UCSB LIBRARY

\ * %

THE

NEW AMERICAN ORCHARDIST;

OR, AN ACCOUNT OF

THE MOST VALUABLE VARIETIES

» m w i ^

OF ALL CLIMATES,

ADAPTED TO CULTIVATION IN THE UNITED STATES 5

WITH THEIR
HISTORY, MODES OF CULTURE, MANAGEMENT, USES, &c.

WITH AN APPENDIX,

ON

VEGETABLES,

ORNAMENTAL TREES, SHRUBS, AND FLOWERS,

THE AGRICULTURAL RESOURCES OF AMERICA,
AND ON SILK, &C.

BY WILLIAM KENRICK.

Fifth Edition, Enlarged and Improved.

BOSTON:

OTIS, BROADERS, AND COMPANY.
1842.

• Entered according to Act of Congress, in the year 1841,

BY WILLIAM KENRICK,
In the Clerk's Office of the District Court of Massachusetts.

TO THE

HON. JOHN LOWELL, LL. D.

SIR,

I AM happy in being enabled to inscribe this
work to a gentleman whose name is so intimately
associated with all the great improvements connected
with Agriculture and Horticulture, during more than
a quarter of a century. The many valuable produc-
tions— the donations from Mr. Knight, and from
other sources — by you so extensively disseminated ;
your disinterested and distinguished zeal to encour-
age and enlighten in all useful pursuits, and especially
those to which this work is principally devoted, are
not only highly appreciated by contemporaries, but
posterity will know and acknowledge their value.

Please to accept this dedication, not only as an
acknowledgment of the many favors received, but as
an expression of my high estimation of your manifold
and successful efforts in all that concerns the best
interests of our country.

With the highest respect and esteem,
Your obedient servant,

WILLIAM KENRICK.

ADVERTISEMENT
TO THE THIRD EDITION

THE present edition of this work has been revised
with very particular attention and care ; all the latest
and most eminent writers of Europe, which have come
to hand, having been diligently consulted, and the
experience of the most intelligent of our own country.
In this edition, many important improvements will be
found, and many additions, particularly in regard to
fruits. The list of these, although so complete in the
former editions, is yet, in this, greatly improved ; and
especially in those fine new kinds which have been
so lately proved by Mr. Thompson and others, at
the Garden of the London Horticultural Society at
Chiswick, and elsewhere in England, and in France ;
or more latterly approved with us. During a visit of
the author to those countries, in the autumn of 1840,
much information was collected by him from first-
rate sources, from oral and other communications,
which will be found in the following pages.

TABLE OF CONTENTS.

Page.

Dedication 3

Advertisement 5

Acknowledgments to Authorities, Correspondents, &c 9

List of Authors whose Works are either quoted or referred to. . . .9

INTRODUCTION 13

Section I. Climate 16

II. Modern or Landscape Gardens 21

III. Utility of Fruits 23

IV. New Varieties of Fruits — Modes in which they

are produced — Decline of the Old Varieties 25

V. Of the Growth of Trees and Plants 34

VI. Transplanting 35

VII. Propagation 36

VIII. Inoculating 37

IX. Grafting 39

X. Fruitfulness 41

XI. Pruning 45

XII. Noxious Insects , 52

APPLE 58

PEAR 115

Old Pears 117

New Pears 130

QUINCE 174

PEACH 177

NECTARINE 206

ALMOND 210

APRICOT 212

PLUM 216

CHERRY 231

MULBERRY 212

VINE 213

8 TABLE OF CONTENTS.

Page.

CURRANT 286

GOOSEBERRY w * ' * '^^

RASPBERRY 293

SALAL BERRY 294

PERSIMMON 295

STRAWBERRY 296

LIME PLANT 308

MELON 308

BLACKBERRY 312

BERBERRY *313

CRANBERRY 313

CRANBERRY VIBURNUM 314

ELDER 315

MEDLAR 316

MOUNTAIN ASH 316

SHEPARDIA 317

NUTS — Walnuts, Chestnuts, Filberts, &c. &c 317

SOUTHERN FRUITS.

Fig 323

Olive 329

Orange Tribe .341 to 346

Pine-Apple 346

. Plantain and Banana 348

Many other species of Southern Fruits 323 to 355

APPENDIX, containing as follows —

Vegetables 356 to 377

Ornamental Forest Trees and Shrubs 377 to 396

Ornamental Flowers 396 to 400

Notes on the Agricultural Resources of America, Culture of

Silk, &c 401

Insects 427

On Fences, Hedges, &c 429

On Deep Tillage 430

Glossary 431

Index 433

Index to the Appendix 445

Select and recommended List of Fruits 449

(See also the varieties which are marked with a star.)

ACKNOWLEDGMENTS TO AUTHORITIES,
CORRESPONDENTS, &c.

THE descriptions of the fruits contained in the following pages
are drawn from much personal observation, and from the most
authentic testimonies and authorities, and from those alone on whom
we may with confidence implicitly rely. Although most of them
are already in our country, and have been already proved, yet
many of them are new, and of very recent introduction.

To the more common or proper names, I have in many cases
annexed the botanical or descriptive names of the species or va-
rieties ; this being the only one and universal name, by which they
are alike known in every part of civilized America and of Europe.
I have also, to avoid confusion in the nomenclature, endeavored
generally to preserve, unaltered, the original or proper names, in the
language of their own native country. These will serve in a meas-
ure to identify, and also to indicate the country and the climate to
which they properly belong.

My obligations to the late Mr. Lowell I have elsewhere acknowl-
edged,— and my obligations to Gen. Dearborn, the first President
of the Massachusetts Horticultural Society. I am also under very
particular obligations to Mr. Manning, of Salem, for the many de-
scriptions he has afforded me. All those articles marked R. M. are
described on his authority, and are such as he has proved them to
be in our climate. I have availed also of the valuable communi-
cations of Messrs. Downer, of Dorchester ; Buel, of Albany ; S.
G. Perkins, of Boston; of Col. Carr, of Bartrara's Botanic Garden,
near Philadelphia. I am also particularly indebted to the great in-
telligence and researches of Mr. Robert Thompson, of the Garden
of the London Horticultural Society, and to Messrs. Ronald, Lee,
Forrest, and other distinguished and intelligent cultivators in his
vicinity ; MM. Dalbret, Jamin, Vilmorin, Margat, and Lusette, and
other intelligent individuals in or near Paris; M. Emilien De Wael,
of Antwerp, in Belgium ; and also to those very numerous individ-
uals of our own country whom I have elsewhere named.

LIST OF AUTHORS AND WORKS QUOTED
OR REFERRED TO

ADLUM. — Memoir on the Cultivation of the Vine in America,
and the best Mode of making Wine, by John Adlum. 12mo. Wash-
ington, 1828.

ANNALES D'HORTICULTURE. — Annales de la Societe d'Horticul-
ture de Paris. A valuable publication, in monthly numbers. 8vo.

10 LIST OF AUTHORS, ETC.

BARNET. — Description of the great Collection of Strawberries at
Chiswick, in Vol. vi. Hort. Trans., by James Barnet, occupying 80
pages quarto.

BON JARD. — Le Bon Jardinier, edited by M. Poiteau and M.
Vilmorin, for the year 1841. Paris. A work of over 1000 pages,
annually published! in that city for nearly a hundred years.

Bosc.— Louis Auguste Guillaume Bosc, F. L. S. H. 8.; author
of many articles in Nouveau Cours Complet d'Agriculture, and
other works.

COBBETT. — American Gardener, by Wm. Cobbett, a celebrated
political writer.

COXE. — View of the Cultivation of Fruit Trees, &c., in the
United States of America, &c., by William Coxe, Esq. 8vo. Phil-
adelphia, 1817.

DE CANDOLLE. — L, A. de Candolle, author of several articles
in Nouveau Cours Complet d'Agriculture, a celebrated writer on
Botany, &c.

MR. COBB. — Jonathan H. Cobb, Esq., of Dedhara, Mass., author
of an excellent Manual on the Mulberry and Culture of Silk, pub-
lished by order of the Legislature of Massachusetts, and also by
order of Congress.

D'ALBRET.— Cours Theorique et Pratique de la Taille des Arbres
Fruitiers, par D'Albret. 3d edition, Paris, 1840.

DOM. ENCT. — Domestic Encyclopedia, by A. F. M. Willich, M.
D. Edition of Dr. James Mease, 5 vols. 8vo. Philadelphia, 1803.

DOH. O. Don. — Traite des Arbres Fruitiers, par Henri Lewis
Duhamel de Monceau. 2 vols. 4to. Paris, 1768.

N. Don. — Nouveau Duhamel, ou Trait6 des Arbres Fruitiers,
Nouvelle edition, augmentee, &c., formerly conducted by Dr. Lois-
leur Dcslongchamps ; now still continued by MM. Poiteau and
Turpin ; several vols. folio, with colored plates. Paris.

ED. ENC. — Edinburgh Encyclopedia, American edition, by Dr.
Brewster. The article on Horticulture, to which this principally
refers, was drawn up by Patrick Neill, Esq.

FES. AMER. CARD. — New American Gardener, containing Prac-
tical Directions on the Culture of Fruits and Vegetables, &c., by
Thomas G. Fessenden, Editor of the New England Farmer.

FOKSTTH. — Treatise on the Culture and Management of Fruit
Trees, &c., by William Forsyth, Esq. Seventh edition, 8vo. Lon-
don, 1834.

COUNT DE HAZZI, Counsellor of State of Munich, author of
" Complete Instructions for the Plantation and Management of Mul-
berry Trees, and the REARING or SILK-WORMS." Transmitted by
him, through Dr. Mease, to Congress. A professed disciple of the
Comte Dandolo and M. Bonafoul.

HOOKER. — Pomona Londinensis, containing Representations of
the best Fruit* cultivated in British Gardens, by William Hooker
Esq., F. L. S. H. 8. 4to., with colored plates.
HORT. Soc. CAT. — Catalogue of the Fruits cultivated in the

LIST OF AUTHORS, ETC. 11

Garden of the Horticultural Society of London, at Chiswick. 8vo.
1826. Also, the Descriptive Catalogue of 1831, which is ascribed
to Mr. Robert Thompson.

HORT. TRANS. — Transactions of the Horticultural Society of
London. 4to. 8 vols.

MAG. HORT. — The Magazine of Horticulture, Botany, and all use-
ful Discoveries and Improvements in Rural Affairs, by C. M. Hovey.
A highly useful monthly work, published at Boston.

JAMIN. — Catalogue raisonne des Arbres Fruitiers of M. Jean St.
Laurent de Jamin, Paris, 1838; and Manuscripts of 1841, from same
source.

MR. KNIGHT. — Thomas Andrew Knight, Esq., F. R. S. L. S., &c.,
late the President of the London Horticultural Society, and £he
author of nearly a hundred articles in the London Hort. Trans.,
&c. &c., and author of several works on Rural Economy.

LINDLEY. — A Guide to the Orchard and Kitchen Garden, or an
Account of the most valuable Fruits and Vegetables cultivated in
Great Britain ; with Calendars of the Work required in the Orchard
and Kitchen Garden, during every Month in the Year; by George
Lindley, C. M. H. S. London, 1831.

LOUDON. — Encyclopaedia of Gardening, &c., by John C. Loudon,
F. L. S. H. S., &c. London, 8vo. 1825. A work of 1233 condensed
pacres, and several hundred engravings.

LOUD. CARD. MAG. — The Gardener's Magazine, by the same
author. A most superior work, in periodical numbers.

MICHAUX. — The North American Sylva, or a Description of the
Forest Trees, &c., with 156 colored engravings, by F. Andre Mi-
chaux. 2 vols. 8vo. Paris, 1819.

MILLER. — The Gardener's and Botanist's Dictionary, &c., by
Philip Miller, F. R. S. 2 vols. folio. Revised by Professor Martyn.
London, 1819.

N KILL.— Patrick Neill, Esq., A. M. F. L. S., author of the article
on Horticulture in the Edinburgh Encyclopaedia, of the " Horticul-
tural Tour," and other works; Secretary of the Caledonian Horti-
cultural Society, &c

NOUV. COURS COMPLET D'AGRI. CoCRS CoMPLET. NoUVCaU

Cours Complet d' Agriculture, &c., ou Dictionnaire raisonne et uni-
versel d'Agriculture, by the members of the Section of Agriculture
of the Institute of France, viz. MM. Thouin, Parmentier, Tessier,
Huzard, Silvestre, Bosc, Chassiron, Chaptal, Lacroix, De Perthius,
Yvart, De Candolle, Du Tour, Du Chesne, Feburier, De Brebisson.
and Rosier, (R.) 16 vols. 8vo. Paris, 1823.

CHEV PARMENTIER. — The Chevalier Joseph Parmentier, of Eng-
hein ; description of various new fruits in-Hort. Trans.

DR. PASCALIS. — The Silk Culturist, &c., published in numbers,
by Dr. Felix Pascalis. New York. Also author of " Practical
Directions on the Culture of the Mulberry and of Silk," &c.

PHILLIPS. — Pomarium Britannicum ; an Historical and Botanical

12 LIST OF AUTHORS, ETC.

Account of Fruits known in Great Britain; by Henry Phillips,
F. H. S., &c. 8vo. London, 1823.

POITEAC. — A. Poiteau, one of the conductors of the Bon Jardin-
ier and the New Duhamel ; and author of many of the articles in
Annales d'Horticulture, &c.

POM. MAO. — Pomological Magazine, or Figures and Descriptions
of the most important Varieties of Fruit cultivated in Great Britain.
3 vols. 8vo. London. A late work.

PYRCS MALUS BRENT. — Pyrus Malus Brentfordiensis, or a con-
cise Description of selected Apples, by Hugh Ronalds, F. H. S., &c.,
with colored engravings.

QCINTINIE. — The Complete Gardener, or Directions for cultiva-
ting of Fruit Gardens and Kitchen Gardens ; with divers Reflections
on several Parts of Husbandry. In 6 books. By the famous M. de
la Quintinie. Made English by John Evelyn, Esq. 1693.

J. RIVERS, Jr. — Descriptive Catalogue of Fruits, &c. ; also va-
rious articles on fruits in Loudon's Magazine.

ROSIER. — Cours Complet d'Agriculture, theorique, practique,
economique, &c., ou Dictionnaire universel d'Agriculture, &c. 15
vols. 4to. Paris, 1801.

SPEECHLY. — William Speedily; a Treatise on the Culture of the
Vine, &c. 8vo,

DR. THACHER, author of the American Orchardist, and various
other valuable works, on history, medicine, &c. <fec.

THOMPSON. — Robert Thompson, of the London Horticultural
Society's Garden at Chiswick ; distinguished alike for his accuracy,
intelligence, and research. Much of what is most valuable in the
Pom. Mag. is ascribed to him. Also the undoubted author of the de-
scriptive Cat. Lond. Hort. Soc. for 1831.

THOUIN. — Monographic de Greffes, ou Description technique
de divers6s Sortes de Greffes, employees pour la Multiplication des
Vegetaux, par la Chevalier de Andre Thouin, Professor, &c. in the
University of Paris. Paris, &c. Folio, with plates.

VAN MONS. — Dr. Jean Baptiste Van Mons. Catalogue des Arbres
Fruitiers, &c. Louvaine, 1823. Also, Pornographic Belgique Mo-
derne. 4to., with plates. This work is still in progress, and but a
small part of it has been received from him. These are in the Library
of the Massachusetts Horticultural Society.

DR. WILLICH. — All thus designated refer to the Domestic Ency-
clopedia : these were drawn from the works of I. L. Christ, a cler-
gyman of Kronburg, near Frankfort on the Maine.

INTRODUCTION.

HORTICULTURE is the most ancient employment ordained
by the Creator for man. Its utility and importance have
been the pleasing theme of the enlightened in all suc-
cessive generations. To the rich — to the poor — its re-
sources alike afford subsistence, or a pleasing occupation.

Horticulture is an art coeval with man's Creation and of
earth ; the Almighty himself having planted the first gar-
den in Eden, wherein he caused to grow every tree that
is pleasant to sight or good for food. Adam was placed
therein, " to dress the garden and to keep it " — an occupa-
tion most of all calculated to promote happiness, to insure
contentment, longevity, and purity of life.

Agriculture is a sister art, and more intimately associ-
ated with the pastoral life, with the raising of herds and
of flocks ; of the cereal grains ; of the substantial food and
attire of men ; of the attire of ships and their freight : by
its aid most of all the human family are both clothed and
fed. Agriculture is another and kindred science, arid with
horticulture nearly allied, but of a less ancient date.

A life in the country is, above all others, preeminently
calculated to inspire the mind with exalted ideas of that
divine character, and Almighty power, whose glorious
works are far above all human thought, and mortal praise ;
— how far above the lifeless emblems, and mortal glories
which surround an earthly throne ? " Consider the lilies
of the field, how they grow; they toil not, neither do they
spin, and yet I say unto you, that even, Solomon in all his
glory was not arrayed like one of these." Thus spake the
Savior, and glorious Shepherd. In the representations of
Paradise, or the happy abodes, Nature's works, transcend-
ent and alone, have found conspicuous place, blooming
eternal, — flowers of fairest hues, trees yielding fragrant
odors, or fruits, or cooling shade.

It is to be regretted that a very considerable proportion
2

14 NEW AMERICAN ORCHARDIST.

of our population seem destined to pass their whole lives
shut up in cities; excluded, in a measure, from view of all
natural scenes, and forms, and objects, even from light;
in whose dark abodes dwell commingled both good and bad ;
where dwell unknown, — where dwelt Cain, him who first
invented cities, — where felons dwell, — where rest secure
the men renowned in crime, for whom the solitude of the
country, and the transcendent beauties of creation, have no
charms. It is equally to be regretted that so many of the
rich, who, from their abundant resources, are always ena-
bled to reside where they choose, should prefer the im-
prisoned air of cities, with all its accompaniments, to the
pure and salubrious atmosphere of the country ; — its de-
lightful prospect of mountain, or wide-spread plain, — of
hill or fertile valley, — of woods and lawns, — its rivers,
and crystal fountains, and water-brooks, — its solitudes
and rocks ; anon those hills and dales, those plains and
forests clad in snow, and robes celestial, — its glorious
sunshine, the eternal and ever-varying displays of nature
which the rural iife affords.

A science whose pursuits are alike so conducive to the
health of the body and of the mind — so calculated to
render mankind useful, virtuous, and happy — has never
wanted advocates. It has found them with the best and
most enlightened of all ages — with every friend to his
country and the human race. In our own country, the
progress of horticulture has been commensurate only with
the untiring zeal and successful efforts of a Lowell, a
Buel, a Fessenden, and others, to enlighten and encourage,
many of whom have recently gone down to their graves ;
but their names will long be cherished in grateful remem-
brance. Eminently distinguished also for their zeal, a
host in numbers, and renowned in intellect, still live. We
hail its wonderful progress. Success to those numerous
and powerful societies which have so lately arisen in our
land to its aid, and in the equal aid of agriculture !

First of all in rank and deeds of fame, the Horticultural
Society of Massachusetts deserves of me distinguished
notice. To the unwearied researches and enlightened
zeal of its first president, General Dearborn, I am greatly
indebted for much valuable information, which I have to
him accredited in the following pages. In pomological
investigation and researches, no man in America has
done more than Mr. Manning — none so much ; to him,

CLIMATE. 15

also, in common with our whole country, I am particularly
indebted ; also to those numerous individuals whom I have
elsewhere named.

England, by the exertions of her most intelligent and
influential men, and by her societies, particularly that of
London, has, confessedly, done a great deal for the ad-
vancement of the science ; and no man in England has
probably done more in its aid than the late Thomas An-
drew Knight, Esq., lately the distinguished president of
the London Horticultural Society, with the exception only
of Mr. Loudon, who, for the extent and usefulness of his
writings on this and other subjects, may be deemed one of
the most remarkable men of the age. In profound horti-
cultural researches, who more distinguished than Professor
Lindley and Mr. Thompson, in this decisive day ?

To the descriptions of the fruits of the divers climes,
which are adapted to the various sections of our country,
from the north to the .south, and bordering on the tropics,
I have added the useful vegetable plants, and the trees and
plants of ornament. Also, I have added a select list of
fruits, or a recommended list, of a limited number, of
those kinds only, which, having been already tried and ap-
proved in our climate, can be especially recommended.
To many of these I have prefixed an asterisk, or star. But
as many of the new kinds, of the highest character, have
never as yet borne fruit in our country, and are therefore
excluded, it must appear evident that this list will, from
time to time, require a revision. — The select — the very
best possible list, and such alone as we should most of all
be desirous of offering the public — cannot be formed until
all those new and excellent kinds, which this extraordinary
age has produced in Belgium, are put to trial in our cli-
mate. Their names, their numbers, and their excellence,
constitute a host, in all probability far greater than all that
the former ages had ever produced. For their introduc-
tion to out own country, much is due to the individual en-
terprise of our own citizens, to Dr. Van Mons, of Belgium,
and much also to the distinguished liberality of Mr.
Knight, and the London Horticultural Society.

SECTION I. — CLIMATE.

The territory of the United States comprehends the
vast middle section of North America, and is principally

16 NEW AMERICAN ORCHARDIST.

included in the best part, or southern half section of the
temperate zone, with a climate one of the most favored,
and a soil the most desirable, on earth. It extends from
the Gulf of Mexico, and the confines of the equatorial
regions, and the Lat. of 24°, to the Lat. of 48° and the
British possessions on the side of the Atlantic. South-
west is Mexico; and on the west, and looking towards
Asia, it is bounded by the shores of the Pacific Ocean ;
and on the north by the Lat. of 54° and the possessions
of Russia.

The climate of the Atlantic States has been generally
characterized as variable and inconstant. These sudden
changes are caused, in a great measure, by the conflicting
winds, which blow alternately from the opposite points —
the sources of extreme heat and of excessive cold. Those,
especially, from the south-east and south, bring, alternately,
clouds charged with sultry vapors, or storms of rain, or
the fiery particles and intense heat which they have inhaled
in the equinoctial regions. While the winds from the
north-west, coming, as they do, over a vast extent of territory,
and from the regions of eternal ice and snow, they bring
down with them, at certain seasons, a degree of cold the
most piercing and intense. These adverse winds bring by
turns, and often by sudden changes, the heat of the tropi-
cal, or the extreme cold atmosphere of the polar, regions.
The climate of our country, in regard to its capacity and
vegetable productions, is not to be estimated by the meas-
ure of its distance from the equator, nor by the average
temperature of the winter, or even that of the year ; but
rather by the mean heat of the summer, and its duration,
For while the average temperature, or heat of the year, is
greater at Rome and at Marseilles than at Cambridge,
Mass., the average heat of the summer months may be nearly
equal, since the mean of the greatest heat at Cambridge
exceeds that of Rome by 11°, and that of Marseilles by
8°, the mean of our greatest summer heat being 97° ;
though 100° and over, in some summers, is not with us
uncommon.

From the average of the observations which have been
made in 20 cities on the continent of Europe, the climate
of America has been compared. And the proportion of
rain which annually falls is two fifths greater with us than
with them, or as 50 inches to 30. Yet our rainy days are
annually from a fourth to a third less in number, than with

CLIMATE. 17

them, or as 85 or 90 days of rain with us to 122 days with
them ; the rain with us descending in profuse showers,
and often in torrents, with tremendous lightning and thun-
der ; while, on the other hand, the number of our days
of sunshine, in the year, is double that of the 20 cities of
Europe, or as 130 bright days with us to 64 with them.
In this respect our climate is doubly blessed, in our serene
skies, and our more perpetual and brilliant sunshine.

The climate of a country is variously modified by its
proximity and situation in regard to mountains and to the
ocean. The temperature of the climate on our extensive
Atlantic coast, differs considerably from those parts of
Europe and of Africa which lie in corresponding latitudes.
In like manner, the climate of our country will be found
continually varying as we advance longitudinally from its
eastern to its western shores.

It has also been observed, that, within the temperate
zones, the western coasts of continents and large islands
are found to possess a higher mean temperature than the
eastern coasts. Our climate, on the shores of the Atlantic,
must, therefore, correspond nearly with that of the east-
ern coasts of China, Japan, and Chinese Tartary, and the
islands on their coasts. And the climate of our country
which bounds on the Pacific, may correspond nearly with
that of Europe on the coasts of the Atlantic, in the corre-
sponding latitudes.

The geographical position of our own country and of
China are alike, each having its own vast ocean on the cast.
China possesses a peculiar country, a parallel only to our
own in all its divers latitudes and various climes, in all its
vicissitudes and extremes of heat and cold. The French
missionaries, who had resided previously in America, had
borne testimony to this striking similitude and important
fact, at a very early day. All productions, therefore, which
flourish in that country, must flourish equally well in our
own. Our prevailing winds, during three fourths of the year,
are from the west, and are dry and salubrious ; they always
bring fair weather and bright, sunny days. These winds of
the middle latitudes, which extend quite across the Atlantic,
are the counter currents of those eternal winds called " trade
winds," which, following the course of the sun, blow so con-
tinually at all seasons, and in the contrary direction within
the tropics. In Europe, this peculiarly favorable position is
reversed, and the prevailing or westerly winds, blowing, as
2*

18 NEW AMERICAN ORCHARDIST.

they do, directly from the ocean, they carry from thence
tempestuous storms of rain, with clouds of aqueous vapors,
which dissolve the snows of winter and obscure the sun.

It has been observed that those countries possess a more
equal temperature during all the seasons, which have an
ocean on the north. Such, precisely, is the position of a
considerable portion of the whole of Western Europe.
In their passage over the ocean, the cold northern winds
become modified, but a very considerable portion of mois-
ture is also imbibed, imparting to those countries a cold
and chilly atmosphere; both winter and summer, during
a considerable portion of the year, the sun's bright rays,
with their soul-reviving influence, are not seen. With us,
those northerly winds bring clear and fine skies, and a dry,
pure atmosphere, like those more invariable winds from the
west. But during winter those same northerly winds bring
down from high northern regions, and other climes, an at-
mosphere at times the most intensely cold : no moisture
comes with them, to dissolve the snows of winter — those
snows which serve as a covering and as a protection to vege-
tation and to the frozen earth, until a late period in the sea-
son ; it is from this cause that with us the destructive vernal
frosts are not known, or are of but very rare occurrence.
Immured in our winters so intensely cold, and so fortu-
nately prolonged, vegetation slumbers profoundly secure,
nor awakes till the danger is past.

Elevation above the level of the ocean has the same ef-
fect in lowering the mean temperature, as an increase of
latitude. Mons. de Candolle has ascertained, by experi-
ments on some mountains in France, that the elevation of
180 or 200 yards affects the mean temperature in the
same proportion as a degree of latitude to the north, on that
same meridian, and in a similar proportion for any in-
crease of height.

The growth of trees and plants, in rich, moist soils, and
in warm and protected situations, is not only unusually
rapid, but is also prolonged to a very late period in autumn,
or until suddenly arrested by frost; and the immature
wood of a forced growth, being tender, is the more liable
to be killed by early frosts and by winter.

On the other hand, those trees and plants which grow on
dry and stony or sandy soils, and on the open plains, and
on the hills which are most of all exposed to cold winds,
the wood completely matures in due season ; and such

CLIMATE. 19

trees ore found to suffer least of all from early and de-
structive frosts, and from winter.

Delicate trees and plants, the natives of southern climes,
become more hardy, and more capable of supporting the
northern winters, by being planted on the north sides of
buildings, and in their shade. Their growth being thus
modified, the exposure to the most intense degree of cold,
in such situations, is more than compensated by the pro-
tection which is thus afforded to the plants during winter,
from the pernicious and far more destructive rays of the sun.

More delicate shrubs or plants may be protected by
being surrounded by a thin covering of straw. They may
also be protected by a few inches of litter placed around
their trunks, and over their roots. Moss from the mead-
ows, or evergreen boughs, being more incorruptible, are to
be preferred for delicate plants. For it has been lately
announced, as an important fact, that the destruction of
delicate plants, which is sometimes occasioned by winter,
is caused by the alternate freezing and thawing of the
earth at its surface ; that death commences at the surface,
which this protection will prevent.

Those selections of fruits — those select lists, which the
late eminent English writers so highly recommend — were
evidently never designed for us ; but as peculiarly adapted
to other climes, and to high northern latitudes, and to that
country for which alone these celebrated works were prin-
cipally designed ; since beneath our serene and cloudless
skies, and a sun more powerful and intense in its heat,
many of them appear, on trial, to have lost that high repu-
tation, which they could only have acquired in a northern
country, with a clouded and humid atmosphere ; and, with
some few eminent exceptions, they will not compare with
those natives of our own climate, or with those of other
climates equally favored with us; while, on the other
hand, the finest selections, during two centuries, from the
innumerable native orchards of America, and the finest
fruits from Italy, seem to have shared in that climate a
most disastrous fate.

These remarks will serve to show the manifest impro-
priety of adopting without reflection, and without a trial,
those select lists of fruits, which, from necessity, alone, are
formed on exclusive principles, and as the best adapted to
another and a foreign country, and another climate, and
with no reference whatever to a climate like ours.

20 NEW AMERICAN ORCHARDIST.

The finest fruits of the tropics, when cultivated in coun-
tries remote from the equator, lose their good quality and
sweetness. In the climate of England, we are assured,
from undisputed testimony, that the finest peaches of
America prove " icorthless." Even those which, confess-
edly, travellers with us so much admire, with but two ex-
ceptions, prove good for nothing in their hostile climate,
not coming to their full maturity and excellence, even on
the walls to which their cultivation is confined. The
Pavies, particularly, are there denounced generally, while
in warmer countries they are preferred to all others. —
Fifty American kinds were contained in their garden at
Chiswick, at the time their account was written. [See
Pom. Mag. No. 54; also, Cat. Lon. Hor. Soc. for 1826.]

Some others of the finest fruits of America, and of Italy,
seem also in that country to have shared a like disastrous
fate; and the Pomme Finale , or Mela Carla, which, in
the climate of Italy, is reputed to be the finest apple in the
world, proves in open culture, in England, but an ordinary
fruit, as their writers assure us.

The reverse of this is also true ; and many fruits of the
north will be found to depreciate, when cultivated in a
warmer latitude. And the \Vliitc Moscow, or Astracan,
which, by the celebrated M. Christ, is described as a fruit
so very extraordinary, " in' a suitable situation and climate,
which is not tinder 49° of polar elevation," — this fruit is
pronounced but at mediocrity at Paris, and with us proves
an indifferent fruit. And many of the fruits, the natives
of England, and of other northern countries, and of high
reputation there, have proved but ordinary when brought
down to our own latitudes, and compared with our own
fruits, ;md those of climates equally favored with us.

The cherry tree, the pear, the apple, and many other
kinds, when carried within the tropics, become unproduc-
tive or barren, or the fruit worthless.

The olive and the vine may indeed grow within the
tropics ; but we are assured they produce little or no fruit,
except in the mountainous elevations.

The cereal varieties of grain, the annual plants and pro-
ductions, those most necessary to the subsistence of man,
have by him been acclimated from the borders of the trop-
ics tatery high northern latitudes.

Man himself has become habituated to all climates.

LANDSCAPE GARDENS. 21

The horse, the most noble of animals, and the ox, the most
useful, seem, under the guardianship of man, in some
measure, alike constituted. The horse and his rider trav-
erse the earth, from the burning deserts of Sahara to the
frozen regions of Siberia, and the boundaries of the Arctic
circle.

SECTION II. — OF MODERN OR LANDSCAPE GARDENS.

In northern latitudes, the location of a garden should be,
if practicable, on the south side of a hill. Or it may be
screened on the cold quarters, either by hills, or by dense
and deep borders of evergreen and other forest trees, inter-
mixed with fruit trees and shrubs of ornament. Beauty
alone considered, an undulating surface is by all means to
be preferred, and water should not be wanting.

The art of Modern Gardening is to form a landscape
the most beautiful. Nature having drawn the outline, art
must accomplish the rest ; art itself being subservient, or
so far concealed, as that all may appear the work of nature
alone. Walls and boundary fences should be demolished,
or as far as possible concealed. The ha-ha is a concealed
wall, constructed in the bottom of a dry ditch, and rising
no higher than the surface of the earth. Straight lines
and right-lined walks are to be avoided ; and in their stead
lines direct, or, by nature devious, are prefered, or the
gently-waving lines, which bring continual and agreeable
change. Striking and agreeable objects in the landscape,
whether near or more remote, should be brought frequently,
and sometimes suddenly, into open view ; while unpleasant
objects should, from all conspicuous points, be masked
from the sight, by shrubbery or by trees. To the hills an
artificial elevation may be given by planting their summits
with the stateliest trees. And depth is preserved to the
valleys by converting them to lawns. Views of water, it
must not be forgotten, are essential to the perfect land-
scape.

The first garden, of which we have any account on
record, was planted by the Almighty — "eastward in
Eden," and in it, every tree that was pleasant to the eye,
or useful for food. Out of Eden went a river, which wa-
tered the garden ; and from thence it was parted into four
heads: — 1st. Pison, on the side of Havilah. 2d. Gihon,

22 NEW AMERICAN ORCHARDIST.

on the side of Ethiopia. 3d. Hiddekel, towards Assyria.
4th. The Euphrates.

The modern style of gardening, in the place of the reg-
ular geometric forms, and the right angles, and right lines,
has substituted all that is more consistent with nature, and
with beauty. Celebrated English writers have ascribed
this important change in the style of gardening in Eng-
land, to the ideas of Lord Bacon, as original ; but especi-
ally to those ideas which have been more latterly promul-
gated by Milton and others. I finish, therefore, by se-
lecting the following perfect description of a garden
from him : —

" Now nearer, crowns with her enclosure green,
As with a rural mound, the champain head
Of a steep wilderness, whose hairy sides
With thicket overgrown, grotesque and wild,
Access denied; and over head upgrew
Insuperable height of loftiest shade,
Cedar, and pine, and fir, and branching palm,
A sylvan scene, and, as the ranks ascend
Shade above shade, a woody theatre
Of stateliest view. Yet higher than their tops
The verd'rous wall of Paradise upsprung ;
Which to our general sire gave prospect large
Into his nether empire neighboring round.
And, higher than that wall, a circling row
Of goodliest trees, loaden with fairest fruit,
Blossoms and fruits at once of golden hue,
Appeared, with gay enamelled colors mixed :
On which the sun more glad impressed his beams
Than in fair evening cloud, or humid bow
When God hath showered the earth ; so lovely seemed
That landscape : "

" Southward through Eden went a river large,
Nor chang'd his course, but through the shaggy hill
Pass'd underneath ingulf 'd ; for God had thrown
That mountain as his garden mould high raised
Upon the rapid current, which, through veins
Of porous earth with kindly thirst updrawn,
Rose a fresh fountain, and with many a rill
Watered the garden : thence united fell
Down the steep glade, and met the nether flood,
Which from his darksome passage now appears,
And now, divided into four main streams,
Runs diverse, wand'ring many a famous realm
And country." * *

* " Thus was this place
. A happy rural seat of various view ; —
* Groves whose rich trees wept odorous gums and balm ;

UTILITY OF FRUIT FOR FOOD. 23

Others whose fruit, burnish'd with golden rind
Hung amiable, Hesperian fables true,
If true, here only, and of delicious taste.
Betwixt them lawns, or level downs, and flocks
Grazing the tender herb, were interposed,
Or palmy hillock ; or the flow'ry lap
Of some irriguous valley spread her store,
Flowers of all hue, and without thorn the rose.
Another side, umbrageous grots and caves
Of cool recess, o'er which the mantling vine
Lays forth her purple grape, and gently creeps
Luxuriant; meanwhile murmuring waters fall
Down the slope hills, dispersed, or in a lake,
That to the fringed bank, with myrtle crown'd,
Her crystal mirror holds, unite their streams."

SECTION III. — UTILITY OF FRUITS FOR FOOD AND
THE PRESERVATION OF HEALTH.

The fruits of various countries and climes should be
regarded as one of the most valuable gifts which divine
Providence has bestowed upon man. And the cultivation
of those of superior kind should on all accounts be promo-
ted,— not merely as the source of luxury, but as a substi-
tute for pernicious medicine, and as a delicious, healthy, and
most nutritious article of food, which, habitually used, palli-
ates thirst, thus essentially promoting the great cause of
temperance. " The palate," says the-celebrated Mr. Knight,
" which relishes fruit, is seldom pleased with strong fer-
mented liquors ; and as feeble causes, continually acting,
ultimately produce extensive effects, the supplying the
public with fruit at a cheap rate, would have a tendency
to operate favorably, both on the physical and moral
health of the people."

The belief is but too prevalent, that fruits produce dis-
eases during the months of summer and autumn, and
especially the dysentery. The belief is untrue ; and the
very reverse is certainly true, fruits being the true pre-
ventives of disease. I might amplify on this subject,
but must be brief, and will only add as proofs, and from
celebrated physicians, the following from the "Annales
d'florticulture," due to the researches of Gen. Dearborn and
the New England Farmer, where I have found them in-
serted. It is from the writer of another country — a
country celebrated for the cultivation of good fruit, and
alike celebrated for the remarkably temperate habits of its

24 NEW AMERICAN ORCHARDIST.

people. " One of the best aliments, and the best appro-
priated to the different ages of life, is that which fruits afford.
They present to man a light nourishment, of easy digestion,
and produce a chyle admirably adapted to the functions
of the human body. * * * * *

" There are fruits, which, when perfectly ripe, can be
eaten even to excess without inconvenience, such as
grapes, cherries, and currants; the other kinds never oc-
casion ill consequences, if they are eaten only to satisfy the
demands of nature. *****

" Thoroughly ripe fruit, eaten with bread, is the most inno-
cent of aliments, and will even insure health and strength.

" In traversing the territories of Germany, there is to
be seen near each habitation a vineyard or a garden of
fruit trees. The villages are surrounded with them, and
there are but few families who do not make use of fruits
during the summer, and preserve a certain quantity for
winter. The surplus is sold in the cities. There are to
be seen upon the Rhine, and other rivers of Germany,
boats laden with dried apples, pears, and plums."

The following, from the same writer, is from a passage to
be found in ''Advice to People upon their Health," by Tissot.

"There is a pernicious prejudice, with which all are
too generally imbued : it is that fruits are injurious in
the dysentery, and that they produce and increase it.
There is not, perhaps, a more false prejudice.

" Bad fruits, and those which have been imperfectly ri-
pened, in unfavorable seasons, may occasion colics, and
sometimes diarrhoea, — but never epidemic dysentery.
Ripe fruits of all kinds, especially in the summer, are the
true preservatives against this malady. The greatest in-
jury they can do, is in dissolving the humors, and particu-
larly the bile, of which they are the true solvents, and
occasion a diarrhea. But even this diarrhoea is a protec-
tion against the dysentery. * * * *

" Whenever the dysentery has prevailed, T have eaten
less animal food, and more fruit, and have never had the
slightest attack. Several physicians have adopted the same
regimen.

•" I have seen eleven patients in the same house ; nine
were obedient to the directions given, and ate fruit ; they
recovered. The grandmother and a child she was most
partial to, died. She prescribed burnt wine, [burnt brandy

NEW VARIETIES OF FRUITS. 25

or high wine?] oil, powerful aromatics, and forbade the
use of fruit ; it died. She followed the same course, and
met the like fate.

"This disease was destroying a Swiss regiment, which
was stationed in garrison, in the southern part of France.
The captain purchased the grapes of several acres of vines.
The sick soldiers were either carried to the vineyard, or
were supplied with grapes from it, if they were too feeble
to be removed. They ate nothing else ; not another died,
— nor were any more attacked with the complaint after
they commenced eating grapes.

" A minister was attacked with the dysentery, and the
medicines which were administered gave no relief; he saw
by accident some red currants, and had a great desire to
eat them ; he ate three pounds between seven o'clock in
the morning and nine o'clock in the evening ; he was bet-
ter during the day, and entirely cured the next."

I might multiply the facts and evidences from different
sources, and the writings of other eminent physicians ;
but the above must suffice for this time and place. For
other important uses I would refer to the account of each
particular species, in the following pages.

In new countries, and in new settlements, — in places
remote, — in the wilderness or on the ocean, — in times of
privation, and in the absence of the useful fruits, the habit-
ual use of tobacco, of alcohol, and of strong fermented
liquors, has been acquired, all of which create insatiate
thirst. The friends of temperance, who would abolish the
use of these, as pernicious, must encourage the cultivation
of fruits, as the healthy antidote and useful substitute.

SECTION IV. — OBSERVATIONS ON THE NEW VA-
RIETIES OF FRUITS. MODES BY WHICH THEY MAY
IJE PRODUCED.

On the Decline of the old Varieties.

The decline of many of the most valuable old varieties
of fruit has been noticed by several distinguished writers
of different countries, both of the present and of the for-
mer ages; and in England, particularly, by the celebrated
Thomas A. Knight. In our country, and in the vicinity
of Boston, it has been more especially observed in regard to
3

26 NEW AMERICAN OBCHARDIST.

the old pears ; for our best varieties of apples, and some
other species, are mostly native fruits, or of modern origin

Let no one suppose that the intelligent horticulturists
here have never been acquainted with the best of the old
pears, which the intelligence and industry of ages had con-
centrated in France. Who is not aware that, in every good
collection, a proportion of the very best are always sent 1
How opposed alike to reason and to probability is the sup-
position, that even one of the best should have escaped!
They must have been here received, in the numerous and
ever-varying selections — in the unnumbered importations.

Rosier, in the original edition of his celebrated Dic-
tionary of Agriculture, which was completed in 1801, has
candidly informed us, that for his description of fruits he is
almost wholly indebted to the no less celebrated Duhamel
Dumonceau ; and from the whole list of pears which he has
described, he has recommended as their essence, for a
moderate collection, fifty-three trees of nineteen varieties,
in different proportions. These are every one of them
known among us ; and more than half of them, including
the very best, are decidedly of the kinds long since, from
their defection, proscribed by those who cultivate for the
markets of Boston. And of the list of twelve trees, of nine
varieties, which he has recommended as the best of all
for a very small garden, three quarters of them, at least,
are of the kinds which have long since ceased to produce
perfect fruit, with those who cultivate for o.ur markets.

We regret the circumstance, but have ceased to wonder
at the cause — since the same complaints of defection have
already reached us from other quarters — even from the
capital of that country, for which those celebrated works
were principally designed.

I shall, in the following pages, designate some of those,
in the class of old varieties, once the finest of all old pears,
whose duration we had hoped, but in vain, to perpetuate.
For, except in certain sections of the city, and some very
few Solitary and highly- favored situations in the country
around, they have become either so uncertain in their
bearing — so barren — so unproductive — or so miserably
blighted — so mortally diseased — that they are no longer
to be trusted ; — they are no longer what they were once
with us, and what many of them are still described to be
by most foreign writers.

NEW VARIETIES OF FRUITS. 27

The late Hon. John Lowell, who prepared the article on
fruits in the " New American Gardener," has warned us
in that work, and in his day, to beware respecting some of
them. He was well known with us as first-rate authority.

In the markets of the city, which formerly abounded with
them, they are no longer, or but rarely, to be seen. The
cultivators who furnish its supplies have given up their cul-
tivation. Like the barren fig-tree, they have been destroyed
— but not without cause ; for if they had riot been ac-
cursed, their fertility and good qualities were gone ; and
they were no longer fruitful, but as the sources of vexation.

The practice of renaming those new or unknown varie-
ties, whose original names are lost, after these old kinds, is
objectionable, inasmuch as it is caiculated to mislead,
and to falsify the proofs of their mortality. From some
fancied similitude, the barbarous names of antiquity are
brought down upon us, applied to existing varieties. —
From semblance of name alone, the Gergon, or Jargon,
of antiquity has reappeared : it has been reclaimed, not
merely as kindred, but as, in all probability, identical with
varieties still existing.*

According to the theory advanced by Mr. Knight and
others, and confirmed by their experience, the different va-
rieties of fruit have their periods of existence fixed by the
immutable laws of nature ; and after a certain time, either
sooner or later, comes on their decline and final extinction.

I shall offer some evidence to show that the complaints
of defection are not confined to us alone — they have
reached us from other and remote quarters. Bosc, in
Nouv. Cours Complet, has asserted the change — that in
France many of the kinds have become, from some cause,
so altered in the short space of half a century, that it is some-
times difficult to know them, even in the exact descriptions
and precise engravings of Duhamel ; and with regard to
many kinds described by Quintinie, the case is still worse.

* See t. 108 of the Pomological Magazine, where the authority
of Menage and Duchat, and of Merlet, are brought forward to justify
the supposition, that the Jargonelle, asserted by them to be derived
from Jargon, anciently Gergon, in Italian Gergo, in Spanish Geri
cona, — all corruptions of Gracum, and by the inference of Merlet the
Pyrum Tarentinum of Cato and Columella, the Numidianum GrtB-
cum of Pliny, the Graculum of Macrobius, — that all these, named
or described near two thousand years ago, are but one and the same ;
and no other than the Jargonelle of the present day.

28 NEW AMERICAN ORCHARDIST.

In the markets of fruits and legumes at Paris, as the Com-
missaire General has informed us in his report for 1828
some of these same ancient, and with us once celebrated
kinds, are no longer cultivated, even with them. He ex-
presses astonishment at the cause — but the conclusion
seems irresistible, that with them, as with us, they are no
longer worthy of cultivation ; and that, out of that city, and
in its vicinity, the country around, these once famous
fruits are at this day as liable to blight, and as unworthy
of general cultivation, as in the neighborhood of Boston.

The following are his words, extracted from his report :
" One is astonished on viewing in the markets of Paris
so very few melting pears. We no longer see the Sucre
Vert, the Sucre Musque,the Bezi de la Motte, nor the Bezi
d'Airy [Bezi d'Heri?]] very few Chaumontellcs, very few
Calotte de Suisse ; no Koyale d'Hiver, [Royal Winter,] no
Virgouleuse, and, what is to be deplored, no Colmars. [Some
of these expressions, it seems evident from what follows,
were designed to be understood only in a general sense.
K.] These three last species sell from ten sous to two
francs each, (about forty cents,) and their cultivation is
neglected!

" The Rousselette, so perfumed, so sought after by the
confectioners, and distillers, is no longer of good quality.
How different this Rousselette from that which they culti-
vate at the hamlet of Cormontreuil, at the gate of Rheims !
At that place they cultivate the Rousselette almost exclusive-
ly, and these altogether on espaliers. These espaliers offer
at the end of August a sight the most rich and beautiful."
[See Annales d' Horticulture for 1828.]

The unwearied efforts of the most distinguished culti-
vators of France, during the latter ages, in their attempts
to raise new and valuable varieties of fruits from the seed,
appear to have been accompanied chiefly with disaster.
And M. Poiteau, in one of his reports to the Horticultural
Society of Paris, has asserted that the result of all their
labor has been " absolutely nothing." In adverting to the
decline of the old French varieties of pears, in the vicinity
of Paris, and the necessity of a renewal, he asserts that
they must look elsewhere for new varieties to replace the
old — any where else but to their own country.

He informs us that the celebrated Duhamel, during the
long course of his scientific career, planted the seeds of all

NEAV VARIETIES OF FRUITS. 29

the best fruits which were eaten at his table, without being
able to produce a single fruit worthy of cultivation. Oth-
ers in that country, as the Alfroys, had, during three suc-
cessive generations, adopted the same course, and with no
better success.

Their practice had been to plant, uniformly, the seeds
only of the very best or ameliorated fruits, and to select
from these, as the subjects of their experiments, those
young plants only, which were furnished with large leaves,
and large and fine wood. M. Poiteau ascribes the disas-
trous results of their experiments to these combined causes,
and further states it as a fact recorded by several authors,
that the seeds of the Winter Bon Chretien always produce
a detestable fruit. Mr. Knight has asserted that the seed
of the Wild Pear, fertilized by the stamens of the blos-
som of an ameliorated one, will yield a better fruit than
the seeds of an ameliorated pear.

M. Van Mons has stated that " the Belgians give no
preference to the seeds of table fruits, when they plant to
obtain new ameliorated kinds." Those seedlings which
are without thorns, and with stout wood, and large leaves,
are by them rejected, as these are the signs of an early or
inferior fruit. M. Van Mons ascribes the success of their
experiments in obtaining so many fruits, which are in all
respects so extraordinary, to the principle which they had
adopted in the beginning — that in proportion as a fruit
becomes removed from the wild state, or state of nature,
by repeated regeneration, or planting always the kernels
or stones of the last production, in that same degree will
the fruit become ameliorated, until it attains the highest
perfection of which a fruit is susceptible.

During the process of the amelioration, and of each suc-
cessive remove, the austerity, or superabundant acid, which
is the peculiar characteristic of the wild fruit, is dimin-
ished, and the saccharine matter is increased. But as a
certain quantity of acid is an essential ingredient in every
perfect fruit, it will appear self-evident that the process
of regeneration, when carried too far, may prove injurious,
and that excessive sweetness, by a short transition, degen-
erates into insipidity.

It is asserted by Mr. Knight, that, generally, the old va-
rieties of fruit begin to decay, first, in the colder latitudes ;
and that a fruit which there begins to decay, may yet be

30 NEW AMERICAN ORCHARDIST.

successfully cultivated in a more southern climate, or,
what is equivalent, in the confined and warmer atmosphere
of cities. Those varieties, therefore, which no longer suc-
ceed with us, may yet continue for a while to flourish in
"the middle regions of the Union, and especially in the in-
terior, beyond the limits and influence of those cold east-
ern breezes from the Atlantic, which, rising with the
diurnal appearance of the sun, visit us so regularly and
constantly at stated seasons.

There are some, however, who dissent from these opin-
ions and conclusions — opinions which the continued ex-
perience of the ages, present as well as past, seems only
the more abundantly to confirm. They do not, indeed,
deny the fact of the destruction, but they deny the cause.
In their attempts to sustain the credit 01 the old fruits by
rendering them immortal, they would ascribe their deteri-
oration to some supposed alteration of climate, and not of
ours alone, but of the climate of all those countries where
the same proofs of their mortality have appeared.

We await the proofs of such changes ; — meanwhile, in
their absence, I believe all will agree, that in adopting this
theory, we adopt the safest course.

Mr. Knight and some others in England, and the Comte
de Coloma of Malines, have succeeded in raising some new
and valuable varieties of fruit from the seeds obtained by
hybridism or cross fertilization. In describing the princi-
ples and modes of practice of this art, I have had recourse
to Phillips, to Knight, and especially to Lindley and M.
Fries Morel, to all of them collectively. The same prin-
ciples are alike applicable to trees of ornament and to
flowers. But we are authorized in asserting, that this is
not the mode which has been so generally adopted by Dr.
Van Mons and others in Belgium, and that the mode by
which so many new and very extraordinary varieties of
fruits have been there produced, differs essentially from
this which I am now about describing.

The outer circle of the slender threads or filaments,
which rise around the centre of the blossom or flower, are
called the stamens, or males, and the central are called
pistillum, pointals, or females.

The stamens bear at their summit a small ball, called the
anther, which contains the fertilizing powder called the
-pollen.

NEW VARIETIES OF FRUITS. 31

At the summit of the pistillum are the organs of secre-
tion called stigmata, consisting of one or more intercellu-
lar passages leading thence to the base, where are situated
the cell or cells in which are placed the ovula, or the rudi-
ments of seeds.

The pollen, when viewed through a microscope, is found
to consist of extremely minute hollow balls, filled with a
fluid in which swim innumerable particles of an oblong or
spherical form, and having an apparently spontaneous mo-
tion. When the anther is mature, it bursts or opens with
an elastic force, by which its contents are dispersed, and a
portion of them falling on the stigma, which is of lax tissue,
the moving particles of pollen descend through the tissue
of the style, by routes specially destined by nature, into
the cells where the ovula are placed, and these, being
thus vivified, are converted into the seeds or embryo of a
future plant.

The operation of hybridizing, or cross fertilization, must
be performed in a dry day, and before the blossom is en-
tirely expanded j the most favorable moment is just before
the rising of the sun; the pollen, being at that time humid,
is closely attached to the anthers. The blossoms must be
carefully opened, and the anthers extracted by delicate
scissors, care being taken neither to wound the filaments
which support them, or any other part of the flower.

About nine o'clock, the blossoms being exposed to the
full influence of the sun, the matured pollen from another
variety must be carefully placed on the blossom which it
is intended to fertilize, and from which the anthers have
been extracted ; and this operation must be repeated twice
or thrice during the course of the day. By shaking the
blossoms over a sheet of white paper, the time when it is
perfectly mature will be ascertained. It is necessary to
protect the prepared blossoms from the bees and other in-
sects with thin muslin or gauze, which will not exclude
the sun or air ; and it is proper also to protect them from
the rain and dews, till a swelling is perceived in the germ.

By screening the plants from the sun, and by frequent
waterings, the maturity of the pollen and the stigma may
be retarded.

When the process has been successful, the pollen, which
had been placed on the stigma, becomes so attached, that
it cannot be removed with a hair pencil ; it changes form

32 NEW AMERICAN ORCHARDIST.

and color, and soon disappears, and the blossom will soon
wither and fade. But when the process has been imper-
fect, the reverse of all this is the case ; the pollen is easily
detached from the stigma, its appearance is unaltered, and
it remains visible with the duration of the flower, which
will continue for a long time.

The fertilized seeds, thus yielded, produce generally
flowers which resemble in color, or fruits which inherit
mainly the qualities of the kind which furnished the pollen ;
while the form of the flower, or some of the constitutional
qualities of the fruit, will resemble those of the plant which
matured the seed.

No cross fertilization can take place between plants or
fruits unless nearly related. None, for instance, can take
place between the pear, apple, or quince ; or between the
plum, peach, or cherry, &c.

Wild plants or fruits, while growing in their native wilds,
are generally perpetuated from generation to generation
without change ; but this is not the case with the hybrids
or cultivated varieties, however isolated or far removed the
tree may be, which produces the seeds, from any other of
its species. Transplanted to other soils, the change begins.

The most intelligent writers have asserted, and it now
appears to be admitted as an indisputable fact, that the ori-
ginal number of varieties of the apple were very small ; and
that the numerous varieties, differing in size, form, and fla-
vor, and periods of maturity, originated from the wild apple,
or crab, a small and very acid fruit. The pear, from a
small and very austere wild fruit, has been in like manner
wonderfully ameliorated. Mr. Knight seems persuaded
that their fine varieties of native English plums origina-
ted from the Sloe plum, a wild and austere, small, black
fruit ; or, according to Mr. Neill, from the Bullacc, another
wild plum, very small, and acid. The gooseberry, origi-
nally a small, indifferent fruit, has, by cultivation, not only
highly improved in flavor, but wonderfully in size. The
large Dutch red and the large Dutch white currant are
highly productive and improved varieties. But the white
currant, as Mr. Loudon asserts, is but a variety, produced
from the seeds of the red currant.

Cross fertilization may, indeed, effect important improve-
ments, by combining in one object those desirable qual-
ities, which may have been previously possessed by two

NEW VARIETIES OF FRUITS. 33

other individuals in separate states. But it can never, of
itself and alone, produce or create those opposite qual-
ities, which had never existed before in any individual, but
are as directly opposed to all that had ever before existed,
as white is to red or to black ; and we must look to other
causes for such important changes.

The following mode, by which the Belgians have suc-
ceeded in obtaining so many new and extraordinary varie-
ties, is from the account written by Dr. Van Mons ; and
for this valuable article, we are indebted to the researches
of General Dearborn, by whom this account was inserted
in Vol. vn. No. 28 of the New England Farmer.

" The Belgians give no preference to the seeds of table
fruits, when they plant to obtain new ameliorated kinds.
When their plants appear, they do not, like us, found their
hopes upon individuals exempt from thorns, furnished with
large leaves, and remarkable for the size and beauty of
their wood ; on the contrary, they prefer the most thorny
subjects, provided that the thorns are long, and that the
plants are furnished with many buds or eyes, placed very
near together. This last circumstance appears to them,
and with reason, to be an indication that the tree will
speedily produce fruit. As soon as the young individuals
which offer these favorable appearances, afford grafts or
buds, capable of being inoculated upon other stocks, these
operations are performed — the apples on paradise, and the
pears on quince stocks — to hasten their fructification. The
first fruit is generally very bad; but the Belgians do not
regard that: whatever it is, they carefully collect the seeds
and plant them ; from these a second generation is pro-
duced, which commonly shows the commencement of an
amelioration. As soon as the young plants of this second
generation have scions, or buds, proper for the purpose,
they are transferred to other stocks, as were the preceding ;
the third and fourth generation are treated in the same
manner, and until there are finally produced ameliorated
fruits worthy of being propagated. M. Van Mons asserts,
that the peach and apricot, treated in this manner, afford
excellent fruit in the third generation. The apple does
not yield superior fruit before the fourth or fifth generation.
The pear is slower in its amelioration ; but M. Van Mons
informs us, that, in the sixth generation, it no longer pro-

34 NEW AMERICAN ORCIIARDIST.

duces inferior, but affords excellent fruits, intermixed with
those of a middling quality."

Intelligent writers — those on whom we may rely — have
assured us, that the new and numerous class of fruits
which have arisen during the last forty years, is far more
precious and inestimable in point of quality, than all pre-
viously known. They refer in this more particularly to
pears. Trees of those already most renowned are here.

Highly satisfactory specimens of many of the new spe-
cies which are described in the following pages, have been
seen and exhibited among us ; enough to convince us of
the decided excellence of at least a portion of those already
proved ; but many of the new, foreign, and renowned va-
rieties, of very recent introduction, are yet for trial.

The unwearied labors of Knight, of Van Mons, of Co-
loma, of Hardenpont, of Duquesne, of Nelis, of Liart, of
Dorlain, and others, have probably effected more during
the last forty years, than all that had been previously ac-
complished during twenty centuries.

All these fruits are recommended as highly deserving of
trial in our climate. From them we must make our other
selections, at another day, of such kinds only as prove, on
trial, alike adapted to our climate, the very best in quality,
and the most productive.

SECTION V. — OF THE GROWTH OF TREES AND PLANTS.

Modern physiologists have demonstrated, that trees and
plants derive their nourishment through the extreme ends,
and blunt, spongy points, of the minute fibres of the roots.
These innumerable mouths, or spongelets, absorb and
drink in, without discrimination, all the fluid substances
which come in their way. These fluids ascend through
the alburnum, or sapwood, to the leaves, which are the true
laboratories of all plants, as well as the organs of respiration.
The circulation of the sap, which commences its move-
ment first in the branches, and last of all in the roots, is
produced by the attraction of the leaf-buds and leaves,
which are developed by the warmth of spring — their
transpiration requiring supplies so great and continual,
that some plants are stated to perspire even twice their
weight in twenty-four hours. The true sap, thus generated

TRANSPLANTING. 35

in the leaves, and separated from the more watery particles,
descends through the inner bark, having now acquired new
powers, and being now peculiarly prepared to nourish and
give flavor to the fruit ; and, continuing its descent, it de-
posits in its course the cambium, or mucilaginous sub-
stance, by which new and successive layers of wood and
of bark are annually added to the tree ; while whatever is
not adapted as aliment to the peculiar wants of the plant,
is again returned by the roots to the earth.

SECTION VI. — TRANSPLANTING.

When trees are removed for the purpose of being trans-
planted, their roots should, if possible, be preserved fresh
and entire. If these precautions have been omitted, their
whole bodies and roots must be immersed in fresh water
during twenty-four hours; and their tops must be lessened
in proportion to the loss their roots have sustained. The
sources by which they derive the nourishment which they
receive from the earth being diminished, the whole sap of
the tree, and even its vitality, would otherwise pass off by
transpiration.

October and November, and immediately after the first
hard frosts have arrested vegetation, is esteemed the best
season of all for transplanting trees. The peach, the plum,
the cherry, and evergreen trees, do especially well when
planted early in autumn. But where circumstances render
it necessary, transplanting may be deferred till spring.

When trees are transplanted in autumn, the earth be-
comes duly consolidated at their roots, and they are ready
to vegetate with the first advancement of spring.

The holes for receiving the trees, should be dug from
four to six feet in diameter, according to the size of the
trees, and eighteen inches deep ; the yellow subsoil should
be cast out to this depth, and replaced at bottom with rich
soil, intermixed with a portion of manure. The tree
should generally be set no deeper than it stood before,
otherwise the lower roots will cease to grow ; the fibres
should be spread horizontally, in their natural position,
and the soil intimately and compactly placed about their
roots ; manure may be placed above and beneath, and
on every side, but ought never to be suffered to come
in contact with the roots, as it is liable, in this case, to

36 NEW AMERICAN ORCHARDIST.

corrupt and injure them: finish by treading the ground
very hard. When evergreen trees are set, it is generally
considered indispensable to pour at once a few gallons of
water around the tree previous to treading hard the earth :
finish earthing, and tread hard an hour afterwards. This
is an excellent and safe mode with regard to any tree.

SECTION VII. — PROPAGATION."

Most of the species of trees and ligneous plants are
propagated by seeds, and some may be propagated by cut-
tings, and all by layers.

BY SEEDS. — In raising trees, &c., from the seeds, it is
generally a good rule to plant or sow them as soon as they
are mature and gathered from the tree. Those seeds, how-
ever, which are enveloped in a pulp, must first be separated.
Those of the hawthorn and many other kinds, which are
possessed of a gummy or resinous pulp, will not vegetate
till the second year, unless first separated and subjected to
the action of frost ; or the seeds of the locust and many
other kinds, which are possessed of hard shells, and there-
fore require to be frozen beneath the soil, may be made to
vegetate quickly by being covered with boiling water and
set in a warm place ; as the seeds become swollen, they are
separated and planted, and fresh boiling water is poured
over the remainder every twenty-four hours, till all are
prepared.

There are many advantages attending the practice of
causing seeds of various kinds to germinate before being
planted. Such seeds rise at once in advance of the weeds,
and strike root downwards while the earth is yet humid,
and before the scorching sun has dried up the moisture,
thus rendering it impossible for any seeds to vegetate near
its surface. .

Small seeds of many species may be enclosed in small
linen bags, or in moss or cotton, and steeped a few hours
in lukewarm water ; these, being suspended, during ni<rht,
in a chimney where a fire has been kept during the day,
will vegetate by morning. This is an easy mode which
has been recommended. More slow-growing seeds, after
steeping a day in warm water, are to be kept for several
days in a lukewarm atmosphere.

Seeds steeped in a weak solution of muriate of lime, or

INOCULATING. 37

in water containing a few drops of muriatic acid, germinate
still more suddenly; and I find it stated on good authority,
that seeds one hundred and twenty years old, which were
brought by Boose from the Bahamas, and had resisted every
effort to make them vegetate, were yet made to germinate by
steeping them in a weak solution of muriatic acid. Boyse,
of Prussia, has accelerated the germination of seeds by
moistening with malic acid, (cider.)

When seeds are to be transported to distant climates
by sea, it is recommended to preserve them in new and
finely-powdered charcoal ; or they may be immersed in a
thick solution of gum arabic, and after being dried, they
may be closely corked up in glass vessels. Lastly, packing
seeds compactly in layers of sugar, is found to be an excel-
lent mode of preservation.

LAYERS are the limbs or suckers of trees, bent down
without being separated from the parent tree, and covered
with soil ; their extreme ends only being left out : thus
buried, they will soon strike root, generally ; some partic-
ular kinds of trees, however, with extreme difficulty : such
must be tongued — an operation which consists in cutting
the layer half off, below an eye, and splitting it up an inch,
or more ; the cleft to be kept open by a small wedge, and
buried beneath the surface. This operation should be
performed in spring; and the plant, when well rooted, may
be separated in the autumn or spring following.

CUTTINGS. There are many kinds of trees which may
be raised from cuttings. Cuttings should generally be from
eight inches to a foot in length, and cut off at bottom
close below an eye, and planted in a humid soil, two thirds
of their length beneath the surface, and the ground trodden
hard. With some particular kinds, however, it is necessary
to square the bottom of the cutting, and to press it hard
down on the bottom of a pot. Other kinds must be plant-
ed in pure sand, and protected from the sun till rooted.
They require artificial heat in the soil, and a confined at-
mosphere, which moderates their transpiration.

SECTION VIII. — INOCULATING.

Inoculating is the operation of transferring any particu-
lar and desirable variety of tree upon the stock of an infe-
rior or wild variety. The operation is principally practised

38 NEW AMERICAN ORCHARDIST.

on small trees, and only during the time when the sap flows
freely, and chiefly during the months of August and Sep-
tember.

Select for the buds the ripest young twigs of the year,
and cut off the leaves, leaving the foot stalk entire. Having
selected a smooth place in the stock, make a perpendicular
slit downward quite through the bark, an inch or a little
more in length. Make a cross cut at the top of this slit,,
quite through to the wood, a little slanting downwards ; next,
with the ivory haft of the knife, raise the bark on both
sides, from top to bottom, being very careful not to injure in
the least the cambium or sap-wood. Next, and with expe-
dition, proceed to take off a bud ; this is effected by entering
the knife half an inch or more below the bud or eye, quite
through the bark, and separating the bark from the wood to
the same distance above the eye ; always leaving a very thin
slip of wood, of about one third of the length of the bud ;
this thin slip of wood occupies the middle section of its
length. The bud is to be immediately inserted in the
stock to the bottom of the slit, and between the bark and
the wood ; and the top of the bud being squared even with
the cross cut, every part, except the eye, is firmly bound
and covered with strong wet bass matting.

It is by no means a point so very essential, whether the
cross cut is made at the top or bottom of the slit ; whether
the bud is inserted downwards or upwards; it generally
succeeds equally in both cases. The mode of taking off
the bud with a thin slip of wood occupying the middle sec-
tion of its length, is called the new or American mode ; as
I find it described by no European author. It is the mode
best adapted to a warm climate. But when the season is
far advanced, and the sap flows less freely, it is deemed the
surest mode to take out the whole of the wood, always leav-
ing the root of the bud.

The string is to be taken off as soon as it begins to gir-
dle the tree, which is generally in about ten days.

In spring, after the frost is out of the ground, and as
soon as the buds begin to swell, cut off the stock a quarter
of an inch above the bud, sloping downwards on the
opposite side.

SCALLOP BUDDING is performed by cutting, from a small
stock, a thin, narrow scallop of wood, about an inch in
length; and taking from a twig a thin scallop of wood, of

GRAFTING. 39

the same length, containing a bud ; this is instantly applied
and fitted perfectly at top and bottom, and on at least one
of its sides, and firmly bound with wet bass matting. This
mode may be practised in spring, and if it fails, a second
chance will be offered in July. The French are stated to
practise this mode on roses.

The above are the principal modes of inoculating adopt-
ed in practice, although Professor Thouin has described
no less than twenty-three distinct modes of operation.

Dr. Van Mons buds his roses in June, so that they grow
and frequently blossom in the same year. He prepares
the young and unripe wood by separating the leaves, leav-
ing only their footstalks ; in fifteen days after, their buds
are swollen, and are now fit for insertion : the stock is cut
off six inches above the insertion of the bud, at the time
the operation is performed. They are bound with thin
strings of bass matting, previously drawn through a solu-
tion of alum and white soap, and dried, which renders
them impervious to water.

SECTION IX. — GRAFTING.

Grafting is usually performed in spring. Professor
Thouin has described forty modes ; but the following will
answer for all general purposes : —

WHIP GRAFTING, or Splice Grafting. This mode is
practised principally on small stocks; and it succeeds best
when the scion and stock are of an equal size.

The scion, which consists of the young wood of the for-
mer year's growth, is cut to the length of about four inches.
This and the stock are each to be cut sloping for an inch
or more, and tongued. Tonguing consists in cutting a slit
in the middle of the slope of the stock downwards, and a
corresponding slit in the scion upwards; both are now to
be nicely joined, so that one of the sides, at least, if not both,
shall perfectly coincide, and to be securely bound with
a wet bass matting string, and covering with composition,
or with grafting clay. As soon as the scion and stock are
completely united, the string is to be removed.

CLEFT GRAFTING. This mode of grafting is usually
practised on stocks of from one to two inches in diameter.
It is thus performed. The head of the stock is carefully
sawed off at a part free from knots, and the top pared

40 NEW AMERICAN ORCHARDIST.

smooth ; with a thin knife split down the stock through
the centre, to the depth of about two inches, and insert a
wedge to keep it open for the reception of the scion. The
scion is to be prepared in the form of a wedge, with an
eye, if possible, in the upper part of the portion thus formed ;
perfect success is the more certain when this is the case.
The scion is now to be carefully inserted, so that the inner
bark of the scion and of the stock may both exactly meet.
Large stocks require two scions, one on each side ; some-
times four are inserted. The whole is now to be care-
fully covered with the composition, or grafting clay, except
two or three eyes of each scion. This mode of grafting
is equally applicable to very small stocks; but these, being
weak, must be bound with a string of bass matting.

SADDLE GRAFTING. This mode of grafting is performed
chiefly on very small stocks; it is much practised by
Mr. Knight. The upper part of the stock is prepared in
the form of a wedge, by two sloping cuts, one on each
side. The scion is prepared by splitting it upwards, and
paring out the middle part of each side to a point. When
the stock and scion are of equal size, the adjustment may
be made perfect; but if unequal, one side at least must
exactly meet. The whole is secured by a string of mat-
ting, and covered with the composition, or clay. The
string, however, is to be removed when a perfect union has
taken place.

ROOT GRAFTING. This operation is often performed
on grape vines, just below the level of the surface, by the
usual mode of cleft grafting. It is also performed on por-
tions or pieces of root, where suitable stocks are scarce.

SIDE GRAFTING. This mode is sometimes practised on
those parts of a tree where a limb is wanting. There are
two ways in which it is performed. 1st. The scion is pre-
pared in the same manner as for splice grafting, and the
bark and wood on the side of the stock is cut sloping ; and,
the scion being adjusted as carefully as possible, it is
bound on and covered with clay. 2d. The scion being
cut sloping, as in whip grafting, a cross cut is made in
the side of the tree, on the top of a perpendicular slit ;
the bark of the tree above the cross cut is pared down
slanting to the wood. The bark is now raised as in
inoculating, and the scion inserted, and bound fast, and
covered with clay.

FRUITFULNESS. 41

GRAFTING BY APPROACH. This is often practised on
trees and shrubs which succeed with difficulty by other
modes. The tree to be grafted must be growing very near
the tree which is to furnish the grafts. — The limb or
limbs of each tree which is to be thus united, must be
pared with a long, sloping cut of several inches, nearly to
its centre ; and the parts of each tree, thus prepared, are to
be brought together, and firmly secured by a bandage of
matting, so that the bark shall exactly meet on at least one
side, and covered with clay or composition. When a com-
plete union has taken place, the trees are separated with a
knife, by cutting off the scion below the junction, and
cutting off the stock above.

Grafting Clay is made of one third part of fresh horse
manure, free from litter, one third of cow manure, and one
third of good clay, with a small mixture of hair, well beaten,
and incorporated several days before using.

Grafting Composition is made of three parts of resin,
three parts of bees' wax, and one part of tallow, melted to-
gether ; when well mixed, it is poured into water and
worked up, like shoemaker's wax, by hand. This composi-
tion may be spread, while in a melted state, pretty thickly,
with a brush, on very strong brown paper. This paper is
to be cut into small strips of suitable size, and is very
quickly applied. In cool weather, it may be instantly
warmed with the breath, so as to become adhesive.

SECTION X. — OF FRUITFULNESS.

Artificial Means by which Fruitfulne.ss is induced.
Whatever operates in repressing the too vigorous growth
of the tree, by obstructing the free circulation of its sap or
juices, and by causing it to accumulate and become con-
centrated, has a tendency to render the tree fruitful.

While a tree is yet young and flexible, and exercised by
every moving breath of wind, its pores continue open, and
the sap is rapidly and uninterruptedly diffused ; its whole
juices are expended in the formation of leaf buds. A
highly-manured soil, a warm temperature and humid at-
mosphere, are alike unfavorable to the production of flower
buds, by promoting excessive vigor in the tree. But as
they grow older, their consistence becomes changed and
4*

42 NEW AMERICAN ORCHARDIST.

more inflexible ; their bark also becomes more thick and
rigid, and may therefore operate by compression ; and the
sap which before passed on uninterruptedly, is now retard-
ed in its progress; it accumulates and develops fruit buds,
and the tree falls into bearing. To effect this object by
artificial means, various modes have been adopted. 1st. By
ligatures, or ringing, or girdling ; variously termed decor-
tication or circumcision. 2d. By bending their branches,
or by continually shortening the extremities of the young
and growing wood. 3d. By subjecting them to a warm
and dry atmosphere. Or, lastly, by a combination of each
and every mode, as in the case of Chinese dwarf trees, and
the Quenouilles of the French.

SUBS. 1st. GIRDLING, or DECORTICATION. Girdling,
decortication, ringing, or circumcision, as it is sometimes
variously called, consists in making two circular incisions,
quite round the limb, through the bark, at the distance
of about three eighths of an inch asunder, more or less,
according to the size and thriftiness of the tree; then
making a perpendicular slit, the ring of the bark is wholly
removed to the wood.

Ringing, or decortication, is applicable to every kind
of fruit tree, and to the vine. Its operation is twofold.
1st. In the early production and abundance of blossom
buds which it induces ; or, 2d. In increasing the size of
the fruit and hastening its maturity, according to the sea-
son in which the operation is performed.

When the design of decortication is the production of
blossom buds, the operation must be performed about the
last of June, or beginning of July. But when the object
to be obtained is the enlargement of the fruit and its more
early maturity, the operation must be deferred till just at
the time when the tree has come into full leaf in the spring.

Mr. Knight, from an experience of fifty years in the prac-
tice, observes, that when the space from which the bark is
taken off, is too considerable, a morbid state of early ma-
turity is induced, and the fruit becomes worthless. The
same injurious effects he has always witnessed, whenever
the operation has been performed upon very young or very
small branches; for such become debilitated and sickly
long before the fruit can arrive at maturity. A tight liga-

DEBARKING. 43

ture, applied in the preceding summer, in such cases, he
has found to answer all the purposes of ringing, with far
less injurious consequences to the tree.

Girdling, according to Mr. Knight, by causing the cur-
rent of the sap, while descending from the leaves through
the bark, to become arrested in its progress, it accumulates
above the decorticated place, whence it is repulsed, and
again carried upwards, to be expended in an increased pro-
duction of blossom buds and of fruit ; while the part be-
low, being but ill supplied with nutriment, ceases almost to
grow, and in consequence it operates feebly in impelling
the ascending current of sap through the decorticated
space. And the parts above, being, in consequence, less
abundantly supplied with moisture, the early maturity is
thus powerfully accelerated, as is always the case in a
drought, from whatever cause produced.

Mr. Knight, from his long experience, is not friendly to
the practice of ringing or girdling in any mode, except only
in those few cases, where blossoms cannot otherwise be
obtained, or where a single crop of very early fruit ex-
ceeds the value of the tree.

Decortication may be practised alternately, on portions
of the same tree in alternate years.

SUBS. 2d. DEBARKING. Debarking, according to Mr.
Neill, is a practice first brought into notice by Sir John
Sinclair, in 1815, in a pamphlet. It consists in paring off,
in winter, all the outer bark of the stem and principal
branches, down to the liber, or inner concentric bark.
The effect is, that such plants grow more vigorously, and
the quantity and quality of the fruit are greatly augmented.

Mr. Loudon has recorded, (Mag. Vol. vn. p. 0(32,) that
this operation has been declared, by one of the best prac-
tical men in the Netherlands, a never-failing method of
greatly improving the quality and size of the fruit on apple
and pear trees, and vines. At the winter pruning, which
is given there in February, he cuts off, with his common
hooked pruning knife, all the outer bark down to the liber,
of every tree above eight or ten years old ; not so deeply,
however, with the young, as with the old trees. It is as-
serted by those who have witnessed, that this man's prac-
tice has never failed of being successful. And another,
who has tried it in that country, asserts, that since he had

44 NEW AMERICAN ORCHARDIST.

practised it, he has always had larger and better flavored
fruit. This practice, says Mr. Loudon, " is not uncommon
in England with apple and pear trees, and very general
with regard to vines under glass."

SUBS. 3d. BENDING THE LIMBS. This appears to be
the most simple, easy, and effectual mode of rendering
trees productive. When judiciously performed, its effects
are very extraordinary.

The effects appear to be perfectly understood by the
Chinese in training their dwarfs. Its effects are also ex-
emplified in the mode of training trees en quenouille, which
come into bearing earlier, and bear more abundantly.

Dwarfing is effected by inoculating fruit trees on stocks
of comparatively slow growth ; the circulation is in conse-
quence retarded, and the effect thus produced is somewhat
like that produced by girdling. The apple is dwarfed by
being inoculated on the Paradise or Doucin stock ; the
peach on a slow-growing plum stock ; and the pear by
being inoculated on the quince stock ; — anew mode of
dwarfing I shall presently explain ; — by means simply of
bending, prodigious crops are produced on the vine; [see
the article on the cultivation of the vine ;] also on the fig ;
for by this mode Mr. Knight has obtained eight crops in a
year. [See the article on the Jig.] The system is equally
applicable to every species of fruit tree. It consists in
bending every limb or twig, to a position below the hori-
zontal, while it is yet in a vigorously-growing state, gen-
erally the last of June ; with some kinds, which have a
prolonged vegetation, it may, perhaps, with more advan-
tage, be deferred till July, as in the case of the peach.
The effect produced in the first instance is a momentary
suspension of the growth; the juices are concentrated,
and form fruit buds, for the production of fruit in the fol-
lowing year.

According to Mr. Neill, training the bearing shoots of
pear trees downwards, generally causes them to produce
fruit the second year, which would seldom otherwise pro-
duce fruit under six or seven years. And Mr. Knight
recommends to bend the young, luxuriant shoots of the
peach, instead of shortening, [as recommended in the arti-
cle below.l They thus produce the finest possible bearing
wood for the next year.

PRUNING. 45

SUBS. 4th. PARTICULAR MODES OF PRUNING AND
TRAINING. Mr. Dalbret, superintendent of the compart-
ments in the Royal Gardens, devoted to the culture of
fruit trees and economical plants, (near Paris,) has deliv-
ered a course of lectures on Pruning, in the school of
Practical Horticulture. He has practised on his theory
for a number of years, and is therefore enabled to appre-
ciate its value. "Among the operations which are very
rarely practised, and which are scarcely known at a dis-
tance from the capital, he has insisted, with propriety, upon
the eradication of all useless buds, which occasion more
vigor in the branches destined to produce good wood and
fruit ; and upon the necessity of not leaving too many late-
ral shoots or twigs, which exhaust the tree ; but few should
be preserved for yielding fruit each year, and the others
should be cut off within a half an inch of the branch, which
will cause fruit spurs to appear. He has also demonstrated
the utility of pinching or cutting off the ends of the shoots,
particularly of stone-fruit trees, to check the excessive
vigor of the main branches, and to cause the branches
which usually consume the sap, to yield fruit ; the opera-
tion consists in cutting off the yet herbaceous, or young
and tender shoots, when they have attained the length of
six or eight inches, at a half an inch, or at most an inch,
above the old wood ; if it is done later, the operation will
be injurious, instead of insuring fruit for the third year."
[New England Farmer, Vol. vm. This article is from
the researches of the If on. H. A. S. Dearborn, and from
the Annales d? Horticulture.] For some further particu-
lars, see CURRANT. Also see PEACH.

During the autumn of 1840, and while at Paris, I occa-
sionally visited the GARDEN op PLANTS, where I saw^he
whole system of pruning as practised by Mr. Dalbret him-
self. The pear trees at that place are trained in perfect
quenouilles or pyramids, with branches quite to the
ground, and by the system of spur pruning. By this sys-
tem the tree is only suffered to advance upwards in propor-
tion to its growth in a lateral direction. Thus pyramidally
trained, a tree will retain its branches in a vigorous
state, quite to the ground, as all the lateral shoots receive
an equal benefit from the sun, and rain, and dews, and the
tree produces abundant crops, from the summit to the base.
By other modes of training, the lower limbs are liable to

46 NEW AMERICAN t)RCHARDIST.

decay and to perish. The trees which I saw thus trained,
at the GARDEN op PLANTS, were set in very compact
order, or about seven feet asunder; but Mr. Dalbret
prefers ten feet asunder each way, as the most suit-
able distance for pear trees thus trained. I found this
system of training and of spur pruning was perfectly un-
derstood by the experienced cultivators in the vicinity of
Paris. Mr. Dalbret has published a work on the subject.
Spur Pruning, as practised on the pear and other fruit
trees, by experienced cultivators in the vicinity of Boston,
is thus performed : Near the base of the young wood of
the year, is always to be seen a cluster of eyes ; in the
middle of July they cut off the twig above the eye which
is next above the cluster of eyes which are at the base, so
that only the upper eye bursts. The middle of September
they cut below this eye, and the next year numerous fruit
spurs proceed from this cluster, which will produce fruit
in the following year, or the year after. Vines are also
pruned by this mode.

SUBS. 5th. DWARFING. — Grafting and its Effects. —
The effect of grafting in rendering trees suddenly pro-
ductive is well known. This effect is produced on the
principles before explained.

Dwarfs are extensively used in France for almost every
variety of fruit tree, particularly those called Quenouittes.
And they are asserted by them and the English writers to
be not only admirably adapted to large fruits, as they are
not so much exposed to high winds, but for pears, more
especially, they are declared to produce better fruit. A
new mode of dwarfing the pear has lately been introduced
to practice in France. The quince is inoculated on the
pear stock, and after this has grown a year, the pear is in-
oculated into the quince, an inch above the insertion of
the preceding year. The advantages of this mode are
many ; the section of the quince, being thus elevated, is
not so liable to the attacks of the borer as at the surface
of the earth. The roots of the pear and those of the
quince, require different soils. [See PEAR and QUINCE.]
It is asserted that the pear should be dwarfed only for the
production of summer fruit. As an argument to prove
that the fruit of the pear thus produced cannot partake of
the austere quality of the quince, it is asserted that both

PRUNING. 47

the quince and the pear are alike nourished from the
earth by the same food, in quality and substance; the
leaves being exclusively the laboratory in which the juices
are prepared which form the fruit. Even the difference
in the varieties of fruit of the same species, in taste and
flavor, is supposed to be owing to no other cause than
some different and peculiar formation or property of the
leaf. The Chinese form their dwarfs on the most fruitful
limbs of bearing trees ; these, when rooted, are separated,
and when the fruit is at maturity, being much in demand
in China, they bring a price in proportion to the crop
they bear; especially oranges, peaches, plums, grapes, &c.
They even extend their practice to flowering and other
ornamental trees.

The following mode, as practised in China, is extracted
from the account of John Livingstone, Esq., of Macao.
See Vol. iv. of the Land. Hort. Trans.

In the spring, at the time when the trees of fruit or of
ornament are in blossom, they commence by selecting
those branches which are most loaded with blossoms, and
remove the bark quite round the branch, to the depth of
about half its diameter. This part is covered with a large
ball, of a composition similar to grafting clay. For large
branches of elm, &,c., a covering of straw or coarse cloth
is used ; but for the orange, peach, &.C., the composition
is of itself sufficient.

When it has been ascertained that the roots formed are
sufficient to preserve the living system, — and this time va-
ries from six weeks to three months, according to circum-
stances, from the commencement of the operation, — the
branches are separated, and after being removed to pots,
their fruitfulness is preserved by cramping their growth ;
by confining their roots in very contracted earthen vessels ;
in carefully regulating and stinting their supplies of nour-
ishment; in bending and contorting their limbs into many
fanciful shapes, and confining them thus by wires. In
the province of Fo-kien, where the best dwarfs are said to
be formed, to entice ants to destroy the heart wood, sugar
is introduced into small openings made for this purpose.

Staunton, in his account of the embassy of Lord Ma-
cartney to that country, has stated that straw was used
with the clay, and a vessel of water is placed above, with
an aperture sufficient to allow the water to fall slowly, in

48 NEW AMERICAN ORCHARDIST.

single drops. This was the mode in some of the prov-
inces.

SUBS. Cth. QUENOUILLE. This term is applied by the
French to trees trained in. a regular pyramidal form ; from
their resemblance to the ancient distaff, they term it en
qucnouille.

In the Department of Maine and Loire, as we are in-
formed in the Annals of the Horticultural Society of Paris,
they train their trees en quenouille, not only of the pear and
apple, but of the peach, the apricot, the plum, and the
cherry, the vine, and other fruits. The pears for this pur-
pose are inoculated on the quince, and the apple on the
Paradise stocks.

The trees they use are principally raised at Angers,
where the soil is of such extraordinary fertility, that it is
possible to raise a tree or quenouille, with all its lateral
branches, in a single year from the bud.

There are some kinds of pears which do not incline to
throw out lateral shoots. When, therefore, the tree has
grown to a sufficient height for the first tier of branches,
they pinch off the top for their production. When the
vertical shoot has risen to, a sufficient height for another
set of branches, it is pinched off again, and another tier is
produced. And thus the process is continued, till the
requisite height is attained, and the tree is completely fur-
nished with its branches, from the bottom to the top.
When the lateral shoots incline to grow too fast, these
must also be nipped in, that the equilibrium and perfect
proportion of the tree may be preserved.

This is an operation which requires much judgment and
experience in its application. It is observed that it always
causes a momentary suspension of the growth. If the
pinching or clipping off be too near the top, but one single
and vertical-shoot will be produced ; if the top be shortened
a little lower, two branches only will put forth; but if it be
shortened a little lower still, three or four lateral shoots
will put out just below, and a top or vertical one.

Mr. London in his Magazine has described " a long row
of pear trees in the garden of Chiswick, trained en quc-
nouillc, or, more correctly, as regards those of Chiswick, en
pyramide, which, with the additional feature of the points
of the shoots tied down, has a very fine appearance." * *

QUENOUILLE.

49

Representation of Quenouille Training.

" In short, this single row of pear trees is the most inter-
esting feature of the garden. The shoots of the current
year are bent down when fully grown, and fixed in a
pendent position by shreds of bass. In the course of the
winter these shreds are removed, to admit of pruning,
when the shoots are found to have taken a set. In the
course of the summer, such as grow too vigorously are
again tied, the object being to check the vigor of the
young shoots, and, by impeding the return of the sap, to
cause it to expand itself in those young shoots, in the
formation of blossom buds."

These pear trees at Chiswick, as Mr. Lindley informs
us, are all inoculated on the quince; they are trained per-
pendicularly, with a single stem, to the height of about
seven feet, with tiers of branches at regular distances;
each being generally about eighteen inches long, and the
tiers from nine to twelve inches apart. * * * * If
the plant be strong and vigorous, it will throw out many
more branches than are necessary ; these must be trimmed
out, the best only being preserved ; these are to be tied
5

50 NEW AMERICAN OBCHARDIST.

down ; and, their luxuriance being thus materially checked,
they are in consequence always furnished with fruit-bear-
ing spurs ; they are productive, and the fruit they produce
is far superior to that which is produced on the common
standard.

We are further informed, that under such management
quenouilles require but litrie room, a square of a few feet
each way being deemed sufficient ; their fruit, being within
reach, may be easily thinned to enlarge its size ; it is more
secure against high winds, and, being near the ground, the
additional warmth it receives materially insures its ripening
in perfection.

In the autumn of 1840, being on a visit to London, I
saw, at the garden of the London Hort. Society, the trees
which had thus been trained, then in a very high state of
productiveness ; they still preserved, in a measure, their
destined form ; those shoots which inclined to grow
upwards at the summit of the tree, being checked or
shortened. The trees at that garden are usually set in
very compact order, their branches generally extending
downwards, quite to the ground. Mr. Wilmot, a very dis-
tinguished cultivator of fruits for the London market,
practises this same system, evidently as the most econom-
ical and profitable of any other mode. His pear trees,
being set in compact order, and suffered to branch low,
produced abundantly. So also at Mr. Kirke's establish-
ment, an eminent cultivator of fruits at Brompton, near
London, the same system, and this only, appeared to prevail ;
his pear and apple trees being planted but about twelve
feet asunder, or less, and suffered to branch quite down to
the ground, produced the most abundant crops.

SUBS. 7th. — Fruitfulness is induced by a suitable season
of repose. — The trees and plants, the natives of the tem-
perate climates, require a winter, or season of rest ; they
awaken in the spring, refreshed by their slumbers, to new
life and productiveness. Such trees and plants, therefore,
become unfruitful within the tropics, finding no rest, nor
their wonted season of repose, except only in the moun-
tainous elevations. Yet in some tropical countries, they
give to their vines, by artificial means, a suitable time of
rest and slumber ; and they awake to fruitfulness for a sea-
son. [See VINE, and its Cultivation.]

PRUNING. 51

SECTION XL — PRUNING.

If the branches of a young tree, issuing at and above the
requisite height, be made, by pruning, to diverge from the
trunk in every direction above the horizontal, and the in-
terior of these be carefully kept from any interference with
each other for a few years, little pruning will ever after-
wards be necessary.

Many of my remarks in this section have reference
principally to orchards of the apple, the peach, and the
pear, cultivated as standards in our own highly-favored
climate, and on an extensive scale, and are not intended
as applicable to the admirable system of cultivating fruit
trees in pyramidal form, or en quenouille.

The complicated systems of the English for pruning the
apple, pear, peach, and plum, are not, in all respects, so
necessary for us ; they are, in part, adapted exclusively to
a cold climate. It is not necessary with us to lay open
and expose every part of the tree to the direct rays of the
sun ; the atmosphere being, in our climate, generally, of it-
self sufficient to ripen the fruit.

Heavy pruning is seldom necessary or advisable ; but
when, as in the case of grafting, or of heading down for a
new growth, it becomes unavoidable, it should always be
performed in that interval between the time the frost is
coming out of the ground in spring, and the opening of
the leaf.

A complete heading for any purpose should never be per-
formed in early summer, or while the tree is in the most
active stage of its growth. It causes a sudden stagnation
of the juices, and induces a sort of paralysis. And if the
tree does not die outright, it grows no more, or but feebly,
during the remainder of the season.

Yet for that moderate pruning which alone is generally
needful, June and July, and during the longest days of
summer, is the very best time ; for wounds of all kinds heal
admirably at this period, the wood remaining sound and
bright; and even a tree debarked at this season recovers a
new bark immediately.

Trees ought not to be pruned in February and March, at
the time the frost is coming out of the ground. This is
the season when most trees, and particularly the vine and
sugar maple, bleed most copiously and injuriously. It

52 NEW AMERICAN OBCHARDIST.

causes inveterate canker ; the wounds turn black, and the
bark, for perhaps several feet below, becomes equally black,
and perfectly dead, in consequence of the bleeding.

The lower side limbs of young trees in the nursery,
should be gradually shortened, but not suddenly close-
pruned; they are essential for a time to strengthen the
trunk, and to the upright and perfect formation of the
tree.

SECTION XII. — Noxious INSECTS, ETC.

SUBS. 1st. APHIS, PUCERON, VINE FRETTER. Of
this genus of insects there are many varieties ; they prey
on the leaves of different plants. Various modes for their
extermination have been successfully tried. Infusions of
tobacco-water, or of aloes, or elder leaves, or of Cayenne
pepper, thrown on the leaves with a syringe, are said to be
effectual. Willis's syringe is the best known for this pur-
pose. Sulphur dusted on them with swan-down puff has
been highly recommended. Lime water answers in many
cases, and even soap suds. Lastly, hot vinegar is a power-
ful application.

SUBS. 2d. BORER. The borer is a destructive worm,
which perforates the wood of the apple and quince at the
surface of the earth, or a little below, where the bark is
tender. If the insects have once entered the tree, they
must be dug out, or destroyed, by introducing a sharp, flex-
ible wire, and the aperture must afterwards be filled with
clay or mortar. The eggs which produce this insect are
deposited from the last of April to the beginning of June.
To prevent their attacks and secure the trees effectually,
nothing more is necessary than to surround it, a little be-
fore the season when the eggs are deposited, either with a
small conical mound of unleached ashes, or clay, or mor-
tar, or with a wrapper of brown paper, as recommended
for the peach. For small trees, a solution of two pounds
of good potash in seven quarts of water, applied with a
brush, from the height of a foot quite down to the surface,
is a very cheap, easy, and effectual mode of preserving
trees from their attacks, provided the application is made
at the suitable season.

In some parts of New Jersey the worm is very destruc-
tive to the peach tree. They enter at the surface of the

NOXIOUS INSECTS. 53

earth, or but a little beneath, and where the bark is tender.
This worm feeds on the alburnum, girdling the tree be-
neath the bark. Refuse tobacco has been applied around
the trunk of the tree with good effect. Another mode of
effecting the destruction of the worm is by very strong
brine, a small cavity being formed around the trunk at the
surface ; a pint of brine is poured in ; this entering the cavity
destroys the worm at once. Old beef brine is supposed
to be best. And it should be applied once in spring and
twice during summer. But the preventive of leached or
unleached ashes, as above recommended, is to be preferred.
Even a small conical mound of common soil, or of rubbish,
placed around the trunk in May, has been found an effec-
tual safeguard ; but this mound must be levelled annually
in October, that the bark of the tree may harden.

SUBS. 3d. CURCULIO. The curculio, in those parts of
the country where it has gained a habitancy, is the most
destructive of all enemies to fruit. The curculio is a
winged insect or beetle, which rises from its earthy bed,
and chrysalis state, about the time the young fruit is form-
ing in spring. They crawl up the trees, and, when suffi-
ciently numerous, they puncture, and deposit an egg in
every fruit, particularly those possessed of smooth skins, as
the apricot, nectarine, and plum. They are stated to con-
tinue their work of destruction till autumn; the egg thus
deposited, soon hatches, and produces a worm, which preys
on the fruit, causing it, in most cases, to fall prematurely.
With those fruits which I have just named, the destruction
is usually almost total, in those parts of the country where
this insect abounds. Yet it is stated as a fact by Dr. Til-
ton, that of two trees frequently standing so near each
other as to touch, the fruit of one has been destroyed, and
the other has escaped ; so little and so reluctantly do these
insects incline to use their wings. After the fruit thus in-
jured has prematurely fallen, and gone to decay, the worms
descend into the earth, where they remain during the win-
ter, in their chrysalis state, till the warmth of spring again
calls them forth to renew their depredations The cherry,
though equally liable to their attacks, yet from the multi-
tude of fruits which they produce, and their early maturity,
usually escapes with but a partial destruction ; and the peach
escapes in a great measure, from the rough and woolly na-

54 NEW AMERICAN ORCHARDIST.

ture of its skin. The apple, although equally obnoxious
to its attacks, frequently survives, although disfigured in its
form and lessened in its size. The pear, although some-
times attacked, yet seems to escape the best of them all.

Various modes have been recommended and practised to
destroy this insect, or avert its attacks. Some have recom-
mended kindling small and numerous fires in the orchard
by night, on the supposition that, like the miller, they would
be attracted by the light, and precipitate themselves into
the flames. And some have asserted that the odor of tar
annoys and disconcerts them, and have therefore recom-
mended to suspend slips of shingles to various parts of the
tree, which are to be frequently dipped in tar. If the
odor of common tar has, indeed, been found so efficacious
as is asserted, I would recommend that the coal tar, which
may be purchased at the gas works in all our principal
cities, be tried with the same intenU This last substance
has, it is asserted, an odor so lasting, and so powerful and
annoying, that experiments are making by gentlemen in
Nantucket, by covering with this substance the exposed
planks of their ships which sail to the Pacific, to preserve,
them from the destruction caused by the sea worm.

It has been noticed, that trees situated in lanes and
extensive yards, where numerous cattle are confined, gen-
erally escape the attacks of the curculio. This is supposed
to be in part owing to the ground being trodden so hard
as to render it difficult for the worm to enter the earth, and
to the annoyance and fright to which this timid insect is
subjected, by the cattle tubbing against the trees. The
insects, according to Dr. Tilton, in such cases of fright,
roll themselves into a little ball, and fall to the ground,
where they become liable either to be trodden to death, or
devoured by the farm-yard poultry as a delicious morsel.
Poultry of all species have been recommended as very
useful, from the multitudes of insects they devour, they
being particularly fond of the beetle tribe.

A case is mentioned by Dr. Tilton [see Dom. Ency.l of
Colonel T. Forest, of Germantown, who, having a fine plum
tree near his pump, tied a rope from the tree to his pump
handle, so that the tree was gently agitated every time there
was occasion to pump water. The consequence was, that
the fruit on this tree was preserved in the greatest perfection.

Hogs are stated to be extremely useful in orchards, by

NOXIOUS INSECTS. 55

devouring at once the fallen fruit and the insect which it
contains. And provided the hogs are sufficiently numerous
to devour every fallen fruit, they will shortly exterminate
the insects from the orchard in which they are permitted
to roam.

Paving the Ground. This is said to be a most effectual
mode of preserving fruit from the attacks of the curculio.
By preventing its descent into the earth, it finds no win-
ter habitation. The ground should first be well manured,
and the whole surface well paved with the common stones
which so often encumber the fields. The trees, in this
case, may be set very close. The excess of rain being
carried off by the pavement, and their luxuriance being
thus restrained, such trees must not only produce great
crops, but from the effect of the sun on the naked pave-
ment, the fruit must be of the finest quality. [See what
is further said under the article VINE.]

Another and ingenious mode of destroying the curculio
has lately been devised by my friend Dr. Joel Burnet, of
Sotrthboro', Massachusetts, and in the single instance
only, in which he has tried the experiment, it has proved
completely successful. There stood in his garden a
young plum tree of the Prince's Imperial Gage, which was
filled with blossoms every year, but bore no fruit. Early
in spring, a hen, with an early brood of chickens, was
placed in a coop beneath the tree. Thus were all the
curculiones destroyed in the interval, soon after they arose
from the earth, and before they had recovered strength
sufficient to take to their wings or ascend the tree.
This plum tree, in that year, bore, in consequence, a very
large crop of fruit. He observed that the curculio often
ascended by aid of its wings.

SUBS. 4th. SLUG WORM. These insects sometimes
appear on the upper surface of the leaves, especially those
of the pear, in the month of July ; and sometimes they ap-
pear again early in autumn. They are covered with a
glutinous substance, and their destruction is easily effected
by simply sifting slacked lime over them ; dry ashes, howev-
er, answers equally as well. For large trees, an oblong tin
vessel, perforated at the bottom with numerous small holes,
and partly filled with lime or ashes, may be suspended by
a string from along, slender, and elastic pole. This, being

56 NEW AMERICAN ORCHARDIST.

shaken over a tree, distributes the lime amongst the leaves,
and the slugs are speedily destroyed. A man may go over
a large tree in a few minutes.

SUBS. 5th. WASPS. Mr. Bartram has recommended,
for the destruction of wasps, which devour and puncture the
grapes in vineyards, that shallow vessels, containing sugar
and water, or molasses and water, should be placed on the
windward side of the vineyard. The sweet perfume at-
tracts them from a great distance from the leeward ; they
are thus destroyed, by partaking inordinately of the
liquid.

Mr. Knight has informed us, that the wasps disappeared
from his vine house, after he had surrounded it in part
with a hedge of the yew tree.

For the destruction of some other varieties of insects,
see APPLE, PEAR, PEACH, and PLUM.

SUBS. 6th. THE WHITE MEALY INSECT. This insect
is described by English writers as an insect of a most per-
nicious character, covering the trees and branches. Here
it is little known. I must refer to them for the remedies.

" Take half a peck of quick lime, half a pound of flour of
sulphur, and a quarter of a pound of lamp black. Mix the
whole together with as much boiling water as will form the
ingredients into a thick paint. This composition is recom-
mended to be applied to the stems and limbs of apple trees
which are infested with the white mealy insect, having
previously removed the moss and loose bark by scraping
them off with a strong knife, or some other instrument
adapted to the purpose.

" In using the composition, it will be most efficacious if
applied in a warm state, or something more than blood
heat" — Lindley.

On young trees, Mr. Lindley further informs us, " vine-
gar will effectually destroy this insect; but would be too
expensive to be applied when the trees are large."

SUBS. 7th. THE ROSE BUG. These insects have of
late proved very destructive, by devouring the leaves, not
only of rose bushes, but also of the cherry tree, and various
other trees ; and rewards have been offered by the Massa-
chusetts Horticultural Society, for some easy and eflfec-

NOXIOUS INSECTS. 57

tual mode of preventing their ravages, and of effecting
their destruction. A mode has been proposed and tried,
which is asserted to have proved completely successful.
It consists in simply dredging the leaves with fine black
pepper, from a common pepper-box ; the application may
be the most effectual, if applied while the dew is on the
leaf. Refuse Scotch snuff, finely pulverized, it is asserted,
will answer the same effectual purpose.

DESTRUCTION OF INSECTS BY LAMPS DURING NIGHT.
In France the vines are sometimes infested by a moth or in-
sect called pyrale, which produces a caterpillar, so injurious
to the vines, that they often destroy the entire crop through-
out whole districts. The evil was considered of sufficient
importance to induce the government of that country to em-
ploy Professor Adouin, of Paris, to investigate the subject,
and to discover, if possible, the remedy. An account of his
researches for the destruction of the pyrale was published
in France in 1838, and republished in Loudon's Gardener's
Magazine. By that account, it appears that the most ef-
fectual method for the destruction of the moth which had
been discovered, was to place amongst the vines, in the night
time, lamps enclosed in glass, and suspended over saucers of
oil. The moths fly to the light from all sides, which they
are prevented from touching. By repeatedly striking against
the glass, in their vain attempts to get at the light, the
moths fall down, and are drowned in the oil.

One cultivator, in the year 1837, placed in his vineyard,
in one night, at the distance of twenty-five feet asunder,
each way, two hundred of these lamps, each of which burned
two hours, during which time 150 moths, on an average,
were taken in each saucer of oil, making in all 30,000 in-
sects ; a fifth part of these moths being females, each of
which, on an average, would have laid 150 eggs, which, in a
few days, would have produced 900,000 caterpillars. During
a similar period in one night, on the 7th of August, 180
lamps in that same vineyard caught 14,000 insects, three
fourths of which were females, which, making allowance of
more than one half as lost, would have produced 1 ,080,000
caterpillars. Fortunately, the pyrale is not known in Amer-
ica ; yet it is considered certain, that the same plan might
prove equally successful for the destruction of many other
insects of an equally pernicious character. It merits trial
for the curculiones. [See APPENDIX, p. 427.]

APPLE.— (Pyrus Malm.)

THE apple is a large, wide-spreading tree ; the leaves are
ovate; the flowers, which are produced on the wood or
spurs of the former year, or of two years' growth, are in ter-
minating umbels ; the fruit is a roundish pome, its base
umbilicate, of a color varying from green or white to yel-
low, to red, or violet ; of a sweet or subacid flavor.

In its wild state it is denominated a crab-apple, and is a
thorny tree, with small leaves, and a small, unpleasant, acid
fruit ; and from the crab-apple it is supposed all our finest
varieties have been produced by cultivation. The apple is
supposed to have been introduced into Britain by the Ro-
mans; and although Mr. Bartram has described a crab-
apple, a native of our country, the Pyrus coronaria, a
globular- formed, beautiful yellow fruit, an inch in diame-
ter, excellent for preserving, with blossoms of a gay and
beautiful appearance in spring, yet it is supposed that
our stock of apples originated not from this, but from
Europe.

The apple is said to flourish in every part of the United
States, except the low lands of the maritime districts of
Carolina, Georgia, and Florida, and the low prairies or
savannas bounding on the Gulf of Mexico ; and good
judges assert that the apples of England, and of the north
of France, are not to be compared, for excellence of flavor,
to those produced in our climate.

USES.

Apples, when well ripened, form an exceedingly whole-
some food in their raw state ; and from the qualities which
they possess, their habitual use, according to Mr. Knight,
destroys the artificial appetite for strong fermented liquors
and the preparations of alcohol. They abate thirst, and,
boiled or roasted, says Loudon, " they fortify a weak stom-

APPLES. 59

ach, and are, excellent in dysentery, and equally efficacious
in putrid and malignant fevers, with the juice of lemons
and currants. Scopoli recovered from a weakness of the
stomach and indigestion by using them." Dr. Willich has
also informed us (Dom. Ency.) that, " In diseases of the
breast, such as catarrhs, coughs, consumptions, &-c., in
their roasted, boiled, or stewed state, they are of consider-
able service. They may also be usefully employed in de-
coctions, which, if drank plentifully, tend to abate febrile
heat, as well as to relieve strictures in pectoral complaints."
The usual modes of cooking, or preparation for common
use, are too well known to need describing.

Deduit of Mazeres [Philips] has found that one third
of apple pulp, baked with two thirds of flour, having been
properly fermented with yeast for twelve hours, makes very
excellent bread, full of eyes, and extremely palatable. In
perfumery, the pulp beat up with lard forms pomatum.
And Bosc observes, that the prolonged stratification of apples
with elder flowers in a close vessel, gives the former an
odor of musk, extremely agreeable. An excellent jelly is
thus prepared from them : They are pared, quartered, and
the core removed, and put in a closely-covered pot, without
water, in an oven, or over a fire. When well stewed, the
juice is to be squeezed through a cloth, a little white of an
egg is added, and then sugar ; and lastly, it is skimmed, and
by boiling reduced to a proper consistence.

Apples are preserved for winter use, by being quartered,
and boiled in the unfermented juice of the apple, which
has been concentrated by long boiling; but for this pur-
pose the boiling sirup of the sugar cane or molasses is pre-
ferred ; in some cases it is more economical. Apples are
also preserved by drying; first being pared by machinery
constructed for this purpose, and quartered, they are dried
fither in the sun or in ovens ; in this state they may be
long preserved, and form a valuable article for domestic
u.-c, for sea stores, or for exportation.

Mr. Knight, in his treatise on the tipple and the pear, has
informed us, that the juice of both these fruits may be used
advantageously on long voyages. He has often reduced it
by boiling to the consistence of weak jelly ; and in this way,
although intentionally exposed to the atmosphere of differ-
ent temperatures, he has preserved it for several years

60 NEW AMERICAN ORCHARDIST.

without the slightest change. In this concentrated state
it has been supposed that a few pounds added to a hogs-
head of water might form a good liquor, similar to perry or
cider. It might also, as he supposes, answer as a substi-
tute for the rob of lemons and oranges, and at much less
expense.

The late Hon. Timothy Pickering has related the ac-
count of the efficacy of sweet apples in the cure of a sick
horse : it is also stated that horses, cattle, and swine, fatten
in a remarkably short space of time when fed on sweet ap-
ples. It is true, cattle may have been injured by breaking
into orchards and devouring at once an inordinate quantity
of the forbidden fruit ; but this is equally true, when they
have broken into cornfields ; yet neither are injurious when
used as regular food. And it is thought by many, that the
earliest fruit, the windfalls, may be more profitably con-
sumed by permitting cattle and swine regularly to range
the orchards, than by being gathered for the purposes of
distillation.

The unfermented juice of sweet apples is sometimes, by
boiling, converted into molasses, in those places where this
article is not easily obtained. But, for the manufacture of
molasses or sugar, it is not altogether improbable that the
potato, or the sugar beet, from some late experiments, may
offer in future a much more profitable resource.

VARIETIES.

The varieties of apples are described in three classes.
CLASS I. — Varieties in cultivation in the United States.

CLASS II. — Select Foreign Varieties deserving trial
with us.

CLASS III. — Select Varieties for Northern Climes.

NOTE. — Those described, on the authority of Judge
Duel, of the first class, are considered by him as among the
best varieties of that country. M. refers to Mr. Manning,
and Z». to Mr. Lyman.

SUMMER APPLES. CLASS I. 61

.CLASS I.

A SELECT DESCRIPTIVE LIST OF THE APPLES IN
CULTIVATION IN THE UNITED STATES.

SECTION I.

SUMMER APPLES.

1. *AMERICAN SUMMER PEARMAIN.

The tree bears abundantly. The fruit is of medium
size, oblong ; of a bright red, streaked and blotched with
deeper red next the sun ; occasionally a fine yellow ground
is visible; the flesh very tender, very juicy, fine-flavored,
and excellent either for the dessert or for cooking. It
ripens the middle of August, and is highly deserving of
cultivation.

2. BEAU. Judge Bud.

"Fruit three inches in diameter, two and one fourth
deep ; eye in a regular and shallow cavity ; stalk short,
not projecting beyond the base; skin yellowish green,
with a faint blush on the sun side, and dotted with white;
flesh white and crisp ; juice abundant and agreeably acid.
A fine dessert and culinary fruit from end of Aug. to Oct."

3. *BENONI.

Medium-sized, of a fine red color, flavor subacid and
good. One of the best apples of the season, ripening the
last of July. A native, introduced to notice by Mr. E. M.
Richards, of Dedham.

4. *EARLY SWEET BOUGH.

The size varies from medium to large ; the form is ob-
long; the skin smooth, of a pale yellow color; the stalk is
short ; the flesh is white, tender, juicy, sweet, and excellent.
One of the very best dessert apples of its season, which is
early in August.

5. *EARLY HARVEST.

PRINCE'S HARVEST, ) r r

EARLY FRENCH REINETTE, $ V °

The tree is of medium vigor ; not very productive. At
Salem this variety begins to show evident symptoms of
decay. A fruit above the medium size ; globular, de-
6

62 NEW AMERICAN ORCHAHDIST.

pressed; of a pale yellow color ; the flesh white, juicy, ten-
der, rather acid, but pleasant. Last of July. It is good
for cooking.

e. EARLY RED JUNEATING.

EVE APPLE of the Irish,

This is not the American variety of the same name.

The fruit is rather small; rather oblong; greenish yellow

in the shade, of a deep red color, with streaks, next the sun ;

the flesh is white, juicy, pleasantly acid. The last of July.

7. LARGE YELLOW SUMMER. L.

A large fruit of surpassing excellence ; the branches are
pendulous; the tree bears well, but does not bear young.
August, September. Introduced to notice by Mr. Lymin,
of Manchester, Conn.

8. 'MAIDEN'S BLUSH.

HAWTHORNDEN of the English.

Fine specimens of this excellent fruit have been exhib-
ited by John Mackay, Esq., of Boston, raised on his farm
in Weston, and the premium of the Massachusetts Horti-
cultural Society was awarded to him on this fruit in 1833.
The fruit is very large and beautiful ; flattened ; the skin
smooth, of a yellow color in the shade, finely contrasted
with fine red next the sun; the flesh white, tender, and
sprightly ; remarkably light ; good for the table or for cook-
ing. The tree bears certainly and abundantly. Mr. Coxe
informs us that it is eminently qualified for drying, and is a
very popular apple in the Philadelphia market. August to
October.

9. *PORTER.

The tree is of upright growth, of medium vigor ; a great
bearer. The fruit above the medium size, oblong, light
yellow, with a pale blush next the sun ; its flavor sprightly
and pleasant. A popular fruit in the Boston market, one
of the most productive and profitable; and very beautiful.
This native fruit originated at Sherburne, Mass., on the
grounds of the Rev. Samuel Porter.

10. *PUMPKIN SWEETING of New England.
The tree grows vigorous and upright ; the leaves very

large. The fruit is very large, round, flattened, of a yel-
low russet color ; the flesh very sweet and excellent. It
ripens from August to October.

SUMMER APPLES. — CLASS I. 63

11. *RED ASTRACAN.

The leaves are long ; these and the wood are of a purple
color. An eminently beautiful and very early apple, of me-
dium size, nearly globular, of a rich crimson color, covered
with fine bloom. The flesh is white, crisp, and juicy, of
agreeable flavor. The tree is very productive. A new
Russian fruit, which proves fine with us.

12. RED QUARENDON.

Medium-sized, globular, or flattened ; of a deep red color,
approaching to purple ; of a sprightly, pleasant, and peculiar
flavor. A foreign fine fruit. It is productive at the late
Governor Gore's. August to November.

13. SAINT LAWRENCE. Corse.

" A large, beautiful, and excellent fruit, ripening in Sep-
tember." It lately originated near Montreal, where the
fruit sells readily for from fifty to sixty cents a dozen. So
says Mr. Corse, who has lately forwarded the scions.

14. SAPSON.

SAPSONVINE.

The fruit is of medium size ; of a bright red color, deep-
ly stained in its flesh, which is very juicy and pleasant. A
very beautiful fruit, an abundant bearer, and much es-
teemed. Ripe from August to October.

15. *SOPSAVINE.

A very early summer fruit, of medium size ; covered with
stripes of red on a greenish yellow ground ; a pleasant
and beautiful fruit, ripening the last of July.

16. 'SUMMER QUEEN. Coxe.

The tree grows vigorous ; its branches incline downward ;
a great and constant bearer. The fruit is one of the most
beautiful known, and of the finest quality for the dessert, or
for cooking. It is large, contracted at the crown, fine yel-
low in the shade, striped with red ; fine deep red next the
sun ; the flesh is yellow, rich, sweet, perfumed. It ripens
in August.

17. SUMMER ROSE.

A medium-sized, beautiful fruit, of a round or flattened
form ; of a bright, shining yellow color, streaked or marbled
with red ; the flesh juicy, sweet, and excellent, either for
the dessert or for cooking. Early in August.

18. 'WILLIAMS APPLE.

A beautiful fruit, of medium size and oblong form ; its

64 NEW AMERICAN OBCHARDIST.

color deep red ; flavor sprightly, and very pleasant. It ri-
pens the first of August, and continues ripening to Septem-
ber. A native fruit, found on the farm of Major Benjamin
Williams, of Roxbury.

SECTION II.

AUTUMN FRUIT.

19. AMERICAN NONPAREIL. Coze.

A beautiful and excellent fruit ; medium-sized, oblong ;
contracted at its summit ; of a yellow color, streaked and
stained with bright red next the sun. Externally it resem-
bles the Hubbardston Nonsuch. The flesh is white, firm,
juicy, and good. October and November.

20. AUNT'S APPLE. Coze.

The tree grows feeble, but bears most abundantly. The
fruit is beautiful, large, oblong; the skin is smooth,
streaked with lively red on a yellow ground ; the flesh
yellow, melting, and juicy ; of an agreeable flavor, but not
rich. A popular market fruit, cultivated extensively in the
eastern counties of Pennsylvania. November.

21. *BOXFORD. M-.

A very superior fruit ; large, flat, and striped with red
on a yellow ground; the flesh is tender, and the flavor
excellent. A new variety, which originated on the farm of
Mr. Peter Towne, in Boxford, Mass. The fruit ripens in
September and October, and the tree is a great bearer.

22. *BRABANT BELLE FLEUR.

Very large and handsome ; of great solidity ; rather
conical ; slightly ribbed ; yellow, colored with red stripes ;
juicy, and of very pleasant flavor; proves a fine fruit.
Scions of this fruit were received from the London Hort.
Soc. November.

23. CANADIAN REINETTE. Pom.Mag.BonJard.
GROSSE REINETTE D'ANGLETKRRE of Duk.

REINETTE DE CANADA. Bon Jard.
REINETTE GROSSE DE CANADA. Hort. Soc. Cat.
REINETTE DE CANADA A COTES. Ib.

REINETTE DZ CAEN. According to Pom. Mag. PORTUGAL AP-
PLE. Ib.

MELA JANUERA. Ib. REINETTE DE CANADA BLANCHE.
A very large and beautiful fruit ; globular, flattened,

APPLES. CLASS I. AUTUMN. 65

with projecting ribs; yellow in the shade, slightly red next
the sun ; flesh firm, juicy, with but little acidity, and very
good. It has cavities at the centre, and keeps till March.
The tree is very productive.

24. CUMBERLAND SPICE. Coxe.

The tree is very productive ; a fine dessert fruit, large,
rather oblong, contracted towards the summit ; the stalk
thick and short; of a pale yellow color, clouded near the
base ; the flesh white, tender, and fine. It ripens in au-
tumn, and keeps till winter, and shrivels in its last stages.

25. *DRAP D'OR OF FRANCE of Coxe and Ron-

ald, but not of Duh. Mr. Manning.

The tree is a most productive variety ; the fruit fine
and highly deserving of cultivation. It is very large, hand-
some, of globular form, compressed a little at summit and
base ; the stalk short ; of a fine yellow color, with occa-
sional faint blotches; flesh white, firm, and of good flavor.
Season, September, October, and November.
2G. DUCHESS OF OLDENBURGH.

A very beautiful Russian apple, valuable for the dessert
or sauce ; middle-sized ; globular ; color golden, streaked
with bright red; flavor pleasant, rather acid. September.
A good bearer.

27. DYER, OR POMME ROYAL of some.

So named for Messrs. Dyer, of Cranston, R. I., and the
gentleman who has lately brought this fruit into notice in
Massachusetts. A large apple, round, of a yellowish white
in the shade, slightly colored with red next the sun ; the
flesh white, juicy, of a rich, saccharine, stibacid, and ex-
cellent flavor. A superior fruit, ripening in October. It is
sometimes called Woodstock.

28. EMPEROR ALEXANDER. Hort. Trans. Lind.
ALEXANDER, APORTA.

The trees of this Russian apple bear abundantly. A
specimen was sent from Riga, in 1817, measuring 5£ inches
in diameter, 4 inches deep, and 16 inches in circumfer-
ence, and weighing 19 ounces. Fruit very large, cordate,
narrow at the crown ; the eye in a broad, deep cavity ; stalk
short, sunk to the level of the base ; greenish yellow, slight-
ly streaked with red in the shade, but beautifully marbled
and streaked with bright red and orange next the sun;
flesh yellowish white, crisp, and very tender, juicy, rich,

66 NEW AMERICAN ORCHARDIST.

sugary, of aromatic flavor. Ripe in October, and will keep
till Christmas. A valuable and excellent dessert fruit.

29. FALL PIPPIN. Coxe. Pom. Mag.
AMERICAN FALL.

REINETTE BLANCHE D'ESPAGNE.

D'EspAGNE, DE RATEAU, COBBETT'S FALL, CONCOMBRE AN-

CIEN. According to Pom. Mag.

This is said to be the national apple of Spain, there
called Camuesar. The tree is an abundant bearer ; the
fruit one of the finest and most beautiful of its season ; it
is very large, roundish oblong, ribbed at its sides; the stalk
very short ; the skin smooth, of a yellowish color, but
brownish red next the sun ; the flesh yellowish, crisp, ten-
der, with a very rich, sugary, high-flavored juice. It ri-
pens in October, and keeps till winter.

30. *FAMEUSE.

POMME DE NEIGE.

A middle-sized fruit, of globular or flattened form ; the
stalk short, deep sunk ; the skin light green, stained with
bright red, with small dark red streaks ; deep red next the
sun ; flesh white as snow, very tender ; juice saccharine,
with a musky perfume. Ripe in October. A dessert ap-
ple of a most beautiful appearance. It undoubtedly origi-
nated in Canada.

31. *FALL HARVEY.

Large and handsome, of a flattened form, with broad,
projecting ribs ; skin bright clear yellow, but occasionally
bright red next the sun ; flesh yellow, firm, rich, and high-
flavored ; and in the opinion of my friend Mr. Manning,
without question, the finest fall and winter apple. A good
bearer, and deserving of extensive cultivation. Much cul-
tivated in Essex county, Massachusetts, where it is believed
to have originated.

32. *GOLDEN RUSSET.

The tree is very productive ; the fruit of medium size ;
globular; of a golden russet color ; rich, juicy, high-flavored
and excellent. A superior fruit, ripening in November.
A variety received of Mr. David Towne, of Topsfield, Mass.
There are several inferior varieties of this name.

33. (C.) *GRAVENSTE1N. Pom. Mag.

Some assign this fruit to Italy, some to Gravenstein in
Holstein ; it is said to be the best apple in Germany. The
tree grows vigorous, and is very productive. The fruit is

AUTUMN APPLES. CLASS I. 67

large, round, but varying in form, angular at the crown ;
the eye in abroad, deep, knobby cavity; the stalk very
short, deep sunk ; color clear straw or yellow, with broken
stripes of red next the sun; the flesh pale yellow, crisp,
with a juice vinous and high-flavored, fragrant and deli-
cious. Not only a first-rate dessert fruit, but its abundant
juice affords excellent cider; and it is excellent for drying.
It ripens in autumn, and will keep till into winter. This
fruit proves one of our handsomest and finest varieties.

34. JENNINGS'S SWEET. Dr. S. Hildreth.

A large and most beautiful fruit; yellow, striped with
bright red; sweet and fine; very fine for baking. The
tree is a great and constant bearer. The fruit originated
on the farm of Mr. Jennings, at Marietta, Ohio. October
and November.

35. *KENRICK.

The tree is of medium vigor, compact form, and very
productive. A large, round fruit ; pale green in the shade,
bright red next the sun ; the flesh stained occasionally with
red, is tender ; the juice abundant, of a rich subacid, 'and
excellent flavor. A native, which originated on the farm
of my father, in Newton.

36. *KILHAM HILL.

A beautiful native fruit from Essex county ; one of the
most popular in the Salem market. A large, round apple,
striped with bright red, deep red next the sun ; the flesh
very rich ; juice abundant, of a pleasant subacid, and ex-
cellent flavor. Season, October and November.

37. LYMAN'S PUMPKIN SWEET.

Very large ; skin smooth, pale yellow ; sweet, juicy, and
excellent for baking. The tree bears prodigious crops
every second year. Worthy to be in every collection.
October and December. Introduced by Mr. Lyman.

38. *LYSCOM.

A large fruit, striped with red, of excellent quality. It
ripens in October, and originated in Southboro', Worcester
county, and was introduced by L. Peters, Esq. This fruit
is by some called Osgood's Favorite.

39. 'MONMOUTH PIPPIN.

A superior, large, handsome fruit, of excellent flavor ; a
fall fruit. The tree bears abundant crops, and the fruit

68 NEW AMERICAN ORCHARDIST.

is one of the most salable, productive, and profitable of
Monmouth county, N. J., from whence I received this fruit.

40. NEWARK KING. Coxe.

A large, beautiful fruit ; oblong, contracted towards the
crown ; with a smooth skin, of a red color dotted with yel-
low ; of a pleasant flavor. The tree is of vigorous growth,
spreading, and an abundant bearer. It ripens in autumn,
and keeps till into winter.

41. *ORANGE PIPPIN. Pyr. Mai.

MARIGOLD PIPPIN. Hoxt. Soc. Cat'.

ISLE OF WIGHT ORANGK.

A beautiful fruit, in size, form, and color, much like a
middle-sized orange; juice abundant, and of pleasant fla-
vor ; an excellent fruit for the dessert. The tree bears well.
October to January. Specific gravity of the juice, 1.074.
An excellent fruit for cider, according to Mr. Knight. Ori-
ginated in Normandy. There is a fruit of a similar char-
acter and name, but ripening early, much cultivated in
Monmouth county, N. J., and there deemed one of the most
salable, profitable, and productive of all their fall fruits.

42. *ORANGE SWEETING, OR GOLDEN SWEET.

The fruit is rather large, flattened at its base and sum-
mit ; the color yellow, or orange ; flesh very sweet and
excellent. It ripens in September , and keeps till December.
This fruit is in high estimation at Providence, where it is
brought in sloops from Hartford, Conn. Highly esteemed
there, and wherever known, and very productive.

43. POMME WATER.

Large, round, pale yellow at maturity, sometimes red next
the sun ; flesh juicy, sweet, and good. An excellent fruit
for the dessert, or for baking. From October to January.

44. RED CALVILLE.

CALVILLE ROUGE U'AUTOMNE. Bon Jar d.
This fruit is of medium size, very beautiful; of conical
form ; of a fine red color, deep red or crimson next the
sun ; the flesh stained with red, of a vinous and sweet
taste, and the perfume of violets. It ripens in September,
and keeps till winter.

45. *RED AND GREEN SWEETING. Core.
PRINCE'S LARGE RED AND GREEN SWEETING. Coxe.

The fruit is very large, of a yellow color striped with
red; covered with deep red next the sun; the form oblong,

AUTUMN APPLES. CLASS I. 69

somewhat contracted towards the summit ; the stalk short;
the flesh tender and sweet. A very fine fruit, ripening in
September.

46. *RED INGESTRIE.

A first-rate dessert fruit, of medium size ; globular, flat-
tened ; bright golden yellow, but next the sun bright scarlet;
flesh crisp, juicy, rich, high-flavored. The tree bears well.
Raised by Mr. Knight. October.

47. *SAWYER SWEETING. S. H. &, Esq.

This fruit is as large as the R. I. Greening ; its color
green in the shade, with a blush next the sun ; it is melt-
ing, and of a delicious flavor. The tree grows strong and
healthy, and the fruit ripens in October and November.

48. SEEK-NO-FURTHER of Autumn.

The tree is of medium vigor ; its branches incline,
downwards ; a moderate bearer. The fruit is large, round,
or conical, of a greenish yellow color, covered with broken
stripes of red, especially next the sun ; the flesh yellow,
tender, juicy, rich, subacid, and excellent. October and
November. A New England variety.

49. *SPICE SWEET.

The fruit is large, very beautiful, very sweet and excel-
lent ; the tree an early and constant bearer. A native
fruit, which originated on the farm of Mr. Spurr, in Taunton,
Mass. It ripens in September, and belongs to the autumnal
class. This fruit was received of Mr. Jacob Dean, of
Mansfield. It is sometimes called the Spurr apple.

50. STROAT. Judge Buel

Above medium size ; rather conical, and regular formed ;
the skin smooth, yellowish green ; the flesh yellow, un-
commonly tender and juicy, and of rich flavor. Judge
Buel esteems this superior to any other autumn fruit. It
originated at Kingston, N. Y.
150. *SUPERB SWEET.

A most superior fruit ; over medium size, pale red, and
somewhat striped; flesh tender, and excellent flavored.
It ripens in September, and keeps several months ; but
is properly an autumn fruit. The tree is of vigorous
growth, bears constantly and abundantly. This excellent
native fruit was received of Mr. Jacob Dean, of Mansfield,
Mass. It is highly deserving a place in every collection.

70 NEW AMERICAN ORCHARDIST.

51. *YELLOW INGESTRIE.

The tree bears early and abundantly. The fruit is
small, round, of a bright gold color, with pearly specks ;
flesh yellowish white, tender, delicate, juicy, rich, and
high-flavored. September and October. Raised by Mr.
Knight. An eminently beautiful apple, which, as Judge
Buel observes, bids fair to rival the Lady apple as a fashion-
able fruit.

52. SWEET RUSSET.

Large and covered with russet; exceedingly rich and
sweet ; a very superior fruit, ripening in October. A
variety introduced to notice by Mr. Lyman, of Mansfield,
Conn.

53. *YORK RUSSETING.

. Remarkably large, conically formed, and swollen to-
wards the base ; of a yellow color, russeted ; the flesh
breaking, juicy, subacid, and good. Valuable, as a market
fruit, for cooking and other purposes. October to De-
cember. The tree grows strong. The leaves are large.

SECTION III.

WINTER FRUIT.

54. AMERICAN GOLDEN PIPPIN. Judge Buel
A large, yellow, winter fruit, of an agreeable flavor, and

highly prized. It has but recently come into notice, but
promises to become a standard fruit.

55. *^ESOPUS SPITZENBERG.

Large, very beautiful, and excellent. The tree grows
upright ; the young wood is slender and dark. It is very
productive. The fruit is oblong, covered with deep scar-
let, deepening to dark crimson next the sun; the flesh
juicy, of a rich, pleasant acid, and high flavor. A celebra-
ted fruit. Season, December to March. It originated at
New York. The Flushing Spitzenberg differs from this
in being round or flat, and the young wood strong and
red and the tree a bad bearer.

WINTER APPLES. CLASS I. 71

56. *BALDWIN.

This capital variety is a native of Massachusetts; a
large, beautiful, and famous fruit. The tree grows vigor-
ous, upright, and handsome. The fruit is round, of a pale
color in the shade, fine scarlet or crimson next the sun,
sometimes red on every side ; the flesh is white, breaking,
juicy, rich, saccharine, with a most agreeable acid, and
excellent flavor. The tree bears enormously every other
year, and in the interval, occasionally a moderate crop.

No apple in the vicinity of Boston is so popular as this,
at the present day. It is raised in large quantities for the
market. It ripens in November, and may be preserved till
February, and March, and is recommended for extensive
cultivation.

57. BALTIMORE. Hort. Trans. Vol. in. p. 120.

A remarkably large apple, raised by Mr. Smith, near the
city of Baltimore. A large specimen measured in circum-
ference fourteen inches and three quarters, and in height
four inches ; its weight twenty-three ounces and a half;
its form flat; skin a pale citron, with a faint blush next
the sun ; flesh well-flavored, and close at the core.

58. *BEAUTY OF THE WEST. Judge Bud.

" A very large, fair, and fine-flavored sweet apple, pre-
sented to me by Mr. Morgan, in January, and kept till
March." A large, round, beautiful fruit, yellow mixed
with red, juicy and fine, as proved with us.

59. *BELLFLOWER.

YELLOW BELLFLOWER.

A large and beautiful fruit, of an oblong or conical
form ; of a bright yellow color, with an occasional blush
next the sun ; the flesh tender, juicy, rich, and finely-
flavored, and alike excellent for the dessert or for cooking.
It ripens in November, and will keep all winter. The
pericarpium at maturity is very large, and the seeds rattle
when shaken.
GO. BELMONT.

A new and very beautiful fruit, of first-rate quality. It
was raised in Belmont, Ohio. Specimens brought from
Rockport, Cayuga county, in Ohio, were sent to the Mas-
sachusetts Horticultural Society in January, 1834, by
Charles Olmstead, Esq., of East Hartford, Conn. It is large,
round, but broadest at the base; the stalk is short; of a

72 NEW AMERICAN ORCHARDIST.

pale straw color, with brown specks, and a faint blush next
the sun; the flesh tender, juicy, with a rich subacid, and
excellent flavor. It keeps till March.
16O. BLACK COAL.

A most beautiful and singular fruit, of a fine black or
reddish black color ; of large size, or 3J inches in diam-
eter. It keeps till April. This fruit I received of Robert
Sinclair, of Baltimore. A superb black fruit, of a similar
description, and of German origin, I also received of John
P. Cushing, Esq., of Belmont, in Watertown.

61. BLENHEIM ORANGE.

BLENHEIM PIPPIN. WOODSTOCK PIPPIN.' Ib.
One of the largest varieties of dessert apples ; globular ;
broadest at the base ; depressed ; yellow in the shade, dull
red, with deep stripes, next the sun ; breaking, sweet, juicy,
extremely high-flavored. Lately originated. October to
March. An English fruit.

62. *BLUE PEARMAIN.

A large, beautiful fruit, (not uncommon near Boston ;) of
a dark red color, and covered with a dense blue bloom. It
is good for the table, excellent for cooking, and ripens from
October to January. The tree grows strong and healthy,
and is very productive.

63. CHANDLER.

The tree is of low growth, and wonderfully productive ;
the branches very slender and drooping, like the weeping
willow; they are covered with the fruit in thick clusters.
A variety which originated on the farm of Mr. Francis
Richardson, in Chelmsford, Mass. It was introduced to
notice by Gen. Samuel Chandler, of Lexington, who has
exhibited specimens to the Massachusetts Horticultural
Society. Fruit fine red, flavor moderate.

64. COS, OR CAAS. Judge Bud.

Large, round, depressed at the base and crown ; its form
inclined ; eye large, in a broad, slightly angular cavity ;
the stalk short, thick, in a deep, broad hollow; the skin
as smooth as oil, pale yellow, with stripes and specks of red ;
stripes and blotches of bright scarlet, dotted with yellow,
next the sun ; the flesh nearly while, tender ; juice sweet
and agreeable. December to March. Mr. Buel informs
us that it is a native of Kingston, N. Y., and a great
favorite.

WINTER APPLES. CLASS I. 73

65. CRAAM, OR KRAAM. Judge Bud.

" A medium-sized, sweet apple, in very high repute
among the Dutch for winter use." Its color green while
immature.

66. CROW'S EGG.

A remarkably dense apple; oval, or egg-formed; of me-
dium size ; the skin very smooth, and covered with ir-
regular and broken stripes of pale red on a yellow ground;
the flesh very firm, juicy, of a rich and excellent flavor. A
variety received of Mr. Abijah Fisher, of Dedham.

67. *DANVERS WINTER SWEET.

EPSES SWEET.

The tree is very productive ; the fruit large and beau-
tiful ; of a bright yellow color, with a faint blush next the
sun ; the flesh very sweet and excellent ; fine for the table
and baking. It ripens in winter, and keeps till April. A
profitable apple to raise for the market, and recommend-
ed for extensive cultivation. The tree bears abundantly.
The original tree is on the Derby farm, in Danvers. This
has long been a highly-popular market fruit. Introduced
by Mr. Manning.

68. DOMINI. Judge Buel

" Above medium size ; the skin greenish yellow, clouded
with brown blotches ; the flesh crisp ; the flavor highly
agreeable." At Kingston, N. Y., it held the first rank as
a winter fruit.

69. DUTCH CODLIN.

FRENCH CODLIN. Forsyth.

GLORY OF THE WEST of some collections.
Fruit very large, oblong, with five ribs extending from
the base to the crown ; stalk short and thick ; skin yellow,
but of an orange color next the sun ; flesh white, rather
dry ; juice a little sugary or subacid. A culinary apple.
From Michaelmas to Christmas.

70. *GARDNER SWEETING.

The tree grows slow, but is very productive. The fruit
is above the medium size, round, of a pale color, covered
with small specks; a bright blush next the sun; the flesh
firm, very sweet, and excellent. A fine fruit from Decem-
ber to March.

71. GOLDEN PEARMAIN. Coxc. Py. Malus.

RUCKMAN'S GOLDEN PEARMAIN. RED RUSSET. Ib.

The fruit is of medium size, flattened ; skin russeted ;
7

74 NEW AMERICAN ORCHARDIST.

of a dull red color next the sun ; the flesh tender, rich, but
not abounding in juice. A great and constant bearer.
This variety is valuable for cider.

72. GREEN SWEETING. Thacher's American Or-
cJiardisl and N. E. Farmer, Vol. vm. p. 121.

A large, handsome apple, of surpassing excellence,
abounding in rich, sirupy juice. It retains its soundness
and flavor even till the middle of June and July. It is an
excellent apple for baking, more uniform and abundant in
its bearing than trees in general, and is highly deserving
of cultivation. It is supposed to have originated in the
old Plymouth colony.

73. GREEN NEWTOWN PIPPIN.

The tree grows very slow ; the branches are very slender ;
the bark very rough ; the fruit is of medium size, rather
flattened ; prominent, obtuse, and unequal ribs at the
crown, extend, diminishing towards the base; of a dull
green color, changing to yellow at maturity ; thin russet
covering the base ; the flesh pale yellow ; juice very sac-
charine, of an aromatic and very rich flavor, with a lively
acid. The tree is a great bearer. The fruit retains its
flavor and juices till June. This fruit originated at New-
town, on Long Island. It has long been celebrated, in New
York and the Middle States, as one of the first of all apples.
Yet to the north of those states, and at Boston, it has
never been either very highly esteemed or extensively cul-
tivated, in comparison with many other fruits.

74. *GOLDEN BALL.

Height near three inches, breadth three and one half
inches; calville formed, or ribbed at the sides; color gold-
en yellow ; stalk in a broad, shallow cavity, but little de-
pressed ; juice very rich, sweet, with a just proportion
of acid, aromatic. A very beautiful and superior fruit.
Origin unknown. This fruit I received of S.W. Cole, Esq.,
editor of the Yankee Farmer. No apple, he observes, is
popular like this, where known, at Portland, Me. ; and none
sells half so high. A winter fruit.

75. HAMPSHIRE GREENING. Judge BueL

On excellent authority, this variety stands in the very
first class of apples — on that of an Elder, a great traveller,
and himself possessing a nursery of many valuable va-
rieties.

WINTER APPLES. CLASS I. 75

76. HARTFORD SWEETING.

Sometimes called Spencer Sweeting, or Champ Sweeting.
A fine, large, and beautiful fruit, of a red color ; there are
few so fair ; the flesh tender, juicy, and sweet. It remains
fine till June. This fruit originated near Hartford, Conn.,
and was introduced to Boston by Dr. E. W. Ball, of that
city. The tree grows slow, and pendulous. It bears well.

77. HEREFORDSHIRE PEARMAIN. Coxe. Py.

Mai

WINTER PEARMAIN. Syn. Coxe.

The, fruit is above the medium size, slightly ribbed, of
a yellow color, covered with bright stripes of red ; deep
red next the sun ; the flesh very juicy and high-flavored.
A beautiful and excellent apple, either for the dessert or
for cooking. October to April. Mr. Coxe has added, that
this variety is supposed to be the most hardy and uniformly
productive apple of the Middle States. The tree grows
handsome.

78. *HUBBARDSTON NONSUCH.

A new and most superior variety, which originated in
Hubbardston, Mass., and is esteemed very superior to any
other fruit known here, which bears the name of Nonsuch.
The tree grows vigorous, large, branching, and handsome.
A prodigious bearer. The fruit is large, globular, or con-
ical ; of a yellow color in the shade, but mostly covered
with irregular, small and broken stripes of pale red ; bright
red next the sun ; the flesh yellow, juicy, rich, sweet, re-
lieved by a slight acid, and excellent. This capital variety
ripens in December, and keeps till February, and is recom-
mended for general cultivation.

79. JONATHAN. Judge Bucl.

PHILIP RICK of the Kingston orcltards.

A new winter fruit, which, for its eminent beauty and
excellence, is admired above all others, by good judges,
in Albany and its vicinity. The fruit is round, two and
a half inches in diameter, regular shaped, the eye in a
broad, deep cavity ; the stem three fourths of an inch,
slender, in a deep, round cavity ; the skin thin, pale
red, blended with yelloxv, and deepening into bright
red and dark purple next the sun : flesh very tender,
white, occasionally tinged with red ; juice very abundant,
rich, and highly-flavored. Named for Jonathan Har-

76 NEW AMERICAN ORCHARDIST.

brauck, Esq., from whom Mr. Buel first received this ex-
cellent fruit. The original tree is now growing on the
farm of Mr. Philip Rick, of Woodstock, Ulster Co., N. Y.
This description of Mr. Buel perfectly corresponds with
the fruit which he sent me in January, 1834.

80. HUGH'S BLUSH.

Large, and excellent; very handsome, red striped; in
form of the Wine apple. One of the best fruits of Mary-
land. It keeps till spring. This fruit I received from my
friend Robert Sinclair, of Baltimore.

81. LADY APPLE.

POMME D'API.

The tree grows upright, but slowly ; the fruit in clus-
ters. It is very small, but very beautiful ; rather flat-
tened ; the skin is smooth, of a beautiful yellow in the
shade, deep red next the sun ; the flesh firm, of a pleasant
taste, but not high-flavored. November to March.

82. LEMON PIPPIN. Dr. S. P. Hildreth.

A fruit of good size, of a yellow color, russeted next
the sun ; flesh juicy, aromatic, and breaking ; and one of
the best of dessert fruits ; its form is that of a lemon.
The tree is a great and constant bearer, and the fruit
keeps till January. It originated at Marietta, Ohio.

83. *MACKAY SWEETING.

A fine native fruit, exhibited at the Massachusetts Hor-
ticultural Society, by John Mackay, Esq., of Boston, the
produce of his farm in Weston. A large and beautiful
fruit, of a globular form, and fine bright straw color;
sweet, slightly acid, and of fine flavor. It keeps well in
winter. The tree bears well.

84. MARQUIS. Dr. Fislce.

The fruit is of handsome size, of a red color ; the flesh
melting, juicy, and of very fine flavor. The tree is of up-
right growth, a good bearer, and the fruit keeps till April.
Such is the account of the Hon. O. Fiske, of Worcester,
Mass., where this fruit lately originated, and where it is
stated, that this variety is, by good judges, regarded as one
of the finest of apples.

85. *MINISTER.

Large, oblong, and tapering to the eye ; in form of the
Bellflower, but with large projecting ribs, or calville formed ;

WINTER APPLES. CLASS I. 77

striped with bright red on a foundation of pale greenish
yellow ; flesh yellow, and high-flavored, and excellent ; and
deserving a high rank in every good collection. Such also
is the opinion of Mr. Manning, who esteems this as one
of the finest fruits New England has ever produced. It
ripens from November to January. This fruit originated in
Rowley, Mass., and received its present name from having
been first brought into notice by the Rev. Dr. Spring, of
Newburyport.

86. *LATE POUND SWEET.

Very large ; of a flattened form, and fine pale yellow at
maturity: very sweet and delicious. The tree bears well,
and the fruit ripens from October to January. This fruit
I received of Mr. Samuel Ammidon, of Douglas, Mass.
It originated in Vermont.

87. MELA CARL A. Hort. Trans. Lind.
MALCARLE. Hort. Trans. CHARLES APPLE. Jb.
POMME FINALE. Ib.

One of the most celebrated and famous of fruits. Rath-
er large in size ; of a form inclining to globular, but
slightly ovate ; the eye and the stalk, which is about an
inch long, and slender, are each inserted in small, deep
cavities ; the beautiful waxen skin is without spot, ex-
cept being a little marbled with a very faint green near
the eye ; of a pale yellow in the shade, which unites rather
abruptly with the splendid crimson with which it is covered
next the sun ; the flesh is white, tender, delicate, sweet,
with the fragrant perfume of roses. It ripens in Septem-
ber, and will keep till spring. This apple is a native of
Finale in Laguira. It is cultivated extensively in the terri-
tories of Genoa as an article of export and commerce to
Nice, Barcelona, Marseilles, and Cadiz. A far-famed
fruit. In the climate of Italy this is supposed to be the
best apple in the world ; but in England, their writers
state, it proves, in open culture, but an ordinary fruit, their
climate being unsuitable. Near Boston this fruit proves
good, but not excellent, and deserves still further trial.

88. MONSTROUS PIPPIN. Core.

NEW YORK GLORIA MUNDI. Van Dyne.

A fruit of uncommon size — some have weighed over

27 ounces; the skin smooth, yellow, with numerous spots

of white; the stalk short and deeply inserted ; the eye very

deep ; the flesh white, tender, juicy, and good, but not

78 NEW AMERICAN ORCHARDIST.

high-flavored. Excellent for cooking. Only a few trees
of this kind are recommended to enter into a good collec-
tion, as, from the weight of the fruit, it is liable to be blown
down by high winds. It originated on Long Island.

89. MORGAN'S FAVORITE. Judge Buel.

" A variety received, with the Beauty of the West, of
Mr. Morgan, and which he considers a superior kind. It
is nearly as large as the Russian Alexander, and somewhat
resembles it in color and shape."

90. *MURPHY.

A large and splendid fruit ; in appearance resembling the
Blue Pearmain, but more oblong, and not quite so large ;
skin pale red, streaked or blotched with darker red, and
covered with a beautiful blue bloom ; the flesh white,
tender, and good. November to February. Raised by
Mr. David Murphy, of Salem, Mass., and introduced to
notice by Mr. Manning.

91. *ORTLEY.

A native of New Jersey. It resembles the yellow New-
town Pippin in its fine flavor and form, but is more oval :
the eye large, not deeply sunk ; the stalk slender, and
deeply inserted ; color bright, clear yellow, but changing
to bright scarlet next the sun ; the flesh yellowish, crisp,
and breaking; juice abundant and fine. An excellent
fruit. Season, December to April.

191. PECK'S PLEASANT. S. H. S., Esq.

This fruit is one of the most salable apples in the mar-
ket of Providence. The skin is smooth, of a yellow color in
the shade, with a blush next the sun ; the flavor is pleasant
and good. An excellent dessert fruit. It ripens from
November to February.

92. *PENNOCK'S RED WINTER.
PELICAN.

The tree bears constantly and abundantly. The fruit
is large and handsome, generally flattened, and its form in-
'clined; of a deep crimson color, with indistinct streaks
of yellow in the shade; dark blotches next the sun; the
flesh yellow, tender, juicy, sweet, and excellent. Season,
"November to March. A superior native fruit, highly de-
serving of cultivation. Some here esteem it equal to the
Baldwin. A popular apple in the Philadelphia market.

WINTER APPLES. CLASS I. 79

93. PICKMAN. R. M., Esq.

A fruit of a globular form, and of a straw color; its
flavor, combined with a good portion of acidity, is very
rich and good. A winter fruit, fine for the table or for
cooking ; very productive, and deserving of cultivation
This is much cultivated by Mr. Ware, at or near Salem
who thinks it a native.

94. POWNAL SPITZENBERG. Judge Bud.

So named from its native place, Pownal, in Vermont,
where the original tree is now growing — also from its
resemblance to the .^Esopus Spitzenberg. It is esteemed
a very superior winter fruit.

95. PRIESTLEY. Coze.

This fruit is large ; the skin smooth, of a dull red color,
striped and spotted with pale green; of an oblong form;
the flesh is white, of a pleasant, aromatic flavor. An excel-
lent fruit for the dessert or cooking. The tree is a great
bearer, and the fruit ripens in December, and keeps all win-
ter. This variety originated, according to Mr. Coxe, in
Pennsylvania, and was first cultivated by a Mr. Priestley.

96. PUTNAM'S RUSSET.

Large in size, and of uncommon excellence, both for
good quality and great productiveness. Most extensively
cultivated to ship in Muskingum county, Ohio, where it
is esteemed as above all others, of their numerous fine
winter varieties, cultivated in that region. This fruit and
the description I received from my friend J. B. Russell,
Esq., of Cincinnati, Ohio.

97. *RAMSDEL'S RED PUMPKIN SWEET.

A beautiful fruit, over medium size; round or oblong;
of a dark and beautiful red, covered with a dense blue
bloom ; flesh tender, very rich, and sweet. The trees bear
prodigious crops. A highly salable and profitable fruit,
introduced to notice by the Rev. Hezekiah Ramsdel, of
West Thomson, Conn. Some, he observes, have set out
whole orchards of this fruit for swine, so great is its pro-
ductiveness. It ripens in November, and keeps till January.

98. *RHODE ISLAND GREENING.

JERSEY, OR BURLINGTON GREENING of Coxe.
A very large fruit, flattened at its base and summit; at
maturity of a yellowish green color, covered with dark
clouds or blotches ; the flesh yellow, tender, rich, juicy, of

80 NEW AMERICAN ORCHARDIST.

an agreeable flavor, in which acid predominates. The
fruit is at maturity from September to March. This tree
is a most abundant bearer every other year, and has been
on this account most extensively cultivated in Rhode Island
and Massachusetts, and is here preferred for its produc-
tiveness to the Green Newtown Pippin.

99. RIBSTON PIPPIN.

FORMOSA PIPPIN. Hart. Trans.

GLORV OF YORK. Hort. Soc. Cat.

Esteemed by the English a very first-rate fruit. A fine
fruit with us, but it bears the reputation of a bad bearer.
Middle-sized, globular; paleryellow, mottled with red next
the sun ; thinly russeted at the crown ; flesh firm, pale,
saccharine, agreeably acid, rich, aromatic. December to
February.

100. RED SEEK-NO-FURTHER.

A large, round fruit, contracted towards the summit ; of
a fine deep red color ; the flavor sweet and excellent,
relieved by a slight acid. It ripens in October, and keeps
till March. The tree is a very great .bearer. A Rhode
Island fruit.

101. *ROXBURY RUSSETING.

This fine old variety is a native of Massachusetts. A
large fruit, of a globular or flattened form ; of a brownish
yellow russet color, with an occasional blush next the sun ;
the skin rough ; the flesh white, juicy, rich, subacid, and
excellent. An old and famous variety, a great and constant
bearer; it seldom fails. Great quantities of this fruit are
raised in the neighborhood of Boston, for the market and
for exportation, and although the Baldwin, the Hubbards-
ton Nonsuch, and perhaps some other winter fruits, far
exceed this variety in beauty and excellence of flavor, and
at least equal it in productiveness, the Roxbury Russet
surpasses them in its property of long keeping. They are
fit for use in winter, and keep till June or July.

102. SCALLOPED GILLYFLOWER. Judge Buel.
"Described by good judges as far excelling the Black

Gillyflower, and much resembling the Cornish variety, as
figured in the Pom. Mag."

103. SWAAR. Judge Buel.

" The Swaar and the Jonathan are esteemed equal, at
least, if not superior, to the TVewtown Pippins and Spitzen-

WINTER APPLES. CLASS I. 81

bergs. It is of medium size, round, two and three fourths
deep, and three inches in diameter ; eye medium-sized,
closed by the calyx ; stalk three fourths of an inch, slen-
der, deeply inserted ; skin greenish yellow, deepening to
blush next the sun, thickly dotted with brown specks,
intermixed with some of scarlet ; flesh nearly white, firm,
heavy, and juicy ; juice rich, and highly agreeable. Ripe
from December to April. Mr. Coxe speaks of this as an
uncommon fine fruit. Swaar, he informs us, implies
heavy, in the Low Dutch.

104. WHITE SPITZENBERG. Judge Buel.

A beautiful, fair, and fine-flavored fruit, about the size
of the ^Esopus Spitzenberg. It lasts during winter, and
commands a good price in our market.

105. *WINE APPLE.

HAY'S APPLE. Coxe syn.;

The tree grows large and handsome, and bears abun-
dantly. The fruit is very large and beautiful ; bright red
next the sun ; occasionally a few small stripes and blotches
of yellow appear in the shade ; the form is globular, a
little flattened ; the flesh rich and excellent. It ripens
the last of October, and may be kept till February or
March. A very fine and productive apple, and highly de-
serving of cultivation, and one among the best of apples.
Mr. Coxe has stated that in New Jersey it is variously called
Large Winter Red and The Fine Winter ; that it is not
only an admired table fruit, but excellent for cooking as
well as for cider ; and is one of the most salable apples
in the Philadelphia market.

106. *WINTER SWEETING.

SKATER SWEETING. GRAFTON SWEETIJJG.
The tree grows vigorous and upright, and bears abun-
dantly. The fruit is large, round or conical ; bright pale
yellow, with a blush next the sun ; the skin smooth ; flesh
yellow, juicy, sweet, and fine-flavored. Very valuable as
a dessert fruit, or for baking. November to March.

107. WINTER WHITE CALVILLE.

CALVII.LE BLANCHE D'HIVER. Duh. BONNET CARRE. Ib.
This fruit is large, of a bright yellow color, with a
bright red blush next the sun ; its form rather flat, and
ribbed; flesh white, tender, and pleasant, and worthy
of cultivation. It ripens in November, and keeps till
March.

82 NEW AMERICAN ORCHARDIST.

1O8. YELLOW NEWTOWN PIPPIN.

A large, flat fruit, of a bright yellow color, with a faint
blush next the sun ; the flesh breaking, juicy, agreeably
acid, and fine-flavored. It keeps during the winter. The
tree grows more vigorous, and the fruit appears to be in
greater esteem about Boston than the green variety.

SECTION IV.

CELEBRATED CIDER APPLES CULTIVATED IN THE
UNITED STATES.

109. HARRISON. Coxe.

The most celebrated cider apple of Newark, New Jer-
sey, where they make so much cider, and some of the finest
in the world. It is cultivated more extensively there, and
particularly on the Orange Mountain, than any other
apple. The tree is of strong and vigorous growth, the
wood hard, a certain bearer, and wonderfully productive.
One tree in Essex county, New Jersey, produced one
hundred bushels in a year. It requires ten bushels for a
barrel of cider, which is so strong, ^that it will produce
fourteen quarts of distilled spirits. The fruit is below
medium size, rather long, and contracted towards the
crown ; stalk very long, (hence often called Long Stem,)
deeply indented at the summit and base ; color yellow,
covered with many black spots ; flesh yellow, firm, tough ;
flavor pleasant and sprightly, but rather dry ; cider rich,
sweet, of great strength. The fruit falls about the first of
November, is remarkably sound, and will keep well. It
originated in Essex county, New Jersey.

HO. TALIAFERO. Hon. J. C. Gray.

The fruit is the size of a grape shot, or from one to two
inches in diameter ; of a white color, streaked with red ;
with a sprightly acid, not good for the table, but apparent-
ly a very valuable cider fruit. This is understood to be
a Virginia fruit, and the apple from which Mr. Jefferson's
favorite cider was made.

APPLES. CLASS I. 83

111. VIRGINIA CRAB.

HEWES'S VIRGINIA CRAB. Coze, JVb. 86.
A very small, globular-shaped cider apple ; its color a
dull red, intermixed with streaks of pale yellow ; the juice
acid and austere. An old and established cider apple.
Mr. Coxe states that the origin of this apple is satisfactori-
ly traced to Virginia, where trees of nearly a hundred
years of age were standing at the time he wrote.

SECTION V.

VARIETIES FOR ORNAMENT OR FOR PRESERVING.

112. RED SIBERIAN CRAB.

The tree is of delicate growth, upright and handsome;
the leaves shining and beautiful ; a profuse bearer. The
tree, when its fruit is at maturity, has a beautiful aspect, and
might at a distance be mistaken for a plum or a cherry tree.
A very small and beautiful apple, growing in clusters; of
a bright scarlet color at maturity; of a globular form; the
stalk long. Its principal use is for preserving, for which
it is much admired.

113. YELLOW SIBERIAN CRAB.

The tree and leaf of this variety are similar to the Red
Siberian Crab, and equally beautiful ; it is even more pro-
ductive than that variety ; and a tree loaded in autumn
with its golden fruit, presents to the beholder a sight the
most rich and beautiful. The fruit, which grows in large
clusters, is of the size of a middling plum, globular ; the
stalk is long; the color fine, clear yellow, or a rich gold-
en hue.

114. CHINESE DOUBLE FLOWERING.

POMMIER DE LA CHINA.

The tree is handsome and upright, does not grow large ;
the flowers are large, very double, and in clusters, and are
beautiful, resembling small roses, of a delicate rose color.
It is not uncommon with us ; when in blossom, its appearance
is superb. According to my authority, it originated in Chi-
na ; the fruit is small, but tolerable for eating.

84

NEW AMERICAN OKCHARDIST.

SOUTHERN APPLES.

The following are stated to be some of the most esteemed
varieties of native apples of Virginia. Part are described
from the authority of Mr. Coxe, and the remainder on the
authority of a Virginian, which I extract from that valuable
Journal, the New England Farmer, Vol. vm. No. 1.

115. BEVERLEY'S RED.

The fruit is very large, the skin smooth, of a crimson
color ; flesh very white, of a pleasant flavor. A winter fruit.

116. CARHOUSE, OR G1LPIN. Coze.

The tree is a great bearer. The fruit hangs long on the
tree in autumn. A small fruit, rather oblong; the skin
smooth, of a deep crimson color, with occasional yellow
stripes ; the flesh yellow, tender, and of good flavor. A
native of Virginia ; highly esteemed for its excellence as a
table fruit in spring ; also a good cider fruit.

117. CURTIS.

The skin is smooth, of a red color ; flesh juicy and
pleasant. Ripe middle to end of August.

118. GLOUCESTER WHITE. 'Coxe.

The tree is of vigorous grbwth, and beautiful form, and
very productive ; the fruit of medium size, its form vary-
ing from flat to oblong ; of a fine yellow color, clouded with
spots of black ; the flesh yellow, breaking, juicy, rich,
and delicious. It ripens early in October ; and, accord-
ing to Mr. Coxe, is not only a most excellent dessert fruit,
but makes exquisite cider. Much cultivated and of high
reputation in the lower counties of Virginia.

119. JAMES RIVER, OR LIMBER TWIG.
Branches drooping or pendent ; the fruit is of a greenish

color, with a blush next the sun ; the flesh very juicy, and
pleasant at maturity. Winter. It keeps a long time.

120. LIPPINCOT. R. Sinclair.

A fruit of Maryland. Very handsome, and striped ; ex-
cellent ; one of the best of all early apples. July and Aug.
1214 PRYOR'S RED.

The fruit is very large ; color brownish red ; its flesh at
maturity juicy, and very fine. A winter fruit.

FOREIGN APPLES. CLASS II. 85

122. RAWLE'S JANET, OR ROCKRIMMON.

The form is globular, flattened ; the color red and green ;
flesh very fragrant, more juicy, and of superior flavor to
the Newtown Pippin, and keeps equally as well.

123. ROYAL PEARMAIN. Coxe.

Fruit fine, of a large size, flattened ; skin rough, of a
fine russet color, but red next the sun, and faintly streaked
with russet ; flesh a rich yellow, firm, but at maturity, ten-
der, sweet, and of very sprightly flavor. A good table ap-
ple ; excellent for cider ; and highly esteemed by the plant-
ers of Virginia, near Richmond, from whence Mr. Coxe
procured it. The tree bears uniformly and abundantly.
It ripens in October, and will keep till February or March.

124. STRIPED JUNE APPLE.

The fruit is as fragrant as a pine-apple melon. It ripens
the last of June and beginning of July.

125. VIRGINIA GREENING.

The fruit is of medium size ; color green, striped with
red ; flavor very superior. A winter fruit.

CLASS II.

SELECT FOREIGN VARIETIES OF APPLES DE-
SERVING TRIAL IN THE CLIMATE OF
THE UNITED STATES;

SUCH AS MAY PROBABLY SUCCEED WITH US J ALL DESCRIBED
FROM FOREIGN AUTHORITIES.

The following list consists of celebrated French, Ger-
man, and a few Italian apples; also the principal part of
those kinds which Mr. Ronald, from his great judgment
and experience, has stated are rendered exquisite on their
walls. Such, evidently, need a climate like ours, to bring
them to their full maturity and excellence. Except these,
I believe I have brought down to our latitudes but few
other varieties of English apples; all celebrated for their
excellence, for the dessert, cooking, or for cider. Some of

86 NEW AMERICAN ORCHARDIST.

these were either originated by Mr. Knight, or sent to us by
him ; also two highly celebrated Russian apples. I have,
however, I must confess, far greater hopes in those very
kinds, which, like some of our best American varieties of
fruit, prove good for nothing in England, except on their
walls — I mean the celebrated Italian apples, for reasons
I have stated in the INTRODUCTION, and under the head of
CLIMATE; also for other reasons, stated at the head of
Class III.

Gentlemen of intelligence and judgment who have re-
sided both at Paris and in England, have assured me that the
apples of those places are not comparable to ours. The
late Governor Eustis, I have good authority for stating,
expressed the same opinion. This may in part be ascribed
to our brighter skies, and more constant and powerful
sunshine during summer ; and a gentleman of Salem, who
has here made trial of a great many celebrated varieties of
English apples, has lately stated to me, that he has been
greatly disappointed in them.

R. Kinds particularly recommended by Mr. Ronald,
as being rendered exquisite on walls, and highly deserving
such a situation.

P. Kinds designated by Poiteau as the best in general
cultivation in France, and by him particularly recommended.

C. Kinds described by Dr. Willich, from the celebrated
German writer, M. Christ.

K. L. Kinds sent by Mr. Knight to Mr. Lowell.

SECTION I.

SUMMER FRUIT.

127. CALVILLE ROUGE DE MICOUD. London

Hurt. Trans. Vol. v. p. 242. M. Thouin.
The account of this extraordinary tree and its fruit is
from a communication of M. Thouin. This tree, which
produces three crops of fruit annually, originated on the
farm of the Baroness de Micoud, near La Charite sur Loire,
in the department of the Nievre, and bears three thousand

AUTUMN APPLES. CLASS II. 87

apples annually. The tree is striking in its appearance ;
" its dense, dark green, shining foliage, during three fourths
of the year enamelled with numerous clusters of delicate
rose-colored blossoms, and scattered over with fruit of
a diversity of color, renders it a most interesting object
of cultivation, especially as an ornament to our lawns and
shrubberies, producing an effect not less novel than agreea-
ble." The first flowering is in April, and abundant. The
fruit of the first crop is globular, depressed ; its height
two inches, its diameter nearly three ; of an angular ap-
pearance ; the color deep dull red next the sun : the flesh
is yellowish white, fine, breaking, juicy, a sweetish acid,
and agreeably perfumed, with a crystalline appearance.
It commences ripening the middle of July, and the fruit
is mostly ripe in August, and continues ripening till No-
vember. The second flowering is in June, and is less
abundant than the first. The fruit of the second crop is
fit for the table in the end of October ; they are the size
of hen's eggs, and are of equal good quality with the first.
The third flowering takes place in August, September,
October, and November; the fruits are small, no larger
than the Pomme d'Api; they are checked in their growth
by frost, but will ripen in-doors, and may be eaten raw,
but if roasted or stewed they acquire a sweet and delicious
flavor.

128. KESWICK CODLIN. Lindky. Py. Mai

One of the most useful and productive of all apples, ex-
cept the Hawthornden ; rather large; ribbed at its sides;
pale yellow; very juicy, subacid; it answers for tarts even
in June.

SECTION II.

AUTUMN FRUIT.

129. BELLE DES QUERMES. (J.)

A new fruit of the first quality, very large and excellent,
ripening in winter; very beautiful. This fruit I procured
of an amateur in France. Eminently deserving trial
with us.

88 NEW AMERICAN ORCHARDIST.

130. (R.) BRADDICK'S NONPAREIL. Hort. Trans.
Vol. in. p. 268. Lindley. Py. Mai PI. xxxiv.

A valuable dessert apple, raised by John Braddick, Esq.
Sweeter and superior to the old Nonpareil ; middle-sized,
globular, flattened ; skin smooth, brownish red next the
sun; juicy, sugary, rich, aromatic. October to January.

131. (R.) BRINGEWOOD PIPPIN. Lindky. Py.
Malus.

A most excellent dessert apple, raised by Mr. Knight.
Small, globular, flattened ; color bright golden ; russety
stripes next the sun; breaking, rather dry; juice saccha-
rine, perfumed, aromatic. October to March.

132. (R.) DELAWARE. Py. Mai Brent.

A very desirable dessert fruit, supposed to be from
America. Beautiful ; middle-sized ; flattened ; color rich
golden, blotched with deep red ; flesh firm, rich, high-fla-
vored ; productive. October to January.

133. (R.) (L. K.) DOWNTON GOLDEN PIPPIN.
Pom. Mag. 113. Lind.

KNIGHT'S PIPPIN. ELTON PIPPIN.

The trees bear early and abundantly. The fruit is of
medium size, cylindrical ; the stalk short ; skin yellow ;
flesh yellowish, crisp, with a brisk, rich, subacid juice.
October to December. Raised by Mr. Knight. A dessert
apple, and excellent for cider. Specific gravity of its
juice, 1.080.

134. (R.) FRANKLIN GOLDEN PIPPIN. Py.
Mai.

A medium-sized fruit, of American origin. Oblong, a
little flatted ; fine yellow ; flavor brisk, with more acid
than the other Golden Pippin. A good bearer.

135. GRANGE. Py. Mai.

An excellent dessert or cider fruit, raised by Mr. Knight.
Middle-sized ; globular, flattened ; flesh close, of pleasant
flavor. From October to January. Specific gravity of
the juice, 1.079.

136. GROS LOCART.

New and very large, fine yellow in the shade, slightly
red next the sun, and covered with bloom. The fruit is
very fine and excellent ; the tree very productive. Thus
it was described to me by Mons. Vilmorin, of Paris. High-
ly deserving trial with us.

AUTUMN APPLES. CLASS II. 89

137. (R.) KING OF PIPPINS. Py. Mat Brent.

PI. XXXVIII.

A first-rate fruit, which no garden should be without ;
middle-sized ; oblong; color clear golden yellow, fine red
next the sun ; rich and juicy. Autumn. Productive.

138. (R.) KIRKE'S GOLDEN REINETTE. Py.

Mai.

"Is an improved variety of the old Golden Reinette.
The fruit is in general more beautiful, the flavor equal.
The tree bears as well, and is more healthy in its growth."

139. (C.) NOBLE PIPPIN. Dr. Willich.
PEPIN NOBLE.

The trees do not grow tall, but bear abundantly. An
exquisite dessert fruit ; oblong, diminishing to the crown,
smooth, bright yellow, a few streaks of red next the sun.
It ripens early, and keeps to the end of April.

140. (R.) PADLEY'S PIPPIN. Pom. Mag. t. 151.
Lind.

PADLEY'S ROYAL GEORGE of Ronald?

A very excellent dessert fruit ; rather small ; flattened ;
skin dull yellow, or orange and russeted ; flesh breaking,
saccharine, pleasant, aromatic. November and December.

141. PINE-APPLE RUSSET. Lindley.

This fruit is described by Lindley as one of the best of
all their dessert apples. Juice more abundant, saccharine,
spicy, aromatic, perfumed, with a perfect proportion of
acitl, and. flavor of the pine-apple. It is medium-sized,
roundish ovate, angular ; color yellowish or yellow russet;
flesh crisp, tender ; one of the finest of the season. Sep-
tember and October.

142. (P.) POMME PRINCESSE. N. Duh. PI. vm.
The fruit is of medium size, flattened ; of a beautiful

yellow in the shade, striped with red next the sun ; the
flesh yellowish white, fine, and excellent ; juice not abun-
dant, but agreeable and sweet. This excellent apple is
one of the best species of Reinettes. October.

143. (C.) PRINCE'S TABLE APPLE. Dr. Willicli.

LOSKRIEG.

A delicious autumnal fruit, vying with the pear rennet ;

it is of the Calville family. Moderately large ; somewhat

oblong ; whitish, and covered on the south side with red

streaks. The tree does not rise to a considerable height.

8*

90 NEW AMERICAN ORCHARDIST.

144. (R.) SCARLET PERFUME. Py. Mai.

COLE APPLE. Ib. and Pom. Mag.

A new and very desirable dessert fruit, and good for
cooking. Moderately large ; flattened ; nearly globular,
flat-sided; mostly covered with rich, deep red; juicy, rich,
flavor spicy. September and October.

145. (R.) WYCKEN PIPPIN. Lindlcy, London.

A dessert fruit, below medium size; flattened; yellowish
green, but pale dull brown next the sun ; flesh firm, break-
ing, sugary, with a little musky perfume. The cottagers'
apple around Wyken. October to December.

SECTION III.

WINTER FRUIT.

146. BARCELONA PEARMAIN. Pom. Mag. t. 85.
Lind.

SPECKLED GOLDEN REINETTE, according to the Pom. Mag.

REINETTE ROUGE, according to Lind.

A dessert fruit, of medium size; oval, rather long;
brownish yellow in the shade, deep red next the sun; flesh
firm, with a rich, aromatic, but slight and agreeable acid.
November till February. A good bearer.

147. (R.) BEACHEMWELL SEEDLING. Pom.
Mag. lAn.

An excellent dessert apple, raised by John Motteaux, Esq.
Medium-sized, roundish, depressed ; pale yellow, but red
next the sun ; flesh tender, juicy, pleasant. November to
April. The tree bears well.

148. BELLE DU HAVRE. (J.)

A new and noble fruit, very large, and covered with
bright red ; of the first size and quality; ripening in win-
ter. This fruit I procured of an amateur in France. Emi-
nently deserving trial with us.

149. (C.) (P.) BORSDORFER. Dr. Willich.

RED BORSDORFER. Ib. BORSDORF of Lindley.
A delicious German apple, of large size, beautiful as the
Canadian, and in size and form like the Reinette Trioin-

WINTER APPLES. CLASS II. 91

phante, which it almost excels; globular formed, slightly
narrowed at the crown ; yellow in the shade, but for the
most part a fine glossy red ; its flesh uncommonly white,
tender, juicy, sweet, partaking of the odor of roses ; a
bright red vein encompassing the core. The tree comes
early into bearing, and bears abundantly. It ripens in
December.

150. (R.) CHRISTIE'S PIPPIN. Py. Mai

A very fine dessert apple, raised by Mr. Christie: in
form and shape like a Nonpareil; lemon-colored, with faint
red stripes; flesh soft, agreeably sweet, enough of acid.
November till February. The tree bears abundantly.

151. (K. L.) CORNISH JULY FLOWER. Py. Mai.
PI. xix.

JULY FLOWER. Hort. Trans.

Very old, above the middle size, oval, with irregular
ribs ; of an olive green color, streaked with dull red ; the
flesh of a rich aromatic flavor and fragrant perfume. Not
very prolific. It keeps through the winter.

152. (R.) COURT OF WYCK, OR RIVAL GOLDEN
PIPPIN. Py. Mai. Brent. PI. xn.

"A dessert apple, which vies with the Golden Pippin in
richness of flavor, and much excels it in other respects ;
it is rather large, of a golden hue, with red stripes, very
handsome. This is esteemed the finest Christmas apple
we have. Keeps well till February or March. The tree
never cankers, and never fails bearing.

153. D'ASTEMS. Py. Mai Brent. PI. xxxi.

STRIPLING D'HIVF.R.

A noble kitchen fruit ; large, globular ; a little flattened ;
green, with some dull red streaks, chiefly on the top of the
fruit. It is a first-rate sort, firm, with a rich flavor, and
dresses well ; and will keep till March or April."

154. DUTCH MIGNONNE. Pom. Mag. Py. Mai.

REINETTE DOREE of Mayer.

CHRIST'S GOLDEN REINETTE of the Taschenbach, according to

the Pom. Mag.

An excellent dessert and sauce apple; over medium size,
a little flattened and diminished at its crown ; greenish
yellow in the shade, next the sun striped and marbled with
deep red ; the flesh is firm, crisp, juicy, subacid, aro-
matic. November to April. Tree an abundant bearer.

92 NEW AMERICAN ORCHAJJDIST.

155. (C.) EASTER, OR PASQUE APPLE. Dr.
Willich.

The Easterner Pasque Apple, is one of the principal and
finest of the Calvilles ; it is large, with high, projecting ribs,
and of a bees-wax color ; has a white, tender, juicy pulp,
and emits a very grateful odor, similar to that of roses.
The tree bears abundance of fruit.

156. (C.) (P.) FENNOUILLET GRIS. Bon Jard.
Dr. Willich.

CARAWAY RUSSET. Hort. Soc. Cat. SPICE APPLE. Ib.

BROWN APPLE OF BURNT ISLAND. -Ib.

ANIS. Bon. Jard. WINTER ANIS RENNET. Dr. Willich.
The tree is very productive^ the fruit is under medium
size ; globular, depressed ; the skin of a gray fawn shade,
covered with thin russet, and a slight brown next the sun ;
the flesh is tender, and has the peculiar aroma and flavor
of anise. December till February.

157. (P.) FENNOUILLET JAUNE. Bon Jard. Lind.
EMBROIDERED PIPPIN. Lindley.

DRAP D'OR. Bon Jard. Jhih. POMME DE CARACTERE; Ib.
The tree is very productive ; the fruit of medium size,
globular, inclining to oblong ; its skin is a beautiful yellow,
marked with fine russet lines resembling letters ; hence its
name, Pomme Caractere. Its flesh is firm, delicate, sac-
charine, and excellent, with a flavor of the Fennouillet, or
Anise. December to February.

158. FENNOUILLET ROUGE. Nouv. Cours CompL
A very excellent fruit, of medium size ; globular, flat-
tened ; deep gray, but streaked with brown red next the
sun; flesh firm, sugary, high-flavored, musky. March.
This fruit requires a light, warm soil, and cannot be too
much multiplied.

159. (K. L.) GOLDEN HARVEY. Py. Mai.

BRANDY APPLE.

A small dessert apple ; light yellow, flushed with red,
and russeted ; flesh remarkably compact ; very rich in
flavor. It will keep till April or May. It is called Brandy
apple, from the specific strength and gravity of its juice,
which is 1.085. The tree grows feeble; it does not bear
well at first, but afterwards seldom fails.

160. (R.) GREEN NONPAREIL. Py. Mai Brent.
PL xxxiv.

PETWORTH- NONPAREIL.
Raised at the earl of Egremont's ; larger than the old

WINTER APPLES. — CLASS II. 93

Nonpareil, but of nearly of the same shape ; the color green.
A valuable apple for the table ; crisp, juicy, and high-fla-
vored. February or March. It is a good bearer

161. HUBBARD'S PEARMAIN. Lindley. Pom. Mag.
GOLDEN VINING of Pom. Mag.

According to Lindley, the merits of this fruit are unri-
valled, and its superior as a dessert fruit, from November
to April, does not exist in that country. The fruit is
small, ovate or globular, yellow, orange or pale red next
the sun ; flesh firm, rather dry, juice sweet, rich, of a most
highly-perfumed, aromatic flavor. An abundant bearer.

162. (P.) JERUSALEM. Bon Jard. p. 344.

POMME PIGEON. Ib.

The tree is of medium vigor, and very productive. The
fruit is small, conical ; its color that of the changeable
rose; flesh fine, delicate, granulous, and very good.

163. (R.) MARGIL. Lindley. Hooker's Pom. Land.
A very excellent dessert fruit ; small, ovate, angular ;

bright orange, streaked and mottled with rich red and
brown; slightly russeted ; flesh yellow, firm, breaking,
juicy, sweet, highly aromatic. November to March. A
very excellent bearer.

164. (R.) MARTIN NONPAREIL. Hooker. Lindley.
A new and valuable dessert fruit, small, ovate, depressed;

dull green, but tawny orange or red next the sun ; thinly
russeted ; not handsome ; flesh compact, with an excellent
flavor, sweet, with a fine acid. They have been kept a
year. The tree is a good bearer.

165. (C.) MELA DE ROSMARINO. Dr. Willich.

WHITE ITALIAN ROSEMARY APPLE. Ib.
A very beautiful species of Calville, having no ribs, but
a most glossy skin, which resembles the finest virgin wax ;
and, on the south, somewhat red ; of an oblong figure, and
the size of a goose egg ; its flesh is white as snow, un-
commonly tender, and yielding a saccharine juice of a
slightly aromatic flavor. Its large pericarpium contains
twenty kernels in five cells. November till February.

166. NORFOLK BEAUFIN. Py. Malus. Lind.

A beautiful cooking apple ; a fruit of great merit for
drying, furnishing a luxury at table during winter ; rather
large, flattened ; nearly the whole surface covered with
livid red. November till June. " These apples are dried

94 NEW AMERICAN ORCHARDIST.

by the bakers of Norwich, annually, and sent in boxes to
all parts of the kingdom, where they are universally ad-
mired."

167. (C.) PEAR RENNET. Dr. Willich.

REINETTE POIRE of the catalogues.

Both an autumnal and winter fruit; presents a capital
yellow apple, of a tender, yellowish pulp, the juice of which
has the acidulous flavor of Rhenish wine. It is sufficiently
mellow in the beginning of November, and may be pre-
served through the greater part of winter. The tree is of
slender growth.

168. PIGEON DE ROUEN.

A new fruit, of medium size and ovate form, very val-
uable and productive. Thus it is described to me by
Mons. Vilmorin, of Paris ; highly deserving trial with us.

169. POMME DE LESTRE. Bon Jard. p. 344.
This apple was found in the department of Vienne, in

1813, and has been preserved during three years. It is
highly esteemed.

170. (C.) (P.) REINETTE DOREE. Dr. Willich.
Nouv. Cours Complet d'Agr. Vol. xn. p. 213.

REINETTE JADNE TARDIVE. Ib. Dr. Willich.
This apple is equal in goodness to the Reinette Tranche,
but is nearly gone when that variety begins to be fit for
use. It is middle-sized, flattened, deep yellow in the shade,
reddish next the sun ; flesh juicy, saccharine, vinous, high-
flavored, a little acid. December to March.

171. (P.) REINETTE FRANCHE. Nouv. Cours
Compl. Vol. xn. p. 215.

Fruit large, round, irregularly formed, and very much
pointed with brown ; sometimes slightly red next the sun ;
the flesh is firm, yellowish white, saccharine, agreeable.
It is, notwithstanding the excellence of the Reinette Grise
and the Reinette du Canada, the best of all ; but it varies
much in goodness, in size, and duration, according to the
soils, expositions, seasons, &c.

172. (R.) SCARLET NONPAREIL. Pom. Mag.
t. 87. Lindley. Pyrus Mains. PI. xxxiv.

A dessert apple, admired for its beauty and excellence ;
middle-sized, roundish, not angular ; yellowish green in
the shade, deep red next the sun, streaked ; flesh firm,

WINTER APPLES. CLASS II. 95

yellowish white, juicy, rich, and excellent. Extensively
cultivated in England. November to March.

173. (K. L.) (R.) SWEENEY NONPAREIL. Hort.
Trans. Lindley.

Rather large, and in form of a Nonpareil ; color green,
with patches of russet all over ; sometimes a brilliant color
next the sun ; flesh firm, crisp, with abundance of juice,
in which a powerful acid is combined with much sugar.
A new dessert apple from November to March. The tree
is an abundant bearer.

174. (R.) SYKEHOUSE APPLE. Hooker's Pom.
The tree grows freely, and, when well established,

bears fruit abundantly. " The fruit is small, roundish,
depressed ; the stalk short ; color green, with a good deal
of russe.t; but in a good season it is a handsome apple,
with some red next the sun; the flesh is rather firm, but
of pleasant flavor and extraordinary richness. It ripens in
January, and is justly regarded as one of the best dessert
apples at present known."

175. (C.) REINETTE TRIOMPHANTE.

VICTORIOUS REINETTE. Dr. Willich.

"An uncommonly fine, large, and well-formed apple,
which, on being deposited on the floor, acquires a deep
yellow tint, marked with starry points, and frequently
brown, rough spots, or large warts; its eye represents a
regular star ; its flesh beneath the tender skin is yellow,
firm, though delicate; yielding abundance of juice, that
possesses a pleasant, aromatic flavor. It ripens about
Christmas, and may be kept till March. The tree grows
luxuriantly, and becomes of considerable size."

176. LA VIOLETTE. Nouv. Cours Complet Agri.

POMME DE QUATRE GOUTS. Ib.

Fruit of medium size, oblong; color deep red next the
sun, yellow, striped with red in the shade ; the flesh fine,
delicate, saccharine, having a little of the perfume of the
violet; reddish beneath the skin, greenish towards the
centre. This variety is one of the best of apples, and
keeps till May.

(R.) Also to the above list, all NONPAREILS and all
GOLDEN PIPPINS not here described, are recommended by
Mr. Ronald for walls.

96 NEW AMERICAN ORCHARDIST.

SECTION IV.

FOREIGN CIDER APPLES DESERVING TRIAL IN THE
UNITED STATES.

THESE WOULD BE LIKELY TO ANSWER WELL IN CANADA.

177. FOXLEY. Lindley.

Raised by Mr. Knight from the Siberian Crab and
Golden Pippin. A very small apple, growing in clusters,
of a bright, gold color. Specific gravity of its juice,
1.080.

178. HAGLOE CRAB.

The most famous cider in the world was formerly
made from this fruit in England. An old fruit; small, ill
shaped;, yellow in the shade, russety red next the sun.
Specific gravity of the juice, 1.081. This fruit has been
many years in the United States — quite long enough
for trial.

179. SIBERIAN BITTER SWEET. Lindley.
Raised by Mr. Knight from the Siberian Crab and

Golden Harvey ; and was sent by Mr. Knight to the Hon.
John Lowell. It is small, not much larger than the Sibe-
rian Crab, of a yellow color, with a blush next the sun. It
is supposed to contain a larger proportion of saccharine
matter than any other apple known. It does not abound
in juice, and it is supposed would be a most valuable va-
riety to mix with the more austere sorts. The trees are
most abundant bearers.

180. SIBERIAN HARVEY. Lindley.

A small, globular fruit, raised by Mr. Knight from the
Siberian Crab and Golden Harvey ; of a bright gold
color, stained with deep red next the sun ; the fruit grows
in clusters on slender branches ; the juice exceeding
sweet. Ripe the middle of October. Specific gravity of its
juice, 1.091.

See DOWNTON GOLDEN PIPPIN, GRANGE, and ORANGE
PIPPIN, which are all cider fruits.

97

CLASS III.

SELECT LIST OF FOREIGN VARIETIES OF APPLES
DESERVING TRIAL IN NORTHERN CLIMAl^S.

The following select list of Northern fruits are chiefly of
British origin. They are described by their writers, Lind-
ley and Ronald, as of first-rate excellence ; the latter, es-
pecially, from his great collection of trees in bearing. Yet,
as few of them are by him included in that list of kinds
which he has recommended as being highly improved on
walls, or as requiring a warmer climate, I have therefore
concluded to leave them in high northern latitudes.
Other reasons for this will be found in the " INTRODUC-
TION" to this work, and in the article which follows, on
" CLIMATE." I have assigned them to the influence of
fine summer skies ; to Nova Scotia and the Canadas, and
the British possessions in America; also to the north-
western section of our own country, on the side of the
Pacific ; to Oregon, and our neighbors, the Russians, ly-
ing contiguous. For all of them, we might include, also,
many other kinds, of the first and second classes, which
may have originated in the higher latitudes. Some of
them, however, will prove fine with us, and all are now
on trial.

SECTION I.

SUMMER FRUIT.

181. ASTRACAN. Pom. Mag. Lind. Dr. Willich.

WHITE ASTRACAS. Pom. Mag. and Lind.

GLACE DE ZELANDE. Ib. TRANSPARENT DE MOSCOVIE. Ib.

RUSSIAN ICE APPLE. Ib. POMME DE GLACE. Ib.
This fruit is said to grow wild about Astracan. It is of
medium size, globular, the sides angular ; the skin is
smooth, and covered with pale bloom; the flesh semi-
transparent, of the whiteness of snow. Dr. Willich, on the
authority of M. Christ, has described it as beautiful, yel-
9

98 NEW AMERICAN ORCHARDIST.

lowish white, with fine red flaming streaks ; with a saccha-
rine juice, so copious, that it constitutes seven ninths of
the weight of the fruit — which is most superior, in a
suitable situation and climate, not below 49° of latitude.
[See art. on CLIMATE, in the first pages of this work.] The
Pom. Mag. and Lindley inform us, that this fruit is very
fine in the climate of England; but at Paris, according to
the Bon Jard., the fruit is but at mediocrity; and in our
climate, good judges have pronounced it good for nothing.

BOROVITSKY, (Russian.) BROWN'S SUMMER BEAUTY.
CARLISLE CODLJN. EARLY CROFTON, (Irish.) EARLY

JuLIEN, (Scotch.) RlVELSTONE PlPPIN, (Scotch.) SACK

AND SUGAR. SALINA. SUGAR-LOAF PIPPIN, Dolgoi
Squoznoi, or Long Transparent, (Russian.) SUMMER
GOLDEN PIPPIN. WORMSLEY PIPPIN. KNIGHT'S CODLIN.

SECTION II.

AUTUMN FRUIT.

ALFRISTON. Lind. BEAUTY OF KENT. BEDFORDSHIRE
FOUNDLING. COWARNE'S QUEENING. DEVONSHIRE
QUEEN. DOWELL'S PIPPIN. DOWNTON NONPAREIL.
EDGAR. FLOWER OF KENT. FRENCH PIPPIN. GOLDEN
BURR. GOLDEN NOBLE. KENTISH BROADING. KENTISH

FlLLBASKET. KERRY PlPPIN. LEWIS'S INCOMPARABLE.

KIRKE'S SCARLET ADMIRABLE, or HOLLANDBURY. LONDON
PIPPIN. LUCOMBE'S SEEDLING. PEARSON'S PLATE. POT-
TER'S LARGE SEEDLING. RAWLIN'S FINE RED-STREAK.
RYMER. SALOPIAN PIPPIN. SCARLET* CROFTON, (Irish.)
SOPS OF WINE. STRIPED MONSTROUS REINETTE.

SECTION III.

WINTER FRUIT.

AROMATIC RUSSET. BURRELL'S RED. CLAYGATE
PEARMAIN. COCKLE PIPPIN. CORNISH AROMATIC. DEV-
ONSHIRE GOLDEN BALL. DUKE OF WELLINGTON. HAM

APPLES. CULTIVATION. 99

BLEDON DEUX ANS. HOARY MORNING. HUGH'S GOLDEN
PIPPIN. KIRKE'S LORD NELSON. LEMON PIPPIN. MAR-
MALADE PIPPIN, (Welch.) NORFOLK STORING. NORTHERN
GREENING. STRIPED HOLLAND PIPPIN. WALTHAM AB-
BEY SEEDLING. YORKSHIRE GREENING.

CULTIVATION, &c.

The seeds or pomace of the apple should be sown in
autumn in a rich soil. When the young plants appear in
spring, they should be carefully thinned to the distance of
two inches asunder, and kept free from weeds by carefully
hoeing during the remainder of the season, or till of suf-
ficient size to be removed.

At one or two years of age, they are taken up, their tap
roots shortened, that they may throw out lateral roots ; they
are transferred to the nursery, set in rows about four feet
asunder, and at one foot distance from each other in the
row, in a rich and loamy soil. In the summer following,
they are inoculated, or they are engrafted or inoculated the
year following.

SIZE AND AGE FOR TRANSPLANTING TO THE ORCHARD.

An apple tree, when finally transplanted to the orchard,
ought to be at least six or seven feet high, with branches
in proportion, and full two years from the bud or graft,
and thrifty. Apple trees under this size belong properly
only to the nursery.

DISTANCE.

The distance asunder to which apple trees should be
finally set, when transplanted to the orchard, depends upon
the nature of the soil, and the cultivation to be subsequent-
ly given. If the soil is by nature extremely fertile, forty
feet distance may be allowed, and even forty-five and fifty
feet in some very extraordinary situations ; for before the
trees become old, they will completely shade the ground.

100 NEW AMERICAN ORCHARDIST.

If, however, the soil is not.very extraordinary by nature, or
so rendered by art, this distance would be too great ; for
the trees would become old, and their growth would be
finished, before the ground could be covered by their
shadow; — thirty feet, only, may therefore be allowed in
land usually denominated of good quality, and but twenty
to twenty-five feet in land of ordinary quality. But where
economy of time, of land, and of all things else, is con-
sulted, but one half this distance will answer for a series
of years.

The quincunx mode is recommended for close arrange-
ment, and short-lived trees may be set in the intervals.

The size to which an apple tree may attain, and the
ground which should be allotted to it, depend also, in some
measure, on the particular variety of apple ; some sorts
being well known to attain to a much greater size than
that of others.

The period of growth, or the duration of the apple tree,
is comparatively limited ; this is sufficiently evident from
the perishable nature of its timber. Those species of trees
only will continue living and growing for numerous cen-
turies, whose timber may be preserved incorruptible during
the lapse of a long succession of ages.

Son, AND SITUATION.

A rich soil, rather moist than dry, is that adapted to the
apple tree ; but what is usually termed a deep pan soil is
to be preferred.

On such a soil, whether on the plains, or in the valley,
or on the sides and summits of our great hills, which al-
most always consist of good land, and even in situations
the most exposed, the apple tree will flourish.

One of the most productive apple orchards in this im-
mediate vicinity, is situated on the north and north-west
sides of a hill, the most exposed to cold winds. The soil
of great hills is generally of far superior quality to that
of the plains; and it is a very mistaken opinion, which
seems adopted by some, that the soil of all hills must
of necessity be dry and deficient in moisture. It is
the plains and the knolls that are but too generally thus
deficient, not the great hills, which almost always abound
in springs.

APPLES. CULTIVATION. 101

Land half covered with rocks, and incapable of being
cultivated with the plough, is in some respects admirably
suited to the apple tree. For, in such situations, they are
not liable to suffer from drought ; they receive nearly a
double portion of moisture from the rains that fall, and a
greater degree of heat by the reflected rays of the sun.

They may even flourish on sandy plains, if, where the
tree is to be placed, an excavation is formed six or eight
feet in diameter, and three or four feet in depth, and if
half filled either with useless small stones intermixed with
rich loam, mud from the low grounds, clay, or gravelly
clay, or mixtures of any of these substances, with a por-
tion of manure, and the remainder of the excavation filled
to the surface with rich loam.

MANAGEMENT OF THE LAND.

If the ground intended for the orchard cannot con-
veniently be kept wholly in a state of cultivation during
the first years, a portion, at least, ought to be.

A strip of land to each row, of eight or ten feet in
width, well manured, may be kept cultivated, and the
vegetables which may here be raised will amply repay the
expense and labor bestowed during the four or five first
years. After this, if the trees have grown well, as they
probably must have done, cultivation at a distance in the
intervals becomes even more important than within the lim-
ited distance of a very few feet from the trunk of the tree.

For on examination it will be found that the small
fibres or spongelets, by which alone the tree derives all the
nourishment it receives from the earth, are now remote
from -the trunk of the tree ; they are now to be found
seeking pasture beyond the limits of its shade, and it be-
comes necessary that the whole ground should be kept in
a high state of cultivation for the four or five following
years; after this period, it may occasionally be laid to
grass, which, however, should be broken up at frequent
intervals, the land being always kept in good heart.

PRUNING.

I have given directions for pruning the trees while
young, under the general directions in the former part of
9*

102 NEW AMERICAN ORCHARDIST.

this work, at page 51. Those directions are particularly
applicable to the apple tree. I would only add, that when
these directions have been followed, — when large and
profitable crops are desired, — our cultivators generally
avoid robbing their trees unnecessarily of a particle of
bearing wood.

Those limbs which interfere with other limbs by galling,
the suckers and dead wood, are alone removed ; for they
consider that the warmth of the atmosphere is of itself
sufficient in our climate to ripen the fruit, without at-
tempting to admit the sun to every part of the tree.

These directions are to be more especially observed in
regard to old trees in their declining years : their trunks
being too old for the reproduction and sustenance of a
crop of new and fruitful wood, nothing should be taken
away but the dead branches and suckers. We have seen
old trees, whose branches were annually loaded with fruit,
despoiled at once by the hand of man of half their bear-
ing wood, under the mistaken idea that the destruction
of the one half of the tree would confer a benefit on the
remainder, and render it still more productive. We
noticed, however, that the effect thus produced was direct-
ly the reverse, as their total destruction usually followed
as a consequence not long after.

INSECTS.

The apple tree has four destructive enemies — the cater-
pillar, the borer, the canker-worm, and the curculio.

The Caterpillar usually makes its first appearance with
the opening of the leaf of the apple tree : they are readily
and easily destroyed if taken in season. They are brought
down either* by the hand, or by the excellent brush In-
vented by the late Hon. Timothy Pickering, which must
be attached to a pole. They should be taken early in the
morning, before they leave th'eir nests. When brought
down, they must be destroyed. The trees should be ex-
amined a second time not long after.

The Borer. The modes of preserving apple trees from
the depredations of the borer may be found in the former
part of this work.

Of the Canker-Worm. In the immediate neighbor-

APPLES. CULTIVATION. 103

hood where I reside, the canker-worm is unknown. I must
therefore avail of the experience of others.

The canker-worm, after it has finished its work of
destruction in spring, descends to the earth, which it
enters to the depth of from one to five inches. After the
first frosts of October, or from the 15th or 20th, those
nearest the surface usually begin to rise from their earthy
bed, transformed to grubs or millers. They usually rise
in the night, and invariably direct their course to the tree,
which they ascend, and deposit their eggs on the branches,
which are hatched in April or May. They frequently
rise during moderate weather in winter, when the ground
is not frozen, and in March, and till towards the end of
May. When the ground in spring has been bound by a
long continuance of frost, and a thaw suddenly takes
place, they sometimes ascend in incredible numbers.

Here, then, at the bottom or trunk of the tree, it ia
necessary to arrest their progress, and prevent the ascent
of the grub or miller.

The usual mode, or the mode generally adopted in
practice, is tarring. With this design, the bark around
the circumference of the trunk is scraped smooth, and the
crevices where the application is to be made are filled
with clay or mortar; over this, a strip of canvass three
or four inches in width is to be bound around the tree,
the lower band to consist of a large tow cord, to prevent
the running down of the tar, and its consequent pernicious
effect on the tree. On this strip the tar is laid with a
brush. The operation must be performed every afternoon
a little before sunset, when the weather is moderate, and
the surface of the earth not frozen, from the first hard
frosts which commence in October, and during the winter,
till about the last of May. For the tar, by the heat of
the sun, or by dry winds, or other causes, sometimes be-
comes dry on its surface in a very short time, and in such
cases it offers no obstruction to the passage of the insect.
Dr. Thacher, in his American Orchardist, has recom-
mended that a small portion of soft grease or train oil
should be mixed with the tar to preserve it from drying.
It should be observed that the insect, on finding its pas-
sage obstructed, frequently deposits its eggs in great num-
bers near the base of the tree, in the cracks and fissures
of the bark. These may be destroyed by a solution of

104 NEW AMERICAN ORCHARDIST.

potash. But the tar does not at all times afford a perfect se-
curity ; for when vast numbers arise at once from the earth,
a bridge over the tar is speedily formed of the carcasses of
those which first attempt the ascent, and over these an in-
numerable host may safely pass, and the labor of tarring,
previously bestowed, is lost for that season.

The tarring process is a tedious one, requiring constant
attention during a long period ; the omission of a single
night favorable to the ascent of the grubs, may prove fatal
to the trees for that season, and the labor previously be-
stowed is lost.

Various other modes have therefore been proposed, with
the design of preventing their ascent; but however in-
genious or effectual they may have proved, they have not
to my knowledge yet been introduced to general practice.

The strip of list or girdle to surround the tree, and cov-
ered with the mercurial ointment, as recommended by Dr.
Spofford, of Bradford, Mass., as an effectual remedy, was
tried by Gen. Dearborn in the course of his experiments,
and with him has totally failed ; it offered no obstruction
whatever to the ascent of insects. [See Neio England
Farmer, Vol. vm. Nos. 23 and 48.]

What the particular causes of the failure in this instance
were, provided it has in other instances proved effectual,
we cannot conjecture, unless we suppose that the insects
passed over while the mercurial preparation was yet in a
new and fresh state, and before it had time to imbibe that
portion of oxygen from the atmosphere which Dr. Spofford
has asserted renders its poison more active and effectual.

The Hon. John Lowell has stated in Vol. in. No. 4 of
the Mass. Agr. Repository, that he caused the ground
around sixty apple trees to be dug to the depth of four
inches, and to the distance of two or three feet from the
roots ; it having been ascertained by Professor Peck, that
the insect seldom descended into the ground at a greater
distance than three or four feet from the trunk. The
ground being laid smooth, three casks of effete or air-
slacked lime were spread over the surface thus prepared,
to the depth of about an inch. These trees were tarred
as well as the others; and, although grubs or worms ap-
peared on most that were not limed, not a single grub was
to be perceived on the trees limed.

Mr. Lowell has spoken of the result of the experiment

APPLES. CULTIVATION. 105

as of a single triaJ, and the first of the kind to his knowl-
edge on record, and expresses his hopes that it may induce
others to pursue still further the experiment; for while
tarring is injurious to the tree, and expensive in its appli-
cation, the lime, which may consist of sweepings of the
lime store, is comparatively cheap ; it requires but a single
application in a season ; it is not only destructive to ani-
mal substances, but is useful as a manure.

Professor Peck has recommended that the ground
should, in October, be carefully inverted with a spade to
the depth of five inches, and, as far as the branches extend,
the clods broken, the surface raked smooth, and rolled
with a heavy roller; the rolling to be repeated in March.
Lime, reduced to an impalpable powder, he thinks, might
be with advantage applied to the surface thus smoothed,
not only as being adapted to close the openings which
may appear, but useful also from its caustic qualities.

Dr. Robbins, of Roxbury, has recommended, as an ef-
fectual remedy, that a strip of sheet-lead, of four and a
half inches in width, be formed into a tube or gutter, by
bending over a wooden cylinder ; this is again bent round
the tree by passing a rope through it. After being ad-
justed to a level, it is secured by nailing its inner edge to
the tree. This, being soldered at the ends, is filled in
autumn with winter-strained oil, spirits of turpentine, or
other liquids; and above this is placed a strip of oiled
sheathing paper, cut in proper form, as a screen from the
falling rain.

The plan invented by Mr. Abel Houghton, of Lynn, and
said to have proved effectual, differs from the above, as the
circular gutter is formed of thick pasteboard painted ; it
is filled with oil, and a pasteboard screen projects from
above, covered with painted canvass, to shield it from the
rain.

On similar principles Mr. Briggs, of Bristol, Rhode
Island, has successfully stopped the ascent of the grub by
gutters formed of tin. Four straight gutters are connected
by soldering at their corners ; these, being adjusted to a
level, are supported on strips of boards nailed to the tree ;
the inner edge of the gutter is so bent as to project over
the outer edge, to shield it from the rain. The space be-
tween the gutter and tree being filled with swingling tow
properly secured, and the gutter being filled half full of

106 NEW AMERICAN ORCHARDIST.

water, a quantity of thin whale oil is added, and the secu-
rity is supposed to be complete.

The Hon. H. A. S. Dearborn has further suggested, that
gutters formed of earthen Danvers ware, laid on the earth
around the tree, might perhaps prove cheaper ; and these
being filled with a fluid might be equally as effectual.

Lastly, we would recommend for experiment, on the sup-
position that some one of them may prove effectual, the
application of the following substances. For a more par-
ticular account of them all, see the article INSECTS, in the
former part of.this work.

1. Chloride of Lime, to be placed around the roots of
the tree in a circular gutter, formed of any material, and
screened from rain.

2. Cinders from the blacksmith's forge, applied in a sim-
ilar manner, which have been found by Professor Thouin
so effectual in obstructing the march of the wire-worm.

3. The application of coal tar, instead of common tar, to
prevent the ascent of the grub. This substance, as has
already been stated, possesses either qualities so poisonous,
or an odor so powerful, that its application is now said to
be effectual in preventing the ravages of the worm which
is so destructive to the plank of the ships which navigate
the ocean in warm latitudes.

When the canker-worms have once gained possession
of the tree, it is by no means deemed an easy task to dis-
lodge them. Attempts have been made to destroy or dis-
lodge them by fumigations of oil, sulphur, &,c., but the
accounts of the efficacy of such attempts are contradictory.
They may, however, be dislodged by pounding the limbs
and shaking the trees, and their reascent prevented.

Curculio. For an account of the various modes adopted
to avert the ravages of this destructive insect, see the arti-
cle INSECTS, in the former part of the work.

GATHERING AND PRESERVING THE FRUIT.

Various theories have been offered for preserving apples
in a sound state for winter use, or for distant voyages.
Some have proposed gathering the fruit before it is ripe,
and drying jt on floors before it is put up ; this has been
tried ; the apples lose their sprightly flavor, and keep no
better than by some less troublesome modes. Dr. Noah

APPLES. GATHERING AND PRESERVING THE FRUIT. 107

Webster has recommended that they should be put down
between layers of sand which has been dried by the heat
of summer. This is without doubt an excellent mode, as
it excludes the air, and absorbs the moisture, and must be
useful when apples are to be shipped to a warm climate.

Chopped straw has also been highly recommended to be
placed between the layers of fruit; but I have noticed that
the straw, from the perspiration it imbibes, becomes musty,
and may probably do more hurt than good. When apples
are to be exported, it has been recommended that each be
separately wrapped in coarse paper, in the manner oranges
and lemons are usually put up. This is, without doubt, an
excellent mode. And Mr. Loudon has recommended that
apples destined for Europe should be packed between
layers of grain.

Great quantities of fine winter fruit are raised in the
vicinity of Boston, and put up for winter use, for the mar-
kets, and for exportation. The following is the mode al-
most universally adopted by the most experienced ; and
by this mode apples, under very favorable circumstances,
are frequently preserved in a sound state, or not one in
fifty defective, for a period of seven or eight months. The
fruit is suffered to hang on the tree to as late a period as
possible in October, or till hard frosts have loosened the
stalk, and they are in imminent danger of being blown
down by high winds ; such as have already fallen, are care-
fully gathered and inspected, and the best are put up for
early winter use. They are carefully gathered from the
tree by hand, and as carefully laid in baskets. New,
tight, well-seasoned flour barrels from the bakers, are
usually preferred : the baskets, being filled, are cautiously
lowered into the barrels and reversed. The barrels, being
quite filled, are gently shaken, and the head is gently
pressed down to its place, and secured. It is observed
that this pressure never causes them to rot next tlie head,
and is necessary, as they are never allowed to rattle in re-
moving. No soft straw or shavings are admitted at the
ends ; it causes mustiness and decay. They are next care-
fully placed in wagons, and removed on the bulge, and laid
in courses in a cool, airy situation on the north side of build-
ings, near the cellar, protected by a covering on the top, of
boards, so placed as to defend them from the sun and rain,
while the air is not excluded at the sides. A chill does noi

108 NEW AMERICAN ORCHARDIST.

injure them ; it is no disservice ; but when extreme cold
weather comes on, and they are in imminent danger of be-
ing frozen, whether by night or day, they are carefully rolled
into a cool, airy, dry cellar, with openings on the north
side, that the cold air may have free access; they are laid
in tiers, and the cellar is in due time closed and rendered
secure from frost. The barrels are never tumbled or
placed on the head. Apples keep best when grown in dry
seasons and on dry soils. If fruit is gathered late, and
according to the above directions, repacking is unneces-
sary ; it is even ruinous, and should on no account be
practised till the barrel is opened for use. It has been
fully tried.

When apples are to be exported, Mr. Cobbett has recom-
mended that "they should, if possible, be carried on deck;
otherwise between decks." Between decks is the place,
and in the most dry, cool, and airy part.

CIDER.

Cider, or the fermented juice of the apple, constitutes
the principal vinous beverage of the citizens of New Eng-
land, of the Middle States, and of the older States of the
West. Good cider is deemed a pleasant, wholesome liquor
during the heat of summer ; and Mr. Knight has asserted,
and also eminent medical men, that strong, astringent ciders
have been found to produce nearly the same effect in cases
of putrid fever as Port wine.

The unfermented juice of the apple consists of water
and a peculiar acid called the malic acid, combined with
the saccharine principle. Where a just proportion of the
latter is wanting, the liquor will be poor and watery, with-
out body, very difficult to preserve and manage. In the
process of fermentation, the saccharine principle is in part
converted to alcohol. Where the proportion of the sac-
charine principle is wanting, the deficiency must be sup-
plied, either by the addition of a saccharine substance
before fermentation, or by the addition of alcohol after
fermentation. For every one must know, that all good
wine or cider contains it, elaborated by fermentation, either
in the cask, or in the reservoirs at the distillery. The

CII>ER. 109

best and the cheapest kind is the neutral spirit — a highly
rectified and tasteless spirit, obtained from New England
rum. Some, however, object to any addition of either
sugar or alcohol, to supply deficiencies ; forgetful that these
substances are the, very elements of which all wine, cider,
and vinous liquors are composed.

The strength of the cider depends on the specific gravity
of the juice on expression : this may be easily ascertained
by weighing, or by the hydrometer.

I have described some of the most approved varieties of
apples known. The density of their juices is designated
by their weight, which I have stated ; which is always in
proportion to the same measure and quantity of water,
weighing 1000. According to the experiments of Major
Adlum, of Georgetown, District of Columbia, it appeared
that when two pounds of sugar were dissolved in a gallon
of rain water, the bulk occupied by 1000 grains of rain
water, weighed 1087 grains. From this it would appear
that the juice produced by the best known apple, contains
about two pounds of sugar in a gallon. Mr. Marshal has
asserted that a gentleman, Mr. Bellamy, of Herefordshire,
England, has, by skill, " produced cider from an apple called
Hagloe Crab, which for richness, flavor, and price on the
spot, exceeds, perhaps, every other liquor which nature or
art has produced. He has been offered sixty guineas for a
hogshead of 110 gallons of this liquor." Newark, in New
Jersey, is reputed one of the most famous places in Amer-
ica for its cider. The cider apple most celebrated there is
the Harrison apple, a native fruit ; and cider made from
this fruit, when fined and fit for bottling, frequently brings
$10 per barrel, according to Mr. Coxe. This and the
Hughs' Virginia Crab are the two most celebrated cider
apples of America. Old trees, growing in dry soils, pro-
duce, it is said, the best cider. A good cider apple is sac
charine and astringent.

To make good cider, the first requisite is suitable fruit;
it is equally necessary that the fruit should be not merely
mellow, but thoroughly mature, rotten apples being ex-
cluded ; and ripe, if possible, at the suitable period, or
about the first of November, or from the first to the middle,
after the excessive heat of the season is past, and while
sufficient warmth yet remains to enable the fermentation
to progress slowly, as it ought.
10

110 NEW AMERICAN ORCHARDIST.

The fruit should be gathered by hand, or shaken from
the tree in dry weather, when it is at perfect maturity ; and
the ground should be covered with coarse cloths or Russia
mats beneath, to prevent bruising, and consequent rotten-
ness, before the grinding commences. Unripe fruit should
be laid in large masses, protected from dews and rain, to
sweat and hurry on its maturity, when the suitable time
for making approaches. The earlier fruits should be laid
in thin layers on stagings, to preserve them to the suitable
period for making, protected alike from rain and dews, and
where they may be benefited by currents of cool, dry air.

Each variety should be kept separate, that those ripening
at the same period may be ground together.

In grinding, the most perfect machinery should be used
to reduce the whole fruit, skin, and seeds, to a fine pulp.
This should, if possible, be performed in cool weather.
The late Joseph Cooper, of New Jersey, has observed, em-
phatically, that " the longer a cheese lies after being ground,
before pressing, the better for the cider, provided it escapes
fermentation until the pressing is completed; " and he fur-
ther observes, " that a sour apple, after being bruised on
one side, becomes rich and sweet after it has changed to a
brown color, while it yet retains its acid taste on the op-
posite side." When the pomace united to the juice is thus
suffered for a time to remain, it undergoes a chemical
change ; the saccharine principle is developed ; it will be
found rich and sweet; sugar is, in this case, produced
by the prolonged union of the bruised pulp and juice,
which could never have been formed in that quantity had
they been sooner separated.

Mr. Jonathan Rice, of Marlborough, who made the
premium cider so much admired at Concord, Massachu-
setts, appears so sensible of the important effects of mature
or fully ripe fruit, that, provided this is the case, he is
willing even to forego the disadvantage of having a portion
of them quite rotten. Let me observe that this rottenness
must be the effect, in part, of bruises by improper modes
of gathering, or by improper mixtures of ripe and unripe
fruit. He always chooses cool weather for the operation
of grinding ; and, instead of suffering the pomace to re-
main but 24 or 48 hours, at most, before pressing, as others
have directed, he suffers it to remain from a week to ten
days, provided the weather will admit, stirring the mass

CIDER. Ill

daily till it is put to the press. [See his communication in
Vol. vn. p. 123, N. E. Farmer.]

The best cider is made, according to Dr. Mease, by the
following process : The liquor, on coming from the press,
is strained through hair cloths, or sieves, and put into
clean, tight, strong hogsheads; these are filled, and the
bung left out, and placed in cool, airy cellars, or on the
north sides of buildings, where the air circulates. In a
day, or sometimes less, according to the state of the weath-
er and maturity of the fruit, the pulp begins to rise, and
flows from the bung for a few hours, or a day or two at
farthest ; at the intervals of two or three hours, the hogs-
head is replenished, and kept full from a portion of the
same liquor kept in reserve for this purpose, as it is deemed
necessary that the whole pulp should overflow, that none
may return again into the liquor. The moment the pulp
has ceased rising, white bubbles are perceived ; the liquor
is, in this critical moment, fine or clear, and must be in-
stantly drawn off by a cock or faucet, within three inches
of the bottom.

On drawing off the cider, it must be put into a clean
cask, and closely watched, the fermentation restrained or
prevented : when, therefore, white bubbles, as mentioned
above, are again perceived at the bung-hole, rack it again
immediately, after which it will probably not ferment till
March, when it must be racked off as before, and, if pos-
sible, in clear weather. As soon as safety will admit, af-
ter the first racking, a small hole must be bored near the
bung, and the bung driven tight ; this must be finally
sealed and a spile inserted, giving it vent occasionally, as
circumstances require. In March, if not perfectly fine,
it is drawn from the lees in a clear day, and fined ; this is
usually effected by dissolving, in a few quarts of cider, three
staples of isinglass, stirring it often ; this is poured into
the hogshead. It must be drawn off again in ten or twelve
days after, lest the sediment should rise ; if not fine now,
repeat the fining again.

In Herefordshire, according to Dr. Mease, (Dom. Ency.,)
the sediment of the first racking is filtered through coarse
linen bags; this yields a bright, strong, but extremely flat
liquid; if this be added to the former portion, it will great-
ly contribute to prevent fermentation, an excess of which
will make the cider thin and acid.

112 NEW AMERICAN ORCHARDIST.

The first fermentation in cider is termed the vinous ; in
this the sugar is decomposed, and loses its sweetness, and
is converted into alcohol ; if the fermentation goes on too
rapidly, the cider is injured ; a portion of alcohol passes off
with the carbonic acid.

The design of the frequent rackings, as above mentioned,
is principally to restrain the fermentation ; but it seems to
be generally acknowledged, that it weakens the liquor. It
is not generally practised, although the finest cider is often
produced by this mode.

Various other modes are adopted with the view of re-
straining fermentation. Stumming by brimstone is thwt
performed : After a few gallons of cider are poured into
the hogshead, into which the cider is to be placed when
racked off, a rag six inches long, previously dipped in
melted brimstone, is attached by a wire to a very long,
tapering bung: on the match being lighted, the bung is
loosely inserted : after this is consumed, the cask is rolled
or tumbled till the liquor has imbibed the gas, and then
filled with the liquid. This checks the fermentation.
Yet the French writers assure us, that the effect of much
sulphuring must necessarily render such liquors unwhole-
some.

Black oxyde of manganese has a similar effect; the
crude oxyde is rendered friable by being repeatedly heated
red hot, and as often suddenly cooled by immersion in cold
water. When finely pulverized, it is exposed for a, while
to the atmosphere, till it has imbibed again the oxygen
which had been expelled by fire. An ounce of powder is
deemed sufficient for a barrel. If the cider is desired to
be very sweet, it must be added before fermentation, other-
wise not till afterwards. Mr. Knight, from his long expe-
rience and observation in a country (Herefordshire, Eng-
land) famous for its cider, has lately, in a letter to the
Hon. John Lowell, stated that the acetous fermentation
generally takes place during the progress of the vinous,
and that the liquor from the commencement is imbibing
oxygen at its surface. He highly recommends that new
charcoal, -in a finely pulverized state, be added to the
liquor as it comes from the press, in the proportion of
eight pounds to the hogshead, to be intimately incorpo-
rated : " this makes the liquor at first as black as ink, but
it finally becomes remarkably fine."

CIDER. 113

Dr. Darwin has recommended tnat tne liquor, as soon 355
the pulp has risen, should be placed in a cool situation, in
casks of remarkable strength, and the liquor closely con-
fined from the beginning. The experiment has been tried
with good success ; the fermentation goes on slowly, and
an excellent cider is generally the result.

A handful of well-powdered clay to a barrel is said to
check the fermentation. This is stated by Dr. Mease.
And with the view of preventing the escape of the carbonic
acid, and to prevent the liquid from imbibing oxygen from
the atmosphere, a pint of olive oil has been recommended
to each hogshead. The excellent cider exhibited by Mr.
Rice was prepared by adding two gallons of New England
rum to each barrel, when first made. In February or
March, it was racked off in clear weather, and two quarts
more of New England rum added to each barrel. Cider
well fermented may be frozen down to any requisite degree
of strength. In freezing, the watery parts are separated,
and freeze first, and the stronger parts are drawn off from
the centre. — I finish by adding the following general rules;
they will answer for all general purposes ; they are the con-
clusions from what is previously stated : 1. Gather the
fruit according to the foregoing rules ; let it be thoroughly
ripe when ground, which should be about the middle of
November. 2. Let the pomace remain from two to four
days, according to the state of the weather, stirring it every
day till it is put to the press. 3. If the liquor is deficient
in the saccharine principle, the defect may be remedied,
in the beginning, by the addition of saccharine substances
or alcohol. 4. Let the liquor be immediately placed in
a cool cellar, in remarkably strong, tight, sweet casks ;
after the pulp has all overflown, confine the liquor down
by driving the bung hard, and by sealing; a vent must
be left, and the spile carefully drawn at times, but only
when absolutely necessary to prevent the cask from burst-
ing. The charcoal, as recommended by Mr. Knight,
deserves trial.

Fresh and sweet pomace, directly from the press, and
boiled or steamed, and mixed with a small portion of meal,
is a valuable article for food, or for fattening horses, cattle,
and swine.

13*

114 NEW AMERICAN ORCHARDIST.

VINEGAR, ETC.

Vinegar is made of the best quality from hard old cider ;
it must be placed under sheds in casks but two thirds full,
with the bung out, and exposed to a current of air.

Sour casks are purified by pouring in a small quantity
of hot water, and adding unslacked lime ; bung up the
cask, and continue shaking it till the lime is slacked. Soda
and chloride of lime are good for purifying. When casks
are emptied to 1)6 laid by, let them be thoroughly rinsed
with water, and drained ; then pour into each a pint of
cheap alcohol, shake the cask, and bung it tight, and it will
remain sweet for years. Musty casks should be condemned
to other uses. Cider should not be bottled till perfectly
fine; otherwise it may burst the bottles. The bottles
should be strong, and filled to the bottom of the neck. After
standing an hour, they should be corked with velvet corks.
The lower end of the cork is held for an instant in hot
water, and it is then instantly after driven down with a
mallet. The bottles must be either sealed, or laid on
their sides, in boxes, or in the bottom of a cellar, and cov-
ered with layers of sand.

The process formerly adopted for obtaining new and
excellent varieties of apples was, to plant only the seeds of
the very best fruits, and to select from these only those
individuals with large leaves and strong wood. Reason
seemed to dictate this mode; but reason united to experi-
erfte has taught a different. — See the fourth section in the
fofmer part of this work.

115

PEAR. — (Pyrus Communis.)

The pear is a tree of pyramidal and elegant form. The
leaves are obtuse, elliptical, serrated; the flowers, which
are produced on the short spurs of the former year, or of
the preceding years, are in terminating villose corymbs;
the fruit pyramidally formed, tapering towards the stalk,
but varying in the different species. Its branches in a
wild state are covered with thorns. It grows spontaneously,
as we are informed, in every part of Europe, as far north
as the latitude of 51°. It will also succeed in those parts
of the United States where the apple tree will flourish, pro-
vided the soil is suitable. In New England, it flourishes as
in its native soil. It is distinguished from the apple tree
not less by its form than by its disposition to emit suckers
from its roots, whenever these become obstructed by stones
or other substances, or become bruised or broken. The
pear tree is a tree of longer duration than the apple. It is
stated that, in dry soils, they will continue in health, vigor,
and productiveness for centuries.

The timber is of a yellowish color, very firm, compact,
and fine-grained, and is used for joiners' tools, &,c. &-c. It
takes a fine polish, and, stained of a black color, it resem-
bles ebony. The leaves will produce a yellow dye. In
those parts of Europe possessing a climate similar to our
own, in Italy and France, the pear is said to be in higher
estimation as a dessert fruit than the apple.

Uses. — Good dessert pears are generally preferred to
apples ; they are characterized by a pulp tender and melt-
ing, or subliquid, as in the beurree pears, with a juice of
a sugary, aromatic flavor ; or of a firm and brittle or crisp
consistence, or breaking. Cooking pears should be of
large size, the flesh firm, neither breaking nor melting, of
an austere rather than sweet taste.

Perry (poire of the French) is the fermented juice, made
in the same manner as cider, from fruit of any size ; and
the best perry is stated to be little inferior to wine, and
the most austere fruits produce the best liquor. The pear
is also good for baking, compotes, marmalade, &,c. They
are also preserved in sugar or sirup of the cane. Dried

116 NEW AMERICAN ORCHARDIST.

in ovens, the fruit will keep for years. This mode of pre-
serving is common in France. Bosc has described two
modes of drying pears, and adds, that in some of the can-
tons of that country, the cultivators annually preserve, by
these means, supplies of subsistence extremely agreeable
and wholesome during winter and spring. He invites •
cultivators not to neglect this resource. In this mode of
drying, those varieties of middle size, melting and sweet,
are preferred. After the bread is drawn from the. oven,
they are placed on the swept hearth, or on hurdles or
boards. This operation is repeated a second, a third, and
a fourth time, according to their size, and the degree of
heat. The heat must not be so great as to scorch, and the
fruit must not be dried to hardness. Lastly, they are
placed in bags, and preserved in a dry place. The second
mode of preserving is practised chiefly on the Rousselets
and finest-flavored varieties. Bosc states that he has tried
them after three years' preservation, and found them still
good ; but they are better during the first year. They are
gathered a little before their maturity, and after being half
boiled in a small quantity of water, they are peeled and
drained. They are next carried on hurdles to the oven,
after the bread is drawn, or the oven is heated to a suitable
degree ; here they remain twelve hours ; after which they
are steeped in the sirup, to which have been added sugar,
cinnamon, cloves, and brandy. They are again returned to
the oven, which is now heated to a less degree than at first.
This operation is thrice repeated, until they are sufficiently
dried, or of a clear brown color, and firm, transparent flesh;
and finally they are packed in boxes lined with paper.

Thirty years ago, the number of varieties of pears ob-
tained by cultivation, as stated by Dr. Willich, was 1500.
But the number of good sorts is stated by Loudon "to be
fewer in proportion than that of apples. Dr. Van Mons,
and the Abbe Duquesne, since that period, have obtained
from seed, during twenty years, upwards of 800 new and
approved sorts, from probably 8000 new seedlings." From
no less than 80,000, is my impression, but I state from
memory only. I have detailed their modes of procedure,
as stated by Dr. Van Mons, in the former part of this
work. Their practice was the reverse of all the popular
theories of the day j the results, unlike any thing of the
kind before known.

OLD PEARS. CLASS I. 117

CLASS I.

OLD PEARS.

The following list of Old Pears comprises all which are
described by Duhamel and by Rosier, and some others also
of the English writers. Some I have briefly described, and
others I have only named. Many of them are still fine.
In these descriptions I have availed of every resource.
Many of the reasons for the brevity of this review are stated
more fully in Section 4, in the former part of this work.

ABBREVIATIONS.

q. denotes those varieties of pears which will grow when inoc-
ulated on a quince stock.

Q. denotes those varieties which were named or described by
Mons. Quintinie, 150 years ago. I have, in many instances, ap-
pended his remarks of that distant day, and refer to the edition of
his work translated and revised by Mr. Evelyn in 1G93.

M. refers to Mr. Manning, of Salem. ) These gentlemen

S. refers to Mr. Smith, of Smithfield, R. I. $ have tried, and cast
off, near 200 of the old kinds.

I denotes " bad pears," " indifferent pears," or " outcasts," on the
authority of those to whose initials this character is annexed.

R. refers to the 53 trees, of 19 varieties, recommended by Rosier

SECTION I.

SECTION I. comprises all the pears described by Rosier,
whose descriptions comprehend essentially all those of Du-
hamel. This section is arranged in the order of their ma-
turity according to Rosier.
1. AMIRE JOANNET. St. John's. Petit St. Jean.

The fruit is small, yellow, pyriform ; the flesh tender,
sweet, not high flavored ; juicy, but soon turning mealy.
One of the earliest of all pears, and chiefly valuable for its
early maturity, (q.) July.
PETIT MUSCAT. Little Music. Supreme.

The fruit is very small, yellow, brownish red next the
sun; roundish turbinate; half breaking ; of a musky flavor.
The fruit grows in clusters. July, (q.) (CJ.|) The tree
cankers, and is subject to blight. (M.|) (8.4.)

118 NEW AMEB1CAN ORCHARDIST.

AURATE. August Muscat. (64) (q.)
MUSCAT ROBERT. Robine. (Q,. — )
MUSCAT FLEURI. Flowered Muscat, (Q,.)

2. MADELEINE. Citron des Carmes. Early Chaumon-
telle.

A fruit of medium size, pale yellow, with an occasional
blush next the sun ; form turbinate ; flesh white, melting ;
perfumed. End of July. A fine old fruit. This variety
exhibits strong symptoms of decay. (M.) (q.)
HATIVEAU.
[R. I.] Q.UISSE MADAME. Windsor. An indifferent

fruit. (M4)
(Q.) GROS BLANQUET. (q.)

3. *(|) EPARGNE of the French. JARGONELLE of the
English. Grosse Quisse Madame. (Q..)

The tree is one of the most productive of all pears. The
fruit is the best of its season ; it is rather large, very ob-
long ; of a green color, a little marbled with red next the
sun ; the flesh melting, juicy, with a slightly acid, rich,
and agreeable flavor. It ripens the last of July. In the
vicinity of Boston, where this fruit is raised in abundance
for the market, it is usually gathered long before fully
grown, and mellowed in closely-confined masses. I am
sorry to add, that the wood of this capital old variety be-
gins to canker and decay at Salem, (q.)

OGNONET. Archduke of Summer.

SAPIN.

DEUX TETES. Double-Headed. (0,4)

BELLISSIME D'ETE. Supreme. Beauty of Summer. A
middling fruit. (M.|) (£4) (q.)

BOURDON MUSQUE. Orange d'J^te. (Q,.) (q.)
BLANQUET A LoNGUE-duEUE. Long-Stalked Blanket. (Q..)

(R. 2.) PETIT BLANQUET. Little Blanket. (Q.)

Very small and beautiful ; the skin very smooth, and yel-
lowish white; breaking, musky ; but a very poor fruit, (q.)

GROS HATIVEAU. Early in August.

POIRE D'ANGE. Angel Pear. Early in August.

OLD PEARS. CLASS I. 119

(|) POIRE SANS PEAU. Skinless. (Q.)

A small, oblong pear ; the skin is smooth and thin, of a
pale green, slightly colored with red next the sun; the
flesh half melting, of a sweet and pleasant flavor. A good
fruit, but the wood begins to canker. August. (M.)

PARFUM D'AOUT. August Perfume, (q.) Middle August.

CHER A DAME. Prince's Pear. (84) (q.)

FIN OR D'ETE. Fine Gold of Summer. Middle August.

EPINE ROSE. Thorny Rose. Summer Rose, (q.)

SALVIATI. (Q.) August.

ORANGE MUSQEE. (Q-.) (q.)

ORANGE ROUGE. Red Orange. (Q-|) (q*)

[R. 2.] ROBINE. Royale tf&e. Royal Summer. (Q.)

(q-) (84)

SANGCINOLE. Bloody Pear. (Q-±) (q.)

BON CHRETIEN D'ETE MUSQUE. Musk Summer Bon

Chretien. (M4) (Q.±)
GROS ROUSSELET. Roi d'Ete. (Q.) (q.)
POIRE D'CEup. Egg Pear. Swan's Egg of For. and

Coxe. (84)

CASSOLETTE. Lechefriand. (Q.) (q.)
GRISE-BONNE. Last of August.
MUSCAT ROYALE. Beginning of September.
JARGONELLE of Rosier and the French. Quisse Madame

of the English and Americans.

^ This last name has been applied to another fruit ; both
are called bad. (Q..J.) (84)

4. ROUSSELET HATIF of Coxe.

Very small, but much admired as a very early fruit.
The tree produces most extraordinary crops every year.
Stalk long, fleshy, and curved ; color russety yellow,
juicy, and excellent. Early in August.

5. [R. 4.] ROUSSELET DE RHEIMS. Petit Rousselet.
The fruit is small, pyriform ; the eye is large, and even

with the surface ; the stalk ten lines, the fruit twenty-seven
lines, and twenty in its transverse diameter ; greenish yellow
in the shade, brownish red next the sun; the flesh half
melting, musky, very perfumed ; excellent to put in

120 NEW AMERICAN ORCHARDIST.

brandy and for drying. Last of August. The tree is pro-
ductive, (q.)

AH MON DIEU! My God Pear! (q.) Poire d'Abon-
dance. Nouv. Cours Comp.

Valuable only for its productiveness. (Q..) (*)
FIN OR DE SEPTEMBRE. Fine Gold of September.

Beginning of September, (q.)
FONDANTE DE BREST. Inconnue Cheneau. (Q,.)

6. EPINE D'ETE. Summer Thorn. Green Catharine.
Rather small, tapering to the stalk, which, is long ; the

eye even with the surface ; of a green color, covered with

dark, russety blotches: the flesh is breaking, of a very

musky flavor. The tree is very ^productive. Late in

August, (q.)

POIRE FIGUE.

BON CHRETIEN D'ETE. Gracioli, Summer Bon Chretien.

Of great size and beauty, and only esteemed on this ac-
count. The tree is a bad bearer, and cankers ; the fruit
often blights, and soon rots at the core, (q.)
ORANGE TULIPEE. Striped Orange. Tulip Pear. Vil-

laine d'Anjou. (Q-4) (q.)
BERGAMOTTE D'ETE. Summer Bergamot. Milan dc

Bcuvriere. (Q,.tf (84) (q.)
BERGAMOTTE ROUGE. Red Bergamot.

The fruit is rather small, short, turbinate, pale yellow,
but red next the sun ; tender, melting, juicy, sugary, high-
flavored. August, (q.) (M.)

7. *VERTE LONGUE. MouiUe Bouche. Long Green
Month-water.

The fruit is rather large ; form varying from pyramidal
to turbinate j the skin smooth, of a dark green color; the
flesh melting, of, a sweet, rich, and pleasant flavor. It
ripens the beginning of August, and is a most excellent
fruit ; the tree bears abundantly every year. We are per-
suaded that this is not identical with that described by
Duhamel.

[R. 4.] BEURRE. Brown Beurre. Beurre Gris.
Beurre Dork. Beurre Rouge.

Rather large; obovate, tapering towards the stalk;
greenish yellow, covered with thin russet, but occasionally

OLD PEARS. CLASS I. 121

dusky red next the sun ; the flesh melting, buttery, rich,
and excellent. October. One of the most ancient, and
once the best of all pears. Even at this day, it is still pro-
ductive and fair in some few gardens of the city, but it is
rarely, if ever, seen in its markets. With the cultivators
who furnish its supplies, it has now become an outcast.
The fruit blights, and the wood cankers. (Q,.) (q.)

ANGLETERRE. Beurre d? Angleterre. September.

DOYENNE. Doyenne blanc. Beurre blanc. Bonne
Ente. Carlisle of Mil. and others. Yellow Butter.
Beurre Dore, or St. Michael, of Coxe. Garner of
Rhode Island. Many other names might be added.
The tree was once, with us, most extraordinarily produc-
tive; the fruit the fairest, the most beautiful and delicious,
and universally admired. This most ancient of all pears
has now become an outcast, intolerable even to sight. In
some sections of the city, it is even now productive and
fair, but it is seldom seen in its markets. The fruit is of
medium size, roundish oblong, diminishing towards the
stalk, which is short, thick, and strong ; the skin smooth,
of a pale lemon color, or sometimes colored with red next
the sun ; the flesh white, melting, juicy, of delicious flavor.
October. Such was the St. Michael once with us. (Q---J-)

(84) (q-)

BEZI DE MONTIGNY. (q.)

BEZI DE LA MOTTE. Bicn Armudi. Beurre blanc de

Jersey. (Q,-)

This old fruit has lately disappeared from the markets
of Paris. Nov. (q.)
BERGAMOTTE SUISSE. Suissc. Striped Bergamot.

(<a.|) (q-)

BERGAMOTTE D'AUTOMNE. Autumn Bergamot.

The fruit is small, globular, depressed ; the skin rough,
yellowish green in the shade, dull brown next the sun ; the
flesh pale, melting, gritty at the core, juicy, sugary, per-
fumed. September. (Q..) (q.)

BERGAMOTTE CADETTE. Cadettc. (Q-|) September, (q.)

JALOUSIE. Poire de Jalousie.

FRANGIPANE. Jasmin. (Q...J.) (q.)

LANSAC. Davphinc, Satin. (Q.) October, (q.)

122 NEW AMERICAN ORCHARDIST.

VIGNE. Demoiselle, (Q,.) October, (q.)

PASTORALE. Musette d'Automne.

The fruit is large, very long, and in shape like the St.
Lezaine ; yellow, but red next the sun; half melting, a
little musky ; good ; sweet on dry soils, in dry years, aus-
tere otherwise. October, November, to January. (Q,.|)

BELLISSIME D'AUTOMNE. Vermilion. Beauty of Autumn
Supreme. End of October, (q.)

8. [R. 3.] MESSIRE JEAN. Monsieur Jean Dore.

The fruit is short and turbinate; of medium size; of a
yellow, or sometimes gray yellow color ; the flesh breaking,
juicy, subject to grittiness, but of a rich flavor. The tree
is a good bearer, and the fruit is by some much esteemed.
It ripens late in October, and is good to put in brandy or
to dry. (q.)

MANSUETTE. Solitaire.
ROUSSELINE. (Q,.) Muscat a longue Queue.

BON CHRETIEN D'ESPAGNE. Spanish Bon Chretien.

(Q4) (M4)
[R. 4.] CRASSANNE. Bergamotte Crassanne.

Some state that this fruit derives its name from crassus,
[thick ;] but M. Quintinie says from ecrase, [to crush.] It
is over medium size ; roundish turbinate; greenish yellow,
coated with russet ; the flesh tender, melting ; juice rich,
sugary. October. This fruit is no longer to be trusted ;
it is liable to canker and to blight.
BEZI DE CASSOY. Roussette de Anjou. (Q...J.)
[R. 4.] DOYENNE GRIS. Doyenne Roux. Gray Doy-
enne. Red Doyenne, according to Pom. Mag.

Medium size; turbinate: the stalk short; of a bright
cinnampn color, but red next the sun ; the flesh yellowish
white, melting, saccharine, rich, and of excellent flavor.
Season, October. This once excellent variety has now
become as liable to blight at Salern as the St. Michael.
(M4) (q.)

MERVEILLE D'HIVER. Wonder of Winter. Amadot. (Q,.)
EPINE D'HIVER. Winter Thorn. (Q.) (q.)

LOUISE BONNE. (Q.-) Good Louise. (S.|) November
and December, (q.)

OLD PEARS. CLASS I. 123

[R. 2.] MARTIN SEC. Dry Martin.

An indifferent fruit, but good for drying. (0.4) (M.|)
December, January, (q.)
MARQUISE. Marchionesse. (Q..) (q.)
9. ECHASSERIE. Bezy de Chassery, Mr. Lowell. (M.)
(Q.) Ambrette of Coxe and Fes. New Amer. Gard.
Tilton of New Jersey.

The leaves of the Echassery have serratures, the Ambrette
none. A fruit below medium size, form varying from
nearly globular to oblong ; the eye on a level with the reg-
ular rounded crown; the skin rough, russet green, coarse,
and thick, which eminently qualifies it for keeping ; at ma-
turity it inclines to yellow ; the flesh melting, juicy, of a
sweet and musky flavor. The tree requires a dry, warm
soil, and bears abundantly. The fruit is very ordinary in
appearance; it keeps well in winter, and should not be
eaten too soon, or till long after it is soft, (q.)
AMBRETTE, [not of Coxe.] Belle Gabrielle. Tromne
Valet, (a.)

Tree thorny ; leaves without serratures. Nov. Feb. (q.)
[R. 2.] CHAUMONTELLE. Bezi de Chaumontelle.

A noble old variety ; size large to very large ; variable
in form ; at maturity yellow, slightly shaded with red next
the sun ; the flesh melting, juicy, sweet, musky, excellent.
December to January. Although this fruit is still fine and
fair in Salem and its suburbs, and in some particular sec-
tions of the city, and some few sheltered situations in its
vicinity, yet it has long since disappeared from its mar-
kets, and is another of the old sorts which are rarely to be
seen in the markets of Paris. With us this fruit has be-
come an outcast. (84) (q.)

VITRIER. Poire du Vitrier. November and December.
BEQUESNE. (d-f) Good only for baking.
BEZI D'HERI. Besidery. Bezi d'Airy?

This old fruit has lately disappeared from the markets of
Paris, and we may rely that it is not without cause. (Q.)
[R. 1.] FRANC-REAL, fin Or d'Hiver. (Q.)

Good for cooking, (q.)
[R. 4.] ST. GERMAIN. Inconnue la fare.

An ancient and once celebrated fruit ; large, pyramidal,
tapering regularly to the stalk ; of a green color, but at ma-

124 NEW AMERICAN ORCHARDIST.

turity of a yellowish cast, covered with russety spots ; the
flesh very melting, very juicy, saccharine, slightly acid, and
delicious. November to March. Such was the St. Ger-
main once with us ; but except only in some sections in the
city, and occasionally in some sheltered situations near, it
has long since become an outcast and abandoned variety.
The wood cankers, the fruit blights; and this defection has
extended south to Rhode Island, and to some parts of New
York. (84) (q.) (Q.)

[R. 4.] VIRGOULEUSE. Chambrette. Poire de Glace. (Q,.)
Another old, celebrated fruit, rather large, obovate, inclin-
ing to pyramidal; the skin smooth, of a deep green color;
at maturity pale yellow; the flesh melting, juicy, rich, high
flavored, and excellent. November to February. I have
before noted that this fruit has disappeared from the mar-
kets of Paris, and probably not without a reason. It is
sometimes still fair in Boston, but has disappeared from its
markets. The tree cankers, and the fruit has long since
become an outcast, (q.)

JARDIN. Poire de Jardin. December.

[R. 2.] ROYALE D'HIVER. Royal Winter.

Above medium size; form pyramidally turbinate; the
skin smooth, yellow, but bright red next the sun ; flesh
yellowish, nearly melting, juicy, rich, sweet, and well-fla-
vored. December to February. This ancient and once
celebrated fruit has disappeared, as I have before stated,
from the markets of Paris ; and although it is sometimes
still fair in our city, it is yet no longer, or but rarely, seen in
our markets. It has become blighted and worthless. (84)

ANGELIQCE DE BOURDEAUX. St. Marcel. Gros Franc

Real. (Q.) January, February.
SAINT AUGUSTIN. (q.)

CHAMPE RJCHE D'!TALIE. December, January, (q.)
LIVRE. Poire d'une JAvrt. See BAKING PEARS.
TRESOR. Poire Tresor d'Amor. Good for baking. (C&..J.)
ANGELIQUE DE ROME, (q.)
MARTIN SIRE. Ronville. (q.)
BERGAMOTTE DE PACQUES. Easter Bergamot.
TERLINO. Winter Bergamot. (Q,.)

OLD PEARS. CLASS I. 125

[R. 4.] COLMAR. Poire de Colmar. Poire Manne. In-
comparable.

This ancient fruit is rather large ; pyramidally formed,
inclining to turbinate ; the skin smooth, green, changing
to yellow at maturity ; sometimes slightly colored with red
next the sun ; the flesh melting, juicy, saccharine, and of
excellent flavor. December to April. The disappearance
of the Colmars from the markets of Paris, which I have al-
ready mentioned, seems a circumstance which they much
deplore. And although this fruit is still fair in some sec-
tions of the city, jt has long since gone from our markets.
With us it is considered an outcast. Its defection is noted
also in Rhode Island. (84) (q.)

BELLISSIME D'HIVER. Tcton de Venus. Beauty of Winter.
TONNEAU. See BAKING PEARS, (q.)
DONVILLE.
TROUVE. April.

[R. 2.] BON CHRETIEN D'HIVER. Poire d'Angoise. Win-
ter Bon Chretien. (Q,.)

An ancient fruit, very large, of a turbinated or pyrami-
dal form ; the crown large, sides angular and tapering
towards the summit, which is narrow ; the stalk very long,
and surrounded by protuberances ; the flesh breaking,
rather sweet, and juicy. This fruit often grows enormously
large, and may be preserved till May. The fruit is liable to
crack, and is not at this day much esteemed either for pro-
ductiveness or other good qualities. The Pound Pear is
thought very superior in every respect. Mons. Quintinie
placed this fruit at the head of all old pears on account of
its name, (Good Christian,) beauty, size, and keeping
qualities, more than for any good quality, (q.)

ORANGE D'HIVER. Winter Orange. (Q.-j.) (q-)
BERGAMOTTE DE SOULERS. Bonne de Soulers. (q.)
DOUBLE FLEUR. (Q>4) See BAKING PEARS, (q.)
POIRE DE PRETER.
POIRE DE NAPLES. Easter St. Germain. Lent St. Ger

roam. (Q4) (q.)

CHAT BRUSLE. October to winter.
11*

126 NEW AMERICAN ORCHARDIST.

[R. 2.] MUSCAT L'ALLEMAND. German Muscat, (q.)

Considered by many an outcast. The wood cankers,
the fruit blights. (84) (M4) (q.)

IMPERIALS A FEUILLES DE CHENE. Imperial Oak-
leaved. April and May. (q.)

SAINT PERE. Poire de Saint Pere. Baking.
POIRE X GOBERT. June.

[R. 2.] BERGAMOTTE D'HOLLANDE. Holland Berga-

mot. D'Alenjon.

This fruit keeps till May, and has with some become an
outcast. (84) (q.)

TARQUIN. April and May.

SARASIN. Is considered here as an outcast. (84) (q.)

[R. 4.] BERGAMOTTE SYLVANGE.

The Sylvange vert d'Hiver is better than this, and the
best of all the Sylvanges.

SECTION II.

The following old varieties are described by Duhamel
and other authors, in the order of their maturity.

GROS BLANQUETTE RONDE. Duh. July.

1O. GREEN CHISSEL.

The tree is feeble, but productive ; the fruit in clusters;
is small, nearly globular; color green, but brown next the
sun ; gritty, saccharine, perfumed. Last of July.

SUGAR Top, or July.

AMBROSIA. Early Bcurre. Lind.

Medium-sized; form roundish, flattened ; skin smooth,
greenish yellow ; flesh tender, rich, sugary ; juice per-
fumed. Last of August.

MUSCAT ROYAL. Duh. End of August.
AUTUMN BOUNTY. (84)

OLD PEARS. CLASS I. 127

BROCA'S BERGAMOT. Gansefs Bergamot.

A delicious, round fruit, but miserably unproductive ; an
outcast here on this account. (84) October.
CRASSANNE PANACHE. Rosier.

Leaves variegated ; an ornamental variety.
ELTON. Hort. Trans.

An old fruit, of medium size, oval form, russety orange
next the sun ; flesh breaking and excellent, but soon grow-
ing mealy. September.

K. L. FORELLE. Pom. Mag. C. Hort. Trans.

FoRELLEN-BiRNE. Die!. POIRE TRUITE of the French.

A fruit celebrated by the English and German writers
for its superior beauty, excellence, and productiveness.
The size medium, form obovate, color at maturity lemon in
the shade, a rich sanguine or crimson next the sun ; spec-
kled and covered with broad, ocellate spots ; hence called by
the French trnite or trout pear; flesh white, juicy, buttery ;
flavor rich, subacid, vinous. Dr. Diel assigns its nativity
to Northern Saxony. In the vicinity of Boston it has dis-
appointed expectation, and is regarded as a decayed vari-
ety.. November.
11. GREEN PEAR OF YAIR. Hort. Trans.

Middle-sized, regular form; green, slightly russeted ;
flesh yellow, melting, sweet. A very productive and pop-
ular Scotch variety, of great excellence. September.
HOLLAND GREEN. Coxe. Holland Table Pear. (M.|)
ORANGE BERGAMOTTE. Coxe. (M.|)

PRINCE'S SUGAR. Lowre's Bergamotte.

Middle-sized, not very rich, but good. With some it
has become an outcast. (84) Very productive.

RED CHEEK. English Red Cheek. English Catharine.

Sweet, but soon turns mealy. Not much esteemed.
Early in September.
RUSHMORE'S BON CHRETIEN.

Esteemed by some in New York. With us only es-
teemed for baking. An outcast with some. (84)
SEPTEMBER ORANGE. (M..J.)
SUCRE VERT. Duh. Green Sugar, (q.) (Q.)

Middle-sized, round, inclining to pyramidal ; the skin
smooth, always green ; melting, juicy, very sweet. I have

128 NEW AMERICAN ORCHARDIST.

stated that this fruit has made its exit from the markets of
Paris. Last of October. Excellent some years.
1£. SWAN'S EGG. Moorfowl Egg of Boston.

Small, oval, turbinate ; green, but dull russet brown next
the sun ; flesh tender, rich, saccharine, musky. The tree
grows rapid and upright, and is productive. A favorite
Scotch fruit. November.

VERTE LONGUK PANACHE. Calotte de Suisse. Suisse.
Striped Dean.

Medium size, pyramidal ; striped with yellow on a green
ground ; pale red next the sun. Indifferent. The bark is
striped ; the fruit a curiosity. An outcast with some, (84)
and not much esteemed by others. Rarely seen at this
day in the markets of Paris. September.
BON CHRETIEN D'Aucn. D'Auch. (M..J.) (84)
ROUSSELET D'HIVER. Duh. Winter Russet ?

OLD BAKING PEARS.

13. *CATILLAC.
FORTY OUNCES.

The fruit is very large, roundish turbinate ; pale yellow,
but deeply stained with red next the sun ; flesh firm and
breaking, the flavor astringent. A good bearer ; an ex-
cellent baking pear, in use all winter.

DOUBLE FLEUR.

, ARMENIAN.

Large, round ; at maturity yellow, but purple red next
the sun ; breaking, juicy. An ornamental variety. (0.4)
Good only for baking.
DOUBLE FLEUR PANACH£.

An ornamental variety, with double flowers and striped
fruit. Good for baking. February to April.

GROS RATEAU GRIS. Bon Jard. Quint. Lind.
BLACK PEAR OF WORCESTER.
LOVE PEAR, PARKINSON'S WARDEN.
POUND PEAR, but not of Langley.
POIRE D'UNE L.IVRK.
GRANDE MOSAR^UE of Knoop.
Fruit very large, roundish turbinate; skin rough, yel-

OLD BAKING PEARS. CLASS I. 129

lowish green, but obscure red or brown next the sun ; flesh
very hard, coarse, austere, but good baked or stewed. It
does not succeed on the quince. November to February.

14. *!RON PEAR.

Rather large ; its color a yellowish or iron russet ; form
rather oblong, regular, narrowing a little towards the sum-
mit ; flesh breaking, juicy, and astringent. This pear keeps
till May, is a good bearer, and an excellent baking sort.

POIRE DE TONNEAU. Bon Jard. Lindley.

BELLE DE JERSEY, UVEDALE'S ST. GERMAIN.

PICKERING, UNION, UDALE'S WARDEN.

Fruit very large, oblong, tapering to the crown, but
compressed between the middle and the stalk ; in form of
a cask ; skin smooth, dark green, but brown next the sun;
at maturity yellow and red; flesh white, hard, austere;
juice astringent. An excellent pear to cook.
WARDEN.

Medium size, turbinate form, of a dark russety yellow
color. An autumn fruit, and excellent for cooking. This
is a very productive yariety.

15. *POUND PEAR.

One of the most valuable of our winter baking pears. It
is highly esteemed, and is raised in considerable quantities,
and barrelled for the markets or for exportation. The trees
are extraordinary for their vigorous growth and productive-
ness ; the fruit is very large, oblong, pyramidal, rounded
at the crown, diminishing towards the stalk, which is very
strong ; of a rusty green color, but brownish red next the
sun ; firm, breaking, juicy, and astringent ; most excellent
for baking or preserving. It will keep till April or May.

It may not, perhaps, be improper here to subjoin a list of
such still existing varieties, as M. duintinie has, in his day,
in a more extensive and partly obsolete list, denounced and
designated as pears of indifferent quality, and bad pears.
I refer to the edition of Mr. Evelyn, printed in 1693. I do
not, however, assert that this list is to be considered an in-
fallible guide, but I believe it to be generally so ; and if
true at that distant day, how much more reason have we
for believing it is at least equally true now !

I add the following still existing varieties, which, on the
authorities which I annex to each, have been denominated

130 NEW AMERICAN ORCHARDIST,

Indifferent Pears, Bad Pears, or Outcasts. Those
marked B. are, however, good for baking.

Brutte Bonne. Indif. *Q,.±
Caillot Rosat. Indif. Q..J.
Fin Or d' Orleans. Indif.

Q4

Gilogile. Bad. 0,4
Queen of Winter. Reine

d'Hiver. Indif. Q..

St. Francis. Bad. B. d.|
Cluster. Outcast. 0,4

Golden Beurre. Outcast. 84

Z,o«'s Bergamot. " 84

P/««'s Bergamot. " 84

Leggett's. ' " 84

J?erf .Butter Pear. " 84

CLASS II.

NEW PEARS.

The following list of new varieties are in part Ameri-
can ; a portion of them are English, and a few of French
origin ; but the greatest portion are Flemish, of all those
not otherwise noted. Many additions, and numerous new
kinds, mostly of Flemish origin, had been received by us
through the liberality of the London Horticultural Society,
during the years 1834 and 1835, their excellence having
been proved at their garden at Chiswick. Numerous
other varieties also have been sent us from Professor Van
Mons, of Louvain, during those same years. More re-
cently, and during the winter of 1840-1, a valuable dona-
tion of new pears, of superior proved kinds, were received
from M. De Wael, the secretary of the Horticultural So-
ciety of Antwerp, in Belgium.

During the autumn of 1840, and while in London, I
used every exertion to procure all the new fruits of the
most renowned excellence, either from the garden of the
London Horticultural Society, or from the first sources in
ivs immediate vicinity, and where all had been proved to
the latest day. Other new and superior kinds I also pro-
cured while at Paris ; and since that period, all that may
have arisen truly valuable, cannot fail of finding their way
hither, from other and first-rate sources.

All those kinds marked J. have been very recently

NEW PEARS. CLASS II. SUMMER. 131

proved at Paris, by M. Jamin, and described by him.
Those same kinds which are marked D. have also been
lately proved, by M. Dalbret, the superintendent of the
compartment of fruits, at the Garden of Plants at Paris.
Of the numerous new and fine varieties, which I procured
of M. Jamin, I have particularly described in this class
but twenty-five kinds, and those only which he designated
to me as fruits the most extraordinary ; most of them
being also quite new, and not then known in commerce.
Trees of nearly every kind described in this class, are al-
ready in our country.

A. denotes those kinds of American origin.

E. denotes those kinds which are native English.

F. denotes most of those kinds which are natives of France.
Most of all the rest are of the new Flemish kinds.

SECTION I.

SUMMER FRUIT.

16. D'AMANDE D'ETE. Thompson.

Large, pyramidal ; color green and yellow ; juicy and
good. August.

17. D' ANANAS D'ETE. Thompson.

Large, obtusely pyramidal ; color brown, but red next
the sun; beurree and good. August.

18. BELLE DE BRUXELLES. A'. Duh. Nouv.
Cours Complct.

The young wood is large, short, gray in the shade, red
next the sun ; leaves small, oblong ; fruit large, pyramidal,
its stalk on its summit ; skin beautiful clear yellow, but
bright red next the sun ; the flesh is white, fine, of an
agreeable fhvor. The fruit is the largest and the most
beautiful of the season, which is early in August.

19. *BLOODGOOD PEAR. [A.]

The fruit is of moderate size and roundish form ; of a
yellow color throughout, and somewhat russeted ; the
stalk an inch long. A pear of superior quality, ripening

132 NEW AMEKICAN ORCHARDIST.

in July. This fruit is from Thomas Bloodgood, Esq., of
New York, firm of James Bloodgood and Co., of Flushing.

20. BURLINGHAME. Dr. 8. P. Hildreth. [A.]

A seedling raised by Mrs. C. Burlinghame, of Marietta,
Ohio. A fruit of medium size ; surface smooth, with longi-
tudinal depressions; of a yellow color, changing to rich
crimson next the sun; flesh melting, white, very juicy,
sugary, and delicious. Middle of July to the last of
August.

21. CALEB ASSE MUSQUEE. Lindley.

This fruit is four inches long, irregular, broadly angular,
and knobby ; its diameter three eighths of its length, com-
pressed below the middle ; the color deep yellow next ihe
sun, and partially covered with thin orange gray russet ;
flesh breaking, a little gritty, juicy, very saccharine. This
pear will ripen the last of August with us.

22. *DEARBORN'S SEEDLING. [A.]

This pear originated at Brinley Place, the mansion of
the Hon. H. A. S. Dearborn, in Roxbury. A seedling of
1818. The tree is of vigorous growth ; the fruit of medium
size, rounded at the crown, and regularly diminishing in
a parabolic manner to the stalk, which is inserted in a
small cavity ; the skin is smooth, thin, green, speckled
with russet points, and a fawn-colored blotch around the
stalk, which is short and curved; the skin delicate yellow ;
the flesh very melting, and fully equalling in flavor the
once famous and delicious St. Michael. The first fruit
was examined, and thus named, by the committee of the
Massachusetts Horticultural Society, in August, 1831.

23. DUQUESNE D'ETE. Thompson.
Middle-sized ; obtusely pyramidal ; color brown or pale

green ; beurree and good. September. [A ugust ?]

24. EARLY BERGAMOT. Pom. Mag. Lind. [F.]
A medium-sized pear, of a green color, tinged at matu-
rity with yellow ; streaked with brownish red next the sun ;
of a roundish form, flattened at its base ; the flesh yellow-
ish white, very juicy, a little breaking and gritty, but very
rich and sugary. Ripe in August.

A new fruit sent by M. Thou in to the London Horti-
cultural Society, in 1820. A most excellent early variety ;
an abundant bearer.

NEW PEAKS. CLASS II. SUMMER. 133

25. GREEN SUMMER SUGAR. Dr. Willich. [C.]

SUGAR PEAR OF HOYERSWERDA.

SUGAR D'HOYERSWERDA.

An excellent new fruit, of moderate size, raised from
the seed of the Green Sugar, (Sucre Vert,) cultivated in
Lower Lusatia ; it is oblong, but arched towards the crown ;
of a grass green shade, spotted in every direction with
green and gray dots; the pulp is mellow, without gritti-
ness, and surpasses in taste all other summer pears. Its
juice is of a vinous and subacid taste, decidedly superior,
at least in taste, to the Green Sugar. If it be suffered to
ripen on the tree, it acquires a greenish yellow shade.
Ripe from the middle to the end of August, and it can be
preserved only a few weeks. The tree bears fruit every
year ; and the wood remains sound in the severest winters.

26. *JULIENNE.

L'ARCHIDCC D'ETE. SUMMER BEURRE. Syn. of Coxe.
SUMMER DOYENNE, erroneously.

The tree grows upright and handsome ; it bears young
and most abundantly. The fruit is of medium size, in-
clining to obovate, tapering towards the stalk, which is
short ; the skin is smooth, of a pale yellow color, with a
faint blush next the sun ; the flesh is perfectly melting,
rich, and juicy. One of the most beautiful and valuable
fruits of its season, and deserving an extensive cultivation.
It ripens the last of August.

27. *PASSANS DU PORTUGAL. Thompson.

Of medium size, obovate form ; of a pale brown color ;
juicy and excellent. August. A good bearer.

28. SABINE D'ETE. Land. Hart. Trans. Lindley.
Raised in 1819, by Mr. Sloffels, of Mechlin; named for

Mr. Sabine. The form is pyramidal, terminating in a round,
blunt point at the stalk ; the color yellow, but fine scarlet
next the sun ; the whole surface smooth, regular, and pol-
ished ; flesh white, melting, juicy, and highly perfumed.
It ripens early in August. The young wood is slender. It
bears abundantly.

29. SEIGNEUR D'ETE. Land. Hort. Trans. Lind.
This pear has been known many years in Flanders. It

is above the middle size, a blunt oval ; of a fine orange
color, but bright scarlet next the sun, and marbled ; ihe
flesh melting, free from grit ; a rich and beautiful pear. It
12

134 NEW AMERICAN ORCHARDIST.

there ripens the beginning of September, and will ripen
here in August. The tree is handsome, and bears well.
30. VALLEE TRANCHE. Thompson. [F.]

DE VALLEK.

A middle-sized fruit, of obovate form ; of a yellowish
green color ; juicy and excellent. A good bearer. August.

SECTION II.

AUTUMN FRUIT.

In this section are included all those new varieties whose
period of maturity has not been ascertained.

31. ALEX ANDRE DE RUSSIE. Lindley.

An uncommonly fine new fruit, above the medium size,
obliquely pyramidal, Bon Chretien formed, with an uneven,
knobby surface; the stalk short, thick, depressed; of a
greenish yellow color, almost covered with cinnamon rus-
set; the flesh almost white, gritty, but tender and mellow;
juicy, saccharine, with a slight musky perfume. It ripens
in September.

32. ALTHORPE CRASSANNE. Mr. Knight. [E.]
Middle-sized, roundish ; of a brown and green color ;

beurree and excellent. Originated by Mr. Knight, and sent
by him to Mr. Lowell in 1832. He says, " This variety is
very excellent and rose-flavored. This and the Monarch
will not be equalled by any other variety in your climate ;
both grow rapidly and bear abundantly." November. A
very valuable, productive, new variety. The tree grows
thorny ; the fruit nearly equals the winter Nelis in excel-
lence ; is recommended highly by Mr. Thompson, and to
take the place of the Diel, where the latter does not thrive.
Fruit middle-sized, of a brownish green shade, beurree and
excellent. It ripens from December to January.

33. *ANDREWS.

AMORY, GIBSON.

This fruit is large ; of a form inclining to oblong; melt-
ing, and of most excellent flavor ; a first-rate and superior
fruit. The tree is very productive. It ripens in September.

NEW PEARS. CLASS II. AUTUMN. 135

84. BELLE ALLIANCE. [J.]

A large, new fruit, ripening at Paris in October, melting
and excellent.

35. BELLE ET BONNE. Pom. Mag.

SCHONE AND GCTE of Taschenbuch . GRACIEUSE. Thompson.
This very valuable variety was sent to the London Hor-
ticultural Society in 1826, by Messrs. Baumann, of Bollwil-
ler ; and, much as our autumn pears have been improved,
this ranks among the very best of them, being a delicious
Bergamot of the best kind. This fine, new pear has been
erroneously cultivated in Europe, under the name of Charles
D'Autriche, Belle de Bruxelles, and Bergamotte De Cras-
sanne, which are distinct fruits. " A harvest pear ; mag-
nificent, very large, globular, depressed ; the stalk long ;
skin greenish yellow, but next the sun yellow, with spots
of russet ; flesh white, sweet, exceedingly rich and agree-
able, perfumed. The tree is very productive. September."

36. BELLE ET BONNE DE HEE. [J.]

Of medium size, melting and perfumed, new, of superior
excellence, ripening in September at Paris.

37. *LA BELLE DE FLANDERS. Pom. Mag.

FLEMISH BEAUTY of Pom. Mag. and Lind.

BOSCH, BOCCHE NOIJVELLE.

IMPERATRICE DE LA FRANCE. BRILLIANT. Pom. Mag.
This new Flemish pear is of the first rank in quality ;
it is large, very beautiful, and bears abundantly ; and will,
without doubt, one day become a most important variety in
the list of cultivators. The fruit is large, (the engraving
sent by Dr. Van Mons is near four inches long and over
three inches broad,) obovate, obtuse at the stalk; greenish
yellow russet, but tinged with crimson red next the sun ;
the flesh rather firm ; yellowish white, sweet, rich, melting,
and excellent. It must be gathered while it adheres yet
firmly to the tree, to have it in the utmost perfection. It
ripens in October, and will keep a month or two.

38. BELLE HENRIETTE. [J.]

A large, new fruit, half melting; a valuable fruit, ripen-
ing in November at Paris.

39. *BELLE LUCRATIVE. Lindley. BraddicJc.
Thompson.

FOSDANTE D'AUTOMNE.

A beautiful new Flemish pear ; middle-sized, roundish ;
tapering to the stalk ; of a pale yellow color ; slightly rus-

136 NEW AMERICAN ORCHAHDIST.

seted, and red next the sun j flesh a little gritty, but soft
and mellow ; very juicy, sugary, with a slight musky per-
fume. Early in October. Mr. Manning believes this to
be Fondante (fAutomne ; it proves one of the very best
and most productive of our autumn fruits ; and is recom-
mended by Mr. Thompson, as very first rate.

40. BELMONT. Mr. Knight. Thompson. [E.]

A new, large fruit, obovate in form, of a pale yellow or
brown color ; juicy and excellent for cooking. The tree
is a great bearer. November. [October 1] Raised by Mr.
Knight, and sent by him in 1832 to Mr. Lowell. Mr.
Knight calls it " very excellent here in November."

41. *BEURRE D'AMAULIS. Bon Jard. Thompson.
Large, obovate, swollen, a little in form of theCalabasse;

color, brownish green, blotched with red next the sun ;
flesh melting, beurree ; juice abundant and excellent. This
variety has proved with Mr. Perkins and Mr. Manning a
first-rate fruit. September and October.

42. BEURRE D'ANJOU. [J.]

New and large ; melting, perfumed, and excellent. It
ripens at Paris in October.

43. BEURRE D'ARGENSON. Thompson.

A large, pyramidal fruit, of a yellowish brown color ;
beurree and excellent. November. [October ?]

44. BEURRE DE BEAUCHAMPS. [J.] Van
Mons. Nouveau Cours Complet d Agriculture, Vol.
XH. p. 127.

This fruit is nearly round ; color yellowish green,
speckled ; flesh almost white, half melting, having a pe-
culiar flavor, which is very agreeable. It ripens in Novem-
ber. The tree is very productive, says Van Mons, who
sent us the specimen. — - Base.

45. BEURRE DE BEAUMONT. [J.I

Under medium size, but of superior excellence ; melting,
and very fine; perfumed. A new fruit, which ripens at
Paris in September;

46. *BEURRE BOSC.

Large and very long, terminated by a crown, near three
inches in diameter ; somewhat calabash-formed ; skin
gray fawn color, but russety yellow at maturity ; flesh
white, melting/ highly-flavored, and delicious. It ripens in

NEW PEARS. CLASS II. AUTUMN. 137

October. In England, the Bosc has proved a most ex-
traordinary fruit. It is there stated that " the Beurre
Bosc, and the Louise Bonne de Jersey, more than rival
the Marie Louise." It bears well, and in America has
been fotind a prodigious bearer.

47. BEURRE CRAPAUD. Thompson.
Middle-sized, obovate ; color pale green ; beurree and

excellent. October.

48. BEURRE CURTET. Van Mons. Annales (T Hor-

ticutiure. [F.]

The fruit is oval, rounded ; its length three inches,
breadth the same ; the skin is green, thin, striped, and
stained with red next the sun ; the flesh white, melting,
full of sweet juice, quickened by an aromatic tartness,
peculiar to the Bergamots. Last of September to middle
of October. — New England Farmer, Vol. x. No. 22, in-
serted by Hon. H. A. S. Dearborn. — Obtained in 1828, by
M. Simeon Bouvier, an apothecary of Jodoigne, who has
dedicated it to M. Curtet, a physician of Brussels.

49. BEURRE DELBECQ. London, from Bulletin
Universe!.

This is a new autumn pear, and is said to be a very su-
perior fruit. The tree is more lofty, and of handsomer
form than any other variety. It was raised by Van Mons
from seed sown in 1813.

50. BEURRE DUVAL. Chev. Par. Thompson.

A, new Flemish pear, raised by M. Duval. Middle-
sized, obtusely pyramidal ; color pale green ; beurree and
excellent. Excellent also and productive at the garden of
Mr. Manning. October.

51. BEURRE D'ENGHEIN. [J.]

New, of medium size, melting, and of excellent quality ;
ripening in October.

52. BEURRE KNOX. M. Van Mons. Lindky.
Large, oblong or obovate ; tapering to the stalk ; of a

pale green or yellow color, thinly russeted next the sun ;
flesh a little gritty, but mellow; juice saccharine, but
without any peculiar flavor. October and November.
Raised by Dr. Van Mons, and sent by Mr. Knight to Mr.
Lowell in 1823.

12*

138 NEW AMERICAN ORCHARDIST.

53. BEURRE MOIRE. [J.]

New, of medium size, very fine, excellent, and per-
fumed. It ripens in October.

54. BEURRE ROMAIN. Nouveau Cours Complet.
CalvelL

The fruit is large, nearly round, flattened at the summit ;
of a yellowish green in the shade, slightly colored with
red next the sun ; the flesh is melting and exquisite ; but
must be eaten at maturity, as it becomes clammy soon
after. Beginning of September. — Bosc.

55. BEURRE ROUGE. [J.l

Melting and excellent; a new fruit, under medium size;
ripening at Paris in October.

56. *BEURRE SPENCE. M. Van Mons.

This new pear was raised by Dr. Van Mons. It pos-
sesses a melting and delicious flesh, its taste inestimable,
and, according to some, unrivalled. It ripens in Belgium
in September, and merits a distinguished place in our gar-
dens, according to Dr. Van Mons and Mr. Braddick. The
Beurre Spence, as cultivated in France, and such as is
sold in the London market, is large, ovate or egg-formed ;
the eye but little depressed ; stalk short, in a slight cavity ;
color pale green, sprinkled with yellow russet, somewhat
ruddy or striped next the sun ; melting, sweet, and highly-
flavored. Mr. Kirke has assured me that the tree is very
productive.

57. BEURRE VAN MONS. Thompson.

Middle size; pyramidally formed ; skin russeted ; flesh
beurree and excellent. November. [October ?]

58. BEZI DE LOUVAINE. Van Mons. Nouv.
Cours Complet tf Agriculture, Vol. XH. p. 126.

The fruit is long, its transverse diameter two and a half
inches; skin a delicate green, but brown red next the
sun ; the stalk short ; the flesh buttery, very agreeably
perfumed. It ripens in October. Figured PI. 101 of the
Annales Generales- des Sciences. — Bosc.

59. BISHOP'S THUMB. Lindley. Thompson.
ROCSSELINE, (of some.) Thompson.

Large, very oblong, or twice as long as broad ; dark
green, covered with iron russet, brownish red towards the
sun; flesh yellowish green, melting, juicy, high-flavored,
and excellent ; not handsome. September.

NEW PEARS. CLASS H. AUTUMN. 139

60. BLEECKER'S MEADOW. [A.]

A native fruit, of small si/.e, roundish form, of a yellow
color; the flesh melting, juicy, sweet, musky, and of fine
flavor. A good bearer. October.

61. BON CHRETIEN FONDANTE. Lind. Thomp-
son.

A most excellent new Flemish pear. It is large, oblong,
regular in its outline ; the stalk short, stout ; mostly cov-
ered with deep cinnamon russet ; flesh yellowish white, a
little gritty, but rich and buttery, and full of a highly-sac-
charine, rich-flavored juice, resembling that of the St. Ger-
main. End of October to November. [October ?] The
tree is a great bearer.

62. BROOME PARK. Mr. Knight. [E.]
Originated by Mr. Knight, who describes it as " a rather

small but excellent variety." Scions were sent by him to
Mr. Lowell in 1832.

63. BROUGHAM HALL. Mr. Knight. [E.]
Described by Mr. Knight as " an excellent variety here."

Originated by him, and sent by him to Mr. Lowell, in
1832.

64. BUFFUM. [A.]

The tree is upright and handsome. A native fruit,
highly esteemed at Warren, R. I. The fruit is rather
small, oval ; color russety yellow, but russety red next
the sun ; melting ; juice agreeable. September.

65. BURNETT. [A.]

An excellent native pear, which originated in South-
borough, Mass. It received its name for Dr. Joel Bur-
nett, of Southborough, who has introduced this fruit to
notice. The fruit large, and in form of the Napoleon ;
of an iron russet yellow ; flesh beurree, rich, musky, ex
cellent. October. November.

66. *CALEBASSE BOSC.

A new fruit, which I received from Mr. Forrest. Large,
or rather larger than the Calebasse, and later, and, like that,
nearly allied to the Beurre Bosc, and Paradise d'Automne,
if indeed it be not identical with some of them ; of the same
form, and covered with dark yellow russet ; melting, de-
licious, sugary, and excellent. The tree bears abundant-
ly. October and November.

140 NEW AMERICAN ORCHARDIST.

67. CALEBASSE FONDANTE. Nouveau Cours
Cumplet d Agriculture, Vol. xn. p. 124.

The fruit is very much lengthened, knobby ; of a uni-
form red color; its flesh is melting, sugary, agreeable, so
far as I could judge from the fruits sent me by Van Mons.
It ripens the beginning of October, and grows soft soon
after. — Bosc.

68. CALEBASSE MARIANNE. Nouveau Cours
Complet d Agriculture, Vol. XH. p. 128.

This fruit is very long ; about three inches in its trans-
verse diameter, rather narrow in its length; of an orange
color ; the stalk is short ; the flesh white, melting, very
sugary, and very perfumed. This is one of the best of all
pears. It very much resembles in its form a Calabash.
The tree is thorny. This pear is figured PI. 49 of the
Annales Generates des Sciences. — Bosc.

69. *CALEBASSE VASSE.

Large, and calabash-formed ; oblong, and nearly allied
to the Beurre Bosc and Paradise d'Automne, and, like
them, covered with yellow russet ; melting and delicious.
A prodigious bearer. A fine new fruit, which I received
from Mr. Ronalds. October.

70. *CAPIAUMONT.

BEURRE DE CAPIACMONT. Pom. Mag.

The young wood is brownish red; leaves folded and
recurved, and changing to red in autumn ; the fruit of
medium size, tapering pyramidally to the stalk, rounded
at the crown ; the eye level with the extremity ; stalk half
an inch long, inserted on the summit ; of a fine, clear
cinnamon color, changing to yellow in the shade, rich
bright red next the sun ; flesh yellowish, melting, beurree,
very rich, and highly-flavored. It ripens in October, and
grows equally well on the pear and the quince. The tree
bears astonishing crops, and is one of the most valuable
and profitable of all pears. Originated by M. Capiaumont,
of Mons. This is not the fruit so long known and mis-
called near Boston as the Capiaumont, that being the
Frederic de Wurtemberg.

71. *CAPSHEAF. [A.]

A large pear, of a globular form, inclining to turbinate;
of an orange russet color ; melting, buttery, sweet, and
rich-flavored. September and October. Highly esteemed

NEW PEARS. CLASS II. AUTUMN. 141

where known and cultivated. A valuable pear, introduced
here by S. H. Smith, Esq., of Rhode Island.

72. COLMAR D'AUTOMNE. Thompson. Lindlcy-

AUTUMN COLMAR. Lindlcy.

A new Flemish fruit, obtusely pyramidal, irregular; the
stalk depressed ; of a pale yellow or green color, thinly rus-
seted next the sun ; the flesh rather gritty, but mellow, or
beurree, with a sugary and slightly perfumed juice. An ex-
cellent fruit. Ripe the beginning of September. The
tree bears well.

73. COLUMBIA. [A.]

A large native fruit, of roundish form, very handsome
and fine, introduced to notice by the late Mr. Bloodgood,
of Flushing, Long Island. October and November.

74. *COMTE DE LAMY. [Rivers.]

A pale yellow fruit, of medium size, and obovate form;
red next the sun ; a most excellent variety, abounding in a
sugary and refreshing juice. The tree bears well. Octo-
ber. Proved in the garden of Mr. Manning.

75. CROFT CASTLE. [E.]

New, and originated by Mr. Knight ; form irregular, rus-
sety red next the sun, yellowish in the shade ; the stalk
long ; flesh juicy, sweet, and excellent, as proved by Mr.
Maiming. The scions of this fruit were sent by Mr.
Knight to Mr. Lowell. It ripens early in October.

76. CUMBERLAND. S. H. S., Esq. [A.]

This native pear is stated by Mr. Smith, to be extraor-
dinary for its size and beauty; some specimens have
weighed near a pound. The color is yellow or orange,
with a bright blush of crimson next the sun ; the flesh is
rich, juicy, and melting; little inferior to the old St. Mi-
chael. The original tree was first shown to him in 1830,
growing in Cumberland, Rhode Island. It is about thirty
years old, apparently hardy, and free from blight. It ripens
in autumn, and may be kept till into winter.

77. *CUSHING. [A.]

This native pear originated about forty years ago, on the
grounds of Col. Washington Gushing, of Hingham, Massa-
chusetts. The fruit is of medium size, oblong, contracted
towards the stalk, which is short; the skin smooth, light
green, but brownish red next the sun; the flesh whitish,
melting, and full of delicious juice, sprightly, and of first-
rate excellence. The tree is a great and constant bearer;

142 NEW AMERICAN ORCHARDIST.

and although growing in an uncultivated pasture, it has
produced annually fourteen bushels of fruit. Season, mid-
dle of September.

78. DARIMONT. Lindky. Thompson.

A new Flemish variety ; middle-sized, obovate ; of a
russety color ; melting, saccharine, musky, somewhat as-
tringent. September.

79. DELICES D'HARDENPONT.

A new and fine Flemish fruit, raised by Counsellor
Hardenpont, of Mons. The fruit is over medium size, or over
three inches long and two and a half broad ; oblong, pyrami-
dal, swollen beyond the middle, compressed towards the
stalk ; its surface rather uneven, or knobby ; the stalk an
inch long, stout, curved, obliquely inserted in a narrow
cavity ; skin pale yellow, partially covered with cinnamon-
colored russet ; flesh yellowish white, beurree, abounding
in a sugary, slightly astringent, somewhat musky, and per-
fumed juice. Ripe in October. The tree is a good
bearer.

80. DELICES DE JODOIGNE. [J.]

A new fruit, of medium size, melting and excellent ;
ripening at Paris in November.

81. DELICES VAN MONS. [J.J

Melting and excellent ; a new fruit, of medium size,
ripening at Paris in November.

82. *DIX. Mr. Downer. [A.]

This very fine native pear originated in the garden of
Madam Dix, in Boston. It sprung from the seed about
1812. The tree is of medium vigor; the young wood is
thorny. It is very productive. The fruit large, oblong;
the skin rough, thick, green, but yellow at maturity, with
a fine blush on the side exposed to the sun ; the stalk
short, and situated on its summit ; flesh melting, juicy,
rich, and of fine flavor, and is thought to be even superior
to the St. Germain. It ripens from the middle to the last
of October, and bids fair to be one of our very best autumn
pears, for its beauty, fine flavor, and productiveness.

83. *DR. HUNT'S CONNECTICUT. J. Prince, Esq.
The scions of this pear were received of Dr. Hunt, of

Northampton, who received it from a friend in Connecti-
cut, without a name. " The tree is of uncommonly vig
orous growth, and a great bearer. A beautiful pear, of a

NEW PEAHS. CLASS II. AUTUMN. 143

good size, oblong form, yellow color, with a remarkably
short stalk ; tolerable for the table, and excellent for cook-
ing in October." A valuable and profitable variety for
extensive cultivation.

84. DOYENNE SANTELETTE. Lindley. Thomp.
A new, fine, handsome pear, raised by Van Mons. Mid-
dle-sized, pyramidally oblong, narrow at the crown ; pale
green, thinly russeted ; flesh white, a little gritty ; juice
saccharine, with a slight musky perfume. October. [Sep-
tember ?]

85. DE RACHINQUIN. Annales tf Horticulture. [F.]
Vol. ix. No. 22, of the N. E. Farmer, inserted by
the Hon. H. A. S. Dearborn.

" The fruit is round, compressed ; the skin rough and
brown like that of the Mons Jean ; flesh very melting, but-
tery and sugary, and high-flavored. November and De-
cember. This variety merits dissemination for the beauty
of the tree and the quality of its fruit. It grows in clus-
ters, and was produced by M. Noisette.

86. *DUCHESSE D'ANGOULEME. [F.] Pom. Mag.

Hort. Trans., and various authorities.
ANGOCLEME, DUCHESS OF ANGOULEME.
I have already, in another place, detailed the mode
practised by the most distinguished cultivators of France
during the last ages, in their attempts to raise improved
varieties of fruit from the seed, and the disastrous results.
By planting only the seeds of the very best fruits, they
seem to have indulged the expectation that nature might
thus be driven to infinite lengths. Nature, already ex-
hausted, seems to have reacted — they witnessed a retro-
grade. But nature alone, by a great effort, has sometimes
accomplished, in that country, all that man, by misguided
zeal and false science, had vainly attempted. Such ap-
pears to have been the case in the Duchesse d1 Angouleme,
said to have been discovered growing wild in a hedge of
the Forest of Armaille, near Angers, in the department of
Maine and Loire. It was there found in July, 1815, on
the return of the Bourbons the second time to France.
Hence its name. "A pear of first-rate excellence, the
finest of the late autumn pears. It is not less remarkable
and distinct from others in its appearance, in its irregular,
knobby surface. It arrives at a weight very unusual in

144 NEW AMERICAN ORCHARDIST.

dessert pears. Specimens from the Island of Jersey have
been seen weighing twenty-two ounces. The form is
roundish, oblong, tapering towards the stalk, with an ex-
tremely uneven surface ; the stalk and eye deeply sunk ;
skin dull yellow, covered with broad russet patches ; the
flesh rich, melting, very juicy and high-flavored, with a
most agreeable perfume. The trees are stated to bear very
early, and with certainty. It succeeds equally well on the
quince stock or pear." It will ripen here about the last of
October. Specimens of this fruit have been here pro-
duced, some weighing a pound, and of very first rate quali-
ty. The tree is a great bearer.

87. DUNMORE. [E.]

A new and valuable fruit, which was originated by Mr.
Knight ; large, and in form of the Diel, and very pro-
ductive.

88. EMERALD. Thompson. [E.]

A new fruit, originated by Mr. Knight, of great excel-
lence, and a great bearer, as are all of Mr. Knight's gen-
erally, as fully proved.

89. EYEWOOD. [E.]

A new fruit, originated by Mr. Knight, and which Mr.
Thompson describes as " excellent, and very productive ; "
very lately proved by him, at the garden of the London
Hort. Society.

90. FIGUE DE NAPLES. Thompson.

Large, oblong, of a brown color, but red next the sun ;
beurree and excellent. The tree is vigorous. Nov. [Oct. ?]

91. FONDANTE DES CHARNEUSE. [J.]

A new, medium-sized fruit, melting and excellent. This
fruit ripens at Paris in September.

92. FONDANTE VAN MONS. Thompson.
Middle-sized, roundish; of a pale yellow color ; juicy and

excellent. November. [October 1]

93. FORME DE DELICES. Thompson.
Middle-sized, obovate; of a yellow color, russeted ;

beurree and excellent. October.

94. FOSTER. Dr. Holmes. [A.]

A native, raised by Capt. Otis Foster, of Winthrop, Me.,
from the seed of the old St. Michael, planted in 1802.
The tree is very handsome, and extraordinarily productive.

NEW PEARS. CLASS II. AUTUMN. 145

The fruit possesses the flavor and other valuable qualities
of this once favorite variety, but is larger, and keeps better.

95. *FREDERIC DE WURTEMBERG.

WURTEMBERG. CApiAUMONT of Boston, formerly, lut errone-
ously.

A large and splendid fruit, of great excellence, raised
by Dr. Van Mons, and so named by him in honor of, and
at the particular request of Frederic, king of Wurtemberg.
The tree grows vigorous and upright ; the young wood
is strong, of a yellow color ; the leaves large and expanded ;
the fruit large, flattened at the base, pyramidally formed,
tapering to the stalk, which is placed on its summit ; color
fine yellow, covered with beautiful crimson next the sun,
melting, and of delicious flavor. The tree bears early,
and very abundantly. This fruit was sent by Mr. Knight
to the Hon. John Lowell, by mistake, under the name of
the Capiaumont. I have received the true Wurtemberg
from Dr. Van Mons; also the true Capiaumont, both from
him and from several other sources; both have been well
proved.

96. *FULTON. [A.]

The tree is a great and constant bearer. A fine native
pear, roundish turbinate; of medium size; the skin dark
yellow, russeted; melting, juicy, sugary, and of delicious
flavor. It ripens the middle of September, and lasts a
month. To have this fruit in perfection, it should be
gathered a little before its maturity, and ripened in the
shade. Raised from seed by Mrs. Fulton, of Topsham,
Maine. It is highly deserving of cultivation.

97. GENDESEIM. Lindley.

The fruit is middle-sized, pyramidal, a little uneven in its
outline ; the skin yellowish green, covered with specks and
thin patches of gray russet ; flesh a little gritty, but mellow,
and full of a saccharine, rich, and slightly musky juice.
A new Flemish pear, and a hardy and productive tree.
Ripe in September.

98. GENESEE. Judge Bud. [A.]

A beautiful and excellent fruit, in form like the Passe
Colmar, but of larger size. Flavor somewhat like the old
St. Michael. September.

99. *GOLDEN BEURRE OF BILBOA.

I have adopted this name for a superior fruit, which was
13

146 NEW AMERICAN OUCHARDIST.

exhibited at the Massachusetts Horticultural Society, in
October, 1831, by Mr. Hooper, of Marblehead, the produce
of a tree imported from Bilboa, in Spain. A new Spanish
fruit, of medium size, very oblong, rounded at the crown,
contracted towards the summit; of a fine bright golden
hue, interspersed with patches of golden russet ; perfectly
melting, juicy, rich, and of the finest flavor. A beautiful
fruit, a great bearer, and highly deserving extensive culti-
vation.

100. *GORE'S HEATHCOT. [A.]

A native pear, a capital variety, which deserves to be
ranked with the Seckel and Bartlett ; raised by Mr. Heath-
cot, on the farm of the late Governor Gore, from the seed
planted in 1812. The tree is remarkably upright and
handsome in its growth ; the young wood is red and thorny ;
the fruit is rather large; its diameter is three fourths of
its length ; contracted towards the stalk ; of a fine yellow
or straw color, tinged with red next the sun ; the flesh is
rich, melting, and of most excellent flavor. It is a con-
stant bearer, and the young tree produced, in 1831, five
bushels of pears, according to Mr. Toohey, who has intro-
duced this pear to notice. It ripens in September, and is
highly deserving of cultivation.

101. *HACON'S INCOMPARABLE. Lindley. [E.]
The fruit is middle-sized, turbinate, irregular; slightly

angular near the crown ; the stalk stout ; skin rugose, pale
yellow mixed with green, partially covered with orange
russet; the flesh yellowish white, slightly gritty, but very
buttery and melting ; juice abundant, very saccharine, ex-
tremely rich, and possessing a high musky and perfumed
flavor. A very valuable and excellent pear, raised by Mr.
James Gent Hacon, of Dovvnham market, in Norfolk. The
tree sprung from seed in 1814. It bears abundantly, and
may justly be considered one of the best pears ever raised
in England. The branches grow pendent ; and, as above
described by Lindley, by Rivers, and others in England,
so also has it been proved, by Mr. Manning and others
here, to be perfectly delicious, and one of the most pro-
ductive pears known. November and December.

102. ,*HARVARD. [A.]
L'EpERGNE,/«rmer name.

This fine native pear originated in Cambridge, Mass.
The tree is of vigorous, upright, and handsome growth.

NEW PEARS. CLASS II. AUTUMN. 141

and thorny ; the fruit above medium size, oblong, swollen
at the crown ; contracted towards the stalk, which is in-
serted in a cavity ; of a russety yellow color, tinged next
the sun with russety red; the flesh white, juicy, melting;
flavor like the combined flavors of the Seckel and Jargo-
nelle. The tree comes slowly into bearing, but afterwards
bears abundantly. It is ripe by the middle of September.
Highly prized in the Boston markets.

103. HAZEL. Hort. Trans. Vol. vn. p. 310. Lind-
ley. [E.]

A small fruit, of a yellowish color, and speckled ; of an
oval, turbinate form ; the flesh white, juicy, and sugary.
Season, end of October to end of November. A Scotch
fruit, and said to be extensively cultivated in Scotland for
its good quality and abundant produce.

104. HENRI dUATRE. Lindley. Thomp. Van Mons.
HENRY FOURTH. Hid.

A new Flemish pear, raised by M. Witzhumb. The
tree is a good bearer. Middle-sized, pyramidal, oblique
at the crown ; pale yellow mixed with green, but orange
brown next the sun; flesh pale yellow, a little gritty, but
very tender and melting ; juice abundant, highly saccha-
rine, with a slight musky perfume. A very excellent pear.
It ripens early in September, and will keep a few
weeks.

105. HENRI VAN MONS. Dr. Van Mom.

New England Farmer, Vol. x. No. 7. Inserted by the
Hon. H. A. S. Dearborn, from the Revue des Revues;
written for that periodical, by Dr. Van Mons.

The fruit is very large ; contracted in proportion to its
length, and swollen about one third of its height ; but the
largest fruit often assumes a cylindrical form. The skin
is smooth; of a greenish yellow, but brilliant red next the
sun ; the flesh is tender, buttery, sweet, slightly mingled
with acid, which renders it very agreeable. It is an ex-
cellent autumn fruit, and its true pear flavor should make
it in great demand. Named in honor of M. Henri Van
Mons, of Brussels.

106. JALOUSIE DE FONTENAY VENDEE. [J.]
New, of medium size, of superior excellence, melting,

and very fine, perfumed ; ripening at Paris in September.

148 NEW AMERICAN ORCHARDIST.

107. JUTTE, OR BUIST.

Large, oblong, handsome, greenish yellow in the shade,
ruddy next the sun, and good ; the tree a great bearer,
ripening the middle of September. A variety received
from the Lond. Hort. Soc., and lately proved by Mr. Man-
ning.

108. KING EDWARD'S.

JACKMAN'S MELTING of some English catalogues.
A new fruit, received by Mr. Manning from England,
origin unknown; large, and very oblong, pyramidal; the
stalk short ; skin covered with dark red ; the flesh juicy
and good, but not rich; remarkable for its beauty. The
tree promises to bear well, and the fruit ripens late in Sept.

109. LODGE. Col. Carr. [A.]

A new seedling, raised in the neighborhood of Philadel-
phia. A tolerably large pear, of a brown color ; melting,
juicy, and of delicious flavor ; thought by some to be su-
perior to the Seckel. It ripens early, but keeps well; and
is thought to be highly deserving of general cultivation.

110. *LOUISE BONNE DE JERSEY. [F.J
LOUISE BONME D'AVRANCHES. Bon Jard. Lusette.

A fruit of surpassing excellence, very large, oblong,
pyramidal, swollen; brownish green in the shade, changing
to yellow at maturity ; ruddy, or sometimes of a beauti-
ful red next the sun ; flesh very melting and fine ; juice
very abundant, sugary, and high-flavored. This very su-
perior fruit originated at Avranches, or at Cherbourg, in
France, where it ripens in October. M. Lusette stated to
me that the tree was even more productive than the Marie
Louise. In England, also, this fruit proves most extraor-
dinary, ripening there in November. It is there stated
that "this pear and the Bosc even more than rival the
Marie Louise." So states Mr. Thompson.

111. MADOTTE. [J.J [Margat.]

Large and beautiful, of a fine yellow color ; even supe-
rior in quality to the Duchesse d'Angouleme, as Mons.
Margat informs me ; equally as long, but not quite so broad,
and of a more beautiful form ; ripening in November

112. *MARIE LOUISE. Pom. Mag. Van Mons.
Thompson.

MARIE CHRETIEN. Thompson.
A new and most superior variety, originated by the Abbe

NEW PEARS. CLASS II. AUTUMN. 149

Duquesne. The tree bears abundantly; the fruit is ob-
long, tapering towards both ends. The size varies from
medium to large ; stalk an inch long ; skin nearly smooth,
yellowish green, interspersed with patches of cinnamon-
colored russet ; the flesh white, exceeding juicy, melting,
buttery, and rich. It ripens early in October, and keeps
till November. The tree succeeds equally well on the
pear and the quince ; one of the most profitable and pro-
ductive of all pears; the trees as proved both in England
and America, bear wonderful crops. Scions of this capital
variety were first received by Mr. Lowell, in 1823, sent
hither by Mr. Knight.

113. MARIE LOUISE DELCOURT. [J.j
Melting, perfumed, and excellent. A new fruit, of me-
dium size, ripening at Paris in November.

114. MOCCAS. [E.]

A new fruit, originated by Mr. Knight. A noble fruit,
of large size, or as large .as Diel, such as I saw at the
garden of the London Hort. Soc. The tree bears a most
abundant crop, as was observed of all of Mr. Knight's new
kinds. There are doubts as to the identity of this fruit.
On the same tree I also saw another and splendid-looking
scarlet fruit, large and pyramidal ; which was stated to be
the Ramillies.

115. *NAPOLEON. Pom. Mag. Van Mons.
MEDAILLE. Hort. Soc. Cat.

SAUVAGEOX LIART of some, according to Van Mons.

CHARLES D'AUTRICHE, and SUCRE DORE. Tltompson.
This new and excellent variety was raised by M. Liart.
Mr. Braddick has stated that he found the Napoleon in
every good collection on the continent ; also the Marie
Louise. This variety was sent, in 1823, by Mr. Knight, to
the Hon. John Lowell. The fruit is large, in form of the
Colmar, contracted in the middle; stalk half an inch
long, slightly depressed ; the skin smooth, bright green,
but at maturity pale green ; flesh very melting, with a
most unusual abundance of rich, agreeable juice. It ripens
with us in September. This variety is a great bearer,
and succeeds equally upon the pear or quince stock.

116. NAUMKEAG. Mr. Manning. [A.]

This pear was lately originated in Salem, by George
Johonnot, Esq., and derives its title from the ancient In-
13*

350 NEW AMERICAN ORCHARDIST.

dian name of that town. The fruit is nearly round, or
roundish oblong ; the stalk long; of a yellowish russet
color. A valuable pear, and a great bearer. Ripe in
autumn.

117. *PARADISE D'AUTOMNE.

A fine new fruit, sent to England as Paradise d'Hiver,
large, oblong, or four inches long and two inches broad ;
rounded at the crown, calabash-formed; the eye small,
and not depressed, contracted towards the middle; the
stalk an inch and a half long, inserted on the summit ; of
a fine golden russety color, melting, of a sweet and de-
licious, aromatic flavor. The tree grows strong and up-
right, afterwards pendulous. The tree, like the Calebasse
and Bosc, to which this variety is nearly allied, is a
great bearer, as stated to me by Lee, of Hammersmith, of
whom I received the kind. The fruit ripens a fortnight
after the Williams Bon Chretien, and a fortnight previous
to the Louise Bonne de Jersey.

118. PARMENTIER. Thompson.

Middle-sized, obovate ; striped with bright red ; beurree
and excellent. October. [September?]

119. PITFOUR. Mr. Knight. [E.]

"A rich, melting pear ; season, November." Originated
by Mr. Knight, and sent by him, in 1832, to Mr. Lowell.
The fruit is large, oblong, pyramidally-formed ; color rus-
sety red.

120. POIRE DE DUVERNY. [J.]

Large and excellent; a new and half melting fruit;
ripening at Paris in October.

121. POIRE D' ANANAS. Loudon.

A fruit of medium size, very handsome, melting, with a
fine pine-apple flavor, (hence its name,) ripening in No-
vember, and considered in Belgium as one of their very
best kinds.

122. POIRE DE MONS. [J.]

A new fruit, of excellent quality, of medium size, and
ripening at Paris in November.

123. POIRE DE LOUVAINE. Lindley.

The fruit is middle-sized, pyramidal, uneven on its sur-
face; of a dull green color, mixed with yellow and spots
of russet ; the flesh very tender, slightly gritty, and full of

NEW PEARS. CLASS II. AUTUMN. 151

a rich, very saccharine, musky juice. A very excellent
pear, and hardy tree ; it highly deserves cultivation. Ripe
the beginning of October, and fine to the end.

124. POIRE NEILL. Lindley.

This fruit is sometimes nearly four inches long, and
three and a half inches in diameter ; pyramidally turbinate,
tapering to the stalk ; sometimes obliquely formed ; the
stalk is short and obliquely inserted ; the skin pale yellow,
intermixed with green, and mottled with thin gray russet;
flesh white, a little gritty, but very soft and mellow, abound-
ing with a saccharine and slightly musky juice. A very
fine and handsome new pear from Flanders, so named in
honor of Mr. Neill. Ripe in September, and lasts during
October. The tree is a great bearer.

125. POPE'S QUAKER. [A.]

Large and handsome ; of a bright yellow russet color,
and good. The tree produces large crops of fruit every
year, at the garden of Mr. Manning, who believes this
fruit to be a native.

126. *PRINCESSE D'ORANGE. Pom. Mag.

PRIXCESSE COSQUETTE. Thompson.

The fruit is roundish turbinate, the size of the White
Doyenne, (St. Michael;) the skin bright reddish orange
russet; flesh yellowish white, sugary, and rich; in some
seasons, perfectly melting, but occasionally a little gritty.
From its great beauty, as well as the good quality of the
fruit, this variety is highly recommended to notice, as a
valuable autumn pear, ripening in October. Raised by
the Comte de Coloma in 1802. Fine with Mr. Man-
ning.

127. PRINCE'S SAINT GERMAIN. [A.]
Raised by William Prince, Esq., proprietor of the Lin.

Botanical Garden, Flushing, from the St. Michael and St.
Germain. The fruit is rather large, oblong, regular in
form ; yellow, covered with thin russet ; melting, and of ex-
cellent flavor. It ripens in autumn, and will keep till win-
ter. The tree is said to bear well.

128. REINE DES POIRES. Thompson.

Large, obtusely pyramidal ; cqlor yellowish green, but
red next the sun ; flesh breaking and good. September
and October. The tree is a great bearer. It does not,
however, merit its name.

152 NEW AMERICAN ORCHARDIST.

129. RICHE DEPOUILLE. Lindley. Lond. Hort.
Trans.

RICHE D'APPOIE.

This pear resembles the St. Germain in size and shape.
It is large, oblong, the eye prominent ; tapering to the
stalk, which is rather thick and long; the skin clear citron
yellow, covered with numerous asperities, and rough like
the orange or lemon, and tinged with scarlet next the sun ;
the flesh is white, melting, not perfumed, but sweet and
very pleasant. A new variety, ripening late in autumn or
winter ; it succeeds on the quince or pear.

130. *SAINT GHISLAIN.

This variety was raised in Belgium by M. Dorlain. A
very superior fruit, of medium size ; pyramidal or turbinate
in form ; the stalk on its summit, and fleshy ; pale green
changing to pale yellow ; flesh juicy, beurree, rich, saccha-
rine, peculiar, and very delicious. Ripe from the middle of
September to end of October. The tree bears very abun-
dantly. Introduced by S. G. Perkins, Esq.

131. SAINT MICHEL ARCHANGE. Bon Jard. [J!]
Very large, and in form of a decanter: yellow at ma-
turity ; flesh yellowish ^white ; fine, melting, sugary, re-
lieved by an acid, and excellent. Ripe the beginning of
October at Paris. Such also is the account which M. Vil-
morin has given me of this fruit.

132. *SECKEL. [A.]

A most delicious pear, of a size varying from small to
medium ; of an obovate form ; the color varying from yel-
lowish to brownish russet, but generally red next the sun ;
of a melting, spicy, and most extraordinarily rich and de-
licious flavor. In this respect, it is, by some, supposed
to exceed any other native fruit. It ripens the middle of
September, and lasts till the middle of October. The tree
is of moderate growth and extraordinarily productive ; the
fruit grows in clusters, and is recommended as indispen-
sable in every good collection. Dr. Hosack has stated
that this variety was first introduced to notice near Phila-
delphia about 1770. It was found either on the grounds
of Mr. Seckelor Mr. Weiss.

133. SERRURIER D'AUTOMNE. Annahs d'Hor-
ticulture. New England Farmer, Vol. ix. No. 22, in-
serted by the Hon. H. A. S. Dearborn.

" M. Van Mons says the tree is tall and majestic ; the

NEW PEARS. CLASS II. AUTUMN. 153

leaves small, elongated, and appositely formed." The fruit
is very large, oblong, obtuse at both ends; the skin of a
delicate green ; it becomes yellow at maturity ; the flesh
is white, tender, melting, full of a very abundant, sugary
juice. The epoch of its maturity is towards the end of
October, and it may be preserved three weeks. Produced
by M. Van Mons.

134. SHOBDEN COUNT. Loud. Mag. [E.] Thorn.
Raised by Mr. Knight ; a fine variety. It possesses a

flavor partaking of that of the melon and pine-apple. A
very superior and productive fruit.

135. STRIPED BON CHRETIEN. N. Duh.
BON CHRETIEN PANACHE. Ib. PI. 115.

Introduced by M. Vanieville, from Metz, in 1810. The
tree comes early into bearing ; the young wood is striped ;
the fruit is very large, and formed like the winter Bon Chre-
tien, irregularly striped with yellow on a green foundation;
the flesh almost melting, sweet, and very agreeable in its
raw state. This interesting species merits to be extensive-
ly multiplied.

136. *SUMMER, FRANCREAL. Pom. Mag. p. 106.
GROS MICET D'ETE. Ib. FRANCREAL D'ETE. Diel's Pom.
FOSDANTE. Knoop's Pom. FRANCE CANNEL. Ib.
PREBLE'S BEURRE ? MILAN BLANC, of France.

Rather large, turbinate, pale yellowish green ; the stalk
short and thick; the flesh white, firm, juicy, buttery, melt-
ing, rich, and excellent. The tree is a great bearer. The
fruit ripens in August. The trees grow compact; the
young wood is downy ; the leaves also are downy beneath.
A fine, productive variety.

137. *SURPASSE MARIE LOUISE. [E.]

PITT'S PROLIFIC MARIE.

For the account of this new fruit I am indebted to Mr.
Lee, of Hammersmith. The Surpasse Marie Louise was
raised from the seed of Marie Louise, by Mr. Pitt. It is
large, and very oblong, somewhat in form of the Bosc, or
Calabash-formed, and covered with brown yellow russet ;
melting, and of fine flavor. Yet in fine quality it does not
surpass the Marie Louise, but is a prodigious bearer, even
more so than that variety. In England the Marie Louise
bears prodigious crops, as with us, but is sometimes liable
in that climate to be cut off by late spring frosts ; but
never so with us. It ripens in autumn.

154 NEW AMERICAN ORCHARDIST.

138. SUPER FONDANTE. Thompson.
Middle-sized, obovate ; of a pale yellow color ; beurree

and excellent. It resembles the White Doyenne. It
ripens in September.

139. THOMPSON'S. Thompson. Rivers.

A new Flemish fruit, and so named by the London
Horticultural Society, for Mr. Robert Thompson. Of
medium size, obovate form ; pale yellow ; remarkably
juicy, with a high flavor, resembling the Passe Colmar.
November.

140. TILLINGTON. Lond. Hort. Trans. [E.]

A new variety, raised by Mr. Knight, and sent by him, in
1822, to the Hon. John Lowell. Middle-sized, turbinate,
rounded at the crown ; the stalk short, fleshy ; color dull
brick dust red next the sun ; the whole russeted. The
flesh white, nearly beurree, a little gritty; sweet, rich,
though not very juicy. November.

141. TRIOMPHE DE LOUVAINE. [J.]

A new and very superior fruit, of medium size, melting
and fine, and ripening at Paris in October.

142. *URBANISTE.

BEURREE DU Roi of some.

A new and most superior variety, raised by the Comte de
Coloma, of Malines. The fruit is rather large and oblong ;
pyramidally ovate; very regular; the eye slightly de-
pressed ; the stalk an inch long, moderately and obliquely
sunk; color pale green, inclining to yellow, small gray
patches of russet dispersed over its surface; the flesh
white, but reddish yellow next the core, which is large
and a little gritty ; it is quite melting, juicy, and very
sweet, with ax little perfume. This variety was sent bv
Mr. Knight to the Hon. John Lowell in 1823, and has
been by him liberally disseminated. It proves, with us,
one of the very finest and most valuable of autumn pears.
It ripens the middle of September, and keeps till December.
A tree imported from France, in 1822, by John Prince,
Esq., of Roxbury, under the name of Beurre du Roi, and
on a quince stock, has proved a most excellent bearer,
and a very first-rate fruit. The tree, the leaf, and the
fruit, are evidence that it is no other than the Urbaniste ;
its legitimate title having been suppressed in France, and
a new one usurped in honor of Charles X.

NEW PEARS. CLASS II. AUTUMN. 155

143. VERLAINE.

New, and rather large, or three inches long, and two and
a half broad ; ovate ; round at the crown, diminishing to
the stalk, which is small, short, and inserted in a small
cavity ; pale green and covered with russet in the shade,
ruddy next the sun ; melting, of a sugary, aromatic flavor.
It ripens in October. The tree bears well, as Mr. Kirk
assures me, from whom I received specimens of fruit.

144. 'WASHINGTON. [A.]

A medium-sized native pear, of an oblong form, much
compressed towards the stalk ; very melting, and of deli-
cious flavor. Thus it is described by Mrs. Griffith, of
Charlieshope, New Jersey, who has sent this variety to
Mr. Parsons. Autumn. The fruit produced by Mr.
Lowell and Mr. Manning, is fine.

145. *WILKINSON. S. H. S., Esq. Mr. Downer. [A.]
This new and fine native pear originated in Cumberland,

R. I., on the farm of Jeremiah Wilkinson, brother to the
celebrated Jemima Wilkinson, and was introduced here
by Stephen H. Smith, Esq., of Providence, in 1829, and
was so named by the committee of the Massachusetts Hor-
ticultural Society. The tree is healthy, and a good and
constant bearer ; the size and form are those of the St.
Michael ; the skin dark yellow, with a brownish blush next
the sun; the flesh is whitish, melting; flavor very peculiar,
with a delicious sugary juice, sprightly and pleasant ; hav-
ing distinctly the flavor of the rose and aroma. Season,
October and November.
116. WHITEFIELD. Thompson.

Middle-sized, oblong; of a brown or yellow color;
beurree and excellent. The tree is a great bearer. Oc-
tober and November.

147. *WILLIAMS EARLY. [A.]

This new variety originated on the farm of Aaron Davis
Williams, Esq., in Roxbury, Mass., and is stated to be a
good bearer. It is rather below the medium size ; turbi-
nate ; the color yellow, with a deep blush next the sun ; it
is melting, juicy, and exceedingly fine-flavored. The tree
is a good bearer. September.

148. *WILLIAMS BON CHRETIEN. [E.]
BARTLETT.

The fruit is large, irregular, pyramidal, or truncated ;

156 NEW AMERICAN ORCHARDIST.

the eye on the summit ; the stalk gross and fleshy ; skin at
maturity yellowish, mixed with russet brown, tinged with
red next the sun ; flesh whitish, tender, delicate ; juice
sweet, abundant, and agreeably perfumed. It ripens early
in September, and keeps till October. The tree grows
upright, wood yellow, and the leaf and tree are beautiful.
One of the most beautiful, productive, and profitable of
its season, and extensively cultivated near London, for
the market. Its original being for a time lost, it received
its latter name from that of the gentleman who has so
liberally and extensively disseminated the fruit, Enoch
Bartlett, Esq., of Dorchester, late vice-president of the
Horticultural Society of Massachusetts.

The Williams Bon Chretien originated in Berkshire,
England, in the garden of a Mr. Wheeler, in 1796, and
was, subsequently, extensively propagated by Mr. Williams,
near London ; hence its name. It seems capable of sus-
taining its good character in a diversity of climates; it
flourishes at Malta, and produces equally well on the
pear and on the quince.

149. WORMSLEY GRANGE. Knight. Thomp-
son. [E.]

A new variety, originated by Mr. Knight, and sent by
him, in 1823, to the Hon. John Lowell. Middle-sized, ob-
long, of a yellow brown color, beurree and excellent. Oc-
tober. Mr. Knight describes it as a first-rate variety, re-
quiring to be gathered before it is quite ripe. The lapse
of years has not yet satisfied us that this English va-
riety will answer in our warmer climate.

SECTION III.

WINTER FRUIT.

150. *BEURRE D'AREMBERG. Pom. Mag.

Thompson. London. Knight. Annales d'Hort.
POIRE D'AREMBERG. ^

Due D'AREMBERG. > According to the Pom. Mag.
COI.MAR DESCHAMPS. j
BEURRE DBS ORPUELiUKSofDeachfimps.
The English writers, especially, speak of this new Flem

NEW PEARS. CLASS II. WINTER. 157

ish pear as the very best of all known, — " the prince of
pears." — One of the greatest bearers, coming early into
bearing, and keeping well. It has been confounded with
the Gloux Morceau, another fine pear, but larger. Mr.
Knight sent the variety, in 1822, to the Hon. John Lowell,
and it has been by him liberally disseminated. It was
raised by the Abbe Deschamps, in the garden of the Hos-
pice des Orphelines at Enghein. Deschamps at first called
it Beurre des Orphelines, and M. Van Mons soon after
named it Beurre d'Hardenpent, and, finally, Beurre
dAremberg. The Pomological Magazine thus describes
the tree and its fruit: Wood deep yellowish brown,
sprinkled with gray spots; leaves middle-sized, ovate ob-
long, of a rich dark green color. The fruit is large, tur-
binate ; the skin of a delicate pale green, dotted with
russet, which becomes a deeper yellow at maturity ; the
flesh whitish, fine, very juicy, perfectly melting, without
any grittiness, and of a very extraordinarily rich, sweet,
high-flavored quality. It will keep till March, and is truly
characterized, in the Horticultural Transactions, as de-
serving to be placed at the head of all pears in cultivation.
It is a great bearer, either on a quince, or as a standard.

151. BEURRE BRONZE.

A new fruit, under medium size ; ovate form ; of a dull
bronze color ; dull red next the sun ; melting and excel-
lent. The tree bears well. The fruit has been produced by
Mr. Lowell and Mr. Manning — is highly deserving of
cultivation. It keeps into winter.

152. *BEURRE DIEL. Pom. Mag.

DOROTHEE ROY ALE of Van .Mons, according to Lindley.

BEURRE D'YELLE. Lind. POIRE DE MF.I.OM. Ib.

BKI-RRE ROYALE. Pom. May. DIEL'S BUTTERBIRNE

GROS DII.LEX, COLMAR SOUVERAIN.

SYLVASCHE VERTE D'HIVER of Mr. Knight.
This noble pear was raised by Van Mons, and so named
in honor of Dr. Augustus Frederick Adrian Diel. Its
great merit, independent of its excellence, is its fertility.
It is of the first rank among dessert pears. The tree is of
vigorous growth. The fruit, when in perfection, is four
inches long, and three inches broad : it is much swollen a
little above the middle, going off to the eye either abruptly
or gradually, and tapering straight to the stalk, without any
contraction of the figure, which is much like the Bon Chre-
14

158 NEW AMERICAN ORCHAKDIST.

tien, but without the protuberances. The skin at maturity
is bright orange, with little trace of russet ; its dots sur-
rounded with red ; the eye in a deep cavity, surrounded by
knobs ; the stalk strong, one and a half inches long, in a
deep, narrow cavity ; the flesh clear white, a little gritty
towards the core, but perfectly tender, melting, juicy, with
a delicious, rich, saccharine, aromatic flavor, without any
perceptible acid ; the core small, the seeds usually abortive.
This noble fruit, from the specimens here exhibited, bids
fair to become one of our most valuable of all varieties.
The Sylvanche Verte, sent by Mr. Knight to the Hon.
John Lowell, proves to be identical with the Diel.

153. BEURRE FORTUNE. Bon Jard.

Large, roundish, gray ; flesh beurree, melting. It keeps
till July. This new fruit was produced by M. Parmen-
tier, of Enghein, in 1828. Its character has probably been
too highly extolled, and is yet doubtful, and has not justi-
fied expectation, as M. Poiteau has informed us.

154. BEURRE GRIS D'HIVER NOUVEAU. [J.j
Very excellent; a new and valuable fruit, of medium size,

melting and perfumed. It keeps till the end of winter, or
till spring.

155. BEURRE INCOMPARABLE. [J.]

New, large, melting, perfumed ; a superior fruit, ripening
at Paris in December, and keeping into winter.

156. BEURRE DE NOIRCHAIN. [J.J

A new and very superior fruit, very melting and per-
fumed ; of medium size. This valuable fruit keeps till
spring. This fruit and the following are designated as
very extraordinary.

157. BEURRE PICQUERY. [J.J [D.]

New and very superior; of medium size ; very melting
and perfumed. This fruit keeps till into winter, and is
stated to be the best of all pears known, and of unrivalled
excellence.

158. *BEURRE RANGE. Land. Hart. Trans. Pom.
Mag.

HARDENPONT DE PRINTEMPS. BECRRE EPINE.
This new variety was raised at Mons, by the late Coun-
sellor Hardenpont. It is described by Dr. Van Mons as
being the best of the late pears, keeping till May. Mr.

NEW PEARS. CLASS II. WINTER. 159

Knight, in 1823, sent this variety to the Hon. John Lowell.
The tree is vigorous, and a good bearer after a few years ;
the growth is straggling, the shoots sometimes growing
pendulous. The fruit is middle-sized, oblong, tapering to
the stalk, which is long and slender ; the skin deep green ;
flesh green, melting, having a delicious, rich flavor, with
very little acid ; it shrivels in ripening.

159. BEURRE WITZHUMB. Van Mons. Nou-
veau Cours Complet d? Agriculture, Vol. xn. p. 126.

The fruit is oval, knobby, three and a half inches in di-
ameter ; skin rough, green, brownish red or dark brown
next the sun ; flesh white, semi-transparent, melting, per-
fumed. It ripens in December. This beautiful and excel-
lent pear is figured PI. 105 of the Annales generates des
Sciences. — Bosc.

160. BEZY VAET. Dr. Van Mons. New England
Farmer, Vol. x. No. 7. Extracted from an article,
written by Dr. Van Mons, in the Revue des Revues ;
inserted by the Hon. H. A. S. Dearborn.

BEZY DE SAINT VAEST, according to Dr. Van Mons.

" The Bezy Vaet, according to tradition, and from the
name which it bears, was probably obtained by the late
Abbe Saint Vaest, or had been disseminated by him. The
fruit belongs to the sub-species of Rousselets. Its size and
form are those of the Colmar ; ground deep green, blotched
with purple, and stained in spots of rusty red ; flesh both
melting and buttery, slightly yellow. It abounds in su-
gar, and exhales a perfume which cannot be compared
to the aroma of any other fruit. The period of its ma-
turity is December and January ; but it can be prolonged
by gathering the fruit fifteen days earlier than usual. It is
superfluous to add that it is worthy of being received by
amateurs. Specimens of superior fruit of this name, have
been exhibited, by Mr. Downer, to the Massachusetts Hor-
ticultural Society.

161. CARDINALE. N. Duh. PI. 62. [F.j
POIRE D'AMIRAL of M. Hervy. ADMIRAL.

A superb, oblong pear, of a pyramidal form, with a well-
rounded base ; yellow in the shade, but beautiful red next
the sun ; flesh white, half melting, coarse-grained, very
juicy, sweet, and agreeable. It keeps till March. It is em-
inently beautiful, and deserves to be better known.

160 NEW AMERICAN ORCHARDIST.

162. *CLION.

LE CURE. DUMAS. BOURGMESTRE of Boston, erroneously.
Very large, very oblong, pyramidal or truncated; russety
yellow in the shade, ruddy or bright scarlet next the sun.
Large specimens, produced by John Heard, Esq., of Water-
town, have been exhibited, weighing 13 ounces. As a table
fruit, it is good at maturity, which is from December to Feb-
ruary. A very valuable and profitable variety for its beauty,
large size, keeping qualities, and the astonishing crops the
tree bears ; and, as such, highly deserving of cultivation. A
new fruit, which lately originated in France. The proper
name, according to M. Vilmorin, should be Clion; or the
name of the curate who originated the fruit.

163. COLMAR DEWEZ. London, from Bull. Univ.
This pear, lately originated in the vicinity of Brussels, is

said to contain a rare assemblage of extraordinary quali-
ties. The flesh is white, tender, and exquisitely melting ; the
juice abundant, mild, and of an elevated, agreeable per-
fume, equal to the Hardenpont d'Hiver, improperly called
Beurre d'Hiver.

164. COLMAR VAN MONS. Nouveau Cours Com-
plet d Agriculture, Vol. XH. p. 133.

Fruit pyramidal, yellow, with fawn-colored points ; of
medium size ; the flesh half breaking, sugary, very agreea-
ble. It ripens in January, and will keep two years, accord-
ing to Van Mons. I have eaten of this fruit. The tree
is extremely productive. — Bosc.

165. DOWNTON. Thompson. [E.]
Middle-sized, pyramidal ; color yellow in the shade, dull

brownish red next the sun ; juicy and excellent. January
and February. A great bearer. Originated by Mr. Knight,
and sent by him, in 1823, to the Hon. J. Lowell.

166. *EASTER BEURRE. Pom. Mag.

BT>
ERGAMOTTE DE LA f ENTECOTE.

BEZI CHAUMONTELLE TRES GROS of M. StoffeJs.
BEURRE D'HIVER DE BRUXELLES of the Taschenbuch.
DOYENN£ D'HIVER of some, according to the Pom. Mag.
CANNING, according to Thompson. SEIGNEUR D'HIVER Ib.
DOYENNE D'HIVER. Ib. DOYENNE DE PRINTEMPS. Ib. PHILIPE

DE PACQUES. ///.

This fine new fruit probably originated in Flanders^ It
is not to be confounded with the Easter Bergamotte, a
good but inferior fruit. " Of all the very late keeping

NEW PEARS. CLASS II. WINTER. 161

pears, this is decidedly the best, [for England.'] The fruit
is large, roundish oblong, broadest towards the eye ; stalk
short, thick, deeply inserted ; green, but yellow at maturity,
with specks of russet brown ; the flesh yellowish white,
perfectly buttery and melting, and extremely high-flavored.
It is a most profuse bearer on a quince stock. It ripens
from November to May. This variety bears abundantly,
and promises to become one of our finest winter fruits."

167. FLEMISH BON CHRETIEN. Lindley.

BON CHRETIEN TURC. Thomp. BON CHRETIEN DE NOUVELLE.

Ib. BON CHRETIEN DE VERNOI. Ib.

Very large; its transverse diameter three inches and a
half; oblong, turbinate ; yellow at maturity, but russeted
next the sun ; flesh yellowish white, breaking, but mellow
at maturity; juice saccharine, slightly musky, perfumed.
A very fine new Flemish pear. It succeeds on the quince.
November to January. But Mr. Thompson describes it
otherwise, as obovate, crisp, good for cooking, large, a
great bearer.

168. GARNONS. Thompson.

Large, of an oblong form ; of a greenish yellow color.
Beurree and excellent. January.

169. GLORIA. Mr. Knight.

COLMAR D'HIVER, former na.me.

A name implying all that is excellent. A variety sent
by Mr. Knight, in 1823, to the Hon. John Lowell. He thus
described it : " Shape varying from nearly globular to pear-
shaped; color yellowish green. A melting pear, of first-
rate excellence, and very productive. Season, January."
Specimens of this fruit, perfect in form and exterior, were
produced by Mr. Parsons in 1831, but of doubtful char-
acter. It cannot yet be recommended, except for fur-
ther trial.

170. *GLOUT MORCEAU. Hort. Trans. Lindley.
Knight.

KRON PRINTZ FERDINAND, according to Thompson.

BEURRE HARDENPONT. Ib. HARDENPONT D'HIVER. 11.

D'AREMBERG of the French.

Mr. Knight describes the Glout Morceau as " a very
large Belgic variety, of great excellence." Mr. Thompson
adds to all this, that " it is a good bearer, hangs long on
the tree, which is hardy, an excellent beurree pear." Large
specimens measure four inches long, and three and a half

162 NEW AMERICAN ORCHARDIST.

in diameter ; much like the D'Aremberg in form, but
larger, more oval, not so turbinate ; the stalk an inch long,
and rather deeply inserted ; the eye deep, in an uneven hol-
low; the skin is pale, dull olive green, inclining to yellow;
covered with russety specks, and round the stalk russety
blotches ; flesh whitish, firm, very juicy, but a little gritty
at the core. A beautiful and fine variety. Ripe in Novem-
ber, and will keep till March. It grows well on the quince.

171. ICKWORTH. Mr. Knight. [E.]

" Melting, rich, rose-flavored." March and April. This
new pear was originated by Mr. Knight, and scions were
sent by him in February, 1823, to Mr. Lowell and the
Massachusetts Agricultural Society.

172. JEAN DE WITT.

A very productive, new fruit, melting and fine. It keeps
till a late period in winter. At Mr. Wilmot's I found this
to be one of his main winter kinds. Mr. Thompson ob-
served, that " the Jean de Witt is somewhat allied to
the Glout Morceau, but inferior, in point of flavor, to that
excellent fruit ; yet it keeps longer, and is certainly deserv-
ing of cultivation."

173. JOSEPHINE.

POIRE D'ACSTRASIE. SABIHE of the French.

JAMINETTE of some, according to Van Mons.
This new Flemish pear is of large size ; flesh melting,
juice sugared, and flavor excellent. It ripens in winter.
The tree is beautiful. Mr Thompson calls it a good
bearer, and nearly first-rate. It does well on the quince.

174. LA FOURCROY. Van Mons. Nouveau Cours
Complct (P Agriculture, Vol. xn. p. 132.

MERVEILLE DE LA NATURE.

Fruit oval, two and a half inches in its transverse diame-
ter; skin yellow, spotted; stalk strong; eye little sunk;
flesh yellowish white at maturity, melting, slightly acid,
excellent. It ripens in January. Figured PI. 86 of the
Annalcs generates des Sciences. Raised by Van Mons.

175. LEWIS. [A:]

This valuable pear originated on the farm of Mr. John
Lewis, in Roxbury, Mass. The size is medium : form some-
what globular ; the stalk long; the skin dark green and
coarse ; the flesh whitish, very melting, juicy, and excel-
lent. It ripens by the middle of November, and may be
kept till February and March. Th« tree, when loaded,

NEW PEARS. CLASS II. WINTER. 163

droops like the willow. This new and excellent pear is a
very great and constant bearer ; it is productive to a fault,
and possesses the valuable property of hanging on the
tree to a very late period ; and is highly deserving of cul-
tivation. This fruit sells very high in winter in the market.

176. L'OKEN D'HIVER. Van Mons. Nouveau
Cours Complet d' Agriculture, Vol. xn. p. 132.

Fruit oval, a little lengthened ; its transverse diameter
five inches ; stalk short ; eye sunk in a cavity ; skin of a
clear yellow, washed with fawn color ; flesh white, melting,
pleasant, perfumed, excellent. It ripens in March. — Base.

177. LOWELL. Mr. Knight. [E.]

A new pear, raised by Mr. Knight, and so named by him
for the Hon. John Lowell, to whom the tree was sent in
1823. Mr. Knight observes, " Our climate is hardly warm
enough for it ; but in yours I think it will prove excellent,
and a very productive variety."

178. MONARCH. Thompson. Mr. Knight. [E.]
A new pear; middle-sized; obovate; of a yellow brown

color ; beurree and excellent, and productive. January.
Originated by Mr. Knight, who sent it, in 1832, to Mr. Low-
ell and the Mass. Agri. Soc. The Monarch, says Mr.
Knight, " in my estimation, and that of a great many
others, is without a rival as a dessert fruit, of a high musky
flavor. — The Monarch grows so fast, and bears so well,
that I arn planting it for perry, convinced it will make a
very fine liquor. This, and the Althorpe Crassanne, will
not be excelled by any other varieties in your climate.
Both grow rapidly and bear abundantly." Until 1840, the
true Monarch was not known, either to America or in the
garden of the London Hort. Soc. ; the first kind sent by
Mr. Knight being thorny, and wrong, as he himself con-
fessed with profound regret. Early in 1841, I introduced
the true Monarch for the first time.

179. NE PLUS MEURIS. Thompson.

A fruit of medium size ; roundish ; of a brown color,
russeted ; beurree and excellent. November to March.
One of the best of late pears. The fruit is not handsome,
but very fine, and the tree is a very first-rate bearer.

180. NEWTOWN VIRGALIEU. M. [A.]

The tree grows very crooked, bending by the weight of

164 NEW AMERICAN ORCHARDIST.

its fruit. A large pear of a yellow color, with a very short
stalk. A middling fruit only for the table, but an excel-
lent baking pear. A most extraordinary bearer, and recom-
mended for extensive cultivation.

181. *PASSE COLMAR.

FONDANTE DE PANiSEL, ) of Van Mons, according to Pom.

PASSE COLMAR EPINEUSE, ) Mag.

BECRRE COLMAR DIT PRECEL. Ifort.^Soc.Cat.

FONDANTE DE MONS. Thompson. D'ANANAS. Ib.

COLMAR HARDENPONT. Ib. MAHOTTE SUCRE JAUNE.
A most superior new pear, raised by Counsellor Harden-
pont, at Mons. This variety was sent by Mr. Knight to the
Hon. John Lowell, in 1823, and has been by him liberally
disseminated. The fruit is middle-sized, conical, flattened
at the crown; the stalk an inch long, moderately thick,
slightly sunk ; the skin at maturity yellowish, sprinkled
with russet, stained with red next the sun ; the flesh yel-
lowish, melting, beurree, juicy, very rich, and most excel-
lent. With us it proves a most delicious variety, and very
extraordinarily productive. John Prince, Esq., of Roxbury,
exhibited, in 1830, a branch two feet in length, containing
thirty-one pears, and weighing nine and a half pounds. It
ripens in November, and may be preserved till February,
and is recommended for extensive cultivation.

182. PENGETHLY. Mr. Knight. [E.]

"A large, dark brown pear, quite new, and now ripe."
This pear was originated by Mr. Knight, and scions were
sent by him in February, 1832, to Mr. Lowell and the Mas-
sachusetts Agricultural Society.

183. PETRE. [A.] Philad. Hort. Trans. Col. Carr.

This native fruit is " large, fair, melting, and of delicious
flavor. It ripens in September, and keeps till late in win-
ter." " The tree was planted by the elder John Bartram,
in 1735, and has been in full bearing seventy years, and
has probably yielded four hundred bushels of fruit, which
has frequently sold for $5 a bushel."

184. POIRE DE BOULOGNE. [J.]

New, large, and valuable ; flesh breaking ; a winter fruit.

185. PRESENT DE MALINES. Braddick. London.
Rather large ; somewhat Bon Chretien shaped, smooth,

and of a beautiful yellow throughout ; a melting pear, of a
rich and musky flavor, and excellent quality. The tree

NEW PEARS. CLASS II. WINTER. 165

is healthy, of vigorous growth, falls early into fruit, and
promises to bear abundantly, and is a good fruit for keep-
ing. Raised by the Count de Coloraa, of Malines.

186. ROUSELENCH. Thompson. [E.]

Large, oblong, swollen in the middle or truncated ; of a
pale green color ; beurree and excellent. January and
February. The tree is very extraordinary for productive-
ness. Raised by Mr. Knight, and sent by him, in 1823, to
the Hon. John Lowell.

187. SAGERET. BonJard. [J.]

The tree grows pyramidal, and is of a fine vigorous
growth; the fruit of medium size, turbinate ; green,
punctured with brown ; flesh melting, flavor pleasant,
sugary, little perfumed. It keeps till spring. M. Vil-
morin pronounces it very fine. There are two pears of
this name ; this, being raised by Van Mons, is fine. That
raised by Mr. Sageret, of France, is inferior.

188. SOUVERAIN D'HIVER. [3.]

New and excellent ; of medium size ; a very superior
melting winter fruit.

189. *VAN MONS LEON LE CLERC.

A splendid new fruit, raised by M. Leon le Clerc, of
Laval, and so named in honor of Dr. Van Mons. This
fruit is not to be confounded with another fruit, raised by
Dr. Van Mons himself, and called Leon le, Clerc, which
is not at all to be compared to this. Mr. Langelier, of the
Isle of Jersey, exhibited this fruit to the London Horticul-
tural Society; and Mr. Thompson, and other first-rate
judges, believe it to be the best pear in the world. It is
thus described by him : " Form oblong, four inches in
length, and nearly three inches in breadth ; the eye is
shallow, small, but open ; the stalk rather more than an
inch in length, moderately strong, and obliquely inserted ;
the skin yellowish, every where profusely covered with
brown, a little russeted near the stalk; the flesh is yel-
lowish white, buttery, and melting, with a very rich, sugary
flavor. It proves a pear of first-rate excellence, combining
the properties of large size, handsome appearance, and
rich flavor." This Fruit ripens from October to \\inter.

190. VICOMPTE DE SPOELBERCH. Van Mons.
Extract from an article written by Dr. Van Mons in the

Revue des Revues, inserted by the Hon. H A. S. Dear-

166 NEW AMERICAN ORCHARDIST.

born : The size varies according to the quantity produced.
Its form is nearly spherical, swollen, and flattened near the
eye, contracted towards the stalk. The skin is thick and
rough, of a brownish red next the sun, with purple spots ;
on the opposite side deep green. The flesh is buttery,
saccharine, full of agreeable and sprightly juice, and very
high-flavored. This excellent pear is decidedly a winter
fruit, and sometimes keeps till spring. It was raised by
Dr. Van Mons.

191. WILHELMINA. [D.] Bon Jard.

A new fruit, of great excellence ; large, arid melting ;
ripening in September. Thus is this fruit described by
M. M. Jamin and Dalbret; but the Bon Jardinier describes
it as follows : In form of the Doyenne, punctured with
gray in the shade, laved with red next the sun ; flesh yel-
lowish white, beurree; juice abundant, sugary, perfumed.
February. March.

192. *WINTER CRASSANNE. Mr. Thompson. [E.]
A new pear, raised by Mr. Knight, and sent by him, in

1832, to the Hon. John Lowell and the Massachusetts
Agricultural Society. Very large ; turbinate; of a greenish
yellow and brown color ; beurree and excellent. January.
It is thought by Mr. Rivers, and some others, to be one
of the hardiest and most productive pears known. In 1840,
a tree of this kind was witnessed, at the garden of the Lon-
don Horticultural Society, which bore prodigious crops.

193. *WINTER NELIS. Pom. Mag.

LA BONNE MALINOISE. Mr. Knight. Pom. Mag. Hort. Trans.

NELIS D'HIVER. BONNE DE MALINES. Hort. Trans.
A new variety, raised by M. Nelis, of Malines. Sent by
Mr. Knight, in 1823, to the Hon. John Lowell. Repre-
sented as a most excellent winter pear. Rather above the
middle size; obovate; obtuse at the stalk, which is thick,
and over an inch long; the skin yellowish, sometimes
covered with russet brown ; the flesh yellowish, melting,
buttery, juicy, very rich, and high-flavored. Equal to the
Chaumontelle. One of the most delicious of all winter
pears. None, it is believed, can say, that this variety is
very productive.

NEW PEARS. CLASS III. 167

III.

The following new and celebrated varieties of pears are
mostly in our country, and of very recent and foreign ori-
gin; a small part only are American. The excellency
and productiveness of a considerable proportion of them
are undoubted, and some few are already well known ; all
are eminently deserving of trial.

ABBREVIATIONS.

.1. H. is Annales d' Horticulture. H. T. is London Horticultural
Transactions. Loud, is Mr. London. Lind. is Lindley. Par. is
Chevalier Parmentier. Foil, is Mans. Poitcau, in Le Bon Jar-
dinier. V. M. is Van Mons. D. is Mons. Dalbret, and J. is Mons.
Jamin; and the star which is prefixed to these initials denotes that
the fruits thus described by them are excellent. The numeral
figures annexed denote the proportion in which those fruits are
recommended for cultivation by them ; and this is in proportion to
their excellency and productiveness, and also to the season of their
maturity ; a greater proportion being recommended in the winter
varieties, on account of their long keeping, and the proportion of
them being fewer in number.

SUMMER FRUIT.

COLMAR D'ETE. A. H. Good; a great bearer. Aug.
DE CANDOLLE. Thorn. Med. size ; juicy and good. Aug.
DRAPIEZ D'ETE. Highly spoken of.
INNOMINEE. V. M. Very large; good. Sept.
LAMMAS. lAnd. Small; pyramidal; striped; beurree;

excellent. July.
MABILLE. J. 2. Large; beurree; good. Aug.

AUTUMN FRUIT.

AMBROSIA. Thorn. Medium size; roundish ; beurree; de-
licious. Sept.

ASTON TOWN. Small ; beurree ; good bearer. Oct.

AUTUMN SUPERB. Manning. Large ; beurree ; beautiful ;
not first-rate ; good. Aug.

168 NEW AMERICAN ORCHARDIST.

BERGAMOTTE DE PARTENAY. *J. 4. Medium size ; beur-
ree ; excellent. Aug.

BERGAMOTTE DBS PAYSANS. Par. Medium size ; beur-
ree ; excellent. Sept.

BEURRE COLOMA. Par, Large size ; beurree ; sugary ;
good. Aug.

BEURRE DUQUESNE. Thorn. Medium size ; pyramidal •
juicy; good. Oct.

BEURRE MORTEFONTAINE. *D. 4. *J. 4. Originated by
B. Lefebvre, 1832 ; medium size ; beurree. Oct.

BEURRE PATER NOSTRE. *D. 5. *J. 3. Medium size ;
beurree ; fine. Nov.

BEURRE ST. QUENTIN. A. H. Originated by Noisette;
medium size ; demi-beurree ; great bearer.

BON CHRETIEN DE BRUXELLES. *D. 3. *J. 5. Large ;
half-melting; good. Sept.

BON CHRETIEN NAPOLEON. *J. 6. Large; beurree; ex-
cellent. Nov.

CALEB ASSE FONDANTE. Base. Long; red; beurree;
sugary ; good. Oct.

COMTE DE MICHAUX. Mr. Ivcs. Large; beurree. It re-
sembles Napoleon. Aug.

CROSS PEAR. Magazine of Horticulture. New; origina-
ted at Newburyport ; medium size ; roundish ; deep yel-
low and red ; beurree ; perfumed ; excellent ; productive.
October to December.

DEARBORN. V. M. Originated by Van Mons.

DOYENNE BOUSSOCK NOUVELLE. *J. 5. Large ; beurree,
and fine. Oct.

DOYENNE PANACHE. H. T. Doyenne formed ; striped
with red ; beurree ; good. Aug.

DOUBLE D'AUTOMNE. Lind. Medium size; round.
Baking ; good. Oct.

DUCHESSE DE BfiRRI, Or CAPUCINE. Mttrgat. *J. 4.

Large ; beurree ; excellent. Sept.

EXCELLENTISSIMI. J. 4. Medium size ; beurree ; excel-
lent. Aug.

GREEN PEAR OF YAIR. *Lind. Medium size ; pale green;
good. Aug.

GROSSE ANGLETERRE DE NOISETTE. Poit. Originated
by Noisette; good. Late.

PEARS. CLASS III. WINTER. 169

GRUMKCMVER WINTERBIRNE. Lind. Medium size ; pale
green. Nov.

HAMPDEN BERGAMOT. Fingal, or Ellanrioch, erroneous-
ly. Thompson. Large and fine.

•JESCHIL ARMLDI. Tkom. Turkish; very productive;
sweet.

LA COLOMA. Bosc. Medium size ; beurree ; perfumed ;
good. Nov.

LA VANSTALLE. Bosc. Med. size ; pyramidal ; deep red.
Oct.

L'INCO.MMUNICABLE. Lind. Medium size ; pyramidal ;
beurree ; musky. Oct.

MELON DE KNOPFS. *J. 5. Large; beurree; excellent.
Nov.

MUSCARDINE. Manning Large; oblong; pyramidal;
good. Sept.

NOIR GRAIN. Poit. Medium size ; very productive ; es-
teemed. Sept.

POIRE DE LOUVAINE. *D. 4. *J. 4. Medium ; beurree ;
excellent. Aug.

POIRE DBS TROIS JOURS. *J. 6. Large ; beurree ; first-
rate. Nov.

PRINCE ESTERHAZY. Margat. Good; allied to Crassanne.

RAMILLIES. Large ; oblong ; pyramidal ; beautiful ; crim-
son ; brk.

REINE CAROLINE.

ROSTIEZA. Manning, Small ; excellent. Sept.

SHAKSPEARE. *J. 6. Small ; beurree ; excellent. End of
Aug.

SIEULLE. Poit. Vilmorin. Has been overrated Oct. Nov.

STRIPED ST. GERMAIN. Large ; a fine fruit.

WINTER FRUIT.

BELLE DE THOUARS, or POIRE ST. MARC. J. 4. Large ;

pyramidal ; breaking. End of winter.
BEURRE DE BOLWILLER. Thorn. Medium size ; beurree;

good. Dec. Jan.
BEURRE DE FLANDERS. *J. 6. Large; beurree ; excellent.

Winter.

15

170

NEW AMERICAN ORCHARDIST.

CHAPTAL. JV. D. Large ; breaking ; perfumed. May.
COLMAR SABINE. V. Sf. Base. Med. size ; beurree ; sugary.

April.
DUCHESSE DE MARS. far. Large; beurree; good.

March.
GRANDE BRETAGNE DORE D'HIVER. Thorn. Medium

size ; beurree ; excellent. Oct. Dec.
MISSILE D'HIVER. *D.o. *J. Large; beurree,; valuable.

Nov. Dec.
PRINCE DU PRINTEMPS. Br. Loud. Small ; beurree ;

sugary ; excellent. March.
Roi DE ROME. V. M. Par. Medium size ; beurree :

good. Dec. Jan.

SURPASSE ST. GERMAIN. Br. V. M. Medium size ; beur-
ree; good. Winter.

The following new varieties are of unquestionable
excellence ; scions of which were received during the
winter of 1840-1, from Mr. Emilien de Wael, secretary
of the Horticultural Society of Antwerp, in Belgium; all
of which have been proved by him. These were sent to
me, as the selections from his own private and immense
collection, from all sources, of over 8000 varieties of fruits.

D'Amande.
Arbre Courbe,.
Beurre de Kent.
Bi-urre Tacon.
Charlotte de Brouncr.
Dingier.

Doyenne Caroline.
Doyenne. Soulange.
Fausse Spreuw.
Fondante de Chcrncusc.
Fondant lc Grise.
General Obdam.

Grand Soldi
Hernandes.
Immense Bis d'Ete.
Jaminette d'Hiver.
Las Canas.
Leon Le Clerc.
Louise Morrel.
Marquis de Bcdmar.
Mcuris d'Hiver.
Princcsse d' Orange.
Roussclette d'Espercw.
Seigneur Tachcte.

For more particular notices of some of these, and of
other fruits, &,c., see the SUPPLEMENT.

•CULTIVATION. 171

CULTIVATION.

The pear tree is raised from seed or from suckers
The seeds should be sown in the same manner as directed
for apples ; and as they incline to grow with a tap root,
some recommend that they should be transplanted into
beds when but two inches in height, to force them to
throw out lateral roots : others defer this operation until
they are a year old, when they are taken up, deprived of
their tap roots, and transplanted into beds, where they are
suffered to remain a year or two ; after which they are
again transplanted to the nursery rows, and their manage-
ment afterwards is not unlike that of apples.

The pear tree, in the climate of New England, is not so
easily nurtured from the seed as the apple ; their long tap
roots expose them to be thrown out of the earth by the
frosts of winter. But afterwards they resist the most se-
vere cold.

GRAFTING AND INOCULATING. — The most durable
stocks for grafting and inoculating are the pear. " Du-
breuil," says Loudon, " recommends the quince stock for
clayey and light soils, and the free stock pear for chalky
and siliceous soils." He further informs us that " grafted
on the white thorn, (which, like the quince, renders them
dwarfish,) pears come very early into bearing, continue
prolific, and in respect to soil, will thrive well on a strong
clay; which is unsuitable to those on quinces and wildings.
But they are supposed to have an unfavorable influence on
the fruit, in rendering it small and hard." By grafting or
inoculating on the quince, pear trees come much sooner
into bearing, their productiveness is increased, the good
quality of the fruit is not changed, but the size and lon-
gevity of the tree are diminished. Such pear trees are
termed dwarfs. This mode is extensively adopted in
France; but all kinds of pears will not grow on the quince
stock. Those dwarfs trained in the form of a distaff, are
called in that country Quenouilles; for the mode of train-
ing which, and also for a new mode of dwarfing tht. pear,
see the former part of this work.

The pear tree is of an extreme hardihood, exceeding
that of the quince, and is never annoyed by the borer.

172 NEW AMERICAN OBCHAKDIST.

The quince, when exposed, is liable to danger from the
borer in the same degree as the apple tree. Their attacks
always commence in the parts exposed above ground, or
at the surface of the earth, and never beneath. In trans-
planting the pears, therefore, the quince stock must al-
ways be completely buried, more than an inch beneath
the soil. Thus situated and protected, the quince stock,
from its nature, will strike root suddenly, new and numerous
roots being produced on all sides, quite to the junction of
the pear. Such is the mode adopted in practice by S. G.
Perkins, Esq., and by other experienced cultivators, for
the complete protection of the quince stock from all dan-
gers of every kind.

SOIL AND DISTANCE. The pear flourishes in rich soils
and gentle declivities ; they will succeed in the most com-
mon, deep, dry soil, and throw out numerous lateral shoots.
But they do not flourish in moist situations; in a cold,
strong, moist soil, with a clayey subsoil, they throw out
very few lateral roots, the fruit is not so fair, nor of so
good a quality, and the trees are not so long-lived. They
will even grow in poor soils, and in the clefts of rocks.

With respect to distance, the same observations to be
found under the head of Apple, may here apply. But the
pear, from its pyramidal form, requires much less space.
Twenty feet, in suitable soils, is a good distance ; but less
answers in poorer soils. But Quenouilles are found to
answer even at four or five feet distance, producing large
crops ; and as they occupy but little space, and come sud-
denly into bearing, they are, for profit, extensively cultivated
in France. The specimen pear trees which 1 saw at the
Jardin du Roi, or Garden of Plants, at Paris, in the autumn
of 1840, were under the particular care and management
of Mons. Dalbret, the pupil of Thouin, and himself the
author of a most valuable work on pruning. These trees
were kept in the most perfect Quenouille or pyramidal
form, from the summit quite down to the ground, by the
system of short or spur pruning; and although at the dis-
tance of but about seven feet asunder, yet they appeared
to have ample space, and bore most abundant crops. But
M. Dalbret then stated that ten feet was the most suita-
ble distance. In our own climate, and with more heat and
sunshine, and finer skies, less distance might suffice.
Pears produced on quince stocks are found to be much

PEARS. CULTIVATION. 173

improved in flavor ; all but some particular winter kinds,
which are said in some cases to become worse.

The young, luxuriant shoots of the pear tree, by being
bent downwards, generally produced the finest possible
bearing wood for the second year ; and by grafting on the
quince, and bending the branches, fruit may be produced
from a seedling pear in the third or fourth year from the
seed, which, in the common course, would require from
seven to fourteen years. That system of rendering trees
productive I have fully described in the former part of this
work, at page 44. I am inclined to believe it to be the
best system of all others.

As to standards, (pyramids,) very little other pruning is
necessary, except taking out those few limbs that interfere
in keeping the tree well balanced.

The diseases and enemies of the pear tree are few. —
They are as follows : —

1st. The Slug-Worm. I have given directions for the
destruction of this insect under the general head of Insects.

2d. The worm which in summer envelops the leaves
and branches with its silken covering, devouring the leaf
to a skeleton. These are to be removed, together with
the leaves on which they are found feeding, and destroyed.

3d. Curculio. An account of this insect is to be found
under the general head of Insects.

4th. The insect called the White Mealy Insect. See
also Insects, under the general head.

5th. Blight, or, as it is sometimes called, ^re-blight, is a
malady not very common, which sometimes affects the pear
tree during the months of June and July, causing the tree,
or a portion of its branches, suddenly to turn black, with
a mortal affection ; its leaves wither at once, as by a stroke
of the sun, and in a few hours become of a brown or black
color. Mr. Lowell is persuaded that this disease is caused
by an insect, called the Scolytus pyri. He observes, " On
the first appearance of this disease, I instantly sawed off
all the limbs affected, and proceeded to examine them. I
found at last the enemy, not at the point where death en-
sued, but some inches below it. The insect was very small,
and apparently incapable of such extensive mischief; but
the effect was certain, and the manner of producing that
effect was obvious. It had eaten a complete circle of the
alburnum, or sap-wood, not exceeding the size of a knit
15*

174 NRW AMERICAN ORCHARDIST.

ting needle, so as completely to intercept the passage of
the sap.'' This insect was shown by Mr. Lowell to the late
Professor Peck, and in the account of the insect which was
soon after published in the Massachusetts Agricultural Re-
pository, the professor observed, that the mischievous ef-
fects of this insect may be observed in June and July, and
that the dead part of the branches should be cut off with-
out delay, and burnt. Mr. Lowell has stated, -[New England
Farmer, Vol. v. p. 2,] that by steadily pursuing the system
of cutting off the limbs many inches below the apparent
injury, and burning them, the insects have been extirpated
from his estate.

The account of Professor Peck was republished in the
New England Farmer, Vol. n. p. 42. Some writers have
attributed this disease to a stroke of the sun ; others at-
tribute it to manuring too high ; some to excessive moisture
at the roots, and too much pruning, which is supposed to
cause a surfeit and produce a stagnation. But all agree
that the only remedy is to saw off the limb.

QUINCE. — (Cydonia.)

The quince tree is a spreading tree of low growth, its
limbs generally distorted ; the leaves are roundish or ovate,
entire, their petioles short; the flowers are large, pale red
or white ; the fruit a pome, roundish oblong or ovate; the
skin is downy, of a green, yellow, or orange color ; the pulp
firm, of a harsh, astringent, and aromatic flavor. It is
said to be a native of Austria, of Candia, and other parts
of Europe. According to Goropinus, " quinces were the
Golden apples of the Hesperides, and not oranges, as some
commentators pretend." — Phillips.

USES.

The quince is not eaten in a raw state, but is highly es-
teemed in cookery ; preserved in sugar, they are delicious ;
but previous to being thus preserved, they should be im-
mersed for ten minutes in boiling water ; this prevents them

QUINCES. 175

from becoming hard. Mixed with apples in pies, they com-
municate a fine flavor. They are also made into marma-
lade by the confectioners.

" One quart of the juice of quinces, mixed with one
"pound of sugar and fermented, affords a delicious wine :
on adding to the same quantity one pint of the best French
brandy, and four ounces of sugar, a celebrated liqueur is
prepared on the continent, which is greatly prized as a
cordial and stomachic, when taken in the small quantity of
two or three spoonfuls before breakfast." — Dom. Ency.

Phillips relates the case of a gentleman completely cured
of an asthmatic complaint of long standing, by the use of
Quince Wine, made after the following receipt : " The
quinces are cut open and deprived of their seeds, for these
communicate an unpleasant flavor. After being ground
fine, a gallon of water is to be added to every gallon of
pomace ; after standing a day or two, it is pressed ; and to
every gallon of liquor thus produced, three and a quarter
pounds of good, moist sugar are added. The liquor is
placed in casks, which are to be stopped quite close till
March, when it is racked off, and bottled in the second
year."

VARIETIES.

ORANGE QUINCE. Maliforma or Apple Quince is a large,
roundish, beautiful fruit, ripening in November. The
leaves are oval and woolly the lower side.

OBLONG OR PEAR QUINCE. Oblonga. This fruit is
pear-shaped, lengthened at the base ; leaves oblong, ovate.

PORTUGAL QUINCE. Lusitanica. This fruit is of a
variable form, sometimes pear-shaped ; very juicy and
astringent; it is highly esteemed. It is reputed to be
rather a shy bearer. Leaves obovate, woolly above.

To this list may be added the Winter Quince, and the
.French Musk Quince, and the following :

JAPAN QUINCE. Cydonia Japonica, or Japan Pear.
Pyrus Japonica. A shrub growing six or eight feet in
height ; branches contorted and thorny; leaves small, oval,
oblong, of a dark shining green ; its flowers splendid, of
a fine scarlet, an inch and a half in diameter, and produced
in clusters early in April. A native of Northern Asia, and
one of the most ornamental plants of the season, and very

176 NEW AMERICAN OKCHARDIST.

hardy. The fruit is of good size, but is not thought equal
to the other varieties. There is a variety with white dou-
ble flowers, and another with double red flowers.

CHINESE Q.UINCE. Cognassier de la China. N. Duh.
PI. 155. A new ornamental variety, unlike all others.
This fruit is as singular as superb ; blossoms fifteen to
eighteen lines in diameter; of a fine rose color ; their odor
that of violets ; leaves obovate, stiff, pointed, finely serra-
ted, shining green above, becoming reddish in autumn,
downy beneath ; the fruit is oblong, truncated, regular ;
the skin smooth, yellowish green ; the flesh is yellowish,
dry, coarse-grained, harsh, austere; its juice acid, and not
abundant. This fruit seldom arrives at maturity in the
climate of Paris. But hopes are entertained that by plant-
ing the seeds, new and fine varieties will be produced,
which will ripen in due season.

CULTIVATION.

The quince is raised from the seeds, from layers, and
from cuttings, planted in a moist soil. The valuable vari-
eties are propagated by grafting or inoculation. Quinces
are extensively used in France as stocks on which are in-
oculated pears. This is said to improve the quality and
productiveness of the Beurree or Butter Pears, especially
the summer and autumn kinds. But breaking or winter
pears are seldom or but rarely inoculated on the quince
stock, as they are not so much improved.

SOIL, SITUATION, PRUNING. Quinces require a rich,
moist soil, and a sheltered situation. They flourish near
brooks and rivulets. They require little pruning, except
taking out old, useless wood and useless suckers; and eight
or ten feet asunder is a good distance. Like the apple
tree, they are liable to the attacks of the borer. The same
remedies are equally effectual.

177

PEACH (Amygdalus Persia.)

The peach tree is a tree below the middle size, with
spreading branches, of rapid growth; the leaves smooth,
lanceolate, serrated; the flowers are sessile, their calyces
reddish, corollas pale or dark red ; the fruit a drupe of a
roundish form, sometimes pointed, with a longitudinal
suture or groove ; the skin is downy in the peach, but
smooth in the nectarine, its color varying from white or
yellow to red and violet ; the pulp thick, fleshy, or succu-
lent, white or yellowish, sometimes red ; juice sweet, or
subacid, and abundant, of a grateful and delicious flavor;
stone hard, ovate, pointed, compressed, irregularly fur-
rowed ; the kernel bitter. The tree blossoms in April ; the
fruit ripens from July to late in autumn. The tree is
not of long duration. Persia is considered the original
country of the peach, although it is said to have been
cultivated from time immemorial in most parts of Asia.
Sickler asserts, according to Loudon, that " in Media, it
is deemed unwholesome ; but when planted in Egypt, it
becomes pulpy, delicious, and salubrious." The peach,
according to Columella, when brought from Persia into
the Roman empire, possessed deleterious qualities ; which
Mr. Knight concluded to have arisen from those peaches
being only swollen almonds, fyuberes,) or imperfect peaches ;
and which are known to abound in the prussic acid.
The best peaches in Europe are at present grown in Italy
on standards.

The best peaches of France, according to Phillips, are
those produced at Montreuil, a village near Paris, where
the whole population are exclusively employed in their
cultivation, and by this have been maintained for several
ages. They are cultivated here on lime-whited walls of
great extent. Their climate requires it.

In the United States, they flourish as in their native
land, producing fruit of an excellent quality, wherever the
maize or Indian corn will ripen to maturity. In New
Jersey, there are those who cultivate this fruit exclusively ;
and at Shrewsbury, on a single plantation, 10,000 bushels
are annually produced for the New York market. Another,

178 NEW AMERICAN ORCHARDIST.

on the Delaware, yields 20,000 bushels. It is also exten-
sively cultivated in the Middle, Southern, and Western
States, for the purposes of distillation ; on the refuse of
the orchard or distillery, numerous swine are fattened.

USES. The peach is not only a first-rate dessert fruit,
but it makes a delicious preserve. In cooking, the most
delicious pies are made of them. For this purpose they
require no preparation ; they are used whole, simply placed
in deep layers, sprinkled with sugar, and enveloped in the
pastry ; no further additions are necessary ; the stone or
kernel communicates its flavor, which is superior to that of
the costly spices. Peaches are preserved by drying, and
in this state they may be long preserved ; and thus pre-
pared, they may be either eaten at the dessert like raisins,
figs, and prunes, or used in cooking; and might form a
valuable article for sea stores or for exportation. I will
here describe three modes of drying ; and will suggest,
that in drying them in-doors, the furnace should be placed
in the cellar, and the drying effected in the apartment
above, by an ascending current of heated air.

In some of the Southern States, the drying process is
facilitated by a previous scalding. This is effected by
immersing baskets of the fruit a few minutes in kettles
of boiling water. They are afterwards halved, the stone
separated, and being laid with the skins downwards, the /
drying is effected in the sun in three days of good weather.
They then may be stored in boxes.

In France, as we are informed, peaches and other fruits
are thus dried whole. The peaches or other fruits, being
pared, are boiled for a few minutes in a sirup consisting
of one pound of sugar dissolved in three quarts of water,
and after being drained by being laid singly on broad
dishes, they are placed in the oven after the bread is
taken out, and when sufficiently dry they are packed in
boxes. The following is the mode of drying practised by
Mr. Thomas Bellangee, of Egg Harbor, New Jersey. He
has a small house provided with a stove, and drawers in
the sides of the house lathed at their bottoms, with void
intervals. The peaches should be ripe, and cut in two,
not peeled, and laid in a single layer on tbe laths, with
their skins downward, to save the juice. On shoving in
the drawer, they are soon dried by the hot air produced by
the stove. In this way great quantities may successively,

PEACH. 179

in a single season, be prepared, with a very little expense
in the preparation of the building, and in fuel.

Wine of superior flavor may be made from peaches.
For this purpose the stones are separated, the pulp is finely
bruised, and intimately incorporated with a proportion of
water and brown sugar. After remaining in the vat from
twelve to twenty-four hours, and being occasionally stirred,
the liquor is separated by straining and by pressure, and
barrelled. Mr. Gourgas, however, has recommended to in-
corporate the pulp and water by boiling. After straining,
add sugar, and after standing twelve hours, the clear liquor
is poured from the sediment into the cask, which is now
to be bunged down.

From the kernels, according to Bosc, an oil is drawn,
possessing all the qualities of the oil of almonds.

The leaves steeped in brandy communicate their flavor,
and the liquor thus prepared is used in every preparation
in cookery instead of foreign spices. And according to
Phillips, a liquor resembling the delicious Noyeau is pre-
pared by steeping peach leaves in white brandy; this
liquor is sweetened with sugar candy and fined with
milk, and is difficult to be distinguished from the genuine
Noyeau of Martinico. The leaves, if I am not mistaken,
contain prussic acid ; but so does the bitter almond ; and
this last article forms the basis of the Noyeau, which is
prepared in Boston. Crcme de Noyeau may also be pre-
pared by adding to a pound of peach kernels, coarsely
bruised, a pound of bruised cherry stones, stones and all ;
three and a half or four gallons of the best brandy, two
gallons of water, and five pounds of sugar. Add to each
quart of liquor two grains of bruised pepper, and eight
drachms of bruised cinnamon. After the whole has stood
three days, it is str Mined through flannel, and bottled for
use. Olivier asserts, [according to Bosc, in Nouveau Cours
Complet d' Agriculture,] that the inhabitants of Scio em-
ploy the leaves in dying silk of a deep green. They
are also employed in medicine as a vermifuge, febrifuge,
&,c. Collected in autumn, they are used in the prepara-
tion of leather; and from the wood of the peach tree the
color called rose pink is said to be produced.

A good peach possesses a thin skin, the flesh thick and
firm, abounding in a sugary, vinous, and high-flavored
juice; the stone small.

180 NEW AMERICAN ORCHARDIST.

CLASSIFICATION.

The systematic classification of peaches, first begun by
Miller and Duhamel, and afterwards greatly improved by
Mr. Robertson, [See Lond. Hort. Trans. Vol. HI. p. 384,]
was brought still nearer to perfection by the Count Lelieur,
by the editors of the Bon Jardinier, and by Mr. Lindley.
The systems of these last named differ not, however, from
each other very essentially.

The peach and the nectarine, both considered by the
French writers as one and the same fruit, yet form separate
classes. They have been divided into four classes — 1st,
the Peches, Freestone peaches, or those whose flesh sepa-
rates from the stone ; — 2d, the Pavies, Clingstone peaches,
or those whose flesh adheres to the stone ; — 3d, the Peches
lisse, Smooth peaches, or Freestone nectarines ; — 4th, the
Brugnons, or Clingstone nectarine. The flowers form three
divisions, accordingly as they vary in size; they are also
distinguished by their color ; and the leaves, from the dif-
ference in their formation, are divided into three classes.
Thus by these various distinctions, together with the vary-
ing 'qualities of the fruit itself, and the variation in the
growth of the tree, the accurate observer will be enabled
with facility, if not with certainty, to identify and to de-
scribe any particular variety.

The form of the glands, and their position, are distinctly
visible with the complete formation of the leaf; they re-
tain their character permanently, till the leaf falls in au-
tumn. The globose glands are to be found, on the foot-
stalks one, two, or more, and one, two, or more on the
points of the serratures. The reniform glands are also
situated, some on the footstalks, but those on the leaves
grow within the serratures ; they connect together, seem-
ingly, the upper and lower teeth of the serratures ; the
leaves of very vigorous branches have a greater number
of glands than are produced on the leaves of the globose
varieties. Sometimes, however, glands are only discerni-
ble on the leaves produced by branches of vigorous growth.

It has been stated, that the leaves, from the difference in
their formation, are divided into three classes; and that
the flowers also form three divisions, accordingly as they
vary in size The following figures representing the dif-

PEACHES.

181

ferent forms of the leaf, are from the London Horticultural
Transactions.

CLASS I. comprehends those whose leaves are deeply
and doubly serrated, having no glands. See Fig. 1.

Fig. 1.

CLASS II. includes those whose leaves are crenate or
serrulate, having globose glands. See Fig. 2.

Fig. 2.

CLASS III. contains those whose leaves are crenate o-
serrulate, having reniform glands. See Fig. 3.

16

Fig. 3.

182 NEW AMERICAN ORCHARDIST.

An accurate observer will distinguish other characters in
the glands ; they are either sessile or pedicellate ; but these
distinctions are too minute for application on the present
occasion.

VARIETIES.

CLASS I. includes Freestones, or peaches which part
freely from the stone. This class is divided into three
sections, according to the different periods of time in which
the fruit matures.

CLASS II. includes the Pavies, or Clingstones, arranged
in some measure according to the order of their maturity.

The epoch of the maturity of these fruits is calculated
for the climate of Boston ; but it was found impossible to
define this period with perfect accuracy, brought, as many
of them have been, from different latitudes ; the periods of
their maturity will sometimes vary a little from what I have
stated, in different seasons, and from various causes.

ABBREVIATIONS.

S. denotes those leaves which are serrated, and having no glands.
R. denotes these leaves whose glands are reniform.
G. denotes those leaves which have globose glands.
L., as applied to the flowers, denotes that they are large.
M. denotes that those flowers to which it is applied are of medium size.
S., as applied to flowers, denotes that they are small.
p. denotes that the flowers to which it is applied are of a pale color.
r. red.
d. dark.

I.

FREESTONES; OR PEACHES WHICH PART FREELY
FROM THE STONE.

SECTION I.

Includes those Freestone Peaches which ripen early, or
during August, and previous to the Wth September.

1. RED NUTMEG.

AVANT PZCHE ROUGE of the French.
The growth of this tree is exceedingly slow, its habits

PEACHES. CLASS I. 183

dwarfish. The fruit is bright scarlet next the sun ; globu-
lar, and very small ; it is sweet, juicy, and good. Middle
of July. Only valuable for its early maturity.

2. *EARLY ANNE.

AVANT PECHE BLANCHE of the French. ANNE.

The trees of this variety are of feeble growth ; the

young wood is subject to mildew ; fruit small, white,

globular ; the flesh white, melting, saccharine, and good.

The chief merit is its ripening early. August. [Flowers L.]

3. EARLY ROSE.

Of medium size ; pale in the shade, red next the sun ;
of an agreeable flavor, and valuable for its early maturity.
It ripens in August, and is of foreign origin.

4. *BURGESS'S BEAUTY.

Large, and very beautiful ; very early, or earlier than the
Early York ; better, and far more productive. The tree
bears uncommon crops, and the fruit is excellent. Such
is the character of this fruit, which I received of Mr.
Grant, of Middletown, New Jersey, where it ripens in
August.

5. BONAPARTE. Sinclair.

Large, handsome, uncommonly fine, and very early ;
ripening in August, or soon after the Nutmeg ; so named
for Joseph Bonaparte, the Count Survilliers, who imported
the fruit, the name being lost. Esteemed by Caleb R.
Smith, of Burlington, New Jersey, as the best market fruit
known at that place. This fruit I received of Robert Sin-
clair, of Baltimore.

6. *TICE'S EARLY.

Large, the largest and best of all the early peaches ; yel-
low in the shade, deep red next the sun ; flesh yellow, juicy,
sweet, delicious ; flavor unsurpassed. The tree generally
bears well, but is not always sure. Such is the character
of this fruit at Middletown, New Jersey, where it was
originated by Mr. Tice. It will here ripen by the middle of
August. This kind I received of Mr. Beers.

7. *WALTER'S EARLY.

Fruit large ; color white in the shade, red next the sun ;
flesh red, very juicy, and delicious. The tree is very pro-
ductive, but only on sandy soils. A new variety, received
from Mr. Beers, of Middletown, New Jersey, where this

184 NEW AMERICAN ORCHARDIST.

fruit is esteemed as the very best and most productive of
all the earliest peaches. It will ripen here at the 25th of
August.

8. *EARLY CRAWFORD.

Very large and handsome ; oblong ; pale yellow in the
shade ; deep red next the sun ; flesh yellow, juicy, sweet ;
relieved by an acid, very rich and excellent ; the tree a
great bearer. A new variety, which was received from
Mr. Beers. It was originated by William Crawford, Esq.,
of Middletown, New Jersey. It is there esteemed as the
very best of all early peaches, the most productive ana
profitable. It will here ripen the 25th of August. The
tree bears sufficiently full to allow the fruit to grow large.

9. *COOLEDGE'S FAVORITE.

COOLEDGE'S EARLY RED RARERIPE.

The tree is vigorous and most extraordinary productive.
A large, very handsome, globular fruit ; pale in the shade,
but of a fine red or crimson next the sun ; very melting,
juicy, sweet, and of a vinous flavor. This fruit ripens
very early, soon after the Early Anne, and is esteemed a
first-rate fruit by the cultivators for the markets of Boston.
It was originated by the late Mr. Joshua Cooledge, of Wa-
tertown, Massachusetts.

10. *EARLY RED RARERIPE.

The fruit is large ; of a deep red color, which covers
most of its surface ; of a globular form ; the flesh stained
to the stone with red ; melting, juicy, rich, slightly acid,
vinous, and excellent. A very valuable early fruit, and
deserves to be recommended.
U. *EARLY ROYAL GEORGE.

A very large, handsome, and superior fruit, of a globular
form ; of a yellow color in the shade, but of a fine deep red
next the sun ; the flesh melting, juicy, saccharine, vinous,
and most excellent. It ripens in August, and is one of the
very best of all peaches, and a most productive kind.
12. *EARLY ROBINSON CRUSOE.

Large, round, and very handsome ; pale in the shade ;
pale red next the sun ; very juicy, sweet, and delicious. A
very first-rate fruit, and add to this, the tree bears very ex-
traordinary crops. It ripens the 10th of September. This
superior new fruit, which I received of Colonel Carr, was
raised by Dr. Coxe, of Philadelphia, from a stone brought

PEACHES. CLASS I. 185

by Lieutenant Coxe, of the navy, from the Island of Juan
Fernandez, in the Pacific Ocean — the far-famed island of
Alexander Selkirk, or of Robinson Crusoe.

13. EARLY PURPLE. N. Duh. Bon Jard.

POUBPRJE HATIVE, LA VINEUSE, Pficne DU VIN, Ibid.
One of the most beautiful of peaches ; encompassed by a
middling suture ; of a globular form, flattened at the base ;
its height twenty-six lines ; flowers large, and brighter
than those of the Grosse Mignonne ; the fruit large, and
of a deeper red ; the flesh equally melting and fine, vinous
and high-flavored. August.

14. EMPEROR OF RUSSIA.
SERRATED LEAF, or UNIQUE.

The tree grows slowly, and is liable to mildew. The
leaves are deeply and coarsely serrated, like the teeth of a
saw ; the fruit is unequally divided by a deep suture ; its
flavor good. It ripens in August. [Flowers S.] This
variety, according to Mr. Floy, was found wild in the
woods of New Jersey.

15. *YELLOW ALBERGE.

ALBERGE JAUNE, PECHE JADNE, ROUSANNE.

SAINT LAURENT JAUNE. Bon Jard.

PETITE ROUSSANNE. Bon Jard.

ROSASNA. Lindley. ALBERGE. Coxe.

A middle-sized, globular fruit, of a yellow color in the
shade, deep red next the sun ; a deep suture extends
from summit to base ; the flesh deep yellow, but red-
next the stone, melting, juicy, rich, sweet, vinous, and ex-
cellent. A superior fruit, ripening in August.

16. DOUBLE MONTAGNE. Lind.
Siox. Forsyth. EARLY DOUBLE MOUNTAIN.
MONTAUBAN. T/iompson.

Middle-sized, of roundish form; color greenish white in
the shade, pale red, marbled with deep red next the sun ;
flesh white, melting, juicy, high-flavored ; stone ovate,
rugged. A beautiful and excellent fruit, ripening in
August. [Leaves S. Flowers L.]

17. *BELLEGARDE.

NOIRE DE MONTREUIL, GALANDE, BOH Jard.
VIOLET HATIVE of some English authors.
SMOOTH-LEAVED ROYAL GEORGE of some.
The tree is vigorous and productive; the fruit is of
medium size, much colored, and almost black ; the flesh
resembles the Belle de Vitry; it is firm, saccharine, vi-
16*

136 NEW AMERICAN ORCHARDIST.

nous, and one of the best of peaches. It ripens in August.
[Leaves G. Flowers p.]

18. *GROSSE GALLANDE.

Large and very handsome, of round form; white in the
shade, red next the sun ; flavor excellent. A very superior
fruit, which some have confounded with the Bellegarde.
It ripens early in September.

19. BUCKINGHAM MIGNONNE. Pom. Mag.
BARRINGTON. Pom. Mag. Land. Hart. Cat.

" Leaves crenated, with globose glands ; flowers large ;
the fruit is large, roundish, somewhat elongated; pale yel-
lowish green, but deep red and marbled next the sun ; the
flesh yellowish white, rayed with crimson next the stone ;
melting, juicy, and very rich. A productive and handsome
variety."

20. *GROSSE MIGNONNE.

MIGNONNE, GROSSE MIGNONNE, VELOUTEE DE MERLET, of
the French.

GRIMWOOD'S NEW ROYAL GEORGE, EARLY VINEYARD.

ROYAL KENSINGTON. Pom. Mag. Lind.

VINEUSE DE FROMENTIN. Thompson. TRANSPARENT. Ib.

ROYAL SOUVERAIN. Ib. POCRPRE DE NORMANDIE. Ib.

BELLE BEACTE. 76.

SMOOTH-LEAVED ROYAL GEORGE. Ib.

MORRIS'S RED RARERIPE.

This last synonyme I have added on the authority of a
gentleman near Boston, of great intelligence and experi-
ence. This peach, exhibited by Mr. Vose, has been ad-
judged as deserving the premium of the Massachusetts
Horticultural Society, for-oneor two successive years, and
is probably one of the most beautiful and delicious varie-
ties in cultivation. The fruit is large, depressed, hollow
at the summit ; its suture moderately deep ; the skin
slightly downy ; of a fine deep red next the sun, marbled
on a yellow ground towards the shade ; the flesh pale
yellow, rayed with red next the stone, melting, juicy, of a
rich, vinous flavor ; the stone rugged, ovate. Last of
August. [Leaves G. Flowers L. d. r.]

21. *GE9RGE FOURTH.

The fruit is of medium size, downy ; of a globular form,
swollen on one side ; pale yellow in the shade, dark red
next the sun; the flesh pale yellow, but red next the stone;
of a rich and excellent flavor. A most superior fruit, which
originated, "according to Mr. Floy, in the garden of Mr.

PEACHES. CLASS I. 187

Gill, Broad Street, New York. [Leaves large, G. Flowers
red, S.]

22. * HOFFMAN'S FAVORITE.

A large, round fruit; pale in the shade, red next the
sun ; the flesh juicy, sweet, vinous, and excellent. Early
in September. A very beautiful fruit, of first-rate quality,
and very remarkably productive.

23. *JACQUES.

Roundish oblong, of good size ; of a yellowish color,
but red next the sun ; flesh yellow, melting, juicy, sweet,
and excellent. The tree bears well. Early in September

24. *MARIE ANTOINETTE.

RED VELVET.

Large and beautiful ; all covered with dark red, and re-
sembling velvet ; juicy, sweet, and excellent. Received from
Mr. Lyman, of Manchester, near Hartford, Conn., where
this fruit is esteemed even as superior to the George
Fourth. The tree is very productive, ripening 1st Sept.

25. *MELLISH'S FAVORITE.

NOBLESSE, according to some.

A very beautiful and excellent fruit, of good size and
globular form ; fine yellow in the shade, of a fine deep
crimson or purple color next the sun ; juicy, rich, sweet ;
of a superior flavor. It much resembles the Washington.
The tree is a great bearer. A most capital variety for its
fine qualities and great productiveness; very superior to
the Noblesse. Early in September.

26. *MONSTROUS FREESTONE.

Very large and round, very beautiful; high colored, with
red next the sun ; rich, juicy, sweet ; a fruit of extraordinary
quality both for flavor, size, and beauty. Early in Sep-
tember. The tree is moderately productive.

27. *MORRIS'S WHITE RARERIPE.

MORRIS'S WHITE Luscious.

The fruit is large, round or oval ; of a delicate white
color ; the flesh white, juicy ; flavor sweet, rich, and ex-
cellent. Middle of September. [Leaves R. Flowers S. p.]

28. MOUNTAINEER. Thompson.

Raised from the Red Nutmeg and Early Violet Nec-
tarine The fruit is sometimes partly smooth ; the size
large; pale yellow in the shade, red next the sun; ol

188 NEW AMERICAN ORCHARDIST.

excellent flavor. It will ripen in August. [Leaves G.
Flowers L.]

29. *OLDMIXON FREESTONE.

A large peach, of a yellowish white color, with a fine
red blush next the sun; the form a little oblong; the flesh
is sweet, rich, juicy, and excellent. It ripens the last of
August. A beautiful and superior variety.

30. *ORANGE PEACH. APRICOT PEACH of
Duhamel.

The fruit is large, of a globular form ; of a fine yellow
color ; the flesh very sweet, juicy, rich, and excellent. It
ripens about the middle of September.

31. *PRESIDENT.

A large, downy fruit, roundish, approaching to oblong;
a shallow suture ; pale yellowish green, but red next the
sun ; the flesh is whitish, juicy, melting, rich, and high-fla-
vored ; the stone is large, pointed, rugged. With us this
fruit is very first-rate ; and add to this the tree is a great
bearer. September. [Leaves G.]

32. *RED MAGDALEN.
MAGDELEINE A MOYENNE FLEURS. Bon Jard.
MAGDELEJNE ROUGE TARDIVE ou A PETITE FLEURS. Ib.
ROYAL GEORGE of the English, according to the Pom. Mag.
MILLET'S MIGNONNE, LOCKYER'S MIGNONNE. Ib.

NEW ROYAL CHARLOTTE. Thompson.

That the Red Magdalen and Royal George are identical,
has been renewedly asserted by a gentleman here of great
observation and experience. I have ventured, therefore, to
restore the original, and suppress the English name of
Royal George, except as a synonyme. The young wood
is liable to mildew. The fruit is large, globular, with a
suture moderately deep on one side; dark purplish red
next the sun, yellowish white in the shade, mottled with
red at the junction of the colors ; the flesh white, rayed
with red next the stone; melting, juicy, and high-flavored.
September. [Leaves S. Flowers S.]

33. *SARGENT.

So called from the name of the gentleman in Pearl Street,
Boston, with whom this variety originated. The tree is of
moderate growth, but wonderfully productive ; the young
wood extremely subject to mildew. A medium-sized,
round fruit; of a yellow color in the shade, slightly red
next the sun ; the flesh is yellow, juicy, sweet, and very

PEACHES. CLASS I. 189

delicious. A handsome and fine variety. Early in Sep-
tember.

34. *SNOW PEACH.

The tree is an abundant bearer. The fruit is of hand-
some size, round ; the skin very thin, white, and delicate :
the flesh very tender, juicy, sweet, and delicious. A beau-
tiful and excellent fruit. It is sometimes called White
Blossom, or Willow. The blossoms are very white, and
the tree resembles a willow.

35. *WASHINGTON RED FREESTONE.

The tree is wonderfully productive ; the fruit is of good
size, round ; of a fine yellow color in the shade, fine dark
crimson next the sun ; juicy, rich, of a sweet, vinous, and
delicious flavor. A most beautiful and superior fruit.
Early in September.

36. *YELLOW RARERIPE.

Large, globular- formed ; yellow in the shade, dark pur-
plish red next the sun ; very handsome ; flesh sweet, juicy,
uncommonly delicious A very extraordinary fruit. The
tree bears prodigious crops. One of the best of all
peaches. It ripens 10th September. There are many
varieties of this name, and but few or none equal.

SECTION II,

This Section includes those Freestone Peaches which ripen
during Mid-Autumn, or from the tenth to the last of
September.

37. BRAINARD'S LARGE YELLOW.

Large ; yellow in the shade, red next the sun ; of excel-
lent flavor ; ripening in September. A fine new variety,
which I received from Manchester, of Mr. Lyman, who es-
teems this one of the best of peaches.

38. COLUMBIA.

A large and very singular peach, with an extremely
rough and thick skin, of a dull red color, marbled with
blotches of a dark, dusky red ; its form rather flattened,
with a suture well defined ; the flesh yellow, melting, juicy,

190 NEW AMERICAN ORCHARDIST.

rich, fibrous, and well-flavored. September. This peach
is a curiosity. Mr. Coxe, who probably originated this
variety, calls it a fruit of uncommon excellence.

39. HOGG'S MALACATUNE.

Large ; yellow in the shade, fine red next the sun. The
tree is very productive. This variety I received of Mr. Ly-
man, who esteems it the best of all the Malacatune family
known to him. It ripens the 20th September, Raised
by Mr. Thomas Hogg, of New York.

40. "LAFAYETTE FREE.

Size medium to large; round; pale in the shade, fine
dark crimson next the sun ; flesh very juicy and delicious,
and deep stained with crimson throughout. A beautiful
variety. Last of August. This fine fruit was received of
Mr. Joseph Beers. It much resembles the Brandy Peach.

41. *MALTA.

PECHE MALTE. Dvh. BELLE DE PARIS. Bon Jard.

MALTE DE NORMANDIE. Hort Soc. Cat.

ITALIAN PEACH of Mil., according to the Pom. Mag.
The fruit is above the medium size ; pale yellowish
green, but next the sun somewhat marbled with purplish
red ; globular, a little flattened, encircled with a slightly-
depressed suture ; flesh yellowish, juicy, rich, vinous, and
of superior flavor. An excellent and most productive va-
riety, ripening in September. [Leaves S. Flowers L. p.]

42. *NIVETTE. R. M.

VELOUTEE TARDIVE, Jard. Fruit, according to Bon Jard.
The fruit is large, a little oblong, downy, green in the
shade, and deep red next the sun ; the flesh firm, saccha-
rine, and high-flavored. A most superior fruit, and highly
deserving. September. [Leaves G. Flowers S.]

43. RED MAGDALEN COURSON.

MAGDELEINE DE COCRSON, MAGDELEINE ROUGX.

PAYSANNE. Bon Jard. p. 295.

The tree is vigorous and productive. The leaves have
deep serratures, and are without glands ; flowers large and
pale; the fruit is rather large, round; pale yellow in the
shade, of a beautiful red next the sun ; flesh firm and vinous.
Beginning of September. [Leaves S. Flowers L. p.]

44. WHITE MALACATUNE. Coxe.

WHITE RARERIPE. Coxe*

A large fruit of extraordinary excellence ; of a pale yel-
lowish white color ; the flesh yellowish white, firm, melting,

PEACHES. CLASS I. 191

rich, and of excellent flavor ; the stone is not unfrequently
cracked. Mr. Coxe states that it is the most admired fruit
of the season, which is August, and that, if not too ripe,
it makes a most delicious preserve.
45. *YELLOW RED RARERIPE.

The tree is of very rapid growth. The fruit is beautiful,
of a large size, and globular form ; of a fine yellow or gold-
en color in the shade, but dark purplish red next the sun;
the flesh deep yellow, rich, sweet, juicy, and of a most de-
licious flavor. A very first-rate and extraordinary variety.
The tree is a great bearer. Ripe middle of September.

SECTION III.

This Section includes late Freestones, or those which
ripen from the last of September to November.

46. *BELLE DE VITRY.

ADMIRABLE. Duh. Coxe. R. M.

A large fruit, of a fine red color next the sun, yellowish
white in the shade; the form globular, divided by a suture;
a broad, deep cavity at its base; the flesh is white, stained
with red at the stone; melting, jaicy, sweet, vinous, and
excellent. A superior fruit. September.

47. *BEERS'S LATE RED RARERIPE.

Very large, one of the largest of all peaches ; oblong ;
white in the shade, pale red next the sun ; very juicy, and
fine-flavored. The tree bears well. This fine fruit I
received of Mr. Joseph Beers, of Middletown, New Jersey.
It was originated by him. At that place it ripens the
15th of September, and will here ripen on the 25th.

48. *CRAWFORD'S LATE MALACATUNE.
Very large and handsome, round; fine yellow in the

shade, dark red next the sun ; flesh yellow, sweet, juicy,
excellent. In appearance and flesh, it resembles Craw-
ford's Early, or Tice's Early, and is the largest, finest, very
best, and most productive of all peaches; and so esteemed
at Middletown, New Jersey, from whence, and from Mr.
Joseph Beers, I received this fruit. Ninety of these

192 NEW AMERICAN ORCHARDIST.

peaches have filled a basket which contains over three
pecks. Originated by William Crawford, Esq., of that
place. It there ripens the 20th of September, and will
ripen the last of September with us.

49. *GOLDEN RARERIPE.

CAMD.EH.

Large, round, very beautiful ; fine yellow in the shade,
orange or red next the sun ; flesh juicy, sweet, and deli-
cious. A fruit which I received from Mr. Joseph Beers,
of Middletown, New Jersey. It much resembles Crawford's
Late Malacatune, and ripens a week previous. The tree
bears well, but is not so extraordinary for its productive-
ness, as is that excellent variety.

50. *HEATH.

KESRICK'S HEATH.

This noble variety was received from the late Gen. Heath,
of Roxbury, of revolutionary memory ; hence its name.
The tree is very vigorous, and extraordinarily productive,
and is probably a native. The fruit is very large, oblong,
and beautiful; specimens have frequently been seen weigh-
ing half a pound ; pale yellowish green in the shade, but
beautiful deep crimson or violet next the sun ; unequally
divided by a slight suture, which terminates in a point; the
flesh is melting, juicy, rich, vinous, agreeably acid, and
good. A capital fruit. Middle of September.

51. »LATE ROBINSON CRUSOE.

Large, round ; white in the shade, pale red next the sun ;
very juicy and delicious. The tree bears very extraordi-
nary crops, ripening the 1st of October. This most ex-
cellent fruit I received of Colonel Carr. It was raised by
Dr. Coxe, of Philadelphia, from stones brought by Lieu-
tenant Coxe, of the United States navy, from the Island of
Juan Fernandez, in the Pacific Ocean ; hence its name.

52. MORRISANIA POUND

HOFFMAN'S.

The fruit is very large, round ; pale green in the shade,
red next the sun ; very juicy and delicious; ripening late,
about the middle of October. Mr. Floy states that this
variety was received of Gouverneur Morris, of Morrisania,
near New York; but it was originated by Martin Hoffman,
Esq. [Leaves G. Flowers S.]

PEACHES. CLASS I. 193

53. *SMOCK FREE.

Very large and first-rate; some have measured 12 inches
iu circuintereuce ; oblong ; pale yellow in the shade, dark
red next the sun ; flesh juicy, fine, a little acid. One of the
best of all very late peaches, and so esteemed at Mid-
dletown, New Jersey, from whence, and from Mr. Beers,
I received the fruit. It there ripens from the last of Sep-
tember to the 15th of October. Generally this fruit will
ripen well in our more northern climate; but in some years
it may prove too late.

54. CHINA FLAT PEACH. Hort. Trans. Braddick.
JAVA PEACH.

A most singular and curious peach, which is said to be
much cultivated and esteemed in China. The diameter
from the eye to the stalk is less than three quarters of
an inch, and consists wholly of the stone and a skin which
covers it. The thickness of its sides is one inch and an
eighth, while its transverse diameter is two inches and a
halt. The skin is pale yellow, mottled with red next the
sun, and covered with hue down ; the flesh pale yellow, a
beautiful radiated circle of fine red surrounding the stone,
which is flatly compressed, small, rough, and irregular.
The fruit is melting and good, being sweet and juicy, with
a little Noyeau flavor and bitter aroma. In 1840, this
curious variety was here received by a renewed importa-
tion from Europe, and a first-rate source. [Leaves R.
Flowers L.J

55. ISPAHAN. N. Dull. PI. xxiv.

FKCHEII I>'!SPAHAN. 76.

This singular tree was discovered in 1799, by Brugniere
and Olivier, at Ispahan, the capital of Persia, in the vast
Royal Gardens, where were concentrated most of the fruits
of Asia. The branches are very slender and numerous,
ihe leaves very narrow, finely serrated, of a delicate green
color, and unlike those of any other variety known. The
fruit is nearly spherical : the skin of a whitish green,
slightly downy; flesh greenish white, melting, and sepa-
rates from the stone ; juice abundant and delicious.

53. YELLOW ADMIRABLE, OR APRICOT PEACH

Bon Jard. 1828, p. 293.

ABRICOTEE, ADMIRABLE JAUNE, PECHE D'ORANGE.
GROSSE JAUNE, PECHE DE BURAI, SANDAME HERMAPHRODITE.
The leaves have reniform glands ; flowers large ; the
17

194 NEW AMERICAN ORCHARDIST.

fruit is very large, yellow while immature, but at maturity
a little laved with red next the sun ; the flesh firm, yellow,
with a little of the flavor of the apricot. Very late and fine.

57. CARDINALE. N. Duh. PI. ccxxxvu.

CARDINALE DE FURSTENBERG. Thompson.

The fruit is medium-sized, flattened at its summit ; swoll-
en on one side of the suture ; the skin dull gray violet, very
downy and hoary ; the flesh marbled with violet red, but
slightly tinged with yellow next- the stone; not very juicy,
and deficient in flavor, in the climate of Paris, where it
ripens from the 10th to the 20th of October. In warmer
climates it is good, and in Italy excellent. A variety of
the Blood Peach, excellent for preserving. [Leaves S,
Flowers L. p.]

58. DWARF ORLEANS.
PECHER NAIN. JV. Duh. PI. cccci.

A singular and most diminutive tree. Flowers pale,
large, and from twelve to fifteen lines in diameter ; the
flesh juicy, and generally bitter. This very ordinary fruit
does not ripen till late, the middle of October. It is only
cultivated for curiosity ; and often cultivated in a pot, and
brought with its fruit to the table. [Leaves large, S.]

59. *TETON DE VENUS.

ROYALE.

The tree is one of the most vigorous in its growth known,
and very productive. The fruit is large, of a pale yellow-
ish green in the shade, bright red, darkly marbled, next the
sun; form globular, a little lengthened ; it is encircled by a
broad, deep suture, terminating in a large, obtuse point at
its summit ; the flesh melting, of a greenish yellow, but at
the stone it is red ; and of a sweet and excellent flavor. It
ripens early in October. There are two or three varieties
bearing this name. This is the variety described in the
New Duhamel, and a most superior fruit.

PEACHES. CLASS II. 195

CL.ASS II.

CLINGSTONES OR PAVIES, OR THOSE PEACHES
WHOSE FLESH ADHERES TO THE STONE.

This class of peaches is preferred to all others, by the
inhabitants of warm climates.

60. EARLY NEWINGTON. Coze.

A beautiful fruit, of medium size, and globular form ; of
a white color in the shade, but red next the sun ; the flesh
juicy, rich, and high-flavored ; the stone is small. Last
of July. [Leaves R. Flowers L.]

61. *CATHERINE. R. M. Esq. Pom. Mag.
OLDMIXON CLINGSTONE.

Fruit large, round, variable ; color a beautiful red next
the sun, marbled and dashed with darker shades; pale yel-
low in the shade ; flesh very white, tinged with yellow, but
firm, of a deep crimson next the stone ; juice abundant,
and of a very rich and sweet flavor ; stone middle-sized,
roundish oval, very slightly pointed. It ripens with us
in September. Mr. Manning has stated that neither this,
the Old Newington, nor the Oldmixon Clingstone, can
be distinguished from each other by their external appear-
ance, and are all first-rate fruits. [Leaves R. Flowers S.]

62. *DIANA.

Very large, round ; pale in the shade, fine red next the
sun ; rich, juicy, vinous, and excellent. The tree bears
constantly and very abundantly. It ripens in September.

63. *LAFAYETTE CLINGSTONE.

A very beautiful fruit, of a fine yellow color in the shade ;
bright red next the sun ; juicy, and of excellent flavor.
The tree is a most productive and excellent variety. August
Sometimes called Meiggs's Lafayette.

64. "LEMON CLINGSTONE.

PINE-APPLE, OR KENNEDY'S LEMON.

The fruit is rather large, oblong, and pointed ; of a deep
yellow color in the shade, but of a dark fine red next the
sun ; the flesh is yellow, rich, vinous, a little acid ; it is
stained with red next the stone. September. [Leaves R.
Flowers S.]

~

196 NEW AMERICAN ORCHARDIST.

65. *OLD NEWINGTON.

This fruit is large and globular ; pale yellow in the
shade, but of a fine bright red next the sun, sometimes
marbled with deeper red; the flesh is yellowish white,
very juicy, rich, sweet, and well-flavored. An excellent
fruit, ripening in September, and productive. [Leaves S.
Flowers L.]

66. RODMAN'S RED. C.

Large, round, and very beautiful; pale in the shade,
fine red next the sun ; juicy, vinous, very delicious. The
tree is a great and constant bearer. A very popular fruit at
Philadelphia. September.

67. *SPANISH. C.

A large, round fruit, of a pale color in the shade, red next
the sun, and very beautiful ; very juicy, sweet, vinous, and
excellent. The tree bears moderately. Early in October.

68. *WASHINGTON CLINGSTONE.

A large fruit; its color inclining to white, but next the
sun a fine blush ; of globular from ; flesh melting, juicy,
sweet, and excellent. A superior fruit, ripening in Sep-
tember. [Leaves R. Flowers S.]

69. PA VIE JAUNE. N. Duh. PL CCCLXXXIX.
PERSICA NEWTONII. 76.

PAVIE AI.BEHGK, PERSE^UE JAUNE. Bon Jard.

YELLOW PERSE^DE.

The petioles have reniform glands ; the fruit is very
beautiful, very large, round, a little flattened at its summit,
and marked with a groove; its diameter thirty-three lines;
the skin is downy, yellow in the shade, of a very deep red
next the sun ; the flesh yellow, firm, not fibrous, and red or
of a blood color next the stone ; the juice abundant, sweet,
and vinous. The stone is oval, obtuse, and of middling
size. Ripe 12th September, at Paris. Excellent in warm
summers. [Leaves R.]

70. PAVIE ADMIRABLE. Bon Jard.

INCOMPARABLE of the English and Lindley.
The fruit is large, roundish, swollen on one side ; skin
pale yellow, but pale red shaded with light scarlet or deep
crimson next the sun ; the flesh pale yellow, but red at the
stone; juice sugary, and well-flavored ; stone roundish, and
almost smooth. It ripens at the time of the Catherine.
[Leaves R. Flowers S. P.]

PEACHES. CLASS II. 197

71. GROSSE PERSEQUE. Bon Jard. p. 298.
PERSEQCE ALLONGE. Ib.

The tree is productive in unsheltered situations ; the
fruit large and oblong, with swellings on its surface, of a
red color next the sun. It requires a warm exposition,
and will ripen with us late in September. [Leaves R.
Flowers S.]

72. PA VIE MAGDELEINE. Bon Jard. p. 294, 296.
PAVIE BLANC.

The tree is vigorous ; the fruit is large and downy ; white
in the shade, and a beautiful red next the sun ; the flesh
white, fine, melting, and of an agreeable musky flavor.
This fruit will ripen about the last of September. [Leaves
S. Flowers L. P.]

73. MONSTROUS POMPONNE. Bon Jard. p. 297.

PAVIE DE POMPONNE, GROS MELECOTON, }
GROS PERSEQUE ROUGE, \ofthe French.

PAVIE MONSTREUX, PAVIE CORSU, )

The fruit is the largest of all peaches, and often termi-
nates in a point at its summit. It is downy ; of a waxen white
color in the shade, of a very lively and deep red next the
sun ; the flesh is firm, and excellent cooked. It requires a
warm exposition, and ripens, in favorable seasons, the end
of October at Paris. This fruit will ripen earlier with us.
[Leaves R. Flowers L.]

74. BLOOD PEACH.

Large, oblong; downy; of a very dark violet or crim-
son color ; flesh dark crimson or blood red to the stone;
flavor ordinary, but highly valuable and beautiful for
preserving, and by many deemed even preferable to the
quince. The tree is very productive.

75. *HYSLOP'S CLINGSTONE.

The trees of this variety are vigorous and productive.
The fruit is large, rather oblong ; of a white color in the
shade, changing to fine deep red next the sun ; the flesh
melting, very juicy, sweet, vinous, and excellent. This
variety ripens in October, and may be preserved till late in
November, and is the latest variety which will generally
answer in Massachusetts.

76. *WILLIAMSON'S. C.

The tree is very extraordinary productive. The fruit is
oblong, of good size, and terminated by a point; very white

198 NEW AMERICAN ORCHARDIST.

in the shade, but red next the sun ; very juicy and fine-fla-
vored. Middle of October.

77. SMOCK CLINGSTONE.

Very large, oblong ; yellow in the shade, dark red next
the sun ; flesh juicy, rich, a little acid ; one of the best of
all the very late Clingstones, and so deemed at Middle-
town, New Jersey, from whence, and from Mr. Joseph
Beers, I procured the fruit. Raised by Mr. Smock, of
that place. In some unfavorable seasons, this excellent
fruit may not fully mature in the latitude of Boston, ex-
cept only in warm situations. New and very productive,

78. HEATH CLINGSTONE.

The fruit is very large, rather oblong, terminated by a
point at its summit ; of a cream color, with an occasional
blush next the sun ; the flesh is tender, melting, extremely
juicy, and rich. It ripens late, too late for the climate of
New England, except in very favorable seasons. Mr. Coxe
informs us that this fruit was raised from a stone brought
from the Mediterranean, by Mr. Daniel Heath, and in his
estimation is superior to all other peaches known ; the stone
generally opens, and the fruit, if not too ripe, is one of the
most admired preserved in sugar ; that it ripens in Octo-
ber, and keeps till December. [Leaves R. Flowers S.]

CLASS III.

ORNAMENTAL VARIETIES OF THE PEACH.
79. DOUBLE FLOWERING PEACH.

PECHE A FLEURS DOUBLES. Bon Jard.
The leaves have reniform glands. The tree is culti-
vated for the beauty of its flowers, which are often semi-
double and very large. Fruit good and pretty numerous.
September.
SO. CHINESE DOUBLE FLOWERING PEACH.

AMYGDALIS SINENSIS PLEWO.

A new and beautiful variety of Double Flowering
Peach, lately received from England.
81. AMYGDALUS MACROCARP^E.
8*. AMYODALUS ORIENTALIS

PEACHES. CLASS IV. 199

CXASS IV.

ADDITIONAL LIST OF PEACHES.

Some of the following peaches are new. They are

mostly native fruits, a small portion of them only being

of foreign origin. All of them are undoubtedly good, and

many of them are excellent. Part of them will prove very

productive, and all that could possibly be desired in this

respect : but doubts exist in relation to the productiveness

of some portion of them.

ASTOR'S SEEDLING. Large; round; yellow and red; de-
licious. September.

BELLE CHEVEREUSE. Large ; red ; vinous ; excellent.
August.

BENNETT'S RARERIPE. Large ; red and white ; hand-
some; productive. Early.

*BERGEN'S YELLOW. Yellow ; fine. September. Extra

BOURDINE. Large ; round ; red ; sweet ; vinous. Sept.

BRANDY PEACH. Beautiful ; medium size ; round ; deep
red ; flesh crimson ; good. August.

BRODIE'S C. Beautiful ; large ; round ; red ; juicy ; fine ;
moderately productive. September.

CLINTON. Fine and handsome. September.

CONGRESS C. Large ; red ; juicy ; fine ; mod. bearer. Sept.

DE TONDENSIS. Large; fine; first quality; red and
white ; moderately productive. September.

Dix PEACH. Large; productive; first-rate.

DOUBLE SWALSH. Medium size ; ovate ; red ; fine-
flavored ; tolerably productive.

EAGLE'S RED. Beautiful; large; red; fine. Sept.

EARLY MIGNONNE. A small variety of the Grosse Mig-
nonne. August.

EARLY YORK. Large ; excellent ; mod. bearer. August.

ENGLISH CHANCELLOR. Large ; oblong ; red ; rich ;
vinous.

OILMAN'S EARLY. Ripe soon after Nutmeg; new; pro-
ductive; good. August.

200 NEW AMERICAN ORCHARDIST.

GOLDEN PURPLE C. Medium size ; beautiful ; round ;
yellow, dark crimson ; sweet ; very productive. August.
JOSE SWEET. A fine fruit.

LADY ANNE STEWARD. Handsome and fine.

LATE CHEVEREUSE. Oblong ; medium size ; red : good.
September.

LATE PURPLE. Medium size; round; deep red; ex-
cellent. September.

MAGDELEINE DE BOLWILLER. Medium size ; red ; ex-
cellent. August.

MAMMOTH C Large ; red ; juicy ; fine. September.

MIFFLIN'S PENNSYLVANIA. Large; fine ; from Penn.

MIGNONNE FRIZEE. A variety of the Grosse Mignonne;
singular. August.

MOORE'S RARERIPE. Large; round; excellent; produc-
tive. September.

MURRAY'S MALACATUNE. Large and fine.

PETITE MIGNONNE. Small ; round ; yellow and red ;
productive ; excellent. 1st of August.

PINCKNEY'S C. Very large ; red ; excellent ; late. Oct.

POOLE'S LATE FREE. Large and excellent; late; from
Philadelphia. October.

PRINCE'S RED RARERIPE. Beautiful ; round ; red ; first-
rate ; moderately productive. September.

PRINCE'S PARAGON. Large ; beautiful ; new. September.

ST. MICHAEL. New ; from France.

SPRING GROVE. Medium size ; round ; red ; fine ; very
early. August.

STRAWBERRY. Beautiful ; deep red ; medium size ; flesh
crimson ; good. August.

SWEETWATER. Medium size ; white ; good. August.

TROTH'S EARLY. New; very early and fine; a Jersey
fruit. August.

VAN ZANDTS. Large ; red and white ; excellent ;
moderately productive. September.

VINEUSE DE FROMENTIN. Large; oblong; red and
white; excellent; moderately productive. 1st of Sept.

PEACHES. CULTIVATION. 201

WARD'S LATE FREE. Large and fine; highly esteemed

in Pennsylvania. October.

WELD'S FREE. Large ; round ; excellent. September.
WHITE MAGDALEN. Large ; white and red ; musky ;

good. August.

CULTIVATION.

The peach tree is usually raised by planting the stones
in autumn. Some, however, preserve them in soil exposed
to the frosts of winter. In spring they are cracked, and
either sown in beds or planted in the nursery, in rows four
feet asunder, and about a foot distant in the row. In the
same year or the year following, they are inoculated. The
peach tree is usually inoculated on the peach stock. They
are, however, sometimes propagated on the almond ; some-
times on the plum stock. Mozard, according to Loudon,
" prefers plum stocks, where the soil is strong and black ; "
and Dubreuil recommends a plum stock for a clayey soil,
and the almond stock for such as are light and sandy.
The same opinion is held by the Montreuil cultivators.
At Montreuil, we understand, the plum stock is not used,
because the soil is dry. Use only the peach stock or al-
mond on such soils.

Peaches thrive best near the banks of rivers, and espe-
cially those of brackish water. The curculiones are stated
to avoid a moist atmosphere and salt air on the borders of
rivers or the sea.

SOIL, DISTANCE. The most suitable soil for the peach
tree is a rich, sandy loam: a light soil answers well. The
soil of Montreuil, as above stated, is dry. The peach tree
will not flourish on a cold, stiff, wet soil. On such a soil
they may grow vigorously, but they produce but little fruit,
and that of ordinary quality. Some assert that they are
more uniformly productive on the north side of hills, as it
prevents their too early advancement before the vernal
frosts are past. Ten or twelve feet asunder is deemed a
good distance for the peach tree, in the colder latitudes;
but in warmer climes, a greater distance is required.

202 NEW AMERICAN ORCHARDIST.

MALADIES. The maladies to which the peach tree is
subject are,

1st. The Curculio. For the remedies for this, see IN-
SECTS, in the former part of this work.

2d. The worm which feeds on the sap-wood beneath
the bark, principally near the surface of the earth.

The worm is produced by a fly which, from the middle
of June to the first of August, deposits its eggs on the
bark of the tree, generally at its root, where the bark is
tender. These are soon hatched, and the worm shortly
penetrates beneath the bark, where it commences its work
of destruction, devouring the sap-wood often around the
whole circumference of the tree, causing the gum to exude,
and often death.

Much has been written and said of this insect ; yet the
prevention is very easy, provided there is a necessity for
it, which is not the case in all soils and situations. It
seems with us only an occasional evil, and the remedies
are seldom required. Whenever serious suspicions arise,
let every tree be carefully searched at the surface of the
earth, and the worm destroyed by probing with a pen-
knife or pointed wire. A bout the beginning of June, form
around the trunk of the tree a small conical mound, to the
height of eight inches or a foot above the natural surface
of the earth. Unleached ashes, which might be preserved
for this purpose, are, without doubt, the best and most
useful substance, and each tree will require about a peck.
Charcoal, broken small, has been recommended; also cin-
ders from the blacksmith's forge, to be placed around the
trunk for protection. But any thing else, even a small,
conical mound of soil, is found to answer. The design of
this is, to protect that portion of the tree where the bark
is most tender. Let this mound be levelled in October, and
the bark will harden again beneath where it was placed.
I am inclined to believe the potash wash, before described,
would answer every purpose, as it does with the apple tree,
if applied at the suitable time, also the wash recommended
by Mr. Lindley. I have already stated, in Section XII. of
the former part of this work, that in those soils thus in-
fested, refuse tobacco has been applied around the trunk
of the tree and at its foot, the effluvium of which has been
found effectual in preventing the attacks of the grub.
Poudrette has also been applied around the trunk, the am-

PEACHES. CULTIVATION. 203

monia or odor of which has proved an effectual protection.
Also coal tar. A gentleman of Nantucket has tried it on
the plank of his ships which sail to the Pacific, to preserve
them from the attacks of the sea-worm. The odor it ex-
hales is powerful and lasting.

Another cheap, easy, and effectual mode is practised by
Mr. Vose, of Dorchester. About the last of May, the soil
is removed to the depth of two inches round the trunk ; a
composition of clay, ashes, &.C., is applied with a brush,
and over this stiff brown paper is wrapped around the tree
to the height of a foot, and the earth replaced. Sharp
sand placed around the trunk of the tree, in a small, conical
mound, has, it is stated, been found an effectual protection,
from experiments made in Pennsylvania. And from ex-
periments made in the state of New York by Mr. Van Rens-
selaer, it appears that powdered charcoal placed around
the trunk to the depth of two inches, is a protection. But
the scoria from the blacksmith's forge would probably
prove at least as effectual. Lastly, lime mortar, mixed with
sulphur, is found good. And common lime mortar alone,
applied round the tree, has been found effectual. With us
no remedy is generally needed.

3d. But there is another malady, which I believe is
unknown in New England, or at least I have never seen
or heard of such a disease with us. It is by some called
the yellows ; and, according to Mr. Coxe, " the malady
which destroys much the largest portion of the trees, has
hitherto baffled every effort to subdue it ; neither the
source nor the precise character of the disease appears to
be perfectly' understood." The trees are further stated to
languish, the leaves turn yellow, and they perish shortly.
The disease is contagious, soon spreading through the
whole orchard ; and if trees are brought from a sound
nursery, and planted on the same land, they usually perish
during the first season. And the infected soil cannot be
again occupied as a peach orchard, until some years of
intermediate cultivation. The only remedy I have heard
of for the destruction of this disease, is to destroy at once
the infectious trees, before the disease is communicated to
the whole orchard ; which, according to Mr. Prince, of the
Linnsean Botanic Garden, as stated in Thachcr's Orchard-
ist, is at the time the trees blossom in spring.

4th. The blossoms of the peach, and sometimes the tree
itself, are liable to be cut off by winter, or by spring frosts,

204 NEW AMERICAN ORCHARDIST.

which occur after the sap has arisen ; the danger in this
case being caused by the occurrence of unusually warm
weather, either during an open winter, or during the
progress of a very early spring, which causes the tree to
advance prematurely. Those trees being more especially
exposed which are in warm and sunny expositions, while
those trees which are situated on the north sides of hills,
the most exposed to cold winds, and on the north sides of
fences and of buildings, almost invariably escape. I have
stated elsewhere, that in Switzerland a mound of earth is
sometimes placed over the roots of plants in autumn, as a
protection from winter frosts, to be removed in spring.
Completely to protect the tree, and to insure a crop of fruit
in all situations and seasons, let the whole surface of the
earth beneath the tree, be covered to the depth of eight or
ten inches, either with leaves, or coarse, strawy manure, or
with coarse hay, in January and February, and when hard
frozen. This will preserve the ground in a frozen state,
and effectually retard the advancement of the tree till the
danger is past, and to a late period in spring.

PRUNING, &,c. In our climate the peach is almost uni-
versally cultivated as a standard. They are rarely pruned
at all. In New Jersey and Delaware, also, the best culti-
vators prefer to leave the peach trees unpruned, even while
standing in the nursery, that they may spread wide; and
some there are who prefer close planting. There they are
sometimes renovated by heading down, after they have
borne two crops, for the production of new and more fruit-
ful wood. This operation should be performed in spring.
Trees are very rarely to be seen trained to walls, except oc-
casionally in the gardens of the opulent.

The most extensive peach orchard which has come to
my knowledge, is that belonging to Messrs. Isaac Reeve
and Jacob Ridgeway, of Philadelphia. It is situated forty-
five miles below the city, on the River Delaware, at Dela-
ware city, and contains 200 acres of trees, in different
stages of growth. In 1839, they gathered from this
orchard 18,000 bushels of first-rate fruit, from 170 acres
of trees, whereof only 50 acres were then in full bearing.
When the fruit has attained the size of a small musket
ball, it is thinned. One of those gentlemen informed me,
that of that size, they had gathered, in that year, 700
bushels, by measure, of the immature fruit. By this judi-
cious management, while the amount of fruit was but little

PEACHES. CULTIVATION. 205

diminished, either in weight or measure, its size and
beauty were greatly improved, so that their fruit was the
handsomest in the Philadelphia market ; and during the
best of the season, much of it was sold at from $4.50 to
§6 the basket, of three pecks in measure. Their trees are
usually transplanted when but of a single year's growth
from the bud ; they usually produce a full crop of fruit in
the fourth year after being transplanted, and from some
of their trees two bushels have been gathered in a pingle
year. They prefer a dry soil, light and friable, on a foun-
dation of clay, or gravelly clay, a good, but not a very rich
soil. Like all other good cultivators, the whole land is
always kept in cultivation. For the first two or three years,
corn is raised in the orchard, but afterwards the trees are
permitted to occupy the whole ground, nothing being suf-
fered to grow beneath their shade, as this would rob the
fruit of its nourishment. In Delaware, where the climate
is warm and the soil good, twenty feet asunder is the suit-
able distance recommended for the tree ; while on the
eastern or Atlantic side of New Jersey, sixteen or seven-
teen feet asunder is deemed sufficient by some of their
most experienced cultivators, on good soils ; while farther
north, or on poorer soils, a less distance will suffice.

To render peach trees very productive, it has been rec-
ommended to shorten the new, young wood in July, by
cutting in a few inches ; and the shoots proceeding from
these are to be shortened again during the course of the
summer. This mode is favorable to the production of
fruit buds, and the trees will produce more abundant crops
the following year. This pruning or shortening may be
most profitably performed with very large shears, with long
handles, such as are used for clipping hedges; and I am
persuaded that, with such an instrument, a man might
prune a great many trees in a day. [See INTRODUCTION,
Section VIII. Subs. 4th.] Mr. Knight, however, recom-
mends to bend downwards the young and luxuriant shoots,
instead of clipping : they thus produce the finest possible
bearing wood for the second year. This last is the pref-
erable mode. [See INTRODUCTION, Section VIII. Subs. 3.]
With respect to trees trained to walls, Jean Pierre Sa-
vard, at Montreuil, according to Loudon, varies the posi-
tion of the branches every year, by elevating to a greater
angle the weak, depressing the strong, cutting out old,
18

206 NEW AMERICAN ORCHARDIST.

naked, or useless shoots; thus presenting at all times a
well-baianced tree.

The inference is, that these weakly shoots, by being thus
elevated, grow stronger; and the branches, by being annu-
ally bent in alternate years, become more fruitful on the
principles before explained. Girdling increases the size,
and hastens the maturity of the fruit ; it should be per-
formed as soon as the tree comes into leaf. Its effects,
though surprising, are ultimately ruinous to the branch on
which the operation is performed ; yet it may be sometimes
advantageously performed on alternate branches of the
same tree in alternate years. And there are, I believe,
certain cases, where a single crop of very early fruit will
very far exceed the value of the tree.

M. Noisette, according to Mr. Neill, against one piece
of low wall, places his peach trees, five feet asunder, and
trains them all obliquely, and in one direction, at an
angle of 45°. The growth of wood being thus restrained,
the fruitfulness is promoted, and the tree falls suddenly
into bearing, and bears abundantly.

NEC TA R I NE (Amygdalas Nectarina.)

The nectarine has been assigned to Persia ; it only
differs from the peach in possessing a very smooth and
glossy skin, and a pulp of a finer consistence. The French
consider the nectarine (Peche lisse) as one and the same
fruit as the peach. It is esteemed, however, by some, more
wholesome and delicious. According to some authorities,
its name is derived from nectar, which was supposed to be
the favorite liquor which inspired the heathen gods.

CLASS I.

FREESTONE NECTARINES.
V^vWity 'i •/».•'•" -.--.-.i -••

1. AROMATIC. Lindley.

- A middle-sized fruit, inclining to globular; deep red or
blackish brown next the sun ; the flesh pale straw, but red

NECTARINES. CLASS I. 207

at the stone ; juice of a rich, vinous flavor. [Leaves R.
Flowers S.]

2. *EARLY VIOLET. Pom. Mag. Bon Jat-d. 1828.

VIOLETTE HATIVE, PETIT VIOLETTE HATIVE, of the French.

VIOLET, LORD SELBY'S ELRUGE, of the English
The tree is productive ; its size generally medium ;
pale yellowish green, but dark purplish red next the sun;
flesh whitish yellow, but red next the stone, melting,
juicy, rich, sweet, vinous, and excellent. August.
[Leaves R. Flowers S.J

3. *ELRUGE.

One of the very best of nectarines ; large, roundish
oval, deep violet or blood color next the sun ; flesh whitish,
melting, very juicy, rich, and very high-flavored. August.
[Leaves R.]

4. FAIRCHILD'S EARLY. Lindky. Forsyth.
The fruit is very early, and very small ; globular; yellow

in the shade, deep scarlet next the sun ; the flesh yellow,
not juicy, but well-flavored. [Leaves R. Flowers L,]

5. JAUNE LISSE, OR ROUSSANNE. Bon Jard.

SMOOTH YELLOW.

A small fruit ; skin smooth, yellow, a little washed with
red next the sun. Its flavor that of the apricot. It ripens
very late at Paris, where it requires a warm exposition.
[Leaves R. Flowers L.]

6. *LEWIS'S NECTARINE.

A fine new variety, raised from the stone of a peach by
Mr. Lewis, of Boston. A beautiful fruit, of middle size,
heart-shaped ; bright yellow, but intense red mottled next
the sun ; flesh of a fine orange color, firm, sweet ; flavor
very pleasant and peculiar.

7. *PERKINS'S SEEDLING.

A seedling raised by S. G. Perkins, Esq., from the
Lewis's Nectarine. A very large, beautiful, fine fruit,
globular, bright yellow, of a dark purple crimson next
the sun.

8. *PITMASTON ORANGE NECTARINE. Land.

Hort. Trans.

A new and beautiful fruit, of good size, globular, or heart-
shaped, pointed ; of a fine yellow color, but dark crimson
or purple next the sun ; flesh golden yellow, but red next
the stone ; melting, juicy, saccharine, high-flavored.

208 NEW AMERICAN ORCHARD1ST.

9. *SCARLET. For. Lindley.

A middle-sized fruit, rather ovate, of a fine deep scarlet
next the sun ; the flesh greenish white, but red at the stone ;
saccharine and well-flavored. [Leaves R. Flowers S.]

10. TEMPLE'S. For. Lindley.

A fruit below medium size, rather oblong ; of a pale red
color next the sun ; the flesh white ; it shrivels at matu-
rity ; very juicy, rich, and of fine flavor. [Leaves R. Flow-
ers S.]

11. *WHITE OR FLANDERS NECTARINE. Pom.
Mag. Hooker. Lind.

NEW WHITE, EMMERSON'S NEW WHITE. Lind. P. Mag.
A middle-sized, roundish, very pale fruit, slightly tinged
with red next the sun ; flesh tender and juicy, with a fine
vinous flavor. [Leaves R. Flowers L.]

CLASS II.

CLINGSTONES, OR PA VIES.

1£. VIOLETTE CERISE. N. Duh. Bon Jard.

The flowers are small and delicate. A very small fruit,
the size of a Green Gage plum; very beautiful, of a fine
cherry red next the sun ; good, but not high-flavored.
[Leaves R. Flowers S.]

13. *GOLDEN. For. Lindley.

Rather large, globular, ovate, orange in the shade, bright
scarlet, marked with deep red, next the sun ; flesh firm,
yellow, pale red at the stone, and of good flavor. [Leaves
R. Flowers S.]

14. GROSSE VIOLETTE. Bon Jard. p. 298.

VIOLETTE DE CODRSON, BRUGNON GROSSE VIOLETTE, Ib.
The fruit rather larger and its flavor less vinous than the
Violette Hative, (Early Violet.} Its skin is more marbled,
and washed with violet red. Its maturity is also later ; or
the 15th September. [Leaves R. Flowers S.]

15. ITALIAN. Lindley. Forsyth.

BRUGNON. For.
A large, globular, pale yellow fruit, marked with dark

NECTARINES. CLASS II. 209

red next the sun ; of a firm yellow flesh, red at the stone,
juicy, rich, and good. It may ripen here in August.
[Leaves R. Flowers S.]

16. RED ROMAN. Lindley. For.

A very large, globular fruit, dark red or purple next the
sun, yellowish in the shade ; flesh yellowish, but red next
the stone ; juicy, saccharine, and vinous. Early in Sep-
tember. [Leaves R. Flowers L.]

17. SCARLET NEWINGTON. Lind. For.

NEWINGTON, LATE NEWINGTON.

The fruit is rather large, globular, fine yellow, but
bright red marbled next the sun ; of a firm pale yellow
flesh, but red at the stone ; juicy, rich, sweet, vinous, and
excellent. Early in September. [Leaves S. Flowers L.]

18. TAWNY NEWINGTON. Lindley.

Pretty large, somewhat ovate; tawny-colored, marbled
with dull red or orange next the sun ; flesh pale yellow,
but red at the stone ; very juicy, sugary, and of a most
delicious flavor. Ripening early in August. [Leaves S.
Flowers L.]

19. VERMASH. Hooker. Pom. Land. PI. xxix.
Not the Vermash or Peterborough of Mr. Forsyth. The

tree is very fertile ; a small, roundish fruit ; skin very
smooth, intense red next the sun ; flesh white, but red at
the stone, of a high, delicate flavor, melting, juicy, sweet,
relieved by an agreeable acid. Esteemed by Mr. Padley
one of the best known. It succeeds the Early Violet.
[Flowers L.]

20. VIOLET MUSK. Bon Jard.

BRUGNON VIOLET MCSQUJEE, BRUOSON MCS^UE, Ib.
RED ROMAN of Forsyth.

The fruit is as large as the Grosse Violette, but brighter
and of a more lively red next the sun ; the skin very
smooth, amber color in the shade ; the flesh yellow, but red
at the stone ; saccharine, vinous, musky. September.
[Leaves R. Flowers L.]

CULTIVATION.

The nectarine, owing to the smoothness of its skin, is,
like the plum, extremely liable to the destructive attacks of

18*

210 NEW AMERICAN ORCHARDIST.

the curculio. For the preventives, see CURCULIO, in the
former part of this work. The soil, cultivation, uses, &c.,
are the same as the peach. They are usually inoculated
on the nectarine, plum, or peach stock.

ALMOND. — (Amygdalus.)

The almond, according to the best authorities, is a na-
tive of Asia. It is extensively cultivated in the south of
Europe and Barbary, as a fruit tree, for its kernel, both for
domestic use and for exportation. The tree bears a stri-
king resemblance to the peach ; the leaves, also, much re-
semble those of the peach, but are more smooth, and of a
bright, shining green ; their lower serratures are glandular.
The sweet almonds are used for the dessert, for confection-
ary, and for perfumery. The bitter almonds are used in
medicine. They abound in prussic acid, and form the
basis of the delicious cordial called -Creme de Noyeau,
This liquor, however, is also made of the kernels of the
peach. [See PEACH.] The common almond, and the hard-
shelled sweet almond, are planted principally as stocks for
the inoculation of the better varieties of almonds and the
peach. The almond is enveloped in a pulp of ordinary
flavor. The principal kinds recommended are the fol-
lowing : —

1. SWEET SOFT-SHELLED ALMOND. Lind.
AMANDE SULTAN A COQUE TENDRE.

The shell is large, about an inch and a half in length ;
it is flattened on one side, and rounded on the other ; it is
smooth and tender ; the kernel is sweet and good. This
sort is said to be much cultivated in France for food.

2. AMANDE PRINCESSE, ou DES DAMES.

Bon Jard.

AMANDE DES DAMES. Jf. Duh; PI. L«V,
The fruit is two inches in length ; the shell is oval, and
over an inch in length ; it is soft and porous ; the kernel is

ALMONDS. /ill

soft, sweet, and excellent. This is said to be much culti-
vated in the south of France for exportation. This fruit
is recommended as one of the best for cultivation.

3. AMANDE SULTAN.

This variety much resembles the Amande Princesse, but
is not so large.

4. AMANDE PISTACHE.

Resembles the Amande Princesse, but is of small size.

5. BITTER ALMOND.

AMANDE AMERE.

Of this variety there are several ; the two principal which
are enumerated, are the following : —

6. BITTER SOFT-SHELLED ALMOND.

AMANDE AMERE A COQUE TENDRE.

7. BITTER HARD-SHELLED ALMOND.

AMANDE AMERE A COQCE DURE.

8. PEACH ALMOND.

AMANDE PECHER.

These are hybrids, produced between the almond and
peach ; some are large, juicy, but of bitter flavor ; some
are tolerable for eating, with sweet kernels.

9. GREAT DOUBLE FLOWERING ALMOND.

AMANDIER A GRAND FLEUR. .V. Duh. PI. CCCLMXH.
This new variety originated at the Luxembourg; the
tree is of fine form ; its bark shining, its leaves large ; the
flowers are superb, of a beautiful white, and two inches in
diameter ; the fruit is small, oval, obtuse, downy ; its shell
very hard, the kernel plump, sweet, and good. Nothing is
more beautiful than this almond in spring ; it merits a dis-
tinguished place among the trees of ornament.

10. DWARF DOUBLE FLOWERING ALMOND.

AMASDIER DE GEORGIE. JV". Duh. PI. xcn.
This is one of the most ornamental of all shrubs ; it
blossoms very early in spring, and the whole young wood is
covered with the red blossoms, which are extremely double,
and resemble small roses ; their diameter is about an inch.
This variety has some single blossoms, which produce a
fruit which is oblong, pointed, and about an inch and a
quarter in length ; its skin green and downy ; it contains
an almond which is bitter.

212 NEW AMERICAN ORCHARDIST.

CULTIVATION.

The varieties of almond are propagated by inoculation,
either on the native stocks of the common almond, or on
stocks of the peach or plum. Their cultivation is the same
as that prescribed for the peach ; they are equally as hardy.

APRICOT. — (Armenian.)

The apricot is a low tree, of very irregular growth ; the
leaves are broad, roundish, pointed, glandular, serrated ;
their petioles tinged with red ; the flowers are sessile, of
a white color, tinged with red ; they appear very early ; the
fruit is round, its color varying from white to yellow, and
red ; it somewhat resembles a peach, but its flesh is firmer ;
its hard, smooth, compressed stone resembles that of a plum.
It ripens in July in the latitude of Boston.

According to Phillips, it may derive its name from
prcBcox, or early fruit; or, by corruption, a prcecox; hence
apricock, or apricot. Its native place has been assigned
to Armenia. M. L. Legnier, however, asserts, says Phillips,
that it is not known to grow in the natural state in any part
of Armenia. The inhabitants of the deserts called oases,
gather and dry large quantities of apricots, which they
bring down to Egypt for sale ; it there grows spontaneous-
ly ; hence Legnier assigns it to Arabia. Pallas states it
to be a native of Caucasus, the mountains there being cov-
ered with it to their tops. Grosier says it covers the bar-
ren mountains west of Pekin. (Phillips.) Regnier.and
Sickler, says Loudon, assign it a parallel between the
(Niger and Atlas.)

USES. As a dessert fruit, the apricot is esteemed next
to the peach ; it is also esteemed a most superior fruit, when
used in pastry, for marmalade, jellies, and preserves ; it is
also stated to make a delicious liqueur. In France and
Germany, according to Dr. Willich, the Orange Apricot is
usually preserved in a dried state for winter, when they

APRICOT. 213

form a delicious ingredient in pies, tarts, &,c. The Chi-
nese, we are told, form lozenges from the clarified juice,
which, dissolved in water, yield a cool, refreshing beverage.
Oil is also extracted from the kernel ; and Loudon informs
us, that the young shoots yield a fine golden-cinnamon
color to wool.

VARIETIES.

1. ALBERGE APRICOT. Bon Jard.

A large tree, and very productive. The flesh is melting,
vinous, and excellent for preserving. The kernel is large
and bitter. Early in August. There are two varieties
superior in size and flavor ; that ofMontgamet and of Tours.

2. ALGIERS. For.

An oval fruit, flattened or compressed, of a straw color ;
juicy and high-flavored.

3. ANGOUMOIS. Lind. Bon Jard. p. 305.
PURPLE ABRICOT. Lind. ALEXANDRIAN. Ib.
ABRICOT VIOLETTE. Lux. Cat.

BLACK APRICOT. For.

A small, globular, downy fruit, a little oblong; of a pale
red color, becoming deep red or purple next the sun ; the
flesh pale red, but orange next the stone, a little acid, but
good, with a strong odor ; the kernel is sweet, and the
fruit looks at a little distance like an Orleans plum. Early
in July.

4. *BRUSSELS. For.

Highly esteemed for its productiveness. A middle-sized
fruit, of a red color next the sun, covered with numerous
dark spots ; the flesh is yellow, and of a brisk flavor. It
separates from the stone ; the kernel is bitter.

5. *CRUFT'S LATE APRICOT.

A large and very superior fruit, which lately originated
in the garden of Edward Cruft, Esq., in Boston. Very
rich, juicy, sweet ; and, in the opinion of the best of judges,
a variety of surpassing excellence. August 15.

6. EARLY MASCULINE. Bon Jard.

ABRICOTIN, ABRICOT PRECOCE, ABKICOT HATIF MPS^UE, of the

French.

RED MASCULINE. Lind.

A small, nearly globular fruit, vermilion color next the
sun, yellowish in the shade; the flesh is yellowish, of me-

214 NEW AMERICAN ORCHARDIST.

dium quality; flavor musky; kernel bitter. Its chief merit
is its early maturity. Beginning of July.

7. GROS MUSCH. Bon Jard. p. 306.

The tree is vigorous ; the fruit perfumed ; on one side
deeply grooved ; it is contracted on the other ; a freestone ;
the kernel is sweet. July.

8. HEMSKIRKE. Pom. Mag.

Origin unknown; it bears freely, ripening early, of a
high, luscious flavor, superior even to that of the Moorpark.
Middle-sized, roundish, slightly compressed ; its color and
form that of the Moorpark ; flesh bright deep orange ; ten-
der, juicy, with a particularly rich, delicate flavor, resem-
bling that of the Green Gage plum ; kernel sweet. July.

9. *LARGE EARLY APRICOT.

ABRICOT GROS PRECOCE. ABRICOT DK ST. JEAN ROUGE.
ABRICOT GROS D'ALEXANDRIE, in Provence. Pom. Mag.
Fruit medium-sized, compressed, a little oblong; skin
downy ; fine bright orange, with spots of red next the sun,
pale orange in the shade ; flesh orange-colored, juicy, rich,
and parting from the stone. Ripe at midsummer, or on
St. John's day ; hence its name.

10. *MOORPARK. Hooker's Pom. Land.
ANSON'S, TEMPLE'S, DUNMORE'S BREDA, Ib.

The tree is extraordinarily productive; the fruit is very
large, of a bright orange or gold color, with dark spots next
the sun ; flesh orange color, melting, and excellent ; the
stone is large ; there is a pervious longitudinal passage
through it, through which a needle may be passed. It is
in the edge of the stone, a little aside from the centre.

11. MUSCH MUSCH. Bon Jard.

Brought, a few years since, from the city of Musch, on the
frontiers of Turkey, on the side of Persia. It is round,
deep yellow, remarkable for the transparency of its pulp,
through which the stone is visible; the flesh is very fine
and agreeable. Early in July.

12. ORANGE. Lindley.

EARLY ORANGE, ROYAL ORANGE, ROYAL GEORGE.
The fruit is larger than the Masculine, roundish ; color
orange, spotted with red or dark purple next the sun ; the
flesh deep orange, succulent, and well-flavored ; not per-
fectly a freestone; kernel sweet.

APRICOT. 215

13. *PEACH APRICOT. N. Duh. PI. civ. Bon Jard

ABRICOT PECHE. II. DE NANCV.

The best and the largest of all apricots. Form variable,
generally flattened ; skin slightly downy ; of a fawn color
next the sun, with reddish spots ; flesh fawn color, yellow,
melting, excellent ; neither dry nor clammy, like most apri-
cots; juice abundant, high-flavored, peculiar. Excellent.
Early in August. All authors concur in this description.

14. PORTUGAL. Bon Jard.

ABRICOT DE PORTUGAL, OR MALE. Bon Jard.
A small, globular fruit; flesh melting and good. Aug.

15. PROVENCE. Bon Jard.

A small fruit ; flesh yellow, sometimes a little dry, but
of a sweet, vinous flavor ; stone rugged ; kernel sweet. July.

16. ROMAN. Pom. Mag. Lindley. Bon Jard.
ABRICOT COMMON. Bon Jard.

BLOTCHED LEAVED TURKEY. Lind. and Pom. Mag.
A vigorous tree, a large fruit in well-cultivated ground,
superior to the Angoumois, but insipid when too ripe ; ker-
nel bitter. July. A productive variety.

17. ROYAL. Bon Jard. Pom. Mag.

A new variety, obtained at the Luxembourg ; better than
the Peach apricot. The fruit is next in size to the Moor-
park ; rather oval, compressed ; dull yellow, slightly red ;
the flesh pale orange, firm, juicy, sweet, and high-flavored,
with a slight acid ; kernel slightly bitter.

18. *ROYAL PERSIAN. Hart. Soc. Cat. Bon Jard.

BREDA. Hort. Soc. Cat.
HOLLANDE, AMANDE AVELINE, Bon Jurd.
This fruit is small ; flesh yellow, melting, vinous, having
the taste of the Aveline or Filbert ; kernel sweet. July.

19. TURKEY. Pom. Mag.
LARGE TURKEV. Hooker's Pom. Lond.

" An excellent apricot, scarcely known," little inferior
to the Moorpark. Fruit middle-sized, very handsome, deep
yellow, with rich orange red blotches next the sun ; the
form globular ; the flesh yellow, firm, juicy, sweet, with
a little acid, very rich, and excellent ; a freestone ; kernel
sweet as an almond.

20. *WHITE APRICOT. Bon Jurd.

ABRICOT BLANC. Bon Jard.
The flesh is whiter than the Angoumois, and better,

216 NEW AMERICAN ORCHARDIST.

having a little of the flavor of the peach. It ripens a little
after the Early Masculine.

CULTIVATION.

The apricot is generally inoculated either on the apri-
cot, plum, or peach stock ; the soil, and the maladies to
which they are sometimes subject, are similar to the peach,
but from the smooth skin which they possess, they are more
liable to the attacks of the Curculio. For the preventives,
see CURCULIO, in the former part of this work.

SOIL, &,c. The apricot requires a rich, black mould.
They will not flourish in a sandy, gravelly, or cold, damp
soil. The distances asunder to which they ought to be
set, and their cultivation, are similar to that of the peach.

PLUM. — (Prunus.)

The plum tree rises to a height of from fifteen to eigh-
teen feet, with moderately spreading branches. The leaves
are ovate, serrated ; the petioles short ; the flowers are
white. The fruit is a drupe ; its color varying from white
or yellow to red, to blue, or to black ; the pulp is sweet or
subacid; the stone smooth, ovate, pointed, compressed.
Mr. Knight and others consider the Sloe Plum (P. spinosa)
as the parent, not only of the Bullace, (P. insititia,) but of
all the varieties of the English plums, (P. domestica.) The
plum tree is supposed to be originally from Asia, but is also
found growing in a wild state in North America. It is
more hardy than the peach, as it flourishes in Canada ; from
the confines of the tropics to high northern latitudes.

USES. The finest varieties are esteemed a delicious
dessert fruit ; the more ordinary varieties are used for pies,
tarts, preserves, &-c. The Perdrigons, the Q,uetsches, or

PLUMS. 217

prunes, are dried, and in this state may be long preserved ;
they are imported principally from Spain, Portugal, and
Marseilles. Prunes are deemed extremely wholesome food,
and possessed of considerable medicinal efficacy. In the
preparation of prunes, the perfectly ripe and sound fruit is
arranged singly, and without being allowed to touch each
other, on plates of tin or iron ; these are placed in an oven
after the bread is taken out, and they are occasionally
moved or turned. When taken from the oven, if not suf-
ficiently dry, they are exposed to the influence of the sun,
and when cold, they are packed in boxes. Prunes may be
made even of any kind of plum. Brignoles are prepared
in Provence from the Perdrigons, which possess a very
sweet taste. The skins being first separated by a momen-
tary immersion in boiling water, and the stones being ex-
tracted, they are afterwards dried and preserved in the same
manner as prunes.

Ripe plums are deemed wholesome, if eaten in moderate
quantities; but unripe plums are extremely unwholesome,
more so, it is said, than any other kind of unripe fruit, pro-
ducing dysentery, &c. The plum is said also to be capable
of producing a good wine ; good brandy is also procured
from it by distillation. Plums and peaches, it is asserted,
may be preserved a year, by placing them in earthen ves-
sels as soon as gathered from the tree; equal parts of honey
and spring water, intimately incorporated, to be poured
over them, and the vessels closely covered. The wood of
this tree is beautifully veined ; it is therefore highly prized
by turners, cabinet-makers, and for making musical in-
struments.

VARIETIES.

1. APRICOT PLUM.

PRUNE ABMCOTE, PRUNE ABRICOTEE DE TOURS
The fruit is large, globular, depressed, divided by a
deep suture; whitish yellow, but faint red next the sun,
and covered with bloom ; the flesh is firm, juicy, sweet,
musky, and excellent. It ripens in August. Branches
very downy.

2. BANKER'S GAGE. Bud.

This plum originated in New York. A fruit of fine
19

218 NEW AMERICAN ORCHARDIST.

size, and of delicious flavor, and admirably calculated for
drying.

3. *BINGHAM.

Large, oblong, and beautiful ; bright yellow in the shade,
with specks of red ; pale red next the sun ; flesh yellow,
very sweet and delicious, and adhering to the stone. An
excellent fruit. The tree is very productive. Branches
downy.

4. BLEECKER'S GAGE.

This new and fine fruit was raised by the Rev. Mr.
Bleecker, of Albany, from the stone of a German prune.
A large, globular fruit, of excellent quality, and very pro-
ductive.

5. BLUE GAGE. Col. Carr.

Very productive. The fruit is of medium size, round ;
of a blue color ; of an extremely sweet, fine flavor. A native
fruit, raised from the Reine Claude. It hangs long on the
tree, and is deservedly worthy of cultivation.

6. *BLUE HOLLAND.

A round plum, of a blue color, juicy, and high-flavored.
It readily parts from the stone. It ripens in September,
and hangs long on the tree after arriving at maturity. A
fine fruit, and a great bearer.

7. *BLUE IMPERATRICE.

IMPERATRICE VJOLETTE.

IMPERATRICE. Hooker's Pom. Land. PI. iv.
The branches are very long and smooth ; the fruit
medium-sized, and rather long, pointed at the base, round-
ed or broad oval at the summit ; the skin is fine violet,
very profusely covered with bloom ; flesh yellowish next the
sun, a little firm at maturity, exceedingly rich and sweet ;
it adheres to the stone. One of the best of late plums,
and one of the most productive. September and October

8. *BREVOORT'S PURPLE BOLMER.

BREEVOORT'S PURPLE WASHINGTON.

The tree is of very rapid growth, and exceedingly pro-
ductive : the branches smooth ; the leaves are like those
of the Washington; the fruit large, beautiful, of an oval
form ; of a blue color, covered with azure bloom ; the
flesh adheres to the stone, and is of a sweet and delicious
flavor. A new and very superior variety, ripening early
in September.

PLUMS. 219

9. *BRUYN GAGE. R. M.

A new and very delicious fruit, which in excellence
very nearly resembles the Green Gage, both in the wood,
the leaf, and the fruit ; more nearly, according to Mr. Man-
ning, than any other fruit he has seen. A native, which
originated in the garden of Colonel Bruyn, of Kings-
ton, N. Y.

10. *CALEDONIAN. Pom. Mag.

PRUNE PECHE of the French. Pom. Mag.

NECTARINE. Ib. HOWELL'S LARGE. Ib.
The branches are brownish violet next the sun, and
glabrous; the fruit very large, rather oblong, like a Nec-
tarine in size and form ; of a purple color, covered with a
fine azure bloom ; flesh greenish yellow, and adhering to
the stone. A superb and excellent fruit, and one of the
very best plums yet known of its size. It ripens early in
August. The tree is wonderfully productive.

11. *COE'S GOLDEN DROP.

COE'S SEEDLING, BURY SEEDLING, Pom. Mag.

COE'S IMPERIAL. Ib.

The tree is of thrifty growth, and bears well ; the
branches are smooth, dark ; the leaves having two glob-
ular glaads at their base ; the fruit one of the largest,
the best, and the most beautiful known ; it is oblong and
rather bell-shaped ; two to two and a half inches long, but
less in breadth ; of a greenish yellow color, and spotted
next the sun with violet and crimson; flesh gold color, and
adhering to the stone ; of delicious flavor ; superior, it is
stated, to any late plum cultivated in Britain. It ripens
early in September, and will hang a long time after on the
tree. This most superior fruit was sent by Mr. Knight
to the Hon. John Lowell in 1823.

12. COL. WETHERELL. Mag. of Horticulture.

A new variety of fruit, one of the very latest of plums,
.ind of most excellent quality, and deserving a place in
every good collection. Raised by Mr. Corse, of Montreal,
and thus described by him.

13. COOPER'S PLUM. Coxc. Pom. Mag.

LA DELICIEUSE. Ib. COOPER'S RED.

Raised by Mr. Joseph Cooper, of New Jersey, from a
stone of the Orleans ; it is very large, rather oblong, dark
purple next the sun ; the flesh yellowish green, very rich,
juicy, and delicious. Mr. Coxe informs us " that it makes

220 NEW AMERICAN ORCHARDIST.

an exquisite preserve if deprived of its skin before too
ripe. The tree grows vigorously ; the young wood is smooth,
and the fruit is liable to perish at maturity. September.

14. *CORSE'S NOTA BENE.

Large ; round ; of a bluish or copper color ; flesh
green, rich, and as highly-flavored as the Green Gage.
One of the best of plums. The tree bears wonderful crops.
This fruit has been well proved by Mr. Manning and
others in this vicinity. It was lately originated by Henry
Corse, Esq., of Montreal.

15. CRUGER'S SCARLET SEEDLING. Mr. Ives.
A new and beautiful variety, which lately originated in

New York. Size that of the Green Gage ; of a lilac color
in the shade, scarlet next the sun ; flesh yellow, sweet, and
good. The tree is a great bearer.

16. DAMAS DE PROVENCE. N. Duh. PI. LXV.
The fruit is roundish, a little oblong ; its height eigh-
teen to twenty-two lines ; skin reddish violet, covered
with thick bloom ; the flesh yellowish, tolerably high fla-
vored ; juice sweet. This plum is one of the earliest. It
ripens a month earlier than the Royale de Tours. Its
early maturity and beauty render it worthy a distinguished
place, although its quality is but second rate.

17. *DANA'S YELLOW GAGE. R. M.

Of medium size ; oblong ; of a bright yellow color ;
flesh juicy, sweet, and fine ; the tree a great bearer.
A new and excellent fruit, which originated in the garden
of the late Rev. Dr. Dana, of Ipswich, Mass. Introduced
to notice by Mr. Manning.

18. *DIAMOND PLUM. London's Mag. VOL. m. p. 215.
The diamond plum is perhaps the largest plum known,

and very beautiful. In form it resembles the Magnum
Bonum, but its flavor is superior ; color dark purple. The
tree grows vigorously, and in orchards would form a fine
contrast to the White Magnum Bonums. It sprung from
the seed, in the nursery of Mr. Hooker, in Kent. The
branches are smooth, dark violet ; the leaves shining
green , the tree one of the most productive known with us.

19. *DIAPRE ROUGE.

IMPERIAL DIADEM. MIMMS.
Very large, and eminently beautiful ; a little oblong ;

PLUMS. 221

Us diameter two inches and a half; of a bright purple next
the sun, and covered with thick bloom ; the flesh yellowish
green, tender, juicy, arid very agreeably flavored, resem-
bling in this respect the Orleans. It separates from the
stone, which is rugged. The branches are smooth. A
late plum of the largest size.

20. DICTATOR. Mag. of Horticulture. Corse.

A new variety, raised by Henry Corse, Esq., of Mon-
treaJ. It first bore fruit in 1837. One of the largest and
finest of all plums, exceeding the Bolmer's Washington
in size, and equalling in flavor the Green Gage. The
tree is of vigorous growth ; the fruit of a brownish purple
color, covered with a beautiful bloom ; flesh juicy, rich,
and high-flavored ; the stone very small. Thus it has
been described by Mr. Corse.

21. *DOMINE DULL. R. M.
GERMAN PRUNE.

A new variety ; large, oval, of a dark blue color, inclining
to black; the flesh yellow, dry, adhering to the stone ; of a
sweet and rich flavor. It keeps long, and is eminently calcu-
lated for drying. The branches are long, smooth, of a dark
color. Raised in New York by a German divine named
Dull, from a stone brought from Germany. September.

22. DOWNTON IMPERATRICE. Hort. Trans.
Raised by Mr. Knight from the seed of the White Mag-
num Bonum and pollen of the Blue Imperatrice. In shape
like the Blue Imperatrice, but larger. Skin dark yellow,
very thin; flesh yellow, soft, juicy, with a high-flavored
acidity — all characteristics of much excellence. The
tree grows very strong ; branches long and smooth. It
ripens late in September, and will keep a long time.

23. DRAP D'OR.

MIRABELI.E DOUBLE. Duh. CLOTH OF GOLD.
Small, roundish, over an inch deep, but of greater
breadth ; bright yellow, marbled with red next the sun ;
flesh yellow, tender; juice sugary and excellent. It sep-
arates from the stone. Branches downy at the ends,
smooth below. Ripe late in July.

24. *DUANE'S PURPLE.

The tree grows very strong and upright ; branches
downy; the leaves pale green, of unusual size; the
fruit is very large, round, of a fine purple color next the
19*

222 NEW AMERICAN ORCHARDIST.

sun, and covered with bloom; juicy, rich, and good. A
fruit 6f the largest size, and of superior quality ; imported
by Mr. Duane, of New York; the original name lost.

25. EARLY MONSIEUR.

MONSIEUR HATIF. Duh.

Branches very downy ; leaves oblong, glaucous beneath.
A globular fruit, of medium size, of a violet or deep pur-
ple color next the sun, and covered with a dense bloom ;
the flesh is yellowish, melting, juicy, and good. It ripens
a fortnight earlier than the Monsieur. July.

26. EARLY YELLOW.

WHITE PRIMORDIAN of the English.

JAUNE HATIVE, PRUNE DE CATAI-OGNE, Duh.
The branches are slender, downy ; the fruit small, ob-
long, whitish yellow; the flesh is rather dry, sweet, and
musky. One of the very earliest plums, ripening in July.
It is chiefly valued on this account.

27. *ELFREY. R. M.

Under medium size; oblong; of a dark blue color;
flesh firm, dry, but very rich and excellent. The growth
is rather slender, the leaves bright shining green. The
tree bears most abundantly. A native fruit, and very
highly esteemed for its good qualities and great produc-
tiveness, at Philadelphia, and in Jersey.

28. *GERMAN PRUNE.

A large and very oblong fruit, bell-shaped,. of a blue
color; flesh yellow, very juicy, sweet, and delicious. It
ripens the last of August, and continues on the tree till
winter ; and shrivels till it becomes quite dry. A fine fruit.

29. GOLIAH. Hort. Trans.

ST. CLOUD of some collections.

This fruit is remarkably large, some weighing four
ounces ; compressed ; the skin is a deep reddish purple,
covered with blue bloom; the flesh pale, firm, and adhe-
ring to the stone ; well-flavored, but not rich. It is very
useful for cooking. Ripe early in September. The
branches are downy. A fine, handsome fruit; the tree
uncommonly productive.

30. *GREEN GAGE.

GREAT QUEEN CLAODIA of the English.
GROSSE REINE CLAUDE, DAUPHINE, ABRICOTE VERT.
A middle-sized, round fruit, of a yellowish green color,

PLUMS. 223

of a purplish russety red next the sun; meeting, juicy,
and of delicious flavor. Last of August. Lindley in-
forms us that the name of Gage was derived from the
circumstance of the Reine Claude being sent from France
to the Gage family, with the name obliterated ; and through
ignorance of the real name, it was called Green Gage.
Branches smooth. An old and famous fruit.

31. GROS DAMAS ROUGE TARDIF. N. Duh.

PI. CCCXCIV.

LARGE LATE RED DAMASK.

The fruit is very handsome, oval ; its height twenty
lines ; skin thick, hard, bright red, covered with azure
bloom ; the flesh yellow and melting ; juice sweet and
good. This fine fruit will ripen here the last of August.

32. *ICKWORTH IMPERATRICE. Thompson.

A new and very superior fruit, which was originated by
Mr. Knight. Very large, or much larger and richer than
the old Imperatrice. Of first-rate excellence, as abun-
dantly proved at the garden of the London Horticultural
Society, where the tree first bore in 1837.

33. *ITALIAN DAMASK.

DAMAS D'!TALIE. Duhamel.

This fruit is rather large ; globular, a little flatted at
the base ; blue or violet next the sun, and covered with
pale blue bloom ; the flesh is yellow, sweet, and high-fla-
vored, and separates from the stone ; branches smooth.
August. This variety is beautiful, and extremely pro-
ductive.

34. *JENKIN''S IMPERIAL.

The growth of the tree is very strong, the branches
smooth, leaves very large ; the fruit is very large, ob-
long ; of a blue or purple color, and covered with bloom ;
of superior excellence. This variety has been by some
confounded with the Caledonian, or Nectarine plum, but
is very distinct, and is esteemed by good judges as one of
the best of plums.

35. *KIRKE'S PLUM. Lindley. Forrest.
Branches smooth ; the fruit is rather large, roundish

oval, broadest at the base ; skin dark purple, covered with
a copious azure bloom, which is difficult to remove ; flesh
greenish yellow, firm, juicy, rich, and separates from the

224 NEW AMERICAN ORCHARDIST.

stone. A very handsome variety, and most excellent
bearer. A fruit of the very first rate. August.

36. 'KNIGHTS' LARGE GREEN DRYING.

Thompson.

A new and very extraordinary fruit, originated by the
late Mr. Knight, former president of the London Hort.
Soc. A tree in the garden of that society first bore spe-
cimen fruit in 1838. Very large, round, green or yellow-
ish green ; as large as Bolmer's Washington, and much
higher flavored — distinguished praise. Eminently val-
uable either for preserving, or as a delicious dessert fruit.

87. LARGE SWEET DAMSON.

HORSE PLUM.

Large, roundish oval, of a dark blue color, covered with
bloom; the flesh firm, yellowish green, juicy, sweet, and
good ; it adheres to the stone. The tree is productive.

38. LOMBARD. R. M.

The fruit is large, round, and very beautiful ; of a pur-
ple color, with red dots on its surface; flesh good and
agreeable. Very valuable for its great beauty and pro-
ductiveness. The growth is strong, the branches smooth
and ramous. A new fruit, which was originated by Judge
Platt, of Whitesborough, New York, from a stone received
from Amsterdam. The tree was subsequently dissemina-
ted by a Mr. Lombard ; hence its name.

39. *LUCOMBE'S NONSUCH. Pom. Mag. t. 99.
Lindley.

This plum is large, and compressed at spmmit and base ;
its breadth two inches ; its color at maturity, as well as
form, resembles the Green Gage, but more streaked with
yellow or orange ; flesh firm, and adhering to the stone ;
juice abundant ; of excellent flavor, and nearly equal to
the Green Gage, and superior to the Orleans ; branches
smooth. A remarkably handsome and valuable new va-
riety. A sure and never-failing bearer, ripening in August.

40. MONSIEUR. N. Duh. PI. CCXLII.
PRUNE DE MONSIEUR. Ib.

A handsome fruit, depressed ; its diameter from fifteen
to twenty lines; violet red, covered with azure bloom;
the flesh green or yellowish, melting; juice sweet, some-
times very agreeable. It parts from the stone, and ripens

twelve or fifteen days after the Monsieur Hdtif. Branches
very downy; leaves glaucous. August.

41. MOROCCO.

BLACK MOROCCO, EARLY MOROCCO, BLACK DAMASCUS, EARLY
BLACK DAMASK, according to the Pom. Mag.

A blackish purple fruit, of medium size, covered with
pale blue bloom ; globular, a little depressed ; the flesh
greenish yellow; juice rich and high-flavored. A produc-
tive fruit. Branches downy ; the leaves having globose
glands. July.

42. *ORLEANS.

DAMAS ROUGE of the French. RED DAMASK.
A middle-sized fruit, globular; of a red color, but blue
or purple next the sun, and covered with bloom ; the flesh
is pale yellow, juicy, rich, and astringent, and readily parts
from the stone. A great and constant bearer, and very
valuable fruit. The branches downy. It ripens in August.

43. *POND'S PURPLE.

A large, round, purple plum, of a sweet and fine flavor.
It ripens early in August, and was so named, by the com-
mittee of the Massachusetts Horticultural Society, for Mr.
Samuel Pond, of Cambridge, who has introduced this new
kind to notice. A new and handsome fruit, which origi-
nated in the garden of the late Henry Hill, Esq., in Summer
Street, Boston.

44. PRECOCE DE TOURS. Hooker's Pom. LoncL
EARLY DE TOURS. Ib.

The tree is vigorous and fertile ; the fruit the best early
variety in Britain; small, oval, dark purple, covered with
fine bloom ; flesh greenish yellow, tender, juicy, of very
agreeable flavor; branches downy. It ripens in July.

45. PRUNE D'AGEN. Bon Jard.

Very oblong, of a blue black color. Of this fruit they
make the celebrated prunes of Agen.

46. *PRINCE'S IMPERIAL GAGE.

WHITE GAGE.

An eminently valuable fruit ; the tree is very vigorous
and upright in its growth, and extraordinary productive.
The fruit is larger than the Green Gage, and of excellent
quality. A single tree of this variety, at Charlestown,
owned by Mr. Samuel R. Johnson, has, for several suc-
cessive years, yielded crops, which were sold at from forty

226 NEW AMERICAN ORCHARD1ST.

to fifty dollars per annum. This valuable variety was
raised by William Prince, Esq., of the Linnaean Botanic
Garden, Flushing, from a seed of the Green Gage. Branches
downy. One of the most productive fruits known. Sept.

47. RED GAGE. Col. Carr.

The tree grows vigorously ; branches dark, smooth ; the
fruit of a greenish yellow in the shade, deep red next the
sun. A delicious fruit, raised from the Reine Claude.

48. RED MAGNUM BONUM.

IMPERIAL VIOLETTE of the French. IMPERIAL.

A large, oval plum, two inches to two and a half in
length ; deep red next the sun, and covered with blue
bloom ; the flesh is yellowish, harsh, acid ; it parts from
the stone, which is sharp-pointed. Good for cooking, and
fit for little else. August. Branches smooth.

49. RED PERDRIGON. Lindley.
PERDRIGON ROUGE. Hort. Soc. Cat.

An excellent plum, of the first class ; middle-sized, round-
ish oval, of a fine red color, with gold dots and a fine
bloom ; flesh bright yellow, transparent ; juice sweet and
delicious. Peeled and dried it makes excellent prunes ;
not inferior to the White Perdrigon. August. Branches
downy.

50. *RED QUEEN MOTHER.

A large plum, of a bright red color, covered with pale
bloom; the flesh is yellow, sweet, and excellent. It ripens
in September. This is a very handsome and productive
variety, and highly deserving of cultivation. The origin of
this fruit is unknown. It resembles the Isabella.

51. *REINE CLAUDE VIOLETTE. London's Mag.
PURPLE GAGE. VIOLETTE QUEEN CLAUDIA.

A new seedling variety of the Green Gage, of a purple
color, equally good, and a better bearer. It hangs longer
on the tree, and is the best red plum we have. The Pomo-
logical Magazine confirms this account, and adds, that it is
not, like the Green Gage, disposed to crack. Fruit round-
ish oval, somewhat flattened at the ends; stalk long, thick ;
skin violet, covered with pale blue bloom, beneath which
are pale yellow dots; flesh amber-colored, rich, sugary,
exceedingly high-flavored ; stone oval, compressed ; the
branches dark, smooth ; the leaves shining. One of the
few purple plums which will rival the Green Gage in point

PLUMS. 227

of flavor, and ripening at the same time. In 1837, as Mr.
Thompson stated, no plum exceeded this. It hangs long
on the tree, improving as it shrivels.

52. RIVERS'S EARLY. Rivers, Jan.

A new seedling plum, raised by Mr. Rivers from the
Early de Tours ; of medium size ; very fine, and earlier
than that variety; the tree hardy and very productive.

53. *ROYAL HATIVE.

A new and extraordinary variety, from France. A fruit
fully equal to the Green Gage had already been found in
the Reine Claude Violette, a purple plum, and ripening at
the same time. But in the Royal Hative, a most desirable
variety has been discovered, equalling in excellence those
before-named varieties, but ripening from two to three
weeks earlier, or at a different period of time. In Noi-
sette's Manual it is described as a large violet fruit, in fla-
vor resembling the Reine Claude Violette. Such is the
account of this new fruit, as stated by Mr. Thompson.
He adds, that this is distinct from every other variety, ex-
cept, perhaps, the Mivian, so called, and probably a syno-
nyme of this ; scions of which had been received of M.
Stoffels, of Mechlin. The fruit is thus described by him •
Shoots very downy ; leaves slightly pubescent above ; (two
characteristic traits which will always prevent its being
confounded with the Reine Claude Violette, whose shoots
and leaves are smooth;) fruit larger than the Reine
Claude Violette, which it greatly resembles both in flavor
and appearance ; in form roundish, but rather broader
next the stalk, which is about a half an inch in length,
thick, and not inserted in a hollow ; skin purple, dotted,
and traced with a golden brown ; flesh yellow, slightly
adhering to the stone, but parting from it at maturity ;
flavor exceedingly rich ; stone small, ovate, and com-
pressed. It ripens early in July.

54. ROYALE. N. Duh. PI. CCXLII.

LA ROVAI.E of Hooker s Pom. Land.

A large, very handsome fruit, diameter eighteen lines ;
the skin thick, of a homely, dull brown red, concealed, how-
ever, by a thick violet or azure bloom ; the flesh fine, yel-
lowish green, firm, and cracking ; juice abundant, high-
flavored, and delicious. An excellent plum. September.

55. *ROYALE DE TOURS. N. Duh. PI. xiu.
The fruit is globular, flattened ; its length eighteen lines ;

228 NEW AMERICAN ORCHARDIST.

a red violet next the sun, and covered with azure bloom;
the flesh is yellow, fine, good ; juice abundant and sweet ;
high-fla\ ored, and of superior quality to the Monsieur
plum; and it ripens eight or ten days earlier. Branches
downy, and nearly white. July and August.

56. *ST. CATHERINE. Hooker's Pom. Land. PI.

XXIV.

A medium-sized, oblong fruit; narrowest towards the
stalk, broad and flattened at the summit ; of a bright gold
color next the sun, spotted with red, and covered with
bloom ; the flesh yellow, tender, sweet, and of fine flavor ;
stone oval, flat ; it separates from the flesh. It ripens a little
before the Imperatrice. Branches smooth. The tree bears
well.

57. ST. MARTIN'S QUETSCHE.

" A most excellent late purple plum," and, according to
Mr. Thompson, eminently deserving. A new fruit, which
was received into the garden of the London Hort. Society
from the late Mr. Fischer, of Gottingen.

58. *ST. MARTIN ROUGE.

ST. MARTIN. Bon Jaird. ... *._'**:

Con's FINE LATE RED of various catalogues.
An excellent fruit, as large as the Reine Claude Vio-
lette, of the same color ; of an oval form ; the latest of all
plums. This fruit is highly esteemed both here and in
England, where known. One of the best of all late plums.
It b> there known under the erroneous name of Cot's Fine
Late Red. The branches are downy. October.

59. *SEMIANA.
PRUNE SUISSE. JV. Lhth.

PRUNE D'ALTESSE, MONSIEUR TARDIF.

The fruit is very handsome, round, flattened ; its diame-
ter eighteen to twenty lines ; color varying from bright
violet to deep blackish blue, and covered with azure bloom ;
the flesh greenish yellow, cracking and melting; juice very
abundant and delicious. Not uncommon near Boston.
An excellent fruit, ripening in September. Branches
smooth ; the tree very productive.

60. 'SHARP'S EMPEROR.
DENVER'S VICTORIA, QUEEN VICTORIA.

Very large and beautiful ; as large as the Red Magnum
Bonum ; of a roundish oval form and red color ; covered
with a fine bloom; of a fine flavor. An excellent fruit, and
eminently deserving. The tree grows very strong ; branches

PLUMS. 229

downy ; leaves very large, broad, well rounded, smooth ; the
stone tender ; the tree remarkably productive.

61. *SMITH'S ORLEANS.

The tree is very vigorous and productive; the fruit is
large, of an oval form and purple color ; its flavor excel-
lent. A highly-esteemed variety.

62. SURPASSE MONSIEUR. Bon Jard. p. 308.

" This superb fruit was raised by M. Noisette. It is
more beautiful and more perfumed than the Monsieur."

63. VIRG1NALE. N. Duh. PI. xxxv.

The tree is strong, vigorous, and productive; the fruit
is round, slightly depressed ; its color yellowish, stained
with violet or rose next the sun, and covered with dense
bloom ; the flesh is melting; juice abundant, and very agree-
able ; it adheres to the stone. One of the best of plums.

64. *WASHINGTON.

BOLMEK'S WASHINGTON, FUANKLIN.

A very large, globular plum, inclining to oval ; greenish
yellow next the sun, approaching to pale orange, and cov-
ered with a bloom, and occasionally crimson specks ; this
plum has sometimes weighed over four ounces ; its flesh is
yellow and firm, sweet and delicious; it parts readily from
the stone, and ripens in September. Branches downy.
August. This plum is equal in flavor to the Green Gage,
and a very valuable variety, of American origin.

65. WHITE MAGNUM BONUM. Hort. Cat.

IMPERIALS BLANCHE. Dull. EGG PLUM.

WHITE, MOGUL, WHITE HOLLAND, of the English.

GROS LUISA.NTE. Hort. Cut. WZKTWOKTH.
The tree grows remarkably strong; the branches smooth ;
the leaves unusually large. An oval fruit, of extraordinary
size: of a yellow color, covered with pale bloom ; the flesh
yellow, firm, acid, and austere ; it adheres to the stone,
which is oval, and very pointed. This plum is excellent
for cooking or preserves. Early in September.

66. WHITE PERDRIGON.

Branches downy ; a middle-sized, oblong fruit, tapering
from the stalk ; of a pale yellow, with red spots next the
sun, and covered with white bloom ; flesh yellow, rich,
saccharine, separating from the stone. Last of August.

67. *W1LMOT'S NEW EARLY ORLEANS. Mr.
Hooker, in Hort. Trans. Vol. in. p. 392.

Raised by Mr. John Wilmot. Earlier than the New
20

230 NEW AMERICAN ORCHARDIST.

Orleans ; as early as the Morocco, and Precoce de Tours,
as large as the Old Orleans, and more juicy ; a certain bear-
er; a fruit above the middle size, round, its suture deep;
dark purple next the sun, and covered with bloom ; the flesh
greenish yellow, of excellent flavor, sweet combined with
a pleasant acid ; it separates from the stone. Mr. Hooker
considers this plum as decidedly superior to any of its
season at present cultivated. Its beautiful appearance will
obtain it a preference in the market. Branches downy.

68. SLOE. London.
PRUNUS SPINOSA.

A thorny tree, a wild plum of Britain. The fruit is
small, very black, and astringent. The ripe fruit is excel-
lent to preserve; unripe, the inspissated juice forms the
German acacia, and affords an ink almost indelible for
marking on linen. The juice is used mixed with various
wines, to communicate the dark red color and rough taste
of Port wine. The leaves are employed to adulterate the
tea of China.

69. DWARF TEXAS PLUM. Mr. Russell.

A low, dwarfish tree or shrub, rising 2 or 3 feet or more;
the blossoms white, profuse, of a beautiful appearance, and
in early spring resembling snow ; the fruit of different
colors, according to the variety, some being yellow, some
red, and some purple; the flesh of delicious flavor; the
produce most abundant. This new tree, or shrub, was lately
introduced to our country from a small district in the colder
part of Texas, and the upper Colorado, by my friend John
B. Russell, Esq., of Cincinnati, Ohio. He is persuaded it
must prove hardy.

CULTIVATION, &c.

The plum tree flourishes best in a rich, sandy loam,
neither too dry nor too moist. A cold, wet, clayey soil, or
a dry, sandy situation, is not deemed so favorable.

The varieties of plum are inoculated on the plum stock.
Those raised from the seed are preferred, and some varie-
ties will flourish on the peach stock ; but this is not deemed
so suitable for a very high northern latitude.

CHERRIES. 231

The mode of pruning, and the distances to wmcn the
trees should be set asunder, vary but little from that of the
peach. The plum, from its possessing a very smooth skin,
is extremely liable to the attacks of the curculio. For the
modes of prevention, see CURCULIO, in the former part of
this work. Particular varieties of the plum tree are also
liable to be attacked by a worm, which causes large black
bunches to be formed on the limbs. Some varieties, how-
ever, are exempted from this disease. The remedy is easy,
and consists in separating every bunch, every badly-affect-
ed branch, or even tree, and committing them to the fire.
No affected tree should be suffered to exist near the orchard,
la this way, and in this alone, the worm and the disease
may be exterminated with certainty and but little trouble.

CHERRY.— (Prunus Cerasus.)

The cherry is a tree of medium size ; the branches are
shining, of an ash color; the leaves are ovate, serrated;
the flowers are white, and produced in umbels; the fruit is
a roundish drupe, of a yellow, red, or black color, and
shining; of a sweet or acid flavor; it encloses a smooth
stone.

The native country of the cherry has been assigned to
Asia. It was brought to Rome before the Christian era,
by Lucullus, from a town in Pontus, called Cerasus; hence
its name.

USES. The cherry is a highly-esteemed summer dessert
fruit. It is also extensively used in cookery, in pies,
tarts, &.c. The dried fruit forms an article of luxury and
food. In the forests of the mountains of the east of
France, says Bosc, where the Merisiers formerly abounded,
great quantities were dried, and constituted an important
article of food, during the winter, of the Charboniers, a half
savage, but kind and hospitable race. Their soups were
prepared by boiling the dried fruit in water, with bread, a
small portion of butter being added. From the juice a

232 NEW AMERICAN ORCHARDIST.

fine wine is prepared. The Kirschenvasser or Kirswasse,
of the Germans is identically the celebrated Marasquin of
Venice, which was fabricated so extensively on the moun-
tains of ancient Macedon. It is prepared by distillation
from the fermented juice of the Merisiers or Mazzards,
a portion of the bruised stones being added. But when
other varieties are used, — the more acid varieties, — five or
six per cent., by weight, of sugar, is added to the juice.
The Mazzard cherries, the Morillos, and the fruit of the
Virginia cherry, are steeped in brandy or rum, to improve
its quality and flavor. The gum which exudes from the
cherry tree is stated to be, in every respect, equal to gum
arable, and is so extraordinarily nutritive, that, according
to Hasselquist, more than a hundred men were kept alive
during a siege of nearly two months, with no other suste-
nance than a little of this gum gradually dissolved in the
mouth. The wood of the cherry tree is hard and tough,
and is much used by the turner and cabinet-maker, es-
pecially the Virginia cherry, which is capable of receiving
a fine polish, and has reddish streaks resembling mahoga-
ny. The bark of this last species, according to Dr. Mease,
is powerfully tonic, and has frequently been substituted with
success for the Peruvian Bark. The bark of the roots is
more powerful.

VARIETIES.

The following list of cherries has been divided into two
classes. The distinction thus formed will be apparent on
inspection of the tree and the fruit.

CLASS I. — This class includes, 1. The Bigarreaus,
which are distinguished by possessing a firm and hard flesh.
2. The Heart Cherries. 3. The Mazzards. This class
includes the Bigarreautiers, the Guiguiers, and the Merisiers
of the French. The trees of this class generally grow tall
and handsome, or in a pyramidal form; the young wood
is strong ; the leaves large, oblong, pointed, of a bright
green ; the blossoms large ; and the fruit sweet. The dry
wood, according to Bosc, weighs fifty-five pounds to the
cubic foot.

CLASS II. — To this class belong the Dukes, the Morillos,
and similar kinds — the Cerissiers or Griottiers of the

CHERRIES. CLASS I. 233

French. The trees of this class are generally of lower
growth than those of the first class ; of more compact
form ; the branches more slender and numerous ; the
leaves are of less size, of firmer consistence, of a dark
green color ; the flowers of less size, but more open ; the
fruit is round, tender, of a subacid or acid flavor. The
dry wood of this class, according to Bosc, weighs 47^-
pounds to the cubic foot. In addition to these, a few orna'-
mental varieties of four distinct species will be described.

CLASS I.

BIGARREAUS, HEART CHERRIES, &c.

1. *KNIGHT'S EARLY BLACK. Hort. Trans.
Raised by Mr. Knight, from the Bigarreau and May

Duke combined. The blossoms of this new variety are
produced in abundance, before those of any other sort ;
and while the May Duke, in the same aspect, is yet a
very unripe fruit, the Early Black Cherry has assumed
its rich, dark hue, and its flesh is then firm and juicy.
It resembles in its external appearance the Waterloo,
but the stalk is shorter. It is abundantly sweet, and,
though not very rich, of a pleasant flavor, and remarkably
early. A fruit of large size, obtusely heart-formed, and
ripe in June.

2. *DAVENPORT'S EARLY BLACK.

Very early and excellent. The tree is of compact and
fine form; the leaves large, light glossy green; it bears
early and abundantly. The fruit is large, at maturity
dark shining purple or black ; the flesh firm, sweet ; of a
pleasant subacid and fine flavor. One of the finest and
most productive early cherries known. A veVy popular
fruit, and highly valuable for the market. It ripens the
middle of June, and from eight to twelve days earlier than
the European May Duke. This fine new variety origina-
ted on the farm of Mr. Davenport, in Dorchester.
20*

234 NEW AMERICAN ORCHARDIST.

3. BOWYER'S EARLY HEART.

A fruit of medium size ; obtusely heart-formed j flesh
tender; flavor fine. An excellent cherry, ripening early
in June. Valuable alike for its very early maturity and
productiveness.

4. RIVERS'S EARLY AMBER HEART. J.
Rivers, Jun.

A new fruit, which was originated by Mr. Rivers. Large,
heart-shaped, of an amber color ; a very early variety ; the
tree very productive.

5. * AMBER CHERRY.

Below medium size, perfectly round ; color of amber,
but red towards the sun ; of a very delicate appearance ;
the flesh is melting, the taste lively and very sweet. It
ripens with the May Duke.

6. MANNING'S EARLY WHITE HEART.

A new and valuable variety, which was raised by Mr.
Manning from the White Turkey Bigarreau ; medium
sized; heart-formed; pale red, or amber colored next the
sun, white in the shade ; sweet, fine, and remarkably early,
or ripening in June.

7. BIGARREAU DE MAI.

A new and very early fruit, of a red color, and medium
size ; of a fine, sweet flavor ; its name dubious. Import-
ed by Col. Wilder, from Messrs. Baumann, of Bohviller, as
the very earliest variety known to them. It ripened per-
fectly its fruit, near Boston, in 1841, even before cherries had
appeared in the markets of Philadelphia and New York.

8. BIGARREAU DE ROCMONT. N. Duh. PI.

CCCLXX.

BELLE DE ROCMONT, CCEUR DE PIGEON, Bon Jard.
The tree is vigorous and productive; the fruit large,
heart-shaped, red, marbled, and shining; a beautiful fruit,
an inch in height; flesh white, very little breaking; juice
not abundant, rather sprightly, good. Middle of June.

9. *NEW LARGE BLACK BIGARREAU.

The tree grows vigorous and handsome ; the leaves
large; the fruit is very large, beautiful, and even sur-
passing that of the Black Tartarean; obtuse heart-shaped;
at maturity black and shining; the flesh black violet;
juice of a deep red dye ; of a sweet, rich, and high-flavored
taste. This Bigarreau is one of the most beautiful and
the best of its species known. Ripening late, or in Aug. A

CHERRIES. CLASS I. 235

new and superior variety, from France. Cultivated by
Messrs. Edward Sparhawk, of Brighton, and Aaron D.
Williams, near Boston.

10. BLACK BIGARREAU OF SAVOY.

A variety lately imported from Savoy, and the vicinity
of the Alps, by George Brown, Esq., of Beverly, and
much resembling the Bigarreau Gros Noir, or Trades-
cant's Black Heart. Fruit very large, black, flesh firm or
hard, and good ; ripening in August, or very late.

11. *MANNING'S BLACK BIGARREAU.

New, valuable, and originated by Mr. Manning. Large,
round, and black ; the flesh sweet and of excellent flavor;
ripening in August, and highly deserving a place in every
good collection. The tree grows handsome, is very pro-
ductive ; the foliage very large, shielding the fruit.

110. MADISON BIGARREAU.

New, valuable, and very productive ; originated by Mr.
Manning. Large, amber colored next the sun, pale in the
shade ; flesh firm, flavor excellent ; ripening in July.

12. *NAPOLEON BIGARREAU.

BIGARREAU NAPOLEON, LOVRMAN, Hort. Soc. Cat.

LAUERMANN. Dr. fVillick. BIGARREAU GROS MONSTREUX. TTiom.

GROS BIGARREAU DE LAUERMANN.

The tree is extraordinary for the vigor and beauty of its
growth; the leaves are very large, and plain or smooth on
their upper surface ; the fruit very large, heart-shaped ;
pale yellow in the shade, with bright red spots next the
sun ; flesh remarkably white, solid, of a sweet, and agree-
able, and excellent flavor. The largest and most beautiful
of the heart-shaped cherries. It ripens early in July.

13. WHITE BIGARREAU.

GRAFFION. Lind. BIGARREAU. Hooker.

TURKEY BIGARREAU.

Very large, obtuse, heart-shaped ; fine red next the sun,
yellowish amber color in the shade ; flesh firm, white, sweet,
and well-flavored. A beautiful and excellent fruit, not very
productive. The tree, says Mr. Hooker, " evidently ex
hibits the characteristics of age and debility."

14. *BLACK EAGLE.

Of a size varying from medium to large, obtuse heart
formed ; of a dark purple color, or nearly black ; flesh very
tender, rich, and of excellent flavor, and ripens early.

236 NEW AMERICAN ORCHARDIST.

The tree grows strong and very upright, and is very pro-
ductive ; the leaves very large. This new variety was sent
by Mr. Knight, in 1823, to the Hon. John Lowell, and
was raised by Miss Elizabeth Knight, of Downton Castle,
in 1806, from a seed of the Bigarreau, fertilized by the
May Duke.

15. *BLACK HEART.

GUIGNIER A FRUIT NOIR. Duh.

Rather large, heart-shaped ; dark purple, approaching
to black at maturity ; the flesh is dark red, tender, of ex-
cellent flavor. Ripe early in July, and a good bearer.
The true Black Heart is one of the best of cherries.

16. *BLACK TARTAREAN.

BLACK RUSSIAN, BLACK CIRCASSIAN, SUPERB CIRCASSIAN.
FRAZER'S BLACK TARTAREAN, RONALD'S BLACK HEART. Pom.

Mag.

Very large and beautiful, and of most superior quality ;
heart-shaped ; of a dark purple or black color ; the flesh
firm, dark red or purple, and of most excellent flavor. The
tree is elegant ; of upright and extraordinary rapid growth ;
its productiveness very great. It ripens the first of July.
Supposed to have originated in Spain ; thence carried to
Circassia, or Russia ; from Russia it was brought to Eng-
land, in 1796, by Mr. John Frazer. — Pom. Mag. — But
according to Mr. Hooker, it was brought from Circassia, in
1794, by Mr. Ronalds.

17. *DOWNER CHERRY.

A new and valuable variety, reared by Samuel Downer,
Esq., of Dorchester. The tree is very vigorous, and up-
right in its growth ; the leaves very large, dark green ; a
constant and great bearer. A large, light red cherry, of
roundish form ; the flesh firm, flavor good and sprightly.
Very late, and one of the most productive. It ripens after
most other superior varieties are gone, and is on this
account the more valuable, and highly prized in the
markets.

18. DOWNTON CHERRY. Hort. Trans. Thomp-
son.

A new variety, raised by Mr. Knight, from the Elton or
Waterloo. It is large; nearly round, inclining to heart-
shape ; of a pale yellow color, sprinkled with minute red
spots and larger patches of dull red or maroon; the flesh
pale amber color, tender and juicy, very sweet and high-
flavored. An excellent fruit. The tree bears well.

CHERRIES. CLASS I. 237

19. ELTON. Mr. Knight. Hooker's Pom. Lond. PI.

VII.

Raised by Mr. Knight from the seed of the Bigarreau
and pollen of the White Heart. The tree is very vigorous
and very productive. The fruit is pretty large, heart-
shaped ; pale glossy yellow in the shade, but marbled with
bright red next the sun ; the stalk slender, two inches long ;
the flesh firm, sweet, and rich. Very early. Sent, in 1823,
by Mr. Knight, to the Hon. John Lowell.

20. FLORENCE. Hort. Trans. Vol. H. p. 229.
Large, heart-shaped, depressed ; of a yellow amber color,

marbled with bright red in the shade ; bright red next the
sun; tolerably firm, juicy, rich, and sweet. A beautiful
cherry, introduced by Mr. Houblon, from Florence.

21. *GRIDLEY.

This excellent variety, which is sometimes called the
Apple Cherry, originated on the farm of Deacon Samuel
Gridley, of Roxbury. The tree bears constantly and very
abundantly. The fruit is of handsome size, round, black ;
the stalk short ; the flesh very firm, like all others of the
Bigarreau class; juicy, of a fine, vinous flavor. During
long-continued storms, it is sometimes liable to crack at
maturity. A popular fruit for the market. It carries well,
and is ripe soon after the early cherries are gone, or early
in July.

22. HEREFORDSHIRE BLACK. R. M.
LATE BLACK HEART.

A large, black, and heart-shaped cherry; a most excel-
lent fruit; a great bearer, and more valuable for ripening
late, when most varieties are gone.

23. RED RUSSIAN CHERRY.

A new and superior variety, which was imported from
Russia, about thirty years ago, into Brooklyn, N. Y. ; its
original name lost. A large, dark red cherry, of excellent
flavor and quality. Ripening very late, or in August.
The tree is very productive.

24. *SPARHAWK'S RED HONEY CHERRY.

A most superior native fruit, and so named for Edward
Sparhawk, Esq., of Brighton, who has introduced this cap-
ital variety to notice. The tree grows upright and hand-
some, and is wonderfully productive. The fruit is large,
bright red, tender, juicy, of a very sweet and delicious

238 NEW AMERICAN ORCHARDIST.

flavor. It is sometimes called the Honey cherry. A fine,
profitable cherry, from its excellent qualities and very ex-
traordinary productiveness, to cultivate for the market. It
ripens late, and is one of the best of all cherries.

25. WATERLOO. Hort. Trans.

A large, round, dark red fruit, inclining to black at ma-
turity; the flesh is firm, and of excellent flavor. Raised
by a daughter of Mr. Knight, and so named from its per-
fecting its first fruit soon after the battle of Waterloo. The
tree is of strong, but irregular growth. This fruit was sent
by Mr. Knight, in 1823, to the Hon. John Lowell.

26. *WHITE TARTAREAN.

TRANSPARENT, WHITE TRANSPARENT CRIMEA.
Rather large, beautiful, and obtuse heart-shaped ; pale
yellow, approaching to an amber color next the sun ; flesh
half breaking, and of excellent flavor. A much admired
fruit, which ripens early in July. The tree grows upright
and handsome, and bears well ; the leaves are large, smooth.
One of the best fruits of the class of white cherries.

CLASS II.

DUKE CHERRIES, MORELLOS, &c.

27. *ARCHDUKE.

LATE DUKE. Thompson.

GRIOTTE DE PORTUGAL. Duk. PORTUGAL DUKE.
A large, globular-formed, red cherry; like the May Duke,
it grows in clusters ; but the tree grows more vigorous
than that variety. An excellent cherry, and a great bearer.
It ripens in July, and hangs a long time on the tree, im-
proving in flavor ; and is, on all accounts, a valuable fruit.

28. BELLE DE CHOISY. Pom. Mag. Bon Jard.

DOUCETTE, CERISE UE PALEMBRE.

A middle-sized, roundish fruit, growing in pairs on a
forked stalk ; skin transparent, red, mottled with amber ;
the flesh -amber-colored, tender, and sweet; ripe rather be-
fore the May Duke. It bears well as a standard.

CHERRIES. CLASS II. 239

29. BELLE ET MAGNIFIQUE.

This fine cherry was introduced to notice by General
Dearborn. The tree is of vigorous growth, and moderately
productive; the fruit of the largest size; round, of a dark
red color, mottled with white spots, and abounding in acid.
Valuable from its late maturity. The fruit is from France.

30. *EARLY PURPLE GRIOTTE. Thompson.

Of medium size, heart-shaped; of a dark red color;
flesh tender and excellent. It ripens the beginning of
June. A valuable cherry, particularly for its early ma-
turity.

31. GERMAN DUKE.

GRIOTTE U'ALLEMAGNE. Nouv. Cours Complet d'jigr.
DE CHAUX, Du COMTE DE SAiiNT MAUR, Ib.
Equally as large as the Archduke ; almost as black; the
flesh deep red, and very acid. It ripens the middle of July.
The tree is of middle size, and not very productive.

32. *MAY DUKE.

A large, globular, red cherry, usually growing in clusters.
At maturity the flesh is tender, juicy, of an agreeable but
acid flavor. This kind is usually gathered in June, and
while it is yet sour and immature, for the markets, being
one of the earliest varieties. The tree is of moderate v igor,
compact in its form, and productive.

33. MONTMORENCY.

CERISIER DE MOXTMORENCY A GROSS FRUIT. Bon Jard.

LONG STEM MONTMORENCV.

The fruit is large, flattened at its extremities, of a lively
red color; the flesh of a yellowish white, slightly acid, and
excellent. The tree is not very productive. It ripens in
July. The Short Stem Montmorency, or GrosGobet, is a
fruit of less size, and the tree less vigorous.

34. MORELLO.

MILAN. Lang. CERISE DU NORD of Noisette. Lind.
Middle-sized, round; nearly black at maturity; tender,
juicy, of an agreeable flavor, in which much acid predomi-
nates. July. This fruit is used for preserving.

35. *PLUMSTONE MORELLO.

A very large, dark, round cherry, nearly black, of a
rich, acid flavor, and deemed superior to all European
Morellos. The stone is very large, and resembles that of
a plum. A native fruit from Virginia, introduced to no-

240 ,NEW AMERICAN ORCHARDIST.

tice by William Prince, Esq., of the Linnaean Botanic
Garden, Flushing.

ORNAMENTAL VARIETIES.

36. LARGE DOUBLE FLOWERING CHERRY.

The tree is of vigorous and upright growth ; the flowers
are very large, very double, and beautiful^ resembling
clusters of small roses. The appearance of the tree when
in full blossom is striking and highly ornamental. The
tree belongs to the Merisiers, or trees of the first class.

37. SMALL DOUBLE FLOWERING CHERRY.
The tree is of slow, dwarfish growth ; the blossoms, how-
ever, are not less beautiful than the preceding. The tree
belongs to the Morellos and Dukes, or to the second class.

38. SERRULATE DOUBLE FLOWERING CHER-
RY.

CERASPS SERRCLATA PLENO.

This new variety is one of the most beautiful of all the
double flowering cherries. Both this and the following
kind were introduced to America in 1840.

39. CHINESE LARGE DOUBLE FLOWERING
CHERRY.

CERASCS GRANDIFJLORA SINENSIS PI.ENO.
By information lately received from Mr. Lee, this vari-
ety is understood to be new, and more beautiful than the
Serrulata, or any other species of double flowering cherry.

40. TOBACCO LEAF.

BlGARREAUTIER A FfiCILLES DE TABAC. Bon Jdrd.

A small, pale red fruit, of indifferent flavor; a poor
bearer. The growth of this tree is strong, but crooked ;
the leaves of enormous size. It is said to have received its
name from the supposition that its fruit would prove pro-
portionally large; cultivated only as a curiosity. The tree
belongs to the first class.

41. VIRGINIA WILD CHERRY.

CF.RASUS VIRGINIAHA.

A native. It is found growing wild in the forests and
pastures, and is a distinct species from any others here

CHERRIES. CULTIVATION. 241

described. The trees grow large, and the fruit is produced
in clusters, like currants. It is very small, of a pleasant
sweet, slightly bitter, and very astringent taste. This
variety is one of the most esteemed of all for brandy.

42. WEEPING CHERRY.

CERISIER DE SIBERIA.

This beautiful tree is of low growth, its branches slen-
der and drooping; its leaves are very small, oblong,
lanceolate ; they are of a deep shining green above, and
of a pale shining green below. The fruit is small and
numerous, of a bright red color, and extremely acid. This
highly ornamental tree is generally inoculated at an ele-
vated height on the Mazzard cherry.

43. COLONG DWARF CHERRY.

A new species of cherry, a native from beyond the
Rocky Mountains, and near the sources of the Columbia
River ; lately brought thence by the hunters from the far
West. A low tree or shrub, the leaves small, oblong, ser-
rated, pale green. When but two feet in height, it blos-
soms profusely. The fruit is a cherry of a small size and
oval form ; of a black color and pleasant taste. It bears
very abundantly, and the branches, when loaded with fruit,
sometimes trail on the ground.

CULTIVATION.

The stones of the cherry are sown in autumn, in a rich,
well-prepared soil. The second year they are transplanted
to nursery rows four feet asunder, and at a foot distance
from each other in the row. They are inoculated the
third year. The best soil is a rich, dry, sandy loam, or
calcareous soil, and an elevated situation. A cold, clayey,
moist soil does not suit them. If the tree grows in suit-
able form, pruning is neither much practised nor recom-
mended.

The suitable distance for planting the cherry tree in
orchards, varies according to the goodness of the soil, and
other circumstances, and may be stated generally at from
fifteeu to twenty feet asunder.
21

242 NEW AMERICAN ORCHARDIST.

MULBERRY. — (Man*.)

The mulberry is a genus comprising many species. Its
origin has been assigned to China; but several species are
found growing in a wild state in America. The friiit is
a berry of a roundish or oblong form; of a color varying
from white to red or black ; its pulp envelops numerous
small seeds.

USES. Most of the varieties of the mulberry are es-
teemed dessert fruits. When perfectly mature, they are
grateful to the taste and very wholesome. The sirup is
useful in mitigating inflammations of the throat. The
juice, when properly fermented, affords a pleasant vjnous
wine. Mixed with apples, they afford a delicious beverage
called mulberry cider, of a deep red color, like Port wine.
Lastly, the leaves of the various species of the mulberry
constitute the principal food of the silk-worm. Not every
kind, however, is equally suitable. Those most esteemed
are the Morus alba, M. lucida, M. tartarica, M. Moretti,
M. Dandolo, M. Multicaulis, and the new Canton variety.

VARIETIES.

BLACK MULBERRY.

MORUS NIGRA.

This tree is a native of Asia Minor. It rises from
twenty-five to thirty feet. The leaves are. large and rug-
ged. Its fruit is large, black, aromatic, juicy, stibacid, and
good. An agreeable wine is made from its juice. The
juice is used for imparting a dark color to liquors; the
bark of the root is a powerful cathartic ; and from the
bark of the tree, strong cordage and brown paper are made.
RED MULBERRY.

MoRDS RCBRA.

A native of America. The tree rises to the height of
from thirty to forty feet ; the leaves are large, cordate, often
pal mated, and more often three-lobed, dark green above,
downy beneath, rugged : the fruit is of a very deep red
color, and excellent. This variety is esteemed superior to
the Black mulberry as a fruit, and the tree is more hardy.

For an account of other useful varieties of mulberries,
see the APPENDIX.

CULTIVATION.

These varieties of mulberry will flourish in alrtiost any
soil, but grow most luxuriantly in a deep, sandy loam,
rather in a humid than dry soil. They are propagated by
seeds or by layers, and sometimes by cuttings. The seeds
are obtained by washing the bruised pulp of thoroughly ripe
fruit; they are carefully dried, and sown early in April, in
a rich soil, and covered to the depth of half an inch with
loam, and pressed down compactly. The second year, they
are transplanted to nursery rows.

VINE.— (Fttfi wni/era.)

The grape vine is a deciduous tree, with an irregular,
contorted stem, and long, flexible branches. They trail on
the earth, or, connected by their tendrils to trees, they rise
vertically, even to the summits of those which crown the
forest. The leaves are large, smooth, or downy, serrated,
lobed, or entire. The leaves and footstalks of the white
or yellow grapes, change from a green to a yellow color,
late in autumn ; and those of the red or black grapes, to
a reddish hue. The blossoms are produced in long clus-
ters or racemes, from the wood of the same year ; they
possess a fragrant odor. The fruit is in clusters, the ber-
ries round or oblong ; their color varying from white or
yellow to red, to blue, or to black. The pulp contains a
juice, rich, saccharine, and abundant, of surpassing flavor.
The berries contain from one or two to five small stones.
Those, however, of the Ascalon, or Corinth, and the Sul-
tana, have none.

The vine is a native of the temperate regions. Its his-
tory is traced to a very ancient date in Persia. It is cul-
tivated extensively for wine in every part of Europe
favorable to its growth, from the Mediterranean Sea to
the latitude of 51° ; also in South Africa, and the African
isles of the Atlantic, and in Greece. It is also cultivated
in Barbary and Egypt, and in all those parts of Asia

244 NEW AMERICAN ORCHARDIST.

which are possessed of a suitable climate; but not, how-
ever, so much for wine, its use being forbidden to the
disciples of Mohammed. It does not flourish within the
tropics ; it may, indeed, grow there, but produces but little
fruit, except in the mountainous elevations. Yet in some
tropical countries, as at Bombay, where unceasing sum-
mer allows no rest to the vine, or its wonted repose, they
give them, by artificial means, a suitable season for slum-
ber ; and the vine, thus recruited, becomes productive.
[See CULTIVATION.]

The vine is extremely long-lived : it is stated that some
have lived six hundred years ; and, according to Bosc, there
are vines in Burgundy four hundred years old. The na-
tive vines of America, as of other countries, ascend to the
summits of the highest trees of the forest, growing some-
times of enormous dimensions. And vine timber is stated
to be of very great durability ; of this fact, the long life to
which the vine tree will attain, might alone be deemed
sufficient evidence. It is deemed too valuable to be ap-
plied to common purposes, its use being confined, almost
exclusively, to furniture, statues, &c.

USES. The fruit of the grape has been highly prized,
in all ages, as a delicious and wholesome dessert fruit.
They are used as preserves, in pastry and in cookery.
Sugar is also made from the juice of the grape, good, but
coarse-grained ; and the unfermented juice, when boiled to
the consistency of honey, is esteemed a delicious article
of food, being used, both in Europe and in the Moham-
medan countries, either with or without sugar, as butter or
honey is used.

Raisins are prepared from the matured fruit of the grape.
The clusters, without being separated from the branches,
are dipped in a ley of wood ashes, containing a small por-
tion of the oil of olives, and then dried by exposure to the
sun. By another mode, though not so good, they are
dried in an oven. Raisins are esteemed, not only as a
delicious, but a wholesome and nutritious food, when used
in moderation. They are of extensive use, both for the
dessert and in cookery. A good wine may also be pre
pared from them.

The grapes which are imported from France and Spain,
are packed in alternate layers of saw-dust, which has been
thoroughly dried in an oven ; and we are assured, that

GRAPES. 245

grapes may be preserved a year, by being gathered in the
afternoon of a dry day, and enclosed in a dry, tight cask ;
being laid singly, and in layers, between alternate layers
of thoroughly kiln-dried bran.

Sherbet constitutes a cooling and wholesome drink of
the Mohammedans. It consists of the unfermented juice
of the grape, mixed with water, sugar, and spices.

The unfermented juice of the grape, which constitutes
the essential elements of wine, consists of, 1st, water ; 2d,
sugar; 3d, tartaric acid; 4th, mucilage; each in different
proportions. But after fermentation, wine contains, by
chemical analysis, 1st, water; 2d, alcohol; 3d, sugar; 4th,
tartaric, carbonic, and malic acids. It also contains tan-
nin, a coloring matter, and a volatile oil.

Gross or watery wines are extremely difficult to pre-
serve and manage. It is far otherwise with those which
contain a suitable proportion of the essential elements ;
these being comparatively of very easy management.
Where the elementary principles are deficient, they should
be added at once in the beginning, and before the fer-
mentation has commenced.

In modern France, sugar is now added, when its pres-
ence is essentially wanting ; and vineyards which before
would never make any thing, or but very poor wine, are
now, by this addition alone, rendered productive in good
wine ; and the sugar produced from the potato, is now, it
is said, much used for this purpose in that country ; and
for this purpose it seems to be peculiarly adapted, its taste
being intermediate between the sugar of the cane, and the
sugar which is produced from the grape.

From a pound and a half of potato starch, one pound
and a quarter of crystalline brown sugar has been obtained.
And starch, according to Davy, is converted into sugar by
the very simple process of boiling in very diluted sulphuric
acid. One hundred parts of starch, four hundred parts of
water, and one part of sulphuric acid, by weight, are kept
boiling for forty hours ; the loss of water by evaporation
being supplied by new quantities. The acid is to be neu-
tralized by lime, precisely as the acid which is contained
in the juice of the sugar-cane is neutralized, and the sugar
is crystallized by cooling.

The moderate use of good wine is deemed wholesome,
especially to convalescents recovering from malignant fe-
21*

246 NEW AMERICAN ORCHARDIST.

vers, and to those of debilitated habits, as it accelerates
the circulation. On the other hand, its too liberal or im-
moderate use undermines the constitution, and lays the
foundation of a train of diseases. It paralyzes the mental
faculties, and induces those disorders of body which not
uncommonly terminate in death.

The varieties of the grape are very numerous. The fol-
lowing comprises a selection of the best varieties known.

VARIETIES.

In the arrangement of grapes, I have divided the whole
into five classes.

CLASS I. Those called Chasselas grapes. These are
early.

CLASS II. Those called Muscats, or Frontignacs. The
Muscats are more tardy in ripening than the Chasselas
grapes.

CLASS III. Other foreign varieties. Black, blue, and
purple grapes.

CLASS IV. Other foreign varieties. White grapes.

CLASS V. American grapes.

CLASS I.

CHASSELAS GRAPES.

The Chasselas grapes are in high estimation at Paris, and
in the north of France, as well for their excellent quality,
as for their early maturity.

1. *WHITE CHASSELAS.

ROVAL MCSCADIWE. o'ARBOTCJE, For. Lindley.

CHASSELAS DF. FONTAINBLEAU. Bon Jard. SWEETWATER.
The wood grows pretty strong; the bunches are large
and shouldered; the berries are large, round, greenish
yellow, golden or amber-colored at maturity ; the flesh is
juicy, rich, vinous, and excellent. A capital and very pro-
ductive variety. At Paris it is generally cultivated on
walls. Near Boston it is considered one of the very best
for our climate, ripening well its fruit in open culture, in

GRAPES. CLASS I. 247

favorable seasons and situations. A gentleman here, of
great experience and observation, is confident that the
Sweetwater, and the Chasselas de Fontainbleau, are but
one and the same ; and that the difference which they
sometimes assume, is owing to no other causes, than a
difference of exposition.

2. *GOLDEN CHASSELAS.

CHASSELAS DORE, BAR SUR AUBE, Duh. BtmJard.

RAISIN DE CHAMPAGNE. Bon Jard. p. 366.

YELLOW CHASSELAS OF THOMERY.

GROS COULARD.

The wood of this fine variety is of medium vigor, the
joints short ; by this it is distinguished from the White
Chasselas. It is also a fortnight earlier than that variety,
but is not so exuberantly productive. The bunches are
large ; the berries large and round, of a yellow amber or
gold color, melting, pleasant, sweet, and excellent. The
bunches of this variety are somewhat peculiar, having
mostly quite large berries, intermixed with some few of
small size on the same bunch. This fine variety has been
introduced by S. G. Perkins, Esq., and produces good
crops in open culture in warm expositions. To produce
great crops, and enable the fruit to set well, it must be
screened from high winds from the time of blossoming till
the fruit becomes of the size of peas. The Chasselas
Dore, Bar sur Aube, of the old Duhamel and the Bon Jar-
dinier, must not be confounded with the White Chasselas,
or Chasselas de Fontainbleau, which is sometimes mis-
called by this same name.

3. BLACK CHASSELAS. Lindley.

CHASSELAS NOIR of the French.

BLACK MUSCADINE of the English.

The bunches are the size of the White Muscadine ; the
berries are of a globular form, of a black color, and covered
with blue bloom; the flesh is rich, and of very good flavor.

4. MUSK CHASSELAS. Duh. Bon Jard.

CHASSELAS MUSQ.UE. Bon Jard. Duh.

The bunches are of medium size; the berries are round
and of moderate size, of a green or greenish yellow color ;
the pulp is sweet, high-flavored, and musky. This variety
is rather later than the Golden and White Chasselas.

5. RED CHASSELAS. Bon Jard. For. Lindley.

CHASSELAS ROUGE. Bon Jard. RED MUSCADINE.

The bunches are of medium size, but very compact ; the

248 NEW AMERICAN ORCHARDIST.

berries smaller than the White Chasselas, of a dark red
color, sweet, and of good flavor. This variety is not so
early as the White Muscadine.
6. VARIEGATED CHASSELAS. Neill. Lindley.

A new variety, raised by Mr. Knight, from the seed of
the Chasselas, fertilized by the pollen of the Aleppo. The
berries are striped, and very beautiful, with a thin skin, and
juicy. The leaves in autumn become variegated with red
and yellow. A very productive and hardy variety, ripening
well in the open air. Thus has Mr. Neill described it,
According to Mr. Lindley, the bunches are long, the berries
rather small, globular, deep purple next the sun, tender,
very saccharine, and of pretty good flavor.

CL.ASS II.

MUSCATS, OR FRONTIGNACS.

The Muscats, or Frontignacs, are highly esteemed for
their delicate and delicious musk flavor. They are not
quite so early in their season of maturity as the varieties
of Chasselas, and require more heat of climate.

7. BLACK FRONTIGNAC. Forsyth. Lindley.
BLUE FRONTIGNAC, VIOLET FRONTIGNAC, ' Speechly.
MUSCAT NOIR of the French.

The bunches are rather short, and below medium size,
and loosely formed; the berries are of medium size, round,
black, and covered with blue bloom ; the flavor is vinous,
sweet, and musky. This is not so highly esteemed at Paris
as the White Muscat. It rarely ripens in open culture,
either there or near Boston.

8. »CANNON HALL MUSCAT.

The bunches are large ; the berries large, oval, yellow
or amber-colored; of delicious flavor. Each berry has but
one seed. A new and very superior variety, in high repute
in England. Earlier than the Muscat of Alexandria, and
fully equal to that variety. It is stated, that at Chatsworth
the duke of Devonshire has a vineyard completely filled
with this favorite varietv. A favorite also, and much cul-

GRAPES. CLASS II. 249

tivated at the celebrated fruit establishment of Mr. Wilmot.
It requires considerable heat, and is very productive.

9. RED FRONTIGNAC. Mr. Neill

GRIZZLY FRONTIGNAC. Ib. MOSCAT ROUGE. Bon Jard.
The bunches are rather large, long, and moderately
compact ; the berries are pretty large, round, of a red color,
and of a high vinous and musky flavor. This variety
ripens earlier than the White Frontignac, and although
not so high-flavored as that variety, it is more esteemed in
France than the Violet and Black Muscat.

10. RED MUSCAT OF ALEXANDRIA. For. Lind.

RED FRONTIGNAC OF JERUSALEM of Miller.

It resembles the White, except in regard to color. The
bunches are rather large, and shouldered ; the berries
rather large, oval, of a red color; the skin is thick; the
flesh firm, juicy, saccharine, musky, and high-flavored.
Bradley calls this one of the very best of grapes. It is also
said to be more esteemed about Paris than the White Mus-
cat ; and there, against good walls, it ripens very well.

11. *WHITE FRONTIGNAC.

MUSCAT DE FRONTIGNAC, MUSCAT BLANC, Bon Jard.
The bunches are very long, conical, compact; the ber-
ries the size of the Chasselas ; round, a little elongated ;
white, but slightly yellow next the sun ; the pulp white,
crackling, of an exquisite sweet and musky flavor. Very
productive. Highly esteemed near Boston, where its cul-
tivation is principally confined to vineries, as it seldom
comes to maturity in out-of-door cultivation.

12. *WHITE MUSCAT OF ALEXANDRIA. Neill.

WHITE MALAGA. Hart. Soc. Cat.

MUSCAT D'ALEXANDRIA BLANC. Bon Jard.

PASSE LONGUE MUSI^UE. Ib.

MUSCAT OF JERUSALEM. Miller.

PASSE AfusftUEE. Hort. Soc. Cat.

The bunches are very large, long, irregularly formed ;
the berries very scattering, large, oval, of an amber color
at maturity ; the skin is thick ; pulp hard, musky, juicy,
racy, and high-flavored; the berries have one or two
seeds, or none. Highly esteemed by the English ; it is also
highly esteemed at Paris ; but they consider their climate
too cold for all the Muscats. The Muscats are there
placed in the angle formed by two walls, the one facing
east, the other south. In the Catalogue of the London

250 NEW AMERICAN ORCHARDIST.

Horticultural Society, the Malaga is put down as a syn-

onyme of this.

13. *WILMOT'S EARLY MUSCAT.

WILMOT'S EARLY PROLIFIC MUSCAT.

A new seedling grape, of the Muscat species, which is
stated to be one of the most productive bearers. In the
vinery it produces its ripe fruit in perfection from March
till October. This is one of the four principal kinds which,
exclusively, are cultivated for profit by Mr. Wilmot, of Isle-
worth, near London, — the selections of all others.

III.

OTHER FOREIGN VARIETIES.

BLACK, BLUE, AND PURPLE GRAPES.

14. ALICANT. Miller. No. 31.

BLACK PORTUGAL. Hort. Cat. BLACK SPANISH of some.
TEINTURIER. Hort. Cat. GROS NOIR D'ESPAGNE.
Bunches very long, unshouldered ; berries of moderate
size, somewhat oval; skin thick, of a black color; flesh
tender, juicy, of an agreeable flavor ; the seeds very large.
In autumn the leaves become beautifully variegated with
green, red, and yellow. This vine requires heat or a warm
exposition.

15. *BLACK CAPE.

The bunches are very large and shouldered, sometimes
weighing over two pounds; the berries extraordinary large,
oval, and black ; of excellent flavor and quality. In highly-
favorable seasons and situations, it ripens well in the vicin-
ity of Boston in open air. Imported by S. G. Perkins,
Esq., from the Cape of Good Hope. An acquisition to the
country. It is a most productive variety ; and three vines,
in open culture, have ripened at Mr. Perkins's more than
500 pounds in a single season.

16. BLACK DAMASCUS. Lindley.

The bunches are middle-sized and loosely-formed ; the
berries are globular and of different sizes ; the large berries
have two seeds, the small have none; their color is black;
flesh delicate, juicy, and of most superior flavor.

GRAPES. CLASS III. 251

17. *BLACK HAMBURG.

WARNER'S BLACK HAMBURG, according to Lindley.

RED HAMBURG. Hort. Soc. Cat.

The bunches are large, well-shouldered, and compact ,
their breadth is nearly equal to the depth ; the berries large,
oval, of a deep purple color, or nearly black, and covered
with a blue bloom ; the flesh is tender, saccharine, and of
excellent flavor. A very productive and excellent variety ;
a great favorite at Boston, and much cultivated in their
grape-houses. In favorable seasons and situations, it ripens
at that place in open culture. The wood of this variety is
strong and luxuriant; the clusters of fruit are beautiful,
and sometimes weigh two pounds.

18. BLACK LOMBARDY. London's Mag. Lind-
ley. For.

WEST'S ST. PETER'S. Lindley.

The wood is short-jointed ; the bunches are long and
large-shouldered ; the berries are large, round, black at
maturity ; the skin is thin ; the pulp juicy and high-flavored.

19. *BLACK PRINCE. Neill. Hort. Trans.
LISBON, or PORTUGAL, according to some.
CAMBRIDGE BOTANIC GARDEN GRAPE of some catalogues.

The leaves are broad, deeply-lobed, widely-serrated,
their long footstalks tinged with red ; the bunches are
very long, sometimes, but rarely, shouldered ; the berries
are oval, dark purple, and covered thick with blue bloom ;
the flesh is pale, juicy, sweet, and well-flavored ; each usu-
ally containing five seeds. This excellent grape, it is
stated, sometimes ripens even on the open walls in the
south of England; the bunches have sometimes weighed a
pound and a half.

20. BLACK RAISIN GRAPE. Lindley. For.
The bunches are large, long ; the largest are shouldered ;

the berries are large, black, of an oval form ; the skin is
thick ; the flesh is firm, juicy, and very high-flavored. The
wood is long-jointed.

21. BLACK ST. PETER'S.

BLACK GR&.pE,from Palestine. Speedily.
The bunches are large, long, sometimes shouldered ;
they resemble the Black Hamburg, but are longer ; the
berries are large, roundish oval, of a black color, and thin
skin ; very juicy, delicate, and fine-flavored. Near Boston,
this grape is seldom cultivated, except under glass.

252 NEW AMERICAN ORCHARDIST.

22. MILLER'S BURGUNDY.

LIE MEUNIER, MORILLON JACON.NE.

The bunches are short and compact; the berries small,
round, black, and covered with blue bloom ; the flesh is
tender, juicy, very sweet, and good-flavored ; the under
surface of the leaves is covered with hoary down, like meal ;
hence the name of Miller's Grape. One of the hardiest
varieties, and extensively cultivated in Burgundy for wine.

23. *CONSTANTIA.

The wood of this variety is large ; the leaves rough and
downy ; the bunches are of good size ; the berries are
round, of a purple color, and of a most delicious, sweet
flavor. The fruit ripens well in the open air in our climate,
but only in highly-sheltered situations. The berries con-
tain but two seeds, and sometimes but one. This grape
was imported by S. G. Perkins, Esq., from the Cape of
Good Hope, and is supposed to be one of the most valu-
able in the country, and remarkably productive.

24. *ESPERIONE. Hort. Trans. Vol. in. p. 93.
. TURNER'S BLACK. Hort. Cat.

The bunches are large, the size of the Black Hamburg,
shouldered, pretty compact; the berries are round, or
flattened at the head, of a deep blue or black color, and
covered with bloom ; the flesh adheres to the skin, and,
though neither melting nor high-flavored, is pleasant. The
Esperione is productive to an extraordinary degree, very
hardy, very early, equally so with the Sweetwater and
Muscadine ; and in unfavorable seasons, has a decisive ad-
vantage over these varieties.

25. FRANKENTHAL. Lindley.
FRANKENDALE.

The bunches are large and well-shouldered; they some-
what resemble the Black Hamburg; the berries are oval,
flattened at the head, indented at the side, of a purple or
black color, covered with blue bloom ; the flesh is tender,
juicy, rich, sweet, and of excellent flavor.

26. GROS GUILLAUME. N. Duh.

The bunches very large and compact ; the berries are
large, oval, black, and covered with azure bloom; the
skin is thick ; the flesh green, melting; the juice abundant,
and without color, pleasant, and sweet. They have gener-
ally three small seeds. It produces abundantly, ripening
the middle of September. In good years it ripens well on

GRAPES. CLASS III. 253

espaliers. Its cultivation is not yet extended in the envi-
rons of Pans, but it merits to be cultivated for the table.

27. GROS MAROC.

The bunches are of good size, sometimes very large ; the
berries are large, oval, of a dark purple or violet color, and
covered with bloom ; the skin is thick ; the flesh juicy and
high-flavored. It ripens in open culture near Boston, but
only in favorable seasons and situations.

28. LANGFORD'S INCOMPARABLE. Lindley.
The bunches are of good size, compactly-formed, and

shouldered ; the berries are of moderate size ; the smallest
are round, the largest oval, of a dark purple color, covered
with blue bloom. The flesh is tender, juicy, saccharine,
and resembles the Miller's Burgundy. Mr. Lindley states
that a single vine, growing at Mr. Langford's, produced
two hundred and twenty-five pounds in a single year ; he
esteems it the best and most hardy out-of-door grape
known in that country.

29. *SEEDLING OF BLOOM RAISIN. Thompson.
A new and superior variety, produced for exhibition from

the garden of the London Hort. Soc. in 1837. Bunches as
large as the Black Hamburg, but more loose; berries black-
er, and of higher flavor. It ripened by the side of the Black
Hamburg near a month earlier ; hence it will be duly ap-
preciated by those who cultivate early fruits. One of the
most deserving fruits which appeared. Thus was it de-
scribed by Mr. Thompson.
SO. *WILMOT'S NEW BLACK HAMBURG.

NEW DUTCH BLACK HAMBURG.

A new and capital variety, extensively cultivated by Mr.
Wilrnot at Isleworth. The bunches are large ; the berries
larger than those of the Black Hamburg, and in appear-
ance very remarkable, resembling bodies rendered globular
by the blows of a hammer. A very large and beautiful
fruit, of a dark blue-black color, and covered with fine
azure bloom ; delicious, excellent, and very productive.

RED, OR REDDISH PURPLE GRAPES.

31. POONAH. Hort. Trans. Vol. iv. p. 516.

The bunches are large, well-shouldered, tapering to a
point ; the berries are nearly oval ; pale red in the shade,

22

254 FEW AMERICAN ORCHARDIST.

but darker red next the sun ; sweet, but not very juicy ;
they have generally but two seeds. This vine was intro-
duced from Bombay by Sir Joseph Banks, in 1817. The
grape keeps a long time, and is extensively cultivated at
Poonah, and the ripe fruit sent thence annually to Bombay
and its dependencies. This grape eminently deserves trial.

32. RAISIN DE CARMES. Hooker's Pom. Land.
PI. x.

RAISIN DE CABO. For. Neill.

The vine is vigorous and bears well; the fruit is in long,
loose bunches ; the berries very large, interspersed with a
few of small size, of an irregular, oval form ; the skin is
rather thick, of a dusky reddish purple, covered with
bloom ; the flesh is rather firm, extremely rich, though some-
what acid ; the seeds are large, seldom more than one.

33. RED HAMBURG. Mr. Neill.
WARNER'S RED HAMBURG. Ib.
BROWN HAMBURG. Hort. Soc. Cat.
GIBRALTAR. Ib.

The bunches are large and similar in size and shape to
the Black Hamburg ; the berries rather large, oval, dark
red or purple; the skin is thin; the flesh juicy, delicate,
and vinous. This variety, according to Mr. Lindiey, is the
famous Hampton Court vine.

CLASS IV.

OTHER FOREIGN VARIETIES.
WHITE GRAPES.

34. EARLY WHITE MUSCADINE. For. Neill.

WHITE MUSCADINE, ROYAL MUSCADINE, Pom. Mag.

AMBER MUSCADINE. For.

EARLY WHITE GRAPE OF TENERIFFE of SpeecMy.
The bunches are generally small, but very numerous ;
but they are sometimes considerably large, loosely-formed,
and shouldered ; the berries are round, medium-sized, of
an amber color ; the flesh is firm, saccharine, rich, but not
high-flavored ; very productive ; and, for the certainty of
its ripening, it is considered one of the best European va-
rieties for a northern climate.

GRAPES. CLASS IV. 255

35. WHITE CORINTH.

CORIKTHE BLANC. Duh. and Bon Jard.

The bunches are small, oblong, compact; the berries
very small, round, yellow, juicy, sweet, and without seeds.
The Violet Corinthe differs from this only in color, and
is probably identical with the Black Corinth, Zajite, or
Black Ascalon, known in commerce as the Zante cur-
rants, which we receive from the Mediterranean in a dried
state. It has been estimated that 6000 tons are annually
shipped from the Ionian Islands.

36. MALMSEY MUSCADINE. For. Lindlcy.

MAI.VOISEE MUSQUE of Bradley.

It resembles the White Muscadine, but the bunches and
berries are smaller. It is very sweet, and of high flavor ;
it bears well, and is a valuable grape. It requires a vinery
in England — so say Forsyth and Lindley. Bradley says
it is one of the richest musked grapes ; that it came from
Montserrat, and grows plentifully about Turin.

37. PITMASTON WHITE CLUSTER. Hort.
Trans.

Raised by John Williams, Esq., of Pitmaston, from the
seed of the Auvernat, or Miller's Burgundy. The bunches
are rather larger than the Auvernat, compactly-formed. It
ripens earlier than that variety or the Sweetwater. The
berries are round, a little flattened at the apex, of an am-
ber color, but bronzed with russet next the sun ; the flesh
is tender and pleasant.

38. SCOTCH WHITE CLUSTER. Thorn. Rivers.
The bunches are compact ; berries roundish oval ; of a

white color ; of a sweet and excellent flavor. This grape
is very early and very productive.

39. *SWEETWATER, NEW GROVE END. Thorn.
Rivers.

A superior variety; the bunches long; berries oval, of
a white color : skin thin ; the juice sweet and excellent.
Early and very productive. At Mr. Wilmot's celebrated
fruit establishment, a superior and favorite variety is cul-
tivated under the name of New Sweetwater, which may
prove identical with this.

40. SYRIAN. Mr. Neill

One of the coarsest of the grape kind ; the bunches
large, broad-shouldered, of very regular form ; the berries
are large, white, oval ; the pulp firm and hard, of tolerable

256 NEW AMERICAN ORCRARDIST.

flavor if well ripened.. An excellent bearer ; and the bunches,
when ripe, will remain many weeks longer than any other
variety. This grape would not probably ripen in the open
air in the climate of New England. Mr. Speechly has
stated that he raised at Welbeck a bunch of this variety
measuring nineteen and a half inches in breadth, twenty-
one and three fourths inches in depth, in circumference
four and a half feet, and weighing nineteen and a half
pounds. This is supposed to be the kind mentioned,
Numbers xin. 23.

41. TOKAY. Duh.

WHITE MORILLON. Speechly's Syn. GRIZZLV MUSCAT.
The bunches are of moderate size, compactly formed ;
the berries, inclining to oval, are rather small, faintly tinged
with gray or red ; saccharine and pleasant. This grape
ripens in good seasons near Boston in open culture ; and
is the variety of which the celebrated Tokay wine is made.

42. ,VERDAL. Mr. Neill. Bon Jard.
VERDELHO. Ib. Bon Jard. p. 367.

The vine grows vigorously ; it is remarkably productive ;
the bunches are variable in size, but beautiful ; the ber-
ries are oval, of a fine amber color, of a very rich, saccha-
rine taste and good flavor. Much cultivated in Languedoc,
and there called Verdal. It was brought from thence to
Paris, where it is highly esteemed as .the best and sweetest
of all dessert grapes; but it there requires a warm sum-
mer and the best exposition to bring k to maturity, when
the bunches become beautiful, the berries large, each con-
taining two seeds. This is the Verdellio grape, of Ma-
deira, of which Madeira wine is principally made.

43. WHITE HAMBURG. Speechly. Lindley.
WHITE PORTUGAL, WHITE LISBON, Hart. Soc. Cat.
WHITE RAISIN, RAISIN MUSCAT.

The bunches are large and loosely-formed ; the berries
large, of an oval form and greenish white color; the skin
is thick, the pulp hard, and the juice sweet, slightly mixed
with acid. Mr. Lindley informs us, that this grape is by
many much" admired, that it keeps long, and is the same
that is annually imported into that country from Portugal,
to the value of ,£10,000 in the winter season, and sold in
the shops for Portugal grapes. We may perhaps ascribe
its long keeping to its hard pulp and thick skin, and would
suggest that it might prove a profitable article of cultivation
and export from the Southern States.

GRAPES. CLASS V. 257

44. WHITE ST. PETER'S.

SAINT PIERRE. Bon Jard. p. 363. Moscow.
The buncheg are large, very beautiful, and compactly-
formed ; the berries are round, white, and excellent. A
valuable new variety, and well deserving trial with us.

45. ALEPPO. Speechly.
RAISIN SUISSE.

The bunches are formed of berries of different colors;
the berries are round, of medium size; some are black,
some white, but mostly striped with black and white; the
skin is thin, the flesh juicy, and of superior flavor; the
leaves are beautifully and variously striped in autumn with
red, green, and yellow. This grape is rarely cultivated
near Boston, except under glass.

CLASS V.

AMERICAN GRAPES.

46. ALEXANDER.

SCHUYLKILL MuSCADEL.

This vine is a great and sure bearer. A large grape,
blue or black, somewhat eliptical ; sweet and luscious,
when perfectly mature. Major Adlum states that he has
made a wine of this grape, which Mr. Jefferson has pro-
nounced " worthy the best vineyard in France." Not so
suitable for the climate of Boston as the Isabella and Ca-
tawba, and by no means equal to them.

47. BLAND.

ELAND'S MADEIRA, MAZZEI.

This fine native grape does not ripen well in our climate,
except in favorable seasons; and is thus described by Mr.
Bartram in a letter to Doctor Mease : —

" The bunches are large, branched, and well-shaped, six
or eight inches in length ; the berries large, and round or
oblate ; when perfectly ripe, of a dark purple or red wine
color ; the juice sweet and lively, having a little musky
flavor, with a small portion of an agreeable astringency,
somewhat like our best bunch wild grapes, though much
22*

258

NEW AMERICAN ORCHARDIST.

sweeter than any of them. If this grape is what T take it
to be, a genuine American, it is a hybrid, or variety."

48. *CATAWBA.

This superior variety was introduced to notice by Major
John Adlum, of Georgetown, D. C., and is esteemed by
him the very best native grape for making wine, known ;
and the wine made by him at his vineyard, of this grape, is
deemed by good judges excellent. The bunches are of
very handsome size and form, and shouldered ; the berries
are of a deep purple next the sun ; the skin is thin, juicy,
sweet, rich, and vinous, with a very Jittle of the native or
musky taste. This vine is very vigorous and hardy, re-
quiring no protection, and is a great and certain bearer.
This and the Isabella are, for the climate of New England,
decidedly the very best native grapes hitherto known with
us. Mr. Adlum has stated that he has no doubt but by his
discovering the Catawba grape to be an excellent wine
grape, that it will be worth to the United States one hun-
dred millions of dollars before the end of this century. See
his Memoir on the Cultivation of the Vine in America.

49. ELSINBURGH.

Small, very hardy, and very productive ; of a blue color,
very juicy and sweet, free from pulp and musky taste.

50. "ISABELLA.

This fine native grape was introduced into New York
about the year 1818. by Mrs. Isabella Gibbs, the lady of
George Gibbs, Esq., of St. Augustine, then a resident of
Brooklyn, L. I. It was received from Dorchester, South
Carolina, and was named Isabella, in honor of that lady,
by William Prince, Esq., of the Linnajan Botanic Garden.
From him I first received this vine, about 1820. The vine
is extraordinary for the vigor of its growth, and wonderful
productiveness. It has been stated that a single vine iu
the garden of General Swift, of New York, produced above
eight bushels per annum, during each of the years 1820
and 1821 ; and the astonishing produce which we have
here witnessed, confirms our belief in all that has been
stated. The bunches are of large size; the berries are
large, of an oval form ; of a dark purple color, approach-
ing to black, and covered with bloom ; the skin is thin,
with but very little pulp ; the flesh is juicy, rich, sweet, and
vinous. By hanging the bunches in a room, it has been

GRAPES. CLASS V. 259

ascertained that they lose that very small portion of muski-
ness which they possess. This grape makes excellent
wine, and requires no protection in our climate.

51. LUFFBOROUGH.

Berries very large, of a deep purple color ; pulp dissolv-
ing in a sweet, musky juice. Major Adlum says, the Luff-
borough makes an excellent red wine.

52. *NORTON'S VIRGINIA SEEDLING.

This very superior native grape was originated by Dr.
N. Norton of Magnolia, one mile from the city of Rich-
mond, in Virginia. The fruit is rather below medium size;
fine as a table grape, and most excellent for wine. The
wine is of a dark violet color, or of the color of Port wine,
with a just proportion of astringency, and excellent flavor.
The vine bears surprisingly. Not only the Catawba, but
also the Prince Edward grapes, and the Norton's Virginia
Seedling, are much cultivated by Dr. Norton and others
of the vicinity of that city, where first I witnessed the won-
derful crops of fruit which these vines bore. Through the
kindness of Dr. Norton, I am favored with a full account
of this grape, which I subjoin in his own words. In all his
statements I have perfect confidence.

" Vitis Nortoni. Produced by artificial impregnation
from the Bland and Meunier. Foliage somewhat resem-
bling the Bland. The shoots are of a red color, hardy, and
resisting the greatest degree of cold which happens in any
portion of the Union ; thriving with little care, and never
failing to produce abundant crops of fruit, which has not,
within the last 15 years, been known to mildew or rot.
Fruit blackish, or of a dark purple; ripens in September,
and will remain perfect until the hardest frosts ; largest
bunches 9 or 10 inches long, sometimes shouldered, and
moderately compact, weighing one fourth of a pound ; must
rich, and of a dark reddish violet color.

" Norton's Seedling stands unrivalled as a field and gar-
den fruit in Virginia ; crops always surprisingly abundant,
and yielding wines, which, with proper care, will be found
inferior to none of the imported drinks from Madeira or
France. I obtained this variety by artificial impregnation,
after the manner of Knight. I consider it capable of
doubling the amount of our exports, when it is properly at-
tended to, throughout the Union ; for there is not a single
state in our associated confederacy, which will not be found

260 NEW AMERICAN ORCHARDIST.

propitious to its growth. Wherever the hickory and the
oak are to be found, there also you may expect to rear this
fruit. In whatever climate the Indian corns mature their
seeds, the Norton's Seedling grape will certainly return a
most astonishing yield to the cultivator. In France, if its
properties were understood, it would supply the place of
much of that useless trash, which just now so unprofitably
clothes her fair bosom ; no casnalty would then cause any
serious diminution in the vintage, — which circumstance
alone, independent of the improvement of her vines, would
be, in a national point of view, of incalculable benefit to
that country."

Mr. John Carter, of the vicinity of that same city, who
also cultivates this and the Catawba and Prince Edward
vines to a considerable extent for the purposes of wine, has
informed me, by a letter of a simultaneous date, as follows :
— " With regard to the value of this grape, I will say, that
if your climate admits the Catawba and Isabella to mature
their fruits before frost, this grape, being rather earlier than
either of them, will produce at least 1000 gallons per acre,
of such wine as sells here readily for $3 per gallon."
53. "CUNNINGHAM PRINCE EDWARD.

A very superior grape, found growing in Prince Edward
county, Virginia, much cultivated by Dr. Norton, Mr. John
Carter, and others at Richmond and its vicinity, and highly
approved by them all as a most excellent table graphs and
fine for wine. From Dr. Norton I am favored "with the
following more particular account of this fruit, which I
here subjoin : —

" The Cunningham grape, from the county of Prince
Edward, in this state, does not often rot or mildew ; it is
certainly a fine-flavored fruit, resembling in taste the Ni-
grillo of Madeira. It possesses, next to Norton's Seedling,
more saccharine principle than any other fruit we culti-
vate; it has so far, however, proved a shy bearer. — Leaf
three irregular lobes, obtusely serrated, resembling the
Bland, the under side yellowish green ; length of the foot-
stalk 2£ inches ; the largest bunches, weighing one fourth
of a pound, are of unusual length; berries round, black,
sweet, and vinous, irregular in size, some nearly as large as
the Bland, being a sack of juice without pulp; ripens the
last of September, and by no means inferior to any foreign
variety."

GRAPES. — CLASS r. 261

54. WOODSON PRINCE EDWARD.

A remarkable variety, found growing in Prince Edward
county, in Virginia; cultivated to considerable extent by
Dr. Norton, Mr. Carter, and others in the vicinity of Rich-
mond. Dr. Norton has kindly favored me with the de-
scription of this fruit, which is as follows : — " Three in-
distinct lobes form the leaf, the terminal lobe more pyram-
idal than usual, and more minutely elongated ; indentures
of the leaf obscurely denned ; upper surface of a dark
shining green, under portion glaucous ; length of the foot-
stalk three inches. The Woodson is a great bearer, ripens
later than most other fruits, requiring the action of a slight
frost to bring it to a proper state for the press. I consider
it a proper fruit for the manufacture of sparkling wine.
Such only will it yield, upon which you may certainly
make a calculation. The must is replete with a pulpy
matter, difficult to throw down from the mass."

Mr. Carter, by a letter of a simultaneous date, states
generally, that the Woodson Prince Edward is very pro-
ductive, a certain bearer, and fine wine grape. I have the
most perfect confidence in the statements of these gentle-
men.

55. *SCUPPERNONG.

This fine species is a native of North Carolina and
Virginia, and is found growing spontaneously at Roanoke
Island, and in various other places. It is believed to be
rather earlier than the Isabella. The fruit is large, round-
ish; of a color varying from white, or brick red, to black;
of a sweet, rich, and aromatic flavor. The wine made of
this grape is of a very extraordinary and. peculiar flavor.
For the following account of this singular fruit I am in-
debted also to Dr. Norton.

" The wood is smooth and remarkably hard, rarely ex-
hibiting that shaggy appearance of the bark usual with
most other vines ; the bark of the old wood is of a light
iron color ; that of the young wood is of a brighter hue,
marked with small specks of grayish white ; the leaf is finely
indented or serrated, and highly glazed both above and be-
low; it is tough and durable, remaining attached to the stem
till the hardest frosts ; the berry is of a greenish white color;
the skin of a satin-like texture, varied with minute choco-
late-colored dots. It is pulpy, but easily dissolves in the

262 NEW AMERICAN ORCHARDIST.

mouth, and is of a honey-like sweetness, and musky flavor
and scent. The berries are congregated in bunches of
from two to six each, the weight of the largest being eighty
grains, and the smallest forty grains. The vine is a great
grower and abundant bearer ; its flowers have no odor ;
and it ripens its fruit here (at Richmond) the last week in
September. The vine differs from the Black Scuppernong
only in respect to color. This vine^ produces a wine much
like one of high value in Madeira, (Aqua de Mel,) only 4
or 5 pipes of which are made there each season on a
single estate."

Much wine is made of this grape in North Carolina.
Many barrels are made in a single season from a single
vine. They are trained on arbors over the large court
which usually separates the main houses in that country
from the kitchen, which is in the rear ; and a single vine
will soon cover a space of a hundred feet by forty. The
climate of New England is not so well suited to this vine.
Accounts have been stated of single vines which would
produce forty bushels in Carolina. They are said to flour-
ish, and their roots will find nourishment in sandy land,
good for nothing else.
56. WORTHINGTON.

This grape, according to Professor Rafinesque, produces
smaller berries than the Frost grape; the juice sweet and
rough, of a dark red color. Major Adlum calls it a very
great bearer, and states that the wine of this grape, mixed
with the Schuylkill, gives it a degree of roughness between
Port and Claret.

CULTIVATION, SOIL, <fcc.

The grape vine is propagated by layers; also by cut-
tings, which should be cut of the length of two or three
eyes, and close below the lowest eye, and set in a warm
situation, and humid soil, with but a single eye above the
surface ; or it re raised even from the cuttings of a single
eye. They may also be grafted at the root by the common
mode of cleft grafting.

GRAPES. CULTIVATION, SOIL3 ETC. 263

The vine requires a deep, light soil, and a warm expo-
sition, to produce fruit of superior quality. In cold, moist,
strong soils, the fruit is gross and watery, and later in the
season of its maturity. The vine flourishes in soils of vol-
canic origin ; also in calcareous soils, and even in sandy
soils. On land half covered with rocks, they never suffer
from drought, and receive a double portion of the rains,
and a double portion of heat from the reflected rays of
the sun.

The vine is a native of the temperate climates, and
requires a winter, — or a suitable season of repose. In the
tropical countries, therefore, it becomes unproductive,
rinding no repose, nor its wonted season of rest, except
only in the elevated regions of mountains. Yet in some
tropical countries, as at Bombay, they give to their vines,
by artificial means, a suitable time for profound rest and
slumber, and they awaken to fruitfulness for a season.
This repose lasts twenty-five or twenty-six days. In Octo-
ber, and immediately after the rainy season is past, the
roots are laid bare for fifteen or sixteen days ; the vines
are. then pruned, and in about a week afterwards, the buds
will begin to break. The roots are then re-covered with
soil, and the ground manured ; water is also given morning
and evening, till the fruit attains its growth ; and after-
wards but once in three or four days, till the fruit is ripe.
By varying the season of the operation, a succession of
fruit is insured at all times.

The young wood of the European vines requires protec-
tion in the winter, in the Northern and Middle States.
However the modes of training and management may
vary, protection is aljke necessary in all and every system ;
except, only, the wood of three years' growth, which, with
most varieties of the European vine, is deemed hardy.

In treating of the culture and management of the vine,
I shall confine my remarks chiefly to its cultivation in the
open air ; and more especially to those modes of manage-
ment which are practised in a country one of the most
enlightened on earth, and possessing a climate not very
much unlike our own ; where the vine has been cultivated
as an article of commerce and subsistence for two thou-
sand years, and where six millions of acres are cultivated
in vineyards.

264 NEW AMERICAN ORCHARDIST.

From all the accounts which we have been enabled to
receive, it will appear that the climate of America, in the
latitude of Boston, the capital of New England, differs
not very materially, in the average amount of heat and
cold during the summer half of the year, from the climate
of Paris, in the north of France. Their spring time, from
its commencement, which is early in March, is obnoxious
to storms, and the occasional and destructive frosts of
winter. Our springs, from their not commencing till a
later period, are more frequently intermingled with the
heat of summer; and the vine, with us, never, or but
rarely, begins to vegetate till the vernal frosts are gone.
With us, vegetation slumbers long, and profoundly secure,
immured in our winters, so intensely cold, nor awakes till
the danger is past. For the longer duration of their
springs, their summers, and their autumns, we are more
than recompensed, even in our winters, so rigorous and so
fortunately prolonged ; and in our skies, so serene and
unclouded ; and in a sun less inconstant, and far more
intense in its heat, from its greater elevation.

In the middle and northern departments of France,
and in vineyard culture, the vines are kept low, like plan-
tations of the raspberry ; the vines being planted in close
order ; or they are trained to low stakes, from two to
four feet in height, which are. renewed every year. When
the vine has risen to a height sufficiently above, it is bent
over and passed to the top of the next stake, and secured
in its rear ; its luxuriance being thus restrained.

Midway, on the direct route from Havre to Paris, and a
little beyond the city of Rouen, commences the region of
vines ; considerable portions of the land being covered
with vineyards to the hill tops. Universally the vines are
planted in close order, and kept low, being trained to ver-
tical stakes of but about four feet in height. In autumn
these stakes are taken up, and stacked on the ground, or
housed. So also it is in Portugal, according to Mr. Lou-
don. There, too, the vine is trained in the same manner as
in France, at least in those districts where it is cultivated
for making wine. The plants are seldom allowed to grow
more than 3 or 4 feet high, and the roots are planted about
the same distance asunder. The young shoots are trained
on poles of reed, or trained horizontally on the tops of each

GRAPES. CULTIVATION, SOIL, ETC. 265

other ; and there is only one pruning given in the course
of the year, which is in February or the beginning of
March.

The same system of restriction is practised at the Clos
de Vougeaud; the vines being kept low, and the ground
never manured. This is regarded as the best vineyard in
France, and was sold during the revolution, and in 1794,
for 1,100,000 francs. This vineyard is walled round.
The soil is calcareous, on a foundation of limestone or
calcareous rocks.

I subjoin, in this place, the remarks of the Hon. John
Lowell, from the New England Farmer, inserted by him.
" From a history of the culture of the vine in France, which
I have carefully gone over, I find that the plan of planting
the vines very near to each other, in all the middle, and
especially the northern provinces, has been of high anti-
quity. In 1763, an innovator appeared in France. M.
Maupin, in his treatise entitled " A new Method of Culti-
vating the Vine," contended that the vines should be
planted four feet from each other. AH France was alive
to the question. The experiment was fairly tried, and
failed, and the French returned to their old system of close
planting and short pruning."

The finest grapes of France are those of Thomcry. By
enlarging particularly on their modes of cultivation, I am
describing not theirs alone, but other systems too, whose
principles may all here be found, this being the combined
and perfect system of other most perfect systems ; the
principles which are in this system developed, not being
adapted exclusively to the vine, but will serve to enlighten
and instruct in regard to the management of other trees
and plants.

The village of Thomery is situated in the Forest of
Fontainbleau, about a league from the palace, and about
twenty-eight miles from Paris. It was formerly occupied
by vineyards, producing a poor vin du pays, and has not
been enclosed for the cultivation of table fruit until the
last forty-five years. At present, says Mr. Robertson, about
six hundred acres are walled in for this purpose, in numer-
ous small properties and divisions.

The first introduction of the system of training and
managing the vine at Thomery, to the notice of the Amer-
ican public, is justly due to Mr. Lowell. His account,
23"

266 NE\V AMERICAN ORCHARDIST.

which was inserted in the New England Farmer, was a
translation by him, from the Bon Jardinier, a work of
1000 pages, which has been annually published at Paris
for nearly a hundred years, with continued improvements.
In that work, this mode of training and pruning, and this
mode alone, is described by MM. Poiteau and Vilmorin,
the distinguished editors, this mode being considered by
them as the perfection of all and of every mode and system
that had ever been devised. The system has since been
introduced to notice in England, with more important par-
ticulars, by Mr. Robertson; and his account in the London
Horticultural Transactions is from the Son Jardinier, and
also the Pomone Frangaise of the Comte Lelieur, and other
sources. With very considerable portions of Mr. Lowell's
account, I have incorporated some valuable portions of
Mr. Robertson's ; together, also, with some personal ob-
servations of my own on this system, which were made
during a transient sojourn in that country. My account,
thus combined, and from every source which has come to
hand, is also theirs essentially, and is as follows : —

A light and deep soil is that which is best adapted to
produce grapes of excellent quality. In poorer soils, the
vine languishes ; in soils more consistent and strong, its
productions will be too gross, too watery, and its fruit will
have fewer good qualities. In the climate of Paris, the
vine requires a warm exposition, in order to ripen perfect-
ly its fruit; and it is seldom, except protected by a wall
facing to the south or east, that it finds the heat necessary
to its perfection.

Of all the modes adopted, of training or of pruning the
vine, we shall speak only of one — that practised at Tho-
mery, a village near Fontainbleau, because it appears to
us preferable to all others, both for its simplicity and its
results.

As to its results, all the world knows them. The grapes
of Fontainbleau are proverbial. It is well known that the
most beautiful and the best grapes in the markets of Paris
come from Thomery, under the name of the Chasselas of
Fontainbleau.

It has been supposed that the excellence of these grapes
is owing to the nature of the soil, and the favorable ex-
posure of Thomery. By no means. Thomery has not a
happy exposition. The quality of the soil is inferior, in

GRAPES. CULTIVATION, SOIL, ETC. 267

many parts sterile j it is on the side of a hill facing north
and east, and sloping to the River Seine, which washes its
base ; the soil is clayey, cold, and almost incredibly hard
to cultivate. We must admit, then, that it is to their treat-
ment of their grapes alone, that their excellence and supe-
riority are owing.

Before we describe their method, we would remark, that
they are very cautious in selecting their varieties. They
select their cuttings from such branches only as bear fruit
distinguished by some superior quality, as size, early ma-
turity, setting sure, or any other property they would wish
to perpetuate ; and they maintain that they thus actually
improve their quality. The kind most in repute at Tho-
mery, is the Chasselas de Fontainbleau. When other
varieties are planted, the latest kinds are always trained
to the lowest bar, as they are there found to ripen ear-
lier.

The walls with which they form their enclosures, and
against which they train their grapes or trellises, are about
eight feet high, built of clay, plastered on the outside with
a cement of lime and sand, and covered with a chaperon
or coping, projecting nine or ten inches on each side. To
this coping they attribute the good effects of protecting the
wood and blossoms of the vine from the late spring frosts
and heavy rains, sheltering the grapes, and protecting them
in good condition on the wall, even till after Christmas,
and moderating the luxuriance of the vine.

The following plan of training the vine at Thomery was
engraved from Loudon's Gardener's Magazine, and is sim-
ilar to that in the London Horticultural Transactions.
In this engraving, the vines are represented as set two
feet asunder, rendering it necessary to bring the whole
of the fifth cordon from the background, through a
perforation in the wall. I have directed to place the
vines but nineteen or twenty inches asunder, as directed
in the Bon Jardinier, which enables them to cover com-
pletely the whole wall, all being planted in front.

On the southern, eastern, and western exposures of the
wall, they are furnished with trellises, the upright stand-
ards of which are two feet apart, and the horizontal rails
are nine inches apart ; the lower one six inches only from
the ground.

NEW AMERICAN ORCHARDIST.

Vl\\l h a< ii i klU'i U toft Utt Hi

The grape border, along this wall, is dug or manured to
the width of five or six feet, and to the depth of fifteen or
eighteen inches. If the soil is moist or strong, they slope
the border so as to throw off the rains from the wall ; this
prevents the accumulation of water at the roots of the vines,
and is essential to success. When the border is prepared,
they open a trench at four feet distance from the wall, and

GRAPES. CULTIVATION, SOIL, ETC. 269

parallel to it, two feet wide and nine inches deep. They
have ready prepared a quantity of cuttings sufficient for
the wall ; these are about two feet long, and from being
taken with a piece of old wood attached to the heel,
are called croisettes, [cruciform;] but this form is not
considered indispensable. These they lay across the
trench at the bottom, with the top towards the wall, and
at the distance of twenty inches asunder, and cover them
with four or five inches of soil, and tread them down ; at
the same time raising the upper end, which was towards
the wall, nearly to a perpendicular; then fill the trench
two thirds full, and spread the residue over the border.
They then put into the trench three inches of manure,
which keeps the plants fresh and moist, and prevents the
ground from becoming dry.

In March, [November with us,] they cut in the plant
to two eyes above ground ; they weed, dress, and water
the border during the first season, if needful, for the young
planted grape requires a gentle degree of moisture. They
tie the young shoots of the year to some supporters, and
do every thing to favor its growth. The second year, if
any of the plants have more than one branch, they pre
serve only the strongest. They bury the new wood as in
the first year, and so on till they reach the wall. At every
time they lay the shoot, they cut in till they reach strong,
ripe wood, well furnished with good eyes. It will gener-
ally take three years before it reaches the wall ; but in the
mean time they gather some fine bunches of fruit.

We now come to the formation of the cordons or hori-
zontal branches. If the wall is eight feet high, it will
require five cordons, [or five tiers of branches ;] the first
six inches from the ground, and the four others eighteen
inches asunder, upon the horizontal rails of the trellis,
which had been previously so arranged as to effect this
object. The stalk destined to form the lowest cordons,
[or horizontal branches to right and left,] will be cut just
at the required height, if it has at that place a double eye.
If it has not, you must cut it above the eye which is next
above the lowest rail of the trellis. These two eyes are
destined to furnish the two lowest branches or horizontal
arms, the one to the right, the other to the left, on the lowest
rail. The one that is too high must be bent down gently,
and that which is too low trained up, and then bent. The
23*

270 NEW AMERICAN ORCHARDIST.

first year, however, these branches are trained obliquely,
as they would not bear being bent and confined to their
destined horizontal position till the next year, when both are
finally secured to the trellis in the same horizontal line.

The second cordon, [or horizontal line of branches,]
being at two feet distance from the ground, cannot be
formed as soon as the first ; the third will be still later,
and so on. Whatever be the height you design to ad-
vance your stalk or stem, you ought not to advance it
more than twelve or fifteen inches each year, and pre-
serve its lateral buds to increase its growth, and furnish
fruit. But as soon as the stem has reached the requi-
site height, it is absolutely necessary to suppress and cut
off all lateral buds on the main stem throughout.

Let us now suppose, that all the stems have arrived at
their required or destined height, and that the two last
branches are extended, the one to the right and the other
to the left, to form the two arms of the cordon, [horizontal
branches ;] we will now show how these two arms are to
be cut, till they have gained the length of four feet each.

The first year you will cut so as to leave three good eyes
or buds, from four to six inches apart. Two of these
eyes will form bearing wood ; the third will be employed to
lengthen the branch. Care must be taken to train verti-
cally the shoots destined to bear the fruit ; the other is
trained obliquely the first year, and bent down and secured
in its horizontal position afterwards. At the second pru-
ning, the bearing shoots thus trained vertically must be cut,
leaving only two eyes, or buds; and the terminal branch
must in like manner be so trimmed, as that there will be
three eyes, two of which will be reserved for bearers, and
the third to prolong the shoot, as in the former year ; and
so proceed till each lateral branch shall have reached the
length of four feet. Each branch ought then to have
eight bearing eyes or shoots, all, if possible, on the upper
side. When all the five plants shall have reached their
height and length, you will have, on a surface of eight feet
square, eighty coursons, or bearing branches, of two eyes
each, each producing two branches, which will each bear
at least two bunches of excellent grapes, or three hundred
and twenty bunches on eight feet square of surface, [sixty-
four square feet.]

According to Mr. Loudon, at Montreuil they practise a

GRAPES. CULTIVATION, SOIL, ETC. 271

more expeditious, though perhaps less perfect mode ; and
instead of requiring three years for the vine to reach the
wall, the vines are laid in horizontally, a few inches be-
neath the surface, and their tops brought to the wall at
once. In this case the vines are bent and surrounded by
brickbats, and thus forced to throw out innumerable roots.

The eyes at the bottom of the shoots of the grape are
very close together, and extremely small. There are no
less than six in the space of two lines, or the sixth of an
inch. When you cut the bearing branch long, say one or
two inches, these little eyes become extinct or lie dormant,
and do not push ; but if you cut close to them, they de-
velop— they grow, and produce beautiful clusters. Able
gardeners are well aware of this ; they always cut their
coursons, or bearing branches, at the distance of a line, (or
one twelfth of an inch,) sometimes even less. It is for this
reason that these branches never become long under their
management. Those who are ignorant of the nature of
the vine cannot conceive how a bearing branch shall have
given fruit for twenty years, and not be at the end of the
time an inch long.

As soon as the young shoots of the vine have grown to
a sufficient length, they are attached to the treillage, the
stronger ones first, but loosely, until they have acquired
sufficient elasticity. Great caution is here necessary ;
you ought not to force them into a vertical position till the
berry is large, for they break off easily when young.

The lateral shoots which break near the eyes on the
young wood, and the tendrils, should be suppressed while
young. And if there be more than two buds which start
from the same courson, [spur,] the supernumerary ones
must be suppressed, even though they exhibit fruit. Two
bourgeons, [branches,] each decorated with two beautiful
clusters, are more valuable than a greater number of infe-
rior size. But caution is here necessary ; those supernu-
merary shoots which start from the base should not be
removed too soon, for if removed too suddenly, it gives a
shock to vegetation, or occasions wasteful bursts of sap ,
you wait until the wood has acquired some consistence, and
until new channels are provided for the expenditure of the
sap by the expansion of the leaves, and until after the
grapes are set.

At Thomery, the young wood is pinched at its extremity,

272

NEW AMERICAN ORCHARDTST.

after the bloom is set, as soon as it reaches the cordon
next above it. This has the effect of momentarily sus-
pending the flow of sap in these shoots, and by that means
it accelerates their maturity, and renders them more ligne-
ous. It promotes the growth of the eyes, and is indis-
pensable for filling the lower eyes of the spurs on which
cultivators rely for the next year's crop ; pinching or stop-
ping the wood either prematurely or tardily is alike pro-
ductive of bad consequences. Weak shoots are pinched
sooner in proportion to their strength, but none are per-
mitted on any account to push beyond the cordon. Should
it appear that the shoots of the extremities of the cordons
[horizontal arms] impoverish those of the centre, .the
former are pinched repeatedly, until the equilibrium is
restored.

The season they generally prefer for the winter pruning,
is from the first of February to the first of March, before
the first movement of the sap takes place. The earliest
pruned vines are found to break first. The vignerons
avoid cutting close to the eyes, lest they might be injured
by the wood dying down to them, the wood of the vine,
from its spongy nature, not healing readily, and being liable
to decay at a wound. To guard against this, they always
cut midway between the eyes, sloping the cut to the oppo-
site side of the shoot, so that the eye may not be damaged
by its bleeding.

When vines are planted at once close to a wall, and in
a level, deep border, and at an extended distance, they
absorb an immoderate degree of nourishment, which gives
rise to a rank and late vegetation, which retards the ripen-
ing of the fruit. At Thomery, the vines, being planted so
close, have a more limited range for food, and the numer-
ous roots produced by the frequent laying in of the stems,
occupy the sloping borders so fully as to prevent any re-
dundancy of moisture, and excess of nourishment ; all lux-
uriance is restrained ; by this means the branches complete
their growth within the bounds prescribed ; they are fur-
nished with short, well-ripened shoots, closely set with
bearing eyes, which, when the ground is well manured,
seldom fail to produce abundant crops.

We admire, say Messrs. Poiteau and Vilmorin, as many
others do, those branches of the vine which are carried to
two hundred feet in length ; and we admit that there are

GRAPES. CULTIVATION, SOIL, ETC. 273

parts of a wall which can only be covered by branches,
the roots of which are very distant ; but we recollect that
when a branch has extended beyond a certain distance, it
no longer gives fine clusters but at its extremities ; the
spurs of the centre no longer produce any thing but inferior
bunches, [grappillons,] and generally die of inanition.
This inconvenience doubtless occurred to the Thomery
gardeners ; and by an admirable calculation they fixed upon
the length of eight feet for each vine ; * * * * yet though
only eight feet in length, they do not throw out extraor-
dinary shoots, because the plants being set but twenty
inches asunder, their roots dispute or contend with each
other for nourishment. The cover of the wall also, ex-
tending over the vine nine or ten inches, by contributing
to check its too luxuriant growth, its fruit has all the qual-
ities which it is susceptible of acquiring.

According to this system, when once the cordons are
completed, the pruning and training become so uniform
and simple, that it may be intrusted to any intelligent
workman. But what may render the practice of still
greater consequence in a northern climate, is, that the
fruit of these small spurs always ripens earlier than on the
strong wood.

TILLAGE, MANURING, &c. In tillage they use no
other instrument than the hoe ; they stir the ground but
lightly, lest they should injure or disturb the roots : this is
done twice in the year, first after the summer training,
which generally takes place [there] in May, and again
when the leaves fall ; the ground is, besides, always kept
perfectly clean and loose on the surface, to admit the air
and dews. They manure their vines every three years,
always preferring old manure nearly consumed, and of a
light, warm nature. They are justified in this practice by
the result, for their grapes are always superior, in size and
delicacy of flavor, to any others to be met with, either at
Paris or elsewhere.

MANAGEMENT AND CARE OF THE FRUIT, &c. While
the fruit is yet very small, the bunches should be looked
over, and the extremities of such as are very long, cut off,
for they generally ripen late and imperfectly. Such varie-
ties as the Frontignacs, which have very close bunches,
should have their berries thinned out at the time when

274 NEW AMERICAN ORCHARDIST.

they are about the size of peppercorns. When the grape
has nearly attained its size, it is beneficial to water the
fruit from a water-pot in the form of rain. This makes
the skin tender, and increases the size of the berries.
You gradually uncover the berries, and expose them to the
sun, to heighten the color and improve the flavor ; if the
leaves are removed with this intent, they are separated
at the extremity of the footstalk, which is left behind to
attract the sap and nourish the bud at its base.

If they wish to leave them out till after frosts, they are
either covered with paper bags, which are of use also in
protecting them from insects and birds, or they are often
preserved till Christmas by screening them from frost with
cloth, matting, or fern. The fruit is always gathered in a
dry day ; if stored moist, it would quickly spoil. Those
intended for keeping are cut before they are quite ripe;
some are hung up on hair lines, in reverse, with their
shoulders down, as that position prevents the berries lying
so close as to rot ; and some are spread on beds of fern.

M. Noisette, according to Mr. Neill, trains grape vines
to a low trellis, three feet in advance of the walls where his
peach trees are trained. These vines are planted but three
feet asunder; each vine has but a single arm, proceeding
horizontally from a vertical stem. These arms extend six
feet, being trained in one direction, each plant alternately
secured to the upper and lower rail. M. Noisette showed
him a triple contre-espalier of vines, the outermost trained
to a rail only one foot from the ground ; the second two
feet high, and the third or inmost at three feet from the
ground ;. it being, as Mr. Neill states, a common remark
of the vignerons, that the nearer to the ground the bunches
are produced, the richer is the flavor of the grapes.

M. Noisette stated to Mr. Neill that it was not uncom-
mon to have a vine of a single shoot of the Muscat of
Alexandria trained to the top of a south wall ten feet high,
and over the peach trees.

EARLY MATURITY. — 1st, GIRDLING, &.c. Girdling af-
fords a resource in cold climates and unfavorable seasons;
it not only hastens the maturity of the fruit, but increases
its beauty and size. A portion of fine wood of the upper-
most branches should be selected, and the place where
the operation of girdling is to be performed, should be just

GRAPES. CULTIVATION, SOIL, ETC. 275

below the wood of the former year's growth, which should
be strong, and remain of good length ; and as the effects of
girdling are, in the end, destructive to the branch, the op-
eration should be performed on different portions of the
same vine in alternate years. The most suitable period for
girdling the vine is early in July, and as soon as the fruit
is formed. With a sharp and hooked knife, make two cir-
cular incisions around the trunk, and quite through the
bark, at the distance of from one fourth to three eighths of
an inch asunder ; then make a perpendicular cut, and re-
move the ring of bark quite clean to the wood. If the vine
is very vigorous, this section may soon close, in which case
it must be reopened. [See GIRDLING, in the former part
of the work.]

2d. Early maturity is induced by confining the roots to
a very limited range near the surface of the earth, and by
limiting their supplies of moisture. Or, 3d, by securing the
vines very near to the walls, which are covered with a black
paint, formed of lime, tar, and charcoal. The black color
enables the wall to absorb and retain the heat of the sun's
rays, which are .given out gradually to the vine. But where
the wall is farther removed from the vine, it must be ren-
dered white, with paint or lime, that the heat of the sun's
rays may be reflected.

In cold countries, according to Chaptal, and in vine-
yard culture, and where the vine requires the whole heat
of the sun, the vines should be supported on trellises or
stakes, or elevated on poles placed perpendicularly in the
earth. And in this mode, the vines may be very closely
planted. The earth being left uncovered, and receiving
all the activity of the sun's rays, and these reverberated, the
whole plant is exposed to its action ; and being so near,
the produce may be thus multiplied on equal surfaces. But
in warmer climates, the earth requires to be sheltered from
the excessive heat of the sun, and the vines may be sup-
ported on arbors, or suffered to creep on the ground.

In vineyards, close planting is most expensive at first,
but the ground is thus more suddenly and completely filled ;
and small vines are more easily managed than large ones.
Of European varieties, two thousand seven hundred vines
may be required to an acre, the rows being four feet
asunder, and the vines at four feet distance in the row ;
each vine being extended, and rising from the surface with
- many vertical shoots within the row. But the American

276 NEW AMERICAN ORCHARDTST.

native vines cannot be thus controlled ; they require a far
wider range, and more ample space. Of these, nine hun-
dred vines will suffice for an acre ; the rows being six feet
asunder, and the vines being planted at eight feet distance
in the row.

The most favorable exposition for vineyards with us, on
the shores of the Atlantic, is without doubt a south, or
south-western, removed as far as practicable from woods,
swamps, or standing water. An easterly exposition does
not suit them ; the eastern sea breezes are unfavorable, from
their coldness and humidity.

Dr. S. A. Shurtleff, from his own successful experiments
in Boston, on a hill which faced the sea, has added his
testimony to confirm the truth of the above position. He
directs that the trellises should run in the direction of the
south-east and north-west, thus having a south-western ex~
position, and he prefers horizontal training. The wood on
the north-east side is never pruned at all, but is allowed to
grow, forming a vinous hedge, which defends the fruit from
the humid and cold eastern and north-eastern winds, which
cause mildew, by chilling and enfeebling both the wood
and fruit ; while on the south-west side, the genial warmth
is still further preserved by pruning all lateral shoots and
tendrils, and useless wood. Late pruning, or pruning after
July, as he justly observes, enfeebles the vine, arresting its
growth and that of the fruit, and causing it to turn soft and
souf, instead of ripening; — the leaves also should be pre-
served, being alike essentially necessary, and designed by
nature to nourish the fruit, as well as to protect from the
scorching sun by day, and the cold autumnal nights. By
pursuing this method, he has, during several years of trial,
infallibly succeeded in obtaining good crops, while all
other methods and positions have failed.

The grapes of Thomery and Fontainbleau, so famous, are
the White Chasselas, or Chasselas de Fontainbleau, which
are better there than elsewhere, in any place or country. At
Fontainbleau, they are trained on the south side of a wall,
half a mile long, and 10 feet high, and in some places 18
or 20 feet. This wall was built in the time of Francis I.,
and has been rebuilt many times since. On this wall,
which is now appropriated to vines, other plants have been
cultivated at different times. The vines are under the
care of Mr. Brassin, who has had them in charge since
1832, and, according to Mr. Loudon, but one vine now re-

GRAPES. CULTIVATION, SOIL, ETC. 277

mains which was thefe at the time he came. He never
uses animal manure ; he uses only the scrapings of roads
and ditches, and the parings of pasture, after it has lain in
the compost heap two years. When the fruit is fully grown,
instead of thinning the leaves which shade the fruit from
the sun, according to the common practice, which is so
injurious, he removes only the leaves between the grapes
and the wall, in order that the heat of the wall and the
sun's rays may be reflected on the grapes. For, as M.
Poiteau has truly observed, no leaves can be safely removed
by any one who does not possess some just notions of
vegetable physiology ; the leaves being the essential or-
gans which duly mature and give flavor to the juices of
the fruit.

Vines trained to vertical walls, and growing in confined
or humid situations, are in our climate subject to mildew;
and on walls of this description which face due south, the
sun, during midsummer, never shines till an advanced hour
in the morning; and the benefits are never but partial,
from the oblique rays of a sun which at noonday must be
nearly vertical.

The Hon. Richard Sullivan, whose former successful
cultivation of the vine at Brookline is well known, had at
one time suggested to me the idea of an inclined plane, as
preferable to vertical walls, which cause mildew. Mr.
Lindegard, in Denmark, for the purpose of hastening the
maturity of his grapes in his vinery, placed boards beneath
the fruit with perfect success. In the Annales d'Horticul-
ture is contained an account, that in France, in 1827, one
portion of a vine growing under a south window, having
ascended over the slated roof of the portico, it was found
that the fruit on this part of the vine had become black,
while the fruit on the other parts of the vine was still green.

In our own latitude, or the latitude of Boston, — where,
during midsummer, the sun at midday is nearly at the
zenith, — an inclined plane, or roof, or wall, sloping, and
literally facing the noonday sun, will afford an exposition
much more favorable to the vine than vertical walls ; or at
that angle which will face the sun at that time, when, most
of all, his rays are needed, or towards the autumnal equi-
nox. Over this, and at suitable distance, the trellis may
be elevated, and upon this the vines displayed, whether
they arise at the foot of the plane, or are brought up from
24

278 NEW AMERICAN ORCHARDIST.

the distance of forty or fifty feet from the roots below. In
such a favored situation, they will receive the full benefit
of the morning sun, and the more effectual advantage of
the noonday sun, both by his direct rays and by reflection.
The excess of moisture, the nightly dews, and a stagnant
atmosphere, the combined causes of mildew, will be dissi-
pated by the morning sun, or by the direct influence of
southerly winds; or by the indirect influences of northerly
winds, in the eddies and counter currents.
| The inclined planes, or roofs, or walls of wooden struc-
ture, by being shaded with a vegetable covering, are liable
to speedy decay. But this objection does not apply to those
with a covering of coal tar, or of slate ; or to the cheap,
enduring, and admirable coverings which .are now formed
of zinc.

From the experiments of Mr. James Macdonald, of Scot-
land, in his statement recorded by Mr. London, it even ap-
pears, that, when the vines of the Black Hamburg, and the
White Muscat of Alexandria, were trained on trellises at
the distance of about ten inches above the sloping roofs
of glass, and exposed to the open air, and to the direct rays
of the sun, and to the heat caused by the rays of reflection,
the fruit ripened equally as well, and as early, as did
the fruit of those which were trained beneath its surface.
And it is a well-known fact, that at a certain angle of
obliquity, the rays of the sun do not pass through common
glass at all, or but partially, both the rays of light and of
beat being reflected, and by all other systems lost.

Vines may be trained to very great advantage on poles
or espaliers, over the flat or inclined surfaces of barren
rocks. And all those useless stones which encumber our
fields may be gathered into piles of a pyramidal, an oblong,
or of any other form, and the vines planted around and
trained over them as near as may be, allowing the fruit
sufficient space to hang without touching the stones and
rocks. The heat caused by the reflection would power-
fully aid in maturing and giving flavor to the fruit. No
leaves should be removed which shade and protect the
fruit from the sun's burning rays : those leaves beneath,
which obstruct the heat reflected from the rocks, may alone
be removed. Thus it is that the vine is trained in the
Pyrenees, according to Murray, as stated in London's Mag-
azine. In the valley of the Arriege, between Tarascon and
Foix, the slopes of the hills being productive in grain, the

GRAPES. CULTIVATION, SOIL, ETC. 279

warmer and more sheltered rocks are clothed with vine-
yards. In all those cornfields, the stones which would
otherwise encumber the ground, are gathered in heaps of
various sizes and forms. Among these heaps of stones the
vines are planted, and trained over them on poles or es-
paliers; the effect of this arrangement being beautiful,
and may be mistaken for a garden, and the clumps of vines
for parterres.

PAVING THE GROUND. It has been remarked, says Mr.
Robertson, that vines and fruit trees planted against build-
ings with a pavement, which prevents the ground from be-
ing either manured or cultivated, produce not only more
abundant and finer crops, but are longer lived.

" At Thomery," says the Comte Lelieur, " the grapes
on the lower cordon of a vine, planted to a wall of about
fifteen feet high, having been injured by the drip of its
eaves dashing the earth of the border against them, the
owner paved it for the breadth of about two feet from the
wall. The good effects of this remedy were soon apparent,
not only in the preservation of the fruit from injury, but in
the improvement of its size and flavor ; the reflection of
the sun's heat from the pavement augmenting both, and
hastening its maturity." The growth of the vine, also, be-
came more moderate and regular.

The foreign as well as native vines succeed admirably
in our cities ; and especially so when planted beneath pave-
ments, and in paved court-yards. Not being so liable, in
such situations, to suffer from excess of moisture, the qual-
ity of the fruit becomes proportionally improved, from the
causes already explained.

When it is attempted to train a single vine with two or
more sets of cordons, proceeding at unequal heights from
the same vertical stem, the upper cordon becomes the su-
perior, and the equilibrium is destroyed ; and the lower or
inferior cordons languish, being robbed of their nourish-
ment by those above, and the tendency of the sap to pass
uninterruptedly upwards.

If the position which is here assumed be correct, then
the ingeniously-devised system of the celebrated Mr. Cob-
bett must fail in practice. I will first give the outline of his
system, and then, by a partial demolition, or by a partial
inversion, and by one important alteration, this same mode
will be made to appear in the likeness of another and ex-

330 NEW AMERICAN OKCHAKDIST.

cellent system for vineyard or open culture. His plan is
as follows: —

From a strong, vertical stem, of about four or five feet in
height, eight branches alternate, are in the third year
trained horizontally, four on each side, and secured to the
horizontal rails of the trellis; the destined space allotted to
each being eight feet from the centre. Four only of these
are destined, and to be reserved for producing fruit in the
following year, namely, two branches alternate, on each
side, each of which is to be shortened in autumn to eight
feet. The other four branches are cut off, at the same time,
to within one eye of the vertical stem ; and in the following
year, these same eyes will throw out the four branches of
reserve, which are to be trained horizontally to their des-
tined rails, as before, and deprived of their lateral shoots, as
produced. While those other four branches, after they have
once produced fruit, are never suffered to bear fruit again,
or to remain, but are in their turn cut off in the autumn to
within an eye of the stem, to furnish the reserve wood for
the next year. And thus the system is continued.

The following mode is recommended for vineyard cul-
ture. It conforms, in the main, to the mode recommended
by Mr. Bartram ; and also to the system of Mr. Cobbett, after
its partial inversion ; but differs in some essential particu-
lars from both.

The first year, suffer but a single shoot, and that the low-
est, to grow ; the supernumerary ones are to be checked
and taken off gradually ; this shoot is to be trained to a
pole, the lateral shoots to be taken off as they are produced,
at the distance of a single eye from the main stem. When
a few feet in height, the top is occasionally nipped in.
Late in October, cut this down to three good eyes ; in No-
vember, (if a European vine,) bury with leaves, litter, or
soil. The next year, three good eyes only are suffered to
grow, which are to be trained to a pole and pruned, as be-
fore. In autumn, preserve the two uppermost, which, if
strong, must be cut to the length of five feet, and trimmed
throughout, and secured to the surface by hooks, and cov-
ered with soil. The remaining one is shortened to three
good eyes, and buried, as in the former year. In the fol-
lowing spring, two good stakes will be required ; the vines,
left at full length, are each to be twisted several times around
a pole, and secured at the top, and these will throw out

GRAPES. CULTIVATION, SOIL, ETC. 281

shoots from every eye, which will each probably produce
two bunches. These bearing shoots are to be nipped in,
four or five eyes beyond the fruit. The shoot cut down
will this year furnish three shoots ; these are to be trained,
as at first directed, to another pole, for these three are to
furnish fruit for the following year, and are to be pruned
and laid down at full length in autumn. As to those
which have once borne fruit, they are not permitted to
bear fruit a second time, but are each cut down to two
eyes, to furnish the reserve wood for the following year ;
and so proceed till four bearing limbs are annually elevated
and twisted around two poles, and an equal number of
supernumerary or reserve branches are annually raised up
and trained to two other poles. Always observe to cut so
as to have your wood start from a low point, near the sur-
face ; for this purpose it may be sometimes even necessary
to cut back the old wood.

The bearing wood on trellises, in like manner, should,
in early spring, be bent and confined in a serpentine man-
ner, with short turnings, or the ends bent downwards; but
the young reserve branches, which must never be allowed
to produce fruit the first year, should be trained straight, or
with a little deviation.

The long canes of the vine, the production of a single
year, if left to themselves, will only break and produce
fruit at their extremities. To enable them to produce
fruit throughout their whole length, art is necessary. Be-
fore vegetation commences in spring, the long cane or vine
of the former year's growth, may, if in vineyard culture, be
trained spirally, around a stake or pole. Or otherwise it
may be tied in a coil. By either mode of treatment, the buds
will break, and grow equally from its extremity to its base.
When the buds have grown an inch or a little more, the
vine may be uncoiled, and secured to its destined position
on the rails or trellis. This art is perfectly understood by
those who raise grapes in the vineries around Boston. In
this way astonishing crops are produced.

The numerous and flourishing vineyards of America,
which have been of late years established in the Middle,
Southern, and Western States, for the manufacture of wine,
consist principally of the .native varieties which I have
described. American grapes are found to do best, for
America in vineyards. It was deemed a capital error that
24*

282 NEW AMERICAN ORCHARDIST.

European kinds were at first tried in preference. Ours
require no protection in winter. The average value of
vineyards in France per arpent, (100 rods and 22 feet of
our measure,) as stated by Mr. Young, was §210; but the
very best vineyards were worth from §2000 to §3000 per
arpent.

In making wine of the American grapes, some distin-
guished practitioners first grind the grapes by a roller, then
bring the must at once to the proper standard or weight,
which, for wines as strong as Burgundy or Claret, should
be 1.125, — equal to about 12^ per cent, heavier than
rain water, or sixteen degrees of Beaume's saccharometer.
After remaining in the vat four days, more or less, accord-
ing to the heat of the season, it is drawn off, or pressed,
and removed to the cask. Where the grapes superabound
in mucilage, sugar, the all-essential element of every good
wine, is added, and sometimes water, in just proportion.

The vines of America are of extraordinary vigorous
growth, and cannot be restrained to that degree as the
vines of Europe, but require less pruning, and a wider
range, and more extensive latitude ; in which case they
will produce enormous crops. Mr. Longworth, of Ohio,
has made 1470 gallons of wine from a single acre of the
Isabella. Both Mr. Longworth and Major Adlum are
agreed, that the Catawba is the very best American wine
grape which was known to them.

The excess of fermentation to which wine is sometimes
liable, from the heat of the weather, or from weakness, is
sometimes arrested in its progress by sulphuring ; but sul-
phuring, it is admitted, renders the liquor unwholesome; —
or excess of fermentation maybe restrained by black oxide
of manganese. [See CIDER. See VINE.]

When wine has partially undergone the acetous fermen-
tation, the acid may be neutralized by salt of tartar; or
seized by alkalies, ashes, chalk, lime, or litharge; (the last
is well known to be a poison ;) or the acid may be concealed
by the addition of a saccharine substance. But such wine
can never be recovered, inasmuch as the process of fermen-
tation never retrogrades.

The Muscadel flavor of Frontignac and of Cyprus wine
is said to be exactly imitated by an infusion of the flowers
of Meadow Sweet; Mountain wine, by the infusion of
Florentine orris root, powdered, with a small proportion of

GRAPES. CULTIVATION, SOIL, ETC. 283

orange and lemon peel, or by the addition of the bruised
seeds of grapes ; Sack, by the addition of a soirit distilled
from the leaves of Clary and malt spirits.

GRAFTING THE VINE. The mode of grafting the vine,
of Mr. Gowan, which is so highly recommended by Mr.
Loudon, and tried and approved also by Mr. Thompson, is
as follows : — Select a scion with but one single good eye ;
pare it beneath the eye, and on the opposite side, in the
form of a wedge. For a stock, a branch of the preceding
year is rather to be preferred. Cut this off a little above
the second eye from its base. With a sharp knife, split
it down the centre nearly to the old wood. Out of each
half of the stock, but chiefly out of that half which is op-
posite the bud, pare with a penknife as much as is neces-
sary to make it fit the cutting perfectly on that side. In-
sert the scion with its eye opposite to the eye which is
left on the top of the stock, and crowd it down nearly to a
level with that. Tie up and clay, covering all the scion
except only a small hole for the eye, and another hole for
the eye left on the top of the stock. Tie over a little
moss, to be occasionally sprinkled with water. It is very
essential and all important, that the young shoot on the
top of the stock should be allowed to grow for ten or fif-
teen days; then cut it off, leaving only one eye and one
leaf to draw the sap, and keep alive the circulation, till
both scion and stock are perfectly united.

MALADIES. The chief malady to which grapes are
subject, in low and confined situations, is mildew. Mildew
is supposed to arise from a slow circulation of the sap,
and a debilitated state of the wood and fruit, caused by a
chilly and damp or stagnant atmosphere, and perhaps by
inaction. And it has been observed that the fruit which
trails on the earth always escapes, as it does also on airy
hills. Mildew is remedied by dredging the fruit with flour
of sulphur, on its first appearance. But the most ap-
proved mode of applying the sulphur is as follows : —

On the bottom of a vessel place a pint and a half of sul-
phur; on this lay a lump of good unslacked lime, the size
of a fist, and on this pour two gallons of boiling water ;
after the lime is slacked, stir it well, and when the liquor
is cold, add more cold water, and stir it again ; and as soon
as the liquor has become clear, pour it from the sediment
into a barrel which must be filled with cold water. When

234 NEW AMERICAN ORCHARDIST.

the grapes have attained the size of peas, throw the liquid
OIL the fruit with a syringe, and repeat this twice a week
for three successive weeks. With Willis's Syringe whole
vineyards may be despatched in a very little time.

MODES OF RAISING GRAPES BY ARTIFICIAL HEAT IN
VINERIES. The most approved mode of heating vineries,
as well as hot-houses and conservatories, at the present day,
is by the hot water system. This system consists of a boiler
placed at one end of the building, the water contained in
which is connected with that which is contained in a cis-
tern at the opposite end of the house, and on the same
level, by means of two large tubes of copper or of cast
iron, one of which forms the communication a few inches
above the bottom of each vessel, and the other forms the
communication near the top. Thus, when the fires are
kindled, the heated water flows or circulates in one con-
tinual current from the top of the boiler to the cistern,
while the water at the cistern, which has become more
cool, is continually returning to the bottom of the boiler
by the lower pipe. The water of the cistern communi-
cates a genial moisture to the atmosphere, which is highly
essential to the progress of vegetation.

At the celebrated fruit establishment of Mr. Wilmot, at
Isleworth, near London, the hot-houses and vineries are
warmed by means of hot water, but by a new and beau-
tiful system, which, according to Mr. Loudon, bids fair to
supersede all other systems and modes. From my obser-
vations, on a transient visit, of late, to that establishment, a
short account of the system is here subjoined. The house,
the subject of that examination, was eighty-four feet long,
sixteen feet broad in the clear, and fourteen feet, high in
the highest part. Within the main body of the house, and
in the back part, and extending the whole length, is a
narrow air-chamber, formed of inch boards. This air-
chamber extends from the foundation below, to the height
of about three feet above the floor, and may be abont
thirty inches in width. Throughout the whole length of
this air-chamber, the hot water circulates through four
cast iron pipes, each four or five inches in diameter, and
placed at the distance of three or four inches asunder.
These pipes are elevated at different heights, one above
another, obliquely, or like stairs or steps ; the two upper-
most communicating with the top of the boiler and of the

GRAPES. CULTIVATION, SOIL, ETC. 285

cistern, the other pipes forming the communication below.
Square wooden tubes, or about eighteen inches by twelve,
and formed of boards, and connected with the back wall,
carry the heated air upwards from the air-chamber, into
the highest parts of the house. These tubes are arranged
at the distances of about six or eight feet asunder, through-
out the whole extent ; the heated air, thus admitted in the
back part, soon fills the house. In the front, and in the
lowest part of the house, is a walk from end to end ; the
bottom of this walk being formed of gratings composed of
bars of iron or of wood ; and through these gratings the
cooler air descends continually, passing to the rear by sub-
terraneous passages, to be heated anew. Thus the circu-
lation can be rendered perpetual.

At that establishment, several distinct buildings are
warmed by a single boiler ; the hot water pipes being
conducted on the surface of the earth, and protected
from the cold by a slight covering. According to Mr.
Loudon, Mr. Wilmot even asserts, that, compared with
this new system of heating, and of circulation, all other
systems are afarce. The pine-apples, also, which are raised
by this mode, are stated to be far superior in flavor to all
others, artificially raised by other modes. Perkins's system
of heating by small hot water pipes, is another new and
extraordinary system. The most sanguine hopes and ex-
pectations are entertained of its results.

The most extensive establishment for the cultivation of
the vine by the aid of artificial heat, in the United States,
is that belonging to Nicholas Biddle, Esq., and situated at
his beautiful residence at Andalusia, on the River Dela-
ware, but a few miles above the city of Philadelphia. The
grape-houses of Mr. Biddle, at this place, comprise ranges
of buildings of the extent of 1500 feet, all of which are
covered with glass ; and on first-rate authority it is stated,
that each extent of one hundred feet in glass, is capable
of producing, continuously, grapes worth $3000 per annum.
Large quantities of grapes of the first quality are here
raised both by in-door cultivation, and by open culture, for
the markets of the cities of New York, Philadelphia, and
Baltimore. All things at this establishment are conducted
on the best of systems ; the grape-houses and gardens
being refreshed, in times of drought, by supplies of water
furnished by aid of an engine from the river.

NEW AMERICAN ORCHARDIST.

CURRANT. — (Ribes.)

The RED CURRANT is a low, branching shrub ; the
wood is smooth ; the leaves pubescent and doubly serrated ;
the flowers are yellowish, and in racemes ; they are produced
in April ; the fruit in clusters like grapes ; the berries
round, smooth, of an acid taste. A native of America
and of the north of Europe.

The WHITE CURRANT is stated to be but a variety, pro-
duced by cultivation from the seed of the Red.

The BLACK CURRANT is a distinct species, a native of
the north of Europe and Asia ; a low shrub, with smooth
wood ; the leaves are three-Iobed, pubescent, with a strong
odor ; the flowers are in racemes, the fruit in clusters,
black, and odorous ; of an astringent taste.

USES. The red or white currant is used as a dessert
fruit, as it possesses a pleasant acid taste ; it is also used in
pies, tarts, preserves, jellies, &c. Currant wine is made by
adding to the expressed juice -of fifty pounds of ripe cur-
rants, seven gallons of water, and thirty-three pounds of
good dry Havana sugar. This liquor is put into good casks,
which must never be quite filled, as the pulp must never be
suffered to work out, as its presence is essential to the
goodness of the liquor. The bung is left out forty-eight
hours, then laid on loosely a fortnight, then driven tight ;
and in five months it will be fine and fit for use. The first
young leaves of the common currant bush, gathered as soon
as they put out, and dried on tin, can hardly be distin-
guished, it is said, from green tea. From the black cur-
rant a jelly is made, of considerable medicinal efficacy ; a
wine is also made from them, which possesses far supe-
rior medicinal virtues to Port wine. The jelly has been
highly recommended for disorders of the throat, and as a
necessary article in the stores of ships sailing to the East
Indies. A liquor is prepared from the black currant,
which Mr. Forsyth states is possessed of great medicinal
efficacy in obstinate- coughs, &.c. The currants for this
purpose are bruised, and being placed in a jar, whisky or
any other species of alcohol is poured over them ; the jar
is then covered close for a fortnight ; after this the liquor
is strained and bottled. We are informed, by Mr. Neill,

CURRANTS. 287

that a small leaf of the black currant, gathered in spring,
and laid for a few minutes in an infusion of bohea tea,
communicates its flavor, which has been compared to that
of green tea.

VARIETIES.

1. *BLACK ENGLISH.

The berries are of large size, and the trees are very pro-
ductive ; very valuable for its medicinal virtues ; it makes
a fine jelly, and a wine of celebrated medicinal efficacy, of
peculiar flavor, which, to those long accustomed to its use,
is delectable.

2. AMERICAN BLACK CURRANT.

This possesses similar qualities to the preceding, but it
is not so highly esteemed.

3. BLACK NAPLES.

This is a new variety, highly recommended.

4. CHAMPAGNE.

The fruit of this variety is pale red.

5. *LARGE RED, or RED DUTCH.

The growth is strong and upright, the berries large ; it is
extraordinary productive and good.

6. *LARGE WHITE, or SPANISH IMPERIAL, LARGE DUTCH

WHITE.

The young wood grows upright; the berries and clus-
ters are very large, of a yellowish white color, and excel-
lent quality; it is extraordinary productive; the branches
of the bearing wood trail beneath the weight of their fruit.

7. JEFFERSON, or MISSOURI FRAGRANT CURRANT.
This variety is very distinct from the other kinds. Its

growth is tall ; its berries are very few, are black, and of
ordinary quality ; its flowers are in clusters, of a yellow color
and extraordinary fragrance.

8. SCARLET CURRANT.

In the valley of the Columbia -River, according to Mr.
Parker, a new Scarlet currant has been discovered, re-
sembling a strawberry in sweetness; it grows on a low
bush, and is very beautiful. There also grow other new
varieties.

9. SNOWY CURRANTT. Ribes nivcum.

A new species of currant, rising seven or eight feet in
height. The flowers are white, pendent, numerous, and

288

NEW AMERICAN ORCHARDIST.

ornamental; fruit black; size of the black currant; fine-
flavored ; rather too acid to be eaten raw, but delicious for
tarts. A very hardy ornamental variety, which was brought
by Mr. Douglass from the N. W. Coast of America.

CULTIVATION, SOIL, &c.

The currant requires a rich soil ; its cultivation is similar
to that of the gooseberry, which see.

PRUNING. " Mr. Macdonald," says Mr. Neill, [Edin.
Ency. Vol. x. p. 576,] " raises currants, both red and white,
of the finest quality. He prunes the bushes at the usual
season, in midwinter, shortening the last year's shoots to an
inch and a half. Next summer the plants show plenty of
fruit, and at the same time throw out strong shoots. As
soon as the berries begin to color, he cuts off the summer
shoots to within five or six inches above the fruit. This is
commonly done with garden shears, with which a man
may go over half an acre of bushes in a day. Sun and
air thus get free access, and more of the vigor of the plant
is directed to the fruit; the berries are found not only to
be of higher flavor, but larger than usual." Mr. A. D.
Williams, of Roxbury, practises winter pruning on perfectly
similar principles, and with the most successful results.

GOOSEBERRY. — (Ribes Uva-crispa.)

A native of America and of Europe. A low, branching,
prickly shrub, rising to the height of from three to six feet ;
the leaves are three-lobed, and sometimes pubescent ; the
fruit pendulous, hairy or smooth, round or oblong; its size
sometimes equals that of a good-sized plum ; of a green,
white, yellow, red, or violet color ; and of a sweet, vinous,
or acid flavor; a fruit wonderfully improved by cultivation.
According to Loudon, it is found wild in Piedmont, where
it is eatable, but astringent and neglected ; in Italy and

GOOSEBERRIES. 289

Spain, scarcely known, and little esteemed in France. " A
moderate temperature and humid climate seem best to
suit the fruit." Cultivated in greater perfection in Lan-
cashire than any other part of the world. But Neill ob-
serves, " It must be admitted that although the largest
gooseberries make a fine appearance on the table, they, are
deficient in flavor, or their skins are thick and strong, com-
pared with some of smaller size." Some large kinds, how-
ever, are of good quality.

USES. The gooseberry is considered an excellent des-
sert fruit, either raw or preserved in sugar ; and a very val-
uable fruit for pies, tarts, sauces, &,c. In cool cellars, they
may be preserved for winter use, in bottles filled first with
gooseberries, and then with water, and closely corked and
sealed. But by plunging the bottles into cold water, which
is to be heated gradually to the boiling point, they are said
to keep better.

According to Phillips, wine made from green goose-
berries is but a shade inferior to Champagne ; and the ripe
black gooseberry affords a luscious wine. And he asserts
that fields might be covered with this fruit for the making
of wine, as profitably as the vineyards of the south.

Champagne Wine, as we are informed, is in England
very successfully imitated from the juice of unripe goose-
berries, and in great quantities. The saccharine principle
is in this case supplied by the addition of loaf sugar.

VARIETIES.— (Chiefly from Lindley.)

The following varieties, from Lindley, the Pomological
Magazine, and Mr. Hooker, are recommended by them as
the best selection from many hundred varieties.

RED.

1. CAPPER'S TOP SAWYER. 24 dwts.

Branches somewhat drooping; fruit late, very large, ob-
long, pale red, hairy near the base ; very excellent,

2. CHAMPAGNE.

Branches erect; fruit late, middle size, somewhat ob-
lontr dark red, hairy ; most excellent.
25

290 NEW AMERICAN ORCHARDIST.

3. FARMER'S ROARING LION. 31 dwts. 16 grs.
Branches somewhat drooping; fruit late, very large, ob-
long, dull red, smooth ; the largest of all gooseberries.

4. KNIGHT'S MARQUIS OF STAFFORD.

Branches somewhat erect ; the fruit late, large, roundish
oblong, bright red, hairy ; excellent.

5. MELLING'S CROWN BOB. 22 dwts.

Branches drooping; fruit rather late, large, oblong,
bright red, hairy ; very good.

6. OLD ROUGH RED.

Branches somewhat drooping; fruit small, round, dark
red, very hairy ; most excellent for preserving as goose-
berry jam, and best for bottling when green.

7. WILMOT'S EARLY RED. Hooker's Pom. Land.
One of the very best of all gooseberries, and is cultivated

by Mr. Wilmot to a great extent in his celebrated fruit gar-
den. He prefers it to all others he has seen. He states
that it is of large size, very early, of excellent flavor, and
incredibly productive.

GREEN.

8. EARLY GREEN HAIRY.

Branches erect; fruit early, small, round, deep green,
hairy; excellent.

9. EDWARD'S JOLLY TAR. 19 dwts. 17 grs.
Branches somewhat drooping ; fruit early, of a middle

size, roundish oblong, smooth, with yellowish veins.

10. MASSEY'S HEART OF OAK. 16 dwts.

Branches drooping ; fruit rather early, large, oblong,
smooth, with pale yellow veins ; excellent.

11. NIXON'S GREEN MYRTLE.

Branches somewhat drooping; fruit late, large, oblong,
smooth, tapering to the base, pale green.

12. PARKINSON'S LAUREL. 17 dwts. 18 grs.
Branches erect ; fruit rather late, large, roundish oblong,

pale green, very downy.

13. WAINWRIGHT'S OCEAN. 20 dwts. 8 grs.
Branches drooping; fruit early, large, oblong, or ovate,

smooth ; the largest of this color.

GOOSEBERRIES. 291

WHITE.

14. CLEWORTH'S WHITE LION. 19 dwts. 9 grs.
Branches somewhat drooping; fruit late, roundish ob-
long, slightly hairy, sometimes nearly smooth.

15. CROMPTON'S SHEBA Q,UEEN. 18 dwts.
Branches somewhat erect ; fruit early, pretty large,

roundish oblong, downy ; excellent.

16. MOORE'S WHITE BEAR.

Branches somewhat erect ; fruit early, large, roundish
oblong, hairy, or somewhat bristly.

17. SAUNPERS'S CHESHIRE LASS. 20 dwts.
Branches erect ; fruit very early, large, oblong, downy ;

excellent for tarts early in the spring, when few are ready
for that purpose.

18. WELLINGTON'S GLORY. 23 dwts. 14 grs.
Branches erect; fruit pretty early, large, somewhat

ovate, very downy ; excellent.

19. WOODWARD'S WHITESMITH. 16 dwts. 7 grs.
Branches erect ; fruit pretty early, large, roundish ob-
long, brownish when exposed, very downy ; very excellent,
and more in esteem than any other gooseberry of this color.

YELLOW.

20. DIXON'S GOLDEN YELLOW.

Branches drooping; fruit early, pretty large, roundish.

21. GORDON'S VIPER. 24 dwts. 17 grs.

Branches drooping; fruit early, large, somewhat turbi-
nate, greenish yellow, smooth.

22. HAMLET'S KILTON.

Branches somewhat drooping ; fruit early, large, round-
ish oblong, bright greenish yellow, slightly hairy.

23. HARDCASTLE'S GUNNER. 27 dwts. 1 gr.
Branches somewhat erect ; fruit rather late, large, ob-

ovate, with large veins, hairy or bristly.

24. HILL'S GOLDEN GOURD.

Branches somewhat drooping; fruit very early, large,
oblong, greenish yellow, slightly hairy ; very excellent.

25. PROPHET'S ROCKWOOD. 23 dwts. 4 grs.
Branches erect; fruit very early, large, roundish oblong,

Jark yellow, slightly hairy.

292 NEW AMERICAN ORCHARDIST.

OTHER VARIETIES,

RECOMMENDED IN THE POMOLOGICAL MAGAZINE.

RED. — Boardman's British Crown, large. — Red War-
rington, large, late, — Red Champagne, small. — Early
Black, small.

WHITE. — White Crystal, small. — White Champagne,
small.

GREEN. -"- Pitmaston Green Gage, small.

YELLOW. — Haywood's Invincible, large. — Yellow Cham-
pagne. — Rumbullion, small.

I add, on good authority, the " Wonderful," the largest
gooseberry known.

In the valley of the Columbia River, according to Mr.
Parker, there are native gooseberries of several varieties —
one a yellow gooseberry ; an excellent kind, of a pleasant
flavor ; it grows on a shrub free from thorns. Another
kind is of a deep purple color, of the taste and size of our
winter grapes ; flavor fine, the bush thorny.

CULTIVATION, SOIL, &c.

Gooseberries require a very rich soil; and in an airy
situation or shade they are but little liable to mildew. In
all low lands, and in confined situations, in our climate, the
fruit of the gooseberry almost invariably mildews ; but
never on the open hills, and in places exposed to drying
winds. They are raised from cuttings planted very early
in April, in a moist soil ; every eye should be cut out ex-
cept the two uppermost above the surface. In autumn cut
off the lower shoot very close ; and shorten down the one
left to six or nine inches. The bushes must be so managed
as to be furnished with limbs diverging in every direction,
continually increasing in number as they advance from the
centre. With this object in view, the young leading shoots
of the last year are annually cut back to six or nine inches,
and a proportion of the others are cut quite close. Thus
the bushes will continue extending, every part being duly

RASPBERRIES. X1M

filled with bearing wood; sufficient space being left to ad-
mit the sun and a free circulation of air. The largest
prize gooseberries are raised on vigorous young bushes,
which have not more than five or six branches, and but
one, two, or at most three berries on a branch. With no
pruning whatever, they bear most abundantly near Boston.

RASPBERR Y . — (Ruhu i

The raspberry is a shrub of low growth ; its leaves are
pinnate, and composed of five leaflets ; its flowers in pani-
cles; its root is perennial; its top generally biennial; it
produces its fruit on the wood of the former year.

USES. The raspberry is an admired dessert fruit, but
sugar improves its flavor. It is fragrant, subacid, cooling,
and grateful to the taste, and, like the strawberry, it does
not produce acidity on the stomach. The juice ferment-
ed with sugar, produces wine, very fragrant, and of the
most delicious flavor. It is also used for jams, pies, tarts,
sauces, preserves, &-c ; and, according to Loudon, it is
much used for distilling, to make a cordial, spirituous liquor,
to which it gives name ; and raspberry sirup is next to the
strawberry in dissolving the tartar of the teeth. The wine
mixed with water, according to Dr. Short, " is a good re-
viving draught in ardent fevers." He further recommends
it in scorbutic disorders.

For a choice selection, the following are particularly
recommended by different authors.

1. *RED ANTWERP.
Burky Antwerp.

An excellent and productive fruit, large, and highly esr
teemed near Boston. The branches must be bent down in
autumn, and protected with soil during winter.

2. *WHITE ANTWERP.

Yettow Antwerp.

The fruit is large and fine; highly esteemed near Boston,
and very productive; like the red, it requires protection in
winter.

25*

294 NEW AMERICAN ORCHARDIST.

3. *BARNET. For. Loudon. Pom. Mag. Lindley.
CornwaWs Red Prolific Seedling, Large Red.

Produces large fruit and abundant crops; a profitable
variety ; perfectly hardy and twice bearing at Boston.

4. RED CANE. For. Loudon.
A good sort for the main crop.

5. *DOUBLE BEARING. Neill. Loudon. Pom. Mag.
Lindley.

Perpetual Bearing, Red Double Bearing, Siberian.
Produces a crop in July, and another in September and
October ; hardy and abundantly productive at Boston.

6. CORNISH. Lindley.

7. BROMLEY HILL. Pom. Mag.

8. WILLIAMS'S DOUBLE BEARING.
Pitmastori's Double Bearing. Loudon.

9. WILLIAMS'S PRESERVING. Lindley.

10. WOODWARD'S RED GLOBE. Lindley. Forsyth.

11. RED ALPINE MONTHLY.

Framboisier des JUps de Tous Its Mow a Fruites Rouge.
Recommended in the Bon Jard.

There are several American varieties, quite distinct from
the above, which may deserve to be enumerated; these
are, 12. Black American Raspberry ; 13. White American
Raspberry. Also in the valley of the Columbia River,
according to Mr. Parker, besides the common kinds of
raspberries, there is a new species, of thrice the size, and
of a very delicate and rich yellow color.

Other varieties are named by Lindley, but not particu-
larly recommended, as the Antwerp Double Bearing Yel-
low ; Antwerp Late Bearing, or Knevet's Antwerp ; Brent-
ford Cane ; Rough Cane ; Lord Exmouth ; Oak Hill; Old
*White ; Prolific Early ; Red Malta ; Spring Grove ; Su-
perb ; Taylor's Paragon, or Scarlet Paragon ; Wilnwt's
Early Red.

CULTIVATION AND SOIL.

A moist, rich soil is recommended for the raspberry ;
they do well, producing abundantly, even when moder-

PERSIMMON. 295

ately shaded. In forming plantations, Lindley has direct-
ed that the rows should run from east to west, and the
tallest sorts be planted in the north rows, and in the rear,
at a large distance asunder ; and those of small growth in
the south rows, and at less distance asunder in the row.
Thus all the varieties receive the full benefit of the sun.
He directs as follows : —

1st or north row, CornisJi, set 4 feet asunder in the row.

2d row, Woodward's Red Globe, do.

3d row, Red Antwerp, set 3J feet asunder in the row.

4th row, White Antwerp, do. do.

5th row, Cane Raspberries, set 3 feet asunder.

6th row, Double Bearing, or No. 8, do. do.

Large plantations, of any kind, are to be set out on the
same principle.

He also recommends that three young plants should be
placed in each hill, in a triangular form, six inches apart.
These should be cut at the time, within a few inches of
the ground. In autumn cut off all wood that has borne
fruit ; also all weakly shoots, and shorten the strong shoots
to four fifths. Stakes or rails are not absolutely necessary.
The tops of each stool may be tied together in summer at
their tips; or it is recommended to tie one half of two hills
together at the tips : thus they form arches or festoons.
With regard to the double bearing varieties, it is recom-
mended to cut down every alternate stool to within a few
inches of the ground, in the annual pruning. Thus a suc-
cession of large, late crops is always maintained.

The raspberry plantation is in its prime the third year,
but must be annihilated after it has stood six years; and
new ones must in the mean time be formed.

PERSIMMON. — (Diospyrus Virginiana.)

AMERICAN DATE, or PRUNE.

The persimmon flourishes as far north as the River Con-
necticut, in the latitude of 42°, but is dwarfish. In a
suitable soil and climate, it rises to the height of sixty
feet, or forty diameters' of its base. The leaves are oblong,

296 NEW AMERICAN ORCHARDIST.

entire, of a fine dark green above, and glaucous below,
and from four to six inches long. The fertile and barren
blossoms are produced on different trees. The fruit, which
is abundant, is round, of the size of a small plum, of a
reddish color, and fleshy ; they contain six or eight small
stones; their taste is very astringent, but when ameliorated
by frost, they are sweet and agreeable. The fruit, when
bruised and fermented, produces brandy, which becomes
good by age. This tree is raised from the seeds, which
should be planted in autumn; and fine varieties may be
propagated by inoculating or grafting.

STRAWBERRY.- (Fragaria.)

The strawberry is a low, creeping, perennial plant ; a
native of the old continent ; also of America, where it is
found growing in a wild state. Botanists consider them a
genus comprehending three species.

USES. The strawberry is a fragrant and delicious
dessert fruit, whether eaten alone or with cream and sugar ;
and forms a fine preserve. It is deemed very whole-
some, as it never causes acidity on the stomach. Boer-
have considered its use as one of the principal reme-
dies in putrid fever ; and Hoffman asserts that he has
known consumptive people cured by the use of strawber-
ries. It is also asserted that by eating plentifully of straw-
berries, rheumatic complaints are averted or cured. Thny
also dissolve tartarous incrustations on the teeth. And
lastly, Phillips asserts that the Pine strawberries make an
agreeable dessert wine, as rich as Mountain, but possessing
greater fragrance and acidity.

VARIETIES.

Mr. Barnet [see Vol. vr. of the Land. Hort. Trans.] has
divided strawberries into seven classes. Mr. Lindley has
adopted the same course. And in describing the size of
the fruit, I shall have reference to the general size of the
particular class. I have adopted the same system.

STRAWBERRIES. 297

CLASS I.— ALPINE AND WOOD STRAWBERRIES.

The Alpine and Wood strawberries agree in their gen-
eral habits and character. The fruit, however, differs. The
Alpines have conical fruit, and are fruitful in autumn. The
Wood strawberries are more globose ; they only produce
fruit in summer. — Barnet. — See Vol. vi. of Hort. Trans.

1. RED ALPINE, (Fraisier des Alps,} with runners.
The fruit is small and conical, ripening in summer and

autumn.

2. RED BUSH ALPINE.

Possesses similar qualities to the White Bush Alpine, but
differs in color.

3. WHITE ALPINE, (Fraisier des Alps a Fruit Blanc,)

with runners.

The fruit is small and conical, ripening successively in
summer and autumn.

4. WHITE BUSH ALPINE.

This has the same qualities, but is thought to be more
productive, as it does not exhaust itself by runners.

5. *RED WOOD. Fraisier Commun.

An old variety, extensively cultivated near Boston for the
markets. It ripens in summer. The fruit is scarlet and
round, and highly esteemed near Boston as one of the
most sure, and productive, and profitable, of all strawber-
ries. Of this variety there are no males.

6. WHITE WOOD. Fraisier Commun a Fruit Blanc.
This variety ripens in summer ; the fruit is white and

round ; an old, good-flavored variety, much cultivated and
esteemed near Boston.

CLASS II. — BLACK STRAWBERRIES.

The fruit of this class is middle-sized, conical, with a
neck, of a very dark color at maturity ; the seeds slightly
imbedded ; the flavor very rich and highly-perfumed ; the
leaves of this class are small, rugose, pale green. — Barnet.
— See Vol. vi. of Hort. Trans.

7. DOWNTON. Knight's Seedling. Pom. Mag. Lind.
Barnet.

The fruit is large, ovate, with a neck ; the early fruit is

JSyS NEW AMERICAN ORCHARDIST.

sometimes of a cockscomb shape ; of a dark purple scarlet ;
the flesh is scarlet, firm, of an aromatic flavor. Originated
by Mr. Knight.
8. SWEET CONE. Pom. Mag. Lindley.

Small, conical, with a neck, hairy, bright shining scar-
let ; flesh pale scarlet, hollow, very high-flavored.

CLASS III. — CAROLINA, OR PINE STRAWBERRIES.

The leaves of this class are nearly smooth, of firm tex-
ture, with obtuse serratures, of a dark green ; the fruit
large, varying from nearly white to almost purple ; the
seeds prominent, on a smooth surface ; the flavor sweet, and
often perfumed. — Barnet. — See Vol. vi. of Hart.
Trans.

9. *Bisnop's STRAWBERRY.

The fruit is large, of a dark, shining crimson, and very
beautiful ; growing in large clusters, and of delicious fla-
vor. It grows rapidly, and is a great bearer ; and very far
superior in this respect to the Keen's Seedling and Wil-
mot's Superb, while it fully equals them in size. In the
opinion of some good judges, who have thoroughly proved
the kind, this is the finest of all strawberries, and better
suited to our climate than any other of the large imported
kinds.

10. *BATH SCARLET. Hort. Trans. Vol. vi. p. 200.
New Bath Scarlet.

Fruit roundish ovate ; neck short, rather small for the
class; seeds very prominent, of a dark, shining red; flesh
soft, with a large core, pale scarlet, and very coarse, with-
out any particular flavor. So proved in England ; but with
us it has proved one of the most productive and profitable
varieties, and as such is much preferred. Of this variety
there are no males.

11. BLACK PRINCE.

WUmoCs Black Imperial Lindley. Barnet
Middle-sized, spherical, depressed, hairy ; of a very dark
violet color ; with a highly-polished surface ; the flesh of a
rich, dull scarlet, with a very small core, high-flavored.

STRAWBERRIES. 299

12. ELTON SEEDLING. Pom. Mag. Lindley. Barnet.
The fruit is large, ovate, often cockscomb-shaped, of a

rich, shining dark red ; the seeds yellow, with ridged in-
tervals ; the flesh is firm, with a small core, deep red, juicy,
with a sharp, rich flavor. This variety is by some esteemed
as the most productive and best of all for a late crop.

13. *HOVEY'S SEEDLING.

A new variety, a seedling of 1834, raised by Messrs.
Hovey and Co., of Boston, editors of the Magazine of
Horticulture and of Botany This account is extracted
from that highly-valuable publication. " Fruit very large,
round, or slightly ovate, conical ; deep shining red, paler
in the shade; seeds inserted in a slight cavity; flesh
scarlet (paler in the largest berries) and firm, abounding
in an agreeable acid and high-flavored juice, not surpassed
by any other variety ; footstalks long, elevating the fruit
from the ground, and every berry attaining a good size ;
leaves large, and rather light green ; vines very vigorous."
This new seedling received two or more premiums of the
Massachusetts Horticultural Society, where it was exhib-
ited during the years 1838, 1839, and 1840, and is fur-
thermore stated to be wonderfully productive.

14. KEEN'S SEEDLING. Pom. Mag. Lindley.

Keen's Black Pine, Keen's New Pine, Keen's New Seedling.
The fruit is very large, globular, or ovate ; of a dark
purplish scarlet, hairy ; it sometimes assumes the cocks-
comb shape ; the surface polished, seeds slightly imbed-
ded ; flesh firm, solid, scarlet, high-flavored. Introduced
to the vicinity of Boston, by Mr. Pratt ; also by Mr. Hag-
gerston. The fruit grows high, which is much in its favor.
Raised by Mr. Michael Keen, from the seed of Keen's
Imperial, which is a good fruit, but very inferior to this.
This variety is but little cultivated near Boston for the
market. It is here deemed unproductive, compared with
the old Red Wood, and some other kinds.

15. MULBERRY. Cherokee, King, Mahone.

A strawberry much cultivated near Boston, and highly
recommended by Messrs. Senior and Haggerston. From
them I understand this fruit was sent to the late Governor
Gore, and to England, by the late Hon. Rufus King, from
the back parts of New York. The fruit is of medium
size, ovate, with a short neck, of a dark red ; flesh tender,
of a red color, and good flavor ; very productive.

300 NEW AMERICAN ORCHARDIST.

16. OLD PINE, or CAROLINA. Pom. Mag. Lind. Barnet.
Old Pine, Barham Down, Black Carolina, Cockscomb Pine,

Devonshire Scarlet Pine, Kew Pine, iMrge Carolina, Large
Pine, Miss Gunning's, North's Seedling, Old Carolina,
Large Scarlet Pine, Pine, Regents Favorite, Scarlet Pine,
Varnished, Windsor Pine.

Fruit large, ovate, conical, with a neck, sometimes
cockscomb-shaped in the early fruit ; of a bright scarlet ;
the flesh pale scarlet, rich, juicy, with a very grateful fla-
vor ; a good bearer, and very highly esteemed.

17. TURNER'S LATE PINE.

New, and in high estimation in England, and very
valuable, according to all accounts received.

CLASS IV. — CHILI STRAWBERRIES.

The leaves of this class are very villous, hoary, with
small leaflets of thick texture, with very obtuse serratures;
the fruit is very large and pale, with prominent seeds; the
flesh in the type, which is the true Chili, is insipid. — Bar-
net, in Vol. vi. of Lond. Hort. Trans.
18. WILMOT'S SUPERB. Barnet. Lindley.

The early fruit is very large, irregular, sometimes cocks-
comb-shaped ; afterwards they are invariably round, very
hairy, pale scarlet, and polished ; the seeds are brown
and projecting ; flesh very firm, pale scarlet near the out-
side, but whitish within, with a small hollow in the centre,
and a core ; flavor good, buttery, and rich, mixed with
acid. This variety is but very little cultivated for the
market, or for any other purpose, near Boston. It is here
deemed unprofitable and unproductive, like the famous
Keen's Seedling, and some other large kinds.

CLASS V. — GREEN STRAWBERRIES.

The French cultivate several varieties of this straw-
berry. The Green Pine is much known in England, but
it seldom bears perfect fruit ; it bears well only in some
particular situations. Their character is dwarfish, much

STRAWBERRIES. 301

resembling the Wood strawberry. The leaves are light
green, and strongly plaited. — Barnet, Vol. vi. Lond. Hort,
Trans.

Lindley has described the GREEN STRAWBERRY, (Frai-
sier Vert,) — Caucasian, Green Alpine, Green Wood, Pine-
Apple, — but ascribes their defection to the multitude of
runners, and has no doubt but if these were restrained,
they would prove productive.

CLASS VI. — HAUTBOIS STRAWBERRIES.

The leaves of this class are highly elevated, rough, and
of a thin texture ; the scapes or stems tall and strong ; the
fruit middle-sized, pale greenish white, tinged with dull
purple; the seeds slightly imbedded; the flavor musky. —
Barnet, in Hort. Trans. Vol. vi. Supposed to be so named
on account of their bearing their fruit high — Hautbois, or
High Wood.

19. LARGE FLAT HAUTBOIS. Barnet. Pom. Mag. Lind.
Bath Hautbois, Formosa Hautbois, Sawder's Hautbois, Suiter's

Hautbois, Weymouth Hautbois, JThite Hautbois.
The fruit is large, round, depressed, light red ; the seeds
are imbedded; the flesh is greenish, juicy, delicate, with-
out a core.

20. PROLIFIC, or CONICAL HAUTBOIS. Barnet. Pom.

Mag. Lindley.
Double Bearing, Dwarf, Hermaphrodite, Hudson's Bay, Rz-

genfs, Sacombe, Sir Joseph Banks's, Spring Grove.
The fruit is large, conical ; of a dark purple color ; flesh
solid, greenish, and high-flavored ; an abundant bearer,
and by far the best of the Hautbois strawberries. The
flowers are the largest of the class ; and it usually pro-
duces two crops.

CLASS VII. — SCARLET STRAWBERRIES.

The Fragaria Virginiana of botanists is the type of
this class. The leaves are nearly smooth, thin, dark green,
with sharp-pointed serratures ; the fruit mostly small, of a
26

302 NEW AMERICAN ORCHARDIST.

bright scarlet color ; the seeds more or less deeply imbed-
ded, with ridged intervals; the flavor acid, with a slight
perfume. — Barnet, in Hort. Trans. Vol. vi.

21. BLACK ROSEBERRY. Pom. Mag. Barnet. Lind-

ley.

The fruit is of good size, obtusely conical, deep purplish
red, and shining ; the seeds are slightly imbedded ; flesh
dark red near the outside, solid, buttery, and juicy, and of
excellent flavor.

22. DUKE OF KENT'S SCARLET. Barnet. Pom. Mag.

Lindley.

Austrian Scarlet of Lindley, Cluster Scarlet, Globe Scarlet,
JVb»a Scotia Scarlet, Duke of York's Scarlet, Early Prolific
Scarlet.

The fruit is nearly globular, of rather small size; of a
fine scarlet ; seeds deeply imbedded, with sharply-ridged
intervals ; the flesh is solid, pale scarlet ; flavor sharp,
pleasant, and peculiar.

23. GROVE END SCARLET. Barnet. Pom. Mag.
Atkinson's Scarkt, Wilmofo Early Scarlet.

A first-rate strawberry, and an abundant bearer. The
fruit is of considerable size, depressed, spherical, of a
bright vermilion color ; seeds slightly imbedded, with flat
intervals ; flesh pale scarlet, firm, with a core ; flavor
agreeable, and slightly acid.

24. *METHVEN SCARLET. Hort. Trans. Vol. vi. p. 172.
Methven Castle, Southampton Scarlet.

Fruit very large, cordate, compressed, or cockscomb-
formed at times, or conical ; dark scarlet ; seeds pale yel-
low, not deep set; flesh scarlet, very woolly, sometimes
hollow. One of the most productive and profitable for
cultivation, and as such it is highly esteemed near Bos-
ton. Of good flavor, but not first-rale.

25. *OLD SCARLET. Pom. Mag. Lindley. Barnet.
Ecarlate efe Virginia of the French, Scarkt, Early Scarlet,

Original Scarlet, Early Virginia Scarlet.
A middle-sized, globular fruit, of a light scarlet color;
slightly hairy ; seeds deeply imbedded, with ridged inter-
vals; flesh pale scarlet, firm, and high-flavored. A good
bearer, ripening early ; valuable for preserving. Esteemed,
near Boston, as one of the most sure and profitable of
strawberries for an early crop. There are no male va-
rieties of this fruit.

STRAWBERRIES. 303

26. ROSEBERRY. Barnet. Pom. Mag. Lindley.

Aberdeen Seedling, Prolific Pine, Ease Strawberry, Scotch

Scarlet.

An abundant bearer ; the fruit is large, conical, pointed,
dark red, hairy, with a very short neck. The early fruit is
sometimes cockscomb-shaped ; seeds yellow, deeply imbed-
ded with ridged intervals; flesh firm, pale scarlet, with a
core ; flavor not rich, but agreeable, and much admired
by many.

The whole list of strawberries which I have just de-
scribed, (with the exception of the Black Prince, the Wil-
mot's Superb, the Mulberry and the Wood, the Bush Alpine
and Methven Castle,') are but the select list which is partic-
ularly recommended in the Pom. Mag. for a small garden.

Mr. Lindley has since particularly recommended the
same list for a small garden, with the exception of the
Bromley Hill, and the addition of the Black Prince, and
Wilmot's Superb. I have added the Mulberry on good
authority here ; also I have added the two varieties of
Wood strawberries, and the two varieties of Bush Alpine.

Mr. Lindley has described sixty-two varieties. Mr. Bar-
net has recommended for a select list the same, generally,
as the Pomological Magazine and Mr. Lindley.

In 1822, the London Horticultural Society, by their cir-
culars, congregated from all quarters a vast collection of
strawberries at Chiswick. The whole were examined by
Mr. Barnet; there were two hundred distinct names or
synonymes, and fifty-four varieties ; his account' of them
occupies eighty pages quarto. — See Hort. Trans. Vol. vi.
p. 145.

Let us enumerate the names of the strawberries which
Mr. Lindley has described, and which are not recom-
mended either by him, or in the Pom. Mag., for a small
garden. Some of them may yet, perhaps, prove fine in
our climate, as is the case with the Mulberry straw-
berry and Methven, the Red Wood, the Bath Scarlet, and
Bishop's ; and all are evidently thought worthy in a large
collection.

In this list I omit the numerous synonymes generally.

American Scarlet. Autumn Scarlet. Bath Scarlet.
Bishop's Seedling Scarlet. Blood Pine. Bostock, or Wel-
lington. Bullock's Blood. Carmine Scarlet. Charlotte.

304 NEW AMERICAN ORCHARDIST.

Chinese. Clustered Scarlet. Cockscomb Scarlet. Com-
mon Hautbois. Conical Hautbois. Dutch. Dwarf White
Carolina. Garnestone Seedling. Gibbs's Seedling Black.
Glazed Pine. Globe Hautbois. Green. Grimstone Scarlet.
Hudson's Bay Scarlet. Keen's Imperial. Knight's Large
Scarlet. Lewisham Scarlet. Methven Scarlet, or Methven
Castle. Moi-rissiana Scarlet. Mulberry. Nairn's Scarlet.
Narrow-Leaved Scarlet. Oblong Scarlet. Pitmaston
Black. Pitmaston Black Scarlet. Red Wood. Round
White Caroline. Scone Scarlet. Sir Joseph Banks's Scar-
let. Surinam. True Chili. Variegated Pine. Vernon's
Scarlet. White Wood. Wilmot's Late Scarlet. Yellow
Chili.

Other varieties, which were unknown, or are not de-
scribed, by those authors, and which may prove fine in our
climate : —

27. NEW BLACK MUSK HAUTBOIS.

28. FRENCH MUSK HAUTBOIS.

29. SOUTHBOROUGH SEEDLING.

30. LARGE LIMA.

31. MELON, &c. &c.

32. SWAINSON'S.

This last is new, and lately originated in England ; of
medium size and good flavor; possessing the remarkable
quality of producing its fruit all summer ; having blossoms,
green fruit, and ripe, on the vines at the same time.

CULTIVATION.

It is recommended that, as early in summer as the
young runners have taken root, they should be transplanted
into nursery beds five or six inches asunder. By this
management they will by autumn have become fine, strong
plants, capable of producing fruit the following summer.

For the reception of these plants, the ground may be
trenched twenty inches deep, and a quantity of half-rotted
manure incorporated to half this depth. For economy,
it is also recommended, in the final transplanting, to
set the plants in beds of four rows each ; the rows run-

STRAWBERRIES. CULTIVATION. 305

ning in a longitudinal direction; the distance between the
beds to vary from two to two and a half feet, according to
the sorts to be planted, as some varieties require much more
space than others. As to the distances of the rows asun-
der, and the distance of the plants in the rows, I will lay
down, on Lindley's authority, the following rules : —

3d CLASS. In rows fifteen inches asunder ; the plants
fifteen inches' distance in the row. Wilmot's Superb the
same.

2d and 4th CLASSES, (except Wilmot's, as above.) In
rows fifteen inches asunder ; and twelve inches' distance in
the rows.

6th and 7th CLASSES. In rows twelve inches asunder ;
and twelve inches' distance in the rows.

1st and 5th CLASSES. In rows twelve inches asunder ;
and nine inches' distance in the rows.

During the first year, the runners are to be carefully de-
stroyed before they have taken root. Around such as show
fruit, grass or straw is placed ; (Keen recommends the
same; for the plant derives its name from this circum-
stance.) This protects alike the soil from washing rains,
from a scorching sun, and the consequent evaporation of its
moisture ; it protects the fruit from becoming soiled. But
as soon as the fruit is gathered, this covering is to be removed,
and the soil kept clear of weeds by the hoe till autumn.

In autumn, he directs the leaves to be cut off, (only a por-
tion, I presume,) and all the spaces, including the alleys, to
be dug carefully over with a pronged fork, so as not to injure
their roots. Both Keen and Mr. Knight, however, direct
manure to be applied before this last operation is com-
menced ; and Mr. Knight has particularly cautioned against
digging so deep as to disturb the roots, as it weakens the
force of the plants.

The second summer, Lindley further states that the plants
will bear their best crop and finest fruit ; the beds and out-
side of the alleys should be covered with mown grass or
with straw three or four inches thick ; by this method he
states he has found the fruit not only more abundant, but of
finer quality.

It has been recommended to raise the Alpines from the
seed. But Mr. Williams, of Pitmaston, (Hort. Trans.,)
condemns the practice. — Lindley joins him in this ; foi
having procured a good sort, it is recommended to increase

306 NEW AMERICAN ORCHARDIST.

and continue it; and have no mixture of inferior sorts,
with the idea that such mixtures will improve. Some have
directed, in regard to the Alpines and Hautbois, that a cer-
tain proportion of male or sterile plants should be pre-
served. But the experience of Lindley and some others
seems opposed to this practice. — These sterile plants, never
producing fruit, outgrow all the rest ; they overrun those
which produce fruit, and soon take possession of the whole
soil; they are neither useful nor necessary, but, on the
contrary, ruinous, as the whole bed soon becomes barren.
But by excluding the sterile plants in the beginning, the
whole will remain productive.

As to the Alpines, Lindley directs to set them out in
August ; and by spring the beds will be covered with run-
ners: these are not to be disturbed or removed, as in the
case of other sorts ; for they will produce fruit during
autumn.

Management of Alpine and other Sorts of Strawberries,
token large and late Crops are desired. The Alpine straw-
berries are chiefly valuable on account of their continuing
fruitful after all other varieties are gone. In order to make
the utmost of this valuable property which they possess, Mr.
John Williams, of Pitmaston, has directed (sec Hort. Trans.)
to form the beds in August ; by spring the beds will be
well stocked with plants. When they have come into full
blossom in spring, cut off every flower, without injuring the
leaves. This operation is to be again repeated as soon as
a second set of blossoms appear. The third set of blos-
soms are suffered to remain ; and, the plants having by
this system accumulated strength, heavy crops are pro-
duced after other strawberries are gone, and when alone the
Alpine strawberries are highly valuable.

Another mode has been stated, by which a large crop of
the common varieties of strawberries is produced in au-
tumn. When the first crop is gone, the plants are shorn
of every leaf, and at suitable intervals profusely watered:
by this mode, they not only renew their leaves, but a crop
of blossoms and fruit is produced.

With regard to the produce of strawberries, all agree
that the crop of the second year is more valuable than any
succeeding crop. I will briefly detail a few of the most
approved modes in relation to this subject.

STRAWBERRIES. CULTIVATION. 307

1st. The mode adopted by Mr. Keen.

2d. That adopted by T. A. Knight, Esq.

3d. Modes of management much approved and in prac-
tice near Boston.

Mr. Keen forms his beds in the spring. — The Hautbois
and Pines are placed in rows, three feet asunder, and eigh-
teen inches in the row ; [other classes at a proportionate
distance.] The object in placing them at this great dis-
tance is, that there may be room for the feet of the gath-
erers ; also room for the vines to spread, to the end of the
third year, when the bed is taken up and the ground
planted anew. The first year, little fruit is expected — the
second year, a very great crop — the third year, a very mod-
erate crop. Mr. Knight condemns this system in part ;
his mode is as follows : — Like Mr. Keen, he forms his
beds in the spring : he places the Pine and Hautbois in
rows, sixteen inches asunder, and only eight inches in the
row; [other classes at a proportionate distance.] This is
from three to four times the number of plants on the same
ground as Mr. Keen. Mr. Knight takes off no runners,
except for the purpose of forming new beds ; and he thinks
he must obtain near twice the produce in the second year,
— which all acknowledge to be the fruitful year, — from the
same ground as Mr. Keen. For Mr. Knight leaves no
unoccupied ground for the feet of the gatherers; as he
considers the amount thus destroyed very inconsiderable,
compared with the waste of land. Mr. Knight destroys his
beds in the autumn of the second year, after the first great
or main crop is taken off". He esteems this the most eco-
nomical mode.

In the vicinity of Boston, the following mode is often
adopted : — The vines are usually transplanted in August.
The rows are formed from eighteen inches to two feet
asunder. The runners, during the first year, are destroyed.
In the second year, they are suffered to grow and fill the
interval, and in the autumn of that year, the whole old rows
are turned under with the spade, and the rows are thus
shifted to the middle of the space. The same process is
repeated every second year.

Another mode, which may be recommended generally, is
to plant the strawberries in rows thirty inches asunder, and
nine inches' distant in the row, and suffer the vines to ex-
tend to the width of eighteen inches, leaving twelve inches'

308 NEW AMERICAN ORCHARDIST.

space for an alley ; or allow eighteen inches' width to the
alleys, and three feet asunder to the rows ; and to form new
beds every three years, or never to suffer the bed to exist
over four years ; and to plant out in August in preference
to spring.

LIME PLANT. — (Podophyllum pdtatum.)

A hardy and singular production of nature. The stem,
foliage, flower, and fruit, are formed in the earth ; and after
the plant has come up, there is nothing more than an ex-
tension of parts. The stems, at the height of from eight to
twelve inches, branch out into two arms : at the extremity
of each is a large palmated leaf. From the fork proceeds
the fruit stem. The fruit is about the size of a large lime,
green while growing, and yellow when ripe ; it has the fla-
vor of a pine-apple, and as to eating, is little inferior to that
fruit. The plant requires a moist soil, in a cool, shady
situation. It may be propagated by seed, but best by di-
viding the roots, which are jointed and creeping. The
root is medicinal. A native of America.

MELON.

MUSKMELON. (Cucumis Melo.)

A delicious, large, oblong or globular fruit, too generally
known to need a particular description. It is a native of
Asia, and besides its use at the dessert, it forms, while
young, an excellent pickle.

VARIETIES.

1. BLACK ROCK. Lindley.

Very large, oblate; yellowish skin; flesh thick, orange
colored, and of an excellent flavor.

MUSKMELON. 309

2. DAREE MELON. Hort. Trans.

Fruit large, ovate or oval, pale green ; flesh white,
thick, crisp, melting, very sweet.

3. DUTCH ROCK. Lindley.

An oblate, medium-sized fruit, with a thick, yellow,
rough skin ; flesh orange-colored, thick, melting, sweet,
and high-flavored.

4. EARLY CANTALOUPE. Lindley.

Small, globular, ribbed; skin pale green; flesh orange-
colored, juicy, of good flavor.

5. EARLY POLIGNAC. Lindley.

A small, round fruit, with a pale yellow, rough skin ;
flesh yellow, thick, sweet, and highly-flavored.

6. GREEN MELON. (Ostrich's Egg.) Hort. Trans.
A green, oval, handsome fruit ; flesh very thick, green,

melting, very sweet, and high-flavored.

7. GREEN HOOSAINEE. Hort. Trans.

A handsome, egg-shaped fruit; flesh greenish white;
tender, delicate, juicy, highly-perfumed. A very excellent
and productive variety.

8. ITALIAN GREEN-FLESHED. Hort. Trans.

A small, round, pale green fruit ; flesh pale green, soft,
juicy, very sweet, and high-flavored.

9. LARGE GERMEK. Hort. Trans.

A large, excellent, and productive round fruit, of a sea
green color ; flesh clear green, very thick, firm, juicy,
rich, and high-flavored.

10. MELON DE CARMES. Lindley.

A very large, oblong, bright orange-colored fruit ; flesh
very thick, salmon-colored, tender, not juicy, sweet, and
good-flavored.

11. MELON OF KEISING. Hort. Trans.

A beautiful, egg-shaped fruit, bright lemon color ; flesh
very thick, nearly white, very juicy, delicate, sweet, and
high-flavored, like a Beurree Pear.

12. MONTAGU CANTALOUPE. Hort. Trans.

Form round or oval, small, greenish white; flesh thick,
reddish, soft, sweet, juicy, and delicate.

13. ORANGE CANTALOUPE. Lindley.

A small, round, yellow fruit ; flesh deep orange red,
juicy, sugary, and extremely high-flavored.

310 NEW AMERICAN ORCHARDIST.

14. ROMANA. Neill

A middle-sized, oval, pale yellow fruit, ribbed ; flesh
yellow, firm, and well-flavored.

15. SCARLET ROCK. Lindley.

An oblate, deeply-ribbed, pale green fruit ; flesh reddish ;
tender, juicy, sweet, and highly-flavored.

16. SILVER ROCK. Lindley.

Middle-sized, oblate : skin green and yellow, blotched ;
flesh pale red, sweet, and well-flavored.
IT. SMOOTH SCARLET-FLESHED. Lindley. Hort. Trans.

Form round or oval ; skin greenish yellow ; flesh scarlet ;
firm, and high-flavored.

18. SWEET MELON OP ISPAHAN. Hort. Trans.

Fruit large, ovate ; skin smooth, of a sulphur color ; flesh
white, very thick, crisp, sugary, and very rich.

19. DAMPSHA MELON. Hort. Trans.

Fruit oblong, yellowish green ; flesh green, melting, and
of excellent flavor.

20. GREEN VALENCIA. Hort. Trans.

Form oval, pointed, slightly ribbed, of a dark green color ;
flesh pale straw color, firm, saccharine, juicy, and pleasant.
The latter crops of the two last-named varieties keep till
winter.

We may also enumerate the following fine varieties : —
Green Citron, (fine,) green flesh ;
Murray's Pine-Apple, do.
Persian, do.

Nutmeg, do.

Minorca, do.

Large Cantaloupe;
Star; very late;

Pomegranate, or musk, (fine,) odoratissimus ;
Palermo, very rich and fine; flesh green, and keeps late
in the season.

CULTIVATION. The muskmelon is raised from seed
planted in April or May, in a highly-manured, warm, loamy
soil, in hills six or eight feet asunder. Those kinds in-
tended for seed should be raised remote from inferior vari-
eties. The vines should be pruned of superfluous branches,
and all superfluous fruits must be removed as soon as they
appear.

WATERMELON. 311

WATERMELON. (Cucurbitus citrullus.)

A native of Asia, and cultivated in all the warm and
temperate countries of Europe, Africa, and America. A
very large, round or oblong fruit, too well known in our
climate to need a particular description.

USES. The watermelon is a very refreshing and whole-
some dessert fruit in the warm season : it mitigates thirst.
From the watermelon an excellent sweetmeat, called artifi-
cial citron, may be prepared as follows : —

American Citron.

Pare the dark green from the outside, and scrape the soft
from the inside, of the melon ; cut it in different forms, and
boil it in alum water until clear ; throw it into spring water,
where it may remain two or three hours, changing the
water frequently.

" To one pound of fruit, take two of sugar ; make a
sirup of half the quantity, and boil in it all the citron until
done, when it will be transparent. At the expiration of
two or three days, take the jelly from it, add the remaining
half of sugar, boil and pour it over the citron, which will
be ready for use. Season it with ginger ; sliced lemon is
preferable."

The inspissated juice of the watermelon of the sweetest
kinds, affords a bright, light-colored sirup. A conserve
and marmalade is also prepared from the fruit. At Sarpa,
on the River Volga, says Pallas, they brew beer from the
juice.

VARIETIES. — 1. Long Carolina; 2. Round Carolina.

CULTIVATION. The cultivation of the watermelon is in
all respects the same as the muskmelon. Innumerable
and nameless fine varieties continually appear. But the
same precautions are necessary to preserve the seed in its
purity, as are recommended for the musk-melon. They
require a highly-manured, rich, warm, and rather sandy
soil.

312 NEW AMERICAN ORCHARDIST.

BERBERRY. — (Berber^

The berberry, or barberry, is a prickly shrub, rising to the
height of ten feet, with numerous branches. The bark is
ash-colored outside, and yellow within ; the fruit is in clus-
ters, of a red color and acid taste. It is said to be a native
of Asia, but abounds in the Northern and Middle States
of America. Some species of grain are liable to become
affected by rust, if raised in its vicinity, particularly rye.

USES. The fruit is used for pickling, and for preserving;
a decoction of the berries, sweetened, is deemed a useful as
well as pleasant drink in fevers. The inner bark is said to
be used in France for dyeing cotton and silk of a bright
yellow; also for staining wood, by cabinet makers; and in
Poland it is used for coloring leather.

VARIETIES.

1. RED BERBERRY.

Of this there are two varieties; one the common ber-
berry, with stones ; the other without.

2. WHITE BERBERRY.

Fruit large, agreeable, but not productive.

3. BLACK SWEET. Louden.
Requires a warm situation.

4. CHINESE BERBERRY.

This variety in some respects resembles the red, but
differs some in appearance, and is deemed the most orna-
mental.

5. HOLLY-LEAVED BERBERRY. Berberis aquafolium.

A new and curious variety from the Rocky Mountains ;
very different from all others. This appears to be a variety
with thornless wood, and with leaves larger and by far more
handsome than the other species, with prickly points. A
low, sub-evergreen shrub. The blossoms are produced in
numerous yellow clusters, and are beautiful.

SOIL AND CULTIVATION. The berberry prefers a dry
soil, but will succeed in almost any soil or situation. It la
raised from seeds, from layers and suckers.

BLACKBERRIES. 313

BLACKBERRY.

(Bramble. — Rubus fruticosa.)

1. BUSH BLACKBERRY. Rubus Americanus.

A shrub rising to the height of ten feet, somewhat ribbed
or angled, and armed with hooked spines. The fruit, which
grows in clusters, is oblong, an inch in length, of a shining
black, of an agreeable taste, sweet, or subacid, and astrin-
gent. This plant thrives in a rich, moist, sandy loam, and
is often cultivated in gardens, where its fruit is much im-
proved in size, and its crops very abundant.

2. TRAILING BLACKBERRY. Dewberry. Rubus pro-
cumbens.

This is a plant with low, trailing branches ; its stems are
weak, and bend to the earth, and there take root. The fruit
is large, nearly globular, of a black color, and covered with
bloom, of a sweet, subacid, lively taste ; this plant succeeds
in dry, hilly land.

USES. The blackberry is considered a pleasant and
wholesome dessert fruit, if used with moderation ; it is
used in pies, tarts, &,c. A jelly is made of the blackberry
of considerable medicinal efficacy in nephritic disorders.
It is singular that a fruit so productive as the tall black-
berry should be so little cultivated. Both species may be
propagated either from seed or from layers, and are won-
derfully improved by cultivation.

3. WHITE-FRUITED BRAMBLE. Rubus alba.
A variety with white fruit.

4. DOUBLE WHITE FLOWERING. Rubus albo-pleno.
A beautiful and ornamental variety.

CRANBERRIES.— (Oxycoccus macrocarpus.)

A low, trailing vine, an indigenous fruit, growing wild in
bogs and meadows. Tf lie berry has a v«ry acid taste, and

314 NEW AiMERICAN ORCHARDlST.

is much used in pies, puddings, tarts, preserves, &,c. The
cranberry is a plant of easy culture ; and with but little
expense, not a doubt exists that meadows which are now
barren wastes, or yield nothing but coarse herbage, might
be converted into profitable cranberry fields. According
to Loudon, Sir Joseph Banks, who obtained this plant from
America, raised, in 1831, on a square of eighteen feet
each way, three and a half Winchester bushels, which is
at the rate of four hundred and sixty bushels to the acre.
A man with a cranberry rake will, in a good cranberry
meadow, gather from twenty to fifty bushels in a day ; any
meadow will answer. Capt. Henry Hall, of Barnstable, has
cultivated the cranberry twenty years. They grow well
on sandy bogs after draining ; if the bogs are covered with
brush, it is removed, but it is not necessary to remove the
rushes, as the strong roots of the cranberry soon over-
power them. It would be well if, previous to planting, the
land could be ploughed ; but Capt. Hall usually spreads on
beach sand, and digs holes four feet asunder each way,
the same distance as for corn; the holes are, however,
deeper. Into these holes, sods of cranberry roots are
planted, and in the space of three years the whole ground
is covered. The planting is usually performed in autumn.
Mr. F. A. Hayden, of Lincoln, Mass., is stated to have
gathered from his farm, in 1830, four hundred bushels of
cranberries, which brought him, in Boston market, $400.
An acre of cranberries in full bearing will produce
over 200 bushels ; and the fruit generally sells, in the mar-
kets of Boston, for $1.50 per bushel, and much higher than
in former years. Although a moist soil is best suited to
the plant, yet, with a suitable mixture of bog earth, it will
flourish, producing abundant crops, even in any dry soil.
There is said to be a variety of cranberry in Russia of a
superior size.

CRANBERRY VIBURNUM.

(V. oxycoccum.)

The cranberry tree, or shrub, rises to a very moderate
height. The blossoms are white, forming a flat surface

ELDER. 315

from a common centre; or in terminating cymes; and
very beautiful. Its fruit is a berry about the size of a
cranberry, of a bright red color, and very austere taste.
They are valuable for pies, tarts, preserves, &c. The
tree is propagated by layers, and suckers or seeds.

In the valley of the Columbia River, a new species of
bush cranberry has been discovered, called Pambina.

ELDER. — (Samtrucus nigra.)

A low, bushy tree, of an ornamental appearance ; its bark
is smooth and gray, becoming rough by age ; leaves pin-
nate; the flowers in terminating cymes ; the berries black
and abundant, of a sweet but not agreeable flavor ; the tree
and its leaves are narcotic. Noxious insects avoid it.

USES. Although the berries are deemed poisonous to
poultry generally, yet they are employed in the manufacture
of an excellent, powerful and enlivening wine, remarkably
wholesome. But the wine of white elder berries is said to
resemble grape wine. A sirup and cordial are also pre-
pared from the berries ; and in Germany a very pure and
strong spirit is said to be distilled from the fruit. The
inner green bark is said to be an ingredient in black dye.
And Professor Martyn, according to Loudon, has stated
that the tree is a whole magazine of physic to rustic practi-
tioners ; nor is it quite neglected by more regular ones.
Fruit trees, plants, &c., whipped with the fresh branches,
are effectually secured from the depredations of noxious
insects. The wood of old trees is hard and fine-grained,
and takes a fine polish, and is used by turners as a substi-
tute for box wood. A new variety of sweet elder has been
discovered, which is peculiar to the Oregon region.

316 NEW AMERICAN ORCHARDIST.

MEDLAR. — (Mespilus Germanica.)

A low, spreading tree; the branches are woolly; the
leaves are oval, lanceolate, serrate, and woolly towards their
points; the fruit is round or turbinate, the size that of a
plum; the pulp is thick, and contains five wrinkled stones.
An ornamental shrub, when in bloom, and a native of the
south of Europe.

USES. The fruit is much esteemed by some; but it is
never eaten till ameliorated by frost, and in a state of decay.

VARIETIES.

1. NOTTINGHAM MEDLAR. London.

A fruit of a quick and pungent taste.
ft. GERMAN MEDLAR, or Dutch Medlar.

A low, crooked, deformed tree, with very large leaves,
entire, and downy beneath; the flowers are very large;
the fruit very large, somewhat resembling an apple in
shape. This variety is the largest of the medlars, and is
deemed the best.

SOIL AND CULTIVATION. Raised by seeds, planted
while fresh, and in autumn; also by layers; or by grafting
and inoculating, either on the medlar or on the quince, the
hawthorn or the pear. They require a loamy, rich soil,
rather moist than dry, on a dry subsoil.

MOUNTAIN ASH.— (&T&W miogwna.)

This tree rises erect, in a beautiful, pyramidal form, to the
height of twenty-five or thirty feet ; the leaves are pinnate ;
the flowers are white, in corymbs ; the fruit is round, of a
fine coral red. The berries of this tree are eaten, accord-
ing to Loudon, in some parts of Scotland and Wales ; they
are also used for preserving ; they are also stated to afford

SALAL BERRY. SILVER-LEAVED SHEPARDIA, StC. 317

an agreeable fermented liquor ; and by distillation, a con-
siderable quantity of strong spirit. According to Mr. Neill,
in France they are frequently grafted on the service tree,
and the fruit is thus rendered of larger size, and more
abundant. It is one of the most ornamental of all trees,
when loaded with its large clusters of red berries in autumn.

SALAL BERRY.

The salal berry is a new fruit, which has been discovered
in the valley of the Columbia River ; about the size of the
common grape, of a dark purple color, and sweet and
pleasant flavor.

SILVER-LEAVED SHEPARDIA.

BUFFALO BERRY TREE. (Shepardia eleagnoides.)

A beautiful, hardy tree, so called from its silvery leaf.
This tree was discovered by Professor Nuttall, in Missouri,
in 1810, and was introduced here by the Messrs. Winship.
The tree is of upright growth and thorny ; the leaves are
small, of a delicate, silvery appearance ; the fertile and
barren flowers are produced on different trees; the fruit is
of the size and appearance of a large currant, of a fine
scarlet color, and beautiful appearance ; they envelop the
branches in profuse clusters. It is of a rich taste, and
valuable, with preparation, for preserves, tarts, &,c.

NUTS.

WALNUT. (Juglans regia.)

ENGLISH or MADEIRA NUT.

The walnut is a native of Persia and China. It is a
lofty, spreading tree, with pinnated leaves, of a powerful
27 *

318 NEW AMERICAN ORCHARDIST.

odor. The fruit is roundish oblong, smooth, green, enclo-
sing a nut of a yellow color and irregular form, which con-
tains a four-lobed kernel of an agreeable taste.

USES. The walnut is an esteemed dessert fruit ; it also
forms an excellent pickle when gathered, while it is yet so
tender as to be easily probed with a needle. In France,
an oil equal to the oil of almonds is drawn from them.
This oil does not congeal by cold, is highly prized by the
painters for mixing delicate colors and varnish, and is ex-
cellent in medicine. The young preserved nuts are an
excellent sweetmeat; good to be eaten in the morning, in
time of pestilential distempers, to prevent infection. — A
most superior family medicine when eaten in the small quan-
tity of a single nut. They are prepared as follows : — Green
walnuts, in the state fit for pickling, are boiled till tender ;
then take them out, and to every pound of nuts add a pound
of moist sugar, a little water, lemon peel, mace, cloves, and
simmer till the sirup is thick, and let them stand ten days ;
then clarify half as much more sugar, and boiled as before;
and when cold, cover them close for use.

The decoction of the leaves annoys or destroys noxious
insects and worms.

The timber is dark and beautiful, and is very extensively
used for gunstocks, being deemed lighter, in proportion to
its strength and elasticity, than any other wood.

CULTIVATION, SOIL, &/c. The walnut is raised from
the seed, planted in autumn ; the second year, they are
transplanted, and deprived of a portion of their tap root.
They require a rich soil of loam and sand rather than clay.
The varieties may be inarched — or budded from the mi-
nute buds at the base of the young shoot, inserted in the
summit of the two years old wood.

BLACK WALNUT. (Juglans nigra.)

A majestic tree, with a round, spreading head, which
sometimes rises to the height of seventy feet, with a diam-
eter of from four to seven feet. The leaves are pinnate,
and consist of six or eight pair of leaflets. They are acu-
minate, serrate, and downy. The fruit is large, and sur-
rounded with a thick, globular, smooth, green husk ; the
shell is rough, uneven in its surface, odoriferous, hard,

NUTS. 319

thick, and black. It encloses a four-lobed kernel, which
is large and sweet.

USES. From the nut an oil is expressed equal to olive
oil for food, and useful for the painter. From the husk a
brown dye is procured, of different shades. The sap-wood
is white, but the heart is violet, becoming nearly black.
It is very strong, fine-grained, compact, and heavy, and ad-
mits a beautiful polish, and is employed for furniture, and
the stocks of muskets, and for the naves of wheels. It is
extremely durable ; and it is said to be never attacked by
the sea-worm.

CULTIVATION, SOIL, &,c. The cultivation of this tree
is the same as the walnut. It flourishes in any good soil ;
but prefers the deep, fertile, and alluvial soils on the mar-
gins of creeks and rivers.

BUTTERNUT. (Juglans catJiartica.)
OIL NOT, WHITE WALNUT.

A large tree, with a broad, spreading head. In suitable
situations, it rises fifty or sixty feet, with a diameter of from
three to four feet at this distance from the ground.

When young, this tree and its leaf strikingly resemble
the Black walnut; but when older, they are easily distin-
guished. The fruit is similar, in most respects, to that va-
riety, but is oval oblong ; and the nut which is enclosed is
oblong, rounded at the base, and pointed at its summit.
The kernel is sweet, and abounds in a valuable oil.

USES. The fruit is eaten at the dessert : for pickling it
is superior, and is equally valuable as the walnut. Its fruit,
preserved in the same manner as directed for the walnut,
is equally excellent, and of equal medicinal efficacy. Pills
formed by evaporating a decoction of the inner bark to a
viscid consistence, are said to form one of the very best
cathartics known. The timber is of a reddish hue, not
strong, but light and durable. It is never attacked by the
sea-worms. It is not liable to split, and its uses are the
same as the bass wood.

CULTIVATION. The cultivation of the Butternut is the
same as the walnut; it flourishes in any good soil, on cold,
unproductive, and rocky soils, on the steep banks of rivers.

320 NEW AMERICAN ORCHAKDIST.

CHESTNUT. (Castanca.)

The European chestnut was so named from Castanea,
a city of that name in Thessalia, from whence the Romans
first received them. The chestnut is a large tree, of a fine
form, rising sometimes to the height of eighty feet. The
leaves are of an elongated form, coarsely serrated, of a fine,
shining green. A large, globular, prickly bur encloses two
or three nuts of a dark brown color.

USES. The fruit is used either boiled, roasted, or in a
raw state. Phillips informs us that in the south of France,
in Italy, and Savoy, they are made into puddings, cakes,
and bread. And " chestnuts stewed with cream make a
much-admired dish ; they make excellent soup ; and stewed
and served with salt fish they are much admired." We are
also further informed that there is now at Fortsworth, in
Gloucestershire, a great chestnut tree, fifty-two feet round,
which in 1150 was so remarkable that it was called The
great chestnut of Fortsworth. And Marsham states that
this tree is 1100 years old. Lastly, the timber of this tree
is almost incorruptible, and more durable than oak. Its
durability is commensurate with the long life of the tree.
Corsica, it is said, exports annually of this fruit to the
amount of 100,000 crowns. The American chestnut differs
very little from that of Europe. The fruit is smaller, but
equally good. Its growth is very rapid. The bark for
tanning is superior to oak.

CULTIVATION. The chestnut is raised from the seeds,
planted in autumn ; the second year, they are transplanted,
and fine varieties are extended by grafting. A sandy or
gravelly loam, with a dry subsoil, best suits them.

CHINQUAPIN. (Castanea pumila.)

The Dwarf chestnut rises to the height of ten or twelve
feet, but sometimes thirty or forty feet. The tree and its
fruit are, with but little variation, a miniature of the chest-
nut just described. But the timber is finer grained, more
compact, heavier, if not more durable. It flourishes in any
dry soil. Its cultivation is the same as the walnut and
chestnut. It is not found wild north of Pennsylvania.

NUTS. 321

SHAGBARK HICKORY. (Juglans squamosa.)

The Shagbark, or Shellbarlc, is an elegant tree, of a tall
and stately form, rising to the height of 80 or 90 feet. Its
height is very tall in proportion to its dimensions near the
base ; often from forty to fifty diameters.

The leaves are oval, acuminate, in five leaflets, of a beau-
tiful shining green above, glaucous beneath. When it has
arrived to middle size, the outer bark separates in long, thin
plates or scales, warped out at the ends, giving the tree a
shaggy and bristling appearance. In this respect it differs
not only from other trees, but from other hickories ; also in
the fruit, which is round or oval, its hull very thick, cover-
ing a nut whose shell is always thin, and four-lobed kernel,
sweet. The timber of the shagbark always splits clear ; it
works smooth ; it is very compact, strong, and elastic, and
is preferred to any other wood or hickory for axe-handles,
ox-bows, and various domestic utensils, where all these
qualities are required.

CULTIVATION, SOIL, &c. The cultivation of this tree
is the same as the walnut. It flourishes in any good soil,
even in low, wet land.

PACANE NUT. (Juglans olivaformis.)

A beautiful tree, rising, with a straight, well-proportioned
trunk, to the height of 60 or 70 feet. Each leaf consists
of six or seven leaflets. The nut, which is encompassed
with a thin hull, is an inch and a half long, cylindrical,
pointed at its extremities, and has four slightly-projecting
angular ribs. The shell is smooth and thin, the kernel four-
lobed, and sweet.

FILBERT. (Corylus.)

A large shrub, with wood of an ash color ; leaves alter-
nate, roundish cordate. Its fruit is well known and highly
esteemed. They are extensively cultivated in Europe,
" In the neighborhood of Avelino, in Italy," says Swinburn,
" the whole face of the neighboring valley is covered with
them, and in good years they yield a profit of 60,000 ducats.
And from a single wood near Recus, in Spain, sixty thou-
sand bushels have been gathered in a single year, and
shipped from Barcelona ; whence they are called Barcelona
nuts." — Phillips.

322 NEW AMERICAN ORCHARDIST.

Phillips further informs us, the produce of a single acre
planted with filberts, has sometimes been sold for fifty
pounds. And Loudon states that its returns are very
profitable.

VARIETIES.

1. *FRIZZLED FILBERT. Pom. Mag. One of the very
best. The fruit is produced in threes or fives, sometimes
more ; rather small, oblong, flattened, the shell moderately
thick, filled with the kernel, which is of good flavor. Very
productive. The branches grow pendulous.

it. COSFORD NUT. Pom. Mag. A large, oblong nut ;
shell thin ; kernel white, sweet, and of excellent quality.
Very productive.

3. RED FILBERT. Loudon. Pom. Mag. Very fine
flavored, but not productive.

4. COBNUT. Loudon. A large nut; shell thick, ker-
nel sweet.

5. PEARSON'S PROLIFIC. Pom. Mag. A great bearer.

6. *PROLIFIC DWARF. The shell is rather thick.
This variety bears most abundantly when only two feet
high.

7. SPANISH, or BARCELONA. A large nut, with a thin
shell. This is the sort we usually import.

8. KNIGHT'S LARGE. Pom. Mag. Very fine.

9. AMERICAN FILBERT, or HAZEL NUT. (C. Ameri-
cana.) This native variety is small, but sweet, and very pro-
ductive ; and by cultivation it may undoubtedly be wonder-
fully improved in size.

CULTIVATION. By seeds is not the best mode of raising,
except to produce new varieties ; by layers is best, as this
preserves the kinds. A deep, dry, sandy loam, on a dry
subsoil, is the best ; according to the English writers, a well-
manured soil. In a rich, moist soil, they grow too luxuri-
antly to produce fruit. They require pruning and trimming,
to be kept low ; the leading shoots are every year to be
shortened two thirds or more.

SOUTHERN FRUITS. CLASS I. FIGS. 323

SOUTHERN FRUITS.
CLASS I.

FRUITS WHICH MAY BE CULTIVATED IN THE
SOUTH-WESTERN AND SOUTHERN STATES,
TO THE LAT. OF 25°.

Most of these, however, may flourish in the Middle States, and a
small portion may succeed in the North-western and Eastern
States, to the latitude of 43°, and in .Oregon.

FIG. (Ficus carica.)

The fig tree is a native of Asia ; a deciduous tree in
the temperate climates, but an evergreen within the trop-
ics. In a warm climate, it grows to a very large size. The
branches are smooth, of a dark ashen color ; the leaves
cordate, ovate, three or five-lobed, thick ; the fruit grows on
the wood of the former year in the axils of the leaves ; its
form is turbinate ; it contains a pulp of a sweet and deli-
cious flavor. The fig forms an important article of culture
in Barbary, Greece, Italy, Spain, and the south of France,
for drying, and on the coasts of the Mediterranean and its
isles. In these countries, it grows to a large size. It is
also cultivated pretty extensively near Paris, for the supply
of its markets. Here they are kept low, that they may be
with the greater ease protected in winter. They are plant-
ed on the south sides of walls, buildings, and the southern
declivities of hills. Phillips informs us that there is an
orchard of a hundred standard fig trees near Worthing, in
Sussex, England ; its extent is three quarters of an acre.
The trees are of the size of large apple trees, and ripen
their fruit as well as in any part of Spain. They are an-
nually productive, and very profitable, ripening in August,
September, and October.

USES. The fig is a wholesome and delicious article of
the dessert ; and in those countries where it is extensively
cultivated, it is not only eaten in a green or dried state, but
fried or stewed, and in various ways, with or without bread

324 NEW AMERICAN ORCHARDIST.

or meat, as food. Figs are prepared by dipping them in
scalding ley, made of the ashes of the fig tree, and then
dried in the sun. And according to Dambourney, [see
Dom. Enc.~\ " in dyeing, a decoction of the green branches
and leaves imparts a deep gold color, of a brownish red
shade ; but the leaves alone impart a very deep yellow color.
And the substances thus dyed retain a very agreeable fra-
grance for many months, even after being washed. The
wood of the fig tree is almost indestructible, and was for-
merly much employed, in the East, for the preservation of
embalmed bodies." [/&•]

VARIETIES.

1. ANGELIQUE. Lindley. Bon Jard.
MELITE, COURCOURELLE BLANCHE, Hurt. Soc. Cat.
YELLOW ANGELIQUE. Bon Jard.

The fruit is small ; its color yellow ; form pyramidal ; its
pulp is white, but red at the centre, and of excellent flavor.
This sort is cultivated in the neighborhood of Paris.

2. COMMON BLUE. Mr. Neill

Sometimes called the Purple Fig ; is of an oblong shape,
and the tree is a great bearer. August.

3. LARGE BLUE. Lindley.
LARGE PURPLE.

Fruit large, oblong ; skin purple, or dark brown, cov-
ered with a thick blue bloom ; pulp deep red, of a very good
flavor. A very hardy sort, and a most excellent bearer.

4. BOURDEAUX. Lindley.

POIRE FIGUE, VIOLETTE DE BOURDEAUX, of the French.
The fruit is long and pyramidal, rounded at the crown,
its length three inches; its color is naturally a deep violet;
its pulp is deep red or purple, succulent, and sweet. This
fig is stated to be cultivated throughout France, and al-
though not of very high flavor, it is very productive, pro-
ducing annually two crops.

5. FIGUE BLANCHE RONDE. N. Duh. PI. iv.
ROUND WHITE.

This fig is esteemed the most suitable for the climate of
Paris ; it is the most multiplied, and is there preferred to
all others for its productiveness, and the superior quality
of its fruit. The fruit is turbinate, two inches in diameter ;
color at maturity yellowish green ; the flesh is white, very
sweet and delicious. The first crop begins to ripen at the

FIGS. 325

end of June. The second crop begins to ripen the middle
of September, and lasts till hard frosts commence.

6. BRUNSWICK. Mr. Neill.

MADONNA.

The form is long and pyramidal ; the color brown, with
but little flavor. The Pomological Magazine and Lindley
agree that it is sweet, extremely rich, and high-flavored ;
and that it is the largest and best purple fig they have,
adapted to their climate. It is early.

7. BLACK GENOA. Mr. Neill.

An oblong fruit, of a dark purple color, almost black,
and covered with purple bloom ; the pulp is bright and high-
flavored. The tree is a good bearer. End of August.

8. PURPLE GENOA.

The fruit is large and long; the skin dark purple at ma-
turity ; the flesh extremely sweet and delicious.

9. WHITE GENOA. Mr. Neill.

A large and almost globular fruit, of a yellowish color at
maturity ; the pulp is of a light red color, and of good fla-
vor. The tree is considered rather a shy bearer.

10. BLACK ISCHIA. Mr. Neill.

Sometimes called Blue Ischia ; is a very good sort ; the
fruit is short, of medium size, a little flattened at the crown;
at maturity the skin is dark purple, or almost black, and the
inside of a deep red ; the pulp very high-flavored. The
tree is a good bearer. End of September.

11. BROWN ISCHIA. Mr. Neill.

Sometimes called Chestnut-colored Ischia ; a very large,
globular fruit ; its pulp is purple, sweet, and of very good
flavor. It ripens early, and seldom fails of producing a good
crop. Middle of August.

12. GREEN ISCHIA. For.

The fruit is oblong; its summit nearly globular; its skin
is green, thin, and brown at maturity; flesh purple and
high-flavored.

13. YELLOW ISCHIA. For.

The fruit is large, the color yellow, the flesh purple, and
well-flavored.

14. BLACK ITALIAN. Mr. Neill.

A small, roundish fruit; the skin purple ; its pulp of a
dark red color, and high-flavored. The tree bears well.
28

326 NEW AMERICAN ORCHABDIST.

15. BROWN ITALIAN. Mr. Neill

A small, roundish fruit; the skin of a brown color at
maturity; the pulp is red and high-flavored. The tree
bears abundantly.

16. LONG BROWN NAPLES. For.

This fruit is long, compressed at its summit ; the color
dark brown ; the flesh is of a reddish color, and of good
flavor ; the seeds are large.

17. MALTA. Mr. Neill.

A small, brown fruit; the pulp is sweet and well-flavored.
When permitted to hang on the tree till it shrivels, it forms
a fine sweetmeat.

18. MARSEILLES. Lindley.
FIGCE BLANCHE of the French.

The fruit is small ; its form turbinate ; its height two
inches, its diameter nearly the same; color at maturity
yellowish white ; the pulp is white, dry, sweet, and rich.

19. MURREY. Mr. Neill.

BROWN RED NAPLES.

A large, globular-shaped fruit, of pretty good flavor ; it is
distinguished by the murrey-colored skin, September.

20. NERII. Lindley.

The fruit is small, turbinate, pale greenish yellow ; pulp
similar in color to that of the pomegranate. The richest
of the yellow, white, or green species, with a slight, deli-
cate, agreeable acid. The Nerii fig is cultivated by Mr.
Knight, at Downton Castle.

21. BROWN TURKEY. Lindley.

BROWN ITALIAN of Forsyth, according to Lindley' s Guide.
Fruit small and round ; of a red or purple color ; pulp
very delicious.

22. VIOLETTE. Lindley and Bon Jard.
FIGUE VIOLETTE.

Fruit small, of a deep violet color; form globular, slight-
ly turbinate, and about two inches in diameter; flesh white
near the skin, the centre tinged with red, and excellent.
This sort is cultivated in the vicinity of Paris for the
market.

23. SMALL EARLY WHITE. Mr. Neill.

Its form is globular ; the pulp sweet, but without much
flavor. It ripens early. Indeed, it seldom fails of produ-
cing a crop.

FIGS. 327

CULTIVATION, SOIL, &c.

The fig tree is raised from seeds, from layers, and from
cuttings. They require a friable, loamy, but not wet soil,
and an airy, warm situation. They differ from most other
trees in producing several crops annually. Even in the
climate of Boston, I am persuaded that figs of good quality
may be raised, if the trees are placed in warm situations,
south of walls or buildings, on the declivities of hills, as at
Argenteuil, near Paris. Mr. Knight has obtained, in his
hot-house, eight successive crops in a year, by bending the
limbs in a position below the horizontal. And Mr. Lowell,
in his experiments, has succeeded in obtaining four crops.
The tree will produce tolerable crops in the second year,
if rung or decorticated ; and by this process the maturity of
the fruit is accelerated, and its size increased. Its matu-
rity is also hastened by a practice which prevails in France,
which consists in pricking the fruit with a straw or quill
dipped in olive oil. In Italy, according to Loudon, a
wound with a knife is sometimes made on the broad end
of the fig, or a very small part of the skin is removed for
the same purpose. Lastly, by the mode communicated to
the public by the Hon. John Lowell, which is as follows : —

" The fig, like the fruit of the vine and peach, attains a
certain size, and then remains stationary for several weeks,
until it begins to color, when its volume, in three or four
days, is greatly increased, often doubled, and even trebled.
My figs [in a hot-house, 28th August] were dark green,
showing no tendency to ripen. I took about a third of a
tea-spoonful of sweet oil, and, dipping my finger in it, I
rubbed it very slightly over every alternate fig, leaving the
others untouched, as a test of the effects. At the end of
three days, the color of most of those touched with oil
began to change, and the size to increase ; and now, on the
fifth day, they have nearly the color of mature figs, and are
twice and three times as large as those not touched with
oil, which still remain of a dark green color"

Mr. Phillips recommends that for a cold climate, like
England, the tree should be table-trained ; that is, to keep
the branches tied to stakes about two feet from the ground ;
thus forming a regular star from the trunk. In the winter

328 NEW AMERICAN ORCHAKDIST.

they are easily lowered to the earth, and secured by hooks,
and protected.

Mr. London seems persuaded that by combining the sys-
tem recommended by Mr. Knight with that recommended
by the Rev. G. Swayne, the most desirable results would
be produced; they are both calculated for cold climates.

Mr. Knight highly disapproves of training the branches
of fig trees perpendicularly. If the stems are many, he
reduces them to one only. And from the tops and parts
near it, lateral branches are trained horizontally and pen-
dently, and secured close to the wall. All troublesome
luxuriance is thus restrained, and the wood becomes ex-
tremely fruitful.

Mr. Swayne trains his trees horizontally. His " specific "
is designed to remedy the deficiency of bloom, in the early
spring, on the whole of the last year's wood, excepting on
a few joints at its extremities. The remedy which he has
for a long time successfully practised, is, to simply rub off,
as soon as they can -be discovered, all the figs which are
produced after midsummer on the same year's shoots.
Those figs which thus exhaust the tree, and will never
ripen without artificial heat, are thus removed, and new
figs are formed, in embryo, for the crop of the following
year, on one, if not on both sides of every fig thus displaced.
The tree should be examined once a week from the com-
mencement of the operation, which should be begun early
in August or September, and continued to the end of the
season, according to latitude and climate.

PROTECTION. In the north of France, fig trees are
protected in winter by being secured to the earth by hooks,
and covered with soil. This is the mode adopted at Ar-
genteuil, near Paris, where almost the whole population
are employed exclusively in their cultivation. In England,
Forsyth and others recommend to protect with straw,
meadow hay, moss, &c., and over this branches of pine or
other evergreen are secured. They flourish with little
care and no protection in the Southern States. They will
even ripen their fruits in open culture near Boston, but
require greater heat to give them flavor.

OLIVES.

OLIVE. ( Olea Europcea. ) Bon Jard. Loudon. Phillips.
Rosier.

The olive is a low, evergreen, branching tree, throwing
out numerous suckers from its roots ; it rises to the height
of from twenty to thirty feet ; the leaves are stiff, narrow,
simple, very entire, and more or less lanceolate in different
varieties, dull green above and whitish below. The flowers
are in small axillary bunches, of a yellowish white. The
berry is a drupe, of a black, violet, or red color, sometimes
white ; its hard, thick, fleshy pulp encloses a stone.

The olive requires a greater degree of heat than the
vine, but not so great as the orange. It will not flourish
within the tropics. M. Poiteau informs us, that in Europe,
45° of northern latitude is the extreme boundary for the
cultivation of the olive. He also informs us, that during
his abode in the equinoctial regions of America, in the lat-
itude of 17° north, he saw the olive trees 30 feet in height;
they grew, but they never produced fruit. The olive has
been cultivated from time immemorial in Egypt and Bar-
bary, and in every part of Europe and Asia, where the
soil is favorable to its growth ; it is naturalized to the
south of France, Spain, and Italy. The trees are said to
live to an incredible age.

USES. The olive has long been cultivated as the most
useful of all trees, and to the farmer the surest source of
wealth. And it has become a proverb, " If you want to
leave an inheritance to your children, plant an olive."
The tree begins to bear at two years of age, and soon re-
pays all expense. In twenty years they begin to bear good
crops, yielding fifteen or twenty pounds of oil annually.
And an old, hollow tree, near Gricomi, to the east of Rome,
has produced 240 English quarts of oil in a year. Mr.
Jefferson esteems the olive as the most precious gift of
Heaven to man — more precious than even bread. He in-
forms us that, " in passing the Alps at the Col de Tende,
where there are mere masses of rocks, wherever there hap-
pens to be a little soil, there are a number of olive trees,
and a family supported by them. Take away these trees,
and the same ground in corn could not support a single
family. A pound of oil is equivalent to many pounds of
flesh, by the quantity of vegetables it will prepare and ren-

330 NEW AMERICAN ORCHARDIST.

der comfortable food. Without this tree, the country of
Provence, and territory of Genoa, would not support one
half, perhaps not one third of their present inhabitants."
****** Little is carried to America, because Europe
has it not to spare ; we therefore have not learned the use of
it; but cover the Southern States with it, and every man
will become a consumer of it, within whose reach it can
be brought in point of price." In the deserts of Northern
Africa and Asia, as we are informed, wherever the olive
groves are found, you find inhabitants ; but take away the
olive trees, and the country returns again to the desert.

The other varieties are used at the dessert as a pickle.
For pickling, the unripe fruit is steeped in water some days,
and then in a ley of water and barilla, or kali and lime ;
and afterwards bottled or barrelled with salt and water.
According to some, they are scalded.

But the principal use of the olive is for the production of
the oil known in commerce as the olive oil. For this pur-
pose, they are gathered by hand when five sixths are ripe,
in a fine dry day, and laid on scaffolds three or four inches
thick ; here they are to remain five, six, seven, or eight
days, till the moisture contained in their pulp has evapo-
rated, when they are ground between mill-stones, and put
into bags of hemp or rushes, carried to the press, and the
oil is extracted by its action, without, however, crushing the
stone. This oil is used as an article of food and medicine.
That which is afterwards obtained by crushing the stone,
from the remaining pulp, and from the kernel by the appli-
cation of hot water, is of inferior quality. This last is
used by the apothecary for various unguents ; it is used in
the preparation of wool in the manufactures ; in the prepa-
ration of soap, &/c. But the very best oil is made from the
fruit, gathered from or beneath the trees at perfect maturi-
ty, and ground and pressed immediately.

Olive oil is possessed of great medicinal efficacy. Cap-
tain Stoddard, an American sea captain, while at Havana,
was cured of the yellow fever after the black vomit had
commenced, by drinking at once a pint of olive oil — by
the direction of his physicians. During the periodical
visitations of the plague at Smyrna, it has been observed
that the boatmen and others, who are engaged in the
transportation and management of the oil of olives, and
whose bodies are in a manner encased in garments saturated

OLIVES. 331

with oil, invariably escape the plague, how much soever
exposed.

VARIETIES.

In the Cours Complet of Rosier, and Bon Jardinier, we
have the following account of some of the very best varie-
ties known in cultivation : —

1. OLIVE GALININGUE, OULIVIERE, LAURINE. (O. an-
gulosa.) Gouan.

A hardy variety ; its fruit is reddish ; it is used in many
places for preserving; its oil is of medium quality accord-
ing to Gouan, but very good according to others.

2. OLIVE AGLANDEAU, CAIANNE, DEC. (O. subrotunda.)
Fruit small, round, very bitter ; oil excellent.

3. OLIVE AMELLON, AMELLINGUE, PLANT u'Aix. (O.
amygdelina.) Gouan.

This is a variety the most generally cultivated ; its fruit
is large, and in form somewhat resembles an almond ; it is
sometimes used for preserving, but its oil is very sweet.
The tree is very productive.

4. OLIVE CORMEAU. (O. craniomorpha.) Gouan.
The branches incline towards the earth ; it is very pro-
ductive ; the fruit is small, crooked, pointed, very black ;
stone sharp at its two extremities. The oil is fine.

5. OLIVE AMPOULLEAU, BARRILANQUE. (O. sphcerica.)
Gouan.

The fruit is more round than any other variety ; the oil
is delicate and fine; much cultivated in Provence and
Languedoc.

6. OLIVE PICHOLINE, SAURINE. (O. oblonga.) Gouan.
The fruit is reputed best for preserving. The oil is fine

and sweet. According to Rosier, some have given the
same name to another and different fruit.

7. OLIVE VERDOLE, VERDAU. (O. viridula.) Gouan.
It preserves its green color a long time ; it is liable to

perish at the period of its maturity ; it is highly esteemed
at Pont-du-Saint-Esprit and Montpelier, &,c., but neglect-
ed elsewhere. Is this owing to soil or cultivation ?

8. OLIVE MOUREAU, MOURETTE, MOURESCOLE, NE-
GRETTE. (O. pracox.) Gouan.

Fruit oval ; very deep color ; the stone is small ; oil es-

332 NEW AMERICAN ORCHARDIST.

teemed. There are several varieties of the Moureau. Much
cultivated in Provence and Languedoc. The leaves are
large, thick, pointed, and numerous.

9. OLIVE BOUTEILLEAU, BOUTINIANE, NoPUGETE. .(O.

racemosa.) Gouan.

This is less sensible to cold than other olives; it is vari-
able in its produce; the oil is good.

10. OLIVE SAYERNE, SALIERNE. (O. atrorubens.) Gouan.
The tree is of medium size, and sensible to cold. It

grows in flinty and calcareous, rocky soils. The fruit is
black or violet ; the oil is of the finest quality.

11. OLIVE MARBREE, PIGAU. (O. variegata.) Gouan.
Fruit variable in size and in form ; it changes from green

to red, marbled with red, violet, and white.

12. OLIVE TURQUOISE. (O. odorata.) Rosier.
Leaves large and numerous ; fruit long, of an agreeable

odor, excellent to preserve ; the oil is very sweet. The
tree is productive ; it requires a good sun, but is less sensi-
ble to cold than most other species.

13. OLIVE D'ESPAGNE, L'ESPANOLE, a variety of Eigui-
eres. (O. Hispanica.) Rosier.

The largest olive of France ; esteemed for preserves ;
the oil bitter.

14. OLIVE ROYALE, TRIPARDE, TRIPARELLE. (O. re-
gift.) Rosier.

Fruit large, suitable to pickle; oil of bad quality.

15. OLIVE POINTUE, PUNCHCDE, ROUGETTE. (O. atro-
virens.) Rosier.

Fruit long, pointed at its extremities ; red at maturity,
oil esteemed.

16. 17. Amongst all the varieties in cultivation, we
must not omit to mention the SWEET WHITE OLIVE and
the SWEET BLACK OLIVE, which, when ripe, may, unlike
the others, be eaten without preparation.

By the aid of the reseaiches of the Hon. H. A. S. Dear-
born, I am enabled to give an account of two other varie-
ties. They are two varieties of the most hardy description,
and the most important of all for the United States. In the
southern part of the Crimea, which lies between the latitude
of 44° and 46°, two varieties of olives have been discovered,

OLIVES. 333

which have existed there for centuries. They yield great
crops, and resist the frost. The tree of one of these varie-
ties is of a pyramidal form, and produces an oval fruit; the
other has pendent branches, and a large, heart-shaped berry.
These olives have been cultivated in the Royal Imperial
Garden of Nikita, to preserve and multiply the species,
with plants which had been received from Provence, and
have endured the rigorous winters of 1825 and 1826, while
those of Provence, in the same exposure, perished even to
the root. Measures have been recently taken in France
for the introduction into that country of " these two pre-
cious varieties, which are capable of resisting ten or twelve
degrees of cold below the zero of Reaumur's thermometer " —
equal to five degrees above the zero of Fahrenheit.

CULTIVATION AND SOIL.

The olive is raised from seeds. For this purpose, the
fruit is stripped of its pulp, and steeped in an alkaline solu-
tion ; they are then buried compactly in soil near the surface,
and those which have not been opened by frost during
winter, must be cracked in March, and planted. The best
foreign varieties may be inoculated on the Olea Americana,
or Devil wood, a species of wild olive which grows in
the Carolinas and Georgia; also by cuttings, layers, suck-
ers from the roots, and by inoculation. But it is propa-
gated, in Italy, from the uovoli, which are small knots,
swellings, or tumors in the wood, occasioned by the sap
not flowing freely to the roots, but swelling through the
bark of the stock, thus forming excrescences containing
embryo buds. These are easily detached by introducing
a sharp penknife close to the trunk of the tree, which sus-
tains not the least injury by this operation. — Remarks of
Signor Manetti, of Monza, near Milan, Lombardy. Lou-
don's Mag.

The olive flourishes best in a rich, moist, deep soil ; but
the fruit is of much better quality in a dry, flinty soil, inter-
mixed with calcareous rocks : it also suffers less from the
frost in such situations.

The olive was extensively cultivated in France ; but the
winters of 1709, 1766, and 1787, were dreadfully destruc-
tive ; the dreadful winter of 1789, destroyed all the olives
between Aries and Aix, where, in 1787, oil was produced to
the amount of 300,000 francs. During the intensely cold

334 NEW AMERICAN ORCHARDIST.

winter of 1820, nearly every tree in Provence was killed.
Under these discouragements, its cultivation is in that
country principally confined to a portion of the territories
of Provence and of Languedoc; to the department of
the eastern Pyrennees and the Maritime Alps: not one
fourth part of the oil consumed in France is now produced
in that country ; and it is stated that more than 50,000,000
francs are annually paid for supplies imported from Spain,
Italy, and the Levant.

M. Andre Michaux is persuaded the olive will one day
be extensively cultivated in the Southern States of America.

CAROB. (Ceratonia caroubier.)

A tree cultivated extensively in the south of Europe.
The pods of this tree contain a sweet, eatable foecula. A
medium-sized tree, which flourishes in the central part of
France and Genoa. The flowers are in clusters, of a deep
purple ; fruit a foot long, containing a reddish pulp, of an
agreeable, sweet taste, when dry. They are both food for
man and horses. It is raised from seeds.

CUSTARD APPLE. (Annona. — Corossal.}

Of this fruit there are several varieties. In congenial
climates, it is said to be highly esteemed as an article of the
dessert; particularly the cherimoyer (A. cherimolia) of
Peru, which produces its fruit in the south of Spain, is de-
scribed as a superior fruit. This variety is also cultivated
in Brazil.

The Alligator Apple, (A. palustris,) the Siceet Sop,
(A. squamosa,) and Sour Sop, (A. muriata,) are esteemed
West India fruits. The fruit resembles a middle-sized
apple, filled with a soft, sweet pulp. The tree is deciduous.
It is propagated by seeds, and by grafting, either in the
roots or above.

There is a variety, a native of Kentucky, (.4. gldbia.)
[Bon Jard. London. Hort. Soc. Cat.]

EUPHORIA LONGANA. (Dimocarpus, Longan.) Lou-
don. Hort. Soc. Cat.
LONG-YEN.

The tree has compound leaves, like the ash. It grows in
China. The fruit is a berry, of a light brown color; it is
surrounded with a thin, leathery coat. The pulp is a thin,

GRAXADILLA. 335

colorless substance, and contains in its centre a brown
seed. The flavor of the pulp is slightly sweet, subacid,
and particularly pleasant to the taste. The fruit is some-
times imported in a dried state from China, and has a rich,
sweet taste.

It is raised from seeds and layers. The Li-tchi and
Rambutan both possess superior qualities to the Long-yen.

GRANADILLA. (Passifiora.) Loudon. Bon Jard.

PASSION FLOWER.
Of this fruit there are a variety of species.

1. P. QuADRANGULARIS.

This plant flourishes near Paris, with a little protection
in winter. The leaves are oval, five or six inches long, and
entire ; the stem four-cornered ; the flowers are odorifer-
ous, red within, and white outside. The fruit is very large,
six inches long, and fifteen inches in circumference ; green-
ish yellow at maturity, soft and leathery, with a smooth
skin ; the rind is very thick, the pulp soft and succulent,
of a purple color, mixed with seeds in a sort of sack. Wine
ajid sugar are commonly added. The flavor is sweet, and
slightly acid, and it is very grateful to the taste, and cool-
ing in a hot climate. A native of Jamaica.

2. APPLE-FRUITED, or SWEET CALABASH. (P. mali-
formis. )

Fruit round, smooth, two inches in diameter, of a dingy
yellow color ; the skin is thick ; the pulp pale yellow, and
very ;igreeable. A native of the West Indies.

3. PURPLE-FRUITED GRANADILLA. (P. edulis.)

The color of the fruit is livid purple, the shape elliptic;
it is two inches long, and an inch and a half in diameter ;
the pulp is orange color, the seeds numerous ; the taste
acid, with the flavor somewhat like an orange. A native
of Brazil.

4. FLESH-COLORED GRANADILLA. May Apple. (P. in-
carnata. )

A native of Virginia. The flowers are sweet-scented,
variegated with purple ; the fruit is about the size of an
apple, orange-colored, with a sweetish yellow pulp.

CULTIVATION. All the varieties of Passi flora may be
propagated from seeds, from layers and cuttings.

ddO NEW AMERICAN ORCHARDIST.

GUAVA. (Psidium.) Loudon. Bon Jard.

1. WHITE GUAVA. (P. pyriferum.) -

A West India tree, naturalized in the interior of France,
where it produces perfect fruit. A tree nine to twelve
feet high, with numerous branches. The fruit is the size
of a hen's egg, roundish or oblong, smooth, yellow ; the
rind is thin ; pulp fine, full of hard seeds, flesh-colored,
sweet, aromatic, and pleasant. It is eaten with avidity,
both by West Indians and Europeans — raw in the dessert,
and preserved in sugar.

2. RED GUAVA. (P. pomiferum.)

A beautiful fruit, formed like a pomegranate, but not so
agreeable as the white.

3. CATTLEY'S GUAVA. (P. Cattleyanum.) Hort. Soc. Cat.
A new species from China. This fruit is larger than

the others I have described, nearly spherical, of a fine, deep
claret color. The skin has the consistence of a ripe fig,
but is thinner; the interior is a soft, fleshy pulp, purplish
red next the skin, and changing to white at the centre. It
is juicy, and much in consistence like the strawberry, to
which it bears some resemblance.

The guava is raised from the seeds. This last described,
and the cherry-fruited, are stated to be the best. The plants
of the yellow and red have produced abundant crops in
England.

JUJUBE. (Zizyphus sativus.) Loudon. Bon Jard.

LoTE.

A branching, thorny shrub, from Syria, of the easiest cul-
ture in Italy, Barbary, and China, and abundantly produc-
tive. It is cultivated in Provence, from whence they are sent
to Paris. They are served up as a sweetmeat in Italy. The
leaves are oblong, obtuse, shining; the flowers very small,
and yellow ; the fruit is yellow, the size and shape of an
olive. According to Loudon, the kaki are orange or apple
shaped. A fruit known for its excellence as a preserve.

LOQUAT. (Mespilus Japonic o.) Loudon. Hort. Soc. Cat.

ERIOBOTRYA.

A plant nearly hardy, from Japan, cultivated in the south
of France and at Malta. A lofty tree, with thick, knobby
branches; the leaves are narrow, a span long; the fruit
is about the size of a gooseberry, and in taste resembling
an apple. It is raised from seed, from cuttings, and layers,

LUCUMA, MADI, OLEASTER, ETC. 337

but the best way is to graft it on the common Mespilus.
Sir Joseph Banks considers the fruit equally as good as
that of the mango.

LUCUMA.

A new genus of fruit. It grows in Chili ; in taste and
size it is somewhat similar to a peach. — Ed, Enc.

MADI.

This plant grows in Chili. It is said to be a new genus ;
its seeds afford an oil which has been preferred to any of
the French olive oils. — Ed. Enc.

OLEASTER. (Elaagnus angustifolius.) Hort. Soc.

Cat. Bon Jard.

A tree of medium size, with leaves of a white color, and
lanceolate ; the flowers small, numerous, and of a yellowish
color, and an agreeable odor. The fruit is held in some
estimation in Persia, and the fruit, or Persian date, when
dried, resembles an oblong plum, with a tough, reddish skin,
with a flavor not unlike that of the date, but more grateful.
Raised from layers.

PINUS PINEA, or STONE PINE.

A tall evergreen, growing spontaneously in Italy, Spain,
and Portugal. The kernels which are contained in the
cones are eaten in those countries at the dessert, being pre-
ferred to almonds. They are esteemed useful in colds,
coughs, &-c. The trees flourish in any soil, but prefer a
sandy loam.

PISTACHIA. (Pistacia vcra.) Bon Jard.

A native of Syria. A tree rising to the height of twenty
feet. The flowers are in clusters, and the barren and fer-
tile blossoms are produced on different trees, but the barren
may be ingrafted into the same tree producing fertile flow-
ers. The fruit is of a crimson green color, and contains a
greenish kernel of an agreeable flavor. It is much used
by the confectioners.

The pistachia has been naturalized to the middle of
France, and it flourishes in the Luxembourg, producing
good fruit, but it is there treated as an espalier.

PRICKLY PEAR. (Cactus. Cactlcr.)

Of this singular fruit there are several varieties ; we
enumerate C. opuntia — The upright prickly pear, a na-

338 NEW AMERICAN ORCHARD1ST.

tive of Virginia. The stems are jointed and without
leaves ; they are broad, flat, thick, with bristling spines, and
trail on the ground. The fruit is in form of a fig or pear,
with clusters of spines on the skin ; its pulp is of a reddish
purple color, and of an agreeable subacid flavor. Loudon
enumerates several varieties, as the great Indian fig, or
upright prickly pear, (C.funa,) oblong Indian fig, (C.flcus
indica,) &-C.

The Virginia prickly pear (C*. opuntia) appears hardy,
and will endure the hard winters, unprotected, near Boston,
and flourishes with great luxuriance in New Jersey. Mr.
Braddick, according to Loudon, has tried the plant in open
ground, unprotected, during several hard winters. He
cultivates them in a composition of half-lime rubbish, or
carbonate of lime, and the other half equal parts of clay and
bog earth. The plant is raised on a small hillock ; stones
and pebbles are laid, to prevent the leaves or fruit touch-
ing the ground. Raised from seeds or cuttings.

POMEGRANATE. (Punica.)

A low, deciduous tree, rising from fifteen to twenty
feet high, armed with thorns ; the leaves are long and nar-
row. A native of the south parts of Europe and China.
It is used for hedges in Languedoc and Italy. There are
several varieties enumerated by Loudon and others.

1. The Subacid fruited ; 2. Large flowered, single Red
and White; 3. The semidoublc, and double Red and
White; 4. The Yellow floioered ; 5. The Variegated flow-
ered; 6. Proliferous.

POMEGRANATE. (Punica granatum.')

Sweet Pomegranate. N. Duh. PI. 22.

Grenadier a Fruit Doux. Ib.

The tree grows of moderate height ; the flowers are
brilliant red, and appear in succession from June to Sep-
tember ; one of the greatest ornaments of the gardens.
The fruit is large, compressed at its base and summit ;
its diameter three or four inches; its skin is thick, cori-
aceous, of a deep yellow color, spotted with red points,
and cofored with red next the sun. Its interior is divided
into various unequal compartments, in which are contained
a great number of angular seeds of the color and size of
red currants; the pulp contains a juice, sweet, abundant,
and agreeable.

TEA. 339

CULTIVATION. The pomegranate is raised from seed,
from layers, from cuttings, and suckers. It may be inocu-
lated or grafted. It requires a strong, rich soil.

TEA. (Thea.)

The tea tree is a native of China. It is chiefly culti-
vated between the 30th and 40th degree of latitude. It is
a low tree, resembling in its appearance a myrtle ; its
roots, that of a pear ; the flowers, those of the wild rose.
The fruit is of the size of a small plum, two or three
growing together.

The quantity of tea annually imported into Europe and
America from China, probably exceeds 100,000,000 Ibs.
Good tea is deemed wholesome, if taken in moderation,
with a due proportion of cream and sugar ; but the fresh
leaves of the shrub, when made into tea, are highly narcotic,
producing giddiness and stupefaction, before the noxious
properties are dissipated by roasting. And it is not recom-
mended to drink of the infusion till it has been gathered
and prepared a year. There are, it is asserted, but two
kinds of tea, the green and the black. The rest are either
combinations of these, or products of different sorts, or
times of gathering and modes of management. The tea
plant might be easily cultivated in the Southern States, and
grows well in the Carolinas and Georgia. It is said to
have been successfully cultivated by a society of nuns at
Wurtzburg, in Franconia, in the lat. of 49° or 50° north.

The tea tree, in China, grows equally in the level and
mountainous districts, but flourishes best in a light, rocky
soil. The seeds are sown in March, and transplanted into
rows four feet apart, and three feet in the row ; but it is not
generally allowed to grow more than six or seven feet high.
The trees begin to yield crops at the end of three years :
but at the end of six years the trees must be renewed, as
the leaves begin to grow hard and harsh. The leaves
which are gathered early in the spring are of a bright green
color; those of the second crop are of a livid green;
and those which are gathered last, or in the latter end of
spring, are of a dark green, and of the third quality. The
leaves of the extremities of the branches are most tender.
Those of the lower parts are the most coarse. After the
leaves are gathered, they are exposed to the steam of boil-
ing water. They are then made to shrivel or roll together
by being placed on plates of copper or iron, or of baked

340 NEW AMERICAN ORCHARDIST.

earth, over the fire, and next dried by exposure to the sun.
But the green teas and those of the first quality are not
dried by exposure to the sun, as this causes them to turn
black. And in the preparation of some of the fine sorts,
especially that called Tchu-tcha, every leaf is rolled singly
in the hand, with great care; after drying, it is packed in
boxes lined with lead.

The operation of rolling every individual leaf by hand,
of the finer sorts of tea, belongs exclusively to those coun-
tries where labor is cheap. By the aid of machinery, the
Americans will, if necessary, perform, at the cheapest rate,
this same task. It has been satisfactorily ascertained that
after drying to a certain degree, and the application of a pow-
erful pressure, the leaves of herbs, and of all other plants,
may be preserved, retaining all their virtues and fragrance
for a long time. The society of Shakers have success-
fully adopted this mode, for the preservation of all savory
herbs. The discovery is not new ; by this same mode are
the coarser kinds of teas prepared in some parts of China
at this day. Already do the Americans consume from 12 to
20,000,000 pounds, annually, of the imported tea of China,
and by this same most economical mode, will they, ere long,
prepare their own tea for their own immense consumption.
Transported to our shores, and to our own genial climate
and soil, the tea tree of China will here flourish spontaneous-
ly ; and the consumption must still increase, in proportion
as alcohol is renounced, and to an astonishing extent.

By a statement in the Westminster Review, it would
appear, that next after the Chinese and Japanese, the Eng-
lish are the greatest consumers of tea. Great Britain con-
sumes 40,000,000 pounds annually ; and next after them,
the United States consume 10,000,000 pounds; while all
the rest of Europe and America consume but 15,000,000
pounds. Those European nations, and their descendants,
who consume less tea, use more coffee and chocolate. So
also the Mohammedans, who are forbidden the use of wine
or alcohol, drink largely of coffee and of tea. The Turks
and the Turcomans use extensively the fine green tea.

In all Asia east of Siam and Camboja, tea is used by
all ages, sexes, and conditions, constantly and universally,
from morn to night ; often without sugar, and always
without cream. Here and on that side, a population of
370,000,000 are supposed to consume 500,000 tons an-
nually. The next greatest consumers are the Japanese.

TCHEE-TSE, TUNA. ORANGE. 341

Throughout Mongolia and Siberia, all classes are almost
as great consumers as in China. The tea used by these
is called brick tea ; it is in hard cakes, eighteen inches long,
nine broad, and near an inch thick. This is boiled in
milk, thickened with rye meal, and seasoned with salt ;
the Tartars making a meal of what the Chinese drink.
All this comes from China, and is genuine. Extensively
also is tea used in Tonquin, Cochin China, Camboja,
Siam, and the country of the Burmese. These last re-
ceive it over land from Yunan, in large balls, compactly
formed, of about five inches in diameter, or of the size of
an eighteen pound shot. In this way, as the Jesuits assert,
the coarse teas of Yunan are always prepared.

TCHEE-TSE.

A fruit of China, which resembles a fig, about the size
of an ordinary apple, and which, when dried and flattened,
is called Tehee-ping, and is then equal to the best figs of
Europe. — Ed. Enc.

TUNA.

A species of Indian fig, which grows in Chili, and is equal
to any European fig. — Ed. Enc.

SOUTHERN FRUITS.

CLASS II.

FRUITS WHICH FLOURISH ONLY IN COUNTRIES
SITUATED EITHER WITHIN, OR NOT VERY
REMOTE FROM, THE TROPICS.

All the following fruits will probably succeed in the south of
Louisiana, and especially in the innumerable islands and maritime
districts of Florida, from the latitude of 24° 20' to 30° north, and
many of them in the south of Alabama and Mississippi.

ORANGE. (Citrus.)

Scientific writers have divided the Orange tribe into five
leading species, which are all natives of Asia, viz., the
29*

342 NEW AMERICAN ORCHARDIST.

common Orange, the Lemon, the Citron, the Lime, and
the Shaddock. In many countries they rise to the height
of fifty feet; but in more temperate latitudes the common
character belonging to them, is that of low evergreen
trees, with oval, lanceolate, or ovate, entire or serrated
leaves. Those raised from seeds have often axillary spines;
the flowers are in peduncles. The fruits are round or ob-
long, and of a yellow color. The petiole of the orange
and shaddock is winged, but naked in the lime, lemon,
and citron. These three last are considered of one spe-
cies. The orange and shaddock are oblate or spherical,
and of a red or orange color; the lime is of a pale color,
and spherical ; the letnon oblong, with a rough skin and a
protuberance at the end ; the citron is very rough, oblong,
with a very thick skin.

All the species of citrus, according to the authority of
Loudon, endure the open air at Nice, Genoa, and Naples.
At Mola, in Italy, and at the water's edge in view of the
Bay of Gayetta, and on the supposed ruins of one of Cice-
ro's villas, is a garden of 700 orange and lemon trees. It
comprehends about two acres, and yields a rent of about
600 scudi, or about $555 per annum. But at Florence
and Milan, and often at Rome, they require protection.
The orange has been long cultivated in Florida, particular-
ly at St. Augustine. The orange groves are said to be
extremely productive and profitable.

The orange has been much cultivated in Louisiana, and
will succeed well in all the maritime districts and sea
islands of Florida, of Mississippi, and Alabama.

"In the south of Devonshire" according to Loudon and
Phillips, " and particularly at Saltcombe, one of the warm-
est spots in England, may be seen, in a few gardens, orange
trees that have withstood the winter in the open air up-
wards of a hundred years, the fruit as large and as fine
as any from Portugal. Trees raised from the seed and
inoculated on the spot, are found to bear the cold better
than trees that are imported."

VARIETIES.

The two principal varieties of the Orange are — 1st, the
SWEET ORANGE ; 2d, the BITTER ORANGE, or Bigaradier
of the French.

'

ORANGE. 343

SECT. I. — SWEET ORANGE.

1. COMMON ORANGE. (Citrus Aurantium.)

An evergreen tree, of medium size, with prickly branches
in its wild state ; the fruit is round, from two to three
inches in diameter, of a yellowish red or golden color. A
native of India and China, but now cultivated in Spain,
Portugal, and Italy, in Africa, and the warm latitudes of
North and South America.

2. MANDARIN ORANGE. (Citrus nobilis.)

The Mandarin or Noble orange is so called from its
superiority to all others. A most delicious variety, but
very lately introduced to Europe. The trees appear as
hardy as other kinds. The skin is of a deep saffron color,
or an orange scarlet. There are two varieties of the Man-
darin orange. The large variety is often five inches in
diameter ; but the Chinese greatly prefer the smaller vari-
ety, which is a distinct species from the common China
orange, (Citrus aurantium.) It is distinguished not only
from this, but from all others, by its curious form and su-
perior excellence. A native of Cochin China, and culti-
vated at Canton.

3. BLOOD, or RED MALTA ORANGE. C. Aurantium
Melitensis.

This, according to the Rev. Mr. Bigelow, is the boast of
the Island of Malta, and a most delicious fruit. " The pulp
inclines to the color of red, but not so much in mass, as
intermixed in streaks. It is not only more luscious, but
less husky, than the ordinary varieties of orange, and in
size is far surpassing."

To this section also belong the Portugal orange, and many
other varieties.

SECT. II. — BITTER ORANGE. Bigaradier of the French.

4. SEVILLE ORANGE.

The leaves of this variety are larger and more beautiful
than those of the China orange. Its taste is agreeably
bitter. The varieties of the Bigarades are numerous.

To the above sections belong also the Willow-leaned or
Turkey Orange ; the Dwarf Nutmeg Orange ; the Double
flowering, and the Variegated leaved, &,c. &c.

344 NEW AMERICAN ORCHABDIST.

USES. The use of the orange as a dessert fruit is well
known. The juice of the orange, from its pleasant, subacid
flavor, is serviceable in inflammatory or febrile diseases,
by diminishing heat and allaying thirst. It is a powerful
antiscorbutic. Orange wine of superior quality is thus
made : A gallon of water and three pounds of sugar are
boiled and skimmed for twenty minutes, and when nearly
cool, the juice expressed from eight Seville (sour) oranges
is added, together with the shavings of the outer rinds;
the whole to be placed in a barrel, and after frequent stir-
rings for two days, to be bunged down for six months or
more, till fit for bottling. The outer rind also forms the
basis of an excellent conserve, and when preserved in
sugar, is deservedly prized at the dessert, being one of the
best stomachics, and a grateful aromatic bitter. The
flowers of the orange tree have a highly odoriferous
perfume; they have a slightly pungent, bitter taste, and
communicate their flavor by infusion to rectified spirits,
or by distillation to spirit and water. An essential oil is
also prepared from the flowers, of a perfume more delicate
and agreeable in its fragrance than even the Otto of Roses.
It is prepared in Italy and Portugal, and there called Es-
sentia Neroli.

CITRON. (C.medica.) London.

A beautiful evergreen, prickly, and upright tree, rising
to the height of eight or ten feet, with horizontal or re-
clining branches ; the leaves are smooth, oblong, ovate,
alternate, serrate, pale green ; the fruit is six inches
long, ovate, rough, with a protuberance at the summit.
There are two rinds ; the outer rind is thin, the inner
thick, white, and pulpy. The outer rind has innumerable
glands filled with a fragrant oil. This fruit ripens suc-
cessively at all seasons. The citron and lemon are not
deemed so hardy as the orange, and will not endure so
great a degree of cold.

USES. The citron forms an excellent preserve or sweet-
meat. The juice, with sugar and water, forms the refresh-
ing beverage called lemonade. It is used in cookery and
in medicine, and is powerfully antiscorbutic. There are
many varieties.

LEMON, LIME, SHADDOCK. 345

LEMON. (C. medico. ; var. Kmonum.) Loudon.

The lemon and citron differ but very little. The wood
of the lemon tree is more knotty, the bark rougher; the
fruit is rather longer, more irregular, less knobby at the
extremities, and the skin thinner than that of the citron.
The uses are the same. Of the lemon there are many
varieties.

LIME. (Citrus acida, or C: Limetta.) Loudon.

A crooked tree, with many diffuse, prickly branches,
which rises to the height of eight feet ; the leaves ovate,
lanceolate, nearly entire; the fruit nearly globular, an
inch and a half in diameter, with a protuberance at its
summit; the skin shining, yellowish green, and very odor-
ous; the juice very acid. A native of Asia.

USES. The lime is said to be rather preferred to the
lemon in the West Indies, as the acid is by many thought
more agreeable than that of the lemon. Hedges are formed
of the tree in the West Indies. The varieties of limes
are very few.

SHADDOCK. (C. decumana.)

ORANGE PAMPLEMOCSE of the French.

The tree rises above the medium size, the branches
spreading and prickly ; leaves ovate, neither acute nor
obtuse ; the petioles cordate, with very broad wings ; fruit
spheroidal, its surface regular, of a greenish yellow color;
the rind is white, thick, fungous, bitter ; the pulp is red
or white, with a subacid, sweet juice. This fruit is deemed
the least useful class. Yet its extraordinary size gives it a
striking appearance. It is stated to grow sometimes to
the diameter of from seven to eight inches, and to the
weight of fourteen pounds. But it requires two years to
arrive at maturity in the climate of Europe. The leaf is
the most beautiful of all the orange tribe. The juice is ex-
cellent to allay thirst, and from the thickness of the skin, it
will keep longer in sea voyages than any other species.

CULTIVATION. The trees are propagated either by seed,
cuttings, or layers. If raised from seeds, they must be
inoculated, inarched, or grafted when of suitable size ; for
the seedlings vary as much in quality, as the seedlings of
the apple or pear. The best stocks are raised from the

346 NEW AMERICAN ORCHARDIST.

seed of the common citron or lemon, and next to these,
from the Seville orange. The cuttings are prepared by
stripping the lower leaves, and cutting at the bottom close
to an eye; these are to be placed in a pot, touching the
bottom, or a piece of potsherd, and put in a warm situa-
tion, carefully shaded and covered with a hand glass till
rooted.

All the varieties require a strong soil, and a warm and
protected situation in unfavorable climates.

PINE-APPLE. (Bromelia ananas.) Hort. Trans. Lou-
don, Phillips, Lindley, and other sources.

The pine-apple is a native of Brazil and of Mexico, from
whence it has been introduced to Asia, Africa, and Europe.
According to Swinburn, it flourishes, unprotected, at
Reggio, near Naples. In America, it grows as far north
as the Bermudas. According to Loudon, it is by no
means so delicate as many imagine; as it will bear a
higher degree of heat, and a degree of cold which would
have destroyed the foliage of the vine and peach in a state
of vegetation. The most northerly points where they are
known to be cultivated in Europe, unprotected, in the open
ground, are, at Reggio, near Naples, lat. 40° 50' ; in Amer-
ica, at the Bermudas, in the latitude of 32°. This fruit
will flourish in all the sea islands and maritime districts of
Florida, from the latitudes of 24° 20' to 28° north.

" The leaves of the pine-plant are long, narrow, chan-
neled, and in general furnished with spines or prickles on
their edges. The flowers are on a loose spike, on a scape,
which is leafy at top ; as the spike ripens, it takes the
form of a fleshy, scaly strobile, or fruit composed of many
berries, which have scarcely any cells or seeds."

The fruit, in form, bears some resemblance to the cones
of some species of pine ; its flesh is pretty firm, of a de-
licious fragrance ; and for richness of flavor it is thought
unrivalled. Some have described its flavor like that of
strawberries with wine and sugar. Extraordinary speci-
mens have weighed from nine to ten pounds.

USES. The pine-apple is considered the best of the
dessert fruits ; it is also preserved in sugar, and is used in
the preparations of marmalades and other confectionaries ;
and the juice of the pine-apple, fermented, affords a deli-
cious and wholesome vinous liquor.

PINE-APPLE. 347

VARIETIES.

1. ANTIGUA QUEEN. Lindley.

Fruit large, oval ; pips large and prominent j flesh deep
yellow, rich, and highly-flavored.

2. BLACK ANTIGUA. Brown Antigua. Neill. Lindley.
Leaves of a brownish tinge, with strong prickles ; fruit

shaped like the frustum of a pyramid, but somewhat oval,
of a large size ; flesh pale yellow, and high-flavored.

3. BLACK JAMAICA. Neill. Lindley.

The fruit is large, pyramidal, brownish yellow ; flesh
deep yellow, and high-flavored.

4. ENVILLE. Cockscomb. Lindley.

The fruit is pyramidal, or oval-oblong, of medium size,
deep orange ; flesh pale yellow, and well-flavored.

5. MONTSERRAT. Indian Black Pine. Neill. Lind.
The leaves are broad, long, recurved ; fruit roundish-
ovate ; color pale ; pips angular ; flesh pale yellow, very
sweet, and high-flavored.

6. NEW BLACK JAMAICA. Lindley.

The leaves are long; the fruit is large, pyramidal, dark
brown ; flesh pale yellow, rich, and very high-flavored.

7. WHITE PROVIDENCE. New Providence. Loud. Lind.
The leaves are very large and long ; the fruit is the

largest of all pines, oval-oblong; flesh very pale, sweet,
and juicy. Weight from six to fourteen pounds.

8. QUEEN. Old Queen, Narroto-leaved Queen. Lind.
Neill.

Esteemed the handsomest kind ; fruit of medium size ;
oval form, of a gold color; flesh yellow, juicy, and sweet,
with a very pleasant acid.

9. RUSSIAN GLOBE. Lindley.

Fruit 1 irge, oval, dark orange ; the flesh yellow, rich,
and high-fl ivored. A very excellent fruit.

CULTIVATION AND SOIL. The pine-apple is propagated
by seeds only for obtaining new varieties ; but generally
from suckers, or else from the crowns or excrescences
growing on the fruit. The most suitable soil appears to
be a mixture of good loam, or with a suitable proportion

348 NEW AMERICAN OHCHARDIST.

of sand and vegetable mould or manure. The pine-apple
requires much heat and moisture.

PLANTAIN. (Musa Paradisiaca.} Phillips. Loudon.
Some assign this plant to Guinea, some to the East Indies,
whence it was carried to the Canary Islands and the West
Indies and Egypt. It is an herbaceous perennial plant,
as it dies or is cut down annually. It rises with a soft,
herbaceous, conical stalk, fifteen or twenty feet high, with
leaves issuing from the top, six feet long and two feet broad.
The fruit is produced on the summit in spikes, which some-
times weigh forty pounds. It is nine or ten inches long,
and formed like a cucumber, but pointed at the ends; of a
pale yellow color, and soft, sweet, luscious flavor. The
fruit makes excellent tarts, and excellent sweetmeats, and
is the most wholesome of all confectionary. It forms a
principal part of the food of the negroes, who either broil
or roast it ; they boil it with salt beef, pork, and salt fish,
and prefer it to bread, as do the Europeans. Dr. Wright
says, the Island of Jamaica would scarcely be habitable
without this fruit, as no species of provisions could supply
its place. Dampier calls it the king of fruits. A planta-
tion affords a succession of fruit for a whole year. It
thrives only in rich, flat ground, and is propagated by
suckers from the roots.

BANANA TREE. (Musa sapientum.)

It differs little, from the plantain, having the stalks
marked with dark purple stripes and spots, and the fruit is
shorter and rounder. The fruit is more mellow, and is
either eaten raw, or roasted, in fritters, preserves, marma-
lade ; and the fermented juice affords an excellent wine.
This fruit, according to Swinburn, grows in the open air
at Reggio. From the fibres of the tree of the Banana,
cloth and cordage are made, of uncommon strength.

M. Humboldt has calculated that the same ground which
will produce four thousand pounds of bananas, will only
produce thirty-three pounds of wheat, and ninety-nine
pounds of potatoes.

AKEE TREE. (Blighia sapida.) Loudon.

The fruit is esteemed in the West Indies as rery whole-

ALLIGATOR PEAR. BREAD FRUIT. 349

some and nourishing; a native of Guinea, and grows from
twenty to twenty-five feet high, with numerous branches;
leaves like the ash, alternate and pinnate. The fruit is
reddish or yellow, the size of a goose egg, with a pulp of
a grateful, subacid flavor. It is propagated in a rich soil,
from seeds, cuttings, and layers.

ALLIGATOR PEAR, or AVOCADO PEAR. (Laurus
Per sea.) Loudon.

It grows, in the West Indies, to the height of thirty feet,
with a large trunk; the leaves are like the laurel, of a
deep green ; fruit the size of a large pear, and held in
great esteem where it grows. The pulp is pretty firm, and
has a delicate, rich flavor — so rich and mild, that most
people make use of some spice or pungent substance to
give it poignancy — either wine, lime juice, but mostly
pepper and salt. It is raised from seeds.

ANCHOVY PEAR. (Grias cauliftora.) Loudon.

This is, in the West Indies, an elegant tree, rising to the
height of fifty feet ; the leaves are two or three feet long,
and oblong ; the fruit is oval, the size and shape of an
alligator's egg. It is pickled and eaten like the mango of
the East Indies, which it greatly resembles in taste. It
is raised from the stones, and grows in moist bottoms or
shallow waters.

ARAUCANIAN PINE, or PEHEUN,

Is by some supposed a new genus ; its branches form
a quadrangular pyramid ; the leaves are three inches in
length, heart-shaped, hard, and shining; its fruit attains
the size of a man's head, and in taste resembles the chest-
nut. It grows in Chili. — Ed. Enc.

BREAD FRUIT. (Artocarpus incisa.)

A native of the South Sea Islands, where it attains the
size of the oak ; the leaves alternate, glaucous, and two feet
long. The whole tree and its fruit, while unripe, abounds
in a tenacious, milky juice. The fruit is the size and shape
of a child's head, with a rough surface and thin skin. It
is eatable to the core, which is the size of the handle of a
small knife. The eatable part is as white as snow, of the
30

350 NEW AMERICAN ORCHARDIST.

consistence of new bread. It is roasted before it is eaten.
It is slightly sweet, and its taste somewhat insipid at first.
Two or three of the trees of the bread fruit will suffice for
a man's yearly supply.

Raised from seeds, layers, or suckers.

CASHEW NUT. (Anacardium.)

A native of the East and West Indies and of the Brazils.
The tree grows to the height of twenty feet, with leaves
like a walnut in form and odor ; the flowers in tufts, and
odoriferous. The fruit is in size like an apple, of a white,
yellow, or red color ; its taste like a cherry — most of them
sweet and pleasant, but sometimes sharp and astringent.
The expressed juice affords a fine rough wine, and, by dis-
tillation, a spirit superior to arrack, rum, or brandy. The
seed is not enclosed in the fruit, but grows on its summit ;
it is kidney-shaped ; its hard, rough, black shell encloses
a large kernel, the finest in the world. When roasted, they
are far superior to pistachios and almonds, and ground
with cacao, they make superior chocolate. From the trunk
there annually exudes often ten or twelve pounds of a fine
semi-transparent gum, similar in quality and equal to gum
arabic. The tree produces fruit the third year, and con-
tinues productive one hundred years.

CACAO. (Cacao theobroma.)

The chocolate tree is a native of South America, and of
Mexico. It is there an article of commerce, next only to
gold and silver. The tree is beautiful, rising from sixteen
to twenty feet in height; it resembles the cherry tree in
its form and its leaves, and is splendid when in bloom.
The flowers are small, scarlet and yellow. The fruit is an
oval-pointed pod, enclosing from ten to thirty compressed
nuts, an inch in diameter, enveloped in a soft, sweet pulp,
of a refreshing taste. When ripe, the pulp and seeds are
separated from the pod, and laid on platforms, in masses, to
sweat for two days, when they are washed and dried in the
sun. The fresh fruit of the chocolate tree, eaten raw, is
highly antiscorbutic ; and the nuts, when roasted and
ground, are moulded into cakes of chocolate — a highly-
esteemed, nutritious, and wholesome food. In France,
small cakes of chocolate sweetened with sugar, and of

COFFEE.

351

various forms, are prepared for eating — a fine and nutri-
tious article of food, thus rendered portable, and in great
demand. The tree is raised from seeds and from cuttings.

COFFEE. ( Coffea Arabica. )

The origin of this tree has been assigned to Arabia, and
by some to Ethiopia. An evergreen tree, rising from eight
to eighteen feet, with leaves like a bay tree, or laurel ; the
flowers pure white, like snow ; they resemble the jasmine,
and have a fragrant odor. When in full bloom, they re-
semble trees in the leaf covered with snow. The fruit,
which is produced in clusters, is a drupe, of a deep red color,
resembling a cherry ; the pulp of a sweetish, unpleasant
taste ; it encloses two berries. The pulp is separated by
a fluted roller and movable breast board, and by washing ;
when dried, the inner covering or skin is broken by a
heavy roller. Coffee should be roasted moderately, and in-
fused immediately after. Good coffee has an aromatic
flavor, and is deemed wholesome ; it is medicinal, and
when used immoderately, causes wakefulness.

Coffee may be cultivated in the peninsula of Florida. A
climate where the temperature is seldom below 55° is most
suitable ; a soil on gentle declivities. The trees may be
set five or six feet asunder ; they begin to yield good crops
at three years of age, and the average produce of a tree is
two and a half pounds.

The consumption of coffee is very great in Mohamme-
dan countries, and especially Turkey, where their religion
forbids the use of wine and spirituous liquors. In our own
country, its consumption is already very great, and is rapid-
ly increasing ; 15,000 tons we now annually consume.

In Paris, the best coffee in the world is made by the fol-
lowing process. This is the celebrated liquor there called
cafe au lait. The coffee is generally roasted in a rotary
cylinder, over a small furnace of charcoal, and usually in
the open air, until it becomes of a brown cinnamon color;
it is then turned into a wooden tray, and stirred till nearly
cool. The pot in which coffee is usually made, is com-
pound, and formed of two parts, of equal dimensions; the
lower pot being made of the usual form ; the spout being
kept covered and closed during the process, by a small
cap, thimble-formed. The upper pot is nicely fitted to the

352 NEW AMERICAN ORCHAKDIST.

top of the lower pot, of which it forms a lid ; it is pierced
at the bottom with very fine holes, and thus forms a fine
strainer; in the bottom of this pot, and on this strainer, the
fresh and finely-ground coffee is placed, and the top of this
pot is closed by the insertion of a shallow tin cup, full
of larger holes, which serves for a coarser strainer ; and
through this, either boiling water, or, most commonly, a
strong infusion of boiling coffee, is poured, which has been
formed by boiling the grounds of the former day, which
had still retained a large portion of their original strength ;
thence the whole fluid slowly and gradually descends to
the lower pot. Thus a very strong, clear, and black in-
fusion is prepared, which, on being brought to the table,
is reduced by the addition of at least an equal quantity or
more of boiling milk ; sugar being added to suit the taste.
Nothing can be more fragrant and delicious than coffee
thus made.

COCOA-NUT. (Cocas nticiferd.)

A native of the East and West Indies, and an eminently
useful tree to the inhabitants of those countries. It rises
with a straight trunk to the height of sixty feet. The
leaves issue near its summit ; they are from twelve to four-
teen feet in length, with numerous alternate, sharp-pointed
leaflets. The flowers grow near the summit, in clusters ;
the fruit, in large clusters of from ten to twelve, is enveloped
in strong husks; it is a drupe, very large, ovate, with three
sharp, longitudinal ribs ; the shell is a hard, brown, bony
substance, almost incorruptible ; to its inner surface, the
kernel adheres, which is white, firm, and sweet. While
the fruit is young, its capacious centre is filled with a milky
liquor, very sweet, agreeable, and wholesome ; as the fruit
grows older, the milk becomes sharp and cooling, and is
of great service in putrid and inflammatory fevers, and
highly antiscorbutic. The sap drawn from the trunk
produces, by fermentation, wine and vinegar, and by dis-
tillation, arrack. The husks form very strong and elastic
cordage and cables. From the leaves are formed baskets,
brooms, and parasols, mats, hammocks, sail-cloth, &c.
The tree is raised from the nuts, planted in a moist soil
There is a small but very excellent variety, not larger than
a walnut, a native of Chili.

DURION. HAMMEA. 353

DURION. (Durio zibethinus.) Loudon.

A lofty East Indian tree, with leaves like a cherry, the
flowers in clusters of a pale yellow color ; the fruit the size
of a man's head, roundish or oblong ; it resembles a rolled-
up hedgehog, with a hard skin or rind ; the pulp is of a
creamy substance, of a delicate taste. Rumphius says it
is much the most excellent fruit of India. Its smell is at
first heavy and unpleasant, but those accustomed to this
fruit consider it the most excellent of all.

MANGO TREE. ( Mangifera Indica.)

A large, spreading East Indian tree, with lanceolate,
shining green leaves, of a resinous smell ; the fruit is a
drupe, kidney-shaped, some as large as a man's fist ; covered
with a smooth, softish, pale green, yellow, or half-red skin,
and containing an ovate, woody, fibrous, compressed nut
or stone, within which is an ovate kernel, soft and pulpy,
like a Damascene plum. " When ripe, it is replete with
a fine, agreeable juice. It eats like an apple, but is more
juicy. It is esteemed very wholesome, and, except pine-
apples, it is preferred to any other fruit in India."

Raised from cuttings or from seeds.

MANGOSTAN. (Garcinia mangostana.) Loudon.

A native of the Molucca Islands, but cultivated in Java
and Malacca. An elegant tree, rising twenty feet, with a
parabolic head, a taper stem, branching like a fir tree, with
oval leaves seven or eight inches long; the flower like a
single rose ; the fruit round, the size of an orange, the
shell like the pomegranate; the seeds are disposed like
those of the orange, and surrounded by a soft, juicy pulp, of
a rose color, of a delicious flavor, partaking of the straw-
berry and the grape, and esteemed the richest fruit in the
world. It is wholesome alike for those in health or in
sickness.

MAMMEA. (Mammee Americana.)

A native of the Caribbee Islands. The tree grows tall
and handsome ; the leaves are oval, shining, of a coriaceous
consistence; the flowers, in peduncles, are large, white,
of a sweet odor ; the fruit is roundish, of the size of an

354 NEW AMERICAN ORCHARDIST.

egg. In its flavor and consistence, it is not unlike an
apricot. It is eaten either in its raw state and alone, or in
slices in sugar and wine; or it is preserved in sugar.

PALM TREE, or DATE. (Phoenix dactylif era.)

A native of Syria, Palestine, Egypt, and the other warm
countries; it there rises to the height of 100 or 150 feet.
In Europe it grows as far north as Geneva and Nice; it
flourishes also in Spain. No tree, perhaps, is more useful
for its fruits, throughout Barbary and Egypt, the deserts
of Northern Africa, and Arabia. The fruit is an oval drupe,
of a yellowish color ; the pulp soft, saccharine, of a vinous
flavor ; it encloses a large, oblong stone. The date con-
stitutes an important article of food in many countries.
They are imported in a half-dried state. A strong and ex-
cellent liquor is obtained from the fruit by fermentation,
which is much used in Mohammedan countries. From the
fruit also palm oil is made. This oil is used as a substi-
tute for butter, and possesses a strong and agreeable odor.
The tree is raised from seeds and suckers ; they commence
bearing at from three to six years of age. The timber is
eminently useful, and almost incorruptible.

ROSE-APPLE. (Eugenia.) Loudon. Bon Jard.
JAMROSADE. E. JAMBOS.

A tree from India, rising to the height of from ten to
thirty feet ; leaves long, lanceolate, and shining ; the flowers
are in clusters, of a yellowish white color ; the fruit the
size of a hen's egg, with the taste of an apricot, and of the
flavor of the rose. Some are white, some are red, and some
are yellow.

MALAY APPLE. (E. Malaccensis.) Another species:
the tree and the leaves are larger ; the fruit is ovate, an
inch and a half in diameter, fleshy, with a sweet odor, like
the rose, agreeable to the taste and sight, and deemed
wholesome. Common in most of the South Sea Islands.
They are raised from seeds, and require a warm, moist
atmosphere.

TAMARIND. (Tamar Indus.) Phillips.

So called from Tamar, (Date, in Arabic.) The tamarind
is cultivated in Arabia, Palestine, Egypt, and the East and

TRIPHASIA, VARRONIA PLUM. 355

West Indies. The tree is very large, with spreading
branches, and thick, beautiful foliage ; the leaves are pin-
nate, smooth, oblong, entire, of a bright green ; they close
at night. The fruit is a pod from two to five inches long,
enclosing from two to five seeds ; the outer pod is thick,
the inner as thin as parchment, enclosing the pulp, which
is a soft, pulpy substance. The fruit may be preserved in
jars, with alternate layers of sugar. But in the West In-
dies the following mode is adopted : The ripe fruit is taken
out of the pod, and placed in layers in a cask ; and the
boiling sirup from the first copper in the boiling house,
just before it begins to granulate, is poured in till the cask
is filled ; when cool, the cask is headed. ,.

TRIPHASIA. (Aurantiola.) Hort. Soc. Cat.

THREE-LEAVED TRYPHASIA. Limonia trifoliata.

The fruit resembles a small orange, and is aromatic. It
rises to a compact shrub or tree.

VARRONIA PLUM. (Varronia alnifolia.) Hort. Soc.

Cat.

This fruit resembles a small plum. It grows against a
south wall, (in England.) It has borne fruit in the Bo-
tanic Garden of Madrid, and is believed to be a native of
Mexico.

APPENDIX.

VEGETABLES.
AN ACCOUNT OF THE MOST USEFUL KNOWN.

IN THREE CLASSES.

CLASS I. NUTRITIOUS ROOTS.

CLASS II. PULSE, VEGETABLE TOPS, &c.

CLASS III. SALADS, PICKLES, SAVORY HERBS, PRESERVES, &c.

A part of the article on vegetables was prepared for the former
edition ; but its publication was then given up for the time, and
the materials, so far as prepared, were given up to a friend, to be
transferred, if he saw fit, to another publication. I have, in this
article, consulted the first authorities.

PREPARATION OF THE SOIL.

The ground, for the reception of fine seeds of vegetables, should
be broken up in the preceding year, and well manured in autumn,
and rendered fine in spring by repeated ploughing and harrowing
or raking. Plough and manure deep for deep-rooted vegetables ; but
manure near the surface only for all others. Potatoes and Indian
corn answer well, and produce large crops, in ground newly broken
up. Very fine seeds should be sown in a newly-prepared, fresh soil,
and covered only a quarter of an inch deep ; larger seeds deeper in
proportion to their size ; and the ground to be immediately trodden
hard, or rolled with a heavy roller. This enables the earth to preserve
its moisture at its surface, where, at the same time, the seeds may re-
ceive the necessary degree of heat from the sun, and vegetate at once,
striking root downwards. Fine seeds, if sown too deep, are liable to
perish.

HOT-BEDS.

By bringing forward many kinds of vegetables in a hot-bed, and
transplanting as soon as the weather becomes sufficiently warm, you
may be enabled to produce ample supplies, of many kinds, a month
earlier than in the open ground, many of our finest vegetables being
natives of the tropical countries.

The materials for the formation of the bed may consist of leaves,
tanner's bark, or fresh, strawy manure from the horse stable. The

CLASS I. NUTRITIOUS ROOTS. 357

last for this purpose is to be preferred ; but one third part of tan,
mixed with two thirds of manure, makes a heat less violent, and
more durable than manure alone.

A frame six feet square is composed of four boards; the front
board a foot deep ; the back or north board eighteen inches. This
frame is covered with two sashes, formed of small, cheap glass, five
by seven inches. The sashes may be provided with hinges on the
back side, for the purpose of raising the front and giving air occa-
sionally. The surface of the earth, as Mr. Knight has recommended,
should be inclined towards the horizon in an angle of 15 degrees.
Prepare, therefore, the surface of the earth by sinking the front only
to the required depth, and of a width and length exceeding that of
the frame. The manure from the stable is now to be built up on
this foundation by placing successive layers of manure, with a fork,
to the height of about fourteen of fifteen inches, and pressed or
trodden gently throughout, its surface corresponding in its inclina-
tion with its earthy foundation ; the dimensions six inches wider on
every side than the frame. On this the frame is placed, and cov-
ered with the sashes, and in about two or three days, if the weather
is pleasant, cover the surface with rich loam from seven to twelve
inches deep, and again put on the lights. If the excess of heat and
fermentation is too great, raise the glasses a little in front, and when
the earth is of the right temperature, or in about ten days from the
commencement, plant your early cucumber, radishes, lettuce, cab-
bages, &c. &c. ; and as these increase in size, they may be trans-
planted either to the open ground or into other hot-beds, and
allowed more space, and thence to the open field. In cold, wet
weather, the sides may be protected by straw or litter placed around
them; and the heat may be renewed by cutting down square the
outside, and piling fresh manure around the sides and the frame.
The hot-bed should be prepared in March, and made ready by the
end of winter.

CLASS I. — NUTRITIOUS ROOTS.

1. ARACHIS HYPOG-EA, or GROUND NUT.

An annual plant, with long, trailing stalks. A native of Mexico,
but now cultivated in the West Indies for its nuts, which are oblong,
and grow beneath the surface. These are used by the negroes as
food. But in France they are now cultivated for the abundance of
the oil they produce. This is said to be equally as valuable, for the
table and other purposes, as the oil of olives, and superior to that
for burning. A bushel of the nuts produces by cold expression a
gallon of oil ; but more may be produced by heat, but of a quality
inferior.

2. ARRACACHA, of the order of Umbdliferce.

A plant from South America, which some have supposed may
supersede the potato. Its main root divides into four or five large

358 APPENDIX.

prongs. It is cultivated at Santa Fe and Caraccas, and is light,
starchy, and wholesome. It is said to thrive best in the elevated
regions of mountains, where the medium heat does not exceed 60°.
It deserves trial with us.

3. ARROW ROOT. Maranta.

A perennial plant, a native of South America. The roots are
tdtierous, jointed, and produce a starch, one of the most nourishing
of vegetable substances, and useful in medicine. Its successful cul-
tivation has been introduced in the Southern States. It requires a
light, rich soil, and is propagated by dividing at the root. It is very
productive, for, according to Mr. Russell, from two small tubers
twelve bushels we're produced in two seasons at St. Helena.

4. BEET. Seta.

An annual plant, a native of the south of Europe. The leaves
are long, thick, and succulent; the toot large, of a tuberous or con-
ical form, and sweet taste.

I shall describe the beet under three heads : —

1st. Those whose roots oftly are used for culinary purposes.

2d. Poirr.es, or those whose tops constitute the main part which
is used in cookery.

3d. Beets for forage of domestic animals, or for sugar.

I. BEETS.

1. Early Blood Turnip-Rooted.

2. Early Dwarf Blood.

3. Long Blood Beet.

4. Early Orange, or Yellow Turnip-Rooted.

5. Early White Scarcity.

No. 1 is of fine quality, and is deemed earliest ; it will grow in thin
soils, and the tops are valuable for greens. No. 3 is the most val-
uable for the main crop. The roots of these varieties are a superior
class of vegetables for boiling ; they are also used as salads, and form
a highly-esteemed pickle. For an early crop, sow as early in April
as the ground will admit, and from thence to the early part of June
for the winter crop ; in rows a foot asunder, and four inches apart in
the row.

II. POIREKS.

6. Sir John Sinclair's Beet, or Swiss Chard.

7. Green Beet.

The Swiss Chard has leaves nearly three feet long; the stalks are
remarkably large, long, white, tender, and succulent. They are
boiled like asparagus, and the leaves like spinach. It is much used
in Switzerland and in France, furnishing a very superior article for
greens during summer. No. 7 is used for soups and stews.

in. BEETS FOR FORAGE OR THE FOOD OF DOMESTIC ANIMALS,
AND FOR SUGAR.

8. Mangel Wurtzel,m Disette, or Scarcity.

9. French Sugar Beet, or White Silesian.

Both these varieties grow about half way out of ground, and of
extraordinary size. For these reasons they are peculiarly calculated

CLASS I. NUTRITIOUS ROOTS. 359

for being raised in large quantities, as food for horses, cattle, &c ,
both kinds producing enormous crops. In 1824> Messrs. T. & H.
Little, of Newbury, Mass , raised on a single acre a crop of mangel
wurtzel weighing 74,518 Ibs. The ground should be thrown in
ridges two feet asunder by back furrowing, the top being levelled,
the seed sown and covered two inches deep, and the ground well
rolled ; the plants being finally left a foot asunder in the row. Man-
gel wurtzel, according to the analysis of Sir Humphrey Davy, con-
tains more nourishment than carrots, and late experiments seem to
have proved it. No. 9 is the kind recommended by M. Achard as
the best of all for sugar ; great quantities of sugar are made in
France from this root, and the refuse affords a most nourishing and
fattening food for horses, cattle, and swine. All kinds of beets
should be gathered before hard frosts commence ; wring off the tops
and lay them in conical piles, cover first with leaves and then with
earth, and before winter sets in, remove them to the cellar.

5. BITTER ROOT. Racine Amere.

A new plant, found growing in the valley of the Columbia River,
in form resembling a carrot. It is used as an article of food by the
Indians and hunters, and although not very pleasant to the taste, its
use as food is considered by them as very conducive to health.

6. BREAD ROOT. Psoralea esculenta.

A southern perennial plant, a native of Missouri. Its roots are
eaten like those of the potato, and with cultivation produce abun-
dant crops.

7. CAMMAS.

A new species of plant, found growing in the valley of the Co-
lumbia River; a truncated root, which grows in moist, rich land, in
the form of an onion. It is first roasted, then pounded, and made
into loaves, like bread, and has a liquorice taste. An article of food
of great importance to the Indians.

8. CARAWAY. Carum carvi.

A hardy biennial plant, rising three or four feet in height. The
seeds are used in confectionary, cakes, &,c., and to flavor alcohol.
They are esteemed the finest of stomachics and carminatives. The
roots are long and tuberous or conical, and esteemed even more
delicious than the parsnip, and fully equal, on all accounts, even to
Scorzonera. Cultivation the same as for carrots, which see.

9. CARROT. Daucos carota.

A hardy biennial, rising to the height of three or four feet ; the
roots long and conical. They are boiled with meat and fish, and used
in stews and soups. They are excellent food for horses and cattle,
being but little, if any, inferior to mangel wurtzel.

1. Early Short Orange, (for forcing.) 4. Purple.

2. Early Horn. 5. White Jlltringham.

3. Long Orange. 6. Lemon.

No. 2 is fine for the table. No. 3 is fine for the table, and suitable
for the main crop. The Purple is highly prized in the West Indies.
The Altringham and Lemon are the suitable kinds to raise for horses

360 APPENDIX.

and cattle, from the very great crops they produce. The Altringham
or White Carrot is a new Belgian variety, of fine quality, and the most
productive of all ; soWn in April or May, in rich, sandy loam, in rows
a foot asunder, the plants being left four inches' distance in the row.
Bury the seeds half an inch in depth, and roll the ground. Gather
in the crops as soon as the first hard frosts commence, and house
them before winter, in warm cellars.

10. COWISH.

A new species of plant, or biscuit root, found growing on dry land
in the valley of the Columbia River ; its size that of a walnut, but
sometimes larger. In taste it resembles the sweet potato, and is
prepared for food by the same process as the cammas, in which state
it is a tolerable substitute for bread.

S.S. 11. GINGER.

An herbaceous perennial plant, a native of the East Indies or the
Western World ; cultivated in New Spain, but especially in Jamaica,
to a great extent- The stalks rise like reeds to the height of two
and a half feet ; the leaves narrow and lanceolate ; the roots creep-
ing, in tuberous joints. In autumn the soundest roots are scraped
clean, and carefully dried in the sun. But the poorest roots are
scalded previously to drying. Ginger forms the finest preserve in
the world. For this purpose, they are dug as soon as the stalk has
risen six inches ; these, being scalded and peeled, are washed in
cold water, and steeped during three days, the water being often
changed ; they are then preserved in sugar, and placed in jars.

GINGER SIRUP. A most superior and useful sirup is made of
ginger. The dried roots, being broken into small pieces in a mortar,
are steeped in water over night. In the morning, increase the
quantity of water to two gallons, and boil down to seven pints ;
when settled, strain it through a fine strainer, and to every pint of
liquor add a pound of sugar ; then boil an hour, and scum it well ;
and when cold it is to be bottled.

12. LEEK. Allium porrum.

1. Large Scotch. 2. London.

A species of onion. Its uses and cultivation are much the same.
Sow in April or May. As the plants approach maturity, cover the
bulbs with earth, to blanch, and give them a sweet flavor.

13. LIN-KIO. Ed. Enc.

A species of Water chestnut, which grows in China ; of a cool-
ing and agreeable taste. It is sometimes sold, like filberts, in a
green state ; sometimes dried, powdered, and made into soup, and
sometimes baked in the oven with sugar and honey. They sow
the seeds at the end of autumn, in the shallowest places of ponds
and rivers, in a south exposure.

14. ONION. Alliumcepa.

1. White Portugal. 4- Tree Onion.

2. Yellow or Straw Color. 5. Potato Onion.

3. Large Red.

The White and Yellow are esteemed superior to the Red onion.

CLASS I. NUTRITIOUS ROOTS. 361

The Tree onion is a perennial, producing bulbs on the summit of
its stalks, which are valuable for pickling or other uses; it is propa-
gated from the bulba of its tops or roots. »$oXr the seeds of onions,
from the tenth of April to the first of May, in rows a foot asunder,
the plants finally to be thinned to two inches apart, the seeds to be
covered one fourth of an inch, and the ground rolled. For an early
crop, sow early in autumn, and protect during winter by a covering
of litter. Another is the mode recommended by Mr. Knight for
producing very large and early crops ; it consists in sowing the
seeds very thick, upon poor ground, and beneath the shade of trees.
These grow only to the size of peas the first season, when they are
taken up and dried, and planted the following spring. The Potato
onion is very hardy, mild, productive, and exceedingly early. It is
raised only by planting the bulbs. Plant the bulbs, early in April,
in rows a foot asunder, and eight inches apart in the row, an inch
deep. Earth them up as they grow ; they reproduce in large clus-
ters. Onions should be garnered as early in autumn as the tops
decay, and dried and preserved in a dry place, secure from frost.

In the valley of the Columbia River, a new species of onion has
been discovered, which produces a beautiful red flower ; it some-
times grows on volcanic scoria, where no other vegetable is found.

15. OXALIS CRENATA. London.

An ornamental plant, a perennial, a native of Chili, and there
lately discovered by Douglas. The flowers are beautiful, of a yel-
low color, and in umbels ; the stalks and leaves are succulent, of
an acid taste, and useful as salads; the roots or tubers are pro-
duced in clusters; their taste, when boiled, somewhat resembles a
chestnut. They are raised from the tubers, and are extraordinary
productive, and as easy to cultivate as the potato, and decidedly su-
perior in flavor. They require a rich soil, and, like the potato, they
are stored during winter in cellars.

16. PARSNIP. Pastinaca saliva.

1. Guernsey Parsnip. 2. Common Parsnip.

The parsnip is a biennial plant ; the root is very long and conical ;
a delicious and sweet food when boiled for the table. A superior
food for cattle. Cows fed on parsnips yield milk in great abundance,
and of extra quality.

The Guernsey is an improved variety. Sow the seeds in April, in
rows a foot asunder, and thin the plants to three inches' distance in
the row. On rich lands 1,000 bushels per acre have been pro-
duced.

S. S. 17. PEE-TSEE. Ed. Enc.

A species of Water chestnut, which grows only in the southern
provinces of China, in shallow rivers and ponds, with leaves like a
bulrush, and hollow like the stalk of an onion; its fruit in the cap-
sule of its root, like the husk of a chestnut

18. POTATO. Solarium tubcrosum.

A perennial plant, a native of South America. The varieties are
innumerable. Where great crops are desired, plant the potatoes in
shallow furrows, three feet asunder. Or, in ploughing, plant in
rows, in every alternate furrow. Choose the most productive and

31

362 APPENDIX.

best kinds ; cut the largest in two or four pieces. Plant at the
rate of twenty bushels to the acre, according to the state of the
ground and the productiveness of the kind ; sometimes twenty-five
bushels to the acre are required, more being generally lost by an ill-
judged parsimony in the first instance than by overstocking the
ground.

But the precise quantity depends on various circumstances ;
six or seven hundred bushels to the acre is not unusual. Never
earth up potatoes. Potatoes afford, in some cases, a large portion of
starch ; and this starch, by some slight alteration, may be converted
into nearly its own weight of sugar. Plant from April to the last
of July, near the surface; cover three inches; hoe twice or thrice.

19. ROCAMBOLE. Mlium scorodoprasum.

A hardy, bulbous, perennial plant, of the onion or garlic species ;
the root resembling the latter, but of more delicate flavor. Its cul-
tivation is not much unlike that of the onion.

20. SALSAFY, or VEGETABLE OYSTER. Tragopogon
porrifolius.

A hardy biennial, producing beautiful flowers of a fine blue color;
the root long and tapering or conical, of a white color and sweet
taste. The outer rind being scraped off, they are steeped in vinegar
to extract the bitter taste, then boiled or stewed like parsnips. Sow
the seeds in April, and manage the same as for parsnip.

21. SALSJLLA. Edible alstrameria.

A very beautiful herbaceous plant, a native of Peru. Its roots are
eaten like the potato. It is cultivated in the West Indies, and may
answer well in many parts of our country.

22. SCORZONERA. Scorzonera Hispanica.

A perennial plant, a native of Spain. The root is small and
tapering. Prepared by steeping in vinegar, as directed for salsafy ;
and boiled and stewed, it is an excellent vegetable. Sow, as for
parsnips, in April, but allow less distance.

23. SHALLOTS. Mlium ascalonicum.

' A species of onion, the bulbs compound, like those of garlic. A
hardy perennial plant, a native of Ascalon and of Palestine. It is
used to give flavor to roast beef gravies, and beefsteaks, &c., also to
give a flavor to pickles. They are cultivated by division of the
bulbs. Mr. Knight directs to place the bulbs on tjie surface of a rich
soil, the mould being raised for support on either side. As soon as
firmly rooted, the earth is removed to the bottom of the bulbs, and
they are at once well watered, and thus growing wholly on the sur-
face, they soon assume the size and form of onions; the crop is thus
rendered more abundant, and the quality greatly improved.

24. SKIRRET. Sium sisarum.

A perennial plant, a native of China. Its roots are tuberous
and branching. When boiled, stewed, or fried, with butter, pep-
per, &c., its flavor is sweet and agreeable. .Sow the seeds in April
or May, and cultivate as for salsafy or parsnip.

CLASS I. NUTRITIOUS ROOTS. 363

25. SWEET POTATOES, or CAROLINA POTATO. Con-
volvulus batatas.

A tender perennial plant, a low, creeping vine, a native of the
Southern States. The roots are long tubers, of a white or red color ;
when boiled, baked, or roasted, they are of a sweet, agreeable taste,
and form a nourishing and wholesome food. It is raised from slips
of the roots. The sweet potato is often cultivated as far north as
Boston ; the slips are usually procured from New Jersey, as they are
difficult to preserve, except in dry, warm chambers, secure from frost
These are placed vertically in a hot-bed in April. When sprouted,
they are transplanted to the open field, in a dry, warm situation, to a
sandy, but well-manured soil ; they are placed in elevated hills, six
feet asunder each way. The vines, as they extend, must not be suf-
fered to strike root.

26. TARO.

A bulbous-rooted plant, of the genus arum, a native of the valley
of the Columbia River. It is planted in hills, and cultivated in the
manner of rice, on ground so situated as to be partially flooded
with water. It comes to maturity in eight or ten months from the
time of planting. To prepare them for food, they are roasted ; they
then become a substitute for bread ; or they are made into poi, by
pulverizing and converting them to a paste.

27. TRAPA NATANS. Neill.

This plant grows in ponds, and is eaten like the chestnut. The
canal of Versailles is covered with the plant, and the root is some-
times served up at table.

28. TURNIP. Brassica rapa.
A hardy biennial plant.

1. Early White Dutch. 5. Yellow Stone.

2. Early Stone. 6. Yellow Maltese.

3. White Flat. 7. Long Yellow French.

4. Large English Norfolk. 8. Yellow Aberdeen.

9. Ruta Baga, Russian, or Yellow Swedish.

Turnips may be sown broadcast ; very early for the early crop ;
as late as midsummer for the late or main crop ; or, they may be
sown in rows at distances proportioned to their sizes. No. 1 is es-
teemed the best for an early crop. Nos. 5, 6, and 8, are new varie-
ties, of superior quality, of a rich taste, and fine for keeping. No. 9
is also of a fine, rich quality, retaining all its goodness to a late period
in spring. This kind produces enormous crops, and is a valuable
article of winter food for cattle. No. 7 is a very superior new kind,
from Teltow, near Brandenburg, of small and slender form ; those
sown at midsummer keep till spring, and are of great excellence,
whether stewed, or cooked by other modes. The best for the table
are raised in poor ground; some have a skin of a coal black color.

29. WAPPATOO. Sagittifolia.

A bulbous root, a new species of the arrowhead, which is found
only in the valley of the Columbia River, below the Cascades. It
grows in shallow lakes, and in marshes covered with water. When
roasted, it becomes soft, and is then both a palatable and nourishing

364 APPENDIX.

food, and is much used by the Indiana as an article of trade. The
Indians search for the roots with their feet, and these, being extracted
by their toes, rise to the surface of the water.

S. S. 3O. YAM. Dioscorea

A climbing plant,
roots are very large, flattened, sometimes palmated. It is boiled or
roasted like the potato, and is wholesome, palatable, and nutritious.
The flower is also used for puddings and bread. D. alata is equally
cultivated; its root is three feet long, and often weighs thirty pounds.
Of both kinds there are numerous varieties.

CLASS II.— PULSE, VEGETABLE TOPS, &c.

31. ARTICHOKE. Cynara scolymus.

A native of Italy and the south of France. The Globe artichoke is
preferred. The flower heads, after the bristles or choke is removed,
and while in an immature state, are boiled in water, with a little
salt, till tender, and thus eaten ; sometimes they are fried, and used in
ragouts ; and while very young, they are used as salads ; at other
times, they are pickled. This is not the Jerusalem artichoke, which
is a native of Brazil. It is a perennial, and is propagated by offset
suckers, separated in April, and three or four are planted in a hill ;
the hills in rows four feet asunder, and two feet distance in the row,
in a deep, rich soil. They require to be slightly protected by litter
in winter.

32- ASPARAGUS. Asparagus officinalis.

A perennial plant of the most hardy description. The young
sprouts are delicious food boiled.

1. Large Early Dutch. 3. Graresend.

2. Battersea. 4. Large White Reading.

Sow the seeds an inch deep, in spring, and when the plants are
a year or two old, plant them in rows fifteen inches asunder, and a
foot apart in the row, in a soil made exceedingly rich, to the depth
of ten inches. The asparagus, in its native state, is a dwarfish plant,
with fibrous roots, which do not go deep ; but to be raised in its
greatest perfection, and of a large size, the ground must not only
be made rich at first, but kept so by being covered every autumn
with a coat of manure, which is to be forked in very early in
spring.

33. BEANS. Phaseolus.

An annual plant or vine ; a native of the warm latitudes. It
rises from two to ten feet, the stalk thick and angular, the leaves
pinnate ; the flowers of fragrant odor ; the seeds large, ovate, flat
tened — enclosed in a long pod.

CLASS II. PULSE, VEGETABLE TOPS. 365

I. ENGLISH DWARFS.
1. Broad Windsor. 5. Horse.

2 Early Mazagan. 6. Sword Long Pod.

3. Green Nonpareil. 7. Dwarf Bonurista.

. 4. Heligoland.

These are gathered and shelled when green. Sow them in rows
three feet asunder, and three inches in the row, and two inches deep,
in a dry soil, as early in April as the ground will answer, after the
hard frosts are over. No. 7 is said to be one of the most productive
and finest of Bush beans.

II. KIDNEY DWARFS, OR STRING BEANS.

8. China Dwarf. 13. Early White Cranberry.

9. Mohawk. 14. Red Cranberry.

10. Marroto, or Thousand-to-One. 15. Large White Kidney Dwarf.

11. Early Quaker. 16. Early Yellow Six- Weeks.

12. Early Yellow Cranberry.

The China Dwarf is the earliest; the Mohawk is early and very
hardy ; the Marrow, or Thousand-to-One, is early, and long in bear-
ing, the pods remarkably tender, and the finest of all string beans.
Soil and distance the same as English Dwarfs ; sown from the first
to the last of May.

III. POLE OR RUNNING BEANS.

17. Large White Lima. 22. While Dutch Case Knife.

18. Small White Lima, or Saba. 23. Red Cranberry.

19. Large Scarlet Runners. 24. White Cranberry.

20. Large White Dutch Runners. 25. Yellow Cranberry.

21. London Horticultural. 26. Prolific Lima.

No. 23 is a new kind, from South America ; from the extreme
tenderness of its pods, it is a superior string bean. Nos. 23 and 24
are valuable string and shell beans. No. 21 is a productive bearer
and excellent shell bean. Nos. 17 and 18 are unrivalled in their
flavor as shell beans only. No. 26 is said to be the best of all beans,
and fully equals the Lima, but hardier. Plant as soon as the ground
will answer, in May or the last of April, in hills four feet asunder,
and ten beans in a hill. Plant the Lima beans 10th of May.

34. BORECOLE. Brassica oleracea, var. sabettica.

A species of kale, or cabbage, of the most hardy description. The
head open, the leaves wrinkled or curled. The crown, or centre,
when ameliorated by frost, is cut and boiled ; they are extremely
delicate, tender, and sweet. Sow the seeds in April and May, and
manage as cabbages. Before winter, transplant to trenches, and
cover with straw for winter use. The stalks planted in spring pro-
duce delicious sprouts.

35. BROCCOLI. Brassica oleracea, var. ;. botrytis, subvar.

1. Early Purple. 4. White Cape, or Cauliflotcer.

2. Early White. 5. Brimstone, or Portsmouth.

3. Large Purple Cape.

A biennial plant, much resembling the cauliflower; one of the
finest luxuries of the garden ; the heads are boiled and eaten with
31*

366 APPENDIX.

butter, or the gravy of meat. The Portsmouth is very large ; the
Large Purple Cape is very fine.- Sow in April and May, in a very
rich soil, in rows two feet asunder, and two feet in the row, several
seeds together, and tread the ground very hard. Leave, finally, but
a single plant in a place. Hoe frequently, but shallow, and earth
once. They flower from August to late in autumn.

36. BRUSSELS SPROUTS. Brassicaoleracea,v.;sabauda.,s\ibv.
A delicate species of cabbage, which rises three or four feet in

height. Small heads, an inch or two in diameter, issue from the
base of the leaves ; these, after being duly ameliorated by frost,
form a delicate article when boiled. Protected during winter, they
furnish fine sprouts in spring. Sow in May, and cultivate as for
cabbages.

37. CABBAGE. Brassica.

1. Early York. 10. Pancalier Savoy.

2. Early May. 11. Large Bergen, or Great American.

3. Early Low Dutch, 12. Large Late Drumhead.

4. Early Battersea. 13. Large Scotch.

5. Early Sugar Loaf. 14. Large Green Glazed.

6. Choude Milan. 15. Red Dutch.

7. Yellow Savoy. 16. Turnip- Rooted.

8. Large Cape Savoy. 17. Turnip- Rooted, or Arabian.

9. Green Globe Savoy. 18. Red Variegated Russian.

A biennial plant. When boiled, it forms a wholesome and agree-
able food. In making sour krout, the heads of cabbage, after being
chopped fine, are strewed in layers in a barrel, and a handful of
salt, mixed with a few caraway seeds, are strewed between each
layer, till the barrel is filled. A heavy weight is now placed on
the mass, and as soon as the fermentation, which soon commences,
has subsided, the weight is removed and the barrel is headed. .A
fine article for the sea stores of ships sailing on distant voyages — a
powerful antiscorbutic, and highly relished by all who become ac-
customed to it, when boiled with beef.

Savoy cabbages are deemed nearly equal to cauliflowers. No. 10
is said to be the best of all ; and cabbages set in spring produce fine
sprouts. The Red Dutch, after being salted forty -eight hours, forms
a good article when pickled in vinegar. The Large Dutch and
Drumhead are profitable to raise for the food of cattle ; 44 tons were
raised in 1821, by E. H. Derby, Esq., of Salem, on an acre. For early
cabbages, sow in March, in a hot-bed. For a late crop, sow in May,
stamping the ground hard. Set the small kinds two feet asunder
each way, the large kinds three feet apart every way, and hoe
often. In autumn, strip the outside leaves, and set the cabbages in
eailh, in compact beds ; protect by a covering of straw or sea-weed.
No. 18, or Red Variegated Russian, is a beautiful ornamental variety.

38. CARDOON. Cynara cardunculus.

1. Spanish Cardoon. 2. Cardoon of Tours.

A gigantic plant, rising from four to five feet, much esteemed

and cultivated in France. The thick ribs, or stalks of the leaves,

when Tull grown and blanched, are tender and of a delicate flavor.

Sow the seeds in April or May, in the bottom of trenches which

CLASS II. PULSE, VEGETABLE TOPS. 367

are dug six inches in depth, and in rows four feet asunder, and
eighteen inches apart ; leaving, finally, but a single plant in a place ;
the soil deep, light, and rich ; water in dry weather. When the
plant is nearly full grown, or in September, and in a dry day, tie
up the leaves lightly, bringing the ribs in contact, with strong mat-
ting. Cover the whole two thirds of its height, by winding closely
a twisted hay band, an inch and a half in diameter, from the bottom,
upwards; they will soon become blanched and tender. To secure
from hard frosts, earth up, in a dry day, against the bands, and oth-
erwise secure the plants in winter. It is used in stews, soups, and
salads.

39. CAULIFLOWER. Brassica oleracea botrytis.

A species of cabbage, of a most superior kind, the head or flowers
only being used. Sow in September, and preserve the young plants
during winter, for an early crop. For a late crop, sow in April.
Transplant into very rich, and rather moist loam, three feet asunder
every way. Tie up the tops gently, but close over the head, to
blanch them. Boiled in a linen cloth, and eaten with melted butter,
this vegetable is superior.

40. DANDELION. Lemttodtm taraxacum.

A well-known and extremely wholesome vegetable for early
greens and salads, of a slightly bitter, but agreeable taste. It is
reputed to possess valuable medicinal properties. Sow in April or
May, in a rich soil, or it may be propagated by division of roots, and
improved by blanching.

S. S. 41. EGG PLANT. Solanum mdongena.

1. Purple, (useful.) 2. White, (ornamental.)

An annual plant, which rises two feet or more in height ; the fruit,
which is produced in abundance, is very beautiful. In size and
form, it resembles an ostrich's egg. Sliced and properly fried with
ham, it is a delicious vegetable. Sow the seeds in a hot-bed in
March, and transplant to the distance of two feet asunder in the
open air, in May. A good portion of heat and of moisture are
necessary, otherwise the seeds do not readily germinate.

42. HIBISCUS. Hibiscus esculentus. (Gombo.)

A tender annual variety of Hibiscus, a native of the West Indies,
and now cultivated in the south of France. It rises four or five
feet, and produces capsules, which are used, while green, in soups,
or eaten with butter.

43. INDIAN CORN. Zea mays.

1. New Early Ihoarf. 2. Sweet, or Sugar.

These are the two principal kinds used at table. The New Early
Dwarf is very early, and good for boiling. The Sweet is a kind
well known ; it shrivels in drying, and is superior to all others for
boiling. To preserve this kind for boiling in winter, it is first boiled
in the husk, at the time while the kernel is yet tender, and aller
being husked, it is hung up by the husks in the sun, till, thoroughly
dry, it is shelled and laid by for use. When wanted, the corn is
steeped in water over night, and to this same water beans are after-
wards added, and the whole are boiled together. A delicious article ;

368 APPENDIX.

it is called Succatash. Plant as soon as the ground becomes warm,
in April or May, in rows four feet asunder, and in hills two feet
apart in the row ; eight kernels in the hill ; cover two inches deep.

44. KALE. Brassica oleracea, var. ; sabellica, subvar.

Ceesarean Kale, or Cow Cabbage. Green Curled Scotch Kale.

The Caesarean kale, in congenial soils and climates, is a gigantic
plant of the cabbage tribe ; a most profitable article for the food of
cows

46. PEAS. Pisum sativum.

1. Bishop's Early Dwarf. 1 foot.

2. Russell's New Early Dwarf Prolific. I foot.

3. Dwarf Blue Imperial. 1£ feet.

4. Dwarf Blue Prussian. 2£ feet.

5. Dwarf Cimeter.

6. Knight's Dwarf Marrowfat. 2£ feet.

7. Knight's Tall, Marrowfat. 6 feet.

8. Woodford's New Tail Prolific. 5 feet.

9. Dwarf Sugar (eatable pods.) 3 feet.

10. Tall Sugar, (eatable pods.) 4 feet.

11. Egg Pea.

12. Spanish Morotto. 13. Cedo JYulli.

Sow early peas as soon as the ground will admit, in March. A
quart of Early Dwarf peas will sow a row of 300 feet, rows three
feet asunder. Nos. 1 and 2 are reputed the finest of the early kinds.
Nos. 3 and 5 are very productive, and of delicious flavor. Nos. 6
and 7 are most superior late kinds for flavor and productiveness.
No. 8 is of a fine green color, and bears well a long time. Nos. 9 and
10, or the Sugar or String peas, are fine, sweet, and productive
kinds, the pods and peas being of delicious flavor. The Egg pea
and Spanish Morotto are famous for their hardiness and productive-
ness. The tall species of peas are sustained by brush-wood set in
the rows. Some sow them in small circles ; as they rise, they sup-
port each other. No. 13 is new, and remarkably early.

46. PUMPKINS. Cucurbita pepo.

1. Connecticut. 2. Mammoth. 3. Harrison Pumpkin.

Plant the seeds in April or May, in very rich ground ; two plants
to a square rod are sufficient. Pumpkins are valuable food for the
table, either baked or stewed ; and valuable for fodder for fattening
cattle or swine. Great crops are raised in cornfields with Indian
corn, by dropping a seed in every eighth hill. The seeds produce
a valuable oil on expression. The Mammoth pumpkin has weighed
226 pounds. The Harrison pumpkin is another new variety, and
probably one of the most productive known. In 1840, and of this
variety, E. H. Derby, Esq., of South Fields, in Salem, raised a crop,
which produced at the rate of over 50,000 pounds to the acre.

PUMPKIN SUGAR. According to an article contained in Lou-
don's Gardener's Magazine, a method of making sugar from
pumpkins has been discovered by M. L. HorTman, in Hungary,
and the right secured to him by patent. In conjunction with
M. Devay, he had established a small manufactory at Zamdor,
where 4000 pounds of sugar had been made, some of which had

CLASS II. PULSE, VEGETABLE TOPS. 369

been refined. From between 2GOO and 2700 pounds of pumpkins,
100 pounds of sugar are obtained, and an equal quantity of
sirup. In making the sugar, the pumpkins are first cut in pieces,
and the seeds being separated, the pumpkins, together with their
rinds, are then grated fine, in the same manner as beet root, and
the juice, being extracted by pressure, is purified and evaporated
by the same process as that employed for the beet sugar. 100
pounds of pumpkins will yield as much sugar as 100 pounds of beet
root; yet it is stated, that more than thrice the quantity of pump-
kins can be obtained on a hectare of land than of the beet root ; and
that the juice is far preferable to that of the beet root, because the
latter more quickly ferments and spoils, while the juice of the
pumpkin retains its virtues during 24 hours.

The seeds yield, on expression, an excellent oil ; and from five
pounds of seeds, one pound of oil may be obtained.

In places remote from the seaboard, the making of sugar from the
pumpkin will probably obtain a preference over that of the beet
root ; so easily is the pumpkin raised.

47. SECHIUM. Mag. ofHort. Sechium edulis, or Siegos edulis.
A new vegetable from South America ; in size and form resem-
bling a very large bell pear; the skin smooth, of a pale green color;
the flesh solid. For the table it is prepared in a manner similar to
the squash, and is stated to be of a more delicate flavor. It has but
one single flat seed, which is larger than a Lima bean. A new
vegetable, imported by Mr. Buist, of Philadelphia, and altogether
unlike any thing before known or cultivated here.

48. SEA KALE. Crambe maritima.

A hardy perennial plant; a delicious and superior vegetable, as
yet but too little known. It is said to grow wild on various parts
of the sea-shore of Britain, where it is eagerly sought after in early
spring. The young, tender, and unexpanded leaves and stalks, in
a blanched state, are extracted from the pebbles and sand in which
they are found buried, and cut off several inches beneath the sur-
face, at the crown of the root. It will yet grow well in the interi-
or, in any good, deep, dry soil, for the root goes deep. The plants
should be placed in rows four feet asunder, and a foot or eighteen
inches in the row. In March, cover it with sand or earth, in boxes
or pots, to blanch it ; this renders it more beautiful to the eye,
more tender, and delicate. Or it may be forced, by covering the
pots or boxes with hot manure. Boil it thoroughly in water, or
milk and water is better ; serve it up with melted butter, like the
cauliflower. Sow the seeds as soon as ripe, and they readily vege-
tate, but if kept till spring, they require to be cracked. Plantations
are readily formed of pieces of roots two inches long, placed up
right beneath the soil.

49. SPINACH, or SPINAGE. Spinacia oleracea.

1. Round-Leaved, or Summer. 3. New Winter.

2. Prickly-Leaved, or Fall. 4. .Yew Zealand.

A most superior vegetable for greens ; an annual plant. The seeds
of No. 1 may be sown in a rich soil, from April to July. No. Q
may be sown in August or September for early spring. The New

370 APPENDIX.

Winter is a kind, not common, from France ; the leaves fourteen
inches long, eight inches broad, very thick and succulent. The
New Zealand (Tetragonia expansa) is a fine spreading plant, yield-
ing a supply of leaves during the whole summer. Sow this last
early, in a hot-bed, or warm situation, in April or May, and trans-
plant, giving them three feet space.

60. SQUASH. Giraumon.

A superior vegetable for boiling, baking, or stewing ; a native of
the warm latitudes.

1. Early Orange. 6. Long Yellow Crook Neck.

2. Early Long Warted. 7. Commodore Porter's Valparaiso.

3. Early Scallop. 8. Autumnal Marrow.

4. Acorn. 9. Scarlet Summer.

5. Canada Crook JYecfc.

The Early Orange is a new summer variety, very early, and of
superior quality. The Canada Crook Neck is, without doubt, far
superior to any and all others, for the late or main crop. It is fine-
grained, mealy, and of a sweet, excellent flavor. By being kept in
a dry and suitable temperature, they may be preserved till the fol-
lowing summer. Sow in April or May, as soon as the frosts are
over, and the earth becomes warm ; the early or summer varie-
ties in hills six feet asunder ; the winter varieties in hills eight feet
asunder, and four plants may remain in a hill.

AUTUMNAL MARROW SQUASH. Cucurbita succado.

Introduced to notice by John M. Ives, Esq., of Salem. A fine
new variety, of an ovate form, pointed ; the skin extremely thin, of
a cream color ; the flesh orange ; the grain delicate, flavor excel-
lent ; seeds large, pure white. Average weight, eight pounds. It
keeps well in winter.

The SCARLET SUMMER SQUASH is a new and beautiful flat va-
riety, from France, of the acorn species, of a fine scarlet color.

61. SWISS CHARD. (See BEETS, No. 2, Poirees.)

The finest kind of beet for greens is the Swiss Chard. The stalks
of this are of large size, white, tender, and excellent; they boil like
asparagus. It is sometimes called " Sir John Sinclair's beet."

CLASS III. — SALADS, PICKLES, SAVORY
HERBS, PRESERVES, &c.

62. BASIL. Ocymum basilicum.

An annual plant from the East Indies, sometimes used in salads
in France, but principally and extensively used in that country in
high-seasoned dishes and soups. The leaves are aromatic, and have
the strong flavor of cloves. Sow early, in a hot-bed or warm expo-

CLASS III. SALADS, PICKLES, HERBS, ETC. 371

sition ; transplant into rows a foot asunder, and a few inches apart
in the row.

CARAWAY. (See VEGETABLE ROOTS, No. 6.)
63. CELERY. Apium, graveolens dulce.

1. Large White Solid. 4. Italian.

2. Rose-Colored Solid. 5. J\'eu> Silver Giant.

3. Large White Hollow. 6. Celeriac, or Turnip-Rooted.
The stalks of the leaves, when blanched, are used as salads, from

autumn to spring; they are also boiled, to flavor soups, and some-
times to be used at dinner. Celeriac is cultivated for its root. alone ;
it is excellent sliced in soups, for its peculiar flavor; or, boiled till
tender, it is eaten with oil and vinegar ; or it is stewed, to flavor rich
sauces. This last kind is sown in April, in a hot-bed or warm ex-
position, and transplanted to fifteen inches asunder every way, in
moist, rich ground, but the plants are never earthed up. The
former kinds are sown in April or May, in fine, rich earth, and
shaded or covered with a board till the seeds vegetate. Transplant
to trenches a foot wide, a foot deep, the plants a foot asunder;
preserve every leaf, but destroy offsets. Earth up in dry weather,
to blanch the leaf-stalks.

64. CHERVIL. Ciosma cerefolium.

1. Common. 2. Curled-Leaved.

An annual plant ; the leaves have a warm and aromatic flavor,
and are esteemed for salads; also in high-seasoned dishes and
soups. Sow in rows a foot asunder, every three weeks, from April
to September.

66. CHIVES, or CIVES. Mlium schamoprasum.

A beautiful perennial ; a species of small onion. The tops are
used in early spring for salads, and the tops and roots as early
onions. It is cultivated by divisions of the roots, set six inches
asunder.

66. CORIANDER. Coriandrum sativum.

A hardy annual plant; the leaves are fragrant, the seeds aromat-
ic, of a pleasant, spicy flavor. They are used as spices and in con-
fectionary. Sown in April.

67. CRESS. Lepidium sativum.

1. Pepper grass, or Curled Cress. 3. Water Cress.

2. Broad-Leaved Garden Cress.

A hardy annual plant, of a spicy taste ; used as a garnish, and in
salads. It may be highly improved by cultivation. Sow as for
lettuce, and at intervals from April to September.

58. CUCUMBER. Cucumis sativa.

1. Early Frame. 5. Long Green Turkey.

2. Early Short Prickly. 6. Long White Turkey.

3. Early Green Cluster. 7. Lonrr Green Prickly.

4. Long White Spined. 8. Girkm, or West India.

A tender vine, an annual plant. The fruit is used raw in its
green state, sliced in vinegar. When young, they are extensively

372 APPENDIX.

used in pickling. Sow as soon as the ground becomes warm in
spring ; cover a half an inch deep ; plant in hills six feet asunder
every way, a dozen seeds in a hill, but leave finally but three.
The ground must be rich, and manured well in the hill. For very
early use, sow in small pots, in a hot-bed ; turn them into the open
ground in May, protecting from the sun and late frosts. For
pickling, plant from 10th of June to 10th of July, after a crop of
early peas, or a crop of hay. No. 3 is a short and productive kind
for open ground. The Green and White Turkey are fine, either in
the open ground or for early forcing.

69. ENDIVE, or SUCCORY. Cichorium endivia.

1. White Curled. 3. Broad-Leaved Bataman.

2. Large Green Curled.

A hardy annual from the East Indies ; esteemed for salads. Sow
as for lettuce, at intervals from April to July, in a very rich soil.
When fully grown, tie over the outer leaves to blanch the heads
for use. Boiled during three hours, like dandelions, and eaten plen-
tifully, endive has been found an effectual remedy for the jaundice,
as recently discovered by the physicians of France.

60. FENNEL. Anethum fceniculum.

This variety is perennial, a native of Italy. It is propagated by
seeds sown in April, or by divisions of roots. In a boiled state it is
served up with fish.

61. FLORIDA COFFEE. Mr. Dupont.

Such is the name described in the Florida Herald of an annual
pliint growing wild in Cuba, and now growing wild in some parts
of Mississippi and about St. Augustine. The grains, which are
pioduced fifty or sixty in a pod, are of the size of wheat, of an
olive color; their flavor superior to the green coffee of Cuba, be-
coming by age, in three months, equal to the best of coffee. A plant
of the easiest culture in any poor soil. An acre will produce from
1500 to 2000 pounds. This valuable plant is a native, and grows
abundantly in Attakapas, in Louisiana. Can this be Okra?

62. GARLIC. JIUium sativum.

A hardy perennial, a species of onipn; a native of the south of
France. It is propagated by a subdivision of the bulbs. These are
set in rows a foot asunder, and five inches in the row. Early in au-
tumn take up the roots and dry them.

63. HORSERADISH. Cochlcaria armoracia.

A hardy perennial plant. The long and branching roots have a
very strong and pungent taste ; and scraped in vinegar, they are
highly esteemed as salads in winter and spring. It is raised from
the crowns, each with an inch or two of root. These are planted
in a very rich, deep, and humid soil ; in rows a foot asunder, the
plants nine inches apart in the row. Or it may be raised from
small pieces of the roots, placed upright and buried an inch beneath
the surface. With sugar, the roots form a useful preserve.

64. ITALIAN CORN SALAD. ValeriancUa erior.arpa.

A new variety, superior to the common kind, and earlier. An
annual plant, which is used through winter and early in spring as

CLASS III. SALADS, PICKLES, HERBS, ETC. 373

a salad ; it is also valuable early in spring, when boiled as greens
Sow in August or September, cover lightly, and thin the plants to
three inches.

65. LETTUCE. Lactuca sativa.

1. Early Curled Silesia. 7. Brown Dutch.

2. Tennis Ball. 8. Magnum Bonum Cos.

3. Royal Cape. 9. Ice Cos.

4. Large Drum Head. 10. White Cos, or Leaf.

5. Savoy Cabbage, or Green Head. 11. Green Cos.

6. Large Imperial.

A hardy annual plant, one of the finest of salads known. The
milky juice of the plant produces drowsiness, like opium. No. 1 is
fine and early. No. 2 is fine and early, with small heads; both
these and the Royal Cape are the kinds best known and most highly
esteemed in the Boston market. The Cabbage or Head lettuce
grows spreading, with round heads. The Cos lettuce grows up-
right and oblong, and is sweetest. Sow in February and March, in
hot-beds, for early use, and transplant in April ; and at intervals of
three weeks, from April to September, in rows a foot asunder; the
large-headed kinds may remain a foot apart in the row.

66. MARJORAM. Origanum.

1. Sweet Marjoram. 2. Pot Marjoram.

The Sweet marjoram is biennial, a tender plant, a native of Por-
tugal; highly esteemed for its savory taste, in highly-seasoned
cookery. Sown in April in a hot-bed, or in a warm situation, and
transplanted. The Pot marjoram is a hardy perennial, a native of
Sicily; its uses are the same as the preceding. It propagates by
division of roots in spring.

67. MARTYNEA. Martynea.

An annual plant, with conspicuous, showy flowers. The green
pods are fine for pickling. Sow in May ; the plants may remain
two feet asunder.

68. MARIGOLD. Calendula ojficinalis.

The common marigold is a beautiful, annual, hardy plant, some-
times used in soups. Sow from April to May. The tops may be
preserved by drying.

69. MUSTARD. Sinapis alba.

An annual ; the young plants of White mustard are fine for sal-
ads. The seed of the Black mustard, (S. arvensis,) ground, is a
strong and most pungent seasoning for meat. A tea-cup of water
and powdered mustard is an instantaneous and powerful emetic to
dislodge poison from the stomach. Sow in April. A hardy plant,
of the easiest culture, and of the tallest kind.

70. NASTURTIUM, or INDIAN CRESS. Trop<Eolum majus.
An annual plant, a native of Peru. Its flowers, of a beautiful

orange color, serve as a garnish for dishes ; the leaves are excellent
;n salads, and the green pods make a pickle esteemed by many su-

32

374 APPENDIX.

perior to capers. Sow the seeds in April or May, an inch deep, on
the borders of fences or palings, as they are low climbers ; or sticks
of brush may serve as their support.

71. OKRA. Hibiscus esculentus.

An ornamental plant, extensively cultivated in the tropical coun-
tries of America; an ingredient in soups. The seeds, when ripe and
roasted, form, by infusion, a drink difficult to distinguish from coffee.
Sow early in May, cover an inch deep. Cultivate like peas.

72. PARSLEY. Upturn petroselinum.

1 . Curled, or Double. 3. Hamburg, or Large-Rooted.

2. Dwarf Curled.

A hardy biennial plant, a native of Sardinia. A well-known and
agreeable savory herb in stews, soups, and the gravy of roasted
meat. Sow in rows a foot asunder, from April to July. Soak the
seeds in a warm place for twelve hours, to make them vegetate;
water till the plants appear, as often as the ground becomes dry.

73. PEPPER. Capsicum annuum.

1. Long, or Cayenne. 3. Cherry, or West India.

2. Squash. 4. Sweet Spanish.

A tender annual plant, rising two feet or more in height; the
fruit round or oblong. The whole fruit and seeds, all but the Sweet
Spanish, have a most pungent and fiery taste. No. 1, when dried
and ground, forms the Cayenne pepper of commerce. No. 2 grow

and
11 var

pepper sauce, a seasoning

meat. A quart bottle of peppers will last a family for years, keep-
ing it filled with fresh supplies of vinegar. No. 4 has a delicate
taste, and is used as a salad. Sow in March in a hot-bed, in April
or May in the open air; transplant at the end of spring into a rich
soil, the plants two feet asunder every way.

74. RADISH. Raphanus sativus.

1. Early Frame. 6. Scarlet Turnip- Rooted.

2. Early Short-Top Scarlet. 7. Violet- ColoredTurnip- Rooted.

3. Early Long Salmon. 8. White Turnip- Rooted.

4. Purple Short-Top. 9. Black Fall, or Spanish.

5. Long White Summer, or Naples.

An annual plant; the root is long, of a pleasant and pungent
flavor; it is used in salads. Sow every fortnight, from April to
September, in a sandy, well-manured, and finely-pulverized soil.
Nos. 6, 7, and 8 are best for early sowing.

75. RAMPION. Campanula rapunculus.

A hardy biennial plant, a native of Europe. It rises to the height
of two feet, with handsome blue flowers. The root is long, white,
and in the shape of a spindle ; like the radish, it is eaten raw, having a
nut-like, pleasant flavor. In winter, the root and leaves are cut into
salads. Sow the seeds in May, a quarter of an inch deep, in a

large, has a thick shell or pulp, and when fully grown and still
green, it is the best of all for pickling. No. 3 is a very small variety,
irom the West Indies. It is used for pepper sauce, a seasoning for

CLASS III. SALADS, PICKLES, HEBBS, ETC. 375

warm situation, and water occasionally. Finally, thin the plants to
four inches asunder.

76. RAPE. Brassica napus.

A hardy biennial plant, valuable for greens early and late in
spring. It is used, mixed with mustard and cress or peppergrass,
as salad. The seeds produce a fine oil. Sow from April to June.

77. RHUBARB. Rheum undulatum.

A hardy perennial plant, a native of Asia. The leaves are very
broad, and two feet long. Their petioles or stalks are large, and
these only are used. They are agreeably acid and vinous, very
wholesome, and much admired, whether stewed alone with sugar,
for tarts and puddings or pies, or combined with other fruits. Its
use with us is fast increasing, and although its introduction to the
London market did not take place, it is said, till 1815, yet now, we
are told, a thousand cartloads are there annually sold.

Rhubarb Wine. The leaf-stalks of green-colored rhubarb, being
cut in pieces as for tarts, and bruised with a mallet, to extract the
juice, will make a delicious wine, quite equal to green gooseberry
wine, and very closely resembling Champagne. Of the red rhu-
barb a fine red wine is made.

Rhubarb Jam and Jelly. A superior jam, or jelly, is thus made
from the tender leaf-stalks of rhubarb, equal or superior to that from
currants, and of excellent flavor. To one pound of the stalks cut as
for tarts ; add one pound of loaf or brown sugar ; boil till the ingredi-
ents acquire a proper consistence. Unground ginger and lemon peel
added to the jelly have been found a decided improvement. Buck's
Early Scarlet rhubarb has a preference in point of color, which is
beautiful red ; it is also of fine flavor, though not, perhaps, superior, in
this respect, to other varieties. Rhubarb will answer for jelly three
months before the currant is ripe. An excellent preserve is also
made of rhubarb. For this purpose the stalks are cut into inch
pieces, and preserved in the usual way, with sugar.

VARIETIES.

1. BUCK'S NEW EARLY SCARLET RHUBARB. A new and beau-
tiful variety, and very early. The stalks and the juice are of a
beautiful red color, and quite as high-colored as the juice of red
currants, and of excellent flavor. Fit for use, in our climate, in
April.

2. TOBOLSK. A new and very superior variety ; the earliest of
all the early, not excepting, perhaps, Buck's Early Scarlet. The
stalks are of a beautiful pink color, and of excellent flavor. Origin-
ated in England by Mr. Youle, and fit for use here in April.

3. DULLEY'S GOLIAH. A new variety, which grows to a very
large size.

4. DULLEY'S ADMIRAL. A variety of a still more recent date, and
remarkably large.

5. ELFORT RHUBARB. (Var. Undulata.)

6. GIANT RHUBARB. A new and large species.

376 APPENDIX.

7. WILMOT'S EARLY RED. Early and fine, with red stalks.

8. MYATT'S VICTORIA. A magnificent production, with leaves
and stalks of enormous size, exceeding, in this respect, all other va-
rieties. New, and of excellent quality.

9. AUSTRALIAN RHUBARB. (Rheum Australe.) Loud. Mag. —
A new variety and valuable acquisition ; later in its vegetation than
any other kind : it also continues to grow vigorously, and to furnish
a supply of leaves long after all other varieties are gone, or till hard
frosts. By protection and a frame, it lasts till January. The flavor
of Rheum Australe resembles apples ; and, though thought by some
to be more medicinal in its effects than other sorts, yet those who
have used it for years, have never found it prove injurious.

CULTIVATION. Sow the seeds in September, an inch deep, in a
rich, dry, deep, sandy loam, and they vegetate with certainty. In
spring, their vegetation is less sure. Water frequently, but very
moderately, and shade from the scorching sun till their roots are
strong. But the particular and finest named varieties are only
raised by dividing the roots. Plant the roots in a rich, very deep
soil, in rows four feet asunder, and three feet distance in the row.
Young seedling plants only need to be protected the first winter by
soil. Rhubarb may be forced very early, by being covered with boxes
or barrels, surrounded by horse manure at the top and sides. The
rhubarb is highly deserving of cultivation by every family.

78. SAGE. Salvia officinalis.

A perennial savory plant, extensively used as a seasoning for
various meats. It is cultivated by division of the roots, or from the
seeds sown in April or May. Before the plant blossoms, the tops
are clipped and dried for use. ,

79. SAVORY. Satureja.

The Summer Savory is an annual plant, from Italy. Its leaves
have a warm and aromatic taste, and are used in seasoning meats,
&c. Sow in April or May, and shade the ground till the plants
have taken root. Winter Savory is a perennial, and is raised from
seeds, or from slips of roots.

80. SESAMUM ORIENTALE, or BENNE.

An annual herbaceous plant, rising to the height of two feet ; the
stalk four-cornered ; the leaves oval, oblong, opposite ; the flowers
in spikes, like the foxglove; the seed very small, like mustard;
they are used, like rice, for food. Cultivated throughout Asia and
Africa, and the West Indies, also in the Carolinas, for food, but
more especially for the oil which is obtained from the seeds on ex-
pression. Nine pounds of seed, it is stated, yield two quarts of oil,
perfectly sweet, and never becoming rancid. This oil is pleasant,
and equal to olive oil for food. It is also used, mixed in the beau
tiful varnish of China and Japan. A plant of the easiest culture.

81. THYME. Thymus vulgaris.

A low-growing, savory plant. The tops, either green or dried, are
ooiled in soups, and used as a seasoning for various meats and sauces.

ORNAMENTAL TREES, ETC. 377

Sow the seeds in April, cover a quarter of an inch. There are two
kinds, the Common and the Lemon thyme.

82 TOMATO. Solanum lycopersicum.

An annual ; a trailing plant, a native of South America, and now
most extensively used in Italy, where it is called Pomi d'Jlmore, or
Love-Apple. The fruit, which is produced in great abundance, is
nine or ten inches in circumference, round, flattened ; it resembles
the capsicum, or peoper. It is used in soups, and stewed it forms a
fine sauce, of a pleasant acid flavor. The fruit, when ripe and red,
is cut in halves, and squeezed sufficient to extract the water and
seeds, and, being put in a pan, with a pepper, or capsicum, and a
small portion of beef gravy or butter, it is stewed over a slow fire
for an hour ; is afterwards rubbed through a sieve into a clean stew-
pan and simmered a few minutes, salt and pepper having been add-
ed. A superior and wholesome vegetable. The tomato is reputed
to be possessed of highly-valuable medicinal virtues, and forms a
most wholesome article of food. With sugar they form a very
valuable preserve. It may be sown in April, in a hot-bed ; or in
May, in a warm situation, and transplanted as soon as the season
will admit. A middling soil produces more fruit and less vines
than a very rich soil. Extensively used wherever known.

ORNAMENTAL FOREST TREES AND SHRUBS,
CLIMBING PLANTS AND HONEYSUCKLES.

I will here briefly enumerate or describe a few of the most orna-
mental hardy trees, shrubs, &c. — those sorts, particularly, which
may be easily obtained, and at moderate prices ; a just proportion
of which are at this day considered indispensable appendages in
every handsome garden.

The finest effect is produced where an extensive range of trees
is formed in continuous clusters of each particular species ; thus
masses of pine may be succeeded, but not too abruptly, by clusters
of larches, and these being succeeded by elms, lindens, or other
trees. Outside every tree is allowed space, that thus they may
preserve their lower limbs and fine forms entire.

In the disposition of trees and shrubs for avenues and the borders
of walks, it is recommended to set them on either, or on both sides,
in four ranks or ranges, according to their heights.

The first range, or that nearest to the avenue or walk, to consist
of roses and shrubs of the lowest growth.

The second range to consist of shrubs, &c., which never attain
to a greater height than from six to ten feet.

The third range, to consist of those trees which never attain to
a very great height.

The fourth range, or outer rank, to consist of those trees only
which attain to the greatest elevation.

32*

378 APPENDIX.

But, in forming avenues, whether gently meandering, or in direct
lines, to be perfectly beautiful, to be consistent with nature, and the
most consummate modern art, allow uncommon and proportionate
width and space ; width also for spacious borders. Set the trees, not
in direct or continuous lines, but in irregular clumps ; each clump
being either all varieties of the same family, or of the same kind, as
nature sows the ground. Clusters of other distinct families, or spe-
cies of trees or shrubs, to succeed each other alternately, allowing to
each individual tree sufficient space, and leaving distance, or more
or less spacious openings between each clump, where the prospect
requires. Yet, wherever it is desired to exclude or bound the pros-
pect, set each clump or family contiguous, so as even to overlap.
For those continuous clumps, the following order of arrangement has
been suggested by Mr. London, as appropriate : 1. Oaks, inter-
mixed with a few larches ; 2. Chestnuts, and a few pines; 3. Syca-
mores; 4. Lindens; 5. Elms; 6. Oaks; 7. Larches; 8. Spruce
firs ; 9. Pines ; 10. Beeches. Other and beautiful trees or shrubs
may also here find conspicuous space, as clumps of Purple beech, of
Scotch laburnum, &c. &c. &c.

Those marked thus * are evergreens.

" " " t will admit of frequent repetition.

" " " jt being very handsome, will admit of very

frequent repetition.

" " " S. S. require protection in winter, in north-

ern climates.

CLASS I. — TREES OF THE TALLEST GROWTH,

FOR THE FOURTH OR OUTER RANGE.

1. tfABELE, or SILVER LEAF. Populus alba.

A tree of rapid growth, rising to a great height ; the leaves are
cordate, pointed, of a very dark green above, perfectly white and
woolly or downy beneath. The petioles are slender, and, like the
aspen, are set in motion by every breath of wind ; and the lively
contrast of the upper and under surface gives the tree a striking
appearance. It is raised from suckers.

2. ffAiLANTHUs, or TREE OF HEAVEN. JKlanikus glandulosa,
A tree from Japan or China, which there rises to an enormous

height; with a slender and very straight trunk; the leaves are
pinnate, and from three to four feet in length ; the leaflets very
numerous and beautiful. An elegant tree of extremely rapid
growth. It answers well in the latitude of Boston. It is sometimes
called Tallou, or Tillou. It is raised from seeds and from suckers.

3. (1.) ASH. Fraxinus excelsior.

A fine, stately tree, which rises to a height of sixty feet, with
pinnate leaves. The timber is very strong and compact. Raised
from seeds.

(2.) MASNA ASH. F. rotundifolia. This tree is from Calabria; it

ORNAMENTAL TREES, ETC. 379

grows tall and stately, with pinnate leaves. Manna is procured
from this variety. That which naturally exudes is called tear
manna ; but that which is obtained by incision is called canulaied
or flaky manna.

4. {BEECH. Fagus sylvestris.

The F. ferruginea, or AMERICAN BEECH, is a tree of a tall and
majestic form; the leaves oval, acuminate, serrate, shining ; the
fruit small, triangular ; the kernel sweet ; it affords an oil. The
timber is fine. It is raised from seeds.

5. {BUTTON WOOD. Platanus occidentalis.

A tree which sometimes attains an .enormous size. Its growth is
very upright; its leaves very large, alternate, of a beautiful shining
green, and deeply lobed ; the flowers are a globular ball, an inch in
diameter. The bark is smooth, separating in scales. A noble tree.
It is raised from seeds.

6. S. S. {CAMPHOR. Laurus camphora.

A native of Japan; a tree rising one hundred and fifty feet in
height, which M. Michaux is persuaded will do well in Georgia.
It may succeed in Florida. The leaves are oval, pointed ; the
flowers of a white color ; the fruit deep purple. The wood of the
tree, and especially the root chopped small, yields camphor by
distillation in water.

7. {{CATALPAS. Bignonia catalpa.

A native of America ; a large tree, with a round head ; the leaves
are very large and cordate, of a bright green ; the flowers are in
very large clusters, of a white color, touched with purple ; they
appear in July, and are very showy and beautiful. Long cylin-
drical pods, a foot or more in length, enclose the seeds. The bark
is tonic, stimulant, and powerfully antiseptic. It is raised from
seeds. The timber is very durable.

8. VIRGINIA CHERRY. See page 223.

9. (1.) {{HORSE CHESTNUT. JEsculns Mppocastanum.

A noble and extremely hardy tree, evidently from Northern Asia.
It rises from fifty to sixty feet, in elegant and compact proportion.
The leaves are large, palmated, in five leaflets on a common petiole,
of a dark green, and the tree forms an impervious shade; the
blossoms appear in May or June ; they are in large clusters, of a
white color mottled with red, and of a superb appearance. The
fruit is large, enclosed in a prickly hull. They are devoured by
cattle. They produce a fine starch. It is raised from seeds.

(2.) (^VARIEGATED-LEAVED HORSE CHESTNUT. JE. fol. varieg.
A new variety, of a very remarkable and striking appearance, which
originated in the nursery grounds of the author, and was there first
discovered in 1841. Some of the leaves are wholly of a pure white
color; others of a pure white on one half to the central division;
others striped with pure white and green.

10. {CYPRESS.

We enumerate two varieties, 1st, Deciduous Cypress, (Cupressus
disticia,) a native of the Southern States, where it grows to an enor-
mous iu0, vary erect and stately, and bear* the climate in the lati-

380 APPENDIX.

tude of Boston. The foliage is light green, and very delicate.
2d, *\White Cedar, (Cupressus thyoides,) a tree which rises, with a
very straight trunk, from seventy to eighty feet; the leaves are flat-
tened and branching ; a beautiful evergreen tree.

11. {ExM. Ulmus. Scotch Elm, Wych Elm. Ulmus montana.
The leaves are large, oval, acuminate, pointed, serrated. The

tree grows erect, and sometimes attains an enormous size. The bark
assumes a black cast. The timber is very valuable. 1. American
Elm. (U. Americana.) The growth of this variety is very irregular ;
it attains a large size and height, and the branches droop like the
willow. It rises sometimes to a hundred feet. 2. Red Elm. Slip-
pery Elm. (Ulmus rulrra.) Another handsome variety. The bark
of the red elm is medicinal ; it is highly nutritious, and is capable
of sustaining human life. 3. Cork Bark Elm. (U. suberosa.) All
these varieties are fine for avenues and lawns. 4. Ulmus ejfusa. A
remarkable tree, distinguished from all others, both in winter and
summer. A new variety.

12. {{LiME, or LINDEN. Tilia.

The European Linden rises in an elegant and pyramidal form.
The American, or bass wood, has a round head ; the leaves are large,
alternate, round, obtusely pointed, cordate, serrated; the blossoms,
though not showy, have a sweet and highly-fragrant odor. Both
varieties are of rapid growth, and form fine shades for streets and
lawns. The wood is light, soft, and not liable to split. The Tilia
of Holland is another beautiful European variety, with red wood.
Raised from seeds and layers.

13. "{HEMLOCK. Pinus Canadensis. Weeping Spruce.

An elegant tree, and neglected for no other reason than because
it is so common. The foliage is very delicate. The tree rises from
seventy to eighty feet. The bark is used in tanning leather. Raised
from seeds.

14. {{LARCH. Pinus larix, Larix Europea, •

Sometimes called Scotch Lurch. This is a noble tree, of a pyramidal
form, and larger and more valuable than the American variety. Its
branches are disposed in stages, and grow in a horizontal direction ;
it is of extremely rapid growth, will flourish in almost any soil, and
resists the severest cold ; a beautiful tree while in leaf; its timber
is valuable, and of great durability. As the tree advances, the
branches droop, growing somewhat pendent; it then becomes a splen-
did tree, and incomparably more beautiful than the American va-
riety. This tree is said to be cultivated in England, for timber, to a
far greater extent than all other trees beside, and is thought to be
the most valuable of all timber trees grown in Britain, from its rapid
growth, and great strength and durability. It serves for a great
variety of uses, and answers many of the purposes of oak.

15. {AMERICAN LARCH, or HACMATAC. Pinus microcarpa.
This tree is of rapid growth ; it attains to the height of eighty or

one hundred feet. The tree is beautiful while in blossom and in
leaf, and has a sweet odor. The timber is heavy, very strong, and
exceeding durable

ORNAMENTAL TREES, ETC. 381

16. {LocusT. RoUna pseud-acacia.

A tall, beautiful tree, of very rapid growth, with pinnate leaves ;
the flowers are produced in racemes; they are white, and have &
sweet, fragrant odor. This tree, so valuable for its timber, is liable
to the destructive attacks of a worm. In some of the calcareous
soils of New Jersey, and where the locust is never annoyed by the
borer, no tree is found to be so profitable to raise for timber as this.
In that climate, the tree grows very tall and exceedingly rapid. And
many hundred trees wilfgrow on an acre, and the timber commands
a very high price. A tree of the easiest culture, either from seeds or
division of roots.

17. JHoNET LOCUST, or THREE-THORNED ACACIA. Gkditschia

triacanlhos.

A tree of rapid growth, which attains a stately size. The foliage
is beautiful ; the leaves are pinnate ; they close at night ; the seed
pods are a foot or more in length. The tree is armed with triple or
branching thorns, sometimes a foot long, of formidable appearance.
A hedge, properly trained, would soon be impassable to man or
Deast. The stems should be allowed to rise six feet in height, when
they must be checked in their advancement to force out lateral
shoots.

18. {{MAGNOLIA, BLUE FLOWERING. M. acuminate.

This tree is very hardy. It rises erect and in beautiful form to a
great height in a congenial climate. The leaves are handsome ; the
flowers are of a blue color.

19. {SCARLET MAPLE. Acer rubrum.

A large tree, of a very handsome form ; the leaves are cordate,
lobed, dentate, downy beneath. The blossoms appear early in
April; they are of a rich crimson hue. The leaves in autumn
change to beautiful deep crimson.

20. {SUGAR MAPLE. Acer saccharmum.

A beautiful tree, of medium height ; the leaves are large, three
or five-lobed ; from its sap sugar is produced , a tree of utility.

21. *#WHITE PINE. Pinus strobus, or Weymouih Pine.

A beautiful evergreen tree, which has been termed the Palm tree
of the north. It rises, with a straight trunk, to an enormous height.
Mention is made, in Cox's Travels, of a tree at the mouth of the Co-
lumbia River forty-six feet in circumference, one hundred and fifty
feet to the lowest branches, and three hundred feet high, there
called by the traders Roi des Pins. The leaves are very delicate
and beautiful ; the timber extremely valuable.

22. *PINUS LAMBERTIANA.

A splendid genus of the Fine, discovered by Douglas in the north
of California. One specimen seen measured two hundred and fifteen
feet in height, and fifty-seven in circumference. The cones measure
sixteen inches in length.

Pinus Douglasi, Pinus grandis, and Pinus monteola, are de-
scribed as immense and beautiful trees, found growing on the North-
west coast of America.

23. ELASTIC PINE.

A new and remarkable variety of pine, found growing in the
valley of the Columbia River ; the leaves resemble those of the Pitch

382 APPENDIX.

pine, but are not so large and long. The bark and the trunk of the
tree resemble the larch. The trees grow tall and straight, and are
without limbs, except near the top. The wood is firm and elastic,
and so strong that it is exceedingly difficult to break a limb of an
inch in diameter. The tree, it is stated, is admirably calculated for
masts and spars, from its great elasticity and strength.

24. *{{SILVER FIR. Fir Balsam, BalmofGikad, Pinus balsamea.
A native of the northern parts of America. An evergreen tree,

of a tall and elegant appearance ; the leaves are of dark green above
and of a silvery hue beneath ; a tree much admired for the beauty
of its form and foliage.

25. *{SPRUCE. Pinus.

The Black Spruce (P. nigra) and the Red Spruce (P. rubra) are
ornamental varieties, and deserving a place in every large garden.
The branches of most of those varieties incline to grow horizontally.

26. *{{NORWAY SPRUCE FIR. Pinus abies.

The branches, as the trees advance, grow pendent or drooping,
and are of a dark green color, and most strikingly picturesque. The
most beautiful and splendid tree of all the evergreen or fir tribe for
northern climes, and nearly equalling in beauty the cedar of Lebanon.

27. {{SYCAMORE. Acer pseudo plcdanus.

The tree grows tall and of elegant form ; the leaves are very
large, broad, of a dark green hue. A tree of ornament. 2d, Striped-
Leaved Sycamore, (d.fol. var.) A variety with beautiful striped
leaves.

28. {{TULIP TREE. Lirwdendron tulipifera.

A very beautiful, majestic tree, which rises, with a straight trunk,
to the height of eighty or a hundred feet. The leaves are large, of
a singular form, of a bright green. The flowers appear in June, and
much resemble the tulip; of a greenish yellow, touched with red.

29. {{WEEPING WILLOW. Salix Babylonica. PARASOL.

A well-known tree, rising to the height of forty or fifty feet ; its
branches drooping ; one of the most elegant of all shade trees. Its
outline, when standing insulated, is pleasing and very striking. 2d,
Golden Willow. (S. vitellina.) A variety of a gold color, which at-
tains a stately size.

30. {NAPOLEON WILLOW.

A variety raised from the tree which grows over the former tomb
of Napoleon, at St. Helena. It is at least equally as hardy, but the
tree droops less than the Weeping willow.

CLASS II. — TREES OF SECONDARY HEIGHT,

FOR THE THIRD RANGX.

31. {ACACIA, PURPLE FLOWERING. Robinia viscosa.

A tree which never grows tall ; the young wood is glutinous, and
the flowers are of a purple color, and in large racemes.

32. {LARGE DOUBLE FLOWERING ALMOND. See page 211.

ORNAMENTAL TREES, ETC. 383

33. ALNUS CORDIFOLIA.

A new and very beautiful species of alder. A highly-ornamental
variety, with large heart-shaped leaves.

34. {CHINESE DOUBLE FLOWERING APPLE. See page 83.

35. {RED SIBERIAN CRAB. See page 83.

36. {YELLOW SIBERIAN CRAB. See page 83.

37. {CURLED-LEAVED ASH. Fraxinus atrovirens.

A very curious and striking variety, a most singular tree. The
growth is very upright; the young wood very thick and stout;
the leaves curled, of the darkest green shade.

38. GOLDEN ASH. Fraxinus aurea.

The bark of this singular variety is of a gold color.

39. CHINESE ASH. Fraxinus sinensis.

An ornamental and singular variety ; the leaves are small and very
narrow, of a dark green shade. The young wood is reddish black.

40. {WEEPING ASH. Fraxinus pendula,

A variety, with pendent branches, and very ornamental.

41. {{PURPLE BEECH. Fagus purpurea,.

A tree remarkable for its leaves, which are of a dark crimson or
purple hue, which appear to most advantage in June or July. In
autumn they fade to purplish green. It is eminently beautiful.

42. {{MOUNTAIN ASH- Sorbus auciiparia, or Roan Tree.

A tree rising, in an elegant and pyramidal form, to the height of
thirty feet. The tree itself is an ornament, and its flowers, which
are in large clusters. In autumn the tree is covered with large
clusters of red berries, and its appearance at this time is very striking
and beautiful. A new variety, of France, has yellow berries.

43. S. S. {{CABBAGE TREE. Chanuerops palmetto.

A superb tree, growing on the shores of the ocean, from Cape
Hatteras to the Gulf of Mexico. It rises, with a straight trunk, to

the height of forty or fifty feet, but never branches. Its regul
summit is crowned with tufts of palmated leaves of a shining green,
their footstalks twenty inches long; the undeveloped leaf is folded

like a fan, and opens five feet in diameter. The fruit is a small
berry, and in clusters. The wood is spongy, and has therefore been
used in the construction of forts. It resists the sea-worm.

44. S. S. *{{CARICA PAPAYA.

A beautiful evergreen, which Mr. Bartram pronounces the most
graceful and elegant production known. It grows only in the
southern parts of the Union. It rises fifteen or twenty feet, but
never or but seldom branches. Its trunk is straight, smooth, of a
bright ash color, and polished like leaf-silver. Its top is spherical,
and formed of very large lobe-sinuate leaves, supported on very long
footstalks. The fruit, like figs, comes out singly, and in the axils of
the leaves, and in continual succession. The tree is in continual
flower.

45. *RED CEDAR. Juniperus FiVg-miaca.

Or B'atk Cypress. A dark evergreen tree, of conical form. The

384 APPENDIX.

wood is extremely durable, and has a fine odor. Hedges formed of
this material, by clipping, become remarkably compact.

46. JDOUBLE FLOWERING CHERRY. See page 240.

47. tJCuiONANTHUS, or WHITE FRINGE TREE, MOUNTAIN

SNOW DROP TREE. Chionanthus Virginia/Co.
A low-growing tree, with numerous branches ; the leaves are large,
oblong, entire, nearly opposite ; the flowers are in long bunches, of
pure white, resembling flakes of snow, or cut in narrow segments,
like fringe ; the berries are black ; they contain an oblong, hard seed.
An elegant tree.

48. S. S. {{FRANKLINS. Gordonia pubescens.

A tree growing from six feet to thirty feet in a congenial climate.
Universally admired for its large and beautiful white flowers, with
a yellow centre, and of extraordinary fragrance.

49. HERCULES'S CLUB. Angelica Tree. Jlralia spinosa.

A tree of low growth, of a singular aspect; the limbs are covered
with stiff thorns ; the flowers are in large bunches, and last a long
time.

50. JUDAS TREE. Cercis siHquastrum.

A low tree, which produces its flowers very early, before the ap-
pearance of the leaf; it is at that time an ornamental variety

51. KENTUCKY COFFEE TREE, or BONDUC. Gymnodadus Can-

adensis.

A singular tree in its appearance ; the young wood is remarkably
stout and thick ; the berries are said to be used as coffee.

52. IJLABURNUM. Cytissus laburnum, or Golden Chain.

An elegant, small tree ; there are two varieties, the common, and
the ALPINE, or SCOTCH ; the latter is the most beautiful, a native of
the Alpine Mountains ; the leaves are pinnate ; the blossoms are
produced profusely, in long, pendent clusters, or racemes, near a foot
in length, of a bright yellow color, and splendid ; one of the most
beautiful of all trees when in bloom, and the greatest ornaments of
the garden. In France there is a new white blossom variety.

53. ffMAGNOLIA.

Of this splendid tree there are many varieties; all are beautiful.

1. Chinese Purple Flowering, (Magnolia obovata,) with flowers
of a fine violet purple outside, and white within.

2. H7%e Chandelier Magnolia, or Yulan. (Magnolia ecnspicua.)
Another Chinese variety, with large, elegant white flowers ; these
grow in clusters resembling a chandelier.

3. ttThe Magnolia cordata, or Yellow Twice Flowering. The
flowers of this variety are yellow. A very beautiful and hardy tree.

4. ^Magnolia glauca; for description, see third section.

5. tt Splendid Magnolia macrojihyUa, large-leaved. The leaves
of this variety are over two feet in length ; the blossoms very large,
and of a yellowish white, very beautiful, with a fine odor.

6. ^Magnolia purpurea. Highly spoken of by Mr. Loudon.

7. H Magnolia tripetala. (Umbrella Tree.) A tree which rises to a

single
odor

very moderate height, with very large leaves, and very large sin
flowers, five inches in diameter, of a white color, and fragrant od

ORNAMENTAL TREES, ETC. 335

S. S. *\\Great Flowering Magnolia. M. grandtflora. A tall,
superb evergreen tree, rising in a congenial climate to the height of
sixty or eighty feet; the leaves are oblong, of a shining green. The
flowers are very large, of a fine, fragrant odor. It does not bear a
northern climate.

54. |AsH-LEAVEB MAPLE.

A new and beautiful tree of the first class. The leaves in five
leaflets, serrate, greenish yellow ; the young wood is green.

55. {{MOUNTAIN SNOW DROP. Chionanthus montana.

The tree rises from ten to twelve feet in height ; the leaves are
oblong, broad, laurel-shaped, of a blackish green; the flowers are
in clusters, very singular and white, like flakes ot snow. Last of
May and June.

56. {CHINESE PAPER MULBERRY. Brousonetia papyrifera.

A large tree, with a round head ; the leaves are large, rough ; some
are cordate, some entire, some five-lobed. The fertile and barren
blossoms are produced on different trees. The tree is of rapid
growth, and ornamental.

57. {{CHINESE MULBERRY. Morus multicaidis. See Appendix.
A beautiful tree, of rapid and upright growth ; leaves very large and

cordate ; the upper surface is curled or convex, of a deep shining green.

58. {{OSAGE ORANGE. Madura auraniiaca. Bow-Wood,

A native of the Arkansas and Missouri, where it rises, in beauti-
ful proportion, to the height of sixty feet, and has been pronounced
one of the most beautiful of our native trees. The leaves are oval
and lanceolate, of a bright shining green ; they resemble those of
the orange, and the branches, like those of the orange, are covered
with long thorns. The fruit is nearly as large as an ostrich's egg,
of a golden color, and the trees, when laden with fruit, appear splen-
did, but the fruit is not eatable. The wood, according to Mr. Sevier,
Member of Congress for Arkansas, is perhaps the most durable in
the world, and for ship-building esteemed preferable to live oak ; it
is valuable for furniture, as it receives the finest polish, and yields
a fine yellow dye. It is remarkably tough, strong, and elastic, and
preferred by the Indians to all other wood for bows. It deserves
trial for hedges. I know of no wood so beautiful for this purpose.
Perfectly hardy on the hills near Boston, but not in every valley.

59. *{Pimjs CEMBRO. Bon Jard.

A medium-sized tree, of a beautiful form, with a straight tmnk ;
the leaves are very long, like those of the Pinus strobus ; they grow
in fives; the cones are roundish, the size of an egg; they contain
large seeds, which are eatable and good. The wood of this tree ex-
udes a powerful and pleasant odor. At the Chateau of Tarasp, in
Switzerland, every apartment is wainscoted with the wood of the
Pinus cembro, and various articles of the furniture are formed of
this wood, and, although the wainscoting is now some centuries
old, it still exudes, with undiminished strength, an odorous perfume.
Bull. Univ. (Loud. Mag.)

60. (1.) PEACH. \DouUe Flowering Peach.
Highly ornamental when in bloom. See page 198.
(2.) Jlmyrdalua Alucrocurtxz. (3.) Amygdoluj oricntali*

33

386 APPENDIX.

61. JJS. S. PRIDE OF INDIA. Mdia azedarach.

A tree from India or China, of very rapid growth, much used in
the southern cities for ornamenting streets. The leaves are pinnate,
of a deep shining green, and beautiful ; the flowers are in large, ob-
long clusters, of a bluish white or lilac, and of a fragrant odor.

62. ftSHEPARDiA, or Buffalo Berry Tree. See page 317.

63. }:*SWEDISH JUNIPER. Juniperus Suedca,

A hardy and beautiful evergreen tree, which does not rise to a
very great height. - Its appearance is very singular when trained in
a narrow, pyramidal form, by tying in the branches.

64. {TUPELO TREE. Jtyssa vilksa, or Gum Tree.

A beautiful tree, growing tall and handsome ; the leaves resem-
ble a regular star. It is sometimes found in woods as far north as
Boston.

65. BLACK WILLOW. Satix nigra.

A low tree ; the young wood of this variety is of a shining deep
violet or black, and covered with a pale blue bloom.

66. JRiNG WILLOW. Salix annvlaris.

A very curious and singular tree ; the leaves are curled in the
£>rm of a ring 6r hoop. Also called Hoop Willow.

67. ^VENETIAN SUMAC. Ekiis colinus. Smoke Tree. Purple

Fringe Tree. Aaron's Beard. Jupiter's Beard.
An elegant shrub or tree, rising from six to twenty feet, with a
round head ; the leaves are round, and have the bdor of citron. The
flowers are very striking, and have a beautiful appearance ; they
appear in June, are in large tufts, of a purple color. In September
and October they change, and appear like masses of wool. One of
the most beautiful shrubs ; its appearance is very' conspicuous and
superb.

68. S. S. ftWiLD ORANGE. Cerairus Caroliniana.

A beautiful evergreen tree, of rapid growth, found growing OR
the coasts of 'the Carolinas, Georgia, and Florida, rising to the
height of from thirty to forty feet. The leaves are three inches
long, oval, acuminate, smooth and shining above, and the tree
affords an impenetrable shade. The flowers are small and numer-
ous ; the fruit nearly black ; the pulp, which is not eatable, encloses
a soft stone.

CLASS III. — TREES OF LOW GROWTH, OR SHRUBS,

TO TKJI FEET,
FOR THE SECOND RANGE.

69. JRosE ACACIA. Robina kispida.

A low-growing shrub, which product's a succession of large clus-
ters of pale blue or purple flowers.

ORNAMENTAL TKEES, ETC. 387

70. {{ALTHEA. Hibiscus Syriacus. JL plena. MChea frutex.

A native of Asia, but bears the winters of Boston perfectly well.
One of the most ornamental of all shrubs, rising to the height of from
six to twenty feet. The leaves are three-lobed. The chief varieties
of the Double Althea are the Double Blue, Double Purple, Double
Red, Double White Striped, or Pheasant Eyed, and Double White, &c.
&c.- This last does not flower well in the latitude of Boston. The
Altheas commence flowering not long after the hardy roses are gone,
and continue blooming till late in autumn. They are very beauti-
ful, and indispensable in every good garden.

71. {{AZALEA.

This variety of honeysuckle is much admired. The pink and the
white are the most common, and are natives of our woods ; they
are extremely fragrant and beautiful when in bloom. The varie-
ties known in cultivation may exceed a hundred.

72. CALYCANTHUS. C.floridus. Jlllspice, or Sweet-scented Shrub.
A hardy shrub, rising six or eight feet in height ; the flowers are

of a brown purple or dark red, of an agreeable odor, like spices.
The leaves and the wood are very fragrant.

73. {CHINESE CALTCANTHUS.

A variety with white flowers ; there is another Chinese variety
with y ellow flowers.

74. {WEEPING CHERRY. See page 223.

75. {COLUTEA.

Of this shrub there are the Colutea arborescens, with clusters of
yellow flowers during summer — and seed in a thin, inflated, mem-
braneous case ; also the C. Pococki, with dark yellow flowers. Both
are ornamental.

76. MISSOURI or JEFFERSON CURRANT. Ribes Missouriensis.
A shrub rising to the height of six feet, with clusters of bright

yellow flowers, of a fragrant odor in spring.

77. INDIAN CURRANT. SympTtoria glomerata.

A low shrub ; the leaves are very small, oval ; the fruit, for which
alone it is remarkable, is profusely clustered on the branches, and of
a red color, but not eatable.

78. {PROFUSE FLOWERING CURRANT. Ribes multiftorum.
Has long bunches of flowers, and is but little known.

79. {SNOWY FLOWERING CURRANT. Ribes niveum.

Flowers white, pendent, and abundant, and ornamental. The
fruit is black. A fine, hardy, ornamental shrub, brought by
Douglass from the N. W. Coast. See CURRANT.

80. DIRCA PALUSTRIS.

Leather Wood, so called from the uncommon flexibility of the tree
and its branches. It rises from four to six feet, in form of a tree ;
the flowers are yellowish white ; the leaves are oval.

81. BLOODY DOGWOOD. Cornus sanguined. Red-twigged Dog-

ioood.
The flowers are produced in clusters, but neither these nor the

388 APPENDIX.

leaves are very striking. In winter the wood assumes a beautiful
crimson color, and in that season is much admired.

82. WHITE FLOWERING DOGWOOD. Cornus alba.

A shrub not very uncommon in our woods, producing a profusion
of blossoms of a dull white, resembling the single rose.

83. {ENGLISH FLY HONEYSUCKLE. Lonicera xylosteum.

A small tree or shrub, rising to the height of seven or ten feet;
the leaves are dark green above, downy beneath; the flowers
small, of a straw color, but not very conspicuous ; the berries are
bright red; the shrub is considered ornamental; the flowers ap-
pear in June and July.

84. {{RED TARTAREAN HONEYSUCKLE. Lonicera tartarica.
An elegant shrub, rising from four to ten feet in height. The

flowers are small, of a pale red color, very beautiful and fragrant,
and appear early in April. This shrub is much admired.

85. {{CAUCASIAN or WHITE TARTAREAN HONEYSUCKLE.

A variety of the last named ; a most elegant shrub, with blossoms
of a pure and beautiful white.

86. {{DWARF FLOWERING HORSE CHESTNUT. JEsculus ma-

A native of America ; it rises to the height of five or six feet, pro-
ducing large spikes of beautiful white flowers, of a fine odor and ele-
gant appearance.

87. S. S. {HAUESIA. Snow Drop Tree, or Silver Bell.

There are two varieties of this tree, the H. diptera, and H. tetrap-
te.ro. ; the former the two-winged, the latter the four-winged — the
blossoms are pendent, and of a pure white, bell-formed and beautiful.

88. {HAWTHORN. Cratagus oxyaccmthus.

A tree of medium size, of many highly ornamental varieties ;
some of which are distinguished for the elegance of their flowers, and
some for the beauty of their fruit.

1. DOUBLE WHITE HAWTHORN. Covered in early spring with
a beautiful sheet of white bloom.

2. NEW SCARLET HAWTHORN. Covered in spring with splendid
and profuse scarlet bloom.

3. NEW DOUBLE PINK HAWTHORN. Covered with a beautiful
pink-colored bloom. Other varieties are distinguished for the beauty
of their fruit in autumn — particularly,

4. ORIENTAL HAWTHORN. Cratagits Orientalis. var. Sanguinea.
Produces large Port wine colored fruit.

5. LARGE YELLOW-FRUITED HAWTHORN. C. tanacetifolia. Has
remarkably large and striking leaves, and large yellow fruit ; oth-
er beautiful varieties are the Lrrana, &c. &c. The Hawthorn is
much employed for hedges ; particularly the English Hawthorn, and
the Washington Thorn ; the Cockspur or Newcastle Thorn, or Crus
GaUi. This last is the best. See article HEDGES.

89. {INDIGO SHRUB, dmorphafruticosa.

This produces spikes of blue flowers in great abundance, of hand-
some appearance ; they appear in June.

90. {{LILAC. Syringa vulgaris.

A beautiful shrub, rising from six to eight feet in height; it flow

ORNAMENTAL TREES, ETC. 389

ers in large clusters in April and May, of a fragrant odor. Of the
lilac there are several fine varieties, all of the most hardy charac-
ter. 1. Purple Lilac; flowers large and splendid, but too common.
2. White Lilac, with pure white blossoms. 3. New White Lilac, more
beautiful. 4. Syringa Charles X., new and beautiful. 5. Syringa
Sauge. 6. Syringa Varin. 7. Syringa Josik&a, a new and beauti-
ful species of lilac ; flowers fine blue.

91. {{PERSIAN LILAC. S. Persica,

This shrub rises six or seven feet in height. The leaves are
pointed, and of less size than the common lilac. The flowers are
smaller and more delicate. There are several varieties. 1st, Purple
Persian L. ; 2d, White Persian L. ; 3d, Cut-leaved, or Chinese L., with
curious leaves.

92. {{MAGNOLIA GLAUCA. Glaitcous Magnolia,

A tree or shrub, with oblong glaucous leaves, and beautiful
white flowers of a fragrant odor. The plant is very hardy, and
flourishes best in a mixture of bog earth and common soil.

93. *{{MOUNTAIN LAUREL. Broad-Leaved Kalmia, Kalmia lu-

tifolia,

A superb evergreen shrub, very hardy ; a native of the Northern
Stales of America. It rises five or six feet; the leaves are oblong
and shining ; the flowers are in large convex clusters, of a rose or
carnation hue, and appear in June or July, and are beautiful.

94. MOUNTAIN ROSE, or RASPBERRY. Rubus odoratus.

A low shrub, remarkable for its large green leaves, and a succes-
sion of blue flowers like small single roses. There is a variety with
large white flowers.

95. S. S. *{{PALMETTO ROYAL, or BAYONET BUSH.

A very singular production. It rises several feet, with a stiff,
ligneous stem ; the summit is crowned with leaves in a cluster, of
a dark green color, with crenated edges ; they are very stiff", dagger
or sword-shaped, and sharp-pointed ; and they form hedges impene-
trable to man or beast, at Savannah and St. Augustine ; the flowers
are white, tulip-formed ; they crown the summit in a pyramid ; the
fruit like a cucumber in size and form ; the skin smooth and shining,
of a deep purple color; the pulp soft, juicy, agreeable, aromatic, and
somewhat bitter.

9G. S. S. {{POMEGRANATE. See former page.

97. {PRIM, or PRIVET. Ligustrum vulgare.

A sub-evergreen, rising eight or ten feet; the leaves are lance-
olate, of a very dark green, like the myrtle ; the flowers are white ;
the berries black, in large clusters. This plant forms a beautiful
hedge. 2d. \Variegated Leaved Privet. (L. variegatum.) The
leaves of this variety late in autumn are blotched with a bright gold
color. 3d. t Chinese Privet. (L. sinensis.) A variety with leaves
of the same dark green as the preceding, but of much larger size.

98. {{JAPAN QUINCE. Cydonia Japonica, or Pyrus Japonica.

Japan Pear. See page 175.

99. {CHINESE QUINCE. See page 176.

33*

390 APPENDIX.

100. "^{RHODODENDRON MAXIMUM. ROSE BAT. Great Rhod-
odendron.

An evergreen shrub, a native of America. It rises from six to
sixteen feet in height, with numerous branches ; the leaves are
large, oblong, and thick ; of a dark shining green, and beautiful.
Injjuly the flowers appear in large convex clusters, at the end of
the shoots, of a reddish hue ; they are extremely beautiful, and last
a long time. A moist soil is the most suitable. A very hardy va-
riety.

101. *JJRHODODENDRON PoNTICUM, OT PoNTIC ROSE BAY.

A beautiful variety, of foreign origin. The leaves are large, shining,
and beautiful ; the flowers appear in midsummer, on the ends of
the shoots, in large clusters, and are of a violet or purple color. A
very beautiful shrub. A moist, sandy soil suits it best. This variety
is not so hardy as the former species.

102. JJSNOw BALL, or Guelder Rose. Viburnum opulus.

An elegant shrub, blooming very early and profusely in spring,
in large, round, white clusters, like balls of snow.

103. JAPAN SOPHORA. Sopkora Japonica.

A tree, rising, with a straight trunk, to a great height, in congenial
climates. The branches are pendent ; the flowers in clusters, of a
dull white. It was for a long time known that this tree produced
the Japan Imperial yellow dye; but the bark, leaves, and wood
failed of producing it ; but it is lately discovered to be produced
froip its fruit.

104 SPIR.EA,

Of the Spiraeas, there are several varieties ; they are all orna-
mental. We enumerate,

1. {GUELDER ROSE SPIRJEA. Spirtea opulifolia, or ./Vine Bark. A
shrub rising six or eight feet, with large round clusters of white
flowers in spring.

2. {{SIBERIAN SPIRAEA. S. lavigata. A shrub rising five or six
feet high, producing large, beautifulspikes of white flowers in spring.

3. RED FLOWERING. S. lomentosa. Produces handsome red
spikes of flowers, and is neglected only because it is so common.

4. {NEPAL. S. Mia. Produces elegant red flowers.

105. {STRAWBERRY TREE. Euonymus.

Of this tree or shrub there are several varieties. In autumn the
trees are covered with a profusion of red berries, and are then
deemed very ornamental.

106. {{SYRINGA. PMladdphus coronaris.

A very ornamental shrub, producing a profusion of white flowers
very early in spring, of a sweet fragrance.

1. {{CAROLINA LARGE FLOWERING SYRINGA. PhUad elphus grandi-
fiorus, or Garland Syringa. Very hardy. The flowers are in gar-
lands, and continue a long time.

2. {{VARIEGATED LEAVED SYRISGA. Pfiiladelphus rariegata. A
beautiful and much admired variety, witli leaves variegated with
green and white.

ORNAMENTAL TREES, ETC. 391

CLASS IV. — SHRUBS OF LOW GROWTH.

VARIETIES WHICH SELDOM RUE BTT FROM TWO TO FIV« FEETX
FOR THE FIRST, OR INKER RANGE.

107. ftDwARF DOUBLE FLOWERING ALMOJVP. Amygdalus nana.
A superb shrub, flowering early in spring, in profuse clusters of

very double blossoms, like small roses, of a rose or pink color ; one
of the most ornamental shrubs of its season. See page 211.

108. YELLOW DIERVILLA. Diervitta lutea, or Acadian Honey-
suckle.

A low-growing, hardy, ornamental shrub. The wood is perfumed
when broken ; the flowers are small, of a yellow color, and slightly
fragrant.

109. CANDLEBERRT MYRTLE. BAYBERRY. Myrica cerifera la-
tifolia.

A low, hardy shrub, rising from three to five feet in height ; a na-
tive of the Middle and Northern Atlantic States. The leaves are
broad, shining green; when rubbed, they emit a fragrant odor.
They remain on the tree till late in winter. The berries, profusely
clustered on the limbs, are round, of the size of peppercorns ; each
berry contains a small stone, and is covered outside with a waxen
substance which resembles a thick azure bloom. The wax is ex-
tracted by boiling. The berries, being placed in a boiler, are covered,
until the water rises six inches above their surface, and these being
continually stirred while boiling, the wax is separated, and this,
rising to the surface like oil, is skimmed off" continually. As oft as
the berries become exhausted, and will yield no more wax, they are
withdrawn, and replaced by fresh quantities, the process of boiling
continuing unceasingly, till the stock of berries is exhausted. This
oil, being strained through a coarse cloth, and Cooled, is solidified,
and being placed on lined cloths, the superfluous water soon dries ;
it is then of a dull green color, and semi-transparent.

Candles made of myrtle wax burn with a peculiarly clear, white
flame, producing a beautiful light with but little smoke; and yield,
while burning, a balsamic fragrance, and delicious perfume. The
roots abound in the Gallic acid, and, when pulverized, they form a
snuff of extraordinary medicinal power.

The Candleberry myrtle will grow and flourish with little care ; a
light, sandy, and somewhat moist soil seems most congenial to its
growth.

Hie Myrica Cerifera Angustifolia is another variety, with smaller
seeds, a native of Louisiana, and there growing from ten to twelve
feet high. Those trees produce seven pounds of seeds each, which
yield about one fourth of their weight in wax. This wax is precisely
similar in quality to the wax of the northern shrub. The balsamic
fragrance yielded by the burning tapers formed of the new wax, is
considered by the Louisianians as powerfully restorative to the sick.
In that country, and at the suitable season, men go down to the sea-
side, or wherever the trees abound, where they encamp with their
whole families, and build a hut of palm leaves, and commence the pro-
cess of gathering and of boiling, and continue while the berries last

392 APPENDIX.

With the .view of rendering the produce of this plant a lucrative
article of commerce, the French government have encouraged its
growth ; and plantations of this shrub have been begun at Ram-
bouillet and at Orleans.

110. S. S. {{CAMELLIA JAPONICA, or JAPAN ROSE.

A beautiful evergreen tree^ producing flowers like roses, of vari-
ous shades, extraordinary beauty and fragrance. It requires ef-
fectual protection in the Northern and Middle States. It flowers
in winter.

111. {{CORCHORUS JAPONICUS. Kama Japonica, Japan Globe
Flower.

An elegant shrub from Japan, rising, with many flexible stalks, to
the height of five or six feet. The flowers, which are produced in
succession from spring to autumn, are very double, and of a globu-
lar form, and bright yellow color. This plant is strikingly beautiful.
It bears the winters well in the latitude of Boston, with a very
slight covering of straw or leaves, but generally without any pro-
tection whatever.

112. {COTTONEASTER.

A native of Sweden, a cold country. In June it presents a sheet
of bloom, of snowy whiteness, and is of surpassing beauty ; in winter
it is mantled with berries of fine scarlet. Varieties : 1 . C. acuminata ,
2. C. mumularia ; 3. C. frigida ; and 4. C. affinis. The two last
are of remarkably rapid growth.

113. {{DAPHNE MEZEREON.

A lotf shrub, rising from two to three feet in height, with small,
lanceolate leaves. In March the whole plant is decorated with
flowers of a violet or red hue, and beautiful appearance. An el-
egant shrub.

ttWniTE FLOWERING MEZEREON is beautiful, but taller than the
red.

114. {{TREE LUPIN. iMpinus arborescens.

A singularly handsome, new shrub ; the flowers are large, and
produced in beautiful clusters or racemes.

115. {{P^ONIA.

The Tree Pewnias are as hardy as oaks. The flowers are of large
size, and splendid in appearance. They are from China, and of
several varieties.

1. Paonia Moutan Banksii, or Chinese Purple Tree Pseonia; flow-
ers magnificent and fragrant.

2. Paonia roseo odorata, or Chinese Rose-Colored Tree Paeonia,
with magnificent fragrant flowers.

3. Pfsonia panaveracea, or Chinese Poppy Flowered Tree Pseonia,
with large single white flowers, with a purple centre.

] 16. ST. J OHN'S WORT. Hypericum.

Of these there are several varieties ; the H. frutescens is a low
shrub, which produces in summer a profusion of flowers of a yellow
color.
117. {{SCOTCH BROOM. Spartium scoparium.

A singular shrub, rising in many flexible stalks, like a broom ; the

ORNAMENTAL TREES, ETC. 393

flowers are yellow and very showy ; the appearance of this shrub is
striking. 2. Siberian Broom, a low, trailing shrub, producing a suc-
cession of small yellow flowers.

118. fJSNOWBERRY. Symphoria racemosa,

A very hardy shrub from the Rocky Mountains. The berries,
which are of the size of a cranberry, are in clusters, and are very
white and delicate, like wax, and very ornamental.

119. #RosE. Rosa.

The rose is justly called the queen of flowers, for its size and
various beautiful shades and delightful fragrance. The colors vary
from a pure white to red, to deep violet, and nearly to black. The
yellow rose is not very uncommon. The rose is an indispensable
requisite in every good garden. The lists enumerate at least one
thousand names of hardy roses.

120. S. S. CHINA ROSES.

These require a little protection during winter, in the Northern
States. They are mostly ever-blooming, and universally admired
on this account. They should be planted in the open ground in
June, and may be again taken up in September ; or protected with
moss or evergreens, and suffered to remain out all winter. The
most common are the China Blush and Sanguined ; the Champney's
Blush Cluster, and Noisette ; of these last there are many varieties,
all blooming in superb clusters. Others, less common, are the
Knight's Resplendent, the Grandval, or Hermite, more splendid
still ; but both these last are of a dark crimson hue ; the Blush
Tea Scented, of exquisite fragrance, and the Undulata. The Mul-
tiflorus, Blush, and IWiite, and the Lady Banks's White and Yellow,
and the Grevilli, are all running roses, and blossom in beautiful
clusters ; but they do not blossom well except in a warm exposition.
The Belle de Monza, the Yellow Tea Scented, and Yellow Noisette, are
not common, but celebrated new kinds. Also La Triomphe d'Arcole,
&c. &c. There are, also, many other kinds eminently beautiful.

CLASS V. — HONEYSUCKLES AND CLIMBING PLANTS.

121. ARISTOLOCHIA SIPHO.

A rapid growing vine, with very large leaves, which are round,
cordate, entire, of a bright green ; the flowers, which appear in
June and July, are of an obscure purple, and of curious form,
resembling a pipe ; admirably calculated for arbors, from the large
size of the leaf.

122. J|BiGNOMA RADICANS, or Scarlet Trumpet Floioer.

A rapid growing plant, a native of America, which extends its
branches to a great distance ; the foliage of a fine green, and numer-
ous ; from every joint roots are emitted, which attach themselves to
the earth, and walls, and structures of wood ; the flowers are in
clusters, each flower about four inches in length, in form of a
trumpet, of a beautiful flame color.

There is a very superior variety called the Minor.

394 APPENDIX.

123. {{BIGNONIA GRANDIFLORA.

A variety from China, but not so rapid in its growth ; a fine
climber. The flowers are large, and more in the Form of a bell
than trumpet, and of a fine flame color. Both are very showy and
beautiful.

124. {{CHINESE GLYCINE. Glycine sinensis, or PPwtaria conse-

A beautiful vine, of rapid and very extended growth ; the flowers
are very numerous, in long clusters, or racemes, of a purple color ; a
magnificent flowering plant from China, and perfectly hardy on
hills and elevated situations near Boston.

125. {{CLUSTER FLOWERING GLTCINE. Glycine fndescens.
This appears to be of more vigorous growth than the Chinese, in

our climate ; a very rapid growing vine , the flowers of a deep
purple color, and in long clusters, or racemes, of a beautiful appear-
ance; a native of the Southern States, but hardy.

126. {{!VT, EVERGREEN, or IRISH BROAD-LEAVED GIANT IVY.
Hedera Mix.

This, perhaps, is one of the most beautiful of all plants for covering
arbors and walls. I suspect, however, our summers are too warm
for it. On the north sides of buildings alone, I have observed, it
flourishes in unfading beauty.

127. {VIRGINIA IVY, or American Ivy. Cissus kederacea.

A remarkably rapid growing vine, and eminently calculated for
covering walls, &c.; the leaves are large and palmated, changing
in autumn to a fine crimson. This ivy is deciduous.

128. ROSES. Climbing varieties.

1. i !I>oi KSAUI.T. Maluku. A beautiful running rose, and the
strongest and most rapid growing rose of all in northern climates.
It blossoms most profusely, and with a brilliant display, in early
spring, and occasionally during summer. The blossoms are double,
of a deep crimson dye.

2. {COUNTESS OT LARMA. A beautiful variety of Double Ayrshire

3. ^DOUBLE CRIMSON SWEE* BRIER.

4. iEmpHYLLA. A very beautiful double blush and sweet-scent-
ed running rose, a fine climber.

5. JFELICITE PERPETUE. Very fine.

6. JGREAT UNKNOWN. A new variety of Double Ayrshire.

7. ^LOVELY RAMBLER. Double Ayrshire, new variety.

8. {MARIE LEONIDA. Very fine and new.

9. JMYRIANTHCS. New and fine.

10. t tRi is A Ri: HI FOLIA. A beautiful and strong growing running
rose, a native of the west, a fine climber. The flowers are small,
and perfectly single, but grow in superb clusters, like Noisettes,
with flowers of different shades on the same cluster. This rose
flowers in July, after most other hardy roses are gone.

11. JSPLENDENS. Double Ayrshire.

12. jWiLLiAMs's DOUBLE YELLOW SWEET BRIER.

13. 8. S. *ttGREViLLi. Very rapid growing ; flowers in fine clus-
ters of different shades.

14. S. S. *#BLUSH MULTIFLORA. Rapid growing ; flowers in
superb clusters.

ORNAMENTAL TREES, ETC. 395

15. S. S. "{WHITE MCLTIFLORA. M. Alba. Superb white clus-
ters of roses ; beautiful.

16. S. S. *{LADY BANKS'S. Two varieties, the white and the
yellow ; both very beautiful, flowering in clusters.

17. S. S. "CHEROKEE. Not remarkable for the beauty of its
flowers ; of very rapid growth ; used in Carolina for hedges.

129. VIRGIN'S BOWER. Clematis.

Of this plant there are several varieties; some are hardy, arid some
are tender. The Traveller's Joy (C. vitalba) is one of the most
hardy and rapid growing varieties. C. viorna, C. viticella, and C.
flamula are beautiful.

130. HONEYSUCKLES. Lonicera, Twining Honeysuckles.

1. {EARLY WHITE ITALIAN. Lonicera caprifolium. The flowers
of this variety are white, and of a very delicate appearance ; they
appear very early, but their duration is short; the vine is of very
rapid growth.

2. {EARLY VARIEGATED BELGIC, or WOODBINE. A variety sim-
ilar to the monthly, variegated in its blossoms; but it differs from
that in flowering but once, very early and profusely.

3. {{CHINESE VARIEGATED HONEYSUCKLE, or Chinese Evergreen
Twining. Lonicera ftexuosa sinensis. This beautiful honeysuckle
is from China, and like many other productions of that country,
it appears to be perfectly hardy ; the vines are very flexible, and of
rapid and very extended growth ; it rises to a very great height ; the
flowers are in pairs, or triple, covering the plant in profusion, from
spring to autumn ; they are beautifully variegated with red, white,
and yellow ; of delightful fragrance.

4. {{VARIEGATED MONTHLY HONEYSUCKLE, or Belgic. Lonicera
Belgicuin. One of the most beautiful of all varieties ; the flowers
last from spring till late in autumn ; the colors are variegated with
white, and yellow, and red ; they are very fragrant.

5. {{SCARLET TRUMPET MONTHLY HONEYSUCKLE, or Coral. Lo-
nicera sempenirens. Almost an evergreen ; one of the most rapid
growing of all ; the flowers are of a fine scarlet, in form of a trum-
pet, and are produced in profusion from spring till winter, and in-
odorous ; the foliage is large and beautiful, of a dark shining green.
A native.

C. {{YELLOW MONTHLY TRUMPET. Lonicera Frazeri. The foliage
of this is of a bright green ; the flowers differ from the Scarlet
Trumpet only in being of a bright golden yellow color ; like that, it
is a native of America.

7. {ORANGE-COLORED PUBESCENT. Lonicera pubescens. This is
a native of the north-western coast of America ; the leaves are
downy ; the flowers are large and beautiful, of an orange color.

8. S. S. {JAPAN HONEYSUCKLE. Lonicera Japonica. The flowers
of this variety are produced in profusion, of a pale yellow color.
It requires protection in northern climes.

There are many other varieties. The Douglasi, or Canadian Straw-
colored Honeysuckle is a native of America, has very large foliage.

!). {{ETRUSCAN, or TUSCANY, ORANGE-COLORED. Lonicera etrusca.
A new and beautiful variety, with flowers of an orange color.

10. {{COLUMBIAN HONEYSUCKLE. I'ining Honeysuckle. A new

396 APPENDIX.

and very remarkable variety of Honeysuckle, or flowering vine,
which is found in the valley of the Columbia River, and which the
Rev. Mr. Parker has described as one of the first ornaments of
nature. He calls it the Vining Honeysuckle. Washington Irving
has also described the same plant in his " Astoria." The leaves are
oval, and disposed in threes, of a rich green color ; each flower is com-
posed of six petals, about three inches long, of a beautiful crimson
color, spotted inside with white. The plant climbs to the topmost
branches of trees, after which, continuing to grow, it descends, per-
pendicularly, extending from tree to tree, until, finally, its vinous
stalks connect and interlace the grove like the rigging of a ship.
From the fibres the Indians manufacture baskets of so close a tex-
ture as to hold water. The stems of this vine are tougher and more
flexible than willows, and are stated to grow from three hundred to
six hundred feet in length.

FLOWERS.

The lists of flowers recommended by most authors, are much too
extensive for general purposes. I have made choice of the list
recommended by Mr. J^eill, (Ed. Ency. Vol. x. part 2,) as the foun-
dation, and from this I have taken some, and added many, new and
fine. It includes the most showy and conspicuous varieties known.

1. FLORISTS' FLOWERS.

These flowers are in a peculiar manner distinguished by the title
of Florists' flowers. They are cultivated in beds by themselves :
the principal are these — 1. the Tulip; 2. the Ranunculus; 3. the
Anemone ; 4. the Iris ; 5. the Dahlia ; 6. the Pink ; 7. the Carna-
tion ; 8.. Polyanthus ; 9. Auricula; 10. Hyacinth; 11. Polyanthus
Narcissus; and, 12. the Crocus.

2. PERENNIALS.

Tall-growing, showy flowers, to intermix in the shrubbery border.

For the shrubbery border, the following are recommended as the
most suitable tall-growing, herbaceous plants — 1. Hollyhock, (Ahhaa
rosea ,) of different colors ; September till hard frosts ; 2. Goat's Beard
Spiraea, (S.aruncus;) 3. Foxglove, (Digitalis,) biennial ; 4. Monks-
hood, with blue and yellow flowers, (Mconitum ;) 5. Larkspur, (Del-
phinium grandiflorum and exaltatum, and D. sincnsis ;) 6. Colum-
bine (Aquilegia) varieties; 7. Iris, of the large species, (German-
ica, sambucina, and siberica ;) 8. Willow herb, (Epilobium inigusti-
folium;) 9. Double Feverfew, (Pyrcthrum parthcnium,) are showy
in flower; 10. Tall species of Asters, (Jl. puniceus, multiflora, and
linarifolia,) with blue and white flowers; 11. Tall species of Soli-
dago ; 12. Perennial Sunflowers, particularly Helianthus decapetelus
and H. multiflorus ; to these may be added, 13. Rudbe.ckia laciniata.
14. I add to this list the Tiger Lily, (Lilium tigridi/m.} Besides
tall plants, some of humbler growth may be added, as patches of,

FLOWERS. 397

15. Sweed Woodruff, (Asperula odorata,) and patches of, 16. Double
Wood Anemone, (Anemone ne.morosa,) and, 17. the Lily of the Val
ley, (Canvallaria majalis ;) there is a double red flowered variety of
this ; also the Yucca jilainentosa ; the Yucca, gloriosa, and Great
Black Astrantia, (.Istrantia Major.)

3. BORDER FLOWERS.

The borders for perennial flowers are seldom less than four or five
feet in breadth. One of the most ornamental tall-growing peren-
nials is, 1. Double Scarlet Lychnis, (Lychnis clialcedonica, fl. pi. ;)
2. Hyssop-leaved Dragon's Head, (Dracocephalum speciosum,) and
the Great Flowered, (D . grandiflorum,) with elegant blue flowers, and
D. at'.ntifu.latutii; 3. Silver-rod, or Branched Asphodel, (Aspkodelus
ramosus,) with fine white flowers; 4. Verbascum ferrugineum, Rusty
Flowered, and V. phceniceum, or Purple Flowered, may be admitted ;
together with, 5. the Fine Branched Lythrum, (L.virgatum,) which
is covered for three months with purple flowers ; 6. two or three
species of Centaurea, such as C. orientalis, with yellow flowers, and
C. Caucasica, with white flowers, and C. montana, with blue flowers ;
all hardy perennials ; 7. Double Siberian Larkspur, (Delphinium
elntum,) flowers fine dark azure, and D. sinensis, elegant deep blue ;
8. Phlox pyramidalis and P. paniculate, P. suaveolus, P. Shepherdi,
and P. tardiflora, are handsome, showy flowers ; 9. Linear Leaved
Willow Herb, (Epilobium angustissimum, and sjricatum,) foliage fine,
and flowers large, of a beautiful purplish red ; 10. Coreopsis verti-
eellata, and C. lanceolata, flowers fine deep yellow; 11. Of the spe-
cies of Speedwell, these are elegant — Veronica virginiana, flowers
blush-colored, and with white flowers ; and V. longifolia, flowers
blue, white, or flesh-colored ; 12. Variegated Monkshood, (AconUum
Tariegatum ;) 13. Rudbeckia purpurea, with large flowers; 14. Lia-
tris spicata deserves a place in every collection ; 15. Acanthus mol-
lis; 16. Of the fine genus Spirtea, the Queen of the Meadow, S.
ulmaria, and Dropwort, or S. filipendula ; 17. Of Campanula, or
Bell Flower, a hundred species have been named; there are several
showy perennials, as Peach-leaved, (C.persicifolia,) with single blue,
and single white, and with double flowers ; Nettle-leaved Bell Flow-
er, (C. trachelium;) Pyramidal, or C. pyramidalis, and C. grandiflora.

18. Light Loosestrife, (Lysimachus erecta,) with showy yellow
flowers, may be added.

19. DAHLIA. Belonging also to this class, the Dahlia is a noble
plant, a native of Mexico ; a plant but lately known amongst us,
rising from three to ten feet in height. It flowers profusely in au-
tumn, after the hardy roses are past, and continues in flower till
hard frosts commence. The flowers are magnificent; they are of a
great variety of shades, and surpass those of the rose and camellia
m size and splendor, although they fall short in fragrance. Its roots
are large, oblong tubers.

4. ORNAMENTAL PLANTS OF MIDDLING SIZE.

1. Of the species of Achillea; Sweet Maudlin, (A. ageratum,)
Sneezewort, (A. ptarmica,) with double flowers ; 2. Spring Adonis,
(A. vernalis,) with large yellow flowers, in April ; 3. An elegant
double variety of Rose Campion, (Agrostemma coronaria ;) 4. Peren-
nial flax, (Linum perenne ;) 5. Round-headed Rampion, (Phyteuma
orbicularis ;) 6. Sweet William, (Dianthus barbatus ;) 7. Ofthespe-
34

398 APPENDIX.

cies of Eryngium, E.alpirium and E.amctkystinum are very orna-
mental ; also, the Statice, or Thrift, in particular, S. latifolia, scopa-
ria, tartarica, and speciosa ; 8. Fraxinella, or Dictamnus albus, is both
beautiful and curious ; by approaching a candle to the flower, in a
warm, dry and clear night in June, a slight explosion takes place,
from the inflammable gas it exhales; 9. Cardinal Flower, (Lobelia
car-dinulis,y a very elegant scarlet flowering plant, but is in u great
measure now supplanted by the L.fulgens, of still greater brilliancy;
there is also L. splendcns and L. siphilitica ; 10. Catananche cterulea,
flowers of a fine blue ; Canadian Columbine, (Jlquilegia canadensis,)
highly ornamental ; 12. Garden Wall Flower, (Ckeiranthus cheiri,)
when double and of a dark color, is much prized ; 13. The Red and
Scarlet Chelone, (C. obliqua, and bdrbata,) very late and pretty; C.
major, fine peach-colored flowers, the most showy of the genus ;
14. German Goldylocks, (Chrysocoma linosyris,) with bright yellow
flowers in the form of an umbel ; 15. Tritoma media, produces its
beautiful spikes of orange flowers in autumn ; 16. Two species of
Monardn; the Oswego Tea, or M. didyma. with scarlet flowers, and
M. fistulosa, with purple flowers ; 17. The Perennial Lupin, (Lupinus
pcrcnnis,) but a more showy plant is the L. nootkatensis, and L. poly-
phyllvs; 18. Of the Perennial Poppies, the Oriental, (Papater ori-
entalis,) with large, bright orange flowers; and the Welsh, (P . cam-
bricum, with flowers of a deep yellow, and P. bracteata, or Cauca-
sian; 19. Red Valerian, (Valeriana rubra,) highly ornamental when
of a dark color ; there is a white variety, which forms a fine contrast.

20. PEONIES. Belonging also to this class, several kinds of Peo-
ny are magnificent border plants, and in splendor not by any means
inferior to the Dahlia ; many of them are very superior to that in
point of fragrance, in which some of them equal the rose; all are
of the most hardy character. The most beautiful are, 1 . P. albiflora,
or Single White ; 2. P. Whitleji, or Chinese Double White, flow-
ers large, splendid, and fragrant; 3. P. albiflora fasta, or Makoya,
new and beautiful, with double flowers; 4. P. Reexesii, new and
beautiful, with large double flowers, of a light pink color; 5. P. Ro-
SKO, or Double Rose-colored, changing to very pale ; 6. P. Carnca,
or Double Flesh-colored; 7. P. Humet, or Chinese Double light
Crimson; 8. P. Rubra, and, 9. P. rubra termifoluL, or fennel-leaved,
both with deep single crimson flowers; 10. P. Rubra plena, Double
Crimson; and, 11. P. fragrans, or Chinese Rose-scented, with
superb dark crimson flowers, extremely fragrant; 12. P. Pottsii,
dark crimson.

21. Smooth-leaved Bell Flower, (Campanula nitida.) very orna-
mental, and completely covered with blue flowers. There is a double
variety of this, but it is very rare. Of the numerous genus of Asters,
with fine blue flowers,-the Italian Starwort, (A.rfmeuus,) the Alpine,
(.4. alpinusj) and the A. sptctabilis ; Ragged Robin, (Lychnis fios cu-
culi.) beautiful when double. 23. The varieties of L. dioicia, with
double red and "double white flowers, are very showy; sometimes
called Bachelor's Buttons : 24. The Plantain-leaved Crowfoot, (Ra-
nunculus amplexicaulis,) pure white flowers, in April or May ; 24.
Garden Rocket, (Hcsperis matronalis,} double white and double pur-
ple ; these are excellent border flowers, being at once both showy
and fragrant; 25. Virginia Spiderwort, (Tradcscantia nirginica,)
with fine blue flowers, and with red and white flowers, blooming

FLOWERS. 399

from spring to autumn ; 26. Asiatic Globe Flower, (Trollius asiuli-
cus,) its rich orange-colored flowers are very brilliant ; T. europteus,
flowers fine yellow arid handsome; 27. American Cowslip, (Dode-
catheon meadia,) very elegant flowers, in May and June. The varie-
ties of the Chinese Chrysanthemums, of almost every color, are
particularly elegant. I must not omit the Day Lily, (Hemcrucallis
japotiica,) with fine white flowers, H.fiaza, elegant yellow, //. cerulea,
with elegant blue flowers and large shining leaves ; Asclepias tube-
rosa; also, Iris pall Ida, is elegant, with large pale, sky blue flowers;
Iris Swertii, new, and most beautifully variegated; Iris Jlava, fine
yellow ; and Gladiolus maximus, with fine dark red flowers ; and G.
natalensis, with superb red and yellow flowers. G. purpurea, with
pale flowers, and G. Cardinalis, with scarlet flowers, are both fine.
Double Cardamine, (Cardaminepratensis, pi.) Alpine Clematis, (Cle-
matis Atpinus ;) Early Anemone, (Hepaiica triloba,) and Crimson
Monarda, (Monarda didyma,) are fine.

5. LOW-GROWING FLOWERS FOR THE FRONT OF THE BORDER.

1. Double Purple Jacobea, (Senecio elegans ;) strictly speaking, this
is only an annual, but double varieties may be continued by cuttings;
2. Several varieties of Phlox are very ornamental, particularly the
common Lychnidea, (P. suaveolens ;) the early flowering, (P. divari-
cata;) awl-leaved, or P. subulata; the Snow White, P. J\'ivalis and
P. DrutHtnondi, and P. stolonifera, or creeping ; 3. The great flowered
Siberian Fumitory, (Fumaria nobilis,) is very handsome, and contin-
ues long in flower ; F. formosa, with delicate blush-colored blos-
soms ; and the Yellow species, (F. lutea,) is valuable ; 4. Common
Bloody Crane's Bill, (Geranium sanguhieum,) is not unworthy of a
place; and the striped variety, (G. Lancaslriense,) and the streaked
Crane's Bill, (G. striatum ;) 5. The Yellow species of Monkey flow-
er, from Chili, (Mimu!us luteus,) is an acquisition, and very pretty ;
and, 6. Different species of CEnothera, though of. humble growth,
produce fine yellow flowers, particularly (E. frazeriana, (E. frutico-
sa, CE.pumila, and Large White Primrose, ((E. speciosa;) 7. Marsh
Marigold (Calthra paliistris) is likewise very showy, and for several
weeks makes a brilliant appearance, but prefers a moist border;
Feather grass (Stipa pinnata) is justly admired for its light, airy,
and delicate appearance ; 8. Violets of different kinds are well
known — the Canadian, (Viola canadensis) is particularly elegant,
and the Sweet or March Violet, (V. odorata ;) also Double Blue, (V.
ceruleo, pi. ;) Double Purple, (V. purpurea, pi. ;) and Double White,
(V. alba, pi.) all fragrant, but the large flowered variety is beautiful ;
9. The Anemones, with blue flowers, as the splendid rasque flower,
(J). pulsatilla.) and different varieties of the Star Anemone, (A. ftor-
tensis, and A.Apennina, and .4. prctensis ;) 10. The Gentians are also
fine border plants, particularly the Gentiana saponaria, and G.acuu-
lis, both with blue flowers. Orchis Jimbriata and O. blephariglottis
are fine. Also Splendid Scarlet Verbena, (Verbena Melindris ;)
White and Red Ladies' Slipper, (Cypripedium spectabilis,) and
Double White Ranunculus, (Ranunculus aconilifolius, pi.,) are beau-
tiful.

6. BIENNIALS.

Some of the most common are, 1. Honesty, or Satin Flower,
(Lunaria annua,) both white and purple ; 2. French Honeysuckle,
(Hedysarum corunarium,} red and white ; 3. Yellow Horned Poppy,

400 APPENDIX.

(Glaucium luteum;) 4. Tree Primrose, of several species, (Enothera
oiennis, &c., and Moth-mullein, ( Verbascuiii blattaria,) yellow and
white flowered.

7. FLOWERS FOR ROCK WORK.

• Masses covered with Lichens, especially, 1. Lichen atro-Jlavus,
geographicus, r> n/osus, perellus, and stellaris, are very desirable.
The following are very proper and ornamental ; 2. Cotyledon umbi-
licus, and all plants which grow naturally in dry soil, are fit for rock
work ; 3. Dianthus deltoid.es, D. armeria, and D. ccesins ; 4. The Red
Valerian, (Valeriana rubra,) and the white variety; 5. Erinus alpi-
nus;6. Madwort of different species, particularly Myssum saxatile
and deltoideum ; 7. Cerastium repens ; 8. Erigeron alpinum; 9. Cy-
clamen europaum and herdercefolium ; 10. Spring Gentian, (Gtntiana
rerna;) 11. Soldanella tdpina; 12. Saxifraga oppositifolia and S.
granulata, ft. pi.; 13. Verbascum myconi; 14. Lychnis alpina; 15.
Primula nivalis, P. integrifolia, P. helvetica, and jP. marginata ; 16.
Basil-leaved Soapwort, (Saponaria ocymoides;) 17. Stone crop, in par-
ticular, Sedum album, glaucum, rupestre, aizoon, and sexangulaire ;
18. The Cobweb species of Houseleek, (Sempervivum arachnoideum.)

8. AQUARIUM.

In the pond may be placed various marsh plants, as, 1. Marsh
Calla, (Calla palustris ;) 2. Yellow and white-fringed Bog Bean,
(Menyanthes nymphoides;) 3. The Flowering TH.ush,(Butomusumbel-
latus;) 4. Water Violet, (Hottonia palustris;) 5. The Cat's Tail,
(Typha latifolia and T. angustifolia) has a singular appearance
Lastly, some of our own native aquatics may be recommended for
their beauty and fragrance. The Nymphae, and in particular the
White and Yellow Water Lily, (JV. a/iaand JV. lutea.) The White
rivals the rose in beauty and fragrance. Also, the Double Flowering
Arrowhead, (Sagittaria, fl. plena.)

9. ANNUALS.

1. The Indian Pink, (Dianthus chinensis,) 2. The Winged Thun-
bergia, (T. alata,) and, 3. The Sensitive Plant, (Mimosa sensitiva,)
though, strictly speaking, biennials, are often cultivated as annuals.
Many of the annuals are very beautiful ; those of each species
only which are the most showy, will be particularized. 4. Elegant
Coreopsis, (C. tinctorial) this is very showy; 5. Beautiful Clarkea,
(C. puldiella;) 6. White and Purple Candy Tuft, (Iberisumbellata;)
7. Daisy-leaved Catch-fly, red and white Silene lellidafolia ; 8.
Venus's Looking Glass, (Campanula speculum ;) 9. Sweet Alyssum,
(A. maritatum,) are very ornamental; 10. Convolvulus, major and
minor; 11. African Marigold, (Tagetes erecta,) and French do. (T.
patula;) 12. Lbye in a Mist, (Nigella damascena ;) 13. Variety of
Scabius, (Scabiosa ;) 14. Ten Weeks Stock Gilliflower, (Chfiranthus
annuus ;) 15. The rich and elegant Double Balsams, (Impatiens balsa-
mina,) their capsules are curious; 16. Hibiscus trionum, with yellow
flowers; 17. Many varieties of Larkspur, (Delphinium ajacis,) single
and double ; 18. Varieties of Lupin, (Lupinus,) and of, 19. Sweet
Pea, (Lathyrus odoratus ;) 20. Scarlet Malope, (M.trifida;) 21. Car-
nation Poppy, varieties, (Papaver somnijerum,) are very showy ; 22.
Purple-Eyed Crepis, (C. baruata ;) 23. Tangiers Scorzonera, (S. tingi*
tannin ;) 24. The Eternal flower, varieties, red, white, purple, yellow,
and blue, (Xeranthemum,) is unsurpassed ; its splendid flowers retain
their beauty through the winter, and make a fine appearance in

RESOURCES OF AMERICA, SILK, ETC. 401

vases; 25. Mignonette (Reseda odorata) is universally admired.
The following are less hardy, and should be sown in a warm situa-
tion, and transplanted, to bring them forward early : 26. Amaranth,
(Amaranthus caudatus,) or Love-lies-bleeding, and, 27. Prince's
Feather, (jj. hypochondriacus ;) and 28. The Chrysanthemums, par-
ticularly C. tricolor and C. lutea. The following are tender annuals,
and may be planted early in a hot-bed, and transplanted : Crimson
Cypress Vine, (Ipomaa quamodit;) 2'J. Many varieties of Cocks-
comb, (Celosia cristata,) with scarlet, purple, and yellow heads, are
extremely ornamental; 30. Globe Ainaranthus, (Gomphrama globo-
sa,~) of various sorts, with the Jlmaranthus tricolor, with each leaf of
three colors, bright red, yellow, and green, are very showy ; 31. The
Egg plant is showy on account of its elegant berry, of the size and
shape of a large egg ; 32. The Ice plant (Mesembryanthemum crys-
tallinum) is curious, its leaves and stalks being covered with crys-
talline globules like icicles ; 33. And the well-known Sensitive
plant, (Mimosa pudica.)

CULTIVATION.

The seeds of flowers are sown in the spring, in fine and newly-
prepared fresh soil. Very fine seeds should be covered but a quarter
of an inch deep, larger seeds deeper in proportion to their size ; and
the ground is then to be immediately trodden hard ; this enables it
to retain its moisture at the surface, which cooperating with the
warmth of the sun on the seeds, they vegetate at once.

NOTES ON THE AGRICULTURAL RESOURCES
OF AMERICA, AND THE CULTURE OF SILK.

CHAPTER I.— HISTORY OF SILK: ITS ANTIQUITY AND
COMMERCE.

Silk, or the splendid material produced by the silk- worm, was
first known in ancient Ser, or Serial, in China. It was there first
discovered in its own native forests of the mulberry tree. In that
country it was called Se, and by transition it was called $cr by the
Greeks, and Sericum by the Romans; and hence, by the different
nations of Italy, of France, and of England, it is variously called
Seta. Sole, and Silk, at the present day. Anciently, also, it was
called Bomlykya, or Bomliycina, from Bombyx, a caterpillar which
spins a web.

The silk-worm, or Bombyx mori, is a precious insect, which is thus
denominated from morus, the plant on which it feeds ; otherwise,
and anciently, the Bombyx Assyrian, or Syrian improperly so called,
since the country of the Seres, or Chinese, was another country, the
most remote, and bounded on other shores; many a nation and faj
distant country intervening.

34 *

402 APPENDIX.

The cultivation of silk commenced in China 700 years before
Abraham, and 2,700 before Christ. The Emperor Houng-ti, ".the
Emperor of the Earth," who reigned over China more than a hun-
dred years, and whose name is rendered immortal for his noble and
Useful deeds, — he who taught the Chinese to construct houses, ships,
mills, carts, and other works of usefulness, — he also persuaded his
first consort, Si-ling-chi, to- bestow her attention on the silk-worms,
it being his earnest desire that his empress also might contribute to
the welfare of the empire. Aided by the women of her household,
the Empress Si-ling-chi gathered the silk-worms from the trees, and
introduced them to the imperial apartments. Thus sheltered and
protected, and abundantly supplied with the leaves of the mulberry,
they yielded silk superior in quality to that produced in the forests.
She also taught them its manufacture, and to embroider.

Silk and its manufacture, and the weaving, continued to be the
principal occupation of the succeeding empresses, apartments b'eing
especially appropriated to this purpose in the imperial palace ; and
soon, from the highest rank of females, it became the occupation of
all ranks in China ; and ere long, the emperor, the learned ckss, the
princes, the mandarins, and courtiers, and all the rich, were attired
in the splendid fabrics of silk, until, finally, silk became the great and
inexhaustible resource of the wealth of China.

From China it was exported to India, to Persia, to Arabia, and in-
deed to the whole of Asia. The caravans of Serica performed long
journeys of 243 days, from the far coasts of China to those of Syria.
Silk was also rewoven and manufactured at a very ancient date, in
the island of Kos, situated in the Archipelago, from the substantial
fabrics which were received from Seres. It was here that Pamphila
first invented and taught her nymphs to unravel, and with her loom
to recompose, from the precious material, the thin, transparent gauze,
and the other fabrics of an equally extended nature.

The expeditions of Alexander to Persia and to India first intro-
duced the knowledge of «ilk to the Grecians, 350 years before
Christ ; and with the increase of wealth and luxury in the Grecian
court, the demand of silks prodigiously augmented. Persia en-
grossed, for a time, the trade of Greece, and became rich in the com-
merce of silk, which they procured from China. The ancient Phoe-
nicians also engaged in the traffic of silk, and finally carried it to the
east of Europe. But, for a long time after, even those who brought it
to Europe knew not what it was, nor how it was produced, nor where
situated was the original country of Serica, from whence it came.

Ser, or Serica, was called Sereinda, a name evidently composed
of Seres and of Indi, the names of two distinct and separate coun-
tries, which the ancients had thus confounded ; even as the name of
India has been, and still is, often indiscriminately applied to all the
countries of the whole east of Asia, at the present day.

Ammianus Marcellinus, the celebrated historian, has described the
Seres as- a sedate and gentle people, living in perpetual peace with
the neighboring nations, and therefore exempted alike from the
calamities and the alarms of war ; with no occasion for offensive
weapons, or even the knowledge of their use. Blessed with a soil
the most fertile, and a climate the most delightful and salubrious,
they are represented " as passing their happy days in the most per-
fect tranquillity and delightful leisure, amid shady groves, fanned

RESOURCES OF AMERICA, SILK, ETC. 403

by gentle breezes, and producing fleeces of downy wool, which,
after being sprinkled with water, are combed off in the finest threads,
and woven into sericum."

This fable, which undoubtedly served for ages to deceive the na-
tions, is supposed to have been the invention of the Seres them-
selves, that they might appear to the wondering world as a peculiar
people, on whom blessings were profusely showered down from
heaven, in which no other nation could expect to participate.

At Rome, and so late as A. D. 280, a silk attire of purple was
accounted by an emperor as a luxury too expensive even for an
empress, and that empress his wife, Severa; its value being equal to
that of gold, by weight. Others there were at Rome, and enougli
even at that day, who were by no means thus scrupulous in regard
to price. But it was not till long after the seat of the Roman em-
pire had been transferred to Byzantium or Constantinople, that the
distinct and more perfect knowledge of the nature and origin of silk
became known, and the mystery of the long sought " golden fleece "
was revealed to Europe.

In the sixth century, two monks arrived at the court of the Em-
peror Justinian, at Constantinople, from a missionary expedition to
China. They had brought with them the seeds of the mulberry, and
communicated to him the discovery of the mode of rearing the silk-
worms. And, although the exportation of the insects from China
was forbidden, on pain of death, yet, by the liberal promises and
persuasions of Justinian, they undertook a new expedition ; and at
length they returned through Boukharia and Persia to Constantino-
ple, in 555, with the eggs of the precious insect concealed in the
hollow of their canes, or pilgrims' staves, which they had obtained
in the far and still more distant country. Until this time, the exten-
sive manufactures of the Phoenician cities of Tyre and Berytus had
received their whole supplies of raw silk through Persia, from China.
Even to the days of Justinian, according to ancient historians, no
person at Constantinople knew, to a certainty, that silk was the pro-
duction of an insect. It was generally supposed to be produced
from the bark or leaves of trees, or growing, like the finest hair, from
their branches. A new era now commenced.

The whole value of the silks manufactured in France, in 18:35,
amounted, by computation, to 140,000,000 francs, and it was estima-
ted in Europe, that, in that year, silks to the amount of 50,000,000
francs were exported from that country to the United States alone.

Yet in France, although they raise so much silk, they still import,
annually, to the amount of 43,000,000 francs of raw silk, or nearly
one third of all they consume, for the supply of their manufactures.

In England, the climate, from its humidity or other causes, is
found to be unsuited to its growth ; for this reason alone, the trials
to raise it there have failed. Yet from 1821 to 1828, according to
a late and authentic work on the silk trade, they imported, of raw silk,
24,157,568 Ibs., worth $120,787,580. Of this amount $59,881,283
came from Italy alone.

At the present day, the silks which were consumed in Great
Britain alone, so late as 1835, amounted to the enormous sum of
$28,282,582 annually, at the wholesale prices, besides the whole
amount of all they exported.

The sudden and extraordinary extension of the silk manufactures,

404 APPENDIX.

both in France and in England, during the latter years, has been
mainly ascribed to the machine invented in France by M. Jacquard ;
and the powerful impulse thus given, has been assigned to the
Jacquard Loom. This loom performs all those labors which had
heretofore been exclusively confined to the most skilful hands,
with important economy of time, and of labor in the preliminary
steps, and is so decidedly superior to all other looms, for all the Cu-
rious varieties of figure-silk weaving, that it has superseded them
all, both throughout France and England.

According to the report of the Secretary of th6 Treasury, the
value of silks imported into the United States during the year end-
ing 30th September, 1835, amounted to $16,597 ,<i80 ; this being the
original or first cost in the foreign countries. During this period,
only $486,562 worth of this great amount was exported ; and the
actual cost of the above to the American people, or the whole retail cost
to the actual consumer, may be estimated at more than $22.000,00$
for the year. Most of all this was imported from Italy, Switzerland,
and from France. Formerly, half our imports were froai China.
Yet neither the articles of raw silk, nor any of those numerous, sub-
stantial, and elegant fabrics, which are composed of part silk and
part cotton, or mixtures of silk and worsted, are included in the
above amount. In no year previous to 1821 had the annual amount
consumed arisen to one fourth of what it was in ]835. But in no
year previous to 1830 had the annual consumption arisen to one half
this amount ; the increase during fifteen years being fourfold.

In the year ending September, 1836, the importations . of silk
amounted to $22,000,000, at the first cost in foreign countries ; and
the imports of those fabrics, composed of part silk and cotton, and
part silk and worsted^amounted to $6,000,000 more, in that same
year. And during ten years previous to 1840, we had imported more
than $40,000,000 of wines, $84,000,000 of iron, and $118,000,000 of
silks, comprising an amount equal to $242,000,000, for articles
with which we either could have dispensed, or produced by our
own industry from our own soil.

In the year ending September 30, 1839, and during the progress
of a very extraordinary bank expansion, the prices and profits on
manufactures suddenly rose from this cause, and the importations
of that year were, in consequence, exceedingly great, not only of all
that we wanted, but of a vast amount also which we needed not;
— of iron, $12,000,000; of linen goods, $6,000,000; of cloths and
kerseymeres, $7,000,000; of cotton goods, $14,000,000; of silks,
$23,000,000, &c. &c. : in all it amounted to $170,000,000 for the
year, which was $75,000,000 more than all our domestic exports.
Silks and wines alone were not the only agricultural productions of
all that vast list of imports. The enormous foreign debt thus in-
curred, and the extraordinary deluge of foreign goods thus intro-
ducedT not only caused the terrible reaction which

quickly fol-
lowed, but it paralyzed our agriculture, and, for a time also, it
crushed our manufactures.

Whence came those vast importations ? A large proportion came
from Britain, whose laws, in regard to trade, are founded, in a great
measure, on monopoly, and not on any reciprocal right; it being
the policy of that nation to sell to other nations all the productions
of their agriculture, and manufactures, and mines, which they can

RESOURCES OF AMERICA, SILK, ETC. 405

produce ; while almost every article of agriculture, or of manufac-
tures, which the subjects of Britain can produce, is shut out from
their ports by heavy duties, or by total prohibitions. This system
of Britain, while it enriches them, is directly calculated to exhaust
and impoverish our country continually ; they have, in fact, ex-
cluded almost every production of our industry and our soil which
we can furnish in exchange for their productions, except only our
cotton, our silver, and our gold..

The colossal power of Britain is mainly derived from their agri-
culture, and their mines of coal and of iron. By aid of these last,
their engines and machinery are formed, which are employed in
their stupendous manufactures and in commerce ; and these, as has
been estimated, together with their mills moved by wind and water,
accomplish labors equivalent to a hundred millions of men.

In Britain, where labor is cheap, and lands are very dear, it has
been stated, on good authority, that the proportion of animal power,
or the power of oxen and horses, &c., which they apply in their ag-
riculture, is ten times as great as the human power which is thus
employed, and far greater than in any other country of the old
world. In America, lands being both fertile and exceedingly cheap,
cheaply, therefore, are we enabled to maintain the vast animal pow-
er ; the plough being truly the American instrument, by whose aid
we are enabled to cultivate those lands at a diminished cost, and far
less than by any other mode, or hy any other nation on earth ; ours
being the vast, the unbounded prairies and pastures, and " the cattle
on a thousand hills." The proportion of animal power which is
thus employed, is, in America, transcendently great.

Already, in many parts, our fields of grass are mown by aid of
horse power, and by this same power the produce thus mown is
raked, and gathered into barns ; by horse power fields of wheat are
also reaped; and low plantations of the mulberry may thus be shorn
of their foliage by machinery formed of numerous, parallel, and
prong-shaped knives, with guarded sides, and edges vertical.

We have mountains of anthracite and mountains of iron ore lying
contiguous. The United States contain at least 80,000 square
miles of coal and of iron, or sixteen times the area or amount of all
Europe ; and one vast uninterrupted field, extending 900 miles in
length, from Pennsylvania inclusive, to Alabama, contains 50,000
square miles.

Our advantages are indeed very great : to be duly appreciated, they
must be estimated singly and individually : how much greater and
more striking will they then appear, if considered collectively. Our
innumerable rivers and rapid streams, our immense forests and
mines, the exhaustless treasures of fuel and of flame, the combined
elements of water, earth, and of fire, offer resources of mighty
power, unknown and immeasurable, and willing aids in abridging
the labors of man.

The same transcendent power of steam, which drags the huge
ship, or ponderous car, will, ere long, become the mighty instru-
ment, or universal power, by whose aid every agricultural operation
will be performed.

Hail, progress of improvement ! all hail ! How swift its speed ! in
all things how great, how wonderful in this our day ! In vain do
those false men oppose, — those false men, in fine, who, denouncing

406 APPENDIX.

all as innovation, have ever been the unceasing opponents of every
improvement in every age, — in vain do they strive to obstruct its
progress and to cause a retrograde ; or, to stop its march, which is
onward and irresistible.

CHAPTER II.— HISTORY OF THE SILK-WORM.

The silk-worm, or Bomlyx man, is a caterpillar ; its body formed
of twelve membranous rings : these rings support the legs, which
are sixteen in number, and in pairs. Six of these are in front and
inflexible, and situated beneath the three first rings, and are each
covered with a scale. The other ten are flexible and membranous,
their positions beneath the rings ; these are called climbers or hold-
ers, and are provided with sharp hooks or claws, to aid in climbing.
The head has a horny covering, like a scale ; the jaws are very
strong, the teeth sharp, serrated, or indented like a saw. The
mouth is vertical and peculiar, and not horizontal, as in most other
beings ; two broad objects in its forehead, which might be mistaken
for eyes, are but bones of the skull. The eyes are small, fourteen
in number, seven on each side of the head, and near the mouth.
The organs of respiration are eighteen in number ; equidistant, and
situated along the body, are the holes or openings, nine on eacli side,
which serve for breathing.

The substance of which the silk is composed is a liquid, transpa-
rent gum, of a fine yellow color, and is contained in two separate
sacs, of slender dimensions. Each of these vessels is about ten
inches in length, and wound in the stomach in spiral folds : near the
jaws two ducts convey the silken fluid ; these, uniting in one, serve
to compose the silken thread, which is usually from 400 to 1,200 feet
in length.

The eggs of the silk- worm are of a dark lilac or slate color. The
silk-worms are at first black and extremely small ; as they advance
in age and size, they cast off" their outer covering or skin, usually
from three to four times, at different periods, according to the variety.
These successive changes are called moultings ; and the times inter-
vening are termed ages. In a colder temperature, the duration of
these several periods is prolonged ; but in a warm climate, the period
or season of the first moulting, which terminates the first age,
usually occurs on the fourth or fifth day of its existence ; the second
on the eighth or ninth day ; the third on the thirteenth or fourteenth
day ; and the last on the twenty-second day. At each of these crit-
ical periods, thasilk-worms remain in a torpid state, eating little,or
absolutely nothing,for a day or more. At the end of about ten days
more from the last period, or in about thirty-two days from the be-
ginning, the insect, now fully grown, is about three inches and one
third in length, transparent, of a yellowish white or pearl color.
Having now completed their fifth or last age, they eat no more, but
ascend to the leaves or brush-wood, which are placed for the purpose,
and commence the formation of the cocoons ; and, in the construc-
tion of these, the insect works busily and incessantly night and day,
during four days. The labor finished, the insect in the centre be-
comes transformed to the chrysalis state.

RESOURCES OP AMERICA, SILK, ETC. 407

The vital functions of the silk-worm are accelerated by warmth,
and the time occupied in passing through the various mutations is
hastened, not only by the increased temperature, but materially
by the degree of attention which is bestowed on the insects. In
Madras, according to Dr. Anderson, and where the climate is very
warm, the silk-worm passes through all its evolutions in twenty-two
days. Here, then, is not only a saving in regard to time and labor,
but a great and very important saving also in regard to food.

The cocoon is usually an inch and a third in length, of an oval
form ; the color yellow, or straw, or pure white. The outer cover-
ing is like finest wool, and is called fios, and is easily detached ; this
being removed, the end of a thread is discovered, of extreme fine-
ness.

After an interval of from fifteen to twenty days' repose, the moth
ejects from its mouth a liquor, which moistens the gum and dissolves
tiie adhesiveness of the texture of the ball ; and by frequent motions
of its head, it loosens and forces aside the filaments, without sunder-
ing a single silken thread, until it reappears, transformed to a large
butterfly, of a grayish white color, with four wings, two eyes, and
two black, feathery horns or plumes. Unshrouded, in this its last
and perfect form, both male and female, they come forth to the light
of day : from this time they take no visible food to the day of their
death.

They commence laying their eggs in twenty-four or thirty-six
hours after leaving the cocoon. Each female usually lays four hun-
dred eggs, which firmly adhere to the paper, on which they are ar-
ranged in a handsome and circular form. In a few days after, their
multifarious labors being ended, the insect dies.

The silk-worm remains in the chrysalis state a length of time cor-
responding with the temperature of the climate. In England they
remain 30 days; in France, 21 ; in Spain and Italy, 18 or 20; in
the United States, about the same ; and in India, but 11 days.

A si!k-\vorm sometimes measures more than three inches in its
•reatest length ; but few attain to dimensions so large. If the
jngitudinal dimensions of an insect which attains to 40 lines be
compared during the different ages, and their length at the period
of hatching being unity, or 1, their length at the end of the first
age will be 4 ; at the end of the second age, 0 ; at the end of the
third age, 12; at the end of the fourth ao-e, 20; at the end of the
fifth age, 40.

The silk-worm, like other caterpillars, is a cold-blooded insect, its
temperature that of the atmosphere in which it breathes. Sudden
changes from cold to heat are highly injurious ; yet it has been
found that the silk-worm is capable of enduring a great degree of
heat, if uniformly maintained. Such a degree they must at times
endure in their own native forests, not only of light, but also of heat,
with no shelter from the scorching sun but the shadow of a leaf.
Yet in no case is a due degree of warmth more needful, than while
the insect is forming the cocoon. If, at any time while they are
performing this most important labor, they are permitted to suffer
from cold, they cease from their labors, and remain inactive, or move
but slowly, as may be discerned while the cocoons are yet trans-
parent. It has been proved, on dissection of the silk-worms which_
thus suffer and become torpid through cold, that the glutinous mat-'

E

408 APPENDIX.

ter in their silk reservoirs had become so congealed and tenacious
from cold, as to resemble strong tendons ; which sufficiently ac-
counted for the inability of the insect to draw forth the silken fila-
ment. Yet no sooner is the temperature increased, than they will
resume their labors with increased activity ; but will again desist, if
exposed again to cold. If neglected at this critical period, they as-
sume, in due time, the chrysalis form, but, for want of sufficient
strength, leave incomplete their silken tomb.

CHAPTER III. — VARIETIES OF SILK-WORMS.

1. Sina Silk- Worm. This is a variety imported into France from
China,Tjy Lours XVI., in 1784 ; a large, pure white, and extremely
beautiful variety, which is preferred, in that country, to all others.
Their cocoons are pure white, large, and fine, and the silk-worms
hatch simultaneously.

2. The Large Single-Crop Worm. A very superior variety, wheth-
er of a pure white or brown. Their period of hatching may be
hastened or prolonged to a late period in summer ; and thus they will
yield two crops or more. The cocoons, being of large size, are on
this account more profitable to raise or to reel, than any other varie-
ty except the Sina.

3. The Silk- Worm of Two Crops. A small variety, from Italy ; a
pale, white worm; the silk is white, and very fine ; the cocoons are
also small, and, on this account, deemed unprofitable.

4. Silk- Worm of Eight Crops, or Dacey. At the silk establishment
of the British East India Company at Jungepore, in Bengal, besides
the Common silk-worm, which produces but a single crop annually,
they have also another silk-worm, called Dacey, which produces
eight crops or harvests, and is supposed to be indigenous.

5. Friuli Silk-Worms. There is a variety of silk- worms found in
Friuli, so very large, that two of these, when fully grown> will out-
weigh five of the common kind; and their cocoons weigh almost in
the same proportion. The quantity of food is one tenth" less in pro-
portion to the weight of cocoons produced, than the common kind,
but they require five or six days longer in their evolutions before
they begin to spin. Their cocoons are four times as heavy as those
of the small variety of silk-worm. Each cocoon yields nearly 8£
grains, and measures almost 1.300 yards; and 100 cocoons weigh a
pound, and 1,091 will yield a pound of pure reeled silk. Friuli silk
is said to cause more trouble and waste in its manufacture, than that
of either France or Lombardy. This may be owing, either to the
breed of silk-worms, or, what is much more probable, to its being
imperfectly reeled.

For an account of the two following kinds of silk-worms, which are
described as peculiar to Hindoostan, I am indebted to the researches
of General Dearborn, who has described them from Atilburn's Ori-
ental Commerce.

6. Arrindy Silk-Worm. This silk- worm is a species totally differ-
ent from any hitherto described or known, and is called Arrindy,
from the name of the plant, the Rhicinus, or Palmi Christi, on which

RESOURCES OF AMERICA, SILK, ETC. 409

the insect feeds. It is peculiar to the districts of Dinagepore and
Rangpore, in the interior of Bengal, where it is reared by the na-
tives in a domestic state, as they do other silk-worms. The Palma
Christi is largely cultivated in India, as it is also in many parts of
France and some other countries, for the abundant produce of oil
which is obtained from its seeds, which is known in commerce as
the Castor oil. This plant is therefore cultivated for the double use
of seeds and also of its leaves.

The cocoons thus produced are remarkably soft, and white or yel-
lowish, and the filament is so exceeding delicate, that it cannot be
wound, as are other cocoons, but must be spun like cotton. The
cloth woven of this substance, is white, coarse, and of a seemingly
loose texture, but of incredible durability. It is used for the clothing
of both men and women, and will wear constantly for ten, fifteen, or
twenty years. The merchants also use it for packing fine cloths,
shawls, and silks. Hot water dissolves its texture, causing it to
tear ; it is therefore washed only in cold water.

The Arrinda or Eria silk is reared in Assam, as in almost all Hin-
doostan, but entirely within doors. It is fed principally on the Hera,
or Palma Christi. It affords a fibre which at first looks rough, but
after repeated washings becomes soft and silky . The poorest people
of Hindoostan are clothed with this material, which is warm, and of
incredible durability, the whole lifetime of a single person being
seldom sufficient to wear out a garment made of this silk, which de-
scends from mother to daughter for generations. Twelve broods pf
tliis silk are sometimes raised in a year. In Assam alone, 80,000
pounds of this silk are annually produced.

The Palma Christi flourishes in all the states of the south, and as
far north as the latitude of Boston.

7. Tussch, or Wild Silk-Worm of India. This is a species of silk-
worm which cannot be domesticated. They are so abundant in
many parts of Bengal, and the provinces adjoining, as to have af-
forded to the natives of those countries, and particularly to the Bra-
rnins, from time immemorial, considerable supplies of a most durable,
coarse, dark-colored silk, which is woven into a fabric called Tus-
sch-dootie.

This species of silk-worm might, it is supposed, prove highly use-
ful to the inhabitants of the south of Europe, and also of the Southern
States of America, where a cheap, light, cool, and durable dress is
much wanted — such a dress as this silk affords, and such as is worn
by the Bramins of India. Once introduced, they would probably
flourish, unaided by the care or assiduous attentions of man.

In the province of Assam, in Hindoostan, Asia, which has lately
come into the possession of the British power, amongst other pro-
ductions hitherto unknown, there have been found about a dozen
species of silk-worms, which produce the materials for valuable
fabrics, including also the Arrinda.

8. The Muga Silk- Worm is never domesticated, or reared in
houses; they feed on the leaves of a variety of trees. The eggs are
laid on wisps of hay, which are collected and placed on the trees,
whore they soon hatch ; plantain leaves being tied around the bot-
tom of the tree, over which the worms will never pass. When a
tree is stripped of its foliage, they descend, and are removed to other
trees, by means of dishes of bamboo attached to poles. They feed

35

410 APPENDIX.

thirty days, when they descend to the plantains, and, being gathered,
and placed, on dry leaves, they form their cocoons. Their cocoons
are two inches long, and thick in proportion ; they are not reeled like
common silk, but spun like cotton or worsted. The silk is wove into
cloth for scarfs, turbans, sashes, &c. In that climate they produce
six crops in a year. 50,000 pounds of this silk is annually made in
Assam. It may be the same silk-worm as that last described.

There is another sort of these silk-worms, which produces a fibre
of great lustre ; and a fourth kind, very large, the moths measuring
ten inches across the wings.

CHAPTER IV. — MULBERRY, (Moms.)

The mulberry, or moms of the botanists, is a genus comprising
many species. It derives its name from Mor, in Celtic, black. Its
origin has been assigned to China, but several species have been
found growing in a wild state in America. In cold climates it is a
deciduous tree, but an evergreen tree within the tropics. It was
cultivated at a very early period of time in Western Asia and in Eu-
rope, but only for its fruit. The fruit is a berry of a roundish or ob-
long form; of a color varying from white to red or black; its pulp
envelops numerous small seeds.

USES. Most of the varieties of the mulberry are esteemed dessert
fruits. When perfectly mature, they are grateful to the taste, and
very wholesome ; the sirup is useful in mitigating inflammation of
the. throat. The juice, when properly fermented, affords a pleasant,
vinous wine ; mixed with apples, they afford a delicious beverage
called mulberry cider, of a deep red color, like Port wine.

The wood of the mulberry tree is compact, elastic, and hard, and
susceptible of a fine polish ; it is therefore sought after by the uphol-
sterer, the carver, and the turner. The strength of the timber ren-
ders it valuable to the joiner, and also for building boats : its power
of resisting the action of water has been compared to oak.

The roots of the mulberry tree are of a yellow color, and strike
downward; and the tree is extremely long-lived. M. de Saint
Fond saw, in 1802, one of the original or parent trees of all the
white mulberry trees of France, which the followers of Charles VIII.
had brought from Italy, on his invasion of that country in 1494.
M. Lachaux had caused this tree to be encompassed by a wall, to
evince his respect and veneration, and to serve as a monument to a
tree so inestimable.

Whoever would enter extensively and at once on the cultivation
of silk, let them, first of all, bestow their attention on the culture of
the abundant supplies of food ; this principal and essential food be-
ing no other than the material leaves of the various species of the
mulberry tree. Not every kind, however, is equally suitable. Lin-
nsRiis has enumerated seven species of those which were known in
his day ; and amongst these there are two species, the Tinctora and
Indica, which are not used as the food erf the silk-worm. The Tinc-
tora is the Fustic of commerce, and is used only as a dye.

The nourishment which is contained in the mulberry leaf is not

RESOURCES OF AMERICA, SILK, ETC. 411

completely developed till the leaf is fully grown. The leaf, accord-
ing to the analysis of Count Dandolo, contains, 1. The fibrous
substance ; 2. The coloring matter ; 3. Water ; 4. The saccharine
substance; 5. The resinous substance. The saccharine Substance is
that which nourishes the insect, augmenting its growth and size. The
resinous substance is that which, " separating itself gradually from
the leaf, and attracted by the animal organization, accumulates,
cleans itself, and insensibly fills the two reservoirs or silk vessels."
The proportion of this nutriment depends on the variety of the
mulberry, the age, the soil, and the moisture or dryness of the
season.

CHAPTER V. — VARIETIES OF THE MULBERRY.

Space will not admit a very particular description of every varie-
ty. We will briefly describe a few, all fine for silk.

1. JAPAN PAPER MULBERRY. Broussonetia papyrifera.

The tree is of rapid growth, and rises to a large size, with a round
head ; the leaves are rough, either cordate, entire, lobed,or palmated.
It is a native of China and Japan, and the liber, or inner bark, by
being beaten to render it pliable, serves for paper, and as an article
of clothing in those countries. The fruit is round and curious, but
not edible. The leaves are eaten by the silk-worms ; and for this
purpose, it is now successfully cultivated in France.

A beautiful vegetable silk is procured from the bark of the young
branches of the papyrifera, as has been proved by M. la Rouverie.
He directs that the bark be separated, while the tree is in full sap,
and beaten with mallets, and steeped in water, by which process he
affirms fibres are obtained almost equal to silk in quality, and which,
when woven, form a cloth whose texture resembles silk.

2. SHINING-LEAVED MULBERRY. Moms lucida.

Leaves very large, pointed, cordate, and shining; fine for silk.

3. TARTAREAN MULBERRY. Merits Tartarica.

The fruit resembles the Moms nigra. A variety from the vicinity
of Asoph. It abounds on the banks of the Volga and Tanais.
Leaves large, oval, oblong, serrated, shining ; excellent for silk.

4. WHITE ITALIAN. Moms alba.

A native of China, naturalized in Italy ; already described ; too
well known to need a more particular description. The leaves are
small, but fine for silk ; the fruit insipid ; the bark forms a prepara-
tion resembling silk. The young wood being gathered in Septem-
ber, and steeped by day in still water, and spread on grass by night,
for three or four days, may then be prepared and woven like flax.

5. MORETTI MULBERRY. A new variety, sometimes miscalled
Alpine. Leaves ovate, sharp-pointed, entire, cordate at the base ; thin,
smooth, large, of a beautiful and rather deep-shining green ; the
silk fine.

6. MORUS ALATA. Leaves large and beautiful

7. ROMAN DURA. Leaves large, yellowish green, shining, and

nsa proves identical with Roman dura.

8. BRUSSA. A variety 'from the vicinity of Constantinople, some-

beautiful. The Morus Expansa

412 APPENDIX.

times called the Asiatic. Leaves large, and of excellent quality.
Other fine varieties, with large leaves, are the

9.- Morus J3lba Giazzola ; 10. Folia Doppia ; 11. Rose-Leaved;
12. Smtdl Queen,- 13. Spanish.

14. CUSHING'S NEW CHINESE MULBERRY.

A new variety, lately introduced from China, by John P. Cush-
ing, Esq., of Belmont, in Watertown. It was received from his
Chinese friend in Canton, in the spring of 1837, and was imported in
a growing state. Many trees of this fine variety have been liberally
disseminated by him. I have thence affixed his name to the tree.
The tree is of the most rapid growth ; the leaves very large, general-
ly entire, but varying in the same species ; some being palmated or
lobed, and of a beautiful shining green, and very numerous or thick
set. The tree and its leaf are splendid, far more so than any other
variety yet known ; the Morus multicaulis only excepted, which is
evidently with this species very nearly allied. It produces silk of
the first quality. The Canton Mulberry, so called, which was intro-
duced by Dr. Stebbins, is evidently a variety of the same species.

15. MORUS MDLTICAULIS. Perrotet Mulberry. Morus .Ma
Sinensis.

A new variety, which is also called, by way of excellence, the Chi-
nese Mulberry ; a tree of surpassing beauty ; a new and most valua-
ble variety for the nourishment of silk- worms; a tree which is
represented as possessing such decided superiority over all others,
that it will speedily be substituted for them all, in every region of
the globe..

It originated in the elevated regions of China, a country famous
from antiquity for its silk ; a parallel only to our own, in all its va-
rious climates and divers latitudes. It is to this tree, that the disci-
ples of Confucius acknowledge their indebtedness for the prosperity
and solidity of their empire.

The tree grows vigorous, upright, and beautiful ; the leaves, large,
soft, and tender, are petiolate, cordate, acuminate, serrated towards
the summit, marked with nerves, always entire ; their upper surface
is convex or curled, of a deep and beautiful shining green. The
form and dimensions of the leaf vary in different soils. In a dry
and arid soil they are of diminished size, their form elliptical, and
without the heart-shaped indentation at the base, their breadth be-
ing six inches, and their length eight ; but in a light, rich, and fri-
able soil, the produce of the foliage is most abundant, the leaves large
and cordiform, extraordinary specimens having sometimes measured
more than a foot in breadth, and fifteen inches in length.

The Morus multicaulis differs from all others in the uncommon
vigor of its growth, and the property which the roots possess of
throwing up numerous flexible stalks, the great length which these
stalks acquire in a short space of time, and the facility with which
it is propagated from layers, or even from the cuttings of a single
eye. No other Variety will strike root thus readily from cuttings,
but all others with difficulty. It differs, also, from the remarkable
size which the thin, soft, and tender leaves speedily acquire, and the
promptitude with which they are renewed.

In all the maritime districts, from Long Island Sound to Georgia,
in point of hardiness, both the Morus multicaulis and the Canton
mulberry bear great resemblance to the oak; so also on the elevated

RESOURCES OF AMERICA, SILK, ETC. 413

grounds near Boston. But in the low plains of the interior, and in
the valleys of the north, they are liable to be injured in their tops
by winter; yet in spring they start forth from the root with fresh
vigor and renewed luxuriance. Both varieties, being of a prolonged
growth, are therefore admirably calculated for the production of
numerous crops of silk in a season.

CHAPTER VI. — SUBSTITUTES FOR THE MULBERRY.

Various are the substitutes which have been proposed for the
mulberry, which seems, indeed, the only suitable food. The Osage
orange, or Madura, is, in fact, a species of the mulberry, and is
found to answer well ; but the leaves cannot be gathered, except
with inconvenience, on account of the numerous thorns. Latterly
the Rainoon tree, a plant which grows only in the tropics, has been
introduced to our notice as admirably adapted as food for the
silk-worm, in its own proper climate.

The RAMOOX TREE (Trophis Americana) is an evergreen tree, a
native of the East and West Indies. In Jamaica it has been long
known and used as the food of horses and cattle, and especially
during the dry months, when, in some of those withering seasons,
the most fertile valleys and pastures become the scenes of utter des-
olation— all being destroyed by a scorching sun.

The Ramoon tree nourishes in the most barren and arid soil,
producing at all seasons a succession of fresh leaves, and never suf-
fers from drought. The leaves are oblong, acuminate or lanceolate,
smooth, and entire. A quantity of silk- worms having been imported,
and all other substitutes failing, the leaves of the Ramoon were tried
with signal and unexpected success. A Jamaica paper of March 9,
1838, stales, that the silk-worms not only devoured them greedily,
but appeared also to thrive better on them than on the mulberry.
The silk produced was of a pure white color, and worth forty shil-
lings a pound ; and it was calculated that three crops would be pro-
duced in a year. The House of Assembly of Jamaica have voted
the discoverer the sum of fifty pounds, "with a view to a future
grant," as he progresses in the rearing of the silk- worm.

CHAPTER VII. — SOIL, SITUATION, CLIMATE, &c.

Although the mulberry flourishes, most luxuriantly in a moist and
rich soil and protected situation, yet the leaves which are produced
in such soils are more crude, and not of a quality so nourishing.
The growth of the tree in such soils and expositions, besides being
more rapid, is prolonged to a later period in autumn, or until suddenly
arrested by frost; and the immature wood of a forced growth, being
more tender, is consequently more liable to be killed by early frosts
and by winter. Such appears to have been the case in the winter
of 1831-2, which destroyed so many full-grown trees of the hardiest

414 APPENDIX.

description, even to the root. The ravages of that destructive win-
ter seem -to have been confined to particular situations and soils ; to
the productions of the forced growth of a summer not less uncommon
and extraordinary'

In a state of nature, and in the shades and protection of the forest,
or of herbage, the growth of the young tree being slow, and the
wood completely matured in due season, the case is far otherwise ;
the bountiful covering of moss, of herbage, or of leaves, with which
provident nature clothes the ground, being amply sufficient to mod-
ify the growth of the plant, and defend, at the root. This protection,
like the fleecy snow, being twofold, it defends alike from the blasts
of sudden and excessive cold, also from the still more destructive
and pernicious rays of the sun. These remarks are equally applica-
ble to the very young trees of the different varieties of the mulberry,
to those especially which late in autumn have been transplanted to
new positions, or the forced trees of but a single summer's growth :
defenceless, unprotected, and all exposed, on an unsuitable and
naked soil, they meet the frosts of fcutumn and of winter unprepared.

A dry, sterile sand is unsuitable ; and a shallow soil on a founda-
tion of clay produces leaves of bad quality. In low, rich grounds,
and extensive plains or prairies, near ponds, and in the valleys of
rivers, the mulberry tree indeed grows most vigorously, yet the
leaves being more watery, though voraciously devoured, they prolong
the labors of the insect by inducing weakness, and injure the quality
of the produce. These grounds are alike exposed to the destructive
frosts of winter and of summer : the moisture of the atmosphere in
such situations causes the leaves to become spotted and to mildew,
and the leaves thus infected, if given to the insects, are the sure
sources of disease and of death.

Sunny expositions and the declivities of hills, those especially
which slope to the south, east, or west, are favorable. The cocoons
of mountainous countries are deemed superior to those of the plains;
although not so large, they are usually of a whiter color. Plant the
mulberry tree on the high uplands, and on the hills, for here they
are neither exposed to suffer from the early and the latter frosts, nor
are the leaves liable to become spotted or diseased from the mildew ;
and from these combined causes, the growth of the tree will be con-
sequently prolonged for a double length of time.

Prepare the soil by suitable nutriment, to the depth of eighteen
inches beneath the tree, and to a proper distance around. The
roots of the mulberry tree strike downwards ; other plants may
therefore be profitably cultivated beneath its shade, which is not
deemed pernicious, the whole ground being kept as a garden during
the first years.

The proper soils for the mulberry tree are " dry, sandy, or stony."
And trees growing on dry, sandy, or stony soils, and situated on the
open plains, and on hills the most exposed to cold winds, will be
found to suffer least of all from the destructive frosts of autumn and
of winter. With all authors I must agree in recommending a soil
of but moderate fertility, and least of all a cold, moist, and heavy soil,
on a clay foundation, or even a very rich soil ; a dry soil, on a friable
subsoil, on gentle elevations or declivities, being the most suitable
of all for the mulberry from China.

Land of middling quality will answer admirably — land less calcu-

RESOURCES OF AMERICA, SILK, ETC. 415

lated for other profitable cultivation. Land half covered with rocka
may be profitably covered with mulberry trees, which will here find
ample moisture, and nourishment, and warmth, from the direct and
reflected rays of the sun.

By cultivating the mulberry tree in hedge-rows, the ground will,
in a short space of time, produce double the amount of food which
can be obtained in any other way. And an equal amount of leaves
may be gathered from the trees in hedge-rows, at less than one half
the labor and expense which would be required from standard trees.
It is thus that the mulberry is cultivated in China ; in autumn their
hedges are annually cut down to near the surface of the ground, for
the production of a new and more luxuriant crop of leaves in the
ensuing season.

In Persia, as we are informed, the trees are kept low, and not suf-
fered to rise over six or eight feet in height. Broussa, a city of
Turkey, at the foot of Mount Olympus, is famous for its silk, and is
surrounded by mulberry plantations. The trees, says Commodore
Porter, are planted in rows, not more than two or three feet apart,
and kept pruned low for use, in the season for gathering the leaves,
so that a man may reach the top. At other places in this great silk
district, the same system is pursued. In stripping the leaves, those
at the tip ends of the twigs are always left. But, in hot countries,
the silk-worms are fed wholly on pruningft, as the leaves thus for a
longer time preserve their needful freshness and moisture.

John P. Cashing, Esq., of Belmont, in Watertown, a gentleman
who has resided many years in China, has stated that the most ap-
proved mode of cultivating the mulberry, as practised in that coun-
try, consists in keeping them low by annual prunings, like plantations
of raspberries. The same mode is also practised in India. This
system of close planting and low pruning is in perfect conformity
with the highly-approved mode of management which is now so
extensively adopted with the grape vine, in vineyard culture, in
modern France.

During her residence at Broussa, Miss Pardoe visited the estab-
lishments of the silk-worms, and made very particular inquiry as to
the mode of feeding and management. The silk-worrns, as she
states, are fed indiscriminately with branches of the red and the
white mulberry, the last being preferred. The branches are strewed
on the floor, and the silk-worms are never touched with the hand ;
the withered mass being never removed, and when ready to spin, oak
boughs, about four feet high, are planted in the mass, like a minia-
ture forest, and in their leaves the silk-worms form their cocoons.
Every crevice of the apartment is carefully closed to exclude the
admission of air, and a fire of " charcoal ashes " is constantly kept
up throughout both day and night. Meanwhile, as she states, it ap-
pears certain that this mode of feeding and of management greatly
increases the quantity of silk, and diminishes the labor of the feeders.
This is the mode of feeding the silk-worms which produce, in the
neighborhood of Broussa, an extraordinary quantity of silk. There
is scarcely a house in the neighborhood of Broussa which does not
contain several apartments filled with silk-worms, whose produce is
disposed of to the spinners, of which there are a considerable num-
ber in the. city.

In one day. and of those only which entered at one single gate ot

416 APPENDIX.

the city, and passed directly beneath her window, she counted up-
wards of two hundred individuals, each driving before him a horse,
mule, or donkey, and bearing boughs and foliage of the mulberry,
compactly loaded. These mulberries, covering the immense plain,
are each year cut down to the trunk closely. In the height of sum-
mer, the far-spreading mulberry woods assume the appearance of the
locust-blighted landscape ; every tree being left a branchless trunk,
without a sign of foliage.

CHAPTER VIII. — CLIMATE, HABITS, AND MANAGEMENT
OF THE SILK-WORM.

Wherever the mulberry finds a congenial climate and soil, there
also the silk-worm will flourish ; such a climate and soil, and such
a country, is ours throughout its whole extent, from its eastern to its
western shores.

The silk-worm is a native of China, a country famous from re-
mote antiquity for its silk, and renowned for its industry, a parallel
only to our own in all its various climates, and divers latitudes, in all
its extraordinary vicissitudes of heat and cold. From China, also, we
derive the tree, the essential food on which the insect most delights
to feed. Transported to our shores, the silk-worm of Asia has here
found a genial climate, a salubrious atmosphere, and the abundant
pasture so well suited to all its wants. AVherever the Indian corn
will mature its seeds, wherever the peach will mature its fruits,
there also the mulberry and the silk-worms will flourish with ex-
traordinary luxuriance, as in their native clime.

Serene skies and days of unusual brightness are the characteris-
tics of our climate; those days of continuous heat, of brilliant
light and sunshine, being necessary, and these alone being all-
sufficient duly to mature and to elaborate the juices of the leaves
of the mulberry in all its varieties, thus converting them into the
most healthy and nutritious food. Not every country is thus highly
favored by nature.

In England, first of all countries for its agriculture, they cannot
raise silk, how much soever they consume. There, owing to the
coldness and humidity of their climate, as their latest writers assure
us, the mulberry in all its varieties will not mature its leaf, so as to
become the wholesome and nutritious food of the silk-worm. (See
the popular Encyclopedia now publishing in London, article Morns)
Neither will the Indian corn mature its seeds, nor the peach ripen its
fruit, in open culture, in that climate and country.

In Europe, they usually lose from 35 to GO per cent, of their silk-
worms ; the latter being the usual loss among the peasants. And,
according to M. Beauvais, while the French have usually lost near
50 per cent, of their silk-worms, the Chinese, according to their
best historians, lose not one in a hundred. This is in a measure to
be ascribed to their superior climate ; but in part, also, it is justly due
to their superior skill and management. In part, also, it may be
ascribed to their rejecting, in the first instance and invariably, those

RESOURCES OF AMERICA, SILK, ETC. 417

few worms which hatch prematurely ; but principally their extraor-
dinary success is to be ascribed to their subsequent treatment of the
insects, and particularly to their modes contrived for the purposes
of ventilation and the preservation of a high temperature and pure
atmosphere, and to the great attention which they bestow on them ;
to their constant and night feeding, as well as by day. Forty times
during the first twenty-four hours are they fed, and thirty times on
the second day, a less number on the third day, and a still less num-
ber on the subsequent days.

Aware of the immense importance of the silk culture to the inter-
ests of France, the government of that nation have established an
experimental silk-farm at Montgeron, in the north of that country,
under the superintendence of M. Camille Beauvais. Already, and
previous to the year 1835, by his extraordinary management, had
M. Beauvais succeeded in producing thirteen pounds of silk from
the same number of silk-worms which, in France, usually produce
but five pounds, and in Italy seven and a half pounds, and in India
twenty pounds, and even in that cold climate he then expected
soon to be able to produce an equal number of pounds. In the year
1837 was he enabled to produce 185 pounds of cocoons from 2,000
pounds of leaves, a quantity which had been found sufficient for that
same number of silk-worms, or for 40,000, which, being of a size so
superior, must have been more than sufficient for the production of
20 pounds of silk. By him, also, the wants of the silk- worm having
been made fully known by new discoveries, and these wants being
all supplied, losses from disease are no longer known.

The silk-worm is a cold-blooded insect, its temperature that of
the atmosphere in which it breathes ; its evolutions being wonder-
fully quickened by heat, and prolonged by cold. 77 to 84 degrees
of heat is its proper element, as now fully ascertained by M. Beau-
vais. Combined with this suitable degree of heat and of purity, a
certain degree of moisture in the atmosphere is indispensably neces-
sary. In their native condition, the silk-worms are exposed to dan-
gers continually, either from cold furious storms, or from devouring
foes. In such a temperature, and under the benign protection and
care of man, they flourish with extraordinary luxuriance, completing
their evolutions with great economy of time, of labor, and with aug-
mented production, all their labors being brought suddenly to a
close.

The habits of the silk- worm are peculiar to itself, both in regard
to the time of taking its nourishment and its sleep. These habits
differ essentially from those of the human race. The silk-worm
takes no liquid with its food, except only what is contained in the
fresh leaf on which it feeds. If neglected, or fed only at long inter-
vals, and during the day, even though at such times fed abundantly,
a large proportion of the food is thereby wasted. The leaves thus,
for a long time exposed, becoming dry, the silk-worms refuse to eat,
suffering irrecoverable injuries by day, and also during the long
night, both by reason of hunger and tormenting thirst. They suffer
doubly, also, from the voracity with which they then devour their food
in the morning. But by fresh feeding, at short and frequent inter-
vals, by night as well as by day, the food is all devoured, and half
the quantity will suffice, none being wasted ; and half the expenses
of gathering the leaves and of cultivation being saved ; even less

418 APPENDIX.

than one hundred pounds of leaves thus fed, being found amply
sufficient for the production of a pound of silk. The cocoons thus
formed will be large and heavy, the- thread or filament substantial
and strong, not liable to break in reeling, thus causing neither
trouble nor waste. And eight pounds of cocoon of this superior
size, will, with careful and skilful reeling, produce a pound of raw
silk ; and in the manufacture of this silk the waste will be exceed-
ingly small.

The silk which is produced by the silk-worm is formed wholly
from the excess of food suddenly consumed, over and above what is
necessary to sustain life, as is also the fat of animals ; and the same
principles, in regard to feeding, are alike equally applicable ; in both
cases the true economy and great profit being the result of full and
constant feeding ; a certain amount of food and liberal supply, and
this rightly administered, being indispensably requisite completely
to fatten the stall-fed ox during the accustomed period of a few
months. But if this same quantity of food were parsimoniously
given to this same animal, as its only subsistence, even during one
whole year, the effect would be lost, and the animal, thus ill fed,
would, at the end of this prolonged period, still remain the same
lean beast as before. In the former case, the profit from feeding, to
the owner, might indeed be very great, but in the latter case, quite
the reverse ; as, independently of the great loss of time, the whole la-
bor of feeding is also lost, and all the amount of food thus bestowed.

The days devoted by the silk-worms to sleep are those of their
moulting, or changes ; and except they sometimes pause for a few
moments, at all other times their sleep must be but transient, if, in-
deed, they ever sleep at all at any other time. In its native condi-
tion, the fresh leaf of the mulberry becomes its permanent abode.
From the first dawn of their existence they eat almost continually,
except only on those particular days, and until they begin their
cocoons, when they eat no more, but work incessantly during three
days and three nights, until, this their last work being finished, they
no longer work any more, but, entering the chrysalis state, they
slumber profoundly for a season.

CHAPTER IX. — PROFITS OF THE SILK CULTURE IN
FRANCE AND ITALY.

The profits of a crop of silk are usually indicated by the size and
quality of the cocoons. If the cocoons are very large, like the
products of the well-cultivated and highly-fertilized fields, it por-
tends a profitable and abundant harvest.

One of the most celebrated of all the English writers on the use-
ful arts, and on manufactures, is Dr. Andrew Ure ; and on agri-
culture, one of the most distinguished is M. Puvis, president of the
Agricultural Society of Ain, in France; the subject of silk having
been fully investigated by both, both writers being especially of
the latest day, and both having in their remarks a particular refer-
ence to France. " In a great part of that country, the soil and cli-

RESOURCES OF AMERICA, SILK, ETC. 419

mate being favorable, both authorities concur in stating, that the
planting ot the mulberry trees and the raising of silk- worms, are, in
this day, the most profitable of all agricultural pursuits.

The mulberry tree, says Dr. Ure, is valued in Provence at from
Gd. to lOd. sterling each, (or 12 to 21 cents,) or, this being its cost at
the age of four years, at which time they are transplanted ; they
may be stripped of their leaves in the fifth and sixth years, or three
years from the time of grafting, and the seventh year it yields
leaves worth one shilling sterling, or twenty-two cents ; and they
go on increasing for twenty or thirty years, when the leaves bring
thirty shillings, or $7,20. Large trees in the south of France will
yield three hundred pounds, or, according to Dr. Ure, a tree will
yield from one hundred to three hundred pounds, according to its
magnitude and mode of cultivation.

The cost of cultivation is one franc (eighteen and a half cents)
per hundred pounds. The average cost of leaves, in good years,
is three francs, or fifty-five cents per hundred pounds on the trees,
in that country.

The silk husbandry in France is completed in six weeks from the
first of May ; thus affording the most rapid of all agricultural re-
turns, and requiring only a small advance of capital for the purchase
of the leaves.

Cocoons are found to lose seven and a half per cent, in weight, in
the first ten days, by the perspiration of the chrysalides. The pro-
portion between the weight of silk which can be reeled, and that of
the coarse floss which can only be spun, is found to be in the aver-
age proportion of nineteen to one in perfect cocoons. But this does
not include the outer floss, of a loose, furzy texture, which can
never be reeled.

1,000 ounces of perfect cocoons have been found to produce 15<)£
ounces of pure cocoon. Thus every perfect ball, as soon as com-
pleted, contains more than one seventh part of pure cocoon ; but
this includes the floss and the pellicles. The length of the filament
is usually from 500 to 1,200 feet. Count Dandolo states that it sel-
dom exceeds 1,875 feet.

Count Dandolo has stated, that twenty-one pounds of leaves, with
economy in feeding, will produce one and a half pounds of cocoons.
Again he has stated that, in Dalmatia, he has procured one and a
half pounds of cocoons from fifteen pounds of leaves.

In 1814, which was considered a season extremely unfavorable
for silk-worms, Count Dandolo obtained fifteen ounces of very fine
silk from seven and a half pounds of cocoons; and from the same
weight of refuse cocoons he obtained thirteen ounces. These ex-
traordinary cases are stated only to show the result of good and
right management.

"At Cevonnes, where the finest silk is produced, and where the
cocoon is cast out, when seven eighth parts are reeled, thirteen
pounds of cocoons, of a thread of four or five cocoons, are required
for a pound of the purest silk in the world.

The silk of Cevennes, in France, is probably the finest in the
world. I have particularly stated the mode in which it is reeled,
for to this cause, in a measure, it owes its celebrity. There is in-
deed one kind which is sold at Lyons for from $4,42 to $4,64 the
English pound ; but there U a kind still finer, which briugs $9,60
a pound.

420 APPENDIX.

Four hundred thousand pounds of silk of superior quality was
raised in Cevennes in 1832, and since that period, this quantity has
been greatly increased ; as, among all employments of capital, none
is so productive as the mulberry tree. It was yielding, at the above
period, from fifteen to twenty per cent, profit to the intelligent agri-
culturist. Thus states Dr. lire.

There is a description of white silk, which is produced in the
department of the Upper Ardeche, which is of a quality so su-
perior, that it is purchased by the lace manufacturers of Nor-
mandy, for more than fifty francs ($9,20) a pound. But a few years
since, it commanded a price as hign as 150 francs a pound, (equal
to $27,60.)

The pound of silk, when well reeled, is capable of being con-
verted into sixteen yards of the ordinary quality of Gros de Na-
ples, or into fourteen yards of the first quality, and worth its weight
in silver.

The expense of reeling the excellent silk of Cevennes, which is
but of four to five cocoons to a thread, is, according to Dr. Ure,
but three francs and fifty centimes per Alais pound, which is equal
to ninety-two one hundredths of a pound English, for reeling silk of
this superior quality. This is about equal to sixty cents per English
pound. In Italy, and during June, July, and August, a woman at-
tending the kettle, and a girl to turn the reel, they work sixteen
hours in a day, and then they wind a rubo, or ten pounds' weight of
cocoons, which yields from one fifth to one sixth of their weight of
silk, when their quality is good ; the whole expense of reeling
amounting to 25. Gd. sterling per English pound, (equal to sixty
cents.) Such are the statements of Dr. Ure. There, as in France,
one person attends the pans, while another is employed in turning
the reel.

In most agricultural operations, and in manufactures, there is great
saving, both of labor, of time, and of all things else, when these are
managed on an extensive scale : silk is by no means an exception to
this general rule, as this same system of M. Beauvais most fully
proves ; so also the Comte Dandolo had taught before. That silk may
be cultivated to profit on every farm and domestic establishment,
however small, is a truth now established beyond dispute. Those
distinguished masters have also proved, that, when skill and science
have come in aid, the silk business may be carried on to profit far
greater in large establishments and on an extended scale.

CHAPTER X. —SYSTEM OF M. CAM1LLE BEAUVAIS.

At the Government Establishment, or experimental silk-farm,
near Montgeron, in the north of France, M. Camille Beauvais, the
superintendent, has adopted, with signal success, the more complete
system of ventilation and of warming the apartments, invented by
M. D'Arcet.

By this system, a high temperature being at all times preserved,
the silk-worms are fed twenty-four limes a day, for three days, during
the first age , eighteen times a day during the second age ; twelve

RESOURCES OF AMERICA, SILK, ETC. 421

times a day during the third and fourth ages ; and eight times a day
during the fifth, or last, and longest age, during which they eat
many times more than during all the previous ages — the most per-
fect cleanliness and a pure atmosphere being at all times preserved
as indispensable.

In conjunction with this high temperature and continued feeding,
a certain degree of moisture or constant dampness is indispensable;
since it is found that a drying heat has the effect, not only to absorb
suddenly all the moisture of the leaves, thus rendering them unfit
for food, but to absorb also the moisture from the luntrs and bodies
of the insects. With a temperature of 81° to 84° of Fahr., a degree
of moisture must be preserved, equal to from 85° to 89° of Saussure's
hygrometer. Without this suitable degree of moisture, a high tem-
perature was found by M. Beauvais to be utterly destructive. The
same destructive effect, it is well known, is produced on the human
system from similar causes. By this system of management he has
also ascertained that the worms eat more, while the consumption of
leaves is diminished, because they make much less litter and waste;
the education being completed with a very great saving of time,
and, consequently, economy in all things. So great was this saving,
that, in 1836, the whole process was completed in twenty-one days,
while in a common temperature it lasts usually from thirty-one to
thirty- three days.

CHAPTER XI. — M. D'ARCETS SYSTEM OF VENTILATION.

The salubrious Magnanarie, or healthy cocoonery of M. D'Arcet,
is described as consisting of an oblong building with four ranges of
hurdles ; in the end is a brick flue or chimney, and near this tie ap-
paratus for warming the apartments, when required, is placed, in the
cellar. This may consist of nothing more than a common cast-iron
box stove, the stove a little elevated. This stove is surrounded on
all sides, except the front, with a single wall built up roughly of
brick work, as high as the floor, leaving a space of about a foot, on
three sides of the stove, with a few openings at the bottom of the
brick wall, for the admission of cold air from without ; this space
forms the air-chamber. The stovepipe rises a few feet; then, de-
scending within this narrow space, it passes off horizontally through
this brick work into the chimney. A little fire being kindled within
the stove, the cold air within the air-chamber, becoming heated, rises
to the top ; thence dividing into four main branches, it is carried, by
four main horizontal tubes of wood, beneath the floor, and directly
beneath the hurdles. From these wooden tubes the heated air is
permitted to escape upwards through the floor by numerous holes
or openings, which are about two and a half feet asunder : these
holes are of unequal size, the first being about an inch square, the
size of each gradually increasing, as the current diminishes con-
tinually as it proceeds. In the garret, corresponding wooden tubes
are used, with holes Opening downwards through the ceiling.
These tubes, uniting in one, enter the chimney ; these carry off the
impure or cold air of the whole apartment. Near the chimney, and
in the garret, and connected with these tubes, is a fan-wheel or
36

422 APPENDIX.

blower, of thrice the dimensions of the wooden lubes, in excessive
hot and calm or sultry days, when not a breath of air is stirring.
By this simple process, artificial currents may be at any time pro-
duced, and a hot, impure, stagnant atmosphere is speedily drawn
out ; fresh, cool, and pure air, rising through the openings from be-
neath, until the whole interior air is completely changed. I must
observe, that, in warming the apartments by this mode, it is absolutely
necessary that a small portion of moisture or steam should be infused
along with the heated air. The silk-worms require it.*

In most of our northern cities, at this day, numerous private
dwellings, and public houses and churches, and most of our great
manufactories, are warmed in this way, by currents of heated air
from the cellar ; this being the most economical and perfect mode
which has hitherto been devised. But during the calm and sultry
days, and days of excessive heat, in some parts of India, the apart-
ments of the opulent are refreshed by cool breezes artificially pro-
duced, a man standing at the door with a vast fan.

It has been very lately stated by Dr. Ure, that the five-guinea
fan of Messrs. Lillie and Fairbairns operates to admiration. In
some of those vast manufactories of Manchester, where its use has
been introduced, the whole impure and unwholesome air is com-
pletely and suddenly expelled and driven out, its space being sup-
plied by air, pure, fresh, and wholesome.

THE THERMOMETER is an instrument of the most simple kind,
which measures the degrees of heat and cold with as unerring cer-
tainty as a watch measures time. A child may learn its use in a
moment, and be able to teach its use to thousands. It consists
of a small bulb of glass, of the size of a bullet, connected with a
small glass tube : the bulb and part of the tube being filled either
with quicksilver, or with pure alcohol, double distilled from purest
rum or brandy, the 'top of the glass tube is hermetically sealed, by
melting the glass, by aid of a blowpipe, in the blaze of a lamp ; a
scale of thin brass, iron, or wood being now added, it is graduated
by another thermometer. As the heat of the atmosphere increases,
the spirit expands and rises in the tube ; by cold, the spirit contracts
and descends. > The cost of the instrument need not exceed a dollar,
and it can never get out of order. In regulating the temperature of
apartments, of baths, in evaporation, and in distillation, its use is
necessary, and in breweries and in hot and green:houses it is indis-
pensable. They are found in the mansions of our citizens in every
town and village of our land ; and those gentlemen who, while they
approve, yet discourage the use of this instrument, have egregiously
mistaken the character of our countrymen. Eminently useful as it
is, they will both know and possess the instrument.

The Chinese regulate the temperature of the apartments devoted

* Flame fires are not approved for giving warmth to the apartments of
the silk-worms, in recent practice. They do indeed promote circula-
tion, but they scorch the air. An iron stove heated to redness burns the
vital air, consuming' the oxygen as much as does burning charcoal ; although
it inav emit no mephitic vapor, yet it renders the air obnoxious to men and
all animals that breathe.

RESOURCES OF AMERICA, SILK, ETC. 423

to their silk-worms, wholly by their own sense of feeling — a very
uncertain mode. With them the use of the thermometer for meas-
uring heat and cold, is as little known as is the watch for measur-
ing time.

THERMOSTAT. The thermostat serves to control and to modify the
temperature. Letters patent were granted to Dr. Andrew Ure, of
England, for an instrument of this kind, in 1831. It is formed by
firmly uniting, face to face, two long, thin slips of metal, of different
expansibilities ; one formed of steel, and the other of hard, hammered
brass, both firmly riveted or soldered face to face, is found to answer
well. Such a compound bar is found to warp or bend more or less,
according to the degrees of heat or of cold, and may be made to op-
erate in various ways. When formed in the shape of a ring or hoop,
but not closed, by the unequal expansion or contraction on either
side, it opens or closes more or less by cold and heat; and, finally,
being employed as an agent for the opening of valves or stove regis-
ters, or air ventilators, &c., it serves not merely to indicate, but to
control and regulate the temperature of the apartment.

Mr. Loudon states, that instruments for this purpose have been in
use, latterly, in England, for regulating the temperature of hot-
houses ; and as the temperature can never remain long perfectly
stationary, those registers or ventilators are found to open or shut
continually, almost every moment of time.

THE HYGROMETER is a very simple instrument, to ascertain the
moisture of the air. A piece of sponge will make a good hygrome-
ter. Let the sponge be washed in pure water, then dried, and then
let it be washed in a solution of sal ammoniac, or salt of tartar and
water, and again dried. If the air becomes moist, the sponge will
grow heavier ; but if dry, the sponge grows lighter. It may be at-
tached to a beam like a steelyard, with an index, which will rise or
fall with every change. Saussure's hygrometer is deemed one of
the most perfect

HURDLES are usually formed either of thin boards or of wicker,
but those formed of twine netting, with meshes five eighths of an
inch asunder, have been much approved. In the first ages, finer
hurdles of brass wire have been used and preferred. These hurdles
are placed an inch above others, formed of boards or of laths covered
with stout paper. When the leaves are placed on the netting, the
worms ascend, and the litter falls through. These hurdles slide,
and are arranged in stages one above another, about fourteen inches
asunder. The chrysalides in the cocoons are destroyed by exposing
them on sheets to the noonday sun for a few hours, or in a confined
room of glass, exposed to the sun ; or they may be stifled by the
fumes of burning charcoal, or by other modes. But the very best way
is, if possible, to reel the cocoons as soon as formed. The reel most
highly approved is the reel of Piedmont. The operation by this ma-
chine is the most perfect ; the threads having a lateral motion, no
two being laid in the same place, otherwise the gum with which
they abound would cause adhesion, and spoil the silk. In the reel
of Piedmont, the threads are wound spirally along the reel — the
thread comes not in exactly the same place until after more than
2,000 revolutions of the reel. Its operation and construction are
simple, but of the most perfect kind.

424

APPENDIX.

A SYNOPTICAL TABLE,

PUBLISHED BT DIRECTION OF THE FRENCH MINISTER OF COMMERCE AND

Showing THE MOST RAPID PROCESS FOR REARING SILK WORMS,
according to the Plan of M. CAMILLE BEAUVAIS, connected with D'ARCET'S Meth-
od of yentUatwn; by B. DE LA GRANGE, Student of C. BEAUTAII. Translated
from the French, in 1839, and first published in America by W. CHENEY AND
BROTHERS, Conductor! of "The American Silk- Grower and Farmer's Manual"
Burlington, JV. J.

HATCHING BT ARTIFICIAL HEAT. — 1st day, from 70" to 72° Fahrenheit; 2d
4ay, 75° ; 3d day, 77° ; 4th day, 79° ; 5th day, 82° ; 6th day, 84" ; 7th day, 86".
Hatched this day. The moisture of the atmosphere, as indicated by the hygrome-
ter of Saussure, was from 70° to 85°.

"

For one ounce of Egft,

.£ .

'«

about 40,000 Worms.

I

1

3

n

A

!

f

of Pound! of
,(not lotted,)
ned in 24

If

!i

DAILY ATTENTIONS.

*£

•s

1~*

2

£

ilil

1

fe E

.

1

_^_

Jj

|

|

ills

I*1

1

1

1 ^

8

86°"

24

(a) 1

2

The worms are taken from the

2

84°

24

2

u

hatching-room to the cocoonery.

3
4

1 -5

82°
79°

24

(d) 1

10

Cleansing and dividing by
means of nets, (c)

5

L £,

770

18

(e) 8

"

Cleansing.

C

2 $

770

18

11

<*

7

3 31

77°

1

20

8

I

77°

12

7

"

Cleansing and dividing.

9

J OJ

77°

12

15

M

10

3 <

770

12

40

«<

Cleansing

11

4 ?!

77°

12

30

tt

12

3

77°

3

50

13

77°

12

(f) 40

"

Cleansing.

14

77°

12

65

<c

16

3 <

77°

12

100

"

Cleansing and dividing.

If

I s

770

12

67

*'

17

5 *

77°

5

120

18
19

r

i

77°
77°

8

8

Or) ™

130

"

2
2

Cleansing.
Cleansing.

20

i i

77°

8

200

"

2

Cleansing and dividing.

21

t <

77°

8

340

tl

2

Cleansing.

22

> 1

77°

s

460

it

2

Cleansing.

2;<

j

77°

8

300

300

2

Cleansing.

24

r

770

8

100

2

Branches are put up for the

(t)2000

(A) 31

worms to form their co-
coons on.

30

6th
Age.l

j

77°

Gathering cocoona.

*liu worm changes into a chrysalis immediately after it has finished its cocoon.

4fl

7th ] < The room where the moth* come out, which is on the 40th day,

4U

Age. ( should be darkened. After they have come out, the males and females

ihould not be allowed to remain together more than 8 or 9 hours.

The females lay their eggs immediately after separation, each one of them lay-
ing from 300 to 500; they are deposited on clean white cloth or paper. Alter

leaving them 15 or 20 < ays in the place where they were laid, they are put into a
cellar of the temperature of 45° or 50* of Fahrenheit, until the following year, care
being taken to look at them occasionally.

RESOURCES OP AMERICA, SILK, BTC. 425

OBSERVATIONS.

(a) During the first three ages, the leaves should be cut very fine, and,
instead of distributing them with the hand, much time would be saved, and
the distribution made more equally, by using wire sieves, with meshes
about | of an inch square.

(A) Between the moultings there is always an increased appetite, espe-
cially in the last age.

(c) The cleansing consists in removing the litter from under the worms ;
and the dividing, in spreading them so as to leave a space between them
equal to their own size. During the last ages, two hurdles are filled from
one. Dividing is effected by means of nets, with meshes f of an inch
square.

(d) At the approach of each moulting, the worms raise and toss about their
heads, and their appetite diminishes; it is not necessary then to spread
leaves, except on those which have not ceased eating ; and when they are
all at rest, the feeding may be stopped entirely.

(ej After moulting, it is necessary to increase gradually the quantity of
nourishment, in proportion to -the increased appetite of the worms.

(/) During the fourth age, the leaves are to be cut, but not as fine as
before.

At the fifth age, cease cutting the leaves.

he worms are known to be preparing to spin their cocoons by the fol-
lowing signs: — 1. They discharge all the excremental matter contained in
their bodies. 2. Their skins, and especially their feet, become transparent,
and partake of the color of the cocoon they are to spin. 3. They wander
about on the leaves without eaiing, and try to climb upon every thing they
meet with, dragging after them fibres of silk.

(A) The number of days' work does not augment in proportion to the
number of ounces of eggs, because, for 10 ounces 210 days are sufficient,
and 1,100 days for 100 ounces.

(i) In 1837, M. Beauvais obtained 185 pounds of cocoons from 2,000
pounds of leaves, not sorted.

Each worm requires but 3 days to wind its cocoon ; but it is well not to
take them down until 6 or 8 days, so that the latest worms may have 72
hours, at least, to wind. The best-formed cocoons ought to be chosen to
produce eggs. One pound of cocoons will produce an ounce of eggs.
The rest are placed on hurdles until the killing of the chrysalis, which ought
to be done as soon as possible.

SUMMARY. The strongest indication of success is afforded, when the
several changes taking place during the existence of the worm, are per-
formed with the greatest possible uniformity, as to time ; and that this indi-
cation may be fulfilled, it is necessary to maintain in the cocoonery, —

1. An elevated temperature, sufficiently moist, and uniformly diffused;

2. A brisk and constant ventilation; 3. A feeding, light, frequent, and
regular ; 4. The greatest cleanliness ; 5. At all times an active superin-
tendence.

(5-)
Th

CHAPTER XII.— SYSTEM OF THE MISSES REINA, OF
COME, IN LOMBARDY.

Thia system has been fully described by M. Puvis ; and from its

simplicity and extraordinary results, it appears to be that, which,

above all others, will be eminently adapted to our climate, and the

requirements of our people. The estates of the Count Reina arc

36*

426 APPENDIX.

situated about two miles from Come, in Lombardy, and the several
cocooneries which are established on that estate, are nearly all su-
perintended by his daughters in person Hence this is called the
system of the Misses Reina.

When the suitable season arrives, the eggs of the silk-worms are
placed in small linen bags, between two mattresses, which are not
slept upon, which preserves them at an equal temperature ; and
each day, these are visited for the purpose of giving fresh air. Thus
situated, they usually begin to hatch in eight or ten days. After
the eggs are hatched, the young worms are emptied into baskets
lined with linen, and these, being removed to the cocoonery, are
covered -with coarse canvass, with wide meshes, or with paper
pierced with holes sufficiently large to allow a grain of wheat to pass
through. Young twigs of the mulberry, being placed over these,
are quickly covered with the worms. The young worms should be
kept near a stove, and a temperature of at least 77° of Fahrenheit
should be maintained in the cocoonery, which should in all cases
be erected in a dry and airy situation.

During the first and second ages, the worms are fed ten times a
day, with fresh leaves chopped very fine ; sufficient being given to
cover the worms. During the third and fourth ages, they are fed
but eight times a day ; the leaves being cut coarsely in the third
age ; but in the fourth, the leaves are merely sorted or separated
from the stems and fruit. At the first moulting, the worms usually
fast a day, and two days at the second moulting, nearly three days
at the third, and a little longer at the fourth moulting; but a little
food is usually given at the beginning of each change, for the sup-
port of those not sick. The space which is allowed by them for the
silk-worms on the shelves or hurdles during the last age, is 652
English feet for the ounce of eggs, which yield them 75 kilo-
grammes, or 168 English pounds, of cocoons. This is double the
space which is allowed by Count Dandolo, namely, 209 English feet,
or 170 worms to the square foot, of the ounce containing 31 ,200, which
produce, with him, 121 pounds of cocoons French, or 135 pounds
English. Yet the silk-worms may be congregated more or less
compactly, according to the more or less perfect system of ven-
tilation.

The temperature of the cocoonery, which is at first 77°, is reduced
gradually to 73° in the third moulting. At this time they partially
open the ventilating holes during the warmest part of the day, and,

K'ovided the weather is warm enough, no fire is made in the stove,
uring the fourth age, all the ventilators are opened, and at the
fourth moulting the windows are kept, at least, half open. In the
fifth age, and especially when the worms begin their cocoons, all
the ventilators and windows are left open night and day, for the ad-
mission ofpure air, be the weather whatever it may. And should there
not be sufficient space to allow the air freely to circulate, a part of
the worms are removed to other apartments ; a perfect system of
ventilation, a pure atmosphere, and sufficient space, being indis-
pensable, especially during the fifth and last age, when, from the
masses of food and of litter, and the copious transpiration from the
bodies of the insects, noxious or pestilential exhalations particularly
abound. These must be dispelled : neither can vast numbers of silk
worms be congregated with perfect impunity by any other mode.

RESOURCES OF AMERICA, SILK, ETC. 427

By this system, the Misses Reina obtain crops which average 75
kilogrammes of cocoons (16d pounds) to the ounce of eggs; and,
what renders this result still more extraordinary, with a consump-
tion of only ten pounds of leaves to one pound of cocoons ; this suc-
cess being rendered the more remarkable, from the circumstance,
that it extends alike through all the colonies of the estate of Count
Reina, and the result having been equally as great during every year
for many years past, including all seasons, both good and bad.

Silk is, without doubt, destined, ere long, to become one of our
greatest resources of national wealth, as it is also, at this day, in
France and in Italy. It is believed that few additional improve-
ments are now wanting to cause the scale, in the silk culture, favor-
ably to preponderate, and even to out-rival that of cotton. What was
cotton before the invention of the Cotton Gin ? Nothing. What is
it now ? Wonderful to relate.

In America, the culture of silk is progressing rapidly, and is fast be-
coming established on a sure and lasting foundation. At many of the
establishments since early in 1841, the silk-worms are fed and man-
aged on the system of Edmund Morris, Esq., of Burlington, New Jer-
sey, and with a success the most perfect and extraordinary. Mr.
Morris is a gentleman extensively known for his practical knowledge
and writings on silk. In some particulars, his system resembles that
which is practised so successfully in the vicinity of Constantinople, as
already described by Miss Pardoe and Commodore Porter ; his being
a very high improvement on that system. It dispenses with all trouble
in cleansing, and makes a saving of full half the expense of feeding by
other modes, while the silk-worms by this system are exempt from
disease. Parts of this system are secured to Mr. Morris by patent, and
these rights are disposed of by him, either to individuals, or to coun-
ties, or to states, at exceedingly low rates ; and every necessary in-
formation is furnished by him gratuitously. By this system, the silk-
worms are fed on the fresh twigs of the mulberry almost exclu-
sively ; by these also, they are readily removed in vast numbers. In
the last age, they are fed exclusively on the feeding frames, which
are of very simple construction, being formed of a single layer of
straw, which is thinly secured to its place. These slide in grooves
formed in upright stanchions. From these feeding frames the silk-
worms rise at the suitable time, and form their cocoons on the under
side of other frames, similarly formed of straw, and placed over a
foot above. These last, being covered with sized paper, serve also
the double purpose of roofs ; they defend from the continual fallings
from other feeding frames, which are placed but a few inches above

INSECTS.

(See also INSECTS, p. 49.)

PYROLIGXEOUS ACID is not only destructive to insects, but protects
the bodies of trees, to which it is applied, even from their approach.
CAMPHOR is powerfully repulsive, from its strong odor.
BITTER ALOES. Plants, according to Mrs. Tredgold, are com-

428 APPENDIX.

pletely protected against insects, by washing them in an infusion of
bitter aloes, which does not in the least injure the plants ; and the
effects of a single application are stated to be lasting.

FLAME FIRES. Samuel Preston, of Stockport, Pa., has success-
fully destroyed insects in his garden and melon grounds, by Same
fires of shavings, at night; the giddy insects rush into the fire from
all quarters. He is satisfied that one shilling's worth of labor in an
evening will secure a garden from their depredations, if not in time
exterminate them. Fuel suitable may consist of the mowings of
brush pastures or road-sides.

FLAMBEAUX. Dr. Harris recommends, as effectual, to wind round
the end of a stick, about a foot and a half long, old rags and swin-
gling tow, dipped in tar or melted brimstone ; let this be stuck in the
ground and set on fire ; it will burn a considerable time, and prove
the funeral pyre of myriads. Staves of tar barrels might probably
answer as well.

- Certain trees and plants are peculiarly offensive to insects gen-
erally. Such are the Virginia Cedar, the Pennyroyal, and some
others ; and these being planted -very near, or in contact with, the
peach tree, and other plants which are obnoxious to their approach,
have proved, in certain cases, effectually repulsive from their pow-
erful odor.

Several other species of plants there are, besides the Red cedar,
which, planted at the roots of the peach, and of other trees, which
are liable to the attacks of destructive insects, may also prove equally
repulsive from their powerful odor. Such are the tansy, and the
Artemasia or Southern wood, both of which are perennial, and of
the easiest culture ; the first being raised by division of roots, the
last by cuttings.

Forests and rivers serve, in a certain degree, to insulate, or to ob-
struct the march of the canker worms, of the curculiones, &c. Thus
it is, also, that in many places which are partially surrounded by the
sea. the destructive insects are not known.

Lastly, birds, of many kinds, are the natural foes of insects, from
the multitudes which they devour as their principal food. Such
are the crows or rooks, the blackbird, the robin, &c. ; and wherever
bounties have been mercilessly offered for their destruction, the in-
sect tribes have multiplied beyond all bounds, and gained the pre-
ponderancy, and those countries have, in consequence, and invaria-
bly, been visited with a curse. It has been computed that every
crow or rook will consume a pound of worms and other insects in
each week, during the whole season — a vast number, which, other-
wise, would have become the parents of millions. The black-
bird and the robin, together with their young, devour also a propor-
tionate number. Incredible numbers of the butterflies or moths, the
parents of the unnumbered millions of the caterpillars and canker
worms, are destroyed also by the martin, and others of their tribe,
which seize their prey on the wing.

In 1841, a premium was granted by the Massachusetts Horticul-
tural Society to Mr. David Haggerston, for his discovery of an
effectual remedy for the destruction of the rose-bug, and most other
pernicious insects, which sometimes infest shrubs, and plants, and
trees of the smaller size. The compound is composed of two pounds
of train-oil soap, dissolved in fifteen gallons of water ; the compo-
sition to be showered upon the trees or plants with a Willis syringe.

FENCES AND HEDGES. 429

OF FENCES AND HEDGES.

Mention has already been made of the Ha ! ha ! which is a wall
constructed in the bottom of a dry ditch, and effectually concealed
from the view on the interior side, or the side most exposed to view,
by a lowly-graduated embankment to the top of the wall ; this
embankment being formed of the earth which was taken from the
ditch, which is all thrown out on that side, and smoothly spread.
In all those situations where division fences of any other kind
would but intercept or destroy the unity and beauty of the prospect,
such an invisible division wall is admirable.

A beautiful hedge may be quickly formed of the Larch ; and those
formed either of the Prim or of the Arbor-vitse, or Red cedar, are
eminently beautiful ; and particularly the last named, when, pruned
in pyramidal form, they become remarkably compact and impervi-
ous. These are the plants which no insect or animal will de-
vour. As to the English hawthorn and the Washington thorn,
they are both obnoxious to the destructive attacks of the borer, and
cannot therefore be recommended. The following plants form
beautiful live fences, all being armed with thorns : The Three-
Thorned Acacia, when properly trained; it is armed with triple
thorns a foot long. The Shepardia is beautiful in the leaf, or
when covered with its crimson berries. The Osage orange has a
beautiful leaf, and a very strong thorn or spine, and makes the finest
hedge in the world. It is a new species of Morus or Mulberry, and
so classed by naturalists. It endures the winters well, on hills and
elevated situations near Boston, but is sometimes liable to be injured
in its tops by the winter, in low grounds and valleys. The Prickly or
Thorny ash (Zanthoxylum fraxineum) has a good thorn : both this
and the Buckthorn (Ramnus r.atharticus) are of the most hardy char-
acter, will grow well on any soil, and no animal or insect can en-
dure them. The thorns of the latter, as also those of the Shepardia,
like those of the Pear tree, grow only at the extremity of the
branches. The Buckthorn is deservedly a popular plant near
Boston. Lastly, the Cockspur thorn (Crus galli) is of rapid
growth, has a beautiful leaf, and a strong thorn or spine, and is very
hardy. John Prince, Esq., of Roxbury, who has tried this plant as
a hedge for more than twenty years, is persuaded that no borer will
ever annoy it, and that it is the best of all thorns.

The hedge should be set out in the spring. In the autumn pre-
vious, the ground should be dug on the intended line, at least
eighteen inches deep, and the yellow subsoil cast out to this depth,
and the trench filled with rich soil intermixed with good compost.
The young plants, which should have been transplanted in the pre-
vious year, are now to be sized, and reset in a single line, at the
distance of nine inches asunder, and the ground kept in high culti-
vation for a few years. The next spring, cut down the deciduous
thorns to within four inches of the ground, when two or three
branches will start up with renewed vigor, growing several feet
during that summer. But evergreen trees must never be thus cut
down. In the spring following, if any of the plants have discovered
a disposition to outgrow all others, let such, and such only, be again

430 APPENDIX.

cut down, as before. The hedge should be pruned once a year only ;
and the only suitable time for pruning deciduous plants is as soon
as the buds have swollen in spring ; and as for evergreens, as soon
as vegetation has fairly commenced. In pruning, use no shears,
but only a sharp bill attached to a long handle, striking upwards,
and giving to the hedge its desired form, exclusively by the eye ;
lowering the top a little at each annual pruning, and endeavoring
to give to the hedge the form of a very steep roof, which form is
ever to be preserved. Thus trained in the form of the quenouille,
or distaff, as the hedge increases in height, so also it increases in
breadth, all the branches experiencing in an equal degree the bene-
fit of the sun and air, the falling rains and the dews ; it retains forever
all its branches quite to the ground, standing impervious, like a
pyramid on its base. Yet this is not the case where the sides of the
hedge are pruned vertically ; as, in this last case, the upper limbs,
receiving, as they must, the chief and almost exclusive benefit of the
sun and air, and falling rains and dews, they become the superior,
and the lower limbs inevitably perish.

DEEP TILLAGE.

Owing to our remarkably transparent atmosphere, the sun, in our
latitude, from its exalted elevation during summer, shines with pe-
culiar brightness and intense heat ; and droughts, which often and
suddenly penetrate far below the limits of all ordinary cultivation,
are of frequent occurrence. At such times, the trees and plants
cease to grow, or become scorched with withering heat, and a pause
in vegetation ensues, the best part of the summer being lost. The ob-
vious and easy preventive remedy is deep tillage ; or the earth must
be loosened to the depth of at least eighteen or twenty inches, with
the subsoil plough, and the operation repeated at intervals of three or
four years, until the whole earth to this depth becomes of the same
uniform fertility. The subsoil plough is of Scotch invention. It is
formed of great strength, and chiefly of iron, without the mould-
board, and with a wing on each side. It is drawn usually by four
oxen or horses, and follows in the bottom of a deep furrow, formed
with the common plough. The subsoil plough serves admirably to
stir and to loosen the subsoil to this extraordinary depth, without re-
moving it from its place, or bringing the sterile earth to the surface.
Thus broken or pulverized, the rains and the dews sink down,
being readily absorbed, together with a due proportion of the richest
juices of the manure ; and the roots of trees and of plants now
strike root downwards, deep into the soil, below the influence of all
but very extraordinary droughts ; where, finding permanent re-
sources of nourishment, their growth continues uninterrupted and
perpetual during the whole season.

GLOSSARY.

1. Acuminate. Ending obtusely, with a prolonged, sharp point.

2. Alburnum. Sap-wood ; the white, soft, exterior layers of wood.

3. Anther. That portion of the stamen containing the pollen.

4. Aromatic. Fragrant ; spicy.

5. Astringent. Contracting.

6. Axil. The angle on the upper side between the leaf and stem.

7. Axillary. Growing from the axils.

8. Berry. A pulpy fruit enclosing seeds having no capsules.

9. Calcareous. Containing lime.

10. Calyx. The outer covering of the corolla.

11. Cambyum. The concentrated sap or viscid substance which

lies between the bark and wood.

12. Capsule. A hollow seed-vessel, which opens when dry.

13. Catkins. Flowers in tufts, arranged on a slender or flexible

thread.

14. Cordate, or Cordiform. Heart-shaped.

15. Coriaceous. Resembling leather or parchment.

16. Corolla. The crown, which encloses the stamens.

17. Corymbs. Flowers having a flat summit, which is formed of

numerous flower-stalks, which arise on a common stem, from
different heights.

18. Crenate. See SerruUite.

19. Deciduous. Not evergreen ; trees whose leaves fall in autumn

are termed deciduous.

20. Dentate. Toothed ; edged with large, sharp points.

21. Denticulate. Minutely dentate.

22. Drupe. A fleshy fruit enclosing a stone.

23. Genus. [The singular of genera.] A family of plants which

agree in flower and fruit.

24. Glands. Small heads, or inflated bodies, which appear in dif-

ferent parts of plants or leaves.

25. Glaucous. Of a sea-green color.

26. Globose. Round or spherical.

27. Herbaceous. Not ligneous, or woody.

28. Imbricate. Overlaying like scales, or the slating of a roof.

29. Lanceolate. Spear-shaped ; both ends very acutely pointed.

30. Leaflet. A part or small leaf of the compound or pinnate leaf.

31. Liber. The inner layer of bark, which lies next the wood. The

ancients wrote upon and formed their books of this substance;
— hence the name.

432 GLOSSARY.

32. Ligneous. Woody.

33. Lobe. A large division of a leaf

34. Serves. Parallel veins.

35. Obovate. Egg-shaped, with the smallest end towards the stalk.

36. Oral acuminate. Round at one end, pointed at the other.

37. Ovate. Egg-shaped.

38. Palmated. In the form of a hand with the fingers spread.

39. Panicle. A loose, irregular flower, subdivided into branches.

40. Peduncle. The stem, which supports the flower and fruit.

41. Pericarp. See Capsule.

42. Petal. The leaf of which flowers are composed.

43. Petiole. The footstalk, which supports the leaf.

44. Pinnate. Having two rows of leaflets arranged on a common

petiole.

45. Pollen. The dust contained in the anthers.

46. Pome. A pulpy fruit containing a pericarp or capsule.

Hairy,
48. Raceme. Long clusters.

47. Pubescent. Hairy, or downy.

49. Reniform. Oblong, oval, or lengthened.

50. Rugose. Wrinkled.

51. Serrate. Notched in a manner resembling the teeth of a saw.

52. Serrulate, or Crenate. Minutely serrate.

53. Sessile. Attached to the stem without footstalks.

54. Species. The last or lowest division.

55. Spine. A. thorn growing from the wood. Prickles grow freely

from the bark.

56. Stamen. The outer circle of the slender filaments which rise

around the centre of a blossom or flower.

57. Stigma. The summit of the pistil.

58. Stipule. Leafy appendages at the base of the leaves or petioles.

59. Suture. A groove, or channel.

60. Tendrils. The twining appendages of vines, by which they

attach themselves to supporters.

61. Truncated. Having a square termination.

62. Umbel. Flowers having a convex summit, with numerous

flower-stalks of equal length diverging from a common
centre.

63. Variety. A subdivision of a species, or the lowest division.

INDEX.

Page.
Agricultural ivesources of
America, (Appendix) . . . .401

ALMOND.
Its History and Uses 210
Great Double Flowering. . .211
Dwarf Double Flowering. ..211
Other varieties 210

Page.
Blenheim Orange 72
*Blue Pearmain f9-

9]

*Boxford

til

*Brabant Bellflower

(it

88

gg

Calville Rouge de Micoud . .

.«6

' 1

APPLE.
Its Description and History. 58
Its Uses 58

"1

Chandler

7->

"Chinese Double Flowering.

.d>
73

To gather and preserve. .59,106
Cultivation &c 99

<>1

Cornish Gilliflower .

oi

Of Pruning 101

Cos Apple

7->

Insects, &c. which annoy.. 102
Cider 108

Court of Wyck

u

71

Climate of the Apple,58,81,85,97

Varieties, American, and of
Foreign Origin, adapted to
our Climate, of the 1st and
2d Classes.

ir>

Curtis

^1

*Danvers Winter Sweet

.73

«S

73

Downton Golden Pippin . . .
Drap d'Or
Duchess of Oldenburg
Dutch Codlin

.88

.65
.05
33

American Golden Pippin 70
American Nonpareil 64
*American Summer Pearmain 61

93

"Baldwin 71

*Early Sweet Bough

<;i

*Early Harvest . ...

fit

Barcelona Pearmain 90
Beachemwell Seedling 90
*Beauty of the West 71

Early Red Juneating
Easter or Pasque Apple. . . .

.63
.98
65

Beau .. 61

Fall Pippin

ID;

Belle des Quermes 87
Belle du Havre 90

*Fameuse

.(it;
99

*Bellflower 71

<)•>

'i->

*Benoni 61

Beverly's Red 84

Foxley

Franklin Golden Pippin
Gardner Sweeting

.n»;
.88

.73

Black Coal 72
37

434

INDEX.

Gloucester White

Page.

...84

P
"Ortley

ige.

.78
89
M
.78

78
71)

89

71)
89

(id
M

"Golden Ball

74

...92
...73
...66

Pear Rennet
Peck's Pleasant

Pearmain
Russet . . .

*Pennock's Red Winter. . . . .

68

..88

66

Pine Apple Russet
Priestley
Prince's Table Apple
*Pomme Royal, or Dyer

Green Newtown Pippin .

...74
...92

74

88

Hagloe Crab

...96

Hampshire Greening. . . .

...74

82

*Porter

62

7!)

'7'?)
e-i

Hartford Sweeting

...75

Herefordshire Pearmain . .

...75
93

...75

Pryor's Red

84

"Ramsdel's Red Pumpkin
Sweet

79

...67

Jerusalem ,

...93
...75

85

Red Astracan

63

*Kenrick's Red Autumn. .
"Kilham Hill

...67
67

Autumn Calville

.66

t'.'.i

King of Pippins
Kirk's Golden Reinette..

...89
...89
76

and Green Sweeting..
* Quarrendon
Red Seek-no- further

,«8

!so
"1

Large Yellow Summer..

...62

77

''4

La Violette

95

Princesse Noble . .

.90

95

76

84

"Rhode Island Greening

.7!)

So

Lyman's Pumpkin Sweet
*Lyscom

...67
...67
76

*Roxbury Russet

,89

BQ

^Maiden's Blush

62

63

93

63

M "

76

69

. .93

Scalloped Gilliflower

. i-O
"4

93

' 0

76

69

67

Siberian Bitter Sweet.. . ;

96

M t P

77

H3

M ' V "t

78

yellow

78

96

68

63

-M

*Spice Sweet

Norfolk Beaufin. 93
"Orange, or Golden Sweeting. 68

Stroat ,

Striped June Apple

.('9
.88

435

Page.

Summer Rose 63

•Superb Sweet 69

Swaar 80

Sweeney Nonpareil 95

Sweet Russet 70

Sy kehouse Apple 95

Taliafero 82

Virginia Crab 83

Greening 85

Waxen Apple 85

White Spitzenberg 81

"Williams Apple 63

"Wine Apple 81

•Winter Sweeting 81

White Calville 81

Wycken Pippin 90

"Yellow Ingestrie 70

Newtown Pippin. ...82

"York Russeting 70

Varieties of the 3d Class, of high

reputation in England.
These deserve trial in Canada

and the northernmost States,

and Oregon.

White Astracan 97

Also, 56 others, of celebrated

kinds, noted at pp. 98 and 99.

APRICOT.

Its History and Uses 212

Cultivation 216

VARIETIES.

Alberge 213

Algiers 213

Angoumois 213

"Brussels 213

"Cruft's Late Apricot 213

Early Masculine 213

Gros Musch 214

Hemskirke 214

"Large Early 214

"Moorpark 214

Musch Musch 214

Orange 214

"Peach Apricot 215

Portugal 215

Provence 215

Roman 215

Royal 215

"Royal Persian 215

Turkey 215

"White Apricot 215

Page.
BERBERRY.

Its History and Uses 312

Chinese 312

Holly- Leaved 1312

Other Varieties 312

BLACKBERRY.

Its Uses, <fcc 313

Bush Blackberry 313

White Bush Bramble 313

Trailing Blackberry. . .... .313

Double Flowering Bramble. 313

Bending limbs, causes fruitful-
ness, 44, 49, 173, 205, 280, 327

Canker Worm.

.102

CHERRY.

Its History and Uses 231

Its Cultivation, &c 241

Classification 232

Amber Cherry 234

"Manning's Early While H. 234

*Bigarreau de Mai 234

"Arch Duke 238

Belle de Choisy 238

Belle et Magnifique 239

Bigarreau de Rocmont 234

» , New Large Black 235

Black Bigarreau of Savoy . .235

» , Napoleon 235

, White, or Graffion 235

"Black Eagle 235

* Heart 236

"Manning's Black Bigarreau 23G

* Tartarean 236

Bowyer's Early Heart 234

Colong Cherry 241

Double Flowering, Large ..240

, Small . .240

Double Flowering Serrulate 240
"Davenport's Early Black, . .233

"Downer Cherry 236

Downton 236

"Early Purple Griotte 239

Elton 237

Florence 237

German Duke 239

"Gridley 237

Herefordshire Black 237

•Knight's Early Black 233

"May Duke ...239

Red Russian Cherry 337

436

INDEX.

Page.

Montmorency 239

Morello ....239

Tlumstone Morello 239

Rivers's Early Amber Heart 234

*Spaihawk's Red Honey Cher-

ry ....237

Tobacco Leaf 240

Virginia Cherry 240

Waterloo...... 238

Weeping Cherry. 241

* White Tartarean , . 238

Chestnut 320

Chinquapin 320

Cider 108

Climate 16, 58, 85, 97

CRANBERRY.

Its Uses and Cultivation... 313

Cranberry Viburnum 314

Cross Fertilization 32

Curculio 53

CURRANT.

Its History and Uses 286

Cultivation and Pruning. ..288
"Black English 287

Naples 287

"Large Red 287

• — White 287

Other varieties described. . .287

Cuttings 37

Debarking, its Effects 43

Decortication, or Girdling 42,
206,274

Dwarfing 46, 202

Elder 315

Fences and Hedges 21, 428

Filbert 321

Fruits, their Utility 23

, Old, their Decline... 25

Page.

Fruits, New, Modes by which
they are produced 25

Fruitfulness, how induced 41 to
50, 171 , 206, 274, 279, 281 , 327,

Gardens, Landscape, or
Modern 21

GOOSEBERRY.

Its History and Uses 288

Varieties described. . . .289, 292
Its Cultivation, Pruning, &C.292

Grafting 39

Grafting the Vine 283

GRAPE VINE.

Its History and Uses 243

To preserve Grapes 244

Wine of Grapes 245, 281

Cultivation, Soil, &c 262

Mode of training in France. 2G4

atThomery 265

Training on inclined Planes
and on Rocks 277

Vinery of Mr. Wilmot 284

of Nich. Biddle, Esq. 285

Maladies 283

FOREIGN VARIETIES.

Alicant 250

Aleppo 257

*Black Cape 250

Damascus 250

* Hamburg 251

* , Wilmot's

New 253

Lombardy 251

* Prince 251

Raisin 251

St. Peter's 251

Burgundy, Miller's 252

"Chasselas, White 246

» , Golden 247

Black 247

Musk 247

Red 247

Variegated 248

*Constantia .252

437

Page
Early White Muscadine... 25<

Page.
MELON.
Muskmelon, 20 varieties . . . 308
Watermelon, varieties 311
Its Uses 311

Frankenthal . ... 252

Frontignac, Black 248

* White... 249

Cultivation 311

Mountain Ash, Uses, &C...316

MULBERRY.
Description and Uses 242
Black Mulberry 242

Gros Guillaume 252

Gros Maroc 253
Langford's Incomparable. . .253
Malmsey Muscadine 255
Muscat, Red, of Alexandria. 249
*.. _. White of do ^49

Red Mulberry 242

Cultivation 243

For other varieties of Mulberries
and their uses, see APPENDIX.
410.

NECTARINE.
Its History and Uses. . 206

Pitmaston White Cluster. . .255
Foonah . 253

Raisin de Carmes 254

Red Hamburg 254

•Seedling of Bloom Raisin.. 253

Cultivation 209

•Sweet Water, New Grove
End 255

FREESTONE NECTARINES.

Aromatic 206

•Early Violet 207

Tokay 256

Elruge 207

Verdal . 256

Fairchild's Early 207

•Lewis 207

St Peter's . . . . 257

•Perkins's Seedling 207
Pitmaston Orange 207

AMERICAN VARIETIES.

Alexander 257

•Scarlet 208
Temple's 208

Bland 257
"Catawba 258

White, or Flanders 208

Elsmburg 258
Isabella 258

Violette Cerise 208

Luffborough 259

•Golden 208

"Norton's Virginia Seedling. 259
*Prince Edward,Cunningham260
Prince Edward, Woodson..261

Grosse Violette 208

Italian 208

Red Roman 209

Scarlet Newington 209

Worthino'ton 262

Tawny Newington 209

Vcrmash 209

Violet Musk 209

Hedges and Fences . . . 428

NUTS.
English or Madeira Walnut. 31 7
Its Uses 318

Insects 52 to 57,102, 178, 315,427
Introduction 13

Black Walnut, its Uses, &c. 318
Butternut, its Uses, &c. . . .319
Chestnut, its Uses, &c 320

Layers 37

Lime Plant 308

Shawbark, its Uses, &c 321
Pacane Nut 321

Medlar, varieties, &c 316
37*

Filbert, its Uses &c . 321

438

Page.
Varieties, Cultivation, &c. . .322

Paving causes Productive-
ness 279

Page

"Nivette 190

"Oldmixon 188

"Orange Peach 188

PEACH.

Its History and Uses 177

"President 188

"Red Magdalen 188

Wine of Peach 179

Red Nufmeg 182

"Robinson Crusoe, Late . . . .192
"Sargent 188

Cultivation 201

Insects which annoy. ... ..202
Pruning 204

"Smock Free 193

An extensive Peach Orchard 204
Classification . 1 80

"Snow Peach 189

"Teton de Venus 194

FREESTONE PEACHES.

*Beers's Late Red Rareripe. .191
*Bellegarde 185

"Tice's Early ... .183

"Walter's Early 183

"Washington 189

White Malacatune 190

*Belle de Vitry .191

Yellow Admirable . . 193

Bonaparte 183

* Alberge 185

Brainard's Large Yellow... 189
Buckingham Mignonne 186
*Burgess's Beauty . 183

* Rarcrfpe 189

CLASS II.

PAVIES, OR CLINGSTONES.

Blood Peach 197

Cardinale .'. 194

China Flat Peach 193

Columbia . 189

"Catharine 195

"Crawford's Late Malacatune 191
Double Montague . . .185

"Diana 195

Early Newington 195

Dwarf Orleans.T 194

"Early Anne 183

Heath Clingstone 1 98

* • '••• Crawford 184

"Hyslop's Clingstone 197

Purple 185

"Lafayette 195

* Royal George 184

* Red Rareripe 184

* Robinson Crusoe 184
Rose . . 183

"Old Newington 196

Pavie Admirable . . 196

Emperor of Russia 185

Jaune 196

*George Fourth 186

Magdeleine 197

"Golden Rareripe .... 192

* Spanish 196

*Grosse Gallaude . 186

Rodman's Red 196

*Heath 192

"Washington Clingstone 196
"Williamson's 197

"Hoffman's Favorite 187

Hogg's Malacatune 190

CLASS III.

Ispahan 193

"Lafayette Free 190

Double Flowering Peach... 198
Amygdalis Macrocarpee. . . .198
Oricntalia 198

"Malta 190

"Mellish's Favorite 187

CLASS IV.
Review of over 40 other fine
Peaches, partly new kinds 199

*Morris's White Rareripe... 187
Morrisania Pound 192

INDEX.

439

Page.
PEARS.

Page.
*Catillac 128

Champe Riche d'ltalie 124
Chaumontelle 123

Cultivation &c 171

Chat Brusle 125

Old Pears 117

Cher a Dame 119

New Pears . 130

[Pears I have divided into three
Classes. 1st. The Old Class ;
these include all the descrip-
tions of Duhamel and of Ro-
sier, with a few others ; some
of which I have described, and
some 1 have only reviewed.]

CLASS OF OLD PEARS 117
Ah Mon Dieu ' 120

Crassanne 122

Crassanne Panach6 127

Deux Tetes 118

Donville 125

Double Fleur . .. 125

Double Fleur Panache ....128
Doyenne 121

Doyenne Gris 122

Echasserie 123

Elton 127

*Epargne [Jargonelle] 118

Ambrette 123

Epine d'Ete 120

Ambrosia 126

Epine d'Hiver 122

Epine Rose 119

Angelique de Bordeaux 124

Fin Or d'Ete . 119

Fin Or de Septembre 120
Forelle 127

Ancrleterre 121

Aurate 118

Franc-Real 123

Bcllissime d'Automne .....122
d'Et6 118

Fondante de Brest 120

Green Chissel 126

d'Hivcr 125

Green Pear of Yair 127

Bergamotte d'Automne. . ..121
Cadcttc 121

Grise Bonne 119

Gros Blanquette Ronde ...126
Gros Hativeau . .118

d'Ete 1°0

d'Hollande ....126
dc Pacquca 1'21

Gros Rousselet 119

Roucrc 120

Hativeau 118

dc Soulcra 195

Holland Green 127

Imperiale a feuilles de Chene 1 26
"Iron , 129

Suinse 121

Beurree 120

Jalousie 121

Jardin 124

Bezi de Cassoy 122
Bezi d'Heri 123

Jargonelle, French 119
Lansac 121

Livre . . 124

Bezi de la Motte 121

Blanquet k Longue-Queue .118
Bon Chretien d'Auch 128
Bon Chretien d'Espagne...l22

Madeleine 118

Mansuette . . 122

Martin Sec 123

Bon Chretien d'Ete Musque 119
Bon Chretien d'Hiver 125
Bon Chretien, Rushmore's.127
Broca's Bergamot 127

Martin Sire 124

Merveille d'Hiver 122

Messire Jean 122

Muscat I'Allemand 126

Cassolette... 119

Robert.. ...118

440

Page.
119

Page.
PEARS OF MODERN ORIGIN.. 130
Alexandra de Russie 1 34

.118

.127

134

125

131

119

D'Ananas d'Ete

131

119

• •• - Tulip6c

J20

Bartlett. See Williams
Bon Chretien

.155

Parfum d'Aout

119

Pastorale

122

Belle Alliance

135

Petit Blanquet

.118

1?T

117

de Bruxelles

.131

118

La Belle de Flanders

135

Figue

.120

ITS

ci Gobert ....

.126

ITS

de Naples

125

Belmont

136

d'CEuf

119

132

de Preter

.125

Bergamotte Pentecote. See
Easter Beurre.
*Beurre d'Amanlis

.136
136

127

Sans Peau

.119

de Tonneau 125
"Pound

,129
129

l^fi

127

136

CJ ' M H

118

.136
136

Red Cheek

127

Robine .

119

1?fi

"Rousselet Hatif

119

157

,. d'Hivcr

128

P H

137

dc Rhcims

119

1TT

122

Dclbcca

137

Royal d'Hiver .

124

Diei ..^Y.Y.Y.'.y:

.157
1TT

.124

_.. Dnval

123

IfiO

St Pere

.126
.119

137

Salviati

Fortune

1^8

.119

.158
1riR

Sapin

118

126

- • - • Knox

137

S h*> O

127

138

Sucre Vert . .

127

.158
158

126

«J ' V "

128

158

126

138

Terling

124

.138
138

124

V M

138

120

Witihumb

159

Verte Longue Panache..
Vigne

.128
122

Bezi de Louvaine
Bezy Vaet

.138
150

124

138

Vitrier

123

Bleecker's Meadow
*Bloodgood

.139
131

Warden

19Q

[A few other old kinds are re-
viewed at page 130.]

Bon Chretien Fondante. . .
Bmirgmestre. See Clion.

.139

INDEX.

441

Broome Park

Page.
..139
..139

Page.
*Gore's Heathcot 146

Buffum

..139
..132

•Harvard...
Hazel 147

..139

Henri Quatre 147

*Calebasse Bosc

..139

._ Van Mons 147

140

Ick worth 162

Marianne

..140
..132

Jalousie deFontenay Vendee 147
Jean de Witt 162

». Vasse

..140

Josephine 162

*Capiaumont

..140
..140

Muhenne 133
Jutte or Buist 148

Cardinale

..159

..160

..141

Lewis , . 102

160

Lodire 148

..160

L'Oken d'Hiver 163

..141

141

i U'&> onne vrai 8"i4a

..141

•Lowell "*163

*Cross

..168

Madotte 148

.141

Marie Louise Delcour 149

..141

Moccas . . 149

..142

Monarch 163

..132

*Marie Louise .... .... 148

..142

•Napoleon 149

..142

Naumkeag . . 149

Van Mons

..142

Ne Plus Meuris 163

143

*Dix

..142

..142

Parmentier 150

..160

*Passans du Portugal 133

143

•Passe Colmar 164

..143

Pengethly 164

144

Duquesne d'Ete

..132

Pitfour: 150

..144

161

Prince's St Germain .151

Figue de Naples

..144
144

Poire d'Ananas 150

de Bouloo-ne 164

Van Mong

144

t orrne ae e i

144

144

de Mons .150

*r°S^er •" " H ' ' w ' "i* * * HP

145

Neill 151

..145

Pope's Quaker 151

161

Reine des Poires 151

lrarnons_

..145

Riche d'Epouille 152

„

..145

Rouselench 165

Gloria

. 161

Sabine d'Ete 1 33

161

Sageret 1 65

Irioux orceau.....

133

•Saint Ghislain 152

•Golden Beurre of Bilboa.

..145

Saint Michel Archangel ... 152

442

INDEX.

Page.
"Seckel ."7. .152

Page.
"Corse's Nota Bene 220

Seigneur d'Et6 133

Cruger's Scarlet Seedling.. 220

Serrurier d'Automne 152

Shobden Count 153
Souverain d'Hiver .1.65
Striped Bon Chretien 153

"Dana's Yellow Gage 220

"Diamond Plum 220

"Diapree Rouge 220

Dictator 221

"Domine Dull . . 221

"Surpasse Marie Louise 153
Sylvange Verte. See BeurreDiel.

Downton Imperatrice 221

Drap d'Or 221

Tillington 154

Dwarf Texas 230

Triomphe de Louvaine . . . . 154
"Urbamste . ...154

Early Monsieur 222

Early Yellow . 222

Vallee Tranche 134
"Van Mons Leon le Clerc . . .165
Verlaine 155
Vicomte de Spoelberch 165
"Washington 155

"Elfrey 222

"German Prune 222

Goliah . . . 292

"Green Gage 222

Gros Damas Rouge Tardif. .223

Whitefield 155

Wilhelmina . 166

"Italian Damask 223

Wilkinson 155

"Jenkin's Imperial . 223

•Williams Early . 155

"Kirke's Plum 223

•Williams Bon Chretien.... 155
"Winter Crassanne 166

"Knight's Large Green Dry-
ing . . . . 224

Large Sweet Damson 224
Lombard 224

CLASS III.
Notes on over 75 other new va-
rieties of Pears.
Persimmon 295

Monsieur 224

"Orleans 225

"Pond's Purple . 225

Pickle of the Walnut 318
of the Butternut 319
of the Olive 330

Precoce de Tours . 225

"Prince's Imperial Gage 225
Red Gage 226

Magnum Bonum 226
Perdrigon 226

PLUM.
Its History and Uses 216

* Queen Mother 226

"Reine Claude Violette 226
Rivers's Early 227

Its Cultivation &c . ... 230

Apricot Plum 217

"Royal Hative 227

Banker's Gage 217

Royale 227

"Bingham 218

"Royale de Tours 227

Bleecker's Gage 218

"Saint Catharine. . 228

Blue Gage 218

Martin's Quetsche... 228

"Blue Holland .... 218

*Semiana 228

"Brevoort's Purple Bolmer.,218
"Bruyn Gage 219

Sloe. ..... 230

"Caledonian 219

"Smith's Orleans 229

"Coe's Golden Drop 21 9
Col. Wetherell 219

Surpasse Monsieur . ,229

Virginale 229

Cooper's Plum 219

"Washington ... . . .229

INDEX.

443

Page

White Magnum Bonum 229

White Perdrigon 229

"Wilmot'sNew Early Orleans 229

Propagation 36

Pruning 45, 51, 204, 205

Quenouilles 48, 171, 172

QUINCE.

Its History and Uses 174

Its Cultivation 176

Chinese 176

Japan 175

Oblong or Pear 175

Orange 175

Portugal 175

Other varieties 175

RASPBERRY.
Its Description and Uses. . .293

Its Cultivation 294

"Red Antwerp 293

"White Antwerp 293

"Barnet 294

"Double Bearing 294

Tranconia 294

Other varieties described. . .294

Salal Berry 317

Select List of Fruits 446

Shagbark 321

Slugworm 55

Southern Fruits 323

Shepardia 317

Spur Pruning 46, 271

Silk, and the Agricultural Re-
sources of America,(App.) 401

STRAWBERRY.
Its Description and Uses. . .296
Its Cultivation 304

VARIETIES.

Red Alpine 297

White Alpine 297

"Bath Scarlet 298

"Bishop's Strawberry 298

Black Prince 298

Black Roseberry 302

Downton 297

Duke of Kent's Scarlet 302

Elton Seedling 299

Green Strawberries, vari's.. 300
Grove End Scarlet 302

"Hovey's Seedling 299

Keen's Seedling 299

Large Flat Hautbois 301

"Methven Scarlet 302

Mulberry 299

Old Pine, or Carolina 300

"Old Scarlet 302

Prolific Hautbois 301

Roseberry 303

Swainson's 304

Sweet Cone 298

Turner's Late Pine 300

Wilmot's Superb 300

"Red Wood 297

White Wood 297

List of other varieties 303

Tea, see Index to Appendix 339

Its Imitation 287

Thermometer 422

Thermostat 423

Transplanting 35

Vinegar 114

VEGETABLES 356

Index to do 443

Wine of Quinces 175

of Cherries 231

of Mulberries 242

of Currants 286

of Elderberries 315

of Ginger 360

of Gooseberries 289

of Grape Vine. .245, 281

of Orange 344

of Pine Apple 346

of Peach 179

of Raspberries 293

of Rhubarb 375

of Strawberries 296

444

INDEX TO SOUTHERN FRUITS

Page.

Akee Tree 348

Alligator Pear 349

Anchovy Pear 349

Araucanian Pine 349

Banana 348

Bread Fruit 349

Cacao 350

Carob 334

Cashew Nut 350

Citron 344

Coffee, uses, preparation,&c.351

Cocoa Nut 352

Custard Apple, Varieties ... 334

Durion 352

Euphoria Longana 334

FIG.

Its History, Uses 323

Cultivation 323, 327

VARIETIES.

Angelique 324

Common Blue 324

Large Blue 324

Bordeaux 424

Brunswick 325

Figue Blanche Ronde 324

Black Genoa 325

Purple Genoa 325

White Genoa 325

Black Ischia 325

Brown Ischia 325

Green Ischia 325

Yellow Ischia 325

Black Italian 325

Brown Italian 326

Long Brown Naples 326

Malta 326

Marseilles 326

Murrey 326

Nerii 326

Brown Turkey 326

Violette 326

Small Early White 326

Granadilla, Varieties, &c.. .335
Guava, Varieties, &c 336

Page.

Jujube 336

Lemon 345

Lime 345

Loquat 336

Lucuma 337

Madi 337

Mammea 353

Mango Tree 353

Mangostan 353

Oleaster 337

OLIVE.

Its History and Uses 329

Cultivation 333

Varieties described 331

ORANGE.
Its History and Uses.. 341, 344

Cultivation 342, 345

Blood, or Red Malta Orange 343
Common Sweet Orange . . . 343

Mandarin Orange 343

Seville Orange 343

Palm, or Date 354

PINE APPLE.

Its History and Uses 346

Cultivation 247

Varieties described 347

Pinus Pinea 337

Pistachia 337

Plantain, its Description and

Uses 348

Prickly Pear, Varieties, &c. 337
Pomegranate, Varieties, &c. 338

Rose Apple 354

Shaddock 345

Tamarind 354

Tchee-tse 341

Tea, its cultivation, uses, &c. 339

Triphasia 355

Tuna 341

Varronia Plum 355

445

INDEX TO APPENDIX

VEGETABLES.

Preparation of the Soil.

Page.
356

Mangel Wurtzel

Page.
358

Hot-Beds, &c

356

373

373

357

Marigold

373

358

364

373

364

Okra

374

Ba?u ?!;;.:.:

370

. 360

Bean .

. 364

361

Beet

358

Parsley

374

Bitter Root

359

361

Bread Root

359

Peas

368

365

.361

365

374

366

....361

Cabbage . .

.. 366

368

359

Radish

374

359

374

....366

Rape

....375

....359
367

Rhubarb, Varieties . . .
Rocambole

....375
.362

Celery

371

363

Chervil

371

gage

376

371

Salsafy

362

371

Salsilfa

.... 362

Cowich

360

Savory

.... 376

Cress .

371

... 369

371

Dandelio^

367

Sea-Kale

369

Effff Plant. . .

367

376

Endive . .

372

Shallots .........

..362

Fennel

372

Skirret

362

Florida Coffee . . .

372

369

Garlic

..372

370

360

Sweet Potatoes

363

Hibiscus

367

Swiss Chard .. .

. .370

Horseradish

....372
367

Taro

....363
376

Italian Corn Salad
Kale .

....372

368

Tomato

....377
363

Leek

360

363

Lettuce

373

....363

Lin-kio . . .

...360

Yam

....364

446

ORNAMENTAL TREES.

Page.
Arrangement of Ornamen-
tal Trees, &c 377,378
Abele . ... 378

Page.
Currant Missouri 387

Acacia, Purple Flowering.. 382
Rose 386

Daphne Mezereon, Red 390
White 390

Ailanthus,or Tree of Heaven 378
Almond, Large Double
Flowering 211

Diervilla, Yellow 390

Dirca Palustris . 387

Almond, Dwarf Double
Flowering 211

Dogwood, Bloody 387

, White Flowering 388
Elm American 380

Alnus Cordifolia 383

Althea Frutex, Varieties... 387
Apple, Chinese, Double
Flowering 86
Apple, Red Siberian Crab. . .83
, Yellow Siberian Crab. 83
Aristolochia Sipho 393

, American Red 380

, Cork Bark 380

, Scotch. 380
, Ulmus Effusa 380

Flowers 394

Franklinia. ... . .384

Ash . ..378

Glycine Frutescens 392

Chinese 383

Chinese 39°

Curled-Leaved 383

Halesia 388

Hawthorn, many varieties. .388
Hercules's Club 384

Mountain 316, 383

Weeping . .... 383

Hemlock . . 380

Azalea 387

Beech 379

Purple Leaved 383

Bignonia Radicans 394

! Ri;'S Tartarean.' ^7.388
White do or Cau

di flora 394

Early Bclgic 395

-• •— Siberian ....391

Button' Wood 379

Cabbage Tree 383

Caly can thus .... 387

Twining .... . 395

Chinese White
and Yellow 387

, Scarlet Monthly

Camellia . 390

Carica Papaya 383

, Orange, or Pubes-
cent 396

Camphor 379

Catalpas 379

Japan 395

Cedar Red 383

' White 380

Cherry, Doubie Flowering .222

• Etruscan 396

Horse Chestnut/White Flow-
ering 379

7 Weeping 380

C lii< man thus, Snow Drop.. 384
Colutea, two Varieties 387
Corchorus 390

Horse Chestnut, variegated-
leaved 379

Horse Chestnut,Dwarf Flow-
ering, and other varieties . 388

Currant. Indian 387

INI

Page.
Indigo Shrub 388

>EX. 447

Page.

Ivy, Evergreen, or Giant. . .394

Pride of India ..386

Prim or Privet 388

Judas Tree . . 384

Chinese 388

Juniper Swedish 386

, Variegated- Leaved. . .388

Kentucky Coffee 384

Laburnum, three varieties.. 384
Larch American .... .380

Rhododendron Maximum.. 390

Ponticum 390

, Scotch, or Alpine . . .380
Lilac, White and Purple . . .388
, Josikoea, and others. .389
, Persian, two varieties 389
, Chinese Cut- Leaved. 389
Lime, or Linden, three var. 380
Locust 381

Rose 393

.China, or Monthly ,var. 393
Roses Climbing 394

St John's Wort 390

Silver Fir ...382

Hemlock . . 380

Norway Spruce Fir 382

Honey Locust, or Three-
Thorned Acacia. .. . 381

Shepardia 317

Snow Ball, or Guelder Rose 390
Snowberry ... 393

Magnolia, Blue Flowering. .381
Chandelier 381

Sophora Japan 390

, Chinese Purple.. 384
Cordata 384

Spireea Bella 390

- Guelder Rose 390

7 Splendid & 381

'Siberian & 5J90

7 Tripetala 381

Strawberry Tree 390

Maple Ash-Leaved .. ..385

Syringa, European Fragrant 390

Scarlet 381

Flowering 390

Mountain Laurel 389

, Variegated- Leaved. 390

' Striped Leaved 382

Mulberry, Chinese . . . .385, 410
.... Japan Paper 385 110

Tulip Tree * 382

Tupelo Tree 386

Osage Orange 385

Venetian Sumach 386

Palmetto Royal . . 389

Virgin's Bower 395

PsBonia Tree . . 39(9£

Wild Orange 386

Peach, Double Flowering.. 198
Pine White 381

Willow Black 386

Golden 387

, Pinus Lambertiana ..381
, Elastic, and others.. .381
Pinus Cembro 385

) Ring 386

Weeping 383

! Weepine' Napoleon 383

448

NOTES ON THE AGRICULTURAL RESOURCES
OF AMERICA, ON SILK, ETC.

Chapter. Page.

I. Commerce of Silk, its Antiquity 401

II. History of the Silk- Worm 406

III. Varieties of Silk-Worms 408

IV. Mulberry 410

V. Varieties 411

VI. Substitutes for the Mulberry 413

VII. Soil, Situation, Climate, &c 413

VIII. Climate, Habits, and Management of Silk- Worms 416

IX. Profits of the Silk Culture in France and Italy 418

X. System of M. Camille Beauvais 420

XI. M. D' Arcet's System of Ventilation 421

XII. System of the Misses Reina, of Come, in Lombardy 425

Progress and System pursued in America 427

SELECT LIST OF FRUITS.

The select list of fruits which are particularly recommended for a
moderate collection, have been designated by a star throughout this
work, and also throughout the Index, all these having been satis-
factorily proved ; but, as a considerable proportion of the highest
character are new, and of recent introduction to our climate, or not
having been, as yet, satisfactorily proved, and are therefore excluded,
it must be evident that this list will, from time to time, require a

revision.

449

SELECT LIST OF FRUITS.

The following select list of fruits is recommended as a very
moderate selection, for a small garden, of the kinds best known
in this day. The list of all winter fruits should be increased by
additions to those named, or of other kinds. The numbers refer
to corresponding numbers in the body of the work.

APPLES. Nos. 3, 4, 8, 9, 10, 11, 18, 22, 30, 33, 35, 38, 39, 41,

42, 49, 53, 56, 59, 62, 67, 74, 85, 86, 90, 92, 101, 105.
PEARS. Nos. 3, 7, 13, 15, 22, 26, 33, 39, 41, 46, 69, 70, 77, 86,

95, 96, 101, 110, 112, 115, 130, 132, 136, 137, 148, 152,

158, 162, 166, 170, 181, 189.
PEACHES. Nos. 4, 7, 8, 9, 11, 12, 18, 20, 21,22, 25, 31, 34, 35,

36, 45, 47, 48, 50, 51, 53, 62, 68, 74, 75.
NECTARINES. Nos. 2, 3, 6, 7, 9, 13.
APRICOTS. Nos. 5, 9, 10, 13, 18, 20.
PLUMS. Nos. 3, 7, 8, 11, 14, 17, 18, 19, 24, 27, 30, 32, 33, 34,

35, 36, 39, 46, 51, 53, 60, 61.

CHERRIES. Nos. 1, 2, 5, 9, 11, 13, 14, 16, 17, 24, 26, 27.
MULBERRIES. English Black, and American Red ; the last is

best and hardiest.
GRAPES. For the Northern States, Nos. 1, 2, 19, 24, 39, 48, 50.

For cities, for vineries, or for the South, add, also, Nos. 8,

11, 13, 17, 23, 52, 53, 55.
CURRANTS. Nos. 1, 5, 6.

RASPBERRIES. Nos. 2, 3, 12. Add, also, the American White.
STRAWBERRIES. Nos. 5, 9, 13, 24, 25.
38*

ADVERTISEMENT.

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WILLIAM KKMIICK, IN NEWTON, MASS.,

A MILE FROM THE GREAT WX8TERN RAILROAD.

A most extensive assortment of FRUIT TREES, SHRUBS, GRAPE
VINES, &c. ; selections from the original or first-rate sources, and
the finest varieties known.

ORNAMENTAL TREES, SHRUBS, ROSES, AND HERBACEOUS FLOW-
ERING PLANTS ; a large assortment of the most splendid hardy
kinds.

Trees and plants, when so ordered, will be carefully selected and
labelled, and securely packed in mats and moss, for all distant places,
and duly forwarded from Boston by land or sea. All distant orders
to be accompanied either by cash, or by a draft on any eastern city.

Catalogues sent, gratis, to all who apply. Address, by mail,
'* JVetcton, near Boston,"

WILLIAM KENRICK.

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