Illustrated descriptive catalogue and price list of nuts, prunes and fruit trees, grapevices, small fruit, etc., 1888-89

Historic, archived document

Do not assume content reflects current
scientific knowledge, policies, or practices.

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DUPLICATE Yh

BARREN HILL NURSERIES.

Illustrated Descriptive Catalogue

ax» PRICE LIST o

Nuts, Prunes and Fruit Trees, |

GRAPEVINE oa oi OE RULE, Weare,

Second Generation Preeparturiens Walnut. °
(California-Grown.)
5 2 i oe P 2 : .
Followed by an Essay on Grafting the Walnut’? illustrated with eight
cuts representing Walnut Blossoms, Cions and Stock,
all of natural size.

PES AN D UP LANAS BY “MATIC. AS’ SiPECEAL I'v.

FELIX GILLET, Prorsreror.

NEVADA CITY, CALIFORNIA.
1888-89.

Entered according to Act of Congress in the year 1888, in the Office of the Librarian of Congress.
at Washington, by FELIX GILLET

GEO, SPAULD'NG & CO PRS. 44 SLAY ST. S. F

/

CAUTION!

We would caution our patrons against buying from agents purporting to be
ours, as we have no agents whatever throughout the State for the sale of our valu-
able kinds of Nut and Fruit Trees, such as ‘‘Second Generation” Prceparturiens,
Cluster and other rare sorts of Walnuts, Chestnuts, Prnnes and other Fruits.
Also beware of fraud, and don’t you get common and worthless kinds of English
Walnuts for Preeparturiens, Cluster and other choice sorts introduced by us into

California and the United States; also common varieties of Prunes for such as we j

advertise.

TERMS.

Our terms are invariably cash (and we intend to stick to that rule, not having
a stock large enough to warrant us in making credits for any amounts to anybody).
Remittances may be made, according to the amount of orders, by Express or Postal
Money Orders, Registered Letters, Bank Drafts and Express? Very small amouuts
(50 cents to $1.0U) can be sent in postage stamps of two and five cents.

A

“BARREN HILL.”

Much surprise has been manifested by a great many people at the strange and
plain name given to our popular and well-known nurseries, ‘‘BaRREN H1nn” The
fine system of roots and healthfulness of all trees and plants, as grown upon our
so-called ‘‘Barren Hill,” have intensified still more deeply the surprise of all, and
well could they exclaim: ‘‘ What’s ina uame!"’ Well, we couldn’t help it if our
place, before we made of it the beautiful spot that it is to-day, and one of the best
cultivated pieces of land in Northern California, was nothing but a rough, barren,
dismal-looking place, sprinkled all over with a bountiful supply of Pine and Cedar
stumps, and huge boulders and rocks, and with only six to eight inches of rather
poor soil on the top of hard, yellow clay, mixed, here and there, with disintegrated
granite, from all of which the hill derived its ‘‘realistic”’ if not poetical name of
‘“‘Barren.’? We couldn’t help it, neither, if of necessity we had to settle upon this
dismal-looking place rather than look around for better land that we had been un-
able to purchase; and well may we say to-day that we are proud of this barren hill
of ours. Our experiment has demonstrated, too, what industry and perseverance
may accomplish on some of the poorest mountain land of our great State. ‘‘Thor-
ough cultivation” of the soil is the whole secret of our success; and from the fact
that our trees owe their splendid system of roots, vitality and healthfulness to
“‘thorough culture,” and not to rich moist soil, or well manured ground and inten-
sive irrigation, is another guarantee given our patrons, either from a warm or cold
climate, with poor or rich ground, as to the successful transplanting of such trees
to their respective parts of the country.

Our trees, besides being well provided with a fine system of roots—and good
roots imply good health—are entirely free of insect pests, scales, spiders and Phyllox-
era being unknown at Barren Hill’s altitude—2,6U0 feet above the level of the sea.

Our rooted grape cuttings are from cuttings planted upright in small ditches,
18 to 24 inches apart, and have, therefore, the whole system of roots right at the
butts, where it should always be.

PRICE (hist,

SEASON OF 1888-89.

WALNUTS.

The demand for our trees has been such
the past season that we find ourselves this
season without any trees of the first size,
and our stock in smaller trees is rather lim-
ited, so much so that we have to decline
orders per thousand,

Preparturiens, Cluster, Franquette,
Mayette, Chaberte, Parisienne, Seroti-
na.—(Second generation, seedlings.) Sec-
ond size, 3 feet and over, $9 per dozen;
third size, 2 to 2% feet, $8 per dozen—$60
per hundred; fourth size, 10 to 20 inches,
$7 per dozen—$50 per hundred; one year
old trees, $6 per dozen—$35 per hundred.

All these seedlings have been grown from
nuts borne on the original or trees grafted
from the original, and are therefore ‘‘sec-
ond generation ’’ trees; besides, they are all
heavily rooted.

Third Generation Proparturiens.—
Second size, 3 feet and over, $6 per dozen;
third size, 18 to 30 inches, $4 per dozen;
one year old trees, $3 per dozen — $20 per
hundred.

Butternuts and Pecans. — First size, 4
to 6 feet, 50 cents each—$5 per dozen; sec-
ond size, 2 to 3 feet, $4 per dozen; third
size, 12 to 16 inches, $3 per dozen.

Hickory (shell bark).—50 cents each.

California Black Walaut.—25 to 50
cents each.

CHOICE GRAFTED WAL-
NUTS.

Mayette, Franquette, Chaberte, Pro-
parturiens. — From 12 to 36 inches, $1.50
each; one year old trees, $1.25 each— $14
per dozen.

Parisienne, Vourey, Meylan.—12 to 24
inches, $2 each; one year old trees, $1.50
each. None by the dozen.

CHESTNUTS.

Grafted Marron Chestnuts (Lyon, Com-.

bale, Merle, Grosse Précoce, Nouzillard).—
First size, 5 to 7 feet, $1 each—$10 per
dozen; second size, 3 to 4 feet, 75 cents
each—$8 per dozen; third size, below 3 feet,
$6 per dozen.

Seedling ‘Chestnuts. —25 to 50 cents
each.

Almonds. —First size, 50 cents each—$5
per dozen; second size, $4 per dozen.

Seedling Languedocs.—$2.50 per doz-
en—$15 per hundred,

Filberts.—(Red afid White A veline, Pied-
mont, Cluster, Grosse Tendre, Sicily.) Pro-
pagated from layering: 50 cents each — $5
per dozen—35 per hundred; one year old
layers, $3 per dozen—$20 per hundred.

Du Chilly, Weeping and Daviana.—75
cents each—7 per dozen.

Seedling Avelines and Piedmont.—$4,
$3 and $2 per dozen—$25, $20 and $10 per
hundred,

PRUNES.

Lot D’Ente and Saint Catherine (tree
from the root).—Extra size, G feet and over,
$6 per dozen; first size, 4 to 5 feet, $5 per
dozen—$40 per hundred; second size, 3 to
3% feet, $4 per dozen — $30 per hundred;
third size, 18 to 32 inches, $3 per dozen —
$20 per hundred.

We are already almost out of third size
trees, so great has been the demand.

Mont Barbat D’Ente (mostly on myro-
bolan root).—First size, 5 to 6 feet, 50 cents
each—$5 per dozen—$40 per hundred; one
year old, $4 per dozen—$30 per hundred.

All other kinds of Prunes and Plums, $5,
$4 and $3 per dozen.

CHERRIES.

April Cherries (Tarascon, Guigne Mar-
brée, April Guigne, and Lamaurie).—First
size, 3 to 5 feet, 50 cents each—$5 per doz-
en; second size, 2 to 3 feet, $4 per dozen.
All other sorts: First size, 5 to 8 feet, 50
cents each—$5 per dozen; second size, 3 to
4 feet, $4 per dozen.

Apricots.—50 cents each; $5 per dozen.

A small stock. .
Peaches and Nectarines. —$3 and $4
per dozen. A very small stock this season.

Quinces.—25 and 50 cents each.

Black Mulberries.—Noir of Spain,
$1, 75 and 50 cents each, according to size.
Rus-sian, 25 cents each.

Medlars.—50 and 75 cents each.

Figs.—25 to 50 cents each.

Sorbus.—5 to 8 feet, 75 cents each; 4 to
5 feet, 50 cents; one foot, 25 cents.

Pears and Apples.—A very small stock
this season. 25 to 50 cents per tree, from
4 to 8 feet.

Roses (standard trees on Manetti stock).
—75 cents to $1 each. From cuttings, 29
to 50 cents,

FANCY AND ORNAMENTAL
TREES.

Cornus Mascula. —4 to 6 feet, 50 cents
each,

Hawthorns, or Cratoegus (seven varie-
ties).—5 to 8 feet, 50 cents each.

Silvered Linden.—4 to 6 feet, 50 cents
each; 2 to 3 feet, $4 per dozen.

Holland Linden.—50 cts. each.

Lombardy and Canada Poplar.—25 to
50 cts. each.

Fancy Lecusts.—50 cts. each.
Holly.—50 cts.

SMALL FRUIT.

Strawhberries.—50 cts. per dozen; $3
per hundred. By mail, 7b cts. per dozen;
$4 per hundred, including packing and
mailing; two varieties to the dozen, four to
the hundred,

Raspberries and Blackberries.—75 cts.
per dozen; $4 per hundred.

Currants.—First size, $2 per dozen; sec-
ond size, $1.50 per dozen. By mail, $2 per
dozen (mailing size).

Gooseberries.—First size plants, 25 cts.
each; $3 per dozen, inas many varieties as
desired. Second size, $2.50 per dozen. By
mail, nicely rooted plants, $3.50 per dozen,

GRAPES.

Table Varieties.—Ramonia of Transyl-
vania, Ulliada, Fintindo, Crange-Flowered
Muscat, Red Muscat of Madeira. Rooted
cuttings, 50 cts. each; 65 cts. by mail.
(Only a few to spare; would decline orders
by the dozen.) No cuttings this season.

Blue Muscat, Bulhery, Pearl of Anvers,
Minestra, Black and White Magdalen,
Early Malingre, Schiras, Gros Sapat, Chas-
selas Dupont, Caserno, Gros Guillaume,
Gros Damas, General De La Marmora—
35 cts each; $3 per dozen. Four varieties
toa dozen. By mail $4 per dozen.

Cuttings.—(Four varieties to a dozen.)
$1 per dozen; $1.25 by mail.

- All Other Varieties.—Rooted vines, 25
cts. each; $2 per dozen; $2.50 by mail. (In
four varieties. )

Cuttings.—50 cts. per dozen; 75 cts. by
mail. (In four varieties. )

Wine Varieties (not including Bous-
chet’s hybrids).—Rooted vines—first size,
$1.50 per doz.; $10 per hundred. Second
size, $1 per doz.; $6 per hundred.

Cuttings.—50 cts. per doz.; $3 per hun-
dred. (In four varieties.) By mail, 75
cts. per doz.; $4 per hundred.

F Petit Bouschet.—Rooted vines, $3 per
OZ.

MISCELLANEOUS.

California Lilies. (Tigerand Fragrant
White.)—Very large bulbs, 50 cts. each;
75 cents by mail.

Rhubarb.—25 cents per root; $2 per
dozen.

Asparagus.—$2 per hundred.
Cives.—25 to 50 cents per bunch.
Artichokes.—25 cents per root.

Hawthorn(Crategus Oxyacantha) Seed.
—75 cents per quart (preserved in its pulp);
$1 per quart by mail.

Choice Tulips, Hyacinths, Jonquils,
Narcissus bulbs.

SCIONS FOR GRAFTING.

Walnut, Chestnut, Black Mulberry,
long enough to make two grafts, 25 cents
per scion.

Medlar, Apricots and Prunes, 25 cts.
per scion; $2.50 per dozen.

Ajl other kinds of fruit, $1.25 per dozen,
in four varieties.

These prices include packing and mail-
ing. No less than one dollar’s worth sent
in one order.

Trees and Plants by Mail.

This is a great inducement offered to
people living far away from reliable nur-
series, or wishing only to procure a few
trees, or obtain some of our newand rare
kinds of fruit, nuts, and ornamental trees
and plants.

The trees we offer to send by mail are
well rooted for their size, which is not over
two feet in,length, so as to conform with
mail regulations, the post office not taking
any packages longer than mail bags.

Thanks to our superior way of packing
trees and plants sent by mail, we guarantee
to have them reach any part of the United
States in as fresh a condition as when leav-
ing our nurseries.

Walnuts.—First size, 60 cents each; $6
per dozen. Second size, 50 cents each; $5
per dozen.

Grafted Marron Chestnut. — $1 per
tree; 10 per dozen.

Prune D’Ente and St. Catherine (true
from the root).— 50 cents each; $5 per
dozen.

Filberts.—50 cents each; $5 to $4 per
dozen.

PART PPS:

NUT-BEARING TREES.

Walnuts, Chestnuts, Almonds and Filberts.

We would call the attention of the public to the valuable kinds of Walnuts and Chest-
nuts, some quite rare yet and entirely new to this country, that we have imported and
introduced into California and the United States the last eighteen years, and of which we
give herewith a well detailed list.

We will add that all our Walnut seedlings are trees of the ‘‘ second generation,” that
is, grown from nuts borne on the original tree, or on trees grafted from the original, so
enabling us to give our patrons a better guarantee as to those seedlings retaining the main
characteristics of the original type; walnut varieties degenerating very fast from the seed,
till at the third or fourth generation they entirely go back to the mother type or com-
mon walnut (Juglans Regia).

