Historic, archived document Do not assume content reflects current scientific knowledge, policies, or practices. vai ac x aay eel a |} 7 Ui J | cae ¥ E To iy Pe ~Atenanoed Ut) DUPLICATE Yh BARREN HILL NURSERIES. Illustrated Descriptive Catalogue ax» PRICE LIST o Nuts, Prunes and Fruit Trees, | GRAPEVINE oa oi OE RULE, Weare, Second Generation Preeparturiens Walnut. ° (California-Grown.) 5 2 i oe P 2 : . Followed by an Essay on Grafting the Walnut’? illustrated with eight cuts representing Walnut Blossoms, Cions and Stock, all of natural size. PES AN D UP LANAS BY “MATIC. AS’ SiPECEAL I'v. FELIX GILLET, Prorsreror. NEVADA CITY, CALIFORNIA. 1888-89. Entered according to Act of Congress in the year 1888, in the Office of the Librarian of Congress. at Washington, by FELIX GILLET GEO, SPAULD'NG & CO PRS. 44 SLAY ST. S. F / CAUTION! We would caution our patrons against buying from agents purporting to be ours, as we have no agents whatever throughout the State for the sale of our valu- able kinds of Nut and Fruit Trees, such as ‘‘Second Generation” Prceparturiens, Cluster and other rare sorts of Walnuts, Chestnuts, Prnnes and other Fruits. Also beware of fraud, and don’t you get common and worthless kinds of English Walnuts for Preeparturiens, Cluster and other choice sorts introduced by us into California and the United States; also common varieties of Prunes for such as we j advertise. TERMS. Our terms are invariably cash (and we intend to stick to that rule, not having a stock large enough to warrant us in making credits for any amounts to anybody). Remittances may be made, according to the amount of orders, by Express or Postal Money Orders, Registered Letters, Bank Drafts and Express? Very small amouuts (50 cents to $1.0U) can be sent in postage stamps of two and five cents. A “BARREN HILL.” Much surprise has been manifested by a great many people at the strange and plain name given to our popular and well-known nurseries, ‘‘BaRREN H1nn” The fine system of roots and healthfulness of all trees and plants, as grown upon our so-called ‘‘Barren Hill,” have intensified still more deeply the surprise of all, and well could they exclaim: ‘‘ What’s ina uame!"’ Well, we couldn’t help it if our place, before we made of it the beautiful spot that it is to-day, and one of the best cultivated pieces of land in Northern California, was nothing but a rough, barren, dismal-looking place, sprinkled all over with a bountiful supply of Pine and Cedar stumps, and huge boulders and rocks, and with only six to eight inches of rather poor soil on the top of hard, yellow clay, mixed, here and there, with disintegrated granite, from all of which the hill derived its ‘‘realistic”’ if not poetical name of ‘“‘Barren.’? We couldn’t help it, neither, if of necessity we had to settle upon this dismal-looking place rather than look around for better land that we had been un- able to purchase; and well may we say to-day that we are proud of this barren hill of ours. Our experiment has demonstrated, too, what industry and perseverance may accomplish on some of the poorest mountain land of our great State. ‘‘Thor- ough cultivation” of the soil is the whole secret of our success; and from the fact that our trees owe their splendid system of roots, vitality and healthfulness to “‘thorough culture,” and not to rich moist soil, or well manured ground and inten- sive irrigation, is another guarantee given our patrons, either from a warm or cold climate, with poor or rich ground, as to the successful transplanting of such trees to their respective parts of the country. Our trees, besides being well provided with a fine system of roots—and good roots imply good health—are entirely free of insect pests, scales, spiders and Phyllox- era being unknown at Barren Hill’s altitude—2,6U0 feet above the level of the sea. Our rooted grape cuttings are from cuttings planted upright in small ditches, 18 to 24 inches apart, and have, therefore, the whole system of roots right at the butts, where it should always be. PRICE (hist, SEASON OF 1888-89. WALNUTS. The demand for our trees has been such the past season that we find ourselves this season without any trees of the first size, and our stock in smaller trees is rather lim- ited, so much so that we have to decline orders per thousand, Preparturiens, Cluster, Franquette, Mayette, Chaberte, Parisienne, Seroti- na.—(Second generation, seedlings.) Sec- ond size, 3 feet and over, $9 per dozen; third size, 2 to 2% feet, $8 per dozen—$60 per hundred; fourth size, 10 to 20 inches, $7 per dozen—$50 per hundred; one year old trees, $6 per dozen—$35 per hundred. All these seedlings have been grown from nuts borne on the original or trees grafted from the original, and are therefore ‘‘sec- ond generation ’’ trees; besides, they are all heavily rooted. Third Generation Proparturiens.— Second size, 3 feet and over, $6 per dozen; third size, 18 to 30 inches, $4 per dozen; one year old trees, $3 per dozen — $20 per hundred. Butternuts and Pecans. — First size, 4 to 6 feet, 50 cents each—$5 per dozen; sec- ond size, 2 to 3 feet, $4 per dozen; third size, 12 to 16 inches, $3 per dozen. Hickory (shell bark).—50 cents each. California Black Walaut.—25 to 50 cents each. CHOICE GRAFTED WAL- NUTS. Mayette, Franquette, Chaberte, Pro- parturiens. — From 12 to 36 inches, $1.50 each; one year old trees, $1.25 each— $14 per dozen. Parisienne, Vourey, Meylan.—12 to 24 inches, $2 each; one year old trees, $1.50 each. None by the dozen. CHESTNUTS. Grafted Marron Chestnuts (Lyon, Com-. bale, Merle, Grosse Précoce, Nouzillard).— First size, 5 to 7 feet, $1 each—$10 per dozen; second size, 3 to 4 feet, 75 cents each—$8 per dozen; third size, below 3 feet, $6 per dozen. Seedling ‘Chestnuts. —25 to 50 cents each. Almonds. —First size, 50 cents each—$5 per dozen; second size, $4 per dozen. Seedling Languedocs.—$2.50 per doz- en—$15 per hundred, Filberts.—(Red afid White A veline, Pied- mont, Cluster, Grosse Tendre, Sicily.) Pro- pagated from layering: 50 cents each — $5 per dozen—35 per hundred; one year old layers, $3 per dozen—$20 per hundred. Du Chilly, Weeping and Daviana.—75 cents each—7 per dozen. Seedling Avelines and Piedmont.—$4, $3 and $2 per dozen—$25, $20 and $10 per hundred, PRUNES. Lot D’Ente and Saint Catherine (tree from the root).—Extra size, G feet and over, $6 per dozen; first size, 4 to 5 feet, $5 per dozen—$40 per hundred; second size, 3 to 3% feet, $4 per dozen — $30 per hundred; third size, 18 to 32 inches, $3 per dozen — $20 per hundred. We are already almost out of third size trees, so great has been the demand. Mont Barbat D’Ente (mostly on myro- bolan root).—First size, 5 to 6 feet, 50 cents each—$5 per dozen—$40 per hundred; one year old, $4 per dozen—$30 per hundred. All other kinds of Prunes and Plums, $5, $4 and $3 per dozen. CHERRIES. April Cherries (Tarascon, Guigne Mar- brée, April Guigne, and Lamaurie).—First size, 3 to 5 feet, 50 cents each—$5 per doz- en; second size, 2 to 3 feet, $4 per dozen. All other sorts: First size, 5 to 8 feet, 50 cents each—$5 per dozen; second size, 3 to 4 feet, $4 per dozen. Apricots.—50 cents each; $5 per dozen. A small stock. . Peaches and Nectarines. —$3 and $4 per dozen. A very small stock this season. Quinces.—25 and 50 cents each. Black Mulberries.—Noir of Spain, $1, 75 and 50 cents each, according to size. Rus-sian, 25 cents each. Medlars.—50 and 75 cents each. Figs.—25 to 50 cents each. Sorbus.—5 to 8 feet, 75 cents each; 4 to 5 feet, 50 cents; one foot, 25 cents. Pears and Apples.—A very small stock this season. 25 to 50 cents per tree, from 4 to 8 feet. Roses (standard trees on Manetti stock). —75 cents to $1 each. From cuttings, 29 to 50 cents, FANCY AND ORNAMENTAL TREES. Cornus Mascula. —4 to 6 feet, 50 cents each, Hawthorns, or Cratoegus (seven varie- ties).—5 to 8 feet, 50 cents each. Silvered Linden.—4 to 6 feet, 50 cents each; 2 to 3 feet, $4 per dozen. Holland Linden.—50 cts. each. Lombardy and Canada Poplar.—25 to 50 cts. each. Fancy Lecusts.—50 cts. each. Holly.—50 cts. SMALL FRUIT. Strawhberries.—50 cts. per dozen; $3 per hundred. By mail, 7b cts. per dozen; $4 per hundred, including packing and mailing; two varieties to the dozen, four to the hundred, Raspberries and Blackberries.—75 cts. per dozen; $4 per hundred. Currants.—First size, $2 per dozen; sec- ond size, $1.50 per dozen. By mail, $2 per dozen (mailing size). Gooseberries.—First size plants, 25 cts. each; $3 per dozen, inas many varieties as desired. Second size, $2.50 per dozen. By mail, nicely rooted plants, $3.50 per dozen, GRAPES. Table Varieties.—Ramonia of Transyl- vania, Ulliada, Fintindo, Crange-Flowered Muscat, Red Muscat of Madeira. Rooted cuttings, 50 cts. each; 65 cts. by mail. (Only a few to spare; would decline orders by the dozen.) No cuttings this season. Blue Muscat, Bulhery, Pearl of Anvers, Minestra, Black and White Magdalen, Early Malingre, Schiras, Gros Sapat, Chas- selas Dupont, Caserno, Gros Guillaume, Gros Damas, General De La Marmora— 35 cts each; $3 per dozen. Four varieties toa dozen. By mail $4 per dozen. Cuttings.—(Four varieties to a dozen.) $1 per dozen; $1.25 by mail. - All Other Varieties.—Rooted vines, 25 cts. each; $2 per dozen; $2.50 by mail. (In four varieties. ) Cuttings.—50 cts. per dozen; 75 cts. by mail. (In four varieties. ) Wine Varieties (not including Bous- chet’s hybrids).—Rooted vines—first size, $1.50 per doz.; $10 per hundred. Second size, $1 per doz.; $6 per hundred. Cuttings.—50 cts. per doz.; $3 per hun- dred. (In four varieties.) By mail, 75 cts. per doz.; $4 per hundred. F Petit Bouschet.—Rooted vines, $3 per OZ. MISCELLANEOUS. California Lilies. (Tigerand Fragrant White.)—Very large bulbs, 50 cts. each; 75 cents by mail. Rhubarb.—25 cents per root; $2 per dozen. Asparagus.—$2 per hundred. Cives.—25 to 50 cents per bunch. Artichokes.—25 cents per root. Hawthorn(Crategus Oxyacantha) Seed. —75 cents per quart (preserved in its pulp); $1 per quart by mail. Choice Tulips, Hyacinths, Jonquils, Narcissus bulbs. SCIONS FOR GRAFTING. Walnut, Chestnut, Black Mulberry, long enough to make two grafts, 25 cents per scion. Medlar, Apricots and Prunes, 25 cts. per scion; $2.50 per dozen. Ajl other kinds of fruit, $1.25 per dozen, in four varieties. These prices include packing and mail- ing. No less than one dollar’s worth sent in one order. Trees and Plants by Mail. This is a great inducement offered to people living far away from reliable nur- series, or wishing only to procure a few trees, or obtain some of our newand rare kinds of fruit, nuts, and ornamental trees and plants. The trees we offer to send by mail are well rooted for their size, which is not over two feet in,length, so as to conform with mail regulations, the post office not taking any packages longer than mail bags. Thanks to our superior way of packing trees and plants sent by mail, we guarantee to have them reach any part of the United States in as fresh a condition as when leav- ing our nurseries. Walnuts.—First size, 60 cents each; $6 per dozen. Second size, 50 cents each; $5 per dozen. Grafted Marron Chestnut. — $1 per tree; 10 per dozen. Prune D’Ente and St. Catherine (true from the root).— 50 cents each; $5 per dozen. Filberts.—50 cents each; $5 to $4 per dozen. PART PPS: NUT-BEARING TREES. Walnuts, Chestnuts, Almonds and Filberts. We would call the attention of the public to the valuable kinds of Walnuts and Chest- nuts, some quite rare yet and entirely new to this country, that we have imported and introduced into California and the United States the last eighteen years, and of which we give herewith a well detailed list. We will add that all our Walnut seedlings are trees of the ‘‘ second generation,” that is, grown from nuts borne on the original tree, or on trees grafted from the original, so enabling us to give our patrons a better guarantee as to those seedlings retaining the main characteristics of the original type; walnut varieties degenerating very fast from the seed, till at the third or fourth generation they entirely go back to the mother type or com- mon walnut (Juglans Regia). We will furthermore state that our trees are beautifully and heavily rooted, as only mountain trees are, the long and heavy tap-root of the Walnuts being accompanied with lots of lateral roots and any quantity of fibers, thus insuring the growth of all kinds, and of whatever size and age. WALNUTS. Preparturiens, or Fertile — (Second generation).—This new variety of the Ju- glans Regia family was introduced by us into California in the winter of 1870-71, and in our grounds in the mountains of Nevada County are the first trees of that kind that ever produced fruit in this State. The nuts of the original or first generation Proeparturiens are rather small (see Figs. 1, 2 and 3); those of the second generation only are of a larger size, 70% being from medium large to quite large (see Figs. 4, 5, 6,7, 8, 9), and 30 Z% of asmaller size. As to the nuts of the third and fourth generations, they are from small to medium (see Figs. 10, 11, 12), a small percentage being of a fair size; in other words, from the third generation the Preeparturiens, like all walnut varieties, goes back to the mother type or common French walnut.