THE LIBRARY OF THE UNIVERSITY OF CALIFORNIA FROM THE LIBRARY OF COUNT EGON CAESAR CORTT NEW ENGLAND BOOK OF FRUIT BOSTON: PRINTED BY 8. N. DICKINSON & CO. 52 WASHINGTON STREET. Barf Lett t'ear Containing the APPLE, PEAR, PEACH ,PLUIY1, CHERRY, GRAPE & tensively cultivated. M. 7 74 FRUIT BOOK. Golden Beurr6. PEARS. 75 Golden Beurre of Bilboa. — This tree was imported from Bilboa, by Mr. Hooper, of Marble- head ; the original name is unknown ; in size and shape it resembles the Doyenne Gris, but the skin is of a lighter russet ; the flesh is melt- ing, rich, and of fine flavor ; it is a good bearer. Ripens in October. M. [This variety bears well with us, annually; the fruit nearly, if not quite equal to the Bartlett ; it is a beautiful fruit, particularly when grown upon the quince root, hav- ing then a beautiful red cheek upon a rich yellow ground.] Rousselet de Rheims. — This pear is of me- dium size, the form is oval, blunt at the stem; the skin yellow, with much dull red on the side next the sun ; the flesh is breaking and fine, with a very high musk flavor ; it is best when eaten ripe from the tree. The tree attains a large size before bearing ; but, when more advanced, pro- duces an abundant crop. Ripe in September. M. Wilkinson. — A native pear from Cumberland, R. I. ; the size in rich ground is large, the form oblong, round at the blossom end, and at the stem ; the skin yellow, seldom (on pear stocks) any red ; the flesh white, juicy, and melting, with a fine and delicious flavor. The tree bears young, is very fruitful, and in perfection during the months of October and November. If grafted on the quince, it is smaller, more prolific, higher flavored, and a brighter red cheek, than if grafted on the pear stock. M. [Few native pears compare with this for richness of flavor; but the fruit is not always fair. We find it neces- sary to thin out at least one half of the fruit. The past season of '46, this fruit was equal in flavor to any No- vember pear in our collection.] 76 FRUIT BOOK. Frederic of Wurtemlerg. — This is one of the new Flemish pears, and has been cultivated un- PEARS. 77 der the erroneous name of the Capiaumont. The size is large,* round and full at the blossom end, tapering rapidly to a point at the stem, which is short and placed on the summit ; the skin a bright yellow, with a brilliant red cheek next the sun ; the flesh yellow, melting, rich, and excellent. The tree grows vigorously, bears young and abundantly, and the appearance of the fruit is beautiful. Ripe in September and October. M. [This tree inclines to overbear; the fruit should be thinned, as the small specimens are generally worthless ; it requires a more severe thinning of its fruit than the Passe Colmar, for unless the specimens are large and well colored, they are destitute of flavor.] Napoleon. — One of the new Flemish pears ; the size is large, the form long, round at the blos- som end, contracted in the middle, obtuse at the stem, which is short ; the skin at maturity is a yellowish green ; flesh melting and fine, with an unusual quantity of juice ; in some soils, a little too astringent ; tree healthy and strong, bears well, and the fruit ripens in October. M. [This tree has borne with us fine melting pears, without astringency, for three years past. Bears greatly on small trees.] Fulton. — This pear originated on the farm of Mrs. Fulton, Topsham, Maine. The size is small, the form nearly round, a little lengthened, the skin entirely covered with dark russet ; the flesh white, melting, juicy, and well flavored ; the tree bears well, and the fruit ripens gradually in the house, in October and November. M. [The Fulton grows and bears finely upon the quince root.] 7* 78 FRUIT BOOK. Marie Louise. PEAKS. 79 Marie Louise. — This is also one of the new Flemish pears ; the size is large, the form long, tapering from the middle to the eye and stem ; the skin is a dusky yellow, sometimes with a large portion of cinnamon russet ; the flesh white, melting, juicy, and very delicious ; the tree grows crooked, and the leaves are small and generally hollowed like the bowl of a spoon ; it is equal to any other pear of the season, European or Amer- ican. Ripe in October and November. M. [The above variety requires to be grown in a strong and rich soil. With us the fruit varies in size exceed- ingly.] Newtown Virgalieu. — We should judge by the name that this pear originated on Long Is- land ; it is of large size, round at the blossom end, tapering to a point at the stem, which is short ; the skin of a pale yellow, seldom with a tinge of red ; the flesh is sweet, rather dry, not highly prized as a table fruit, but excellent for baking. It ripens in the early winter months, and its productiveness renders it desirable in an orchard. The tree is crooked and strong in its growth, forming a large spreading head like that of an apple tree. M. Lewis. — This pear originated on the farm of Mr. John Lewis, Roxbury, Mass. The size is small, the form round, a little oblong ; the skin, when ripe, a greenish yellow; the flesh white, melting, juicy, and good. The tree is of the most rapid growth ; a great and constant bearer. The fruit ripens from November to February. M. [The London Horticultural Society pronounced this fruit first-rate. It is a fine pear, an abundant bearer, par- ticularly when grown upon large, well-established trees.} 80 FRUIT BOOK. Dix. PEARS. 81 Dix. — This fine pear originated in the garden of Mrs. Dix, in Boston ; the size is large, oblong, tapering gently from the blossom end to the stem, which is short; the skin, when ripe, is yellow, sometimes with a blush of red on the side ex- posed to the sun ; the flesh melting, juicy, and very rich, with a high and most agreeable flavor. In perfection during the months of October and November. The tree is of slow growth, the wood small and thorny ; it grows to large size before bearing; it then produces plentifully. M. [A remarkably handsome growing tree, bark very smooth and healthy, the fruit in some situations and sea- sons inclined to crack. It is, notwithstanding, one of the most popular native pears of Massachusetts. The fruit was fair with us in 1845.] Harvard. — This pear originated in Cam- bridge, Mass. The size is large, the form ob- long, contracted in the middle, diminishing to an obtuse point to the stem, which is inserted in a small cavity ; the skin is of a dull russety yellow, sometimes nearly covered with brownish red; the flesh white, juicy, and fine, but subject to rot at the core, which is its only defect. The tree is uncommonly strong and upright in its growth ; it attains a large size before producing fruit ; it is then a great bearer. Ripe in September and October. M. [This is a popular pear in the Boston Market, where it is called the " Epargne ; " it is a profitable fruit for cultiva- tion, although occasionally rotting at the core.] Bleeker's Meadow. — A native fruit from New York ; the size is small, the form round, some- what flat ; the skin, when fully ripe, is yellow ; the flesh yellow, melting, juicy, and high flavored. 82 FECIT BOOK. The growth of the tree is vigorous ; it does not bear young, but, as it increases in size, it bears well. Ripens in October and November. M. [The large Seckel, as it is called South, is a prodigious bearer, as well as grower ; the uncertainty of its ripening, particularly when grown upon strong soiL has induced many to discontinue its cultivation. It is, however, a profitable fruit for the market, and when well ripened resembles the St. Michael in flavor. The Bleeker's Mead- ow is a fine stock for the Belle Lucrative and Beurre Bosc pears.] jBeurre Diel. — One of the best of the new Flemish pears. The size is very large, tapering gradually from the middle to both the eye and stem, where it is full and thick ; the skin, when ripe, of an orange color, with small russet spots ; the flesh white, sugary, rich, and delicious ; the tree is of a crooked but strong and healthy growth; it bears well, and the fruit ripens in November and December. M. [This fine large pear occasionally cracks with us. It may require a stronger soil, and a more sheltered situa- tion. The season of 1842 and '45, it blasted somewhat ; but in 1843, as also the past season of '46, it was much fairer.] Prince's St. Germain. — Produced from seed at the nursery of W. Prince and Sons, at Flush- ing, L. I. The fruit is of medium size ; in form sometimes like the old St. Germain; the skin yellow, with patches of russet, and a dull red cheek on the side exposed to the sun ; the flesh is melting and good, but not esteemed a first-rate fruit ; its abundant bearing, and its ripening grad- ually in the house during the winter, renders it a very valuable market fruit. M. PEARS. 83 Passe Oolmar. — This is also one of the new Flemish pears ; the size is large, the fortn round and full at the blossom end, contracting suddenly to the stem, which is about an inch long, and planted in a small and oblique cavity ; the flesh is yellow, melting, sweet, and excellent. The growth of the tree is vigorous, without any sym- 84 FRUIT BOOK. metry ; its produce very great ; it is a favorite, and deserves to be so. We have had them in eating from October to February. M. [This pear, so inclined to overbear, particularly when grown upon the quince (a stock which appears to be the best for its growth), should be thinned of its fruit as early as possible, after setting ; it will then ordinarily produce an early winter fruit, in eating in December, and then of as high a flavor as any fruit of its season.] Bourgmestre of Boston. — A pear of large size, very long, round at the blossom end, taper- ing gently to a point at the stem, which is long and fleshy at its junction with the fruit ; the skin greenish yellow (on a quince stock it has a bright red cheek) ; the flesh juicy and pretty good, but not rich. Ripe from November to January. This is not the Bourgmestre of the London Hor- ticultural Society's Catalogue. "We were inclined to discontinue its cultivation ; but its abundant bearing, great size, and beautiful appearance, the two last seasons, have induced us to continue it for further investigation. M. [This pear (Vicar of Winkfield of the English) is con- sidered by the growers around Boston to be one of the most profitable fruits to raise for the market of any winter variety. Those which we have raised upon dwarf trees wei;e not a fine-eating pear, although first-rate for cooking.] CatiUac. — This is one of the old French bak- ing pears ; it is very large, flat and round at the crown, diminishing rapidly to the stalk, which is an inch in length, obliquely inserted ; the skin of a light green, nearly yellow when ripe ; the flesh hard and suitable for baking from November till April ; very productive. M. PEARS. 85 Winter Nelis. — One of the new Flemish pears ; the size and form is somewhat like the Seckel ; the skin a greenish yellow, covered with dark spots ; in some seasons they have a large portion • > 8 86 FKUIT BOOK. of dull russet; the flesh yellow, melting, sweet, and very high flavored ; a very fine pear, ripen- ing during the months of December, January, and February. M. [The above is, in our estimation, the best winter or late fall pear in our region, always fair, always rich, and a constant, although not great bearer. The fruit is of medi- um size, averaging larger than the Seckel, and is truly de- serving of extensive cultivation.] Surpasse St. Germain. — Introduced into Eng- land from Flanders, by the late John Braddick, Esq. It is of medium size, round at the crown, tapering to the stem, which is obliquely planted ; it is of very irregular form ; the skin is rough, yellow, mixed with dull brown; the flesh coarse grained, sugary, and high flavored ; it produces abundantly, and the fruit ripens in December and January. M. Black Pear of Worcester. — Fruit large, ob- long ; skin rough, covered with dull russet ; the flesh hard and coarse ; suitable for baking during the winter and spring ; it produces abundantly ; the branches of the tree, when loaded with fruit, bend to the ground like the weeping willow. M. [This pear is more productive, and better for general culture, than the " Pound," the latter having in many lo- calities somewhat degenerated.] Beurre d'Amaulis. — This new pear is said to have been received from France. Size large ; color green, inclined to yellow, covered^ over with numerous red or russet spots ; flesh melting and juicy ; flavor sweet and excellent ; tree vigorous. Ripe in August and September. PEARS. 87 Beurre d'Aremberg. — A new Flemish pear ; in good ground it is usually of a large size ; the form oblong, thick at the crown and stalk; the 88 FRUIT BOOK. skin, when ripe, a dark yellow, mixed with russet specks ; the flesh white, melting, rich, and sweet. It is in eating during the winter months, and has the reputation of being one of the most valuable winter pears. M. [This tree, we think, requires a stronger soil than ours, to produce good fruit. Col. Wilder, and some others, pro- duce fine specimens ; those raised with me for the first time the past season, upon a healthy stock of the Dix pear, were small, and quite indifferent in quality.] Easter Beurre. — The size of this pear is large ; of an oval form ; the skin, when ripe, is dark yel- low, covered with russet spots ; the flesh yellow, melting, and high flavored. It bears abundant crops, grafted either on the pear or quince ; keeps till May, and is the most valuable late win- ter pear yet known. M. [The above fruit is so difficult or uncertain in ripening, that we have been almost inclined to regraft our trees ; but coming in a season when pears are scarce, and the possi- bility of ripening it, as some others have occasionally, in- duces us to retain one or two trees. We should not, however, recommend this variety for general culture.] Columbia. — This excellent native variety is raised in perfection by the President of the Mas- sachusetts Horticultural Society, who says, " that it has proved with him a fruit more uniformly smooth, perfect in shape, and free from the depre- dations of insects, than almost any other sorts. Tree thrifty, not a great bearer when young, but a great bearer on mature subjects ; fruit large, color lemon yellow, very handsome, and may be kept two or three weeks in this state. Ripens early in January." PEARS. 89 Stevens's Genessee. — This pear is supposed to be a native fruit, having been first brought into notice by a Mr. Stevens, near Rochester, 1ST. Y. It is an early fall variety, ripening the first of September; the size is large; flavor sprightly and good. , 8* 90 FRUIT BOOK. Flemish Beauty. PEARS. 91 Flemish Beauty. — Belle des Flandres. This newly introduced pear is of large size, color greenish russet, and handsome ; ripening in Oc- tober, and keeping into November; the tree is vigorous, and promises to be a great bearer ; flesh yellowish white, sweet and excellent. This has been pronounced by an experienced cultivator, the best pear for general culture in the country ; ripening when two thirds grown. Pound Pear. — This is one of the largest pears ; its origin unknown, but supposed to be European ; the form oblong ; some of the pears are thickest in the middle, tapering to the crown and stem ; the flesh coarse and astringent. It is a great bearer, and the best winter baking pear, being one of the most profitable fruits for the market. The extensive cultivation of this pear, and the above, in large orchards, would produce greater and surer income, for the capital employed, than any other investment. M. [We should add also the " Vicar of Winkfield," or Bourg- mestre of Mr. Manning's list] Van Mbns9 Leon le Olerc. — Small trees of this new variety were sold in England at a guinea each, and it was to be expected that a great de- sire would be raised here to possess so famous a sort. On Mr. Kenrick's return from Europe, he brought with him small trees, which have fruited. We find various opinions expressed regarding this variety ; but if the fruit should sustain the high character of "combining the properties of large size, handsome appearance, and rich flavor," it will be an acquisition to our already fine list of fall pears. FRUIT BOOK. Josephine, or Jaminette. — This new Flemish pear is of good size ; flesh melting, flavor sweet, not PEAKS. 93 high; ripens in November and December; a good bearer, particularly upon the quince, and is a desirable variety. This sort occasionally cracks. Hunt's Connecticut. — This early winter fruit, introduced by Dr. Hunt, of Northampton, is a profitable variety for cultivation. The tree bears early and abundantly; fruit of medium size, rather oblong, and an excellent cooking pear late in the fall. Reine des Poires (Queen of Pears). — This is a large pear ; the form obtusely pyramidal ; the skin a dull yellow, mixed with red, and red on the side exposed to the sun ; the flesh crisp, pleas- ant and good, but not high flavored ; it bears young, and is very productive. Ripe in October. The tree has a great resemblance to that of the Eastern Beurre. M. [Wm. R. Prince says, that this pear is " worthy of cul- ture : " we have not as yet fruited it.] Beurre JRomaine? — This tree was received from Prince's Nursery, at Flushing, L. I., some years since, under the above name. ' It bears young and constantly. The fruit resembles some- what in form, as well as in its time of ripening, the " Urbaniste," which name was affixed to specimens sent to the Massachusetts Horticultural Society. It is, however, a distinct variety, and resembles the " Bezi Montigny " more than any sort we have as yet seen, differing only in the deeper cavity around the stem. This fruit ripens in September and October. A fine melting pear. [It is in our soil a great and constant bearer ; fruit fair, and quite equal in flavor to the " Urbaniste."J 94 FRUIT BOOK. Glout Morceau. — A new Flemish pear; the size is sometimes large, the form rather oblong, round at the crown, diminishing suddenly to the stalk, which is inserted in an oblique cavity ; the skin is a dull green, nearly yellow when ripe, mixed with russet blotches ; the flesh white, juicy, and excellent ; the growth of the tree is crooked and bending; it produces well, and the fruit ripens gradually from December to February. The French nurserymen still continue the culti- vation of this pear under the name of the Beurre d'Aremberg. M. [This fine fruit we cannot recommend for general cul- ture, as the greatest proportion of growers complain of its shedding its fruit soon after it has set ; with us, it has in- variably done this. We think that, unless placed in a strong and highly manured soil, it is not worth culti- vation.] Muscadine. — A New York seedling, brought into notice by A. J. Downing, of Newburgh ; it is a fine early fruit ; the tree makes thrifty upright shoots ; as good a grower as any in our collection. Fruit of medium size, flesh white, and buttery, with a good flavor. Ripe here in September. Paradise d'Automne. — A new and fine fruit, resembling the Beurre Bosc in form, and equal to it in flavor ; has recently been grown at the Po- mological Garden of Mr. Manning, and which is considered there to be a greater bearer than the Bosc ; it is, without doubt, a valuable acquisition to our fall pears. Flesh white, fine grained, butte- ry, with a high and rich flavor ; ripening in Sep- tember. Lawrence. — This new variety, a native of PEARS. 95 Flushing, L. L, recently brought into notice by Messrs. Wilcomb & King, nurserymen. We have not as yet fruited ; but learn from Mr. Wilcomb that it is a good bearer, and a delicious fruit. Downing says, " the fruit is not inclined to rot or shrivel; commencing to ripen in October, and will keep till March. Fruit large, obovate ; flesh yellowish, white, melting, juicy, with a very rich and sugary flavor. Thompson's. — This pear, named in honor of Mr. Thompson, of the London Horticultural Soci- ety, has been grown here by J. S. Cabot, Esq., who says that it is a fruit of a rich sugary flavor. Downing describes it as a fruit of " high merit, having the qualities of the Passe Colmar and Doyenne (St. Michael) combined, but with most of the richness of the former. It is very produc- tive, and merits a place in every collection of pears. Fruit medium size, obovate." Bezi de la Motte. — This fine pear, particularly when grown upon the quince, originated in Eu- rope, and, although an old variety, has not been cultivated so much as we think its quality should warrant. Size above medium, form roundish, color yellowish green, eye small, stalk short, flavor rich, very productive, and is one of the best va- rieties we fruited the past season of 1846. Du- hamel says it does not succeed well on dwarf stocks. With us it does well, worked on the quince. Eipens in November. There are a number of new varieties of pears of comparatively recent introduction, and of de- 96 FRUIT BOOK. sirable kinds, which we have not as yet fruited ; among them are the following : Dunmore, Althorp Crassane, Conte de Lamy, Passans du Portugal, Ambrosea, Knight's Monarch, Osband's Summer, Oswego Beurre, Onondaga, Belmont, Beurre Crapaud, Bringewood, Broom Park, Brougham, Shobden Court, Oakley Park Bergamotte, Duchesse de Mars, Eyewood, Gendesheim, Moccas, Ne Plus Meuris, Parmentier, Pomoise, Suffolk Thorn, Welbeck, Yat, Beurre Langelier, Beurre Spence, Duchesse d'Orleans, Wilhelmine, Saint Mark, De Lepine. THE PEACH. The peach is generally supposed to have origi- nated in Persia and China ; some, however, have considered it really indigenous to America. Hen- nipen, who has given us the first description of the regions of Louisiana, in his voyage down the Mississippi, describes the peach he observed in all parts of those regions, as being of immense size, which has led some to conclude, that as those latitudes correspond with the part of Asia, where this tree is deemed indigenous, they are natural to Louisiana. Botanists, in common with the French cultivators, regard the peach and nectarine as merely varieties, and not distinct species. Scien- tific cultivators of Europe have endeavored to make an arrangement of this fruit into divisions and subdivisions. With us this would seem to be a difficult process, as thousands of sub-varie- ties are constantly being produced from the seed. THE PEACH. 97 and we therefore ordinarily make but two divi- sions, under the terms freestone and clingstone ; the former, those whose pulp or flesh separates freely from both skin and stone ; and the latter, those whose flesh is firm, and adheres both to the skin and stone. It would also be exceedingly difficult to make a correct systematic arrange- ment of the kinds found in the nurseries, as those known in many nurseries by one name are dis- tinct varieties. We have received from different sources, the " Noblesse " and the " Vanguard," which, upon fruiting, appeared identical; the " Early York " and " Early Royal George," one and the same. We do not, however, mean to be understood that it is difficult to depend upon ob- taining fine fruit, but simply that there is so much confusion as to the original names, that it is next to impossible (as so many varieties nearly or quite approximate to each other in quality, time of rip- ening, &c.) that an entirely correct catalogue can be expected. The Grosse Mignonne, a superior fruit, is called by Mclntosh (in consequence of the great number of its synonymes), " The Peach of an hundred names." " Nearly, if not all those, however, which are cultivated in the nurseries as early fruit, are of fine quality. Late peaches, such as Heath's Clingstone, Ward's Late Bed, and some others, are hardly worth setting in this re- gion, as they will not ordinarily ripen their fruit. The peach tree should be trained low, as in high training they are exceedingly apt to die from the lower branches upward. When small trees are set, they should be carefully examined, to see if any gum exudes, and the worm which causes it cut out. A box without top or bottom, or, in oth- 9 98 FRUIT BOOK. er words, four pieces of wood, from eight to ten inches in height, should be placed around the tree, sunk about two inches below the surface, into which place fine charcoal, which will ordinarily keep out the borer, which generally enters the tree at or near the surface of the ground. We have protected our trees the past season from the worm, by taking thin lead (such as we find in tea chests), and cutting it into strips of nine inches in width, bending them close around the tree, three inches below the surface of the ground, extending upon the trunk six inches above the earth. In order to keep this tree low, the long shoots should be shortened in July, to about one half their length, always cutting at or near a single, and not a double bud. Young peach trees should never be placed upon the site of old roots of oth- ers. They thrive best in new virgin soil, not highly manured. In light and dry soil, early autumn planting will answer ; but early spring we generally prefer. Care should be taken, in trans- planting, not to place the roots too deep in the soil ; for from this circumstance more trees are in- jured than by almost all other modes of planting put together. The following are among the most desirable kinds : — Crawford's Early Melocoton I President, Early Royal George, Cooledge's Favorite, Bed and Yellow Rareripe, Early York, Malta, or Maltese, Crawford's Late Melocoton, Hastings's Rareripe, Morris's White, Red Cheek Melocoton, Grosse Mignonne, Bellegarde, George the Fourth. Early Ann. — This is a small round fruit, with a greenish white skin ; flesh melting and good. PEACHES. 99 The tree does not attain a large size ; a freestone, ripe in August. M. Early Royal George. — The size is large, the form round, the skin of a bright yellow, with a large portion of deep red on the side exposed to the sun ; the flesh melting and delicious ; it is a great bearer, and one of the most superior peaches we have ever raised ; a freestone, ripe in August. M. Red Rareripe. — This is a large freestone peach ; form nearly round ; the skin of a very bright yellow, with a light red cheek ; the flesh very rich and excellent. Ripe in August. M. Red and Yellow Rareripe. — A large, round, freestone peach ; the skin of a deep orange yel- low, with a dark-red cheek ; the flesh deep yel- low, rich, sweet, and luscious. The tree is an abundant bearer ; and a most valuable peach — ripening in August. M. [This variety ripens with us nearly a month earlier than the Koyal George Freestone.} White Rareripe. — This peach is of large size, the form somewhat oblong, the skin a pale yel- low, nearly white; flesh white, juicy, and of fine flavor. Ripe in August. M. [The White Kareripe, described by R. B. Parsons, in the "Horticulturist" as superior to Morris's White, may be an old variety, conjectured by Downing to be the "Nivette."] Grosse Mignonne. — This is a large, round, and most beautiful freestone peach ; the skin deep yellow, with a brownish red cheek next the sun ; flesh light yellow, fine and delicious. A peach of the highest character. Ripe in August. M. [This sort, and the Malta, are our best peaches.] 100 FKUiT BOOK. Red Cheek Melocoton. — A large freestone peach, of an oblong shape, the skin of an orange yellow, with a dark-red cheek ; flesh yellow, melting, and rich. Ripe in September. M. [This variety has not ripened with us for the past two years, until the last of October. It is the best late peach we cultivate.] Malta. — This peach is of a large size ; form round, rather flat at the stem ; the skin a light green, mottled and blotched on the sunny side with dull red ; the flesh greenish yellow, red next the stone, with a most superior flavor ; a freestone peach. Eipe in September. M. [This variety, although not a great bearer, is the most delicious peach in our grounds.] Cooledge's Favorite. — A large-sized, rather oblong peach, of fine flavor, and a popular fruit in the market. Ripe in September. Early York. — The peach we cultivate under this name resembles the Royal George in form, flavor, color, and time of ripening ; it is, however, a much greater bearer, and is one of the most profitable variety for fruiting we possess. George the Fourth. — An excellent peach, of medium size, and globular shape, of a pale yellow color in the shade, and dark red next the sun ; flesh yellow, but red at the stone, from which it separ- ates. Originated in New York ; ripe in Septem- ber. President. — A large and most superior free- stone peach ; the form roundish oblong ; the skin pale yellow, with a bright red cheek ; the surface covered with small red spots, which give it a rich PEACHES. 101 and beautiful appearance; the flesh white and high flavored ; one of the best of peaches. Ripe in September. M. Belle de Vitry. — This peach is of large size ; the form round, a little oblong ; the skin a dull yellow and red ; the flesh melting, juicy, and ex- cellent; between a freestone and clingstone. Ripe in September. M. White Blossom. — Of medium size, oblong ; the skin a very light yellow, nearly white ; the flesh white, melting, and extremely juicy, with a most agreeable acidity. Ripe in September. We have found this a hardy peach, and most certain bearer in our climate. We have for several years repro- duced them from the stone. The blossoms are clear white, and the young wood resembles that of the willow tree. M. Orange Freestone. — This peach is of medium size ; the form round ; the skin a deep orange yellow ; flesh yellow and sweet, but rather dry ; a beautiful and good fruit. Ripe in September. Congress Clingstone. — The size is large, form round ; skin yellow and bright red ; flesh rich and excellent. Ripe in September. M. Oldmixon Clingstone. — Large, round, and rather flat ; skin whitish yellow, with a bright red cheek, beautifully spotted with red dots. Of all the clingstone peaches, this is the most deli- cious ; a great bearer, ripening its fruit gradually in September. We have cultivated this peach, and the Catharine and Old Newington, and could never perceive any difference in the fruit or trees. M. 9* 102 FRUIT BOOK. Heath Clingstone. — Fruit large, oblong ; skin of a delicate cream color, sometimes with a faint blush on the sunny side ; flesh rich, very juicy, and fine flavored. Ripe in October, and we have eaten them produced in our own orchard in the highest perfection on Thanksgiving day, Novem- ber 30th. M. Crawford's Early Melocoton. — This is a large- sized fruit, the form round, the skin of a beautiful bright yellow, with a large portion of red on the side exposed to the sun ; the flesh melting ; a free- stone, and a popular early variety, ripening in August. Crawford9 s Late Melocoton. — This is the larg- est and most showy yellow-fleshed peach we have ever seen, and one of the best market varieties of our country. Ripens here in September and Oc- tober, and worthy of extensive cultivation. Spe- cimens of this fruit often measure nine and ten inches in circumference. Bellegarde. — A large and superior flavored white-fleshed peach, color rich, deep red, streak- ed with dark purple or violet on one side. In the south of England, this is one of their very best peaches for forcing. Ripe in September. Murray's Early Ann. — This is the earliest peach in our collection, ripening the first of Aug- ust. Size small, color white, pulp white through- out, flavor sweet. Morris's White Rareripe. — This variety we received from Flushing, under the name of Lady Ann Stewart. It is a fine white-fleshed and sweet fruit ; great bearer, and worthy of extensive cul- tivation. PLUM STOCKS FOR PEACHES. 103 Beauty of Vitry. — This variety we received from William Prince & Co. It is a fine large freestone peach, of a rich flavor, and appears iden- tical with the Late Admirable. This variety is worthy of extensive cultivation. Ripens in Oc- tober. Apricot. — This handsome early fruit is not much cultivated with us ; the only variety we cul- tivate is the Moorpark, which does well, particu- larly when grown upon the plum root. They re- quire very much the same treatment as the peach, shortening in of the branches, so necessary with the latter fruit. PLUM STOCKS FOR PEACHES. In England, where peaches are invariably rais- ed upon walls, or trellises, they almost universally make use of the plum as a stock to graft upon. In our country, where peach trees grow so luxu- riantly, we should not recommend this stock, as the scion not only overgrows it in a short time, producing an unsightly appearance, but is exceed- ingly apt to be blown down by the wind ; the roots of the plum, being of a much slower growth, are not sufficiently large and expanded to support the larger top or branches. Budding the peach upon this stock, even to the height of six or eight inches from the ground, we have found no security from the ravages of the borer, as that insect will pass over the plum, and enter into the peach at, or just above, the junc- tion. We have generally preferred to bud on stocks of seedling peaches, considering them decidedly superior to the plum, particularly when wanted for standards. 104 FRUIT BOOK. THE PLUM. The native country of the plum is supposed to be Asia. The majority of our finest varieties have been introduced from France. Of sixty- four sorts, described by Professor Bradley, not one has other than a French name. Since his time, however, a great variety has been pro- duced in England and in this country, and new sorts are constantly being produced. Corse of Montreal, and Downing of Newburgh, have brought forward many fine plums. Among those kinds which have originated from seed in our country, the Washington, Jefferson, Lawrence, Coopers, Roe's Autumnal, and Columbia, are among our best native varieties. The plum tree flourishes best in a rich sandy loam, neither ' too dry nor too moist ; a cold, wet, clayey soil, or dry sandy situation, is not so favorable. They appear to thrive best in our neighborhood, near the borders of the sea ; which we think is ow- ing to their being in situations not so subject to the insect called curculio, which perforates the fruit. We have, since 1841, applied annually, in the spring, coarse salt around these trees, with good effect, spreading upon the top of the ground, as far as the branches extend, about one inch in depth, and, in the course of a fortnight after its application, turning it under the surface nearly the depth of a spade. In 1843, we fruited thirty varieties, all ripened, with the exception of Coe's Late Red. The following, from a practical cul- tivator of this fruit, we would recommend : — "When this tree has arrived to maturity, and THE PLDM. 105 ready to bear, the soil around, to the spread of the branches, should be thrown into a hard texture, of the consistency of a gravel walk. A pig or poultry yard, with a hard pan, is a fine position for a plum nursery. The advantages are, a more stinted, and, consequently, a less exuberant growth of the branches, a greater supply to the fruit, and a prevention, in some degree, from the attack of the curculio, as that insect, not meeting with a proper soil to deposite its eggs, will take shelter elsewhere." Removing the soil from around these trees to the extent of its branches, even to the laying bare the top roots, and filling the whole with fresh sea mud or salt sand, is found beneficial to the production of its fruit. Many set their plum trees too deep, particularly in rich soils, causing them to produce strong watery shoots, growing so late as to be imperfectly ripened. " They re- quire," says Kennedy, " like all other stone fruit, to be planted on a dry sub-soil ; in such situations they bear high-flavored fruit in great quantities. They are not so large as when planted in strong earth ; but the quality and richness of the flavor make amends for that deficiency." M'Intosh observes, " that in planting this tree the tap-roots should be shortened, and the others spread out in a regular manner near the surface, so that they may enjoy the warmth of the sun, heat, and air, which is necessary for the welfare of all fruit- bearing trees. If planted in too rich a soil, they become so luxuriant in growth, as to require im- moderate pruning to keep them within due bounds ; and excessive pruning, in such cases, only tends to aggravate the evil." 106 FRUIT BOOK. Plum trees are subject to a disease which has been so destructive to them, as to have destroyed nearly all the damson plums heretofore so com- mon in our neighborhood. It appears at first a greenish brown excrescence, which soon becomes black. Various are the hypotheses which have been given as to the cause of these warts. Some have attributed it to the quality of the soil, others to a redundance of nourishment, which distend the cutaneous vessels by an extravasation of the sap ; others, to the work of an insect. In our examinations, &c. for years, we were not able to find an insect in these excrescences while in a green and fresh state ; and have heretofore been inclined to adopt the theory of the distension of the cutaneous vessels, considering the worms which we have repeatedly found in these warts, when black, to be a consequence and not a cause of this disease. We have considered this ex- crescence analogous to that which we find upon the swamp pink, or azalea, called by boys swamp apples, which has always been supposed by bo- tanists to be caused by an insect. From farther observation, we are inclined to believe that these exudations are caused by a diseased state of the sap. The only remedy that we have found effect- ual has been the amputation of the diseased limb. These excrescences always extending themselves upwards, and not downwards, upon the branches, would seem to prove that the dis- ease either enters, in some manner, into the cir- culation, or that the insect always ascends. We have not, as yet, found any variety that is entirely exempt from this fatality ; but some ap- pear to be more subject to it than others ; which PLUMS. 