We will furthermore state that our trees are beautifully and heavily rooted, as only
mountain trees are, the long and heavy tap-root of the Walnuts being accompanied with
lots of lateral roots and any quantity of fibers, thus insuring the growth of all kinds, and

of whatever size and age.

WALNUTS.

Preparturiens, or Fertile — (Second
generation).—This new variety of the Ju-
glans Regia family was introduced by us
into California in the winter of 1870-71,
and in our grounds in the mountains of
Nevada County are the first trees of that
kind that ever produced fruit in this State.
The nuts of the original or first generation
Proeparturiens are rather small (see Figs. 1,
2 and 3); those of the second generation only
are of a larger size, 70% being from medium
large to quite large (see Figs. 4, 5, 6,7, 8, 9),
and 30 Z% of asmaller size. As to the nuts
of the third and fourth generations, they
are from small to medium (see Figs. 10, 11,
12), a small percentage being of a fair size;
in other words, from the third generation
the Preeparturiens, like all walnut varieties,
goes back to the mother type or common
French walnut.¢ However, the nuts of the
Proeparturiens, of whatever generation, are
of first quality, full-fleshed, well flavored,
the meat being invested with a thin, light-
yellow skin, and the shell also very thin
and soft.

The points of superiority which the Pro-
parturiens possesses are many. First, it

bears earlier than any other kind, bearing
very often, when not transplanted, at two
and three years; hence its name, Proepar-
turiens, Fertile or Precocious—from Partu-
viens, bearing, Pree, before, bearing before
the usual time. Second, it blossoms late
enough in the spring, though not so late as
Parisienne, Mayette, Chaberte, Franquette,
but from two to four weeks later than the
California common English, or Los Angeles
walnut, thus being less likely to be injured
by late frosts. Third, its pistillate and
staminate blossoms are in full bloom at the
same time, which is another guarantee for
a regular crop every year. The irregularity
of bloom of the common California walnut
is one of its greatest objections and draw-
backs, as its uncertainty as a bearer arises
according to localities, both from this ir-
regularity and the nipping off of its tender
wood by frost in the fall. Fourth, itisa
very hardy kind, being seldom frostbitten,
and maturing its wood well before winter,
Fifth, it is very productive, aud on that
account was first named ‘‘Fertile” walnut.
This tendency to bear large crops at an
early age is, in fact, the most important
character of the Proeparturiens.

We find that 50 Z of our second genera-

tion Proeparturiens, not transplanted, show
flowers at two years from the seed; and 75

at three years. So much about their ‘‘gen-
uineness.’? However, as surprising as this
precocity is with trees of that species and
age, we must state that the Proeparturiens
does not go into regular bearlng, that is,
does not grow any staminate buds or cat-
kins before it is eight to nine years of age.
Such young Prosparturiens that bear pis-
tillate blossoms or nuts, with a complete
absence of staminate or male blossoms,
must have the nuts fertilized by the cat-
kins of larger walnuts in the neighborhood.

The Preparturiens reproduce well from
the seed, at least as far as its chief charac-
teristics—earliness in going to fruit, and
productiveness—are concerned, provided,
that the nuts from which such seedlings
are obtained have been borne on the orig-
inal tree, or trees grafted from the original,
as are all our second generation trees; other-
wise at each stiecessive generation those
characteristics will wear out, so much so
that at the third and fourth generations, the
trees will have gone back to the mother
type, or Juglans Regia, from which the
Proepaturiens originated.

In habit, size, form and foliage, the Proe-
parturiens is exactly like the English wal-
nut, only it has a great tendency to spread
out, which makes it go to fruit earlier and
bear larger crops at the start, though at the
expense of the top which, if the trees are
allowed to spread out, will shoot up more
slowly than that of other kinds.

The Proeparturiens trees that we offer for
sale are regular standard trees, and have
nothing whatever to do with the ‘‘Dwart
Prolific’? walnut, Proeparturiens so-called,
said to be in full bearing when at sia feet!

Large-Fruited Preparturiens Wal-
nut.—This sub-variety of the Proepartu-
riens has been originated by us here, in
California. We propagate it solely by gratft-
ing.

Late Preeparturiens.—Also originated
by us in California. This is a very valuable
kind on account of its lateness in budding
out, which is several weeks after the Los
Angeles walnut; very seldom injured by
frost. The nut is of medium size, kernel
full-fleshed and very sweet. (Propagated
by grafting).

Cluster Walnut, or Juglans Racemo-
§a.—This remarkable kind of Walnut, also
introduced into California and the United
States by us, is a worthy rival of the Proe-
parturiens, and whose planting is warmly
urged in France by the leading horticultu-
rists of that country. The Juglans Race-
mosa derives its name from the Latin word
racemosus, meaning abundant in clusters,
full of clusters, which is the main charac-
teristic of the Cluster Walnut, whose nuts
grow on the tree in clusters of eight to fif-

2

teen nuts, and even twenty to twenty-
eight. Otherwise, in habit, size, form, and
foliage, the Cluster Walnut does not differ
from the Juglans Regia, or English Walnut.
We have in our possession, and taken by
our order, a beautiful photograph repre-
senting a cluster of fifteen nuts, taken from
one of the trees whose crop of nuts we had
secured. The cluster of nuts is seven
inches long, by three and a half wide, and
looks more like a bunch of short bananas
or very large grapes, than nuts, so rare is
it to see nuts growing in such long, im-
mense clusters. (See on back cover, an
outline of that cluster of nuts, and fig. 35.)

The Cluster Walnut, like the Proopartu-
riens, reproduces itself well from the seed,
provided, that the nuts be gathered from
trees grafted from the original type.

When getting to bear, the nuts are first
found in bunches of two or three, which
number is increased every year, when finally
the tree gets to bearing those astonishing
clusters of nuts from twelve to fifteen, and
even more.

Mr. Huard Du Plesis, in his work on the
Walnut, page 9, expresses himself as follows
on the Juglans Racemosa:

“Among the various kinds of Walnuts
there are few that deserve to be so exten-
sively planted as the Cluster Walnut; its
fruit, as large as the common kind, is found
in bunches of twelve to fifteen; we have
counted as many as twenty-eight on one
single cluster. he crops of that variety
are simply astonishing; we have seen one of
those trees, the only one to be found upon
our place, for itis yet a rare kind, give in
ordinary years as many as fifteen to twenty

‘double decalitres of nuts (a double decalitre
is a measure of five gallons); and in good
years, as many as thirty.”

Mr. Bertin, a well known horticulturist
of France, states that he did see on the
originator’s place in Belgium, one of those
trees, quite young yet, which had 140 clus-
ters of 8 to 12 nuts each, besides smaller
ones.

The trees that we offer for sale have been
erown from nuts borne on a “‘genuine’’
Cluster Walnut; but we do not think that
more than 70 to 80% of the trees be true ;
that is, of having retained that particular
characteristic of that type, of growing long
clusters of nuts, as shown on accompanying
cut on back cover.

Mayette Walnut.—Thisyis one of the
finest dessert nuts grown; if is quite large,
full-fleshed and sweet. What renders this
kind so much more valuable, is to be very
late in budding out, enabling it to escape
the disastrous effects of late frosts in the
spring. It was originated in the east of
France over a century ago by a man of the
name of Mayet. (See fig. 14.)

PLATE I.

Be

Fig.

Original or First Generation Proeparturiens.

Second Generation Proeparturiens.

(Copyrighted, )

Franquette. — Originated eighty years
ago in France by a man named Franquet.
It is, with Parisienne and Mayette, the
finest dessert and market nut known in Eu-
rope. It is exceedingly large, an elon-
gated oral, and full-fleshed; it blooms also
very late in the spring; highly recommended
for the size and beauty of the nut. (See
fig. 16.)

Chaberte Walnut.— An old and most
valuable variety; late in budding out. The
nut is well shaped and of fair size, the ker-
nel of extra fine quality; very productive.
The Chaberte was originated a century ago
by a man named Chabert, hence its name;
it is very rich in oil, and is cultivated ona
large scale in the east of France, where nut
raising is one of the leading industries of
the country. (See fig. 34.)

Mesange, or Tit-Lark Walnut.—This
nut has the thinnest shell of any variety
known; it derives its name of Mésange from
a little lark of that name, that goes to the
kernel through the tender and thin shell.
Very productive, and quite rich in oil. One
of the best to be eaten fresh or pickled.

Serotina or Late Walnut.—This vari-
ety is most valuable where late frosts are
common, on account of its lateness in bud-
ding out. The nut is of medium size, well
shaped; the meat very sweet and highly
flavored; one of the best nuts so far grown
in our grounds. Very prolific. It is this
variety that produces the ‘After Saint
John’’ Walnut; nurserymen marking out
every Serotina in nursery row that puts
forth about St. John’s Day, and selling
such trees under the name of After Saint
John Walnut. It reproduces well enough
from the seed.

Gant or Bijou Walnut.—A remarkable
variety for the extraordinary size of itsfruit.
The shell is thin, with rather deep furrows;
those of the largest size being made into
ladies’ companions, where to stow away
gloves or handkerchief; hence the name
“Gant’’? Walnut. The kernel, though,
does not correspond to the size of the shell.

Parisienne.—This beautiful nut, one of
the finest for dessert and market, was origi-
nated in the southeast of France, and not
in the neighborhood of Paris, as its name
wouldimply. The nut is large, broad of a
very pretty shape; it is quite late in bud-
ding out, blooming at the altitude of Ne-
vada City, like the Mayette, about the first
of June. We never had Parisienne, Mayette
and Franquette injured by frost in the
spring, and we regard them as perfectly
hardy. (See fig. 13.)

Barthere Walnut.—A singularly-shaped
nut, elongated, broad at the center and ta-
pering at both ends; the shell is harder
than that of other sorts, Entirely repro-
duced by grafting.

Meylan Walnut.—A new and most beau-
tiful variety, looking much like the May-
ette, and originated near the little village
of Meylan, in the east of France. Much
cultivated for exportation to the north of
Europe.

Vourey Walnut.— Another new and
splendid variety, first originated near Vou-
rey, asmall town in the southeast of France.
It has much the shape and superior quality

‘of the Parisienne.

Weeping Walnut.—Still another new
and valuable variety; it derived its name
from its branches drooping down under the
weight of the nuts, we presume, like a
weeping willow. Propagated by grafting.

Vilmorin, or Pear-shaped Walnut.—
A cross between the English and Black
Walnut; the nut has the shape of the En-
glish Walnut, or rather that of the Serotina,
and the shell the appearance and hardness
of the Black Walnut. Propagated by graft-
ing. A very curious nut, but not desirable
for market.

Third Generation Preparturiens, or
Common French Walnut (Juglans Regia).
Having grown and fruited third and fourth
generation Proeparturiens the last ten to
twelve years, we had to come to the con-
clusion that from the third generation the
Proeparturiens loses the characteristics of
the original, and goes back to the mother
type, or Juglans Regia. We cannot, there-
fore, advertise such trees as true Proepar-
turiens, though grown from nuts borne on
genuine trees of the second generation, but
simply as common French walnuts. This
kind is a rapid and vigorous grower, one of
the best for break-winds. It bears the same
kind of nut as the imported article found
in fruit stores. The nut is smaller than
that of the second generation, but, like the
latter, it is full-fleshed, very sweet, and the
shell quite thin. (See figs. 10, 11, 12.)

All the trees that we have scattered
throughout the State, and outside of it, the
last ten years, under the name of Preepar-
turiens, were ‘‘second generation ” trees—
trees grown from nuts borne on such trees
are consequently nothing else but third
generation Proparturiens, or common
French walnuts. So is it the case with
trees grown from nuts borne on trees
grafted from our second generation stock.
We have been unable ourselves to obtain
grafted trees from the original Proepartur-
iens, whose nuts onlyproduce second gen-
erations trees. Hence the reason why sec-
ond generation Prceparturiens are So scarce.

{ce The Preeparturiens, Cluster, Sero-
tina, Mayette, Franquette, Barthére, Mé-
sange, Gant, Parisienne, Chaberte, were
all introduced by us into this country from
Europe the last seventeen years; the Vou-
yey, Meylan, Vilmorin, Weeping Walnut,
but recently,

5
BRYA LTE II.

Fig. ll,

Third Generation Preeparturiens.

Fig. 13, Fig. 14.

Wig. 15. Fig. 16, Wig. 17.
GROSSE TENDRE ALMOND. FRANQUETTE. DuChilly FILBERT.

All the Nuts on this Plate, except Mayette, ‘‘ California Grown.’’

(Copyrighted.)

LATEST IMPORTATIONS.
(All propagated by grafting.)
Poorman Walnut.

Monophylla Walnut.
Ash-Leaved Walnut.

AMERICAN WALNUTS.

Butternut.—This kind is indigenous to
the United States, and well known through-
out the New England, Middle and Western
States. The fruit is elongated; the nut hard
and rough, with prominent ridges; the ker-
nel pleasant flavored and oily, whence the
name butternut.

Pecan Nut.—This variety is found in
the valley of the Mississippi and its tribu-
taries. The tree is beautiful, with a straight
and well-shaped trunk. The nut is oblong
and smooth, and the kernel sweet and
highly flavored.

Hickory Nut—(Shell Bark).—The hick-
ory grows tall and slender, with rough and
shaggy bark. The wood is much used in
making hoops, whip-stalks, axe-handles,
ete.; the fruit contains a thin-shelled,
richly-flavored kernel.

