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THE

AMERICAN

fet CURPBPURIST

CONTAINING PRACTICAL DIRECTIONS FOR

THE PROPAGATION AND CULTURE

OF

PRUDE, FREES

IN THE

NURSERY, ORCHARD, AND GARDEN.

With Descriptions of the Principal American and Foreign
Varieties cultivated in the United States.

\

By JOHN Je? THOMAS.

(NEW EDITION.) Cid HG
ILLUSTRATED WITIT FOUR HUNDRED AND EIGHTY ACCURATE, FIGURES.
X
l

§40/

i u)!

nS
NEW YORK:
WILLIAM WOOD & CO., 27 GREAT JONES ST.

1871.

Entered according to A&t of Congress, in the year 1867, by
JOHN J. THOMAS,

{o the Clerk’s Office of the District Court of the United States for the Souther: Distri&
of New York.

Tue New York Printinc Company,
: 81, 83, exd 85 Centre Street,
J New York.

PR E-F.A-CE

O

Tue first edition of the Frurr Currurist, the basis of
the present work, was written more than twenty years
ago, and a year before the appearance of Downing’s first
edition of the Fruits and Iruit Trees of America. It
was subsequently much enlarged, and several revised
editions afterwards appeared. The rapid progress made
of late years in the culture of fruit has required a still
further revision. The present edition has been newly
arranged, and most of it rewritten. Being intended as a
guide to the practical cultivator, its objeét is to furnish
useful directions in the management of the nursery, fruit-
garden, and orchard, and to assist in the selection of the
best varieties for cultivation. It does not claim to be a
complete work on the pomology of the country, but aims
to give full descriptions only of valuable or promising
fruits suited to the country at large, or which may have
been popular in certain districts. Varieties which are
very little known, whose position or value is undeter-
mined, or which have been found unworthy of further
attention, are consigned to the general Descriptive List
and Index, where their leading characteristics are briefly
noticed.

As some confusion would result from a promiscuous
assemblage of all the different varieties, a systematic
arrangement has been adopted for the principal fruits.

iv Preface.

By placing them under separate and characteristic heads,
the cultivator is enabled to distinguish and remember
each sort with more readiness than where all are thrown
indiscriminately together. The names of those fruits
which have been proved of the greatest general value or
which have received a large vote in their favor, either in
particular regions, or throughout the country, are distin-
guished by being printed in small capitals. One of the
chief points for determining the classification is the time
of ripening ; and the principal fruits are separated into
summer, autumn, and winter sorts. As the time of
ripening, however, varies several weeks in different parts
of the country, and no exact line could be drawn for these
three divisions, it would be strictly correct to classify
them as carly, medium, and /ate. With this understand-
ing, however, the terms used will answer the purpose, and
will not mislead.

The limits of the work, and the condensed character
of the descriptions, have often forbidden a reference to
authorities. A general acknowledgment, however, is due
to the works of Charles Downing and P. Barry, of New
York; of F. R. Elliott, of Ohio, and Wm. N. White, of
Georgia; and to Hovey’s Magazine, the Gardener's
Monthly, the Horticulturist, and Album de Pomologie, for
descriptions of new or rare varieties. The author is also
specially indebted to Marshall P. Wilder, of Boston,
President of the American Pomological Society; to
Charles Downing, of Newburgh ; and to Ellwanger and
Barry, of Rochester, for much valuable information
received in various ways.

CONE. NOES.

Part I. GENERAL PRINCIPLES AND PRACTICE.

CHAPTER I.
Incroductory remarks, 7—Profits and advantages of Fruit Culture, 8—Deneficial effects, 9.

CHAPTER II.

Leading principles in the growth of Trees, 1o—Structure of Plants, 11—Stem and Branches,
13-- Buds, 14—Leaves, 15—Process of Growing, 16—Flowers, 19—Species and Varie-
ties, 21. ‘

CHAPTER III.

Pzodu€tion of new varieties, 22—By crossing, 23.

CHAPTER IV.
Prcnagation of sorts, 27—Cuttings, 28—Layers, 30—Grafting, 32—Saving mice-gnawed
trees, 38—Budding, 39.

CHAPTER V.
Soils, 44—Manures, 45—Situation for orchards, 46—Enclosures and Hedges, 49.

CHAPTER VI.

Preparation of the soil, 54—Laying out orchards, 55—Transplanting, 57—Watering, 63—
Mulching, 64—Heeling in, 65—Distances, 68.

CHAPTER VII.
Cultivation of the soil, 7a—Renovating old trees, 73—Manuring orchards, 76.

CHAPTER VIII.
Principles and praétice of pruning, 78—Time for pruning, 802—Giving the desired form, 82—
Making the cut. 84—Pruning young apple trees, 85—Pyramids, 87—Pruning old
orchards, 91—Pruning the peach, gz—Root pruning, 95.

CHAPTER IX.
Tools and implements, 57—Labels, 103.

CHAPTER X.

Thinning fruit, 107—Gathering, 1o8—Assorting and packing for market, 11:—Keeping
fruit, 117—Preserving by artificial means, r2r.

CHAPTER XI.
Fruits to supply a family, 127—Plan of fruit garden, 128.

v1 Contents.

CHAPTER XII.
Management of nurseries, 133—Planting seeds, 137—Cultivation, 138—Budding and grafting
138—Digging and packing, 140.
CHAPTER XIII.
Insects and diseases, 144—Orchard caterpillar, 144—Borer, 145—Apple-worm, 147—Aphis
147—Bark-louse, 148—Canker-worm, 149—Peach-grub, 150—Curculio, 152—Rose-bug,

156—Currant-worm, 156—Thrips, 157—Flea-beetle, 157—Blight. 157—Black-knot,
160—Leaf-blight, 161—Yellows, 161:—Mildew, 162.

CHAPTER XIV.
‘Terms used in describing fruits, 164.

eS

Part II. THE DIFFERENT KINDS OF FRUITS.

CHAPTER I.

The Apple.—Budding—R oot-grafting, 177—Planting orchards, 182—Pruning, a ee
old trees, 185—Depredators, 186—Changes, 187—Dwart- ‘apples, 187— Descriptions
varieties, 189.

CHAPTER IT.

The Pear.—Propagation, 234—Dwarf-pears, 236—Arrangement of varieties, 24t—Descrip-
tions of varieties, 250—Re-grafting large trees, 296.

CHAPTER III.
The Quince, 299—Varieties, 301.
CHAPTER IV.
The Peach and Neétarine, 301—Propagation, 303—-Raising in Pots, 308—Ripening by fire-
heat, 316—Winter protection, 311—Descriptions of varieties, 314— Nectarines, 328.

CHAPTER V.
The Apricot.—Culture, 331—-Varieties, 332.

CHAPTER VI.
The Plum.—Raising the young trees, 336—Descriptions of varieties, 337.

CHAPTER VII.
The Cherry.—Propagation, 360—Soi!, 361—Dwarf Cherries, 362—Descriptions of varie-
ties, 364.
CHAPTER VIII.

The Grape, 376—Propagation, 377—Layering, 377—Cuttings, 379—Single buds, 380—Root-
grafting. 383—Training, 384—Transplanting, 384—Trellis, 385—Training on the
trellis, °387—Pruning, 388—Soil, 392—Distances, 393—Grape-houses, 393— Descriptions
of varieties, 399.

CHAPTER IX.
‘The Strawberry.—Cultivation, 411—Transplanting, 412—Descriptions of varieties, 429.

CHAPTER X.
The Currant and Gooseberry, 426—Varieties of the Currant, 427—Of the Gooseberry, 429.

CHAPTER XI.

The Raspberry and Blackberry, 432—Varieties of the Raspberry, 433—Culture of the Black
berry, 437—Varieties, 438.

Sele Lists of Fruits, 439.

Monthly Calendar of Work, 449.
Descriptive Catalogue and Index, 455.
General Index, 507.

Glossary, 510.

THE

American Ferurr Currurist

GHAPTER. I.
INTRODUCTORY REMARKS.

IT is scarcely necessary at the present time, when so many are
engaged in the culture of fruit-trees, to go into an argument to show
its advantages. The most convincing proof is furnished by the fruit
itself; whether it be from the single loaded plum or apricot-tree in
the narrow yard of the townsman, or the broad orchard bending
under the myriads cf delicious specimens on the spacious grounds
of the farmer.

The climate and soil of our country afford unequalled facilities for
the cultivation of fruit, A rich treasure lies within the reach of its
inhabitants, in the profusion of delicious kinds which successive
months may be made to supply. Yet, but few have availed them-
selves fully of these advantages. Even the rapid increase of fruit
culture within the past few years has but thinly spread its bounties
over a widely-expanded and thickly-peopled territory.

In traversing the country, neat cottages and comfortable farm-
houses are seen everywhere interspersed, and plenty is indicated by
loaded orchards and abundant harvests. But how few of the pros-
perous owners are fully aware of the rare delicacies their fertile lands
are capable of yielding. How many cultivate enough of the best
peaches to obtain “from the loaded bough the mellow shower,” for
ten successive weeks ? What number know that plums, rich, juicy,
and bloom-dusted, may be had fresh from the tree, from early wheat-
harvest till the ground freezes in autumn? Who among them par.

8 Introductory Remarks.

take of the fifty best melting pears, out of the thousand varieties
which have fruited in this country? And, especially, who practically
knows that a whole yearly circle of fruits is within his reach, begin-
ning with the most refreshing strawberries, raspberries, and cherries,
for early summer ; including the richest plums, apricots, peaches, and
nectarines, for summer and autumn; and closing with high-flavored
pears, apples, and grapes, extending their season of ripening through
all autumn and winter, and far into the succeeding spring? Hap-
pily, the number of cultivators is rapidly increasing, who may place
upon their tables many delicious sorts, on almost any day of the
entire year.

The cultivation of fruit has been retarded by a mistaken estimate
of the time required for young trees to come into bearing. But this
error is fast disappearing before skilful culture. It is become well
known, that he who plants trees, plants for himself, as wellas for his
children. Bad treatment may long retard the growth and bearing of
a tree. Enveloped in weeds and grass, what young plant could
flourish ? What farmer would think a moment of raising good corn
in the thick and tall grass of a meadow? No wonder, then, that a
young tree, similarly treated, lingers in feebleness and disease. But
give it fora few years a mellow, clean, and fertile soil, and wide-
spreading branches will soon bend under copious loads of fruit. To
addnce instances: in a single garden, apple-trees, the fifth year from
setting out, yielded a bushel each ; peach-trees, the third summer,
bore three pecks ; and a Bartlett pear, two years from transplanting,
gave aspeck of superb fruit; none of them were an inch in diameter
when transplanted, nor was their treatment better than that which
every good farmer gives his carrots and potatoes.

The profits arising from the cultivation and sale of the best fruit
are becoming well understood by skilful planters. Even under ordi-
nary management, good apple orchards yield more than the best
farm crops. From fifty to one hundred dollars per acre is a com-
mon yearly return; while to those who give their orchards the best
attention in culture and pruning, and carefully thin out, assort, pack
in the best manner, and ship to markets where their reputation is
known, the finest sorts have often yielded an annual return of two to
three hundred dollars per acre. With such fruits as strawberries,
grapes, and pears, where more knowledge and skill are required in
raising, picking, and marketing, still larger profits have been
obtained. Strawberries, as commonly raised, bring an annual return
of two or three hundred dollars per acre ; but the best managers,
who obtain large and delicious fruit by high culture, clipping the

Introductory Remarks. tS)

runners, assorting and packing, and securing beforehand good mar-
kets, rarely fail of obtaining eight hundred to one thousand dollars.
Isabella grapes have commonly yielded, by good management, a net
profit of three to five hundred dollars annually, except in unfavorable
seasons, and the Delaware a much larger sum. ‘The pear crop,
liable to many vicissitudes, has frequently yielded five hundred dol-
lars, and sometimes even double this amount; and will doubtless
continue to do so to those who understand the seleétion of the most
productive and healthy sorts, and the proper treatment they re-
quire.

It is not, however, merely as a source of income that the culfiva-
tion of the finer kinds becomes profitable. The family which is at
all times supplied with delicious and refreshing fruit from its own
gardens, has within its reach not only a very important means of
economy, but of real domestic comfort. An influence is thus intro-
duced of an exalted chara¢ter; a tendency is dire¢tly exerted to-
wards the improvement of the manners of the people. Every
addition to the attractions of home has a salutary bearing on a
rising family of children. The difference between a dwelling with
well planted grounds, and well furnished with every rural enjoyment,
and another where scarcely a single fruit-tree softens the bleakness
and desolation, may, in many instances, to a young man just
approaching attive life, prove the turning influence between a life of
virtue and refinement on the one hand, and one of dissipation and
ruin from the effects of a repulsive home, on the other. Nor can
any man, even in the noon or approaching evening of life, scarcely fail
to enjoy a higher happiness, with at least an occasional intercourse
with the blossoming and loaded trees which his own hand has
planted and pruned, than in the noise of the crowd and tumult of the
busy world.

1*

CHAPTER IE.

LEADING PRINCIPLES OF THE GROWTH OF TREES.

THE formation of a large tree from a minute seed, is one of the
most interesting and wonderful occurrences in nature. It is import-
ant that the fruit culturist should so understand the process as to
know what will hasten it on one hand, or retard it on the other. By
understanding these principles, the necessary rules will be greatly
simplified, and the directions rendered more clear and obvious.

GERMINATION.

The first movement of the seed towards forming a new plant is
termed germination. After the plant is formed, and its growth is
carried on through the agency of its leaves, the process is termed
vegetation ; the latter immediately following the former.

To produce germination, seeds require heat, moisture, and air, but
not light. It will be observed that these three requisites are present
when seeds are slightly buried in moist, warm, mellow earth. Heat,
although essential to all seeds, varies in the degree required by dif-
ferent species. The chickweed, for instance, will vegetate nearly
down to the freezing-point ; while tropical or hot-house plants often
need a blood heat. Nearly every person has seen proofs of the
necessity of moisture for the germination of seeds—indicated by the
practice of watering newly-sown beds. The florist is aware that
minute seed, which cannot be planted deep, as the portulacca, must
be kept moist by a thin covering or shading. It is often requisite to
bury seeds to a considerable depth, in order to secure a proper
degree of moisture to start them. On the other hand, they will
sprout on the surface unburied, if kept constantly showered.

* The third requisite, @77, is an important one. Seeds may be kept
dormant a long time by deep burying. Nurserymen have often
retained the vitality of peach-stones for a year or two, by burying
them a foot or more in compact earth. Other seed might doubtless
be kept for a time in the same way. Planting too deep is often fata!

Leading Principles of the Growth of Trees. 1]

to the success of acrop. The seeds of noxious weeds remain many
years buried beneath the soil, until cultivation brings them up, mixes
them with the soft mellow surface, accessible to air, when they spring
up in profusion over the ground.

As a general rule, seeds germinate and grow most readily when
buried to a depth of from three to five times their diameter, in soils
of ordinary moisture.

In order to produce germination, moisture must find ready access
to the interior of the seed. It is often excluded, if the coats have
been allowed to become too dry. The thick coverings of the chest-
nut, horse-chestnut, and many seeds of similar chara¢ter, if left a
few days exposed to the air, become so hard as to prevent it. To
secure success, they must be kept moist by imbedding them in moist
sand, leaf-mould, or moss, from the moment they separate from the
tree until planted in the earth. Apple seeds and some others, which
have been allowed to become too dry, may frequently be started by
scalding and then exposing them to the action of the frost; and by
repeating the process several times, there is greater certainty of ger-
minating. As the scalding and cooling must be quickly done, por
tions not larger than two or three pounds should be taken at a time.
The object in cracking peach and
plum-stones before planting, is to
admit air and moisture—a process
which is also hastened by subject-
ing them to freezing and thawing.

The Structure of the Plant or
Tree.—All plants, in the first place,
are manufactured or built up of
innumerable little cells, sacs, or
cavities. These are usually not
over a five-hundredth part of an
inch in diameter, and in many plants
they are still smaller. Fig. 1 ex-
hibits a small part of the young
shoot of the peach, cut across—the

whole shoot presenting at least Ries

‘ ate
10,000 of these little vessels, only Gyocs- suction Of Uae sab been ope
visible under a good microscope. -¥"g shoot of a peach, greatly mag-

nified—a, bark ; b, wood ; c, pith.
The branch of an apple-tree, an :

inch in diameter, cut across, shows about one million. This cellular
structure exists throughout the roots, stems, shoots, leaves, flowers,
and fruit.

12 Leading Principles of the Growth of Trees.

The cells of plants usually vary from 1-3coth to 1-500th of an inch
in diameter, and it is obvious that during vigorous growth the plant
must form them with great rapidity. A shoot of asparagus increases
the length of one cell every ten seconds ; and as its diameter embraces
many thousands, from fifty to a hundred million are formed every
day. The building up of the plant of these cells has been compared
to the ereétion of a house by the successive addition of bricks ; but
if as many bricks were daily added to a struéture, they would be
enough to make a building daily larger than the great pyramid of
Egypt, or the Coliseum at Rome. Yet every one of these cells is
as perfect and finished as the finest work of art.

THE GROOT,

The root consists of several parts. The azz root, also called
the /ap root, is the large central portion, extending directly down-
wards ; the Za/eral roots are subdivisions or branches of the main
root; the bres are the
small thread-like roots pro-
ceeding from the laterals ;
and the spougioles or sponge-
Jets, are the porous and
spongy extremities of the
fibres, when they are ex-
tending in length, and
through which they receive

Fig. 2.
Greatly magnified spongelet. much of the sap from the
soil. Fig. 2 is a greatly

magnified section of a spongelet.

The collar is the point of union between the root and the stem, but
its place may be easily changed in many young plants by banking
up the stem, which will emit new roots above. Or, a branch may be
buried, as in layering grape-vines, honeysuckles, gooseberries, and
many other woody plants. Small portions of roots attached to a
graft will often produce a new plant ; this is especially the case with
the grape and rose, which are extensively propagated in this way ;
and also in some degree with the apple, of which, however, when
thus root-grafted, larger portions should be employed of the roots
of one-year, or at most two-year seedlings.

Leading Principles of the Growth of Trees. 13

THe Sih AND) BRANCHES.

As roots are annual, biennial, or Perennial, as they continue liv-
ing ove, ¢wo, or More seasons ; so the stem is herbaceous or woody,
as it grows only one year or more—in the latter instance hardening
into wood. Woody plants, when small, are called shrudbs, as the
rose, gooseberry, and currant. When large, they are trees, as the
apple, pine, and oak. A dwarf apple, made small by budding any
common variety on the small Paradise stock, becomes a shrub.
Suckers are branches springing up from underground stems ; some-
times they come from mutilated roots. Runners are creeping stems,
which strike roots at the tips and form leaves there, as in the straw-
berry. A single strawberry plant will in this way produce a hundred
new ones or more in a summer ; and by care ten thousand by the end
of the second year, a million the third, and so on.

Outside-growing woody stems (or those which are two-cotyle-
doned) are made up of the bark, wood, and pith. The /zer, or inner
bark, lies next the wood ; and the rind or outer bark, on some trees,
forms gradually into a thick, hard, corky substance, termed corticai
layers. When young it is the greex dark, and performs an office in
the growing plant similar to that of the leaves. The sap descends
‘rom the leaves through the inner bark, and deposits new layers of
both wood and bark yearly. Thus the newest bark is inside, and
the newest wood outside.

Wood. The outer wood, which is the youngest and freshest, is
called the alburnum or sap-wood. The heart-wood is the older,
harder, and usually more dried portion ; and it bears the same rela-
tion to the sap-wood, as the cortical layers do to the liber. The
pith, in young plants, performs a useful office by retaining moisture ;
but in old trees it becomes dry, shrivelled, and useless, and trees
grow as well where it has been cut out.

Branches. These consist of watz branches, or limbs ; secondary
or smaller branches ; and shoo/s, or the extremities, being one year’s
growth. Zhoris are a modification of branches, and are sometimes
simple, as in the common thorn; or branched, as in the honey-
locust. Ungrafted pear-trees often present all the intermediate forms
between perfect branches and perfect thorns. Prickles grow only
from the bark, and when the bark is stripped off they are all taken
off with it; but thorns remain attached to the wood.

Buds are of two kinds, /eaf and flower. The former grow inta
branches, the latter produce fruit. To distinguish these buds is of
great importance to the cultivator of fruit-trees. In Fig. 3, A repre

14 Leading Principles of the Growth of Trees.

sents a portion of the branch of a pear-tree, and 4, 4, 4, are flower
or fruit-buds on the extremi-
ties of short spurs termed
fruit-spurs ; and ¢, is a leaf-
bud ona one-year shoot. B
exhibits these two kinds of
buds as seen on the cherry,
b, 6, being the rounded fruit-
buds, and ¢, c, the sharper
leaf-buds.

Causes of this difference.
When young trees grow ra-
pidly, all their buds are leaf-
buds ; when they become
older and grow more feebly,
many of them become flower
or fruit-buds. One is the re-

sult of rapid, and the other
he kainic Gh sede ee of slow growth. Check the
growth of a young tree by
transplanting it, or by root-pruning, or by neglecting cultivation, or
allowing it to grow with grass, and many fruit-buds will be found
upon it, and it will bear early. But as the growth is unnaturally
enfeebled, the fruit is not always of the best quality. The natural
diminution of vigor from increased age furnishes better fruit. Fruit-
buds are likewise produced by checking the free flow of the sap in
grafting on dissimilar stocks ; as, for example, the pear on the quince,
producing dwarf pear-trees. The fruit-spurs shown by A, Fig. 3,
are nothing more than stunted shoots, originally produced from leat-
buds, but which, making little growth, have become fruit-bearers.
The vigorous one-year shoot of the cherry, B, is mostly supplied
with leaf-buds, but the short spurs on the second year’s wood, which
are but dwarfed branches, are covered with fruit-buds, with only a
leat-bud in the centre.

It is not, however, always the slowest-growing kinds of fruit-trees
that bear soonest. There appears to be a constitutional peculiarity,
with different sorts, that controls the time of beginning to bear.
The Bartlett, Julienne, and Howell pears, vigorous growers, bear
much sooner than the Dix and Tyson, which are less vigorous.

By pruning away a part of the leaf-buds, the fruitfulness of a
tree may be increased ; and by pruning away the fruit spurs, bear-
ing may be prevented, and more vigor thrown into the shoots.

Fig. 3.

Leading Principles of the Growth of Trees. 15

Buds are /ateral, when on the side of a shoot; and ¢erminal,
when on the end. Terminal buds are nearly always leaf buds, and
usually being larger and stronger than others, make stronger shoots.
All buds are originally formed as leaf buds, but the more feeble are
generally changed to fruit buds. Now, it happens that on many
kinds of trees, the feebler buds are on the lower parts of shoots (by
/ower is meant furthest from the tip), and these consequently often
change to fruit-buds. This change in some kinds of trees, as cherry
and plum, takes place the year after they are formed ; and in others
the same year, as, for instance, in the peach and apricot. This
transformation is a very curious process, and is effected by the em-
bryo leaves changing to the organs of the flowers. A contrary
change of stamens to flower leaves produces double flowers.

Latent Buds. Only a small proportion of all the buds formed
grow the second year ; the rest remain dormant or latent for years,
and are made to grow and produce shoots only when the others are
destroyed. >

Adventitious Buds are produced by some trees irregularly any-
where on the surface of the wood, especially where it has been
mutilated or injured; and they form on the roots of some trees
which are cut or wounded. In these cases such trees may be
usually propagated by cuttings of the roots.

Leaves. These are commonly made up of two principal parts, viz.
the framework, consisting of the leaf-stalk, ribs, and veins, for
strengthening the leaf, and supplying it with sap; and the green
pulp, which fills the meshes or interstices. The whole is covered
with a thin skin or efzdermis. The green pulp consists of cells of
various forms, with many air-spaces be- BA ae
tween. The cells are commonly placed pea] wa toe | we] on aes
very compactly together on the upper [i
side of the leaf, and more loosely, or with
air-spaces, on the lower side—hence the
reason that leaves are usually lighter-
colored below. Fig. 4 is a highly mag-
nified section of a leaf, showing the green
cells, air spaces, and epidermis above
and below. Leaves have also breathing mee
pores, through which moisture and air 2OODOGE
are absorbed, and vapor given off. | Fig. 4
They are so small as to require a good ?/*s7##/ed cross seéTion of leaf.
microscope to discover them; and they vary in different plants
from 1,000 to 170,000 on a square inch of surface. The apple and

16 Leading Principles of the Growth of Trees.

pear have about 25,000 or 30,000, and the white lily about 60,00
to the square inch. They are mostly on the lower side of the leaf.
Fig. 5 represents the pores on an apple-leaf. Leaves are a contri-
vance for increasing the surface exposed to the air and sun.
Prof. Gray says the Washington elm at Cambridge was es-
7 timated to bear “seven million leaves, exposing a surface
of 200,000 square feet, or about five acres of foliage.” <A
common fully grown apple-tree has from three to five hun-
dred thousand leaves, and the breathing pores they all con-
tain must be more than a thousand million.

THE “PROCESS “OF “GROWING:

Water is absorbed by the roots, and undergoes a very slight
change ; matter from the cells of the root is added (as sugar, in the
maple), and it is then denominated saf. It passes from cell to cell
upwards, through the sap-wood, until it reaches the leaves. The
cells being separate, and not continuous tubes, it is conveyed from
one to another through a great number of partitions ; in the bass-
wood, for example, which has very long cells, it passes about
2,000 partitions in rising a foot.

When the sap enters the leaf, it emerges from the dark cells
through which it has been passing, and is spread out to the light of
the sun. A large portion is evaporated through the breathing
pores, and it becomes thickened. The carbonic acid of the air, and
the small portion of the same acid which the sap contained before it
entered the roots, now forms a combination with the oxygen and
hydrogen of the sap, and produces the triple compound of oxygen,
hydrogen, and carbon, which constitutes woody fibre—the oxygen
of the carbonic acid escaping. This escape of oxygen may be seen
by placing leaves under water in the sunshine. Innumerable little
bubbles of oxygen form on the surface of the leaves, and give them
a silvery appearance. If continued, air-bubbles rise in the water,
and if a glass tumbler full of water is inverted over them, pure oxy-
gen in small quantities may be procured. A plant growing in car
bonic acid gas, takes the carbon, and leaves the oxygen; in this
way changing the acid to oxygen. Growing plants thus perform a
most important office by purifying the atmosphere. Fires in burning,
and animals in breathing, consume carbon, combine it with oxygen,
and then throw off the carbonic acid thus formed. This acid, being
poisonous, would after a while become so abundant as to prove
injurious to animal life, were it not for the wise provision by which

Leading Principles of the Growth of Trees. 17

plants consume it and restore the oxygen. Connected with this,
there is another interesting proof of creative design. If there were
no carbonic acid in the air, plants could not grow ; but one-twenty-
five-hundredth part, as now exists, supplies food for vegetation, and
does not affect the health of animals and man.

Leaves require sunlight to enable them thus to decompose car-
bonic acid. It does not go on in a dark room, or in the night. An
excess of oxygen in a plant makes it pale in color, and either sour
or insipid in taste ; an excess of carbon makes it dark green, high-
flavored, or bitter. Hence, a potato growing in a dark cellar is pale
or white; hence the process of blanching celery and sea-kale to
remove the bitter taste. Hence also the reason that a potato much
exposed to the sun imbibes too much carbon, and becomes bitter.
Hence, too, strawberries and other fruits are more acid when hidden
by leaves or in cloudy weather; and apples on the thickly-shaded
part of an unpruned tree are more sour and imperfect than where,
by good pruning, the leaves which feed them are fully exposed to the
light, and receive a proper share of carbon.

The sap, thickened, reduced in bulk, and prepared in the leaves,
then descends through the inner bark, forming a layer of fresh, half-
liquid substance, between bark and wood, called the camdbzum—
most of which, by hardening, constitutes a new layer of wood—a
small part making a new layer of bark. The annual deposits of
new wood form distinét concentric rings, by which the age of the
tree may be counted when the trunk is cut through. That this is
the mode by which wood in exogenous trees is deposited, may be
proved by an interesting experiment, performed by slitting the bark
of a young tree, lifting it up carefully, and then slipping in between
wood and bark a sheet of tin-foil, and binding the
bark on again. The bark will deposit layers of
wood oz/side the tin-foil, and none inside ; and after
a lapse of years the concentric rings will be found to
correspond exactly with the time since the opera-
tion was performed.

The descent of the forming wood in the inner bark
may be shown by tying a ligature around a growing
branch, or by removing a ring of bark. The down-
ward currents are obstructed, like that of a stream
by a dam, and the new wood accumulates above the
obstruction, and not below, as shown in Fig. 6.

In Grafting, it is essential that some portions of
the cut surfaces uniting the stock and shoot shouid

18 Leading Principles of the Growth of Trees.

be placed so accurately together that the sap may flow up
through the alburnum or sap-wood from the stock to the shoot,
and back again through the inner bark of the shoot to that
of the stock. When this union takes place, the rest of the cut
faces, even if some distance apart, are soon cemented by the
newly-forming wood, which fills all the vacant space.

In Budding, the newly-set bud is cemented to the wood of the
stock by the cambium, which hardens and fastens it. The next
spring the bud grows, forms a shoot, and the two portions become
securely united by the new wood. Unless there is enough of the
cambium to cement the wood to the stock, the operation cannot
succeed; and this is the reason why, with vigorously growing
stocks, which are depositing much, budding succeeds better than
with feeble growers, where but little of this cement exists.

The rapidity with which leaves exhale moisture, is shown by
severing them from the stem in dry weather. They soon wither
and become dry. Cut a shoot from a tree, and throw it down in
the sun’s rays, and it will quickly shrivel, in consequence of the
rapid escape of its moisture through the leaves. But first cut off all
the leaves, and the shoot will remain plump a long time. This is
the reason that it becomes necessary to remove the leaves at once
from scions cut for budding.

Hence also the reason that plants and trees are so liable to die if
transplanted with the leaves on, a disaster which may be partially
prevented in trees by removing the leaves ; and in plants or cuttings
with leaves on, by covering them immediately with a bell-glass,
which, by holding the watery vapor, keeps a humid atmosphere
about them. It is for this reason, also, that when young trees lose
a large portion of their roots, a part of the top must be cut off, to
prevent the heavy evaporation which all the leaves would occasion.

A sunflower plant, about three feet high, was found to exhale
from its leaves in very dry weather between one and two pints of
water ina day. A bunch of growing grass placed beneath a cool
inverted glass, soon covered the sides of the glass with condensed
drops from the vapor, and in a few minutes the water ran down the
sides. These experiments show the great amount of water needed
by growing plants ; and also prove the mistake which some persons
commit, by leaving weeds to grow to shade the ground and keep it
moist, while these weeds are actually pumping the water rapidly
up from the soil, and dissipating it through their leaves.

The absolute necessity of leaves to the growth of a tree is shown
by the faét that when they are stripped off by caterpillars, the tree

Leading Principles of the Growth of Trees. 19

ceases to grow till new ones expand; and if often repeated it
perishes. When the leaves of young pear-stocks cease to act, in
consequence of leaf-blight, the tree no longer grows; cambium
ceases to form, and they cannot be budded. An interesting illustra-
tion of the office of leaves occurred to the writer a few years since:
A yellow gage plum-tree set a heavy crop; but when the fruit was
nearly grown, all the leaves dropped. The fruit remained green,
flavorless, and stationary, until a new crop of leaves came out. It
then finished growing, acquired a golden color, and a rich, excellent
flavor.

Perfect fruit requires perfect leaves; and thick, crowded, half-
grown leaves, give small fruit with poor flavor. The great object of
pruning, and of summer pruning especially, is to give plenty of
good, healthy, and not crowded foliage, and the crop will also be
good.

The green bark of trees and plants performs an office similar to
that of the leaves ; and in connection with the cells adjoining, ap-
pears to fulfil sometimes an office which the leaves fail to accom-
plish. This is, preserving the identity of the species or variety.
For example, bud a Jear-tree on a guince. All the wood above the
place of union will be pear-wood ; all below will be quince. All the
supplies which come from the pear-leaves change to quince-wood
the moment they pass this point ; and if the budding is performed
when the quince-stock is smaller than a quill, yet all the wood
below, when it becomes a large tree, will still be perfeét quince-
wood, as is shown when any chance shoots or suckers spring up
from below. Or bud, for example, the Northern Spy, which has
dark bark, with the Bellflower, which has yellow; and again, bud
the snow-apple, which has dark-colored bark, on the Bellflower, and
the light-colored Sweet Bough on this—each being an inch above
the last budding. Successive dark and light bark, the peculiarity of
each variety, will remain as long as the tree grows; showing con-
clusively that the bark performs the finishing process in the manu-
facture of the new wood.

FLOWERS.

The objeét of the flower is the produétion of seeds, and through
them the reproduction of new plants. The protecting organs of
each are, the calyx outside, which is usually, not always, green ; and
the corolla, or flower leaves, of various colors, which are next within

20 Leading Principles of the Growth of Trees.

the calyx. The essential parts of the flowers are the sfamens and
pistils. Fig. 7 represents an enlarged flower of the cherry, cut
through the middle, showing the
small calyx, the large corolla, the
many stamens, and the single
pistil. Fig. 8 is a magnified
flower of the purslane, showing
several pistils. The head of the
stamen (6, Fig. 9) is called the
anther. It contains a powder
called follex, which is discharged
by the bursting of the anther,
Flower of the cherry. the pollen being the fertilizing

matter, essential to the produc-

tion and growth of the new seed. The thread-like stalk of the
stamen (a) is called the filament. The pistil (Fig- 10) consists of
the stigma, c, at the top; the s¢y/e, 4, its support ; and the ovary, a,

Fig. 8. Fig. 9. Fig. ro.
Purslane flower. Stamen. Pistil.

or future seed-vessel. The ovs/es, d, are the rudimentary seeds.
The pollen of the stamens falls on the stigma, and the ovules are
fertilized or impregnated, and become seeds.

Sometimes the stamens and pistils are in different flowers, on dif-
ferent parts of the plant. A familiar instance occurs in Indian-corn,
the “silk” being the pistils, and unless these are impregnated by the
pollen of the anthers at the top, no grains of corn will be produced.

Sometimes the staminate and pistillate flowers are not only sepa-
rate, but are on distin¢ét plants, as the Buckthorn and Hemp. The
pistillate flowers are said to be fer¢r/e, and the staminate s¢eri/e, and
both must be planted near each other in order to obtain fruit or
seed.

Leading Principles of the Growth of Trees. 21

Sometimes the stamens, when not absent, are so defe€tive that
they cannot fertilize the pistils, or but imperfeétly. This is the case
with what are termed pistillate strawberries ; such, for example, as
Hovey’s Seedling and Burr’s New
Pine. In order to produce good
crops, some other variety that has
perfect flowers or perfectly develop-
ed stamens, as the Scarlet, or Wil-
son, must be planted near, from
which the wind may waft, or the
bees carry the pollen to the imper-
fect flowers. Fig. 11 represents the
flower of a staminate strawberry, or one where stamens as well as
pistils are perfect ; Fig. 12 is a pistillate flower, the stamens being
small, and containing but little pollen in the anthers. Fig. 13 is an

Fig. 11. Fig. 12.
Staminate flower. Pistillate flower.

Fig. 13. Fig. 14.
Stamens of Scarlet Strawberry. Stamens of Hovey’s Seedling.

enlarged view of the former, a being the stamens, and @ the pistils.
Fig. 14 is a flower of Hovey’s Seedling, showing at a the dwarfed
and useless stamens. Sometimes very favorable circumstances will
enable these dwarfs to afford a portion of pollen, and berries will be
produced, even if they are remote from other fertilizing varieties.

SPECIES AND VARIETIES:

Plants and animals of one species are supposed never to produce
a progeny of a different one, no matter how many successive gene-
rations may intervene. Thus, for example, the seed of a pear never
produces an apple, these being distinét sfeczes; but it gives many
different sorts of pears, which are only varieties. So the apple pro-
duces innumerable varieties, but it can never yield a pear, a quince,
or a peach.

The knowledge of the character of species, and their affinities,
would frequently prevent the blunders which grafters commit, in
trying to make the peach grow on the willow or butternut.

CHAPTER III.

PRODUCTION OF NEW VARIETIES.

THE tendency is more or less common with all plants, when suc-
cessively produced from seed, to depart from the character first
stamped upon them. These departures give rise to new varieties.
This tendency to vary is increased as plants are removed from their
native localities ; and in an eminent degree by cultivation. Planted
in gardens, and subjected to high culture, repeated and successive
sowings often develop striking changes in those which for previous
centuries had remained unchanged. Bya constant selection of seeds
from the best, a gradual improvement on the original is effected.
Most of our finest fruits doubtless owe their existence to this
improving process.

While a few of the seedlings from such improved varieties may
become still further improved, a far greater number will probably
approach towards the original or wild state. The more highly
improved the fruit, the greater the difficulty to find one of its progeny
which shall excel or equal the parent. In ten thousand seedlings
from those high-flavored apples, the Swaar and Esopus Spitzen-
berg, it may be quite doubtful if any shall equal in quality those
fruits themselves, while most may fall considerably below them.

The improvements effected in former ages were doubtless the
result of accident, as the ancients were ignorant of the means for
their systematic accomplishment. The greatest progress in the art
made in modern times was effected by Van Mons in Belgium, and
Knight in England.

Van Mons, who directed his labors chiefly to the pear, obtained
many new and excellent varieties, by a constant and successive
selection of the best seedlings. He first made a large collection of .
natural stocks, or wild pears, choosing those which, from the appear-
ance of the wood and leaf, he had reason to believe would be most
likely to give the best fruit. As soon as the first of these bore, he
selected the best, and planted the seeds. Selections were again

Production of New Varieties. 23

made from the first of these, and so on in continued succession ;
the best and soonest in bearing were uniformly chosen. He thus
obtained fruit from the eighth generation ; each successive experi-
ment yielding an improved result on the preceding. He had, in the
early part of this series of experiments, no less than eighty thousand
trees ; hence, in seleCting from so large a number, his chance for
fine sorts was far greater than from a small collection; and hence
too the reason why, after seven or eight improving generations, he
had obtained so many good varieties. In the early stages of his
operations, he found “that twelve or fifteen years was the mean
term of time, from the moment of planting the first seed of an
ancient variety of the domestic pear, to the first fructification of the
trees which sprang from them.” When his seedlings were at the age
of three or four years, he was able to judge of their appearances,
though they had not as yet borne; such only were taken for further
trial as exhibited the strongest probability of excellence. It is
hardly necessary to remark that in all these trials, the young trees
were kept in the highest state of cultivation.

Van Mons maintained that by selecting and planting the seeds of
the first crop on the young tree, the product would be less liable to
run back to the original variety than where the seeds were taken
from the fruit of an old-bearing or grafted tree ; and to this practice
he chiefly ascribed his success. The many instances, however, of
fine seedlings from old grafted sorts, throw a shade of doubt over
this theory. There is scarcely a question that the same extent of
labor expended in crossing varieties, would have given greater
success.

NEW VARIETIES BY CROSSING.

New varieties are produced in crossing by fertilizing the stigma of
one with the pollen from another, as described in the preceding chap-
ter. The simplest instance which occurs is that of the strawberry,
the pistillate varieties of which must always be impregnated with
pollen from staminate sorts. Thus the seed obtained from the ber-
ries of every pistillate strawberry are crosses, and if planted will
produce new varieties. In fruit-trees, the stamens and pistils are in
the same flower, and the chances of accidental mixture from other
trees become very small, unless effeéted by insets, which, becom-
ing thickly dusted with powder from one flower, plunge into the
recesses of another, and effect a cross-fertilization. Where many
varieties grow in one garden, in close proximity, cases of promiscu-

24 Production of New Varieties.

ous intermixture are constantly occurring. The crosses thus pro-
duced are shown only by raising fruit from the seedlings.

In the annexed figure of the pear-blossom (Fig. 15), the five central
organs, @, are the fiséz/s; the upper extremity of each is the stigma.
The surrounding thread-like organs, 4, are the sfamens, surmounted
by the azthers. When the flowers open, the anthers burst, and
discharge the pollen on the stigma, which operates on the embryo
fruit at its base.

Fig. 35. Fig. 16.
Floner of the fear—a, stizmas ; 8, Flower of the fear, with the anthers
anthers. cut ont,

The production of new varieties is greatly facilitated by cross-
impregnation, or by fertilizing the pistil of one variety with the pol-
len of another. This was performed with great success by Knight.
Selecting two varieties, while yet early in flower, and before the
anthers had burst and discharged the pollen, he cut out with a fine
pair of scissors all the stamens, leaving the pistils untouched (Fig.
16). When the stigma became sufficiently mature, which was indi-
cated by its glutinous surface, he transferred the pollen of the other
sort on the point of a camel’s-hair pencil. Some propagators pre-
fer the point of the finger for applying the pollen. The fruit, thus
yielded, was unchanged ; but its seeds partook variously of the nature
of both parents, and the trees growing from them bore new and
intermediate varieties.

For the success of such experiments, several precautions are
requisite. The flower must be deprived of its stamens before it has
fully expanded, or before the anthers have already burst and scat-
tered their dust; the pollen must be procured from a bursting or
fully matured anther, when it will be dry and powdery ; the stigma
must be inoculated as soon as it becomes adhesive or glutinous,
otherwise it may be fertilized from another source, and then the
intended pollen cannot possibly take effet. For, a stigma once
inoculated, cannot be inoculated again It is safest. where practica-

Production of New Varieties. 25

ble, to force the trees by artificial heat into flowering a few days ear-
lier than others, so as to be secure from accidental inoculations of
pollen floating in the air; and to prevent its spread by bees, to apply
a temporary covering of gauze, or thin oil-cloth. A want of atten-
tion to these minutiz has led some experimenters to fancy they had
obtained crosses, when they had only natural seedlings.

To obtain new varieties of certain desired qualities, select two
which possess those qualities separately, and seedlings from cross-
ing will be likely to exhibit these qualities combined. Thus, a very
early pear deficient in flavor, as the Amire Joannet, might furnish
one of superior quality by a cross with a better and later sort, as
Dearborn’s Seedling. Or, a small and very rich pear, as the Seckel,
might give us one of the larger size by fertilizing the Bartlett. A
slow-growing and tender peach, as the Early Anne, might be ren-
dered hardier and more vigorous by an intermixture with the Early
York or Cooledge’s Favorite. But it must be remembered, that
there is a tendency in such highly improved sorts to deteriorate, and
that out of thousands of seedlings, perhaps only one or two may be
fully equal to the original.

The following mode of raising crosses of the grape is described
by G. W. Campbell, who has experimented largely :

“To be certain of success, the grape blossom must be opened arti-
ficially, before its natural period of flowering, and all the anthers or
stamens removed before the pollen or fecundating dust is formed,
leaving only the bare germ, with the stigma unfertilized. To prevent
the possibility of impregnation by bees or inseéts, or the wind con-
veying pollen from other sources, the prepared blossom-bunch is
inclosed in a tight, oil-silk case, and pollen supplied at the proper
time from whatever variety it is proposed to cross, or hybridize with.
When the berries swell, and commence growing, it is an indication
that the process has been successful; and the oil-silk covering may
then be removed, the bunch carefully labelled, and the seeds from
these berries, when planted, are expected to produce crosses or
hybrids having characteristics of both parents.

“TI have also tested the accuracy of my experiments in various
ways. In one instance I prepared a bunch, as if for crossing, by
removing all the stamens, and inclosed it in the usual manner, but
applied no pollen. Upon removing the covering some days after,
every berry but one had blasted, and fell off ata touch. This one
berry, being from some cause later than the rest, was just in condi-
tion to receive pollen, which I supplied from the Chasselas Musqué,
and produced a grape, from which I have a seedling that may prove

2

20 Production of New Varieties

valuable. Other bunches, prepared at the same time, upon the
same vine, and supplied with pollen at the proper time, were all fer-
tilized, and produced full and pertect bunches. The Logan and
Taylor’s Bullitt both set their fruit unevenly and imperfectly, and
produce usually small, straggling, and unhandsome bunches. When
fertilized in the manner above stated they have produced handsome
and compact bunches, the only ones of that character upon the vines.

“Seedlings almost uniformly indicate their parentage by their
foliage. That of hybrids with the foreign vines is usually deeply
lobed ; often having much more the form of the foreign than the
native leaf, although grown from the seed of the native parent,
Some have foliage intermediate or resembling both in some degree.
Also, in the crosses between natives, some resemble one parent and
some the other, Others again seem a mixture of both.”

An easier process is to plant them in close conta@, so that the
fruiting branches may intermingle. Out of a large number of seed-
lings thus obtained, there is a chance of a fair portion of them being
crosses. It was in this way that Dr. Kirtland produced the seed of
all his new and excellent varieties of the cherry,

When a cross is obtained between two different speezes, instead of
between mere varieties, it is termed a Apdria. But while varieties
of the same species intermingle freely, the operation rarely succeeds
between fruits of different species. The gooseberry, currant, and
black currant, species of the same genus, and nearly related, have
never, produced a hybrid. Neither has any ever been obtained
between the apple and the pear, or the pear and the quince. But
different species of other plants, as the Heaths, and some of the
Cacti, intermingle freely. The Rhododendron will fertilize the
Azaleas, and the Red Cedar has been made to inoculate the Ameri-
can Arbor-vite, though both these examples are between plants of
different genera. Hybrids are frequently sterile ; or if they possess
the power of reproduction by seed, the progeny returns to the state
of one or the other of its parents.

CHAPTER, IV.

PROPAGATION BY BUDDING AND GRAFTING, BY LAYERS AND LY
CUTTINGS,

WHEN trees are raised from seeds, as before stated, there is no
certainty that the same identical variety will be reproduced. In
many cases, the shade of variation will be scarcely perceptible ; in
others, it will be wide and distinét. It hence becomes desirable in
preventing a return towards the original wild state, or, in other
words, to perpetuate the identical individual thus highly improved,
to adopt some other mode of propagation, for the purpose of multi-
plying trees of such varieties as possess a high excellence, instead
of constantly creating new ones, with the hazard of most of them
proving worthless.

It will be distin¢étly remembered, that new varieties must always
spring from seeds; but the same individual variety can be multi-
plied only by separating the buds, or shoots bearing the buds, of
such individual plant. As an example, the Fall Pippin, when first
produced from seed, was a single tree of a new variety. The my-
riads of Fall Pippin trees now existing, are only multiplications of
the branches of the original. This multiplication or propagation of
varieties is effected in several ways: 1, by Cuttings; 2, Layers; 3,
Grafting ; 4, Budding. Without these means of propagation, such
delicious sorts as the Green Gage plum, the Elton cherry, and the
Seckel pear, could never have been tasted except as picked from
the single parent tree.

In the multitude of different modes of grafting and budding, suc-
cess must depend on the observance of certain fundamental princi-
ples ; a brief recapitulation in part, of some of these laid down in
the second chapter, may not be out of place.

During the growing season of a fruit-tree, the sap enters at
the fibrous roots, passes up through the alburnum or sap-wood,
ascends to the extremities of the branches, and is distributed
through the leaves. Emerging thus from the dark and minute
vessels of the wood, it is spread out and exposed to the aétion

28 Propagation.

of the light. It now becomes essentially changed in character,
enters into new combinations, and is charged with the materials for
the newly forming wood; it descends, not through the sap-wood,
but through the inner or living bark, and deposits a new layer be-
tween the bark and the wood. This new layer being soft and fresh,
interposed between them, causes that separation known as the feed-
ing of the bark.

The sap is capable of flowing sidewise, through lateral openings
in the vessels or microscopic tubes. Hence some trees may be cut
at one point more than half through on one side, and at another
point more than half through on the other side, without intercepting
the upward flow of sap, as in Fig. 17. This lateral motion explains
the reason why a graft set in the longitudinal cleft of a stock, re-
ceives the sap from the split surfaces of the cleft, and succeeds as
well as when cross sections of both are brought into contact.

Fig. 18 Fig. 19. Fig. 20. Fig. 21.
The downward flow of sap, causing swellings, callus, and roots

I. CUTTINGS.

When a ligature is bound closely round a branch, the obstruction
which it imposes to the descending juices, causes an enlargement
or swollen ring above the ligature, as in Fig. 18. The same result is
produced if a small ring of bark is cut out, as in Fig. 19. Ifa shoot
is taken from the tree before the leaves expand, and plunged into
moist earth till it commences growth, the descending current exud-

Propagation. 20

ing from the lower extremity forms a ca//us or ring of the newly
formed wood, as in Fig. 20; and under favorable circumstances, the
granulations forming the callus emit roots into the soil (Fig. 21),
and thus a new plant is formed.

Every leaf-bud on a fruit-tree may be regarded as an embryo
branch, and capable of forming a tree when supplied with sepa-
rate roots. But single buds do not contain within themselves suffi-
cient nutriment to sustain vegetation till roots are formed, without a
considerable portion of the alburnum or sap-wood attached ; hence
the superior advantage of taking an entire shoot or cutting.

Propagation by cuttings is the simplest mode of multiplying a
variety. It consists in the insertion of a shoot of one year’s growth
into the soil ; the moisture of the soil renews the supply of sap, the
buds swell, the leaves expand, and the descending juices expend
themselves in the production of new roots, which
shoot downwards into the soil, Fig. 22.

Under ordinary circumstances, or in open ground,
this mode is only applicable to such species as readily
throw out roots,as the currant, gooseberry, quince,
and grape. Cuttings of the apple and pear can only
be made to strike root in the Northern and Middle
States by confining the moisture under glass, while
artificial heat is applied.

It may be stated, in general, that cuttings made of
the ripened wood of such trees as have a large pith,
succeed best when taken off with a portion of the
preceding year’s wood, such as the gooseberry, cur-
rant, vine, fig, etc. With large and strong
shoots, the best success will result if cut-
tings are separated at the point between the
one and two years’ growth. When small
side-shoots are used, they should be cut
closely to the main stem, so as to secure
the col/ar or enlarged portion of the wood
at the base of the shoot, Fig. 23. Roots are
more readily thrown out, if the cut is made immediately
below a bud.

The best time to take off cuttings, in ordinary cases, is
in autumn and winter. The autumn is preferable, by giv-

Fig. 22.
Rooted cutting.

: ; : : A SES, Wigs 23
ing time for the wounded section to cicatrize, preparing it Cutting.

for the early emission of roots in spring. But where the
soil is heavy or liable to heave by frost, or where the cuttings are of

30 Propagation.

tender trees, they should be kept in damp mould in a cellar, to be
planted as soon as the frost disappears from the ground. If not
taken off till spring, the operation must be performed as early as
possible. In ordinary instances, to prevent drying, about two-
thirds or three-quarters of the shoot should be buried
beneath the surface ; and the moisture may be still fur-
ther retained by a covering of manure, leaves, or moss,
or by placing them under the shade of a wall or close
fence. When long, like the grape, they should be
placed sloping, so as not to be buried too deep or be-
yond the influence of the sun’s warmth. Failure often
results from a neglect to press the soil closely about the
cutting.

To procure young plants of the gooseberry and cur-
rant with straight, clean stems at the surface, and free
from suckers, it is only necessary to remove every bud
except a few at the upper end, Fig. 24. The length
may be from eight inches to a foot.

Fig. 24. There are many plants easily propagated by cuttings,

cwtine Y if the two great requisites of vegetation, namely, mois-

ture and warmth, are increased by artificial means, as
in a hotbed under glass ;_ or in a propagating-house, under sash, or
bell-glasses, with fire heat gently applied beneath.

II. LAYERS.
A layer is a low side-shoot bent down and buried at the middle
in the soil, Fig. 25. The buried portion strikes root, when it is
taken off and planted separately. Its advantage over a cutting is,

Fig. 25. Fig. 26.
Layering. Sitting layers.

that it is nourished by the parent plant while the roots are forming.
Hence many plants which cannot be increased by cuttings, and

Propagation. 31

indeed with great difficulty by budding and grafting, may be propas
gated readily by layers.

When roots are freely emitted, as from the grape, simply bending
the middle of the branch into the soil is enough to insure success.
But in cases of difficulty, other expedients are resorted to; one of
the most common is to split a portion upwards, immediately under a
bud (Fig. 26), which enables the newly forming roots to pass freely
and at once into the soil, without the resistance of the thick bark
which they otherwise must pierce. Sometimes the branch is cut
partly off to intercept the downward passage of the fluids, and in-
duce them to form into roots. At other times a wire ligature, or the
removal of a narrow ring of bark, effects the same purpose. Bury-
ing the layer several inches under the surface is necessary, to keep
it in moist earth; and in drouth, mulching would be beneficial.
A small excavation of the soil at the spot is convenient; and
when the branch is stiff, it must be fastened down with a forked stick.

The excavation should be made with a spade. Use both hands
in bending the shoot, so that it may not be bent too short, and
break. If properly done, it will press against the zearest side of
the hole, rest on the bottom, and rise up, pressing against the
opposite side, when it should be fastened upright, and if necessary,
toa small stake. At the time of bending, a sod or other weight
may be laid on to keep it down till the hole is filled ; and if the mel-
low earth be pressed firmly down with the foot, no forked stick wiil
be usually necessary.

The most favorable state of a plant for layering, is when the bark
is somewhat soft and not too ripe; and the worst shoots are those
which are stunted, and with a hard bark. There are, however, no
shoots whatever, not actually diseased, that will not root by layers,
if sufficient time be given. Layers, like cuttings, may be made of
the ripened wood in autumn or spring; or of the growing wood at
or a little before midsummer, when the part intended to root is some-
what mature and firm in texture. The pear, the apple, and the
quince, if layered early in the spring ; or the grape in summer—will
usually be well rooted in autumn.

A moist season is the most favorable to the rooting of layers, by
preserving a softer bark. For this reason, many plants may be more
easily propagated in England than in the United States ; and more
readily in Ireland than in England.

Layering is largely made use of for propagating the grape, occasion-
ally for the quince, and sometimes for the apple. It is also of very ex-
tensive application in propagating many ornamental trees and shruhs

32 Propagation.

Suckers may be regarded as spontaneous layers, the new shoots
being sent up from buds on the roots or portions of the stem beneath
the surface of the ground. They are much employed in multiplying
most species of the raspberry. The runners of strawberries may be
regarded as layers or suckers above ground.

III. GRAFTING.

Upwards of twenty different modifications of grafting were men-
tioned by the ancient Roman writer, Varro ; and Thouin, of Paris,
has described and figured more than a hundred kinds. The great
number of modes given in books has tended rather to bewilder than
to enlighten beginners ; the following remarks, therefore, are more
for the purpose of laying down veasers on which success depends,
than for pointing out the peculiar modes of operation, which may
be varied according to convenience, provided attention is given to
the essential particulars.

Propagation by grafting differs mainly and essentially from increas-
ing by cuttings, by inserting the cutting into the growing-stock of
another tree instead of direCtly into the soil. The stock thus sup-
plies the sap, as the soil does in the case of a cutting ; and the graft,
instead of making roots of its own, extends its forming wood down-
wards, at the inner surface of the bark, into the stock itself. Hence
there are two chief requisites for success : the first, that the graft be
so set in the stock, that the sap may flow upwards without interrup-
tion ; and the second, that the forming-wood may extend downwards
uninterruptedly through the inner bark. To effect. these two requi-
sites, it is needful, f7s¢, that the operation be performed with a
sharp knife, that the vessels and pores may be cut smoothly and
evenly, and the two parts be brought into immediate and even con-
tact. Secondly, that the operation be so contrived that a permanent
and considerable pressure be applied to keep all parts of these cut
faces closely together. Z/ira/y, that the line of division between
the inner bark and the wood should coincide or exattly correspond
in each ; for if the inner bark of the one sets wholly on the wood of
the other, the upward current through the wood and back through
the bark is broken, and the graft cannot flourish or grow. And,
Jourthly, that the wounded parts made by the operation be effect-
ually excluded from the external air, chiefly to retain a due quantity
of moisture in the graft, but also to exclude the wet, until, by the
growth of the graft, the union is effected.

1. The first requisite is best attained by keeping a keen, flat
bladed-knife to cut the faces, and another knife for other purposes.

Propagation. 33

2. The second requires that the jaws of the stock, in cleft-grafting,
press with some force, but not too much, against the wedge-shaped
sides of the graft. A stock one-third of an inch in diameter will
sometimes do this sufficiently ; but three-quarters of an inch is a
more convenient size. In whip-grafting, the tongue and slit should
be firmly crowded or bound together.

3. The third requisite is attained by close examination with the
eye.

4. The fourth is accomplished by plasters of grafting-wax, or by
the application of grafting-clay. Grafting-wax may be made by
melting together rosin, tallow, and beeswax, in such proportions as
to admit of being easily applied when softened by warmth, but not
liable to melt and run in the sun’s rays. An excellent grafting-wax
is made of three parts of rosin, three of beeswax, and two of tallow.
A cheaper composition, but more liable to adhere to the hands, is
made of four parts of rosin, two of tallow, and one of beeswax.
These ingredients, after being melted and mixed together, may be
applied in different ways. The wax may be directly applied when
just warm enough to run, by means of a brush ; or it may be spread
thickly with a brush over sheets of muslin, which are afterwards,
during a cold day, cut up into plasters of convenient size for apply-
ing ; or, the wax, after cold, may be worked up with wet hands, and
drawn out into thin strips or ribbons, and wrapped closely around
the inserted graft. In all cases success is more certain, when the
wax is closely pressed so as to fit to every part, and leave no inter-
stices ; and it is indispensable that every portion of the wound on
the stock and graft be totally excluded from the external air. In
cool weather, a lantern, chafing-dish, or hot brick, will be found
necessary to soften the plasters before applying them.

The following figures represent the two most common modes of
grafting fruit-trees ; Figs. 27 to 30, representing successive stages
of whip or tongue grafting, from the sloping cut of the scion and
stock, to the completion of the operation by the covering with the
wax-plaster.

Whip-grafting may be employed for large stocks, as shown by the
following cut. In order that the line of separation between the bark
and wood may coincide in both, the graft must be placed at one side
of the large stock, a, sloped and tongued for the reception of the
graft, 6, their union being represented by c. (Fig. 31.) To facilitate
the wrapping of the wax plasters, one side and the upper point of
the stock are pared off with a knife, before the two are joined, as

shown by the dotted line. This is a good mode of grafting any
2*

34 Propagation.

stocks not over three-fourths of an inch in diameter, in the nur-
sery row.

Fig. 28. Fig. 29. Fig. 30.
Whip-grafting.

Bic. ga; SRE Ss
Cleft-grafting.

Fig. 32 shows a stock cut off
for cleft-grafting, with the upright
cleft separated by an iron or steel
wedge, ready for the graft; Fig.
33, the graft cut wedge-form to
fit it; and Fig. 34, the graft in its
place after the wedge has been
Fig. 31. Whis-grafting large stocks. withdrawn, the projecting angle

Propagation. 35

of the stock sloped off with a knife, and the whole ready for the
application of the wax.

Whip-grafting is particularly applicable to small stocks, or where
the graft and stock are nearly of equal size; and cleft-grafting to
stocks considerably larger than the scion. In all cases, where the
stock is in any degree larger, the graft must be placed towards one
side, so that the line between the bark and wood
may exactly coincide at one point at least in both,
as in the cross-section of cleft-grafting, Fig. 35.
A useful implement for the rapid and perfect
performance of cleft-grafting, is described in the
chapter on implements. Fig. 35.

There are other modifications of grafting which — Seé?ion of cleft-

P 3 grafting.
are often useful. In saddle-grafting, the stock is
sloped off on each side, giving it the form of a wedge, Fig. 36, a;
the graft is split in the middle, and each side thinned away with the
knife, as in Fig. 36, J, until it will closely
fit when placed like a saddle upon it, Fig.
37. The most perfect way to fit the
graft, is to make a long sloping cut
from the outer edge or bark, by draw-
ing the blade from heel to point, till it
reaches the centre of the graft ; and then
another similar cut completes the acute
cavity for fitting the wedge of the stock.
A sharp, broad, and thin blade is needed
for this operation. A wax plaster, drawn
closely round the place of union, com-
pletes the work. When the stock and
graft are very nearly of equal size, this
is a very perfect mode of grafting, as
large corresponding surfaces are mace to Fig. 37.
fit, and the graft receives freely the as- Saddle-grafting.
cending sap.

In all these modes of grafting, whenever a wedge is made to enter
a cleft, it should be thickest on the side where the fit is made
between the two parts, so as to receive the full pressure of the cut
faces at that side, as shown in Fig. 35.

A modification of saddle-grafting, very successful in its results, is
thus performed :—Late in spring, after growth has commenced, the
scion, which is much smaller than the stock, is split up, nearer to one
side, more than half its length (Fig. 38). The stronger side is then

36 Propagation.

sharpened into a wedge at its point, and introduced between the
bark and the wood, a slight longitudinal slit being made through the
bark of the stock, that it may open slightly and admit
the graft. The thinner division of the graft is fitted to
the opposite sloping side of the stock. The whole is
then covered with wax. The great length of that por-
tion of the graft in contact with the bark and fresh wood,
greatly facilitates their union ; while the cut face of the
stock is speedily covered with a new growth by that part
of the graft which rests upon it.

In grafting the peach, which, from its large pith and
spongy wood, scarcely ever succeeds as commonly per-
formed, it is found advantageous, in selecting the grafts,
to leave a quarter of an inch of the more compact two
years’ wood at the lower extremity.

In grafting the plum and cherry, success is found to be

Sadde- much more certain when the work is performed very
grafting. é 2 5

early in spring, before the buds commence swelling,
or even before the snow has disappeared from the ground. Apples
and pears may be grafted later, and if the scions have been kept
in good condition in a dormant state, they will mostly grow if
inserted even after the trees are in leaf.

After a graft is inserted, and as soon as the tree commences
growth, the buds on the stock must be rubbed off, in order to throw
the rising sap into the scion. If large trees are grafted, the buds
need only rubbing off the branch which holds it.

Where it becomes desirable to preserve rare sorts, which have
been grafted late in spring, a loose wrapper of white paper round
the graft will protect it from the drying and scorching rays of the
sun ; or shrivelling and failure will often be prevented by covering
the whole graft with a wax-plaster ; or by encasing it in moss kept
damp by occasional applications of water.

Root-grafting is performed by taking up the stocks by the roots,
and inserting the grafts immediately into the part below ground
after the tops are cut off, when they are again planted out, with the
tip of the graft only above ground. This mode is successful with
the apple, and occasionally with other trees, and is adopted on a
large scale by nurserymen, the work being performed in winter or
early spring within doors, and the grafted roots kept in cellars til!
the ground is ready to receive them. A full description of the mode
is given in the chapter on the apple.

Cutting Grafts. Grafts are usually cut during the latter part of

Propagation. 37

winter or early in spring ; but if well kept they may be taken from
the tree at any time between the cessation of growth in late summer
or autumn, and the commencement of vegetation in spring. They
may be preserved out-of-doors safely, if buried in moderately moist
earth, by placing them in a box open downwards, and buried on a
dry spot, the scions being kept from contaét with the earth by sticks
across the box. They may be conveniently preserved in a cellar in
a box of damp powdered moss; or in moderately moist peat or
black muck. Sawdust answers the same purpose, if not in large
quantities so as to become heated. In cutting, the name may be kept
temporarily by writing with a common
lead-pencil on a shaved portion of the
shoot (Fig. 39); but for packing away
permanently, write the name on both
sides of a strip of shingle, say a foot
long and half an inch wide (Fig. 40),
and tie this up with the scions, the out-
side writing readily showing the name,
and the inner to refer to in case the
outside is erased (Fig. 41). Scions not
fully hardy, as of most sorts of plums,
should be cut early in winter, or before
they have been exposed and injured by
severe cold.

In order to send scions by mail, they
are best put up by enclosing them in
cases of oil-silk (such as is used for
hat-lining), by wrapping the oil-silk about
the scions and over the ends, and then
passing a fine thread repeatedly round from end to end, making the
whole air-tight (Fig. 42). The natural moisture is thus preserved,
and they cannot. shrivel. The names should be written with pen-
cil on the ends, and no paper for
this purpose wrapped around
them, as it absorbs the mois-
ture. Grafts have been shri-
velled and spoiled by mis- ee
takenly placing dry eotton Bat Grafts packed for sending by mail.
ting among them before being thus encased. To send grafts in
larger quantities, or by “express,” pack them in alternating layers
of fine, slightly-damp moss. It is always important, whether pack-
‘ng grafts for keeping or for distant conveyance, to preserve the

ERPEDT)

Fig. 41. Fig. 40. Fig. 39.
Marking and packing grafts.

38 Propagation.

natural moisture precisely, and no more. If the packing is too wet,
they will become water-soaked and rot.

Grafts which have become dry, may be restored if the moisture is
applied so gradually that its absorption may require several weeks.
by burying them as above stated.

SAVING MICE-GNAWED TREES.—A MODIFICATION
OF GRAFTING.

Young orchards which are kept perfectly clean by cultivation, are
seldom injured by mice under snow. There are some instances,
however, where mice will attack those which stand near the boun-
dary fences or in proximity to grass ; and sometimes a hard crust
of ice or snow may be formed on the surface, over which mice will
travel beneath a second fall of snow, in committing their depreda-
tions. Many young orchards are more or less encumbered with
grass and weeds, and the trees are often found girdled in spring.
A preventive that rarely fails, that of embanking smal! mounds
of smooth earth round the trees in autumn, is not often adopted,
and hence we have frequent inquiries, “ What shall we do to save
our mice-gnawed trees ?”

Fig. 43 represents the stem of a young tree entirely girdled near
the surface of the ground. The tree will, of course, perish unless a
conneétion is made between the two portions of bark.

An easy way to repair this damage is represented in Fig. 44. It
consists merely in fitting into openings made with a half-inch chisel,
short pieces of round wood sharpened at both ends to fit the chisel-

Fig. 43.

cuts. These cuts are made by placing the chisel, when making the
lower cuts, nearly upright or slightly inclining outwards from the

Propagation. 39

tree, and then placing the point upwards in a corresponding direc-
tion when making the upper cuts. The sharpened pieces or shoots
are then bent outwards in the middle until the points will enter
the openings, when they are firmly crowded in with the hand
until brought nearly straight, as shown in the figure. Fig. 44a ex-
hibits a section of the tree and the exact position of these pieces
when inserted. Where a large number of trees are injured, four or
five pieces to each tree are enough. They will rapidly enlarge as
the tree grows, and in a few years become confluent. If a few
choice trees have been girdled, a larger number may be inserted, so
that they may be nearly in conta¢t—thus securing a complete cure
in a year or two. The work may be covered with grafting-wax or
with a small mound of earth—perhaps the operation would be suc-
cessful without any covering. Itis not necessary that it be perform-
ed very early in spring—it will even answer after the buds have be-
gun to swell.

IV. BUDDING.

Budding consists in introducing the bud of one tree, with a por-
tion of bark and a little adhering wood, beneath the bark of another,
and upon the face of the newly forming wood. It must be per-
formed while the stock is in a state of vigorous growth. An inci-
sion is made lengthwise through the bark of the stock, and a small
cut at right angles at the top, the whole somewhat resembling the
letter T, Fig. 45. A bud is then taken from a shoot of the present
year’s growth, by shaving off the bark an inch or an inch and a half
in length, with a small part of the wood direéily beneath the bud,
Fig. 46.* The edges of the bark, at the incision in the stock, are
then raised a little, Fig. 47, and the bud pushed downwards under
the bark, Fig. 48. A bandage of bass, corn-husk, or other sub-
stance, is wrapped round, covering all parts but the bud. The
pressure should be just sufficient to keep the inserted portion
closely to the stock, but not such as to bruise or crush the bark,
Fig. 49.

The shoots containing the buds should be cut when so mature as
to be rather firm and hard in texture ; they are usually in the best
condition after the terminal bud has formed. To prevent withering,
the leaves must be immediately cut off, as they withdraw and exhale
rapidly the moisture from the shoot; about one-quarter of an inch

* Tt is not a common prattice in this country to take the thin shield of wood out of the
bud, but it is sometimes done advantageously when this portion of wood is too old or hard
to fit the stock readily.

40 Propagation.

of the footstalks of the leaves should remain, to serve as handles
to the buds while inserting them, Fig. 50. After being thus di-

Fig. 47. Fig. 48.
Successive stages of budding.

vested of leaves, they may be safely kept a week in a cool, damp
place, or sent hundreds of miles in damp moss, or encased sepa-
rately in thin oil-cloth.

When, by growth of the stock,
the bandage cuts into it, usually
in ten days or more, it must be
removed. The bud remains dor-
mant till the following spring,
when the stock is cut off two
inches or more above it, before
the swelling of the bud. If cut
closer, the end of the stock be-
comes too dry, and the bud often
perishes. All other buds must
be then removed, and all the
vigor of the stock or branch
thrown into the remaining bud,
which immediately commences a
rapid growth.

To secure a straight and erect
tree, the new shoot, when a few
inches long, is tied to the remain-
ing stump of the stock, Fig. 51.

Fig. s0. Fig. 51.
Stick with buds. Tying the young shoot. By another month, no further

Propagation. 41

support will be needed, and the stump may be wholly cut away, and
the wound allowed to heal by the rapid formation of new wood.

Buds inserted by midsummer, may be made to grow the same
season by heading down the stock when adhesion has taken place ;
but although often attempted, no advantage has resulted from this
practice, as the growth is comparatively feeble, and in consequence
of its badly matured wood often perishes the following winter.
Even where it escapes it does not exceed in size at the close of the
second season the straight and vigorous shoots of the spring.

The essential requisites for success in budding are, frs¢, a thrifty,
rapidly growing stock, so that the bark will peel very freely. Se-
condly, a proper time ; not so early that there will be too little cam-
bium or mucilaginous cement between the bark and the wood, for
the adhesion of the bud ; nor so late that the bark will not peel, nor
the subsequent growth sufficiently cement the bud to the stock.
Thirdly, buds sufficiently mature. /ourthly,a keen flat knife, for
shaving off the bud, that it may lie close ia contaét upon the wood
of the stock. /7/thly, the application of a ligature with moderate
pressure, causing the bud to fit the stock closely.

When stocks are in the best condition, it is unnecessary to raise
the bark any further than to admit the lower point of the bud, which,
as it is pushed downwards, performs this operation in the most per-
feét manner. When the bark does not peel freely enough for this
purpose, success becomes uncertain.

Budding is performed in summer, grafting in spring, and both
have their advantages. Budding is a simpler operation, and more -
successfully performed by a novice. It is the best means to multi-
ply the peach and nectarine, grafting rarely proving successful at
the North. It is more rapidly performed, and at a season not
crowded with the labors of transplanting. It admits a repetition the
same summer, in cases of failure, the stocks remaining uninjured.
But in all cases thrifty stocks are needed, while grafting will suc-
ceed on those older and less vigorous. Grafting requires less care
subsequently, as no ligatures need removing, nor stocks heading
down, and may be conveniently employed as a remedy for failures
in the previous summer’s budding.

Terminal Budding. It sometimes happens, where buds are
scarce, that the terminal bud on the shoot may be used to advan-
tage. In this case, the wood is cut sloping downwards, and the
insertion is made as usual, Fig. 52, except that it becomes neces-
sary to apply the whole of the ligature below the bud. The buds
on small side-shoots which are not more than an inch or two long,

42 Propagation.

may be successfully used in this way, as the terminal eyes are
stronger than any of the others. This prac-
tice may sometimes be adopted with advan-
tage with the peach, where scions of feeble
growth only can be obtained, as terminal buds
usually escape the severity of winter when
most of the others are destroyed.

Spring dudding is successfully pratiiseal as
soon as trees are in leaf, the buds having
been Kept dormant in an ice-house of cool
cellar. As soon as they have adhered, the
stock is headed down, and a good growth is
made the same season. The peach, the nec-
tarine, the apricot, and the mulberry, all diffi-

Fig. 52. cult to propagate by graft-
Terminal budding. ing, may in this way be

easily increased by bud-
ding. If the buds are keptin a cellar, it will be
found important to preserve with them as uni-
form a degree of moisture as possible, and in
aS small a degree as will keep them from wilt-
ing.

Annular Budding is applicable to trees of
hard wood, or thick or rigid bark, as the walnut
and magnolia. <A ring of bark is removed from the stock; and
another corresponding ring, containing the bud, slit open on one
side, is made to fit the denuded space (Fig. 53).

re neeelay budding.

LIMITS OF BUDDING AND GRAFTING,

In former ages of the world, it was erroneously supposed that
grafting could be performed between every species of tree and
shrub. “Some apples,” says Pliny, “are so red that they resemble
blood, which is caused by their being at first grafted upon a mulberry
stock.” Roses, it was said, became black when grafted on black
currants, and oranges crimson if worked on the pomegranate. But
the operation is never successful unless the graft and stock are
nearly allied, and the greater the affinity the more certain the suc-
cess. “ Varieties of the same species unite most freely, then species
of the same genus, then genera of the same natural order; beyond
which the power does not extend. For instance, pears work freely
upon pears, very well on quinces, less successfully on apples or

Propagation. 43

thorns, and not at all upon plums or cherries; while the lilac will
take on the ash, and the olive on the Phillyrea, because they are
plants of the same natural order.” *

There are, however, some exceptions to this rule. Thus, the cultivat-
ed cherry, and most species of wild cherry, though of the same genus,
will not agree. The pear succeeds better on the quince than on the
apple, although the apple and pear are within the same genus, and
the pear and quince are by most regarded as of distinét genera ; the
superior firmness of the wood of the quince, a quality so important
to successful grafting, more than compensates the difference in
affinity.

Lindley mentions also some exceptions which are apparent only.
In one case, the fig was supposed to grow on the olive. But the
graft, being below the surface of the soil, rooted independently of
the fig-stock. “I have seen,” says Pliny, “near Thulia, in the
country of the Tiburtines, a tree grafted and laden with all manner of
fruits, one bough bearing nuts, another berries ; here hung grapes,
there figs; in one part you might see pears, in another pome-
granates ; and to conclude, there is no kind of apple or other fruit
but there was to be found ; but this tree did not live long.” This is
explained by the process now sometimes performed in Italy, for grow-
ing jasmines and other flexible plants on an orange-stock, by the
ingenious trick of boring out the orange stem, through which the
stems of the other plants are made to pass, and which soon grow so
as to fill it closely, and to appear as if growing together. Such a
crowded mass of stems must, of course, soon perish.

* Lindley, Theory Hort.

CHAPTER -V.

SOIL, MANURES, SITUATION, AND ENCLOSURES.

THE soil for fruit-trees, as well as for farm crops, should be of good
quality. Whatever will produce a vigorous growth of corn and
potatoes, will in general be the best for fruit-trees. Sterile soil is
unfavorable for both ; but doubly so for the latter ; for while it only
lessens in guvantity the growth of farm crops, it lessens the quantity
and greatly injures the gwad¢ty of fruit.

Good soils vary in many particulars; but as a general rule, one
which is dry, firm, mellow, and fertile, is well suited to this purpose.
It should be deep, to allow the extension of the roots ; dry, or else
well drained, to prevent injury from stagnant water below the sur-
face ; firm, and not peaty or spongy, to preclude injury or destruction
from frost.

Few soils exist in this country which would not be much bene-
fited, for all decidedly hardy fruits, as the apple and pear, by enrich-
ing. Shallow soils should be loosened deeply by heavy furrows ; or
if the whole surface cannot be thus treated, a strip of ground eight
feet wide, where the row of trees is to stand, should be rendered in
this way deep and fertile for their growth. Manure, if applied,
should be thoroughly intermixed with the soil by repeated harrow-
ings. An admirable method of deepening soils for the free admis-
sion of the fine fibrous roots, is first, to loosen it as deeply as prac-
ticable with the subsoil-plough ; and then to trench-plough this
deeply loosened bed for the intermixture of manure. The previous
subsoiling admits the trench-plough to a greater depth than could be
attained without its aid. The only trees which will not bear a high
fertility, are those brought originally from warmer countries, and
liable to suffer from the frost of winter, as the peach, ne¢tarine, and
apricot ; for they are stimulated to grow too late in the season, and
frost strikes them when the wood isimmature. It however happens,
in the ordinary practice of the country, that where one peach or apri-

Soil, Manures, Situation, and Enclosures. 45

cot-tree is injured by too rich a cultivation, more than a hundred
suffer by diminished growth from negleét.

Clayey and light soils in some cases require opposite management.
The former, for instance, is much benefited by the admixture of
chip-dirt, which renders it looser, lighter, and more retentive of
moisture. But on light soils the effect is not so beneficial, and is
sometimes positively injurious.

Peaty and spongy soils are particularly unfitted for tender fruits.
They become very warm by day, and radiate the heat rapidly in clear
frosty nights; hence, peaches and apricots generally perish when
growing on them, the heat of the sun promoting a rapid succulent
growth, which is the more easily destroyed by the succeeding inten-
sity of cold.

MANURES.

Nothing for general use is equal to stable manure, and in ordinary
cases it will be found to give the most uniform and _ satisfactory
results—more especially if it is made the basis of a compost with
peat, muck, or turf from old pastures, with a tenth or a fifteenth of
leached ashes, and half that of bone-dust. If these are thoroughly
mixed with the soil down toa depth of a foot or more, by subsoiling,
trench-ploughing, and cross-ploughing, in connexion with repeated
harrowings, fine trees and excellent fruit may be confidently
expected even on soils of naturally moderate fertility. Many parts

Fig. 54.—Draining orchards.

of the Western States possess a soil quite rich enough, provided
good cultivation is given. A well drained subsoil is of course all-
important, for all manure is nearly lost on land kept soaked with

46 Soil, Manures, Situation, and Enclosures.

water. Even old bearing trees have been much improved by laying
tile two and a half or three feet below the surface, midway between
the rows (Fig. 54). The young forming-roots being the most remote
from the tree, receive the greatest benefit from drains thus placed,
and the tile is less liable to be thrown out of position by large roots
or filled by smaller ones.

SITUATION.

After a suitable soil is obtained, hardy trees, such as the apple,
will usually succeed in almost any situation. But with tender fruits,
as the peach and apricot, the case is very different. In many locali-
ties in the Northern States, they are soon destroyed by the severity
of winters, and their cultivation is accordingly not attempted. In
others, crops are not yielded oftener than once in two years. But
some situations are so favorable, that a failure scarcely ever occurs.
In planting out tender fruits, it is consequently desirable to know
what places will prove the best. Even the apple, in regions where
the winters are rigorous, is sometimes destroyed by frost, and in
very unfavorable places rarely escapes.

It is familiar to many cultivators, that warm, low valleys are more
subject to night-frosts than more elevated localities. ObjeCts at the
surface of the earth are chilled by the radiation of heat to the cold
and clear sky above, and they cool by contact the surrounding air,
which thus becoming heavier, rolls down the sides of declivities and
settles like the waters of a lake, in the lowest troughs. This cold-
ness is further increased by the stillness of those sheltered places
favoring the more rapid cooling, by radiation of the exposed sur-
faces ; while on hills the equilibrium is partially restored by currents
of wind. Superadded to these causes, vegetation in low, rich, and
sheltered places is more luxuriant, and wood less ripened, and hence
particularly liable to injury from frost. The mucky soil of valleys
radiates heat rapidly from its surface. The warmth of low places,
during the mild weather, occurring in winter, often swells fruit-buds,
and succeeding cold destroys them. On more elevated lands, vege-
tation escapes all these disastrous influences.

The existence of colder air in valleys, on still, clear nights, is often
plainly observed in riding over a rolling or broken face of country.
The thermometer has shown a difference of several degrees between
a creek bottom and a neighboring hill not fifty feet high. A striking
proof was exhibited a few years since, after a severe night-frost early
in summer. The young and succulent leaves of the hickory were

Soil, Manures, Situation, and Enclosures. 47

but partially expanded; and where the trees stood in a valley,
twenty feet deep, all the leaves had been frosted, and were black and
dead, up to the level of the banks on each side, while all above the
surface of this lake of cold air were fresh and green.

During the cold of a clear winter night some years ago, which
sank the thermometer several degrees below zero, after the peach-
buds had been swelled by a few warm days, trees which stood on a
hill thirty feet higher than the neighboring creek valley, lost nine-
tenths of their blossoms ; while on another hill sixty feet high, nine-
tenths escaped. The lake of cold air which covered the top of the
smaller hill did not reach the summit of the larger.

The cultivation of the peach is rarely attempted in the southern
tier of counties in the State of New York. Proofs are not wanting,
however, that it might be entirely successful on selected ground. A
number of instances have been observed where peach orchards,
planted on the dry lands of the hills in different parts of this region,
have flourished and bore regularly ; at the same time that orchards in
the warm valleys below rarely yielded crops, and the trees them-
selves were sometimes destroyed.

These cases show the importance of elevated sites. A dry, firm
soil is, however, of great consequence. ‘The influence of a compact
knoll, rising but slightly above the rest of the field, has been
observed to save from frost the corn which grew upon it; while on
the more mucky or spongy portions of the rest of the field, radiat-
ing heat more freely, the crop has been destroyed. Cultivators of
drained swamps have found it necessary to plant such lands with
tender crops two or three weeks later in spring than the usual period
on upland. The successful cultivation of the peach and the grape,
on the gently swelling hills called szounds, in the western prairies,
while the crops are destroyed on the adjacent dark and porous soils
of the plains, affords another example. Sometimes the effect of
unfavorable soil more than over-balances that of situation. In some
of the hilly parts of western New York, where the highest land is
peaty, spongy, or springy, and the valleys dry and firm, the latter are
found best for the peach.

The preceding fa¢ts furnish strong reasons for believing that, in
large portions of the Northern States, where the cultivation of the
peach has been entirely relinquished in consequence of the only
attempts having been made in the warm valleys, abundant crops
might be regularly obtained by a proper selection of soil and locality.
Even much further south, the occasional destruction of tender fruits
points out the great importance of careful attention to situation.

48 Sotl, Manures, Situation, and Enclosures.

Jnfluence of deep Lakes and Rivers. Large bodies of unfreezing
water in the bottoms of valleys will reverse some of the preceding
rules, and the banks of such waters are peculiarly adapted to the
cultivation of tender fruits. They soften the severity of the cold,
by the large and warmer surface constantly presented ; on the other
hand, they chill the dangerous warm air which starts the buds in
winter, and they afford great proteCtion by the screen of fog which
they spread before the morning sun. Along the borders of the lower
parts of the Hudson, and on the banks of the Cayuga and Seneca
lakes, tender fruit-trees often afford abundant crops, while the same
kinds are destroyed only two or three miles distant. Along the
southern shore of Lake Ontario, the peach crop scarcely ever fails,
and the softening influence of that large body of unfreezing water
extends many miles into the interior. The same result is observed
in northern Ohio, bordering on Lake Erie ; and in western Michigan,
adjoining the great lake of that name.

Fruit-buds, as well as tender trees, are occasionally destroyed by
thawing by the morning rays, after a cold night. The proteétion
from these rays afforded by an eastern hill, buildings, or other screen,
has led to the erroneous conclusion that the destruction alluded to
was caused by the east wind.

It has frequently been observed that when the lower branches of
a peach-tree have been buried in a snow-drift, the crop thus covered
was saved. This has suggested the successful practice of training
peach-trees low, and covering the branches in winter with masses of
evergreen boughs. The rigidity of the stems prevents their bending
down ; but as the roots are more flexible, laying down has succeeded
by digging under on one side, the trees having been previously
trained flat for this purpose.

In localities exposed to the sweep of winter winds, belts of ever-
green or deciduous trees will be found of great service, In all
instances where the side of an orchard, exposed to prevailing winds,
is less successful and produétive than the opposite side, proof is
afforded that shelter would be beneficial ; belts, especially if of deci-
duous trees, standing too near fruit-trees have, however, rather
injured than benefited them. The orchards should be beyend the
reach of their shade and roots, and be well exposed to sun and
air.

Sotl, Manures, Situation, and Enclosures. 49

ENCLOSURES.

The skilful cultivator, after having prepared his ground, procured
the best trees the country affords, carefully transplanted them, and
given them watchful and laborious attention for years, feels a very
natural desire to partake of their fruits. But this he cannot do, in
many places, unless his fruit-garden is protected from the rambles
of idle boys. It cannot be denied that our country is rather remark-
able for its fruit-pilferers. It is feared it will continue to be so, until
public opinion shall place the young man who steals a pocket-book,
and the depredator of fine fruit, which has cost the owner as much
care and labor, and which money cannot replace, on precisely the
same level.

This formidable evil has deterred many from planting fruit-gar-
dens. The most quiet and secure protection is afforded by a good
thorn hedge. The English hawthorn, far to the north, will generally
succeed quite well for this purpose. ‘The buckthorn is extremely
hardy, has a thick dense growth, and is easily raised and trans-
planted ; but, except on very rich soils and with good cultivation, it
does not form a stout barrier. The Honey Locust is also very
hardy, but requires more care in cutting back and thickening ; it
may, however, be made into an excellent hedge for a fruit-garden if
the most thorny plants are selected. The Osage Orange, where the
winters are not too severe, is best of all. It is densely armed with
sharp thorns, and becomes impassable. It is only hardy on dry
ground, or near the line of an underdrain.

Two reasons have operated in preventing a more general and suc-
cessful adoption of hedges. One is the aversion so prevalent to
undertake anything which does not produce immediate results,
several years being required to make a perfect hedge. The other is
the almost universal notion, adopted without a moment’s thought,
that everything in the form of a tree must grow and take care of
itself. Hence we see, for every good well managed hedge, at least
one hundred bad and neglected ones. This remark applies with
more force to the attempts made with the Osage Orange than with
any other plant; for nothing that is ever used for hedges is more
sensitive under bad usage, or succeeds better if well treated, than
this. The privet and the buckthorn will usually present something
of a hedgy appearance with any kind of management; but the
Osage, unless well cultivated and properly sheared, will not exhibit

3

50 Sotl, Manures, Situation, and Enclosures.

even the semblance of a hedge. Hence, the common notion that it
has proved a failure.

Evergreen hedges are mostly employed as screens from observa-
tion and from winds ; but as intruders scarcely ever attempt to pass
where they cannot look through, perhaps they may yet be used as
efficient barriers. The American Arbor-Vitz is well adapted for this
purpose, but like the buckthorn, it will not grow well in the shade ;
hence, when closely sheared, the interior branches are bare. Instead,
therefore, of being sheared in the common way, it should be short-

Fig. 55. Fig. 56. Fig. 57.

Trimming hedges.

ened back. The close growth of a smoothly shorn surface, darkens
and kills the interior foliage, as shown in Fig. 55. Fig. 56 represents
the same shortened back, or rather ¢#inned back, admitting the light
within. Fig. 57 shows how this is done, the cut being made at a
fork 4, or still shorter at a.

The hemlock, although hardly stout enough for a hedge until it
has grown many years, forms one of the most perfect and beautiful
screens in existence, and it would prove a fine shelter for trees
against the wind. Its fresh, deep, green color is unsurpassed ; and
its denseness of growth in consequence of its quality of growing in
the shade, is scarcely equalled. The Norway spruce will probably
prove a fine hedge-tree. It grows with great vigor, and may be
freely shortened back.

The Osage Orange grows rapidly if well cultivated ; and in order
to insure a perfectly continuous and even hedge, the young plants
must be allowed to swell their buds before they are set out, that all
dead and feeble plants may be rejected. The first winter a light fur-
row should be ploughed upon it, to protect and drain it at the same
operation. The soil should be kept deep and mellow by cultivation,
at least four or five feet on each side, instead of allowing it to grow
up with weeds and grass, as is usual ; and, if possible, it should be

Soil, Manures, Situation, and Enclosures. 51

placed nearly over a tile drain, which will contribute greatly to its
endurance of winter.
The following figures (some of which are reduced from those in

Fig. 58.—Badly pruned hedge.

Fig. 60.

Warder on Hedges), will show how this, and indeed all hedges,
should be sheared.

The negleét of cutting down at the commencement, causes the
hedge to become thin and narrow, and full of gaps at the bottom
where it should be the thickest ; and dense and impenetrable only at
the top, where this is less essential. In other words, the hedge
becoming wrong-side-up, or mounted on stilts (Figs. 58 and 50).

Fig. 62.—First year, RRS
newly set out. Fig. 63.—Beginning
of second year.

The appearance of the young hedge just before cutting down the
first time is shown at a, Fig. 60, and the cut portion at J. It is
almost impossible to induce a novice to cut “this fine growth;” he

52 Sotl, Manures, Sttuation, and Enclosures.

thinks it will “ruin” his young and promising fence. Yet if the
work is omitted, it will in a few years appear as in Fig. 61.

The following is the regular order of working each successive
year. Fig. 62 represents the plant the first year, or a few weeks
after setting out; it has been cut down nearly to the surface of the
earth, the tap-root trimmed off, and the young shoots as starting
from itat @ It should grow untouched at least one year—some
prefer two years, in order that the roots may become thoroughly
established. Its appearance the beginning of the second year is
shown in Fig. 63, when it is cut down again near the line, 4, to

=

Fig. 64.—Begtuning of third year.

thicken it at the bottom. The result of this cutting down is shown
in Fig. 64, which is the same plant after further growth, and which is
again to be cut down at the line ¢, this may be done in the spring
of the third year, if the hedge has been well managed and kept vigo-
rous. This shearing will not
be more than four or five
inches high. Nervous people
“cannot bear” thus to cut
down their beautiful growing
hedges—and of course never
have a good one. But if the
work has been unflinchingly
Sey done, the hedge will present
Fig. 66.—Beginning of fourth year. by early summer of the third
year, the fine broad-based,

thickened appearance at the bottom, represented by Fig.65. The
next pruning, to be done at the beginning of the fourth year, is
shown in Fig. 66, as indicated by lines meeting at ¢, when the hedge
for the first time begins to assume the form of a roof. The previous
shearings (or rather mowings) are shown by the dotted lines ¢ and @.
Fig. 67 shows the subsequent cuttings—first by the lines meeting at

Soil, Manures, Situation, and Enclosures. 53

h, and afterwards at 0. The latter may be straight, as the previous
ones, or in the form of a gothic arch, as shown by the figure. This
brings the hedge to the close
of the fourth year, when it
will begin to form an efficient
barrier, if it has been well
cultivated and pruned. Its
breadth at bottom will be
nearly double its height.
Future years will give it more
height ; but it must be espe-
Cially observed to keep it
always narrow at top, so that
the foliage above shall not shade that below, nor injure the broad
thick growth at bottom.

FTook to Trim Hedges. With a common corn-knife, like that
shown in Fig. 68, one man has trimmed from half to three-quarters

| ae,

Fig. 68. Fig. 69.

of a mile of four years’ hedge on both sides in a day—striking
upwards and cutting it to a peak in the middle, like the roof of a
house. Subsequently, with a longer handle and straighter blade, as
in Fig. 69, he was enabled to work more easily and rapidly. As the
hedge becomes older, the labor will probably be somewhat increased.

CHAPTER VI.

TRANSPLANTING.

ORCHARDS are usually set out, where the soil is good, with no
other preparation than good ploughing. But where the soil possesses
only moderate fertility, if the best growth and finest fruit is desired,
it must receive additional preparation. When marketing and profit
is the chief object, this preparation is of great importance, as the
finest fruit often brings double the price obtained for that of com-
mon quality. The following directions are therefore worthy of
attention.

Preparing the Ground and Manuring. Ground intended for trees
must be secure from danger of being flooded in wet seasons, and
from all liability of becoming water-soaked beneath the surface. If
not naturally dry enough, it must be thoroughly underdrained.

The next requisite is to deepen and enrich the soil by érenching,
unless naturally or previously exactly fitted for trees. The same
result may be attained by digging very large holes, say eight feet in
diameter, and a foot and a half deep, and filling them with rich earth.
But a better way is to plough the whole surface to nearly that depth,
and to enrich it well by manuring. A common plough will descend six
or seven inches ; by passing another plough in the furrow—that is, by
trench-plowing—the soil may be loosened to ten inches or a foot.
But by means of a good subsoil-plough in the common furrow, a
depth of fifteen to eighteen inches may be reached. Now, to work
the manure down to that depth, and make the whole one broad
deep bed of rich soil, it must be first spread on the surface evenly
after the whole has been well subsoiled, then harrowed to break it
fine and mix it with the top soil, and then thrown down by a thorough
trench-ploughing. For although the trench-ploughing can hardly be
worked a foot in depth of itself, yet after a good loosening with the
subsoil-plough, it may be at once extended down a foot and a half.
If this is done in the fall, and another good ploughing given in spring,
the whole will be in fine condition for the reception of trees. Does

Transplanting. 55

this seem like a great deal of cost and labor? It is the very cheap-
est way of obtaining fine crops of the best fruit; for the strong,
long, and healthy shoots which will run up even the first year, and
the size, beauty, and richness of the fruit soon afforded from such an
orchard, kept well cultivated during its early years, will astonish
those who have never seen any but slip-shod culture.

In setting out large orchards, if the whole field cannot be deep-
ened, a strip of land ten feet wide extending across the orchard,
may be treated in the same way, in the centre of which each row is
to be set; and the intermediate spaces, constituting two-thirds or
more of the whole, may, if necessary, be prepared afterwards, by
the time the roots have passed the boundaries of the first.

LAYING OUT. ORCHARDS:

Every one will admit that an orchard handsomely laid out in
perfectly straight rows, is in every respect better than where the
trees are in crooked lines. An owner can feel no pride in giving
proper cultivation to an awkwardly planted orchard; and trees
standing out of line will be a constant annoyance to every plough-
man who is in the practice of laying perfectly even furrows.

Some planters take great pains in setting their trees, so that one
tree at the end of the row will hide all the rest when the eye ranges
through the line. But in securing this desirable object, a great deal
of labor is often expended in sighting in different direétions while
setting each successive tree, so that every row may be straight
every way. The following mode of laying out and planting will not
require one-twentieth of the labor commonly devoted, may be per-
formed under the direction of any common workman, and will give
rows that will range perfectly, not only in both direétions, but diago-
nally. The writer has found that two men would thus lay out from
thirty to forty acres in a day, with perfect precision for planting.

The first thing to do is to procure as many short pins or stakes, a
f2w inches long, as there are to be trees in the orchard. These
may be made by simply splitting short blocks or boards with an axe,
say half an inch in diameter ; or corn-cobs will answer a good purpose,
and may be more easily seen. Then procure a strong cord as long
as one side of the orchard, or, if the orchard is very large, as long
as each section may be, if necessary to divide it. Then, with a pole
or other measure, mark off the distances of the trees on this line,
sticking a common brass pin through at each place for a tree, bend-
ing it around the cord so that it will not come out. Red yarn

56 Transplanting.

sewed through and tied around the cord would be more visible than
pins ; but the latter are quickly found if the workman measures the
distance by pacing between them as he walks from one to the other
A new cord will stretch a little at first, but will soon cease to do so.
The easiest way to mark the spaces on the cord is to wrap it around
the ends of a board cut at the right length, so that every third coil
shall be a place for the pin. Thus, if the board is five feet long, by
marking every third coil at the end of the board we obtain spaces of
thirty feet. The field having been ploughed and fitted for planting, we
are now ready for operation. Select a still day, so that the wind will
not blow the cord out of place, and then stretch the line along one side
of the field, at a suitable distance from the fence where the first row
is to be. Make it as straight as possible, by drawing on it forcibly ;
a stout cord being better than a weak one on this account. If the
land be tolerably level, twenty or thirty rods may be measured off at
atime. Place flat stones or other heavy weights upon it at inter-
vals, to keep it in position; if there is some wind, care will be
necessary in making it perfectly straight before thus fixing it. Next,
drive in one of the short pegs or sticks at each point marked by the
pin already described. When this is done, one row will be marked.
Then remove the line, and mark each end of the field at right
angles to this in the same way. Lastly, mark the remaining side,
Before marking both ends,
it is safest to stretch the
line on the fourth side,
that all may be accurately
spaced. Next, to fill up
this hollow square with
the proper marks, stretch
the line successively be-
tween corresponding
sticks on the opposite
sides, and mark as before
till the whole is com-
pleted. If the work has
been carefully done, every
stake will be found to
range perfectly. Every
cord will stretch more or
less, but if stretched so
that the ends will come out even each time, which is attended with
no difficulty, the rows will be perfect, as shown in Fig. 70.

Fig. 70.
Staking out orchards.

Transplanting. 57

Next, take a strip of board, say about eight feet long and six
inches wide, as shown in Fig. 71, and cut a notch in one side at the
middle, just large enough to let in the stem of a tree. Bore a hole
through each end, exaétly at equal distances from this notch. Then,
whenever a tree is to be planted, place the middle notch around the
peg, and thrust two other pegs through the holes at the ends.
Then take up the board, leaving these two pegs, dig the hole,
replace the board, and set the tree in the notch. Proceed in this

Fig. 71. Fig. 72.

way till the whole orchard is planted. It is obvious that the trees
will stand precisely where the first pegs were placed, and will range
in perfect rows. A large number or series of the two pins may be
set successively by the board, so that a number of workmen may be
digging and planting at the same time. It is of no importance in
what direction the board is placed, as the pin and the tree will occupy
the same spot, as shown in Fig. 72, the row extending from a to J.

Transplanting. Very few fruit or ornamental trees ever remain
where they first came up from seed, but nearly all are removed one
or more times, to the spot where they are finally to remain. For this
reason, transplanting becomes a most important operation. Ifa tree
could be removed with all its roots, including the numerous thread-
like radicles, and all the spongelets, and placed compactly in the
soil, precisely as it stood before, it would suffer no check in growth.
The nearer we can approach this condition, therefore, the greater
will be our success.

As a general rule, roots extend as far on each side of the tree as
the height of the tree itself. If, for instance, a tree be five feet
high, the roots will be found to extend five feet on each side, or to
form a circle ten feet in diameter. This rule will not apply to slen-
der trees, which have become tall by close planting, but to those
that are strong and well developed. The great length of the roots
is often shown by trees which send up many suckers, as the silver
poplar and locust, which may be seen to extend over a circle much
greater in diameter than the height of the tree.

Many persons “wonder” why trees are so much checked in
growth by common transplanting, or why they so often die from the

3*

58 Transplanting.

operation. They would not be surprised, if they saw the common
destruction of the roots in taking them up. Fig. 73 represents a
nursery tree with its roots entire; the dotted lines show where the
spade is commonly set for the purpose of lifting; Fig. 74 is the tree
after taken up, when more than nine-tenths of the roots are cut off—
sometimes it is as badly mutilated as in Fig. 75. Fig. 76 exhibits
the same as removed by careful nurserymen.

EA GE Sie: Aa re

aa
eye ~ i,
4 — f eg 1

Fig. 74. Fig. 75. Fig. 73. Fig. 76.
Modes of digging nursery trees.

In taking up the tree, the spade should be set into the earth ata
distance from the tree, and the whole carefully lifted, not forcibly
withdrawn, from the soil. Or, so much of the earth should be sepa-
rated in a circle by the spade, that when the tree is withdrawn, a
large portion of the soil may be lifted with it with the small fibres.
In the following figure, @ indicates the trunk of the tree; 44 the cir-
cle of roots cut off with the spade in a hasty removal; and without
this circle, the rest of the roots which are left in the earth (Fig. 77).
The same is shown by the dotted lines in Fig. 73.

In ordinary, or even very careful practice, a part of this wide net-
work of fibres must necessarily be separated from the tree. It is
evident then, that the usual supplies of sap to the leaves must be in

Transplanting. 55

part cut off. Now the leaves are constantly (during day) throwing
off insensible moisture in-

to the air; and good-sized : \ iNd ;
trees thus give off daily ‘ / oR Ba
many pounds. Reduce wat ad eh EO, Yi;
the supply from below, a Pee ~ LY mee
and the leaves cannot as i ta Jy VE ps
ae and if the re- = oan Lo
duction is severe, the tree = Nha KEL
withers and dies. pa ee rq KS
The remedy consists in iY ee
lessening the number of (Je Kee
leaves, so as to corre- ZAC 4 al
spond with the diminished a) oe we, y Na
supply. This may be 4) ait aes

done by shortening back
every shoot of the pre-
vious year to one-quarter
of its length, and in extreme cases, every shoot may be shortened
back to ove strong bud, just above the previous year’s wood. Cut-
ting off large branches at random often quite spoils the shape.
Fig. 78 represents an unpruned tree, and Fig. 79 the same with
the shoots shortened back.

Where peach and other trees have been once a year trimmed up

Fig. 77-

ows

Cte BEE INE

i aad

: ha a Se 2 oo i
Fig. 78. Fig. 79. Fig. 80. ‘Fig. 8r.
to a single stem, while in the nursery, the mode of shortening is
shown by Figs. 80 and 81.

60 Transplanting.

A few experiments only are needed to convince any one of the
advantages of thus cutting in the shoots. Some years ago an
orchardist carefully transplanted one hundred and eighty apple-
trees into good mellow soil. The roots had been cut rather short in
digging. One-half had their tops shortened back, so as to leave
only one bud of the previous season’s wood ; the heads of the other
half were suffered to remain untouched. The season proved favor-
able. Of the ninety which had their heads pruned, only ¢we died,
and nearly all made fine shoots, many being eighteen inches long.
Of the ninety unpruned, ezg/¢ died ; most of them made but little
growth, and none more than six inches. Both the first and second
year, the deep green and luxuriant foliage of the pruned trees afford-
ed a strong contrast with the paler and more feeble appearance of
the other. A similar experiment was made with seventy-eight
peach-trees, of large size, three years’ growth from the bud. One-
half were headed back; the rest were unpruned. The season was
rather dry, and ¢we/ve of the thirty-nine unpruned trees perished ;
and only ove of those which were headed back. The unpruned
which survived lost parts or the whole of the upper portions of their
branches ; the pruned made fine bushy heads of new shoots. In
another instance, trees only one year’s growth from the bud, trans-
planted in the usual manner unpruned, were placed side by side
with others of four years’ growth, and with trunks an inch and a
half in diameter, the heads being pruned to one-quarter their size.
The growth of the former was feeble; the large trees, with pruned
heads, grew vigorously.

The degree to which this shortening should be carried must de-
pend much on climate. In the cool moist atmosphere of England,
the leaves perspire less, and a larger number may remain without
exhausting the supply from the roots. In this country the perspira-
tion is more rapid, and fewer leaves can be fed, until new roots fur-
nish increased supplies.

Cutting back after the buds have swollen, or the leaves expanded,
seriously checks growth, and should never be performed except
on very small trees, or on such as the peach, which quickly repro-
duce new shoots.

Trees which quickly reproduce new shoots, as the peach, may be
more closely shortened back than others having a less reproductive
power, as the apple. The cherry throws out a new growth still
more reluctantly, and hence more care is needed in digging up the
roots entire.

Preparing the roots. Before a tree is set in the earth, all the

Transplanting. 61

vruised or wounded parts, where .cut with the spade, should be
pared off smoothly, to prevent decay, and to enable them to heal
over by granulations during the growth of the tree. Then dip
them in a bed of mud, which will coat every part over evenly, and
leave no portion in conta¢t with air, which accidentally might not
be reached by the earth in filling the hole. The bed of mud is
quickly made by pouring into a hole a pail of water, and mixing it
with the soil.

Selling the tree. It should not be set deeper than it stood before
removal. Setting it upon the surface of the ground without any
hole, and placing a bed of fine earth upon the roots to the usual
depth, is preferable, and on shallow or unprepared soils, or such as
are quite clayey and rather wet, has been quite successful. When
placed in the unfilled hole, if it is found to be too deeply sunk, a
mound or hillock is to be made under the centre to raise it suffi-
ciently, and the roots separated and extended to their full length.
Fine rich mould is then to be sprinkled or sifted over, taking care
to fill all the interstices, and using the fingers to spread out all the
fibres during the operation. The mellow earth should rise two or
three inches above the surrounding surface, to allow for its subse-
quent settling.

In nearly all soils, the use of water in settling the earth among the
roots will be found eminently serviceable. Dashing in a few quarts
before the hole is quite filled is the more common way; but an
admirable mode is to settle the fine earth as it is constantly sifted
in, by a regular shower from the watering-pot, one man holding the
tree, a second filling in the earth, and the third applying the water.
By this process the roots are not disturbed in their position, and
every cavity about them is filled in the most perfe¢t manner. The
trees will be found to maintain their position better than when pul-
verized earth alone is used; for although they may at first be easily
moved while surrounded by the half-liquid mass, in a few hours
the earth around them will absorb the superabundant moisture, and
they will become as firm as when they have stood for weeks in their
new position.

Stiffening against the wind. Newly-planted trees, being a¢ted
on as levers by the wind, often press aside the earth about their
stems, and make an opening down to the roots, which in conse-
quence suffer from both drouth and disturbance. There are two
ways to prevent this disaster. In autumn transplanting, the best
way is to embank a mound of earth about the stems, from ten to
eighteen inches high, as the size of the tree may require, Fig. 82.

62 Transplanting.

This mound performs the triple office of stiffening the tree, exclud:
ing mice, and covering the roots from frost. Only a few seconds
are required to throw up one of these conical heaps of earth. After
the tree commences growing, the mounds are removed. Trees
which have had their heads lightened by the shortening process
already described, will not often need any other protection.

But when the trees are large, or the situation is windy, staszng
becomes necessary. If driven before the roots are covered, the
stakes may be erect, as in Fig. 83; if driven afterwards, they may
be slanting ; and in both cases straw bands should be first wrapped
once round, to prevent the trees from chafing.

The accompanying figure (84) shows the mode in which the stake
is driven into the bottom of the hole before filling in.

Fig. 83. Fig. 84.
Transplanting trees on the surface. On another page the advan-
tages are pointed out of
sometimes setting trees on
the surface of the soil.
This mode of transplanting
is undoubtedly the best on
all heavy soils that cannot
be thoroughly drained. The
annexed figure (85) exhibits
distin@tly this mode of plant-
ing, the dotted line indicat-

ETS __..... ing the common surface of
iss “Fig. 8s. ~~ the earth, on which the tree

is set, and the low mound
raised upon the roots. This not only gives the roots a deeper
soil, but prevents the water from settling among them. By throw.

Transplanting. 63

ing the furrows occasionally towards the rows, the raised surface
will be maintained, and a furrow left between for drainage.

Watering. A very common error is the belief that trees need
frequent watering before they are in leaf. Deluging the roots while
in a partially dormant state, is as hurtful to trees as to green-house
plants, and a continued repetition of it is almost certain death.
When a plant is in a state of rapid vegetation, large quantities of
moisture are drawn up by the leaves and thrown off; but while the
buds are unexpanded, the amount consumed is very small. Fruit-
trees sometimes remain with fresh and green branches, but with
unswollen buds, till midsummer. Instead of watering such at the
roots, let the tops be wet daily at evening, and it will in nearly all
cases bring them into active growth. When the tree is much
shrivelled, wrapping it loosely in straw, or better, in moss, and
keeping the whole in a damp state, will in most cases restore it.

After the leaves are expanded, a more copious application of
water becomes useful; but it should never be performed, as so fre-
quently done, by flooding the tree at one tinre and allowing it to dry
at another ; or by pouring the water on the surface, which it hard-
ens, and never reaches the roots. Keeping the soil finely pulverized,
and if necessary, with an additional shading of hay or straw thickly
spread over the surface, will preserve a sufficient and uniform
degree of moisture.

The following sucessful treatment in transplanting, in cases that
appeared almost hopeless, was prattised by the late S. G. Perkins,
of Boston:

“Some ten years ago I imported from Paris two hundred and ten
pear-trees on quince-stocks, whose roots, on their arrival, I found
to be entirely black and dead. I shaved off with a drawing-knife all
the roots down to the stump. These I planted in trenches, tying
them to crossbars to keep them firm, and then filled up the trench
with good soil. The heads and bodies of these trees were regularly
washed in dry weather until they began to sprout, which most of
them did in abundance during the summer, and I finally saved out
of the whole number one hundred and seventy-four, which became
as well rooted and as good trees as any in my garden.

“This has happened more than once. Three or four years ago I
imported, among other trees, twenty plum-trees, from six to seven
feet high, the heads of which had been budded the previous year in
France. These buds had grown from nine to twelve inches long,
and were perfeétly fresh when they arrived; but the roots, on exa-
mination, were found entirely dead. Two of these I gave away

64 Transplanting.

One was good for nothing, and the other seventeen I planted in
my garden, having cut out all the roots that had fibres, they being
entirely dead, One of my men said I might as well plant my
walking-stick, Sixteen of these are now flourishing trees, well
grown and well rooted, new roots being induced by means of wash-
ing the upper part of the tree.”

Watering the roots, even of fast-growing trees, will rarely become
needful if the soil is deep and is kept mellow. But whenever it is
performed, the surface earth should be thrown off, the water poured
in, and the earth replaced, This will admit the water at once to the
roots, and leave the surface mellow ; while by watering, the top of
the ground, the water will perhaps fail to reach the dry soil below,
but only serve to harden and bake the surface.

Mulching, or covering the ground about a tree with straw, coarse
barn-yard litter, or, what is still better, leaves from the woods, will
in nearly all cases obviate the necessity of watering. It is an excel-
lent protection against midsummer drouths, which so often prove
destructive to newly-transplanted trees after they have appeared in
leaf, and is a good substitute for mellow culture in places where
good cultivation cannot be given. It should never be omitted for
newly set cherry-trees. A correspondent of the Horticulturist
mulched fifty trees out of one hundred and fifty, all of which had
commenced growth alike. Those which were mulched all lived,
Of the hundred not mulched, fifteen perished. The weather was
hot and dry at midsummer,

Trees received From a distance, and injured by drying, should
immediately have their roots coated by immersion in a bed of mud ;
and then the whole stems and branches buried in moderately moist
earth for a few days. They will gradually absorb moisture, through
the pores in the bark, and resume their freshness. Plunging into
water, as sometimes practised, is more liable to induce decay by
water-soaking,

Season for Transplanting. Trees may be removed from the soil
at any time between the cessation of growth in autumn and the
swelling of the buds the following spring. The operation may be
performed first in autumn with those which drop their leaves soon-
est; but any tree, when not growing, may, by stripping its leaves,
be removed safely. If left on, they will invariably cause the shrivel-
ling of the bark, in consequence of the large amount of moisture
they are always exhaling, and which cannot be restored through the
roots while they are out of the ground,

The rule must vary somewhat with circumstances. Tender trees,

Transplanting. 65

as the peach and apricot, generally succeed best if set in spring,
unless in a warm, dry soil, in a sheltered place, and in a climate not
severe. It may be added, that soils rather wet, or liable to become
soaked with water before freezing, should never receive trees in
autumn. The rule should be carried one step farther; such soils
should never be set with trees at all. They are unfit until well
drained. Much of the “bad luck” that occurs, is from wet sub-
soils.

As a general rule, all hardy trees are best set in autumn, if soil,
aspect, and climate are favorable. They get an earlier start in
spring.

It is commonly best to dig up trees in the autumn from nurseries
in any case, whether for fall or spring setting. If sent long dis-
tances, they will be on hand and may be set out early. They may
be heeled in, and be more effectually secured from freezing, than if
standing in the nursery rows. In heeling in, seleét a dry, clean,
mellow piece of ground, with no grass near to invite mice; dig a
wide trench, lay in the roots sloping (Fig. 86), and cover them and
half the stems with fine mellow earth ; f// zx carefully and solid all
the interstices among the roots; doing this work imperfectly often
results in loss; if well performed, it never can. If much danger is
feared from mice, it is better to place the trees erect in the
trench (Fig. 87), and round up the whole surface about them; but,
being more exposed in this position, they should be placed in a
sheltered situation from the winds.

Fleeling-in sloping. FTeeling-in ereé?.

With the precautions above mentioned, it is, however, a matter
of small consequence at which season trees are put out, provided
the work is well done. It is at least a hundred times more impor-
tant to give them good mellow cultivation afterwards. Here is

66 Transplanting.

where so many fail. Some dig little circles about their trees, which
is scarcely better. The whole surface must be cultivated. It is for
this reason that trees often do best set in spring—because in one
case the soil settles, hardens, and crusts through winter, but is lett
mellow after spring setting. This difference could not exist if the
mellowing of the soil were properly attended to.

When the soil is a heavy clay, and holds water like a tub, tender
trees are in great danger from autumn transplanting, unless provi-
sion is made for draining the holes, which may be effected by run-
ning a deep furrow from one hole to the other, along the line of
trees, and using brush, corn-stalks, or straw, as a temporary under-
drain for the water to soak away.

Transplanting may be performed in winter, whenever the ground
is open and the air above freezing ; but roots which are frozen while
out of the ground, will perish unless they are buried before thaw-
ing. :

The sése for transplanting must vary with circumstances. Five
to six feet high is commonly large enough, but those much larger
may be successfully removed if they have been previously prepared
by shortening the long roots to induce the emission of a mass of
smaller fibres near the centre or stem. This is done one year pre-
viously, by running a spade into the earth in a circle about the foot
of the stem, if the tree yet stands in the nursery, or by cutting a cir-
cular trench around the tree if it is a large standard in open ground.

On a review of the essential requisites for successful transplant-
ing, they may be summed up briefly as follows :

1. A previous preparation of a rich deep bed of mellow earth to
receive the roots, and land which cannot be water-soaked.

2. Removing the tree with as little mutilation of the roots as
practicable.

3. Paring off the bruised parts.

4. Shortening-in the head, in a greater or less degree (before the
buds swell), to correspond with the necessary loss of roots.

5. Immersing the roots in mud.

6. Filling the fine earth carefully among the roots, spreading
them all out with the fingers.

7. Planting no deeper than before.

8. Staking or embanking, when necessary, to prevent injury by
the wind.

9. Watering the stems and branches only, before the appearance
of the leaf.

to. Mulching, where danger of midsummer drouth is feared.

Transplanting. 67

The following additional rules, self-evident to men of experience.
are continually disregarded by novices in setting out orchards and
fruit gardens :

1. If the roots of a tree are frozen out of the ground, and thawed
again in contact with air, the tree is killed.

2. If the frozen roots are well buried, filling all cavities before
thawing any at all, the tree is uninjured.

3. Manure should never be placed in contact with the roots ofa
tree, in setting it out, but old finely pulverized earthy compost an-
swers well.

4. A small or moderate sized tree at the time of transplanting
will usually become large and bearing sooner than a larger tree
set out at the same time, and which is checked in growth by
removal.

5. To guard against mice in winter with perfect success, make a
small, compact, smooth earth mound nearly a foot high, around the
stem of each young orchard tree.

6. The roots of a tree extend nearly as far on each side as the
height of the tree ; and hence to dig it up by cutting a circle with a
spade half a foot in diameter, cuts off more than nine-tenths of the
roots.

7. Watering a tree in dry weather affords but temporary relief,
and often does more harm than good, by crusting the surface.
Keeping the surface constantly mellow is much more valuable and
important—or if this cannot be done, mulch well. If watering is
ever done from necessity, remove the top earth, pour in the water,
and then replace the earth—then mulch, or keep the surface very
mellow.

8. Shrivelled trees may be made plump before planting, by cover-
ing tops and all with earth for several days.

g. Young trees may be manured to great advantage by spreading
manure over the roots as far as they extend, or over a circle whose
radius is equal to the height of the tree, in autumn or early winter,
and spading this manure in in spring.

10. Never set young trees in a grass field, or among wheat, or
other sowed grain. Clover is still worse, as the roots grow deep,
and rob the tree-roots. The whole surface should be clean and .
mellow ; or if any crops are suffered, they should be potatoes, car-
rots, turnips, or other low-hoed crops.

11. Constant, clean, and mellow cultivation is absolutely neces-
sary at all times for the successful growth of the peach-tree, at any
age ; it is as necessary for a young plum-tree, but not quite so much

68 Transplanting.

so for an old one; it is nearly as essential for a young apple-tree,
but much less so for an old orchard; and still less necessary for a
middle-aged cherry-tree.

Registering Orchards. Much inconvenience and often many mis-
takes arise from not preserving the names of varieties in young
orchards. The trees are received, correétly labelled, from the nur-
sery ; the labels are left on till the wires cut the limbs, or until effaced
by time, and the sorts are forgotten. In a few years the trees begin
to bear, but the names being gone, the owner consults his neigh-
bors, and probably receives very erroneous names, and thus mis-
nomers are multiplied for want of a timely record.

DISTANCES FOR PLANTING TREES.

Persons about to plant orchards and fruit-gardens, are often at a
loss to know the most suitable distances to place the trees. The
guiding rule should be to allow space enough that when the trees
attain full size, the sun’s rays may freely enter on each side. The
roots as well as the tops should have free space. As a general rule,
the tops should never approach nearer than one-half their diame-
ter.

Some varieties of the same kind of fruit grow to a much greater
size than others, but as an average, the following distances may be
adopted, varying with the amount of land and with the wishes of the
owner, whether to obtain zzsediately a large amount from a small
space, or to make a permanent orchard that shall long continue
without becoming crowded. ;

Apples. In fertile districts of the country, where the trees may
attain great size, and where there is plenty of land, forty feet is the
greatest distance required. The usual distance is two rods or
thirty-three feet. Where the most is to be made of the land, and
where thinning-in the limbs is practised when the trees become too
large, twenty-five feet distance may be adopted. For pyramids on
apple-stocks, fifteen feet ; for pyramids or dwarf standards on Dou-
cain stocks, ten feet; for dwarf round-headed trees on paradise
stocks, eight feet.

Pears. Large growing standard varieties, on pear-stocks, twenty
to twenty-five feet ; dwarf standards on quince (with stems pruned
up, two or three feet, the heads with natural growth, or slightly
thinned by pruning but once a year, for orchard culture), twelve
feet; pyramids on pear-stocks, twelve to fifteen feet; on quince,
ten or twelve feet. It should never be forgotten that pears on

Transplanting. 69

quince should be so placed as to admit of high or enriching cultiva-
tion.

Peaches. It is usual to allow about twenty feet for peach-trees
that are never shortened-in, but permitted to spread out and take
their natural course. But if shortened-in annually as they should
be, or even triennially, by cutting back three-year branches, they
may occupy only twelve or fifteen feet. Peach-trees budded on the
plum, which reduces their growth a little, may be kept cut back so
as to require a space of only eight or nine feet.

Cherries. Common standards, twenty feet apart; pyramids on
common stocks, fifteen feet; on Mahaleb stocks, ten feet. Dukes
and Morellos require only three-fourths of this space.

Plums. Standards, fifteen feet ; pyramids, eight to ten feet.

Apricots. One-fourth more space than for plums.

Quinces. Six to eight feet.

Grapes. Most vigorously growing native sorts, on enriched soils,
may be ten to fifteen feet apart ; on a poorer soil, moderate growers
may be six to eight feet apart.

Gooseberries and Currants. Four to five feet.

Raspberries. Three or four feet.

Blackberries. In rows eight feet apart.

For the above distances, the following is the number of trees
required for an acre :

40 feet apart, . - . : : . 27 trees.

33 ms . . . ° ; ‘ Fs ad
25 &s * . . . . * 69 sd
20 : - - 2 - 77 aeODe
15 a . 7 ° ° . ~ hog
12 a - 7 c A a GOs oo
fio CO Sn a eee es) atk See,

8 U2 . . . . . . 680 66

6 Ms . : P A . E205 =

4 2 ° ° ° ° - ape ©

CHAPTER VII.

CULTIVATION OF THE SOIL.

IN passing through the country, and visiting the grounds of fiuit-
growers, and examining the exhibitions of pomological societies, a
marked difference is observed in the same variety as grown on
different grounds. In one case it is small and poor flavored; in
another it is large, beautiful, rich, and excellent. The owner of the
poor fruit is much disappointed in what he expected to see, and consi-
ders himself as “badly humbugged” by the nurseryman who sold him
the trees. The successful cultivator takes his specimens to a fair,
and sweeps off the premiums by their delicious quality and excellent
appearance. Now, this question at once arises: What is the cause
of this difference? And it is just such questions as we like to hear
asked.

The first, and perhaps the most prominent cause, is caltivation.
Place a tree in grass-land, or give it no cultivation—let the surface
become baked hard, like flagging, or allow weeds to cover the sur-
face—and the tree will have a feeble growth, and the fruit, as a
necessary consequence, will partake of the condition of the tree.
A feeble tree will, of course, bear small fruit. Hence, one reason
why young trees often produce larger and finer specimens than old
and stunted trees. Cultivation alone has often changed both size
and quality in a surprising degree. Some years ago a few trees of
the Seckel pear were observed to bear very small fruit—they were
then standing in grass. Subsequently the whole surface was sub-
jected to good cultivation. The next crop had pears at least triple
the size of the former. A St. Ghislain tree, on another place, bore
at first when standing in grass-land, and disappointment was felt by
the owner at the small size and poor quality of the fruit. A herd
of swine accidentally rooted up the grass and reduced the ground to
a mellow surface. The pears that year were greatly increased in
size, and so much improved in flavor that they would not have been
recognised as the same sort. The Duchess Angouleme, when

Cultivation of the Soil. 71

large and well grown, is an excellent fruit. When small, it is per-
feétly worthless. T. G. Yeomans, of Walworth, N. Y., who has
been eminently successful in its cultivation, and obtained thirty-five
dollars per barrel for it, has found high culture of vital importance,
and has remarked that when the specimen does not weigh over
four ounces, it is no better than a raw potato; and this, we think,
has generally been found true. There is no question whatever that
this fine pear, as well as many other fruits, has been placed on the
rejected list by some planters for want of good management and
proper cultivation.

Good cultivation and thinning the crop cause all the difference
between those superb specimens of the pear which often grace the
extended tables, and fill the vast halls of our finest fruit exhibitions,
and such miserable fruit as we sometimes see borne on the grass-
grown, weed-choked, mice-gnawed trees of the slipshod farmer’s
grounds—planted out with hardly the expeCtation, but rather with a
sort of dim hope that they would grow and take care wholly of
themselves.

One of the best things that a horticultural or pomological society
could do, would be to place conspicuously on exhibition a colleGtion
of such fruit as might be raised with every advantage resulting from
good culture and judicious thinning; and another colle€tion beside
it with all the marks of small size and scabbiness which might be
expected from utter negleét. One colle¢tion should be marked,
“ FRUIT RAISED UNDER THE EYE OF VIGILANCE AND INDUSTRY :”
the other labelled, “ FRUIT GROWN UNDER NEGLECT.”

Cultivation is the more important, because it is not commenced
and finished in a day, but needs constant attention for years ; and
in ordinary practice it receives greater neglect. For, of the thou-
sands of trees which are every year transplanted in all parts of the
country, the assertion may be made with safety, that wore are lost
SJrom negletied after-culture, than from all other causes put toge-
ther.

To purchase and set out fine fruit-trees of rare sorts, in a baked
and hardened soil, whose entire moisture and fertility are consumed
by a crop of weeds and grass, might very aptly and without exag-
geration be compared to the purchase of a fine horse, and then per-
petually to exclude him from food and drink.

Here is the great and fatal error with a large portion who attempt
the cultivation of fruit. We may not incorre¢tly divide these into
three classes :

1. Those who, having procured their trees, destroy them at once

72 Cultivation of the Soil.

by drying them in the sun or wind, or freezing them in the cold,
before setting out.

2. Those who destroy them by crowding the roots into smal
holes cut out of a sod, where, if they live, they maintain a stunted
and feeble existence, like the half-starved cattle of a neglectful far-
mer.

3. Others set them out well, and then consider their labors as
having closed. They are subsequently sutfered to become choked
with grass, weeds, or crops of grain—some live and linger, others
die under the hardship ; or else are demolished by cattle, or broken
down by the team which cultivates the ground.

The annexed cut is a fair exhibition of the difference in results
between neglected management, as seen on the left, and good culti-
vation, on the right, as seen in trees five to ten years after trans-
planting.

Negle&ed trees. Well cultivated orchard.

A neighbor purchased fifty fine peach-trees, handsomely rooted,
and of vigorous growth ; they were well set out in a field containing
a fine crop of heavy clover and timothy. The following summer
was dry; and a luxuriant growth of meadow-grass nearly hid them
from sight. What was the consequence? Their fate was precisely
what every farmer would have predicted of as many hills of corn,
planted and overgrown in a thick meadow—very few survived the
first year.

Another person bought sixty, of worse quality in growth ; he set
them out well, and kept them well hoed with potatoes. He lost but
one tree; and continuing to cultivate them with low-hoed crops,
they now afford yearly loads of rich peaches.

Another neighbor procured fifty good trees. Passing his house
the same year late in summer, he remarked: “I thought a crop of
wheat one of the best for young peach-trees!” “Just the reverse ;
it is one of the worst—all sown crops are injurious ; all low-hoed

Cultivation of the Soil. 73

enes beneficial.” Well,” answered he, “I have found it so—my
fifty trees all lived, it is true, but I have lost one year of their growth
-by my want of knowledge.” On examination, they were found in
‘excellent soil, and had been well set out. All the rows were in a
field of wheat, except one, which was hoed with a crop of potatoes
The result was striking. Of the trees that stood among the wheat,
some had made shoots the same year an inch long, some two inches,
and a very few, five or six inches. While on nearly every one that
grew with the potatoes, new shoots a foot and a half long could be
found, and on some the growth had been two feet, two and a half,
and even three feet. Other cases have furnished nearly as deci-
sive contrasts. An eminent cultivator of fine fruit, whose trees
have borne for many years, remarks: “ My garden would be worth
twice as much as it is, if the trees had been planted in thick rows
two rods apart, so that I could have cultivated them with the plough.
' Unless fruit grows on thrifty trees, we can form no proper judgment
of it. Some that we have cultivated this season, after a long neglect,
seem like zew kinds, and the flavor is in proportion to the size.”
The ¢hick rows here alluded to, may be composed of trees from
six to twelve feet apart in the rows. This mode admits of deep and
thorough cultivation, and the team can pass freely in one dire¢tion,
until close to the row, where the soil need not be turned up so
deeply, or so as to injure the roots.. Fig. 89 exhibits this mode of
planting, and Fig. 90 another mode, where the trees are in hexa-

* HX * KKK K * Be 3 * 2 e

ee ee Ae

** XK KH KK ¥ ee Fk SS

es * = &

* eX KK KK KK ee ee Fo HE
Fig. 89. Fig. go.

gons, or in the corners of equilateral triangles, and are thus more
equally distributed over the ground than by any other arrangement.
They may thus be cultivated in three directions. For landscape
effect, this is undoubtedly better than any other regular order.

Trees are frequently mutilated in cultivating the ground with a
team ; to obviate this difficulty, arrange the horses when they work
near the line of trees, one before the other, or fandem. Let a boy
ride the forward one, use long traces and a short whipple-tree, and
place the whole in the charge of a careful man who knows that one

4

74 Cultivation of the Soil.

tree is worth more than fifty hills of corn or potatoes, and no danger
need be feared. In the absence of this arrangement, oxen will be
safer than horses. <A strong single horse will be sufficient for work-
ing near the rows, where the plough should run shallow, provided
the soil is not hard.

The annexed cut (Fig. 91) shows a
mode of constructing whipple-trees for
this purpose, so as to pass the trees free-
ly. It is made as short as the free action
of the animals’ legs will allow (about six-
teen inches for a_ single whipple-tree).
An iron strap is riveted so as to bend
round the end of the wood, turning in and
forming a hook inside.

In very small trees, most of the roots are within a few feet
of the stem, but their circumference forms an annually increasing
circle. Hence the frequent practice of applying manure, or digging
the ground closely about the base, as exhibited in the annexed
figure (92), is comparatively useless. Hence, too, the practice of

Fig. 91.

ody SSF SS .
pee en so oR RRR, Seg phtton Se
443222 — 2 ~ "22 eu _ ae oe sien

Fig. 92.

ploughing a few furrows only on each side of a row of large trees in
an orchard, is greatly inferior to the cultivation of the whole sur-
face.

Among the crops which are best suited to young trees, are pota-

Cultivation of the Soil. a6

toes, ruta-bagas, beets, carrots, beans, and all low-hoed crops. In-
dian corn, though a hoed crop, is of too tall a growth, shading young
trees too much by its formidable stalks. All sown crops are to be
avoided, and grass is still worse. Meadows are ruinous.

A chief reason of the fatal effects of sown crops, is the impossi-
bility of mellowing the ground by repeated cultivation. For this
reason, a low crop of peas has been found much worse than a heavy
growth of Indian corn.

Renovating Old Trees. When old trees become feeble, there is no
better way of imparting to them vigor than by wanuring. Instead
of adopting the more common practice of digging a circular trench
around them and filling this with manure, the operation may be per-
formed in a more perfeét and efficient manner by digging narrow
radiating trenches from within a few feet of the trunk, dire¢ctly from
it—this will prevent cutting many of the roots. The annexed dia-
gram (Fig. 93) will show the position of these trenches. These may
then be filled with a compost, made of
turf, stable manure, ashes, and per- |

haps a little bone manure—the turf \
to be the chief constituent, say one- *'
half or two-thirds—and the ashes Pat:
say one-thirtiethh The bone ma- “==

nure is not essential, as its constitu-
ent parts are in common manure in Nitec
small quantities. If this is done re ae
in autumn, the roots will be pre-

pared to penetrate it early in spring, 4 / e
and if the tree is not past reco- \

very, it may make a new growth.
The roots probably reach as far
each way as the height of the tree, and the trenches should extend
about the same distance. They need not be cut very near the tree,
as the roots are all large there, and would be more likely to be
injured and would be little benefited. The trenches should be only
the width of a spade, and be from two to four feet apart.

Old apple orchards always grow and bear best when kept under
cultivation. If the soil is, however, naturally or artificially fertile,
they succeed well in grass continually grazed short by sheep and
swine. These animals are useful in devouring the insects of the
fallen fruit, and assist in manuring the surface. An annual autumn
application of yard or stable manure, with a small portion of ashes—
or, in the absence of ashes, of lime—will commonly be useful. If

Fig. 93.

76 Cultivation of the Soil.

the orchard is only top-dressed, the application in autumn is of
great importance, that the soil may be soaked in winter or spring.
If ploughed in it should be done in spring, after the manure has
remained all winter on the surface.

When to Manure Orchards. Inquiry is often made as to the fre-
quency and amount of manuring or cultivation for trees. The
answer must be: ad according to circumstances. The question
again recurs : how shall we know what our soils need? The answer
is: observe the results of growth. An examination or analysis of
the soil will be of little use. But the trees will tell their own story.
If the soil is so rich that they make annual shoots of two or three
feet or more in length, without any cultivation or manuring at all
(which, however, is rarely the case), then it will be needless to give
additional care. Zhe annual growth is the best guide to treatment.
There are very few apple or other orchards which, after reaching a
good bearing state, throw out annual shoots more than a foot ora
foot and a half long, and many not half this length. The owner
may lay it down as an unalterable rule, that when his trees do not
grow one foot annually, they need more manuring or cultivation, or
both. By observing the growth he can answer all questions of the
kind referred to, without difficulty.

Management of Western Orchards. Lewis Ellsworth, one of the
most successful and intelligent fruit-growers in Illinois, says that
the loss in fruit-trees in that State within the last three years, is
millions of dollars—that it is attributed to the cold winters and dry
summers. But he asserts that to a great extent, this result has
arisen from their standing wfrofefed in a soil underlaid with a
retentive clayey-loam subsoil, which characterizes most of the prai-
rie land. He has adopted the practice of ridging his land, by
repeated ploughings, commencing at the same ridges and ending at
the same dead furrows; and where nursery-trees were formerly
thrown out by freezing, after ridging they stand throughout the
winter without injury, and make a better growth in summer. He
recommends the ridging system for all orchards, each row of trees
being placed on the centre of the ridge.

We have no doubt that draining would lessen the effects of severe
winters on fruit-trees in other regions than the West.

Arrangement to facilitate Cultivation. The following is an
arrangement of kinds of different sizes, into rows for cultivation
both ways with horse-labor. The larger sorts are in wide rows, as
explained on page 72. Fruits which are stung by the curculio
are planted at one end, and when the fruit is forming, pigs and

Cultivation of the Sort. 77

geese are confined to that part by the hurdle-fence a a, run across
for the occasion.

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4 e6e1/8 & BH OD
aN 2221/86 69846
a) $53,898 898% G&
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@ 28 92980
BQ BAG On Os BO
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Fig. 94—Fruit garden.

A plan of a fruit-garden, arranged in a similar manner, with full
details, is given in Chapter XI.

CHAPTER. VIII:

PRINCIPLES AND PRACTICE OF PRUNING.

A GREAT deal has been said and written on this subjeét, and much
bad praétice still prevails. Orchards are seen all through the coun-
try which have either been never pruned, or, if the work has been
performed, it has done more harm than good. Trees with trunks
trimmed up to three times the proper height, mutilated by the need-
less lopping of large branches, one-sided and totally destitute of sym-
metry, or filled with a mass of brush, may be seen through the
country. A perfect orchard is a rarity. The same remark will
apply to nurseries. The trees have been grown and trained with
very little attention to a perfect shape, the chief object of the owner
being to raise large trees in as little time as possible. The pur-
chasers of such trees, after setting them out, either give little atten-
tion, or, if they cultivate them well, allow them to form their own
heads. They may be too tall or one-sided, or distorted and irregu-
lar, no attention being given to shaping the heads when they are
young.

Pruning Young Trees at Transplanting. When young trees are
dug from the ground, the roots from necessity are more or less
bruised or mutilated. All these bruised or torn surfaces should be
. pared off smoothly with a sharp knife. If left untouched they
induce decay, and are unfavorable to the best healthy growth of the
tree—in the same way that a broken or bruised limb above ground
would furnish a dead stub or make a bad scar, while pruning it
smooth will cause it to heal over readily.

Pruning the Tops. Thrifty young trees usually have roots
extending as far each way from the foot of the stem as the height of
the tree. A careful examination will discover the whole surface of
the subsoil occupied with the small fibres of full-grown nursery-
trees (Fig. 95). It is obviously impossible, therefore, in digging up
to avoid cutting and leaving most of the roots behind ; and the tree
when reset is unable to sustain or feed for atime its leaves and

Principles and Practice of Pruning. 79

branches. A part must therefore be cut off to restore the balance,
corresponding in some degree with the loss of the roots. This may

Fig. 95.—Nursery rows—roots extending under the whole surfaces

be done by thinning out all the feeble shoots, so as to leave an even,
well shaped head, and then cutting back a part of each remaining
one-year shoot (Fig. 96). Judgment must be exercised as to the
amount to be cut away from the tops. The growth of new roots
depends on the assistance afforded by the leaves at the
top ; if the leaves are too few, the roots will not ex-
tend freely; if they are too many, the roots cannot
furnish proper supply for them, and they will be feeble
and sickly. Planters will learn a great deal on this
point by cutting away more or less on different trees,
and observing the result. Different kinds of trees re-
quire varying management in this respect. The peach,
for example, readily reproduces new shoots, and it may,
consequently, be cut back very freely ; two-thirds to
nine-tenths of each previous season’s shoot may be
removed without detriment. The grape, also, may be
very heavily pruned, as it throws out new vines with
great vigor. The cherry, on the contrary, is very sen-
sitive, and young trees have been nearly killed bya Fis: 96-4"
severe summer pruning. The young cherry shoots ate of dared
should never be cut back in spring more than half — ¢@dactsoung
their length. The pear and apple are intermediate,
and the heads should be moderately and not severely pruned.

The mutual relation between the roots and leaves has been already
alluded to. The leaves cannot exist without the moisture received
through the roots ; and the roots cannot grow without the nourish-

80 Principles and Practice of Pruning.

ment afforded by the leaves. The only exception is the temporary
supply furnished by the cells in the body of the tree. New roots
are commenced before the leaves expand, as may be seen on young
seedlings, the roots of which have been trimmed, and where the
new white fibres protrude just as the buds are swelling. The same
occurs on the roots of trees transplanted in autumn, after the leaves
have fallen; but this effect is only temporary, continued growth
requiring that both leaves and roots should work together. On the
other hand, the nutriment laid up in the cells will sometimes supply
the leaves for a short period, provided care is taken to furnish the
requisite moisture at their surfaces by means of a bell-glass to retain
a damp atmosphere. Cuttings are often thus started, a small por-
tion of leaves being allowed to remain upon them to assist in the
emission of new roots. But, if the leaves are placed in a dry air,
they soon pump out and carry off the moisture, and the shoot, leaves
and all, withers ina short time. If all the leaves had been cut off, the
shoot would remain plump much longer—a fa¢t well known to nur-
serymen and others who preserve scions for budding.

Proper Time for Pruning. Many cultivators have been misled
into the opinion that early summer is the best time to prune, from
the fact that the wounds heal more readily. Pruning after the tree
has commenced growth has a tendency in nearly every instance to
check its vigor. For this reason, where the rapid formation of
young wood is desired, the work must be performed before the buds
begin to swell. Some planters have objected to shortening-in the
shoots of newly-set trees, because by doing the work too late, or
after the leaves were partially or wholly expanded, they have injured
and not benefited them. Any one may easily satisfy himself on
this point by pruning-back the heads of a dozen trees early in the
season, and leaving those of another dozen until the leaves have
opened. They will present the appearance represented in the fol-
lowing figures, before the close of summer—the first (Fig. 97), with
strong, thrifty shoots ; the latter (Fig. 98), with short, stunted growth.

There may be an exception to this general rule, where a slight
amount of pruning in summer, not sufficient to produce any mate-
rial check in growth, may be useful in improving the shape of the
tree ; such, for example, as the removal of an occasional unneces-
sary shoot or one-sided branch.

As fresh wounds always render trees more liable to be affected by
intense cold, quite hardy trees only may be pruned any time during
winter. On those inclining to be tender the operation should be
deferred till towards spring.

Principles and Practice of Pruning. 81

Pruning, as affecting Fruitfulness. As a general rule, the rapid
formation of leaves and wood is adverse to the produ¢tion of fruit.
On the other hand, the slow growth of the wood favors the forma-

Fig. 97.—Head of young tree pruned before Fig. 98.—Head of young tree pruned
the leaves had expanded. after the leaves had expanded.

tion of fruit-buds and the produétion of heavy crops. These two
adverse tendencies may be more or less controlled by pruning.

When the too numerous branches of a tree produce more leaves
than can be properly supplied with nourishment, resulting in a feeble
or diminished growth, new vigor may be often imparted by judicious
pruning, directing the sap into a smaller number of channels, and
thus increasing its force; for example—peach trees, after bearing
some years and yielding smaller fruit than on fresh young trees, will
assume all their former thriftiness by partly cutting-back the heads.
Dwarf pear-trees, which have not been sufficiently manured and
cultivated, whose pruning has been negle¢ted, and heavy bearing
allowed for a number of years, have been restored by severely prun-
ing-back the branches and thinning out the fruit-spurs. In all such
operations as these, it is indispensable to observe the rule already
given to do the cutting-back in winter or early in spring, before
the buds have swollen. If trees are too thrifty and do not bear, a
check may be given, and many of the leaf-buds thus changed to
fruit-buds by a continued pinching-back during summer.

The produétion of fruit-buds may be accomplished artificially by
checking the growth of vigorous trees ; but such treatment, out of

4*

82 Principles and Practice of Pruning.

the ordinary course of nature, though sometimes useful, should be
cautiously applied, as the first crop gives still another check, and
often materially injures the tree and the quality of its subsequent
crops.
Summer Pruning. Another and an unobjectionable mode of
attaining the same end, is sumer Pruning, which is effected by pinch-
ing off the soft ends of the side-shoots after they have made a few
inches growth. In these the sap immediately accumulates, and the
young buds upon the remainder of these shoots, which otherwise
would produce leaves, are gradually changed into fruit-buds. To
prevent the breaking of these buds into new shoots by too great an
accumulation of the sap, a partial outlet is left for its
escape through the leading shoot of the branch,
which at the same time is effecting the desired en-
largement of the tree. In the annexed figure (Fig.
99), a branch is represented with its side-shoots thus

| undergoing conversion into fruit-spurs, the dotted
lines showing the position which these shoots would
have taken if left unpinched.

It will be seen that two great objects are here at-
tained—the fruitfulness of the tree, and the increased
vigor of the leading-shoot, by directing the surplus
sap to its growth.

Fig. 99. This constitutes essentially the art of szsmmer

pruning dwarf and pyramidal trees, more especially

the pear and apple. It may be applied with advantage to young
standards, to produce early fruitfulness.

It often happens, and especially when the pinching is done too
early, that the new buds send out shoots a second time the same
season. When this occurs, these second shoots are to be pinched
in the same manner as the first, but shorter; and third ones,
should they start, are to be similarly treated. The bruising given
by pinching off with the thumb and finger, is more apt to prevent
this result than clipping with a sharp knife.

Giving Desired Form to Trees by Pruning. A tree may be
moulded into almost any desired shape by a proper use of the knife,
or even by the rubbing and pinching process.* Ifa young tree
from the nursery is too tall and slender, or has too high a top, it

* A late writer says: “The finest standard pear-trees we ever saw, had never had a
knife or saw about them. The thumb and forefinger had only been used. Rub off all
unnecessary buds that grow in a tree—and remove as they appear. This keeps the tree
clean, and the growth in the proper channels. It is easily done.”

Principles and Practice of Pruning. 83

should not be altered much the first year after removal, but allowed
to become tolerably established with its new set of roots. The
second year it may be cut back freely (Figs. 100 and
101), taking care to leave buds for the formation of
an evenly distributed head. Some kinds of trees
will bear cutting-back freely the same year they are
removed, as, for example, the peach, which, as
already observed, readily produces new shoots.
The same characteristic is possessed by the sugar-
maple and some other trees, which as
many have observed, when planted
along the borders of streets, and cut
back to single poles, form heads at
once of new branches.

When the tops are too low (which
is rarely the case), the lower branches
may be pruned off and the top carried
up to any desired height. This should
not be done until the stem has thick-
ened sufficiently to sustain the top—
the side-shoots always tending to in-

Fig. 100.—Mode ‘ 4
of reducing the crease the diameter of the stem which =

height of a tall 4 Fig. 101.—The
young tree by bears them. If the young tree pos- B- naafier

cutting at the sesses great luxuriance it may be de- —_t#e aperation

sirable to throw more of the growth * ”"#

upward than these side shoots would allow, if remaining till the fol-

lowing spring, the usual time for pruning. In sucha case the ends

of the side limbs may be clipped or pinched off, and a portion of the
lower ones removed with the knife.

Pruning Nursery and Young Trees. Brief suggestions have
been already furnished on this subject in conne¢tion with the expla-
nation of general principles. Directions of a more minute and
praétical charaéter, and applicable to the different kinds of trees,
will doubtless be useful and acceptable. It is of great importance
that a tree be pruned right, on the start; for the misplaced shoot,
which might be easily rubbed off with the finger, when just begin-
ning to grow, may ultimately become the heavy limb and the mis-
shapen top.

Pruning Single Shoots, Young shoots are cut back for various
purposes, such as heading down to an inserted bud, shortening-in
those that are too long, or cutting out supernumeraries. It is
important that even these simple operations be rightly performed.

84 Principles and Practice of Pruning.

1. The cut should always be made with a sharp knife, which does
the work smoother, better, and more completely at the control cf the
operator. 2. The cut surface should be as small as practicable, in
order that it may heal over readily. The two annexed figures show
the right and the wrong way of doing this work, Fig. ro2 being a
well made cut, and Fig. 103 being one performed by a careless work-
man, exposing a large cut surface and leaving an inconvenient and
sharp stub above the bud intended to grow. 3. The cut should not
be made too high above the bud, nor too near it. If too high above
(Fig. 104), in the space between the buds or joints, this portion, not
being fed by leaves, dies, and the wood must be afterwards pruned
again in order to make a smooth stem. If the cut is made too near
the bud, as in Fig. 105, the drying surface abstracts moisture and
enfeebles the bud, which either fails to grow, or grows feebly.

Fig. 103. Fig. ro4. Fig. 105. =

Fig. 106. Fig. 107.

= Fig. 106.—Pruning down to tn-
Trees that are soft and porous, as the serted éud—the dotted line, a, shows

peach and grape, should have more ihe oa theed Fc nde
wood left above the bud, to prevent 4d after starting and tying up.
drying; and in pruning down to all

inserted buds, it is generally safest to leave an inch or two until
the young shoot has fairly commenced growing, when the stump
may be pared down close to it by a single draw-cut of a sharp knife,
made sideways, so that the point of the knife may not strike the
shoot (Figs. 106 and 107). 4. In shaping the heads of young trees,
prune down to an ¢as¢de bud, where an upright shoot is required ;

Principles and Practice of Pruning. 85

but prune down to an ow/side bud where a more horizontal or spread-
ing growth is sought, as, for instance, in such vertical growers as
the Northern Spy and Early Strawberry apple trees.

Pruning Young Apple-Trees. Direétions have been already
given in relation to forming a high or low top. In consequence of
the crowded growth of nursery-trees, they are apt to push upward to
reach the light, at the expense of the side-branches. In addition to
this influence, being closely trimmed on the sides to make them tall,
such mismanaged trees assume the appearance of the annexed cut
(Fig. 108), and have been compared to a low-bowing dancing-master.
A better-shaped tree is shown in Fig. 109. As all nursery-trees

Fig. 108.—Nursery-tree pruned too high. Fig. 109.—Well formed young tree.

succeed better, are more sure to live, and are more vigorous and
make handsomer trees when set out quite young, or at not more
than two years from the bud or graft, the following directions apply
to such trees at the time of planting and immediately afterwards.
Three or four side shoots on the unformed tree (Figs. 110 and 111)
should be at first seleéted, to form the main branches and to
constitute the foundation or framework of the future top (see Fig.
96). In order to secure a well formed and nicely balanced head,
these shoots must be frequently watched through the first summer
of growth, and if any of them are disposed to take the lead of the
others they should be pinched and checked to maintain an equality.
Two buds will be enough to grow on each of these shoots, making
eight at the end of the season, taking care that all are distributed at

86 Principles and PraGice of Pruning.

equal distances (Fig, 112) All the other shoots should be rubbed
of with the thumb and finger as soon as they form, The second
year the same process is repeated an the new shoots, and continued
watil a handsome, even, symmetrical framework for the future head
is obtained, after which comparatively little attention will be neces:

Rig. 120 Ug emerd Fig, 111 Unrmed free, Qt Big. 1a a ewed
free. mrprrernde E20 adder. Reds

sary. <A large orchard of young trees may be managed in this way
with a very few days* labor—far less than that afterwards required
in cutting out large limbs and giving shape to the distorted tops of
full.grown, negleCted orchards, These rules will apply, substantially,
to the pruning of standard pears, except that they generally require
less thinning out.

Nearly the same course is to be pursued in forming the heads of
dwarf apple-trees, with the exception that the base of the head
should be only about ten inches from the ground (Fig. 18); o8, if
they be half standards on Doucain stocks, the heads should be
about twenty inches or two feet high.

‘
c
7

Principles and Prathice of Pruning. 87

Pyramids. .¥or pyramids (a form of training applied most fre-
quently to dwarf pears), the early treatment is quite different from
that of standards. As the sap tends to the summit of the tree, pro-
ducing the strongest side-shoots towards the top, and the shortest
and most feeble towards the bottom, the natural form of the tree
gradually becomes a trunk or stem with a branching head. To pre-
vent this result, and give a strong, broad set of branches at the
bottom, a thorough and regular system of shortening-down must be
adopted at the outset. The following is a brief outline of the course
usually pursued :

* After the single shoot from the bud has grown one season (Fig.
113), it is cut down so as to leave
not over one foot, and if the tree is

weak not over six inches (Fig. 114).

As a consequence, the buds on this

remaining portion, receiving all the

sap, make a vigorous growth. The |

upper one must be converted into “4. :
a leader, by pinching off early the ‘

tips of the others, beginning first or

with the upper ones, which will be ,.. a

the strongest, and gradually descend- Pas LEAS Spe
ing as the season advances to the lower ones, which should be left
the longest in order to give them the most strength (Fig. 115). Six
inches of naked stem below the branches should be left, by rubbing
off all shoots below ; and if in a region liable to deep snows, this
space should be a foot, to prevent splitting off the limbs by the
weight of the snow, and for which obje¢t the tree should not be cut
down lower than eighteen inches at the close of the first season.
The pruning after the second year’s growth, consists in cutting
down again the leader for a second crop of side shoots ; and these
side shoots, and the new leader, are to be treated precisely as those
below were treated the year before. At the same time, the last
year’s side shoots, on the lower part, are to be cut back ( the long-
est at the bottom so as to give a pyramidal form), in order to insure
the growth of the buds upon them. The new side shoots thus
caused, may be pinched off so as to convert them into fruit-spurs
(according to the process described hereafter in this chapter), except
one shoot left on each as a leader, and another, if needed, to fill up
the space made by the widening limbs.* The pyramid may now be

* This summer pinching is intended only for perfect training; in common or orchard
management, it is scarcely necessary.

88 Principles and Praétice of Pruning.

said to have been fairly formed ; and it is only requisite to continue
and prolong the same process for successive years. Fig. 116 repre-
sents a four-year pyramid three times pruned, each section being
shown at the figures I, 2, 3, and the cross-lines indicating the place
for the fourth pruning. Fig. 17 represents a perfectly pruned pyra-
mid in bearing.

After the tree has attain-
ed sufficient size, its further
extension is prevented by
pruning back the shoots.
If the fruit-spurs become
too numerous, a part of
them are to be pruned close-
ly out, so as to give an
even and not crowded crop.

Fig. 116.—F one-year pyramid, Fig. 117.—Bearing dwarf pear.

When spurs become too old, they may be mostly removed for new
ones to spring from their bases.

Some varieties of the pear throw out side shoots spontaneously
the first year. Such trees may be treated in a manner not unlike
the ordinary two-year pyramid. On the contrary, such sorts as have
small or flat buds, may need a more severe cutting back than others,
in order to arouse the buds into aGtion and induce them to break
into shoots.

T. G. Yeomans, a successful cultivator of the dwarf pear for

Principles and Practice of Pruning. 89

market, gives the following excellent pra¢tical direétions for pruning
the trees, suited to orchard management :—

“Experience has convinced me, that with good trees of well
chosen varieties, on any good corn land which is never too wet ;
and with the culture a good farmer gives his other crops, and the
important—nay more, the indispensable requisite to success—
thorough pruning, no one need fail of attaining a degree of success
highly satisfactory and profitable.

“A dwarf pear-tree should never be planted at one year old. A
good one-year-old tree consists of a single upright shoot or stem,
from three and one-half to five feet high, and should be cut off at
about two feet from the ground; and in order to give a smooth,
handsome stem or trunk, let the buds be rubbed off to the height of
one foot from the ground—leaving on the upper portion six to nine
buds, more or less ; with the tree standing in its original position in
full vigor, and cut back as above stated, each one of these buds will
throw out a good strong branch, which gives a full round distaff form
to the tree ; and this is the time and manner, and the only time, when
that desirable shape can be given, on which the future form of sym-
metry and beauty so much depends; and to avoid a fork-topped
tree, in which the two uppermost branches are about of equal vigor
and height, let the second branch from the top be pinched off, when
about nine inches or a foot long, which will check and weaken it,
while the uppermost one becomes a strong central leader. Whereas,
if the tree be transplanted at one year old, and cut back as above
stated, the vital forces of the tree will be weakened half or three-
fourths by transplanting, and, as the result, only two or three
(more or less) of the buds on the trunk will grow so as to
form branches, and they, perhaps, only at the top or all on one
side, while the remaining buds remain dormant, never afterwards
to be developed, as the other branches form new channels, which
will more readily carry the sap to the other and upper portions of
the tree.

“For transplanting, therefore, let a tree be two years old from
the bud, well cut back at one year old, and with six to nine main
branches, which form the framework or foundation, which is to give
form and charaéter to the future tree, with proper care and man-
agement.

“The following cut (Fig. 118) will illustrate a two-year-old tree, as
above described, its lower branches about one foot from the ground,
its upper branches being the strongest and most upright, and those
below less vigorous and more horizontal.

go Principles and Praétice of Pruning.

“The dotted lines indicate where the branches should be cut Lack
at the time of planting.

“In cutting a tree, with branches formed as above described, let
the leader be cut down within four to six inches of the place where

the one-year-old tree was cut off, and just above a good bud on the
side of the tree, over the previous year’s cut, thus keeping the
leader in a perpendicular position over the original trunk or bottom
of the tree. S

“Tf the side branches are too horizontal, upper buds are left for
their extension ; if too upright, lower buds are left. Side dire¢tion
may be given, if desirable, to fill wide spaces, in the same way.
Cut the other branches at such a distance from the trunk, that the
ends of all of them would form a pyramid, the base of which should
not be over twelve to sixteen inches in diameter, and in smallish
trees much less ; thus the lowest branches will be left the longest ;
the object of which is to check the natural flow of sap to the upper
branches, and induce it to flow more forcibly to the lower ones,
increasing the vigor and force of the latter as much as possible,
which must be done at that time, or never.

“ Fig. 119 represents a two-year-old tree after it has been pruned
at two years old, and made the third year’s growth, and showing
where it should be cut back at that time. All subsequent pruning

Principles and Praétice of Pruning. gI

will become easy to any one who has attended to these directions
thus far—observing the same principles, thinning out or cutting
back any secondary or other branches, as shall seem necessary to
admit light and air, or give vigor or symmetry of form to the tree ;
but as the greatest force of sap will flow to the central and upright
branches, they will need to be cut back most, retaining as near as
may be the pyramidal form; ever bearing in mind this fact, that no
one prunes too much; and, after having pruned well and gathered
rich harvests of luscious pears, if you still wish to grow them /arger
and defter than ever before, prune a little closer, and that result will
certainly be attained ; and the vigor, beauty, and longevity of your
trees will be increased thereby.”

Throughout the whole process of pruning and training pyramids,
as well as every other tree, the frequent error of allowing the shoots
and branches to become too thick and to crowd each other, should
be carefully avoided. The size and beauty of the fruit, and its per-
feétion in richness and flavor, where there is plenty of room for the
full, vigorous, and healthy development of the LEAVES which supply
the material for the growing fruit, will repay well the labor required
for this excellent result.

Dwarf apples (on paradise stocks) are usually trained to a round
and rather spreading open head, the
same principles to be applied as in form-
ing dwarf-pears, with the exception of
the form given to them, and being more
dwarfish in growth, less shortening of
the shoots is required (Fig. 120).

Small, slow growing varieties, as the
Melon, Early Joe, Red Canada, Hawley,
Jonathan, Ladies’ Sweet, Summer Pear-
main, Dyer, Lady Apple, and Lowell,
may be pruned into pyramids and kept
small, so as to stand not further than ten
feet apart. Thriftier varieties, on Dou-
cain stock, may be treated in the same
way.

The Cherry and Plum may be pruned
in the form of pyramids on the same
principles as the apple and pear. The Morello and Duke cherries
may be treated either as pyramids or as smaller, rounded, open-
headed dwarfs. ‘

Pruning Apple-Orchards in bearing. The mode of pruning old

92 Principles and Practice of Pruning.

neglected apple-trees, with a view to restoring their vigor and fruit-
fulness, is more particularly pointed out on another page ; it may be
only necessary here to remark that the chief requisites to keep
steadily in view during the operation, are, 1. To avoid cutting off
large limbs except in cases of absolute necessity. 2. To admit
light equally into all parts of the tree by thinning out the branches.
3. To remove all crooked or badly growing limbs, and preserve a
handsome evenly distributed top. 4. To do the work gradually, or
in successive years, and commencing by preference at the top or
centre, which will favor an open top. 5. To give a coating on all
fresh wounds an inch or more in diameter, of the composition made
of shellac dissolved in alcohol, just thick enough to be of the con-
sistence of paint. The surface should be allowed to remain unco-
vered a few days after the cut is made, in order to become dry. The
neatest application is shellac dissolved to the
consistency of thick paint in alcohol—the handle
of the brush being inserted in the cork, it is
kept air-tight in drying, and always ready (Fig.
121); but fine sand, brick-dust, or powdered
chalk, mixed with warm gas-tar, is a good
application and much cheaper. Grafting-wax
does well, and may be applied with a brush
when melted, or in the form of thick plasters.
Pruning the Peach. No tree requires con-
tinued pruning so much as the peach. There is
a strong tendency in the terminal buds to push
upward and outward, at the expense of the
side-shoots, which soon dying, the tree ulti-
mately is composed of long, bare poles with
only tufts of leaves at their extremities (Fig. 122). It is well known
that young trees bear large, handsome, and excellent fruit, while the
old, enfeebled trees yield nothing but small specimens of inferior
quality. Continued pruning will prevent this bad result, and pre-
serve the heads of old trees in a state of thrifty growth, and they
will continue to yield as large and fine fruit as in the first years of
bearing. As the peach always bears its fruit on the previous year’s
growth, and buds never start from old wood, it is important to keep
a continued supply of young wood, evenly distributed throughout the
head. This can only be done by continued cutting back. The best
way to perform this operation is to commence at the close of winter
or early in spring, and cut off the upper half or two-thirds of every
one-year shoot. If this process is continued from year to year, in

Fig. 121.—Bottle of shel-
lac and brush.

Principles and Prattice of Pruning. 93

connexion with cutting entirely out all the feeble shoots where they
grow too thickly, the desired object will be fully attained, and the
trees, as they grow older, instead of presenting the appearance of
Fig. 122, will form the round, symmetrical, evenly distributed heads

Jos Ss TA
oy fo A S
a Bn ee
= <> a
SAS ee
=e 58
ea - Sed
SVS
<=
SSS
SK ———

Fig. 122.—Neglecled Peach-tree.

shown in Fig. 123. An important advantage of thus pruning the
peach will be the thinning-out of the fruit-buds ; and while the tree
will bear perhaps only one-third or one-quarter the number of speci-
mens, they will be so much larger as to give as many bushels, while
the quality will be incomparably superior.

An objection is made that too much labor is required for this ope-
ration. By the use of a good pair
of pruning-shears, however, it may
be done with great expedition, and
half a dozen trees finished in the
same time that would be required for
a single tree in using the knife.

Another mode, more rapidly per-
formed, and answering nearly the
same purpose, is to cut off two or
three years’ growth at a time, from all
the longer branches, taking care to
leave a sufficiency of young wood,
and always cutting back toa fork, so Fig. 123.—Weil pruned Peach-tree.
as not to make a dead stub.

In cases where the pruning has been neglected on young trees,
until they have attained several years of age, and the shoots have
just begun to die out in the centre, a still more wholesale kind of

94 Principles and Practice of Pruning.

pruning may be adopted. Three or four feet may be taken off, in
cases of necessity, at a single stroke, and if judiciously performed,

oe
[24
Fig. 124.

will convert the broad head
which is beginning to become
enfeebled, into a smaller,
neat, round, and open head,
possessing the thriftiness of
a young tree, and bearing as
large and excellent fruit.
Fig. 124 shows the tree be-
fore being thus cut back, and
Fig. 125 the same, with all
the ends of the branches
(shown by dotted lines) re-
moved. It must be remem-
bered here, as in all other in-
stances, that the outer shoots
must be sufficiently ¢hznned-
back to admit light to the in-
terior. The shearing, which
is sometimes adopted, like

that of a common hedge, only thickens the foliage on the out-

Fig. 125.

side, and increases instead of diminishing the evil.
Pruning the Cherry—The cherry usually needs but little prun-

Principles and Practice of Pruning. 95

ing, after the young tree has been properly formed. As wounds
made in winter are apt to form gum, and the removal of much foli-
age in summer injures the tree by checking its growth, the rubbing
and pinching process should be exclusively resorted to, in forming
an even and well distributed head, nearly in the same manner as
already described for the apple. The only care, as the trees
become older, is to see that no shoots, by outgrowing the others,
form a distorted top.

Nearly the same rules apply to the plum; but as single shoots
sometimes make a long growth in one season, an eye must be kept
to them, and the necessary rubbing and pinching performed, that
they do not outgrow the others.

Pruning the Quince. Young quince trees, as sold by nurserymen
in this country, have, in many instances, received no pruning or
training, and resemble Fig. 126. To give them a single straight

~

Fig. 126.—Unpruned Quince. Fig. 127.—The same, cut back and
new stem formed.

stem, and to impart sufficient vigor to form a good well balanced
head, such trees should be cut down near the ground as soon as
they become well established, and a single upright shoot allowed to
grow for the future tree (Fig. 127). The second year a good head
may be commenced, according to the diretions given for the dwarf-
apple.

Special directions for pruning the Grape, Raspberry, Blackberry,
Gooseberry, and Currant, will be found in the chapters devoted to
these different fruits.

Pruning the Roots. This has been tried to a limited extent only,
and has proved useful in checking over-luxuriant growth attended
with unfruitfulness. Its tendency, by lessening the supply of sap,

96 Principles and Practice of Pruning.

is to render trees more dwarfish, and operates not unlike grafting on
dwarf stocks ; or in the same way, but in less degree, that trans-
planting produces a like result. It should usually be done early in
spring, and with a spade ground sharp and kept solely for this pur-
pose, so that the roots may be cut off smoothly, and not torn or
bruised, as with a dull spade. Any required degree of check may
be given to the tree by cutting the roots short or near the foot of the
stem—a less check by allowing greater length.

CHAPTER 1X,
IMPLEMENTS, ETC.

THE more common tools needed are the shovel, the spade, and the
hoe, for digging holes, transplanting, and cultivating the ground.
The rake is useful { in mixing manures with the soil for filling the
remote parts of large holes.

The pruning-knife, Fig. 128, is a large hooked knife, for remov-
ing useless branches. The
pruning-saw is needed in tak-
ing off larger limbs ; attached
to a handle several feet long,
it will reach those at a dis-
tance from the ground. The
direGtion of the teeth should be the reverse of the common saw ;
that is, they should point
towards the operator, con-
stituting what is called the
draw-saw, Fig. 129. Be- Fig: 129.
ing thus only subject to a
pulling strain, it does not require so thick a blade as a ¢hrust-saw,
with the teeth in the usual
way. For this reason it is
less liable to become bro-
ken or twisted. The dow-
saw, Fig. 130, is a light
saw for cutting near the
ground.

The pruning-chisel may Fig. 130.
differ but little from those
of a common carpenter, fixed to the end of a long pole or handle,
for cutting off small branches at a considerable height. It is placed

5

Fig. 128.

98 Implements, etc.

against a limb, which is separated by the stroke of a mallet. Small
shoots are removed by the
hooked part, shown in Fig.
131.

The dudding-kuife, Fig.
132, should have a broad,
flat blade, the edge of
which is to be rounded outwards, for the more ready incision of the
bark. The thin ivory blade or 4a/¢ at the extremity of the handle,
as the budding-knife is commonly made, may be dispensed with in

Fig. 131.

nearly all cases, the bud when set in, lifting the bark as it slides
downwards, more perfectly than by any other mode, after the cor-
ners of the bark are lifted with the point of the blade.

The grafting-tool (Fig. 133) is useful in cleft-grafting large apple-
trees. It may be made of
iron, the edge set with
steel. It is used for split-
ting the stock, after it is
sawed off and pared. The
part A should be two inches broad, with a sharp edge, which should
curve inwards, that the bark, in splitting, may be cut first, to give
it a smooth flat face. The wedge B opens the stock
to receive the graft. By the hook C it is hung on
a twig close at hand, when not in use. Another
form of the grafting-tool is shown in Fig. 134.
Grafting wedges for common use may be made by
grinding down large cut nails.

The erafting-shears, a recent invention, have
effected a great improvement in cleft-grafting, ren-
dering the work much more expeditious and per-
fect. They consist of a short thin blade of the best
steel, A, Fig. 135, two or three inches long, set at
an angle of about a hundred and twenty degrees
with the handle B, which moves it against a concave
Fig. 134. bed in the wooden space, C. The angle which the

Fig. 133.

Implements, etc. 99

blade and its bed form with the handles, imparts a sawing motion

Fig. 135. Fig. 136.

to the knife, which renders it more effective. It may be used on
stocks an inch or an inch and a half in diameter. Pressing the top
of the stock from the operator with one hand, it is cut off with
remarkable ease by a single stroke given to the shears with the
other hand. Another perpendicular stroke slits the stock for the
graft, leaving a perfecétly smooth face cut for its reception. The
expedition and perfeétion of the work are thus greatly facilitated.

Small shears attached to a pole and worked by a cord, Fig. 136,
are useful for cutting grafts on tall trees ; in removing the eggs of
caterpillars (see chapter on the apple); and in taking off fine fruit
to prevent bruising, by attaching a basket to the pole immediately
under the shears. The blades of these shears, forming an oblique
angle with the shaft at a little distance above the pivot, make a
adraw-cut instead of a crushing-cut, and are for this reason more
effective. Apples, and some of the harder fruits, may also be
gathered with a wooden hook in the end of a pole, to draw the fruit
from the branch, caught in a basket just underneath.

In using the long-handled pruning-saw, the pruning-chisel, the
graft-cutter, or the fruit-gatherer, the operator may stand on a lad-
der or high stool, as an additional assistance in reaching the higher
parts of the tree.

The orchardist’s hook consists of a light rod, with an iron hook
at one end, and a piece of
wood made to slide along __
it. In using it the fruit- Tae: )
gatherer draws down the
end of a branch with the
hook, and fastens it by the sliding-piece to another branch below.
The slider passes freely along the rod, but ceases to slide by the
friction of the side-strain whenever it is in use, Fig. 137.

Fig. 137.

100 Implements, ete.

Fruit on the ends of long and tall branches may be gathered by
means of the fruit-picker
shown in the annexed
figure (138). It consists
of a piece of stiff wire
about two feet long, bent
into the form shown at @,;
the two ends are then
thrust through gimlet-holes in the end of a pole; a small bag, large
enough to hold half-a-dozen apples, is sewed to the wire. This com-
pletes the instrument. The narrow part of the wire assists in
removing the stem from the branch. A picker of this kind is espe-
cially valuable in gathering any high-priced fruit, such as pears,
which would otherwise be bruised and spoiled.

Vine Scissors. A neat and
convenient instrument for thin-
ning out the berries from
bunches of grapes which have
grown too thick, for removing
unnecessary shoots, leaves, etc.,
and for gathering the fruit, as shown in the annexed cut, Fig. 139.

Garden Reel. Fig. 140 represents the reel for the garden line,
and stake for stretching the same, all made
of iron. The stakes should be at least a foot
‘long. The line should be a strong well
twisted hemp cord, about one-fifth of an
inch in diameter, which, when not in use,
is quickly wound up on the reel. It is em-
ployed for setting trees in rows.

Self-sustaining fruit-ladders are very
useful in gathering fine fruit, to prevent
mutilation and bruising of the bark and
branches. Fig. 141 is one of small size
and simple construction, is easily carried
in one hand, and will raise one’s feet a
yard or more from the ground. It con-

Fig. 140.—Garden ree?. Sists of a small piece of light plank at the

top, supported on legs not larger than
common chair-legs. Fig. 142 represents one from eight to twelve
feet high, the two single legs moving on joints, for closing in
carrying, and spreading like a tripod in setting up under the
tree.

Fig. 138.—Frwit-picker.

Fig. 139.—V ine Scissors.

Iinplements, etc. 101

An improvement has been made by continuing the two main
bars to a point, which more ~~
readily enables the operator
to thrust it up among the
branches, and often to sup-
port himself by grasping this
elevated point. The legs turn
at the hinges, 4. Fig. 143.

The /folding-ladder may be
closed together with the facili-
ty of a pair of compasses ; it
then becomes a round stick, easily carried in one hand. It is made
of strong light wood, and its construction may be readily understood
by the annexed figure (144), representing the ladder as open, as

Fig. 143. Fig. 144.

half-closed, and as closely shut. An enlarged longitudinal se¢tion
shows the manner in which the rounds lie in the grooves or concave
beds in the sides or styles ; above which is a cross-se¢tion exhibit-
ing the semi-oval form of the styles. The ends of the rounds turn
on iron pins, slightly riveted outside. The rounds resting on shoul-
ders, when the ladder is opened, render the whole stiff and firm.

102 Implements, ete.

A ladder of this construction is found very useful, not only in fruit-
houses, where a common ladder could not be conveniently carried,
but in pruning standard trees,
because it can be thrust
through the branches like a
round pole, without difficulty,
and when once there, it is
easily opened.

Wheel-barrows are of two
kinds ; Fig. 145 is the simpler or canal barrow, used for wheeling
earth, stones, and manure, and is emptied by tipping it on its side ;
and Fig. 146 is the
larger or box barrow,
the side boards of which
may be removed for un-
loading, or for receiving
larger articles than
would enter the box.
Tree scraper (Fig.

metal 147). This is used for

removing the rough

and shaggy bark, moss, etc., from old fruit-trees. It consists of a

triangular plate GF steel, aiaehed to a handle at the centre. The

sides of the triangle are

about four inches, and

the handle may be from

one to several feet in
length.

Garden Syringe (Fig.
148). This is made of various sizes, of different materials, and with
different caps or orifices. The cheapest is made of thick sheet-tin,
and the best and most durable of brass. For throwing a single stream,

4

|

i
aT |

Fig. 147-

the jet represented in the figure is attached; for washing dusty
foliage with a soft shower, a rose with many fine holes is screwed

Implements, ete. 103

on. The syringe is used for washing, watering, destroying inseéts,
ete.

Garden Engine (Fig. 149). This may be used for all the pur-
poses of a syringe, in washing and watering plants, as well as for
washing windows, carriages, and protecting buildings against fire.
It will hold about a barrel of water, and is easily moved by its han-
dles on the cast-iron wheels. It will throw water forty feet high.

MUI

AAA CATAL LGAASAGACAASALS TRAST TATE,
mPa

ae
e-

ounjog assay

Fig. 149. Fig. 150.

LVet screens are useful in preventing the attack of birds on rare
and valuable fruits upon young or dwarf trees. The net should be
dipped in tan to prevent mildew when rolled up wet.

Labels for standard trees are useful in retaining the names of the
varieties. Purchasers of trees usually negle¢ét the names, and the
labels received with the trees being soon lost, nothing more is
thought of them till they begin to bear. Curiosity is then excited
to know the “new kinds.” Conjecture is set on foot, and the great-
est confusion follows. Serious and innumerable mistakes are made
and perpetuated in this way in all parts of the country.

Permanent labels are therefore important. The simplest is made
of a slip of wood, three inches long and half an inch wide, sus-
pended to the branch by a loop of wire; copper-wire is the best.
Fig. 150. The name will last three or four years, if written with a
pencil on a thin coat of fresh white paint. Better and more durable
labels are made of small pieces of sheet-zinc, written upon with a
mixture of two parts (by weight) of verdigris, two of sal-ammoniac,
one of lamp-black, and thirty of water. The ingredients are to be
mixed in a mortar with a small portion of water at first, and the

104

Implements, ete.

whole added afterwards. Preserve the mixture in a well corked
bottle, shaking it repeatedly at first, and keep the ccrk downwards
to prevent the escape of ammonia, and it will remain fit for use for

years.

If the pieces of zinc are suspended by copper-wire, it should be

WUvVduoow

Fig 151.

firmly twisted round the zinc so as not to remain loose
(Fig. 151), or else the constant motion from wind will
soon wear off the wire. The wire should be nearly as
large as a small knitting-needle, to prevent cracking off
by long use. The loop should be large, and pass round
a side-shoot, instead of a main branch, to prevent the
danger of cutting in by the growth of the tree; and
should be attached below a small fork, to prevent its
blowing off the end of the branch.

The wire may be wholly dispensed with by the follow-
ing contrivance: cut the zinc into long triangular strips,
half an inch wide and from six to ten inches long.
Draw the narrow or slender end round the twig, bring
it through a hole punched midway between the ends,

and clinch or twist it with the fingers or a small pair of pincers

Fig. 152.

(Fig. 152). These labels may be cut and punched
by a tinman at a cheap rate.

A good, durable, and cheap label, is made of
sheet tin. Cut the tin in strips about six inches
long, somewhat in the form of a wedge, about a
fourth of an inch wide at one end, and three-fourths
at the other. Write the name near the wide end,
with any sharp steel
instrument, as an
awl, or end of a file
ground sharp, bear-
ing on hard enough
to go through the
tin coating, so as to
reach the iron. In
a few months the

rain, by penetrating
to the iron, will rust Fig. 153.
it, and make the

name quite conspicuous. The label is then attached to the tree by
bending the narrow end once about a side limb (Fig. 153). As the
tree grows this coil will expand, and not cut the bark. On this

Implements, etc. 105

account thin tin plate is better than thick. The coil should pass
around but once, or it will not give way free to the increase of
growth.

Any tin worker will cut them of scrap or refuse plate for about
ten or fifteen cents per hundred,

Lead labels, in the form of those represented in Fig. 150, stamped
with type, and suspended with copper wire, well twisted against the
hole, to prevent wearing by the motion of the wind, are very dura-
ble. Fig. 154 shows the mode of stamping, by sliding the sheet-
lead between two plates of iron, A, B, screwed together, and setting
the types successively against the upper plate, A, and stamping one
atatime. The letters are thus kept in a straight line. The im-
printed end of the sheet-lead is then cut off, and forms the label.*

pie MOORPARK i

@

Fig. 154.

No person who plants an orchard or fruit-
garden, should depend for distinguishing the
names of his trees wholly on labels, which
may be lost off. The rows, and the kinds in

Fig. 156. Fig. 155.

each row, should be registered in successive order, in a book
kept for the purpose. This will facilitate the replacement of any
lost label.

Sticks or tallies at the ends of nursery rows, or labels suspended

* It is sometimes a matter of convenience to mark the names on specimens of the
fruit itself ‘This is quickly and permanently done by tracing the name with a blunt stick,
or a pencil, pressing hard enough to indent the surface, but not to tear the skin, It suc-
ceeds best on pears, the writing soon changing color and becoming conspicuous.

5*

106 Implements, etc.

on the successive trees of a row of standards, may be durably num-
bered on red cedar, after the following manner, to correspond with
a written register in a book. Fig. 155 shows the mode of notching
with a knife, to indicate the ten figures. To prevent mistakes by
getting them inverted, they are always read downwards on a stake,
or from the loop of a suspended label. The preceding figure
(156) exhibits a label on a tree marked with the number 47.

CHAPTER X.

THINNING, GATHERING, KEEPING, AND MARKETING.

THINNING.

NExT to good cultivation, nothing contributes more to bring
out the excellent qualities of fruit, and to give it size and a hand-
some appearance, than thinning the young fruit on the tree. If
crowded, it is small and often comparatively flavorless. Over-
bearing always injures the growth of the tree, yet thinning the fruit
is scarcely ever practised. The farmer who takes care not to have
more than four stalks of corn in a hill, and who would consider it
folly to have twenty, never thins any of the twenty peaches on a
small shoot. The gardener who would allow twenty cucumber vines
in a hill, would be called an ignoramus by his neighbor, who at the
same time suffers a dwarf pear to bear five times as many specimens
as it could profitably mature.

E. Moody, of Lockport, a successful fruit-marketer, stated before
the Fruit-Growers’ Society at Rochester, that he had found great
profit in thinning the fruit on his peach-trees; that while he had
much fewer specimens in consequence of thinning, he had about as
many bushels ; the larger peaches could be picked in far less time,
and while his fine crop sold readily at a dollar and a half per basket,
his neighbor who did not practise thinning, found it difficult to sell
his for thirty-seven or fifty cents.

President Wilder said, in an address before the American Pomo-
logical Society :—“ One of the best cultivators in the vicinity of
Boston has reduced this theory to practice, with the happiest effect,
in the cultivation of the pear. He produces every year superior
fruit, which commands the highest price. Some have doubted
whether this practice can be made remunerative, except in its appli-
cation to the finer fruits. But another cultivator, who raises an
annual crop of the best apples, assures us that the secret of his
success is the thinning of the fruit, and he has no doubt of the eco-
nomy of the practice.”

Apples and pears, when half grown, will show any defects or

108 Thinning, Gathering, Keeping, and Marketing.

injuries from insects. In thinning the fruit these defective speci-
mens should, in all cases, be removed. As many bushels of good
fruit will be obtained from the trees in autumn, as there would have
been of good and bad mixed together, had all been left to grow.
The labor of assorting will be lessened, and the fruit bring a higher
price in market. An experienced orchardist says that one day’s
work to fifty barrels of apples will thus take out nearly all the imper-
fect fruit; while the increased labor of hand-picking so many poor
specimens, will be as great as taking them off in summer, when less
care will be required with them,

GATHERING.

Mankind consist of two grand divisions—the careless and careful.
Each individual may be assigned his place under these two great
heads, by observing how he picks or gathers fruit. The careless
shake the crop down on the ground, or, if picked by hand, ¢hrow
the specimens into the basket, rather than carry and deposit them
carefully. Such persons wonder why they have such poor luck in
keeping fruit—it nearly all rots prematurely.

In strong contrast with this treatment is the excellent manage-
ment of R. L. Pell, of Ulster Co., N. Y., who, by the care he has
given, has obtained high prices for his apples in foreign market.
His men gather them by means of hooked baskets suspended in the
tree ; the apples, as gathered, are laid one at a time in the bottom of
the basket, and when filled the man comes down and places two at a
time in the two-bushel basket. To prevent the possibility of bruis-
ing, these are drawn to the fruit-house on a sled by oxen, and two
apples only are taken out at a time, till all are carefully deposited on
the floor, After being barrelled, they are drawn on a sled to the
river, and are carried, not rolled, on board the steamer. When
shipped for England, one barrel is hoisted at a time and caught on a
man’s shoulder at the ship, and carried by two men and deposited
in place. When again unloaded the same care is observed, the bar-
rels being carried off on a hand-barrow. Throughout the whole
process the same care is observed as in carrying a looking-glass.

Various modes are adopted for hand-picking apples and other
fruit. Ladders should always be provided for reaching the different
parts of the tree. Step-ladders, five or six feet high, may be used
for the lower limbs ; longer ladders, resting against the branches,
or supported by legs as shown in the chapter on Implements, are
employed for higher portions. The remaining scattered fruit may

Thinning, Gathering, Keeping, and Marketing. 109

be collected with a fruit-gatherer attached to the end of a pole.
These are all figured and described in the chapter on Implements.
Baskets are commonly employed furnished with hooks for suspend-
ing to the limbs or rounds of the ladder while filling. In picking,
apples should be lifted up to break off the stem, instead of pulling
them off, as many of the stems will pull out of the apples, causing
decay. They should be laid in the basket (instead of being pitched
or dropped in) to avoid bruising. A better way is to buckle a strap
passing over the shoulder and beneath the arm, to which the basket
may be hooked, leaving both hands free for work. These baskets
should be round, so as to be small enough to allow turning for
emptying while in the barrel, that the fruit may fall as short a dis-
tance as possible. Another mode is to wear a coat, made for the
purpose, of strong canvas, furnished with large pockets on both
sides, holding a peck or more each. The coat is slipped off and the
pockets emptied into large bask-
ets or barrels. A better and more
expeditious method, is to take a
common clean grain bag and place
a stick, sharpened at each end and
about a foot long, so as to prop
the mouth open, leaving a trian-
gular opening, ready for the re-
ception of apples as fast as picked
by both hands. Tie the upper
and lower corner together, by
placing a pebble in the lower cor-
ner, so as to form a knob or but-
ton, and then tie the bag strings
closely above it. It is then slung
over the shoulder, as shown in
Fig. 157. A piece of stiff leather
buttoned on the shoulder serves
to protect it from the weight of
the bag. When the bag is filled
it is placed in the bottom of the
barrel or basket, and emptied by
carefully withdrawing the bag and
allowing the apples to slide out Fig. 157.

without danger of bruising. In

this respect it is more perfect than a basket, the contents of which
must be dropped, unless handed out one by one.

110 Thinning, Gathering, Keeping, and Marketing.

The degree of maturity at which fruit should be picked varies
with circumstances. Maturity is indicated in apples or pears by the
dark brown color of the seeds, but as these cannot be examined,
external appearances must serve as a guide. Early apples are best
when they have attained full color, and have begun to soften, except
such as are liable to become dry or mealy, which should be picked
some days before fully ripe. Winter apples should be mature but
not ripe. All late winter varieties should be gathered when too hard
to yield to the pressure of the thumb, and always before heavy
autumn frosts. When a good keeper begins to drop from the tree,
as sometimes happens, the crop should be gathered immediately.
Windfalls should never be mixed with hand-picked fruit, as they
have been bruised by falling, and often heated by the sun’s rays so
as to diminish their keeping qualities. They should be assorted and
reserved for immediate use. Maturity in pears is indicated by a
slight change in the color of the skin, and by the readiness with
which the stem separates from the tree when the pear is lifted by
the hand. There are, however, exceptions to this rule—the Bartlett,
for instance, may be picked even before it has attained full size, and,
in a week or two, will ripen into a fine, melting texture and excellent
flavor. Ripening summer pears in the dark much improves their
appearance. A Bartlett, for instance, fully exposed to the sun and
allowed to ripen on the tree, or in a well lighted apartment, will show
perhaps only a light-brown cheek ; but, if in a dark drawer, the
light-brown will become a beautiful carmine or crimson. When
drawers are not at hand the maturing process ‘may be accomplished
on shelves, by first spreading a thick piece of woollen cloth, laying
the pears on this, and covering them with the same.

Nearly all pears ripen with a much finer flavor if picked and after-
wards matured in the house. The exceptions are very few. Some,
which prove only second or third rate when allowed to remain till
they soften on the tree, become rich, melting, and delicious if house-
ripened, Gathering the fruit while yet hard, will, in nearly all cases,
prevent or greatly diminish the rotting at the core, which otherwise
nearly destroys the value of many early sorts.

Most varieties of winter pears should hang as long on the tree as
safety from frost will permit, in order that their fine qualities may be
fully perfected. Nothing contributes more to this high quality than
keeping the trees in a state of strong, healthy growth, by good culti-
vation, in connexion with thinning the fruit on the branches. There
are a few sorts, as the Lawrence and Winter Nelis, which always,
like the Seckel in autumn, possess a good flavor when even of small

Thinning, Gathering, Keeping, and Marketing. 111

size ; but most pears are greatly improved in quality, and all in fine
appearance, when grown to a full size.

ASSORTING AND PACKING FOR MARKET.

Assorting, or separating the large from the small, the smooth from
the defective, and the hard from the partly ripened, is a praétice of
great importance, though often negle¢éted. Skilful marketers have
learned that apples or pears of two sizes will both bring higher
prices when separated, than when left mixed together. Indeed, a
few small apples in a barrel have sometimes prevented the sale of
the whole. This holds true of all kinds of fruit. For the same
reason the most successful strawberry growers are careful to assort
the whole crop before placing the fruit in the boxes.

For long keeping, apples and pears should be carefully assorted
according to the degree of maturity which they show. Ripe ones
soonest decay, and if mixed with hard ones soon spoil the whole.
If separated, the frequent picking over is avoided.

Where apples are sold by the quantity, barrels are always best for
packing, as well for cheapness and strength as for the ease with
which they may be moved without jolting. Apples will keep best if
exposed in heaps two or three weeks to open air before barrelling—
as some of the exterior moisture escapes, and they become less
liable to decay. The few minutes’ additional time required to deposit
them carefully and without dropping into the barrels, will be many
times repaid by the fine condition in which the consumer finds them.
There should always be at least two barrels placed side by side when
filling ; one should be marked “extra,” and as the assorting pro-
ceeds should receive none but the finest specimens ; the other only
such as are decidedly good ; all the rest, including those that are
bruised, scabby, or marked with inseéts, should be rejected for dis-
tant market, and used only for home purposes, such as stewing, con-
verting into cider, or feeding to domestic animals. In well managed
orchards, where pruning or thinning the branches, thinning the
fruit, and proper cultivation have been attended to, this third or
inferior portion will constitute but a very small part; in other
orchards, grown up with suckers, weeds, and grass, and with tops
consisting of brush and stunted branches, the labor of selection will
be small, for the whole crop will be of this third portion.

Apples should be so snugly placed in the barrels that there can be
no rattling when they are moved. They should therefore be slightly
shaken several times while filling, A little practice will enable any

112 Thinning, Gathering, Keeping, and Marketing.

one to do this sufficiently without danger of bruising. The uppet
stratum should be made as straight and uniform as practicable, nd
at such a height that the head of the barrel will slightly indent them
—the dry wood absorbing the moisture and preventing decay.

A simple contrivance is adopted by packers for placing the head
in position, and is shown in the annexed
sketch (Fig. 158). It consists of a
plank, a, on which the barrel stands,
into one end of which is dovetailed an
upright piece of plank, 4, a little higher
than the top of the barrel. A slot, ¢, is
cut in its upper end, and a pin runs
across to receive the end of the lever, d,
which may be six or eight feet long.. A
round board is used as a follower, to be placed upon the head ; and
across this board is placed a cylindrical piece of wood about three
inches in diameter (and flat on the lower side), on which the lever is
placed. A moderate pressure at the end of the lever, and a little
practice in its use, will enable the operator to bring the head to its
position with great ease, precision, and accuracy.

Before filling, the barrel should have the hoops firmly driven on
the bottom and nailed with shingle nails, then drive on the bulge
hoops and secure them with three or four barrel nails in the outside
ones. When filled, nail the head firmly. It is a good precaution to
nail a small hoop outside each head and within the staves to pre-
vent the bursting out of the heads, which otherwise sometimes hap-
pens through careless handling.

Half barrels have been found convenient for packing and keeping
winter pears, and for sending them to market, packed as described
tor apples. Pear-growers who send their crops to distant markets,
should pack them early enough to reach their destination before the
softening process has commenced. Large losses have sometimes
occurred from bruising and other injury when summer or autumn
pears have been sent too late.

Apples and pears for shipping have sometimes been packed in
charcoal dust, dry sand—and at other times separately wrapped in
paper, in the same manner as oranges are shipped—but they can be
shipped with as much success without anything with them, if only
managed with care in other respects.

In shipping fruit, none but the very best should be sent; all that
are small, imperfeét, or the least bruised, should be rejected.

Packing Grapes for Market. None but well grown and well

Thinning, Gathering, Keeping, and Marketing. 113

ripened bunches should be taken for this purpose. They should Le
picked on a dry day, and all imperfect berries removed from the
bunch. They should be allowed to dry a few days, which lessens
their liability to be broken. After trying many different modes of
packing, placing the bunches in pasteboard boxes containing a few
pounds each has been found best. No material for packing is put
between the bunches nor around them, but care is required to place
them so that the boxes shall be compattly filled. These are then put
in large wooden boxes for distant conveyance.

Such varieties of the grape as have a tough skin are least injured
by long journeys ; while those like the Concord, which are tender,
cannot be sent to a distant market without many of the berries being
broken open, although this liability is somewhat lessened by drying
and slightly wilting fora week or two before packing. The Hart-
ford Prolific is packed in quite small boxes, so that the grapes may
be taken from them as required for use, as they will not bear much
handling. Most other varieties carry well.

The question is often asked why certain “lucky” vineyard men
receive from twenty to forty cents per pound for their entire crop,
while others less favored are glad to accept eight, ten, or twelve
cents ? The answer must be, in the words of Franklin, “ Diligence
is the mother of good luck.” The most successful grape raisers,
after they have selected the best sorts and the best soil, still give
assiduous attention to three great points, viz: 1. Good and constant
cultivation ; 2. Careful and judicious pruning and thinning out defec-
tive fruit ; 3. Careful gathering and the most careful packing. E.
M. Bradley, of East Bloomfield, N. Y., a skilful marketer, has
kindly furnished the author of this work the following statement of
his management :

“Permit me first to say, that the market value of the grape is
more dependent upon judicious handling than that of any other fruit
with which I am conversant. While the grape is a fruit peculiarly
constituted to endure almost an unlimited amount of abuse in hand-
ling, no other fruit so richly pays every iota of care that may be
expended uponit. The most casual observer of our great fruit
markets cannot but have noticed the wide range of prices in all kinds
of fruit, produced by a difference in method and style of handling.
And no fruit with which I am acquainted suffers more from negleét in
growing and marketing, or more amply repays thorough husbandry.

“Thorough pulverization of the soil to a liberal depth every week
during the growzug season of the vine, a systematic thinning of fruit,
and removing of all superfluous growth, will secure a well matured

114. Thinning, Gathering, Keeping, and Marketing.

crop of grapes. As soon as fully ripe (not before), the fruit should
be carefully picked and laid in shallow, well ventilated drawers, car-
ried to the packing-house on a spring wagon, and placed in racks or
cribs over registers so constructed as to afford plenty of fresh air,
but not exposed to light, or artificial heat. Here the fruit may
remain for months in safety, and retain its plumpness and bloom
perfectly. When desirable to send to market, the drawers are
taken from the rack in the store-room, and placed upon the tables
in the packing-rooms, where the fruit is carefully assorted, all
green berries and superfluous stems removed, and packed closely in
paper pockets or wooden boxes, and immediately shipped. The
packing-rooms should be well lighted. Small paper pockets, con-
taining from one to three pounds, snugly packed in wooden cases,
two dozen pockets in a case, are found to carry the fruit more safely
to market than larger packages. The cases should be as nearly air-
tight as possible. I have sent many tons, packed in this manner, to
Charleston, S. C., Nashville, Tenn., Quincy, Bloomington, and
Dubuque, on the Mississippi River, and many other towns, over
equally hazardous routes, with entire safety. Good grapes, neatly
packed in fancy paper pockets, will always sell at remunerative prices,
however much the market may be ‘g/#t¢ed’ with fruit put up in a
slovenly manner.

“In answer to your inquiries, as to size and shape of ‘pockets’
most desirable, I would suggest as a rule, that the package be made
to suit the desired market.

“Fancy fruit retailers, who aim at high prices, require a fancy
package, and in the early part of the season a one pound package,
gotten up in best style, will command as much money as a four or
six pound package of equally good fruit, but less pretentious pocket ;
whilst the hotel or ‘corner grocery’ men prefer them (for the table,
or to be weighed out by the pound) in wooden cases, containing
from twenty-five to thirty pounds each.

“« My aim has ever been, in putting grapes into market, to meet
the wants of the trade that I endeavored to supply. Boston, for
example, will realize an enormous price for first-class fruit in fancy
packages, whilst New York would pay far better in wood than in the
costly pockets consumed by Boston every-day trade.

“Our one pound pockets are the usual depth (three and a half
inches), and about four inches in width, round, and covered with the
very best embossed and gilt-figured paper, lined inside with white,
and mounted on top with copper tippings and a fancy label printed
in colors.

Thinning, Gathering, Keeping, and Marketing. 115

“The two pound boxes (of which I used about 20,000 the past
season) are of the same depth, made of the same material, and in
the same style as the one pound box. The body and top of the box
is pasteboard, with wooden bottom, about one-quarter-inch in thick-
ness, tacked and glued in. The square flat box is out of date, and
unsaleable in all our principal markets.

“Our paper pockets are packed in good tight pine cases, two
dozen in a case, and make a very safe package for transporting to
any desired distance. The wooden cases are furnished with rope
handles for convenience of handling, and to prevent baggage-men
from turning over or placing on end.

“ A tight pocket and a tight case are desirable for transmitting
grapes to any distance or to any clime. I commenced shipping to
Charleston, S. C., in 1857, in perforated pockets and open crates,
thinking they would stand the sea voyage and hot weather better
than in close packages, but soon discovered my mistake, and have
ever since shipped in close pockets and cases.”

Packing Strawberries and other small Fruits. These should be
packed in small or shallow boxes, to prevent the injury caused by
placing large masses together. Several of these small boxes are
placed and secured within one large one. Two modes have been
adopted in constructing the small boxes. One is to make them
cheap, so that they may be given away with the fruit to the pur-
chaser; the other is to make them firmer and with more finish, to be
sent back to the marketer. As the latter kind soon become stained
and soiled by repeated use, and much care is required to return
them, it is probable that a “gift-box” will be ultimately adopted.
Several modes have been already adopted for making them of thin
shaved wood, but further experiments are needed to determine the
best.

A convenient, light, and cheap set of drawers, or flat boxes, for
conveying such firm-fleshed berries as currants, gooseberries, and
the more solid strawberries, or for holding the smaller boxes,
much used in portions of the West, is constructed in the following
manner :

1. Prepare five drawers, each two feet long and twenty inches
wide, and two inches deep in the clear. It is best to have them
made of pine, three-eighths of an inch thick. It is most convenient
to have the stuff all sawed the same width, say two and a half inches
wide, and use it this width for the bottom, leaving them about one-
sixteenth of an inch apart for ventilation. The front and back sides
of each drawer should extend three-quarters of an inch beyond the

116 Thinning, Gathering, Keeping, and Marketing.

ends, as shown in Fig. 159. Next, provide two strips of strong
wood (white ash for example) two inches wide and three-quarters of
an inch thick. These should be of the same length as the sides of
the box, so that when placed lengthwise under the box they may
project three-quarters of an inch beyond theends. Nail these strips
so that they shall be lengthwise under the bottom, and three-eighths
of an inch from the outer part of the sides. The nails may be
driven through the bottom down into the strips. Then nail to the
box four similar strips placed vertically, so that their ends shall rest
on these projecting pieces, as shown in Fig. 160, and strengthen the
connexion by sheet-iron straps passing around the corners.

Fig. 159. Fig. 160.

When the boxes are used, the lower one, Fig. 160, is filled with
berries ; then the next one, Fig. 159, is placed upon it, the projec-
tions exactly fitting the posts. This is next filled, and so on, suc-
cessively, till the five drawers are all filled and in their places within
the posts. Cut aboard for a lid so as to fit accurately inside of
these upright posts, which should be just long enough to project
slightly above the lid. There should be open mortices or slots in
the top of each post, so as to admit two top pieces, Fig. 161, made
the same size as the bottom pieces already described, and with
tenons cut on the ends to fit the slots. When these pieces are put
in their places and fastened there by means of iron pins through
them, or by means of hinged iron straps running over them and key-
ing closely down, the lid will then be held securely to its place,
and the whole set of drawers, with its contents, will be ready for
railway conveyance. Additional strips extending across the ends
from post to post (which may be nailed outside of them) serve as
handles and strepgthen the whole.

Thinning, Gathering, Keeping, and Marketing. 117

It will be observed that the case, consisting almost entirely of
drawers, is light. The arrangement of strips around the drawers,
securely fastened at the corners, makes the case strong. Berries can
be put into these drawers in bulk, or any of the boxes in use can be
piaced inthem. They are cheap—a good carpenter can make four
in a day, complete ; the whole cost, made in the best manner, will
not exceed $1.50 or $2.00 for a case holding two and a half or three
bushels.

Keeping Fruit. The essential requisites for the successful keep-
ing of fruit are—1. A proper degree of maturity; 2. Careful hand-
picking to avoid all bruises ; 3. Assorting the ripe from the unripe ;
4. An apartment with a low temperature and free from superabund-
ant moisture; and 5. A pure air, free from unpleasant odors.

The modes for securing the first three requisites have been
already pointed out. An apartment perfectly adapted to the keeping
of fruit, having a dry air and low temperature, is of the utmost im-
portance. A warm and moist air will rot the best fruit in a few
weeks ; while a cool and dry one will preserve it for several months.
A warm and dry air will produce shrivelling, especially in pears. One
of the most perfect contrivances for keeping fruit is Nyce’s Fruit-
House, where the temperature is maintained at thirty-four degrees
throughout the year, by means of ice placed on an iron floor above,
and with the protection of non-conducting walls at the sides. Dry-
ness is secured by sprinkling the floor with chloride of calcium. In
this room perishable fruits, which commonly last only a day or two,
are preserved sound for weeks together, and autumn pears and
grapes remain sound through the winter.*

* These houses are constructed on the following theory :—In the gradual ripening of fruit,
hydrogen and carbon are constantly given off ; the former uniting with the oxygen of the
air, and forming water—the latter, carbonic acid. This process, in any confined vessel filled
with fruit, consumes all the oxygen, especially if the fruit be ripe and the air warm, in about
forty-eight hours. The rooms of this house are gas-tight, and when filled with fruit, if
closed up for two days, a candle goes out in them almost instantly. The fruit is then sur-
rounded by an atmosphere composed of the nitrogen of theair and carbonic acid. Hydro-
gen and carbon then cease to be evolved from the fruit, and decomposition also, in a great
degree, from necessity, ceases. Decay is much retarded by the absence of moisture, which
is removed by sprinkling the floor with dry chloride of calcium. More recently the waste
“‘bittern ” from salt works, is found to answer equally well and is nearly costless. It has
been discovered that a hundred bushels of apples throw off half a gallon of water weekly,
which, by the drying powder, is thus withdrawn from the air of the room, this powder being
repeatedly dried, as it becomes wet, and used many times. The floorabove is of galvanized
iron, perfectly water-tight, on which ice is placed, every winter, five or six feet deep. This,
by cooling the floor to freezing, keeps the air in the room below at a temperature of thirty-
four degrees (or only two degrees above freezing), throughout the whole summer. The walls
of the building are double, of sron, three feet apart, and filled with chaff, saw dust, or shay-

118 Thinning, Gathering, Keeping, and Marketing.

The more nearly a fruit-cellar can be made to approach the con-
dition of Nyce’s fruit-room, the more perfe¢tly the fruit will be pre-
served. If a house cellar is employed for this purpose, the fruit-
room should be entirely separated from the rest by means of a wall
for the purpose of excluding all odors, and for more perfe¢tly con-
trolling the temperature. On this account a cellar under a grain
barn commonly succeeds best, the floor above being double with a ~
space of air between. A cellar that is too moist may be rendered
dryer by paving with small or broken stone, and covering this pave-
ment with a coating of water-lime cement ; and by building a single
brick wall within the common cellar walls, with an interposed space
of air. Windows hung on hinges on opposite sides and rolling
blinds, will assist in maintaining proper ventilation and temperature.
A thermometer should be constantly kept in the apartment, which
should be at all times near the freezing point if practicable. If the
cellar cannot be kept cool enough in autumn, the fruit may be left
till cold weather in open barrels, in a dry barn or shed opening to
the north.

With a few exceptions, winter pears, if well matured, will keep
and ripen in such an apartment without difficulty. There are a few
sorts, however, which will require some days, in a warmer room, to
finish the ripening process.

Apples may be kept headed in barrels resting on their sides if
needed for spring use. If bedded in baked sawdust, or soft chaff
(the chaff of timothy is best), moisture will be absorbed, the tem-
perature kept cool and even, and few will decay. Those re-
quired for consumption through winter, are kept best upon shelves.
The shelves should be in the middle, and a passage extend all around,
both for ready access and for ventilation. The shelves may be five
feet wide, which will enable the attendant to reach the middle from
either side without difficulty. There may be three shelves in an
apartment nine feet high, with a space of two anda half feet between
each, the lower one being within a foot of the floor. A board five
inches high should extend around the edge of each shelf. For
keeping pears, these shelves should be furnished with lids or covers
to exclude the light; or flat movable boxes with covers may be
placed on the shelves for the same purpose. A better and more

ings. Motion is given to the air among the fruit by fans moved by windmills on the
roof.

Pears and grapes are kept in this house during the fall and winter months; apples until
the months of May and July; lemons, oranges, and pine-apples through the summer
season.

Thinning, Gathering, Keeping, and Marketing. 119

compact contrivance for keeping pears is a series of drawers, occu-
pying one or both sides of an apartment. Unless the fruit-cellar
is a very dry one, these drawers should be in an unfreezing room
above. The size of the fruit-cellar may vary with the amount to be
kept. If the shelves are five feet wide, and a passage two and a
half feet wide extend around them, a width of ten feet would be
required for the whole apartment. The room may be of any desired
length. A double series of shelves would require a width of seven-
teen and a half feet.

The accompanying figure (Fig. 162) represents the plan of a sim-

PASSAGE

PASSAGE

Fig. 162.

ple fruit-room, with shelves, five feet wide in the centre, three in
number, one above the other, supported by six posts, with a passage
two and a half or three feet wide all around. Fig. 163 represents a

SHELWES

PASSAGE

=
SHELVES

PASSAGE

===
PEAR RRAWERS

i
TWA Le

Fig. 163.

larger fruit-room, with two series of shelves, and a row of drawers
for pears on each side. ,
Keeping Grapes. The great leading requisite for keeping grapes

120 Thinning, Gathering, Keeping, and Marketing.

successfully in winter, is to have them we// ripened, but not over
ripe. When grown on crowded, unpruned, uncultivated vines, they
will be small, acid, and watery, and will quickly shrivel in a dry
atmosphere, and mould and decay in a moist one; and they will
soon freeze if the temperature of the air goes much below the freez-
ing point. But well grown and well ripened fruit (resulting from
good cultivation and judicious pruning) contains a rich juice, which
prevents them from shrivelling or decaying, and freezing, even at low
temperature. Various modes are recommended for packing away
grapes for winter. They all succeed well, if good, well ripened fruit is
taken, as already mentioned, and they are placed in a cool and rather
dry apartment where they will not freeze. If packed in boxes, they
are less liable to freeze than when exposed. These boxes should
not be of pine, as it imparts a resinous flavor. They should, of
course, be entirely free from moisture when packed away. As a
general rule they are not ripe enough unless the stem which holds
them has lost its naturally green color and has assumed something
of the color of the grapes—which will be somewhat purple in all
dark-colored varieties. One of the best of all keepers among Ame-
rican sorts is the Diana. The Clinton also is an excellent keeper.
The Isabella, Catawba, and Rebecca keep well. A successful mana-
ger gives the following directions :

* Pick when fully ripe, and on a pleasant day. Let them stand in
the grape-house for ten days or two weeks until all moisture is gone,
and the stems are perfectly dry. Then pack in a small and shallow
box about fourteen by ten and four inches deep, after cutting out all
imperfect berries. Pack close and tight, and in the manner that the
Hammondsport or Ohio grapes are sent to market, and nail up the
boxes. Use no paper whatever. I have Isabellas to-day (March
7th) in fine order, packed this way. They must be kept in a cool
and dry place.”

H. G. Warner, of Rochester, who has kept grapes nearly into
midsummer, lays down four essential requisites. They must be
ripe, clean, dry, and cold. They are packed in boxes containing five,
twelve, and twenty-four pounds. They are placed in a cellar under
his barn, where the temperature is often twenty-eight degrees
through winter. Grapes will not freeze at this temperature when
kept in boxes. He is careful not to place so many in each as to
press upon or crush the lower ones. The boxes are nailed up and
set one upon another, so as to occupy little room.

Thinning, Gathering, Keeping, and Marketing. 121

PRESERVING FRUIT BY ARTIFICIAL MEANS.

There are several modes of preserving fruit beyond the ordinary
season of its ripening. The simplest is to select long keeping varie-
ties, merely placing them away in a cool, dry apartment, on shelves,
in boxes or drawers, or in tight barrels. This course, variously
modified, is pursued with apples, winter pears, and grapes. Another
way is the old fashioned, now nearly discarded, mode of preserving
in sugar, pound for pound. Another, and in some respects the best
mode, is drying the fruit; if rich, high flavored sorts are seleéted,
and the drying rapidly performed, in well ventilated rooms, the result
is excellent; but poor fruit, half decayed in the process, never
repays the trouble. The fourth mode—that which claims our parti-
cular attention at the present moment—is preserving in air-tight cans
or jars. For this purpose but little sugar is needed, or no more than
to impart an agreeable flavor.

There are many modifications of the process. The long and
minute directions sometimes given, without pointing out the main
and essential requisites, have rather served to bewilder than assist
the beginner. All that is absolutely necessary is to seleét good
fruit, to heat or cook it, and inclose it in air-tight cases, without any
aiz bubbles or interstices. If kept in a cool place, it will remain for
months without injury.

PARTICULAR DIRECTIONS.

Quality of Fruit. It is important that the fruit be well grown and
well ripened, as it then contains more and richer juice for preserva-
tion. Small, half green, imperfect, or half decayed specimens,
should be rejected.

Fars or Cans. Glass jars are now generally employed—earthen
succeeds equally well, and is somewhat cheaper, but the fruit cannot
be seen. A large number of patent covers have been invented, pos-
sessing various degrees of merit. They may be divided into three
classes—those consisting of cork; those made of metal or glass,
with cement lining; and those with India-rubber lining. The
objection to cork is its porosity, requiring a large amount of cement,
through which the air pressing is apt to impart its flavor to the
fruit. The India-rubber linings are the most convenient and easily
applied, but they should be well made, and form a perfeét fit ; many
that have been offered in market, not being tight, have caused the

6

122 Thinning, Gathering, Keeping, and Marketing.

spoiling of the fruit. Different modes are employed to remove the
covers in taking out the fruit. The corks should have two small and
strong cords placed under them, for lifting them out, the ends of
which should be well covered with cement, to prevent the admission
of air, or a round piece of cotton cloth may be used for the same
purpose. Pincers may be used for drawing the cord or cloth in
taking the covers off. The covers may be loosened with the India-
rubber lining, by inserting the point of a knife.

The annexed figures represent one of the simplest modes of
applying the India-rubber lining. A ring of this material, about a
quarter of an inch wide, and one-eighth of an inch thick, is placed
in a groove or depression outside the neck, as shown in Fig. 164. A

Fig. 164.—Top of Far, with India-rubber Fig. 165.—Seétion of top of Far, with
band ; place of tin cap shown by dotted India-rubber band ; place of India-
line. rubber shown by dotted line.

tin cap is then applied, which fits closely, and presses against the
outside of the band. The upper edge of the jar is ground, so that
the tin cover rests flat upon it. Fig. 165 is a section of this arrange-
ment.

Heating the Fruit. The fruit should be heated to nearly or about
the boiling point of water, but should not be made to stew or boil,
as this would break the form of each specimen, and reduce the whole
toamass. For common family purposes, the best way is to place
the fruit in a tin pan, with about as much sugar as will give it a pro-
per flavor, and then set the pan in the top of a stove boiler, where it
will fit as a lid; then let the water boil beneath the fruit until the
whole is well heated through. Small fruits require less time than
large ones. About fifteen minutes will be needed for strawberries
and raspberries ; twenty minutes for cherries, currants, peaches, and
plums, and half an hour for apples, pears, and quinces.

Filling Fars. While the heating of the fruit is going on, place
three or more empty jars in another boiler, and pour in cold or
moderately warm water till it rises nearly to their necks. A heavy
weight, as bricks, flat irons, or flat stones, must be placed on these
jars, to hold them down; and it is safest to place a few small strips

Thinning, Gathering, Keeping, and Marketing. 123

of wood on the bottom of the boiler, before setting the jars in, to
prevent their cracking by the heat below. When the water about
the jars has nearly reached boiling, they then may be filled with the
fruit by means of a dipper. This work is facilitated by providing a
wide tin funnel (Fig. 166), made on purpose to fit the mouth of the
jar, and it should have a handle a foot long, to prevent any danger
of burning or scalding the hand. When the jars are full, the con-
tents should be slightly shaken, to start up any air bubbles that may
remain, and the water allowed to boil slightly about them for a few
minutes. The covers should be then applied, and made air-tight, at
the same moment the jars are withdrawn from the water. Before
applying the cover, the jars should be so completely filled with fruit,
that not the least air or space may remain, but the whole be per-
feétly solid.

To save the hands from scalding, there should be a pair of forceps
(Fig. 167) made to fit the neck of each jar, to grasp it readily in lift-
ing it from the hot water.

The juice of all small fruits furnishes sufficient syrup with the

Fig. 166.—Funnel for filling Fruit Fars, Fig. 167.—Forceps for lifting Fars from
with a rim set on below, to fit the out- hot water.
side of the neck.

sugar to fill all the interstices; but some larger and drier sorts
require sometimes the addition of a portion of syrup made by boil-
ing a pound or two of sugar in a quart of water.

Some persons, after having heated the jars, fill them while they
are standing on a table, and then replace them, and continue the
boiling for a few minutes, or until every air bubble has passed from
them, before sealing them tight. Either way will answer, if the
work is well done.

Cement. The best is made of one part of tallow mixed with
about ten or twelve parts of rosin. An increase of the tallow softens
the cement. The most perfect India-rubber linings obviously need
no cement; with corks it must be used freely, and is indispensable.
The best mode is the following, described in the American Agricul-
turist :

124 Thinning, Gathering, Keeping, and Marketing.

Small tin saucers, or “ patty-pans,” are procured, an inch more in
diameter than the mouth of the jar—these may be obtained cheaply,
by the quantity, of any tinman. See Fig. 168.

When the jar is filled with fruit, the cork is crowded
snugly in, and a coating of cement is placed on the
top. A portion of the melted cement is then poured
into one of the tin saucers, and the mouth of the jar
Fig, 168—7¥e inverted, placed in it—forming, as soon as cool, a per-

coveted te fect air-tight cover, the saucer remaining until the fruit
of Far is taken out of the jars. Common tea saucers, and
even blacking boxes may be used, instead of tin saucers.

Quantity of Sugar required. Some have stated that they suc-
ceed in keeping the fruit without using any sugar; but in ordinary
practice itis safer to apply it, and it is best to do so at once, rather
than to defer it till the fruit is used. Strawberries,
peaches, pine-apples, and quinces, require but a
small quantity, five ounces to a quart of fruit being
sufficient. Cherries, plums, raspberries, and black-
berries, require more, or from seven to eight ounces,

Stone Fars. In the absence of common jars,
which could not be procured, a friend employed two
gallon stone jars, with entire success. They were
filled as already described, the fruit running out all
around as the lid was applied, so as to prevent any
vacancy or air, and the whole well cemented. After
: _ . several months, they were opened in perfect condi-
Fix. 160.—7 we? : “

San, filled avd tron,
pss’ with Tomatoes. These are the easiest preserved of all
ripe fruits. They may be kept entire after merely
removing the skin ; or, what perhaps is better, as well as more eco-
nomical, stewed down to about one-half of their original bulk, as
they are a very watery fruit.

Strawberries need but few minutes cooking; cherries a greater
length of time ; peaches still longer, and should be well done.

In order to determine whether the fruit has been -well put up,
when India-rubber lining is used, lift them by the covers, or apply
a few pounds’ force to them. If the cover comes off, the work has
not been well done—some air has been allowed to remain, or the
heating has been insufficient, in which case the boiling must be done
over again, It is safest to examine them a second time, in about a
week,

It is important that the jars, after the whole process is completed,

Thinning, Gathering, Keeping, and Marketing. 125

be placed in a cool and rather dry place. If the temperature is
warm, they may spoil by fermentation; and experience has fully
proved that they mould in a damp cellar. If the temperature were
but a few degrees above freezing, they would probably keep unin-
jured for years. There is no doubt that the apartment should some-
times have the credit which is ascribed to a particular mode of put-
ting up.
Glass jars should be kept in a dark place, to exclude light.

DRYING FRUIT.

Drying fruit has several advantages over canning or bottling. It
is cheaper ; it may be adopted on an extensive scale ; the fruit may be
kept with less care ; and being several times lighter than when fresh,
may be sent long distances, or to foreign countries, at a moderate cost.
When fruit-growers shall learn that dried fruit from the highest flavor-
ed sorts is as much better than that from the poor unsaleable varie-
ties so often used for this purpose, as the best fresh fruit of the one
sort exceeds the other, purchasers will also be willing to paya much
higher price for the best article. When, superadded to this, the fruit
is dried rapidly so as to retain a clear, light color, and a perfect
flavor, instead of the dark, half fermented fruit resulting from slow
drying in bad weather, there will be no difficulty in finding a ready
sale for all that may be offered in market. When abundant seasons
occur, the surplus should be saved by drying, and may be kept
another year.

In some parts of the Western States, houses are ere¢ted for dry-
ing fruit, and are warmed by fire heat, by means of a furnace with a
flue extending around the building, similar to that formerly used for
green-houses. This flue is covered with sheet iron. An ample ven-
tilator is placed at the top for the free escape of the large volumes
of watery vapor which rise from the drying fruit. Trays or hurdles,
about two feet wide, six feet long, and three inches deep, with small
strips or laths forming the bottom, are placed in three tiers, one
above the other, with a foot or more of space between them. Long
strips of scantling, laid horizontally, extending the whole length of
the house, and six or eight feet outside, form a sort of railway track
on which a frame with rollers runs in and out through a wide door,
for running in the fresh fruit and bringing out the dried. A house,
ten by fourteen feet, and eight feet high, has been found sufficient
for about two barrels of fruit at a time, and about twenty-four hours
complete the drying process,

126 Thinning, Gathering, Keeping, and Marketing.

Fig. 170 represents a small, portable, fruit-drying house, capable
of being carried to the orchard, and used on the ground. It consists
of a small building from two and a half to four feet square, or of any
other convenient dimensions, the lower part covered with sheet iron

Fig. 170.

to prevent danger from fire, and containing a small stove, extending
through the house, from the rear of which passes the stove-pipe on
the outside, the upper portion of which is seen in the figure. The
fuel would be more completely economized by bringing the pipe back
again, and passing it up on the same side as the door of the stove,
reversing the place of the doors for introducing the shelves.

CHARTER Xi.
FRUITS TO SUPPLY A FAMILY.

THE question is often asked, “ What shall I plant in order to obtain
a full supply of fresh fruit for a family the year round?” It is diffi-
cult to give a precise list, as in some seasons the crop may be many
times greater than in others ; and again, some will bear abundantly
and others fail in the same season. The following, however, will
serve as an approximation :

The earliest fruits, about the first of summer, will be strawberries.
A selection of the most productive sorts, well cultivated, with the
runners kept cut off, will afford about one quart a day from each
square rod fora month. Three or four square rods will, therefore,
give an abundant supply for a family. Four or five hundred plants
will be sufficient for this extent of ground. These will be followed
by the earliest cherries, and by currants, raspberries, and gooseber-
ries. Two dozen bushes of each of the four best sorts of currants,
the same number of raspberries, and two dozen of Houghton’s
gooseberry, will, if well cultivated, furnish an abundant supply. One
dozen cherry trees will be enough. Two or three dozen bushes of
the blackberry will supply a quart or two a day for some weeks
towards the close of summer. Apricots, early apples, and early
pears, and a few of the earliest plums, will commence the season of
abundance which, with the later varieties of these fruits, will last till
near winter. Winter apples and pears, and all the good-keepirg
varieties of the grape, will continue the supply until spring. Long-
keeping apples, such as the Northern Spy, Roxbury Russet, and
other sorts, if placed in a good, cool fruit room or cellar, will con-
tinue until the commencement of the new supply of strawberries.

To obtain this supply there may be half-a-dozen apricot-trees, a
dozen or two of plums, two dozen of summer and autumn pears, and
as many more of winter varieties, the same number of summer and
autumn apples, and from fifty to one hundred trees of winter apples.
A dozen or more of peach-trees and the same number of well man-

128 Fruits to Supply a Family.

aged grape-vines will contribute materially to the variety and excel-
lence of the supply. The fourth of an acre of well cultivated vine-
yard will be sufficient to furnish several pounds of fresh grapes daily
through the autumn and winter months.

The extent of ground required will be about ten or twelve square
rods for the different summer fruits, and an acre and a half or two
acres more for all the others except the winter apples. A plantation
of dwarf apples and dwarf pears will enable the owner to reduce
considerably this extent of ground.

PLAN OF A FRUIT GARDEN.

The accompanying plan of an acre fruit garden shows the num-
ber and disposition of the trees of each kind. It is represented as
a sguare, but may be varied in form to an oblong shape, planting
about the same number of trees in fewer or more rows, as the case
may be. It is so arranged that although the trees are of different
sizes and at different distances, the rows run both ways, and admit
readily of horse-cultivation. The plums are placed in a row at one
side, in order that pigs and poultry may be confined exclusively
among them during the season of the curculio, which proves one of
the most efficient means for its destruction ; and in connection with
knocking on sheets, will afford good crops under any circumstances,
if fully and efficiently applied. A movable or hurdle-fence, separat-
ing the plums from the rest of the trees, renders the remedy many
times more efficient than if these animals were allowed the whole
range of the fruit garden. In some places, where the curculio is par-
ticularly destructive, cherries and early apples are also attacked ; in
which case, as these fruits are next to the plum row, all may be
included in the pig-yard, if desired.

Autumn and winter apples are not required in an enclosure of this
kind, and the early sorts are placed here only to protect them from
being stolen, besides the reason last named.

Pears may be planted with standards and dwarfs together in the
same row, the dwarfs bearing and flourishing while the others are
coming forward; or they may be placed in separate rows. The
peaches, if in rows twenty feet apart, and twelve and a half feet in
the row, will have quite enough room at any age, provided the long
limbs are ¢Ainned-in from the outside every two or three years.
With this care, apples may be planted much nearer than usual.
None of the trees stand on exact squares ; the importance of pre-
serving straight rows for cultivation being greater than the form of

Fruits to Supply a Family.

the space occupied by each tree.

ote,

Ha
.
fa
‘en

BSR

129

When rows are wide apart, less
room is needed between the trees in the rows.

ee nen

SARA RRR AR Awe E

=) RD

~
Are

- Hn

Gaacuangasa Rawe

ADH CHKOKHOGARIGARTIS AHH PUYEBPVPIWVAY
PLARODATODAMARAPRAHRAEHOSQDSABE DOA
et Et ee OES EOE DR Sa

Fig. 171.—Plan of Fruit cee.

Cherries.

Early apples.

Standard and
dwarf trees.

Raspherries.
Gooseberries.
Currants.
Grapes.

By the arrangement we have here planned, the following trees

may be planted on an acre, namely:

15 plum trees,

8 early apples, . ea igd
16 standard pears, : i
29 dwarf do.

48 peach trees,

45 raspberry,

45 gooseberry,

45 currant, :
10 native grapes, . eye

= oS a OY

“

40 “

25
40
60

4

4

4
12

“cc

“

26
26
Le
13
13
4

4

4
20

“

“

alt al occupying “20 ft. —13 ft. in the row.
16 cherry trees, . Be:

In all 132 trees, besides the raspberries, currants, gooseberries,

and grapes.

As every cultivator would make a different selection, and as we
have elsewhere given carefully made lists, it is hardly necessary to
occupy space at present on this subject, except to remark that varie-
ties ripening in succession should be sought, when a family supply

is the object.

130 Fruits to Supply a Famtly.

It may occur to some as an objection, that too much space is
given to cherry trees. There will be, however, a decided advan-
tage from the abundance of light and air for the trees, in diminish-
ing the tendency to vef in the fruit, one of the most serious draw-
backs in cherry culture. More room is given to dwarf pears than
usual, on account of their proximity to the standards.

All kinds of trees may be made to conform in some degree to the
room allotted to them, by thinning in the exterior occasionally.

It may be stated that each side of a square acre is about 209 feet,
and that the preceding measurements of distances will all come out
in accordance with the plan.

There are many who would like a larger fruit garden. The follow-
ing numbers and distances are accordingly given, the mode of ar-
rangement being the same as in the preceding plan—each side of
the two-acre lot being 295 feet.

i an
40 plums, nectarines, and as

2 occupying 40 ft—15 ft. in row.
apricots, p pying 4 5

40 cherries, 245° on roy SUES ae s
10 early apples, Sie - a gg a
40 standard pears, . 2 ‘“ 4o“ 15 « ‘“
So dwarf do. . a 6 ‘“ 20“ 7h ‘
8o peaches, ange oe «“ So “ 15 & «“
72 raspberries, .

72 currants, i als “ 2 “ 4 « “
72 gooseberries,

Io native grapes, . Se Bakes = 190°“ “gor ™ ©
Strawberry-bed, 13 feet wide, 295 feet long.

The grapes are near the wall or fence, and, having the strawberry-
bed and small bushes in front, are not shaded.

A fruit garden of this size furnishes 290 trees, ten grape-vines on
a trellis, and 216 raspberry, currant, and gooseberry bushes, with
ample space for a strawberry-bed, a portion of which should be pre-
pared each year for planting anew, say four feet wide, which will
leave eight feet for bearing beds, and give new plantations every
third year.

The cost of preparing and cultivating an acre of land, as we have
proposed, will be almost incomparably less than where all is done
by hand. The following will approach a correct estimate where the
soil requires enriching as well as underdraining :

Fruits to Supply a Family. 131

Underdraining an acre of land, at intervals two rods apart, . $25 00
Subsoiling twice, trench erie four times, and harrow-

ing twenty-five times, . : - ‘ ° ; - 2200
too loads of manure and drawing, say; ‘ : : ; - 5000
$97 00

This expenditure will probably be returned, on an average, at
least every year, in the increased value of the crop, after the first
five years of growth.

The annual expense of cultivating such a fruit garden would be
about as follows :

Ploughing once in spring, to break up the settled earth, . $2 00
Cultivating with horse, or harrowing six times, . : - 3 00
Whole annual cost, . : : : : - ‘ - $5 00

HOW TO OBTAIN FRUIT FOR NEW PLACES.

This is an inquiry that often occurs in the minds of many owners
of new places, or who have built new houses on unimproved spots.
We can inform such residents that much may be done towards an
immediate supply with proper selection and management, and that
the assertion which they often hear, that “it will take a lifetime to
get fruit” from a new plantation, is an absurd error.

The quickest return is from planting Strawberries. If set out early
in spring, they will bear a moderate crop the same season. We have
repeatedly obtained fine ripe berries seven weeks from the day they
were set out. The second year, if the bed is kept clean, the pro-
duct will be abundant. Wilson’s Albany will safely yield any yeara
bushel from a square rod, or about two quarts a day for half a month.

Muskmelons and Watermelons will yield their delicious produéts
four months after planting.

Gooseberries, Currants, Raspberries, and Blackberries, all bear at
about the same period from the time of setting out. Good-sized
gooseberry plants, say a foot and a half high, will give a good crop
for bushes of their size, the second year. We have had a bushel of
Cherry currants the third summer after setting out quite small
plants, from a row thirty feet long. A bush of Brinckle’s Orange
raspberry has been known repeatedly to bear about a hundred ber-
ries the same year that it was transplanted—the fruit, however, was
not full size.

132 Fruits to Supply a Family.

Dwarf Pears of the right sorts, and under right management,
come quickly into bearing. The most prolific sorts give some
returns the second year, and more afterwards. Among the dwarf
pears which bear soon, are Louise Bonne of Jersey, Doyenne d’Eté,
White Doyenne, Giffard, Fontenay, Jalousie, Josephine de Malines,
etc. The following sorts bear nearly as early on pear stock, viz.
Bartlett, Seckel, Winter Nelis, Washington, Onondaga, Howell,
Passe Colmer, Julienne.

Grapes afford fruit soon—usually beginning to bear the second
and third year. The Isabella, York Madeira, Diana, and: Delaware,
are particularly recommended for this purpose at the north, and the
Catawba may be added for the Middle States, wherever it does
not rot.

Dwarf Apples should not be entirely overlooked in the list of

early bearers. Halfa peck per tree is often obtained the third year
from the most productive sorts.

A good supply of all the preceding will be sufficient to furnish a
family with these wholesome luxuries from within a year or two of
occupying entirely new premises ; and will not only add greatly to
the comforts and attractions of home, but contribute materially to
the uniform health of the occupants.*

* Fruir vs. MALARIA.—Residents in the Western States, and other regions where inter-
mittents and similar diseases result from malaria, state that a regular supply of ripe, home-
grown fruit, is almost a sure preventive. Eat the fruit only when fully ripe, and eat only
moderate quantities at a time, and little need be feared. The residents of such regions
should, therefore, not omit the earliest opportunity for a supply. Plant large quantities of
strawberries for early summer—they will bear abundantly a year from the time they become
established. Plant many currant bushes—for these are a most healthy and excellent fruit—
very hardy—and if in abundance, will last through all the hottest parts of the summer. The
Doolittle and Orange raspberries are profuse bearers—the former very hardy, the latter
generally so, but should be laid down and covered with an inch or two of earth for winter.
The Rochelle blackberry, if pinched in when three or four feet high (about midsummer,)
will bear abundantly, and prove hardier than if the canes run up without control. The
Delaware, Clinton, and Concord grapes, are early and hardy, and will bear in two or three
years from transplanting. Dwarf apples, on the Paradise and Doucin stock, will flourish in
any locality, and begin to bear profusely in three or four years, and on the Paradise stock
often in two years. Some varieties bear early on common stock ; such, for example, as the
Dyer, Lowell, Early Strawberry, Sops of Wine, Oldenburgh, Porter, Belmont, Jonathan,
etc. ; but these will, of course, bear much sooner as dwarfs. The Bartlett, Washington,
Julienne, Flemish Beauty, Beurré d’Amalis, Onondaga, Howell, and Seckel pears, produce
early as standards, and the Louise Bonne of Jersey as a dwarf. Houghton’s gooseberry
grows with great vigor, is very hardy, and in two or three years affords almost solid masses
of berries on the branches. Such fruits as the above should be planted out on every new
place, as indispensable to health as well as to comfort and economy; and emigrants to new
countries should take a supply with them, as the best medicine chest they can provide.

CHAPTER XII.

MANAGEMENT OF NURSERIES.

Ir is impossible in a work like this to give full dire€tions for the
raising and management of young trees in the nursery. Every one
who buys trees should know when they have been properly culti-
vated ; and as some planters prefer to raise their own trees, a few
leading dire¢tions will be laid down for the guidance and assistance
of such as wish to become more fully acquainted with nursery
management.

Soils. The first great requisite is the selection of a suitable soil.
More depends upon such selection than at first glance would seem
possible. At least ten thousand good trees may be raised on an
acre—worth, at twenty cents each, two thousand dollars. If the
soil is perfect in every respe¢t, and the other requisites of good
stocks, transplanting, and cultivation, are attended to, there will be
no difficulty in raising this amount. But if the soil be wet or sterile,
or otherwise unsuited to the purpose, none of the trees can be good ;
one-half or nine-tenths may be stunted, crooked, and unsaleable ;
the rest will perhaps not sell at half price. While, therefore, a poor
soil should not be accepted on any terms, it would be better to pay
a hundred dollars yearly rent, if necessary, to secure one in perfect
condition. A light or sandy soil will raise peach and cherry trees
and often apples, and it may be worked with great ease and in all
kinds of weather; but for standard pears and plums a stronger or
more clayey soil is absolutely essential, and if properly underdrained,
is often as good for all other trees. Every complete nursery, there-
fore, should either consist wholly, or in part, of a strong loam or
loamy clay, which in general will require previous thorough tile
draining. The necessary fertility given to such a soil will be
retained several times longer than by light gravel or sand.

Nothing is commonly better than old pasture for the commence-
ment ofa nursery. It should be ploughed twice or more until made

134 Management of Nursertes,

perfectly mellow, which should be done the previous autumn if for
planting in the spring. Or if turned over in the spring with the
largest double Michigan plough to a depth of a foot or more, by
means of three yoke of oxen, it will generally be found in a fine
condition.

If the soil is not rich enough without manuring, it is better to
apply the manure a year or two beforehand to other crops, or else
to apply old rotted or composted manure. An application of wood-
ashes at the rate of forty or fifty bushels per acre, if fresh, or a hun-
dred or two, if leached, is often useful and sometimes eminently so.
These ashes are well applied if mixed with the compost at the rate of
one-tenth or one-twentieth of its bulk.

Laying Out. Nurseries should be laid out so as to admit of
horse cultivation. For this purpose strips of land twelve feet wide
should be left on opposite sides of the nursery, at the ends of the
rows, for the horse to turn about upon. Cross alleys should be left
at convenient distances for carting out the trees and for the registry
of the different kinds in the rows. The length of the rows between
these alleys will depend somewhat upon the size of the nursery,
varying from one hundred to three hundred feet.

Shelter. In seleCting a site for a nursery, the sweep of prevailing
winds should be avoided ; as in very windy places the young shoots
from buds and grafts are apt to be blown or broken off, and the
young trees bent or inclined. If necessary, belts or screens of ever-
greens may afford shelter from strong winds, not being placed, how-
ever, near enough to shade the trees, nor to injure their growth by
the extension of their roots. On the other hand, low and sheltered
valleys, being more liable to sharp night frosts, are objectionable for
the site of a nursery.

Fences and other barriers which cause large snow-drifts and a
consequent breaking down of the young trees, should be avoided as
much as practicable.

Seeds and Stocks. The successful growth of the young nursery
trees depends essentially on good, vigorous, and healthy stocks.
Seeds from healthy and vigorous trees should, therefore, be always
seleGted. It is common, in raising apple-seedlings, to procure
pomace from cider-mills ; wash out the seeds and plant promis-
cuously. If the strongest seedlings only, thus obtained, are selected
for setting out, good trees would be the result ; but it would be
better to obtain apples for this purpose from trees of known hardi-
ness and fine growth. The same remarks will apply to the selection
of pear-seed and cherry, plum, and peach stones.

Management of Nurseries. 135

Different modes are adopted for obtaining apple-seeds easily from
the pomace. The following is similar to that used by most nursery-
men. Make a box five feet wide, eight or nine feet long, and ten
inches deep ; leave the lower end, f one inch lower than the sides,
for the water to flow over. Place this box in the bed of a brook
or stream, on crossbars or scantling, with a dam above to colle¢t
the water into a trough, carrying the water into the box, and pro-
jecting six inches over it. This trough should be made of boards
twelve inches wide nailed together, and the stream should be large
enough to nearly fill it when flowing gently. To prevent the water

Fig. 172.—Apple-seed washer.

from dashing into the box too furiously, two boards are first nailed
together as shown at 4, one board being eighteen inches by two
feet, and the other eighteen inches by one foot. The longer board
is placed on the top of the spout, and the shorter at right angles
across the lower end of the spout. This serves to throw the water
perpendicularly downwards into the box, and at the same time
serves to spread it out into a thin sheet. By moving this board up
or down the spout, the quantity of water pouring into the box may
be easily controlled.

One man stands on the board e, which extends across the box;
and the other carries and deposits the pomace (well pounded to
pieces) into the box at d, one or two bushels at a time. The man
on the box then stirs the pomace rapidly with a four-tined fork, and
throws out the straws. The pomace floats over the lower end
(which is an inch lower than the sides), and the seeds fall to the
bottom. A few back-strokes from the lower end of the box assist
in the separation of the remaining pomace. In washing a “cheese”
that contains a bushel of seed, it is usual to wash it two or three
times, by using a scoop-shovel. Afterwards, the last cleaning pro-
’ cess is given to it by placing the whole in a box, and then scratch-
ing a four-tined fork through it a fewtimes. A little experience wil!

136 Management of Nursertes.

enable any one to judge accurately of the proper quantity of water
to turn on, so as to make rapid work, and not carry the seed over
the box.

The pomace, fres# from the cheese, should be drawn and placed
on a board plattorm beside the box, and then plenty of water thrown
upon it, until it is thoroughly soaked. This will render it easily
beaten to pieces with a hoe. The pomace should never remain in
the cheese over twenty-four hours, as it soon ferments and the seed
is spoiled.

The best stocks for raising standard cherries suited to the east-
ern portions of the Middle States, are procured from the Black
Mazzard, which is the original type of the heart varieties, The
fruit is to be collected when fully ripe by shaking or beating off on
sheets placed below—the pulp washed off and the stones mixed
with alternating layers of sand, and kept exposed to freezing and
thawing until early the following spring. They are then to be
planted out in nursery beds or thick rows. The spring following
they may be transplanted to the permanent rows of the nursery. If
the stones, after being washed from the pulp, are to be carried to a
distance, they should be dried in the shade for a few days to prevent
moulding. But the drying process should not be continued, as a few
weeks’ exposure to air will lessen or destroy their power of vegetat-
ing. Plum and peach stones may be similarly treated ; but peach-
stones do not as soon become injured by exposure to air as those
of the smaller fruits. Plum and cherry stones keep well through
winter, after being mixed with sand, by placing them in shallow pits
only a few inches deep, and covering them with flat stones. They
start very early in spring, and should be planted the moment the
frast is out of the ground,

For dwarf cherries the seeds of the Mahaleb are used, and are
treated precisely as those of the Black Mazzard already described.
In the Western States the Mahaleb succeeds better as a stock than
the Mazzard; and the Morello stock, which is still hardier, answers
the purpose well where the others fail, although the heart varieties,
when budded into it, do not take readily unless these stocks are in
the most thrifty condition.

Dwarf apple-trees are obtained by budding the common varieties
on the Paradise or Doucin stock. The small Paradise apple, which
grows but little larger than a currant-bush, reduces the size of the
apple-tree worked upon it so as not to grow more than six or eight
feet high, and to bear in two or three years. The Doucin stock is
larger, and forms an apple-tree intermediate between the dwarf and

Management of Nurseries. 137

the common standard. Both of these stocks are raised by layers or
stools, and are commonly imported from Europe by nursery-men.

The French quince, which is employed as a stock for working
such varieties of the pear as succeed well upon it to form dwarfs, is
obtained by stools, layers, and cuttings. When cuttings are planted
they should be made in autumn, about ten inches or a foot long, and
either planted out the same autumn or very early the following spring.
They should be set in a compact soil, the earth closely pressed
about them—the tips projecting an inch or two above the surface.
They generally fail in a light or gravelly soil. If set out either in
autumn or spring they should be covered with an inch or two of fine
fresh manure. This proteéts them from the cold through winter,
and preserves the moisture of the ground in hot weather. Many of
them will take root and grow, and should be taken up in the follow-
ing autumn, and heeled in and covered, ready for setting out in the
nursery rows in spring.

Planting Seeds. Seeds are usually planted in thick seed-beds for
the first year—especially those of the apple, pear, plum, and cherry.
The ground should be rich, mellow, and in perfect condition. As a
general rule, the depth should be from three to five times the length
of the seed—heavy soils requiring less depth than light ones. If
there is much clay the surface should receive a sprinkling about
half an inch thick of fine manure to prevent the formation of a crust.
The seedlings should not be so thick as to retard each other’s
growth. The ground should be kept constantly mellowed through-
out the summer to promote as free a growth as possible. The seed-
lings should be taken up in autumn, and either heeled in or packed
in boxes with fine compact moss. Before setting out they should
be carefully assorted, so that a uniform size may be in each row and
no irregularities or gaps occur. Before setting out, the tap-roots
should be shortened and the tops reduced. All imperfeét or doubt-
ful plants should be rejected, in order to save the useless labor of
transplanting those which will not grow or take the bud.

Seedlings which have a single slender root, as the
apple, may be transplanted expeditiously with a dibble,
which may be easily made of an old spade-handle shod
with sharp iron as in the annexed cut, Fig. 173. The
soil being previously deep and mellow, this instrument
is thrust down by the side of the stretched line, finishing
the hole by a few slight lateral motions of the hand, then
thrusting in the seedling held in the left hand and press- Fig: 173.
ing the earth very compactly about it with the same tool. Great

138 Management of Nurseries.

care is to be taken that the hole be entirely and closely filled, and
that no cavities are left among the roots delow. If the weather be
dry, it will be well to immerse the roots previously in mud; and in
any case but few plants should be left exposed to the air at a time.

If the seedlings be valuable, as those of the pear, or have broad
branching roots like the French Quince, they should be set out with
a spade—a trench being previously cut by the line for this purpose,
or a straight furrow made by a skilful ploughman before the line is
stretched. One man holds each successive seedling by the hand,
placing it close to the line, while the other covers the roots with a
spade, moving backwards in the row.

Seedlings may be set out in the nursery row in autumn if per-
fetly hardy and the soil is not subject to heaving by frost; but, as a
general rule, it is safer to do all the transplanting in spring. Pear
stocks should be set out very early in the spring, to prevent check
in their growth, and to admit of budding the same season.

The age for setting out seedlings must depend on circumstances.
Yearlings, if strong and vigorous, are always the best, and it is ex-
tremely desirable that they grow with sufficient vigor to be budded
the same season. If the budding has to be deferred, a whole year
of time, cultivation, and care, is lost—more than enough to overbalance
the additional cost of the best stocks.

Cultivation. The soil in the nursery should be kept perfectly
clear of weeds and in a state of constant cultivation—especially dur-
ing the early growth of the seedlings and young trees. Hand-hoe-
ing is expensive, and is only needed for the extirpation of weeds,
and occasionally, when performed with a pronged-hoe, for loosening
the clayey soil between the trees. The horse should be kept con-
stantly going, either with the plough or cultivator. Careful hands
should be employed for this purpose, who can run closely to the rows
without injuring the trees. Short whiffle-trees should be used with
the strap-traces passing round the ends as figured in a previous
chapter. If the plough is used it should run shallow when near the
rows. It is a useful implement for turning the soil away from trees
before hoeing out weeds ; and it may be also used for throwing a
slight covering of mellow soil against them to cover up weeds as
they are just appearing at the surface.

Budding and Grafting. Root-grafting is extensively practised by
nurserymen for the apple. The mode of its performance is
described in the chapter on the apple. In setting out the root
grafts great care should be taken to pack the earth closely around
them. Leaving cavities below, which is not unfrequently done by

Management of Nurseries. 139

careless workmen, is sure to result in their failure. Rcot-graft:ng
the pear only succeeds when strong seedlings, with well branchec
roots, are taken, and the whole plant used, inserting the graft at the
_ collar and wrapping with muslin plasters.

Nearly all other stocks are budded, The time for budding varies
- much with the kind of tree, and with its condition. To prove suc-
cessful, it must be done when the bark of the stock lifts freely from
the wood, and also when the inserted buds have been sufficiently
matured. The cherry, in general, requires budding on the mazzard
stock, about midsummer ; but sometimes the growth of the stock
contifiues so late that it may be done near the close. The Mahaleb
continues to grow later, and the budding may be correspondingly
deferred. On the common stock the plum requires early budding ;
the wild or Canada plum, used for dwarfing, continues to grow much
later. The operation may be performed on the apple at any time
between the maturity of the inserted buds and the decrease in the
growth of the stocks. The same remark will apply to the pear on
pear stocks ; as the latter is frequently struck with leaf-blight, which
at once checks growth, it is safest to bud the standard pear early.
The peach and the French quince are worked towards the close of
summer and the beginning of autumn. As the removal of leaves
from a tree in full growth always checks it, the stocks should have
the side shoots cut away to facilitate the operation of budding when
necessary, some weeks before it is done, that they may recover
entirely from its effe¢ts and be in a vigorous condition for the lifting
of the bark. If this has not been seasonably attended to, it may be
performed without detriment the same day the buds are inserted,
cutting away as little as may be convenient.

It is hardly necessary to remind the operator of the importance
of securing good, well ripened strong buds; of keeping the shoots
well shaded and fresh during the day ; and of carefully registering
every variety, both by tally stakes at the ends of the rows and in a
book kept for the purpose. ‘

The best and handsomest trees are made when the buds are
inserted within two or three inches of the ground. Dwarf pears
should be budded at the surface. Crooked growers are sometimes
worked on straight stocks three or four feet high.

Where buds fail they should be rebudded if the stocks will
admit; but if not, they should be grafted the following spring.

In heading down budded stocks in spring it is important that it be
done quite early or before the buds swell, especially for the pear,
plum, and cherry, which are severely checked in growth by the loss

140 Management of Nurseries.

of growing buds or foliage. For the same reason all other sprouts,
except from the inserted bud, should be kept constantly and closely
rubbed off.

About midsummer or a little later the projeéting stubs (already
mentioned in the chapter on Budding) should be carefully pared
down to the growing shoot. The sooner this work is done the bet-
ter, that the cut surface may heal over, provided the shoot has become
strong enough to prevent the danger of breaking out.

Digging or Lifting the Trees. When nursery trees have grown
sufficiently for removal and transplanting, they may be taken up any
time between the cessation of growth in autumn and its recom-
mencement in spring, when the air is not freezing and the ground is
open. Ifa whole row is to be lifted at a time, the labor may be les-
sened by first ploughing a furrow away from the row on each side.
Then two spades made of steel and strong enough to bear the
full weight of a laborer are placed on opposite sides of the tree at a
distance of a foot or more from it. The blades, which are at least
fifteen inches long, are thrust downwards to their full length into
the soil under the tree. A lifting motion raises it with the principal
roots entire. Spades for this purpose, costing several dollars each,
are manufactured only by the best edge-tool makers in the country.
Before or at the time of removal the trees should be marked with
wooden labels furnished with copper-wire to fasten them to the limb.
They are made of pine or other suitable wood, about half an
inch wide, three inches long, and one-twentieth of an inch thick. A
very thin coating of white-lead paint applied just before writing the
name with a common black-lead pencil renders the letters perma-
nent; but they will last a year or two if the letters are written on a
moistened surface. If written dry they wash out in a few weeks.

Packing for transportation. Several million fruit trees are every
year purchased by the farmers of our country. A large majority of
these are conveyed long distances from the nursery by railway.
Much of their safety from injury on the road, and their consequent
success when set out, depends on the manner of packing. Trees
may be packed so as to open from the bundle or box, after being
tumbled over iron rails a thousand miles or more, as fresh, plump,
healthy, and uninjured, as the moment they were lifted from the mel-
low soil ; and they ave sometimes packed so as to become bruised,
barked, and hopelessly shrivelled before they have travelled a tenth
part of that distance.

The farmers who pay the three million dollars yearly for fruit trees,
should understand well the difference between good and bad packing.

Management of Nurseries. 141

Whether encased in bundles or boxes, it is absolutely essential
that trees be protected from bruising, and that the roots be kept
constantly moist from the moment they are dug up, till they reach
their destination. The first named object is accomplished by sprin-
kling straw through every portion of the mass of trees ; and the lat-
ter by first dipping the roots in an artificial bed of thin mud, and
then imbedding them in damp moss. The mud or the moss alone
may answer for very short distances (the moss should, however,
never be omitted); but as there are frequently unexpected deten-
tions, the best nurserymen always pack about as well for a journey
of fifty miles as for two thousand. The additional labor is but
small—the benefit may be great.

Packing in boxes, which is always best for long distances, does
not require so much practice, although as much care as in bundles.
If the trees are all well encased in straw, or properly protected by it on
every side and through every part ; the roots shielded from the dry
air as already stated; and sufficient pressure given to them to pre-
vent chafing and rattling, they cannot become easily injured. The
boxes need the additional strength of iron hoops at the ends and
corners.

To pack a bundle or bale, first provide two simple blocks of wood,
like that shown in Fig. 174, into which two diverging stakes are
inserted, loosely, so as to be withdrawn easily.
Place these a few feet apart, to form the trough
for building the bundle. Lay the trees in this
trough, perfectly parallel, and with the roots
together, sprinkling straw among the stems and
branches, and damp moss among the roots as the
bundle progresses, until enough are ready. Fifty
medium-sized trees will make a fair-sized bundle. Then tie it up
with three or four twisted straw bands, as tightly as one man can
conveniently draw. This may be facilitated by using first a broad
leather strap to draw the bundle together. The strap may be two
inches wide, eight feet long, with a buckle. The bundle is then
ready for receiving the straw.

Next, place upon and across the little truck or wagon represented
in Fig. 175, four strings or cords, then a layer of rye-straw, to form
the outside coating. As the bundle is longer than the straw, the lat-
ter must be spliced, which is effe¢ted by first placing a layer towards
the place for the roots of the trees, and then another layer overlap-
ping this, towards the tops. Place within the side-boards other
portions of straw, and finally cover the top, observing now to lay the

Fig. 174.

142 Management of Nursertes.

straw first on the tops, and lastly on the roots. Then tie tigether
the ends of each of the four strings, which will hold the straw in
place. Raise the bundle a few inches by placing beneath it short
pieces of scantling, to admit passing the cord under. Then apply
the rope connected with the windlass, as shown in Fig. 175, by sim-
ply passing it once around the trees. A few turns of the crank will

Fig. 175.
draw the bundle with great force compaCtly together—at which place
pass a strong cord (one-fourth or one-third of an inch in diameter)
and secure it by tying. Slacken the rope ; move truck a foot, tighten
the rope again, and add another cord. In this way proceed from
bottom to top, till the straw is so firmly secured by the cords, that

no handling, however rough, can displace it. By tying
each coil, the rest will hold the straw if one happens to
become worn off or cut. Add moss to the exterior of the
roots, encase the moss in damp straw, and sew on a
piece of strong sacking or gunny-cloth, and the bundle is
completed, as shown in Fig. 176.

The former praGtice among nurserymen was to draw
the bundle together by dint of stout pulling by hand ;
but the present mode by the use of a windlass, is not
only many times more expeditious but much better—as it
was formerly almost impossible to bind on the straw in
so firm and secure a manner, as to withstand all the
thumps and rough-and-tumble handling of modern rail-
Y way hands without displacement.

Fig. 176. The following dimensions may be useful to those who
wish to construét this packing machinery ; Windlass three feet high
to top; posts fifteen inches apart inside; cylinder four inches in
diameter ; rope about eighteen feet long. The truck is about two feet
wide between the wheels, eight feet long; the axles six feet apart;
wheels seven inches in diameter.

When trees are always boxed, they may be secured advantageously
in small bundles by this mode for placing in the boxes.

Management of Nurseries. 143

Convenient dimensions for boxes where large quantities are to be
packed, are two and a half feet square and nine feet long. They
should be made of light and strong boards, and if sound half an inch
in thickness will answer. Four series of battens will be necessary
for the length—two at the ends, and the others at intervals of three
feet between. Good battens are made of elm or other wood of equal
hardness and toughness, which may be sawed for this purpose into
strips two and a half inches wide and an inch and a fourth in thick-
ness. When the boards are well nailed to these battens, the whole
forms a stout box. When closely and solidly packed, the lid is
nailed.on, and iron-hoops are nailed on the outside against every
batten, and extending around the box. The direétion is then writ-
ten distinétly with a mixture of lamp-black and turpentine, or of
lamp-black and rock-oil. The following materials should be pro-
cured beforehand for packing: Boxes, with iron-straps or hoops for
the corners; moss, for the roots; straw, for the tops; labels, for
designating the sorts ; flag, oziers, or rye-straw, for tying bunches ;
large labels of cloth, parchment, or wood, for designating bunches ;
lamp-black and turpentine or rock-oil, and brush for marking boxes.
If the trees are to be packed in bales or bundles, provide long,
straight rye or other straw, baling-cord, gunny-cloth or Russia mats,
sewing-twine, large packing-needles, directing-labels, white-lead
paint, and soft pencil.

After the crop of nursery trees is removed from the ground
another one should not be planted in the same place until the soil
has fully recovered from the exhaustion of the first. An interme-
diate crop of clover turned under for manure is found useful. There
should be an interval of at least two or three years before occupying
the ground again with nursery ; although a less time is often given
in connexion with heavy manuring.

CHAPTER XIII.
INSECTS AND DISEASES.

INSECTS are among the most formidable enemies to successful fruit-
culture. It has been computed that the losses occasioned by the
curculio alone amount to at least a million of dollars annually.
Planters are deterred, by the attacks of this inse@, from attempts te
raise the apricot, nectarine, and plum; and the market supply of
apples and pears is much disfigured by it. The apple worm is
becoming scarcely less formidable. As a general rule those reme-
dies are of little value which attempt merely to refe/ insets without
destroying them at once. The first question, therefore, which may
be properly asked when a remedy is proposed is—does it kill the
insect ?

DESTRUCTIVE INSECTS.

The Caterpillar (Clistocampa Americana). This has been amost
serious enemy to the apple, and some other trees, in most parts of
the country. It has its seasons of increase and decrease. Some
years it has nearly stripped whole orchards; and again it has
diminished in numbers in successive years, till few could be found.

There are many species which feed on the apple leaf; but the one
here alluded to, is that known as the common orchard caterpillar,
which is hatched in spring as
soon as the leaf-buds begin to
open. At this time, it is not the
tenth of an inch long, nor so
large as a cambric needle, but
it continues to increase con-
stantly in size for several weeks,
until two inches long and a
quarter of an inch in diameter.
It then spins a cocoon and passes to the pupa state. In the latter
part of summer it comes out a yellowish brown miller (Fig. 177), lays
its eggs, and dies. The eggs are deposited in cylinders or rings,

aa =

Fig. 177.— Moth of Apple-tree Caterpillar.

Luseéls and Diseases. 145

containing three to five hundred each, encircling the smaller
branches, and usually within a few inches of
the extremity. The accompanying figure (Fig.
178) represents one of these masses of eggs
of the natural size. They remain through
winter, protected from the weather by a vesicu-
lar water-proof varnish, and hatch in spring,
as just stated. Each collection of eggs makes
a nest of caterpillars.

One nest is enough to defoliate a large
branch, and when several are on a tree, the
size and quality of the fruit are seriously less-
ened.

The best mode for their destruction, is to
cut off the small branches which hold the eggs
during autumn or winter, and commit them to
the fire. The most convenient implement is a
long pole, armed with a pair of clipping-
shears, worked by a cord; or a sharp hooked
knife, on the end of a pole, will answer nearly Fig. 178.
as well. The eggs are seen at a glance, after
alittle practice. If this work is done just at the moment the eggs
are hatching, it will be equally efficacious, and the webs or downy
covering of the young insects render them conspicuous. Every
nest of eggs thus removed, which is done in a few seconds, totally
prevents a nest of caterpillars in the spring, and is far more expedi-
tious and effectual than the usual modes of brushing off the cater-
pillars with poles, brushes, or washing them with soap-suds, lye,
or whitewash at a later period.

Dr. Fitch says:—“If sulphur be dusted upon the leaves it
increases the appetite of the caterpillars, whereby they eat the
leaves more greedily and grow more rapidly. Yet it has been pub-
lished as a remedy for these caterpillars, to bore a hole in the trunk
of the tree and fill it with sulphur!” The best remedy is, to be on
the look-out for the nests of these caterpillars.

The Borer (Saperda bivittata). This inseét enters the tree
and cuts into the solid wood near the surface of the earth. It is a
dangerous enemy ; for while only a few small holes are perceived in
the bark outside, it may have perforated the wood internally in all
directions and reduced it to a mass of powder.

Not only the apple-tree, but the quince, mountain ash, and haw-
thorn, suffer greatly from the attacks of this insect.

7

146 Inseéts and Diseases.

The perfeét inseét is a brown and white striped beetle (Fig. 17/9),

about three-fourths of an inch long, which flies at night. It deposits

its eggs late in spring or the first of sum-

{ mer, in the bark near: the surface of the

= vaium ground, and sometimes in the forks of the

i] i: branches. ‘The first indication of its pre-

sence is the appearance of numerous

X small round holes, as if the bark had been

\ perforated by buck-shot. These holes

es" will soon become more visible by the
ejected dust.

Dr. Fitch gives the following distin&
account of this insect in the ///ustrated
Annual Register:

“The beetle comes abroad in June, and drops its eggs under the
loose scales of the bark, low down near the surface of the earth.
The worm which hatches therefrom eats inward through the bark,
till it comes to the wood. It there remains, feeding upon the soft
outer layers of the wood, and thus excavating a shallow round
cavity under the bark, the size of a half-dollar ; though where two,
three, or more worms are lodged in the same tree, as they always
preserve a narrow partition between their cells, one never gnawing
into that of another, these cells by crowding upon one another
become of an irregular form, and almost girdle the tree. The cell
is always filled with worm dust, crowded and compacted together,
some of which becomes crowded out through a crack in the bark,
or a hole made by the worm. And it is by seeing this sawdast-like
powder protruding out of the bark, that we detect the presence of
these borers in the tree. The worm continues to feed and enlarge
its cell under the bark for about twelve months, until it has become
half grown and is from a half to three-fourths of an inch in length.
Its jaws have now acquired sufficient strength for it to attack the
solid heart wood of the tree, and it accordingly bores a cylindrical
hole from the upper part of its cell, upward in the solid wood, to a
length of three or four inches or more, this hole inclining inwards
towards the centre of the tree, and then curving outwards till its
upper end comes again to the bark. It then stuffs the upper end
of this passage with fine chips or worm dust, and its lower end with
short fibres of wood, arranged like curled locks of hair, thus form-
ing an elastic bed on which to repose during its pupa state. These
operations being completed, it throws off its larva skin and becomes
a pupa, usually at the close of the second summer, or about fifteen

“Fig. 179.—A pple-tree Borer.

Inseéts and Diseases. 147

months after it hatched from the egg. In this state it lies through
the winter, and changes to its perfect form the following spring, but
often continues to lie dormant several weeks after its final change,
until the season becomes sufficiently warm for it to come abroad.
Awaking then into life and activity, it crawls upwards, loosening and
pulling down the chips and dust that close the upper end of its bur-
row, till it reaches the bark. Through this it cuts with its jaws a
remarkably smooth round hole, of the exact size requisite to enable
it to crawl out of the tree. The sexes then pair, and the female
deposits another crop of eggs.”

Remedies. It is nearly impossible to save a tree, unless taken
early. At the first, the inse¢t may be cut out with the point of a
knife. If deeper in the wood, it may be extracted by a flexible
barbed wire, or punched to death in its hole by a flexible twig. To
prevent the inse¢t from emerging and laying its eggs, it is doubly
important that this be done early in the spring ; but the trees should
be repeatedly examined at other periods of the year.

Various remedies have been proposed to prevent the beetle from
laying its eggs in the bark. A mixture of tobacco water, soft-soap,
and flour of sulphur, applied to the bark in the form of a wash, or
soft soap alone used in the same way, has been attended with
partial success. The application should be made towards the end
of spring, and repeated for a few weeks if washed off by rains.
But the best and most perfect remedy is the examination of the tree,
and the destruction of the young inseéts as already described.

The Apple-worm (Carpocapsa pomonella) attacks the fruit, by
entering at the blossom, and feeding at the core. In some years, it
has been so common, as seriously to injure the quality of the crop.
The best preventive is to allow swine or sheep to pick up the
wormy fruit as it falls, thus destroying the enclosed inseét, and pre-
venting its spread. Sheep may be prevented from eating the bark
of the trees by rubbing the trunks with blood, which is easily done
with a piece of liver from the butcher.

The following figures (Fig. 180) exhibit the apple-worm in its
different stages ; a, the larva ; 4, the same magnified ; c, the cocoon ;
d, the pupa within the cocoon ; ¢, 7, the perfect insects, known as the
“ Codling moth ;” g, the young larva, just hatched, after having been
deposited within the calyx; 4, z, #, 7, the progressive work of the
larva within the apple, till it escapes.

Aphis. Aphides, or plant lice, frequently infest the leaves of the
apple, pear, cherry, etc. When they appear in vast numbers, cover-
ing the surface of the leaves and twigs, they retard growth and injure

148 Insects and Diseases.

the trees by sucking the juices. They may be destroyed by a solu-
tion of whale oil soap, or even by common soap-suds. It may be
applied with a syringe; or young trees in the nursery, and their
branches, may be bent over and immersed in the liquid contained in
a large pail. It should be repeated as often as they reappear, and

Fig. 180.

the evening is the best time to apply it. If too strong, it may injure
the leaves, and a previous trial on a single tree as a precaution is
best, till the right degree of strength is ascertained.

The Woolly Aphis (Aphis lanigera*), a European insect, falsely
termed American blight, is a species of aphis or plant-louse, covered
with long, white, cottony hair. In England it has proved very
destructive ; and on young trees in this country it has done some
injury. It is destroyed by whale-oil soap, and by lime-wash.

The apple-root aphis (Pemphigus pyr?) penetrates the roots and
causes knobby excrescences, which, when numerous, check and
injure the tree. To destroy it, scrape the earth away, and wash with
strong soap-suds.

The Apple Bark-louse (A spidiotus conchiformis) is thus described
by Dr. Fitch:—“‘It makes its appearance as a little brown scale,
one-eighth of an inch long, the shape of an oyster shell, fixed to the
smooth bark, resembling a little blister. This scale is the dried
remains of the body of the female, covering and proteCting her egg:

* Eriosoma lanigera, of later naturalists.

Insects and Diseases. 149

from a dozen to a hundred of which lie in the cavity under each
scale. These eggs hatch the latter part of May, and the young lice
diffuse themselves over the bark, appearing as minute white atoms,
almost invisible to the eye. They puncture the bark, and suck the
sap from it. The females soon fix themselves and become stationary.
They die and become overspread with a substance resembling fine
blue mould, which, wearing off, the little oyster-shaped scale again
appears in July. They sometimes become so multiplied that the
bark of the trunk and limbs is everywhere covered and crowded
with them, and if the tree is weakened by borers, fire blight, or other
disease, these bark-lice thus multiplying, kill it. In years past, over
all the country adjacent to Lake Michigan, every apple-tree has been
destroyed by this inseét.”

The late A. G. Hanford was successful with a mixture of equal
parts of tar and linseed oil, applied warm, zo¢ hot, early in spring, to
the bark. This mixture does not continue soft and spread over the
surface and close the pores so as to kill the tree, as grease would do;
but it forms simply a varnish, which soon becomes hard, and when
the tree appears in leaf and begins to grow, this varnish cracks and
peels off, carrying the bark-lice with it, and leaving the bark fresh
and smooth. Dr. Fitch, in his Treatise on Inseéts, mentions
another remedy which he considers very efficacious, prepared as fol-
lows :—Leaf tobacco is boiled in a strong lye until reduced to an
impalpable pulp, and this is then mixed with soft soap (which has
been made cold, and not boiled), the whole mixture becoming of the
consistence of thin paint ; this, when applied, does not easily wash
from the tree, as lye, tobacco water, etc., would alone. One applica-
tion with the brush to every part, will protect trees two years. A
young orchard of one hundred and fifty trees, required two men a
fortnight to go over every part, branch and twig, through the orchard.
The trees grew thriftily, and were perfe¢tly free from lice, while others
in every direction were dying from their attacks.

Quassia, soda wash, etc., have been strongly recommended, but
are much less efficient. Scraping and scrubbing, in summer, with a
stiff brush, in soap suds are useful. Thriftiness from good culture
is the best preventive ; and trees badly affeéted should be cut up
and burned.

The Canker Worm (Anisopteryx vernata). This caterpillar
appears to have been, as yet, chiefly confined in its destructive rava-
ges to portions of New England. The following figures represent
the perfect insect, the male with wings, the female nearly destitute
(Fig. 181). The canker worm attacks both fruit and leaves ; when

150 Insects and Diseases.

numerous, the small webs it makes, added to the destruction of the
foliage, give the tree the appearance of having been scorched. The
remedies consist in various contrivances to prevent the female
insets ascending the tree. One mode is to encircle the trunk
with a canvass belt, coated with a mixture of tar and train oil.
The mixture needs repeatedly renewing. Applying the tar directly
to the bark endangers the life of the tree. Dennis’s lead troughs,
filled with oil, have proved effectual. Circular strips of zinc, about
four inches wide, passing around the trunk of the tree, the lower

Section.

Fig. 181. Fig. 182.

edges standing out, as shown in Fig, 182, prove the most efficient
remedy, as the insects cannot pass the lower rim. Sheet iron will
not answer, as they cling to the rusty edge.

The Peach-worm or grub (degeria exitiosa, Trochilium exitio-
sum, of later authors) cuts into the bark (never far into the wood),
just below the surface of the ground. It attacks the peach, ne¢ta-
rine, and apricot. Its presence is indicated by the exudation of gum
at the root, mixed with excrementitious matter resembling sawdust.
It is very easily destroyed by scraping away the earth at the foot of
the trunk, and following the worm to the end of its hole with a knife,
beneath the thin shell of bark, under cover of which it extends its
depredations. If an orchard is thus examined once in spring and
once in early summer, few will escape. But to exclude the insect,
as a means of prevention, heap around each tree a small mound of
air-slaked lime or ashes, coal ashes, or even earth, in spring, allow-
ing it to remain till autumn. Encasing the foot of the tree with
pasteboard, or with stout oiled or painted paper during the summer,
effectually prevents the deposit of eggs in the bark.

The perfect insect of the peach-worm, Figs. 183 and 184, is a
four-winged moth, resembling in form a wasp, but totally distinct, and
in its character and habits closely allied to the butterfly and miller,

Inseéts and Diseases. 151

It deposits from early in summer till autumn, at the foot of the tree,
its exceedingly minute, whitish eggs, which soon hatch, and the
larve or worms enter the bark. The next season they encase them-
selves in a sawdust-like cocoon, in their holes under the bark ; and
emerging as perfect insects, lay their eggs and perish. The perfect
insect is very rarely seen, but is easily obtained by inclosing the

Fig. 183.—Peach-tree Borer. Fig. 184.—Peach-tree Borer.
(Male. (Female.)

pupa, Fig. 185, 4, c, which is readily obtained in summer at the roots
of neglected trees, beneath a glass, or in a gauze case. As this
insect confines itself to the dark, its destruction is very easy. It
rarely happens that trees are completely destroyed by it, unless they
are small; death can only take place when the tree is girdled.
Timely care will prevent this ; the evil, in fact, is only to be dreaded
by negligent cultivators.

The “ Cherry Slug” (Selandria cerast) (Fig. 186), when in large
numbers, does serious injury by eating the leaves. It is sometimes
very destructive to both pear and cherry-trees. This animal, which

No
A

Fig. 135.—Pufpa of Peach-borer. Fig. 186.

is the larva of an inseét, is about half an inch long, and of a dark
greenish brown when filled with food. Its smooth, shining, and
jelly-like skin, and snail-like appearance, have given it the name
“ Slug.’ It may be repelled by dusting the cherry leaves regularly,
while wet with dew, with dry fresh ashes. Sand or pulverized earth,
thrown briskly among the leaves, also repels it. Doubtless a fine

152 Inseéts and Diseases.

dusting of white hellebore, found so effe¢tual for the currant-worm,
would destroy it.

The Curculio (Rynchenus nenuphar, Conotrachelus nenuphar, of
some writers), represented in the annexed figure (Fig. 187), is a small
insect not more than the fourth of an inch long, of a dark brown
color, the sheaths covering the wings slightly variegated with lighter
colors, the body resembling in size and appearance a ripe hempseed.
It is distinguished by an elongation of the head, resembling a con-
spicuous rostrum or beak projecting from the front part of its thorax.

About the time the young fruit attains the size of a pea, the cur-

a re,

Fig. 187.—Curcudio. Fig. 188.—Young Plum, stung by Curculio.
Magnified twice.

culio begins its work of destruction. It makes a small crescent-
shaped incision in the young fruit, and lays its egg in the opening.
The presence of the egg may be easily detected by these incisions
upon the surface; the above figure (Fig. 188) represents one of
these magnified twice in diameter. The egg soon hatches into a
small white larva, which enters the body of the fruit and feeds upon
it, causing, usually, its premature fall to the ground.

The period at which the young fruit falls, after being punétured,
varies with its age at the time of the injury. Those first injured
drop in about two weeks ; but if the stone is hard when the egg is laid,
the fruit remains till near the usual period of ripening, sometimes
presenting a fair and smooth exterior, but spoiled by the worm within.

The inseét, soon after the fall of the fruit, makes its way into the
earth, where it is transformed into the perfect insect or beetle, to lay
its eggs and perpetuate its race.

The curculio travels by flying, but only during quite warm weather,
or in the heat of the day. The insects mostly confine themselves to
certain trees, or to the same orchard. But the fact that newly bear-
ing and isolated orchards are soon attacked, clearly shows that in

eee eS

Ao

Insects and Diseases. 153

occasional instances they must travel considerable distances. Indeed,
they have been known to be wafted on the wind for a half mile or
more, the windward side of orchards being most infested, immediately
after strong winds from a thickly planted plum neighborhood. In
the cool of the morning, they are nearly torpid, and can scarcely fly,
and crawl but slowly ; hence, at this time of the day they are most
easily destroyed.

Their flight appears to be never more than a few feet from the
ground, and successful attempts have been made to shut them out
of fruit gardens by means of a tight board fence, nine or ten feet
high, entered by a tight gate.

The remedies for the curculio are various. Those which merely
repel without destroying the insect, and which are consequently
inefficient, include such as coating the young fruit with tobacco or
lime-wash, or applying salt, offensive odors, etc. Among efficient
remedies, which kill the insects, are jarring them down on sheets
spread under the tree, and destroying the young larve in the fallen
fruit by means of animals confined in the orchard, or by sweeping
up the fallen fruit and feeding it to swine.

Farring down on Sheets. Several contrivances have been pro-
posed for spreading the sheets under the trees, on which to jar down
curculios for the purpose of killing them. After trying a number,
we find nothing better, and none so cheap and quickly made, as the
contrivance represented in the accompanying cuts. Fruit raisers
often omit their attacks until too late, because they have no frames
ready at the time. The one here described may be made in five
minutes, and the sheeting when done with used for other purposes.
For small or young trees, two pieces, each a yard wide and two yards
long, will be sufficient. For larger trees procure wider stuff, and
give another yard in length. It may be necessary for old trees, to
stitch two pieces together, but
this can scarcely be needed
where wide sheeting is at hand.

To stiffen these pieces take
small rods, or long pieces of laths
of alength equal to that of the
sheeting, and sharpen both ends.
Punch these ends into the four
corners, so as to produce tight
stretching, as shown in the figure
(Fig. 189). A notch cut in the wood a short distance from the point,
will prevent the cloth from slipping too far down. Then take

7%

154 Inseéts and Diseases.

another rod sharpened at both ends, with a length equal to the
breadth of the sheet, and insert it crosswise, placing it atop the
other two rods, and bringing up the edge of the sheeting to receive
its points. A notch cut near each end of the rod for the others to
drop in, will prevent them from springing in; or a small nail may
be driven through for the same purpose. The thing is now com-
plete ; and one person, taking these cross-pieces as handles, will
carry them readily from tree to tree, and place them on the ground
beneath, without any waste of time. By jarring with a hammer or
sledge, and pinching between thumb and finger, he will destroy
hundreds in a short time.

If these sheets are quite large, it will be best to place stiffeners at
each end, as shown in Fig.
190. These rods, if nothing
better is at hand, may be
made by cutting long green
poles, or shoots of bushes,
and peeling the bark off.
One-half to three-fourths of
an inch in diameter, will be
large enough.

Should the inse¢ts be very
abundant, they may be de-
stroyed by throwing them
into a pail of hot water, or, still better, into a small tin vessel of
kerosene, by varying the contrivance as follows :—Instead of the
stiffeners across the ends, formed by single rods, let them be two
short rods, meeting in the middle. When the middle rod is pulled out
these will form a sort of hinge, so that the two sides of the sheet may
be folded up like the covers of a book, and the inse¢ts thrown down
into the trough thus formed, and thence into the vessel. In dislodging
the inse&ts from the tree, much depends on a sharp, stunning blow.
It may be given by the stroke of a mallet, upon the short stump of
one of the smaller limbs, sawed off for this purpose, and which pre-
vents bruising the bark. Or a mallet may be thickly covered with
woollen cloth encased in India-rubber, to prevent injury to the tree ;
but the jar is less sudden in this case. The late David Thomas
(who first proposed jarring down on sheets), in a communication to
the Genesee Farmer, in 1832, says: ‘“ Not three days ago I saw
that many of the plums were punctured, and began to suspect that
shaking the tree was not sufficient. Undera tree in a remote part of
a fruit-garden, having spread the sheets, I therefore made the fol-

Inseéts and Diseases. 155

lowing experiment: On shaking it well, 1 caught five curculios ;
on jarring it with the hand, \ caught twelve more ; and on striking
the tree with a stone, eight more dropped on the sheets. I was now
convinced that I had been in an error; and calling in the necessary
assistance, and using a hammer to jar the tree violently, we caught
in less than an hour, more than two hundred and sixty of these
insects.” With large trees, it may be necessary to jar each limb
separately, by means of a pole.

The best time for this work is in the cool of the morning, when
the inse¢ts are partly torpid with cold, and drop quickly. At mid-
day they retain their hold more tenaciously, and more quickly
escape. The work should be commenced very early in the season,
as soon as the fruit begins to set, or is not larger than a small pea.
With properly stiffened muslin frames, a few minutes are sufficient
for many trees, and labor equal in the aggregate to that of a single
entire day, may save large and valuable crops.

2. The other class of remedies includes the different means of
destroying the fallen fruit as soon as it drops, and before the larve
escape to the earth. One of these consists in beating the ground
smooth or paving beneath the tree, sweeping up the fallen fruit
daily, and feeding it to swine, or otherwise destroying it.

Confinement of Swine. But more easily applied than the last,
is the confinement of swine beneath the trees. They immediately
pick up and destroy the punctured fruit. Experience has thorough-
ly established the efficiency of this method, where a sufficient num-
ber of swine has been allowed the run of the orchard. Geese and
hens are, to a limited extent, useful in repelling or destroying the
curculio.

To apply this remedy most efficiently, all the trees of the apricot,
nectarine, and plum, should be planted apart from the rest of the
orchard, so that swine may be exclusively confined among them,
where they should be allowed to remain the whole season, except
during the period of the ripening of the fruit. It will be quite
necessary, however, to protect all the younger trees from these
animals by encasing them in board boxes, or by tying round them a
mass of sweet-brier limbs, or other densely prickly or thorny plant.

Dr. Kirtland says: “This inse¢t, in one season, destroyed every
plum on my farm, except the crop of one tree in my swine lot; that
tree is bending under its load of fruit.” A cultivator in western
New York, by the large number of hogs kept in his plum-yard, had
abundant crops for more than twenty successive years, while his
negleétful neighbors lost the greater part of theirs. It may, how-

156 Insets and Diseases.

ever, happen in thickly planted neighborhoods, that swine may not
prove a sufficient proteCtion ; but we know of no instance where
abundant crops have not been obtained by combining the two reme-
dies of swine and jarring down the inseé¢ts.

The curculio appears to prefer the neCtarine to all other fruits for
the lodgment of its eggs, and next to this the plum and apricot. A
large portion of the cherry crop is frequently more or less injured,
and sometimes wholly destroyed ; and for this reason it may usually
be expedient to give it the benefit of the protection of swine in the
same enclosure with other smooth stone fruit. The peach is some-
times destroyed, and some varieties of the apple are much stung, as
indicated by the crescent-shaped incisions ; but the larve rarely
reach so far as the core, and usually perish within the flesh of the
fruit.

It was formerly supposed that the instinG of this insect would
prevent it from depositing eggs on branches hanging over water ;
but recent experiments prove that it possesses no such sagacity.
The only benefit resulting from the water beneath the tree, was the
destruction of the egg or larva by drowning. A partial preven-
tive, known as the Matthews Remedy, consisted in deeply spading
the ground beneath the tree at the first appearance of the perfect
insects when about to emerge from the soil. This turned them
back, at least for a time, and lessened their numbers.

The Rose Bug (Macrodactylus subspinosus). This beetle sud-
denly appears in great numbers in portions of the country and in
occasional years, proving exceedingly destructive to the flowers and
foliage of various plants, more particularly of the rose, apple, and
grape. It has been known to devour the young fruit of the apple
early in summer for successive years, entirely destroying the crop.
It attacks and devours the flowers of the grape. It is one-third or
half an inch long, sometimes varying in color, but usually a mixture
of grey and yellow; being sluggish in its movements, it is easily
caught in large numbers in tin basins containing water, by jarring
the branches. This appears to be the only effectual remedy, and
must be unremittingly applied for successive days, as long as the
inseGts make their appearance. Dr. Fitch reports an instance
where, on a single quarter of an acre, at least a hundred thousand
were killed in a week, when they were subdued.

The Currant Worm, which has of late years proved so destruc-
tive to both currant and gooseberry, by devouring the leaves, and
as a consequence, preventing the growth of the shoots and the
ripening of the fruit, may be easily and quickly destroyed by a

Inscéts and Diseases. 157

thin dusting of white hellebore upon the leaves. It may be pro-
cured of druggists, and applied by means of a dredging-box with
fine orifices. Care should be taken not to inhale the poisonous
dust. As soon as the worms devour the leaves with this thin pow-
der they perish ; and where the work has been well done, thousands
have entirely disappeared ina day. The greatest vigilance is requi-
site to begin this dusting before serious damage is committed ; and
a watchful eye should be kept upon the bushes for several weeks
afterwards, and the remedy repeated if a second brood appears.

The entire defoliation of currants and gooseberries for a single
summer greatly injures the bushes ; and if continued for successive
years, destroys them.

The Thrips. The following account is given by Fuller: “ These
are very minute insets, scarce exceeding one-sixteenth of an inch in
length. They are usually of a pale greenish-yellow color, or nearly
white. They attack the under side of the leaves of the grape, and
their presence is soon shown by the pale green or yellow spots
which appear upon the upper side. The thrip seldom attacks the
vine in the open air, confining itself mainly to those that are grown
under glass, or against a wall or building. Sometimes thrips will
attack the fruit when it is nearly ripe, but usually they confine
themselves to the leaves. Syringing the vines with a strong solu-
tion of tobacco-water is one of the most effectual modes of getting
rid of this little pest.”

Grape-Vine Flea Beetle (Haltica chalybea). This is a small shin-
ing beetle about one-sixth of an inch long, usually of a steel-blue
color, but often varying from green to purple. It feeds on the buds
of the vine, eating out the interior, and sometimes attacks the
plum. It never appears in very large numbers, and hand-picking
appears to be the surest way of destroying it. It is also caught by
placing a small, deep tin vessel, containing a little molasses, with its
mouth up against the vine, and driving it down into the vessel by
placing the hand above.

DISEASES.

Blight. A most formidable difficulty in the cultivation of the
pear, is the 4/zght, known in its modifications, supposed or real, by
the names fire-blight, inse(l-blight, frost-blight, and frozen sap-
blight. The causes may be various, but the appearances are the
same—a sudden withering and turning black of the leaves on cer-
tain limbs during rapid growth, and while the rest of the tree

158 Inseéis and Diseases.

remains apparently in full vigor, the evil extending downwards,
unless naturally or artificially checked, till the whole tree is de-
stroyed.

After a close investigation for years, by the most skilful cultivators
in the country, a satisfactory explanation, applicable to all cases,
has not been made.

The earlier theory was, that the hot rays of the sun produced the
disaster, and hence the original name fire-blight. This was con-
firmed by the fact that the blight was often most fatal in the hottest
summers; and weakened by the opposing fact that shaded portions
of the tree were as frequently attacked as those fully exposed to
the action of the hot sun.

It was subsequently discovered that a small insect (Scolytus pyri),
by the supposed infusion of poison, caused the death of the branches,
but no general or wide destruction of the pear could be traced to
this source.

More recently, the frozen-sap theory has been more extensively
adopted. The explanation by this theory is as follows: A damp
and warm autumn causes a late and unripened growth of wood, im-
perfectly able to withstand the effects of winter. It is a€ted upon by
severe frosts, not, however, so as to produce immediate death or
winter-killing, but resulting, sooner or later, in disease and partial
decomposition of the sap, by which it becomes poisonous in its
nature, and by passing downwards through the bark, spreads death
in its progress.

This theory is corroborated by many local observations, and by
the general fact that the blight is much more destructive in the
warm and fertile valleys of southern Ohio, where vegetation con-
tinues late, is more succulent in its texture, and where the frosts
are sudden and sharp, than in the dryer and cooler climate of New
England. But this same reason is also adduced in support of the
original fve-d/igh¢ theory, and indeed it applies with strength to both.

But after admitting that the different theories may be in part
correct, and that the blight may be caused by a combination in a
greater or less degree of each assigned cause, we are driven to the
conclusion, from a large number of observations, of which these
limits preclude even a brief recital, that the cause of the blight, like
that of the potato disease, remains hidden, in a large number of
instances, from our knowledge. And that, whether the latent ten-
dency to disease is only increased and developed by changes of the
weather, or whether those changes actually produce them, is yet
enveloped in doubt.

Inseéis and Diseases: . 159

Happily, however, ¢he remedy is not so uncertain. For whether
caused by an insect, or by the poisonous influence of the descending
juices, its progress must be arrested by an immediate excision of
the dead branches. And, as the poison passes downwards some
time before its effects are visible externally, the amputation must be
made two or three feet below the affected part, if the poison as well
as the dead part is to be removed. Equally necessary is it, that the
infection of the diseased limbs be removed as speedily as possible
out of the way, by burning.

This remedy cannot be effectual, unless promptly and fearlessly
applied. Many cultivators, in fear of mutilating their trees, do not
cut low enough, and leave the seeds of death remaining in the tree.
Others delay the application of the remedy for a number of days,
till cure is hopeless. In extensive and malignant cases, the disaster
may be difficult to subdue even by the most prompt measures ; but
in ordinary instances success will follow. In any event, it will be
better to cut away and burn by successive portions a whole tree,
than to lose it entire by this disease, a result equally certain, with
the added evil of spreading the malady.

Two contiguous neighbors had each a large pear orchard ; one of
them negle¢ted all attention, the other spent ten minutes daily in
the examination of all his trees, and in cutting out freshly diseased
limbs. The former lost many entire trees ; the latter saved every
one, and kept his orchard nearly clear. Young trees in close rows
have been attacked successively till all perished; in other rows
where the affected trees were quickly removed, few of the remainder
suffered.

The practice of cutting down trees to within two feet of the ground
(when not exceeding ten years of age), as soon as blight appears,
has resulted in perfect success, a new head springing up from the
healthy stump, in the form of a handsome pyramid. The operation,
however, cannot be well performed unless the disease appears after
midsummer, or when the trees have nearly ceased growing for the
season.

Among preventives, a good, firm, and dry soil, and a site favoring
the early ripening of the wood, and adverse to a late succulent
growth, hold an important rank. Plant the trees on soil of medium
fertility, and maintain an annual growth of shoots from one to two
feet in length, by constant cultivation. The bark thus becomes
more able to resist changes and disease as the growth is moderately
vigorous, and healthy and matured.

The attempt has been made to seleét those varieties least liable

160 Inseéts and Diseases.

to blight, but results vary so exceedingly, that nearly all efforts have
proved fruitless. But among those which have escaped in the
largest number of instances may be named, first, the Seckel, which
is scarcely ever destroyed even at Cincinnati, and the White Doy-
enné. The Madeleine, Winkfield, and Passe Colmar appear to be
more liable than the majority of sorts.

The Blight in the apple and quince, which sometimes kills the
terminal shoots on the branches, has been variously ascribed to the
sting of an insect and to the effects of weather. The cause does
not appear to have been satisfactorily ascertained. It rarely proves
a formidable disaster ; but sometimes the trees are much disfigured
by it, and temporarily checked in growth.

The dlack excrescences on the shoots and limbs of the plum
and Morello cherries, Fig. t91, known as the d/ack Anof, are vari-
ously supposed to be an internal fungus, like the rust
in wheat, the work of an inset, or the result of
diseased sap or cells, or regarded as a sort of vege-
table ulcer. They have been by some attributed to
the curculio, an opinion originating from the occasion-
al detection of this insect within the pulpy excres-
cences, but entirely disproved by the facts that the
curculio has existed in vast numbers in neighborhoods
where the excrescences are unknown; and on the
other hand, that the excrescences have ruined trees in
places not infested with the curculio ; besides which,
the most rigid search of newly forming knots has
failed to detect the eggs or larve of the curculio, which
are only occasionally found when deposited at a later stage in the
large pulpy swellings.

Sufficient evidence appears to have been furnished to prove that
a tree, badly diseased, is infected throughout with the poison; as
suckers from such a tree will always sooner or later become affeCted.
Buds from diseased trees, placed in healthy stocks, soon exhibit
the excrescences. But seedlings or suckers from a healthy tree
usually escape, unless in near proximity to unhealthy trees.

The remedy for this disease is certain and efficient, if vigilantly
applied. It consists in cutting off and burning all the excrescences
as soon after their first appearance as practicable. If the tumors,
however, break out on the trunk or main limbs, it may be difficult
to do this without cutting away the whole tree. As much of the
wood is therefore to be cut out as may exhibit indication of disease ;
and the wound washed with a solution of chloride of lime. The

Fig. ror.

Inseéts and Diseases. 161

only instances where the remedy has failed, is where it has been but
occasionally applied, or where the disease has been suffered to
spread for a time unchecked. The only way is to cut and continue
cutting, so long as any traces remain. As a general but not univer-
sal rule, the yellow plums are not so liable to excrescences as
purple varieties, unless surrounded by diseased trees.

The /eaf-blight, or premature casting of the foliage, proves in
some seasons a serious disaster to the plum, as it checks the growth
of the shoots, and prevents the ripening of the fruit. Occasionally
it has been so severe as to spoil entirely the value of the crop.

The leaf-blight of the pear proves a formidable obstacle in raising
pear seedlings, attacking the leaves often by midsummer, and caus-
ing an immediate suspension of growth. No satisfactory remedy
has been discovered—the best preventive is a deep, rich soil, and
good cultivation to produce strong growth. This disease is evi-
dently caused by a minute parasitic fungus; and a similar fungus
attacks the leaves and fruit of larger trees, producing the disaster
known as cracking of the fruit. Some varieties are more liable to
crack than others; and while in certain localities it renders them
worthless, in others they entirely escape. In some instances the
disease has gradually extended over certain varieties from one dis-
tri€t of country to another. No remedy has yet been found.

The Yellows. The disease termed the Ye//ows is truly formida-
ble. It is peculiar to the peach and neétarine. It has destroyed
whole orchards in portions of the country, and for a time induced
the entire abandonment of the peach culture in certain localities.

The cause of this malady has not been satisfactorily ascertained.
According to conjecture, it has arisen originally from exhaustion by
deteriorated soil, overbearing, and negleéted pruning and bad culti-
vation. But whatever may have been its origin, it appears at pre-
sent to be chiefly communicated from diseased trees. It is quickly
induced by inserting the bud from an affected tree into a healthy
stock. It spreads by contact with diseased roots ; a knife used in
pruning the tree will infuse the poison if used on another. It
appears to be communicated without actual contaét, the healthy
branches nearest a diseased tree being usually first attacked. It is
also probable that the stones from diseased trees cause its develop-
ment after a few years’ growth. Its highly contagious nature. when
in its most virulent form, is indicated by the equal facility with
which young and vigorous trees, and old and feeble, may be inocu-
lated by contact.

Its infallible indications are, first, a premature ripening of the

162 Inseéts and Diseases.

Sruit, some weeks earlier than usual—accompanied with a ratl er
insipid flavor, and with purple discolorations of the flesh. These
usually occur the first season, and on a part of the tree which has
been first inoculated with the poison. The following season, nume-
rous small wiry shoots are frequently thrown up from the larger
branches, the leaves become yellow, the whole tree assumes a
sickly appearance, and eventually perishes. No instance is known
where a decidedly developed case of this disease has ever been
cured. When once attacked, to prevent a spread of the disease,
the tree should be immediately removed and burned. No young
trees should be planted on the same spot, as the diseased roots still
remain. Stones for seedlings should be procured from districts of
the country where it has not been introduced.

In some parts of the country, possessing a strong fertile soil, as,
for instance, portions of Western New York, this disease has not
spread extensively when introduced from abroad. It has generally
destroyed a few trees near the affected ones, and has then disap-
peared. ’

The curl of the leaf, in the peach, occurs during the early part of
the season, and appears to be caused by a minute internal fungus
in the pores of the leaf, developed by cold weather. The only
known remedy is a thrifty growth, imparted by good cultivation and
pruning back. When the disease is severe, it destroys most of the
foliage, and injures and sometimes kills the tree.

Mildew of the Peach. The growth of peach-trees is often retard-
ed by mildew. It seizes the tender points of the shoots and young
leaves, and sometimes wholly stops their growth. It is confined to
glandless, cut-leaved varieties only ; such as the Early White Nut-
meg, the Early Anne, and some of the earliest varieties of the Red
Rareripe. Yellow-fleshed peaches rarely or never suffer from it.
It is not often a formidable evil, although it seriously lessens the
thrifty and handsome appearance of some varieties while growing in
the nursery.

It is a minute fungus, and may be destroyed or lessened without
injury to the tree, by syringing with soap-suds on its first appear-
ance. A mixture of lime-water with the soap-suds is preferred by
some cultivators, and a subsequent dusting with sulphur has been
recommended. A thrifty growth and good pruning are, however,
usually the best remedies.

Mildew of the Gooseberry. This is the most serious obstacle to
the successful cultivation of the foreign gooseberry in the United
States. In the cool and moist climate of England, it does not

Inseéts and Diseases. 163

exist; in the extreme northern parts of the Union, it is not formida-
ble; but on approaching the Middle States, although the bushes
grow vigorously and set abundant crops of young fruit, the latter
become covered with a thick brown or grey mildew or scurf, which
destroys their value.

Manuring, high cultivation, and pruning, will in some cases prove
sufficient to prevent mildew. This may be assisted by the cautious
application of salt, either thinly over the soil, or dire¢tly upon the
plant; in the latter case, the solution should be so thin that the
saline taste may be just perceptible. Shading by a thick coat of
Salt-hay, appears to be an efficient remedy. It should be spread in
a layer of several inches or even a foot in thickness, crowding it
down to make room for the branches. This should be done in
spring.

Mildew of the Grape. This always attacks vines of the exotic
grape after they have grown a few years in open air. In unfavora-
ble seasons a similar disease assails many varieties of the American
grape. The best general preventive appears to be, keeping the
vines thrifty and vigorous by pruning and cultivation; and the
admission of light and air by a sufficient thinning and distance in
planting. The best remedy appears to be dusting with sulphur.
This should be applied late in spring and early in summer, on the
first appearance of the disease, and repeated at intervals of a fort-
night so long as may be necessary. It may be applied by an instru-
ment similar to a hand-bellows (without a valve below), which drives
the sulphur-dust, fed from a box on the upper side, through a large
tube or nose terminated with wire gauze.

The Rot in the grape has proved a formidable disease, especially
in the south-west. It commences with dark-colored spots on the
young fruit, spreading afterwards over the berry, causing it either
to fall or to shrivel while adhering to the branch. No efficient
remedy has been devised, and the only satisfactory preventive is the
selection of such varieties as are not liable to the disease.

CHAPTER XIV.

TERMS USED IN DESCRIBING FRUITS.

Ir is only by a uniform and definite use of terms that descripticns
can be made intelligible to the reader. Hence a full explanation of
these terms becomes a matter of importance. Distinétive charac-
ters should be permanent, and not liable to variation with a change
of locality, soil, season, or climate ; or, if variable, the nature of
such variation should be distinctly pointed out. To assist the culti-
vator the more fully to understand written descriptions, the devotion
of a few pages to a clear explanation of the terms used in this work,
may prove useful.

I. "GROWTH OF THE TREE, SHOOTS, AND. LEAVES:

The form of growth often affords a good distinctive character of
varieties, not liable to great variation. Young trees, only a few
years old, usually exhibit peculiarities of growth more conspicuously
than old trees of irregular spreading branches. Hence, in all cases,
where this character is mentioned, it refers to young trees not more
than three or four years from the bud or graft, unless otherwise
expressed.

1. Shoots are evec?, when they rise nearly perpendicularly from the
main trunk or stem, as in the Early Strawberry apple and Bartlett
pear (Fig. 192).

Diverging, when they deviate from the perpendicular at an angle
of about forty-five degrees, considerable variation being found in
the same tree ; as in the Downe and Ribston Pippin (Fig. 193).

Spreading, when they more nearly approach a horizontal direc-
tion, as in most trees of the Rhode Island Greening (Fig. 194).

Drooping, when they fall below the horizontal, a form which many
spreading shoots assume, as they become the large branches of
older trees.

Ascending, when they curve upwards, as in the Gravenstein apple,
and small Red Siberian Crab (Fig. 195). Erect trees usually par-

Terms Used in Describing Fruits. 165

take more or less of this quality, but the Early Harvest is free
from it.

Irregular, when they assume no very distinét growth, but more or
less a mixture of the preceding, as Black Gilliflower, and Summer
Bonchretien pear. ;

Stragegling, similar to the next preceding, but with shoots more
slender and curved, as Winter Nelis and Black Worcester pear
(Fig. 196).

wr

Fig. 192. Fig. 193. Fig. 194. Fig. 195.

Shoots are straight, as in the Early Harvest and Northern Spy
apples ; flexuous, or more or less deviating from a straight line, as
in the Swaar and Roxbury Russet. This distinétion is very appa-
rent and uniform in young and very thrifty trees, but not in older
ones of feeble growth.

They are sow, as in the Red Astrachan ; s/ender, as in the Jona-
than apple, and Winter Nelis pear.

Trees with ereét straight shoots when young, usually form more
regular and compact heads in older trees ; and those of a spread-
ing habit, more irregular or drooping heads.

Some trees which grow very rapidly when young, are small when
of full size, examples of which are found in the Late Strawberry and
Tallman Sweeting. Others at first grow more slowly, but ultimately
become large, as the Esopus Spitzenburgh. Some varieties, again,
continue to increase rapidly in size at all periods, as the Northern
Spy; while others of feeble growth when small, never attain much
magnitude, as the Early Joe and Sine Qua Non.

2. The color of the shoots varies greatly in the same variety at
different periods of the year, as well as with different degrees of
exposure to the sun, and with a change of soil, climate, and season.
When fresh or very young, all have a greenish color, but gradually

166 Terms Used in Describing Frutts.

assume various shades of yellow, olive, brown, red, purple, and
nearly black, as the season advances, and as they become bare and
are exposed to the sun and weather. For this reason, in describing
the color, the terms must be relative, and can only be correétly
applied by a comparison at the time with the color of other sorts.
During winter, and early in the spring, the shoots of most trees
become so much darker than at other times, that it is only by practice
and by placing the different sorts side by side, that accuracy may be
attained. Skilful culturists will readily distinguish, by a glance at
the color of the shoots, many of the kinds they cultivate ; but the
peculiar cast is hard to describe in words, in the same way that it4s
impossible to describe the handwriting of an individual, so as to be
known from fifty others, although many can, at a glance, know the
penmanship of hundreds of different persons. A few of the most
strongly marked cases, however, present peculiarities of color, which
form useful points of distin€tion. No one, for instance, could easily
mistake the ye//ow shoots of the Bartlett and Dix pears, for the
dark brown or purple of the Tyson and Forelle ; or the light green-
ish cast of the Bough and Sine Qua Non apples, for the dark color
of the Northern Spy, or dark brown of the Baldwin ; nor the downy
or greyish appearance of the Ladies’ Sweeting and Esopus Spitz-
enburgh, for the clear shining brown of the Gravenstein and Red
Astrachan.*

3. The buds sometimes afford distinét characteristics. As exam-
ples, the large, compact, and projecting buds of the Summer Bon-
chretien, always contrast strongly with the smaller, more rounded,
and softer buds of the Madeleine. Buds are large on the Swaar and
Golden Sweet, small on the Tallman Sweeting and Rhode Island
Greening.

4. The leaves, in a large number of instances, are of use in dis-
tinguishing different varieties.

They are evew (not wrinkled), as in the Bartlett pear and Baldwin
apple (Fig. 197).

Waved, as in the Tallman Sweeting and Beurré d’Aumalis pear
(Fig. 198).

Wrinkled, when the waves are shorter and more irregular, as in
Green Sweet (Fig. 199’.

Flat, as in the Madeleine and Skinless pears (Fig. 200).

* Nearly all shoots are more or less downy at first, but the down disappears as they grow
Older. Hence the term must be used relatively. In plums, the smooth, or downy shoots
afford in most cases good distin¢tive points.

Terms Used in Describing Fruits. 167

Folded and recurved, as in the Easter Beurré and Bonchretien
Fondante (Fig. 201).

Fig. 197. Fig. 198. Fig. 199. Fig. 200. Fig. 201.

Large and wide, as in the Red Astrachan and Huling’s Superb.

NVarrow, as in the Dyer apple, and Van Mons Leon le Clerc pear

Ered, as in the Early Strawberry (Fig. 202).

Drooping, as in Domine (Fig. 203). But
these two last are indistin¢ét charaéters, and
only to be resorted to in a very few remarkable
instances, as most leaves are ere€t on new
shoots, and become spreading or drooping as
they grow older.

The color of the leaves may sometimes assist
in description, as /éght green in the Yellow Bell-
flower and Rambo ; deep green, as in the Rhode
Island Greening ; and d/uish green, as in Peck’s Pleasant.

The serratures, or saw-teeth markings on the margins of leaves,
are characteristics of importance, in many varieties of the apple,
and on the peach they are so well defined as to form a basis of the
classification of varieties. The latter will be found particularly
described in the separate chapter on the peach.

Leaves of apples are,

Serrate, or cut with teeth like those of a saw.

Sharply serrate, when every serrature ends in a sharp point, as in
the Fall Pippin, Fig. 204.

Doubly serrate, when the serratures themselves are again minutely
serrated, as in the Vandevere and Drap d’Or, Fig. 205.

Coarsely serrate, as in the Swaar.

Crenate, when the teeth are rounded, as in the Esopus Spitzen
burgh, Fig. 206.

Obtusely crenate, when the teeth are unusually rounded, as in the
Bough.

Finely crenate, when the teeth are small, as in the Summer Queen.

Fig. 202. Fig. 203.

168

Fig. 204.—Sharply Serrate.

Terms Used in Describing Fruits.

Fig. 205 —Doubly Serrate. Fig. 206.—Crenate.

When the serratures are partly rounded, and irregularly and
rather deeply cut, they become /oothed, as in Ladies’ Sweeting,

Fig. 207.

Many varieties present intermediate
degrees, as,

Serrate-crenate, partaking somewhat
of both, as the Jersey Sweeting and
Summer Rose.

Crenate-toothed, as in Bevan’s Favo-
rite.

Serrate, slightly approaching toothed,
as in Rambo.

Flowers. Inapples, pears, cherries,
and most other kinds, but little differ-
ence exists in the flowers. In the
peach and nectarine, however, an im-
portant division in classification is
made by the great difference between
those with large and small petals ; one

class, including the Early Ann, Grosse Mignonne, and others, hav-

Terms used in Describing Fruits. 169

ing large showy flowers; and another class, comprising the Early
Crawford, George IV., and many more, having flowers with small
narrow petals.

ij. FORM OF THE FRUIT;

In the following pages, the dase of a fruit or any other part or
production of a tree, is the portion towards the branch or root.
This is in accordance with the language universally adopted in
describing plants. It has, however, been more or less departed from
in the common language used to describe fruits, and especially so.
as applicable to the pear. This deviation from
scientific accuracy tends to confusion, and if
simplicity of expression is sought, ambiguity
must be avoided. The apex of the stalk of a
fruit, however, to avoid the chance for a mistake,
may, in all cases, be termed the zzsertion.

The term afex should be understood as apply-
ing to the part most remote from the branch or
root. In fruits, it is the part opposite to the in-
sertion of the stalk. In pears, this part is usually denominated the
crown.

The axis is a line connecting the base and apex.

A longitudinal section is made by cutting an apple from base to apex.

A transverse section, by cutting it at right angles to the axis.

The /ength is the longitudinal diameter ; the 4readth the trans-
verse diameter.

A fruit is round when nearly spherical, as the Fameuse and Green
Sweet.

Roundish, when varying slightly from round, or when the length
and breadth are nearly equal, as the Dyer and Gravenstein.

B66

Fig. 209.—Od/late. Fig. 210.—Conical. Fig. 211.—Ovate. Fig. 212.—Conic.

apee or Erow,

base
Fig. 208.

Oblate, fiat, or flattened, when the height is much less than the
breadth, as the Rambo and Maiden’s Blush, Fig. 209.
8

170 Terms used in Describing Fruits.

Conical, when tapering from the base to the apex, as Bullock’s
Pippin, Fig, 210.

Ovate, or egg-shaped, when the length rather exceeds the breadth,
with a rounded taper from base to apex, as in the Esopus Spitzen-
burgh, Fig. 211.

Obovate, or reversed ovate, is when the smaller end of an egg
shaped fruit is at the base, as the Buffum and Dearborn Seedling

pears, Fig. 213.

Ge:6@=

Fig. 213. Fig. 214 Fig. 215 Fig. 216,
Obovate. Oleae Round-or a Oblate-conical,

Odlong, when the length exceeds the breadth, and the sides are
nearly parallel, as Kaighn’s Spitzenburgh, Fig. 214.

Odtuse, when the parts are rounded or blunt.

Acute, when any part, as the neck of a pear, tapers to nearly a
point.

Fruits may partake of forms variously combined, as,

Round-ovate, when nearly round, with a slight rounded taper to
apex, as Ladies’ Sweeting, Fig. 215.

Rouna-conical, nearly the same as the last, but with the taper less
rounded.

Oblong-conical, as the Yellow Bell-
flower.

Oblong-ovate, as the Black Gilli-
flower.

Oblate-conical, as the Rhode Island
Greening, and Hawthornden, Fig.
216,

Depressed, pressed down, sunk, or
shortened, applied to the apex of
peaches, strawberries, etc.

flattened at the ends, when the base
and apex only are flattened, as the
Winter Pearmain. An oblong fruit,
though not flat, may be flattened at the ends ; a conical fruit may
be flattened at base.

Terms used in Describing Frutts. 171

Compressed, pressed together when the sides are flattened, as in
some apricots, plums, etc.

The cavity is the hollow in which the stalk or stem of a fruit is
placed.

The BASIN is the depression which contains the calyx, eye, or
remains of the blossom.

A cavity may be shallow, narrow, deep, or broad.

It may be obtuse, or somewhat blunt or rounded at bottom, as in
the Petre pear and Pomme Grise apple, Fig. 218.

Acute, when simply ending in a sharp point at bottom, as the
Baldwin, Fig. 219.

Acuminate, when ending in a long drawn out taper, as the Fall
Pippin, Fig. 220. The Holland and Fall Pippin are distinguished
from each other by the rather obtuse cavity of the former, and
acuminate cavity of the latter.

The BASIN is always narrow in any fruit having a narrow or

SW)

Fig. 218.—Odtuse. Fig. 219. Fig. 220.

pointed apex, Fig. 221 ; it is usually wide in fruits having a wide or
obtuse apex, as the Rambo, Fig. 222; but where the rim or bound-
ary is broad and obtuse, the basin may be narrow, as in the St. Law-
rence and Gravenstein, Fig. 223.

ae

Fig. 221. Fig. 222 Fig. 223. Fig. 224.

It is distinc? when well defined.
Abrupt, when the depression breaks off suddenly from the rim,
Fig. 224.

172 Terms used in Describing Fruits.

Even, when not furrowed or wrinkled.

Angular, with several corners,

Wrinkled, having small irregular hollows and ridges.

Waved, with gentle and irregular undulations of surface.

Furrowed, when more regularly channelled.

Platied, having small, straight, and regular ridges.

Ribbed, with larger and more obtuse or rounded ridges.

The peculiar forms of PEARS render some additional terms neces
sary :

Many pears have a veck, or narrower part towards the stalk, and a
éody, or larger part towards the crown, Fig. 225.

They are distinGly Ayrzyorw, when the sides formed by the body
and neck are more or less concave or hollowed in, as in Fig. 225,
shown by the dotted lines.

Turbinate, or top-shaped, when the body is nearly round and a
short rounded acute neck, as in the Bloodgood, Fig. 226.

The form of different pears is further distinguished by the form
of the different parts :

The neck may be long, as in the Calebasse.

arrow, as in the Beurré Bosc, Fig. 2

Short, as in the Glout Morceau, Fig. 2

Odtuse, as in the Bartlett.

Acute, as in the Jargonelle, Fig. 229.

DistinG, as in the Beurré Bosc.

Oéscure, as in the Seckel.

The body may be Aeavy or Zarge, when greatly exceeding in size
the neck, as the Catillac.

Light or small, when not much larger than the neck, as the Wash-
ington ; in which case the fruit approaches oblong in form.

Oblate, or flattish, as in the Frederick of Wiirtemburg.

Round, as in the Jargonelle.

Conical, as in the Vicar of Winkfield.

Terms used in Describing krutts. 173

Ovate, as in the Marie Louise.*

CHERRIES may be round, cordate or heart-shaped, or ovate.

STONE Fruits usually have a furrow on one side, extending from
the stalk to the apex, termed a sufure (literally meaning a seav),
which sometimes occurs on both sides. It is /arge, when wide and
deep; distiné?, when clear or well defined; obscure, when faint ;
obsolete, when not existing, or only a faint line on the surface.

CoLor OF Fruit. The lightest colored fruit is white, as the
Snow peach; next, yellowish white ; pale yellow ; yellow ; and deep
yellow. The addition of red produces successively, orange yellow,
orange, orange red, rich warm red. Shades of red, clear red, crim-
son when darkened, purple when blue is added, violet, less blue than
in purple. Amber is a very light yellowish-brown. Fawn color isa
light reddish-brown, with a slight admixture of grey.

A fruit is striped, when in alternating broad lines of color.

Streaked, when the lines are long and narrow.

Marbled, when the stripes are wide, faint, irregular, or waving.

Blotched, of different abrupt shades, without any order or regu-
larity.

Clouded, when the blotches are broader and more softly shaded.

Stained, having the lighter shades of a blotched or clouded apple.

Splashed, when the stripes are much broken and of all sizes.

Mottled, covered with nearly confluent dots.

Dotted, when these dots are more distinét.

Spotted, when the dots become larger.

TEXTURE OF FRuItT. Hard, those which need the artificial aid
of cooking to soften them sufficiently, as the Catillac pear.

Breaking, when tenderer than the preceding, but not yielding to
the simple pressure of the mouth, as the Summer Bonchretien.

Buttery, when the flesh forms a soft mass, yielding to the pressure
of the mouth, as in the White Doyenné and Seckel pears.

Melting, when the flesh becomes nearly or entirely liquid by this
pressure, as in the Madeleine. These qualities may be combined,
as breaking and melting, in the Washington ; breaking and buttery,
in the Onondaga; buttery and melting, in the Tyson, and in most
of the best varieties of the pear.

The texture may be fine, granular, coarse, gritty, fibrous, tough,
crisp, or tender.

* Cultivation influences considerably the form of pears. Thus, on a young thrifty tree,
the Seckel pear has a slight neck; on an old heavily laden tree, the neck is obsolete. The
body, when ovate or slightly conical on young trees, becomes rounded on older trees, and
even flattened in rare instances.

174 Terms used in Describing Frutts.

THE FLAVOR may be sweet, neutral, slightly sub-acid, or mild
sub-acid, s7b-acid, acid, very acid, or austere; aromatic or spicy ;
perfumed, or possessing odor, and with more or less of a shade of
musk; astringent, usually a defect, but sometimes an excellent
quality, if in a very minute proportion; vouwgh, astringent and
austere ; vzzous, rich, high-flavored, and rather acid; sugary or
saccharine, sometimes nearly sweet, possessing the qualities of
sugar, which may be mixed with acid.

THE QUALITY is designated by frst, second, and third rates ; and
fruits perfe€tly worthless by still lower grades. A second rate fruit,
to be worthy of cultivation, must possess other good qualities in a
high degree, as hardiness, productiveness, fair appearance, etc.
Very few fruits, as low as third rate, can ever be worth retaining,
and only for extreme earliness or other uncommon quality. Fruits
that possess desirable qualities, are usually designated by three
degrees of flavor; the lowest, including the best of second rate
fruits, or “good second rate,” are termed good; the lower grade of
first rate fruits are termed very good, or five ; and the highest quality
of all, are dest, very fine, or excellent. EExamples—Maiden’s Blush
apple, Napoleon pear, Lombard plum, and Crawford’s Early peach,
are good, Rhode Island Greening, Bartlett pear, Graffion or Bigar-
reau cherry, and Red Gage plum, are very good or fine ; and Swaar
apple, Seckel pear, Downton cherry, and Green Gage plum, are
excellent or best.

det de Lod £

ON THE

DIFFERENT KINDS OF FRUITS.

The synonyms on all the following pages are given in parentheses,
The most popular fruits, either throughout the country, or in their
respective distri€ts, are printed in SMALL CAPITALS; those less

1%

widely known, or of less general value, in ¢/adics.

CHAPTER LL

THE APPLE.

“THE APPLE,” says Downing, “is the world-renowned fruit of tem-
perate climates.” Although less delicious than the peach or pear,
it possesses, from its great hardiness, easy cultivation, produétive-
ness, its long continuance through the whole twelve months, and its
various uses, an importance not equalled by any other fruit.

Nursery Management. The mode of raising the seedlings or
stocks, has been already described in Chapter XII., of the first part
of this work. The seedlings are treated in three different ways.
They may be set out into nursery rows in the spring, when a year
old, to be budded the second summer ; they may be taken up and
root-grafted as soon as large enough; or they may be planted into
rows and grafted at any subsequent period.

Budding. When the young plants are vigorous and the land
fertile, the budding may sometimes be done the first year after remo-
val to the nursery rows, but usually the second summer will be
found best, when the trees are of sufficient size, and in the highest
state of vigor, and when, as a consequence, the bark will separate
freely, and the work be expeditious as well as sure of success.
These are headed back the following spring, according to the treat-
ment described in the chapter on budding.

Root-grafting. This is done by whip or tongue-grafting, already
described on a previous page. It is wholly performed within doors,
and consequently the seedlings must be taken up the preceding
autumn.

Root-grafting is well understood by nurserymen ; but there are
many who desire information on the subjeét, and especially on the
expeditious performance of this operation. A grafter may work
hard a whole day, and by an inconvenient arrangement of tools and
materials, insert not a third as many as another, who gives careful
attention to all these particulars. The following method is the result
of long practice, and by it we have known a skilful workman to

g*

178 Apples.

insert three thousand grafts, with an assistant to apply the wax
plasters, during ten hours in a single day, in the best manner, and
three thousand five hundred, on another occasion, in eleven hours.

The tools consist, first, of a sharp, thin-bladed knife, of which the
best is made from the blade of an old scythe, ground to its proper
form on a grindstone ; second, a bench or table placed in front of a
light window, and on which the work is done ; third, an apron, worn
by the grafter, the two lower corners being hooked fast to two sharp
nails on the near edge of the table, for holding the scions while cutting
them ; fourth, strips of waxed paper, about an inch wide, made by
brushing over sheets of thin, tough paper, a melted well-stirred mixture
of four parts of rosin, two of tallow, and one of beeswax, and then cut
into strips when precisely at a proper degree of coldness to separate
well by means of a knife cutting upon a smooth board. A sufficient
number of these for immediate use, should be hung near enough to
the stove which heats the room, to keep the wax upon them about
the consistence of butter on a summer day, so as to fit and adhere
to the grafted root, without melting and running.

The first operation is to cut up the grafts from the shoots or scions.
. It is performed by holding the scion in the left hand, the thicker end
pointing towards the right hand, which holds the knife. Such a
shoot is represented of diminished size, by Fig. 230, the points, a, a,

a, the places where it is cut into grafts, and the dotted lines show
how the cuts are made. Fig. 231 shows a portion of the shoot the

Fig. 231.

natural size; 1, the first cut nearly directly across; 2, the second
or sloping cut, and 3, the slit for the tongue ; and the whole finished
and separate in Fig. 232. Three strokes of the knife are thus
required to cut and prepare each graft, anda rapid and skilful opera-
tor has done one hundred and twelve in the manner described, in
five minutes. Each shoot is thus cut up while yet held in the left
hand, and the grafts, as fast as they are severed, drop into the cavity

Root-grafting. 179

of the apron already described. The counting is done during the
process of cutting, and at no other time.

Fig. 232.

The second operation is setting these grafts into the roots. Each
root is held in the left hand precisely as the scion has been (Fig. 233) ;

Fig. 233-

the three cuts are given it (shown by the dotted lines in Fig. 234), te
prepare it for the graft (as represented in Fig. 235). The grafts

Fig. 235.

having been placed dire¢tly under the operator’s fingers, and in the
right position, each one is successively taken and firmly fitted to the
prepared root, as shown in Fig. 236, and as soon as this is done,

Fig. 236.

another cut of the knife, three inches lower down the root, severs it,
and the root-graft is finished, and drops off obliquely on the table.
Another sloping cut on the same root, and a slit for the tongue, are
quickly made, and another graft picked up and inserted, the root

180 The Apple.

being held all the while in the left hand, until worked up. The
great point is to-_perform much with little handling. A single root
will sometimes make but one graft, but more commonly two or three,
and sometimes more. Each portion of root should be about three
inches long, and the graft about five inches.

Root-grafting may be performed at any time during winter, and
those who have much of it to do, often continue the process the
winter through. The roots when taken up in autumn, should be
well washed, the tops cut off, and the roots packed in boxes with
alternate layers of damp moss. Thrifty one-year roots are better
and more easily worked than two-year roots. Side roots, or
branches, should never be used. The scions may be kept in the
same way. This is better than packing them in sand, which imparts
a grit to them and dulls the knife. Different modes are adopted for
packing away the grafts. The best is to place them flat in boxes, in
alternate layers with sand, like miniature cord-wood, keeping the
outer or graft-ends very even, and carrying up each layer separately
and one at a time, so that one may be taken up for setting out, with-
out interfering with the next succeeding pile. The sand should be
slightly moist and not wet. The varieties should be distinétly
marked on strips of board separating each kind, where there is more
than one in a box ; and in addition to this, a card should be nailed
on the outside, naming the kinds, at the point of separation between
them. A record should also be make as they are deposited, of the
sorts, their order, and the number of each. Boxes two feet long, a
foot wide, and six inches deep, are a convenient size, and will hold
from one to two thousand each. If furnished with bow handles,
they are easily carried at once to the field for setting out. Boxes
holding twenty thousand or more, keep the grafts equally well, but
require additional labor in unpacking when set.

They should be set out in spring as soon as the soil is sufficiently
dry, and there is no further danger of its freezing severely. Special
pains should be taken to pack the earth well about them, as they are
dibbled in. The tips of the grafts should projeé& about half an inch
above the surface. The proper depth of setting is controlled some-
what by circumstances ; if deep, the soil may be too cold to start
them well; if not deep enough, the drought of summer may destroy
them. An active hand will set two or three thousand in a day, and
in rare instances five thousand.

The following figures exhibit the difference between good and bad
planting out. Fig. 237 represents a graft well set out, the earth
packed closely around the root, which is sending out new fibres, and

Root-grafting. 181

tne leaves expanding above. In Fig. 238 the work has been care-
lessly done, the earth being closed around the top, but left with a
cavity below. Grafts set in this way rarely grow.

Fig. 237.—Root-graft, set out well, with Fig. 238.—Root-graft, badly set out, or

earth compacily pressed against its with a cavity below.
roots.

Fig. 239 represents the usual form of the dibble, and Fig. 240 the
appearance of the root-graft when ready to be set out.

Fig. 239.

The most favorable soils are rich, well pulverized, and rather
strong loams. If light or gravelly, there is more danger from mid-
summer droughts, which often prove quite destructive. Grafting the
whole root entire will much lessen the difficulty.

The chief care afterwards is to keep the ground constantly culti-
vated, and perfectly clean, which will increase the growth during
summer, and exclude mice in winter; the trees are to be trained up
to one leading stem, not trimming so closely as to make them

182 Apples.

slender ; they are to be kept straight, by tying them when necessary
to upright stakes ; and all destructive insects must be watched and
destroyed.

If the ground is rich and kept perfe¢tly clean, they will grow from
one and a half to two feet the first summer after grafting ; to three
or four feet the second summer; five to six or seven feet the third
summer, when many of them will be large enough for removal to
the orchard, and most of the remainder in one year more.

Root-grafting is extensively performed in large nurseries; but on
unsuitable soils, budding is found the most certain of success, the
buds being rarely destroyed, and only by the most unfavorable
winters. The bud remaining dormant the first summer, the growth
is one year later than on grafted stocks of the same age; but this
difference is made up by the more rapid growth of the shoot from
the bud, which is usually twice as great as that of a graft on the
root. To obtain handsome and good trees, the bud should be set
within two or three inches of the ground. Budded trees usually
have better roots than root-grafted ones.

PLANTING ORCHARDS.

Soil. The apple is a vigorous and hardy tree, and will grow upon
most soils. It does best, however, on those that are deep, rich, and
fertile, such as will give good crops of Indian corn. Hard, shallow,
and wet grounds are to be avoided. Improvement by manuring
and deep cultivation is desirable, as a great difference in quality and
produétiveness results from a difference in fertility.

Distance. Where the quantity of ground is limited and in rare
cases, trees may for a time stand within fifteen or twenty feet; but
for large and permanent orchards they should not be nearer than
thirty feet. There is, however, a material difference in the size of
varieties, hence a variation may be allowed. But this variation in
distance should not break the rows which are to be preserved for

x * * xX * * * * * * * *
TE grate wok ores oA * * * * * * * *
* * * i* * * * * * * * *
* *« * * * * * * * * * * *
Ee a Me a * * * * * * * *

convenience in cultivation. The rows may be kept entire, by vary-
ing the distance in one way only, as in the annexed figure. The

Renovating and Pruning Old Orchards. 183

middle portion is for trees of the largest size, as the Spitzenburgh,
Fall Pippin, and Rhode Island Greening ; those of smallest size, as
Bough, Yellow Harvest, and Sine Qua Non, are on the left; and
those of middle growth, as the Swaar, Black Gilliflower, and Tall-
man Sweeting, are on the right.

This distinétion in the size of the trees is only necessary in the
most extensive orchards.

Transplanting. Full directions have been given in a preceding
chapter, where the superior advantages of broad, deep, and loose
beds of earth, made by heavy subsoiling and manuring, have been
pointed out ; or in the absence of this excellent preparation, by dig-
ging large holes to be filled with rich mould, or manured surface-
soil.

CULTIVATION.

The importance of thorough cultivation has been already noticed,
and cannot be too well understood. If two specimens could be
exhibited side by side, the one showing the stunted, lingering, mice-
eaten, and moss-covered trees, caused by negle¢ét; and the other,
the vigorous and thrifty growth, and the fair and abundant crops,
resulting from fine and clean culture ; none could fail to be satisfied
of the superiority of the one and impolicy of the other.

RENOVATING AND PRUNING OLD ORCHARDS.

As soon as the first symptom of failure in old orchards appears,
they should, in addition to good cultivation, be freely manuréd in
connexion with the application of lime or leached ashes. The
change which may be thus wrought, can hardly be understood by
one who has not witnessed the result. The following experiment,
similar in nature, but differing in the mode of performance, described
by H. W. Rockwell, of Utica, N. Y., cannot fail to be interesting :

“ The experiment was performed upon three trees standing in my
grounds, none of which were less than ¢hzrty years old. One of
these trees, an old-fashioned [Newtown] Pippin, and a great favorite,
had borne moderately ; the other two made out between them to
‘get up’ about a dozen apples a year, just to let me know, I pre-
sume, that they ‘could do it,’ but were perfeétly indifferent Zow it
was done.

“J last summer undertook the renovation of these trees. For
this purpose I opened between them trenches, say ten feet in length,

184 Apples.

two feet in depth, and about eight feet equidistant from tree to tree
The roots which were encountered in this operation were, of course,
all cut off, the trenches filled with qwe// rotted manure, and closed.
I finished by giving each of the trees about a peck of charcoal mixed
with the same quantity of ashes, and now for the result. I have
this year gathered from the ‘two outcasts’ just mentioned, instead
of my annual dividend of a dozen apples, from six to eight bushels
apiece of as handsome fruit as you ever saw, with about the same pro-
portion from the third, which has always been a moderate bearer.”

Bearing orchards commonly lose their vigor, and give small and
poor fruit, when allowed to grow in grass-land, without any cultiva-
tion. If the soil is naturally rich, a shallow ploughing and an occa-
sional harrowing will restore their vigor. Or if ploughing cannot
conveniently be given, they may be much improved by being con-
verted to pasture for sheep, adding occasionally a top-dressing of
manure in autumn. These animals will serve in part to enrich the
land, keep the grass grazed short, and pick up the prematurely
fallen fruit, infested with worms or inse¢ts.

The amount of cultivation or top-dressing to be given to such
orchards must be determined by the annual growth of the shoots.
If less than a foot in length, more vigor must be imparted to them.
If more than a foot and a half, they are quite thrifty enough.

Pruning. The mode of treating large trees has been already
adverted to in the chapter on pruning. There are some owners of
orchards who most erroneously suppose that when trees become

Fig. 241.

old, heavy pruning will restore their vigor in the absence of good

Grafting New Tops on Old Trees. 185

cultivation ; while the correét mode of treatment is, very moderate
and gradual pruning, in connexion with the best of cultivation.
The foregoing correét portraits of actually existing specimens of bad
pruning, unhappily have too many originals over the country (Fig.
241). This most unsightly mode of trimming is often adopted when
a removal of the top by grafting is intended.

Grafting New Tops on Old Trees. It often happens that fruit
on large trees is worthless, and it becomes an important object to
change the top by grafting or budding it with some better variety.
In this case, instead of cutting off large branches and grafting them
at once, it is better to prune the top
in part, as shown by Fig. 242, which

will cause an emission of vigorous ih NWAN /
shoots. These are then budded or 4
grafted with ease and success. And, UY NY eed
as the grafts gradually extend by SN ig

growth, the remainder of the top y
may, by successive excisions, be
entirely removed. Where trees are
not too old, and the ground is kept
cultivated, good-sized trees are thus
obtained much sooner than by set-
ting out young ones.

To give a well shaped head to such newly formed trees, and to
prevent the branches from shooting upwards in a close body near
the centre of the tree, the old horizontal boughs should be allowed
to extend to a distance in each dire€tion, while the upright ones
should be lopped. This is distinétly exhibited in Fig. 242.

The following judicious mode of renewing the old tops of trees
formerly regarded as worthless, was given by the late George Olm-
sted, of Hartford, Ct., in the Horticulturist :

“These trees I commenced grafting six years ago last spring.
I began on the top, and grafted one-third of the tree each year. It
therefore required three years to complete the entire heads of the
trees.

“T] like this method better than any I have ever tried for grafting
large trees, as it gives the grafts a good opportunity to get well started.
Cutting off and grafting the top first, gives the grafts there the best
possible chance, while the necessary reduétion of the top throws the
sap into the remaining side branches, which fits them well for graft-
ing the following year; and the third year, the lowest branches
being made ready in the same way, may be grafted successfully.

186 Apples.

By this mode, it will be seen that when the grafts are put in on the
side branches, they are not shaded by the heavy shoots above them,
and they have an unusual supply of nourishment to carry them for-
ward. Those who have attempted to graft the whole head of a large
tree at once are best aware of the great difficulty in the common
mode of getting the grafts to take on the séde limbs.

“One of these large trees so treated, is probably more than
seventy-five years old, and has now an entirely new and vigorous
head, grafted with this excellent variety. When I began with it,
the fruit was only fit for cider, and it was questionable whether the
tree should not be cut down. By grafting it in this manner, I have
added surprisingly to its value. Two years ago (the bearing year),
I obtained from it ten bushels of apples; last year eight bushels ;
and this year (only six years from the time I began to graft it), I
- gathered twenty-eight and a half bushels of excellent fruit !

“T consider this tree now worth one hundred dollars ; the cost
of grafting it was about five dollars ; and the latter was all repaid
two years ago—the first season the grafts bore fruit.”

The bearing year of apple-trees which yield excessive crops, is
only every alternate year ; but by thinning out a large portion of the
fruit while yet small, the exhaustion will not be so great as to ren-
der the tree barren the second season, and it will bear annually.
By picking off all the young fruit, the bearing year may be entirely
changed, or one bough may be made to bear one year, and another
bough the second year.

Depredators. The inse&t enemies of the apple have been already
described. Mice, which sometimes girdle and destroy young trees,
especially such as are neglected and allowed to grow in grass, may be
excluded by a small mound of earth, thrown up about ten inches
high around the stems late in autumn. This earth
should be compa¢t and smooth, and not consist of
turf, which is liable to cavities, inviting instead of
repelling these depredators. Fig. 243 shows the
mode of performing this operation. If well done,
it has never failed to prote¢ét the trees. One man
will go over some hundreds inaday. In the follow-
MEN ing spring this earth is again levelled.

Fig. 243— = Rabbits are excluded by placing peeled bark or
Mode ofbank- _., s ;
ing up trees Stiff painted paper around the stems: or, easier, by
pee ae rubbing fresh blood upon the bark every few weeks
during winter, which may be done by using a piece
of fresh liver for this purpose.

Dwarf Apples. 187

CHANGES WROUGHT BY CLIMATE AND SOIL.

This subject has been treated, as applied to fruits generally, in a
former part of this work; a few brief remarks on the variations in
the apple may be interesting.

The winter apples of the northern states, when cultivated further
south, are changed to autumn apples ; and as far south as Georgia,
some of our good keepers ripen nearly by the end of summer. The
Baldwin and Rhode Island Greening, at Cincinnati and at St. Louis,
cease to be winter fruits. There are few or none of the northern
apples which succeed well as keepers as far south as Carolina.
This is owing to the long southern summers. It has been found
that varieties originated in the southern states are generally best
adapted to the climate of that region.

Some varieties are greatly influenced by a change of climate, and
others but slightly. The Ribston Pippin, so excellent at Montreal,
is of little value a few degrees further south. The Rhode Island
Greening and the Roxbury Russet, on suitable soils, throughout
New York and New England, present the same chara¢teristics of
flavor and appearance; the Baldwin, so fine at the east, greatly
deteriorates in northern Ohio ; and the Belmont, which has been pro-
nounced the most valuable of all apples at Cleveland, is unworthy
of cultivation at Cincinnati. These changes, in the latter instances,
may perhaps be ascribed to a difference in soil ; and the application
of special manures, as lime, potash, etc., on those unfavorable soils,
has improved the quality. The periods of ripening, given in the
following pages, are intended to apply to the northern states. A
difference of about two or three weeks exists between fruits culti-
vated at Boston or Rochester, and in central Ohio and southern
Pennsylvania, and other differences of latitude nearly in the same
ratio.

DWARF APPLES.

For summer and autumn sorts, dwarf apples are valuable in afford-
ing a supply to families. They begin to bear in two or three years
from setting out, and at five or six years, if well cultivated, will
afford a bushel or so to each tree. A portion of a garden as large
as the tenth of an acre, may be planted with forty or fifty trees,
without crowding.- All the different varieties of the apple may be
made Dwarfs by working on the Paradise or Doucain stock—the
former are smaller and bear soonest ; the latter are larger and ullti-

188 Apples.

mately afford the heaviest crops. Among the handsomest growers
as dwarfs, are Red Astrachan, Jersey Sweet, Porter, Baldwin, Dyer,
Summer Rose, Benoni, and Bough.

VARIETIES,
SYNOPSIS OF ARRANGEMENT.

Division I. SUMMER APPLES.
Class I. Sweet Apples.
Section I. Color striped with red.
Section II. Color not striped.

Class Il. W7th more or less acidity.

Section I. Color striped with red.
Section II. Color not striped.

Division I]. AUTUMN APPLES.
Class I. Sweet Apples.
Section I. Color striped with red.
Section II. Color not striped.

Class Il. W7th more or less acidity.
Section I. Color striped with red.
Section II. Color not striped.

Division III. WINTER APPLES.
Class I. Sweet Apples.
Seétion I. Color striped with red.
Seétion II. Color not striped.

Class Il. Weth more or less acidity.
Section I. Color striped with red.
Section II. Color not striped.

The characteristics which constitute these divisions and subdivi-
sions, are not in all cases perfectly distinét. Summer apples gradu-
ally pass into autumn, and autumn into winter apples. A few, but
the number is extremely small, possess nearly a neutral flavor

Summer—Sweet—Not Striped. 189

between a dead sweetness and slight acidity. Again, apples classed
with those that are striped, sometimes present a nearly uniform
shade of red ; and, in rare instances, the brown cheek of a green or
yellow variety exhibits faint stripes.

But these may be regarded rather as exceptions to general cha-
racters, which are on the whole as clearly defined as any other dis-
tinctive points of the different varieties. Controlling circumstances
will produce changes in all fruits, and descriptions are not founded
on extreme exceptions, but on average chara€teristics.

The size is designated by comparison ;—for example, the Swaar
and Baldwin are /arge,; MHerefordshire Pearmain and Tallman
Sweeting are medium; English Golden Pippin and Lady Apple are
small, Qualifying terms give a more precise meaning—as the Fall
Pippin and Monstrous Pippin, are very darge; Hawley and Dutch
Mignonne, are guz¢e Jarge; Bullock’s Pippin and Early Strawberry
are rather small; and the Siberian Crab is very small.

DIVISION I.—SUMMER APPLES.
CLASS I.—SWEET APPLES.
Section I—Striped with red.

Foster. Large, roundish, indistinctly striped pale red on yellow;
stalk short, calyx open, basin deep, ribbed, sweet, rich. Aug.
Mass. (Hov. Mag.)

Setion I1—Not striped.

GOLDEN SWEET. Medium or rather large, roundish, slightly flat-
tened ; greenish, becoming pale yellow; stalk an inch or more
long, slender; cavity acuminate; basin moderate; flesh very
sweet, good, of moderate quality. The fruit is always fair, the
tree a free grower, and very productive. Buds large; leaves
sharply serrate. Late insummer. Valuable for domestic animals.
Tender far west ; succeeds well south-west.

HIGHTOP SWEET. (Summer Sweet of Ohio, Sweet June.) Rather
small, roundish, regular; skin smooth, light yellow ; cavity deep,
narrow ; Calyx small, in a shallow, slightly furrowed basin ; flesh
yellowish, very sweet, rich. Tree upright, productive. A valua-
ble summer sweet apple at the West.

Manomet. (Manomet Sweeting.) Size medium, roundish ; yellow,
with a rich cheek; stalk rather slender, cavity shallow; basin
shallow, furrowed; flesh tender, sweet, rich. Late summer.
Mass.

190 Apples.

SweEET BouGu. (Large Yellow Bough, Early Sweet Bough.)
Large, roundish, remotely conical-ovate, sometimes distinctly con-
ical; pale greenish yellow, stalk one-half to an inch long, basin
narrow, deep; flesh white, very tender, with an excellent sweet
flavor. Ripens from the middle to the end of summer. <A mode-
rate and regular bearer. Shoots yellowish, somewhat irregular,
ascending ; tree round-headed ; leaves obtusely crenate.

CLASS I].—WITH MORE OR LESS ACIDITY.
Section I—Striped with red.

AMERICAN SUMMER PEARMAIN. (Early Summer Pearmain, of
Coxe.) Medium in size, oblong, slightly inclining to truncate-coni-
cal; nearly covered with fine broken streaks and dots of red;
stalk nearly one inch long; basin round, even, distinct ; very ten-
der, often bursts in falling, sub-acid, flavor fine. Continues to
ripen for several weeks in late summer and early autumn. Needs
good and rich cultivation. Growth rather slow. This is distinét
from the English Summer or Autumn Pearmain, in its larger size,
higher red, more oblong form, and superior quality.

Aromatic Carolina. Large, oblate-conic, oblique, pale red with a
heavy bloom; flesh tender and melting, flavor aromatic and excel-
lent. July. Tree spreading. An abundant bearer. Southern.

BENONI. Medium in size, roundish, sometimes obscurely conical ;
deep red on rich yellow, in distinét broken stripes and dots ;
stalk half an inch long; basin small; flesh yellow, tender, rich, sub-
acid, “very good.” Late summer. Tree erect, good bearer.
Has not succeeded well in all localities. A native of Dedham,
Mass.

CAROLINA RED JUNE. (Red June, Blush June.) Size medium,
oblong, very red, flesh white, tender, juicy, sub-acid, with a
sprightly, agreeable flavor ; quite early, and continues to ripen for
four weeks, and will keep long after ripe for a summer apple ; pro-
fitable for market. The tree a fine erect grower, very hardy, bears
young and abundantly. The most valuable early apple in north-
ern Illinois and adjacent region. Hardy at the West.

EARLY Jor. Size medium or rather small; oblate, sometimes
obscurely approaching conical; smooth and regular ; color, with
numerous short, broken, red stripes on yellow ground, a nearly
uniform deep red to the sun, with conspicuous white specks ; stem
three-fourths of an inch long, rather thick ; cavity shallow, acute ;
basin small, even; flesh fine grained, very tender, slightly crisp,
juicy, sub-acid, spicy, quality “best.” Ripens the last two weeks
of summer. Shoots dark, growth slow. A profuse bearer.
Origin, East Bloomfield, N. Y.

Summer—-Acid— Striped. IQI

Fig. 244.—EZarly Foe.

Early Pennock. Fruit large, roundish, conical, striped bright red
on greenish yellow; stem long; cavity deep; irregular; flesh
yellowish white, rather coarse, sub-acid, of rather poor quality.
Esteemed at the West for its hardiness and productiveness.
Aug. and Sept.

Early Red Margaret. Rather small round-ovate, striped with dull
red, somewhat russeted; stalk half an inch long, thick; basin
plaited, narrow, very shallow; flesh sub-acid, tender, good when
fresh ; ripens at wheat harvest, scarcely earlier than Early Har-
vest. Shoots erect, downy, moderate bearer.

EARLY STRAWBERRY. (American Red Juneating, of Manning.)
Rather small, roundish, varying* to round-ovate, and sometimes
quite conical; surface indistinctly and finely striped with bright
and deep red, tinging faintly the flesh; stalk slender, three-quar-
ters to an inch and a half long; basin small and narrow; flesh
white, tender, sub-acid, rather brisk, pleasant, not very rich.
Ripens one to three weeks later than Yellow Harvest. Growth,
very erect ; leaves ere¢t, finely crenate. Produétive. Good in all
localities.

fourth of Fuly. Above medium, roundish oblate, often slightly
conic, striped red on pale yellow, with a white bloom. Flesh
yellowish, tender, rather acid, of moderate quality. Ripens very
early, productive. Valuable for cooking and profitable for mar-
ket. Cultivated at the West, of foreign origin.

Foundling. Rather large, oblate-conic, ribbed; striped red on
yellowish green; stalk short, slender, cavity large, basin small,

192 Apples.

furrowed; flesh yellow, tender, with a rich, sub-acid flavor
Mass.

Fig. 245.—Zarly Strawberry.

Garden Royal. Below mediun, roundish, slightly flattened at ends,
even and regular ; surface with small, broken, red stripes on yel-
low ground, deep red to the sun; stalk short, or half to three-
fourths of an inch long, slender, cavity acute ; calyx large, open ;
basin very shallow; flesh yellowish-white, exceedingly tender, and
fine grained ; flavor mild, sub-acid, fine. A poor grower, but a
first-rate dessert fruit. Late summer. Origin, Sudbury, Mass.

Hocking. (Townsend.) Rather large, striped red on yellow ; cavity
wide ; basin shallow, slightly ribbed ; flesh fine grained, tender,
mild sub-acid. Aug. An upright, vigorous, productive tree.
Valued at the West.

Fulian. (Julin.) Fruit medium, roundish, conical; calyx small in
a narrow basin, stem short in a moderate cavity ; striped with fine
red on yellowish white; flesh white, tender, and fine flavored.
One of the finest summer apples at the South, where it ripens at
midsummer.

Klaproth. Size medium, oblate ; streaked and stained with red on
greenish yellow; stalk short, cavity deep ; basin wide, even ; flesh

Summer—Acid—Striped. 193

white, crisp, with a pleasant sub-acid flavor. Tree a strong
grower and great bearer. Fruit bears carriage well and promises
to become a good market sort. Lancasterco., Penn. Aug. to Oct.

Sops OF WINE. Medium size, round-ovate, dark red; stalk long,
slender ; flesh white, often stained red, moderately juicy, sub-acid,
of good flavor. Valuable for its free growth and fair fruit. Late
summer. The Sapsox is smaller, firmer in flesh, and less valua-
ble.

Summer FHagloe. Size medium, roundish-oblate; streaked with
bright red on yellow ground ; stalk rather short and thick ; flesh
very soft, rich, of fine quality. Ripens at the end of summer—an
excellent culinary variety. Shoots dark, strong, thick; terminal
buds very large.

This is wholly distinét from the agloe Crad, a late, small, ill-shaped,
ovate fruit, cultivated only for cider.

Summer Queen. Rather large, roundish-conical, somewhat ribbed ;
striped with bright red on rich yellow ground ; stalk an inch and
a half long ; cavity small, acute ; basin small, furrowed ; flesh yel-
lowish, rather acid, spicy, very rich. Fine for cooking. Late
summer. Good on warm, sandy soils, poor on cold clay. Shoots
light colored, leaves finely crenate. Hardy far west.

SUMMER ROSE. (Woolman’s Early, Lippincott’s Early, Woolman’s
Striped Harvest.) Medium or rather small, roundish-oblate ; yel-

Fig. 246.—Szimmer Rose.

lowish, blotched, and streaked with red ; stalk rather short; basin
round, slightly plaited; flesh very tender, slightly crisp, texture

9

194 Apples.

fine, mild sub-acid, juicy, excellent. Begins to ripen with wheat
harvest, and continues a month. Better in quality for the table
than Early Harvest, but less productive, and too small for general
value.

WILLIAMS’ Favorite. (Williams, Williams’ Red, Williams’ Favor-
ite Red.) Size medium, sometimes rather large ; oblong-ovate,
remotely conical, very smooth ; color mostly fine dark crimson
stripes ; stalk three- -quarters to one inch long, enlarged at inser-
tion, cavity shallow; basin small and shallow, even, or somewhat
ribbed ; flesh yellowish white, moderately juicy, with sometimes a

hate ce ated

Fig. 247.— Williams’ Favorite.

tinge of red near the surface, mild, agreeable, fine. Ripens for
several weeks late in summer. Its handsome appearance has
partly contributed to its high reputation. Requires a rich soil and
good cultivation. . Origin, “Roxbury, Mass.

Section [1.—Not striped.

Cole's Quince. Large, oblate, conical, ribbed, yellow ;_ mellow when
ripe, mild, rich, high quince flavor. Cooks well before ripe.
Produétive. New England. Hardy far west.

Summer—Acid—Not Striped. 195

EARLY Harvest. (Yellow Harvest, Prince’s WHarvest, Early
French Reinette, July Pippin.) Size medium, roundish, usually
more or less oblate, smooth ; bright straw color, when ripe ; stalk
rather short and slender; calyx moderately sunk ; flesh nearly
white, flavor rather acid, fine. Ripens at wheat harvest, and for

Fig. 248.—Zarly Harvest.

three weeks afterwards. Shoots erect, slightly diverging, straight,
often forked. Produétive. Needs rich cultivation to be fine.
Good throughout the northern states and south-west, tender
north-west.

Garretson’s Early. Size medium, roundish-oblate ; skin greenish
yellow with numerous dots; stalk short, cavity shallow; basin
small, furrowed ; flesh white, crisp, tender, sub-acid, “ very good.”
July and Aug. Tree vigorous, productive.

Horse. Large, varying from oblate to oval, ribbed, yellow; stalk
short ; cavity and basin shallow ; flesh yellow, rather coarse, sub-
acid. Tree vigorous, productive, valued at the South and West
as a summer cooking and drying apple.

Kirkbridge White. (Yellow June.) Size medium, oval, tapering to
apex and base, equally blunt at ends with broad ribs; smooth,
pale yellow; stem short; cavity and basin very narrow; flesh
very tender, fine grained, with a moderately “good” sub-acid
flavor. Ripens soon after Early Harvest and for six weeks.
Tree a slow grower, but a great and early bearer ; valuable at the
West. Too tender for long transportation.

196 Apples.

Lyman’s Large Summer. Large, roundish, flattened at ends ; pale
yellow ; sub-acid, high flavored, rather fine in quality. Ripens at
the end of summer. ‘Tree a poor bearer until large. Conn,

Primate. Above medium in size, roundish-conical, somewhat
ribbed, light green, becoming light yellow, often with a slight
blush ; fine grained, very juicy, with a very agreeable, mild, sub-
acid flavor. Ripens for several weeks through the latter part of
summer. Valuable. Western New York.

Rep ASTRACHAN. Rather large, sometimes quite large, roundish-
oblate, slightly approaching conical, rather smooth; nearly
whole surtace brilliant deep crimson, with a thick bloom like
a plum; stalk one-half to three-fourths of an inch long;
calyx in a small slightly uneven basin ; flesh white, rather crisp ;
good, rather acid, slightly austere. A few days after Early Har-
vest. Excellent for cooking. Shoots stout, dark brown, diverg-
ing and ascending; leaves broad. This apple, although of
second-rate flavor, is rendered by its earliness and very handsome
and fair appearance, by the vigor and productiveness of the tree,
and its excellent culinary qualities, worthy of general cultivation.
It should be picked a in days before fully mature. Hardy far
west.

Sine Qua Non. Size medium, roundish, inclining to conical ;
smooth, pale greenish yellow, shaded with reddish brown to the

Tig. 249.—Sixe Qua Non.

sun; stalk quite slender, nearly an inch long; basin smooth or
very slightly plaited; flesh greenish white, fine grained, delicate,

Autumn—Sweet—Not Striped. 197

very tender, moderately juicy, of a fine, agreeable, sub-acid flavor.
Shoots greenish yellow, growth slow. Ripens two weeks after
Early Harvest. Origin, Long Island.

Summer Pippin. (Sour Bough.) Rather large, oblong, oval, irre-
gular ; skin pale yellow, with greenish dots and a crimson blush ;
stalk variable, deep set ; basin abrupt, furrowed ; flesh white, ten-
der, with a pleasant sub-acid flavor. End of summer. A regular
handsome grower and good bearer. Westchester co., N. Y.

Trenton Early. Size medium, roundish-oblate, ribbed ; color yel-
lowish, somewhat marked with green; surface smooth, cavity
wide, basin furrowed ; flesh light, tender, with a pleasant sub-acid
flavor. Late summer. Valued at the West.

White Funeating. Small, round, sometimes slightly oblate, smooth,
very regular; pale greenish yellow, or light yellow; very thin
russet round the stalk; stalk slender, three quarters of an inch
long, set shallow ; basin very shallow ; tender, sub-acid, not rich,
becoming dry. Ripens a little before Yellow Harvest. Growth
upright, rather stout. Produétive. For cooking only. Old
English sort.

The May apple, of Virginia, is a fruit similar to or identical in cha-
raéter and quality with the White Juneating, where it ripens about
the first of summer, bearing every year. Large quantities are
sent to Baltimore for tarts.

Warfield. Medium, very round, fair, with a light blush; tender,
pleasant acid; may be used for cooking in July when two-thirds
grown. An excellent late summer market apple. Introduced by
S. Foster, Muscatine, lowa.

DIVISION II—AUTUMN APPLES.
CLAss I.—SWEET APPLES.

Setion L.—Striped with red.

JERSEY SWEETING. Size medium ; round-ovate, often oblong-ovate,
somewhat conical; thickly striped with fine red on greenish yel-
low ; stalk one-half to an inch long; cavity rather irregular ;
basin wrinkled, distinét; flesh whitish, very sweet, juicy and ten-
der, good flavor. Succeeds well in most localities. Early and
mid-autumn—immediately follows Golden Sweet. Shoots stout,
short jointed ; leaves crenate-serrate.

Richmond. Large, roundish-oblate, slightly ribbed; splashed and
striped with crimson on yellow ground, with numerous dots ; stalk
short, cavity large ; calyx large, open; basin large, furrowed ; flesh
white, tender, sweet, rich. Lateautumn. Origin, Sandusky, Ohio.

198 Apples.

Section I1,—WNot striped.

Autumnal Swaar. (Sweet Swaar.) Large, oblate, sometimes very
slightly ribbed ; rich yellow ; stalk an inch or more long, varying
from long and slender, to thick and fleshy at insertion ; cavity and
basin wide and slightly ribbed; flesh tender, yellowish, not juicy,
with a very sweet, spicy, agreeable flavor. Mid-autumn. Growth
vigorous, shoots diverging, tree spreading. A large, roundish-
conical apple, with a good, mild, sub-acid flavor; is grown under
this name at the West.

Autumn Sweet Bough. (Autumn Bough, Fall Bough, Late Bough,
Philadelphia Sweet.) Size medium, conical, angular ; pale yellow ;
stalk slender, deep set ; basin deep, furrowed ; flesh white, tender,
with a very good flavor. Early autumn. Tree vigorous and pro-
ductive.

Haskell Sweet. Large, oblate, regular, greenish, a warm brown
cheek; stalk one-half to three-fourths of an inch long, moderately
sunk ; basin rather deep, nearly even, flesh tinged with yellowish
brown, very tender, sweet, good.

Lyman’s Pumpkin Sweet. Very large, roundish, ribbed most
towards the stalk; pale green; stalk short; calyx small, basin
abrupt; flesh white, sweet, tender, not juicy, of moderate quality.
Ripens through autumn, into winter. A valuable culinary sort.

Munson SWEET. Size medium, oblate, smooth, and regular ; pale
yellow, with a brown blush; stalk short, in a broad cavity ; calyx
in small basin ; flesh yellowish white, tender, with a very good,
sweet flavor. Tree a strong grower and uniform bearer. Last
half of autumn. A valuable sweet apple.

Pumpkin Russet. (Sweet Russet.) Large, round, slightly flattened,
yellowish green, partly russeted ; cavity wide, shallow; basin
small; flavor rich and sweet. Through autumn. Distinét from
the Sweet Russet cultivated through western New York, which is
a more conical fruit.

Summer Sweet Paradise. Large, roundish, sometimes remotely
oblong, and slightly flattened at the ends, regular, pale green ;
stalk rather thick, three-quarters of an inch long; basin large,
distinét ; flesh tender, sweet, rich, aromatic. Ripens first of
autumn. Shoots spreading, leaves sharply serrate. Origin,
Penn.

This is totally distin¢ét from the Dwarf Paradise, used for stocks,
which bears a small, poor, sweet, summer fruit.

Tift Sweeting. Medium in size, flat, greenish yellow, with russet
network, and a warm, light brown cheek; stalk one inch long,
cavity wide, obtuse ; flesh yellowish, rich, sweet, fine in flavor. A
light bearer. New England.

Autumnu—Acid—Striped. 199

CLASS II].—WITH MORE OR LESS ACIDITY.
Section I—Striped with red.

Alexander. Very large, conical, flattened at base, regular ; streaked
with bright red on greenish yellow; stalk small, cavity rather
deep ; calyx large, basin deep, even; flesh rather crisp, sub-acid ;
a coarse sort, only for cooking. A moderate or poor bearer.
Late autumn. Very showy, its only recommendation. Russian.

Bachelor. (King.) Large, roundish-oblate, striped with light and
dark red on yellow; stalk short, cavity wide, basin slightly fur-
rowed, deep ; flesh tender, fine grained, rather light, mild, sub-acid,
juicy, agreeable, good. Ripens latter part of autumn. A valuable
fruit at the South. May prove Equinetely.

Beauty of Kent. Very large, roundish, somewhat flattish-conical,
fair, smooth, and rather obtuse ; nearly the whole surface striped
with rich purplish red ;, stalk three-fourths to an inch and a half
long, slender, cavity acuminate ; calyx small, basin deep, narrow ;
flesh tender, slightly sub-acid, of rather poor flavor. One of the
most beautiful and magnificent in appearance of all apples, but of
little or no value, except for cooking. Late autumn. Growth
strong and upright, shoots dark. English.

Bonum. Large, oblate, red; basin and cavity shallow ; stem medial
length ; flesh yellow, sub-acid, rich, delicious. An early and
abundant bearer. North Carolina.

Buckingham. (Red Winter Queen of Va., Buncombe.) Large,
conic, angular, crimson on greenish yellow ; cavity large, stalk
short, basin large, irregular; flesh tender, with a rich, sub-acid,
excellent flavor. Late autumn. Ohio Valley and South.

Carnation. W.N. White, of Ga., gives the following description of
this apple :—Medium size ; a delicious, sub-acid apple, fully first
rate; dark red, splashed with russet; flesh white, brittle, and
very juicy; both stalk and calyx are sunk in deep depressions ;
no autumn apple is superior. Ripe Aug. roth.

Clyde Beauty. Large, roundish-conical, slightly ribbed, striped and
mottled red on greenish yellow; stem short, slender, deep set,
basin furrowed ; flesh white, fine grained, sub-acid. Late autumn.
Wayne co., N. Y.

Chenango Strawberry. (Frank, Buckley, Jackson, Sherwood’s Favo-
rite, Strawberry.) Rather large, oblong-conic, angular ; striped and
splashed with light crimson on whitish yellow ground ; cavity nar-
row and deep; basin narrow; flesh white, very tender, with a
pleasant, mild, sub-acid flavor. Sept. Oct. Growth upright,
vigorous, shoots light colored. Origin, Chenango co., N. Y

Cooper. Rather large, round oblate, sides unequal, greenish yellow

200 Apples.

and pale red; stalk slender, deep set; basin deep; flesh crisp,
juicy, pleasant, but not very high flavor. Mid-autumn. Culti-
vated in Central Ohio.

Cornel’s Fancy. Rather large, oblong conic; shaded and splashed
red on yellow; stalk medium, cavity large; basin abrupt, fur-
rowed ; flesh white, tender, with a pleasant sub-acid flavor. Sept.
Cultivated and valued in Central Penn.

Doctor. (De Witt.) Medium in size, or large; regular, oblate ; yel-
low, clouded and streaked with red; stalk and calyx deep set;
flesh breaking, tender, aromatic, brisk, fine flavor. Late autumn
and early winter. Succeeds well in Pennsylvania and Ohio; less
esteemed further north. Origin, Pennsylvania.

DUCHESS OF OLDENBURGH. Medium or rather large, roundish, a
little flattened at the ends; light red in broad broken stripes and
splashes on yellow ground; stem short, in an acuminate cavity;
basin deep and narrow; flesh yellowish white, sub-acid, very
handsome. Good for cooking. Early autumn. Shoots dark,
ascending. Very hardy. Succeeds well at the West and North.
The strong growth of the tree, its early bearing and endurance of
severe winters, and the fair and handsome appearance of the
fruit, render it one of the most valuable sorts for the West.

Fairbanks. Size medium, rather oblate, inclining to conic; skin
light yellow, striped with red, with patches of russet; stem long,
set in a broad and shallow cavity; flesh yellowish, juicy, with a
rich sub-acid and vinous flavor. September and October. Ori-
gin, Winthrop, Maine.

Fall Seek-no-further. Very large, oblate; shaded and striped with
red on yellow; stalk long; cavity large, russetted ; basin broad,
uneven; flesh whitish, tender, pleasant, sub-acid. Productive.
Conn.

FALL Wine. Medium to large, roundish-oblate ; color a rich red,
faintly striped on a rich yellow skin; stem slender; flesh yellow,
crisp, tender, juicy, with a mild, rich, scarcely sub-acid flavor.
Mid-autumn till winter. Succeeds best in the West—often scab-
by at the East.

FAMEUSE. (Snow-apple, Pomme de Neige.) Medium in size,
round, often oblate, even; handsomely striped and blotched with
fine deep red on whitish ground—where much exposed, a deep,
nearly uniform red ; stalk three-fourths of an inch long, slender ;
cavity small; basin quite small, slightly wrinkled; flesh very
white, juicy, sub-acid, a little spicy, exceedingly pleasant, but not
very rich. Late autumn. Shoots dark, diverging, somewhat flex-
uous. Much admired as a table fruit for its handsome appearance
and pleasant, refreshing flavor.

Apples. 201

Gabriel. Size medium, roundish-ovate, regular ; striped and splash
ed with pale red on yellow; stalk slender; calyx and basin
small; flesh yellowish, sub-acid, of excellent flavor.

GRAVENSTEIN. Rather large, roundish, slightly oblate, obtusely
and obscurely ribbed, surface a little wavy; striped and splashed
with bright red on a yellow ground; stalk three-quarters of an
inch long; cavity rather deep; calyx large; basin deep, narrow ;
flesh tender, juicy, very rich, sub-acid or rather acid, high fla-
vored. Mid-autumn. Produétive, handsome, and excellent. Fine
in all localities. Shoots strong, becoming smooth and shining,
ascending. German.

Fig. 250.—Graveustein.

Hurlbut. Size medium, oblate, conic; yellow striped with red;
stalk small; cavity large; basin shallow; flesh white, crisp, ten-
der, with a mild sub-acid flavor. Conn.

Fefferson County. Medium, roundish, regular; striped and shaded
red on yellow; cavity deep; calyx small; basin deep, smooth ;
flesh crisp, tender, with a very good mild sub-acid flavor. Late
autumn. Tree vigorous, productive. Jefferson co., N. Y.

Jeffries. Medium or rather large; round oblate ; yellow, red, and
deep red, striped; stalk very short, slender; cavity and basin

202 Autumn—Actd—Striped.

deep; flesh yellowish white, remarkably tender and juicy ; flavor
very pleasant. Ripens first of autumn. Origin, West-Chester,
Penn. Hardy far north.

Fewett’s Red. (Jewett’s Fine Red, Nodhead.) Medium or rather
large, roundish, slightly oblate ; striped red on yellow or slightly
greenish yellow ground, with conspicuous white dots ; stem nearly
an inch long; cavity acuminate; basin rather shallow; flesh
remarkably tender, fine grained, mild sub-acid, slightly aromatic.
Mid-autumn into winter. Cultivated in the northern parts of
New England. Hardy at the West.

Kane. (Cane, Cain.) Size medium, roundish-oblate, often obscure-
ly conical, regular; surface fair and beautiful, highly polished,
indistinctly striped with brilliant light crimson, gradually merging
into delicate blush color on the shaded part; stalk often very
short ; cavity acute, narrow ; basin regular ; flesh yellowish white,
with a pleasant, good flavor. Hardly of the highest quality, but
much admired for its beauty. Late autumn. A native of Kent
co., Delaware.

LATE STRAWBERRY. (Strawberry, Autumn Strawberry.) Size me-
dium ; roundish, slightly conical, sometimes faintly ribbed ; nearly
whole surface with small broken streaks of light and dark red ;
stalk slender, about an inch long; basin ribbed; flesh yellowish
white, slightly fibrous, very tender and juicy, with a fine, very
agreeable, sub-acid flavor. Young trees of remarkably thrifty
growth, leaves sharply serrate, which at once distinguishes them
from the crenate leaves of the Early Strawberry. Ripens early in
autumn, and often keeps till winter. Very produ¢tive. One of
the best early autumn apples. Succeeds well in the West.

Leland Spice. (Leland Pippin.) Large, roundish, obscurely conical,
slightly ribbed ; whole surface with brilliant red streaks on yellow
ground, dotted with yellow; stalk half an inch long; cavity and
basin ribbed; flesh yellowish white, sub-acid, spicy, rich, fine.
October. Origin, Sherburne, Mass.

Long Island Seek-no-further. Large, oblate, conical; skin yellow,
striped and splashed with red; flesh tender, with a good sub-acid
flavor. Ot. to Feb. An old variety. Tree productive. Origin
unknown.

Lyscom. Large, round, with broad, broken, distinét, pale red
stripes, on yellowish or greenish yellow ground; stalk three-
fourths of an inch long, slender; calyx deep set; flesh fine
grained, mild, slightly sub-acid, moderately rich, good flavor.
Middle and late autumn. Mass.

Magnolia. Size medium, oblate-conical ; striped and mottled with
crimson on yellow; stalk short; cavity broad, uneven; basin
small; flesh white, tender, with a brisk aromatic flavor. Growth
moderate, productive. Mid-autumn.

Apples. 203

Mangum. Medium, oblate, slightly conic, ribbed; shaded and
striped with red on yellow with numerous dots ; stalk small, in a
broad, russeted cavity; basin slightly furrowed; flesh yellow,
very tender, with a mild sub-acid excellent flavor. A valuable
Southern apple. Tree thrifty, productive.

MELON. (Watermelon, Norton’s Melon.) Medium or large, round-
ish, often slightly conical, frequently a little irregular ; color, with
stripes and dots of bright red on yellow ground, or clear red on
pale yellow ; stalk an inch long, slender ; cavity acuminate ; basin
deep; flesh white, tender, very juicy, fresh, and pleasant, spicy,
sub-acid or slightly sub-acid, fine flavored. Growth rather slow.
Late autumn and early winter, but often keeps longer. An excel-
lent table apple, but a moderate bearer. Origin, East Bloomfield,
mY.

Melt in the Mouth. Medium or rather small, roundish, slightly
flattened ; skin greenish yellow, indistinctly striped and shaded
with red, with russet dots; stalk short; cavity shallow, obtuse ;
calyx open; flesh yellow, with a rich, aromatic, rather acid, and
very good flavor. Ripens through autumn. Penn.

Mexico. Size medium, roundish ; striped light and dark red; stalk
large and long; cavity broad, shallow, russeted ; calyx large, in
a narrow basin; flesh whitish stained with red, tender, with a
very good flavor. A handsome New England fruit. Tree very
hardy, productive.

Myers Nonpareil. (Ohio Nonpareil.) Large, roundish, slightly
oblate ; marbled and splashed red on yellow; cavity and basin
medium ; flesh yellowish white, with an excellent sub-acid flavor.
Autumn. Growth strong and straight, forming a compact head. ,
Productive, and much valued at the West.

Orndorf. Size medium, roundish ; slightly striped and shaded red
on yellow; stalk slender; cavity and basin deep; calyx open;
flesh yellowish, crisp, with an excellent sub-acid flavor. A
moderate bearer. Oct. and Nov. Ohio.

RAMBO. (Romanite of N. J.) Size medium, oblate, smooth;
streaked and marbled with dull yellowish red on pale yellowish
ground ; dots large ; whitish; stalk an inch long, rather slender ;
basin broad, slightly plaited; flesh tender, rich, mild sub-acid,
fine flavored, often excellent. Fine in nearly all localities. Late
autumn and early winter. Known by the erroneous name of Seek-
no-further in Philadelphia market. Tender far west.

Republican Pippin. Large, round-oblate; striped with red on a
mottted reddish ground, greenish yellow in the shade; stalk an
inch long, slender ; cavity sometimes with radiating russet rays ;
flesh tender, sub-acid, with a pleasant, peculiar, somewhat walnut
flavor. Ripens early and mid-autumn, but is a good cooking
apple in summer. Excellent for drying. Tree a strong and

204 Autumnu—Actd— Striped.

crooked grower—moderate bearer. Origin, Lycoming county,
Penn.

Ribston Pippin. Medium or rather large, roundish conical; cloud-
ed and striped with yellowish red, on a yellow and slightly russet-
ed ground; stalk slender, often short; cavity rather wide ; basin
narrow, angular; flesh yellow, crisp, granular, juicy, with a very
rich and rather sharp or acid flavor. First-rate as far north as
Maine, often second-rate further south; but its quality is usually
suffered to deteriorate needlessly by remaining too long on the
tree. Late autumn and early winter. Shoots diverging or
spreading ; buds and young shoots rather hoary. English.

Richards’ Graft. (Derrick’s Graft, Red Spitzenburgh.) Rather
large, roundish-oblate ; striped red on yellow; cavity large ; basin
deep; flesh fine grained, tender, with a refreshing, sub-acid,
very good flavor. Sept. and Oét. Cultivated on the Hudson
river.

Shiawasse Beauty. Medium, oblate, regular, smooth; deep bril-
liant red on greenish yellow ground; stalk very short, deeply
sunk; basin small, regular; flesh white, tender, crisp, sub-acid
and aromatic. Oét.and Nov. Resembles Fameuse, but tree a
stronger and more upright grower.

SMOKEHOUSE. Medium or rather large, oblate, regular ; mottled,
and indistinétly striped with red on yellow ground ; a slight green-
ish cast at the crown; stalk one inch long, slender, cavity wide,
acute ; basin rather distinét ; flesh yellowish white, rich, aromatic,
fine sub-acid flavor. Mid-autumn to winter. Origin, Chester co.,
Penn. Succeeds in the Middle States.

St. Lawrence. (Corse’s St. Lawrence.) Large, roundish, slightly
oblate, and sometimes a little conical, obtuse, whole surface broad-
ly and very distin¢tly striped with very dark red, on light green-
ish yellow ground ; stem rather short and slender, cavity wide ;
basin round, deep, with a very obtuse rim; flavor rather acid,
moderately rich, agreeable. A very handsome and produ¢tive
apple, of good second-rate flavor, ripening about mid-autumn.
Canadian.

TWENTY OuNCE. (Cayuga Red Streak, Twenty Ounce Pippin,
erroneously.) Very large, roundish, remotely conical, surface
sometimes smooth, often very wavy; color striped rich yellowish
red on greenish yellow or yellowish white ground; stalk three-
fourths inch long ; sub-acid, rather coarse, second quality. Very
showy, fair, and productive. A profitable market sort. Late
autumn and early winter. Growth in large trees becoming strag-
gling. Western New York. The Twenty Ounce Pippin is a
large, green, third-rate fruit.

Vandevere Pippin. (Watson’s Vandevere, Indiana Vandevere.)
Large, oblate, remotely conic, striped and blotched with light red

Apples. 205

on yellow; stalk short, cavity large ; flesh greenish yellow, firm,
crisp, brisk sub-acid. Culinary. Western. Nov. and Dec.

Washington Strawberry. Rather large, roundish-conic, slightly
oblate ; striped and splashed with deep crimson on yellow ; cavity
deep; flesh yellow, a little coarse, rich, brisk, sub-acid. Growth
vigorous. Sept., Oct. Origin, Washington co., N. Y.

Section [1—Not striped.

Bailey's Spice, Fruit medium, roundish-conic, light yellow with a
faint blush ; stalk large, deeply set; calyx closed, basin moderate ;
flesh fine grained, tender, spicy, rich, sub-acid. Mid-autumn.
Origin, Plattsburgh, N. Y.

Capron’s Pleasant. Rather large, roundish-oblate, greenish yellow ;
stem rather stout, calyx large, cavity and basin medium; flesh
yellow, tender, mild, sub-acid, agreeable. Sept. and Oct,

Cracking. Large, roundish, light yellow, with a tinge of red in the
sun ; stalk slender, in a deep, narrow, acuminate cavity ; basin deep
and narrow ; flesh a little coarse, yellow, with a pleasant breaking
texture, and a very good sub-acid flavor. Valuable at the West.

Disharoon. Rather large, roundish-oblate, slightly conical, yellow-
ish green; stalk short, cavity large, calyx small, basin rather deep
and narrow; flesh white, with a fine sub-acid, aromatic flavor,
resembling that of Newtown Pippin. Nov., Dec. Ga.

Drap @ Or or “ Cloth of Gold.” Large, roundish, sometimes slightly
oblong-conical, more frequently rather oblate ; bright yellow, with
numerous black specks ; stalk short; basin shallow, plaited ; sub-
acid, mild, agreeable. Early autumn, extending to mid-autumn.
Tree regular, spreading ; leaves doubly serrate.

Duckett. Rather large, roundish-oblate, light greenish yellow,
slightly ribbed; stalk short, deep set; basin deep; flesh fine
grained, mild, sub-acid. Late autumn. A good southern fruit.

DyrER. (Pomme Royal, which is the original name.) Rather large,
roundish, often approaching round oblong, sometimes slightly flat-
tened, obscurely ribbed ; light yellow, rarely a faint brown cheek,
and sometimes a slight russet network over the skin; stalk three-
fourths to one inch long; basin often deep and large, ribbed;
flesh very fine grained, tender, very juicy, with a rich, sub-acid, or
rather acid, excellent flavor, having but few equals. Season
variable ; Nov., Dec. Productiveness variable. An early bearer.

Erust’s Pippin. Large, oblate, smooth; pale greenish yellow,
with a brownish cheek ; cavity wide, basin wrinkled ; calyx open ;
flesh tender, sub-acid, very agreeable. Mid-autumn. Cincinnati.

Esten. Large, oblong-ovate, slightly ribbed, smooth ; yellow, some-
times a blush; dots large, green and red; stalk one inch long,
slender; cavity very deep; basin shallow; flesh white, fine

grained, mild sub-acid. Tree vigorous, very productive. Rhode
Island.

Holland Pippin. Very large, roundish, somewhat oblong, and flat-
tened at the ends, sometimes slightly oblate; greenish yellow,
becoming pale yellow or whitish’ yellow, with a brownish red
cheek ; stalk variable in length, usually short, cavity wide, acute ;
basin slightly plaited ; flesh nearly white, rather acid, with a
moderate flavor. Ripens early and mid-autumn, but is a good
cooking apple some weeks previously. Wholly distinct from the

Fall Pippin. An excellent culinary sort.

Hlunge. Rather large, ronndish, somewhat irregular and oblique ;
skin smooth bright yellow, with a faint delicate blush ; stem half
an inch long; basin rather deep, slightly ribbed; flesh fine
grained, tender, sub-acid, “very good.” Much cultivated in
North Carolina. Sept. and Oct.

KEswick CopLin. Rather large, somewhat conical, and ribbed ;
greenish yellow, becoming light yellow ; stalk short, deep set;
calyx rather large ; juicy, ‘pleasant acid, quality moderate. Suc-
ceeds well at the West,” Fine for cooking ; very productive, bears
early. Ripens in Sept., but may be used for cooking in summer.

LOWELL. (Orange, Tallow Apple, Tallow Pippin, Queen Anne, of
Northern Ohio.) Large, roundish-oblong, obtuse, slightly coni-
cal; green, becoming rich yellow ; surface slightly oily ; stalk one

Autumu—Acid—Not Striped. 207

inch long, basin deep, furrowed or plaited inside, rim obtuse,
even ; flesh yellowish white, rather coarse, rich sub-acid, or rather
acid, hardly first quality, but valuable for its fair surface and great
and early productiveness. Early autumn. Tree rather slender
and a moderate grower.

MAIDEN’s BiusuH. Rather large, oblate, smooth, and regular, with
a fine, evenly shaded red cheek or blush ona clear pale yellow
ground ; stalk short ; cavity rather wide ; basin moderate, even ;
flesh white, fine grained, tender, pleasant sub-acid, but not rich.
Mid-autumn. Tree spreading. Although deficient in richness, it
is valued for its fair, tender, and beautiful fruit, and uniform pro-
ductiveness. Valuable at the West.

Fall Harvey. Large, roundish-oblate, nearly regular ; pale yellow ;
stalk slender, one inch long, cavity moderate ; basin medium in
size, furrowed; flesh fine grained, juicy, good, mild sub-acid
flavor. Moderate or poor bearer. Essex co., Mass.

FALL ORANGE. (Holden Pippin.) Large, roundish-ovate, or oval ;
light greenish yellow, becoming pale yellow ; rarely a brown cheek ;
stalk half an inch long, cavity narrow ; basin even-rimmed, slightly
plaited ; sub-acid, tender, good, best when fresh from the tree.
Shoots very stout, dark colored. Tree very hardy, bears while
very young, fruit always fair.

FALL Pippin. (Holland Pippin, erroneously.) Very large, round-
ish, obtuse, somewhat oblong-conical, a little flattened at the ends,
sometimes with large obtuse ribs ; color greenish, becoming a high
rich yellow when ripe, with some large shades of green about the
crown before fully ripe ; stalk large, in an acuminate cavity, basin
deep; flesh yellowish, rather firm, becoming tender, rich, aroma-
tic, excellent. Leaves sharply serrate, shoots vigorous, rather
dark, diverging, becoming spreading ; tree large. Late autumn,
keeping into mid-winter. Mostly a moderate bearer—fruit some-
times water-cored. Excellent for cooking. Fine in nearly all
localities.

Hawley. (Dowse.) Quite large, roundish, slightly conical, some-
times nearly round, with a broad obtuse apex, and slightly flat-
tened ; smooth ; pale green becoming yellow, sometimes a very
faint orange cheek ; stalk one-half to one inch long, slender ;
cavity wide, deep, acute, sometimes slightly obtuse ; basin deep,
slightly furrowed ; flesh yellowish white, fine grained, quite ten-
der, with a mild, rich, sub-acid, fine flavor. Ripens at mid-autumn.
Shoots of rather slow growth. Origin, Columbia co., N. Y.

Liability to dry rot and water-core has rendered it of little
value.

Porter. Above medium, oblong-ovate-conical, regular, often rib-
bed at apex; bright yellow, sometimes a dull blush in the sun;
stalk one inch long, slender, cavity rather small; basin narrow ;

208 Apples.

flesh tender, rich, rather acid, of fine flavor. Fair and produc:
tive. Early autumn. Succeeds in the Northern and Middle

Fig. 252.—Porter.

States. Leavessharp serrate. In some localities this fruit proves
too acid for the table.

Roberson’s White. Medium, oblong, flattened at ends, green, with
dark dots ; flesh yellowish, fine grained, crisp, with a sub-acid,
aromatic flavor. Late autumn. ‘Tree vigorous, upright. A good
bearer. Maryland and Virginia.

Siberian Crab. This is the Pyrus baccata of botanists, a distinct
species from all our common apples, which are varieties of the
Pyrus malus. The common Red Siberian Crab is very small,
about an inch in diameter, nearly round, with a brilliant scarlet
cheek, on a pale, clear, waxen yellow ground, stalk very long and
slender ; tree very productive, and bears when very young. Too
hard for preserving, but makes excellent jelly. The Large Red
Siberian Crab (P. prunifolia) is about twice the size of the preced-
ing, round-ovate, calyx prominent, skin pale red and _ yellow.
Some seedlings also from the common Red, have been triple the
size of the original. The Vellow Siberian Crad is larger than the
common, of a fine rich yellow.

Winter—Sweet—Striped. 209

Winthrop Greening. Large, oblate, remotely conical, slightly rib-
bed, nearly regular; skin yellow, when ripe, with a little green,
sometimes a faint red shade to the sun; stem short, cavity shal-
low, basin moderate; flesh yellowish white, sub-acid, very good.
Mid-autumn. A valued sort in Maine.

DD LVALSTOING ik ——\Wel Nev coe Age > eles:
CLass I.—SWEET APPLES.

Section I—Striped with red.

BAILEY SWEET. (Patterson Sweet, Edgerly Sweet.) Large, regu-
lar ovate, often slightly and sometimes considerably ribbed; the
whole surface frequently a full bright red, in small, broken, indis-
tinét stripes and dots, on light ground; stalk slender, one inch
long; cavity small, narrow, slightly ribbed ; basin small, plaited ;
flesh very tender, not juicy; flavor mild, rich, sweet; fine. Early
winter. Origin, Perry, Wyoming co., N. Y.

Bentley's Sweet. Rather large, roundish-oblong, striped and
blotched with red on yellow ground; stalk in a deep, narrow
cavity, calyx large, open; basin deep; flesh rather coarse, firm,
of moderate quality. Keeps long. Va.

Hartford Sweeting. (Spencer Sweeting.) Rather large, roundish,
slightly flattened ; striped with fine red on greenish yellow ground ;
stalk slender, cavity rather shallow, round; calyx large, basin
shallow; juicy, tender, rich, agreeable. Keeps through winter and
spring. Produétive. Although hardly first-rate in quality, valu-
able for its productiveness and long keeping. A native of Hart-
ford, Conn.

Hocket?’s Sweet. Large, roundish oblate, smooth ; lightly shaded
and obscurely striped with light dull red on a dull rich, yellow
skin; flesh yellowish, coarse grained, somewhat crisp, compact,
with a very sweet and rather rich flavor. Early winter, North
Carolina.

LADIES’ SWEETING. Medium, roundish-ovate, apex narrow; striped
with red on pale yellow ground, a nearly uniform shade of fine
red to the sun; faintly marbled or clouded with white over the
red, and cavity faintly rayed with white; stalk short, cavity
small; calyx and basin small; tender, juicy, agreeable, fine.
Through winter and into spring. A profuse bearer. Growth fee-
ble. Newburgh, N. Y.

Maverack’s Sweet. Large, roundish-oblate, approaching conical ;
striped and shaded with bright red on yellow skin; stalk short,
cavity rather large; calyx open; flesh fine grained, tender, of
sweet, very good flavor. Early winter. South Carolina.

210 Apples.

Fig. 253.—Ladies’ Sweeting.

Phillips’ Sweeting. Medium or large, roundish, slightly flattened
and conical, regular ; mottled red, yellow, and dark red 3 flesh rich
yellow, tender, juicy, crisp, sweet. Very handsome ; "resembles
Ladies’ Sweeting, but more showy and not equal in flavor. Early
winter. Growth upright, vigorous. Central Ohio.

RAMSDELL’S SWEETING. (Ramsdell’s Red Pumpkin Sweet.) Rather
large, oblong, obscurely conical, regular; dark rich red, with a
blue bloom ; “stalk short ; basin rather deep, even ; flesh yellow-
ish, tender, sweet, rich, good second quality. Tree vigorous,
upright, productive. Late autumn and early winter. Conn.

Sweet Pearmain. (Henrick Sweet.) Medium size, roundish or
ovate-conical ; dark rich red, with rough dots ; stalk an inch long,
slender, cavity wide, round ; ‘calyx woolly, basin very small ; flavor
sweet and rich. Through winter. Introduced from England
before the Revolution. Much valued in Central Ohio and further
west.

SWEET ROMANITE. (Sweet Nonsuch, of Ill.) Size medium, round-
ish oblate, regular; striped and shaded with bright red on green-
ish yellow; stalk short; calyx large, open, basin shallow, fur-
rowed ; flesh greenish yellow, firm, crisp, juicy, sweet. Keeps
through winter. Valuable at the West.

Sweet Vandevere. (Sweet Redstreak, Sweet Harvey.) Size medium,
oblong, slightly conical; shaded and striped dull red on greenish

Winter—Sweet—Not Striped. 21

yellow; stalk small, cavity large, irregular; basin wide ; flesh
tender, juicy, with a rich aromatic flavor. Growth crooked, a pro-
fuse bearer. Through winter.

Wing Sweeting. Medium, roundish, slightly oblong, ribbed ; color
bright red in small stripes and shades on yellow skin; stalk
slender, basin and apex very sharply ribbed ; flesh whitish yellow,
sweet, good. A good bearer, and when well grown on strong soil,
a handsome and fine sweet winter apple.

Section L1.—Not Striped.

BROADWELL. Rather large, slightly conical, somewhat oblate ;
skin thin, smooth, greenish yellow ; stalk short, small, deep set ;
flesh white, tender, sweet, juicy, fine—and one of the best winter
sweet apples. Keeps through winter late into spring. Ohio.

Camak’s Sweet. Size medium, roundish-conical, light green with a
warm cheek; stem short or long, cavity narrow; calyx open,
basin deep ; flesh firm, sweet, very good. A Southern fruit.

DANVERS WINTER SWEET. Medium or rather large, roundish,
remotely oblong or conical, obscurely ribbed; greenish yellow,
becoming a rather dull rich yellow, sometimes an orange blush ;
stalk three-quarters to one inch long, cavity acute ; basin smooth,
narrow ; flesh yellow, sweet, rich. Growth vigorous, tree produc-
tive.

GREEN SWEET. Large or medium ; nearly round, slightly approach-
ing ovate-conical, regular; surface green, with greenish white
dots ; stalk about an inch long, moderately thick, cavity rather
small and narrow, round, acuminate ; basin small, slightly fur-
rowed ; flesh greenish white, with a very sweet, spicy, good
flavor. Fair, productive and a long keeper.

Higby’s Sweet. Size medium, roundish, slightly oblate, pale yellow ;
stalk short; basin deep, slightly furrowed; flesh white, tender,
with a good, sweet flavor. Early winter. North-eastern Ohio.

Honey Greening. Large, oblong, oval ; greenish yellow with green
and grey dots ; stalk long, slender, deeply set ; basin broad, deep ;
flesh tender, mild, sweet, slightly aromatic. Grown at the West.
Tree vigorous, upright, an early and constant bearer. Nov. and
Dec.

Leicester Sweet. (Potter Sweet.) Rather large, oblate, greenish
yellow and dull red; tender, rich, excellent, fine for dessert or
baking. Winter. Tree vigorous, not very productive. Origin,
Leicester, Mass.

London Sweet. (Heicke’s Winter Sweet.) Rather large, oblate,
pale yellow ; stalk very short, deeply set; basin abrupt; flesh
whitish, tender, with a fine, sweet, aromatic flavor. Early winter.
Tree upright, a good annual bearer.

212 Apples.

TALLMAN SWEETING. (Tolman’s Sweeting.) Medium or rather
large, roundish-oblate, slightly conical ; clear light yellow, with a
clear brownish line from stalk to apex ; stalk nearly an inch long ;
calyx in a distinét, slightly wrinkled basin ; flesh white, firm, rich,
very sweet. Excellent for winter baking. Keeps into spring.
Young tree vigorous, upright, shoots becorning spreading ; leaves
wavy. Productive. Hardy far west.

Wells’ Sweeting. Medium in size, roundish, tapering slightly to
base and apex; color light green, with a brownish cheek ; stalk
short ; basin shallow; flesh very white, tender, rich, agreeable.
Early winter. Newburgh, N. Y.

Winter Sweet Paradise. Rather large, roundish; skin pale green-
ish yellow with a brown blush; stalk short; calyx and basin
small; flesh white, with a sweet, “very good” flavor. Ripens
through winter. Origin, Penn. Succeeds well at the West.

CLAss II.—WITH MORE OR LESS ACIDITY.
Setion 1— Striped with red.

Ailes. Large, oblate, striped and shaded red on yellow; stalk
short, cavity narrow, basin medium ; flesh yellow, crisp, firm, with
arich, sub-acid, “very good” flavor. Keeps through spring.
Chester co., Penn.

Baer. Rather small, roundish-oblong, striped red on greenish yel-
low; stalk long, cavity wide and deep; basin small, plaited ;
flesh tender, fine grained, pleasant, very good—keeps till spring.
Berks co., Penn.

BALDWIN. Rather large, roundish, with more or less of a rounded
taper towards the apex ; shaded and striped with yellowish red
and crimson on yellow ground; stalk three-fourths of an inch
long, rather slender; calyx in a narrow, slightly plaited basin ;
flesh yellowish white, with a rich, sub-acid flavor. Young tree
vigorous, upright, shoots dark brown, diverging and ascending.
Very productive. Ripens through winter. A first rate winter
apple in New England, New York, and Michigan ; mostly unsuc-
cessful at the West and South. Too tender, and mostly fails as
far north as Maine, unless grafted standard height.

The Baldwin is liable to vary in chara¢ter; the Late Baldwin
appears to be identical, but modified by external causes.

BEN Davis. (N. Y. Pippin, Kentucky Streak, Carolina Red Streak,
Victoria Red.) Large, roundish-ovate, slightly oblique, regular,
smooth, striped red on yellow ; stalk long, deep set ; basin deep,
wrinkled ; flesh whitish, tender, with a mild, good, but not rich,
sub-acid flavor. Succeeds well at the West, where it proves one
of the most profitable winter apples for market ; does not mature
well at the extreme North. An early and abundant bearer.

Winter—Acid—Striped. 213

Fig. 254.—Baldwin.

Bethlehemite. Medium, roundish-oblate, remotely conical, striped
red on yellow; stalk short, deeply set; basin deep; furrowed ;
flesh yellowish white, tender, with a mild, sub-acid, very agreeable
flavor. Ripens through winter. Growth strong, upright. Ohio.

Llack Gilliflower. Rather large, oblong-ovate, long conical, regu-
lar, obscurely ribbed ; surface dark, dull, reddish purple, inclining
to greenish yellow where densely shaded ; cavity very narrow,
acuminate ; basin very small, ribbed; flesh greenish white, with a
rich, good, slightly sub-acid flavor, becoming dry when ripe.
Keeps through winter and late into spring. Shoots dark, rather
crooked, fruit always fair; very productive. Reje¢ted by most
cultivators on account of its very dry flesh, but a good baking
variety. Totally distinct from the Red or Cornish Gilliflower.

BLUE PEARMAIN. Very large, roundish, inclining to oblong,
slightly and obtusely conical; dark purplish red in large broken
stripes on lighter ground ; bloom conspicuous ; dots large, indis-
tinct ; stalk three-fourths of an inch long; calyx deep set; flesh
yellowish, mild sub-acid, good. Early winter. A thin bearer.

Buff Large, round, oblate, smooth, distin¢étly striped with light and
dark red; cavity broad and deep; basin round, furrowed ; flesh
white, tender, sub-acid, mild, agreeable, “ good,” or perhaps “very
good,” sometimes poor. Much valued at the South.

Bullet. (N.C. Greening, Green Abram.) Rather small, roundish ;

214 Apples.

striped with light and dark red on greenish yellow ; stalk short,
often with a lip at base, cavity small; basin deep ; flesh tender,
juicy, with a pleasant sub-acid flavor. Valuable in Va. and N. C.
as along keeper. Tree productive.

Cannon Pearmain. Rather large, roundish or oblong-conical, red
on yellow ; cavity small, basin abrupt; flesh yellowish, firm, rich,
spicy, mild sub-acid. Keeps till spring. Tree vigorous, spread-
ing, productive. South and South-west.

Carnahan’s Favorite. Large, roundish conic, red on yellow ; cavity
and calyx large, basin furrowed ; flesh fine grained, pleasant, sub-
acid. Tree vigorous, productive. Keeps till spring. Ohio.

Carolina Queen. (Carolina Winter Queen.) Rather large, round-
ish, slightly oblate, smooth and regular; greenish yellow shaded
and striped with light dull red; stalk three-fourths of an inch
long, cavity wide and rather inclining to obtuse, basin ribbed ;
flesh yellowish white, sprightly, sub-acid, of an excellent flavor.
Early winter. Popular in North Carolina.

Carter. (Magnum.) Medium to large, roundish-ovate, red on
orange yellow; stalk rather short, cavity deep, calyx large, open,
in a wide, deep, somewhat furrowed basin; flesh tender, mild,
pleasant. One of the best apples in the Southern States.

Carthouse. (Gilpin, Romanite, Red Romanite, and Small Roman-
ite, of the West.) Medium or rather small, roundish-oblong,
nearly regular, apex flattened; striped and shaded deep red on
greenish yellow ground ; stalk one-half to an inch long, slender ;
basin slightly furrowed, wide, distinét ; flesh tough, crisp, fresh,
agreeable, mild sub-acid, nearly sweet, of moderate quality.
Keeps fresh till late in spring. Much cultivated as a long keeper
at the West.

Chandler. Large, roundish, slightly flattened, somewhat angular,
striped and shaded red on greenish yellow; stalk short, cavity
large, calyx small, in a wide, plaited basin; flesh greenish white,
tender, with a moderately rich, sub-acid flavor. Early winter.
Conn.

Cogswell, Rather large, roundish-oblate, regular, striped rich red
on yellow; stalk small, cavity large, russeted ; calyx short, basin
small; flesh yellowish, compact, tender, scarcely sub-acid, with a
fine, rich, aromatic flavor. Through winter. An excellent des-
sert fruit. An abundant bearer every other year. Conn.

Cooper's Red. (Cooper’s Market, Cooper’s Redling.) Size medium,
oblong, conical, shaded and striped with red on yellow ; stalk
short, cavity deep, narrow ; basin small; flesh white, tender, with
a brisk, sub-acid flavor. Through winter. Shoots long, slender.
Profitable, although not of highest quality. N. J., N.Y.,and Mich.

Cullasaga. Rather large, roundish, slightly conical, striped crimson
on yellow ; stalk short, slender, cavity deep, russeted ; calyx open,

Winter—Actd— Striped. 215

basin shallow, furrowed ; flesh yellow, tender, very mild, aromat’c,
rich. A well known, long keeping, valuable Southern fruit.

Detroit. (Red Detroit.) Medium or rather large, roundish or
slightly conical; skin thick, smooth, dark purple when mature ;
cavity deep, basin shallow, plaited ; flesh white, often stained with
red, crisp, of an agreeable sub-acid flavor.

The Black Detroit, or Grand Sachem, is a larger apple, more irre-
gular, rather dry fruit of inferior quality.

DominiE. (Wells, of Ohio.) Rather large, roundish-oblate ; sur-
face with narrow and distin& stripes of light red, on whitish yel-
low ground ; dots or specks large, rough ; stalk three-fourths of
an inch long, cavity wide, deep, acute; basin deep, obtusely rib-
bed ; flesh white, firm, mild sub-acid, spicy, fine flavored. Shoots
very long, vigorous, diverging, leaves drooping, coarsely serrate.
Produ¢tive. Keeps through winter. - Tender at the West.

DuTcH MIGNONNE. Quite large, roundish, regular ; rich orange,
dotted, mottled, and obscurely striped with bright red, slightly rus-
seted; stalk nearly an inch long, slender; calyx large, open;
basin large, round, even; flesh firm, becoming tender, with a high,
rich, rather acid flavor. Early winter. Native of Holland. A
large, handsome, high flavored, but rather coarse fruit.

Fustis. (Ben.) Rather large, roundish, very slightly ovate ; striped
and dotted with light rich red on rich yellow; stalk very short ;
basin narrow, rather deep ; flesh yellowish, rich, sub-acid, fine.
Origin, Essex co., Mass.

Evening Party. Rather large, oblate, slightly oval, yellow, striped
with red; stalk short, inserted in a round, deep cavity. often rus-
seted ; calyx closed, basin large; flesh juicy, tender, crisp, with a
vinous, aromatic flavor. An excellent dessert fruit. Tree healthy,
vigorous, a good bearer. Dec. and Jan. Penn.

Flushing Spitzenburgh. Medium, roundish conical, rich red on yel-
low, with large whitish or fawn spots ; cavity, basin, and calyx
small; flesh whitish yellow, crisp, with a very mild sub-acid,
moderate flavor. Early winter. Shoots strong, brown, unlike the
slender, grey shoots of Esopus Spitzenburgh.

Granite Beauty. Large, roundish-ovate, longest at middle, ribbed,
skin yellow striped bright red ; stalk short, slender, cavity rather
small, ribbed ; basin medium, furrowed ; flesh juicy, rich sub-acid,
quality medium. Early and mid-winter. Growth rather spread-
ing. N.H. (Hov. Mag.)

HALL. Rather small, roundish, slightly oblate, striped red on green-
ish yellow, with russet dots; stalk slender, curved, cavity round,
medium ; basin small, plaited ; flesh yellowish, fine grained, with
a very rich, mild sub-acid, aromatic flavor. Through winter. A
widely cultivated and highly esteemed Southern variety. Growth
moderate, upright, shoots slender, reddish. Hardy.

216 Apples.

HEREFORDSHIRE PEARMAIN. (Royal Pearmain, Winter Pearmain,
erroneously.) Medium in size, round-oblong, approaching obtuse-
conical; surface mostly covered with indistinct stripes and soft
clouds of light red on greenish yellow, which on ripening becomes
a pale clear yellow; stalk half an inch long, cavity small; calyx
large, open; basin narrow, plaited; flesh yellowish white, fine-
grained, with a pleasant, mild sub-acid, aromatic, fine flavor.
Early winter. Best on light soils. Distinguished from Winter
Pearmain by its stronger shoots, less oblong form, and by the
soft shades and clouds of fine red, which cover the surface.

Hess. Medium, roundish or conical, striped with red; stalk short,
rather stout, cavity narrow, deep; basin deep, narrow; flesh
greenish white, tender, with a very good, aromatic flavor. Through
winter. Pa.

Hollow Crown. Size medium, oblong, oval, flattened at crown ;
skin yellow, striped and splashed with red ; stalk short, in a mode-
rate cavity; calyx closed, basin broad; flesh yellowish, with a
sprightly excellent flavor. O€., Jan. (Downing.)

HUBBARDSTON Nonsucu. Large, round-ovate, largest at the mid-

Fig. 255.—Hubbardston Nonsuch.

dle, nearly regular ; color with small broken stripes and numerous

Winter—Actd— Striped. 217

dots of light rich red on a rich yellow ground ; stalk three-fourths
to one inch long; cavity acute, russeted ; calyx open, basin rib-
bed; flesh yellowish, very rich, slightly sub-acid, with a strong
mixture of a rich sweet, flavor excellent. Early winter. A
famous New England sort—fine at the North and North-west.
Shoots rather slender, grey. A native of Hubbardston, Mass.
Loses flavor by keeping.

Indiana Favorite. Medium, oblate, regular, handsome, shaded and
striped with red on rich yellow, with large yellow russet specks ;
stem short, cavity wide, calyx open, in a moderate even basin ;
flesh yellowish, crisp, a mild sub-acid, agreeable flavor, “very
good.” Tree spreading, excellent bearer. Keeps remarkably
well. It is a seedling of the Vandevere Pippin and resembles it,
except in being of a deeper red and much less acid, and superior
in flavor.

Fersey Black. Size medium, round, somewhat irregular; striped
blackish red on lighter red, with numerous small dots ; flesh often
stained ; stalk variable, cavity deep; basin shallow, plaited ; flesh
yellow, crisp, juicy, mild sub-acid, agreeable. Early winter. Tree
vigorous, but does not grow large; spreading, productive. <A
valuable market apple at the West.

JONATHAN. Medium in size, round-ovate, or approaching truncate-
conical ; regular; nearly covered with brilliant stripes of clear red
on a pale yellow ground; stalk slender ; basin very distinct, rather
deep ; flesh white, very juicy, spicy, sub-acid, moderately rich.
Keeps through winter. Shoots slender, diverging ; tree very pro-
ductive ; fruit always handsome and fair. Kingston, N. Y.

The slender growth of the tree is an objection with cultivators. It
succeeds well in most localities.

Kaiser. (Red Seek-no-further.) Size medium, roundish-oblate,
often slightly oblique, shaded and obscurely striped with red on
greenish yellow ; stalk short, cavity large ; basin shallow, some-
times deep, furrowed; flesh fine grained, mild sub-acid, slightly
aromatic, with a very good flavor. Small specimens have a small
cavity and are smooth, regular, and are free from ribs. Early
winter. South-eastern Ohio. Growth resembles Rambo.

Kinc. (Tompkins County King.) Large, sometimes quite large,
roundish, ribbed ; color a deep red, in stripes; flesh tender, juicy,
rich, high flavored. Tree a strong grower with few branches.
Shoots slightly flexuous ; a good but not heavy bearer. Drops its
fruit rather early, and should be gathered soon. Early winter, and
keeps through winter. Succeeds East and West, at the North,
but not so well further South.

Lacker. Rather large, oblate, somewhat irregular ; striped light and
dark red on greenish yellow, with conspicuous whitish specks ;
stalk half an inch long; basin furrowed ; flesh white, fine grained,

fe)

218 Apples.

firm, crisp, fresh, mild, agreeable, sub-acid. Keeps through win-
ter. Cultivated in Western New York; originally from Lancas-
ter, Pa.

Limber Twig. (James River.) Large, roundish, slightly conical,
striped and splashed with red on yellow ; stalk long, slender, calyx
rather small ; flesh yellowish, very compact, not high flavored, but
cultivated in the South and West for its keeping properties. The
tree is ill-shapen, with pendent branches, whence its name. Dis-
tinct from the Willow Twig.

Long Stem of Pennsylvania. Rather small, roundish-oval ; shaded
and slightly striped with red or crimson on yellow ; stalk long,
slender, curved, cavity large ; basin somewhat furrowed ; flesh
tender, crisp, with a rich, aromatic, sub-acid, excellent flavor.
Berks co., Pa. <A fine dessert fruit.

Marston’s Red Winter. Large, roundish-oval, regular, slightly nar-
rowed to each end, smooth ; striped with bright red and crimson
on yellow ground ; stalk half an inch long, slender, cavity rus-
seted ; basin abrupt, round, smooth ; flesh yellowish, fine grained,
tender, juicy, high flavored. Ripens through winter. Origin,
New Hampshire.

McLellan. (Martin.) Medium in size or rather large, nearly round,
smooth, regular ; striped and mottled with lively clear red on yel-
low ground; stalk three-fourths of an inch long, slender, cavity
narrow ; basin narrow, waved; seeds small; flesh nearly white,
fine grained, very tender, slightly sub-acid, agreeable, but not
very rich. Early winter. Very productive. A native of Con-
necticut.

MiLAM. Rather small, roundish, greenish, shaded and striped with
red; flesh rather firm, with a pleasant, sub-acid, moderate flavor.
A good keeper. Although not of high flavor, it is widely culti-
vated at the West and South-west on account of its hardiness,
produétiveness, and good keeping qualities. Does not succeed
well further north.

MINISTER. Large, rather irregular, oblong-conical, ribbed, surface
more or less wavy, base broad, apex very narrow ; very distinétly
striped with red on greenish yellow ground ; stalk one inch long,
slender, cavity usually wide, shallow, and irregular ; flesh yellow-
ish, moderately rich, sub-acid, flavor second quality. Productive,
fair, and showy. Early winter. Shoots somewhat flexuous.

MorTHeER. Rather large, oblong-ovate, approaching conical ; slightly
and obtusely ribbed ; color a high warm rich red on yellow ground ;
deep red to the sun—in obscure broken stripes and spots ; stalk
three-fourths of an inch long, cavity moderate ; basin small,
plaited; flesh yellow, more so towards the outside, moderately
juicy, rich, very spicy, very mild sub-acid, with an admixture of

Winter—Acta— Striped. 219

sweet. Somewhat resembles the Esopus Spitzenburgh in external
appearance, and in its rich yellow flesh and spiciness. Growth
slow. Late autumn and early winter. Worcester co., Mass.

Monk's Favorite. Large, roundish, slightly oblate, ribbed ; mottled
and striped red on yellow ; stalk short, cavity wide, calyx small in
a broad basin; flesh yellowish white, with a very good sub-acid
flavor. A long keeper.

Newark King. Size medium, conical; skin smooth, red in streaks
on yellow ground ; flesh tender, rather rich, pleasant. Early win-
ter. Origin, New Jersey.

NEW YORK VANDEVERE. (Newtown Spitzenburgh, Ox Eye.) Me-
dium in size, round-oblate, regular; color light red in indistiné& °
streaks on yellow ground, often a high red where exposed ; dots
numerous ; stalk uniformly about half an inch long, cavity and
basin wide ; flesh light yellow, with a rich, mild, sub-acid, excel-
lent flavor. Early winter. Not always fair—succeeds best on
light soils. Shoots spotted ; leaves doubly serrate-crenate.

NICKAJACK. (Summerour, Berry, Edwards, Carolina Spice, Red
Hazel.) Rather large, smooth, handsome, roundish, slightly
oblong ; splashed, striped, and mottled with deep red, and with
large whitish spots; stalk short, deep set, basin moderate, rim
obtuse, calyx open; flesh yellow, rather firm, sub-acid, spicy, very
good. Keeps till spring. Growth irregular—a good bearer. A
standard Southern variety, and a good market sort in lower Ohio
valley.

NORTHERN Spy. Large, roundish-conical, often flattened, slightly
ribbed, handsomely striped with red; stalk and calyx deep set;
flavor rich, aromatic, mild sub-acid, fine. Keeps through winter
and late into spring; preserves its flavor remarkably fresh.
Shoots dark, spotted, ereét, stout. A tardy bearer. To afford
fine fruit, the tree must be kept thrifty by good cultivation. A
native of East Bloomfield, N. Y. A fruit of the highest quality,
and profitable for market under proper cultivation, and with. care
in picking, assorting, and packing. Succeeds throughout the
North and North-west, but less valuable further south.

Osceola. Size medium, roundish-oblate, angular; skin yellowish,
shaded and striped with red, stalk small, cavity large, russeted,
basin deep; flesh yellowish, firm, crisp, mild sub-acid, “very
good.” A good keeper. Indiana. Resembles New York Van-
devere.

Pryor’s RED. (Pryor’s Pearmain.) Medium or rather large,
roundish, irregular, varying, apex often broad, sometimes narrow,
considerably or slightly ribbed; color dull brick red on greenish
yellow in dots, shades, and obscure streaks, slightly russeted ;
stalk long or short, cavity small; calyx open, basin narrow; flesh
very tender, mild, rich, sub-acid, agreeable. Highly esteemed in

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Vig. 256.—Northern Spy.

Indiana, Kentucky, and Virginia—where it keeps till spring—and
succeeds well further north. Often a poor bearer.

Ragan. Large, roundish-ovate, striped and marbled with red on
light greenish yellow ground ; stalk medium to long, cavity deep,
basin deep; flesh yellowish white, of a rich, spicy, rather acid
flavor. Early winter. Putnam co., Ind.

RAWLE’S JANNET. (Rawle’s Jenneting, Neverfail, Rockremain.)
Medium in size, roundish, approaching oblong or obtuse-conical,
often oblique; color pale red, distinct stripes on light yellow
ground ; stalk half an inch long; flesh nearly white, fine, mild,
sub-acid, fine texture, crisp, juicy. Growth slow; a profuse
bearer, with a portion of the crop knotty or under size. Keeps
through spring. Highly esteemed in the Ohio valley; does not
succeed further north. The blossoms open ten days later than
usual, thus sometimes escaping spring frosts ; and hence the name
Neverfail. Hardy far west.

RED CANADA. (Nonsuch, Old Nonsuch of Mass., Richfield Non-
such of Ohio.) Medium in size, roundish-conical, regular ; nearly
the whole surface covered with red, and interspersed with large
and rather indistinét whitish dots ; stalk about an inch long, ina
very wide and even cavity; basin nearly even, moderate ; flesh

Winter—Acta—Striped. 221

fine grained, compact, with a rich, sub-acid, high and excellent
flavor. Keeps through winter. Shoots rather slender, leaves
wavy. Productive. Succeeds in New England, New York, and
Ohio. This is wholly distinét from the Nonsuch of England, tc

Fig. 257.—Red Canada, or Old Nonsuch.

prevent confusion with which, the name Red Canada is preferred.
One of the finest table apples, often keeping late in spring. The
slender growth of the tree, the frequent scabbiness of the fruit,
and its moderate crops in some localities, are the chief drawbacks
on its value.

Red Winter Pearmain. (Red Lady Finger, Meigs, Red Fall Pip-
pin, and Red Vandevere of Tennessee.) Size medium, oblong
conical, dark purplish red on yellow, with numerous whitish dots ;
stalk short, cavity narrow ; basin small; flesh whitish, very ten-
der and juicy, with a mild, slightly sub-acid, slightly aromatic
flavor. Mid-winter. Growth moderate, upright ; a regular bearer.

Robey’s Seedling. Large, roundish-conic, obscurely striped with
lively red ; flesh yellowish, juicy, with a rich, high flavor. Early
winter. Succeeds in Middle and Western States. Tree vigorous
and productive.

Rome Beauty. Large, roundish, very slightly conical; mostly
covered with bright red on pale yellow ground ; flesh tender, not
fine grained, juicy, of good quality. Ripens early in winter. The
large size and beautiful appearance of this new Ohio apple render
it popular as an orchard variety.

222 Apples.

Russet Pearmain. Size medium, roundish-conical ; faint red stripes
on greenish yellow ground ; flesh juicy, tender, rich, fine sub-acid
flavor. Through winter.

Shockley. (Waddel’s Hall.) Medium, roundish-oblong, narrowing
to the eye; yellow striped and clouded with red, with dark green-
ish russet blotches ; stalk long, slender, cavity narrow, deep ;
flesh firm, of good but not high flavor. Georgia. Ripens from
Oct. to March. Wm. N. White.

SmitnH’s Ciper. Medium or rather large, roundish-oblong, some-
what flattened at the ends. Shaded and slightly striped with light
red on pale greenish yellow, with a few conspicuous whitish yel-
low dots ; stalk slender, cavity rather deep, calyx large, basin
shallow, wrinkled; flesh whitish, tender, crisp, with a sub-acid, —
moderate flavor. Grown in Pennsylvania and the Ohio valley.
Valued for its hardiness, productiveness, and handsome fair fruit.

SPITZENBURGH, Esopus. Rather large, round-ovate, slightly coni-
cal; surface a high rich red, rather obscurely striped ; stalk three-

Fig. 258—Esopus Spitzendurgh.

fourths of an inch long, rather slender; basin shallow, slightly
furrowed ; flesh yellow, firm, crisp, spicy, rather acid, nearly

Winter—Acid—Striped. 223

unequalled in its high rich flavor. Keeps through winter. Shoots
ascending and erect, rather slender, leaves crenate. Usually a
moderate bearer. Succeeds best in New York, its native State.

WAGENER. Medium, oblate, obscurely ribbed, shaded and indis-
tinctly striped with pale red, and a full, deep red in the sun, on
warm yellow ground; often streaked with russet; stalk three-

Fig. 259.— Wagener.

fourths of an inch long, cavity wide, rather obtuse ; basin even,
rather large; flesh yellowish, fine grained, tender, compact, mild,
sub-acid, aromatic, excellent. Ripens through winter. A native
of Penn Yan, N. Y. Succeeds well at the West. An early
bearer.

Wellford’s Yellow. Rather small, roundish-oblate ; faintly streaked
with red on pale yellow; flesh yellow, fine grained, juicy, with a
rich, aromatic flavor. Rapid grower, great bearer, and long
keeper. - Cultivated in Maryland and Virginia.

WESTFIELD SEEK-NO-FURTHER. (Connecticut Seek-no-further,
New England Seek-no-further.) Medium or large, roundish, often
slightly conical, obscurely striped with light dull red, more or less
russeted, rarely covered wholly with russet ; stalk slender ; calyx
partly open; flesh tender, rich, spicy, of fine flavor. Early and
mid-winter. Tree productive, fruit always fair. Leaves sharply

serrate. Succeeds well throughout the Northern States and
Ohio.

224 Apples.

Wittow Twic. Large, roundish, slightly conical, obtuse, very
regular; greenish yellow, striped and mottled faintly with dull
red; stalk short; basin very wide and deep, rim obtuse; flavor
sub-acid, or rather acid, not rich. A long keeper. Shoots slen-
der. Cultivated much as a market apple in Southern Ohio.

Wine. (Hays’ Apple, Hays’ Winter.) Rather large, often quite
large, roundish, slightly flattened ; obscurely striped and mottled
with red on yellow ground ; stalk quite short; cavity deep, acu-
minate; calyx large, open; basin large; flesh yellowish white,
with a rich sub-acid flavor. Early winter. There are several
spurious varieties under this name.

WINESAP. Size medium, round-ovate, slightly conical, sometimes
obscurely flattened ; color a lively deep red; stalk slender, three-
fourths of an inch long; cavity acute; calyx small, in a finely
plaited basin; flesh yellowish, firm, crisp, with a rich sub-acid
or rather acid flavor. Keeps through winter. One of the
best apples for baking. Growth rather irregular, fruit formerly
always fair, of late years more imperfect. Widely cultivated
at the West and South-west.

Se@ion 11—wNot striped.

Aunt Hannah, Size medium, roundish, approaching ovate; straw
color, with a very pleasant mild sub-acid, fine flavor, resembling
in character the Newtown Pippin. Origin, Essex county, Massa-
chusetts.

Belle et Bonne. Large, roundish, flattened at ends, obtuse; green-
ish yellow; stem short; calyx in a wide, deep basin ; flesh yel-
low, tender, large grained, sub-acid, agreeable, and very good.
Early winter. A Connecticut apple; a strong growing and pro-
ductive variety, much esteemed in the neighborhood of Hartford.

BELMONT. Rather large, roundish-conical or ovate-conical, apex
usually narrow, but sometimes quite obtuse; faintly ribbed,
smooth ; color clear pale yellow, with sometimes a light vermilion
blush, and rarely with large thinly scattered carmine dots; stalk
varying from half an inch long and stout, to an inch or more
long and slender; basin in conical specimens, narrow and shal-
low; in obtuse specimens, narrow and deep, with an obtusely
ribbed rim ; flesh yellowish white, compact, crisp, becoming quite
tender, with a miid, rich, sub-acid, fine flavor. Leaves crenate.
Early winter. A profuse bearer. Excellent in New York, Michi-
gan, and Northern and Central Ohio—worthless at Cincinnati.
Tender at the West.

Brookes Pippin. Large, roundish, slightly conical; greenish yel-
low, with a faint blush ; stalk short and stout, cavity deep, russet-
ed; basin small, shallow, furrowed ; flesh crisp, aromatic. Nov.
to Mar. Productive. Maryland and Virginia.

Winter—Actd—WNot Striped. 225

Fig. 260.— Belmont.

BULLOCK’S PIPPIN, or AMERICAN GOLDEN RussET. (Golden Rus-
set, Sheepnose.) Rather small, conical; light yellow, sprinkled
and sometimes overspread with thin russet; stalk long, slender ;
basin very small and narrow, ribbed; flesh yellowish white, very
fine grained, becoming very tender, with a mild, rich, slightly sub-
acid flavor. Growth erect, shoots rather slender; leaves sharply
serrate ; tree overbears. Early winter. When well ripened, this
apple is exceedingly delicate and tender; sometimes it does not
become soft in ripening, when the quality is poor, and often worth-
less. It is too small to become very popular. Generally ren-
dered worthless at the East by black mildew, and becoming more
affected with it at the West.

Canada Reinette. (Reinette du Canada, Canadian Reinette.) Quite
large, somewhat conical and flattened; rather irregular, ribbed,
apex obtuse; greenish yellow, sometimes a brown cheek; stalk
short, cavity wide ; calyx large, basin rather deep, irregular ; flesh
nearly white, rather firm, becoming quite tender, juicy, with a
good, lively sub-acid flavor. Early and mid-winter.

Clarke’s Pearmain. Size medium, roundish, slightly conical; skin
inclining to rough yellow and russety in shade, light rich red in
the sun, thickly dotted with whitish russet ; cavity and basin me-

226 Apples.

dium; flesh yellowish white, with a very good sub-acid flavor,
Tree produétive. A well known Southern variety.

Cumberland Spice. Rather large, varying from roundish conical to
long conical, the tapering sides being nearly straight and not
rounded ; color waxen yellow, with a slight vermilion tinge near
the base, and with black specks on the surface; stalk half to
three-fourths of an inch long, cavity wide, slightly russeted ; calyx
open, basin even; flesh yellowish white, breaking, rather light ;
core hollow ; flavor mild sub-acid, with a peculiar and agreeable
spiciness, of good quality.

ENGLISH Russet. (Poughkeepsie Russet.) Medium or rather
small, roundish-conical, regular ; surface more or less overspread
with brownish russet on light greenish yellow ground; in large
exposed specimens, wholly russeted; stalk one-half to three-
fourths of an inch long, cavity moderate, round; basin smooth ;
flesh greenish or yellowish white, texture fine, rather firm, with
an aromatic, sub-acid flavor. Keeps through spring, and often
through summer for twelve months. Growth upright, shoots
lively brown. A profuse bearer. A profitable market variety,
but of rather poor quality.

Equinetely. Fruit large, roundish, slightly oblate; dark red on
whitish yellow; stalk short, fleshy, cavity large; basin deep,
irregular; flesh yellowish, a little coarse, tender, mild sub-acid,
of medium quality. A valued Southern variety.

FALLAWATER. (Tulpahocken, Fornwalder.) Rather large, round-
ish, and slightly ovate-conical, very regular, smooth; color a
smooth shade of dull red on light greenish yellow, with a few
large whitish dots; stalk slender, cavity narrow, acuminate ;
basin small; flesh greenish white, fine grained, with a mild,
slightly sub-acid, moderate flavor, Early winter. A native of
Pennsylvania. Although this fruit is of quite moderate quality,
its large size and fair appearance render it very popular in Penn.,
Ohio, and portions of the West.

Fulton. Rather large, roundish, flattened at ends, slightly oblique ;
skin smooth, yellow, often with a handsome blush; stalk rather
short, cavity deep ; basin large, slightly wrinkled ; flesh yellowish,
white, fine grained, with a mild sub-acid flavor. Illinois—valued
at the West.

Golden Ball, Large, often quite large, roundish, remotely conical,
ribbed ; fine yellow ; stalk short, slender, with fine green rays or
furrows radiating from the centre of the cavity ; basin very shal-
low; flesh tender, rich, aromatic. Ripens late in autumn, and
keeps through winter. Liable to vary in size and fairness. Excel-
lent for cooking. Tree very hardy; a poor bearer. Cultivated
chiefly in Maine.

Golden Pippin, of Westchester County. (American Golden Pippin,

Winter—Acid—WNot Striped. 227

New York Greening.) Form variable, oblate, globular or conic,
ribbed; skin golden yellow; stalk short, deeply set ; basin irre-
gular ; flesh yellow, tender, juicy, with a rich, refreshing, aromatic
flavor. Early winter. Tree spreading—very productive.

GOLDEN Russet. (Golden Russet of Western New York.) Size
medium, roundish, usually a little oblong, sometimes slightly flat-
tened, nearly regular ; surface sometimes wholly a thick russet,
and at others a thin broken russet on a greenish yellow skin ;
stem slender, from half an inch to an inch long, being longest on
oblate specimens ; flesh fine grained, firm, crisp, with a rich, aro-
matic flavor. Shoots speckled; tree rather irregular. Keeps
through winter. This is distinct from the English Russet, of
straight upright growth, and a very long keeper, and from the
American Golden Russet or Bullock’s Pippin.

Green Seek-no-further. Large, often quite large, roundish, slightly
approaching oblong obtuse conical; greenish yellow becoming
ellow, specks large and conspicuous ; stalk very short; calyx,
arge, basin slightly ribbed, deep; flesh rather coarse, sub-acid, of
good flavor.

Grimes’ Golden Pippin, Above medium, roundish, slightly oblong,
regular ; skin yellow, with large russet dots; stalk slender, in a
deep cavity; basin deep, slightly wrinkled; flesh of yellowish-
white, with a mild, sub-acid, agreeable, very good flavor. Nov.
Virginia and Ohio Valley.

Hlughes. Large, roundish; skin greenish yellow, with a blush;
stalk slender; calyx large, open; basin wide, deep; flesh fine
grained, tender, with an excellent, agreeable, aromatic flavor.
Berks co., Pa.

Lapy APPLE. (Pomme d’Api.) Quite small, regular, flat; a bril-
liant deep red cheek on light clear yellow, stalk and calyx deep
set; flesh tender, delicate, sub-acid, flavor good. A fancy apple.
Winter and spring. Shoots small, dark, erect. Productive. Tree
rather tender.

Loudon Pippin. Large or very large, roundish, slightly flattened,
obtuse-conical; greenish yellow; stalk very short ; calyx large, in
a smooth even basin ; flesh sub-acid, of a good second-rate flavor.
Early winter. Much cultivated in Northern Virginia ; and from
its large size and handsome appearance sells well in the Washing-
ton market. Productive.

MICHAEL HENRY Pippin. Size medium, roundish-ovate, apex nar-
row ; yellowish green; stalk short, rather thick ; basin narrow ;
flesh yellow, tender, juicy. Growth upright. Through winter.
Origin, Monmouth co., N. J.

MONMOUTH PIPPIN. (Red-cheeked Pippin.) Rather large, round-
ish-oblate, light greenish yellow, with a fine red cheek ; flesh crisp,
juicy, mild sub-acid, with a good rich flavor. Keeps through winter.

228 Apples.

Monstrous Pippin. (Gloria Mundi, Ox Appice, baitimore.) Very
large, roundish, somewhat flattened at the ends, slightiy aagular
or ribbed; skin smooth whitish green, becoming whitish yellow ;
stalk stout, short; calyx large, basin wide, deep, somewhat
ribbed, with an obtuse rim; flesh white, tender, rather coarse,
sub-acid, not rich. Late autumn and early winter. A good cook-
ing apple.

NEWTOWN Pippin. (Pippin, Green Newtown Pippin.) Medium or
rather large, roundish, oblique, slightly irregular, remotely conical
or else a little flattened; dull green becoming yellowish green,
often with a dull brownish blush ; stalk short, deep set, and sur-
rounded by thin, dull, whitish russet rays ; basin narrow, shallow ;
flesh greenish white, juicy, crisp, fine-grained, with a high, fine
flavor. Keeps through spring, and retains remarkably its fresh-
ness. Tree of rather slow growth, with a rough bark. The fruit
is very liable to black spots or scabs, unless under high, rich, and
constant cultivation. One of the best fruits for foreign markets.
A native of Newtown, Long Island, and has rarely succeeded
well in New England. Tender far west.

Fig. 261.—Green Newtown Pippin.

Newark Pippin. (French Pippin, of some.) Rather large, round-
oblong, regular; greenish yellow, becoming yellow; stalk and
calyx deep set; flesh tender, rich, and high flavored. Growth
crooked, irregular. Early winter.

Winter—Acid—Not Striped. 229

ORTLEY. (White Detroit, Ortley Pippin, Warren Pippin, White
Bellflower, Woolman’s Long, Detroit, Jersey Greening, Detroit of
the West.) Large, roundish, somewhat oblong-ovate, pale yellow,
slightly tinged with pink in the sun; stalk about an inch long ;
sometimes short, but always slender; cavity deep and narrow ;
basin rather deep, nearly even or slightly plaited ; flesh sub-acid,
crisp, sprightly, rich, fine. Shoots slender. This fine fruit has
had a high reputation in the Ohio Valley, but it is becoming much
affected with the black mildew or scab.

PECK’s PLEASANT. Large, often quite large, roundish, sometimes
remotely oblong, often a little oblique, usually slightly flattened ;
smooth and regular ; color light green, becoming yellow, with a
brown blush; stalk very short, one-fourth to one-half an inch
long, thick, rarely longer and somewhat slender; calyx open,
basin abrupt, rather deep; flesh compact, very tender, with a
mild, rich, fine, clear sub-acid, Newtown Pippin flavor. Early
winter; poor, if too ripe. Growth rather erect. Shoots some-
what diverging. A good bearer; fruit always fair. Tender far
west.

Pittsburgh Pippin. (Father Apple, Switzer Apple, William Tell.)
Large, roundish-oblate; pale yellow; stalk small, cavity large ;
basin broad-furrowed ; flesh tender, with a mild sub-acid flavor.
Early winter. Valued in Pennsylvania. An irregular, spreading
grower.

POMME GRISE. (Grey Apple.) Rather small, roundish-oblate, a grey
russet; stalk slender, cavity wide, rather obtuse; calyx small,
basin round ; flesh very tender for a russet, and fine grained, rich,
and high flavored. Canada. One of the best dessert apples for
the extreme north.

Pound Royal. (Pomme Royale, erroneously.) Large, sometimes
furrowed, roundish, slightly oblong, a little uneven; surface whit-
ish yellow; stalk slender, an inch and a quarter long, cavity
large; basin furrowed, irregular; flesh tender, breaking, fine
grained, mild, agreeable, sprightly. Ripens through winter. Tree
vigorous, productive. Origin, Pomfret, Conn.

Progress. Rather large, roundish-conical, often slightly oblate ;
smooth, yellow, often with a brownish cheek; stalk short, cavity
russeted ; calyx large, basin shallow ; flesh crisp, with a pleasant
sub-acid flavor. Conn.

Red Russet. Large, roundish-conical ; yellow, shaded with dull red
and deep carmine in the sun; thickly dotted with some rough
russet ; stalk short and thick; calyx with long segments, basin
narrow, uneven; flesh yellow, solid, crisp, tender, with an excel-
lent, rich, sub-acid flavor, somewhat resembling Baldwin. (C.
Downing.)

RHODE ISLAND GREENING. (Greening.) Large, roundish-oblate ;

230 Apples.

green, becoming greenish yellow, always fair, a dull brown blush
to the sun; stalk three-fourths of an inch long; basin rather
small, often slightly russeted ; flesh yellow—a rich yellow if much
exposed to the sun, and whitish yellow or greenish white if much
shaded—tender, juicy, with a rich rather acid flavor. Growth
strong, young trees crooked or oblique, shoots rather spreading,
leaves sharp serrate ; very productive, single trees sometimes
yielding forty bushels of fair fruit in favorable years, and orchards
500 bushels per acre. Fine in New England and New York.
Tender far west.

Roman Stem. Medium in size, round ovate ; whitish yellow, witha
faint brownish blush ; stalk one-half to three-fourths of an inch
long, with a fleshy protuberance at insertion; cavity shallow ;
basin narrow, slightly plaited ; flesh tender, juicy, mild sub-acid,
good second-rate flavor. Keeps through winter. A New Jersey
fruit which succeeds well throughout the Ohio Valley and Middle
States. Hardy far west.

Roxpury Russet. (Boston Russet, Putnam Russet of Ohio)
Medium or large, roundish-oblate, remotely conical; partly or
wholly covered with rather rough russet on greenish yellow
ground, sometimes a dull brown cheek ; stalk one-half to an inch
long, cavity acute ; basin round, moderate ; flesh greenish white,
rather granular, slightly crisp, with a good sub-acid flavor. Keeps
late in spring. Large specimens become conical, with short thick
stalks ; small specimens are more flat, and with longer and more
slender stalks. Growth spreading, shoots downy. Although not
of the highest flavor, its productiveness, uniformly fair fruit, and
long keeping, render this variety one of the most profitable for
orchard culture. It succeeds well throughout the Northern
States, but partially fails in a few localities at the West.

SwaaR. Rather large, roundish, slightly flattened at the ends, often
considerably oblate, sides regularly rounded, crown as wide as base ;
color greenish yellow becoming a rich yellow, sometimes faintly
russeted, and a small blush near the base, when much exposed
to the sun; stalk rather slender, three-fourths of an inch long,
cavity round, moderate, or often small; basin small, even; flesh
yellowish, fine grained, compact, tender, with a very rich, mild,
aromatic, agreeable, slightly sub-acid flavor. Esteemed by some
as the finest winter table apple. Ripens through winter and keeps
into spring. Shoots ascending, buds large, leaves coarsely round-
ed serrate. Fruit apt to be scabby on old overloaded trees. Not
successful in all localities.

Tewksbury Blush. (Tewksbury Winter Blush.) Small, round-
oblate ; yellow with a red cheek; flesh yellow, juicy, with a good
flavor. Keeps till midsummer. Very productive. New Jersey.

Virginia Greening. Large, oblate ; skin yellowish, with large brown

Winter—Actd—WNot Striped. 231

Fig. 262.—Swaar.

dots ; stalk and cavity large; calyx open, basin large, abrupt;
flesh yellow, coarse, with a rather pleasant sub-acid flavor. A
good keeper. Southern.

Western Spy. Large, round-ovate, very regular and even, with
a beautiful red cheek on a lemon yellow skin; stem short, in a
small cavity; flesh yellowish white, sub-acid, of a fine flavor—
hardly first-rate. Proved as yet only at the West.

WHITE Pippin. (Canada Pippin.) Large, roundish, oblong, flat-
tened at ends; light greenish yellow; cavity large; basin abrupt,
furrowed ; flesh yellowish white, sub-acid. Good, but not very
rich. Winter. Fair and produ¢tive, valued at the West and
South-west.

IWhite Rambo. Rather large or medium, roundish-oblate, remotely
conical; skin greenish yellow, becoming yellow; cavity large ;
basin wide; flesh yellowish, with a mild sub-acid, “very good”
flavor. Early winter. Ohio.

White Spanish Reinette. (Reinette Blanche d’Espagne.) Very
large, roundish, oblong, slightly conical, somewhat angular, ribbed ;
yellowish green in the shade, rich brownish red next the sun;
stalk short, cavity small and even; calyx large, open; basin deep,
angular; flesh yellowish white, crisp, flavor rich sub-acid.

232 Apples.

Growth of tree and fruit resemble that of Fall Pippin, but i'
keeps longer.

WHITE WINTER PEARMAIN. Rather large, conical, angular or
ribbed ; light yellowish green, with a brownish red cheek; stem
short ; flesh whitish, fine grained, with a mild sub-acid, rich, fine
flavor. This is distinct from the Michael Henry Pippin, which it
resembles, and at the West is one of the best and most productive
winter apples.

Winter Cheese. (Green Cheese.) Medium in size, oblate; green
in the shade, red in the sun; flesh very crisp, very tender and
delicate, sprightly, and of a fine, pleasant flavor. One of the
most highly esteemed early winter apples of Southern Virginia,
closely resembling the Fall Cheese, but a longer keeper. Be-
comes mealy and insipid after’maturity.

Winter Pippin of Geneva. Large, oblate, slightly angular; yellow,
with a crimson cheek sparsely covered with grey dots; stalk
small, cavity narrow; calyx open, segments long; basin open;
flesh yellow, tender, vinous, excellent. Ripens through winter.
Tree and fruit resemble Fall Pippin. (C. Downing.)

Wood's Greening. Large, roundish, a little oblique, slightly flat-
tened, obscurely conical ; pale green, smooth ; stalk very short,
cavity acuminate; calyx rather large, basin distin, slightly
plaited ; flesh greenish white or nearly white, fine grained, slight-
ly crisp, tender; flavor very agreeable, mild sub-acid, first-rate,
but not very rich.

YELLOW BELLFLOWER. (Bellflower, Yellow Belle Fleur.) Large,
often quite large, oblong-ovate, apex quite narrow and conical,
more or less irregular ; surface pale yellow, often with a blush ;
stalk slender ; basin ribbed ; seeds long; flesh very tender when
ripe, fine grained, crisp, juicy, acid, becoming sub-acid, excellent.
Keeps through winter. Shoots yellowish, rather slender ; growth
of the tree rather upright ; succeeds best on rather light soils.
Adapted to the climate of the Northern and Middle States, as far
south as Kentucky, but fails by premature dropping in many
localities. More tart and less rich in cold summers, and far
North. Hardy at the West.

YELLOW NEWTOWN PIPPIN. Medium, or rather large, roundish,
oblate and oblique, more or less flattened ; yellow, with a brown-
ish red cheek, purplish before ripe ; stalk very short; flesh firm,
crisp, with a rich, mild flavor. Closely resembles the Green New-
town Pippin, and believed by many to be identical, differing oniy
by a warmer exposure. It is fairer in some localities than the
Green, but is usually inferior to it in flavor.

C. Downing gives the following distinguishing points between these
two sub-varieties: ‘“ The Yellow is handsomer, and has a higher
perfume than the Green, and its flesh is rather firmer and equally

Winter—Acid—Not Striped. 233

high flavored ; while the Green is more juicy, crisp, and tender.
The Yellow is rather flatter, measuring only about two inches
deep, and it is always quite oblique—projecting more on one side
of the stalk than the other. When fully ripe, it is yellow, with a
rather lively red cheek and a smooth skin, few or none of the
spots on the Green variety, but the same russet marks at the
stalk. It is also more highly fragrant before and after it is cut
than the Green. The flesh is firm, crisp, juicy, and with a rich
and high flavor.”

CHAPTER’ If.
THE PEAR.

THE PEAR, when grown to full perfection, is distinguished for its great
delicacy, its melting and juicy texture, and its mild, rich, and deli-
cious flavor. Excelling the apple in these particulars, it falls below
it in importance in consequence of the less uniformly healthy habit
of the tree.

PROPAGATION.

The best trees are raised from seedling stocks ; suckers, unless
unusually furnished with fibrous roots, are of crooked, one-sided,
and stunted growth.

Raising the Seedlings. The seeds, after separation from the fruit,
should be kept as already described for apple-seeds, by mixing with
sand or leaf mould. The soil for the seed-bed should be unusually
deep and fertile, rather damp than otherwise, and should have a
good manuring with lime and ashes, and an abundant supply of
peat or muck, if the soil is not already largely furnished by nature
with this ingredient. _

The mode of sowing the seeds may be the same as that described
for the apple, in drills from one to two feet apart. The more thinly
they are sown, the less will be the danger of disaster from the leaf-
blight; and for this reason, drills near together, with the seeds
somewhat sparingly scattered in them, will be found best.

The leaf-blight is the most serious evil met with in the culture of
pear-seedlings. It is more formidable in some seasons than in
others. Commencing about midsummer, sometimes earlier, but
more frequently later, it is first indicated by the leaves in certain
parts of the seed-beds turning brown ; in a few days they fall off;
other portions of the beds are successively attacked, till all the seed-
lings become more or less denuded, those last affected occupying

Propagation. 235

the most favorable portions of the soil. As a necessary conse-
quence, growth immediately ceases ; and if they are attacked early,
and have made but little previous growth, they are nearly ruined,
and few will survive the succeeding winter, for they never make a
second growth the same year of any value. But if their previous
growth has been vigorous, and the blight appears late in summer,
much less injury is sustained. The best remedy is high cultivation,
on good new soil, and taking out daily every diseased tree.

Wintering the Young Seedlings. The frequent destruction of the
trees the first winter is another serious evil. ‘The danger is least
with those that have made the best well-ripened growth ; hence it
becomes very important to secure healthful vigor by the adoption of
the cultivation previously mentioned. But in many localities, peat
seedlings, which are always remarkably free from fibrous or lateral
roots the first year, are drawn out by the freezing of the soil, and
either destroyed or greatly injured. Several modes have been pro-
posed to prevent this result, and have been tried to a greater or less
extent. One is to induce the emission of lateral roots, by taking up
the young seedlings from the thickly sown beds early in the season,
and, as soon as four leaves have appeared, cut off their tap roots and
reset them in the nursery-rows. Robert Nelson, of Newburyport,
Mass., pursued this course with great success; but its general
utility may be questioned, except during a rainy period or on favora-
ble soils, unless abundant watering is given. A more easy as well
as safe mode would perhaps be to cut off the tap roots, at the same
age, by means of a sharp spade thrust beneath the soil, and without
transplanting. Neither of these modes could be successfully applied
except to large, vigorous seedlings, growing in a deep, rich soil.

But where the growth of lateral roots has not been effected, and
the consequent danger is greater of their being drawn upwards by
frost, much protection may be given them by covering the whole
ground with forest leaves to a depth of several inches; and if the
rows are near each other, and the trees several inches or a foot
high, they will prevent the leaves from being swept off by the winds.
The incursion of mice may be avoided by placing the seed-beds as
near as practicable to the middle of a clean ploughed field, and by
encircling the ground with a bank or ridge of fresh earth thrown up
for this purpose, about a foot high. Mice will not pass such a
boundary under the snow.

Taking up the seedlings late in autumn, and burying them in a cel-
lar, or laying them in by the roots and nearly covering the whoie
stems, will preserve them safely.

236 Pears.

Budding may be performed the first summer after transplanting
if the stocks have made a good growth. The management of the
young trees is the same as for apples, by grafting or budding near
the surface of the ground, and heading down, trimming, and cultiva-
tion. But as pear-stocks are valuable, budding is to be preferred to
grafting, because it may be repeated in case of failure. Root-graft-
ing, in the mode adopted for the apple, nearly always fails. It is
successful when large, entire, and branching roots are taken, and
the grafts inserted above the crown.

DWARF PEARS.

For orchard culture, and in most parts of the country where the pear
flourishes with great vigor and proves highly productive, pear-stocks
will doubtless always be found preferable to all others. The advan-
tages of a dwarf growth on dissimilar stocks have been already
pointed out under the head of sfacés. Such trees are not so long-
lived as on pear-roots, and they require more thorough and fertile
culture, and care in pruning. But they have some important advan-
tages, such as coming soon into bearing, occupying a fifth part of
the ground, thriving in many soils where pear-stocks will not, and
in a few instances improving the quality of the fruit.

The only reliable stock is the French quince. Nearly all the
experiments with the mountain ash have sooner or later proved fail-
ures. Budded or grafted upon apple seedlings, pears sometimes
make a feeble growth for a few years ; but unless the grafts them-
selves throw out roots, by planting beneath the surface, they sooner
or later perish. It sometimes happens that grafts of a few varieties
inserted at standard height, grow and bear for a few years. The
thorn has been used in England, and to some extent in this country,
with partial success. But all other kinds of dissimilar stocks have
given way to the gwéxce, which is much superior for general use to
any other.

The varieties of the pear do not grow with equal facility upon the
quince. A few, as the Duchesse d’Angouléme, Louise Bonne of
Jersey, and Beurré Diel, are so much improved in quality that their
cultivation on pear stocks is discontinued by most fruit-growers. A
large number flourish well, but are little changed in quality, as White
Doyenné and Dearborn’s Seedling. A few, on the other hand, suc-
ceed badly or wholly refuse to grow upon quince stocks, without
double working, which consists in first budding some freely growing
pear upon the quince bottom, and then budding or grafting the
“refractory” sort into the pear shoot.

Pears. 237

As a gencral rule, double-worked trees do not flourish for a great
length of time. Single-worked have done well for thirty cr forty
years under favorable influences.

The following list, made out chiefly from the combined experience
of European and American cultivators, may prove valuable to those
commencing with dwarf pears :

I. Pears succeeding better on quince than on pear stocks, and which
should be mostly worked as dwarfs.

Louise Bonne of Jersey, Long Green of Autumn,
Duchesse d’ Angouléme, Beurré d’ Amalis,

Easter Beurré, Glout Morceau,

Beurré Diel, Vicar of Winkfield.

Il. Pears usually succeeding well both on pear and quince.

Beurré Sterkmans, Epine Dumas,
Buffum, Oswego Beurré,
White Doyenné, Napoleon,

Stevens’ Genesee, Capiaumont,
Chaumontelle, Jargonelle,

Early Rousselet, St. Germain,

Van Mons’ Leon Le Clere, Summer Franc Real,
Jaminette, Tyson,

Dearborn’s Seedling, Madeleine,

Doyenné d’ Alengon, Compte de Lamy,
Osband’s Summer, Duchesse d’Orleans,
Bloodgood, Forelle,

Jersey Gratioli, Delices d’ Hardenpont,
Passe Colmar, Figue,

Pound, or Uvedale’s St. Germain, Beurré Langelier,
Beurré d’ Anjou, Doyenné Boussock,
Catillac, Nouveau Poiteau,
Soldat Laboureur, St. Michael Archange,
Triomphe de Jodoigne, Josephine de Malines,
Urbaniste, Bergamotte Cadette,
Rostiezer, Figue d’Alengon,
Kingsessing, Beurré Superfin,

III. Pears growing on quince, but better on pear stocks.

Beurré d’ Aremberg, Bartlett,
Onondaga, Doyenné d’Eté,
Seckel, Belle Lucrative.

Gray Doyenné,

IV. Pears usually failing on quince, unless double-worked.

Beurré Bosc, Washington,

Marie Louise, Paradise d’ Automne,
Gansel’s Bergamot, Sheldon,

Dix, Dunmore.

Winter Nelis,

238 Pears.

The result is not always the same in different soils and in different
seasons. The Seckel, for instance, has wholly failed in one year,
and in another, on the same spot of ground, has grown well. The
White Doyenné grew finely cne summer, and almost totally failed
the next. Some sorts which in nearly all cases do well, occasionally
prove unsuccessful. A few, uniformly, in all seasons and in all soils,
make a rapid and vigorous growth, of which the Louise Bonne of
Jersey is perhaps the most striking example; some others, again,
invariably fail (unless double-worked), the most prominent among
which stands the Beurré Bosc. Indeed, so averse is this variety
to a union with the quince, that it is by no means certain that it
may not soon fail if worked in whatever manner. In some places,
however, double-working has given it smooth and fair fruit where it
has been cracked and blighted on the pear. Both this and the
Flemish Beauty, as well as the Marie Louise, and some others, suc-
ceed well when grafted on the hawthorn.

The changes wrought by the quince stock are often important
and interesting. T. Rivers states that the Beurré d’Aremberg ripens
several weeks earlier in winter ; that the Easter Beurré is rendered
more productive and matures its fruit, while on the pear it is a bad
bearer, and does not ripen; that the Fortunée is a “perfect crab”
upon the pear, but on the quince is melting and juicy; that the
Glout Morceau is imperfect and ripens badly on the pear, but is
always fair and attains a high and mature flavor on the quince. As
a general effect, the size of the fruit is increased, but in a few cases
it is rendered more gritty in texture.

Pruning Dwarf Pears. Dwarf pear trees are usually pruned
into the Pyramidal and conical form, the latter differing only in its
broader shape. The principle to be adopted in pruning has been
already explained on a former page ; the extent to which it must be
carried, should be such as to keep the trees within ten or twelve
feet in height, and six or seven feet in diameter at the base. A
greater height increases the difficulty of pruning. The same reason
forbids the adoption of a head with a clean stem below, as in com-
mon standards.

The pyramidal mode of pruning may be applied to pear trees upon
pear stocks. Dwarf trees may be planted from ten to twelve feet
apart. They will always need careful attention to pruning, and to
thorough and enriched cultivation of the ground. |

In planting out the dwarf pear, the quince stock should be planted
a little below the surface to elude the borer, which often attacks the
quince, but rarely the pear. It is sometimes planted deeper for the

Pears. 239

purpose of causing the pear to throw out roots of itself, thus chang
ing the dwarf toa standard. This practice is objectionable, as such
roots are apt to be few or one-sided, inclining or prostrating the tree.
It is also desirable to retain the bearing character of the dwarf.

When dwarfs become old, or begin to decline, pear roots may be
given to them, and renewed vigor imparted by planting a small pear
tree closely on each side, and when these become established, by
inarching them into the tree, as shown in the annexed cuts. It is
performed as follows :

Make a slit in the bark of the dwarf pear tree, a few inches above

Wace at CY

Fig. 263. Fig. 264.

«, Trunk of Dwarf Pear Tree. b, 5, Pear Stocks inserted into it, for new bottom.
¢, Cut for receiving the Pear Stock. d, Pear Stock, cut sloping before insertion.

ground, and across the lower end of the slit make a cross-cut, so as
to form an inverted yj. If the tree is large, make a notch instead of
the cut, sloping downwards, the better to admit the stock. Then
bend the stock against this notch or cross-cut, and mark it at that
point. Then with a knife set with the edge upwards at this mark,
cut the stock off with a slope two or three inches long. It is then
easily bent and inserted into the slit. It may be covered with graft-
ing wax, but grafting clay is much better. This is made of clay or
clay-loam one part, and horse manure two parts, well mixed together
—the addition of alittle hair is an improvement. Cow manure is
entirely unfit, being too compact with the clay, and not possessing
the fibrous character of the other.

Horizontal Training, for walls or espaliers, is very rarely prac-

240 Pears.

tised or needed in this country. It is occasionally employed in
limited gardens, to form boundaries of walks, without occupying
much lateral space, and where it is desired to grow large and fine
specimens of fruit by strong exposure to the sun. The mode may
be briefly understood by the accompanying figure representing a
partly grown tree (Fig. 265). As the tree advances, shoots will be

produced from the sides of the horizontal arms; these must be
stopped or pinched off early in summer, to prevent their drawing too
hard on the rest of the tree, and a similar course pursued with
them to that already described in a former chapter. The fruit-buds,
and all the shoots or spurs supporting fruit-buds, are to be cut
closely off wherever too thick for an even crop. Early in autumn
the shortened shoots are to be cut down, leaving the fruit-buds, only,
to bear the next season. By this regularity of pruning, the tree will
preserve a neat appearance, and bear regular crops.

The horizontal branches may be about one foot apart for large
pears, and eight inches for small; and the trees, if on quince roots,
may be about ten feet apart.

Pears. 241

SYNOPSIS OF ARRANGEMENT.

DIvIsION I. SUMMER PEARS.
Ciass I. Distin®? pyriform.
Cxass II. Obscure pyriform, obovate, or turbinate.
Cuass III. Roundish or oblate.

Division II. AUTUMN PEARS.
Cuiass I. Distind pyriform.
CLass II. Obscure pyriform, obovate, or turbinate.
CuAss III. Roundish or oblate.

Division III. WINTER PEARS.
Cuass I. Déistin pyriform.
Cuass II. Obscure pyriform, obovate, or turbinate.
Cass III. Roundish or oblate.

FURTHER CLASSIFICATION OF FORMS.

In addition to the several general forms mentioned in the preced-
ing synopsis, the shape is more particularly designated by compari-
son with well known sorts. No fruit has so many forms as the pear
in its different varieties ; and to assist the fruit-grower in preserving
a recollection of the distin€tive characters of each, these forms are
classified in the following pages. The distin¢tion between pyriform,
obovate, and oblate, which constitute the three principal divisions,
has been already pointed out in the chapter on describing fruits ;
but there are many subdivisions, or less distinét modifications, which,
if accurately observed, would additionally distinguish the different
varieties. For example, PYRIFORM pears may be divided into Zart-
lett-shaped, where the general form is oblong, but both body and
neck rounded and obtuse; Winkfield-form, longer and less obtuse ;
Bosc-shaped, when the body is broad and the neck long and narrow ;
Tyson-form, similar to Bosc, but with a shorter and acute neck;
Urbaniste-form, shorter and less distinétly pyriform ; Dzel-shaped,
where the body is large and rounded, and the neck short and obtuse ;
Madeleine-shaped, similar to the last, but of smaller body and lighter
form.

Obovate pears may be either Doyenné-form, when they slightly
approach pyriform; DBuffusm-shaped, or distinét obovate, when
gradually rounded towards the stem with no approach to a neck;
or Bloodgood-shaped, similar to the last, but often shorter and taper-
ing, or rounded into the stalk.

These forms are, of course, more or less variable in the same
varieties, but those more generally prevailing are adopted.

II

242 Forms of Pears, reduced one-half in Diameter. .

PyRIFORM.—Bartlett-shaped.

bs

Fig. 266. —Bartkit. Fig. 267.—Beurrd Duval.
Winkfeld-shaped.

Fig. 268. —Eneile a Heys. Fig. 269.—}F indicia. Fig. 270—Ferte Longue.

forms of Pears, reduced one-half in Diameter. 243

PyRIFORM.—ZSosc-form.

Fig. 271.—Beurré Bose. Fig. 272.—Dufpuy Charles.

\\

Fig. 273.—Conseiller de la Cour.

244 Forms of Pears, reduced one-half in Diameter.

PYRIFORM.— Diel-shaped.

Fig. 275.—Doyenné du Comice. Fig. 276.—Beurré Diel.

Fig. 277.—Oxondaga. Fig. 278.— Black Worcester.

Forms of Pears, reduced one-half in Diameter. 245

PyriForM.—Zyson-shaped.

SO

Fig. 280.—Las Canas.

Fig. 279 —Brandywine (two outlines).

Fig. 282.—Rosadirne. Fig. 283.—St. Ghislain.

Fig. 281.—Wilmington.

246 Forms of Pears, reduced one-half in Diameter.

OBOVATE-PYRIFORM.— Urbaniste-form.

a A

Fig. 284.— Urdariste. Fig. 285.—P'7

Fig. 286.—A vngsessing. Fig. 287.—Beurrd Kennes. Fig. 288,—Langelier.

Forms of Pears, reduced one-half in Diameter. 247

OBOVATE-PYRIFORM.—Madeleine-form.

Fig. 289.—Madeleine. ‘Fig. 290.—A /pha. Fig. 291 —/uconnue Van Mons,

OnovaTE.—Doyennéform.

Fig. 292.—Doyenné Boussock. Fig. 293.—Cushing- Fig. 294.—Doyenné Defais.

248 = Forms of Pears, reduced one-half in Diameter,

OBOVATE.— Ba pierwhaped,

SO”

Fig. 203. avaathoat, Fig, 206 Leen, Fig. 297 —Daardorn's Seedlings
SHORT OBOVATE,

— A

& @e

Fig. 298 —Dergraanatie Cadetic. Fig. 200-—Seade, Fig. ae Sto Grs

oer,

Forms of Pears, reduced one-half in Diameter. 249

OBOVATE-TURBINATE.—Bloodgo00d-shaped.

Fig. 304—Payency.

Fig. 301.—Bloodgood. Fig. 302—Henry IV. Fig. 303-—Dundas.

OsLATE.—Bergamot-shaped.

Lae ee

Fig. 305.-—Beurré Goubalt. Fig. 306.—Gansel’'s Bergamot. Fig. 307-—Fiulton

250 Pears.

The quality of pears is remarkably liable to change from external
causes. A difference in soil and cultivation exerts so great an influ-
ence with many fine sorts, that while they possess the highest flavor
when growing on favorable ground kept rich and mellow, they become
greatly inferior or even worthless in poor soil with neglected culture.
Besides these, there are other influences dependent on a change of
locality, all of which taken together, have contributed to the great
diversity of opinion which exists in relation to many celebrated varie-
ties. The pomologist will hence perceive the difficulty of weighing
evidence for and against the different sorts, and of expressing a
degree of quality that shall coincide with the opinions of all.

It will be understood, that the quality given on the following pages,
refers only to pears tested in this country. Some European varie-
ties, which maintain a high character at home, prove of no value
here.

In describing pears, it may be well to repeat that the term dase
applies in all cases to the part nearest the tree; and afer, to the
part most remote. This is in accordance with universal practice
among eminent botanists. The apex is usually termed the crown;
and it is sufficiently evident that the crown (upper portion or sur-
mounting part) cannot at the same time be the base.

DIVISION I.—SUMMER PEARS.
Crass I.—Dutstincrt PYRIFORM.

BARTLETT. (Williams’ Bonchretien.) Quite large, obtuse-pyriform,
somewhat pyramidal, surface wavy, clear yellow, sometimes a faint
blush ; stalk an inch and a fourth long, stout, slightly sunk ; basin
little or none; apex slightly plaited, sometimes smooth ; flesh
nearly white, fine grained, exceedingly tender and buttery, with a
nearly sweet, sometimes faintly sub-acid, fine, moderately rich
flavor. Ripens end of summer and beginning of autumn ; and
far north, is strictly an autumn pear. The fruit, when not fully
grown, ripens and becomes of good quality if kept in the house a
week or two. Growth erect, vigorous, leaves folded, slightly
recurved, shoots yellowish. Tree very productive, and bears very
young. Although not of the first class as to flavor, the many fine
qualities of this pear render it a general favorite. Fi ig. 266.

BeEuRR& GIFFARD. Medium, pyriform slightly Bosc-shaped, but
shorter, skin greenish yellow, marbled red on the sunny side ; stalk
rather long, calyx closed, basin small ; flesh j juicy, melting, slightly
vinous, exceedingly agreeable. Middle of August. Shoots ‘slen-
der, reddish purple, growth straggling.

Summer—Distinel Pyriform. 251

Fig. 308.—Beurré Giffard.

BRANDYWINE. Size medium; conic-pyriform (Tyson-shaped), neck
acute ; smooth, dull yellowish green, partly russeted, crown thickly
russeted ; stalk three-fourths to an inch and a half long, fleshy at
insertion; flesh white, very juicy and melting, of fine flavor.
Leaves rather small, shoots pale olive, vigorous, upright; tree
not very productive. Ripens in August. A native of Delaware
co., Penn. Grows well on the quince. Fig. 279.

Clapp’s Favorite. Large, pyriform, body large tapering to the
crown, neck rather small ; skin smooth, yellowish green becoming
yellow, dotted and shaded with red to the sun ; stalk rather short,
stout ; calyx partly closed, basin small wrinkled ; flesh greenish
or yellowish white, juicy, melting, perfumed, of very good quality.
Ripens end of August and beginning of September, or about a
week before the Bartlett. Young shoots dark purple, growth
strong and vigorous, resembling that of the Flemish Beauty, with
which and the Bartlett it is supposed to be a cross. New and
promising. Dorchester, Mass.

2 Pears.

>
ec!

ase

Julienne. Size medium; slightly pyriform, approaching obovate,
regular ; whole surface clear yellow; stalk an inch long, rathe1
stout, cavity small; calyx small, ereét or closed, basin rather shal-
low ; flesh half buttery, sweet, of good flavor, but often poor on
heavy soils. Late summer. Shoots yellowish. Productive, and
bears when very young. Proves fine at the South.

MADELEINE. (Citron des
Carmes, Magdelen, Green ©
Chisel, zzcorrectly.) Medi-
um in size, slightly pyriform,
conic-obovate ; skin smooth,
pale yellowish green, rarely
a faint brownish blush;
stalk slender, an inch anda
half long, cavity very nar-
row and small; basin shal-
low; flesh juicy and melt-
ing, usually faintly acid,
with an agreeable, delicate,
fine, refreshing flavor. Ma-
tures about midsummer, or
at the time of wheat har-
vest. Needs house-ripen-
ing. Shoots straight, erect,
ereenish, growth vigorous ;
tree rather liable to blight.
Leaves quite flat.

Pulsifer. Medium or rather
small, pyriform, Madeleine
or Rostiezer-shaped ; skin
dull yellow, sometimes
slightly russeted; — stalk Fig. 309.—Madeleine.
short, curved, slightly sunk ;
basin shallow; flesh juicy, melting, and when well ripened, of a
very good flavor. Middle of August. Shoots greenish, rather
erect. Illinois. New.

ROSTIEZER. Rather small, sometimes medium in size ; conic-pyri-
form, approaching obovate, nearly Madeleine-shaped, regular ;
skin dull brownish green, with a dark, dull, reddish brown cheek
to the sun, with whitish specks, and traces of thin russet; stalk
an inch and a half to two inches long, slender, scarcely sunk ;
basin little or none; flesh juicy, melting, sweet, with a very bigh,
perfumed flavor, of high excellence. Ripens late in summer.
For rich flavor, it has scarcely an equal among summer pears.
Shoots dark, large, leaves broad.

Skinless. (Sanspeau.) Rather small, long pyriform, body conic-
ovate, regular ; skin smooth, very thin, yellowish green, often dot-

Summer—Distinét Pyriform. 253

CL) ay.
YT,
HM WP

iif

Fig. 310.—Pudsifer. Fig 311 —Rostiezer.

ted with reddish brown in the sun; stalk about an inch and a half
long, slender, curved, cavity very small; calyx closed or ereét,
basin minute, slightly ridged ; flesh half melting, juicy, with a
sweet, slightly perfumed, good flavor. Ripens immediately after
the Madeleine, or two weeks after harvest. Growth very vigor-

ous, erect, leaves flat, wavy. A profuse bearer; fruit always
fair.

Supreme de Quineper. Medium or small, conic-obovate, yellow,
shaded with red ; stalk short, obliquely set, not sunk ; calyx partly
open, basin shallow ; juicy, melting, perfumed. First of August.
Becomes dry if not picked early. Shoots dark purple, rather ereét.

Tyson. Size medium, conic-pyriform, sometimes approaching
obovate ; bright yellow, with a reddish brown softly shaded cheek,
often some russet ; stalk an inch and a fourth long, inserted into
a fleshy prominence abruptly contracted from the rounded neck ;
basin very shallow, even ; flesh of fine texture, buttery, very melt-

254 Pears.

Fig. 312.—Skinless. Fig. 313.—T7yson.

ing, juicy ; flavor nearly sweet, aromatic, slightly perfumed, excel-
lent. Ripens the last two weeks of summer. Shoots quite dark
brown, erect, vigorous. The tree does not come soon into bear-
ing. Penn.

Cxiass II. OBSCURE PYRIFORM, OBOVATE OR TURBINATE.

BLoopDGooD. Size medium ; turbinate, approaching obovate, base
contracted abruptly to the stalk; yellow, touched with russet ;
stalk fleshy at insertion, an inch and a fourth long, set on the
rounded base without depression ; calyx scarcely sunk ; flesh yel-
lowish white, buttery and melting, with a fine, rich, aromatic
flavor. Sometimes rots at the core. On some soils the flavor
becomes poor and insipid. Ripens middle of August. Like all

Summer—Obovate, ete. 255

early pears, it is best if house-ripened. Origin, Long Islanc, N.
Sete. 301,

DEARBORN’S SEEDLING. Scarcely medium in size, obovate or Buf:
fum-shaped, regular, smooth; surface clear yellow, with minute
specks ; stalk an inch long, sunk little or none ; basin very shal-
low; flesh very fine grained, juicy, melting, and of fine flavor.
Ripens nearly with the Bloodgood, or middle of August. Shoots

straight, long, dark brown. ‘Tree bears when young. Fig. 297.

Edward’s Henrietta. Size,a little below medium ; obovate, crown
flattened ; stalk set on the rounded point of the neck; skin
smooth, pale yellowish green, dots few ; stalk an inch and a half
long, cavity small or none; calyx closed, basin shallow, faintly
plaited ; melting, juicy, sub-acid, with a good second-rate flavor.
Very productive. Late summer. Origin, New Haven, Conn.

Limon. (Hagerston.) Size medium; obovate, sometimes slightly
pyriform ; light yellow, with a reddish brown blush ; stalk an inch
and a half long; cavity round, even, shallow; calyx slightly
sunk; flesh buttery, melting, of fine texture, with a mild, sweet
flavor slightly perfumed. Late summer. Shoots long, slender,
reddish brown. Belgian.

MANNING’S ELIZABETH. Small, obovate, Seckel-form, smooth;
surface yellow, with a lively blush; stalk one inch long, cavity
round, shallow; flesh very melting, saccharine, sprightly, per-
fumed, excellent. End of summer. Shoots diverging, dark red-
dish brown, serratures of the leaves very slight. Belgian.

Moyamensing. Medium or large, sometimes quite large, variable ;
round-obovate, rather irregular; skin lemon yellow, sometimes
marked with russet ; stalk nearly an inch long, fleshy; basin fur-
rowed ; flesh buttery, melting, good, but not first-rate. Ripens
from midsummer till autumn, quickly decays. Produétive.
Origin, Philadelphia.

Muscadine. Size medium; short obovate, regular, sometimes
slightly oblique ; surface a little rough, yellowish green, thickly
dotted ; stalk an inch and a fourth long, rather stout, cavity very
small, even ; basin rather wide, shallow ; flesh buttery, melting, a
little coarse, rather rich, slightly musky, faintly astringent, mode-
rately good. Late summer, and early in autumn. Shoots rather
thick.

OSBAND’S SUMMER. (Summer Virgalieu, erroneously.) Medium in
‘size, often rather small, obovate, regular, smooth and even
(Doyenné-shaped) ; sometimes remotely pyriform; greenish yel-
low becoming yellow, with a reddish brown cheek, often faintly
russeted ; stalk three-fourths to one inch long, slightly sunk ina
nearly even cavity ; calyx erect, in a round, nearly even, or
slightly wrinkled basin; flesh white, granular, with a sweet, mild,
and fine flavor; soon loses its flavor when mature. Ripens

256 Pears.

early in August. Shoots yellowish olive, thick. Origin, Wayne
GOrwN Gg HY

OTT. Small, roundish-
obovate, or short Seckel-
form; greenish yellow,
russeted in part, rarely a
mottled red cheek ; stalk
an inch and a fourth long,
cavity small; calyx rather
large, basin shallow;
flesh melting, rich, per-
fumed, aromatic, closely
resembling that of its

Fig. 314.—Osband’s Summer.

parent the Seckel.
Ripens quite early, on
by the first or middle
of August. Shoots rather
erect, brownish green,
leaves like Seckel. Ori-
gin, Montgomery co.,
Pa. (The figure is larger
than average size.)

Pinneo, or Boston. Size
medium, obovate, slight-
ly oblong, smooth, yel-
low when ripe, russeted
around the stalk, which
is long, straight, slightly
sunk; basin moderate,
wrinkled; flesh juicy,
melting, pleasant, sweet,
somewhat aromatic.

Fig. 315.—Ov#. Flesh dry, unless picked
early, Late Aug. Shoots rather ereét, light reddish brown.

SUMMER DOYENNE. (Doyenné d’Eté.) Small; round obovate, or

Summer—Obovate, etc. 257

short Buffum-shaped; stalk an inch or an inch and a fourth .ong,
rather stout, slightly oblique, not sunk; basin very shallow; skin
a fine yellow, with a warm cheek brightly reddened at the crown,
and with radiating stripes of greenish yellow from the calyx; flesh

Fig. 316.—Doyenné d’Eteé.

melting, juicy, sweet, with a pleasant, very good flavor. Skin
thin; core small; seeds small, white. Ripens latter part of July.
Tree bears very young. Shoots slender, reddish brown.

Uwchlan.* Medium, obovate, sometimes roundish, skin yellow,
much russeted ; stalk rather long, sunk little or none, basin shal-
low; flesh of fine texture, buttery, melting, with a rich, aromatic,
very good flavor. End of August. Chester co., Pa. New.

CLAss III.—ROUNDISH OR OBLATE.

Duchesse de Berry d’Eté. Small, roundish, sometimes oblate, occa-
sionally approaching obovate; yellow, sometimes shaded light red ;
stalk short, slightly sunk, basin shallow ; juicy and melting, flavor
“very good.” End of August. Shoots stout, light greenish.

Muskingum. Medium, roundish ; greenish yellow, thickly dotted ;

* Pronounced Yook’lan.

258 Pears.

stalk long, cavity small; basin shallow; flesh melting, pleasant,
perfumed. End of Aug.

Summer Portugal. (Passans du Portugal.) Size rather small,
often nearly medium, roundish-oblate, regular; skin yellowish
green or pale yellow, with a handsome red cheek in the sun,
formed of the reddened dots; stalk about an inch long; calyx
stiff, erect ; cavity and basin shallow ; flesh white, breaking, ten-
der, juicy, moderately good. Late summer. Very productive.
Shoots upright, reddish brown.

DIVISION II.—AUTUMN PEARS.

CLASS I.—DISTINCT PYRIFORM.

Adams. Large, pyriform ; deep yellow, smooth, shaded red next
the sun; stalk short, stout, wrinkled at base ; scarcely sunk, eye
small, closed, even with the crown; flesh white, fine, melting,
rich, vinous, perfumed. Sept. and Oét. Shoots dark brown,
tree upright. Mass.

Alpha. Size medium, pyriform, obovate or Madeleine-shaped,
smooth; pale yellowish green, with a faint brown blush; stalk
slightly sunk, basin moderate; fine grained, buttery and good.
Oct. Belgian. Fig. 290.

Ananas a’Eté. Rather large, obtuse-pyriform ; skin smooth, clear
yellow, with numerous small dots, often with a blush; stalk stout
and fleshy, basin small; flesh fine grained, buttery, and melting,
sweet and very good. Early autumn. Growth somewhat irregu-
lar, shoots brownish purple.

Andrews. (Amory, Gibson.) Medium or rather large, distinét pyri-
form, often slightly one-sided ; skin thick, dull yellowish green, with
a broad, dull red cheek ; stalk about an inch long, curved, scarce-
ly sunk; basin shallow, sometimes deep; flesh greenish, very
juicy, melting, of a fine, pleasant, agreeable flavor. On some
localities not first-rate. Ripens early in autumn. Very produét-

ive and fair. Shoots diverging. Origin, Dorchester, Mass.

AUTUMN PARADISE. (Paradise d’Automne.) Rather large, dis-
tinét pyriform ; surface uneven, yellowish orange, with some thin
russet patches; stalk an inch and a half long, not sunk; basin
small, irregular; flesh melting, very buttery, with a rich, high,
and excellent flavor. Ripens about mid-autumn. Shoots yellow-
ish, at first upright, afterwards becoming straggling, growth vigor-
ous. This pear resembles the Beurré Bosc, but is less smooth,
more irregular in form, has a less narrow neck, and more vigorous
growth. Shoots yellowish brown, speckled, irregular, leaves finely
serrated, slightly wavy.

Autumnu—Distinét Pyriform. 259

Barry. Medium, pyriform, irregular; yellow, rough, spotted red
on sunny side; stalk short, obliquely set ; calyx small, basin nar-
row; rather coarse, juicy, rich, perfumed. An excellent fruit.

Oct.

Baronne de Mello. (Adele de St. Denis.) Medium, conic-pyriform
(often Tyson-shaped), sometimes obovate or turbinate, variable ;
skin rough, much russeted ; stalk fleshy at insertion ; flesh rather
coarse, very juicy and melting, vinous or sub-acid, of moderate
quality. O¢t. Tree vigorous, a great bearer. ;

Bergen Pear. Large, pyriform, sometimes approaching obovate
or turbinate, smooth; yellow, with a handsome cheek; stalk
curved, slightly sunk ; calyx and basin small; fine grained, but-
tery, melting, sweet, excellent. Last of Sept. Long Island.

Beurré Bachelier. Rather large, obovate, pyriform, irregular ;
green; stalk rather short, obliquely set; calyx partly closed,
basin shallow; buttery, melting, vinous, aromatic, flavor mode-
rate. Nov., Dec. Shoots reddish yellow, vigorous. Large, well
grown specimens are sometimes nearly Bartlett-shaped, small
ones approach roundish-obovate. Bark of the tree cracks.

BEuRRE Bosc. (Calebasse Bosc.) Large, very distinét pyriform,
neck rather long and very narrow, acute, body broad; surface
nearly smooth, deep yellow, russeted in patches ; stalk an inch and
a half long, slender, curved ; basin very shallow; flesh juicy, but-
tery, rich, perceptibly perfumed, sweet, excellent. Mid-autumn.
Growth moderate, a regular, even bearer. Fails on quince stocks.
Belgian. Fig. 271.

BeuRRE DIEL.* (Diel, Diel’s Butter.) Large, sometimes very
large, thick pyriform, neck short, obtuse, body very large; small
specimens approach obovate; skin dull yellow, with numerous
conspicuous dots, and some russet; stalk an inch and a fourth to
an inch and a half long, stout, moderately sunk; basin slightly
furrowed ; flesh rather coarse, rich, sugary, buttery, juicy, fine.
Late autumn and early winter. Shoots large, spreading, irregu-
lar ; leaves roundish or broad. Succeeds well on quince stocks.
Belgian. Fig. 276.

Beurré Duval. Medium, obtuse pyriform or Bartlett-shaped ; pale
green; buttery, melting, with good flavor. Oét., Nov. Pro-
ductive. Fig. 267.

Beurré Kennes. Medium, pyriform, somewhat Urbaniste-shaped ;
greenish yellow, russeted ; stalk thick, fleshy at insertion; calyx
partly closed ; basin broad, shallow ; buttery, melting, sweet, rich,
‘perfumed. Excellent. Oét. Must be house ripened. Fig. 287,

Beurré Moire. Rather large, pyriform, approaching obovate ; green-
ish yellow; stalk stout, curved, cavity uneven, basin shallow;

* Pronounced Deel.

260 Pears.

flesh yellowish, slightly granular, buttery, melting, rich, variable,
often very good. Oct. Shoots purple, leaves wavy.

Beurré Nantais. (Beurré de Nantes.) Large, long pyriform ot
pyramidal; greenish yellow, with a red cheek; stalk large, set
under a lip, not sunk; calyx large, in a broad, furrowed basin ;
juicy, perfumed, very good. Oét.

————=—
Fig. 317.—Beurré Nantais.

Beurré Soulange. Rather large, acute or conic, pyriform, or with
neck tapering into stalk, which is stout, curved, and fleshy ; pale
yellow, with traces of russet; basin and calyx rather large ; melt-
ing, very juicy, rich, aromatic. Sept., Od.

Beurré Sterkmans. (Sterkmans, Doyenné Sterkmans.) Size me-
dium, short pyriform, broad at the crown, slightly ribbed; skin
greenish yellow, dotted and shaded red to the sun; stalk an inch
or more long; cavity small, uneven; basin rather large, uneven ;
flesh fine grained, buttery, and melting, with a very good, slightly
vinous flavor. Late autumn.

Autumu—Distinét Pyriform. 261

Canandaigua. Rather large, pyriform, somewhat irreguar (Bartlett-
shaped) ; lemon yellow; stalk rather short, oblique ; basin small ;
flesh buttery, melting, rather rich. Sept. Shoots strong, ereét,
light purplish red.

Capiaumont. (Beurré de Capiaumont.) Size medium, conic-pyri-
form, or Tyson-shaped, quite acute, approaching turbinate, regu-
lar ; skin smooth, yellow, with cinnamon red to the sun, distin¢tly
dotted, slightly russeted ; calyx widely reflexed, not sunk; stalk
about an inch long, but varying; flesh white, buttery, melting,
moderately juicy, sweet, often astringent, about second quality.
Hardy and produ¢tive. Leaves folded, recurved. Ripens about
mid-autumn. Belgian.

Compte de Paris. Size medium, pyriform, approaching obovate,
regular ; skin thick, somewhat rough, bright green, becoming yel-
low at maturity; flesh nearly white, buttery, melting, juicy, with
an agreeable perfume. Ripens in October, and continues in use
along time. One of Van Mons’ seedlings. ‘The tree is vigorous,
with a stout erect growth, and appears to succeed well on the
quince.

Chancellor. Large, obtuse pyriform, large specimens nearly Bart-
lett-shaped, small ones obovate; green; stalk an inch long,
rather thick; cavity small, irregular ; calyx small, basin contraét-
ed; flesh melting, rich, agreeable. Mid-autumn. Germantown,
Penn.

Compte de Flandre. Rather large, pyramidal-pyriform, often
oblique ; skin yellow, with small dots and thin russet; stalk long,
set under a lip, with a little depression; basin shallow; flesh
juicy, melting, with an agreeable, refreshing flavor, very good.
Nov.

Conseiller de la Cour. (Marechal de la Cour.) Large, pyriform
(somewhat Bosc form); greenish yellow, slightly russeted ; stalk
slender, not sunk; basin small, calyx small, nearly closed; flesh
white, melting, sub-acid, juicy, of fine quality. Late autumn and
early winter. Tree vigorous, productive. Succeeds on quince.
Foreign. Fig. 273.

Countess of Lunay. Size medium, obovate-pyriform, somewhat
conic ; skin smooth, pale waxen yellow, with a thin red cheek;
stalk about an inch and a half long, set without depression on the
rounded point of the neck, which is slightly russeted ; basin very
small, even; flesh white, very juicy, melting, fine, very good.
Mid-autumn.

De Tongres. (Durandeau.) Large, pyramidal-pyriform, surface
uneven or knobby; yellow, with bronze russet and red stripes ;
juicy, melting, rich, sub-acid, perfumed. Oct. Nov. A large,
handsome, and excellent pear, but the tree is rather tender
Shoots light brown, slender, spreading, leaves narrow.

262 Pears.

Fig. 318.—Comple de Flandre.

Dix. Large, long pyriform, body round-ovate, tapering slightly to
the often oblique and slightly flattened and obtuse crown; yel-
lowish green, becoming deep yellow; dots numerous, distinét ;
stalk an inch and a quarter long, stout at each end, slightly sunk ;
basin small; flesh rather granular, rich, juicy, sweet, often excel-
lent, sometimes rather acid. The fruit often cracks. Middle and
late autumn. A tardy bearer. Shoots yellow, rather slender,
often thorny ; leaves flat. A native of Boston, Mass.

DOYENNE DU ComIceE. Rather large, roundish-pyriform, some-
what pyramidal ; greenish yellow, becoming fine yellow at maturi-
ty, often with a faint crimson blush, slightly russeted, thickly
dotted ; stalk short, stout, set obliquely in a small cavity ; calyx
small, in a deep, uneven basin; flesh white, fine, melting, with a
sweet, rich, slightly aromatic flavor. Keeps long after fully ripe
Oct. and Nov. Young wood apt to be injured. Fig. 275.

Autumnu—Distinét Pyriform. 263

Duc de Brabant. (Waterloo, Meil de Waterloo, Fondarte de Char-
neuse, Beurré Charneuse, Belle Excellente, Excellentissima.)
Large, roundish-pyriform, tapering to crown (somewhat Ononda-
ga-shaped), neck small; greenish, dotted green, shaded crimson
on the sunny side; stalk long, curved, scarcely sunk; basin
irregular, ribbed; flesh greenish white, buttery, and melting.
with a refreshing vinous flavor. Odct., Nov.

DUCHESSE D’ANGOULEME. Very large, very obtuse-pyriform, some-
times oblong-obovate, surface uneven; greenish yellow, often
some russet ; stalk an inch to an inch and a half long, very stout ;
cavity deep, often wide ; calyx small, basin uneven ; flesh yellow-
ish white, melting, buttery, juicy, very good when well grown,
poor or worthless when small; succeeds admirably and is best on
quince stock. It has been remarked that when this pear weighs
less than four ounces it is worthless in flavor. Ripens mid-
autumn and later. French.

Duchesse a’ Orleans. Large, often only medium, sometimes lony
pyriform, but usually obovate-pyriform, somewhat pyramidal ;
skin golden yellow, slightly russeted, sometimes nearly overspread
with russet, with a red cheek; stalk thick, about an inch anda
half long, scarcely sunk; basin small, even; flesh buttery and
melting, rich ; when well ripened, delicious. Ripens mid-attumn.
A handsome, fine, French variety. Growth rather spreading,
shoots yellowish green.

Dumas. (Belle Epine Dumas, Duc de Bordeaux.) Medium, long
pyriform ; greenish yellow ; stalk long, scarcely sunk ; basin shal-
low, regular; calyx partly closed; buttery, half melting, sweet,
flavor peculiar. Late autumn. Growth vigorous, succeeds on
quince. Shoots dark, speckled, leaves narrow.

Emile @Heyst. Large, long pyriform (like the Winkfield) ; light
green with some brown russet; stem variable, rather long, some-
times fleshy ; calyx small, basin narrow, deep, and knobby ; but-
tery and melting, fine, perfumed. Nov. Shoots long, brownish
yellow, diverging and straggling. Fig. 268.

Figue. Medium or rather large, pyriform-pyramidal, regular, body
rounding to the apex; skin thin, green, partly russeted at crown,
often a dull red cheek, stalk an inch long, stout, very fleshy at
insertion, not sunk; basin none; flesh rather coarse, melting,
juicy, rich, high flavored. Late autumn.

Figue @’ Alengon. Large, irregularly pyramidal or pyriform ; green,
spotted with russet; flesh melting, juicy, vinous, sprightly, excel-
lent. Oct. to Dec. Tree vigorous, productive. Shoots reddish
purple, leaves thick.

Forelie. (Trout Pear.) Mediumor rather large, pyriform, approach-
ing oblong-obovate ; green, becoming clear yellow, with a deep ver-

264 Pears.

milion cheek, dots margined with crimson ; stalk an inch long,
slender, cavity moderate ; basin rather abrupt and narrow ; flesh
buttery and melting, but not rich. Late autumn. Shoots dark,
purplish; leaves small, nearly flat. German. <A pear of great
beauty, which has contributed to its reputation.

craslin, Large, pyramidal-pyriform, often tapering to the crown ;
skin thick, green, slightly russeted ; stalk long, slightly sunk ;
basin furrowed, flesh coarse, buttery, melting, rich, vinous. Oc.,
Nov.

Harvard. Medium or rather large, oblong-pyriform ; skin russet
olive yellow, and with a reddish cheek; stalk rather stout, sunk
little or none, oblique; basin narrow ; flesh juicy, melting, tender ;
rots at the core if not house-ripened. First of autumn. Very
productive, growth vigorous, fruit handsome, rendering it profit-
able for market, although only second-rate in quality. Origin,
Cambridge, Mass.

Lodge. Medium, pyriform, neck small, narrow, very acute, some-
times ribbed and irregular ; greenish brown, much russeted ; stalk
long, rather stout, curved ; basin varying from shallow to deep;
flesh juicy, melting, with a rich, vinous, sub-acid, Brown Beurré
flavor. Early and mid-autumn. Phila., where it proves very
good, but further north does not stand so high. Shoots slender,
yellowish brown, erect, and diverging.

Long Green. (Verte Longue.) Rather large, long-pyriform, the
ends rather acute, stem oblique ; surface wholly green ; flesh very
juicy, with a good and agreeable flavor. The Striped Long Green
is a sub-variety.

The Long Green of Autumn (Verte Longue d’Automne, or Mouth-
water) is quite distin@, being smaller, much more rounded, stem
long, and with a brown cheek ; very juicy and pleasant ; ripens late
in autumn, a month after the preceding. Profusely productive,
and valuable.

LovuIsE BONNE OF JERSEY. (Louise Bonne de Jersey, Louise
Bonne d’Avranches.) Large, pyriform, tapering slightly to obtuse
or flattened crown; slightly one-sided ; surface smooth, pale yel-
lowish green, with a brownish red cheek ; stalk an inch to an inch
and a half long, often fleshy at insertion, little sunk; basin shal-
low ; flesh yellowish white, very juicy, buttery, melting, rich, faintly
sub-acid, fine. Ripens mid-autumn ; late autumn far north, early
autumn at Cincinnati. Very productive ; succeeds admirably and
grows with great vigor on quince stocks. Shoots dark brown or
purple ; serratures of the leaves rather coarse. This fine variety,
like the Bartlett, is hardly of the highest quality, but is eminently
valuable for its large, fair fruit, free upright growth, and great pro-
ductiveness.

Madame Eliza. Large, pyriform, approaching pyramidal; skin

Autumn—Distindt Pyriform. 265

green, becoming nearly yellow; flesh buttery, melting, sweet, per-
fumed, agreeable. Nov. Shoots greenish brown, erect. Belgian.

Marie Louise. Large pyriform, a little one-sided, or with a curved
axis ; body somewhat conical ; surface pale green, becoming yel-
lowish, partly russeted ; stalk an inch and a half long, rather
stout, often oblique ; calyx small, basin narrow, plaited ; flesh but-
tery, melting, vinous, when well grown rich and fine—often second
or third rate—variable. Needs rich cultivation or else the fruit
will be poor. Mid-autumn, Growth very flexuous and straggling,
shoots olive grey, petioles very long, leaves narrow. Belgian.

Millot de Nancy. Medium or below, distinét pyriform, orange rus-
set on dull yellow; stalk an inch long, not sunk; flesh buttery
and melting, moderately juicy, and rich, sweet, aromatic. O&€t.,
Nov. Belgian.

NAPOLEON. Medium or rather large ; conic-pyriform, obtuse, vari-
able; green becoming pale yellowish green ; stalk an inch long,
stout, slightly sunk ; basin rather large ; flesh uncommonly juicy,
melting, moderately rich, good, often astringent and worthless.
From mid-autumn till winter. Needs ripening in a warm room.
Very productive, thrifty, hardy. Shoots rather ereét. Belgian.
Best on warm light soils.

Nouveau Porreavu. Medium or large, conic-pyriform, sometimes
approaching obovate, greenish, much russeted, and thickly dotted ;
stalk rather short, often fleshy at insertion, not sunk; calyx
closed, basin moderate ; flesh buttery, melting, somewhat vinous,
very good when well grown. Nov. A strong grower, shoots
brownish red, and forms a handsome pyramid on quince. Bel-
gian.

ONONDAGA. (Swan’s Orange.) Quite large, obtuse oval-pyriform,
nearly in the form of a double cone, neck very short and obtuse,
body large and tapering to obtuse apex; skin roughish, greenish
yellow, becoming rich yellow, dots numerous, often a slight brown
cheek, crown often slightly russeted ; stalk an inch to an inch and
a half long, stout, slightly sunk ; calyx small, closed, basin narrow,
ribbed ; flesh slightly coarse, buttery, melting, sometimes a little
breaking, juicy, rich, fine, but not of the highest quality, some-
‘times astringent. Ripens mid-autumn. Growth vigorous, shoots

yellow, ascending. Produétive. Fig. 277.

Ontario. Medium or rather large, oblong-pyriform (somewhat Bart-
lett-shaped, but more obovate), sometimes faintly ribbed, some-
what irregular ; pale yellow, thickly dotted ; stalk an inch long ;
cavity small, irregular ; calyx open or partly closed ; basin wrin-
kled ; flesh buttery, melting, with a mild, pleasant, agreeable flavor.
ee of October. Shoots yellowish red, rather ereét. Geneva,
Ys

I2

-

266 Pears.

Fig. 319.—Oxtario.

Payency. (Paquency.) Size medium; pyriform approaching obo-
vate-conic (Tyson-shaped); skin dull yellow, slightly russeted,
with a faint dull blush; stalk an inch long, stout; calyx erect,

basin shallow; flesh white, juicy, melting, good. Mid-autumn.
French.

Parsonage. Medium or large, pyramidal-pyriform, approaching
conic-obovate, skin orange yellow, partly russeted, thickly dotted ;
stalk short, thick ; cavity small; calyx partly open, basin shallow ;
flesh granular, melting, juicy, rich. Sept. New Rochelle, N. Y.

PRATT. Medium or rather large, obovate-pyriform, skin greenish
yellow, thickly dotted ; stalk an inch long, slender and moderately
sunk ; basin wide, shallow ; flesh tender, melting, juicy, excellent.
Early autumn. Shoots yellowish, erect, leaves rather narrow,
recurved. Rhode Island. Fig. 285.

Queen of the Low Countries. Large pyriform, neck narrow, body

Autumu—Distiné Pyriforim. 267

broad or slightly oblate (Bosc-shaped) ; surface slightly uneven,
dull greenish yellow, crown russeted, with numerous, often con-
fluent russet dots, and a slight blush; stalk an inch and a half
long, curved, not sunk; calyx small, rather deep set, basin rib-
bed; buttery, melting, juicy, moderately rich, sub-acid, with a
second-rate, Brown Beurré flavor. Mid-autumn. Belgian.

St. GHISLAIN. Size medium; pyriform, neck narrow, acute, taper-
ing; surface pale yellow, sometimes a faint blush ; stalk an inch
and a half long, curved with fleshy rings at insertion ; basin ver
shallow ; flesh white, buttery, juicy, with a fine flavor. Growt
upright, vigorous, shoots light brown. Somewhat variable in
quality. Belgian. Early autumn. Requires high cultivation.
Fig. 283.

St. MICHEL ARCHANGE. (Plombgastel.) Rather large, pyramidal-
pyriform, greenish yellow, thickly dotted, partly russeted; stalk
medium length, stout, fleshy at insertion, not sunk ; calyx closed,
basin small, uneven; flesh rather coarse, juicy, rich, aromatic.
October. Shoots greenish, quite erect, leaves narrow, light
green. Tardy bearer.

Selleck. Large, obtuse-pyriform (Diel-shaped), ribbed ; fine yellow,
thickly dotted; stalk long, curved, fleshy at insertion ; cavity
moderate, calyx closed; basin small, uneven; flesh white, juicy,
melting, rich, aromatic, excellent. Sept., O¢t. Shoots slender,
brownish yellow.

Soldat Laboureur. Rather large, pyriform; skin becoming yellow
when ripe, slightly russeted; stalk rather stout, curved, slightly
sunk ; cavity small, abrupt; basin small; flesh granular, melting,
juicy, and when well grown of a rich, vinous flavor ; variable, often
poor. Lateautumn. Shoots ere¢t, light greenish brown. Belgian.

Souvenir a’Esperen. Large, pyriform, obovate, tapering to crown,
dull yellow, with a mottled red cheek; melting, vinous. Shoots
yellow, erect. Nov. Belgian.

Theodore Van Mons. Rather large, obovate-pyriform, sometimes
long pyriform ; greenish yellow, somewhat russeted ; stalk an inch
long, scarcely sunk; calyx large, open; flesh granular, juicy,
melting, varying from good to very good. Sept., Oct. Tree
vigorous and productive on pear or quince.

Triomphe de Fodoigne. Quite large, obtuse-pyriform, irregular and
uneven; skin rough, thick, greenish yellow, with russet dots ;
stalk large; calyx partly closed in a small basin; flesh coarse,
juicy, buttery, musky, of moderate quality. Late autumn, keeps
into winter. Growth vigorous, spreading, irregular.

URBANISTE. (Beurré Piquery.) Medium or rather large, conic-
pyriform, obtuse and short, often approaching obovate ; skin pale
yellow or greenish, faintly russeted; stalk an inch long, stout,
moderately and sometimes considerably sunk; calyx erect or

268 Pears.

Fig. 320.— Theodore Van Mons.

closed ; basin distinét, even; flesh melting, buttery, with a fine,
delicious flavor, and a perceptible shade of acid. In unfavorable
localities, it is sometimes of moderate quality. Middle and late
autumn. Does not come soon into bearing. Shoots slender,
greenish yellow, leaves narrow, recurved. Flemish. Fig. 284.

Verte Longue of Angers. Large, distin¢t pyriform (nearly Bosc-
shaped), green, stalk rather short, oblique, not sunk, basin rather
small, flesh greenish white, juicy and melting, agreeably perfumed.
Oct. Belgian. Resembies Long Green (or Verte Longue). Fig.270.

Van Mons Leon Le Clerc. Large, long pyriform, obtuse; surface
yellowish green, slightly russeted ; stalk an inch and a fourth
long, stout, litthke sunk; calyx small, basin very shallow; flesh
fine grained, yellowish white, buttery, melting, rich, fine. Ripens
middle and late autumn. A native of Laval, in France. The
value of this fine pear is nearly destroyed by its liability to crack
and canker.

Wilmington. Medium, pyriform, approaching obovate, cinnamon

Autumn—Obovate, etc. 269

russet on yellow ground; cavity slight, often none ; basin rather
large ; flesh fine, melting, buttery, rich, aromatic. Sept. Phila.
Fig. 281.

CLAss II].—OBSCURE PYRIFORM, OBOVATE, OR TURBINATE.

Abbott. Medium in size, oblong-obovate (like the Washington),
surface even, smooth, dark dull green, with a reddish brown
cheek changing to scarlet; stalk an inch long; calyx small,
closed; melting, juicy, rich. Early mid-autumn. Good and
handsome, shoots purplish. Providence, R. I.

Augustus Dana. Medium or large, obovate; skin dull green,
slightly rough, partly russeted, thickly dotted ; stalk long, curved,
scarcely sunk on the obtuse end; eye large, slightly sunk; flesh
juicy, melting, rich, aromatic. Oét.and Nov. Growth irregular,
thorny, like Dix. Mass. New.

Auguste Royer. Medium, turbinate; skin russet-fawn, becoming
orange ; juicy, rich, perfumed. Nov. Vigorous and productive.

BELLE LUCRATIVE, or FONDANTE D’AUTOMNE. Size medium,
conic-obovate, sometimes remotely pyriform ; surface pale yellow-
ish green, slightly russeted; stalk an inch and a quarter long,
often fleshy, oblique ; cavity very small and narrow; calyx short ;
basin smooth, sometimes furrowed; flesh very juicy, with a fine
texture, melting, rich, excellent. Variable—when well grown and
fully ripened, it has no superior and few equals, in its exceedingly
rich, delicate, perfumed flavor—but sometimes of poor quality.
Middle or last of Sept. Belgian. Growth moderate, upright,
shoots yellowish grey.

Bergamotte Cadette. (Beauchamps, Beurré Beauchamps, Poire de
Cadet.) Size medium, round-obovate, or round-oval; surface
greenish yellow, often russeted, frequently tinged with reddish
brown to the sun; stalk an inch and a fourth long, scarcely sunk
on the rounded base ; calyx erect or closed, basin very shallow ;
flesh melting, buttery, juicy, sweet, quite rich, slightly perfumed ;
Late autumn. Shoots greenish, slender, ereét, and diverging ;
leaves small. Produétive. French. Fig. 298.

Beurré Berkmans. Medium, turbinate, or short pyriform; yellow-
ish, rough, russeted ; stalk fleshy, oblique, basin shallow, furrow-
ed; buttery and melting, rich, and perfumed. Nov., Dec.

Beurré @’Amalis. (Beurré d’Amanlis.) Large, obovate, often irre-
gular, sometimes slightly pyriform, with a short and narrow neck ;
dull yellowish green, with some russet, and a dull reddish cheek ;
stalk an inch and a quarter long, very slightly sunk; basin shal-
low; flesh buttery, melting, and juicy, and rather rich, with a
moderate, often astringent and poor flavor. Early and mid-

270 Pears.

autumn. A strong grower, great bearer, tree spreading, irregu-
lar; leaves sharp serrate.

BEURRE D’ANJOoU. Rather large, obtuse Doyenné-form, regular ;
surface greenish yellow, a dull red cheek to the sun, clouded with
russet; stalk quite short, or half an inch long, slightly sunk ;
cavity uneven, basin shallow, round, smooth; flesh yellowish
white, fine grained, buttery, melting, with a high, rich, vinous,
excellent flavor. Shoots light green, leaves recurved, wavy

—S—

Fig. 321.—Beurré d’Anjou.

Begins to ripen in the middle of autumn, and keeps long, some-
times into mid-winter. The hardiness, uniformity, reliability,
excellence, and long keeping qualities of the Anjou, render it one
of the most valuable of all pears. French.

Leurré Hardy. Large, long obovate, sometimes obscurely pyri-
form ; skin greenish, with thin brown russet; stalk an inch long,
cavity small, uneven, oblique; basin shallow; buttery, somewhat

Autumnu—Obovate, etc. 271

melting, rich, slightly sub-acid, good. Oct. Tree a strong grow-
er, succeeds well on quince.

Beurré Navez. Rather large, roundish obovate, obscurely pyri-
form; yellow, with some russet; stalk large, often fleshy, cavity
slight ; basin moderate ; flesh buttery and melting, rich, sub-acid,
aromatic, perfumed, very good. Oct., Nov.

Beurré Preble. Uarge, oblong, obovate; greenish yellow, some-
what russeted ; stalk an inch long, stout, a little sunk; flesh but-
tery, melting, with a rich, high flavor. Oct., Nov. Maine.

BEURRE SUPERFIN. Medium, roundish obovate, with a small, nar-
row neck, tapering into the stalk; greenish yellow, somewhat
russeted, and sometimes a brownish cheek; very juicy and melt-

ing, with a rich, agreeable, vinous and sub-acid flavor. Oét.
Tree vigorous. Grows well on quince.

Beymont. (Beurré Bieumont.) Size medium, obovate (Bloodgood-
shaped) ; crimson russet; stalk long, curved, calyx small, basin
shallow ; melting, very sweet, rich, perfumed. Oct. to Dec.

Bon Chretien Fondante, or “ Melting Bonchretien.” Size medium,
roundish, slightly oblong, rarely short obovate, obtuse ; surface
dull green, partly russeted, numerously dotted; stalk an inch
long, moderately or slightly sunk; basin small; flesh yellowish
white, core yellow and rather gritty, melting, very juicy, rich,
pleasant, somewhat variable. Ripens about mid-autumn or later.
Hardy, vigorous. Leaves conspicuously folded and recurved.

Boussock.* (Doyenné Boussock, Doyenné Boussouck Nouvelle.)
Large, thick obovate, sometimes slightly pyriform, slightly uneven ;
surface bright lemon yellow when ripe, partly russeted, sometimes
a slight reddish cheek; stalk stout, about an inch long, varying
sometimes fleshy, often oblique ; basin very shallow, even; flesh
buttery, melting, very juicy, with a very good flavor. Ripens middle
of Sept. Shoots diverging, purplish. A valuable and reliable
pear; requires early picking. Fig. 292.

Lrown Beurré. (Beurré Gris, Grey Beurré, Beurré Rouge, Red
Beurré, Beurré Isambert.) Large, often only medium, oblong-obo-
vate, with a rounded taper to the stalk ; skin yellowish green, rus-
seted ; stalk an inch to an inch and a half long, rather oblique,
thickening into the fruit; basin rather shallow; flesh greenish
white, very juicy, melting, buttery, with a rich acid or vinous fla-
vor. Early mid-autumn. Variable in quality.

BuFFuM. Size medium, obovate; skin yellow, with a broad, red-
dish brown cheek, somewhat russeted; stalk three-fourths of
an inch long, stout; cavity and basin moderate or small; flesh
buttery, sweet, very good, slightly variable. Shoots strong, red-
dish brown, very erect; tree very produétive. Valuable for its

* Pronounced Boo’sok.

272 Pears.

fair fruit, and fine bearing qualities. Ripens end of September,
but should be picked two weeks before, or it becomes mealy.
Origin, Rhode Island.

Fig. 322.—Buffum.

Cabot. Size medium, round-obovate, slightly irregular, crown full,
obtuse ; stalk an inch long, set on the pointed base without de-
pression; surface rough, russeted, bronze yellow; basin round,
smooth ; flesh greenish white, breaking, somewhat melting, juicy,
sub-acid,- good. Early mid-autumn. Tree vigorous, very pro-
ductive. Hardy, reliable. Origin, Salem, Mass.

Capsheaf. Rather small, short obovate, wide at crown, somewhat
conic, or with a rounded taper to the stalk; surface deep yellow,
mostly russeted; stalk an inch long, stout, slightly sunk; calyx
small, basin rather large ; flesh melting, juicy, buttery, mild, sweet,
good, of second quaiity. Ripens mid-autumn. Shoots erect,
stout, yellowish brown ; very productive. Rhode Island.

Collins. Size medium, obovate, approaching turbinate; greenish
yellow; stalk short, thick, oblique, not sunk ; calyx small, scarce-
ly sunk ; flesh juicy and melting ; of medium quality. First of
Oct. Mass.

Compte de Lamy. Rather small, roundish obovate (Bloodgood- |
shaped) ; yellow, with dots and thin russet; stalk an inch long,

Autumn—Obovate, ete. 273

v

set under a lip, scarcely sunk; basin shallow; juicy, melting,
refreshing, agreeable. Oێt. Shoots reddish, erect.

Cushing. Medium or rather large, obovate, or Doyenné form ; sur-
face light greenish yellow, rarely a dull red cheek; stalk an inch
long, cavity abrupt ; basin rather shallow ; flesh fine grained, but-
tery, melting, with a fine flavor, nearly first-rate. Ripens in the
early part of autumn. Shoots spreading. Very produCctive.

Origin, Hingham, Mass. Fig. 293.

Dallas. Size medium, obovate, slightly conic-pyriform ; dull yel-
low, often much russeted; stalk an inch long, not sunk; basin
round, slightly wrinkled; segments of the calyx rounded, stiff ;
flesh fine grained, melting, juicy, good. Ripens late autumn.
Conn.

Delices d’Hardenpont of Angers. Medium, obovate turbinate,
sometimes conic, approaching pyriform; greenish yellow, with
some russet; stalk: short, thick, fleshy at insertion; cavity little
or none; calyx and basin small; flesh slightly coarse, juicy, rich,
perfumed. Oct., Nov.

Doyenné Defais. Size medium, obovate, or short Doyenné form,
sometimes obscurely pyriform; waxen yellow, with a bright red
cheek; stalk curved, cavity broad and deep; calyx large, basin
broad and deep; buttery and melting, sweet, rich, perfumed.
Oét., Nov. Fig. 294.

Doyenné Dillen. Large, oblong-pyramidal, pyriform; fine yellow,
russeted, dotted; stalk short, thick, fleshy; calyx rarely open,
basin moderate ; flesh juicy, buttery, sweet, and rich. Nov., keep-
ing into Dec.

Doyenné Downing. Medium, roundish ovate; green, becoming
yellow, thickly dotted ; stalk short, obliquely set; basin small;
flesh a little coarse, juicy, melting, rich, vinous. Sept.

Duchesse Heltne d’Orleans. Large, obovate, somewhat pyriform,
oblique ; green, becoming yellow, slightly russeted, rough; stalk
short, under a lip; basin narrow; buttery, melting, rich, vinous,
slightly astringent. Oct, Nov. Belgian. New.

Dumortier. Medium, roundish obovate; dull yellow, somewhat
russeted; stalk long, slender, not sunk; calyx and basin small ;
flesh greenish white, juicy, melting, rich, aromatic, perfumed.
Sept.—quickly decays. Belgian.

Dundas. Size medium, short turbinate, sometimes obovate, base
flattened ; skin yellow, with a brilliant blush; stalk an inch long,
stout, not sunk; calyx small, basin wide, deep, and even; flesh
half buttery, tender, melting, rich, perfumed. Mid-autumn. A
handsome Belgian variety. Fig. 303.

Dunmore. Large, oblong-obovate ; surface greenish, with dots of
brownish red russet ; stalk an inch and a half long, stout, fleshy at

12*

274 Pears.

insertion, scarcely sunk in the obtuse and rounded base; calyx
small, deep set; flesh buttery, melting, rich, often acid, sometimes
astringent. Early autumn. English.

Edmonds. Medium to large, obovate; surface irregular; stalk
long, stout and fleshy towards the base, set in a moderate, knob-
by cavity; basin ribbed or uneven; flesh yellowish white, very
fine grained, melting, with a sweet, peculiar, excellent flavor.
Sept. Shoots very stout, greenish brown; leaves thick, folded,
recurved. Rochester, N. Y. Introduced by Ellwanger & Barry.

New.

Autumu—Obovate, etc. 275

Figue de Naples. (Fig Pear of Naples.) Medium, or rather large,
oblong-obovate, sometimes slightly obovate-pyriform, base very
obtuse; surface yellowish brown, with a faint reddish cheek ;
stalk an inch long, fleshy at insertion; basin broad, shallow,
smooth ; flesh buttery, not rich, becoming dry unless kept from
the air. Ripens late autumn. Hardy and productive.

FLEMISH Beauty. (Belle de Flandres.) Large obovate, often
obscurely tapering to the crown, very obtuse; surface slightly
rough, with some reddish brown russet on pale yellow ground ;
stalk an inch and a quarter long, rather slender, cavity round,
deep, narrow, often acuminate, rim obtusely rounded ; basin small,
round; flesh juicy, melting, often with a very rich, sweet, and
excellent flavor, but variable, and sometimes not high flavored ;
needs house ripeniug. Shoots dark brown, diverging and ascend-
ing; growth vigorous. Its value has become much lessened of
late years by the cracking of the fruit.

Fondante de Malines. Medium, roundish obovate ; greenish, netted
with russet, becoming rich yellow when ripe; stalk stout, long,
curved, scarcely sunk; calyx small, closed; flesh buttery, melt-
ing, sweet, pertumed. Late autumn.

Golden Beurré of Bilboa. (Bilboa, Hooper’s Bilboa.) Rather large,
obovate, slightly pyriform, rather obtuse, very regular; surface
smooth, fair, fine yellow, russeted round the stalk; dots small,
distinct ; stalk an inch and a quarter long, slightly sunk ; calyx
small, erect, basin shallow; flesh fine grained, very buttery, melt-
ing, moderately rich—sometimes an obscure acid astringency.
Ripens the first of autumn, and immediately follows the Bartlett.
Shoots yellow, ascending. A native of Bilboa, Spain.

GrEY DOoYENNE£. (Doyenné Gris, Grey Butter Pear, Red Doy-
enné, Doyenné Rouge, St. Michael Doré.) Size medium, obovate,
often approaching turbinate ; whole surface a handsome smooth
cinnamon russet; stalk half to three-quarters of an inch long,
cavity quite narrow, calyx small, closed; flesh with a very fine
texture, very buttery, melting, rich, perfumed, delicious, excellent.
Middle of autumn to winter. Shoots yellowish or greyish brown,
ascending. Fails by cracking in many localities.

Hagerman. Medium, or small, roundish ovate; yellow, with a
brownish red cheek; stalk short, stout, basin shallow; flesh
juicy, melting, quality very good. Sept. Origin, L. I.

Hanners. Medium, oblong-obovate; yellowish green, becoming
pale yellow; stalk stout ; flesh juicy, melting, very good. Sept.

Heatucort. (Gore’s Heathcot.) Medium size, obovate, regular (Buf-
fum form), base obtuse ; surface greenish yellow, partly overspread
with thin russet; stalk an inch long, rather stout, cavity moderate
or small; calyx partly closed, basin small; flesh fine grained,

276 Pears.

buttery, with a rich, perfumed, and excellent flavor—sometimes
hardly first-rate. Early mid-autumn. Shoots slender, upright,
reddish brown. Very productive and profitable. Origin, Wal-
tham, Mass. Fig. 295.

Henkel. Medium or rather large, round-obovate, remotely pyri-
form, with a very short neck, obtuse; surface yellow, often a
clear pale yellow, sometimes partly russeted ; stalk an inch and
a half long, slightly sunk; basin small, even; flesh yellowish
white, buttery, melting, juicy, sprightly, fine, sometimes only
second-rate. Shoots long, slender, erect, yellowish brown ; leaves
small. Belgian.

Henry IV. (Ananas, Henri Quatre.) Rather small, round-obovate,
somewhat turbinate; surface greenish yellow, often somewhat
russeted, sometimes a dark reddish brown cheek; stalk an inch
and a fourth long, slender, usually fleshy at insertion, not sunk ;
basin shallow, abrupt, calyx closed; flesh juicy, melting, rich, per-
fumed, mostly first-rate flavor. Needs house ripening. Early in
autumn. Shoots diverging or spreading, yellowish brown. Very
produ¢tive. Fig. 302.

Hericart. Medium, obovate, somewhat oblong and irregular, yel-
low, partly russeted ; stalk slender, an inch or more long, cavity
small, basin shallow ; flesh fine grained, buttery, often gritty and
slightly astringent, not rich, but with a peculiar aromatic flavor.
End of Sept.

Howe.t. Rather large, wide-obovate, sometimes with a short
obscure neck; light yellow, frequently with a handsome cheek,
dots minute ; stalk rather Jong and stout, a little fleshy at inser-
tion, scarcely sunk ; calyx in a small, smooth basin ; flesh white,
melting, buttery, moderately rich, aromatic, somewhat variable in
quality. Tree a strong grower, fruit remarkably fair, mid-autumn,
Shoots brown, strong, erect, and ascending. New Haven, Conn.

Full. Medium size, obovate, rounded at base; skin yellowish
green, some russeted ; stalk an inch and a half long, rather slen-
der, not sunk ; basin shallow; flesh melting, juicy, slightly gritty
at core, sweet, often fine, sometimes poor. Shoots yellow,
diverging, somewhat irregular. Origin, Swanzey, Mass. A great
bearer.

JALOUSIE DE FONTENAY VENDEE, or “ Fontenay Falousie.” Size
medium, conic-turbinate, approaching thick-pyriform; surface
a pale dull yellowish green, more or less russeted, often a faint
red cheek; stalk an inch long, often oblique, not sunk ; calyx
closed, stiff; basin small, round, flesh buttery, melting, mild, rich,
fine flavored. Ripens at mid-autumn. Shoots greenish, rather
erect, leaves long. French.

Fohonnot. Rather small, roundish-obovate, sometimes nearly round,
irregular ; skin pale greenish yellow and yellowish brown, faintly
russeted ; stalk about an inch long, thick, oblique, fleshy at insei :

Autumn—Obovate, ete. 277.

tion, not sunk; basin round, flesh rather coarse, melting, bu.ttery,
rich, of fine flavor. Early mid-autumn. Origin, Salem, Mass.
The value of this fine little pear is lessened by the slow growth
of the tree. Shoots reddish, short, diverging.

Fules Bivort. Rather large, obovate, or nearly Doyenné form ;
skin yellow, thickly dotted, and with much cinnamon russet ; stalk
long, inclined, cavity broad; basin small; flesh firm, buttery,
juicy, very rich, excellent, perfumed. November. Belgian.

KINGSESSING. Large, broad, obovate, or Doyenné form, approach-
ing pyriform, greenish yellow, thickly dotted; stalk medium or
long, curved, cavity broad, uneven; calyx closed, basin shallow,
irregular ; flesh granular, buttery, melting, with a sweet, very
good flavor. Sept. Shoots rather ere¢ét, greenish, leaves re-
curved. Penn. A tardy bearer. Fig. 286.

irtland. Rather small, roundish-obovate, covered with a rich rus-
set, often reddened in the sun; stalk short, stout, often fleshy
at insertion ; calyx partly open, basin shallow ; flesh buttery, very
rich, perfumed, somewhat resembling its parent, the Seckel.
Often rots at core, and does not always soften well, requires early
gathering. First of Sept. Ohio.

‘Fig. 324.—Laure de Glyntes.

Laure de Glymes. Medium or large, turbinate, or nearly Bloodgood-
shaped, whole surface nearly covered with russet, becoming rich

278 Pears.

orange yellow at maturity ; stalk nearly an inch long, fleshy at
base, not sunk; basin shallow, smooth; flesh buttery, high
flavored, perfumed, very good. Middle of autumn, sometimes
continuing quite late. Belgian.

Lyon. Size medium, Doyenné-shaped, skin yellow, thick, smooth,
with a blush, finely dotted, russeted about the stalk ; stalk scarcely
sunk ; calyx nearly closed ; basin small ; flesh coarse, a little gritty
at core, vinous, very good. Resembles Buffum in tree and pro-
ductiveness, but less dry and two weeks earlier. Newport, R. I.
(Hov. Mag.)

Moore's. (Moore’s Pound, Hosenshenck.) Large, obovate or nearly
round, skin smooth, green, becoming rich yellow, with a slight
blush, thinly and minutely dotted; stalk short, not sunk; basin
small, wrinkled; flesh juicy, melting, rich, vinous. Ripens in
Sept., and keeps well. Tree vigorous, productive.

Omer Pacha. Medium, turbinate, smaller specimens roundish-tur-
binate ; skin green, partly russeted around the stalk ; juicy, but-
tery, vinous. First of Sept.

Oswego Beurré. Size medium, obtuse oval-obovate, regular; sur-
face yellowish green, with some thin russet; stalk three-fourths
of an inch long, stout, deep set; calyx small, erect, or closed,
basin smooth; flesh melting, juicy, with a fine, sprightly vinous
flavor at first, becoming nearly sweet. Ripens from mid-autumn
till winter, often cracks badly. Tree vigorous, hardy, very pro-
ductive. Origin, Oswego, N. Y.

Petré. Medium size, obovate, sometimes slightly obovate-pyriform
or truncate-conic, base or stalk end wide or obtuse; surface pale
yellow, often slightly russeted, with a reddish brown cheek ; stalk
about an inch long, rather stout, cavity obtuse at bottom ; basin
small, smooth; flesh fine grained, sometimes slightly gritty, but-
tery, melting, rich, sweet, perfumed, often excellent—variable in
quality from first tosecond rate. Ripensat mid-autumn. Growth
moderate, shoots rather slender, yellowish.

Philadelphia. ULarge, roundish-obovate, broad, remotely approach-
ing Diel form; skin yellow, thickly dotted, sometimes partly rus-
seted; stalk stout, cavity abrupt; basin broad, uneven; flesh
coarse, buttery, melting, with a very good flavor, slightly per-
fumed. Sept.

Raymond. Medium, obovate or Doyenné-shaped; skin yellow,
stalk an inch long, scarcely sunk ; basin shallow; flesh buttery,
melting, excellent. Sept. Maine.

SECKEL. Small, obovate, sometimes obscurely conic-pyriform, regu-
lar ; skin brownish green, becoming rich yellowish brown, with a
deep brownish-red cheek ; stalk one-half to three-fourths of an
inch long, cavity and basin small; flesh very fine grained, sweet,

Autumn—Obovate, ete. 279

very juicy, melting, buttery, the richest and highest flavored pear
known. Although of slow growth and small size, like the Green
Gage among plums, it is regarded as the standard of excellence.
Its high musky perfume is not, however, agreeable to all. Early
mid-autumn. Shoots stout, short, ascending, tree very hardy.
Needs rich cultivation. Origin, near Philadelphia, and succeeds
well throughout the Northern, Middle, and Western States, and is
remarkably free from the blight.

Servrurier. (Fondante de Millot.) Medium, conic-obovate, obtuse,
yellow, thickly dotted, slightly russeted ; stalk rather short ; cavity
small, basin shallow ; flesh slightly granular, juicy, melting, brisk,
vinous. Sept., O€t.

Shepard. (Shepard’s Seedling.) Medium or large, obovate, rib-
bed towards the crown, yellow, slightly russeted, thickly dotted ;
stalk an inch long, slightly sunk ; calyx erect, basin ribbed; flesh
very melting and buttery, of a fine, agreeable flavor. Early Oct.
Dorchester, Mass.

St. Andre. Size medium, obovate-turbinate, crown blunted ; skin
greenish yellow, slightly dotted red, stalk an inch long, fleshy at
insertion ; basin shallow ; flesh greenish white, fine grained, but-
tery and melting, perfumed, excellent. Sept. Bark cracks.

Sterling. Medium or rather large, roundish-obovate, sometimes
obscurely pyriform, light yellow, often with a little russet, and a
red cheek ; stalk long and stout, inserted in a slight cavity by a
fleshy ring; basin shallow, uneven; flesh rather coarse, juicy,
half melting, good. First of Sept. The strong upright growth
and produ¢tiveness of the tree, and the handsome appearance of
the fruit, render the Sterling a market variety, although not stand-
ing very high in quality. Origin, Livingston co., N. Y.

Surpasse Virgalieu. Medium obovate, sometimes roundish-obo-
vate ; pale yellow, dots few, minute ; sometimes faintly reddened
to the sun; stalk medium, cavity moderate, oblique ; basin small ;
flesh white, fine grained, buttery, melting, high flavored, excellent.

Tea. Medium, roundish-obovate, approaching pyriform ; yellow,
numerously dotted ; stalk rather stout, cavity small, calyx half
closed ; basin shallow; flesh white, juicy, melting, vinous, very
good. First of Sept. Milford, Conn.

Thompsons. Medium in size, obovate, slightly pyriform, yellow,
slightly russeted ; stalk an inch long, or less, stout ; calyx stiff,
scarcely cut ; buttery, melting, and fine flavored. Late autumn.

Van Assche. (Van Assene.) Rather large, broad, obovate, slightly
angular ; crown obtuse, sides rounded ; skin fair, smooth, dull yel-
low ; stalk an inch and a quarter long, slender, curved, moderately
sunk ; calyx closed; flesh white, rather coarse, buttery, melting,

280 Pears.

_ rich. Shoots light brownish purple, diverging, leaves considerably
serrated. Belgian.

Walker's Seedling. (Mount Vernon.) Medium, obovate, irregular,
dull brownish russet, with a red cheek ; stalk very short, oblique,
scarcely sunk; basin shallow, smooth ; flesh greenish white, a
little coarse, rich, vinous, aromatic. Oc¢t., Nov. Roxbury, Mass.

WASHINGTON. Medium in size, oblong-obovate, obtuse, sometimes
slightly obtuse-pyriform ; surface smooth, clear yellow, handsomely
marked with conspicuous red dots on the sunny side, slightly rus-
seted round the stalk, which is an inch and a fourth long, and
slightly sunk ; calyx small, partly closed, basin shallow; flesh

=== SS
Se SSE

<——.
—s : 5
:

Fig. 325.—Washington.

very juicy, melting, slightly breaking, with a rich, unusually sweet,
perfumed, excellent flavor. Early in autumn. Growth vigorous,
shoots brown speckled, straight, ereét, and diverging. Fruit always

Autumn—Obovate, etc. 281

fair, but varies in size and form—esteemed most by those whe
like a very sweet flavor.

Westcott. Size medium, roundish-obovate; green, becoming yel-
low; flesh melting, juicy, good ; not worthy of extension. Early
in autumn. Origin, Cranston, R. I.

Wilbur. Medium in size, frequently rather small; obovate, regu-
lar, often obovate-pyriform ; skin a dull green and russet ; stalk
three-fourths to one inch long, cavity very small; calyx promi-
nent, scarcely sunk ; flesh rather coarse, melting, juicy, pleasant,
often slightly astringent, varying. Early autumn. Shoots slen-
der, yellowish brown. Origin, Somerset, Mass.

Fig. 326.—Church.

Wilkinson. Size medium, obovate, narrowed somewhat towards
the crown, largest in the middle; skin smooth, bright yellow ;
stalk an inch and a quarter long, stout, scarcely sunk ; calyx stiff,
short, basin shallow ; flesh white, juicy, melting, sweet, rich, of
good flavor. Ripens from mid-autumn to winter. Shoots long,
stout, upright, greenish yellow ; tree thrifty, hardy, productive. A
good second-rate variety. Often fails by cracking. R. I.

282 Pears.

WHITE DoOYENNE.* (Butter Pear of Penn., Virgalieu of N: Y., St.
Michael of Boston, Yellow Butter, White Beurré, Doyenné, Doy-
enné Blanc.) Medium or rather large, regular obovate, obtuse,
sometimes remotely pyriform; surface pale yellow, often a faint
blush ; stalk about an inch long, scarcely sunk ; calyx small, basin
shallow ; flesh of very fine texture, white, buttery, melting, rich,
and excellent. Middle to late autumn. Shoots ascending, grey-
ish yellow ; leaves folded, recurved. It fails by cracking in many

Fig. 327.—Des Nonnes.

localities, but in portions of the Western States it is unsurpassed
in its excellent qualities of hardy growth, fair fruit, delicious
flavor, and great productiveness.

North of forty-two degrees of latitude, it becomes a late autumn
fruit, and may be kept into winter.

* Pronounced Doyennay’.

Autumnu—Roundish or Oblate. 283

CLaAss II].—ROUNDISH OR OBLATE.

Beurré Goubalt. Rather small or medium, roundish-oblate, with a
slight neck, greenish yellow ; stalk long, cavity small, calyx large ;
basin shallow; juicy, not high flavored. Sept. Tree vigorous,
an early and great bearer. Fig. 305.

Church. Size medium, roundish-oblate, with a very short neck,
irregular; yellow, with minute dots ; stalk rather long and stout,
scarcely sunk; basin broad and shallow, slightly furrowed ; flesh
fine, very buttery, melting, with a very sweet, rich, and excellent
flavor. Ripens through September. Tree vigorous and spread-
ing, uniformly productive, and fruit unvarying in good quality.
New Rochelle, N. Y.

Fig. 328.—Doyenné Robin.

Des Nonnes.* (Beurré de Brignais.) Size medium, roundish-turbi-
nate, obtuse ; greenish yellow becoming clear yellow with many

* Pronounced Daynonn’.

284 Pears.

dots ; stalk long, rather slender, a little curved, slightly sunk ;
calyx rather small, often closed in a small wrinkled basin ; juicy
and exceedingly melting when at perfection, very sweet, perfumed,
with an excellent, delicate flavor. Variable, sometimes quite
moderate. Sept.

Doyenné Robin. Size above medium, round, nearly regular, or
obscurely and obtusely ribbed ; skin pale yellow, usually russeted
about the crown, stalk an inch and a half long, generally set in a
rather deep, smooth cavity, sometimes merely planted on the sur-
face ; calyx in a smooth or scarcely furrowed basin ; flesh buttery,
melting, with a fine, “very good,” favor. Shoots brownish green,
rather erect.

fulton. Rather small or nearly medium; roundish, crown flat-
tened ; whole surface a smooth grey russet, becoming a dark cin-
namon russet ; stalk an inch and a quarter long, slender, cavity
round, rather narrow ; calyx long, deep cut, basin uneven; flesh
half buttery, melting, rich, sprightly, agreeable, nearly or quite
first-rate. Ripens middle and late autumn. Shoots rather slen-
der, reddish brown. ‘Tree very hardy and productive. Valuable.
Origin, Topsham, Maine. Fig. 307.

Gansel’s Bergamot. (Brocas Bergamot.) Rather large, sometimes
only medium ; roundish-oblate, more or less approaching obovate,
flattened most at crown ; skin yellowish brown, with a faint russet
brown blush; stalk short, half or three-fourths of an inch long,
ends often fleshy ; cavity and basin smooth; flesh granular, melt-
ing, juicy, rich, sweet, perfumed, with a very good flavor. Ripens
through several of the early weeks of autumn. Shoots short,
dark grey, spreading, leaves flat, mealy. English. Fig. 306.

Huntington. Size medium, roundish, approaching obovate ; yellow,
rough, sometimes shaded crimson, slightly russeted, thickly dot-
ted ; stalk medium or jong; cavity broad, uneven ; basin mode-
rate ; flesh white, juicy, buttery, and melting, sweet, perfumed,
excellent. Last half of Sept. Origin, New Rochelle, N. Y.

Merriam. Rather large, roundish, approaching oblate, rich yellow,
partly russeted ; stem short, cavity small, calyx closed; basin
shallow, furrowed ; flesh rather coarse, juicy, melting, perfumed,
very good. Middle of autumn. Popular at Boston.

Roe’s Bergamotte. Medium, oblate, irregular ; skin yellow, reddened
to the sun ; stalk short, cavity narrow, abrupt ; calyx small, basin
narrow ; flesh rather coarse, sweet, rich, perfumed. Sept. Shoots
dark reddish brown, diverging, leaves small, somewhat curled.
Newburgh, N. Y.

SHELDON. Medium or large, roundish, sometimes approaching
broad obovate, greenish russet becoming cinnamon brown; stalk
short, cavity narrow; basin smooth, rather deep ; flesh a little

Autumn—Roundish or Oblate. 285

coarse, very melting, juicy, with a very brisk, vinous, excellent

ifs

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\

; SS
467, 7 WAY
IV Ly, ai
if, \ NN ANY
ei oY
“i Y\ \
rhs

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aves a\h

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ara)

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Fig 329.— Sheldon.

flavor. Oct. Tree vigorous, shoots ascending, yellowish brown.
It requires double working on the quince.

STEVENS’ GENESEE. Large, round-obovate, often considerably
flattened ; skin slightly rough, yellow; stalk an inch long, stout,
thickest at insertion, more or less sunk in the base; calyx short,
stiff, basin smooth; flesh moderately fine grained, half buttery,
slightly granular, with a rich, very good flavor. Ripens the first
of autumn and for some time afterwards. Rots at core when not
gathered early. Shoots grey, leaves narrow. Origin, Livingston
On Na Me

286 Pears.

DIVISION III.—WINTER PEARS.
CLAss I.—DISTINCT PYRIFORM.

Brurr& CLamRGEav.* Large, pyramidal-pyriform, approaching
long obovate, skin yellow or yellowish brown, often with a crimson
shade towards the sun and brown dots ; stalk short, stout, fleshy,

Fig. 330.—Beurré Clairgeau.

oblique, sunk little or none ; basin shallow, furrowed ; flesh white,
slightly granular, buttery, melting, often with a rich, very good

* Pronounced Klair-zho’.

Winter—Distiné? Pyriform. 287

flavor, but frequently poor. Nov., Dec. Shoots reddish purple,
short, erect, and ascending, leaves stiff.

Beurré @ Aremberg. Medium or large, short pyriform, sometimes
approaching conic-obovate, neck rather small; skin thick, green-
ish yellow, partly russeted ; stalk short or half an inch to an inch
long, thick, oblique, thickening with flesh towards insertion ; calyx
erect ; basin deep, narrow ; flesh buttery, melting, rich, sub-acid,
variable. Often too astringent. Nov. and Dec.

Beurré Bachelier and Dumas, described among autumn pears, pp.
259 and 263, often keep into winter and become winter varieties.

BEURR& LANGELIER. Size full medium, pyriform or Urbaniste-
shaped, pale yellow, slightly russeted ; stalk short, cavity small ;
basin somewhat irregular; flesh juicy, buttery, melting, with a
sweet, rich, slightly vinous flavor. Early winter. Tree a good
grower on pear and quince. A light bearer on young trees.
Shoots greenish, often upright, irregular, leaves broad. Fig. 288.

Black Worcester. (Iron Pear, Black Pear of Worcester.) Large,
pyriform (Diel-shaped), sometimes approaching oblong-ovate ; sur-
face mostly covered with dark rough russet on a light green sur-
face ; stalk half an inch to an inch and a half long, cavity none ;
calyx erect, basin small; flesh hard, coarse, rich, somewhat
austere ; stews and bakes well. An esteemed culinary sort, bear-
ing heavy crops, and proving profitable for market. Late autumn
till mid-winter. Growth very crooked and straggling. Fig. 278.

Catillac. Large, short, conic-pyriform, approaching broad-turbinate ;
crown broad, flattened ; yellow, often with a reddish brown cheek ;
stalk an inch to an inch and a half long, stout, cavity small, wavy ;
calyx short, erect, or spread, basin large, plaited; flesh hard, but
excellent for baking and stewing, becoming tender, and of a light
red color. Keeps through winter. French.

Chaumontel. (Bezi de Chaumontelle, Winter Butter.) Large, pyri-
form, body oblong or ovate, neck short, obtuse, often quite
obscure, and the form approaching obovate or oblong—largest at
the middle ; skin a little rough, yellowish in the shade, with more
or less brownish red, and rich deep red in the sun ; stalk an inch
long, moderately sunk ; basin deep, uneven, or angular ; flesh but-
tery, melting, sugary, with a fine flavor. Requires warm, rich
cultivation to develop its good qualities, often poor. Shoots
long, slender, dark brown. Grows well on the quince. Early
winter. Old French.

Doyenné Goubalt. Rather large, roundish-pyriform, approaching
roundish-obovate, pale dull yellow, russeted at stalk and calyx ;
stalk short, thick, calyx small, deeply sunk; melting, juicy, rich,
aromatic. Dec. to Feb. Shoots greenish yellow, slightly purple,
a slow grower.

288 Pears.

fonudante de Noel. (Belle Apres Noel.) Medium or rather small,
obtuse-pyriform, pale greenish yellow, with a red cheek; stalk
long, stout, curved, oblique ; calyx closed ; basin broad, shallow,
irregular. Shoots greenish yellow, growth resembles Passe Col-
mar ; flesh whitish, melting, juicy, very good. A seedling of the
Passe Colmar, ripening earlier, and of similar flavor—a fine late
autumn and early winter sort. Belgian.

GiLout Morceau.* (Gloux Morceaux, Beurré d’Hardenpont, Col-
mar d’Hiver, Hardenpont d’Hiver, Linden d’Automne.) Large,
short pyriform, approaching obtuse-oval, neck very short and
obtuse, body large, and tapering somewhat towards the crown ;
often considerably ribbed ; surface green, becoming pale greenish
yellow ; stalk an inch and a fourth long, stout, moderately sunk ;
calyx large, basin distin¢ét, rather irregular; flesh white, fine
grained, buttery, melting, rich, sweet, and of fine flavor. Early
winter. Succeeds best on the quince. Shoots spreading, green-
ish, leaves wavy or wrinkled. Variable, sometimes poor, best on
trees of several years’ bearing; excellent when fully grown and
well ripened.

Inconnue Van Mons. Small, conic-pyriform (Madeleine-shaped),
approaching obovate; skin rough, green, becoming yellowish,
sprinkled with russet; stalk rather long, curved, slightly sunk ;
basin small; flesh granular, juicy, melting, rich. Early winter.
Fig. 291.

Faminette. (Josephine.) Medium or rather large, obovate-pyriform,
approaching obovate, small specimens roundish-turbinate, vary-
ing; crown broad; skin yellowish green, with some brownish rus-
set; dots numerous, often confluent; stalk three-fourths to an
inch long, thick, cavity little or none; calyx small, erect, stiff ;
basin round, even ; flesh juicy, melting, buttery, sweet, of good
flavor. Late autumn and early winter. Shoots somewhat reddish
green, erect, diverging. Origin, Metz, in France. A very strong
grower on the quince.

Las Canas. Size medium, regular pyriform, somewhat conic (Tyson-
shaped) ; neck tapering into the stalk; skin yellow, sometimes
sprinkled with thin russet, rarely with russet blotches, dots small
and numerous ; stalk an inch long; calyx slightly sunk; flesh
juicy, often good. Fig. 280.

LAWRENCE. Size medium, pyriform, approaching obovate, some-
what uneven ; lemon yellow with numerous small dots ; stalk an
inch long, set in a small basin, ribbed ; flesh whitish, buttery,
with a rich, aromatic, very good flavor. Dec. Growth moderate,
spreading. Shoots yellowish green. An early and good bearer,
and unexcelled as a valuable early winter sort. It ripens easily,
and is of uniform excellence.

* Pronounced Gloo-morso’.

Winter—Distinét Pyriform. 289

Lycurgus. Small, pyriform, approaching obovate, narrowing off to
the crown, dark, dull green, rough, russeted ; stalk short, slender,
twisted, not sunk, calyx large, slightly sunk ; flesh greenish white,
a little coarse, rich, very high flavored. Dec. A supposed seed-
ling of the Seckel.

Fig. 331.—Lawrence.

McLaughlin. Large, pyramidal-pyriform, often roundish obovate
when small, skin rough, partly russeted, greenish, becoming yel-
low; stalk short, oblique, not sunk; basin shallow, furrowed ;
flesh juicy, melting, sweet, rich, perfumed. Early winter. Maine.

PASSE CoLMAR. (Colmar Souverain, Colmar Hardenpont, Colmar
Gris.) Medium or rather large, distinét pyriform ; skin yellowish
green, becoming pale yellow, often lightly sprinkled with russet ;
stalk an inch and a quarter long, cavity obtuse or none, calyx
erect, basin moderate ; flesh fine grained, buttery, juicy, sweet,
rich, and when well grown and ripened, of excellent, first-rate
flavor—but if small and badly matured or overloaded trees, the

13

290 Pears.

quality is worthless. The tree overbears, and the fruit needs
thorough thinning. Leaves rather small, nearly flat. Early win-
ter. Belgian.

Pater Noster. Large or medium, pyriform approaching pyramidal,
somewhat irregular ; ; yellow, often russeted, sometimes with a red
cheek; stalk an inch long, fleshy at insertion, scarcely sunk ;
basin narrow; flesh buttery af melting, fine grained, rich,
slightly sub-acid, often a little astringent. Early winter. Shoots
short, greenish purple, erect. Often’ ripens wholly in autumn.

PounpD, (Winter Bell, Uvedale’s St. Germain, Angora.) Very large,
pyriform, crown wide ; skin yellowish green, with a brown cheek ;
stalk two inches long, c calyx crumpled, basin narrow; flesh solid,
hard, stems reddish color, a good culinary pear. Tree strong,
healthy, productive. Shoots stout, upright, dark, Fig. 274.

Reading. Rather large, pyriform, regular, tapering somewhat to the
crown, often ribbed ; thickly dotted and slightly russeted, on a
greenish yellow skin ; stalk long, curved, enlarged at insertion,
slightly sunk, basin little or none; flesh granular, rather melting,
juicy, vinous, pleasant, good, Jan., and later, Shoots brownish
olive, rather erect, long, slender. Penn,

St. Germain, Large, long pyriform, small specimens obovate, sur-
face yellowish green, faintly tinged with brown to the sun; stalk
an inch long, oblique, basin small and shallow; flesh white,
slightly gritty, juicy, melting, sub-acid. Fails in many localities,
and becomes a poor fruit. Late autumn and early winter.
Shoots slender, light olive, leaves narrow, folded, and recurved.
The striped St. Germain is a sub-variety, differing only in its faint
yellow stripes,

Suzette de Bevay. Rather small, obovate-pyriform, inclining to
conic, dull yellow, dots minute ; stalk long, curved, basin shallow,
uneven ; flesh melting, vinous, perfumed. Jan. to March. Bel-
gian,

VicAR OF WINKFIELD. (Le Curé, Monsieur le Curé, Clion.) Quite
large, long pyriform, with a conical taper towards the crown ; “skin
smooth, pale yellow, or pale yellowish green, with a dull reddish
cheek ; stalk an inch to an inch and a half long, slender, often
fleshy at insertion, oblique, not sunk ; basin narrow, very shallow ;
flesh greenish or yellowish white, juicy, buttery, with a moderate
flavor-—sometimes slightly astringent. Ripens late autumn and
early winter, for about two months. Growth spreading and irregu-
lar, or strageling, shoots strong, dark olive. Grows well on quince
stocks. The great and uniform productiveness of this pear, its
fine qualities for cooking, and the long period of its continuance,
render it valuable. Fig. 269.

Willermosz. Rather large, pyriform, elongated towards the crown,
skin rough, green, becoming yellow, dull red to the sun; stalk one

Winter—Obovate, etc. 291

inch long, not sunk, basin moderate, rather distinét; flesh rather
coarse, granular, buttery, somewhat acid, often astringent—vari-
able. Early winter. Shoots greenish purple, diverging, leaves
dark green. Often ripens in autumn.

WINTER NELIs. (Nelis d’Hiver, Bonne de Malines.) Size rather
small or medium, roundish-pyriform, often obovate, neck small
and short ; surface yellowish green, much russeted ; stalk an inch
and a quarter long, bent, cavity narrow; calyx stiff, short, basin
shallow, ribbed; flesh yellowish white, fine grained, buttery, very
melting, rich, sweet, or slightly vinous, perfumed, aromatic, with
an excellent flavor. Early winter. Growth slender, flexuous, and
straggling, leaves narrow, recurved, petioles rather long. Origin,
Mechlin, in Belgium.

CiAss II.—OBSCURE PYRIFORM, OBOVATE, OR TURBINATE.

Alexandre Lambre. Size medium, roundish-obovate, yellowish
green marbled with red towards the sun; stalk stout, not sunk,
basin shallow; flesh juicy, melting, sweet, rich, sometimes very
good, frequently poor. Nov., Dec. Shoots slender, yellowish,
spreading.

BEURRE D’ ANJOU. Commences ripeningin autumn. See Autumn
Pears.

BeurRRE Gris D’HIVER. (Beurré Gris d’Hiver Nouveau, or “ Grey
Winter Beurré.”) Size medium, obovate, or short Doyenné-form,
obtuse ; skin greenish, considerably russeted ; stalk thick, short,
cavity moderate, basin small; flesh greenish, buttery, melting, very
juicy, rich, slightly sub-acid—resembling in flavor the Beurré
d’Aremberg, but rather richer and less acid. Early winter.
Shoots purplish red, leaves curled. French. Promises to become
valuable. Fig. 300.

Brande’s St. Germain. Size medium, obovate, often considerably
pyriform, narrowing to both ends, smooth and regular; skin yel-
lowish green, thickly dotted with large russet specks; stalk an
inch long, thick, obliquely set; calyx small, stiff, erect; basin
small, narrow, often none; flesh buttery, melting, yellow towards
the core, with a pleasant, slightly acid, good, or very good flavor.
Early winter. English.

CotumBIA. (Columbian Virgalieu, Columbia Virgouleuse.) Large,
long obovate, regular, handsomely rounded or obtuse, largest near
the middle; surface pale green, becoming pale yellow, always
smooth and fair ; stalk an inch and a quarter long, rather slender,
cavity narrow, deep ; calyx ere¢ét, basin small ; flesh white, melting,
and buttery, of moderately rich flavor. Ripens early winter.
Growth upright, vigorous, shoots brownish yellow. The large,

a

202 Pears.

handsome fruit, and the great productiveness of the tree, have ren-
dered this variety popular and profitable for market, although not
high in quality. It does not appear to succeed so well as far north
as Boston or Rochester, as further south, A native of West
chester co,, N. Y,

Cofer, Size medium, obovate, obscurely pyriform, nearly regular,
light yellowish green, brown in the sun, somewhat russeted ; stalk
an inch long, without cavity; segments of the calyx distingt and
widely reflexed ; basin round, moderate ; flesh white, rather
coarse, buttery, rich, slightly perfumed, very good. Late autumn,
Belgian.

Dana’s Hovey. Rather small, obovate, slightly pyriform, rich yel-
low, with Some cinnamon russet; stalk medium, slightly sunk,
basin shallow; flesh buttery and melting, of excellent quality.
Dec. Shoots stout, erect. New. Mass.

DoYENNE D'ALENCON. (Doyenné d’Hiver Nouveau, Doyenné Gris
WHiver Nouveau, St. Michael d’Hiver.) Medium, obovate,
approaching pyriform when large, skin rough, yellow, with russet
or brown dots; stalk medium, stout, moder rately sunk, basin
deep; flesh somewhat granular, buttery, juicy, rich, sprightly,
Dec. to April, Although not of the highest flavor, this pear is
one of the most valuable and reliable of good keeping winter
pears,

EAsrer Beurr&. (Doyenné d’Hiver, Bergamotte de la Pentacdte,
Beurré de la Pentacdte, Beurré de Paques, Chaumontel trés gros,
Canning Seigneur d’Hiver.) Large, obovate, approaching oval ;
surface yellowish green, with some russet; often a broad, dull
reddish cheek ; stalk stout, an inch long, cavity deep, sometimes
obtuse, abrupt; calyx small, closed in a moderate or rather shal-
low, plaited basin; flesh fine grained, very buttery, melting, and
juicy, and when well grown and ripened, of excellent flavor. It
does not often mature well in the Northern States. Keeps through
winter. Growth strong, rather upright, shoots reddish yellow ;
leaves narrow, folded, recurved. Grows well on the quince.

Grand Soleé?, Rather small, roundish-obovate, irregular and vary-
ing, mostly covered with a rich russet; calyx smi ull, closed ; flesh
yellowish white, a little coarse, buttery, melting, aromatic, very
rich, Nov. and Dec. Belgian,

Fean de Wiite, Size medium, flattened, obovate; stalk short,
slightly sunk; basin small, calyx closed; skin yellowish green,
partly ‘russeted ; flesh white, juicy, melting, sweet, rich. Dee.

Fores. (Jones’ Seedling.) Size medium or small, Bloodgood-shaped,
or obovate, remotely pyriform, surface rich yellow russet; stalk
an inch or an inch and a fourth in length, variable in thickness,
fleshy at insertion, not sunk ; basin shallow ; flesh yellowish, melt-

- den ht Se,
ie

Winter—Obovate, etc. 293

ing, of fine flavor. Ripens late autumn and early winter. Shoots
diverging and ascending. Origin, Kingsessing, near Philadelphia.
Produétive and valuable.

Fig. 332-—Yones’ Seedling.

Lewis. Size below medium; regular obovate, rarely obscure-pyri-
form; surface yellowish green, thickly dotted with dull russet ;
stalk an inch and a half long, slender, scarcely sunk ; calyx widely
reflexed, basin little or none; flesh greenish white, melting, juicy,
of fine, rich flavor. Core large. Early winter. Growth vigor-
ous, branches becoming drooping. Profusely productive. Origin,
Roxbury, Mass.

Prince’s St. GERMAIN. Size medium, obovate, obtuse, surface
much russeted on green, dull red to the sun; stalk an inch and a
fourth long, cavity small; calyx large, stiff, slightly cut, basin
smooth, shallow; flesh yellowish wh'te, juicy, melting, slightly
vinous, with an agreeable and fine flavor. Keeps well, ripening
through winter. Origin, Flushing, Long Island.

Vicompte de Spoelberch. (De Spoelberg, Delices Van Mons.) Me-
dium or rather large, obovate, somewhat conic; skin slightly
rough, yellow, with a purplish blotched cheek to the sun,

204 Pears. :

very slightly russeted; stalk an inch and a fourth long, stout,
curved, basin round, shallow; calyx ere, short ; flesh “buttery,
melting, rich, fine. Needs high cultivation to develop its fine
qualities. Early winter. Belgian.

Zephirin Gregoire. Medium, turbinate, Bloodgood-shaped, light
green becoming yellow, reddened next to the sun; stalk one inch

Fig. 333-—Zephirin Gregoire.

long, fleshy at base, basin narrow ; flesh white, buttery, melting,
fine grained, excellent, perfumed. Nov. to Feb.

Cxiass III].—ROUNDISH OR OBLATE.

Cress. Medium in size, roundish, surface yellow, often with a red
cheek, and some russet; stalk three-fourths of an inch long, very
thick, set shallow ; calyx small, rather deeply sunk ; flesh melting,
juicy, with a rich, high, fine flavor. Early winter. Shoots rather
slender, a poor grower—of little value. ass.

Winter—Roundish or Oblate. 295

JOSEPHINE DE Ma.ines. Size medium, conic-oblate, yellowish
with small dots; stalk very long, cavity slight, basin large ; flesh
of a light salmon color towards the centre, buttery, of a sweet

Fig. 334.—osephine de Malines.

and peculiar flavor. The tree forms a handsome pyramid on
quince. This is one of the best early winter pears, often keeping
till mid-winter and later. Belgian.

Sieulle. (Beurré Sieulle, Doyenné Sieulle.) Medium in size, round-
ish-oblate, often roundish-obovate, with a very short, obscure

age li

296 Pears.

neck, obtuse ; skin pale yellow, with a slight blush, and sometimes
a brilliant broad orange cheek ; stalk thick, an inch anda quarter
long, cavity shallow, rarely deep, calyx slightly sunk; flesh but-

Fig. 335.—Sveudle.

tery, fine grained, rich, of good, often of excellent quality. Ripens
late in autumn, and keeps to mid-winter. Variable, uncertain.

REGRAFTING LARGE PEAR-TREES.

Before closing this chapter on the Pear, it may be well to give
some directions for changing the tops of bearing pear-trees. Some
of the varieties described in the foregoing pages have already shown
indications of becoming generally affected by cracking, and this dis-
ease may render a part of them worthless. In such cases it becomes
desirable to regraft them with valuable sorts.

The old and common way is to cut off the trunk or a few of the

Pears. 297

larger limbs, and insert a few grafts, say four or five in all, and com-
pel them to form the whole new head, requiring the lapse of many
years. A much better and more expeditious mode is to scatter the
grafts through the top—inserting so many that each one forming a
small branch of itself, the whole taken together will make a full top
in a few years.

In order to render the operation plain, Fig. 336 is made to repre-
sent the unchanged tree at an age of from ten to twenty years. All
the smaller branches are cut away, and those of medium size left dis-
tributed at as regular distances as may be. As the tendency of the
growth is upwards, the top should be rather worked downwards in this
operation, and the side limbs near the bottom allowed a full chance.
In the ends of all these shoots some thirty or forty grafts are set, as
shown in Fig. 337. Trees of the Virgalieu or Doyenné, which had
become worthless by cracking, and which were large enough to bear

Fig. 336. Fig. 337- Fig. 338.

a bushel or two annually, have been entirely changed in this way to
better sorts, and yielding three years afterwards larger crops than
ever.

If the labor of inserting so many grafts is too great for ordinary
practice, one-third or less may be set, as shown in Fig. 338.

Dwarf pear-trees of undesirable varieties may be readily changed
in this way to other sorts—the more easily because they are lower,

rae

2098 Pears.

and accessible from the ground. Old dwarf trees, which have
become enfeebled by long bearing and sparse pruning, may be thus
rendered thrifty and vigorous.

With trees of large size, it may be safest to change the upper
half in one year, and the remainder the next, for the purpose of
avoiding too great a check in growth.

Younger trees, or those but a few years old, of undesirable sorts,
but of straight growth, may be used for stocks on which to work
new heads of crooked or slow growers at standard height. Fig.
339 represents a tree of the Virgalieu worked over to the Winter

Nelis, the former being a straight and handsome tree, and the latter
the most crooked grower known. A few buds of the Winter Nelis
are inserted into the side limbs of the Virgalieu so as to form an
even, well balanced head. The same result may be obtained by
grafting these limbs in spring.

CHAPTER It.
THE QUINCE.

THE Quince, a small, irregular growing tree, about ten or twelve
feet high, bears one of the best fruits for preserves and jellies, and
for giving additional flavor to apple tarts. It is usually propagated
by layers and cuttings. Propagation by layers is performed by
bending young shoots down in spring, and burying them so as
to leave a few buds at the extremity above ground, as described on
page 30 of this work. When the buds on the shoots have well
started, all are rubbed off or cut away but the best. They will
throw out roots by autumn, and may be removed from the parent
tree, and set out in rows; those which do not root the first
year may be left till the second. If the ground is rich, and they are
kept well cultivated and straightened by stakes, the cuttings and
layers will produce trees fit for removal as standards in two or three
years. This mode is more commonly used in raising the Orange
quince asa fruit. In the extensive propagation of stocks for the
pear, layering by sfoo/s is adopted. They are made by cutting back
strong plants to within a few inches of the surface of the ground
early in spring, or before the buds swell, which induces them to
throw up a number of strong shoots, constituting the stools. These
are earthed up the following spring, so that the whole of the stem
and the base of all the shoots will be covered three or four inches
deep. Roots will be thrown out during the same season, and these
rooted shoots are separated from the plant in the autumn for trans-
planting in rows. The stools are well cultivated and dressed with
manure the following season, and will produce another crop of
shoots the second year. As each stool yields a crop in alternate
seasons, there should be two sets, so that an annual supply may be
obtained. 2

The quince is extensively propagated by cuttings, both in raising
stocks and trees for fruiting. The details of the operation are
described on pages 29 and 137 of this work.

300 Quinces.

The soz? for the quince should be deep and rich, such as will raise
good corn and potatoes, and should be kept well cultivated. An
application of good manure should be made every year or two, and
a thin sprinkling of salt over the surface in spring has often been
found beneficial.

Directions for pruning young quince-trees will be found on
page 95.

The total neglect of the cultivation of the quince by many who
have planted out the trees, has resulted in their dwarfish and
stunted growth and entire unproductiveness. To renovate such
trees, cut or saw out the thick profusion of suckers which surround
the stem (Fig. 340), deepen the soil with the spade as much as the
roots will admit, and apply a large barrow-load of compost to each
tree, made by a thorough intermixture some weeks previously, of
stable manure and black muck, or other compost, and then spread a

Fig. 340. Fig. 341.

thin coating of salt upon the surface. This should be done in the
spring of the year. The pruning may be such as to remove the
suckers, and reduce the number of stems to three or four, or the
tree may be trimmed to one clean stem, as shown in Fig. 341. The
fruit will be greatly improved by the operation.

In planting quince orchards, the distance asunder may be about
ten or twelve feet, which will be found near enough for full-grown
trees, on a deep, rich, and well treated soil. If the ground is pre-
viously subsoiled, and well manured by trench-ploughing, the young
trees will come into bearing in about three years, and continue pro-
ductive, if well managed, for forty years or more.

VARIETIES.
ORANGE or APPLE QUINCE. Large, some sub-varieties quite large,

roundish, somewhat irregular, with a small and very short neck at
the base; surface of a fine golden colar; flesh firm, stewing

_

Quinces. 301

rather tender, of excellent flavor. Ripens soon after mid-autumn.

Leaves oval. Tree pro-

duétive if well cultivated. eee
This is the most common

sort, and by continual

propagation of seedlings

several sub-varieties have

been produced, varying

slightly in coarseness or

firmness of texture, size

and form. The largest

sometimes weighs a

pound.

4)

Pear Quince. (Oblong OF Fig. 342.—Orange Quince. Vig. 343.—Pear Quince.
Pyriform Quince.) Size
medium or rather large, pyriform, body roundish oblong, neck
about one-half or one-third the length of the body; skin rather
dull rich yellow ; flesh firm, tough, dry, with a high flavor, stewing
less tender than the Orange quince. Ripens late in autumn, and
hence adapted to distant marketing. Leaves oblong ovate. A
moderate bearer.

Portugal Quince. Quite large, oblong pyriform, largest at the mid-
dle and tapering to each end; yellow; flesh more juicy and less
harsh than the other varieties. Stews well, and becomes a fine
purple or deep crimson when cooked. Leaves broad, cordate,
downy, larger than those of the common quince, and growth
stronger. The fruit is rather superior in quality, but the value of
the variety is much lessened by its unproductiveness. It does
not strike readily from cuttings.

REA’S SEEDLING. (Rea’s Mammoth.) Fruit resembles the
Orange, but from one-third to one-half larger, and of excellent
quality. Tree a very strong grower, with large dark foliage.
Origin, Coxsackie, N. Y

Angers Quince. This variety is cultivated as stock for the pear.
The fruit is similar to that of the Orange, with the exception that
it is later and a little harder in texture. The tree is distinguished
by its vigorous growth and large leaves, and it continues growing
late in the season.

Fontenay or Paris Quince. This is also cultivated extensively as
stock for the pear. The fruit is not equal in quality to the Orange
or Angers, more nearly resembling the Pear quince in form and
texture. The tree has more small side shoots, grows thicker, and
is less vigorous than the Angers. The Angers is further dis-
eR from the Fontenay by its downy shoots when young,
darker wood, and short stout thorns.

The Japan and Chinese quinces are cultivated merely as ornamen-
tal shrubs.

CHAPTER. EV:

THE PEACH AND NECSARINE.

THE PEACH, when in perfection the most delicious fruit of our cli-
mate, succeeds in favorable localities, from Maine to the Gulf of Mexi-
co. In the more northern regions, the ripening of the earlier varie-
ties commences only a few weeks before the close of the summer
months; in the extreme south, well matured peaches are obtained
nearly as early as cherries and strawberries at the North.

The trees are more tender and of shorter duration than most fruit
trees of temperate climates. In some localities they bear only two
or three good crops, and then decline or perish. On favorable soils
they continue for twenty or thirty years. In Western New York
trees have in rare instances borne fruit for forty or fifty years. In
France, according to authentic testimony, peach-trees which have
been annually and freely pruned, have lived to an age of one hun-
dred years ; and there is no doubt that on favorable soils, and by a
regular shortening-in pruning, most of our orchards would endure
much longer than the ordinary period.

The most extensive peach-growing regions are in New Jersey,
Delaware, Maryland, and portions of the West—some orchards
containing forty or fifty thousand trees, and hundreds of acres occu-
pied with the plantations of single proprietors. The northern por-
tions of Ohio and Western New York, protected on the north by
Lakes Erie and Ontario, and Western Michigan, afford a very favor-
able climate for this fruit. But throughout the country at large, the
selection of proper localities would doubtless afford good and regu-
lar crops, even in distri¢ts where its culture is rarely attempted.
The remarks on this subje¢t in a previous chapter of this work, are
particularly commended to the attention of those who may attempt
the peach culture in severe climates.

The destruction of the peach crop is caused in nearly all cases by
the intense cold of winter. Vernal frosts, to which its loss is often

Propagation of the Trees. 303

erroneously ascribed, rarely have any influence. If the fruit-buds
remain unswollen, they will endure very severe cold. But it often
happens that we have a few days of mild or warm weather during
winter. This is sufficient to swell them slightly, or to throw mois-
ture enough into them to render them tender ; and if the thermometer
should then sink several degrees below zero, there is scarcely a chance
for their escape. Their condition may be soon ascertained by
making a cross-cut with a knife through the fruit-buds. If destroyed,
the centre will be dark brown; if uninjured, they will present the
fresh yellow centre of sound buds. The accompanying figures
represent the branches and buds of the peach magnified twice in
diameter. Fig. 345 shows the two flower-buds, with the usual leaf-
bud between, before they have become swollen by warm weather.
Fig. 344 represents the appearance of the same after the occurrence
of several warm days after mid-winter. Fig. 346 exhibits the dark
and dead interior of a flower-bud cut through its centre, after it has

Fig. 344. Fig. 345. Fig. 346.

been killed by the frost. Under ordinary circumstances, the peach
crop. is destroyed when the thermometer sinks about 12° below
zero (Fahr.); but when the buds have been much swollen, the crop
has sometimes been cut off when only 5° or 6° below; while in rare
instances, unswollen buds under favorable circumstances have
passed uninjured through a temperature 20° below zero.

PROPAGATION OF THE TREES.

The peach-tree is of remarkably easy and rapid propagation. In
rare instances, seedling trees have borne the second year, or sixteen

304 The Peach and Netavine.

months from the planting of the stone. Stocks may be budded
the first summer, affording trees five or six feet high the second
autumn. Transplanted the second year from the bud, the trees,
with good cultivation, usually come into bearing about the third
year afterwards.

Some varieties reproduce the same from the stone with slight
variation, but the only certain way to perpetuate delicious sorts ,is
by budding. Grafting at the North rarely succeeds: at the South
it is often successful. It often happens at the North, that the
severe frost of winter destroys the inserted buds, which die and
drop off, leaving the attached portion of bark adhering fresh and
green to the stock. This disaster, which so often disappoints the
hopes of the young cultivator, is to be prevented by selecting buds
from the largest and thriftiest shoots. These usually possess suffi-
cient vigor to withstand severe frosts. The triple buds on the older
and more matured portions of the shoots of bearing trees generally
survive when the single buds above them perish, as may be at once
perceived by examining the shoots of bearing trees late in spring.

When stocks are not budded till the second summer, it is very
important to cut them down the previous spring, and suffer but one
ascending sprout to grow, which will form a fine thrifty shoot fur the
reception of the bud.

In raising stocks, seleét the seed of hardy and late varieties.
The stones are not injured if kept dry in a cellar till winter. If
they become water-soaked for a length of time, they are spoiled.
But soaking in water for a day or two, and subsequent exposure to
freezing, facilitate the cracking of the stone. They may be kept
through winter mixed with moist sand, and exposed to freezing and
thawing, or placed in a moist cellar till near spring, then soaked in
tubs or barrels, till the shells are well swollen with moisture. They
are then placed in thin layers on the surface of the ground, and
exposed for two or three weeks to the action of the frost, being pro-
tected from drying by a covering of soil, leaf-mould, or muck.
About the time the frost disappears from the ground, they are taken
up and cracked by hand, placing the stone on the end of a wooden
block, and striking a gentle blow on the side edge with a hammer.
The kernels are thus taken out uninjured. They are then planted
one or two inches deep (a light thin soil needing more depth than a
heavy and moist one), and if they have been previously uninjured,
nearly every one will grow. Care is needed that the seeds do not
become dried nor mouldy before planting.

When it is intended for them to come up evenly, as they are to

Propagation of the Trees. 305

remain in the nursery row, the most certain way to avoid vacancies
or failures, is to sprout them before planting. This is effeéted by
mixing the kernels with sand and leaf-mould, and spreading them in
a thin bed in the sun. When sprouted, a line or cord, permanently
marked at equal distances of eight inches with a touch of paint, is
stretched on the ground, and a sprouted kernel carefully inserted at
every mark of the line, by means of a transplanting trowel. ‘This
insures great regularity in the rows. Accidental vacancies may be
filled from a seed bed when the plants are not more than two inches
high. To prevent drying, the sprouted seeds should be kept
covered with a flake of wet moss or a wet cloth, until deposited in
the ground ; and if the weather be dry, watering the ground may be
requisite.

By planting the stones without cracking, a very small portion will
grow, and no regularity can be attained in the rows, unless the fol-
lowing mode is adopted, which, if the stones can be had fresh from
the fruit before drying many days, and in large quantities, is perhaps
the cheapest or attended with least labor. Mix the fresh stones
with moist sand, spread them in a stratum about six inches thick
over the ground, and cover them with a few inches of old straw or
coarse manure, to prevent drying. Remove this covering in winter,
to expose them freely to freezing and thawing. In spring, a large
portion will be found sprouting; carefully seleét these and plant
them immediately in drills made with the hoe, covering them by
drawing on earth with the hand. One man will thus plant four or
five thousand in a day. In a few days a second portion will be
found sprouted, which plant as before; and so on, so long as the
process continues. Those which do not open (often not more than
one-third of the whole), will grow another year if kept moist and
exposed.

If the soil is good, and the cultivator is passed between the rows
as often as once a fortnight—oftener is better—the trees will be
large enough to bud by the close of summer.

In cases where the ground cannot be prepared early for their
reception, germination may be retarded by burying the uncracked
stones a foot or two beneath the surface, till wanted.

The distances of the rows asunder should be about the same as
for apples and other trees in the nursery, or about three and a half
feet.

Plum-stocks for the peach slightly lessen their luxuriance of
growth, render the trees smaller, thus slightly increasing their hardi-
ness for the extreme north by favoring an early maturity of the

306 The Peach and Neétarine.

young wood. It is, however, important to observe, that this does
not add to the hardiness of the fruit-buds. Small dwarfs are pro-
duced by budding on the Mirabelle, a diminutive variety of the
plum.. The plum-stock is also sometimes employed to guard
against the peach-borer, a remedy often unsuccessful, as that insect
frequently attacks the peach above the place of union. On the
whole, the practice of working the peach on the plum is not regard-
ed by fruit culturists with much favor.

Unlike most other fruit-trees, the peach may be transplanted in
the spring next after the insertion of the bud, with scarcely a check
in its growth.

Soils. It may be observed as a general rule, that soils affording
good farm crops, and with a well drained sub-soil, are well adapted
to peach orchards. On a strong loam, the trees grow with more
uniform luxuriance and live longer than on light, sandy, or gravelly
soils. Even a compact clay may be made suitable for the peach by
regular and thorough underdraining, and mellow cultivation. On
the light sands of New Jersey and Delaware, orchards succeed and
bear well for a time, but they do not endure so long as where the
soil has a considerable admixture of heavier ingredients.

In transplanting for an orchard, the practice of shortening-in the
shoots, described in the chapter on transplanting, should be invaria-
bly attended to, as it is of the greatest importance for the safe
removal of peach-trees. Trees two years from the bud, where this
practice is observed, will be found better for Northern latitudes than
those of one year only. Twenty feet apart is the common distance
for orchards ; but as better crops and better fruit is obtained where
the heads are kept well shortened-in, and consequently within less
compass, a distance of twelve or fifteen feet only will be found suffi:
cient.

While the trees are small, the intermediate spaces between the
rows may be cultivated with low-hoed crops ; but afterwards it will
be found best to keep the ground perfeétly clean and mellow by
ploughing and harrowing. Where soils are very shallow, top-dress-
ing with manure in autumn, and frequent harrowing, have been
found best; the roots being thus brought near the surface, deep
ploughing proves injurious. But where soils are deep and fertile,
ploughing may be occasionally resorted to without injury.

The principle on which rotation in crops is founded, di€tates that
two crops of peach-trees, whether in the nursery or orchard, should
not be grown successively on the same piece of ground ; diminished
growth in all such instances being the result.

Propagation of the Trees. 307

One of the best manures for the peach-tree is wood-ashes, whether
fresh or leached; hence all composts with this material are emi-
nently beneficial to peach orchards. When applied alone; half a
peck of fresh and half a bushel of leached ashes to each tree, are
suitable quantities, spread broadcast over the surface.

The mode of pruning and shortening-in the peach has been
already described in a previous chapter.

Training the peach against walls and buildings, so essential to the
successful culture of the peach in England, is rarely pra¢tised in
this country. It would doubtless hasten the maturity of the crop ;
but the warm exposure would at the same time, unless the branches
were purposely protected, render the crop more liable to destruétion
by frost. Espalier training has been found to give excellent fruit,
in consequence of the thorough pruning and full exposure adopted
in the management of the trees. Figs. 347, 348, and 349, exhibit the
fan training usually adopted in espalier and wall training, in its suc-

Fig. 347. Fig. 349.

cessive stages. The limits of this work do not admit full direétions,
but the following general rules may be observed as a guide, and
will apply to all other annual pruning of the peach: 1. The fruit
being borne on the shoots of the preceding year, a good supply of
annual bearing shoots must be kept on all parts of the tree. 2. As
the shoots, left unpruned, extend yearly in length, and become bare
on the sides, it is necessary to cut them back, in order to keep up a
supply of new shoots from their base. 3. Rub off or cut out all the
shoots which spring up from the bases of shoots thus cut back,
leaving only a few strong ones at regular distances, so as to admit

sun and air to the leaves, which distances may be usually about six
inches.*

* For full directions in pruning the peach (as well as other fruit-trees), see Barry’s Fruit

Garden, the’ best and most complete work on this subject which has appeared in this
country.

308 The Peach and Neéarine.

RAISING PEACHES IN POTS.

Peaches are raised in pots to secure uniform crops every year in
an uncertain climate, to test new sorts, to produce early bearing,
and to obtain a supply of peaches where the grounds are too small
for planting an orchard. ‘Two modes are adopted—one without fire-
heat, the crop maturing a little earlier than in common orchards ;
the other, where, by the use of fire-heat, the fruit is obtained two or
three months earlier than in open ground.

Among those who have most successfully adopted the first-named
mode, are Ellwanger and Barry, of Rochester. P. Barr y has fur-
nished the following statement of their PeRAReeny written when
the trees were three years of age and in successful bearing.

“We have now fruiting, in wooden at ten by ten inches, fifty-
three varieties of peaches, eleven varieties of nectarines, and seven
of apricots.

“ Age, Potting, and Soil, The trees are now three years from the
bud. They were taken up in the fall of 1861 ; heeled-in and covered
during winter ; potted early in spring—March, I think ; soil a mix-
ture of about three parts yellow sandy loam, and one part of old hot-
bed manure.

“ Summer Care. After potting they were kept in a cool house,
partly covered with glass, until they had made shoots four or five
inches long, and the danger of cold weather over. They were then
plunged to the rim of the boxes in an open border until the fall.
They were carefully watered when necessary during summer, and
the shoots kept as much as possible in uniform vigor, by pinching.

“ Pruning. When potted, the yearling trees were cut back to six
or eight inches, and in some cases to four inches, or only two or
three buds above the union of bud and stock, the object being to
grow them in the form of bushes. We now find that those cut back
farthest are the best trees. [Fig. 350 represents the yearling tree ;
Fig. 351, the same, cut back; Fig. 352, the tree set in a pot; and
Fig. 353, the same, after a year’s growth. ]

“ Winteriug. On the approach of very cold weather, or just before
the freezing of the ground so as to prevent out-door work, they were
removed to a shed, where they were plunged, as they had been
during summer, up to the edges of the tubs.

“ Spring Treatment. On the return of mild spring weather,
abundance of air was admitted, and they remained there till Ist
May, when they were placed under glass, the buds at this time

Propagation of the Trees. 309

being about to expand. Here they were kept till the 15th of June,
at which time the fruits were set, and all danger of cold to affect
the foliage past.

“‘ Ventilation and Watering. During the period they were under

)

Fig. 350. Fig. 351. Fig. 352. Fig. 353-

glass, May ist to June 15th, the principal points of management
were VENTILATION, which was ample, and wWATERING—the latter
being one of the most important points in the treatment of all trees
and plants in pots. Careless watering will ruin any plants, no matter
how skilfully or carefully other points may be managed. DAILY
watering is necessary, and as soon as out of bloom a free use of the
syringe night and morning.

“ Summer Treatment. On the 15th June, when all danger of
cold was over, and the fruits set, they were removed from the glass
covering and plunged in an open but sheltered border, and mulched
with old hot-bed manure. Since that time they have received no
care but watering, except an occasional pinch, to regulate the growth
of shoots.

“There has not been a single leaf curled on any one of all these
trees, showing conclusively that the curl is due to unfavorable
changes of weather. Each tree now is a bush about two and a half
feet high, and occupies about three feet square of space.

“The first winter we had potted trees we kept them in a cellar,

310 The Park and Nofarine. |

but most of the buds dropped, and we changed to the coal dry shed,
the boxes plunged, and this has been suceessfal.

“The uncertainty of our climate now, as to the peach crop, com-
pelled us to adopt this mode of testing varieties, and we are mach
pleased with the results thus far, As to the amount of labor re-
quired, it would not be possible to state it with any degree of pre-
cision, as it is made up of odds and ends.”

RIPENING BY FIRG-HEAT, .

Isaac Pullen, of Hightstown, New Jersey, has adopted the fol-
lowing Management with much success, and obtained an abundant
supply of the earlier sorts by the first day of summer.

The young trees are taken up early in spring, when one year from
the bud, the smallest in the rows being selected for this purpose.
They are trimmed to a whip and cut back over a foot in height, and
placed in nine-inch pots. As the new shoots are thrown out, they
are successively pinched in, as often as they have made a growth
of two or three inches. In this way they are kept dwarfed at the
same time that they are made
to assume a handsome form.
The pinching process is con-
tinued during the second sea-
son, none being allowed to bear
until the third, when full crops
are taken from them. Alter the
first year they are removed to
thirteen-inch or full sized pots.
The full grown bearing trees
have stems about an inch anda
half in diameter and eighteen or
twenty inches up to the heads
(Fig. 354) This height of bare
stem has been found best both
in securing the fruit from being
soiled by watering, and in assist-
ing its more perfect maturity by
a full exposure to air and light.
The trees are kept under glass during winter, and the thermometer
in no instance allowed to go below zero, as the fruit buds are more
easily winter-killed than on trees growing in open ground. Artifi-

Rig. 854.

Ripening by Fire-Heat. 311

cial heat is commenced about the first of the year, and ripe fruit of
Hale’s Early (the earliest sort raised) obtained in less than five
months. The heat should be sufficient to keep the temperature
some degrees above freezing during the night, and up to sixty or
seventy in the daytime. As warm weather advances but little fire-
heat is required, and after the first of May usually none at all—the
heat of the sun being sufficient to maintain the necessary warmth.
When the thermometer is eighty out-of-doors, it will be ninety or
upwards in the peach-house when the ventilators are kept open.
Thedanger feared from a high temperature is of the dropping of the
fruit, which is only prevented by regular and copious watering.
Each tree, when in full leaf and during the growth of the fruit,
requires about one gallon of water each twenty-four hours. When
the fruit is within about five days of full maturity, the trees are placed
out-of-doors on the south side of the house, where the exposure and
open air complete the process, and give a fine flavor to the fruit,
preventing that insipidity existing in peaches ripened wholly under
glass. If they are placed out much sooner than this period, the
exposure causes the curl of the leaf, and the fruit neither attains
full size nor good quality—indeed, it is often quite worthless.
About two dozen from each tree is a sufficient number, where full
size and the best flavor are desired, although more than double this
number are often obtained. The trees continue in bearing a few
years and are then replaced by young ones.

WINTER PROTECTION FOR THE TR‘ ES.

In the chapter on the Situation of Orchards, directions were given
for the seleétion of sites for peach-orchards, to secure them against
the destruction of the crop by the cold of winter. There are large
distriێts throughout the more northern States where a selection of
this kind cannot be made, and where the frequent and general fail-
ure of the crop indicates the necessity of some artificial prote¢tion.
Various experiments for this purpose have been made, among which
the following have so far proved most successful.

1. Training the young trees very low or near the ground, so that
the branches may be bent down in winter, and covered with straw,
corn-stalks, or, still better, with forest leaves or evergreen boughs.
It is important that the branches should be laid upon the earth,
that they may receive warmth from below, and the covering should
be thick enough to exclude the cold air. Attempts to proteét the
fruit buds by encasing them in non-conduéting substances, without

312 The Peach and NeCarine.

bending down, have generally proved failures. Covering with earth
has been tried, but the moisture often rots the buds.

2. As the limbs of the Peach soon become quite rigid, while the
roots are more flexible, a more successful mode has been adopted :
When the young trees are set out, the principal roots are extended
in opposite directions and the others are kept cut off. This enables
the trees, when the earth is partially dug away, to turn as on an
axle by a slight twisting of the roots, so that it may be easily laid
upon the ground. If trained flat or fan-shaped, it is easily covered.

3. A third mode has been successfully adopted in some of the
Western States. The trees are planted in a row and the branches
trained horizontally in opposite directions. Posts are set between
the trees four or five feet high, and the tops conne¢ted by strong
horizontal poles. On the approach of winter, rafters are placed on
each side against these poles, so as to form a rather steep roof. The
outer limbs may be bent under the rafters, if necessary. The whole
is then covered with rough or cheap boards, and with two or three
inches of earth. At the approach of warm weather in spring, the
covering is partly removed to admit air and prevent the rotting of the
buds, and the whole is taken off as soon as there is no danger from
frost. The use of corn fodder laid on the rafters about two feet
thick would be easier, and would probably answer an excellent pur-
pose.

The earliest and hardiest sorts should be seleéted for these expe-
riments, among which may be named Cooledge’s Favorite, Hale’s
Early, Serrate Early York, Cole’s Early Red, and Early Barnard.

VARIETIES.

While the Pear and Apple are chiefly affected by the influence of
soil, the variations in the quality of the Peach result mostly from the
effects of climate. Fine American varieties are pronounced worth-
less in England. In this country, some, often delicious, are of little
value in unfavorable seasons. Some which succeed finely as far
south as Philadelphia, lose much by removal to Western New York,
from the slightly diminished warmth of the summers.

A large number of seedlings of high quality have been produced
in this country, but as they vary but slightly and do not excel other
named and known sorts, it becomes desirable not to extend the
present list, unless by those decidedly superior to existing first-rate
varieties. The similazity in quality, and the comparative shortness
of the fruit season, render a small selection sufficient for ordinary

The Peach and Nectarine. 313

collections. Hence, the main objeét of the following descriptive list
is to define the characters of described or well known sorts, and

point out those most worthy of cultivation in our climate.

SYNOPSIS OF ARRANGEMENT.

The fruit of different varieties of the peach is marked with but
few distinctive characters. A similarity in outline, texture, color,
and flavor, more nearly than exists in the apple, pear, and some
other kinds, renders it necessary to resort to other points of dis-
tinction. The peach presents facilities for this purpose not found:
in other fruits.

1. The Drvistons are founded on the adherence or separation of
the flesh from the stone, distinguishing clingstones and freestones ;
or more properly, on the firm or melting texture of the flesh, indi-
cated by the terms Javies and melters.

2. The Divisions are sub-divided into C/asses, embracing fa/e or
light-colored flesh, and deep-yellow flesh.

3. The Sedzons are founded on the glands of the leaves. Section
I. comprehends those whose leaves are deeply and sharply serrate
(or cut like saw-teeth), and having no glands (or gum-like minute
knobs) at the base (Fig. 355). Seétion II. contains those whose
leaves are crenate or serrulate (with shallower and more rounded
teeth), and having globose
glands (Fig. 356). Section
III. includes all those
whose leaves are crenate
or serrulate, having reni-
form or kidney-shaped
glands (Fig. 357). “The
form of the glands,” ob-
serves Lindley, “as well
as their position, is perfect-
ly distinét; they are fully
developed in the month of
May, and they continue to
the last permanent in their chara¢ter, and are not affected by culti-
vation. The globose glands are situated, one, two, or more, on the
foot-stalks, and one, two, or more, on the ¢/As or points of the serra-

. 14

Fig. 356. Fig. 357.

314 Peaches.

tures of the leaves. The reniform glands grow also on the foot-
stalks of the leaves, but those on the leaves are placed within the
serratures, connecting, as it were, the upper and lower teeth of the
serratures together; their leaves, when taken from a branch of a
vigorous growth, have more glands than the leaves of the globose
varieties. It will, however, sometimes happen that glands are not
discernible on some of the leaves, especially on those produced on
weak branches; in this
case, other branches must
be sought for which do
produce them.”

4. The sections thus
formed are each divided
into two szvd-secions, the
first embracing those
which have /arge flowers,
as in Fig. 358; and the
second including such as bear swad/ flowers, Fig. 359. The sub-
seCtions are in most cases distinctly marked; but a few doubtful
intermediate flowers may be immediately referred to one or the
other by the color of the petals, the smaller being reddish or
pink, and the larger nearly white, or with light margins.

Fig. 358. Fig. 359-

DIVISION I—FREESTONES OR MELTERS.
CLAss I—FLESH PALE OR LIGHT COLORED.
Sefion I. Leaves serrated, without glands.

Belle de Vitry. (Admirable Tardive.) Size medium, approaching
oblate ; apex depressed, suture deep ; skin nearly white, ting
and marbled with bright and dull red ; flesh rather firm, red at the
stone, juicy and rich. Flowers small. Quite late, or last of Sep-
tember. This is quite distinct from the Late Admirable, which
ripens two weeks earlier; and from the Early Admirable, often
known by the name of Belle de Vitry, and which ripens six weeks
earlier. Both of the latter have crenate leaves with globose
elands.

Deuble Mountain. (Double Montagne.) Medium in size, roundish,
narrow at apex; surface pale greenish white, with a slight soft red
cheek, marbled darker; flesh white to the stone, delicate ; stone
ovate and rugged. Flowers small. Ripens at the end of sum-
mer. French.

Freestones or Melters. S15

Early Anne. (Green Nutmeg.) Rather small, round ; surface green-
ish white, becoming nearly white, sometimes faintly tinged with
red to the sun; flesh white to the stone, sweet, pleasant, with a
faint mingling of a vinous flavor. Stone light colored, small,
uncommonly smooth. Shoots with alight greencast. Very early.
The tree at the north is very tender, and the young shoots are
often winter-killed, which, with its slow growth and deficient pro-
ductiveness, render it unprofitable for general cultivation. Flow-
ers large, white. English, old.

The Sweetwater (serrate-leaved) is a seedling of the Early Anne
but twice its size, resembling it in general character; ripening a
week later, and being too tender at the North, and a miserable
bearer, it is of little value.

The Sweetwater of Downing has globose glands, and is a distinét
fruit—which see.

Early Chelmsford. (Mammoth.) Large, roundish, suture clear
round, deep on one side; white, with a bright red cheek; flesh
white, juicy, melting, slightly vinous, excellent. End of August.
Succeeds well North and South.

EARLY TILLOoTSON. Size medium; round, or nearly globular ;
thickly dotted with red on a nearly white ground in the shade,
dark deep red in the sun ; flesh whitish, red at the stone, to which
the flesh partially adheres, juicy, rich, high flavored, more of a nut-
meg and less of a vinous flavor than the Serrate Early York, and
ripening about the same time or a few days earlier, or the early
part and middle of August. Flowers small. Its time of maturity
is often somewhat variable, even on the same tree. The young
trees are of slow growth, and the leaves liable to mildew, from
both of which it gradually recovers as the tree advances in size.
Origin, Cayuga co., N. Y. Succeeds well and is very valuable
at the South, where it ripens in June.

Emperor of Russia. (Cut-leaved, Serrated, Unique.) Fruit large,
approaching oblate, one half more swollen ; surface rather downy,
dull yellowish white, with a dark red cheek ; flesh yellowish white,
rather firm, rich, high flavored. Flowers small. End of sum-
mer. Although the flavor is first-rate, it is a poor grower and a
poor bearer. Origin, New York.

Fulkerson. Medium, obtuse, roundish; suture extending half
round, sides unequal, skin whitish, witha rich red cheek; flesh
whitish, red at stone, juicy, rich, sweet. Last half of August.
Ohio.

Gorgas. Rather large, roundish, apex pointed, skin yellowish white,
clouded with red to the sun, suture indistinét, cavity large; flesh
whitish, stained at stone, juicy, rich, of excellent quality. Late in
September. Philadelphia, Penn.

316 Peaches.

Magdalen of Courson. (Madeleine de Courson, Red Magdalen,
True Red Magdalen, French Magdalen, Madeleine Rouge.)
Medium size, or rather small, round, slightly oblate, suture deep
on one side ; surface nearly white, with a lively red cheek ; flesh
white, slightly red at the stone, juicy, rich, vinous. Rather early,
or last two weeks of August. French, old. The genuine sort
is little known in this country. Flowers large.

Malta. (Italian.) Rather large, roundish, slightly flattened, suture
broad, shallow, surface pale dull green, blotched and spotted with
dull purple next the sun ; flesh greenish, slightly red at the stone,
very juicy, melting, rich, with an excellent sub-acid, vinous flavor.
Ripens end of summer. A moderate bearer. Shoots slightly
liable to mildew. A spurious sort with globose glands, and of
inferior quality. Has been generally disseminated in this coun-
try. Flowers large.

Noblesse. (Vanguard, Mellish’s Favorite.) Large, round-oblong or
oval, slightly narrower at apex, and terminated by a short acute
point ; skin pale green, clouded and shaded with light dull red to
the sun; flesh pale greenish white to stone, very juicy, with a very
rich high flavor. Tree of rather slow growth and liable to mildew,
the only drawback on the value of this excellent peach. Ripens
end of summer and the beginning of autumn. English. Flowers
large.

Rep RARERIPE. (Early Red Rareripe, Large Red.) Rather large,
globular, broad, and depressed, suture broad and deep, passing
nearly round the fruit; skin nearly white, with red dots in the
shade, and a rich dark red cheek in the sun ; flesh whitish red at
the stone, juicy, rich, and high flavored. Ripens during the last
two weeks of summer. Flowers small. Resembles the Royal
George, but superior in quality. Both are subject to mildew of
the leaves.

Royal Charlotte. Rather large, approaching ovate, base slightly
wider than apex, suture moderate ; skin pale greenish white, with
adeep red marbled cheek ; flesh white, pale red at the stone,
juicy, rich, fine. Flowers small. First of autumn.

Royal George. (Early Royal George.) Rather large, globular,
broad and depressed, or inclining to oblate ; suture deep at apex,
passing two-thirds round the fruit; skin nearly white, thickly dot-
ted with red, with a broad, deep, rich red, slightly marbled cheek ;
flesh whitish, very red at the stone, juicy, and rich. Ripens a
week or two before the end of summer. Flowers small. A
moderate bearer. Shoots liable to mildew.

SERRATE EArty YorK. (True Early York, Early York of Down-
ing, Early Purple evrexcows/y.) Size medium, roundish-oval,
suture slight; dotted with red on greenish white in the shade,
dark red to the sun; flesh very tender and full of juice, rich, with

Freestones or Melters. Bard

a faint mingling of acid. Quite. early, or middle of August.
Growth rather free for a serrate-leaved peach. Very productive,
and from its earliness of great value. Differs from the Large
Early York by its large flowers, cut-leaves, oval fruit, and earlier
maturity. Flowers large.

Walburton Admirable. Large, roundish, greenish white, dark red
in sun; flesh white, red at stone, juicy, sweet. Middle and last
of September. English.

Section If, Leaves crenate, with globose glands.

Astor. Large, slightly oblate, apex slightly depressed, suture dis-
tinct ; surface nearly white, with a deep red cheek, stone small;
flesh very juicy, sweet, good. Flowers large. Ripens end of sum-
mer. Origin, New York.

Barrington. Large, roundish-ovate, apex rather pointed, suture on
one side, moderate ; skin nearly white, with a deep red, marbled
cheek ; flesh slightly red at the stone, juicy, rich, and of high
quality. Flowers large. Ripens early in autumn. Does not
attain its full flavor north of New York city. English.

BELLEGARDE. (Galande, Smooth-leaved Royal George, Violette
Hative of some, Red Magdalen erroneously.) Size medium or
large, round, regular; suture shallow, deepest at apex, with a
slight projecting point; skin nearly white, with a faint tinge of
green, and a rich red cheek, often streaked darker ; flesh slightly
red at the stone, a little firm, melting, juicy, rich, and of fine flavor.
Stone rather large. End of summer. French. Flowers small.

Carpenter's White. Very large, round, white, slightly greenish ;
flesh white to the stone, juicy, melting, rich, excellent. Middle
of October, promises well for market. Vigorous and productive.
New York city.

CoLE’s EARLY RED. Size medium, roundish, suture small, skin
mostly mottled with red, with dark red on the sunny side; flesh
juicy, rich, with a pleasant and fine flavor, hardly first-rate in
quality. Flowers small. Valuable for its great produ¢tiveness
and early maturity, ripening nearly as early as the Serrate Early
York. American.

COOLEDGE’S FAVORITE. Rather large or medium, roundish, largest
on one side; suture distin¢t at apex ; skin nearly clear white, mot-
tled with red dots in the shade, and with a brilliant deep scarlet
cheek in the sun; flesh very melting and juicy, with a rich, faintly
acid flavor. Ripens about the middle of August. Flowers small.
Origin, Watertown, Mass.

Druid Hill. Very large, roundish, cavity rather narrow, suture
slight, with a distin¢ét but scarcely prominent point at apex; sur

318 Peaches.

face pale greenish white, clouded with red towards the sun; flesh
greenish white, purple at the stone, juicy, with a rich, very good
flavor, stone long and rather compressed, much furrowed. Flow-
ers small. Ripens quite late, or latter part of September. Origin,
Baltimore.

Early Admirable. (Admirable, Belle de Vitry erroneously.) Size
medium, nearly round, skin nearly white, with a red cheek; flesh
red at the stone, juicy, rich, sweet, fine. Quite early, ripening
immediately after Serrate Early York. Flowers large. French.

Favorite. Large, oblong, or oval; skin rather downy, much covered
with red, very dark towards the sun; flesh red at the stone, a
little firm, juicy, with a good, vinous, but not rich flavor. Flowers
small. Hardy and very productive. Ripens medium or rather
late, or about the second week of September. Glands of the
leaves very small, obscure, or none. American.

Fays Early Ann. A seedling from the old Early Ann, glandular,
thrifty, hardy, very productive ; fruit greenish white, rather small,
of good and agreeable flavor. Ripens with the Tillotson, and
valuable for its earliness.

Foxs Seedling. Round, slightly compressed, cavity narrow, white,
with a red cheek; juicy, sweet, good. Flowers small. Season
medium or rather late. New Jersey.

GEORGE THE Fourtu. Large,round, suture deep and broad, one-
half slightly larger ; skin nearly white in the shade, dotted red
with a deep red cheek; flesh slightly red at the stone, melting,
juicy, rich, excellent. Flowers small. Ripens at the end of sum-
mer. Branches rather more diverging than usual, leaves pale
green, often glandless. Crops moderate, one cause of its excel-
lence. Origin, New York.

Green Catharine. Large, round, pale green, with a red cheek ; flesh
bright red at the stone, tender, juicy, rather acid. Season rather
late, does not ripen rich as far north as the forty-third degree of
latitude. Flowers small.

GRossE MIGNONNE. Large, roundish, slightly oblate, apex de-
pressed, with a deep suture ; skin tinged with greenish yellow,
mottled with red, and with a purplish red cheek ; flesh reddened
at the stone, juicy, with a very rich, high, and somewhat vinous
flavor ; stone small, very rough. Early, the last two weeks of
August. Of French origin. Flowers large. The peach usually
cultivated in this country under this name, although an excellent
variety, is not the genuine Grosse Mignonne, but differs in its
small flowers.

HAINES’ EARLY RED. Medium, round, flattened at apex, suture
distinct, skin whitish, with a deep red cheek ; flesh whitish, juicy,

Ireestones or Melters. 319

melting, sweet, excellent. Middle to end of August. Flowers
small.

HALEs’ Earty. Medium, nearly round, skin mottled red, dark
red cheek ; flesh white, melting, juicy, and high flavored, free from
the stone. Flowers large. Last of July and first of August.
Tree vigorous, healthy, an abundant bearer, ripening ten days or
two weeks before any other good variety.

Hastings Rareripfe. Rather large, roundish, sometimes. slightly
flattened, skin yellowish white, shaded purplish red ; juicy, excel--
lent. Middle of September. Flowers small.

Jones Early. Medium, roundish, suture shallow, distinét ; yellow-
ish white, with pale red; flesh slightly reddened at stone, juicy,
rich, excellent. Twentieth of August. Staten Island, N. Y.

LARGE EARLY YorK. (Early York, Honest John.) Large, round-
ish, inclining to oblate in fully grown specimens, nearly white in
the shade, with red dots, and with a deep red cheek to the sun;
flesh nearly white, fine grained, very juicy, with mild, rich, excel-
lent flavor. Flowers small.

The NEw York RARERIPE (a name which has been more or less
applied to nearly all the early red peaches sent to New York
market), or Livingston’s New York Rareripe, is usually regarded
as identical with the large Early York, but the late T. Hancock,
of Burlington, considered them distin¢ét, the New York Rareripe
being rather superior, and ripening three days later.

Late Admirable. (La Royale, Bourdine, Téton de Venus, Judd’s
Melting, Motteux’s, Late Purple zzcorvrectly.) Quite large, round-
ish, inclining to oval, with a deep suture extending nearly round,
and an acute swollen point at the apex; surface pale yellowish
green, with a pale red cheek, marbled with darker red; flesh
greenish white, red at the stone, juicy, delicate, flavor excellent.
Flowers small. Season rather late. Of French origin.

LATE RED RARERIPE. Large, roundish-oval, apex marked with a
depressed suture and sunken point; skin rather downy, pale
greyish yellow, spotted and thickly marbled, deep dull red to the
sun, and with fawn-colored specks ; flesh white, deep red at the
stone, juicy, with a very rich and high flavor. The fruit is dis-
tinguished by its peculiar greyzsh cast. Flowers small. Season,
the first two weeks of autumn. American.

Moores Favorite. Large, roundish, white, with a blush; flesh
white, rich, vinous. Stone small, free. Early in September.
Mass.

Morris Red Rarerife. Large, roundish, apex slightly depressed,
suture moderate, distinét ; surface greenish white, with a bright
rich red cheek ; flesh greenish white, quite red at the stone, juicy,

20 Peaches.

Us

sweet, rich. Flowers small. Season, end of summer. Origii,,
Philadelphia. Differs from George IV. in its darker leaves,
heavier crops, more even fruit, inferior flavor, and in ripening a
few days later.

Morrisania Pound. (Hoffman’s Pound.) Very large, nearly round,
surface dull greenish white, with a brownish red cheek ; flesh pale
yellowish, juicy, tolerably rich. Late. Flowers small. Origin,
New York.

NIVETTE. Large, roundish, sometimes slightly oval, suture slight,
apex but little depressed ; surface. light ‘yellowish green, with a
faint red cheek ; flesh pale green, varying from pink to deep red
at the stone, juicy and melting, and with a very rich flavor. Sea-
son medium, immediately preceding or ripening nearly with Mor-
ris White, and one of the best af its season for the north. Flow-
ers small. Of French origin.

OLDMIXON FREESTONE. Large, roundish, slightly oval, one side
swollen, suture visible only at apex; cavity shallow ; surface a
pale yellowish white, marbled with red, with a deep red cheek
when fully exposed ; flesh deep red at the stone, tender, rich,
excellent. Season medium, or the first of autumn. Flowers
small. Succeeds well in all localities, and has few equals as a
variety for the North, to succeed the early peaches.

President. Large, roundish-oval, with little suture; skin very
downy, yellowish white, with a tinge of green, and a dull red
cheek ; Hesh nearly white, deep red at the stone, very juicy, and
with a high flavor; stone rough, to which the flesh partially
adheres. Flowers small. Ripens a little later than Morris White,
or middle of September.

Scott's Early Red. Medium size, roundish, suture distin€t, mode-
rate ; skin nearly white, mottled and cov ered with red; flesh very
juicy, with a rich, fine flavor. Flowers small. Rather early, or
end of summer. New Jersey.

Scott's Neéiar. Large, roundish-oblate, bright red on pale yellow;
flesh white, sweet, “excellent. Early in September.

Stetson’s Seedling. Large, roundish, suture indistinct, crimson on
greenish w hite ; flesh “white, pink ‘at the stone, juicy, rich, excel-
Tent. Last half of September. Mass.

Stump the World. Large, slightly oblong, red cheek ; flesh white,
with an excellent flavor, free from the stone. Flowers small.
Ripens middle of September, just after Oldmixon Freestone,
which it resembles in size, appearance, and flavor.

Sweetwater, Early. (Downing.) Medium, roundish, suture slight,
skin whitish, rarely with a faint blush ; flesh white, slightly stained
at stone, juicy, sweet, melting, agreeable. Ripens with ‘Tillotson
and Serrate Early York. Flowers large.

——s

Freestones or Melters. 321

Troti’s Early. (Troth’s Early Red.) Small, round, red; flesh
white, red at stone, not of first quality, but esteemed as a valuable
early market variety—freestone. Flowers small. [Early in
August.

VAN ZANDT’S SUPERB. Size medium, roundish, one-half larger,
suture slight; skin nearly white, with a beautifully dotted red
cheek ; flesh whitish, tinted with red at the stone, juicy, sweet, of
fine pleasant flavor. First of autumn. Origin, Flushing, Long
Island. Flowers small.

Walter's Early. Rather large, roundish, surface nearly white, with
arich red cheek; flesh whitish, touched with red at the stone,
juicy, sweet, of fine flavor. Ripens the last week of summer.
Flowers small. A native of New Jersey, and is a valuable peach
at the North.

WaRD’s LATE FREE. Large, not quite of the largest size, round-
ish, surface dull yellowish white, with a red cheek, nearly the color
of the Oldmixon Free, but not so clear nor bright; flesh nearly
white, of excellent flavor. One of the finest late peaches of the
Middle States. Flowers small.

Washington. (Washington Red Freestone.) Large, somewhat
oblate, with a broad, deep suture passing nearly round; skin thin,
yellowish white, with a deep crimson cheek; flesh nearly white,
tender, juicy, sweet, rich. Stone small, to which the flesh slightly
adheres. Rather late. Flowers small. Origin, New York.

White Imperial. Rather large, roundish, often slightly oblate,
depressed at apex, suture moderate, surface pale yellowish white,
often with a faint tinge of green; slightly tinged and sometimes
striped with light purple to the sun; flesh very juicy, delicate,
sweet, excellent. Flowers small. A uniform moderate bearer,
and a valuable peach at the North, but worthless in Virginia.
Ripens rather early, or latter part of August. Origin, Cayuga co.,
NY

Setion 11[. Leaves with reniform glands.

Baldwin's Late. Large, oblong, pointed at apex, greenish white,
with a slight red cheek ; flesh firm, juicy, good. End of Odtober,
keeping well. Flowers small. Southern Alabama.

Baugh. Medium, roundish, slightly pointed, suture obscure ; flesh
yellowish white, quite white at the stone, melting, juicy, with a
sweet, pleasant flavor—free from the stone. First of Oétober.
Georgia.

BrEVOORT. (Brevoort’s Morris, Brevoort’s Seedling Melter.)
Medium or large, round, and slightly oblate, suture distinét, deep
at apex ; skin nearly white or with a faint dingy hue, with a bright
red cheek ; flesh rather firm, slightly red at stone, rich, sweet, and

14*

322 Peaches.

high flavored. Flowers small. First of autumn. Moderately
and uniformly productive. Origin, New York.

Chancellor. (Late Chancellor, Noisette.) Large oval, suture dis-
tinct ; skin nearly white, with a dark crimson cheek; flesh deep
red at the stone, with a rich, vinous flavor, stone oblong. Flowers
small. Late. Of French origin.

Columbus Fune. Medium to large, flattened at apex, skin pale yel-
lowish white, with a rich, red cheek; flesh slightly reddened at
stone, melting, of excellent flavor. Flowers small. Georgia,
where it ripens the twentieth of June.

Early Newington Freestone. Size medium, roundish, one-half
always larger, suture distin¢t, surface nearly white, dotted and
streaked with red, the cheek a rich red; flesh white, red at the
stone, at first wholly adhering, but as it ripens, partially separating
from it, juicy, rich, fine. Flowers small. A valuable early variety,
ripening immediately after the Serrate Early York.

Early Purple. (Pourprée Hative, Pourprée Hative 4 Grands Fleurs.)
Size medium, globular, depressed, a deep suture across the apex ;
skin light yellow, with a mottled, purplish red cheek ; flesh red at
the stone, melting, juicy, with a high flavor; stone broad and
rough ; season early, or middle or latter part of August. Flowers
large. Rare in this country. The Serrate Early York has been
propagated under this name in portions of this country, and the
Grosse Mignonne in Europe ; from both of which it differs in the
glands of its leaves.

Henry Clay. Very large, deep purple in sun; flesh greyish white,
delicate, tender, peculiar flavor. First of August at the South,-
September at the North. Miss.

Fones’ Large Early. Large, roundish, flattened at ends, suture
deep, skin white, shaded deep crimson ; flesh white, pink at stone,
juicy, rich, excellent. Middle of August. Staten Island, N. Y.

Kenrick’s Heath. (Freestone Heath.) Very large, oblong, suture
slight, apex pointed ; surface pale greenish white, with a purplish
red cheek ; flesh deep red at the stone, rather coarse, very juicy,
sub-acid, often poor; when well grown on some localities, it
proves a good sub-acid peach. Flowers small. Season medium,
or rather late. New England. Valued for drying.

Lady Parham. Large, roundish, suture distinét, yellowish white,
downy; flesh pale, red at the stone, firm, with a rich, vinous
flavor. October. Georgia.

La Grange. Large, oblong, surface pale greenish white, rarely
tinged with red by the sun; flesh juicy, with rich, fine flavor.
Flowers small. Quite late. Origin, Burlington, N. J., and does
not attain a fine flavor much further north.

Freestones or Melters. 323

Montgomery's Late. Large, round, skin downy, yellowish white,
with a dull red cheek ; flesh whitish, red at stone, juicy, melting,
very good. September. Ga.

Morris Wuite. (Morris’ White Rareripe, White Rareripe, Lady
Ann Steward.) Rather large, roundish, or roundish-oval, often
obscurely obovate or a little larger towards the apex, suture small ;
surface rather downy, of a pale creamy white at maturity, rarely
tinged with purple to the sun; flesh slightly firm, wholly white,
very free from the drab stone, melting, juicy, with a good, rich
flavor, hardly of the highest quality at the North, better in the
Middle States; very popular everywhere. Season medium, or
early in autumn.

Cole’s White Melocoton, as usually cultivated, is a synonym; but
when genuine, is quite distinét, according to the late T. Hancock,
being larger, heavier, and rounder, and ripening two weeks later.
Flowers small.

President Church. Large, roundish-oval, suture slight, pale red in
shade, dark red in sun, handsome ; flesh white, pale red at stone,
very juicy, melting, and of delicious flavor. Middle of September.
Georgia.

Scott’s Magnate. Large, roundish-oblate, pale yellow, with a dark
red cheek ; flesh white, very good. Early in September.

Snow. Large, globular, suture distinct only at apex; skin thin,
wholly white ; flesh white to the stone, juicy, sweet, rich. First
of autumn. Flowers small. Very variable, sometimes worthless
for the table. A beautiful peach for preserving.

“Strawberry. (Rose.) Size medium, oval, cavity deep, suture pass-
ing half round, surface mostly marbled with deep red ; flesh whit-
ish, melting, rich, of fine flavor. Flowers small. Early.

Ciass I].—FLESH DEEP YELLOW.
Section I. Leaves crenated, with globose glands.

Baltimore Beauty. Rather small, round-oval; skin deep orange,
with a bright red cheek; flesh yellow, red at the stone, sweet,
good, mealy when over ripe. Quite early. Flowers large. Origin,
Baltimore, where it is good, but it proves of third-rate quality at
the North. ‘

BARNARD. (Early Barnard, Yellow Barnard.) Rather large, round-
ish, suture distinét, mostly covered with dark brownish red ; flesh
deep yellow, red at stone, juicy, rich, very good. Tree hardy and
a great bearer. Flowers small. This is a seedling of the Yellow
Alberge, which it much exceeds in quality.

CRAWFORD’s EARLY. (Early Crawford, Crawford’s Early Melo-

24 Peaches.

Os

coton.) Very large, oblong-oval, sometimes round-oval; apex
with a prominent point, suture shallow, surface yellow, with a red
cheek ; flesh very juicy, rich, slightly sub-acid, of good but not
the highest flavor. End of summer and beginning of autumn.
Productive. Flowers small. Ranks very high in the Northern,
Middle, and Western States, as a market variety. Origin, New
Jersey.

CrRAWFORD’s LATE. (Crawford’s Late Melocoton.) Very large,
roundish, suture shallow, distinét; surface yellow, with a broad,
dark red cheek; flesh red at the stone, rich, juicy, vinous, hardly
first-rate. Quite late, or latter part of September. Flowers
small. Origin, New Jersey. The common Red Cheek Melo-
coton is cultivated in some localities under this name. Often a
poor bearer.

Hatch. Roundish, pointed, suture shallow, red on deep yellow;
sweet, excellent. First of September. Conn.

JAQUES’ RARERIPE. Very large, roundish, slightly oblate, suture
distinG, one side slightly larger, surface a little uneven ; surface
deep yellow, variously shaded with red; flesh deep yellow, red at
the stone, of good but not of the highest flavor. Shoots diverg-
ing. Flowers small. Ripens at the end of summer. Origin,
Mass.

Lincoln. Large, roundish, suture large, skin downy, mostly dark
purplish red; flesh tinged with red at stone, juicy, excellent.
Through September. Mass.

Merriam. Very large, roundish-oval, with a bright red cheek;
melting, juicy, sweet, rich. First of October.

Mrs. Poinsette. Large, globular, skin yellow, brown to the sun ;
flesh juicy, melting, rich, excellent. South Carolina, where it
ripens early in August.

Poole’s Large Yellow. Large, roundish, suture half round, dark red
on deep yellow ; flesh yellow, red at stone, rich, juicy, very good.
Last of September. Near Phila., Pa.

Red Cheek Melocoton. Large, roundish-oval, with a point at apex ;
surface yellow, with a deep red cheek; flesh red at the stone,
juicy, with a good, rich, vinous flavor, not of first-rate quality.
Ripens rather late, or during the last half of September, in the
Middle States about the first of autumn. Flowers small. Exten-
sively cultivated as a market peach.

Reeves Favorite. Large, roundish-oval, pointed, with a fine red
cheek ; melting, vinous, good. Middle of September. N. J.

Scotr’s NoNPAREIL. Large, roundish, slightly oblong, surface
deep yellow with a red cheek, resembling Crawford’s Late, but

Freesto.twes or Melters. 325

sweeter. Flowers small. Origin, Burlington, N. J], where it
ripens about the 12th of Sept.

Tufts Rareripe. Medium, roundish, with a bright red cheek, melt-
ing, sweet, rich. Last half of September.

Yellow Alberge. (Purple Alberge, Yellow Rareripe erroneously.)
Size medium, roundish, suture distin¢ét, passing half round ; skin
yellow, with a deep purplish red cheek; flesh deep red at the
stone, juicy, sweet, pleasant, of moderate flavor.

Yellow Admirable. (Abricotée, Admirable Jaune, Orange Peach,
‘Apricot Peach.) Large, roundish-oval, suture small, and on one
side only ; surface wholly yellow, or faintly reddened next the
sun ; flesh slightly red at the stone, firm, and rather dry; flavor
sweet and agreeable, stone small; season very late. Flowers
large. Of French origin. Adapted to the Middle States.

YELLOW RARERIPE. (Large Yellow Rareripe.) Large, roundish,
suture a little sunken, extending more than half around, with a
small point at apex; skin deep orange yellow, with a rich red
cheek with faint streaks ; flesh deep yellow, red at the stone, juicy,
melting, with a very good vinous flavor. Stone small. End of
Aug. Flowers small.

Setion II, Leaves with Reniform Glands.

BERGEN’S YELLOW. Very large, round, slightly oblate ; suture dis-
tinct, passing more than half round; surface deep orange, with a
broad deep red cheek; flesh juicy, rich, exeellent. Ripens the
first of autumn. Flowers small. This is perhaps the finest of all
yellow-fleshed peaches. Origin, Long Island, N. Y.

It differs from the Yellow Rareripe in its more oblate form, darker
color, superior flavor, and later maturity, and in its reniform
glands. Tree of feeble growth.

Columbia. Large, roundish-oblate; suture distinét, passing half
way round; skin rough, rather thick, dull dingy red, with spots
of darker red; flesh yellow, rich, juicy, of excellent flavor. Ori-
gin, New Jersey. Ripens early in autumn. Shoots dark reddish
purple. Flowers small.

Smith’s Favorite. Large, roundish; suture deep; deep rich red
on yellow ; juicy, rich, very good, Last half of Sept. Valuable.

Smock Freestone. Large, oval, base rather narrow ; orange red on
yellow ; flesh red at stone ; moderately juicy and rich. First of
Of: Is

Susquehanna. Very large, nearly round; skin rich yellow, with a
red cheek; flesh sweet, juicy, rich, vinous. First to middle of
Sept, Penim

326 Peaches.

DIVISION II.—CLINGSTONES OR PAVIES.
CLaAss J.—FLESH PALE OR LIGHT COLORED.
Section I. Leaves serrated, without glands.

Old Newington. (Newington, Large Newington.) Large, 1ound-
ish, suture slight; surface nearly white, with a fine red cheek,
somewhat streaked with darker red; flesh nearly white, deep red
at the stone; partly melting, juicy, rich. Season, rather late, or
middle of Sept. Flowers large.

A sub-variety, cultivated to a considerable extent in this country,
has globose glands.

Smith's Newington. (Early Newington.) Size medium, roundish-
oval, narrower at apex, one side slightly enlarged; surface pale
yellow, with a lively red cheek, streaked with purple ; flesh bright
red at the stone, juicy, good. Ripens end of summer. Flowers
large.

This is of English origin, and is quite distin¢ét from the Early New-
ington Freestone, a welting (not frm-fleshed) peach, often adher-
ing to the stone.

Setion II. Leaves crenate, with globose glands.

LARGE WHITE CLINGSTONE. Large, round, suture slight, point at
apex small ; skin white, dotted with red, or with a light red cheek
next the sun; flesh very juicy, sweet, rich, and high-flavored.
Season, early in autumn. Flowers small. Origin, New York.

OLDMIXON CLINGSTONE. Large, roundish-oval, suture distinct
only at apex, fruit slightly larger on one side; surface yellowish
white, dotted with red, or with a red cheek ; flesh juicy, rich, with
a high flavor. Flowers small. Ripens first of autumn. This is
one of the finest of clingstone peaches.

Setion ITI. Leaves with reniform glands.

Catherine Cling. Large, roundish-oval, swollen most on one side,
with a small point at apex; surface pale yellowish green, thickly
dotted and with a cheek of red, with darker streaks ; flesh firm,
dark red at the stone, juicy, rich, fine. Season late. Flowers
small. Of English origin. The fruit of this variety, and of the
Old Newington, and Oldmixon Cling, considerably resemble each
other, but all differ in the glands of the leaves.

Chinese Cling. Large, globular, suture shallow ; fine red on yellow-
ish white; flesh white, red at the stone, rich, vinous, excellent.
Middle of Sept.—middle of summer at the South. China.

Donahoo Cling. Very large, roundish, suture deep on one side;

Clingstones or Pavies. 327

creamy white, tinged red in the sun; flesh white to tne stone,
juicy, rich, excellent. Georgia, where it ripens middle of Sept.

Hyslop. Large, roundish-oval; crimson on white; juicy, rich,
vinous. First of Oct.

HEATH. (Heath Cling, White Heath.) Very large, oblong-oval,
the largest specimens nearly round, with a large, conspicuous
point at the apex; suture distinct on one side; surface quite
downy, pale yellowish white, sometimes faintly tinged with red
next ibe sun; flesh exceedingly juicy, becoming melting, with a
sweet, very high, rich, and excellent flavor ; leaves large, wavy,
deep green, slightly crenate. Flowers small. Season very late,
about mid-autumn, and the fruit may be kept nearly till winter.
At the North it matures fully in the warmest seasons only ; and
never attains its full size, which is about three inches in diameter,
unless much thinned on the branches, to effect which a thorough
shortening-in is the best mode. Origin, Maryland. Tree quite
hardy and vigorous. In Southern Virginia, the Heath is rather
an uncertain peach, but when perfect it ripens there the first fort-
night in autumn.

Pavie de Pompone. Very large, roundish-oval, suture distin¢ét on
one side ; a deep red cheek on yellowish white ground ; flesh deep
red at stone, juicy, sweet, good. Flowers large. First of Oét.
French.

Rodman’s Cling. (Red Cine) Large, oblong; red next the sun ;
flesh w hitish, firm, juicy. Last of Sept. Flowers small. Ameri-
can.

Shanghae. Large, oval, flattened, suture distinét, deepened at apex ;
skin greenish’ yellow, shaded pale red ; flesh greenish yellow,
melting, juicy, with a high, vinous flavor. First half of Sept.

CLaAss I].—FLESH DEEP YELLOW.
Section I. Leaves serrate, without glands.

Orange Clingstone. Large, round, suture distin¢t, passing nearly
round, with no point at the apex ; surface deep orange, with a dark
red cheek ; flesh rather firm, rich, juicy, vinous. Season, early
in autumn. Flowers small.

Section II. Leaves with reniform glands.

Blanton Cling. Large, oval, pointed; skin rich orange, with a
slightly reddened cheek ; flesh orange yellow, firm, vinous, good.

LEMON CLINGSTONE. (Kennedy’s Cling, Pine-Apple Cling, Yellow
Pine-Apple) Large, oblong-oval, slightly narrowed at apex, ter-
minated by a large prominent point ; surface deep yellow, with a

328 Neétarines.

dark brownish-red cheek; flesh firm, slightly red at the stone,
with a rich, vinous, sub-acid flavor. Flowers small. Rather late.
Tree produétive, hardy. Origin, South Carolina.

‘T1rpPECANOE. Large, nearly round, slightly compressed ; surface
yellow, with a red cheek ; flesh yellow, juicy, vinous, good. Quite
late. Flowers small. A native of Philadelphia; of little value
much further north. New.

Washington Clingstone. Size medium, roundish ; surface yellow-
ish green, with grey specks, and with a slight tinge of red to the
sun; not handsome; flesh very tender, sweet, high flavored.
Flowers small. Quite late.

CLAss JII.—FLESH PURPLISH CRIMSON,
Sedion I, Glands rentform.

Blood Clingstone. (Claret Clingstone, Blood Cling.) Large, often
very large, roundish-oval, suture distinét; skin quite downy,
dark, dull, clouded, purplish-red ; flesh deep red throughout, firm,
juicy, only valuable for culinary purposes. Flowers small.

The French Blood Clingstone, the parent of the preceding, only
differs from it in its smaller size and large flowers.

The Blood Freestone is much smaller and of no value.

NECTARINES.

The Neétarine being nothing more than the peach with a glossy
skin, the same rules for cultivation will apply equally to both, with
the exception that as its smooth surface renders it eminently liable
to the attacks of the curculio, special attention must be given to the
destrution of this insect.

The neétarine is usually inferior, and has more of the zoyaw fla-
vor than the peach, and the shoots are of smoother and more com-
pact growth.

DIVISION I.—FREESTONES.
CLASS I.—FLESH PALE,
Setion I. Leaves with reniform glands.

Downton. Medium in size, roundish-oval, pale green, with a deep
violet-red cheek; flesh pale green, slightly red at the stone, melt-
ing, rich, excellent. Ripens end of summer. Flowers small.
English.

freestones. 326

Duc de Tellicrs. Rather large, roundish-oblong, apex slightly nar-
rowed, base broad ; pale green, with a marbled purple-red cheek ;
flesh pale red at the stone, juicy, sweet, good. Flowers small.
Rather early, or end of summer.

EARLY VIOLET. (Violet Hative, Aromatic, New Scarlet, Large
Scarlet, Early Brugnon, Violet Musk, Violette Musquée.) Size
medium, roundish, apex slightly narrowed, suture shallow ; skin
with a dark purple red cheek and brown dots, on pale yellowish-
green; flesh whitish, much reddened at the stone; stone round-
ish, moderately rough, reddish or reddish brown ; flesh melting,
rich, high-flavored, and aromatic; of the finest quality. Season
medium or end of summer. Flowers small. Distinguished from
Elruge by its redder flesh and stone, and darker skin.

The Large Early Violet, or Violette Grosse, differs in its larger size
and rather inferior flavor.

ELRUGE. Medium in size, roundish-oval, suture slight, distinct at
apex ; skin a dark red or deep violet on a greenish yellow ground,
with minute brownish dots ; flesh greenish white, slightly, some-
times scarcely stained with pale red at the stone ; juicy, rich, high
flavored ; stone rough, pale. Flowers small. Season about me-
dium, or first of autumn. This is one of the best and most cele-
brated of nectarines.

Hardwicke Seedling. Large, roundish, approaching oval, resem-
bling Elruge ; skin with a violet-red cheek on pale green; flesh
greenish white, slightly reddened at the stone, juicy, rich, high
flavored. Flowers small. Season medium, or end of summer.
English.

New White. Rather large, nearly round; skin white, often a
slight tinge of red; flesh white, tender, juicy, rich, vinous ; stone
small. Flowers large. Season medium, or first of autumn.
English.

ote a White resembles the preceding, but is less hardy and pro-
ductive.

CLAss I].—FLESH DEEP YELLOW.
Section I. Leaves serrate, without glands.

Hunt's Tawny. Nearly medium size, roundish-ovate, narrowed
and pointed at apex, one side slightly enlarged; skin a dark red
cheek on pale orange, with numerous russet specks; flesh deep
orange, rich, juicy, good. English. Flowers small. Valuable
for its early maturity, ripening quite early, or three weeks before
the close of summer. Often mildews badly.

Setion If. Leaves with reniform glands.

Boston. (Perkins, Lewis.) Large, handsome, roundish-oval ;
bright yellow, with a deep red cheek; flesh yellow to the stone,

330 Neéarines.

with a good, pleasant, but not very high flavor. Flowers small.
Season medium, or about the first of autumn. A native of Bos-
ton.

Pitmaston Orange. Large, roundish ovate, base broad, apex nar-
row and pointed; surface with a dark reddish cheek, slightly
streaked at the margin, on rich orange; flesh deep yellow, red at
the stone, juicy, rich, fine. Flowers small. Stone rather small.
Rather early.

DIVISION II.—CLINGSTONES.
CLass I.—FLESH PALE.
SeBion I. Leaves serrate, without glands.

EARLY, NEWINGTON. (Black, Early Black, Lucombe’s Seedling.)
Large, roundish-ovate, one side slightly enlarged, apex pointed ;
skin pale green, nearly covered with bright red and with darker
marblings and dots ; flesh greenish white, deep red at the stone,
juicy, with a fine, rich flavor. Flowers large. First of autumn.

Newington. (Scarlet Newington, Scarlet, Old Newington, Smith’s
Newington, Anderson’s.) Rather large, roundish ; nearly covered
with red and darker marblings, on pale greenish yellow; flesh
deep red at the stone, juicy, rich, vinous, Rather late. Flowers
large. Best when ripened to shrivelling.

Cxiass I].—FLESH YELLOW.
Section I. Leaves with rentform glands.

Red Roman. (Roman, Old Roman, Brugnon Musquée.) Large,
roundish, a little flattened at apex ; skin greenish-yellow, with a
somewhat rough, dull reddish brown cheek, with brown russet °
specks ; flesh firm, greenish-yellow, deep red at the stone, rich,
vinous, high flavored. Flowers large. Season medium or rather
late.

GHAPTER.sN:

THE APRICOT.

Ir is remarkable that a fruit of such excellence as the Apricot, and
ripening from one to two months before. the best early peaches,
should be so little known. Inits natural character, it is more nearly
allied to the plum than the peach, resembling the former in its broad
leaf, and in the smooth stone of its fruit; but downy like the peach,
and partaking largely of its flavor and excellence.

The apricot is budded on seedling apricots, and on peach and
plum stocks. Plum stocks are preferred, and are more especially
adapted to heavy soils ; on light soils, the hard-shelled almond, and
the wild plum, have proved excellent.

The soil should be deep and dry. Young trees have frequently
perished from a wet sub-soil, even where the surface is not unusually
moist. On suitable soils, it is as hardy as most early peaches. The
trees have been commonly planted in the warmest situations, as on
the warm side of buildings, or other sheltered site, facing the hot
sun, where they have blossomed early, and as a consequence, the
crop has not unfrequently been destroyed by vernal frosts. Hence,
a northern or more exposed aspect, would be far preferable. If
trained on a building, the eastern side should be especially avoided,
as a hot morning sun upon frosted buds would be nearly certain
destruétion.

The liability to the attacks of the curculio, and the very common
destruction of the whole crop by this inseét, has led to the erroneous
conclusion that the apricot is not suited to our northern climate.
Several cultivators, as far north as forty-three degrees of latitude, by
a systematic destruction of this insect, and by seleéting a dry
sub-soil, often obtain heavy crops of this delicious midsummer
fruit. The mode of protection is fully described in the chapter on
insects.

332 Apricots.

VARIETIES,

Albergier. (Al\berge.) Small, roundish, slightly compressed, deep
yellow, flesh reddish, firm, with a rather brisk flavor ; stone com-
pressed. Rather late. Leaves with stipules. For preserving.

Black. (Purple Apricot, Noir, Violet.) Small or medium, round ;
pale red where densely shaded, dull deep purple or nearly black
in the sun, surface with a thin down; flesh red near the skin, yel-
lowish at the stone, somewhat fibrous, sweet, slightly astringent,
with a pleasant good flavor. Kernelsweet. Adheres to the stone.
Hardy as an apple-tree, and very productive. A distinét species
(A. dasycarpa) from the other apricots. Ripens with the Breda.
Reproduces itself from the stone. Shoots quite slender, greenish.

There is another quite different apricot, called Violet or Red Angou-
mois ; small, oblong, lighter red, free from the stone. Rare.

BREDA. (Holland, Amande Aveline.) Rather small, sometimes
nearly medium (an inch and a half
diameter), roundish, obscurely four-
sided, suture distinét; surface
orange, with a dark reddish orange
cheek ; flesh deep orange, free from
the stone, rich, and high flavored.
Sweet kernel. . Quite early, or a
week or two after midsummer. Har-
dy for an apricot, and very produc-
tive.

Brussels. Size medium, rather oval,
compressed; pale yellow, dotted
Fig. 360.—Breda. white in the shade, russety brown to
the sun, suture deep at base; flesh

yellow, rather firm, moderately rich. Rather late.

Burlington. Rather large, oblong, suture distinét, skin golden yel-
low, dotted red, and a blush to the sun; flesh yellowish, sweet,
good. Last half of July. N. J.

EARLY GOLDEN. (Dubois’ Apricot.) Small, an inch and a fourth
in diameter, round-oval, nearly smooth, suture narrow, distinct ;
surface wholly pale orange ; flesh orange, moderately juicy, sweet,
good, free from the stone. Kernel sweet. Early, or ten days
before the Moorpark. Hardy, very productive, profitable for mar-
ket. Origin, Dutchess co., N. Y.

Hemskirke. Large, roundish, compressed ; surface orange, with a
red cheek; flesh bright orange, rich, juicy, sprightly. Kernel
bitter. Stone rather small. Resembles Moorpark, but smaller,
a little carlier, and stone not perforate. English.

h)

Apricots. 333

Lafayette. Very \arge, oval, light yellow, marbled red in the sun:
flesh high flavored and excellent. Kipens in August. City of
aN,

Large Early. Size medium, oblong, compressed, suture deep,
slightly downy ; pale orange, with a spotted bright orange cheek,

Fig. 361.—Large Early.

very handsome ; flesh free from the stone, pale orange, rich, juicy.
Ripens at or a little before midsummer. South of France.

Moorpark. (Anson’s, Dunmore’s Breda, Temple’s.) Large (two
inches in diameter), nearly round, slightly compressed; surface
orange, with a deep orange red cheek, and with numerous darker
dots; flesh free from the stone, bright yellowish orange, rather
firm, quite juicy, with a rich, high flavor. Kernel bitter. Stone

perforate, or with a hole lengthwise under one edge, so thata pin -

may be thrust through. Season medium, or two weeks after mid-
summer. Requires the shortening-in pruning recommended for
the peach. English. Old.

Musch. (Musch-Musch.) Rather small, round, deep yellow, with
a slight orange red cheek; flesh yellow, translucent, tender, sweet.
Tree rather tender. Little knowninthiscountry. Origin, Musch,
in Asia Minor.

Orange. (Early Orange, Royal Orange, Royal George, Persian,
Royal Persian.) Size medium, roundish, suture distinct, deep at
base; surface orange, often a ruddy cheek; flesh dark orange,
half dry, partly adhering to the stone—dry and poor unless house-
ripene Stone small, roundish. Kernel sweet. Culinary.
Ripens at midsummer.

334 Apricots.

Preacu. (Anson’s Imperial, Péche, De Nancy.) Very large, slightly
larger than Moorpark, roundish, yellowish orange, with a brown-
ish orange cheek, and mottled with dark brown to the sun; flesh
rich yellow, juicy, with a rich, high flavor. Kernel bitter. Stone
perforate. Ripens about the time of the Moorpark, which it
closely resembles, but is of larger size. Origin, Piedmont.

Red Masculine. (Early Masculine, Brown Masculine, Abricotin,
Abricot Precoce, Abricotier Hatif.) Small, nearly round, suture
distin&t ; bright yellow, with deep orange cheek and red spots ;
flesh yellow, slightly musky, sub-acid; stone thick, obtuse at
ends. Kernel bitter. Flowers rather small. Very early or about
midsummer. Hardy for an apricot. Valuable only for its earli-
ness.

Ringgold. Large, roundish, slightly oblong, light orange, darker in
the sun; flesh yellow, juicy, excellent. Ripens soon after the
Orange. Ga.

Roman. (Abricot Commun.) Medium in size, rather oval, com-_
pressed, suture small or obscure ; surface pale yellow, with a few
red dots to the sun; flesh very fine grained, half juicy, with a
mild pleasant flavor. Kernel bitter. Worthless in England, but
greatly improved by our warm summers. Productive. Season
rather early or medium, or two weeks after midsummer. It is
disseminated in this country under various erroneous names.

The Blotch-leaved Roman differs only in the yellow spot or stain of
its leaves.

Royal. Rather large, round-oval, slightly compressed, suture shal-
low ; dull yellow, faintly reddened to the sun; flesh pale orange,
firm, juicy, sweet, high flavored, slightly sub-acid, free from the
large, oval, nearly impervious stone. Kernel bitter. Ripens a
week before Moorpark, smaller than the latter, and with a less bit-
ter kernel. French.

Shipley’s. (Blenheim.) Large, oval, surface orange; flesh deep
yellow, juicy, rather rich ; stone roundish, not perforate. Kernel
bitter. Inferior to Moorpark, but rather earlier. English.

Texas. Small, round, dark maroon ; flesh juicy and pleasant, astrin-
gent at stone—clingstone. Athens, Ga.

Turkey. Size medium, round, not compressed ; surface deep yel-
low, with a mottled, brownish, orange cheek; flesh pale yellow,
firm, juicy, with a fine mixture of sweet and acid; very free from
stone. Rather late, or middle of August. Somewhat resembles
Moorpark, but differs in being rounder, paler, with an impervious
stone, and sweet kernel.

The Blotch-leaved, or Golden Blotched, is identical with the pre-
ceding, with a yellow spot on the centre of each leaf.

Apricots. 335

White Masculine. (White Apricot, Eariy White Masculine, Abri-
cot Blanc.) Small, roundish, nearly white, rarely a faint reddish
cheek, rather downy ; flesh white, delicate, a little fibrous, ad-
hering to the stone. Kernel bitter. Closely resembles the Red
Masculine, except in color and being rather better, and four or
five days later.

CHAPTER. VI.
THE PLUM.

RAISING THE YOUNG TREES. The plum is propagated by budding
or grafting on seedling plums, For this purpose the stones of such
varieties should be chosen as are of large and thrifty growth ; and
they are to be treated in planting precisely as directed for the peach,
with additional care to prevent the drying of the stones, which
occurs much sooner in consequence of their smaller size and thin-
ner shell. If not cracked, a part only will vegetate the first year,
although many may be made to open by the repeated action of freez-
ing and thawing.

Stocks. On light or unfavorable soils, most of the common varie-
ties produce feeble and slowly growing seedlings ; an excellent sub-
stitute will be found in the larger sorts of the wild plum, sometimes
known as the Canada plum (Prunus Americana). Those varieties
which are found to outgrow this stock, should be worked at the sur-
face of the ground, and when transplanted the place of union should
be set a few inches lower. On strong soils, where the plum grows
freely, the common /Zorvse Plum (a blue, oval, rather acid sort)
makes the best stocks. The French S¢. dfex is similar in cha-
racter, The JZyrebo/an, or cherry plum, although slender in growth,
succeeds better on light, sandy, or gravelly soils, and is also, like
the Canada plum, employed as stocks for dwarfs.

On light soils, the peach has been occasionally employed. A
very few varieties take readily and grow freely, and large healthy
trees have in some instances been produced; but the great uncer-
tainty which attends its use, and the failure with most varieties, indi-
cate the propriety of the rejection of the peach for this purpose.

Grafting, to succeed best, should be done quite early in spring,
before the buds have commenced swelling ; and budding must be
performed while the stocks are at the period of their most vigorous
growth (provided sufficiently matured buds can be found), which is

Red, Purple, or Blue. 337

usually soon after midsummer. If deferred, the bark will not peel
freely, and the buds will not adhere.

The time required to attain a sufficient size for the orchard, varies
much with different sorts. The Imperial Gage, the Washington,
Huling’s Superb, and others, grow rapidly, and usually produce
good trees in two years from the graft or bud; while such slow-
growing plums as the Primordian, Green Gage, and Red Diaper,
require a longer period.

Soil. The best soil, usually, is a strong, rich, clayey loam. On
many light soils the tree grows with less vigor, independently of
which the crop is more frequently destroyed by the curculio, a per-
vious soil affording a more ready place of shelter for the young
insects, on their escape from the fallen fruit. A few varieties are
well adapted to rather dry as well as light lands.

In planting orchards, a suitable distance is one rod apart, giving
one hundred and sixty trees to the acre. The ground should be
manured and kept well cultivated, as the plum, especially when
young, is sensitive to the effects of the weeds and grass of neglected
culture.

ARRANGEMENT OF VARIETIES.

Division I.—ed, Purple, or Blue.

Division II.—Green, White, or Yellow.

DIVISION I.—RED, PURPLE, OR BLUE.

Blue Inperatrice. (Imperatrice.) Size medium, obovate, narrowed
to the base in a somewhat conic neck; skin deep purple, bloom
copious, blue; stalk three-fourths of an inch long, slightly sunk ;
flesh greenish yellow, rather firm, not juicy, rich, sugary ; ripening
very late, and hanging till nearly winter.

The variety known erroneously as the Semzana or Blue Imperatrice
of Boston, and disseminated as such, differs from the true Impera-
trice in its shorter and smaller neck, much shorter and not sunk
stalk, and more acid flavor. It is very productive, and a good
very late culinary sort.

BRADSHAW. Large, obovate, with an obtuse suture on one side,
sometimes with a very slight neck; color dark purple, with a
light blue bloom ; stalk three-fourths of an inch long, cavity nar-

15

338 Plums.

row; flesh a littl coarse, becoming light brownish purple, at
first adhering but becoming nearly free from the stone when fully

Big. 362. —Sredtann

ripe; juicy, good, slightly acid. Tree vigorous, shoots purple,
smooth, ‘Last of August.

Brevoert’s Purple (New York Purple.) Large, oval, suture dis
tin@ at base; skin reddish, with a violet bloom, stalk three-fourths
of an inch long, cavity deep, narrow; flesh soft, juicy, sub-acid,
moderately rich, second-rate. Season medium, Shoots long,
smooth ; tree productive. Origin, New York,

Cherry. (Early Scarlet, Myrobolan.) Small (one inch in diameter),

« round, remotely heart-shaped, bright red, bloom faint; stalk short
and slender; cavity narrow; flesh juicy, slightly fibrous, soft,
melting, sub-acid, not rich, adhering to the oval, pointed stone,
Ripens very early or about midsummer, its only value, This is a
distin® species (Prwaws cereséfere), and is distinguished by its
smooth, slender shoots, small bushy head, and narrow leaves.
There are several varieties.

The Golden Cherry Plum (Market Phin, of Hoffy) is heart-shaped,

Red, Purple, or Blue. 339

yellow, speckled with scarlet in the sun, produétive, and slightly
earlier than the common cherry plum.

Coe’s Late Red, or Red St. Martin. (St. Martin, Saint Martin
Rouge.) Size medium, roundish,
suture distinét on one side, skin
light purplish red, bloom thin, blue ;
stalk three-fourths of an inch long,
scarcely sunk; flesh rather firm,
crisp, rich, vinous. Very late, pro-
duétive, shoots downy. A valuable
© late plum.

CoLumpiA. (Columbian Gage.) Very
large, nearly globular, one side
slightly larger; skin brownish pur-
ple, reddish brown where much
shaded, with many fawn-colored
dots; bloom blue, copious; stalk
one inch long, rather stout; cavity
small; flesh orange, moderately
juicy, rich, rather coarse, free from Fig. 364—Coe’s Late Red.
the small, compressed stone, or ad-
hering at the edge; flavor good. Fruit liable to rot. Season
medium, or end of summer. Shoots downy, stout, blunt, spread-
ing, leaves nearly round.

Corse’s Nota Bene. Rather large, round, surface pale lilac brown,
often dull green in the shade; bloom light blue, copious; stalk
half an fhich joa cavity round ; flesh greenish, rather firm, crisp,
rich, vinous. Very late, very productive, shoots downy.

Cruger’'s Scarlet, (Cruger’s, Cruger’s Seedling.) Medium, approach
ing small, roundish-oval, suture obscure ; surface lively red, or
bright lilac, with numerous yellow dots, pale fawn color in the
shade, bloom thin, bluish; stalk half an inch long, cavity shal-
low ; flesh deep orange, moderately juicy, mild, agreeable, not rich,
good. Season medium. Shoots downy. Hardy, adapted to light
soils, very productive. Origin, New York.

Damson. (Common Damson, Early Damson, Purple Damson, Blue
Damson.) Small, oval (an inch long), purple, bloom thick, blue ;
melting, juicy, sub-acid, partly free from stone. Early autumn.
Profusely productive.

The Sweet Damson is less acid. The Winter Damson is small,
round, purple, bloom copious, with an acid, slightly astringent
flavor ; it bears enormous crops, which hang uninjured till late in
autumn. The Damson makes good preserves. ‘There are several
sub-varieties.

De Delice. Size medium, roundish-oval, with a slight neck; skin
green, marbled and shaded with violet, and covered with a thin

340 Plums.

bloom; stalk three-fourths of an inch long, rather stout, very
slightly inserted ; flesh orange yellow, juicy, melting, with a rich,
sugary, luscious flavor, adheres slightly to the stone. End of
September, and lasts long. Foreign. (Downing.)

De Montford. Size medium, roundish-oval, dull purple, streaked
and dotted with russet; stalk medium, rather stout, not sunk;
flesh greenish, juicy, sweet, and rich—adhering to the stone. Last
of August.

Denniston’s Red. Medium or rather large, roundish-oval, narrowed
to the stalk ; suture passing half round ; surface a fine light red,
with fawn-colored dots ; bloom very thin ; stalk very long, slender,
little sunk; flesh amber-colored, rich, of moderate quality, free
from the small, oval, compressed stone. Season medium, or last
of summer. Shoots smooth. Origin, Albany, N. Y.

Domine Dull. (German Prune, of some.) Size medium, long-oval,
suture very obscure ; skin very dark purple, bloom blue; stalk
three-fourths of an inch long, scarcely sunk ; flesh juicy, becoming
dry, rich, sweet, good. Profusely productive. Rather late.
Origin, Kingston, N. Y.

DuANE’S PURPLE. Very large, oblong-oval, longer on one side;
slightly narrowed towards the stalk ;
skin reddish purple, bloom lilac ; stalk
three-fourths of an inch long, slender,
cavity narrow ; flesh juicy, moderately
sweet, of moderate flavor, adhering
mostly to the stone. Rather early,
ripening last half of August. Shoots
very downy, leaves large, downy be-
neath. Origin, Duanesburgh, N. Y.

Early Tours. (Précoce de Tours, Early
Violet.) Medium or small, deep pur-
ple, bloom copious, blue ; stalk half an
inch long, cavity narrow; flesh dull
yellow, slightly fibrous, rather sweet,
melting, good. Quite early. Shoots
downy.

FELLENBERG. (Italian Prune.) Medium,
oval, pointed and tapering at ends ;
suture small, distinét; dark purpie,
with dark blue bloom; stalk an inch
long, scarcely sunk; flesh greenish
yellow, juicy, sweet, of good quality—
treestone. Last of August.

Fig. 364.—Fellenbderg.

Fotheringham. Size medium, obovate,
suture distin@t ; skin purple in the sun, reddish in the shade, bloom

Red, Purple, or Blue. 341

pale blue ; stalk an inch long; flesh pale greenish yellow, juicy,
sprightly, moderately rich. Rather early. Shoots smooth. Eng-
lish. Old.

Frost Gage. Rather small, round-oval, suture distin¢t on one side ;
skin deep purple, bloom thin; stalk half to three-fourths of an
inch long, scarcely sunk; flesh juicy, sub-acid, becoming sweet,
melting, of fine but not of the highest flavor ; much subject to
black knot. Shoots smooth, rather slender ; tree tall, upright.

GERMAN PRUNE or QUETSCHE. Large, long-oval, curved or
swollen on one side, with a long tapering neck to the stalk ;
~ suture distinét ; skin purple, with a thick blue bloom ; stalk three-
fourths of an inch long, slender, slightly sunk; flesh green, firm,
sweet, pleasant, not rich, free from the very long, flat, slightly
curved or lunate stone; valuable for drying and preserving.
Rather late. Shoots smooth, There are several sub-varieties.

Goliath. Large, roundish-ob-
long or oval, enlarged on one
side; skin deep red, ap-
proaching blue or purple;
bloom thin, blue ; stalk half
or three-fourths of an inch
long, cavity very deep, dis-
tinct ; flesh yellowish, mostly
adhering to the stone, juicy,
coarse, sub-acid. Season
medium. Shoots grey, very
hairy, leaves narrow. Pro-
duétive. Bears early—pro-
fitable.

Highlander. Large, ovate, ir-
regular; deep blue with a
brownish tinge; stalk very
short, slightly sunk ; juicy,
rich, vinous, refreshing, ex-
cellent. End of September. 25 ck

Fig. 365.—Goliath.
Flowell’s Early. Rather small,
oval, slightly angular, suture obsolete; skin light brown, often
greenish yellow in the shade; bloom thin, blue; stalk three-
fourths of an inch long, slender, not sunk ; flesh amber-colored,
juicy, sweet, perfumed, free from the small, oval stone. First of
August. Shoots slender, grey, downy ; tree productive.

Ickworth Imperatrice. Medium or rather large, obovate, purple,
with irregular streaks of fawn color; stalk medium; flesh green-
ish yellow, sweet, juicy, rich, mostly adhering to the rather small
stone. Very late, keeping into winter, becoming dryer and
sweeter. Shoots smooth. English.

342 Plums.

Isabella. Medium in size or large, oval, slightly narrowed to the
base ; skin dark dull red, dotted darker ; stalk three-fourths of an
inch long, a little hairy, cavity moderate ; flesh yellow, rich, juicy,
and slightly adhering to the pointed stone. Shoots quite downy.
Season medium. English.

Ttalian Damask. Size medium, nearly round, slightly flattened at
base ; suture distin¢ét, passing from base to apex; surface violet,
becoming brown ; stalk half an inch long, slender, cavity small,
round ; flesh yellowish green, firm, sweet, high flavored, very free
from the oval, rather thick stone. Season medium. Shoots
smooth.

Judson. Rather small, roundish, slightly oval, base a little flattened,
suture indistinét ; surface a handsome damask or pink, slightly
mottled ; stalk one inch long, slender, cavity small, rather deep ;
flesh juicy, rich, vinous, high flavored, free from the rather large
stone. Ripens first of August. Origin, Lansingburgh, N. Y.

Kirke’s. Size medium, round, suture small; skin dark purple,
bloom thin, blue ; stalk three-fourths of an inch long, cavity slight ;
flesh greenish yellow, firm, rich, free from the flat, broad stone.
Season medium. Shoots smooth. Resembles the Purple Gage
externally. Often spurious. English.

LoMBARD. (Bleecker’s Scarlet.) Size medium, sometimes rather
large, round-oval, slightly flattened at
ends, suture obscure ; skin violet red ;
stalk very slender, half to three-fourths
of an inch long, cavity broad; flesh
deep yellow, pleasant, not rich, but of
fine quality. Rather early or medium
in season, ripening a week or two before
the end of August. Hardy, very pro-
lific, well adapted to light soils—valu-
able. Shoots thrifty, quite smooth or
glossy, bright purple ; leaves crumpled.
Origin, Albany, N. Y.

This is a strongly fixed variety, and has
in many instances produced seedlings
very closely resembling itself.

Mannings Long Blue. (Large Long

Fig. 366.—Lombard. Blue, Manning’s Long Blue Prune.)

Large, long, oval, slightly one-sided,

suture obscure; stalk very long, slender, scarcely sunk; skin

dark purple, bloom thick, blue ; flesh firm, rather juicy, nearly free

from the long, pointed stone. Rather late, ripens gradually.
Shoots smooth. Tree very productive.

Meigs. Large, roundish-oval, suture indistinét, dull reddish purple,
with numerous grey dots; stalk long, slender, curved, slightly

Red, Purple, or Blue. 343

sunk ; flesh greenish yellow, rich, excellent, adhering to stone.
End of September.

Morocco. (Italian Damask erroneously, Early Morocco, Black
Morocco, Early Damask, Black Damask.) Size medium, roundish,
slightly flattened at ends ; suture on one side only, shallow, skin
dark purple, bloom pale, thin; stalk half an inch long, rather
stout; flesh greenish yellow, adhering slightly to the stone, rich,
rather acid, becoming sweet. Not first-rate, but valuable for its
earliness, ripening ten days before the Washington. Shoots
downy. A moderate bearer.

Nectarine. Large, regular, roundish; skin purple, bloom blue ;
stalk half an inch long, stout ;
flesh dull greenish yellow, often
tinged with red, rather coarse,
rich, acid, partly adhering to the
stone. Rather early. Shoots
nearly smooth, leaves broad.
Quite distinét from the Peach
Plum of the preceding class.

Orleans. (Old Orleans, Red Da-
mask, Monsieur.) Size medium,
roundish, suture distinét, slight-
ly larger on one side ; skin dark
red, purple in the sun; stalk
one-half to three-fourths of an
inch long, cavity wide; flesh
yellowish, sweet mixed with :
acid, of second quality in rich- Figs 367.—Weéferine.
ness, pleasant and good. Ra-
ther, early. Shoots downy. There are two or three sub-varie-
ties.

Orleans Early. (New Orleans, Hampton Court, Monsieur Hatif.)
Size medium, round-oval, suture shallow, stalk half an inch long,
stout, or longer and slender; cavity moderate ; skin reddish pur-
ple, slightly marbled ; flesh yellowish green, rather rich. Early in
August.

Wilmot’s Orleans scarcely differs from the Early Orleans.

PEACH PLuMm. (Prune Péche.) Very large, roundish-oblate, regu-
lar, flattened at ends, suture distinét, shallow ; color varying from
salmon to light brownish red; stalk very short, cavity narrow,
shallow ; flesh rather coarse, juicy, sprightly, free from the nearly
round, very flat, much furrowed stone. Shoots smooth. Quality
not very high, moderate bearer, tree somewhat tender. Matures
about ten days before the Washington. Shoots smooth, vigorous.

Pond’s Seedling (English). Very large, ovate, slightly tapering to
stalk ; skin thick, reddish violet, with numerous brown dots, and

344 Plums.

covered with a handsome bloom ; rather coarse, juicy, moderately
rich. Middle of September. Tree vigorous, branches smooth,
greyish. A beautiful showy fruit.

Pond’s Seedling, of Massachusetts, a very distinét sort, is medium
in size, roundish, purple ; flesh yellowish, rather dry, sweet with
acid, flavor moderate or poor. Early. Shoots downy.

Prince Englebert. Large, oblong oval, deep bluish purple, with a
dense bloom; stalk rather slender, with a fleshy ring at base,

Fig. 368.—Pond’s Seedling (English). Fig. 369.—Prince Englebert.

cavity rather deep and narrow; flesh juicy, melting, with a plea-
sant, moderately rich, and very good flavor—freestone. End of
August. Shoots downy. Belgian.

PRUNE D’AGEN ov AGEN DATE. Size medium, obovate, flattened
one side; skin reddish purple, bloom blue; stalk short; flesh
greenish yellow, sweet. Very late, profusely productive. Shoots
smooth, leaves narrow. French. Culinary.

PuRPLE FAVORITE. Size medium, or rather large, round-obovate ;
suture obsolete ; skin brownish purple; bloom thin, light blue ;
stalk three-fourths of an inch long, scarcely sunk ; flesh pale

Red, Purple, or Blue. 345

greenish, juicy, tender, melting, rich, sweet, excellent, free from
the very small, roundish stone. Season about medium, or last
week of August. Shoots nearly smooth, short-jointed, growth
slow, much resembling that of the Red Diaper. Origin, New-
burgh, N. Y.

PuRPLE GAGE. (Reine Claude Violette, Violet Queen Claude.)
Size medium, roundish, slightly flattened at ends, suture distinct,
shallow ; surface violet, bloom light blue; stalk an inch long,
cavity narrow ; flesh rather firm, greenish yellow, rich, sugary, of

Fig. 370— Purple Favorite. Fig. 371.—Purple Gage.

very high and excellent flavor, free from the oval, compressed
stone. Ripens rather late, hanging long, and slightly shrivelling
on the tree. Shoots smooth, resembling those of the Green
Gage. A spurious sort is often disseminated.

Quackenboss. Large, oblong-oval, deep purple, suture faint, stalk
short, slightly sunk; slightly coarse, sprightly, very good, partly
freestone. October. Albany, N. Y.

RED DIAPER. (Diaprée Rouge, Mimms, Imperial Diadem.) Large,
obovate, somewhat necked; skin reddish purple, with a few yel-
lowish specks, bloom light blue ; stalk three-fourths of an inch
long, slender, slightly hairy, little sunk ; flesh pale green, juicy,
melting, rich, of fine flavor; free from the quite small stone.
Season medium or end of summer. Shoots nearly smooth ;
growth slow.

15*

346 Plums.

Red Gage. Medium or rather small, round-ovate, brownish red,
stalk rather slender, cavity narrow; flesh greenish amber, juicy,
melting, rich, mild, sweet, free from the small stone ; flavor un-
usually pleasant and refreshing. Rather early. Shoots dark

Fig. 372.—Red Diaper. Fig. 373.-—Red Gage.

reddish, smooth ; leaves of the young trees deep green, crimpled.
Origin, Flushing, Long Island.

Red Magnum Bonum. (Purple Egg, Red Imperial, Purple Magnum
Bonum, Imperial Violet, Red Egg.) Large, oval, tapering to the
stalk, suture strong, one side swollen; surface deep red in the
sun; bloom thin; stalk an inch long, slender, cavity narrow ;
flesh greenish, coarse, firm, sub-acid ; valuable only for cooking.
Season medium. Shoots smooth. Some sub-varieties are cling-
stones.

RIVERS’ EARLY FAVORITE. Rather small, roundish-oval, with a
shallow suture, nearly black with russet dots, bloom blue; flesh
greenish yellow, juicy, excellent. Very early, immediately suc-
ceeding Primordian, and better in quality. English. New.

Royale. (Royal, La Royale.) Size medium, sometimes rather large,
round, slightly narrower towards the base, or approaching obo-
vate; suture distin¢ét on one side at apex; skin reddish purple,
bloom very thick ; stalk three-fourths of an inch long, cavity nar-
row ; flesh dull yellow, rather firm, melting, juicy, rich, of excel-

Red, Purple, or Blue. 347

lent flavor. Ripens first of September. Shoots very downy,
growth slow, tree spreading, moderately productive. French.

ROYALE HartivE, or “ EARLY RoyAL.” (Mirian.) Size medium,
roundish, slightly wider at base; skin light purple, stalk half an

inch long,

stout, scarcely sunk; flesh amber yellow, with a rich,

Fig. 374.—Xoyale. Fig. 375.—Zarly Royal.

high flavor, nearly free from the small, flattened, ovate stone.
Very early. Resembles Purple Gage, but a month earlier. Shoots
very downy. French. Rare.

RoyaAL Tours. (Royale de Tours.) Large, roundish, suture deep,
half round, one side swollen; a white depressed point at apex;
skin red in the shade, deep violet in the sun, bloom copious, blue ;
stalk half to three-fourths of an inch long, cavity narrow ; flesh
greenish white, rather firm, juicy, rich, high flavored, adhering
closely to the large, oval, flattened stone. Quite early; shoots
quite downy. Valuable for its earliness and good quality. The
genuine sort is very rare. French.

SCHENECTADY CATHERINE. Size small or nearly medium, round-
ish, slightly narrowed to the apex; suture rather shallow; skin
deep purple-violet in the shade, slightly netted on the sunny side ;
stalk three-fourths of an inch long, slender, cavity deep, narrow ;
flesh greenish yellow, melting, sweet, rich, excellent, next to the
Green Gage in quality, ripening last of August. Shoots rather
slender, smooth. Tree extremely hardy, productive, and reliable.

348 Plums.

This is quite a distinét variety, often reproducing itself from seed,
not perceptibly varying from the parent.

Fig. 376.—Royal. Tours. Fig. 377.—Schenectady Catherine.

Sharp's Emperor. Quite large, roundish-oval; skin a bright red,

paler in the shade, bloom delicate; flesh deep yellow, pleasant,
moderately rich. Very productive.
Shoots strong, downy, leaves large.
English. Showy. One of the
best market sorts.

SMITH’S ORLEANS. Large, oval,
slightly wider at base, a little irre-
gular, suture deep on one side ;
skin reddish purple, becoming
very dark, bloom deep blue; stalk
small, slender; cavity narrow,
deep ; flesh deep yellow, slightly
firm, juicy, rich. Shoots vigorous,
straight, glossy reddish purple ;
leaves dark green, crimpled. Ri-
pens the last week of August.
Productive in nearly all soils.
Long Island.

Suisse. (Prune Suisse, Swiss Plum,

Simiana, Monsieur Tardif.) Me-
® Fig. 378.—Sharp’s Emperor. dium or rather large, round, suture
broad, shallow; a sunk point at
apex; skin lively violet red, thickly dotted, and slightly marbled ;
bloom blue, copious; stalk three-fourths to an inch long, cavity

Red, Purple, or Blue. 349

wide; flesh crackling and melting, flavor brisk, rich, slightly
sharp, adhering to the thick, rough-edged stone. Quite late.
Shoots smooth. Distinét from the “ Semiana,” of Boston.

Thomas. Large, round-oval, slightly irregular, somewhat com-
pressed on the suture ; skin salmon color, with a soft red cheek
and numerous dots; stalk hairy, one-half to three-fourths of an
inch long, stout; cavity small, narrow; flesh pale yellow, some-
what coarse, mild, pleasant, free from the very light-colored stone.
Shoots slightly downy. Productive. Season medium. Origin,
Boston.

Vidtoria. Large, obovate, suture distiné, color a fine light reddish
purple ; stem half an inch long, cavity rather deep and narrow ;
flesh yellow, pleasant—clingstone. It has been long known in

Fig. 379.— Viétoria. Fig. 380.—Wangenheim.

some parts of England—stands next to Pond’s Seedling in size,
beauty, and productiveness. A great grower, irregular. Distinét
from, and better than Sharp’s Emperor.

Wangenheim. Medium, oval, suture shallow but distinét, dark
blue, stem short, set without depression ; flesh greenish yellow,
juicy, firm, sweet, rich, “very good,” partly free from the rather
large stone. German, a sort of prune. Growth erect, moderately
vigorous, tree very productive. One of the best of its class.

350 Plums.

Wax. Large, slightly oval, rich yellow, mostly covered with red,
bloom lilac, stalk long; flesh greenish yellow, juicy, sprightly,
freestone. October. Albany, N. Y.

Division I].—GREEN, WHITE, OR YELLOW.

Albany Beauty. (Denniston’s Albany Beauty.) Size medium or
rather small, roundish-oval, with a slight neck at base, suture
obscure ; surface pale whitish green, purple dots numerous, bloom
thin ; stalk an inch or more long, slender, scarcely sunk; flesh
yellow, moderately juicy, rich, sweet, free from the small, pointed
stone. Ripens the last week in August. Shoots slightly downy.
Origin, Albany, N. Y.

Apricot. (French Apricot.) Size medium or rather large, roundish,
suture deep; stalk scarcely half an inch long; surface yellow,
dotted and tinged with red in the sun; bloom white; flesh yel-
low, rather firm, slightly bitter, becoming, when ripe, melting,
juicy, and pleasant. Rather early. Shoots quite downy.

The English Apricot plum is a third-rate, clingstone, oval fruit, with
smooth shoots.

Autumn Gage. (Roe’s Autumn Gage.)
Size medium, ovate, slightly conical ; -
stalk three-fourths of an inch long,
not sunk; surface pale yellow,
bloom thin, whitish; flesh greenish
yellow, juicy, sweet, delicate, plea-
sant, free from the long, pointed,
compressed stone. Leaves pointed,
shoots smooth, spreading. Ripens
rather late. Growth very slow.
Very productive. Origin, New-
burgh, N. Y.

BLEECKER’S GAGE. Size medium ;
roundish-oval, regular, suture ob-
scure; stalk an inch long, rather
stout, downy, slightly sunk; skin
yellow, with sunken white specks ;
bloom thin, white; flesh yellow,
rich, sweet, luscious, partly free
from the pointed stone. Ripens at
Fig. 381.—Bleecker’s Gage. the end of summer. Shoots downy.

Distinguished from Prince’s Yellow

Gage by its larger stalk and later maturity. Origin, Albany,

N.

Green, White, or Yellow. 35%

Bingham. Large (an inch and three-fourths long), oval, rather
widest at base; surface deep yellow, with rich red spots to the
sun ; Stalk slightly sunk ; flesh yellow, juicy, rich, delicious. Sea-
son of ripening medium, or end of summer and first of autumn.
Shoots downy. Handsome, produétive, and valuable. Origin,
Pennsylvania.

Buels Favorite. Rather large, ovate, broadest at base; suture dis-
tinct half round; stalk two-thirds of an inch long, rather stout,
little sunk; surface pale green, thickly sprinkled with lighter
dots, base with reddish specks; flesh greenish yellow, rather
firm, juicy, rich, high flavored, adhering to the long pointed stone.
Ripens at the close of summer. Shoots smooth, reddish... Origin,
Albany, N. Y.

CoE’s GOLDEN Drop. Very large (often more than two inches
long), oval, suture distinét, one side more enlarged, necked ; light
penew, often dotted red to the sun; stalk three-fourths of an inch
ong, rather stiff; flesh yellowish, rather firm, rich, sweet, not fine
grained, closely adhering to the pointed stone. Quite late, does
not always ripen at the North—requiresalong season. An excel-
lent late sort, ot English origin. Shoots smooth, rather glossy.

Dana’s Yellow Gage. Size medium, oval, pale yellow, marbled with
darker green, bloom very thin; flesh juicy, lively. Season
medium. Very productive. Hardy. Mass.

Denniston’s Superb. Size medium ; round, obscurely oval, slightly
flattened, suture distinét; surface pale yellowish green, slightly
dotted and clouded with purple, bloom thin, stalk rough, three-
fourths of an inch long, moderately sunk ; flesh thick (stone small),
not juicy, rich, vinous, free from the thick, roundish stone. Ripens
rather early, or last fortnight of summer. Resembles Green
Gage, rather larger, earlier, and not so good. Shoots downy.
Very productive. Origin, Albany, N. Y. One of the handsomest
of plums. P

Downton Imperatrice. Size medium, oval, base tapered or with a
neck ; skin thin, pale yellow; flesh yellow, melting, acid, becom-
ing rather sweet. Ripens late, or end of September. Shoots
smooth, long, strong, upright. For preserving. A cross of the
White Egg and Blue Imperatrice.

Drap @’Or. (Yellow Perdrigon, Mirabelle Grosse.) Rather small,
round, suture indistinét, apex dimpled ; stalk half an inch long,
slender ; surface golden yellow, sometimes a few crimson dots to
the sun; flesh yellow, sweet, rich, often half dry, partly adhering
to the stone; ripens a week before the Green Gage. Shoots
slightly downy, growth slow.

Drap @ Or of Esperin. Large, roundish-oval, golden yellow, stalk
short, stout, little sunk ; flesh yellowish, rather coarse, juicy, sweet,
rich—freestone. Last of August. Early Yellow Prune. Rather

352 Plums.

large, oval, yellow, dotted red; stalk medium, slightly sunk ;
sweet, juicy, slightly melon-flavor—freestone. Middle of August.
Great bearer.

Fulton. Medium, oval approaching ovate ; suture distin¢ét; bright
yellow ; stalk and cavity medium ; flesh yellow, juicy, with a rich,
high flavor. October. Tree vigorous, productive, fruit hangs
long.

General Hand. Very large, roundish-oval, skin deep golden yellow,
‘ stalk long; flesh moderately juicy, not high flavored—freestone.
Shoots nearly smooth. First of September.

GREEN GAGE. (Reine Claude, Bruyn Gage.) Rather small, round;
suture faint; surface green, becoming yellowish green, usually

Fig. 382.—F lion» Fig. 383.—Greex Gage.

with reddish brown dots and network at base; stalk half to three-
fourths of an inch long, scarcely sunk; flesh pale green, melting,
juicy, exceedingly sweet and rich, and unequalled in flavor.
Ripens about the middle of August. Shoots smooth, buds with
large shoulders, growth slow, and young trees difficult to raise in
most localities. French. Old. There are many seedlings, infe-
rior to the original, and many worthless green plums called by this
name.

Henry Clay. Medium, oval, suture slight, yellow, marbled and

shaded red; stalk long, slender, scarcely sunk; juicy, sweet ;

Green, White, or Yellow. 353

stone small, nearly full. End of August. A handsome and
productive variety. Albany, N. Y.

fToward’s Favorite. Large, necked, rich yellow, dotted and shaded
with carmine, bloom lilac; stalk long, inserted in a ring; flesh
rather coarse, but very sugary, rich, and delicious—somewhat
adherent to the stone. September. Tree vigorous, fruit hangs
long. Albany, N. Y.

Fludson Gage. Size medium; oval, suture obscure, one side slightly
larger ; surface yellow, clouded or streaked faint green, bloom
thin, white ; stalk about two-thirds of an inch long, moderately
sunk; flesh greenish, juicy, melting, rich, sprightly, excellent,
nearly free from the small stone. Ripens two weeks earlier than
Washington, and three weeks before Imperial Gage, which it
partly resembles. Origin, Hudson, N. Y.

HUuLING’s SUPERB. Large, round-ovate, suture shallow, indistin¢t ;
stalk one inch long, stout, slightly sunk; skin dull greenish yel-
low ; bloom pale, thin; flesh rather firm ; flavor rich, brisk, excel-
lent. Ripens latter part of summer. Shoots thick, vigorous,
downy, leaves very large. A moderate bearer. Origin, Penn.

Fig. 384.—Huding’s Superb. Fig. 385.—Jferial Gage.

IMPERIAL GAGE. (Flushing Gage, Prince’s Imperial Gage, White
Gage, of Bosfon.) Fruit rather large, oval, suture distinct ; stalk

354 Plums.

three-fourths of an inch long, slightly hairy, evenly sunk ; surface
green, slightly tinged yellow, with marbled green stripes ; bloom
copious, white ; flesh greenish, juicy, melting, rich, sometimes
adhering, but usually nearly free from the oval, pointed stone.
Ripens first of autumn. Very productive. Shoots long, upright,
vigorous, slightly downy ; leaves with a slight shade of blue.

Imperial Ottoman. Nearly medium in size, oval, suture on one
side half way from base to apex ; somewhat pellucid ; surface pale
greenish yellow, marbled; stalk three-fourths of an inch long,
downy, slender, curved, scarcely sunk ; surface dull yellow, clouded
darker, bloom thin; flesh very juicy, sweet, excellent, scarcely
adhering to the pointed stone. Ripens first of August. Great

bearer. Shoots slightly downy; tree hardy, succeeds well as far
north as Maine.

Ives’ Seedling. Large, ovate, suture distinct; yellow, mottled

Fig. 386.—Js2ferial Ottoman. Fig. 387.—Sefferson.

and dotted red, bloom thin; stalk short, slightly sunk ; flesh rich
amber color, juicy, high flavored—freestone. First of September.
Growth moderate, buds prominent. Mass.

JEFFERSON. Large, oval, base slightly narrowed, suture slight ;
greenish yellow, becoming golden yellow, often faintly reddened to
the sun, bloom thin, white ; stalk an inch long, sunk little or none ;
flesh rich yellow, moderately fine grained, in well ripened speci-

Green, White, or Yellow. 355

mens orange ; very juicy, nearly free from the long, pointed stone ;
flavor rich, luscious, excellent. Ripens end of summer. Origin,
Albany. Shoots smooth.

LAWRENCE’S FAvoRITE. (Lawrence Gage.) Large, roundish,
slightly oblong-oval, obtuse ; surface duil yellowish green, clouded
darker ; bloom light bluish green; base, when ripe, with a brown-
ish red net-work and dots; stalk half an inch long, small, cavity

™

Fig. 388.—Lawrence’s Favorite. Fig. 389.—Lucombe’s Nonsuch.

narrow ; flesh greenish, melting, juicy, rich, excellent. Shoots
short, rather upright, downy ; leaves small, dark green. Rather
early or middle of August. Origin, Hudson, N. Y.

Lucontbe’s Nonsuch. Medium or rather large, roundish ; skin yel-
lowish green with yellowish orange, bloom whitish ; suture broad ;
stalk three-fourths of an inch long, cavity wide ; flesh rather firm,
rich, sweet, with acid.

Madison. Size medium, roundish, suture shallow ; rich yellow, dot-
ted and shaded crimson next the sun; stalk short, stout, little
sunk ; flesh rich yellow, slightly coarse, with a rich flavor, adheres
slightly to the stone. End of September. Shoots smooth, tree
vigorous, productive. Albany, N. Y. Closely resembles Dennis-
ton’s Superb.

McLAUGHLIN. Rather large, roundish-oblate, much flattened at
ends, suture obscure ; stalk three-fourths of an inch long, scarcely

356 Plums.

sunk ; skin thin, tender, russet-yellow, sprinkled with thin red,
purplish at base ; flesh rather firm, juicy, sweet, luscious. Ripens
at the end of summer. Growth vigorous, leaves large, glossy,
shoots smooth. Origin, Bangor, Maine.

Mirabelle. Very large, obovate, suture distinét; stalk half an inch
long, slightly sunk; surface a fine yellow, slightly spotted with
red, bloom white ; flesh orange, sprightly, becoming dry. Ripens
with the Green Gage. Shoots downy, tree small. A small, beau-
tiful, second-rate plum, very productive, and valued for preserving.
Its seedlings are used as stocks for dwarf plums.

Monroe. Full medium, roundish-oval, greenish yellow, stalk rather
long, slightly sunk; flavor rich, and good. First of September.
Tree a healthy, strong grower, and great bearer. Monroe co.,
NS a

Mulberry. Large, oval, tapering, with a neck to the stalk, suture

SS

Fig. 390.—McLaughlin. Fig. 391.—Welson’s Victory.

slight ; pale dull yellow, with a few crimson dots ; bloom thin ;
stalk an inch long, slender, scarcely sunk on the obtuse end of the
neck; flesh greenish yellow, rather coarse, melting, rich, adhering
to the large, oblong, pointed stone. Ripens the first of autumn.
Shoots stout. Origin, Albany, N. Y.

Nelson’s Victory. Size medium, roundish-oval, brownish yellow,
with some dull red; stone small; flesh free, juicy, good, Tree
vigorous, great bearer, fruit showy, fine for market. English

Green, White, or Yellow. 357

Orange. Very large, oval, flattened at ends, bronze yellow rough,
marked with purplish red near the base ; stalk three-fourths of an
inch long, cavity narrow ; rather coarse, acid. End of August.

Parsonage. Rather large, oval, pale yellow, stalk medium, slightly
sunk ; flesh yellow, juicy, with a rich, sugary flavor. Free from
the stone. First of September. Tree vigorous, upright, produc-
tive. New. Dutchess co., N. Y. (Downing.)

Peters’ Yellow Gage. Large, nearly oval, varying in its form, rich
yellow, crimson dots next the sun; stalk three-fourths of an inch

a

Fig. 392.—Peters’ Yellow Gage. Fig. 393-—Primordian.

long, set in a deep cavity on one side of the plum; suture dis-
tinct, dividing the fruit unequally ; flesh greenish yellow, rich,
sweet, very good.

Précoce de Bergthold, Small, roundish-oval, yellow; juicy, sweet.
Very early, middle of July.

Primordian. (Jaune Hative, or Early Yellow, White Primordian.)
Small, obovate, necked ; suture small; stalk slender, downy, half
an inch long; pale clear yellow, bloom thin; flesh yellowish,
moderately juicy, with a rather sweet, mild, good flavor ; very free
from the stone. Middle of July. Shoots quite slender, very
downy, growth slow. Valuable only for its extreme earliness.

REINE CLAUDE DE BAvay. Round-oval, greenish yellow, spotted

358 Plums.

with red, with small, violet-colored, longitudinal veins ; flesh rathe1
firm, juicy, sugary, rich, of fine quality, adhering slightly to the
stone. Shoots smooth, leaves roundish, shining—the growth
resembling Washington, but leaves smaller and shoots slenderer.
Very productive.

Schuyler Gage. Size medium, oval, suture moderate, yellow with
green splashes, dotted and shaded with red next the sun; stalk
long, curved, slightly sunk ; flesh yellow, juicy, sweet, excellent.
Resembling Green Gage—free from the stone. Last of Septem-
ber. Tree vigorous, productive. Albany, N. Y.

St. Catherine. Size medium, obovate, suture very distinét, passing
half round; skin pale yellow, sometimes slightly reddish to the
sun, bloom thin, white ; stalk three-fourths of an inch long, very
slender, slightly sunk ; flesh juicy, rather firm, rich, fine. Ripens
rather late. Shoots smooth, rather slender.

ST. MARTIN’S QUETSCHE. Size medium, ovate, broadest at base ;
surface pale yellow; often spotted with brown; bloom white ;
flesh yellowish, very juicy, rich, excellent. Ripens at mid-autumn,
and keeps long. Shoots smooth. A profuse bearer. One of the
best late plums. Profitable. German. Too late for the far
north.

WASHINGTON. (Bolmar, Bolmar’s Washington.) Large, often very
large, roundish-oval, suture ob-
scure, distinct at base ; surface
yellowish green faintly mar-
bled, often with a pale red
blush; stalk one-half to three-
fourths of an inch long, slightly
downy ; cavity wide, shallow ;
flesh rather firm, sweet, mild,
moderately rich, free from the
pointed stone. Rather early,
last half of August. Shoots
downy, very vigorous, leaves
very large. Origin, New York
city.

White or Yellow Damson. (Late
Yellow Damson.) Small (one
inch long), oval, pale yellow,
dotted with reddish brown;
stalk half an inch long, downy,
not sunk ; flesh rich, sub-acid,

Vig. 394-—Washington. agreeable; ripens very late,
hanging long on the tree.

Shoots smooth, growth free. Tree very productive.

White Egg. (White Magnum Bonum, White Imperial.) Very

Green, White, or Yellow. 359

large, oval, narrow at ends, necked at base, suture distinct; stalk
an inch long, not sunk, surrounded by a fleshy ring at insertion ;
skin light yellow, bloom thin, white; flesh firm, coarse, acid,
becoming sweeter by ripening, adhering closely to the long,
pointed stone. Ripens about the end of August. Culinary.

The Yellow Egg is very similar in character, but the flesh partly
separates from the stone when fully ripe. There appear to be
several sub-varieties.

T. Rivers, of Sawbridgeworth, England, says the Yellow Magnum
Bonum is an American plum of extreme hardiness—good, but not
first-rate—flesh clings—and bears more freely than “our old
White Magnum Bonum.”

Yellow Gage, English. (Little Queen Claude.) Small, round,
suture on one side distinct; surface pale yellowish green, becom-
ing yellow, with a few reddish dots, bloom dense ; stalk half an

Fig. 395.—IWhite or Yellow Damson. Fig. 396.—Yellow Gage, Prince's.

inch long, slender, slightly sunk ; flesh very sweet, pleasant, quite
free from the stone. Ripens nearly with the Green Gage. Shoots
long, smooth. Of French origin.

YELLOW GAGE, PRINCE’S. (American Yellow Gage.) Size me-
dium ; oval, slightly broadest at base; suture a mere line; sur-
face golden yellow, slightly clouded ; bloom white, copious ; stalk
an inch long, cavity smali, round ; flesh deep yellow, rich, sugary,
melting, sometimes rather dry. Ripens early in August. Shoots
smooth, short-jointed, leaves glossy, tree becoming spreading.
Origin, Flushing, L. I.

CHAPTER: Vi:

THE CHERRY.

PROPAGATION. The cultivated varieties of the cherry consist of
two distinét classes of sorts; the first comprising the Mazzards,
Hearts, and Bigarreaus, is characterized usually by the tall, upright
growth and pyramidal form of the tree, by the large, vigorous, and
straight young branches, and by a sweet or bitter, but not a sour
taste. The second class, or round-fruited, including the Dukes,
Morelloes, and the common pie cherry, has small, irregular, and
thickly growing branches, and a decidedly acid fruit. Observation
will soon enable any one to distinguish these two classes, even
where the trees are not more than a foot in height. It is the former
only that are commonly used as stocks for grafting and budding, on
account of their straight and rapid growth.*

The stones, as soon as they are taken from the fruit, should be
dried only enough to prevent mouldiness, and then mixed with an
equal quantity of clean moist sand. This will preserve a proper
degree of moisture, and allow the easy separation of the stones in
planting. The best way to keep them till spring, is to bury them in
shallow pits on a dry spot of ground, covering them with flat stones
and a few inches of earth.

The seed may be planted in autumn or spring. If in autumn, the
ground should be dry, and entirely free from all danger of becoming
flooded or water-soaked. Unless the soil is quite light, the surface

* Attempts are not unfrequently made to propagate the common cherry on the wild
Black Cherry (Cerasus virginiana), or on the Choke Cherry (C. serotiza). Such attempts
prove to be failures, the sorts being too dissimilar in their natures to favor union. These
two species, it will be observed, have racemose influrescence, while in the cultivated cherry
the flowers are simply in fascicles or umbels. Some of the wild species (as the Sand Cherry,
C. pubescens), having the latter kind of inflorescence, have been successfully used as stocks,
and their adoption might possibly prove useful at the South and West, where the Heart
cherries fail.

Cherries. 361

should be covered with leaf mould or pulverized manure, to avoid
the formation of a hard crust upon the surface, which would prevent
the young plants from breaking through. But usually spring is the
best season, if the planting is done the moment the frost is out of
the ground ; for the seeds sprout and grow on the first approach of
warm weather. The distance should be the same as for the peach
and apple; and nearly the same directions are applicable to their
management in the nursery rows.

Good seedlings, averaging a foot and a half high, may be trans-
planted from the seed-beds when a year old, and if well cultivated in
good soil, may be budded the same season. Where the buds fail,
the trees may be grafted in the following spring.

Budding can only succeed with thrifty, freely growing stocks, and
with well matured buds. About the time, or a little after the most
vigorous stage of growth, or just as the terminal buds on the shoots
commence forming, is the best period. If earlier, the buds will
usually be too soft; if later, the bark will not peel freely, nor the
buds adhere well. This period usually commences about midsum-
mer, and continues, under the various influences of season and soil,
for two or three weeks, and sometimes more than a month. Suc-
cess will be found to depend also upon cutting out with the bud, a
larger portion of the wood than is common with other budding, or
equal to one-third the diameter of the shoot. This will be found
particularly useful where the buds are slightly immature, retaining
in them a larger portion of moisture, and preventing their curling
off from the stock.

Difficulty is often experienced in successfully grafting the cherry.
It succeeds well, if performed very early in the spring, before the
slightest swelling of the buds, and before the frost has disappeared
from the ground. After this period it is very liable to failure.

In propagating the slower-growing, sour-fruited varieties, good
trees are often soonest obtained by grafting or budding them at
standard height on large straight stocks. If grafted, they soon form
a handsome head ; if budded, care must be taken by judicious prun
ing to prevent the young shoots from growing all on one side.

Pruning the cherry, except to form the head, is rarely needed.

SOIL.

The cherry being a very hardy tree, will thrive in the Northern
States in nearly all good soils. But a dryer soil than for most

other species is found preferable ; a sandy or gravelly loam is best.
16

362 Cherrtes.

In wet places, or on water-soaked sub-soils, it does not flourish, and
soon perishes.

DWARF CHERRIES.

These are, as yet, cultivated to a limited extent in this country.
They are chiefly adapted to village gardens, or other grounds of
limited extent, as they may be set as near each other as five or six
feet. They may be easily covered with netting, and thus proteéted
from the birds ; and what is most rare and desirable, the fruit per-
mitted to remain until fully ripe, so important to the flavor of all
cherries of an acid character.

The stocks used for this purpose are the Mahaleb (Prunus Ma-
haleb), which also possesses the advantage of flourishing on
heavy clay ground. The buds usually grow quite vigorously, their
branches being so pruned that seven, nine, or more, may come out
from the centre of the plant, like a well managed gooseberry bush.
These branches will put forth, early in summer, as in pyramidal
pears, several shoots at their extremities, all of which must be
pinched off to within two or three buds of their base, leaving the
leading shoots untouched till near the close of summer, when they
must be shortened to eight or ten buds. The Heart and Bigarreau
cherries may be left of one-half greater length than the Dukes and
Morelloes, which are of smaller habit of growth; and where the
ground is small, the trees may be root-pruned and kept within a
very limited space.

The cultivation of dwarf cherries would greatly facilitate the use
of net screens for covering entire orchards, as sometimes practised
in Holland and England. The boundary fence is made of wire (or
wood) lattice, so as to exclude small birds. At regular distances,
through the inclosed area, are inserted into the earth, wooden or
tile sockets for the reception of poles or props to support the net.
These poles have each a small circular board nailed on their tops,
to prevent injury to the netting. The boundary fence is supplied
with hooks, to which the net is readily attached. When the cher-
ries begin to ripen, it is elevated on several of the poles, each carried
by a man, and spread over the garden, the rest of the poles being
easily inserted in their sockets afterwards. All birds are thus com-
pletely excluded. During rain or dewy evenings, the net is stretched
to its utmost extent, as indicated by the dotted lines in the annexed
figure. In dry weather it is slackened, and forms a festooned vault
over the whole cherry garden. Its durability is increased by soak-

Cherries. 363

ing it in tan once a year. Ten square rods of ground, comprised
within a circle of fifty-nine feet in diameter, would contain forty

Fig. 397-—Birds excluded from miniature cherry orchard by net screen.

dwarf cherry-trees at eight feet distance, or ninety trees at five feet
distance.

Sometimes the cherry crop is much lessened by long and heavy
rains, at the period of the bursting of the anthers, washing down
the pollen, and preventing the fertilization of the stigma and
germ.

At the South and West the finer varieties of the Heart and
Bigarreau cherries do not flourish. This is supposed to be caused
by the hot sun upon the bark of the trunk, and by rapid growth pre-
venting a sufficient hardening of the wood. The Mayduke, Early
Richmond, and the Morelloes generally succeed well. Grafting the
Heart varieties upon these hardy sorts, has been found useful,
and training the trees with low heads or with but little bare trunk,
is an additional security. The cracking and bursting of the bark
at the West is partly prevented by these precautions; but the
safest way is to confine the culture of this fruit to the sorts above
named, which are least affected.

SYNOPSIS OF ARRANGEMENT

CLAss I. FRUIT HEART-SHAPED.
(Fruit inclining to sweet, tree vigorous and regular in growth.)

Fleart and Bigarreau Cherries.

Section I. LIruit black, dark red, or crimson.
Section 11, lruit bright red, or lighter.

CLAss II. FRuir rounp.
Duke and Morello Cherries.

Section I. Fruit black, dark red, or crimson.
Section Il, Fruit bright red, or lighter,

364 Cherries.

CLaAss I. FRUIT HEART-SHAPED.
Section I. Frutt black, dark red, or crimson.

Biack EAGLE. Rather large, obtuse heart-shaped, roundish, near-
ly black; stalk an inch and a half long, rather slender, slightly
sunk; flesh dark, deep purplish crimson, with a very rich, high,
excellent flavor. Season medium (1st of July). Shoots stout,
diverging or spreading. A cross of the Graffon and Mayduke.
English. Not always of the highest character. A moderate
bearer.

Fig. 402. Fig. 401.
May Bigarreau. Knight's Early Black.

Fig. 400. Fig. 399. Fig. 398.
Early Purple Guigne. Black Tartarian. Black Eagle.

Black Hawk. Uarge, heart-shaped, often obtuse, sides compressed,
surface uneven; color purplish black, glossy; flesh dark purple,

“rather firm, rich, high flavored. Last week of June. Dr. Kirt-
land, Cleveland, Ohio.

Black Heart. Medium or rather large, heart-shaped, slightly irre-
gular; blackish crimson, becoming black; stalk an inch and a
half long, moderately sunk ; tender when ripe, with a high, “very

Heart-Shaped. 365

good” flavor. Season medium, or rather early. Produétive and
hardy ; growth rather erect, or with diverging shvots.
y 7d ? ta por = |

Davenport, or Davenport's Early, closely resembles Black Heart,
but is a few days earlier, and the leaves are larger and lighter
green.

BLACK TARTARIAN. (Frazer’s Black Tartarian, Black Circassian,
Black Russian, Ronald’s Large Black Heart, Ronald’s Heart.)
Quite large (often an inch in diameter), on crowded old trees only
medium; heart-shaped, often rather obtuse, surface slightly
uneven ; nearly or quite black; stalk an inch and a half long,
slightly sunk; flesh dark, half tender, with a peculiar liver-like
consistency, rich, nearly destitute of acid, with a very fine, mild
flavor. Ripens early, or about the middle of June. Shoots very
erect. The vigorous growth and great productiveness of the tree,
and the large size and mild sweet flavor of the fruit, render this
variety a general favorite. Fig. 399.

Brandywine. Rather large, broad heart-shaped ; crimson, mottled ;
flesh tender, slightly sub-acid, very good. Last of June. Origin,
Wilmington, Del.

Brant. Large, heart-shaped; reddish black; flesh dark purplish
red, sweet, half tender, juicy, rich. Middle of June. Cleveland,
Ohio. Dr. Kirtland.

Conestoga. Large, obtuse heart-shaped; dark purple; stalk long,
slender ; flesh firm, with a rich, pleasant flavor. Lancaster co.,
Penn.

Cumberland’s Seedling. (Triumph of Cumberland.) Large, obtuse
heart-shaped ; purplish crimson ; flesh firm, very good. Middle
of June. Carlisle, Penn.

EARLY PURPLE GUIGNE. Size medium, round heart-shaped, dis-
tin¢étly dotted when ripening; dark red, becoming nearly black ;
flesh dark, tender, juicy, rich, sweet. Growth less vigorous than
most heart cherries, shoots dark brown, spreading ; leaves rather
small, drooping on long petioles. Very early, ripening first ten
days in June. Fig. 400.

Elkhorn. (Tradescant’s Black Heart, Large Black Bigarreau.)
Large, heart-shaped, surface slightly uneven; black; stalk rather
short, or an inch and a fourth long, cavity rather deep; flesh
solid, firm, not juicy, with a high, fine flavor, bitter before fully
ripe. Rather late. Shoots dark grey.

Focosot. Large, regular, heart-shaped, indented at apex; glossy,
nearly black; flesh tender, with a sweet, rich flavor. Last of
June. Ohio.

Kennicot. Large, oval heart-shaped; amber-yellow, mottled and

366 Cherries.

shaded with bright red; flesh firm, rich, sweet. Early in July.
Cleveland, Ohio.

Knicur’s EArty BLAck. Large, obtuse heart-shaped, surface
slightly uneven; black; stalk an inch and a fourth or an inch
and a half long, rather stout, cavity deep, narrow; flesh dark pur-
plish crimson, tender, juicy, with a very rich, high, excellent flavor.
Ripens nearly with the Black Tartarian. Shoots diverging or
spreading. Much resembles the Black Eagle, but larger, earlier,
more heart-shaped, and with @ much deeper cavity. English.
In some localities it appears to need a rich soil and warm situa-
tion to develop its excellence. A moderate and sometimes poor
bearer. Fig. 401.

Leather Stocking. Medium, heart-shaped; reddish black; flesh
firm, sweet. Last half of July. Cleveland, Ohio.

Logan. Rather large, obtuse heart-shaped, indented at apex; pur-
plish black; flesh rather firm, sweet, rich. Last half of June.
Cleveland, Ohio.

Mannings Late Black. Large, roundish ; deep purple or black ;
flesh purplish, half tender, sweet, excellent. End of June. Sa-
lem, Mass.

May Bigarreau. (Baumann’s May of Downing, Bigarreau de Mai.)
Rather small, oval heart-shaped, becoming as it ripens nearly
round; color deep red, becoming black ; stalk an inch and three-
fourths long, rather stout at the ends, cavity narrow; flesh dark
crimson, juicy, rather sweet, not high flavored. Very early, or
first ten days of June. Productive. Shoots diverging, brown,
resembling in color those of the Mayduke. Fig. 402.

Mezev. (Great Bigarreau, Great Bigarreau of Mezel.) Large,
obtuse heart-shaped ; surface uneven, dark red, becoming black ;
stalk long, slender; flesh rather firm, rich, very good. First of
July. Shoots slightly flexuous ; tree great bearer.

Osceola. Rather large, heart-shaped ; dark red, nearly black ; flesh
tender, sweet, very good. End of June. Cleveland, Ohio. Dr.
Kirtland.

Pontiac. Large, roundish heart-shaped ; dark red, becoming near-
ly black; flesh half tender, sweet, and agreeable. Cleveland,
Ohio. Dr. Kirtland.

Powhatan. Size medium, roundish; dark purple, glossy; flesh
purplish red, half tender, with a pleasant flavor. End of July.
Cleveland, Ohio.

Richardson. Large, heart-shaped; blackish red; flesh deep red,
half tender, sweet. Last of June. Mass.

Tecumseh. Rather large, obtuse heart-shaped; reddish purple ;

Heart-Shaped. 367

flesh dark red, half tender, with a rich sub-acid flavor. End of
July. Cleveland, Ohio.

Wendell’s Mottled Bigarreau. Medium or rather large, obtuse
heart-shaped ; dark red, becoming nearly black, mottled with
dark streaks or points; suture a dark line on one side; stalk
medium ; cavity round, irregular ; flesh firm, crisp, high flavored ;
stone small. Rather late. Growth upright. Albany, N. Y.

WWerder’s Early Black Heart. Large, roundish heart-shaped ; skin
black ; flesh purplish, tender, very good. First half of June.

Section If. Bright red or lighter.

AMERICAN HEART. Medium or rather large, four-sided heart-
shaped ; color light red or pink, mixed with amber ; stalk nearly
two inches long, slender, cavity small and shallow; flesh half
tender, adhering to the rather tough skin, juicy, sweet, good.
Very productive. Early.

BELLE D’ORLEANS. Rather large, roundish heart-shaped ; light
yellow, with pale red; flesh tender, with a sweet, excellent flavor.
Middle of June. Tree a good grower. Productive. A valuable
early sort.

Burrs Seedling. Rather large, distinét heart-shaped, smooth; a
fine deep clear red, often spotted or marbled ; stem an inch and a
half long, cavity moderate; flesh half tender (about as firm as
American Heart, from which it probably originated), sweet, rich,
with a fine flavor. Growth vigorous, very productive. Season
medium. Origin, Perrinton, N. Y.

Carmine Stripe. Rather large, heart-shaped; a carmine line on
the suture, amber yellow with bright carmine; flesh tender,
agreeable. Last of June. Ohio.

Caroline. Rather large, roundish oblong ; pale amber mottled with
red; tender, sweet, delicate. Last of June. Cleveland, Ohio.

Champagne. Medium, roundish heart-shaped ; reddish pink; stalk
medium, cavity shallow; flesh amber colored, sub-acid, rich.
Last of June. Raised by C. Downing, Newburgh, N. Y.

China Bigarreau. Medium in size, oval heart-shaped, somewhat
roundish, suture distinét ; color amber mottled with red, becom-
ing red; stalk long, slender, cavity shallow; flesh half tender
when ripe, with a rather rich and peculiar second-rate flavor.
Season rather late. Shoots spreading. Origin, Flushing, L. I.

CLEVELAND. (Cleveland Bigarreau.) Large, round heart-shaped,
suture broad and deep half way round; color bright, clear, deli-
cate red on amber yellow; stalk an inch and a half long, curved ;

308 Cherries.

flesh firm, juicy, sweet, very rich. Season early, or with Black
Tartarian. Origin, Cleveland, Ohio. -

Cork’s TRANSPARENT. Size medium, nearly globular, very regular ;
skin thin, pale amber, reddened in the sun, with peculiar pale
spots or blotches ; stalk nearly an inch and a _ half long, mode-
rately sunk; very tender, melting, sweet, excellent. Early, just
before Black Tartarian. Growth thrifty. Origin, Middletown,
Conn. One of the most valuable of all cherries.

Fig. 403.
Coe’s Transparent.

Ey
~~)

Fig. 405. Fig. 404. Fig. 406.
Downton. Downers Late. Early White Heart,

Delicate. Rather large, roundish oblate ; stalk medium in length,
cavity rather large ; color yellow, mottled and shaded with car-
mine, translucent; flesh light yellow, flavor excellent. Ist of
July. Tree spreading, forming a round head. Cleveland, Ohio.

Doctor. Size medium, round heart-shaped ; color light yellow and
red, blended and mottled; stalk an inch and a half long ; cavity
round, regular; flesh white, tender, juicy, sweet, fine. Very
early. Resembles American Heart, but two weeks earlier.

Heart-Shaped. . 309

Growth moderate, spreading, leaves narrow. Origin, Cleveland,
Ohio.

DowNER. (Downer’s Late, Downer’s Late Red.) Size medium,
round heart-shaped, smooth ; red, light amber in the shade; stalk
an inch and a half long, slightly sunk; fruit in clusters; flesh
tender, melting, rich, very high flavored—not good till fully ripe.
Rather late. Growth ereét. Hangs late, and does not rot easily.
Origin, Dorchester, Mass. Fig. 404.

Downing s Red Cheek. Size medium or rather large, obtuse heart-
shaped, regular, suture distinct; color with a broad crimson
cheek ; stalk an inch and a half long, cavity of medium size ;
flesh half tender, delicate, sweet, rich, very good. Rather early.
Origin, Newburgh, N. Y.

Downton. Large, round heart-shaped, apex quite obtuse, or
slightly indented ; light cream color, stained with red; stalk an
inch and three-fourths or two inches long, slender; cavity wide ;
flesh yellowish, tender, adhering slightly to the stone, rich, deli-
cious. Season medium or rather late. Growth rather spread-
ing. Fig. 405.

Early Prolific. Medium, roundish heart-shaped ; color bright red
on yellow ground; stalk long; flesh half tender, very good.
Early. Cleveland, Ohio,

Early White Heart. Medium, or rather small, heart-shaped,
slightly oblong, often a little one-sided, suture distinét ; color dull
whitish yellow, tinged and spotted with pale red; stalk an inch
and three-fourths long, cavity wide, shallow; flesh rather firm,
tender when ripe, sweet, pleasant. Quite early.. Growth erect.
An old sort, now becoming superseded. Fig. 406.

Elliot?’s Favorite. Size medium, round, regular, slightly com-
pressed; color pale amber yellow, with a bright, marbled, car-
mine-red cheek ; stalk an inch and a half long, cavity even and
regular; flesh pale amber, translucent, tender, delicate, juicy, with
a sweet, fine flavor. Season medium, ripening with Belle de
Choisy. Shoots vigorous, diverging. Origin, Cleveland, Ohio.

E.ton. (Flesh-Colored Bigarreau.) Large, pointed heart-shaped,
somewhat oblong; pale yellow, blotched and shaded with red;
stalk two inches long, slender ; flesh firm, becoming rather tender,
rich, high flavored, “ very good.” Season medium or rather early.
Growth spreading, rather bending, petioles reddish purple. A
cross between the Graffion and White Heart. English. Rather
tender in very severe climates. Fig. 407.

Florence. (Knevett’s Late.) Large, heart-shaped, regular, smooth ;
amber yellow marbled with red, and with a red cheek; stalk an
inch and a half long; flesh firm, juicy, sweet; season rather late.

16*

370 Cherries.

Resembles Yellow Spanish, but hardly so large, and ten days
later, Fig. 408.

Vig. 4o7. Fig. 4090 & = Fig, 4o8. Pig. gun
Elton. Flolland Florence. Bigarreau or
Bigarreau, Yellow Spanish,

GOVERNOR Woop, Large, roundish heart-shaped; light yellow
shaded and marbled with light red; stalk an inch and a halt long,
cavity wide ; rather tender, nearly sweet, rich, excellent. Middle
of June. ‘Tree vigorous, shoots diverging, forming a round head.
Cleveland, Ohio. As the trees grow older, they “often overbear

and yield a smaller and less excellent fruit—hence e requiring thin-
ning,

Hoadley, Rather large, roundish heart-shaped ; light clear red on
pale yellow ; flesh “tender, rich, sweet, excellent, Last week of
June. Origin, Cleveland, Ohio.

Hovey. Large, obtuse heart-shaped ; amber, with a fine red cheek ;
stalk an inch long, deeply set; flesh rather firm, pale amber,
“very good,” Last half off July. Boston, Mass,

Hyde's Late Black, Medium, obtuse heart-shaped ; purplish black ;
flesh half firm, First week in July. Newton, Mass.

Feart-Shaped. 371

KimTLAND’s Mary. Quite large, round heart-shaped, regular,
base somewhat flattened ; color light and dark red, deeply mar-
bled on a yellow ground; stalk an inch and a fourth to an inch
and a half long; flesh light yellow, half tender, rich, juicy, sweet,
high flavored. Season medium, or with the Elton. Origin,
Cleveland, Ohio.

Kirtland’s Mammoth. Very large, obtuse heart-shaped ; rich red
on bright, clear yellow; flesh rather tender, with a fine, high fla-
vor. A moderate bearer. End of June. Cleveland, Ohio,

Manning's Mottled. (Mottled Bigarreau.) Medium or rather large,
round heart-shaped, suture distinét; color amber, shaded and
mottled with red; semi-transparent, glossy ; stalk slender, cavity
shallow; flesh yellow, tender when ripe, sweet, good. Stone
rather large. Season, end of June. Shoots dark. Productive.
Origin, Salem, Mass.

NAPOLEON BIGARREAU. Very large, regularly heart-shaped,
remotely oblong ; skin pale yellow and amber, spotted and shaded
with deep red; stalk an inch and a fourth long; flesh very firm,
with a fine but hardly first-rate flavor. Rather late. Shoots with
a light greenish cast. Growth rather ereét, vigorous. Very pro-
ductive, and good for market, but too firm and deficient in flavor

Fig. 409. ; Vig. 410.
Rockport Bigarreau. Napoleon Bigarreau.

for the small garden. The //olland Bigarreau closely resembles
the above, and is thought by some to be identical.

372 Cherries.

Ohio Beauty. Very large, oblate heart-shaped ; dark red on a pace
red ground, somewhi at marbled, very handsome ; stalk an inch
and a half long, rather stout, cavity wide and deep; flesh white,
tender, juicy, with a fine flavor. Zarly, or about ten days before
Napoleon Bigarreau, which it equals in size. Origin, Cleveland,
Ohio.

Rep JACKET, Large, obtuse heart-shaped ; color light red; flesh
half tender, with a good sub-acid flavor. Ripens with Downer.
Keeps w ell without rotting. Cleveland, Ohio.

RockrorT BIGARREAU. Quite large, round heart-shaped ; color,
when fully ripe, a beautiful clear red, shaded with pale amber,
with occasional spots ; stalk an inch and a half long, cavity wide ;
flesh firm, juicy, sweet, rich, with an excellent flavor. Season
rather early. ‘Tree upright, vigorous. Origin, Cleveland, Ohio ;
one of the best of Dr. Kirtland’s seedlings. Fig. 409.

Sweet Montmorency. Medium in size, round, slightly flattened at
base, with a depressed point at apex; color pale amber, mottled
with light red; stalk an inch and three-fourths long, slender,
cavity ‘small, even; flesh yellowish, tender, sweet, “excellent.
Season very late or past midsummer. Approaches somewhat in
chara@er the Morello, Origin, Salem, Mass.

Townsend. Large, obtuse heart-shaped, high-shouldered, suture
distin; light amber with red; flesh rather tender, with a rich,
pleasant flavor. End of June, Lockport, N. Y.

White Bigarreau. (Large White Bigarreau, White Ox-Heart.)
Large, heart-shaped, tapering to obtuse apex, suture distinét;
surface slightly wavy, yellowish white marbled with red ; flesh
moder ately firm, or half tender, very rich and delicate. Season
medium. A moderate bearer when young, more productive after-
wards ; liable to crack after rain, ‘Tree rather tender; growth
spreading.

YELLOW SPANISH. (Bigarreau,Graflion,) Very large, often an inch
in diameter, obtuse heart-shaped, very smooth, 1 eoular, base flat-
tened ; surface clear, pale waxen yellow, with a handsome light
red cheek to the sun; stalk an inch and three fourths long, cavity
very wide, shallow ; flesh firm, with a fine, rich flavor. ‘Season
medium, or last of June. Shoots stout, diverging or spreading.

The Late Bigarreav, originated with Dr. Kirt! land, of Cleveland,
resembles this, but is slightly less in size, deeper red, and ripens
about ten days later, Fig. Arr.

Dukes and Morelloes. 373

CLAss II.--DUKES AND MORELLOES.
Section I. Lruit black, dark red, or crimson.

Arch Duke. (Portugal Duke, Late Arch Duke.) Very large,
round heart-shaped, slightly flattened, dark shining red, becoming
nearly black; stalk an inch and a half long, slender, deep sunk ;
flesh light red, when matured rich sub-acid, slightly bitter till
fully ripe, of fine flavor, hardly equal in quality to Mayduke.
Season very late, or just before midsummer. One-fourth larger

ethan Mayduke, and tree more spreading, and with thicker and
darker foliage. Rare.

Donna Maria. Size medium, dark red; rich, acid. Late. Suc-
ceeds well at the West.

Late Duke. Large, obtuse roundish heart-shaped, slightly oblate ;
color light, mottled with bright red at first, becoming rich dark
red when ripe; stalk an inch and a half long, rather slender,
cavity shallow; flesh pale amber, sub-acid, not rich, much less so
than Mayduke; season very late, or a little after midsummer.
Tree more spreading than Mayduke, and foliage rather more
compact, approaching somewhat the character of a Morello.

Louis Philippe. Size medium, roundish ; dark red; flesh red, acid,
tender. Middle of July. French. Succeeds well at the West.

MAYDUKE. Large, roundish, obtuse heart-shaped; color red at
first, becoming when mature nearly black; flesh reddish, becom-
ing dark purple, very juicy and melting, rich, acid, excellent.
It is frequently picked when red, immature, and not fully grown,
and imperfect in flavor. Quite early—but often varying greatly
and permanently in its season of ripening, even on the same tree.
Holman’s Duke and Late Mayduke are only late variations per-
petuated by grafting. Growth upright for a Duke. Very hardy,
and adapted to all localities.

MoRELLO. (English Morello, Large Morello, Dutch Morello,
Ronald’s Large Morello.) Rather large, approaching medium ;
round, obscurely heart-shaped ; dark red, becoming nearly black ;
flesh dark purplish crimson, of a rich acid, mixed with a slight
astringency. Season very late, or after midsummer. In Eng-
land, its ripening is retarded till autumn by the shading of a wall.

The common Morello is a smaller sub-variety, a little darker and
with smaller branches. ;

Royal Duke. (Royal Tardive.) Very large, roundish, distinétly
oblate ; surface dick red; flesh reddish, tender, juicy, rich; sea-
son rather late. Growth like the Mayduke. Rare.

Shannon. Medium, round, flattened at base; dark purplish red ;
stalk long, slender, open; flesh reddish purple, rather acid,
Middle of July. Cleveland, Ohio.

374 ” Cherries.

Section LI. Fruit bright red or lighter.

BELLE DE CHOIsy. Size medium, round, very even, obscurely
oblate; skin thin, translucent, show-
ing the netted texture of the flesh;
stalk rather short, slender; flesh pale
amber, mottled with yellowish red, be-
coming in the sun a fine cornelian
red; skin very tender, with a fine,
mild, sub-acid flavor, becoming nearly
sweet; season rather early. Mode-
rately productive ; needs good cultiva-
tion. French.

BELLE MAGNIFIQUE. Quite _ large,

ae TN roundish, inclining to heart-shaped ;
hic] SNS lor a fine rich red, portions of th
CA RL NS color a fine rich red, portions of the sur-
i J gyal ih :
tC LT face often a lighter hue; stalk slen-
“uo

Ny
ny

Woe " y
! wy Wy

der, nearly two inches long, cavity
large ; flavor rather mild for this class,
fine, but not of the highest quality.
One of the best late varieties, ripen-
ing about midsummer. Productive.
Growth resembles that of the May-
duke in form. French.

| Belle de Sceaux. Size nearly medium,
roundish ; red; stalk moderate; flesh
rather acid—the tree and fruit some-
what resembling Early Richmond, but
Fig. 412.—Belle Fig. 413.—Belle__jater.

de Choisy. Magnifique.

Carnation. Large, round, yellowish
white, mottled and marbled with fine orange red; stalk an inch
and a fourth long, stout; flesh slightly firmer than most of this
class, a little bitter at first, becoming mild acid, and with a rich,
fine flavor. Growth spreading, leaves resembling those of a
heart cherry. Very late, ripening about midsummer.

Prince’s Duke is a large sub-variety, but a very poor bearer and of
little value.

Coe’s Late Carnation. Rather large, medium; color amber and
bright red; sub-acid, sprightly. Last half of July.

Duchesse de Palluau. Size medium, roundish heart-shaped; dark
purple; stalk long, slender, cavity large; flesh dark red, mild,
acid. Middle of June.

Early May. (Cerise Indulle.) Small, round, approaching oblate,
bright high red; stalk an inch long; flesh juicy, acid, good.
Very early. Tree dwarfish. Of little value.

Dukes and Morelloes. 375

Earty RICHMOND. (Virginian May, Kentish, Kentish Red, Eng-
lish Pie Cherry.) Rather small, becoming medium when well
ripened, round, slightly oblate, growing in pairs ; color a full red ;
stalk an inch or an inch and a fourth long, rather stout; flesh
very juicy, acid, moderately rich. Stone adhering strongly to the
stalk, often withdrawing it from the fruit when picked. Very
produétive ; fine for early cooking, ripens early and hangs long
on the tree. Of great value at the West.

Feffrey’s Duke. (Jeffrey’s Royal, Royale.) Size medium, round,
obscurely oblate; color a fine lively red; stalk medium; flesh
amber with a tinge of red, rich, juicy, of fine flavor. Growth
slow, very compact, fruit in thick clusters ; season medium. Re-
sembles Mayduke, but smaller, rounder, and lighter colored.
Rare in this country.

Large Morello. (Kirtland’s Large Morello.) Rather large, round-
ish; dark red, with a good, rich, sub-acid flavor. Early, July.
Cleveland, Ohio.

Pie Cherry (American.) (Late Kentish of Downing, Common Red,
American Kentish.) Size medium, approaching small, roundish,
slightly oblate; stalk an inch to an inch and a half long, stout ;
color light red; flesh very juicy, quite acid, moderately rich.
Rather late. Stone not adhering to the stalk, as with the pre-
ceding. Very productive ; a good culinary sort.

PLUMSTONE MORELLO. Large, roundish heart-shaped ; color deep
red; stalk an inch and a half long, slender, straight; cavity
moderate ; flesh reddish, of a rich acid flavor. Very late, or after
midsummer. Stone rather long and pointed.

REINE HORTENSE. Quite large, roundish oblong; bright red,
slightly marbled and mottled ; suture a mere line ; sub-acid, rich,
excellent. Last half of July. Tree a handsome, good grower,
a moderate bearer. French.

Vail’s August Duke. Large, obtuse heart-shaped; bright red;
stalk medium ; sub-acid, with a Mayduke flavor. 1st of August
Vigorous and productive. Troy, N. Y.

CHAPTER. . VIII

THE GRAPE.

THERE is no doubt‘that by the next twenty years the Grape will
stand second only in importance to the apple. ‘This opinion refers
to its uses as a fresh fruit only, and not to its manufacture into
wine.

New varieties of American hardy grapes are yearly springing into
existence, that possess considerable promise of permanent value and
excellence ; and by the lapse of another score of years, we shall,
unquestionably, have a series that will give us good fresh fruit from
a period soon after midsummer till the succeeding spring. We
already obtain in the Northern States, fresh grapes from the end
of summer to the latter part of winter, by means of the following
varieties :—Hartford Prolific, Delaware, Creveling, Concord, Diana,
Rebecca, Isabella, and others. The best keepers appear to be the
Diana, Rebecca, and Isabella—to which may perhaps be added the
Clinton, a variety not good enough to eat under ordinary circumstan-
ces, but which, if well ripened and kept till after mid-winter, has its
sharpness so softened as to become not only pleasant, but sought
for its rareness at that season of the year. The Diana is remark-
able for its freshness after several months’ keeping.

To the preceding list we shall be able, probably, to add the Adi-
rondac for its extreme earliness, preceding the Hartford Prolific,
superior to it in quality, although requiring winter covering at the
North. The Israella also gives high promise of early value. The
Concord, possessing the several characteristics of great hardiness,
produétiveness, freedom from disease, and showy appearance, yet
not of very high quality, may be partly displaced by the Iona and
some of the black varieties of Rogers’ Hybrids, although neither of
these new sorts has been sufficiently tried in different localities to
insure it a permanent position.

There are now a large number of new grapes, raised both by
cross-fertilization and otherwise, that promise to extend the period

Grapes. 377

of ripe grapes to a greater length than at present. That period is
now only preceded by the apple and pear. The apple now reaches
through the whole yearly circle, or, in the words of Beecher, “it
belts the year.” The pear ripens from midsummer till spring ; but
it is hard to get good pears much later than the first of the year,
while grapes are kept as easily as winter apples, although in a differ-
ent way. The peach, in the North, continues to ripen scarcely two
months at furthest—the plum about the same—while neither will
keep long in a fresh state. The hardy grape will yet give us a deli-
cious fruit remarkable for its wholesomeness, in unlimited quantity
if we desire it, scarcely if ever failing with seasons—not less than
eight out of the twelve months of the year.

PROPAGATION. The vine is propagated by seeds, layers, cuttings,
and by grafting.

Seeds are planted only for obtaining new varieties, by cross-fertili-
zation, as described in an early chapter of this work.

PROPAGATION OF THE GRAPE.

The facility with which the grape emits roots on its young stems,
aud the rapidity of its growth, render it one of the most easily pro-
pagated of all bearers of fruit. The new shoots, buried before mid-
summer, with a few inches of permanently moist earth, do not fail
to throw out plenty of young fibres from every buried joint the first
season. Cuttings and single bud under favorable circumstances,
will root with equal certainty.

LAYERS—Summer Layering. Layering is the easiest and most
certain, but not the most rapid mode of propagating the grape. It
may be done on a small scale, for amateur purposes, without any
special preparation, by using accidental or straggling shoots, or those
purposely left near the foot of the vine. Usually a little before mid-
summer these shoots will have hardened sufficiently to prevent the
rotting which might occur if buried too soft or green. Extend the
shoot on the ground in order to determine the most convenient spot
for excavating under the centre. Then make a small hole or depres-
sion with the spade, bend a shoot into this hole and cover it with a
few inches of earth as shown in the following figure (Fig. 414). The
surface of the ground must then be kept clean and mellow for the
purpose of preserving moisture in the soil; and should the season
be a very dry one, the surface should be mulched—that is, covered
with a few inches of fine grass or short straw. If the shoot is a
strong and thrifty one, and grows well at its extremity out of ground,

378 Grapes.

every joint will emit a profusion of roots, before the end of autumn
presenting the appearance shown in Fig. 414. The layer may then
be taken up by cutting it loose from the vine and shortening-back
its extremity, and then by setting a spade far under it, lifting the
whole out of the ground. It is then cut in two and forms two strong
plants as shown in Fig. 415. These layers may be then heeled in
or covered with earth for the winter, giving some protection from

Fig. 415.—Grafe Layer, separatea
Sormed. into two plants.

freezing by covering the surface with manure or leaves, or they may
be packed for the winter in boxes of damp moss in the cellar.
SPRING LAYERING. As layers, like unmolested runners on the
strawberry, exhaust the main plant, they should be taken very spar-
ingly from bearing vines. When they are required in large numbers,
vines should be planted specially for this purpose—the soil to be
made very rich and well cultivated, so as to produce a strong growth
of shoots—unlike the moderate fertility required for bearing crops.
The spaces between these vines should be six or seven feet; and
generally two or three years are required, in connexion with cutting-
back to two or three buds, and training one or two shoots to upright
stakes, before the canes become strong enough to layer profitably.
When this is the case, begin the work late in spring, about the time
the buds open, by laying down the strongest cane of the two into a
smooth straight trench made for the purpose, about five inches deep.
The cane selected should not be less than eight or ten feet long, but
so much of the end should be cut off as to leave only strong buds,
the remaining part not being more than six or seven feet long.
With short-jointed varieties it should be less in length. It is held
in this position by pegs or stones. The object being to obtain a
strong shoot at each eye, the end should not be bent up, which would
draw the growth off in that direction. As soon as the new shoots
have grown a few inches, the prostrate vines should be slightly
covered with earth, which is to be increased as the growth advances

Grapes. 379

A more perfect way is to sprinkle a little compost along the cane and
then fill the trench a few inches with loose damp moss. This will
preserve a proper humidity and afford sufficient light to the starting
shoots. After they have become well hardened the moss is removed
and mellow soil substituted. The earth, if applied too early, might
induce rotting in the young stems. Fig. 416 represents the appear-

Fig. 416.—Shoots springing from a layered stent.

ance of this process after the shoots have attained full growth and
rooted well at the bottom. Usually about half-a-dozen plants are a
sufficient number to raise from one cane; more will start, but they
should be rubbed off to give strength to the remainder. When a
part outgrow the others, they should be pinched back to equalize the
growth. This process is repeated for
successive years; but as it tends to
exhaust the main plant it is advisable
to suspend it occasionally for a year if
the vigor becomes diminished.

These new plants are well rooted
before winter; and should be taken
up, separated, and packed away as
already described. Fig. 417 represents
one of these new plants.

It will be observed that while these
plants were forming from the layered
cane, one, two, or three shoots, accord-
ing to the strength of the plant, should
be trained to a stake for next season’s
work, the cane having been properly
cut-back for this purpose. Bien i4n7er Mean asennad Uagier

plant.

CUTTINGS IN OPEN GROUND. This
is sometimes an easy mode of raising plants, but is generally uncer-
tain and often unsuccessful. Much depends on the charaéter of the

380 Grapes.

soil for retaining moisture, and still more on the humidity of the air,
which varies in different localities and with seasons. A rich, mode-
rately compact, deep, and mellow soil, is required. It is especially
important that it possess fertility in order to give the young plants a
strong impetus the moment new roots are emitted. Shoots of one
season’s growth are selected, of full medium size, omitting small or
unripe portions. Where the winters are severe, this wood
should be cut off late in autumn, shortened to convenient
lengths, and packed in slightly moist earth, or what is bet-
ter, in damp moss, in boxes placed in a cellar. Sometimes
the cuttings are placed in a bed in autumn, which answers
well in mild climates, or where they are well prote¢ted dur-
ing winter, with a thick layer of straw, manure, or leaves.

The cuttings are usu-
ally made about seven
or eight inches long, and
each one should have
two or more buds. It
should be pared away by
a sharp knife imme-
diately below the lower
a bud and about an inch
Cutting. above the upper one, as Fig. 419.—Mode of planting Cuttings.

shown in Fig. 418 A

trench (Fig. 419) is made with the spade next to a line, nearly per-
pendicular on one side and sloping on the other. The cuttings are
placed upright against the steep side, about three inches apart, so
that the upper bud shall be about an inch below the level surface.
Fill the trench to the upper bud by adding successive portions, press-
ing each firmly with the foot, but leaving the soil more loose and
mellow above. After the shoots have grown a few inches the sur-
face may be levelled by burying the upper bud an inch beneath it.
Some cultivators are more successful by covering the surface with
an inch or two of fine manure for the retention of moisture in the
soil. Roots will be emitted from both buds, and handsomer plants
will be formed by cutting off the lower part, leaving the roots of the
upper bud only to remain.

PROPAGATION FROM SINGLE Bups. The various modes of pro-
pagating the vine from single buds, admit the rapid multiplying of
numbers required for work on a large scale; but artificial heat is
always necessary, either on a small scale in hot-beds, or more exten-
sively in propagating houses.

Grapes. 381

Good, strong, well ripened wood of one year’s growth must be cut
in autumn, and secured for winter as already described. The work
of forming or planting the buds or eyes is usually done in March ;
and being inserted through the month by successive portions, the
work of repotting and afterwards setting out into open ground, may
be also performed successively without crowding all the work into
one period. It should not be done much later than early in April,
when warm weather without may prevent the operator from giving
the low temperature to the house, required for the leaves and shoots
during the early stages of growth.

The operation should be commenced by trimming the wood which
holds the eyes into proper form—throwing them into water to pre-
vent drying, until enough are prepared for setting in the beds or
pots. Different modes or forms are adopted for these cuttings.
One of the best for general practice is represented in Fig. 420, the

Fig. 420.

cut being about two and a half inches long, with the bud at the
upper end about a fourth of an inch from the top.

When hot-beds are employed in giving bottom heat, the cuttings
are usually placed in pots; but in the more common pra€tice of
employing propagating houses, they may be placed either in pots,
shallow boxes, which have been well soaked in lime-wash some
months before to prevent the formation of mould or fungus, or
direétly in beds about three inches deep over the hot water tanks in
the house. The best material for receiving the buds is clean, pure
building or lake sand, which is to be kept at all times at a uniform

382 Grapes.

degree of moisture, but never we¢. It is the practice with some to
place a stratum of prepared soil (hereafter described) an inch
beneath the wood for the reception of the new roots, and sustaining
the young plants for a longer time than sand alone—thus obviating
so early a removal into pots as would otherwise be required. Each
bud or eye need not occupy more than two square inches of surface.
When properly imbedded in the sand, a moderate heat should be at
first applied, not higher than fifty degrees—the object being to com-
mence roots before sufficient warmth is given to expand the leaves.
For this purpose also, the temperature of the air in the house,
should be kept at all times at least ten degrees lower than that of
the sand. Ina few days from the commencement, the heat may be
gradually raised, and as the leaves expand, it may be cautiously
increased to eighty and ninety degrees. It is of great importance
to avoid the checks given by sudden changes, from cold currents of
air, cold water, or remitting fire.

When the roots have reached three or four inches in length, the
plants should be potted off into a soil prepared for this purpose, by
mixing about equal parts of clean sand and rich, rotten turf, or leaf
mould in the place of turf. This mixture should be prepared several
months beforehand, and be thoroughly pulverized and the parts
mixed together ; and unless the turf is quite rich, the addition of
about one-fourth of rotten manure would be advisable. About a
thirtieth part of wood ashes improves the mixture. Plenty of water
should be given until the plants become established in their new
home. When the roots reach the exterior of these pots they may be
either transferred to larger ones or to the open ground—which com-
pletes the process for the first season.

GREEN CUTTINGS. Propagating by cuttings of unripe wood is
practised, when it is desired to increase new sorts rapidly, in con-
nexion with common propagation by single eyes. As they do not
always mature well, or make strong vines the same season, they are
objected to by many propagators. Occasionally, however, good
strong vines may be obtained. They are made by taking strong
shoots in summer, and making them into cuttings with one eye at
the top, leaving on the leaf. These are inserted into sand (or the
same kind of soil used for single eyes), as far down as the bud, the
leaf resting on the surface. When small numbers are propagated,
pots are used and moisture retained in the leaves by placing them
under a glass frame in the propagating house, where the proper
degree of moisture is maintained without the excess which would
cause rotting. Ona larger scale the cuttings are placed in the bor

Grapes. 383

ders of the propagating house, the leaves forming one continuous
green surface. These are kept constantly moist by watering them
from the watering pot, three or four times a day. In about three
weeks they will be fit to remove to pots, and are then to be treated
like other plants. They generally succeed best by being kept in the
house during the remainder of the season, the wood ripening better
and the vines becoming hardier, than if planted out in open ground,
where there is not sufficient warmth to mature and harden the green
wood.

Root GRAFTING. This mode has also been extensively adopted
for propagating ona large scale. It is done by taking a por-
tion of the shoot with one bud, as shown in the annexed fig-
ure (Fig. 421), and inserting a piece of root cut wedge-form
into a cleft in the lower end of the cutting. Grafting plas-
ters bind the parts together, but they are left open below for
the emission of roots. Varieties which furnish long, smooth
roots, are most convenient, of which the Concord is one of
the best. The grafts are placed in shallow boxes of a con-
venient size, or about one by two feet, and three inches
deep, and bottom heat given as before described, but less
care is required in controlling the temperature.

GRAFTING IN OPEN GROUND. Large vines and vine-
yards of undesirable sorts, are sometimes changed to bet-
ter, by grafting. Itis uncertain of success, at best ; although
the grafts, when they do not fail to grow, push with great
vigor, and frequently extend twenty feet or more in a single
season. There are three different modes ; one is to graft
early in spring down into the root; the second is to defer
the work until the buds swell and bleeding ceases, pre-
serving the grafts in a dormant state in a cool place. The ;,
third, and generally the most successful, is grafting in
autumn, according to the mode described in Fuller’s Grape Culturist.
A cleft graft is made at or near the surface of the earth, and the parts
firmly bound together. An inverted pot is then placed over it and
banked with earth, except the top, which is covered with six inches
of straw, and the whole then buried in earth. This is removed in
spring. Grafting in the open air appears to be so easily influenced
by so many external causes, as frequently to result in entire failure,
even in the most skilful hands.

Fig. 421
Root Graft.

384 Grapes.

TRAINING,

Young plants should be trained to a single strong shoot, like that
represented in Fig. 422, for which
purpose a stake should be used and
the vine tied up as it advances. Spring
plants set out early, will often reach a
height of six or eight feet by the end
of the season.

Cuttings of the first year’s growth,
as well as layers, are more perfectly
fitted for finally transplanting to the
vineyard, by one season’s cultivation
in nursery rows. During this time
they should all be trained to a single
shoot, kept upright by staking; the
young plants being cut down to two
or three eyes when set out, and the
strongest only being allowed to grow,
rubbing off the others as soon as the
young shoots are fairly developed.
Pinching off the tips occasionally,
after they have reached four or five
feet in height, will render the shoot
and buds stronger, and the wood will
ripen better.

TRANSPLANTING. This is effected
most perfectly by making a broad
hole, and rounding up the central
portion of the bottom. The stem

Fig. 422.—One year plant. being cut down to two or three strong

buds, and very long roots clipped off,

the plant is placed with the centre on the rounded surface of earth,

and the roots then spread out in every direction, as shown in the

following figure (Fig. 423). The hole is filled with finely pulverized
earth, which completes the transplanting.

The following is the usual course for forming the plants into bear-
ing vines—three years being required for this purpose, if strong
plants are used and good cultivation given. One or two more years
are, however, frequently required, if the growth is not sufficiently
vigorous :

Grapes. 385

First YEAR. The plant having been cut down to two or three
eyes when set out, the strongest is trained to a single shoot, the

Fig. 423.

others being rubbed off. ‘The tip should be pinched off after grow-
ing several feet, to strengthen the cane.

SECOND YEAR. Last year’s shoot being cut down to two or three
buds, or to a foot or more in height, the same course is to be pur-
sued; but two shoots, instead of one, are to be grown from the two
upper buds.

THIRD YEAR. If the vine is not very strong, cut down these
shoots again, and train two new and stronger ones from them, or cut
them back part way and raise shoots from the cut ends. If any fruit
bunches are produced, remove them early in the season. The best
rule to determine whether to cut back again the third year, is
obtained from the size of the canes, which should not be less than
half an inch in diameter. If fully of this size the trellis may be
erected, and the training of the vines upon them commenced.

TRELLIS. Different modes of construéting trellis have been

Fig. 424.—Trellis with upright wires.

adopted. It is not essential which is used, but the cheapest and
most durable is to be preferred. Fig. 424 represents the mode

17

386 Grapes.

recommended and adopted by Fuller. It is about four feet high,
and if intended for a single series of horizontal arms with vertical
bearing canes, now generally approved. If two series of arms are
desired, the height may be increased to seven feet. It consists of
durable posts placed ten or twelve feet apart, to which horizontal
rails are nailed, the upper one at the top and the lower one about a
foot from the ground, Between these, vertical wires, about a foot
apart, are stretched as shown in the figure. These wires being
shorter than when stretched horizontally, need not be so large, and
a saving is thus effected in the expense. Each bearing cane is
trained to one of these wires,

Another mode is to use wires stretched horizontally, as shown in
Fig, 425. ‘The lowest should be a foot or more from the ground,
and to this the horizontal arms are tied; the next may be eight or

Vig. gage 7 rellis with horizontal wires.

ten inches above for tying the young shoots, and the two remaining
ones, each twelve to sixteen inches higher. ‘These distances are
recommended by Strong, in his late work on the Grape.

Cultivators differ as to the size of the wire suitable to be employed,
Some use even as large as No, 8, which is one-sixth of an inch in
diameter, and is thirteen feet to the pound. Others severally em-
ploy No. 10, which is twenty feet to the pound; No. 12, which is
thirty-three feet, and No. 14, which is fifty-four feet to the pound.
For the vertical wire trellis, already figured, No. 16 is large enough,
which is over one hundred feet to the pound. When the smaller
wire is used, it should pass through holes in the end post, and be
brought around at the side, and the end twisted around the main
part. ‘This may be easily done by using a strong, round piece of
wood about a yard long, around which the end is brought, and which
by using as a roller and lever combined, easily accomplishes or
renews the desired tension,

The wire used for this purpose should be annealed, and is best

Grapes. 387

when galvanized. The wires are fastened to the other posts by
staples ; or easier by two common nails, with heads touching, the
lower one a ten-penny, and the upper a six-penny.

Trellis made wholly of wood also answer a good purpose, whether
of horizontal bars nailed to posts, or vertical rods nailed to an upper
and lower horizontal bar.

TRAINING ON THE TRELLIS. Whatever mode of training is
adopted, the following general rules should be observed :

1. Allow no shoots to grow nearer than about one foot of eack
other.

2. Cut back each bearing shoot at the close of the season to one
strong eye, as near the old wood as pratticable, to produce bearing
shoots another year.

3. Rub off, as soon as they appear, all shoots not wanted.

These rules may be observed for different modes of training, and
will succeed well, whether in the vertical, horizontal, or in the fan
form ; but the following mode will commonly be found the simplest
and easiest in practice :

After the two canes have been formed the third year on the young
vine, as already described, they are to be cut off to within about four
feet of the base, and spread out in opposite directions horizontally,
to form the arms. As buds always tend to break into shoots soon-
est, when bent back from an upright position, and also from the
extremities or tips of the canes ; these arms, if brought out straight,

as in Fig. 426, will produce shoots irregularly, the buds on the mid-
dle portions of the arms not breaking at all, while the others may

Fig. 427.

have grown several inches. To prevent this difficulty, bend them
in curves, as shown in Fig. 427—the middle portions being highest,

388 Grapes.

will strike shoots equally with the other parts, As soon as these
shoots are well under way, the arms may be brought into a straight
horizontal position, Uf trained to the vertical wire trellis, each
shoot should have its appropriate wire, and all others be rubbed
off If the horizontal wire trellis is used, each shoot should be tied
to the second wire, as soon as it has grown sufficiently to reach it,

“THD ae Le hice
Bia AN URN NC OS PS
i: errs ae aa a
Va A\
\\\ t
ere ters - =< Se he “

Vig, qa8.— Bearing Mine.

When the young shoots have reached a few inches above the top
of the trellis, they should be kept pinched back to this height, for
the rest of the season, Each one will probably set two or three
bunches of fruit, and if the canes are strong enough, these may be
allowed to remain and ripen, and
will present in autumn the appear-
ance shown in Fig. 428, or as in
Fig. 428 a, after the leaves have
fallen,
If the vine is intended to be laid
down and slightly covered for win-
Fig. 428 a ter, the pruning may be done at any
time after the fall of the leaf, Or
if it is desired to use the wood that is cut away for propagating new
vines, the pruning should be done before the shoots are severely
frozen. As all pruning in autumn increases the liability to injury
by the cold of winter, one or two extra buds should be left on the
stump, to be cut down the following spring. If the pruning is not
done in autumn, it may be performed at any subsequent period
before spring.*
Mopr or PRUNING. When the young arms are first attached to

* Bleeding, or the rapid escape ef the sap by spring pruning, causes much less injury
than is usually supposed, and many cultivators who have made the experiment thoroughly,
Nave scarcely perceived any unfavorable result on hardy grapes,

Grapes. 389

the trellis, each bud, which is intended to form its upright bearing
shoots, will present the appearance shown in Fig. 429. After grow-
ing one season, as in Fig. 428, each shoot is to be cut down to a
good bud, as in Fig. 430. This bud is to grow and form the bearing

Fig. 429. Fig. 430.

shoot for next year. The pruning should be done as closely as
practicable to the horizontal arms, provided one good strong bud is
left on the stump or spur. After the pruning is completed, the vines
(already represented by Fig. 428) will exhibit the appearance in Fig.
431. The vine is now ready to throw up another set of bearing

Vig. 431.—Pruned Vine.

shoots for the coming year. It is the praétice of some cultivators
to leave two or even three buds on each spur, so as to form two or
three bearing shoots from each, in order to obtain a fuller crop.
This is, however, drawing too severely on the vine for continued
practice. To maintain the vigor of the vineyard, as well as to obtain
large, well developed, well ripened bunches and berries, the vines
should never be over-cropped; and one shoot from each spur is,
therefore, sufficient. The reports which are often made of six,
seven, and eight tons of grapes from an acre, may be set down as
evidences of bad management and over-exhaustion of the vines.
Three to four tons per acre is the largest amount which good and
continued success will warrant.

By raising bearing shoots from the same spur for successive years,
this spur will become lengthened several inches, or at the rate of
about one inch annually. Although little inconveniences result, it is
desirable to keep them short ; and for this purpose the spur may be
cut back to one of the smaller buds at its base, and a new shoot thus
brought out to form the beginning of a renewed spur. As this new

390 Grapes,

shoot springs from a small bud, it should not bear any fruit the same
season, but its whole strength be given to the formation of wood to
furnish next year’s bearing shoot, By selecting each year a small
number for this renewal, the process may be going on annually with
but little interference with the general erop, Vig. 432 shows the
manner in which this result is effected, the dotted line marking the
place where the old spur is cut out on the left, for the benefit of the
new shoot on the right,

SUMMER PINCHING, Atevery joint of each new shoot is a strong
leaf, In the axil (or armepit) of each leatstalk, buds are formed,
which if allowed to remain will grow into fruiting branches another
year, Opposite to each strong leaf is a tendril; or in its place a
bunch of fruit, if near the base of strong shoots—tendrils being
regarded as abortive fruit-bunches, serving also the purpose of cling-

Nig. 432, Vig, 43g Latervweds,

ing to supports and sustaining the vine, These, it will be observed,
are opposite the leafstalk and bud, From the axil of the leaf-stalk
anew and feebler shoot often springs, which is called a lateral—two
of which are shown in Fig, 433. Vigorous laterals will sometimes
throw out others which are termed sub-laterals, Laterals should be
allowed to remain, as displacing them tends to injure or destroy the
buds,

To prevent shoots or canes from growing too long, and also for
the purpose of increasing the strength of the cane and its buds, the
practice of pinching off is adopted, and is generally performed after
midsummer, ‘This pinching giving a check to the cane, tends to the
emission of laterals, which should also in turn be pinched at their
tips.

It is a common practice with most cultivators of hardy grapes, te

Grapes. 391

pinch off the shoots as soon as three leaves are formed above the
upper bunch of fruit. A less number will be insufficient to furnish
food for the forming berries; a greater number of leaves would
doubtless be better, provided there is room on the trellis. A good
rule in practice is to allow the bearing shoots, shown in Fig. 428, to
pass a few inches above the top wire, before the tips are pinched off.
After pinching, the upper bud will frequently “break,” or start into
a new shoot—in which case a second pinching should be given, and
s0"0n as long as the growing season continues.

Summer pruning consists, in addition to this pinching, in rubbing
off all useless shoots when they first appear. Bearing canes should
be at least ten inches or a foot apart, and all shoots between them
are useless and detrimental, by crowding the foliage, lessening its
health and vigor, and drawing strength from the vine. The process
of rubbing off is generally begun quite early in summer, or by the
time the first shoots are but a few inches in length ; and it should be
continued or repeated as long as any intruding shoots spring from
the vine. If left late, the lopping of large quantities of leaves
always injures the vigor of the vine.

MODIFICATIONS OF TRAINING. But one mode has been de-
scribed, namely, that represented in Fig. 428. Some cultivators

‘i
RSSLET (ie
ay ree

Fig. 435.—Thomery System.

adopt a modification of this plan, by employing a single horizontal
arm, extended in one direétion only (Fig, 434), instead of the two

392 Grapes.

arms on Opposite sides. ‘This mode appears to succeed well, and is
regarded as simpler than the other. Another mode is what is termed
the Thomery system, and is represented in the foregoing figure
(Fig. 435). Its object is to cover a higher trellis where the ground
is limited, or to extend the vine over the walls of buildings. It
obviates the difficulty of two or more horizontal arms, one above the
other, on the same vine, by allowing but a single arm from each, as
will be seen by inspecting the figure (Fig. 435). Double the number
of vines are planted along the trellis, and every alternate one carried
up to the second tier. A greater number of vines may be planted,
and the trellis raised to a corresponding degree.

SOIL FOR VINEYARDS,

The long established practice of highly enriching the deep vine
borders of exotic grape-houses, formerly misled some cultivators
into the practice of heavily manuring the ground intended for vine-
yards of hardy American varieties. It is now fully proved that land,
of moderate fertility is much better. Rich soils produce a strong
growth of canes and leaves, at the expense of the fruit, and render
the wood more liable to winter-killing. A considerable proportion
of clay in the soil, provided there is a perfect under-drainage, is bet-
ter than light sand or gravel. The most successful vineyards are
planted along the borders of large open waters, where the soil is
composed of what is termed @7/#—giving a perfect natural drainage.
The south shore of Lake Erie, from Dunkirk to Sandusky, extend-
ing a few miles inland, and the borders of Crooked Lake, in Western
New York, have proved to be admirably adapted to vineyard cul-
ture ; and other places in proximity to open water, away from fre-
quent fogs, and with a loose or shelly soil, will doubtless be found
equally good. While such localities as these should be sought for
extended or market cultivation, in nearly every portion of the coun-
try vines for a family supply may be raised, by proper under-drain-
age, and the selection of hardy or productive sorts.

At the same time that moderate fertility is to be sought, constant
cultivation must be given through the growing season. The best
managers pass the cultivator once a week.

The slow-growing varieties, such as the Delaware, should have a
richer soil than more rapid growers. Grapes on highly manured
land will grow larger, and present a more showy appearance—but
the fruit at the same time will be more watery, and of inferior
flavor.

Grapes. 393

DISTANCES FOR PLANTING. The European practice of placing
the vines about four feet apart, each way, and training to a single
stake, has been adopted to a considerable extent. It succeeds best
on poor and light soils, and with the slower growing sorts. Although
it does well for a few years, it is not to be generally recommended.
Young cultivators, also, fall into the error of placing their vines too
near together, when trained with horizontal arms on a common
trellis. They bear and succeed well while young, but as they be-
come older require more room. It is a common practice to place
the lines of trellis eight feet apart, and the vines twelve feet from
each other, along each line of trellis. This distance appears to
answer well; but some of the best managers give at least twelve
feet each way, and others as much as sixteen feet. The space thus
given, not only tends toa more healthy growth and freedom from
mildew, but develops larger, finer, and more perfect grapes.

GRAPE-HousEs. It rarely occurs that the foreign varieties are
successfully cultivated in the open air, and the proteétion of glass
becomes necessary. A house without fire heat is comparatively
cheap, and is managed with moderate attention.

Grape-houses are of three kinds: the cold house, which only pro-
ects from the exterior changes of the weather, and retains the heat
of the earth and of the sun; the forcing house, used for ripening
early grapes by the assistance of arti-
ficial heat; and the /ate house, to be Fig. 436.—Span-ro0f Grapery.
also heated artificially, to ripen, during
winter, the later varieties.

The best cold houses are made with
span-roofs, as in Fig. 436; while the
lean-to house, Fig. 437, is best adapted
to forcing, affording better security
against the admission of cold. For
this purpose the latter should also
have a double wall at the back. To
admit the free passage of the roots
under the walls, the border being on
both sides, the posts should be either
stone or brick piers, set deep enough
in the ground to be unaffected by frost,
and the walls built upon thick con-
necting slabs of stone near the surface.
Posts of durable timber will last many years, when the struéture is
built of wood. In the latter instance, the back wall should be

ity fil

Vig. 437.—Lean-to Grapery.

394 Grapes.

double-planked, and the space between filled with closely rammed
dry tar. The sashes for the roof should be of two lengths, lapping
slightly at the middle, and sliding past each other in separate
grooves.

~ CURVILINEAR Roors FoR GRAPERIES. This is a form often given
to the more highly finished class of grape-houses. It possesses
some advantages, and when neatly constructed, presents a handsome
appearance. But there is another form originated and adopted some
years ago by Ellwanger & Barry of Rochester, which is shown in
the annexed figure (Fig. 438), and which appears to be a decided

Fig. 438.—Curvitinear Roofs for Graperies.

improvement. The base walls, on which the frame rests, are per:
pendicular ; and the lower part only of the frame is curved. This
form gives it a neater and less heavy appearance, and is more easily
and cheaply constructed. It is occupied as a cold grapery, and is
seventy feet long, fourteen feet high, and sixteen feet wide.

BORDER FOR THE VINES. This should never be less than twelve
feet wide, and if twenty or twenty-five feet, it would be better. The
roots of grape vines run rapidly to a great distance, and it is indis-
pensable to their successful growth to furnish them ample room for
extension. J. F. Allen, of Salem, Mass.,in his Treatise on the
Grape, recommends for a border, a mixture of one-half loam, or the
top soil of an old pasture, one-fourth bones or other strong manure,
one-eighth oyster shells, lime, or brick rubbish, one-eighth rotten
stable manure—varying with circumstances. The bed should be
well mixed, and should be two to three feet deep.

The same work states the cost of a cheap lean-to grape-house,

Grapes. 395

without fire-heat, twelve or fourteen feet wide, at about eight dollars
per running foot ; and with the addition of a heating apparatus, at
ten dollars per running foot, constru¢ted as cheaply as possible.

The training commonly adopted in grape-houses is
by means of what is termed spur pruning, the side
shoots of the main stem (which is carried up from the
border to the peak) being managed similarly to the bear-
ing shoots on the horizontal arms already described for
hardy grapes, but kept shorter. Fig. 439.

It would be impossible, within the space of a few
pages, to give full dire€tions for the management of
a grape-house. The following brief instructions, from
A. J. Downing, contain all that is essential for a cold
house :

“ ROUTINE OF CULTURE. Inavinery without heat
this is comparatively simple. As soon as the vines
commence swelling their buds in the spring, they
should be carefully washed with mild soap suds, to
free them from inseéts, soften the wood, and assist the ,
buds to swell regularly. At least three or four times PP to
every week, they should be well syringed with water,
which, when the weather is cool, should always be done in the morn-
ing. And every day the vine border should be duly supplied with
water. During the time when the vines are in blossom, and while
the fruit is setting, all sprinkling or syringing over the leaves must
be suspended, and the house should be kept a little more closed and
warm than usual, and should any indications of mildew appear on
any of the branches, it may at once be checked by dusting them
with flour of sulphur. Air must be given liberally every day when
the temperature rises in the house, beginning by sliding down the
top sashes a little in the morning, more at mid-day, and then gra-
dually closing them in the same manner. To guard against the sud-
den changes of temperature out of doors, and at the same time to
keep up as moist and warm a state of atmosphere within the vinery
as is consistent with pretty free admission of the air during sunshine,
is the great objeét of culture in a vinery of this kind.”

Further directions for the management of grape-houses will be
given in the Monthly Calendar of work.

A successful manager of grape-houses gives the following as the
leading requisites for success with a cold grapery :—“ First, the
border must be well drained, or naturally dry, and have a depth of
two and a half or three feet of good soil—an old pasture sod, with

396 Grapes.

about one-third its bulk of old manure, will be good enough
Secondly, the pitch of the roof should be rather flat, say thirty to
thirty-five degrees, which is better than a high one, although it may
not look so well. In the flat pitch the vines break and bear more
uniformly from bottom to top. Thirdly, abundant ventilation—espe-
cially at the top of the house. Fourthly, constant care in regard to
little details—watering, ventilating, pinching off and tying in shoots,
thinning the bunches, arresting mildew, etc. . Fifthly, good sele¢tion
of sorts—hardy ones, like the Black Hamburgh and Muscadine.
The Chasselas sorts will succeed when the Muscat and other fine
varieties, that need fire heat, will fail.”

PROPAGATING HOUSES FOR THE GRAPE.

The extensive propagation and culture of the vine seems to
require a brief description of the construction of propagating houses.
One of the best and simplest which the author has met with, is the
following, adopted and successfully used by E. W. Herendeen, of
Macedon, N Y.

With some modification, these buildings may be used for “ orchard
houses,” for fruit-trees in pots,
or for fire-heat graperies.

A plan of the smaller size is
represented by Fig. 440, and

CAR RPA? OTS ERT RLU SZ NN i
ee Trent ie the house is constructed as
——— follows :

Fig. 440. Set two rows of cedar posts

into the ground about two and
a half feet deep, and beat the earth about them well—the rows
of posts being eleven feet apart, and the posts six feet apart in the
row—saw the tops off on a level three and a half feet above the
ground ; board them on both sides and fill in the space with tan or
saw-dust. Nail to the top of these posts thus sawn off, a scantling
two by five feet for a plate to the house. On the inside of the house
set two other rows of posts at the same depth as the others, and
opposite each one, and at a distance of three feet and four inches
from them. These posts are the support of the inside of the tank.
Fasten a scantling two by five feet in lengthwise along these posts
and parallel with the plates, by sawing out of the posts and letting
them into the side an inch or so. The scantling should be about
twelve inches from the ground. Runashortscantling from the under
side of the long scantlings to the posts supporting the plate, letting

Grapes. 397

them into the posts about one inch, and nailing all securely by using
twenty-penny nails. Then put a scantling lengthwise with the house
and parallel with the one on the inside of the tanks on the top of the
short pieces last mentioned, and near the posts supporting the plate
of the house to support the outside of the tank ; of course at the
same height from the ground. All this framework should be very
securely made, to prevent the tanks, when filled with water anc
covered with heavy sand, from settling, as they are sure to do if not
well done. The tanks are easily made. by using pine plank, an inch
and a half thick, planed and matched at the planing-mill, cutting a
groove at each end and driving them in paint upon side pieces five
inches high. They may be three and a half feet wide, and should
extend on two sides and one end of the house, and be divided
lengthwise by a board on edge, which supports the middle of the
covering placed over them for holding the sand used for propagating
purposes. The water should be about three inches deep in the tanks,
which for this purpose should be very carefully levelled. These
tanks are covered with thin boards, which, when damp, is a good
conduétor of heat from the hot water below. The sand should be
clean building or lake sand—not too fine or too coarse—and about
three inches deep for starting grape cuttings.

The larger house (Fig. 440 a) is twenty-two feet wide and seventy-
five feet long, and is double, being divided into two parts for heating
the propagating beds, but open in one in other respects. The same

EATERCEI ERE Re MINILEIS RS ces
Ra Ee dees VATE ASU SCOP

Fig. 440 a.

furnace heats both these parts by branching pipes. A cross se¢tion
of the double house is shown in Fig. 441.

The houses thus constructed are heated by a simple and efficient
furnace, made at the locomotive works at Geneva, N. Y. The fur-
nace for the larger house is shown in the annexed figures, where
442 is a view, and 442 a,a section. It is made of boiler iron, riveted
to circular cast-iron plates at top and bottom, with a space within
for fire, surrounded by water, with the exception of the grate at bot-

398 Grapes.

tom. The stratum of water surrounding the fire is about an inch
thick.

Fig. 442@.

Forty-three pipes, from the fire through the upper plate, carry the
hot air and smoke to the expanded smoke pipe, and heat the water
with great rapidity. The amount of fuel required has been found to
be only two-thirds the amount for other heaters in common use.

The size of the boiler for the larger house is about twenty inches
in diameter, and three and a half feet high, and smaller for the other
house. The hot water pipes connecting with the tanks should be
three inches in diameter inside for the small house, and four inches
for the larger. Six tons of coal only were used throughout the
entire season of spring propagation, for both houses.

An improvement in cheapness of construction for a lean-to cold

Grapes.

399

grape house, is represented in the preceding figure (Fig. 443). The

walls are made by setting posts
into the ground, and covering
with a rough, whitewashed
board siding. The cover of
glass is greatly simplified and
cheapened by fred sashes,
the necessary ventilation being
effected by the board shutters,
a, a, opening outwards on hinges,
and placed at intervals along the
back and front walls.

Fig. 444 represents a portion
of the glass roof—é, 4, are the
rafters; ¢, ¢, are. cross-bars,
made of strips of inch board
about two and a half inches
wide, set on edge, and narrowed
at the rafter and let into it suffi-
ciently to be on a level with its

Fig. 444.

top. These cross-pieces support long slender bars parallel with the
rafters, and formed on the top in the shape of a common sash-bar,

to receive the glass.

ARRANGEMENT OF VARIETIES.

NATIVE GRAPES.

CLass I. Dark red, purple, or black.

Crass II. Light red or brown.

Cuass Ill. White, yellow, or green.

FOREIGN GRAPES.

(The same arrangement is adopted for Foreign Grapes.)

NATIVE GRAPES.

Cuiass Il. Dark red, purple, or black.
Aprronpac. Bunches rather large, compact, shouldered ; berries

400 Native Grapes.

medium, round; skin thin, dark, nearly black, covered with a
delicate bloom; flesh tender, with little or
no pulp, with a mild, sweet, agreeable flavor.
Vines and leaves resemble those of the Isa-
bella, and are about as hardy. They are some-
what liable to mildew. One of the best, most
productive, and valuable of the newer grapes.
Ripening very early, or with the Hartford Pro-
lific.

Fig. 445- .
rane Alexander's. (Cape Grape, Schuylkill Musca-
del, Spring-Hill Constantia.) Bunches not
shouldered; compaét; berries medium, nearly round, slightly
oval; skin thick, black; pulp firm, coarse, acid until fully ripe ;
season late. Worthless in New England and New York; good
further south. A native of Penn.

Alvey. Bunches medium, loose, shouldered ; berries small, round ;
skin thin, black; bloom thin, blue: flesh without pulp, vinous.
A strong grower.

CaTAwBA. Bunches medium in size, shouldered; berries large,
deep coppery red, becoming purple when fully ripe ; flesh slightly
pulpy, juicy, sweet, aromatic, rich, slightly musky. Does not
ripen well as far north as 43° latitude, except in warm exposures.
Very productive.

Clinton. Bunches medium or small, not shouldered, compact ;
berries nearly round, small, black ; bloom thin blue ; pulpy, juicy,
with a slightly harsh flavor. Very hardy and rather early.
Western New York. Requires thorough maturity to develop its
flavor. A good keeper.

Concord. Bunches compact, large, shouldered; berries large,
round, almost black, covered with bloom; skin rather thick, but
very tender ; flesh juicy, buttery, sweet. Ripens ten days before the
Isabella, is healthy, vigorous, and very productive. The extreme
hardiness, vigor, and productiveness of the vine, and the large size
and fine appearance of the bunches and berries, have rendered the
Concord one of the most popular market sorts, although inferior
to several others in flavor. It succeeds well throughout the
entire West. The fruit is too tender for shipping long distances.

CREVELING. Bunches medium, rather loose, shouldered ; berries
rather large, nearly round, black, with little bloom ; flesh with a
rather sweet and an excellent flavor. Vine hardy and vigorous.
Early—ripens nearly with the Delaware. Penn. The bunches
on the young vines are often quite loose, but afterwards become
compact.

Elsinborough. (Elsinburgh.) Bunches rather large, loose, shoul-

Dark Red, Purple, or Black. 401

dered ; berries quite small, skin thin, black; bloom blue; pulp
none ; melting, sweet, excellent. Leaves deeply five-lobed, dark
green ; wood slender, joints long. Hardy. New Jersey.

HARTFORD PROLIFIC. Bunches large, shouldered, rather compact ;
berries rather large, round; skin thick, black, with a bloom; flesh
sweet, rather juicy, considerable toughness and acidity in its pulp ;
ripens two or three weeks before the Isabella. Hardy, vigorous,
productive. Valued for its earliness and easy cultivation.

Herbemont. (Warren, Neal.) Bunches large, compact, shoul-
dered; berries small, round, dark blue or violet, with a thick,
light bloom ; skin thin, pulp none, with a sweet, rich, vinous, aro-
matic juice. Vigorous grower. Tender at the North. Succeeds
well as far south as Cincinnati.

IsABELLA. Bunches rather large, shouldered ; berries round oval,
rather large; skin thick, dark purple, becoming nearly black,
bloom blue ; tender, with some pulp, which lessens as it ripens ;
when fully ripe, juicy, sweet, rich, slightly musky. Ripens in
favorable aspects as far north as 43° lat., except in unfavorable
seasons. Very vigorous, profusely productive. Origin, South
Carolina.

The Garrigues, Payn’s Early, and Louisa, claim to be earlier than
the Isabella, but differ from it little if any.

IsRAELLA. Bunches medium, shouldered, very compact; berries
medium, slightly oval, black ; flesh tender to the centre, with a
peculiar, rich, and pleasant flavor. Very early, ripening nearly
with Hartford Prolific. Vine vigorous, healthy, and hardy. A
new variety of high promise for market, raised by Dr. Grant, near
Peekskill, N. Y. Keeps well.

Lenoir. Bunches large, handsome, compaét, little shouldered ;
berries small, round; skin thin, dark purple, bloom slight; ten-
der, with no pulp, melting, sweet, excellent. Wood long-jointed,
leaf three-lobed. Origin, Carolina. Closely resembles Herbe-
mont.

Logan. Bunches medium, shouldered, compact; berries rather
large, oval, black; flesh juicy, with little pulp, and a moderate
flavor. Vine a slender grower; leaves small, three-lobed.
Early.

Missourt. Bunches loose; berries small, round; skin thin, nearly
black ; tender, sweet, pleasant, with little pulp ; moderately pro-
ductive, growth slow, wood short-jointed ; leaves deeply three-
lobed.

Mottled. Bunches medium, compact; berries medium, round, mot-
tled, changing to purple; sweet and sprightly, very good.

402 Native Grapes.

Ripens soon after Delaware, hangs long. Kelley’s Island, Lake
Erie.

Norton s Seedling. (Norton’s Virginia.) Bunches long, moderate-
ly compact ; berries small, round ; skin thin, dark purple ; pulpy,
vinous, somewhat harsh, rather pleasant and rich. Shoots strong,
hardy ; a hybrid between Bland and Miller’s Burgundy. Foliage
light colored, five-lobed.

Ohio. (Longworth’s Ohio, Segar-Box.) Bunches large, long, loose,
tapering, shouldered; berries small, round; skin thin, purple,
bloom blue; tender, melting, sweet, excellent, with no pulp; a
good bearer. Shoots long-jointed, strong; leaves large, three-
lobed ; origin unknown. As far south as Cincinnati it succeeds
well, and is a fine table grape, resembling the Elsinborough, but
tender further north.

Raabe. Bunches small, compact, rarely shouldered ; berries small,
round, dark red, thick bloom ; flesh very juicy, scarcely any pulp,
good. Phila.

Rogers’ Hybrids. This name applies to several varieties originated
by E. S. Rogers, of Salem, Mass., by fertilizing the native Fox
with the pollen of the Black Hamburgh. Those sorts designated
as Nos. 4, 19, 41, 44, and several others, are black, and are large,
showy, of good, but not highest quality. No.4 is as large and
better than Union Village; No. 44 is equal in size to the Con-
cord, and superior in quality. Of the light colored varieties,
No. 15 appears to be the best. Many of these seedlings closely
resemble each other, and after further trial may probably be
reduced to three or four sorts as representatives of the rest.

To-Kalon. Bunches large, shouldered; berries varying from oval
to oblate, dark, with a bloom; sweet, excellent, without foxiness,
toughness, or acidity. Perfectly hardy, and with good treatment
an early and abundant bearer. A little earlier than the Isabella.
Lansingburgh, N. Y. Liable to rot, which much lessens its
value.

Union Village. (Ontario) Bunches very large, compaét, shoul-
dered; berries very large, round; skin thin, black, with a bloom ;
sweet, with a pleasant, moderate flavor. A good and very showy
sort, resembling the Isabella, but with larger bunches and more
moderate flavor.

The IWVinchester is a seedling of the Union Village, and resembles
it, but is a few days earlier.

Crass II. Light red or brown.

Bland. (Bland’s Virginia, Powell.) Bunches loose ; berries round,
pedicels long; skin thin, pale red; flesh slightly pulpy, pleasant,

Light Red or Brown. 403

delicate, sprightly. Late. Rarely ripens well as far north as 43°
lat. A moderate bearer. Origin, Va.

Diana. A seedling from the Catawba, which it resembles, but
paler, or a pale greyish red; bunches compact; berries round,
almost without pulp, juicy, sweet, rich. It ripens best on poor
soils, and is earlier than the Isabella. Origin, Milton, Mass.

One of the most highly esteemed American grapes—its character
being lessened by variableness in ripening on the same bunch
and by a difference in quality in different localities. An excellent
keeper, retaining its freshness through winter.

Vig 446.—Déiana. Fig. 447.—Delaware. Fig. 448.—Jona.

DELAWARE. Bunches small, compaét, generally shouldered ; ber-
ries smallish, round; skin thin, light red, translucent; exceed-
ingly sweet, but sprightly, aromatic. A vigorous grower under
high culture ; requires a strong, rich soil. An early and profuse
bearer, hardy. Ripens nearly three weeks before the Isabella.
Delaware, Ohio. One of the most excellent and popular of all
American grapes, especially at the North and East.

Diana Hamburgh. Bunches large, compact, shouldered ;_ berries
large, round, dark red when fully ripe, tender, free from pulp,
sweet, aromatic. Season between Concord and Diana. Raised
from seed.of the Diana impregnated with Black Hamburgh. A
slow grower. J. Moore, Rochester, N. Y. New.

IonA. Bunches large, shouldered, not compact; berries medium,
round, pale red, becoming dark red at maturity; flesh tender,
with little pulp, and with a rich, slightly vinous, excellent flavor.
Ripens nearly with the Delaware. A new and very promising
variety, raised by Dr. Grant, near Peekskill, N. Y. Vine vigor-
ous, hardy, and healthy.

Michigan. Bunches large, often two-shouldered ; color resembling
Catawba, but redder, juicy, sweet, rich, with a fine perfume.
Ripens two weeks before Catawba.

Northern Muscadine. Bunches small, short, compact; berries

404 Native Grapes.

medium, round, brownish red; skin thick, with the chara¢éter and
odor of the brown Fox grape. The berries fall from the bunch
as soon as ripe, which is about two or three weeks before Isa-
bella. New Lebanon, Columbia co., N. Y. Valuable only for its
earliness and extreme hardiness.

Venango. Bunches compact; berries fine lilac; pulp tough, but
with a peculiar, aromatic flavor, which makes it valuable for
kitchen use. Two weeks before Catawba. Vigorous. Hardy.

Cuiass Ill. White, yellow, or green.

Anna. Bunches large, loose, shouldered; berries large, white,
with a thin white bloom ; flesh tough at the centre, juice between
pulp and skin, sweet and excellent. Odétober—too late for ripen-
ing at the North. A seedling of the Catawba. A good and
strong grower.

ALLEN’s Hysrip. Bunches rather large, shouldered, compact ;
berries medium, round ; skin thin, pale amber when fully ripe ;
flesh tender, without pulp, with a sweet, rich, delicious flavor.
A hybrid between native and exotic species; moderately hardy,
much liable to mildew. Season medium.

Cassady. Bunches medium, compact, sometimes shouldered ; ber-
ries small, round, greenish white, sometimes with a pale amber
blush; flesh juicy, little pulp, flavor pleasant, good. Phila.
Strong grower, leaves woolly beneath. Fails in some localities.

Clara. Bunches medium, loose; berries medium; round, green ;
flesh tender, juicy, rich, sweet, and delicious. Phila. Of foreign
parentage.

Cuyahoga. Bunches medium, shouldered, compact ; berries rather
large, round, pale greenish white, bloom thin; flavor moderate.
Too late for the North and liable to mildew.

Lydia. Bunches above medium; berries large, oval, greenish
white, with a tinge of rose in the sun; sweet, excellent. Ripens
with the Delaware. C. Carpenter, Kelley’s Island, Ohio.

Martha. Bunches medium, rather loose, shouldered ; berries large,
round, pale yellow; slightly pulpy, sweet, juicy, a very little foxy.
Vine a hardy, healthy, and strong grower. A seedling of Concord,
and rather better in quality.

Mary. Bunches quite large, loose ; berries medium, round, nearly
white, translucent; flesh tender, little pulp, sweet and sprightly,
very good. Rather late. Kelley’s Island.

MAXATAWNEY. Bunches medium, moderately compact, not shoul-
dered ; berries light greenish yellow, tinged with amber; flesh

White, Green, or Yellow. 405

tender, without pulp when_ripe, quality excellent. Vine hardy.
Ripens rather late. The Maxatawney much resembles the P=
becca in flavor and general appearance, but while it is hard.y
equal to the latter in quality, it is a better grower. Berks cc,
Penn.

ReBEccA. Bunches nearly cylindric, compact, heavy, often shoul-
dered ; berries medium, oval; color
light green in the shade, golden in
the sun, with a light bloom, some-
what translucent; flesh juicy, sweet,
delicious. Ripens eight or ten days
before the Isabella, and keeps a long
time. Healthy, not disposed to mil-
dew. When fully ripe, one of the
finest flavored of all grapes. Mode-
rate grower; foliage tender. Hud-
son, N. Y

Fig. 449.—Rebecca. Scuppernong. (Fox Grape or Bullet
Grape, of the South, American Mus-
cadine.) This is a distinét Southern species, the Vitis vulpina.
Bunches very small, loose; berries round, large; skin thick ;
pulpy, juicy, sweet, strongly musky. The “White” is light
green; the “Black” dark red; the color of the tendrils corre-
sponding in each variety. Leaves quite small, glossy on both
sides. Very tender at the North.

Taylor's Bullitt. Bunches medium, loose, with many imperfeét
berries ; berries rather small, greenish white, of moderate quality.
A strong grower. Ky.

FOREIGN GRAPES.

Ciass I. Dark red, purple, and black.

Aleppo. (Switzerland Grape, Striped Muscadine, Variegated Chas-
selas.) Bunches rather small; berries medium, roundish; skin
thin, striped with white and dark red or black; sweet, quality
moderate.

Black Barbarossa. Bunches very large, shouldered, compact ; ber-
ries large, black, with a thick bloom; juicy, of fair quality. A
new, popular, late exotic sort. Prince Albert is probably identi-
cal.

BLACK CLUSTER. (Burgundy, Black Burgundy, True Burgundy,
Small Black Cluster, Early Black, Black Orleans.) Bunches

406 Foreign Grapes.

small, very compact ; berries rather small, roundish, black, sweet,
good. Season early mid-autumn. Hardy in N. Y. Distin-
guished from Miller’s Burgundy by the absence of down on the
leaf.

3LACK FRONTIGNAN. Bunches rather long, scarcely medium size ;
berries medium, round, black; musky, sweet. The Blue Fron-
tignan has more compaét bunches, with berries nearly round,
purplish, less musky, and not quite equal to the preceding.

BLACK HAMBURGH. (Red Hamburgh, Purple Hamburgh, Brown
Hamburgh, Frankendale, Hampton Court Vine.) Bunches large,
shouldered on both sides; berries very large, roundish, some-
times oval, deep brownish purple, becoming black ; flavor sugary
and rich. A good bearer. Needs a grape-house, rarely ripening
well in the openair. The best variety for cultivation under glass.

The Muscat Hamburgh is a musky, rich, excellent sub-variety,
with large bunches and large dark berries.

Wilmot’s New Black Hamburgh is similar, bunches shorter, fruit
larger, bloom very thick, flesh firm, a little coarser, but nearly or
quite equal to the common Hamburgh. Allen says it is uncertain
in quality, often fine, but as often too astringent; it requires
always to hang long after it has colored, before cutting ; in a poor
situation it does not set well.

Black Lombardy. (West's St. Peter’s.) Bunches large, shoul-
dered ; berries large, roundish oval, black; flavor rich. Keeps
well. Late. Leaves small, becoming purple.

Black Morocco. (Black Muscadel.) Bunches large; berries very
large, oval; skin thick, dark red; rather sweet and rich. Large,
showy, ripening late, requiring much heat. Sets badly and needs
fertilizing.

Black Muscadine. Bunches medium, compact; berries roundish
oval, black ; sweet, good, quality moderate.

Black Muscat of Alexandria. Bunches large, shouldered ; berries
large, oval; skin thick, reddish, becoming black; flesh firm, rich,
musky. Requires fire-heat.

BLACK PRINCE. Bunches very long, not wide at base; berries
large, thinly set, oval ; skin thick, black, with a thick blue bloom ;
flavor sweet and excellent. A good bearer. Sometimes ripens
in the open air.

Black Portugal and Cambridge Black much resemble this variety.

BLACK St. PETER’s. Bunches rather large and loose; berries
large, round, black, sweet, of excellent flavor. Ripens late; well
adapted to a cold vinery.

Black Sweetwater. Bunches small, compact ; berries small, round ;
sweet, pleasant. Rather hardy.

Light Red or Brownish Red. 407

Black Tripoli. Bunches medium, shouldered, rather loose ; berries
large, round, purplish black ; sweet, rich, high flavored. Rather
late ; requires fire-heat.

Ear.y BLAck JuLy. (July Madeleine.) Bunches small, compact ;
berries small, spherical, black, bloom blue, skin thick; flavor
acid, becoming rather sweet, not rich. Very early; ripens in
open air soon after midsummer.

Lsperione. Bunches very large, shouldered; berries dark purple,
bloom thick ; pleasant, not rich. Rather hardy—a strong grower.

fintindo. Bunches large, compa¢ét, shouldered; berries large,
roundish oval, dark purple; sweet, rich, aromatic. Resembles
Black Hamburgh, but earlier.

Miller's Burgundy. Bunches short, thick, compact; berries
roundish oval ; skin thin, black, with a blue bloom; flesh tender,
sweet, high flavored. An old, well known sort, quite hardy in
most localities.

Schiras. Bunches long, loose, shouldered; berries irregular, ob-
long oval, reddish purple, bloom thick; flesh juicy, sweet, aro-
matic, excellent. Quite early ; a strong grower.

Zinfindal. Bunches large, shouldered; berries medium, round,
very black ; acid, becoming good when fully ripe.

Cuiass Il. Light red or brownish red.

GRIZZLY FRONTIGNAN. (Red Constantia, Red Frontignan, Grey
Muscat.) Bunches rather long, tapering, slightly shouldered ;
berries above medium in size, round, compact; reddish grey,
bloom thick; juicy, rich, musky, high flavored; hangs well ;
ripens before Hamburgh and the other Frontignans. For forc-
ing, cold or late house. The berries are liable to shrivel, and are
delicate and do not keep well when ripe.

Lombardy. (Red Lombardy, Queen of Nice, Flame Colored Tokay,
Wantage, Rhemish Red.) Bunches large, very compact, requir-
ing thinning, shouldered; berries large, roundish; skin thick,
pale red ; flesh firm, with a moderate flavor.

Red Chasselas. (Red Muscadine.) Bunches medium, loose, ber-
ries medium, round, pale green, soon becoming red; sweet, very
good. Young wood red.

Red Traminer. Bunches small, compact; berries small, round,
rose color, flavor good.

feose Chasselas. Bunches and berries rather smaller than Red
Chasselas, bright rose, handsome and excellent.

408 Foreign Grapes.

Cxass III. White, green, or yellow.

Charlesworth Tokay. Bunches long, compact; berries large, oval,
white ; skin thick, with a rich, excellent, Muscat flavor. Hangs
long, and is adapted to a forcing or late house. English.

Ciotat. (Parsley-leaved.) Bunches medium, rather loose; berries
round ; skin thin, white; pleasant, but not rich. Leaves deeply
divided ; grows in open air, but much better under glass.

Early White Malvasia. (Grove End Sweetwater, Early Chasselas,
White Mellier.) Bunches medium, shouldered; berries small,
yellowish white ; skin thin; sweet, juicy, agreeable. Early, good
bearer, ripens in open air.

Golden Hamiburgh. Bunches large, shouldered ; berries large, oval,
pale yellow; skin thin; flesh tender, rich, vinous, showy. Ripens
with Black Hamburgh. A fine new white grape.

Knight's Variegated Chasselas. Bunches rather long, not shoul-
dered, loose ; berries small, round; skin thin, white, sometimes
purplish in the sun, with a sweet, pleasant flavor.

Musk Chasselas. Bunches medium, loose ; berries medium, round,
yellowish white ; juicy, very rich, musky. Liable to crack.

PITMASTON WHITE CLUSTER. Bunches small, compact, shoul-
dered; berries large, round, amber colored, sometimes with a
little faint russet when fully ripe; skin thin, flesh tender, juicy,
rich, of fine flavor. Open air, cold or forcing house. A seedling
from Black Cluster. Very early and good.

RoyAL MuscapIne. (Chasselas, White Chasselas, Early White
Teneriffe, Chasselas de Fontainebleau, White Muscadine of some.)
Bunches large, long, sometimes shouldered ; berries rather large,
round, greenish, becoming a golden amber; skin thin, flesh ten-
der, rich, delicious. Does not hang well—cracks some seasons.
Distinguished from Sweetwater by its larger berries and stronger
growth of shoots.

Chasselas de Bar Sur Aube much resembles the Royal Muscadine,
but is earlier, and rather superior in flavor; the bunches, under
good cultivation, are often ten or twelve inches long, usually not
shouldered ; very produétive. For forcing or cold house. Gold-
en Chasselas is earlier—the bunch sets badly.

Scotch White Cluster. Bunches medium, compaét; berries me-
dium, roundish oval, white ; flesh tender, juicy, sweet, excellent.

Syrian. Bunches enormously large—have weighed 19 lbs., being
22 inches long and 19 broad—irregular, shouldered; berries
large, oval, tawny yellow; skin thick, flesh firm, solid, moderately

White, Green, or Yellow. 409

juicy and sweet, not rich. Late; needs fire-heat; hangs well.
Wood and foliage large. Supposed to be the grape of Eshcol,
mentioned in the Sacred Scriptures.

WHITE FRONTIGNAN. (Muscat Blanc, White Constantia.) Bunch-
es medium in size or long, sometimes shouldered, usually not,
rather dense ; berries medium or large, round, dull white or yel-
low, when well ripened a beautiful amber, bloom thin, skin thin ;
tender, rich, perfumed—one of the best Muscat grapes. Pro-
ductive in a vinery, adapted to a cold, forcing, or late house—
requires a dry situation; on a wet soil not worth cultivating.
Ten days later than Hamburgh.

White Hamburgh. (White Lisbon, White Portugal, White Raisin.)
Bunches large, loose ; berries large, oval; skin thick, greenish
white; flesh with a slight Muscat, rather poor flavor. The
famous Portugal grape of commerce.

WHITE MuscAT OF ALEXANDRIA. (Jerusalem Muscat, Malaga,
Frontignac of Alexandria, Passe Musqué.) Bunches very large,
9g to 12 inches long, loose, irregular, do not set well; berries very
large, oval, pale amber, skin thick; flesh firm, crisp, rich, deli-
cious, perfumed—often seedless. One of the richest Muscat
grapes. Needs a vinery, and best with fire-heat—hangs long. It
is a firm-fleshed or breaking grape, and when well ripened, cannot
be exceeded in richness.

The Cannon-Hall Muscat is a seedling sub-variety, improved in
size, but hardly so rich in flavor, and uncertain in bearing.

The Zottenham Park Muscat, also a sub-variety, is not quite so rich
as the original, but sets better, and hangs well.

Bowood Muscat is a cross of the Cannon-Hall and Muscat of Alex-
andria. Bunches very large, well shouldered; berries large,
inclining to obovate, greenish yellow; flesh firm, juicy, with a
rich, sugary, Muscat flavor. A new variety of high promise.

Portuguese Muscat resembles the White Muscat, but is more highly
musk-flavored.

White Nice. Bunches very large—have weighed eighteen pounds
—shouldered, loose ; berries medium, or rather small, round ;
greenish white, approaching yellow, sweet, good, rich-flavored ;
hangs well. Growth strong, leaves very downy beneath. Needs
fire-heat.

White Rissling. Bunches medium, compact; berries rather small,
round, juicy, tender, sprightly.

WHITE SWEETWATER. (Early White Muscadine, White Musca-
dine of Lind. Early Sweetwater.) Bunches medium in size,
loose, usually shouldered ; berries medium in size, round, yellow-
ish green, skin thin; crisp, watery, sweet, moderately rich. In-
ferior to Royal Muscadine, but two weeks earlier, ripening by the
end of summer. Ripens in open air; shoots tender.

18

410 Foreign Grapes.

White Tokay. (Genuine Tokay.) Bunches medium in size, com-
pact; berries round-oval, dull white; skin thin; delicate, sweet,

perfumed. Leaves deeply five-lobed, lower surface with a silky
down. Ripens in open air.

Verdelho. Bunches rather small, loose; berries small, varying in

size; yellowish green, a little translucent, slightly acid, becoming
rich and excellent. Strong grower.

CHAPTER IX.
THE STRAWBERRY.

IN the cultivation of this early and delicious fruit, the requisites for
success are chiefly :

1. A good, deep, rich soil.

2. Clean cultivation between the rows.

3. A renewal by planting as often as once in three years.

4. Selection of suitable varieties.

Soil, Any deep, rich soil, which will afford fine crops of corn and
potatoes, is well adapted to the cultivation of the Strawberry. To
be uniformly productive, it must be deeply trenched, either by the
spade or by double ploughing, and weil enriched with manure.
Fine crops, it is true, may be obtained without trenching, but not in
such excellence, profusion, or certainty, in all seasons. It rarely,
but sometimes happens that the soil is made too rich. The usual
error is the reverse.

Clean cultivation is a most essential requisite. On a large scale,
it may be very cheaply accomplished by a horse and cultivator, the
tows being about three feet apart, and the plants a foot to a foot and
a half in the rows. The runners must be kept down by hoeing, or
treated precisely as weeds, and unless the soil is already quite
fertile, a dressing of manure should be applied each autumn, which
will prote¢t the roots, soak into the soil, and may be turned under
in spring. A light top-dressing of leached ashes is highly benefi-
cial to strawberry beds.

Some varieties, as the Large Early Scarlet and Dundee, will often
bear profusely for a single season, even when the plants run thickly
together ; others, and more particularly the larger sorts, must be
cleared of runners and kept well cultivated, or they will always bear
poorly.

412 Strawberries.

Transplanting. arly in the spring is the best season for setting
out strawberries. If the work is done well they will bear a mode-
rate crop the same season, and a heavy one the next. The best
plants are the well-rooted runners from last autumn. They should
be well taken up, so as to secure all the fibres, lifting the roots out
with a spade and shaking the earth carefully from them ; if pulled
severely by the hand the roots will be torn off. The older and dead
leaves should be cut off from the plants, and the roots trimmed to
about two anda half inches long. For ordinary field culture they may
be set out with a dibble (Fig. 450), care having been previously taken

Fig. 450.—Strawberry plant set out with Fig. 451.—Strawéberry plant set out by
a dibble, or in the common way. spreading the roots.

to immerse the roots in mud to prevent drying. But for more finished
or for garden culture, it is better to spread the roots out like the
frame of an umbrella (Fig. 451), and set them in a hole broad
enough, with a small mound in the centre, on which the spread
roots rest, and form a cap, as shown in Fig. 452.

Fig. 452.—Hole for setting the spread roots of a strawberry plant.

Next to early spring the best season at the North for transplant-
ing is just after the crop has been gathered, during the period of
suspension in growth which occurs at that time. The plants will
immediately take root, become well established before winter, and
bear a good crop the following season. As the weather is often
quite dry and warm at this time, precaution must be used to prevent
the plants from perishing by drought. All the leaves, except the
small central ones, should be cut off, the roots kept wet, and care-

Strawberries. 413

fully spread out when set, as just described. The earth should be
well settled about them with water, and mellow earth then drawn
over the surfaces. A covering of fine manure, an inch or two in
thickness, is then spread on the ground to preserve the moisture.
It is only in cases of severe drought that further watering is required.
But when given it should be copious and repeated daily until the
fresh leaves begin to expand. By this treatment scarcely a plant
will be lost.

Transplanting early in autumn, although succeeding well as far
south as Philadelphia, or even at New York city, is often attended
with failure further north, the plants being thrown out and frozen in
winter. Treading the earth firmly about the plants when set, les-
sens the liability to winter killing.

The following easy mode of raising the strawberry, by a sponta-
neous renewal of the plants, or “ culture in alternate strips,” is thus
described by A. J. Downing, and has since been successfully prac-
tised in various parts of the country ;

“ Early in April, or in August, being provided with a good stock
of strong young plants, select a suitable piece of good deep soil. Dig
in a heavy coat of stable manure, pulverizing well and raking the top
soil. Strike out the rows, three feet apart, with a line. The plants
should now be planted along each line about a foot apart in the
row. They will soon send out runners, and these runners should
be allowed to take possession of every alternate strip of three feet—
the other strip being kept bare by continually destroying all runners
upon it, the whole patch being kept free of allweeds. The occupied
strip or bed of runners will now give a heavy crop of strawberries,
and the open strip of three feet will serve as an alley from which to
gather the fruit. After the crop is over, dig and prepare this alley
or strip for the occupancy of the new runners for the next season’s
crop. The runners from the old strip will now speedily cover the
new space allotted to them, and will perhaps require a partial thin-
ning out to have them evenly distributed. As soon as this is the
case, say about the middle of August, dig under the whole of the
old plants with a light coat of manure. The surface may be then
sown with turnips or spinage, which will come off before the next
season of fruits.

“Jn this way the strips or beds occupied by the plants are
reversed every season, and the same plot of ground may thus be
continued in a produétive state for many years.”

Mulching among the plants to keep the berries from becoming
soiled with earth, should not be omitted. Straw answers a good

414 Strawberries.

purpose, and is more easily and neatly applied, if chopped short, say
two or three inches. Rye straw, threshed by hand, will lie more
smoothly than any other long straw. Applied in autumn, straw will
protect from winter killing, and may be renewed or retained in
spring. Beds for family use are neatly mulched with the short mow-
ings of lawns.

Selection of Varieties. Independently of fine quality, the selection
of suitable varieties is of great importance. Some sorts, celebrated
and highly recommended, will not yield a tenth part of the crop
afforded by others. The most produétive, among which may be
mentioned Wilson’s Albany, Iowa, Large Early Scarlet, and the
Downer, have yielded at the rate of one hundred, and sometimes
two hundred bushels per acre; the ground, at the period of ripen-
ing, glowing with the dense red clusters which nearly cover the sur-
face; while of such varieties as Swainstone’s Seedling, Myatt’s
Eliza, and Deptford Pine, the fruit is so thinly scattered and imper-
fect, that whole square feet are destitute of fine specimens.

As the produétive qualities of strawberries depend so essentially
on the presence of the stamens and Pistils, some attention to this part
of the subject becomes indispensable to their successful culture.

Modern cultivators divide all strawberries into two distinét classes,
one being termed staminate (or
“male ”’), in which the stamens are
fully developed, and possess the
power of fertilizing the germ; and
the other being termed P7sti//ate (or
“female”), in which the stamens
are abortive, or so small and im-
perfectly developed that they fail
to accomplish fertilization. Figs.
453 and 454 represent the usual appearance of these two kinds of

Fig. 453- "Fig. 454.
Staminate flowers. Pistillate flowers.

Fig. 455.
Pistillate flower, magnified Staminate flower, magnified.

flowers ; and Figs. 455 and 456, magnified portions of the same,

Strawberries. 415°

Fig. 456 exhibiting a part of the flower of the Large Early Scarlet,
and Fig. 455 the same of Hovey’s Seedling; a, being the stamens,
and 4, the pistils. By the use of a microscope it will be found
that the former is abundantly supplied with pollen or fertilizing dust,
while the latter is nearly or totally destitute. Hence Hovey’s Seed-
ling or any other pistillate variety, can never, or but very imperfect-
ly, fertilize its own flowers, and the impregnation must be derived
from a staminate sort.

Strictly speaking, the term s¢amznate applies to those only which’
are destitute of perfect pistils. Very few flowers, however, are
wholly destitute ; and most of those which have perfect stamens,
have also a greater or less number of pistils, but usually much
fewer than the pistillate flowers only. This imperfection in the
pistils of staminate sorts, renders those sorts usually unproduétive.
Hence the greatest bearers are mostly of the pistillate varieties,
fertilized by staminate sorts planted within a few feet for this pur-
pose. Without this assistance, derived from staminate flowers, pis-
tillates are either barren, or the fruit is imperfeét and distorted, only
a part or the outer portion of the berry nearest the stamens being
impregnated by the scanty supply of pollen from the nearly abortive
stamens.

In planting strawberry beds, it is important, therefore, to know
the character of the flowers. Nothing is easier than to distinguish
the two when in blossom. This distinétion is given in the avvange-
ment of varieties which follows. About one-quarter staminates are
usually regarded as abundant for fertilizing a bed. To prevent
intermixture of the two sorts by runners, they may be planted in
alternate strips, as indicated by the following diagram, S representing
staminate, and P pistillate varieties :

PPP P s PPPP S PLP PP ssss

PPPP s PPP P S PPPP S\si sts

PUEgEeP +S PPPP S PPL Eye 5.5: Ss
ana = <8 s

Pee eens AS ese BPP SiS: IS. RPP Pe Yes. $s: S
x X x X x

PPPP S PPPP S PPP P S) Sans

PPP P s PPPP S PPPP SuSeane

PPPP s PPPP S PPPP ssss

In selecting two varieties for this purpose, perfect fertilization

416 Strawberries.

requires that their season of flowering should be nearly at the same
time. Hence early and late flowering sorts will not succeed well
together.

VARTETPED.
ARRANGEMENT.

CLASS IJ. SCARLET AND PINE STRAWBERRIES.

(Scarlet strawberries have small flowers; leaves rather long, thin, and light green, sharply
serrate; fruit bright color, acid or sub-acid, seed deeply sunk. (/vagaria virginiana.)
Pine strawberries are characterized by rather large flowers, leaves broad, dark green,
sometimes obtuse; fruit large, not acid, rather smooth, seeds little sunk. (/vagaria
grandiflora.) These two sorts have been much hydridized and crossed, until it is now
difficult to assign many varieties to either separately.)

Section I. Flowers staminate.
Section IT, “Flowers pistillate.

CLASS II. ALPINE AND Woop STRAWBERRIES.

(Flowers rather small, perfect; leaves small, thin, light green; fruit small, sweet, parting
freely from the calyx. /’*ragaria vesca.)
‘e.

CLAss III. HaAuTsBois STRAWBERRIES.

(Leaves large, pale green, on tall stalks; fruit-stalk tall and ereét; fruit dull purplish,
Fragaria elatior.)

CLASS IV. CHILI STRAWBERRIES.

(Leaves very hairy, thick, obtusely serrate; fruit very large, pale, insipid. Tender. /7va-
garia chilensis.)

CLASS V. GREEN STRAWBERRIES.
(Leaves light green, plaited; flesh solid. Of little value.)

CLass I. SCARLET AND PINE STRAWBERRIES.
Section I. Flowers staminate.

Agriculturist. Very large, nearly conical, sometimes cockscombed,
somewhat necked ; deep scarlet; flesh firm, of a pleasant, moderate-
ly good flavor. A strong grower. N.J. Fails in many localities,

Albion White. Large, round, white; slight orange to the sun,

Scarlet and Pine. 417

seed pink; sweet, juicy, good. Strong grower—moderately pro-
ductive. Foreign.

Alice Maude. Warge, conical, dark glossy scarlet; juicy, rich,
excellent. Plant strong, vigorous—requires deep and rich culti-
vation. Foreign.

Austin Shaker. (Austin, Shaker’s Seedling.) Very large, round-
ish, light red; soft, usually hollow, of moderate or poor flavor.
Productive.

BosTON PINE. (Bartlett.) Large, roundish, very slightly conical,
regular; deep red; flesh pale scarlet, solid, rich flavored, hardy.
Often productive. Needs a fertile soil, and cultivation in “hills ”
or rows. Early. Fails entirely when allowed to cover the bed.

Brighton Pine. Large conical; deep crimson, with a rich, sub-acid
flavor. Early, hardy, sometimes produ¢tive—often a poor bearer.

British Queen (Myatt’s). Very large, roundish, sometimes cocks-
comb-shaped ; color rich scarlet ; flesh rich, tender, rather early.
A poor bearer, and hence unworthy of cultivation. In England,
produ¢tive and superb.

Brooklyn Scarlet. Medium or large, long, conical, necked ; sweet,
flavor excellent. Productive. By some regarded the best of the
famous “ Tribune Strawberries.”

Chorlton’s Prolific. Roundish, necked, light red; melting, sweet.
A strong grower. Produ¢tive. Staten Island.

Colonel Elisworth. Large, roundish, necked, dark crimson; rather
firm, flavor moderate, dry. Early, productive. Staminate. One
of the three “ Tribune ”’ berries.

Cushing. Rather large, roundish coni-
cal; light scarlet; flesh tender, plea-
sant, sprightly, of moderate flavor.
Phila.

Cutter, or Cutter’s Seedling. Medium or
large, conical, slightly necked; bright
scarlet; soft, sweet, good. Product-
ive.

Downers Prolific. Medium, roundish
ovate; dark red; flesh soft, rather acid,
moderately agreeable—very productive.

Emma. Large, roundish or cockscomb-
ed; glossy crimson; flavor good.
Hardy, productive.

French’s Seedling. Large, roundish oval,
Fig. 457.—Genesce. of uniform size; light scarlet, hand-
18*

418 Strawberries.

some; sweet, very good. Valuable for market. Early. Vigor
ous, productive.

Genesee. Rather large, roundish, somewhat oblate, generally
necked ; scarlet inclining to crimson ; tender, juicy, mild, pleasant.
Hardy, vigorous. Rochester, N. Y.

Georgia Mammoth. Medium, conical; dark crimson ; firm, acid.
Produétive—valuable for its lateness.

Goliath. Large, irregular; scarlet; rich, high flavor. Requires
much room and high culture. English.

Hooker. Large, broadly conical, regular, large specimens cocks-
comb-shaped; dark crimson; rather tender, juicy, with a fine,
rich flavor. An excellent sort, but rather tender, requiring winter
covering.

Jowa. Rather large, roundish; light orange scarlet; tender, juicy,
very acid. Early. Hardy and vigorous. Western.

Fig. 458.—Hooker Strawberry. Fig. 459.—/ow:.

Jenny Linp. Medium, conical, rich glossy crimson ; firm, juicy,
rich sub-acid. Mass. A valuable very early sort.

Fucunda. Large, conical, rarely cockscombed ; glossy, brilliant
scarlet ; seeds prominent; flesh white, with pale salmon centre,
firm, juicy, of moderate quality—often poor. A profuse bearer on
some soils, and valuable for market. Rather tender. Late.

Scarlet and Pine. 419

La Constante. Large, handsome, crimson; juicy, sweet, high fla-
vored. A fine strawberry, but of moderate produétiveness, and
not adapted to general cultivation.

Keene's Seedling. Large, roundish oblate, often cockscomb-shaped,
shining, dark purplish scarlet; firm, rich, high flavored. Rather
early. Of the highest reputation in England, but tender, unpro-
ductive, and nearly valueless here.

Large Early Scarlet. Medium, roundish ovate, regular; bright
scarlet ; tender, rich, excellent. Very early. Produétive at the
North.

The Old or Virginia Scarlet, the original wild strawberry of this
country, is smaller, and three or four days later.

Fig. 460.—Large Early Scarlet.

Le Baron. Large, obtuse conic, dark scarlet; sweet, rich, melting.
Produétive. L. I.

LONGWORTH’S PROLIFIC. Large, roundish, broad at base; light
crimson ; flesh scarlet, firm, rich, brisk, acid. Vines vigorous,
productive. Cincinnati.

Monitor. Quite large, roundish; bright scarlet; firm, good.
Vigorous grower. Productive, and perhaps best of the three
“ Tribune Strawberries.”

Pyramidal Chillian. Medium, conical, dark scarlet; juicy, sweet,
and rich. Bears fora long time. Staminate.

Ross Phenix. Large, usually cockscombed or compressed, dark

420 Strawberries.

red; flesh firm, of fair flavor. Season medium. Sometimes very
productive ; but usually fails on heavy clay, and scorches on iight
gravel. An uncertain variety. Now superseded.

Scott’s Seedling. Rather large, elongated conic, regular; light
scarlet ; flesh pale red, not very juicy nor high flavored. Mass.

Stingers Seedling. (Union, erroneously.) Large, roundish ovate
or cockscomb-shaped ; scarlet; stalk stiff New. Penn.

TRIOMPHE DE GAND. Quite large (often two inches longest dia-
meter under good cultivation), sometimes irregularly roundish,
more frequently much cockscombed ; crimson ; flesh rather firm,
with a mild, sweet, very good flavor. Plant vigorous, hardy, and

Fig. 462.—Vytomphe de Gand. Fig. 463.—Tvollope’s Victoria.

moderately productive—requiring good cultivation and the removal

of runners. Belgian.

Victoria. (Trollope’s Victoria, Boyden’s
Mammoth, Union.) Very large, near-
ly round, regular; light red; flesh
pale red, tender, moderately rich,
juicy, sweet—often nearly flavorless.
Plant hardy, moderately vigorous, not
very productive. English.

Vicomtesse Hericart de Thury. Ra-
ther large, conical, sometimes cocks-
combed, scarlet; firm, rich. Early
and produétive. Lobes of the leaves
short and roundish, crimped. French.

WALKER’S SEEDLING. Rather large,
ys regular, conic; deep glossy crimson,
Fig. 464.— Walker's Seedling. becoming maroon; flesh crimson,

Scarlet and Pine. 421

tender, juicy, with a fine, rich, brisk flavor. Handsome, excellent,
productive. Roxbury, Mass.

Witson’s ALBANY. (Albany Seedling, Wilson.) Large, broadly
conic, pointed; deep crimson; flesh crimson, tender, brisk acid,
becoming rich and agreeable when fully ripe. Exceedingly pro-

ANY
BY

Gs

Fig. 465.— Wilson's Albany.

duétive and hardy, and succeeds well as a market sort at the
North, South, and West.

Sellion I. Flowers pistillate.

Bishop's Orange. Large, regularly conical ; light scarlet approach-
ing orange ; flesh firm, flavor rather acid; growth low; leaves
hairy. Superseded.

422 Strawberries.

Black Prince. Large, roundish ovate, often approaching oblate.
seeds slightly sunk ; flesh firm, with a mild, agreeable, fine flavor.
Season medium; hardy, rather productive. Leaves large, flat;
petioles quite downy. Variable and unreliable.

Burr’s NEw Pine. Medium or large, an inch to an inch anda
fourth in diameter, roundish conical, smooth, even, and regular,
seeds scarcely sunk; color pale red ; flesh whitish pink, very ten-
der, flavor fine. Prolific and with perfect berries.

Crimson Cone. (Dutch Berry.) Medium, uniformly conical; bright
crimson, rich, acid. Varies much in produ¢tiveness.

iS

S43

Az —~S
all» .
MA Sn \\
le, \\ i} AN »\ N \)

i ‘ ) od

aN

Mt

| ‘. i
N : a
ee

y)
Fig. 466.—Burr’s New Pine. Fig. 467.—HHovey’s Seedling.

Diadem. Large, round, light scarlet, showy; fine and pleasant.
Plant healthy and hardy. L. I.

Fillmore. (Feast’s Fillmore.) Large, of uniform size, dark, glossy ;
solid, sweet, aromatic—sometimes poor. Often very productive
—frequently fails.

Green Prolific. Large, roundish, orange scarlet ; good, rather acid
—valuable. A thrifty grower—productive. N. J.

HoveEy’s SEEDLING. Quite large, roundish oval, approaching coni-
cal; color deep shining scarlet; seeds slightly sunk; firm,
rather rich, good. Very large, showy, productive, and hence fine
for market. Season medium. With high culture it has been
made very produétive. Well known and popular, but partially
fails in many localities.

Hudson. (Hudson’s Bay, Old Hudson.) Rather large, ovate, usu-

Scarlet and Pine. 423

ally with a neck, often without, dark rich red ; flesh firm, of a high
brisk acid flavor, requiring full maturity to be fine. Rather late.
Profusely productive. Formerly the great market variety of Cin-
cinnati ; now partially superseded. Valuable for preserving.

Fenny’s Seedling. Large, roundish conical; dark rich red; firm,
rich, sprightly sub-acid. Excellent for preserving. Late.
Hardy.

McAvoy’s Superior. (Buffalo Seedling.) Rarge, roundish ob-
late, more or less necked ; light crimson becoming deep crimson ;
flesh scarlet, tender, juicy, very rich, vinous. Tender and will
not bear long carriage. Medium season. Hardy, vigorous, and
productive. Ohio.

McAvoy’s Extra Red. Large, irregularly oblate, generally necked ;
color deep scarlet; tender, juicy, acid, not rich. Excellent for
preserving. Cincinnati.

Monroe Scarlet. Rather large, roundish; light scarlet; tender,
juicy, of good flavor. Rochester, N. Y.

Moyamensing. Rather large, broadly conical ; deep crimson ; seeds
numerous and deeply imbedded; flesh red, firm, acid. Phiia.
Passing out of favor.

Neck Pine. Large, with a slender neck; color light red; flesh
nearly white, rather acid, of fine flavor. Very produétive, early—
much cultivated at Cincinnati.

RussEL. (Russel’s Seedling, Russel’s Prolific.) Very large, round-
ish conic, somewhat irregular, slightly necked ; bright crimson ;
slightly acid, rich, very good. Resembles McAvoy’s Superior—
not equal to it in flavor, but exceeds in produétiveness.

Peabody. Quite large, irregular conic and cockscombed; deep
crimson; flesh firm, sweet, rich, excellent flavor. Too poor a
bearer to be of value. S.C. Hardy at the North.

Orange Prolific. Large, roundish, sometimes oblate, often necked ;
deep crimson ; seeds deeply imbedded; flesh rather firm, brisk,
acid. Rochester, N. Y.

Pennsylvania. Rather large, broadly conical; deep crimson;
flesh red, rather firm, acid. Phila.

Prince's Climax. Large, conical; bright scarlet; good. Produét-
ive. Plant vigorous. L. I

Rival Hudson (Burr’s). Medium, conical; deep crimson ; firm,
brisk, sub-acid. Hardy and produétive. Columbus, Ohio.

424 Strawberries.

Scarlet Cone. Large, conical; bright scarlet, beautiful. Vigorous
and productive. Rochester, N. Y

Western Queen. Rather large, roundish conical; rich, glossy dark
red; flesh firm, juicy, sub-acid, sprightly, agreeable. Cleveland,
Ohio.

Willey. Medium, roundish ; deep crimson ; firm, sprightly, acid—
good for preserving. Resembles Hudson. Improves by hanging
long.

CxLAss II. ALPINE AND Woop STRAWBERRIES.

Bush Alpine. The Red and White Bush Alpine resemble the
common Alpines in every particular, except in an entire destitu-
tion of runners. Hence they grow in compaét bunches, and are
considered valuable as edging for kitchen garden beds. They
are necessarily propagated by dividing the roots. They bear
through the whole season, even more uniformly than the common
Alpines.

The Alpine and Wood Strawberries are easily propagated from
seed, with very little or no variation.

Red Alpine. (Alpine Monthly.) Rather small, long conical; seeds
not sunk; color red; quite sweet, mild, not high flavored.
Ripens a good crop just after the usual strawberry season,
and if damp and shaded on a deep rich soil, through the season
till winter frosts. An abundant autumnal crop is secured by
clipping the spring blossoms.

The White Alpine is quite similar, except in its light yellowish or
nearly white fruit.

Red Wood. Resembles the Alpine in size,
flavor, and general appearance, but has
rounder fruit, and does not continue so
long through the season.

The White Wood only differs in its light
colored fruit.

The Wood Strawberries are of little value.

CLAss III. HAutTBois STRAWBERRIES.
Belle Bordelaise. Medium, conical, with a

fine musky flavor. One of the best of the
Hautbois.

! Prolific. (Conical Hautbois, Musk Haut-
Fig. 468.—Prolific Hautbois, bois, Double Bearing.) Large. long ovate

Chili and Green. 425
conical ; light purple becoming dark purplish red ; surface slightly

irregular ; seeds projecting ; much esteemed by some for its
rich, fine musky flavor, and disliked by others.

The Cuitt and GREEN STRAWBERRIES appear to be unworthy of
cultivation. Of the former, W7iz0t’s Superb, a very showy, large,
roundish or cockscombed fruit, with a pale red surface, and hollow
insipid flesh, has excited the most attention.

CHARA pox

THE CURRANT AND GOOSEBERRY.

THE CURRANT, from its hardiness, free growth, easy culture, great
and uniform produétiveness, pleasant flavor, and early ripening, is
one of the most valuable of our summer fruits.

It is propagated, like the gooseberry, from cuttings, for which
vigorous shoots of the last year’s production should be chosen.
Half the buds only at the top of the shoot, should be left ; and the
plants may be kept trained up to a single stem, a few inches high,
when the branches should radiate on all sides in an upward dire¢tion
so as to form a handsome spreading top. Currant bushes, if per-
mitted to sucker moderately, will, however, endure for a longer time,
as the new shoots, sending out roots of their own, afford, in fact, a
spontaneous renewal. But care is needed that they do not form too
dense a growth.

The currant being one of the hardiest and most certain fruit-pro-
ducing bushes, it for this reason is badly neglected. Good cultivation
and pruning will more than triple the size of the fruit. Old bushes
should have the old and stunted wood cut out, and thrifty shoots
left at regular distances. Old manure should be spaded in about the
roots, and the soil kept clean, cultivated, and mellow. As the cur-
rant starts and expands its leaves very early, this work should be
performed as soon as the frost leaves the soil.

PRUNING THE GOOSEBERRY AND CURRANT. In the culture of
the gooseberry and currant three distinét modes are adopted. The
first, which is quite common in this country, is to plant the bushes
along garden fences, where they often grow up with grass, and,
being neither cultivated nor cared for, the fruit becomes small and
of little value. This is the worst mode.

The next is to cultivate, but not prune them. The fruit on such
bushes is fine while they are young, but as they become filled with
a profusion of old bearing wood it diminishes in size.

The third and best mode is to give them good, clean cultivation,

Currants. 427

and to keep up a constant supply of young bearing wood, yielding
large and excellent crops.

The currant and gooseberry, like the cherry, bear their fruit on
shoots two or more years old ; and it is important that a succession
of strong young shoots be maintained for this purpose. The
branches of the heads should therefore be distributed at equal dis-
tances, and the old bearing spurs cut out when they become too
thick or enfeebled, and new shoots allowed successively to take their

. place.

When the young gooseberry or currant bush is set out, all the
buds or suckers below the surface of the ground should be pre-
viously cut off clean, so as to form a clear stem. It is often recom-
mended that this stem be a foot high before branching—which does
well for the moist climate of England; but under our hot suns it is
better that the branches begin near the surface of the ground.

Old currant bushes, such as have grown up to a thick mass, may
be greatly improved, and will increase the fruit several times the
size, by thinning out clean all the old crooked wood, and leaving a
sufficient number of young stems at equal distances, to bear the
future crop.

The English gooseberry, in this country, will remain free from
mildew only so long as it is kept in a vigorous growing condition by
frequent and judicious pruning, so as to give a constant succession
of strong shoots.

Crass I. Red and White Currants (Ribes rubrum).

Attractor. Large, very white, handsome, strong grower and produc-
tive. French.

Caucasian. Berries very large, red, bunches long. Growth vigor-
ous, very productive, of fine quality. New and valuable.

CHERRY CURRANT. Very large, nearly twice the size of the com-
mon Red Dutch, often five-eighths of an inch in diameter ; round,
dark red, clusters moderately short, quite acid. Growth large,
tall, and luxuriant. Sometimes unproductive. Italy. The flavor
is improved by hanging long.

Dana’s New White. Large, white, transparent; bunches large,
compact. A strong, upright grower, productive. New. Pro-
mising.

428 Red and White.

FERTILE D’ANGERS. Fruit large, red; bunches long. Resem-
bles Versaillaise. Excellent.

Gondoin Red. Large, growth vigorous. The leaves and fruit hang
long. It proves of good quality by the first of September. Much
earlier, it is sour and unpalatable.

Gondoin White. Fruit large, whitish yellow, less acid than most
other sorts, of excellent quality. A strong grower and productive.

Knight's Large Red. Large, red, bunches quite long; resembling

Fig. 469.—Cherry Currant. Fig. 469 a—White Grape.

Red Dutch. Productive. Requires high cultivation to develop
its good qualities.

Knight’s Sweet Red. Size of berries moderate, or nearly as large
as Red Dutch—lighter colored than the latter and slightly less
acid. This is not a sweet currant, and is rather more acid than
White Dutch.

Palluau. (Fertile Currant of Pallua.) Large, dark red. Produétive,
nearly the size of the Cherry Currant. French. New.

PRINCE ALBERT. Large, light red, ripens quite late. Growth
strong, productive.

Gooseberries. 429

- RED Dutcu. A little larger than the common old red currant,
and clusters much longer, and a little less acid.

Red Grape. Large, bunches long, clear red, rather acid. Produc-
tive, growth spreading.

Transparent. Large, yellowish white, very productive, resembles
White Dutch, but larger.

VERSAILLAISE. (La Versaillaise.) Large, nearly equal to Cherry
Currant in size, but less acid; deep red, bunches long. Produc-
tive, valuable. French. New.

Victoria. (May’s Victoria, Goliath.) Fruit rather large (a little
larger than Red Dutch); red, bunches very long, ripens rather
late and hangs long. Growth strong, spreading. Requires high
cultivation to give full size to the bunches.

WuitEe Dutcu. Full medium in size, yellowish white, bunches
rather long ; less acid than Red Dutch and other red currants.

WHITE GRAPE. Large (rather larger than White Dutch) ; bunches
rather short, quality excellent. Growth rather spreading and
moderately vigorous.

Crass II. Black Currants (Ribes nigruu).

Black Naples. Large (sometimes five-eighths of an inch in diame-
ter), black ; bunches small, with a strong musky flavor. A coarse
grower. The best of the black currants.

Common Black or Black English. Large, one-third of an inch in
diameter, quite black, clusters very short; with a strong odor,
flavor poor.

THE GOOSEBERRY
VARIETIES.

Of the English gooseberries many hundreds have been named
and described, and large numbers have been imported and tried in
this country, but they generally mildew and become worthless after
bearing a year or two, although the bearing may be prolonged by
high culture, mulching, and free pruning. Among those which have
succeeded best, a few are selected below.

Crown Bob. (Melling’s Crown Bob.) Large, often an inch and a
fourth long, roundish-oval, red, hairy, flavor of first quality ;
branches spreading or drooping.

430 Gooseberries.

Parkinson's Laurel. Large, obovate, green, downy, flavor of first
quality ; branches rather ereét.

Red Warrington. Rather large, roundish-oblong, hairy ; flavor of

Fig. 470.—Crown Bod.

first quality. Hangs long without cracking, and improves in
flavor. Branches drooping.

f| \(
ML
Fig. 471.—Whitesmith.

Roaring Lion. (Farrow’s Roaring Lion.) Very large, oblong-oval,
red, smooth ; flavor fine ; hangs long, branches drooping.

eee oe CrCl orl

Gooseberries. 431

Wellington's Glory. Large, rather oval, very downy, skin quite
thin ; flavor excellent; branches ereét.

Whitesmith. (Woodward’s Whitesmith.) Rather large, a little
over an inch long, roundish-oval, slightly approaching oblong, yel-
lowish white, very slightly downy, flavor of first quality ; branches
rather erect.

AMERICAN VARIETIES.

Downing s Seedling. Medium or rather large, oval, pale red; bush
strong, upright, productive.

HOUGHTON’S SEEDLING. Fruit small, oval, commonly about three-
fourths of an inch long; skin smooth, thin, glossy, a pale, dull
reddish brown, marked with faint greenish lines; flesh tender,
juicy, sweet, pleasant. Ripens soon after midsummer. Not high
flavored, as com-
pared with the
best European
sorts, but a pro-
fuse bearer, al-
ways free of mil-
dew, and of very
easy cultivation.
A seedling from
a wild Ameri-
can species.
Origin, Salem,
Mass.

Cluster. (Ameri-
can Seedling,
Pale Red of El-
liott, Dutch Joe
of Cincinnati,
Ohio Seedling
or Ohio Prolific
of Ohio, Ameri-
can Red, St.
Clair, Roberts’
Sweetwater of Fig. 472.—Houghton’s Seedling.

Indiana.) Small, :
oval, reddish brown, rather sweet and pleasant. More upright in
growth, and with a darker and less sweet fruit than Houghton.
(C, Downing.)

Mountain Seedling. This sort resembles the Houghton, but is
rather larger in size, has a thicker skin, and is slightly inferior ip
quality.

CHAPTER 3 XT:
THE RASPBERRY AND BLACKBERRY.

PROPAGATION. Most varieties are increased with great facility by
suckers ; a few, as the American Black and American White, are
propagated readily by layers, the tips of the recurved branches when
slightly buried, soon taking root. New varieties are raised from
seeds, and come into bearing the second year.

The soil for the raspberry should be rich and approaching moist,
and an admixture of swamp muck is useful. A strong deep loam
is the only soil from which a full crop may be expected every sea-
son. If sandy or gravelly, or a stiff, cold clay, it cannot be relied
upon. But the most important requisite is @ef//, only to be attained
by deep trenching, and which will go far towards affording a remedy
for any natural defect of the soil. The most tender varieties may
be raised on higher, drier, and firmer spots of ground, being there
less liable to severe frosts in cases where winter covering cannot be
applied,

The culture is simple. It consists in pruning each spring, keep-
ing all weeds and grass well cleared away from the stems, and the
soil mellow and clean by cultivation.

The pruning should be done early inspring. It consists in cutting
out all but the last year’s growth, together with all the smaller shoots,
even with the ground, leaving only five or six of the last summer’s
canes for future bearing. These are to be cut off three or four feet
high, and neatly tied together, using a stake to stiffen them if neces-
sary. In tying, they should be allowed to spread slightly at the top,
in the form of a wine-glass (Fig. 473). The distance asunder should be
about four feet. Another mode is to stretch a wire along the row,
spread the canes out in contact with it, and secure them by cord or
wire loops (Fig. 474).

In many parts of the Northern States, some tender varieties need
winter protection. This is easily given, by covering the stems, when
prostrate, very thinly with earth ; placing a small mound of earth

Raspberries. 433

against the bottom of the stems before laying them down, to bend
upon and prevent breaking. This covering is removed early in
spring. It will be found to prove very useful, even when not neces-

Vig. 474

sary to prevent winter-killing, by rendering the crop larger and more
certain.

A plantation of raspberries will continue in bearing five or six
years, when it should be renewed. If it remain longer, the fruit
becomes small, and the crop gradually declines.

VARIETIES.

Allen’s. Medium or rather large, roundish, deep red, of moderate
quality ; canes very strong, upright, hardy, increasing rapidly by
suckers. Has proved productive in some localities when the canes
were well thinned, but mostly found of little or no value.

American Black. (Thimble-berry, Common Blackcap.) Rather
small, hemispherical, flavor rich, sub-acid. Rather late. Shoots
long, purple, recurved. The Doo.LitrLeE BLACK-CapP is a sub-
variety of greater produ¢tiveness, and usually increased in size by
garden culture. A/iamt Black Cap is a week iater.

The American White is similar in all respects, but with light yellow
fruit and shoots.

American Red. (Common Red.) Size medium, roundish, light red,
sub-acid ; shoots vigorous, long, branching. Rather early, or a
week before the Antwerps.

Barnet. Large, roundish-conical, bright purplish-red, flavor rich,
agreeable ; canes long, yellowish green, much branched, when
young very bristly towards the top. English. Has not succeeded
well in this country,

BELLE DE FONTENAY. Large, red; canes of dwarf growth with
large leaves. Bears a crop in autumn under favorable circum-
stances. Hardy.

CATAWISSA. Size medium, dark reddish purple ; sub-acid, mode-
rately Apes Ripens in August and September. Vigorous and
productive, slightly tender. Columbia co., Pa.

19

434 Raspberries.

Cot. WILDER. Large, roundish, slightly conical, cream-colored,
semi-transparent ; flavor fine. Growth very vigorous, quite hardy,
productive, ripening early, and for several successive weeks.
Raised by Dr. Brincklé of Philadelphia, from seed of the
Fastolff.

Cope. Large, conical, bright red; canes with red spines. Double-
bearing. An old, late riptning sub-variety of the Red Antwerp.
Now superseded.

Cretan Red. Size medium, roundish-conical, deep purplish red,
sub-acid, good ; canes rather upright, grey, nearly smooth ; leaves
light colored. Rather late. Productive, and succeeds well on
light soils.

Cushing. Large, roundish-conical, crimson, of fine flavor. Early.
Productive—a moderate grower.

Emily. Large, roundish-conic, light yellow; canes vigorous, with
white spines. Productive.

FASTOLFF. Very large, obtuse conical, somewhat roundish, bright

OW Ve
MW

WANN
i\ \\

Fig. 475.—Col. Wilder Raspberry. Fig. 476.—Fastolf Raspberry.

purplish red, rather soft, rich, high flavored. Canes rather ereét,
branching.

FRENCH. (Vice-President French.) Large, roundish, slightly coni-
cal, deep red, bloom thin; juicy, sweet, mild, quality very good.
Rather late, productive.

FRANCONIA. Large, rather firm, obtuse-conical, dark red, flavor
rich sub-acid; canes strong, spreading, branching, yellowish

Raspberries. 435

brown. Leaves rather narrow. A few days later than Red Ant-
werp. Productive. Hardy.

Fulton. Large, round, deep red; vigorous and produétive. Raised
by Dr. Brincklé of Philadelphia.

Gen. Patterson. Large, round, crimson; adheres to stalk. Vigor-
ous, productive. Dr. Brincklé.

HORNET. Quite large, ovate conical, sometimes roundish, rich
crimson, very good. Canes strong and produétive. Moderately
hardy.

KNEVETT’S GIANT. Quite large, rounded-conical, deep red; flesh

rather firm, adhering partly to the stalk; of excellent quality.
Canes strong, hardy, spines small, few. Productive.

Fig. 477.—Hudson River Antwerp.

Hupson River ANTWERP. Large, conical or pointed; dull red
with a slight bloom ; firm, moderately juicy, sweet. Canes stout,

430 Raspberries.

short, with few spines, dull grey. Its firm flesh and produétive
ness render it a valuable sort for market.

Large-Fruited Monthly. Above medium, roundish, of fine flavor.
Hardy. Needs close pruning in spring. Spines numerous.

Magnum Bonum. Large, yellowish, resembles Yellow Antwerp.
Produétiv e, vigorous.

Mervetlle de Quatre Saisons. (Marvel of the Four Seasons.) Large,
bright red, “fruit in long spikes. Very productive, and under favor-
able circumstances ripening till mid-autumn.

A yellow variety has been raised similar to the above.

Northumberland Fillbasket. Rather large, roundish, deep red,
pleasant, sub-acid, good. Canes vigorous, spines numerous,
Productive. English.

OHIO EVERBEARING. Resembles, in all respects, the American
Black, except in a continued succession of fruit till mid-autumn.

ORANGE. (Brincklé’s Orange.) Large, ovate, color a beautiful
bright orange, flavor excellent. Hardy and very productive.
Raised by Dr. Brincklé, of Philadelphia, and regarded by some
as the best of all raspberries, but too soft for marketing.

Philadelphia. Fruit medium or large, firm dark red, of moderate
quality. Canes strong, upright, smooth,
purple. Hardy and very productive.

Purple Cane. Canes recurved, hardy, ber-
ries small, purple, good, soft for market.

Red Antwerp. (True Red Antwerp, Old
Red Antwerp, Knevett’s Antwerp.)
Large, roundish or rounded conical,
dark red, with large grains and thick
bloom ;_ juicy, sprightly, rich. Canes
large and ‘tall; spines many, light red.
At the South the Antwerps fail.

Thunderer. Rather large, rounded-coni-
cal, deep red; sub- acid. Produétive.
Resembles Franconia. English.

Fig. 478. eis :
PRiladletshiat Recsherey: Vi@oria. Medium or large, dark red;

canes short, productive. Egnlish.

Walker. Large, round, deep red; firm, adheres to the stalk. Dr
Brinckleé.
White Transparent. Size medium, conical, rich cream color.

Woodward. Size medium, round or roundish-ovate, deep red
Ripens very early. Dr. Brinckleé.

Blackberries. 437

Yellow Antwerp. (White Antwerp.) Quite large, corical, often
long-conical, light yellow, with fine bristles, flavor rich and excel-
lent. Rather tender—needs winter protection at the North, which
renders it less valuable than some other sorts of no better flavor.
Now nearly superseded.

LAE BLACKBERRY,

THE Blackberry requires nearly the same treatment as the Rasp-
berry ; but being a more rampant grower it should have more room,
and needs more pruning or pinching. The distances of the rows
may be six to eight feet apart, and the plants, if kept single, two feet
in the row. Sometimes they are allowed to grow thickly or in a con-
tinuous line, in which case they should be kept well cultivated and
properly pruned.

Constant cultivation is always better than much manuring.

Pruning the blackberry is commonly but little understood. We
hear complaints of the rambling and straggling growth of this bush,
etc., extending across alleys, tearing dresses, at the same time prov-
ing unproductive. This is owing to a neglect of summer pruning.
As soon as the new shsots have reached three and a half feet in
height, the ends should be pinched off with the thumb and finger,
which will cause the protrusion of laterals. These in turn are to be
pinched off when they have grown eighteen inches. It will be neces-
sary to pass along the rows every two weeks in doing this work, as
new shoots will be constantly thrown out during the entire summer.
The plants being thus kept within bounds, will present the neat,

compact, and productive bushes shown in Fig. 479, instead of the
unproduétive stragglers, if left untouched, represented by Fig. 480,

438 Blackberries,

COVERING BLACKHERKRIES, The following mode of covering is
deseribed in the Cowafey Gendfeman, by Amos Fish, of Bethlehem,
N, Y,, and is adapted to cold regions }

* At the approach of winter remove the stakes and lay the bushes
at right angles from the rows, flat on the ground, and cover them
two or three Inches deep with earth, as follows ;——Cut off the limbs
within one and a half inches of the canes, at the right and lett hand
sides of the row, making flat bushes, ‘Shorten-in’ the remaining
limbs by cutting off the slender ends; then, with a digging or dung
fork, loosen the earth about the roots, and remove some, laying the
roots loose on eve see, so that In laying down the roots shall be
bent instead of the canes being broken, When laid down use
bricks to hold them down while covering, and remove the bricks
when in the way, The bushes should be raised up and the stakes
replaced as early in the spring as the frost {is out of the ground,
which can be easily done with a fork if the rows are laid down singly
Instead of lapping over one another,”

VARIETIES,

Crysfad TP Aste, Large, rowndish-oval, a clear rich white when fally
ripe; of a sweet, good favor, Ripens early in August. Albion,
Mnols,

Dorenester, Rather large, oblong, black,
Vigorous grower—productive, Bears car.
riage well, Early August, Beverly, Mass,

ffovcomad Large, oblong, black, sub-acid (sweet
for a blac kberry), high flavored. Early, con-
tinues to ripen fora long time, Productive,
hardy, D. S, Dewey, Harttord, Conn,

Avéedinay, Fruit quite large, oblong ovate,
black; with a sweet, rich, high flavor, An
excellent new variety, New Jersey,

Newmer’s Pherndess. Fruit rather lange, oval,
flavor very good, Canes of moderate growth,
nearly free from spines, Early August.
Ulster co, N.Y.

Hig aki—terden New Rocuerie, (Miscalled Lawton.) Quite

, large, ovate, black, soft, sweet; shining when
fully ripe; ac id before maturity, Ripens through August, Canes

tender in severe climates, Origin, New Roc helle, N.Y.

ThWisen’s Ferdy, Large, quite early, Crop ripening nearly together
New,

SELECT LISTS OF FRUITS.

LIST OF APPLES

lor Maine and similar latitudes east.

SUMMER,
Sops of Wine. Williams’ Favorite.
Red Astrachan. Early Harvest.
American Summer Pearmain. Benoni.
Early Sweet Bough.
AUTUMN.
Porter. Autumn Strawberry.
Gravenstein. Duchess of Oldenburg.
Winthrop Greening. Fall Orange.
WINTER.
Hubbardston Nonsuch. Ribston Pippin.

Baldwin, for warmer parts of the Tallman Sweet.
State, or grafted standard Danver’s Sweet.

height. Minister.
Rhode Island Greening, grafted Domine.

standard height. Fameuse.
Jewett’s Red. Pomme Gris.

Roxbury Russet.

M. P. Wilder, President of the American Pomological Society, fur-
nishes the following

Select list of Apples for Massachusetts :

Best Six VARIETIES.

Williams. Hubbardston Nonsuch.
Early Bough. Fameuse.
Gravenstein. Baldwin.

440 Sele Lists of Fruits.

Best TWELVE VARIETIES.

Red Astrachan, Williams.

Rhode Island Greening. Early Bough.

Ladies’ Sweet. Gravenstein.
l’ameuse, Hubbardston Nonsuch
Baldwin. Porter.

Tallman Sweet.

List of Apples for New York and adjacent region.
SUMMER,

Early Harvest. Primate.
Red Astrachan. Sweet Bough.
Early Joe.

AUTUMN.

Late Strawberry. Duchess of Oldenburg.

Porter. Lowell.

Gravenstein. Dyer.

Munson Sweet. Twenty Ounce,
WINTER.

Tompkins Co. King. Rhode Island Greening.

Peck’s Pleasant. Baldwin.

Fall Pippin. Roxbury Russet.

Westfield Seek-no-further. Northern Spy.

Hubbardston Nonsuch. Wagener.

Golden Russet of Western N.Y. Swaar.

Yellow Bellflower. Tallman Sweet.

Jonathan. Esopus Spitzenburgh.

A vote of the Fruit Growers’ Society of Western New York gave
the following as the best six varieties for market :
Baldwin. Rhode Island Greening.

‘Tompkins Co. King. Roxbury Russet.
Golden Russet of Western N.Y. Northern Spy.

List for Pennsylvania; Northern Maryland, &¢.
5 ’ i J

SUMMER.

American Summer Pearmain. Summer Rose.
Red Astrachan. Sweet Bough.
Early Harvest. Summer Queen.

Seleét Lists of Fruits.

Fallawater.
Fall Pippin.
Porter.

Baldwin.
Bullock’s Pippin.
Rambo.

R. I. Greening.

List for Northern Indiana, Illinois, and Northern and Central

Early Harvest.
Carolina Red June.
Benoni.

Early Pennock.

Autumn Strawberry.
Bailey’s Sweet.
D

Haskell Sweet.
Lowell.

Maiden’s Blush.
Ramsdell’s Sweet.

Winesap.
Rawle’s Janet.
Domine.
Jonathan.
Willow Twig.

yer.
Duchess of Oldenburg.

AUTUMN.

Maiden’s Blush.
Townsend.

WINTER.

Roxbury Russet.
Smokehouse.
Wine Apple.

Ohio.

SUMMER.

High Top Sweet.
Red Astrachan.
Keswick Codlin.
Hocking.

AUTUMN.

Fameuse.

Fall Pippin.
Fulton.
Siberian Crab.
Holland Pippin.
Mother.
Rambo.

WINTER.

Minkler.

Tallman Sweet.
Yellow Bellflower.
Northern Spy.
Roman Stem.

Carthouse, or Red Romanite. Swaar.

Westfield Seek-no-further.
White Winter Pearmain.

Bullock’s Pippin.
Ramsdell’s Sweet.
iF

442 Seleé Lists of Fruits.

for a small list of sorts that suceeed in this region, take:

Red Astrachan. Rambo.

Carolina Red June. Ben Davis.

Early Harvest. Yellow Bellflower.
Keswick Codlin. Winesap.

Maiden’s Blush.

For the more northern parts of this region and Wisconsin, the
Jollowing have proved quite hardy:

Red Astrachan. Fameuse.

Sops of Wine. St. Lawrence.

Carolina Red June. Wagener.

Duchess of Oldenburg. Pomme Gris.

Early Joe. Golden Russet of Western N. Y.
Fall Orange. Carthouse.

Fall Wine. Northern Spy.

Tallman Sweet.

List for Southern Ohio, Indiana, Illinois and Kentucky ana

Missouri.

SUMMER.
Early Harvest. American Summer Pearmain.
Red Astrachan. Large Yellow Bough.
Carolina Red June.

AUTUMN.
Maiden’s Blush. Buckingham.
Rambo?

WINTER.
Rawle’s Janet. Newtown Pippin.
Ortley. Ben Davis.
Yellow Bellflower. Pryor’s Red.
Winesap. White Winter Pearmain.
Willow Twig. White Pippin.
Rome Beauty. Jonathan.
Yellow Newtown Pippin. Bullock’s Pippin.

Michael Henry Pippin.

Select Lists of Frutts.

443

Apples for Virginia and adjacent regions.

Carolina Red June.
Gravenstein.
Belmont.

Fall Pippin.
Yellow Bellflower.
Smokehouse.
Rambo.

Smith’s Cider.
Male Carle.
Maiden’s Blush.
Loudon Pippin.
Limber Twig.
Fallawater.
Pryor’s Red.

Sele? List of Twelve Varieties of the Apple, by Foshua Lindly, of
North Carolina.

Summer Rose.

Carolina Red June.

Summer Pearmain.

Wilson’s Summer (Am. Red Ju-
neating ?).

Magnum Bonum.

Golden Russet.

Clarke’s Pearmain.
Winesap.

White Winter Pearmain.
Vandevere.

Rawle’s Janet.

Hall.

List of Apples for Georgia and adjacent region, made for this work
by Wi. N. White, of Athens, Ga., author of “ Gardening for the

South,”

Best THREE.

Shockley. (Quality not up to
the mark, but its other merits
make it desirable.)

Red June.
Buncombe, or Meigs.

BEsT SIX.
Red June. Mangum.
Horse. Nickajack.
Meigs. Shockley.

BEST TWELveE.

Early Harvest.
Red June.
Horse.
Bachelor.
Meigs.
Disharoon.

Green Crank.
Mangum.

Kentucky Streak.
Nickajack.
Stevenson’s Winter,
Shockley.

444 Sele? Lists of Fruits.

SELECT <LIST.:OF PEARS

Adapted to General Cultivation.
The Pear is less affeéted than the apple by differences in latitude
and longitude, but more influenced by soil and cultivation. The

following list is made out from the Reports of the American Pomo-
logical Society, the first named receiving the largest number of votes.

List of Pears succeeding in twenty or more States or distritts.

Seckel. Buffum.

Bartlett. Summer Doyenné.
Flemish Beauty. Beurré Diel.

Louise Bonne of Jersey. Urbaniste.

Belle Lucrative. Vicar of Winkfield.
Tyson. Lawrence.

Winter Nelis. Bloodgood.

Beurré d’Anjou. Duchesse d’Angouléme.

Easter Beurré.

List of Pears reported as succeeding in ten or more States or distritts,
and probably adapted to others.

Madeleine. Beurré Bosc.
Dearborn’s Seedling. Beurré Giffard.
Glout Morceau. Sheldon.
Onondaga. Beurré Clairgeau.
Rostiezer. Osband’s Summer.
Boussock. Brandywine.
White Doyenneé. Howell.

Pinneo, or Boston.

The following varieties are reported from several of the States, but
are generally regarded as less valuable than the preceding.

Washington. Heathcot.

Beurré Superfin. Golden Beurré of Bilboa.
Oswego Beurré. Grey Doyenné.

Nouveau Poiteau. Figue d’Alencon.
Ananas d’Eté. Julienne (Southern).
Napoleon. Kirtland.

Autumn Paradise. Stevens’ Genesee.

St. Ghislain. Andrews.

Kingsessing. Columbia.

Select Lists of Fruits. 445

Beurré Langelier. Dumas.

St. Michael Archangel. Beurré Hardy.
Doyenné d’Alengon. Beurré d’Aremberg.
Duchesse d’Orleans. Fulton.

Cabot. Pratt.

Jaminette. Pound.

Manning’s Elizabeth. Catillac.

Jalousie de Fontenay. Lodge.

Duchesse de Berri d’Eté. Marie Louise.

HARDY PEARS.

The following pears succeed well in the more northern parts of this

country.
Flemish Beauty. McLaughlin.
Urbaniste. Winter Nelis.
Fulton. Lawrence.
Buffum. Tyson.
Onondaga. Osband’s Summer,
Sheldon. Beurré d’Amalis.

Beurré d’ Anjou.

PEARS FOR THE SOUTH.

List by Wm. N. White, of Athens, Ga. and adapted to the South-
ern States.

Best THREE.

Bartlett. Lawrence.
Seckel.
BESTaSIS
Doyenné d’Eté. Seckel.
Bartlett. St. Michael Archangel.
Belle Lucrative. Lawrence.

Best TWELVE.

Doyenné @’Eté. St. Michael Archangel.
Beurré Giffard. Beurré Bosc.

Bartlett. Columbia.

Buftum. Lawrence.

Belle Lucrative. Winter Nelis.

Seckel. Josephine de Malines,

446 Seleét Lists of Frutts.

THREE GOOD ON QUINCE.

Louise Bonne of Jersey. Easter Beurré.
Duchesse d’Angouléme.
For six, add Glout Morceau, Columbia, Beurré Diel.

List of Fifty Approved Pears ripening tn succession.

Doyenné d’Eté. Dix.

Bloodgood. Sheldon.

Osband’s Summer. Urbaniste.

Beurré Giffard. Beurré Kennes.
Manning’s Elizabeth. Des Nonnes.
Brandywine. Beurré Bosc,
Rostiezer. Duchesse d’Angouléme.
Limon. Doyenné du Comice.
Tyson. Conseiller de la Cour.
Clapp’s Favorite. Beurré Diel.

Bartlett. Howell.

Boussock. Fulton.

Washington. Beurré d’ Anjou.
Beurré Beaumont. Beurré Clairgeau.
Ananas (@’Eté. Dana’s Hovey.

Belle Lucrative. Josephine de Malines.
Buffum. Winter Nelis.
Flemish Beauty. Lawrence.

Church. Glout Morceau.
Pratt. Beurré Langelier.
Beurré Hardy. Columbia.

Seckel. Passe Colmar.
Heathcot. Beurré Gris d’Hiver.
De Tongres. Doyenné d’Alengon.
Louise Bonne of Jersey. Easter Beurré.

Beurré Superfin.

PEACHES.

Sele? List of Approved Sorts ripening in the order named.

Hale’s Early. Large Early York.
Serrate Early York. George the Fourth.
Early Tillotson. Grosse Mignonne.
Cole’s Early Red. Crawford’s Early.
Early Newington. Brevoort.

Troth’s Early, Nivette.

Bellegarde.
Morris White.
Oldmixon Free.

List from the Reports of the American Pomological Society, and

Select Lists of Fruits.

Bergen’s Yellow.
Druid Hill.
Ward’s Late Free.

named in the order of their approval.

Crawford’s Early.
Crawford’s Late.
Oldmixon Free.
Large Early York.
Morris White.
George the Fourth.
Cooledge’s Favorite.
Early York.

Heath Cling.
Grosse Mignonne.
Oldmixon Cling.
Troth’s Early.
Sturtevant.

Ward’s Late Free.
Smock Freestone.
Cole’s Early Red.
Haine’s Early Red.
Lemon Cling.
Barnard.

Jacques.

Rodman’s Cling.
Stump the World.
Yellow Rareripe.
Bergen’s Yellow.
Columbia.

Druid Hill.

Grand Admirable.
Hale’s Early.
Kenrick’s Heath.
Late Red Rareripe.
Scott’s Nonpareil.
Tippecanoe Cling.
Yellow Alberge.
Van Zandt’s Superb.
Bellegarde.

Early Tillotson.
Hill’s Madeira.
Large White Clingstone.
Malta.

Royal George.

List for Southern States, by Wm. N. White, of Ga.

Early Tillotson.
Crawford’s Early.

Early Tillotson.
Crawford’s Early.
Stump the World.

Early Tillotson.
Amelia.

Crawford’s Early.
George the Fourth.
Stump the World.
Crawford’s Late.

BEsT THREE.
Heath Cling.

BEST SIx.

Oldmixon Cling.
Washington Cling.
Heath Cling.

BEsT TWELVE.

Chinese Cling.
Oldmixon Cling.
Washington Cling.
Heath Cling.

Nix Late.

Lemon Cling.

448 Selec? Lists of Frutts.

SELECT -LisT OF PLUMS

In the order of their general approval.

Washington. Prince’s Yellow Gage.
Coe’s Golden Drop. Reine Claude de Bavay.
Green Gage. Jefferson.

Imperial Gage. Lawrence Gage.
Lombard. Bradshaw.

Smith’s Orleans. McLaughlin.

SELECT“ Eis? \OF (CHERRIES

In the order of ripening.

Early Purple Guigne. Early Richmond.
Belle d’Orleans. Elton.

Governor Wood. Black Eagle.
Coe’s Transparent. Yellow Spanish.
Black Tartarian. Downer’s Late.
Mayduke. Belle Magnifique.
Rockport.

SELECT LIST, OF. .NATIVE..GRAPES

In the order of ripening

Hartford Prolific. Diana.
Adirondac. Rebecca.
Israella. Isabella.
Delaware. Allen’s Hybrid.
Jona. Maxatawney.
Crevelling. Catawba.

Concord.

MontTHLty CALENDAR OF WorK

In the Nursery, Orchard, and Fruit-Garden.

JANUARY.

Tread the snow about young trees to prevent the gnawing of mice.
Rabbits may be prevented from injuring trees by rubbing them
with blood, see p. 186.

Provide surface drainage for water caused by thaws or rain.

Hardy young trees may be pruned in the winter, covering large
wounds as described on p. 92.

Cut grafts and pack them away, p. 37.

Guard carefully against the intrusions of cattle.

Tree purchasers may now ascertain where trees may be best
obtained, and orders may be made out.

Nurserymen may prepare for spring work by procuring materials
for packing, p. 143.

They may now commence root-grafting, p. 177.

Manure may be spread over the surface about young trees, to
enrich the land, and protect from winter cold.

Young orchards should be accurately registered, p. 68.

Grape-vines for early fruiting by fire-heat, now coming into leaf,
should be kept at 60° or 65°. Pinch upper shoots, and encourage
lower, especially on vines in pots.

FFBRUARY.

Follow the directions of last month, most of which apply to the
present. ,

Cut off and destroy all caterpillars’ eggs on the shoots of
orchards, p. 145.

Top dress with manure the surface of orchards wherever they
lack vigor, or which do not make annual shoots a foot or more long.

450 Monthly Calendar of Work.

Provide or make labels, stakes, ladders, etc.

Grapes in early heated houses will now begin to swell their buds,
and should be syringed night and morning. A temperature of 50°
or 55° at night is enough for the first fortnight. Thin the bunches,
but do not handle the berries.

MARCH.

Finish all uncompleted work mentioned for two past months.

Head down budded trees in the nursery rows before the buds
have begun to swell.

Prune hardy grape-vines. Start grape eyes or cuttings, as de-
scribed on p. 381.

Graft the cherry very early to prevent failure. Graft plums nearly
as early.

rene cherry stones as soon as the ground thaws, as they sprout
early.

Shorten back peach trees, as described on p. 94.

In grape-houses, grapes under fire heat will need constant atten-
tion. Pinch laterals, thin bunches if too many, and give air and
plenty of water. In colder houses (or green-houses), the leaves will
commence expanding, and should be syringed daily till fully out.

APRIL.

Prepare for setting out trees, p. 54.

Shorten back before the buds expand, pp. 59, 81.

Transplant strawberries, p. 412.

Uncover grapes, raspberries, etc., very early.

Set out currant, gooseberry, and quince cuttings as early as possi-
ble, p. 29; also seedling apples, young pear trees, etc.

Grafting the cherry and plum should always be done before the
buds begin to expand.

Plant all sorts of fruit-tree seeds on the very commencement of
their sprouting, or as soon as the earth thaws. Peach-stones may
be left later than others, as they do not start so soon.

Level down the small mounds thrown around the young trees last
autumn, to protect against mice and winds, and spade in winter
mulching. ;

Manure strawberries.

Prune old wood out of currant-bushes and spade in manure, and
the size of the berries will be greatly increased.

Uncover vines in cold graperies, and place them in position.

Pinch in the young shoots of grapes in green-houses towards the
end of the month, and thin bunches. Grapes in hot-houses need
uniform warmth and air.

Nurserymen will commence digging and packing as soon as the
ground is open, p. 140.

Monthly Calendar of Werk. 451

May.

Fruit-trees may be still set out, if dug early and kept from grow-
ing in a cool place, even if the leaves are partly expanded, but the
shoots should never be cut back after the swelling of the buds.

Keep the soil clean and mellow about young trees, p. 70.

Rub all useless shoots from the stocks of young trees in the
nursery which have been grafted, or which were budded last sum-
mer and headed down. This should be done at the moment of their
starting, as removing foliage in large quantities always checks
growth.

Stake up crooked trees, p. 62.

Mulch young trees when the soil cannot be cultivated constantly,
but avoid watering before the leaves expand, p. 63.

Commence thinning fruit on overbearing trees.

Give air, warmth, and moisture to vines in houses.

Kill orchard caterpillars by swabbing with soapsuds or lime-wash.

Clear out borers from apple-trees, p. 145; and commence the
destruction of the curculio, p. 153.

JUNE.

Continue the operations of last month wherever necessary—and
increase cultivation and destroy weeds.

Make thorough work with the curculio, p. 153. Destroy aphides
as soon as they appear by strong soapsuds, p. 147, and the currant
worm by dusting with hellebore, p. 156.

Rub off early in the month all supernumerary shoots on out-door
grape-vines, and on young fruit-trees. Thin berries on vines in
heated grape-houses, and pinch back laterals on those in cold
houses. Keep up a mild, damp atmosphere.

Examine peach-trees and destroy the peach grub, p. 151.

Thin out fruit on overbearing trees, p. 107.

Shorten back new shoots of the blackberry, p. 437.

Cut off all the parts of plum-trees that show the first indications
of black-knot, p. 160. Destroy caterpillars’ nests that have escaped
attention. Give slugs a dusting of dry lime, or dash them off with
dry sand or powdered soil.

Mulch the surface of the earth around newly transplanted cherry
trees.

JULy.

Continue cultivation to prevent the growth of weeds and the
formation of a crust on the soil.
Mulch all young trees when cultivation cannot be given.

Continue thinning fruit, and rubbing off supernumerary shoots on
young trees.

452 Monthly Calendar of Work.

Pinch off the shoots of blackberries, as described in the chapter
on this fruit.

Perform the operation of summer-layering the grape early in the
month, p. 377.

Transplant strawberries, p. 412.

Commence budding all trees that have well formed or matured
buds—the cherry usually first, then the plum and pear.

Continue watching for the peach-worm and apple-borer, pp. 146,
150, and cut off at their first appearance fire-blighted pear-shoots,
and black-knot on the plum.

Secure cherry-stones for planting, by mixing the washed seeds
with moist sand before they have dried, p. 136.

Give a good supply of air to ripening fruit in heated grape-houses,
which will secure both color and flavor. Thin the forming bunches
in cold houses, and remove defective or diseased berries, and avoid
cold currents of air.

AUGUST.

This month is chiefly to be occupied with a continuance of the

labors of the past. Destroy weeds; keep the ground mellow about
young trees ; pinch off shoots that are becoming too long in young
trees and blackberry bushes; mulch trees that are suffering from
drouth, and transplant strawberries according to directions on
». 412.
Watch for insects, especially plant lice, which often increase
rapidly during the month. Destroy the latter with strong soapsuds
or very strong tobacco-water. Keep a constant eye for black-knot
on the plum and fire-blight in the pear, and instantly cut off all
affected parts.

Continue budding—finishing cherry, plum, and standard pear, and
beginning early on apples. Mahalebs, peaches, and quinces may be
budded towards the close of the month. Watch budded stocks and
remove ligatures as soon as they cut the bark.

Gather early pears for house-ripening.

SEPTEMBER.

Complete the budding of peaches and quince stocks, and timely
remove the ligatures. Keep new strawberry beds entirely free from
weeds, and unless intended for increasing the plants, cut off the
runners, Prune out the useless wood of young trees, and give a
good shape to the forming heads—growth being now nearly termi-
nated, no check will be given to the tree.

Prepare the ground for new orchards and fruit-gardens, see pages
54, 129.

Top dress orchards, as circumstances require, according to the
directions on p. 76.

Monthly Calendar of Work. 453

OCTOBER.

Transplanting may be commenced during the present month—see
F111 directions in the chapter on this subject, p. 58.

The chief remaining work is gathering fruit. Carefully hand-pick
all good specimens, and avoid rubbing and bruising. Autumn pears
should be picked a few days before maturity; winter varieties are
to be left on the trees as long as they can safely remain without
danger of freezing. For a convenient mode of gathering apples, see
p. 109 of this work. Apples intended for market should be very
carefully handled, never dropped or bruised, and assorted into at
least three qualities, namely, extra, medium, and poor—the latter to
be used for culinary purposes and feeding animals. By this pro-
cess, the selected fruit will sell for more than the whole would
unassorted ; and the owner will acquire a reputation in market which
will enable him to sell at high prices in the most abundant seasons.

For directions in gathering and keeping grapes, see p. 113.

Top dressing orchards may be performed any time during the
month.

Grape-vines in green-houses should have their growing shoots
pinched in; and vines in cold houses, as soon as the fruit is picked,
should be thrown open and exposed to the air.

NOVEMBER.

Transplanting may be continued at any time during mild weather,
so long as the ground remains open and the air is not freezing.
Register in a book the name of every tree set out, and this record
may be referred to in future years when the labels have gone.
Young trees in windy places should be either staked, or stiffened
against the wind by a mound of earth, p.62. Mice may be excluded
from young trees by small conical mounds a foot high, made smooth
and perfectly compact, carefully excluding turf from them.

Trees received late from a distance may be heeled-in for spring
planting, as directed on pp. 64, 65.

Protect haif hardy raspberries by bending down and covering
slightly with earth. Cover strawberry beds with coarse stiff straw,
or with cornstalks or evergreens. Grape layers should be separated
from the vine and pruned, and packed away in moss, or heeled in
the earth.

Cuttings of quinces, gooseberries, and currants should be made
and treated in the same way. Cut grafts for spring use, carefully
labelling each sort and packing away for winter, p. 37. Stocks for
root-grafting are to be taken up and packed in boxes in cellars for
winter use.

Plough between nursery-rows to carry off surplus water in winter.

454 Monthly Calendar of Work.

DECEMBER.

Examine the dire€tions for last month, and promptly complete ali
jobs not finished in season. Finish cutting grafts; apply winter
mulching to young trees; collect stakes, tallies, labels, etc., which
are out of use, and tie up and pack them away. Examine the
direétions for January, and perform any work which may be in
season.

Grape-houses. In early houses the vines pruned last month will
begin to swell their buds. Give a regular and moderate temperature
during the present month. Prune vines in green-houses and cold
houses, and protect the latter with a covering of leaves.

DescripTIvE List AND INDEX oF FRuITs.

[The following lists contain the names of the more common or well known varieties of fruit,
either local or widely disseminated, with brief notices of those not described in the body of

the work.

It will be understood that when reference is made from one name to another

the latter is in all cases a synonym of the former.]

Ae PLES,

Abbott, or Abbott’s Sweet. Medium, round-
ish, striped; of moderate flavor. Winter.
GOEL.

Adams. Large, oblate, faintly striped; flesh
greenish white, of pleasant flavor. Union
co., Pa. Winter.

Adams Pearmain. Medium, conical, green-
ish yellow and grey russet ; flesh yellow-
ish, aromatic. Early winter. Foreign.

Agnes. Rather small, flattened, striped;
spicy, sub-acid, good. Late summer. Pa.

Ailes, p. 212.

Albemarle Pippin of Va., see Yellow New-
town Pippin.

Alexander, p. 199.

Alfriston. Large, roundish-oblong, ribbed,
green ; sub-acid, of moderate quality. Au-
tumn. Foreign.

All-summer Apple. Rather small, roundish,
greenish white; flesh white, crisp, plea-

sant. July, August. Pa.

Allen’s Choice. Medium, roundish-oblate,
striped ; coarse, aromatic, good. Winter,
Pa.

Allum. (Hallum, Rockingham Red.) Me-
dium, oblate, irregular, red; brisk acid.
Long keeper. North Carolina.

American Beauty, or Sterling Beauty. Me-
dium, roundish, deep red; rich, vinous.
Winter. Mass.

American Golden Pippin, p. 226.

American Golden Russet. See Bullock’s
Pippin.

American Pippin, or Grindstone. Medium,
roundish-oblate, regular, dull red; very
hard, dry. Long keeper.

American Red Juneating. See Early Straw-
berry.

American Summer Pearmain, p. 190.

Angle. Medium, roundish, striped; sweet.
September.

Anglo-American. Medium, roundish-conic,
striped ; sweet, aromatic, very good. Late
summer. Canada West.

Api. See Lady-Apple.

Arbroath Pippin. See Oslin.

Aromatic Carolina, p. 190.

Ashland. Medium, roundish-oblate, striped
dull red; mild sub-acid. Early winter.
Ashmore, or Red or Striped Ashmore. Ra-
ther large, roundish-oblate, red; crisp,
sub-acid. Autumn. Showy—market.

Ohio Valley.

August Apple. See Early Pennock.

Augustine. Large, roundish-conic, striped ;
sweet, dry. August.

Aunt’s Apple. Rather large, roundish,
striped; sub-acid, musky, good. Early
winter.

Aunt Hannah, p. 224.

Autumn Bough, p. 198.

Autumn Pearmain, or Winter Pearmain.
Rather small, roundish-oblong, dull red,
stripes small; crisp, dry, rich, and high
flavored. Autumn and early winter.

Autumn Pippin. Rather large, oblong-
conic, with a brownish cheek ; pleasant,
sub-acid. Early winter.

Autumn Seek-no-further. Medium, round-
ish, green, faintly striped; juicy, tender,
sub-acid, very good. Od¢tober.

Autumn Strawberry, p. 203.

456

Autumn Sweet Bough, p. 198.
Autumnal Swaar, p. 197.

Averill. Rather large, conic, irregular,
ribbed, striped ; pleasant, sub-acid. Long
keeper. Conn.

Bachelor, p. 199.

Baer, p. 212.

Bagby Russet, or Egyptian Russet. Me-

dium, slightly conic, light russet on yel-
lew ; tender, fine-grained, juicy, sub-acid,
aromatic, rich, excellent. Winter. Ill.
Hort. Soc.

Bailey’s Golden. Large, oblong, yellowish,
slightly russeted; flesh white, pleasant,
sub-acid. Winter. Maine.

Bailey’s Spice, p. 206.
3ailey Sweet, p. 209.

Baker’s Sweet, or Winter Golden Sweet.
Medium, roundish, rich yellow; rather
coarse, rich. Early winter. Conn.

Baldwin, p. 212.

Baltimore Pippin. See Fallawater.

Barbour. Medium, roundish-oblate, striped,
pleasant, very good. Pa.

Barrett. Rather large, conical, striped red
on yellow; pleasant, aromatic, nearly
sweet. Winter. Conn.

Sars. Rather large, roundish, pale yellow,
marbled red; mild, pleasant, rich. Late
summer. Rhode Island.

Bean Sweet. Medium, oblong-ovate, white,
handsome ; crisp, juicy—baking. Autumn
and winter. Little known.

Beauty of Kent, p 199.

Beauty of the West. Large, roundish, regu-
lar, striped; sweet, pleasant, of moderate

flavor, Autumn.

Bedfordshire Foundling, Large, roundish,
green; pleasant, acid—cooking. Autumn
and winter. English.

Beef Steak or Garden Apple. Medium,
oblate, somewhat oval, striped; mild,
pleasant, sub-acid. Autumn. Mass.

3elden Sweet. Rather small, conic, angular,
yellow with a blush; flesh white, pleasant,
aromatic. Winter. Conn.

Selle et Bonne, p. 224.

Belle-Fleur. See Bellflower.

3elle-Fleur Rouge, or Red Bellflower.
Large, oblong-conical, striped; of mode-
rate or poor flavor, Winter.

Bellflower. See White and Yellow Bell-
flower.

Bell's Early. See Sops of Wine.

Descriptive List and Index—A pples.

Bell’s Scarlet Pearmain. See Scarlet Pear-
main.

Belmont, p. 224.

Belzer. Medium, striped red on greenish
yellow; flesh white, sub-acid. August.
Ohio. -

Ben. See Eustis.

Ben Davis, p. 212.

Benoni, p. 199.

Bentley’s Sweet, p. 209.

Berry, or Red Hazel. See Nickajack.

Bethlehemite, p. 213.

Betsey’s Fancy. Rather small, oblate, yel-
low, shaded dull red; mild sub-acid.
Winter.

Better than Good, or Juicy Bite. Mediums
oblate, pale yellow; tender, mild, sub-
acid. Early winter. Pa.

Bevan, or Bevan’s Favorite. Medium,
roundish oblate, striped red and yellow;
flesh firm, sub-acid. Latesummer. N., J.

Billy’s Pippin. Large, round ovate, red on
yellow; sub-acid, rich, very good. Au-
tumn.

Black Coal. Rather large, roundish, irregu-
lar, dark red with white dots; flesh white,
a little stained, rather acid. Early winter.
Western.

Black Detroit, p. 215.

Black Gilliflower, p. 213.

Black Lady Apple, resembles the Lady
Apple in size and form, but is nearly
black and has a poor flavor.

Black Oxford. Below medium, roundish
oblate, dark red ; flesh compact, not juicy,
mild sub-acid. Valued as a good bearer
and keeper. Maine.

Black’s Annette. Small, roundish, dark
red. Autumn. Kentucky.

Blake. Rather large, roundish, greenish
yellow; crisp, juicy, good. Oét. to Jan.
Maine.

Blakely. Large, oblate, regular, yellow
with a sunny cheek; flesh mild sub-acid,
pleasant. Winter. Vt.

Bledsoe, or Bledsoe Pippin. Very large,
oblate, regular, somewhat conic, striped ;
flesh white, fine grained, pleasant, sub-
acid. Winter. Ky.

Blenheim Orange or Blenheim Pippin.
Medium, roundish, striped dull red; flesh
yellow, breaking, sweet, flavor moderate.
Autumn. English.

Blockley. Rather large, roundish oblate,
ribbed, yellow; flesh yellowish, compact.

Descriptive List and Index—Apples.

Blood. Medium, roundish, ribbed, striped
dull red; breaking, mild, good. Winter.
Ohio.

Blue Pearmain, p. 213.

Blue Sweet. Medium, roundish, slightly
conical, striped dull red ; flesh white, fine,
not juicy. A long keeper. Mass.

Blush June, see Carolina Red June.

Boalsburg. Large, oblong, slightly conical,
striped; flesh yellow, with a very good
refreshing flavor. Winter. Pa.

Boas. Medium, roundish, oblate, striped ;
good. Late winter. Pa.

Bohannan. Medium, roundish, slightly conic
and flattened ; yellow with red cheek ; ten-
der, juicy, sub-acid, of moderate flavor.
July and August. South-western. Popu-
lar.

Bonum, p. 199.

Borovitsky. Medium, roundish, striped ;

firm, sub-acid. August. Russian.

Borsdorff. Small, roundish oval, yellow
with a red cheek; flesh firm, crisp, rich,
brisk, perfumed. Early winter. German.

Boston Russet. See Roxbury Russet.

Bough. See Sweet Bough.

Bourassa. Medium, roundish conic, rich
orange russet, tender, aromatic, good.
Early winter.

Bowker. Medium, roundish oblate, yellow
and crimson; tender, sub-acid. Au-
tumn.

Bowling’s Sweet.
red, rich, sweet.
Va.

Boxford. Medium, oblate, striped, not juicy
nor high flavored. Autumn.

Brabant Bellflower. Large, roundish ob-

Medium, roundish, dull
October to January.

long, striped; rich, sub-acid. Late au-
tumn. Holland.
Brenneman. Medium, striped ; flesh white,

sub-acid—cooking. Late summer. Pa.

Brewer. Very large, roundish, yellow ; flesh
yellowish, pleasant, sub-acid. Autumn.
Mass.

Briggs’ Auburn. Large, oblate, light yellow,
sub-acid. September, October. Me.

Brittle Sweet. Rather large, roundish ;
crisp, sweet, very good. Autumn.

Broadwell, p. 211.

Brookes’ Pippin, p. 224.

Buchanan’s Pippin. Medium, oblate yel-
low, shaded maroon ; flesh greenish ; crisp,
refreshing, sub-acid. Late winter. Ohio.

Buck Meadow, Above medium, roundish,

20

457

streaked ; sub-acid, rather rich. Winter,
Conn.

Buckingham, p. 199.

Bucks County Pippin. Large, roundish,
slightly oblate and oblique, greenish yel-
low ; firm, slightly sub-acid. Pa.

Buff, p. 213.

Buffington’s Early. Rather small, oblate,
light yellow; fine, sub-acid, excellent,
Summer. A poor bearer.

Bullet, p. 213.

Bullock’s Pippin, p. 225.

Burnhap Greening. Medium, roundish,
greenish yellow; crisp, sub-acid. Early
winter. Vt.

Burr’s Winter Sweet. Medium, oblate,
striped ; aromatic. Winter. Mass.

Bush. Rather large, oblate, greenish yel-
low; pleasant. September. Pa.

Butter. Rather large, roundish oblong,
yellow, fair; sweet, rich—cooking. Au-
tumn. Pa.

See Kane.
Large, roundish, yellow;

Cain, or Cane.
Calet’s Sweet.

sweet, rich. November to January.
N. H.
Callasaga. See Cullasaga.

Camak’s Sweet, p. 211.

Campfield, or Newark Sweeting. Medium,
roundish oblate, smooth, striped; firm,
not juicy; rich, sweet. Keeps long.
Ns

Canada Reinette, p. 225.

Cann, or Sweet Cann. Large, conic, green-
ish, dull cheek ; sweet, pleasant. Winter.

Cannahan’s Favorite, p. 214.

Cannon Pearmain, p. 214.

Capron’s Pleasant, p. 206.

Carnation, p. 199.

Carolina Red June, p. 199.

Carolina Spice. See Nickajack.

Carolina Winter Queen, p. 214.

Caroline. Medium, oblate, ribbed, maroon,
mild sub-acid. Winter. N. J.

Carter, p. 214.

Carter of Virginia. Medium, yellowish,
tender, juicy, pleasant.

Carthouse, p. 214.

Cash Sweet. Medium, oblate, conic, whi-
tish ; flesh sweet, dry. September.

Cat-head. Very large, round, pale green,
sub-acid. Valueless except for cooking.
Autumn. Foreign.

Cat-head Greening. See Cat-head.

458

Cat-head Sweet. Large, roundish conic,
greenish yellow ; sweet, not rich. October.

Catline. Small, oblate, striped ; rich, sweet.
Autumn. Del.

Catooga. Quite large, irregular, yellow ;
sub-acid. Winter. Southern.

Cat Pippin. Rather large, greenish ; sub-
acid. Winter. Western Pa.

Cattall Apple. See Meyer’s Nonpareil.

Cayuga Red Streak. See Twenty Ounce.

Caywood. Medium, oblate, bright yellow ;
firm, not juicy, nor rich. Keeps into

summer. Ulster co., N. Y.

Challenge. Large, oblate, deep yellow ;
crisp, tender, sweet; good through
winter. Great bearer. Ohio.

Champlain. See Summer Pippin.
Chandler, p. 214.

Charles Apple. See Male Carle.

Cheeseborough Russet. Large, conical.
greenish russet; sub-acid, dry, of little
value. Autumn.

Chenango Strawberry, p. 199.

Chester. Medium, oblate, whitish yellow,
carmine dots; crisp, tender, sub-acid,
good. Early winter. Pa.

Chief Good. Rather large, roundish, red on
light yellow; flesh white, sub-acid, aro-
matic. September, October. Ky.

Churchill Greening. Large, oblate conic,
ribbed, dull red on yellowish green ; rich,
vinous. Winter.

Claremont Pippin. See Easter Pippin.

Clarke’s Pearmain, p. 225.

Clyde Beauty, or Mackie’s Clyde Beauty.
Large, roundish conic, greenish with a
red cheek ; tender, juicy, sub-acid. Late
autumn. Productive, valuable, new.

Cocklin’s Favorite. Small, roundish, flat-
tened at ends, good. Pa.

Cogswell Pearmain, p. 214.

Cole, or Scarlet Perfume. Large, roundish
conic, crimson; quality moderate. Sum-
mer. English.

Cole’s Quince, p. 194.

Colvert. Large, oblate, striped; sub-acid,
quality moderate—culinary. Autumn.
Succeeds well north-west.

Conant’s Sweeting. Medium, light yellow,
good, productive.

Connecticut Seek-no-further.
ditto.

Connett’s Sweet. Large, roundish oblate,
dark red on rich yellow; sweet, very good.
December to March.

See Westfield

Descriptive List and Index—Apples.

Conway. Medium, oblate, greenish yellow;
crisp, rich, aromatic. January to February.

Cooper, p. 199.

Cooper’s Early White. Medium, roundish,
pale yellow; crisp, sprightly. Autumn.
Western.

Cooper’s Red, Cooper’s Market, or Cooper’s
Redling, p. 214.

Cornell’s Fancy, or Cornell’s Favorite, p
200.

Cornish Aromatic. Medium, roundish,
ribbed, red ; rich sub-acid, aromatic. Au-
tumn. English.

Cornish Gilliflower, or Red Gilliflower.
Rather large, conic, ribbed; dull stripes ;
flesh yellow, firm, very rich, aromatic.
Winter. English. <A poor bearer.

Cos or Caas. Large, roundish conic, one-
sided, striped; mild, agreeable. Winter.
Kingston, N. Y.

Cour Pendu Plat. Medium, oblate, regular,
deep red; rich, brisk sub-acid. Early
winter. French.

Court of Wick. Small, roundish ovate,
approaching oblate, greenish yellow and
orange; crisp, juicy, rich—fails here.
Autumn. English.

Cracking, p. 205.

Cranberry Pippin. Medium, oblate, with a
handsome scarlet cheek ; sub-acid, poor—
cooking. Productive. Autumn. N.Y.

Crimson Pippin. See Black Detroit.

Cullasaga, p. 214.

Culp. Medium, conic, ribbed, irregular,
yellow with a blush; firm, vinous, Win-
ter. Ohio.

Cumberland, or Cumberland Seedling.
Large, roundish, oblate ; flesh white, sub-
acid—market. Pa.

Cumberland Spice, p. 226.

Curtis Sweet. Large, oval, ribbed, striped
red on pale yellow; tender and pleasant.
August to October.

Danvers Winter Sweet, p. 211.

Darlington Russet. Medium, roundish ; of
moderate quality. Agoodkeeper. Ohio.

Davis. Small, oblong, flattened, crimson ;
crisp, sub-acid. Good keeper. Mich.

De Bretagne. See Canada Reinette.

Delight. Medium, roundish oblate, russet
and crimson; flesh firm, nearly sweet,
very good. Winter. Southern Ohio.

D’Espagne. See White Spanish
nette.

Reis

Descriptive List and Index—Affples.

Derrick’s Graft. See Richard’s Graft.

Derry Nonsuch. Rather large, oblong,
conic, angular, striped; sub-acid, agree-
able. Winter. N. H.

Detroit, p. 215.

Devonshire Quarrenden. Medium, round-
ish oblate, crimson ; crisp, sub-acid. Late
summer. English.

De Witt. See Doctor.

Dickson’s Emperor. Large, irregular, red ;
good. Winter. Scotch.

Dillingham. Medium,
greenish yellow; sweet.
Sandusky, Ohio.

Disharoon, p. 205.

Doctor, p. 200.

Domine, p. 215.

Douse, or Dows.

Downing’s Paragon.
oval, light yellow; sweet, aromatic.
tumn. Illinois.

Downton Pippin. Small, roundish oblate,
yellow; rich, sub-acid. Autumn. Eng-
lish.

Drap d'Or, p. 205.

Duchess of Oldenburgh, p. 200.

Duckett, p. 205.

Dutch Codlin. Large, roundish oblong,
irregular, yellow ; sub-acid—cooking. Au-
gust to September.

Dutch Mignonne, p. 215.

Dyer, p. 205.

roundish conic,
Early winter.

See Hawley.
Rather large, oblong,
Au-

See Irish Peach.
See Early Har-

Early Crofton.

Early French Reinette.
vest.

Early Harvest, p. 195.

Early Joe, p. 190.

Early Long Stem.
greenish yellow; sub-acid, aromatic.
gust.

Early May. See White Juneating.

Early Pennock, p. rgr.

Early Red Juneating. See Early Red Mar-
garet.

Early Red Margaret, p. 191.

Early Spice. See Early Long Stem.

Early Strawberry, p. 19r.

Early Summer Pearmain.
Summer Pearmain.

Early Summer Pippin. See Drap d’Or.

Early Sweet. Medium, roundish, oblique,
yellow ; tender, sweet, very good. July
and August. Ohio.

Early Sweet Bough, p. 190.

Small, oblong conic,
Au-

See American

459

Easter Pippin. Medium, green ; firm, dry
sub-acid, good. Keeps two years.

Edgerly Sweet. See Bailey’s Sweet.

Edwards. See Nickajack.

Egg-Top. Medium, oblong oval, striped,
handsome ; sub-acid, of moderate quality.
Autumn.

Eighteen Ounce. See Twenty Ounce.

Ellis. Small, roundish, greenish yellow ;
firm, pleasant—long keeper. Conn.

Elton Pippin. See Downton Pippin.

Emperor Alexander. See Alexander.

Enfield Pearmain. Rather small, round,
deep red; mild, rich. Early winter.

English Codlin. Rather large, oblong conic,
yellow, sub-acid—cooking. Summer and
Autumn.

English Golden Pippin. Small, roundish,
yellow ; flesh yellow, with a rich, sub-acid
flavor. Winter. English.

English Nonsuch. See Nonsuch.

English Red Streak. See Red Streak.

English Russet, p. 226.

English Sweeting. See Ramsdell’s Sweeting.

English Vandervere. See Smokehouse.

Episcopal. See Fall Pippin.

Epsis Sweet. See Danvers Sweet.

Epsy. Small, long conic, deep red; sweet,
rich, handsome—productive. Early win-
teriuiVity

Equineteley, p. 226.

Emst’s Pippin, p. 205.

Esopus Spitzenburgh, p. 222.

Esten, p. 205.

Excel. Large, oblate, ribbed, red on yel-
low; rich, sub-acid. Winter. Conn.

Eve. See Early Red Margaret.

Evening Party, p. 215.

Ewalt. Medium, flattened, greenish yellow,
and a red cheek; tender, pleasant, per-
fumed, very good. April. Pa.

Eustis, p. 215.

Exquisite. Below medium, oblate, striped ;
juicy, rich, pleasant. Autumn. _ Illinois.

Fairbanks. Medium, oblate conic, striped ;
rich. Autumn. Maine.

Fall Bough. See Autumn Bough.

Fall or Summer Cheese. Resembles Win-
ter Cheese, but earlier. Va.

Fall Harvey, p. 207.

Fall Jenneting. Ratherlarge, oblate, green-
ish yellow: sub-acid, pleasant—cocking.
November. A great bearer. :

Fall Orange, p. 207.

460

Medium, roundish conic,
Cr

Fall Pearmain.
striped ; rich sub-acid. Autumn.

Fall Pippin, p. 207.

Fall Queen of Ky., see Buckingham.

Fall Seek-no-further, p. 201.

Fall Wine, p. 201.

Fallawater, p. 226.

Fameuse, p. 201.

Farley’s Red. Oblong oval, striped ; firm,
pleasant. Winter. Ky.

Father Abraham. Small, flat, red; flesh
white, pleasant.

Fay’s Russet. Rather small, conic, yellow
russet and red; flesh white, pleasant,
sub-acid. -Spring. Vt.

Fenley. Large, oblate, irregular, yellowish
white; very good. September. Ky.
Fenouillet Gris. Small, roundish, yellow
and russet; firm, rich, perfumed. Winter.

Foreign.

Fenouillet Rouge. Small, roundish, rough,

brownish red; firm. Autumn. Foreign.
Ferdinand. Large, oblate, irregular, green-
ish yellow. Winter. S. C.

Ferris. See L. I. Seek-no-further.

Fisk’s Seedling. Medium, oblate, oblique,
deep red; flesh greenish white, tender,
rich. Autumn. N. H.

Flat Pippin. See Pittsburgh Pippin.

Fleiner. Medium, oblong, yellow ; sub-acid,
of moderate quality. A great bearer.
Autumn. Foreign.

Flower of Kent. Large, roundish conic,
red and yellow, sub-acid—cooking. Late
autumn. English.

Flushing Seek-no-further.
Seek-no-further.

Flushing Spitzenburgh, p. 215.

Food Apple. Large, roundish, yellow ; rich,
rather acid. Autumn. N. Y.

Formosa Pippin. See Ribston Pippin.

Fort Miami. Medium or large, roundish
oblong, ribbed; brownish and russeted ;
sub-acid, spicy. Winter. Ohio. Little
known.

Foster, p. 189.

Foundling, p. 191; Fourth of July, p. 191.

Franklin Golden Pippin. Medium, oval,
regular, deep yellow; rich, aromatic.
Autumn.

French Pippin. Rather large, oblate, some-
times oblique, yellow; tender, rich, sub-
acid, very good. Late autumn. N. J.
The slender branches of the Newark Pip-
pin distinguish it from this variety.

See Green

Keeps well. Va. and Ky.

Descriptive List and Index—Apples.

French’s Sweet. Large, round ovate, green-
ish yellow; firm, perfumed, very good.
Late autumn. Mass.

Fronclin. Medium, round, bright red;
rather acid. Great bearer. Pa.

Fulton, p. 226.

Gabriel, p. 202.

Garden Apple. See Beefsteak.

Garden Royal, p. 192. c

Garden Sweet. Medium, oblong, yellow;
juicy, tender, sweet, good. September,
October. Hardy and productive.

Garretson’s Early, p. 195.

Gate. See Belmont.

Giles. Medium, conic, dark red. Ct.

Gillett’s Seedling. See Rome Beauty.

Gilpin, p. 214.

Gipson’s Kentucky Seedling. Rathersmall,
round ovate, dark red and greenish yel-
low ; sub-acid—productive. Long keeper.
Ky.

Gloria Mundi. See Monstrous Pippin.

Glory of York. See Ribston Pippin.

Gloucester Cheese. See Fall Cheese.

Gloucester Pearmain. See Clarke’s Pear-
main.

Gloucester White.
late; yellow, rich, aromatic.
Va.

Goble Russet.
reddened ; dry, sweet.

Golden Ball, p. 226.

Golden Goss. Round oblate, ribbed, yel-
low; good.

Golden Harvey.

Medium, roundish ob-
Autumn.

Medium, oblong, russets
Autumn.

Small, roundish, rough,

russety orange; rich, sub-acid. Winter.
English.

Golden Pippin. See English Golden Pip-
pin.

Golden Pippin of Westchester Co., p. 226.

Golden Pearmain. See Clarke’s Pearmain.

Golden Reinette. Small, roundish, regular,
yellow and orange striped; rich, mild
sub-acid. Late autumn. English.

Golden Russet of New York, p. 227.

Golden Spice. See Dyer.

Golden Sweet, p. 189.

Grandfather. Large, roundish, oblate conic,
striped and whitish; pleasant, sub-acid.
Autumn. '

Granniwinkle. Medium, roundish oblong,
red ; sweet—for cider only. Autumn. N. J

Granny Earl. Small, roundish oval, green
ish, striped. Early winter.

Descriptive List and Index—Apples.-

Grand Sachem. See Black Detroit.

Granite Beauty, p. 215.

Grape Vine. See Camak’s Sweet.

Gravenstein, p. 202.

Greasy Pippin. See Lowell.

Green Cheese. See Winter Cheese.

Green’s Choice. Medium, roundish conic,
striped; nearly sweet. Late summer.
Pa.

Green Domine. Medium, oblate, dull red;
firm, pleasant. Early winter.

Greenskin. Medium, oblate, greenish yel-
low ; tender, rich. Early winter. Southern
and Western.

Green Mountain Pippin, of Ga.
ginia Greening.

Green Newtown Pippin, p. 228.

Green Seek-no-further, p. 227.

Green Sweet, p. 211.

Green Winter Pippin.
pin.

Green Vandevere. See Vandevere.

Gregson. Sce Catline.

Grey Apple. See Pomme Grise.

Greyhouse (Hoop, of S. W.). Medium,
roundish, dull red; firm, dry—for cider.
Winter.

Grey Pippin. See Buel’s Favorite.

Grey Vandevere. See Vandevere.

Grimes’ Golden Pippin, p. 227.

Grindstone. See American Pippin.

Groton. See Foundling.

Gully. Rather small, white with a blush.
Pa.

See Vir-

See Newtown Pip-

Hague Pippin. Large, conical, striped
deep red, handsome. January. © West-
ern.

Hain. Large, roundish oblong, striped;
sweet, aromatic. Winter. Berks cw.,
Pa.

Hall, p. 215.

Hall’s Red. See Hall.

Hallum. See Allum.

Harmony. See Early Pennock..

Harnish. Medium, oblong oval, dark red;
compact, rather dry, sweet. Autumn.
Pa.

Harrigan. See Milam.

Harris. Large, oblate, yellow ; coarse,

pleasant, sub-acid. Early autumn. For
cooking. N.C.

Harrison. Medium, roundish oblong, yel-
low, dry, tough, rich—for cider. N. J.

Hartford Sweeting, p.° 209.

401

Haskell Sweet, p. 198.

Hawley, p. 207.

Hawthornden. Rather large, oblate, regu-
lar, pale yellow; pleasant, sub-acid—for
cooking. Great bearer. Autumn.

Hay’s Winter. See Wine.

Heart’s Pippin. Medium, roundish, yellow
tender, acid—cooking. November.

Hector. Large, oblong conic, striped ; plea
sant, very good. Winter. Pa.

Heicke’s Winter Sweet. See London Sweet,
Helen’s Favorite. Medium, roundish, dark
red ; flesh white, good. Winter. Ohio.
Henrick Sweet. Medium, conic oblate,

red ; sweet, not rich. Winter.

Henry. Large, oblong conic, yellow; rich,
pleasant. Late autumn. Vt.

Henwood Seedling. Large, oblong oval,
greenish yellow; good. January. West-
ern.

Hepler. Medium, oblate conic, light yellow
shaded dull red; not rich or juicy, sube
acid. Winter. Pa.

Herefordshire Pearmain, p. 216.

Herman. Medium, oblong conic, striped;
flesh greenish, sub-acid, very good. Win-
ter.:. Pa,

Hess, p. 216.

Hewitt’s Sweet. Large, oblate, yellow and
red; sweet. Autumn.

Higby’s Sweet, p. 211.

Highlander. Medium, oblate, slightly conic,
green, striped with red; pleasant. Au-
tumn. Vt.

Hightop Sweet, p. 189.

Hill’s Favorite. Medium, roundish, red;
compact, sub-acid, aromatic. Autumn.
Mass.

Hilton.
sub-acid—cooking. Autumn.

Hinckman. See Newark King.

Hoary Morning. Large, oblate conic,
striped ; sub-acid—cooking. Autumn.
English.

Hockett’s Sweet, p. 209.

Hocking, p. 192.
Hog Island Sweet.
red; sweet, rich, very good.

Productive. N. Y.

Holden Pippin. See Fall Orange.

Holladay’s Seedling. Medium, oblate, yel-
low ; rich, aromatic. Winter. Va.

Holland’s Red Winter. See Winesap.

Holland Pippin, p. 206.

Hollow Core Pippin See Ortley.

Large, roundish, yellowish green ;
N.Y.

Medium, oblate, fine
Autumn,

462 Descriptive List

Hoilow Crown, p. 216.

Holman. Large, roundish conic, splashed
red, sub-acid, good. Early winter. N.C.

Homony. Large, ovate conic, striped ; sub-
acid, rich, aromatic. July. Ky.

Honey Greening, p. 211. ;
Hooker. Medium, conic, striped; flesh
greenish ; sub-acid. December. Conn.
Hoover. Large, roundish, rich crimson
with Jarge whitish dots; brisk acid.

Early winter. S.C.

Horse, p, 195-

Horse Block. See Manomet Sweet.

Housom’s Red. Large, oblong, striped ;
tender, aromatic, very good. October to
February. Pa.

Howe’s Russet. Closely resembles Roxbury
Russet. Mass.

Hubbardston Nonsuch, p. 216.

Hubbardston Pippin. Large, roundish,
variable, striped ; crisp, pleasant, sub-acid.
Winter. N. H.

Hughes, p. 227.

Hunge, p. 206.

Hunter. Medium, roundish conic, striped
bright red ; flesh white. October. Pa.
Hunt’s Russet. Small, conic, russet and
dull red; fine, sub-acid. Winter. Mass.
Hurlbut, p. 202.

Hyde’s Sweet. See Wood’s Sweet.

Indian Queen. See Early Pennock.

Indiana Favorite, p. 217.

Indiana Jannetting. See Rawles’ Janet.

Iola, see Equinetely.

Irish Peach Apple. Medium, roundish,
striped, brownish red; flavor tolerable.
August,

Jabe. Medium, flattened, yellow, with a
red cheek; tender, juicy, melting, rich.
Hardy and produttive. September to
November.

Jabez Sweet. Medium, roundish, dull red ;
sweet. Winter. Conn.

Jackson. Medium, roundish, greenish yel-
low; aromatic, very good. Winter. Pa.

Jackson Red. See Nickajack.

James River. See Limber Twig.

Jefferson. Rather large, roundish conic,
splashed dull red; sub-acid, very good.
Good keeper. Ky.

Jefferson County, p. 203.

Jeffries, p. 202.

Jeniton. See Rawle’s Janet.

and Index—Apples.

Jenkins. Small, roundish ovate, red with
white dots ; pleasant, aromatic, very good.
Winter. Pa.

Jennette. See Rawle’s Janet.

Jenny’s Seedling. See Hall.

Jersey Black. Medium, roundish, regular,
dark red, nearly sweet, good ; tree vigor
ous, very productive. Valuable for mar-

ket. Western. See p. 217.
Jersey Greening. See Rhode Island Green-
ing.
Jersey Pippin. Medium, oblong conic,
striped; sub-acid, good. December.
Foreign.

Jersey Sweeting, p. 197. :

Jewett’s Best. Large, roundish or oblate,
deep red; flesh yellow, juicy, rich sub-
acid. Early winter. Vt.

Jewett’s Red, p. 203.

Joe Berry. See Newtown Spitzenburgh.

John’s Sweet, Medium, oblong or conic,
striped red on whitish yellow : sweet, of a
peculiar flavor. Winter. N. H.

Johnson. Rather large, roundish conic,
striped; tender, sweet, becoming mealy,
Late summer. Conn.

Johnson’s Fine Winter.
York.

Jonathan, p. 217.

Jones Pippin. See Fall Orange.

Juicy Bite. See Better than Good.

Julian, p. 192.

Julin. See Julian.

July Pippin. See Early Harvest.

Junalieska. Large, roundish conic, yellow ;
flesh yellow, sub-acid. Winter. N.,C,

See Imperial

Large, oblong
coarse, crisp,

Kaign’s Spitzenburgh.
approaching ovate, red;
sub-acid. Early winter.

Kane, p. 203.

Kaiser, p. 217.

Keim. Rather small, oblong oval, yellow,
sub-acid, aromatic, delicate, very good.
Winter. .Pa.

Keister. Small, roundish conic, striped ;
pleasant, very good. October. Pa.

Kelly’s Sweet. See Moore’s Sweet.

Kelly White. See Belmont.

Kelsey. Medium, roundish oblate, green-
ish yellow; flesh greenish white, tender,
pleasant, aromatic, very good. March.
Pa.

Kenrick’s Autumn. Large, roundish,
striped; sprightly sub-acid. September.

Descriptive List and Index—Apples.

Kentish Fill Basket. Very large, roundish,
yellow, slightly streaked ; sub-acid—cook-

ing. October, January. English.
Kerry Pippin. Medium, oval, yellow ; crisp,
rich. Autumn. Irish.

Keswick Codlin, p. 206.

Ketchum’s Favorite. Medium, oval conic,
yellow with a blush ; mild, rich, very good.
Autumn. Vt.

Kilham Hill. Rather large, roundish,
striped; good at first, becoming mealy

»and worthless. September. Mass.

King of Tompkins Co., p. 217.

King of the Pippins. Medium, roundish
oblate, striped; rather poor. English.

King Philip. See Jonathan.

Kingsbury Russet. See Cheeseborough
Russet.

Kingsley. Medium, roundish oval, striped ;
sub-acid, very good. Winter and spring.
Monroe co., N. Y.

Kirkbridge White, p. 195.

Kirk’s Lord Nelson. Rather large, roundish,
striped ; quality moderate. Aztumn Eng-
lish.

Klaproth. p 192.

Knight's Golden Pippin. See Downton

Pippin.

Kohl. Small, roundish—good keeper. Ger-
man.

Krowser. Medium, roundish conic, striped ;

flesh white, mild sub-acid. Winter. Pa.

Productive and popular.

Lacker, p. 217.

Ladies’ Blush.

Ladies’ Favorite of Tenn.
of Ky.

Ladies’ Sweeting, p. 209.

Lady Apple, p. 227.

Lady Washington. See Cooper.

Lake. Small, ovate conic, striped; sub-
acid, very good. A great bearer. Ohio.
Lancaster Greening. Medium, roundish
conic, greenish yellow; sub-acid—cook-

ing. Good keeper. Pa,

Landon. Medium, roundish, yellow and
red; flesh yellowish, firm, crisp, aromatic,
very good. Winter. Vt.

Lane’s Red Streak. Large, roundish conic,

See Gabriel,
See Fall Queen

yeilow, with small stripes; sub-acid,
good. October. Illinois.

Landrum. Medium, conic, deep crim-
son; rather coarse, rich. Autumn.

Southern.

463

Lane Sweet. Medium, oblate,
sweet, aromatic. Winter. Mass.

Lansingburg. Medium, roundish conic;
yellow, with a handsome red cheek; flesh
firm, sub-acid, moderately rich—keeps
through spring. Ohio. New.

Large Romanite. See Pennock.

Large Striped Winter Pearmain ; or, Striped
Sweet Pippin. Large, roundish, slightly
oblate, striped on yellow; very mild, sub-
acid, good. October to January. South-
ern.

Large Yellow Bough See Sweet Bough.

Late Baldwin. See Baldwin.

Late Bough. See Autumn Sweet Bough.

Late Golden Sweet. See Baker’s Sweet.

Late Queen. Large, roundish conical, pale
red on yellow; sub-acid, good. Autumn.
Ohio,

Late Strawberry, p. 203.

Ledge Sweet. Large, roundish oblate, yel-
lowish green with a blush; sweet. <A
good keeper. N. H.

Leicester Sweet, p. 211.

Leland Pippin ; or, Leland Spice, p. 203

Lemon Pippin. Medium, oval, greenish
yellow ; sub-acid. English.

Lewis. Medium, oblate conic, skin yellow,
striped ; flesh yellow, compact, rich, sub-
acid. Eariy winter. Indiana.

Liberty. Rather large, oblong conic,
striped ; flesh yellow; firm, mild sub-acid.
Long keeper. Western.

Limber Twig, p. 218.

Lincoln Pippin. See Winthrop Greening.

Lippincott’s Sweet. Rather large, greenish
white, productive, keeps till spring, good.
Ni: J:

Little Pearmain. See Bullock’s Pippin.

Locy. Roundish, variable, striped; flesh
greenish, pleasant. Early winter.

London Sweet, p. 211.

Long Island Seek-no-further, p. 203.

Long John; or, Red, or Long Pearmain.
Believed to be Kaign’s Spitzenburgh.
{Another Long John is green, has a dry
flesh, and is a great keeper ]

Long Stem of Pa., p. 218.

Long Stem Sweet. See Baker’s Sweet.

Long Stemmed Sweet. Rather small,
roundish, yellow; juicy, melting, sweet
Vigorous and productive.

Loudon Pippin, p. 227.

Lowell, p. 206.

Lyman’s Large Summer, p. 196.

yellow ;

404

Lyman’s Pumpkin Sweet, p. 198.
Lyscom, p. 203.

Mackie’s Clyde Beauty. See Clyde Beauty.

Macomber. Medium, oblate, ribbed,
w Striped; flesh white, tender, sub-acid.
Early winter. Maine.

Magnum. See Carter.

Magnum Bonum. See Bonum.

Magnolia, p. 203.

Maiden’s Blush, p. 207.

Maiden’s Favorite. Rather small, oblong,
whitish yellow and crimson; pleasant,
very delicate. Winter. N. Y.

Major. Large, roundish, red; flesh yellow-
ish, crisp, pleasant, rich. Pa.

Male Carle; or, Charles Apple. Medium,
regular, smooth yellow with a fine cheek,
handsome ; not rich, pleasant. Autumn.
Succeeds South. Foreign.

Mamma Beam. See Belmont.

Mangum, p. 204.

Manks Codling. Medium, roundish ob-
long, yellow—cooking. August. English.

Manomet Sweet, p. 189.

Mansfield Russet. Small, oblong conic,
cinnamon russet; rich, aromatic. Good

keeper. Mass. Good bearer.

Maria Bush. Large, round oblate, striped ;
flesh white, tender, sub-acid. Autumn.
Pa.

Marks. - Medium, roundish conic, light yel-
low; flesh whitish, fine, perfumed, very
good. Winter. Pa.

Marshall. Rather large, roundish, green—
market. April to July. Vigorous and
productive

Marston’s Red Winter, p. 218.

Martin. See McLellan.

Masten’s Seedling. Medium, round ovate,
greenish yellow, mild, pleasant sub-acid,
agreeable. Dutchess co., N.Y. Winter.
New.

Maverack’s Sweet, p. 209.

Maxfield. See Mangum.

May; or, May Apple. A southern name of
White Juneating, or nearly resembling it.
[Another May Apple at the South is me-
dium, roundish conical, striped—both ripen
there early in summer. Another May Ap-
ple at the West is a light red, coarse,
long keeping variety, of little value.]

McAfee’s Nonsuch. Large, roundish oblate,
striped ; pleasant, sub-acid. Early winter.
Ky.

Descriptive List and Index—Affles.

McHenry. Resembles American Summer
Pearmain—keeps till winter. Growth
free.

McKinley. Large, showy, good. Mo.

McLellan, p. 218.
Meach. Large, roundish, striped, light red ;

rich, mild sub-acid, aromatic. Autuinn.
Vt.
Meigs.

See Red Winter Pearmain.
Melon, p. 204. :
Melt-in-the-mouth, p. 204.

Melvill Sweet. Medium, roundish, striped
pale red; rich. December. Mass.

Menagere. Very large, flat, pale yellow—
cooking. German.

Merritt’s Sweet. Medium, oblate, yellow,
very sweet—good bearer. August and
September.

Methodist. Medium, oblong oval, greenish,
striped ; mild sub-acid, not rich. Novem-
ber. Conn.

Mexico, p. 204.

Michael Henry Pippin, p. 227.

Mifflin King. Small, oblong oval, dull red;
very good. Autumn. Pa.

Milam, p. 218.

Millcreek. See Smokehouse.

Millcreek Vandevere.
house.

Miller Apple.
sub-acid, rich.

Miller’s Best Sort.

Minister, p. 218.

See Smoke-
Large, ovate, striped ; mild
Autumn. N. Y.

See Progress.

Minkier. Medium, conic, red, acid. good,
long keeper. Ill. New.

Molasses. See Priest’s Sweet.

Monarch. Medium, roundish oblate,

striped, sub-acid. Autumn.

Monk’s Favorite, p. 219.

Monmouth Pippin, p, 227.

Monstrous Pippin, p. 228.

Montreal. See St. Lawrence.

Moore’s Sweeting. Medium, oblate, deer
red ; sweet, dry—good keeper.

Moose; or, Mouse. Large, roundish ob-
long, greenish ; flesh yellow, fine grained,
light, delicate. N. Y.

Morrison’s Red. Medium, conic, light
yellow and red; mild, pleasant. Winter.
Mass.

Moses Wood. Medium, roundish, yetlow
and red ; tender, juicy, pleasant, sub-acid
September. Vigorous, productive.

Mother, p. 218.

Mountain Pippin. See Fallawater.

Descriptive List and Index—Apffles.

Monson Sweeting, p. 198.

Murphy; or, Murphy’s Red. Large,
roundish oblong, striped ; tender, agree-
able. Early winter. Mass.

Murray. Medium, oblong conic, rich
orange yellow ; brisk, sub-acid. Winter.
Southern.

Musk Melon. See Toccoa.

Musk Spice. Small, roundish oblate, red
and yellow ; sub-acid, very good. Odcto-
ber.

Myers’ Nonpareil, p. 204.

Mygatt’s Bergamot. See Dyer.

Ne Plus Ultra of Ga. See Equinetely.

Nequassa. Large, oblate, striped ;
flesh white, very sweet. | December.
N.C.

Neverfail. See Rawles’ Jannet.

Neversink. Large, roundish, red on yellow ;
very good—pineapple flavor. Winter. Pa.

Newark King, p. 219.

Newark Pippin, p. 228.

Newark Sweeting. See Campfield.

New Jersey Red Streak. See Early Pen-
nock.

Newtown Greening. See Golden Pippin of
Westchester co.

Newtown Pippin, p. 228.

Newtown Pippin of Sanders. Large, round-
ish conic, ribbed, light yellow, marbled ;
firm, crisp, sub-acid. Ky.

Newtown Spitzenburgh, p. 219.

New York Greening. See Golden Pippin
of Westchester co.

New York Spice. See Leland Spice.

New York Vandevere, p. 219.

Nickajack, p. 219.

Nodhead. See Jewett’s Fine Red.

Nonpareille ; or, Old Nonpareil. Rather
small, roundish ovate, greenish yellow;
rich, acid. December. English—of little
value here.

Nonsuch. Medium, oblate, regular, striped
light red ; soft, sub-acid. English.

Norfolk Beaufin. Large, oblate, dull red;
flesh firm, poor—cooking. Good keeper.
English.

Northern Golden Sweet.
Sweet.

Northern Spy, p. 219.

Northern Sweet. Medium, roundish conic,
yellow; sweet, rich, very good. Autumn.
Vermont.

Norton's Melon.

See Northern

See Melon.

465

Oconee Greening. Very large, roundish
oblate, yellow; lively sub-acid, aromatic,

very good. Resembles Disharoon. Win-
ter. Ga.
Oglesby. Medium, oblate, yellow; crisp,

sub-acid, good. Va.

Ohio Favorite. See Ortley.

Ohio Nonpareil. See Myers’ Nonpareil.

Ohio Pippin. See Ernst’s Pippin.

Ohio Red Streak. Medium, oblate, striped ;
compatt, rich, sub-acid. Winter. Ohio.

Ohio Wine. See Fall Wine.

Old English Codlin. Rather large, oblong
conic, yellow; sub-acid—cooking. Sum-
mer and autumn. English.

Oldfield. Medium, oblate conic, yellow;
mild sub-acid, pleasant. Winter. Conn.

Old Nonsuch. See Red Canada.

Old Town Crab; or Spice Apple of Va.
Rather small, greenish yellow; crisp,
sweet, pleasant, aromatic. Winter.

Old Town Pippin. See Hubbardston
Nonsuch.

Orange. See Lowell.

Orange Sweet. See Munson’s Sweet.

Orndorf, p. 204.

Orne’s Early.
September.

Ortley, p. 229.

Osborn’s Sweet.
sweet. October.

Osceola, p. 219.

Osgood’s Favorite.

Oslin.

Rather large, pale yellow.
Foreign.

Large, roundish, yellow ;
Western.

See Lyscom.

Rather small, oblate, yellow; firm,
rich, aromatic. August. Scotch.

Overman’s Sweet. Medium, conic, striped,
sweet, very good—baking. October. II.

Ox Apple. See Monstrous Pippin.

Ox Eye. See N. Y. Vandevere.

Paradise Winter Sweet, p. 212.

Patterson Sweet. See Bailey’s Sweet.

Pawpaw. Medium, striped ; mild, sub-acid.
Mich. :

Peach Pond Sweet. Medium, oblate, striped
light red; tender, sweet, agreeable. Au-
tumn. N. Y.

Peck’s Pleasant, p. 229.

Pennock’s Red Winter.
slightly oblong, deep
coarse, mild, pleasant.
ter rot. Good keeper. Pa.

Pennsylvania Vandevere. See Vandevere.

People’s Choice. Medium, oblate, bright
red; brisk sub-acid. Winter. Pa.

Large, roundish,
dull red; rather
Affected with bit-

20*

466 Descriptive List

See Newtown Pippin.
See Autumn Sweet

Petersburgh Pippin.
Philadelphia Sweet.

Bough.

Philippi. Large, oblate conical, greenish
yellow; tender, fragrant, very good.
January. Pa.

Phillips’ Sweeting, p. 210.

Pickman Pippin. Medium, roundish oblate,
yellow ; acid—cooking. Winter. Mass.
Pine Apple Russet. Medium, conic, whi-
tish yellow; sub-acid—of little value.

Autumn.

Pink Sweeting. Small, greenish and bright
red; rich, pleasant, sweet. Great bearer.
September, October. Pa.

Pittsburgh Pippin, p. 229.

Pittstown. Rather large, roundish, slightly
oblong, light yellow, with a brown blush ;
tender, mild, sub-acid, good. October.
Pittstown, N. Y.

Polhemus of Long Island.
Sweet.

Polly Bright. Oblong conic, light yellow,
with a red cheek; tender, pleasant. Sep-
tember, October. Va. and West.

Pomme de Neige. See Fameuse.

Pomme Grise, p. 229.

Pomme Royal. See Dyer.

Pomme Water. See Dyer.

Porter, p. 207.

Potter's Sweet.

Poughkeepsie Russet.
set.

Pound Royal, p. 229.

Pound Sweet. See Lyman’s Pumpkin
Sweet.

Pownal Spitzenburgh.
slightly conic, striped: sub-acid.
ter.

Pres. Ewing. Medium, roundish, striped ;
firm, agreeable, sub-acid. Winter. Ky.

Pride of September. See September.

Priestley. Medium, roundish oblong,
striped dull red; spicy, good. Winter.
Pa.

Priest’s Sweet.
striped dull red ; tender, pleasant.
keeper. Mass.

Primate, p. 196.

See Moore’s

See Leicester Sweet.
See English Rus-

Rather large, oblate,
Win-

Medium, roundish conic,

Good

Princely. Rather large, roundish oblate,
striped ; sub-acid, fine. Autumn. N. J.
and Pa.

Prince’s Harvest. See Early Harvest.
Prior’s Red, p. 219.

Progress, p. 229.

and Index—Apples.

Prolific Sweet. Roundish conic, green;
pleasant, sweet, spicy. Great bearer.
December. Conn.

Pumpkin Russet, p. 198.

Pumpkin Sweet. See Lyman’s Pumpkin
Sweet.

Putman Harvey. Medium, roundish oblate,
pale green; tender, sub-acid, agreeable.
August and September.

Putnam Russet. See Roxbury Russet.

roundish oblate,
No-

Quince. Rather large,
yellow: mild, sub-acid, aromatic.
vember.

Ragan, p. 220.

Rambo, p. 204.

Rambour d’ Eté; or, Summer Rambour.
Mediun,, flat, striped, sub-acid. Septem-
ber. French.

Rainsdell’s Sweeting, p. 210.

Randel’s Best. Medium, roundish, striped ;
sweet. December.

Rawles’ Jannet, p. 220.

Ray Apple. See Munson’s Sweet.

Rebecca. Large, roundish oblate, whitish
yellow and crimson; tender, pleasant,
spicy. August, September. Del.

Red Astrachan, p. 196.

Red Bellflower. Large, oblong conic,
striped ; mild, sub-acid, becoming mealy.
Worthless. French.

Red Calville; or, Red Winter Calville.
Medium, roundish conic, ribbed, red;
mild, sub-acid. Winter. Foreign.

Red Canada, p. 220.

Red Cat-head. Large, roundish conic, yel-
low, shaded red ; brisk, pleasant. Autumn.
Va.

Red Cheek. See Fall Orange.

Red Cheek Pippin. See Monmouth Pip-
pin.

Red Detroit, p. 215.

Red Doétor. See Doétor.

Red Gilliflower. See Cornish Gilliflower.

Red Hazel. See Berry.

Red Ingestrie. Small, ovate, yellow and
red ; firm, rich. Autumn. English. Of
little value here. i

Red June. See Carolina Red June.
Red Pearmain. See Kaign’s Spitzen-
burgh.

Red Pumpkin Sweet. See Ramsdell’s Sweet.
Red Quarrenden. See Devonshire Quar
renden,

Descriptive List and Index—Apples.

Red Republican.
striped ; coarse, sub-acid. Autumn.

Red Russet, p. 229.

Red Seek-no-further. See Keiser.

Red Spitzenburgh. See Kaign’s ditto.

Red Streak. Medium, roundish, streaked ;
rich, firm, dry—for cider. English.

Red Stripe. Rather large, oblong, conical,
striped ; mild sub-acid, very good. Late
summer. Ind.

Red Sweet. Medium, roundish
striped ; tender, sweet, very good.
cember. Ohio.

Red Vandevere. See Vandevere.

Red Winter Pearmain, p. 221.

Republican Pippin, p. 204.

Rhode Island Greening, p. 229.

Ribston Pippin, p. 205.

Richards’ Graft, p. 205.

Richfield Nonsuch, See Red Canada.

Richmond, p. 198.

Ridge Pippin. Large, roundish conic, yel-
low; mild, aromatic. Spring.

Riest. Large, roundish, yellow; pleasant,
very good. August. Pa.

Ritter. Medium, roundish oblong, striped,
good. Autumn. Pa.

Large, roundish oblate,
at

oval,
De-

River. Rather large, oblong ovate, striped ;
coarse, pleasant, sub-acid. Autumn.
Mass.

Roadstown Pippin. Large, oblate, greenish
yellow; sprightly sub-acid—market and
cooking. N. J.

Roberson’s White, p. 208.

Robey’s Seedling, p. 221.

Rockingham Red. See Allum.

Rock Apple. Large, roundish, striped ;
sub-acid, very good. Autumn. N. H.
Rock Sweet. Rather small. roundish, oblate
conic, striped ; sweet, rich. September.

Mass.

Rockport Sweet.
with a red cheek ; sweet, aromatic.
ter. Mass.

Romanite. See Carthouse.

Roman Stem, p. 230.

Rome Beauty, p. 221.

Roseau. Large, irregular, dark red ; of little
value. Foreign.

Ross Nonpareil. Small, roundish, thin rus-
set; rich sub-acid, aromatic. Od¢tober.
Irish. Of little value.

Roxbury Russet, p. 230.

Royal Pearmain. See Herefordshire Pear-
main.

Medium, oblate, yellow,
Win-

467

Royal Pippin. See Carter.

Rum Apple. Medium, oblate, yellow,
shaded crimson; sub-acid. Winter.
Ns) EL

Runnels. Medium, green, rough; flesh

firm, very good. Late keeper—market.
Russet Pearmain, p. 222.
Rymer. Large, oblate conic, yellow, shaded
crimson ; sub-acid. December. Foreign.

Sailly Autumn. Medium, oblate conic,
greenish yellow, with a reddish cheek ;
tender, mich, aromatic. September.
N.Y

Sapson. Small, roundish ovate, dark red—
resembles Sops of Wine, but is smaller,
firmer in flesh, and less valuable.

Sassafras Sweet. . See Haskell’s ditto.

Scarlet Nonpareil. Medium, roundish conic,
striped; sub-acid. November. English.

Scarlet Pearmain. Medium, ovate conic,

crimson; flesh white, good. Autumn.
English.

Scarlet Perfume. See Cole.

Schoonmaker. Large, roundish oblate,
greenish yellow; brisk sub-acid, good.
Winter.

Scollop Gilliflower. Rather large, roundish
conic, much ribbed, striped; firm. De-
cember. Ohio.

Seager. Large, roundish conic, red striped ;
good.

Seago.

Seek-no-further.
field do.

Seever’s Red Streak. Medium, roundish,
striped; sub-acid. Autumn. Ohio.

Selma. Rather large, roundish oblate, yel-
low, russet, and dull red; mild sub-acid,

See Mangum.
See Green do., and West-

good. December. Ohio.
September. Large, roundish, yellow ;
agreeable, sub-acid. October. Pa.

Shaker’s Yellow. See Early Pennock.

Sharpe’s Early. See Summer Queen.

Sharp’s Spice. See Fall Wine.

Sheep Nose. See Bullock’s Pippin.

Sheppard’s Sweet. Medium, ovate, ribbed,
striped; sweet, pleasant. Autumn.
Conn.

Shiawasse Beauty, p. 205.

Shippen’s Russet. Large, roundish oblate ;
spongy, acid. Winter.

Shirley. See Foundling.

Shockley, p. 222.

Siberian Crab, p. 208.

468

Sinclair’s Yellow. Rather small, roundish
or flat, fine orange ; rich sub-acid.

Sine qua Non, p. 196.

Slingerland Pippin. Rather large, conic
oblate, yellow, shaded red; rich sub-acid.
Early winter. N. Y.

Smalley ; or, Spice. Medium, oblate conic,
yellow ; brisk, aromatic. Autumn. Conn.

Smith’s Cider, p. 222.

Smithfield Spice. See Dyer.

Smokehouse, p. 205.

Snow. See Fameuse.
Sol Carter. See Equinetely.
Somerset. Large, roundish, yellow and red ;

tender, juicy, sub-acid. September.

Sops of Wine, p. 193.

Sour Bough. See Summer Pippin.

Spencer Sweeting. See Hartford Sweeting.

Spice Apple of Virginia. See Old Town
Crab.

Spice Russet. Small, round oblate, yellow
russet ; aromatic, good. Winter.

Spice Sweeting ; or, Berry Bough. Mediam,
oblate, smooth, pale yellow; sweet, aro-
matic, often knotty. August.

Sponge. Large, roundish, striped red on
light green; rather acid. December.

Sprague. Rather small, oblong ovate, yel-
low; sub-acid, October.

Springport Pippin. Medium, roundish, yel-
Icwish green; sub-acid, very good. Win-
ter. Cayuga co., N. Y.

St. Lawrence, p. 205.

Stanard. Large, roundish, yellow and red ;
rather coarse, sub-acid. December. Erie
CON, Ne

Stansill. Rather large, oblate, striped ;
sub-acid. January. Early bearer. N. C.

Steele’s Red Winter. See Baldwin.

Steel’s Sweet. Medium, round, ribbed ;
yellow. Winter. Conn.

Stehly. Large, oblate conic, striped; mild
sub-acid. Winter. Pa.

Sterling Beauty. See American Beauty.

Stillman’s Early. Small, roundish conic,
yellow; tender, pleasant, sub-acid. July
and August. Oneidaco, N. Y.

Straat. See Stroat.

Strawberry. See Late Strawberry.

Striped Ashmore. See Ashmore.

Striped Belle Fleur. See Red Bellflower.

Striped Pearmain. Rather large, roundish,
striped; sub-acid. Winter. Ky.

Stroat. Medium, roundish ovate, yellowish
green; rich, very good. Autumn. N.Y.

Descriptive List and Index—Apples.

Sturmer Pippin, Small, oblate, yellow and
red; rich, sub-acid. Winter. Ky.

Sudlow’s Fall Pippin. See Franklin Gol-
den Pippin.

Sugar Loaf Pippin. Medium, oblong conic,
smooth, whitish yellow; sub-acid, poor.
Summer. English.

Sugar Sweet. Large, conic, ribbed, yellow,
shaded red; rich, very sweet. Winter.
Mass.

Summer Bellflower. Medium, ovate, yellow;
flesh white, rich, sub-acid, very good.
August. Dutchess co., N. Y.

Summer Golden Pippin. Small, ovate, yel-
low; rich. August. English.

Summer Hagloe, p. 193.

Summer Horse. See Horse.

Summer Pearmain. See Autumn Pear-
main.

Summer Pippin, p. 197.

Summer Queen, p. 193.

Summer Rambo. A corruption of Summer
Rambour.

Summer Rambour. See Rambour d’Eté.

Summer Rose, p. 193.

Summer Sweet of Ohio.
Sweeting.

Summer Sweet Paradise, p 198.

Summerour. See Nickajack.

Superb Sweet. Large, roundish, yellow and
red; tender, rich, sweet. Autumn.
Mass.

Surprise. Small, roundish, yellow; flesh
red. Of little value.

Sutton Beauty. Rather large, roundish,
yellow and crimson ; sprightly sub-acid.
December. Mass.

Swaar, p. 230.

Sweet Baldwin.
red; firm, sweet—of little value.
ber.

Sweet Bough, p. 190.

Sweet Fall Pippin. Large, oblate, greenish
yellow ; sweet, rich. October, November.
Ni.

Sweet Golden Pippin.
Swaar.

Sweet Golden Russet. Rather large, conic-
al, yellow, russeted; rich, sweet. Sep-
tember, Oétober. Hardy—productive.

Sweet Harvest. See Sweet Bough.

Sweet Harvey. See Sweet Vandevere.

Sweet June of Illinois. See High Top
Sweeting.

Sweet Nonsuch.

See High Top

Medium, roundish, deep
Novem-

See Autumnal

See Sweet Romanite.

Descriptive List and Index—Apples.

Sweet Pearmain. See Kenrick Sweet.

Sweet Pippin. See Hog Island Sweet ;
also Moore’s Sweet.

Sweet Rambo. Medium, roundish oblate,
yellow, shaded red with large dots; tender,
juicy, rich, aromatic. Late autumn. Pa.

Sweet Red Streak. See Sweet Vandevere.

Sweet Romanite, p. 210.

Sweet Russet. See Pumpkin Sweet.

Sweet and Sour. Large, oblate, ribbed,
with green ribs of acid flesh, and whitish
spaces between of nearly flavorless, sweet-
ish flesh.

Sweet Swaar. See Autumnal Swaar.

Sweet Vandevere, p. 210.

Sweet Wine. See Fall Wine.

Sweet Wine Sap. Medium, oblate, splashed
deep crimson; tender, juicy, sweet, rich.
November. Pa.

Swiss, or Switzer Apple.
Pippin.

See Pittsburgh

Tallman Sweeting, p. 212.

Tallow Apple. See Lowell.

Tart Bough. See Early Harvest.

Tetofsky. Medium, roundish or oblate
conic, striped; flesh white, sprightly,
agreeable. August. Succeeds at the
North. Russian.

Tewksbury Blush, p. 230.

Tibbett’s Seedling. Large, conic, whitish ;
sub-acid, pleasant. Mich.

Tift Sweeting, p. 198.

Tinmouth; or, Teignmouth. Rather large,
oblate, whitish yellow, shaded red; mild
sub-acid. Early winter. Vt.

Titus Pippin. Large, oblong conic, light
yellow, not high flavored. November.

Toccoa. Rather large, conic, irregular
striped ; with a rich Spitzenburgh flavor.
August. Ga.

Tompkins. See Dyer.

Townsend. See Hocking.

Trenton Early, p. 197.

Trumbull Sweeting. Rather large, round
oblate, yellow ; sweet, good. Autumn. O.

Tulpahocken. See Fallawater.

Turkey Greening. Large, oblate, green,
with a dull blush ; flesh greenish, sub-acid,
not rich: Winter. Conn.

Turner’s Green. See Winter Cheese.

Twenty Ounce, p. 205.

Twitchell’s Sweet. Medium, conic, red and
purple; flesh white, ‘stained, sweet, plea-
sant flavor. November. N. H.

469

Uncle Sam’s Best. See Fall Wine.

Vandevere. (White Vandevere, Green do. ;
Little Vandevere of Ind.; Vandevere of
Pa.) Medium, oblate, striped ; compact ;
rich, sub-acid flavor. October to January.
Del. Superseded, Distinét from N. Y.
Vandevere, and Vandevere Pippin.

Vandevere Pippin, p. 205.

Vandyne. Large, roundish, yellow; sub-
acid, agreeable. October.

Vaughan’s Winter. Medium. oblate oblique,
whitish yellow, shaded red; agreeable.
Winter. Ky.

Vermont. See Walworth.

Vermont Pippin. See Tinmouth.

Victorieuse Reinette. Large, roundish
oblong, pale yellow; pleasant, aromatic.
Winter. German.

Virginia Greening, p. 230.

Wabash Bellflower. Large, ovate, orange
red on yellow; sub-acid, good —handsome.
November. Pa.

Waddel Hall. See Shockley.

Wagener, p. 223.

Walker’s Yellow. Large, conic, golden yel-
low; rather acid. Winter. Pa.

Walpole. Medium, roundish, striped, sub-
acid. Late summer. Mass.

Walworth. See Summer Pippin.

Warfield, p. 197.

Warren Pennock. See Early Pennock.

Warren Pippin. See Ortley.

Washington. See Sops of Wine.

Washington Royal. Rather large, round
oblate, yellowish green; fine flavored—
keeps till July. ° Mass.

Washington Strawberry, p. 2c€.

Watson’s Dumpling. Large, roundish, red
on yellowish green; sub-acid—cooking.

Late autumn. English.

Watson’s Favorite. Medium, roundish
oblate, red on yellow ; pleasant, rich, juicy,
very good.

Waxen of Coxe. Medium, roundish oblate,
pale yellow; mild sub-acid. November.
Va.

Wellford’s Yellow, p. 223.

Wellington Apple. See Dumelow’s Seed-
ling.

Wells’ Apple. See Domine.

Wells’ Sweeting, p. 212.

Westchester Seek-no-further.
Island ditto.

See Long

470

Western Spy, p. 231.

Westfield Seek-no-further, p. 223.

Weston. Medium, roundish conical, striped
on light yellow ; mild, pleasant. Od¢tober.
Mass.

Wetherell’s White Sweeting. Large, yellow ;
September. N. J.

Wheeler’s Sweet, Large, conical, ribbed
yellow, with a red cheek ; sweet, pleasant.
Oétober. Ohio.

White Astrachan. Medium, roundish, very
smooth; tender, delicate, rather dry.
August. Russian. Of little value.

White Bellflower. See Ortley.

White Detroit. See Ortley.

White Doétor. Large, roundish oblate,
greenish yellow; acid, not rich. Autumn.
Pa.

White Golden Sweet. See Baker’s Sweet.
White Hawthornden. See Hawthornden.
White Juneating, p. 197.

White Pippin, p. 231.

White Rambo, p. 231.

White Seek-no-further. See Green ditto.

White Spanish Reinette, p. 231.

White Spice. See Dyer.

White Sweeting. Medium, roundish oblate,
white with a red cheek ; very sweet—culi-
nary. Autumn. Great bearer. Maine.

White Vandevere. See Vandevere.

White Winter. Small, round, light yellow,
with a red cheek; juicy, mild, sub-acid,
not rich. Spring, Pa.

White Winter Calville. Medium, roundish
conic, ribbed, yellow; coarse, pleasant.
December. French. Walueless here.

White Winter Pearmain, p. 232.

Whitewater Sweet. Medium, round, yel-
low; sweet—long keeper. Southern
Ohio.

Whitney’s Russet. Medium, oblate, rus-
seted; flesh fine grained, rich, spicy.
Winter. Canada.

Williams’ Early Red. See Williams’ Favor-
ite.

Williams’ Favorite, p. 194.

William Penn. Rather large, round oblate,
greyish stripes on greenish yellow; juicy,
rich, aromatic, very good. February.
Pa.

William Tell. See Pittsburgh Pippin.

Willow Twig, p. 224.

Wine, p. 224.

Wine of Conn. See Twenty Ounce.

Wine Sap, p. 224.

Descriptive List and Index—Apples.

Wine Strawberry. See Richards’ Graft.

Wing Sweeting, p. 211.

Winn’s Russet. Large, dark russet, striped ;
sub-acid. Good keeper. Maine.

Winslow. Large, round, striped ; sub-acids
November and December. Va.

Winter Cheese, p. 332.

Winter Genneting. See Rawle’s Jannet.

Winter Harvey. Large, roundish conic,
pale yellow.

Winter King. See King of Tompkins co.

Winter Pearmain. See Autumn Pearmain.

Winter Pippin of Geneva, p. 232.

Winter Pippin of Vermont. See Winter
Harvey.

Winter Queen. Medium, conic, crimson;
mild sub-acid. Early winter.

Winter Queen. See Fall Queen of Ky.

Winter Seek-no-further. See Fall do.

Winter Sweet Paradise, p. 212.

Winter Wine. See Wine.

Winthrop Greening, p. 209.

Winthrop Pearmain. Large, round ovate
striped; spicy, pleasant. Autumn. Me.

Wolf’s Den. See Averill.

Wolman’s Harvest. See Summer Rose.

Wood’s Greening, p. 232.

Wood's Sweet. Large, oblate, irregular
striped; tender, juicy, rich, very good.
Autumn. Vt.

Woodstock. See Dyer.

Woodstock Pippin. See Blenheim Pippin.

Woolman’s Long. See Ortley.

Wormsley Pippin. Medium,
greenish yellow; sharp sub-acid.
tember. English.

Wright Apple. Medium, roundish oblate,
yellow; tender, juicy, aromatic, almost
sweet. Autumn. Vt.

Wyker Pippin. See Golden Reinette.

roundish,
Sep-

Yacht. Large, roundish, striped ; sub-acid.
Winter. Pa.

Yellow Bellflower, p. 232.

Yellow German Reinette.
Reinette.

Yellow Harvest.

Yellow Horse, See Horse.

Yellow Ingestrie. Small, yellow; spicy—
valueless. Foreign.

Yellow Juneating. See Early Harvest.

Yellow Meadow. Large, oblate, greenish
yellow ; compact, rich, very good. No-
vember. Southern.

Yellow Newtown Pippin, p. 232.

See Golden

See Early Harvest.

Descriptive List and Index—A pricots.

Yellow Pearmain. See Golden Pearmain.

Yopp’s Favorite. Large, roundish, green-
ish yellow ; juicy, sub-acid, very pleasant.
Ga.

York Imperial; or, Johnson’s Fine Winter.

Medium, roundish oval, ribbed, red ; aro-
matic, very good. Pa.
York Pippin. See Fall Pippin.
York Russet. See Pumpkin Russet.
Yorkshire Greening. Large, round ovate,

471

dull green, striped; acid. Winter. Eng-
lish.

Young’s Long Keeper.

Yost.

acid. December.

See Easter Pippin.
Flat. striped ; coarse, pleasant, sub-
Pa.

Zane; or, Zane Greening. Large, roundish
green; poor. Winter.
Zieber. Small, yellow, striped; dry, good.

APRICOTS.

Abricot Blanc, See White Masculine.
Abricot Commun. See Roman.
Abricotier. See Red Masculine.
Abricot Péche. See Peach.

Alberge. See Albergier.

Albergier, p. 332.

Anson’s. See Moorpark.

Anson’s Imperial. See Peach.

Black, p. 332.

Blanc. See White Masculine.

Blenheim. See Shipley’s.

Breda, p. 332.

Briancon. A small tree or shrub, a native
of the Alps. Fruit small, round, scarcely
eatable. Ornamental.

Brown Masculine. See Red Mascu-
line.

Brussels, p. 332.

Burlington, p. 332.

D’Alexandrie. See Musch.

D’Hollande. See Breda.

Double Flowering. Ornamental—rare here.
Dubois Early Golden. See Early Gol-

den.
Du Luxembourg. See Peach.
Dunmore. See Breda.

Early Golden, p. 332.

Early Masculine. See Red Masculine.
Early Orange. See Orange.

Early White Masculine. See White ditto.

Germine. See Roman.

Hemskirke, p. 332.

Lafayette, p. 333.
Large Early, p. 333-
Large Turkey. See Turkey.

Moorpark, p. 333
Musch, p. 333-
Noir. See Black.

Oldaker’s Moorpark. See Moorpark.
Orange, p. 333.

Péche.
Péche Grosse.
Peach, p. 334.
Persian. See Orange.

Purple Apricot. See Black.

See Peach.
See Peach.

Red Masculine, p. 334.
Ringgold, p. 334.

Roman, p. 334.

Royal, p. 334.

Royal Orange. See Orange.
Royal Peach. See Peach.
Royal Persian. See Orange.

Shipley’s, p. 334.
Shipley’s Large. See Shipley.
Temple’s. See Moorpark.
Texas, p. 334

Transparent. See Roman.
Turkey, p. 334.

472
Violet. See Black.

Walton Moorpark. See Moorpark.

Descriptive List and Index—Cherrtes.

White Apricot. See White Masculine.
White Masculine, p. 335-
Wurtemburg. See Peach.

BLACKBERRIES.

Crystal White, p. 438.
Dorchester, p. 438.

Kittatinny, p. 438.

Newman’s Thornless, p. 438.

New Rochelle, p. 438.

Seacor’s Mammoth. See New Ro

chelle.

Wilson’s Early, p. 438.

CHERRIES:

Adams Crown. Medium, roundish, pale

red; flavor pleasant. Late June.

Ainber Gean. Small, oval heart-shaped,
pale yellow; sweet, pleasant. Great
bearer. Late.

American Amber. Medium, roundish heart-
shaped, light amber and red; flavor
moderate.

American Heart, p. 367.

Anne. Rather small, roundish, red; sweet,
very good. Ky.

Ansell’s Fine Black. See Black Heart.

Apple Cherry. See Gridley.

Arch Duke, p. 373-

Arden’s Early White Heart.
White Heart.

See Early

Baumann’s May. See May Bigarreau.

Belle de Bevay. See Reine Hortense.

Belle de Choisy, p. 374-

Belle d’Orleans, p. 367.

Belle de Sceaux, p. 374.

Belle Magnifique, p. 374.

Belle Vezzouris. Rather large, light red;
sub-acid. Rather late.

Bigarreau. See Yellow Spanish.

Bigarreau, Black. Medium, heart-shaped,
black; flesh firm, rather dry. Season
medium.

Bigarreau Blanc. See White Bigarreau.

Bigarreau, China, p. 367.

Bigarreau, Couleur de Chair. See Elton.

Bigarreau Gabalis. See Mezel.

Bigarreau de Mai. See May Bigarreau.

Bigarreau, Gros Coeuret. Large, roundish
heart-shaped, suture raised, becoming red-
dish black; flesh firm, flavor moderate.

Bigarreau Gros Noir. See Elkhorn.

Bigarreau, Large Red. Large, oblong
heart-shaped, dark red ; flesh firm. Sea-
son medium.

Bigarreau, Royal, and Bigarreau Tardif
See Yellow Spanish.

Black Bigarreau of Savoy. Large, heart-
shaped, black ; flesh purple, firm. Late.
Black Caroon ; or Carone. Rather small,
intermediate in character between the
Mazzard and Black Heart—of little value.

Black Circassian. See Black Tartarian.

Black Eagle, p. 364.

Black Hawk, p. 364.

Black Heart, p. 364.

Descriptive List and Index—Cherries.

Black Honey. See Black Mazzard.

Black Mazzard. The wild or original type
of the Heart varieties of the cherry. Small,
oval, heart-shaped, black, bitter—only
valuable for raising stocks.

Black Russian. See Black Tartarian.

Black Tartarian, p. 365.

Bleeding Heart. Medium, Jong heart-

shaped, dark red; flavor moderate. Late
June.
Bloodgood’s Amber: or, Bloodgood’s

Honey. See American Amber.

Bowyer’s Early Heart. Medium, obtuse
heart-shaped, amber and red; flavor plea-
sant. Middle of June.

Brandywine, p. 365.

Brant, p. 365.

Brenneman’s Early. See Cumberland Seed-
ling.

Bristol Cherry. See Black Mazzard.

Bur’s Seedling, p. 367.

Buttner’s Black Heart. Large, nearly black ;
flesh firm, flavor moderate. German.

Buttner’s October Morello. Small, acid,
late—of little value.

Buttner’s Yellow. Medium, _ roundish,
clear yellow ; flesh firm, sweet, of moderate
quality. Late.

Carmine Stripe, p. 367.

Carnation, p. 374.

Caroline, p. 367.

Cerisse Indulle. See Early May.

Champagne, p. 367.

China Bigarreau, p. 367.

Cleveland, p. 367.

Cluster. Quite small, round, red; two to
six ina close cluster on a common stalk—
of little value,

Coe's Late Carnation, p. 374.

Coe’s ‘Transparent, p. 368.

Common English. See Black Mazzard, and
Black Carone.

Common Red. See Pie Cherry.

Conestoga, p. 365.

Cumberland’s Seedling, p. 365.

Davenport’s Early. See Black Heart.

Delicate, p. 368.

Doétor, p. 368.

Domua Maria, p. 373-

Downer, p. 369.

Downer’s Late Red. See Downer.

Downing’s Red Cheek, p. 369.

Downton, p. 369.

473

Duchesse de Palluau, p. 374.
Dutch Morello. See Morello.

Early Black. See Black Heart.

Early May, p. 374.

Early Prolific, p. 369.

Early Purple Guigne, p. 365.

Early Richmond, p. 375.

Early White Heart, p. 369.

Elizabeth. Rather large, heart-shaped, rich
dark red; flesh half tender, pleasant.
Late Jie. Ohio.

Elkhom, p. 365.

Elliott’s Favorite, p. 369.

Elton, p. 369.

English Morello. See Morello.

Favorite. Rather small, pale yellow and
red; sweet, delicate. Late June. Ohio.

Flemish. Rather large, oblate, red; sub-
acid, not rich.

Flesh-colored Bigarreau.

Florence, p. 369.

Four-to-the-Pound.

Fraser’s Black Heart.

Fraser’s Black Tartarian.
tarian.

Fraser’s White Tartarian.
tarian.

See Elton.

See Tobacco-Leaved.
See Black Tartarian.
See Black Tar-

See White Tar-

Gascoigne’s Heart. See Bleeding Heart.

German Mayduke. See Early Purple
Guigne.

Gifford’s Seedling. Small, round heart-
shaped, light red; sweet.

Governor Wood, p. 370.

Graffion. See Yellow Spanish.

Great Bigarreau, p. 366.

Gridley. Medium, roundish, black; flesh
firm, flavor moderate. Late June. Great
bearer. Mass.

Guigne Noir Luisant. Medium, round
heart-shaped, reddish black; rich, acid.
Late July.

Guigne Noir Tardive. See Elkhorn.

Hative. See Early May.

Hildesheim. Medium, heart-shaped, yel-
low and red ; sweet, agreeable.

Hoadley, p. 370.

Holland Bigarreau.
reau.

Holman’s Duke. See Maydukce.

Honey. Small, roundish, yellow and red;
very sweet. Late.

See Napoleon Bigar-

474

Hovey, p. 370.

Hyde’s Late Black, p. 370.

Hyde’s Red Heart. Medium, heart-shaped,
lively red; pleasant.

Imperial Morello, Medium, roundish, dark
purplish red ; acid. Late.

Jeffrey’s Duke, p. 375.
Jocosot, p. 365.

Kennicot, p. 365.
Kentish Red. See Early Richmond.
Keokuk. Large, heart-shaped, dark purple,

rather coarse, poor. Strong grower.
Productive. Ohio.
Kirtland’s Large Morello. See Large Mo-
rello,

Kirtland’s Mammoth, p. 371.

Kirtland’s Mary, p. 371.

Knevett’s Late Bigarreau. See Florence.
Knight’s Early Black, p. 366.

Medium,
firm, poor.

Uady Southampton’s Yellow.
heart-shaped, all yellow;
Late.

Large Black Bigarreau.
Large Heart-shaped Bigarreau.
reau Gros Coeuret.
Large Morello, p. 375-
Large White Bigarreau.

reau.

Late Bigarreau, p. 372.

Late Duke, p. 373-

Late Honey. See Honey.

Late Kentish. See Pie Cherry.

Leather Stocking, p. 366.

Lemercier. See Reine Hortense.

Logan, p. 366.

Louis Philippe, p. 373-

Lundie Gean. Medium, roundish, black.
July.

See Elkhorn.
See Bigar-

See White Bigar-

Madison Bigarreau,. Medium, roundish,
yellow and red; pleasant, moderate fla-
vor.

Manning’s Late Black, p. 366.

Manning’s Mottled, p. 371.

May Bigarreau, p. 366.

May Cherry. See Early May.

Mayduke, p. 373-

Mazzard. See Black Mazzard.

Merveille de Septembre. Small, rather dry,
sweet—of little value. August, September.
French.

Descriptive List and Index—Cherries.

Mezel, p. 366.

Milan. See Morello.

Monstrous de Bevay. See Reine Hortense,

Monstrous de Mezel. See Mezel

Morello, p. 373.

Mottled Bigarreau.
tled.

See Manning’s Mot

Napoleon Bigarreau, p. 371.

Ohio Beauty, p. 372.

Osceola, p. 366.

Ox-Heart (of the English). Large, obtuse
heart-shaped, dark red, half-tender, of
second quality. The name Ox-heart is
erroneously applied here to the White
Bigarreau and to several worthless sorts.

Pie Cherry, p. 375.

Pierce’s Late. Medium, heart-shaped, am-
ber and dark red; flesh tender, sweet,
rich. Late. Mass.

Plumstone Morello, p. 375.

Pontiac, p. 366.

Portugal Duke. See Archduke.

Powhatan, p. 366.

Précoce. See Early May.

President. Large, dark red; half tender,
sweet. Late June.

Proudfoot. Large, heart-shaped, dark pur-
plish red; flesh firm, sweet. Late.
Ohio.

Red Jacket, p. 372.
Reine Hortense, p. 375.
Remington White Heart. Small, heart-
shaped, yellow ; flavor poor. Very late.
Worthless.
Richardson, p. 366.
Rivers’ Early Amber.

Resembles Early
White Heart, but later.

Rivers’ Early Heart. Medium, heart-
shaped. Rather early, but poor. Eng-
lish.

Roberts’ Red Heart. Medium, round

heart-shaped, pale amber and pale red ;

with a good flavor. Late June. Mass.
Rockport Bigarreau, p. 372.
Ronald’s Large Black Heart. See Black

Tartarian.
Ronald’s Large Morello.
Royal Duke, p. 373.
Rumsey’s Late Morello. Large, roundish,
heart-shaped ; rich red, juicy, acid. Late
August. Of little value.

See Morello,

Descriptive List and Index—Currants.

Shannon, p. 373-

Small May. See Early May.

Spanish Black Heart. See Black Heart.

Sparhawk’s Honey. Medium, round heart-
shaped, regular, pale and bright red ; sweet.

~ Late June.

Street’s May. See Early White Heart.

Swedish. See Early White Heart.

Sweet Montmorency, p. 372.

Tecumseh, p. 366.

Tobacco-Leaved. Leaves large, fruit small.
Worthless.

Townsend, p. 372.

Tradescant’s Black Heart. See Elkhorn.

Transparent Guigne; or, Transparent Gean.
Small, oval heart-shaped, pink and red,
pellucid ; tender, slightly bitter, becoming
rich and good. Rather late. Tree vigor-
ous and productive.

475

Triumph of Cumberland. See Cumberland’s
Seedling.

Vail’s August Duke, p. 375.
Virginian May. See Early Richmond.

Wax Cherry. See Carnation.

Wendell’s Mottled Bigarreau, p. 367.

Werder’s Early Black Heart, p. 367.

White Bigarreau, p. 372.

White Tartarian. Rather small, whoily
pale yellow, somewhat pellucid, with a
moderate, rather bitter flavor. [A spurious
White Tartarian, but of better quality, is
light pink and red; with a sweet, good
flavor.]

Yellow Honey. See Honey.
Yellow Spanish, p. 372.

CURRANTS.

Attractor, p. 427-

Black English, p. 429.

Black Naples, p. 429.

Blanc Transparent. See Transparent.

Caucasian, p. 427.

Champagne. Medium, pink or very pale
red; rather acid.

Cherry, p. 427.

Common Black, p 429.

Dana’s New White, p. 427-
See Palluau.

Fertile Currant of Palluau.
Fertile d’Angers, p. 428.

Gloire des Sablons, Medium, bunches
long, loose, white, striped red, acid—tr-
productive.

Goliath. See Victoria.

Gondoin Red, p. 428.

Gondoin White, p. 428.

Houghton Castle. See Victoria.

Imperial Yellow; or, Imperial White. See
White Grape.

Knight’s Early Red. Possesses no distinc-
tive merits, being scarcely earlier than
other sorts.

Knight’s Large Red, p. 428.

Knight’s Sweet Red, p. 428.

La Caucasse. See Caucasian.

La Hative. A new French currant of
moderate size, productiveness, and
quality.

Large Fruited Missouri. A large sized
variety of the Missouri Currant (Rides

aureun), possessing a pleasant fla-
vor.

Le Fertile. Large, deep red, vigorous, very
productive.

Long Bunched Red. Resembles Red Dutch,
but rather larger in clusters and fruit.

476 Descriptive List

Macrocarpa- Nearly resembles the Cherry
Currant, but more produc¢tive.

May’s Victoria. See Victoria.

Missouri. See Large Fruited Mis-
souri.

Morgan’s Red. See Red Dutch.

Morgan’s White. See White Dutch.

Palluau, p. 428.
Pleasant’s Eye. See Champagne.
Prince Albert, p. 428.

Red Dutch, p. 429.
Red Grape, p. 429.
Red Provence.
shoots reddish.
Reeve’s White.

Late, acid; vigorous,

See White Dutch.

Striped Fruited.
value. German.

Small, striped, of little

and Index—Grapes.

Transparent, p. 429.

Versaillaise, p. 429.
Victoria, p. 429.

White Antwerp. Large, bunches ratler
long ; sweet, very productive.

White Clinton. Closely resembles, or is
identical with White Dutch.

White Crystal. See White Dutch.

White Dutch, p. 429.

White Grape, p. 429.

White Leghorn. See White Dutch.

White Provence. Large, white ; the most
vigorous of the white sorts, but moderate-
ly productive. Leaves often edged with
white. New.

Wilmot’s Red Grape. Resembles May’s
Victoria ; good and produétive.

GOOSEBERRIES.

Crown Bob, p. 429.
Downing’s Seedling, p. 431.
Houghton’s Seedling, p. 431.

Mountain Seedling, p. 431.

Parkinson’s Laurel, p. 430.

Red Warrington, p. 430.
Roaring Lion, p. 430.

Wellington’s Glory, p. 431.
Whitesmith, p. 431.

GRAPES.

Ada.
sweet, vinous.
Adirondac, p. 399-

Aleppo, p. 405-
Alexander’s, p. 400.

Allen’s Hybrid, p. 404.

Alvey, p. 400.

Amiens. See Royal Muscadine.

Bunches large, compact, berries dark ;
Flushing, L. I.

Anna, p. 404.

Ansell’s Large Oval Black.
Morocco.

Arkansas. Closely resembles, or is identical
with Norton’s Virginia.

August Muscat. Berries small, oval, black,
poor quality—a weak grower. Very
early.

See Black

Descriptive List and Index—Grapes.

Barnes. Bunches and berries medium,
black; sweet, good. Quiteearly. New.

Black Barbarossa, p. 405.

Black Burgundy. See Black Frontignan.

Black Chasselas. See Black Muscadine.

Black Cluster, p. 405.

Black Corinth; or, Zante Currant.
round, black; quality moderate.

Black Frontignan, p. 406.

Black German. See York Madeira.

Black Grape from Tripoli. See Black Tri-
poli.

Black Hamburgh, p. 406.

Black Lisbon. See Black Prince.

Black Lombardy, p. 406.

Black Morillon. See Black Cluster.

Black Morocco, p. 406.

Black Muscadel. See Black Morocco.

Black Muscadine, p. 406.

Black Muscat of Alexandria, p. 406.

Black Palestine. See Black St. Peter’s.

Black Portugal. See Black Prince.

Black Prince, p. 406.

Black Spanish. See Black Prince.

Black St. Peter’s, p. 406.

Black Sweetwater, p. 406.

Black Tripoli, p. 407.

Bland, p. 402.

Blaod’s Madeira, Bland’s Pale Red, and
Bland’s Virginia. See Bland.

Blood’s Black. Large, coarse, foxy. Early.

Blue Trollinger. See Black Hamburgh.

Boston. See Black Prince.

Bowood Muscat. See White Muscat of
Alexandria.

Brinckle. Bunches large, compact, berries
round, black ; flesh solid, not pulpy, flavor
rich, vious. Phila.

Brown Hamburgh. See Black Hamburgh.

Bull: or, Bullet. See Scuppernong.

Bullit. See Taylor’s Bullit.

Small,

-Canadian Chief. Bunches large, shouldered ;
vine productive. Of foreign origin.

Canby’s August. See York Madeira.

Cape Grape. See Alexander’s.

Carter. Berries large, round, reddish black,
of good quality. Season medium.

Cassady, p. 404.

Catawba, p. 400.

Catawba Tokay. See Catawba.

Charlesworth Tokay,.p. 408.

Chasselas Blanc. See Royal Muscadine.

Chasselas de Bar sur Aube. See Royal
Muscadine.

477

Chasselas Musque. See Musk Chasselas.
Chasselas Noir. See Black Muscadine.
Chasselas Royal. See White Sweetwater.
Ciotat, p. 408.
Clara, p. 404.
Clifton’s Constantine.
Clinton, p. 400.
Clover St. Black. Bunches and berries
large, black; very good Cross of native
and foreign. Rochester, N. Y. New.
Columbia. Bunches small, compact ; berries
small, black; pleasant, vinous. George-
town, D. C.
Concord, p. 400.
Creveling, p. 400.
Cumberland Lodge.
Cuyahoga, p. 404.

See Alexander’s.

See Esperione.

Bunches large ; berries very
Exotic—re-

Damascus.
large, black; rather acid.
quires fire heat.

Dana. Bunches and berries medium, dark
red; slightly vinous, fine. Roxbury.
Mass. New.

Delaware, p. 403.

Devereux. Bunches medium; __ berries
small, purple ; sweet. Foreign.

Diana, p. 403.

Diana Hamburgh, p. 403.

Dracut Amber. A brown fox, somewhat re-
sembling, but not equal] in flavor to, the
Northern Muscadine.

Dutch Sweet Water.
berries large, oval, amber;
white grape. Foreign.

Bunches medium ;
good early

Early Black July, p. 407.

Early Chasselas. See Early White Mal-
vasia.

Early Sweetwater.
water.

Early White Malvasia, p. 408.

Early White Muscadine. See White Sweet-
water.

Early White Teneriffe.
dine. ;

Elsinborough ;: or, Elsinburgh, p. 400.

Emily. Berries rather small, pale red, ex-
cellent—of foreign parentage. A worthless
native also has this name.

Esperione, p. 407.

See White Sweet-

See Royal Musca-

Fintindo, p. 407.
Flame-Colored Tokay. See Lombardy.
Fox Grape. See Scuppemong.

478

Framingham. Medium, black, very early ;
quality moderate. Mass. ‘

Franklin. | Bunches medium; _ berries
rather small, bluish purple; rather acid,
moderately good—a strong grower and
productive. *

Garrigues. See Isabella.

Genuine Tokay. See White Tokay.

Gibraltar. See Black Hamburgh.

» Golden Chasselas. See Royal Muscadine.

Golden Clinton. A greenish white seedling
of the Clinton. Rochester, N. ¥.

Graham. Bunches medium, shouldered,
not compact; berries round, purple, little
or no pulp, good. Phila.

Gros Colman. Bunches large; _ berries
large, round, black. Foreign. New.
Grove End Sweetwater. See Early White

Sweetwater.

Grizzly Frontignan, p. 407.

Hall’s Grape. Berries medium, dark;
quality and season medium. Ohio.

Hardy Blue Windsor. See Esperione.

Harris. Medium, black; sweet, with pulp
—productive. Southern.

Hartford Prolific, p. 401.

Heath. See Delaware.

Herbemont, p. 4or.

Howell. Bunches and berries medium,
black; skin thick, pulp firm, good.
Early. New.

Hedson. Resembles Isabella, but not as
rich and sprightly. Hudson, N. Y.

Hyde’s Eliza. Intermediate in appearance
between Isabella and Clinton. Growth
not as strong as Isabella, but earlier.

Tona, p. 403.

Isabella, p. 401.

Israella, p. 401.

Ives’ Seedling. Early, black, hardy, healthy ;
for wine. New. Popular. Western.

Joslyn’s St. Alban’s.
las.
July Grape.

See Musk Chassee
See Early Black July.

Knight’s Variegated Chasselas, p. 4c8.

Labé. Bunches medium; berries large,
black, pleasant. Pa.

Lady Downes’ Seedling. Bunches
long, compact; berries oval, black;

Descriptive List and Index—Grapes.

sweet, skin thick. Good bearer, sets
well, ripens late—keeps long. English.

Large German. See York Madeira.

Le Ceeur. See Black Morocco.

Le Cour. See Musk Chasselas.

Lenoir, p. 401.

Logan, p. 401.

Lombardy, p. 407.

Longworth’s Ohio. See Ohio.

Louisa. See Isabella.

Lunel. See White Muscat of Alexandria.
Lydia, p. 404.
Lyman. Bunches small, compact; berries

round, smooth, black ; resembles Clinton
in flavor.

Macready’s Early. Bunches compact ; ber-
ries white, pointed ; juicy, melting, plea-
sant. Foreign.

Madeira Wine Grape.

Madeline. See Early Black July.

Malaga. See White Muscat of Alexandria.

Malmsley Muscadine. See Ciotat.

Mammoth Catawba. Bunches large, not
compact ; berries large, round, red—does
not equal Catawba in flavor.

Marion. Bunches rather large, compact :
berries medium, black purple with bloom ;
flavor sharp—of the Clinton family; be-
comes eatable in winter.

Marionport. See York Madeira.

Martha, p. 404.

Mary, p. 404.

Mary Ann. Bunches large, oblong oval,
black ; sweet, very foxy. Early.

Massachusetts White. A large, light brown
fox—of little or no value.

Maxatawney, p. 404.

Meade’s Seedling. Closely resembles its
parent, the Catawba, but a little darker and
better. Mass.

Michigan, p. 403.

Miles. Bunches and berries medium, ob-
long oval, black; sweet, good. Very
early. Strong grower. Pa.

Miller’s Burgundy; or, Miller’s
Pp. 407.

Miner’s Seedling.

Missouri, p. 401.

Mottled, p. 401.

Muscat Noir. See Black Frontignan.

Muscat d’Alexandrie. See White Muscat
of Alexandria.

Muscat Blanc. See White Frontignan.

Muscat Hamburgh. See Black Hamburgh

See Verdelho.

Grape

See Venango.

Descriptive List and Index—Grapes.

Muscat Rouge. See Grizzly Frontignan.
Musk Chasselas, p. 408.

Nonantum. Bunches small; berries good
size, black, free from pulp, good. Mass.
New.

Northern Muscadine, p. 403.

Norton’s Seedling; or Norton’s Virginia,
p. 402.

Ohio, p. 402.

Oldaker’s West’s St. Peter’s.
Peter’s.

Oporto. A native with small bunches, and
rather small berries, dark ; acid. Claimed
as good for wine, its only merit.

See Black St.

Palestine. Bunches immense; berries
small, amber; sweet. Foreign.
Parsley-Leaved Muscadine. See Ciotat.

Pauline. Bunches large, compact, shoul-
dered; berries medium, brownish red;
sweet, without pulp. Southern.

Payn’s Early. See Isabella.

Perkins. A brown fox grape, resembling
Northern Muscadine, but lighter colored
and inferior in quality.

Pitmaston White Cluster, p. 408.

Poonah. See Black Lombardy.

Portuguese Muscat. See White Muscat of
Alexandria.

Powell. See Bland.

Prince Albert. See Black Barbarossa.

Purple Hamburgh. See Black Hamburgh.

Purple Urbana. See Logan.

Raabe, p. 402.

Raisin de Calabre. Large, round, white,
sweet, firm. Keeps well.

Raisin de Cuba. See Black Lombardy.

Raisin des Carmes. See Black Lombardy.

Raisin d’Espagne. See Black Morocco.

Rebecca, p. 405.

Red Chasselas, p. 407-

Red Frontenac of Jerusalem. See Black
Muscat of Alexandria.

Red Hamburgh. See Black Hamburgh.

Red Muscat of Alexandria. See Black ditto.

Red Traminer, p. 407.

Rogers’ Hybrids, p 402.

Rose Chasselas, p. 407.

Royal Muscadine, p. 408.

Royal Vineyard. Bunches and_ berries
large, amber; rich, aromatic. Foreign.
New.

479

Schiras, p. 407.

Scotch White Cluster, p. 408.

Scuppernong, p. 405.

Segar Box. See Ohio.

St. Catherine. Bunches and berries large;
sweet, tough, very foxy.

St. Peter’s. See Black St. Peter’s.
Stillward’s Sweetwater. See White Sweet-
water.

Striped Muscadine.
Switzerland Grape.
Syrian, p. 408.

See Aleppo. :
See Aleppo. *

Tasker’s Grape. See Alexander’s.

Taylor’s Bullitt, p. 405.

To-Kalon, p. 402.

Trebbiana. Resembles Syrian, but better—
keeps well. Foreign.

Trentham Black. Resembles Black Prince
—better in quality. Foreign.

True Burgundy. See Black Cluster.

Tryon. See York Madeira.

Turner’s Black. See Esperione.

Underhill’s Seedling. A red or brown fox,
with large, round berries, tough pulp, of
moderately foxy flavor.

Union Village, p. 402.

Valentine’s. See Black Hamburgh.

Variegated Chasselas. See Knight’s Varie-
gated Chasselas.

Venango, p. 404.

Verdelho, p. 410.

Victoria. See Black Hamburgh.

Vitis Vulpina. See Scuppernong.

Wantage. See Lombardy.

Warner’s Black Hamburgh.
Hamburgh.

Warren. See Herbemont.

West’s St. Peter’s. See Black Lombardy.

White Catawba. Bunches medium, com-
pact ; berries large, round, white ; sweet.
Cin., Ohio.

White Chasselas. See Royal Muscadine.

White Constantia. See White Frontignan

White Corinth. Bunches compact ; sweet,
pleasant. Foreign.

White Frontignan, p. 409.

White Gascoigne. Bunches and berries
oval, good. Foreign.

White Hamburgh, p. 409.

White Lisbon. See White Hamburgh.

White Muscadine. See White Sweetwater.

See Black

480

White Muscat of Alexandria, p. 409.

White Muscat of Lunel. See White Mus-
cat of Alexandria.

White Nice, p. 409.

White Parsley-Leaved. See Ciotat.

White Portugal. See White Hamburgh.

White Raisin. See White Hamburgh.

White Rissling, p. 409.

White Sweetwater, p. 409.

White Tokay, p. 410.

Wilmington. Bunches and berries large,
white, acid, showy.

Wilmot’s New Black Hamburgh.
Black Hamburgh.

See

Descriptive List and Index—Neétarines.

Winnie. See Alexander's.

Winslow. Bunches small, compact ; berries
small, black ; resembles Clinton, but earlier.
Ohio.

Yeddo. Bunches medium, berries brown ;
excellent. Rather late. Quite new.

York Madeira. Bunches short, thick, com-
pact ; berries roundish oval ; excellent, of
a peculiar flavor. Productive and hardy.
Pa.

Zante Currant. See Black Corinth.

Zinfindal, p. 407.

Winchester. See Union Village.
NECTARINES.
Aromatic. See Early Violet. with a scarlet cheek ; firm, poor. Late.
Cultivated only for its beauty. [Prince’s

Black Murray.

Boston, p. 329.

Broomfield. Large, roundish, yellow, with a
dull red cheek; rather pleasant. Late.
Mass.

See Murry.

See Elruge.
See Elruge.
See New White.

Claremont.
Common Elruge.
Cowdray White.

D’ Angleterre. See Newington.
Downton, p. 328.

Du Tilly’s. See Duc de Telliers.
Duc de Telliers, p. 329.

Early Black. See Early Newington.

Early Newington, p. 330.

Early Violet, p. 329.

Elruge, p. 329.

Emerton’s New White. See New White.

Fairchild’s. Small, round, flattened, yellow-
ish green with a red cheek; flesh yellow,
dry, poor. Earliness its only merit.

Fine Gold-Fleshed. See Gulden.

Flanders. See New White.

French Newington. See Newington.

Golden. Medium, roundish ovate, yellow

Golder. Nectarine resembles this, but is
larger, a week later, and has large
flowers. ]

Hardwicke Seedling, p. 329.
Hunt’s Tawny, p. 329-

Lewis. See Boston.
Lucombe’s Black. See Early Newington.

Murry. Medium, roundish, pale green with
a red cheek ; sweet, of good flavor. 20th
of August. English. Poor bearer—little
known here.

Newington, p. 330.

Oatlands. See Elruge.

Old Newington. See Newington.
Old Roman. See Red Roman.
Old White. See New White.
Orange. Seé Golden.

Perkins’ Seedling. See Boston.
Peterborough. Small, roundish, green;
flesh juicy, of tolerable flavor. October.

Pitmaston’s Orange, p. 330.

Red Roman, p. 330.

Descriptive List and
See Red Roman.

Roman.

Scarlet Newington. See Newington.
Sion Hill. See Newington.

Index—FP eaches. 481

Temple’s. See Elruge.

Violette Hative. See Early Violet.

Smith’s Newington. See Newington. Williams’ Orange. See Pitmaston’s
Stanwick. Rather large, roundish oval, Orange.
greenish white, red in the sun; tender,
juicy, rich, sugary.
te)
PEACHES.
Abricotée. See Yellow Admirable. Bourdine. See Late Admirable.

Acton Scott. Medium, rather woolly,
nearly white with a red cheek ; flesh pale
_ to the stone, rich, sometimes a little bit-
ter. Early English. Rare here.
Admirable. See Early Admirable.
Admirable Jaune. See Yellow Admirable.
Admirable Tardive. See Belle de Vitry.
Algiers Yellow ; or, Algiers Winter.
Late Yellow Alberge.
Anne. See Early Anne.
Apricot Peach. See Yellow Admmirable.
Astor, p. 317.
Avant Blanche.

See

See White Nutmeg.

Batchelder. Large, round, white with a
blush ; flesh white, juicy, vinous. End of
September. Mass.

Baldwin’s Late, p. 321.

Balian. See Malta.

Baltimore Beauty, p 323.

Barrington, p. 317.

Barnard, p. 323.

Baugh, p. 321.

Baxter’s Seedling. See Jane.

Belle Beauté. See Grosse Mignonne.

Belle de Vitry, p. 314.

Bellegarde, p. 317.

Bergen’s Yellow, p. 325.

Blanton Cling, p. 327.

Blood Clingstone, p. 328.

Bordeaux Cling. Large, oval, downy, yellow
with a red cheek; flesh yellow, red at
stone, juicy, vinous, very good. First of
August.

25

Brevoort, p. 321.

Brevoort’s Morris. See Brevoort.
Brentford Mignonne. See Bellegarde.
Brevoort’s Seedling Melter. See Brevoort.
Brown Nutmeg. See Red Nutmeg.

Briggs. Large, roundish, bright red on
white; juicy, rich. Early September.
Mass.

Buckingham Mignonne. See Barrington.

Cambridge Belle. Large, roundish, red-
dened in the sun; rich, fine—handsome.
Early September. Mass.

Carpenter’s White, p. 317.

Catherine Cling, p. 326.

Chancellor, p. 322.

Chinese Cling, p. 326.

Chinese Peach. See Flat Peach of China.

Claret Clingstone. See Blood Clingstone.

Clinton. Medium, roundish, red on yellow ;
juicy, good. Late August.

Col. Ausley’s. See Barrington.

Cole’s Early Red, p. 317.

Cole’s White Melocoton.
White.

Columbia, p. 325.

Columbus June, p. 322.

Cooledge’s Early Red Rareripe.
edge’s Favorite.

Cooledge’s Favorite, p. 317.

Crawford’s Early Melocoton ; or, Crawford’s
Early, p. 323.

Crawford’s Late Melocoton, p. 324.

Cut-Leaved. See Emperor of Russia.

See Morris

See Cool-

182 Descriptive List

D’Abricot. See Yellow Admirable.

Donahoo Cling, p. 326.

Dorsetshire. See Nivette.

Double Blossomed. Ormamental—fruit ra-
ther large, roundish, of poor quality.

Double Flowering Peach. See Double
Blossomed.

Double Mountain, p. 314.

Druid Hill, p. 317.

Early Admirable, p. 318.

Early Anne, p. 315.

Early Chelmsford, p. 315.

Early Crawford. See Crawford’s Early.

Early Malden. Medium, roundish, whitish
and red; juicy,sprightly. August. C.W.

Early Newington Freestone, p. 322.

Early Purple, p. 322.

Early Red Nutmeg. See White Nutmeg.

Early Red Rareripe. See Red Rareripe.

Early Royal George. See Royal George.

Early Sweetwater, p. 320.

Early Tillotson, p. 315.

Early White Nutmeg, See White Nutmeg.

Early York. See Large Early York.

Edgar’s Late Melting. See Chancellor.

Edward’s Late White. Large, roundish,
white with a red cheek, handsome ; sweet,
juicy, excellent. Mid-autumn. Ala.

Eliza. Medium, round, yellow and red.
Late September. Phila.
Elmira Cling. | Large, oval, white, downy ;

sweet, good. Early August. Miss.

Emperor of Russia, p. 315.

Favorite, p. 318.

Fay’s Early Ann, p. 318.

Flat Peach of China. Small, very oblate,
deeply indented to the stone at base and
apex, yellowish green and red ; juicy, very
good. Early September—curious.

Flewellen Cling. Large, round, dark red
and yellowish white: juicy, high flavored
—clingstone. Early August.

Fox’s Seedling, p. 318.

Freestone Heath. See Kenrick’s Heath.

,French Bourdine. See Late Admirable.

French Magdalen. See Magdalen of Cour-
son.

French Mignonne.

French Royal George.

Fulkerson, p. 315.

See Grosse Mignonne.
See Bellegarde.

Galande. See Bellegarde.
George the Fourth, p. 318.

and Index—Peaches.

Golden Dwarf (Van Buren’s). Medium,
golden yellow, red cheek ; dwarf, four or
five feet high. September.

Golden Mignonne. See Yellow Alberge,

Gorgas, p. 315-

Grand Admirable. Very large, yellowish
white ; flesh white, red at stone, very
good. Valuable.

Green Catharine, p. 318.

Green Nutmeg. See Early Anne.

Griffin’s Mignonne. See Royal George.

Griffiths. See Susquehanna.

Grimwood’s Royal George.
Mignonne.

Grosse Mignonne, p. 318.

See Grosse

Haines’ Early Red, p. 318.

Hales’ Early, p. 319-

Hastings’ Rareripe, p. 319.

Hatch, p. 324.

Hative de Ferrieres. Medium, roundish,
white and rich red; juicy, sweet, rich,
vinous—freestone. French.

Heath, p. 327.

Henry Clay, p. 322.

Hoffman’s Pound. See Morrisania Pound.

Horton’s Delicious. Large, roundish oval ;
creamy white and faint red ; flesh wholly
white, excellent. October. Ga.

Hovey’s Cambridge Belle. See Cambridge
Belle.

Hull’s Athenian. Very Jarge, oblong,
downy, dull red on yellowish white ; rich,
vinous. October. Ga.

Hyslop, p. 327-

Incomparable. Large, roundish, light red
on yellowish white ; juicy, melting, mode-
rately good—clingstone. September.

Jackson Cling. Large, oblong, pointed,
dark yellow and dark red ; firm, red at
stone, juicy, rich, excellent. Late August.
Ga.

Jaques’ Rareripe, p. 324-

Jane. Large, roundish oblate, red on green-
ish yellow; excellent. Late September.
Phila.

Java Peach. See Flat Peach of Chiaa.
Jones’ Early, p. 319.

Jones’ Large Early. p. 322.

Judd’s Melting. See Late Admirable.
Kennedy's Cling ; or Carolina. See Lemon
Clingstone.

Descriptive List and Index—Peaches. «

Kenrick’s Heath, p. 322.

La Grange, p. 322.
La Royale. See Grosse Mignonne.
Lady Parham, p. 322.

Large American Nutmeg.
Sweetwater.

Large Early York, p. 319.

Large French Mignonne.
nonne.

Large Newington. See Old Newington.

Large Violet. See Bellegarde.

Large White Clingstone, p. 326.

Large Yellow Rareripe. See Yellow Al-
berge.

Late Admirable, p. 319.

Late Red Rareripe, p. 319.

Late Yellow Alberge, October Yellow, or,
Algiers Winter. Medium, roundish,
greenish yellow, downy, clingstone ; rather
sweet. Only for preserving. Of little
value.

Lemon Clingstone, p. 327.

Lincoln, p. 324.

Long Yellow Pineapple.

See Early

See Grosse Mig-

See Lemon Cling.

Madeline de Courson. See Magdalen of
Courson.

Magdalen of Courson, p. 316.

Malta, p. 316.

Mammoth. See Early Chelmsford.

Mellish’s Favorite. See Noblesse.

Merriam, p. 324.

Mignonne. See Grosse Mignonne.

Molden’s White. Large, oblong, whitish ;
flesh wholly white, juicy, sweet, excellent.
Late September.

Monstrous Pavie. See Pavie de Pomponne.

Montgomery’s Late, p. 323.

Moore’s Favorite, p. 319.

Moore’s June. Rather small, round, yel-
lowish and red ; juicy, vinous, good. Ga.
Late June.

Morris’ Red Rareripe, p. 319.

Morris White, p. 323-

Morrisania Pound, p. 320.

Motteux. See Late Admirable.

Mrs. Poinsette, p. 324.

Narbonne. See Late Admirable.

Neil’s Early Purple. See Grosse Mignonne.

New Cut-Leaved. See Emperor of Russia.

New York Rareripe, p. 319.

New York White Clingstone,
White Cling.

See Large

483

Nivette, p. 320.

Noblesse, p. 316.

Noisette. See Chancellor.

Nutmeg, Red. Very small, roundish point-
ed, yellow and red ; flesh yellowish white,
flavor moderate. Late July.

Nutmeg, White. Very small, roundish oval,
whitish ; flesh wholly white, mild, plea-
sant. Late July.

Oldmixon Clingstone, p. 326.

Oldmixon Freestone, p. 320.

Old Newington, p. 326.

Orange Clingstone, p. 327.

Owen. Large, roundish, yellow and dark
red; flesh yellow, juicy, rich, delicious.
Late September. Mass.

Owen's Lemon Rareripe. See Owen.

Pavie Admirable. See Incomparable.

Pavie de Pompone, p. 327.

Pavie Monstreux. See Pavie de Pompone.

Pineapple Cling. See Lemon Cling.

Poole’s Large Yellow, p. 324.

Poole’s Late Yellow Freestone. See Poole’s
Large Yellow.

President, p. 320.

President Church, p. 323.

Prince’s Climax. Large, oval, yellow and
red; rich, aromatic—clingstone. Late
September. L. I.

Prince’s Excelsior. Very large, round,
bright orange ; flesh wholly yellow; rich,
aromatic. October. L. I.

Prince’s Paragon. Large, oval, yellowish
green and red ; juicy, rich. September.
Prince’s Red Rareripe. See Prince’s Para-

gon.

Purple Alberge. See Yellow Alberge.

Rareripe, Late Red, p. 319.

Red Alberge. See Yellow ditto.

Red Avant. See Red Nutmeg.

Red Cheek Melocoton, p. 324.

Red Heath. See Heath.

Red Rareripe, p. 316.

Reeves’ Favorite, p. 324.

Rodman’s Cling, p. 327.

Ronald’s Mignonne. See Bellegarde.

Rose. See Strawberry.

Rosebank. Large, round, red on greenish
white ; juicy, rich, very good. Late Au-
gust. C. W.

Royal Charlotte, p. 316.
Royal George, p. 316.

484

Royal Kensington. See Grosse Mig-
nonne.
Royale. See Late Admirable.

Scott’s Early Red, p. 320.

Scott’s Magnate, p 323.

Scott’s Nectar, p. 320.

Scott’s Nonpareil, p. 324.

Selby’s Cling. See Large White Cling.

Serrate Eariy York, p. 316.

Shanghae, p. 327.

Smith’s Favorite, p. 325.

Smith’s Newington, p. 326.

Smock Freestone, p. 325.

Snow, p. 323.

Strawberry, p. 323.

Stetson’s Seedling, p. 320.

Stump the World, p. 320.

Sturtevant. Resembles Bergen’s Yellow,

~ slightly larger, hardy, vigorous, productive.
New.

Susquehanna, p. 325.

Sweetwater. See Early Anne.

Sweetwater, Early, p. 320.

Tippecanoe, p. 328.
Titus. Large, roundish, yellow and red ;

* Descriptive List and Index—Pears.

juicy, rich—excellent. Late September.
Phila.

Troth’s Early, p. 321.

Tuft’s Rareripe, p. 325.

Unique. See Emperor of Russia,

Vanguard. See Noblesse.

Van Zandt’s Superb, p. 321.

Walbvrton Admirable, p. 317.

Walter’s Early, p. 321.

Ward’s Late Free, p. 321.

Washington, p. 321.

Washington Clingstone, p. 328.

White Avant. See White Nutmeg.

White Blossomed Incomparable. Large,
oval, white; flesh white, juicy, pleasant.
September.

White Imperial, p. 321.

White Melocoton. See Morris White.

Yellow Admirable, p. 325.

Yellow Alberge, p. 325.

Yellow Pineapple. See Lemon Cling-
stone.

Yellow Rareripe, p. 325.

PEARS.

Abbé Edouard. Medium, obovate, bright
green becoming yellow ; juicy, half-melt-
ing, agreeable. November. Belgian.

Abbott, p. 269.

Adams, p. 258.

Adélaide de Réves. Medium, roundish,
green becoming yellow; very juicy, melt-
ing, rich, vinous. October. Belgian.

Alexander. Medium, oblong obovate,
greenish and russet ; juicy, melting, rich,
very good. October. N. Y.

Alexandre Lambre, p. 291.

Alexandrina. Medium, roundish obovate,
yellow with a red cheek; melting, rich,
very good. September.

Almond Pear. See Beurré Amandé.

Alpha, p. 258.

Alphonse Karr. See Soldat Laboureur.

Althorpe Crassane. Medium, roundish
ovate, pale green ; juicy, not rich. Odto-
ber.

Amadotte. Large, pyriform ; coarse, juicy,
often astringent and worthless. Oé¢to-
ber.

Ambrosia. Medium, roundish obovate ;
buttery, without much flavor. September.
French.

Amire Joannet. Small, short pyriform,
greenish yellow, crimson dotted ; becom-
ing mealy. Middle of July. Worthless
and superseded.

Amory. See Andrews.
Ananas. See Henry IV., and Ananas
d@Eté.

Descriptive List and Index—Pears.

Ananas de Courtral. Turbinate pyriform,
yellow; firm, buttery, juicy, pleasant.
August.

Ananas d’Eté, p. 258.

Andrews, p. 258.

Angleterre. Medium, pyriform, dull green ;
juicy. melting, pleasant, not rich. Sep-
tember.

Arbre Courbre. Medium, pyriform, green-
ish ; coarse, half-melting, astringent. Sep-
tember.

Aston Town. Small, roundish, yellow ; ra-
ther sweet. September.

Auguste de Maraise. Large, pyriform,

rough brown; buttery, juicy, sweet.
October. Belgian.

Auguste Royer, p. 269.

Augustus Dana, p. 269.

Autumn Colmar; or, Colmar d’Eté. Conic,

greenish, yellow; coarse, juicy, astringent
—rots. September. [Another Autumn
Colmar is medium, pyriform, green; rich,
agreeable. Odtober ]

Autumn Paradise, p. 258.

Barkerbine. Medium, obovate, greenish
yellow ; coarse, breaking. October.

Baronne de Mello, p. 259.

Barry, p. 259.

Bartlett; or, Williams’ Bonchretien, p. 250.

Bartram. Medium, obovate pyriform, pale
yellow ; juicy, melting, excellent. Sep-
tember. Phila.

Beadnell. Medium, turbinate,
green and red; juicy, melting.
ber.

Beauchamps. See Bergamotte Cadette.

Beau Present d’Artois. Large, pyriform,

yellowish
Septem-

yellow; granular, sweet—rots at core.
September.
Belle Williams. Large, pyriform, greenish

yellow; buttery, melting, very good—has
cracked badly at some places. Winter.

Belle Angevine. See Pound.

Belle Epine Dumas. See Dumas.

Belle Fondante. Medium, conic turbinate,
yellow russet, and russet; buttery, juicy,
rich, slightly astringent. Od¢tober.

Belle Julie. Small, obovate, light green ;
melting, buttery, sweet, perfumed. Odto-
ber.

Pelle Lucrative, p. 269.

Belle de Bruxelles: or, Belle d’Aoit.
Large, pyriform, yellow ; sweet, poor. A
handsome, worthless sort. Py

485

Belle de Flandres. See Flemish Beauty.

Belle de Noél; or, Belle Aprés Noél. See
Fondante de Noél.

Belle et Bonne. Large, rourdish, greenish,
rather coarse, buttery, sweet. September.
Belgian.

Bellissime d’Eté. See French Jargonelle.

Bellissime Jargonelle. See French Jargo-
nelle.

Belmont. Medium, roundish obovate, yel-
lowish green ; coarse, juicy, sweet. Oc-
tober. An English cooking pear.

Benoist. Medium, turbinate ; yellow with
a red cheek; melting, sweet, agreeable.
August,

Bergamot, Easter. Medium, roundish ob-
ovate, pale green; crisp, juicy, pleasant.
Late winter.

Bergamot, Gansel’s, p. 284.

Bergamot, Hampden’s. Large, roundish,
yellow; a little coarse, breaking and but-
tery, if house ripened. September.

Bergamot, Summer. Small, round, yellowish
green ; juicy, rich, becoming mealy. Late
July.

Bergamotte Cadette, p. 269.

Bergamotte Gaudry. Medium, roundish,
yellowish green, coarsely dotted; very
juicy, mild sub-acid.

Bergamotte Heimburg. Large, roundish,
rough, green becoming yellow ; buttery,
juicy, rich, perfumed. Oétober. French.

Bergamotte Leseble. Medium, oblate yel-
low, partly russeted ; juicy, sweet, melt-
ing, perfumed. October.

Bergamotte Suisse. Medium, roundish,
pale green, yellow and pale red; melting,
sweet, pleasant. October.

Bergamotte d’Esperen. Medium, flattened
pyriform, green, rough; sweet, rich,
juicy, spicy. - December to February,
French.

Bergamotte d’ Eté.
mot.

Bergamotte d’Hollande. Rather large,
roundish, green and russet, becoming yel-

See Hampden’s Berga-
i)

low; crisp, juicy, agreeable. Through
winter till Spring.
Bergamotte de la Pentecote. See Easter

Beurré.

Bergamotte de Millepieds. Medium, round-
ish, dark green ; melting, juicy, very good
September. French.

Bergamotte de Solers.

Bergen Pear, p. 259.

See De Sorlus.

486 Descriptive List

3eurré Amandé. Medium, long pyriform,
dull green, rough; buttery, juicy, very
good. September. Belgian.

Teurré Ananas. See Ananas d’Eté

Beurré Audusson. See Ridelle’s.

Beurré Bachelier, p. 259.

3eurré Beauchamps. See Bergamotte Ca-
dette.

Beurré Beaulieu. Medium, roundish conic,
greenish yellow and russet ; rather coarse,
buttery, melting, vinous. October.

Beurré Bennert. Small, melting—mid-win-
ter. Hardy. Belgian.

Beurré Benoist; or, Benoits. Medium, ob-
ovate, green and russet; melting, very
juicy, perfumed. September.

Beurré Berkmans, p. 269.

Beurré Bieumont. See Beymont.

Beurré Blanc. See White Doyenné.

Beurré Bollwiller. A baking pear—not va-
luable.

3eurré Bose, p. 259.

Beurré Bretonneau. Large, long pyriform,
variable, rough, yellow with a brown cheek ;
half-melting, not juicy, rich, vinous, per-
fumed. Late winter. Belgian.

Beurré, Brown, p. 271.

Beurré Burnicq. Medium, turbinate pyri-
form, rough, russeted; flesh greenish
white, juicy, rich, perfumed. Late Oc-
tober. Belgian.

3eurré Charneuse. See Duc de Brabant.

3eurré Citron. Medium, obovate, green
becoming yellow ; juicy, sub-acid. Feb-
ruary, March. Belgian.

3eurré Clairgeau, p. 286.

3eurré Colmar. Medium, oval, pale green,
becoming yellow ; flesh white, juicy, melt-
ing, perfumed. Oé¢tober. Belgian.

Beurré Comice de Toulon. Large, oblong
obovate, yellow ; juicy, melting. Novem-
ber.

Beurré d’Alencon. See Holland Bergamot.

Beurré d’Amalis, p. 269

Beurré d’ Anjou, pp. 270, 291.

Beuwrré d’Aremberg, p. 287.

Beurré de Beaumont. See Bezi Vaet.

Beurré de Brignais. See Des Nonnes.

Beurré de Capiaumont, p. 26r.

Beurré d’ Elberg. Large, obtuse pyriform,
pale yellow: rather coarse, juicy, sweet,
perfumed. November. Belgian.

Beurré de Fontenay. See Beurré Gris
d' Hiver.

Beurré d’ Hardenpont. See Glout Morceau.

and Index—FPears.

Beurré d’ Hiver. See Chaumontelle.

Beurré de Koning. Medium or large,
roundish oblate, yellowish green and rus
set ; juicy, melting, vinous, delicate. Oc
tober. Belgian.

Beurré de Malines. See Winter Nellis.

Beurré de Montgeron ; or, New Frederick
of Wurtemburg. Medium, pyriform, yel-
low and orange; melting, half buttery,
rich, perfumed. Late September.

Beurré de Nantes. See Beurré Nantais.

Beurré de Paques. See Easter Beurré.

Beurré de Quenast. Obovate, yellowish ;
juicy, melting, sweet, pleasant.

Beurré de Ranz. See Beurré Rance.

Beurré de Rhine. Large, pyriform, irregu-
lar, light yellow ; coarse, good. Oétober.

Beurré Diel, p. 259.

Beurré Duhaume. Medium, oblate, rough,
with some russet ; coarse, buttery, melt-
ing, vinous. Winter,

Beurré Duval, p. 259.

Beurré, Easter, p. 292.

Beurré Fougiére. Medium, obovate,
greenish yellow; granular, swect, good,
Oétober.

Beurré Gens. Medium, conic obovate,
greenish, rough; sugary, rich, excellent.
September.

Beurré Giffard, p. 250.

Beurré, Golden, of Bilboa, p. 275.

Beurré Goubault, p. 283.

Beurré Gris. See Beurré, Brown.

Beurré Gris de Lucon. See Beurré d’Hi-
ver.

Beurre Gris d’ Hiver, p. 291.

Beurré Haggerston. See Limon.

Beurré Hamecher. Medium, long oval,
slightly pyriform ; melting, rich, excellent.
Otober, November. Belgian.

Beurré Hardy, p. 270.

Beurré Kennes, p. 259.

Beurré Kenrick. Medium, greenish yellow;
juicy, buttery, sweet. September. Flem-
ish.

Beurré Knox. Large, oblong
pale green ; juicy, sweet, not rich.
tember. Flemish.

Beurré Kossuth. Large, variable, turbinate,
yellowish green ; buttery, very juicy, very
good, faintly sub-acid. September, Oc-
tober. French.

Beurré Langelier, p, 287.

Beurré Leon le Clerc. Rather large, oval,
approaching long pyriform, yellowish

obovate,
Sep-

Descriptive List and Index—Pears.

green, strongly dotted; juicy, melting,
sweet, but not rich. October.

Beurré Millet of Angers. Medium, conic,
angular, greenish yellow and brown russet ;
buttery, very juicy, vinous, sometimes
astringent. December.

Beurré Moire, p. 259.

Beurré, Mollett’s Guernsey. Medium, oval
pyriform, yellowish green, somewhat rus-
seted; melting, rich, buttery, vinous.
December. English,

Beurré Nantais, p. 260.

Beurré Navez, p. 271.

Beurré Noisette. Medium, obovate, yel-
low dotted brown; melting, sprightly,
very good. Foreign.

Beurré Oudinot. See Andrews.

Beurré Philippe Delfosse. Medium or
large, varying from oblate to pyriform,
rich yellow, shaded light red ; buttery,
melting, very juicy, rich, perfumed. De-
cember, January. Belgian.

Beurré Piquery. See Urbaniste.

Beurré Preble, p. 271.

Beurré Rance. Medium, obtuse pyriform,
dark green ; melting, sweet, rich. Win-
ter. Fine in Europe—mostly fails here
except at the South.

Beurré Richelieu. Large, obtuse pyriform,
greenish yellow; buttery, sweet, aroma-
tic, sometimes astringent. December.

Beurré Robin. See Doyenné Robin.

Beurré Romain. Medium, obovate, greenish
yellow ; juicy, sweet, agreeable. Septem-
ber, October.

Beurré Rouge. See Beurré, Brown.

Beurré Royale. See Beurré Diel.

Beurré Scheidweiller. Medium, obovate
pyriform, dull green ; buttery, sweet, rich.
October.

Beurré Seutin.
irregular green.

Beurré Sieulle.

Beurré Six.
tery, melting, rich, perfumed.
December.

Beurré Sophia. Medium, long pyriform,
lemnon yellow ; buttery, melting, vinous,
rich. Early October.

Beurré Soulange, p. 260.

Beurré Spence. Medium, short pyriform,
yellow and dull crimson ; juicy, melting,
rich, vinous. September. Belgian.

Beurré St. Nicholas. See Duchess of Or-

leans.

Medium, oval pyriform ;
A late cooking pear.
See Sieulle.
Large, pyriform, green; but-
November,

487

Beurré Sterkmans, p. 260.

Beurré Superfin, p. 271.

Beurré Van Marum. Large, oblong pyn-
form, yellow—rots at core, quality mode
rate. October.

Jeurré, Winter. Medium, long pyriform,
greenish, rough ; flesh buttery, melting,
vinous. January.

Beurré Woronson. Medium,
great bearer. October.

Beymont, p. 271. .

Bezi de Carroi d‘Hiver. Medium, obo-
vate, yellow, rough, russeted ; buttery,
rich, high flavored. Winter.

Bezi de Chaumontelle. See Chaumontelle.

Bezi d’Heri. Medium, roundish, greenish
yellow with a blush; juicy, tender, with an
anise-like flavor. Autumn and = win-
ter.

Bezi de Montigny. See Countess of Lunay,

Bezi de la Motte. Medium, roundish, light
green, strongly dotted ; flesh fine grained,
buttery, mild, pleasant.

Bezi des Veterans. Large, obtuse pyriform,
light yellow, some russet; flesh firm—

yellow ;

cocking. Winter.

Bezi Vaet. Medium, obovate, yellowish
green, rough; juicy, sweet, perfumed.
December.

Bezy d’Esperen. Large, Jong _pyriform,
dull yellow and russet ; juicy, vinous.
October. Belgian.

Bezy Garnier. Pyriform, handsome ; break-
ing, juicy, rich, Late winter.

Bezy Quessoy d’Eté. Medium, round oval,
russeted, rough ; juicy, half melting, rich,
perfumed. September.

Bezy Sanspareil. Large, irregular, obscure
pyriform, yellowish green ; coarse, juicy,
buttery, vinous. November.

Bishop’s Thumb. Rather large, conic ob-
long, yellowish green with a russet cheek ;
juicy, melting, vinous, slightly astringent.
Oétober. English.

Black Worcester, p. 287.

Bleeker’s Meadow. Small, roundish, yel-
low ; flesh white, firm, musky, sometimes
soft, but mostly remaining hard. Odcto-
ber. Pa. Very productive and valuable
for cooking.

Bloodgood, p. 254.

Bon Chrétien, Flemish. Medium, obovate,
pale green and brown ; crisp, juicy, stews
tender. Winter.

Bon Chrétien Fondante, p. 271.

488

Bon Chrétien, Spanish. Large, pyriform,
deep yellow and red; half breaking—
cooking.

Bon Gustave. Medi. ‘n, pyriform, greenish
and russet, buttery, juicy, perfumed.
December. Belgian.

Bonne Charlotte. Medium, mostly obo-
vate; buttery, rich, perfumed. August.
Bonne d’Ezee. Large, pyriform, yellowish
green with some russet ; juicy, melting,
rich, very good. September, Odtober.

Often cracks badly.

Bonne de Malines. See Winter Nelis.

Bonne Rouge. See Gansel’s Bergamot.

Boston. See Pinneo.

Boucquia. Rather Jarge, oval turbinate,
pale yellow, rots at core ; rather astrin-
gent. October. Flemish.

Bourgemester. Large, pyriform, light yel-
low ; juicy, astringent. November. ‘lree
cankers badly.

Boussock, p. 271.

Brandywine, p. 251.

Brialmont. Resembles Urbaniste
character of the tree and fruit.
Belgian.

Broom Park. Medium, roundish, greenish
yellow and dull red ; coarse, juicy, sweet.

in the
October.

January, February. English.

Brougham. Roundish oblate, greenish yel-
low; coarse, astringent. November.
English.

Brown Beurré, p. 271.

Buffum, p. 271.

Burlingame. Medium, oblate, yellow ;
coarse, poor. September. Ohio.

Burnett. Large, obtuse pyriform, pale yel-

low ; coarse, juicy, sweet, good. October.
Mass.

Butter Pear. See White Doyenné.

Cabot, p. 272.

Caen de France. Rather Jarge, pyriform,
yellow and russet; half melting, juicy,
sweet, slightly astringent. Winter.

Calebasse. Medium, long pyriform, irregu-
lar, dull yellow, rough; coarse, juicy,
crisp, rich, pleasant. September. Belgian.

Calebasse Bosc. See Autumn Paradise.

Calebasse Delvigne. Medium, pyriform,
yellow; coarse, buttery, rich, perfumed,
slightly astringent. October.

Calebasse d’Eté, Medium, long pyriform,
bright yellowish brown; melting, rich,
perfumed. September. Belgian.

Descriptive List and Index—Pears.

Calhoun. Medium, roundish, irregular,
yellowish and dull red ; coarse, melting,
rich, vinous, perfumed. October. Conn

Cambridge Sugar Pear. See Harvard.

Camerlyn. Medium, pyriform, yellow
melting, rich, aromatic. Oober. Bel:
gian.

Canandaigua, p. 26r-

Capiaumont. See Beurré de Capiaumont.

Capsheaf, p. 272.

Capucin. Medium, oval, yellow with a
blush ; crisp, juicy, rich, good. Odtober.
Belgian,

Cassante de Mars. Obovate, yellow; juicy,
rich, vinous, perfumed. Winter. Bel-
gian.

Catherine Gardette. Rather large, roundish
obovate, yellow dotted red ; buttery, azo-
matic, excellent. September. Phila.

Catillac, p. 287.

Catinka. Rather small, obovate pyriform,
pale yellow ; coarse, buttery, juicy, vinous.
November. Belgian.

Chancellor, p. 261.

Chaptal. Rather large, pyriform, greenish
yellow; half buttery, half hard, tolerably
good, rather insipid. February.

Charlotte de Brower. Rather large, round-
ish oval; rich yellow ; juicy, rich, vinous,
perfumed. October. Belgian.

Charles Frederick. Green becoming yel-
low; melting, juicy, vinous, perfumed,
very good. Oéctober. Belgian.

Charles of Austria. Large, roundish, green-
ish yellow; juicy, astringent. October,
Belgian.

Charles Smet. Medium, pyriform, yellow
and russet ; juicy, sweet, perfumed. Janu-
ary. Belgian.

Charles Van Hooghten.
dull yellow; buttery,
sweet. October.

Chaumontelle, p. 287.

Chelmsford. Large, pyramidal, yellow with
a red cheek; flesh coarse, sweet—good for

Large, pyriform,
melting, rather

cooking. September.

Church, p. 283.

Citron. Small, roundish, greenish ; coarse,
juicy, vinous, musky. August, Septem-
ber. Conn.

Citron des Carmes. See Madeleine.

Clara. Medium, oval, pyriform, yellow dot-
ted red; melting. juicy, sweet, faintly acid.
Belgian.

Clapp’s Favorite, p. 251.

Descriptive List and Index—FPears.

Clay.
juicy, rich, perfumed. Oétober.

Clion. See Vicar of Winkfield.

Clinton. Large, yellow ; buttery, not rich.
November. Belgian.

Coffin’s Virgalieu. Rather large; sweet,
juicy, not rich. December.

Coit’s Beurré. Medium, obovate pyriform,
yellow with some russet, crimson dotted ;

Medium, obovate, yellow ; coarse.
Conn.

granular, buttery, rich, vincus. Septem-
ber.

Collins, p. 272.

Colmar. Kather large, obtuse pyriform,

light yellow ; half buttery, melting, juicy,
sweet. December. Old—superseded.

Colmar Bonnet. Medium, conic obovate,
pale yellow ; buttery, mild, slightly per-
fumed. good. November.

Colmar Bosc. See Niell.

Colmar d’Alost. Large, long pyriform,
sometimes obovate, greenish yellow and
red; flesh buttery, juicy, slightly astrin-
gent. October. Belgian.

Colmar d’Aremberg. Large, turbinate py-
riform, greenish yellow; quality poor.
November.

Colmar d’Eté. Conic, greenish yellow ;
coarse, juicy, astringent—rots at core.
September.

Colmar d’Hiver. See Glout Morceau.

Colmar Epine. Large, roundish oblong,
greenish yellow; flesh sweet, melting,
good, agreeable. September. Helgian.

Colmar Gris. See Passe Colmar.

Colmar Hardenpont. See Passe Colmar.

Colmar Naves. See Beurré Naves.

Colmar Niell. Large, obovate, pale yellow ;
buttery, melting, good. O-<tober.

Columbia, p. 291

Commodore. Medium, obovate, yellow ;
buttery, melting, sweet, good. Novem-
ber. Belgian.

Comprette. Small, obtuse pyriform, yellow-
ish green; buttery, rich, perfumed. Octo-
ber. Flemish.

Comstock. Medium, obovate, yellow and
red; crisp, sweet, sprightly. November.

Comte de Flandre, p. 261.

Comte de Lamy, p. 272.

Comte de Paris, p. 261.

Comte Lelieur. Medium, turbinate, yellow-
ish green and brown; melting, sweet,
high flavored. September. Belgian.

Comtesse d’Alost. See Colmar d’ Alost.

Conseiller de la Cour, p. 261.

489

Conseiller Rauwez. Large, oblate, irregu-
lar, green, rough; coarse, juicy, per-
fumed, vinous, slightly astringent. Od¢to-
ber.

Cooke. Rather large, pyramidal, irregular,
pale yellow; juicy, buttery, rich, vinous.

Oétober. Va.
Copia. Large, yellow, coarse, rich. Odto-
ber. Phila.

Cornelis ; or, Desirée Cornelis. Large, ob-
ovate pyriform, greenish yellow; melting,
buttery, sweet, perfumed. August, Sep-
tember. A new, promisirg Belgian pear.

Coter, p. 292.

Count Coloma. See Urbaniste.

Countess of Lunay, p. 261.

Crassane. Medium, roundish, greenish yel-
low ; juicy, sweet, moderately pleasant.
October.

Crassane d’Hiver. Medium, half melting,
high flavored. Winter.

Crawford. Medium, obovate, light yellow ;
flesh buttery, sweet, moderately pleasant.

August. Scotch.

Croft Castle. Medium, roundish, greenish
yellow; juicy, crisp, sweet October.
English.

Cross, p. 294.

Cumberland. Rather large, obovate, orange
yellow ; buttery, moderately juicy. Odto-
ber, Re

Cushing, p. 273-

Dallas, p. 273.

Dana’s Hovey, p. 292.

Davis. Small, roundish, variable, russeted ;
buttery, gritty at core, vinous, good. Oc-
tober. Pa.

Deans. See White Doyenné.

Dearborn’s Seedling, p. 255.

De Bevay. Rather large, pyriform, yellow;
juicy, melting, vinous. ‘October. Bel-
gian.

Delices de Charles. Medium, pyramidal,
yellowish green ; juicy, melting, vinous—
like Brown Beurré. December. Bel-
gian.

Delices d’Hardenpont of Angers, p. 273.

Delices d’Hardenpont of Belgium. Large,
conic pyriform, greenish yellow, rough ;
buttery, melting, juicy, sweet, rich, aro-
matic. November, December. Belgian,

Delices de Jodoigne. Rather large, yellow
ish green; half melting, rich, very good
October.

21*

490

De Louvain. Medium, obovate pyriform,
light yellow; buttery, melting, rich, per-
fumed, excellent. October. Belgian.

Democrat. Medium, greenish yellow.
Late August. A strong grower. Pa.

Désirée Cornelis. Large, pyriform, greenish
yellow, sweet, agreeable. August, Sep-
tember. New. Foreign.

De Sorlus. Large, ovate, pyriform, light
green becoming yellow; juicy, melting,
pleasant, deficient in flavor. Early Win-
ter.

De Spoelberg.
berch.

Des Nonnes, p. 283.

Des Tongres, p. 261.

Deux Sceurs. Large, long pyriform, green ;
juicy, very rich, with an almond flavor.
November. Belgian.

Diel. See Beurré Diel.

Dix, p. 262.

Dikeman. Medium, cblate, yellow; juicy,
melting, rich, vinous, perfumed. October.
Conn.

Diller. Rather small, round, yellowish ;
granular, juicy, sweet, perfumed. Early
September.

Doéteur Bouvier. Large, long pyriform,
light green, a little russet; juicy, half
melting, agreeable, vinous. February.
Belgian.

Docteur Capron. Medium, obovate, green-
ish yellow, partly russeted ; melting, plea-
sant, sprightly. October. Belgian.

Docteur Lentier. Medium, pyriform, green-
ish yellow; buttery, juicy, perfumed,
very good. November.

Doétor T'rousseau. Large, obovate, green
dotted red ; buttery, juicy, rich. Novem-
ber, December. Beigian.

Double Philippe. See Boussock.

Douillard. Rather large, turbinate ; juicy,
melting, perfumed, very good.

Dow. Medium, obovate, pyriform or conic,
yellowish green, rough, partly russeted ;
juicy, melting, vinous, sometimes astrin-

September, October. Conn.

See Uwchlan.

See White Doyenné.

See Boussock.

See Bous-

See Vicompte de Spoel-

gent.
Dowlin.
Doyenné Blanc.
Doyenné Boussock.
Doyenné Boussock Nouvelle.

sock.
Doyenné d’ Alengon, p. 292.
Doyenné d’Eté, p. 256.
Doyenné d’Hiver. See Easter Beurré.

Descriptive List and Index—Pears.

Doyenné d’Hiver d’Alengon.
enné d’Alengon.

Doyenné d’ Hiver Nouveau.
d’Alencon.

Doyenné Defais, p. 273-

Doyenné Dillen, p. 273.

Doyenné Downing, p. 273.

Doyenné du Comice, p. 262.

Doyenné Goubault, p. 287.

Doyenné, Grey, p. 275.

Doyenné Gris. See Grey Doyenné.

Doyenné Gris d’Hiver Nouveau. See Doy-
enné d’Alencon.

Doyenné Musque. See Bezi de Montigny.

Doyenné Robin, p. 284.

Doyenné Rose. Rather large, obovate, yel-
low and crimson ; coarse, granular, flavor
poor—rots at core. October.

Doyenné Rouge. See Grey Doyenné.

Doyenné Sieulle. See Sieulle.

Doyenné, White, p. 282.

Duc d’Aumale. See Gedeon Paridant.

Duc de Bordeaux. See Dumas.

Duc de Brabant, p. 263-

Duchesse d’Alost. See Colmar d’Alost.

Duchesse d’Angouléme, p. 263.

Duchesse d’Aremberg. Large, pyriform,
dull green ; coarse, tender, juicy, of mode-
rate quality. Hardy, vigorous, produc-
tive. September.

Duchesse de Berri d’Eté, p 257.

Duchesse de Brabant. Rather large, turbi-
nate pyriform, greenish yellow, rough,
with some russet ; melting, juicy, vinous,
perfumed. October.

Duchesse de Mars. Rather small. round-
ish obovate, dull yellow with russet ; melt-
ing, juicy, perfumed. October. French.

Duchesse d’ Orleans, p. 263.

Duchesse Heléne d’Orleans, p. 273.

Dumas, p. 263.

Dumortier, p. 273-

Dundas, p. 273-

Dunmore, p. 273-

Dupuy Charles. Medium, conic pyri-
form, yellow, rough, russeted; melting,

See Doy

See Doyenné

juicy, rich, very good. November. Bel-
gian.
Durandeau. See De Tongres.

Early Catharine. See Early Rousse-
let.

Early Denzalonia. Small, roundish oblate,
brown russet ; coarse, sweet, varying from

good to poor. End of August.

.

Descriptive List and Index—Pears.

Early Rousselet. Rather small, pyriform,
yellow and brownish red ; sweet, pleasant,
perfumed—rots at core. August.

Eastnor Castle. Medium, roundish, green ;
juicy, melting. December.

Echassery. Medium, roundish oval, green-

- ish yellow; melting, buttery, sweet. Win-
ter. French.

Edmonds, p. 274.

Edwards. Medium, round, yellow ; granu-

lar—baking. Conn.

Edward’s Henrietta, p. 255.

Elizabeth, Edward’s. Medium, obtuse pyri-
form, angular, greenish yellow; buttery,
sub-acid, good. Oétober. Conn.

Elizabeth, Manning’s, p. 255.

Ellis. Rather large, pyriform, yellowish
green ; juicy, melting, vinous. Early Oc-
tober. Mass.

Emile d’ Heyst, p. 263.

Emilie Bivort. Medium, conic oblate,
orange yellow and russet ; juicy, rich, vi-
nous. November.

Emerald. Medium, obovate, green; melt-
ing, buttery, sweet. December. Bel-
gian.

Enfant Prodigue. Rather small, pyriform,
green, rough, russeted; granular, juicy,
vinous, perfumed. October. Belgian.

English Bergamot. See Autumn Berga-
mot.

Epine d’Eté ; or, Summer Thorn. Medium,
pyriform, greenish yellow; melting, sweet,
musky. Early September.

Episcopal. See Fortunée.

Esperione. Medium, obovate, slightly pyri-
form, yellow; juicy, melting, perfumed.
September.

Excellentissima. See Duc de Brabant.

Eyewood. Medium, oblate, dull yellow
with some russet ; buttery, good. Eng-
lish.

Feaster. See Bleeker’s Meadow.

Ferdinand de Meester. See Rousselet de
Meester.

Figue, p. 263.

Figue d’Alencon, p. 263.

Figue de Naples, p. 275.

Fin Or d’Hiver. See Franc Real
d Hiver.

Fine Gold of Summer. Small, roundish,
yellow with a red cheek ; juicy, good, not
‘rich August.

Flemish Beauty, p. 275.

491

Fleur de Neige; or, Snow Flower. Rather
‘large, conic pyriform, yellowish green ;
granular, sweet, high-flavored. October.
Belgian.

Florimond Parent. Very large, pyramidal
pyriform, tapering to crown, green becom-
ing deep yellow; coarse, melting, rich,
perfumed. September. Belgian.

Fondante Agréable. Medium, roundish
obovate, yellowish green ; juicy, melting,

refreshing. August.
Fondante d’Automne. See Belle Lucra-
tive.

Fondante de Malines, p. 275.

Fondante de NGel, p. 288.

Fondante des Charneuse.
Brabant.

Fondante des Pres. Medium, obovate py-
riform, yellow ; melting, juicy, sweet, aro-
matic. Odtober. Belgian.

Fondante Van Mons. Rather small, round-
ish, pale yellow; juicy, melting, sweet,
agreeable. November.

Fondante du Comice. Large pyramidal,
(small specimens obovate), yellow ; buttery,
juicy, rich, vinous. Od¢tober, November.
French.

Forelle, p. 263.

Forme de Delices.

See Duc de

‘ é
Medium, obovate, yel-

lowish, rough; buttery, rather dry,
sweet. October. Flemish.
Fortunée. Rathersmall, roundish, russeted ;

juicy, sprightly—cocking. Winter.

Foster’s St. Michael. Medium, roundish
ovate, yellow; coarse, astringent. Sep-
tember.

Franc Real d’Eté.
Real.

Franc Real d’Hiver. Medium, roundish,
yellow and brown ; crisp—cooking. Win-
ter.

Frankford. See Bleeker’s Meadow.

Frederick of Wurtemburg. Large, broad
pyriform, yellow with crimson cheek ;
juicy, melting, varying from excellent to
worthless. September. Belgian.

Frederika Bremer. Rather large, varying
from roundish to pyriform, greenish yel-

See Summer Franc

low ; melting, vinous. Oétober. N. Y.
Fulton, p. 284.
Gansel’s Bergamot, p. 284.
Gansel's Late Bergamotte. | Roundish,

greenish, rough; granular, juicy, sugary,
perfumed. December.

492 Descriptive List

Gansel’s Seckel. Rather small, oblate, yel-
low, rough, with russet; coarse, buttery,
melting, rich, aromatic. November.

Gedeon Paridant. Medium, obtuse pyri-
form, greenish yellow; juicy, melting,
brisk, excellent. September. Belgian.

General Bosquet. Large, pyriform, green ;
melting, very good. September.

General Canrobert. Medium, obovate py-
pyriform, yellow. January. French.

General de Lourmel. Medium, obovate,
greenish ; juicy, melting. November.

General Lamoriciére. Medium, ovate,
greenish yellow and russet ; flesh juicy,
melting, rich, brisk, perfumed, sometimes
astringent. October.

General Taylor. Rather small, turbinate,
cinnamon russet; granular, buttery, melt-

ing, aromatic, very rich, excellent. No-
vember.
Gendesheim. Large, obtuse pyriform,

greenish yellow; of moderate quality. Oc-
tober, November. Flemish.

Gerardin. Medium, roundish, irregular,
yellow with russet ; granular, astringent.
September.

Gilogil. Large, roundish, russeted ; crisp,
cooking. Winter. French.

Glout Morceau, p. 288.

Goodale. Large, pyriform (short Bartlett
shaped), handsome ; very good. Tree vi-
gorous, hardy, productive—from seed of
the McLoughlin. Maine. S. L. Gocd-
ale.

Golden Beurré of Bilboa, p. 275.

Grand Soleil, p. 292.

Graslin, p. 264.

. Great Citron of Bohemia. Small, oblong,
yellow ; coarse, of little flavor. Septem-
bez.

Green Chisel. An erroneous name for Ma-
deline—also the name of a small, roundish.
green, summer pear, of a sweet but poor
flavor.

Green Mountain Boy. Medium, round, ob-
ovate or pyriform, rich yellow ; melting,
juicy, sweet. good. October.

Green Sugar. Rather small, oblate turbi-
nate, green ; juicy, melting, pleasant. Oc-
tober.

Green Sylvange. See Sylvange.

Green Yair. Medium, obovate,
juicy, of moderate flavor. September.

Grey Butter Pear. See Grey Doyenné.

Grey Doyenné, p. 275

green ;

and Index—Pears.

Gros Dillen. See Beurré Diel.

Gros Rousselet d’Aéut. Medium, pyriform,
yellow ; melting, juicy, vinous, perfumed.
August. Belgian.

Grosse Calebasse of Langelier. See Van
Marum.

Grosse Marie. Medium, oblate pyriform,
russeted ; juicy, rich, perfumed, with a vi-
nous flavor.

Groom’s Princess Royal. Medium, round-
ish, greenish brown; buttery, melting,
sweet, high flavored. Winter. Eng-
lish.

Guernsey. See Stevens’ Genesee.

Gustin’s Summer. Small, roundish, ycllow ;
sweet, with little flavor. September.

Hacon’s Incomparable. Rather large,
roundish turbinate, yellowish green and
brown, partly russeted, buttery, melting,
vinous. Oétober. English.

Haddington. Rather large, obovate pyri-
form, greenish yellow; crisp, aromatic—
baking. Winter. Phila.

Hagerman, p. 275.

Hanners, p. 275.

Hanover. Small, roundish obovate, green ;
melting, juicy, pleasant. October.
N. J.

Harrison’s Large Fall.
valued only for baking.

Harvard, p. 264.

Hawe’s Winter.

Large, yellow—

Large, roundish, dull yel-

low ; coarse, juicy, rich, vinous. Decem-
ber. Va.
Hazel. See Hessel.

Heathcot, p. 275.

Henkel, p. 276.

Henrietta. See Edward’s Henrietta.

Henri Bivort. Large, Doyenné-form
greenish yellow and brown; melting, but-
tery, juicy, sweet, perfumed. September.

Belgian.
Henri Quatre. See Henry the Fourth.
Henri Van Mons. Medium, pyriform

(nearly Tyson shaped), yellowish with a
lush; buttery, vinous, perfumed, agree-
able. October,

Henry the Fourth, p. 276.

Hericart, p. 276.

Hericart de Thury. Large, pyriform
(Bose shaped), rough, light brown ; but-
tery, rich. January. Belgian.

Hessel. Small, obovate, yellowish green—
of little value. September. Scotch.

Descriptive List and Index—FPears.

Holland Bergamot. Rather large, roundish,
greenish vellow, partly russeted; crisp,
very juicy, sprightly, agreeable. Keeps
till Spring.

Hooper’s_ Bilboa.
Bilboa.

Hovey.
ing, juicy, rich, vinous.

Howell, p. 276.

Huguenot. Medium, roundish, pale yellow,
dotted red; breaking, sweet, rather dry.
October. Mass.

Hull, p. 276.

Huntington, p. 284.

Hunt’s Connecticut. Medium, oblate, yel-
lowish green; coarse, sweet, dry—culi-
nary.

See Golden Beurré of

Medium, pyriform, yellow; melt-
French.

Imperatrice de France. See Flemish
Beauty.

Inconnue Van Mons, p. 288

Ives’ Bergamot. Rather small, roundish,
greenish yellow; juicy, melting, aromatic.
Early September. Conn.

Ives’ Pear. Small, turbinate, irregular,
greenish and brownish red; juicy, melting,
good. Early September. Conn.

Ives’Seedling. Rather small, round, green-
ish yellow and crimson ; granular, juicy,
melting, perfumed. Early September.
Conn.

Ives’ Virgalicu. Small, pyriform, greenish
and dull crimson; granular, melting,
vinous, refreshing. October. Conn.

Ives’ Winter. | Medium, short pyriform,
yellowish, russeted ; coarse. December.

Conn.

Jackman’s Melting. See King Edwards.

Jackson. Medium, oblate approaching
turbinate, greenish ye:low and = mis=
set; juicy, brisk, vinous. September.
ING EL.

Jalousie. Rather large, roundish obovate,
slightly pyrifurm, russeted ; coarse, sweet,
deficient in flavor. Handsome and worth-
less. September.

Jalousie de Fontenay Vendée, p. 276.

Jaminette, p. 288.

Jargonelle, English; or, Epargne. Rather
large, long pyriform, acute, greenish yel-
low and dull brown; flesh rather coarse,
juicy, pleasant, refreshing, sub-acid.
‘Three weeks earlier than Bartlett. French
origin.

493

Jargonelle, French. Medium, obovate
greenish yellow with a red cheek; break
ing, sweet, rots at core. Handsome, bu:
poor. Early August.

Jean de Witte, p. 292.

Jersey Gracioli. Medium, conic oblate,
greenish, rough, partly russeted; juicy,
brisk, vinous. September.

Joanette. See Aniéré Joannet.

Johannot, p. 276.

Jones’ Seedling, p. 292.

Josephine. See Jaminette.

Josephine de Malines, p. 295.

Jules Bivort, p. 277.

Julienne, p. 252.

July Pear. See Sugar Top.

King Edwards. Large, pyriform, yellow
with a red cheek; buttery, sometimes
good. October.

King’s Seedling. Medium, oblate, yellow-
ish green, rough; granular, juicy, aroma-
tic, perfumed. Od¢tober.

Kirtland ; or, Kirtland’s Seckel, p. 277.

Kingsessing. p. 277.

Knight's Monarch. Large, obovate, yellow-
ish brown ; does not ripen in the Northern
States. Winter. English.

Knight’s Seedling. Medium, oblate, turbi-
nate, rough, yellowish green ; juicy, sweet.
Odtober. R, I.

La Herard. Rather large, pyriform, pale
yellow and brown; melting, juicy, sub-

acid, pleasant, very good. Oétober.
Belgian.
La Juive. Medium, turbinate, green and

brown ; melting, juicy, rich, perfumed.
November. Belgian.

Las Canas, p. 288.

Laure de Glymes, p. 277.

Lawrence, p. 288.

Lebanon. See Pinneo.

Leatch. See Philadelphia.

Le Curé. See Vicar of Winkfield.

Leech’s Kingsessing. See
sing.

Lee’s Seckel. Medium or rather large, ob-
ovate, rich russet; buttery, rich, per
fumed, excellent. September.

Leon le Clerc. Rather large, obovate,
greenish yellow and russet at end; flesh
crisp, firm, of moderate quality—cooking-
Winter.

Leopold Fist.

Kingses-

Large, turbinate, pyriform

494

green ; melting, sweet, perfumed. De-
cember. Belgian.

Lewis, p. 293-

Liberale. Rather large, long pyriform,
greenish yellow, partly russeted ; juicy,
sweet, rich, aromatic. October.

Lieutenant Poitevin. Large, greenish yel-
low ; juicy, half melting. Late Winter.
French.

Limon, p. 255.

Little Muscat. Quite small, turbinate, yel-
low with brownish cheek ; breaking,
sweet, slightly musky. Middle of July.
French. Tolerably good.

Little Musk; or, Primitive.
Muscat.

Locke’s Beurré.
vate, dull green ; juicy, vinous.
ber. Mass.

Lodge, p. 264.

Long Green, p. 264.

Long Green of Autumn, p. 264.

Louis Dupont. Medium, obovate, green be-
coming yellow; melting, juicy, sweet, per-
fumed. October.

Louise Bonne. Large, pyriform, pale green ;
coarse, melting, moderately good. De-
cember.

Louise Bonne d’Avranches.
Bonne of Jersey.

Louise Bonne of Jersey, p. 264.

Louise d’Orleans. See Urbaniste.

Lycurgus, p. 289.

Lyon, p 278

See Little

Medium, roundish, obo-
Novem-

See Louise

Mabille. See Beurré Diel.

Madame Ducar. Medium, oval, green be-
coming yellow ; very juicy, rich, perfumed.
August. Belgian.

Madame Eliza, p. 264.

Madame Millet. Medium, obovate, rich
russet; half melting, rich, perfumed,
agreeable. March. French.

Madeleine ; or, Magdalen, p. 252.

Madotte. See Amadotte.

Malconaitre d’Haspin. Large, roundish
obovate, dull yellow with a brown cheek ;
juicy, rich, melting,~ sub-acid, perfumed.
O&tober.

Mansuette. Large, short pyriform, green-
ish yellow; juicy, astringent—baking.
September.

March Bergamotte. Rather small, green,
partly russeted ; coarse, flavor moderate.
English.

Descriptive List and Index—Pears.

Marechal de la Cour.
Cour.

Marechal Dillen. Large, somewhat obo-
vate, very irregular, pale green ; buttery,
juicy, rich. November. Belgian.

Marechal Pelissier. Medium, ovate, yellow
and red. Late September. French.

Marianne de Nancy. Large, pyriform, yel-
lowish green, thickly dotted ; coarse, juicy,
often poor.

Marie Louise, p. 265.

Marie Louise Nova. Rather large, pyriform,
yellow with a brown cheek; melting,
sometimes good, quickly decays. Septem-
ber. Belgian.

Marie Parent. Large, pyriform, rich yellow ;
juicy, rich, perfumed, very good. Odto-
ber. Belgian.

Martha Ann ; or, Dana’s No.1. Medium,
long obovate, yellow; juicy, sub-acid,
pleasant. November. Mass.

Martin Sec. Small, somewhat pyriform,
deep yellow, russet and crimson ; granular,
half breaking, agreeable—cooking. De-
cember,

See Conseiller de la

Mather. Rather small, obovate, russeted
and reddish; buttery, pleasant. August.
Pa.

Maynard. Medium, obovate pyriform, yel-
low with a red cheek; juicy, rich. Late
July.

McLaughlin, p. 289.

McVean. Large, oblate pyriform, yellow ;
juicy, astringent. October. Monroe co.,
N. Y.

Merriam, p. 284.

Messire Jean. Medium, turbinate, yellow
and russet ; gritty, juicy, breaking, sweet.
November. French.

Michaux. Medium, round, yellowish green ;
sweet, of moderate quality. Early October.

Mignonne d’Hiver. Medium, obovate py-
riform, rough russet ; granular, rich, brisk,
astringent. November. Belgian.

Miel de Waterloo. See Duc de Brabant.

Miller’s Early. See Summer Portugal.

Millot de Nancy, p. 265.

Mitchell’s Russet. Rather small, inclining
to conic obovate, dark russet, rough;
melting, rich, perfumed. November. IIl.

Moccas. Medium, obovate, green; juicy,
not rich. December.

Moore’s Pound, p. 278.

Moor-fowl Egg. An incorrect name for
Swan’s Egg.

Descriptive List and Index—Pears.

Medium, roundish,
granular, rich,

Monseigneur Affre.
rough greenish russet ;
perfumed. November.

Morgan. Large, oblate, greenish yellow ;
flesh white, a little gritty, sweet, juicy, vi-
nous. October. N. C.

Moyamensing, p. 255.

Muscadine, p. 255.

Muscat Petit. See Little Musk.

Muscat Robert Rather small, greenish
yellow ; juicy, pleasant. Late July.

Musk Summer Bon Chrétien. See Summer
Bon Chrétien.

Muskingum, p. 257.

Nabours. Rather large, greenish yellow ;
juicy, buttery, sweet. Strong grower.
Ga.

Napoleon, p. 265.

Naumkeag. Medium, roundish, yellow rus-
set, melting, astringent. October. Mass.

Negley. Rather large, obovate pyriform,
yellow and bright crimson, fair and hand-
some; firm, juicy, rich. September.
Pittsburgh. Pa. New.

Ne Plus Meuris. Rather smal], roundish,
irregular, dull yellowish brown, partly rus-
seted; agreeable. Winter. Belgian.

Newtown Virgalieu. An early winter ba-
king pear. L.I.

Nickerson. Rather large, resembling Lou-
ise Bonne of Jersey ; very good. Tree
vigorous, hardy, productive. S. L. Good-
ale. Me. New.

Niell. Large, obovate, slightly pyriform,
pale yellow; juicy, sweet, agreeable.
Late September. Belgian.

Nouveau Poiteau, p. 265.

Oliver’s Russet. Rather small, roundish,
yellow and rich brown russet, rough;
coarse, flavor moderate. Late Septem-
ber. ,

Omer Pacha, p. 278.

Onondaga, p. 265-

Ontario, p. 265.

Orange Bergamot. Medium, broad turbi-
nate, yellow, rough ; firm, acid—baking.
September.

Orpheline Colmar. Large, pyriform, green
becoming yellowish, with some russet ;
melting, juicy, sweet, perfumed, hand-
some and very good. Oé¢tober. Bel-
gian.

Osband’s Summer, p. 255.

495

Osborne. Medium, short pyriform, yellow-
ish green ; juicy, brisk. September. In
diana.

Oswego Beurré, p. 278.

Oswego Incomparable. Very large, obo-
vate pyriform tapering to crown, yellow;
coarse, pleasant, of moderate quality.
September.

Ott, p. 256.

Pardee’s Seedling. Small, roundish, green-
ish yellow, much russeted; granular,
melting, vinous, perfumed. Odtober.
Conn.

Pailleau. Medium, turbinate, greenish yel-
low, partly russeted, rough ; coarse, juicy
sweet. Early September. Belgian.

Payency, p. 266.

Paradise d’Automne.
dise.

Parsonage, p. 266.

Passe Colmar, p. 289.

Passe Colmar Gris.

Pater Noster, p. 290.

Paul Ambre. Medium, obovate, sometimes
pyriform, greenish yellow and grey russet ;
buttery, melting, aromatic. Odtober.

Paul Théliens. Large, conic obovate, yel-
lowish, melting, slightly coarse, pleasant.
November. Belgian.

Peach Pear. Medium, conic turbinate, yel-
low, melting, rich, vinous. Late August.
Belgian.

Pendleton’s Early York. Rather small,
obovate, slightly pyriform, yellow ; melt-
ing, sweet. Late July. Conn.

Pengethly. Medium, oval, light green,
thickly dotted ; coarse, juicy, sweet, good.
February. English.

Pennsylvania. Medium, obovate, brown
russet on dull yellow ; rather coarse, half
melting, moderately good. Late Septem-
ber. Phila.

Petit Rousselet.

Petre, p. 278.

Philadelphia, p. 278.

Philippe Goes. Medium, turbinate pyri-
form, rough, russeted ; juicy, sweet, per-
fumed, very good. November. Bel-
gian.

Pinneo, p. 256.

Pius IX. Large, conic oblate, somewhat
pyriform, yellow; granular, rich, good.
Late September. A good market pear—
of moderate flaver.

See Autumn Para-

See Passe Colmar.

See Rousselet de Rheinis.

496 Descriptive List

Pitt’s Prolific.
yellow ; coarse, sweet, rather poor.
tember.

Plombgastel.

Medium, oblong pyriform,
Sep-

See St. Michael Archangel.

Pocahontas. Medium, obovate, or turbi-
nate pyriform, yellow; melting, sweet,
musky. Early Oétober. Mass.

Poire d’Abondance. Rather large, oblong
pyriform, pale yellow; melting, juicy,
sweet, excellent. October.

Poire d’Albret. Medium, pyramidal, rough,
brown russet ; coarse, juicy, vinous, rich,
perfumed. October.

Poire d’ Avril. Large, roundish conic,
greenish yellow ; granular, juicy, sweet,
agreeable—baking. November to Febru-
ary.

Poire de Chasseurs. Medium, short pyri-
form, greenish yellow ; juicy, buttery, per-
fumed, vinous. October. Belgian.

Poire de Lepine. Small, oblate, yellowish
and red; granular, melting. vinous, per-
fumed. November.

Poire Fruite. See Florelli.

Poire Guillaume. See Bartlett.

Poire Neige. See White Doyenné.

Pope’s Quaker. Medium, oblong pyriform
with yellow russet; juicy, pleasant. Oc-
tober. L. I.

Pound, p. 299.

Pratt, p. 266.

Prevost. Medium, rich yellow with a red
cheek ; sweet, perfumed. Winter. Bel-
gian.

Primitive. See Little Musk.

Prince Albert. Medium, pyriform, yellow-
ish; melting, rich. February. Bel-
gian.

Medium, short pyri-
Oc-

Princess Charlotte
form, greenish ; of Jittle value here.
tober. Belgian,

Princess Maria. Rather small, pyramidal
yellow, mostly russeted ; coarse, sweet,
agreeable. October. Belgian.

Princess of Orange. Medium, roundish,
russeted; crisp, juicy, astringent. Octo-

er. Flemish.

Pulsifer, p. 252.

Queen of the Low Countries, p. 266.
Quinnipiac. See St. Ghislain.

Rallay. Medium, short pyriform, yellow,
thinly russeted ; buttery, melting, good.
Winter,

aud Index—Fears.

Rapelje. Medium, varying from obovate
or turbinate to pyriform, yellowish, russet-
ed; juicy, varying from a rich aromatic to
a poor flavor. September. L. I.

Raymond, p. 278.

Read’s Seedling. See Oswego Beurré.

Reading, p. 299.

Reine Caroline. Medium, narrow, pyriform
yellow with a red cheek ; crisp, dry, poor.
November.

Retour de Rome. Medium, oblate, yellow-
ish, partly russeted; granular, melting,
vinous. September. Belgian.

Richards. Rather large, obovate, yellow ;
granular, melting, vinous. Od¢tober. Del.

Richardson’s Seedling. Rather large, obo-
vate, yellow; melting, sprightly, pleasant
October.

Ridelle’s. Medium, oblate turbinate, yel-
low and bright red ; of moderate quality.
September. Belgian.

Roe’s Bergamotte, p. 284.

Ropes. Medizcm, obovate, russeted; rich,
perfumed, good. October. Mass.

Rosabirne. Medium, pyriform, greenish,
russeted ; juicy, vinous, somewhat astrin-
gent. October.

Rostiezer, p. 252.

Rousselet Esperen.
yellow; juicy, vinous, perfumed.
tember.

Rousselet de Meester. Medium, roundish,
yellow with a red cheek ; coarse, not rich.
October. Belgian.

Rousselet de Rheims. Small, obovate pyri-
form, yellowish green ; sweet, aromatic—
rots at core. Early September. French.

Rousselet Hatif. See Early Rousselet.

Rousselet Stuttgart. Below medium, conic,
greenish with a brown cheek ; juicy, sweet,
aromatic—rots at core. Late August.

Rousselet Vanderwecken. Srnall, roundish
or obovate, yellow; juicy, aromatic, per-
fumed, very good. November.

Pyriform, turbinate,
Sep-

Sabine. See Jaminette.
Salisbury Seedling. Short pyriform, partly

russeted ; coarse, rather poor. October.
NAME

Scotch Bergamot. See Hampden’s Berga
mot.

Seckel, p. 278.
Selleck, p. 267.
Serrurier, p. 279.
Sheldon, p. 284.

Descriptive List and Index—Pcears.

Shenks. See Hosenshenck.
Shepard, p. 279.

Simon Bouvier. Small, pyriform, green;

melting, perfumed. September. Bel-
gian.

Sieulle, p. 295.

Sickel. A corruption of Seckel.

Skinless, p. 252.

Smith’s Bordenave. See Lodge.

Snow Flower. See Fleur de Neige.

Soldat Laboureur, p. 267.

Souvenir d’ Esperen, p. 267.

Souveraine d’Eté. Medium, conic obovate,
light yellow, crimson dotted ; melting, rich,

vinous. Early September.

Souveraine d’Hiver. See Passe Col-
mar.

Souveraine de Printemps. Medium, oblate,

ribbed, yellow; granular, melting, vinous,
somewhat astringent. March.
Spice; or, Musk Pear. See Rousselet de

Rheims.

St. Andre, p. 279.

St. Denis. Small, turbinate, ribbed, yellow-
ish and red ; sweet. aromatic. Late Au-
gust.

pyriform, taper-
yellow ; juicy,

Oeo-

St. Dorothée. Large,
ing to crown, greenish
melting, rich, sweet, perfumed.
ber.

St. Germain, p. 290.

St. Germain, Brande’s, p. 291.

St. Germain, Prince’s, p. 293.

St. Ghislain, p. 267.

St. Lambert. See English Jargonelle.

St. Menin. Large, long pyriform, yellowish
green ; melting, juicy, very good. Septem-
ber.

St. Michael. See White Doyenné.

St. Michel Archange, p. 267.

St. Vincent de Paul. Small, russet.
ary. French.

Sterling, p. 279.

Stevens’ Genesee, p. 285.

Stone. Large, pyriform, yellow ; buttery,
slightly astringent. August, Ohio.

Janu-

Styer. Medium, roundish, greenish yellow ;
buttery, melting, very rich, perfumed.
September. Pa.

Siyrian. Large, pyriform, deep yellow with
a red cheek ; crisp, rich. October. Eng-
lish.

Sucrée de Hoyerswerda. Small, obovate,
yellowish green ; juicy, sweet, sprightly.
Late August. German.

497

Sugar Top. Medium, obovate turbinate,
yellow ; of rather dry, sweet flavor, mode-
rate or poor. Late July.

Sullivan. Medium, oblong pyriform, green-
ish yellow ; juicy, sweet, pleasant. Sep-
tember. Belgian.

Supreme de Quineper, p. 253.

Surpasse Crassane. Resembling the old
Crassane, but more productive, healthy,
and vigorous. Belgian.

Surpasse Meuris. Medium, conic, rough,
russeted ; melting, vinous. (tober.

Summer Bell; or, Windsor. Large, pyri-
form, regular, yellowish green ; tender,
coarse, astringent—rots at core. Treea
handsome grower and great bearer. Late
August.

Summer Bergamot.
yellow ; juicy, rich, becoming dry.
August.

Summer Bon Chrétien. Large, pyriform,
ribbed, rich yellow with a reddish cheek ;
breaking, very juicy, sweet. Formerly
much valued, now generally destroyed by
black mildew. Early September.

Summer Doyenné, p. 256.

Summer Franc Real. Medium, obovate,
slightly pyriform, yellowish green; fine
grained, buttery, sweet, pleasant. Early
September.

Summer Portugal, p. 258.

Summer Rose. Medium, roundish, yellow-
ish ; of poor quality. Late August.

Summer St. Germain. Medium, obovate,
green ; juicy, slightly acid. Late August.

Summer Thorn. See Epine d’Eté.

Superfondante. Medium, obovate, pale yel-
low ; buttery, melting, good. Odtober.

Surpasse Virgalieu, p. 279.

Suzette de Bevay, p. 290.

Swan’s Egg. Small, oval, pale green ; juicy,
sweet, slightly musky. October.

Small, round, greenish
Early

Swiss Bergamot. Medium, roundish,
slightly turbinate, pale green and
pale red; melting, sweet, agreeable.
October.

Sylvange. Roundish obovate, pale green ;
melting, sweet, agreeable. Odctober—

keeps well.

Tarquin de Pyrenees. Large, pyriform,
green ; quality poor—great keeper.

Taylor Pear. Medium, roundish oblate,
green ; buttery, vinous, with yanilla flavor.
Early Winter. Va.

498

Tea, p. 279.

‘Theodore Van Mons, p. 267.

Thompson’s, p. 279.

Thuerlinck. Very large, but of little value.
Belgian.

Tillington. Small, obovate, dark green,
rough; coarse, of moderate quality. Oc-
tober. English.

Totten’s Seedling. Rather small, turbinate
pyriform, pale yellow; buttery, melting,
vinous, perfumed. Early October. Conn.

Triomphe de Jodoigne, p. 267.

Trout Pear. See Forelle.

Tyler. Small, turbinate, yellow; granular,
melting, brisk, vinous. October.

Tyson, p. 253-

Uvedale’s St. Germain. See Pound.

Upper Crust. Rather small, obovate, green,
partly russeted; buttery, melting, very
good. July at the South—not good
North.

Urbaniste, p 267.

Uwchlan, p. 257-

Vallée Franche. Medium, obovate, green-
ish yellow ; juicy, sweet, flavor rather poor.
Early September.

Van Assche, p. 279.

Van Buren. Large, obovate, yellow with a
blush ; crisp, sweet, perfumed. Handsome
—of moderate quality. An excellent culi-
nary sort. New Haven, Conn.

Van Marum. Large, pyriform with a long
neck, bronze colored ; coarse, fibrous, not
juicy, pleasant—baking. Late au-
tumn.

Van Mons Leon le Clerc, p. 268.

Vauquelin. Rather large, obovate; juicy,
sub-acid. Winter.

Verte Longue. See Long Green.

Verte Longue of Angers, p. 268.

Vezouziere. Rather small, roundish oval,
yellowish ; juicy, melting, sweet, agreeable.
September.

Vicar of Winkfield, p. 290.

Vicompte de Spoelberch, p. 293.

Virgalieu. See White Doyenné.

Wadleigh. Rather small, roundish obovate,
yellow; melting, juicy, very good. Early
September. N. H.

Walker’s Seedling, p. 280.

Washington, p. 280.

Waterloo. See Duc de Brabant.

Descriptive List and Index—Pears.

Wendell. Medium, pale yellow, often with
a red cheek; melting, juicy, not rich.
Late August. Belgian.

Westcott, p. 281.

Wharton’s Early. Rather large, obovate py-
riform, yellowish green; melting, juicy,
sweet. Late August.

Wheeler. Medium, roundish obovate, yel-
lowish green ; coarse, sweet, juicy, per-
fumed. Early September. R. I.

White’s Seedling. Medium, roundish obo-
vate, greenish yellow ; juicy, good. New
Haven, Conn.

Wiest. Medium, roundish oval, green ;
melting, sub-acid, pleasant. September.
Pa.

Wilbur, p. 281.

Wilkinson, p. 281.

Williams’ Early. Small, roundish turbinate,
bright yellow, dotted red; juicy, rich,
slightly musky. EarlySeptember. Mass.

William Edwards. Medium, obtuse pyri-
form, yellow, thickly dotted; buttery,
sweet. September. Conn.

Williams’ Bronchrétien. See Bartlett.

Williamson. Medium, obovate, rich yel-
low, thickly dotted ; fine grained ; juicy,
rich. Oétober. L. I.

Willermoz, p. 290.

Wilmington, p. 268.

Wilkinson, p. 281

Windsor. See Summer Bell.

Winship’s Seedling. Medium, conic pyri-

form, yellow ; juicy, pleasant. Late Sum-
mer. Mass. j
Winter Bergamot. See Easter Berga-
mot.

Winter Nelis, p. 291.

Winter Seckel. Medium, oblate, yellow-
ish brown, partly russeted ; juicy, rich,
sweet, aromatic. February. Va.

Wolaston. See Glout Morceau.

Wredow. Medium, oblate approach-
ing pyriform, greenish yellow and rus-
set; juicy, melting, rich, vinous. Odcto-
ber.

Yat. Small, turbinate, brown russet ; jui-
cy, perfumed—rots at core. Septem-
ber.

Yellow Butter. See White Doyenné.

York Bergamot. See Autumn Berga:
mot.

Zephirin Gregoire, p. 294.

Descriptive List and Index—Plums.

Zephirin Louis Gregoire. Medium, turbi-
nate, yellow with a red cheek; very
juicy, slightly perfumed. Decem-
ber.

499

Zoar Beauty. Medium, pyriform, ight yel-
low, with a red cheek; partly melting,
sweet, moderately good—rots at core,
August. Ohio.

PLUMS.

Abricotée Rouge. Medium, oval, red and
violet ; sweet, dry, poor.

Agen Datte. See Prune d’Agen.

Albany Beauty, p. 350.

Amber Primordian. See Primordian.

American Wheat. Small, roundish, pale
blue ; juicy, sweet. Late August. Great
bearer.

American Yellow Gage.
low Gage.

Angelina Burdett. | Medium, round, nearly
black, thickly dotted; rich, excellent.
English. September.

Apple Plum. Medium, roundish, reddish
purple ; slightly coarse, sprightly. Sep-
tember. Mass,

Apricot, p. 350.

Autumn Gage, p. 350.

See Prince’s Yel-

Beekman’s Scarlet. See Lombard.

Belgian Purple. Medium, roundish, purple ;
a little coarse, juicy, sweet, rich. Sep-
tember.

Belle de Septembre. Very large, oval, red-
dish brown—culinary. Od¢tober.

Bingham, p. 351.

Black Damask. Medium, roundish, green-
ish yellow; juicy, sweet, rich. August.

Black Damson. See Damson.

Black Imperial. See Bradshaw.

Black Morocco. See Morocco.

Bleecker’s Gage, p. 350.

Bleecker’s Scarlet. See Lombard.

Blue Gage. Small, round, dark blue;
slightly acid ; moderately rich. Of little
value. August.

Blue Holland. See Holland.
Blue Imperatrice, p. 337.

Blue Perdrigon.
purple ;
August.

Bolmar; or, Bolmar’s Washington.
Washington.

Bradford Gage. See Green Gage.

Bradshaw, p 337-

Brevoort; or, Brevoort’s Purple Bolmar,
p- 338.

Bricetta. Medium, roundish oval, yellow
dotted red; juicy, rich, very good. Sep-
tember.

Bruyn Gage. See Green Gage.

Buel’s Favorite, p. 351.

Burgundy Prune. Medium, ovate, necked,
reddish black ; juicy, rich, pleasant—free-
stone. September.

Burrette’s. Large, long oval, dull yellow;
melting, sweet, aromatic. September.

Bayfield. Small, round, light yellow—good.
Clingstone. August

Medium, oval, reddish
flesh firm, sugary—clingstone.

See

Caledonian. See Goliath.

Catalonian. See Primordian.
Cherry, p. 3338.
Cheston. Rather small, oval, dark purple ;

flesh firm, sweet,
July and August.

Cloth of Gold. See Drap d'Or of Esperin.

Coe’s Golden Drop, p. 351-

Coe’s Late Red, p. 339.

Columbia ; or, Columbian Gage, p. 339.

Corse’s Admiral. Rather large, oval, light
purple ; juicy, sprightly, moderate flavor.
September. Montreal.

Corse’s Field Marshal. Rather large, oval,
purplish red; juicy, sub-acid. August
Montreal.

sprightly—freestone.

500 Descriptive List

Corse’s Nota Bene, p. 339-
Cruger’s Scarlet Gage; or, Cruger’s Seed-
ling, p. 339:

D’Agen. See Prune d’Agen.

Damask. See German Prune.

Damson, p. 339-

Dana’s Yellow Gage, p. 351-

De Delice, p. 339.

De Montfort, p. 340.

Denniston’s Albany Beauty, p. 350.

Denniston’s Red, p. 340.

Denniston’s Superb, p. 351.

Diamond. Very large, oval, black; coarse,
acid, dry. September.

Diaprée Rouge. See Red Diaper.
Dictator. Very large, brownish
ple; rich, juicy, high flavored.

treal.

Domine Dull, p. 340.

Downton Imperatrice, p. 351.

Drap d’Or, p. 351.

Drap d’Or of Esperin, p. 351.

Duane’s Purple, p. 340.

Dunmore. Small, ovate, green becoming
yellow ; juicy. sweet, aromatic—freestone.
October.

Dutch Prune.

Dutch Quetzen.

pur-
Mon-

See Domine Dull.
See Domine Dull.

Rather small, roundish, red-
sweet, good—clingstone

Early Cross.
dish purple ;
August. Mass.

fiarly Damask. See Morocco.

Early Damson. See Damson.

Early Royal. See Royal Hative.

Early Royal of Nikita. Small, roundish,
reddish purple ; juicy, sweet, high flavored
—partly freestone. August.

farly Scarlet. See Cherry.

Early Tours, p. 3409.

Early Violet. See Early Tours.

Early Yellow. See Primordian.

Early Yellow Prune, p. 351.

Egg Plum. See White Egg.

Elfrey’s Prune. Small, oval, blue; sweet,
dry, firm—freestone. August.

Emerald Drop. Medium, long oval, yellow-
ish green ; clingstone. August.

English Wheat. Medium, roundish oval,
reddish purple; juicy, sweet, rich—cling-
stone. August.

Fellenberg, p. 340.
Flushing Gage. See Imperial Gage.

and Index—Plums.

Foote’s Early Orleans. Medium, roundish,
oval, black; early, good, not rich, hardy
productive. Mass.

Fotheringham, p. 340.

Franklin. See Washirgton.

Frost Gage, p. 341.

Fulton, p. 352.

Galbraith. Large, oval, purple ; very good,
Growth straggling. A valuable early
sort.

German Gage. See Bleecker’s Gage.

German Prune, p. 341.

General Hand, p. 352.

Gifford’s Lafayette. Medium, oval, purple ;
juicy, not rich. August.

Golden Cherry Plum. See Cherry.

Golden Gage. See Coe’s Golden Drop,

Goliath, p. 341.

Green Gage, p. 352.

Gundaker Prune. Medium, oval, purple ;
high flavored. Good bearer. Pa.

Guthrie’s Apricot. Medium, roundish oval,
yellow, crimson dotted; coarse, juicy,
sweet, not rich. August.

Guthrie’s Late Green. Medium, round, yel-
low; sweet, rich, rather dry. September.

Guthrie’s Topaz. Medium, oval. necked,
rich yellow ; juicy, sweet, pleasant, not
rich. September. Scotch.

Gwalsh. Large, oblong oval, deep purple ;
coarse, sweet, pleasant. September.

Hampton Court. See Early Orleans.

Hartwiss Yellow Prune. Medium, oval,
waxen yellow; rich, sub-acid, fine. Sep-
tember. German.

Henry Clay, p. 352.

Highlander, p. 341.

Holland Prune. Roundish, purple ; sweet,
pleasant—freestone. September.

Horse Plum. Medium, oval, purple ; dry,
rather acid—freestone. August.

Howard’s Favorite, p. 353-

Howell’s Early, p. 341.

Howell’s Large. See Nectarine.

How’s Amber. Medium, roundish, light
red; coarse, juicy—clingstone. Septem:
ber.

Hudson Gage, p. 353-

Huling’s Superb, p. 353-

Ickworth Imperatrice, p. 341.
Imperial Gage, p. 353.
Imperial Ottoman, p. 354.

Descriptive List and Index—Plums.

Imperial Violet. See Red Magnum Bo-

num.
Imperiale Rouge. See Red Magnum Bo-
num.
Imperatrice. See Blue Imperatrice.

Isabella, p. 342.

Italian Damask, p. 342.

Italian Prune. See Fellenberg.
Ives’ Seedling, p. 354.

Jaune Hative. See Primordian.
Jefferson, p. 354.
Judson, p. 342.

Keyser’s Plum.

Kirke’s, p. 342.

Knight’s Large Drying. See Large Green
Drying.

See Huling’s Superb.

Lady Plum. Small, oval, light yellow,
spotted red; acid—freestone. Septem-
ber. Great grower and bearer—culinary.
Albany, N. Y.

Langdon’s Seedling. Rather large, round-
ish oval, reddish purple ; juicy, sub-acid,
mostly clingstone. August. Conn.

La Royale. See Royale.

Large Early Damson. See Horse Plum.

Large Green Drying. Large, round, green-

ish yellow; rich, very good. September.
English.

Lawrence’s Favorite; or Lawrence’s Gage.
Pp. 355

Leipzic. See German Prune.

Lewiston Egg. Medium, oval, pale yellow ;
quality moderate. August.

Little Queen Claude. See English Yellow
Gage.

Lombard, p. 342.

Long Scarlet. Medium, oblong obovate,
red; acid, ripening sweeter—clingstone.
August.

Lucombe’s Nonsuch, p. 355.

Madison, p. 355:

Magnum Bonum. See White Egg.

Mamelonnee. Medium, oval witha distinét
neck, tapering to apex, light green ; sweet,
pleasant, mild, not rich—freestone. Early
August. French. Valuable for its earli-
ness.

Manning’s Long Blue, p. 342.

Marten’s Seedling. Large, oblong, yellow ;
brisk, sprightly flavor—freestone. Sep-
tember. Schenectady, N. Y.

501

McLaughlin, p. 355.

Meigs, p. 342.

Mimms. See Red Diaper.

Mirabelle, p. 356.

Mirabelle Tardive. Small, roundish oval,
greenish yellow ; sweet, juicy, agreeable—
freestone. Great bearer—hangs long. Oc-
tober.

Miser Plum. See Cherry.

Monroe ; or, Monroe Egg, p. 356.

Monsieur Hatif. See Early Orleans.

Morocco, p. 343.

Mulberry, p. 356.

Myrobolan. See Cherry.

Neaétrine, p. 343.
Nelson’s Victory, p. 356.
New York Purple. See Brevoort’s Purple.

Old Orleans; or, Orleans, p. 343.
Orange, p. 357-

Orleans, Early, p. 343.

Orleans, Smith’s, p. 348.

Parsonage, p. 357.

Peach Plum, p. 343.
Penobscot. Large, oval,
pleasant—clingstone. September. Me.
Peoly’s Early Blue. Medium, oblong,
dark blue; flesh yellow, pleasant—cling-

stone. August.

Peters’ Yellow Gage, p. 357.

Pond's Purple. See Pend’s
(American).

Pond's Seedling, p. 343.

Pond’s Seedling of Massachusetts, p. 344.

Précoce de Bergthold, p. 357.

Précoce de Tours. See Early Tours.

Primordian, p. 357.

Prince Englebert, p. 344.

Prince of Wales. Large, round, slightly ob-
long, reddish purple; sweet, sprightly,
not rich—clingstone. September.

Prince’s Imperial Gage. See Imperial
Gage.

Prince’s Orange Egg. Rather large, oval,
yellow; coarse, sprightly, not rich. Sep-
tember.

Prune d’Agen, p. 344.

Prune d’ Allemagne.

Prune d’Ast. See Prune d’ Agen.

Prune dela St. Martin. See Coe’s Late Red.

Prune de Louvain. Large, ovate, necked,
deep purple ; coarse, melting, pleasant—
freestone. August.

yellow; sweet,

Seedling

See German Prune.

502 Descriptive List

Prune d’CEuf. See Egg Plum.

Prune, Manning’s Long Blue, p. 342.

Prune Péche. See Peach Plum.

Prune Suisse. See Fellenberg.

Purple Damson. See Damson.

Purple Egg. See Red Magnum Bo-
num.

Purple Favorite, p. 344.

Purple Gage, p. 345.

Quackenboss, p. 345-

Queen Mother. Small, round, pale red and
purple ; sweet, rich—freestone. Septem-
ber. English.

Quetsche. See German Prune.

Red Diaper, p. 345.

Red Gage, p. 346.

Red Magnum Bonun, p. 346.

Reine Claude. See Green Gage.

Reine Claude de Bavay, p. 357.

Reine Claude Diaphane. Medium, round-
ish, clear green, shaded red ; juicy, sweet,
aromatic. September. French.

Reine Claude d’O@obre. Small, roundish,
greenish yellow; juicy, rich—freestone.
October.

Reine Claude Rouge. Very large, roundish
oval, red and purple; rich, slightly acid,

aromatic. September.
Reine Claude Violette. See Purple
Gage.

Reizenstein’s Yellow Prune. Medium, oval,
slightly necked, yellow ; juicy, pleasant—
clingstone. September. Italian.

Rhinebeck Yellow Gage. Large, oval, yel-
low; coarse, sweet, pleasant—clingstone.
September. Rhinebeck, N. Y.

Rivers’ Early Favorite, p. 346.

Rivers’ Early Prolific. Medium, roundish
oval, reddish purple ; juicy, sweet, plea-
sant—freestone. August. English.

- Roe’s Autumn Gage. See Autumn Gage.

Royale, p. 346.

Royal Hative, p. 347.

Royal Tours, p. 347.

Saint Catherine, p. 358.

Saint Cloud. See Goliath.

Saint Martin’s Quetsche, p. 358.

Saint Martin Rouge. See Coe’s Late Red.
Saint Maurin. See Prune d’ Agen.

Scarlet Gage. See Long Scarlet.

Schuyler Gage, p. 358.

Schenectady Catherine, p. 347.

and Index—Plums.

Sea. Small, roundish, brownish pzrple
flesh greenish yellow, sweet, juicy—free-
stone. August.

Semiana. Medium, oval, necked, deep pur-
ple ; flesh juicy, sub-acid, moderately rich.
Distiné&t from Blue Imperatrice, which
see.

Sharp’s Emperor, p. 348.

Shailer’s White Damson. See White Dam-

son.
Sheen. See Fotheringham.
Siamese. Medium, obovate, pale yellow ;

Fruit
Sep-

juicy, sprightly, of moderate flavor.
often in pairs—tree a great bearer.
tember.

Sloe. Ornamental, sometimes used for
stocks. Isa distinct species (Prunus Spz-
nosa). The fruit is smalland black ; of-
ten called Blackthorn.

Small Green Gage. See Yellow Gage. Eng-
lish.

Steer’s Emperor.

Suisse, p. 348.

Sucrin Vert. See Green Gage.

Sweet Dainson. See Damson.

Swiss Plum. See Suisse.

See Goliath.

Thomas, p. 349.

Trouvée de Voueche.
oval, violet ;
August.

Turkish Quetsche.

Medium or small,
juicy, sweet, very good.

See German Prune.

Vert Bonne. See Green Gage.

Victoria, p. 349.

Virgin. Medium, roundish, reddish purple ;
very juicy, sweet, very good. September.

Violet. See Blue Imperatrice.

Violet de Tours. See Early Tours.

Violet Diaper. See Cheston.

Violet Perdrigon. See Blue Perdrigon.

Violet Queen Claude. See Purple Gage.

Violette Hative. See Early Tours.

Wangenheim, p. 349.

Washington, p. 358.

Wax, p. 359-

White Apricot. Medium, roundish, yellow ;
flesh firm, pleasant—clingstone. August.

White Damson, p. 358.

White Egg, p. 358.

White Empress. See White Imperatrice.

White Gage. See Imperial Gage.

White Holland. See White Egg.

White Imperial. See White Egg.

Descriptive List and Index—Raspberries.

White Imperatrice. Medium, obovate,
bright yellow; juicy, crisp, sweet, trans-
lucent—freestone. September.

White Magnum Bonum. See White Egg.

White Mogul. See White Egg.

White Perdrigon. Medium, oval, pale
greenish yellow; sweet—clingstone. Au-
gust.

White Primordian. See Primordian.

Wilkinson. Medium, oval, slightly necked,

reddish purple ; firm, sweet, not high fla-
vored. September.

Wilmot’s Green Gage. See Green Gage.

503

Wilmot’s Late Orleans. See Goliath.

Winter Damson. See Damson.

Woolston’s Black Gage. Small, round
dark, rich. September.

Yellow Apricot. See Apricot.

Yellow Egg. See White Egg.

Yellow Gage, English, p. 359.

Yellow Gage, Prince’s, p. 359-

Yellow Magnum Bonum. See White Egg.
Yellow Perdrigon. See Drap d’Or.

Zwetsche. See German Prune.

RASPBERRIES.

Allen s, p. 433.

American Black, p. 433.

American Red, p. 433-

American White. See American Black.
Antwerp, Hudson River, p. 435.
Antwerp, Red, p. 436.

Barnet, p. 433-

Belle de Fontenay, p. 433-

Belle de Palluau. Large, firm, excellent—
canes vigorous, productive. Promising.
New.

Black Raspberry. See American Black.

Brincklé’s Orange. See Orange

Burley. See Red Antwerp.

Catawissa, p. 433-

Clarke. Red, juicy, sweet, excellent ; canes
vigorous, productive—rather soft for mar-
ket. Conn. New.

Col. Wilder, p. 434-

Common Black Cap.
Black.

Cope, p. 434-

Cornwall’s Prolific.

Cretan Red, p. 434.

Cushing, p. 434.

See American

See Barnet.

Doolittle See American

Black.

Black Cap.

Duhring. A seedling of the Hornet, which
it resembles, but is rounder, better in qua-

lity, hardier, and a few days earlier.
Phila. New,

Emily, p. 434.
Fastolff, p. 434.
Franconia, p. 434.
French, p. 434.
Fulton, p. 435.

Gen. Patterson, p. 435.
Hornet, p. 435.

Knevett’s Antwerp. See Red Antwerp.
Kneyett’s Giant, p. 435.

Large Fruited Monthly, p. 436.

Magnum Bonun,, p. 436.

Merveille de Quatre Saisons ; or, Marvel of
Four Seasons, p. 436.

Northumberland Fillbasket, p. 436.

Ohio Everbearing, p. 436.
Orange, p. 436.

504

Philadelphia, p. 436.
Pilate, p. 436.

Red Antwerp, p. 436.

Thunderer, p. 436.
True Red Antwerp. See Red Antwerp.

Victoria, p. 436.

Descriptive List and Index—Strawberries.

Vice President French. See French.

Walker, p. 436.

White Antwerp. See Yellow ditto,
White Transparent, p. 436.
Woodward, p. 436.

Yellow Antwerp, p. 437.

STRAWBERRIES.

Aberdeen. See Roseberry.

Admiral Dundas. Large, irregular, pale
scarlet ; firm, good, not rich. English.

Agriculturist, p. 416.

Ajax. Large, ovate, dark ; good. English.

Albion White, p. 416.

Alice Maude, p. 417-

American Scarlet. See Hudson.

Atkinson’s Scarlet. See Grove End Scar-
let.

Austin Shaker, p. 417.

Austrian Scarlet. See Duke of Kent.

Belle Bordelaise, p. 424.
Belle de Vibert. Large, conic, crimson ;

handsome, firm, not rich, productive.
Foreign.
Bicolor. Medium, oblong, crimson, sweet,

good. Dwarf. Produétive.

Bishop’s Orange, p. 421.

Black Imperial. See Black Prince.

Black Prince, p. 422.

Black Roseberry. Medium, roundish, dark
red or purplish ; pleasant—moderate bear-
er. English.

Boston Pine, p. 417.

Brewer’s Emperor. Medium, ovate, dark
red ; good. English.

Brighton Pine, p. 417.

British Queen, p. 417.

Brooklyn Scarlet, p. 417.

Burr’s New Pine, p. 422.

Burr’s Seedling. Medium, scarlet, pleasant
—hardy, productive. Ohio.

Bush Alpine, p. 424.

Foreign.

Caleb Cope.
good.

Captain Cook. Large, resembling British
Queen, but smaller, color dark ; rich.

Chili, p. 425.

Chorlton’s Prolific, p. 417.

Cleveland. Large, cockscombed and coni-
cal, deep red; firm, rich, delicious. Sta-
minate. Ohio.

Col. Ellsworth, p. 417.

Columbus. Large, roundish, dark red ; ten-
der, sweet. Hardy, productive. Ohio.
Cox’s Seedling. Large, light red, irregu-

lar ; rather acid. Late. English.

Crimson Cone, p. 422.

Crimson Favorite. Large, round conic,
crimson ; flavor fine—unprodudtive.

Crystal Palace. Large, conical, regular,
glossy scarlet ; flesh firm, fine grained,
juicy, high flavored. English.

Cushing, p. 417.

Cutter, p. 417.

Large, pointed, scarlet ;

Deptford Pine Large, wedge-shaped,
bright glossy scarlet ; solid, rich, sub-acid.
English.

Diadem, p. 422.

Downer’s Prolific, p. 417.

Downton. Medium, ovate, with a neck,
dark purplish scarlet ; good flavor—poor
bearer. English.

Duc de Brabant.
good flavor. Early. Belgian.

Duke of Kent. Small, scarlet ; clear, rich
acid. Very early. Superseded.

Large, conical, scarlet ;

Descriptive List and Index—Strawberries.

Dundee. Medium, roundish, scarlet ; firm,
rich, acid.
Dutchberry. See Crimson Cone.

Early Virginia. See Large Early Scarlet.

Eberlein’s Seedling. Medium, conical, dark
scarlet ; sweet, early, productive. American.

Elenora. Large, conical, scarlet ; acid,
poor bearer. English.

Eliza (Myatt’s). Large, obtuse conical, glossy
scarlet ; excellent, not productive. English.

Emma, p. 417.

English Red Wood. See Red Wood.

Fillbasket. Very large, roundish, dark scar-
let, handsome—good bearer.

Fillmore, p. 422.

French’s Seedling, p. 417.

Gen. Scott. Large, roundish, scarlet ; not
rich ; vigorous, productive.

Genesee, p. 418.

Georgia Mammoth, p. 418.

Germantown. Large, regular, roundish coni-
ca, dark crimson; rather firm, sweet,

rich. Proves to be Hovey.
Globe. Large, round, scarlet ; excellent.
English.

Golden Seeded. Large, dark, early. Suc-
ceeds well in some places.

Goliath, p. 418.

Green Prolific, p. 422.

Green Strawberry. Small, round, whitish,
tinged reddish brown; flesh solid, green-
ish, juicy, rich. Late.

Grove End Scarlet. Medium, round, scar-
let ; acid. Early. English.

Hautbois, p. 424.

Hooker, p. 418.

Hooper’s Seedling. Medium, conical, deep
crimson ; rich, sweet. English.

Hovey’s Seedling, p. 422.

Hudson, p. 422.

Huntsman. Large, roundish, scarlet ; poor.
Productive.

Towa, p. 418.

Jenny Lind, p. 418.
Jenny’s Seedling, p. 423.
Jucunda, p. 418.

Keen’s Pistillate. Medium, conical, dark
red; acid, sprightly. English.

505

Keen’s Seedling, p. 419.

La Constante, p. 419.

Ladies’ Pine. Small, round, pale red; ex-
cellent. Canada. Pistillate.

Large Early Scarlet, p. 419.

Late Prolific. Medium, scarlet; good, pro-
ductive. Late.

Le Baron, p. 419.

Lennig’s White. Large, excellent, healthy

4

productive. New.

Longworth’s Prolific, p. 419.

Mammoth. Large, roundish, crimson ;
poor, unproductive. English.

Marguerite. Large, long conic, pale scar-
let; rather insipid, handsome, showy—
feeble grower.

Marylandica. Large, dark crimson ; firm.
Staminate. Md.

McAvoy’s Extra Red, p. 423.

McAvoy’s Superior, p. 423:

Melon. Medium, round, dark; worthless.
Scotch.

Methven Scarlet. Large, roundish, dull
scarlet; soft, of poor flavor—discarded.
English.

Monitor, p. 419.

Monroe Scarlet, p. 423.

Montevideo Pine. Large, conical, late.

Staminate. L. I.
Mottier’s Seedling. Large; acid, produc-
tive.

Moyamensing, p. 423.
Necked Pine, p. 423.

Old Pine. Medium ; conical with a neck,
scarlet ; solid, juicy, rich.

Omer Pacha. Large, roundish, bright red ;
solid, juicy, sweet. Strong and _ prolific,
Foreign.

Orange Prolific, p. 423.

Peabody, p. 423.

Pennsylvania, p. 423.

Prince Albert. Medium, conical, dark crim-
son ; rich, not productive. English.

Prince of Orleans. Medium, roundish,
dark—poor bearer.

Prince of Wales. Large, glossy red ; solid,
delicate, acid. English.

Prince’s Climax, p. 423.

Prince’s Magnate. Large, round, scarlet ;
rich ; productive, hardy, vigorous. L. I.

22

506

Prolific, p. 424.

Profuse Scarlet. Medium, scarlet ; produc-
tive.

Pyramidal Chilian, p. 419.

Red Alpine, p. 424.

Red Bush Alpine, p. 424.

Red Wood, p. 424-

Richardson’s Early.
crimson ; good —early.
tive.

Richardson’s Late. Large, roundish, scar-
let ; sprightly, good.

Rival Hudson, p. 423.

Roseberry. Rather small, ovate, scarlet—
poor bearer. English.

Ross, Pheenix, p. 419.

Ruby. Medium, ovate, bright red ; juicy,
rich, excellent, not very hardy. English.

Russel, p. 423.

Medium, conical,
Unproduc-

Scarlet Cone, p. 424.
Scarlet Melting. Medium, conical, scarlet ;
tender, not rich—produttive.
Scarlet Nonpareil. Large, roundish conical,
brig!.t red; rich, high flavor. English.
Schiller. Medium, conical, dark red ; rich,
sub-acid. Unproductive. German.

Scott’s Seedling, p. 420.

Sir C. Napier. Large, roundish cocks-
combed, scarlet ; musky. English.

Sir Harry. Large, cockscombed, dark red ;
solid, juicy, very good. English.

Descriptive List and Index—Strawberrics.

Southborough Seedling. Medium, ovate.
conic, scarlet; firm, mild, rich, English.
Swainstone’s Seedling. Large, ovate,
light glossy scarlet ; very good. A poor

bearer. English.

Triomphe de Gand, p. 420.

Trollop’s Victoria. See Victoria.

True Chili. Large, ovate, red; flesh firm,
sweet ; of indifferent flavor. Late.

Unique Scarlet. Large, light scarlet ; sweet,
rich. Poor bearer.

Vicomtesse Hericart de Thury, p. 420.
Victoria, p. 420,

Walker’s Seedling, p. 420.

Washington. See Iowa.

Western Queen, p. 424.

White Alpine, p. 424.

White Bush Alpine, p. 424.

White Wood, p. 424.

Willey, p. 424.

Wilmot’s Superb. Large, roundish, scarlet ;
coarse, not rich. English,

Wilson’s Albany, p. 421.

Yellow Chili. Very large, irregular, yellow
with a brown cheek; flesh very firm, ra-
ther rich.

York River Scarlet. See Hudson.

Young's Seedling. See Germantown,

GENERAL INDEx.

Apex of fruits, 169,
Aphis, 147.
how destroyed, 148.
Apples, 177.
budding, 177.
description of varieties, 188.
grafting, 185.
nursery management of, 177.
pruning, 184.
root-grafting, 177.
Apple bark-louse, 14S.
how destroyed, 149.
Apples, dwarf, 136, 187.
Apple-worm, description of, 147.
remedy for, 147.
Apricots, 331.
description of varieties, 332.
Axis of fruits, 169.

Base of fruits, 169.

Blackberries, culture of, 427.
pruning, 427.

Black-knot, remedy for, 150.

Blight, 157, 160.
remedies for, 159.
theories accounting for, 158.

Borers, description of, 145.
how destroyed, 147.

Budding, 18, 39, 40, 138.
limits of, 42.
modes of, 41.
requisites for, 41.
time for, 41, 139-

Buds, fruit and flower, 13, 166.
adventitious and latent, 15.
artificial production of, Sr.
pruning away. 14.

Calyx of flowers, 19.
Canker-worm, described, 149.
remedy for, 150.
Caterpillar, orchard, 144.

remedy for, 145.
Cherries, culture of, 360.

Cherries, budding, 361.

dwarf, 362.

grafting, 361.

pruning, 361.

soil for, 361.

when to plant the seed, 360.
Cherry-slug, how to repel, 151.
Cleft-grafting, 34.
Climate, changes wrought by, 187.
Collar of the plant, 12
Corolla of flowers, 19.

Cultivation of fruit trees. 70, 133, 183.

arrangement to facilitate, 76.
Curculio, description of, 152.

apparatus for destroying, 153.

remedies for, 153.

swine for devouring, 155.
Currant, culture of, 426.

pruning, 426.
Currant-worm, described, 156.

mode of destroying, 157-
Cuttings, when and how to make, 28.

Depredators, 186.

Enclosures, 49.

Flea-beetle, how to destroy grape vine, 157.

Flowers, parts of, 19.
Fruit culture, advantages of, 7, 9.
profits of, 8.
Fruit, forms of, 169.
texture of, 173.
flavor of, 174.
quality of, 174.
Fruit gardens, plans of, 77, 129, 130.
Fruit room, description of, 119.

I'ruit trees, time required to bear, 8, 132.

distances for planting, 68.
digging, 140.

implements for packing, 140.
packing, 141.

pruning, 78.

renovating, 75.

508 General Index.

Fruit trees, saving mice-gnawed, 38.

transplanting, 57.
watering, 63.

Fruit, assorting, 111.
gathering, 108.
packing, 111.
thinning, 107.

Fruits to supply a family, 127.

Gathering fruit, 108.
mode of, 108.
time for, 110.
Germination, process of, 10.
Glossary of terms, 510.
Gooseberries, culture of, 426.
remedy for mildew of, 162.
Grafting trees, 17, 32, 35, 138, 185.
limits of, 42.
requisites, 32.
time for, 36.
Grafts, restoration of, 38.
cutting, 36.
Grape-houses, 393, 396.
Grape-mildew, remedy for, 163.
Graperies, roofs for, 394.
Grape cuttings, 379.
Grapes, remarks on. 376.
culture of, 377.
description of varieties, 399.
grafting, 383.
layering, 377-
pruning, 388.
training, 384.
transplanting, 384,
trellis for, 385.

Hedges for enclosures, 49.
trimming, 51, 53-

Implements. 97.

Insects, destruction caused. by, 144.
aphis, 147.
apple bark-louse, 148.
apple-werm, 147.
borer, 145. «
canker-worm, 149.
caterpillar, 144.
cherry-slug, 151.
curculio, 152.
currant-worm, 156.
grape vine flea-beetle, 157.
peach-worm, 150.
rose-bug, 156.
thrips, 157-

Keeping fruit, requisites for, 117
plan of room for, 119.
apples, 118.
grapes, 119.
pears, 118,

Labels, 103.

Layering grapes, 377.

Layers, 39.

Leaves, color of, 167.
forms of, 166.
functions of, 16.
parts of, 15, 166.

Manures, how to use, 45.
Mildew of the gooseberry, 162.
of the grape, 163.
Monthly calendar of work, 449.

Mulching, 64.

Nectarines, culture of, 302, 328.
description of varieties, 328
Nurseries, laying out, 134.
management of, 133.
seeds and stocks of, 134.
soil for, 133.
shelter for, 134.

Orchards, cultivating, 75.
laying out, 55, 182.
management of, 76.
preparing ground for, 54.
registering, 68.
when to manure, 76.

Packing fruit, 111.
impletnents used in, 112.
apples, 112.
grapes, 112.
pears, 112.
strawberries and small fruits, 115.
Peach-mildew. remedy for, 162.
Peach trees, winter protection for, 311.
worm, how to destroy, 150.
Peaches, remarks on, 302.
budding, 304.
description of varieties, 312.
plum stocks for, 305.
propagation of, 303.
pruning, 307.
training, 307.
transplanting, 306.
raised in pots, 308.
ripened by fire heat, 310.
Pear, dwarf, 236.

General Index. 509

Pear, pruning, 238.
training, 239.
varieties of, 237-
Pears, budding, 236.
description of varieties, 250.
different forms of, 24r.
grafting, 296.
leaf blight of, 234.
propagation of, 234.
raising seedlings, 235-
wintering seedlings, 235.
Pistils of flowers, 20. ;
Plants, production of varieties, 22.
Plums, budding, 336.
description of varieties, 337-
grafting, 336.
soil for, 337-
Preserving fruit by artificial means, 121.
by canning, 121.
by drying, 125.
Pruning, directions for, $4.
fruitfulness affected by, 8r.
form of trees given by, 82.
principles and practice of, 78, 184.
summer, 82.
time for, 80.
apple orchards in bearing, 91.
the cherry, 94.
dwarf-apples, 91.
nursery trees, 83.
old trees, 183.
the plum, gr.
the peach, 92.
the quince, 95-
roots, 95-
single shoots, 83.
tops of trees, 78.
young trees, 78, 85.
Pyramids, 87.

Rabbits, how to repel, 186.

Raspberries, propagation of, 432.
pruning. 432.

Root-grafting, 12, 36, 138.

Roots, parts of, 12.

Rose-bug, remedy for, 156.

Runners, 13.

Saddle-grafting, 35.

Seedlings, transplanting, 137-
time for setting out, 138.
Seeds, apple, 134.
cherry, 136.
planting, 137-
washer for apple, 135-
Select lists of fruits, 439.
Shoots, color of, 165.
different kinds of, 164.
Shrubs, 13.
Soils, changes wrought by, 187.
treatment of, 44, 70.
Stamens, 20.
Stocks for fruit trees, 134.
Strawberries, cultivating, 411.
description of varieties, 416.
selecting varieties of, 414.
transplanting, 412.
Suckers, 13, 32.

Terms used in describing fruits, 164.
Thrips, remedy for, 157-
Transplanting, how done, 57, 183.
preparing roots for, 60.
preservation of roots for, 58.
requisites for success in, 66.
season for, 64.
trees received from a distance for, 64
Trees, digging, 140.
distances for planting, 68.
implements for packing, 141.
leading principles of the growth of, 10
process of growing, 16.
packing, 140.
pruning, 78.
renovating, 75.
saving mice-gnawed, 38.
stem and branches of, 13.
structure of, 11.
transplanting, 57-
watering, 63.

Vineyards, soil for, 392.
Whip-grafting, 33.

Yellows in the peach, 161.

GH OS Sadak v

Of the more common terms used in Fruit Culture.

Acute. sharp or angular.

Acuminate, drawn out to a point.

A lburnunt, the sap-wood, as distinguished from the heart-wood.

A fex, point, the part of a fruit furthest from the foot-stalk.

Base, lower end, or that portion of a fruit, stalk, or part ofa plant, nearest the supporting
part or root.

Basin, the hollow or depression at the apex or crown of a fruit, surrounding the calyx.

Bezi, a wilding, or natural seedling.

Beurré, a buttery pear.

Border, artificial bed of enriched earth.

Callus, ring or swollen portion formed at the base of a cutting by the descending
cambium.

Calville-shaped, much ribbed, as applied to apples.

Calyx, the outer or green leaves of a flower, which 1emaining on the apex of a pear or
apple, are often denominated the eye.

Cambium, the soft, newly forming wood beneath the bark.

Canes, long, bearing shoots; applied to grapes and raspberries.

Clipping, trimming down to some definite shape.

Colmar-shaped, pyriform or pear-shaped, with a rather slender neck and large body.

Conical, tapering regularly towards the apex.

Cordate, heart-shaped.

Cockscomb, applied to the form of strawberries when much compressed at the sides.

Crenate, notched or cut like rounded or blunt saw teeth.

Crown, the part ofa fruit furthest from the foot-stalk or base.

Curculio, the insect which stings young fruit.

Dwarfs, trees made diminutive by grafting or budding upon stocks of small growth.

Espalier, a tree trained flat upon a trellis.

En quenouille, training to produce fruitfulness by tying the branches downwards.

Fibrous roots, the smaller, branching, or thread-like roots.

Forcing, the early ripening of fruits by artificial heat under glass.

Fore-right shoot, the terminal shoot of a branch.

Head back, to cut off the limbs ofa tree, part way down.

Head down, to cut off the entire limbs or branches of a tree, or to cut down to an
inserted bud.

Inflorescence, the manner in which the flowers are borne.

Lay-in, applied to selecting and fastening to a trellis or wall, new branches or shoots.

Lay-in by the heels, ta bury the roots of trees temporarily in a trench.

Leading shoot, the longest or main shoot of a limb or tree.

Lofpping, cutting the branch down to the stem.

Maiden plant, a tree of one year’s growth from the bud or graft.

Mulching, covering the ground about a tree with straw or litter. to prevent drying.

Oblate, flattened, so that the shortest diameter is between the base and apex, like a flat
turnip.

Glossary. 511

Oboz'ate, reversed ovate, being largest from the foot-stalk or towards the apex.

Odtuse, rounded or blunt.

Ovate, egg-shaped, being the largest towards the foot-stalk.

Pedicel, the subdivision of a flower or fruit-stalk.

Peduncle, the flower or fruit-stalk.

Petals, flower-leaves, usually colored.

Petiole, \eaf-stalk.

Pinch-in, to stog the growth of a shoot by pinching off the tip.

Pippin, an indefinite term applied to various apples, differing in size, shape, color, and
flavor, but more particularly used for the Newtown Pippin.

Pomology, the science of fruits.

Pyramidal, like a pyramid, usually nearly similar to conical, but longer.

Pyriform, pear-shaped, having more or less a drawn-out neck.

Ringing, the removal of a ring of bark round a branch, to impede the descending sap.

Serrate, notched or cut like saw-teeth.

Shanking, a diseased shrivelling of the foot-stalks of grapes.

Shorten-in, to cut off more or less of the outer parts of shoots.

Sfongiole, the minute spongy extremity of a fibrous root,

Sfort, an unusual departure of variation in a new seedling.

SAur, a short stubby shoot, bearing fruit or fruit-buds.

Standard, a fruit tree in open ground, or not trained to a wall or trellis.

Stock, seedling tree which supports the inserted bud or graft.

Sto, to pinch or cut off the point of a shoot, to prevent its further extension in growth.

Strike, to emit roots.

Tap-root, the main or central descending root.

Trellis, an upright flat frame, for training fruit trees and grapes upon its face.

Wilding, a natural seedling.

Work, a term applied to the budding or grafting of trees

THE END.

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