¢ However, the nuts of the Proeparturiens, of whatever generation, are of first quality, full-fleshed, well flavored, the meat being invested with a thin, light- yellow skin, and the shell also very thin and soft. The points of superiority which the Pro- parturiens possesses are many. First, it bears earlier than any other kind, bearing very often, when not transplanted, at two and three years; hence its name, Proepar- turiens, Fertile or Precocious—from Partu- viens, bearing, Pree, before, bearing before the usual time. Second, it blossoms late enough in the spring, though not so late as Parisienne, Mayette, Chaberte, Franquette, but from two to four weeks later than the California common English, or Los Angeles walnut, thus being less likely to be injured by late frosts. Third, its pistillate and staminate blossoms are in full bloom at the same time, which is another guarantee for a regular crop every year. The irregularity of bloom of the common California walnut is one of its greatest objections and draw- backs, as its uncertainty as a bearer arises according to localities, both from this ir- regularity and the nipping off of its tender wood by frost in the fall. Fourth, itisa very hardy kind, being seldom frostbitten, and maturing its wood well before winter, Fifth, it is very productive, aud on that account was first named ‘‘Fertile” walnut. This tendency to bear large crops at an early age is, in fact, the most important character of the Proeparturiens. We find that 50 Z of our second genera- tion Proeparturiens, not transplanted, show flowers at two years from the seed; and 75 at three years. So much about their ‘‘gen- uineness.’? However, as surprising as this precocity is with trees of that species and age, we must state that the Proeparturiens does not go into regular bearlng, that is, does not grow any staminate buds or cat- kins before it is eight to nine years of age. Such young Prosparturiens that bear pis- tillate blossoms or nuts, with a complete absence of staminate or male blossoms, must have the nuts fertilized by the cat- kins of larger walnuts in the neighborhood. The Preparturiens reproduce well from the seed, at least as far as its chief charac- teristics—earliness in going to fruit, and productiveness—are concerned, provided, that the nuts from which such seedlings are obtained have been borne on the orig- inal tree, or trees grafted from the original, as are all our second generation trees; other- wise at each stiecessive generation those characteristics will wear out, so much so that at the third and fourth generations, the trees will have gone back to the mother type, or Juglans Regia, from which the Proepaturiens originated. In habit, size, form and foliage, the Proe- parturiens is exactly like the English wal- nut, only it has a great tendency to spread out, which makes it go to fruit earlier and bear larger crops at the start, though at the expense of the top which, if the trees are allowed to spread out, will shoot up more slowly than that of other kinds. The Proeparturiens trees that we offer for sale are regular standard trees, and have nothing whatever to do with the ‘‘Dwart Prolific’? walnut, Proeparturiens so-called, said to be in full bearing when at sia feet! Large-Fruited Preparturiens Wal- nut.—This sub-variety of the Proepartu- riens has been originated by us here, in California. We propagate it solely by gratft- ing. Late Preeparturiens.—Also originated by us in California. This is a very valuable kind on account of its lateness in budding out, which is several weeks after the Los Angeles walnut; very seldom injured by frost. The nut is of medium size, kernel full-fleshed and very sweet. (Propagated by grafting). Cluster Walnut, or Juglans Racemo- §a.—This remarkable kind of Walnut, also introduced into California and the United States by us, is a worthy rival of the Proe- parturiens, and whose planting is warmly urged in France by the leading horticultu- rists of that country. The Juglans Race- mosa derives its name from the Latin word racemosus, meaning abundant in clusters, full of clusters, which is the main charac- teristic of the Cluster Walnut, whose nuts grow on the tree in clusters of eight to fif- 2 teen nuts, and even twenty to twenty- eight. Otherwise, in habit, size, form, and foliage, the Cluster Walnut does not differ from the Juglans Regia, or English Walnut. We have in our possession, and taken by our order, a beautiful photograph repre- senting a cluster of fifteen nuts, taken from one of the trees whose crop of nuts we had secured. The cluster of nuts is seven inches long, by three and a half wide, and looks more like a bunch of short bananas or very large grapes, than nuts, so rare is it to see nuts growing in such long, im- mense clusters. (See on back cover, an outline of that cluster of nuts, and fig. 35.) The Cluster Walnut, like the Proopartu- riens, reproduces itself well from the seed, provided, that the nuts be gathered from trees grafted from the original type. When getting to bear, the nuts are first found in bunches of two or three, which number is increased every year, when finally the tree gets to bearing those astonishing clusters of nuts from twelve to fifteen, and even more. Mr. Huard Du Plesis, in his work on the Walnut, page 9, expresses himself as follows on the Juglans Racemosa: “Among the various kinds of Walnuts there are few that deserve to be so exten- sively planted as the Cluster Walnut; its fruit, as large as the common kind, is found in bunches of twelve to fifteen; we have counted as many as twenty-eight on one single cluster. he crops of that variety are simply astonishing; we have seen one of those trees, the only one to be found upon our place, for itis yet a rare kind, give in ordinary years as many as fifteen to twenty ‘double decalitres of nuts (a double decalitre is a measure of five gallons); and in good years, as many as thirty.” Mr. Bertin, a well known horticulturist of France, states that he did see on the originator’s place in Belgium, one of those trees, quite young yet, which had 140 clus- ters of 8 to 12 nuts each, besides smaller ones. The trees that we offer for sale have been erown from nuts borne on a “‘genuine’’ Cluster Walnut; but we do not think that more than 70 to 80% of the trees be true ; that is, of having retained that particular characteristic of that type, of growing long clusters of nuts, as shown on accompanying cut on back cover. Mayette Walnut.—Thisyis one of the finest dessert nuts grown; if is quite large, full-fleshed and sweet. What renders this kind so much more valuable, is to be very late in budding out, enabling it to escape the disastrous effects of late frosts in the spring. It was originated in the east of France over a century ago by a man of the name of Mayet. (See fig. 14.) PLATE I. Be Fig. Original or First Generation Proeparturiens. Second Generation Proeparturiens. (Copyrighted, ) Franquette. — Originated eighty years ago in France by a man named Franquet. It is, with Parisienne and Mayette, the finest dessert and market nut known in Eu- rope. It is exceedingly large, an elon- gated oral, and full-fleshed; it blooms also very late in the spring; highly recommended for the size and beauty of the nut. (See fig. 16.) Chaberte Walnut.— An old and most valuable variety; late in budding out. The nut is well shaped and of fair size, the ker- nel of extra fine quality; very productive. The Chaberte was originated a century ago by a man named Chabert, hence its name; it is very rich in oil, and is cultivated ona large scale in the east of France, where nut raising is one of the leading industries of the country. (See fig. 34.) Mesange, or Tit-Lark Walnut.—This nut has the thinnest shell of any variety known; it derives its name of Mésange from a little lark of that name, that goes to the kernel through the tender and thin shell. Very productive, and quite rich in oil. One of the best to be eaten fresh or pickled. Serotina or Late Walnut.—This vari- ety is most valuable where late frosts are common, on account of its lateness in bud- ding out. The nut is of medium size, well shaped; the meat very sweet and highly flavored; one of the best nuts so far grown in our grounds. Very prolific. It is this variety that produces the ‘After Saint John’’ Walnut; nurserymen marking out every Serotina in nursery row that puts forth about St. John’s Day, and selling such trees under the name of After Saint John Walnut. It reproduces well enough from the seed. Gant or Bijou Walnut.—A remarkable variety for the extraordinary size of itsfruit. The shell is thin, with rather deep furrows; those of the largest size being made into ladies’ companions, where to stow away gloves or handkerchief; hence the name “Gant’’? Walnut. The kernel, though, does not correspond to the size of the shell. Parisienne.—This beautiful nut, one of the finest for dessert and market, was origi- nated in the southeast of France, and not in the neighborhood of Paris, as its name wouldimply. The nut is large, broad of a very pretty shape; it is quite late in bud- ding out, blooming at the altitude of Ne- vada City, like the Mayette, about the first of June. We never had Parisienne, Mayette and Franquette injured by frost in the spring, and we regard them as perfectly hardy. (See fig. 13.) Barthere Walnut.—A singularly-shaped nut, elongated, broad at the center and ta- pering at both ends; the shell is harder than that of other sorts, Entirely repro- duced by grafting. Meylan Walnut.—A new and most beau- tiful variety, looking much like the May- ette, and originated near the little village of Meylan, in the east of France. Much cultivated for exportation to the north of Europe. Vourey Walnut.— Another new and splendid variety, first originated near Vou- rey, asmall town in the southeast of France. It has much the shape and superior quality ‘of the Parisienne. Weeping Walnut.—Still another new and valuable variety; it derived its name from its branches drooping down under the weight of the nuts, we presume, like a weeping willow. Propagated by grafting. Vilmorin, or Pear-shaped Walnut.— A cross between the English and Black Walnut; the nut has the shape of the En- glish Walnut, or rather that of the Serotina, and the shell the appearance and hardness of the Black Walnut. Propagated by graft- ing. A very curious nut, but not desirable for market. Third Generation Preparturiens, or Common French Walnut (Juglans Regia). Having grown and fruited third and fourth generation Proeparturiens the last ten to twelve years, we had to come to the con- clusion that from the third generation the Proeparturiens loses the characteristics of the original, and goes back to the mother type, or Juglans Regia. We cannot, there- fore, advertise such trees as true Proepar- turiens, though grown from nuts borne on genuine trees of the second generation, but simply as common French walnuts. This kind is a rapid and vigorous grower, one of the best for break-winds. It bears the same kind of nut as the imported article found in fruit stores. The nut is smaller than that of the second generation, but, like the latter, it is full-fleshed, very sweet, and the shell quite thin. (See figs. 10, 11, 12.) All the trees that we have scattered throughout the State, and outside of it, the last ten years, under the name of Preepar- turiens, were ‘‘second generation ” trees— trees grown from nuts borne on such trees are consequently nothing else but third generation Proparturiens, or common French walnuts. So is it the case with trees grown from nuts borne on trees grafted from our second generation stock. We have been unable ourselves to obtain grafted trees from the original Proepartur- iens, whose nuts onlyproduce second gen- erations trees. Hence the reason why sec- ond generation Prceparturiens are So scarce. {ce The Preeparturiens, Cluster, Sero- tina, Mayette, Franquette, Barthére, Mé- sange, Gant, Parisienne, Chaberte, were all introduced by us into this country from Europe the last seventeen years; the Vou- yey, Meylan, Vilmorin, Weeping Walnut, but recently, 5 BRYA LTE II. Fig. ll, Third Generation Preeparturiens. Fig. 13, Fig. 14. Wig. 15. Fig. 16, Wig. 17. GROSSE TENDRE ALMOND. FRANQUETTE. DuChilly FILBERT. All the Nuts on this Plate, except Mayette, ‘‘ California Grown.’’ (Copyrighted.) LATEST IMPORTATIONS. (All propagated by grafting.) Poorman Walnut. Monophylla Walnut. Ash-Leaved Walnut. AMERICAN WALNUTS. Butternut.—This kind is indigenous to the United States, and well known through- out the New England, Middle and Western States. The fruit is elongated; the nut hard and rough, with prominent ridges; the ker- nel pleasant flavored and oily, whence the name butternut. Pecan Nut.—This variety is found in the valley of the Mississippi and its tribu- taries. The tree is beautiful, with a straight and well-shaped trunk. The nut is oblong and smooth, and the kernel sweet and highly flavored. Hickory Nut—(Shell Bark).—The hick- ory grows tall and slender, with rough and shaggy bark. The wood is much used in making hoops, whip-stalks, axe-handles, ete.; the fruit contains a thin-shelled, richly-flavored kernel. California Black Walnut.—This spe- cies of walnut is indigenous to California. The fruit is spherical, the nut hard but smooth, and not furrowed like the Eastern Black Walnut; the kernel is rich and oily. This walnut is of rapid growth, spreading out more than the EKastern kind, but going to bearing sooner. GRAFTED WALNUTS. The finest collection of the rarest and most valuable varieties to be found in the United States. We offer to our customers this season grafted trees (grafted from the original stock) of the following varieties: Mayette, Parisienne, Franquette, Chaberte, Vourey, Meylan, and a few Cluster, Weeping, Gant, Large and Late Proparturiens, at from $1.50 to $2.50 per tree, according to kinds and sizes. The difficulty in grafting the Walnut is such that we have to keep up the prices of this class of trees at such high figures; it explains, also, the scarcity of ‘‘ grafted” trees. Our place is, we believe, the only one in the United States where Grafted Walnuts can be obtained. (See accompanying essay on Walnut Grafting. ) CHESTNUTS. MARONS, OR FRENCH CHESTNUTS (solely prop- agated by grafting). Marron De Lyon.—Fruit large, round: ish, sweet and well flavored, the pelicle of the kernel coming off freely from the rather smooth surface. Does not seem to do as well in California, as far as bearing quali- ties are concerned, as it does in Europe. Marron Combale.—This variety is re- garded in Europe as valuable as the Marron de Lyon, being even more productive. Here in California we find it to do admirably well; it is very productive, and bears enor- mous nuts, sweet and highly flavored. The trees go to bearing quite early. We do not hesitate in highly recommending this splendid variety of Marron, which has been fruiting with us for the last twelve years, as one of the best to cultivate in this State. (See Fig. 30.) Marron Merle.—Nut very large; first quality; very productive; a very desirable kind. Early Marron—(Avant Chataigne).— This is one of the earliest chestnuts to ri- pen; and wherever the summer is short, or not warm enough to ripen the other sorts, this kind should be planted in preference. The nut is large, very sweet, and well fla- vored. ; Marron Grosse Precoce.—As its name shows, it is a large Marron and quite early; like the above kind, it should be planted in preference to all other sorts wherever the summers are short and cold. Yellow Marron.—(Jaune d’cuf)—This is a very curious sort of Marron; when baked or boiled the meat has the color of the yellow of an egg, hence its name. Marron Nouzillard.—A beautiful vavri- ety, extensively cultivated in central France. Nut large, very sweet; very productive. {=e"The above varieties or Marrons have been introduced by us into this country from Europe some eighteen years ago, others more recently. We are able, therefore, to tell about their bearing qualities. As seedling chestnuts are advertised un- der the name of Marrons, which they are not, here is aneasy way to detect the fraud: The leaves of the Marron (propagated solely by grafting ) are of a glossy, dark green, with the teeth of the edge small, while those of seedlings are of a dull green, with larger teeth on the edge, and some- what broader. The nut of the grafted Mar- ron is found generally single, two at the most, in each burr, and that explains the large size of the nuts; while with seedlings the nuts grgw from two to six in each burr, and are consequently smaller and flattened, at least the middle one, on each side. In quality our California-grown Marrons are not in the least inferior to the French “nuts, but certainly superior to any seedling nuts grown in this State, SEEDLING CHESTNUTS. Marron Combale.—Nut medium large to large; two to four nuts in each burr. Productive. The same as the common Italian or Spanish chestnut, propagated from the seed and found all over the State. Very inferior to the nut of ‘‘grafted”’ trees, the Marron degenerating from the second generation from the seed and going back to the common type or ‘‘Chataigne.”’ American Chestnut.—The fruit of this variety is a great deal smaller than that of: Europeen kinds, though the kernel is very sweet and well flavored. ALMONDS. Princess, or Ladies’ Thin Shell. The variety common in the shops of confection- ers, where it is extensively used in the man- ufacturing of certain cakes and candies; it is also the kind most esteemed at dessert, The shell is so thin that it can be crushed between the fingers. Kernel fat, sweet and rich, Languedoc, or Soft-Shell.—The shell of this variety, though a little harder than that of the Princess, is thin and soft, and easily cracked. The kernel is fat and very sweet. This kind is more hardy and less injured by the “‘gum’’ than the Princess. Hard-Shell.—The common kind with a shell as hard as that of the Black Walnut. Grosse Tendre, or Improved Langne- doc.—Of recent importation from the prov- ince of Languedoc in Southern France. This nut is very large, a good many having a double kernel; the shell is soft, and of a light yellow tint. The nicest almond for market. It is as hardy as the Common Languedoc. (See fig. 15.) Seedling Languedoc and Grosse Ten- dre.—We offer to the public this season, seedling trees of these two valuable varieties. Seedling almonds have the advantage on budded trees to be more hardy and vigor- ous, and less liable to be attacked by the “eum,” though it is impossible to guaran- tee any of them to be as true as budded trees. {== The Languedocs have the advantage over the Princess or Paper-Shell, and other well advertised varieties in this State, of blooming much later, being hardier, and resisting the attacks of the gum most suc- cessfully. FILBERTS. Red Aveline.—Fruif large, ovate; flavor sweet, pleasant and nutty; shell thin; ker- nel smooth, and from the fact that it is in- vested with a very thin skin of a beautful dark wine color, hence its name of Red Aveline. We consider this kind, which we have cultivated and fruited for the last six- teen years, as one of the most prolific and desirable kinds to cultivate in California. (See Fig. 29.) White Aveline.—In every respect the same as the above, with the exception of the kernel being invested with a thin white skin. (See Fig. 29.) Grosse of Piedmont.—Fruit large and round; quite productive. Very much like the sort kept in stores, and imported from Italy. (See fig. 31.) Cluster.—A very remarkable variety, on account of the nuts always growing in clus- ters of two to ten. Very desirable variety, Sicily.—Fruit large, round, sweet and nutty. Large White of England.—A large, long, white sort, from the filbert district of | England; largely cultivated for market. Kentish Cob.—We are yet experiment- ing on this kind, said to be very valuable. Du Chilly.—An entirely new varlety from France, and the largest filbert we have ever fruited in California. The nutis of an elongated oval, very broad, over an inch in length and three-fourths of an inch broad. The nuts seem to be uniformly large, and the bushes quite prolific. It bore for the first time with us in the summer of 1887. (See fig. 17.) Daviana.—A very large nut, of a fine buck color, with dark red streaks. Weeping Filbert.—Most handsome va- riety; its branches drooping down gently like those of a weeping willow. (Propa- gated by grafting.) (4° All the varieties we offer in the above list are guaranteed to be ‘‘true,’’ they be- ing propagated from layering, a few by grafting. We have also ‘‘seedlings” of the Aveline and Piedmont varieties, but advertise them as such at much lower prices. The Aveline or Spanish Filberts are ex- tensively cultivated in Spain and the south of France, where they constitute an im- portant branch of commerce. They are ex- ceedingly sweet and well flavored; the shell is thin, and certainly more easy to be cracked than the English sorts. Herewith we give a correct cut of the Aveline as raised in our grounds. Whenever wrowing in clusters of three to eight, as they often do, the nuts are not so large as when grow- ing single or in clusters of two, lee SliC@ Nib). PRUNES. It may be useless on our part to point out the importance of the Prune interest in California, and to demonstrate through figures, statistics and the like, of what vast import is to our State this infant industry, to which development such a large area of our great State is so well adapted. So far, in California, a variety of the Prune D’ Ente or D’ Agen, called here, on account of its small size, ‘‘ Petite Prune D’Agen,” has been almost exclusively cultivated. This Petite Prune, which is exceedingly sweet and well flavored, makes an excellent prune if properly dried or cured; but some objections are made concerning its small size and, in some cases, light color, when compared to the much larger and darker product of the French. These two defects, whatever be the general qualities of that prune, are serious ones; and it was the main reason why we did advise the planting and testing of the best known sorts cultivated in the renowned prune districts of Europe. We have ourselves, for the last three or four years, investigated in the most thorough manner this prune question, imported from the very prune districts of France the best known types of that famous prune, going there under the name of D’Ente or Robe De Sergent; and found out that our Petite Prune is a true'type of the D’Ente, its botanical characters being identical, and the fruit as richly flavored and sweet as that of its French ancestor. We furthermore, ascertained that there was no such thing as a ‘‘Grosse” or ‘‘Petite” prune D’Ente or D’Agen, and that such names had been used, and wrongly so, in this State; and, finally succeeded in narrowing down this prune question to a simple question of ‘‘ size,” thefruit of the D’Ente in France attaining a much larger size than that of the California D’Ente, or Petite Prune. But last summer’s experience (1888) has demonstrated to us beyond a doubt that we were able to grow in California as large and fine prunes as are grown in the valley of the Lot, in France, if planting the same sorts and taking care of them and pruning them in the very same manner. Undoubtedly the soil and climate have much to do regarding the size and quality of Prunes, and it cannot be reasonably expected that in certain sections of our State, as sweet and large prunes can be grown as in other sections more favorably adapted to that classof fruit. We exhibited at the meeting of the State Horticultural Society at San Francisco, on the 31 of August, 1888, the largest D’Ente or French prunes, and also St. Catherine prunes, grown on our imported stock, that were ever grown in this State, some D’Ente prunes weighing as much as 134 ounces. Pruning, we found out, has much to do with the size of the French .or D’Ente prune; not so with that other renowned prune, the St. Catherine. A peculiarity with the Prune D’Ente, is to grow on the same tree fruit of all sizes, from half an ounce to almost two ounces, the largest prunes being found at the extremity © of the limbs. We herewith give three cuts of the Mont-Barbat D’Ente as grown on the same tree, to show that peculiarity of the D’Ente in growing fruit of such different sizes. (See figs.18, 19, 20.) Certain horticulturists in this State claim that there is but one type of the French Prune, that is the Prune D’Ente or Robe De Sergent. We say that it is not so, that there are several distinct types of that prune, which differ greatly from each other, the botanical characters of each of these varieties being far of being identical. We have in our grounds four different types of the D’Ente, viz: The D’Ente proper or Robe De Sergent (called in this State Petite or French prune); the Loire D’'Ente, from the valley of that name and an inferior type; the Puymirol D’Ente, and the ————D’Ente (a new and valuable type that we will not name for the present, and bearing large fruit.) Two-thirds of the prune trees in the prune district of the Lot in France, are propa- gated ‘‘true from the root,” and the other third by budding or grafting. We have intro- duced into this State and are propagating this type of the D’Ente, ‘‘true from the root,’’ having given it the name of Lot D’ Ente, to distinguish it from our other types. ‘‘True from the root” is what the French call ‘‘Frane De Pied” (not grafted, but the stalk and the root being only one thing), such are layers, cuttings and sprouts growing at the foot of trees themselves ‘‘true,’’ as we find it with figs, olives, filberts, currants, and the like. The D’Ente and St. Catherine, ‘“‘true from the root,’’ are propagated in this way: Sprouts growing at the foot of old and large trees, and but few are found to each tree, are taken off and planted close together in a bed to make them root well, and the ensuing spring planted in nursery rows where they are trained like any other trees, and transplanted where to remain, when branched. In the snow-horticultural belt of the Sierra, which extends from 1,200 to 3,000 feet PLATE III. Oe Fig. 18. Fig. 19. Fig. 20. Figures 18, 19 and 20, Mont-Barbat D’Ente, borne on the same tree. G Fig. 21. Fig. 22. Fig. 23. LOT D'ENTE. ST. CATHERINE. PUYMIROL D’ENTE. \ \ J Fig, 24. Pig. 25. Fig. 26. Fig. 27. Fig, 28, MONT-BARBAT. LOT. CAL. LOIRE, ST.CATHERINE, All the Prunes on this Plate ‘‘ California Grown.”’ (Copyrighted.) 10 above the level of the sea, and comprises an immense area of territory, the prune grows splendidly like all stone-fruit trees—no trouble about that—and bears heavily, too, pro- vided the ‘‘ gum ” lets italone and spring frosts spare it—though the gum is the worst of the two. Now, since the kind ‘‘true from the root” is such an excellent gum-resistant stock, people will see at a glance that, with such a stock, prune growing might become possible and profitable in the very midst of our mountains, and where trees budded on the root do so badly. ' The chief qualities and advantages of prune trees, true from the root, may be summed up as follows: To be good gum-resistant stock (the very reason why this kind is so extensively planted in its home, in France), more long-lived than trees budded on the root; very vigorous growers, aud heavy and regular bearers; last, in case of an accident happening to the body of the tree, enabling the latter to grow back true from the root. The fruit of our Lot D’Ente, or type true from the root, compares very well with the finest French prunes grown so far in California. Still, wherever prune trees grafted on the root do well and are not attacked by the gum, they might very well be planted, every- thing else being equal; but where they do not, and are liable to be injured by the gum, the kind ‘‘ true from theroot”’ should, by all means, be preferred. We will now give a description of the varieties of prunes imported, tested and propa- gated by us, and of which we have this season trees ready for market: Prune )’Ente, or D’Agen, or Robe De Sergent. —This is the kind that pro- duces the famous French Prune, shipped all over the world from Bordeaux, France, with the ‘‘United States of America” for its best and most extensive market; and it is the very variety cultivated in the great prune district of the Lot, with Agen for an entrepot. (See Figs. 18, 19, 20 and 21.) The D’Ente is of medium to large size, in some instances quite large (see Fig. 19). The fruit is generally pear-shaped or pyri- form, broad at the center and tapering to- wards the stem. The suture is slight, the skin thin, covered with heavy bloom; violet red. The pulp is yellow, sweet, but little flavored; juicy, though not to excess. It ripens from the latter part of August to the beginning of September. The tree is vigor- ous, very productive and a constant bearer. The best types of that prune are found in the valley of the Lot, in France, where that celebrated prune originated. Mont Barbat D’Ente.—We secured this type from the orchard of that name, which means Barbat Hill, a type that obtained thirty-two first premiums for the beauty and size of its prunes, at the District Fairs of the Lot, in France. (See Figs, 18, 19 and 20, representing four samples of that fine prune as grown upon the same tree, right upon our place, in Nevada City.) Lot D’Ente, or D’Ente— ‘‘true from the root.’’—This is the type of the Prune D’ Ente, the most propagated in the valley of the Lot. It is altogether propagated but true from the root, by the rooting of sprouts growing at the foot of old and large trees themselves true from the root—that is, not grafted. By grafting, only the size and quality of the fruit are retained, and its other characteristics done away with. We have beautifully rooted trees, one, two and three years in our grounds, of this valuable type, though in smali quantities. The fruit is not uniformly pyriform, like that of the Mont Barbat, some of the trees bear- ing fruit of a more oval shape (see Figs. 18 and 21). This is the type which, preepa- gated ‘‘true from the root,’ and not by grafting, proves such a good ‘‘ gum - resist- ant’’ stock, and the only one we would ad- vise fruit growers living in the snow-belt of the mountains to plant, as being more able to withstand the attacks of the gum than budded trees. California D’Ente, or Petite Prune, or French Prune.—This good and pretty type of the Prune D’Ente was introduced from France into California in the year 1857, by Mr. Pierre Pellier, of San José, and has since been propagated all over the State, under the name of Petite or French Prune. The name of Petite (small) was given to it so as to distinguish it from a larger type, the Hungarian or Pond’s Seed- _ ling, thought at the time to belong to the same family, and which went and is going yet on some nurserymen’s catalogue under the wrong name of ‘‘Grosse” Prune D’Agen. This type of the D’ Ente is excellent for dry- ing; the fruit is from small to medium, more or less pyriform, according to locali- ties; reddish-purple, violet-red in our mount- ains; very sweet, and juicy enough. That name of French or Petite Prune should be entirely dropped off by nursery- men, prune growers and packers, and its real name, California D’Ente, substituted in its place. The Prune D’Ente goes all over the world under no other name—not a box, canister or glass jar leaving the port of Bor- deaux, which ships away millions of them, but under that name. ‘‘French” Prune is no name at all, for the Saint Catherine, a fair rival of the D’Ente and yellow when fresh, is as much French as the D’ Ente and as old, too. Prune D’Agen, that the city of Agen has tried pretty bad to have substi- tuted to the true name of that prune (D’Ente), has been rejected by the shippers of that prune in France. So let us, if we are to meet on the same markets, home or abroad, the French article, give to our 11 prune its true name, ‘ California D’Ente.” Loire D’Ente.— The type commonly kept and propagated in the valley of that name, in the northwest of France, and which, for that reason, we have called ‘‘Loire’’ D’Ente; it is certainly a false type of the D’Ente proper, as is found in the valley of the Lot; its botanical characters, wood, buds, leaves and also fruit, vary considerably from those of the true D’Ente, It is a very prolific kind; the fruit is ob- long, with a well-defined suture, and cer- tainly not pyriform; much darker in color, fresh, than the Lot or California D’ Ente; it ripens a week or two before the two latter ones; it dries well, but has not the sweet. and rich flavor of the true type. This is the type that some nurserymen in California have imported from the nurseries of the Loire Valley, thinking that it was a pure type of the D’Ente, and which they are advertising under the name of Robe De Sergent, or true Prune D’Agen. Puymirol D’Ente.—This is another type of the D’Ente, but differing much in its botanical characters from the D’Ente proper; it originated at Puymirol, in the southwest of France. The fruit is uniform- ily large and of a fine shape, like shown in Fig. 23; it is somewhat more early than the D’Ente, very sweet, and dries well; it makes a first quality prune. The tree is productive, the fruit growing around the limbs much like the Greengages and St. Catherine, close together. We cannot but highly recommend this fine variety. Violet Perdigron.—Tree quite vigorous and productive; fruit medium large, per- fectly round; skin deep purple, covered with a deep azure bloom; flesh reddish at maturity, moderately juicy, and but slightly perfumed; parts well fromthe stone. Very late, hanging splendidly on the tree; cures very nicely, and keeps a round shape when cured. A very desirable kind to eat fresh, for its good keeping qualities. As a prune however, it has nothing whatever to com- pare with the D’Ente, and Saint Catherine. Red Perdigron.—This is the prune which, cured in a particular way at Brig- noles, in Southern France, constitutes the Brignoles Prune of Provence. The fruit is quite large, perfectly round, light pink color, juicy, nicely flavored in fact a splen- did prune for dessert. .Its curing qualities are not good, on account of its juice, and dried is far from being so sweet us the D’Ente. Saint Catherine.—An old variety, and one of the most celebrated kinds. Exten- sively cultivated in the valley of the Loire (France), where the D’Ente gives poor re- sults. Besides making a superior prune, it is also much esteemed for preserving, and is excellent for dessert. The fruit is of medium size, obovate or roundish oval, with a rather well marked suture on one side; skin just thick enough to allow the fruit to dry splendidly; of a golden pale yellow; overspread with a thin bloom, and sometimes becoming rose violet on the sunny side. The flesh is yellow, firm and juicy, adhering but little to the stone; (here in California, we find it a perfect freestone), the flavor is very rich, perfumed; one of the best prunes to eat fresh. It ripens, accord- ing to localities, from the later part of Aug- ust to the middle of September. A vigor- ous grower and constant bearer; propagated “true from the root.” The fruit fresh stands shipping well; dried it retains the most of its bulk, and turns very dark. In size the St. Catherine compares well with the French or D’Ente prune. (See Fig. 22.) Italian Questche.— Medium to large; dark purple; cures well. German Questche.—Fruit long, oval, purple; separates from the stone; cures well. Alsatian Questche.— Smaller than the German Questche, but of the same quality. Knight’s Green Drying.— Fruit very large, almost round; greenish-yellow, firm, sweet, good for dessert; said to be splendid for drying. (Didn’t bear yet with us.) Dame Aubert.— A magnificent yellow plum, of the size of Coe’s Golden Drop, but like the latter, drying badly, and sub-acid when dried. Superior to Coe’s fresh ; splendid for preserving. Double Prune @ Agen or Double Robe. —Fruit very large, growing to four ounces; egg-shaped; skin thin, reddish-purple and covered with bloom; pulp yellow, soft, very juicy, sweet and highly flavored. One of the very best dessert plums. Much of the fruit grows in pairs, hence its name, ‘Double Robe;” an entirely different kind from Hungarian, or Pond Seedling. On account of the fruit being so juicy, it is hard to cure; dried it makes a very large, jet-black prune, but quite acid like the Hungarian, Coe’s and Dame Aubert; not very suitable for market. New and Valuable Prune, (for the sea- son of 1889-90.)—We secured this fine vari- ety several years ago from the South of France, where it had just been put to market; it is a parent of the D’Ente, though its botanica] characters differ some- what from the latter, and was discovered in an old abandoned monastery of the Lot. The fruit grows uniformly large, is of first quality, curing nicely and making as fine a prune as the best D’Ente or St. Catherine prunes, levecovll (ilvealJ Ue 1D). FRUIT TREES, (Aut FREE From Insxct PEsts.) CHERRIES. We wish to call special attention to those most valuable kinds of Cherries in- troduced by us into California, those April kinds, the earliest ones to be found in the State, vix.: Early Tarascon, April Guigne, Guigne Marbrée, and Early Lamaurie. Near Vacaville, in Solano county, cherries were picked on our Guigne Marbée be- tween the 25th and 28th of March. The same kind, at this altitude (2,600 feet), is ripe to pick about the tenth of May. Early Tarascon.—One of the earliest and most prolific cherries growing in im- mense clusters. Fruit medium large, roundish, inclining to oval; skin dark red, almost black at maturity; flesh purplish red, sweet and rich flavor; very small stone. April. Guigne Marbree.—As early as Tar- ascon; also very productive. Fruit me- dium large, roundish oval; skin dark red; flesh purplish red, tender, juicy, delicate flavor. Stone quite small. April. April Guigne.—Medium large, round, dark red, very early. (Of recent intro- duction. ) Early Lamaurie.-—A new and very early kind, much prized for its precocity and beauty. April. (Of recent intro- duction.) Bigarreau de Mai.—A new ox-heart variety. May. Royal Hative, or Mayduke.—One of the most popular sorts; Fruit roundish growing in clusters; flesh reddish, tender and melting. A constant and heavy bearer. May. Bigarreau Grosse de Mezel.—Fruit very large, oblong, heart-shaped; skin dark red, very glossy, nice flavor. June. Glossy Black.—Hardy and very pro- ductive; medium large. June. Spa, or Belle De Chatenay.—July. Queen Hortense.—July, Montmorency.—July. Napoleon Bigarreau.—July. Early Parple Guigne.—May. Yellow of Crimea.—Late. Violet Bigarreau.—New. Black Tartarian.—Medium. PLUMS. Common Green Gage.—Fruit medium, 10und; greenish yellow; very juicy. August. Bavay Green Gage. — Large, round, greenish yellow; excellent flavor. Late. Diaphane Green Gage. — Very light greenish color, almost trangparent; deli- cious. Middle of August. Duane’s Purple—Very large, ege-shaped, reddish purple, sweet. Very early. Coe’s Golden Drop.—Very large, oval, yellow, nicely flavored. September. Monsieur Rouge. —An old, esteemed variety. Fruit large, perfectly round, dark red; juicy, and nicely flavored; a perfect freestone. August. Royale de Tours.—Large, purple; juicy, sweet, rich. Very early. Damas de Tours.—Medium, dark blue; productive; quite early. July. Jaune Hative, or Early Yellow.—The earliest plum, not even excepting the Cherry plum. Medium, oval; skin amber- yellow; of nice and pleasant flavor. July. Cherry Plum, or Red Myrobelan.— Round, medium, light red; juicy, but little flavored. July. Pond’s Seedling. — The largest plum known; egg-shaped, light purple, juicy; little flavored. September. Petite Mirabelle.—A small but delicious plum. Very juicy, rich flavor. Blue Damson.—Small, obovate, sweet, little flavored. Good for preserving. Monsieur Janne.—Round, medium large; yellow, juicy; nicely flavored. Au- gust. Besides, we highly recommend for des- sert the following kinds described under the head of Prunes, viz: Dame Aubert, | Double D’Agen, St. Catherine, Perdigron. APRICOTS. Boulbon.—One of the best for shipping; an entirely new and most valuable variety. Before getting ripe the fruit is said to get ~ a beautiful red cheek; and, as apricots for shipping ata distance have to be picked green, this kind has the advantage over all others of always having a cheek dotted with carmine. It is the largest apricot we | i 13 } PAT LV, Fig. 29. Fig. 30. Fig. 31. AVELINE FILBERT. MARREON COMBALE CHESTNUT. PIEDMONT FILBERT, AHA Fig. 32. Fig. 33. EVER-BEARING BLACK MULBERRY. MEDLAR. (Noir of Spain. Fig. 34. Fig, 35. CHABERTE. SORBUS. CLUSTER, All the Nuts and Fruit on this Plate “ California Grown.”’ (Copyrighted.) have ever grown upon our place. We re- commend it as one of the very best to plant, Esperen Early.—The earliest apricot; medium large, juicy and well flavored, Musk Early.—A new variety obtained from the south of France. It is claimed to be as early as Esperen and to have a rich, musky flavor. (Didn’t bear with us yet.) Mexico. — Medium large; very sweet, very juicy, delicious flavor. One of the very best. Duclos.—Angoumois.—Mille. PEACHES (Freestonss) : Amsden, Alexander, Briggs Red May, St. Ascycles, Hale’s Harly, Grosse Mignonne, Early Crawford, Belle of Doué, Queen of Orchards, Nivette, Late Chatenay, Picquet’s Late, Red Magdalen, etc. CLINGSTONES. Royal George, Day’s White, 20-ounce Cling (orange). NECTARINES. New White—Orange, violet or purple. PEARS. Duchesse d? Angouleme.—October. Sugar Pear.—August. Barilett.—August to September. Summer Doyenne.—July. Bon Chretien.—A pretty and delicious little pear. October. Beurre Clairgeau.—November. Passe-Colmar. — Medium; very sweet, January. Winter Nellis.—January. Beurre Kaster.—Late. Passe-Crassanne. — Very large; one of the finest winter kinds. February to April. Bergamotte-Esperen.--Medium large; highly flavored; keeps till April. Winter Royal.—-Medium; very late. Catillae.—-For baking. Beurre Goubauilt. —— Large; fine. Jan- uary to February. Assomption.--Immense pear; about as early as Bartlett. Only a few trees this season at 50 cents each. APPLHS. Spitzenberg, Newtown Pippin, Winesap, Swaar, Rhode Island Greening, White Pear- main, Red Astrachan, Yellow Bellflower, Stump, Golden Reinette, Red Calville, White Calville, Winter Rambour.—Cider varieties. KIGS. San Jose Black. White Magdalen.—The earliest. i4 Jaune Longue.— Yellow. Noirmoutier.—Yellowish red. Pagaudiere.—Yellowish red. Buissonne, Franche Paillarde, Versailles Napolitaine. MULBERRIBS. Noir of Spain, or Ever-Bearing Black Mulberry.—Fruit very large, sweet; most delicious flavor; very juicy. This variety, introduced by us into California, is acknowl- edged as being the very best of the Black Mulberry family, Its growth is slow, but it grows and thrives in any kind of soil and at any exposure. The Noir of Spain blos- soms out so late in the spring that it is never injured by frosts. From the time the berries commence to ripen (July), it keeps on bearing until October. (See Fig. 32.) Russian, —A kind of Black Mulberry much talked about these late years, said to do well in the Northern States, but greatly inferior for its fruit to the Noir of Spain. QUINCES. Constantinople.— The largest quince known; bright golden yellow; very pro- ductive. The boss quince. Portugal.—Very large; much esteemed. Very productive. MEDLARS. Medlar monstrous. — The largest of Medlars; very productive. When picked from the tree, the fruit is very harsh and astringent, like the persimmon and sorbus, but through the winter it gets mellow, and is then really palatable. Ripensin January. The Medlar, or Mespilus Germanica, is a very pretty tree—fine foliage and large blossoms, the latter coming out so late that they are never nipped by frost. The Med- lar is a precocious, prolific and regular bear- er. Every garden should have a Medlar tree or two. (See Fig. 33.) SORBUS. Sorbus Domestica.—A native of Hu- rope, growing to a height of thirty to forty feet. The wood of the sorbus is very hard and finely grained, and is much used by en- gravers and cabinet makers. Its beautiful umbels of white flowers are succeeded by most pretty little fruit, having the shape of small pears with a red cheek. Like the Medlar, the fruit has to get mellow before it is fit to eat. The sorbus is as much an or- namental as a fruit tree, and is well recom- mended for both. (See Fig. 34.) . ORNAMENTAL TREES. Cornus Mascula.—A very showy tree, with innumerable umbels of rather bright 15 yellow flowers, which bloom in February. A very hardy tree, never being injured by frost; fruit amber yellow, of the size of a small olive, but more slender. Another variety is ‘‘red fruited.”’ Cratwgus azarolus.— (Yellow and red fruited.) Highly ornamental, growing toa height of 20 to 25 feet. Its wood is finely grained and very hard, and is employed by cabinet makers. The cultivated kinds of azarolus are without spines, The fruit isa pretty little apple, round, sub-acid, of the size of a crab apple. Crategus Oxyacantha, or White Thorn.—Very common in Europe. By the first of May the tree is covered all over with umbels of fragrant little flowers, suc- ceeded by red berries. Crategus Crus Galli, or Black Thorn. —Same flowers as the White Thorn, suc- ceeded by clusters of dark blue berries. The tree is armed with long and stout spines, hence its name of Cock-spur Thorn. Large Fruited Thorn. — A very showy tree, of rapid growth, fruit as large as a cherry, and of a beautiful bright red. Double Flowering Thorn. — Double Red Thorn. — Bright red double flowers. Very pretty. Flora Plena Thorn. — One of the pret- tiest Thorns. Alba Plena Thorn. — White ‘flowers, very ornamental. Holland Linden. — Large, light green leaves. Rapid grower. Hungarian, or Silvered Linden. — Large, thick leaves, dark green, silvery un- derneath; makes a splendid shade tree. Horse Chestnut.—A very pretty shade tree. Canada Poplar. — An erect and rapid grower, very ornamental. Long - leaved Elm. — The finest kind; grafted on the root. Locust Decaisneana. — Fine rose flow- ers produced in great abundance. Locust Semperflorens.—A constant and abundant bloomer. Locust Viscosa.—Rose-colored flowers; branches gummy. Locust Moss, or Rose Acacia.—AJbeau- tiful flowering variety. Locust Globe, or Parasol Acacia.—A remarkable thornless variety; pretty tree with a round dense head. —All those locusts are grafted on the root, Holly.—A very ornamental evergreen. Paw Paw. — The Banana - Tree of Mis- souri. CALIFORNIA LILIES. ‘*White’”’ and “Tiger” Lilies, 50 cents each; 75 cents per mail. Pink roots, with description of the flow- er 50 cents per root. (Too heavy to be shipped by mail.) SELECT ROSES. We are able to present to our customers this season, the very finest select roses, budded on Mamnetti stock, at 2 to 3% feet from the ground, and of the following varieties: La France.—A magnificent remontant rose; the color is of a lovely rose, with silvery lustre. A constant bloomer, and very sweet scented. The first crop of flow- ers in the spring, bears roses from 5 to 6 inches in diameter. Extra fine. Coquette Des Blanches. (Queen of the White).—Medium size, very double, sweet scented; a constant bearer. White, some with a light purplish tint. Very pretty. Baronne Prevost.—Flowers flat, large, dark rose, very fragrant. Extra fine. Re- montant. Duchesse De Nemours.—Medium large, brilliant, dazzling red; splendid. Remon- tant. Comtesse De Morny. Bright rose, very large; from 4 to 5inches. Remontant, Richard Cour De Lion,—Large flat, brilliant deep rose. Remontant. Coquette De Lyon.—Tea rose, canary bird yellow; Beautiful. A constant bearer. Belle Lyonnaise.— Tea rose; copper yellow. Elegant; remontant. Gloire Des Mousseuses.—A magnificent moss rose. CLIMBERS. Belle of Baltimore,—Growing in large clusters; small to medium; white and rose- tinted. Seven Sisters. — Very pretty and rapid climber. Grows in clusters of six to eight- een little roses of all shades. Most charm- ing. ROSES GROWN FROM CUTTINGS. + La Neige.—Pure white. Souvenir of the Queen of England.— Very large, bright rose. Remontant. Also Comtesse De Morny, Duchesse De Nemours, Richard Coeur De Lion, Hermo- sa, Moss Rose. PART ROU Iie, GRAPES. TABLE, RAISIN AND WINE VARIETIES, No Phylloxera in our Mountains. We offer to the public rooted vines and cuttings of the most complete and magnificent collection of foreign grapes to be found in California and the United States, a good many of those varieties having been procured, at great expense, from abroad. All the varieties marked with an asterisk (*) have not yet fruited with us; and as we have taken for a rule to sell no vines nor cuttings of any variety before it has fruited in our vineyard, we would, therefore, decline any orders for such kinds. We are adding, every season, new varieties to our already vast collection: in this way have we found which are the varicties best suited to our soil and climate, and also the earliest kinds and the most valuable for market. Our collection of Muscats is unique, and comprises grapes of all colors, viz: black, blue, maroon, red, rose, white, gray, green and yellow. Our early varieties—the earliest ones to be found in the State—ripen as much as 25 days before ‘‘ Sweet Water.” Our space does not permit to give a full description of each variety, many of which, however, are extra fine ones. *Chasselas Angevin. Chasselas Bulhery.—A splendid white grape, from two to three weeks more early than Sweet Water. Bunches large, well set; berries medium large, round, white, transparent, finely flavored. Excellent for shipping. Chasselas Ciotat or Parsley Leaf. Chasselas Coulard.—Early. *Chasselas De Provence.—Very early. *Chasselas De Malakoff. Chasselas Dupont.—Bunches large, well set; berries medium to large, round, per- fectly transparent, juicy, sweet, splendid flavor. Very productive. White. One of the very best for table use and shipping, on account of its beauty, quality and produc- tiveness. *Chasselas De Debernardy. —Early. *Chasselas Dugommier.—Early. *Chasselas Duhamel.—Early. *Ohasselas De Falloux.—Very early. Chasselas Fendant Rose.—Karly. Chasselas Fendant Blanc.—Early. Chasselas De Florence.—Medium. Chasselas Jalabert.—White; early. Chasselas Mamelon Blanc.— White. *Chasselas musque.— White. Chasselas Oblong.— White. Chasselas De Fontainebleau or Thom- ery.—Bunches medium; berries medium, well set, round, sweet, well flavored; skin thin. Harly. Chasselas De Pondichery. — Bunches large, well set; berries very large, spherical, white, peculiar and nice flavor; skin thick. Late. Chasselas Rose. — Bunches medium, well set; berries medium, sweet; skin light pink. Very early. Chasselas Royal Red.—A beautiful va- riety. Bunches large, well set, berries large, round, juicy, highly flavored; deep red, turning almost to black at full maturi- ty. Very productive. Medium. Chasselas Royal Blue of Windsor.— Bunches large, well set; berries large, juicy, well flavored; dark blue. Medium, Chasselas Sageret.— White. *Chasselas Touland.—Early. Chasselas Violet.—Buunches long, rather loosely set; berries large, elongated oval, very sweet; rich flavor. Violet color, with heavy bloom. A most beautiful and deli- cious grape. Very early. Chasselas Vibert.— White; early. Aspiran Noir. *Abourlah.—Large, red; late. *Alep.—Black. *Aleatico Roseo. *Barbaducis.— White, large. *Balafant.—Large, white; early. Bastardo.—Black. Barbarossa.—Large, rose. *Blauer Portuguiser.—Blue. *Balavry.—Black. *Brustiano.— White. *Beni-Salem.— White. *Boudales.—Large, black. Black Prince.—Large; medium. Blanc D’Ambre.— White; early, Blussard Noir.—Large; medium. Black Hamburg.—Large; medium. Calabre Blanc.—A magnificent ship- ping grape. Bunches medium large; ber- ries medium large, well flavored; skin thick, amber white. Stems tough. Medium late. Caserno Noir.—Bunches large; berries large, oval, juicy, very sweet, well flavored; jet black. Early. A splendid variety. Cariniana Rose.—Large; medium. *Catalan.—Red. *Calabazar.— White. Celestino Noir.—Large; black. Chaptal.—Large; white. *Colorado.—White. Cornichon Violet.—Large; deep red. Cornichon Blanc.—Large, white. *Corbeau.—Large, black; early. *Cornet Noir.—Very early. *Cruexen.—Black. Decandolles.—Very large, white. *De La quasaba.—Black; late. Dinka Blane.—White. *Duc De Magenta.—Black; early. *Dureza.—Very early. Doleetto Nero.—Black; very sweet. Emperor.—Large, oblong, deep red. Franckental.—Large, black. Frederickton.—Large, black. Fintindo.—Bunches very large, thickly set; berries large as Damson plums, flesh oa dark red, Very showy. Medium ate. *Forest.—Large; black; early. Four-Shouldered.—Purplish-red. Gros Maroc.—Very large; dark red. *@radiska.— White. "Gree Rouge.—Large, deep red. "Gros Colman.—Large, dark purple. *Grunne Kadarka.—Green-white. *Goher Hatif.—Black; early. *Guillandoux.—Early. Gros Makara.—Black. Gros Sapat.--Bunches large, well set; berries large, oval, sweet, delicious flavor; 17 black, with heavy bloom. Very early. A beautiful variety. Gros Damas.—Bunches large, well set; berries large, roundish-oval, juicy, highly flavored; jet black. Medium. Very fine. Gros Guillaume.-—Bunches large, well set; berries large, sweet, highly flavored; black. Medium. Fine variety. Gros Gromier. — Bunches very large, thickly set; berries medium, sweet; pink colored; enormously productive. Medium. General De La Marmora.—Bunches large, wellset; berries large, roundish-oval, transparent white; sweet and splendidly flavored. Medium, Very handsome variety. Ischia, or Genoa Early. — Bunches small to medium; berries medium, sweet; jet black. Very early; over two weeks more early than Sweet Water. The first black grape to ripen with Black Magdalen. *Hycales.—White. Joannen Charnu.--Large; medium. Janny Zolve.—White. *Jericho.—Black. Kokur of Crimea.—White. *Kisch-Misch.—Amber-green. Seedless. *Kischmisch-Ali.—-Red. *Karaod.— White. *Ketsket-zetzu.— White. Ladies’ Fingers.—-Large, oblong. *Lista Blane.——Early. *Lacryma-Christi.--Black. *Lambruscat. *Leany-Szello.— White. *Limdi Khamat.—Red; early. Long Noir of Spain.—Jet black. Malingre Early. —Bunches medium; berries medium, oval juicy, sweet, well flavored; white. Very early. Two weeks more early than Sweet Water. Minestra.—Bunches large, well set; ber- ries large, sweet, well flavored; black. Very fine. Medium. Magdeleine Noire.—Bunches medium, thickly set; berries small, juicy; black. The earliest black grape with Ischia, ripe three weeks before Sweet Water. Magdeleine Blanche.— Bunches me- dium large, well set; berries roundish oval; medium, sweet, juicy, well flavored; very productive; white. Very early; one of the earliest white grapes. Marshal Bosquet.—White. Miller.—Light pink. Morillon Panache, or variegated. Malvoisie Blanc.—Bunches large, well set; berries medium, very sweet, well flavored; skin thick; white. Enormously productive. Late. *Malvoisie Noir.—Dark red. *Malaga Blanc.—Oval, white. *Malaga Rose.—Oval. Mission, or Los Angeles.—Bunches large, loosely set; berries medium, very sweet; enormously productive. Late. *Nosco.— White. Olivette Jaune.—Amber-white. *Papaona.— White; early. Palestine.—Large; white. Pearl of Anvers.—Bunches medium, well set; berries medium large, sweet, juicy, well flavored ; transparent white. Hxcel- lent. One of the earliest, ripens three weeks before Sweet Water. Poulsard Noir.—Bunches large, well set; berries large, roundish-oval, sweet, juicy; highly flavored; jet black. Very fine. Medium early. Purple Damascus.—Large; late. *Precoce De Kienzheimer.—Early. *Precoce De Hongrie.—Black; early. *Precoce De Montreuil. — Very early. *Precoce De Marseille.—Early. *Pedro- Ximenes.— White. =Perle Imperiale.—White. (Eil Noir (Black Eye).—Bunches large, well set; berries olive-shaped, large, very sweet, juicy; highly flavored. Early. A splendid variety. Rose of Peru.—Large, deep red. Ramonia of Transylvania.—Bunches heavy and well set; berries very large, round, as large as Damson plums; sweet, well flavored; dark blue, with heavy bloom. Medium. A most magnificent grape. Shiras.—Bunches long; berries large, olive-shaped, sweet and highly flavored; dark blue, with heavy bloom. Very early. Saint Bernard.--Large, white. Serciat.— White. “Saint Pierre.—Large, white. *Sinker.— White. *Solferino.—Maroon color. *Sucre de Marseille.—Early. Sultan Violet.—Large. *Sabals kankoi.—Light pink. Sweet Water.—Harly. *Sizlva-Stollo.—White; early. Seedless Black Corinth.—Dried, it is known under the name of ‘‘ Zante Cur- rants.” Secdless Rose Corinth. Seedless White Corinth.— Heavy bearer. Seedless Sultana.—Bunches large,shoul- dered; berries small, seedless,sweet. Splen- did for drying. 18 Tokay (Flame Colored).—Buunches very large, well set; berries very large, olive shaped, firm, pink colored. Very showy and an excellent grape for shipping. “Tinto d’ Alicante.—Black. *Torok Zoello.—Black. *Tokos.—Blue. Ulliade.—Bunches very large; berries quite large, oval, sweet, well flavored; black; very productive. Medium. One of our finest varieties. “Vert De Madere.—Harly. *Verdetio.— White. *Xeres.— White. “Zitzen-Zitzen.—Rose. 6 MUSCATS. Our collection of Muscats, the finest one to be found anywhere, comprises the most delicate kinds, and grapes of all colors, viz: Black, blue, red, rose, gray, maroon, white, yellow, green. Muscat of Alexandria.—Bunches large; berries large, oval, firm, well flavored. Late. One of the best for drying. Muscat Bifere.—Round, white. Museat Cailaba.—Black; early. Museat Eugenie.— White; rich. Muscat Gris.—Whitish-gray. Orange-Flowered Muscat.—Most deli- cate, rich flavor. Harly. Muscat De Saumur.—Early. Blue Museat.—Bunches small to medi- um; berries medium, juicy, sweet; nice dark blue. One of the earliest grapes; ripens three weeks before Sweet Water. Red Muscat of Madeira.—Bunches medium; berries medium large; nice dark pink color; nicely flavored. Medium. Muscat De Frontignan.—Bunches cyl- indric, medium; berries set close, like corn; very juicy; highly flavored; one of the earliest grapes. *Museat Jura.—Black; early. Muscat Marron.--Chestnut color. Muscat Lazerelle.—Berries round, me- dium, white, firm, sweet; highly flavored. Delicious. Medium. *Muscat D’Espagne.—Early. Museatel.--Splendid for drying. Museat Primavis.—White. Museat Sarbelle.--Very large, round, firm, nicely flavored. Medium. *Museat De Vaucluse.— White. *Muscat De Patras.—Harly. “Muscat De Smyrne.—Harly. *Museat Kepens.— White; early. 19 *Muscat D’Asti.—White. Muscat D’Ernstadt.— White. “Muscat D’Alma.—-White. *Muscat Romain.— White. “Muscat Du Po.—White. *Muscat Caminada.--Large, white. *Muscat De Malte.--White. RAISIN VARIETIES. Maseat of Alexandria; Muscat D’Espagne; Muscat Lazerelle; Muscatel; Malaga; Chas- selas Vibert; Seedless Sultana; all the seed- less Corinth (black, rose and white). WINE VARIETIES. We would call the attention of grape- growers and viniculturists to our fine col- lection of wine varieties. Many of these varieties have been introduced by us into this State the last seventeen years and thoroughly tested; we cannot but warmly recommend every one in the list. Aramon.—Black; heavy bearer. Alcantino De Florence.—Black; early. Aunis.—Black; heavy bearer. Aramon-Bouschet.—Black. Alicante-Bouschet.—Black. Carmenet, or Carbenet of Medoc.— Black; early. Very fine bouquet. Cabernet-Sauvignon.—Black. Chauche Noir.—Black. Clairette Blanche.—White. Cot-De-Tourraine.—Black; eayly. Cot-a-Queue Verte.—Black; early. Charboneau.—Black; heavy bearer. Carignan.—Black. Delhys Noir.—Black; Productive. Etraire - De - L’adui.— Bunches very large, shouldered; berries medium, round inclining to oval, juicy, deep black; very heavy bearer. Medium early. Said to be a resistant stock. Very vigorous. Grenache.—Black; heavy bearer. Gamay. (Petit). Heavy bearer. Gamay Malin.—Black; early. Gros Rouge.—Deep red; early. Juranson Noir.—Black. Mondeuse De Savoie.—Deep blue. Mataro.—Black; heavy bearer. Malbeck.—Black; heavy bearer. Merlot.—Black; early. Meunier.—Black. Morastel-Bouschet.—Deep black. *Morillon Noir.—Black. *Morillon Blane.—White. *Melinet Blanc.— White. Noir De Pressac.—Black. Pineau of Burgundy.—Black; ear y. Pineau Blane.— White. Pineau Gris.—Grayish white. Petit Bouschet.-— A cross between Teinturier and Alicanthe. Bunches medi- um; berries medium, very dark-juiced ; good bearer; very early. *Perle Noire.—Black. *Roussanne.— White. Petite Sirah.—Black; early. Riesling.— White. Sauvignon Jaune.—Bunches medium; berries medium large, well set, transpar- ent, yellowish-white. Early. Produces in California a superior white wine Semillon Blane.—White. *Serine Noire.—Black. Teinturier — Bunches full and close ; berries small, round, full of very dark juice. Excellent for coloring light wines. Very early. *Troussean.—Black. *Terret-Bouschet.—Black. *Viognier.— White. Zinfandel.—Black. AMERICAN VARIETIES Catawbha.—Vigorous grower; very pro- ductive. Late. Champion.—Bunches small; berries me- dium; deep black; highly flavored. Very early. PART OP ir it SMALL STRAWBERRIES, Rubies. (French. )--Fruit large, regular, conical but broad; sweet, well flavored, deep brilliant, glossy scarlet. First rate for shipping. Early. Carolina Superba. (French.)--Fruit very large, two inches long; conical in shape, regular; bright scarlet. Prolific. Very early. The Lady. (English.)—Large, broad; light crimson; sweet, peculiar flavor; very productive. Medium. Bears a second crop in the fall. Flora. (French.)-—-Large, long, well- shaped; deep scarlet ; heavy bearer. Me- dium. Princess Dagmar. (English.) —Uni- formly large; immensely productive; coni- cal shaped; sweet, excellent flavor; light crimson. Bears a second crop in the fall. Young Wonderful. (English.)--Long, conical berry, deep crimson, very produc- tive; medium. Cornish Diamond. (English. )—Large, conical, well flavored; red berry. Late. Exhibition. (English.) —Large, deep red; delicious flavor; heavy bearer. Me- dium, Gloire De Zuidwyk. (Dutch.)--Orig- inated in Holland. Berries very large, wedge shaped; flesh firm; salmon colored; highly flavored. Medium. Downing. (American.) --An old but valuable variety; every rooted runner bears in the ensuing spring; splendid sort to cul- tivate in matted rows. The earliest straw- berry that we have ever grown upon our place, and we have tested more than a hun- dred varieties. Fruit small to medium large, roundish-ovate, deep crimson; seeds deeply imbedded; flesh tender, rich, excel- lent flavor. Should be in all gardens. Common English Red Wood.-—-Fruit red, small, roundish-ovate; bears monthly. NOVELTIES. Matador. (French.)--Very large. La Bicolore. (French.)-—Large. Crystal Palace. (English.)—Very large. First quality. British Sovereign. (English.)—Large. HRUIT. Marshal Yon Moltke. (German.) — Very large. AbdeEl-Kader. (French.)—Very large. Boisselot. (French.)--Very large; heavy bearer; medium early. Beauty of England.--Very large; first quality. RASPBERRIES. French Everbearlng. (Three crops a year.)--Very large; deep crimson. Very early. Cuthbert.--Very large; deep rich crim- s0n. BLACKBERRIES. Wilson’s Early.—Large, oblong, jet black, sweet, rich. Very early. Kittatiny.--Large, very long, glossy black; well flavored. Medium early. Lawton.—Large, sweet, well flavored; good bearer. CURRANTS. Imperial Red.—Bunches long; prolific. Imperial White.—-Bunches long, ber- ries large. Cherry.—Fruit of the largest size, red; prolific, Fay’s Prolific.--Greatly inferior to Cherry in size of beiries and productive- ness. Common Black.—- Berries large; jet black. ENGLISH GOOSEBERRIES. The Gooseberry plants we offer for sale are grown from ‘‘layering’’ and well rooted, and guaranteed to faithfully correspond to the description we give herewith. We will add that. our Gooseberries go only under one name, and that that name is not changed every other year to suit the whims or speculative propensities of enterprising tree and plant dealers. Alma.-—-Large, roundish-oval, greenish. Australia.--Large, oval, amber-white. Angler.—Very large, light green. 21 Bank Europe.—-Large, oval, greenish- white. Broom Girl.--Very large, round, inclin- ing to oval. Britannia. -- Large, somewhat hairy. Bunker Hill.—-Very large, round, white. Crown Bob.—Very large, roundish, oval, white, rosy cheek; a little hairy. Conquering Hero.—Large, greenish, red cheek. Echo.—Large, oval, greenish-white. Freedom. — Very large, oblong, rosy cheek. Free from Fault.—Very large, round inclining to oval; greenish-white, red cheek. Guido.—Large, oval, red, little hairy. Gunner. — Very large, round, green, somewhat hairy; almost as large as a walnut. Green Mountain.—Large, oblong, green. Golden Chain. — A magnificent berry- two inches long; elongated, oval, amber white. : : Gerengage. — Medium large; perfectly round; greenish-white, transparent; a daisy. General.—Very large, round, green. Irmong.—Large, oblong, green; a little hairy. Justicia.—Large, oblong, white; some- what hairy. Lion’s Provider.—Very large, elongated, oval; red all over at maturity. Lady Laster.--Very large, white; a few hairs, Lady Delamere,—Large, round, inclin- ing to oval, tansparent green. La Favorite,—Very large,roundish oval, green. Lulu Painter,--Large, oval, green. Lobster,—Very large, oblong, red. Larnout,——Large, oblong, white. Marigold.—Large as a walnut; round, transparent white. Maier Hilbert.—Large, roundish-oval, red, Merry Monarch. — Very large, oblong, bright red, somewhat hairy. oblong, yellow, oblong, oblong, Morning Star.—Very large, round, in- clining to oval; transparent white. North Briton. -- Large, roundish-oval, greenish-white. Overall.—Large, oblong, green. Prince Regent.--Very large, elongated oval, white. Profit.--Large, oblong, white. Pern.--Large as a walnut; round, in- clining to oval, white; a few hairs, Princess Royal.—Medium, round, red; a few hairs. Queen.—Very large, roundish oval; am- ber white. Rockwood.—Very large, almost round, amber-white. Rigby’s Honeymoon. — Large, white. Roaring Liou.—Very large, roundish- oval; white, with red cheek. Rob Roy.——Medium large, oval, red. Red Robin.--Large, oval, red. Snowdrift.—-Large, oblong, light green. Sir John.—Large, round, inclining to oval, amber white. Slaughterman.-—-Large, oblong, green- ish-white. Shadwick’s Sportsmau.—Medium large, amber-yollow; a little hairy. Very prolific. Smiling Beauty .--Large,roundish-oval, green. Shumper.--Large, oblong, green. Speedwell.——Large, oblong, light red. Sander.——Large, oval, light yellow. Top Marker.—Very large, oval, pink color. Traveler.—Large, almost round, green- ish white. Taylor’s Ballerophon. —- Large, oval, white. Volney.-—Large, oblong, greenish-white. White Lurin.—Large, oval, white. Wellington’s Glory.—Large, oval, green- ish white. White Smith.— Very white. Washington.—Large, oval, rosy cheek. oval, large, round, FRENCH GOOSEBERRIES. Verte Ovale.—Large, amber green. Verto Ovoide.—Large, oval, green. Violette Oblongue.—-Large, oblong, purple cheek, Rouge Clair.—Large, oval, red. 22 ORANGES AND LEMONS. Expressly grafted for us, Spring. of 1888, from leading varieties of Eu- rope and Algeria. Portugal Orange. Blidah Mandarin Orange. Large-Fruited Lemon. Corsica Lemon. We cannot quote prices, which will be moderate, before the trees have arrived from France. GRAFTING THE WALNUT. By FELIX GILLET, or Nevapa City, Cat. In view of the large number of trees of the worthless kind of walnut that have been planted for over thirty years in California and Oregon, and known by the name of Los Angeles walnut, from the fact that it started out from the county of that name, a delicate and unproductive kind which, outside of those little valleys bordering the seain Southern California, has proved a complete failure on this Coast; and in view, too, of the extremely difficult way of grafting the walnut, which generally fails when done by the ordinary pro- cess, on small as well as on large trees, we trust that this short essay on the best methods of grafting and budding walnut trees, will be welcomed by the owners of such unpro- ductive trees or other kinds that it would be desirable to graft into hardier and finer sorts. An experience of eighteen years in California in the propagating, budding and grafting of walnut trees, of which we have on our place the largest and finest collection to be found anywhere in Europe or America, 23 varieties in all, some of them very rare yet, gives us a right to speak authoritatively as we do on this subject. The Los Angeles walnut, which, by the way, has been constantly propagated from the seed for the last forty years, without any regard to the degenerating of the species, has three big defects that should make every one reject this variety as worthless; first, it puts forth too early, from two to eight weeks before the French varieties, and is injured by late frosts in the spring three years out of four; second, it does not mature its wood well in the fall, and is nipped again by early frosts at that time; third, it blooms very irregularly, as the owners of such trees can very well ascertain in the spring at blooming time, the male flowers or catkins having all dropped off before the female flowers or nuts had a chance to show themselves; consequently, the nuts not being fertilized by the pollen or yellow dust secreted by the catkins, drop off after attaining the size of a large pea. In this way does that variety keep absolutely barren or at least so unproductive that it has already induced many people throughout this State and Oregon to cut down their trees, some of them thirty years and over, they having come to the conclusion that Central and Northern California and Oregon were not adapted to the walnut. Now we would beg the owners of such large unproductive and tender trees, to quit cutting down their trees, but rather resort to grafting, no matter how large the tree would be, and transform them into hardy and prolific sorts; and they should at the same time do away with the foolish idea that Central and Northern California and Oregon are not adapted te the walnut, while it is that worthless kind, the Los Angeles walnut, that is not adapted to their climate. Speak- ing of that delicate and unproductive kind, we will quote from an article to the Pacific Rural Press on the ‘French Walnut Varieties,’ written several years ago by Mr.W. B. West of Stockton, who has had much experience with walnut varieties in the San Joaquin valley: ° “Experience has taught us that the Los Angeles seedling is a very unreliable tree, only giving fruit under the most favorable circumstances in Northern California; it grows very thrifty when young, but does not ripen its wood sufficiently to withstand the severe winters that we sometimes have, and if, by chance, a series of mild seasons follow the planting, and the tree attain a good size, it is unfruitful, and seldom pays for the room it occupies. ENow, the French varieties are entirely different. They are fertile from the first of their life. I have seen a tree of the Proeparturiens, three years old, showing female blos- soms, and where they can be impregnated by the male catkins of older trees they will mature nuts. I have gathered nuts from a tree scarcely four feet high. Their growth is slow and the wood ripens fully. I have never lost an inch of wood from any frost that has occured since they were planted, while the Los Angeles trees, near them, have been cut to the ground many times. As to the quality of the nut, there can be no differ- ence of opinion—the French nuts are decidedly superior, the shell is thinner and the meat is very sweet and rich, with none of the bitter skin which always accompanies the Los Angeles kind.” . BLOOMING OF THE WALNUT. A few words first on the blooming of the walnut, cannot but render our further re- marks on the walnut more clear to the eyes of people little acquainted with that class of trees and their growth. The blossoms of fruit trees in general, like those of the cherry, apple, pear, etc., are composed of a pistil and stamens; the pistil, or female sexual organ of the plant, occupy- ing the central portion of the blossom and being connected at its base directly with the young fruit. The stamens, or male sexual organs, are the numerous threads which sur- round the pistil, all having at the summit what is called the anther, which secretes that powdery substance known under the name of pollen, the use of the stamens being to fer- tilize the embryo of the seed contained at the base of the pistil, or the fruit proper. Thus blossoms that would happen to be only composed of a pistil could not mature their seed, which would drop off after a while, unless fertilized wlth the pollen of perfect blos- soms from other trees close by. With the walnut, the pistil and stamens, instead of being on the same blossoms, are perfectly distinct and on separate blossoms. To render this description of walnut bloom- ing more comprehensible, we will accompany it with cuts representing pistillate and stami- nate buds in a dormant state and also fully developed; and we will add that all these cuts were made by our engraver in San Francisco from specimens taken on our ‘‘Second Gen- eration Proeparturiens ” bearing trees, and are allof natural size. Fig. 1 represents a spur or bearing wood of the walnut, thousands such spurs either single or composed of two or three little ramifications are found on large bearing trees; and, apropos, people will un- derstand why they should abstain from pruning walnut trees, if they do not wish to cut down their crop of nuts. A are the pistillate buds or catkins in a dormant state; they can well be recognized on any tree as so many little cones, the surface of which looks like that of a minute pineapple. These little cones show themselves on the trees early in the fall; and as soon as they appear on the trees, can such trees be said to have gone into regular bearing. B represents the pistillate bud, also in a dormant state; it grows only on wood of the year’s growth, whether that wood be one line or six feet long. That bud in the spring develops into a bunch of nuts imbedded among several leaves. C represents a leaf bud; the upper one near the summit developing into a small spur from a few lines to one inch in length, and terminating with a pistillate bud like B, intended for the fol- lowing year’s crop. Fig. 2 represents the staminate or male blossoms of the walnut in full bloom; it is composed of over a hundred of very small flowers which secrete a great quantity of pollen, a fine yellow powdery substance that the wind scatters near and far, and in all directions; sin this way young walnuts at a distance having only female blossoms or nuts on, have the latter duly fertilized, as itis the case with young Proeparturiens trees. Fig. 3 represents the pistillate or female blossoms of the walnut; they look like minute plumes on the top of the embryo nuts, the small leaves that surround the little flowers or nut having been cut off to enable the engraver to give a clear cut of the blossoms. Both staminate and pistillate flowers, as represented in figures 2 and 3, were grown on our large bearing Pre- parturiens, and show the size of the nuts at the time that the catkins are fully developed. No walnut tree not having any staminate buds or catkins, though showing female flowers or nuts, can be called properly a ‘“‘bearing’’ tree. SHIELD BUDDING. Common shield budding, as is used with most all fruit trees, fails entirely with small walnuts from one to three years from the seed, and it does but seldom succeed even on larger stock. That mode of budding is more apt to succeed, however, on stock of the year’s growth and of the size of the fore or middle finger, in fact, on any wood of the size represented in fig. 5, or larger, as long as it is of the year’s growth. The shield of bark to be inserted should not be less than two inches in length, and as broad as possible, much like that represented in fig.4. In removing the shield of bark from the cion, one should be very careful not to disturb in the least the corculum, or little cork-like of soft matter, not liqueous yet, that connects the bud itself to the liber or wood along which the sap runs up. Would that little cork-like remain on the cion and leave a hollow back of the bud, the shield of bark would have to be thrown away as worthless, and another one taken from the cion with the corculum on. With walnut budding, no wood whatever should be left at the base of the bud inserted. An incision is then made lengthwise, and where two eyes are far apart and the wood smooth and round, as shown in fig. 5, through the bark of the stock and a cut at right angles at the top, a little longer than the shield of bark to be inserted, the whole resembling the letter T ; the edges of the bark, at the longitudinal in- cision in the stock, are raised half way around the stock with the spatula of the budding knife and the shield of bark pushed downward under the bark, being made to spread out well, so as to leave no hollow under the bud in ligaturing; it will be noticed on cuts 4, 5 and 6, that below and under the main bud is another little bud; it was placed there by na- ture to take the place of the bud proper, whenever anything happen to the latter, destroy- PLATE I. Fig. 1. Staminate and Pistillate Buds of the Walnut, in a dormant state. A—Staminate bud, B—Pistillate bud. C—Leaf bud, Fig. %. Staminate bud of the Walnut, or catkin, in full bloom, or male blossoms. Pistillate bud of the Walnut in full id bloom, or female blossoms. Walnut Blossoms, of natural size and ‘‘ from nature,’’ as grown on Second Generation Preparturiens trees, on Barren Hill, Nevada City, Cal. (Copyrighted.) 4 ing its functions. In ligaturing, the bandage might be made to cover that little bud, though it should not be squeezed too hard, and to run tight enough above and under the big bud that should stick out of the bandage. To enable the winding around the bud of the bandage, the base of the leaf stalk, always very large with walnuts, has to be previous- ly shaved off with a sharp knife, and while budding the knife should always be sharp, to permit to ligature the budding tight enough under as well as over the bud. The shaving off close to the bark of the cion of the base of the leaf stalk, will leave a mark resembling a clover leaf, as shown in figures 4,5 and6. The natural falling off of the leaf stalk in the fall, leaves on a similar mark. When budding walnut trees in midsummer or early fall with the trees fully in sap, the bandage should be loosened ten or fifteen days after in- sertion, and entirely removed another two weeks after; if the budding was done later on in the fall, then it would not be necessary to loosen the ligature and remove it So soon, though it would be well to watch. The cions furnishing the buds have to be pretty well in sap, and so the stock; with the walnut more particularly, this is a condition sine qua non of success. Another very important point in budding the walnut, whether it be shield or ring bud- ding, is to take the buds from the very base of the cion and where the wood is perfectly round and not a kind of angular-like, as it is the case with the upper portion of the cion, in fact. hardly more than two or three buds can be used from a cion whether one or three feet long, and that’s what makes good buds, or buds fit to be used, so scarce. As cions of the proper size for walnut budding can hardly be had on bearing trees, the best and short- est way to procure some, is to cut off large limbs six to twelve inches from a fork; all around the stump will grow in the ensuing spring lots of shoots, three or four will be al- lowed to remain to furnish the number of buds needed. If having no large trees of the kind to bud, the best then is to procure three or four year old trees, set them out in rich, moist soil, and cut them back two inches above the ground, or two inches above the graft, if grafted trees, to make them grow shoots from which to get buds for budding purposes, which, let it be well remembered, cannot be got but at the base of the shoots, and only 2 to 3 buds per shoot, no matter how long the latter may be. ANNULAR OR RING BUDDING. This is the most successful mode of grafting the walnut. The operation is simple enough, though it has to be done with some care. Much of what has been said about shield budding applies with equal force to ring budding. First the stock or shoot to be budded must be at least 34 inch thick, as large as that represented in fig. 5, larger yet the better. Every portion of the stock or shoot to be budded, is not fit to receive the ring of bark; the wood should be not only perfectly round and smooth, leaving on the liber no roughness whatever after the removing of the ring of bark, as shown in fig. 5, but the eyes should also be far enough apart (see fig. 5); if the budding, on that account, has to be done a little higher up, it does not matter much, not with the walnut at any rate. In performing ring budding, a ring of bark containing a bud, and at least 144 inches long, like in fig. 6, should be first taken from the base of the cion, and in the following manner: Two circular incisions are made, one above and the other below the bud, leaving the latter right in the center of the ring, and a longitudinal incision ran between the two circular ones back of the bud; then with the spatula or end of the budding knife, the edges of the bark at the longitudinal incision are loosened on each side, about half way round or % inch from the bud; next, with a little twist of the thumb and forefinger, at the same time pressing gently down on the bark, to prevent the corculum getting out, or even being loosened up, the whole ring of bark is made to come off. Before inserting it on the stock, one of corresponding size is taken from the stock, in a long and smooth space between two buds, and in the following manner: The ring of bark from the cion witha bud on, is placed and spread out on the stock, and circular incisions made in the bark of the stock above and below the ring of bark, and a longitudinal incision ran between the two circular ones and the ring of bark removed from the stock, and that from the cion inverted in its place. Should the ring of bark from the cion be too small to run clear around the stock, a strip of bark should have to be left on the latter, leaving only a space big enough to ad- mit the insertion of the ring of bark from the cion; if, on the contrary, it would be too wide, a strip should be taken out till it would fit exactly the space covered by the ring of bark just removed. The budding is then well ligatured with a soft strip of old cotton cloth, the bandage being made to wrap around covering all but the bud, and also above and under the circular incisions. The bandage should be loosened in the course of two weeks, the same as described with shield budding. As the taking off of such a large ring of bark weakens up much the stalk so budded, the top should be cut off to about two feet from the budding, to prevent accident, Sometimes the ring of bark from the cion goes only half way around on the stock; such budding should be more properly called ‘‘ plate ’’ PLATE II. Fig. 4. Walnut Shield—Budding. Fig. 6. Walnut Ring —Budding. Ring of bark to be inserted in space as shown in Fig. 5. Size of shield of bark to to be inserted. ig. 5. Walnut Ring—Budding. Stock ready to receive the ring of bark, as represented in Fig. 6. SHIELD AND RING BUDDING OF THE WALNUT. Shield and ring of bark, and stock, as represented in Figures 4, 6 and 5, all of natural size and ‘‘from nature,” from a Mayette Walnut tree on Barren Hill, Nevada City, Cal. (Copyrighted.) 6 than ‘‘annular’’ budding; the more around the ring of bark reaches the better, The en- suing spring, the stock is cut off, about an inch above the budding, and all shoots grow- ing around the stump taken out except that from the bud proper. The cut should in every case be duly waxed. If the budding fails altogether, the stock is cut back below where the budding took place, and one of the new shoots budded in the same manner the ensuing fall. This mode of budding the walnut is the most successful one of all, but it would be useless to try it on smaller wood than that represented in Fig. 5. CLEFT SAP GRAFTING. Common cleft grafting, with the cleft running through the center of the stock or limb to be grafted, does not succeed well on the walnut; but cleft ‘‘sap grafting’’ suc- ceeds well enough if done at the right time, or early in the spring, when the sap is com- mencing to fow up. Through sap grafting the biggest limbs of a tree can very well be grafted; in fact, such grafting will succeed better on large limbs, say four to six inches in diameter, than on smaller ones, three inches and under. Our illustration (Fig. 7), which represents a section of a limb 34% inches thick, and taken from one of our trees, with the clefts marked as they should run through the stock, gives a fair idea of that mode of grafting. First the stock is sawed off, and the surface of the cut, especially that portion of it nearer the bark, smoothed up; a strong knife or small cleaver is then laid upon the side of the stock, as shown by lines aB in Fig. 7, which are forming the chord of a seg- ment, and with a mallet driven down till the stock split deep enough to permit the insert- ing of the graft; a small wedge made of iron or hardwood being driven down in the center of the cleft to open it sufficiently to admit the cion, which has to be prepared as shown in Fig. 8—that is, with the base cut wedge-shaped, through a double scarf. But here is a very important point in preparing the cion: one scarf only should have the pith of the cion exposed; it does not matter precisely how thick it will leave the back of the inserted portion of the cion. Fig. 8 represents a cion of natural size already prepared, and shows plainly the pith exposed only on one of the scarfs. Two buds are allowed to remain on the cion—one at the upper end, as shown in Fig. 8; the other below it, just back of the searfs. The top of the cion is cut off a quarter of an inch above the upper bud, slanting, as shown in the cut, and waxed after having been inserted. A stock of the size of that represented in Fig. 7 will admit four cions, but two are sufficient, considering, too, how difficult it is to procure good cions on a bearing tree; in that case they should be inserted both in a, or in B—that is, opposite each other. Should the stock be much larger, it should be split on three sides, and three cions at least inserted; more, if they can easily be had. In inserting the cion, one has to be very careful to make allowance for the thick bark of the stock, as shown by shaded circle around the stock in Fig. 7, and insert the cion right at the point in 4 and B marked by dotted line, and in such manner that the in- ner bark of the stock next the wood and that of the cion will be brought together and unite the whole length as much as possible; the wedge being removed, the two parts of the cleft will draw together and hold the cion in place. But to prevent the cleft to reopen through the influence of the atmosphere and sun, the stock is well ligatured with a strong strip of old cotton cloth, doubled up, but not before the whole surface of the cut, includ- ing the clefts and tops of cions, have been duly waxed. As the clefts are made to run out- side of the heart of the tree or limb, right into the sap, hence the name of sap grafting given to that mode of cleft grafting. Through the summer sticks or stout poles have to be tied up to the stock or limbs, as the case may be, to tie up the successful grafts to them, for their growth, especially on large trees, is so rank that their own weight or the wind is liable to break them clear off down to the stock and ruin them; soit is well to be prepared for such an emergency. Now, should the grafts fail to grow, there would remain a fair chance to resort to ring budding through the summer or fall of the same year, for a number of shoots would grow around the stock, and if three or four only are permitted to remain, they will grow quite large through the summer and could very well be budded as described in this essay. Since to graft large trees into another kind by the ring-budding process requires the cutting back of the limbs at one foot from where they fork out, to allow them to grow new wood upon which to insert the buds, it would be just as well, then, to try first in the spring sap grafting; for, should the grafting fail, it would not put one to much trouble. We have had very large trees around Nevada City, some thirty years old, successfully grafted through sap grafting. Thus it is shown how easy it is to transform a very large walnut tree into a hardier or finer or more prolific kind. The next question is, what are— THE BEST VARIETIES to propagate by grafting? Undoubtedly, since the trouble and expense in grafting walnut trees is the same, whatever kind should be used in grafting, none but varieties known to 7 PLAY EH Lie: D> <> Fig. 8.—Cion ready for insertion. CLEFT SAP-GRAFTING OF THE WALNUT.—Section of stock and cion of natural size and from nature, from a Preparturiens Walnut tree. (Copyrighted,) 8 be perfect bloomers, prolific ones, and bearing large and well shaped nuts, with a soft shell (but no paper-shell) and kernel of first quality with skin of light straw color, should be selected; and wherever late frosts in the spring are liable to injure or kill the blossoms, none but hardy and late kinds to be used. We do not hesitate in highly recommending such varieties as Mayette, Parisienne, Franquette, Vourey and Meylan, as much for their hardiness and lateness on budding out, as for the beauty and extraordinary size of the nuts. At the altitude of Nevada City these kinds put forth in May, and some do not bloom before the first of June, and mature their nuts well. We would refer our readers to walnut cuts in descriptive catalogue and also to the descriptions of each kind. For astonishing fertility and splendid quality of the nuts, we would recommend the Pre- parturiens, Cluster, Chaberte, Serotina, and others. We have grafted trees of Mayette, Franquette, Chaberte, Parisienne, Meylan and Vourey, and we would advise people de- sirous of transforming their unproductive or delicate trees into better sorts, to plant a few such trees from which to procure cions for budding and grafting purposes, never minding the high prices of these grafted trees, (and it cannot be helped if grafted walnuts have to be held up so high, so difficult and costly it is to graft young walnut trees) for we give the assurance, if not the guarantee, that all such trees have been grafted from the original stock, and that they carry along with them all the characteristics of the species, be it their lateness in budding and blooming out, or the beauty and size of the nuts, or great fertility of the kind. After having obtained the right kind to graft with, the trees are set out in good ground, and cut back to two or three inches from the ground, if seedlings, or three to four inches from where they were grafted, if grafted trees, and about three to four shoots allowed to grow around the stock if a tree not bigger than the middle finger, more if a tree two inches in diameter; all those shoots but one to be used for budding purposes; the very smallest ones, big as a pencil, for grafting purposes; if moré cions were desired the ensuing year, then the shoot that was left on the stock is cut back in the spring in the same manner. We have ‘‘grafted trees’ from 12 to 36 inches, from which one or two grafts could be obtained the very spring following the planting of the trees, by cutting back the trees. We will add that the ‘‘grafted walnuts’’ that we offer were grafted expresly for us, regard- _ less of cost, by the most reliable firm to be found in the walnut district in France, through a process discovered several years ago, and which we will briefly describe for the benefit of people who may be inclined to try this new method of grafting very young walnuts. HOT-HOUSE GRAFTING. One-year old seedlings of the size of the little finger or about 4% inch in diameter at the butt, are selected, the root cut back short enough to permit the planting of the trees in pots of three inches in depth; the trees previously to being potted are grafted with cions exactly of the same size, whip or cleft grafting being used; the pots are then taken to a hot or propagating-house and a glass bell set over them to prevent the outside air of get- ting to the grafts; the temperature of the house being kept day and night, at least for fifteen days, or till the grafting has taken, to 70° Farhn. When the grafts are well taken and growing, the glass bells are removed, and the grafts allowed to grow three or four inches, before the little grafted trees are set out in nursery rows; it may be preferable, especially in certain parts of the country, to keep the trees in the pots till the ensuing spring; 40 to 50 Wh, of the grafts will succeed, and it is the best that can be done. This mode of grafting the walnut, besides requiring a hot house, needs the care of a skillful person to make it succeed. So are grafted the little trees that we import from France, and that we plant in nursery rows and offer to the public, desirous of transform- ing any worthless, unproductive, or delicate kinds, into more valuable ones. For more particulars on the varieties that we recommend for grafting purposes, and the prices of grafted and seedling trees, see the accompanying catalogue. PACKING. We want our patrons to bear well in mind that ‘‘good packing’’ is the cheapest part of a bill of trees. The very best way of packing trees is in boxes made out of light lumber. We charge only for the cost of the box—nothing for packing. The average cost of a box 9 to 12 feet long is from $1.00 to $2 50 according to height and width. Our way of baling (for small orders) is in sack-cloth and pine needles, which make a very light packing. Charges for baling moderate. {© Boxes, bales and packages delivered free of caarges to the railroad or ex- press office. After shipment, goods are at purchaser’s risk. Any errors made immediately corrected. SPECIAL NOTICE. In filling orders, we never substitute one sort for another, when out of it, unless ordered to do so. No trees offered for sale but onr own mountain-grown trees, and the imported sorts, as specified on Catalogue and Price List. RARE KINDS OF FRUITS That should have a place in all gardens—at least one or two trees of each. EVERBEARING BLACK MULBERRY (Noir of Spain), MEDLAR MONSTROUS, SORBUS DOMESTICA, AVELINE FILBERT. CONSTANTINOPLE QUINCE, APRIL CHERRIES, PRCEPARTURIENS WALNUT, ST. CATHERINE PRUNE, D’ENTE PRUNE, DOUBLE ROBE D’AGEN. Ornamental Trees, Highly Recommended: HUNGARIAN OR SILVERED LINDEN, CORNUS MASCULA.. CRATCGEGUS AZAROLUS, RED-ELOWERED HAWTHORN, SORBUS DOMESTICA. NUMBER OF TREES:TO THE ACRE. 30 feet apart each way = - = = = - S kt g 48 94 6s sé c a £ y é : F 69 20 ‘ h - : 3 a 3 7 . : 106 pe is ; . : . - - - 135 Ie ind ; - : ; ; - : : - 194 ee ze ; ; : ; - : : 302 : : : - - 436 ‘s bs : : : : : 681 Gms : i 5 - : : - 1210 See ; ; : ; ; : 1742 Sse ° ; - : - 2622 Se : : : : ; - : 4840 C. \ ue | A a \ l / el ee a JUGLANS RACEMOSA, OR CLUSTER WALNUT. Representing a cluster of 15 nuts, from original tree (natural size). — Our trees are grown from nuts borne on the very tree from which the above cluster was picked: