with an excellent brisk
vinous flavour. A very delicate apple. Ripe November to Fe-
bruary.
WESTFIELD SEEK-NO-FURTHER.
Connecticut Seek-no-further.
Seek-no-further.
The Westfield Seek-no-further is the Seek-no-further of Con-
necticut, and is an old and highly esteemed variety of that dis
trict. It has a pearmain flavour.
Fruit large, pretty regularly round. Skin pale, or dull red
over a pale clouded green ground—the red sprinkled with ob-
scure russety yellow dots. Stalk very slender, three-fourths of an
inch long, inserted in an even cavity. Calyx closed, or with a
few reflexed segments, and set in an even basin of moderate
depth. Flesh white, fine grained, tender, with a rich, pearmain
flavour. A first rate fruit. October to February.
Wuirt WInterR PEARMAIN.
Origin unknown, by some thought to be an old eastern variety,
highly esteemed at the west, for all purposes. Specimens sent us
by Henry Avery, and others, were of the best quality. Tree
spreading, hardy, and thrifty, a regular and good bearer.
Fruit medium, or above, oblong, conic, somewhat oblique.
Stalk short, mserted in a deep round cavity. Calyx nearly
closed, segments long, basin uneven, surrounded by five pro-
minences, which are continued in obscure angles along its
sides. Skin pale yellow, with a slight blush or warm cheek,
thickly sprinkled with minute brown dots. Flesh yellowish,
tender, crisp, juicy, with a very pleasant subacid flavour. Ja-
nuary to April.
Winter Harvey in many respects is similar to the above, and
nay prove 60.
Se
ta
&
»
a
rer
THE APPLE. 111
White Winter Pearmain.
Wiu1am’s Favourite. Man. Ken.
. William’s Early. William’s Red.
A large and handsome dessert apple, worthy of a place m
every garden. It originated at Roxbury, near Boston, bears
abundantly, and ripens from the last of July to the first of
September. An excellent market variety.
Fruit of medium size, oblong, and a little one-sided. Stalk
an inch long, slender, slightly sunk. Calyx closed, in a narrow
angular basin. Skin very smooth, of a light red ground, but
nearly covered with a fine dark red, Flesh yellowish-white, and
of avery mild and agreeable flavour. Requires a strong rich soil
WintTeER Pippin or GENEVA.
An apple bearing the above local name, was found growing in
the garden of Mrs. Crittendon, and is deserving of notice. The
appearance of the tree and fruit is strikingly like that of the
Fall pippin, but is a very late keeper, continuing in perfection
until May.
Fruit large, oblate, slightly angular. Skin fine yellow with a
crimson cheek, sparsely covered with grey dots. Stalk short
and small, inserted in a narrow cavity. . Calyx open, segments
Jong, basin open. Flesh yellow, tender, juicy, vinous, excel-
lent. June to May.
2 a eo
112 THE APPLE.
Wiyesap. Coxe.
Wine Sop? TZhomp. Potpie Apple. :
This is not only a good apple for the table, but it is also one
of the very finest cider fruits, and its fruitfulness renders it a
great favourite with orchardists. The tree grows rather irregu-
larly, and does not form a handsome head, but it bears early,
and the apples have the good quality of hanging late upon the rs
trees, without mjury, while the tree thrives well on sandy, light %
soils. Valuable at the west. ; a
Fruit of medium size, rather oblong. Skin smooth, of a fine mi
dark red, with a few streaks, and a little yellow ground, appear-
ing on the shady side. Stalk nearly an inch long, slender, set
in an irregular cavity. Calyx small, placed in a regular basin,
with fine plaits. Flesh yellow, firm, crisp, with a rich, high
flavour. November to May.
;
Wood's Sweet.
Woon’s Sweet.
Hyde’s Sweet.
Specimens of this handsome fruit were sent us by J. M
Ketchem, of Brandon, Vt., who says it originated with David
Wood of Sudbury, of that state, and is there considered the best
fall sweet apple in cultivation; growth nearly equal to Baldwin,
as large and as fair as R. I. Greening, and productive.
Fruit large, irregularly oblate. Skin whitish, yellow, waxen,
or oily, shaded and striped with fine rich red. Stalk rather
short, inserted in a broad deep furrowed cavity. Calyx small,
closed, set in a rather deep open basin. Flesh white, tender,
ee ee ee
a
THE APPLE. 118
juicy, almost melting with a delightful rich saccharine flavour,
September, November.
CLASS II.
Comprises those that are generally of “very good” quality,
many of which however are new and untested,-and may on fur-
ther trial rank as “ best,” while others may not prove worthy of
this class. -
Axssottr’s SWEET.
From N. Hampshire. Rather above medium size, conic. Skin
yellow, covered with red stripes and blotches, and many white
dots. Flesh white, tender, juicy, and pleasant. Ripe December
to March.
ADAMS.
Originated with James Adams, Union Co., Pa., large, round-
ish, oblate, faintly mottled, and stripe’ with red on a greenish
yellow ground. Stem rather short and thick, cavity broad, acute.
Calyx rather large, segments closed, basin wide, moderately deep
plaited. Flesh greenish white, of fine texture, rather juicy, flavour
pleasant. January to April. (Ad. Int. Rep.)
AGNES’s.
Origin, Lancaster Co., Pa., specimens received of Jonathan
Baldwin, Downingtown, Pa. Fruit rather below medium, ob-
late, somewhat oblique. Skin yellowish, striped and shaded with
red, and sprinkled with light brown dots. Stem short and small,
inserted in a large cavity. Calyx closed, in a medium basin.
Flesh tender, with a spicy, pleasant, sub-acid flavour. Septem-
ber, October.
AILEsS.
A native of Chester Co., Pa., of vigorous growth, and produc-
tive. Fruit large, oblate, skin yellowish, shaded and striped with
red. Stem short, cavity narrow. Calyx in a round moderate
basin. Flesh yellow, fine, crisp, juicy, with a rich vinous flavour,
highly esteemed for cooking, not in eating till spring, and will
keep till mid-summer. _
ALLUM.
Hallum. Rockingham Red.
Much grown in northern N. Carolina, valuable chiefly for
its keeping properties. Fruit medium, oblate, irregular. Skin
deep red. Flesh whitish, crisp, tender, juicy, with a brisk acid
favour. January to April.
.114 THE APPLE
AnGLo-AMERICAN.
Raised by W. H. Read, Canada West. Tree vigorous and
productive, Fruit medium, roundish, conic, slightly angular,
Skin yellowish, marbled, striped and splashed with bright red.
Stalk short, rather slender, inserted in a cavity of moderate depth.
Calyx large and open in a moderate basin. Flesh white, tender,
juicy, sweet, slightly aromatic, excellent. August, September.
ARoMATIC CAROLENA.
Origin, Pomaria, 8. Carolina. Fruit large, oblate, conic, ob-
lique, pale red, slightly streaked, with a heavy bloom. Flesh ex-
ceedingly tender and melting, flavour highly aromatic and
excellent, season last of June and all of July. An abundant
bearers. (W. Summer in Hort.)
ASHLAND.
Origiu, unknown. Tree upright, moderate grower, a good and
annual bearer, receive. from Robt. Buchanan of Cincinnati.
Fruit medium, approachins conic, truncate, angular. Skin yellow-
ish, striped and shaded with carmine, and considerably sprinkled
with Jarge light dots. Stem small and short, inserted in a large
open cavity surrounded by greenish russet. Calyx open, set in
a rgund abrupt basin. Flesh yellow, tender, juicy, with a very
pleasant, mild, sub-acid flavour. January and February.
ASHMORE.
Red Ashmore. Fall Wine?
Fruit large, oblate, inclining to conic. Skin whitish, oily,
shaded and washed with crimson, and sprinkled with light dots
beneath the skin. Stem very short, cavity broad and very deep,
russeted. Calyx partially closed, set in a deep open basin.
Flesh white, tender, juicy, with a very pleasant vinous flavour,
somewhat aromatic. October, November.
Aunt Hannau.
Origin, Essex Co., Mass. Tree of slow growth. Fruit medium,
oblate, nearly globular. Skin golden yellowish, sprinkled with
russet. Stem short, inserted in a cavity surrounded by russet.
Calyx closed, basin very shallow. Flesh yellow, fine grained, with
a rich peculiar flavour, slightly musky. December to February.
Autumn Prarmaty. Thomp.
Summer Pearmain. Lind. Miller, P. Mag.
Winter Pearmain, of the Middle States.
Parmain d’ Eté. Knoop.
A slow growing tree, but attains a large size. Fruit of me-
THE APPLE. hs
dium size, oblong, narrowing gradually towards the eye. Skin
brownish yellow, mixed with green on the shaded side, but next
the sun reddish, blended with yellow, streaked with deeper red,
and sprinkled with numerous small brown specks. Stalk short,
obliquely planted under a fleshy lip. Calyx set in a broad shal-
low basin, which is sometimes scarcely at all sunk, and obscure
ly plaited. Flesh pale yellow, crisp, firm, a little dry, but rich
and high flavoured. Branches slender. This most excellent
old dessert fruit is the “Winter Pearmain” of most old Ameti-
can orchards, and is a great favourite with many amateurs.
October and November, and keeps till March.
Autumn Pippin.
From Vermont.—Origin unknown. ‘Tree vigorous, a regu-
lar bearer. Fruit above medium, oblong, conic. Skin yellow,
with a slight bronzed cheek sparsely covered with green dots.
Stem very short, cavity deep. Calyx closed, in a deep narrow
basin. Flesh whitish, juicy, tender, pleasant, subacid. Novem-
ber and January.
AMERICAN Beauty.
Sterling Beauty.
Origin Sterling, Mass., received from O. V. Hills. Tree vi-
gorous and productive. Fruit above medium, globular, some-
what elongated. Colour chiefly deep red, thickly dotted with
light grey. Stalk medium, inserted in a rather deep round ca
vity. Calyx closed, basin broad and shallow. Flesh white,
erisp, and juicy, with a sweet, rich, vinous flavour. December
to April.
AUTUMNAL SwAAR.
Grown at the West. Fruit large, roundish, conic. Skin yel-
low, sprinkled with star-shaped dots. Stalk rather short, cavi-
ty broad, deep, slightly russeted. Calyx small and closed, basin
deep, abrupt, and corrugated. Flesh yellow, juicy, tender, with
a pleasant, rich, mild, subacid flavour. September.
AvutuMNAL SwEETr Swaar.
Sweet Swaar. Sweet Golden Pippin.
Fruit large, oblate, sometimes very slightly ribbed. Skin
rich yellow. Stalk an inch or more long, variable; cavity and
basin wide and slightly ribbed. Flesh tender, yellowish, not
juicy, with a very sweet, spicy, agreeable flavour. Mid. autumn,
116 THE APPLE.
Growth vigorous, shoots diverging, tree spreading. One of the
finest autumn sweet apples. (J. J. T.)
AVERILL.
Wolf’s Den.
Origin Pomfret, Conn. Tree vigorous, productive.
Fruit rather large, irregularly conic, angular. Skin greenish,
yellow striped, and shaded with red. Stem short and stout,
inserted in a narrow cavity. Calyx closed, set in a very shallow,
slightly furrowed basin. Flesh whitish, tender, juicy, with a plea
sant sub-acid flavour. February to June.
BatcHELLor.
King.
A native of western North Carolina; a vigorous grower,
Fruit very large, oblate, conic, angular. Skin lemon yellow,
mostly shaded with red, sometimes obscurely striped, and sprin-
kled with light dots. Stalk very short, inserted in a large cavity,
surrounded by a little russet. Calyx open, basin broad, deep,
and furrowed. Flesh white, very tender, fine grained, -quite
juicy, with a rich, sub-acid flavour. October, November.
Bakr.
From Charles Kessler, Berks Co., Pa. Size below medium,
roundish, oblong. Skin mottled with red, and striped with dark
crimson, on a greenish-yellow ground, with numerous grey dots.
Stem long, inserted in a wide, deep cavity. Calyx closed, set in a
moderately wide, shallow, plaited basin. Flesh tender, fine texture,
flavour pleasant, quality “very good.” April. (Ad. Int. Rep.)
Battey’s Spice.
The original tree is growing in the nursery of John W.
Bailey, Plattsburgh, N. Y. Moderately vigorous and _pro-
ductive.
Fruit medium, roundish, ovate, conic. Skin light yellow, some-
times with a faint blush. Stem large, inserted in a rather deep
cavity. Calyx closed, basin moderate. Flesh fine grained, tender,
gneys spicy, rich, sub-acid. Middle of September to middle of
ctober.
Battey’s Sweet.
Edgerly’s Sweet. Howard's Sweet.
Paterson’s Sweet.
From Perry, Wyoming Co., N. Y., probably an old variety
from the East, growth vigorous, productive, much prized by
many.
THE APPLE. a Lal
Fruit large, conic, approaching oblong. £kin yellowish, mostly
shaded and obscurely striped with red, and thickly sprinkled
with minute dots. Stem short and rather small, inserted in a nar-
row cavity. Calyx small, closed, set ina narrow, irregular basin.
Flesh tender, not very juicy, almost melting, with a honied, sweet
flavour. November to March.
Bai.ey’s GoLpEN.
Origin, Kennebec Co., Maine. Tree productive. Fruit large,
oblong, flattened at base and crown. Skin yellowish, slightly
russeted, with a warm cheek. Stem short, surrounded by rus-
set ina broad deep cavity. Calyx arge and open, basin shal-
low. Flesh white, with a pleasant sub-acid flavour. January
to March.
Barpour.
Originated with J. Barbour, Lancaster Co., Pa. Size medium
roundish, oblate, inclining to conical. Skin mottled, and striped
with red of different hues on a greyish ground, with nu-
merous grey specks. Stem rather short, in a moderately deep
rather narrow cavity. Calyx small, closed, set in a shallow
plaited basin. Flesh yellowish, white, tender, juicy, flavour plea-
sant, quality very good. (Ad. Int. Rep.)
Baxer’s SwEeEt.
Winter Golden Sweet.
Long Stem Sweet.
Late Golden Sweet.
An old fruit of Holland and New London Counties, Conn.,
and much cultivated there. Fruit medium, roundish, of agolden ~
yellow colour, with some patches of russet. Stem long, inserted
in a broad shallow cavity. Calyx closed, in a moderate basin.
Flesh yellow, rather coarse, exceedingly saccharine and pleasant.
November, December.
Ba.timMore.
Raised by Mr. Smith, near Baltimore. Fruit very large,
roundish, oblate, slightly angular. Skin pale yellcw, with a
faintly washed check, thickly sprinkled with brown dots. Stem
short, in a medium cavity. Calyx closed, basin shallow. Flesh
yellowish, rather compact, juicy, and pleasant, sub-acid. Sep-
tember, October. May prove Gloria Mundi
Bars.
Origin, Rhode Island. Fruit rather large, round, pale yellow
marbled, and nearly covered with red and a few russet spots.
118 THE APPLE.
Stem long, slender, cavity narrow and deep. Calyx large, open,
in a broad shallow furrowed basin. Flesh whitish, remarkably
tender, juicy, rich, mild, and pleasant. Last of August and
September. (Cole.) ‘
BarreErt.
Origin, Kensington, Conn. Fruit medium to large, conic
Skin yeliow, striped and splashed with carmine. Stem short
and thick, inserted in a deep cavity surrounded by russet.
Calyx partially closed, set in a rather large basin. Flesh yellow,
juicy, tender, with a very pleasant vinous aromatic flavour, al-
most sweet. January to March.
Beauty or Kent. Thomp. Lind. Ron.
A showy English sort for culinary uses. The tree grows very
strong and upright, moderately productive. Fruit very large,
roundish, but flat at the base, and narrowing distinctly to the
eye, where it is slightly ribbed. Skin smooth, greenish-yellow,
marked with large, broken stripes of purplish red. Stalk short,
sleuder, deeply planted in a round, russeted, corrugated cavity.
Calyx small, set in a narrow basin. Flesh juicy, crisp, tender,
with a simple sub-acid flavour. October and November.
Bravuty oF THE West. Ken.
A large, showy, sweet apple, of fair flavour.
Fruit large, round and regularly shaped. Skin smooth, light
greenish-yellow, marked with small stripes of red. Stalk short,
set in around cavity. Flesh tender, juicy, sweet, and pleasant.
A fall fruit, but may be kept for some time.
BEErFStEAk.
Garden Apple.
Origin farm of Joel Davis, Amesbury, Mass. Habits similar
to Baldwin, very productive.
Fruit medium, oblate, inclining to oval. Skin yellow, marbled,
striped and splashed with red. Stem short, inserted in a broad, ~
deep cavity. Calyx closed, basin shallow. Flesh yellowish, tender,
with a mild, pleasant, sub-acid flavour. October, November.
Br.itte et Bonne.
Tenor Hills.
A large, fine apple, having a great reputation in the vicinity
of Hartford, Conn., a vigorous grower and productive.
Fruit very large, oblong or oblate. Skin golden yellow, thickly
THE APPLE. 119
sprinkled with small dots. Stem short, inserted in a broad, deep
cavity, surrounded by thin russet. Calyx closed, basin moderate
- anduneven. Flesh yellow, coarse, juicy, with a pleasant, rather
rich, sub-acid flavour. October to March.
Be.ie-Fievr, Brasant. Thomp. Ron.
The Brabant Belle-Fleur is a new variety from Holland. The
habit of the tree is spreading, and it requires to be grafted high
to make a good head.
Fruit large, roundish-oblong, slightly ribbed. Skin pale yel-
low, much striped with red. Calyx large, set in a pretty wide,
irregular basin. Flesh firm, juicy, with a rich, pleasant, sub-acid
flavour. October to January.
BELDEN SWEET.
Grown in Connecticut, very prolific. Fruit medium, or below
conic, angular. Skin light yellow with a warm cheek. Stem
medium, in an acute, deep cavity. Calyx closed, in a small
basin. Flesh white, tender, juicy, saccharine, with a pleasant,
aiczaatic flavour. December to March.
Ben Davis,
Ben Davis.
J. 8. Downer, of Elkton, Todd Co., Kentucky, has furnished
120 THE APPLE.
us with the following description and outline, which he says is
one of the finest apples he ever met with, and is supposed to
have originated in that county. Tree of vigorous growth, a con-
stant and abundant bearer.
Fruit large, roundish, narrowing a little to the eye. Skin beau
tifully striped, splashed and marbled with bright red, on yellowish
ground. Stalk short. deeply inserted in a deep, narrow, somewhat
uneven cavity. Calyx closed, in an angular deep basin. Flesh
white, sometimes slightly tinged with red, tender, juicy, with a
mild, sub-acid, very pleasant flavour. Season winter and
spring.
Berry.
Pound. Red Hazel. Red Warrior.
Origin Virginia or North Carolina. Tree vigorous, upright,
very productive, and a valuable market fruit.
Fruit rather above medium, obliquely depressed. Skin striped,
and splashed with red, on a greenish yellow ground, with large
dots, having adark centre. Stem short, in a generally broad deep
cavity. Calyx open, basin shallow and uneven. Flesh rather
coarse, juicy, with a pleasant, sub-acid flavour. November to
March.
Benoni. Man. Ken.
This excellent early apple is a native of Dedham, Mass. The
fruit is of medium size, nearly round. Skin deep red. Flesh
yellow, tender, and of an agreeable rich, sub-acid flavour.
Ripens during the whole month of August, and is a good and
regular bearer.
Bersy’s Fanoy.
Origin unknown, a free grower, rather spreading, good
bearer.
Fruit scarcely medium, oblate. Skin yellowish, shaded with
dullred. Stem short, inserted in a moderate cavity. Calyx closed,
basin shallow and uneven. Flesh compact, tender, pleasant, mld,
sub acid flavour. December to March.
BrerrEeR THAN Goop.
Juicy Bite.
Origin uncertain. Tree thrifty, but rather slender; very
productive. Fruit medium, oblate. Skin pale yellow, with |
a few brown dots. Stem short, inserted in a broad cavity.
Calyx closed, basin large and open. Flesh yellowish, very ten-
der, juicy, with a mild, pleasant, subacid flavour, November
to January. (Trans. A. P. S.)
THE APPLE. 121
BentieEy’s SwEeEtT.
From Virginia. Tree moderately vigorous, hardy, good bear-
er, great keeper, valuable in the south in rich soils. Fruit,
above medium, oblong, irregular, flattened at ends, red and
yellow striped or blotched. Stem long, curved. Calyx large,
basin open, deep, furrowed. Flesh yellowish, firm, tender, juicy,
very good. September to January. (Elliott.)
Bevan’s Favourite.
Origin Salem, New Jersey, where it is a favourite. Tree
vigorous and productive. Fruit medium, oblate, slightly conic.
Skin yellow, striped and splashed with red. Flesh white, firm,
erisp, subacid. August.
Buacx Coat.
Welcome.
Tree vigorous, very productive. Fruit rather large, rounu-
ish. Skin deep red almost black, with a slight bloom, and
many white dots. Flesh white, slightly tinged with red, tender,
agreeable, not very juicy. November to February.
Buepsoe Prerin.
Raised by John Bledsoe of Carroll Co., Kentucky. Growth
moderate, rather spreading, productive, a promising winter apple
for the south. Fruit very large, regular, roundish, flattened at
the base, tapering to the apex. Skin greenish yellow, very ob-
scurely striped. Stem short, cavity deep, shghtly russeted.
Calyx partly closed, in a somewhat furrowed basin. Flesh
white, fine texture, crisp, juicy, with a mild pleasant sub-acid
flavor, “very good.” December to April. We are indebted for
the above description to the Ky. Horticultural Society reports.
Biock.ey.
Origin, near Philadelphia. Growth upright, moderate, a
good bearer. Fruit medium or large, roundish, flattened, angular.
Skin fine yellow, sometimes with a faint blush, thinly sprinkled
with brown dots. Stem short, rather stout, inserted in a deep
cavity. Calyx partially closed, set in a broad, deep, corrugated
basin. Flesh yellowish, compact, rich, sprightly, mild sub-acid,
November to January.
BLAKELY.
Origin, Pawlet, Vermont, on the farm of Mr. Blakely. Vi
gorous, upright growth, regular bearer.
122 THE APPLE.
Fruit large, regularly oblate, slightly conic. Skin yel.ow
with a sunny cheek, thinly sprinkled with reddish dots. Stem
small and short, inserted in a broad cavity of moderate depth.
Calyx nearly closed, basin small and shallow. Flesh tender,
juicy, with a very pleasant, mild, sub-acid flavour. January,
March. '
Boa.sBurRG.
A seedling of Centre Co., Pa. Large, oblong, inclining to
conical, delicately mottled, and striped with red on a yellow
ground. Stem short, thick, inserted in a deep acuminate rus-
seted cavity; basin deep, moderately wide. Flesh yellow,
Juicy, sprightly, and refreshing. Quality very good. February.
(Ad. Int. Rep.)
Bonu.
Magnum Bonum.
Raised by Squire Kinney, Davidson Co., N. Carolina. Tree
hardy and vigorous, an early and abundant bearer.
Fruit large, oblate, colour light to dark red, basin and cavity
shallow. Stem medial length. Flesh yellow, sub-acid, rich, and
delicious. (G. W. Johnson, Ms.)
Bourassa.
A foreign variety, succeeds well at the north, apt to shrivel
and does not keep well.
Fruit medium, roundish, conic, ribbed. Skin yellowish, rich
orange russet on the sunny side. Stem rather long, in a deep
uneven cavity. Calyx closed, segments large, basin very small.
Flesh white, sometimes stained, tender, with a pleasant aromatic
flavour. November, December.
Bow utne’s SwEeEt.
Raised by Louis Bowling, Spottsylvania county, Va. and
introduced by H. R. Roby, Fredericksburgh, Va. A very vigor-
ous grower and very productive.
Fruit medium, roundish. Colour dull red, on a yellow ground,
Flesh rich, juicy, sweet, and entirely free from acid. October to
January. (H.R. Roby, Ms.)
Bowker.
Tree vigorous, rather spreading, good bearer. Fruit medium,
roundish, flattened, slightly conic, angular. Skin pale yellow,
THE APPLE. 123
tinged with crimson, sparsely covered with brown, and grey
dots. Stem short, slender, inserted in a medium cavity. Calyx,
closed in a somewhat shallow, corrugated basin. Flesh white,
tender, juicy, pleasant, mild, sub-acid. _ October.
BrREeNNAMAN.
Origin, Lancaster county, Pa. Raised by Mr. Brennaman.
Fruit rather above medium size, yellowish, nearly covered with
red stripes. Stem short, in a large cavity. Calyx closed in a
deep basin. Flesh white, tender, juicy, with a pleasant, sub-acid
flavour; excellent for cooking. August—September.
Brices’s AuBURN.
Origin, Auburn, Maine. Fruit large, oblate, very much de-
pressed. Skin light yellow, with a slight blush on the sunny
side. Stem rather long, in a very large cavity. Basin broad
and shallow. Flesh fine, white, with a very pleasant, sub-acid
flavour. Tree hardy and productive. September, October.
(Me. P. S. Report.)
BrirrLe Sweet.
Origin unknown ; good grower, and very productive.
Fruit above medium, roundish, approaching conic, sometimes
elongated, angular. Skin greenish yellow, shaded and splashed
with crimson, sprinkled with grey dots. Stem short, inserted in a
broad, shallow cavity. Calyx closed, set in a small corrugated
basin, Flesh yellowish, crisp, tender, j juicy, sweet, and excellent,
September, October.
Brooxss’ Pippin.
Origin, farm of Wm. Brookes, Essex county, Va. Tree vigor-
ous, upright, bearing abundantly every year.
Fruit large, roundish, inclining to conical, obscurely ribbed,
greenish yellow, with a faint blush. Stem short, rather stout,
inserted in a deep, irregular, russet cavity. Basin small, shallow,
waved, sometimes furrowed. Flesh crisp, juicy, of fine texture,
with a pleasant aroma quality. November to March. (Ad.
Int. Rept.)
Bucxs County Prrrin.
Origin, farm of M. Moon, Morrisville, Bucks Co., Pa. Tree
upright, moderately vigorous and productive.
Fruit large, roundish, srather obliquely depressed. Skin greenish
yellow, sometimes with allush. Stalk short, in a large cavity.
Calyx closed, basin wide, deep, slightly corrugated, Flesh tender
firm, juicy, slightly sub-acid. (M. Moon, Ms.)
a
124 THE APPLE.
Bucuanan’s Pippin.
Buchanan’s Seedling.
Raised by Rebert Buchanan, of Cincinnati, O., from whoin we
received specimens. ‘Tree vigorous and very productive.
Fruit medium, oblate, very much flattened, slightly angular
Skin yellowish, somewhat waxen, deeply shaded with maroon,
sometimes very obscurely striped and thickly covered with light
conspicuous dots. Stalk very short and small, surrounded by thin
scaly russet, inserted in a large cavity. Calyx partially closed, set
in around abrupt basin, slightly ribbed. Flesh greenish, very
solid, crisp and juicy, with a fine, refreshing, sub-acid flavour
March, April.
BuckinGHaAmM.
Supposed to have originated with the Cherokee Indians,
Cass Co., Ga. Tree vigorous, erect, productive.
Fruit large, oblate, inclining to conic, angular. Skin greenish
yellow, shaded, striped and splashed with crimson, and thickly
sprinkled with white and grey dots. Stem very short, inserted in
a broad, deep cavity, surrounded by russet. Calyx closed, in a
large, deep, irregular basin. Flesh yellow, juicy, tender, with a
brisk, rich, sub-acid flavour. October, November.
Buck Mrapow
Origin, Norwich, Conn., productive. Fruit above medium,
globular, slightly conic. Skin yellow, marbled and streaked
with red. Stem short, in a deep, abrupt cavity, thinly sur-
rounded by russet. Calyx small, closed, in an open basin.
Flesh yellowish, tender, juicy, with a rather rich, pleasant,
vinous flavour. November to March.
Burrineton’s EARLY.
Origin said to be on the Brandywine, Pa. Tree of good
growth, bears moderately.
Fruit medium or below, oblate, angular. Skin yellowish white,
sometimes a faint blush. Stalk short, cavity large. Calyx closed,
basin shallow, slightly corrugated. Flesh tender, juicy, with a
sprightly, sub-acid flavour, Middle of August.
Butter.
Green Abram. WN. C. Greening.
Extensively cultivated on the line of Virginia and North Caro
‘ina, where it is esteemed for its late keeping and productive
ness.
THE APPLE. 126
Fruit medium, small, roundish Skin greenish yellow, striped
and mottled with. light and dark red, and sprinkled witn large
light dots. Stalk short, set ina small cavity, often bya lip. Calyx
closed, basin deep. Flesh tender, juicy, with a pleasant, sub-acid
favour. January to April.
This is said to be distinct from Abram, Father Abram, or Red
Abram, and also Father Abraham of Coxe. Further trial is
necessary to decide.
Burr.
Granny Buff.
Origin uncertain. Tree vigorous, erect. Fruit very large,
irregular, roundish flattened and slightly angular. Skin thick,
yellow, striped, and shaded with red, very dark next the sun,
marked with a few greenish russet spots. Stem three-fourths of
an inch long, in a medium cavity. Calyx in a large, irregular
basin. Flesh white, and when well ripened, tender and excellent,
sometimes indifferent. November to March. (White’s Gard.)
Burr’s WintER Sweet.
Raised by Elisha Burr, Hingham, Mass., a good grower, comes
early into bearing, productive.
Fruit medium, oblate. Skin yellow, marbled and striped
with red. Stem short, inserted in a large cavity. Calyx closed,
basin small. Flesh yellowish, fine grained, tender, juicy, with a
sugary, aromatic flavour. November to March.
Busu.
Origin, farm of Christian Dale, near Boalsburg, Centre Co., Pa,
Rather above medium, oblate, inclining to conical, greenish
yellow, with many russet dots near the crown, and occasionally
afaint blush. Stem nearly an inch long, inserted in a deep, open,
furrowed cavity. Calyx very small, set in a deep, narrow plaited
basin, flavour pleasant. September. (Ad. Int. Rep.)
Bourrter.
From Pennsylvania.—Tree, vigorous, upright, very productive,
Fruit, above medium, roundish, inclining, and cylindric. Skin
yellow, fair. Stem short, cavity deep and round Calyx small,
closed, basin large and open. Flesh whitish, very sweet and
rich, valuable for cooking, and esteemed for making apple but-
ter. September and October.
CALEB SWEET.
A Pennsylvania fruit. Tree vigorous and productive.
Fruit medium, rorndish, flattened. Skin yellow. Flesh ra:
126 THE APPLE.
ther fine, very sweet, excellent for cooking. Last of August
and first of September.
CULLASAGA.
Raised by Miss Ann Bryson, Macon Co., N. Carolina.—Good
grower, and a standard winter fruit for the south.
Fruit medium or large, roundish, inclining to oval, flattened
at base, and crown. Skin yellowish, mostly shaded and strip.
ed with dark crimson, and sprinkled with whitish dots. Stem
small and short, inserted in a deep cavity, surrounded by russet.
Calyx open, set in a shallow, corrugated basin. Flesh yellowish,
tender, juicy, with a very mild, rich, saccharine flavour. Janu-
ary to April.
Cannon PEARMAIN.
Tree vigorous, spreading and productive; much grown in
N. Carolina, and some portions of the West.
Fruit medium, roundish, conic. Skin yellow, striped and
marbled with red. Stem medium, in a small cavity. Calyx
small, closed, basin abrupt. Flesh yellowish, firm, with a rich,
pleasant, vinous flavour, resembling Pearmain. December to
February.
Camax’s SWEET.
Camak’s Winter Sweet. Grape Vine.
Origin Macon Co., N. Carolina.
Fruit medium, roundish, obliquely conic. Colour whitish
green, with a warm cheek. Stem rather long, inserted in a
deep, narrow cavity. Calyx open, in a broad, shallow basin.
Flesh juicy, firm, not very tender, with a rather rich aromatic
flavour. November, to May and June.
Capron’s PLEASANT.
Fruit medium or above, roundish oblate. Skin greenish
yellow with a brownish tinge. Stem, rather stout, inserted in
an open cavity. Calyx large, ina medium basin. Flesh yel-
low, juicy, tender, mild, subacid, and very agreeable. Septem-
ber to October.
CAROLINE,
Origin premises of A. G. Baldwin, Hanover, New Jersey.
Tree, vigorous and productive.
Fruit medium, oblate, angular. Skin yellowish, mostly shad-
ed with maroon, obscurely striped, and thickly covered with
light dots. Stalk three quarters of an inch long, inserted
in a cavity surrounded by green russet with rays. Calyx,
eo,
or
THE APPLE. fifi
¢.osed, set in a shallow, uneven basin. Flesn, greenish, tender,
juicy, with a mild, pleasant, subacid flavour. January to April.
Carouiva Rep June.
Red June. Blush June.
Origin, somewhat uncertain, supposed to be Carolina. Tree
very vigorous, upright, an early and abundant bearer, much
esteemed at the south and sonth-west as their best early apple,
ripe a few days after Early Harvest, not equal to it in flavour
but more profitable as an orchard fruit.
Fruit medium or below, oval, irregular, inclining to conic.
Skin smooth, nearly the whole surface shaded with deep red and
almost of a purplish hue on the sunny side, and covered with a
light bloom, Stem variable in length, inserted in a small nar-
row cavity. Calyx closed, segments long, reflexed, basin narrow
plaited. Flesh very white, tender, juicy, with a brisk sub-acid
tlavour. «
Carolina Striped June. Willson’s June. This is claimed to
be distinct from the above, because the fruit is striped, whilst
the other is always shaded. The growth of the tree, form, flavour
of the fruit, and time of ripening similar. Not having seen this
we are not able to decide.
CaRNAHAN’S Favorite.
Origin, Southern Ohio. Tree vigorous, productive. Fruit
large, roundish, conic. Skin yellowish, striped and shaded with
red and much sprinkled with green or russet dots. Stalk of
medium length, cavity large. Calyx large, segments long, in a
corrugated basin. Flesh fine grained, juicy, with a very pleasant
vinous flavour. December to March.
CaRTER.
Royal Pippin.
Origin, farm of Nath. Carter, Leominster, Mass. A vigorous
grower and productive.
Fruit above medium, roundish, oval. Skin yellow, slightly
shaded, striped, and marbled with red. Stem short, inserted in
a deep cavity. Calyx closed, set in a large basin. Flesh ten-
der, almost melting, with a very mild, pleasant flavour. October
to January.
There is also a Carter Apple of Virginia, and another of Ala-
bama, but we have not seen them and they may prove synony-
mois.
CARNATION.
Fruit medium size, a delicious sub-acid apple, fully first-rate,
128 THE APPLE.
dark red splashed with russet. Flesh white, brittle, and very
juicy. Toth the calyx and stem are sunk in deep depressions,
No autun.n apple is superior. 10tk of August. (White’s Gard.)
Caywoop.
Origin, Ulster Co., N. Y., valuable for its late keeping.
Fruit medium, oblate. Skin bright yellow, with a tinge ef
red on the sunny side. Stalk rather long ima broad shallow
cavity. Calyx small, closed, basin bread and wrinkled. Flesh
yellowish, rather firm, pleasant, but not juicy or rich. Keeps
until July or September.
CHANDLER.
We received this fine variety, which is a great favourite in
Connecticut, from the Rev. H. 8. Ramsdell, of han in that
state.
Fruit large, roundish, slightly flattened, and onesidal or an-
gular im its form ; obscurely ribbed on its sides. Skin thickly
streaked and overspread with duil red, (with a few streaks of
bright red) on a greenish yellow ground; the red sprinkled with
light grey dots. Stalk short, deeply sunk in a wide cavity.
Calyx small and closed, set in a plaited, wide basin. Core and
seeds small. Flesh greenish white, tender, juicy, with a mode-
rately rich, sub-acid flavour. The tree is one of moderate vi-
gour, and is a great bearer. November to February.
CHALLENGE.
Raised by D. C. Richmond, Sandusky, Ohio. A thrifty
grower, and exceedingly productive, hence its name.
Fruit large, oblate, slightly conic. Skin deep yellow, sprin-
kled with brownish dots. Stem rather slender, in a very large
eavity. Calyx closed, in deep corrugated basin. Flesh erisp,
tender, juicy, sweet, very good. October to June.
CHAMPLAIN.
Tree moderately vigorous, productive. Fruit large, roundish,
conic. Skin greenish, with a fine blush. Stem long, cavity
deep. Calyx closed, basin narrow. Flesh white, tender, juiey,
pleasant, sub-acid. September. Probably Walworth.
CHESTER.
Origin, Chester Co., Pa., specimens from Thos. Harvey.
Fruit. medium, oblate. Skin whitish yellow, sometimes with
a sunny cheek and sprinkled with carmine dots. Stalk short,
inserted in a broad shallow cavity. Calyx closed, set in a bread
THE APPLE. 12S
open basin. Flesh crisp, tender, juicy, with a pleasant sub-aci¢
flavour. November, December.
CHRISTIANA.
Origin, on the premises of John R. Brinckle, near Wilming-
ton, Delaware. Size medium, roundish, inclining to conical,
Skin beautifully striped, and mottled with carmine on a yellow-
ish ground. Stem half an inch long, inserted in a deep rather
nerrow cavity. Calyx partially closed, set in a deep moderately
wide plaited basin, Flesh yellowish white, fine texture, juicy.
Flavour pleasant, delicate, sprightly, vinous, quality “very good.”
November. (Int. Rep.)
CuuURCHILL GREENING.
Origin uncertain. Tree vigorous and productive.
Fruit large, oblate, somewhat conic, ribbed, angular. Skin
yellowish green, shaded with dull red, and thickly sprinkled
with green dots. Stem rather long, slender, cavity broad.
Calyx closed, basin deep, somewhat furrowed. Flesh yellow,
tender, granular, with a brisk, vinous, almost saccharine flavour.
December to February.
CLARKE PEARMAIN.
Gloucester Pearmain. Golden Pearmain.
From N. Carolina, an old variety. Tree of slow growth, very
productive. Fruit medium, roundish, conical. Skin greenish
yellow, shaded and marbled with red and russet dots. Stalk
very short, cavity small. Calyx closed, basin small. Flesh
yellow, rather firm, crisp, rich, sub-acid, excellent, pearmain
flavour. Deceraber.
Ciype Beaury.
Mackie’s Clyde Beauty.
Raised by Mr. Mackie, Clyde, Wayne Co. N.Y. Tree vigor
ous, upright, very productive.
Fruit jarge, roundish, conic, angular. Skin greenish, oily,
sprinkled and mottled with dull red and bright red in the sun.
Stem short, slender, inserted in an acute cavity. Calyx closed,
set in a small corrugated basin. Flesh white, tender, juicy,
with a brisk sub-acid favour. October to January.
Coz. Thomp. Lind. Ron.
Scarlet Perfume Duling?
A variety from Eng'and of second quality, but admired for its
beauty of appearance.
6*
130 THE APPLE.
Fruit large, roundish, conic, and slightly angular. Skin nearly
covered with deep crimson on a yellowish ground, or sometimes
entirely red, with a little russet. Stalk long, woolly, planted in
a cavity broad and deep. Calyx large, in a broad basin. Flesh
white, rather firm, juicy, with a somewhat rich and agreeable
flavour. August.
Coe’s QUINCE.
Large to very large; flattish conical; ribbed; bright yellow,
seldom a brown cheek. Flesh, when first ripe, firm, juicy,
pleasant acid, and first rate for cooking; when mellow, very
tender, of a mild, rich, high quince flav our, J uly to September.
A good grower, good and constant bearer. Raised by the late -
Capt. Henry Cole, Cornish, Maine.—( Cole.)
Conway.
Fruit medium, oblate, obscurely angular. Skin greenish
yellow, sparsely covered with brown dots. Stem short, cavity
broad and shallow. Calyx closed in a corrugated basin. Flesh
crisp, juicy, with a high, vinous, aromatic flavour. January to
February.
Cooper.
Beauty Red. Lady Washington.
Origin unknown ; supposed to be an old Eastern variety, as
yet unrecognised. Thrives well atthe West, and much esteemed
there by many. Growth vigorous, upright, productive. Fruit
large, roundish, oblate, sides unequal. Skin greenish yellow.
with a few stripes and splashes of bright red, thickly sprinkled
with brown dots. Stem short, inserted in a deep cavity,
slightly russeted. Calyx small, closed, basin deep. Flesh tender,-
juicy, vinous, with a pleasant but not high flavour. October
to December
Cooper’s Market.
Cooper’s Redling.
Tree vigorous, upright, with long, slender branches. Pro-
ductive and a late keeper.
Fruit medium, oblong, conic. Skin yellowish, shaded with
red, and striped with crimson, Stem short, cavity decp, nar-
row. Calyx closed, basin small. Flesh white, tender, with a
brisk, sub-acid flavour. December to May.
Cornisu GiLtiFLoweR. Thomp. Lind. Ron.
Corrish July-flower. Pomme Regelans. Red Gilliflower?
This is considered one of the highest flavoured apples in Eng.
sand; it is rather a shy bearer.
THE APPLE. 131
\
Fruit medium size, ovate, narrowing much to the eye, where
it is ribbed. Skin dull green, or dark yellowish green, with a
sunny side of brownish red, intermixed with a few streaks of
richer red. Calyx large, set in a very narrow, furrowed or
knobby basin. Stalk three-fourths of an inch long. Flesh
yellowish, firm, with a rich, high flavour, and a slight perfume.
November to April.
CorNELL’s Fancy.
Cornell’s Favourite.
From Pennsylvania. Tree vigorous and productive.
Fruit medium, oblong, conical. Skin waxen yellow, shaded
_and splashed with crimson. Stalk of medium length, cavity
rather large. Calyx closed, abrupt corrugated. Flesh white,
tender, crisp, juicy, with a pleasant sub-acid flavour. September.
Cos, on Caas. Ken. Buel.
A native of Kingston, N. Y., where it is productive, and
highly esteemed.
Fruit large, one-sided or angular, roundish, broad and flatten-
ed at the stalk, narrowing a good deal to the eye. Skin
smooth, pale greenish yellow in the shade, but red im the sun,
with splashes and specks of bright red, and a few yellow dots.
Flesh white, tender, with a mild, agreeable flavour. December
to March.
Court-penpu Prat. Thomp.
Court-pendu. Lind. P. Mag. Noisetie.
Court-pendu plat rugeatre. on.
Capendu. O. Duh.
Garnon’s Apple,
Court-pendu Extra,
ae Gros, of various
ieee . European
dea, collections,
Rouge Musoué, according
Coriandre Rose, , to
Pomme de Berlin, Thompson,
Wollaton Pipin,
Russian,
Princesse Noble Zoete,
A popular French variety.
Fruit of medium size, regularly formed, and quite flat. Skin
rich, deep crimson on the sunny side, with a little pale greenish
yellow in the snade. Stalk short, inserted in a very deep cavi-
ty. Calyx large, set in a wide shallow basin. Flesh yellow,
crisp, with a rich, brisk, acid flavour. The tree bears young
and plentifully. November to February.
132 THE APPLE.
* Covrr or Wick. Thomp. Rond.
Court of Wick Pippin. Jénd. P. Mag.
Court de Wick. iooker.
Rival Golden Pippin, }
Fry’s Pippin,
Golden Drop,
Wood's Huntingdon,
Transparent Pippin, ;o/ various English nurseries.
Philip’s Reinette,
Knightwick Pippin,
Week’s Pippin,
Yellow,
A highly flavoured English dessert apple of the Golden Pippin
class, which does not succeed well with us. ©
Fruit below the middle size, regularly formed, roundish-ovate,
somewhat flattened. Skin greenish yellow in the shade, but be-
coming a warm orange, with a little red, and dotted with small
russet brown specks in the sun. Flesh yellow, crisp, and juicy,
with a high, poignant flavour. October to February.
CRANBERRY PIPPIN.
This strikingly beautiful apple was found growing on a farm
near Hudson, N.Y. Itis only second rate, in point of flavour—
about equal to Hawthornden—but it is an excellent cooking
apple, and its beautiful appearance and great productiveness, will,
we think, render it a popular variety for market.
Fruit above medium size, very regularly formed, a little flat-
tened. Skin very smooth, of a fine clear yellow in the shade,
with a bright scarlet cheek. Flesh white, moderately juicy,
with a mild, sub-acid flavour. November to February.
CRACKING.
Origin, farm of Henry Barger, Harrison county, Ohio. Tree
vigorous and productive, highly esteemed where known.
Fruit fair, large, roundish, slightly flattened, inclining to conic,
angular. Skin fair fine yellow, with a slight tinge of red, thinly
sprinkled with large green dots. Stem short, in a rather deep
cavity. Calyx closed in a corrugated basin. Flesh yellowish
white, crisp, tender, juicy, and excellent. October to January.
Cutp.
Origin, Jefferson county, Ohio. Introduced by Georg Culp.
Fruit medium, angular, irregularly conic. Skin waxen yel-
Jow, shaded with blush or dull crimson, thickly sprinkled with
light dots. Stalk short, inserted in a broad, deep cavity, sur-
rounded by thin russet. Calyx closed, basin uneven, Flesh
THE APPLE. 13a
firm, crisp, juicy, with an agreeable, vinous flavour. December
to March.
: CUMBERLAND SPICE.
From Cumberland county, N. J.
Fruit rather above medium, conic, angular. Skin pale yel-
low, rarely with a blush, sprinkled with brown dots. Stem
short and thick. Cavity shallow. Calyx small, partially open,
in a small slightly corrugated basin. Flesh white, tender, juicy,
and pleasant. -Apt to shrivel. Core large and hollow. Decem-
ber to February.
Curtis SWEET.
Origin unknown. Received from A. Bresee, Hubbardton,
Vermont. Tree vigorous, upright productive.
Fruit large, oval, inclining to ovate, ribbed. Skin pale yel-
low, sprinkled, marbled, and splashed with crimson, and thickly
covered with crimson dots. Stem short, inserted in a deep,
acute cavity. Calyx closed, basin very shallow, and nearly
filled with prominences. Flesh white, fine grained, very tender,
with a very pleasant, delicate flavour. August to October.
Danvers Winter Sweet. Man. Ken.
< Epse’s Sweet.
In Massachusetts, from a town in which this variety takes its
name, it has been for a long time one of the best market apples
—but we think it inferior to the Ladies’ Sweeting. It is an
abundant bearer, and a very rapid tree in its growth.
Fruit of medium size, roundish-oblong. Skin smooth, dull
yellow, with an orange blush. Stalk slender, inclining to one
side. Calyx set ina smooth, narrow basin. Flesh yellow, firm,
sweet, and rich. It bakes well, and is fit for use the whole
winter, and often till April.
Davis.
Origin, Plymouth, Wayne Co., Michigan, on the farm of
Jehiel Davis. Tree vigorous, upright, bears annually.
Fruit small, inclining to cylindric, flattened at base and
crown. Skin yellowish, shaded, and obscurely striped with
crimson, russeted at the crown, and sprinkled with grey dots.
Stem long, inserted in a round deep cavity. Calyx closed, set
in a small uneven basin. Flesh whitish, fine-grained, compact,
juicy, crisp, sprightly, sub-acid. April, May.
Derry Nownsucn.
Dinsmore.—Londonderry.
Origin unknown, from Keene N. I, and held in estimation
184 THE APPLE.
there. Tree thrifty and productive, a late keeper. Fruit
above medium, oblong, or conic, angular, skin yellow sprink-
led, shaded, and splashed with crimson. Stem short, in a mo-
derate cavity. Calyx large, closed, basin shallow, uneven. Flesh
yellowish, juicy, tender, slightly aromatic, agreeably sub-acid.
January to April.
Derroir Brack.
Crimson Pippin. Grand Sachem.
A showy, large, dark, blood-red fruit, but rather coarse, and
scarcely worth cultivation. Fruit very large, roundish, distinctly
ribbed, and irregular in its outline. Stalk short and strong, and
calyx set in a well marked basin. Skin smooth, deep, dingy
red, over the whole surface. Flesh white, rather dry, and with-
out much flavour. September.
Derroir Rep.
Detroit. Black apple of some. Large black.
This fruit, commonly known in Western New-York and
Michigan as the Detroit, is supposed to have been brought to
the neighbourhood of Detroit by early French settlers, and
thence disseminated.
Fruit of medium or rather large size, roundish, somewhat
conical. Stalk three-fourths of an inch long, planted in a deep
cavity. Skin pretty thick, smooth, and glossy, bright crimson
at first, but becoming dark blackish purple at maturity, some-
what dotted and marbled with specks of fawn colour on the
sunny side. Calyx closed, set in a shallow plaited basin. Flesh
white, (sometimes stained with red to the core in exposed spe-
cimens,) crisp, juicy, of agreeable, sprightly, sub-acid flavour.
October to February.
DEVONSHIRE QUARRENDEN. Thom. P. Mag. Fors.
Red Quarrenden.—Lind. Sack Apple.
An English fruit, scarcely of medium size, roundish, flattened,
and slightly narrowed at the eye. Skin rich deep crimson,
with hghter crimson, sprinkled with numerous green dots.
Flesh nearly white, crisp, juicy, with a pleasant sub-acid flavour,
Ripe during all August and September.
DILLINGHAM.
Raised by D. C. Richmond, of Sandusky, Ohio. Tree mo-
derately vigorous, productive, and particularly excellent for
baking.
Fruit, medium, roundish, inclining to conic. Skin greenish-
"
4
.
re
THE APPLE. 134
yellow, with green and red dots. Stem short, cavity deep
Calyx closed in a medium basin. Flesh yellowish, fine-grained,
juicy, sweet. November to February.
DiIsHAROON.
Origin, Habersham county, Georgia, growth upright and
vigorous.
Fruit medium roundish, oval or oblate, compressed or angular.
Skin greenish white, covered with grey dots. Stem short, in-
serted in a large cavity. Calyx partially closed, set in a rather
deep, round, open basin, Flesh white, juicy, tender, with a
pleasant sub-acid flavour. November to December.
Domine.
Wells—Striped R. I. Greening.
Hogan— English Red Streak.
English Beauty of Pa.
This apple, extensively planted in the orchards on the Ht.d-
son, so much resembles the Rambo externally, that the two are
often confounded together, and the outline of the latter fruit (see
Rambo,) may be taken as nearly a fac-simile of this. The Domine
is, however, of a livelier colour, and the flavour and season of
the two fruits are very distinct,—the Rambo being rather a high
flavoured early winter or autumn apple, while the Domine is a
sprightly, juicy, long keeping, winter fruit.
Fruit of medium size, flat. Skin lively greenish-yellow in
the shade, with stripes and splashes of bright red in the sun,
and pretty large russet specks. Stalk long and slender, planted
in a wide cavity and inclining to one side. Calyx small, ina
broad basin, moderately sunk. Flesh white, exceedingly tender
and juicy, with a sprightly pleasant, though not high flavour.
Young wood of a smooth, lively, light brown, and the trees are
the most rapid growers and prodigious bearers that we know—
the branches being literally weighed down by the rope-like
clusters of fruit.
The Domine does not appear to be described by any foreign
author. Coxe says that he received it from England, but the
apple he describes and figures does not appear to be ours, and
we have never met with it in any collection here. It is highly
probable that this is a native fruit. It is excellent from De-
cember till April.
Downton Pirpin. Thomp. Lind.
Elton Pippin :
Knight’s Golden Pippin, bof some English gardens.
Downton Golden Pippin. en.
A rather early variety of the English Golden Pippin raised
by Mr. Knight of Downton Castle,
136 THE APPLE.
Fruit a little larger than the Golden Pippin, about two and a
quarter inches in diameter, roundish, flat at the ends. Skin
smooth, yellow. Flesh yellowish, crisp, with a brisk, rich, tart
flavour. October and November.
Downtne’s PARAGON.
Raised by A. G. Downing, near Canton, Illinois. Growth
upright, not very strong. Bears regularly and well.
Fruit above medium, oblong, oval. Skin light yellow, witha
sunny cheek, Stem short and small, inserted in a deep abrupt
cavity. Calyx partially closed, basin deep. Flesh whitish, juicy,
tender, sweet, rich, aromatic, somewhat like early Sweet Bough.
September to December. Specimens from C. R. Overman.
Drap v’Or. Coxe. Thomp. Ron.
Vrai Drap d@’Or. O. Duh.
Early Summer pippin, of some New- York gardens.
Bay Apple ac. to
Bonne de Mai § Thomp.
This is distinct from the Drap d’Or of Lindley, and ot
Noisette, and most French authors, which is quite a small apple;
but it is the Vrai Drap d’ Or of the old Duhamel, pl. xu. Fig. 4,
Fruit large, roundish, sometimes a little oblong, narrowing
slightly to the eye. Skin smooth, yellow or dead gold colour,
with distinct small brown dots, or specks. Stalk short, mode-
rately sunk. Calyx set in a shallowish basin, which is rather
plaited or irregular. Flesh crisp, juicy, and of a pleasant,
sprightly, mild flavour, agreeable for the dessert or for cooking,
August to October. The tree grows vigorously, and bears well,
and the wood is smooth and dark brown.
Dutcuess or OtpenBuRGH. Thomp. Ron.
A handsome Russian Fruit of good quality, tree vigorous and
productive, valuable for market. Succeeds well at the North.
Fruit medium size, regularly formed, roundish. Skin smooth,
finely washed and streaked with red on a golden or yellow
ground. Calyx pretty large and nearly closed, set in a wide
even hollow. There is a faint blue bloom on this fruit. The
flesh is rich and juicy, with an excellent flavour. Ripens early
in September.
Dyer, on Pomme Roratz. Ken
Smithfield Spice. Tompkins.
Mygatt’s Bergamot. Coe’s Spice.
Beard Burden. Bullripe.
A popular New England dessert apple, very sprightly, tender,
and excellent. It is supposed to be of French origin, and to
THE APPLE. 137
aave been brought to Rhode Island more than a hundred years
ago. It was re-named Dyer by the Mass. Hort. Society, whe
supposed it to be a seedling of Mr. Dyer, of R. L, but the old
and familiar name of Pomme Royale should be preferred.
Fruit of medium size, roundish, pretty regularly formed. Skin
smooth, pale greenish yellow, with a faint blush and a few dark
specks on one side. Stalk about half an inch long, set im a
smooth, round cavity. Calyx closed, basin plaited, moderately
deep. Core round, hollow. Flesh white, very tender and juicy;
flavour very mild and agreeable—slightly sub-acid. September,
October.
Dorcu Mienonne, Thomp. Lind. P. Mag.
Reinette Dorée, (of the Germans.) Paternoster Apfel.
Pomme de Laak. Settin Pippin.
Grosser Casselar Reinette. Copmanthorpe Crab.
This magnificent and delicious apple from Holland, proves
one of the greatest acquisitions that we have received from
abroad. The tree makes very strong and upright shoots, and
bears fine crops.
Fruit large, often very large, roundish, very regularly formed.
Skin dull orange, half covered or more with rich, dull red, dot-
-ted and mottled with large yellow russet specks. Calyx open,
set in a deep, round, regular basin. Stalk nearly an inch long,
slender, bent, and planted in a narrow, deep cavity. Flesh at
first firm, but becoming tender, with a rich, very aromatic flavour.
November to February.
Duckett.
A southern Fruit.
Fruit rather large, oblate. Skin light waxen yellow, often
with a crimson cheek. Stem short, inserted in a deep cavity.
Calyx small, closed basin, deep, furrowed. Flesh white, tender,
juicy, with a pleasant vinous flavour. Very good at the south,
where it is ripe October to November.
Earty PEennocr.
Shakers’ Yellow. Indian Queen.
August Apple. New-Jersey Red Streak.
Warren Pennock. Harmony.
A very productive and favourite variety, with many at the
west.
Fruit large, conic, angular or ribbed. Skin light yellow,
splashed, mottled and shaded, with light red. Stem short,
cavity large. Calyx closed, in a small narrow plaited basin.
Flesh whitish, a little coarse, with a pleasant sub-acid flavour,
Last of August and September. . .
138 THE APPLE.
Earty CHANDLER.
Fruit medium or small, roundish. Skin mostly shaded and
striped with fine red on yellow ground. Stem short, in a regular
cavity. Calyx closed, in a large basin. Flesh yellowish, tender,
juicy, with a pleasant sub-acid flavour. Fine for cooking, toe
acid foi eating. August.
Earty Lone Stem?
Early Spice.
Origin unknown. Specimens received from Henry Avery,
Burlington, Iowa.
Fruit small, oblong, conical, slightly ribbed. Skin greenish
yellow. Stem long, slender, in a large cavity, slightly russeted,
Calyx closed, basin shallow, corrugated. Flesh white, tender,
juicy, slightly aromatic, subacid. August.
Earty StRAwWBERRY APPLE.
American Red Juneating?
Red Juneating, erroneously, of some American gardens.
A beautiful variety, which is said to have originated in the
neighbourhood of New-York, and appears in the-markets there
from July till September. It is quite distinct from the Early
Red Margaret, which has no fragrance, and a short stem
Fruit round-
ish, narrowing
towards the eye.
Skin smooth and
fair, finely striped
and stained with
bright and dark
red, on a yellow-
ish white ground.
Stalk an inch
and a half long,
rather — slender
and uneven, in-
serted in a deep
cavity. Calyx
rather small, in a
shallow, narrow
basin. Flesh
white, slightly
tinged. with red
next the skin,
tender, subacid,
and very spright-
ly and brisk in Early Strawberry.
flavour, with an agreeable aroma.
THE APPLE. 139
Earty Rep Marearet. Thomp. Lind.
Margaret, or Striped Juneating. Ronalds.
Early Red Juneating. Striped Juneating.
Red Juneating. Eve Apple of the Irish.
Margaretha Apfel, or the Germans.
An excellent early apple, ripening about the middle of July,
‘ or directly after the Early Harvest. The tree while young is
rather slender, with upright woolly shoots. It is a moderate
bearer.
Fruit below
medium size,
roundish-ovate,
tapering towards
the eye, Skin
grecnish yellow,
pretty well cover-
ed by stripes of |,
dark red. Stalk
short and thick.
Calyx closed, and
placed in a very
shallow _ plaited
basin. Flesh
white, sub-acid,
and when freshly
gathered from the
tree, of a rich
agrecable flavour.
This is distinct from the Margaret Apple of Miller, the Red
Juneating of some of our gardens, which resembles it, but is
round, with a short slender stalk, and dull yellow skin striped
with orange red on one side, the fruit fragrant and the leaves
very downy.
Early Red Margaret.
EquiINeETELY.
Ne Plus Ultra. Sol. Carter.
A beautiful fruit of southern origin. Specimens received from
Wm. N. White, Athens, and J. Van Beuren, Clarksville, Ga,
Fruit very large, oblate, angular, or furrowed. Skin yellowish,
mostly shaded with deep crimson, and thickly sprinkled with
large, lightish dots. Stalk very short, inserted in a very large
cavity, surfounded by russet. Calyx open, in a broad, deep, |
sorrugated basin, which has a downy lining. Flesh yellowish,
fine grained, for a large apple, very tender, very juicy, almost
melting with a very refreshing vinous flavour; an excellent fruit
October, November. (See note, p. 175.)
140 THE APPLE. ~
Equinteley.
Extcxe’s WINTER SWEET.
Origin, Lebanon County, Pa. An upright grower, and a good
bearer.
Fruit above medium, obliquely depressed. Skin yellow,
striped and mottled with crimson. Stem short, inserted in a
large cavity, slightly russeted. Calyx nearly closed, set in a deep,
slightly plaited basin. Flesh yellowish, a little coarse, tender,
not very juicy, but very sweet, and excellent for apple butter.
December to January.
ENFIELD PEARMAIN.
A moderate grower and a fair bearer.
Fruit below medium, nearly globular. Skin deep red, sprinkled
with minute dots. Stem long and slender, in a large cavity,
surrounded by thin russet. Calyx partially closed, in a broad,
shallow basin. Flesh tender, fine grained, juicy, with a pleasant,
mild, rich flavour, resembling Seek-no-further. December to
February.
EstEn.
Origin, Rhode Island. Tree vigorous, productive.
Fruit large, oblong-ovate, slightly ribbed, smooth. Yellow,
sometimes with a blush, dots large, green, and red. Stalk one
inch long, slender. Cavity deep, basin shallow. Flesh white,
fine-grained, mild, sub-acid. (J. J. T.)
THE APPLE. 141
EwaAtt.
Origin, farm of John Ewalt.
Size full medium. Form truncated, somewhat angular. Co
lour greenish yellow, with a bright red cheek, and many green-
ish russet spots, especially about the base. Stem very short,
rather stout, inserted in a narrow, not very deep, cavity. Calyx
closed, set in a narrow, moderately deep, slightly plaited basin.
Flesh fine texture, tender. Flavour sprightly and pleasant, with
an exceedingly fragrant odour. Quality very good. April.
(W. D. Brinckie.)
EXceE..
Origin, Sharon, Conn. A strong grower and a good bearer.
Fruit large, oblate, angular. Skin yellowish, marbled,
splashed, and shaded with red.. Stalk in a large cavity. Calyx
closed, in a rather deep, slightly furrowed basin. Flesh yellow,
tender, juicy, rich, with a very brisk, sub-acid flavour. Core
large and open. December to February.
ExQUvIsITE.
Origin, orchard of A. G. Downing, Canton, Illinois. Growth
moderate, upright, and very productive.
Fruit below medium, oblate. Skin yellow, striped and marked
with red. Stem short and small, surrounded by russet, in a deep,
broad cavity. Calyx small, partially closed, set in a shallow
basin. Flesh white, juicy, melting, with a very rich, vinous
flavour, almost saccharine. A delightful apple for the table.
September to November.
Eustis.
Ben Apple.
Origin, South Reading, Mass. Moderate grower, a good
bearer.
Fruit rather large, roundish, slightly conic. Skin yellow,
striped and shaded with fine red, and sprinkled with greenish
dots. Stem short, inserted in a deep cavity, surrounded by
russet. Calyx partially open, basin narrow, rather deep. Flesh
yellowish, firm, crisp, mild, sub-acid. November to January.
FAIRBANKS.
Origin, Winthrop, Maine. :
Fruit medium, oblate, conic. Light yellow, striped with red,
and patched with russet. Stem long, cavity broad and shallow,
Flesh yellowish, juicy, with a rich, vinous flavour. September
to October. (Me. P. S. R.) i
TE
= =.
& -
142 THE APPLE. es
ig ge
Fariey’s Rep.
A native of Oldham, Ky. ‘Tree a moderate grower, hardy as
and productive. |
Fruit cylindric, inclining to oval, angular. Skin yellowish,
shaded and striped with deep crimson, and specked with hght
dots. Stalk very short, inserted in a deep, irregular cavity, sur-
rounded by thin russet. Calyx open, in a very shallow, uneven
basin. Flesh whitish, very firm, crisp, juicy, with a pleasant,
vinous flavour. January, April.
Fatt SEEK-NO-FURTHER.
Winter Seek-no-further. ’
Tree thrifty and productive.
Origin unknown; grown in Connecticut, and much prized
there.
Fruit very large, oblate. Skin yellow, mostly shaded with
red, striped with darker red, and covered with numerous greyish
dots. Stalk rather long, inserted in a broad, deep, russeted cavity. |
Calyx closed, in a very broad, uneven basin. Flesh whitish, ten- ;
der, moderately juicy, with a pleasant sub-acid flavour. October
January.
FALLAWATER.
Falwalder. Pim’s Beauty of the West.
Fornwalder. Pound.
Tulpehocken. Mountain Pippin.
A favourite apple of Pennsylvania, of which State it is a
native, introduced by Mr. Garber, of Columbia. Tree, a strong ;
grower and very productive.
Fruit very large, globular, inclining to conic. Skin yellowish
green, shaded with dull red, and sprinkled with large grey dots.
Stalk very short, inserted in a deep cavity. Calyx small and ;
closed, set in a slightly plaited basin. Flesh greenish white,
juicy, crisp, rather tender, pleasant, sub-acid flavour. November,
February. 4
Fatt Harvey. Man, Ken.
‘
A fine large Fall fruit from Essex Co., Mass., very highly es- ;
teemed in that neighbourhood. We do not think it comparable
to the Fall pippin, which it a little resembles.
Fruit large, a little flattened, obscurely ribbed or irregular
about the stalk, which is rather slender, an inch long, set in a
wide, deep cavity. Calyx closed, small, in a rather shallow cor-
rugated basin. Skin pale straw yellow, with a few scattered di
dots. Flesh white, juicy, crisp, with a rich, good flavour. Oc
tober and November.
“im ; THE APPLE. 143
ve; y
Ouke’s apple very much resembles the above, but said to be a
sevdiing and ripens later. It may prove distinct.
Fatt PEARMAIN.
- Tree thrifty, moderate bearer.
Fruit fair and handsome, from Connecticut ; medium round-
ish, conic, slightly angular. Skin yellow, striped, splashed and
shaded with crimson, and sprinkled with grey and green
dots. Stalk medium, in a deep, slightly russeted cavity.
Calyx partially closed, basin rather deep, slightly corrugated.
Flesh white, tender, juicy, sub-acid, rather rich flavour. Septem-
~ ber, October.
Fatt ORANGE.
Holden. Hogpen.
Jones’ Pippin.
Origin, Holden, Mass. A very strong, erect grower, good
bearer.
Fruit fair, large, roundish, ovate, angular. Skin pale yellow,
sometimes with a dull red cheek and sprinkled with brownish
dots. Stalk short, inserted in a deep, narrow cavity, very
slightly surrounded by russet. Calyx large, partially closed,
basin rather deep, narrow. Flesh white, tender, juicy, sub-acid.
Too acid for a dessert, good for cooking. October, November.
Fay’s Russet.
Origin, Bennington, Vt., on the farm of Mr. Fay, moderate
grower and very productive.
Fruit rather below medium size, conic. Skin light yellow,
mostly covered with russet, having a crimson cheek, obscurely
striped. Stalk short and small, inserted in a moderate, acute
cavity. Calyx partially closed, segments long, in a shallow
somewhat furrowed basin. Flesh white, tender, sprightly,
pleasantly sub-acid. April, June.
Fisn’s SEEDLING.
Origin, Keene, New Hampshire. Tree vigorous and produc
tive, highly esteemed in its locality.
Fruit medium, oblate, oblique. Skin deep red on the sunny
side, indistinctly striped with darker red and yellow, and
sprinkled with yellow dots. Stalk medium length, in a round,
deep, russeted cavity. Calyx large, segments reflexed, in a
broad basin, of moderate depth. Flesh greenish white, tender
melting, with a rich vinous, saccharine flavour. October, No:
vember. (Robert Wilson’s MS.)
144 THE APPLE
Focur.
A seedling of Lebanon Co. Pa. Tree a low open head,
productive.
Fruit large, oblate, slightly conic, angular. Skin pale yellow,
sometimes with a blush. Stem short, cavity broad, deep, russeted.
Calyx almost closed, cavity broad and shallow. Flesh white,
crisp, tender, juicy, with a good, sub-acid flavour. October,
December. Excellent for culinary purposes.
FounpDLinG.
Shirley. Groton,
Origin, Groton, Mass. Tree moderately vigorous, spreading,
productive.
Fruit above medium, oblate, inclining to conic, angular. Skin
yellowish green, striped and shaded with deep rich red. Stalk
short, slender, in a large, somewhat furrowed cavity. Calyx
closed, basin small, furrowed. Flesh yellow, tender, juicy, with
a pleasant, rich, vinous flavour, very good. August, Septem-
ber.
Forp APPL.
Origin, farm of David Ford, Canaan, Columbia Co., N. Y.
Fruit large, roundish, slightly conical, colour rich yellow. &tem
long, cavity shallow, basin small, plaited. Flesh yellowish white,
solid, moderately tender, with a high, rich, rather acid flavour.
October, January. (Cult.)
Fort Miamt.
Origin near Fort Miami, Ohio. Tree thrifty, healthy, pro-
ductive, but not an early bearer.
Fruit medium to large, oblong, flattened at both ends, some-
what ribbed. Colour brownish red, generally a little russeted,
Stalk medium, cavity deep, open, uneven. Calyx closed, basin:
abrupt, furrowed. Flesh yellowish white, crisp, breaking, with an
excecdingly high, sub-acid, spicy flavour. February to May.
(Elliott.)
Frencu PIPPIN.
Tree hardy and vigorous, with dark, reddish brown shoots,
grown in Essex Co., N. J.
Fruit rather large, roundish, oblate, sometimes oblique.
Skin fine yellow, with a faint dull cheek, thinly sprinkled
with large hrown dots, and traces of russet. Stalk short,
inserted in a medium cavity, basin large, open. Flesh yel-
THE APPLE. 145
lowish, tender, pleasant, rich, sub-acid, very good. October,
January. :
Quite distinct from Newark er French Pippin, which has
slender branches. There is also another French Pippin, grown
in Pa, distinct.
FRaNKLIn’s GoLpEN Pirrin. Thomp. Lind. Man.
Sudlow’s Fall Pippin.
This should be an American variety, named after Dr. Frank-
lin. Fruit of medium size, oval, very regular in shape, rather
broadest at the base. Eye sunk in an even hollow. Stalk
short, slender, deeply planted. Skin deep yellow, freckled with
numerous dark spots. Flesh pale yellow, crisp, tender, with a
fine rich aromatic flavour. The tree grows freely, and forms an
upright head. October.
We have not been able to obtain the fruit, and give the old
description.
GABRIEL.
Ladies’ Blush.
Tree of rather slender growth, productive.
Fruit above medium, globular, inclining to conic. Skin
whitish green, shaded and splashed with crimson, and sprinkled
with grey dots. Stalk short, inserted in a broad, deep cavity.
Calyx open, set in a moderate, uneven basin. Flesh yellowish,
tender, juicy, with a rich, pleasant, sub-acid flavour. October
and November.
GARRETTSON’S IARLY.
Tree of vigorous growth, productive. Fruit medium, roundish,
slightly conic, a little angular. Skin yellowish, thickly covered
with light specks. Stalk short, inserted at an inclination in a
shallow cavity. Calyx closed, in a small abrupt furrowed basin.
Flesh white, tender, juicy, with a pleasant sub-acid flavour.
‘July and August.
Gewiss Goop.
Gewis Guth. Indeed Good.
Fruit medium globular, sometimes oblate, often conic. Skin
light yellow, slightly shaded with carmine. Stalk short, in-
serted in a deep, narrow cavity. Calyx partially closed, basin
deep, slightly corrugated. Flesh juicy, tender, crisp, with a
somewhat spicy, sub-acid flavour. December, February.
a Origin, Berks Co., Pa., and is much esteemed by the farmers
ere.
7
146 THE APPLE.
%
GoLDEN SWEET,
A: ing, or .
Golden Sweet, 2 | Remick
A celebrated Connecticut fruit sent us by Mr. Lyman, of tl at
state. Fruit above the medium size, roundish, scarcely flattened,
fair, and well formed. Skin, when fully ripe, pale yellow or
straw colour. Stalk about an inch long, slender at its junction
with the fruit. Calyx closed, and set in a basin of moderate
depth. Flesh tender, sweet, rich, and excellent. The tree isa
pretty free grower, and bears large crops. A valuable sort.
Ripe m August and September. -
GotpEen Batn. Ken. 7
This is a favourite apple in the state of Maine, and a vigorous,
hardy variety. Fruit large, roundish, narrowing a little to the
eye, about three inches deep—and a good deal ribbed at the
sides and towards the crown. Skin smooth, golden yellow, with
a few dots. Stalk set in a broad, shallow cavity. Eye rather
narrow. Flesh crisp, tender, with a rich, aromatic flavour.
December to March. A native of Connecticut. Moderate
bearer.
Gotpen Russet, or Mass.
Tree vigorous, upright, and productive. Fruit medium, glo-
bular, conic. Skin golden russet, with a sunny cheek. Stalk
small and short, inserted in a deep cavity. Calyx nearly closed,
segments small, recurved, basin deep, round, and open. Flesh
yellowish-white, tender, with a rich mild sub-acid flavour.
January, April.
There are many Golden Russets about the country, and it is
difficult to identify them. This is from Mass., and believed to
be distinct from those grown in N. Y., and west, yet may not
prove so when fully tested.
Eweuish Gorpen Prepix. Ray. Tohmp. Lind.
Golden Pippin.
Old Golden Pippin, ac. to Thomp.
Balgone Pippin,
Milton Golden Pippin,
Russet Golden Pippin,
Herefordshire Golden Pippin,
London Golden Pippin,
Warter’s Golden Pippin,
Bayfordbury: Golden Pippin,
Pepin d’Or. Knoop,
Pomme.d’Or. Noisette of Duh.
Koening’s Pippelin.
Reinette d’ Angleterre.
The Golden Pippin of the English, is the queen of all dessert
?
IHE APPLE. 147
apples, in the estimation of the English connoisseurs, as it unites
the qualities of small size, fine form, and colour, with high flavour
and durability. It is a very old variety, being mentioned by
Evelyn, in 1660, but it thrives well in many parts of England
still, The Golden Pippin has never become popular in this
country, either because the taste here, does not run in favour
‘ of small apples, with the high, sub-acid flavour of the Golden
Pippin, and other favourite
English sorts, or because
our Newtown pippins,
Swaars, and Spitzenburghs,
etc., are still higher fla-
voured, and of a size more
admired in this country.
The Golden Pippin is not
a very strong grower, and
is rather suited to the gar
den than the orchard, with
us.
Fruit small, round, and
regularly formed. Skin
— 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. Does not succeed well
here.
There are many varieties of the English Golden Pippin, dif-
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. —
GRANDFATHER.
Fruit large, roundish, oblate, inclining to conic, somewhat
anoular. 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.
Flushing Seek-no-further.
Seek-no-further. » Come.
Rather large, roundish, conical. Skin yellowish green, sprink-
led with green and brown dots. Stem short, im 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 Pippin.
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,
™m 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. 14
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 te
give descriptions.
Grimes’ GoLpEN Piprin.
Originated 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 j 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.)
HArnisH.
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 Pennsvlvania, said to have originated in Lancaster
County.
Hawrtnornpven. Thomp. Lind. Ron.
White Hawthornden. Nicoll.
_A celekrated 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
pleasant. Quality “very good.” January, April. (Ad. Int
Rep.)
HeEmMpuILL.
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.
Hewnrick 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,
Novembcr, 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 strijed on
reen ground. Flesh greenish, tender, juicy, sub-acid, and higb
Bsc November to April. (David 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.
Hicutor 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,
ight 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. Flesk
yellowish, very sweet, not very juicy, but pleasant and rich.
August.
HEPLER.
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 favour. Decem-
ber to April.
Hizron.
Origin, Columbia County, N. Y. Tree vigorous and piodue-
tive.
152 F TUK APPLE.
Fruit large, roundish. Skin yellowish green. Flesh tenaer,
juicy, sub-acid, excellent for culinary purposes. September te
October.
Hit’s Favourire.
Origin, Leominster, Mass. A thrifty grower, and very pro-
ductive.
Fruit about medium, roundish, slight?y 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 SvEe?.
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 eavity. 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.
Houiapy’s SrepLine.
Raised by John Hollady, Spottsylvania county, Va.
Trarnine THE CuzRRy is very little practised in the United
States. The Heart and Bigarreau cherries are usually trained
in the horizontal manner, explained in page 40. When the
wall or espalier is once filled, as there directed, with lateral
branches, it is only necessary to cut off, twice every season—in
the month of May and July—all additional shoots to within an
inch or so of the branch from which they grew. As the trees
grow older, these fruit spurs will advance in length, but by cut-
ting them out whenever they exceed four or five inches, new
ones will be produced, and the tree will continue to keep its
proper shape and yield excellent fruit. The Morello cherries,
being weaker growir z sorts, are trained in the fan manner,
(page 38.)
GATHERING THE Frurr. This tender and juicy fruit is best
when freshly gathered from the tree, and it should always be
picked with the stalks attached. For the dessert, the flavour of
many sorts in our climate is rendered more delicious by placing
the fruit, for an hour or two previous, in an ice-house or refri-
gerator, and bringing them upon the table cool, with dew drops
standing upon them.
Varieties. Since the first publication of this work was
written, the number of varieties has greatly increased, so that
no distinct line can now be drawn separating many of the Heart
cherries (tender and half tender) from the firm fleshed or Bigar-
reau varieties, each class insensibly approaching and _ inter-
mingling with the other. We have, therefore, made but one
class of these, whose main characteristic is the large vigorous
growth of the trees. The Duke and Morello cherries, also
wanting a natural division, we make to constitute another class,
and in these two have comprised all the cherries, each class
being subdivided into three sections, according to quality of
fruit.
CLASS I.
SECTION I.
Comprises those of best quality and that ripen in successton.
Brie p’ORLEANS.
A new foreign variety, ripening just after the Early Purple
Guigne. Tree a vigorous grower, spreading habit, productive,
and a valuable addition to the early kinds.
Fruit above medium size, roundish heart-shaped. Colour
THE CHERRY. Yd
whitish yellow, half covered with pale red. Flesh tencer, very
iuicy, sweet, and excellent. Ripens early in June.
Bigarreav. Thomp. Lind,
Graffion.
Yellow Spanish, (of most American Gardens.
White Bigarreau, (of Manning and Kenrick.
Amber, or Imperial. Coxe.
Turkey Bigarreau ?
Bigarreau Royal,
Italian Heart,
Bigarreau Gros?
West’s White Heart, ac. to
Bigarreau Tardif, Thomp.
Groote Princess,
Hollandische Grosse,
Prinzessin Kirsche.
Oerise Ambrée. WN. Duh.
This noble fruit is unquestionably
one of the largest, most beautiful and
delicious of cherries. It was intro-
duced into this country about the
year 1800, by the late William
Prince, of Flushing, and has been
very extensively disseminated under
the names of Yellow Spanish, Graf-
fion, and Bigarreau. The tree is Bigarreau.
short but thrifty in growth, making
strong lateral shoots, and forming a large and handsome head
with spreading branches.
Fruit very large, and of a beautiful waxen appearance, regu-
larly formed, »btuse heart-shaped, the base a good deal flatten-
ed. Stalk stc ut, nearly two inches long, inserted in a wide
hollow. Skin pale whitish yellow on the shaded side, bordered
with minute cermine dots and deepening into bright red finely
marbled. on the sunny side. Flesh pale yellow, quite firm,
juicy, with a rich, sweet and delicious flavour if allowed fully te
ripen. In perfection the last of June.
Bigarreav, Napoteon. Thomp.
Bigarreau Lauermann,
Lauermann’s Kirsche, _ Py
Lauermann’s Grosse Kirsche, Thomp
Lauermann’s Herz Kirsche, ;
Holland Bigarreau?
The Napoleon Bigarreau is one of the finest of the firm
fleshed cherries—large, well flavoured, handsome, and produc-
- tive. It was introduced into this country from Holland by the
Jate Andrew Parmentier of Brooklyn.
Fruit of the largest size, very regularly heart-shaped, a little
11*
250 THE CHERRY.
inclining to oblong. Skin pale yellow, becoming amber in the
shade, richly dotted and spotted with very deep red, and with a
fine marbled dark crimson cheek. Flesh very firm (almost too
much so), juicy, with an excellent flavour. Stalk very stout,
short, and set in a narrow cavity. Ripens a few days after the
Bigarreau, about the first of July, and is a good and constant
bearer. The fruit is not so obtuse as the Bigarreau.
Holland Bigarreau is so much like the above that we think
it identical. Requires further trial to decide correctly.
Brack Tarrarran. Thomp. Lind. P.
Mag. :
Tartarian.
Fraser’s Black Tartarian, t Fora
Ronald’s Large Black Heart. :
Black Circassian. Hooker.
Superb Cireassian,
Ronald’s Large Black Heart,
Ronald’s Heart,
Fraser’s Black Heart,
Fraser’s Black,
Fraser’s Tartarische,
Schwarze Herz Kirsche.
Black Russian, of the English, but
not of American gardens.
ac. to
Thomp.
This superb fruit has already become
a general favourite in all our gardens;
and in size, flavour, and productiveness
it has no superiour among black cher-
ries. It is a Russian and West Asian
variety, introduced into England about
1796, and brought thence to this country
about thirty years ago. It is remark-
able for its rapid, vigorous growth, large
leaves, and the erect habit of its head.
The fruit ripens about the middle of
June, a few days after the Mayduke. Black Tartarian.
Fruit of the largest size, heart-shaped,
(sometimes rather obtuse,) irregular and uneven on the surface,
Skin glossy, bright purplish black. Flesh purplish, thick, (the
stone being quite small,) half-tender, and juicy. Flesh very
tich and delicious.
Cor’s TRANSPARENT.
Fruit of medium size, remarkably round and regular in form,
Skin thin, wax-like, of a very delicate pale amber, nearly covered
with pale cornelian red in the sun, and marked with delicate
pale spots or blotches, which give it a unique appearance. Stalk
TIE CHERRY. 251
sct in a deep depression of moderate depth. Flesh very tendet
melting and juicy, with a delicate but sweet and excellent flavour.
Ripens just before Black Tartarian, growth vigorous and hardy,
with a round and somewhat spreading head. Originated with
Curtis Coe of Middletown, Conn.
growth.
Weerine, or Atisarnts. Thomp.
Ever flowering Cherry, oa
C. vulgaris, semperplorens. t arb. Brit,
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 frait 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.
Vireinran Witp 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 ligueur im 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 d’Orleans, Mayduke, Belle de Choisy,
Rockport, Bigarreau, Tartarian, Elton, Gov. Wood, Coe’s Trans-
parent, Great Bigarreau, Delicate, Downer’s Late, Reine Hor-
fense, 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. .
Frossillier commun, of the French; Die Johannisbeere, German; Albesseboom,
Dutch; Ribes rosso, Italian; and Grossella, Spanish.
THE 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.
Uses. 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 currant
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, eau 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 sheltering them otherwise from the sun.
PropaGation AND CuLturE. 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-
frre planting it, as has been directed under the head of Cuttings,
THE CURRANT. 2838
Whien 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 t® this, that
it is better not to continuc 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.
Cuampacne. 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.
FrertitE Currant oF Pativuav.
New, from France. Said to be large, excellent and very pro-
ductive. Not yet tested here.
Gonpou1n Rep.
From France. Rather late; light red; large, quite acid,
large bunches, leaves large, vigorous grower, very productive.
284 THE CURRANT.
Gonpoin WuHiTe.
Fruit large, whitish yellow, quite sweet, more so than any
other sort, branches rather long, strong growth, productive.
Knieut’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.
Kyicut’s Earty Rep.
The merit of this variety is in its ripening a few days earlier
than other sorts.
Kwyicur’s Larce Rep.
Fruit very large bright red, bunches very large, very produc-
tive, an excellent sort.
Loye Buncuep Rep.
Grosse Rouge de Holland.
Fruit large, bunches long, berries deep red, much like Red
Dutch, with a littlé larger clusters, and rather larger fruit. Very
productive.
La VERSAILLAISE.
New French Currant, very large, with long bunches; next
mm size to cherry currant, deep red, very productive.
La Harive.
A new early red currant from France, not yet fruited here.
Said to be excellent.
La Ferrie.
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 Doutcu.
Large Red Dutch. Large Bunched Red.
New Red Dutch. Morgan’s Red.
Grossillier Rouge a 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.
te, ct apt eS
THE CURRANT. 285
Rep Grape.
Fruit very large, bunches very long, beautiful clear red colo ir
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.
Srripep FRvirep.
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.
Blanc Transparent.
A new French currant. Fruit very large, yellowish white,
similar to White Dutch. Very productive.
VICTORIA.
May’s Victoria. Raby 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,
Ware Cririnton.
Very similar to White Dutch, if not the same.
Wuirze ANTWERP.
Fruit very large, sweet, bunches rather long. Very produc:
tive.
Waite GRArE.
Bunches moderately long. Berries very large, whitish yel-
low, sweet and good. Very productive. Branches more hori
zonta! than White Dutch.
a
286 THE CURRANT.
Waite Dorcs. ¥
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, (R. 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 Napres. Thomp. P. Mag. Lind.
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, (ibes 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
Fruiied Missouri Currant, a variety of this, which bears berries
of the size of the Black Naples, and of more agreeable flavour.
The Rep Fiowerine Currant (&. 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. Gordoni. They are not quite
hardy enough to stand our winters without protection, but at,the
South, will make a valuable addition to their shrubbery.
-
THE CRANBERRY, 287
CHAPTER XIV.
THE CRANBERRY.
Jxycoccus, 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, (O. palustris,) being much
smaller in its growth, and producing fruit inferior in size and
quality. Also the Russian, (0. viridis,) 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 Ego-shaped, two kinds, large and small, not so
high coloured as the Bell and Cherry—not so much vrized, 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
a
258 THE FIG.
prepered 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 im 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 sukophanta:, 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 cutrure. 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, calea-
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 jointed 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 vy
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.
Ripenine 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 ee
“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, 7
Hanover,
Brown Hamburgh,
Black Naples,
Clementine,
Bayswater,
Red.
ac. to
Thomp.
Une 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 Turxey. 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 Iscuia. 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. P
Buiackx 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-
your excellent. Habit of the tree moderately strong.
Matra. Lind.
Small Brown.
A small, but very rich fig, which will often hang on the tree
antil it begins to shrivel, and becomes “a fine sweetmeat.”
Fruit much compressed at the apex, and very much narrowed
m 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.
Smatt 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 favour. Leaves
more entire than those of the common fig.
Vioxtetrr. 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 vleasant flavour.
VioLeTTE DE Borpgavux. 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
a 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.
AnGELique. Thomp. Lind. Duh.
Concourelle Blanche. Mélitte.
This little fig is a very abundant bearer, and a pretty hardy |
sort. Fruit siaall, obovate. Skin pale greenish yellow, dotted
with lighter coloured specks. Pulp white, but only tolerably
sweet. It will usually bear two crops.
Larce WuitEe Genoa. Thomp. Lind. Fors.
Fruit large, roundish-obovate. Skin thin, pale yellow. Pulp
red, and well flavoured.
MarseEILtes. 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.” 7
Preeussata. Thomp.
A sort lately introduced from the Ionian Isles into England.
It is tolerably hardy, quite productive, and succeeds admirably
ander 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 GOOSEBERR*
Wuire Iscuta. Thonp
Green Ischia. Lind. Fors.
A very small fig, but one of the hardiest of the light colouree
ones. Fruit about an inch in diameter, roundish-obovate. Skin
pale yellowish green, very thin, and, when fully ripe, the darker
coloure.| pulp appears through it. Pulp purplish, and high f
voured, A moderate grower and good bearer.
CHAPTER XVI.
THE GOOSEBERRY,
Ribes Grossularia, Arb. Brit. Grossulacee, of botanists,
Grosseiller, of the French; Stachelbeerstrauch, German; Uva Spino,
Italian; Grossella, Spanish.
Tue 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 GoosEBERRY Book 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.
Uses. 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 cherrics, it is always most acceptable. Unripe
gooseberries are bottled in water for winter use, (placing the
oottles 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.
Propagation. 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-
eumstances, 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 beiow the ground (to prevent future suckers,) and plant the
zuttings in a deep rich soil, en 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.
Currivation. 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 in 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 sufliciently 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 mcldew, 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 varietics; 3rd, to keep them
wel! 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.
Vanrieties.—TLhe number of these is almost endless, new
ones being produced by the prize growers every year. The last
edition of the London Horticultural Seciety’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
L. Red Gooseberries.
BoarpMan’s Baritish Crown. Fruit very large, roundish,
hairy, handsome and gocd. Branches spreading.
a
: THE GOOSEBERRY. 29%
Cuampagne. A fine old variety, of very rich flavour = Fruit
small, roundish-oblong, surface hairy, pulp clear; branches of
very upright growth.
Capper’s Top 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.
Harrsuorn’s Lancasuire Lap. Fruit large, roundish, dark
red, hairy ; flavour very good ; branches erect.
Keren’s Seepune. Fruit of medium size, oblong, hairy, fla-
vour first rate; branches drooping. Early and productive.
Lricu’s RIr-eman. Fruit large, roundish, hairy ; flavour first
rate ; branches erect.
Me.uixe’s Crown Bos. Fruit large, oblong, hairy; flavour
first rate; branches spreading.
Miss Bop. Fruit of medium size, roundish, surface downy ;
flavour excellent; branches spreading.
Rep Warrineron. Fruit large, roundish-oblong, hairy ; fla-
vour first rate ; branches drooping.
IT, Yellow CGooseberries.
Buerpsizu’s Ducxwine. Fruit large and late, obovate
smooth ; flavour good ; branches erect.
Capper’s Bunxer Hixt. ° Fruit large, roundish, smooth ; fla
vour good; branches spreading.
Gorton’s Virer. Fruit large, obovate, smooth; flavour
good; branches drooping.
Hitr’s Gotpen Gourp. Fruit large, oblong, hairy; flavour
good; branches drooping.
Parr’ s GoLDEN Fiecce. 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 Bat. Fruit of middle size, roundish, smooth ; fla-
vour first rate; branches erect.
ITT. Green Gooseberries.
Couuiers’ Jorty Aneier. Fruit large and late, oblong,
downy ; flavour first rate ; branches erect.
Berry’s Greenwoop. Fruit large, oblong, smooth ; flavour
good; branches drooping.
Es sty Green Harry, (or Green Gascoigne.) Fruit small and
early, vound, hairy ; flavour excellent; branches spreading.
13*
298 THE -GOOSEBERRY.
Epwanp’s Jory Tar. Fruit large, obovate, smooth ; flavour
first rate; branches drooping.
Gienton Green. Fruit of middle size, oblong, hairy ; flavour
excellent ; branches drooping. :
Green Watnut. Fruit middle sized, obovate, smooth; fla
vour first rate: branches spreading.
Hersurn Green Prouiric. Fruit of middle size, roundish,
hairy ; flavour first rate; branches erect.
Massey’s Heart or Oax. Fruit large, oblong, smooth ; fla-
vour first rate; branches drooping.
Parxinson’s Laurer. 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.
Warman’s Green Ocean. Fruit very large, oblong, smooth ;
flavour tolerably good ; branches drooping.
IV. White Gooseberries.
Ciewortu’s Waite Lion. Fruit large and hangs late, obo-
rate, downy, flavour first rate ; branches drooping.
Crompton SHEBA QuEEN. Fruit large, obovate, downy, fla-
vour first rate ; branches erect.
Coox’s Wnuire Eaetz. Fruit large, obovate, smooth ; fla-
cour first rate; branches erect.
Capprr’s Bonny Lass. Fruit large, oblong, hairy ; flavour
good; branches spreading.
Hapuey’s Lavy 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.
Woopwarpv’s Wuiresmitu. Fruit large, roundish-oblong,
downy ; flavour first rate; branches erect.
We uneron’s Giory. Fruit large, rather oval; very dow-
ny; skin quite thin; flavour excellent; branches erect.
Wuire Honey. Fruit of middle size, roundish-oblong,
smooth ; flavour excellent ; branches erect.
Taytor’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. Thumpet.
Conquering Hero, Turnout.
Companion. Weatherccck.
Lion’s Provider. General.
Dan’s Mistake. Keepsake.
Napoleon le Grand.
THK GRAPE. 299
White. ellow.
Freedom. Leader.
Snowdrop. Drill.
Queen of Trumps. Catherine.
Lady Leicester. Gunner.
Eagle. Peru.
Tally Ho. Goldfinder.
Hovenron’s SEEDLING
Origmated with Abel Houghton, Lynn, Mass. A vigcrous
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, takagn,
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 agin Mas-
rey’s Heart of Oak, Parkinson’s Laurel.
CHAPTER XVII.
THE GRAPE.
Vitis vinifera, L. Vitacee, of botanists.
Vigne, of the French; Weintrauben, German; Vigna, Italian ; Vid, rv)
Vina, Spanish.
Tue 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 bever age which its fermented juice affords,
recommended it to the especial care of the patriarchal tillers of the
soil, and vineyards were extensively plantea, 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 te
300 THE GRAPE.
Greece and Sicily, and gradually to Italy, Spain, France, and
Britain, to which latter country the Romans carried it about twe
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.
Users. 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 500,000,000 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 ortinaire, 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.
Sor. 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 a) account of a vine six hundred years old, and there are
said to be vines ix Burgundy more than four hundred years old.
————s |)le
ae.
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.
Propagation. The grape vine makes roots very fr eely, and
1s, therefore, easy of propagation. Branches of the previous or
current year’s wood bent down any time before mid-summer,
avd 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 in 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 foreign 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
prong 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 autamn or winter, the cuttings may be reduced te
nearly their proper length, and kept in earth, in the cellar, until
the ensuing spring. The hardie~ sorts may be buried in the
cpen ground.
The foreign and the native gtapes are very different in their
* In sandy or dry soils the cuttings may be Ic% longer, and tn insure
greater success, cover the upper end of the cutting with grafting wax, or
something of jhe kind, to prevent evaporation.
302 3 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 farther 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 te
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 unfurtunately 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-in 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.
a ae
THE GRAPE. 803
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 Train
up for bearing the present year; 6, the ss
places occupied 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
tontrary, 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; 1st, 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-
hgent 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 continua! system o* providing young plants by layers, he al-
ways succeeds in obtaining from the same piece of ground fail
and excellent grapes.
* See Hoare on the Grape Vine.
+ And never on an arbour, except for the purposes of shada
304 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 tree 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 of the front wall, so that the root:
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—
pne 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,
rorms an excellent soil for the grape in this climate. Ifthe
toil 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
tle road sides for this purpose. The depth of the border need
aot exceed two feet, but if the sabsoil is not diy at all seasons,
ii should be well drained, and filled ur half a foot below the
l:order with small stones or brick bats.
THE GRAPE, 305
Pronine 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 moile of training and pruning may
be adopted. The first season one shoot only is allowed to pro-
eced 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
haying 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 o1
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. In the 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
Jaid 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 ont and
replaced by that immediately behind it, a succession of a year
ly shoot being obtained from the lower part of the old stem.
(Mc£ntosh.) 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 injury te
the fertility of the plant. The truth of this remark depends on
the fact that every branch of a vine which produces little or ne
306 THE GRAPE.
feliage, 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 m
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
18 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 tke 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 UND&R 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
the surface the front
wall 0b, 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 fect distant,
with the sashes in
Fig. 92. Plan and section of a vinery, 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
‘,
Ny
wo 2 are = seme anes conned,
208 THE GRAPE.
rectly under the walk; the walk itself being formed by an ope
grating or lattice, through which the heat rises freely. ‘The
arrangement of the flue will be better understood by referring
to the ground plan (II.) 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, f,) 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
from 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 w idth, and thirty feet long.
+ The most perfect vinery that we have seen in this country is one of
two hundred “et long at the country residence of Horace Gray, Isq.,
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 aud beauty
in an unusual degree.
THE GRAPE. 39S
In all cases. The spur system is, however, practised by many
gardeners, with more or less success, This, as most of out
readers are aware, oonsists 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 1886 and 1837, they were headed down,
810 : . 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. 1889
2 | Tempera.
s | ture,
Bidigis Diary OF THE VINER**.
Slé6 | 20 |
maa |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.
15/50 70 58, Weather quite moderate and thawy. Sleet.
16|48|60.55 Covered inside border with saud for sprinkling.
| Thaw. Whitewashed the vinery.
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 praned 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
1750/55
Ts
THE GRAPE. 311
Feb.Ma rel
1889. Tem-|
perature.
“ Diary oF THE VINERY.
| Frprvuary
| Morn.
| Noon.
| Night.
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.
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; duk
weather during the day: snow nearly gone.
28/58|75|65|Morning fine; afternoon cloudy. When fire 1s at
a red heat, the damper and furnace door are
closed to keep up the heat.
27159
tn
=
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-llay. Afternoon clear.
4|62/80|63|Buds of some black Hamburg vines beginning to
swell. Dug up the inside border, and, notwith-
J 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|73|68| Weather cool and pleasant.
7|32'75'68|Buds of the vine in pot breaking.
312 THE GRAPE.
Le Maen
April 1839.
Tem ture.
Diary oF THE VINERY.
—
8/59|74/64
9|60|75|63 Buds of Hamburgs breaking. Snow last night.
10|60/73)63
ss) 50 75/60, Quite cold last night. Windy.
12'54|76.62\ Buds of Hamburgs mostly ‘breaking. Owing to
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 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 ?
18 63/63 64
19/62/60 63
20/62)65,64
21162)62'66
23/62) 66 After this period, the thermometer was observed
24/60} (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.
65
2662| |63
"lea \o4\
28'61| |67
29\64| |67
30/66} |63|
31/62) |70/The last six days cloudy; wind east; quite cold
= last night for the season.
a
<
1/60] |'72
2162! '71
ete! at S
-
THE GRAP=. ; 813
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, ton
the leading shoot of the vine.
7|74'66
8|62/72|Discontinued syringing the vines.
9/66/74
10)64/73 :
11/70/73|A few clusters of flowers began to open on two vinee
12|73)78
13/66\80
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,
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. Many
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.
2477/75) ' tod aa
Ue
314 : THE GRAPE.
Diary or THE VINERY.
20/70|70|\Commenced syringing again, twice a day, in fine wea
m ther. Moisture is also plentifully supplied by keep
ing the pans well filled with water.
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.]
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 a’ ways the smallest
22|70;76
23/66)72
24'69!72|Next year’s bearing ood carefully laid in.
3
i
ee ee
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 in the day. The grapes have been often
z looked over and thinned, yet there is no doubt the
5 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
664/76
7|60)70| Bunches supported by tying to the trellis,
ee 70
9'62)70
10|64/69/The grapes have now completed their stoning process,
11
12
13
23
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.
64/64
(09/69
'6666|A few of the black Hamburgs and Zinfindals, near the
flue, perceived to be changing colour. Weather quite
unfavourable ; fires at night.
65/71
71/62/Syringing now discontinued.
61/68
58/66
(50 66/The month, thus far, has been remarkable for high
61/60} winds, which have injured many plants.
56/68
66/65
60\67
64'62/The grapes are now swelling finely. Those at the
316 THE GRAPE
BEE De Drary oF 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
quarter.
6th.—Exhibited Zinfindal grapes at the Massachusetts Horti-
evltural Society.
13th.—Exhibited Black Hamburgh grapes at the Massachusetts
Forticultural Society’s room.
15th.—A few bunches of the Muscat of Alexandria are now
9e ; 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
:
r
THE GRAPE. 81%
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 suflicient 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 motsture—
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 tew 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]
rand
318 THE GRAPE.
worthy of cultivation in gardens. Indeed, the most experience 4
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
berries; 3d, those with light red, rose-coloured, gray, or striped
berries.
CLASS I.
GRAPES WITH DARK RED, PURPLE OR BLACK BERRIES.
1. Brack Criuster. Thomp.
Black Morillon. Lind. Morillon noir.
Auverne. France Wes of the
Auverna. : Auvernes Rouge
Pineau. Miller, Vrai Auvérnas. French,
True Burgundy. Raisin de Bourgne.
Small Black Cluster. Speechly. Burgunder, of the
Black Burgundy. Rother. vA re
Early Black. Schwarzer. ae.
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.
Museat Noir Ordinaire,
Purple Frontignan,
Black Frontignac.
Purple Constantia.
Black Constantia (of some).
Bourdales des Hautes Pyrénées.
Muscat Noir de Jura.
ac. te
Thomp.
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. 819
Bunches rather long. Berries of medium size, round, quite
black. Skin thin, flavour musky and rich. Ripens in October.
A good bearer.
The Biuz FrrontiGNan, (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, witu a thiek skin.
3. Brack Hampuren. Thomp. Lind. Speechly.
Warner’s Black Hamburgh. Frankenthaler.
Purple Hamburgh, Frankenthaler Gres 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. Mohrendutte.
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. ur
NUTS. 349
gardens, is a worthless, nearly barren variety, but we heve
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, aa kernel of excellent “favour.
A good bearer.
2. Frizzuep. (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. Norrnampronsurre Prouirtc. (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. Wuire Firzert. (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,
Jjilberts, (full-beards,) and those with short husks, simply nuts.
The Cuesrnut, (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 Curnquarin, or Dwarf Chestnut, common in some parts
of the middle and southern states, is a dwarf species of the
chestnut, usually growing not more than six to ten fect 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.
jee
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. Rosaceee, of botanists.
Prunier, of the French; Pflaumenbaum, German; Prugno, Italian ; Co
ruelo, 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, ete. ;
sorts which equal or surpass in beauty or flavour the most cele-
brated plums of France or England.
Usrs. 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 Cuickasaw 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 a little 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
8 or 4 feet high, and in this form it is also commonin Texas. The DwarF
Texas PLum described by Kenrick is only this species. It is quite orna-
mental.
IL Witp Rep or YetLtow 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.
III. The Beacu Prium, 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 witk
a bloom ; pleasant, but somewhat astringent. Leaves oval, finely serrata
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 tbe 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
blanc, 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 wih a cup
of water in it, for about two hours. When the water isso wamoa
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 imto 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
aud 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.
PrRopaGation 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, &e.,) 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
i.king* away decayed or broken branches, and this should he
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, falling 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
os aa proofs of the great importance of clayey soil for this
ruit.
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 dislike which most insects have to this sub-
s\ance, 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.
IysEcTs AND DISEASES. 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
854 THE PLUM
indeed, often the whole crop, fall from the trees when half ot
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.
, he 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
ifs 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-
ther than a single tree, and others believing
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-
sient 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.
About 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 or 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 curculio, and
its mark.
THE PLUM. 358
Ear.y in July the punctured plums begin to fall rapidly from
_ the tree. The egg deposited in each, at ee 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. f
There, according to most cultivators of fruit, and to our own
observations, the grubs or larvee remain till the ensuing spring,
when in «heir 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, ete. 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 coinpn nature of a clayey
soil is not favourable to the passage or life of this insect, 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
trve 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, Tke 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,
duily, 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.
» Sa
*
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.
e 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 within. 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
in the tumours on the branches whiie 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
THE PLUM. 357
358 THE PLUM.
thus destroy it, and, as experience has taugnt us that the maka
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.
__Varteries. There are now a pretty large number of fine
plums, and some most important additions have been made by
e seedlings raised in this country. The Green Gage still
stands at the head of the list for high flavour, though “several
otber 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 ae
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
Buive Imeeratrice. Thomp. P. Mag.
Impératr.ce. Lind. Mill. Violette.
Véritable Impératrice. Impératrice Violette. O. 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 * 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
ce stone. Ripens in October, and will
og, in sheltered situations, till the middle of November.
Blue Imperatrice.
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
Rev. 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
860 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
rom Yellow Gage by its longer and stouter stalk.
Cor’s Gotpen Dror. Thomp. Lind. P. Mag.
Bury Seedling. Fair’s Golden Drop.
Coe’s erial. 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.
Dre Deticr.
A new foreign variety of excellence. Tree moderately vigot
ous and productive.
Branches smooth. Fruit medium, roundish-oval, with a slight
neck, alittle 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.
Fi
THE PLUM 361
Denniston’s SUPERB.
An excellent seedling, from Mr. Denniston’s famous plum
orchard, near Albany, N. Y., of the Green Gage fan ily, 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 Prple 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&e Rovez. Thomp. Poit. O. Dub
Roche Carbon. F
Mimms. re iw
Imperial Diadem. ane
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 Mrs, or
Imperial Diadem. As the
Mimms plum has been fully
sested by us, and proves to
be a first rate fruit in all re-
spectsin 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 dez
licious ;_ separating from
the stone, which is quite
small. Last of August.
oe aT
362 _
Green Gace. Lang. Lind. Thomp.
Bruyn Gage. : Reine Claude.
Bradford Gage. Grosse Reine Claude.
Wilmot’s Green Gage. Grosse Reine. ras
New Green Gage. | a°some Damas Vert. ye ae
Late Green Gage. } English Sucrin Vert. dpe
Isleworth Green Gage. gardens. Vert Bonne. g
Burgnon Gage. Abricot Vert.
Dauphine.
The Green Gage is universally admitted to hold the first rank
in flavour among a 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 I. 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
preading 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 ox
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 alone time an.J the fnit adheres with
THE P 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-
nit) adherent to the stone. Ripe in September.—(E. Dorr in
ult.
Hupson Gace.
Raised by L. U. Lawrence, of Hudson, N. Y. Tree thrifty,
productive.
Branches downy. Fruit of medium size, gyal, 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. TZhomp. 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-
culiarly 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 hellow
Skin pale green, until fully ripe, when it is tinged with yellow
Imperial Gage.
864 TUE PLUM.
showing a peculear 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
Ly thinning, w shen half grown. Ripens about the first of Sep-
tember, or a week later than the Washington.
IMPERIAL Orroman. Thomp.
A very neat, cary 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
waydown. Stalk downy, slender, curved, thr eetourthsof an inch
long, inserted in a very ‘slight cavity. Skin duil yellow, clouded
Ww ith 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 this new variety. When
fully ripe, it is nearly, shall
we not say guite-—equal in
flavour to the Green Gage,
that unsurpassable stan-
Jard of flavour. But when
we contrast the small and
eather 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- [eat
low, uniformly and hand- Jefferson.
somely taarked with a fine ruddy cheek. It is about ten days
or a fortnight later than the Washington, ripening the last of
THE PLUM. 365
August, when it has the rare quality of hanging lcng on the tree,
gradually improvingin flavour. Itdoesnot, like many sorts, appear
hable 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, antl high
flavoured. Hangs a fortnight on the tree.
LAWRENCE’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 desery-
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 frait, 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
Lawrence's Favourite.
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.
366 THE PLUM.
Mapison.
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.
Stall#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 te
the stone. Ripens last of August.
Or.Eans, Suiru’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.
vinens flavour, (not sweet
and cloying,) and adheres te 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,
und 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
ticth to the last of July.
368 THE PLUM.
¢ °
Prune v’Acen. Nois.
y
as @Ast, ; eee. sf tite
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.
-
.
Purrite Gags. Lind. Pom. Ma
Rhine Claude Violette. Thomp. 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.
[6 fo)
Purpie Favourite,
This delicious fruit received its name from us some years
ago. 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. 365 *
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 plac 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 Gace. 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,
Ret Gage. very inom melting, sugary, and lus
16
870 THE PLUM.
cious, It parts freely from the stone, which is small. Middle
of August.
Retwe CiLaupE bE Bavay. Rev. Hort.
Raised by Major
Esperin. A very vi-
gorous grower, very
productive, and a va-
luable addition to
the late varieties.
Branches smooth.
Fruit large, round-
ish, slightly depress-
ed. greenish-
yellow, with stripes
or splashes of green,
covered with a thin
bloom. Suture me-
dium, apex dimpled.
Stalk short and
stout, set in a small
cavity. Flesh yel- Reine Claude De Baway.
low, juicy, melting, with a sugary, rich, excellent flavour. Se-
parates from the stone. Ripens last of September, and first of
October.
Royate. O. Duh. Thomp. Nois.
La Royale. Lind. Hooker.
The Royale, a French variety,
is undoubtedly one of the rich-
est plums. It is peculiarly crisp,
with a very high flavour, and is
remarkable for the exceedingly
thick coat of bloom which co-
vers the skin. The tree is a
slow grower, forms a bushy,
spreading head, and its very
downy shoots have a gray or
whitish appearance. It bears
regularly, but moderately, and,
though not fit for the orchard,
it is a first rate garden fruit.
Fruit of medium size, often
quite large; round, lessening a
little towards the stalk. Su- Royale.
ture distinct at the apex on one side only. Skin reddish-purple,
dotted with light brown specks, and covered with a thick pale
ee
THE PLUM. 371
bloom, which adheres closely. Stalk three-fourths of an inch
long, downy, set in a narrow cavity. Flesh dull yellow, rather
firm but melting, very juicy, with an exceedingly rich, vinous
flavour ; it separates from the stone, which is small, 1oundish,
pointed at both ends. Ripe the last of August, and will hang,
dropping gradually, till the middle of September.
ScHuyLer GAGE.
Originated with Gen. Schuyler, Albany, N. Y., from a seed
of the Green Gage. Tree upright, very vigorous and productive.
Branches grey, smooth. Fruit medium, oval, suture mode-
rate. Skin yellow, with small green splashes, dotted, and washed
with carmine on the sunny side, and covered with a thin bloom.
Stalk long, curved, inserted in a small cavity. Flesh yellow,
juicy, sweet, rich, and excellent. Separates from the stone.
Ripens last of September, and continues a long time in use.
Wasuineton. P. Man. Thomp. Lind.
Bolmer. Bolmer’s Washington.
New Washington. Franklin.
The Washington undoubt-
edly stands higher in general
estimation in this country,
than any other plum. Al-
though not equal to the
Green Gage and two or three
others, in high flavour, yet
its great size, its beauty,
and the vigour and hardi-
ness of the tree, are quali-
ties which have brought this
noble fruit into notice every
where. The parent tree
grew originally on Delan-
cey’s farm, on the east side
of the Bowery, New York,
but being grafted with ano-
ther sort, escaped notice,
Washington. until a sucker from it, plant-
ed by Mr. Bolmer,* a merchant in Chatham-street, came into
bearing about the year 1818, and attracted universal attention
by the remarkable beauty and size of the fruit. In 1821, this
sort was first sent to the Horticultural Society of London by
the late Dr. Hosack, and it now ranks as first in nearly all the
European collections,
* Which he purchased of a market woman. .
872 THE PLUM.
The Washington has remarkably large, broad, crumpléd and
glossy foliage, is a strong grower, and forms a handsome round head,
Wood light brown, downy. Fruit of the largest size, round-
ish-oval, with an obscure suture, except near the stalk. Skin
dull yellow, with faint marblings of green, but when well ripen-
ed, deep yellow, with a pale crimson blush or dots. Stalk
scarcely three-fourths of an inch long, a little downy, set in a
shallow, wide hollow. Flesh yellow, firm, very sweet and lus-
cious, separating freely from the stone. Stone pointed at each
end. Ripens from about the middle to the last of August.
YELLow Gace, Prince’s. P. Man.
American Yellow Gage, (of some.)
White Gage, (af some.)
The Yellow Gage was raised, so long ago as the year 1783,
by the elder Mr. Prince, of Flushing, L. I. It is very common
on the Hudson river, but we do not find any description of it in
Manning or Kenrick. We have noticed that it is sometimes
confounded, at Boston, with the Imperial Gage, which is really
quite distinct. Its great hardiness and productiveness, joined to
its rich sugary flavour, make it a favourite sort.
Branches smooth, short-jointed, with glossy leaves, and form-
ing a large spreading head. Fruit a little above medium size,
oval, rather broadest towards the
stalk. Suture a mere line. Skin -
golden yellow, a little clouded,
and covered with a copious white
bloom. Stalk an inch long, in-
serted in a small round cavity.
Flesh deep yellow, rich, sugary
and melting, though sometimes
rather dry; parts freely from the
stone. Ripens rather early, about
the first week in August.
The growth of this plum is not
only very different from the Im-
perial Gage, but the fruit of the
latter is readily distinguished by
its abundant juiciness, its green-
ish colour, and the superiour
sprightliness of its flavour. Prince's Yellow Gage.
CLASS II.
Contains those of very good quality,—some new and untested,
and may prove best, and others on further trial only good,
THE PLUM. 387A
ABRICOTE SAGERET.
A seedling of Sageret. Tree very vigorous. Branches :mooth,
Fruit rather below medium size, globular, suture medium, ex-
tending nearly all around. Skin green, dotted, and slightly
flaked with yellow. Stem three-fourths of an inch long, set in a
very slight cavity, apex slightly dimpled. Flesh green, juicy,
very sugary, with a rich, delicious flavour. Separates from the
stone. Nipens the first half of September.
ANGELINA BurpDETT.
English, round, medium size, nearly black, spotted thickly
with brown spots, very rich, juicy, and excellent. Skin thick
Free-stone, middle of September. (Riv. Cat.)
AppLE P.ivum.
From the garden of D. U. Pratt, Chelsea, Mass. Fruit me-
dium, roundish, flattened, a little swollen on one side, suture
medium. Skin reddish-purple, with a blue bloom and light
dots. Stalk short and stout, inserted in a broad, deep cavity.
Flesh greenish-yellow, a little coarse, sweet, sprightly, with con-
siderable austerity at the skin. Adheres partially to the stone.
Ripens first of September.
Autumn GAGE.
Roe’s Autumn Gage,
Raised by Wm. Roe, Esq., of Newburgh, of good quality, a
very abundant bearer.
Branches smooth. Fruit medium size, oval, rather broadest
towards the stalk. Stalk three-fourths of an inch long, inserted
without any depression. Skin pale yellow, covered with thin
whitish bloom. Flesh greenish-yellow, separating from the
stone; juicy, sweet, and of delicale, pleasant flavour. Stone
long, compressed, pointed at both ends.
Beiaian Purpte.
Tree vigorous, branches smooth, buds prominent. Fruit me-
dium, roundish, suture slight, one side a little swollen. Skin
purple, with a bloom. Stalk rather long and slender, inserted
in a cavity. Flesh greenish, a little coarse, very juicy, sweet,
luscious. Adheres slightly to the stone. Ripens first of Sep-
tember.
BeE.LE pe SEPTEMBRE.
Tree large, vigorous, and very productive. Fruit very large,
oval, reddish brown, an excellent kitchen ‘ruit. Ripe middle
of October. (Riv. Cat.)
874 THE PLUM,
Buiacx DAMASK.
Medium, roundish, a little oval, suture moderate. Stalk very
short, inserted in a narrow cavity. Flesh greenish, inclining to
yellow, juicy, with a sweet, rich flavour; a half cling. Ripe
from the middle to last of August. (Manning in Hov. Mag.)
Brapsuaw. Hov. Mag.
Black Imperial, Ken.
Tree remarkably vigorous, erect, regular in growth, and very
productive. Fruit large, oval, obovate, with a slight suture on
one side. Colour dark violet red, with an azure bloom. Stalk
of medium length. Flesh yellowish-green, a little coarse, but
juicy and sweet. Adheres to the stone. Ripens the middle of
August. (Barry in Hort.)
Bricerra.
Tree moderately vigorous, productive. Fruit medium, round-
ish-oval. Skin yellow, with spots of red. Stalk of medium
length, set in a small cavity. Flesh yellow, rather firm, very
juicy, sugary, and excellent. Adheres to the stone. Ripens
middle of September.
- Bue t’s Favourire.
An excellent plum, raised by Isaac Denniston, of Albany,
N.Y.
Branches smooth, reddish. Fruit pretty large, ovate, broad-
est towards the stalk. Suture quite distinct for half the circum-
ference. Stalk nearly three-quarters of an inch long, rather
stout, slightly inserted. Skin pale green, thickly sprinkled with
lighter dots, and speckled with a little red next the stalk.
Flesh greenish-yellow, rather firm, juicy, and quite rich and
high flavoured, adheres to the stone, which is long and pointed.
Last of August.
Bureunpy Prune.
Prune de Bourgoyne.
Fruit medium, egg-shaped, with a neck, suture indistinct.
4kin reddish-black, with a blue bloom, covered with numerous
small dots. Stalk long, set in a very small cavity. Flesh fine,
juicy, sugary, very pleasant. Separates from the stone middle
of September.
BurrReEtreEs.
Raised by Mr. Gregoire. Tree of medium vigour, very fer-
tile. Fruit large, long, oval. Skin dull yellow. Flesh very
THE PLUM. 875
delicate, melting, abounding in juice, Very sweet, with a delight
ful aroma. Ripe the end of September. (Al. Pom.)
Cuarin’s Earty ?
Received of Mr. E. Chapin, of York, Pa. Origin unknown.
Tree healthy, but not vigorous.
Branches downy. Fruit small, roundish, globular, slightly
protuberant cn one side, suture indistinct. Skin pale red,
covered with a light bloom. Stalk half an inch long, inserted
slightly in aring. Flesh yellow, rather coarse, sweet, juicy, and
refreshing. Adheres slightly to the stone. Ripens the middle
of August.
Crucer’s SCARLET.
Cruger’s. Cruger’s Seedling.
Cruger’s Scarlet Gage.
Raised by Henry Cruger, of New York. Tree of free growth,
branches long, very productive.
Branches downy. Fruit rather larger than a Green Gage,
roundish-oval, with an obscure suture. Skin, when fully ex-
posed, a lively red, but usually a bright lilac, covered with a
thin bluish bloom, and speckled with numerous golden dots ;
in the shade it is pale fawn-coloured on one side. Stalk hal?
an inch long, set in a shallow depression. Flesh deep orange,
not very juicy nor rich, but with a very agreeable, mild, spright
ly flavour. It hangs well after ripening. Last of August.
Cuerry. Thomp. Coxe.
Karly Scarlet.
Myrobolan.
Virginian Cherry. of European
De Virginie. gardens.
D’Amerique Rouge.
Prunus Myrobolana. O. Duh. Lind.
Prunus Cerasifera. Pursh.
Miser Pium, of Hoffy.
The Cherry Plum or Early Scarlet is a very distinct species
Tree grows rapidly, forming a bushy head, with slender branches
and small leaves. A beautiful early fruit. Good for preserving
or market.
Fruit is round, about an inch in diameter, of a lively red,
with very little bloom, and a very slender, short stem, set in a
narrow cavity. The flesh is greenish, melting, soft, very juicy,
with a pleasant, live'y. sub-acid flavour—neither rich nor high
flavoured, and adheres close!v to the stone. It ripens about the
middle of July, before most other plums, and this, and its pretty
376 THE PLUM.
appearance at the dessert, are its chief merits. Branches
smooth.
The common cherry plum, or Myrozoran, of Europe, is
rather larger, and shaped like a heart. In all other respects
the same.
GoLpEN CHERRY PLUM.
Similar to the above except in colour, which is a waxen yel-
low. Raised by Samuel Reeve, Salem, N. J.
Cuxeston. Thomp. Lind.
Matchless. Lang.
Diaprée Violette. ) ac. to
Violet Diaper. Thomp.
A pleasant, early plum, but superseded now by better ones.
Branches downy. Fruit rather small, oval. Skin dark purple,
with a blue bloom. Stalk quite short, set without depression,
Flesh yellow, firm, sweet, and rather sprightly, separating fiom
the stone. Last of July and first of August.
Cor’s Lars Rep. Thomp. Lind.
Saint Martin. of the
Saint Martin Rouge. § Mrench.
Prune de la St. Martin. Nois.
Tree vigorous, with long, rather &
slender branches, very productive.
A good late variety.
Branches downy. Fruit of me- |
dium size, nearly round, with a well
marked suture running along one "
side. Skin light purplish-red, with a
thin blue bloom. Stalk pretty stout,
three-fourths of an inch long, set
nearly even with the surface. Flesh
yellowish, rather firm and crisp,
juicy, with a rich vinous flavour,
separating almost entirely from the
stone. October and November. ~
—
~
Coe’s Late Red.
CoLuMBIA.
Columbian Gage.
Raised by L. U. Lawrence, Hudson, N. Y. Tree vigorons,
productive, but subject to rot. Fruit of the largest size, six or
seven inches in cir¢umference, nearly globular, one half rather
THE PLUM. Se
larger than the other, Skin brownish purple, dotted w th n-
merous fawn-coloured specks, and covered with much blue
bloom, through which appears a reddish brown tint on the
shaded side. Stalk about an inch long, rather stout, inserted in
a narrow, small cavity. Flesh orange, not very juicy, but when
at full maturity, very rich, sugary and excellent; it separates
freely from the stone, except a little on the edge. The stone is
quite small and compressed. Last of August,
Coorrr’s Larce. Coxe. Thomp.
Cooper’s Large Red.
Cooper’s Large American.
La Délicieuse? Lind.
Coxe, who first described this plum, says it was raised by Mr.
Joseph Cooper, of New Jersey, from a stone of the Orleans.
He considers it as a fine large plum, but exceedingly liable to
rot upon the tree.
There is still much confusion in regard to this plum which
we have not been able to unravel, but believe it to be distinct
from Smith’s Orleans.
Corse’s Nota Benz. Ken.
Raised by Henry Corse, of Montreal, Canada. Tree very
vigorous, very productive and hardy.
Branches smooth. Fruit of rather large size, round. Skin
pale lilac or pale brown, often dull green on the shaded side,
with much light blue bloom. Stalk half an inch long, set in a
round hollow. Flesh greenish, rather firm, juicy, sweet and
vich, and separates from the stone. First of September.
Danson. Thomp.
Common Damson, Purple Damson.
Black Damson, — Early Damson, (of many.)
The common, oval, blue Damson, is almost too well known
to need description, as every cottage garden in the country
contains this tree, and thousands of bushels are annually sold
in the market for preserves. The tree is enormously produc-
tive, but in the hands of careless cultivators is liable to be ren-
dered worthless by the knots, caused by an insect casily extir-
pated, if the diseased branches are regularly burned every win-
ter or spring.
Branches slender, a little thorny and downy. Fruit small,
oval, about an inch long. Skin purple, covered with thick
blue bloom ; flesh melting and juicy, rather tart, separates par-
tially from the stone. Septemer.
878 THE PLUM.
As the Damson is frequently producea from seed, it varies
somewhat in character.
The SHropsuire or Prune Danson is an English purple va
riety, rather obovate in figure, but little superiour to our com
mon sort. The Sweer Damson resembles the common Dam-
son, and is but slightly acid.
The Winter Danson is a valuable market sort, from its ex-
treme lateness. It is small, round, purple, covered with a very
thick light-blue bloom; flesh greenish, acid, with a slight astrin-
gency, but makes good preserves. It bears enormous crops, and
will hang on the tree till the middle of November, six weeks
after the common Damson, uninjured by the early frosts.
Dana’s YELLow Gace. Man.
A New-England variety, raised by the Reverend Mr. Dana,
of Ipswich, Massachusetts. It is a very hardy and healthy tree,
and bears abundantly.
Fruit of medium size, oval, pale yellow, with a very thin
bloom, the skin clouded like that of the Imperial Gage. Flesh
adheres to the stone, juicy, sweet, with a lively, peculiar flavour,
Last of August and first of September.
Denniston’s ALBANY Braory.
A good variety. Branches slightly downy. Fruit rather be-
low medium size, roundish-oval, with an obscure suture. Skin
pale whitish-green, marked with numerous small purplish dots,
and covered with a thin bloom. Stalk an inch or more long,
- slender, very slightly inserted. Flesh yellow, moderately juicy,
rich, and sweet, separates from the stone, which is small and
pointed. Ripe 24th of August.
Dewniston’s Rep.
Raised by Isaac Denniston, Albany. Vigorous grower, pro-
ductive.
Branches smooth, dark coloured. Fruit rather large, round-
ish-oval, narrowed towards the stalk. Suture running half
round. Skin of a beautiful light red, sprinkled with many
emall, fawn-colourea dots, and dusted with a very light bloom.
Stalk very long and slender, slightly imserted. Flesh amber
colour, juicy, rich, and sprightly, with an excellent flavour. It
separates from the stone, which is small, oval, and compressed.
Last of August.
De Monrrort.
A seedling of Prevost.
Tree of moderate growth, very productive. Branches grey:
ish Fruit medium size, roundish-oval. Suture slight. Skir
a
THE PLUM. 37$
dull purple, with russet dots and stripes. Stalk neatly an inch
Jong, rather stout, without depression. Flesh greenish, juice
abundant, sweet and rich. Adheres to the stone. Ripent: last
of August.
Domine Dutt. Floy. Thomp.
German Prune. ) Man. and of some
Dutch Prune. American gardens.
Dutch Quetzen.
This good American prune was raised from a seed brought
from Holland, by the Rev. Mr. Dull, a Dutch minister, who
afterwards resided at Kingston, N. Y. The parent tree was the
common Dutch prune, which this strongly resembles. The same
gentleman’s little parcel of plum stones from “ faderland,” it
will be remembered, gave origin to Bleecker’s Gage, one of the
finest of our yellow varieties.
Branches long and smooth. Fruit of medium size, long
oval, with little or no suture. Skin very dark purple, nearly
black, dusted with some blue bloom. Stalk nearly an inch
long, inserted with very little cavity. Flesh yellow, quite juicy
at first, but if allowed to hang on the tree becomes dry, rich and
sweet; it adheres closely to the stone. A prodigious bearer,
and a really good fruit. September.
Downtown ImperatriceE. Thomp. Lind.
Raised by Mr. Knight. A strong, upright growing tree.
Branches long, smooth. Fruit of medium size, oval, narrow-
ing a little to the stalk. Skin pale yellow, quite thin, Flesh
yellow, melting and sweet when fully ripe, with a little acidity
before; adhering to the stone. Ripens last of September, and
hangs some time on the tree.
Drap v’Or. Thomp. Lind. Lang.
Mirabelle Double. Duh. Mirabelle Grosse. Yellow Perdrigon.
The Drap d’Or, or Cloth of Gold Plum, is about the size and
figure of the Green Gage, but of a fine golden yellow, and ripeng
a week earlier.
Branches slightly downy. Fruit below medium size, round,
with an indistinct suture and a dimpled or pitted apex. Stalk
slender, half an inch long. Skin rich bright yellow, with a few
crimson specks, when fully exposed. Flesh yellow, sugary, and
rich, but sometimes a little dry ; separates freely from the stone,
Early in August.
380 THE PLUM.
Drap p’Or oF Espreren. Al. Pom.
Cloth of Gold.
Raised by Major Esperen. Tree of moderate growth, spread-
ing, buds large, pointed, a promising variety.
Branches smooth. Fruit large, roundish-oval. Skin golden
vellow, with light streaks of green beneath, covered with a thin
bloom, and a few crimson dots on the sunny side, suture shal-
low. Stalk short and stout, in a very small cavity. Flesh yel-
lowish, rather coarse, very juicy, sugary and rich; freestone
Ripens last of August.
Duane’s Purpte. P. Man. Ken.
Purple Magnum Bonum.
Raised by James Duane, of Duanesburgh, N. Y. Tree very
vigorous, distinct from the Red Magnum Bonum of Europe.
Branches very downy. Fruit very large, oval or oblong, con-
siderably swollen on one side of the suture. Skin reddish-pur-
ple in the sun, but a very pale red in the shade, sparingly dotted
with yellow specks, and covered with lilac bloom. Stalk three-
fourths of an inch long, slender, set in a narrow cavity. Flesh
amber coloured, juicy, sprightly, moderately sweet, adheres par-
tially to the stone. Ripens with the Washington, (or a little
before,) about the 10th of August.
Dunmore.
Foreign origin. Fruit small, egg-shaped. Skin thick and
green, becomes golden-yellow at maturity. Flesh yellow, fine,
very juicy, sweet, very aromatic; separates from the stone.
Ripens the first of October. (Al. Pom.)
Earzy Cross.
Originated with Mr. Cross, Salem, Mass. Tree moderately
vigorous, productive. Fruit small to medium, roundish. Skin
reddish-purple, covered with a thick bloom. Stalk half an inch
Jong. Flesh greenish-yellow, juicy, sweet and good; adheres
to the stone. Ripens the second week in August.
Earty Royat, or Nixira.
Tree moderately vigorous. Branches smooth, gray. Fruit
srfall, roundish. Skin reddish-purple, with a bloom. Stalk
medium, curved. Flesh yellow, sweet, juicy, of pretty high
flavour. Adheres partially to the stone. Ripens middle of
August,
THE PLUM. 381
Ear.ty YELLow Prune.
Tree vigorous and very productive. Branches downy. Fru
rather large, oval. Skin yellow, with a very slight bloom, and
dotted with red in the sun. Stalk of medium length, inserted
in a small cavity. Flesh yellow, sweet, juicy, with somewhat
of a melon flavour. Separates from the stone. Ripens middle
of August.
EMERALD Drop.
Origin, Newburgh, N. Y. Tree moderately vigorous, and
very productive.
Branches long and smooth. Fruit of medium size, long-oval.
Suture strongly marked, and the fruit larger on one of its sides.
Skin pale yellowish-green, sometimes dull green only, in the
shade. Stalk three-fourths of an inch long, inserted with
scarcely any depression. Flesh greenish-yellow, very juicy, ad-
heres somewhat to the stone, which is long and pointed. Last
of August.
Eneuiso WHEAT.
Fruit medium, roundish-oval, suture moderate. Skin red-
dish-purple, with a blue bloom, covered with numerous white
» dots. Stalk half an inch long, rather strong, set in a rather
deep cavity. Flesh yellow, a little coarse, juicy, sweet, with a
rich flavour. It adheres to the stone. Ripens the last of August.
Iratian Prune.
Prune d’Italie. Fellenberg.
Branches grey, smooth. Fruit medium oval, suture mode-
rate. Skin dark blue, with a bloom. Stalk an inch long, rather
stout, inserted in a very small cavity. Flesh dark yellow, juicy,
sweet, and good. Separates from the stone. Ripens first of
October.
Frost Gace. Pom. Man.
Frost Plum.
A late plum, scarcely yielding to any other late variety in the
excellence of its flavour. It appears to have originated in Fish-
kill, Dutchess county, N. Y., where it has, for many years past,
been most extensively cultivated for market; but of late has
been so subject to knots that it is not now much grown.
Branches smooth. Fruit rather below medium size, roundish :
oval, with a distinct suture on one side. Skin deep purple,
with a few brown specks, and a thin bloom. Stalk half te
882 THE PLUM.
three-fourths of an inch in length, inserted with little or no de
pression. Flesh greenish-yellow, juicy, sweet, rich and melting,
adhering to the stone. First of October.
Foutrton.
Origin uncertain. Found at Johnstown, Fulton Co., N. ¥
Tree vigorous and productive. Fruit medium, oval, suture dis
tinct. Skin a bright yellow. Stalk about three-quarters of an
inch long, set in a moderately deep cavity. Flesh yellow, juicy,
high flavoured, fine for the dessert. Ripens in October, and
frequently hangs till November; valuable on account of its
lateness. (N. Y. Hort. Rev.)
GALBRAITII.
Origin with Mr. Galbraith, near Boalsburg, Pa. A straggling
grower, but a valuable early variety. Fruit large, oval. Skin
purple. Stalk medium. Flesh tender, juicy, adherent to the
stone, flavour luscious, quality “very good,” if not “ best,” (Ad.
Int. Rep.)
Geni. Hann.
Origin uncertain; supposed to have originated on the farm
of Gen]. Hand, near Lancaster, Pa. Tree very vigorous.
Branches smooth. Fruit very large, roundish, oval; suture
obscure, running half round. Skin deep golden yellow, slightly
marbled with greenish yellow. Stalk long, set in a shallow
cavity, the whole of that end being flattened. Flesh coarse,
pale yellow, moderately juicy, sweet and good, but not high ~
flavour. Separates freely from the stone. Ripens the first
week in September.
Gouratu. Thomp. Lind.
Caledonian, (of some.) Saint Cloud.
Steers’s Emperor. Wilmot’s late Orleans,
A large and handsome plum. It is easily distinguished from
the Nectarine plum, with which it has been confounded by its
gray, very downy shoots.
Fruit large, roundish-oblong, enlarged on one side of the su-
ture. .Skin a fine deep red, approaching purple, a little paler
in the shade, dusted with a thin blue bloom. Flesh yellow, ad-
heres considerably to the stone, rather juicy, with a brisk,
sprightly flavour. Last of August.
GuUNDAKER PRUNE.
Groundacre.
Raised by Samuel E. Gundaker, of Lancaster, Pennsylvania.
THE PLUM. 383 ;
The Gundaker Prune is of a yellowish-white colour, nearly as
large as the Blue Prune, and of the same oval shape, very high
flavoured, and a good bearer.
GuNDAKER Pium.
‘Same origin as the Prune, of a purple colour on one side, and
the other a light colour, heart-shaped, resembling a plum call-
ed Golden Drop, but larger in size, and a great bearer. (Gun
daker in Hort.)
Guturiz’s Topaz.
Raised by Mr. Guthrie, Scotland. Tree a moderate grower,
with smooth grey branches, very productive. Fruit medium,
oval, with a slight neck, one side somewhat swollen. Suture
moderate. Skin golden-yellow, with a thin bloom. Stalk an
inch long, slender, curved, inserted in a small cavity. Flesh
yellow, juicy, sweet, not very rich, but pleasant. Adheres to
the stone. Ripens the middle of September, and will hang for
some time.
Gururir’s APRICOT.
Raised by Mr. Guthrie, Scotland. Tree very vigorous, hardy,
productive. Branches smooth. Fruit rather large, roundish-
oval. Suture very slight. Skin yellow, sprinkled with a few
crimson dots, and covered with a thin bloom. Stalk rather
long, set in a small depression. Flesh yellow, coarse, juicy,
sweet, but not high-flavoured. Pit adherent. Ripens the last
of August.
GuTHuriz’s LATE GREEN.
Raised by Mr. Guthrie, Scotland, a very rapid grower.
Branches smooth. Fruit medium, globular, swollen cn one
side. Skin yellow, with splashes of green, and covered with a
thin bloom. Stalk three-fourths of an inch long, inserted in a
small cavity, Flesh light-yellow, firm, rather dry, but sweet
and rich. Adheres slightly to the stone. Ripens middle of
September.
Hartwiss’ YELLow Prune.
A new German variety. Tree vigorous. Fruit medium, oval,
with a neck narrowed at the crown. Suture moderate. Skin
waxen-yellow, with occasional red dots. Stalk long. Flesh
\ight-yellow, fine, rich, subacid flavour, moderately juicy. Ri
pens the last of September,
384 THE PLUM.
Henry Cray.
Raised by Elisha Dorr, Albany, N. Y. Tree vigorous and
productive. Its great beauty and lateness will make it desira-
ble.
Branches smooth. Fruit medium, somewhat oval, with a
slight suture. Skin yellow, with a light bloom, and- the cheek
beautZally marbled and shaded with red. Stalk long, slender,
inserted almost without cavity. Flesh yellow, juicy, and sweet.
seone small, and very slightly adherent. Ripens last of August.
HiIGHLANDER.
Tree vigorous and very productive.
Branches gray, smooth. Fruit large, irregularly ovate, some-
what swelled on one side. Suture moderate, half round. Skin
deep-blue, inclining to reddish-brown, covered with a thin
bloom, and thickly sprinkled with brown dots. Stalk very
short, inserted in a slight cavity. Flesh yellow, juicy, sugary,
rich, vinous, refreshing, and excellent. Adheres slightly to the
stone. Ripens last of September.
Howe.w’s Earty.
Origin unknown, brought from Virginia. Tree of rather
slow growth.
Wood slender, gray, and downy. Leaves small, oval, downy.
Fruit rather below medium size, oval, without any suture, a lit-
tle angular. Stalk slender, three-fourths of an inch long, set
even with the surface. Skin light-brown, often greenish-yellow
on the shaded side, covered with a thin blue bloom. Flesh am-
ber coloured, melting, juicy, with a sweet and perfumed flavour,
separates from the stone, which is quite small and oval. First
of August.
How’s AMBER.
Origin Portsmouth, N. H. Tree vigorous, productive.
Fruit medium, roundish, slight suture. Skin amber-coloured
in the shade, mottled with rose, thinly covered with pale vio-
let bloom. Stalk of medium length, inserted without cavity.
Flesh coarse, yellow, melting, juicy. Adhering to the stone.
Ripens first of September. (Hov. Mag.)
Huutnes’ Supers. Pom. Man.
Keyser’s Plum.
Raised by Mr. Keyser of Pennsylvania, and brought into no-
tice by Dr. W. E. Hulings of that state.
THE PLUM. 385
Tree very vigorous, upright, large foliage, blunt shoots, large-
shouldered buds, moderate bearer.
Branches downy. Fruit very large, roundish, oval, with a
distinct though shallow suture. Stalk strong and stout, set ir
a round, smali cavity. Skin rather dull greenish-yellow, thinly
covered with pale bloom. Flesh greenish-yellow, rather coarse,
but with a rich, brisk, sprightly flavour. It adheres to the
stone. Ripens middle of August.
Icxwortu Imperatrice. Thomp.
Knight’s No. 6.
Raised by Mr. Knight, of Downton Castle, and is a hybrid
between Blue Imperatrice and Coe’s Golden Drop. It hangs a
long while on the tree, and if gathered and wrapped in soft
paper, will keep many weeks.
Branches smooth. Fruit rather above medium size, obovate.
Skin purple, peculiarly traced or embroidered with streaks of
golden fawn colour. Stalk moderately long and thick. Flesh
greenish-yellow, sweet, juicy and rich, mostly adhering to the
stone, which is rather small. Ripens early in October, and may
be kept till Christmas, gradually becoming dryer and more sugary.
IsapeLta. Thomp.
This is an attractive looking English plum, of a fine red co-
lour, worthy a place in a large collection.
Branches quite downy and gray. Fruit medium size, oval,
rather narrower towards the stalk. Skin dark dull*red in the
sun, paler in the shade, and thickly sprinkled with darker
coloured dots. Stalk three-fourths of an inch long, a little hairy,
set in a moderate hollow. Flesh yellow, rich, juicy, with a smart
flavour, and adheres to the pointed stone. Last of August.
Ives’ SEEDLING.
Raised by J. M. Ives, Salem, Mass. Tree of moderate growth,
buds very prominent.
Branches smooth. Fruit large, oval, tapering a little to the
apex, suture distinct. Skin yellow, mottled and dotted with
red, and covered with a thin bloom. Stalk short, set in a very
small cavity. Flesh rich amber colour, melting and separating
freely from the stone, juicy and high flavoured. Ripens first of
September. (Hov. Mag.)
Jaune Hative. Thomp. Lind. O. Duh. |
Early Yellow. — Jaune de Catalogne.
Catalonian. Prune de St. Barnabe.
White Primordian. D’ Avoine.
Amber Primordian.
The earliest of plums, which is its chief recommendation. -It
17
386 THE PLUM.
is a very old varicty from Catalonia, and the south of France,
and has been in cultivation more than two hundred years. It
is a pretty little fruit, and is worthy of a place in the garden of
the amateur. The tree has long, slender, downy branches.
Fruit small, oval, or obovate, with a yellow suture on one
side. Stalk slender, half an inch long. Skin pale yellow,
thinly coated with bloom. Flesh yellow, tolerably juicy, and
meltiag, of sweet and pleasant flavour ; separates from the stone.
Ripens from the 10th to the middle of July.
Jupson.
Raised by Mr. Judson, of Lansingburgh, N. Y. Tree thrifty and
productive. Fruit below medium, roundish. ° Skin a clear violet
red, slightly mottled with a deeper shade, with a thin bloom.
Stalk rather long. Flesh pale yellow, separating from the stone,
juicy and vinous. Ripe the end of August. (Hov. Mag.)
Kirxe’s. Thomp. Lind.
Kirke’s plum is a variety which came to us from England,
where it was first brought into notice by Mr. Kirke, the nursery-
man, at Brompton.
Branches smooth. Fruit of medium size, round, with very
little suture. Skin dark purple, with a few golden dots, and
coated with an unusually thick blue bloom, which adheres
pretty closely. Stalk three-fourths of an inch long, inserted in
a very slight depression. Flesh greenish-yellow, firm, and very
rich in flavour. It separates freely from the stone, which is flat
and broad. Ripens the last of August and first of September.
Lapy Puiu.
Raised by Isaac Denniston, Albany, N. Y. Tree of slender
growth, productive. It is quite a pretty fruit, esteemed highly
for preserving, this being its chief quality. It is a rampant
grower, an abundant bearer. Fruit quite small, oval. Stalk
short and stout; colour light yellow, spotted with red. Stone
free and small; flavour acid. Season first of September. (E.
Dorr in Cult.)
Lanepon’s SEEDLING.
Raised by Reuben Langdon, of Hartford, Conn. Tree vigor-
ous and productive.
Branches smooth. Fruit rather large, roundish, oval, with a
moderate suture. Skin reddish purple, covered with a thick
bloom. Stalk three-fourths of an inch long, inserted in a rather
deep cavity. Flesh greenish-yellow, juicy, sprightly, sub-acid,
and adheres mostly to the stone, Ripens the last of Auguste,
THE PLUM. 887
Larce Green Dryinc. Thomp.
Knight’s Large Drying. Ken.
_ A new late variety, raised, we believe, by Mr. Knight, ana
introduced here from the garden of the Horticultural Society
of London. The tree is vigorous, and the branches are smooth;
the fruit large, round, greenish-yellow; the flesh yellowish,
moderately juicy, rich and excellent; adheres to the stone.
Ripens about the middle of September, and is a moderate
bearer.
Lomparp. Ken.
Bleecker’s Scarlet. Beekman’s Scarlet. Montgomery Prune?
Tree very vigorous, hardy, has strikingly crimpled leaves,
bright purple glossy shoots, very productive, popular, but only
of second growth.
Tt was called the Lombard plum by the Massachusetts Horti-
cultural Society, in compliment to
Mr. Lombard, of Springfield, Mass.,
who first brought it into notice in
that State; and it is said to have
been received by him from Judge
Platt, of Whitesborough, N. Y., who
raised it from seed. But it was pre-
viously well known here by the name
of Bleecker’s Scarlet, Never having
been described under that name, how-
ever, we adopt the present title.
Branches smooth. Fruit of me
dium size, roundish-oval, slightly
flattened at either end; suture ob-
Lombard. scure. Stalk quite slender, scarcely
three-fourths of an inch long, set in a broad, abruptly narrow-
ing cavity. Skin delicate violet red, paler in the shade, dotted
with red, and dusted thinly with bloom. Flesh deep yellow,
juicy, and pleasant, but not rich; adhering to the stone. Mid-
dle and last of August.
Iucomse’s Nonesucu. Thomp. Lind. P. Mag.
An English plum raised by Lucombe, of the Exeter Nursery
Branches smooth. Fruit above medium size, roundish, shapea
and coloured much like the Green Gage, but much more dis-
tinctly streaked with yellow and orange, and covered with a
whitish bloom. Suture broad. Stalk straight, three-fourths of
ar inch long, set in a wide hollow. Flesh pretty firm, greenish,
888 THE PLUM.
rich, sweet mingled with acid; adheres to the stone. Bears
well, and ripens about the middle of August.
MAMELONNEE.
Mamelon Sageret.
A seedling of Sageret, of Paris. Tree moderately vigorous,
Fruit of remarkable shape, having a neck or (mamelone) at the
base of the stock; it is of excellent quality, hardy and prolific.
Fruit of medium size, oval, tapering toward the apex, and a
well marked suture on one side. Stalk small, inserted without
depression. Skin colour of Green Gage, marbled in the sun
with red. Flesh greenish-yellow, sweet, juicy and rich; parts
freely from the stone, which is very small. Ripens middle of
August. (Barry in Hort.)
Marren’s SEEDLING.
An accidental seedling in the garden of Mr. Marten, Schenec-
sady, N. Y. A very vigorous, upright grower, productive.
Branches smooth, greyish. Fruit large, oblong, irregular
suture, rather deep from stalk to apex, which is a little sunk.
Skin yellow, somewhat streaked with green, and dotted with
red on the sunny side. Stalk nearly an inch long, set in a small
cavity. Flesh yellow, a little coarse, juicy, with a brisk, spright-
ly flavour. Separates from the stone. Ripens the first of Sep-
tember.
Metres.
Fruit large, roundish, oval, suture indistinct. Skin dull red-
dish-purple, with numerous grey dots. Stalk long, curved,
slender, set in a small cavity. Flesh greenish-yellow, juicy,
rich, sugary and excellent. Adheres to the stone. Ripens last
of September.
MiIRABELLE TARDIVE.
Fruit small, roundish-oval, greenish-yellow, freestone, a most
interesting and nice little plum, sweet, juicy and agreeable, bears
most abundantly, and will hang on the tree till the end of Oc-
tober. (Riv. Cut.)
MrraBette. Thomp. Lind. O. Duh.
Mirabelle Petite. Mirabelle Jaune.
A very pretty little fruit, exceedingly ornamental on the tree,
the branches of which are thickly sprinkled with its abundant
oe ee
int
oe
a. . La tf _
THE PLUM. 389
crops. The tree is small in all its parts, and
although the fruit has a tolerable flavour, yet
from its size and high perfume, it is chiefly \
valued for preserving.
Branches downy. Fruit quite small, obo-
vate, with a well marked suture. Stalk half
an inch long, slightly inserted. Skin of a
beautiful yellow, a little spotted with red at
maturity, and covered with a white bloom.
Flesh orange, sweet, and sprightly, becoming
dry when over-ripe, and separates from the
stone. Ripens with the Green Gage.
Mirabelle.
Mowrog.
Monroe Egg.
Raised by Miss Dunham, Penficld, Monroe Co. N. Y. Tree
very vigorous and productive.
Branches smooth. Fruit medium, or above, oval. Skin
greenish-yellow, with rarely a blush. Stalk rather long, with
very little depression. Flesh greenish-yellow, not very tender,
but with a rich sugary flavour. First of September. (H. E.
Hooker, MS.)
Morocco. Thomp. Lind.
Early Morocco. Black Morocco.
Early Black Morocco. Early Damask. Mill.
A good early plum, of rather slow growth, and a moderate
bearer. Inferior to Rivers’s Early Favourite.
Branches downy. Fruit of medium size, roundish, with a
shallow suture on one side, a little flattened at both ends. Skin
dark purple, covered with a pale thin bloom. Stalk half an
inch long, rather stout. Flesh greenish-yellow, adhering slight-
ly to the stone, juicy, with a smart, rich flavour, becoming quite
sweet at maturity. First of August.
Muteerry.
Raised by Isaac Denniston, of Albany. The leaves are re-
markably luxuriant, broad, and crumpled. Fruit large, oval,
somewhat narrowest towards the stalk. Skin pale, whitish-yel-
low, sprinkled with white dots, and dusted with a pale bloom,
Stalk an inch long, rather slender, very slightly inserted
Flesh greenish-yellow, juicy, sweet, and good; adheres slightly
to the stone. The latter is long and pointed. First of Sep
tember.
.
390 THE PLUM,
Nectarine. Thomp. Lind.
Caledonian. Peach Plum. incorrectly
Howell's Large. Prune Péche. Qj some.
Jenkins’ Imperial. | Louis Philippe.
>
Tree vigorous, upright, stout, blunt, purplish shoots, nearly
smooth. A fine looking fruit, of foreign origin, but only of
second quality.
Fruit of the largest size, regularly formed, roundish. Stalk
about half an inch long, rather stout, and set in a wide shallow
depression. Skin purple, dusted with a blue bloom. Flesh dull
greenish-yellow, becoming tinged with red at maturity, a little
coarse grained, with a rich, brisk flavour, and adhering partially
to the stone. A good and regular bearer. Ripens about the
15th of August.
ORANGE.
Orange Gage, (of some.)*
Origin, Rhinebeck, Dutchess Co., N. Y. Tree a vigorous
grower, productive.
Branches stout and smooth. Fruit very large, oval, flattened
at both ends. Skin bronze-yellow, marked with roughish white
dots, and clouded with purplish red near the stalk. The latter
is three-fourths of an inch long, rather rough, inserted in a nar-
row round cavity. Flesh deep yellow, a little coarse grained,
but with acid flavour when fully ripe. It adheres a little to the
stone, which is much compressed and furrowed. Ripens the
last of August.
Orteans. Lind. Thomp.
Monsieur. of the
Monsieur Ordinaire. | French.
Old Orleans.
Red Damask.
A popular English market plum, being hardy and uniformly
productive.
Branches grey, and very downy. Fruit middle sized, round,
a little enlarged on one side of the distinct suture. Skin dark
red, becoming purple in the sun. Flesh yellowish, sweet, mixed
with acid, and separates freely from the stone. Ripens a little
after the middle of August.
* There is a great propensity for calling every plum of merit a Gage,
in this part of the country. As this has no resemblance whatever to the
original type of this class, we drop that part of its name.
THE PLUM. 391
Ortreans Earty Thomp. Lind.
New Early Orleans. Monsieur Hatif
New Orleans. Monsieur Hatif de { of the
Grimwood’s Early Orleans. Montmorency. { French
Hampton Court.
The Early Orleans is very near like the foregoing in ail re-
pects, except that it ripens ten days earlier.
Branches downy. Fruit of the size and colour of the com-
mon Orleans, a little more oval, and with a more shallow suture.
Skin a little marbled. Flesh yellowish-green, of brisk flavour,
rather richer than the old Orleans, and separates from the stone.
A good bearer.
Witmor’s New Earty Ortzans, (Wilmot’s Large Orleans,
&c.,) so strongly resembles the foregoing in appearance, time
of ripening, etc., as to be scarcely worthy of a separate description.
PrENnosBscor.
Raised by James McLaughlin, Bangor, Maine. Tree vigor-
ous, hardy, productive.
Branches smooth. Fruit large, oval, suture distinct. Stalk
three-fourths of an inch long, set in a small cavity. Skin yel-
low, tinged with green and a faint red cheek. Flesh yellow,
sweet and pleasant, adheres to the stone. Ripens tlie first of
September. (Hort.)
Ponn’s Szepuive. (English.)
Plum de 1'Inde.
English origin. Tree very vigorous and productive; a beau-
tiful fruit. Branches smooth, greyish. Fruit very large, oval,
tapering a little towards the stalk, sometimes with a mamelon
neck. Skin yellowish, nearly covered with bright red or carmine,
having a thin whitish bloom, and sprinkled with brownish dots
Flesh yellow, a little coarse, juicy, and sugary, but not rich,
Ripe middle of September.
Precoces pE BEReTHoLp.
Fruit small, roundish-oval, yellow, juicy and sweet. The
earliest yellow plum, as early and better than Jaune Hative,
(Riy. Cut.)
Precocer pre Tours. O. Duh. Thomp. Lind.
Karly Violet. . Perdrigon Violet. ) (incorrectly
Violette Hative. t Lang. Lind. Blue Perdrigon. of some.)
Early Tours. Violet de Tours.
Noire Hative.
Of foreign origin, tree vigorous, with-long, slender branches
moderately productive.
—
392. —=C- THE PLUM.
Branches downy. Fruit rather more than an inch in diame
ter, oval, with a shallow suture. Skin deep furple, covered
with a thick azure bloom. Stalk half an inch long, set in a
narrow cavity. Flesh at first greenish, but becoming dull yel-
low at maturity; a little fibrous, but juicy, sweet, melting, and
slightly perfumed; it adheres considerably to the stone. First
of August.
Prince EnGLesBert.
From Belgium, a free grower, productive. Fruit very large
and long, very deep purple, with a remarkably dense bloom,
rich and excellent. Ripe September. (Riv. Cut.)
Princr’s ORANGE Eaa.
Raised by William Prince, tree very vigorous, and produc
tive.
Fruit rather large, oval. Skin yellow, covered with a thin
bloom. Stalk thfee-fourths of an inch long, rather stout, set in
a small cavity. Flesh golden yellow, coarse, juicy, sprightly,
subacid, not rich. Adheres to the stone. Ripens the middle
of September.
Prince or Wars. Chapman's.
English origin. Tree very vigorous, very productive.
Branches smooth. Fruit large, globular, inclining to oblong,
with a moderate suture on one side. Skin reddish-purple, with
brownish-yellow dots, and a thick bloom. Stalk short and
stout, set in a moderate cavity. Flesh a little coarse, greenish-
yellow, juicy, sweet, and sprightly, not rich, partially adhering
to the stone. Ripens first of September.
Prune, Mannine’s Lone Brus.
Large Long Blue. fan. ~ Manning’s Long Blue.
Origin unknown. ‘Tree vigorous, with long dark-coloured
shoots, very productive.
Branches smooth. Fruit quite large, long-oval, a little one-
sided, with an obscure suture. Stalk very long, and slender,
set in a very trifling depression. Skin dark purple, with a
thick blue bloom. Flesh greenish-yellow, firm, rather juicy,
with a sweet, sprightly, pleasant flavour. It separates pretty
readily from the stone, which is long and pointed. First te
last of September. Ripens gradually, and bears carriage well,
Prone vE Louvain.
Plum of Louvain.
Tree vigorous, fertile. Origin, nursery of Van Mons.
THE PLUM. 398
Fruit large, egg-shaped, with a neck, deep-purple, shaded
with violet, suture deep, ‘half-round. Flesh rather coarse, melt-
ing, pleasant. Freestone. Ripens end of August. (Al. Pom.)
QUACKENBOSS.
Introduced by Mr. Quackenboss, of Greenbush, N. Y. A
very rapid upright grower, and productive.
Fruit large, oblong-oval. Skin deep purple, covered with a
whitish bloom. Suture scarcely apparent. Stalk short, crook-
ed, thin, and set in a slight depressed cavity. Flesh greenish-
yellow, sprightly, juicy, a little coarse-grained, sweet and excel-
lent. Adheres slightly to the stone. A valuable late market
plum, October. (N. Y. Hort. Rev.)
QUETSCHE DE DoRELLE.
Fruit medium, oval. Suture small. Skin reddish-purple
with a thin bloom, and thickly covered with grey dots. Flesh
greenish, sweet, and pleasant. Adheres to the stone. Ripens
first of September.
QuetscHE, on GermMAN Prune. Thomp.
Common Quetsche. Zwetsche.
True Large German Prune. Quetsche Grosse.
Turkish Quetsche. Prune d’Allemagne. ac. to
Leipzic. Quetsche d’Allemagne Grosse. { Zhomp.
Sweet Prune. Damas Gros.
Damask, Covetche.
Imperatrice Violette.
Imperatrice Violette Grosse. } incorrectly, of some.
Damas Violet Gros.
So many plums are cultivated under the name of German
Prune, that it is difficult to fix this fickle title, a circumstance
owing to the fact that the prune frequently comes the same, or
nearly the same, from seed, and in prune-growing districts this
is a popular way of increasing them, while it, of course, gives
rise to many shades of character. It is a valuable class of
plums, of fair quality for the table, but most esteemed for dry-
ing and preserving—abundant bearers, and hanging long on the
tree. The common German Prune is described as follows :
Branches smooth. Fruit long-oval, near two inches long,
peculiarly swollen on one side, and drawn out towards the stalk.
Suture distinctly marked. Skin purple, with a thick blue
bloom. Stalk three-fourths of an inch long, slender, slightly
inserted. Flesh firm, green, sweet and pleasant ; separates from
the stone, which is flat, very long, and a little curved. Ripens
about the 10th of September.
This prune is, perhaps, the most universal and most valuable
fruit tree in Germany, Hungary, Saxony, and all central Europe.
ag”
394 THE PLUM.
Preserved, it is used m winter as a substitute for butter, by the
labouring peasantry ; and dried, it is a source of large profit in
commerce. In this country, it is yet but little known, but from
the great hardiness and productiveness of the tree, it may be
worth trial on a large scale.
The Ausrrian QuerscuE, Thomp. (Quetsche de Bréme, Bre-
men Prune,) is a sub-variety, much like the foregoing, purple,
a freestone, of rather better flavour, and ripening somewhat later
Sr. James’ Querscus, is another variety, with smooth branch-
es, and oblong fruit of medium size. Flesh purple, adheres to
the stone, of very good flavour. It yields good crops. September.
Queen Moruer. Thomp. Ray. Lind.
Red Queen Mother. Pigeon’s Heart.
Damas Violet.
A neat little reddish plum, long known in European gardens.
Branches smooth, rather feeble in growth. Fruit rather small,
round, about an inch in diameter. Skin dark, purplish-red in
the sun, pale reddish amber in the shade, with many reddish
dots. Stalk half an inch long. Flesh yellow, sweet and rich,
separating freely from the stone, which is quite small. Sep-
tember.
Rep Magnum Bonum. Lind. Thomp. Mill.
Purple Ege. Impériale Violette.
Red Imperial. Impériale Rouge.
Imperial. Dame Aubert Violette. { of the
Purple Magnum Bonum. Impériale. French.
Florence. Prune d’ceuf,
Imperial Violet.
A foreign variety of moderate growth, slender smooth shoots,
distinct from the American variety, which is a vigorous grower,
with downy shoots.
Fruit large, oval, with a strong suture, on one side of which
the fruit is more swollen. Skin rather pale in the shade, but
deep red in the sun, sprinkled with many gray dots, and dusted
with but little pale bloom. Stalk an inch or more long, slender,
set in a narrow cavity. Flesh greenish, rather firm and coarse,
with a sub-acid flavour; separating from the stone, which is
oval and pointed. First of September.
Reine Ciaupe Rovez of September.
Riena Nova.
Tree vigorous. Fruit very large, roundish-oval. Skin
smooth, reddish, shaded with purple on the sunny side, finely
pointed with russet. Stalk slender, set in a slight cavity.
lesh firm, juicy, sugary, slightly acid, somewhat aromatic, very
Be ta
THE PLUM. 395
agreeable. Ripe middle of September, and continues a month,
(Al. Pom.)
Reine Ciaupe DIAPHANE.
Raised by M. Laffay, of Paris. Tree of inedium vigour;
branches gray.
Fruit medium, roundish, flattened. Skin smooth, transparent
green, shaded with red. Flesh juicy, very sweet and aromatic.
Ripens the middle of September. (Al. Pom.)
REIZENSTEIN’S YELLOW PRUNE.
_An Italian fruit. Tree very vigorous and productive. Fruit
medium, oval, slightly necked, suture slight. Skin yellow, occa-
sionally a sunny cheek. Flesh yellow, juicy, aromatic and
pleasant. Adheres tothe stone. Ripens the last of September.
Reine CiaupE D’OcTOBER.
Tree very vigorous, young wood smooth, stout, and short-jointed.
Fruit small, roundish, suture moderate, apex dimpled. Skin
greenish-yellow. Stalk stout, rather long. Flesh green, juicy,
sugary and rich. Separates from the stone. Ripens the first
of October.
Rivers’s Harty Favourite.
Rivers, No. 1.
Raised by Thomas Rivers, England. An excellent early
fruit. ‘Tree moderately vigorous.
Branches rather slender, slightly downy. Fruit small to
medium, roundish-oval, with a shallow suture. Skin almost
black, sprinkled with russet dots, and covered with a blue
bloom. Flesh greenish-yellow, juicy, sweet and excellent, and
although not quite as early as Jaune Hative, it is a richer fruit.
Separates from the stone. Ripens the first of August.
Rrvers’s Earty Protiric.
Rivers Harly, No. 2.
Raised by Thos. Rivers, England. A prolific early p'um.
Tree moderately vigorous, with smooth greyish branches. |
Fruit medium, roundish-oval. Skin reddish-purple, covered
with a fine blue bloom. Stalk about half an inch long, set in
a very small cavity. Flesh yellowish, juicy, sweet and plea-
sant. Separates from the stone. Ripens the first of August.
Royatz vE Tours. O. Duh. Poit. Thomp.
Royal Tours.
A French variety received from several sources, but they de
$96 THE PLUM.
not agree, neither do the authorities; some say a freestone, and
others a cling; we retain the old description.
Branches always quite downy. Fruit large, roundish, but
marked with a large and deep suture extending quite half
round, and enlarged on one side. At the apex is a small white
depressed point. Skin lively red in the shade, deep violet in
the sun, with many minute golden dots, and coated with a thick
blue bloom. Stalk half to three-fourths of an inch long, stout,
set in a narrow cavity. Flesh greenish, rather firm, with a rich,
high flavoured, abundant juice. It adheres closely to the stone,
which is large, oval, and flattened.
Rora.e HArtive. Thomp. Nois.
Early Royal. Mirian.
An early plum of French origin. Tree vigorous, with stout
short branches.
Branches very downy. Fruit of medium size, roundish, a
little wider towards the stalk. Skin light purple, dotted, (and
faintly streaked,) with brownish-yellow, and covered with a blue
bloom. Stalk half an inch long, stout, inserted with little or no
depression. Flesh yellow amber, with rich, high flavour, and
parts from the stone, (adhering slightly, till ripe.) Stone small,
flattened, ovate. Begins to ripen about the 20th of July.
Sarnt CatHerine. Thomp. Lind. O. Duh.
Among the fine old varieties of
late plums, the St. Catherine is one
of the most celebrated. In France
it is raised in large quantities, in
some districts making the most de-
licate kind of prunes. It is also
much esteemed for preserving, and
is of excellent quality for the des-
sert.
Branches smooth, upright, rather
slender. Fruit of medium size,
obovate, narrowing considerably to
wards the stalk, and having a
strongly marked suture on one side,
Stalk three-fourths of an inch or
more long, very slender, inserted in
a slight cavity. Skin very pale
yellow, overspread with thin white
St. Catherine. bloom, and occasionally becoming
a little reddish on the sunny side. Flesh yellow, juicy, rather
THE PLUM. 397
firm, and adheres to the stone; in flavour it is sprightly, rich,
and perfumed. MRipens the middle and last of September.
Saint Martin’s QuerscuE. Thomp.
A very late variety of Prune from Germany. Hardy and a
good bearer.
Branches smooth. Fruit of medium size, ovate, or considera-
bly broadest towards the stalk. Skin pale yellow, covered with
a white bloom. Flesh yellowish, with a rich and excellent fla-
vour, and separates readily from the stone. The fruit hangs a
long time on the tree, but we fear that to the northward of this
it may not come to full maturity every season. Ripens the first
of October, and will hang a month.
ScHENECTADY CATHERINE.
Origin, Schenectady, N. Y. Tree vigorous, very productive.
Branches smooth, greyish. Fruit medium, roundish-oval, suture
shallow on one side. Skin reddish-purple, covered with a thin
blue bloom. Stalk of medium length, slender, set in a small
cavity. Flesh greenish-yellow, very juicy, sugary, and rich ;
separates freely from the stone. Ripens 1st of September.
Sea or Harty Purp.ie.
Origin unknown. Fruit small, roundish. Skin brownish pur-
ple with a scanty light-coloured bloom. Flesh greenish-yellow,
sweet, juicy, and parts freely from the stone, highly perfumed.
Ripens about the time of Prince’s Yellow Gage.—( White’s Gard.)
Semrana. en.
Blue Imperatrice, of some. Semiana, of Boston.
This is quite distinct from the Semiana of Europe. It is pro-
bably a native fruit. Tree moderately vigorous, with slender
shoots nearly smooth, very productive, late, keeps well—a good
market fruit.
Fruit medium, oval. Skin deep purple, covered with blue
bloom. Stalk short, cavity very small. Flesh greenish, juicy,
subacid, not rich—adheres to the stone. ipens last of Sep-
tember and 1st of October.
Suarp’s Emperor. Thomp.
Denyer’s Victoria? Queen Victoria ?
A beautiful plum from England. Treevigorous and productive,
Branches strong, downy, and foliage large. Fruit quite large,
roundish-oval. Skin, when exposed, of a fine bright, lively red,
paler in the shade, with a delicate bloom. Flesh deep yellow,
separates from the stone, of a pleasant, moderately rich flavour.
Middle and last of Septemb>r.
_
te sae
398 ; THE PLUM.
Denyer’s Victoria resembles this, but we require another trial
before pronouncing them identical.
Suisse. Thomp. Poit.
Simiana. Prune d’Altesse.
Monsieur Tardif. Prune Suisse.
Swiss Plum.
A foreign variety of free growth, with long, slender, smootk
branches, distinct from Simiana of Boston.
Fruit rather small, roundish-oval. Skin violet-red, covered
with a thick bloom. Flesh greenish-yellow, firm, rather dry
but sweet, and separates fromthe stone. Ripe last of September.
THOMAS.
A handsome native fruit, introduced by William Thomas of
Boston ; a free grower, and bears abundantly.
Branches slightly downy. Fruit large, roundish-oval, a little
irregular, and rather compressed in the direction of the suture.
Stalk hairy, half an inch or more, long, stout, set in a small
narrow cavity. Skin salmon colour, with numerous dots, anda
soft red cheek. Flesh pale yellow, a little coarse grained, but
with a mild pleasant flavour, separating freely from the stone.
The stone is peculiarly light coloured. Ripe the last of August.
TROUVEE DE VOUECHE.
Found in the woods by Gregoire, and by him introduced.
Tree moderately vigorous and very fertile.
Fruit medium or small, is regularly oval. Skin thick, red-
dish violet with a shady side, and a violet bloom on the sunny
side. Flesh juicy, sweet, and very good. Ripens the end of
August.—/( Al. Pom.)
Virein. Thomp.
A foreign variety of free growth. Branches smooth, rather
slender.
Fruit medium, roundish. Skin reddish-purple. Flesh green-
ish, very juicy, sweet, and excellent. Adheres slightly to the
stone. Ripens the first of September.
Wax.
Raised by Elisha Dorr, Albany, N. Y. Tree moderately
vigorous and productive. Fruit large, slightly oval. Stalk
very long. Colour the richest yellow, mostly covered with car-
mine and a lilac bloom. Flesh greenish-yellow, juicy, saccha-
rine, with a very sprightly flavour. Separates from the stone
Ripe October. (E. Dorr in Cult.)
THE PLUM. ~ $99
Wart Imprrarrice. Thomp. Lind. P. Mag.
White Express. Imperatrice Blanche. 0. Duh.
In the habit of the tree, appearance and flavour of the fruit,
and season of maturity, it strongly resembles the St. Catherine,
but is a freestone. It is not equal to the latter in flavour.
Branches smooth. Fruit of medium size, obovate, a little
flattened at the ends, suture rather obscure. Skin bright yel-
low, covered partially with a thin white bloom, and spotted with
a little red. Stalk a little more than half an inch long, set in a
narrow cavity. Flesh yellow, very juicy, crisp, sweet, and quite
transparent in texture; separates freely from the stone, which is
small and oblong. Ripe early in September.
Wuite Macnum Bonum. Thomp. Lind.
Egg Plum.
Yellow Egg. of American
White Ege. gardens.
Magnum Bonuni.
Yellow Magnum Bonum. Daine Ambert.
White Mogul. of many Dame Ambert blanche. of the
Wentworth. English Dame Ambert jaune. Pea.
White Imperial.* gardens. Impériale blanche.
White Holland. Grosse Luisante.
The White Magnum Bo- (
num, or Hgg Plum, as it is
almost universally known
here, is a very popular fruit,
chiefly on account of its large
and splendid appearance, and
a slight acidity, which ren- Ne}
ders it admirably fitted for
making showy sweetmeats
or preserves, When it is
raised in a fine warm situa-
tion, and is fully matured, it
is pretty well flavoured, but
ordinarily, it is considered
coarse, and as belonging to
the kitchen, and not to the
dessert.
Branches smooth, long.
Fruit of the largest size, mea- Ay.
ee ae
suring six inches in its long-
est circumference, oval, nar-
rowing a good deal to both
ends. Suture well marked. White Magnum Bonum.
* There is really no practical difference between the White and the
~ Yellow Magnum Bonum. The fruit is precisely similar in appearance
and ouality, though the growth of the two trees may not fuliy agree.
400 THE PLUM.
Stalk about an inch long, stout, inserted without cavity, in a
folded border. Skin yellow, with numerous white dots, covered
with thin white bloom—when fully ripe, of a deep gold colour.
Flesh yellow, adhering closely to the stone, rather acid untii
very ripe, when it becomes sweet, though of only second rate
flavour. Stem long, and pointed at both ends.
Tue Prar.
Pyrus communis, L. Rosacee, of botanists.
Poirier, of the French; Birnebaum, German; Peer, Dutch; Pero, Italian;
and Pera, Spanish.
Tux Pear is, undeniably, the favourite fruit of modern times,
‘ THE PEAR. 40)
and modern cultivators. Indeed, we believe the Pear of mo-
dern times, thanks to the science and skill of horticulturists, is
quite a different morsel for the palate, from the pear of two or
three centuries ago. In its wild state it is one of the most aus-
tere of all fruits, and a choke pear of our fields, really a great
improvement on the wild type, seizes one’s throat with such an
unmerciful gripe, as to leave behind it no soothing remem-
brances of nectar and ambrosia.
So long ago as the earliest time of the Romans, the pear was
considerably cultivated. It was common in Syria, Egypt, and
Greece, and from the latter country, was transplanted into Italy.
“Theophrastus speaks of the productiveness of old pear trees,
and Virgil mentions some pears which he received trom Cato.
Pliny in his 15th book describes the varieties in cultivation in
his time, as exceedingly numerous; and mentions a number
which were named after the countries from which they were re-
ceived. Of all pears, he says, the Costumine is the most deli-
cate and agreeable. The Falernian pear was esteemed for its
juice; and the Tibernian, because it was preferred by the Em-
peror Tiberius. There were ‘proud pears,’ which were so called
because they ripened early and would not kcep, and ‘winter
pears, pears for baking, as at the present day.”* None oa
these old Roman varieties have been handed down to us, and
we might believe some of them approached the buttery lusci-
ousness of our modern pears, did not Pliny pithily add, most
unfortunately for their reputation, “all pears whatsoever are but
a heavy meat, unless they are well boiled or baked.”
In fact the really delicious qualities of this fruit were not de-
veloped until about the seventeenth century. And within the
last sixty years the pear, subjected to constant reproduction
from seed by Van Mons and his followers, and to hybridizing
or crossing by Mr. Knight and other English cultivators, ap-
pears, at length, to have reached almost the summit of perfec-
tion, in beauty, duration, and flavour. Of Professor Van Mons
and his labours of a whole life, almost devoted to pears, we have
already spoken in our first chapter. From among the 80,000
seedlings raised by himself, and the many thousands reared by
other zealous cultivators abroad, especially in Belgium—the
Eden of the pear tree—there have been selected a large num-
ber of varieties of high excellence. In this country, we are
continually adding to the number, as, in our newer soil, the
pear, following the natural laws of successive reproduction, is
constantly appearing in new seedling forms. The high flavour
of the Seckel pear, an American variety, as yet unsurpassed, it
this respect, by any European sort, proves the natural congeni
a ity of the climate of the northern states to this fruit.
* Arboretum. Britannicum.
408 THE PEAR.
The pear tree is not a native of North America, but was 1
troduced from the other continent. In Europe, Western Asia,
and China, it grows wild, in company with the apple, in hedges
and woody wastes. In its wild state, it is hardier and longer
lived than the apple, making a taller and more pyramidal head,
and becoming thicker in its trunk. There are trees on record
abroad, of great size and age for fruit trees. M. Bosc mentions
several which are known to be near 400 years old. There is a
very extraordinary tree in Holme Lacy, Herefordshire, England
—a perry pear—from which were made more than once, 15
hogsheads of perry in a single year. In 1805 it covered more
than half an acre of land, the branches bending down and
taking root, and, in turn, producing others in the same way.
Loudon, in his recent work on trees, says that it is still in fine
health, though reduced in size.
One of the most remarkable pear trees in this country, is
growing in Illinois, about ten miles north of Vincennes. It is
not believed to be more than forty years old, having been plant-
ed by Mrs. Ockletree. The girth of its trunk one foot above
the ground, is ten feet, and at nine feet from the ground, six
and a half feet ; and its branches extend over an area sixty-nine
feet in diameter. In 1834 it yielded 184 bushels of pears, in
1840 it yielded 140 bushels. It is enormously productive al-
ways; the fruit is pretty large, ripening in early autumn, and is
of tolerable flavour.* Another famous specimen, perhaps the
oldest in the country, is the Stuyvesant Pear tree, originally
planted by the old governor of the Dutch colony of New-York,
more than two hundred years ago, and still standing, in fine
vigour, on what was once his farm, but is now the upper
part of the city, quite thickly covered with houses. The fruit
is a pleasant summer pear, somewhat like a Summer Bon-
chretien.
Uses. The great value of the pear is as a dessert fruit.
Next to this, it is highly esteemed for baking, stewing, preserv-
ing and marmalades. In France and Belgium the fruit is very
generally dried in ovens, or much in the same way as we do the
apple, when it is quite an important article of food.
Dessert pears should have a melting, soft texture, and a suga-
ry, aromatic juice. Kitchen pears, for baking or stewing, should
be large, with firm and crisp flesh, moderately juicy.
The juice of the pear, fermented, is called Perry. This is
made precisely in the same way as cider, and it is richer, and
more esteemed by many persons. In the midland counties of
England, and in various parts of France and Germany, what are
called perry pears—very hardy productive sorts, having an aus-
tere juice—are largely cultivated for this purpose. In several
* Rev. H. W. Beecher, in Hovey’s Magazine.
“THE PEAR. 409
places in our eastern states, we understand, perry is now annu
ally made in considerable quantities. The fruit should be
ground directly after being gathered, and requires rather more
isinglass—(say 14 oz. to a barrel,) to fine it, on 1acking, than ci
der. In suitable soil the yield of perry to the acre is usually
about one third more than that of cider.
The wood is heavy and fine grained, and makes, when stain-
ed black, an excellent imitation of ebony. It is largely employ-
ed by turners for making joiners’ tools. The leaves will dye
yellow.
GATHERING AND KEEPING THE FRUIT. ‘The pear is a peculiar
fruit in one respect, which should always be kept in mind; viz.
that most varieties are much finer in flavour if picked from the
tree, and ripened in the house, than if allowed to become fully
matured on the tree. There are a few exceptions to this rule,
but they are very few. And, on the other hand, we know a
great many varieties which are only second or third rate, when
ripened on the tree, but possess the highest and richest flavour
if gathered at the proper time, and allowed to mature in the
house. This proper season is easily known, first, by the ripen-
ing of a few full grown, but worm-eaten specimens, which fall
soonest frora the tree ; and, secondly, by the change of colour,
and the readiness of the stalk to part from its branch, on gently
raising the fruit. The fruit should then be gathered—or so
much of the crop as appears sufficiently matured—and spread
out on shelves in the fruit room* or upon the floor of the gar-
ret. Here it will gradually assume its full colour, and become
deliciously melting and luscious. Many sorts which, ripened
in the sun and open air, are rather dry, when ripened within doors
are most abundantly melting and juicy. They will also last for
a considerably longer period, i? ripened in this way—maturing
gradually, as wanted for use—and being thus beyond the risk
of loss or injury by violent storms or high winds.
Winter dessert pears should be allowed to hang on the tree
as long as possible, until the nights become frosty. They
should then be wrapped separately in paper, packed in kegs,
barrels, or small boxes, and placed in a cool, dry room, free from
frost. Some varieties, as the D’Aremberg, will ripen finely
with no other care than placing them in barrels in the cellar,
like apples. But most kinds of the finer winter dessert pears,
should be brought into a warm apartment for a couple of weeks
before their usual season of maturity. They should be kept co-
vered to prevent shrivelling. Many sorts that are comparative-
ly tough if ripened in a cold apartment, become very melting,
* So important is the ripening of pears in the house that most amateurs
of this fruit find it to their advantage to have a small room set apart, and
fitted up with shelves in tiers, to be used solely as a frust rocm.
18
410 THE PEAR.
buttory, and juicy, when allowed to mature in a room kept at
the temperature of 60 or 70 degrees.
Propagation. The finer sorts of pears are continued cr in-
creased, by grafting and budding, and the stocks, on which: to
work, are either seedlings or suckers. Sucker stocks have usu-
ally such indifferent roots, they are so liable to produce suckers,
continually, themselves, and are so much less healthy than seed-
lings, that they are now seldom used by good cultivators;
though, if quite young and thrifty, they will often make good
stocks.
Seedlings, however, are by far the best stocks for the pear,
in all cases; and seedlings from strong growing, healthy pears,
of common quality—such as grow about most farmers’ gardens,
are preferable, for stocks, to those raised from the best varie-
ties—being more hardy and vigorous.
As it is usually found more difficult to raise a good supply of
seedling pear stocks in this country, than of any other fruit tree,
we will here remark that it is absolutely necessary, to ensure
success, that two points be observed. The first, is to clean and
sow the seed as soon as may be, after the fruit is well matured ;
the second, to sow it only in deep rich soil. It should be pre- |
viously trenched—if not naturally deep—at least twenty inches
or two feet deep, and enriched with manure or compost mixed
with ashes. This will give an abundant supply of nutriment to —
the young scedlings, the first year—without which, they become
starved and parched, after a few inches’ growth, by our hot and
dry summer, when they frequently fall a prey to the aphis and
other insects at the root and top. A mellow, rich soil, whose
depth ensures a supply of moisture, will give strong seedlings,
which are always, at two years’ growth, fit to go into the nur-
sery rows for budding. While a dry, thin soil will seldom
produce good stocks, even in half a dozen years.
The seeds should be sown precisely like those of the apple,
in broad drills, and the treatment of the stocks, when planted
in the rows for budding, is quite similar. Budding is almost
aniversally preferred by us, for propagating the pear, and this
tree takes so readily, that very few failures can happen to an
experienced hand. About the first of August, in this latitude,
is the proper season for performing this operation.
We may add here, that one year old pear seedlings, are often
winter-killed, when the autumn has not been such as to ripen
the wood thoroughly. A few branches of evergreens, or some
slight covering laid along the rows, will prevent this. Or, they
may be laid in by the heels, ina sheltered place.
The thorn makes very good stocks for the pear, except, that
if grafted above ground, the tree is often apt to be broken off at
the point of union, by high winds. This is obviated vy grafting
a little below the surface. Grafting on the thorn is 9 very use-
Be.
aS
“o
THE PEAR. 41i
ful practice for strong clayey soils, as, on such stocks, the pear
may be grown with success, when it would not otherwise thrive.
It also comes rather earlier into bearing. Grafting on the
mountain ash is thought to render the pear more hardy, and it
retards the blossoming so much as to prevent their being in-
jured by spring frosts. The pear is sometimes budded on the
apple, but it is taen usually very short-lived.
For rendering the pear dwarf, the Quince stock is alinost
universally used, as the pear unites readily with it, becomes
quite dwarf in habit, and bears very early. Some large grow-
ing pears—as the Duchess of Angouléme—extremely liable to
be blown off the tree, bear much better on the quince stock,
and others are considerably improved in flavour by it. The
dwarf pear, however, it must be confessed, rather belongs to the
small garden of the amateur, than to the orchardist, or him who
desires to have regular large crops, and long-lived trees. The
dwarf tree is usually short-lived, seldom enduring more than a
dozen years in bearing—but it is a pretty and economical way
of growing a good many sorts, and getting fruit speedily, in a
small garden.*
The pear not being very abundantly supplied with fibrous
roots, should never be transplanted, of large size, from the nur-
sery. Small, thrifty plants, five or six feet high, are much to
be preferred.
SomL, SITUATION, AND cuLTURE. The best soil for this fruit
tree, is a strong loam of moderate depth, on a dry subsoil. The
pear will, indeed, adapt itself to as great a variety of soils as
any fruit tree, but, in unfavourable soils, it is more liable to
suffer from disease than any other. Soils that are damp during
any considerable portion of the year, are entirely unfit for the
pear tree; and soils that are over-rich and deep, like some of
the western alluvials, force the tree into such over luxuriant
growth, that its wood does not ripen well, and is liable to be
killed by winter blight. The remedy, in this case, consists in
planting the trees on slightly raised hillocks—say eight inches
above the level of the surface, and using lime as a manure.
Soils that are too light, on the other hand, may be improved
by trenching, if the subsoil is heavier, or by top dressing with
heavy muck and river mud, if it is not.
In a climate rather cold for the pear, or on a cold soil, it is
advantageous to plant on a southern slope, but in the middle
States, in warm soils, we do not consider a decidedly southern
exposure so good as other rather cooler ones.
* Whether the Pear can be successfully cultivated on the Quince for mar-
ket is yet a dobateable question; but that dwarfs are a great acquisition
to the garden where large standards are inadmissible is unquestioned.
We believe the promise of some varieties on quince warrants the expecta-
ion that they will be found profitable for general cultivation.
412 bp THE PEAR.
The pear succeeds so well as an open standard, and requires
so little care for pruning—less, indeed, in the latter respect,
than any other fruit tree, that training is seldom thought of,
except in the gardens of the curious or skilful. The systcm of
quenouille or distaff training, an interesting mode of rendering
trees very productive in’a small space, we have already fuily de-
scribed in p. 37, as well as root pruning for the same purpose
in p. 32.
> orchard culture, the pear is usually planted about thirty
feet distant each way; in fruit gardens, where the heads are
somewhat kept in by pruning, twenty feet is considered sufli-
cient by many.
Pear trees, in a bearing state, where the growth is no longer
luxuriant, should have, every autumn, a moderate top dressing
of manure, to keep them in good condition. This, as it pro-
motes steady and regular growth, is far preferable to occasional
heavy manuring, which, as will presently be shown, has a ten-
dency to induce the worst form of blight to which this tree is
subject.
Diseases. As a drawback to the, otherwise, easy cultivation
of this fine fruit, the pear tree is, unfortunately, liable to a very
serious disease, called the pear tree blight, or fire blight, appear-
ing irregularly, and in all parts of the country; sometimes in
succeeding seasons, and, again, only after a lapse of several
years; attacking, sometimes, only the extremities of the limbs,
and, at other times, destroying the whole tree; producing, occa-
sionally, little damage to a few branches, but often, also, destroy-
ing, in a day or two, an entire large tree; this disease has been,
at different times, the terror and despair of pear growers. Some
parts of the country have been nearly free from it, while others
have suffered so much as almost to deter persons from extend-
ing the cultivation of this fine fruit. For nearly an hundred
years, its existence has been remarked in this country, and,
until very lately, all notions of its character and origin have
been so vague, as to lead to little practical assistance in remoy-
ing or remedying the evil.
Careful observation for several years past, and repeated com-
parison of facts with accurate observers, in various parts of the
country, have led us to the following conclusions :
1st. That what is popularly called the pear blight, is, in fact,
two distinct diseases. 2nd. That one of these is caused by an
insect, and the other by sudden freezing and thawing of the sap
in unfavourable autumns. ‘The first, we shall therefore call the
insect blight, and the second, the frozen-sap blight.
1, Tue insect BLicHTt. The symptoms of the znsect blight
are as follows: In the month of June or July, when the tree is
in full luxuriance of growth, shoots at the extremities of the
branches, and often extending down two seasons’ growth, are
THE PEAR. ~ 413
observed suddenly to turn brown. In two or three days the
leaves become quite black and dry, and the wood so shrivelled
and hard as to be cut with difficulty with a knife. If the branch
is allowed to remain, the disease sometimes extends a short dis-
tance further down the stem, but, usually, not much further than
the point where the insect had made his lodgment. The insect
which causes this blight, was first discovered by the Hon. John
Lowell, of Boston, im 1816, and was described by Professor
Peck, under the name of Scolytus pyri. It is very minute,
being scarcely one-tenth of an inch long; aad it escapes from
the branch almost as soon as, by the withering of the leaves, we
are aware of its attack; hence, it is so rarely seen by careless
observers. In the perfect state, it is a very small beetle, deep
brown, with legs of a paler colour. Its thorax is short, convex,
rough in front, and studded with erect bristles. The wing
covers are marked with rows of punctured points, between which
are also rows of bristles, and they appear cut off very obliquely
behind.
This insect deposits its egg some time in July or August,
either behind, or below a bud. Whether the egg hatches at
once, we are not aware, but the following spring, the small grub
or larva grows through the sap wood or tender alburnum, be-
ginning at the root of the bud, and burrows towards the centre
of the stem. Around this centre or pith, it forms a circular
passage, sometimes devouring it altogether. By thus perforat-
ing, sawing off, or girdling, internally, a considerable portion of
the vessels which convey the ascending sap, at the very period
when the rapid growth of the leaves calls for the largest supply
of fluid from the roots, the growth and the vitality of the branch
are checked, and finally extinguished. The larva about this
time, completes both its transformation, and its passage out,
and, in the beetle form, emerges, with wings, into the air, to
seek out new positions for laying its eggs and continuing its
species. The small passage where it makes its exit, may now
more easily be discovered, below or by the side of the bud, re-
sembling a hole bored with a needle or pin.
It is well to remark here, that the attack of this blight insect
is not confined to the pear, but in some parts of the country we
have observed it preying upon the apple and the quince in the
same manner. In the latter tree, the shoots that were girdled
were shorter, and at the extremities of the branches only; not
leading, therefore, to such serious consequences as in the pear.
The ravages of the insect blight, we are inclined to think, do
not extend much below the point where the insect has deposited
its ego, a material point of difference from the frozen-sap blighi
which often poisons the system of the whole tree, if allowed te
remain, or if, originally, very extensive,
The remedy for the insect blight is very distinct. It is that
414 TOE PEAR.
orivinally suggested by Mr. Lowell, which we and many others
have pursued with entire success, when the other form of the
disease was not also- present. The remedy consists, at the very
Jirst indications of the existence of the enemy, in cutting off and
burning the diseased branch, a foot below the lowest mark of
discoloration. The insect is usually to be found at the bottom
of this blackened point, and it is very important that the
branches be removed early, as the Scolytus is now about emerg-
ing from his burrow, and will speedily escape us, to multiply his
‘nischief elsewhere. If there is much appearance of the insect
light, the tree should be examined every noon, so long as there
are any indications of disease, and the amputated branches ear-
ried at once to the fire.
II. THe Frozen-sapP Biicut. We give this term to the most
formidable phase of this disease that affects the pear tree.
Though it is, by ordinary observers, often confounded in its
effects, with the insect blight, yet it has strongly characteristic
marks, and is far more fatal in its effects.
The symptoms of the frozen-sap blight are the following:
First. The appearance, at the season of winter or spring prun-
ing, of a thick, clammy sap, of a sticky nature, which exudes
from the wounds made by the knife; the ordinary cut showing
a clean and smooth surface.
Second. The appearance, in the spring, on the bark of the
trunk or branches, often a considerable distance from the ex-
tremities, of black, shrivelled, dead, patches of bark.
Third. In early summer months, the disease fully manifests
itself by the extremities shrivelling, turning black, and decay-
ing, as if suddenly killed. If these diseased parts are cut off,
the inner bark and heart-wood will be found dark and dis-
coloured some distance below where it is fresh and green out-
side. If the tree is slightly affected only, it may pass off with
the loss of a few branches, but if it has been seriously tainted,
the disease, if not arrested, may, sooner or later, be carried
through the whole system of the tree, which will gradually de-
cline, or entirely perish.
To explain the nature of this disease, we must first premise
that, in every tree, there are two currents of sap carried on, Ist,
the upward current of sap, which rises through the outer wood,
(cr alburnum,) to be digested by the leaves ; 2d, the downward
entrent, which descends through the inner bark, (or Jiber,)
forming a deposit of new wood on its passage down.*
Now let us suppose, anterior to a blight season, a very sudden
and early winter, succeeding a damp and warm autumn.t The
* Being distributed towards the centre of the stem by the medullary
rays which communicate from the inner bark to the pith.
+ Which always happens previously to a summer when tbe blight is
‘THE PEAR 415
summer haying been dry, the growth of trees was completed
early, but this excess of dampness in autumn, forces the trees
into a vigorous second growth, which continues late. While
the sap vessels are still filled with their fluids, a sharp and sud-
den freezing takes place, or is, perhaps, repeated several times,
followed, in the day time, by bright sun. The descending cur-
rent of sap becomes thick and clammy, so as to descend with
difficulty ; it chokes up the sap-vessels, freezes and thaws again,
loses its vitality, and becomes dark and discoloured, and in some
cases so poisonous, as to destroy the leaves of other plants,
when applied to them. Here, along the inner bark, it lodges,
and remains in a thick, sticky state all winter. If it happens
to flow down till it meets with any obstruction, and remains in
any considerable quantity, it freezes again beneath the bark,
ruptures and destroys the sap-vessels, and the bark and some of
the wood beneath it shrivels and dies.
In the ensuing spring, the upward current of sap rises through
its ordinary channel—the outer wood or alburnum—the leaves
expand, and, for some time, nearly all the upward current being
taken up to form leaves and new shoots, the tree appears flou-
rishing. Toward the beginning of summer, however, the leaves
commence sending the downward current of sap to increase the
woody matter of the stem. This current, it will be remember-
ed, has to pass downward through the inner bark or liber, along
which still remain portions of the poisoned sap, arrested in its
course the previous autumn. ‘This poison is diluted, and taken
up by the new downward current, distributed toward the pith,
and along the new layers of alburnum, thus tainting all the
neighbouring parts. Should any of the adjacent sap-vessels
have been ruptured by frost, so that the poison thus becomes
mixed with the still ascending current of sap, the branch above
it immediately turns black and dies, precisely as if poison were
introduced under the bark. And very frequently it is accom-
panied with precisely the odour of decaying frost-bitten vegeta-
tion.*
very prevalent, and will be remembered, by all, as having been especially
the case in the autumn of 1843, which preceded the extensive blight of
the past season.
* We do not know that this form of blight is common in Europe, bu:
the following extract from the celebrated work of Duhamel on fruit trees,
published in 1768, would seem to indicate something very similar, a long
time ago.
“The sap corrupted by putrid water, or the excess of manure, bursts the
cellular membranes in some places, extends itself between the wood and
the bark, which it separates, and carries its poisonous acrid influence te
all the neighbouring parts, like a gangrene. When it attacks the small
branches, tuey should be eut off; if it appears in the large branches or
body of the tree, all the cankered parts must be cut out down to the sound
wood, and the wound covered with composition. If the evil be produced
oy manure or stagnant water, (and it may be produced by other causes,)
416 THE PEAR.
The foregoing is the worst form of the disease, and it takes
place when the poisoned sap, stagnated under the bark in spote
remains through the winter in a thick semi-fluid state, so as te
be capable of being taken up in the descending current of the
next summer. When, on the other hand, it collects in sufficient
quantity to freeze again, burst the sap vessels, and afterwards
dry out by the influence of the sun and wind, it leaves the patch-
es of dead bark which we have already described. As part of
the woody channels which convey the ascending sap probably
remain entire and uninjured, the tree or branch will perhaps
continue to grow the whole season and bear fruit, as if nothing
had happened to it, drying down to the shrivelled spots of bark
the next spring. The effect, in this case, is precisely that o*
girdling only, and the branch or tree will die after a time, bus
not suddenly.
From what we have said, it is easy to infer that it would not
be difficult on the occurrence of such an autumm—when sudden
congelation takes place in unripened wood—to predict a blight
season for the following summer. Such has several times been
done, and its fulfilment may be looked for, with certainty, in all
trees that had not previously ripened their wood.*
So, also, it would and does naturally follow, that trees in a
damp, rich soil, are much more liable to the frozen-sap blight
than those upon a dryer soil. In a soil over moist or too rich,
the Old earth must be removed from the roots, and fresh soil put in its
place, and means taken to draw off the water from the roots. But if the
disease has made much progress on the trunk, the tree is lost.” TZraité
des Arbres Fruitiers, vol. 11, p. 100.
* Since the above was written, we have had the pleasure of seeing a
highly interesting article by the Rev. H. W. Beeeher, of Indiana, one of
the most intelligent observers in the country. Mr. Beecher not only
agrees in the main with us, but he fortifies our opinion with a number of
additional facts of great value. We shall extract some of this testimony,
whieh 1s vouched for by Mr. B., and for the publication of which the cul-
tivators of pars owe him many thanks.
“Mr. R. Ragan, of Putnam county, Ind., has for more than twelve
years, suspected that this disease originated in the fall previous to the
summer on which it declares itself During the Jast winter, Mr. Ragan
predicted the blight, as will be remembered by some of his acquaintances
in Wayne Co., and in his pear orchards he marked the trees that would
suffer, 2ad pointed to the spot which would be the seat of the disease, and
his prognostications were strictly verified. Out of his orchard of 200 pear
trees, during the previous blight of 1832, only four escaped, and those had
been transplanted, and had, therefore, made little or no growth.
“Mr. White, a nurseryman, near Mooresville, Ind., in an orchard of over
150 trees, had not a single case of blight in the year 1844, though alk
around him its ravages were felt. What were the facts in thiscase? His
orchard is planted on a mould-like piece of ground, is high, of a sandy,
gravelly soil; earlier by a week than nursery soils in ‘his country; and
in the summer of 1843, his trees grew through the summer, ripened and
shed their leaves early in the fall, and duripg the warm spell made n¢
second growth.”
THE PEAR. 417
the pear is always liable to make late second growths, and its
wood will often be caught unripened by an early winter. For
this reason, this form of blight is vastly more extensive and des-
tructive in the deep, rich soils of the western states, than in the
dryer and poorer soils of the east, And this will always be the
case in over rich soils, unless the trees are planted on raised
hillocks, or their luxuriance checked by root-pruning.
Again, those varieties of the pear, which have the habit o1
maturing their wood early, are very rarely affected with the fro-
zen-sap blight. But late growing sorts are always more or less
liable to it, especially when the trees are young, and the exces-
sive growth is not reduced by fruit-bearing. Every nursery-
man knows that there are certain late growing sorts which are
always more liable to this blight in the nursery. Among these
we have particularly noticed the Passe Colmar and the Forelle,
though when these sorts become bearing trees, they are not
more liable than many others. The Seckel pear is celebrated
for its general freedom from blight, which we attribute entirely
to its habit of making short jointed shoots, and ripening its
wood very early.
To distinguish the blight of the frozen-sap from that caused
by the attack of the Scylotus pyri, is not difficult. The effects
of the latter cease below the spot where the insect has perforat-
ed and eaten its burrow in the branch. The former spreads
gradually down the branch, which, when dissected, shows the
marks of the poison in the discoloration of the inner bark and
the pith, extending down some distance below the external
marks of injury. If the poison becomes largely diffused in the
tree, it will sometimes die outright in a day or two; but if it is
only slightly present, it will often entirely recover. The pre-
sence of black, dry, shrivelled spots of bark on the branches, or
soft sappy spots, as well as the appearance of thick clammy sap
in winter or spring pruning, are the infallible signs of the frozen-
sap blight.
The most successful remedies for this disastrous blight, it is
very evident, are chiefly preventive ones. It is, of course, im-
possible for us to avoid the occasional occurrence of rainy, warm
autumns, which have a tendency to urge the trees into late
second growth. The principal means of escaping the danger
really lies in always studiously avoiding a damp soil for the
fiuit tree. Very level or hollow surfaces, where heavy early
autumnal rains are apt to lie and saturate the ground, should
also be shunned. And any summer top dressing or enriching
calculated to stimulate the tree into late growth, is perniciuus.
A rich, dry soil, is, on the whole, the best, because there the
tree will make a good growth in time to ripen fully its wood,
and will not be likely to make second growth. A rich, moist
soil, will, on the contrary, serve continually to stimulate the
18*
418 7 THE PEAR.
tree to new growth. It is in accordance with this, that many
persons have remarked, that those pear trees growing in com
mon meadow land, were free from blight in seasons when those
in the rich garden soils were continually suffering from it.
The first point then should be to secure a rich but dry, well?
drained soil. Cold aspects and soils should be avoided, as likely
to retard the growth and ripening of the wood.
The second is to reject, in blighted districts, such varieties as
have the habit of making wood late, and choosing rather those
of early habit, which ripen the wood fully before autumn.
Severe summer pruning, should it be followed by an early
winter, is likely to induce blight, and should therefore be avoid-
ed. Indeed, we think the pear should always be pruned in
winter or early spring.*
As a remedy for blight actually existing in a tree, we know
of no other but that of freely cutting out the diseased branches.
at the earliest moment after it appears. The ampucawon snould
be continued as far down as the least sign of discoloration and
consequent poisoning is perceptible, and it should not be neg-
lected a single day after it manifests itself. A still better re-
medy, when we are led to suspect, during the winter, that it is
likely to break out in the ensuing summer, is that of carefully
looking over the trees before the buds swell, and cutting out all
branches that show the discoloured or soft sappy spots of bark
that are the first symptoms of the disease.
Finally, as a preventive, when it is evident, from the nature
of the season and soil, that a late autumnal growth will take
place, we recommend laying bare the roots of the trees for two
or three weeks. Root pruning will always check any tendency
to over-luxuriance in particular sorts, or in young bearing trees,
and is therefore a valuable assistance when the disease is feared.
And the use of lime in strong soils, as a fertilizer, instead of
manure, is worthy of extensive trial, because lime has a tend-
ency to throw all fruit trees into the production of short-jointed
fruit-spurs, instead of the luxuriant woody shoots thduced by
animal manure.
In gardens, where, from the natural dampness of the soil or
locality, it is nearly impossible to escape blight, we recommend
that mode of dwarfing the growth of the trees—conical stan-
dards, or guenowilles, described in the section on pruning. ‘This
mode can scarcely fail to secure a good crop in any soil or cli-
mate where the pear tree will flourish.
* The only severe case of blight in the gardens here, during t he sum-
mer of 1844, was in the head of a Gilogil pear—a very hardy sort, which
had never before suffered. The previous midsummer it had been severely
pruned, and headed back, which threw it into late growth. The next
season nearly the whole remaining part of the tree died with the frozen-
sap blight.
as
THE PEAR. 419
After the blight, the other diseases which affect the pear tree
are of little moment. They are chicfly the same as those tc
which the apple is liable, the same insects occasionally affecting
both trees, and we therefore refer our readers to the section on
the apple tree.
There is, however, a slug worm, which occasionally does great
damage on the leaves of the pear tree, which it sometimes en-
tirely destroys. This slug is the Selandria cerasi of Harris. It
appears on the upper side of the leaves of the pear tree, from
the middle of June till the middle of July. It is nearly half an
inch long when fully grown, olive coloured, tapering from the
head to the tail, not much unlike in shape a miniature tadpole
The. best destructive for this insect is Mr. Haggerston’s mixture
of whale oil soap and water,* thoroughly showered or sprinkled
over the leaves. In the absence of this, we have found ashes
or quicklime, sifted or sprinkled over the leaves, early in the
morning, to have an excellent effect in ridding the trees of this
vigilant enemy.
Varieties. The varieties of pear have so multiplied within
the last thirty years, that they may almost be considered end-
less. Of the new varieties, Belgium has produced the great-
est number of high quality; England and France many of
excellence; and, lastly, quite a number of valuable sorts
have originated in this country, to which some additions are
made annually. The latter, as a matter of course, are
found even more generally adapted to our climate than any
foreign sorts. But we believe the climate of the middle
States is so nearly like that of Belgium, that the pear is
grown here as a standard to as great perfection as in any other
country.
More than 700 kinds of pears, collected from all parts of the
world, have been proved in the celebrated experimental garden
of the Horticultural Society of London. Only a small propor-
tion of these have been found of first rate quality, and a very
large number of them are 9f little or no value. The great diffi-
culty, even yet, seems to be, to decide which are the really
valuable sorts, worth universal cultivation. We shall not, per-
haps, arrive at this point, in this country, for several years—not
until all the most deserving sorts have had repeated trials—and
the difficulty is always increased by the fact of the difference of
climate and soil. A variety may be of second quality in New-
England, and of the first merit in Pennsylvania or Ohio. This,
however, is true only to a very limited extent, as the fact that
most sorts of the first character receive nearly the same praise
im Belgium, England, and all parts of this country, clearly
proves. High flavour, handsome appearance, productiveness,
* See page 54.
420 THE PEAR.
and uniformly good flavour in all seasons—these are the crite
rions of the first class of pears.*
Most of the finer varieties of pears have not the necessary
hardihood to enable them to resist, perfectly uninjured, the
violent atmospheric changes of our climate, except under favour-
able circumstances, consequently the fruit is more or less vari-
able in quality ; and this is more particularly true of some that
come to us from abroad with promise of the highest excellence,
and to pronounce an abiding judgment upon their merits re-
quires many years’ experience, and careful observation under
different circumstances, and in various localities. And it must
be borne in mind, that although young trees give fruit of nearly
or quite full size and beauty, yet perfection of flavour is only to
be expected from trees of more mature age. The inference is
not legitimate that a variety which exhibits great excellence
in Belgium, or some of the districts of France, will exhibit gene-
rally in all localities in the United States the same excellence;
but the supposition is fair, and borne out by some experience,
that those which possess excellence of a particular character in
an eminent degree in Europe, will generally exhibit the same
in particular localities in this country. We would instance such
vigorous growers, with pretty solid flesh, as the following: Belle
Lucrative, Rostiezer, Duchess d’Angouléme, Beurre Hardy, &c.
To produce satisfactory results in the cultivation of pears, some
of its wants must always be complied with, such as good depth
of soil, sufficient drainage, and proper enrichment.
In describing pears, we shall, as usual, designate the size by
comparison, as follows: Large, as the Beurre Diel or Bartlett ;
medium, as the Doyenné or Virgalieu; small, as the Seckel.
With regard to form, Ist. Pyriform, (blaze form,) by which
some recurvation of the perpendicular lines bounding the sides
is intended, as Andrews, and the form is further divided into acute,
as Beurré Bose; obtuse, as Beurré Diel; elongated, as Dix and
Louise Bonne de Jersey; and depressed pyriform, as Winter
Nelis. 2d. Obovate, or egg-shaped, as Washington; turbinate,
as Bloodgood ; obconic, (a form related to the two latter,) but
with a broader base, as Buffum, or Zvuncate obconic, as Easter
Beurré or White Doyenne. 3d. Oblate, as Fulton, and Bergamot-
* The most successful cultivator of pears in this country, whose collee-
tion comprises hundreds of varieties, lately assured us, that if he were
asked to name all the sorts that he considered of unvarying and unques-
tionable excellence in all respects, he could not count more than 20! It
may then be asked, why do all cultivate so large a variety. We answer,
because the quality of many is yet not fully decided; agair, there isa
great difference in taste, as to the merits of a given sort; there are also
some sorts so productive, or handsome, &c., that they are highly esteemed,
though only second rate. In a work like the present, we are also obliged
to describe many sorts of second quality, in order to assist in identifying
them, as they are already in general cultivation.
“a
THE PEAR. 424
shaped (i. e. oblate, inclining to conic,) as Gansel’s Berga-
mot. 4th. Pyramidal, the lines extending upward from the
broad base by right lines or nearly so, as Delies d’Hardenpont
of Belgium.
BbhbO
With regard to the texture of the flesh; buttery, as the
Doyenné and Bartlett; crisp, as the Summer Bonchretien;
juicy, as the Napoleon, and St. Germain; as, in apples, the
blossom end is called the eye, the remains of the blossom,
the calyx, and the hollow in which it is placed, the basin.
We have placed the pears in three classes nearly correspond-
ing to the grades of quality adopted by the American Pomologi-
eal Congress, of “ best,” “very good,” and “ good ;” but the third
class, although containing the “ good,” may be considered nearly
equivalent to a rejected list.
CLASS I.
Lhis class contains those which are well known to be of
unexceptionable quality, and have been found to thrive in
almost every situation suited to the cultivation of the pear.
Barrett, or WitiiaMs’s Boncuretien. Thomp. Man.
Bartlett, of all American gardens. De la Vault.
Williams’s Bonchretien. Thomp. Lind. Clement Doyenné.
Poire Guillaume, of the French.
This noble pear is, justly, one of the most popular of all the
summer varieties. Its size, beauty, and excellence, entitle it to
this estimation, apart from the fact that it bears very early, re-
gularly, and abundantly. It is an English variety, originated
about 1770, in Berkshire, and was afterwards propagated by a
London grower by the name of Williams. When first intro-
duced to this country its name was lost, and having been culti-
vated and disseminated by Enoch Bartlett, Esq., of Dorchester,
near Boston, it became so universally known as the Bartlett
pear, that *t is impossible to dispossess it now.* It suits our
climate admirably, ripening better here than in England, and has
* The first imported tree in Mr. Bar‘lett’s grounds, was sent from Eng
land in 1799. j
$22 THE PEAR.
Bartlett, or William's Bonchretien.
the unusual property of maturing perfectly in the house, even if
it is picked before it is full grown. It has no competitor as a
summer market fruit. The tree grows upright, with thrifty,
yellowish-brown shoots, and narrow, folded leaves.
Fruit of large size, irregularly pyramidal. Skin very thin
and smooth, clear yellow, (with a soft blush on the sunny side,
in exposed specimens,) rarely marked with faint russet. Stalk
one to one and a half inches long, stout, inserted in a shallow,
flat cavity. Calyx open, set in a very shallow, obscurely plaited
basin. Flesh white, and exceedingly fine-grained and buttery ;
THE PEAR. 423
it is full of juice, sweet, with a highly perfumed, vinous flavour,
(In damp or Givonrable soils, it is sometimes slightly acid. )
Ripens from last of August to middle and last of September.
Brvurre Gris p’Hiver Nouveau. Al. Pom.
Beurré Gris d’Hiver. Beurré Gris Supérieur.
“ Gris d’Lugon. “de Fontenay.
Beurré Gris d Hiver Nowveau.
Tree not very vigorous, but productive, young wood, dark
reddish brown. Fruit medium, obovate, truncate, remotely
pyriform, Skin golden russet, with a fine sunny cheek, and
sprinkled with dots. Stalk very stout, very much inclined, in-
serted by a lip in a small depression. Calyx very small and
open, basin very small. Flesh somewhat granular, juicy, but-
tery, melting. Flavour rich and sugary, with a very peculiar
aroma. November, February.
Brurré p’Ansgov. Ken.
Ne Plus Meuris of the French.
A roble fruit said to be of French origin. Tree vigorous;
young shoots yellowish brown, very productive, succeeds well on
quince.
Fruit 'arge, obovate, obtusely-pyriform, some times nearly
424 THE PEAR.
Beurré @ Anjou.
globular. Stem short, thick and fleshy, inserted in a cavity,
surrounded by russet. Calyx very small, open, stiff, in an ex-
ceedingly small basin, surrounded by russet. Skin greenish,
sprinkled with russet, sometimes shaded with dull crimson, and
sprinkled thickly with brown and crimson dots. Flesh whitish,
not very fine, melting, juicy, with a brisk vinous flavour, pleas-
antly perfumed. October, November.
Becrré Diet. Thomp. Lind. P. Mag.
Diel’s Butterbirne. Beurré Royale. Beurré 4’Yelle.
Diel. Dorothée Royale. De Melon.
Dorothée Royale. Gros Dillen. Melin de Kops.
Grosse Dorothée. Dillen. Beurré Magnifique.
Sylvanche vert d’hiver Des Trois Tours. Beurré Incomparable.
Mabille.
A chance seedling near Brussels, Belgium, dedicated by Van
Mons, and named in honour of his friend Dr, Augustus Free
, | THE PEAR. 425
Beurré Diel.
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 ‘nch and three quarters long, stout, curved, set in a rather
426 THE PEAR. a
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-
try, from September to December, if picked and ripened in the
house.
Beurrt Bosc. Thomp.
Bosc’s Flaschenbirne. Calebasse Bosc (erroneously).
Beurré Bosc.
The Beurré Bose is a pear to which we give our unqualified
a THE PEAR, 427
praise. Il; 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 Calebassa
Bose in honour of M. Bose, 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 twe
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.
Beurr&, Easter. P. Mag. Thomp.
Beurré Easter.
425 THE PEAR.
Bergamotte de la Pentecdte. Beurré de Paques,
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
BG
Bloodgood
THE PEAR. 425
tree is rather short jointed, with deep reddish b1 own 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 scason, and
together with the Dearborn’s Seedling, another native sort, will
supplant in all our gardens the Jargonelle, and all inferiour early
ears.
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 russctty
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.
Burrum. Man.
Buffam.
The Buffam is a
native of Rhode
Island, and from
its general resem-
blance to the Doy-
enné, itis, 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, sprinkled with smal!
brown dots, or a little russet. Stalk an inch lony, 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 te
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 yvilow, 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 su1rounded
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.
Dearzorn’s Szepiinc. Man. Thomp.
Nones. A very admirable, early
pear, of first quality, raised
in 1818, by the Hon. H. A.
S. Dearborn, of Boston. It
bears most abundant crops
in every soil, and is one of
the most desirable carly va-
rieties, succeeding the Blood-
gocd, 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 svrightly
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 coine into
bearing until it has attained considerable size, yet it produces
439 THE PEAR.
Diz.
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.
Doyrenne Bovssocr.
Doyenne Boussouck nouvelle. Peurre de Merode.
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 Boussock.
19
“ae
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.
Doyenné 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 bearcr
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 gvoa eamy pear, ripening about the same time. or a
little later than Madeline. Last of July.
Doyrenne D’ALENGON, bs
Doyenne d’Hiver d’Alencon. Prevoost
Doyenne Gris d’ Hiver Nouveau.
Doyenne Marbré. Cat. H. A.
Doyenne d’Hiver Nouveau. Bivort,
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 o1
pyriform. Skin rough, yellow, shaded with dull crimson, or
carmine, thickly sprinkled with russet or brown dots. Stalk ot
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.
Doyenne SIEULLE.
Sieulle. Beurre Sieulle.
Bergamotte Sieulle.
Doyenne Sieulle.
Raised by M. Sieulle, gardener. Tree vigorous and produc:
uve. 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 | THE PEAR.
Doyverwn&é, Wutrz. Thomp. Lind. P. Mag,
Virgalieu, of New York.
St. Michael, of Boston.
Butter pear, of Philadelphia.
Virgaloo. t of some American
Doyenné blane.
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. Enalish A courte queue.
Snow Pear. ee Kaiserbirne.
Pine Pear. Kaiser d’Automne. of the
ms Michel. Weisse Herbst Butterbirne. { Dutch
eigner. Decnantsbirne.
Doyenné, Duh. Dill. 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, shou!d 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 Dovrenne Panacue, 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.
Dorenne, 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.
$3& THE PEAR,
FiemisH Beauty. Lind. Thomp.
Belle de Flanders. Poire Davy.
Bosch Nouvelle. Impératrice de France
Bosch. Fondant Du Bois.
3osc Sire. Boschpeer.
Beurre Spence, (erroneously.)
Flemish Beauty.
Tn good soils and open situations, the Flemish Beauty 1s 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. 43S
Frui’ 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 in a small, round basin. Flesh yel-
lowish-white, not very fine grained, but juicy, melting, very
saccharine and rich, with a slightly musky flavour. Last of
September.
Fonpante p’Avutomne. 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, ard the Fondante d’Automne, (Autumn melting.) It isa
new “lemish pear, and no garden should be destitute of it. The
tree 1s of moderate growth, the young shoots long, yellowish-gray.
Frait medium size, obovate, narrow, but blunt at the stalk,
440 THE PEAR.
Skin pale yellowish-green, slightly russeted. Stalk little more
than an iach 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.
KirtLanp.
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 ke the Seckel but not so rich,
Ripe first of September. (Prof. Kirtland in Pom. Rep.)
LAWRENCE.
Origin, Flush-
ing, L. EL, 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
eometimes by a
hp. 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. 44]
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.
MavELEIng, or Citron pes Carmzs. 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 {rom its
being in perfection, in
France, at the feast of St.
Madeleine. Citron des Car-
mes comes from its being
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. 9
Fruit of medium size,
obovate, but tapering gra-
dually to the stalk. Stalk
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
sti ut 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.
RostiezeEr.
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 weeks later. 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; basinsmall, 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 require severe shorten-
ing to bring them into a
fine symmetric form,
THE PEAR.
Ott.
Rossier,
THE PEAR. 443
Srcxet, Coxe. Lind. Thomp.
Seckle. Syckle.
Sickel. Red Cheeked Seckel,
New-York Red Cheeiz.
We do not hesitate to
pronounce this American
pear the richest and most
exquisitely flavoured variety
known. In its highly con-
centrated, spicy, and honied
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.*
* Ths precise origin of the Seckel pear is unknown. The first pomolo-
gists of Europe 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 Ja7ob then
secured the ground on which his favourite pear tree stood, a fine strip of
Jand near the Delaware. Not long afterwards, it hecame 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. ;
SHELDON.
Wayne.
Shelden.
Tree vigorous, erect, hardy, and a goed 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
se ago.) vigorous and fruitful. Specimens of its pears were, quite
eae exhibited at the annual shows of the Pennsylvania Horticultural
ociety.
THE PEAR. 445
Rin. An accidental seedling on the farm of Mr. Sheldon, 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.
Ursaniste. Thomp. Lind.
Count Coloma. Beurré Picquery.
St. Mare? Beurre Drapiez.
The Urbaniste is a fruit for which we confidently predict the
highest popularity in this country. In its delicious flavour it
448 THE PEAR.
/
a
Urbaniste.
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 til! the end of November, if
kept in the house.
Winter Neus. Lind. Thomp.
Nélis @’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-
vumnal 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, soundisn-
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 basir.
Flesh yellowish-white, fine grained, buttery and very melting,
abounding with juice, of a rich, saccharine, aromatic flavour. Inu
pertection in December, and keeps till the middle of January.
CLASS IL.
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 Moncein. Tourrés.
Fruit of first quality, immensely large, weighing forty-two
ounces, recommended by M. Tourres as a delicious fruit. Ripe
March and April. (Hoy. Mag.)
Ass Epovarp. Bivort.
Tree a beautiful pyramid, very vigorous on pear and quince.
Fruit medium, turbinate, 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. (Hov. Mag.)
Ap&LAIDE DE Réves. Van Mons.
Madame Adélaide Réves.
Tree vigorous, and very fertile on pear or quince. Fruit
large enough, roundish, Bergamotte or turbinate. Skin bright
reen, 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 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 LAmBRE. 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.)
AupHa. Thomp.
A Belgian seed'ing, 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 depression. Calyx stiff, open, set in a round
basin of moderate size. Flesh white, fine grained, buttery, and
good. Middle of October.
Amiré Joannet. Thomp.
Early sugar, Pom. Man. St. Jean.
Sugar Pear. Joannette.
Harvest Pear. St. John’s Pear.
Archdue d’ete?
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, Joannct. 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.)
Awanas D’Ers. Thomp.
Ananas, (of Manning.)
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 rongh and coarse, dark yellowish-green, with a
little brown on one side, and much covered with large rongh,
brown russct 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 Coursz. 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 Cotmar. 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 russcty 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.)
BarronneE DE MELLE.
Adéle de St. Denis.
Of foreign origin. Tree vigorous and productive. Fruit me-
dium, Bergamotte shaped, inclining to turbinate. Skin rough,
yellow, mostly covered with cinnamon russet. Stalk of medium
length, inserted, at an inclination, by a lip or ring. Calyx closed,
or partially open, set in a broad, shallow, uneven basin. Flesh
whitish, a little coarse, gritty at the core, juicy, melting with a
vinous, sub-acid flavour, slightly perfumed. Last of Sept. and Oct.
Beavuvator. (Sageret.)
Of foreign origin. Tree vigorous. Fruit rather above me-
dium, conic, approaching pyriform, inclined, angular. Skin
greenish-yellow, slightly sprinkled and patched with russet, and
thickly covered with russet dots. Stalk of medium length, in-
clined, and inserted by a lip in a very slight depression. Calyx
rather small, open. Segments caduceous or reflexed. Basin
small and uneven. Flesh greenish, very juicy, melting, scarcely
buttery, with a pleasant, retreshing, vinous flavour. Nov. Dec.
454 THE PEAR.
Be.te Eprne 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-
sh-yellow when ripe, with small brown dots. Stalk long, set
in avery 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.
°
Bette Juri. Van Mons,
Tree beautiful, pyramidal, upright and vigorous, very fertile.
Fruit small, obovate. Skin light olive, lightly shaded on tha
sunny side. Flesh fine, melting, buttery, rather juicy, sweet,
deliciously perfumed. An excellent fruit. Ripe in October and
keeps till November. (Al. Pom.)
Bette FonpAnteE.
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 verceptible astringency. October. (Rob. Manning, Ms.)
Brite et Bonne. Thomp. Lind. P. Mag.
Schéne und Gute. Gracieuse.
Belle de Brussels, (incorrectly.)
The Belle et Bonne (beautiful and good,) pear is a variety
from Belgium, of large size, fine appearance, 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 Septembe>. :
BERGEN.
A chance seedling found in a hedge on land formerly belong-
mg to Simon Bergen, of New Utrecht, Long Island. Introduced
to notice by John G. Bergen, of Brooklyn, N. Y., and to whom
we are indebted for specimens, history, &c. Tree moderately
vigorous, upright, young wood reddish, an early and good bear-
THE PEAR. 455
er, but not profuse. Mr. Bergen thinks it will prove a valuable
market pear.
Fruit large, elongated, truncate-conic, inclining to pyriform,
often with sides not symmetric, angular, Skin waxen, lemon
yellow, finely shaded with crimson and fawn where exposed to
the sun, and thickly sprinkled with brown and crimson dots,
Stalk long, rather stout, curved, inserted in a moderate depres-
sion by a fleshy ring. Calyx small, open, segments stiff; basin
small, surrounded by a wavy border. Flesh whitish, veined
with yellow, a little coarse and gritty, buttery, juicy, melting,
with a sweet aromatic flavor, delicately perfumed. Ripe last of
September, and beginning of October.
Bereamorre Sacerer. Sageret.
Of foreign origin. Tree vigorous and productive.
Fruit medium, nearly globular, angular. Skin rough, green-
ish, thickly covered with russet dots, somewhat netted and
sprinkled with russet. Stalk long and stout, very fleshy at its
insertion in a cavity of considerable depth. Calyx large, open;
segments long, reflexed; basin small, abrupt. Flesh whitish,
rather coarse and gritty, very jnicy, buttery, melting, with a
pleasant vinous flavour. October, November.
Bereamorre D’EsPer&N. 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.
BrereamotTre HEmpoure.
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.)
BrERGAMOTTE 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 mid¢ -e ot
November. (Wilder in Hort.)
Bercamorre Caperre. O. Duh. Thomp.
Beur: 3 Beauchamps. Poire de Cadet.
Beauchamps. Ognonet, (incorrecily, of some.)
Bergamotte Caprand. Belie 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.
Bereamorte Lesksrz. Hov. Mag.
Tree vigorous, and productive.
Fruit medium, oblate, or Bergamotte shaped. Skin yellow,
with a sunny check, 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 Ganse¥s.
THE PEAR, G51
Bercamorrs, Gansei’s. P. Mag. Thomp. Lind.
Brocas Bergamot. Coxe. 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 es 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.
BeERGAMOTTE DE MILLEPIEDS.
Fruit of medium size, roundish, resembling Belle de Brussels,
3kin greenish, rather dark, dotted. Flesh white, melting, juicy,
Girst rate. Ripens September. (Leroy’s Cat.)
Brurr& pe Naytzs. Thomp. An. Pom.
Beurré Nantais. Beurré Blanc de Nantes.
Tree vigorous, grows well on pear and quince, young wood olive,
tnclining to brown. Fruit large, elongated-pyriform, or pyrami-
dal. Skin greenish-yellow, with a red cheek, and mimate 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.
Brurre LANGELIER.
Tree vigorous on pear and quince, very productive.
Fruit medium, turbinate, or obtuse-pyriform. Skin pale yel-
luw, 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
452 THE PEAR.
Beurré Langelier.
segments persistent, basin somewhat irregular, shallow, and open,
Flesh white, buttery, juicy, melting, somewhat granuw.ar, with a
very brisk, rich, vinous flavour. November to January.
Beurrt BacueE.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.
Beurrt 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 PHAR 459
with russet, and shaded with crinison. 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,
Bevurr&é Moree. Al. Pom.
RBeurre 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 flayour, highly perfumed,
tS ala
\
460 THE PEAR.
Sugar and acid both abound, but so nicely balanced that with
out prevalence of either, an excellent rich flavour results. Fot
some tastes there may be an excessive perfume. October.
Beurré Kenyes. Bivort. Thomp.
A seedling of Bivort’s. Tree vigorous, productive, yorng
wood brownish-red. Fruit medium, roundish-oblate, turbinate.
Skin greenish-yellow, mostly covered with thin russet, shaded
witk crimson, and thickly sprinkled with russet and crimson
dots. Stalk of medium length, thick, and inclined, fleshy at its
msertion, by a large ring or lip. Calyx partially closed, set in
a broad, shallow basin. Flesh whitish, buttery, juicy, melting,
witk a very sweet, rich, perfumed flavour. October.
Beurre RicHELIEv.
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.
Brurrt Navez.
Bouvier. Bivort.
Colmar Navez.
Tree vigorousand
productive. Fruit ‘
large, irregular, ob-
late, obconic, ob-
scure pytiform.
Skin rich yellow,
inclining to cinna-
mon, with numer-
ous gray dots. Stalk
long, thick, fleshy,
inserted in an in-
clinedcavity. 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 A 1gust.
Beurrt, Gotpen oF Bitpoa. 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,
ipa:
462 THE 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 little 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
grained, with a rich vinous flavour. First to the middle of Sep-
tember.
BevurreE DE WerrTerEn. An. Pom.
This pear was Meovered 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. (An. Pom.)
Beurré p’AremBerG. Thomp. Lind. Deschamp.
Duc 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. ranches 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-
liouely. Calyx short and small, set in a deep basin. Flesh
THE PEAR. 463
Beurré d Aremberg.
+ nite, buttery, and melting, with an abundant, rich, delicious
emous juice. December.
Bzurré Cratrceau. Al. Pom. Thomp.
Raised by M. Clairgeau, of Nantes. Tree very vigorous,
;orming 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
‘nclination almost without depression; when the lip is absent,
464 THE PEAK.
Beurré Clairgeau.
tue
Be ov
THE PEAR. 469
aweet and pleasantly perfumed, having a resemblance to the
Almond Pear. (An. Pom.)
Brvurrt 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.
Bevurre Paiirppe Detrosse. Gregoire.
Raised by M. Gregoire of Belgium. Tree vigorous and pro-
ductive. Fruit medium or large, form of Bergamot, or turbinate,
or pyriform. Skin smocth, 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.)
Beurr& ScHEIDWEILER.
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 Burnice. 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.
Bevrre 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, (AI. Pom.)
Bevurr& p’Evsere. 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.
“70 THE PEAR.
Bevurr&é pE Koninc. Van Mons.
Tree moderately vigorous, productive. Fruit of rather mediuin
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.
Bevurre 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, sect in a shallow irregular basin. Flesh melting, sugary,
and excellent. October, November.
Bevurré Dunavume.. 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
Bevrre Minter 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.
BevurRRE DE BrIGNats.
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
Beurret Leon Le Cierc.
Fruit above medium, oval, approaching clongated-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.
Bevurrt, Brown. Thomp. Lind. Mill.
Beurré Gris. Nois. Beurre. O. Duh.
Beurré Rouge. Golden Beurré.
Beurré dor. Red Beurré, (of some.)
Beurré Dorée. : Badham’s.
Beurré d’Amboise. er Grey Beurré.
Beurré d’Ambleuse. garden Beurré d’Anjoa, (of some.)
Beurré du Roi. Beurré Vert.
Poire d’Amboise.
Isambert.
Isambert le Bon.
The Grown 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 appeasa.ce 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,
Brurré v’Amanuis. Thomp. Nois.
Beurré d’Amaulis. Ken. Man.
A Belgian pear, very productive; variable. Succeeds best in
cold latitudes. é :
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. Stal! a little more than an inch
lone, 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
ae. 7 eile Ea be (ee = x in ea —_ a bay ie ay - fo. o
4 : >
G
.
-
£72 THE PEAR.
Beurré Drvat. 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.
Bevrrf Presiz. 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.
Bevurré Cotrmar. Van Mons. Nois.
Beurré Colmar d’Automne.
It is one of Dr. Van Mons’ seedlings, and is quite distinct
from the Autumr. Colmar.
Fruit of medium size, almost elliptical, or oval-obovate, regu-
larly formed. Skin smooth, pale green, becoming yellowish at
maturity, with a b-ush next the sun, and thickly sprinkled with
dots. Stalk an inch long. Calyx expanded, and set in a very
shallow, narrow, irregular basin. Flesh véry white, slightly
crisp at first, but becoming very juicy and melting, with aslightly
perfumed flavour. October.
Beurr& Mavxton. Mauxion.
Tree vigorous. Fruit medium, roundish, inclining to pyri-
form. Skin yellow russet, with a bright red cheek. Stalk
short, moderately stout, swollen at the extremities, inserted in
a shallow cavity. Calyx open, stiff, set in a very shallow ba-
sin. Flesh fine, buttery, melting, abounding in juice, sugary,
with a spicy vinous flavour, pleasantly perfumed. Ripe in Sep-
tember.
_Beurré, Mouter?’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
Beurre Rance. Thomp.
Beurré Rance. Lind. Beurré de Flandre.
Hardenpont du Printemps. Josephine, incorrectly of some.
Beurré Epire. Beurré de Ranz.
Noirchain.
The Beurré Rance is considered by all English cultivators,
tle 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 ina
slight, blunt depression, or often without any cavity. Calyx
quite small, and set in a basin very littlesunk. Flesh greenish-
white, melting, a little gritty at the core, full of sweet, rich j juice,
of excellent flavour. Succeeds in England, Belgium, and Franee,
but does not in this country, except at the south or in warm
soils, and particular localities.
Brvurre ve Capiraumont. 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
seginents, prominently
laced, and not at all
sunk, Stalk from three
Beurré de Capiaumont.
474 THE PEAR.
fourths to ar 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.
Beyrmont. 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.
Brzi* pve 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 is a good bearer. Fruit of medium size, very regu-
larly obovate. Skin pale yellowish-green, with numerous gre,
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 Varer. 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 ta Morre. O. Duh. Thomp.
Bein Armudi. Beurre blanc de Jersey.
The tree is exceedingly vigorous and productive, and the
ee
Bexi dz la Motte.
476 THE PEAR.
grayish-olive sheots, like the fruit, have a peculiarly speckled
2. ema 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.
Brzy 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.
Brzy Quessoy 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.)
Bezy 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.
cn
or!
THE PEAR. 477
Bowne v’EzEz. Dupuy. Thomp. Bivort.
Bonne des Haies. Bonne de ngueval.
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 Fonpants. 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, curv-
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, .e-
gular, pyriform. Stalk medium. Calyx open, basin shallow.
Skin light green, covered with russct. Flesh white, fine, but-
tery, juicy, sugary and perfumed. Ripe December, January.
(Gard. Chr.)
Bonnet Cuartotte. 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.
Introduced by C. M. Hovey, Boston, Mass. May prove Pinneo,
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
ef ese) Eee
ile
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.
Casotr. Man.
Originated from the seed of the Brown Beurré, by J. S.
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 R little astringency. Ripe December, January. (Hov
Mag. :
CaLEBASSE DeELvianzE. 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.
a
“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, setein a narrow uneven basin.
Flesh white, coarse, granular, buttery, melting, abounding in
juice with a rich vinous flavour, pleasantly perfumed. Ripe
_ mniddle of October.
CaLEBASSE D’fTé. 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.)
CamMERLYN. Bivort.
A Flemish pear, vigorous and productive.
Fruit medium, pyriform. Skin yellow, with numerous brown
dots and aslightly marbled check. 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, elongated, acute pyriform, sur-
face uneven, resembling Bartlett. Skin lemon-yellow. Stalk
medium, or rather short, inclined. Calyx open, basin narrow
and deep. Flesh whitish, not very fine, buttery and melting,
with a vinous flavour. September.
CassanTtE 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
9a)
dh jail I ita” Deals
a
480 THE PEAR.
ish-obovate. Skin fair, ow, 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,
sct 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.)
Carinka. 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.
CapsHEAF. 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.
CuarLes Van Hooguren,
Fruit large, obovate, acute-pyriform. Stem rather stout, one
inch long, set without depression, frequently surrounded with a
fleshy protuberance 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.)
Cartes 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.
CHARLES FREDERICK. Wan Mons.
Skin smooth, bright green, becoming deep yellow at maturi-
ty, lightly coloured on the sunny side. Flesh white, fine, melt
—e |)
' THE PEAR. 481
ing, abounding in juice, sweet, vino aresby 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
(Al. Pom.)
CHanceLtor. 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.
CiTRON.
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, iwregular. 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.
Cray.
Sponge.
naised 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.
Corrs 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. e-
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.
Co.umBta.
Columbian Virgalieu. Columbia Virgalouse.
The original tree grows on the farm of Mr. Casser, in West-
shester Co., New York. The tree grows upright, with stout
brownish-yellow shoots. This fine pear was first brought into
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
eweet, aromatic flavour. November to January. Very apt to drop
from the tree previous to ripening.
Cotts. Hoy. 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.
Coitmar pv’Atost. Bel. Hort.
~Comtesse d’A lost. Duchesse d’Alost.
Delices d’Alost.
ia wegian 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 ©.
ht Mt a rie y “s oN Ry Can eee Ae mr eS NT” Dy a NIE he ot
=
THE PEAR. 483
&
Comte LeE.tevr.
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.)
Comte pE 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.)
Comrze pE Lamy. Thomp.
Beurré Curtet. Marie Louise Nova. ac. to
Dingler. Marie Louise the Second. t Thomp.
Louis Bosc.
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 lip, or
planted in a shght 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.
ComTE pvE FLanpre. Van Mons. An. Pom.
Tree vigorous, forming a pyramid, one of Van Mons’ seed-
-ings. 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 Ja Cour. Duc de Orleans.
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
pa *) ae gee? et eS a eee oe ah ie at ae i, led ie Pee. ts 65 we ss Te ee
484 THE PEAR.
ing, slightly astringent, with an excellent rich vinous flavour
resembling Gansel’s Bergamot. October.
ConsEILLER Ranwez. 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.
CooKE.
Origin, King George County, Virginia. Tree a very strong,
vigorous grower, and productive. Introduced by H. RK. Roby,
Fredericksburgh, Virginia. Fruit rather large, irregularly pyra-
midal. Colour pale-yellow. Flesh juicy, buttery, melting,
sweet, rich, and vinous. (Roby.)
Cotzer. Hoy. Mag.
One of Van Mons’ seedlings, of moderate growth and produc-
tive.
Fruit rather large, irregular pyriform. Skin yellowish, with
numerous russet 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.
Crassane 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,
Lut 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.
by gee —— Nee VOL. Pe ri 2 tata
THE PEAR. 485
ee ae 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, diverfing, 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 t> Cushing.
486 THE PEAR.
DALLas.
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. (Hoy. in Mag.)
Der 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.
De Louvain. Van Mons.
Poire de Louvain. Nois 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.
Staik 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.
i a aa ie Fp =f SO Ra —..” ad “4 = aa
THE PEAR. 487
Deuices p—E Cuartes. Van Mohs.
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 vinous, resembling
Brown Beurré. December.
Delices @ Hardenpont of Belgium.
Deuicres p’HarpEenpont oF BrE.iaium,
Fondante Pariselle of some.
Tree moderately vigorous, upright, with long, slender shoota
488 : THE PEAR. Y
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.
Deuices p’HarpDENPONT OF ANGERS.
Tree of moderate growth, productive.
Fruit medium, roundish, remotely pyriform, sometimes cone.
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.
De 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.)
Desrr&ée Corneuis. 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.)
De Toneres. Durandeau.
Poire 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 Saurs. 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. Bouvier.
Rousselet Jamin. Bouvier.
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.
DICKERMAN,
Pardee’s No. 2.
Raised by S. 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
i) 2 rs oP er. ef Te > 4 ee
490 a 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.
Drier.
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 Rosin 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 Ditten. 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. ss
THE PEAR. 49]
Doyen Dillen.
DorrennE GOUBAULT.
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 PRAR
Doyenne Defais.
DoyrenneE Derats.
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.
Doyenne Downine. Leroy.
Raised by André Leroy, and dedicated to the late A. J. Down-
ing. Tree moderately vigorous. Fruit medium, obtuse pyriform,
inclining to turbinate, skin greenish-yellow, sprinkled and netted
with russet, very slightly shaded with crimson, and thickly cov-
ered with russet dots. Flesh fine, buttery, juicy, melting, with a
sweet, vinous, rich, perfumed flavour, somewhat aromatic. Oct.
+
THE PEAR. 4938
Docteur Lentizr. Gregoire.
‘free ‘zorous and productive. Fruit medium, pyriform,
Skin brignt 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.)
Doctreur Bouvier. Van Mons.
A vigorous tree, forming a beautiful pyramid, very productive.
Fruit medium, elongated, truncate, conic, inclining to pyri-
form, or remotely so, Skin greenish, becoming slightly yellow
at maturity, sprinkled, shaded, and dotted with russet, some-
times slightly crimson and fawn in the sun. Flesh a little
coarse, juicy, melting, with a brisk, vinous, slightly perfumed
flavour. December to February.
Docrrur 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. Trovusseav. 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.)
DucuessE pD’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. :
Doucuessr pE Berry p’xTh,
Fruit small, oblate, obscurely pyriform. Skin yellow, shaded
with light red. Stalk short, inserted in a small cavity. Calyx
Sy
494 ; THE PEAR.
partially open, set in a broad shallow basin. Flesh juicy, melt
ing, with a good vinous flavour. Ripens last of August.
Ducuessr DE BraBant.~ 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’AncouLeME. Lind. Thomp.
Beurre Soule.
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 Ngee 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 rich and very excellent flavour. October.
Duc pr BRABANT.
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
sinall 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.
Doumortier. 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.
ge ; 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.)
ExizasetH, 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.
Emme v’Heyst. 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
Emile @ Heyst.
Emity Bivorr.
Dedicated by Bouvier 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
295 THE PEAR,
quince. Ripens October, November, and keeps well. (L. E
Berckmans, Ms.)
Emily Bivort.
Esprerine. 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.
Ficur pe Naries. 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.
Fieve p’ALtencon. 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. 199 .
Fonpantge DE Mattyzs. Esperen.
Tree vigorous, but of moderate productiveness,
Fruit medium, roundish, turbinate, inclining to pyriform
Stalk stout, long, and curved, iaserted in a smal! 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.
Fonpante 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 rnsset 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.
FonDANTE DES Pres. Van Mons.
A seedling of Van Mons’. Fruit medium, turbinate, inclining
to pyriform. Stem of middling length, inserted in a corrugated
eavity. 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, 2. e., trout 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
iuice. Beginning of November, and may be kept, with care. till
Christmas.
Fievur pE Neier. 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.
Fiorimonp 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
Fouuiton. 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
g@hoots rather slen-
der, and reddish-
brown.
Fruit below medi-
um size, roundish,
flattened. Skin, at
first, entirely gray-
russetin 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 yeilow, containing many russet dots,
especially towards the crown, and having 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
602 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.
GansEv’s SECKEL,
Raised by Mr. Williams, 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.
Gansev’s Late BerGamorre.
Raised by Mr. Williams, 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 BosqueEt.
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. Hov. 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 gtound. 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
i 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.
GEpDEON 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.
Giov-morceavu: Thomp. Lind.
Gloux Morceaux, Goulu Morceau,
Beurré d’Hardenpont, Rol de Wurtemberg, R
Hardenpont d’Hiver, of the Kronprinz Ferdinand, 8
Colmar d’Hiver, French. von Oestriich, f =
Linden d’Automue, Beurre d’Cambron, &
Beurré d’Aremberg (wrongly) Got Lue de Cambron,
The Glou-morceau is universally admitted to be one cf 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 long
been and is still known in France as Beurré d’Aremberg, and
in England as Beurré Kent.
ow
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.
4
sy Pat
4 ont
et
at
eee
- THE PEAR. «608
Granp Soren. Esperen.
Tree vigorous. Fruit variable in its form, generally turbinate-
pyriform, 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 triflmg 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 Mariz. 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 Rovussetet p’Aout. 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. (Al. Pom.)
Hacon’s Incomparasie. Lind. Thomp.
Downham Seedling.
An English fruit, raised by Mr. Hacon, of Downham Market,
Norfolk. It is a hardy, productive tree, with rather depending
“ 9
an
506 THE PEAR.
branches. ay oung shoots rather slender, diverging, olive-
coloured.
Fruit rather large, roundish, inclining to turbinate. Skin
slightly rough, pale, and dull yellowish-green, mixed with
brown, sprinkled with numerous greenish-russet dots, and 5 eng
streaks. Flesh white, buttery, melting, with a Fp Salis
flavour. October and November. Ei.
HApDDINGTON.
Raised by J. B. Smith, Philadelphia.
a
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 aromat ur. January till
April. (Brinckle in Hort.) os
HEGERMAN.
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, w:th 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
‘
—- »
ns” is
" 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 Heathcot. Ken.
4
_ 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.)
Hewry THE Fourts. Lind.
Henri Quatre. Thomp. Jaquin.
Fayori 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. Gaiyx
amall, 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.
Rak
eee eee
508 THE PEAR.
Henry the Fourth.
Henrietta. 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.)
Hewri Brvort. 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.
HEnrIeErra.
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. .
HeERIcARtT.
A second-rate Belgian pear, with a pleasant, perfumed juice,
ripening early in Autumn.
Fruit of medium size, obovate, often rather oblong and irregu-
Jar. 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, turbinate. Skin rather rough, with a
decided einnamon 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-
liar rich 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
capiamont. 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 vinovs. |{Leroy’s Cat.)
THE PEAR.
Howell Pear.
Howe8Ett.
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
pyriform. 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 variahle. Ripe
from middle of September to middle of October.
THE PEAR. 5)i
Huntington Pear.
HuntinatTon.
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.
Inconnuge Van Mons. Thomp.
Tree vigorous, upright, very productive. Fruit medium,
sonic, obscurely-pyriform. Skin rough, green, becoming yel-
ro, a ae Re
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’ Prar.
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’ Ber@Amorre.
Raised by Dr. Eli Ives, New Haven, Conn. Tree closely re-
sembles the Seckel, and is very productive. Fruit medium or
sill, 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 Gansel’s Bergamot flavour. Ripens first of Sep-
tember.
Ives’ ViRGALIEU.
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 FonteNAY VENDEE. Man in H. M.
This excellent French pear, was imported from Vilmorin, of
_ THE PEAR. 5433
Paris. It is greatly superior in flavour to the old Jalousia
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.
Jamineite.
JamineTre. Thomp.
Sabine. Nois. and Josephit.e.
D’ Austrasie. the Frech Colmar Jaminette.
Beurre d’Austrasie. { gardens.
Wilhelmine.
Raised by M. Jaminette of Metz, very productive, and in fa
vourable 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. O. Duh. Poit. Pom. Man.
Grosse Cuisse Madame.
Beau Présent. : Frauenschenkel.
Poire de tables des princes. EON Real Jargonelle.
Bet el ics gardens. Sweet Summer.
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 CuisszE Mapame of the French authors and
gardens, is an inferior and smaller variety of Jargonelle, not worth
cultivating.
JARGONELLE, (of the French.) Thomp.
Bellissime d@’Eté. 0. Duh. Nois. | Red Muscadel. Lind. Mill.
Supréme. Sabine d’Eté.
Bellissime Supréme. | of French Summer Beauty. Pom. Man.
Bellissime Jargonelle. { gardens. English Red Cheek. ) ofmany Ame
Vermillion d’Eté. Red Cheek. rican gardens
Chaumontelle d’été. Udal.
This, which Mr. Thompson calls, by way of distinction, the
THE PEAR. 51&
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 medium, oblate, depressed, remotely pyriform, angular,
and oblique. Skin yellowish-green, dotted, sprinkled, and netted
with russet, and slightly shaded with fawn or crimson in the
sun. Flesh white, a little coarse, juicy, melting, with a vinous,
somewhat peculiarly perfumed flavour. November, December.
JERSEY GRATIOLI.
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.
Jouonnot. 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.
Josepuine DE Mauinzs. 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. ; :
The tree is of thrifty upright growth, with light yellowish-
brown shoots.
Fruit of small size, but varying in different soils; obovate,
recularly 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 Bivort. 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.
Wien,
Kingsessing.
Kinesessine. Brinckle 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 sballow, irregular
Red ety
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 Jutve. (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 DE GiymeEs. 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.)
Leoprotp [. 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,
Ripens the middle of December, and keeps till January. (AL
Pom.)
Leon te Crerc. Louvain.
Tree of moderate growth, very productive.
Fruit large, pyriform. Skin russet, on greenish-yelluw
ground, Stalk long and curved, inserted in a slight cavity by
—
THE PEAR. 519
alip. 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-pyrifoim, 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 in a
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 liable 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 slight spicy perfume. November
to February.
Liperate. Hov. Mag.
Fruit rather large, elongated, truncate-pyriform. Skin green-
ish-yellow, sprinkled with brown orrusset dots, and with 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.
Lizutenant Porrrevin.
Fruit of large size, resembling in colour Glout Morcean,
Skin yellow, netted and spotted with russet. Flesh white, juicy,
half melting. Ripe from February to April. (Leroy’s Cat.)
520 THE PEAR.
Livon. Van Mons. Man. in H. M.
No. 10. Van Mons. Beurre Haggerston.
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.)
Louise Bonne or JExsey. Thomp.
Bonne de Longueval. 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. §2i
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.)
622 THE PEAR.
MapameE Ducar. 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 Euiza._ 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.
Ma.conalTre p’HaAsprIn.
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.)
Marrua Ann.
Dana’s No. ib
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.)
Marie 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.)
Marre Lovuisz. 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
tS.
THE PEAR. 523
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.
Mareécuat PE.issier.
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.)
MarTHER.
Originated with John Mather, near Jenkinstown, Montgomery
Co., Pa.
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,
‘uicy, and sugary. Ripe last of July. (Dr. Eshleman.)
McLavecutin.
A native of Maine, introduced by 8S. 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.
Merriam.
Origin, Roxbury, Mass. ‘Tree vigorous and very productive,
ie is a
| i
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, melting, andjuicy. Flavour sugary, sprightly
perfumed, excellent. September, October. (Hov. Mag.)
Mianonne 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.
Mittot prt Nancy. Van Mons.
A pyramidal tree, very fertile, producing at the same time at
the extremity of its branches and its long spurs.
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,
Peay’ and very agreeably perfumed. October, November. (A.
Pom.
Mircuet.’s Russet.
Origin Belleville, Illinois. 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.
Monseicneur 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.
MovyaAmEnsING.
Origin in the garden of J. 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
ength, and inserted by rings in a small cavity. Calyx closed,
ery eee 8 ee ee ee ee } i o te near ope
526 THE PEAR.
set in a rather deep corrugated basin. Flesh white, sweet,
slightly breaking, moderately juicy. Ripe August, September
(Brinckle in Hort.) '
MuscaADINE.
The Muscadine is remarkable for its high m 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 nipened 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.
Musxineum.
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.
Napo.teon. Liard.
Medaille. Charles d’Autriche, ) incorrecily
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 Septem
and may be kept for weeks.
Nizrt. Thomp. Van Mons.
Beurre Niell. Man in H. i. Colmar Bosc.
Poire Niell. Lind. Fondante du Bois, incorrectly of some.
A large and handsome Be'gian variety, raised by Van Mons,
THE PEAR. 527
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, gre
Fruit large
7,
ye
ate, inclining to pyriform, rather shortened
in figure on ome 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 Pius Mevris. Themp.
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.
Nixzs?
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.
Ononpaca. Hort.
Swan’s Orange.
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.
Bal? eae
a br Y :
t
-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 v lable fruit, often quite acid and not rich’
September to
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.
OrpPHELINE 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.
Ospanv’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
mana
A pee oe Oa ¥ ee .") NS iqgana Sh ea ae a ine in Mae
530 THE PEAR.
Osweco Brurré. Hort.
Read’s Seedling.
Raised by Walter Read, of Onwegas
hardy, and productive.
Fruit medium, oblate, sometimes in onic. Skin
yellowish-green, streaked and mottled wi 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.
. Tree vigorous,
Pappock.
Received of Chauncey Goodrich, of Burlington, Vt., who informs
as that it is quite popular i 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.
ParpEE’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
sma'l cavity. Calyx partially open, stiff, set in a shallow, slightly
russ ted 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
ae the most valuable of its season. Ripe all of Septem
fe
SN
- THE PEAR 631
Parsonage Pear.
ParRapvisE 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 over spread 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,
sonietimes slightly granular, juicy, melting, with a very rich
vinous, aromatic flavour. September, October,
§22 THE PEAR.
Passe Coumar. Lind. Thomp. P. Mag.
Colmar Hardenpont.
e Malines.
Ananas d’Hiver.
Passe Colmar Epineaux.
Colmar Gris.
Passe Colmar Gris.
Beurré Colmar Gris, dit précel. | ac. to Colmar Souy
Précel. Thomp. Gambier.
Fondante de Panisel. Cellite.
Fondante de Mons,
Beurré d’Argenson.
Colmar Preule.
Colmar Dorée.
Regintin. D’Ananas, (of some.)
Pucelle Condésienne. |
The Passe Colmar is a Belgian pear, raised by the Counsellor
Vardenpont. 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 Portueat. 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.
Pater Noster.
Fruit large, oblong. Skin yellow-russet. Stalk medium m
Jenoth, wrinkled, enlarged at its insertion, which is at an ineli-
nation in a small irregular cavity. Calyx open, segments stiff,
ma small even basin. - Flesh yellowish, juicy and melting, with
a rather rich, vinous, or subacid flavour, pleasantly perfumed.
November, December.
7 ne
.
THE PEAR, 533
PAQENcY.
Payuency. Paul Ambre?
Introduced from France, by Col. M. P. Wilder. Fruit of
medium size, regularly pyritorm. 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.
Penpieton’s Earty Yors. ITov. 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, sect 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
best of 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 Gar ‘den, 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 THE PEAR.
John Bartram, from Lord Petré of London, as being the seea
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.
PurLapveLpuia. Hort.
< Latch. Orange Bergamot (erroneously).
Origin, near Philadelphia. Tree healthy, vigorous, young
shoots yellowish-brown, productive. Fruit sometimes cracks.
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.
= r ra’;
a - THE PEAR. 038
Puiuirere 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.
Puatr.
Platt’s Seedling.
Origin on the farm of the late Thomas Tredwell, Beekman-
town, Clinton Co, N.Y. Tree vigorous, hardy, and productive.
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-pyritorm, 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.
Flavour sweet, rich, and musky. Ripe first to the middle ot
Octeber. (Wilder in Hort.)
Porre p’ALBRET.
Beurre d’ Albret. Fondante d’ Albret.
Calebasse d’ Albret.
A foreign variety. Tree vigorous and productive. Fruit me-
dium or above, elongated pyriform, angular, often with a suture
on one side. Skin yellow, mostly covered with cinnamon russet.
Stalk short, thick, and fleshy, much inclined at its insertion by
a lip. Calyx small, open, or partially closed; basin small and
, 536 THE PEAR.
uneven. Flesh greenish-white, exceedingly juicy, buttery, melt:
ing with a rich vinous flavour, highly perfumed. October.
Porre p’Aponpance. 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 middle
of October. (Wilder in Hort.)
Porre Rovsszzon. (Berekman’s.)
Rousselon.
Tree of medium vigor, grows well as a pyramid. Fruit me-
dium, shaped hke a Doyenne. Skin citron-yellow at maturity,
dotted with russet, and highly colowed on the side of the sun.
Flesh fine, half melting, sufficiently juicy, sugary, vinous, -
an agreeable perfume. February. (An. Pom.)
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 {ew 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 Bewrré. October.
PorreE p’AvRIL.
Tree a vigorous grower, both on pear and quinee, 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 ve LepIne.
De Lepine. Delepme.
Tree of moderate growth, very productive.
Fruit small, angular, oblate. Skin yellowish, shaded with
crimson, slichtly 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, eranular, melting, juicy, with a brisk, vinous, perfumed
flavour. November, December.
aoe ee
; THE PEAR, 537
* Pounp. Coxe.
Uvedales St. Germain. Du Tonneau.
Winter Bell. Royal d’ Angleterre.
Bretagne le Cour. Comice de Toulon.
Belle Angevine. Beauté de Tervenren.
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-
,ent, 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 Atsert. Bivort. Van Mons.
Tree vigorous, succeeds on pear and quince. Fruit medium,
pyriform. 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. os °
oe ee
Raised by Dr. John Pulsifer of Hennepin, Illinois. An. pee
right and vigorous grower, shoots dark olive. : mm
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, gbovate, 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.
RaApELJE.
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.
READING.
A Pennsylvanian pear. Tree vigorous and productive. ne
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 favour. January to March
THE PEAR. 539
Reading.
Rerour 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
sts insertion in a small inclined cavity. Calyx partially closed,
‘n 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.
Ripetxe’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 BrerGamorre.
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.
RovusseLet EspEren.
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.et Enrant Propieur. 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
Ropss.
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 | aria coarse, melting and juicy. Flavour
sugary, and good, with a rich perfume. October, November.
(Hoy. 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.
RovusseLet 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.)
RovussELeT StTuTTGARt.
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 Germatn, 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.
Satispury 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.
54% THE PEAR.
Sanspeav, or Sxinuess. Thomp. Lind. Mill.
Poire Sans Peau. O. 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 ver
trifling cavity. Calyx closed, set in a small basin. Flesh white,
juicy, half melting, with a sweet and slightly perfumed flavour.
Middle of August.
Selleck.
THE PEAR. 549
SELLECK.
Origin somewhat uncertain. The oldest bearing tree stands
ou 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.
SerRurRiER. Bivort
Serrurier 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 bv 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.
Srmon Bouvier.
Tree of moderate vigour. Fruit small, pyriform. Skir
bright green. Flesh white, fine, melting, and well perfumed
September. (Al. Pom.)
Sotpat Lasoureur. Esperen.
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, swelied toward the centre. Skin smooth,
544 THE FEAR.
yellow at maturity, dotted and shaded wid i, hight russet,
Stalk rather stout, long and curved, inserted in asm 1, abrupt
cavity. Calyx open, scarcely sunk, basin very small. Flesh
yellowish, slightly granular, melting, juicy, with a sugary, Vi-
Soldat Laboureur.
nous, perfumed flavour. When in perfection, under high cul-
ture, it is one of the finest of pears ; somewhat disposed to dro
from young trees. October, November.
SoUVERAINE DE Printemps. Al. Pom.
Poire de Printemps.
Fruit medium, oblate, obscurely-pyriform, angular. Skin
yeliow, sprinkled ‘with russet. Stalk short and thick, inserted
in a depression. Calyx closed, basin irregular. Flesh white,
juicy, melting, coarse and gr anular somewhat astringent ; with
& brisk, vinous flavour. March,
THE PEAR. 545
: SouvERAINE pD’Eirk.
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.
Srertine. Hov. Mag.
De Mott.
Origin, fnusion 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 An-
gust, and first of September.
Stevens’ Geneser. Man. Thomp.
ms
Guernsey. Pom. Mun. Stevens’ Genesee.
Louis de Prusse?
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.
He F
among the late summer varicties. Young shoots diverging
dark grey. ia,
Fruit large, roundish-obovate, and of a yellow colour, resem-
bling that of the Doyenné (or Virgalicu). 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 check, and streaks of light
russet. Stalk an inch and a half long, curved, slender, feshy
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.
Sryer. Hort.
Origin uncertain; introduced by Alan 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. Micnart Arcnancer. An. Pom.
St. Michel Archange. Plombgastel.
Tree vigorous and productive; succeeds on quince.
Fruit large, elongated pyriform. Skin greenish-yellow, with
many russet dots. Stalk of medium Jength, stout and fleshy at
ite insertion, almost without cavity, surrounded by russes Ca
*
ti «
: THE PEAR. 547
“
* H
i "7
$ <
a * lyx closed, basin small and uneven. Flesh yellowish, melting,
abounding in juice, somewhat coarse and granular, with a fine
rich, aromati¢ flavour. ~ October.
“< Sr. Vincent ve Pav.
Fruit small, like Martin Sec. Skin russet. Flesh sugary
half melting, ripening in January. (Leroy’s Cat.)
Sr. Dororués.
_ Royale Nouvelle.
Of foreign origin. Tree vigorous. Fruit rather large, elon
gated pyritorm, angular. Skin greenish-yellow, slightly tinged
in the sun, and sprinkled with brown dots. Stalk long, curved,
inserted by a fleshy lip in a small cavity. Calyx open, seg-
ments rather large, recurved, set in a ratherabrupt basin. Flesh
whitish, fine, juicy, melting, with a sugary, vinous, peculiarly
perfumed flavour. October.
St. Ghislain.
Sr. Gutstain. 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
ws
548 THE PEAR.
e
markable for its uprightness, and the great beauty and vig« mr
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. Anpre. Man. in H. M.
Imported by Mr. Manning, from the Brothers Baumann, of
Bolwyller. Wood cankers.
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 Germarn (St, Germain Panachée) is a pretty
variety of this fruit, differmg only in being externally striped
with yellow.
Sr. Germain, Princz’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 Hastern
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
THE PEAR. 549
Jittle curved, and placcd 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. MEyin.
Omer Pacha.
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.
SupREME DE Quimper. 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 Meouris.
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
middle of October. (Al. Pom.)
SurpassE 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.
-.., epee
o . Pl * %
550 ‘ THE PEAR. ‘ id a
} wf in
Pi
Surpasse Vircauiev. Man get
Surpasse Virgouleuse, Colmar Van Mons? ek,
“
Th precise origin of this very delicious fruit is not knowr.
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.
Suzetre pE Bavay. 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 PYRENEES.
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.
on
my
Originated on the farm of Mr. Merriweather, near Charlottes- —
ville, Albemarle Co. Va, Tree vigorous, young wood olive,
productive,
;
“
* ; eee THE PEAR. 5d)
’
Fruit medium, roundish, oblate. Skin light green, mottled
wth dark green. Stalk rather long, fleshy at its termination,
in avery slight depression. Calyx very small, set in a wide, su-
perficial basin. Flesh fine texture, buttery. Flavour vinous,
Bs: 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 numeroussmall
‘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.
Tazopore 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 aud vinous. Ripe September, October.
552 THE PEAR. oe
Theodore Van Mons.
Txompson’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.
ae
THE PEAR. 553
Tuorp.
Received from J. M. Ketchum, of Brandon, Vermont.
Fruit large, obovate, truncate, obtuse-pyriform. Skin fine
waxen yellow, with 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. * re -
THUERLINCK.
Beurre Thuetliuck.
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 JoporGnE. 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 a ring 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, co-
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
tour 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 de Hasselt.
Triomphe de Nord. Beurre Van Marum. Bouteille.
Fruit large, oblong-pyriform. Skin yellow, rarely with a
little 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, half melting, not very juicy, but
sweet and pleasantly perfumed. October.
VAUQUELIN.
Poire Vauquelin. Poire Seutin ?:
Fruit medium, obovate, inclining to turbinate. Skin green,
netted, patched, and sprinkled with russet. Flesh granular, juicy,
melting, vinous, and perfumed. November to March.
Van Asscue. Bouvier.
Van Assene (erroneously). Van Asshe.
Tree very vigorous, productive ; young shoots reddish-brown,
THE PEAR. 585
Fruit medium, turbinate, inclining to conic. Skin yellowish,
sprinkled with numerous brown and red dots, with a warn
cheek. Stalk short, rather stout, and ob:iquely 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 Lonaue 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,
Mouille Bouche L.H.S. Long Green. Bivort.
An old variety described by Duhamel. Tree very vigorous
and productive. Fruit turbinate, somewhat elongated. Stalk
of mecium length, nearly perpendicularly inserted. Calyx
small, aimost 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 seedlit.z 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. 557
Vicar of Winkfield.
Vicar or WinxFieELp. 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, wherce it obtained in France the familiar name of Ze
€58 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 zsheek, 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
which 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 gooc, 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.
WapiericH. 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.
Wasuinetron. 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.)
Wesrcorr. 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 agrecable,
September, October.
Wuarron’s Ear.y.
Origin unknown. Tree vigorous, wood yellowish-brown.
Fruit above medium, obovate, pyriform. Skin yellowisk-
green, with russet dots. Stem long, cavity slight. Calyx open,
Flesh white, melting, juicy, sweet. Ripe middle to last of Au-
gust. (Elliott.)
Wuitet’s SEEDLING.
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 erained, and nearly
melting, juicy, sugary, vinous, rich. October. (Hort.)
THE PEAR, 56)
Wirurams’ Karty. Man.
A native fruit, which originated on the farm of Mr. A. D,
Williams, of Roxbury, Mass.
Fruit smail, 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, andsslightly 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.
Wititermoz. Bivort.
Forms a fie 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 mat
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 russcted.
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 astringent. Septem-
ber.
Wuixinson. 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, haray
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 check. 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.
ZEPHIRIN GREGOIRE. Grégoire.
Tree moderately vigorous, very productive. Fruit medium,
nearly as broad as long, turbinate, remotely pyriform, slightly
aneular. Skin greenish-yellow, slightly shaded with fawn, and
thickly covered with green and russet dots. Flesh white, fine,
buttery, juicy, melting, with a sweet, highly perfumed flavour.
November, December.
Zepuirin Louis Gricorre. Grégoire.
Raised by Grégoire. Tree of moderate growth, produc-
tive. i.
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.
ALTHoRPE CrassanE. Thomp. Lind.
Fruit medium, roundish-ovate. Skin pale green. Flesh
white, buttery and quite juicy, not rich, slightly perfumed.
Ripe October, November.
Amapotte. 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, vyriform. 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 yellowisk, with
brown specks. Flesh soft, buttery, moderately sweet, perfumed,
Middle and last of September.
Brav PreEsEnT D’ 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.
Betmont. 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..e pe Bruxe.izs. 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.
Brereamorte p'Hortanpe. Thomp. Duh.
Holland Bergamot. Lind. Bergamotte de Fougére.
Beurré d’Alencon. Amoselle.
Bergamotte d’Alengon. 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.
Bereamotre 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.
Bereamot, Easter. Mill. Lind. Thomp.
Bergamotte de Paques. Duh. Winter Bergamot.
Bergamotte d’Hiver. Paddrington.
Bergamotte de Bugi. Royal Tairling.
Bergamotte de Toulouse. Terling.
Robert’s Keeping. St. Herblain 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. 56
smooth, pale green, thickly speckled with conspicuc us, light
‘grey dots, and becoming pale yellowish at maturity. Flesh
white, crisp, juicy, with a sprightly flavour. February to May.
Bereamor, 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 Bereamotte v’AutTomne of the French is a distinct
fruit from this. Skin light yellowish-green, brownish-red cheek.
Flesh breaking, juity, and refreshing, but not high flavoured.
A second rate fruit.
Bereamort, Harty. 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.
Brereamot, 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, Lhomp.
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. Fivsi of
September.
Bez p’Hért. Thomp.
Bezi Royal. Franzésische 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 cocking from October to January.
be
THE PEAR.
cr
fon)
(o>)
Bevrré Le Fever, “i
Beurré de Mortefontaine.
Fruit large, irregularly oval, very transient, not valuable.
Bevrr& Boiiwitter.
A baking pear of February and March, not valuable.
Brvurré Romain. Thomp. N. Duh.
Of foreign origin. Fruit of medium size, >2gularly formed,
obovate. Skin pale yellowish-green; flesh white, juicy, sweet
and agreeable. September to October.
Bevurré Szuriy. Bouvier.
Fruit medium, pyriform, inclining to oval, irregular or angu-
lar. Colour green, sprinkled with russet, sometimes shaded
with dull crimson, A late-keeping, dry cooking pear.
Beurré Kenrick. Man. in Hov. Mag. *
No. 1599 of Van Mons.
A Flemish seedling, of medium size. Skin greenish-yellow,
russet spots. Flesh juicy, sweet and buttery. September.
Beurré Kyox. Thomp. Lind.
A Flemish variety.
Fruit large, oblong, obovate. Skin pale green, russet on one
side. Flesh tender and soft, juicy and sweet, but not high fla-
voured. Last of September.
Bezi pes VéTérans. Van Mons.
Poire Rameau? Bowvier.
Tree vigorous, productive; young wood deep green.
Fruit large, obtuse-pyriform. Skin light yellow, thickly
sprinkled with grey dots, and slight patches of russet. Flesh
firm, not tender; chiefly for cooking. December to February.
Bisuor’s Tuume. Thomp. Lind.
A long, oddly shaped English pear. Fruit rather large, ob-
jonz and narrow, and tapering irregularly. Skin dark yellow-
ish-green, having a russet red cheek Flesh juicy, melting,
with a vinous flavour, somewhat astringent. October.
(> ")
THE PEAR. 567
Brack Worcester. Thomp.
Black Pear of Worcester. Lind. Man. Parkinson’s Warden.
A market fruit, esteemed for cooking. The branches incline
downwards with the weight of the fruit. Young shoots dark
olive, diverging. Fruit large, obovate or oblong. Skin thick,
rough green, nearly covered with dark russet. Flesh hard and
coarse, but stews and bakes well. November to February.
~~
Buierecxer’s Meapow. Ken. Pom. Man.
Large Seckel. Heidelberg.
Heaster. Spice Butter.
Meadow Feaster.
A native fruit, said to have been found in a meadow in Penn-
sylvania. It is a handsome, hardy fruit, and bears large crops,
but it has been sadly overpraised as to quality.
Fruit small, roundish. Skin bright, clear yellow, with crimson
dots on the sunny side. Flesh very white, firm, with a pecu-
liar musky or wasp-like aroma, and spicy taste, but mostly re-
mains crisp and hard. Stalk straight and stiff, basin shallow
Calyx open and reflexed. October and November.
Bon Curetien, Firemise. Thomp.
Bon Chrétien Ture.
The Flemish Bon Chrétien is an excellent cooking pear; not
very productive.
Fruit of medium size, obovate. Skin pale green, and brown
on the side exposed to the sun. Flesh crisp, juicy, and stews
very tender. November to March.
Bow Curetien, Spanisu. Mill. Lind. Thomp.
Bon Chrétien d’Espagne. Spina.
Fruit large, pyriform. Skin at maturity deep yellow, with
a brilliant red cheek, and dotted with reddish-brown specks,
Flesh white, crisp, or half breaking, good for cooking.
Boveauia. Hov. Mag.
Beurré Boucquia. Ken.
A Flemish pear; fruit rather large, oval, turbinate. Skis
ale yellow. Flesh yellowish-white, rather astringent, and lia-
ble to rot at the core. October.
BovurGEMESTER.
Fruit large, pyriform. Skin pale yellow, with large grey
dots, russeted around the eye. Flesh tender, juicy, and astrin
gent. Novembe:. Wood cracks and cankers badly.
568 THE PEAR.
Brovenam. Thomp.
Au English variety; fruit roundish, oblate. Skin greenish:
yellow, some russct. Flesh coarse, astringent. November.
Burnetr. Ken.
Raised by Dr. Joel Burnett, of Southborough, Mass.
Fruit large, obtuse-pyriform. Skin pale yellow. Flesh greens
ish-white, a little coarse-grained, but juicy, sweet and good,
First of October.
BuRLINGAME.
Origin, Ohio. Fruit medium, oblate, yellow. Flesh coarse.
Flavour poor. September.
CaALEBASSE TOUGARD.
Tree vigorous and productive. Fruit large and handsome,
excellent in Europe, may not be suited to our climate. Octo-
ber, November. (An: Pom.)
CaLeBasse. Thomp. Lind.
Calebasse Double Extra. Calebasse d’Hollande.
Beurré de Payence.
The Calebasse is a very grotesque-looking Belgian fruit,
named from its likeness to a calabash, or gourd.
Fruit of medium size, oblong, a little crooked and irregular
or knobby in its outline. Skin rough, dull yellow, becoming
orange russet on the sunny side. Flesh juicy, crisp, a little
coarse-grained, but sugary and pleasant. Middle of September.
Carituac. Mill. Duh. Thomp.
Grande Monarque. Katzenkop.
Cadillac. Groote Mogul.
40 Ounce. .
The Catillac is an old French baking and stewing pear, of
very large size and of good quality for these purposes. In rich
soil the fruit is often remarkably large and handsome.
Fruit very large, broadly-turbinate (flattened-top shaped),
Skin yellow, dotted with brown, and having sometimes a brown-
ish-red cheek at maturity. Stalk stout, about an inch long,
curved, and placed in a very narrow, small cavity. Calyx short
and small, and set in a wide, rather deep plaited basin. Flesh
hard and rough to the taste. November to March.
Capucin. Van. Mons,
Capuchin.
One of Van Mons’ seedlings. Young shoots stout, diverging;
dark coloured.
THE PEAR. 569
Fruit pretty large, oval. Skin pale yellow, a red cheek.
Flesh greenish, juicy, crisp, sugary and good. October.
CuaumontEL. Lind. Thomp. Nois.
Bezi de Chaumontelle. O. Duh. Poit. Beurré d’Hiver. oz.
Winter Beurré. Oxford Chaumontel.
This old French pear takes its name from the village of
Chaumontelle, in France, and succeeds well in Europe, but has
not proved good here, except in very favourable situations ; it
may be valuable south.
Fruit large, pyriform. Skin a little rough, yellowish in the
shade, dotted with many brownish-russet dots, and brownish-
red or rich deep red in the sun. Stalk about an inch long, in-
serted moderately deep, in an angular cavity. Calyx placed at
the bottom of a deep, uneven, angular basin.. Flesh buttery
and melting, sugary, with a peculiar and agreeable perfume.
November to February.
Cuartes or Austria. Thomp. Lind.
Charles d’Autriche.
A Belgian pear. Raised by Van Mons. Young shoots
stout, upright, yellow-olive.
Fruit large, roundish. Skin greenish-yellow, a little russet-
ed. Flesh white, tender, quite juicy, astringent. October.
CHELMSFORD.
Origin, Chelmsford, Mass. Fruit large, yellow, red cheek.
Flesh coarse, sweet, good for cooking, very productive, strong
grower. Last of Sept.
Ciara. Van Mons.
Claire. Nois.
One of Van Mons’ seedlings. It is of medium size, oval-py-
riform. Skin clear yellow, dotted with red. Flesh white, melt-
ing, very juicy and sweet, relieved by aslight acid. Septem-
ber and October.
Cirnton. Man. in H. M.
Van Mons, No. 1238.
A second rate fruit. Large size; light yellow skin; flesh soft,
buttery and good, but not high flavoured. Midd e of November
Cormar Neu. Thomp.
Fruit large, obovate. Skin pale yellow. Flesh white, but-
tery, melting, of good flavour. Ripens at the middle of October,
570 THE PEAR.
Cotmar v’Erk. Thomp. Bivort.
Colinar Précoce. Autumn Colmar.
Fruit conic. Skin greenish-yellow. Stalk in a cavity. Calyx
open, in a moderate basin. Flesh coarse, juicy, little astringent;
rots at the core. First of September.
Cotmar. O. Duh. Lind. Mill.
De Maune. Incomparable.
Winter Virgalieu, (of some.)
Fruit medium or large, obtuse-pyriform. Skin light yellow
Flesh melting, half buttery, juicy, sweet. December.
Cotmar Eprne. Van Mons. Man. in H. M.
An agreeable, juicy pear, sent to this country by Van Mons,
and originated by him. Young shoots stout, upright, brown.
“Fruit large, roundish-oblong, tapering, gradually, to an ob-
tuse point at the stem, which is one inch long; colour greenish-
yellow; flesh white, sweet, melting, juicy, and good.” Middle
of September.
Cotmar pD’AREMBERG.
Kartofel. Cartofel.
Fruit large, turbinate, pyriform. Skin green, becoming yel-
low; unworthy of cultivation as a table fruit. November,
CompretTe. Van Mons.
A Flemish seedling.
Fruit small, obtuse-pyriform. Skin yellowish-green. Flesh wkite,
buttery, with a sugary perfumed juice. October, November.
CoMSTOCK.
Comstock Wilding.
Fruit of medium size, regularly formed, obovate. Skin smooth
and glossy, bright yellow, with a crimson cheek. Flesh white,
crisp, and if well ripened, with a sweet and sprightly flavour
November.
Commopors. Man. in Hoy. Mag.
Van Mons, No. 1218.
A Belgian seedling. Branches slender.
Fruit medium, very regular-obovate. Skin yellow, marked
with a little red, some russet in patches. Flesh buttery, melt-
ing, with a sweet and good flavour. Last of October to last
of November.
THE PEAR. 571
CoPIra.
A Philadelphia seedling. Fruit large. Skin yellow. Flesh
rather coarse, but sugary. September to October.
Crassang. Thomp. Lind.
Bergamotte Crassane. Crésane.
Beurré Plat.
Fruit large, roundish. Skin greenish-yellow. Flesh whitish,
juicy, soft, sweet, and tolerably pleasant. October, and may be
kept for a month longer.
Crawrorp. Thomp. Man.
A Scotch fruit, of second quality; the chief merit of which
is its hardiness in a cold climate.
Fruit middle-sized, obovate. Skin light yellow, tinged with
brown in the sun. Flesh white, buttery, sweet, and of a toler-
abiy pleasant flavour. August.
Crort Castte. Thomp.
An English varicty, peculiar in its shape, and especially so in
its flavour; very productive. Fruit medium. Skin pale green-
ish-yellow. Flesh juicy, crisp, and sweet. October.
CUMBERLAND. Man. Ken.
A native fruit, in Cumberland, Rhode Island.
Fruit rather large, obovate. Skin orange yellow, pale red
check. Flesh white, buttery, and tolerably juicy. September
and October.
D’ Amour.
Ah! Mon Dieu. O. Duh. Lind. Mon Dieu.
Poire d’Amour.
A French pear of small size, obovate. Skin pale yellow
nearly covered with red. Flesh white, juicy, and sweet,
October.
Doyenne Rost. C. A. H.
Fruit above medium, obovate, obscurely pyriform. Skin yel-
low, beautifully shaded with crimson. Stem short; cavity
small. Calyx small; deep, regular basin. Flesh white, coarse,
granular, with very little flavour. Rots at the core. Last of
October.
672 =«- ’ THE PEAR.
DucuEssz pE Mars. Thomp.
Duchesse de Mars.
A French variety, of nearly medium size, obovate. Skin duli
yelluw, with a brown russet. Flesh melting, juicy, with a per:
fumed flavour. October, November. E
Dunmore. Thomp.
The Dunmore is a large pear, raised by Knight. It is a
strong-growing tree, and bears exceedingly well.
Fruit large, oblong-obovate, rather swollen on one side. Skin
greenish, dotted and speckled with smooth, brownish-red russet.
Flesh yellowish-white, buttery, melting, with a rich flavour;
often astringent, and rots at the core.
%
Earty Drenza.onia.
Silliman’s Russet?
American. Origin unknown. Fruit small, roundish-oblate.
Skin grey or brown russet. Stalk short and thick, small, open
cavity. Calyx open; basin shallow. Flesh white, coarse, sweet, -
and rich; sometimes without flavour, and sometimes very good.
Last of August.
Eastnor Castie.
Fruit medium, roundish. Skin green, and thick. Flesh
greenish-white, juicy, melting. December.
Ecuasserre. O. Duh. Lind. Nois.
Echasserie. Zomp. Bezi L’Echasserie.
Bezi d’Echassey. Jagdbirne,
A French pear of second quality; productive.
Fruit of medium size, roundish-oval. Skin smooth, pale
green, yellowish at maturity, slightly dotted with grey. Flesh
melting, buttery, with a sweet, perfumed flavour. January to
April.
EpWARDS.
Raised by Governor Edwards. A very good baking fruit.
Fruit medium, nearly round, Bergamot-shape. Colour yel-
.ow, sometimes shaded with crimson. Stalk short and thick.
Calyx closed; basin deep, uneven. Flesh coarse, granular, not
tender. September.
Emeratp. Thomp.
A Belgian variety, variable, sometimes good.
4 ‘THE PEAR. 573
-
Fiuit of ‘medium size, obovate, rather square in figure, one
sided, and somewhat knobby. Skin green, dotted with brown,
and having a pale-brown cheek. Flesh melting, buttery, and
sweet. December.
Erie v’Erz. Thomp. Lind.
Summer Thorn. Fondante Musquée.
Satin Vert.
Fruit medium, pyriform. Skin greenish-yellow. Flesh ten
der, melting, with a sweet, musky, peculiar flavour. Last of
August and first of September.
Eyewoop. Thomp.
A seedling of Mr. Knight’s. Tree vigorous and hardy.
Fruit of medium size, oblate or flattened; skin much covered
with russet. Flesh buttery, rich, and excellent.
Fine Goutp or Summer. Coxe.
Fin Or d’Eté.
Fruit small, roundish. Skin yellow, with a beautiful red
check. Flesh juicy, good flavour, not rich; very productive.
Middle of August.
Forme vE Denices. Thomp.
3
A new Flemish pear, received from the London Horticultural
Society. Young shoots stout, upright, yellowish-green.
Fruit medium, obovate. Skin rough, yellowish, with dull
russet. Flesh buttery, melting, somewhat dry, but sweet. Last
of October.
Fortunee. Bon. Jard. Thomp. Al. Pom.
Episcopal. La Fortunée de Parmentier.
La Fortunée de Paris. Bergamotte Fortunée.
Raised by M. Parmentier of Enghien; has so far only proved
a cooking fruit.
Fruit below medium size, roundish, depressed. Skin covered
with grey russct. Flesh white, juicy and sprightly, but not
high flavoured. December to April.
Foster’s St. Micwast.
Fruit medium, roundish-ovate. Stalk medium, in a small
cavity. Calyx nearly closed, stiff; basin shallow. Skin yel-
ow. Flesh coarse, somewhat astringent. September.
574 THE PEAR. ca
Franc Reau p’Hiver. Thomp.
Frane Réal. Lind. O. Duh. Fin Or d’Hiver.
The Winter Franc Réal is a good cooking pear, bears well,
and grows upright, with wavy leaves.
Fruit of medium size, roundish. Skin yellov speckled with
russet brown, and having a brownish check. Flesh crisp and
firm. In use from December to March.
FrEpDERIC DE WurteMBURG. Wan Mons. Nois.
Frederick of Wurtemburg. Vermilion @’Eté.
One of Van Mons’ seedlings; a very handsome and sometimes
very good fruit, but often poor; growth unthrifty.
Fruit large, one-sided, pyriform, rather uneven in its surface.
Skin deep yellow at maturity, with a remarkably rich crimson
cheek. Flesh white, juicy, melting and sweet; and when in
perfection, buttery and delicious. September.
GenpesHEIM. Thomp. Lind.
A Flemish pear, of not very good quality.
Fruit large, obtuse-pyriform. Skin pale greenish-yellow, a
little russet. Flesh rather gritty near the core, elsewhere but- —
tery. October and November.
Gioai. Lind. Thomp.
Gile-o-gile. Garde d’Ecosse,
Poire a Gobert. Jilogil.
A large, showy French pear, only fit for cooking.
Fruit large, roundish. Skin thickly covered with russet, with
a reddish-russet cheek. Flesh very firm and crisp. November
to February.
Great Crrron or Bonemra. Man. in H. M.
Citronenbirne Bémische grosse, punctirte. Bawm. Cal.
Fruit small, oblong, yellow. Flesh sugary, juicy, a little coarse-
grained, and not much flavour. Ripens the last of September.
Green Pear or Yar. Thomp.
Green Yair. ©
The green pear of Yair is a European fruit, which proves
but little worthy of cultivation here.
Fruit of medium size, obovate; skin green; flesh juicy, but
not high flavoured or rich. September
ees
-
ca THE PEAR. 575
Gustin’s SUMMER.
Fruit small, roundish. Skin yellow. Flesh white sweet, with-
out much flavour. First of September.
Harrison’s Larce Fatt.
Rushmore’s Bon Chrétien.
Fruit Large, pale yellow. Great bearer. Fine old baking
pear, but not a table fruit.
Newtown VIRGALIEv.
Native of Long Island, a baking pear. November and De-
cember.
Hzsset. Thomp.
Hazel.
A Scotch pear, very productive. Fruit small, obovate. Skin
yellowish-green. Flesh whitish, juicy, of little or no value,
First of September.
HuavueEnor,
A fruit of second quality, originated by Mr. Johonnot, of
Salem. It bears abundantly, but is rather dry, and not worthy
of general cultivation. Young shoots strong, upright, yellow-
ish-brown.
Fruit medium, roundish. Skin smooth, pale yellow, sprinkled
with large spots of bright-red. Flesh white, fine-grained, half
breaking, sweet, but wanting in flavour and jrice. October.
Hutt. Hov. Mag.
Originated in the town of Swanzey, Mass.
Fruit of medium size, obovate. Skin yellowish-green, a good
deal sprinkled with russet. Flesh white, a little coarse-grained,
but melting, juicy, with a sweet, slightly perfumed flavour.
Hunt’s Connecticut.
An American fruit for kitchen use. Medum, oblate, yellow-
ish-green, coarse, dry, and sweet.
Ives’ WINTER.
Raised by Prof. Ives, of New Haven. Fruit medium, depress-
ed, pyriform. Skin thick, yellowish, sprinkled with russet.
Stem large and long, in an abrupt cavity. Calyx open, in a
large basin. Flesh white, coarse, and granular. December.
576 THE PEAR.
Jatoustz. Duh. Nois. Thomp.
Fruit rather large, roundish to obovate, and more frequently
pyriform. Skin rough, of the deepest russet; ruddy in the sun.
Flesh a little coarse-grained, soft, sweet, and of pleasant flavour
Last of September.
Kixe Epwarp’s. Thomp.
Jackman’s Melting. Man.
Fruit large, pyriform, tapering gradually to the stalk. Skin
rather rough, yellow, red cheek. Flesh yellowish, buttery, melt
ing, and good, when the season is favourable. October.
Kina’s SEEDLING.
Medium size, oblate, angular. Skin yellowish-green, rough.
Stalk in a cavity. Calyx open; basin shallow. Flesh greenish
white, granular, juicy, sugary, aromatic, perfumed. October.
Kyicut’s Monarcu. Thomp.
This pear, so far, has proved entirely worthless. Very pro-
ductive, a late keeper, but does not ripen. It may succeed
south.
Kwienr’s Seepuine. (R. I.) Hov. Mag. N. E. Jar.
Raised by Mr. Knight, of Rhode Island.
Fruit medium, oblate, turbinate. Skin yellowish-green, rough,
Stalk long, inserted by a slight cavity. Calyx closed, in a shal-
low basin. Flesh juicy and sweet. October.
Léon LE Cierc. Thomp.
Léon le Clerc de Laval. Nois. Blanc-per-ne.
This is a good cooking pear, large’size, and very distinct from
the celebrated “ Van Mons Léon le Clerc.” In favourable sea-
sons it is of tolerable quality for the table.
Fruit large, obovate, but swollen at the crown, and narrow-
ing a good deal at the stalk. Skin yellow, smooth, a little
glossy, with russety spots at either end, and some large dots.
Calyx large, with long, straight, narrow divisions, and placed in
a slight basin. Stalk an inch and a half long, pretty stout,
swollen at its point of insertion. Flesh white, juicy, crisp, and
rather firm, with a tolerably pleasant flavour. December to
Apri.
- y THE PEAR. 477
Lirrte Muscat. Thomp. Lind. Mill.
Little Musk. Muscat Petit. O. Dul
Petit Muscat } Coxe. Sept-en-gueule. { ~°
Primitive.
' This very little French pear, well known in many of our gar-
dens, is aliowed a place there, chiefly, because it is the earliest
of all pears, ripening at the beginning of July. Fruit very small,
turbinate. Skin yellow, with a dull, red cheek. Flesh break-
ing, sweet, with a slight musk flavour. Shoots dark brown;
very productive.
Locke. Hov. Mag.
Locke’s New Beurré.
This is a native fruit, originated by James Locke, West Cam-
bridge, Mass. Fruit medium, roundish, obovate. Skin dull yel-
lowish-green, slightly mottled with spots of darker green and
bits of russet. Flesh greenish-white, melting, and juicy, with a
sprightly, vinous flavour. November and December.
Lovisz Borns. O. Duh. Lind. Thomp.
Louise Bonne Réal. St. Germain Biane.
An old French winter pear. Fruit large, pyriform, a little
rounded towards the stalk. Skin smooth, pale green. Flesh
white, rather coarse-grained, melting, sweet, and pretty good.
December.
Mansvettze. Duh.
Solitaire. | Beurré de Semur.
Fruit large, short, pyriform., Skin greenish-yellow. Flesh
half melting, juicy, somewhat astringent; a baking pear. Sep-
tember.
Marie Lovuisr Nova. Van Mons. Ken.
This variety was sent by Van Mons to Mr. Manning. It will
by no means bear a comparison with the Marie Louise, though
in some seasons a very good fruit. The wood is very strong
and dark coloured. Fruit rather large, regular, pyriform, up-
right. Skin smooth, yellow, with a brownish-red cheek. Flesh
at first melting, juicy, and sometimes rich, but quickly decays.
Last of September.
Martin Sec. Thomp. Bivort.
Rousselette d’Hiver.
Tree vigorous, very productive. Fruit small, high-bulged,
25
nae
578» THE PEAR. 4
pyriform. Skin deep yellow, shaded with crimson, aad consi-
derably covered with russet. Stem long, curved. Ca-yx open,
basin very small. Flesh granular, half-breaking, with an agree-
able flavour; excellent for cooking. November to February.
Marcu Bercamortte.
One of Mr. Knight’s seedlings Fruit small or medium. Co-
lour green, with small grey dots and large patches of russet.
Stalk long, straight, in a cavity like that of an apple. Flesh —
coarse, greenish, of no decided excellence.
McVEavn.
Origin, Monroe County, N. Y.
Tree very vigorous, very productive. Fruit large, oblate, de-
pressed-pyriform; very broad at calyx. Skin yellow, dotted and
patched with russet. Flesh juicy, but somewhat astringent.
October.
Messtre Jean. O. Duh. Mill. Thomp.
Monsieur Jean. Messire Jean Doré,
Messire Jean Gris. Mr. John.
Messire Jean Blanc. John.
An old French pear, but rather coarse-grained and gritty.
Shoots dark grey. Fruit of medium size, turbinate. Skin some-
what rough, yellow, nearly covered with brown russet. Flesh
gritty, white, crisp, juicy, and breaking, with a very sweet fla-
vour. November and December.
Micuaux. Man. in H. M.
Compte de Michaux.
Fruit of medium size, nearly round. Skin light yellowish-
green, with a faint blush on the sunny side. Flesh white, half
buttery, juicy, sweet, but second rate. September and October.
Moccas. Thomp.
Originated by Mr. Knight. A good grower; productive, but
not of good quality.
Fruit medium, obovate. Skin green, sprinkled with sraall
dots. Flesh juicy, but not rich. December.
Muscat Rosert. Thomp. O. Duh. Lind.
Poire 4 la Reine. Musk Robine. Lind,
D’ Ambre. Early Queen.
St. Jean Musqueé Gros. Queen’s Pear.
A larger and better (than Little) Muscat. Middle of July,
vd lasts only a few days.
. 2 THE PEAR. “579
Fruit small, turbinate. Skin greenish-yellow. Flesh white,
tender, juicy, and pleasant.
NaumKeac. Man.
A native of Salem, Mass. In wood and leaf it resembles the
Brown Beurré. Fruit medium, roundish. Skin yellow russet.
Flesh juicy, melting, but rather astringent in flavour. Bears
abundantly. October.
OuIver’s Russet.
Fruit below medium, roundish. Skin rough, cinnamon rus
set, on yellow ground, with a blush. Stalk in a cavity; basin
small. Flesh whitish, coarse, without much flavour. Last of
September.
Oranece Bercamorre. Coxe.
Fruit medium, broadly turbinate. Skin rough, yellow. Flesh
firm, rather acid for eating, but excellent for baking. Septem-
ber.
ORANGE D’Hiver.
Winter Orange.
Fruit medium; an old pear, very productive; not desirable
for table, but a good baking pear. November, December.
Paritteav. Van Mons. Man in H. M.
A Belgian pear, of good quality, but rather coarse-grained.
Fruit medium, turbinate. Skin rough, greenish-yellow with
patehes of russet. Flesh juicy, sweet. Early in September.
PENNSYLVANIA.
Smith’s Pennsylvania.
The Pennsylvania is a seedling, originated by J. B. Smith,
Esq., of Philadelphia, a well known amateur.
Fruit of medium size, obovate, a good deal narrowed towards
the stalk. Skin brown russet, nearly covering a dull yellow
ground, and becoming russet-red on the sunny side. Flesh yel-
lowish-white, not very fine grained, juicy, half melting, sweet,
perfumed, musky flavour. Middle and last of September.
Pirt’s Protiric.
Pitt’s Surpasse Marie. en.
Surpass Maria Louise, (¢ncorrectly of some American gardens.)
An English fruit of medium size, oblong-pyriform. Skin yel-
low, a little russeted. Flesh juicy, soft, sweet, rather coarse,
and of indifferent quality. September.
680 THE PEAR. 3
Porr’s Scartet Masor.
Fruit rather large, obovate, yellow, with a bright red cucek,
Flesh white, breaking, and rather dry. Last of August.
Pope’s QUAKER.
Fruit very fair, middle sized, oblong-pyriform, smooth, yellow-
russet, juicy, melting and pleasant. October. Both these pears
are natives of Long Island, N. Y.
Princess Marita. Van Mons.
Fruit pyramidal, below medium. Skin yellowish, nearly
covered with russet. Stalk large and curved, fleshy at its junc-
tion, in a small cavity. Calyx open, basin small. Flesh rather
coarse, sweet, and agreeable. October.
Princess or Orance, Lind. Thomp. P. Mag.
Prinesgsse d’Orange. Princesse Conquéte.
A Flemish variety, raised by the Count Coloma, in 1802.
Fruit medium, roundish. Skin cinnamon russet in the shade,
bright reddish-russet in the sun. Flesh pale yellowish-white,
crisp, juicy, astringent. October and November.
Princess Cuartotre. Am. Pom. me
Raised by Esperen. A vigorous tree, productive. Frnit me-
dium, depressed-pyriform. Color greenish. Stalk stout and
long in acavity ; basin broad and shallow. Of great excellence
in Belgium, but hitherto worthless here. October, November.
QUEEN OF THE Low Countrizs. Ken. Man. in H.M.
Reine des Pays Bas. Van Mons.
Fruit large, often very large, broad pyriform, tapering ab-
raptly to the stalk, Skin in the shade dull yellow, dotted and
russeted around the eye, and overspread with fine dark red on
the side next the sun.
Flesh white, buttery, melting, and juicy, witha rich, sub-acid,
vinous flavour. Variable, sometimes poor. Early in October.
Reve Carouine. Thomp.
A European pear, only fit for cooking. Fruit of medium size,
narrow-pyriform, Skin yellow with a brownish-red cheek
Flesh white, crisp, rather dry and indifferent in quality. No
vember.
THE PEAR. 581
RovusseLet DE Messter. Van Mons. Man in II. M.
Ferdinand de Meester? Nois.
Surpasse Meurice.
Fruit medium, roundish. Skin pale-yellow, red next the sun
Fiesh juicy, sugary, coarse, not rich. October.
Rovsseter Harrr. O. Duh. Thomp.
Early Catharine. Coxe. Early Rousselet. Lind.
Kattern, of Boston. Perdreau.
Cyprus Pear. Poire de Chypre. Poit.
The Rousselet Hatif, better known in our markets as the
Early Catharine Pear, though not a first rate fruit, has good
qualities as an early variety. Productive, long slender branches,
Fruit rather small, pyriform. Skin, when fully ripe, yellow, with
a brownish-red cheek.
Flesh a little coarse-grained, sweet, pleasant, and slightly per-
fumed. Ripens the middle of August, apt to rot at the core.
Young shoots stout, olive coloured.
RovussELet DE Ruems. O. Duh. Thom ..
Rousselet. Petit Rousselet. ois.
Spice or Musk Pear.
This French pear, originally from Rheims, is scposed te
» have been the parent of our Seckel. There is a pretty strong
resemblance in the colour, form, and flavour of the two fruits,
but the Seckel is much the most delicious. The growth is quite
different, and this pear has remarkably long and thrifty dark-
brown shoots. It is sugary, and with a peculiarly aromatic,
spicy flavour, and if it were only buttery, would be a first rate
fruit. Fruitsmall, turbinate, obovate, inclining to pyriform. Skin
yellowish-green with brownish-red and russety specks.
Flesh breaking or half buttery, with a sweet, rich, aromatic
flavour. Ripe at the beginning of September, subject to rot at
the core.
Stone. Hov. Mag.
Origin, Ohio. Tree vigorous and produc.ive. Fruit large,
broad-pyriform, uneven. Skin bright yellow witha sunny cheek.
Stalk large, long, and curved. Calyx larg..; basin open, broad
and shallow.
Flesh white, somewhat buttery, slightly astringent August.
Sr. Denis.
Tree vigorous, with long, dark-reddish branches, Fruitsmall,
582 THE PEAR.
turbinate, angular. Skin yellowish, considerably shaded witk
crimson,thickly sprinkled with crimson dots. Stalk long. Calyx
open; broad, shallow, uneven basin. Flesh breaking, a little
coarse, sweet, and aromatic; rots at the core unless gathered
early. Last of August.
Sucre Vert. Thomp. Brivort.
Green Sugar.
Fruit medium or small, oblate, inclining to turbinate. Skin
green. Stalk medium, fleshy at its insertion in a very slight
cavity ; basin shailow. Flesh juicy, melting, sweet, and plea-
sant. October.
Sucar Tor. Thomp.
July Pear. Prince’s Sugar.
Prince’s Sugar Top.
Fruit roundish-top-shaped. Skin smooth, yellow. Flesh
white, somewhat juicy and breaking, sweet, but with little fla-
vour. Last of July.
Sucrée pe Hoyrerswerpa. Thomp.
Sugar of Hoyersworda.
A pleasant German pear, of peculiar flavour, good when
ripened in the house. It bears immense crops. Fruit small,
obovate. Skin pale yellowish-green, thickly sprinkled with
greenish-russet dots.
Flesh white, quite juicy, with a sweet and piquant flavour.
It does not keep long. Last of August.
Summer St. Germain. Thomp.
Short’s Saint Germain. Saint Germain de Martin.
St. Germain d’Eté. N. Duh.
A pleasant, juicy, summer pear, of second rate flavour, bear-
ing large crops.
Fruit of medium size, obovate. Skin pale green all over the
surface. Stalk an inch and a quarter long, obliquely inserted.
Calyx large, in a basin scarcely sunken. Flesh juicy, tender
with a very slight acid. Last of Aygust.
Summer Franc Rfat, Thomp. Lind. P. Mag.
Franc Réal @’Eté. Del. Gros Micet d’Eté.
Fondante. Knoop. Green Chisel ¢
Green Sugar.
Fruit of medium size, obovate, but largest in the middle, anu
tapering each way. Skin pale yellowish-green, dotted with
araall, brownish-green dots. Flesh white, fine grained, buttery
sugarv. Corelarge. Ripe early in September.
«,
THE PEAR. 586
Summer Ross.
Epine Rose. Dhu. Nois. Poire de Rose.
Caillot Rosat d’Eté. Epine d’Eté Couleur Rose.
Thorny Rose. Mill. Rosenbirne, of the Germans.
Ognon,
Epine d’Ete. ' Sorengiy) Of Some.
Fruit medium, roundish. Skin faint yellow, with a red rus-
set cheek. Flesh white, coarse. Last of August, not eatable.
_ Summer Bon Curitien. Mill. Thomp. Lind. P. Mag.
Bon Chrétier d’Eté, 0. Duh. Musk Summer Bon Chretien. Cowe.
Gratioli. Sommer A pothekerbirne.
Gratioli d’Eté. ee Sommer Gute Christenbirne. wa call
Gratioli di Roma. Die Sommer Christebirne.
Summer Good Christian. Large Sugar, of some.
This is one of the oldest pears, having been cultivated for
the last two centuries, all over Europe. It is common with us,
but the stock is generally somewhat diseased.
Fruit large, irregularly bell-shaped or pyriform, with swollen,
knobby sides. Skin yellow, with an orange-blush. Flesh yel-
lowish, coarse grained, very juicy, and of a pleasant, simply
sweet flavour. Last of August, or carly in September.
SupEerronpante. Thomp.
Fruit of medium size, obovate. Skin smooth, pale yellow,
marked with russet. Flesh white, buttery, melting, and good
October.
Swan’s Ecc. Thomp. Lind.
Moor-fowl Egg, incorrectly of some Boston gardens.
Fruit small, oval. Skin pale green, washed with pale brown
on the sunny side, and dotted with brownish specks. Flesh
soft, juicy, with a sweet somewhat musky flavour. October.
Sytvance. Nois. Thomp.
Bergamotte Sylvange. Green Sylvange. Lind.
Fruit roundish-obovate, shaped like a bergamot. Skin rough,
pale green, with a slightly darker green cheek. Flesh greenish-
white, juicy, tender and melting, with a sweet, agreeable
flavour. October, and keeps a long time.
584 THE PEAR.
TILLINGTON.
A seedling of Mr. Knight’s, hardly medium in size, obovate
Skin thick, rough, dark green, tinged with brown next the sun,
Flesh coarse, of not more than second-rate quality. October.
Vatuée Francuz. Thomp, Duh.
De Vallée. Nois. Poit. Bonne de Keinzheim.
De Keinzheim.
Fruit medium, obovate, or turbinate. Skin yellowish green,
Flesh white, not fine grained, quite juicy, but not buttery, and
of a simple sweet flavour. Last of August.
Van Mons Leon Le Cure.
Van Mons Léon le Clere was originated by M. Léon Ie Clere,
an amateur cultivator, of Laval, in France, who, in naming it
desired to couple his own name, with that of his friend, Dr,
Van Mons—“ le grand prétre de Pomona.” Its shoots strong
upright, olive. :
Tree cankers badly, and the fruit generally cracks, so that it
is scarcely worth cultivating.
Fruit large, oblong-obovate. Skin yellowish, much mingled
with brown over nearly the whole surface, and slightly russeted
near the stalk. Stalk an inch and a half long, rather stout,
obliquely inserted, with little depression. Calyx small, open,
set in a shallow basin. Flesh yellowish-white, buttery, and
melting, with a sugary flavour. October and Nevember.
Vircoutgevse. O. Duh. Poit. Thomp.
Poire-glace. Chambrette. Bujaleuf
An excellent old French variety, which, in consequence of its
indifferent crops, is scarcely cultivated in the middle states.
Fruit medium, pyriform. Skin very smooth, yellowish-green
at maturity, sprinkled with numerous gray or reddish dots,
Flesh white, buttery, melting, and of good flavour. November
to January.
Witit1am Epwarps’. Wilder. Mss.
A seedling of Ex-Gov. Edwards, of New Haven, very pro-
ductive, and a good baking fruit, but not juicy or melting
enough for the dessert.
Fruit of medium size, obtuse-pyriform, terminating rather ab-
ruptly at the stalk. Skin yellow, and at maturity, profuse’y
ir
?
fr
THE PHAR, 58
dotted with red and russet points or dots on the sunny side
Flesh yellowish-white, buttery, sugary. September.
Winpsor. Lind. Thomp,
Summer Bell. Cuisse Madam 5
Konge.
The Windsor is an old European pear, very commonly known
in some parts of this country, as the Summer Bell pear. It is,
however, only a cooking fruit. The tree is remarkable for its
stout, perfectly upright dark-brown shoots.
Fruit large, pyriform, or bell-shaped, widest above the middle,
narrowing to the eye. Skin yellowish-green. Flesh white,
tender, or soft, coarse-grained, with a somewhat astringent
juice. Rots at the core. Last of August.
Yat. Lind. Thomp.
Yutte.
A Dutch pear. The trees have slender, drooping branches.
Fruit small, turbinate. Skin brown russet. Flesh white, ten-
der, juicy, with a sugary, perfumed flavour. Rots quickly.
September.
, Selection of choice Pears to ripen in succession, from July to
April.—Doyenne d’Eté Madeline, Bloodgood, Dearborn’s Seed-
ling, Beurré Giffard, Rostiezer, Ott, Bartlett, Tyson, Osbands’
Sumner, Belle Lucrative, Flemish Beauty, Beurré Bose, Doy-
enne White, Doyenne Boussock, Beurré d’ Anjou, Séckel, Ur-
baniste, Sheldon; Church, Beurré Diel-Dix, Beurré Langelier,
Lawrence, Winter Nelis, Beurré @’Aremberg, Beurré Gris d’Hi-
ver Nouveau, Easter Beurré.
Selection of Pears for a cold climate-——Doyenne @’Eté, Blood-
good, Rostiezer, Fulton, Heathcote, Buffum, Beurré Bose,
Flemish Beauty, Louise Bonne de Jersey on quince, Belle
Lucrative, Urbaniste, McLaughlin, Dix, Beurré Diel, Beurré
d’Amanlis, White Doyenne, Lewis, Winter Nelis, Princes St.
Germain, Glou Morceau on quince, Jaminette, Vicar of Wink-
field, Doyenne d’Hiver Nouveau.
Selection of Pears for dwarfs on quince stocks.—Belle Lucra-
tive, Beurré d’Amanlis, Beurré Diel, Beurré Langelier, Beurré
d’Anjon, Duchesse d’ ‘Angouleme, Doyenne PE6, Doyenne
Boussock, Easter Bemré, Figue d’Alencon, Glou Morcean,
Louise Bonne de Jersey, } Napoleon, Nouveau Poitean, Rostiezer,
Soldat Laboureur, St. Michael Archangel, Urbaniste, Uvedale’s
St. Germain or Pound (for baking), Vicar of Winkfield, White
Doyenne.
25"
586 THE PEAR,
List of untested foreign varieties promising well :—
Abbé Edouard.
Alexandrina, |
Avocat Allar
Bergamot ren.
Bezy de L’Ermite.
Beurré Kennes.
Bon Gustave.
Comte de Paris.
Colmar Delahant.
Cassante de Mars.
Desiré Cornelis.
Docteur Lantier.
De Tongres.
Doyen Dillen.
Doyenné Defais.
Dupuy Charles.
Emily Bivort.
Gustave Bivort.
Gros Rousselet d’Aott.
[We are indebted to our friend Louis E. Berckmans, the Bei-
gian Pomologist, for the following lists of fruits, made at our
Gideon Paridant.
Henri Bivort.
Jules Bivort.
Laure de Glymes.
Leopold 1st.
Madame Eliza.
Madame Ducear.
Madame Adelaide De Rey es.
Maréchal Dillon.
Mignonne d’Hiver.
Nouvelle Fulvie Grégoire.
Poire Péche.
Prince Albert.
Philippe Goes.
Souvenir d’Esperen.
Souveraine d’Printems.
Theodore Van Mons
Iris Grégoire.
request, and feel assured they will give general satisfaction. ]
A list of pear trees, of fine appearance, of vigorous growth,
of a natural pyramidal shape (or easily kept in that form), of
good bearing disposition, with fruit of good or best quality; in
a word, best adapted to a lawn, or garden walk, where orna-
ment and beauty are required, as well as the more essential
qualities of a pear tree.
1st List—For Beauty of Form.
On Quince or Pear Stock.
Beurré Laugelier.
Beurré Superfin.
Belle Lucrative.
Ksperine.
Fig of Angers.
Glou-morceau.
Nouveau Poiteau.
St. Michael Archangel.
Urbaniste.
Vicar of Winkfield.
On Pear Stock, or Double-worked.
Andrews.
Buffum.
Belle Epine Dumas.
Capsheaf.
Frederica Bremer.
Kingsessing.
Lawrence.
Onondaga.
Oswego Beurré.
Sterling.
Walker.
2d List.—Trees not quite so Fine as Pyramids.
On Quince and Pear.
Beurré Diel.
Beurré d’ Anjou.
Baronne de Mello,
Pear Stock, or Double-workea.
Beurré Clairgeau.
Boston.
Brandywine.
ie
THE PEAR.
On Quince and Pear.
Bonne d’Ezée,
Duchesse d’Angouléme,
Doyenné Gris.
Howell.
Jaminette.
Louise Bonne de Jersey.
Meriam.
Ott’s Seedling.
Stevens’s Genesee.
Theodore Van Mons,
581
Pear Stock, or Double-worked
Dix.
Doyenné Boussock.
Fondante de Malines,
Flemish Beauty.
Frankford. _
Fuiton.
Graslin.
General Taylor.
Heathcote.
Hericart.
Niles.
Pratt. :
Wadleigh.
Sorts not sufficiently tested, but of a fine pyramidal and ot
namental form :—
On Pear Stock, or Double-worked.
Albertine.
Alexandre Lambré.
Abbé Edouard.
Arlequin Musqué.
Amand Bivort.
Alexandrina.
Bon Gustave.
Beurré Berckmans.
Beurré Hamecher.
Beurré Rouge Tardif
Beurré Burnicq.
Bergamotte Esperen.
$f Sageret.
Bezy de Printemps.
Bezy de L’Ermite.
Belle du Grand Montrouge.
Bois Napoleon.
Comte de Paris.
Charles Frederick.
Charles (or Charlotte) de Bou-
logne.
Conseiller Ranwez.
Colmar Josse Smet.
Desiré Cornelis.
De Lamartine.
Doyenné du Comice.
Esther Conte.
Felix de Liem.
Fondante de Noel.
Gedeon Paridant.
Gros Colmar Van Mons,
Gustave Bivort.
Henkel.
Henri Van Mons.
Juive.
Leon Leclere de Laval
Louis Dupont.
Maréchal Pélissier.
Monseigneur Affre.
Prince Albert.
Philippe Goes.
Poire Péche.
Parfum d’Aoft.
Pius the IXth.
Souvenir d’Esperen.
Souveraine de Printemps.
Surpasse Fortuneé.
Tea.
Ursule Van Mons.
Straggling trees of drooping and irregular habits, or bearing
npon the extremities of the branches :—
Beurré Giffart.
Beurré d’Amanlis.
Catillac.
Columbia.
Colmar Nelis.
Chancellor.
Josephine Malines.
Madeleine.
Marie Louise.
Passe Colmar.
Poire Morel.
Rostiever.
St. Ghislain,
588 THE PEACH.
Although these sorts can be reduced and kept in } yramidal
shape, they are not so well fitted for it, and will never bear se
well, if they bear at all.
ee
CHAPTER XXII.
THE PEACH.
Persica vulgaris, Dec. ; Rosacee of botanists.
Pécher, of the French; Pyirschbaum, German; Persickkeboom, Dutch; Per
sica, Italian; and £/ Melocoton, Spanish.
Tue peach tree is a native of Persia and China, and was
brought from the former country to Italy: by the Romans in the
time of the Emperor Claudius. It was considerably eultivated
in Britain as early as the year 1550, and was introduced to this
country by the early settlers somewhere about 1680. From
Persia, its native country, its name in all languages—Persico—
Pécher—peach—has evidently been derived.
The peach is a rather smali fruit tree, with narrow, smooth,
serrated leaves, and pink blossoms. It is more tender and of
shorter duration than most, other of the fruits usually grown in
temperate climates. It is never raised in England, and not
generally in France, without the aid of walls. Even at Mon
treuil, near Paris, a village whose whole population is mainly
employed in cultivating the peach for market, it is grown entirely
upon whitewashed walls. China and the United States are,
therefore, the only temperate countries where the peach and the
apple both attain their highest perfection in the open orchard.
The peaches of Pekin are celebrated as being the finest in the
world, and of double the usual size.*
It is a curious fact in the history of the peach, that with its
delicious flavour were once coupled, in the East, certain notions
of its poisonous qualities. This idea seems vaguely to have
accompanied it into Europe, for Pliny mentions that it was sup-
posed that the king of Persia had sent them into Egypt to poison
the inhabitants, with whom he was then at war. As the peach
~ and the almond are closely related, it has been conjectured by
Mr. Knight that the poisonous peaches referred to were swollen
almonds, which contain a considerable quantity of prussic acid.
But it is also worth remarking that the peach tree seems to hold
* The Horticultural world, since our intercourse has been put upon a
more favourable footing with the ‘‘ Celestial Empire,” are looking with great
eagerness to the introduction of many valuable plants and trees, the Chi
uese being the most curious and skilful of merely practical gardeners,
THE PEACH. 589
very much the same place in the ancient Chinese writings, that
the tree of knowledye of the old Scriptures, and the golden
Hesperides apples of the heathens, do in the early history of the
western nations. The traditions of a peach tree, the fruit of
which when eaten conferred immortality, and which bore only
once in a thousand years—and of another peach tree of know-
ledge, which existed in the most remote period on a mountain
guarded by a hundred demons, the fruit of which produced
death—are said to be distinctly preserved in some of the early
Chinese writings. Whatever may have been the nature of these
extraordinary trees, it is certain that, as Lord Bacon says, “ not
a slip or sucker has been left behind.” We must therefore con-
tent ourselves with the delight which a fine peach of moderr
times affords to the palate and the eye.
We believe there if at the present time no country in the
world where the peach is grown in such great quantities as in
the United States.* North of a line drawn from the Mohawk
river to Boston, comprising most of the Eastern States, they do
not indeed flourish well, requiring some artificial aid to produce
regular crops; but in all the Middle, Southern, and Western
States, they grow and produce the heaviest crops in every garden
and orchard. Thousands of acres in New Jersey, Delaware and
Maryland, are devoted to this crop for the supply of the markets
of New York and Philadelphia; and we have seen, in seasons of
great abundance, whole sloop loads of fruit of second quality, or
slightly decayed, thrown into the North river in a single morn-
ing. The market price usually varies from fifty cents to four
dollars per bushel, according to the abundance of the crop, and
to the earliness or lateness of the season at which they are
offered ; one hundred and fifty cents being considered a good
retail price. Many growers in New Jersey have orchards of
from 10,000 to 20,000 trees of different ages, and send to market
in good seasons as mary bushels of fruit from the bearing trees,
When the crop is not universally abundant, the profits are very
large ; if the contrary, they are often very little. But, as insome
districts, especially in New Jersey, peaches are frequently grown
on land too light to produce good crops of many other kinds, the
investment is a good one in almost all cases. Undoubtedly,
however, the great peach-growing district of the United States
will one day be the valleys of the Ohio and Mississippi. With
an equally favourable climate, that portion of the country pos-
sesses a much finer soil, and the flavour of its peaches is unusual-
ly rich and delicious.
The very great facility with which the peach grows in this
* Tt will amuse our readers to read in McIntosh’s work, ‘The Orchard,”
that “the Americans usually eat the clingstones. while they reserve the
freest=zes for feeding tie pigs!”
590 THE PEACH
country, and the numerous crops it produces, almost wiihout
care, have led to a carelessness of cultivation which has greatly
enfeebled the stock in the eastern half of the Union, and, as we
shall presently show, has, in many places, produced a disease
peculiar to this country. This renders it necessary to give some
additional care and attention to the cultivation of the peach ; and
with very trifling care, this delicious fruit may be produced in
great abundance for many successive years.
Uszs. Certainly no one expects us to write the praises of the
peach as the most delicious of fruits. “To gild refined gold”
would be a task quite as necessary, and if any one doubts the
precise rank which the peach should take among the different
fruits of even that cornucopian month—September—and wishes
to convince us of the higher flavour of a Seckel or a Belle Lucra-
tive pear, we will promise to stop his mouth and his argument
with a sunny-cheeked and melting “George the Fourth,” or
luscious “ Rareripe!”? No man who lives under a warm sun
will hesitate about giving a due share of his garden to peaches, if
he have noorchard ; and even he who lives north of the best In-
dian corn limits, ought to venture on a small line of espalier, for
the sake of the peach. Jn pies and pastry, and for various
kinds of preserving, the peach is everywhere highly esteemed.
At the south and west, where peaches are not easily carried to
market, a considerable quantity of peach brandy is annually
distilled from them, but we believe by no means so much as
formerly. Hogs are fattened, in such districts, on the refuse of
the orchard and distillery.
In Western New-York, and indeed in =iost parts of the coun-
try where peaches are largely cultivated, the fruit is dried, and
in this state sent to market in very large quantities. The’ dry-
ing is performed, on a small scale, in spent ovens; on a large
scale, in a small drying house heated by a stove, and fitted up
with ventilated drawers, These drawers, the bottoms of which
are formed of laths, or narrow strips sufficiently open to allow
the air to circulate through them, are filled with peaches in halves.
They are cut in two without being peeled, the stones taken out,
and the two halves placed in a single layer with the skin dewn-
ward. Ina short time the heat of the drying house wi}i com-
plete the drying, and the drawers are then ready for a second
filling. Farther south they are spread upon boards or frames,
and dried in the sun merely ; but usually with the previous pre-
paration of dipping the peaches (in baskets) for a few minutes
in boiling water before halving them.
The leaf of the peach, bruised in water and distilled, gives the
peach water, so much esteemed by many for flavouring articles
of delicate cookery ; and steeped in brandy or spirits, they com-
minieate to it the flavour of Noyeau. Indeed a very good
inutation of the celebrated Noycau is made in this way, by using
THE PEACH. 59]
the best white brandy, which, after being thus flavoured, is
sweetened with refined sugar mixed with a small quantity of
milk, and afterwards decanted.
Propagation. The peach is the most easily propagated of all
fruit trees. A stone planted in the autumn will vegetate in the
ensuing spring, grow three or four feet high, and may be budded
in August or September. Two years from this time, if left undis-
turbed, it will usually produce a small crop of fruit, and the next
season bear very abundantly, unless the growth is over-luxuriant.
In nursery culture, it is customary to bury the peach stones,
in autumn, in some exposed spot, in thick layers, covered with
earth. Here they are allowed to lie all winter. As early in
the spring as the ground is in fine friable condition, the stones
are taken out of the ground, cracked, and the kernels sown in
mellow, prepared soil, in the nursery rows where they are to
grow. ‘They should be covered about an inch deep. Early in
the following September they will be fit for budding. This is
performed with great ease on the peach, and grafting is there-
fore seldom or never resorted to in this country, except at
the south. The budsshould be inserted quite near the ground.
The next season the stock should be headed back in March, and
the trees will, in good soil, grow to the height of aman’s head in
one year. ‘This is, by far, the best size for transplanting the
peach—one year old from the bud.
For northern latitudes, for cold soils, and for training, the
plum stock is much preferable to the peach for budding the fine
varieties. In England the plum stock is universally employed.
‘The advantage gained thereby is, not only greater hardihood,
but a dwarfer and neater habit of growth, for their walls. In
France, some of the best cultivators prefer the almond stock,
and we have no doubt, as it would check the over-productive-
ness of the peach, it would be desirable to employ it more
generally in this climate. Still, healthy peach stocks afford the
most natural foundation for the growth of standard orchard
trees. At the same time we must protest against the indiscri-
minate employment (as is customary with some nurserymen)
of peach stones from any and every source. With the present
partially diseased state of many orchards in this country, this is
a practice to be seriously condemned; and more especially as,
with a little care, it is always easy to procure stones from sec-
tions of country where the Yellows is not prevalent.
For rendering the peach quite dwarf, the Mirabelle plum
stock is often employed abroad.
Sor anp Srruation. The very best soil for the peach is a
rich, deep, sandy loam; next to this, a strong, mellow loum ;
then a light, thin, sandy soil; and the poorest is a heavy, com-
pact clay soil. We are very well aware that the extensive and
profitable appropriation of thousands of acres of the lightest
592 . THE PEACH.
sandy soil in New Jersey and Delaware, has*led many to believe
that this is the best soil for the peach. But such is not the fact,
and the short duration of this tree in those districts is unques-
tionably owing to the rapidity with which the soil is impoverished.
We have, on the contrary, seen much larger, finer, and riche~
flavoured peaches, produced for a long time successively, on mel-
low loam, containing but little sand, than upon any other soil
whatever. a
It is a well-founded practice not to plant peach orchards suc-
cessively upon the same site, but always to choose a new one.
From sixteen to twenty-five feet apart may be stated as the lim-
its of distance at which to plant this tree in orchards—more
space being required in warm climates and rich soils than under
the contrary circumstances. North of New York it is better al-
ways to make plantations in the spring, and it should be done
pretty early in the season. South of that limit it may usually
be done with equal advantage in the autumn.
In-districts of country where the fruit in the blossom is hable
to be cut off by spring frosts, it is found of great advantage to
make plantations on the north sides of hills, northern slopes or
elevated grounds, in preference to warm valleys and southern
aspects. In the colder exposures the vegetation and blossoming
of the tree is retarded until after all danger of injury is past.
Situations near the banks of large rivers and inland lakes are
equally admirable on this account, and in the garden where we
write, on the banks of the Hudson, the blossoms are not injured
once in a dozen years, while on level grounds only five miles
in the interior, they are destroyed every fourth or fifth season.
With regard to the culture of peach orchards, there is a
seeming disparity of opinion between growers at the north and
south. Most of the cultivators at the south say, never plough
or cultivate an orchard after it has borne the first crop. Plough-
ing bruises the roots, enfeebles the trees, and lessens the crop.
Enrich the ground by top dressings, and leave it in a state of
rest. The best northern growers say, always keep the land in
good condition,—mellow and loose by cultivation,—and ¢rop it
very frequently with the Lighter root and field crops. Both are
correct, and it is not difficult to explain the seeming difference
of opinion.
The majority of the peach orchards south of Philadelphia, it
will be recollected, grow upon a thin, light soil, previously rather
impoverished. In such soils, it is necessarily the case, that the
roots lie near the surface, and most of the food derived by them
is from what is applied to the surface, or added to the soil.
Ploughing therefore, in such soils, wounds and injures the roots,
and cropping the ground takes from it the scanty food annually
applied or already in the soil, which is not more than sufficient
for the orchard alone. In a stronger and deeper scil, the roots
THE PEACH. 593
of the peach tree penetrate farther, and are, mostly, out of the
reach of serious injury by the plough. Instead of losing by
being opened and exposed to the air, the heavier soil gains
greatly in value by the very act of rendering it more friable,
while at the same time it has naturally sufficient heart to bear
judicious cropping with advantage, rather than injury, to the
trees. The growth and luxuriance of an orchard in strong land,
kept under tillage, is surprisingly greater than the same allowed’
to remain in sod. The difference in treatment, therefore, should
always adapt itself to the nature of the soil. In ordinary cases,
the duration of peach orchards in the light sandy soil is rarely
more than three years in a bearing state. In a stronger soil,
with proper attention to the shortening system of pruning, it
may be prolonged to twenty or more years.
Pruninu. It has always been the prevailing doctrine in this
country that the peach requires no pruning. It has been allow-
ed to grow, to bear heavy crops, and to die, pretty much in its
own way. ‘This is very well for a tree in its native climate,
and in a wild state ; but it must be remembered that the peach
comes from a warmer country than ours, and that our peaches
of the present day are artificial varieties. They owe their origin
to artificial means, and require therefore a system of culture to
correspond.
In short, we view this absence of all due care in the manage-
ment of the peach tree, after it comes into bearing, as the prin
cipal original cause of its present short duration, and the
disease which preys upon it in many of the older parts of the
country. We therefore earnestly desire the attention of peach
growers to our brief hints upon a regular system of pruning this
valuable tree. Of course we speak now of common standard
trees, in the orchard or garden.
A peach tree, left to itself after being planted, usually comes
into bearing the third or fourth year, and has a well-shaped,
rounded head, full of small bearing branches, and well garnish-
ed with leaves. It must be borne in mind that the fruit is only
borne on the young shoots
of the previous summer’s
growth. In a young tree AN i he Ke ay,
these are properly distributed ssS=38\ \\ £
throughout. But m a cou-
ple ot seasons, the tree be- .
ing left to itself, the growth i
being mostly produced at the
ends of the principal branch-
es, the young shoots in the
‘interior of the head of the
tree die out. The conse- 4 peach tree without pruning, as com
quence is, that in a short monly seen.
594 THE PEACH. 2
time the interior of the tree is filled with long lean bra chig
with only young shoots at their extremities. Any one can sce
that such a tree can be provided with but half the number of
heal:hy strong shoots for bearing, that one would have if filleé
throughout with vigorous young wood. The sap flows tardily
through the long and rigid br anches, and not half leaves enough
are provided to secure the proper growth of the fruit. And,
finally, all the fruit which the tree yields being allowed to remain
at the ends of the branches, they often break under its weight.
Now, we propose to substitute for this, what is generally
known as the shortening-in system of pruning. We affirm,
both from its constant success abroad, and from our own expe-
rience and observation in this country, that putting its two dis-
eases out of the question (which we will presently show how to
avert), the peach may be continued in full vigour and produc-
tion in any good soil, for from ten to thirty years.
Let us take a healthy tree in the orchard or garden, in its
first blossoming year. It is usually about 6 to 8 feet high, its
well-shaped head branching out about three feet* from the
ground. It has never yet been trimmed except to regulate any
deformity in its shape, and this is so much the better.
At the end of February, or as early in the spring as may be,
we commence pruning. This consists only of shortening-in, —
i.e, cutting off half the last year’s growth over the whole out-
side of the head of the tree, and also upon the inner branches.
As the usual average growth is from one to two feet, we shall
necessarily take off from six to twelve inches. It need not be
done with precise measurement; indeed, the strongest shoots
should be shortened back most, in order to bring up the others,
and any long or projecting limbs that destroy the balance of the
head should be cut back to a uniform length. This brings the
tree into a well-rounded shape. By reducing the young wood
one half, we at the same moment reduce the coming crop one
half in number. The remaining half, receiving all the sus-
tenance of the tree, are of double the size. The young shoots,
which start out abundantly from every part of the tree, keep it
well supplied with Dearing wood for the next year, while the
greater luxuriance and size of the foliage, as a necessary conse-
quence, produces larger and higher flavoured fruit. Thus,
* We think low heads much preferable to high ones on many accounts,
They shade the root, which insects are therefore much less liable to at-
tack, and they are more within reach both for pruning and gathering.
+ It is well, in shortening-back, to cut off the shoot close above a wood:
bud rather than a blossom-bud. Few persons are aware how much the
size and beauty of the fruit depends on the size and vigour of the leaves.
We have seen two peach trees of the same age side by side, one unpruned,
and the other regularly shortened-in, and both bearing about four bushels
se of the latter was, however, of double the size, and incomparably
ner.
;
mis
THE PEACH. 595
while we have secured against tle prevalent evi., an over-crop.
we have also provided for the
full nourishment of the present Y
year’s fruit, and induced a sup- WL
ply of fruit-bearing — shoots Wy
throughout the tree, for the next
season. ~ yy
This course of pruning is fol- \\:
lowed regularly, every year, for Se
the whole life of the tree. It is
done much more rapidly than
one would suppose; the pruned A peach tree pruned by the shorten-
wounds are too small to cause ing-in mode.
any gum to flow; and it is done
at the close of winter, when labour is worth least to the culti-
vator.
The appearance of a tree pruned in this way, after many
years of bearing, is a very striking contrast to that of the poor
skeletons usually seen. It is, in fact, a fine object, with a thick,
low, bushy head, filled with healthy young wood, and in the
summer with an abundance of dark-green, healthy foliage, and
handsome fruit. Can any intelligent man hesitate about adopt-
ing so simple a course of treatment to secure such valuable
-results? We recommend it with entire confidence to the
practice of every man in the country that cultivates a peach
tree. After he has seen and tasted its good effects, we do nct,
fear his laying it aside.*
* While this is going through the press, our attention is drawn to the
following remarkable examples of the good effects of regular pruning,
which we translate from the leading French Journal of Horticulture. We
ask the attention of our readers to these cases, especially after perusing
our remarks on the Yellows and its cause:
“M. Duvilliers laid before the Royal Society of Horticulture an account
of some old peach trees that he had lately seen at the Chateau de Villiers,
near Ferté-Aleps (Seine-et-Oise). These trees, eight in number, are grow-
ing upon a terrace wall, which they cover perfectly, and yield abundant
crops. The gardener assured M. Duvilliers that they had been under his
eare during the thirty years that he had been at the chateau; that they
were as large when he first saw them as at present, and that he supposed
them to be at least sixty years old. We cannot doubt (says the editor) that
si is to the annual pruning that these peach trees owe this long life; for the
peach trees that are left to themselves in the latitude of Paris never live beyond
twenty or thirty years. M. Duvilliers gave the accurate measurement ot
the trunks and branches of these trees, and stated, what it is more inter-
esting to know, that although all their trunks are hollow, like those ot
old willows, yet their vigour and fertility are still quite unimpaired. (An-
niles de la Société d’ Horticulture, tome xxx. p. 58.)
In volume 25, page 67, of the same journal, is an account of a remark:
able peach tree in the demesne of M. Joubert, near Villeneuve ie Roi
(département de )’Yonne). It is trained against one of the wings of the
mansion, covers 4 large space with its branches, and the circumference of
596 THE PEACH.
Traming the peach tree against walls or espaliers is but little
practised in this country, except in the neighbourhood of Boston
Kspalier training, on a small scale, is however highly worthy of
the attention of persons desiring this fruit in the colder parts of
the country, where it does not succeed well as a standard,
Everywhere in New-England excellent crops may be pro-
duced in this way. Full directions for training the peach, with
illustrations, are given in page 38.
Insects anp Diseases. For a considerable time after the
peach was introduced into America, it was grown everywhere
south of the 40° of latitude, we may say literally without cul-
tivation. It was only necessary to plant a stone in order to
obtain, in a few years, and for along time, an abundance of
fruit. Very frequently these chance seedlings were of excellent
quality, and the finer grafted varieties were equally luxuriant. In
our new western lands this is now true, except where the disease
is carried from the east. But in the older Atlantic states, two
maladies have appeared within the last twenty years, which,
beacuse they are little understood, have rendered this fine fruit
tree comparatively short-lived, and of little value. These are
the Peach-borer, and the Yellows.
The Preacu-Borer, or Peach-worm (4geria exitiosa, Say),
does great mischief to this tree by girdling and devouring the
whole circle of bark just below the surface of the ground, when
it soon languishes and dies.
The insect in its perfect state is a slender, dark-blue, four-
winged moth, somewhat like a wasp. It commences depositing
its eggs in the soft and tender bark at the base of the trunk,
usually about the last of June, but at different times, from June
to October., The egg hatches and becomes a small white borer
or grub, which eventually grows to three-fourths of an inch
Jong, penetrates and devours the bark and sap wood, and, after
passing the winter in the tree, it enfolds itself in a cocoon under
or upon the bark, and emerges again in a perfect or winged
form in June, and commences depositing its eggs for another
generation.
It is not difficult to rid our trees of this enemy. In fact,
nothing is easier to him who is willing to devote a few moments
every season to each tree. The eggs which produce the borer,
it will be recollected, are deposited in the soft portion of bark
just at the surface of the earth: Experience has conclusively
its trunk, taken at some distance from the ground, is two feet an@ a half.
fi is known to be, actually, of more than 93 years’ growth, and is believed to
be more than 100 years old. It is still in perfect health and vigour. It
is growing in strong soil, but it has been regularly subjected to a uni-
form and severe system of pruning, equivalent to our shortening-in mode
Where can any peach tree, of half this age, be found in the United Stateg
naturally a much more favourable climate for it than that of France?
THE PEACH, 59)
proved that if a small quantity, say half a peck of Fs
lime, is heapec around the trunk of each tree at the end of lay
and suffered to remain till October, the peach-borer will not at-
tack it. I+ has been tried most successfully in large orchards,
where the protected trees have long remained sound, while
those unprotected have been speedily destroyed by the borer.
The remedy undoubtedly lies chiefly in covering the most vul-
nerable portion of the tree from the attack of the insect; and
therefore persons have been more or less successful with ashes,
charcoal, clay, mortar, and other protectives. But we recom-
mend for this purpose air-slaked lime or ashes,* because these
more fully answer the purpose &s protectives, and when spread
over the surface, as they should be every autumn, they form the
best fertilizers for the peach tree.
This is the easiest and the most successful mode, and it
should not be neglected a single season, Many careful and
rigid cultivators prefer a regular examination of the trees every
pring and autumn. On removing the earth, for a few inches,
the appearance of gum or castings quickly indicates where the
borer has made his lodging. A few moments with the knife
will then eradicate the insect for the season. This is a very
effectual mode, but not, on the whole, so simple or so good as
the other, because the tree is always left exposed to attack, and
to consequent injury, before the insect is dislodged.
Tue Yettows. This most serious malady seems to belong
exclusively to this country, and to attack only the peach tree.
Although it has been the greatest enemy of the peach planter
for the last thirty years—rendering the life of the tree uncer-
tain, and frequently spreading over and destroying the orchards
of whole districts—still little is known of its nature, and nothing
with certainty of its cause. Many slight observers have con-
1ounded it with the effects of the peach-borer, but all persons
who have carefully examined it, know that the two are totally
distinct. Trees may frequently be attacked by both the yel-
lows and the borer, but hundreds die of the yellows when the
most minute inspection of the roots and branches can discover
no insect or visible cause. Still we believe proper cultivation
will entirely rid our gardens and orchards of this malady ; an¢
this belief is in part borne out by experiments under our own
inspection. In order to combat it successfully, it is necessary
that the symptoms should be clearly understood.
Symptoms. The Yellows appears to be a corstitutional dis-
ease, no external cause having yet been assigned for it. Its in-
fallible symptoms are the following:
1. The production upon the branches of very slender, wiry
shoots, a few inches long, and bearing starved, diminutive leaves,
* Bleached ashes.
598 THE PEACH.
These shoots are not protruded froin the extremities, hut froin
latent buds on the main portions of the stem and larger
branches. ‘The leaves are very narrow and small, quite distinct
from those of the natural size, and are either pale-yellow or des.
titute of colour.
2. The premature ripening of the fruit. This takes place
from two to four weeks earlier than the proper season. ‘The
first season of the disease it grows nearly to its natural size; the
following season it is not more than half or a fourth of that
size; but it is always marked externally (whatever may be the
natural colour) with specks anc large spots of purplish red.
Internally, the flesh is more dgey:zy coloured, especially around
the stone, than in the natural state.
Either of the foregoiny symptoms (and sometimes the second
appears a season in advance of the first) are undeniable signs
of the yellows, and they are not produced by the aitacks of the
worm or other malady. We may add to them the following
additional remarks.
It is established beyond question, that the yellows is always
propagated by budding or grafting from a diseased tree; that
the stock, whether peach or almond, also takes the disease, and
finally perishes; and that the seeds of the diseased trees pro-
duce young trees in which the yellows sooner or later break out,
To this we may add that the peach, budded on the plum or
apricot, is also known to die with the yellows.
The most luxuriant and healthy varieties appear most liable
to it. Slow-growing sorts are rarely affected.
Very frequently only a single branch, or one side of a tree,
will be affected the first season. But the next year it invariably
spreads through its whole system. Frequently, trees badly
affected will die the next year, But usually it will last, growing
more and more feeble every year, for several seasons. The roots,
on digging up the tree, do not appear in the least diseased,
The soil does not appear materially to increase or lessen the
liability to the Yellows, though it first originated, and is most —
destructive, in light, warm, sandy soils. Trees standing in hard
trodden places, as in or by a frequented side-walk, often outlive
all others.
Lastly, it is the nearly universal opinion of all orchardists
that the Yelows is a contagious disease, spreading gradually,
but certainly, from tree to tree through whole orchards. It
was conjectured by the late William Prince that this takes place
when the trees are in blossom, the contagion being carried
from tree to tree in the pollen by bees and the wind. This
view is a questionable one, and it is rendered more doubtful by
the fact that experiments have been made by dusting the pol-
len of diseased trees upon the blossoms of nealthy ones without
communicating the Yellows.
THE PEACH. 599
We consider the contagious nature of this malady an unset
tled point. Theoretically, we are disinclined to believe itjgas we
know nothing analogous to it in the vegetable kingdom, — ‘But
on the other. band, it would appear to be practically true, and
for all practical purposes we would base our advice upon the
supposition that the disease is contagious. For it is only in
those parts of the Atlantic States where every vestige of a tree
showing the Yellows is immediately destroyed, that we have
seen a return of the normal health and longevity of the tree.*
Cause of the Yellows. No writer has yet ventured to assign
a theory, supported by any facts, which would explain the cause
of this malady. We therefore advance our opinion with some
diffidence, but yet not without much confidence in its truth.
We believe the malady called the Yellows to be a constitu-
tional taint existing in many American varieties of the peach,
and produced, in the first place, by bad cultivation and the con-
sequent exhaustion arising from successive over-crops. After-
wards it has been established and perpetuated by sowing the
seeds of the enfeebled tree either to obtain varieties or for
stocks.
Let us look for a moment into the history of the peach cul-
ture in the United States. For almost a hundred years after
this tree was introduced into this country it was largely culti-
vated, especially in Virginia, Maryland, and New Jersey, as we
have already stated, in perfect freedom from such disease, and
with the least possible care. The great natural fertility of the
soil was unexhausted, and the land occupied by orchards was
seldom or never cropped. Most of the soil of these States,
however, though at first naturally rich, was light and sandy, and
in course of time became comparatively exhausted. The peach
tree, always productive to an excess in this climate, in the im
* The following extract from some remarks on the Yellows by tha
careful observer, Noyes Darling, Esq., of New Haven, Ct., we recommend
as worthy the attention of those who think the disease contagious. They
do not seem to indicate that the disease spreads from a given point of con-
tagion, but breaks out in spots. It is clear, to our mind, that in this, and
hundreds of other similar cases, the disease was inherent in the trees, they
being the seedlings of diseased parents.
“ When the disease commences in a garden or orchard containing a con-
siderable number of trees, it does not attack all at once. It breaks out
in paiches which are progressively enlarged, till eventually all the trees
become victims to the malady. Thus in an orchard of two and a halt
acres, all the trees were healthy in 1827. The next year two trees on
the west side of the orchard, within a rod of each other, took the Yellows.
In'1829, six trees on the east side of the orchard were attacked; five of
them standing within a circle of four rods diameter. A similar fact is now
apparent in my neighbourhood. A fine lot of 200 young trees, last year
in perfect health, now show disease in two spots near the opposite ends
of the lot, having exactly six diseased trees in each patch co1tiguous to
each other; while all the other trees are free from apy marks of disease.”
— Cultivator.
600 “THE PEACH.
ished soil was no longer able to recruit its energies by uu
rowth, and gradually became more and more enfeeblec
rt-lived. About 1800, or a few years before, attention
was attracted in the neighbourhood of Philadelphia to the sud-
den decay and death of the orchards without apparent cause.
From Philadelphia and Delaware the disease gradually extended
to New Jersey, where, in 1814, it was so prevalent as to destroy
a considerable j»art of all the orchards. About three or four
years later it appeared on the banks of the Hudson (or from
~ 1812 to 1815), gradually and slowly extending northward and
westward, to the remainder of the State. Its progress to Con-
necticut was taking place at the same time, a few trees here and
there showing the disease, until it became well known (though
not yet generally prevalent) throughout most of the warmer
parts of New England.
It should be here remarked that, though the disease had been
considerably noticed in Maryland and the Middle States pre-
viously, yet it was by no means general until about the close of
the last war. At this time wheat and other grain crops bore
very high prices, and the failing fertility of the peach-orchard
soils of those States was suddenly still more lowered by a heavy
system of cropping between the trees, without returning any-
thing to the soil. Still the peach was planted, produced a few
heavy crops, and declined, from sheer feebleness and want of
sustenance. As it was the custom with many orchardists to
raise their own seedling trees, and as almost all nurserymen
gathered the stones indiscriminately for stocks, it is evident that
. the constitutional debility of the parent trees would naturally be
inherited to a greater or less degree by the seedlings. Still the
system of allowing the trec to exhaust itself by heavy and re-
peated crops in a light soil was adhered to, and generation after
generation of seedlings, each more enfeebled than the former,
at last produced a completely sickly and feeble stock of peach
trees in those districts.
The great abundance of this fruit caused it to find its way
more or less into all the markets on the sea-coast. The stones
of the enfeebled southern trees were thus carried north, and,
being esteemed by many better than those of home growth,
were everywhere more or less, planted. They brought with
them the enfeebled and tainted constitution derived trom the
parent stock. They reproduced almost always the same disease —
in the new soil; and thus, little by little, the Yellows spread from
its original neighbourhood, below Philadelphia, to the whole
northern and eastern sections of the Union. At this moment
it is slowly but gradually moving west; though the rich and
deep soils of the western alluvial bottoms will, perhaps, for a
considerable time, even without care, overpower the original
taint of the trees and stones received from the east.
TUE PEACil. 6U1L
Let us now look a little more closely into the nature of this
enfeebled state of the peach tree, which we call the Yellows.
Every good gardener well knows that if he desires wpa a
healthy and vigorous seedling plant, he must select the’seed
from a parent plant that is itself decidedly healthy. Lindley
justly and concisely remarks, “ All seeds will not equally pro-
duce vigorous seedlings; but the healthiness of the new plant
will correspond with that of the seed from which it sprang. For
this reason it is not sufficient to sow a seed to obtain a given
plant; but in all cases, when any importance is attached to the
result, the plumpest and healthiest seeds should be selected, if
the greatest vigor is required in the seedling, and feeble or less
perfectly formed seeds, when it is desirable to check natural
luxuriance.”*
Again, Dr. Van Mons, whose experience in raising seedling
frnit trees was more extensive than that of any other man, de-
elares it as his opinion that the more frequently a tree is repro-
duced continuously from seed, the more feeble and short-lived
is the seedling produced.
Still more, we all know that certain peculiarities of constitu
tion, or habit, can be propagated by grafting, by slips, and even
by seeds. Thus the variegated foliage, which is a disease of
some sort, is propagated for ever by budding, and the disposi-
tion to mildew of some kinds of peaches is continued almost
always in the seedlings. That the peach tree is peculiarly con
stant in any constitutional variation, the Wectarine is a well
known proof. That fruit tree is only an accidental variety of
the peach, and yet it is continually reproduced with a smooth
skin from seed.
Is it not evident, from these premises, that the constant sow-
eng of the seeds of an enfeebled stock of peaches would naturally
produce a sickly and diseased race of trees? The seedlings will
at first often appear healthy, when the parent had been only
partially diseased, but the malady will sooner or later show itself,
and especially when the tree is allowed to produce an over-crop.
That poor soil, and over-bearing, will produce great debility
in any fruit tree, is too evident to need much illustration.
Even the apple, that hardiest orchard tree, requires a whole
year to recover from the exhaustion of its powers eaused by a
full crop. The great natural luxuriance of the peach enables it
to lay in new fruit buds while the branches are still loaded with
fruit, and thus, except in strong soil, if left to itself, it is soon ©
enfeebled.t
* Theory of Horticulture.
+ The miserably enfeebled state of some kinds of pears on the sea-coast,
arising from unsuitable climate and the continual propagation by grafting
from the same debilitated stock, is only a fair parallel to the Yellows in
the peach tree
26
60% THE PEACH.
There are some facts, in our every-day obse-vation, which
ay adduced in proof of this theory. In the first place, the
varieties of this tree always most subject to this disease are the
yellow peaches ; and they, it is well known, also produce the
heaviest crops. More than nine-tenths of the victims, when
the disease first appeared, were the yellow-fleshed peaches. On
the other hand, the white-fleshed kinds (those white and red
externally) are much more rarely attacked; in some parts of
the country never. They are generally less vigorous, and bear
more moderate crops. And it is well worth remarking that
certain fine old sorts, the ends of the branches of which have a
peculiar, mildewed appearance, (such as the old Red Rareripe,
the Early Anne, &c.,) which seems to check the growth with-
out impairing the health, are rarely, if ever, attacked by the
Yellows. Slow-growing and moderately productive sorts, like
the Nutmeg peaches, are almost entirely exempt. We know
an orchard in the adjoining county, where every tree has
gradually died with the Yellows, except one tree which stood in
the centre. It is the Red Nutmeg, and is stillin full vigour. It
is certainly true that these sorts often decay and suddenly die,
but we believe chiefly from the neglect which allows them to
fall a prey to the Peach Borer. Indeed the frequency with
which the Borer has been confuunded with the Yellows by
ignorant observers, renders it much more difficult to arrive at
any correct conclusions respecting the contagious nature of the
latter disease.
It may be said, in objection to these views, that a disease which
is only an enfeeblement of the constitution of a tree, would not
be sufficient to alter so much its whole nature and duration as
the Yellows has done that of the peach. The answer to this is,
that the debility produced in a single generation of trees, pro-
bably would not have led to such effects, or to any settled form
of constitutional disease. But it must be borne in mind that
the same bad management is to a great extent going on to this
day, the whole country over. Every year, in the month of
August, the season of early peaches, thousands of bushels of
fruit, showing the infallible symptoms of the Yellows—a spotted
skin, &c.—are exposed and sold in the markets of New-York,
Philadelphia and Boston. Every year more or less of the
stones of these peaches are planted, to produce, in their turn, a
generation of diseased trees, and every successive generation is
even more feeble and sickly than the last! Even in the north,
80 feeble has the stock become in many places, that an excessive
crop of fine fruit is but too frequently followed by the Yellows.
In this total absence of proper care in the selection both of the
seed and the trees, followed by equal negligence of good culti-
vation, is it surprising that the peach has*become a tree com-
paratively difficult to preserve, and proverbially short-lived !
i*
THE PEACH. 603
to a regular system of pruning, and is never allowed uce
an over-crop. It is not a little singular, both that the lows
should never have originated there, and that, notwithstanding
the great number of American varieties of this fruit that have
been repeatedly sent to England and are now growing there, the
disease has never extended itself, or been communicated to
other trees, or even been recognized by English or French
horticulturists. We must confess these facts appear to us strong
proofs in favour of our opinion as to the nature and origin of
the malady.
Remedy for the Yellows. It may seem to many persons a
difficult task to rid ourselves of so wide-spread a malady as
this, yet we are confident that a little perseverance and care will
certainly accomplish it. Inthe present uncertainty with regard
to its contagious nature, it is much the wisest course to reject
“the benefit of the doubt,” and act upon the principle that it is
so. We know at the present moment several gardens, where
the trees are maintained in good health by immediately rooting
out and destroying every tree as soon as it shows marked
symptoms of the malady.
1. We would therefore commence by exterminating, root and
branch, every tree which has the Yellows. And another tree
should not be planted in the same spot without a lapse of several
years, or a thorough removal of the soil.
2. The utmost care should be taken to select seeds for plant-
ing from perfectly healthy trees. Nurserymen to secure this
should gather them from the latest ripening varieties, or procure
them from districts of the country where the disease is not
known.
3. So far we have aimed only at procuring a healthy stock of
trees. The most important matter remains to be stated—how
to preserve them in a healthy state.
The answer to this is emphatically as follows : pursue steadily,
from the first bearing year, the shortening-in system of pruning,
already explained. ‘This will at once secure your trees against
the possibility of over-bearing, and its consequences, and main-
tain them in vigour and productiveness for a long time.* It
will, in short, effectually prevent the Yellows where it does not
already exist in the tree. To whoever will follow these precau-
tions, pursue this mode of cultivation, and adopt at the same
Abroad, it is well known that the peach is always ee
* The following remarks, directly in point, are from Loudon’s last work:
“The effect of shortening the shoots of the peach is not merely to throw
more sap intu the fruit, but to add vigour to the tree generally, by in
creasing the power of the roots relatively to the branches. The peach
being a short-lived tree, it has been justly remarked by Mr. Thompson, were
tt allowed to expend all its accumulated sap every year, ut would soon exhaus
stself and die of old age.” Suburban Horticulturist.
604 THE PEACH.
neil remedy for the Borer already suggested, we will con
fide ure healthy, vigorous, long-lived trees, and the finest
fruit. ill any reasonable man say that so fine a fruit as the
peach does not fully merit them ?
Whether the system of shortening-in and careful culture will
prevent the breaking out of the Yellows when constitutionally
latent in the tree, we will not yetundertake to say. A few more
experiments will prove this. In slight cases of the disease we
believe that it may. Of one thing, however, we are certain: it
has hitherto failed entirely to reclaim trees in which the malady
had once broken out. Neither do we know of any well at-
tested case of its cure, after this stage, by any means what-
ever.* Such cases have indeed been reported to us, and pub-
lished in the journals, but, when investigated, they have
proved to have been trees suffering by the effects of the borer
only. ;
A planter of peach trees must, even with care, expect to see
a few cases of Yellows occasionally appear. The malady is
too widely extended to be immediately vanquished. Occasion-
ally, trees having the constitutional taint will show themselves
where least suspected; but when the peach is once properly
cultivated, these will every day become more rare until the ori-
ginal health and longevity of this fruit tree is again established.
Tue Curt is the name commonly given to a malady which
often attacks the leaves of the peach tree. It usually appears
m the month of May or June. The leaves curl up, become
thickened and swollen, with hollows on the under, and reddish
swellings on the upper side, and finally, after two or three
weeks, fall off. They are then succeeded by a new and healthy
trop of foliage. This malady is caused by the punctures of
very minute aphides, or plant lice, (Aphis Persice?) which at-
tack the under side of the leaves. Although it does not appear
materially to injure either the tree or the crop, yet it greatly
disfigures it for a time. In orchards, perhaps few persons will
trouble themselves to destroy the insect, but in gardens it is
much better to do so. A mixture of whale-oil soap, or strong
soft soap and water, with some tobacco stems boiled in it, and
the whole applied to the branches from below with a syringe
or garden engine, will soon rid the tree of the insects for one
or more years. It should be done when the leaves are a third
grown, and will seldom need repeating the same season.
Varieties. The variety of fine peaches cultivated abroad is
about fifty; and half this number embraces all that are highly
* All the specific applications to the root of such substances as salt, ley.
brine, saltpetre, urine, &c., recommended for this disease, are founded on
their good effects when applied against the borer. They have uot been
found of any value fo~ the Yellows.
THE PEACH. 604
esteemed and generally cultivated in Europe. Innumerable
seedlings have been produced in this country, and some of them
are of the highest excellence. One or two of our nurserymen’s
zatalogues enumerate over a hundred kinds, chiefly of native
origin. Half of these are second rate sorts, or merely local va-
rietics of no superior merit, and others are new names for old
sorts or seedlings newly produced, and differing in no essential
respects from old varieties. It is very desirable to reduce the
collection of peaches to reasonable limits, because, as this fruit
neither offers the same variety of flavour nor the extent of season
as the apple and pear, a moderate number of the choicest kinds,
ripening from the earliest to the latest, is in every respect bet-
ter than a great variety, many of which must necessarily be
second rate.
It is worthy of remark that most of our American varicties, ot
the first quality, have proved second rate in England. This is
owing to the comparative want of sun and heat in their cli-
mate. Indeed our finest late peaches will not ripen at all ex-
cept under glass, and the early varieties are much later than
with us. On the other hand, many of the best European sorts
are finer here than in England, and we have lately endeavoured
to introduce all of the foreign sorts of high quality, both with
the view of improving our collection, and “because we believe
Fig. 211. Characters in the leaves of peaches.
606 THE PEACH.
they are generally purer and healthier in constitution than niany
of our own native kinds.
In the description of peaches and nectarines the form and
outlines of many kinds are so nearly similar that we are
obliged to resort to other characteristics to distinguish the
varieties. The two most natural classes into which the kinds
of this fruit are divided, are freestones and clingstones, (melt-
ers and pavies, of the English ;) the flesh of the former part-
ing freely from the stone, that of the latter adhering.
Next to this, the strongest natural distinction is found in the
leaves of the peach. At the base of the leaves of certain kinds
are always found small glands, either round and regular, or ob-
long and irregular, while the leaves of certain other kinds have
no glands, but are more deeply cut or serrated on the margin.
These peculiarities of the foliage are constant, and they aid us
greatly in recognising a Variety by forming three distinct
classes, viz.: 1. Leaves serrated and without glands, Fig. 211, a.
2. Leaves with small round or globose glands, b. 3. Leaves
with large, irregular, reniform glands, c.
This distinction of leaves is valuable, because it not only as-
sists us when we have the fruit before us, but it may be referred
to, for the sake of verifying an opinion, at any time during the
season of foliage. ~
There is also another class of characteristics to be found in
the b/ossoms which is constant and valuable; though not so
much so as that of the leaves, because it can only be referred to
for afew days in the spring. The blossoms afford two well
marked sub-divisions: 1st. Large flowers, always red in the
2entre, and pale at the margin; 2d. Small flowers, tinged with
dark at the margin.*
The most desirable peaches for market growers in this coun-
try are very early and very late kinds. These command
double the price in market of kinds ripening at the middle sea-
son. For New England, and the north, only the earliest kinds
are desirable, as the late ones seldom mature well.
We shall divide peaches into three classes. 1. Freestone
Peaches with pale flesh. 2. Freestone Peaches with deep yellow
flesh. 3. Clingstone Peaches.
* Lindley makes a third division, embracing a few sorts with blossoms
of an intermediate size. But it is of no practical value, as any doubt as
to which of the two divisions any blossom belongs is immediately set at
rest by the colour of the blossom.
THE PEACH, 603
CLASS L
Freestone Peaches, with pale flesh.
Acton Scorr. Lind. Thomp.
The Acton Scott is an English peach, raised by Mr. Knight.
It is an excellent early fruit, and will thrive and ripen well at
the north.
Leaves with globose glands. Fruit of medium size, rather
narrow and depressed at the top, with a shallow suture. Skin
tather woolly, pale yellowish-white, with a marbled, bright red
cheek. Flesh pale quite to the stone, melting, sugary, and rich,
with sometimes a slight bitter flavour. Middle of August.
Flowers large.
Astor. Floy.
An American peack, which originated in New York. It 1s
good, but hardly first rate; not very productive.
Leaves with globose glands. Fruit large, rather flattened
or broad, and slightly sunk at the top; suture well marked.
Skin pale yellowish-white, with a deep red cheek. Stone small.
Flesh melting, very juicy, sweet, and of excellent flavour. Ripens
the last week in August. Flowers large.
Baxpwin’s Lats.
Glands reniform. Flowers small. Fruit large, oblong, with
a distinct swollen point. Skin greenish-white, with a slight red
cheek. Flesh very firm, juicy, melting, and well flavoured.
Freestone. Ripe the last of October, and will keep a long time.
Disseminated by Dr. Baldwin, of Montgomery. (White’s Gard.)
Barrinetoy. P. Mag. Thomp. Lind.
Buckingham Mignonne. Colonel Ausleys.
A handsome, very fine, and very hardy English peach. The
tree is vigorous and healthy. The fruit ripens at the medium
season, about a week after the Royal George.
Leaves with globose glands. Fruit large, roundish, inclining
to ovate, and rather pointed at the top, with a moderate suture
ym one side. Skin pale yellowish-white, with a deep red, mar-
led cheek. Flesh but slightly tinged with red at the stone;
ielting, juicy, very rich, and of the first quality. Stone rugged,
ark brown. Beginning of September. Flowers large.
BatcuELpER.
Origin, Haverhill, Mass. Hardy and productive ; said to pro-
608 THE PEACH.
duce the same from seed. Fruit large, round. Skin white, with
a deep blush. Flesh white, melting, juicy, very pleasant vinous
flavour. Last of September. (Cole.)
Baveu.
Leaves with reniform glands. Fruit medium, roundish, ter-
minated with a small point; suture obscure. Flesh pale yellow,
almost white (pure white at the stone), with a slight blush to-
wards the sun. Flesh yellowish-white, melting, and juiey, with
a sweet, pleasant flavour; separates from the stone. Ripens the
first of October. (White’s Gard.)
Be.tizcarpe. O. Duh. Lind. Thomp.
Galande. Nois and the
Noir de Montreuil. French.
Violette Hative, Brentford Mignonne,
Violette Hative Grosse, ees Ronald’s Mignonne.
French Royal George, dl Large Violet.
Smooth-leaved Royal George, | 9”*"* Early Garlande, (of some.)
Early Royal George, } incorrectly of some
Red Magdalen, t American gardens.
This very excellent French peach is the one most highly
esteemed by the Montreuil growers, who supply the Paris mar-
kets, and it is equally valued by the English. It is also one of
the handsomest and most delicious fruits here.
Leaves with globose glands. Fruit large, round, and regular,
the suture shallow, the top slightly hollowed, and having a lit-
tle projecting point. Skin pale yellowish-creen, with a rich red °
cheek, often streaked with darker purple. ‘Flesh slightly mark-
ed with red at the stone, a little firm, but very melting, juicy,
rich, and high-flavoured. Stone rather large. End of August,
and first of September. Flowers small.
Brevoort.
Brevoort's Morris.
Brevoort’s Seedling Melter, Foy.
One of the richest and most delicious of American peaches,
and one of the favourite sorts for garden cultivation. It waa — ¥F ;
raised some years ago by Henry Brevoort, Esq., of New York =
Bears regular, moderate crops.
Leaves with reniform glands. Frait medium or large, round,
and rather broad, with a distinct suture, deep at the top. Skin
pale yellowish-white, often a little dingy, with a bright red
cheek. Flesh rather firm, slightly red at the stone, rich, sugary,
and high-flavoured. First of September. Flowers small.
THE PEACH. 602
Bex.xie pe Virry. Duh. Lind. Thomp.
Admiravle Tardive. Bellis. Ji.
This is not the Belle de Vitry of most of our gardens, which
is the Karly Admirable ; it is quite distinct, also, from the Late
Admirable; but is the Belle de Vitry described by Duhamel,
and is a very firm-fleshed and excellent French variety, little
known in this country.
Leaves serrated, without glands. Fruit middle size, rathei
broad, with a deep suture, the top depressed. Skin pale yel-
lowish-white, tinged and marbled with bright and dull red.
Flesh rather firm, red at the stone, melting, juicy, and rich,
Ripens here the last of September. Flowers small.
Briaes.
Origin, Dedham, Mass. Hardy and productive. Fruit large,
roundish ; suture continued almost round it. Skin white, nearly
covered with bright red. Flesh white, tinged with red at the
stone; very juicy, of arich, sweet, slightly vinous flavour. Free-
stone. From first to middle of September. (Cole.)
CaMBRIDGE BELLE.
Hovyey’s Cambridge Belle.
Raised by Hovey & Co., Boston, Mass.
Fruit large, roundish. A beautiful peach, with a clear waxen
skin, and a biush on the exposed side, and of a rich, brisk, deli-
cious flavour. Freestone. Ripe early in September. (Hov.
Mag.)
z CarPENTER’s WHITE.
Raised by Wilham 8. Carpenter, upper part of New York
City.
Tree vigorous and productive; leaves very large, serrulate,
with globose glands. Fruit very large and round. Skin white,
with a slight shade of green. Flesh white to the stone, juicy,
melting, rich, and of @xcellent flavour; separates from the stone.
Ripens about the middle of October, and promises to be a
valuable late market variety. (P. B. Mead, MS.)
Cuancettor. Mill. Lind. Thomp.
Chancellidre, var. O. Duh. Stewart’s Late Galande
Noisette. Edgar’s Late Melting.
Late Chancellor..
The Chancellor is a celebrated French peach, long cultivated
and highly esteemed abroad. It is said to have been origin-
ated by M. de Seguier, of Paris, then Chancellor of France,
26*
610 THE YEACH.
Leaves with reniform glands. Fruit large, oval, with a well-
marked suture. Skin pale yellowish-white, with a dark crimson
cheek. Flesh very deep red next the stone, melting, and pos-
sessing a rich, vinous flavour. Stone oblong. Middle of Sep-
tember. Flowers small. "i
CLINTON.
A native variety, of second rate flavour.
Leaves with globose glands. Fruit of medium size, round-
ish, a little depressed at the top, but nearly without suture.
Skin pale yellowish-white, with a red cheek marked by broken
stripes of dull red. Flesh scarcely stained at the stone, juicy
and good. Last of August. Flowers large.
Couzn’s Earty Rep.
A new American peach, which is a very fruitful and excel-
Jent variety for market culture.
Leaves with globose glands. Fruit of medium size, roundish,
with bnt little suture. Skin pale in the shade, but nearly all
covered with red, becoming dark red on the sunny side. Flesh
melting, juicy, rich, and very sprightly. Beginning to the mid-
dle of August. Flowers small.
Coo.epge’s Favourite. Man. Ken.
Cooledge’s Early Red Rareripe.
This most popular early New England peach was raised
from seed by Mr. J. Cooledge, of Watertown, Mass. It is un-
usually productive, and a very bright coloured, handsome peach,
of excellent quality; and its hardiness renders it valuable at the
north.
Leaves with globose glands. Fruit large, roundish (the su-
ture prominent at the top only), but rather the largest on one
side. Skin clear, smooth, white, with a fine crimson mottled
cheek. Flesh very melting and juicy, with a rich, sweet, and
high flavour. Middle of August. Flowers small.
CoLumBus, JUNE.
Glands globose. Flowers small. Fruit medium to large,
flattened or slightly hollowed at the apex; suture shallow.
Skin pale yellowish-white, with a rich red cheek. Flesh slightly
red at the stone, melting, juicy and high-flavoured, excellent.
Ripens here 20th June. Productive. Free. (White’s Gard.)
Dovsiz Montaens. Lind. Thomp.
Double Mountain. Montagne.
Montauban.
A high-flavoured and beautiful peach, much resembling ‘he
og
oa al
s
THE PEACH. 611
Noblesse. It is of French origin, and is a favourite variety
with the English gardeners. We think it one of the finest
peaches in this climate.
Leaves serrated, without glands. ~ Fruit of medium size,
roundish, but somewhat narrower at the top. Skin pale green-
ish-white, with a soft red cheek, which is marbled with darker
red at maturity. Flesh white to the stone, very delicate and
melting, with a plentiful and high-flavoured juice. Stone ovate
and rugged. Middle of August. Flowers large.
Droiw Hit.
Originated by Lloyd N. Rogers, Esq., of Druid Hill, near
Baltimore. The tree is unusually vigorous, the shoots and
leaves very large, and it bears abundantly. The very late sea-
son of its maturity renders it valuable, as most of the luscious
sorts are then gone.
Leaves with globose glands. Fruit large, roundish; the ca
vity at the stalk rather narrow, the suture very slight, ‘and the
swollen point distinct, but scarcely prominent. Skin pale green-
ish-white, clouded with red on the sunny side. Flesh greenish-
white, purple at the stone, very juicy and melting, with an ex-
ceedingly rich, high vinous flavour. Stone long and rather
compressed, much furrowed. Ripens from the 20th of Septem
ber to the 1st of October. Flowers small.
Earty Anne. Lind. Thomp.
Anne. Lang. Forsyth. Green Nutmeg.
The Early Anne is an old and familiar English sort. It is
the first peach of any value that ripens, the Red and White
Nutmegs being too small, and of indifferent flavour; and the
Early Anne, itself, is so inferior to the Harly Tillotson (which
ripens at the same time), that it will soon scarcely be cultivated,
except by amateurs. The tree is of slender growth.
Leaves serrated, without glands. Fruit rather small, round.
Skin white, with a faint tinge of red next the sun. Flesh white
_ to the stone, soft, melting, sweet, and of pleasant flavour. Last
of July, and first of August. Flowers large, nearly white.
Fay’s Early Anne, a seedling of the above by Lincoln Fay,
of Chautauque Co., N. Y., is larger and better; ripens a week or
two later, and just before Early York (serrate). Skin whitish,
sometimes slightly tinged with red. Flesh white, juicy, melt-
ing, and very good.
Earty Tiniotson.
The Early Tillotson is considered by many persors one of the
best: of the very early freestone peaches. It is a variety from
612 THE PEACH.
central New York, first introduced to notice by our friend, J. J.
Thomas, of Macedon, Wayne county. It is considered a native
of that part of the State.
This has not succeeded well here, and most cultivators at the
north have discontinued it. It mildews badly, grows slowly,
and is not productive. At the south it is one of their very best
early peaches, and in many localities it has proved fine.
Leaves deeply serrated, without glands. Fruit of medium
size, round. Skin nearly covered with red, the ground-colour,
pale yeliowish-white, being thickly dotted with red, and the
exposed cheek being a dark red. Flesh whitish, but red at the
stone, to which, though a freestone, it partially adheres, melt-
ing, juicy, with a rich, highly excellent flavour. It ripens the
middle of August. Flowers small.
Harty York.
Early Purple. Pourprée Hative.
Serrate Early York.
The Early York has long been the most popular of early
peaches in this country. It is at least a week earlier than the
(true) Royal George, more melting and juicy, though not quite
so rich, and deserves a place in every garden. In unfavourable
soil, the ends of the branches are a little liable to mildew; but
the tree is very hardy and productive. There are one or two
newer seedlings raised from this, and bearing the same name,
in New Jersey, which are rather more thrifty for the orchard,
but do not possess the high flavour of the old kind. They are
easily known from it by the absence of glands in the leaves and
by the large flowers of the true sort. It is quite distinct from
the Red Rareripe, which is large, broader, deeply marked with
a suture, later in ripening and richer flavoured.
Leaves serrated, without glands. Fruit of medium size,
roundish, inclining a little to ovate, with a slight suture only.
Skin very thin, pale red thickly dotted over a pale ground in
the shade, but quite dark red in the sun. Flesh greenish-white,
remarkably tender and melting, full of rich, sprightly juice. Ri-
pens about the 18th of August. Flowers large. |
Earty Newineton FREEsToONE.
Newington Peach,
Early Newington, bof many Am. gardens.
This is a large, and exceedingly high-flavoured, early peach,
indeed, we consider it without a superior at its season. It is
quite distinct from the other Newingtons, which are clings and
rather late, while this is early and generally parts from the
stone, though it frequently happens that some of the fruit on
THE PEACH. 613
the same tree adheres partially or wholiy to the stone; and
this peculiarity (common, so far as we know, to but one other
kind) is one of its constant characteristics. It has been culti-
vated here, and disseminated for the last twenty years, and we
suppose it to be an American variety. The tree is only a mo-
derate bearer. Leaves with globose glands. Fruit rather large,
round, with a distinct suture, and one half the fruit always the
larger. Skin pale yellowish-white, dotted and streaked with
red, the cheek arich red: Flesh white, but red at the stone,
to which many particles adhere. If not fully ripe, it has the
habit of a cling. Flesh juicy, melting, with a rich vinous fla-
vour. Ripens directly after the Early York, about the 24th of
August. Flowers small.
Earty Sweer Water. Floy. Thomp.
Sweet Water. Large American Nutmeg.
A very early, and very agreeable white peach, among tne
best of its season, as it ripens early in August, not long after
the Early Anne, and ten days or more before the Ea‘ly York.
It is an American peach, raised from a stone of the Early Anne.
It is so much larger and superior to the Early Anne, or any of
the Nutmeg peaches, that it has almost driven them out of our
gardens. ‘The tree is thrifty and productive, with pale shoots,
and nearly white blossoms.
Leaves with globose glands. Fruit of medium size, some-
times large, roundish, with a slight suture. Skin pale white,
very seldom with a faint blush when fully exposed. Flesh white,
slightly stained at the stone, melting, juicy, sweet, and of very
agreeable flavour. Ripe about the 8th of August. Stone
small, Flowers large.
Early Sweet Water (Prince’s) is distinct from this, and Mr.
Prince says equally valuable.
Earty MA.pen.
Raised by James Dougall, Canada West. Has not proved
as good here as serrate Early York, but much like it in growth,
Flowers small, Leaves glandless, Fruit medium, roundish, one
side enlarged ; suture distinct on one side. Skin whitish, mostly
shaded with red in the sun. Flesh white, juicy, melting, spright-
ly. Freestone. Middle of August.
Earty Apmirasie. Lind. Thomp.
Admirable. L’Admirable.
Belle de Vitry, (Bon Jardinier.)
A very excellent French peach, wrongly known by many in
ol4 THE PEACH
this country as the Belle de Vitry, which is a distinct varicty
We find it early, and very prolific.
Leaves with globose glands. Fruit not quite round. Skin
pale yellowish-white, with a lively red cheek. Flesh red next
the stone, melting, and juicy, with a good, rich, sweet flavour.
Middle of August. Flowers large.
Earty CHELMSFORD.
Mammoth.
Leaves glandless. Fruit large, roundish; suture clear round,
deep on one side. Skin white, with a bright red cheek. Flesh
white, very melting and juicy; of a very delicious, slightly
vinous flavour. Freestone. 20th to last of August. Hardy,
vigorous, and productive; one of the best, handsomest, and largest
of early peaches. (Cole.) It also succeeds well at the south, and
is one of their most prefitable market varieties.
Epwarp’s Late Waits.
From Dr. Baldwin, Montgomery, Alabama. Fruit large,
roundish, depressed at the summit. Suture distinct; point at
the apex small and slightly sunken. Skin moderately downy,
white, with a beautiful waxen red cheek. Flesh white, red at
the stone, slightly adherent; sweet, juicy, and of excellent fla-
vour. Ripe first of October, and continues all the month. (Wm.
N. White, MS.) .
Emperor or Russia. Floy. Thomp.
Cut-Leaved. Serrated.
New Cut-Leaved Unique.
A very rich and fine-flavoured peach, raised by Mr. Floy, in
1812. Its growth is slow, and its shoots are inclined to be-
come mildewed. It is rather ashy bearer here. The leaves
are very deeply cut, or serrated on the edges.
Leaves serrated, without glands. Fruit large, roundish, and
broad, with one half more swollen than the other. Skin downy,
dull yellowish-white, with a dark red cheek. Flesh yellowish-
white, rather firm, rich, and high-flavoured. Last of August.
Flowers small.
Favourite, Coxe.
5 Favourite Red.
A capital orchard fruit, of large size, hardy, and a most abur
dant bearer. It is a very good native peach, though not of high
flavour.
Leaves with obscure, globose glands, often with none. Fruit
large, oblong or oval. Skin white, rather downy, much covered
THE PEACH. 615
with red, which becomes a very dark red when fully exposed
in the sun. Flesh red at the stone, a little firm, but juicy, with
a good, vinous, but not rich flavour. Second week in Septem-
ber. Flowers small.
Fox’s SEEDLING.
A good and productive late peach, a native of New-Jersey.
Leaves with globose glands. Fruit round, a little compressed
cavity at the stalk narrow. Skin white, with a red cheek
Flesh melting, juicy, sweet, and good. Middle of September
Flowers small.
FULKERSON.
Fulkerson’s Early.
Originated with R. P. Fulkerson, Ashland, Ohio. Hardy and
productive. Fruit medium, obtuse, rounded; sides irregular,
unequal; suture half round. Skin whitish, rich red cheek.
Flesh whitish-yellow, tinged with red at the pit. Juicy, rich,
sweet, and high-flavoured. Freestone. 20th August. (Elliott.)
GzorcE THE Fourtu. Floy. Lind. Thomp.
This is certainly the most popular peach for garden culture
in the United States. It is large, bears regular and moderate
crops, is of the highest flavour, and the tree is unusually hardy
and vigorous, succeeding well in all parts of the country. No
garden should be without it. The original tree stood, not long
since, in the garden of Mr. Gill, Broad-street, New-York.
Leaves large, with globose glands, often obscure. Fruit large,
round, deeply divided by a broad suture, and one half a little
Jarger than the other. Skin pale yellowish-white, finely dotted
with bright red, and deepening into a rich dark-red cheek on
one side. Flesh pale, marked with red at the stone (which is
small), melting, very juicy, with a remarkably rich, luscious
flavour. Ripens the last of August. Flowers small.
Large Early York, Honest John, and Haine’s Early Red, are
said to be synonymous with this. Further trial is necessary to
decide.
GorGAS.
Originated with Benjamin Gullis, Philadelphia. Growth vig-
orous. Leaf glandless. Flowers small. Size rather large, round-
ish, with a small swollen point at the apex. Skin yellowish-
white, clouded, and blotched with red on the exposed surface ;
dull greenish on the shaded parts. Suture indistinct; cavity
ieep and wide. Flesh whitish, slightly stained at the stone;
mucy, non-adherent. Flavour saccharine, and exceedingly lus-
616 THE PEACH.
cious ; quality « best.” Maturity about 20th September. (D1
W. D. Brinckle, MS.)
GREEN CATHARINE.
Origin uncertain. Glands globose. Flowers small. Fruit
large, roundish. Skin pale green, with a red cheek only when
exposed to the sun. Flesh” greenish- -white, red at the stone,
very juicy, melting, and very good flavour. Freestone. Jie-
quires a warm season to bring it to perfection. Ripe from the
first to middle of September.
Grosse Mienonne. O. Duh. Lind. Thomp.
Royal Kensington. m Vineuse de Fromentin.
Grimwood’s Royal George. (33S Mignonne.
New Royal George. = 8 Veloutée de Merlet.
Large French Mignonne. 38 Vineuse.
French Mignonne. conta Pourprée de Normandie,
Swiss Mignonne. Ss g s, | Belle Beauté,
Purple Avant. % + = { Belle Bausse.
Early Purple Avant. 3 SS La, Royal (of some).
Early May. S'S 6 Pourprée Hative (of some).
Early Vineyard. = 5 | Ronald's Seedling Galande,
Neil’s Early Purple. Ss .= J) Royal Severeign.
Johnson’s Early Purple. Superb Roya.
The Grosse Mignonne is certainly the “ world renowned” of
peaches. In France, its native country, in England, in America,
in short everywhere, it is esteemed as one of the most delicious
of varieties. It is a good and regular bearer, a large and hand-
some fruit, is a favourite for those who have to grow peaches
under glass, and ripens the best crops even in a rather unfavour-
able climate, like that of Boston. The great number of names
by which it is known abroad (and we have not quoted all),
proves the universality of its cultivation.
Leaves with globose glands. Fruit large, roundish, always
somewhat depressed, and marked with a hollow suture at the
top. Skin pale greenish-yellow, mottled with red, and having
a purplish red cheek. Flesh yellowish-white, marked with red
at the stone, melting, juicy, with a very rich, high, vinous fla-
vour. Stone small, and very rough. Middle of August, before
the Royal George. Flowers large.
Harness’ Earzty Rep.
An early peach, originated in New Jersey, of very fine fla-
vour, and so hardy and productive as to be a popular orchard
fruit.
Leaves with globose glands. Fruit of medium size, round, de-
pressed at the top, with a well-marked suture extending round
the fruit one half larger than the other. Skin pale white
THE PEACH. 617
marked with red, and nearly covered with deep red. Flesh
greenish-white, very juicy, melting, sweet, and well-flavoured,
Middle of August. Flowers small.
Hastines’ Rareripx.
Origin unknown. Globose glands. Flewers small. Fruit
above medium, round, often a little flattened. Skin yellowish-
white, having a purplish-red cheek on the sunny side, shaded
off with specks of the same colour. Productive, juicy, and ot
delicious flavour. Middle of September. (Manning.)
HArive pe FERRIERES.
A new early French variety. Fruit medium, roundish; su-
ture shallow; one side a little enlarged. Skin white, nearly
covered with rich red. Flesh white, slightly tinged at the stone,
juicy, melting, with a sweet, rich, vinous flavour. Freestone
Ripe last of August, just after Early York.
Henry Cray.
A southern peach, introduced and described in the Horticul
turist by Rey. A. B. Lawrence, Woodville, Miss. Fruit very
large. Skin deep purple in the sun, shading to bright pink
and creamy white. Flesh grayish-white, delicate, tender, pecu-
har flavour, partaking slightly of pine-apple and strawberry
First of August; September at the North. Freestone. «
JANE,
Baxter's Seedling, No, 1.
Origin, Philadelphia, Pa. Fruit large, ten and one-half inches
in circumference; roundish, oblate, greenish yellowish-white,
with a red cheek. Free. Flavour delicious; quality very good
to best. Season, last of September and first of October. (Ad,
Int. Rep.)
Jones’ EaRy.
Raised by 8. T. Jones, Staten Island, N. Y. Globose glands.
Fruit medium, roundish; suture shallow, distinct, extending
around the fruit. Skin yellowish-white, tinged with pale red
in the sun. Flesh yellowish-white, slight red at the stone, juicy,
rich, and excellent. Middle of August. (Hoy. Mag.)
Jones’ Larce Earty.
Raised by T S. Jones. Glands reniform. Fruit large, round:
618 THE PEACH.
ish, flattened at each end; suture deep, one half a little larver
than the other. Skin delicate white, broadly shaded with deep
crimson in the sun. Flesh white, pink at the stone, very juicy
rich, sprightly, and delicious. Freestone. Middle of August,
(Hov. Mag.)
Kenricr’s Heatu. Ken.
Freestone Heath.
A large, showy, oblong peach, often growing to the largest
size, and a very hardy tree, but the quality of the fruit is only
second rate. This sort, which is a native of New-England, is
vigorous, and bears large crops. It is quite distinct from the
celebrated Heath Cling.
Leaves with reniform glands. Fruit very large, oblong, with
a slight suture, and a small swollen point at the top. Skin pale
greenish-white, with a purplish red cheek. Flesh greenish-
white, deep red at the stone, a little coarse, melting, quite juicy,
with a pleasant sub-acid flavour. Middle of September. Flow-
ers small.
Lapy ParHam.
Glands reniform. Flowers small. Fruit large, roundish, one
side larger than the other, depressed at the summit; suture dis-
tinctly marked, the swollen point small. Skin yellowish-white,
downy. Flesh pale, red at the stone, firm, with a rich, vinous
flavour, resembling Baldwin, but superior. Middle of October.
Freestone. (W. N. White, MS.)
La GRANGE.
The La Grange is a white freestone peach, of very late matu
rity, large size, and fine flavour. It was originated from seed
five or six years ago in the garden of Mr. John Hulse, Burling-
ton, New-Jersey.
Its late period of inaturity, its colour, its productiveness, and
size, have already given it quite a reputation among the exten-
sive gevwers of New-Jersey, and it is undoubtedly a most valua-
ble fruit, not only for the table but for preserving at the most
desirable period for this purpose, late in the season. It was
first brought into notice and disseminated by Mr. Thomas Han-
cock,
Leaves with reniform glands. Fruit large, oblong, shaped
somewhat like the Heath Cling. Skin greenish-white, with
occasionally some red on the sunny side. Flesh pale, juicy,
melting, very rich, sweet, high-flavoured, and delicious. Iasi
of Sept »mber, and beginning of October. Flowers small.
“
THE PEACH. 619
Lare ApmiraB.e. Lind. Thomp.
Royale. O. Duh. Téton de Venus.
La Royale. French Bourdine.
Péche Royale. Judd’s Melting.
Bourdine. Motteux’s.
Boudin. Pourprée Tardive, } incorrectiy
Narbonne. Late Purple, of some.
“The Late Admirable,” says Mr. Thompson, “is one of the
very best of late peaches, and ought to be in every collection ;”
an opinion in which we fully concur. It is one of those deli-
cious sorts that, originating along time ago in France, have
received the approval of the best cultivators everywhere. It is
hardy and productive in this climate.
Leaves with globose glands. Fruit very large, roundish, in-
clining to oval, with a bold suture dividing the fruit pretty deep
ly all round, and a small, acute, swollen point at the top. Skin
pale yellowish-green, with a pale red cheek, marbled with darker
red. Flesh greenish-white, but red at the stone; very juicy,
melting, and of delicate, exquisite flavour. Middle of Septem-
ber. Flowers small.
MapeLeIng DE Courson. Thomp. Lelieur. Lind.
Red Magdalen (of Ifiller). Madeleine Rouge, O, Duh.
True Red Magdalen. kouge Paysanne.
French Magdalen.
The Red Magdalen of Courson is a favourite old French
peach, very little known in this country; the Red Magdalen of
many of our gardens being either a spurious sort, or the Royal
George. It is an excellent, productive peach, hardy, and worthy
of more general cultivation.
Leaves serrated, without glands. Fruit of medium size, or
rather below it, round, flattened, with a deep suture on one side.
Skin pale yellowish-white, with a lively red cheek. Flesh white,
slightly red at the stone, juicy, and melting, with a rich, vinens
flavour. Middle and last of August. Flowers large.
Matra. Lind. Thomp. P. Mag.
Péche Malte. O. Duh. Balian.
Malte de Normandie. Itelle de Paris.
A most delicious, old European peach, of wnsurpassable fla-
vour. The tree is not a great bearer, but it is hardy and long
lived, and richly deserves a place in every garden. There is a
spurious sort sold under this name in the United States, which
is easily known by its globose glands. The fruit of the Malta
keeps well after being gathered.
weaves serrated, without glands. Fruit of rather large size,
620 THE PEACH.
roundish, flattened, with a broad, shallow suture on one side
Skin pale, dull green, marked on the sunny side with broken
spots, and blotches of dull purple. Flesh greenish, with a little
dark red at the stone, very juicy and melting, with a peculiarly
rich, vinous, piquant, and delicious flavour. Last of August.
Flowers large.
Morris’s Rep RarErIPs.
Morris Red.
Red Rareripe. Of some.
Large Red Rareripe.
This very popular and well-known American peach has the
reputation of having originally been disseminated from the gar-
den of Robert Morris, Esq., of Philadelphia. It is everywhere
justly esteemed for its acknowledged good flavour, beauty, and
productiveness. Mr, Kenrick, and some other American writers,
have erred in supposing it synonymous with the Grosse Mi-
gnonne, which is quite different, both in the colour of its skin
and flesh as well as in its flavour and blossoms.
Leaves with small globose glands. Fruit large, roundish, a
little depressed at the top, with a moderately well-marked suture.
Skin fine pale greenish-white, a little dotted, and with a lively,
rich red cheek. Flesh pale, greenish-white, quite red at the
stone, very melting and juicy, with a sweet and rich flavour.
Last of August. Flowers small.
Morris’s Wuire Rareripr.
Morris’s White. Of vari- ) White Melocoton.
White Rareripe. ous Ame- Cole’s White Melocoton,
Luscious White Rareripe. ) rican gar- | Freestone Heath.
Lady Ann Steward. dens. Morris’s White Freestone. Floy.
Morris’s White Rareripe, a native, is the most popular and
well-known white peach, and is everywhere cultivated in this
country, either under this or some of the other names quoted
above. It is a rich fruit in a warm climate, but is not quite so
high flavoured at the north or east. The tree is vigorous and
healthy, and bears fair crops. In some sections tender and
variable in quality.
Leaves with reniform glands. Fruit rather large, oval; su-
ture only of moderate depth, swollen point small. Skin rather
downy, greenish-white on all sides at first, but white with a
ereamy tint when fully ripe; and, when fully exposed, some-
times with a slightly purple cheek. Flesh white to the stone,
a little firm, melting, juicy, sweet, and rich. Middle of Septem-
ber. Flowers small.
Morrisania Pounp. Thomp.
Hoffman’s Pound. Foy. Morrison’s Pound.
A very large and late variety, originated, many years ago, by
ele
THE PEACH. Guy
Martin Hoffrran, Esq., but first disseminated from the garden of
Gouverneur Morris, of Morrisania, near New York. It is a good
fruit, but its place has been taken, of late, by other more popu-
lar sorts.
Leaves with globose glands. Fruit very large and heavy,
neatly round. Skin dull greenish-white, with a brownish-red
cheek. Flesh pale yellow, firm, juicy, sugary, and rich in
flavour. Ripens the middle and last of September. Flowers
small,
Mo.pen’s WuitE.
Origin, Molden Mountain, on the Chesapeake; a fine white
peach, valuable for its lateness.
Fruit large, oblong; suture on one side, distinct; one side
usually a little larger than the other. Skin creamy white, rare-
ly with a tinge of red. Flesh white to the stone, juicy, sweet,
melting, and excellent. Separates from the stone. Ripe last of
September, and first of October. (Thos. Harvey, MS.)
Moore’s Favourite.
Origin, garden of H. R. Moore, Chelsea, Mass. Tree hardy,
vigorous.
Glands globose. Fruit large, roundish; suture round the
fruit. Skin white, with a broad, bright blush. Flesh white,
fine, juicy, of a rich vinous flavour; stone small. Free. Sep-
tember Ist to 15th. (Cole.)
Moorz’s June.
Below medium, globular; suture shallow; cavity deep. Skin
yellowish, nearly covered in the shade with red dots and mar-
blings, and deep red in the sun. Flesh white, marbled with red
from the skin to the stone in the darker coloured ones, but red
only at the stone where grown in the shade, juicy, vinous, plea-
santly flavoured and good. Last of June and first of July.
Flowers small. Glands reniform, (Freestone.) Or‘gin, Athens,
Ga. (Wm. N. White, MS.)
Monteomery’s LATE.
Glands reniform. Flowers large. Fruit large, round, de-
pressed at apex; suture shallow, but distinct. Skin downy, yel-
lowisa-white, dotted with red and having a dull red cheek,
Flesh pale white, red at the stone, very juicy, melting, and of very
fine flavour. Ripens the first of September, and continues near-
ly all the month. Separates from the stone. A hardy and
desirable kind. (Wm. N. White, MS.)
: ¥
ayy THE PEACH.
Niverre. O. Duh. Lind. Thomp.
Nivette Veloutée. Veloutée Tardive.
Dorsetshire.
The Nivette is an excellent French variety, much resembling
the Late Admirable.
Leaves with globose glands. Fruit large, roundish, inclining
to oval; suture shallow, and the top slightly depressed. Skin
pale green, with a lively red cheek. Flesh pale green, but deep
red at the stone, juicy, melting, and very rich. Beginning and
middle of September. Flowers small.
Nostesse. Lang. Lind. Thomp.
Vanguard. Mellish’s Favourite.
Lord Montague’s Noblesse.
An English peach of the highest reputation, and which in
this country is esteemed wherever known, as one of the largest,
most delicious, and most valuable varieties. The tree is bardy
and productive, and every cultivator should possess it. In
England it is one of the favourite kinds for forcing and wall cul-
ture, yielding regular and abundant crops of beautiful, pale fruit.
Leaves serrated, without glands. Fruit large, roundish ob-
long, a little narrowed at the top, and terminated by an asute
swollen point. Skin slightly downy, pale green throughout,
marked on the cheek with delicate red, clouded with darker red,
Flesh pale greenish-white to the stone, melting, very juicy, with
a very high and luscious flavour. Last of August. Flowers
large.
Nurmec, Rep. Mill. Lind. Thomp.
Avant Rouge. O. Duh. Brown Nutmeg. *.
Avant Péche de Troyes. Early Red Nutmeg.
Red Avant.
The Red Nutmeg is a very small and inferior peach, which
has long been cultivated solely on account of its earliness. It
is now seldom seen in our gardens, being abandoned for better
sorts. It is desirable, however, in a complete collection. Both
this and the following are European varieties. The tree grows
slowly, and is of dwarf habit.
Leaves small, with reniform glands. Fruit small, roundish,
with a distinct suture, terminating in a small, round, swollen
point at the top. Skin pale yellow, with a bright, rich red
cheek. Flesh yellowish-white, red at the stone, with a sweet —
and rather pleasant flavour. Middle and last of July. Flowers
large.
ea
a
*
# THE PEACH. 623
Nourmec, Wuirr. Mill. Lind. Thomp.
Avant Blanche. O. Duh. White Avant.
Early White Nutmeg.
The White Nutmeg resembles the foregoing in its general
habit, being dwarfish, and of slender growth. It is the small-
est of peaches, the flavour is inferior, and it 4s only esteemed
by curious amateurs as ripening a few days earlier than any
other variety.
Leaves serrated, without glands. Fruit very small, rather
oval, with a deep suture extending a little more than half round.
Skin white, or rarely with a pale blush. Flesh white to the
stone, with a sweet and slightly musky, pleasant flavour. Ri-
pens about the 10th or 15th of July. Flowers large.
Oxpmi1xon FrEeEstonE. Pom. Man.
Oldmixon Clearstone. Coxe.
A large American peach, of late maturity and rich flavour.
It was, we believe, raised either from a stone of the Catherine
Cling, or the Oldmixon Cling, the latter having been brought
to this country many years ago by Sir John Oldmixon. It bears
good crops, and is a valuable variety.
Leaves with globose glands. Fruit large, roundish, or slight-
iy oval, one side swollen, and the suture visible only at the top;
cavity but slightly sunk at the stalk. Skin pale yellowish-
white, marbled with red, the cheek a deep red. Flesh white,
but quite red at the stone, tender, with an excellent, rich, su-
gary and vinous flavour. Beginning of September. Flowers
small,
Presipent. P. Mag. Lind. Thomp.
One of the best of our peaches, and a capital variety. On
ginated, several years ago, on Long Island.
Leaves with globose glands. Fruit large, roundish-oval, the
suture shallow. Skin very downy, pale yellowish-green, with
a dull red cheek. Flesh white, but deep red at the stone, very
juicy, melting, rich and high-flavoured. Stone very rough.
Middle of September. Flowers small.
5 PreEsipent CHURCH.
Raised by the Rev. A. Church, President of Franklin Col-
lege, Ga. Glands reniform. Fruit large, roundish, inc'ining to
oval; suture shallow, often a mere line, with a small point at the
apex, which is rarely depressed. Skin pale red in the shade,
beautifully mottled and washed with dark red in the sun. Flesh
white, pale red at the stone, very juicy, melting, and of delicious
?
GA: THE PEACH,
flavour; an acquisition, Middle of September. (Ga. Pom. S.
Rep.)
Prince’s Paragon.
Tree very vigorous and very productive. Fruit large, oval.
Skin yellowish-green, shaded with red. Flesh juicy, luscious,
and fine flavour. Separates from the stone. Ripens about the
middle of September. (Wm. R. Prince, MS.) “
Rep Rareripe.
Large Red Rareripe, of some.
Early Red Rareripe.
This remarkably fine early peach is a very popular one with
us, and has been cultivated for many years in this State. It
strongly resembles the Royal George, and we believe it an Ame-
rican seedling from that variety, which is, however, distinct, and
superior in flavour.
It must be observed, that this is totally different both from
the Hariy York and Morris’s Red Rareripe, with which it is
often confounded by some nurserymen. The fruit is larger,
broader, and a week later than the first; and its serrated leaves,
and different flavour, separate it widely from the latter. Ends
of the branches sometimes slightly mildewed.
Leaves serrated, without glands. Fruit rather large, globu-
lar, but broad, depressed, and marked with a deep, broad suture,
extending nearly round the whole fruit. Skin white, mottled,
and marked with numerous red dots, and the cheek of a rich
dark red. Flesh whitish, but red at the stone, melting, juicy,
very rich and high-fiavoured. Middle and last of August. Flow-
ers small.
Rareripe, Late Rep.
Prince’s Red Rareripe.
This noble American fruit, the Late Red Rareripe, is unques-
tionably one of the very finest of all peaches, even surpassing
often the Late Admirable. Its large size and great excellence,
*ts late maturity, and its productiveness and yigour, all unite to
recommend it to universal favour. The rather greyish appear-
ance of the fruit serves to distinguish it, at first sight, from all
others.
Leaves with globose glands. Fruit large and heavy, round-
ish-oval, suture depressed only at the top, where the swollen
point is distinctly sunken. Skin downy, pale greyish-yellow,
thickly marbled and covered with reddish spots; the cheek dull,
deep-red, distinctly mottled with fawn-coloured specks. Flesh
white, but deep-red at the stone; very juicy, melting, and of an
unusually rich, luscious, high fiavour, not surpassed by any
other peach. First to the 10th of September. Flowers small
ie Sn sl, 2
tt A
THE PEACH. 625
RosEBANK.
Raised by James Dougall, Windso1, Canada West. Tree
healthy, moderate bearer. Fruit large, round; suture deep.
Skin greenish-white, with a beautiful dark-red mottled cheek.
flesh whitish, juicy, melting, rich, and excellent. Separates
from the stone. Last of August.
Rorat Cuaruorrs. Thomp.
New Royal Charlotte, Lind. Madeleine Rouge Tardive,
Grimwood’s Royal Charlotte, | »"$ Madeleine Rouge 4 Moyenne 8 3
New Early Purple, eS Fleur, os
Lord Nelson’s, og 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.
Royat Gzorez. 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 stall.
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
625 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
Scorr’s MAGnartE.
A nobl+ 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.)
Scorr’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.
Sretson’s SEEDLING.
Raised by N. Stetson, Bridgewater, Mass. Globose glands.
THE PEACH. 62"
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, trisk, rich,
and luscious. Freestone. Ripens from middle to last of Sep-
tember. (Hov. Mag.)
Stump tHe Wor1.p.
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.
Van Zanvt’s SuPERB,
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.
WaALTER’s Harty.
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.
Watpurton 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
_beautifill 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, ol
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 Tound 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,
Waite IMPERIAL.
The White Imperial is a new fruit, of most estimable quality.
We consider it quite a valuable variety for every garden north
* New York, as its flavour is very excellent. It is hardy and
vigorous, and bears good and regular crops.
“This fine peach originated (it 3 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.
Tt 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
enlar ‘wed 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.
Wuirtz-Biossomep IncomparaBie. 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
pea
AY
THE PEACLL, 629
CLASS II.
Freestone Peaches with Deep Yellow Flesh,*
Axsricotés. Thomp. O. Duh.
Yellow Admirable. Admirable Jaune. O. 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 iz
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, trom
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
nor‘l.ern 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. 3
Crawrorp’s Earty MeEtocoron.
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.
CrawFrorp’s Late MretocorTon.
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
meiting, with a very rich and excellent vinous flavour. Ripens
from the 20th to the last of September. Flowers small.
Exiza Preacu.
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.)
Harcu.
Originated with S. O. Hatch, Franklin, Conn.; hardy and va-
luable at the North. Glands globose. Fruit ragndish, pointed;
suture shallow. Skin deep yellow; blush in the sun. Flesk
yellow, melting, sweet and excellent. Freestone. First of Sep
tember. (Cole.)
Jacques’ RaRERIPE.
za 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.
Lincoiy.
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.)
Merriam.
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. Pornserrts.
Origin, South Carolina. Tree vigorous «nd productive,
Globose glands. Fruit large, globular, with a regular suture,
Skin yellowish, inclining on the exposed side tu a brownish tint,
veined with red. Flesh of rich yellow, juicy. melting, and of
first quality; partially adherent. Ripens from Ist to 12th o
August in South Carolina. (William Summer.) P
Owen.
Owen's Lemon Rareripe.
Origin, garden of J. Owen, Cambridge, Mass. Glands globose,
Fruit large, roundish; suture large. Skin rich yellow, mostly
ed gi
632 THE PEACH.
covered with dark red or purplish red in the sun. Flesh yel-
low, red at the stone, tender, very juicy, of a delicious saccha-
rine, and slightly subacid flavour. Freestone. Middle to last
of September. (Cole.)
Princn’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
httle 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. Prinee’s MS.)
Poo.r’s Large 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 Cxeex Metocoton.* 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 fruit are raised and sent to market
in this country, every year. It isa 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 check
* Melocoton is the Spanish for Peach.
a THE PEACH. 638
Flesh deep yellow, red at the stone, juicy, melting, with a good,
rich, vinous flavour. First of September. Flowers small.
Reeves’ Favovrire.
Raised by Samuel Reeves, Salem, New Jersey; a hardy ané
productive kind. Glands globose. Flowers small. Fruit large,
roundish, inclining 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.
a
Scorr’s NonpAREIL.
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.
Suitu’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.
SusQquEHANNA.
Griffith.
Originated with Mr. Griffith, on the banks of the Susquehan-
na. A very large, handsome fruit, and is a special favourite iy
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 te
be the best of all the yellow-fleshed peaches.
x
634 THE PEACH.
Tirvs.
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.)
Turts’ 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.)
YeEttow AxBerce. 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 Alberge 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).
Broop Curnestone. 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 ApHERENTE. 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.
Buianton Curne.
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
A gust. (White's Gard.)
Borpeavux C.iina.
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. *
Carnerine. 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,
CutneseE C1iIina.
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,
Donauoo Cina.
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. S. Rep.)
Exmrira Ciinc.
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 geeenish-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 CLIna.
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
5 tte
wap
¥ P+
° THE PEACH. 637
m 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.)
Horton’s Deticious.
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. 8. Rept.)
Hystop.
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-
cut variation, in that State. The tree is vigorous, long livec,
and moderately productive; with the shortening-in mode of
runing, the fruit is always large and fine, otherwise often poor.
his 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 teing
gathered. Flowers small.
Baywn’s New Hearty is a recent seed'ing, very similar in all
638 THE PEACH.
respects, originzted by Dr. Bayne, of Alesandits, 2 C.’ Ef as
considered rather finer by some.
Hutt’ s ATHENIAN.
From Henry Hull, Jr, Athens,Ga. Fruit very large, oblong,
depressed at apex ; snture 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.)
IncoMPARABLE. 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 Cine...
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 Wuitrt CLInGsToNneE.
New York White Clingstone. Fley. 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 New 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
sligh‘, 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. y 639
whitish, tender, very melting, full of juice, which is very sweet,
iuscious, 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 Heat
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 Cuinestone. Floy. Thomp.
Kennedy’s Carolina. Pom. Man. Long Yellow Pineapple. Coze.
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. Come,
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 PEACIIL
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. .
OLpMIxON CLINGSTONE. Coxe.
Oldmixon Cling.
The Oldmixon Clingstone is certainly one of the highest fla.
. oured 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 g!obose 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.
Pavig DE Pompons. Jon. Jard. Lelieur. Thomp.
Monstrous Pomponne. t Lind Pavie Rouge de
Monstrous Pavie. : Pomponne. O. Duh.
Pavie de Pomponne Grosse. Pavie 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 im 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;
‘uicy, flavour sweet and good. First of October. Flowers large.
THE PEACH. 641
Prince’s CLimax.
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.
Smity’s Newineron. Lind. Thomp.
Early Newington, U of the
Smith’s Early Newington, | Lnglish.
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 Karly
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. [ruit 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-
rust. Flowers large.
What Mr. Thompson calls “ Vewington of the Americans”
a seedling cling with globose glands, and of second quality, quite
distinct from our Early Newington Freestone.
STEPHENSON 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, ju‘sy, 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 b
dr. 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.
DovsiE Biossomep. Thomp.
Double Flowering Peach. Pécher a 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, ard of indifferent flavour.
THE PEACH. 645
Fiat Peacn or Carns. Lind. Thomp.
Chinese Peach. Java Peach.
Peen To.
A very singular variety, from China, where the gardeners a&
fect all manner of vegetable curiosities. The fruit is of small
size, about two inches in diameter, and so much flattened at the
euds 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.
Weepine PEacu.
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 furnish in succession. Free-
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’
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
pp the way. Should any one of our amatcurs now possess it, we shall be
mach gvatifiel to receive buds of it.
644 “ THE NECTAKINE.
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, ripening
from the last of July to first of November* (Wm, N. White):
Flewellen Cling, Bordeaux, Large White, Oldmixon, Lemon,
Blanton, J ackson, Tippecanoe, Catherine, Raymond, Heath,
Donahoo, Stephenson, Horton’s Delicious, Hull’s Athenian.
CHAPTER XXIII.
THE NEOCTARINE.
Persica vulgaris (v.) Levis. Dec. Rosacec 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 waxs
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
branch+—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 beariug in this
country than the peach, but this arises almost always from the
destruction of the crop of fruit by the cwrculio, the destroyer of
all smooth-skinned stone fruit in sandy soils. Ttis 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 pevple generally prefer clings to freestones.
+ See London Gardener’s Magazine, vol. 1, p. 471; vol. 14, p. 53.
—— ee
| j
THE NECTARINE. , 64é
‘
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-
Jar to that of the peach, and its habits are also completely the
same. It is longer lived and hardier, when budded on the
plum, 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
eader is referred to that part.]
Boston. Thomp.
Lewis’s
Perkins’ Seedling. t 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-
sellent, the tree very hardy and productive, and one of the best
Yor 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 pu Tetiier’s. Lind. Thomp.
Duce Tilliers. Duke de Tilley.
Duc 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 daya
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.
Etrvues. Thomp.
Common Elruge. } 7; 7 Anderson’s, t of some
Claremont. * Temple’s, English gardens.
Oatlands. incorrectly of many
Spring Grove. Boer botaee j American gardens.
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-
lispensable 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.
Farrcuitp’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 fattened at the top.
Skin yellowish-green, wane a bright. red cheek. Flesh yellow
to the stone, rather dry, with a sweet, but rather indifferent fla-
vour. Beginning of August. Powers small.
Hount’s Tawny. Thomp.
Hunt’s Large Tawny, :
Hunt's Early Tawny, t a
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,
~oundish-ovate, being considerably narrowed at the top, where
‘there is a prominent swollen point; and the fruit is slightly en-
.arged 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.)
Harpwicke Szrepune. 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.
Morrey. 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 almost smooth. Ripens about
the 20th of August. Flowers small.
New Waite. 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 THE NECTARINE.
s
Oxtp 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. arly in September. Flowers large.
Pirmaston’s Orance. 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
Petersorovues. 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.
HUE NECTARINE. , 646
Viouetrs Harive. Lind. Thomp.
®arly Violet. ($3) Petite Violet Hative. O. Duh.
Violet P. Mag. 5 8 Brugnon Hatif.
Karly Brugnon. ~ Violette Angervilliéres.
Brugnon Red at the Stone. 3 R Violette Musquée.
Hampton Court. SS Lord Selsey’s Elruge.
Large Scarlet. = & & | Violet Red at the Stone.
New Scarlet. > § Violet Musk.
Aromatic. 25 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, reundish,
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 Grossz (Thomp.) resembles the foregoing in
leaves and flowers, and general appearance. The fruit is, how-
ever, larger, but not so richly flavoured.
CLASS II.
Curnestone Nectarines, (Brugnons, Fr.)
BroomFiELp.
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.
Gotpen. 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.
Newiyeton. 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.
Newineton Earuy. 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. F lesh
greenish white, but deep red at the stone, juicy, sugary, rich and
very excellent. Beginning of September. F lowers large.
THE QUINCE. 651
Rep Romany. Forsyrn. Lind. Thomp.
Old Roman, Brugnon Violette Musquée. 0. 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 nectayines. 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 large.
Selection of choice hardy Nectarines for a small Garden.—
Early Violet, Elruge, Hardwicke Seedling, Hunt’s Tawny, Bos-
ton, Roman, New White.
CHAPTER XXIV.
THE QUINCE.
Cydonia vulgaris, Dec; Rosacee, of Botanists,
Coignassier, of the French; Quitlenbaum, German; Kivepeer, Dutch,
Cotogno, Italian; and Membrilio, Spanish.
Tue 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
usually rather ashrub 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 laden 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. alsc
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 1s somewhat liable
to vary in its seedlings, sometiines 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 i 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 e 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, of 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 atwhich
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 corzmon Quince are enu-
merated in many catalogues, but there are in reality only three
distinct forms of this fruit worth enumera‘ing, viz. ;
—
"a
THE QUINCE. 653
1. APPLE-SHAPED QUINCE. Thomp.
Orange Quince. Cydonia v. Maliformis, Wort. 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-sHapep 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 Tess liv ely in colour, and it is therefore much legs eho
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 leaves are 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. fort. 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 ayple or orange quince, of the same “form and colour, fair
554 THE QUINCE.
and handsome and equally as good, and by some preferred te
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. Thunberg.
The Japan Quince is a low thorny shrub, with small dark
ereen 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 (£0)
brought four dollars.
THE RASPBERRY AND BLACKBERRY, : 655
CHAPTER XXV.
THE RASPBERRY AND BLACKBERRY.
1. Tue RaAspBERRY.
Rubus Ideus, 4: Rosacec, of botanists.
Framboisier, of the French; Himbeerstrauch, German; Fyamboos,
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
guite naturalized in some parts of this country. Besides this,
we have in the woods the common black raspberry, or thimble-
berry (ubus occidentalis, L.), and the red raspberry (ubus
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.
Usrs.—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 anv Cutrore.— The best soil is a rich deep loain, rather
moist than dry, but the raspberry will thrive well in any soil that
655 THE RASPBERRY 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 fect apart in the rows.
The plantation being made, its treatment consists chiefly in
a single pruning, every year, given early in the spring. Te
perform this, examine the stools in April, and leaving th«
strongest shoots or suckers, say about six or eight to each stool,
eut away all the old wood, and all the other suckers (except
such as are wanted for new plantations). The remaining shocts
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 reds 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
sinall vegetables.
A fine late crop of raspberries is readily obtained by eutting
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 preferred
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. 65%
Antwerr 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 ard thia
a untry, and is quite distinct from the North River variety,
which is shorter in growth, and has a @®hical 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.
Antwerp 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 mediuw size, roundish, light-red, pleasant, sub-acid in
28
658 THE RASPBERRY AND BLACKBERRY.
flavour. Shoots very vigorous, long, upright, and branching
. = 5 . ? D se . 2
grows from six to ten feet high. Light shining brown, with
purplish spines. Leaves narrow, light-green.
AmERIcAN Biack.
Common Black-Cap. Black Raspberry.
Thimble-Berry. Rubus Occidentalis.
This raspberry, conffhon 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.
BrentTrForD CANE.
English. Fruit medium, oval, conical, dull dark-red; inferior
to the best; not productive.
Cou. WinDER.
Originated with Dr. Brinckle, Philadelphia. Fruit large,
roundish, semi-transparent, yellowish-white, or cream-colour ;
pleasant light flavour, but not rich; strong white spines; leaf
much ecrinped ; productive, and a good grower.
Corr. ~
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.
a
THE RASPBERRY AND BLACKBERRY. 659
CusHING.
Originated with Dr. Brinckle, Philadelphia. Fruit roandish,
eonical, regular in form; crimson, with a thin bloom; sprightly
nich 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.
Emity. .
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.
Fastoutr.
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 markét
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;
‘eaf large, rather flat, regular, dark-green.
Futron,
A seedling of the French. Raised by Dr: Brinckle. Fruit
660 THE RASPBERRY AND SLACKBERRY.
large, round, crimson; productive; a vigorous grower; red
“spines. (Wilder in Hort.)
Gen. PATTERSON.
A seedling of the Col. Wilder. Raised by Dr. Briackle,
Fruit large, round, crimson; does not part readily from the
stem; vigorous grower; very productive; red spines. (Hort.)
>
Kyzver’s Grant.
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.
Macnum 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; produciive.
NorringHAM 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 un-
merous; productive. Fruit rather large, obtuse-conical, deeo-
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.)
Woopwarp.
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; oggedry, hot summers seem to be
unfavourable for a full crop. t 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.
BE..e pe 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.)
CaTAWISSA.
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.
Dovzstzt 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.
Larce 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 QuartRE Sarsons.
Large, bright-red, and is ofall 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.)
a
ow
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.)
Ounto, EvERBEARING.
Ohio Raspberry. en.
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 resf¥cts, 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,
Vicrorta. (Roger’s.)
“ Large dark-red, habit rather dwarf, bears abundantly, and
very good.” (Riv. Cat.)
Tue BiacKkBerry.
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 Biackberry.
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 B.iacKBerry.
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
Higu Bruackserry.
Bush Blackberry.
Rubus Villosus. Zor. and Gray.
This i is an erect growing blackberry, the stems tall, and more
or 'ess branching. In its foliage it resembles the foregoing, but/
fo)
its flowers, which are white, are smaller. The fruit is also
smaller, Founder 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.
DorcueEstTER.
Introduced to notice by the date 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 3 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 Angust.
New Rocue ze.
Seacor’s Mammoth. 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 ver y 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.
Newman’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. An excellent variety, aud an acquisition for the gar.
den and family use. Ripens about the first of August.
Ornamental Varieties—The “ Double White Blossomed,”
end “Double Pink-blossomed Brambles” are beautiful elmb-
=
-
664 THE STRAWBERRY.
ing shrubs, of remarkably luxuriant growth, which may be train-
ed for a great length in a season, and are admirably adapted fo. _
covering walls and uusightly 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 Rosz Frowsrine 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; Lrdbeerpflanze, German; Aadbezie, Dutch; Pianta
di #ragola, Italian; and Fresa, 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 to 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. 665
which we consider a perfect pastoral idyl (as the German schoo.
would say) in itself, nothing remains to be wished for. Wa
~ 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 sugarand
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 Linnzeus 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.
‘ Propacgation and Sort. 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 ee Snes 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 fraitful 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, wi ich have no runners, and are propa
gated by divisicn « f 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 hight.
CutturEe IN Rows. ‘The finest strawberries are always ob-
tained when the plants are kept in rows, at such a distance
apart as to give sufficient space tor the roots, and abundance of
light 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 hght 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.
JULTURE IN ALTERNATE Strips. 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. 661
for the next season’s crop. The runners fiom 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 ab wt the middle of
August, dig under the whole of the old plants with a lght coat
of manure. The surface may be then sown with turnips o1
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 iohen 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), irom the
istils being chiefly developed.
The first class, to which belong various sorts, as Keen’s Seed-
ling, British Queen, ete., usually 3 in this wine bear uncertain
ei from the fact that only a part of the blossoms devélop 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 ‘a when grown quite apart
by themselves ; but when grown near a proper number of
staminate plants, so as to be duly fertilized by them, they bear
much larger crops, of much more perfect berries, than can be
produced 1 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 stamznate, 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 plan rt 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-str ip mode, let every twelve
feet of each strip be planted with Hovey’s Seedling (pestiliaie),
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 nay 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).
Nothing is easier than to distinguish the two classes
of strawberries when in blossom. In one, the stam-
nate, the long yellow anthers (a), bearing the fine dust
or pollen, are abundant; in the other, the pistzlate,
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).
ests Teco TaLevlachaclachalachacha-havhalnche ote s162
DODO
BEAD yyy hy yew
¢
® o.
o
-
THE STRAWBERRY. 669
Strawberry Blossoms.
Perfect blossom. Staminate blossom. Prstillate blussom.
Besides these, there is really a third class, quite distinct, the
blossoms of which are regularly hermaphrodite, or perfect, m
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.
Varieties.—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 Wools 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.
Scarletand Pine Strawberries comprising such Varieties as ore
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 eack
* | ,
670 THE STRAWBERRY.
way. Flowers pistillate. Fruit rather large, roundish, slightly
conical; colour deep glossy crimson. Flesh rather firm, juicy,
rich, and of excellent Havour—an uncertain variety in many
places. On rich, deep, gravelly soil, we have seen it in the
greatest perfection.
Burr’s New Prinz.
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 Cone.
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.
l,
Vi
Hovey’s Seedling.
THE STRAWBERRY. 671
Hovey’s Serpuine. 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.
Large EARLY SCARLET.
Early Virginia. ce
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 PROLIFIC.
Schneicke’s Seedling.
Originated at Cincinnati on the lands of Mr. Longworth in
the Garden of Eden by Mr. Schneicke. Flowers hermaphrodite.
Vines vigorous and very productive ; foot-stalks long. stout;
leaves large, not very thick, considerably ruffled. Fruit lar oe,
roundish, broad at base, sometimes oblate; colour light-cnmson,
Flesh firm; scarlet, with numerous rays (the remains of the fila-
ments). Flavour ‘rich, briskly acid.
M’Avoy’s Superior.
M’Avoy’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, Toundish, irregularly oblate, more or less
672 THE STRAWBERRY.
necked. Colour light crimson, becoming deep crimson at ful
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.
Watxker’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 cers
tain localities, and many not yet well tested.
ApmiraL 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 fiesh, well-flavoured and good,
Vines not hardy. (Hov. Mag.)
Autce Mauvp.
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.
Bicron Pine.
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. 67%
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.
BisHor’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.
Bricuton 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.)
CrysTAL PALACE.
An English variety of vigorous growth; hardy, and requires
plenty of room. Fruit large, very conical, regular; brilliant,
29
674 THE STRAWBERRY.
glossy scarlet. Flesh firm, fine-grained, juicy, and high-flaromed,
(Hoy. Mag.)
_
CusuHING.
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.)
Duc pre Brasant.
From Belgium. Fruit large, conical; bright scarlet, good
flavour ; tolerably productive and early.
Fitu-Basket.
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. Pistillate.
GENESEE.
Raised by Ellwanger and Barry, Rochester, N. Y. Hardy,
vigorous, moderately productive. Staminate. Fruit rather large,
roundish, somewhat oblate; largest at centre; tapering tuwarda
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 aid high culture
THE STRAWBERRY. 678
Hooker.
Rais\d 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.
®
Hupson.
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.
IMPERIAL 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. R. 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, ver
ge, g $s ar J DIGYs VETY
sid—an early variety.
JENNY Linp.
Raised by Isaac Fay, Cambridgeport, Mass. Flowers stanti
nate; vines hardy, vigorous, and productive; an early variety,
Fruit medium, conical, Colour rich crimson, glossy, _ Flesh
rather firm, juicy, rich, sprightly, subacid.
576 THE STRAWBERRY.
Keen’s SEEpDiina.
Keen’s Black Pine. Murphy’s Child. ¢
An old well-known English sort of the finest quality, but does
aot generally succeed here. Flowers staminate. Fruit large,
roundish, often cockscomb-shaped, dark purplish-scarlet, surface
pulished. Flesh firm, with a rich high flavour.
Le 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.
Meruven Scar.er.
Methven Castle. Southampton Scarlet.
Warren’s Seedling. Keen's Seedling, (of some)
An English variety of large sizes, roundish or cockscomb-shap-
ed, rather dull scarlet. Flesh soft, and of indifferent flavour;
pistillate.
MoyYAMENSING.
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.
MonroE Scar er. ‘,
Raised by Ellwanger & Barry, Rochester, N. Y. Flowers pis-
tillate, plant vigorous, and productive. Fruit rather large, 1 »und-
ish, light scarlet. Flesh tender, juicy, and of very good flavour.
Neckep Prine.
. Unique Prairie. Pine Apple.
An Amcrican variety, rather early, medium size, conical, with
a neck; light scarlet. Flesh tender, sprightly, rather acid,
productive, Pistillate.
THE STRAWBERRY. 677
Omer Pacna.
A foreign variety. Fruit large, roundish, or cockscoint-shaped,
Colour bright red. Flesh solid, juicy, sweet ; flavour resembling
the old pine; strong habit and prolific. (Lov. 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 3 seeds
deeply imbedded. Flesh somewhat firm, with a brisk, rather
acid flavour,
PENNSYLVANIA.
Raised by Gerhard Schmnitz, of Philadelphia. Pistillate, plant
moderately vigorous, not productive. Fruit medium to large,
broadly conical, deep crimson. Flesh red, very similar to Moy: a-
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 productiv e, 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. (Ilov. Mav.)
Prince’s Macnate.
Raised by Wm. R. Prince. Fruit very large, rounded, and
some berries compressed; scarlet; rich flavour, productive,
highly valuable, a very distinct fr uit; plant hardy and vigorous,
with large broad foliage. Flowers pistillate, (Pr. Cat.)
Rivat 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 Puanrx.
Raised by Alexander Ross, Hudson, N. Y. Staminate; does
not succeed unless with deep, rich soil, and good cultivatiop
Fruit large, generally cockscomb-shaped. Colour very dar*
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.)
ScarLet NonpPaAREIL.
English; very large, pretty regularly formed ; roundish, coni-
eal; bright glossy red ; saccharine, and rich, with a highly
perfumed flavour. (Hov. Mag.)
ScarLet Cone.
raised by Ellwanger & Barry, Rochester. N. Y. Pistillate ;
slau vigorous and very productive. Fruit large, perfectly coni-
cal, brigl ht scarlet, beautiful. (El. & Barry’s Cat.)
Scorr’s SEEDLING.
Raised by Mr. J. Scott, of Brighton, Mass. Flowers herma-
phrodite. A beautiful, rather e&rly, hardy and productive va-
riety. Fruit rather large, elongated-conic, regular; light crim-
son or scarlet. Flesh pale-red, not very juicy, nor high fla-
voured.
Sir Harry.
A Seedling of the British Queen, impregnated with Keen’s
Seedling ; considered the most valuable of all the English va-
ricties. The berries are very large, of a thick cockscomb form,
Jarge 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.
(Lov. Mag.)
TRIOMPHE DE GAND.
From Belgium ; plant vigorous, moderately productive. Fruit
large, roundish, irregular; bright crimson. Flesh rather firm,
2
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 ina depression ; ; colour light crimson. Flesh,
light scarlet, tender, juicy, swect, rich, with a somewhat pecu
liar aromatic flavour.
THE STRAWBERRY. 67S
VicomrTesse HERIcART DE TuHury.
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. Pistillate. 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
staminate 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 IIL.
Comprising such as are superseded by better sorts.
Brack Roseserry. Thomp.
Fruit medium, nearly round, dark-red or purplish, pleasant
favour, moderate bearer.
BreweEr’s EMPEror.
English, staminate, medium size, ovate, dark-red, good
Tavour.
Cox’s SEEDLING.
English, large, light-red, irregular shape, rather acid, late.
Cotumsvus. (Burr’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.
Deprrorp Ping.
Myatt’s Deptford Pine.
English. Staminate, large, wedge-shaped; bright glossy
searlet. 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.
Duke or Kent.
Austrian scarlet. Globe scarlet.
Nova Scotia searlet. Early prolific scarlet.
- English, staminate. Fruit small, roundish, conical, bright
cares flavour sharp and good. Ripens early, which is its
chief merit.
EBERLEIN’S SEEDLING.
American, staminate, medium, conical, dark-scarlet, sweet
flavour, early, productive.
Exeanora. (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.
Exiza. (River’s.)
English, staminate, large, obtuse-conical; glossy scarlet;
excellent flavour, not productive.
THE STRAWBERRY. 68]
Gicsr. (Myatt’s.)
English, large, globular; rich scarlet, excellent flavour, mo
derately productive.
Grove Env 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 crimsor «ch
and sweet, not productive.
Huntsman.
American, pistillate. large roundish, light scarlet, poor flavour
very productive.
=
Keren’s PIstituate.
English, medium, conical, dark red, sprightly, acid flavour
not very productive.
Late Pro .iric.
American, pistillate, medium, late, light scarlet, good flavour,
productive.
La Liseorise,
French, staminate, large, bright scarlet, medium quality, un-
productive.
Lizziz Ranpo.pu.
American, pistillate, medium, roundish, light crimson, poor
flavour, productive.
Mammoty. (Myatt’s.)
English, staminate, large, roundish, dark crimson, pooi
flavour, unproductive.
ME Lon.
Scotch, medium, roundish, dark colour ; not-of much value,
Morrtier’s SEEDLING.
American, pistillate, rather large, very acid, productive.
29%
682 THE STRAWBERRY.
Oxp P'rnz, orn Carona. Thomp.
Pine Apple. Old Scarlet.
Carolina. Blood Pine.
Old Scarlet Pine. Grandiflora.
American, staminate, medium, conical with a neck; some
times cockscomb-shaped, bright scarlet. Flesh solid, juicy and
rich,
Prince Atbert. (Myatt’s.)
English, staminate, large, oblong cone, deep scarlet, not high
flavour, moderately productive.
Prouiric. (Myatt’s.)
English, staminate, large, conical, light glossy scarlet, rich
flavour, unproductive.
ProFvusEe SCARLET.
American, pistillate, medium, a little improvement on the old
Early scarlet which it much resembles, productive.
= ca
Prince oF ORLEANS. n°
Staminate, medium, roundish, dark colour, poor bearer. ®
Ricuarpson’s Ear.y.
American, stamivate, medium, conical; dark crimson, early,
good flavour, not productive.
es
RicHARDson’s LATE.
American, staminate, large, roundish, light-scarlet, good
sprightly flavour, moderately prodictive.
RosEBERRY.
Aberdeen. Scotch Scarlet.
Foreign. Pistillate; rather small, ovate, dark scarlet, tolera-
ble flavour. Poor bearer.
Scarier Mettine. (Burr’s.)
American. Pistillate; medium, conical, light scarlet, showy;
very tender, not rich; very productive.
ScHILLER.
German. Comes in a week after the usual season; requires
high cultivation. Medium, conical, dark-shining red; rich, ¢‘1b-
«cid flavour; not productive.
THE, STRAWBERRY. 683
Swarnstone’s Sexpiine. Thomp.
English. Staminate; large, ovate, beautiful light glossy scar.
let, and good flavour: bears only very moderate crovs,
CLASS III.
Alpine and Wood Strawberries,
Rep Woop. Thomp.
English Red Wood. Common Rouge.
Des Bois & Fruit Rouge. Newland’s Mammoth,
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
fryit 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,
Wuitz 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.
Rep Aurinz. Thomp.
Red Monthly Strawberry. Des Alpes 4 Fruit Rouge.
Des Alpes de Tous les Mois 4 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 sprmg 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 Auping. Thomp.
White Monthly. Des Alpes a Fruit Blanc.
Des Alpes de Tous les Mois a Fruit Blane, &c.
Precisely similar to the Red Alpine, except in colour, Fr tit
conical, white.
684 THE STRAWBERRY.
Rev-Busu Aupine. Thomp.
Rouissgon. 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.
Wurre-Busu Atrine. Thomp.
White Monthly, without Runners.
Buisson des Alps Blane, &e.
This differs from the foregoing only in the colour of the fruit,
which is conical and white.
CLASS IV.
Hautbois Strawberries.*
Peasopy’s New Havrsors. (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.
Prouific 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 stalke.
THE STRAWBERRY. G35
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 Havrsois, Giopr, Large Fiat, &c., are scarce-
ly worthy of cultivation here.
CLASS V.
Chili Strawberries.
TRUE aa 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.
Wunor’s Surers. 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.
YeELLow Cari. 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 Strawzerry. Thomp.
Green Pine. Fraisier Vert.
Green Wood. Powdered Pine.
Green Alpine,
Fruit small, roundish, or depressed, whitish-zreen, and at 1a-
turity tinged with reddish-brown on the sunny side. Flesh solid,
greenish, very juicy, with a peculiar, rich, pine-apple flavour.
Ripens late.
326 THE MELON,
CHAPTER XXVIL
Ture Menton.
Cucumis Melo, L. Cucurbitaceee, of botanists.
Melon, of the French; Melona, German; Jfeleon, 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 ¥s 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 digoing a foot deep, and two feet across,
which are filled half fall 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 cucumber 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 beth against this insect and the cucumber flea beetle, a lit
THE MELON. 68'i
tle black, jumping insect, that also rapidly devours its leaves in
sone 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 growr
at some distance from any other sort, or even from any of the
cucumber family, otherwise the seeds of the next generation ot
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
ereen fleshed class, is the greatest favourite with all American
gardeners. It is high-flavoured, uniformly good, very produe-
tive, and in all respects adapted to the climate.
Melons may be divided into three classes—the Green-Fleshed,
as the citron, and nutmeg; Yedlow-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 cultnre.
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,
Nutmec.—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.
>
588 THE MELON.
Franxum’s Green-Fiesuep.—Very excellent and produc:
tive. Fruit rather large, roundish; skin very slightly netted,
greenish yellow when ripe; flesh green, exceedingly tender and
rich.
ImproveD GrEEN-FLesH.—A_new English variety, of exqui-
site favour. Fruit rather large, roundish, not ribbed, slightly
netted; skin thin, pale yellow at maturity; flesh thick, green,
and of very delicious flavour,
Brrecuwoon.—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 Appite.—aA dark green oval melon, of medium size,
rough-netted ; flesh thick, firm, juicy, and sweet.
CLASS Il.
Yellow, or Orange-Fleshed Melons.
Earty Canretoup.—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.
Nerrep CanreLour.—tThe 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.
Buacx 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 3 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 chietly for its earliness.
CLASS III.
Persian Melons.
Kersine.—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 Hoosarner.—One of the best for this climate, and
bears well. Fruit egg-shaped, of medium size, skin light gieen,
netted.. Flesh pale greenish white, tender arid abounding with
sugary, highly perfumed j juice. Seeds large.
Swesr Ispanay.—The most delicious of all melons. Fruit
large oval; skin nearly smooth, deep sulphur colour. Flesh
greenish white, unusually thick, crisp, and of the richest and
most sugary flavour. Ripens rather late.
Large Grermex.—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 foregoing 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 Grezn
Vacencra and the Dampsnua are the three principal sorts ; they
are oval, skin netted, flesh white, sugary and good.
CHAPTER XXVIII
Toe Warer-MeEton.
Cucurbita citrullus, L. Cucurbitacee, of botanists.
Pastewr, of the French; Wasser Mfelone, German; Cocomero,
2
THE POMEGRANATE. 699
southern garden. If raised in large quantities there, it would
become a valuable fruit for sending to the northern cities, as it
is now constantly sent from the south of Europe to Paris and
London. Ledges are very often made of it near Genoa and
Nice.
PropaGation AnD CutturE. This tree is readily propa-
gated by cuttings, layers, suckers, or seeds. When by sceds,
they should be sown directly after they ripen, otherwise they
seldom vegetate. Any good, rich garden soil answers well fot
the Pomegranate; and, as it produces little excess of wood, it
needs little more in the way of pruning than an occasional thin-
ning out of any old or decaying branches.
alae There are several varicties. The finest, viz.:
. Tue Sweet-Fruirep Pomegranate (Grenadier a Fr uit
ae with sweet and juicy pulp.
2. Tne Sus-Acip Fruirep Pomegranate; the most com-
mon variety cultivated in gardens.
3. Tne Wixp, or Actp-Fruirep Pomegranate, with a sharp,
acid flavour; which makes an excellent syrup.
Besides these, there are several double-flowering varicties of
the Pomegranate, which are very beautiful, but bear no fruit.
They are also rather more tender than the fruit- -bearing ones.
The finest are the Dovste Rep Pomegranate, with large and
very splendid scarlet blossoms, and the “Douste Wire Pome-
granate, with flowers nearly white. There are also the rarer
varicties, the YELLow FLowereEp and the VarrecatTep FLow-
ERED Pomegranate—seldom seen here, except in choice green-
house collections.
APPENDIX.
REMARKS ON THE DURATION OF VARIETIES OF FRUIT
TREES.
Ir was, for a long time, the popular notion that when a gocd
varicty 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 er 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 modes 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 discases
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 tlie experiment. Seedling fruit trees, it is well-
known, are usually several years before theySproduce fruit. But ifa graft
is inserted ona bearing tree, and after it makes one season’s fair growth,
the grafted shoot is bent directly down and tied there, with its point te
the stock below, it will, the next season—the sap being checked—produce
flower-buds, and begin ‘to bear, long before the yarent | 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 bearing—so barren—so unprodue-
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 Mew 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-
ragation, varieties are constantly liable to decay or become
APPENDIX. 703
comparatively worthless, we believe that this is owing not te
natural limits set upon the duration of a variety; that it does
not depend on the longevity of the parent tree; but uy on 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 bearing
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 varicties 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
TO4 APPENDIX.
reut 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 J eremiah.
Having stated the theories on this subject, and given an out
line of our explanation, let us glance for a moment at the actua.
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 stronzest 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 i 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. IJ 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 ordescribed 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, Chiumeeaiel
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 rept.diated apples and
pears still hold their place among all the best cultivators in
both England and France. Nearly lialf the pear-trees annually
introduced into this country from Fi rance, 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.
Ae selec
APPENLIA. 708
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 tnat the facts here, judgec 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 Casar—
that is to sayg 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
lusciousness 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 ofter
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
30*
706 APPENDIX.
The apparent decline in these districts is owing to the lightncsg
of the soil, which in this climate, under our hot sun (as
we have already remarked), lays the foundation of more thar
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 is 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 77-
organic food. with the same sorts grown along thf€ 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 s entirely
worthless. This rusty and diseased state of the skin, is caused hy the at»
tack of a minute species of fungi (Uredo, Puccinia, etc.) which fasten
upou, or are generated in vegetable surfaces in a languid state of health.
ye
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, i 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 varicty 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 Mona
himself was fully aware of this, and therefore resorted to “gratt-
ing by copulation”—in fact, root-grafting—well knowing that
on common stocks these new varieties would, i 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 varicties
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 treeg
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-
tier of the vine are said never to degenerate, and this is per
708 APPENDIX.
haps owing to their having very rarely been propagated ty
grafting.*
We are not without remedy for varieties that have partially
decayed in a certain district. If the trees have once been pro-
ductive of excellent fruit, and are still in a soune 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 mail 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 foliowing seasons. After this it will generally bear excel-
Jent 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
wg 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
varicty 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, &ec., 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 does 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 tirn to page 62, he will speedily see why this var ety has not fallen
into dscay at Pelbaia fann.
Sa
. Tek
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 he: althy. “The
decay,” says he, “ of the powers of ‘life in the roots of seedling
trees is excceding 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 0:
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 oratt feeble sorts on pieces of
roots, with a view to establishing them finally on their own roots,
or to raise them from Zaz yers, 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 sca-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 certaip
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. Ualess 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,
~
Tit AFPENDIX.
From these remarks, it wili be perceived how importar.t 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.
Nors.—To prevent mice or rubbits from girdling trees.—
Sreat injury is done to young orchards in some districts by the
meadow mouse. This little animal always works under cover,
and therefore does its misclief 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 thisis 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
‘ring 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 ‘t
does no injury to the tree. A dry day should be chosen for its
application.
English nurserymen are ip the habit of protecting nurseries
of small trees trom 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.
Notze.— 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, ind 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 tranks with thick and rigid bark, asa
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. 711
penetrates into all the crevices where insects may be lodged,
destroying them, and softening the bark itself.
Notr.—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 Louzse 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 d’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’Egpagne.
Reinette Triomphante.—Ren-ett Tre-ome-fant.
APRICOTS.
Albergier.—Al-bare-je-ai.
Brianeon.—Bre-ahn-sohn.
Belle de Choisy —Bei de Shwoi-sey e
vee APPENDIX.
Belle Magnifique —Bel Man-gne-feek.
Bigarreau.—Be-gar-ro.
Bigarreau Rouge.—Be-gar-ro Rogje.
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.
Chasselas 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-renk
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.
3elle-Lucrative.—Bel-lu-crah-teve.
Beurré de Capiumont.—Bur-ray de Cap-u-mohn.
Beurré @’Amalis.—Bur-ray Dah-mah-lee.
Beurré Gris d’Hiver Nouveau.—Bur-ray Gree Dee-vair Noo-ve
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,
Deucquia.—Boo-kiah.
*
APPENDIX, {33
Calebasse Grogse.—Cal-bass Groce.
Capucin.—Cap-u-san.
Chaumontel tres Gros.--Sho-mone-tell tray Gro.
Compte de Lamay.—Conte de Lah-me.
Colmar Ipine.—Cole-mar A-peen.
Crassanne.—Cras-salin,
Cnisse Madame.—Kuees Mah-dam.
D’Amour.—Dain-oor.
De Louvain.—Dul-oo-van.
Délices d@’ Hardenpont.—Day-lece Dar-dahn-pone
Doyenné d’té.—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 dOrleans.—Du-shess Dor-lay-on.
Enfant Prodige.—On-font Pro-deeje.
Kpine d’Kté.—A-peen day-tay.
Figue de Naples.—Feeg de Nah-pl.
Fondante d’ Automne.—Fone-donte do-tonn.
Forme de Délices—FTorm de Day-lece.
Forelle.—Fo-rel.
Fondante du Bois.—Fone-dont du Bwoi.
Fortunée.—For-tu-nay.
Frane Rial ad’ Hiver.—Fronk Ray-ahl Dee-vair.
Glout Moreeau.—Gloo Mor-so.
Tféricart —Hay-re-car,
Jalousie —Jal-oo-zee.
Jalousie de Fontenay Vendée.—Jal-oo-zee de Fone-ten-ai Von-day.
L*on le Clere.—Lay-on le Clair.
Limon.—Lee-mohn.
Lou‘se 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.
Reinve des Poires.—Rane day Pwore.
tousselet Latifi—Roos-lay Hat-eef.
Saunspeau.—Sahn-po.
Sieulle—Se-ull.
Sucree de Floyerswarda.—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 Longh,
Verte Longue Panachée.—Vairt Longh Pan-ah-shay.
Virgouleuse.—V ere-goo-leuz.
W ilhelnine.—Wil-el-meen.
PLUMS.
Abricotée Rouge.—Ab-re-co-tay Rooje.
Diaprée Rouge.—De-ah-pray Rooje.
714 APPENDIX.
Drap d’Or.—Drah-dor.
Jaune Hative.—Jaun Hat-eve.
Mirabelle.—Me-rah-bell.
Précoce de Tours.—Pray-cose de Tour,
Prune Suisse.—Prune Su-ece.
Royale Hative—Rwoy-a: Hat-eve.
w*x We have added to the Index (at the bottom of ihe pages) such varieties
as are referred to in the Bovy of the work, and were omitted.
INDEX TO THE DIFFERENT FRUITS.
[The standard names are in Roman letters.
ALMONDS.
Page
Amande Commune ....ce.ede 23E
Amandier Commun ........-. 233
Amandier a Petit Hrnit...... 233
Amundier a Coque Tendre.... 283
Amandier des Dames......... 233
Aimande Princesse........05 233
Amanda Sublarnte. «10 is acs <'' 23
Amandier hes Win eased few. Soe
Amandier } Pitaclte. psohr ahah hs Sie BE:
Aimiunde Pistdche .......... 934
Aimandier & Gao: Iriit...... 233
Conunon Sweets Oe ales 233
Aimandier- Pécher ......4% Ser es
Bitter Almond.......... Ha eees
Common Almondl........ Oe oeeD
Douxw a Coque Tendre ...... » 238
Ladies’. Thin. Shell. ees ks 233
Long Ward-Shell Almond..... 233
Peach Aloromdlae nk eae: os ex 234
PERE TA Sekep SRN Oana OF GS 23)
Pistachia Sweet WMmond: . 234
Soft-Shell Sweet Alicud:. Hei ee
Sultan a Coque Tendre....... 233
Sultana Sweet Almoud....... 2384
APPLES.
Abboitt’s Sweet... ..... eis we VEL
Adains..cckes oes ates LES
Msopus Spitzenberg.......- > 105
ABs 0pus een Sie Cee 105
Agues’s nab heres were Fh Ses a coast OLD
Ailes... we leita aifaihe: wee letamie se = ae tis
ATOda ccs Owe ciataistersieeie ce we
| Alexander shasavajey danagin:
POLES ROTI: ays, oc ene aialerstats
American Summer Pear....
American Golden Pippin.....
Ainerican Beauty ........ :
American Newtown Pippin...
American Pippin....... ayaliesele
American Mammoth.........
American Red Juneating ?....
ATID ELS CUA cia sfey ox arara,'o Serato e
BAL ahem ae mates ah ea ee ee
EAR Ug CHIC na ae ce
NY WOU Cie Sree sisrern s+ a> aleyie oe
PAM UNG aren es, avanovesait teferais
Aromatic Carolina ........:
Arbroath Pippin ....... mets:
PASTA) aie, Ar ware PA vee Pte
MutunmMePerriMalls- wastes
AmtomnmePip pune oe asker
Mubumnal Swear bisie 0 Aereete
Autumnal Sweet Swaar.. . .
Ast Ags Deis nots Sieieks eiaieks
Autinn Strawberry... ..e.e0.
Autumn Sweet Bough .......
EAT OTE fais «% Wisin ts A CES
PAL GR Re es Se so SPER .
UC ULNA i petra so ee ieee ce
MOM i Sicran cps oust een Laren ae
PSUCHTOLO SIG. ve: She aeeereeees aioe ee
Ghee aia t= RT. CER ee
Braitley StS pice aad hcoucr soc aterets Se
Bailey's Sweets icc t i cleo veinwt
The synonymous names in Jtalic.]}
Page
206
206
a
vas)
ILS
88
207
214
138
228
207
114
85
85
85
85
114
219
114
J14
114
114
115
115
115
187
163
Ti
183
198
207
11¢€
fi
11€
116
116
11é
*
716 APPLES,
Page Page
Bailey’s Golden........es00.. 117 | Bough...... ocipis oh iciaicin\sie's ern
BArbOUtns cee Tacit elects. IG |W Ohatinal ic eeeiee si orejalclels Mtemenes
Baker’s Sweet..... Bipisiee fell o Meld -|SSOLIVIESKVirn.s Setar ee sJelorai bie ree neOet
Baltimore. vcmieecestecir ree ews L Ldn OXtOrd ons. gui “atelier wee
Bars aris Saieleiaigiisiale le oes eh LT) (Bonsdortler’.jacuemi bane aaa
Barrett .'.2 asa yascmsor Luis! Borsdorf’ .... REESE Bpeoaccs
Bay Apple...c.cseesccoeess 186 | Bonne de Mat..... soecccees 186
sobs LET Oo eRe - 146 | Boalsbure,. 2): ...<'s sapere -s 122
Bayfordbury Golden Pippin. « 146) Bonus ot cons Bee oe ee
Baldwin Sweet.........+..+. 207 | Bourassa......... Pe Ia ota
Bares sas Bie. lejeislac epejeieinieje «'o e20T.| DOWNES WEEE. TAT SEIOOW Chives. «ais: 8 sic Ak eee aves
Clarmont Pippin ........44. Dat Pension. |, 5 aatuias ent tear
Oivrer els serait teje.ce © «0.3 ito OLD NVI RAM EAL® ot cratic er ot erase aie. otoke
Co ogswell USCOTMMGUM Os slo: 6, 21 aatiiin| DISNATOQOMW reins se cie'e tae ole elerace
Cobbett’s Fall Pippin. Sao Mey AOIPM a ate. 218
Ear ly Red Juneating AE es 139 | Mlushing Seek-no-further..... 148
Early Chandler...........6.- BUS.) Ut LRSSet SS. < ae wiore arene 221
Easter’ Pippi: ©.e8.. ses (2s DIDS) MorescySeyreec. cs cee = 22
Ler ly OF OFtOR mrisa. ae sacs = 6 215 | Pormnosa: Pippi. <6 ae aces . 184
Edger ly’s Sweet... . L16:| Hornwalder .. Soe as so eae ete
ieee s Aromatic Pippin. P16:| Wockt oceans). cae amet 144
EGG EL OTE mies eeietoonep ete dete ae Dbl n | sP ound inet ae. Soe en wo 144
Highteen Ounce Apple...... -PLOSi Mord Apples. oc eed sie eale treme eee
Elicke’s Winter Sweet....... TADS Mort: Minnie se ecto e Aran puck!
d NEA Ae ec Cs By Ee 1S33l RrenchebipyMe ae. seeese eee 144
LU OWEPID DIN Ke Ree ceiave othe 135 | Franklin’s Golden Pippin. .... 145
Elder Winter Borsdorffer..... 2093 Sinentell Pi ppeis. 2 eta c ake vies 176
Bis Sek keane 2 tase eines Q1ONeironk Rambour...... csc es 182
Embroidered Pippin......... DVS Shipenas OF dbs tes sc ste. Oe ok 212
Himperor Alexander ........ 206) | ra is deep purts sass ss sia a efee items
English Golden Pippin...... 146:| "Halton. ewes sche Bein! (lis.
English Pipping ......0.05 VES -| Galeraeiatae | xd dettade nnn 74
English Nonpareil.. .......+- 918) Garden Royals 2 joes cn iaeweee 79
Einglish Codtingeae .... 22065 AUZROY BLES 05 O12) I ere Areas Sry GK, 145
BNGUER SWeete va ok sca ec ake: 190:| Garretson’s Early ..........% 145.
Higlish Vandevere........++. LOS | Gite Pip pints. Bet) ete arrears 209
Mn held-Peatinaitiy. tare seis 140; | \Gargiow ssAngle se. 2. nee 131
Lipse’s Bwedl. s62- 3 « aoe es sees csi 149:| GoldenvHarvey! st... -ce tere 214
Fall Pearmain .\. 2 7titee sis... 148.) Golden Applesvsss aeencecee 214
Fall. Orange.......:. 2.) sips «ss 143 | Green Newtown Pippin...... 88
Pau Jennesting « «54/0025 toe 213 | Green Winter Pippin........ 88
MV ONPEUBE =. Fons Sic ve Diy sasvejetel ates = 94 | Green Seek-no-further ....... 148
Hairbaniks. See ss\ehicalsayaeloae 141) |JGreenskine yes ceaee oes ieie a aes
Wapley’s Red jin sta s wcreleiele!are 142 | Green’s Choice. . ~~. ceive. . 148
Fallawatters. f casiaies a005:6 ees 142 | Green Mountain Pippin...... 148
Valwalder Bee Sleetetato rata) « soos «2 42.) Green Cheese. .'...%2 Die secu 40
Fay’s Russet. . ealecs comes, | GreentAbram.... 2 o2 t. ater « 124
Father Apple.. woeslesiee's eos (180)) Greentoweetn otic iiam esr ee
Fenouillet Gris . Aareheia eratere aioe 213 | Green Vandevere......+.2+2+ 199
Fenouillet Rouge............ 213 | Green Domine... ....2.cce6. 0 eld
Fevouillet Jaune............ 213
PORTIS « 6 wire cease @eeeeeeeee 166
Gravenst@in-.: ocsssecaietus 2 eu
Grave Slijeé. sisie.. 5.5 stage cus ee
Lurly Marrow suede Fes diebewsuecstewe 212
i 1
Gros Ap: Rouge..
Greasy Pippin.
Grosse Reinette d' Angleterre. .
GRMN BUF 06 «alae wee ae
GEEPORVANE 552 vives opie ne ae
Grand Sachem... ......+.-
Grosser Casselar Reinette....
RICO TEN G55 15 oola's wveiets ts cnc
Grandfather
Greasy. Pippin ......0. Acvnme
Greokon Apples cise a5 ciuvela'a oa’, 45), 21% | Nonpareil’ Scarlets. sci. 5.0. 218
Millcreek Vandevere......... L042} Nonsuchiectees cis iciersys Se raicie saeco
Milton Golden Pippin....... 146 | Nonpareil, Old......... Panes ele
Michael Henry Pippin ....... 1%2)| Norfolk Pippin... acsse.0) Red Russet... :)c ote +c< owes 97
Pomme Regelans ........4. T30s| Red'Canadac)eek\a> sieathes Ped 0
Pomme de Berlin ........4. TS Red Astrachan:s. 5: . sacisivraeae 99
Sweet Wine Sop ssc cl.c aces. L902) Wagener... As5 dae ae ee 11¢
Sweet Romaitie: sie. scuw 0. ait mahereeier . 237
Wine Sop. .....se.ececesens D5) Beas ooo 272
Busch Weichsel......2...00+ STS RDVCRNM < share tel tetas ete Rarer (|
Cerise de St. Martin. .......- 280 | Elkhorn of Maryland siecle asta 10
Jerasus Virgintand.........- 280 | Bilton... oi. ..2 ccs ease eee ZOU
Cerasier de Virginie......+6. 280 | English Weichsel ?,.......-- 275
Champagne ..,..,20.e2++++- 259 | English Morello......... sels SOE
Chinese Heart... c0..ce.020++ 269 | Ever Flowering Cherry....... 280
Cherry Duke... cccene..-++ 213) MRMBOTIE To. cess ewescens. Beer i2 |
Sbristiaua and Mary......... 275 | Flesh-colured Bigarreau ..... 252
798 CHERRIES,
Page Page
FIOFENCe. ainsi os bic ace epee Sk Hildesieim Bigarreaw........ 258
Plewmishs S255... 9 ais Dai iubwea, 5 BOD, p AOR LLE Yuu tals ones crater ae ae
Flandrische Weichsel......... 278 | Hollandische Grosse ......... 249
Four to the Pound........... 271 | Holland Bigarreau?......... 249
Friihe Kleine Runde Zwerg Hobman'’s Duke .......000004 278
Weichsel) eee ence. AZT 8 Honey, pee ieee POPE. CUAL
Fraser's Black Tartartam .... 250 | Hovey...........0cseces .- 262
Frrasir’s Black Heart... .... 250 | Hyde’s Late Black ....... caf 208
Brastr $ Blak Nackses «210s .. 250 | Hyde’s Red Heart........ ve hZO
Fraser's Tartarische ......... 250 | Imperial Morello.......... Be rath)
Fraser's White Tartarian .... 271 | Italian Heart........... wae. 249
Fraser's White Transparent .. 271 | Jaune de Vrusse ..........4- 270
Gascoigne’s Heart.......-... 269)|\Jetirey’s: Duke... ....ocscn bie 26d ian 278 VUE poredress yr eee Oe
Plere ers clie Pr cstere Sasa 'e'se'a sexe 268 | Leather Stocking............ 264
Herefordshire Black......... DED) LCR RCTIN. sw vin. 2.a'afayiePeNe «ein «+ 272
Herefordshire Heart ........- 269) | Dion's Fant. in cutesencialeiaaitnie Oe
Herefordshire White......... 261 | Logan’ .. 250. detains 5 Pacvalare 264
Hildesheimer Ganz Spdte Louis Phillips gies en tc.-na 208
Knorpel Kirsche....... +268") Lundie Geam Vatieems-. occ ces 200
Hildesheimer Spate Herz Maydukec. cra5.:eqaer+.0\2 ieee
KAtraches eat ee ots Boe Parra O58 || Warzard.es Sees xix. Sp eaten ee
CHERRIES. 729
Page Pag.
ML Oar ric elec tecrectaevene sae OTS) Ronald's Heartisa.ee cicemtne Le
Martin's Weichsel..........- POU MOCKPOrL z/.2-5 tances SO ee ty
Magnifique GE TSCCOUE Pisa. 51013 272 | Rockport Bigarreau........, 258
Manning’ s Early Blackheart .. 270 | Royale Hative..........0000: 278
Manning’ s Late Black........ 264 | Royale... ay aueveratayel stem stew 275
Manning’s Mottled........... 264 | Royale Ord: MOU Gieats fevers a Pee 275
Madison Bigarreau.......... 264 | Ronald’s Lerge Morello...... 277
Merry Oherr: Ye See eM ROYAL WUE Gs. o. ccacne ewe 277
Merisier a Petit Fruit ....... 255 | Ioyale Anglaise Tardwe... 217
Merisier d Petit Fruit Noir... 255 | Schwarze Herz Kirsche....... 250
Merisier @ Fleurs Doubles... 279 September Weichsel Grosse... 277
Merisier a Fruit Blane......- 270 | Serrulated Leaved Cherry .... 280
Merville de Septembre....... ICLAPRIM OM, 215. c20eteie! s.0ie eth ate . 44 sels cies ie scarier 267
UGG) Ue anise arcane 265 | Thompson's Duke.....0.-0. 273
Gmlieaatae err tects Nesegst stash ciete's O71 | Tobacco ieaved... 5.1.6 + si. « 271
Petite Cerise Rouge Précoce.. 278 | Townsend.........eeeeeeees 268
ENEMIES AIHA J/ohe's). 2) os'cr' elaine ele DEON EESUH OUI. Molalel-ic. vain sielst siere 278
UVC: CHETMY se yaiats. siaispaiekisiass 279 | Trauben Amarelle........... 278
Plumstone Morello........... 2747 | Tradescant’s Black Heart .... 267
PPOTEUGAU DUNG. cia. aa 'e's%0's alels DDN Lr COCSCOMILIS - .. «i n.0\alovn'areintermrntats 267
OMAGH chctevaterers:'slerstereiere’s ... 265 | Transparent Guigne.......... 267
AE ONVMLAE GEM arevere stay ate sts) > ces atanere me
Jin Versaillaise oo 010 'sc¢ss0-< 2A MWMAMLA «hla lokieie.6.c.c «se ac aetaerten 292
Lia Hative....... Se moalaiel see OA RRL LILO Ris ees ce nce oe ee 293
Lig 1G) an eae Sonteias QBE | Ure sere, cisisa,sce yore eter ese aah
Long Bunched Red....... See 2844) Neri: ss... SOMA Sea ae 293
May's Victoria ..... pete rated 280: POCOchy. Bntversvatare: © stale ene shares Oe
MISSOUDIN ica chee BintaKs se rgexeiae 286.) Presussata cy.» secieemieeeeen eae
Morgan's White ......0.-s «286: | sed. aero eee stale iaiamints taasteus peoeDL
Morgan's Red ......... wesc) 284i SH (BrOUM Ness te cme piejeiniait oe
New White Dutch........... 286 | Small Brown Ischia.. Simiele sulle
Niu Red sich renters Nepetels « 0, 2849. ViOlette ss. cbs «seine cee tees rie 292
Pleasant’s Eye........ veers. 283 | Violette de Bordeaux........ 292
Princepadberts cc snc «2 octes «-- 284 | White Marseilles ........... 298
Red Flowering..........- 2+ 286 | White Napteseiats ve... 2 ate peice
Red Ditech. . tas. acct Be re OL White Standard...........+. 298
Bed Grapes)... ces), genes 280. White (SCH. co oaies.. cs. s DUe
GOOSEBERRIES—GRAPES, 135
.
GOOSEBERRIES. Page
Page Wainman’s Green Ocean..,.. 298
Berry’s Greenwood.......... 997 | Weathercock ...........0. co entage
Boardman’s British Crown. 26 | Wellington’s Glory.......... 298
Buerdsill’s Buckwing ....... 297 | White Honey...........4. +» 298
Capper’s Top Sawyer ........ 297 Woodward's White Smith .... 298
Capper” 's Bonker Hull .. 0.2.24 297 Yellow Champagne Chine cin c eet
Capper’s Bonny Pass hI oe DAG WAVICULOW SEAL). 05, - welerareie aes 328 | Rudeshimerberg..........40+ 327
WM ROM NG TIS yc («cece 6 siave'/e 9 8 328 | Salisbury Violet ..........4. 319
MRIS em dO) TOSS. a taje. cts s)n(eisie« Mem meaegt Peters oo a ie poh aan 320
PMAPSEULEL LCT on. <6, 3 aysine's) Sears 5 8 826 | Sauvignien Noir..... ....-- 322
NOR es bee asus, svsie; SEOA DMCA WCLD UROUMGY \... ss neces ore 318
Raisin des Oarmes .......0+ BQOUEL TOU Ger sca. cles c's os vain Seremes t!)
PMSOTe CEs ACID Ber sicra Mier dleieve.cf eee COLLET x ress: Scere a co sc Shpetibare 319
Kassin d Espagne ........... 820 | Turner's Black ......... Siavetal eed
RQASUTE MET ECOCE (ores /Nerdps)ss ase ove Sie Malentine sia leaner ate kon 319
Raisin de Bowrgne.......... 318 | Variegated Chasselas......... 328
Raisin @Awtriche. .. ccs... 0\s Dee nV. CIATEO'/,7.75 cel eyartigreveinen Seneiees 346
Raisin de Champagne....... oes |: Verdelie 2).../Jeci tak &- duels 325
Raisin de Frontignan......., B26! lt Verdal”.eeeee nates. Seman 325
TETSTIENSUISS Cae sik gel ences Eicon (OABrh Vr dilhiGlaamied fers as, cranes 325
Rasg EAL ESS vd siovajufein nae « » 328) | Vitis: Vailpind.. . 3s. 2 eereens B45
RODECCA eee Clee ages Sesicie eis Sc 343 | Vitis Rotundifolia ......... . 845
Red Chasselas............ Bp Ot A ROLOT Us « sre) arreievevene' ea 319
Red Hamburgh... 40 BED) Vrai Auvérnas «Asia tue eae 318
Red Muscat of Alexandria ... 320 | Warner's Black Hamburgh... 819
Red Frontinac of Jerusalem. . 320 | Water Zoet Noir. 1.2... 1. 32d
Red. Resling. Wiens ser .2.2. 335 | Water Zoete Blane..... .. Gere fs
Red Seuppernong.,,......... 883 | Wantage ........% poets staieane . 329
Warren .'. 0053, 2c Se epi es nee
Teed Muncy © os: «cieroteiatetne os e,0) BOA:
-
Wiymian ae. «once
secece O46
T34 GRAPES—MELONS —MULDERRIES-—NECTARINES,
“ Page Page
Warrenton « x abole faronetolte . 647
Witte: PROASOM oscse care cisa'attnsis SEAT BIRUAGK tate tara ropa cetararisrto ve iahets eke eae 650
Wiesser Muscateller ........ 326) |PBOstOn'. erste 647
COUISEI NN A ee oixc aks hie aasioic eretnl 688 eed
Se. nor | D' Angleterre...assceeseccees 650
COME OD tee etnies tiekeks steisieere) ais 687 ‘
Pog DOWItON:.u < caterers ere eietekaieete 645
Karly Cantelope........eee0e (els ist sega teen saite
sighs |e 2e. LALLA Rs moan Ne eee eee 645
Franklin’s Green-Fleshed..... 6388 feet
sq. | Duesdu Wellier's)./ 520). Sheer 645
Green Hoosainee.......s0e0e 689
I a ya Sig. || LIMON LBL Biow cies so ain eee 645
mproved Green-Flesh ....... 688
Ei g/l LIC) GAULELLO a alwierejarctsss clea oe 645
RE GISI Ore ig. oe act «> otrmeerras 688
a Fon |pluke de Lilley. sus sk eet 645
arce GErmelsrewic's sleustes conte 689 | :
2 ; tet LONELY. RLQGIG> © ane nate oucieheeaterctoms 650
Netted Cantelope ........«.. 688 Early Black Newi
LOTS Se Ghee em oD inion ode 687 | ary Black Newington... ..« 650
E Siatnin »o9 | Larly Brugnon.......ecse oo. 649
Pine Apple sitet. omcvie stints - 688 Meh Violet 649
Rock Cantelope .......-+-00+ 688 rabid SCE ses 0 sins eae agile
Skiliman’s Fine Netted....... GSS | UNE Oh sist 2 55's ee eee are y
dane Tenaliai 689 Emerton’s New White ....... 647
‘Signage 8? ge Se Rawehildtsy.\ 2200:. vipies tone 646
Fairchild's Harly.. . cic Scu ents 646
Fine Gold-Fleshed.......4. .» 650
2. WATER-MELONS, Flanders sive 8 see ees nica eaeag.
Porsythyeetss ives -eeeaepeete 349
Large Scarlet........ seeeee GLP RCO MUDOTL Me ss a/cie eels eiemle cece 349
WIOGONG VEGI i fot =. ae eters tie PALS WV Hite Bubert << cece cecvae ee 349
EPR SH a ee DRM a cya erate 645
PLU Rem Raa eA aie se, waa cee OLE
Lord Selsey’s Elruge ........ 649 OLIVES.
Lucombe’s Black ......0.-00e 650
Lucombe’s Seedling.......04. 650 | Broad-leaved.... ....... Sew /
MTree ee areas 6 «ces oic-clate 64i7a|onerleaved j.'s. 0. wae a ose 697
Murry Beret be Lhe NM! 647 | Olivier a Fruit Arrondi....... 697
INGER SAV HNC oo oc che wcck 647 | Olivier Pleureur........... 697
MET SCRUTLCL TA a hos ack oak 649 | Olivier Picholine............ 697
MEWANIITe A meee Ly es 6272) Wild Americans. s\beeciceccre 696
New Dark Newington........ 650
New Early Newington ....... 650
Newington ereptsiete als Sials/scntue 650 ORANGE FAMILY.
Newington LW Vico a Beebe asc 650
Tk eM AES ea 646 1. Orang Hee
GIMONVIIte tec ret. ciscate ce evens GAS Bergamot]. 22 htiece + ecco COS
Ciena, tan fae ote sects 651 Blood Redirect he is calor 693
Ola Newington. sn. . site's es tee = 650 | Common Sweet ............. 693
La aR oe a ES ie 650 | Hingered........ reine eishereler= 694
Perkin’s Seedling... ...04s00. G47 |) MaltesOr cheng sees <= 693
IRETeTDOROUGI So. )-). clociclajeces © GAS) hair. 25 ornare coo kcorateee 692
Petite Violet Hative......... 649 | Pear-shaped........225.+0++ 694
MRELCY UOTOUON iolaid's\ofutatre cts «63 5 GAGIIEECOUCUN. «.”.2 smrcto sets wierertetinsle 694
Pitmaston’s Orange.......... GARDE VINC esr tenie Grice ier dS evan o94
odin mia ss 57.2 satel s\aie'evace = GF 1S ste MAChael Bina se kee aicic es ee 693
ME OTOTUR TE alas a 'ais's Sofa ce ean G51 | Sutect=sieuned es 26 v2.0. 02,00 os 694
POUGHARONAN. 5. wee ses c= -. 650
Scarlet Newington .......... 650 2. Lemons
UTE A GN SERS h Sika asciceleats Goo" Gommon:. (cf teenie 694
REO TA I oe es wan s 0's 650 | Sweet ...... sake teint eaitye 6 694
Smiths, Newington... s,s. - 650
SUTURE TOVE is we Unie lee a ecrs 646 3. Limes
Bbaniwieke cciots toes oe cette ess CLS GMMOM ee <5 Sao eee . 694
ERETUPLEN RA MIs sales foe ee ons 646 | Pomo d’ Adamo .......cccces 694
PETIRURUSD re hoch ere See cae 648
Violette Hatives sac 2.26 Se: 649 4. Citrons.
Vielet ws hehe see cae pre 6) ORD SM ROTAR, «ise calorie mane atatleores eee
Violet Red at the Stone ..... . 649
Violet Musk......... able stares 649
Violette Angervilliéres....... 649 PEACHES.
Violette Musquée........02. . 649 |
Williams’ Orange...... sae MOULSs PA DTICOLCE:.. «cece EE BEI 625
Williams’ Seedting.........- 648 | Acton Scott.....ccc.cccecee 607
x Admirable Tardive........+++ 60S
Admirable Jaune.......0008. 629
NUTS CAIIUROLET. 5 stereo io, Sie escksiateteyaie 613
PS VATE AUIC (TR OSA ie eee 634
Chestitat 2.0 2. prsiiensiys fs 5 srs SAO) A708 c's. x cree ve ae paeaa ewe Sor 611
Chinquapin, or Dwant Chestnut 349 | Algiers Yellow....... siehepaseia 639
Cosford Filberts. J ae2.6...2-. 349 Algier THEREON Ai rere tastetaheiens 639°
European Walnthe. >... 348 | Apricot Peach.......0.0+. -- 629
FIErE s wielc asic eee Sie eieei aie of OAS CA SUOT ter cia, Sieve, ste) ater cione'« aiAaaeateal
Frizzled Filbert. 125. seesee> 049
Avant Rouge vcs. .csceee vee 623
A “*,,.
eer ‘
? 1" ‘
iS: em be
136 PEACHES.
Page Pa
Avant Péche de Troyes ..... ; 622 Druid Hill .:.cjgpiaste aay él
AVG DUGHONE Areas tev eed o-xthete 623 | Harly Rane. « Beers ay Lie dep ea DE
Batchelder ot... see 607 }-Early Tillotson... Geceemeaninae
Eas AMR emer Better avant 608 | Early York......2. 2. sseeee O12
Baldwin's Lates c:. crs wwe oe .. 607 | Early Newington Freestone... 612
Barrington ................. 607 | Harly Sweet Water..... seeee 613
EB GUAT 2's Oe soe eke 619 | Harly Malden ........ else mya sieeve
Baxter's Seedling Hp aren 617 Early Admirable cee see eat
Bellaide Vary cack cases: 609 | Early Chelmsford........... . 614
eleebe autem tava nt ry wae 616 | Early Royal Gleor ge Sareor eck .. 608
Beil: BOUs6e = hens bloc cigs 616 | Larly Garlande.........0 .. 608
WBGHeS) teres eee Sis xg . 609 | Lar ly Purples. cvs «cioiee aie OLS,
Bellecurde: sac pees eae 608 | Harly Newington........0-- + 612
Bergen’s Yellow .........00. 629 | Barly Crawford........... -. 630
Blood Clingstone............ 635 | Larly Purple Avant ........ 616
IB LGOO CLINT Ro mimiac e ee Boo ROLY WON 7" isa Sinetantte 616
Blanton Cling 4-6 ts eueen ce 635 | Barly Vineyard......0cee00s 616
Bourdine ..4...0006. ee 619 | Early Newington. ........06 641
Bottleneck ahi 619 | Larly Bourdine.......... ofan O26
Bortlenux? Cling .12.5 eve eee 635 | arly Royal George ......... 625
IBDEVOOT ie Exe sls Scere ook 608 | Karly Red Rareripe....... -- 624
revoort’s Morris ......-.ee 608 | Harly White Nutmeg bs siaraeuts 623
Brevoort’s Seedling Melter.... 608 | Karly Red Nutineg....... wee 622
Brentford Mignonne......... 608 Edgar’s Late Melting........ 609
Brown Nutmeg .....+.0s00e% 622 | Edward’s Late White ........ 614
PBC aro Tce ee 609 | Eliza Peach........ one eyes 630
Buckingham ee se oeaw G07 | Miimira Cling 2. 95 os Penne 6356
Cambridge Teller ...crismene Mi . 609 | Emperor of Russia .......... 614
Carpenter’s White. ...e2.o8- G09 MEavorife:.«. assleentce eee 614
Catherine. —-- 2: cgeeseteenne G36 Bavorite’ Red... 22..-eoee ctavelgts MOM
hane-Iiere......< kitece 609 | Fine Heath.......... os sterenis Don
COMPAS 1a) eee eames meter Behe 609 | Flat Peach of China ......... 643
Chinese Clipe aoe. oe eve 636 | Flewellen Cling Ryahate ix ieeeaet toate 400
Belle de Bruxelles........... 564
Helle [rcekatwe’ oi wkss Re nhv O—ROWWODOD eee oo
Bergamotte de Paques .......
Bergamotte @ Hiver.........
Bergamotie de Bugi ......005
Bergamotte de Toulouse.....
Bergamotte d’ Alencon....... ¢
Bergamotte de Fougere .
Bergamotte Fievee. ..lsicn-- =>
Bergamotte Syluange ......+-
Lergamotte de la Pentecote....
Bergamotte Sieule..... Rcielatess
Bergamotte de Solers ...... are
Bergamotte Caprand....... ES
Bergamotte Bufo....... brn State
Bergamotte Sunspareil .......
Bergamotte Lowise .......+4
Bereen: Pear... ... poke Roloc
BEV QDIGD 26 SP sieiaie!s, 010s soege a:
Beurre:d’Anjoo:. 0... feces
WWEUPTEMISOSCE, .. vs al. ecaveuetae Oheha
Beurre Diek........ Sa aries ore
Beurre Gris d’Hiver Nouv eau..
Beurre, Easter ..... cceyevtlni nce
Beurre > Langelier. Se ee cenee
Beurre Bachelier. as Pepe
Beurre Sterkmans. craaiaeiene nicer
Beurre Mowe. setecsiela chars ware
Beurre KMennes, Seas leree s ae
Beurreskichelieweemaeecre vere
Beurtie:Navezins cctucvaasteerc cate
BeurrevGittardyssjerciie cts ©. <%8 7
Beurre, Golden of Bilboa.....
Beurre Clairgean......... Sate
Bertie Wosswtlienearers oo ces,
Beurre Berckmans-sclaa.2.) coer
BeurreSaperiinercwieasie: sae
Beurity andes, pevecssienstareve Ae
Beurre Foutiere.s 2 on. cs aateere
Beurre Beaulieu aah dere
BSUTEeNWANLE. «% Sees wcwnr aie
740 PEARS.
Page |
Beurre Spence ........+02++- 466 | Lteurre Augusie Benoit... ... 467
Beurre Amande........ eee 466 | Beurre, Sterkimaws.....-.... 466
Beurre Bennert ............- 467 | Beurre Gris a Lucon ae ove 428
Beurre Six..... cccccccccees 461 | Beurre Gris Supérieur....... 428
Beurre Benoist ............. 467 | Beurre d’ Hiver de Bruselles .. 428
Beurre Qudinot ............. 467 | Beurre seo ee scevee 424
Beurre Goubault ............ 468 | Bewrre Magnifique........... 424
Beurre Drapiez.............. 468 | Beurre de Malines....... Sais weal
IBELETE) SOURS cite soins uns 468 | Beurre de Merode ........... 488
Beurre de Montgeron........ 468 | Beurre de Paques...... ecsnen 428
Beurre Bretonneau.......... 468 | Beurre de la Pentecdte....... 428
Beurre de Quenast .......... 468 | Beurre Picquery .......0++.+ 445
Beurre Gens... 2... a wiess 94091) BeUurre MOUuge’ <5... assiets mele wie, EO
Beurre Philippe Delfosse..... AGO Beurre Loupe .'ss)s sss stele .. 428
Beurre Scheidweiller......... 469 | Beurre Siewlle..........00. 435
Beéurre Burnicgye ss scl sie wiste Oda DCL EIS PENCE. wee ae wie, wieleie 438
Beurrey GUO tsjcmie sisials omerete 469 | Beurré Ltoyale....... oes. sie nh pe eee
Beurre @’Blberg so. s.+. 0000 cine 469 | Beurre d’ Yelie........00-++ 424
Beurre de. Konimp.). 0... <0» A470 | Beurre Robin. ...3-c.secee .. 490
Beurre Hamecher........ esas 4140 | Beurre St. Nicholas... 0.06 ) 400
Beurre Duhaume...... vesese 410] Beurre Charneuse 321 + < oie apa
Beurre Millet of Angers...... 470 | Bewrre Sprin........... mate eee
Beurre de Brignais.......... 470 | Beurre Bronzee....... Seton cis!
Beurre Leon le Clere ....... . 471 | Beurre d Hardenpont ........ 53
Beurre, Brown........ scseee 471 | Beurre d'Aremberg=. «asic este 53
Beurre d Amanlis...... we vice LUM || PROUT Ie AMAL OS.:n.s sina cate ieeenntel ame Oe
Beurre Duval .....0. sc0csces« 4102)| Beurre G AUSTEN. os cmaannine ei
Beurre de Nantes............ 457 | Bewrre Beauchamps.......... 406
Beurre le Fevre..........--- 566 | Beurre @Cambron........+2- 508
Beurre Bollwiller....... sesee 066. Beurre de Semin... «secs sacies SLT
Beurre Romain...........2.. 566 | Beurre Boucquia.....-...... 567
Beurre Seutin............... 566 | Bewrre de Payence ..... se see OOM
Beurre Kenrick....... Swies amt OOO PBeUrre Ga LeNEr: «csv sehen ae eo
Beurre ROX 3s. isle oie: Stele DOD I MOGUITEHL LAlE se mista Sty eletelolesens ees!
Beurre Preble............... 472 | Beurre de Mortefontaine...... 566
Beurre Colmar...... Maron 472 | Beurre Colmar d’ Automne.... 472
Beurre Van Marum....... was 654) Bewrre Dpine shes ss smecace eee
Beurre, Mollett’s Guernsey.... 472 | Beurre de Flandre .. ....... 473
Beurre Rance:,; =... 2s oo e's “413 | Beurpres de Bane xe 56: .'ss 5 oo. 473
Beurre de Capiaumont....... 473 | Beurre d’ Alencon ........+ .. 564
Beurre Nantais ....0:2002.4 457 | Bewrresdurore :..5.10.e oes 473
Beurre Blane de Nantes.....- 457 | Beurre Bieumont ......0-. .. 474
DS CUMT ENG TUBS sas few ctels w'e’=!m siete .. 471 | Beurre Romain ?.......000.- 474
Beurre Rouge ...se.seereres 471 | Beurre de Beaumont...... wee 475
Beurre W Or... .eceeeseeeeeee 471 | Beurre Blanc de Jersey ...... 475
Beurre Doree.....+ Sela Rlseicle ie (ATM Uewenes Ouerte |. «03 sens s/ Stevote eae nes
Beurre d’ Amboise........-... 471 | Bewrre Haggerston........+- . 520
Beurre d@ Ambleuse...... weee- 471 | Beurre, or Bonne Louise
Beurre du Ros.6 acces caenss 411 d@ Araudore..... Gis alee ene Oe ¢
BOurre.. peek oiskie likes secse 471) Beurre Niels... 0.05 ve ces « OL
Beurre @ Anjou... vescseeseeces 411 | Beurre Colmar ‘Gris, dit Precel 532
Beurre Verticccsisscesecc'ccsptil | beurre d Avgenson . sine. «se One
Beurre d Amaulis........0++ 471 | Bewrre Audusson..........+. 540
Beurre Blomese ca eciclce » visnicls 400)| DOUNTELLNOE € <5. -.deiae sivease PORT
Beurre de Fontenay ......... 423 | Beurred Angleterre ....... -. 563
Beurre Gris d’Hiver....+++.+ 423 | Beymont .........-. sis! s inte 0 oPRCaRee
Beurre d Angleterre........+- 466 | Bezi de la Motte....... ee ee! >
Beurre Judes.....seeeeeeee- 466 | Bezi des Veterans.. ........ 56E
Beurre d’Albret......+...-
535 | Beurre Mauxion ... ....+. 402
“e
PEARS.
Page
Bergamotte PRE, Fh, Se eae OO, fr PUNO ies os soo She wie ae ol
Bem de Montigny, «occ. 414 | Bagjaleuf.... cecca ce edaeee :
Bezi Vaet...... eRe eee atin PEWINebt, .c is. jcieetelacniecs Ae
Bezi d’Heri....... Sere ere oop Bunlin game: . oo vices cotlcn
BREE LOU RL ol sets. iss [aus ia'svele eee DOU Putter Lea acl ce aines © oles saa
Bex Waaherdatie tres : Gros . PORES IUNLOTR. LAC) st < sles by2h| Caen de France... 056.206 is
Beye Garnier ts Wetals.ste(sis\a «ales PEON MUA C cis hv 270)a eieiwieiaslena et <6
Bevy Sanspareil 2 to... ites 3s 476 | Calebasse Tougard...........
Bezy Quessoy d’Ete...... Bear (Gh! CCIE CEN NA ea rai aaa ie ar
BezyiGd HSspereny | Howell. 0.5 «setae ve setae 510
Green Sylvarge.... seees Saieie HSS's MEALS <.0f oto siete sie ererea ste rrete 575
Green, Mar. a Cae Wa eich fees S74. Huntin gion: « :
Joannette .....00
Palenne.y 2c o's oe
Jules Bivort::. 52... 00s. cores
July Pear ..... POOR ore
CUR EO EISO EE Be erate ore
PEGE RROD eo obs veda conse
Kattern..... neuoore Boe cookie
HGiserdirne ..vescccsee anodic
Kaiser d Automne........ ast
Baie MAWATE S:.. s'./c.ce e's v0 00
King’s Seedling.............
RIGA Sans ae cece: occ es
Kirtland’s Seedling.....++.+.
Kirtland’s Seckel ..... SSAC
Kirtland’s Beurre ......+..+:
Kimgsessing 2.2.0.0.
Knight’s Monarch...........
Knight’s Reeds Bierehniess prelats
Kong Gh
Kr onprinz Ferdinand... ....
Kronprinz von Oestreich....-
La Bonne Malinoise........+
Dpaerleratalc cies s od ch ss parstels
Tone @aMas’s 3/0. sce cs an
rr eee ©8 Bee eeeeaes
eeeeee
La Juive........ sistnists
Large Sugar ......cesceeres
Laure de Glymes...........¢.
Lawrence ......... ELC os
Lrge Bechet’. o ao.c5,0'0is'0ne « ci
CUES... Sas as eee
ueopold I. eeceeeeeeereeses
Leon le Clerc.......
The@RAwWee « .. dieclene teeta cshelate
Hewis) 25.00% oes e ae ark
Lent St. Germain .....cceeee
Leon le Clere de Laval.......
Leech’s Kingsessing..........
Leonvle Olerc: . oc. seeeaaess « «
Liberale.......... BE AAR
Lieutenant Poideyin..
Lamon oe eee oe ieee ee ee
Little Muscatocisecs dp cec gets
‘Eetile Musk ses ss Ve eu
Linden & Automne
Locke.. S hetaee aie elaine ie
Locke's New Beurre..... te mtae
Louise Bonne,.......sacccee
Louise Bonne .
eeeeeee
PEARS.
Page
574
578
515
515
616
. 513
473
450
516
517
582
570
568
581
436
436
576
576
440
440
440
440
ry) Ur
576
576
. 585
508
503
447
518
518
573
- 573
- 518
583
518
440
567
. 557
534
- 518
518
519
519
537
576
517
576
519
519
520
577
577
503
577
577
577
577
Long Green...ccoccceseccecs
Lord Cheeney’s ......
Longue de Narkouts..
Louis SORE we ta accee ae alee
GUE Crecleecias senses Sor a\eiaiece
Louis MVPD Uhre tale ats «le cea wielb °
Louise Bonne of Jersey. onus
Louise Bonne d@ Avranches ...
Louise Bonne de Jersey.....+
OURS GB DUSSE Fin c ci caivicceisic'e
MaemanettiC. cc cccjccececcaicle = faim
Marie Louise Nova.....cceee>
Martin Sec ......... DP aeiettes
March Bergamoite
Mabille
Madeleine, or Citron des Carmes
Madeleine. Re ee adiaisridod
CHET ae BAS OCU DEO BOCES
Mar hat dela Cour. seco
Marie Louise Nova......+00.
Madame Millet. ........cccce
Madame Ducar ....... SESS
Madame Bliza.. ooo ..ccce cee
Malconaitre d’Haspin.........
Martha Amr s sycrs\-\cs,s,s,08:0\0,s 010
Marie Parent....... aja ekereys; ate
Marie MOUISC. ciocid. oes c cele orci
Marie Chretienne........e0.
Marechal Pelissier...........
Marianne de Nancy..........
Marechal Dillen so... dciceeec cic
Mather .(..c.ciccciee mimi ante cheval
eseseeee- eeeee
Marie Louise the ‘Second .
Maria Nouvelle. ....sseeee are
Meadow Feaster......
Marotte Sucree Jaune...ssee-
MG DOME eGo a Sie e's he ssinke
McLaughlin ...
NECN CAN e Siete sw Beare awe
Messire Jeanes 2a. caisec eases
Messive Jean Gris...cecccecs
Messire Jean Blane....sseeee
Messire Jean Dore ...scscene
Merriweather ...scecececcces
INDOPIATIA isc. «noes din stares ate ttere
‘Medaztle’ oP 5s 8 ae eartieeteiere
Melin de Kops. .....sccecees
Miel @ Waterloo... .ccccccece
M chaux..... p silat Qaleieetereta se
Milanaise Cuvelier......-e0e
Mignonne d’Hiver........00.
Millot glo NanCy.sstnasiaee aiels
Mitchell’s Russet.....secsees
Miller's Harly...sessceccces
MBC Cda 5.5) ckaaanalela mnininla
Monsieur Jean, ..ccrcccrerss
eeeeees
745
Page
556
564
466
474
620
520
520
520
520
545
578
578
746 PEARS.
Page Pans
Moor-fowl Hyg.......+....++ 583 | Passe Colmur Epineauz ..... 552
Monille Bouche, LH. 8...... 556 | Passe Colmar: Gris. sviadscss 2
Monsieur le Cure ..... aeisier 557 | Passan’s du Portugal ........ 532
Bion Diet. acetone ae Dil | Pater Noster: .5.Jjce sere oe aos
MIG ICO Ye ttatorasacacontevetes elo) e 466) |-Paquency\.tacies steceis stele cine eae
DMollett’s Guernsey Chaumon- Paul -Ambres\eia'c'o's'<'s's'sinn a nie 533
CeLLbs... ioat eine eon while eoe'a ALD | Petre Coral. Jair easier cee DOO
Monseigneur Affre.......... 525 | Pennsylvania... 1... 00.068 579
Moyamensing..... midiata eye. oe B25 | Pera rea iiats'arhleuisleinicrete aenei iil)
BIUSCAINE “oi oie Seca Sule o Wes 526 | Petit Rousselet ..........+> . 581
AVIS AATI sa \ocnwinre salen eae one DAD | Petts MUSCOL. © sic lala we slants = 577
Marsa HP eLelstn fete a sam eisisizins 6 Dit beach ‘Pear! «:,. os cts a's is 'efeoteiain 535
Muscat Robert... .0..05s0s 0 578 | Pendleton’s Early York...... 533
Musk Summer Bon Chretien... 583 | Pengethly............0000-0: 533
Musk Robine............-+- 578.| Petre........ afe e olota ie foha\o teat . 533
Naumkeae.. 255 wsccskes cs so OC0s eenMAGCIDNIA, . & clone ac 2 clans - 584
Napoleon 225. cmsteens cis sess ap OED) mippe GOCd soe ka. mcenae 535
Ne Plus Meuris.............. 527 | Philippe de Pdques.......... 428
New St. Germain. .......-.++ 648 | Pie IX...... etoleielote’e olatnteiale ». 585
Ne Plus Meuris...... sive ee GO | eCKEreng-L COP sin. «\e\ain\e dren aters 537
Nelis:@ Hiner... .cceesoden ten Aad | Pine Pear: 2 aiisa cine eee 436
New York Red Cheek ........ 443 | Pitt’s Prolific: . 2. 3. Pe
New Frederick of Wurtemburg 468 | Pitt's Surpasse Marie........ 579
Newtown Virgalieu ......... 575 | Platt’s Seedling...... Siena 535
Niles 2... cssunceuweg vee » ¢-DAdy| elLOMPgGReL eine te os ie a aabtade 546
ICM os ann s cues eferns eisiee 0 os) O20 ROCA RGNURS ED tiles ieleletiiete bso DED
Yo. 185 of Van Mons........ 558 | Poire de Rose .......+0.0. . 583
No. 1599 of Van Mons....... 566 | Poire-glace....... wide leatelare ~- 584
NON] Occ tiie hoe Dulwiwisie sine c «| O20) | eflOMTE MEULOME aicis oo)sie aerate 554
Nouveau Poiteau............ 527 | Poire Rameau? ........ oe.sel (OOD
Nouvelle ....ccevesccccesess 547 | Poire Guillaume........ < os meee
Nouvelle @ Owef....ee+e0022+ 436 | Poire de Simon......... eeee 436
WVOtSELEe san acne s cet nt sss SUGMELOUTEUINERGE.o siecienceleicte eee. 436
Notrchain ..ccccencscvveass 410 | Foire de Signeur: . ssh > se» 436
QRH, So vail side e sec aseen ns, 000 | FOIE ONSHCUN. 2 inks uke eee eee
OORONEE Ns. ose vale te se sie 4 DO" LOIres any . 56s ce eteers «ae aoe
Oliver's Russet... ....2s002.. 519| Potre d Amour... 22.0. s00cns ee
Omer Pacha. wo c.0sc..... 549) Poir des Nonnes i245 oo cae ee HMO
Onondaga s ces a0 cence scence ce’ O28), 0F 6G A IRDOIEE. gna oie bin ee aaORL
OUTATIO #: tex Rareak ess es es wie) (O29 | Pow der Cadel 2. > 2» as o/caaiiee eae
Orpheline Colmar. oseauneccees O29’! Pore Rousselon ¢5 50% «cece wee pee
Orange Bergamot ........++. 534 | Poire de Bavay ........000+- 486
Orange Bergamotie ......... 579 | Poire de Louvain.........++- 486
Orange d'Hiver’.'. <6..6cic..0 66 DLO uh OMre ed rutlen. > 212.0 AB Saauer 0)
Osborne «icc. cecal doce oe 820!| Poine Amanas : .- 5. taal ae
Osband’s Summer ........... 529 | Poire de Tables des Princes... 514
Oswego Beurre............+- 580 | Poire a Gobert ........0..++ 514
Obs ce uncitcp bint te wees ts acee AS] |Poire 7 Comte ss s6ceuns = eee
Oxford Chaumontel.......... 569 | Poire d’Albret ....2..ss0ee6 535
Maileauts es. coe cea tes ---..-. 579 | Poire d’Abondance.......... 536
Parkinson's Warden ........- 567 | Poire de Chasseurs.........-- 536
Paddrington ......seces02+- 564 | Poire Avril ..... SOA BCNOR ©
Paddock ..s..sccteccececcss O50)| Foire de Lepine:....5 01s. sj Jaume
Pardce’s Seedling ........... 5380 | Poire Ritelle......ccceecees- 540
Pardee’s No.2 ..cccccescecse 489] Poire Sans Peatt ...ceceeese 542
Parsonage......seesseeesese 580 | Poire de Printemps ......-.. 544
Paradise d’Automne ......... 531 Pope’s Scarlet Major.......++ 580
Passe Colmar.....seseeseess 682 | Pope’s Quaker....scevcess+s 580
MAUNG eaeks aaron ake etene sien
TEOUEL ET CUGSE: «con cee et cans
Poire de Chypre....0.ssc00
Poire ala Reine..... ats sire ais
GUE TATE: 6 oc. ioe ae a aisletaunie
JAAR TOL Re a aatareie
Princesse Marianne..
TARCCEL ee Soe neers Co's
Present de Malines ..
Pucelle Condesienne ......-+-
Wetativesccyes Rratctaicl cin e(aiaejateceTars
BAREMOSU alee a\s cin ars/ole ec Arc
PaNMICRGS WaTINs. . cc Van Mons, No. L218).ge een
Summer Bon Chretien ....... 583 | Van Mons........... Seipwiesie OAD
Summer Good Christian ..... 583} Van Mons, No 889.......... 549
Superfondante.............. 583 | Vermillion d Ete... a sete OEE
Summer, Bell... aciveresiso se 1080 | Vermition @ Bite ioe, marl s e 574
Summer Portugal ....... ..-- 532| Verte Longue de la Mayenne... 498
Suerrier d@ Automne.........- 543 | Verte Longue of Angers..... 555
Summer Doyenne ........+.. 484 | Verte Longllel os» sielelene ot UDO
Suerce Doree. <0 saa adios eens 526 | Vezouziere.......... aigisnsis oO
Sugar Pear ......00-+0+++.- 450 | Vicar of Winkfield....... vaio aD
SUPT EME ins sae ain se -e...-- 514| Vicompte de Spoelberch....,. 558
Summer Beauty...ceccceess. 514 | Virgalteu ....cccseesvecrees 400
Simmer Bergamot ...... sexe 565)) Vergaloo.. 2... Soe soe ee ie
Surpasse Virgalieu....... .-e« 550 | Warwick “He apes iS %e oe iale wee
Surpasse Virgouleuse ..... ~+- 550 | Wayne. Sie sue = epee Rs Cena . 444
Suzette de Bevay ...... SEs aes a a 24 atertown . Beiter acl yejese ake aisiohe) SEA
Swiss Bergamot.........+ -» 564 | Waterloo... ...csciace oere ss eee
Sweet Summer .......0.+- 4... 514 | Watermelon. ....... ey 0
PEARS—PLUMS. , 148
* Page Page
Mate Stages t ceeccne sce. DOS.) Belgian Purple... 00. ¢nces SIS
Waller (2208052 ol ecss5. ...- 558 ‘ Belle de Septembre.......... 873
MASON s. . ses ose 3 .. 559 | Beekman’s Scarlet.......+0++ 387
Weisse Herbst Butterbirne.. ar PA Gp WRU TATIN Ga chalePalotc. o x"e's, ches we. 358
DYeIMel e ts co ie en ODO Wolack. Damask’. 2a cess Puce rrcnce ala OOONELV CLD LONE UDC. s/o aeaie were 408
Keyser’s Plum...... eceeseee 384 | New Golden Drop........... 360
Pepe e Soke ester a fee biata cele aI MOOR COLT OSRITEGCONE woe cence e vie OU
PORAGHE SING. Gite s'a'a's 5/20 oa0.s 2 O80 | Loire EHattve.... . 2.0 sjseccee OL
Knight's Large Drying ...... 387 | Old Orleans........ cccseene 390
1S Wh ee eee BEG | Orange et ects SACRE OEE NEHAD
EDIE OY OLE SE waa eressjeccjs a as'ces STO ORANGER GALE. '.\2 ee orc ale) sivia ale, BOO
La Delicieuse ? ......... Rrerdie Mathes ORICANIS Wt tetera te cores etliente ayate 390
Large Green Drying......... 887 | Orleans Early............... 391
Large Early Damson........ 404 | Orleans, Smith’s ..... SOBA AnSeiAt
Large Long Blue..........-- 392 | Parsonage ...... Wieiale ee aiwa med SEO
Mr ONGEIon Caan ss cna sss S04,| Peach Pim ook cana, BOE
Late Yellow Damson ........ 405 | Peach Plum........s000024+ 390
Lawrence's Fayorite......... 365 | Penobscot... .......ecedeceee O9L
Lawrence's Gage.......+..... 365 | Peoly’s Early Blue...... cooee 404
Langdon’s Seedling.......... 886 | Petite Reine Claude.......... 400
TG ipeie stra deere = 2, GEO IOS 893 | Perdrigon Violette .......... 401
Lewiston Heg ........... .-- 404 | Perdrigon Rouge......ce.00. 405
Little Queen “Claude .. Se ccvse400:| erdrigon: Wrolers 2. ss esas Ook
Little Blue Gage............ 402 Perdrigon THORNE.) 2 wooo e s 408
Lombard ....... Ao cle Canoe SBTs | EEG eOIb 8 CUTE oe acre tere sie.oie 394
Louis Philippe...... SEE ease BO0)| Ltn de Pina 63 2S 3o 5's ss, . 39)
Long Scarlet................ 404] Pond’s Seedling (American) . .. 404
Lucombe’s Nonsuch.......... 887 | Pond’s Seedling (English) .... 391
M@UISON vw iestfein't.c a siclee alee elie ot OOO. | ek AOD TUMBLES Mike! sac a\e.c.6 sp SO
Mamelonnee................ 388 | Plum of Louvain...........« 892
Marten’s Seedling..... Ja see's) OSS! | Erecoce ae Bergthold Lidice tic 391
Moantre Claude. ..+2.....+ 405 | Precoce de Tours..... 2.2... .891
Mannings Long Blue ....... 892 | Prince’s Orange Egg ........ 392
Mamelon Sageret .........-. 888 | Prince of Wales..... ....... 392
Magnum Bonum ........-+-- 399 | Prince Engelbert............ 392
MOE CHESS :.c wierttieiaieseetelts ss. ShO Prince's Orange Gage......... 408
McLaughlin ...........+...- 366 | Prince’s Imper ial Gage.. wees. 364
Meigs ..........0++e2+-++e+ 388 | Prune, Manning’s Long Blue.. 392
Mirabelle Tardive............ 388 | Prune de Louvain..... sins ccale eo ee
Mirabelleteio%...')s djaelge.s 3 ob8)| Prune dArenr ys. i722 as wenoas
Mirabelle Petite ... 2.2.4.2... 888 | Prune Peche..iis...5 sevee 390
Mirabelle Jaune ....++..-+-- 888 | Prune d Allemagne.......... 893
Mirabelle Double ........+2. 879 | Prune @ Buf. ......0. cee .. 394
Mirabelle Grosse..........++ 379 | Prune d’Altesse....... Saleiee OMe
Miser, Plait valine .'s Solig« vee + OND) Prune Suisse sieve, ceveaces O88
MRINME vateoa/nlas eaten sess POOL |r nune Pecheiin sé. iaisa cathe oe GOR
Monroe 3.) sicia eee seteties ile) SOOT Ene @ Ast s,s és Tt cteiatelsls lei OS
Monroe Egg........---+++- 389 | Prune de St. Barnabe ....... 385
Monsieur...eseseseccceseees 390 | Prune de Brignole .......00 368
Monsieur Ordinaire ......... 890 | Prune de Bourgoyne......... 374
Monsieur Hatif .........-+-- 391 | Prune de la St. Martin ...... 87€
Monsieur Hatif de Montmo- Prune d italia... 20s see 381
HENCY Sav. Joc cides os see BOL) Lrunus Myrobolana. vs. 4 33% 875
Monsieur Tar dif .. cceseee. 398 | Prunus Cerasifera........ ma ut fA
Montgomery Prune? os... BS) PurpleGages ss. wis cca dei 369
Prune Damson...... Censsemesagerece O18
152 PLUMS.
Page PB
Purple Favorite.....,. Seaton 368 | Simiana........ sta a ninivis wie mene
PUA LEN LLG vat aiatarata's sib aha lotets 394 | Small Green Glage.......00.+ 400
Purple Magnum Bonum ..... 894 | St. Maurin. ......cccceeeeee 368
Purple Damson ......44+ ee» 877 | Steer’s Emperor ......see000 382
Purple Magnum Bonum..... S80 | SUISKEL 5. ce» aie niin sale ee
Quackenboss. eysc0is.s cols o's 22) 398 Sucrin Ver Pete h oeala a cennteeas snROs
Quetsche de Dorelle Nouvelle Superiour Green Gage....... 364
GGA TG Srey edete ayn padtelstotatalordye 393 | Sweet Damson....... ree 0!
Quetsche, or German Prune Sie BOOr| Nweel-Lrume. cats sac een S
Quetsche Grosse.......+- ee. nBOS | Siss Plum eee eam - 398
Quetsche d’ Allemagne Grosse.. 393 | Thomas................. -.- 898
Queen Mother............-. 394] Trouvee de Voueche ........ 398
Queen Victoria?......0022-- 897 | True Large German Prune... 893.
Red Magnum Bonum ........ 894 | Zurkish Quetsche .........++ 893
Red "Gage. iecctess ss seem nwekeue:|(nert bonne. , = Smee iss «802
Red Perdrigon...........22+ 405 | Veritable Imperatrice........ 359
Red Damask. s «i<'sss:55000ma0 TP RINEIQS, Jes as ook ee Rote Sule
Red Queen Mother .......2.+. 894 Violet POPOV Agotes 6 sais: pieeistals 401
Red Imperial..... ee maace saved |\aaolel de Toure. )t eee eee 391
Red Magnum Bonum...... -- 866 | Violet Perdrigon...........+. 366
Red Gage ....... weccecscces 404] Violet Queen Claude .......- 348
Reine Claude Rouge......... 394] Violet Diaper.............. 376
Reine Claude Diaphane....... 895 | Violette Hative............++ 391
Reine Claude d’October ...... 395 | Violette... .......ccc0 cece 359
Reine Claude de Tea siaicemprelO javenguttan Chery... sock cera 375
Reine Claude .. ..stecercess oab2 Washing tomate: «0/9 a clsheus tes spoil
Reine Claude Blanche.. shale inves» AEAIO | SVG: SMM es oa ce 398
Reine Petite Espece......... « 400 | Waterloa i... i cvetencnad 360
Reine NOG «0.0% sc aghpadeaeh « 8941 Wentworth .....060c0usases 399
Reizenstein’s Yellow Prune. 895 | White Imperatrice......... culoge
Rhinebeck Yellow Gage...... . 405 | White Magnum Bonum....... 399
Rhine Claude Violette ....... 868 | White Apricot.............. 405
Rivers’s Early Prolific........ 895 | White Perdrigon ....... wee 405
River’s Early Favorite........ 895 | White Damson...... Ese tate 405
Cee ee eocces 895 | White Lmpress .. . ino scnnse B99
River's Barly, No.2. « dedaane (896 | White Hog, vo.0 ons he vinls oat B99
Robe de Sergent........see++ 868 | White Primordian.......... 885
Roche ‘Carbon... wiecincescecss S61 | White Mogul. c.c.csises antag
Roe’s Autumn ks eecseces 373 | White Imperial........ sie eine eae
Rioyalles).2 ins aihetenve see eee ee ONO | oWhite Holland point. on Soy
Royale de Tours..... ...02+- 895 | White Gage ....c.ecses Sele =ipeA00
Royale Hative........e02+0++ 896 | White Prune Damson....... 405
Royal Tours. ...scceceeseses 395 | White Damascene «.5....00-5 405
Saint Catherine. :. cerccs coins oy 896 | White Gages. « «sateen - 864
Saint Martin’s Quetsche...... 3897 | White Gage........... oiaiafai eee
Saint Marti ire. vale s\ew oa e010 .| WALKINSON's, s. > setecieate sasha Teun
Saint Martin Rouge......... 876 | Wilmot’s Green Gage... ~oeces BOR
Saint Cloud. ..e.ceeeeee+-++ 882 | Wilmot’s New Green Gage --. 362
Schuyler Gage ..........++-- 3871 | Wilmot’s Late Green Gage... 862
Schenectady Catherine....... 397 | Wilmot’s late Orleans........ 882
Scarlet Gage.....sss.++e-+- 404 | Woolston’s Black Gage....... 400
Sea or Early Purple.......... 897 | Yellow Gage, Prince’s........ 372
Semiana......... bia wie eisjole sO DT WAMCLLOW CHEE, 5. ows 4's ninclonsiatonneenne
Sharp’s Emperor............ 897 | Yellow Hog ..... Bid thielope dete OOS
Shiston’s Early............+. 408 | Yellow pie es Bonum....«+ 899
Shailer’s White Damson...... 405 | Yellow Apricot........0.++++ 401
Sheth. isa ees Sisto slelsie’s 408:|\Nellow -Perdvegons.:s ;\. en sieve Bie S
Biase oc sareigiow o eeieteleiee “AOD WAUGERCRE eS ebels cial ieal eo vo sor . 838
Shropshire ............... 878 | Winter Damson........... 878 Py
St. James Quetsche........ $94 | Wilmot’s new Early Orleans. 391
a
=
STRAWBERRIES. 153
s Page
STRAWBERRIES. English Red Wood sieiaiesabe ce Oe
Page Fill-Basket ¢6oe3e0).0/ece004 674
Aderdeen Beehive ee ee ee FHT Fraisier Vertssseds Seatac a Otel
Aberdeen ........ cecccereee 682 | Lrench Musk Hautbois....... 684
Admiral Dundas ............ 672 | Germantown ......., rica Walk
DES, ae a | 672. Genesee sc cccccleevccee wade OLE
WAlice Maude .... oc .cec cc ccc 672 Globe wos os Siave.b ae cals eearetn OR
American Scarlet........... 675 | Globe Scarlet............... 680
Atkinson’s Scarlet .......... 681} Goliath .. 5.056... cceccccces 674
Austrian Scarlet............ 680 | Grandiflora............-... 682
Bishop’s Orange ............ 673 | Green Strawberry........... 685
BRAIDED a a, o.0 vw mcnics's we OLS ia lost a santa. Fe es -. 685
Black Roseberry ........ one CLO Gheem Pine 355550 ck Roe OSB
Black Prince....... vee cele, 72 | Green Wood... ...:.. 00. --. 685
Black Imperial ............. 612 | Greenwell’s New Giant ...... 685
LOW Pine. cs .ccceseccees s O82 | Greenwell’s French... .. 00... 685
BustOm bine * 6 hs ease: ... 669 | Grove End Scarlet .......... 681
British Queen...... cen eee 673 | Hovey’s Seedling. ....... ete oil
Brighton Pine.s ose. s.6 Lites || Hooker < sis basecd ae Sasents 675
Brewer’s Emperor........... 679 | Hooper’s Seedling........... 681
Buisson des Alps Blane, Coo 6844 WUdSON s Ssiixak ee ve 4 Bs Ser One
Burress Newebine. sa... cee C10 | LUdSON. BAY = seeks tadereces OTD
Burr's Seedling... .. Bis cs 5 UOTS)| mantomans sa ees See stale JOO
Burr’s Old Seedling... pte 2 rsd 5763) Imperial Crimson So Oe eG ie
Burr’s Staminate.. are ETO Imperial Bearlet. 245.5 S65 S66
Capt. ‘Cook. :...2% es ec ee. "G8 ROWE R's 5 caja athe s wekne eels ola emOuD
Oaralinae > 2's Serene cas ... 682 | Jenny’s Seedling............ 671
Caperon Royal Le ee ... 684 | Jenny Lind ..... as erent te 675
Caperon Hermaphrodite. . .... 684 | Keen’s Pistillate............. 681
Columbus ........ EB cis Pepa . 679 | Keen’s Seedling............. 676
Yommon Rouge.........++-. 683 | Keen’s Black Pine..........- 676
Commun sans Filets..... eee. 684 | Knight's Seedling.......... .. 680
Cox’s Seedling....... Or rete O10 elim: Die roise ®s Poa wie 681
Crescent Seedling........... 680 | Large Early Scarlet... 0.05... 671
Crimson Cones". is. se ane O10 Late Prolifien sa. 02.225
Crystal Palaces ise. Coe e 678 | Late Scarlet. s oc iases os ce POTS
SOMSHITI Se SRE Fake oa mae -.. 674 | Le Baron...... SoM Opie 676
Des Alpes a Fruit Rouge .... 683 | Lizzie Randolph...... eleistaiete - 681
Des Alpes de Tous les Mois a Longworth’s Prolific......... 671
Fruit Rouge, dc......... 688 McAvoy’ 8 Extra Red ........ 676
Des Alpes de Tous les Mois a Mec Avoy’s No.1 ....eeeee00s 616
Fruit Blanc, de. ....... 683 | M’Avoy’s Superior ...... Sale w tN OHEL
Des Alpes sans Hilets........ 684 | M’Avoy’s No. 12............ 671
Des Bois a Fruit Rouge...... 683 | Mayomensing............... 676
Des Alpes & Fruit Blane...., 683 | Mammoth ...... coececceeeee 681
Deptfordt tine cts... 7 ese 050 | Melon... .. use tect as Sialbioe'ernel OGL
Diademix.tiss «5 Pi gee deen G14: | Methren Scarlets siweecs se O16
Double Bearing........+.... 684 | Methren Castle ..........2.. 676
Downton ..... AHO jor ---- 680 | Monroe Scarlet........ Baccicic. (ef i")
Due de Brabant............. 674 | Mottier’s Seedling........ Sees
Dundee -< gi: 22% ceeceesees 680 | Monthly, without Runners.... 684
Duke of Kent............... 680 | Myatt’s Deptford Pine..... -- 680
Dutchberry....... siavcccc's ce 610 | Myatt’s British Queen ....... O73
Early Virginia....... coeees 671) Mamrphy’s Child... 162. Peas Ale
Early Prolific Svarlet..... ..- 680 | Musk Hautbois...........46 . 684 —
Eberlein’s Seedling.......... 680 | Necked Pine’ .......5.6.. .-. 676
Elenora....... cceccesces-2s 680 | Vewland's Mammoth........ 683
Bliza ...........ecccecsecee 680 | Nova Scotia Scarlet .......%. 680
*
_ 754 STRAWBERRIES—POMEGRANATE S—QUINCES—RASPBERRIES,
Page
Old Pine, or Carolina ........ 682
Old Scarlet Pine.....seceee- 682
OldiScanlet a. sects ioctl ela -e- 682
OnenPachaseswoce csenes sen Oue
‘Orange Prolific. 7... 62. s5. 005 617
Orange Hudson Bay...+..++. 673
Patagonian. btm oe Ogee: Sineic, ele (OOD
Peabody’s New Hautbois..... 684
Pennsylvania ....... uaeia samy Cah
Pine Apple... a ./.0200j00>'m se O16
Bicton Pine...... pe SSH se (OSD
Powdered Pine ......0+ PE ./< 0GD
Prince Albert!<2%. os es <@s--pOos
Prince of Orleans.......0-+«. 682
Prince’s Climaxeia..: 2. sonees 677
Prince of Walesa. caecsees vice Dll
Prince’s Magnate ........2.- 677
Prolific, or Conical..........- 684
GUC. ciavaia's, x laineicieieie Siekeis/ en
Profuse Scarlet.....e.0e.-208 682
Red Wood 22s canes caches
RedvAlpines ... ta cieine, sists aero OSS
Red-Bush Alpine.......2..2- 684
Red Monthly Strawberry..... 683
Richardson’s Early.........«-- 682
Richardson’s Late.........
Rival Hudson....... ---
Ross’s Phoenix.....
SROSe DEITY ee .\< e/a iee siniewinjete OSH
Rowisson .ccecvececccccecss 684
Ruby 678
Scarlet Nonpareil SS HOD rey eH
ee eeeeeeoree
Scarlet Melting ..........-- - 682
Searlet Cone ..... Eile sisholisaatete wane
Scott’s Seedling......... sien nl
Scotch Pine Apple.....++++-+ 670
Scotch Scarlet ......eeeeee-+ 682
Schneicke’s Seedling. ....+-++- 671
Schiller Sea nese eiattele.elesisis'« 682
Bir) Parryace a % en ~
is * aie * | ale #3 " “
Bass ,
var
ty
aah ef cd |
~ 760 GENERAL INDEX,
Soft-Soap, for stems of trees, 710 ing >
Species of Fruit ee “ at , Re
_ Spurring-in, training t e vine, 902. 4 y bd
Stopping the bearing shoots of the vine, 308.
Strawberry, history and uses, 664; propagation and soil, 665; modes of culture, 666;
ty fertile and barren plants, 667; varieties, 669 ; sorts eiparedeal 679; Alpine ©
¥ ie: oe e.\d wood strawberries, 683; hautbois strawberries, 684; Chili strawberries,
685; green strawberries, 65.
Suckers, ; ropagating by, 29. me
Stocks, for grafting, 13; their influence on graft, 24.
Taking up Trees, 42. P
Thorn, the, good stocks for pear trees, 410. ry
Tobacco-Water, remedy for insects, 54.
Toads destroy insects, 56. z
Training, remarks on, 35; its objects, 86; conical standards and quenouille training,
© 86; fan training, 39; horizontal eateskin: 40.
Transplanting, remarks on, 4; best season for, 41; preparing the places, 43; proper
size for, 46; laying in by the heels, 47. :
Trellis, use of, for the vine, 303.
Trenching, to improve soil, 50.
Vallies, objectionable for fruit trees, 51.
van Mons’ Theory, 5.
Varieties, to produce new, 8; tendency to change, 4; influence of grafting on, 5;°Van |
Mons’ method of raising new, 5; cross-breeding, 9; propagation of, 12; mE
on the duration of, 701; Knight's theory on the decay of, 702 ; effects of climate
on, 703; to restore decayed, 708.
Vine, grafting the, 18; culture of, 302.
Vinery, cheap mode of building, 304; for fire-heat, 807 ; diary of culture, 310.
Vineyard Culture, 331, ‘
Water Melon, its uses, culture, and varieties, 689.
Wash for stems of fruit trees, 710.
Weevil, attacks plums, 353.
Whale-oil Soap, to destroy insects, 54.
Wild Plum, varieties indigenous, 850.
Woolly Aphis, the, 66.
Wounds made in pruning, composition for, 32.
Yellows, disease of, in Peach, 597; symptoms, 597; cause, 599; remedy, 609,
¢
*
—
; saat eta oie rise
Minis 94-> as te Ae
RESS
ig