107 may, however, be attributed more to the locality than to any thing else. One thing we feel confi- dent of is this, that the most effectual way of eradicating them from our gardens, is not only to examine the trees carefully in spring, cutting off every branch as soon as they appear upon it, but inducing those who may have them in their in- closures contiguous to ours, to do the same. Among those described in this manual, we would recommend the following : — Green Gage, Purple (Reine C. Violet), Bolmar's Washington, Italian Damask, Coe's Golden Drop, Blue Imperatrice, (for Pre- Cruger's Scarlet, [serving,) Sharp's Emperor, Royal Hative, Jefferson, Violet Perdrigon, Orleans, Roe's Autumn Gage, Red Gage (of Downing), Dana's Yellow, Kirk's Plum. Italian Damask. — Fruit of medium size, round ; skin dark blue, nearly black ; stem half an inch long, inserted in a small round cavity ; flesh yellow, juicy, and high flavored. A free- stone, a great bearer, and one of the best early plums. Ripe in August. M. Morocco. — A fine and very productive va- riety ; the size is rather small, nearly round ; the skin a dark purple, covered with a blue bloom ; flesh greenish yellow, juicy, and good. A cling- stone, ripening in August. M. Prince's Imperial Gage. — Originated at the nursery of William Prince & Sons, Flushing, N. Y. Fruit nearly as large as the yellow egg plum ; of an oval form ; when fully ripe, the skin is yellow, with streaks of bright yellow and green indistinctly seen ; the flesh rich and sweet. The 108 FRUIT BOOK. most productive and profitable of all the plums. Ripe in August. M. [This variety succeeds well upon the peach, budding it as near the root as possible. We have trees received from Albany for Jenkinson's Imperial, which are identical with this plum : the fruit inclines to rot at time of ripening.] BrevoorCs Purple Washington. — Produced from the stone of Bolmar's Washington, by Mr. Brevoort, of New York. Fruit of large size ; form round, and nearly oval; skin dark blue, covered with a bloom ; the flesh sweet and good. A freestone, ripening in September. The tree is of vigorous growth and very productive. M. Orleans. — This is a well-known and produc- tive plum ; the fruit is sometimes large, the form round, the skin dark, approaching to a purple, with a thin blue bloom ; the flesh yellow, firm, and good, with some astringency near the stone, from which the flesh separates. Ripe in Au- gust. M. Kirk's Plum. — Fruit large, round ; skin dark purple, covered with a dense bloom, which ad- heres firmly to the skin; the flesh yellow, juicy, and rich. A very productive freestone plum, ripening in August. M. Large Long Blue. — The origin of this fine plum is uncertain. The tree which produced the specimens was procured from the nursery of the Messrs. Landreth, Philadelphia. The size is large, the form oval, very long ; the skin blue, nearly black, covered with a thick bloom; the flesh yellow, rich, and excellent ; it hangs a long time on the tree, ripening gradually, and is well adapted to the market, bearing carriage better PLUMS. 109 than most other plums. It is a great bearer, a freestone. Ripe in September. M. Green Gage. — The finest of all plums ; of medium size, round ; the skin a greenish yellow, when very ripe nearly yellow, mottled with red near the stem; flesh sugary and of delicious flavor. In our own exposed grounds, and in grass, it bears abundant crops, not being subject to rot like many fine plums. A freestone ripen- ing in August and September. M. [The varieties of plums which we have received from Europe, under the names of Drap d'Or, Golden Gage, and Reine Dauphine, have proved to be the Green Gage.] Blether's Gage. — Produced from seed by the Rev. Mr. Bleeker, of Albany, N. Y. The form oval, nearly round ; skin a dark yellow, with dark red spots and blotches ; the flesh is rich and ex- cellent, a great bearer. Ripe in September. M. Cooper's Plum. — Produced from a stone of the Orleans, by Mr. Joseph Cooper, of New Jersey ; the size is very large, round, a little oblong; the skin a dark purple; flesh greenish yellow, rich, and good. It ripens in September ; produces abundant crops ; but is very subject to rot at the period of ripening. M. [We received this fruit from Europe under the name of " La Delicieuse."] Elfrey. — This is a plum of small size and oval form ; the skin dark blue ; the flesh dry, firm, and of fine flavor. The trees produce abund- antly. A freestone, ripening in September. M. German Prune. — Fruit of medium size ; form oval, diminishing towards the stem ; the skin pur- 10 110 FKU1T BOOK. pie with a blue bloom ; the flesh rich, sweet, and delicious. It produces abundantly ; it begins to ripen in August, and can be eaten from the tree for a month or more. M. Duane's Purple. — This is a plum of an ex- traordinary size ; the form round ; the skin a dark purple ; flavor good. The origin of this plum is uncertain ; it ripens in September, and has th6 reputation of being a fine fruit. M. Bingham. — Fruit large ; the form oval ; skin a bright yellow, spotted and blotched with red ; the flesh yellow, rich and delicious. A clingstone — ripening in September. M. Washington. — This very superior plum origi- nated in New York ; the size is very large ; form oval ; skin an orange yellow, speckled with red ; the flesh yellow, sweet, and excellent ; highly es- teemed as a first-rate plum. Ripe in Septem- ber. M. Italian Prune. — The size is large ; form ob- long ; the skin dark purple, covered with a bloom ; flesh greenish yellow, firm, dry, and fine. It bears well, and the fruit ripens in September and October. M. Diamond. — This new plum originated in England; it is of the largest size, oblong; the skin purple, nearly black, covered with a thick bloom; the flesh firm and good, but not rich; the tree is of rapid growth, an extraordinary bearer. The fruit ripens in September. M. Blue Imperatrice. — Fruit of medium size ; shape oblong, tapering to the stem ; the skin a PJ.UMS. Ill dark purple, covered with a light bluish bloom ; the flesh yellowish green, firm, rich, and sweet. A clingstone. A great bearer. It hangs on the tree a long time, and is in use in October and November. M. [This variety bears greatly upon small trees.] COB'S Golden Drop. — This beautiful new plum is of large size ; the form is oval, with un- equal sides ; the skin a golden yellow, spotted with rich red points and small blotches, on the sunny side ; the flesh yellow, sweet, and delicious. A clingstone — an abundant bearer. Ripening gradually in September, October, and November. Of all the late plums this is decidedly the best and the most profitable which can be culti- vated. M. [This variety requires a warm exposure to ripen its fruit. The tree makes a great growth when worked upon the peach root.] Cruger's Scarlet Gage. — This showy scarlet plum, of the size of the green gage, and a great bearer, originated near Newburgh, N. Y. ; flesh yellow, sweet, and of good flavor, ripening from September to October, and is less liable to drop from the tree than any other in our collection. Roe's Autumn Gage. — This plum we received from A. J. Downing & Co., Newburgh, N. Y. It is a fine, late fruit, coming into eating just after the above variety ; the form oblong, color orange yellow, good size, and great bearer; fla- vor sweet and rich, ripening in October. We prefer this to any late variety in our collection. 112 FRUIT BOOK. White Sweet Damson. — This seedling plurn is a great bearer, ripening gradually from Sep- tember to October ; flavor sweet, not rich ; color light yellow ; but its fruitfulness and its early bearing render it worthy of cultivation. Raised in Essex county, Mass. Shares Emperor. — The fruit of this variety is of the most beautiful red ; form inclined to oval, resembling the imperial gage ; flavor sweet. The tree bears well, and is worthy a place in every fruit garden. Ripe in September. Dana's Yellow Gage. — This plum, a native of Ipswich, Mass., we received from Mr. Man- ning ; and it is said to be exempt from the warts which injure most trees. We have, as yet, observed but few of these excrescences upon the tree, which is large. The fruit is of a pale yel- low color, medium size, flesh juicy and sweet, and the tree is a great bearer. Ripe in August. Jefferson. — A new seedling raised by the late Judge Buel, and recently brought into notice by Mr. Downing, who says, " If we were asked which we think the most desirable and beautiful of all dessert plums, we should undoubtedly give the name of this variety." We should hardly consider the quality of this fruit equal to the Purple or Green Gage ; still it may be a more profitable plum for the market, as it is much larger and more beautiful, deserving extensive cultivation. Fruit ripens in August. Eoyale Native. — This fine early plum fruited with me the past season. It resembles the Purple Gage in form, and is nearly equal to that sort in PLUMS. 113 flavor ; fruit rather larger ; round, skin purple, covered with a blue bloom. The tree can be distinguished from the Purple Gage by its downy branches. Fruit ripens in August. Heine Claude Violet (Purple Gage). This is a fruit of very high quality, fully equal, in all respects, to the Green Gage, and having this su- periority, — that while the latter is apt to crack in wet summers, and will never keep well after being gathered, — this, on the contrary, will keep for weeks, and is scar cely at all disposed to crack. Size medium, form round, flattened at the top; color violet, flesh greenish amber ; parting from the stone. Ripens early in September. Imperial Ottoman. — This variety, compara- tively little known, is among the earliest sorts, and one of the hardiest trees ; suiting itself to almost any climate where the plum will thrive. Col. Little, of Bangor, says it thrives well in Maine ; fruit medium size, oval. In general ap- pearance, resembling the Imperial Gage. Mr. Downing, from whose magazine the above de- scription is taken, says, " It is certainly among the best of the early kinds." Washington Seedling. — This tree came up in our garden near a Washington and Blue Imper- atrice Plum. The strong resemblance of its fruit to the former, would indicate its being a seedling of that variety. Fruit, color of the Washington, beautifully spotted, and tinted with red ; flesh yellow, rich, and delicious ; size and form of the Imperial Gage. The tree makes long-jointed and rather slender shoots. Ripens the last of August. 10* 114 FRUIT BOOK. The following are new plums of recent intro- duction, not as yet fruited with us :— De Montfort, Fellenberg, Outline's Late Green, Guthrie's New Apricot, Imperiale de Milan, Knight's Green Drying Peach, Columbia, Perdrigon Violet Hative, Eeine Claude de Bavay, Gifford's Lafayette, I Reine Claude d'Octobre. THE CHERRY. The wild cherry is a native of many parts of the world, and has been cultivated in the East ever since the Christian era. Cherries were ex- posed in the markets of London in 1415, much in the manner they are at present. Mclntosh re- marks, that cherries have not multiplied so fast into varieties as most other fruits. Forsyth de- scribes eighteen sorts ; Lindley, twenty-eight ; Ni- col, eight ; Rogers, twenty-five ; the Horticultu- ral Society of London, fifty-seven ; and Loudon, twenty-three. This tree will accommodate itself to a variety of soils ; but the best is that of a light loam upon a dry sub-soil, and in an airy expo- sure, not shaded by larger trees, and as little sub- ject to damp fogs as possible, as the fruit in such situations is exceedingly apt to rot at the time of ripening. The cherry, as well as fruit trees gene- rally, should not be transplanted when the ground is saturated with water, or what is termed muddy. In planting this, and other fruit trees general- ly, we prefer the autumn for light soils, and spring for those of a heavy and wet nature ; and also to transplant in moist weather. Standard cherries, when once established, require very little pruning. They in general produce fruit upon spurs which proceed from the sides of the two-year, three- CHERRIES. 115 year, and older branches. These spurs continue to make their appearance along the whole length of the shoots. It should be borne in mind, that immoderate pruning is highly injurious to the cherry, and also to the plum. The following are some of our best varieties of cherries : — Black Tartarian, Honey Heart, Black Eagle, Elton, Black Heart, White Bigarreau, Napoleon, Mottled Bigarreau, Early Red and Yellow, Davenport's, Gridley, Manning's Black Bigarreau. Mayduke. — Fruit of medium size, round ; the skin, when fully ripe, very dark red ; the flesh tender, juicy, and good. It is very productive, and the fruit ripens the last of June. M. Davenport's. — This fine cherry originated on the farm of Mr. Davenport, in Dorchester, Mass. ; the fruit is large, skin bright red ; the flesh firm, and of excellent flavor. It is an early and most extraordinary bearer. Fr,uit ripe early in July. M. Black Tartarian. — One of the finest and most productive cherries ; the size is large, heart- shaped ; the color, when fully ripe, is black ; flesh dark red, tender, and of superior flavor. Ripe early in July. M. , Napoleon J3igarreau. — The tree of this vari- ety is remarkable for the vigor and beauty of its growth ; the leaves are large and smooth. It is a fine, large, white cherry, ripening in July. As they have just come into bearing upon small trees, we cannot yet say how productive they may be. M. [This variety is more productive in our soil than the Black Tartarian.] 116 FRUIT BOOK. Black Heart. — A well-known and favorite cherry, of medium size ; the skin, when at matu- rity, is black; flesh dark red, tender and of fine flavor. Ripe in July. Very productive. We seldom see this cherry brought brought to market perfectly ripe ; when suffered to remain on the tree till they have acquired their proper color, they are very superior. M. Elton. — A new and very fine cherry, raised by Mr. Knight, President of the London Horticul- tural Society. It is of medium size, long heart- shape ; of a beautiful cream color, marbled with bright red next the sun ; flesh rich and excellent. It is ripe about the first of July, and promises, when the tree has attained a proper size, to be a great bearer. M. White Bigarreau. — One of the largest and finest cherries ; the form obtuse, heart-shaped ; skin pale yellow, with a bright red cheek ; flesh very firm, juicy, sweet, and fine flavored. Ripe in July. This cherry has the reputation of being a bad bearer. In our orchard it bears abundant- ly ; and, owing to the hardness of its flesh, it is not liable to injury from birds ; on this account it is highly deserving of cultivation. M. Black Eagle. — This is a new cherry. The size is sometimes large, shape nearly that of the black heart ; skin a very dark purple ; flesh ten- der, of superior flavor ; the young trees bear well. Ripe in July. M. [This is one of the very best cherries known. It is said to have been raised hy a young lady, of Mr. Knight's family, from the seed of a Bigarreau, fertilized by pollen of the Mayduke.] CHERRIES. 117 Waterloo. — This variety ripens in August. The fruit is large, irregularly globular ; the color a dark red, gradually changing to black when ripe ; pulp firm, juicy, and the flavor pleasant. This is another of those excellent sorts which owe their origin to the young lady at Downton Castle, the seat of the late Mr. Knight. Gridhy. — Originated on the farm of Mr. Gridley, in Roxbury, Mass. Fruit of medium size, nearly round; skin black ; flesh firm, rather dry, of good flavor, and a most abundant bearer. Ripe in July. . M. Florence. — This cherry resembles the White Bigarreau, but it is a little more oblong ; the flesh more tender, and ripens a few days earlier. Very fine and productive. M. Downer. — This fine cherry originated in the garden of Samuel Downer, Esq., in Dorchester. It is a large, round cherry, of a light red color ; flesh firm, and of a fine, sprightly flavor. It ripens in July, and is very productive. M. Late Duke. — The size is large, heart-shape, rather flat ; the skin a shining dark red ; flesh tender, juicy, and good. It is a great bearer. Ripe late in July. M. White Mazzard. — A new fruit, which originat- ed in the Poinological Garden, from a stone of the white Bigarreau ; it is of the size, form, and color of the Elton ; the tree is of a handsome and upright growth, and bears well. Ripe in August. M Plumstone Morello. — This is the largest and 118 FRUIT BOOK. finest of the acid cherries ; the skin is very dark red, when fully ripe it is nearly black ; flesh dark red, and of a sharp, rich, and agreeable flavor. A great bearer ; it remains late on the tree in a sound state. M. Manning's Black Bigarreau. — This cherry, a seedling from the White Bigarreau, is of a fine, sprightly flavor, flesh firm, a great bearer, not sub- ject to rot at the time of ripening, which is in the middle of July. Mottled Bigarreau. — This is also a seedling of Mr. Manning's, from the White Bigarreau ; it is a superior large and sweet cherry, ripening from ten days to a fortnight earlier than its parent, and less liable to rot on the tree ; we consider it as good a variety as we possess. Ripe in July. Sweet Montmorency. — This is one of the best late cherries here cultivated. Size small, fruit sweet, tree thrifty, a good bearer, and altogether a fine cherry for the table. It was raised from seed by Mr. J. F. Allen, of Salem. Early Red and Yellow. — Fruit medium size, obtuse, heart-shaped, light red on a yellow ground ; sweet' and juicy, a great bearer, and the earliest cherry we cultivate, ripening in June. This va- riety was raised by Mr. Manning from the seed of the White Bigarreau. The following are new kinds of recent intro- duction, which we have not as yet fruited : — Belle de Sceaux, Battner's Black Heart, October Morello of Buttner, Btittner's Yellow, Griotte de Chaux, Reine Hortense, THE GRAPE. 119 THE GRAPE. Great difficulties are attendant upon the rais- ing of foreign grapes in the open air, except in our cities, where, occasionally, a crop is obtained of the Chaselas, or Sweetwater. In this compila- tion we intend to confine ourselves to out-door culture, and of the variety which we have culti- vated for twelve years past, viz., the " Isabella," a native grape, introduced from South Carolina, some years since, by William Prince, of New York. This vine is extraordinary for the vigor of its growth and great productiveness. A single one planted on Long Island produced, in 1820, eight bushels. It is a late fruit, and consequently in a shady situation, or upon an open trellis, rare- ly ripens its berries. It should be trained to a wall, fence, or outbuilding, where it can receive the sun's rays nearly the whole day, at least from nine o'clock in the morning to three or four in the afternoon. We recommend this grape, from the circumstance that we have never, as yet, been able to find any other variety which, upon the whole, is preferable. The " Catawba," consider- ed by Adlum to be worth all others as a wine grape, we have found to be a still later variety, having cultivated it for four years, without ripen- ing a single bunch. In the cultivation of the Isa- bella, we have found the following method (which we tried a few years since) to accelerate the growth of this vine, as well as its flowering, viz. : Remove the top earth from around the trunk as far as the roots extend, and then place large stones upon the surface, watering occasionally, particu- 120 FRUIT BOOK. larly in dry weather, with soap suds. These stones retain the heat, which they received from the sun's rays during the day, a great part of the night. We know of no fruit which will, with such certainty, annually produce a crop, as this variety of grape. The vine is so luxuriant in its growth, and the immense quantity of wood which it annually produces, requires frequent use of the pruning knife, as it will always set more fruit than it can bring to maturity, which but serves to weak- en and exhaust the plant. The importance at- tached to this point of culture, in reference to the capability of the vine for fruiting in foreign coun- tries, as stated by Miller, is " that, when gentle- men let out vineyards, there is always a clause inserted in their leases, to direct how many shoots shall be left upon each vine, and the number of eyes to which the branches must be shortened!." This is done to prevent the exhausting of the roots, and rendering them so weak as not to re- cover their wonted strength for several years. The pruning of the Isabella grape here is gene- rally done in the fall, which should be done at or soon after the gathering of the fruit ; for, by this early pruning, the buds are said to push earlier in the following spring. We have generally defer- red this pruning until early in March. This sea- son is often objected to, from the fear of their bleeding : this, however, rarely takes place, pro- vided it is performed early, and the section which is laid bare be presented to the sun's rays, which will almost invariably close up the sap vessels. They should, therefore, be cut from the outside, inward, in an oblique direction. The Isabella vine will grow most luxuriantly in THE GRAPE. 121 rich, deep soils, producing large shoots and leaves ; but the shoots and fruit ripen later, if they ripen at all. The best soil we consider to be that of a light loam, not deeper than twenty inches, mixed in with bones, old mortar, oyster shells, &c. " Ke- tentive clays," as London justly observes, " are the worst soil for the vine ; " they are particular- ly so if upon a wet and cold sub-soil. The grape is easily raised from cuttings ; these must be taken from shoots of the last summer's growth, taken off the vine previous to the swelling of the buds in the spring, or in the autumn, and buried in a dry cellar. Shorten these to three joints, and, when they admit, let each cutting have about an inch of the previous year's wood at its bottom ; they may be planted either in nursery rows, or in places where they are finally to re- main, observing to plant them somewhat slanting, and so deep that only one joint or eye may appear above ground. Vines are also propagated by layers of young shoots, or with part of the branch they proceed from ; laying them from three to four or five inches deep in the earth ; leaving three eyes of the shoot out of the ground, and shortening the top, if too long. Or you may make layers in large pots, placed near the vine ; and either draw the layer shoot through the hole at the bottom of the pot, and fill up the pot with earth, or bend the layer into the top of the pot a proper depth into the earth. In the former meth- od, a strip of bark should be taken off qijite round the branch, or a piece of wire drawn tightly around, at the place where the roots are wanted. In either method, when the layers are rooted next autumn, cut them off from the parent vine. 11 122 FRUIT BOOK. Upon the subject of manuring vines, the fol- lowing, from one of the most distinguished writers on Agricultural Chemistry of modern times. Doc- tor Justus Liebig, of Europe, appears to us ra- tional, as it seems to follow nature in her modes of enriching the soil : — "I remember, (says Fauenfelder,) that twenty years ago, a man called Peter Muller had a vineyard here, which he manured with the branches pruned from the vines, and continued this practice for thirty years. His way of apply- ing them was to hoe them into the soil, after having cut them into small pieces. His vineyard was always in a thriving condition, so much so, indeed, that the peasants here speak of it to this day, wondering that old Muller had so good a vineyard, and yet used no manure." Another example of this method of manuring vines, is from Wilhelm Ruff, who says, " that for the last ten years, I have been unable to place dung on my vineyard, because I am poor, and can buy none. But I was very unwilling to allow my vines to decay, as they are my only source of support in my old age ; and I often walked very anxiously among them, without knowing what I should do. At last, my necessi- ties became greater, which made me more at- tentive, so that I remarked that the grass was longer in some spots, where the branches of the vine fell, than on those where there were none ; so I thought upon the matter, and then said to myself, — If these branches can make the grass strong and green, they must also be able to make my plants grow better, and become strong and green. I dug, therefore, my vineyard as deep as THE GRAPE. 123 if I would put dung into it, and cut the branches into pieces, placing them in the holes, and cover- ing them with earth. In a year I had the very great satisfaction to see my barren vineyard be- come quite beautiful. This plan I continued every year, and now my vines grow splendidly, and remain the whole summer, green, even in the greatest heat. All my neighbors wonder very much how my vineyard is so rich, and that I obtain so many grapes from it ; and yet they all know that I have put no dung upon it for ten years." This proves, says Liebig, that a vineyard may be retained in fertility without the application of animal matter, when the leaves and branches, pruned from the trees, are cut into small pieces, and used as a manure. The proper soil for the grape vine is of more importance than is generally supposed ; for, as Mr. Hoare remarks on English culture (which will apply generally to our own), " Vines may be seen in all parts of the country, the fruit on which looks well during the early part of the season ; but, when the ripening season arrives, the berries become green and hard." (With us under such circumstances, they do not color well. ) " These results are sure to follow when the roots grow in a soil that is too wet and adhesive, and into which the sun and air cannot freely pene- trate." The natural soil, which is more congenial to the growth of the vine, and to the perfection of its fruit, is a light, rich, sandy loam, not more than eighteen to twenty inches in depth. On this sub- ject, the venerable Rogers offers the following 124 , FKUIT BOOK. rational observations : — " The vine grows most luxuriously in rich, deep soils ; in that it has large shoots, leaves, and perhaps a few' large bunches ; but the shoots and fruit ripen later, if they ripen at all, and the fruit will be very in- sipid. In opposite circumstances these results are reversed. In a shallow, light soil, the growth is moderate ; the shoots are small, although not weak ; the bunches numerous, well ripened, and of high flavor. The shoots or young wood are also thoroughly hardened, having prominent buds, and break with vigor and high health in the following year. It is also well known that the roots of the vine, in order to have healthy, mod- erately-sized shoots, and high-flavored fruit, re- quire a horizontal range, more or less extensive ; deriving, it seems, much benefit from the influ- ence of the air and heat of the sun, when near the surface. If these opinions are well founded, it is a matter of wonder that some authors have advised vast accumulations of the richest soils and manures mixed together, as if for the gross- feeding drum-head cabbage, rather than for the delicate feeding and abstemious grape vine, which, in its native habitation, is content to climb upon and subsist by what it can draw from the interstices of the rock." Regarding the summer pruning of the Isabella Grape in open culture, our practice heretofore has been, in common with many others, to cut or shorten the Truit, and other laterals which spring out from the joint upon the strong wood. We are, however, convinced that this severe pruning is improper ; the remarks of Mr. Downing on this subject, in a recent number of his popular period- THE GRAPE. 125 ical, is so philosophical and rational, that we have copied it into our manual. He says, " The native grapes are very luxuriant growers ; they make every season of life to themselves a great mass of foliage ; and the almost universal practice is to cut off, when the grapes are about the size of peas, every shoot, two or three joints beyond the outermost bunch of grapes. This is done under the impression, first, that to leave so much young wood and foliage is to rob the growing fruit of its fair supply of food ; and second, that every bunch should be well exposed to the sun, in order to assist it in coming to full maturity. We ourselves practised this mode of summer pruning for several years, even after we had doubts of its propriety, and were frequently dis- posed to lay to its charge the diminished size of the grapes, of which we are now confident it was the cause." "In 1843 our attention was attracted by an article, from the able pen of Dr. Lindley, on this subject. It began with the following proposi- tions : — " (1.) If all the leaves which a tree will na- turally form, are exposed to favorable influences, and receive the light of a brilliant sun, all the fruit which such a plant may produce, will ripen perfectly in a summer that is long enough. " (2.) If all the leaves of a tree are exposed to such influences, all its fruit will advance as far towards ripening as the length of the summer will admit of; it may be sour and colorless, but that condition will be perfect of its kind. " (3.) But if all the fruit which a healthy tree will show is allowed to set, and a large part of 11* 126 FRUIT BOOK. the leaves is abstracted, such fruit, tie the sum- mer what it may, will never ripen. " (4.) Therefore, if a necessity exist for tak- ing off a part of the leaves of a tree, a part of its fruit should also be destroyed. " (5.) But although a tree may be able to ripen all the fruit which it shows, yet such fruit will neither be so large nor so sweet, under equal circumstances, as if a part of it is removed ; because a tree only forms a certain amount of secretions, and if those secretions are divided among twenty fruits instead of ten, each fruit will, in the former case, have but half the amount of nutrition which it would have received in the latter case. " (6.) The period of ripening in fruit will be accelerated by an abundant foliage, and retarded by a scanty foliage." " Dr. Lindley stated, that he considered these propositions as the expression of general truths, applicable to all cases, but especially to the vine. If they were founded, as he believed, in well-as- certained laws, then the vigorous summer prun- ing of the vine is totally wrong. He recom- mended, on the contrary, that not only should the whole crop of leaves be unpruned, but that the lateral shoots, always hitherto removed, should be allowed to remain, because all those laterals, if allowed to grow, would, by the end of the season, have contributed somewhat to the matter stored in the stem for the nutrition of the fruit; because the preparation of such matter would have been much more rapid, and because the ripening of the fruit, which depends on the presence of such matter, would have been in THE GRAPE. 127 proportion to the rapidity of its formation." — " It is a mistake," continues he, " to imagine that the sun must shine on the bunches of grapes in order to ripen them. Nature intended no such thing, when heavy clusters were caused to grow on slender stalks, and to hang below the foliage of the branches, attached to trees by their strong and numerous tendrils. On the contrary, it is evident that vines naturally bear their fruit in such a way as to screen it from the sun ; and man is most unwise when he rashly interferes with this intention. What is wanted is the full exposure of the leaves to the sun ; they will pre- pare the nutriment of the grape ; they will feed it, and nurse it, and eventually rear it up into succulence and lusciousness. Struck at that time with the soundness and the force of this reasoning, we immediately put in practice the suggestions it contained. We abandoned, for the most part, summer pruning on our vines, and recommended it verbally to many others. The result of three years' trial has fully convinced us, and we believe all others who have tested it, of the entire superiority of the grapes, both as re- gards maturity and the weight of the crop, in all cases where the common and severe system of summer pruning is abandoned." " All that we find it necessary to do now, with grapes in the open air, is, at the beginning of July, to go over them, and tie up to the trellis or frame, all rambling shoots. If, from any neglect at the season of winter (spring) pruning, or when the buds were thinned in May, too many young shoots have been suffered to grow, a few of them may be cut close down to the point 128 FRUIT BOOK. where they start, taking off the whole branch, fruit, and leaves. The remaining branches and leaves will then be able to provide nutriment for themselves. It should, however, be remarked, that if the winter pruning and the spring disbud- ding have been properly done, no summer prun- ing whatever will be necessary. < But/ says some person accustomed to cutting off half a cart-load of foliage from his hardy vines every July, * what am I to do with the mass of foliage, running into a wild wilderness, that I find upon my vines every midsummer ? It would smother the grapes.' We answer, Provide against it by pruning back the side spurs or shoots, close to the leading stems every winter. And when several buds start out from the same place to make the current season's wood, rub off all but two. In this way you will prevent the vine from producing too much wood, or more fruit than it can properly carry ; and you will also allow the shoots that form the current year's growth, to produce and retain all the foliage which it is possible for them to do, in order that the grapes which they bear may have the ut- most supply of nutriment. We cannot better conclude these remarks than by the following paragraph from Dr. Lindley's article. It relates to autumn pruning, and is as much to the point here as in England." "When, however, the branches have grown for many weeks, and are in the autumn beginning to slacken in their power of lengthening, theory says it is then right to stop the shoots by pinch- ing off their ends, because after that season, newly formed leaves have little time to do more THE QUINCE. 129 than organize themselves, which must take place at the expense of matter forming in the other leaves. Autumn- stopping of the ''vine shoots is therefore advantageous ; for the leaves which re- main after that operation will then direct all their energy to the perfection of the grapes." THE QUINCE. This fruit is a native of Austria and other parts of Europe, and was introduced into Eng- land at an early period, from whence we probably received it. They are said to have been early used in Europe for hedges and fences to gardens and vineyards. The medicinal properties of this fruit were at one time in repute. There are two well-known varieties, viz. : the apple or orange, and the Portugal or pear-shaped. The former, which is the best known in New England, has leaves of a more ovate form, and bark of a light- er color than those of the latter. They both pro- duce the finest fruit when grown in a soft, moist soil, and warm exposure, and can be produced by cuttings in such soil. These trees, or bushes, should be planted from ten to twelve feet apart, requiring little pruning. They should, however, be kept free from suckers, and all old decayed wood. They are easily grafted under the bark in early spring, or budded in August and Sep- tember. The orange we have considered to be earlier in its ripening, than the Portugal. Mc- Intosh remarks that he has always observed the quince to succeed the best on the alluvial banks of rivers. There has been an increased atten- tion to the cultivation of the quince, for a few years past, as a market fruit. 130 FRUIT BOOK. THE RASPBERRY. This fruit, which has improved greatly under cultivation, is easily grown, as the old plants send up, annually, plenty of suckers from their roots, which should be taken up in autumn or spring, and planted where they are to remain. In the selection of young sucker shoots, to set in the spring, choose those that are of strong growth, from three to four feet high, detached from the old stools with good roots ; prune the top to the first good bud ; plant them in rows four feet and a half or five feet asunder, by three feet ; prune out all dead stems, of the last summer bearers, from the old roots, as the same shoots or stems never bear but once, being succeeded by young shoots produced from the root, every summer, which becomes barren next year, and perishes the following winter, and should be now cut out as above, close to the ground ; part of the young shoots should also be cut away, leaving but four or five of the strongest on each stock. Prune off the tops of those that remain, leaving them about five feet high, which increases the size of the fruit, as well as encourages the growth of suck- ers for the following year. This cutting, how- ever, should not be done in the spring, until all chance of severe frost is over. The stems should afterwards be tied lightly together at the top, or to stakes placed in the ground. With regard to the proper soil for this fruit, different opinions have existed. Mclntosh says, " All that is re- quired, we think, is a deep, rich, and humid soil ; for upon shallow, dry, and poor soils, they neither THE GOOSEBERRY. 131 produce such fine fruit, nor do the plants last as long. In deep alluvial soils, this fruit attains a perfection seldom seen elsewhere." Cultivators generally approve of a soil of the above description, and most of them recommend a situation either naturally or artificially shaded. This is very necessary here, under our July and August sun, that the plants may be grown in a half shady position. Some cultivators, with the view of obtaining large fruit, cut away all the suckers, and also the young wood ; by that means, larger fruit is obtained, but the plants are ren- dered useless for future bearing, and are conse- quently destroyed, and fresh plantations must be formed. Among the varieties of raspberries which we have seen, the Franconia Red, Fastolff, Red Ant- werp, and the White Antwerp, are the most de- sirable sorts for cultivation. The Fastolff ranks the highest, for size, of either sort. Dr. Brinkle, of Philadelphia, has raised some new varieties not yet introduced here. THE GOOSEBERRY. The gooseberry, in its wild or uncultivated state, is found in most countries of Europe, as also in this country. They have increased in size un- der cultivation, and the varieties are now so ex- tensive, that their names alone would occupy more space than could be appropriated in this compilation. Seven hundred and twenty-two are enumerated by Lindley ; these are divided or classed according to their colors — white, green, yellow, red, and dark purple. These differ much 132 FRUIT BOOK. in quality ; some of the largest fruit, having a thick skin, are fit only for cooking, while others are fine for the table. In our importations of this fruit, we have invariably sent for those only which are considered the best table varieties, without regard to names. We cultivate nineteen sorts, received four years since from Europe, as the best table varieties ; these differ in size and in color. The gooseberry bush will flourish in almost any soil, but that which is humid and rich- ly manured will produce the largest fruit. " The best soil," says Rogers, " is a fine fresh loam, neither too heavy nor too light, eighteen inches deep, and if resting on a sub-soil of clay, so much the better." They should be set in the most open and airy situation in the garden ; as in a confined and close location, as well as in the hot sun with- out a good circulation of air, they are exceedingly inclined to mildew. To destroy the green worm, as also the small orange-colored aphides, which often injure the bushes and destroy the fruit, we sprinkle the plants with salt and water early in the spring, before the leaves are developed; the 'mixture may then be made so strong as to whiten the branches, without affecting the future crop of fruit. Should the leaves or buds be in part ex- panded, the brine should be greatly reduced, say one quart of salt to about eight gallons of soft water, applied over the bushes from the nose of a watering pot. One of the best situations for this fruit is upon moist and warm hills. These bushes are easily raised from cuttings, provided you have moist soil, by placing them into the ground, immediately upon the falling of the leaf, when the shoots of the summer are well rip- THE CURRANT. 133 ened, or very early in the following spring. These should be taken from the strongest and cleanest shoots of the last summer's growth, rubbing off the buds to within three or four at the top ; they should then be inserted from three to five inche.s deep, according to the nature of the soil and situation; all buds that may push below those left at the top, to form the head of the bush, should be cut away. Gooseberries bear their fruit on the last year's shoots, and on short natu- ral studs or spurs ; they will continue to bear on the same buds or spurs for many years, especially if the branches are kept open and free for the ad- mission of the sun and air. To have large fruit, they should be trained to resemble a well-formed tree in miniature ; the ground around the bushes should be enriched with well-rotted manure ; cut out all decayed or irregular branches, let none be permitted to grow across each other ; also the su- perabundant lateral shoots of the last summer, on the old wood near the ground, only retaining here and there one in vacant parts, to form successional bearers, and to supply the places of unfruitful branches. * THE CURRANT. The white, red, and black currants are the va- rieties in cultivation ; the two first are indigenous to Britain. The white, which is supposed to be a hybrid, accidentally produced by culture, and has been brought to a high degree of cultivation by the Dutch (who do not, however, claim it as a native of Holland), are the varieties which our gardens at this time present. They are all justly 12 134 FRUIT BOOK. considered to be among our most desirable and wholesome fruits. Lindley describes six sorts, and the Fruit Catalogue of the London Horticul- tural Society enumerates fourteen. The follow- ing we consider among the best : Knight's Large Red, a fine fruit considerably larger than the Red Dutch. May's Victoria; a new variety which we saw at Wilson's Nursery, in Albany, hanging upon the bushes late in the season ; producing long bunches of handsome red fruit, larger than any variety we had previously seen. Black Na- ples ; large dark-colored fruit. White Dutch ; this is the finest flavored currant we cultivate, pro- ducing abundantly ; fruit amber color, and trans- parent. Red Dutch; dark-red fruit, with full bunches, rather more acid than the white. When the currant is planted out, it ought not to be suffered to have any limbs within six inches of the ground, but should be made to have a clear and straight trunk to that height. When the shoots come out, they should be thinned to four or six, which are to be the future-bearing branches, and, by shortening these at the end of the first t year, you double the number of limbs. This we consider the best method of pruning currants ; trained and pruned in this way, they occupy little space, and therefore admit of the ground between the rows being cultivated with other crops. The same instructions for the culture of the gooseberry will apply in the main to this fruit, with the exception that they do not require the like airy situation, as they are not liable to mil- dew. Both fruits do better when set in open in- closures than against fences or walls. High manur- ing is as essential for the production of large ber- STRAWBERRY. 135 ries in the currant as in the gooseberry. Autum- nal planting is preferable to the spring. They should be set at about five feet distance each way, and no branches suffered to grow within five or six inches from the ground ; all the laterals below this being rubbed off, and the bushes grown in the form of a small tree. The insects which infest the gooseberry are the same with this fruit, and the same method used for their extermination. Currants and gooseberries, when planted by the sides of walks and alleys, are very cumbersome, in general. It is better to plant them in quarters by themselves, and to make new plantations every fifth or sixth year; for young plants produce handsomer fruit than old ones, and more plenti- fully. STRAWBERRY. There are numerous varieties of this fruit, and new sorts are constantly being produced in Eu- rope, as well as in our country. The late Presi- dent of the London Horticultural Society, of Lon- don, Thomas Andrew Knight, had not less than four hundred varieties of this fruit in his garden, almost all of his own raising. Few plants multi- ply more readily than the strawberry, either by succors from the main stem, or by runners, which extend to a considerable length, and strike root at every joint, from which a new plant springs. These, when rooted, are separated from the parent, and planted out where they are to remain. They are also increased by seeds. The Alpine varieties are thus raised by many. The seeds are sown in the spring, in a bed of light 136 FRUIT BOOK. rich mould ; and by August the plants will be of a proper size for setting out. These differ from other sorts in quickness of bearing, as most others, sown in the spring, will not produce fruit under two years. The Alpine will continue to bear fruit throughout the season ; but, although a con- stant succession of fruit is obtained through the season of vegetation, the supply is but very lim- ited, and it is consequently not a profitable varie- ty for common culture. There are a number of fine varieties in general cultivation, prolific, and of fine flavor. Among these are the following : Swainstone's Seedling Black Prince, Hovey's Seedling, Iowa, Early Virginia. Bishop's Orange. These are all desirable sorts ; the Early Vir- ginia is generally considered to be the most profitable early fruit for the market. " With respect to the season for planting this fruit, opinions are somewhat at variance ; some recommending autumn, and others spring (we prefer the latter in our region). If the plants are strong, and have been selected from the earliest runners, they will succeed very well if planted in the fall. Gamier, an English cultivator, makes his beds in August, or as soon as the fruit is gath- ered. Keen, however, says, he has ' always found the spring better, planting them in beds containing three or four rows, and the plants in each row at a certain distance from each other, leaving an al- ley between each bed the distance of the rows.' Lindley ' prepares the ground for his plants by trenching twenty inches deep, and adding a quan- tity of half-rotted dung ; the roots of strawberries, penetrating as they do to a considerable depth, it STRAWBERRY. 137 is at their extremities that they, in common with all plants, take up their nourishment/ He plants in beds of four rows each, with alleys from two feet to two feet and a half between the beds. The stronger growing sorts are set fifteen inches apart between the rows, and the same distance between each plant. The medium- sized growers (Early Virginia) are allowed twelve inches each way; and the smaller growing, such as the Alpine, twelve inches by nine. Shaded and dark situa- tions, or under the drip of trees, although some- times chosen, are unfavorable for this fruit. They ought to be accommodated with an open, airy, and warm exposure. " After the plantation is once made, the princi- pal attention required is, keeping the ground free from weeds by repeated hoeing. The practice of Keen is not only to keep the ground clear from weeds, but on no account to allow any other crop to be planted between the rows ; and I recommend (says he) to scatter some loose straw, or long dung, between the rows, as it serves to keep the ground moist, enriches the strawberry, and forms a clean bed for the trusses of fruit to lie upon ; and thus, by a little extra trouble and cost, an abundant crop may be obtained." Some cultivators recommend cutting off the leaves of strawberry plants in autumn; while others, with better reason, highly disapprove of this course ; also the practice of digging between the rows in autumn. Knight, and also Young, says, " that this practice of digging shortens the lateral roots, and the plants not only lose the true sap, which such roots abundantly contain, but the organs themselves, which the plants must 12* 138 FRUIT BOOK. depend upon for supplies of new food in the spring, must be, to a considerable extent, de- stroyed." Strawberry beds in this latitude should be covered in the fall with leaves, straw, litter, or seaweed ; this last article we have used in pre- ference to any other material, as it is not subject to heat and rot, and is more easily removed in the spring. The method of cultivating the strawberry in hills, we approve, particularly for the larger growing varieties. Cutting off the runners as they appear ; the roots will, under this treatment, throw out a greater quantity of fruit, arid larger berries. This course of culture is peculiarly well adapted for a weedy soil, as these are more easily eradicated from around the plants. The practice of Keen, already quoted, is as follows, " After the beds are planted, I keep them as clear of weeds as possible, and on no account allow any other crop to be planted between the rows. In the autumn I always have the rows dug between, for I find it refreshes the plants materially ; and I recommend to those to whom it may be convenient, to scatter in the spring, very lightly, some loose straw or long dung between the rows. It serves to keep the ground moist, enriches the strawberry, and forms a clean bed for the trusses of fruit to lie upon." We should not coincide with the above directions entirely, particularly in digging between the rows in au- tumn, believing with a distinguished cultivator of this fruit, that, " by shortening the lateral roots in autumn, the plants not only lose the true sap which such roots abundantly contain, but the or- gans themselves, which the plants must depend FRUIT TREES, GIRDLED BY MICE. 139 upon for supplies of new food in the spring, must be, to a considerable extent, destroyed." The following method of cultivating the straw- berry we think one of the best : Early in the spring, select young runners of the past season, strike out the rows three feet apart, setting the plants about one foot distance in the rows. These plants will cover the beds the first season, and produce well the following year. After bearing, they are then dug in, which is done every season, the plants bearing but once ; a new plantation being made every spring. This method is prac- tised successfully by Mr. J. C. Lee, at his grounds on Dearborn Street, Salem, Mass. FRUIT TREES, GIRDLED BY MICE. The meadow or field mouse frequently injures or destroys trees, particularly in winter, when there are deep snows, by gnawing the bark quite round the limb through into the wood. The best method to preserve such trees is to procure long scions, and, as soon as the bark will peel, which will take place on the movement of the sap, to insert them by bark grafting or inarch- ing one end under the living bark below the de- barked circle, and the other under the correspond- ing bark above ; then take strong bass matting, and bind it closely above and below, covering the whole with a composition of clay, cow manure, and hair finely incorporated, in order to keep out the sun and air. Each end of the scion must be pared away upon one side, previous to their being set, as described in the article " Grafting under the Bark." 140 FRUIT BOOK. The above process is more successful upon the apple, pear, and quince, than upon the plum, cherry, or peach. GATHERING AND PRESERVING PEARS. In gathering fruits from standard trees, it is desirable that the ladder should be of such form as not to injure or bark the limbs, the best sort is undoubtedly the Step Ladder. " These have a fulcrum, or back, by which they stand nearly per- pendicular, and independent of any other object. This fulcrum is removeable at pleasure, being kept in its proper position by two iron bars, which, when removed, fall back on the ascending part. The steps in such ladders are flat, instead of round, as in most other ladders, and hence are less fatiguing to the feet of the operator. The Double Ladder differs only from the above in having two ordinary ladders fixed together at the top upon an iron axle, the one acting as a ful- crum to the other." Of the instruments called " Fruit Gatherers," there are many sorts : one of the best is SauPs, which consists of a pair of cutters attached to a long pole, which may be lengthened by screwed joints or otherwise. The operating lever may be attached to any part of the pole ; the lever of the moveable blade has a spring under it, to keep it open, and the communicating spring passes over a pulley ; the cutters are so connected to the pole by a joint and arch, that they may be set at any angle required, for the purpose of getting at the fruit readily ; a basket is placed under the pulley and cutting part, for the reception of the fruit. GATHERING AND PRESERVING PEARS. 141 Regarding the best method of keeping or ripen- ing our fine melting winter pears, but few in- structions have as yet been given in our country ; more has been done in Europe. Hitt, in his Treatise on Fruit Trees, says, " After laying the fruit in the fruit room to sweat, and having wiped them dry with a linen cloth, they are then packed in earthernware jars, between layers of well- dried moss. When the jars are full, they are stopped with plugs as close us possible, and bur- ried a foot or more in sand." Mclntosh writes, " Sand, paper, sawdust, chaff, charcoal, peat-earth, coal ashes, &c., have all been used to pack fruit in ; of these, dry sand, charcoal, peat^earth, and coal ashes, are, in our opinion, the best medium in which to pack the fruit." Mr. Ingram, of Scot- land, " finds that for winter pears two apartments are requisite, a colder and a warmer ; but the former, though cold, must be free from damp. From it the fruit is brought into the warmer room as wanted; and, by means of increased temperature, maturation is promoted, and the fruit rendered delicious and mellow ; the Chau- montel Pear, for example, is placed in close drawers, so near to the stove, that the tempera- ture may constantly be between sixty or seventy degrees of Fahrenheit; for most kinds of fruit, however, a temperature equal to fifty-five degrees is found sufficient." Mr. Robert Thompson, of the London Horticultural Society, has found that both pears and apples keep longest when packed in dry fern, in boxes or hampers, and placed in a dry shed or cellar, where but a slight change of temperature takes place. Mclntosh prefers to keep his pears on the shelves of the fruit room, 142 FRUIT BOOK. in single layers, so that any which begin to decay may be easily picked out. This has been our practice. " Cellars, if dry, as is justly said, and not subject to become heated from any cause, are much better situations for keeping fruits in, than lofts or garrets, their temperature being much less liable to change ; and as a low and uniform temperature is the means of preservation for all fruits, the necessity of a due attention to this particular will be at once apparent." In gathering fruits, a dry day should be chosen, particularly for winter pears and apples ; and the middle of the day should be preferred, when the foliage and fruit are pefectly dry. " All summer fruit," says the venerable Eogers of Southampton, " should be gathered in the cool of the morning ; they are then more juicy and high flavored ; if gathered in the heat of the day, they are vapid, and not half so refreshing to the palate, as when gathered before the sun has much power ; but in regard to gathering the more valuable and winter fruits, the case is wholly different." It is also important that keeping pears should be as completely ripened as the climate and season will admit of ; for if they are gathered before maturity, they shrivel, and do not keep so well ; hence, old Tusser, in his " Five Hundred Points of Good Husbandry," says, — " Fruit gathered too timelie, will taste of the wood, Will shrink and be bitter, and seldome prove good ; So fruit that is shaken, or beat off a tree, With bruising in falling, soon faultie will be." I American Red Juneating- ND APR 1 Page. .-35 47 EX. . ES. Pi ige. 38 47 40 47 44 42 43 46 42 42 43 48 39 46 46 45 37 37 40 39 44 45 36 35 35 45 43 38 39 88 91 76 77 71 94 75 81 65 67 93 61 92 94 79 67 73 56 79 94 77 70 Maiden's Blush - «• 37 M* h 1 TT P* TVT " f- PPm . . 41 M Vi • ••40 N t ^ "f h Can n A , • • 46 N fh S T) W* <• ^ t 43 n H P' • «. 36 p ey ^pp111 35 p. , p. ~V 1 TT f • •' 34 .ricKman Jrippin Early Red Margaret -.35 Porter 40 Rambo, or Romanite Ramsdel's Red Pumpkin Sw't Franklin Golden Pippin- • -.37 . .. 49 « • 40 T? d T t ' r t * -. • 39 T?h H T 1 H P TTb P' " • "36 &ioiie pippin TT bb d t N h .. . 44 a , , ^ . - •"49 rry pp ^ c 6 o am _. p. Bummer t^ueen KilhamHill .-38 Superb Sweet T i.i J^ i A~l Williams's Favorite Red Lyman's Large Summer • - 48 PE ft R S. A rl Flemish Beauty "RUT F . . RR Frederic of Wurtemburg. • • • Fulton •• Tip 6 ' rl'A 1* R 'rl'A hp "•87 T> / T>n n *• M Beurre Diel 09 Golden Beurre of Bilboa Heathcote ... • Black Pear of Worcester • .-86 iff* P f f KQ jaunt s v^onnecuouc Bon Chretien Fondante • • Bourgmestre of Boston • • ...72 ... 84 Josephine, or Jaminette wre ce Cabot • » *79 Catillac . . . QA Louise Bonne de Jersey " • 65 iiaaaieine^ _, ,. Muscaaine • Duchesse d'Anerouleme. - • .-69 Newtown Vir^alieu 144 INDEX. 83 56 73 91 82 71 65 93 69 57 75 63 : AC 103 103 101 102 101 100 102 102 98 99 100 100 99 L U 110 109 110 108 111 109 111 112 110 110 109 109 109 113 107 ER 116 116 115 115 117 118 116 117 117 117 St Ghislain • 61 59 59 70 86 OK p& . e ». may Summer Frankreal Petre Surpass Virgalieu rri e 6 oc. uermd n jsurpasse ftt. uermain "R rJ TT h <• * • 63 • 91 "R H P ' Van Mons' Leon le Clerc • • • ~R t' Rousselet Hatif Wilkinson • • • 7K Williams's Bon Chretien- • • Winter Nelis • 57 CK Seckel P E H ES . 102 100 102 102 101 101 100 100 99 99 101 99 110 112 108 108 107 108 107 113 111 112 112 110 113 112 118 115 118 115 117 118 117 116 117 Beautv of Vitrv Malta Pol ia ria vif rv- Morris's White Rareripe- - - - Congress Clingstone iiurray s •*^vriy -Ann ui m x n (j ingstone Crawford's Early Melocoton Crawford's Late Melocoton- • Urange J? reestone Red Cheek Melocoton Red and Yellow Rareripe- • • White Blossom • • r TVT M S. P 1*1 t> a z? ° . Kirk's Plum Brevoort's Purple Wash'ton M r 'Pi n i Cruger's Scarlet Gage Prince's Imperial Gage jjana s iciiow wage T> 'PI xtoe ^Autu u ge Q, * , p fenarp s x^mperor o* r W 'hi S 9 rir T ' 1