California Black Walnut.—This spe-
cies of walnut is indigenous to California.
The fruit is spherical, the nut hard but
smooth, and not furrowed like the Eastern
Black Walnut; the kernel is rich and oily.
This walnut is of rapid growth, spreading
out more than the EKastern kind, but going
to bearing sooner.

GRAFTED WALNUTS.

The finest collection of the rarest and
most valuable varieties to be found in the
United States.

We offer to our customers this season
grafted trees (grafted from the original
stock) of the following varieties: Mayette,
Parisienne, Franquette, Chaberte, Vourey,
Meylan, and a few Cluster, Weeping, Gant,
Large and Late Proparturiens, at from
$1.50 to $2.50 per tree, according to kinds
and sizes.

The difficulty in grafting the Walnut is
such that we have to keep up the prices of
this class of trees at such high figures; it
explains, also, the scarcity of ‘‘ grafted”
trees. Our place is, we believe, the only
one in the United States where Grafted
Walnuts can be obtained.

(See accompanying essay on Walnut
Grafting. )

CHESTNUTS.

MARONS, OR FRENCH CHESTNUTS (solely prop-
agated by grafting).
Marron De Lyon.—Fruit large, round:

ish, sweet and well flavored, the pelicle of
the kernel coming off freely from the rather
smooth surface. Does not seem to do as
well in California, as far as bearing quali-
ties are concerned, as it does in Europe.

Marron Combale.—This variety is re-
garded in Europe as valuable as the Marron
de Lyon, being even more productive. Here
in California we find it to do admirably
well; it is very productive, and bears enor-
mous nuts, sweet and highly flavored. The
trees go to bearing quite early. We do not
hesitate in highly recommending this
splendid variety of Marron, which has been
fruiting with us for the last twelve years,
as one of the best to cultivate in this State.
(See Fig. 30.)

Marron Merle.—Nut very large; first
quality; very productive; a very desirable
kind.

Early Marron—(Avant Chataigne).—
This is one of the earliest chestnuts to ri-
pen; and wherever the summer is short, or
not warm enough to ripen the other sorts,
this kind should be planted in preference.
The nut is large, very sweet, and well fla-
vored. ;

Marron Grosse Precoce.—As its name
shows, it is a large Marron and quite early;
like the above kind, it should be planted in
preference to all other sorts wherever the
summers are short and cold.

Yellow Marron.—(Jaune d’cuf)—This
is a very curious sort of Marron; when
baked or boiled the meat has the color of
the yellow of an egg, hence its name.

Marron Nouzillard.—A beautiful vavri-
ety, extensively cultivated in central France.
Nut large, very sweet; very productive.

{=e"The above varieties or Marrons have
been introduced by us into this country
from Europe some eighteen years ago, others
more recently. We are able, therefore, to
tell about their bearing qualities.

As seedling chestnuts are advertised un-
der the name of Marrons, which they are
not, here is aneasy way to detect the fraud:
The leaves of the Marron (propagated
solely by grafting ) are of a glossy, dark
green, with the teeth of the edge small,
while those of seedlings are of a dull green,
with larger teeth on the edge, and some-
what broader. The nut of the grafted Mar-
ron is found generally single, two at the
most, in each burr, and that explains the
large size of the nuts; while with seedlings
the nuts grgw from two to six in each burr,
and are consequently smaller and flattened,
at least the middle one, on each side.

In quality our California-grown Marrons
are not in the least inferior to the French

“nuts, but certainly superior to any seedling
nuts grown in this State,

SEEDLING CHESTNUTS.

Marron Combale.—Nut medium large
to large; two to four nuts in each burr.
Productive. The same as the common
Italian or Spanish chestnut, propagated
from the seed and found all over the State.
Very inferior to the nut of ‘‘grafted”’ trees,
the Marron degenerating from the second
generation from the seed and going back to
the common type or ‘‘Chataigne.”’

American Chestnut.—The fruit of this

variety is a great deal smaller than that of:

Europeen kinds, though the kernel is very
sweet and well flavored.

ALMONDS.

Princess, or Ladies’ Thin Shell. The
variety common in the shops of confection-
ers, where it is extensively used in the man-
ufacturing of certain cakes and candies; it
is also the kind most esteemed at dessert,
The shell is so thin that it can be crushed
between the fingers. Kernel fat, sweet and
rich,

Languedoc, or Soft-Shell.—The shell
of this variety, though a little harder than
that of the Princess, is thin and soft, and
easily cracked. The kernel is fat and very
sweet. This kind is more hardy and less
injured by the “‘gum’’ than the Princess.

Hard-Shell.—The common kind with a
shell as hard as that of the Black Walnut.

Grosse Tendre, or Improved Langne-
doc.—Of recent importation from the prov-
ince of Languedoc in Southern France.
This nut is very large, a good many having
a double kernel; the shell is soft, and of a
light yellow tint. The nicest almond for
market. It is as hardy as the Common
Languedoc. (See fig. 15.)

Seedling Languedoc and Grosse Ten-
dre.—We offer to the public this season,
seedling trees of these two valuable varieties.
Seedling almonds have the advantage on
budded trees to be more hardy and vigor-
ous, and less liable to be attacked by the
“eum,” though it is impossible to guaran-
tee any of them to be as true as budded
trees.

{== The Languedocs have the advantage
over the Princess or Paper-Shell, and other
well advertised varieties in this State, of
blooming much later, being hardier, and
resisting the attacks of the gum most suc-
cessfully.

FILBERTS.

Red Aveline.—Fruif large, ovate; flavor
sweet, pleasant and nutty; shell thin; ker-

nel smooth, and from the fact that it is in-
vested with a very thin skin of a beautful
dark wine color, hence its name of Red
Aveline. We consider this kind, which we
have cultivated and fruited for the last six-
teen years, as one of the most prolific and
desirable kinds to cultivate in California.
(See Fig. 29.)

White Aveline.—In every respect the
same as the above, with the exception of
the kernel being invested with a thin white
skin. (See Fig. 29.)

Grosse of Piedmont.—Fruit large and
round; quite productive. Very much like
the sort kept in stores, and imported from
Italy. (See fig. 31.)

Cluster.—A very remarkable variety, on
account of the nuts always growing in clus-
ters of two to ten. Very desirable variety,

Sicily.—Fruit large, round, sweet and
nutty.

Large White of England.—A large,
long, white sort, from the filbert district of

| England; largely cultivated for market.

Kentish Cob.—We are yet experiment-
ing on this kind, said to be very valuable.

Du Chilly.—An entirely new varlety
from France, and the largest filbert we have
ever fruited in California. The nutis of an
elongated oval, very broad, over an inch in
length and three-fourths of an inch broad.
The nuts seem to be uniformly large, and
the bushes quite prolific. It bore for the
first time with us in the summer of 1887.
(See fig. 17.)

Daviana.—A very large nut, of a fine
buck color, with dark red streaks.

Weeping Filbert.—Most handsome va-
riety; its branches drooping down gently
like those of a weeping willow. (Propa-
gated by grafting.)

(4° All the varieties we offer in the above
list are guaranteed to be ‘‘true,’’ they be-
ing propagated from layering, a few by
grafting.

We have also ‘‘seedlings” of the Aveline
and Piedmont varieties, but advertise them
as such at much lower prices.

The Aveline or Spanish Filberts are ex-
tensively cultivated in Spain and the south
of France, where they constitute an im-
portant branch of commerce. They are ex-
ceedingly sweet and well flavored; the shell
is thin, and certainly more easy to be

cracked than the English sorts. Herewith
we give a correct cut of the Aveline as
raised in our grounds. Whenever wrowing
in clusters of three to eight, as they often
do, the nuts are not so large as when grow-
ing single or in clusters of two,

lee SliC@ Nib).

PRUNES.

It may be useless on our part to point out the importance of the Prune interest in
California, and to demonstrate through figures, statistics and the like, of what vast import
is to our State this infant industry, to which development such a large area of our great
State is so well adapted.

So far, in California, a variety of the Prune D’ Ente or D’ Agen, called here, on account
of its small size, ‘‘ Petite Prune D’Agen,” has been almost exclusively cultivated. This
Petite Prune, which is exceedingly sweet and well flavored, makes an excellent prune if
properly dried or cured; but some objections are made concerning its small size and, in
some cases, light color, when compared to the much larger and darker product of the
French. These two defects, whatever be the general qualities of that prune, are serious
ones; and it was the main reason why we did advise the planting and testing of the best
known sorts cultivated in the renowned prune districts of Europe. We have ourselves,
for the last three or four years, investigated in the most thorough manner this prune
question, imported from the very prune districts of France the best known types of that
famous prune, going there under the name of D’Ente or Robe De Sergent; and found out
that our Petite Prune is a true'type of the D’Ente, its botanical characters being identical,
and the fruit as richly flavored and sweet as that of its French ancestor. We furthermore,
ascertained that there was no such thing as a ‘‘Grosse” or ‘‘Petite” prune D’Ente or
D’Agen, and that such names had been used, and wrongly so, in this State; and,
finally succeeded in narrowing down this prune question to a simple question of ‘‘ size,”
thefruit of the D’Ente in France attaining a much larger size than that of the California
D’Ente, or Petite Prune. But last summer’s experience (1888) has demonstrated to us
beyond a doubt that we were able to grow in California as large and fine prunes as are
grown in the valley of the Lot, in France, if planting the same sorts and taking care of
them and pruning them in the very same manner. Undoubtedly the soil and climate have
much to do regarding the size and quality of Prunes, and it cannot be reasonably expected
that in certain sections of our State, as sweet and large prunes can be grown as in other
sections more favorably adapted to that classof fruit. We exhibited at the meeting of the
State Horticultural Society at San Francisco, on the 31 of August, 1888, the largest D’Ente
or French prunes, and also St. Catherine prunes, grown on our imported stock, that were
ever grown in this State, some D’Ente prunes weighing as much as 134 ounces. Pruning,
we found out, has much to do with the size of the French .or D’Ente prune; not so with
that other renowned prune, the St. Catherine.

A peculiarity with the Prune D’Ente, is to grow on the same tree fruit of all sizes,
from half an ounce to almost two ounces, the largest prunes being found at the extremity ©
of the limbs. We herewith give three cuts of the Mont-Barbat D’Ente as grown on the
same tree, to show that peculiarity of the D’Ente in growing fruit of such different sizes.
(See figs.18, 19, 20.)

Certain horticulturists in this State claim that there is but one type of the French
Prune, that is the Prune D’Ente or Robe De Sergent. We say that it is not so, that there
are several distinct types of that prune, which differ greatly from each other, the botanical
characters of each of these varieties being far of being identical. We have in our grounds
four different types of the D’Ente, viz: The D’Ente proper or Robe De Sergent (called in
this State Petite or French prune); the Loire D’'Ente, from the valley of that name and
an inferior type; the Puymirol D’Ente, and the ————D’Ente (a new and valuable type
that we will not name for the present, and bearing large fruit.)

Two-thirds of the prune trees in the prune district of the Lot in France, are propa-
gated ‘‘true from the root,” and the other third by budding or grafting. We have intro-
duced into this State and are propagating this type of the D’Ente, ‘‘true from the root,’’
having given it the name of Lot D’ Ente, to distinguish it from our other types. ‘‘True
from the root” is what the French call ‘‘Frane De Pied” (not grafted, but the stalk and
the root being only one thing), such are layers, cuttings and sprouts growing at the foot
of trees themselves ‘‘true,’’ as we find it with figs, olives, filberts, currants, and the like.
The D’Ente and St. Catherine, ‘“‘true from the root,’’ are propagated in this way: Sprouts
growing at the foot of old and large trees, and but few are found to each tree, are taken off
and planted close together in a bed to make them root well, and the ensuing spring
planted in nursery rows where they are trained like any other trees, and transplanted
where to remain, when branched.

In the snow-horticultural belt of the Sierra, which extends from 1,200 to 3,000 feet

PLATE III.

Oe

Fig. 18. Fig. 19. Fig. 20.

Figures 18, 19 and 20, Mont-Barbat D’Ente, borne on the same tree.

G

Fig. 21. Fig. 22. Fig. 23.
LOT D'ENTE. ST. CATHERINE. PUYMIROL D’ENTE.
\
\
J
Fig, 24. Pig. 25. Fig. 26. Fig. 27. Fig, 28,
MONT-BARBAT. LOT. CAL. LOIRE, ST.CATHERINE,

All the Prunes on this Plate ‘‘ California Grown.”’
(Copyrighted.)

10

above the level of the sea, and comprises an immense area of territory, the prune grows
splendidly like all stone-fruit trees—no trouble about that—and bears heavily, too, pro-
vided the ‘‘ gum ” lets italone and spring frosts spare it—though the gum is the worst of
the two. Now, since the kind ‘‘true from the root” is such an excellent gum-resistant
stock, people will see at a glance that, with such a stock, prune growing might become
possible and profitable in the very midst of our mountains, and where trees budded on
the root do so badly.

' The chief qualities and advantages of prune trees, true from the root, may be
summed up as follows: To be good gum-resistant stock (the very reason why this kind is
so extensively planted in its home, in France), more long-lived than trees budded on the
root; very vigorous growers, aud heavy and regular bearers; last, in case of an accident
happening to the body of the tree, enabling the latter to grow back true from the root.
The fruit of our Lot D’Ente, or type true from the root, compares very well with the
finest French prunes grown so far in California. Still, wherever prune trees grafted on
the root do well and are not attacked by the gum, they might very well be planted, every-
thing else being equal; but where they do not, and are liable to be injured by the gum, the

kind ‘‘ true from theroot”’ should, by all means, be preferred.
We will now give a description of the varieties of prunes imported, tested and propa-
gated by us, and of which we have this season trees ready for market:

Prune )’Ente, or D’Agen, or Robe
De Sergent. —This is the kind that pro-
duces the famous French Prune, shipped
all over the world from Bordeaux, France,
with the ‘‘United States of America” for
its best and most extensive market; and it
is the very variety cultivated in the great
prune district of the Lot, with Agen for an
entrepot. (See Figs. 18, 19, 20 and 21.)

The D’Ente is of medium to large size,
in some instances quite large (see Fig. 19).
The fruit is generally pear-shaped or pyri-
form, broad at the center and tapering to-
wards the stem. The suture is slight, the
skin thin, covered with heavy bloom; violet
red. The pulp is yellow, sweet, but little
flavored; juicy, though not to excess. It
ripens from the latter part of August to the
beginning of September. The tree is vigor-
ous, very productive and a constant bearer.
The best types of that prune are found in
the valley of the Lot, in France, where that
celebrated prune originated.

Mont Barbat D’Ente.—We secured this
type from the orchard of that name, which
means Barbat Hill, a type that obtained
thirty-two first premiums for the beauty
and size of its prunes, at the District Fairs
of the Lot, in France. (See Figs, 18, 19
and 20, representing four samples of that
fine prune as grown upon the same tree,
right upon our place, in Nevada City.)

Lot D’Ente, or D’Ente— ‘‘true from
the root.’’—This is the type of the Prune
D’ Ente, the most propagated in the valley
of the Lot. It is altogether propagated but
true from the root, by the rooting of sprouts
growing at the foot of old and large trees
themselves true from the root—that is, not
grafted. By grafting, only the size and
quality of the fruit are retained, and its
other characteristics done away with. We
have beautifully rooted trees, one, two and
three years in our grounds, of this valuable
type, though in smali quantities. The
fruit is not uniformly pyriform, like that
of the Mont Barbat, some of the trees bear-

ing fruit of a more oval shape (see Figs. 18
and 21). This is the type which, preepa-
gated ‘‘true from the root,’ and not by
grafting, proves such a good ‘‘ gum - resist-
ant’’ stock, and the only one we would ad-
vise fruit growers living in the snow-belt of
the mountains to plant, as being more able
to withstand the attacks of the gum than
budded trees.

California D’Ente, or Petite Prune,
or French Prune.—This good and pretty
type of the Prune D’Ente was introduced
from France into California in the year
1857, by Mr. Pierre Pellier, of San José,
and has since been propagated all over the
State, under the name of Petite or French
Prune. The name of Petite (small) was
given to it so as to distinguish it from a
larger type, the Hungarian or Pond’s Seed- _
ling, thought at the time to belong to the
same family, and which went and is going
yet on some nurserymen’s catalogue under
the wrong name of ‘‘Grosse” Prune D’Agen.
This type of the D’ Ente is excellent for dry-
ing; the fruit is from small to medium,
more or less pyriform, according to locali-
ties; reddish-purple, violet-red in our mount-
ains; very sweet, and juicy enough.

That name of French or Petite Prune
should be entirely dropped off by nursery-
men, prune growers and packers, and its
real name, California D’Ente, substituted in
its place. The Prune D’Ente goes all over
the world under no other name—not a box,
canister or glass jar leaving the port of Bor-
deaux, which ships away millions of them,
but under that name. ‘‘French” Prune is
no name at all, for the Saint Catherine, a
fair rival of the D’Ente and yellow when
fresh, is as much French as the D’ Ente and
as old, too. Prune D’Agen, that the city
of Agen has tried pretty bad to have substi-
tuted to the true name of that prune
(D’Ente), has been rejected by the shippers
of that prune in France. So let us, if we
are to meet on the same markets, home or
abroad, the French article, give to our

11

prune its true name, ‘ California D’Ente.”

Loire D’Ente.— The type commonly
kept and propagated in the valley of that
name, in the northwest of France, and
which, for that reason, we have called
‘‘Loire’’ D’Ente; it is certainly a false type
of the D’Ente proper, as is found in the
valley of the Lot; its botanical characters,
wood, buds, leaves and also fruit, vary
considerably from those of the true D’Ente,
It is a very prolific kind; the fruit is ob-
long, with a well-defined suture, and cer-
tainly not pyriform; much darker in color,
fresh, than the Lot or California D’ Ente; it
ripens a week or two before the two latter
ones; it dries well, but has not the sweet.
and rich flavor of the true type.

This is the type that some nurserymen in
California have imported from the nurseries
of the Loire Valley, thinking that it was a
pure type of the D’Ente, and which they
are advertising under the name of Robe De
Sergent, or true Prune D’Agen.

Puymirol D’Ente.—This is another
type of the D’Ente, but differing much in
its botanical characters from the D’Ente
proper; it originated at Puymirol, in the
southwest of France. The fruit is uniform-
ily large and of a fine shape, like shown in
Fig. 23; it is somewhat more early than
the D’Ente, very sweet, and dries well; it
makes a first quality prune. The tree is
productive, the fruit growing around the
limbs much like the Greengages and St.
Catherine, close together. We cannot but
highly recommend this fine variety.

Violet Perdigron.—Tree quite vigorous
and productive; fruit medium large, per-
fectly round; skin deep purple, covered
with a deep azure bloom; flesh reddish at
maturity, moderately juicy, and but slightly
perfumed; parts well fromthe stone. Very
late, hanging splendidly on the tree; cures
very nicely, and keeps a round shape when
cured. A very desirable kind to eat fresh,
for its good keeping qualities. As a prune
however, it has nothing whatever to com-
pare with the D’Ente, and Saint Catherine.

Red Perdigron.—This is the prune
which, cured in a particular way at Brig-
noles, in Southern France, constitutes the
Brignoles Prune of Provence. The fruit is
quite large, perfectly round, light pink
color, juicy, nicely flavored in fact a splen-
did prune for dessert. .Its curing qualities
are not good, on account of its juice, and
dried is far from being so sweet us the
D’Ente.

Saint Catherine.—An old variety, and
one of the most celebrated kinds. Exten-
sively cultivated in the valley of the Loire
(France), where the D’Ente gives poor re-
sults. Besides making a superior prune,
it is also much esteemed for preserving, and

is excellent for dessert. The fruit is of
medium size, obovate or roundish oval,
with a rather well marked suture on one
side; skin just thick enough to allow the
fruit to dry splendidly; of a golden pale
yellow; overspread with a thin bloom, and
sometimes becoming rose violet on the
sunny side. The flesh is yellow, firm and
juicy, adhering but little to the stone; (here
in California, we find it a perfect freestone),
the flavor is very rich, perfumed; one of the
best prunes to eat fresh. It ripens, accord-
ing to localities, from the later part of Aug-
ust to the middle of September. A vigor-
ous grower and constant bearer; propagated
“true from the root.” The fruit fresh
stands shipping well; dried it retains the
most of its bulk, and turns very dark.

In size the St. Catherine compares well
with the French or D’Ente prune. (See
Fig. 22.)

Italian Questche.— Medium to large;
dark purple; cures well.

German Questche.—Fruit long, oval,
purple; separates from the stone; cures
well.

Alsatian Questche.— Smaller than the
German Questche, but of the same quality.

Knight’s Green Drying.— Fruit very
large, almost round; greenish-yellow, firm,
sweet, good for dessert; said to be splendid
for drying. (Didn’t bear yet with us.)

Dame Aubert.— A magnificent yellow
plum, of the size of Coe’s Golden Drop, but
like the latter, drying badly, and sub-acid
when dried. Superior to Coe’s fresh ;
splendid for preserving.

Double Prune @ Agen or Double Robe.
—Fruit very large, growing to four ounces;
egg-shaped; skin thin, reddish-purple and
covered with bloom; pulp yellow, soft, very
juicy, sweet and highly flavored. One of
the very best dessert plums. Much of the
fruit grows in pairs, hence its name,
‘Double Robe;” an entirely different kind
from Hungarian, or Pond Seedling.

On account of the fruit being so juicy, it
is hard to cure; dried it makes a very large,
jet-black prune, but quite acid like the
Hungarian, Coe’s and Dame Aubert; not
very suitable for market.

New and Valuable Prune, (for the sea-
son of 1889-90.)—We secured this fine vari-
ety several years ago from the South of
France, where it had just been put to
market; it is a parent of the D’Ente,
though its botanica] characters differ some-
what from the latter, and was discovered
in an old abandoned monastery of the Lot.
The fruit grows uniformly large, is of first
quality, curing nicely and making as fine a
prune as the best D’Ente or St. Catherine
prunes,

levecovll (ilvealJ Ue 1D).

FRUIT

TREES,

(Aut FREE From Insxct PEsts.)

CHERRIES.

We wish to call special attention to
those most valuable kinds of Cherries in-
troduced by us into California, those April
kinds, the earliest ones to be found in the
State, vix.: Early Tarascon, April Guigne,
Guigne Marbrée, and Early Lamaurie.
Near Vacaville, in Solano county, cherries
were picked on our Guigne Marbée be-
tween the 25th and 28th of March. The
same kind, at this altitude (2,600 feet), is
ripe to pick about the tenth of May.

Early Tarascon.—One of the earliest
and most prolific cherries growing in im-
mense clusters. Fruit medium large,
roundish, inclining to oval; skin dark red,
almost black at maturity; flesh purplish
red, sweet and rich flavor; very small
stone. April.

Guigne Marbree.—As early as Tar-
ascon; also very productive. Fruit me-
dium large, roundish oval; skin dark red;
flesh purplish red, tender, juicy, delicate
flavor. Stone quite small. April.

April Guigne.—Medium large, round,
dark red, very early. (Of recent intro-
duction. )

Early Lamaurie.-—A new and very
early kind, much prized for its precocity
and beauty. April. (Of recent intro-
duction.)

Bigarreau de Mai.—A new ox-heart
variety. May.

Royal Hative, or Mayduke.—One of
the most popular sorts; Fruit roundish
growing in clusters; flesh reddish, tender
and melting. A constant and heavy
bearer. May.

Bigarreau Grosse de Mezel.—Fruit
very large, oblong, heart-shaped; skin dark
red, very glossy, nice flavor. June.

Glossy Black.—Hardy and very pro-
ductive; medium large. June.

Spa, or Belle De Chatenay.—July.
Queen Hortense.—July,
Montmorency.—July.

Napoleon Bigarreau.—July.
Early Parple Guigne.—May.
Yellow of Crimea.—Late.

Violet Bigarreau.—New.

Black Tartarian.—Medium.

PLUMS.

Common Green Gage.—Fruit medium,
10und; greenish yellow; very juicy. August.

Bavay Green Gage. — Large, round,
greenish yellow; excellent flavor. Late.

Diaphane Green Gage. — Very light
greenish color, almost trangparent; deli-
cious. Middle of August.

Duane’s Purple—Very large, ege-shaped,
reddish purple, sweet. Very early.

Coe’s Golden Drop.—Very large, oval,
yellow, nicely flavored. September.

Monsieur Rouge. —An old, esteemed
variety. Fruit large, perfectly round, dark
red; juicy, and nicely flavored; a perfect
freestone. August.

Royale de Tours.—Large, purple; juicy,
sweet, rich. Very early.

Damas de Tours.—Medium, dark blue;
productive; quite early. July.

Jaune Hative, or Early Yellow.—The
earliest plum, not even excepting the
Cherry plum. Medium, oval; skin amber-
yellow; of nice and pleasant flavor. July.

Cherry Plum, or Red Myrobelan.—
Round, medium, light red; juicy, but little
flavored. July.

Pond’s Seedling. — The largest plum
known; egg-shaped, light purple, juicy;
little flavored. September.

Petite Mirabelle.—A small but delicious
plum. Very juicy, rich flavor.

Blue Damson.—Small, obovate, sweet,
little flavored. Good for preserving.

Monsieur Janne.—Round, medium
large; yellow, juicy; nicely flavored. Au-
gust.

Besides, we highly recommend for des-
sert the following kinds described under
the head of Prunes, viz: Dame Aubert,
| Double D’Agen, St. Catherine, Perdigron.

APRICOTS.

Boulbon.—One of the best for shipping;
an entirely new and most valuable variety.
Before getting ripe the fruit is said to get ~
a beautiful red cheek; and, as apricots for
shipping ata distance have to be picked
green, this kind has the advantage over
all others of always having a cheek dotted

with carmine. It is the largest apricot we

|
i 13

} PAT LV,

Fig. 29. Fig. 30. Fig. 31.
AVELINE FILBERT. MARREON COMBALE CHESTNUT. PIEDMONT FILBERT,

AHA
Fig. 32. Fig. 33.
EVER-BEARING BLACK MULBERRY. MEDLAR.
(Noir of Spain.

Fig. 34. Fig, 35.
CHABERTE. SORBUS. CLUSTER,

All the Nuts and Fruit on this Plate “ California Grown.”’
(Copyrighted.)

have ever grown upon our place. We re-
commend it as one of the very best to plant,

Esperen Early.—The earliest apricot;
medium large, juicy and well flavored,

Musk Early.—A new variety obtained
from the south of France. It is claimed
to be as early as Esperen and to have a
rich, musky flavor. (Didn’t bear with us
yet.)

Mexico. — Medium large; very sweet,
very juicy, delicious flavor. One of the
very best.

Duclos.—Angoumois.—Mille.

PEACHES (Freestonss) :

Amsden, Alexander, Briggs Red May, St.
Ascycles, Hale’s Harly, Grosse Mignonne,
Early Crawford, Belle of Doué, Queen of
Orchards, Nivette, Late Chatenay, Picquet’s
Late, Red Magdalen, etc.

CLINGSTONES.

Royal George, Day’s White, 20-ounce

Cling (orange).

NECTARINES.
New White—Orange, violet or purple.

PEARS.

Duchesse d? Angouleme.—October.

Sugar Pear.—August.

Barilett.—August to September.

Summer Doyenne.—July.

Bon Chretien.—A pretty and delicious
little pear. October.

Beurre Clairgeau.—November.

Passe-Colmar. — Medium; very sweet,
January.

Winter Nellis.—January.

Beurre Kaster.—Late.

Passe-Crassanne. — Very large; one of
the finest winter kinds. February to
April.

Bergamotte-Esperen.--Medium large;
highly flavored; keeps till April.

Winter Royal.—-Medium; very late.

Catillae.—-For baking.

Beurre Goubauilt. —— Large; fine. Jan-
uary to February.

Assomption.--Immense pear; about as
early as Bartlett. Only a few trees this
season at 50 cents each.

APPLHS.

Spitzenberg, Newtown Pippin, Winesap,
Swaar, Rhode Island Greening, White Pear-
main, Red Astrachan, Yellow Bellflower,
Stump, Golden Reinette, Red Calville, White
Calville, Winter Rambour.—Cider varieties.

KIGS.
San Jose Black.
White Magdalen.—The earliest.

i4

Jaune Longue.— Yellow.
Noirmoutier.—Yellowish red.
Pagaudiere.—Yellowish red.

Buissonne, Franche Paillarde, Versailles
Napolitaine.

MULBERRIBS.

Noir of Spain, or Ever-Bearing Black
Mulberry.—Fruit very large, sweet; most
delicious flavor; very juicy. This variety,
introduced by us into California, is acknowl-
edged as being the very best of the Black
Mulberry family, Its growth is slow, but
it grows and thrives in any kind of soil and
at any exposure. The Noir of Spain blos-
soms out so late in the spring that it is
never injured by frosts. From the time the
berries commence to ripen (July), it keeps
on bearing until October. (See Fig. 32.)

Russian, —A kind of Black Mulberry
much talked about these late years, said to
do well in the Northern States, but greatly
inferior for its fruit to the Noir of Spain.

QUINCES.
Constantinople.— The largest quince
known; bright golden yellow; very pro-
ductive. The boss quince.
Portugal.—Very large; much esteemed.
Very productive.

MEDLARS.

Medlar monstrous. — The largest of
Medlars; very productive. When picked
from the tree, the fruit is very harsh and
astringent, like the persimmon and sorbus,
but through the winter it gets mellow, and
is then really palatable. Ripensin January.

The Medlar, or Mespilus Germanica, is
a very pretty tree—fine foliage and large
blossoms, the latter coming out so late that
they are never nipped by frost. The Med-
lar is a precocious, prolific and regular bear-
er. Every garden should have a Medlar
tree or two. (See Fig. 33.)

SORBUS.

Sorbus Domestica.—A native of Hu-
rope, growing to a height of thirty to forty
feet. The wood of the sorbus is very hard
and finely grained, and is much used by en-
gravers and cabinet makers. Its beautiful
umbels of white flowers are succeeded by
most pretty little fruit, having the shape of
small pears with a red cheek. Like the
Medlar, the fruit has to get mellow before it
is fit to eat. The sorbus is as much an or-
namental as a fruit tree, and is well recom-
mended for both. (See Fig. 34.) .

ORNAMENTAL TREES.

Cornus Mascula.—A very showy tree,
with innumerable umbels of rather bright

15

yellow flowers, which bloom in February.
A very hardy tree, never being injured by
frost; fruit amber yellow, of the size of a
small olive, but more slender. Another
variety is ‘‘red fruited.”’

Cratwgus azarolus.— (Yellow and red
fruited.) Highly ornamental, growing toa
height of 20 to 25 feet. Its wood is finely
grained and very hard, and is employed by
cabinet makers. The cultivated kinds of
azarolus are without spines, The fruit isa
pretty little apple, round, sub-acid, of the
size of a crab apple.

Crategus Oxyacantha, or White
Thorn.—Very common in Europe. By the
first of May the tree is covered all over
with umbels of fragrant little flowers, suc-
ceeded by red berries.

Crategus Crus Galli, or Black Thorn.
—Same flowers as the White Thorn, suc-
ceeded by clusters of dark blue berries.
The tree is armed with long and stout
spines, hence its name of Cock-spur Thorn.

Large Fruited Thorn. — A very showy
tree, of rapid growth, fruit as large as a
cherry, and of a beautiful bright red.

Double Flowering Thorn. — Double
Red Thorn. — Bright red double flowers.
Very pretty.

Flora Plena Thorn. — One of the pret-
tiest Thorns.

Alba Plena Thorn. — White ‘flowers,
very ornamental.

Holland Linden. — Large, light green
leaves. Rapid grower.

Hungarian, or Silvered Linden. —
Large, thick leaves, dark green, silvery un-
derneath; makes a splendid shade tree.

Horse Chestnut.—A very pretty shade
tree.

Canada Poplar. — An erect and rapid
grower, very ornamental.

Long - leaved Elm. — The finest kind;
grafted on the root.

Locust Decaisneana. — Fine rose flow-
ers produced in great abundance.

Locust Semperflorens.—A constant and
abundant bloomer.

Locust Viscosa.—Rose-colored flowers;
branches gummy.

Locust Moss, or Rose Acacia.—AJbeau-
tiful flowering variety.

Locust Globe, or Parasol Acacia.—A
remarkable thornless variety; pretty tree
with a round dense head.

—All those locusts are grafted on the root,

Holly.—A very ornamental evergreen.

Paw Paw. — The Banana - Tree of Mis-
souri.

CALIFORNIA LILIES.

‘*White’”’ and “Tiger” Lilies, 50 cents
each; 75 cents per mail.

Pink roots, with description of the flow-
er 50 cents per root. (Too heavy to be
shipped by mail.)

SELECT ROSES.

We are able to present to our customers
this season, the very finest select roses,
budded on Mamnetti stock, at 2 to 3% feet
from the ground, and of the following
varieties:

La France.—A magnificent remontant
rose; the color is of a lovely rose, with
silvery lustre. A constant bloomer, and
very sweet scented. The first crop of flow-
ers in the spring, bears roses from 5 to 6
inches in diameter. Extra fine.

Coquette Des Blanches. (Queen of the
White).—Medium size, very double, sweet
scented; a constant bearer. White, some
with a light purplish tint. Very pretty.

Baronne Prevost.—Flowers flat, large,
dark rose, very fragrant. Extra fine. Re-
montant.

Duchesse De Nemours.—Medium large,
brilliant, dazzling red; splendid. Remon-
tant.

Comtesse De Morny. Bright rose, very
large; from 4 to 5inches. Remontant,

Richard Cour De Lion,—Large flat,
brilliant deep rose. Remontant.

Coquette De Lyon.—Tea rose, canary
bird yellow; Beautiful. A constant bearer.

Belle Lyonnaise.— Tea rose; copper
yellow. Elegant; remontant.

Gloire Des Mousseuses.—A magnificent
moss rose.

CLIMBERS.

Belle of Baltimore,—Growing in large
clusters; small to medium; white and rose-
tinted.

Seven Sisters. — Very pretty and rapid
climber. Grows in clusters of six to eight-
een little roses of all shades. Most charm-
ing.

ROSES GROWN FROM CUTTINGS. +

La Neige.—Pure white.

Souvenir of the Queen of England.—
Very large, bright rose. Remontant.

Also Comtesse De Morny, Duchesse De
Nemours, Richard Coeur De Lion, Hermo-
sa, Moss Rose.

PART ROU Iie,

GRAPES.

TABLE, RAISIN AND WINE VARIETIES,

No Phylloxera in our Mountains.

We offer to the public rooted vines and cuttings of the most complete and magnificent
collection of foreign grapes to be found in California and the United States, a good many
of those varieties having been procured, at great expense, from abroad.

All the varieties marked with an asterisk (*) have not yet fruited with us; and as we
have taken for a rule to sell no vines nor cuttings of any variety before it has fruited in
our vineyard, we would, therefore, decline any orders for such kinds.

We are adding, every season, new varieties to our already vast collection: in this way
have we found which are the varicties best suited to our soil and climate, and also the
earliest kinds and the most valuable for market. Our collection of Muscats is unique,
and comprises grapes of all colors, viz: black, blue, maroon, red, rose, white, gray, green
and yellow. Our early varieties—the earliest ones to be found in the State—ripen as much

as 25 days before ‘‘ Sweet Water.”

Our space does not permit to give a full description of each variety, many of which,

however, are extra fine ones.

*Chasselas Angevin.

Chasselas Bulhery.—A splendid white
grape, from two to three weeks more early
than Sweet Water. Bunches large, well
set; berries medium large, round, white,
transparent, finely flavored. Excellent for
shipping.

Chasselas Ciotat or Parsley Leaf.

Chasselas Coulard.—Early.

*Chasselas De Provence.—Very early.

*Chasselas De Malakoff.

Chasselas Dupont.—Bunches large, well
set; berries medium to large, round, per-
fectly transparent, juicy, sweet, splendid
flavor. Very productive. White. One of
the very best for table use and shipping, on
account of its beauty, quality and produc-
tiveness.

*Chasselas De Debernardy. —Early.
*Chasselas Dugommier.—Early.
*Chasselas Duhamel.—Early.
*Ohasselas De Falloux.—Very early.
Chasselas Fendant Rose.—Karly.
Chasselas Fendant Blanc.—Early.
Chasselas De Florence.—Medium.
Chasselas Jalabert.—White; early.
Chasselas Mamelon Blanc.— White.
*Chasselas musque.— White.
Chasselas Oblong.— White.
Chasselas De Fontainebleau or Thom-

ery.—Bunches medium; berries medium,
well set, round, sweet, well flavored; skin
thin. Harly.

Chasselas De Pondichery. — Bunches
large, well set; berries very large, spherical,
white, peculiar and nice flavor; skin thick.
Late.

Chasselas Rose. — Bunches medium,
well set; berries medium, sweet; skin light
pink. Very early.

Chasselas Royal Red.—A beautiful va-
riety. Bunches large, well set, berries
large, round, juicy, highly flavored; deep
red, turning almost to black at full maturi-
ty. Very productive. Medium.

Chasselas Royal Blue of Windsor.—
Bunches large, well set; berries large, juicy,
well flavored; dark blue. Medium,

Chasselas Sageret.— White.

*Chasselas Touland.—Early.

Chasselas Violet.—Buunches long, rather
loosely set; berries large, elongated oval,
very sweet; rich flavor. Violet color, with
heavy bloom. A most beautiful and deli-
cious grape. Very early.

Chasselas Vibert.— White; early.

Aspiran Noir.

*Abourlah.—Large, red; late.

*Alep.—Black.

*Aleatico Roseo.

*Barbaducis.— White, large.

*Balafant.—Large, white; early.
Bastardo.—Black.
Barbarossa.—Large, rose.
*Blauer Portuguiser.—Blue.
*Balavry.—Black.
*Brustiano.— White.
*Beni-Salem.— White.
*Boudales.—Large, black.
Black Prince.—Large; medium.
Blanc D’Ambre.— White; early,
Blussard Noir.—Large; medium.
Black Hamburg.—Large; medium.

Calabre Blanc.—A magnificent ship-
ping grape. Bunches medium large; ber-
ries medium large, well flavored; skin thick,
amber white. Stems tough. Medium late.

Caserno Noir.—Bunches large; berries
large, oval, juicy, very sweet, well flavored;
jet black. Early. A splendid variety.

Cariniana Rose.—Large; medium.

*Catalan.—Red.

*Calabazar.— White.

Celestino Noir.—Large; black.

Chaptal.—Large; white.

*Colorado.—White.

Cornichon Violet.—Large; deep red.

Cornichon Blanc.—Large, white.

*Corbeau.—Large, black; early.

*Cornet Noir.—Very early.

*Cruexen.—Black.

Decandolles.—Very large, white.

*De La quasaba.—Black; late.

Dinka Blane.—White.

*Duc De Magenta.—Black; early.

*Dureza.—Very early.

Doleetto Nero.—Black; very sweet.

Emperor.—Large, oblong, deep red.

Franckental.—Large, black.

Frederickton.—Large, black.

Fintindo.—Bunches very large, thickly
set; berries large as Damson plums, flesh
oa dark red, Very showy. Medium
ate.

*Forest.—Large; black; early.

Four-Shouldered.—Purplish-red.

Gros Maroc.—Very large; dark red.

*@radiska.— White.

"Gree Rouge.—Large, deep red.

"Gros Colman.—Large, dark purple.

*Grunne Kadarka.—Green-white.

*Goher Hatif.—Black; early.

*Guillandoux.—Early.

Gros Makara.—Black.

Gros Sapat.--Bunches large, well set;
berries large, oval, sweet, delicious flavor;

17

black, with heavy bloom. Very early. A
beautiful variety.

Gros Damas.—Bunches large, well set;
berries large, roundish-oval, juicy, highly
flavored; jet black. Medium. Very fine.

Gros Guillaume.-—Bunches large, well
set; berries large, sweet, highly flavored;
black. Medium. Fine variety.

Gros Gromier. — Bunches very large,
thickly set; berries medium, sweet; pink
colored; enormously productive. Medium.

General De La Marmora.—Bunches
large, wellset; berries large, roundish-oval,
transparent white; sweet and splendidly
flavored. Medium, Very handsome variety.

Ischia, or Genoa Early. — Bunches
small to medium; berries medium, sweet;
jet black. Very early; over two weeks
more early than Sweet Water. The first
black grape to ripen with Black Magdalen.

*Hycales.—White.

Joannen Charnu.--Large; medium.

Janny Zolve.—White.

*Jericho.—Black.

Kokur of Crimea.—White.

*Kisch-Misch.—Amber-green. Seedless.

*Kischmisch-Ali.—-Red.

*Karaod.— White.

*Ketsket-zetzu.— White.

Ladies’ Fingers.—-Large, oblong.

*Lista Blane.——Early.

*Lacryma-Christi.--Black.

*Lambruscat.

*Leany-Szello.— White.

*Limdi Khamat.—Red; early.

Long Noir of Spain.—Jet black.

Malingre Early. —Bunches medium;
berries medium, oval juicy, sweet, well
flavored; white. Very early. Two weeks
more early than Sweet Water.

Minestra.—Bunches large, well set; ber-
ries large, sweet, well flavored; black. Very
fine. Medium.

Magdeleine Noire.—Bunches medium,
thickly set; berries small, juicy; black.
The earliest black grape with Ischia, ripe
three weeks before Sweet Water.

Magdeleine Blanche.— Bunches me-
dium large, well set; berries roundish oval;
medium, sweet, juicy, well flavored; very
productive; white. Very early; one of the
earliest white grapes.

Marshal Bosquet.—White.

Miller.—Light pink.

Morillon Panache, or variegated.

Malvoisie Blanc.—Bunches large, well
set; berries medium, very sweet, well
flavored; skin thick; white. Enormously
productive. Late.

*Malvoisie Noir.—Dark red.

*Malaga Blanc.—Oval, white.

*Malaga Rose.—Oval.

Mission, or Los Angeles.—Bunches
large, loosely set; berries medium, very
sweet; enormously productive. Late.

*Nosco.— White.

Olivette Jaune.—Amber-white.

*Papaona.— White; early.

Palestine.—Large; white.

Pearl of Anvers.—Bunches medium,
well set; berries medium large, sweet, juicy,
well flavored ; transparent white. Hxcel-
lent. One of the earliest, ripens three weeks
before Sweet Water.

Poulsard Noir.—Bunches large, well
set; berries large, roundish-oval, sweet,
juicy; highly flavored; jet black. Very fine.
Medium early.

Purple Damascus.—Large; late.

*Precoce De Kienzheimer.—Early.

*Precoce De Hongrie.—Black; early.

*Precoce De Montreuil. — Very early.

*Precoce De Marseille.—Early.

*Pedro- Ximenes.— White.

=Perle Imperiale.—White.

(Eil Noir (Black Eye).—Bunches large,
well set; berries olive-shaped, large, very
sweet, juicy; highly flavored. Early. A
splendid variety.

Rose of Peru.—Large, deep red.

Ramonia of Transylvania.—Bunches
heavy and well set; berries very large,
round, as large as Damson plums; sweet,
well flavored; dark blue, with heavy bloom.
Medium. A most magnificent grape.

Shiras.—Bunches long; berries large,
olive-shaped, sweet and highly flavored;
dark blue, with heavy bloom. Very early.

Saint Bernard.--Large, white.

Serciat.— White.

“Saint Pierre.—Large, white.

*Sinker.— White.

*Solferino.—Maroon color.

*Sucre de Marseille.—Early.

Sultan Violet.—Large.

*Sabals kankoi.—Light pink.

Sweet Water.—Harly.

*Sizlva-Stollo.—White; early.

Seedless Black Corinth.—Dried, it is
known under the name of ‘‘ Zante Cur-
rants.”

Secdless Rose Corinth.

Seedless White Corinth.— Heavy bearer.
Seedless Sultana.—Bunches large,shoul-
dered; berries small, seedless,sweet. Splen-
did for drying.

18

Tokay (Flame Colored).—Buunches very
large, well set; berries very large, olive
shaped, firm, pink colored. Very showy
and an excellent grape for shipping.

“Tinto d’ Alicante.—Black.

*Torok Zoello.—Black.

*Tokos.—Blue.

Ulliade.—Bunches very large; berries
quite large, oval, sweet, well flavored;
black; very productive. Medium. One of
our finest varieties.

“Vert De Madere.—Harly.

*Verdetio.— White.

*Xeres.— White.

“Zitzen-Zitzen.—Rose.

6 MUSCATS.

Our collection of Muscats, the finest one
to be found anywhere, comprises the most
delicate kinds, and grapes of all colors, viz:
Black, blue, red, rose, gray, maroon, white,
yellow, green.

Muscat of Alexandria.—Bunches large;
berries large, oval, firm, well flavored.
Late. One of the best for drying.

Muscat Bifere.—Round, white.

Museat Cailaba.—Black; early.

Museat Eugenie.— White; rich.

Muscat Gris.—Whitish-gray.

Orange-Flowered Muscat.—Most deli-
cate, rich flavor. Harly.

Muscat De Saumur.—Early.

Blue Museat.—Bunches small to medi-
um; berries medium, juicy, sweet; nice
dark blue. One of the earliest grapes;
ripens three weeks before Sweet Water.

Red Muscat of Madeira.—Bunches
medium; berries medium large; nice dark
pink color; nicely flavored. Medium.

Muscat De Frontignan.—Bunches cyl-
indric, medium; berries set close, like corn;
very juicy; highly flavored; one of the
earliest grapes.

*Museat Jura.—Black; early.

Muscat Marron.--Chestnut color.

Muscat Lazerelle.—Berries round, me-
dium, white, firm, sweet; highly flavored.
Delicious. Medium.

*Muscat D’Espagne.—Early.

Museatel.--Splendid for drying.

Museat Primavis.—White.

Museat Sarbelle.--Very large, round,
firm, nicely flavored. Medium.

*Museat De Vaucluse.— White.

*Muscat De Patras.—Harly.

“Muscat De Smyrne.—Harly.

*Museat Kepens.— White; early.

19

*Muscat D’Asti.—White.
Muscat D’Ernstadt.— White.
“Muscat D’Alma.—-White.
*Muscat Romain.— White.
“Muscat Du Po.—White.
*Muscat Caminada.--Large, white.
*Muscat De Malte.--White.

RAISIN VARIETIES.

Maseat of Alexandria; Muscat D’Espagne;
Muscat Lazerelle; Muscatel; Malaga; Chas-
selas Vibert; Seedless Sultana; all the seed-
less Corinth (black, rose and white).

WINE VARIETIES.

We would call the attention of grape-
growers and viniculturists to our fine col-
lection of wine varieties. Many of these
varieties have been introduced by us into
this State the last seventeen years and
thoroughly tested; we cannot but warmly
recommend every one in the list.

Aramon.—Black; heavy bearer.
Alcantino De Florence.—Black; early.
Aunis.—Black; heavy bearer.
Aramon-Bouschet.—Black.
Alicante-Bouschet.—Black.

Carmenet, or Carbenet of Medoc.—
Black; early. Very fine bouquet.

Cabernet-Sauvignon.—Black.
Chauche Noir.—Black.

Clairette Blanche.—White.
Cot-De-Tourraine.—Black; eayly.
Cot-a-Queue Verte.—Black; early.
Charboneau.—Black; heavy bearer.
Carignan.—Black.

Delhys Noir.—Black; Productive.

Etraire - De - L’adui.— Bunches very
large, shouldered; berries medium, round
inclining to oval, juicy, deep black; very
heavy bearer. Medium early. Said to be
a resistant stock. Very vigorous.

Grenache.—Black; heavy bearer.
Gamay. (Petit). Heavy bearer.

Gamay Malin.—Black; early.

Gros Rouge.—Deep red; early.

Juranson Noir.—Black.

Mondeuse De Savoie.—Deep blue.

Mataro.—Black; heavy bearer.

Malbeck.—Black; heavy bearer.

Merlot.—Black; early.

Meunier.—Black.

Morastel-Bouschet.—Deep black.

*Morillon Noir.—Black.

*Morillon Blane.—White.

*Melinet Blanc.— White.

Noir De Pressac.—Black.

Pineau of Burgundy.—Black; ear y.

Pineau Blane.— White.

Pineau Gris.—Grayish white.

Petit Bouschet.-— A cross between
Teinturier and Alicanthe. Bunches medi-
um; berries medium, very dark-juiced ;
good bearer; very early.

*Perle Noire.—Black.

*Roussanne.— White.

Petite Sirah.—Black; early.

Riesling.— White.

Sauvignon Jaune.—Bunches medium;
berries medium large, well set, transpar-
ent, yellowish-white. Early. Produces in
California a superior white wine

Semillon Blane.—White.
*Serine Noire.—Black.

Teinturier — Bunches full and close ;
berries small, round, full of very dark juice.
Excellent for coloring light wines. Very
early.

*Troussean.—Black.
*Terret-Bouschet.—Black.
*Viognier.— White.
Zinfandel.—Black.

AMERICAN VARIETIES

Catawbha.—Vigorous grower; very pro-
ductive. Late.

Champion.—Bunches small; berries me-
dium; deep black; highly flavored. Very
early.

PART OP ir it

SMALL

STRAWBERRIES,

Rubies. (French. )--Fruit large, regular,
conical but broad; sweet, well flavored,
deep brilliant, glossy scarlet. First rate
for shipping. Early.

Carolina Superba. (French.)--Fruit
very large, two inches long; conical in
shape, regular; bright scarlet. Prolific.
Very early.

The Lady. (English.)—Large, broad;
light crimson; sweet, peculiar flavor; very
productive. Medium. Bears a second crop
in the fall.

Flora. (French.)-—-Large, long, well-
shaped; deep scarlet ; heavy bearer. Me-
dium.

Princess Dagmar. (English.) —Uni-
formly large; immensely productive; coni-
cal shaped; sweet, excellent flavor; light
crimson. Bears a second crop in the fall.

Young Wonderful. (English.)--Long,
conical berry, deep crimson, very produc-
tive; medium.

Cornish Diamond. (English. )—Large,
conical, well flavored; red berry. Late.

Exhibition. (English.) —Large, deep
red; delicious flavor; heavy bearer. Me-
dium,

Gloire De Zuidwyk. (Dutch.)--Orig-
inated in Holland. Berries very large,
wedge shaped; flesh firm; salmon colored;
highly flavored. Medium.

Downing. (American.) --An old but
valuable variety; every rooted runner bears
in the ensuing spring; splendid sort to cul-
tivate in matted rows. The earliest straw-
berry that we have ever grown upon our
place, and we have tested more than a hun-
dred varieties. Fruit small to medium
large, roundish-ovate, deep crimson; seeds
deeply imbedded; flesh tender, rich, excel-
lent flavor. Should be in all gardens.

Common English Red Wood.-—-Fruit
red, small, roundish-ovate; bears monthly.

NOVELTIES.

Matador. (French.)--Very large.
La Bicolore. (French.)-—Large.

Crystal Palace. (English.)—Very large.
First quality.

British Sovereign. (English.)—Large.

HRUIT.

Marshal Yon Moltke. (German.) —
Very large.

AbdeEl-Kader. (French.)—Very large.

Boisselot. (French.)--Very large; heavy
bearer; medium early.

Beauty of England.--Very large; first
quality.

RASPBERRIES.

French Everbearlng. (Three crops a
year.)--Very large; deep crimson. Very
early.

Cuthbert.--Very large; deep rich crim-
s0n.

BLACKBERRIES.

Wilson’s Early.—Large, oblong, jet
black, sweet, rich. Very early.

Kittatiny.--Large, very long, glossy
black; well flavored. Medium early.

Lawton.—Large, sweet, well flavored;
good bearer.

CURRANTS.

Imperial Red.—Bunches long; prolific.

Imperial White.—-Bunches long, ber-
ries large.

Cherry.—Fruit of the largest size, red;
prolific,

Fay’s Prolific.--Greatly inferior to
Cherry in size of beiries and productive-
ness.

Common Black.—- Berries large; jet
black.

ENGLISH GOOSEBERRIES.

The Gooseberry plants we offer for sale
are grown from ‘‘layering’’ and well rooted,
and guaranteed to faithfully correspond to
the description we give herewith. We will
add that. our Gooseberries go only under
one name, and that that name is not
changed every other year to suit the whims
or speculative propensities of enterprising
tree and plant dealers.

Alma.-—-Large, roundish-oval, greenish.

Australia.--Large, oval, amber-white.

Angler.—Very large, light green.

21

Bank Europe.—-Large, oval, greenish-
white.

Broom Girl.--Very large, round, inclin-
ing to oval.

Britannia. -- Large,
somewhat hairy.

Bunker Hill.—-Very large, round, white.

Crown Bob.—Very large, roundish, oval,
white, rosy cheek; a little hairy.

Conquering Hero.—Large,
greenish, red cheek.

Echo.—Large, oval, greenish-white.

Freedom. — Very large, oblong, rosy
cheek.

Free from Fault.—Very large, round
inclining to oval; greenish-white, red cheek.

Guido.—Large, oval, red, little hairy.

Gunner. — Very large, round, green,
somewhat hairy; almost as large as a walnut.

Green Mountain.—Large, oblong, green.

Golden Chain. — A magnificent berry-
two inches long; elongated, oval, amber
white.

: :
Gerengage. — Medium large; perfectly
round; greenish-white, transparent; a daisy.
General.—Very large, round, green.
Irmong.—Large, oblong, green; a little
hairy.
Justicia.—Large, oblong, white; some-
what hairy.

Lion’s Provider.—Very large, elongated,
oval; red all over at maturity.

Lady Laster.--Very large,
white; a few hairs,

Lady Delamere,—Large, round, inclin-
ing to oval, tansparent green.

La Favorite,—Very large,roundish oval,
green.

Lulu Painter,--Large, oval, green.

Lobster,—Very large, oblong, red.

Larnout,——Large, oblong, white.

Marigold.—Large as a walnut; round,
transparent white.

Maier Hilbert.—Large, roundish-oval,
red,

Merry Monarch. — Very large, oblong,
bright red, somewhat hairy.

oblong, yellow,

oblong,

oblong,

Morning Star.—Very large, round, in-
clining to oval; transparent white.

North Briton. -- Large, roundish-oval,
greenish-white.

Overall.—Large, oblong, green.

Prince Regent.--Very large, elongated
oval, white.

Profit.--Large, oblong, white.

Pern.--Large as a walnut; round, in-
clining to oval, white; a few hairs,

Princess Royal.—Medium, round, red;
a few hairs.

Queen.—Very large, roundish oval; am-
ber white.

Rockwood.—Very large, almost round,
amber-white.

Rigby’s Honeymoon. — Large,
white.

Roaring Liou.—Very large, roundish-
oval; white, with red cheek.

Rob Roy.——Medium large, oval, red.

Red Robin.--Large, oval, red.

Snowdrift.—-Large, oblong, light green.

Sir John.—Large, round, inclining to
oval, amber white.

Slaughterman.-—-Large, oblong, green-
ish-white.

Shadwick’s Sportsmau.—Medium large,
amber-yollow; a little hairy. Very prolific.

Smiling Beauty .--Large,roundish-oval,
green.

Shumper.--Large, oblong, green.

Speedwell.——Large, oblong, light red.

Sander.——Large, oval, light yellow.

Top Marker.—Very large, oval, pink
color.

Traveler.—Large, almost round, green-
ish white.

Taylor’s Ballerophon. —- Large, oval,
white.

Volney.-—Large, oblong, greenish-white.

White Lurin.—Large, oval, white.

Wellington’s Glory.—Large, oval, green-
ish white.

White Smith.— Very
white.

Washington.—Large, oval, rosy cheek.

oval,

large, round,

FRENCH GOOSEBERRIES.

Verte Ovale.—Large, amber green.
Verto Ovoide.—Large, oval, green.

Violette Oblongue.—-Large, oblong,
purple cheek,

Rouge Clair.—Large, oval, red.

22

ORANGES AND LEMONS.

Expressly grafted for us, Spring. of 1888, from leading varieties of Eu-
rope and Algeria.
Portugal Orange.
Blidah Mandarin Orange.
Large-Fruited Lemon.
Corsica Lemon.

We cannot quote prices, which will be moderate, before the trees
have arrived from France.

GRAFTING THE WALNUT.

By FELIX GILLET, or Nevapa City, Cat.

In view of the large number of trees of the worthless kind of walnut that have been
planted for over thirty years in California and Oregon, and known by the name of Los
Angeles walnut, from the fact that it started out from the county of that name, a delicate
and unproductive kind which, outside of those little valleys bordering the seain Southern
California, has proved a complete failure on this Coast; and in view, too, of the extremely
difficult way of grafting the walnut, which generally fails when done by the ordinary pro-
cess, on small as well as on large trees, we trust that this short essay on the best methods
of grafting and budding walnut trees, will be welcomed by the owners of such unpro-
ductive trees or other kinds that it would be desirable to graft into hardier and finer sorts.
An experience of eighteen years in California in the propagating, budding and grafting of
walnut trees, of which we have on our place the largest and finest collection to be found
anywhere in Europe or America, 23 varieties in all, some of them very rare yet, gives us a
right to speak authoritatively as we do on this subject.

The Los Angeles walnut, which, by the way, has been constantly propagated from
the seed for the last forty years, without any regard to the degenerating of the species,
has three big defects that should make every one reject this variety as worthless; first, it
puts forth too early, from two to eight weeks before the French varieties, and is injured
by late frosts in the spring three years out of four; second, it does not mature its wood
well in the fall, and is nipped again by early frosts at that time; third, it blooms very
irregularly, as the owners of such trees can very well ascertain in the spring at blooming
time, the male flowers or catkins having all dropped off before the female flowers or nuts
had a chance to show themselves; consequently, the nuts not being fertilized by the pollen
or yellow dust secreted by the catkins, drop off after attaining the size of a large pea. In
this way does that variety keep absolutely barren or at least so unproductive that it has
already induced many people throughout this State and Oregon to cut down their trees,
some of them thirty years and over, they having come to the conclusion that Central and
Northern California and Oregon were not adapted to the walnut. Now we would beg the
owners of such large unproductive and tender trees, to quit cutting down their trees, but
rather resort to grafting, no matter how large the tree would be, and transform them into

hardy and prolific sorts; and they should at the same time do away with the foolish idea
that Central and Northern California and Oregon are not adapted te the walnut, while it
is that worthless kind, the Los Angeles walnut, that is not adapted to their climate. Speak-
ing of that delicate and unproductive kind, we will quote from an article to the Pacific
Rural Press on the ‘French Walnut Varieties,’ written several years ago by Mr.W. B. West
of Stockton, who has had much experience with walnut varieties in the San Joaquin
valley: °

“Experience has taught us that the Los Angeles seedling is a very unreliable tree,
only giving fruit under the most favorable circumstances in Northern California; it grows
very thrifty when young, but does not ripen its wood sufficiently to withstand the severe
winters that we sometimes have, and if, by chance, a series of mild seasons follow the
planting, and the tree attain a good size, it is unfruitful, and seldom pays for the room it
occupies.

ENow, the French varieties are entirely different. They are fertile from the first of
their life. I have seen a tree of the Proeparturiens, three years old, showing female blos-
soms, and where they can be impregnated by the male catkins of older trees they will
mature nuts. I have gathered nuts from a tree scarcely four feet high. Their growth is
slow and the wood ripens fully. I have never lost an inch of wood from any frost that
has occured since they were planted, while the Los Angeles trees, near them, have been
cut to the ground many times. As to the quality of the nut, there can be no differ-
ence of opinion—the French nuts are decidedly superior, the shell is thinner and the meat
is very sweet and rich, with none of the bitter skin which always accompanies the Los

Angeles kind.”
. BLOOMING OF THE WALNUT.

A few words first on the blooming of the walnut, cannot but render our further re-
marks on the walnut more clear to the eyes of people little acquainted with that class of
trees and their growth.

The blossoms of fruit trees in general, like those of the cherry, apple, pear, etc., are
composed of a pistil and stamens; the pistil, or female sexual organ of the plant, occupy-
ing the central portion of the blossom and being connected at its base directly with the
young fruit. The stamens, or male sexual organs, are the numerous threads which sur-
round the pistil, all having at the summit what is called the anther, which secretes that
powdery substance known under the name of pollen, the use of the stamens being to fer-
tilize the embryo of the seed contained at the base of the pistil, or the fruit proper.
Thus blossoms that would happen to be only composed of a pistil could not mature their
seed, which would drop off after a while, unless fertilized wlth the pollen of perfect blos-
soms from other trees close by.

With the walnut, the pistil and stamens, instead of being on the same blossoms, are
perfectly distinct and on separate blossoms. To render this description of walnut bloom-
ing more comprehensible, we will accompany it with cuts representing pistillate and stami-
nate buds in a dormant state and also fully developed; and we will add that all these cuts
were made by our engraver in San Francisco from specimens taken on our ‘‘Second Gen-
eration Proeparturiens ” bearing trees, and are allof natural size. Fig. 1 represents a spur
or bearing wood of the walnut, thousands such spurs either single or composed of two or
three little ramifications are found on large bearing trees; and, apropos, people will un-
derstand why they should abstain from pruning walnut trees, if they do not wish to cut
down their crop of nuts. A are the pistillate buds or catkins in a dormant state; they
can well be recognized on any tree as so many little cones, the surface of which looks
like that of a minute pineapple. These little cones show themselves on the trees early in
the fall; and as soon as they appear on the trees, can such trees be said to have gone into
regular bearing. B represents the pistillate bud, also in a dormant state; it grows only on
wood of the year’s growth, whether that wood be one line or six feet long. That bud in
the spring develops into a bunch of nuts imbedded among several leaves. C represents
a leaf bud; the upper one near the summit developing into a small spur from a few lines
to one inch in length, and terminating with a pistillate bud like B, intended for the fol-
lowing year’s crop.

Fig. 2 represents the staminate or male blossoms of the walnut in full bloom; it is
composed of over a hundred of very small flowers which secrete a great quantity of pollen,
a fine yellow powdery substance that the wind scatters near and far, and in all directions;

sin this way young walnuts at a distance having only female blossoms or nuts on, have the
latter duly fertilized, as itis the case with young Proeparturiens trees. Fig. 3 represents
the pistillate or female blossoms of the walnut; they look like minute plumes on the top
of the embryo nuts, the small leaves that surround the little flowers or nut having been
cut off to enable the engraver to give a clear cut of the blossoms. Both staminate and
pistillate flowers, as represented in figures 2 and 3, were grown on our large bearing Pre-
parturiens, and show the size of the nuts at the time that the catkins are fully developed.
No walnut tree not having any staminate buds or catkins, though showing female flowers
or nuts, can be called properly a ‘“‘bearing’’ tree.

SHIELD BUDDING.

Common shield budding, as is used with most all fruit trees, fails entirely with small
walnuts from one to three years from the seed, and it does but seldom succeed even on
larger stock. That mode of budding is more apt to succeed, however, on stock of the
year’s growth and of the size of the fore or middle finger, in fact, on any wood of the size
represented in fig. 5, or larger, as long as it is of the year’s growth. The shield of bark to
be inserted should not be less than two inches in length, and as broad as possible, much
like that represented in fig.4. In removing the shield of bark from the cion, one should
be very careful not to disturb in the least the corculum, or little cork-like of soft matter,
not liqueous yet, that connects the bud itself to the liber or wood along which the sap runs
up. Would that little cork-like remain on the cion and leave a hollow back of the bud,
the shield of bark would have to be thrown away as worthless, and another one taken
from the cion with the corculum on. With walnut budding, no wood whatever should be
left at the base of the bud inserted. An incision is then made lengthwise, and where two
eyes are far apart and the wood smooth and round, as shown in fig. 5, through the bark of
the stock and a cut at right angles at the top, a little longer than the shield of bark to be
inserted, the whole resembling the letter T ; the edges of the bark, at the longitudinal in-
cision in the stock, are raised half way around the stock with the spatula of the budding
knife and the shield of bark pushed downward under the bark, being made to spread out
well, so as to leave no hollow under the bud in ligaturing; it will be noticed on cuts 4, 5
and 6, that below and under the main bud is another little bud; it was placed there by na-
ture to take the place of the bud proper, whenever anything happen to the latter, destroy-

PLATE I.

Fig. 1.
Staminate and Pistillate Buds of the
Walnut, in a dormant state.

A—Staminate bud,
B—Pistillate bud.

C—Leaf bud,
Fig. %.
Staminate bud of the Walnut, or catkin,
in full bloom, or male blossoms.
Pistillate bud of the Walnut in full id

bloom, or female blossoms.

Walnut Blossoms, of natural size and ‘‘ from nature,’’ as grown on Second Generation
Preparturiens trees, on Barren Hill, Nevada City, Cal.

(Copyrighted.)

4

ing its functions. In ligaturing, the bandage might be made to cover that little bud,
though it should not be squeezed too hard, and to run tight enough above and under the
big bud that should stick out of the bandage. To enable the winding around the bud of
the bandage, the base of the leaf stalk, always very large with walnuts, has to be previous-
ly shaved off with a sharp knife, and while budding the knife should always be sharp, to
permit to ligature the budding tight enough under as well as over the bud. The shaving
off close to the bark of the cion of the base of the leaf stalk, will leave a mark resembling
a clover leaf, as shown in figures 4,5 and6. The natural falling off of the leaf stalk in
the fall, leaves on a similar mark. When budding walnut trees in midsummer or early
fall with the trees fully in sap, the bandage should be loosened ten or fifteen days after in-
sertion, and entirely removed another two weeks after; if the budding was done later on
in the fall, then it would not be necessary to loosen the ligature and remove it So soon,
though it would be well to watch. The cions furnishing the buds have to be pretty well
in sap, and so the stock; with the walnut more particularly, this is a condition sine qua
non of success.

Another very important point in budding the walnut, whether it be shield or ring bud-
ding, is to take the buds from the very base of the cion and where the wood is perfectly
round and not a kind of angular-like, as it is the case with the upper portion of the cion,
in fact. hardly more than two or three buds can be used from a cion whether one or three
feet long, and that’s what makes good buds, or buds fit to be used, so scarce. As cions of
the proper size for walnut budding can hardly be had on bearing trees, the best and short-
est way to procure some, is to cut off large limbs six to twelve inches from a fork; all
around the stump will grow in the ensuing spring lots of shoots, three or four will be al-
lowed to remain to furnish the number of buds needed. If having no large trees of the
kind to bud, the best then is to procure three or four year old trees, set them out in rich,
moist soil, and cut them back two inches above the ground, or two inches above the graft,
if grafted trees, to make them grow shoots from which to get buds for budding purposes,
which, let it be well remembered, cannot be got but at the base of the shoots, and only 2
to 3 buds per shoot, no matter how long the latter may be.

ANNULAR OR RING BUDDING.

This is the most successful mode of grafting the walnut. The operation is simple
enough, though it has to be done with some care. Much of what has been said about
shield budding applies with equal force to ring budding. First the stock or shoot to be
budded must be at least 34 inch thick, as large as that represented in fig. 5, larger yet the
better. Every portion of the stock or shoot to be budded, is not fit to receive the ring of
bark; the wood should be not only perfectly round and smooth, leaving on the liber no
roughness whatever after the removing of the ring of bark, as shown in fig. 5, but the
eyes should also be far enough apart (see fig. 5); if the budding, on that account, has to
be done a little higher up, it does not matter much, not with the walnut at any rate. In
performing ring budding, a ring of bark containing a bud, and at least 144 inches long,
like in fig. 6, should be first taken from the base of the cion, and in the following manner:
Two circular incisions are made, one above and the other below the bud, leaving the latter
right in the center of the ring, and a longitudinal incision ran between the two circular
ones back of the bud; then with the spatula or end of the budding knife, the edges of the
bark at the longitudinal incision are loosened on each side, about half way round or %
inch from the bud; next, with a little twist of the thumb and forefinger, at the same time
pressing gently down on the bark, to prevent the corculum getting out, or even being
loosened up, the whole ring of bark is made to come off. Before inserting it on the stock,
one of corresponding size is taken from the stock, in a long and smooth space between two
buds, and in the following manner: The ring of bark from the cion witha bud on, is
placed and spread out on the stock, and circular incisions made in the bark of the stock
above and below the ring of bark, and a longitudinal incision ran between the two circular
ones and the ring of bark removed from the stock, and that from the cion inverted in its
place. Should the ring of bark from the cion be too small to run clear around the stock,
a strip of bark should have to be left on the latter, leaving only a space big enough to ad-
mit the insertion of the ring of bark from the cion; if, on the contrary, it would be too
wide, a strip should be taken out till it would fit exactly the space covered by the ring of
bark just removed. The budding is then well ligatured with a soft strip of old cotton
cloth, the bandage being made to wrap around covering all but the bud, and also above
and under the circular incisions. The bandage should be loosened in the course of two
weeks, the same as described with shield budding. As the taking off of such a large ring
of bark weakens up much the stalk so budded, the top should be cut off to about two feet
from the budding, to prevent accident, Sometimes the ring of bark from the cion goes
only half way around on the stock; such budding should be more properly called ‘‘ plate ’’

PLATE II.

Fig. 4.
Walnut Shield—Budding.

Fig. 6.
Walnut Ring —Budding.

Ring of bark to be inserted in
space as shown in Fig. 5.

Size of shield of bark to
to be inserted.

ig. 5.
Walnut Ring—Budding.

Stock ready to receive the ring of bark,
as represented in Fig. 6.

SHIELD AND RING BUDDING OF THE WALNUT.

Shield and ring of bark, and stock, as represented in Figures 4, 6 and 5, all of natural
size and ‘‘from nature,” from a Mayette Walnut tree on Barren Hill, Nevada City, Cal.

(Copyrighted.)

6

than ‘‘annular’’ budding; the more around the ring of bark reaches the better, The en-
suing spring, the stock is cut off, about an inch above the budding, and all shoots grow-
ing around the stump taken out except that from the bud proper. The cut should in
every case be duly waxed. If the budding fails altogether, the stock is cut back below
where the budding took place, and one of the new shoots budded in the same manner the
ensuing fall.

This mode of budding the walnut is the most successful one of all, but it would be
useless to try it on smaller wood than that represented in Fig. 5.

CLEFT SAP GRAFTING.

Common cleft grafting, with the cleft running through the center of the stock or
limb to be grafted, does not succeed well on the walnut; but cleft ‘‘sap grafting’’ suc-
ceeds well enough if done at the right time, or early in the spring, when the sap is com-
mencing to fow up. Through sap grafting the biggest limbs of a tree can very well be
grafted; in fact, such grafting will succeed better on large limbs, say four to six inches in
diameter, than on smaller ones, three inches and under. Our illustration (Fig. 7), which
represents a section of a limb 34% inches thick, and taken from one of our trees, with the
clefts marked as they should run through the stock, gives a fair idea of that mode of
grafting. First the stock is sawed off, and the surface of the cut, especially that portion
of it nearer the bark, smoothed up; a strong knife or small cleaver is then laid upon the
side of the stock, as shown by lines aB in Fig. 7, which are forming the chord of a seg-
ment, and with a mallet driven down till the stock split deep enough to permit the insert-
ing of the graft; a small wedge made of iron or hardwood being driven down in the center
of the cleft to open it sufficiently to admit the cion, which has to be prepared as shown
in Fig. 8—that is, with the base cut wedge-shaped, through a double scarf. But here is
a very important point in preparing the cion: one scarf only should have the pith of the
cion exposed; it does not matter precisely how thick it will leave the back of the inserted
portion of the cion. Fig. 8 represents a cion of natural size already prepared, and shows
plainly the pith exposed only on one of the scarfs. Two buds are allowed to remain on
the cion—one at the upper end, as shown in Fig. 8; the other below it, just back of the
searfs. The top of the cion is cut off a quarter of an inch above the upper bud, slanting,
as shown in the cut, and waxed after having been inserted. A stock of the size of that
represented in Fig. 7 will admit four cions, but two are sufficient, considering, too, how
difficult it is to procure good cions on a bearing tree; in that case they should be inserted
both in a, or in B—that is, opposite each other. Should the stock be much larger, it
should be split on three sides, and three cions at least inserted; more, if they can easily
be had. In inserting the cion, one has to be very careful to make allowance for the thick
bark of the stock, as shown by shaded circle around the stock in Fig. 7, and insert the
cion right at the point in 4 and B marked by dotted line, and in such manner that the in-
ner bark of the stock next the wood and that of the cion will be brought together and
unite the whole length as much as possible; the wedge being removed, the two parts of
the cleft will draw together and hold the cion in place. But to prevent the cleft to reopen
through the influence of the atmosphere and sun, the stock is well ligatured with a strong
strip of old cotton cloth, doubled up, but not before the whole surface of the cut, includ-
ing the clefts and tops of cions, have been duly waxed. As the clefts are made to run out-
side of the heart of the tree or limb, right into the sap, hence the name of sap grafting
given to that mode of cleft grafting. Through the summer sticks or stout poles have to
be tied up to the stock or limbs, as the case may be, to tie up the successful grafts to
them, for their growth, especially on large trees, is so rank that their own weight or the
wind is liable to break them clear off down to the stock and ruin them; soit is well to be
prepared for such an emergency. Now, should the grafts fail to grow, there would remain
a fair chance to resort to ring budding through the summer or fall of the same year, for a
number of shoots would grow around the stock, and if three or four only are permitted to
remain, they will grow quite large through the summer and could very well be budded as
described in this essay. Since to graft large trees into another kind by the ring-budding
process requires the cutting back of the limbs at one foot from where they fork out, to
allow them to grow new wood upon which to insert the buds, it would be just as well,
then, to try first in the spring sap grafting; for, should the grafting fail, it would not put
one to much trouble. We have had very large trees around Nevada City, some thirty
years old, successfully grafted through sap grafting. Thus it is shown how easy it is to
transform a very large walnut tree into a hardier or finer or more prolific kind. The next
question is, what are—

THE BEST VARIETIES

to propagate by grafting? Undoubtedly, since the trouble and expense in grafting walnut
trees is the same, whatever kind should be used in grafting, none but varieties known to

7
PLAY EH Lie:

D>
<>

Fig. 8.—Cion ready for insertion.
CLEFT SAP-GRAFTING OF THE WALNUT.—Section of stock and cion of natural size and from nature,
from a Preparturiens Walnut tree.
(Copyrighted,)

8

be perfect bloomers, prolific ones, and bearing large and well shaped nuts, with a soft
shell (but no paper-shell) and kernel of first quality with skin of light straw color, should
be selected; and wherever late frosts in the spring are liable to injure or kill the blossoms,
none but hardy and late kinds to be used. We do not hesitate in highly recommending
such varieties as Mayette, Parisienne, Franquette, Vourey and Meylan, as much for their
hardiness and lateness on budding out, as for the beauty and extraordinary size of the
nuts. At the altitude of Nevada City these kinds put forth in May, and some do not
bloom before the first of June, and mature their nuts well. We would refer our readers
to walnut cuts in descriptive catalogue and also to the descriptions of each kind. For
astonishing fertility and splendid quality of the nuts, we would recommend the Pre-
parturiens, Cluster, Chaberte, Serotina, and others. We have grafted trees of Mayette,
Franquette, Chaberte, Parisienne, Meylan and Vourey, and we would advise people de-
sirous of transforming their unproductive or delicate trees into better sorts, to plant a
few such trees from which to procure cions for budding and grafting purposes, never
minding the high prices of these grafted trees, (and it cannot be helped if grafted walnuts
have to be held up so high, so difficult and costly it is to graft young walnut trees) for we
give the assurance, if not the guarantee, that all such trees have been grafted from the
original stock, and that they carry along with them all the characteristics of the species,
be it their lateness in budding and blooming out, or the beauty and size of the nuts, or
great fertility of the kind.

After having obtained the right kind to graft with, the trees are set out in good ground,
and cut back to two or three inches from the ground, if seedlings, or three to four inches
from where they were grafted, if grafted trees, and about three to four shoots allowed to
grow around the stock if a tree not bigger than the middle finger, more if a tree two inches
in diameter; all those shoots but one to be used for budding purposes; the very smallest
ones, big as a pencil, for grafting purposes; if moré cions were desired the ensuing year,
then the shoot that was left on the stock is cut back in the spring in the same manner.

We have ‘‘grafted trees’ from 12 to 36 inches, from which one or two grafts could be
obtained the very spring following the planting of the trees, by cutting back the trees.
We will add that the ‘‘grafted walnuts’’ that we offer were grafted expresly for us, regard- _
less of cost, by the most reliable firm to be found in the walnut district in France, through
a process discovered several years ago, and which we will briefly describe for the benefit
of people who may be inclined to try this new method of grafting very young walnuts.

HOT-HOUSE GRAFTING.

One-year old seedlings of the size of the little finger or about 4% inch in diameter at
the butt, are selected, the root cut back short enough to permit the planting of the trees
in pots of three inches in depth; the trees previously to being potted are grafted with cions
exactly of the same size, whip or cleft grafting being used; the pots are then taken to a
hot or propagating-house and a glass bell set over them to prevent the outside air of get-
ting to the grafts; the temperature of the house being kept day and night, at least for
fifteen days, or till the grafting has taken, to 70° Farhn. When the grafts are well taken
and growing, the glass bells are removed, and the grafts allowed to grow three or four
inches, before the little grafted trees are set out in nursery rows; it may be preferable,
especially in certain parts of the country, to keep the trees in the pots till the ensuing
spring; 40 to 50 Wh, of the grafts will succeed, and it is the best that can be done.

This mode of grafting the walnut, besides requiring a hot house, needs the care of a
skillful person to make it succeed. So are grafted the little trees that we import from
France, and that we plant in nursery rows and offer to the public, desirous of transform-
ing any worthless, unproductive, or delicate kinds, into more valuable ones.

For more particulars on the varieties that we recommend for grafting purposes, and
the prices of grafted and seedling trees, see the accompanying catalogue.

PACKING.

We want our patrons to bear well in mind that ‘‘good packing’’ is the cheapest
part of a bill of trees.

The very best way of packing trees is in boxes made out of light lumber.

We charge only for the cost of the box—nothing for packing. The average cost
of a box 9 to 12 feet long is from $1.00 to $2 50 according to height and width.

Our way of baling (for small orders) is in sack-cloth and pine needles, which
make a very light packing. Charges for baling moderate.

{© Boxes, bales and packages delivered free of caarges to the railroad or ex-
press office.

After shipment, goods are at purchaser’s risk. Any errors made immediately
corrected.

SPECIAL NOTICE.

In filling orders, we never substitute one sort for another, when out of it,
unless ordered to do so.

No trees offered for sale but onr own mountain-grown trees, and the imported
sorts, as specified on Catalogue and Price List.

RARE KINDS OF FRUITS
That should have a place in all gardens—at least one or two trees of each.

EVERBEARING BLACK MULBERRY (Noir of Spain),
MEDLAR MONSTROUS,
SORBUS DOMESTICA,
AVELINE FILBERT.
CONSTANTINOPLE QUINCE,
APRIL CHERRIES,
PRCEPARTURIENS WALNUT,
ST. CATHERINE PRUNE,
D’ENTE PRUNE,
DOUBLE ROBE D’AGEN.
Ornamental Trees, Highly Recommended:
HUNGARIAN OR SILVERED LINDEN,
CORNUS MASCULA..
CRATCGEGUS AZAROLUS,
RED-ELOWERED HAWTHORN,
SORBUS DOMESTICA.

NUMBER OF TREES:TO THE ACRE.

30 feet apart each way = - = = = - S kt g 48
94 6s sé c a £ y é : F 69
20 ‘ h - : 3 a 3 7 . : 106
pe is ; . : . - - - 135
Ie ind ; - : ; ; - : : - 194
ee ze ; ; : ; - : : 302
: : : - - 436

‘s bs : : : : : 681
Gms : i 5 - : : - 1210

See ; ; : ; ; : 1742

Sse ° ; - : - 2622

Se : : : : ; - : 4840

C. \ ue |

A
a

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l
/
el ee a
JUGLANS RACEMOSA, OR CLUSTER WALNUT.

Representing a cluster of 15 nuts, from original tree (natural size). —
Our trees are grown from nuts borne on the very tree from which the above cluster was picked: